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Nov 19, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Archive for November, 2017

First Look: Frankly on Cherokee

Thursday, November 16th, 2017

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Bill and Jamie Cawthon have put the finishing touches on the brick-and-mortar iteration of their popular food truck, Frankly Sausages. Frankly on Cherokee is set to open at 2744 Cherokee St., tomorrow, Nov. 17.

The husband-and-wife team launched the truck in December 2015, specializing in artisan sausages and fries. As The Scoop reported in July, they announced plans to open a restaurant and expand the concept.

The former home of Calypso Cafe has been transformed into a 38-seat counter-service eatery with an open kitchen. While they order, patrons can watch chef Bill Cawthon and his team break down whole animals from Grand Army Farms, Such & Such Farms and others for house-ground, handmade sausages.

Large menu boards are divided into classic sausages like German, Polish and beer bratwursts, and more nontraditional options like a Thanksgiving-inspired turkey and an alligator sausage. A board of rotating sharable plates feature salads and off-cuts dishes like chicken liver crostini. Frankly Sausages fries will also be available at the new space, and on Fridays and Saturdays, Cawthon will break out the raclette wheel for funky, gooey cheese fries.

The Cawthons recruited pastry chef Michelle Hedman, formerly of Sarah’s on Central, to helm their dessert program. Look for seasonal options like a maple-pecan cheesecake, apple pie and caramelitas, caramel and chocolate oat bars.

Instead of a full bar program, they tapped friend and barman Phil Haltom to craft single-serve batch cocktails for on-site consumption. Classics like a Manhattan, a bubbly Gin and Tonic and a carbonated Negroni are available in 6.2-ounce glass bottles. Local draft beer and wine will also be available in the coming weeks.

Frankly fans need not fear the loss of their favorite meal on wheels. The Cawthons said the new space will serve as a commissary kitchen, and the truck will actually increase business after the restaurant opens.

The brick-and-mortar will be open 4 to 10 p.m. Tuesday to Thursday and 11 a.m. to 11 p.m. Friday and Saturday. Here’s a First Look at what to expect when doors open tomorrow:

 

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Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine. 

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• Frankly Sausages announces details, location on Cherokee Street

Best New Food Trucks

• Sneak Peek: Frankly Sausages Food Truck

 

Recipe: Muhammara Dip

Wednesday, November 15th, 2017

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Dear Ben Poremba,

You are a wealth of inspiration to me. I cannot dine at one of your restaurants (Nixta, Olio, Elaia, Parigi, La Patisserie Chouquette…) without learning something about flavors, service, presentation and ambience. Each time, I go home inspired to try and recreate a dish or two at home.

The flavors at Olio speak to me the most. If you put a plate of bread and yummy dips in front of me, especially if there’s a cocktail involved, you will win my heart forever – or at least for a couple of hours. Olio’s muhammara dip is perfect in its simplicity: the gorgeous color, the silky texture and clear, but nuanced flavors. The best part is there are only three – three! – ingredients listed on the menu: piquillo peppers, walnuts and pomegranate molasses. It’s like you’re begging me to turn it into a Just Five. Well, my dear, I’ve done it.

Until we meet again,
Dee

 

Muhammara Dip
Inspired by a recipe at Olio
2 cups

¾ cup whole walnuts
1 12-oz. jar roasted piquillo peppers or roasted red peppers, drained
2 Tbsp. pomegranate molasses or lemon juice
2 small cloves garlic, chopped
1 tsp. cumin
½ tsp. kosher salt
¼ cup olive oil

• In a dry skillet over medium heat, toast the walnuts, stirring constantly, until aromatic, about 5 minutes.
• Place the walnuts, peppers, molasses, garlic, cumin and salt into a food processor and pulse until smooth. With the food processor running, pour in the olive oil until the mixture is creamy. Serve with warm pita or pita chips.

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

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Olive & Oak shares details on new concept, The Clover and The Bee

Tuesday, November 14th, 2017

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The latest project from the folks behind Olive & Oak now has an official name, The Clover and The Bee, and an almost official opening date.

