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Oct 31, 2014
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Posts Tagged ‘The Restaurant at The Cheshire’

The Scoop: Beverage director Patricia Wamhoff leaves The Restaurant at The Cheshire

Wednesday, October 29th, 2014

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Patrons may notice a familiar face missing from The Restaurant at The Cheshire; beverage director Patricia Wamhoff left her position at the fine dining establishment about 10 days ago. “The best I can say is it was time to move on,” Wamhoff said.

Wamhoff had curated The Cheshire’s extensive wine lists since The Restaurant opened in November 2012. According to spokesperson Heather Strahorn, Lodging Hospitality Management president Steve O’Loughlin has no plans to replace Wamhoff at this time.

“Patricia has left to pursue other interests, and we wish her well,” O’Loughlin said in a statement. “We are thankful for her contributions and for the many awards she has earned creating the excellent wine program at The Cheshire.”

The certified advanced sommelier said while she does not yet know her next move, she has no intention to leave St. Louis. “Obviously I have a great love for the restaurant business and being on the floor, and I also have a great love for wine education,” Wamhoff said. “There’s a lot of really great creative things going on (in St. Louis), and the desire and passion to learn more about wine …  There’s lots to do here in St. Louis, and I’m really excited to be a part of that.”

 -photo by Ashley Gieseking

Extra Sauce: Rex Hale’s Yellow Curry Paste and Roti

Monday, October 6th, 2014

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Local chefs showed us how to add extra crunch to our favorite dishes this month with crispy grains like quinoa, amaranth, kamut and more. The Restaurant at The Cheshire‘s chef Rex Hale shared his recipe for Squash Curry with Crispy Quinoa in print, and if you really want to go the extra mile, try your hand at Hale’s own curry paste and roti, too.

Yellow Curry Paste
Courtesy of The Restaurant at The Cheshire’s Rex Hale
Makes 2 cups

4 Tbsp. fresh turmeric root*, peeled and roughly chopped
1 large onion, peeled, trimmed and quartered
3 Tbsp. chopped ginger root
3 Tbsp. chopped fresh coriander root or cilantro stems
3 Tbsp. chopped garlic
3 Tbsp. sliced lemongrass
2 to 3 Tbsp. fresh Scotch bonnet chiles, chopped and seeded (or habanero, bird’s eye or serrano peppers)
3 Tbsp. lime juice
1 Tbsp. ground coriander
3 tsp. ground cumin
½ tsp. course ground black peppercorns
2 tsp. sea salt
½ cup vegetable oil

• Add chopped turmeric root, onion, ginger, coriander roots, garlic and lemon grass to a blender. Blend to a rough, dry consistency.
• Add the chiles and lime juice to the blender and puree. Add in coriander, cumin, peppercorns and salt and blend again.
• Heat the oil in a heavy skillet over low heat. Fry the paste, stirring constantly, 5 minutes or until fragrant. Let cool. Curry paste will keep, refrigerated, up to 1 month.

*Fresh tumeric root is available at most international grocery stores.

Roti
Courtesy of The Restaurant at The Cheshire’s Rex Hale
8 rotis

8 oz. whole-wheat flour
8 oz. quinoa flour
2 tsp. baking powder
½ tsp. kosher salt
5 oz. cold butter, diced
4 oz. cold water
About ½ cup olive oil, divided

• In a large bowl, sift together the whole-wheat flour, quinoa flour, baking powder and salt. Rub the butter into the flour mixture with your fingertips until it resembles fine breadcrumbs. Slowly add the water and mix together with your hands to form a ball. Knead the dough on a floured surface 2 or 3 minutes, then place it in a bowl, cover with a towel and let it rest 30 minutes.
• Turn out the dough onto a floured surface and knead again for 2 to 3 minutes. Divide the dough in 8 equal portions and roll into balls. Flour the work surface and a rolling pin and roll out a ball into a disc as thin as a tortilla. Stack the rotis, flouring well between each so they do not stick together.
• In a large frying pan, heat 1 tablespoon oil and griddle the rotis 1 to 2 minutes, until the underside is slightly brown. Flip, brushing the pan with oil between each side, and cook another 1 to 2 minutes, until the surface bubbles up and browns slightly. Repeat with the remaining roti discs. Cover the cooked rotis with a towel while cooking the next one. Serve immediately. Rotis will keep, refrigerated, for up to 24 hours.

