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Nov 18, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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3 quick and easy holiday starters to keep your guests at bay

November 10th, 2017

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First impressions matter, but they don’t have to be painful. Pick just a couple show-stopping, low-effort appetizers and fill in the gaps with easy cocktail party fare like bruschetta and a charcuterie board so you can start big and still focus on killing it with the rest of the meal. These fast, simple snacks take minimal effort for maximum flavor.

Scatter your snacks in more than one place and dish them out in batches throughout the evening. Snack-designated gathering spots prevent bottlenecks in a crowded kitchen, and timing is everything if you want to keep your drinking guests from donning a lampshade because you ran out of food.

1. Recipe: Spiced Mixed Nuts

2. Recipe: Roasted Artichokes with Garlic Aioli

3. Recipe: Spicy Bacon Caramel Corn

Photo by Carmen Troesser

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

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Devil Dogs Wienery will open hot dog eatery inside The Silver Ballroom

November 10th, 2017

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

Co-owners Bill and Jamie Wiser will serve their signature hot dogs over the bar, as well as through an exterior window at The Silver Ballroom, beginning in December or January.

The Wisers launched Devil Dogs Wienery in 2015 as a collaboration with chef Christopher Lee featuring loaded hot dogs like the Common Enemy, a slinger-inspired hot dog with a scrambled egg patty, chili, bacon crumbles and white gravy; and the Mexican-inspired El Diablo infused with chorizo spices and topped with refried beans, sour cream and crispy tortilla crumbles.

Lee creates the individual hot dogs’ spice blends, and they’re processed and cased at Trenton Processing Center in Illinois. “We’re trying to keep everything as local as possible,” Wiser said

The couple has parked their cart around St. Louis, including concert venues like Off Broadway and CBGB, before committing to a more permanent space. The Silver Ballroom offers Australian meat pies, but doesn’t have a full-service food program. “We’ve had very positive feedback on our hot dogs,” Wiser said. “Now [The Silver Ballroom] is a good transition into something bigger.”

Wiser said he grew up listening to punk rock and enjoys the vibe at The Silver Ballroom. “It’s punk rock pinball, and what goes best with that? Wieners,” he said. “I think it’s a really good fit.” Wiser said general manager Matthew Gallagher will helm the kitchen day-to-day.

When the space opens, Devil Dogs will unveil its newest offering, the Mogwai: a teriyaki dog infused with soy sauce powder and topped with chow mein noodles, Chinese slaw, barbecue-teriyaki sauce and wasabi mustard. Wiser said he also plans to have rotating monthly specials and serve Billy Goat Chips and Lucky Cola through the service window.

Photo courtesy of Devil Dogs Weinery

Rachel Wilson is an editorial intern at Sauce Magazine. 

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Budget Crunch: 7 delicious deals to devour now

November 9th, 2017

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

 

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1. Guerrilla Street Food is making friends this month, offering weekly collaborations with a few St. Louis favorites, including farmers market favorite, The Tamale Man. This week, $4 gets you the Tamale Man’s take on a bubuto – the Filipino tamale– that includes roast chicken, coconut milk, annatto seed, rice flour, masa, dried shrimp and a hard-cooked egg wrapped in a banana leaf and corn husk.

2. The Royale launched a new light lunch menu this month that’s big on taste and Budget Crunch friendly. For $8, pick two items – a main dish and a side – or pick three for $10 and add an extra side. Choose from a mains like a taco, single cheeseburger or a vegetarian hopping John cake, then select sides like a green salad, chips, cup of soup, mac and cheese or a health-conscious Brussels sprout salad.

3. Happy hour is even better at Sardella. Gerard Craft’s restaurant recently updated its menu with some budget-friendly drinks and snacks to enjoy from 4 to 6 p.m. Try a variety of drinks from house red wine to a cold pint of Perennial White Impala, all $5 or less. While you’re there, nosh on $5 toasted ravioli or an assorted array of $6 bruschetta bites.

 

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4. La Patisserie Chouquette goes all out when it come to Turkey Day with its signature Turducken croissants. These warm, buttery pastries are filled with mouthwatering, crispy duck skin, chicken and turkey, surrounded by cornbread stuffing, cranberry sauce and fried onions. With gravy available on the side, it’s a complete handheld Thanksgiving meal. These $7 treats are only available on Saturdays in November, and it’s first come, first serve – so get there early.

5. Get a jump on the Christmas shopping this year and get something in return. On Tuesday, Nov. 14, DiGregorio’s Italian Market on the Hill hosts a free fall wine tasting just in time for the holiday season. Sample more than 25 wines and try delicious hors d’oeuvres and signature entrees while perusing a variety of holiday gift baskets.

 

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6. Coming in at $8, The Goat is a must-have favorite from hip Cherokee Street coffee shop The Mud House. This delicious little veggie sandwich that is sure to have you asking for more. Cold slices of cucumber are stacked atop greens and a creamy goat cheese spread and topped with beet chutney on toasted wheat. It’s a light, refreshing bite for your lunch break.