As reported by St. Louis Magazine, co-owner Mark Hinkle said the restaurant should debut at the end of this month. “As far as opening day, I hate to throw anything firm out there, but hopefully not long after the Thanksgiving holiday,” Hinkle said.

As The Scoop reported in January, Hinkle announced his plans to open another spot at 100 W. Lockwood Ave., in Webster Groves, next door to his successful restaurant, Olive & Oak.

The Clover and The Bee’s name is taken from a line in Emily Dickinson’s poem “To Make A Prairie.” It is an homage of sorts to the space’s former tenant, Webster Groves Bookshop, and the teamwork needed to open a new venture.

Hinkle said at first The Clover and The Bee will serve only breakfast and lunch, though he expects to start dinner service in early 2018. The restaurant has 40 to 45 seats, and unlike Olive & Oak, will have counter service and be a more fast-casual experience. A walk-up coffee window, delivery service and carryout will also be available.

Hinkle said the menu is still a work in progress, but will have fun twists on breakfast items. “We’re going to try and get out of that normal box you see at breakfast,” Hinkle said. “It’ll be Olive & Oak-style food, but tweaked a little bit for the daytime.”

 

Matt Sorrell is staff writer at Sauce Magazine. 

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• Olive & Oak owners to open cafe in Webster Groves

• Best New Restaurants 2016: Olive & Oak

• Readers’ Choice Favorite New Restaurant 2016: Olive & Oak

Humble Pie makes way for Dottie’s Flour Shop in Ladue

Monday, November 13th, 2017

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Pizza takeout spot Humble Pie, which opened in April, has officially closed its doors, but the space at 9783 Clayton Road in Ladue won’t be empty for long.

As reported by the Riverfront Times, Jessica Lucas, who owns both Humble Pie and Fozzie’s Sandwich Emporium with husband Mark Lucas, will open Dottie’s Flour Shop in the space with her business partner, Dottie Silverman.

Mark Lucas said Dottie’s will be an organic bakeshop that will also feature upscale kitchen goods. “We’re starting on the changeover this week,” Lucas said. “We have to do a couple of cosmetic things and some equipment swaps, but they should be in there within a week or so.”

Lucas said Humble Pie initially closed in mid-October for a menu overhaul, but it became apparent that a concept change was needed.

“We just found that the kitchen space was just too small for that menu,” he said. (Dottie’s Flour Shop’s) business has just grown, and they were looking for a space, so it just made sense.”

Lucas said he plans to revisit Humble Pie at some point. “We’re kind of putting it on the back burner,” he said. “It’s just a matter of finding the right space for it. Right now we have enough going on with the transition, and I’d like to do some stuff with Fozzie’s, so I’d say we’ll revisit it in maybe six months or a year and see where we are.”

Photo courtesy of Humble Pie 

Matt Sorrell is staff writer at Sauce Magazine. 

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Extra Sauce: In case you missed it…

Sunday, November 12th, 2017

From the first Missouri location of a popular Illinois pizzeria to the closing of a longtime Clayton bar, here’s what went down last week, ICYMI.

 

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1. Peel Wood Fired Pizza will head across the river next year. The popular Illinois eatery, which has locations in O’Fallon and Edwardsville, will debut its first Missouri restaurant in Clayton, according to co-owner Brandon Case.

 

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2. Barrister’s in Clayton has closed its doors Friday, Nov. 10, according to an announcement was made via the restaurant’s Facebook page.

 

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3. Local hot dog cart Devil Dogs Wienery has found a permanent home inside The Silver Ballroom at 4701 Morgan Ford Road.

 

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4. Got $10 and a friend? Then contributor Kevin Korinek has seven tasty deals to try now on Budget Crunch.

Barrister’s closes doors for good in Clayton

Friday, November 10th, 2017

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Barrister’s in Clayton has closed its doors, effective today, Nov. 10. As reported by the Post-Dispatch, the announcement was made via the restaurant’s Facebook page.

“We’ve truly enjoyed bringing our dreams to reality during this chapter of our lives That is why, with a heavy heart, we are announcing that we have decided to close Barrister’s day to day operations effective Nov. 10, 2017,” the post read.

“More recently, we have had a few unforeseen personal circumstances develop that will require our full and undivided attention. We appreciate your support as we move forward into the next chapter of our lives.

