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Nov 26, 2015
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Posts Tagged ‘Herbie’s’

Cooking the Classics: Chicken and Dumplings

Tuesday, November 24th, 2015



Chris Vomund, Herbie’s Vintage ’72 executive chef, has taken traditional chicken and dumplings in some surprising flavor directions. Start with the classic recipe below, then dream up your own flavor combinations or try one of Vomund’s ideas like miso and mushrooms, ginger and lemongrass, juniper and marjoram, and tomatoes, zucchini, yellow squash and red wine.

Chicken and Dumplings
Adapted from a recipe by Herbie’s Vintage ’72’s Chris Vomund
4 servings

1/3 cup olive oil
4 Tbsp. white wine vinegar, divided
2 lbs. boneless, skin-on chicken thighs*
2 Tbsp. butter
2 carrots, sliced
2 large celery ribs, sliced
2 garlic cloves, minced
1 small onion, diced
2 tsp. dried rosemary, divided
2 tsp. dried sage, divided
2 tsp. dried thyme, divided
2 cups dry white wine
6 cups chicken stock
2 1/3 cups flour, divided, plus more for dusting
1½ tsp. kosher salt, divided
¾ cup water
½ tsp. freshly ground black pepper

• In a large mixing bowl, whisk together the olive oil and 2 tablespoons vinegar. Add the chicken thighs and toss to coat. Cover and refrigerate overnight.
• In a large Dutch oven over medium-high heat, melt the butter. Meanwhile, pat the chicken dry with paper towels. Cook the chicken skin-side down until browned and the fat renders, 10 to 15 minutes. Flip the chicken and cook another 5 minutes, then transfer to a cutting board. Pour all but 1 tablespoon pan drippings into a measuring cup. It should total about ¼ cup.
• Add the carrots, celery, garlic and onion to the Dutch oven over medium heat and cover, stirring occasionally, until the vegetables are tender, about 10 minutes. Add 1 teaspoon rosemary, 1 teaspoon sage and 1 teaspoon thyme and stir about 30 seconds. Increase heat to high, add the wine and the remaining 2 tablespoons vinegar and boil 5 minutes. Add the chicken stock and return to a boil, then decrease the heat to medium-low and simmer 30 minutes to reduce.
• Meanwhile, prepare the dumpling dough: On a clean work surface, combine 2 cups flour and 1 teaspoon salt with your hands. Gather the flour into a mound and make a well in the center. Slowly add the water, mixing with your hand until a dough starts to form. Knead the dough a few times to form a ball, but do not overwork.
• Lightly sprinkle the work surface and a rolling pin with flour. Roll the dough to ⅛- to ¼-inch thickness and sprinkle with the remaining 1 teaspoon rosemary, 1 teaspoon sage and 1 teaspoon thyme. Fold the dough in half, then roll out again to ⅛- to ¼-inch thickness. Use a sharp knife to slice the dough into 1½-inch pieces. Set aside.
• In a small saucepan over low heat, prepare a roux by whisking together the reserved ¼ cup pan drippings and the remaining 1/3 cup flour until well blended. Cook about 5 minutes, whisking frequently.
• Pour the roux into the Dutch oven and bring to a boil over high heat. Meanwhile, cut the chicken into 1-inch chunks. Stir in the chicken, pepper and the remaining ½ teaspoon salt, then add the dumpling dough to the stew, making sure the dough pieces don’t touch. Gently shake the Dutch oven to coat the dumplings in liquid. Return to a boil, then reduce heat to medium-low, cover and simmer 30 minutes, gently shaking the Dutch oven occasionally.

*Ask your butcher to debone skin-on chicken thighs, but save the bones to make stock.


-photo by Greg Rannells

The Scoop: Herbie’s owner to open chess-themed Kingside Diner in Central West End

Wednesday, March 18th, 2015


The team at Herbie’s Vintage ’72  in the Central West End is extending its talents to pancakes and sides of bacon. Herbie’s owner Aaron Teitelbaum has announced plans to open Kingside Diner this April in the former Lester’s at 4651 Maryland Ave., as reported by St. Louis Magazine.

Teitlebaum said the daily diner will fill a void in the Central West End restaurant scene since the closure of longtime staples like Herschel’s and The Majestic. “There’s a very big void also for late-night dining,” he said, adding that Kingside will be open until 3 a.m. on Fridays and Saturdays.

The kitchen will churn out classic diner fare for all-day breakfast and lunch beginning at 6 a.m. Herbie’s chef Chris Vomund, formerly of The Nest, will oversee the menu development and culinary operations at the new diner, which will also feature daily blue-plate specials. Herbie’s beverage director Amanda Wilgus will handle the beverage program, which will focus on breakfast cocktails and bottled beer.

