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Jan 21, 2018
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Posts Tagged ‘Rebecca Biundo’

Readers’ Choice 2015: Favorite Frozen Desserts – Ted Drewes

Wednesday, July 29th, 2015

A trip to Ted Drewes is a St. Louis tradition. Your favorite place for frozen desserts has been inverting bright yellow cups filled with thick, rich custard before handing them over to your greedy little fingers for decades. Single-topping concretes – Reese’s Peanut Butter Cups, anyone? – are tried-and-true, and when you want to pile on the calories, Ted’s custard crew comes through with specialties like Hawaiian (pineapple, banana, coconut and macadamia nuts) and Cardinal Sin (cherries and hot fudge). With dozens of toppings and add-ons, the mixing and matching possibilities are endless. Here, six of our favorite concrete creations from this town’s beloved custard stand.


Clockwise from top left: Coconut, chocolate chips and almonds – Michelle Volansky, production designer | Oreos and cookie dough – Meera Nagarajan, art director | Hot fudge and raspberries – Rebecca Biundo, intern | Banana, marshmallow and hot fudge – Angie Rosenberg, account executive | Heath Bar, banana and hot fudge – Allyson Mace, publisher | Pretzels and chocolate chips – Catherine Klene, managing editor, digital

-photos by Jonathan Gayman 

The Scoop: New distillery, Stumpy’s Spirits, to open doors in Columbia, Illinois

Tuesday, July 7th, 2015




Stumpy’s Spirits is set to open doors July 18 at 1727 Centerville Road in Columbia, Illinois. The distillery sits on a 10-acre plot of owner Adam Stumpf’s seventh-generation family farm.

Stumpf started as a homebrewer in college and then worked for Anheuser-Busch for four years. “I was kind of a beer nerd,” he said. However, the beer nerd’s passion eventually turned to spirits, which led to his first distillery. Stumpy’s is “as close to single-sourced as we can possibly be,” he said. Stumpf sources all grain from his family farm and uses water from their own well instead of city water.

Stumpy’s will produce vodka and a light whiskey with plans to expand to bourbon and experimental spirits, possibly a Scotch-style whiskey and a spirit flavored with local honey. Initially, the distillery will focus exclusively on production and distribution, but Stumpf hopes to add a kitchen or tasting room as business grows.

Stumpy’s Spirits will host a grand opening with live music, food, cocktails, tastings and full bottle sales at the distillery on July 18 from 2 to 9 p.m. Can’t make it? Stumpy’s will come to you soon; Stumpf said he plans to distribute in both Illinois and Missouri.

The Scoop: Dave Bailey wins EY Entrepreneur of the Year of the Central Midwest

Tuesday, July 7th, 2015




St. Louis restaurateur Dave Bailey was recently named an EY Entrepreneur of the Year 2015 award winner for the Central Midwest region. The honor, presented June 25 at a ceremony in Overland Park, Kansas, recognizes individuals who are building and leading successful, growing and dynamic businesses. Bailey was one of seven winners from the Central Midwest region, which includes Missouri and Kansas.

The victory makes Bailey eligible for the national EY Entrepreneur of the Year award, to be announced in November. Bailey is one of several hundred winners from 25 regions who are vying a national title. He is also among just a handful of regional winners who hailed from the hospitality industry, including celeb chef Jose Andres, whose ThinkFoodGroup has grown into a dining empire, and the Greek cuisine-focused Cava Mezze Restaurant Group. Both are from the Greater Washington region.

“I was extremely excited. I didn’t go to (the gala) expecting to win because of the extraordinary group of people I was against, so I was thrilled when it was announced,” Bailey said. “I wouldn’t be anywhere without my staff. It really comes down to the people.”

The award came just one day after Bailey announced his seventh, and possibly most innovative dining concept, Shift, Test Kitchen & Take Out. Slated to open in September, Shift will be a takeout-only lunchtime restaurant offering menu items in development for future Bailey restaurants.

Bailey entered the dining scene with Baileys’ Chocolate Bar in 2004. The Baileys’ family of restaurants has since grown to include two Rooster locations, Bridge, Baileys’ Range, Small Batch and The Fifth Wheel. A to-be named barbecue restaurant and rooftop bar are in the works for 2016.

-photo by Jonathan Pollack

The Scoop: Six Mile Bridge set to open in Maryland Heights

Wednesday, July 1st, 2015



It’s good to be a craft beer fan in Maryland Heights. Just weeks after the opening of O’Fallon Brewery’s new tasting room comes word that Six Mile Bridge will open its craft brewery by the end of July. The 6,000-square-foot operation is set to open at 11841 Dorsett Road in Maryland Heights, as reported by Feast Magazine.

