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Feb 23, 2018
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Archive for April, 2014

The Month in Review: April 2014

Wednesday, April 30th, 2014

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 April 2014.



We met the chef behind the baking program at Comet Coffee; this cookie inspired hearts and changed lives (seriously); we drank our way through Herbie’s Vintage ’72’s new cocktails; Meatless Monday was a delight at Gringo; hiking and wine never made sense together until now; caramel croissant bread pudding topped our crave list; shrimp and grits from The Kitchen Sink became an instant classic; we found out why are the drinks at Brasserie so good: Layla Linehan; Strange Donuts revealed plans to invade Kirkwood; we spent a lot of time making stock … and it made everything taste better; these chicken wings, breaded with rice flour and cornstarch, fried and sauteed with butter and spices, were a revelation; we found the cocktail of our dreams.



Wheatless Wednesday: Sesame-Almond Crescent Cookies

Wednesday, April 30th, 2014



The lunar eclipse during the recent full moon and this week’s new moon inspired me to try my hand at a gluten-free version of crescent moon cookies, a traditional Moroccan tea cookie. Dense, crispy and layered with flavor, these are perfect to dip in your morning coffee or afternoon tea.

These treats are packed with nutrition, fiber, good fats and the added health benefits of turmeric. In addition to its bright orange hue, this earthy, peppery root has been used for thousands of years in Eastern medicine for its powerful anti-inflammatory properties.

The gluten-free flour blend here is flexible. Feel free to use your own or a ready-made gluten-free blend.

Sesame-Almond Crescent Cookies
Makes 2 dozen

1 cup almond flour
½ cup (1 stick) butter, at room temperature
½ cup powdered sugar
2 tsp. honey or maple syrup
1½ tsp. almond extract
1 egg, lightly beaten
1½ tsp. cinnamon
1 tsp. turmeric
1/8 tsp. ground fennel seed
1 pinch nutmeg
½ cup sorghum flour
½ cup sweet rice flour (glutinous rice flour)
¼ oat flour
½ cup sesame seeds

• Preheat the oven to 350 degrees.
• In a large mixing bowl, mix the almond flour, powdered sugar, honey, almond extract, egg, cinnamon, turmeric, ground fennel seed, nutmeg and butter together until well blended.
• In a smaller mixing bowl, combine the sorghum flour, sweet rice flour and oat flour. Gradually incorporate the flour blend into the butter mixture, kneading with hands if necessary. Refrigerate 20 minutes.
• Pour the sesame seeds in a small bowl. Roll the dough into walnut-sized balls and roll them in the seeds to coat. Then roll the balls into 2-inch long tubes and curve them into crescent moon shapes, tapering the ends.
• Bake 25 minutes until golden brown.

Where to Explore Next: Ballpark Village

Wednesday, April 30th, 2014



While the Cardinals have proven it doesn’t take a village to create a winning team, Ballpark Village at 601 Clark Ave., is certainly playing a great game. With five distinct venues at which to eat lunch and dinner (with more on the way), and even more places to grab a drink, this truly impressive space beckons for many visits to come.




In the middle of the 120,000-square-foot entertainment district, feast on a juicy Bacon Three Way Burger (pictured) at Fox Sports Midwest Live!, while you watch the ballgame on a 40-foot wide TV. If the weather cooperates, you might just get a tan when the glass atrium’s roof retracts.





The village has quite a few bars. (See the full listing here.) But when the temperature really heats up, nothing beats a margarita. Choose from the margarita menu at Tengo Sed, or take your poison straight with one of the bar’s nine tequilas.




At the Budweiser Brew House, find more food and a whole lot of beer (239 taps throughout). Between a swanky rooftop deck and a biergarten complete with fireplace, communal tables and Adirondack chairs, there are plenty of fun spaces to explore in this 26,000-square-foot venue.





We recommend washing down the Brew House’s fish and chips with a Goose Island Honker’s Ale or the chicken apple blue cheese salad paired with a Stella Artois Cidre. For a more fine-dining experience, check out Cardinals Nation. For quick eats, head to Tengo Hambre, or on the outside of the village, find Drunken Fish.



{Pictured from front: Starburst roll, White Tiger roll}

 -photos by Julie Cohen

The List: Canh Ga Chien at Mi Linh

Wednesday, April 30th, 2014

Welcome to The List, our annual homage to the people, places, dishes and drinks we love in St. Louis. Don’t miss a single pick; click here to read the whole List and share your thoughts on Twitter with #thesaucelist.



