Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jan 16, 2018
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Archive for November, 2017

First Look: Louie on DeMun Avenue

Thursday, November 30th, 2017

Louie_03

 

St. Louis restaurant veteran Matt McGuire is almost ready to open doors at Louie as soon as Tuesday, Dec. 5.

As The Scoop reported in November 2016, the former King Louie’s owner announced he was taking over part of 706 Demun Ave., in Clayton, the space that used to house Jimmy’s on the Park. The 2,800-square-foot space  underwent a significant makeover and now features custom wallpaper, a 21-seat bar and shelving units constructed from old post boxes. Louie’s focal point is a massive wood-fired oven at the back of the restaurant, where house pizzas are fired each night.

McGuire tapped head chef Sean Turner and chef de cuisine Josh Poletti to helm the tight, Italian-inspired menu. Dishes will rotate frequently, featuring small plates, pizzas, a house pasta or two and a few meatier mains. Turner and Poletti developed simple dishes relying on quality produce and careful execution, like charred broccolini with a Calabrian vinaigrette.

 

McGuire’s passion for wine is evident in the bar program, where around 55 Italian varietals are available by the bottle and a dozen or so by the glass. Local bartender Samm McCullough designed the aperitif-focused cocktail menu featuring classics like a Negroni, a spritz and an Old Pal. One tap pours Bells Amber Ale, and easy-drinking bottles and cans round out the beer selection.

Louie’s will start with dinner service Monday through Thursday from 5 to 10 p.m. and Saturday and Sunday from 5 to 11 p.m. Here’s a first look at what to expect from DeMun’s newest restaurant when it opens next week.

 

This slideshow requires JavaScript.

Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine. 

Related Content
• Matt McGuire to open Louie in former Jimmy’s on the Park space

• What I Do: Matt McGuire

• Jimmy’s on the Park closes after more than two decades

Sauce Gift Guide: When money’s no object…

Wednesday, November 29th, 2017

11317_giftguide1

Significant other always out-gift you? Never sure Mom knows just how much you appreciate all she does to keep you sane? We gotchu. When it’s time to spare no expense, order one of these gifts goals to put your money where your oh-so-grateful mouth is.

1. Farmbot
What’s better than giving someone a garden? Giving one they don’t have to tend. Farmbot is a farming machine operated by your phone that works day and night to plant, weed, water and grow food in a raised bed according to your preferences. It optimally cares for each plant, so you can grow a variety without having to remember all the details. Just harvest and eat!
$2,595. farmbot.io

2. June Intelligent Oven
If I told you there was a convection oven and computer in one that bakes, broils, toasts and roasts your food, and then sends you a push notification to let you know it’s done, would you want it? Same. A camera, a scale and presets mean she knows what you’re cooking and how to cook it without telling her a single thing. If that special someone has ever wanted a personal sous chef, here’s your chance to make their dream come true.
$1,500. juneoven.com

3. Wine Club Membership
Wine club memberships are the gift that keeps on giving. Every month, your loved one gets two thoughtfully selected bottles that fall in line with that month’s theme. Let the folks at Parker’s Table make you look like a star by gifting the perfect bottle again and again and again.
$360 to $900 per year. parkerstable.com

4. Staub Oval Cocette
What makes this particular Staub line seriously special is the eternally chic gold-and-white color combo. We love this size for searing then braising meats or even roasting a chicken. Yes, please.
5.75-quart: $325. shop.goop.com

5. Officine Gullo Professional Refrigerator
Made of handcrafted metal by artisans in Florence, this Lamborghini of refrigerators has a stainless-steel interior with wooden shelves and a temperature- and humidity-controlled wine cellar to keep your bottles in pristine condition. This is so much more than a machine to keep your food cold – it’s a work of art.
Price upon request. officinegullo.com

Meera Nagarajan is art director at Sauce Magazine. 

Related Content
• Sauce Magazine: 2017 Guide to the Holidays

• Sauce Gift Guide: $25 to $50

• Sauce Gift Guide: $50 to $100

 

Recipe: Holiday Shrub

Wednesday, November 29th, 2017

112917_just5_shrub

 

This shrub’s garnet hue and seasonal aromatics make it a gorgeous hostess gift or party cocktail. To serve, mix one part shrub into four parts prosecco, or use the same amounts mixed into ginger ale or sparkling cider for a mocktail. For a festive nightcap, mix the shrub with two ounces bourbon as you sit by the fire.