7. ’Tis the season of giving, and Niche Food Group is looking to reward your generosity during the month of November with its Cookies for Cans drive to benefit Operation Food Search. Dine-in guests can bring a canned good or nonperishable food item to any of Craft’s five restaurants and receive a free banana-butterscotch-oatmeal cookie from Sardella pastry chef Sarah Osborn.

 

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

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5 mind-blowing brining recipes to make now

November 9th, 2017

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Brining is the secret technique behind many of your favorite restaurant meat dishes. A simple way to both season and prevent meat from drying out, the standard brine equation is a cup of kosher salt and a half-cup of sugar in a gallon of water. You can introduce a wide range of adjunct to that base – try herbs or hot peppers or change the sugar to molasses. Whatever flavor profile you try, the magic of osmosis will render your dish salted and succulent. Try out this technique with anything from green tomatoes to DIY pastrami:

Recipe: Grilled Brined Shrimp

Recipe: Brined Chicken Wings

Recipe: Turkey Roulade

Recipe: Fried Green Tomatoes

Recipe: Pastrami

Photo by Carmen Troesser

Anne Marie and Dan Lodholz are longtime contributors to Sauce Magazine. 

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Peel Wood Fired Pizza inks a lease on first Missouri location

November 9th, 2017

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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.

The newest Peel will take up residence in the main floor of 212 S. Meramec Ave., currently under construction in downtown Clayton. Case said the 8,800-square-foot space will feature a patio and three wood-fired pizza ovens. He estimated the doors would open around the middle of 2018.

The menu will include some favorites from the other restaurants, along with some items specifically made for the Clayton crowd.

“Both of our current locations’ menus are about 95 percent the same,” Case said. “And they both have nine to 12 new items, and we’re changing those monthly.  We have ideas for the [Clayton] menu, but we know we’ll be doing something different for that location. We want to do something a little different so the ones that know us in Illinois have a reason to go over there and vice versa.”

Case said there would be 36 beers on tap, focused on craft and import offerings. Peel is looking to pick up a Missouri distributor for its own beer, which is brewed at its O’Fallon location.

Case said he and co-owner Patrick Thirion wanted to bring Peel to Missouri for a while, and Clayton offers the opportunity to serve a large population.

“It’s a very growing, diverse area,” Case said. “It’s a little bit different than our demographic in O’Fallon and Edwardsville. Going to Clayton, it’s almost two times the amount of people in a 15-mile radius.”

Photo by Carmen Troesser

Matt Sorrell is staff writer at Sauce Magazine. 

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Extra Sauce: In case you missed it…

November 5th, 2017

From new locations of longtime favorites to the loss of a revered food journalist, here’s what went down last week, ICYMI…

 

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1. Guerrilla Street Food’s take on Filipino fare is heading to The Loop at 6120 Delmar Blvd. Owners Brian Hardesty and Joel Crespo plan to open before the end of the year in the space that once housed Pita Pit across from The Pageant.

2. Chef Michael Friedman has left his post as executive chef at Retreat Gastropub in the Central West End. His last day of service was Wednesday, Nov. 1.

 

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3. Squatter’s Café, the daytime eatery from chef Rob Connoley, is set to open Monday, Nov. 6, at 3524 Washington Ave., the former location of KDHX’s Magnolia Café.

4. Dough Co. will open for business on Nov. 15 at West County Center, serving up edible cookie dough by the scoop and pint, as well as other cookie dough-themed treats.

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5. The second location of Salt & Smoke debuted at 5625 Hampton Ave., on Sunday, Oct. 29, bringing the Delmar Loop restaurant’s famous barbecue to St. Louis Hills.

6. Vista Ramen chef-owner Chris Bork will land the Mothership at Earthbound Beer this winter.

 

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7. Respected area restaurant critic and food journalist Joe Bonwich died Tuesday, Oct. 31, at age 58 of neurological complications while vacationing in Florida,

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

Vista Ramen chef-owner shares plans for Mothership at Earthbound

November 3rd, 2017

Executive chef and co-owner Chris Bork created a menu inspired by several Asian cultures. Dishes include  Japanese ramen, Thai sausage and Korean fried chicken.

 

Vista Ramen chef-owner Chris Bork will land the Mothership at Earthbound Beer this winter.

As The Scoop reported in August, Earthbound Beer announced Bork would helm the kitchen at its new location at 2724 Cherokee St., which opened in September, but the concept was still in the works. Now, Bork has announced the initial menu lineup and a tentative opening timeline, as reported by Feast.

“My inspiration was to find a niche on Cherokee that didn’t exist,” Bork said. “We really just bought a smoker and built the menu around that.”

 

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While bowls of ramen won’t make the move to Mothership, Bork has put together a tight inaugural menu focusing on smoked meats. In addition to a rotating barbecue plate, Mothership will feature smoked turkey with pita, sumac, pickles and yogurt; smoked chicken chili with cottage cheese and pickled daikon; a veggie burger topped with fontina, Kewpie mayo, lettuce and red onion; and kielbasa with mustard and onions.

