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  SAUCE MAGAZINE
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Oct 26, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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This week, Ligaya Figueras is obsessed with …

June 13th 02:06pm, 2013


 

 {Riesling has a reputation for being super sweet. Not so with dry riesling, as Sauce wine writer Glenn Bardgett reminded me not too long ago. So when I head to wine shops lately, I’m on the lookout. I found Selbach Dry Riesling for $10 at Parker’s Table, and it’s kept me a different kind of dry during the wet days of late.}

 

{While researching barrel-aging food projects, I searched all over town hoping to find a chef making a house version of bourbon barrel-aged fish sauce. I came up empty, but that’s probably because it’s hard to best BLiS. Get it online; it’s not in St. Louis stores – yet.}

 

 

{The last few times I’ve visited Mike Shannon’s Steaks and Seafood, I’ve caved in to guilty pleasure with an order of potato chips. The restaurant changes the flavor daily on these hand-cut, perfectly crisp chips. Sometimes you’ll get mesquite barbecue, other times it might be sour cream and onion with a dusting of Parmesan. Who doesn’t love surprises, especially when they taste this delicious?} 

 

By Ligaya Figueras

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