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Nov 23, 2014
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SERVING SAINT LOUIS SINCE 1999
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Archive for October, 2010

Drink This Weekend Edition: A hauntingly delicious spirit for a spooky night

Friday, October 29th, 2010

102910_punchHalloween is all about transformations. This weekend, it’s a Shirley Temple that’s been wickedly bit by Dracula. A trio of red liquids – cranberry juice, grenadine and Campari – give Vampire’s Punch a blood red tinge, while vodka and Campari lend a bite that’s tempered to your taste by a topping of 7UP. You’ll want to batch up this simple punch for your “spooktacular” Halloween celebration. But innocent ones, beware: This concoction can come back to haunt you.

Vampire’s Punch

Adapted from a recipe by Alex Straus, cocktail director at Suite 700 at the Hotel Shangri-La in Los Angeles

Serves 13

18 oz. Skyy Infusions Cherry
8 oz. lime juice
10 oz. cranberry Juice
2.5 oz. grenadine
1 oz. Campari
7UP
Maraschino cherries

• Combine first five ingredients in a large bowl and stir.
• Top each serving with 7UP and garnish with a maraschino cherry.

The Scoop: New chef at Bistro 1130

Friday, October 29th, 2010

102910_bistro1130Bistro 1130 owner Eric Miranne recently informed Sauce of a change in the kitchen at the Town and Country restaurant. Chef Marc Felix, who was hired last spring to design the bistro’s menu, has been replaced by chef Karim Bouzammour, who has been helming the kitchen since the restaurant opened in mid-September. Bouzammour, a Moroccan native, is classically trained in French cooking and has spent time working in kitchens in Marseille as well as in the Provence region of southwest France. Bouzammour and Miranne worked together previously at a French restaurant in South Carolina.

The Scoop: Fin Japanese Cuisine swims into Chesterfield

Friday, October 29th, 2010

102910_FinJapaneseFin Japanese Cuisine has brought Japanese fish fare to Chesterfield. The restaurant, which opened last Saturday in the former Einstein Bros. Bagels spot at 1682 Clarkson Road next to Krieger’s, offers a full lineup of sushi as well as cooked Japanese fare.

“We have a lot of grilled fish and a lot of traditional Japanese appetizer choices like shishamo [a saltwater fish] and takoyaki [Japanese octopus dumplings],” said owner Supatra Klum. Chesterfield locals will want to take note of Fin’s lunch deals like the bento lunch or sushi combo – choose one roll and three nigiri pieces or two rolls – for $8.95. The bento and sushi combo both come with miso soup, salad and rice.

The ambiance at the 80-seat eatery? “Calm,” said Klum, citing soft music and candlelit tables during dinner service. Fin is open weekdays for lunch 11:30 a.m. to 2:30 p.m., and serves dinner Monday through Thursday 5 p.m. to 9 p.m., and, on Friday and Saturday, until 10 p.m. No website as of yet, but you can find them – and pictures of tasty fish fare – on Facebook.

Tweet Beat: This weeks’ best tweets from STL foodies

Friday, October 29th, 2010

080610_twittericonAre you following us on Twitter? Come on, get Saucy @saucemagazine

markgrapengater
BBQ pork sandwich on cornbread pancakes. Awesome.

MasonShow
Just ate a plate full of bacon. I was hoping to get escape into a greasy bliss, but I’ll probably only have a heart attack..

brianhardesty
http://ping.fm/p/5skJ8 – Wild striped bass, yukon potato, spanish chorizo, garlic confit, creme fraiche, cilantro chimichurri. #terrene

LigayaFigueras
Just noticed an ad for a battery operated frosting deco pen–have we really become that lazy in the kitchen?

GerardFCraft
In heaven @thegoodpiestl http://plixi.com/p/53292017

NancyBakes
Made Beer and Salted Mixed Nut Ice Cream using @Schlafly Raspberry Coffee Stout at Le Cordon Blue with my students. Salty, Sweet & Bitter!

MilagroModMex
@Farmhauseric FYI dude, the McRib is back, Colbert just let me know. #toomuchwineatfarmhaus

Think you should be on this list? Follow us and let us know @saucemagazine

The Scoop: Gourmet to Go closing its Clayton location

Thursday, October 28th, 2010

102810_gtgThe Clayton location of Gourmet to Go, the series of local shops offering prepared meals for take-out for families and offices alike, will close after service this week.

The decision to close the store at 7807 Clayton Road has been in the works for two years, according to president and owner Martha Uhlhorn. “We knew we would not renew the lease at the end of the term,” she said. “The parking is difficult there and that location has struggled for a while.”

