Drink This Weekend Edition: Beer hop all weekend long
In theory, every weekend can be a beer-lover’s weekend, but with two beer-centric events taking place this Saturday and Sunday, it’ll be a bonanza for those who love a cold, frosty one. Saturday marks the date for IndiHop, an annual event at which two eclectic neighborhoods – Cherokee Street and The Grove – celebrate independent…
This week, Meera Nagarajan is obsessed with …
{I’m a recovering soda fiend. (Diet Coke is my drug of choice.) In an effort to curb my cravings, I mix iced black tea with seltzer water. Bubbly, caffeinated and refreshing.} {I am still enamored with this One in 8 Million series from The New York Times. My favorite is The Mozzarella Maker. This is…
Just Five: Pecan-Crusted Chicken Stuffed with Bleu Cheese and Bacon
This recipe is a homage to my inner 1996 cook. Nut crusting, compound butters, chives, bacon! It takes me back to when garlic mashed potatoes were found only in high-end restaurants, when Caesar salads and iceberg wedge salads were the only vegetables on the menu. Sometimes I need to relive those final days of hedonism,…
Sauce Celebrity Chef Series presents an evening with Marcus Samuelsson
Join Sauce Magazine, in partnership with Left Bank Books, for the latest Sauce Celebrity Chef Series event with chef Marcus Samuelsson! Samuelsson is the award-winning chef-owner of Red Rooster Harlem as well as several other restaurants in New York and Stockholm, Sweden. During his impressive career, he has written four cookbooks, received the James Beard Foundation’s coveted Rising…
By the Book: Max and Eli Sussman’s Gingersnap Ice-Cream Sandwiches
With this week’s column, we wrap up a month of looking at cookbooks that inspire us to gather around for great food and drink. With spring officially here, entertaining season is upon us, and in this month’s book, This Is a Cookbook, brothers Max and Eli Sussman provide great menus for whatever party you have…
The Scoop: Baked & Loaded coming soon to a curbside near you
As the food truck season switches into high gear, a new food truck is getting ready to join the mobile cuisine scene. Baked & Loaded will specialize in baked potato wraps. The food truck is a venture by chef Lori Megdall, who holds degrees in hospitality management and dietetics and has worked in the food industry…
Drink This Weekend Edition: Drink beer, eat pig and make someone else’s trash your treasure at Schlafly Pork Shop
Attention shoppers! Whether your Memorial Day weekend plans include attending a wedding, going to your cousin’s graduation party or bravely diving into an ice-cold pool or lake, if you enjoy a good garage sale, you need to make Pork Shop part of your unofficial start to summer. On Saturday, May 25, from 9 a.m. to…
The Scoop: Robust to open location No. 3 in Edwardsville
{Robust owners Stanley Browne and his wife Arlene} Robust is on a pace for rapid growth. The wine bar announced that it is expanding yet again, this time with a location in Edwardsville, Ill. In 2008, Robust opened its flagship wine bar, shop and cafe in Webster Groves. This past winter, it opened a second…
This week, Stacy Schultz is obsessed with …
{Wasabi peas are a great snack. Problem is: I despise the flavor of wasabi. Instead, I strain and rinse a can of chickpeas and let them dry for a few hours on layers of paper towels. Then, I spread them out onto a lined baking sheet, toss them in a tablespoon or 2 of…
Baked: How to have your cake and eat your custard, too
Ever since a photo of this has been floating around the Internet, I’ve been obsessed. It’s a cake recipe that magically produces a layer of custard in the middle while baking. Earl Grey and lavender are two flavors that are simply lovely together. Earl Grey tea is comprised of black tea with a hint of…
The Scoop: Peel Wood Fired Pizza announces second location
{Maple Bacon Pork Pizza at Peel Wood Fired Pizza} Peel Wood Fired Pizza has turned blazing-hot since opening its doors in late 2009. The popular pizzeria, included in a tour of Edwardsville in this month’s issue of Sauce, has announced that it is opening a second location. Peel No. 2 will make its home in a…
Barely-Banana Pudding
