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Oct 22, 2017
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Posts Tagged ‘Beth Styles’

First Look: Lemon Gem Kitchen Goods in The Grove

Monday, November 28th, 2016

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Just in time for holiday shopping, Lemon Gem Kitchen Goods has opened doors at 4180 Manchester Ave., in The Grove. The space that formerly housed Rise (fear not – the coffee shop moved to a larger location next door) has been transformed into a small retail shop showcasing home goods and accessories.

This isn’t owner Beth Styles’ first foray into retail. As The Scoop reported in August, she also owns Parismonia, a vintage clothing store on South Grand Boulevard. At Lemon Gem, Styles turns her attention to cookware, knives, baking tins and more. The shop features a mix of brands like OXO, Cuisinart and Victorinox alongside local artisans like Sprouted Designs, Collin Garrity woodworking and Conscious Apothecary. Styles also offers products new to the St. Louis market, like Skinny laMinx textiles and Short Stack Editions, a single-ingredient-focused cookbook series.

Styles is still putting finishing touches on the upstairs space, which will feature a small children’s play area, an event space and a cookbook nook filled with donated copies of everything from The Joy of Cooking to Cooking Light. Customers can peruse the options and copy down their favorite recipes for inspiration at home.

Lemon Gem Kitchen Goods is open Tuesday through Saturday from 11 a.m. to 7 p.m. and Sunday from noon to 5 p.m. Styles will host a grand opening celebration Dec. 11. Here’s a first look at what to expect at The Grove’s first kitchen goods store.

 

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Photos by Michelle Volansky 

The Scoop: Lemon Gem Kitchen Goods to open in The Grove

Friday, August 19th, 2016

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If you need a tart pan, Lemon Gem Kitchen Goods will surely have them stocked when it opens in The Grove at 4180 Manchester Ave., this fall. Why? Owner Beth Styles’ missing tart pan sparked the idea for her kitchen supply store. With no nearby local shop near her house, she spent nearly an hour driving to and from an independent kitchen goods store.

“I started thinking, ‘Why don’t we a have a cool, really well stocked local resource in the city that has something for situations like these?” said Styles.

Her visits to kitchen supply stores around the country fed the idea, which she eventually shared with a few fellow St. Louis small business owners, including Rise Coffee owner Jessie Mueller. Mueller proposed Styles use Rise’s current location once Rise moves into a neighboring space.

“In a lot of other cities I’ve gone to, you see complementary businesses,” said Styles. “I just closed my eyes and I could see it in there. It just felt like the right fit.”

Styles, who also owns vintage clothing store Parsimonia, hopes to open Lemon Gem in November, pending when Rise moves next door. The lower level of the 1,300-square-foot space will be dedicated to retail. Lemon Gem (which is the name of an edible marigold variety) will carry basic cooking supplies from suppliers like OXO, Cuisinart, Microplane and Victorinox, artisan goods from local and regional craftspeople and items more geared toward gifts and decor. “We’re hoping to bring in some stuff that hasn’t been sold (in St. Louis) before and celebrate the maker,” Styles said.

Styles said she will alter little of the current interior decor or program. She plans to preserve the children’s area upstairs and add a community cookbook library with reading chairs. In the evening, the second floor will be available to hold events and workshops. “I want (Lemon Gem) to be a good local resource for the South City area in general, a good resource … for people for all cooking levels,” she said.

 

Meatless Monday: Vegetarian Beef Stew

Monday, October 6th, 2014

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Stew means different things to different people. The one I grew up on was a simple yet tasty combination of onion, carrot, potatoes and beef. My husband, however, says it isn’t beef stew without tomatoes and corn added into the mix. Others declare celery a must; still others swear off the carrots altogether.

All of this contradiction tells us two things: 1) Like most stews, you can change up your vegetables based on what you like or have on hand, because 2) the most important thing here is the base. As long as it’s rich and flavorful, you’ve sealed your fate to years of stew-filled Sunday suppers – or meatless Monday meals.

Get the recipe for Vegetarian Beef Stew here.

-photo by Kristi Schiffman

Meatless Monday: Vegetarian Tuna Salad

Monday, July 21st, 2014

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Like so many culinary “aha” moments, the idea for the base of this recipe came to me during what I like to call a “college kitchen” day. I needed something for lunch but hadn’t gone grocery shopping in more than a week. My ingredient options were either in can form or sitting in the freezer in unmarked plastic bags (with an ominous layer of ice, I might add).

I opted out of rediscovering the frozen tundra of past cooking adventures and stood in the pantry, staring at the shelves, willing something to jump into my hands and reveal a brilliant plan. After several scans, I settled on a can of garbanzo beans, thinking I’d whip up some hummus. Then I remembered our food processor went kaput earlier that week. Drat.

Undeterred, I decided it was nothing my good ol’ potato masher couldn’t handle, so I set to work draining the beans and adding some salt, pepper, garlic powder and olive oil to get things going. About halfway through the mashing process, I realized I had the beginning of tuna salad.

Find out how Beth Styles went from half-smashed beans to a spot-on vegetarian version of this picnic staple here, and get the recipe here.