 

Cranberry Shrub
2 cups

1 lb. fresh or frozen cranberries
1 cup apple cider vinegar
¾ cup sugar
¾ cup water, divided
¼ cup orange peel (avoid the white pith)
3 whole cloves
4 whole peppercorns

• In a large saucepan, combine the cranberries, vinegar, sugar, ½ cup water, orange zest, cloves and peppercorns and bring to a boil over medium-high heat. Cook 7 to 10 minutes, until the cranberries begin to burst, stirring occasionally. Remove from heat, cover and let cool to room temperature.
• Pour the mixture into a large mason jar or other airtight container, cover and refrigerate 2 hours.
• Strain the mixture into a bowl through a fine mesh-sieve. If the mixture is too thick, pour the remaining ¼ cup water over the solids in the sieve. Press the solids with a wooden spoon or rubber spatula to remove any more liquid. Shrub will keep, refrigerated, up to 2 months.

Dee Ryan is a longtime contributor to Sauce Magazine who also pens Make This

Related Content
• Recipe: Leftover Cranberry Tart

Make This: Cranberry-Fig Chutney

• Make This: Leftover Turkey Cuban

Shake Shack will open Dec. 11 in the Central West End

Tuesday, November 28th, 2017

112817_shakeshack

 

The wait is almost over. Almost two years after The Scoop first reported Shake Shack was coming to St. Louis, the popular burger chain will debut at 32 N. Euclid Ave,. in the Central West End on Monday, Dec. 11.

St. Louis native Danny Meyer founded Shake Shack in New York City and has opened locations all over the world, but this will be the first in his hometown. The CWE location will include plenty of nods to St. Louis, along with standbys like smash burgers and crinkle fries. The Mound City Double cheeseburger features Provel cheese, Niman Ranch bacon and “STL Sauce.”

“I learned the meaning and feeling of genuine hospitality while growing up in St. Louis, a lesson that has shaped my life and guided my career,” Meyer said in a statement. “When I jotted down the first Shake Shack menu, it was my favorite childhood food memories that most inspired me, and I’m thrilled that Shake Shack has at last found a home in my hometown.”

There are also three local frozen custard concoctions: the Central West End Blend, made with vanilla custard, salted caramel sauce and Park Avenue Coffee gooey butter cake; the Chocolate Chip Cookie with chocolate custard, a chocolate chip cookie from Winslow’s Home, chunks of Askinosie dark chocolate and salted caramel sauce; and the Pie Oh My, vanilla custard with a slice of Pie Oh My! seasonal pie. Local beers from Urban Chestnut Brewing Co., 4 Hands Brewing Co. and Schlafly will also be available.

Photo courtesy of Shake Shack

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content

• Danny Meyer to open Shake Shack in St. Louis

• 1764 Public House in the Central West End

• Juniper to move to new location in Central West End, launch new concept

Plantain Girl will open Alpha-Teria inside new Alpha Brewing space

Tuesday, November 28th, 2017

102617_whatido

 

One current local brewery trend has nothing to do with beer. Breweries tap a local restaurateur to provide quality eats for taproom customers while brewers concentrate on what they do best – beer. The latest of these collaborations is between Alpha Brewing Co. and Plantain Girl owner Mandy Estrella, who built a following for her Caribbean catering services and pop-up events.

As The Scoop reported in April, Alpha is currently constructing a new facility at 4310 Fyler Ave., slated to open in mid-February. In addition to a 15-barrel brew house, co-owner and head brewer Derrick Langeneckert said the new digs will also boast a taproom, restaurant and beer garden area with seating for approximately 300.

The restaurant, called Alpha-Teria, will feature Estrella’s signature Cuban, Dominican and Puerto Rican cuisine. The menu will include shareable plates like empanadas, pollo con queso and a rotating selection of tacos, along with mains like the ropa vieja plate (braised flank steak, white rice, black beans, maduros, pickled red onions and cilantro), and sandwiches like the tripleta with diced steak, pork, ham, Swiss cheese, grilled onions, lettuce and tomato on toasted French bread.

 

040417_alpha

 

Langeneckert said he was looking for something different to complement Alpha’s variety of beers. “Our beers are more aggressively flavored,” he said. “We just didn’t want to do the typical hamburger or pizza, because the food would get really lost. We were looking for something spicy.”

Langeneckert happened to visit Six Mile Bridge Beer during one of Estrella’s pop-ups there, and the rest was history.

“We were getting to the point where we were already going to phase out the pop-ups,” Estrella said. “We were about two years out from opening some form of a Latin fast-casual restaurant, so when Derrick approached me with this, it wasn’t exactly what I was going to do, but was kind of the middle ground. I could open a kitchen without having to open a full restaurant. It seemed like a great opportunity with less risk.”

