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Mar 23, 2018
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Posts Tagged ‘snacks’

First Look: Start Bar downtown

Friday, July 15th, 2016




Start Bar, downtown St. Louis’ new arcade bar opened Wednesday, July 13 at 1000 Spruce St. As The Scoop reported in April, the colorful, game-themed space was designed with an eye for detail, from the old school Nintendo console wall art to the narrow tables hidden between game cabinets for drink storage while you play.

“You make enough venues and you start to learn a few things,” co-owner Stephen Savage said. “And [the branding and design firm] Atomicdust did a phenomenal job. We couldn’t be happier with the way it turned out.”

Game manager Mike Ahearn said Start Bar’s 19 cabinets offer a variety of fighting and combat games, shooters, and other classic old school and multi-player games that will rotate based on popularity. Enthusiasts will be happy to know the arcade bar is awaiting the arrival of Killer Queen, a multi-player game with a cult following. “It should be in within six weeks,” Savage said. “It’s our number one requested game.”

Gamers can take a break at one of the 55 seats inside or one of the 50 picnic table seats on the patio. Parties of six to 10 looking to relive childhood glory can take over four reservation-only game lounges stocked with Super Smash Bros., Mario Kart and GoldenEye 007 games.

The menu reflects Start Bar’s playful atmosphere, with boozy shakes, floats, snow cones, slushies and popsicles for your inner child and a short list of snacks and candy. The kitchen turns out house-made Neapolitan-style pizzas for those who need something a little more substantial.

Start Bar is open Wednesday through Friday from 4 p.m. to 1:30 a.m., Saturday from noon to 1:30 a.m. and Sunday from noon to midnight. A short brunch menu with breakfast pizzas and drinks is available from noon to 3 p.m. on weekends. Here’s a peek inside downtown’s new arcade bar:

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-Photos by Michelle Volansky

Wheatless Wednesday: Holiday Party Snack Mix

Wednesday, December 17th, 2014



The bowl of mixed nuts at holiday parties always intrigues me. I love the possibility of crunchy, chewy, savory and sweet, all in one bite – not to mention anything roasted in butter and sugar. But eating gluten-free means I usually keep my hands out of the snack bowl, fearful of hidden crackers or other glutinous ingredients.

My party snack mix relies on naturally gluten-free morsels that are rich in various textures: crunchy curried pecans, toasted coconut chips, dried cranberries … and chocolate-covered bacon. Have a batch on hand for upcoming holiday gatherings and make an extra one just for you.


Party Snack Mix
Makes 4 to 5 cups

2 Tbsp. butter
2 cups raw unsalted pecans
2 Tbsp. brown sugar
1 Tbsp. curry powder
¼ tsp. freshly ground black pepper
6 slices natural bacon, roughly chopped
4 oz. 70-80 percent chocolate
1 tsp. coarse sea salt
2.5 oz. chopped crystallized ginger
1 3.2-oz. bag toasted coconut chips*
1 cup pomegranate-infused dried cranberries or plain dried cranberries

• In a large skillet over medium heat, melt the butter. Add the pecans and toast, stirring often, 3 to 4 minutes. Add the brown sugar and curry powder and continue stirring until the nuts are fragrant and lightly browned, another 3 to 4 minutes. Transfer to a plate, sprinkle with pepper and let cool.
• Wipe the skillet clean and return to the stove over medium-high heat. Add the bacon and fry until brown and crisp, about 8 to 10 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate to cool.
• Meanwhile, prepare a double boiler by bringing a few inches of water to a simmer in a pot over medium heat. Place glass bowl over the bowl, add the chocolate and stir until completely melted.
• Remove from heat and add the bacon to the bowl, stirring to coat completely. Scrape the mixture onto a parchment-lined plate and spread into a single layer. Sprinkle with sea salt and refrigerate until hardened, about 20 minutes.
• Break the chocolate into bite-sized pieces and place in a large mixing bowl. Add the curried pecans, crystallized ginger, coconut chips and dried cranberries and toss to combine. The nut mix will keep, refrigerated, up to 2 weeks in an airtight container.

*I used Dang Original Toasted Coconut Chips, available at Dierbergs.