Last year, I loved Mi Linh’s Canh Ga Chien so much that it made my Top 5 Dishes of 2013 list. Lightly breaded with rice flour and cornstarch, deep-fried and then sauteed with butter, red pepper flakes, garlic and diced onions, these chicken wings made me wish I could eat them every day. Then there was a shake-up in the family-run restaurant, and head chef Nelson Tran – brother of owner Dee Dee Tran – was out. How are the wings now? During a return visit, the dish was overloaded with scallions and garlic, but the light and crispy coating still cracked with the first bite, the meat was still juicy, the gentle heat still warmed my lips, and the wings still glistened – as did my fingers – with butter and oil. My verdict? I’m still eating them.

9737 Manchester Road, Rock Hill, 314.918.8868, milinh.net

-photo by Jonathan Gayman

By the Book: Anne Burrell’s Insalata “Chopata” with Warm Goat Cheese

Tuesday, April 29th, 2014


I know Anne Burrell from the syndicated Food Network show “Secrets of a Restaurant Chef,” where she showed off her quirky and offbeat character but unleashed a ton of knowledge. Burrell knows what she’s talking about when it comes to cooking, and she is great at giving clear instructions, which has helped me make her recipes at home. (Her pasta bolognese is a favorite in my house; the recipe is wonderful.) Her recipes are also great because she draws from her experience in famous kitchens such as Lidia Bastianich’s Felidia and Peter Hoffman’s Savoy, not to mention Kitchen Stadium as one of Mario Batali’s sous chefs. The theme of her  new book, Own Your Kitchen: Recipes to Inspire & Empower, is not a whole lot different from her show.


I chose to make her chopped salad with warm goat cheese. The salad was good because of the abundance of different veggies and textures. The only part I didn’t like, though, was that the goat cheese was warm. Heating the cheese gave it a bit of grainy texture that didn’t quite work.


Insalata “Chopata” with Warm Goat Cheese
Serves 4

2 large eggs
1 cup carrots, peeled and cut into ¼ -inch dice
½ small red onion, cut into ¼ -inch dice
1 cup fennel, cut into ¼ -inch dice
1 cup celery, peeled and cut into ¼ -inch dice
1 cup canned chickpeas, drained and rinsed
1 romaine heart (or ½  head iceberg), cut into a chiffonade
1 cup fresh or canned corn kernels
1 cup cucumber, peeled, seeded and cut into ¼ -inch dice
¼ cup salted sunflower seeds
½ bunch of fresh oregano, leaves finely chopped
3 Tbsp. extra-virgin olive oil
1/3 cup red wine vinegar
Kosher salt
6 oz. goat cheese

• Place the eggs in a small saucepan and cover them in 1 inch of water. Bring water to a boil over high heat. Cover the pan. Remove from heat and set the timer. Leave the eggs in the covered pot for 13 minutes … eggs-actly! Remove the eggs from the hot water and let cool.
• In a large bowl, combine the carrots, onion, fennel, celery, chickpeas, romaine, corn, cucumber, sunflower seeds and oregano. Toss to combine.
• Peel and chop the eggs and toss them in with the veggies.
• In a measuring cup, combine the oil and vinegar. Whisk to combine and add to the veggies. Season with salt to taste.
• Place the goat cheese in a heatproof dish and warm in a microwave for 1½  minutes or in a 300 degree oven for 10 minutes.
• Stir the salad, taste and season more if needed. Divide the salad among 4 serving plates and top each with a dollop of warm goat cheese to serve.

Reprinted with permission from Clarkson Potter Publishers

What’s your favorite dish that you learned to make from a cooking show? Tell us about the dish and the show in the comments below for a chance to win a copy of Own Your Kitchen: Recipes to Inspire & Empower.

And now, we’d like to congratulate Hao, whose comment on last week’s By the Book column has won her a copy of The New Midwestern TableHao, keep an eye out for an email from the Sauce crew.

First Look: Art Bar St. Louis

Tuesday, April 29th, 2014

Doors recently opened at Art Bar St. Louis on April 25, revealing a creative, colorful space brimming with local artistic touches at 2732 Cherokee St. Co-owners Tom Halaska and Tatyana Telnikova told The Scoop in January they wanted to create a bar that embraced all kinds of art – visual, performance, musical and more. Already, local artists cover the walls with two large murals and about a dozen paintings for sale.

A 54-foot-long bar dominates the space, offering seats for 20 to 25 patrons. Halaska said Art Bar St. Louis currently does not have a drink list, as he wants the customers’ orders and the bartenders’ creativity to determine the menu. However, this doesn’t mean options are limited. The bar is well stocked with a growing selection of 15 wines by the glass, five local draft beers, several bottled brews, and plenty of spirits to go around. The Art Bar crew is also creating its own house simple syrups, like Serrano mint, lavender and beet.