Uhlhorn said she is counting on the customers from her Clayton location to visit GTG’s Ladue store just a few miles west at 9828 Clayton Road. The company’s other two locations – the Gourmet to Go Café in downtown Clayton and the Gourmet to Go St. Louis Place downtown – will also remain open.

3 Reasons to do your Halloween hoarding at these local candy shops

Thursday, October 28th, 2010

102810_candyWelcome to Three Reasons, a new online column that tells you exactly what you’ll find at various stops around St. Louis. We won’t just tell you that a new restaurant has opened, we’ll tell you what to get there. We won’t simply report that a festival is happening this weekend, we’ll tell you what parts of it truly can’t be missed. Consider them recommendations or think of them as simple suggestions. Either way, here’s three reasons to go.

You may have already bought a few bags of Halloween candy to hand out this Sunday. And, sure, you promised yourself you wouldn’t open them and start noshing early. Like that ever works.

Now that you’ve plowed through the mini Butterfingers and Heath bars you were going to give to the trick-or-treaters, it’s time to re-stock. But this Halloween, you don’t have to settle for the grocery store variety pack. St. Louis is lucky to have three new specialty candy shops that opened this year and, while you probably don’t really need an excuse to stop by and regress back to the days of juvenile candy-jonesin’, here are three reasons to hit up one of these indie spots for your candy cravings in lieu of your neighborhood Schnucks or Dierbergs.

1. Miss M’s Candy Boutique in The Loop has plenty of retro candy (Long Boy coconut caramels, anyone?) and current faves. The shop has a nice selection of branded non-edibles like M&M jewelry, Tootsie Roll socks and these super-cool purses made from woven candy wrappers. Miss M’s also carries a nice array of sugar-free options, organic chocolates and a number of chocolate-dipped candies behind the counter. This Saturday, Miss M’s will host a Harvest Celebration complete with face-painting and balloons from noon to 4 p.m.

2. Oh Lolli Lolli in Clayton is a tiny shop, but what they offer in the dozens of bulk bins that line the store is pure happiness. When you step into the store, you may be reminded of Spicer’s Five and Dime in Ladue, which used to have a “penny candy” section of small items that drove kids wild. Oh Lolli Lolli offers an astounding collection of licorice, gummy creatures, taffy, dipped chocolates, retro candies, sour gumdrops and on and on. To give you an idea of how much variety is in this veritable Wonkaland of fantasy, the shop offers gummy butterflies in not one but two sizes – because they can. This Saturday, from 6 to 7:30 p.m., Oh Lolli Lolli will welcome the popular Bubble Bus, which parks and proceeds to fill the air with millions of joyous bubbles.

3) Just Around the Corner in Webster Groves is a homey space with an amazing selection of old-school candy that you likely haven’t tasted in ages. We’re talking Sen-Sen, Turkish taffy, CupoGold, U-No, Sky Bar, Big Hunk, Curly Wurly, Abba-Zaba, Valomilk and Zotz, among many other familiar goodies. Don’t forget the dipped chocolates, the cane sugar sodas, the party room in the back, and a selection of novelties including chattering teeth and the indispensable switchblade comb.

Stocking Up: Pumpkins primed for pie

Wednesday, October 27th, 2010

102710_pumpkinsIf you’re planning to pick out a jack-o’-lantern-worthy pumpkin at the Tower Grove Farmers’ Market this weekend, you might be tempted to walk on by the folks at the Double Star Farms stand. The farm’s pumpkins are awfully cute, but they sure are tiny. That’s because they’re pie pumpkins, too tiny for carving, but perfect for – what else – pie.

Pie pumpkins are much smaller than their carving brethren, usually are slightly darker in color and have a much denser texture. They also lack that enormous hollow space in the middle that makes an ideal scary face on Halloween night. Choose some of the smaller offerings from Double Star, which will be on hand at both the extended dates for the Tower Grove market, since they tend to have a more robust flavor. Also, look for pumpkins that are of a similar size to make sure they roast at about the same pace.

You’ll need to halve the pumpkins and scoop out any stringy parts and seeds (save those guys for roasting later). Then roast them, cut side down, in a 350-degree oven for about an hour or until easily pierced by a fork. If you’ve cooked them long enough, the flesh should easily separate from the skin. Then, give it a quick whirl in the food processor. The hardest part will be deciding what to do with that deep orange pumpkin purée? Pie? Quick Bread? Muffins? Don’t worry, all will be delicious.

- Shannon Parker

The Ritz Carlton stirs up ghostly cocktails

Wednesday, October 27th, 2010

102710_ritzThe kids will be running around collecting candy on Sunday. And since all good neighbors will be handing out candy on the very night, adult revelers can have their own Halloween fun on Friday and Saturday night. One place that has spirited eves in store: The Ritz-Carlton in Clayton.

