Party Snack Mix
4 to 5 cups
Carrot-Juiced Poached Halibut
4 servings
Carrot-Juiced Poached Halibut
4 servings
Holiday Flip
1 serving
S’more Pie with Marshmallow Meringue
1 9-inch pan
Twisted Gluten-Free Vegetable Lasagna
15 to 16 servings
Wheatless Wednesday: Twisted Vegetable Lasagna
Tomorrow begins a new year and the post-holiday food slump. We’re all tired of rich food, but we need filling meals to keep the belly warm as winter drags on. (Want more light, bright winter fare? Click here.) That’s why I turned a classic heavy dish into a lighter gluten-free meal with a twist.…
Home Wine Kitchen’s Cassy Vires finds new home at Juniper
Editor’s note: This article was updated with comments from John Perkins at 4 p.m. Dec. 31. Cassy Vires will join Juniper’s kitchen as head chef, according to an announcement made on Dec. 30 by Juniper chef-owner John Perkins. Vires will fire up the kitchen Jan. 8 after the restaurant’s team returns from its week-long break…
Extra Sauce: Ligaya Figueras Predicts 2015 Trends
The time has come once again when we food fanatics weigh in on the edible landscape of the year ahead. But first, let’s take a quick look back to my 2014 predictions. Illinois has, indeed, been a hotspot, especially for craft breweries. This year saw breweries launch in Belleville (4204 Main Street Brewing Co.), Edwardsville…
Chef Grams: Behind the scenes with #STL chefs, bartenders, farmers
We could scroll through Instagram all day, ogling food pics that make our mouths water and our stomachs growl. (We’ve even been known to share what we’re eating, drinking and cooking from time to time.) Some of your favorite St. Louis chefs, brewers, baristas, bartenders, farmers and more are sharing snaps of weird ingredients, funky…
Extra Sauce: Top 5 Dishes of 2014
Sauce restaurant critic Michael Renner has tasted his fair share of St. Louis cuisine. All year, he shared his thoughts on New and Notable restaurants, from pizza to Southern fare to pasta. Here, he shares his top five dishes of 2014: No. 5: Bread Basket at Juniper Despite all the great food —…
Meatless Monday: Mushroom Stroganoff
We’ve already lightened up stroganoff with chicken and dill, but tonight, remove the meat altogether for a veg-friendly version of this Russian classic. Saute portabellas for the best textural and visual beef substitution until all their moisture is released, then enrobe these beauties in rich sour cream sauce enhanced with white wine, thyme and…
Extra Sauce: Top 5 Lunch Dishes of 2014
Sauce restaurant critic Byron Kerman knows how precious the lunch hour is. All year, he’s shared the highs and lows of new and venerable lunch joints around St. Louis in Power Lunch. Here, he shares his top five lunch dishes of 2014: No. 5: Buffalo Blue Burger at Lulu’s Local Eats Lulu’s sweet…
Extra Sauce: Top 5 Cocktails of 2014
Matt Berkley works some odd hours as Sauce’s Nightlife critic, spending many a late night sipping crafted cocktails around St. Louis on a hunt for the very best. Here, Berkley names his top five cocktails of the 2014: No. 5: Sandanista Shot at Sandrina’s The recipe for the Sandanista Shot reads like it…
By the Book: Charles Phan’s Hot Buttered Rhum Cider
Flushed and teetering slightly, I executed my final By the Book dish of the year more liberally than others, multiplying the yield by many times, swapping some ingredients, fudging others. If the writer’s occupational hazard is drinking, I’ll ration the danger by making my poison in batch form, thank you very much. Heaven forbid…
Extra Sauce: Cooking for the Circus
It’s one thing to cook for a full house every night; it’s another to do it on the road. That’s the task Liz Samatis takes on as head chef for Cirque du Soleil’s traveling show, Varekai, which comes to the Lou Jan. 7 to 11 at the Chaifetz Arena. Samatis and her kitchen crew…
Drink This Weekend Edition: Holiday Flip
Instead of ladling spiked box nog from a punch bowl, wow your guests with customized holiday flips. Traditionally made with liquor, sugar and eggs, a flip is a single-serve cocktail shaken until frothy and is the precursor to modern eggnog. In fact, flips were one of the first cocktails defined by Jerry Thomas’ A…
Extra Sauce: 4 Whole-Fruit Desserts
Stuff the candy canes in the stockings, not your mouth. Instead, finish your holiday meal with a show-stopping and deceptively simple dessert of whole fruit. Guests each receive a dish with their own apple, pear or plum, ending the meal on an elegant (and easy) note. 1. Simple and elegant, these Spiced Poached…
