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Nov 24, 2017
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Archive for April, 2017

The Scoop: Meal prep service, The Dinner Bell, to open in Cottleville

Friday, April 28th, 2017

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Don’t feel like going through the hassle of planning your meals and shopping for ingredients? Co-owners Carson Burks and Tamara Whitfield aim to make the process easier with The Dinner Bell.

As reported by St. Louis Magazine, the meal preparation service is scheduled to open later this summer at 475 Miralago Shore Drive in Cottleville.

Each month, The Dinner Bell will offer 14 different meal options. Customers select their meals and schedule a time to prepare them at The Dinner Bell. Once at the facility, they’ll go to an assigned workstation, where a detailed recipe and all prepared ingredients will be laid out. Customers assemble their dishes and take them home and to store in the freezer until they’re ready to cook.

“We’re going to offer a wide variety of meals to prepare,” said Burks, including gluten-free and vegetarian options. Burks said four years as executive chef at Legends Country Club have given him a solid background in large-scale preparation and modifying dishes for dietary restrictions.

“We’ll also have to-go items available, too, for people who can’t do a session,” Burks said.

“They don’t have to any of the prep work,” said Whitfield. “We do all of the shopping and chopping. We take out all of the hassle, and you get to do the fun part.” She said cleanup is included as well.

The space, which used to be the golf cart storage building at the former Mid Rivers Golf Links, is currently undergoing a complete overhaul. A soft opening is scheduled for mid-June and a grand opening event, which will benefit the Ronald McDonald House, is slated for mid-July.

Logo courtesy of The Dinner Bell 

Matt Sorrell is staff writer at Sauce Magazine. 

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DTWE: 7 cans to crush at Global Brew’s Can Jam

Friday, April 28th, 2017

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Global Brew in Rock Hill is back with its annual Can Jam on Saturday, April 29. This celebration of canned beer from 11 a.m. to 7 p.m. highlights the environmentally friendly nature of canning and outdoorsy breweries’ famed canned products.

I did my investigative research and got the can list, and attendees will be drinking some pretty rad and tasty, thirst-quenching beers – all perfect for outdoor drinking.

Of course, canning pioneer Oskar Blues Brewing Co. will be there with what I hear are some extremely fresh Pinner cans. 4 Hands Brewing Co. will crank out Contact High, one of my favorite seasonal St. Louis releases.

Ballast Point Brewing Co. will show up with tropical fruit bomb Mango Even Keel Session IPA, while Odell Brewing Co. will bring fruit and a little sourness to the party with its tart German-style blackberry gose, Brombeere. And if you are looking for those 16-ounce cans, Sierra Nevada will offer its flagship, hop-focused beauties, Pale Ale and Torpedo EPA.

Perhaps most intriguing to this beer can lineup is Left Hand Brewing Co.’s new seasonal, canned farmhouse release, Saison au Miel. Underlying layers of funk and soft floral notes from the Belgian yeast play nicely with the drying nature of the Colorado wildflower honey. You can’t go wrong with a fun twist on an old-school saison. Well done, Left Hand. Well done.

Photo courtesy of Left Hand Brewing Co. 

Katie Herrera is tasting room manager at The Side Project Cellar and co-founder of Femme Ferment.

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Baked: Caramel and Chocolate Mousse Cupcakes

Thursday, April 27th, 2017

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I always do it up big for my husband’s birthday. He loves anything chocolate, so this year, I thought I’d try a sinfully delicious salted caramel and chocolate combo. These cupcakes are hollowed out and filled with two kinds of chocolate mousse and salty caramel, then topped with chocolate-espresso mascarpone frosting that melts in your mouth. They are airy, moist and irresistibly good. Enjoy and happy baking!

