Hello Stranger | Login | Create Account
Feb 24, 2018
Intelligent Content For The Food Fascinated
Email | Text-size: A | A | A

Archive for November, 2010

Extra Sauce: Holiday baking at the Sauffice

Tuesday, November 30th, 2010

113010_springerleThe best part of the holidays? The food, of course. Whether new or old, each family has its own traditions, a bevy of delicious dishes that lure them into the kitchen for hours on end each winter. In our 2010 holiday guide, we gave you a brief look at what’s in the oven at several bakeries around town this time of year, from the Danish kringles at Pastries of Denmark to the Gallette des rois from La Bonne Bouchée to the pannetone at Missouri Baking Co.

Now, we’re showing you how we at Sauce celebrate the holiday season. Editor Katie O’Connor welcomes the holiday season with her father’s springerle, an anise-flavorered German cookie. In senior editor Stacy Schultz’s house, the festival of lights arrives when her aunt Lynda’s Hannuakah hamantaschen are on the table. And in publisher Allyson Mace’s grandmother’s kitchen, the race is on for a piece of the mini mincemeat pies as soon as they’re removed from the oven each holiday season. For more of what makes our holidays great – and how you can add these simple sweets to your holiday baking traditions – visit the Recipes section of SauceMagazine.com.

— Photo by Carmen Troesser

The Scoop: Pretzel Boys to add to local soft pretzel market

Tuesday, November 30th, 2010

112910_pretzelboysPretzel Boys, a soft pretzel chain that was started five years ago in Philadelphia and that now totals 10 stores nationwide, is making its westward expansion. Owner Tim Garvey is setting up shop at 11750 Manchester Road in Des Peres, where he will offer carry-out and wholesale/bulk order delivery of umpteen varieties of soft pretzels, all made on-site.

Garvey told The Scoop that the menu will include the traditional hand-twisted pretzel as well as pretzel-wrapped hot dogs, brats and sausages, various cheese pretzels, and those topped with flavors like cinnamon and sugar. Considering that the founder of Pretzel Boys, who is also a friend of Garvey’s, gave him the OK to switch up the menu a bit, the St. Louis locale will offer a slight variation from the standard Pretzel Boys menu.

Soft pretzels aren’t exactly new to Garvey. He owns four vending corners outside of Busch Stadium where he sells quick snacks – including Gus’ Pretzels – and cold beverages to fans headed to the game. Should we guess which brand of freshly baked pretzels he’ll be peddling on Eighth Street come baseball season next year?

Pretzel Boys will open the first week of January, operating Monday to Saturday, 7 a.m. to 7 p.m. and Sundays, 9 a.m. to 4 p.m.

UPDATE 1.10.11: Pretzel Boys is now open.

The Scoop: What’s smokin’ at Boogaloo

Monday, November 29th, 2010

090710_boogalooWhen The Scoop learned back in early September that Boogaloo was up for sale, we worried it might mean we’d have to say farewell to the Maplewood restaurant. Fortunately, local restaurateur and chef Mike Johnson, who was already a minority partner in the business, recently purchased additional shares in Boogaloo, giving him controlling interest in the restaurant, as reported by St. Louis Magazine’s George Mahe.

Not only will Boogaloo live on under Johnson’s command, but things at 7344 Manchester Road are gonna get smokin’ – literally. Johnson told The Scoop that he bought a smoker from Cape Girardeau maker Ole Hickory Pits – the same kind used by local barbecue giant Pappy’s Smokehouse, he added. Besides smoking 80 slabs of ribs at a time, Johnson plans on using the monster ‘que for turkey, brisket, pulled chicken and pork, salmon and trout. These smoked meat, poultry and fish items will land on the new menu, which will roll out when the New Year rings in, but watch for them as specials throughout this month.

The Scoop: Quincy Street Bistro coming to South City

Monday, November 29th, 2010

112910_quincysThe doors at the historic Jimmie’s Saloon building in South City will soon reopen but, this time, it won’t be just a bar. Kevin Winkler and Mike Enright bought the building at 6931 Gravois Ave., at Quincy Street, and have done a total remodeling job in hopes of making their soon-to-open Quincy Street Bistro a choice dining option in South City.

