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Aug 23, 2014
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SERVING SAINT LOUIS SINCE 1999
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Archive for January, 2011

The Scoop: Mangia Mobile newest food truck to hit STL streets

Monday, January 31st, 2011

13111_mangiaLittle Sicily is rolling through the streets of St. Louis. Mangia Mobile is the latest food truck to hit the area, and owners Catherine, Thomas and Alex Daake are dishing out house-made Italian-American fusion fare with recipes inspired by their grandmother.

Mangia Mobile is a full-service kitchen-on-wheels, with all food cooked to order. The menu includes street food delights such as soft-ball sized arancini, a caprese panini, fried chicken sandwiches, meatball subs, T-ravs, hand-cut fries and pigs in a blanket. The Daake siblings use local products whenever possible, seen in the likes of bread from Fazios Bakery and coffee from Chauvin Coffee. Payment is cash-only.

Mangia Mobile travels all over the city of St. Louis, but can most frequently be found downtown at 8th street and Walnut Street (by the Bowling Hall of Fame) serving lunch weekdays from 11 a.m. to 1:30 p.m. In addition, Catherine Daake said that the Mangia Mobile will use 8th and Walnut as home base for all home Cardinal games, at least for the first few innings.  Track the truck via Twitter @MangiaMobile or Facebook.

The Scoop: Clayton’s Parties in the Park moving to Meramec Avenue

Monday, January 31st, 2011

13111_partiesintheparkParties in the Park, Clayton’s monthly outdoor after-work party, will be moving to Meramec Avenue this year. The Scoop learned of the change from Brad Beracha, owner of Clayton restaurants Miso on Meramec and Araka, member of the Clayton Chamber of Commerce and board member of Parties in the Park. Beracha said organizers are hoping that moving the event from Shaw Park will “reinvigorate the concept that made it so popular.” Parties in the Park, now in it’s 28th year, has experienced a decline in attendance over the last few years. “People weren’t making it down as much, they wanted to go to the restaurants,” Beracha said.

For the 2011 Parties in the Park, Meramec Avenue will be closed between Forsyth Boulevard and Maryland Avenue. The stage, featuring live bands, DJs and other entertainment, will be placed near Forsyth. In addition, high-top tables and other furniture from nearby restaurants will be brought outside to lend a lounge atmosphere that event organizers expect will appeal to young professionals working in Clayton.

The free events are held on the second Wednesday of the month, beginning in May and running through September. Hours are from 5 to 8 p.m.

Drink This Weekend Edition: A satsuma drink in St. Louis?

Friday, January 28th, 2011

12611_satsumaSt. Louis isn’t exactly the geographic designation for a fruit like satsuma, but when you’ve got a father down South who saves you a bushel or two, it can mean some honey sweet satsuma right here in the Midwest. Thanks to Josh Galliano’s dad in Louisiana, the exec chef at Monarch has a nice stash of fresh satsuma juice and he’s been kind enough to let bartender Nate Selsor get creative with it.

Selsor’s off-the-menu cocktail, Rooster’s Tail, is made from equal parts Espolón Blanco Tequila (Monarch’s house tequila) and satsuma juice, plus the Danish cherry liqueur Cherry Heering, sweet, vanilla-flavored Spanish liqueur Licor 43 and a dash of Angostura bitters. Satsumas are sweeter than oranges and, with the addition of the cherry liqueur and Licor 43, Rooster’s Tail leans toward the sweeter side. However, the bitters do a nice job of rounding out this smooth, fruitful drink, named for the rooster featured on the Espolón bottle. And those who love a bit of bar pyrotechnics will enjoy this drink as it is garnished with a flamed orange twist.

If you are still thirsty upon finishing a Rooster’s Tail, check out one of the elixirs on Monarch’s new drink menu, which debuted just a few weeks ago. With a couple of original recipes from Selsor (the gin-based Twoamaro and the Waxing Margarita) along with renditions of classics like the Bermuda Rum Swizzle or the Corpse Reviver No. 3, whatever your liquor of choice, you’ll find it shaken or stirred in one of these craft cocktails.

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

Friday, January 28th, 2011

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

KellyLChilds
I demonstrated TRUE marital commitment today. I ate 3 of the ribs at @PappysSmokehouse and gave the 4 meatier ones to my husband. #truelove

peggytaylor
My son calls @Schlafly Coffee Stout, “Dadda’s juice”.

fischooler
Coming home to find fresh raw milk and cage free eggs delivered to your doorstep is a delicious luxury- but 80 years ago, commonplace

abbyroad
“The bacon alone is going to kill you” – http://tinyurl.com/4s6355t – no, the syrup, pancakes, and danish will kill you!

cookingkid
It’s a nutty bar kind of morning.

chefmfortner
Someone just text me with “I invented a new food!! Cheese-less grilled cheese” Congratulations you just made toast!!

ShootToCook
@amveats Even the best men can fall to pieces in the presence of a good burger.

