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Mar 23, 2017
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SERVING SAINT LOUIS SINCE 1999
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Archive for May, 2013

Drink This Weekend Edition: Beer hop all weekend long

Friday, May 31st, 2013

In theory, every weekend can be a beer-lover’s weekend, but with two beer-centric events taking place this Saturday and Sunday, it’ll be a bonanza for those who love a cold, frosty one.

Saturday marks the date for IndiHop, an annual event at which two eclectic neighborhoods – Cherokee Street and The Grove – celebrate independent breweries. You can sample more than 50 locally-brewed beers (and 3 locally-made sodas) being poured at participating businesses. As you hop from venue to venue you’ll enjoy entertainment by live musicians, artists and street performers. Tickets include an IndiHop glass beer mug, print booklet and shuttle transportation between the two neighborhoods. The event runs from noon to 5 p.m., although shuttles will operate from 11 a.m. to 7:30 p.m. Tickets cost $20. Go here to purchase them online today. If you wait until tomorrow, you’ll have to buy tickets in person at the Urban Breath Yoga location in The Grove at 4237 Manchester Ave., or at 2720 Cherokee Performing Arts Center, located at 2720 Cherokee St.

On Sunday from 1 to 4 p.m., beer will flow and barbecue will abound at the Randall’s Wine & Spirits North County location at 11000 Old Halls Ferry Road. Beer and BBQ St. Louis Style will feature beer from more than 30 breweries, including special release beers by Clown Shoes Beer, Founders Brewing Co., and Goose Island Beer Co. Folks from North County ‘cue joint Red The BBQ Man will be filling hungry bellies with barbecued chicken, ribs and side dishes. In addition, they’ll be raffling items like rare beers, a mini-fridge, coolers, a grille, neon signs and more, with proceeds to benefit Florissant-based children’s charity Jamestown New Horizons. Tickets are $20 for beer and ‘cue; $10 for beer only. Reservations are required and can be made by calling Randall’s at 314.741.5100.

 

The Month in Review: May 2013

Friday, May 31st, 2013

April showers are supposed to bring May flowers. But this is St. Louis, and when May arrived, we got, well, more showers. During the rainy days we kept ourselves happy in the kitchen cooking up a storm and when the weather cleared, we grabbed a seat at some new as well as time-tested restaurants around town. As we get ready to reveal our latest issue, we take a look back at some of our favorite stories, recipes, dishes and drinks from May.  

Hendricks BBQ showed us how to celebrate Derby DayBBC Asian Bar and Cafe proved that great salads really do exist; Michael Pollan gave us a memorable afternoon when he shared his lately acquired cooking knowledge with a packed house at Moulin event space; writer Kellie Hynes showed us how to take home-made condiments to the next level; One Ingredient, Many Ways columnist Dee Ryan tamed the stalk of May: rhubarb; we tricked out some gingerbread cookies, then took off the apron to go eat at five brand-new restaurantsMarcus Samuelsson booked a dinner date with St. Louis (there is still time to grab one of the few remaining tickets); Green Bean Delivery gave us 10 reasons to sign up for the delivery of fresh food to our doorstep; we slathered lemon curd on pretty much everything; Nigella Lawson taught us how to make ice cream without an ice cream maker; with the help of a few pizza gurus, we figured out how to make the ultimate margherita pizza; we filled up on food during a tour of Edwardsville; we shared a tale of two talented pastry chefs; we obsessed over a crispy, wonder snack; New and Notable reviewer Michael Renner told us everything about the new Nichegyros went meatless; and we found one helluva challah.

 

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

Friday, May 31st, 2013

Are you following us on Twitter? Come on, get Saucy @saucemag

Thuy Nguyen
@knashan @GerardFCraft @thelibertinestl Pigtails from @cookingkid = my new #crack !

Chris DiMercurio
Olive Garden thinks they can make risotto now?! Wonder if @bmox will join my black ops chef assassination squad?

john perkins
there might be poutine at the agrarian, just sayin…@threefourteen @garrick_s @amveats

Qui Tran
Another great soft shell crab in the Louie @farmhausstl! Amaze buckets! pic.twitter.com/s19jTVTI1l

kate
I’m not sure heated shrimp should be an allowable office lunch.

Larissa Riley
Taco dip, BLT dip, feta dip. #madethismorning http://instagram.com/p/ZveITZh3uI/ 

Ned Dirlik
Dinner @sidneystcafe then 3D Imax Trek. Can’t wait for the awesome visuals, eye-popping action, intrigue… & hopefully the movie’s good too

ironstef
Sudden strong craving for chil mac. You crazy, Friday.

chzmongerswife
@cookingkid @EpillzTirone My husband said it was the best macaroni and cheese he’s ever had. Ever. And he knows cheese.

