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Mar 25, 2018
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Posts Tagged ‘Panorama’

Just Five: Grilled Pound Cake and Apricots

Wednesday, August 17th, 2016



This recipe was inspired last spring when I had the opportunity to work with Panorama chef Ivy Magruder on a multi-course meal themed around the French mother sauces. Riffing on that idea, we created a dish based on one of my mother’s special desserts: lemon pound cake. Now my mom’s version was not a fancy recipe – it required boxed mixes and a lot of eggs and oil. But Magruder elevated her classic dessert, grilling the pound cake and topping it with macerated fruit. The dish was a huge success.

Grilling pound cake adds texture, slight caramelization and beautiful, slightly charred spots. Summer is the perfect time to try variations on this dessert, and I wanted to play with apricots, as I’m most familiar with the dried version served on cheese plates. Fresh apricots, like figs, are delicate creatures, slightly tart and almost creamy when ripe. They hold up well on the grill, as do peaches, plums or nectarines. I also gilded this grilled lily with almond whipped cream, but feel free to swap for vanilla or mix in a spoonful of lemon curd to play up the fruit’s tart notes.


Grilled Pound Cake and Apricots
Inspired by a recipe from Panorama’s Ivy Magruder 
8 servings

1 pound cake, cut into 8 slices
4 ripe apricots, halved and pitted
1 cup heavy whipping cream
1 Tbsp. sugar
1 tsp. pure almond extract

• Prepare a charcoal grill for high, direct heat and create a two-zone fire by moving the coals to one side. Alternately, preheat a gas grill for high, direct heat.
• Place the pound cake over direct heat and sear just until grill marks appear, 30 seconds to 1 minute. Flip and grill the other side, 30 seconds to 1 minute. Remove and set aside.
• Place the apricots cut-side down over direct heat and sear until grill marks appear, 30 seconds to 1 minute. Flip and place skin-side down over indirect heat or move to the upper tier of a gas grill. Cover and cook 1 minute, until the fruit is soft but not falling apart. Remove and set aside.
• In a chilled bowl, use a hand mixer on high speed to whip the cream until soft peaks form, about 2 minutes. Add the sugar and almond extract and whip 30 seconds to 1 minute until the cream has stiffened to your desired consistency.
• To serve, place a piece of grilled pound cake on each plate. Top each with an apricot half and a dollop of whipped cream. Serve immediately.

The Scoop: SLU School of Law restaurant The Docket opens downtown

Wednesday, August 28th, 2013



Saint Louis University School of Law’s new restaurant The Docket is now open for service. The restaurant is located on the ground floor of the law school’s new downtown location at 100 N. Tucker Blvd. Open to the public, The Docket features a grab-and-go counter for breakfast and lunch, a buffet and an a la carte menu for lunch, and regular dinner service.

Chef Treff Baker is helming the kitchen, and as with other Bon Appétit-managed venues (Washington University’s dining services and Saint Louis Art Museum’s restaurant Panorama), he and his team are using locally sourced, seasonal ingredients and scratch-made sauces, dressings and dough. On the beverage side, the bar features wine, craft beer, handcrafted cocktails and house-made sodas.




General manager Jorge Rama described The Docket’s concept as one focused on family-style plates and foods that promote conversation, such as the pizzas served with scissors (pictured). True to its name, in just its first week open, Rama said The Docket has seen judges, lawyers, jurors and law students all frequenting the new space.



Watch This: Panorama at Saint Louis Art Museum

Saturday, June 29th, 2013

The new East Wing at Saint Louis Art Museum opens this weekend, and its new restaurant, Panorama, opens its doors July 1. Publisher Allyson Mace talks with Chef Edward Farrow about his latest project. Click here for more.

The Scoop: The Docket to open downtown at Saint Louis University School of Law

Wednesday, June 5th, 2013


Saint Louis University School of Law has announced that it will be opening a restaurant called The Docket on the ground floor of its new downtown location at 100 N. Tucker Blvd. The Docket will be a cafe and bistro operated by Bon Appétit Management Company, the same food service group responsible for dining services at Washington University and at the Saint Louis Art Museum, whose restaurant Panorama is slated to open to the public on July 1.

