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Dec 12, 2017
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Posts Tagged ‘Rachel Wilson’

12 recipes to step up your Thanksgiving leftover game

Wednesday, November 22nd, 2017

Sometimes after your big Thanksgiving dinner, there’s still a basket of bread and a turkey leg left. Your fridge is still full, but you can only make so many sandwiches. Fear not! Here are a few recipes to use up those holiday leftovers – from the bird to that extra bag of cranberries to a can of pumpkin puree.

 

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For leftover turkey
1. Recipe: White Turkey Chili 

2. Recipe: Curried Turkey Waldorf Salad

3. Recipe: Leftover Turkey Cuban 

 

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For leftover cranberries
4. Recipe: Cranberry Tart

5. Recipe: Cranberry Beignets

6. Recipe: Cranberry-Fig Chutney 

 

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For leftover pumpkin
7. Recipe: Chocolate Chip-Pumpkin Bread 

8. Recipe: Pumpkin-Chocolate Chip Cookies

9. Recipe: Pumpkin Mousse Shortbread Bars 

 

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For leftover odds and ends
10. Recipe: Fried Brussels Sprouts Salad

11. Recipe: Day-Old Bread Soup 

12. Recipe: Croissant French Toast Casserole 

 

Rachel Wilson is an editorial intern at Sauce Magazine. 

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Boardwalk Waffles & Ice Cream will open a second location in West County

Wednesday, November 22nd, 2017

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After a successful Maplewood opening in February, Boardwalk Waffles & Ice Cream is set to open a second location, this time near Valley Park.

As reported by St. Louis Magazine, owner Eric Moore said he will open the second Boardwalk Waffles & Ice Cream at 2901 Dougherty Ferry Road in February 2018 in the former home of frozen yogurt shop, Yo My Goodness. The new space will offer more seating and a similar menu to the flagship location: scoops of Serendipity ice cream sandwiched between house-made Belgian waffles, as well as individual waffles and ice cream by the scoop.

Growing up in New Jersey, Moore said he used to go to the boardwalk and order a waffle ice cream sandwich. “They’d throw frozen waffles in a toaster and then scoop some ice cream out of a tub,” said Moore. “I’m doing [that concept] on steroids; we make the waffles right in front of you, and customers get it fresh right in their hands.”

 

Fluffy Belgian waffles are made to order; customers can also order plain waffles and drizzle them with butter and maple syrup.

 

Customers at Boardwalk Waffles can order a quarter-, half- or full-waffle sandwich with one to four scoops of any 16 Serendipity ice cream flavors. Seasonal waffles, like the current pumpkin waffle, are also available, with an upcoming winter red velvet waffle in the works.

At the Boardwalk Waffles’ Valley Park location, Moore noted a few updates were being made to the space, and how the additional seating allowed for some possible menu variations. He also said they plan on having live music on the weekends on the space’s patio. “We might extend hours to breakfast and just serve waffles then,” he said.

Moore also plans to launch at least one Boardwalk food truck in the spring, and a third brick-and-mortar location in Fayetteville, Georgia, also in February. Other locations are in development, including a spot in Peachtree City, Georgia, and Moore is working on getting Serendipity distributed out of state. “I have a goal,” said Moore. “Fifteen [locations] in St. Louis and 15 in Georgia, along with food trucks. From there, who knows?”

 

Photos by Michelle Volanksy 

Rachel Wilson is an editorial intern at Sauce Magazine. 

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Devil Dogs Wienery will open hot dog eatery inside The Silver Ballroom

Friday, November 10th, 2017

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Local hot dog cart Devil Dogs Wienery has found a permanent home inside The Silver Ballroom at 4701 Morgan Ford Road.

Co-owners Bill and Jamie Wiser will serve their signature hot dogs over the bar, as well as through an exterior window at The Silver Ballroom, beginning in December or January.

The Wisers launched Devil Dogs Wienery in 2015 as a collaboration with chef Christopher Lee featuring loaded hot dogs like the Common Enemy, a slinger-inspired hot dog with a scrambled egg patty, chili, bacon crumbles and white gravy; and the Mexican-inspired El Diablo infused with chorizo spices and topped with refried beans, sour cream and crispy tortilla crumbles.

Lee creates the individual hot dogs’ spice blends, and they’re processed and cased at Trenton Processing Center in Illinois. “We’re trying to keep everything as local as possible,” Wiser said

The couple has parked their cart around St. Louis, including concert venues like Off Broadway and CBGB, before committing to a more permanent space. The Silver Ballroom offers Australian meat pies, but doesn’t have a full-service food program. “We’ve had very positive feedback on our hot dogs,” Wiser said. “Now [The Silver Ballroom] is a good transition into something bigger.”