Owners Ryan and Lindsay Sherring began brewing beer in Cape Town, South Africa where Ryan founded 021 Brewing Company. Six Mile Bridge was born after the Sherrings moved to St. Louis to be closer to Lindsay’s family. “We weren’t originally thinking about opening a craft brewery, but we were passionate about it so we looked into it and went for it,” Lindsay Sherring said. “When (Ryan) gets an idea in his head it has to get done.”

Two of their flagship beers debuted at the St. Louis Brewers Guild Heritage Festival: the Bavarian Hefeweizen and the Irish red ale. “We received a great response to the beers,” Sherring said. Their Irish red ale is also on tap at Square One in Lafayette Square.

Production is the main focus for the brewery, but the space will also include a 1,200-square-foot tasting room, open three days a week. The Sherrings initially plan to brew 1,500 barrels per year but hope to increase their production to 10,000 barrels as sales grow.



The Scoop: Two restaurants see changes on The Loop

Monday, June 29th, 2015



{Shrimp and grits at Cabana on the Loop}


Less than a year after opening, Cabana on the Loop is leaving its current home for a new, off-The-Loop location. Cabana will reopen July 15 at 8502 Olive St., in University City. Co-owner Wendell Bryant said the location was a better financial decision for their business. “I got a better deal on the lease, so we can be there for a longer time,” he said.

Cabana, which opened doors at 6100 Delmar Blvd., in October 2014, will feature the same Southern fare at breakfast, lunch and dinner.






As one restaurant leaves The Loop, another opens its doors. Gyro Grill officially opened June 10 at 6227 Delmar Blvd., which formerly housed Chubbies. The restaurant was originally located at 3801 Kingshighway Blvd. Owner Morad Jabar said he originally considered opening a second location but ultimately decided to relocate instead.

“(We) wanted to get the people who are looking for local names and businesses, not just franchises,” Jabar said. “We have people who have kept up with us through Facebook and followed us here from South City.”

Jabar opened Gyro Grill on Kingshighway five years ago, but closed its doors at the end of April to prepare for the new 1,000-square-foot location on The Loop. The menu features Jabar’s classic gyros and salads from the previous location, plus some new additions.

“The gyro itself is pretty much my swinging pendulum. I can go with a Middle Eastern or European gyro or make something more traditionally American,” Jabar said.



The Scoop: Little Dipper Chocolate opens storefront in Eureka

Wednesday, June 10th, 2015




Little Dipper Chocolate owner Beth Prindable began selling her handcrafted chocolates at area farmers markets in 2010, crafting her product in a small rental kitchen. Now Little Dipper has a home of its own; Prindable opened a storefront at 91 Hilltop Village Center Drive in Eureka in May.

Prindable said the 1,200-square-foot location is closer to her home and the right size for a growing business. “I just want to see how far I can take this,” she said. “I have a passion for making chocolate, and I needed to have a facility to make more chocolate.”

Prindable, who worked for The Chocolate Bar (now Bailey’s Chocolate Bar) for 10 years before starting her own business, uses fair-trade, sustainably grown and harvested cocoa and organic dairy to create her truffles, barks, sauces and other chocolate specialities.

While Prindable still sells her chocolates at farmers markets and Local Harvest Grocery, she said opening a brick-and-mortar location will allow her reach more customers, expand her inventory and grow her brand. Little Dipper Chocolate is open 11 a.m. to 5 p.m. Tuesday through Friday and 2 to 5:30 p.m. Saturday.

The Scoop: Organics market opens doors in South St. Louis

Tuesday, June 9th, 2015



New South City market Organics has popped up at 5400 S. Kingshighway Blvd. Doors opened for business June 5. Owner Fred Ford said the majority of his inventory is certified USDA Organic. “Before I had kids, I didn’t care about my diet. When I had kids, I didn’t want them eating anything that I had been eating,” Ford said. “I began researching different types of foods, and that led me to organic food.”

The 1,600-square-foot store sells everything from fresh fruit, vegetables and frozen foods to locally sourced candles. Ford hopes to source more products from local vendors as the business grows. Ford said the shop, located just a few blocks away from his house, filled a need for organic products in the community.

“When I originally had the idea for Organics, I was thinking South County because there is nothing in that area. But I looked at places, and I couldn’t feel it,” Ford said. “So I started looking closer to home. (My family) loves going to farmers markets, and we needed something closer to home.”

Ford, who previously worked as a photographer, is dabbling in ideas to expand the store, possibly opening a cafe, adding cooking classes or even a yoga studio. “I want to grow. I want to meet my neighbors and become the place they get their groceries,” Ford said. “Eventually, I want to expand to South County, North County and even farther like St. Charles.”

Organics is open 10 a.m. to 7 p.m. Tuesday through Friday, 10 a.m. to 5 p.m. Saturday and 10 a.m. to 2 p.m. Sunday.

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