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Oct 04, 2015
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Extra Sauce

Extra Sauce: Sauce Pumpkin Beer Hunt 2015

Thursday, October 1st, 2015



It’s back! ‘Tis the season for bonfires, cable-knit sweaters and for die-hard devotees, that greatest of St. Louis beer traditions: pumpkin beer. With more than 20 area brews to choose from, you’ve got your pick of the pumpkin patch.

Prove your love for pumpkin beer this month during our Sauce Pumpkin Beer Hunt Instagram Contest. Here’s how it works:

1. Follow @SauceMag on Instagram.

2. Work your way through our Sauce Pumpkin Beer Hunt Check List (click here for a printable version) and get drinking! Each time you enjoy a pumpkin beer from the list, take a photo of you with your brew and tell us what you’re drinking and where on Instagram. Tag @SauceMag use the #SaucePumpkinBeerHunt hashtag so we know you checked another off your list.

3. When you’ve finished your last beer, tell us in your final post. The first Sauce follower to correctly complete the Sauce Pumpkin Beer Hunt challenge by Friday, Oct. 31 at noon receives a $100 prize package to Craft Beer Cellar.

Must be 21 or older to participate and to claim the prize.


Extra Sauce: Where to buy local fresh pasta

Wednesday, September 30th, 2015



A beautiful plate of pasta is nothing short of enchanting – rich aromas, nuanced flavors and the painstaking presentation of the professional chef. It’s easy to boil a pot of noodles, but turning strands of wet spaghetti into a Michelin-starred dish can be a tall order for the home cook. Here, area chefs share their better-than-Nonna’s recipes and secrets for everything you need to take your pasta from basic to bellissima. Pro tip No. 1: Start with fresh pasta. Here’s where to get it in St. Louis.

Stellina: 3342 Watson Road, St. Louis, 314.256.1600, stellinapasta.com
Pasta available: Semolina or whole-wheat fettuccine, semolina or whole-wheat walnut tagliatelle, agnolotti, lasagna (by special request)
Price: $3 per 5-oz. nest

Katie’s Pizza & Pasta: 9568 Manchester Road, Rock Hill, 314.942.6555, katiespizzaandpasta.com
Pasta available: Arugula reginette, black spaghetti, bucatini, capellini, fiori, lemon pappardelle, paccheri, pappardelle, spaghetti, tagliatelle
Price: $5 per pound

Pastaria: 7734 Forsyth Blvd., Clayton, 314.862.6603, pastariastl.com
Pasta available: Bucatini, canestri, chitarra, gargenelli, pappardelle, regular and whole-wheat strozzapreti
Price: $6.25 per pound

Midwest Pasta Co.: 2023 Cherokee St., St. Louis, 314-772-7560, midwestpastaco.com
Pasta available:
Laminated – angel hair, vermicelli, spaghetti, linguine, fettuccine, tagliatelle, pappardelle
Extruded – penne, rigatoni, ziti, conchiglie (shells), bucatini, rotelle, radiatore, macaroni, torini, fusilli, cresta di gallo, cavatappi
Gnocchi – egg, spinach, garlic, chive, sun-dried tomato, sweet potato
Ravioli – black bean, butternut squash, four cheese, goat cheese, gorgonzola, lobster, mushroom, spinach and walnut, ricotta and sun-dried tomato, white truffle
Tortellini and Tortelloni – beef and Pork, chicken
Gluten-Free – fettuccine, spaghetti, penne, rigatoni, farfalle (bow ties), lasagna sheets, gnocchi
Price: Approximately $4 per pound


-photo by Greg Rannells 

Extra Sauce: A chat with Scott Roberts of The Salt Lick

Wednesday, September 23rd, 2015




Scott Roberts, owner of highly acclaimed The Salt Lick in Texas, has a lifetime of meat smoking expertise under his belt. His third-generation family restaurant brings in awards and long lines of brisket-lovers from all over the country, and this weekend, Roberts brings his Texas brisket know-how to the Q in The Lou barbecue festival downtown at Soldiers’ Memorial.

While Roberts will advocate for his beef-based Texas-style ’cue, he credited the increased popularity of food media for shifting the national conversation on barbecue. Rather than one region proclaiming its style supreme and all others as “not barbecue,” Roberts said there is now a mutual respect and recognition of styles: Texas, Memphis, St. Louis, etc.

