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Apr 23, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Extra Sauce: In case you missed it…

April 16th, 2017

From a rising star somm moving on to a more tacos and ice cream on Cherokee Street, here’s what went down last week in the STL restaurant scene, ICYMI…

 

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1. In just a few months, Zac Adcox has made a name for himself in the St. Louis wine world, helming the wine program as general manager of Blood & Sand. Now, the 22-year-old member of Sauce Ones To Watch class of 2017 is embarking on a new adventure as a sommelier at Reeds American Table.

 

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2. Grab a bag of jelly beans and pair each flavor with locally available brews. Consider it the adult version of an Easter egg hunt – a Beer-ster Egg Hunt, if you will.

 

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3. More tacos and ice cream are coming to Cherokee Street. The team behind El Morelia Supermercado in Bridgeton will open The Taco & Ice Cream Joint at 2738 Cherokee St., at the end of April.

Don’t miss a word of the latest St. Louis restaurant news! Follow Sauce on Facebook and Twitter!  

 

The Scoop: El Morelia Supermercado owners to open The Taco & Ice Cream Joint

April 14th, 2017

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More tacos and ice cream are coming to Cherokee Street. The team behind El Morelia Supermercado in Bridgeton will open The Taco & Ice Cream Joint at 2738 Cherokee St., at the end of April, as reported by St. Louis Magazine.

Building on the success of the Bridgeton market’s popular Taco & Ice Cream weekend brunch, The Taco & Ice Cream Joint will offer a wide variety of street tacos alongside house-made ice cream and paletas, Mexican ice pops.

Karen Rico, daughter and business partner of owner Salvador Rico, said the new restaurant gives the El Morelia team a chance to innovate. “It’ll be really unique, not just tacos, but different types of ribs and make-your-own burrito and taco stations. We’ll also have all our usual ice cream flavors ­– mango, coconut, Mexican Twinkie, the favorites, and some new, exotic flavors we’ve been coming up with,” she said.

El Morelia will continue its weekend brunch service. Rico said they plan to open The Taco & Ice Cream Joint daily from 11 a.m. to 11 p.m.

 

Sam Flaster is an editorial intern at Sauce Magazine. 

Photo courtesy of Google Street View

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DTWE: 8 beers that pair perfectly with your favorite jelly beans

April 14th, 2017

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Many area children will spend Easter loading up on all the sugary goodness that furry little bunny delivers. But don’t let the kids have all the fun. Grab a bag of my favorite Easter candy, Brach’s Classic Jelly Bird Eggs, and pair each flavor with locally available brews. Consider it the adult version of an Easter egg hunt – a Beer-ster Egg Hunt, if you will.

1. Lemon: Pair these citrusy yellow jelly beans with a Radler at The Civil Life. This half German wheat ale and half sparking fruit soda concoction is just what this lemony bean needs. On draft at The Civil Life Brewing Co. 

2. Lime: Do you like tiki drinks? Then pair this little green bean with a Schlafly Coconut Cream Ale. You’ll taste an island paradise with the mix of lime, coconut and pineapple flavors. On draft at Schlafly Bottleworks 

3. Grape: Eat a grape jelly bean and then drink some 4 Hands Absence of Light to relive those days of childhood peanut butter and jelly sandwiches. On draft at 4 Hands Brewing Co

4. Cherry: Enhance the cherry flavors in North Peak Archangel with those little red juice bombs of a jelly bean. This pale wheat beer is light and dry with just a hint of cherry. Available at Friar Tuck in Crestwood

5. Raspberry: Goose Island Lolita 2017 just hit shelves and is available in 12-ounce bottles for the first time. These sweet little pink jelly beans are a great counterpoint to all the sour raspberry funkiness going on in this beer. Available at Lukas Wine & Spirits

6. Orange: These citrusy, sweet orange jelly beans meet their match with the brightness and light tartness of Six Mile Bridge Beer’s seasonal Blood Orange Wit. On draft at Six Mile Bridge Beer 

7. Vanilla-Pineapple: Pair these opaque white jelly beans with a funky, Brett-fermented farmhouse like Green Bench’s Les Grisettes. Brett often creates intense notes of tropical fruit, and the vanilla adds a nice soft note that rounds out an often herbaceous, grassy character. Available at Saint Louis Hop Shop

8. Licorice: Does anyone actually eat these anise-flavored black jelly beans? Toss these spicy guys in the trash and end your Beer-ster Egg Hunt with a shot of Jägermeister or Fernet instead. You’ll be happier for it.

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

Photo illustration by Michelle Volansky 

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The Scoop: Zac Adcox moves from Blood & Sand to Reeds American Table

April 13th, 2017

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In just a few months, Zac Adcox has made a name for himself in the St. Louis wine world, helming the wine program as general manager of Blood & Sand. Now, the 22-year-old member of Sauce Ones To Watch class of 2017 is embarking on a new adventure as a sommelier at Reeds American Table.

