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  SAUCE MAGAZINE
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Sep 02, 2015
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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General

Sauce Fall Internship Opportunity: Special Events Intern

Thursday, August 6th, 2015

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Do you love the STL food scene? Can’t get enough Food Truck Friday? Be a part bringing it all together as a Sauce Special Events Intern.

As a Special Events Intern, you will:

-Assist Sauce Events Coordinator in preparing for, setting up, operating and breaking down all Food Truck Friday events starting Sept. 11.
-Assist in preparation and execution of the annual Harvest Fest on Oct. 18.
-Learn how to plan and execute large-scale food-driven events
-Learn how to promote and market events on a variety of print and online platforms
-Other duties as assigned

The Special Events Intern must be:

-At least 18 years old with a reliable form of transportation
-Outgoing, reliable and flexible with experience working events
-Personable and professional on the phone, in written communication and in person
-A proven track record for taking initiative and working harmoniously on a team project
-Proficent in Microsoft Office
-Able to work outdoor events during warm St. Louis summers and falls
-Comfortably lift up to 30 pounds
-Willing to occasionally get his or her hands dirty

Interested applicants may submit a cover letter and resume to Special Events Coordinator Rebecca Ryan at rryan@saucemagazine.com. Resumes must be submitted no later than Friday, Aug. 14.

This internship is unpaid. No calls please. (Interested in an editorial internship? Click here for more information.)

Fall Internship Opportunity: Sauce Editorial Intern

Tuesday, July 28th, 2015

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Attention journalism, communications and English students: Sauce Magazine is seeking Editorial Interns for Fall 2015. We need students with a passion for the St. Louis food scene who want to translate that love to print and online media.

As a Sauce editorial intern, you will:

-Assist Sauce editorial team with the production of the monthly print publication and daily online products. Duties include, but are not limited to, reporting, conducting interviews, fact checking, assisting with research for upcoming articles, etc.
-Attend occasional events and tastings with the Sauce editorial team, gaining real-world experience as a food journalist.
-Hone your reporting, writing and editing skills, hopefully resulting in published clips for use in future portfolios
-Perform other duties as assigned

The Sauce Editorial Intern must have:

-A passion for the St. Louis food scene and the written word
-A working knowledge of AP Style, grammar rules, Microsoft Office and Mac computer systems
-A working knowledge of various social media platforms (Facebook, Twitter, Instagram, Pinterest, Storify, etc.)
-Experience conducting phone interviews and writing news articles for print/online publication
-A personable and professional attitude in online, phone and written communication
-The ability to manage his or her time efficiently; should be a self-starter.
-A reliable mode of transportation

This internship is unpaid and begins in mid-August. Scheduling is flexible, but the intern must be available at least eight to 10 hours a week. Interested applicants may submit a cover letter, resume and three to five writing clips to Catherine Klene, Managing Editor, Digital, at cklene@saucemagazine.com. All resumes must be submitted no later than Aug. 7. No calls, please.

-photo by Carmen Troesser

Lukas Wine & Spirits opens doors at new Ellisville location

Tuesday, June 30th, 2015

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Lukas Liquor has a new home at 15678 Manchester Road in Ellisville, just half-mile from its old location. In January, Lukas Liquor owner Gary Bilder announced he would relocate his spirits, wine and beer shop from its old address at 15921 Manchester Road. Concurrent with the move, Bilder renamed the store Lukas Wine & Spirits.

“This is a 15-year evolution,” said Bilder. The bright and airy 31,000-square-foot space adds another 7,000 square feet compared to the former location. Although Lukas has not added a substantial number of new products, the shopping experience will be easier, with products easily located on spacious shelves. Those who can’t make up their mind can get quick guidance from a Lukas employee by pressing one of 10 call buttons located throughout the store.

 

 

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Lukas’ extensive whiskey barrel program – hand-picked barrels bottled exclusively for the store – is a focal point near the front of the shop, while at the back, more than 30 coolers hold chilled beer. Also on the suds side, Lukas now boasts a keg list of 365 different beers and an expanded single bottle selection. All wines, except those from Spain and Italy, are now organized by varietal instead of geographic location.

