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Apr 19, 2014
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DIY Easter Egg Dyes

Friday, April 18th, 2014



Have you ever noticed most Easter treats take something from nature and make it, well, a little unnatural? Chocolate bunnies, marshmallow chicks, jelly beans and eggs that are either plastic, creme-filled or dyed bright blue … not exactly how Mother Nature intended.

This year, add a little natural back to your Easter festivities with natural egg dyes. Local Harvest Café and Catering shared few tips on how to color eggs using plant-based ingredients easily found in most kitchen.

“It’s a fun thing to see that you can create your own colors,” said Local Harvest owner Maddie Earnest. “It’s a neat thing for the kids to see, and the grown-ups will have fun, too.”

So before you gnaw the ears off your chocolate bunny or count your jelly beans as a vegetable, have some fun with these DIY dyes. Follow the instructions below, or click here for a handy printout from Local Harvest’s Lisa Carrico.

Naturally Dyed Eggs
For pink: 1 cup beet water and 1 Tbsp. vinegar
For blue-purple: ½ cup frozen blueberries, thawed and smashed, and 2 Tbsp. vinegar
For red: 1 cup red onion skin water and 1 Tbsp. vinegar
For yellow: 1 cup warm water, 1½ Tbsp. tumeric and 1 Tbsp. vinegar
For orange: 1 cup yellow onion skin water and 1 Tbsp. vinegar
For blue-green: 1 cup purple cabbage water and 1 Tbsp. vinegar

• Hard-boil eggs at least 1 week old and let cool completely.
For blue-purple and yellow only: Bring 4 cups water to a boil. Add 2 to 4 cups  chopped dye material and bring to a boil over high heat. Reduce the heat to low and simmer, covered, 15 to 30 minutes. Remove from heat and let cool to room temperature. Strain the dye into a small, deep container.
• For each color, fill a small, deep container with the chosen dye. Submerge the hard-boiled eggs in liquid and refrigerate, checking occasionally until the desired color is achieved.
• When the egg reaches the correct shade, gently lift it from the dye and place it on a wire rack to dry. (The color will not set until the eggs are completely dry.) Colored eggs will keep in the refrigerator up to 1 week.

 -photo courtesy of Lisa Carrico


6 St. Louis Patios to Welcome Spring

Saturday, April 12th, 2014

Patio season has officially arrived, and after a brutal winter, we’re ready eat, drink and play al fresco. Last year, you named Vin de Set‘s stunning rooftop spot your favorite patio during the 2013 Readers Choice Awards. Here, a view of what you’ll see this weekend, plus your 5 other top picks:


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A look at St. Louis’ lineup of 2014 James Beard Award semifinalists

Monday, March 17th, 2014

In February, the St. Louis culinary scene was buzzing with the news that six of its chefs and one of its bars were named semifinalists for a prestigious James Beard Foundation award. Now, one long month later, the finalists for 2014 awards will be announced tomorrow, March 18.

Our fingers are crossed in hopes that The Gateway City garners well-deserved representation in the next round. Follow @SauceMag on Twitter tomorrow at 9:30 a.m. as we live-tweet results and look for a full report on The Scoop.

In the meantime, let’s celebrate those semifinalists who make St. Louis such a tasty place to eat and drink.

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6 green dishes (and 2 green drinks) to celebrate St. Patrick’s Day

Monday, March 17th, 2014

All of the St. Patrick’s Day festivities and have us thinking – and eating – green. If you’re not a fan of corned beef and cabbage (though this recipe may change your mind), colcannon or Irish soda bread, you can still inspire a little luck of the Irish with six dishes (and two drinks) as green as a shamrock.


1. A light, refreshing Cucumber Avocado Soup is made silky smooth with buttermilk.

2. Those rubber-banded bunches of asparagus stems are one of the first signs that spring really is on its way. Celebrate its vibrancy on this Asparagus and Green Onion Pizza.



3. Get rid of those last few bunches of kale with the snack that launched the craze: Kale Chips.

4. Corned beef isn’t the only protein option today. Go vegetarian with DIY Lentil, Chickpea & Quinoa Burger loaded with avocado and cilantro garlic cream.



5. Got a vegetable peeler and a zucchini? We’ve got a Shaved Zucchini Salad.

6. A little green food coloring goes a long way with these adorable Mint Chocolate Chip Cupcakes.


And if you had your fill of Irish ales, whiskey and Irish cream this weekend, lighten up your drinking regime with The Subcontinental (pictured) or a Lean and Green.

-Soup photo by Laura Miller; kale photo by Ashley Gieseking; zucchini photo by Greg Rannells; cocktail photo by Geoff Cardin

Baking and drinking Irish car bombs

Sunday, March 16th, 2014


With a Guinness cupcake base, a Jameson chocolate ganache and Baileys Irish Cream frosting on top, The Dam’s Irish car bomb cupcakes are sure to impress at any St. Patrick’s Day party tomorrow.