After staging at Reeds to enhance his knowledge base, Adcox was offered a permanent gig in March. “I just wanted to learn from Andrey (Ivanov) and Alisha (Blackwell), and this situation just kind of organically happened,” he said.

Currently, he works the floor at Reeds on weekends, and during the week, he assists Blood & Sand’s Juliette Dottle as she transitions to her new role as general manager and wine director. Once Dottle sits for her Level 1 certified sommelier exam in early June, Adcox will move to Reed’s full time.

He said he’s excited to be able to focus primarily on the wine side of the business and continue working with the staff there. “Alisha and Andrey have boosted my confidence,” he said. “They’ve empowered me and made me more passionate. I really love working with them.”

Photo by Carmen Troesser

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Just Five: Pork Chop with Peppers Confit

April 10th, 2017

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Confit is a method of preservation that generally involves cooking food in fat low and slow for a long time. While you often hear of meat prepared confit (duck confit is a delicacy that comes from cooking duck legs in rendered duck fat), vegetables are confit-able. Cooking peppers in oil over low heat transforms their texture from a crisp juicy bite to smooth and almost creamy. Adding capers lends a briny, herbal bite, and sharp-sweet sherry vinegar-soaked golden raisins make this dish dance.

 
Pork Chop with Peppers Confit
Inspired by a Rozanne Gold recipe
2 servings

¼ cup golden raisins
3 Tbsp. sherry vinegar, plus more to taste
4 yellow or red bell peppers, seeded and cut into 8 slices each
¼ cup plus 1 Tbsp. olive oil
2 thick-cut pork chops
Kosher salt and freshly ground black pepper to taste
2 Tbsp. capers

• Preheat the oven to 375 degrees.
• In a small bowl, soak the raisins in the vinegar. Set aside.
• In a medium pot over medium heat, bring the pepper slices and and ¼ cup olive oil to a boil. Cover with a tight-fitting lid and reduce heat to low. Simmer 45 minutes, shaking the pot occasionally, but do not remove the lid.
• Generously season the pork chops with salt and pepper.
• Preheat a heavy, oven-safe skillet over high heat. Add the remaining 1 tablespoon of olive oil and sear the pork chops 4 minutes on each side.
• Place the skillet in the oven and bake 10 minutes. Place the chops on a serving plate and let rest.
• Remove the peppers from the oil and place them in a mixing bowl. Add the capers, raisins and vinegar and gently toss. Season to taste with salt, pepper and vinegar, then place the peppers confit atop the pork chops and serve.

Photo by Michelle Volansky

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

 

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Extra Sauce: In case you missed it…

April 9th, 2017

Restauranteurs are announcing new concepts and big plans are in the works for area food trucks. Here’s what went down last week, ICYMI…

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1. A new “food court” for area food trucks is in the works in South City. Earlier this year, Steak Louie owner Paul Listenberger plans to turn the former Annie Moon’s Bakery into a one-stop shop where food truck fans can indulge in their favorite fare in one central location.

2. Grand Center will welcome a new addition to the neighborhood next week when Sophie’s Artist Lounge & Cocktail Club opens its doors on Friday, April 14.

 

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3. Another local brewery is getting ready to expand. Alpha Brewing Co. will open a second location in Tower Grove in late fall. “We’ve closed on the building, ordered the equipment and construction has started,” said head brewer Derrick Langeneckert.

4. Downtown’s The Rustic Goat will soon be replaced with a new, multifaceted concept. The restaurant at 2617 Washington Ave., will close and reopen as Patois Eatery & Social Lounge on Saturday, April 15.

 

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5. Restaurateur Sukhjinder Singh opened Spice of India in Olivette last month at 10633 Page Ave., in the space that formerly housed Peshwa. Singh also owns Aroma Indian Grill in Hazelwood and Taj Indian Cuisine in Edwardsville.

6. The Hive, a gourmet popcorn and confections shop in Alton, officially reopened under a new name last month. PopUtopia opened doors at 231 E. Delmar Road on March 11.

 

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7. Restaurateur Russell Ping will soon open a third bakery and restaurant to complement his other two locations, Russell’s on Macklind and Russell’s Cafe & Bakery in Fenton. The new spot, which will also be named Russell’s Cafe & Bakery, is slated to open later this fall in Chesterfield.

8. Kirkwood has a new destination for fried chicken. The Fryer’s Daughter opened doors April 2 at 10332 Manchester Road, the former home of The Wood Cask. Owner Dan Marten wasn’t throwing in the towel on his former eatery after its last day of service on March 22 – just switching gears.

 

 

DTWE: Schlafly’s Dr. Kentucky’s Concoction from his Curious Cabinet Batch No. 40004

April 7th, 2017

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Get a sneak peek of Schlafly’s Art Outside festival when you pick up the fourth installment of the brewery’s Artist Series. “This is an area where we can step outside the norm a bit,” said brand specialist Wil Rogers.