Sides also follow the barbecue theme: beans, potato salad and coleslaw, along with a variety of kimchi and pickles. House sauces will include pomegranate, root beer, Carolina, Korean barbecue and vinegar. Hawaiian rolls with gochujang honey butter will round out the offerings.

Bork said some of the new menu items will be available at Earthbound’s third anniversary party, scheduled for Friday, Nov. 17, and Mothership should open “a week or two after Thanksgiving.”

Photo by Michelle Volansky; logo courtesy of Chris Bork 

Matt Sorrell is staff writer at Sauce Magazine. 

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Executive chef Michael Friedman has left Retreat Gastropub

November 3rd, 2017

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{ from left, beverage director Tim Wiggins, owner Travis Howard and executive chef Michael Friedman just before Retreat opened in 2015 } 

Chef Michael Friedman has left his post as executive chef at Retreat Gastropub in the Central West End. His last day of service was Wednesday, Nov. 1.

Friedman, who helped open Retreat in 2015, said he doesn’t have any definite plans yet, but he’s weighing his options.

“I want to challenge myself and do a little bit of personal growth,” Friedman said. “I had definitely hit the ceiling at Retreat and wanted to expand my range and fly a little bit. I think the long-term goal is to definitely open something up on my own. I’ve been talking with a couple of investment partners about that. But until that pans out, I’m doing some consulting work and I’d like to get into another restaurant.”

Retreat owner Travis Howard said in a statement that he is not naming a replacement for Friedman yet.

“Currently, we will be operating with the team that we’ve built over the past two years. We are confident in their ability to deliver all of the favorite dishes from our Retreat menu to the quality that our guests expect,” Howard said in the statement.

“We wish chef Friedman the best of luck in his future endeavors. We’re appreciative of the time that he spent with us at Retreat, and we’ll continue to feature the dishes that our guests have come to know and love, from our burger to the bread pudding.”

Photo by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine. 

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First Look: Squatter’s Café in Grand Center

November 3rd, 2017

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Grand Center is adding another spot to its roster of breakfast and lunch spots. Squatter’s Café, the daytime eatery from chef Rob Connoley, is set to open Monday, Nov. 6, at 3524 Washington Ave., the former location of KDHX’s Magnolia Café.

While the space itself has changed very little since the Magnolia days, the menu at Squatter’s is light-years removed from the previous bill of fare. Connoley, who was a James Beard Award semifinalist for Best Chef: Southwest in 2014, has developed a streamlined menu that features frequent culinary surprises – like the tiny white chocolate cup filled with espresso nestled in the raw oatmeal, or the soup dumpling at the heart of the cassoulet.

“I don’t do health food, but I do healthy food,” Connoley said.

He has also recreated sophisticated versions of childhood favorites like Crunchy Cinnamon Toasters served with pecan milk and an upcoming take on the venerable Pop-Tart.

Sustainability is also a focus at Squatter’s. Most serving dishes are compostable, and the yogurt and raw oatmeal on the breakfast list are served in glass jars diners can take home.

The Squatter’s space has approximately 24 seats, but many of the menu offerings are made for the grab-and go contingent like the foldable Sidewalk Tart, Connoley said, is “a full breakfast you can hold in your hand as you walk down the street.”

Squatters Café will be open Monday through Friday from 7:30 a.m. to 2 p.m. Here’s a first look at Grand Center’s newest lunch spot:

 

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Photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine. 

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Edible cookie dough spot Dough Co. to open in West County Center

November 3rd, 2017

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If your idea of the best cookie is one that never saw the oven, you’re in luck. Dough Co. will open for business on Nov. 15 at West County Mall, serving up edible cookie dough by the scoop and pint, as well as other cookie dough-themed treats.

Owner Martha Sneider said the inspiration for the business came from her 14-year-old daughter, Bonnie. “She’s the driving force,” Sneider said. “[Bonnie] loves the idea of baking and of enterprise.”

Sneider is a St. Louis entrepreneur who founded Logo Loops, a customizable headband company, eight years ago. Dough Co. is her first food venture, and she hired Heidi Haller to be executive chef and manager.

Sneider said all Dough Co. cookie dough is made with heat-treated flour and pasteurized eggs, making the dough safe to eat raw – though it can be baked, too. Customers will choose between nine regular cookie dough flavors, with scoops served in either a cone or cup. The cookie dough can also be bought in pints to take home and eat later or bake into a dozen 1½-ounce cookies.

Flavors include a classic chocolate chip, snickerdoodle with white chocolate chunks, oatmeal cookie and a turtle with caramel and pecans. Sneider said the 24/7 Chocolate flavor is one of her favorites. “It’s German cocoa and chocolate chunks and just really rich,” she said. “We overdid it. We went as far as we could.”

Dough Co. will also serve baked cookies, cupcakes and brownies iced with cookie dough, and even Bonnie’s creation, The Bon Bon: three mini scoops of chocolate chip dough dipped in chocolate. Beverages include milk, iced coffee and lemonade.

Photo courtesy of Dough Co. 

Rachel Wilson is an editorial intern at Sauce Magazine. 

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