“It’s been a 100-percent complete rehab,” said Winkler. “We went down to bare brick. As much as you can gut a building, we did it – inside and out.” That includes the second floor, where four apartments have been turned into an open dining area.

Winkler described the menu at Quincy Street Bistro as “a mix of a lot of different foods,” including salads, soups, sandwiches, burgers, pastas, steaks, barbecue fare, and comfort foods like pot roast, chicken and dumplings, fried chicken and meatloaf.

Winkler is no stranger to the restaurant industry. Years ago, he cooked at Jefferson Avenue Boarding House, one of St. Louis’ memorable “Class of ’72” restaurants. Winkler also owned the now defunct Last Chance Saloon, Outfield Bar and Grill on S. Kingshighway Boulevard (now The Royale), and Café Monterey. Later, he moved to Washington, Mo., and opened a slew of other eateries including steak and seafood restaurant Frontier Grill, a banquet facility called Evening Star and Big Johnson’s Doc Haus located on the riverfront.

“Affordable, casual and comfortable, and for the family” are what Winkler and Enright hope will attract lunch and dinner guests to their new establishment in the Princeton Heights neighborhood. “I don’t want to be a ‘bar’ bar,” noted Winkler. Granted, there is a bar in there, and big screen TVs to complete the picture, but they’re hoping Quincy becomes a fun-for-the-whole-family destination. In fact, one of the TVs upstairs will only show kid’s movies so that little Buster can stay entertained after he’s finished with that burger.

Winkler hopes to open the doors after the first of next year. A rooftop patio will open in the spring.

Teetotaler: Carrot smoothie at The Vine

Monday, November 29th, 2010

112910_carrotsmoothieAt The Vine Mediterranean Café and Market on South Grand Boulevard, where falafel, baklava and tabouli are the main draws, it’s nice to find little treasures like fresh-pressed juices on the back page of the menu. And with the resurgence of the juicing craze, these cheap drinks are a tasty little treat.

The Vine offers orange, apple, mango, grape or carrot as single options ($2.49), all squeezed fresh while you wait. But it’s the smoothies – one in particular – that are the real deal here. The carrot smoothie is made from carrot juice pressed from huge juicing carrots, banana, honey and ice. It sounds like it could be packed with protein powders and other potions, but here it’s served simply using the purest of ingredients.

Milk or yogurt that usually make a smoothie a heartier snack is absent here in favor of a more refined beverage that’s more natural and less dense than what you’d find at a coffee shop or smoothie joint. Due to the absence of any dairy, the earthy carrot flavor really pops, its slight bitterness balanced by the sweetness from the banana and honey. Its consistency is a little pulpy from the ground carrot and a bit watery from the melting ice, but the pureness of the whole beta-carotene package is satisfying and entirely healthful. One size fits all for $2.99 a pop.

Drink This Weekend Edition: Tequila dinner season begins at Espinos in Chesterfield

Friday, November 26th, 2010

-1Espinos, the family-owned Mexican bar and grill in Chesterfield Valley, began offering tequila dinners long before imaginative multi-course meals paired with cocktails became popular. Next week marks the start of tequila dinner season at the restaurant, with Cazadores tequila featured in the glass and on the plate.

Owner Roseann Espino has quite the fiesta planned for the Dec. 1 four-course tequila dinner. It begins with a flight of Cazadores tequila – blanco, reposado and añejo – served with spicy shrimp torte with Cazadores crème fraiche. As you enjoy your appetizer, a Cazadores rep will be on-hand to explain flavor profiles and notable distillation tidbits about the company’s line of blue agave–based spirits. Guests will then have a choice of apple butternut squash tequila soup or a roasted pear salad with Cazadores balsamic reduction. Of the entrée options, might we suggest the grilled venison? Mexican bread pudding will make a sweet ending to the meal. Each course will be accompanied by a tequila-based cocktail: a pumpkin margarita, a Fuji apple cocktail, Black Winter margarita and Mexican eggnog.

For just $50 a person, you can sit with your own party and eat – and drink – at your own pace. Seating is limited, though, so call 636.519.0044 to make your reservation.

Looking to get an early start on tequila quaffing? Head to Espinos this weekend for a house margarita. And if you can’t make it out to the tequila dinner Dec. 1, mark your calendar for the first Wednesday of each month. January will feature Dos Lunes; the heartfelt month of February is appropriately reserved for Corazón; and March will see either Patrón or Cabo Wabo as the evening’s estrella.