In This Issue: Bar Bites

Friday, September 13th, 2013



There’s a reason you visit the same bar time and again. Sure, the capable bar staff and crafty beer list are alluring, but you stay for the snacks. Great bar snacks are packed with flavor, small enough to eat with your hands and, before you know it, totally gone. At your next get-together, get the party started well before the appetizers arrive with these crave-able finger foods. Just don’t blame us if everyone asks to come over again next weekend.

Check out the recipes for Pad Thai Popcorn, Spice-roasted Chickpeas and Salt and Pepper.

-Photo by Carmen Troesser



This week, Stacy Schultz is obsessed with …

Thursday, May 23rd, 2013


{Wasabi peas are a great snack. Problem is: I despise the flavor of wasabi. Instead, I strain and rinse a can of chickpeas and let them dry for a few hours on layers of paper towels. Then, I spread them out onto a lined baking sheet, toss them in a tablespoon or 2 of olive oil, some cumin, nutmeg, cinnamon and a little kosher salt, and roast them in a 400-degree oven until they’re golden and super crispy, about 30 to 40 minutes. They’re great atop salads like this one, in your desk as a workday snack or even as a bar snack at your next cocktail party.}


{When temperatures climb past 90, finishing a 2- or 3-mile run can feel like returning from the surface of the sun. So I fill a Mason jar with water, drop in a few slices of cucumber and lemon, screw on the lid and pop it in the fridge. When I return from running all hot and sweaty, I have a cold and refreshing beverage that’s scented with the fresh flavors of the season. Don’t have Mason jars? Make your summer-ready water in a pitcher, carafe or even a plain old drinking glass. And feel free to swap out lemons for oranges, cucumber for fresh mint leaves, or any other infusions you’re craving.}


{I’m a whiskey-on-the-rocks kind of girl, so recipes have never been required for happy hour at my house. But lately I’ve been basking in Manhattans everywhere I go, and I’m finally ready to start stirring them up at home. An avid cookbook collector, I can’t wait to add Vintage Cocktails to my at-home bar. With all the classic gin and whiskey recipes I could ask for, it’s a great read for the novice at-home bartender. And thanks to the sleek cover, vibrant pictures and quirky handwritten typeface, it will look great on my newly minted butler’s tray.}



Super Bowl snacking made easy (and cheesy)

Friday, February 1st, 2013

February is a time of love and laurels. This Sunday, we’ll celebrate our country’s love of passing the pigskin and the sport’s ultimate accomplishment: raising that golden football high in the sky. A week later, with the sounds of whistles still ringing in our ears, we’ll gather for the music industry’s mecca, squealing with delight (and sometimes dismay) as new kings and queens of pop are crowned. But who can concentrate on Lady Gaga’s latest spectacle when our Oscar ballots (and worst-dressed predictions) have yet to be filled out?

All this crowd-gathering hoopla means February is a time for appetizer-filled parties – that tricky segment of entertaining which calls for quick-to-make, easy-to-grab snacks that all too often lack excitement, imagination and, well, flavor. But the buck stops here. This month, we’re taking the classic pizza roll we all know and love from childhood (and our penniless college days) and breaking it down into ingredients we can actually pronounce – and flavors you actually salivate over.

The most challenging part of making (or remaking) this beloved after-school snack wasn’t trying to make a suitable substitute for those tongue-tying ingredients. That was fairly simple. The stumper was finding a way to do so that could compete with the original’s prep convenience: i.e. just popping them in the oven. The solution? Wonton wrappers. Though these delicate sheets yield a slightly bigger and longer version than the little bundles pulled from a cardboard box, they also lend a crispy crunch around the edges that is a nice complement to the ooey, gooey center. But be warned: Sealing the edges can be a bit tricky, so make sure you use plenty of egg white and pinch together firmly. You might even seal the edges with a fork.

Then again, what’s a pizza roll without a little cheesy spillage on the foil? That was always my favorite part.

Click here to find the recipes for pizza rolls made with pepperoni, pepperoni and sausage, mushroom and cheese, and sausage and broccolini fillings.

— photo by Kristi Schiffman

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