She said the built-in audience of Alpha fans was also an incentive, as well as the fact that many Plantain Girl followers are from the Tower Grove area, where the new Alpha location will be. Estrella said she’ll continue to cater under the Plantain Girl moniker.

Plantain Girl photo by Ashley Gieseking

Matt Sorrell is a staff writer at Sauce Magazine. 

Related Content
• Alpha Brewing Co. to open second location

• What I Do: Mandy Estrella of Plantain Girl

• Trendwatch: What’s on your plate and in your glass in St. Louis now

Wellbeing Brewing Co. launches St. Louis’ first nonalcoholic brewery

Monday, November 27th, 2017

112717_wellbeing

 

St. Louis has long been a center for innovation in beer, and now there’s another to add to the extensive list: nonalcoholic craft beer. Wellbeing Brewing Co., a new brewery that specializes in NA beers, aims to have its wares on area shelves by Jan. 2, as reported by the Post-Dispatch.

Husband-and-wife team Jeff Stevens and Genevieve Barlow started Wellbeing, one of the country’s two breweries dedicated to solely brewing nonalcoholic beers, earlier this year. Although he has an extensive background in marketing beer and spirits at companies such as Momentum Worldwide, Stevens stopped drinking alcohol when he was 24.

“I went to tastings, had to write beer copy, knew a lot about the brewing process and how all kinds of beers around the world were brewed, but never got to drink any of it,” he said.

Stevens said he always looked for booze-free options when he went out and often came up short. Then about a year ago, he was in London with some coworkers who showed him how popular nonalcoholic beers were becoming in Europe. The experience inspired him to try his hand at brewing his own version.

“The market [in the U.S.] isn’t quite there yet, but I think all the signs point that way,” Stevens said. “I think bars and restaurants are going to have to give people who don’t drink alcohol just as good of an experience as those who do and offer just as many choices, versus just a Diet Coke or a coffee.”

Currently, Wellbeing contract brews through O’Fallon Brewery to produce Wellbeing’s first release, Heavenly Body Golden Wheat, a dry, crisp wheat beer. Next up is Hellraiser Dark Amber, available Feb. 1, which Stevens described as pale ale-like with more of a hoppy characteristic. He said future offerings will include a stout and a Radler. The beers will initially be sold in bottles with cans and kegs following later next year.

Stevens said he’s content to brew at O’Fallon while he judges the response to his beers. “We should be good [at O’Fallon] for a couple of years,” he said.

He said Whole Foods in Brentwood and Fields Foods have expressed interest in stocking the beer come January, and Tapped in Maplewood has committed to putting Wellbeing on tap when kegs are available.

Photo courtesy of Wellbeing Brewing

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Four STL breweries medal at Great American Beer Festival

• First Look: Earthbound Beer on Cherokee Street

• Sauce Magazine: Guide to Beer 2017 

PM BBQ will close for good this weekend

Monday, November 27th, 2017

112717_pmbbq

 

PM BBQ has announced it will shut doors at 161 Long Road No. 103 in Chesterfield this week, but co-owner and pitmaster Paul Lammers said the popular restaurant will return in some form. The last day of service will be Saturday, Dec. 2.

Lammers said he and co-owner Mark Ruck, who have been in the space for almost nine years, were trying to renegotiate the lease on the space for the past eight months, but they were only able to get an extension through the end of the year.

“You get to a point where it’s a losing proposition, as far as price per square foot,” he said. “We’re sorry to leave the (Chesterfield) Valley, but we’re looking forward to the next chapter.”

Though the dining room will close this week, Lammers said PM will continue to use the location for its catering business through the end of the year. After that, the business will move its base of operations to The Creative Cookery in Fenton and continue as a catering business with no retail carryout service.

Lammers said he and Ruck plan to re-launch PM BBQ in either a new brick-and-mortar location, or perhaps hit the road with the concept.

“We’re looking pretty seriously at a mobile component,” Lammers said, though they have not decided if that would entail a trailer or a food truck.

Photo by Carmen Troesser 

Matt Sorrell is staff writer at Sauce Magazine.

Related Content

• 10 STL barbecue spots to try

• Boardwalk Waffles & Ice Cream will open a second location in West County

Extra Sauce: In case you missed it…

Sunday, November 26th, 2017

From a new project from a trio of the city’s top barkeeps to 12 ways to use up all those Thanksgiving leftovers, here’s what went down last week, ICYMI.

 

112117_smallchange

 

1. Big news for cocktail aficionados: Planter’s House owners Ted Kilgore, Jamie Kilgore and Ted Charak will open their second bar, Small Change, in mid-January at 2800 Indiana Ave., in Benton Park.