 

Salty Caramel and Chocolate Mousse Cupcakes
Adapted from a recipe at Sally’s Baking Addiction
1 dozen

½ cup sugar
⅓ cup canola oil
2 large eggs at room temperature
2 tsp. vanilla extract
¾ cup flour
½ cup buttermilk
½ cup cocoa powder
¾ tsp. baking powder
½ tsp. baking soda
Pinch of kosher salt
¾ cup Salty Caramel Sauce (recipe follows)
¾ cup Dark Chocolate Mousse (recipe follows)
¾ cup Milk Chocolate Mousse (recipe follows)
Chocolate-Espresso Frosting (recipe follows)

• Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper cupcake liners.
• In a large mixing bowl, whisk together the sugar, oil, eggs and vanilla until combined. Add the flour, buttermilk, cocoa powder, baking powder, baking soda and salt and whisk until just combined.
• Evenly divide the batter among the muffin cups. Bake 18 to 22 minutes, until a knife inserted into the middle of a cupcake comes out clean. Let cool completely.
• When the cupcakes have cooled, use a knife or a cupcake corer to remove the center, taking care not to go all the way through the cupcake.
• Fill each cupcake with 1 tablespoon Salty Caramel Sauce followed by 1 tablespoon Dark Chocolate Mousse and then 1 tablespoon Milk Chocolate Mousse.
• Generously ice each cupcake with Chocolate-Espresso Frosting.

 

Salty Caramel Sauce
1 cup

½ cup sugar
¼ cup water
½ cup heavy cream at room temperature
2 tsp. vanilla extract

• In a large deep heavy-bottomed saucepot over medium heat, dissolve the sugar into the water, stirring constantly until it turns amber, about 10 to 14 minutes.
• Immediately remove from heat and slowly stir in the cream and vanilla (the mixture will bubble violently), until the caramel is fully incorporated. Pour the caramel into a jar and let cool.

 

Dark Chocolate Mousse
1 cup

1½ cup heavy cream
2/3 cup dark chocolate chips

• Place the chocolate chips in a heatproof bowl.
• In a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from heat and pour over the chocolate chips. Let rest 1 minute.
• Gently whisk the chocolate mixture until smooth. Cover with plastic and refrigerate at least 2 hours.
• Use an electric beater or mixer to beat on low speed 5 minutes, until it reaches a light fluffy consistency. Refrigerate until ready to use.

 

Milk Chocolate Mousse
1 cup

1½ cups heavy cream
2/3 cups milk chocolate chips

• Place the chocolate chips in a heatproof bowl.
• In a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from heat and pour over the chocolate chips. Let rest 1 minute.
• Gently whisk the chocolate mixture until smooth. Cover with plastic and refrigerate at least 2 hours.
• Use an electric beater or mixer to beat on low speed 5 minutes, until it reaches a light fluffy consistency. Refrigerate until ready to use.

 

Chocolate-Espresso Frosting
Frosts 1 dozen cupcakes

2½ Tbsp. natural unsweetened cocoa powder
1 Tbsp. instant espresso powder
¾ cup chilled heavy whipping cream, divided
½ cup plus 2½ Tbsp. sugar
8 oz. chilled mascarpone

• In a large mixing bowl, combine the cocoa and espresso powders. Set aside.
• In a small saucepot over medium-high heat, bring ¼ cup cream to a boil. Slowly whisk the cream into the cocoa-espresso powder until the mixture is smooth.
• Whisk in the sugar until dissolved, then whisk in the remaining ½ cup cream. Refrigerate at least 2 hours.
• Use an electric beater or mixer on medium speed to whip the mixture until has stiff peaks.
• With the mixer or beater on low speed, gently add the mascarpone and which until the mixture is combined, fluffy and spreadable.

 

The Scoop: The Creative Cookery to help aspiring culinarians with shared cooking space

Wednesday, April 26th, 2017

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Aspiring culinarians without brick-and-mortar spaces of their own will soon have a new option to ply their trade. The Creative Cookery, a shared cooking space, will open midsummer at 2566 Gladiator Drive in Fenton.

“The idea is to have a space for caterers, bakers and food truck operators to rent by the hour,” said co-owner Joe Henderson.

Henderson, who participates in amateur barbecue competitions with the St. Louis Barbecue Society, got the idea for The Creative Cookery when he tried to do some barbecue catering on the side and couldn’t find anywhere to prep and cook which met area health code requirements.

“I saw a real need for it in St. Louis,” Henderson said, so he spent two years visiting similar facilities around the country and researching what it would take to open his own space.

