Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jul 24, 2014
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Events

Saucy Soirée 2014: The tweets, posts and Instagrams from the #STL foodie event of the year

Tuesday, July 1st, 2014

Sauce’s annual Saucy Soirée went down Sunday, June 29, and can we just say: St. Louis, you sure know how to party. More than 1,000 of you turned out to the newly renovated Union Station to taste who you voted your favorites in our annual Readers’ Choice poll (on stands now). Here’s what went down:

 

Food Truck Friday kicks off the season at Tower Grove Park

Monday, May 12th, 2014

051214_ftf

Food Truck Friday returns this Friday, May 9

Wednesday, May 7th, 2014

050714_ftf

 

Get ready to eat your heart out, St. Louis! Food Truck Friday returns this Friday, May 9 from 4 to 8 p.m., and you and everyone you know are invited to the party.

More than 20 of the best area food trucks kick off this season at our favorite stomping ground, Tower Grove Park. And we’re expanding Food Truck Friday with new offerings like more beverage options (There’s wine!), fabulous live entertainment and local charity contributions.

Also new this year: the Sauce Speed Pass, so the hungry Truckie in a hurry can get a jump on the ordering line. Here’s how the Speed Pass works:

Visit the Sauce tent. Sauce Speed Passes are available for purchase at the Sauce tent. One Speed Pass costs $10, or you can buy three Speed Passes for $25.
• Get in the fast lane. Sauce Speed Passes allow customers to use a separate, expedited Speed Pass line at each truck.
Hand it over. The truck you choose will tear off the perforated section of the Sauce Speed Pass when you order up to $25 of food and beverage. (One Speed Pass can be used at only one truck. You cannot divide $25 in purchases among trucks.)
Don’t get greedy. Only one Speed Pass can be used per person, per transaction. So no, you cannot use three Speed Passes during one order.
Use them! Each Speed Pass is valid only for that day’s Food Truck Friday. They are not transferable to future Food Truck Fridays. Speed Passes are valid rain or shine and no refunds will be issued for unused passes.

We’ve got tons of great food and entertainment in store this season, and we need some loyal Truckies to assist. We’re putting out the call for Food Truck Friday volunteers to donate some time during one of three shifts: 3 to 5 p.m., 5 to 7 p.m. and 7 to 9 p.m. Interested in lending a hand during one of your favorite St. Louis events (and getting a few extra surprises as a thank you for your efforts)? Email events coordinator Rebecca Ryan at rryan@saucemagazine.com.

Bring your lawn chairs, dogs, picnic blankets and kids, and dress in your Food Truck Friday best. Wait, you don’t have Food Truck Friday gear? The team at STL Style has you covered with new T-shirt designs.

Hungry yet? Share your excitement (and what you’re eating!) on Twitter and Instagram with hashtag #FoodTruckFriday. See you, Friday, St. Louis!

 

 

6 Foodie Finds at St. Louis Earth Day

Tuesday, April 22nd, 2014

042214_earthday

 

This year marks the 25th anniversary of St. Louis Earth Day Festival, which takes place Sunday, April 27. The day’s festivities kick off at 11 a.m. on The Muny grounds near the Pagoda in Forest Park. According to Earth Day Network, St. Louis Earth Day is now ranked the second largest such celebration in the nation. Along with the festival’s traditional focus on education, art, music, crafts and food, there are a few new foodies finds we’re excited for.

1. Come to the festival a day early for Earth Day Eve. At this family-friendly evening, find food, beer and music in the Earth Day Cafe area.

2. At this year’s festival, eight Green Dining Alliance members ­– Atomic Cowboy, The Dam, Handlebar, Lulu’s Local Eatery, Onesto Pizza & Trattoria, Traveling Tea, Urban Eats Cafe & Bakery and Whisk: A Sustainable Bakeshop – will offer their sustainable dining choices. These restaurants have been certified “green” for their commitment to reducing, recycling and composting restaurant waste; operating facilities with efficiency; and sourcing sustainable food, to-go ware and cleaning supplies.