Local artist Noah MacMillan worked with a team at Schlafly to develop the beer and illustrate branding for the special release with an absurdly long name: Dr. Kentucky’s Concoction from his Curious Cabinet Batch No. 40004. 

The beer, available in 750-milliliter bottles, is a riff on a whiskey buck cocktail: a golden ale flavored with ginger root, lime juice and bourbon-barrel chips. If you grab a bottle with a tag, hold onto it until Memorial Day weekend. Some will win a free gift from a curious cabinet at Schlafly’s Art Outside Festival May 28 to 26.

Of course, the beer itself is the real golden ticket: bright and bubbly with a subtle zip of ginger, we’re crushing some this weekend. Dr. Kentucky’s Concoction from his Curious Cabinet Batch No. 40004 is available at local bottle shops and groceries.

Photo by Heather Hughes

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The Scoop: Spice of India opens in Olivette

April 7th, 2017

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Restaurateur Sukhjinder Singh has added a third restaurant to his portfolio of eateries. As first reported by St. Louis Magazine, Singh opened Spice of India in Olivette last month at 10633 Page Ave., in the space that formerly housed Peshwa. Singh also owns Aroma Indian Grill in Hazelwood and Taj Indian Cuisine in Edwardsville.

Singh said the location was a logical choice for another restaurant. “We have an Indian store next to us, and there is a large Indian population in the area,” he said.

Spice of India specializes in cuisine of northern India, and the expansive menu is loaded with appetizers, street food items, soups, salads and a host of larger plates. Beverages include a small selection of beer and wine, plus a couple of lassi variations.

The restaurant also has a daily lunch buffet and an all-day Sunday buffet for those who want a smaller selection to choose from. The space seats approximately 55, and catering is also available. Spice of India is open daily from 11 a.m. to 3 p.m. and 4 to 9:30 p.m.

Photo courtesy of Spice of India

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Baked: Eggs Kejriwal

April 7th, 2017

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The story behind this Indian dish goes that a man named Kejriwal was from a strict vegetarian community – even eggs were off-limits there. When he would visit a sports club in Mumbai, he indulged in a favorite dish: an egg on cheese toast covered with green chile chutney. It was was so tasty, the club added it to the menu, calling it Eggs Kejriwal.

I’ve created my own version of it using a soft burger bun, American cheddar, a perfectly fried egg and homemade serrano chile chutney. The chutney packs a nice kick at the end, but it’s definitely doable for those who can’t tolerate too much heat. You’ll have quite a bit of chutney leftover, but it will last three months if covered in the refrigerator. It’s lovely smeared on a sandwich with some cooling cucumbers or atop a burger or taco.

 

Eggs Kejriwal
1 serving

¼ medium red onion
3 serrano peppers, seeded
3 oz. fresh cilantro
½ oz. fresh mint
1 garlic clove
1 Tbsp. sugar
2 tsp. lemon juice
¾ tsp. kosher salt
2 slices cheddar cheese
1 split burger bun
2 tsp. butter
2 eggs

• Preheat the oven to 400 degrees.
• In the bowl of a food processor or blender, puree the onion, peppers, cilantro, mint, garlic, sugar, lemon juice and salt to make a chutney. Set aside.
• Put 1 cheese slice atop each bun half. Place on a baking sheet and toast 6 minutes, until the cheese is melted.
• Meanwhile, in a nonstick skillet over medium heat, melt the butter. Crack the eggs in the skillet and fry to desired doneness.
• Place the toasted buns on a serving plate. Top each with an egg and liberally cover with the chutney. Serve immediately. The remaining chutney will keep, covered and refrigerated, up to 3 months.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings

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The Scoop: Sophie’s, an artist lounge and bar, to open in .ZACK space

April 6th, 2017

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Grand Center will welcome a new addition to the neighborhood next week when Sophie’s Artist Lounge & Cocktail Club opens its doors on Friday, April 14.

The club will be located on the second floor of the .ZACK multipurpose arts venue at 3224 Locust St., the former home of Plush, which is owned by the Kranzberg Arts Foundation. Other .ZACK tenants include the restaurant Turn by David Kirkland, a 200-seat theater, an art incubator, a record store, a ballroom and a variety of offices and commercial spaces.

“Sophie’s Artist Lounge & Cocktail Club is meant to be an amenity for our resident organizations and their cast, crews and patrons to come together to connect and celebrate their work,” said Chris Hansen, executive director of the Kranzberg Arts Foundation, adding that the club will also be open to the general public.

The interior of the space, which seats approximately 50, was designed by SPACE Architecture & Design. It will be open Wednesday to Saturday from 4 p.m. to 1 a.m. Sophie’s patrons can indulge in a selection of cocktails, beer and wine, along with a small menu of bar snacks and play classic board games. Hansen said the venue will also play host to networking and connectivity events designed to help bring together the arts community.

Logo courtesy of Kranzberg Arts Foundation 

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