Behind the Scenes at Sauce: November 2014
A lot happens behind the scenes at Sauce HQ, from “tattoos” to Halloween costumes. Here’s a peek at some of our favorite moments at the office this month:
Jody Williams’ Omelets
1 serving
By the Book: Jody Williams’ Omelets
This one time, on the Internet, I watched Jacques Pépin demonstrate the proper creation of a French omelet. It was a five-minute video tutorial, narrated by his dulcet Gallic tones, and yielded a two-egg, tri-fold beauty that all but shimmered on the plate. I’ve been trying to replicate it ever since, with marginal success.…
Chef Grams: Behind the scenes with #STL chefs, bartenders, farmers and more
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…
White Turkey Chili
6 to 8 servings
I Don’t Want No Shrubs
1 serving
Drink This Weekend Edition: I Don’t Want No Shrubs
One of the most exciting things about creating cocktails is rediscovering old techniques and ingredients. Shrubs have been around since the Colonial period and were enjoyed by the likes of Benjamin Franklin and Martha Washington. Consisting of vinegar, sugar and fruit, shrubs were originally used to preserve and incorporate fresh ingredients in the days…
Maple-Black Pepper Cookies
30 servings
Baked: Maple-Black Pepper Cookies
Fill your home with the scent of maple, a lesser heralded but truly wonderful fall flavor when you bake these cookies. This recipe calls for high quality grade B syrup for the richest flavor and a surprise ingredient: black pepper. This spice is such an underrated tool for baking, adding a subtle kick at…
First Look: Bolyard’s Meat & Provisions
Chris Bolyard announced in February that he would be leaving his post as chef de cuisine at Sidney Street Cafe to open a butcher shop with his wife, Abbie Bolyard. Some 10 months later, the Bolyard’s are ready to unlock doors to Bolyard’s Meat & Provisions at 2810 Sutton Blvd. The boutique butcher shop opens…
The Scoop: South Grand, Clayton restaurateurs and community regroup after day of tension, protest
Restaurants and businesses in the South Grand district are cleaning up after sustaining damage late last night, Nov. 24, following the protests near Interstate 44 and Grand Boulevard. People assembled in the Shaw neighborhood there after St. Louis County prosecutor Robert McCulloch delivered the grand jury’s decision not to indict Ferguson police officer Darren…
The Scoop: Ferguson community bands together for storefront clean up
{Volunteers cut sections of plywood to board up broken windows at Snappy’s Bar and Grill} Rocked by protests and looting in the wake of Monday’s grand jury decision not to indict police officer Darren Wilson for the shooting death of Michael Brown, the Ferguson community turned out in force on Nov. 25 to help local restaurants and businesses…
Meatless Monday: Vegan Green Bean Casserole
Your Thanksgiving green bean casserole can still hearken back to Aunt Susan’s classic recipe – without resorting to a pile of canned goods. Even vegans can enjoy this version, which subs creamed soup for puréed red potatoes and mushrooms that blanket fresh green beans in velvety goodness. And those fried onions you always stole…
Extra Sauce: 6 Thanksgiving recipes for gluten-free guests
The turkey usually isn’t a problem for your gluten-free guys and gals, but stuffing and rolls are definite no-gos. Welcome them with a starter of Apple Cheese Pleasers and make sure to have at least two sides they can enjoy with their bird. Dishes like Beet and Carrot Salad, Roasted Sweet Brussels…
How Not to Be a Potluck Jackass
Hooray! Someone likes you enough to invite you to his potluck dinner. But don’t screw it up by being a nitwit. Not clear on what exactly constitutes such behavior? Read on for a comprehensive list of potential potluck party fouls. Avoid them, and you’ll secure an invite to next year’s shindig before the night is…
The Scoop: Taco Circus to offer quick-serve tacos in Bevo Mill
The tacos will fly when quick-service restaurant Taco Circus opens in early December. As reported by Ian Froeb of the St. Louis Post-Dispatch, Taco Circus is a project by Mikey Carrasco and Christian Ethridge, both transplants from Austin, Texas. The long-time friends settled on 4258 Schiller Place in Bevo Mill as the space where…
By the Book: Ben Towill and Phil Winser’s Leek & Peekytoe Crab Gratin
Full disclosure: cooking intimidates me. My culinary skills pale when compared to my family’s kitchen queens, my mother and aunts. There’s nothing better to this starving college student than visiting a relative’s house, where there are sure to be tasty, homemade dishes waiting. It’s a nice alternative to my fallback, the $6.51 large pizza…