Mwanzi
my little one decided she would design her first table this afternoon #prouddad http://pic.twitter.com/Ae1efk5EYt

sippinstl
@AmuseDouche11 @QuincyStBistro nothing wrong with beets, just not what most people start a list of manly foods with.

AlphaBrewingCo
Our newest beer on draught today is our collaboration ale with @guerrillastreet. Kalamansi Shandy. http://pic.twitter.com/EdUFEMZ6GC

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

This week, Meera Nagarajan is obsessed with …

Thursday, May 30th, 2013

{I’m a recovering soda fiend. (Diet Coke is my drug of choice.) In an effort to curb my cravings, I mix iced black tea with seltzer water. Bubbly, caffeinated and refreshing.}

 

{I am still enamored with this One in 8 Million series from The New York Times. My favorite is The Mozzarella Maker. This is journalism-meets-art-meets-entertainment – also known as magic.}

 

{My husband’s late grandma, Bernice, was famous for her fried chicken, but she also made legendary desserts. This is my valiant attempt at replicating her barely-banana pudding.}


 

Just Five: Pecan-Crusted Chicken Stuffed with Bleu Cheese and Bacon

Wednesday, May 29th, 2013

This recipe is a homage to my inner 1996 cook. Nut crusting, compound butters, chives, bacon! It takes me back to when garlic mashed potatoes were found only in high-end restaurants, when Caesar salads and iceberg wedge salads were the only vegetables on the menu. Sometimes I need to relive those final days of hedonism, before everything was locally sourced, small batch, organic and so darn healthy.

A chicken breast stuffed with bacon and bleu cheese compound butter is in no way good for you. But it is wickedly delicious. So crank up The Cranberries, Red Hot Chili Peppers or Smashing Pumpkins (even the music was food-centric) and serve this with a lightly dressed arugula salad.

Just Five: Pecan-Crusted Chicken Stuffed with Bleu Cheese and Bacon
Serves 2

3 slices bacon
1 stick unsalted butter
3 oz. bleu cheese
3 Tbsp. fresh chives, chopped
1 tsp. freshly ground black pepper
2 bone-in, skin-on chicken breasts
½ cup raw pecans

• Cook the bacon until crisp. Drain on paper towels.
• Mix butter, bleu cheese, crumbled bacon, chives and pepper in a small bowl.
• Place the pecans in a dry skillet over medium heat and toast 3 to 4 minutes. Remove from the skillet to cool.
• Preheat the oven to 425 degrees.
• Carefully loosen the skin from the chicken breasts with your fingers. Stuff about 2 tablespoons of the butter mixture under the skin of each breast and press the skin to evenly distribute the butter. Place the breasts on a foil-lined baking sheet. Spread 1 tablespoon of the compound butter on the top of each chicken breast.
• Grind the pecans in a food processor (or smash into a coarse powder with a rolling pin). Sprinkle half of the ground pecans over each breast.
• Bake 35 to 40 minutes. Let rest 10 minutes before serving.

Leftover compound butter can be mixed into mashed potatoes or served with biscuits.

 

By the Book: Max and Eli Sussman’s Gingersnap Ice-Cream Sandwiches

Tuesday, May 28th, 2013

With this week’s column, we wrap up a month of looking at cookbooks that inspire us to gather around for great food and drink. With spring officially here, entertaining season is upon us, and in this month’s book, This Is a Cookbook, brothers Max and Eli Sussman provide great menus for whatever party you have in mind: from a Father’s Day brunch to a backyard barbecue to a night in with your significant other watching Homeland and cuddling with the dog (wait, that’s me).

While most people have one dish they make every time they’re asked to “just bring something” – the thing they can whip up with their eyes closed and one hand tied behind their backs – I tend to veer toward the unexpected (sometimes to my own detriment, I admit). It depends what’s in season, where I’ll be and who will be there. The one thing that’s never served me wrong, however, is gingersnap ice-cream sandwiches. I got the idea from Sauce restaurant reviewer Michael Renner, whose affinity for these triple gingersnaps I wholeheartedly share. I’ve made these tiny little treats for barbecues, Super Bowl parties and dinner parties, and they’re always a hit.