Kingside will seat 90 people inside and an additional 90 to 100 when warmer weather allows for patio seating. The diner will also offer a walk-up counter and a grab-and-go section for customers on the move.

The diner’s chess-inspired name comes thanks to its neighbor – and landlord – the World Chess Hall of Fame. Teitelbaum said he plans to partner closely with the organization, opening Kingside to beginner’s play Sundays through Thursdays after 3 p.m., when the menu will switch from breakfast and lunch options to small plates and a full bar.

“We’re not here to bring in something that’s going to compete with my friends and neighbors,” said Teitelbaum. “We want to be something that adds to the community.”



The Scoop: Former exec chef at The Nest Chris Vomund joins culinary team at Herbie’s

Thursday, October 9th, 2014



Herbie’s Vintage 72 is seeing changes to its kitchen crew. Chris Vomund will join the team at the CWE restaurant Oct. 14. He will initially assume the position of chef de cuisine, but Herbie’s owner Aaron Teitelbaum said the goal is for Vomund to become the restaurant’s executive chef, replacing chef Chris Ladley, who left Herbie’s in September. Teitelbaum called Vomund “a solid cook” whose style suits the classical French cuisine at Herbie’s.

Previously, Vomund was executive chef at The Nest in Frontenac. Upon its closure this summer, he took an interim position as sous chef at 1111 Mississippi. His 12 years of restaurant experience also includes working as kitchen manager at Pi in the CWE, helping to open the Pi carryout location in Chesterfield and managing the kitchen at Hard Rock Cafe at Union Station.

“I’m looking forward to taking classical French and maybe incorporating a little of the great farm-fresh stuff we have in the Midwest,” Vomund said of his new position.

As for Ladley, who ran the kitchen at Herbie’s since March 2013, he has joined chef Rick Lewis’ culinary brigade at Quincy Street Bistro. In addition, he is butchering for The Block. “I spend my Wednesdays breaking down lots of pigs and Fridays doing the same thing with beef,” Ladley said. “It’s nice to have a life again and see my fiancee.”

The Scoop: Jeff Orbin bids farewell to Herbie’s and Monarch

Thursday, March 13th, 2014


{Jeff Orbin}


A longtime face in the restaurant industry has decided to call it quits. Jeff Orbin, business partner of Aaron Teitelbaum and a familiar face at Herbie’s Vintage 72 and Monarch Event Space, is leaving the hospitality world. Teitelbaum is now the sole owner of both spaces.

“I’m going back into the design world. That’s what love to do,” said Orbin, whose background in design includes graphic design, Web, print, interior and brand solutions. “It just got to be that time for me. I wanted to do what I am passionate about.” Orbin said there are currently many opportunities for design and consulting, and he expects to branch out beyond hospitality-related design projects. He will remained based in St. Louis.

Orbin, who created the logo and brand identity for now-defunct Miso on Meramec, said when he partnered with Teitelbaum to launch Monarch, he wanted “to do something different for design” in St. Louis restaurants.

Orbin said he has considered leaving the restaurant business for more than a year. Last week, he and a third partner, Gabe Grossberg, reached a buyout agreement with Teitelbaum. “It was a tough decision,” Orbin said. “Aaron and I are great friends, even before the business, and we will be great friends.”

Teitelbaum agreed that Orbin’s departure was amicable. “It was time for the company to continue growing, but also a time to evaluate where everybody wanted to be,” Teitelbaum said. “Jeff and I have been best friends since we were kids. My passion has been restaurants. Jeff’s was design. He wanted to follow his passions a little bit more.”

Teitelbaum and Herbie’s executive chef Chris Ladley have been busy preparing for the April 1 launch of new menus for both the bistro and the dining room. The bistro menu will be primarily small plates, featuring anything from house-made sausages to cheeses to steak tartare to sliders. On weekends, diners can expect to see a chef at a raw seafood bar making fruits de mer platters.

The new dining room menu will feature upscale French-style cuisine, similar to dishes served at the 1904 World’s Fair.  “We’re going to elevate the dining scene in our dining room,” Teitelbaum said. “We think there hasn’t been enough focus on fine dining; we think people are afraid of it.”

- photo by Brian Fagnani

The Scoop: Monarch to shutter in March

Thursday, February 23rd, 2012

Monarch is closing. After a search to move the Maplewood restaurant to a smaller location over the past year, owners Jeff Orbin and Aaron Teitelbaum have decided to close the restaurant that has stood at 7401 Manchester Road for the last nine years, according to a press release sent out this afternoon. Orbin and Teitelbaum, who also own Herbies in the Central West End, explained that a trio of problems – poor economic conditions, the sheer size of the restaurant and the “multitude of discount dining deal programs” – led to their decision.