3. Food vendors will not use high-fructose corn syrup, highly processed foods or transfats. All serving containers, cups and utensils will be either compostable or recyclable.

4. Reusable bamboo cutlery will be available for $15, so you can “reduce your forkprint” during the festival and all summer long.

5. Schlafly will serve an organic pale ale along with its usual favorites. All of its beer will be served in a souvenir cup that is reusable and recyclable, and it can be refilled at a discount.

6. Pick up your pre-ordered rain barrels from RainReserve, just in time for the spring gardening season at the festival’s Recycling Extravaganza. This is a collection event for hard-to-recycle items, including the DEA Medication Take-Back Initiative, carpet and “anything with a cord.” Check the take-back list here.

For more information about fun events and services happening during St. Louis Earth Day (Dog washing! Bike valets! Free shuttles!), visit its website.

-photo courtesy of St. Louis Earth Day

Sauce Magazine is a sponsor of St. Louis Earth Day. Sara Graham is a Steering Committee Member of the St. Louis Green Dining Alliance.

November in St. Louis: A whiskey lover’s dream

Monday, November 4th, 2013

110413_whiskey

 

“Too much of anything is bad, but too much good whiskey is barely enough.” This sentiment, first uttered by Mark Twain, will be put to the test in November. St. Louis is host to four events sure to make whiskey-aficionados and the occasional bourbon drinker alike giddy. Each event features tastings and the inside scoop from whiskey-industry experts.

Whisky After Dark, a monthly whiskey pairing event at The Scottish Arms, takes place Nov. 7 from 8 to 11 p.m. This month, The Scottish Arms teams up with The Wine Merchant to pair five single malt Scotches with artisan cheeses. Tickets can be purchased at The Scottish Arms.

The Filson Bourbon Academy is coming to St. Louis Nov. 9. Bourbon historian Mike Veach, author of Kentucky Bourbon Whiskey: An American Heritage, leads this eight-hour class, beginning at 9 a.m. at Gamlin Whiskey House. The one-day bourbon academy features eight sessions covering topics from the origins of bourbon whiskey to understanding the evolution of early 20th-century bourbon to today’s spirit. Attendees will receive lunch and taste several different styles of bourbon and other American whiskeys. This event is limited to 40 people. Tickets can be purchased online.

Whiskeys Are Wild takes place Nov. 14 at Sanctuaria from 7 to 10 p.m. This event features 13 whiskeys paired with hors d’oeuvres created by executive chef Wil Pelly. Local whiskey expert Patrick Garrett, founder of bourbonbanter.com, will be a guest speaker. Tastings and punch bowls featuring Buffalo Trace and Heaven Hill whiskeys will also be served. Tickets are available online.

Whiskey in the Winter, takes place Nov. 23 from 6 to 9:30 p.m. at the Hyatt Regency Hotel in downtown St. Louis. The event offers unlimited tastings of more than 200 whiskeys from around the world.  Not only will whiskey, whiskey-cocktails and whiskey-inspired food stations be served, but there will also be an array of educational seminars. Several ticket options are available from general admission to VIP, which features a Golden Ticket that gives purchasers a chance to sample select rare whiskeys. Tickets can be purchased online.

Sauce Magazine is a sponsor of Whiskey in the Winter and Whiskeys Are Wild.

 

 

New fall dishes at Scape celebrate St. Louis at STLFW dinner

Friday, October 4th, 2013

Scape_06{From left, Jennifer Chun, Samantha Pleet, Emily Koplar, Michael Drummond, Fern Mallis}

 

This past week, several fashion industry notables flew in for St. Louis Fashion Week. On Wednesday evening, Fern Mallis, founder of New York Fashion Week, and NYC-based designers Jennifer Chun, Samantha Pleet and Casanova joined St. Louis fashion experts for a private dinner at Scape in the Central West End. In order to show off our region’s bounty, Chef Eric Kelly created a four-course chef’s table menu focusing on the seasonality of local ingredients. Dishes highlighted late harvest sweet corn, an abundance of mushrooms, and braised quail. “I think the meal went great,” Kelly said. “I think [Mallis] got a real nice sampling of St. Louis cuisine.”

