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Feb 23, 2018
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Chef’s Day Off

Chef Grams: Behind the scenes with #STL chefs, bartenders, farmers

Tuesday, December 30th, 2014

We could scroll through Instagram all day, ogling food pics that make our mouths water and our stomachs growl. (We’ve even been known to share what we’re eating, drinking and cooking from time to time.) Some of your favorite St. Louis chefs, brewers, baristas, bartenders, farmers and more are sharing snaps of weird ingredients, funky creations and hilarious behind-the-scenes antics; here, some of our favorite moments shared this month.





Row 1, from left: perennialbeer: Just in time for the holidays is tonight’s release, Fete de Noel. @jmmoxey and Jack were on hand to announce the occasion. Happy Holidays! | nickrb82: This week the FOH gets to write the staff meal menu! @nichefoodgroup #family #hospitality | rachelclaverachfarm: 11.5% abv Pinot. Pairs well with pony pajamas.

Row 2: clevelandheath: Favorite new shirt from the Cleveland clan! #phoshizzle | gerardfcraft: 2.5lb bone-in ribeye cut to order @bolyardsmeat Couldn’t be more excited for these two! #eatlocal #butcher #steak | gerardfcraft: Of course I’m drinking this!!!! @rareteacellar #freak #ninjatea what are you drinking?!

Row 3: suchandsuchfarm: You went to Pilates today? Maybe got a PSL? Cool story, basic bitch. #farmgirlworkout #hay #thatsalotofhay | joshgalliano: My present for December 5th – now I need some sous vide meat! | brianmoxey: #tbt

Row 4: chefh88:Edited | jbellstl: Geoff and I slaying crab claws | thethreeonefour: Pastrami and a hog head on the smoker.


Should your favorite chef be on this list? Share their behind-the-scenes Instagrams with #saucechefgrams and follow @SauceMag for delicious insider photos, too!

Keeping Up With Jason Tilford

Wednesday, March 6th, 2013

Part of Jason Tilford’s job is bouncing between the four restaurants he co-owns with his brother, Adam – Barrister’s, Tortillaria Mexican Kitchen, Milagro Modern Mexican and the newly opened Mission Taco Joint – and the nine others he consults on with buddy Chris LaRocca. With temptations of onion rings, burritos and margaritas galore, he’d have to be battery-operated not to get real fat, real fast. Yet he’s one of the slimmest chefs in the business. Sure, he has guilty pleasures – Barrister’s wings and Milagro’s chicken enchiladas to name a few – but Tilford has found a way to keep the extra pounds at bay, even while working the line. We begged him for his tricks for staying balanced in the most gluttonous profession around. He was happy to oblige.

Eat well, but eat often.
I hardly ever sit down with a plate of food. I eat a lot, but mainly small meals, all day. I try not to eat late at night. I try to skip the sweets and fried food. It’s funny; when you get into a routine, you crave eating healthy, almost. You get so used to it that eventually that Alfredo cream sauce doesn’t even look good.

Mix it up.
I play soccer, but it’s tailed down a lot since I turned 40. I also do some weight training and flexibility stuff. I’m trying to get into yoga, but it might be too boring for me. And I coach my son’s soccer team.

Hit the gym early.
I have to get my kids to school by 7:30 a.m., and the restaurant stuff doesn’t really wake up until 9. If I don’t go in the morning, usually, it’s not going to happen.

If work starts calling?
[Laughs] I can answer the first couple texts and emails of the day on the treadmill.

If you miss the morning window?
I go to Club Fitness and there’s one near my house, one between Milagro and Barrister’s, one near my sons’ school. They’re all in my rat race. There’s even one near Restaurant Depot [a purchasing center for restaurants].

 — photo by Ashley Gieseking, shot on location at Sweat.

Owner’s Day Off: Steve and Jamie Komorek

Monday, February 4th, 2013

Between owning and running Trattoria Marcella and Marcella’s Mia Sorella, Steve (left) and Jamie Komorek are busy men. So what do the brothers do when they get a moment to themselves? They keep on running – together. For the past 14 years, the Komoreks, who live across the street from one another, have been logging miles. But these aren’t just “let’s-work-off-the-T-Ravs” types of runs. With marathons in their past, when Steve and Jamie lace up their sneakers, just like how they run their businesses, they’re in it for the long haul.

For more from the Komoreks, check out Michael Renner’s review of their new restaurant, Marcella’s Mia Sorella.

— photo by Ashley Gieseking

Chef’s Day Off: What Ted Wilson craves at 2 in the morning

Thursday, November 15th, 2012

Ever wonder how a busy chef relaxes during the precious moments when he or she isn’t working? Since leaving his post as chef de cuisine at The Good Pie this past summer to open a bakery of his own, baker Ted Wilson has more time off than he’s had in years to visit the restaurants he wants. But when he’s up waiting for his loaves to rise, there are only two things he craves at 2 a.m.: the Schnuck’s hot bar and a bottle of Guinness.

To read more about Wilson’s new project, check out Rising Stars from Sauce’s November issue.

— photo by Ashley Gieseking

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