 

-photo by Carmen Troesser

The Scoop: The Market at The Cheshire to close Sunday, Sept. 7

Friday, September 5th, 2014

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It’s the last weekend for breakfast sandwich fans to grab-and-go at The Market at The Cheshire; the restaurant’s last day for business is this Sunday, Sept. 7.

The Market, which originally opened in March 2013, will be replaced by a Starbucks in mid- to late-November, said Steve O’Loughlin, president of Lodging Hospitality Mangement. When The Restaurant at The Cheshire began serving lunch earlier this year, O’Loughlin said the two establishments were competing with each other for business.

“We want to narrow that focus,” he said. “The Starbucks will be a morning focus, The Restaurant will be lunch focus, and Basso will be night focus. We’re trying to create something where we don’t have redundancy.”

But The Market fans need not fear losing their favorite lunchtime treats; chef Rex Hale will continue to serve The Market’s entire menu of fresh salads and sandwiches at The Restaurant during lunch for dine-in or carry-out.

Georgia Kaye contributed to this report.

Best of Brunch: Atomic Cowboy, The Restaurant at The Cheshire, SoHo

Sunday, June 22nd, 2014

When the weekend rolls around, our minds are on one thing: brunch. We can’t wait to pass away a lazy Sunday at a spot where the people are friendly, the bloody marys are strong (and sometimes bottomless) and pretty much everything is crowned with a sunny egg or served with a short stack. That’s why our June issue celebrates the very Best of Brunch, our top 11 places to indulge in the best meal of the week.

Here, find out why Atomic Cowboy, The Restaurant at The Cheshire and SoHo Restaurant & Lounge made our list:

 

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Atomic Cowboy: 4140 Manchester Ave., St. Louis, 314.775.0775, atomiccowboystl.com
Brunch: Sun. – 10 a.m. to 3 p.m.

Although this well-known restaurant and watering hole in The Grove opened in 2005, Atomic Cowboy’s brunch menu is a new innovation – which is good news for you, since the masses haven’t caught on yet. When we stopped in on a Sunday afternoon things felt a little empty, as if tumbleweeds might drift by.

But Lonesome Dove, Texas this ain’t, and whether you hitch yourself to the barnwood-and-brick saloon inside or the Quonset hut-shaded cabana out back, rest easy, partner – you’ve drawn a bead on one of the finest brunches east of the 100th meridian. Order the horchata iced coffee (pictured)– spiced with Grand Marnier and Kahlúa – and try the kitchen’s kinda-sorta border-country take on eggs Benedict, which sneaks grilled toast under crabcakes – carne asada and smoked salmon are also options – streaked with citrusy hollandaise and chipotle mayo.

Twenty-somethings, scenesters and those on a budget take note: You can be out the door for under $20 with a cocktail and brunch under your belt buckle. But don’t rush off – this place was made for the young and iconoclastic to gather. Saddle up and get out to your new Sunday brunch home on the range. – G.F.

 

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The Restaurant at The Cheshire: 7036 Clayton Ave., Clayton, 314.932.7818,
restaurant-stl.com
Brunch: Sun. – 10 a.m. to 2 p.m.

When you brunch at The Restaurant, here’s what to order when:

You’ve got Paul Bunyan’s appetite.
The prime rib hash with roasted potatoes is sauced in a flavorful, savory au jus, complete with poached eggs and horseradish hollandaise. You’ll be full until tomorrow.

Your mother-in-law is at the table.
The Bloody Caesar, a bloody mary with a shrimp garnish and gazpacho flavor, could be passed off as a meal, and after drinking one you’ll be too content to get defensive.

