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Nov 20, 2017
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Posts Tagged ‘Sugaree Baking Co.’

Holiday Hacks: Outsource the dessert

Friday, November 10th, 2017

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Host smarter, not harder. Dessert is one of the easiest things to outsource for the holidays.

Pick up favorites like pecan pie from Sugaree Baking Co., or opt for classics reimagined by the elaborate French pastry wizards at Nathaniel Reid Bakery (like the ones pictured here).

If you’re on the fence of the great pie-cake debate, have it all with the Pake from La Patisserie Chouquette, a cake/pie hybrid that layers toasted buttercream between eggnog cheesecake, spice cake, pumpkin pie and bourbon-pecan pie.

Photo by Carmen Troesser

Marianne Moore is a contributor to Sauce Magazine and Dierbergs culinary creative director. 

Related Content
• Sauce Magazine: Guide to the Holidays 2017

• 3 quick and easy holiday starters to keep your guests at bay

• 7 recipes to help you host the holidays with the most

The List: 20 dishes, drinks, faces and places we love – Part 4

Monday, April 27th, 2015

Each year, the Sauce editors compile an annual tribute to the dishes, drinks, people and places we love in The Lou: The List. Here, Part 4 of our 2015 lineup, featuring an enterprising farmer, a hot mess of a sandwich, an unshareable dessert, the mom and pop behind Sugaree Baking Co., and Monday Funday (yes, really).

What’s on your list? Share with #TheSauceList on Facebook, Twitter and Instagram, and check out Parts 1 through 3 of The List here.

 

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16. Todd Geisert of Geisert Farms

Farming isn’t what it used to be. Ask Todd Geisert. His family has operated Geisert Farms in Washington for nearly a century, and much more has changed than the farming equipment. Always entrepreneurially minded (he started a metal fabrication business as a high school junior), Geisert diversified the farm’s offerings when he took over in 2008. Today, he boasts an abundant year-round roadside farmstand and creates more than 50 different meat products from potato-bacon sausage to teriyaki snack sticks. Geisert also distributes his pork to dozens of St. Louis restaurants and shops, unites fellow independent farmers across eastern Missouri and still raises hogs according to a deceptively simple philosophy: “The animals can be what they are, out in the fresh air and the sunshine,” Geisert said. “You can tell that they are content by looking at them.”

Here, four ways Geisert is redefining what it means to be a farmer:

A businessman
“Produce is a big part of our business now. The first year I planted 120 tomato plants and I thought that was a lot. … The last couple years, we planted 5,000 tomato plants. Once we build (customers’) trust and give them a good quality product at a reasonable price, it’s a fairly easy sell from there.”

An ambassador
“We’re pretty proud of the town. I’ve done quite a bit of traveling across the United States, and there’s not too many places like Washington, Missouri. The volunteerism is the biggest thing you’ll find in Washington that is unique. … Some people have left town and didn’t realize how good they had it until they came back.”

A family farm advocate
“I feel a responsibility to help people grow and try to keep the family farms to give people an avenue to keep a living. That’s a tough thing to do in our business.”

A softie
“Dealing with the baby pigs is my specialty.”  – C.K.

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17. Hot Roast Beef at Eovaldi’s Deli

If a sandwich is just a sandwich, then Eovaldi’s Deli’s Hot Roast Beef must be meat and cake. Delicately sliced top-round beef is piled high on fresh garlic cheese bread and topped with your choice of melted cheese (ours is mozzarella). While savory juices drip with each bite, a side of robust, hot au jus is served for the dip-on-demand types. Still a sandwich skeptic? Start with a 4½-incher, but be warned: By next week, you’ll be on to the 6-inch then the 9, and by the end of the month, no one will be surprised when you quietly graduate to the 12.  – E.M.

18. Monday Funday

The next time you have a case of the Mondays, hit up one of St. Louis’ culinary hotspots that break with tradition and open their doors on Monday. Head to Farmhaus for its Blue Plate Special lunch of crunchy fried chicken, mac-n-cheese, smashed taters, house salad and tea. For dinner, check out Niche’s Monday Supper, where the sous chefs take the reins for a $35 three-course meal of refined comfort fare, or stop by Juniper for its Mondays-only Meat and Three, a Southern tradition served family style. Don’t feel like dressing up? Swing by Pastaria for Meatball Monday, or if even that sounds like too much effort, enjoy dinner in your pajamas after grabbing a Meatball Monday meal to-go from Bolyard’s Meat & Provisions, featuring fresh beef and pork meatballs with Pastaria’s pasta and pomodoro sauce. We’ve never looked forward to Mondays as much as we do now.  – S.P.

 

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18. Pat Rutherford-Pettine and Jim Pettine at Sugaree Baking Co. 

This past St. Patrick’s Day, like they do every St. Patrick’s Day, Pat and Jimmy fired up a grill in front of their Dogtown bakery, Sugaree Baking Co., and sold beer, brats and, in Pat’s words, “Some crappy high-school cafeteria pizza that we buy just for that day. The drunks just love it!”

Pat and Jimmy, formally known as Pat Rutherford-Pettine and Jim Pettine, exude a lust for life with a healthy dash of humor that precedes even their formidable skills in the bakery (where, it should go without saying, nothing they make is crappy).

Every day the couple descends from their home above Sugaree to whip up buttery quiches, chocolate croissants, small-batch fig bars, lemon coconut roulade cakes, crisp cookies and pies. Then each Monday they send out an email letting regulars know which pies will be for sale that weekend (the storefront is only open Fridays and Saturdays), so customers can reserve pies in flavors like chocolate cream, peach-blackberry, caramel-apple crumb and dozens more. Even if you’ve never made it to the storefront, chances are you’ve already savored one of Sugaree’s cakes or pies. They often wind up at some of your favorite local restaurants and institutions, including Grapeseed, Quincy Street Bistro, I Fratellini, Kreis’ Steakhouse & Bar, Pho Grand, Tony’s A.M., and the concessions at the St. Louis Symphony Orchestra.

Don’t forget Sugaree’s potpies, sweet brioche and mini cheesecakes – you’ll wind up trying everything once you become a member of Pat and Jimmy’s extended family of customers. If you’re lucky, you might get a sneak preview of forthcoming dessert specials. If you’re even luckier you might hear tales from Pat of her daughter, grandson and the jerk who took her parking space last night.

Plenty of brides-to-be order wedding cakes from Sugaree, too. If you find yourself sharing gossip with Pat while she’s meticulously decorating one of their cakes, then you’re not just a regular, you’re a friend.  – B.K.

 

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20. Pineapple Inside-out Cake in a Cup at The Fountain on Locust

Every time I order my favorite dessert at The Fountain on Locust, someone asks, “Can I have some? You can try mine!” No! I don’t want to try yours, and as for my Pineapple Inside-out Cake in a Cup, I don’t have enough to share. Once I arrange the perfect bite of whipped cream, ice cream and fluffy, house-made spongecake with a dab of the sweet, buttery pineapple sauce from its center, I understand why you’re jealous, but here’s the upside: You can get your own. – M.N.

 

-Todd Geisert photo by Greg Rannells; sandwich, Sugaree and cake photos by Elizabeth Maxson

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