Those feeling peckish can select from a daily menu of charcuterie, cheese and house-made pickles to create a board of their choice. Or order up a paper cone of freshly popped popcorn seasoned with the flavor of the day, from orange chipotle to tequila lime. Art Bar St. Louis will soon serve up their own pierogis, prepped at HandleBar (Telikova’s other restaurant), and Halaska said there are plans to build a kitchen and eventually serve a full menu.

Hours are Monday to Saturday from 4 p.m. to 1:30 a.m. Here, a look at what to expect at Art Bar St. Louis:


This slideshow requires JavaScript.


-photos by Michelle Volansky

The Scoop: New bodega to open in Tower Grove East

Tuesday, April 29th, 2014



Tower Grove residents can add another option to their list of neighborhood markets. Grove East Provisions is set to open in mid-May at 3101 Arsenal St.

The 800-square-foot space at the intersection of Arsenal and Minnesota Avenue will be a “healthier corner shop,” said owner Barry Kinder. The shop will supply Tower Grove residents with fruit, vegetables, olive oils, rice and local beer and wine. It will also share a kitchen with Red Fox Baking, meaning customers can expect plenty of fresh bread on the shelves.

Grove East Provisions will have a small lunch counter area with 16 seats where guests can order soups and hot or cold sandwiches served on Red Fox Baking bread. Kinder is no stranger to a kitchen, having worked a sous chef and line cook in London to supplement his music career.

-photo courtesy of Grove East Provisions

The List: Layla Linehan at Brasserie

Tuesday, April 29th, 2014

Welcome to The List, our annual homage to the people, places, dishes and drinks we love in St. Louis. Don’t miss a single pick; click here to read the whole List and share your thoughts on Twitter with #thesaucelist.



The Negroni is Layla Linehan’s favorite cocktail. So we’ll lift one in her honor as we ponder just how much one bartender can accomplish in a year. With more than seven years of bartending experience, this alum of Pi, Monarch and Demun Oyster Bar has shaken things up at Brasserie since coming aboard as its bar manager in 2013. Her philosophy about Brasserie’s cocktail menu: Keep things approachable; after all, cocktail bar Taste is right next door.

Linehan was a rocks star on the 2013 cocktail competition circuit, winning the Big O competition, placing third in the Midwest finals of the Four Roses bourbon competition and taking first in the local round of the Campari competition, which earned her a spot at the finals in Portland, Ore. Informally a brand ambassador for locally made The Big O, Linehan is poised to make a national splash now that she’s been named brand ambassador for Phenix Brands. She’ll split her time working the wood at Brasserie and raising a glass to Samogon, Shpilka vodka and other spirits in Phenix’s growing portfolio. “I’m always trying to better myself,” Linehan said. “I want to keep learning, or I feel stagnant.”

4580 Laclede Ave., St. Louis, 314.454.0600, brasseriebyniche.com

-photo by Elizabeth Jochum

The Scoop: Pie Five to open up to 20 locations in St. Louis

Monday, April 28th, 2014



It’s no secret. St. Louisans love their pizza, from locals who swear by cracker-thin crust with Provel to the deep-dish diehards. Come fall, there will be another pizza option in the area – up to 20 of them. Texas-based, fast-casual pizza chain Pie Five has its sights set on St. Louis, as reported by the St. Louis Business Journal.

Franchisee Jamey Tasker said he and his partners hope to open the first Pie Five in October. They are currently looking for the prime location. Pie Five stakes its claim to fame on serving made-to-order pizzas with plenty of crusts, sauces and toppings to choose from, all in five minutes or less. Pizzas are individually sized at 9 inches. “It’s kind of like the Chipotle of pizza,” Tasker said. “We love St. Louis, and we think that St. Louis is always on the cusp of new and inventive things. We think this is a pizza revolution, so to speak.”

-photo courtesy of Pie Five

Meatless Monday: Monte Cristo Sandwiches

Monday, April 28th, 2014



A Monte Cristo is a sandwich-lover’s delight: stacks of deli meat sealed together with gooey cheese and jams, held by crisp battered slices of bread. But when a vegetarian version of this classic at Disney World turned out to be nothing more than a glorified grilled cheese, writer Beth Styles set out to make her meatless Monte Cristo wishes come true. Read more about her quest here, and get the recipe here.

-photo by Carmen Troesser

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