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Jan 24, 2018
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Posts Tagged ‘Soulard Market’

Hit List: 4 new places to try this month

Thursday, December 5th, 2013


Cucina Pazzo: 392 N. Euclid Ave., St. Louis, 314.696.8400, cucinapazzostl.com

From the team behind The Tavern Kitchen & Bar, The Corner Pub & Grill and The Shack PubGrub comes Cucina Pazzo. The former Duff’s space in the CWE has been transformed into a bright, airy gastropub where Italian offerings are cooked up with unexpected twists from its open kitchen. Dinner at Cucina Pazzo begins with its house bread, a warm loaf of rosemary focaccia served with an addictive balsamic-forward dipping sauce dubbed Sicilian Butter. The first serving is complimentary, but buck up for more; it’s worth it. From the large selection of antipasti, the house-made chicken salsiccia with Brussels sprouts leaves and blackberry agrodolce is a must-try, as is the escarole salad with a buttermilk Kalamata dressing. As a side, don’t miss the creamy polenta with an earthy, Italian sausage ragù. For something hand-held, try the porchetta panini, a split focaccia bun holding a deliciously messy mix of salty porchetta, caramelized Brussels sprouts, pear mostarda, jalapeño honey mustard and a sunny egg.




Pekara Bread: 730 Carroll St., St. Louis, 314.526.9856, Facebook: Pekara Bread – Soulard Market

Pekara Bread, a Champaign, Ill.-based bakery, recently opened shop (booth) in the southeast corner of Soulard Farmers Market. Currently open only Fridays and Saturdays, this “clean label” bakery prides itself in only using straightforward, all-natural ingredients that are easily pronounced and fit tidily on a small label. Grab some flaky, buttery ham and cheese croissants or a thick round of herb and sea salt focaccia that’s filled with so many air pockets, you’ll forget it’s in your grocery bag. Actually, you’ll be hard pressed not to eat the whole thing while finishing the rest of your shopping, which is why we recommend hitting this stand on your way out.



Vincent Van Doughnut: 314.488.0589, vincentvandoughnut.com

Doughnut truck Vincent Van Doughnut is now parked at a city curb near you. We’ve filled up on sweet creations like French Toast, a square-shaped doughnut topped with maple-cinnamon icing, candied pecans, powdered sugar and a drizzle of maple syrup; RumChata, featuring a glaze made with the rum cream liqueur and cinnamon; lemon meringue; and even a savory round filled with Sriracha-lime cream cheese and topped with crispy pork rinds and cayenne pepper. On any given day, the truck will offer a selection of four from-scratch doughnuts. Flavors range from familiar classics to artsy pastries that would make Van Gogh proud, plus glazed and cinnamon-sugar doughnut holes. Wash it all down with a hot cup of Kaldi’s drip coffee or a chilled can of Mr. Brown cappuccino iced coffee.



Heavy Riff Brewing Co.: 6413 Clayton Ave., St. Louis, heavyriffbrewing.com

Heavy Riff Brewing Co., the newest addition to the St. Louis craft beer scene, recently opened its doors in Dogtown. Autographed guitars bookend the 15 taps behind the bar, which are a mix of Heavy Riff’s creations (the ones with tap handles shaped like guitar necks) along with a constantly changing selection of other local and national craft brews. A limited assortment of spirits and by-the-glass wines are also available. Sip Heavy Riff’s Velvet Underbrown, a strong American brown ale, or for a lighter brew, keep your eye out for the oft-recurring Super Session, a citrusy cross between an APA and a wheat beer. Don’t forget to bring your own snacks, and on Mondays, add your favorite record to the picnic basket; on vinyl night, Heavy Riff turns the power of the playlist over to the people.



Top Chef: The Tour coming to St. Louis on June 30

Tuesday, June 19th, 2012

Bravo TV’s Top Chef is on the road again. The popular “cheftestant” showdown hit the road in May for its fifth annual mobile tour, and St. Louis is the final stop on a 15-city circuit that features a live, interactive cook-off between two former Top Chef contestants in front of fans and a panel of judges.

On Saturday, June 30 at Soulard Farmers Market, chefs Edward Lee and Kenny Gilbert will go head-to-head in a culinary battle for area fans. Lee, who appeared on the cable show in Season 9, is the chef-owner of 610 Magnolia in Louisville, Ky., and a 2011 James Beard Foundation Award finalist in the Best Chef: Southeast category. Gilbert, corporate chef of 50 Eggs Restaurant Group in Miami, appeared on the show in Season 7. The free event will also include games, prizes and opportunities to meet both Lee and Gilbert.

Pre-registration tickets are gone, but walks-ins are still welcome. Just show up the day of the event, when remaining seats will be available on a first come, first-serve basis. Demo times are 10:30 a.m., noon and 1:30 p.m. More information about Top Chef: The Tour 2012 is available on Bravo’s website.

— Images courtesy of Bravo

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