12 to 14 servings
Review: Basso
Wood-fired pizzas and bowls of steaming house-made pasta reinforce pseudo Italian-style cocktails at Basso, the boisterous and continuously packed gastropub burrowed below The Restaurant at The Cheshire. An upscale, casual spot where the flames of wall-mounted gas lamps crackle and illuminate an Old World charm, Basso is best enjoyed as a late-evening drinking and dining…
By the Book: Nigella Lawson’s One-Step No-Churn Coffee Ice Cream
Last night was a late night. I was at the office until around 10 p.m., drove through what felt like a hurricane and arrived home weather-beaten and starving. Luckily, I found some takeout in the fridge and the energy to make Nigella Lawson’s One-Step No-Churn Coffee Ice Cream, although it didn’t require much energy at…
The Scoop: Annie Moons Bakery and Cafe opens in Tower Grove South
The space at 4001 Utah St., in the Tower Grove South neighborhood has been vacant ever since the St. Louis Tea Room closed in the latter part of 2010. No longer. Tower Grove residents Mike Dudley and Eric Hall purchased the building at the corner of Utah Street and Roger Place last year and have…
The Scoop: New coffeehouse to give The Grove a jolt of daytime action
The Grove is a hopping place in the evening, but with a new coffeehouse set to open this summer, the neighborhood can expect more of a daytime buzz. Rise will makes its home at 4180 Manchester Ave., on the same block as the new nightclub Honey and the restaurant and craft cocktail watering hole Sanctuaria.…
Meatless Monday: Summery Spring Vegetable Soup
Part of our mini-tour through Paris, London and Dublin involved a little reprieve into the countryside with a two-night stay in Bath. In Bath, the pace was slower, there weren’t so many cars to dodge and we never had to hop on and off The Underground. Yet, there was still a plethora of history and…
Final round of Battle of the Bartenders is tonight at Three Sixty
Are you a vodka fanatic or a vodka skeptic? Whichever side you sit on, Battle of the Bartenders, taking place this evening at Three Sixty rooftop lounge, should interest you. If you snub your nose at vodka, the cocktails being concocted by some talented area bartenders might just change your mind. And if you’re already…
Drink This Weekend Edition: Gringo drinking
“We are red-blooded Americans serving authentic modern Mexican food with a twist. We are a handmade taco, small-batch craft beer and tequila restaurant in an environment best described as a re-imagined mid-century Baja surf lodge.” This is the concept for Gringo, newly opened in the Central West End, as described on its website. So how…
Take It From The Expert
It was a Wednesday afternoon at my desk with two classic French whites: Pascal Jolivet Pouilly-Fumé 2011 (a famed Loire Valley sauvignon blanc) and Christian Moreau Chablis 2011 (an equally esteemed chardonnay from Burgundy). Chef Lou Rook had the great idea to send some beautiful oysters from Prince Edward Island to challenge these two wines.…
Where To Explore Next: Edwardsville
With its tightly packed historic buildings and Wildey Theater marquee in the backdrop, Main Street in Edwardsville, Ill., feels like a scene from Back to the Future. While the Edwardsville of 2013 still holds as much small-town 1950s charm as fictional Hill Valley, Calif., its food scene has kept pace with the times. The Land…
Sauce Celebrity Chef Series presents an evening with Marcus Samuelsson
Join Sauce Magazine, in partnership with Left Bank Books, for the latest Sauce Celebrity Chef Series event with chef Marcus Samuelsson! Samuelsson is the award-winning chef-owner of Red Rooster Harlem as well as several other restaurants in New York and Stockholm, Sweden. During his impressive career, he has written four cookbooks, received the James Beard…
This week, Ligaya Figueras is obsessed with
{RallyPoint rye whiskey is produced by StilL 630, St. Louis’ newest distillery. This 90-proof gem of a spirit has just the right pepper pitch and sweetness to put a delicious St. Louis stamp on a Manhattan. If you want to mix a Manhattan at home, pick up a bottle at The Wine & Cheese Place. Or,…
Giveaway: The clock is ticking!
