Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jun 22, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘StL Culinary Tours’

In This Issue: Trendwatch – A look at what’s on the plate, in the glass and atop our wish list right now

Wednesday, July 17th, 2013

{The High Rise at Mike Shannon’s Steaks and Seafood and Mike Shannon’s Grill}

 

Thank You for Smoking: Barbecue spots may be spreading like wildfire around these parts, but it’s the smoke in our glasses that really has us talking. After a cold-smoke infusion of the bartenders’ wood chips of choice, the liquor becomes a sort of paintbrush, casting its smoky stroke on everything it touches. Dive right in with the smoked-vermouth-laden High on the Hog at Hendricks BBQ or the cold-smoked aperol at Cielo. For a milder entry to this smoker-to-sipper trend, try the High Rise at Mike Shannon’s Steaks and Seafood and Mike Shannon’s Grill, where a flicker of smoke deepens as the cold-smoked ice melts.

Less Is More: When Niche opened the doors to its new Clayton home with a tasting menu-only format, the shift was met with both excitement and frustration. But the renowned fine-dining restaurant isn’t the only one testing the local waters with limited options. Diners at nearby Little Country Gentleman must opt for either the 3-course menu or the grand tasting menu (The latter, numbering around 16 courses, has dropped in price to $78 a head.), while Anthony Devoti is offering a 5-course taster at Five Bistro on The Hill. Will we see more fine-dining spots move in this direction? Considering the creative license such a pared-down approach lends the chef, we sure hope so.

Head, Shoulders, Ears and Toes: You’ve had pig’s face and feet, butt and belly. The latest body part to benefit from the nose-to-tail trend: pig’s ears. We had ‘em deep-fried as a rich counter to hearty kale in a sprightly salad this spring at pop-up restaurant A Good Man Is Hard to Find, and we’ve sliced into the naturally chewy meat rendered silken in a terrine at Farmhaus.

Ingredient Alert: Umami in a Bottle: Considering folks are aging just about everything these days and the fact that so many chefs covet fish sauce as their secret weapon, we should’ve seen this one coming. Sneak into the kitchens everywhere from Blood and Sand to the here-now-gone A Good Man is Hard to Find to newly opened The Libertine, and you’ll find a bottle of BLiS Barrel-Aged Fish Sauce. For this wax-sealed condiment, Red Boat Fish Sauce gets aged for seven months in bourbon barrels that have already worked their magic on BLiS maple syrup. The result: a rich sauce with slight sweetness and subtle smokiness that lets chefs infuse umami into just about anything.

White Out: When YellowTree Farm’s Justin Leszcz grows it, the chefs will come. The latest crop making its way onto menus? Japanese white sweet potatoes. Find them stuffed – along with house-made chorizo – into a taco at Mission Taco Joint or head to Mission’s sister restaurant Milagro Modern Mexican where chorizo and sweet potato are the filling for empanadas or turned into a tasty hash. At Farmhaus, the veggie is cozying up to house-smoked ham and scallops at Farmhaus, and embracing its Asian roots with curried rice at The Agrarian.

Riding the Third Wave: When Scott Carey first opened the doors to his third-wave coffee bar Sump Coffee, he wasn’t sure anyone would be willing to wait for his hand-brewed methods and precisely pulled espresso shots. Two years later, the South City spot is the watering hole of choice for the city’s coffee-loving cognoscenti. And with local coffee chain Kaldi’s launching a renewed focus on hand-brew techniques at all of its cafes, it’s easier than ever to get a taste of coffee’s third wave no matter where you live. Stop by Picasso’s Coffee House in St. Charles, Comet Coffee in Dogtown, VB Chocolate Bar in Cottleville and soon-to-open Rise Coffee House in The Grove for a hand-brewed cup.

Meals on Wheels: Why go to dinner at one restaurant when you can eat an appetizer at one, enjoy an entree at another, nibble dessert at the one next door and have a night cap just down the street? That’s the idea behind STL Culinary Tours, Dishcrawl and Savor Saint Louis, three new businesses offering food tours of our city’s most food-filled streets and neighborhoods, complete with behind-the-scenes tables, chats with the chef and strolls from one hot spot to the next.

–Photo by Jonathan Gayman

The Scoop: Savor Saint Louis hits streets this Saturday

Wednesday, April 24th, 2013

In May, StL Culinary Tours hosted its first food tour; just this month, Dishcrawl added St. Louis to its food tour circuit (The first tour is tonight.); and now there’s a new tour hitting the streets: Savor Saint Louis.

Savor Saint Louis is a project by the Smith family, owners and operators of The Royale Food & Spirits. Savor’s first culinary tour kicks off this Saturday at 11 a.m. on the cobbled streets of the Central West End. The tour lasts three hours and involves one specialty sample dish at five featured restaurants. Tickets for this Saturday’s tour cost $44 and can be purchased here. Tours will continue every Saturday in a variety of historic St. Louis neighborhoods.

A tour for your taste buds: StL Culinary Tours offers intimate experience for food enthusiasts

Monday, September 10th, 2012

Looking for a unique way to experience the local culinary scene? Check out StL Culinary Tours, a brand new business that offers guided tours of gems from the St. Louis food scene. Guests of the tour will enjoy an intimate evening of food and drink in the company of chefs, beverage experts, artisan food producers and local farmers. The newly launched tour company is a project by self-proclaimed “culinary evangelist” Beth Huch in response to what she calls the region’s growing appreciation for all things culinary.

The first guided tours – scheduled for October 4 and 18 as well as November 1 and 15 – will showcase Maplewood’s culinary scene. At the boutique shop Vom Foss, guests will enjoy a craft cocktail, learn about innovative oil and vinegar pairings, and leave with two of their favorite oils and vinegars in hand. Moving on to Italian restaurant Acero, guests will enjoy dinner and wine in a private dining room where chef Adam Gnau will create appetizers, pasta dishes and entrees. The tour culminates at the cocktail lounge Water Street Cafe, where brother-sister team Gabe and Maria Kveton will prepare dessert and a nightcap for guests. Each tour begins at 6 p.m. and is limited to 10 guests.

Subsequent tours are being planned for downtown St. Louis, Clayton, Webster Groves, Central West End and Chaumette Winery. StL Culinary Tours also offers private, corporate, alumni and group tours, as well as gift certificates. For more information, including pricing, or to reserve your spot on a tour, visit the company website.

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004