In the event you accidentally drink all your ingredients before you get to baking, head to The Dam instead. Today kicks off National Chocolate Week, and all desserts purchased will support Lift for Life Gym.

Irish Car Bomb Cupcakes
Courtesy of The Dam’s Matt Galati
Makes 30 Cupcakes

Guinness Chocolate Cupcakes
4 sticks unsalted butter
2 cups stout beer (Guinness)
1 cup unsweetened cocoa powder
4 oz. unsweetened chocolate, chopped
5 cups all-purpose flour
4 Tbsp. corn flour
4 cups sugar
4 tsp. baking soda
1½ tsp. salt
4 large eggs
2 cups sour cream

Jameson Ganache Topping
8 oz. bittersweet chocolate (70 percent cocoa), finely chopped
1 cup heavy cream
2 Tbsp. butter at room temperature
6 Tbsp. Jameson Irish Whiskey

Baileys Buttercream Frosting
12 egg whites
Pinch salt
2¼ cups sugar
12 sticks unsalted butter, at room temperature
¾ cup powdered sugar
2 cups Baileys Irish cream

Guinness Chocolate Cupcakes
• Preheat the oven to 350 degrees. Line two cupcake pans with paper liners.
• Melt the butter in a double boiler over medium heat. Reduce heat to low. Add the beer, cocoa powder and chopped chocolate. Whisk until smooth. Remove the bowl from the heat and set aside to cool.
• In a large mixing bowl, combine the flour, corn flour, sugar, baking soda and salt. Whisk until combined.
• In the bowl of an electric mixer, beat together the eggs and sour cream until creamy. Slowly add the stout-butter mixture to the egg mixture to combine.
• Mix in the dry ingredients on low speed just until completely incorporated. Divide the batter evenly between the cupcake liners, filling them about two-thirds to three-quarters full.
• Bake cupcakes until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.

Jameson Ganache Topping
• Melt the chocolate, cream and butter in a double boiler over medium heat. Whisk constantly until thick and glossy. Add the whiskey and stir to incorporate. Refrigerate 5 minutes and stir. Repeat this until the ganache is cool but not solid. It should resemble a thick chocolate sauce.
• Holding each cupcake by the base, dip the top up to the wrapper line in the bowl of ganache. Hold over the bowl to allow excess to drip off. A twist of the wrist as you bring it to an upright position will help reduce mess.
• Let the cupcakes cool 1 hour or until the ganache is not tacky but firm to the touch.*

* To make sure the ganache doesn’t run down the sides of the cupcakes, place them in the freezer for 10 minutes. They should be cool to the touch before adding the ganache.

Baileys Buttercream Frosting
• In a medium metal bowl, add the egg whites and whisk with a pinch of salt to break up. Add the sugar, and whisk until incorporated. Using the double boiler method, place the bowl over a pan of simmering water. Continue to whisk until the sugar has melted into the egg whites. When you rub it between your fingers, it should feel smooth and not gritty.
• Once the mixture is smooth, transfer it to the bowl of a mixer and whisk on medium-high for 7 to 10 minutes, until it has almost tripled in volume and the bowl is cool to the touch. It should resemble marshmallow fluff in texture and have very stiff peaks.
• Slowly add in the butter. The mixture will appear curdled after you add all the butter, but keep mixing, and it will come together. Taste and add powdered sugar to desired sweetness, about ½ cup.
• Add the Baileys to the bowl. Mix until the Baileys is just combined, being careful not to over mix. Taste and add more powdered sugar if needed, and mix for 30 more seconds.
• Place the frosting into a piping bag and pipe onto cooled cupcakes.



Cooking with Beer: A three-course meal

Thursday, March 13th, 2014

Has our Guide to Beer inspired you to get creative with your favorite ales, stouts and lagers? Quench your thirst with new ways to enjoy some your brews in your favorite dishes. We’ve got 11 recipes for a perfect three-course meal celebrating America’s favorite bubbly: beer.



Beer knows no limits, even under the sea. Try these mussels (pictured) swimming in an Urban Chestnut Schnickelfritz-infused sauce. Feeling some veggies? Check out some lager-coated okra dipped and fried to perfection.



Pork and beer together are a no-brainer. Check out these bacon-wrapped pork shoulder meatballsgrilled pork tenderloin skewers with beer-infused barbecue sauce (pictured), or beer-braised pork cheeks with escarole. Pork not your thing? Try a beer-can chicken sure to satisfy, or go even heartier with Guinness-braised beef.

Or take a walk on the weirdly wonderful side with this Frank Blinchiki, a twist on a Russian pancake cooked with beer and wrapped around hot dogs and veggies. And have no fear, vegetarians, your best friend beer is here. Steam this vegetarian bratwurst in beer and fill up with your favorite German flavors.