-photo by Carmen Troesser

 

Meatless Monday: Monte Cristo Sandwiches

Monday, April 28th, 2014

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A Monte Cristo is a sandwich-lover’s delight: stacks of deli meat sealed together with gooey cheese and jams, held by crisp battered slices of bread. But when a vegetarian version of this classic at Disney World turned out to be nothing more than a glorified grilled cheese, writer Beth Styles set out to make her meatless Monte Cristo wishes come true. Read more about her quest here, and get the recipe here.

-photo by Carmen Troesser

Meatless Monday: Vegetarian Bourguignon

Monday, February 3rd, 2014

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No one sneers at vegetarian cooking like the practitioners of classic French cuisine. Their recipes are so sacred, their art so carefully considered, that any substitution is viewed as an insult to the French people as a whole. Kelp powder in your veggie bouillabaisse? C’est scandaleux!

So when I was assigned boeuf bourguignon to vegetize, I turned to an old friend to help me get a handle on the spirit of this continental conundrum: Julia Child’s 1961 classic, Mastering the Art of French Cooking. It’s here that Julia described this stew as “Certainly one of the most delicious beef dishes concocted by man.”

On the surface, boeuf bourguignon is a simple red-wine-and-beef stew, a peasant dish whose root vegetables and undistinguished cuts of meat reveal a surprising depth of flavor. In recent years, this classic has been revived, joining the ranks of haute cuisine and being relegated to that class of dishes set aside for special occasions – the season of which we are trekking through full steam. So let’s get to the dirty work, shall we?

To read more about how Beth Styles vegetized this classic beef dish, click here. To get cooking right now, click here for the recipe.

-photo by Kristi Schiffman

Guide to the Holidays: Gifts for the Starter Kitchen

Saturday, November 2nd, 2013

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From pans and knives to stick blenders and spice grinders, the kitchen can be an overwhelming place for those just beginning their culinary journey. And while the tools to make meals are certainly paramount, a kitchen is also a place where function and style cozy up like cream and sugar, allowing inhabitants to express themselves through more than the power of a hot pan.

For those who learn best outside the pages of a book, a Gourmet Cooking Class at the Alpenhorn Gasthaus in Hermann is sure to incite and inspire. On weekdays, chefs Kate and Adrian offer hands-on cooking classes featuring seasonal produce. Once you learn to cook your gourmet four-course meal, enjoy it with paired wines. Afterward, consider booking some spa time to ease those well-worked culinary muscles. $95 per person. Advance registration required. Alpenhorn Gasthaus, 179 E. Highway 100, Hermann, 573.486.8228, alpenhorngasthaus.com

To see more great starter kitchen gifts for the budding chef in your life, click here.

 
 

In This Issue: Vegetize It – Feel-good Brownies

Friday, August 16th, 2013

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It seems like once August rolls around, we fill the remainder of summer with a frenzy of picnics and barbecues. And while burgers, brats and beer are certainly the holy trinity of these outdoor get-togethers, there is one more “b” that makes a frequent appearance, thanks to the person who realizes we’ll need something sweet to balance the savory. That we’ll need brownies … vegan brownies.

That’s right. This month we’re taking things a step further by not just omitting meat, but all animal products. And if there is one thing I’ve learned about tweaking baking recipes, it’s that keeping it simple is the way to go.

For this brownie recipe, three dairy components needed replacing: eggs, butter and chocolate chips. Since eggs would be used more for thickening (instead of leavening), I tried two ways to replace them. The first was to use one ripe, mashed banana for every egg, but the flavor of the fruit was way too strong. Round two: applesauce. It’s something a lot of baking recipes call for to add extra moisture, and it has a similar thickness to whisked eggs without tainting the flavor of the final dish. All of these traits worked perfectly in this dish.

As for the butter, it’s like the bacon of the meat world; you just can’t find something that gets the exact same taste and texture. So I hit the “easy” button and picked up a tub of Earth Balance buttery spread, which is available at most grocery stores around town.

I treated the chocolate much the same as the butter, although my fingers were crossed that I could find something besides carob, a member of the pea family frequently substituted for chocolate whose taste I’ve never been able to swallow. Luckily, while walking down the “healthy eating” aisle at my local supermarket, I found non-dairy chocolate chips made from cocoa, which are every kind of “free” you can imagine: dairy-free, gluten-free, wheat-free, peanut-free, soy-free … and the list goes on.

So there I was, my three ingredients replaced. I went home to double-check my research before I started baking. And it’s a good thing I did.

To read more about the surprising facts Beth Styles discovered when creating these vegan, feel-good brownies, click here.

- Photo by Carmen Troesser

 

 

Vegetize It: Monte Cristo sandwiches

Thursday, June 27th, 2013

 

My first encounter with a Monte Cristo sandwich wasn’t that long ago. I was visiting my best girls in Los Angeles, and we had decided to do something we’d never done in the six years we lived out there: go to Disneyland. By midday, we’d spun in the teacups, screamed in the Tower of Terror and had our picture taken in front of Sleeping Beauty’s castle. Famished, we turned in to the first restaurant we spotted: Cafe Orleans.

Click here to read how Beth Styles turned a Monte Cristo vegetarian in our June issue.

-Photo by Carmen Troesser 

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