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Jan 23, 2018
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘the tamale man’

Budget Crunch: 7 delicious deals to devour now

Thursday, November 9th, 2017

Got $10 and a friend? Then contributor Kevin Korinek has seven tasty deals to try now.

 

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1. Guerrilla Street Food is making friends this month, offering weekly collaborations with a few St. Louis favorites, including farmers market favorite, The Tamale Man. This week, $4 gets you the Tamale Man’s take on a bubuto – the Filipino tamale – that includes roast chicken, coconut milk, annatto seed, rice flour, masa, dried shrimp and a hard-cooked egg wrapped in a banana leaf and corn husk.

2. The Royale launched a new light lunch menu this month that’s big on taste and Budget Crunch friendly. For $8, pick two items – a main dish and a side – or pick three for $10 and add an extra side. Choose from mains like a taco, single cheeseburger or a vegetarian hopping John cake, then select sides like a green salad, chips, cup of soup, mac and cheese or a health-conscious Brussels sprout salad.

3. Happy hour is even better at Sardella. Gerard Craft’s restaurant recently updated its menu with some budget-friendly drinks and snacks to enjoy from 4 to 6 p.m. Try a variety of drinks from house red wine to a cold pint of Perennial White Impala, all $5 or less. While you’re there, nosh on $5 toasted ravioli or an assorted array of $6 bruschetta bites.

 

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4. La Patisserie Chouquette goes all out when it come to Turkey Day with its signature Turducken croissants. These warm, buttery pastries are filled with mouthwatering, crispy duck skin, chicken and turkey, surrounded by cornbread stuffing, cranberry sauce and fried onions. With gravy available on the side, it’s a complete handheld Thanksgiving meal. These $7 treats are only available on Saturdays in November, and it’s first come, first serve – so get there early.

5. Get a jump on the Christmas shopping this year and get something in return. On Tuesday, Nov. 14, DiGregorio’s Italian Market on the Hill hosts a free fall wine tasting just in time for the holiday season. Sample more than 25 wines and try delicious hors d’oeuvres and signature entrees while perusing a variety of holiday gift baskets.

 

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6. Coming in at $8, The Goat is a must-have favorite from hip Cherokee Street coffee shop The Mud House. This delicious little veggie sandwich is sure to have you asking for more. Cold slices of cucumber are stacked atop greens and a creamy goat cheese spread and topped with beet chutney on toasted wheat. It’s a light, refreshing bite for your lunch break.

7. ’Tis the season of giving, and Niche Food Group is looking to reward your generosity during the month of November with its Cookies for Cans drive to benefit Operation Food Search. Dine-in guests can bring a canned good or nonperishable food item to any of Craft’s five restaurants and receive a free banana-butterscotch-oatmeal cookie from Sardella pastry chef Sarah Osborn.

 

Kevin Korinek is a freelance writer and photographer with a passion for making homemade pie.

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What I Do: Doug Marshall, The Tamale Man

Wednesday, November 30th, 2016

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{ from left, Rachel Rogers and her father, Doug Marshall }

 

When Marisa Marshall decided to take up organic farming, her husband Doug Marshall figured the best way to get a foot in the door at local farmers markets was by offering prepared food. Now, most Marshall Family Farms produce is sold in tamale form, and you probably know him as The Tamale Man – dishing out family recipes with three of their seven children and one son-in-law at private events, Southwest Diner’s Tamale Tuesdays and farmers markets from Tower Grove to Lake St. Louis. Here, the boss dad shared his perspective on family business.

Aztec Hot Pockets
“[Tamales have] been around for centuries. We tell people it’s like the original Hot Pocket. They were already wrapped, and they traveled easily. The Aztecs, when they went on hunting parties, cooked a bunch of them.”

Christmas tradition
“[Tamales were a] Christmas present from my grandmas, every year. My mom passed away when I was 9 and my dad married another woman, who was half Mexican, half Cuban. So I basically grew up with two Mexican grandmothers. That was always a blast, [making] the tamales. I would help. When you got to driving age, you had to take them shopping. We went to the Soulard [Farmers] Market because they had to get the fresh stuff. There was a process. They basically pointed and told you what to do. I was trying to be nice, but yeah. They were pretty bossy.”

Family recipe
“When my grandmothers cook, they have their favorite coffee cup with the handle broken and stuff. They didn’t use tablespoons or anything. I really started from memory, and just kind of adapted it over the years to try to capture what I remember as a child.”

Skin in the game
“Family dynamics are interesting when you’re working together because everybody wants to have ownership of what you’re working on – which is a good thing. They want to be involved. I used to be ‘It’s my way or the highway,’ but for long-term success, that’s not really a good strategy. In any situation, I think if everyone has skin in the game, they’re going to be more productive.”

Proper technique
“For years, everybody boiled the meat. Now we marinate it and roast it. We take the trimmings and render our own fat and lard to use in the tamales. We make our stocks. … You’ve got to roast [the chiles], put them in a container, let them steam, clean them. [The kids] were like, ‘Can’t we just use canned chiles?’ No.”

Father of seven
“I used to try to micromanage everything. Now I try to let them figure it out. My youngest is 18, so now I like to say, ‘We’re all adults here, so figure it out.’ You can be mad at each other, but at the end of the day we’re all on the same team.”

Family Competition
“I was a former athlete and I still believe in keeping score. We have friendly competitions on Saturdays at the different markets. We compare totals and rib each other. I’ll say something like, ‘Nobody remembers second place.’ But it’s all in good fun. I’m admonished frequently. … If I have an off day, I’m kind of dour, kind of sullen about that and of course they pile on. My daughters [tell] me to be grateful, and [my son] Rudy and [son-in-law] Brian basically say, ‘Ha ha!’”

Business goals
“If you asked me the long-term goal when they were in diapers, that was my goal: That we enjoy each other’s company and like being around each other. I’d say that’s come to fruition. Marisa and I are very happy about that. There’s no black sheep thus far. They’re all really good friends.”

 

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What I Do: Mark ‘Garlic’ Brown of Gateway Garlic Farms

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What I Do: Dan Brewer of Mofu

The Weekend Project: Tamales

 

Photo by Carmen Troesser

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