Today we’re giving away two tickets (each worth $35) to the event Amazing Taste, which is happening in Wildwood Town Center this Sunday from 1 to 5 p.m. Amazing Taste is an annual sample-fest, sponsored by Lukas Liquor Superstore, involving more than 600 wines, beers and spirits provided by 91 vendors. The party, which benefits the Circle of…
The Scoop: Atomic Cowboy riding high
Have you visited Atomic Cowboy lately? If so, you’ll notice that the longtime restaurant, bar and nightclub in The Grove is in the midst of change. Last fall, owners Jim Kellogg and Chip Schloss asked former Lola co-owner Chris Hansen to help give Atomic Cowboy’s concert venue The Foxhole a makeover. The venue is now named…
Serious for Cereal
As a 19-year-old, I can’t help but admit how sleek I feel to finally be an adult with financial responsibilities and no mom-and-dad rules to follow. (I also still get a kick out of calling adults by their first names!) However, some parts of me really don’t change; I’m not ashamed to confess that my…
Just Five: Braised Artichoke Hearts
Artichokes are intimidating; and being prickly and green, they have no obvious edibility. My friend and former Sauce writer, S.C. Truckey, had a run-in with this reptile of a vegetable. Her story makes me laugh every time I read it. Despite the fear factor surrounding artichokes, if you’re willing to do just a little extra…
Make This: Lu Lu Seafood and Dim Sum’s Singapore Noodles
Eaten a dish at an area restaurant that you’d do just about anything to make at home? Email us at pr@saucemagazine.com to tell us about it. Then let us do our best to deliver the recipe By Popular Demand. Singapore NoodlesCourtesy of Lu Lu Seafood and Dim SumServes 2 1 lb. baby shrimp, peeled, deveined, rinsed…
By the Book: Cindy Pawlcyn’s Tomato Salad with Sumac, Feta and Tarragon
Last summer, as a passionate yet clueless new gardener, I delighted over everything my small, South City garden produced. From the zucchini which grew to the size of woody baseball bats seemingly overnight to the mint which spread like weeds (I later realized mint is a weed), I hauled anything remotely edible to my kitchen…
The Scoop: Soulard prepares for patio season
{Soulard’s new patio} With warm weather finally here, we’re on the lookout for more alfresco dining and drinking options. Soulard is catching our eye, as two venues in the neighborhood prepare for patio season. If an Anheuser-Busch brewery tour is a mainstay on your to-do list when out-of-towners come to visit, there will be a…
Make This: Lemon Curd
The mere mention of the words lemon curd sets our taste buds a-tickle. Anyone can whip up a pint (plus a bit to spare) of this tart pantry perk, but it takes some serious willpower not to grab a spoon and eat the entire silky spread straight from the pan. To make this one-pot wonder,…
The Scoop: Edward Farrow to lead culinary operations at SLAM’s Panorama and The Café
Last September, the Saint Louis Art Museum announced that Bon Appétit Management Co., had been awarded the contract to oversee food service at the cultural destination in Forest Park. As SLAM prepares for the grand opening of its new East Building on June 29, The Scoop has confirmed that Edward Farrow will be the executive…
Meatless Monday: Roasted Butternut Squash with Cherry Tomatoes and Goat Cheese
On our first night in London, we had just arrived by car from the Portsmouth seaside and were beyond tired (Reversing all the traffic rules you’ve ever known while driving somewhere you’ve never been will do that.). Unfortunately, we were also very hungry, so we dropped our bags at the hotel and wandered down the…
Drink This Weekend Edition: Move over Pimm’s, now there’s Moll’s
{Moll’s Cup No. 3} The bar top at Little Country Gentleman looks like a veritable apothecary, with bottles of house-made tinctures, infusions, syrups, shrubs and liqueurs, each labeled with a piece of masking tape and a Sharpie. “I like to keep as many things in the bar as proprietary as possible,” LCG bar manager Jeffrey Moll…
One Helluva Challah
The sudden closing of the venerable Pratzel’s Bakery last fall left many St. Louisans in disbelief. No more chocolate-covered upside-down cupcakes (aka “UFOs”), no more tzitzel rye bread and no more challah. That last one is a real point of tsuris (pain) for area Jews, many of whom customarily slice into the braided loaves on…
The Scoop: Dave Bailey is opening a new restaurant