Wiser said he grew up listening to punk rock and enjoys the vibe at The Silver Ballroom. “It’s punk rock pinball, and what goes best with that? Wieners,” he said. “I think it’s a really good fit.” Wiser said general manager Matthew Gallagher will helm the kitchen day-to-day.

When the space opens, Devil Dogs will unveil its newest offering, the Mogwai: a teriyaki dog infused with soy sauce powder and topped with chow mein noodles, Chinese slaw, barbecue-teriyaki sauce and wasabi mustard. Wiser said he also plans to have rotating monthly specials and serve Billy Goat Chips and Lucky Cola through the service window.

Photo courtesy of Devil Dogs Weinery

Rachel Wilson is an editorial intern at Sauce Magazine. 

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Edible cookie dough spot Dough Co. to open in West County Center

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Edible cookie dough spot Dough Co. to open in West County Center

Friday, November 3rd, 2017

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If your idea of the best cookie is one that never saw the oven, you’re in luck. Dough Co. will open for business on Nov. 15 at West County Mall, serving up edible cookie dough by the scoop and pint, as well as other cookie dough-themed treats.

Owner Martha Sneider said the inspiration for the business came from her 14-year-old daughter, Bonnie. “She’s the driving force,” Sneider said. “[Bonnie] loves the idea of baking and of enterprise.”

Sneider is a St. Louis entrepreneur who founded Logo Loops, a customizable headband company, eight years ago. Dough Co. is her first food venture, and she hired Heidi Haller to be executive chef and manager.

Sneider said all Dough Co. cookie dough is made with heat-treated flour and pasteurized eggs, making the dough safe to eat raw – though it can be baked, too. Customers will choose between nine regular cookie dough flavors, with scoops served in either a cone or cup. The cookie dough can also be bought in pints to take home and eat later or bake into a dozen 1½-ounce cookies.

Flavors include a classic chocolate chip, snickerdoodle with white chocolate chunks, oatmeal cookie and a turtle with caramel and pecans. Sneider said the 24/7 Chocolate flavor is one of her favorites. “It’s German cocoa and chocolate chunks and just really rich,” she said. “We overdid it. We went as far as we could.”

Dough Co. will also serve baked cookies, cupcakes and brownies iced with cookie dough, and even Bonnie’s creation, The Bon Bon: three mini scoops of chocolate chip dough dipped in chocolate. Beverages include milk, iced coffee and lemonade.

Photo courtesy of Dough Co. 

Rachel Wilson is an editorial intern at Sauce Magazine. 

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Wasabi Sushi Bar to open Kirkwood location

Thursday, October 26th, 2017

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Heads up, citizens of Kirkwood: Wasabi Sushi Bar is set to open its newest location at 312 S. Kirkwood Road. The new space will be in the space that once housed Five Star Burgers, which The Scoop reported closed at the end of September. The Wasabi team plans to have the space remodeled and open by Dec. 14.

Owner John Kim opened the first Wasabi Sushi Bar in 2003. The restaurant currently has seven locations in the greater St. Louis area, and Kim also owns SanSai Japanese Grill.

The Kirkwood location will be Wasabi’s first standalone space. Lindsay Keaton, a representative for the restaurant, said the new space will give the chain the chance to grow and further define itself. “It’s finally going to be the Wasabi experience in its truest form,” she said.

The new location will have a larger bar and expanded menu that launches at all locations when the Kirkwood space opens. In addition to more than 50 sushi rolls, the restaurant will offer kobe beef, salads, signature cocktails and several new entrees.

Keaton said the Kirkwood location was important to Kim. “Each neighborhood is unique and different,” said Keaton. “[John] wants to dive in and get to know each one of them, learning how diverse each community is.”

The newest Wasabi will be open daily for lunch and dinner.

Photo courtesy of Wasabi Sushi Bar

Rachel Wilson is an editorial intern at Sauce Magazine. 

