Hello Stranger | Login | Create Account
Jan 23, 2018
Intelligent Content For The Food Fascinated
Email | Text-size: A | A | A

Posts Tagged ‘Celebrity chefs’

Top Chef: The Tour coming to St. Louis on June 30

Tuesday, June 19th, 2012

Bravo TV’s Top Chef is on the road again. The popular “cheftestant” showdown hit the road in May for its fifth annual mobile tour, and St. Louis is the final stop on a 15-city circuit that features a live, interactive cook-off between two former Top Chef contestants in front of fans and a panel of judges.

On Saturday, June 30 at Soulard Farmers Market, chefs Edward Lee and Kenny Gilbert will go head-to-head in a culinary battle for area fans. Lee, who appeared on the cable show in Season 9, is the chef-owner of 610 Magnolia in Louisville, Ky., and a 2011 James Beard Foundation Award finalist in the Best Chef: Southeast category. Gilbert, corporate chef of 50 Eggs Restaurant Group in Miami, appeared on the show in Season 7. The free event will also include games, prizes and opportunities to meet both Lee and Gilbert.

Pre-registration tickets are gone, but walks-ins are still welcome. Just show up the day of the event, when remaining seats will be available on a first come, first-serve basis. Demo times are 10:30 a.m., noon and 1:30 p.m. More information about Top Chef: The Tour 2012 is available on Bravo’s website.

— Images courtesy of Bravo

Sauce Celebrity Chef Series presents an afternoon of brainy barbecue with Adam Perry Lang

Thursday, May 31st, 2012

Adam Perry Lang is Mario Batali’s “go-to-brother for meat and fire.” David Chang attests that “no one knows more about cooking food over fire” than Perry Lang. And now we get the pleasure of hearing from the grill master himself smack dab in the middle of barbecue season.

At his three restaurants in London, New York City and Las Vegas, and in his new book Charred & Scruffed: Bold new techniques for explosive flavor on and off the grill, the classically trained chef explores the meats and “co stars” we love to cook over the coals. From spackles to brines to buttery bastes, his theories and practices make barbecue a complex science. But Perry Lang breaks his process down, giving home cooks the ability to wow their friends with such dishes as smoked pork shoulder with lime coriander salt in their very own backyards.

For Sauce’s next Celebrity Chef Series presented in partnership with Left Bank Books, join us  on Friday, June 15 at Mike Shannon’s “Outfield” patio downtown from noon to 2 p.m. Get tickets here. Perry Lang will discuss his grilling techniques and sign his new book, Charred & Scruffed. Tickets, priced at $45, will include a to-be-signed copy of Charred & Scruffed and a three-course barbecue lunch prepared by Pappy’s Smokehouse’s Mike Emerson and inspired by Perry Lang’s recipes using ingredients from Rain Crow Ranch, Todd Geisert Farms and Straub’s. Varieties of Shock Top beer will be paired with each course. Gelateria del Leone is providing dessert.

Visit eventbrite.com for Adam Perry Lang tickets and more information. Seats are limited.

By the Book: Alice Medrich’s Berry Cobbler

Monday, May 7th, 2012

We interrupt our regularly scheduled By the Book programming for a very special post. Alice Medrich’s new book, Sinfully Easy Delicious Desserts: Quicker Smarter Recipes, has been on our table of must-read cookbooks for a few months now as we waited for the perfect time to cover the Queen of Chocolate in all her sweet-toothed glory. But when we found out that Ms. Medrich was headed to town (more on this in a second), we knew we had to feature her in By the Book before it was too late. And so, here is a special By the Book column – just in the nick of time.

OK, so she’s the Queen of Chocolate. But when it’s 96 degrees outside and the smell of fresh berries perfume the air of the farmers markets before you even approach the booths, it’s easy to pass up the chocolate puddings and cakes for a summer-perfect cobbler. The fact that I’m not much of a baker and that Medrich’s recipe for cobbler sounded so easy, even I couldn’t screw it up, certainly didn’t hurt either.