You’re gearing up for “Downton Abbey.”
Strawberries served with sweetened clotted cream, mint and honey is delightful. Combined with Sister Schubert’s biscuits, served to your table at brunch, it’s a smorgasbord fit for nobility.

You’re a grits snob.
Seared Alaskan halibut and over-easy farm eggs (pictured) is a stunner. The fish is perfectly cooked, the eggs are easy, the grits are cheesy and there are mushrooms and asparagus dressed in a citrus vinaigrette to make it healthy but magically delicious.

You have a sweet tooth.
The brioche French toast with lemon curd ricotta is a study in sweet. Roasted dates and vanilla syrup are tamed by tart strawberries and sharp, citrusy cheese. Or just get the bananas foster waffle – dessert disguised as brunch. – M.N.

 

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SoHo Restaurant & Lounge: 4229 Manchester Ave., St. Louis, 314.932.5554,
eatplaysoho.com
Brunch: Sun. – 11 a.m. to 3 p.m.

New York’s skyline may gird the logo of SoHo Restaurant & Lounge, but the name means “Southern hospitality,” and the kitchen has assembled a menu to prove it. Though it operates as a nightclub after 10 p.m. on weekends, SoHo pulls out the stops for its Sunday brunch, a stellar procession of traditional Southern food crafted by executive chef Ceaira Jackson.

Skip the stark interior that caters to the club scene. Instead, make a beeline for the patio that overlooks Manchester Avenue and even features a couple shade-giving pagoda tents. The pacing of the service is a bit lax, but remember this is a lounge, people – plan to stay awhile. Kick back and listen to the music. Don’t neglect to order a mimosa (pictured) – brightened with a splash of pineapple juice, it’s one of the best we’ve had – while you wait for an order of catfish and grits (authentic, battered in cornmeal), red velvet pancakes (divine – they include vanilla cream frosting) or the chicken and waffles (crispy and sweet). SoHo is surely the biggest indicator that The Grove is the place to be on brunch day. – G.F.

-Atomic Cowboy photo by Elizabeth Jochum; SoHo photo by Carmen Troesser

 

 

Budget Crunch: 10 delicious dishes and sweet deals to try right now

Thursday, May 8th, 2014

Welcome to Budget Crunch, wherein intrepid reporter Byron Kerman offers 10 tips on delicious menu items and sweet deals happening now. Got $10? Grab a friend and sample, split and stuff yourselves with these steals.

 

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1. Condiment lovers eat at Dirty Dogz just to sample from the amazing selection of more than 200 mustards, hot sauces and more at each location (which just happens to be inside three local Home Depots). Wanna try wasabi mustard, chili dog-flavored mustard, lime-flavored Chohula hot sauce or almost anything else? They’re all free with purchase, so put ‘em on your dog, kielbasa, hot link, brat, etc. Dirty Harry would be appalled, but they even have ketchup.

2. Let the civilized life begin with Lavender Lemonade, available now at The Mud House. Locally grown lavender becomes house-made lavender simple syrup, which is then mixed into house-made lemonade. Served in a mason jar and garnished with a lemon wedge, it’s refreshment incarnate at $2.75 a glass.

 

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3. When the students at the International Culinary School at the Art Institute of St. Louis hand you the bill for your lunch at Creativ Eats Restaurant, you may start laughing. After all, a sweet three-course prix fixe meal for $9 is a sleeper of a deal. The recently announced Florida-Caribbean fusion menu features your choice of scallop and shrimp ceviche or black bean and sweet potato soup; an entree of pulled jerk chicken, Cuban skirt steak, grouper en papillote or a curried vegetable empanada; and a dessert of tres leches sorbet with pineapple or coconut gelatin scallops with passion fruit and boysenberry sauces and topped with “Key lime caviar.” The student-operated restaurant, located in St. Charles, takes reservations for lunch from 11:30 a.m. to 1:30 p.m. Wednesdays and Thursdays; call 636.688.3055.

4. The new spring menu at The Fountain on Locust includes the yummy Fig and Bacon Pie ($8) a flatbread topped with house-made fig spread, bacon, apple slices and gorgonzola cheese. Yes, please.