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Edible Weekend: 4 more tasty events this weekend

Wednesday, October 25th, 2017

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Whether it’s a Shake Shack pop-up or a Halloween-themed beer bash, there are plenty of ways to dig in this weekend. Here are four more events for those who’re still peckish:

 

1. Great Pumpkin Wine & Spirit Tasting
Sample complimentary premium wines and pumpkin-flavored spirits at The Weingarten, while you enjoy live music by the Drinking Whiskies. Costumes are welcome, but not required.
Free admission. Fri., Oct. 27 – 6 to 8 p.m., The Weingarten, 1780 E. State Route 15, Belleville, 618.257.9463, Facebook: The Weingarten

2. Lemp Mansion Halloween Bash
Visit the Lemp Mansion for a fright-filled night with an open bar from Goose Island Beer Co., appetizers and a cash prize costume contest. The event also features live art installation with OJ Hays and three live bands. Tickets available by phone or at the door.
$85. Sat., Oct. 28 – 8 p.m. to 12:30 a.m., The Lemp Mansion, 3322 Demenil Place , St. Louis, 314.664.8024, lempmansion.com 

3. Kimmswick Apple Butter Festival
Stroll through historic Kimmswick, Missouri and eat apple butter every which way at this annual festival. Enjoy live music and more than 500 food, drink and craft vendors, plus a petting zoo, face painting and train rides.
Free admission. Sat., Oct. 28 and Sun., Oct. 29 – 10 a.m. to 5 p.m., downtown Kimmswick, 636.464.7407, gokimmswick.com

4. Cooking with Tavon: A Vegan Experience
Chef Tavon Brooks spreads the plant-based good word during this food-filled expo with guest chef Anthony Stewart. Guests sample vegan fare, sip wine and learn more about the health benefits of a vegan diet. Tickets available online or at the door.
$38 to 40. Sun., Oct. 29 – 6 to 9 p.m., Nexcore, 2631 Gravois Ave., St. Louis, 314.333.2879, Facebook: Cooking with Tavon

 

Don’t miss out. Sign up for the Edible Weekend newsletter to get the best food events of the weekend delivered to your inbox every Wednesday.

Rachel Wilson is an editorial intern at Sauce Magazine. 

Cupcake bakery The Cup launches a Tiny Truck

Thursday, September 28th, 2017

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Fans of The Cup can now seek out their favorite buttercream-topped treats all over town.

The Cup Tiny Truck joined the ranks of St. Louis’ food trucks in August, selling gooey butter cake bars and a variety of buttercream cupcakes. The truck travels between St. Louis city and soon, St. Louis County, and is available for corporate and private events.

The Cup owner Ericka Frank, who owns shops in the Central West End and Edwardsville and The Cakery Bakery in Dogtown, said launching a food truck has long been a part of her plan. As The Scoop reported in October 2016, The Cup closed its Chesterfield location, in part to further The Cup’s transition to a more mobile cupcake business.

“The truck we have we’ve used in the past for delivery,” said Frank. “For quite a while we’ve been wanting to use that as a food truck, and we were able to do that recently.”

The cupcake selection at The Cup Tiny Truck includes the popular confetti cupcake with French vanilla cake, vanilla buttercream frosting and confetti sprinkles. Seasonally offered cupcakes such as the Pumpkin Harvest – a pumpkin spice cake with cinnamon buttercream frosting and autumn bark from Kakao Chocolate – will also be available.

Frank said The Cup is also expanding into retail sales, selling vanilla and chocolate buttercream frosting by the pint in her shop and in local markets. “It’s really good even just dipping it in pretzels,” Frank said. “It fits perfectly in my cup holder in my car.”

Find The Cup Tiny Truck’s location on Facebook and Twitter.

Photo courtesy of The Cup

Rachel Wilson is an editorial intern at Sauce Magazine. 

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• The Cup to close Chesterfield location, expand delivery and retail options

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St. Louis restaurants to raise additional aid for hurricane victims

Thursday, September 28th, 2017

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St. Louis-area restaurants are coming together once again to provide aid for Hurricanes Harvey, Irma and Maria victims.

The Hamilton Restaurant Group hosts the Saint Louis Restaurants Hurricane Relief Fundraiser tomorrow, Sept. 29, from 6 to 9 p.m. at Moulin Events. Proceeds from this ticketed event will be split between nonprofits AmeriCares and the Love for Love City Foundation.

Hamilton Restaurant Group co-owner Paul Hamilton said his family owns property in the Caribbean and wanted to support that community. “We have friends and family there,” he said. “Everyone from the Caribbean to Florida is in this, and there’s just so many people affected.”

Tickets are available online or at the door. Admission includes food tastings from Hamilton’s restaurants Vin De Set, PW Pizza, Eleven Eleven Mississippi and 21st Street Brewers Bar and Charleville Brewing Co. & Tavern, as well as 11 other restaurants, including Polite Society, SqWires, Cunetto’s and LoRusso’s. and there will be live and silent auctions and live music. Heidi Glaus of “Show Me St. Louis” will emcee the event.