The 1,200-square-foot facility, which most recently was a tanning salon, will feature two main kitchens, one for caterers and another for bakers, as well a classroom that can be used for cooking classes or small events and a food prep area. The space is currently undergoing a gut rehab and should be up and running in late June.

The Creative Cookery won’t require contracts. Instead, users will sign up for a block of time online and pay beforehand. The space will be available 24 hours a day, and each client will be given a unique code to access the facility. The building will be monitored remotely via security cameras, and staff will be onsite during business hours.

“It’s kind of like a laundromat, basically,” Henderson said. “It’s kind of based on that format.”

Matt Sorrell is staff writer at Sauce Magazine. 

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Budget Crunch: 10 delicious deals to devour now

Wednesday, April 26th, 2017

Got $10 and a friend? Then Kevin Korinek has 10 tasty deals you must try now.

 

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{ Empanadas at Tango }

 

1. If you’re feeling a taste for exotic locales and exciting flavors, try a taste of South America. Head to Tango in St. Charles and enjoy traditional Argentine spicy beef empanadas cooked to order for $3 each. On Wednesdays and Thursdays, you can get 10 percent off your entire order. There are also vegetarian options, like the empanadas de humita, filled with creamed corn, Romano and Parmesan cheeses. Save on the plane ticket and travel time – splurge on some amazing Argentinian eats.

2. If South America isn’t your ideal vacation spot, try a taste of the Mediterranean. Go to Aya Sofia in Lindenwood Park, serving up exceptional Turkish fare and a perfect $10 lunch special – one chicken or beef kebob served with tabbouleh, rice pilaf and some of the tastiest in-house hummus you’ve had. These colorful plates are sure to fill your eyes and, subsequently, your stomach.

3. Case of the Mondays? Not anymore. At Mona’s on The Hill, get your week started with its $10 burger and beer special. Enjoy its new burger – a juicy, beefy single patty, topped with provolone fondue and hardwood smoked bacon. Wash all that loveliness down with a local draft while you enjoy springtime vibes on the patio. Take that, Monday.

 

 

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{ Cannoli at Piccione Pastry }

 

4. Pretty soon you’ll can catch a trolley and peruse the best that The Delmar Loop has to offer, grab a half-priced drink Tuesday through Friday from 2 to 4 p.m. at Piccione Pastry. My money is on a refreshing Italian cream soda or a delectable iced mocha. If you can’t make it that early, stop by from 7 to 9 p.m. for half-price cannoli. Nab yourself a sugary treat like a birthday sprinkle cannoli. It’s somebody’s birthday somewhere, right?

5. For those on the Illinois-side, make a plan to visit The Wine Tap in downtown Belleville on Wednesdays for burger night. From 4 to 6 p.m., you can have a gorgeous, gourmet burger with all the fixin’s, served with a heaping side of loaded potato salad for only $4. Just remember, you can’t enjoy a burger without a tall, cold draft. Luckily, you’ve got extra pocket change now.

6. One of the best happy hours in St. Louis goes down at HandleBar in The Grove. Every Tuesday, happy hour lasts all night – yes, you read that right. Enjoy half-off heavenly 12-inch pizzas and $1 off draft beers and signature cocktails. With a pool table, outdoor patio and a rotating list of DJs and events, you have several happy hours in store.

 

 

BudgetCrunch_Apr17_02

{ Spicy crab beignets at Vin de Set }

 

7. For classier digs in a relaxed atmosphere, check out Vin de Set in Lafayette Square. From 2 to 6 p.m. Tuesday through Friday, the classic, French-inspired bistro offers $3.25 drafts and $6 glasses of wine. But the real crème de la crème of this deal is in half-priced hors d’oeuvres and crepes. You can’t go wrong with spicy crab beignets or the butternut squash crepe, a perfect summer dish. Get there early and enjoy great views of the city from their amazing rooftop patio. Bienvenue!

8. Bonefish Grill in Brentwood is rocking a great daily special from 4 to 6:30 pm. Enjoy $5 cocktails and signature martinis alongside a satisfying menu of $6 bar bites. I’ve got my eyes (and taste buds) on the Blueberry Lemon Drop martini and wagyu beef sliders, served on a potato bun with a signature sauce.