Restaurateur Dave Bailey, owner of Baileys’ Chocolate Bar, Rooster, Bridge and Baileys’ Range, is expanding again. In a press release, Bailey relayed, “Ten years ago, right before I opened Baileys’ Chocolate Bar, I knew that I wanted to open several restaurants (a burger restaurant, a dessert bar, a breakfast joint, a beer bar, and more), but…
This week, Julie Cohen is obsessed with
{Over the past 38 weeks, I’ve ordered some pretty decent mocktails, rediscovered my childhood love for lemonade and volunteered to be DD countless times. But enough is enough! In the twilight hours of my pregnancy, (besides thoughts of the actual baby), I can’t help but obsess over the food and drinks I’ve been missing.} {A…
10 things to know about Green Bean Delivery
You’re more likely to roast a free-range chicken and a stalk of organic Brussels sprouts for dinner if you don’t have to fight through the crowded aisles at the grocery store to get them. In early February, Green BEAN Delivery did your to-do list a favor, delivering fresh produce and perishables to St. Louisans’ doorsteps…
Baked: Milk Chocolate Hazelnut Cookies
I was smitten with cookies ever since I had my first Oreo at the age of five. On Sesame Street, I, hands down, loved Cookie Monster the most. To this day, I always choose cookies over cake. And although my favorite cookie is still classic chocolate chip (with some sea salt on top), I love…
By the Book: Michael Chiarello’s Pesto Arancini Stuffed with Mozzarella
In the late 1980s, I considered Martha Stewart to be the queen of entertaining. I was only in high school, but I owned her Christmas book and had grand plans that when I grew up, I’d do special “Martha things” – not just to holiday food but also to pine cones and holly berries. I…
The Scoop: Mi Linh prepares to serve authentic Vietnamese in Rock Hill
Get ready to slurp noodle soup with chopsticks! A Vietnamese restaurant is coming to Rock Hill. Mi Linh, located at 9737 Manchester Road, in the old China Inn space, will open doors on Sunday, May 12. As Riverfront Times’ restaurant sleuth Ian Froeb reported a few weeks ago, the restaurant is owned by Dee Dee Tran.…
Meatless Monday: Veggie Gyros
You’re a fabulous foodie. But every now and then, you crave an offering from the food court – something you can hold in both hands and tear into without shame, or napkins. The mall gyro, with its salty feta, tangy tzatziki and pillowy pita, calls to me. I decided to create a vegetarian version at…
The Scoop: James Beard award escapes Craft, but NYC gets a taste of St. Louis
The 2013 James Beard Foundation Awards gala was held this evening. Gerard Craft, chef-owner of Niche, Pastaria, Brasserie and Taste, was in the running for the title of Best Chef: Midwest; however, the four-time finalist did not win this year. The honor went instead to Colby Garrelts of Bluestem in Kansas City, Mo. Craft (pictured…
The Scoop: Jilly’s wins battle of cupcakes, next up: ice cream
Congratulations to Jilly’s Cupcake Bar & Café! Yesterday, sweet tooths across the nation watched as the gourmet cupcake shop from St. Louis was declared winner of Food Network’s Cupcake Wars. Certified executive pastry chef Casey Shiller (pictured) and Jilly’s exec chef Dana Holland won the baking battle with four South Beach-themed cupcakes – Cuban Coffee,…
Stir This: Derby Day Mint Julep
The mint julep is all about tradition. And booze. Authentic mint juleps are served in silver cups and made with fresh mint leaves, Kentucky bourbon and Dixie Crystals sugar. (That’s southern sugar, y’all.) Now, I only have Yankee sugar in the pantry, but I do have a hound dog in the kitchen. I reckon that…
Drink This Weekend Edition: More than mint juleps in store at Hendricks BBQ’s Derby Day celebration
When the Kentucky Derby takes place tomorrow, we’ll watch with rapt attention as a bunch of four-legged steeds hoof it around a racetrack for two minutes. Those may be the greatest two minutes in horse sports, but they are, after all, only two minutes. You and a few Derby Day drinkers could turn the afternoon…
Your guide to making the ultimate margherita pizza
Crust. Tomatoes. Mozzarella. Basil. The queen of Neopolitan pizza is understated in her simplicity, yet efforts to achieve this crowning beauty have caused countless headaches in the kitchen. Finally, area experts reveal their essential tricks to making the ultimate Margherita pizza at home. “Pizza is the most easiest, complicated thing to make. I know people…