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

The Scoop: Jack Mac to leave Sage to open own restaurant

Friday, January 28th, 2011

12711_jackmacGet ready for Jack Mac’s cuisine. In an exclusive interview with Sauce, Jack W. MacMurray III, executive chef, GM and partner of Sage Urban American Grill, stated that he is leaving the Soulard restaurant to open his own restaurant and to focus on his food company, Jack Mac’s Distinctive Taste. MacMurray’s final day at Sage will be Feb. 2.

MacMurray stated that his new restaurant – the name is TBD, but expect it to include some form of his nickname, Jack Mac – will focus on seasonal comfort food made from scratch using local, organic ingredients. “That’s how I’ve always been cooking,” stated MacMurray, who reaches the 20-year mark in his culinary career this year and earned the Master Chef title at last year’s Taste of St. Louis festival.

While the chef has not decided on the exact location for the restaurant, he is looking for a space in move-in condition and is considering options closer to his Chesterfield residence. MacMurray hopes to begin serving “Jack Mac’s cuisine” in as early as three months, because “the recipes are proven and the artwork [for the business] is done.”

MacMurray launched his food company, Jack Mack’s Distinctive Taste, last year with a line of spice rubs. He plans to expand the product line with other “comfort accompaniments” like salad dressings, barbecue sauces, pickles, relishes, hot sauce, even honey from his own hive. In addition, he hopes to add sausages – salciccia, chorizo, andouille and breakfast sausages, for starters – to the offering.

MacMurray has always hoped to open his own restaurant and to operate a full-scale food company at some point in his career, but the move from Sage comes a bit earlier than he had expected. “The principal owner [of Sage] wants to go in a different direction. It’s time for me to do my own thing,” he said. Assuming the reins in the kitchen at Sage will be MacMurray’s current sous chef; the two have worked together for the last eight years.

Three Reasons to sing for your supper at Pam’s Chicago-Style Dogs

Thursday, January 27th, 2011

12611_pamsKaraoke – it’s a word than can conjure dreams of extremely short-term stardom, as well as nightmares of mortification every bit as horrid as being locked into wooden stocks at the center of town for a public shaming. If karaoke is an option for you and your gang, consider these three reasons to take to the stage at Pam’s Chicago Style Dogs & More.

1. Whoever heard of karaoke at a hot dog stand? The sheer oddness of the setting makes for some surreal moments at Pam’s. This is not a bar or club. It’s not dim, it’s not smoky, and the modest food (more on that in a moment) and well-lit interior have a way of bleaching the performers in the absolute sobriety of the moment. Karaoke was never so naked, and yet, there’s a familiar vibe from the audience. People are cheering one another on – while eating authentic Chicago-style hot dogs in steamed poppy-seed buns. The karaoke happens from 6 to 8 p.m. on Wednesdays (but runs later than that if the line for the karaoke machine gets long, Pam’s co-owner Dan Revell told us). Customers, who get free karaoke with any purchase, sing from a lighted stage at the very front of the eatery by the window. In fact, people walking past along Delmar Boulevard can see them shaking their booty and emoting from the sidewalk, and have been know to enter Pam’s just to see if they sound as good as they look. Kid Rock, Metallica, Taylor Swift and Lady Gaga have been popular choices recently, Revell reported.

2. The lack of a liquor license and the early hour mean that this is one of few places where families can enjoy karaoke together. Kids of all ages can and do take the mic. Some are cheered on by stage parents who seem ready for Toddlers and Tiaras, and some are shy, preferring to hide behind mommy’s legs, but most are somewhere in the middle. Families adore the opportunity for some karaoke fun, Revell said, giving mom, dad and the kids all a turn to embarrass themselves. “No one else offers this kind of thing for kids who want to be the next American Idol,” said Revell.

3. The cuisine at Pam’s offers intrigue for those who’ve never been to one of the corner hot dog joints in the Windy City, along with those who have and miss that high-calorie fare served at a rapid clip from behind a counter. The menu features authentic Chicago dogs nestled in their “salad” of condiments, including that preternaturally green relish and those curiously mild “sport peppers.” Pam’s has the 22-inch Archinator monster dog, the Reuben Dog, the deep-fried Mexican Pamirito and the ominous-sounding Slinger Dog. You’ll also find such Chicago faves as the Italian beef sandwich, the Polish sausage, the gyro and an authentic Philly Cheese Steak made with Cheez Whiz. As for desserts, you may want to go ahead and sign that living will before you order. We’re talkin’ about deep-fried, festival-style choices including a deep-fried Twinkie, deep-fried Ding Dong, deep-fried Snickers bar, deep-fried Oreos and deep-fried cookie-dough balls. That’s no joke, son.

If the spirit moves you, head to Pam’s on Wednesday night for dinner and a show. Both are … strangely satisfying.