Yes, we even have a few beer-centric desserts up our sleeves. Satisfy your sweet tooth with Square One’s Maple Stout Ice Cream (pictured) or an award-winning Budweiser Milkshake.

 -Mussels and ice cream photos by Laura Miller; pork skewers by Carmen Troesser

Sauce Guide to Beer: STL Beers Take Flight

Wednesday, March 12th, 2014

We can drink a Budweiser on a finca in Bolivia or aboard a catamaran off the coast of Tanzania, but now we can order tons of other local brews outside of Missouri, too. A Schlafly Oatmeal Stout in D.C.? Why yes, Mr. President. A Crown Valley Farmhouse Lager on the plains of Texas? Yee-haw! Check out our whopping list of 27-and-counting area breweries,  including the states where they currently distribute to plan your next vacation accordingly. You’ll also find each brewery’s address, so you can turn any day into a sudsy staycation.



Show your pride for St. Louis beer and hang this distribution map in your own home. Click here to order a print.

2nd Shift Brewing
Distribution area: Mo.
Local contact: 1401 Olive Road, New Haven, Mo., 2ndshiftbrewing.com

4 Hands Brewing Co.
Mo., Ill., Pa.
1220 S. Eighth St., St. Louis, 314.436.1559, 4handsbrewery.com

Anheuser-Busch Inbev
In more than 85 countries
12th and Lynch streets, St. Louis, 314.577.2626, anheuser-busch.com

Alpha Brewing Co.
1409 Washington Ave., St. Louis, 314.621.2337, alphabrewingcompany.com

Augusta Brewing Co.
John G’s Tap Room and Bier Deck, 107 W. Main St., Washington, 636.239.5010;
Augusta Brew Haus & Bier Garden, 5521 Water St., Augusta, 636.482.2337, augustabrewing.com

Cathedral Square Brewery
Mo., Ill., Ark., Neb.
3914 Lindell Blvd., St. Louis, 314.803.3605, cathedralsquarebrewery.com

Charleville Vineyard Winery & Microbrewery
Mo., Ill., Ark.
16937 Boyd Road, Ste. Genevieve, 573.756.4537, charlevillevineyard.com

The Civil Life Brewing Co.
Mo., Ill.
3714 Holt Ave., St. Louis, thecivillife.com

Crown Valley Brewing & Distilling Co.
Mo., Ill., Ala., Ark., Del., Fla., Ga., Kan., Ky., La., Mich., Miss., N.C., Okla., Tenn., Texas
13326 State Route F, Ste. Genevieve, 573.756.9700, crownvalleybrewery.com

Excel Bottling Co.
Ill., Mo.
488 S. Broadway, Breese, Ill., 618.526.7159, excelbottling.com

Exit 6 Brewery
5055 Highway N, Cottleville, 636.244.4343, exit6brewery.com

Ferguson Brewing Co.
418 S. Florissant Road, Ferguson, 314.521.2220, fergusonbrewing.com

Heavy Riff Brewing Co.
6413 Clayton Ave., St. Louis, Facebook: Heavy Riff Brewing Co.

Kaskaskia Brewing Co.
104 E. Market St., Red Bud, Ill., 618.282.2555, kaskaskiabrewing.com

Kirkwood Station Brewing Co.
105 E. Jefferson Road, Kirkwood, 314.966.2730, kirkwoodstationbrewing.com

Morgan Street Brewery
721 N. Second St., St. Louis, 314.231.9970, morganstreetbrewery.com

O’Fallon Brewery
Mo., Ill., Ala., Ark., Ind., Iowa, Kan., Ky., Mich., Miss., Mo., Ohio, Pa., Tenn., Wis.
26 W. Industrial Drive, O’Fallon, Mo., 636.474.2337, ofallonbrewery.com

Perennial Artisan Ales
Mo., Ill., Colo., Mass., Md., N.Y., Pa., Va.
8125 Michigan Ave., St. Louis, 314.631.7300, perennialbeer.com

Ridgebrook Brewery
Ridgebrook Lane, Godfrey, Ill., 618.971.8580, ridgebrookbrewery.com

Schlafly Beer
Mo., Ill., Ark., D.C., Del., Ind., Iowa, Kan., Ky., Md., Miss., N.J., N.Y., Tenn., Va.
The Schlafly Tap Room, 2100 Locust St., St. Louis, 314.241.2337; Schlafly Bottleworks, 7260 Southwest Ave., Maplewood, 314.241.2337, schlafly.com

Scratch Brewing Co.
264 Thompson Road, Ava, Ill., 618.426.1415, scratchbeer.com

Side Project Brewing
8125 Michigan Ave., St. Louis, sideprojectbrewing.com

Six Row Brewing Co.
Mo., Ill.
3690 Forest Park Ave., St. Louis, 314.531.5600, sixrowbrewco.com

