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Posts Tagged ‘Mark Sanfilippo’

The Scoop: Salume Beddu to move inside Parker’s Table

Wednesday, April 19th, 2017

BudgetCrunch_Feb25_01

{ The Beast Sandwich at Salume Beddu } 

 

Salume Beddu will soon stack its signature sandwiches at a new location and embark on a new partnership. As reported by the St. Louis Post-Dispatch, owner Mark Sanfilippo will move the retail sandwich portion of the business to Parker’s Table at 7118 Oakland Ave., leaving behind its current location at 3467 Hampton Ave.

“We’re going to start rolling out sandwiches (at Parker’s Table) in the next few weeks, just to make sure everything’s tight and working well,” Sanfilippo said. “The last service at the Hampton location will be Saturday, May 13.”

Salume Beddu moved its wholesale production and curing operations a larger facility in Olivette last year.

“The wholesale business has grown to a point where I really need to hunker down and focus in on it,” he said. “I’m just spread really thin between the two places, and the staff is pretty lean. In talking to Jonathan (Parker), we both thought it seemed like a great fit and a great way to keep the sandwiches going and allow me to focus in on the wholesale side more.”

Parker said he looks forward to the new addition to his Richmond Heights specialty shop. “I think it’s going to be great,” Parker said. “We’ve been friends for years. It just makes sense.”

Sandwiches will be available roughly around the same hours as the Hampton location, 11 a.m. to 3 or 4 p.m., but there won’t be seating inside. Most Salume Beddu products will be available to purchase at Parker’s Table as well, and Sanfilippo said he’ll periodically do salumi pop-ups, where he’ll bring with a slicer to offer specialty cuts like coppas and culatellos. He also hopes to do pop-up family-style dinners at Parker’s Table this summer, focusing on regional Italian cuisine.

Photo by Holly Fann

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Salume Beddu to offer lunch

Monday, April 4th, 2011

11411_charcuterie_RPatrons of Salume Beddu know how much fun it is to visit the artisanal salumeria at 3467 Hampton Ave. Besides drooling over the guanciale, salsiccia and coppa offerings, shoppers inevitably end up chatting with the shop’s affable duo of Mark Sanfilippo and Ben Poremba. Soon cured meat- and cheese-lovers will have another reason to linger.

Beginning tomorrow, April 5, Salume Beddu will offer lunch. The shop will be open Tuesday through Friday, 11 a.m. to 6 p.m., and Saturdays, 11 a.m. to 4 p.m. The lunch menu will feature items such as a salsiccia sandwich on locally made bread, a roast pork belly plate and a coppa and mozzarella plate. Sure, you could opt for carryout, but we’ll bet that you’d rather take a seat at that inviting communal wooden table. Be careful, noon will turn to 2 p.m. before you know it.

— Photo by Greg Rannells

It’s round two for Dining Duels at The Ritz-Carlton

Tuesday, March 22nd, 2011

032211_battleThe chef duel held this past January between The Ritz-Carlton’s culinary top guns, executive chef Azhar Mohammad and executive pastry chef Simone Faure, and Salume Beddu’s Ben Poremba and Mark Sanfilippo was a tasty and entertaining affair. The four-course dinner, dubbed “Dining Duels in The Wine Room,” was a friendly competition pitting dishes prepared in a classic cooking style against those prepared in a rustic manner, each using the same set of ingredients. (Classic just barely beat out rustic by diners’ vote, though this was less about winning than it was about enjoying some truly delicious dishes.)

All four chefs are now preparing for round two, with the bell ringing on Saturday, April 2 at 7 p.m. For this bout, the chefs will pit Middle East against Far East, applying the flavors and techniques of those regions to the same batch of ingredients. Round one sold out in a matter of hours for the limited seating event, so hurry up and make your $75 reservation by calling 314.863.6300.

Congrats: Salume Beddu in Wall Street Journal

Wednesday, January 13th, 2010

011310_salumebedduA Saucy congrats to Salume Beddu’s Mark Sanfilippo and Ben Poremba, who were mentioned in today’s Wall Street Journal story on the implications of new airport security measures for salumieres.

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