The cobbler came together as quickly and easily as I expected. The fruit was even mixed in the baking dish, letting me cut down on cleanup time. (Thanks, Alice.) The recipe called for six cups of berries of my choice, so I used two cups each of blueberries, blackberries and raspberries. Toss with sugar and some flour, and throw ‘em in the oven until they get oozy and soft. Done and done.

Next, it was time to make the “crust.” Surprisingly, the recipe used a cream scone dough that called for an equal amount of corn meal as flour, along with sugar, baking powder, salt and ¾ cup of heavy cream. Like I said, easy as pie. Once the fruit came out of the oven all hot and bubbly, I topped it with bits of the cornmeal-and-flour crust and popped it in the oven to do it’s thing.

The result was simple and delicious, a rustic way to let fresh fruit shine. There was no complexity here, no layers of depth or what-is-that bites. The flavors were clean: the fruit sweet, the cornmeal topping crunchy and slightly gritty. Next time I have a bushel of berries on hand, I know exactly what to do with them. And don’t forget a big ol’ scoop of vanilla ice cream on top. Watch it melt into those sweet fruit juices and you’ll swear you have summer in a bowl.

Before we get to the recipe, let us tell you how you can meet Ms. Medrich herself. Join us this Wednesday, May 9 at Left Bank Books as the Queen of Chocolate discusses and signs her new book as part of the next installment of the Sauce Celebrity Chef Series. Kakao Chocolate will even be on hand, serving up sweet treats inspired by Medrich’s book. For more information and how you can nab tickets, click here.

Berry Cobbler
6 Servings

The topping is a simple recipe for cream scones made with some cornmeal for flavor and crunch. Use a single type of berry or a medley. Serve with ice cream, whipped cream or creme fraiche, if you like.

For the filling:
6 cups mixed berries – raspberries, blackberries, blueberries, huckleberries and/or olallieberries
3 Tbsp. unbleached all-purpose flour
¾ cup (5.25 oz.) sugar

For the topping:
½ cup (2.5 oz) unbleached all-purpose flour
½ cup (2.33 oz.) fine or medium grind cornmeal
3 Tbsp. sugar
1½ tsp. baking powder
½ tsp. salt
¾ cup heavy cream

• Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Line a baking sheet with parchment or foil.
• To make the filling: Mix the berries with the flour and sugar in the baking dish. Put on the lined baking sheet, to catch any drips, and bake for 25 to 30 minutes, until the mixture is bubbling at the edges.
• Meanwhile, to make the topping: Mix the flour, cornmeal, sugar, baking powder and salt together with a whisk in a medium bowl. Add about half of the cream, give a few stirs, and then push the mixture to one side of the bowl. Pour the remaining cream into the bottom of the bowl and mix gently until all of the flour and cornmeal are moistened.
• When the filling is ready, use two forks to drop craggy-looking clumps of dough (each about a heaping tablespoon) all over the filling. Turn the heat up to 400 degrees and bake for 10 to 15 more minutes, until the filling is bubbling vigorously in the center and the topping is browned. Serve the cobbler hot, warm or at room temperature.

Cover and refrigerate any leftovers. The cobbler topping hardens unappealingly when it is chilled, so reheat in a microwave or a 350-degree oven just until the topping softens, or until the fruit is as hot as you like.

For a chance to win a signed copy of Sinfully Easy Delicious Desserts, tell us about your favorite way to showcase summer berries in the comments section below. The winner will be announced in a double-whammy By the Book post next Tuesday.

Sauce Celebrity Chef Series presents A Splendid Friday Evening With Lynne Rosetto Kasper

Thursday, December 15th, 2011

121511_lynneRCWe know, we know; we haven’t even caught our breath from our last Celebrity Chef announcement. But we can hardly wait to tell you about the next event in our Sauce Celebrity Chef Series: A Splendid Friday Evening With Lynne Rosetto Kasper, presented in partnership with St. Louis Public Radio.