Roberts, who describes himself as “an old dog you can teach new tricks,” will team up with local pitmaster Haley Riley of Salt & Smoke to teach an Old School Vs. New School Brisket master class this Saturday and discuss their shared passion. The most important thing for home cooks to know: “Don’t do it,” Roberts said with a chuckle. “Leave it to the professionals.”

And while he jokes, it’s easy to see what he means once he gets going. His advice is exacting: Always start with choice prime brisket. Burn live oak wood for better smoking than mesquite, which isn’t as hard and tastes bitter. Don’t use tomatoes if you make a sauce (they’ll also taste bitter) – and watch that sauce like a hawk so it won’t burn. Never wrap your brisket in foil; that steams the meat, drying it out instead of creating a nice caramelized crust.

Roberts reverence for brisket is evidence of a lifelong dedication to the craft. It brings people together and forms communities, he said, as it’s too big and time-consuming to do otherwise. You need all your friends and family to help enjoy the process – and the end result.


Editor’s Note: Sauce Magazine is a sponsor of Q in the Lou.

Extra Sauce: 5 Patriotic Desserts for Your July Fourth Barbecue

Saturday, July 4th, 2015

Admit it: We’re all sick of the sheet cake decorated with strawberries and blueberries to look like the American flag. Impress your barbecue guests with these red, white and/or blue desserts that will satisfy any patriotic sweet tooth.




1. There’s nothing more American than pie – unless you put that pie in a Mason jar. Use pre-made crust to quickly assemble these individual Blueberry Pies in Jars and screw on the lids for easy transport.




2. A few drops of red food coloring turns these plain muffins into decadent Red Velvet Cream Cheese Muffins. Bonus: You probably have most of these ingredients already in your kitchen.




3. Turn those red velvet muffins into cake and fold it up into a frosting-smothered Red Velvet Roll. Swap those candy cane crumbles for blue sprinkles and no one will know you transformed Christmas into Independence Day.




4. Accommodate a vegan guest – or avoid turning on the oven – with this no-churn, berry-packed Vegan Blueberry Ice Cream made with coconut cream.




5. We love crisps; they’re the ultimate lazy baker’s dessert. In this Peach and Raspberry Crisp, golden peaches and rosy raspberries create a vibrant red hue tucked beneath a buttery crust.


- Pie jar and ice cream photos by Carmen Troesser, all others by Amrita Rawat


Extra Sauce: Urban Harvest STL talks sustainable rooftop farming downtown

Monday, April 6th, 2015



In 2011, a band of urban agriculture enthusiasts formed Urban Harvest STL and created a downtown community garden to grow food closer to where they work and live. But when their lease expired two years later, they needed a new plot of land. Finding no space available on the ground, they decided to look up.

Urban Harvest recently began construction on a new Food Roof Farm on top of a two-story building at the corner of 14th Street and Convention Plaza. Mary Ostafi, founding director of Urban Harvest STL, shared how the rooftop farm went from vision to reality.

What inspired you to start Urban Harvest when you moved to St. Louis five years ago?
I have always lived in very suburban or urban environments and I’ve always been very interested in growing food and having even more control of my health through that method. It just kind of happened when I got to St. Louis.

We were yearning for more green space and somewhere to enjoy the outdoors in the middle of the city. We had a desire to grow our own food, and we took it upon ourselves to create that opportunity.

How will the Food Roof Farm operate?
We are going to hire a part-time farm manager to run the farm. It will primarily be a CSA model. On a weekly basis, members come to farm and pick up a box of fresh produce that is in season. We’ll donate a portion of the harvest to the St. Patrick Center teaching kitchen. We’ll be integrating a community garden into the roof, so some gardeners will be growing food for themselves. And we’ll have a partnership with a local school a few blocks away – Lafayette Preparatory Academy – interested in having space to teach students. It will be a demonstration farm for everyone in the community to plug into in different ways.

What will you grow?
We’ll be growing all kind of vegetables and flowers and herbs and a pollinator garden. The primary focus is really on food: everything from tomatoes and lettuces to kale and root vegetables, like carrots, onions and garlic … We have been and will continue to grow organically without any pesticides or herbicides.

Will space constraints affect the farm?
We need to be more efficient with how we grow food, so we’re looking at different growing methods besides typical farm rows. We’re trying to grow vertical and leverage that space as much as possible.

What are the benefits of urban farming?
Conventional means of agriculture and the transportation associated with the shipping of food can be very environmentally intensive. There’s a growing need to cultivate and provide access to food and reduce the environmental impact of food system, and also to foster a connection between people and the local food system.