So as I flipped through This is a Cookbook and saw the recipe for giant gingersnap ice-cream sandwiches, I knew it was time to make my go-to dessert from scratch. The recipe is easy enough – a simple mixture of melted butter, sugar, eggs, flour, deep-dark molasses and a few warming spices. The cookies came together in less than 10 minutes and baked up beautifully: crisp on the outside with a nice crackling of sugar and nice and chewy in the center.

There are just a few things to keep in mind before you bake these up for your next get-together, however. First, the recipe makes nearly double the yield that it states. Instead of 12 cookies, I ended up with 20 – and that was after said significant other couldn’t get his fingers out of the bowl, so there could have been even more. Second, the peach ice cream was tasty, but I think a good ol’ high-quality vanilla bean would have been a better match for the warm cinnamon, ginger and cloves in the cookies. Finally, the Sussmans tell us to serve these immediately, but I found that placing them in the freezer for 30 to 45 minutes yielded a much easier-to-eat dessert. This tweak to the recipe actually makes them the perfect make-ahead dessert for entertaining. So what are you waiting for? Get those invites out. It’s time for a party.

Gingersnap Ice-Cream Sandwiches

4 to 6 Servings

Courtesy of Max and Eli Sussman

2 cups (1 lb./500 g.) sugar, plus more for rolling the cookies
¾ cup (6 oz./185 g.) salted butter, melted
2 large eggs
½ cup (5½ oz./170 g.) unsulphured molasses
½ tsp. baking soda
3 tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. ground cloves
3½ cups (17½ oz./545 g.) all-purpose flour
1 pint (14 oz./440 g.) best-quality peach or other flavor ice cream, slightly softened

• Preheat the oven to 375 degrees.
• In a large bowl, combine the 2 cups (1 lb./500 g.) sugar and melted combined and smooth. Add the eggs and molasses and stir to mix well. Add the baking soda, ginger, cinnamon and cloves and mix well. Add 2 cups (10 oz./315 g.) of the flour and stir thoroughly until no flour can be seen in the mixture. Add the remaining 1½ cups (7½ oz./230 g.) flour and stir until incorporated.
• Pour sugar onto a plate. Form the dough into 12 balls about 2 inches (5 cm) in diameter. Roll each ball in the sugar to coat thoroughly, then place on a baking sheet. Bake until they just begin to crack on top, about 12 minutes. Remove from the oven and let cool for 2 minutes. Using a wide spatula, transfer to a wire rack to cool completely.
• To assemble the ice-cream sandwiches, place 6 of the cookies, top sides down, on a work surface. Spoon about 1/3 cup (2½ oz./75 g.) ice cream onto each, then top each with another cookie, top side up. Press gently to seal and to push the ice cream to the edges of the cookies. Serve right away.

What’s your go-to dessert for a party? Tell us in the comments section below for a chance to win a copy of This Is a Cookbook. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Mark, whose comment on last week’s By the Book has won him a copy of Nigellissima. Mark, keep an eye out for an email from the Sauce crew.

The Scoop: Baked & Loaded coming soon to a curbside near you

Tuesday, May 28th, 2013

As the food truck season switches into high gear, a new food truck is getting ready to join the mobile cuisine scene. Baked & Loaded will specialize in baked potato wraps.

The food truck is a venture by chef Lori Megdall, who holds degrees in hospitality management and dietetics and has worked in the food industry for more than 30 years. Her baked potato wraps are made with shredded potatoes and her own seasoning blend. “My inspiration came from latkes, and wanting to make a healthier version,” explained Megdall. “I bake the wraps until they are crisp-tender, then load them up with combinations of slow-roasted prime meats, hormone-free chicken, fresh seafood, veggies and herbs, cheeses, spreads and sauces.” Megdall stated that she plans to source as much locally grown and organic ingredients as possible.

The inaugural Baked & Loaded menu will feature five different baked potato wraps: Devonshire (featuring slow-roasted shredded chicken breast with Provel and Swiss cheeses); Red Hot Bird (spicy, slow-roasted chicken breast); Primal (herbed beef and white cheddar); 66 (honey-baked ham with cheese, pickles and tomato); and VeeGee (a vegetarian option that holds roasted mushrooms, artichoke hearts, bell peppers, rosemary, shallots, Provel and a spread of sun-dried tomatoes and olives).

Look for the Baked & Loaded truck – it is a refurbished mini school bus outfitted with a surf theme – to begin roaming the streets of St. Louis in about two weeks. To keep track of its whereabouts, follow Baked & Loaded on Twitter @bakedloaded.

