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Feb 23, 2018
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Posts Tagged ‘SLU’

The Scoop: Mobile grocery MetroMarket to bring fresh produce to North City neighborhoods

Monday, March 30th, 2015




Part farmers market, part food truck, The St. Louis MetroMarket is set to roll into North St. Louis communities in July. As reported by St. Louis Public Radio, the nonprofit aims to bring affordable, fresh produce, meat, dairy and more to St. Louis-area food deserts where nutritious food is not readily available.

Colin Dowling, Tej Azad and Jeremy Goss are spearheading the project with a $75,000 grant from Incarnate Word Foundation, and they’re beginning with the JeffVanderLou neighborhood. Goss said the community’s most recent grocery store closed in May 2014, and currently it subsists on three corner convenience stores.

Goss, Dowling and Azad partnered with Metro Transit – St. Louis, which donated a city bus to be retrofitted into a mobile food market. Seats and rails will be replaced with shelves and refrigerators, and beginning this summer, MetroMarket will open the door for business outside a community center and churches. The fresh produce, priced affordably, will also be eligible for SNAP and EBT benefits.

MetroMarket will source microgreens and fish from HOSCO Food, and it will source produce and more from St. Louis University’s department of nutrition and dietetics, which has granted MetroMarket access to same network of 65 local farms and 200 community gardens that source SLU’s some of its own dining options.

Goss also hopes to maintain access to fresh food during the week by working with those same corner convenience stores. “We’re approaching the corner stores that exist in these communities and building supplier relationships,” he said. (We want to) stock fruits and vegetables, match prices, make sure there are fresh fruits and vegetables throughout the week, and have impact beyond the time that The St. Louis MetroMarket can (physically) be in the community.”

Education and advocacy is also a key component of MetroMarket. SLU will host nutritional education sessions and cooking demos on market days. “Interns will provide demonstrations at the site when the bus is, so when we have the different produce, (the customers) will recognize it, taste it, know how to cook it, just get more familiar with it,” said Millie Mattfeldt-Beman, chair of the SLU department of nutrition and dietetics.

To offset operation costs, MetroMarket won’t sit idle during the week. Goss and his team will take the bus to corporate campuses, which can purchase memberships for their employees to buy the same market produce to help subsidize weekend sales.



The Scoop: Chef Josh Roland to take over for Nick Zotos at Mike Shannon’s

Thursday, June 5th, 2014


{Josh Roland will take the helm at Mike Shannon’s June 16.}


Mike Shannon’s Steaks and Seafood will soon see a change in its top toque. Nick Zotos is leaving his post as executive chef, overseeing the restaurant downtown, its sister restaurants in Edwardsville and at Lambert St. Louis International Airport and culinary operations at Lumen private event space, to take a position as executive chef at Saint Louis University. Josh Roland, former exec chef at Salt, will take Zotos’ place. Since Salt’s closure in summer 2013, Roland has worked for a cruise ship company, writing menus and cooking onboard, according to Shannon’s co-owner Gary Van Matre.

“Nick gave notice last week. He got an offer he was really excited about. We’re super happy for him. It’s a good thing for him and his family,” Van Matre said. “We couldn’t be more appreciative of him and his help to grow our brand. He helped us open two restaurants.” Mike Shannon’s Grill opened in Edwardsville March 2013. A second location debuted yesterday, June 4, at Lambert in Concourse A.

Van Matre said Roland is a longtime friend with whom he has wanted to work for years and that “the timing was right” for both parties. Zotos will end his tenure at Shannon’s next week, and Roland will officially come aboard June 16.

“Josh is going to come in and really get the lay of the land,” Van Matre said. Shannon’s will continue its tradition as a steakhouse, but Van Marte said Roland will have the license to put his stamp on things. “We don’t want to cut that creative ability.”

In his new post at SLU, Zotos will be responsible for all the university’s culinary operations, including food service at its residence halls, its catering and banquet service and its restaurant The Docket located at SLU’s School of Law downtown. “Being part of a long tradition at one of the oldest universities in the country – that’s pretty unique,” Zotos said.

Roland did not immediately return a request for comment.

-photo by Brian Fagnani

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.



The Scoop: New Midtown hotel will include a café

Friday, April 23rd, 2010

042310_culinarchgroupWhen SLU and The Lawrence Group announced on Wednesday their joint plans to develop the Ignacio Hotel, a 51-room boutique hotel in the former Interiors Unlimited Building on Olive Street, we wondered whether food-service plans were more involved than simply creating an interior connection to Triumph Grill on the hotel’s west side. SLU’s director of real estate, Peter Pierotti, responded in the affirmative, stating that there would be space for a café on the south side of the building and that food service would be handled by Triumph Grill. That restaurant is owned by Lawrence Group president Steve Smith.

A call to Lori Dolan of restaurant development and management company Culinarchgroup (formerly known as Culinary Architects) confirmed that she and company president Chris LaRocca would also be involved in this project. LaRocca and Dolan were responsible for the launch of Triumph Grill and Smith’s other restaurant, the recently opened Kota Wood Fire Grill on Grand Boulevard across the street from the Fox Theatre.

“By March of 2011 it should be up and running,” stated Dolan of the new development that adds another dimension to the Grand Center arts district and the eastward expansion of Midtown Alley. “We’re excited about it and it should be a plus for everyone.”

– Ligaya Figueras

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