Friday, June 12 Tower Grove Park The Mighty Pines · 5:00-7:30 PM View Event

My Last Meal: Miguel A. Carretero

Lamb chops with scalloped potato. In Spanish, we call them pierna de cordero con patatas. I’d eat it somewhere surrounded with family – anywhere, but surrounded by family. Miguel A. Carretero, chef-owner, Guido’s Now, it’s your turn. Find us on Facebook or Twitter and let us know what you would have for your last meal…

by Interviewed by Ligaya Figueras

More Balsamics on a Budget

In this month’s feature Acid Trip, we revealed how to spot and savor true balsamic vinegar – known as aceto balsamico tradizionale. Unfortunately, the real stuff can cost as much a new couch. Thankfully, there are younger balsamics, which are made according to traditional methods but cost a fraction of the price. Here, three budget-friendly…

by Ligaya Figueras

More from our conversation with Andrew Ladlie

For the first part of my Five Questions interview with Sassy Jac’s chef-owner Andrew Ladlie, turn to page 50 of the April issue of Sauce. Tell us about your restaurant kitchen experience. I started out as a manager and bartender, but I soon decided I wanted to play with the guys in the kitchen –…

by Byron Kerman

Duck Yolk Hollandaise

In The Incredible Edible Duck Egg, we gave you plenty of reasons to consider duck eggs over their chicken counterparts next time you grab a carton. Now, we’re giving you one more: the richest, silkiest, tastiest hollandaise you’ve ever had. Intrigued? We don’t blame you. Get the recipe for Duck Yolk Hollandaise here.

by Sauce Staff

Choosing the Cover

The April cover had to clearly say “duck eggs” to represent Kellie Hynes’ cover story, <a href="http://www.saucemagazine.com/a/1689" target="_blank"The Incredible Edible Duck Egg. And what better way than to show a mama duck with her eggs? Ducks are cute; I mean that’s why Huey, Dewey and Louie had their own show. Oh and Donald Duck? So…

by Meera Nagarajan

Bay Of Pigs: Cuba and America’s history may be a bit complex, but their finest collaboration – the Cuban sandwich – is proof tha

For a slideshow of our favorite Cuban sandwiches around town click here. Perhaps the Tainos, some of the earliest inhabitants to Cuba, were the ones who thought to roast the pork. Maybe the Spanish conquistadors added the pickles in the 1500s, and later, the cheese. No one truly knows when the Cuban sandwich was first…

by Julie Cohen, Jonathan Gayman and Ashley Gieseking

Review: EdgeWild Restaurant & Winery in Chesterfield

EdgeWild Restaurant & Winery, 550 Chesterfield Center, Chesterfield, 636.532.0550, edgewildwinery.com To say that the perimeter of Chesterfield Mall lacks dining options is a truism. Check that: There are options, they just happen to be the least common demoninators of the restaurant equation – fast-casual chains, bland food couched in trendy lingo, a business plan designed…

by Michael Renner and Ashley Gieseking

Recipe: Fozzie’s Sandwich Emporium’s Salty Kisses Milkshake

Now these pretzels are making us thirsty. Nothing makes our taste buds sing like the sweet and salty pairing of milk chocolate and crunchy pretzels. Add a few scoops of pure vanilla ice cream and some silky, gooey caramel, and you’ve got the ideal answer to that ever-singing sweet tooth. Just crush, scoop, blend and…

by Stacy Schultz

Review: Kabuki Sushi & Fusion in Ballwin

During the Edo period of Japanese imperial history, Kabuki was the name for the popular theater of the working class, marked by stylized movements and striking makeup. At Kabuki Sushi & Fusion, the artful food and modest prices speak to the avant-garde theater for which it was named. The SetA traditional sushi bar doubled as…

by Dan and Anne Marie Lodholz

Review: Plush in St. Louis

Plush3224 Locust St., St. Louis, 314.535.2686, plushstl.com Why go? Live music, late-night eats and four impressive floors make this a unique venue primed for some wild nights. Jettisoning any semblance of a traditional format, the team behind Midtown’s Plush has presented to the neighborhood a nexus of food, spirits and entertainment. Combination bar, diner, coffeehouse…

by Matt Berkley and David Kovaluk

Deviled Duck Eggs

• Working in batches if necessary, place the duck eggs in a single layer in a large saucepan. Cover them with 1 inch of cold water. Add salt to the water. Heat over high heat until boiling. • Once boiling, reduce the heat to a simmer. Cover and cook for 20 minutes. If using a…

by Rutherford Family Farm’s Desiree Rutherford

Spring Greening

We know spring is here when asparagus makes its annual debut. But these handsome stalks have more to offer than a cameo appearance in antipasto platters. Trim the tough, woody ends from each spear, then turn up the heat and get cooking. 1. Marinated asparagus Steam 1 pound asparagus for 5 minutes, or until crisp-tender.…

by Ligaya Figueras, Stacy Schultz and Jonathan Gayman

Two Mason Jars Walk Into a Bar

Cocktail revivalists have brought the world of mixology into a new era, but for Lucas Ramsey, cutting edge means returning to an age-old tradition once reserved for country cooks: canning. Order the Anti-hero Resuscitator at Blood & Sand, the downtown members-only restaurant and lounge where Ramsey tends bar, and you’ll receive a Mason jar filled…

by Ligaya Figueras and Carmen Troesser

Vegetarian Bulgogi Bowl

I have a confession to make: When I was assigned this dish to “vegetize,” I had no idea what it was. All I could deduce without any research was a) it contained meat and b) it was served in a bowl. A quick ride on the Internet brought me up to speed, and I learned…

by Beth Styles and Kristi Schiffman

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