9. Anytime you can combine cocktails and dessert, you get the best of both worlds. I’m glad The Fountain on Locust feels the same way. Stop by the Midtown dessert shop and café during the workweek from 3 to 6 p.m. and get a $6 ice cream martini. The Toblerone martini with coffee and hazelnut liqueurs and luscious, Zanzibar chocolate ice cream is the best way to have your cocktail and eat it, too.

10. I’ve saved the best for last, even though this one breaks the rules for coming-in $1 more than my Budget Crunch limit, but all-you-can-eat fried chicken is a huge deal – I challenge you to pass it up. On Wednesday nights, Two Shamrocks in O’Fallon, Missouri is giving us our fried chicken fix for $11, so we might as well get with the program. Served with hearty portions of mashed potatoes and green beans, this is a meal that is sure to fill you up until the next day. Prepare for a fried chicken food coma. And for leftovers.

Photos courtesy of Tango, Piccione and Vin de Set

Kevin Korinek is a freelance writer and photographer with a passion for making homemade pie.

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The Scoop: Diablitos Cantina launches lunch at Sanctuaria

Tuesday, April 25th, 2017

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{ Diablitos’ Baja fish tacos }

 

Diablitos Cantina is back – sort of.

The Midtown Mexican restaurant closed its doorsat 3761 Laclede Ave.,earlier this year , but as reported by Feast, owner Dr. Gupreet Padda reopened Diablitos for lunch service today, April 25, inside another of his restaurants, Sanctuaria Wild Tapas.

“Sanctuaria is more of a tapas restaurant and Diablitos is more of a traditional Mexican place, but there’s an overlap in food,” Padda said. “We thought it’d be a good opportunity to do an upscale dinner and a down-home lunch.”

The top 20 items from the Diablitos menu will be served, including all the tacos, along with rotating specials. Some dishes will likely show during Sanctuaria dinner service as specials, too.

Padda said the move allows Diablitos staff to remain employed and keeps the brand fresh in diners’ memories.

“Temporarily, this is a good bridge. It gives the customers what they want until we can establish a more permanent location,” Padda said. “The Grove has never really had a strong lunch program, so hopefully this will drive some more foot traffic.”

Lunch hours are Tuesday through Friday from 11 a.m. to 3 p.m., and Sanctuaria will open for regular dinner service at 5 p.m. Padda said he plans to add a Diablitos weekend brunch service in the near future.

Photo by Ashley Gieseking

Matt Sorrell is staff writer at Sauce Magazine. 

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Extra Sauce: In case you missed it…

Sunday, April 23rd, 2017

It’s been a busy week in the St. Louis restaurant scene with major chef changes and St. Louis’ first cidery set to open downtown. Here’s what went down last week, ICYMI…

 

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1. St. Louis has seen an explosion of craft breweries in recent years, and soon it will welcome its first dedicated cidery. Owner Russ John is in the process of opening Brick River Cider Co. downtown at 2000 Washington Ave., in a former firehouse.

2. Alton will soon be home to a new destination for coffee and beer. Husband and wife team Jared and Carolyn Brynildsen will open Germania Brew Haus at 617 E. Broadway in late May.

 

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3. Scott Sandler, best known for his vegetarian Neapolitan pizzeria Pizzeoli, is putting the finishing touches on his latest pizza project, Pizza Head. The new restaurant will serve up New York-style pies to the sounds of classic punk music when it opens in early May.

4. Standard Brewing Co. in Maryland Heights will soon pour its last pint. The 2-year-old brewery announced via Facebook on Wednesday, April 19, that its last day will be Sunday, April 30.

 

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5. Chef Ashley Shelton’s star continues to rise at Niche Food Group. On Monday, Niche Food Group owner Gerard Craft announced that Nick Blue was stepping down as Sardella executive chef. Shelton, Pastaria executive chef and a 2017 James Beard Rising Star semifinalist, will take over the Sardella kitchen – and continue to helm operations at her current restaurant.

6. Salume Beddu will soon stack its signature sandwiches at a new location and embark on a new partnership. Owner Mark Sanfilippo will move the retail sandwich portion of the business to Parker’s Table at 7118 Oakland Ave., leaving behind its current location at 3467 Hampton Ave.