Two of the newest additions to Baileys’ Restaurant Group will also participate: Hugo’s Pizzeria and the upcoming L’Acadiane. “Beyond [the fundraiser] being a good cause and there being people in serious need, we’ve been in the neighborhood with Paul and Wendy Hamilton for several years and we respect them,” said owner Dave Bailey. “They reached out to restaurants in the neighborhood, and the credit really goes to them.”

Lafayette Square neighbor Square One Brewery and Distillery will also provide food and drink at the fundraiser. Owner Steve Neukomm also owns property in Florida and understands Irma’s overwhelming effects on the community. “I’ve been dealing with our condo down there,” he said. “It’s really affected us all.”

Photo courtesy of Hamilton Restaurant Group

Rachel Wilson is an editorial intern at Sauce Magazine. 

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St. Louis restaurants rally community support for Hurricane Harvey victims

Friday, September 1st, 2017

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In wake of the recent tragedy in Texas, St. Louis restaurateurs and customers alike have banded together to send aid to the victims of Hurricane Harvey.

Demun Oyster Bar’s Tom Halaska, Byrd & Barrel’s Bob Brazell, Ices Plain & Fancy’s Max Crask and state Rep. Bruce Franks Jr. organized the Babies & Fur-Babies Hurricane Supply Drive.

Halaska said dozens of St. Louis-area restaurants and bars have already volunteered to serve as supply drop-off points, including Guerrilla Street Food, Nudo House and 4 Hands Brewing Co. The drive has also partnered with Project Downtown STL, RukaNade and the Islamic Foundation of Greater St. Louis. (A full list of drop-off locations can be found online.)

“It’s impressive that through the restaurant and bar community in St. Louis, you send a couple messages and make some calls and get this response,” Halaska said. “We’ve had a bunch of community support.”

Halaska and others will drive supplies down to Houston at the end of next week, so donors are asked to drop off all donations by Sept. 10, and to please stick to the list of suggested items for donations. Organizers are requesting supplies like diapers, cat and dog food, kitty litter, feminine hygiene products and baby bottles, with a full list of needed supplies available online.  People can also purchase products directly off an Amazon wish list and send them to Demun Oyster Bar.

“We’re trying to keep it condensed to a small amount of items,” Halaska said. “One thing we don’t want is to show up down there, and they won’t know what to do with everything. And we need everything new, nothing used.”

Additional restaurants interested in becoming drop-off locations can contact the organizers via the Facebook page. Halaska encouraged the community to give generously. “Even if we fill up three semi trucks, we still won’t have enough,” he said.

Photo courtesy of Nudo House 

Rachel Wilson is an editorial intern at Sauce Magazine. 

Driftwood Eatery owner to open Pig & Pickle in St. Louis

Tuesday, July 25th, 2017

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{ Pig & Pickle chef-owner Ryan Lewis } 

 

Chef-owner Ryan Lewis is moving his popular Springfield, Illinois, restaurant Driftwood Eatery & Cocktail to St. Louis.

The restaurant – to be renamed and rebranded Pig & Pickle Eatery – is set to open this fall at 5511 Pershing Ave., and includes the space that formerly housed Atlas Restaurant. Driftwood closed its doors this Saturday, July 22.

Lewis said Pig & Pickle would have the same concept as Driftwood, yet with a bit more refinement. “The idea is locally focused small plates with a southern feel,” he said.

Most of Lewis’ management team will join him in the move to St. Louis, and the restaurant will keep several of its original suppliers like Garden Gate Farm in Fairbury, Illinois, which supplies his grits.

Lewis, who is originally from Bethalto, Illinois, said it was time to move on from Springfield, and he hoped St. Louis, with its vibrant culinary scene, would welcome his creativity.

“The food scene in St. Louis is blowing up,” Lewis said. “I’ve been (in Springfield) for eight years, and I’ve done all I can. It’s time to make the move to a new area and use what I’ve learned.”

Pig & Pickle will serve a variety of small plate options including braised pork cheek, roasted bone marrow and blackened shrimp. A few popular dishes from the old restaurant will remain, including the pretzel-crusted cheese curds and the fried chicken and biscuit.

Lewis said the new restaurant would retain the cocktail focus of Driftwood, but the hefty 70-cocktail list would be pared down significantly.

The restaurant will offer dinner Tuesday through Saturday and brunch on Saturdays and Sundays, with possible plans to serve lunch in the future.

Photo by Kari Bedford for Pig & Pickle 

Rachel Wilson is an editorial intern at Sauce Magazine.

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