The Good Pie’s Pizza Dough
Makes 3 12-inch pizzas
Sauce Celebrity Chef Series presents an afternoon with Michael Pollan
Sauce Magazine and Left Bank Books couldn’t be more excited to have Michael Pollan as our guest for our next Sauce Celebrity Chef Series event held on Thursday, May 9. From noon to 2 p.m. at Moulin event space, Pollan will chat with us over lunch about his latest book Cooked: A Natural History of Transformation. Pollan will also sign copies of the book…
This week, Meera Nagarajan is obsessed with
{I’m in San Francisco right now and this short video from Tartine Bakery is the reason why. The video was released when the cafe’s first cookbook came out, and you can see owner Chad Robertson’s love of bread shine through. It’s inspiring to watch, and the fact that it’s absolutely beautiful doesn’t hurt either.} {I…
Review: Niche in Clayton
Did Gerard Craft break your heart when he moved Niche from the city’s quaint yet quirky Benton Park to the county’s corporate yet classy Clayton? Did you sigh with resignation when you learned the new Niche dropped a la carte entrees in favor of its four-course prix fixe and nine-course tasting menus? Craft offers no…
Tarragon Mayonnaise
Makes about 1 cup
Veggie Gyros
4 servings
Spicy Stout Mustard
Approximately ½ cup
Sweet and Savory Ketchup
Makes approximately 4 cups
Roasted Green Chile Sauce
Makes approximately 2 cups
Pork Tenderloin with Spicy Rhubarb Compote
4 servings
Orange-Rhubarb Pancakes with Strawberry-Rhubarb Syrup
4 to 6 servings
Horseradish Butter
Makes about 1/2 cup
Portobello Filling
4 servings
Rhubarb Gin(ger) Fizz
4 servings
Kasseri Cheese Filling
• Using a hand-held mixer, beat the eggs on medium speed until they are foamy and the whites are fully incorporated. • Pour the cornstarch into a Ziploc bag. • Remove the Kasseri cheese from the refrigerator and cut into œ-inch thick slices. Place the cheese in the Ziploc bag with the cornstarch and shake…
Lemon Curd
2¼ cups
Eat this: BBC Asian Bar and Cafe’s Chef Salad
Editor’s note: BBC Asian Bar and Cafe has closed. Think salads are the consolation prize for vegetarians and waistline watchers? Then you haven’t had the Chef Salad at BBC Asian Bar and Cafe. This sweet and spicy starter is salad in its greatest form: Tender marinated squid, warm mushrooms, juicy cucumbers, crisp kaiware sprouts and…
5 haute condiments recipes to DIY
We home cooks are an enthusiastic bunch. We get giddy over raw-milk cheese. We debate the use of sweet versus smoked paprika. And salt? Our drawers overflow with pink, grey and fleur de sel. Which is why we should make our own condiments. Homemade condiments can add nuance to every meal, and best of all,…
The Princess & The Punk
La Patisserie Chouquette and Pint Size Bakery & Coffee were this close to being one bakery. Well, sort of. On their way to a zumba class one day, Simone Faure and Christy Augustin had an idea: They should open a bakery together. It made sense. They both had worked in pastry for years. Faure had…
Just Five: Fried Tofu with Dipping Sauce
My 15-year-old recently announced that she’s become a vegetarian. This isn’t the most uncommon thing for a teenager to do and is far less upsetting than multiple piercings or tattoos, but, nevertheless, this does mean I have to tweak my day-to-day cooking. Back in college, when I was a vegetarian, I mostly subsisted on boxes…
Fine-Tuning the Food Court
You’re a fabulous foodie. But every now and then, you crave an offering from the food court – something you can hold in both hands and tear into without shame, or napkins. The mall gyro, with its salty feta, tangy tzatziki and pillowy pita, calls to me. I decided to create a vegetarian version at…
Sneak Peek: The Libertine
Since owners Nick and Audra Luedde announced in January that they were teaming up with local chef talent Josh Galliano, buzz has been building about The Libertine. The Libertine, located at 7927 Forsyth Blvd., in the old Chez Leon space, will officially join the Clayton restaurant scene on Tuesday, May 14. Described as “a reimagined…
3 rhubarb recipes to make this spring
Rhubarb is one of the toughest ladies on the block. Oh sure she looks innocent, but don’t turn your back on her. She’s tarter than she is sweet, her leaves are poison and she’s a vegetable in the same sneaky way that tomatoes are a fruit. The color difference is mostly varietal – green rhubarb…