With education as part of the Lukas mission, the store has added 17 learning centers, posters scattered throughout that provide information regarding the history, production and notable names behind some wines, beers and spirits.

 

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Another highlight is a tasting bar. The eight-seat bar also features a handful of high-top tables and flat-screen TVs. The bar will offer wine by the glass or bottle, four draft beer options and whiskey pours of 35 to 40 rare whiskies. The tasting bar will also be the location for Lukas’ various classes and scheduled tastings.

-photos by Meera Nagarajan

 

 

Second location of Shack Restaurant opens today in Frontenac

Tuesday, April 14th, 2015

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Shack Restaurant officially opens its second location today, April 14, at 731 S. Lindbergh Blvd., the spot previously occupied by now closed The Pig.

The “breakfast, lunch and sometimes dinner” joint is in fact expanding dinner hours at the new Frontenac location to Tuesday through Saturday from 4 p.m. until close, while dinner service will end at the original Valley Park location. OH Hospitality Group co-owner Brant Baldanza said that space will be available in the evening for private events.
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While the Frontenac Shack menu will largely mirror that of the Valley Park location, it will boast an on-site smoker, which will be used for all manner of proteins: salmon, ham, turkey, pork butt, short ribs, wings and brisket. New menu items include dishes like a hearty portion of house-smoked salmon (pictured) served atop a slice of rye toast with onions, tomatoes and a sunny-side-up egg, all drizzled with a dill crème fraiche and briny capers. Also look for new dinner offerings like the Short Slided, two smoked short rib sliders on mini brioche buns with white cheddar, horseradish and a side of au jus and crispy chips.

 

-photos by Michelle Volansky

 

 

Summer Internship Opportunity: Sauce Editorial Intern

Tuesday, April 7th, 2015

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Attention journalism, communications and English students: Sauce Magazine is seeking Editorial Interns for summer 2015. We need students with a passion for the St. Louis food scene who want to translate that love to print and online media.

As a Sauce Editorial Intern, you will:

-Assist Sauce editorial team with the production of the monthly print publication and daily online products. Duties include, but are not limited to, reporting, conducting interviews, fact checking, assisting with research for upcoming articles, etc.
-Attend occasional events and tastings with the Sauce editorial team, gaining real-world experience as a food journalist.
-Hone your reporting, writing and editing skills with the goal of producing published clips for use in future portfolios
-Assist Sauce Events Coordinator and Sauce editorial team at all Food Truck Friday events. Assist in preparation and execution of the annual Saucy Soiree on June 28.
-Perform other duties as assigned

The Sauce Editorial Intern must have:

-A passion for the St. Louis food scene and the written word
-A working knowledge of AP Style, grammar rules, Microsoft Office and Mac computer systems
-A working knowledge of various social media platforms (Facebook, Twitter, Instagram, Pinterest, Storify, etc.)
-Experience conducting phone interviews and writing news articles for print/online publication
-A personable and professional attitude in online, phone and written communication
-The ability to manage his or her time efficiently; should be a self-starter
-A reliable mode of transportation

This internship is unpaid and begins in mid- to late-May. Scheduling is flexible, but the intern must be available 10 to 12 hours a week. Interested applicants may submit a cover letter, resume and three to five writing clips to Catherine Klene, Managing editor, digital, at cklene@saucemagazine.com. All resumes must be submitted no later than April 24. No calls, please.

-photo by Greg Rannells

Summer Internship Opportunity: Special Events Intern

Wednesday, April 1st, 2015

040115_FTF

 

Do you love the STL food scene? Can’t get enough Food Truck Friday? Be a part of bringing it all together as a Sauce Special Events Intern.

