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Mar 23, 2018
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Posts Tagged ‘Awesome eats’

Hendricks BBQ’s Homemade ‘Moon-Shine’ Pies

Tuesday, February 5th, 2013

We’re still suckers for the confections of our childhood, so when we eyed the Homemade ‘Moon-Shine’ Pies on the menu at Hendricks BBQ, we couldn’t deny our craving for a thick layer of marshmallow icing sandwiched between old-fashioned graham cracker cookies. And since the folks at Hendricks show great restraint in only dipping half of this decadent dessert in chocolate, we feel no remorse about double-fisting both moon pies that come in an order.

Hendricks BBQ, 1200 S. Main St., St. Charles, 636.724.8600, hendricksbbq.com

— photo by Greg Rannells

Introducing the Sauce Magazine Guide to Cheap Eats in STL on Foodspotting

Tuesday, July 12th, 2011

071211_bibimbapNow there’s another reason to join Foodspotting, a social media platform for finding must-try eats wherever you are. Since Sauce debuted as a featured publisher on Foodspotting back in March, we’ve created five guides to great food in St. Louis, including where you should turn for great Sandwiches, New Classics and Fine Dining, among others. Over the past few months, we’ve been adding to all of our guides, updating each one with great culinary finds you truly shouldn’t miss.

But wait, there’s more. We’re excited to introduce the brand new Guide to Cheap Eats. Because eating well shouldn’t cost you a pretty penny, we’ve compiled a few of our favorite cheap eats around town (such as the bibim bob from U-City Grill pictured here) for a guide to good food that won’t break the bank. So go on, check it out and find which tasty deals you can’t wait to sink your teeth into. Want even more recommendations? Don’t worry; we’ll be adding more bargain finds to this guide in the coming months.

To get started, just visit Foodspotting.com or download the Foodspotting app on your iPhone or Android and follow us. As soon as you’re a Sauce follower, you’ll find all of our guides and be able to “spot” them by uploading your own pictures of our recommended dishes. Spot all the items in one of our guides, and you’ll become a certified Saucer, with the badge to prove it.

— Photo by Ashley Gieseking

Three Reasons to head to a forest-to-table dinner at Molly’s in Soulard

Thursday, April 28th, 2011

042811_MOREL2Next Wednesday, May 4, the ever-adventurous folks at Molly’s in Soulard are hosting a multi-course dinner featuring foraged mushrooms and wild greens alongside other locally grown eats. Light hors d’oeuvres will be served at 5 p.m., followed by a five-course sit-down dinner. Here’s why we will be attending:

1. We can’t eat enough morels and other seasonal ‘shrooms.
One of the main ingredients used to prepare the dinner will be mushrooms foraged by none other than Missouri’s self-proclaimed Mushroom King, Thomas Weipert. “This guy is shorter and 75 pounds heavier than me, and you can barely keep up with [him],” remarked Molly’s executive chef Bryan Flaxbeard about the master morel hunter whose been prowling for mycelium for nearly 40 years and is the founder of morelhunters.com.

2. The menu will be a surprise.
Because the menu will be created based on what Weipert nabs in the woods – as well as the other wild edibles foraged by Molly’s kitchen crew – the line-up of dishes won’t be determined until a day or so before the event. However, you can be sure that it will be fresh as can be (and that you won’t just graze on greens and fungi, since the remaining ingredients will be sourced from area growers and farmers).

3. The price. Hors d’oeuvres and cocktails, followed by five more courses, all for $45? Sold!

Want to attend this forest-to-table affair? Call 314.241.6200 to make your reservation.

Three Reasons to try the pie at Pizza-A-Go-Go

Thursday, March 17th, 2011

031711_PizzaAGoGoPizza-A-Go-Go has been a spot you want to go-go to-to since 1967. Here’s why:

1. This place ain’t pretentious, buddy. Getting a meal from Pizza-A-Go-Go is a no-nonsense affair. You have a choice of pizza, pizza or pizza. There are no appetizers, no salads, no calzones and no desserts. The restaurant takes cash or check only; your Visa is powerless here. It’s only open for dinner and it closes a half-hour before the sign says it does, because that’s when the kitchen crew shuts off the ovens. You don’t like it? Tough. The cozy brick building has about 10 tables, and there’s a cooler in the corner for your beers, as this spot is BYOB. If you can’t relax in an atmosphere this informal, you might need a tranquilizer.