 

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5. Did you know Milagro Modern Mexican rocks a tasty, budget-friendly Mexican Sunday Brunch? Menu choices include a Baja omelet with lump crabmeat, spinach, avocado and panela cheese, topped with chipotle hollandaise ($10); cinnamon-raisin bread French toast stuffed with sweetened, rum-soaked plantains ($8); and churros y chocolate, cinnamon-sugar doughnuts served with Mexican chocolate dipping sauce ($5).

6. You may not need more than one drink at The Restaurant at The Cheshire’s happy hour, which starts at 4:30 p.m. Tuesday through Saturday. That’s when their absinthe-based cocktails like the Hemingway (Saint George Absinthe, crème de violet liqueur, sparkling wine and lavender bitters) or a Sazerac with an absinthe wash are $6 each. Pair that potent concoction with $5 food items like Cheshire fish and chips, Cheshire cheeseburger (also with fries), or steamed mussels. Then again, it does go until 6:30 p.m., so maybe you have time to peruse that cocktail list again.

 

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7. It might not be a secret for much longer, but Capitalist Pig has just debuted a monthly Off the Menu Secret Lunch Club. If 10 or more people RSVP for the lunch, chef-owner Ron Buechele makes it happen. The lunch, tentatively scheduled for noon Thurs., May 29, will feature off-menu items like smoked pork belly buns (a riff on a David Chang recipe) made from house-made steamed bao buns and slow-smoked, crispy pork belly with a topping of pickled daikon, carrot and jalapeno.  Did I mention it’s a steal at $10? Email ron@madart.com for reservations.

8. Vinyl Side Monday is a fun promotion at the The Royale whereby whoever brings in a record for the DJ to spin after 10 p.m. on Mondays gets a free half-pint of any beer on draft. Current draft selections include Goose Island Illinois Imperial IPA, Civil Life English-Style Pale Ale, and Lagunitas Under Investigation Shut-Down Ale.

 

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9. Trying one of just about everything in a single go is totally do-able at the famous 5 Star Burgers Happy Hour. From 4 to 6 p.m. daily, diners pay just $1.50 for mini-burgers, fried chicken sandwiches, mini turkey burgers and veggie-burger sliders. Fries and sweet-potato fries are $1.25 and $1.50, respectively, and fried pickles, onion rings and crispy cheese curds are just $2. Draft beers are half-price, and house wines are $3.50.

10. The Starr Special Milkshake ($4.50) at MoKaBe’s Coffeehouse is not for children; it’s for adults who want all the energy children have. Espresso grounds and chocolate bits are mixed into the shake for a caffeine-and-sugar jolt that can speed the earth on its axis. One MoKaBe’s barista said the consistency of the espresso and chocolate is that of crumbled Oreos. I say the power rush is that of a newly crowned dictator.

 

 

This week, Ligaya Figueras is obsessed with…

Thursday, December 5th, 2013

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{This summer, a soccer injury sidelined me from the field for five long months. I recently celebrated my return to the beautiful game with a beautiful cocktail at The Restaurant at The Cheshire. Tudor Red Rose holds elegant elderflower liqueur, whose sweetness is balanced by bitter Aperol and tart blood orange juice, then topped with sparkling wine and a touch of rose water. Here’s to personal victories!}

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 {A nightclub where you need to know the code – password, clothes, handshake and all. Not interested. A club where a luxury box seat to a live show includes a parking spot, a private entrance, pre-show dining on a grand staircase, a private cocktail lounge, in-seat food and beverage service and a private restroom? Someone please sign me up for the Fox Club at the Fabulous Fox Theatre! Now that I’ve had a taste of gentrified entertainment, I can’t bear to go back to my commoner seats in the upper balcony.}

 

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{I must be on some sort of international drinking trip. Last month, I drank up India; I’ve moved on to Lebanon. At Layla, you can find a trio of wines from the Middle Eastern nation, as well as cocktails by bar manager Nick DiGiovanni that incorporate Lebanese kitchen staples such as sumac, zaatar, ginger, dates and flower waters. Try A Bedwin [sic] in The Grove, which takes the margarita on an excursion to the Middle East.}