As a Special Events Intern, you will:

-Assist Sauce Events Coordinator in preparing for, setting up, operating and breaking down all Food Truck Friday events beginning May 8.
-Assist in preparation and execution of the annual Saucy Soiree on June 28.
-Learn how to plan and execute large-scale food-driven events
-Learn how to promote and market events on a variety of print and online platforms
-Other duties as assigned

The Special Events Intern must be:

-At least 18 years old with a reliable form of transportation
-Outgoing, reliable and flexible with experience working events
-Personable and professional on the phone, in written communication and in person
– Have a proven track record for taking initiative and working harmoniously on a team project
-Proficient in Microsoft Office
-Able to work outdoor events during St. Louis summers
-Comfortably lift up to 30 pounds
-Willing to occasionally get his or her hands dirty

Interested applicants may submit a cover letter and resume to Special Events Coordinator Rebecca Ryan at rryan@saucemagazine.com. Resumes must be submitted no later than Friday, April 17.

This internship is unpaid. No calls please.

Extra Sauce: 6 Thanksgiving recipes for gluten-free guests

Monday, November 24th, 2014

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The turkey usually isn’t a problem for your gluten-free guys and gals, but stuffing and rolls are definite no-gos. Welcome them with a starter of Apple Cheese Pleasers and make sure to have at least two sides they can enjoy with their bird.

 

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Dishes like Beet and Carrot Salad, Roasted Sweet Brussels Sprouts and Grapes or Butternut Squash Stew will satisfy all your guests with any dietary needs.

 

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And why pumpkin pie is a must on Thanksgiving, make sure your GF guests end on a sweet note, too, with Hold-the-Oatmeal Cranberry Cookies and Pumpkin Chocolate Chip Cookies.

-photo by Greg Rannells

Good Food mentions sweep St. Louis

Wednesday, November 5th, 2014

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Your food may taste amazing, but is it good? Three national organizations recently gave nods to St. Louis-area nonprofits and artisans for their efforts to raise awareness of and produce products that are mindful of community health or the environment.

The James Beard Foundation and Food Tank recently announced their Good Food Org Guide, a national listing of nonprofits that work to educate their communities about about food and create healthier, more informed citizens. Two St. Louis nonprofits made that list: EarthDance, an organization that teaches farming and the importance of community agriculture and, Urban Harvest STL, which creates urban gardens on vacant property around St. Louis.

“The heart of Urban Harvest is to bring food systems back into where people live,” said Mary Ostafi, founding director of Urban Harvest STL.

 

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In other “good food” news, both Kaldi’s Coffee and Kakao have been recently nominated for Good Food Awards, headed by sustainable food advocate and St. Louis native Sarah Weiner. Now in its fifth year, the Good Food Awards celebrates local food manufacturers from across the country that provide delicious, healthy food while respecting the environment. With more than 1,000 entrants in 11 categories, Kakao was named as a finalist in the confection category for its Turkish coffee truffle and gazpacho pate de fruit, while Kaldi’s received a finalist nod for its Ethiopia Dama coffee.

Kaldi’s marketing director Chris Reimer said the honor was a testament to the roasters’ talents. “They really use their senses during the entire coffee making process,” Reimer said. “They use their ears to hear the first crack of the bean and carefully smell the beans, as well. If they have a cold, we have to find a replacement for the day.”

Neither establishment are new to the Good Food Awards; Kakao won earlier this year for its lavender truffle, while Kaldi’s was a finalist three of the last five years.

 

 

Extra Sauce: 7 Potluck Products to Impress

Saturday, November 1st, 2014

Yes, we know substance trumps style – but if you’ve brought a knock-em-dead dish to the party, you’d better have something smart to serve it in. Here, seven stylish potluck products we love right now:

 

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1. Two-piece teak branch server set
It’s high time to bring the great outdoors in with this autumn-inspired set.
$35. Crate and Barrel, 1 The Boulevard, Richmond Heights, 314.725.6380, crateandbarrel.com

2. Cake/pie carriers
Normally these are reserved for picnics, but why not a potluck? Unveil that pie or cake in style.
$50. Kitchen Conservatory, 8021 Clayton Road, Clayton, 314.862.2665, kitchenconservatory.com

3. Stainless-steel tongs
You don’t need a physics degree to use these snazzy, gravity-operated tongs. Point down and squeeze, and they open. Point them up, and they lock.
$40. Williams-Sonoma, multiple locations, williams-sonoma.com

4. Olivewood bread basket
Even the best rosemary-sourdough baguette can be improved with good presentation – which is when the stunning wood grain on this slender basket comes in handy.
$70. Extra Virgin: An Olive Ovation, 8829 Ladue Road, Clayton, 314.727.6464, extravirginoo.com

