Hello Stranger | Login | Create Account
Feb 23, 2018
Intelligent Content For The Food Fascinated
Email | Text-size: A | A | A

Archive for June, 2013

This Month in Review: June 2013

Saturday, June 29th, 2013

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 June. 



The Libertine opened; chefs started barrel aging everything; Thomas Keller schooled us on Bouchongrill-to-glass drinking kicked up cocktails; we chatted with James Smallwood of 33 Wine Bar; honey plus beer yielded delicious resultsMonte Cristos went veg; Little Country Gentleman switched things up; we swapped chocolate for key lime pie with no regrets; we got a peek into the secret world of competitive barbecue; we scored a coveted recipe; we figured out tasty ways to use leftover beer; octopus became the stud of summer; we professed our love for this cool, sweet treat; we cooked up an umami bomb; we made Frozen Lemon “Meringue” Parfaits with only five ingredients; we found the easiest way to pickle; new spots opened up on Cherokee Street; we made this award-worthy strawberry sipper; berry desserts happened … a lot;  and seitan tacos took over Meatless Monday.

Watch This: Panorama at Saint Louis Art Museum

Saturday, June 29th, 2013

The new East Wing at Saint Louis Art Museum opens this weekend, and its new restaurant, Panorama, opens its doors July 1. Publisher Allyson Mace talks with Chef Edward Farrow about his latest project. Click here for more.

Drink This Weekend Edition: Drink The Dirty Persian at Cafe Natasha now, and for another 30 years

Friday, June 28th, 2013


When Natasha Bahrami tapped my shoulder recently to tell me I just had to try The Dirty Persian at her Cafe Natasha’s, I arrived at the restaurant’s doorstep at 3200 S. Grand Blvd., in record time. The draw? First, hearing the martini contained a spicy, 8-year-old brine her father had made for pickling Persian vegetables. Second, when I asked Bahrami which base spirit the restaurant used as the default for this classic cocktail, she replied, “I am a gin girl all the way, and The Dirty Persian is definitely better as a gin martini.” Sweet music to this gin aficionado’s ears.

The Dirty Persian is one of the most fabulous martinis that I’ve had the pleasure of drinking in quite some time. You’d think this cocktail would kill you from being too strong on a hot summer day. Not so. It’s nice and wet from a fair amount of Dolin dry vermouth. It’s super-cold – shaken so hard that condensation on the glass sticks around for a long, long time. But it’s the pickle brine that gives it such unique flavor. And if you get hungry, try it with the kookoo platter; the martini will accentuate the freshness of the herbs in this Persian quiche in ways you didn’t think possible.

Since the aged brine is such a precious treasure, Natasha’s only offers The Dirty Persian on its summer cocktail list. Order it this weekend before the restaurant closes July 1 to July 9 to prepare for its 30th anniversary party, slated for Aug. 15. (You have a chance  to win an invite to the party by liking its Facebook page.) When Cafe Natasha’s reopens, you’ll see a long-time, family-owned favorite with a whole new look. The front dining area will be transformed into a casual bar area, and the back dining room into a formal dining room. A new bar, lighter and brighter colors on the walls, carpeting replaced by a tile floor and new lighting are all part of the plan for achieving what Bahrami described as “a modern feel with Persian accents.” We’ll drink to that.

Tweet Beat

Friday, June 28th, 2013

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

Thought i needed a cocktail last night. Tonight i need a bottle. Of anything.

Mark shared this Italian saying..”Get married you’ll be happy for a day. Kill a pig you’ll be happy for a year.” Some pig reverence.

Came in from yard work to find @rgwahby preparing simple syrup w/peppermint – Mojito!

 We are in the shop getting down on funky jams in the AM. All the groovin got me hungry for a Famous Chili Cheese Dog pic.twitter.com/EZm5etTu8O

And now, Fernet.

Today, I am once again confessing my love for Gordon Ramsey. #Hunk

@theroyale about to drink a toast to equality. What a great news day today.

I’d like to invite @barackobama to visit STL for our 250th Birthday & plant a tree w/ our great Brewers & Jesuits pic.twitter.com/Zupg9ZC8u1

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



The Scoop: Princivalli’s Cafe opens second Alton location

Friday, June 28th, 2013


Princivalli’s Cafe opened its second location yesterday, June 27, in the Riverbender.com Community Center, a teen center in downtown Alton, Ill. “In the last few years we have just expanded so much with our clientele,” said co-owner David Princivalli. “For the downtown public, we decided it would be a good thing to do.”

The new location at 200 W. Third St., in Alton is less than one mile from the original Princivalli’s at 603 E. Third St., which Princivalli and his brother opened in 2000. The teen center also houses a movie theater, video games and other activities that attract local families and teenagers. Princivalli said the new restaurant will remain open until 10 p.m. Thursdays and Fridays to accommodate the evening crowd. The menu of traditional Italian dishes, pizza and sandwiches remains largely the same, but Princivalli plans to rotate new specials between the two locations and to include more vegetarian options. “The one difference at this cafe,” remarked Princivalli, “is that every table has Internet access and a TV at every table. The kids enjoy it, and we’re going to step into the future.”