The Scoop: Wilfrin Fernandez-Cruz moving to Winslow’s Home

Friday, September 27th, 2013

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As of next month, Wilfrin Fernandez-Cruz will be the new executive chef at Winslow’s Home located at 7213 Delmar Blvd. In a press release, Winslow’s Home owner Ann Sheehan Lipton wrote, “His leadership couldn’t come at a better time, as our new kitchen and private dining expansion are close to completion.”

After moving to St. Louis from New York City, Fernandez-Cruz was working as executive chef at The Restaurant at The Cheshire, and he currently oversees operations at Washington University’s fine-dining restaurant, Ibby’s. In regards to his new position, Fernandez-Cruz said, “The place has such a history in St. Louis. The chef before was doing such great things. I want to make sure we are going in the same direction. The new restaurant in the basement will be a huge step for Winslow’s Home. I’m very very excited.”

Fernandez-Cruz will take the place of Cary McDowell, who is now working as executive chef for Gringo.

 

Just Five: Soda-Pop Pork with Roasted Strawberries

Wednesday, July 10th, 2013

 

This recipe was inspired by an early summer meal at The Restaurant at The Cheshire: a thick-cut, bone-in, smoked pork chop with a delicious black pepper and strawberry sauce. It was pretty transcendent, but it also was simple enough to set off my “Five Ingredients” alarm.

Smoking the meat is the challenge. If you have a smoker or can turn a grill into one, I recommend it for many reasons (smoked nuts, smoked mozzarella, smoked trout). But for this dish, it’s just as easy to toss some wood chips onto a charcoal fire until they smoke. If you don’t have them, you can skip this step entirely, since the brine adds a lot of flavor. Brining the pork in salt and Dr. Pepper turns it into something like a nice ham steak. The additional black pepper gives it real snappiness, and the mellow, roasted strawberries add sweetness.

Pork steaks are so cheap and easy to find, and they cook up in a flash. This dish also would be great using other summer berries or stone fruit instead of roasted strawberries. Elevate your pork steaks, St. Louis!

Soda-Pop Pork with Roasted Strawberries
Adapted by Dee Ryan from a dish at The Restaurant at The Cheshire
Serves 2

¼ cup salt
3 tsp. freshly ground black pepper, divided
2 pork steaks or pork chops (bone-in), 1-inch thick
1 liter Dr. Pepper
Olive oil for drizzling
1 cup strawberries, chopped
2 Tbsp. white balsamic vinegar
1 Tbsp. white sugar

Special equipment:
Apple or cherry wood chips (optional)

• In a large bowl, whisk together the salt, 1 teaspoon of black pepper and the Dr. Pepper until the salt is dissolved. Place the pork in a zip-close bag and add the liquid. Refrigerate 2 to 4 hours.
• Prepare a charcoal grill. Meanwhile, preheat the oven to 400 degrees.
• Place the strawberries on a lightly oiled baking sheet and roast them in the oven for 10 minutes.
• In a saucepan over medium head, add the roasted strawberries, the white balsamic vinegar and the sugar and cook 5 minutes, until the strawberries are soft. Remove them from the heat and mash into a sauce using an immersion blender or a fork. Set aside.
• Remove the pork from the brine and pat it dry. Drizzle a little olive oil on each piece and season with the remaining black pepper.
• When the grill is hot, toss the wood chips over the coals. Put the pork on the grill, cover and grill 5 to 6 minutes. Flip, then cover and cook 5 more minutes.
• Brush a layer of the strawberry sauce on the meat and cover for 1 minute. Remove the pork from heat and serve with the remaining sauce.

 

 

The Month in Review: April 2013

Tuesday, April 30th, 2013

 

As we say goodbye to another month, we’re crossing our fingers that April’s abundance of showers really will bring a few flowers. May means ball games, al fresco dining (and drinking!), the reopening of farmers markets and, hopefully, your thriving gardens. But before our next issue hits newsstands tomorrow, we take a look back at some of our favorite stories, recipes, dishes and drinks from April.