Tweet Beat: This week’s best tweets from STL foodies

Friday, November 26th, 2010

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

I don’t feel bad eating Tums the day after a chili cookoff. They’re local.

Turkey transported from @localharveststl. Growlers grabbed from @schlafly. Pretty much ready for a full-on St. Louis Thanksgiving.

Most dangerous city aside, I don’t see why St. Louis can’t offer an early morning Croissanwich delivery service.

That’s not what she said: RT: @Ericstl6 …sometimes its the little things that impress me.

Gearing up for the Thanksgiving break…I will have to take a day to give thanks to those who have fermented before me.

Come on out to Six Row, because we won’t subject you to body scans or pat downs when you order your beer.

In other news another local chef takes his own private car to aldi’s to make ends meet. :-)

A gay-friendly burger chain? Great, but shouldn’t that be every restaurant in #STL?

PSA: If you’re drunk, you’re not sly! Yes I saw u stick our awesome glassware down your pants and don’t get mad when I ask u to remove it!

Just calculated what we’ve paid to local farmers and local food/non-food artisans since opening in 2007: $967,563!

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

Stocking Up: The perfect rolls for your holiday table

Wednesday, November 24th, 2010

112410_companionYou probably have a culinary black sheep somewhere in your family. He’s the one who can’t cook worth a lick but, bless his heart, still wants to contribute to Thanksgiving dinner. This year, instead of choking down mushy Jell-O salad or resigning yourself to a pre-fab pumpkin pie, just assign Uncle Harold to bring bread, specifically, pain beaucaire rolls from Companion Bakery.

All you need to do to these little crusty bits of heaven is pop them in the oven for a few minutes while the turkey is resting. That warm, chewy exterior will give way to a light, fluffy interior and everyone at the table will be all smiles. Baked on a stone hearth, the rolls are perfect with just a light slather of butter. If you’re really brave, you could ask Uncle Harold to grate a little orange zest into the butter, which is certain to up the taste factor.

Companion sells these rolls and a number of other wonderful baked goods in its cafés in Ladue and Clayton, as well as at a number of Schnucks and Dierbergs around town. Once these get on the table, all your Thanksgiving troubles will be solved. Well, except for how to keep Aunt Edna out of the bourbon. You’re on your own for that one.

Extra Sauce: Make Miso on Meramec’s warm Japanese mushroom salad

Tuesday, November 23rd, 2010

112310_shroomsaladIn this month’s feature, Warming Trend, we shared how creative chefs around St. Louis are letting produce shine this season through warm salads. Now, you can make one of these hearty dishes at home. What a beautiful way to introduce some exotic new vegetables to your family’s holiday meal. For the recipe to executive chef Eliott Harris’ warm Japanese mushroom salad, click here.

And for even more from our November issue, visit the Extra Sauce section of SauceMagazine.com. Because everything – especially during the holidays – is better with a little extra sauce.

Teetotaler: Water you didn’t know you needed

Monday, November 22nd, 2010

112210_harvestbayNot much beats pulling a coconut off a tree, cracking it open and drinking its contents with a straw. But as the cool wind begins to wipe the trees of their leaves here in the Midwest, there’s an alternative that can hold you over until that trip to Hawaii.

Harvest Bay Coconut Water is a 100% natural beverage that contains essential minerals and electrolytes our body thrives on. So if those are lost, say, through a work out or a rough Friday night, this is the perfect liquid to re-hydrate and replenish those missing elements. The one downside is that it’s an acquired taste; it may take a few tries before it becomes your new go-to drink. It’s cloudy in color, and the odd flavor – a mix of a sweet and briney – can often prevent you from over-indulging. But give it a try, the benefits are worth it.

There is no after-effect here – no high, no jitters or energy boost. It’s simply a natural way to give your body the right balance. It contains no fat and is incredibly high in potassium (a feat mostly seen in bananas and Brussels sprouts), and also touts a low caloric and carbohydrate content with half as much sugar as soda. It’s best served when ice cold and can be consumed at any time of day, as it has no caffeine.

You can find it at The Natural Way in Webster Groves for $2.25 in a single-serve, 11-oz. box.

Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2018, 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