By Popular Demand: Taste’s Mussels

Friday, June 28th, 2013


“My friends and I absolutely loved the mussels that used to be on the menu at Taste. The spicy broth was to die for, and we would always ask for extra bread to sop it up. We were extremely sad to see it off the menu, and I have looked at many recipes to try to copy it! We would love to see the recipe in your magazine.” — Anjali Nigam

We asked, and Taste answered. Click here for the recipe.

-Photo by Greg Rannells

Smoke and Beers

Thursday, June 27th, 2013


At 12:35 p.m., Matt Riordan lifts the lid off the grill to reveal what appear to be 18 chicken breasts. I move in for a closer look but, mainly, to feel the heat. For although it’s mid-April and the sun is directly overhead, the crisp air reminds me that winter has not yet loosened her fingers around spring. Peeling back the foil from an aluminum pan, Riordan sets his Miller down, wrapped in a black koozie emblazoned with the words “Missouri Shark Fisherman’s Club.” With a basting brush, he lovingly paints each piece of Frankenstein Chicken with an extra coat of secret sauce.

Click here to read more about the world behind competitive barbecue.

-Photo by Carmen Troesser

This week, Meera Nagarajan is obsessed with…

Thursday, June 27th, 2013

{The Brussels sprouts salad at Nico is a wonderful mix of bold flavors: Shaved raw sprouts, pancetta lardons, Cabrales bleu cheese and a brassy vinaigrette made with Spanish Muscatel vinegar.}

{The Best Scrambled Eggs recipe courtesy of Mark Bittman is anything but fast, but it is incredibly satisfying. It takes 40 minutes to make these eggs, which are cooked over heat so low that it looks like nothing is happening for the first 10 minutes. However, after a lot of stirring and a lot of patience, it transforms into a gleaming, golden, soft scramble best enjoyed with a spoon.}


{The Deep Dish Apple Pie at The Smokehouse Market is the best apple pie I’ve ever had. End of story.}



Vegetize It: Monte Cristo sandwiches

Thursday, June 27th, 2013


My first encounter with a Monte Cristo sandwich wasn’t that long ago. I was visiting my best girls in Los Angeles, and we had decided to do something we’d never done in the six years we lived out there: go to Disneyland. By midday, we’d spun in the teacups, screamed in the Tower of Terror and had our picture taken in front of Sleeping Beauty’s castle. Famished, we turned in to the first restaurant we spotted: Cafe Orleans.

Click here to read how Beth Styles turned a Monte Cristo vegetarian in our June issue.

-Photo by Carmen Troesser 

Just Five: Trout with Apple-Fennel Slaw

Wednesday, June 26th, 2013


Recently at the farmers market, a woman was selling trout so fresh, it was swimming in the lake just 24 hours before. There are few things more gorgeous than trout, with its silvery rainbow skin. I didn’t want to hide the fresh flavor of the fish, but I wanted to give it some sweetness and thought a slaw would be a great accompaniment.

I had a trout dish at Franco a few years ago that I have always wanted to try and recreate. I was entranced with how the taste and the texture of the goat cheese worked with the caramelized apple and the fish. Even if I couldn’t make the same thing with only five ingredients, I could pay homage to it. I played with lemon juice, white wine and cider vinegar as acids to brighten up the warm slaw, but the cider vinegar boosted the apple flavors in the dish the most (Apple brandy also would be an excellent addition.). Broiling the goat cheese at the end is not necessary, but it gives the dish one more lovely texture.

Trout with Apple-Fennel Slaw
Inspired by Franco
2 Servings

1 Tbsp. olive oil
1 cup fennel, thinly sliced crosswise, fronds set aside
1 apple (Gala or Granny Smith), cored and thinly sliced
2 Tbsp. cider vinegar
2 boneless trout fillets, skin on
¼ cup crumbled goat cheese
Freshly ground black pepper to taste

•  Heat the olive oil in a medium skillet over medium heat. Saute the fennel for 6 to 7 minutes, until it just begins to caramelize.
• Add the apple slices and saute for 2 more minutes, until the apple starts to soften. Stir in the vinegar and a pinch of salt. Remove pan from the heat and allow the slaw to cool to room temperature.
• Meanwhile, preheat the oven to 325 degrees.
• Place the trout fillets in a shallow baking pan or foil-lined baking sheet. Sprinkle with salt and pepper. Bake for about 15 to 20 minutes, until the fish flakes easily with a fork. Remove the pan from the oven.
• Set the oven rack about 6 inches from the heat source and preheat the broiler. Sprinkle goat cheese on the fillets and return the pan to oven. Broil 2 to 3 minutes, until the goat cheese has browned a bit.
• Garnish with fennel fronds and serve with the fennel-apple slaw.



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