Vegetize It columnist Beth Styles got back to salad’s roots with a kale Caesar that turns to seaweed for a taste of the sea; bar-happy couple Ted and Jamie Kilgore gave us inspiration for brunch-time sipping; a familiar face put gourmet twists on some old favorites; spirits columnist Ligaya Figueras told you about a bold, bittersweet liqueur that’s picking up steam behind the bar; we showed you how easy it is to stock your pantry with homemade salts; we went all Buddy the Elf on the perfect pancake stack; we gave you a glimpse of the new taqueria that has everyone talking; you proved that you really, really like us; New and Notable reviewer Michael Renner gave us a seat at his table at The Cheshire’s chic new spot; we proved that sorghum is the new maple syrup; we told you why the Big Muddy had us at hello; managing editor Stacy Schultz revealed what she’ll do for a great cup of coffee; associate editor Julie Cohen paid respect to all things New York Magazine; we tried not to eat the entire Swedish crumb loaf from Federhofer’s; a couple creative bartenders brought the grill to your glass; art director Meera Nagarajan fantasized about summers in Provence; contributing writer Byron Kerman tracked down a stellar slice of pizza; we offered a peek into the coolest pop-up yet; Baked columnist Amrita Rawat welcomed spring with fruit-forward cupcakes; we revealed the trends we’ve got our eyes on; we found the best seat at downtown’s new MX Theater; and a culinary couple announced that they will celebrate spring Spanish style.

The Scoop: Despite Dierdorf & Hart’s closing in Westport Plaza, LHM chairman is “excited about the future”

Monday, April 22nd, 2013

After nearly a 30 year-run, Dierdorf & Hart’s is closing its doors. As reported by St. Louis Magazine’s George Mahe, the steakhouse, located at 323 Westport Plaza, made the announcement last week that doors would shutter after dinner service on May 18 (Lunch service has already ceased.).

Is Dierdorf & Hart’s closure an indication that Westport Plaza is in decline? The Scoop spoke earlier today with Bob O’Loughlin, chairman of Lodging Hospitality Management (LHM), which purchased Westport last year and has its corporate headquarters at the Maryland Heights development.

“When we took over in October, the whole complex was running at 72-percent occupancy,” O’Loughlin said of the 200,000 square feet of retail space and 500,000 square feet of office space. Occupancy has since increased to 74 percent on the retail side and 92 percent for office use, he noted.

Besides Dierdorf & Hart’s, the other restaurants, bars and food-related shops currently at Westport Plaza include: Drunken Fish, Family Nuts, Kobe Japanese Grill, McDonald’s, Patrick’s Bar & Grill, Paul Mineo’s Trattoria, Starbucks, St. Louis Bread Co., Subliminal Subs, Trainwreck Saloon and Westport Pizza Co. Subliminal Subs and Family Nuts are two recent additions to the complex.

O’Loughlin also noted that LHM is planning to open its own concept at Westport: a “hip Mexican” restaurant that will feature an indoor-outdoor bar. While no timeline has been set for the eatery, which will serve as a replacement to the Casa Gallardo that closed a few years ago, O’Loughlin stated that the project is “a definite go” and hopes that doors will open by late-fall. (LHM also owns the recently renovated The Cheshire, whose eating establishments include The Restaurant, Basso and The Market; and The Hilton St. Louis at the Ballpark, with its 360 lounge.) According to O’Loughlin, LHM has also spoken to such restaurants as locally owned chains Llywelyn’s Pub and Big Daddy’s, as well as a national chain called Park Tavern, about adding a location at Westport.

Landscaping enhancements and upcoming events such as Parties in the Plaza, an art fair, wine tastings and live music on Fridays during the summer will bring an even more enhanced experience to Westport, O’Loughlin hopes. “We see some momentum,” he said. “We’re excited about the future of it.”

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