Baked: S’more Pie with Marshmallow Meringue
I made this pie for Thanksgiving, and it was the hit dessert of the night. People were fighting over the last slice, which is the best compliment a baker can receive. The crust is a simple graham cracker and butter base, although the recipe fits snugly into a prebaked graham cracker crust if you…
The Scoop: Crushed Red, San Jose Restaurante set to expand in 2015
The third Crushed Red location in as many years is set to open in 2015, this time in Creve Coeur. The new location at 11635 Olive Blvd., will offer the same prepared to order salads, pizzas and appetizers as the Clayton and Kirkwood locations. “We really believe in our approach: healthy food served quickly,”…
Just Five: Carrot Juice-Poached Halibut
Poaching is a simple, forgiving way to prepare fish. The poaching liquid infuses the fillet with flavor and prevents it from drying out. Although water or wine is traditional, I decided have some fun and play with carrot juice. This dish was either going to be way too weird for my family or gobbled…
Extra Sauce: 4 Holiday Cookies for Chocoholics
Sugar cookies make spirits bright, and gingerbread sings of the holidays, but deep down, our hearts will always belong to chocolate. 1. Double-stuffed childhood favorites have nothing on these monster Chocolate Sandwich Cookies. 2. Nothing is as comforting as a chocolate chip cookie – except maybe the dual punch of these Chocolate…
Meatless Monday: Shepherd’s Pie
Shepherd’s pie is a classic stick-to-your ribs comfort dish, but making it work on a weeknight is a challenge. Our simple solution: lose the beef. Here, we simmer lentils with vegetable broth and a generous glug of Irish stout (you know what to do with the rest of the bottle), then saute with toothsome…
Fruit and Nut Clusters
About 24 servings
Guide to the Holidays: Boozy Ginger Balls
The hostess has received more than enough bottles of wine and plates of cookies, and she’d likely throw another mixed nut assortment at the wall. But you can’t come to the party empty-handed, so deck the halls with boozy balls. These citrus and ginger treats come together in a flash and, as a bonus,…
By the Book: Nina Planck’s White Chicken Stroganoff with Dill
I love trying new recipes. I tear through food magazines and blogs (ours included), picking out new recipes that challenge me with new techniques or weird ingredients. But sometimes, it’s nice to get back to basics. That’s the premise behind Nina Planck’s The Real Food Cookbook: Traditional Dishes for Modern Cooks. You won’t find…
The Weekend Project: Fish Stew
“Holiday time is when the most wonderful culinary wishes can come true…” So begins one of our favorite holiday sketches from Saturday Night Live, when Alec Baldwin makes a guest appearances as baker Pete Schweddy on fictional NPR radio program “The Delicious Dish” to talk about his famous holiday special: Schweddy balls. …
Drink This Weekend Edition: The Nightmare Before Christmas at iTap
Head to Soulard and explore the big, scary side of beer at iTap’s Nightmare Before Christmas, one of its biggest parties of the year this Saturday, Dec. 20. The fourth annual event is a chance to try some high alcohol, highly sought-after brews brought up from iTap’s cellar beginning at 11 a.m. This year’s…
Wheatless Wednesday: Holiday Party Snack Mix
The bowl of mixed nuts at holiday parties always intrigues me. I love the possibility of crunchy, chewy, savory and sweet, all in one bite – not to mention anything roasted in butter and sugar. But eating gluten-free means I usually keep my hands out of the snack bowl, fearful of hidden crackers or…
Sneak Peek: Seoul Taco and Seoul Q
“This city has never seen anything like this.” Seoul Taco co-owner David Choi was talking about the barbecue grills fitting inside tables at his upcoming Korean barbecue and hotpot restaurant, Seoul Q, but the statement holds true for everything Choi has done at 6665 Delmar Blvd., in University City. The space is the new home…
The Scoop: Andrew Jennrich departs from Butchery, joins Annie Gunn’s
{From left, Butchery’s former head butcher Andrew Jennrich and Truffles executive chef Brandon Benack} Andrew Jennrich has left his post as head butcher at Butchery, the butcher shop and food emporium at 9202 Clayton Road in Ladue. Jennrich said he is now reporting for work at Annie Gunn’s, where’s he’s doing a little bit…