The Scoop: Horseshoe House to bring famous Springfield sandwich to Delmar Loop

Wednesday, January 26th, 2011

12611_horseshoeIf you are among the St. Louisans who trek to Springfield, Ill., for a horseshoe sandwich, you’ll be happy to hear that soon you can enjoy this specialty calorie-buster much closer to home. Horseshoe House, known as H2 for short, will open the first week of February at 6100 Delmar Blvd., in the space formerly occupied by Modai Sushi Lounge.

The open-faced sandwich starts with a thick slice of Texas toast. Next comes meat such as a hamburger patty, followed by a pile of french fries and a smothering of white or yellow cheese. Horseshoe House will offer a variety of horseshoe sandwiches – hamburger, turkey, a veggie burger, buffalo chicken, Philly steak and gyro as well as the original horseshoe, served at, among other Springfield establishments, the famed Maid-Rite Sandwich Shop in Springfield. Highlights of the home-style food include house-made root beer as well as loose meat sandwiches, which co-owner Helen Quaisi described as “a sloppy Joe without the sauce.”

Look for Horseshoe House to serve lunch and dinner seven days a week, with a late-night bar operating Wednesday through Saturday. In addition, a hookah lounge, called the H2 Hookah House, will open in the basement of the restaurant. Look for a Facebook page soon.

Stocking Up: Letting vanilla shine

Wednesday, January 26th, 2011

12611_vanillaHernando Cortés does not enjoy the highest popularity rating among historical figures, something you’ve got to expect when your New World expeditions contributed to the downfall of an entire Meso-American culture. Speaking strictly in culinary terms, though, he rates much higher. In fact, he’s the guy generally credited with introducing vanilla to Europe during the 16th century.

Our St. Louis connection to seeds of the flavorful Mexican orchid did not occur until much later – the early 20th century to be precise – when Angus Lochhead settled in the Gateway City and began producing a high quality vanilla extract. Three generations later, his family still operates the Lochhead Manufacturing Company and puts out high quality extracts, chiefly a pure organic vanilla variety.

Currently located in Fenton, Mo., the Lochhead family still uses a cold extraction process developed by their great grandfather in the manufacturing process, which accentuates the more than 300 flavors of the vanilla bean. The process takes a bit longer than conventional methods, but the Lochheads believe it produces a superior product.

Lochhead extracts can be used in any baking recipe, but why not let their complex flavors be the star? Sweet treats that focus on vanilla beg for a high quality extract. Let the flavor shine in a custard or bread pudding. More adventurous cooks will agree that the sweet flavor of many shellfish (think lobster in particular) marry nicely with a vanilla note. And if all else fails, choose another one of Cortes’ imports and whip up a warm batch of chocolate chip cookies. Find Lochhead extracts at Straub’s in Clayton.

Sanctuaria launches monthly social Cocktails by Candlelight

Wednesday, January 26th, 2011

12611_cbycRevelers who rang in the new year at Sanctuaria will remember how “The Great Blackout, ” which caused power loss throughout much of the area, resulted in a most memorable evening at the restaurant on Manchester in The Grove. No electricity? No worries. Chef Wil Pelly cooked by bunson burner and on a grill outside. The staff grabbed candles and, recalled Sanctuaria bartender Joel Clark, “The place looked fabulous.” So, fabulous, in fact, that they are making no-electricity night a monthly occurrence.

Cocktails by Candlelight will be an evening of all-inclusive food and cocktails. The event will be held the last Monday of every month, running from 7 p.m. until midnight, with Feb. 28 slated for the debut. Cocktails by Candlelight will only be open to members of the recently created Sanctuaria Cocktail Club and to St. Louis chapter members of the U.S. Bartenders’ Guild. (Members of either are entitled to bring one guest.) For the February festivities, Cuban beef stew and snacks will be in the offering, and among drinks, patrons will find a punch and a selection of five cocktails to choose from.

The cost for the evening is $30 for Cocktail Club members, $35 for USBG members and for guests of members. Reservations are required. Ten percent of the proceeds will benefit nonprofit coffeehouse Urban Studio Café to support their community service efforts in north St. Louis City.

Extra Sauce: Gingerbread and pumpkin spice liqueurs add wintertime flavors to craft cocktails

Wednesday, January 26th, 2011

12611_grownontreeIn this month’s Elixir column A Cordial Encounter, we revealed how bartenders around town are using fruit- and nut-based cordials to add winter flavors to creative and tasty cocktails. But pear and pistachio aren’t the only seasonal liqueurs perking up cold-weather cocktails. Stephanie Kromat, a district manager for spirits and wine supplier Pernod Ricard, loves Hiram Walker Gingerbread and Pumpkin Spice liqueurs. Kromat used both products, which are only available from September through January, during cocktail classes she recently taught at Dierbergs School of Cooking. For ways to make these crafty liqueurs part of your cool-weather sipping, visit the Extra Sauce section of SauceMagazine.com.

— Photo by Laura Miller

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