St. Louis breweries take top honors at recent beer festivals
Raise ’em high and toast to our area breweries, many of which seem to be scooping up medals right and left at prestigious beer festivals. Recently, Perennial Artisan Ales picked up gold and silver medal wins at the Illinois Craft Brewers Guild’s 12th annual Festival of Barrel Aged Beers. Perennial’s barrel-aged Abraxas brought home the…
The Scoop: Kaslik relocates, Lester’s closes two locations
Less than two years after opening its doors in Florissant, Kaslik Restaurant is moving just down the road to 7847 N. Lindbergh Blvd., into a free-standing 3,500-square-foot space with seating capacity up to 150. Kaslik chef-owner Wesam Hamed said he’s glad to have the additional space to serve locals and out-of-towners from as far…
Sneak Peek: Earthbound Brewing
Cherokee Street’s Earthbound Brewing will soon lay claim to the title “St. Louis’ Shortest Brewery Tour.” At less than 1,000 square feet, it takes a person less than 30 seconds to walk from the front to the back of the shotgun-style space. Located at 2710 Cherokee St., Earthbound is smaller than most tasting rooms, but…
The Weekend Project: Lasagna
Ready or not, here it comes… The holiday season is upon us, and there are a million-and-a-half things on your to-do list: a house to clean, gifts to purchase, decorations to dig out of storage, family to host for the big meal next week – and how are there already Christmas carols on the…
Drink This Weekend Edition: Mother’s Winter Grind
St. Louis loves its craft breweries, but the state of Missouri has more to delicious brews to offer outside the county lines. Take, for instance, Mother’s Brewing Company in Springfield. Mother’s opened just four years ago inside an old bakery and has grown at a rapid pace ever since. Mother’s isn’t available in St.…
Chinese Almond Cookies
18 to 20 servings
Wheatless Wednesday: Healthy Chinese Almond Cookies
The holiday season is a dangerous time for me. When confronted with a tray of sweets, I’ve been known to channel Cookie Monster (“C is for cookie, that’s good enough for me!”). Those overly processed, sugary treats are addictive, and I quickly learned that I would need a healthier alternative to stave off the…
The Scoop: Concert venue The Gramophone to become a full-time bar, expand food service
A new chapter approaches for The Gramophone co-owners Andrew “Roo” Yawitz and Scott Swanston, as they transition popular Grove nightspot from a concert venue to a bar that also serves sandwiches, soups and salads. After their New Year’s Eve party, doors will temporarily close for renovation, and the reopening is scheduled for early February…
The Scoop: Chef Corey Ellsworth takes the helm at Bixby’s
Bixby’s, the lunch and brunch restaurant located inside the Missouri History Museum, has welcomed new executive chef Corey Ellsworth to its culinary lineup. Ellsworth, who was previously executive chef at Chandler Hills Vineyard, said he was drawn to the historical element that often influence Bixby’s menu. The current Louisiana Purchase-inspired fare allows Ellsworth to…
The Scoop: Bob Brazell to open fast-casual fried chicken spot near Cherokee
Bob Brazell, former executive chef at Athlete Eats, is bringing a new riff on chicken to the old Popeye’s at 3422 S. Jefferson Ave., with a fast-casual concept, Byrd & Barrel. As first reported by St. Louis Magazine, Byrd & Barrel, which is slated to open in January, will allow on-the-go guests to zip…
Meatless Monday: Taco Night, 4 Ways
{Tofu tacos} Tacos should never be limited to the same old “Southwest-seasoned” beef, pork or chicken. Fill a bowl with chips and guac and try one or two of these satisfying vegetarian fillings sure to lighten up taco night. 1. Break out the skillet and get ready to char all veggies in sight for…
Michael Ruhlman’s Thanksgiving Turkey
10 servings
By the Book: Michael Ruhlman’s Thanksgiving Turkey
I’m no stranger to roasting: leg of lamb, whole chickens, pot roasts, pork loins. But the one roast I’ve yet to tackle is arguably the one most Americans have made: the Thanksgiving turkey. That bird is my mom’s domain; she even has a separate roasting oven that makes an appearance once a year just…
Make this white turkey chili
The guests are gone, the fine china is stowed away, and there’s a pile of leftover turkey in a Tupperware container. Don’t call it a day just yet! Break out the slow cooker to make a hearty white turkey chili for a Black Friday feast while you sleep off that Thanksgiving food coma. In a…
The Art of Entertaining’s Perfect Turkey
12 to 15 servings
Butler’s Pantry’s Charcoal-Roasted Turkey with Bourbon-Orange Glaze