Extra Sauce: 3 Festive Hanukkah Treats
Hanukkah begins tonight at sundown, and these celebration-worthy pastries will have the whole family clamoring for more. From sweet to savory, serve up a table of tasty tradition with these festive treats for the next eight nights. 1. While these tri-cornered treats are traditionally served during Purim, for contributor Stacy Schultz’s family, it’s…
The Scoop: Alaska-themed restaurant True Sites to open in Maplewood
Michael True is a prospector of sorts. The current general manager of City Coffeehouse & Creperie is setting out for new culinary territory by opening an Alaska-themed restaurant in Maplewood, and he’s hoping to strike gold by pairing the unique menu with a dinner-theater experience. As reported by St. Louis Magazine, True’s restaurant, True…
Meatless Monday: Brinner, 4 ways
It’s been said that breakfast is the most important meal of the day. We find that’s equally true whether you have it in the morning or enjoy your favorite flapjacks and French toast for dinner. Tonight, skip the bacon and sausage and enjoy a meatless brinner (breakfast for dinner) with these rise-and-shine recipes: …
The Scoop: Home Wine Kitchen to close by end of year
Chef Cassy Vires and husband and business partner Josh Renbarger are closing Home Wine Kitchen, their co-owned restaurant and “home away from home.” The couple made the announcement in a press release this weekend. The restaurant will hold its final dinner service on Dec. 31. The popular Maplewood eatery saw success in its brunch,…
The Scoop: Wine director Andrey Ivanov, bar manager John Fausz to leave Elaia and Olio
{From left, John Fausz and Andrey Ivanov} Things are shaking up behind the bars at Elaia and Olio. Wine director Andrey Ivanov and Olio bar manager John Fausz are leaving the sister restaurants in the next month, as reported by Feast. Fausz, a member of the Ones to Watch class of 2011, said that…
The Scoop: Chef Nick Martinkovic heads to Palm Beach
Nick Martinkovic, former executive chef of Blood & Sand and sister restaurant Death in the Afternoon is on the move again, this time headed south for a fresh start at an art gallery in West Palm Beach, Florida. Martinkovic will join the team at Emko, a gallery that showcases all styles of art, including…
Gina Homolka’s Shrimp and Grits
4 servings
By the Book: Gina Homolka’s Shrimp and Grits
I hate winter, but I do love the holiday season. It’s a wonderful excuse to get together with your favorite people to eat and drink delicious things until you’re fit to burst. I did exactly that at my first Thanksgiving of the year (Yes, there was a first Thanksgiving. There was also a second…
The Scoop: The Southerner food truck gets ready to roll
Natasha Creel and Emily Matthes are ready to bring their brand of Southern soul to the streets as they prepare to roll out their new food truck, The Southerner. Both Creel and Matthes grew up eating hearty, comforting soul food, and many Southern-inspired dishes appeared on the menu for years at their previous restaurant,…
Drink This Weekend Edition: ’Tis the season for rich reds and bubbly whites
The holidays are fast approaching, which means two things: roasted roots and meats to eat and lots of celebratory gatherings. Of course, you’ll need a bottle for each. For holiday meals, try R. López de Heredia Bosconia Rioja Reserva. This complex, satisfying wine is a blend of four grapes: Tempranillo and Garnacha with a…
The Scoop: Chef Matt Daughaday to leave Taste, Heather Stone will step up
{From left, Matt Daughaday and Heather Stone} Editor’s Note: This Scoop has been updated to include comments from Matt Daughaday. There’s a change in the top toque at Taste. Executive chef Matt Daughaday is leaving the cocktail bar and lounge at 4584 Laclede Ave., in the Central West End to open his own restaurant, as…
Extra Sauce: 7 holiday cookie recipes like Grandma made
Whether she’s your Grandma, Nana, Nonna, Oma or Gram, she probably has a holiday cookie recipe you look forward to every December. This year, grab your apron and treat her to a one of these traditional – or not so traditional – treats. Here, 7 of our favorite holiday cookie recipes: 1. These…
Coffee Creme Brulee
4 to 6 servings
Baked: Coffee Creme Brulee