You raised $33,000 through crowdfunding organization Rally St. Louis to kick-start this project. What’s the fundraising plan going forward?
We will continue to rely on local businesses and local foundations beyond the Rally Saint Louis campaign. So far the local community has been pretty supportive. We have enough money for the build-out but not all the necessary projects, like the beehive, chicken coop and hydroponic towers.

The plan is for the CSA to pay for the garden, definitely sustain the farm manager position, rent and utilities. We would love to be able to scale up and create more jobs, like a greenhouse manager and youth education director.

What do you hope for the Food Roof Farm in the next five years?
I think five years from now we would really like to see the Food Roof Farm thriving as a demonstration and outreach and education arm of urban agriculture. By that point we will learn what growing methods work best on a rooftop and scale it up on more rooftops downtown. This is really our pilot. We hope people will learn from this project and take it back to their living situation and figure out how to grow food.

Learn more about Urban Harvest STL and sustainable urban agriculture in St. Louis at Central Conversations: Urban Farming on Wednesday, April 8 at 6:30 p.m. at the Central Library downtown. Click here for more information about this free event. (Sauce Magazine is a sponsor of Central Conversations.)

Editor’s note: This post was updated at April 8 at 10 a.m. It. originally stated that the Food Roof Farm is located on top of a three-story parking garage. It also stated that the Food Roof Farm would have hydroponic power.





Extra Sauce: 14 weird questions from St. Louis gardeners

Thursday, April 2nd, 2015

In our April issue, we picked Glenn Kopp‘s brain for tips and tricks to make our home gardens as fruitful as MoBOT’s William T. Kemper Center for Home Gardening, where he serves as horticulture information manager. But Kopp isn’t the only helpful Master Gardener on staff. Each spring, a whole team of gardening experts at MoBOT’s Horticulture Answer Service fields hundreds of questions from St. Louis-area gardeners – including a few oddball ones that catch even these seasoned professionals off-guard. Here, the MoBOT team shares 14 of the strangest queries ever received:

1. What is the name of the plant that has pink flowers on it?

2. I don’t remember where the sun comes up – is it the east or the west?

3.  Can I use birth control pills and put them on my plants to fertilize them?

4. Q: How do I kill a pine tree?
A: Why do you want to kill it?
Q: Because I want it taken away.
A: Why not have someone come in and cut it down and take it away?
Q: My brother-in-law will do that, but only after it has died.

5. Q: What is the round fuzzy thing growing on my red bud tree trunk? Maybe a bug? What to do?
A: Put on a pair of gloves and pull “things” off.
Q: Oh, I couldn’t do that! Couldn’t I just hit the things with a hammer?

6. My big black oak is dropping its acorns! Does that mean it is going to die?

7. Is it too late to bring my geraniums in? (Call date: Feb. 2)

8. Do you have reproduction facilities?

9. I put my poinsettia in the closet on Sept. 15. Can I take it out now? It doesn’t look good. Why doesn’t it bloom? (Call date: Dec. 8)

10. I have a hole in my yard. What do I do?

11. I have a plant that’s too tall. The bottom leaves fall off and it grows from the top. What is it? What do I do to make it shorter?

12. How do you keep birds out of trees?

13. Can you tell me when photosynthesis will occur this year?

14. I understand there’s a new spray for sweet gumball machines?

Do you have a pressing gardening question? Call MoBOT’s Horticultural Answer Service at 314.577.5143 to get one-on-one help from a Master Gardener.

Extra Sauce: A chat with Lidia Bastianich

Wednesday, February 25th, 2015



Celebrity chef Lidia Bastianich has made a career preparing, exploring and educating others through Italian-American cuisine. Now she returns to St. Louis for Falling in Love … In Five Courses, an annual five-course dinner to benefit students at St. Louis Community College. Bastianich will oversee the dinner, which takes place this Saturday, Feb. 28 at Four Seasons Hotel, with help from area chefs Gianni Colucci of Cielo, Casey Shiller of Jilly’s Cupcake Bar and STLCC culinary students.

Here, Bastianich shares her thoughts on the St. Louis culinary scene, the importance of culinary education, and who she turns to when she needs a little help in the kitchen.

This event supports the students at St. Louis Community College. Why is this something you wanted to be involved in?
What appeals to me is the education of young people that don’t have the opportunity to make a jump to a four-year college right away. This is such a great stepping stone.

You’ll be speaking with some of these culinary students before the event. What lessons are most important for them to learn?
You have to leave the door open. Culinary school is not just hands-on training … It is the possibility of opening a business, a restaurant, a store. It is the possibility of becoming a culinary teacher, of being a journalist on food, of writing cookbooks … teaching children.

