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Mar 22, 2018
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Posts Tagged ‘Cardwell’s’

Sauce Holiday Countdown: Missouri River Country

Thursday, December 12th, 2013


Head west with Missouri River Country, which documents stories and scenery beginning in St. Louis and following the Missouri River for 100 miles to Hermann. Foodies will love the essays from local chefs, farmers and purveyors including Gerard Craft of Niche, Bill Cardwell of Cardwell’s, Maddie Earnest of Local Harvest Grocery and Cafe  and many more. The essays and photography in this beautiful book will inspire you to plan a road trip along the Missouri River, or at the very least, make you feel like you took one. $40, magnificentmissouri.org

 And now…

We’re giving away a copy of this gorgeous book celebrating Missouri River country and all its splendor.  Click here to enter!




Calling all Sauce readers: We want to know your favorite dishes!

Friday, September 21st, 2012

Since 2008, we’ve been sharing recipes for your favorite local dishes in our New Classics column. But now we need to restock the coffer. Which classic dishes do you return to no matter how enticing the specials sound? What menu items dance through your daydreams on a daily basis?

You provide the dishes, and we’ll provide the recipes – no matter how much begging and pleading we have to do to get them. How can you get your favorite on our list? It’s easy. Just email us, send us a Tweet, write in the comments section below or write on our Facebook wall and tell us about your go-to dishes. Then, check out our print issue each month to see if your pick made it into our New Classics column. Got it? OK, get dishing!

(pictured: Cardwell’s at the Plaza’s Bill’s Burger Meister Burger)

— Photo by Carmen Troesser

Clayton Restaurant Week returns to get you out of your winter restaurant rut

Friday, January 14th, 2011

11411_CRWHaven’t had time to get away for a nice dinner lately? Is there a great restaurant you’ve been hoping to try but can’t justify shelling out the extra cash? Or, as the temperature drops, are you just stuck in a take-out rut? Well, fret not: Clayton Restaurant Week is returning for a little bit of culinary salvation.

Just like last year, diners can show up to several Clayton restaurants from Jan. 24 to 30, to enjoy a three-course meal for just $25. The list of restaurants this year is at 19, with a smorgasbord of cuisines available. Grab shrimp gyoza and the Erik Johnson Roll (filled with crab, cucumber, avocado, cream cheese, tuna, salmon, eel sauce, house-made creamy wasabi sauce and special seasoning) at Tani Sushi Bistro, enjoy lobster bisque and scallop of pork loin Zingara at the legendary Chez Leon or get a taste of Italy with  house-made gnocchi, lamb ragout and lemon-herb ricotta at Luciano’s Trattoria. Salivating yet?

Even better: Sip on a Pearl Vodka cocktail or a glass of Casa Lapostolle wine at a special restaurant week price. Not sure what to with all that cash you’ll be saving? Put it to good use by adding a few bucks to your bill for KidSmart, a charity which provides school supplies and educational resources to thousands of local students each week.

Here’s the full list of restaurants participating this year: Alexander’s, Araka, Bar Napoli, Barcelona, Bar Napoli, Cardwell’s, Chez Leon, J. Buck’s, Jimmy’s On The Park, Luciano’s Trattoria, Mazara, Mosaic Bistro Market, Oceano Bistro, Portabella, Remy’s Kitchen & Wine Bar, Roxanne, Ruth’s Chris, Tani Sushi Bistro, The Crossing and The Grill at The Ritz-Carlton.

With such a great deal available to all hungry St. Louisans, reservations are highly recommended. For more information, or just to drool over the slated menus, click here.

New cooking school coming this summer

Wednesday, April 14th, 2010

041210_culinaryinstChef Chris Desens acknowledges that the celebrity chefs of the Food Network have brought a new generation of young, would-be food artistes to the restaurant industry. “But the caution I would say is, that’s the TV world,” he said. “The real world requires something different.”

That something is kitchen fundamentals, and that’s what will be taught at the brand-new Culinary Institute of St. Louis at Hickey College.

Desens, the program director for the cooking school, will supervise operations at the 28,000-square-foot academy currently being built on Lindbergh Boulevard just north of Dorsett Road. The first class is scheduled for July, and after 20 months, graduates will earn an associate’s degree in culinary arts.

“We’re really going to stress fundamentals,” said Desens, formerly the executive chef at Racquet Club Ladue and Cardwell’s in Clayton. “We’re not going to have a baking and pastry program or a restaurant on the premises, but the industry folks should be excited about bringing a higher quality of applicant their way.”

The industry folks should also know that Desens is actively looking for Culinary Institute instructors.

– Byron Kerman

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