This is an elegant and unbelievably easy dessert for any dinner party. It seems like you spent hours perfecting it, when in fact it’s quick and simple. You can even let your guests torch or “brulee” the sugar on top just before serving. I’ve made creme brulee countless times, and this time I added…
The Scoop: Alcohol delivery service Drizly arrives in St. Louis
Remember those nights you wished booze could be delivered to your doorstep like pizza or Chinese food? Dreams are about to be fulfilled when Drizly, an alcohol delivery service company, launches its smartphone app and website in St. Louis tomorrow, Dec. 11. The Boston-based company has partnered with St. Louis liquor retailer Randall’s Wines…
Pork Medallions with Pears
4 servings
Just Five: Pork Medallions with Pears
Garam masala tastes like winter to me. This heady spice blend includes cloves, cinnamon, cardamom, pepper, cumin and brings immediate, comforting warmth to a dish. Here, I spiced pork tenderloin medallions with this aromatic blend, then turned my attention to the accompanying sauce. While pork and apples are a long-standing culinary marriage (What ’70s…
Trendwatch: A look at what’s on the plate, in the glass and atop our wish list right now – Part 1
1. Fishy Doughnuts: French fritters stuffed with fish and seafood have been washing up on menus all over town. Even if you missed Niche’s smoked trout beignets with sorghum butter and chives, you can still bite into beer-battered brandade beignets of salted cod, potatoes and garlic at Urban Chestnut’s Brewery & Bierhall in The Grove,…
The Scoop: Chef Eric Brenner races to the finish on Food Network’s “Guy’s Grocery Games”
St. Louis chef Eric Brenner shopped – and cooked – ’til he dropped during his appearance last night, Dec. 7, on “Guy’s Grocery Games,” a culinary competition hosted by Food Network personality Guy Fieri. Brenner beat out a three other chefs from across the country and won an $18,000 grand prize. Brenner, who will serve…
Meatless Monday: Meatless Loaf
We’ve all crossed paths with meatloaf at some point in our lives, whether it was mom’s standout classic or the questionable grade school-cafeteria variety. Tonight, mix up that home-style favorite with a beef-free option. This little fellow is a standout amongst his meaty rivals, using filling ingredients like mushrooms, brown rice, oat bran, wheat…
Half & Half to add dinner service
Fans of Mike Randolph’s daytime eatery Half & Half can soon sate their bacon-and-egg cravings in the evening, too. The popular Clayton breakfast spot will add dinner service beginning Dec. 16. Shortly after it opened in July 2011, the space at 8135 Maryland Ave., operated as Half & Half during the day, then transformed into…
Make This: Cocktail à La Louisiane
Celebrate the anniversary of the repeal of Prohibition (Dec. 5) with a Cocktail à La Louisiane, a New Orleans classic that tastes like a delicious blend of a Manhattan and a Sazerac. We usually use Rittenhouse rye as the base spirit for this cocktail, but when we splurge, we mix with Thomas H. Handy Sazerac,…
2 scotch ales to try this winter
Scotch ale is the kick-back beer of winter. Also known as Wee Heavy, this strong, full-bodied brew holds a velvety malt profile enhanced by fruity yeast. I love its oaky character with hints of smoke and peat. Savor the sweet caramel finish of this style of beer while admiring its beautiful color, which ranges from…
$15 Sauvignon Blanc that pairs perfectly with shellfish
Many years ago, I heard about a divine oyster tasting at Quivira Vineyards in Sonoma County. I have long wondered what that legendary bivalve and Quivira sauvignon blanc pairing tasted like. The ethereal experience finally came true for me at a recent event where perfect Rappahannock River oysters were offered less than 10 feet from…
Sean Brock’s Slow-Roasted Pork Shoulder
12 servings
By the Book: Sean Brock’s Slow-Roasted Pork Shoulder
I have a new celebrity chef crush. Ever since catching his episodes of The Mind of a Chef, Sean Brock has become my famous chef obsession. What joy, then, to have the opportunity to make a dish (four, actually) from his first cookbook, Heritage. Brock approaches heritage food and farm-to-table cooking with a sentimental,…
First Look: Zydeco Blues