Sauce Celebrity Chef Series presents an evening with Marcus Samuelsson

Tuesday, May 28th, 2013



Join Sauce Magazine, in partnership with Left Bank Books, for the latest Sauce Celebrity Chef Series event with chef Marcus Samuelsson! Samuelsson is the award-winning chef-owner of Red Rooster Harlem as well as several other restaurants in New York and Stockholm, Sweden. During his impressive career, he has written four cookbooks, received the James Beard Foundation’s coveted Rising Star Chef Award and won Bravo’s Top Chef Masters. Chef Samuelsson will chat with the audience over dinner as he discusses and signs his new memoir, Yes, Chef.

Tickets, available here, are $80 and include a 3-course dinner with wine and beer along with a signed copy of Samuelsson’s memoir, Yes, Chef.

What: Dinner, conversation, reading and book signing with chef Marcus Samuelsson

When: Monday, June 3 – 6 to 10 p.m.

Where: Monarch Private Event Space, 7401 Manchester Road, St. Louis, 314.769.9595

Seating is limited. This event will sell out!

Drink This Weekend Edition: Drink beer, eat pig and make someone else’s trash your treasure at Schlafly Pork Shop

Friday, May 24th, 2013

Attention shoppers! Whether your Memorial Day weekend plans include attending a wedding, going to your cousin’s graduation party or bravely diving into an ice-cold pool or lake, if you enjoy a good garage sale, you need to make Pork Shop part of your unofficial start to summer.

On Saturday, May 25, from 9 a.m. to 5 p.m., Schlafly is hosting Pork Shop – essentially a pig roast combined with a public yard sale. At this one-of-a-kind, bargain-shopper bonanza, you can rummage through stuff being sold by more than 50 vendors in the parking lot of the Schlafly Tap Room at 2100 Locust St., all while eating, drinking and listening to live music. The morning crowd of Pork Shop shoppers can fill up on coffee and beignets made by the Tap Room kitchen crew. For lunch, the brewery will roast six whole Missouri hogs and serve Schlafly brews on draft to help wash down the tasty ‘cue. 

Admission to the event is free, although you do have to pay for all those new-to-you treasures, as well as for food and drinks. For more information, visit schlafly.com/porkshop.

The Scoop: Robust to open location No. 3 in Edwardsville

Friday, May 24th, 2013

{Robust owners Stanley Browne and his wife Arlene}

Robust is on a pace for rapid growth. The wine bar announced that it is expanding yet again, this time with a location in Edwardsville, Ill. In 2008, Robust opened its flagship wine bar, shop and cafe in Webster Groves. This past winter, it opened a second location downtown at 635 Washington Ave. The newest Robust will make its home at 126 N. Main St., in the space currently occupied by Erato on Main.

“With the growth and stability of our brand and offerings we are excited to take this next step towards the future of Robust,” said owner Stanley Browne. “We have spent the last few years priming ourselves for continued expansion and Edwardsville is exactly the kind of community in which we feel our concept will flourish.”

Robust joins a growing list of other St. Louis-owned restaurants that have recently expanded into Edwardsville, including Mike Shannon’s Grill and Sugo’s Spaghetteria. When asked what attracted him to Edwardsville, Browne explained that its small-community feel mirrored that in Webster Groves. As for choosing the Erato on Main space, “It’s an existing restaurant and wine bar. It seemed like a natural fit for us,” he responded. “It’s 3,100 square feet – about the size of the Webster Groves location.

Browne stated that the Edwardsville location would offer some items on its small plates menu that were distinct from those at its other two locations but that, “We’re trying to keep the core menu the same.” While Joseph L. Hemp will continue as executive chef for all three Robust locations and for Robust Catering, Brendan Hickham will manage day-to-day operations in Edwardsville. Hickham, who currently works at the downtown Robust location, will be both general manager at the new location and will oversee kitchen operations there. Hickham’s prior back-of-the-house experience includes working as chef de cuisine at Salt, and more recently as executive chef at Demun Oyster Bar.

Also joining the Robust culinary team is Margaret Kelly. Kelly has worked at Cardwell’s in Clayton and at Cardwell’s at The Plaza. She was also a partner with the now defunct restaurant Terrene. Most recently, she was part of the product and menu development team for St. Louis-based chocolatier Bissinger’s. Kelly is also a co-host of syndicated TV show Twice Baked and co-hosted radio broadcast Food Talk with her twin sister Bridget Kelly. Chef Kelly will hold a leadership position in the kitchens at both the Webster Groves and downtown Robust locations.

Robust will assume control of the space in Edwardsville on June 1. Browne expects renovations to the dining area and the kitchen to take 30 to 45 days. Look for doors to open in mid-July.

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