8 to 10 servings
Oolong Tea-Smoked Whole Turkey with a Citrus-Tamarind Glaze
10 to 12 servings
Extra Sauce: 3 Turkey Recipes from the Pros
If anyone knows how to feed a crowd it’s catering chefs, so we asked for their perfect recipes to wow Thanksgiving guests. Charcoal-Roasted Turkey with Bourbon-Orange Glaze Courtesy of Butler’s Pantry’s Greg Ziegenfuss 8 to 10 servings 1 gallon plus 1 cup water, divided 1 quart plus 1 cup kosher salt, divided 2…
How to make a Brandy Crusta cocktail
The pinnacle of fancy cocktails is the Brandy Crusta, precursor to the Sidecar. Invented in New Orleans around 1850, the Brandy Crusta is one of the few cocktails that is garnished before the drink is made. Begin by moistening the glass rim with a lemon wedge and coating the rim with a generous crust of…
The Scoop: Chef Brian Hardesty and Element part ways, Brian Coltrain steps up to executive chef
Editor’s Note: This article was updated at 5:30 p.m. Nov. 12 with comments from Element co-owner Carol Hastie. Executive chef Brian Hardesty has left the kitchens of Element, as of today, Nov. 12. Hardesty said the choice came down to a “difference in vision” and that the decision was a mutual one. “I wish…
Baked: Apple Crisp-Stuffed Apples
I’m not a huge fan of cooked apples, which is why you don’t see many recipes using them on Baked. However, I can’t say the same for my better half, and since this fall fruit is in abundance right now, this apples-on-apples dessert seemed appropriate for a dinner party. These were a huge hit.…
The Scoop: McArthur’s bakery transitions to new ownership
After 35 years operating McArthur’s Bakery, owner Randy McArthur has passed his apron on to new hands. Live to Venture Holdings, owned by Scott and Sheila Rinaberger, purchased McArthur’s in early November, following the bakery’s year-long search for new ownership. McArthur was intent on finding someone with the talent, energy and capital to invest…
The Scoop: Jeni’s Splendid Ice Creams to open a St. Louis shop
Having already received a warm reception from the James Beard Foundation, Conde Nast and Food & Wine, Jeni’s Splendid Ice Cream is hoping to receive an equal amount of love when it opens its 20th location at 389-391 N. Euclid Ave., in the CWE. As reported in Columbus Business First, the St. Louis location…
Just Five: Asian Pork Lettuce Wraps
Although pho ga is my go-to Asian dish in colder weather, I recently tried the ramen at Hiro Asian Kitchen, which is all about the porky goodness. Slices of pork belly float in a clear pork broth with bok choy and bits of the most delicious ground pork I’ve ever had. The excitement sent…
Sneak Peek: Larder & Cupboard
Those who scour grocery stores in vain for mustard-miso paste, elderberry shrubs or tart cherry grenadine, look no further. Larder & Cupboard, a specialty food store focused on small independent producers, officially opens Wednesday, Nov. 12 and will have all this and more on its shelves. Owner Brian Pelletier, who also owns Kakao Chocolate, set…
The Scoop: Vincent Van Doughnut to open shop in Clayton
For Brian Marsden, owner of Vincent Van Doughnut food truck and soon-to-be Clayton storefront at 40 N. Central Ave., the love of doughnuts runs deep. “As a kid, I would go through sleeves of those processed, powdered sugar doughnuts,” said Marsden, a more than 20-year veteran of the restaurant industry. Love for the fried…
The Scoop: 801 Fish to join sister restaurant in Clayton
Midwest-based 801 Restaurant Group has announced plans to open 801 Fish in summer 2015. As reported by George Mahe of St. Louis Magazine, the seafood restaurant will open at 172 Carondelet Plaza, which formerly housed Brazikat. 801 Fish will be located close to its sister restaurant 801 Chophouse at 137 Carondelet Plaza, which opened…
Meatless Monday: Orange and Beet Salad
Explore the lighter, brighter side of fall on Meatless Monday with a refreshing Orange and Beet Salad. Juicy citrus rings are sprinkled with bright beet cubes and slivers of crunchy raw red onion. Whisk together a quick yogurt-based dressing with orange zest and juice, garlic and jalapeno for kick, then drizzle just before serving.…
Eat This: Spiedini di Gamberi at Trattoria Marcella
A plate of pasta will always hit the spot at South City’s Trattoria Marcella, but its Spiedini di Gamberi holds the best qualities of Italian comfort food. A pillow of sauteed spinach is the bed for a soft, creamy risotto cake, seasoned with fennel and a hint of garlic, and surrounded by a handful of…
By the Book: Yotam Ottolenghi’s Sprouting Broccoli with Sweet Tahini