“Unfortunately, the St. Louis dining population has been unable to adequately support a restaurant of our caliber and size, in our current location on a consistent basis,” the release said.

Executive chef Josh Galliano, who was named a semifinalist for a 2012 James Beard Foundation Award in the Best Chef: Midwest Category just this week, confirmed to The Scoop that, while he doesn’t know what his next moves will be, he plans to stick around.  “I’m privileged to stay in St. Louis to do what I do. I’ve made my culinary reputation in other cities and I’m making it here as a chef.”

There is a ray of sunshine for Orbin and Teitelbaum as well. Amid announcing the closure, Orbin and Teitelbaum also noted that they are looking to launch a new concept in fall 2012, with hopes of making the announcement this summer. Monarch will shutter its doors on Sunday, March 11.

See all our coverage of Monarch here.

Drink This Weekend Edition: Five Bistro’s fab burger is no secret, but how ‘bout those cocktails?

Friday, November 25th, 2011

112311_peardrinkYou go to Five Bistro for a standout burger. You go to Five Bistro to sup from a menu crafted from 90-percent local ingredients. But cocktails? Five Bistro wasn’t on my typical suspects list for a well-crafted mixed drink – until now.

Bartender Mary Mangan came aboard Five this past March. Mangan has tended bar at Carmine’s, Lucas Park Grille and Herbie’s. Her training at the latter – by seasoned bartender Heather Dodderer (now at Taste) – shows in the quality selection of liquors, smart pairing of ingredients for original recipes, and blessed willingness to measure.

Classic drinks on Five’s 10-item cocktail menu include pre-Prohibition gin cocktail The Last Word, a Moscow Mule and a seasonal Bloody Mary. Mangan brings these oldies into the 21st century using products from boutique, small-batch distilleries like North Shore (No. 6 gin for the Last Word and its aquavit for the Moscow Mule) and Boyd & Blair (The distillery’s potato vodka, my personal vodka fave right now, is poured into Five’s Autumn Mary).

Among Mangan’s own creations, the winner was the Prickly Pear (pictured), which showcases Mangan’s ability to stick with chef-owner Anthony Devoti’s fresh-is-best and make-it-from-scratch philosophies. The drink is made with muddled pears, house-made ginger syrup, Ransom Old Tom Gin, Belle de Brillet Pear Liqueur, St. Germaine Elderflower Liqueur, fresh lemon juice and St. Elizabeth Allspice Dram. Pear, ginger and a touch of clove, cinnamon and nutmeg from the allspice dram keep the Prickly Pear bundled in winter flavors. Another of Mangan’s originals, The Muse, is an unexpected trio of New Holland The Poet Oatmeal Stout, locally produced Spirit of St. Louis Island Time Amber Rum and a tawny port by Portuguese maker Dow’s. This delicious beer cocktail is filled with chocolate and sweet cherry notes, but, as my husband cautioned, that ounce of rum and half-ounce of port added to the beer is “just gonna get you into trouble.” My response: “Stick with one and be done.”

Ah, but don’t leave without ordering one little edible: the fried deviled egg. This deep-fried delight is filled with a smooth mix of egg yolk, aïoli, crème fraîche, whole grain mustard, freshly grated horseradish, Sriracha and Spanish smoked paprika. It’s served on a bed of micro mustard greens with a dollop of tangy mustard-balsamic aïoli and a smidgeon of subtly citrus lemon-caper vinaigrette. You wont find it on Five’s menu but Devoti’s kitchen brigade will be happy to get this crazy-good creation down your gullet.

Sauce: The Photographs

Friday, August 27th, 2010

082710_champtowerWe loved this cover. Local photographer Brian Fagnani shot this gorgeous photograph at Herbie’s in the Central West End for the November 2009 issue of Sauce. We’d almost call it our favorite, except that it’s too difficult to pick a favorite, thanks to the group of incredibly talented photographers we have working with us here at Sauce. From a lowly fungi to a stunning squash blossom, delicate garlic skins to chocolate that’s smooth as silk, these stunning images truly make our coverage of the local food scene jump off the page.

Tomorrow night, you can peruse 40 of the most mouthwatering of these photos, framed and available for purchase, at the very first Sauce: The Photographs event, held at downtown’s Philip Slein Gallery at 1319 Washington Ave. The show starts at 6 p.m., and no tickets are needed; admission to the event is absolutely free.

Sounds like quite a tasty Saturday night to us. See you tomorrow!

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