5. West Bend 5-quart slow cooker with tote
Cook your roast in this slow cooker, then zip it up in the insulated tote to ensure it arrives hot, and you arrive looking ever-so-put-together.
$60. Cornucopia Kitchen, 107 N. Kirkwood Road, Kirkwood, 314.822.2440, cornucopia-kitchen.com

6. Wood serving spoons and appetizer set
Other guests’ jaws will drop when they see the handmade wooden servingware by YellowTree Farm’s Justin Lezcz. Look for more of his work at the soon-to-open Bolyard’s Meat & Provisions.
Spoons: $10; Appetizer set: $40. Parker’s Table, 7118 Oakland Ave., Richmond Heights, 314.645.2050, parkerstable.com.

7. Soapstone cutting boards and servingware
Use these to cut and portion bite-sized appetizers at home, and bring one along to serve at the party for extra panache.
$40. Extra Virgin: An Olive Ovation, 8829 Ladue Road, Clayton, 314.727.6464, extravirginoo.com

 

Extra Sauce: Companion’s Josh Allen enters bread battle to compete in World Cup of Baking

Wednesday, October 22nd, 2014

Every four years, the world goes wild for international competition. Participants train endlessly, all vying for the chance to represent their countries on the grandest of stages. No, we’re not talking about the Olympics or the World Cup. We’re talking about a more delicious and mouthwatering sport: the World Cup of Baking, or the Coupe du Monde de la Boulangerie.

The top three bakers from each country’s team will gather in Paris in March 2016 to be judged on bread, Viennese pastries, a savory sandwich presentation and an artistic piece. But before they go head-to-head in international competition, they have to make their national team. St. Louis’ own Josh Allen, owner of Companion, is one of 15 bakers fighting for a coveted spot tomorrow and Friday, Oct. 23 and 24, at the next round of competition in Providence, Rhode Island. If selected, Allen will be the first St. Louis baker to compete in the World Cup.

Since August, Allen has spent nearly every Friday at the Ladue Companion Cafe from 8 a.m. to 4 p.m., elbow-deep in dough, testing new recipes and learning along the way. We popped by one of his final practice sessions to get the inside look at how a baker prepares for the tryout of a lifetime.

Allen is required to present five types of bread: a traditional and decorative baguette, a sourdough-based option, a nutritional loaf, and two freestyle breads of his creation. All five must be completed in eight hours and match precise weight and shape requirements.

 

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Since the judges will taste the bread straight from the oven, Allen has changed his usual methods, which focus on preparing bread consumed 12 hours later. “(I) found that the amount of thyme or rosemary has to be cut way back because it’s so floral initially,” Allen said.

Allen wanted to create breads that stand alone, almost as a meal. Each bite should be a sensory overload, he explained.

 

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The nutritional bread (pictured below), which contains more than 50 percent whole-grain flour, has the comforting aroma of chamomile dust. Mixed throughout the dough are quinoa and wild rice, as well as sweet-tart, crunchy pomegranate seeds.

 

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The classic baguette (below) is Allen’s favorite.

 

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Allen elevated the average sourdough (below) by using semolina flour studded with fennel and sesame seeds and brown butter to gild the lily.

 

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The first freestyle bread (below, left) is an ode to fall: chunks of apple and toasted walnut are folded into a thyme- and apple cider-infused rye dough topped with barley for crunch. He kicks up the heat with his second freestyle bread (below, right): an airy polenta bread with briny green olives, aromatic rosemary, bright orange zest, and a zip of red pepper.

 

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Allen expects to hear the results of this round in two weeks or so. If he succeeds, he will move to the final round of competition in March 2015, when the top three compete again to earn the coveted bread baker slot on the three-person team. “I’m as ready to go as I can be,” Allen said the day before competition. “There’s no telling what will resonate with the judges … I’m very excited about it. It’s been a great experience, but it’s been enough work that you want to do well.”

Spencer Pernikoff blogs at Whiskey and Soba

-story and photos by Spencer Pernikoff

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