 

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7. Big changes are afoot in The Libertine’s kitchen. Farmtruk chef-owner Samantha Mitchell has been tapped as the Clayton restaurant’s new executive chef.

8. Caribbean-American-inspired Patois Eatery & Social Lounge is now open at 2617 Washington Ave. As The Scoop reported in April, the space retains the same ownership as its former incarnation, The Rustic Goat, but the management and direction of the restaurant have changed.

 

 

 

 

First Look: Patois in downtown St. Louis

Friday, April 21st, 2017

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Caribbean-American-inspired Patois Eatery & Social Lounge is now open at 2617 Washington Ave.

As The Scoop reported in April, the space retains the same ownership as its former incarnation, The Rustic Goat, but the management and direction of the restaurant have changed, according to marketing director Johnnie Franklin. The massive two-level space seats around 200 guests with small lounges available for private parties.

Helmed by head chef Carmen Harris, the open kitchen features tried-and-true jerk recipes from Chicago-based Jamaican restaurant, Uncle Joe’s Jerk. Chicken, catfish and shrimp are all offered as jerk preparations. A selection of small plates including pizza-like flatbreads and tacos are also available. Behind the bar, general manager Crystal Burkley has created a dozen or so house cocktails and offers a selection of national-label beers and a few wines by the glass.

Franklin intends to host several themed nights to attract nearby businesses and make use of the performance space in the center of the restaurant. Look for weekly music and drink specials like a reggae-themed happy hour and R&B and soul Saturdays.

Patois is open for lunch Tuesday to Saturday from 11 a.m. to 3 p.m. and for dinner Tuesday to Thursday from 5 to 11 p.m. and Friday and Saturday from 5 p.m. to 1:30 a.m. Sunday brunch service takes place 11 a.m. to 4 p.m. Here’s a first look at Patois:

 

This slideshow requires JavaScript.

Photos by Michelle Volansky

Catherine Klene is managing editor, digital at Sauce Magazine.

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The Scoop: Standard Brewing Co. will close at the end of April

Friday, April 21st, 2017

StandardBrewing_04

 

Standard Brewing Co. in Maryland Heights will soon pour its last pint. The 2-year-old brewery announced via Facebook on Wednesday, April 19, that its last day will be Sunday, April 30.

The brewpub opened in 2015 in a former Fudrucker’s space. Co-owner Albert Middeke said the reason for the closure is pretty straightforward.

“Operationally, we just couldn’t pull things together,” he said. “It became a little bit more than we could afford. There’s nothing too dramatic or exciting about it.”

He said there are no plans to continue the brand in a smaller space.

Middeke said the brewpub will be open for normal business hours through April 30. “There’s plenty of inventory,” he said. “There will be deep discounts on growlers, happy hour and late-night specials.”

Photo by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Brick River Cider, St. Louis’ first cidery, to open downtown

Thursday, April 20th, 2017

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St. Louis has seen an explosion of craft breweries in recent years, and soon it will welcome its first dedicated cidery.

Owner Russ John is in the process of opening Brick River Cider Co. downtown at 2000 Washington Ave., in a former firehouse. The name of the company is a nod to St. Louis’ position as a leading national supplier of bricks in years past. John said he hopes to have construction and permitting completed in August, then start production and have cider ready to drink just in time for bonfire season.

“My heart is hoping to make Halloween weekend, but I’m optimistic, probably, to hope it’ll be that soon,” he said. “It’s probably realistically sometime in November.”

John has a background as cider homebrewer. His family has owned apple orchards in the area since the late 1860s and has made cider on a small scale almost as long.

“The family legend is that the two bottles of cider I have on my desk were made by my grandfather during Prohibition,” John said.

John is currently putting together a group of a half-dozen different suppliers within a day’s drive of the cidery in an effort to support local agriculture. He plans to work exclusively with fresh-pressed Midwest apple juice.

The Brick City space will not only house a production facility, but it will also boast a tasting room. The space will have a 30-to 40-seat bar area on the first floor, along with the cider production facility, and a larger dining room on the second floor with a full kitchen.

Matt Sorrell is staff writer at Sauce Magazine. 

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