“We cannot thank you all enough for your understanding. We will always hold a special place in our hearts for the Clayton community, our patrons and our staff that have become more like our family.”

Calls and messages to Barrister’s owners Kristie and Sam Boctor were not returned. The couple purchased Barrister’s from Jason Tilford of the Tilford Restaurant Group in 2015.

Photo courtesy of Barrister’s 

Matt Sorrell is staff writer at Sauce Magazine. 

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Tilfords sell Barrister’s in Clayton

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Holiday Hacks: Batch the booze and head to Austria

Friday, November 10th, 2017

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Avoid playing bartender all night and choose one great cocktail or punch to serve alongside beer and wine. No time to batch? Planter’s House offers bottled Manhattans, Negronis and more, mixed and ready to go.

For the perfect bottle of wine, look to Austria, which is turning out some amazing medium-bodied, food-friendly reds perfect for the holidays. Sommelier Patricia Wamhoff of Lile Wines recommended Straka Blaufränkisch, available at Reeds American Table. 

“It has bright fruit flavors with good acidity and medium body. The tannins are moderate, and therefore it works well with a number of items from stuffing to the candied yams,” she said. “It’s a great crowd pleaser.”

Photo by Carmen Troesser

Marianne Moore is a contributor to Sauce Magazine and Dierbergs culinary creative director. 

Related Content
• Sauce Magazine: Guide to the Holidays 2017

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4 recipes to step up your holiday side game

Friday, November 10th, 2017

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Whether you want to take your meal to the next level or need to win the it’s-not-a-competition potluck, sides like spiced carrots, roast broccoli and slow-cooker mashed potatoes have you covered.

1. Recipe: Slow-Cooker Mashed Potatoes

2. Recipe: Vegan Creamed Spinach

3. Roast Broccoli with Kalamata Olives

4. Spiced Carrots with Carrot Top Gremolata

Photo by Carmen Troesser

Marianne Moore is a contributor to Sauce Magazine and Dierbergs culinary creative director. 

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7 recipes to help you host the holidays with the most

Friday, November 10th, 2017

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Rocking the kitchen choreography is only one part of great hospitality. Having something for everyone can be effortless with recipes like decadent kosher short ribs, vegetarian wild mushroom lasagna and vegan creamed spinach (the secret is silken tofu – no one needs to know). Bonus: all can be made up to two days ahead.

But even when you’re cooking all week, finding the time and space to make your dream menu can be a big problem. For a stress-free holiday, free up your stovetop and save that premium oven space with recipes like slow-cooker mashed potatoes and by using your grill (set to low) to keep dishes warm. You’ve got this.

1. Recipe: Hot and Fast Roast Turkey

2. Recipe: Braised Short Ribs with Horseradish 

3. Recipe: Wild Mushroom Lasagna 

4. Recipe: Slow-Cooker Mashed Potatoes

5. Recipe: Vegan Creamed Spinach

6. Roast Broccoli with Kalamata Olives

7. Spiced Carrots with Carrot Top Gremolata

Photo by Carmen Troesser

Marianne Moore is a contributor to Sauce Magazine and Dierbergs culinary creative director. 

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• Sauce Magazine: Guide to the Holidays 2017

• 3 quick and easy holiday starters to keep your guests at bay

• Holiday Hacks: Outsource the dessert

Holiday Hacks: Outsource the dessert

Friday, November 10th, 2017

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Host smarter, not harder. Dessert is one of the easiest things to outsource for the holidays.

Pick up favorites like pecan pie from Sugaree Baking Co., or opt for classics reimagined by the elaborate French pastry wizards at Nathaniel Reid Bakery (like the ones pictured here).

If you’re on the fence of the great pie-cake debate, have it all with the Pake from La Patisserie Chouquette, a cake/pie hybrid that layers toasted buttercream between eggnog cheesecake, spice cake, pumpkin pie and bourbon-pecan pie.

Photo by Carmen Troesser

Marianne Moore is a contributor to Sauce Magazine and Dierbergs culinary creative director. 

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• Sauce Magazine: Guide to the Holidays 2017

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• 7 recipes to help you host the holidays with the most

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