Square One Brewery and Distillery
1727 Park Ave., St. Louis, 314.231.2537, squareonebrewery.com

Trailhead Brewing Co.
921 S. Riverside Drive, St. Charles, 636.946.2739, trailheadbrewing.com

Urban Chestnut Brewing Co.
Mo., Ill., Ind.
3229 Washington Ave., St. Louis, 314.222.0143, urbanchestnut.com

Coming Soon
4204-Main Street Brewing Co.
4204 W. Main St., Belleville, Ill., 618.660.8612, Facebook: 4204-Main Street Brewing Company

Main & Mill Brewing Co.
240 E. Main St., Festus, Mo., 314.603.0924, mainandmillbrewingco.com

Modern Brewery
5231 Manchester Ave., Unit E, St. Louis, mb314.com

Recess Brewery
307 N. Main St., Edwardsville, Ill., recessbrewing.com

Six Mile Brewery and Smokehouse
1324 Niedringhaus Ave., Granite City, Ill., 618.501.4200, Facebook: Six Mile Brewery and Smokehouse

Templar Brewing Co.
331 Belle St., Alton, Ill., templarbrewing.com

-illustration by Vidhya Nagarajan



Calling all Sauce fans: We need your LIKE!

Tuesday, March 11th, 2014



Do you drool over the stunning images in Sauce like we do? Then show your love for our amazing photographer Greg Rannells by voting for Sauce in the American Society of Magazine Editors Readers’ Choice for Most Delicious cover.

We need your help! Click here, and LIKE the Sauce cover, then share with your Facebook friends again and again. The cover with the most LIKES wins! Voting runs through Sunday, March 16. Let’s show ASME how delicious Sauce is!



7 Fat Tuesday indulgences around town

Tuesday, March 4th, 2014

Need one final gluttonous fling before Lenten fasting kicks in? We’ve got a slew of Fat Tuesday treats from joints across the city serving up Mardi Gras-inspired fare. From king cake cupcakes to Creole meatloaf, you’ll plenty of deacdent treats that will have you loosening your belt a few notches. You may be full, but it isn’t called Fat Tuesday for nothing.



1. Head to the Hill for a Jambalaya Mardi Dog from Steve’s Hot Dogs. This twist on the hot dog features a spicy andouille link on a jambalaya-smeared roll. Finally, jambalaya you can eat with your fingers without getting messy. (well, not too messy).

2. After polishing off your spicy dog, cool down with a Lil’ French King Cake from Pint Size Bakery. These four-inch cakes are made with homemade puff pastry, raspberry jam, house-brandied cherries and a smooth vanilla glaze.

3. Beat that afternoon slump with a cup of coffee from Café Ventana in Midtown, and enjoy a free beignet to boot. Not a coffee drinker? Not to worry. Any purchase you make comes with a complimentary beignet today.




4. For a slimmer take on Fat Tuesday, head to Hiro Asian Kitchen for its Mardi Gras special salad. The Mardi Gras color combination of green kale, purple cabbage, spicy golden walnuts and cranberries prove that even the health-conscious can celebrate Fat Tuesday.

5. To be truly decadent, head to Juniper’s Fat Tuesday Feast. For $20, enjoy a traditional crawfish boil with house-made andouille, potatoes, corn on the cob and cornbread washed down with Dixie beer.



6. Dash to Lubeley’s Bakery for a Jumbo Hurricane Cupcake. We know, we know – you may think you’re too full, but consider these rum-soaked cupcakes a post-meal cocktail.

7. Power through your food coma for a late-night Creole Mardi Gras pizza from Epic Pizza in Soulard. This finger-licking pizza with Creole sauce, mozzarella, andouille sausage, blackened chicken, green peppers and red onions is an ideal end to a truly Fat Tuesday.

Will you still be feeling the Mardi Gras mood tomorrow? For more creative Cajun dishes year-round, try out Riverbend Restaurant and Bar’s Creole Meatloaf, or The Kitchen Sink’s Cajun Gyro. While it may no longer be Fat Tuesday, you can still eat like it is.


In This Issue: Rumor has it…

Saturday, March 1st, 2014


{Cleveland-Heath co-owners Jenny Cleveland and chef Ed Heath}

Rumor has it…

…that Cleveland-Heath‘s proprietors Ed Heath and Jenny Cleveland are trying to open a casual cocktail bar in the old Township Grocer space on Main Street in Edwardsville.

…that restaurateur Ben Poremba is opening a bar called Private near Elaia and Olio in Botanical Heights.

…that the former Niche space in Benton Park is going to see life as a restaurant again and that Sidney Street Cafe‘s Kevin Nashan is the guy behind it.

Get The Scoop on these stories as they develop and for all the latest news on the St. Louis dining scene.



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