I am always on the hunt for a good salad – preferably one that’s inventive and full of vegetables, because there’s nothing that leaves me hungrier than a bowlful of lettuce. So I made Yotam Ottolenghi’s Sprouting Broccoli with Sweet Tahini from his newest book, Plenty More. Make no mistake: this salad is delicious, a hearty…
5 bottles under $20 perfect for a potluck
Editor’s note: Claymont Wine & Spirits has closed. Wine and beer may be your obsession, but who knows whether the other dinner guests can recognize the difference between a pinot and a cab? If you’re bringing a bottle to the party, don’t waste your money on an uninterested crowd that’ll drink whatever’s being poured, but do…
First Look: Avenue in Clayton
Co-owners Bryan and Diane Carr have combined the best of their former restaurants Pomme and Pomme Café to open Avenue, which opens doors today, Nov. 7 at 12 N. Meramec Ave., in Clayton. The Carrs announced they would take over the former Roxane’s space just two months ago, and they’ve transformed the once raucous, eclectic…
Extra Sauce: Where to Eat at a Blues Game
Now that baseball season is officially over, St. Louis turns its attention to the boys of winter. Hockey-loving foodies will find an array of food and beverage offerings when the St. Louis Blues are on the ice at Scottrade Center this year. At concession stands and portable carts scattered through the plaza and mezzanine levels,…
Drink This Weekend Edition: Cielo Rojo Bacanora and Ocho Cientos Blanco Sotol
In All the Pretty Horses, one of Cormac McCarthy’s crepuscular Western novels, the storyline is set in motion by a few gulps of the Mexican spirit called sotol: By evening they’d bought a canteenful of sotol and were passing it back and forth among themselves as they rode and soon they were quite…
Sneak Peek: The Side Project Cellar
Cory and Karen King’s side project is about to take center stage. The Side Project Cellar, a 50-seat tasting room at 7373 Marietta Ave., is set to open doors in Maplewood Tuesday, Nov. 11. Cory King, who is also Perennial Artisan Ales head brewer (and Sauce beer columnist), announced he was launching Side Project Brewing…
Brown Butter-Apple-Ginger-Carrot Muffins
12 servings
Good Food mentions sweep St. Louis
Your food may taste amazing, but is it good? Three national organizations recently gave nods to St. Louis-area nonprofits and artisans for their efforts to raise awareness of and produce products that are mindful of community health or the environment. The James Beard Foundation and Food Tank recently announced their Good Food Org Guide,…
Wheatless Wednesday: Brown Butter-Apple-Ginger-Carrot Muffins
True, this recipe title does sound a bit overwhelming. I considered calling these “Refrigerator Muffins” or “Kitchen Sink Muffins,” but those names conjured up mental images of old fruit and veggies, expired flours and honey jars dotted with stale breadcrumbs – not what I picture when I imagine a complex, gluten-free muffin. Instead, this…
What I Do: Douglas Denney of The Crossing
“Anyone can wait on one table,” said Douglas Denney, 47, a veteran server at The Crossing. “Eight, nine, 10 tables? That’s when it gets difficult.” Here, the native of Edinburgh, Scotland dishes out what he’s learned from more than 30 years spent walking restaurant floors – and why he really hopes you won’t order hot…
Meatless Monday: Mushroom Bread Pudding
Fall’s hearty fare usually means roasted meats, beefy stews and rich chicken soups, while the veg-minded are often relegated to fall’s endless procession of seasonal squashes. But a vegetarian cannot live on gourds alone. Avoid butternut burnout with a seasonal dish like Mushroom Bread Pudding, which gets its heft from four full cups of…
By the Book: Gabrielle Hamilton’s Cod in Saffron Broth with Leeks, Potatoes and Savoy Cabbage
In her memoir Blood, Bones & Butter, Gabrielle Hamilton revealed her voice as a writer: authoritative and without apology. The book became a New York Times best-seller and garnered her a James Beard Foundation award in writing and literature. Hamilton’s voice is just as decisive in her new cookbook, Prune, but this time she…
7 potluck dishes perfect to take to-go
We get it. Not everyone has the time, interest or attention span to cook for a crowd. But that doesn’t mean you should bring a bag of Doritos to your next potluck. Thanks to these local eateries, easy, unexpected cuisine is just a carryout order away. Fried Brussels Sprouts SalaFried Brussels Sprouts Salad tastes best…
5 gifts for the boozehound in your life
Whether buying for a drinker of discriminating taste or a champion imbiber of, well, anything, it’s easy to douse yourself in options. Here we list (responsibly, of course) a gift for every breed of boozehound in your life. Vintage glasswareFew things say sophistication like beautiful glassware. But if Great-aunt Vera is holding tight to her…