 

knead_7_small

 

2. Knead Bakehouse & Provisions is officially open for business at 3467 Hampton Ave. Owners AJ and Kirsten Brown opened doors at their bread bakery and cafe on Nov. 18.

 

021215_andrey

 

3. Andrey Ivanov, executive beverage director at Reeds American Table, will relocate to San Francisco at the end of the year to further his position as national sales manager for Bliss Wine Imports, which is based in Napa Valley, California. He’ll remain at Reed’s through Tuesday, Dec. 26.

 

BoardwalkWaffles_04

 

4. After a successful Maplewood opening in February, Boardwalk Waffles & Ice Cream is set to open a second location, this time near Valley Park. Owner Eric Moore said he will open the second Boardwalk Waffles & Ice Cream at 2901 Dougherty Ferry Road in February 2018.

 

103014_makethis

 

5. Your fridge is still full, but you can only make so many sandwiches. Fear not! Here are a 12 recipes to use up those holiday leftovers – from the bird to that extra bag of cranberries to a can of pumpkin puree.

 

Don’t miss out! Follow Sauce on Facebook and Twitter for the latest Scoops in the St. Louis restaurant scene.

 

 

 

12 recipes to step up your Thanksgiving leftover game

Wednesday, November 22nd, 2017

Sometimes after your big Thanksgiving dinner, there’s still a basket of bread and a turkey leg left. Your fridge is still full, but you can only make so many sandwiches. Fear not! Here are a few recipes to use up those holiday leftovers – from the bird to that extra bag of cranberries to a can of pumpkin puree.

 

103014_makethis

 

For leftover turkey
1. Recipe: White Turkey Chili 

2. Recipe: Curried Turkey Waldorf Salad

3. Recipe: Leftover Turkey Cuban 

 

120215_baked

 

For leftover cranberries
4. Recipe: Cranberry Tart

5. Recipe: Cranberry Beignets

6. Recipe: Cranberry-Fig Chutney 

 

112117_shortbreadbar

 

For leftover pumpkin
7. Recipe: Chocolate Chip-Pumpkin Bread 

8. Recipe: Pumpkin-Chocolate Chip Cookies

9. Recipe: Pumpkin Mousse Shortbread Bars 

 

112117_brusselsprouts

 

For leftover odds and ends
10. Recipe: Fried Brussels Sprouts Salad

11. Recipe: Day-Old Bread Soup 

12. Recipe: Croissant French Toast Casserole 

 

Rachel Wilson is an editorial intern at Sauce Magazine. 

Related Content
• Sauce Magazine: Guide to the Holidays 2017

• Big Rich Holiday

Season’s Brunchings

Sauce Gift Guide: $50 to $100

Wednesday, November 22nd, 2017

50-100

 

These are the gifts for loved ones with unparalleled taste. If they appreciate the glaze on a plate while out to dinner or notice the beauty in patinaed hardware, they’ll adore these five presents almost as much as they do you.

1. De Buyer Swing Plus Mandolin
Know a type A cook? Chances are you do. Give them the tool to make perfectly sliced cucumbers and julienned carrots, and save them the Xanax they needn’t take.
$100.
 Williams Sonoma, williams-sonoma.com

2. Fiesta Napkins
For the aesthetically minded designer host, we suggest Kim Seybert Fiesta Napkins. Pretty enough to frame for display, they feature shibori-style dye patterns and a bold, patterned edge.
Four-pack: $64. Sallie Home, salliehome.com



3. Springerle Cookie Molds
St. Louis’ German-French history comes with cherished food traditions: rolling out strudel dough or baking Old World cookies like the delicate, anise-flavored Springerle. These holiday cookie molds will be cherished by the family baker.
Prices vary.
 Springerle Joy, springerlejoy.com

4. Culinary Torch
Not just for putting the finishing touches on creme brulee. Sear perfect steaks, bubble cheese on lasagna or caramelize, well, anything. This is a chef’s tool of luxury.
$56. Kitchen Conservatory, kitchenconservatory.com

5. Kate Walter Hand-Painted Bowls or Platters
Local artist Kate Walter is churning out botanically inspired pottery based on her love of gardening. Gift these to someone who will cherish them enough to pass them along for generations.

Prices vary. Houska Gallery, houska.com

Maggie Pearson is a longtime contributor to Sauce Magazine. 

Related Content
• Sauce Magazine: 2017 Guide to the Holidays

Sauce Gift Guide: $25 to $50

• Sauce Gift Guide: $25 or less

RSS FEEDS
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