You’ve been to St. Louis many times over the years. What are some of your favorite things about our city?
I connect because of the deeply-rooted Italian immigrant history that it has, from The Hill to the different restaurants, bocce playing, Yogi Berra comes from there … There are a lot of Italian-isms, if you will … I had a great time at Rigazzi’s, Trattoria Marcella, Cunetto House of Pasta, Giovanni’s on the Hill, Charlie Gitto’s.

What are your thoughts on the St. Louis food scene?
I think that it’s a vibrant city as far as food. They enjoy their wine … they’re into food, the markets… I think it has joie de vivre.

People seem to be more into food now than ever before, not just dining out but cooking, too. To what do you attribute that?
Many things: the press, the writing on food, all the exposure: television, Internet, social media. Food is all over, and the understanding and importance of food for our health … And beyond that, the pleasure that food gives us. Food is a venue for nurturing somebody, for loving, for expressing a kind of affection. So it has become a social medium. I remember I had the first restaurant in ’71, it was “OK, a quick dinner and then let’s go to a show.” Now, dinner is the show.

What new projects are you working on?
My third children’s book just came out (Nonna Tell Me a Story: Lidias Egg-citing Farm Adventure). … I’m working on a master cookbook that’s going to be out in the fall. It is a compilation of over 400 recipes, a glossary, traditions, instructions and all of that.

What are you cooking right now?
Soups. My 94-year-old mother lives with me. I make soups and freeze them so when I’m traveling she has her meals ready. … In this weather, it is all about soup and braised meats. Before I left, did a big pot of braised ribs. So there you have the ribs are falling off the bone, but also the sauce, and then I package it for Grandma and she has a meal.

You’re an authority on Italian-American cooking, but when you branch out, whom do you look to for advice?
I can call up Jacques (Pepin) and say “Hey, Jacques…” But when I kind of venture a bit out, certainly Rick Bayless for Mexico … Ming Tsai if I’m going to have Chinese problems, or Indian… Madhur Jaffrey is my friend also. So I’m covered.

Editor’s Note: Sauce is a sponsor of Falling in Love … In Five Courses.

Extra Sauce: 5 swoon-worthy desserts for Valentine’s Day

Thursday, February 12th, 2015

For some, Valentine’s Day is a day to spend with your sweetheart. For others, it’s a day to spend sprawled on the ground in the fetal position, nursing a half-empty bottle of cheap wine and force-cuddling Tibbles, your neighbor’s cat. Either way, desserts for Feb. 14 are a must. Here, 5 delicious treats and your significant other, human or otherwise, will love:




1. According to Beyoncé, there’s nothing quite like being drunk in love – or drunk off 30 of these Pomegranate Mojito Cupcakes.




2. Inspired by those petite fancy French desserts from the bakery down the street, this giant pistachio and berry Macaron Cake proves size really does matter.




3. This 12-serving Chocolate Crepe stuffed with fruit and boozy whipped cream is the perfect indulgence for a crowd – or just you and Tibbles. No judgment.




4. What’s better than a warm chocolate chip cookie? One that you pull out of the oven Half Baked and eat straight from the pan.




5. Skip the fire hazard and bake a S’mores Pie in the comfort and warmth of your own kitchen instead.

-cupcake and crepe photos by Jonathan S. Pollack; cookie photo by Carmen Troesser


Extra Sauce: Your top 4 Cajun and Creole restaurants

Wednesday, February 11th, 2015

Mardi Gras weekend is upon us, which means we’re diving into po’boys, gumbo, jambalaya and all our favorite NOLA-inspired dishes. Last year, you voted for your favorite Cajun and Creole restaurants during our 2014 Readers Choice Awards. Here, your top 4 spots to let the good times roll:



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Extra Sauce: Team Sauce’s favorite chicken wings

Thursday, January 29th, 2015

Chicken wings are ubiquitous on a Super Bowl spread. We’re all for making our own, but nothing can beat our favorite restaurants, bars and barbecue joints. Here’s where Team Sauce goes when we’re craving chicken wings:



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Did we pick one of your favorites? Are we out of our minds? Who did we miss? Tell us your go-to chicken wings in the comments below and find our favorites here: Three Kings Public House, Cleveland-Heath, Planter’s House, St. Louis Wing Co., Hiro Asian Kitchen and Bogart’s Smokehouse.


-Three Kings photo by Greg Rannells; Bogart’s photo by Carmen Troesser



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