2. Let’s talk about the pizza. At Pizza-A-Go-Go, pie comes in two sizes, and at 12 inches, the small is big enough for three people (or one or two, with leftovers highly probable). The crust is house-made and hand-tossed and its thickness is somewhere between a St. Louis-style thin and a traditional medium. It doesn’t overwhelm you like some kind of gluten bomb and instead complements the other ingredients perfectly. The brown bubbles that form near the crust’s edge let the cooks know it’s done – and let you know it’s the real thing. The mozzarella is melted to a seductive golden color, and it fills the craters between the other ingredients in a luscious pizza landscape. The red sauce is tangy and mild, but whoa Nelly, the …

3. sausage they make in-house at Pizza-A-Go-Go gets its own paragraph. A dish is only as good as its ingredients, and if you’re not a vegetarian, we urge you to make the sausage one of the ingredients on your pizza here. This spiced, fresh sausage explodes with juiciness when you bite into it, and each bite – with the fats released from the hot cheese, the savory red sauce, and the chewy crust – comes with an amazing texture and taste. This is the pizza your mother warned you about – plan on eating too much.

Bonus fourth reason: Pizza-A-Go-Go is about 60 seconds away from the Ted Drewes on Chippewa Street – just sayin’.

The Sauce Magazine guide to an Edible Weekend

Tuesday, January 18th, 2011

11811_edwkndWant more food and dining recommendations from the Sauce staff? All you had to do was ask.

Tomorrow, we will be launching Edible Weekend, a free weekly culinary e-newsletter that will provide you with everything you need to have a food-filled weekend. Each week, we’ll cull through hundreds of dining and drinking events to provide you with the best of what’s happening in food and drink around town.

We’ll share which new restaurants and bars are worth the buzz and tell you about new must-try dishes and cocktails. We’ll alert you to fun food festivals and events and reveal where you can find new-to-the-market beer, wine and spirits. We’ll tell you which cooking classes and celebrity chef visits are worth your time and why you should stop by a local shop for a quick spree. And, in our Saucy fashion, we will always provide you with a great recipe that will inspire you to spend some time in the kitchen.

Consider it a personal recommendation from the Sauce staff for a weekend of what we do best: dining and drinking well. If you’re a current subscriber to our Daily Sauce e-mails, you need not do anything: Edible Weekend will start arriving in your inbox every Wednesday. If you’re not, click here to sign up – it’s easy and free!

Get your barbecue fill this weekend

Thursday, September 23rd, 2010

092310_bbqribsIn the world of competitive barbecuing, the public rarely gets to taste the good stuff. The cooks grill and smoke the ribs and steaks, the judges offer their sanctified opinions of same, and the hungry mob is often not even invited.

Not so at the St. Louis Home Fires BBQ Bash. The sixth annual event, held in Wildwood, has become noted for feeding serious grill fare to die-hard lovers of ‘cue. That’s largely because the bash is sponsored by the St. Louis Barbeque Society and because more than 100 amateur and professional teams will crowd the Wildwood Towne Center parking lot this Saturday and Sunday for the chance to win hardware and an invite to a prestigious national cook-off.

That’s what motivates Mary Randall of Always Smoked Absolutely Perfect BBQ. Randall, her sister, and their families – together known as ASAP BBQ – won the Brisket Championship at the Smoke on the Water USA Barbecue Championship in Little Rock, Ark., in 2009. This weekend, ASAP will plate up chili, pork steak, chicken, ribs, brisket, pulled pork and even dessert. Randall is an experienced competitor who “used to spend every weekend practicing” for events like this, she said. “The first year we competed we set up nine Weber grills. Now we use three Backwoods Smokers with water pans; cherry, hickory and apple wood; some grills; and some other appliances, too.”

More than 22,000 people are expected to throng this year’s bash, which benefits Friends of the Saint Louis University Liver Center. Look for an Iron Chef-style competition and a chicken wing-eating contest, too. Shuttle parking is available at St. Louis Community College’s Wildwood campus and at the Schnucks in Wildwood at 16580 Manchester Road.

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