Lucky for us, we don’t have to be style gurus to try these same dishes, for nearly all of them are now available on Scape’s new fall menu.

 

Scape_02

 

Guests began their meal with an amuse bouche of creamy fresh burrata in a shallow pool of extra-virgin olive oil, topped with decadent Osetra caviar.

 

Scape_03

 

Two Mano de Leon diver scallops took a quick brine bath in salt water before they were pan-roasted and drizzled with a mustard-lemon sauce. The scallops bookended house-made pasta tossed with pickled red onion, plump golden raisins, marcona almonds and wild mushrooms in a garlic-herb cream sauce.

 

Scape_01

 

Kelly utilized the last of summer’s bounty in a late harvest sweet corn salad topped with a nest of peppery arugula. Delicate chanterelles added subtle earthiness to caramelized sweet corn kernels, toasted walnuts and smooth, creamy aged chevre.

 

Scape_04

 

Scape pastry chef Colleen Johnston finished the meal with a rich chocolate pâté. The cloud-like dessert was paired with a house-made salted caramel gelato and garnished with an almond croquante.

 Sauce Magazine is a sponsor of St. Louis Fashion Week.

-Photos by Michelle Volanksy

 

 

Cinematographer Graham Meriwether talks ‘American Meat,’ screening Thursday at MoBOT

Tuesday, September 10th, 2013

091013_americanmeat

 

“American Meat” is a documentary by Graham Meriwether that looks at contemporary chicken, hog and cattle production in the U.S. The film debuted in 2011 and premiered in St. Louis in October 2012. This Thursday, Sept. 12, Meriwether returns to St. Louis for a screening of the film at Missouri Botanical Garden.

Meriwether was inspired to make the documentary after reading Michael Pollan’s The Omnivore’s Dilemma. In particular, he was drawn to Joel Salatin, a pasture-based farmer in Virginia’s Shenandoah Valley and a central subject in Pollan’s book. “He was jumping off the page with charisma,” said Meriwether. He initially  planned to focus the film on Salatin’s Polyface Farms. “In the end, we decided to cover the entire industry as a whole.”

“Our film has a journalistic nature in the way we portray all the different types of meat production in America,” he said. “We don’t vilify or make one as evil and one as good.” He added that moviegoers “really appreciate how balanced the film is.” And while “American Meat” attempts to give an even-handed look at animal husbandry as it moves from feedlot and confinement systems to pasture-based farming models, Meriwether accedes that “we certainly are advocating local, grass-fed meat production.”

Although Meriwether feels the average American “doesn’t have much of an idea where their [sic] meat is coming from,” he is optimistic that awareness levels are changing. “People are becoming more and more curious about production models. I think we will see a huge increase about food transparency and where food comes from in the coming years.

Meriwether’s next project, a documentary titled “Farmers of America,” should continue to shed light on food production. Still in the preproduction stage and with an anticipated release for fall 2015, “Farmers of America” will focus on beginning and young farmers around the country.

MoBOT, in partnership with Chipotle, is presenting a screening of “American Meat” Sept. 12 as part of its Savor Your Summer film series. The screening will take place at 7 p.m. at the Shoenberg Theater, with a reception beforehand outside the theater at 6:30 p.m. Following the film, there will be a question-and-answer session with Meriwether. The event is free and open to the public. For more information, go here.

 

 

Gear up for epic pork-fest Heritage BBQ by Cochon

Monday, August 5th, 2013

031913_cochon1

 

Get your piggy bib on: The Heritage BBQ by Cochon is just a few weeks away. The Scoop announced in March that Cochon, a national event series focused around heritage breed hogs, would be coming to St. Louis. Heritage BBQ, taking place Aug. 25 at the Four Seasons St. Louis, is a competition and an eating extravaganza.