If you’ve been gasping for New Orleans cuisine in West County, drink deep at the new oasis at 1090 Old Des Peres Road in Des Peres. Zydeco Blues, which tapped former 1111 Mississippi executive chef Wade Waller and sous chef Ian Martin to skipper its kitchen, opened the day before Thanksgiving, Nov. 26, boasting a…
Nick Martinkovic parts ways with Death in the Afternoon, Blood & Sand
Nick Martinkovic is no longer executive chef for Death in the Afternoon or its sister restaurant Blood & Sand. The change, which occurred in mid-November, sees colleague and chef David Rosenfeld leading the culinary team at both locations. “We just felt that our vision of how to grow the restaurants in the future were similar…
Apple Crisp-Stuffed Apples
4 servings
The Scoop: Chef Eric Brenner to helm upcoming Lascelles Granite City Tap & Grill
Chef and restaurant consultant Eric Brenner is at it again. The former chef and general manager of Alumni St. Louis and partner at Fit Fuel 365 is developing a new, upscale-comfort food concept slated to open in Granite City, Illinois by the end of the year. Brenner hopes Lascelles Granite City Tap & Grill,…
The Scoop: Chris DiMercurio leaves Old Standard, joins Home Wine Kitchen
{The burger at Home Wine Kitchen} Chris DiMercurio is donning his chef whites in a new kitchen. Home Wine Kitchen chef-owner Cassy Vires confirmed that DiMercurio, who has worked stints at Niche, Vino Nadoz, Element and, most recently, Ben Poremba’s Old Standard, began as Home Wine Kitchen’s sous chef in mid-November. Vires noted that while…
The Scoop: Cathy’s Kitchen owners announce plans to open two new restaurants in Ferguson
With the nation’s eyes on Ferguson and St. Louis, Jerome and Cathy Jenkins, owners of Cathy’s Kitchen Restaurant & Diner at 250 S. Florissant Road, have announced plans to open a new restaurant in Ferguson in March 2015 and another later in the year. The announcement came after a night of widespread looting and…
Budget Crunch: 10 delicious dishes and sweet deals to try right now
It’s time for 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. 1. Leftovers get some serious love with the Holiday Mostarda for around $12 a pound at Salume…
Drink This Weekend Edition: Dandelion cocktails at Water Street
{From left, Water Street’s Bobby Burns, The Lion Who Came to Tea and a Dandy Lion} “All the railroad men just drink up your blood like wine,” Bob Dylan croons over the speakers at Water Street in Maplewood. Here, Dylan recycles an old folk apercu, a surprisingly good fit for Gabe Kveton’s petite eatery…
Thumbprint Cookies
3 dozen
The Scoop: Death in the Afternoon to extend hours for evening service
Editor’s Note: Death in the Afternoon has closed. Death in the Afternoon, the estimable lunchtime haunt that quickly won over critics and the public when it opened in June, is extending its hours to include beer tastings and a truncated evening menu beginning in February. “The idea is to keep it fairly approachable, easy and…
Wheatless Wednesday: Thumbprint Cookies
In winter, I’m drawn to tactile recipes that let me slow down and bake nourishing, delicious treats. This thumbprint cookie lets me get my hands right into the dough, stamping my signature into each one. Plus, it’s the perfect way to clean out those almost-empty jam jars taking up space in the fridge. This…
The Scoop: Mile 277 changes ownership, refocuses on hospitality
Motorcycle-themed bar and restaurant Mile 277 is under new ownership as of Nov. 30, and management is anxious to shift the establishment out of neutral. Ben Strake, co-owner of The Corner Cup in Dogtown and soon-to-open Byrd & Barrel, has joined with current Mile 277 owner Rick DeStefane to rev up hospitality and expand…
Three-Mushroom Ramen
6 servings
Chocolate Orange & Espresso Creme Brulee
6 servings
Brasserie’s Farro Salad
6 servings
Tortilla-Crusted Fish Nuggets
3 to 4 servings
Niche’s Sorrel Sorbet
4 servings
Extra Sauce: Carl McConnell’s Creme Brulee with Strawberries
“Creme brulee is my favorite thing to eat,” remarked Carl McConnell, chef-proprietor of Stone Soup Cottage. “It goes back to my childhood.” McConnell first tasted creme brulee when he was 7 or 8 years old and his mother took him to dine at The Ritz-Carlton in San Francisco. “I ordered a creme brulee for dessert…
The Scoop: Gia’s Pizza to open second location
South County folks can plan to abandon any dietary New Year’s resolutions now, as Gia’s Pizza is set to open its second location at the beginning of January at 5441 Telegraph Road. “South County is close enough that we can still run both restaurants well,” said Scott Kaiser, who oversees operations at the…