At the bar, you’ll find a lineup of spooky martinis featuring new-to-the-market Frozen Ghost Vodka that’s only made its way to 10 U.S. states so far. Imported from western Canada, Frozen Ghost is noted for its smooth, crisp character, as it’s distilled six times for purity.

This premium vodka, poured from a bottle that will give you the heebie-jeebies, will find its way into the likes of a Bloodytini tinted red from açai and topped with Champagne; the Spider Web of vodka and Midori that’s crawling with dark streaks of chocolate syrup; or the ghoulish Green Goblin that gets a green tinge from Midori and is packed with extra fruity punch from peach schnapps and sweet and sour. Indulge in the seasonal Yummy Pumpkin Pie or get diet-savvy, my little pretty, with the Skinny Witch, where glowing sake liqueur Ty Ku meets vodka and limoncello.

The Ritz’s boozy boo brews, plus live music both nights, are certain to leave you howling at the moon.

The Scoop: Devoti on closing Newstead, future of Five

Wednesday, October 27th, 2010

102710_ADevotiAs reported over the weekend by the Riverfront Times and the St. Louis Post-Dispatch, Anthony Devoti, chef-owner of Five Bistro on The Hill and Newstead Tower Public House, announced the imminent closing of his gastropub in The Grove.

Yesterday, Devoti told Sauce that plans to close Newstead were a year in the works. “The original plan was to close by the end of last year but we were able to keep things cruising for about a year. I would say it was 100 percent economical. We moved Five from over there a year and a half ago because our lease was up. We were able to find a building we could buy, the current Five. It pretty much came down to, we still had to pay rent over there. We were robbing Peter to pay Paul. As far as business goes, you don’t have to be a rocket science builder to know that is bad news.”

Devoti noted that Newstead is not the only establishment that has closed or left the The Grove neighborhood recently. “We had the two most successful venues in The Grove. That restaurant [Newstead Tower], that building is on all the banners in The Grove. It is The Grove for all I consider it. Since Five has left, 13 to 15 places have closed from Kingshighway to Vandeventer on Manchester. That’s a serious number. If The Grove wants to succeed, it has to be full.”

What does please Devoti is what he and his team accomplished at Newstead during its near three-year run. “We introduced something that was never in that neighborhood – that was never in this city. We were the real gastropub of this town. We researched it. We did our due diligence on it. It was ‘the place.’ I don’t think you could find the food that we did there, food-wise as local product. You can come to Five for the burger or pastrami at lunch, but that’s not every day for lunch and dinner like at Newstead pub.”

With the closing of his upscale English-style pub, Devoti called his bistro on Daggett Avenue the future for him and his family. He cited excitement for the future, namely for things such as continued local sourcing of fresh meats and produce, along with beer, scotch and wine dinners, and the artisanal breads made by in-house boulanger Alex Carlson (“This is the future of bread,” Devoti said, noting that Five’s breads are on the tables of a few other eateries in town). Five serves lunch Thursday through Saturday, and dinner Tuesday through Saturday.

Want to bid farewell to the end of a St. Louis first? The last day that Newstead Tower will be open is this Saturday. Apart from the regular menu offerings, Devoti will be whipping up some old Newstead faves like pastrami sandwiches and lamb burgers. “Those are things that we did all the time that people loved,” Devoti said.

All of our coverage of Newstead Tower Public House

Ted Kilgore wants you to mix like a master, too

Tuesday, October 26th, 2010

102610_lastwordSure, you know how to make a mean Bloody Mary and a nice Mojito. You can even serve up a martini – extra dirty – just the way you like it. But do you know when to shake and when to stir? Do you know the flavor profile of your liquor of choice? How about what types of mixers to buy to start experimenting with new cocktails?

Luckily, master mixologist Ted Kilgore, who has won a generous amount of national acclaim for his creations as head bartender at Taste by Niche, wants to help. In the two mixology workshops he’s hosting next month, Kilgore will be offering up cocktail expertise to teach you some of the tricks up his cuff-linked sleeve.

The workshops will be held Sun., Nov. 14 and Sun., Nov. 21 at Taste in Benton Park. With an $80 ticket, you’ll receive your own basic bar kit as well as training in cocktail methodology and the process of creating cocktail recipes. You even get the chance to get behind the bar with the cocktail connoisseur himself. And trust us, knowledge isn’t the only thing you’ll be soaking in at these workshops – this is one event you won’t leave thirsty.

Seats are still open, but we’d hurry as the tiny space at Taste means only eight people will get a seat at each workshop. To snag a seat, email Kilgore at ted@lastwordcocktails.com. To find out more about what Kilgore’s up to, visit LastWordCocktails.com.

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