For the competition, five chef teams are challenged to utilize a whole heritage breed pig. Each team will showcase the whole hog in six distinct dishes: four meats and two sides. The winner receives $1,500 to donate to a charity or farm of their choosing, a stash of Cochon specially-selected, cask-strength Four Roses Bourbon, a keg of Cochon Edition “BBQ King” from Anchor Brewing and a CVap Pod from Winston Industries. The lineup of competing chefs is: Fabrizio Schenardi (executive chef of the Four Seasons St. Louis), Kevin Nashan (chef-owner of Sidney Street Cafe), Kevin Willmann (chef-owner of Farmhaus), Gerard Craft (chef-owner of Niche, Brasserie, Taste and Pastaria) and Matthew Accarrino (executive chef, SPQR in San Francisco).

But Heritage BBQ is more than just watching chefs mess with meat. There will be 1,200 pounds of pork and loads of other edibles for an anticipated crowd of 400 to feast on, along with a slew of libations – everything from bourbon to beer to Fernet Branca. VIP tickets are priced at $200 and receive a 5 p.m. early admittance. General admission tickets are $125, with an entrance time of 5:55 p.m. Purchase tickets here.

Looking to make it a full-on pig-out weekend? Attend the Heritage BBQ kick-off dinner Aug. 24 at Cielo at Four Seasons St. Louis. Fabrizio Schenardi will prepare a four-course dinner during which guests can toast heritage breed pigs with Cochon founder Brady Lowe and chef Accarrino. Dinner, including wine pairings, is $88 per person, and seating is limited. To make a reservation, contact Cielo.

 

 

 

Top Chef: The Ultimate Burger Challenge

Friday, August 2nd, 2013

080213_topchefburger

 

Sauce Magazine and Alive Magazine present an epic summer grill-off, Top Chef: The Ultimate Burger Challenge. This homegrown competition features six local chefs pitted against each other for the chance to be crowned Top Chef 2013. Participating are Zach Rice of Three Monkeys, Bob Waters of Blueberry Hill, Mike Johnson of Sugarfire Smokehouse, Eric Brenner of Alumni Saint Louis, Ian Craig of Sub Zero Vodka Bar and Matt Galati of The Dam. The chefs will grill up their best burgers, and attendees can sample each one in mini form.

Tickets, available here, are $25 online or $30 at the door. Attendees will receive six mini burgers, two complimentary beverages and enjoy live entertainment.

What: Live grill-off, tasting and entertainment

When: Aug. 18, Noon – 4 p.m.

Where: Circa Properties, 5501 Pershing Ave., St. Louis

 

 

Drink This Weekend Edition: St. Louis Craft Beer Week

Friday, July 26th, 2013

072513_craftbeerweek

 

This Saturday marks the start of St. Louis Craft Beer Week, an annual sud-stravaganza hosted by area breweries, distributors, restaurants, bars and retail outlets to celebrate the best of the local beer scene.

From beer dinners, beer and cheese tastings, a Firkin Fest and Tap Takeovers, there are events for everyone, every night of the week, culminating Aug. 4 with the Schurcipefones Closing Ceremonies at Bridge Tap House.

Tomorrow, have your pick of six beer-centric parties scattered around town – or if you’re really devout (and have a driver), visit them all.

In the mood for a brat with your beer? Start your day at 33 Wine Bar’s B33r and Brats in Lafayette Square. After getting a late-morning brew and a little food in your stomach, pay a visit to Six Row Brewing for Cellar Day. Once you’ve had a flight of stouts, head south to Perennial Artisan Ales for its second annual Midwest Belgian Beer Festival. (Purchase tickets here.)

Still thirsty? Still standing? Catch a ride to Exit 6 Pub in St. Charles to wish this little nano-brewery a happy second anniversary and to try a collaboration brew made special for this week by the teams from Cathedral Square, Charleville and Exit 6. Later that evening, there are still two more events: O’Fallon Brewing will kick off its Brewer’s Tables events at Flying Saucer, and Schlafly and Crown Valley will take over the taps at Hair of the Dog.

Tonight? Plot out the rest of your week with St. Louis Craft Beer Week’s online calendar. And hydrate – you have a big week ahead of you.

 

 

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2014, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004