9 St. Louis wine bars to explore next
St. Louis’ wine hotspots and sipping selections are better than ever, but you don’t have to book a table at a cutting-edge restaurant to enjoy a pour of unique or renowned vino. Belly up to these local wine bars to give your glass a swirl and your palate a whirl. Olio 1634 Tower Grove Ave.,…
6 winter with a twist
It’s only December, but I’m already sick of hearty, heavy fare. Comfort food? Bah, humbug! My moans and groans began sometime in October or November. These are rough times for this fruit lover. I am done with apples – done, I say! And I’m sugared out by all those berry jams I put up this…
Blessed are the Cheesemakers
Food trends are like popular kids in high school. Some are beautiful, but unsubstantial (ahem, foam). Follow them blindly, and you’re left feeling unsatisfied, with a dusty bag of goji berries in the pantry where your Fruit Roll-ups should be. Other trends are bandwagon-worthy specimens of culinary evolution. Here I’m thinking about cheese (as I…
Just Five: Tortilla-Crusted Fish Nuggets
My pescetarian daughter just dove into swim season at school. Before she left for her first practice, she had a very specific request: “I’m going to need protein. Can you please make fish tonight with some kind of yummy sauce?” Challenge accepted! I immediately decided to make classic panko-crusted white fish with a mayo-and-something…
What I Do: Carl and Nancy McConnell of Stone Soup Cottage
Is it possible to run a restaurant and have a balanced family life? “Absolutely,” said Carl and Nancy McConnell in unison. Here, the husband-and-wife proprietors of 5-year-old Stone Soup Cottage – and parents of two sons, ages 13 and 10 – share their recipe for success. Stone Soup Cottage is only open three nights a…
Review: Lulu’s Local Eatery in St. Louis
Lauren Loomis (aka Lulu) and her husband, Robbie Tucker, have turned a food truck into a thriving brick-and-mortar business and created an all-vegan menu of dishes that stick to your ribs. Would you believe they serve a vegan slinger? And that it’s fantastic? Even carnivores can leave this place full and happy. Viva Las VegansLulu’s…
Review: The Wheelhouse in St. Louis
If you’re looking to recline in front of flat-screen TVs and blow the froth off a few beers, game days at The Wheelhouse are hard to beat. And while the sports bar’s original location in Clayton is not without its charm, the real party is downtown. Late at night, The Wheelhouse’s new location on Spruce…
Review: Peacemaker Lobster & Crab Co. in St. Louis
The text message the next day read, “We’re still salivating over the lobster rolls and I didn’t think it was possible!” I didn’t think it was possible either, given that my dining guests grew up in the Northeast. “They greatly exceeded my expectations,” came another text, followed by: “And you have no idea how many…
Fish Stock
6 quarts
Try this Belgian bubbly
As the holiday season rolls on and New Year’s Eve approaches, it’s easy to fall back on familiar celebration beverages. Champagne and sparkling wine are the traditional choices, but beer lovers have a bubbly option, too. Bière de Champagne, also known as bière brut, is made with Champagne yeast, which yields a dry, light, effervescent…
Meatless Monday: 4 soups to warm your bones
Nothing says December in St. Louis quite like a lovely weekend followed by an icy Monday. On nights like this, we want to nothing more than to stay inside with a warm bowl of soup. Here, we share 4 meat-free options that bring plenty of warmth without a drop of chicken broth. 1.…
Eat This: Fettuccine Alfredo from Il Bel Lago
During winter’s onslaught, there’s nothing we crave more than a bowl of rich fettuccine alfredo from Il Bel Lago. Twirl the toothsome noodles around your fork, coating them in a decadent sauce of cream, butter and Parmesan. It’s an old-school Italian-American classic that will warm you even in the face of another polar vortex. 11631…
Extra Sauce: Sauce Wine Bar Tour Instagram Contest
The weather outside may be frightful, but we’re getting warm and cozy with a glass of something special at our favorite wine bars. This month, we shared our top 9 wine bars in St. Louis, and we want you to experience them all during our Sauce Wine Bar Tour Instagram Contest. Here’s how…