The host and producer of The Splendid Table public radio show is returning to St. Louis to discuss her latest book: The Splendid Table’s How to Eat Weekends. In this follow-up to her first book, How to Eat Supper, Kasper celebrates the hours the weekends allow us and encourages readers to use that time to visit new neighborhoods, find new markets, gather new ingredients and learn new cooking techniques, all of which she hopes will instill knowledge and experience readers can carry over into their everyday meals.

Join us at Soulard Presentation Hall on Friday, Feb. 24, from 6 to 10 p.m., as Kasper discusses and signs her new book. Tickets, priced at $35, will include a food and drink reception, the discussion and signing of her book and valet parking. Copies of Kasper’s How To Eat Weekends will be available for purchase for an additional $35 in advance at Left Bank Books and at the event. It’s sure to be an evening of culinary insight and inspiration, so reserve your ticket today via St. Louis Public Radio.

Sauce Celebrity Chef Series presents an afternoon with Gabrielle Hamilton

Wednesday, December 7th, 2011

100711_gabrielleAnthony Bourdain called it “Magnificent. Simply the best memoir by a chef ever.” Mario Batali said she “has changed the potential and raised the bar for all books about eating and cooking.” Now, you have a chance to discuss Gabrielle Hamilton’s honest and thought-provoking memoir, Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, with the chef and author herself as she travels to St. Louis for what is sure to be a fun and insightful afternoon.

For the next installment of the Sauce Celebrity Chef Series, join us at Monarch on Monday, Jan. 30, at noon for a luncheon with Hamilton, presented in partnership with Left Bank Books. The chef-owner of New York’s Prune restaurant will read from her memoir while guests enjoy a menu inspired by Hamilton’s memoir and designed by Monarch executive chef Josh Galliano.

Tickets for the event cost $35 and include lunch and a paperback copy of Blood, Bones & Butter, which Hamilton will be signing. Tickets are available for purchase at Brown Paper Tickets and Left Bank Books locations.

Niche, Zingerman’s have St. Louis in bacon daze

Friday, May 7th, 2010

050710_nicheGerard Craft devotees are well aware that the chef has an affinity for bacon. So, too, does Ari Weinzweig, co-founder of Ann Arbor, Mich., institution Zingerman’s Delicatessen and author of Zingerman’s Guide to Better Bacon. Pair the pork paramours, and you can understand why the bacon dinner held last night at Niche sold out within six hours of its announcement.

After having snagged seats at this four-course bacon bonanza, Sauce agrees with Craft and Weinzweig that bacon can, indeed, secure a spot in any meal – from start to finish. It began with a melt-in-your-mouth house-cured lardo drizzled with olive oil and sprinkled with walnuts, then moved to the innovative Hangtown Fry (pictured above), made of an egg-ramps purée, fried oyster and bacon caviar (the preparation for this alone deserves an article unto itself) all stuffed into an eggshell. Next was our fave of the night, bacon hash, a composition of crispy jowl, locally grown micro greens, peas and a poached egg, placed atop toasted Companion bread. Bits and Grits Waffles involved a grits-based waffle topped with smoked pork belly, and a touch of maple jus served with clam chowder, an airy clam foam, baby carrots and pea shoots from Claverach Farm. Suffice it to say that dessert – bacon ice cream rolled inside chocolate cake, drizzled with bacon chocolate gravy and served with a wedge of pork fat brittle – was hardly a gammon.

An animated Weinzweig led the bacon enthusiasts through the annals of bacon and the storied beginnings of Zingerman’s. He’ll be doing the same today from noon until 2 p.m. at Straub’s at 8282 Forsyth in Clayton, where customers can pick up a signed copy of Zingerman’s Guide to Better Bacon and grab a bite of Weinzweig’s Cheese-Bacon Scone, a recipe featured in the book.

– Ligaya Figueras

Photograph by Ligaya Figueras

Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004