Apart from quick bites for breakfast and lunch, the menu at The Docket will focus on small plates, as well as pizzas, pastas and entrees prepared in a wood-burning oven. The restaurant will also have a bar whose offerings will include craft beer, handcrafted cocktails prepared using local spirits and house-made agua fresca.

As with other Bon Appétit-managed venues, The Docket culinary crew will adhere to a philosophy of sustainability, using locally sourced, seasonal ingredients and scratch cooking practices. The executive chef for The Docket has not yet been announced.

Although officials at SLU envision the 3,500-square-foot restaurant as a gathering place for the students, faculty and staff at the law school as well as members of the legal and business communities due to its location in the heart of downtown’s civic and judicial center, SLU Law spokesperson Jessica L. Ciccone confirmed that The Docket – with communal and casual seating for 110 diners, plus an additional 72 seats outdoors – will be open to everyone.

When doors are unlocked at The Docket this fall, the restaurant will serve breakfast, lunch and dinner weekdays, as well as dinner on Saturdays.

– Rendering by Lawrence Group courtesy of SLU Law


The Scoop: Edward Farrow to lead culinary operations at SLAM’s Panorama and The Café

Monday, May 13th, 2013

Last September, the Saint Louis Art Museum announced that Bon Appétit Management Co., had been awarded the contract to oversee food service at the cultural destination in Forest Park. As SLAM prepares for the grand opening of its new East Building on June 29, The Scoop has confirmed that Edward Farrow will be the executive chef behind Panorama, SLAM’s restaurant in the new wing, and The Café, its lower-level upscale snack and coffee bar.

Farrow comes to St. Louis from his native Phoenix where he worked most recently for The Café at the Musical Instrument Museum, another Bon Appétit-operated venue known by its acronym MIM. Since graduating from the Culinary Institute of America in Hyde Park in 1990, Farrow has worked alongside many talented culinary names including: Patrick O’Connell at The Inn at Little Washington in Washington, DC; David Burke at The River Café in Brooklyn, N.Y.; David Kellaway at Mandalay Bay in Las Vegas, Nev.; Alessandro Stratta at the now defunct Mary Elaine’s in Scottsdale, Ariz.; Gerard Pangaud at Gerard’s Place and The Ritz Carlton, Pentagon City in Arlington, Va.; Roberto Donna at the now shuttered Galileo in DC; and now deceased Jean Louis Palladin at Jean-Louis at The Watergate. Taking the reins of the restaurant Kai at the Sheraton Wild Horse Pass Resort & Spa in 2006, Farrow garnered the restaurant 5 Mobile/Forbes stars and 5 diamonds from AAA. Farrow left that post in 2010 to open The Café at MIM. Although Farrow is new to the Midwest, he is not a stranger to the Gateway City as his wife is a St. Louis native.

Farrow will oversee all culinary operations at SLAM, including Panorama and The Café. Panorama is named for the sweeping view of Forest Park that the restaurant offers via an expanse of floor-to-ceiling glass windows. Design features like a leather banquette that runs the length of one opposite wall and an operable semi-transparent screen that separates the 90-seat restaurant from a private dining area are among the elements that lend the space a contemporary feel marked with clean, geometric lines.

Although the Panorama menu is still in the development stages, Farrow stated that he will continue to adhere to a philosophy of sourcing local, ethically produced, sustainable food, just as he did at MIM, which was named Phoenix’s best museum restaurant in 2012 by The Arizona Republic. The wine list, expected to change frequently, will feature some 30 food-friendly wines that hail primarily from North American wineries that adhere to sustainable principles.

The lower-level cafe, easily accessed from the main level via a new staircase (situated where a water fountain used to be), will offer grab-and-go items, made-to-order salads, paninis, wraps, soups and kid-friendly fare, along with coffee, soda and bottled beverages.

The museum will maintain its regular hours up to and including Sunday, June 16. After that, doors at SLAM will stay shut for nearly two weeks until the grand opening on June 29. The cafe will be open to the public starting June 29. On July 1, Panorama will begin its hours of operation, offering lunch Tuesday through Saturday from 11 a.m. to 2 p.m., dinner on Fridays from 5 to 9 p.m., and Sunday brunch.

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