Gift guide for a starter kitchen
Building a good kitchen takes years of acquiring the right tools and gear. Such a daunting to-do list can overwhelm even the most enthusiastic newbie cook. (What is a sous vide machine, anyway?) Skip the fondue set that will only gather dust in an out-of-reach cabinet and gift your kitchen beginner with stuff they will…
Review: A Pizza Story in Maplewood
Editor’s note: A Pizza Story has closed. Once upon a time, there were three guys from Egypt who were passionate about eating. Though they worked at Washington University, their friendship and love of food got them thinking: “If we opened a pizzeria, we could eat all the pizza we ever wanted.” Don’t quote me on…
Review: The Wolf in Ballwin
The Wolf is designed to look like a wood cabin transplanted from a Colorado resort, but the warm and welcoming vibe can’t overcome middling dishes that relegate the grill to a convenient stopover instead of a dining destination. Apres ski (or shoveling the drive)The rough-hewn ambience at The Wolf is a story unto itself. Various…
Review: The Engine Room at Feraro’s in St. Louis
Editor’s note: Feraro’s Jersey Style Pizza has closed. Much to the dismay of its fans, Feraro’s Jersey Style Pizza in Soulard packed up its Parmesan and East Coast knickknacks earlier this year and skedaddled to a new location on a quaint little corner in the Carondolet/Patch neighborhood. It was a smart play for a popular pizzeria…
Fall Squash Pasta Bake
12 servings
Smoked Trout Deviled Farm Eggs
3 dozen
Ricotta
1 quart
Chocolate and Pistachio Souffle Tart
1 11-inch pan
Burnt honey dressing
2 cups
Tomato-Braised Chicken Thighs
12 servings
Dark Chocolate Vegan Cupcakes
18 servings
Bechamel sauce
1 quart
Ichabod Punch
12 servings
Olive Oil-Pine Nut Cake with Lemon Curd
8 servings
Fried Brussels sprouts salad
12 servings
Sausage-Mushroom Ragu
1 quart
Barbecue-braised pork shoulder
4 servings
Reviving 18th-century barbecue on the banks of the Mississippi
I started my adventure in French braising at 2 p.m. in the backyard, with 2 pounds of Boston butt pork shoulder, a 7-quart cast-iron Dutch oven, a bottle of Côtes du Rhône and fire. Braising is a thing close to meditation. Like any method of slow-cooking, it takes hours. The technique lacks the machismo imputed…
Extra Sauce: 7 Potluck Products to Impress
Yes, we know substance trumps style – but if you’ve brought a knock-em-dead dish to the party, you’d better have something smart to serve it in. Here, seven stylish potluck products we love right now: 1. Two-piece teak branch server set It’s high time to bring the great outdoors in with this autumn-inspired…
A St. Louis bartender’s journey in a world without smell or taste
Last December, Joel Clark, one of St. Louis’ top bartenders, lost his sense of smell. It was the result of a head injury that he suffered during a seizure. “Without your sense of smell, you can’t taste,” said Matt Seiter, veteran bartender and Joel’s former colleague at Sanctuaria in The Grove. “And if you can’t…
Extra Sauce: Sauce staff potluck recipes
This month, we asked three Sauce staffers to share their go-to potluck dishes. Here, their secret recipes that blow away the competition. “My cranberry-orange couscous with orange blossom water.” – Greg Rannells, contributing photographer Israeli Couscous with Cranberries and Orange Blossom Water Courtesy of Greg Rannells 6 to 8 servings ½ cup extra-virgin olive oil…
Vegan cupcakes
As a relatively new vegan cook, I’ve never felt compelled to bake. Baking is a science, and honestly, I chose my college major because it didn’t have a biology requirement. But all that changed when I inhaled a vegan cupcake at SweetArt Bakeshop and Art Studio in the Shaw neighborhood. The cake was a deep,…
Pair your desserts with the perfect beer
You’ve been drinking beer all meal long. Then the dessert course arrives, and drink options suddenly switch to coffee, port or ice wine. Bring back the beer! With all its allowable ingredients, different styles and varying flavors, beer can enhance any dish – even dessert. There are two basic rules for pairing a brew with…
Root Cocktails to Dig: Beets, parsnips and carrots push the culinary cocktail to new depths
Toddies in winter, G&Ts in summer – there has always been a seasonality to cocktailing. But these days, when farm to table is the ubiquitous philosophy for any kitchen worth its salt, seasonal sipping goes beyond juleps in May or Manhattans in December. Local and seasonal have made the jump from stove to shaker with…
