Short List Runner-Up: Tiramisu
In this month’s Short List, we kissed plenty of Italian-speaking frogs to find our tiramisu prince. You can find our favorite Italian royalty here. And now, the tiramisu that fell just shy of taking home a medal. La Dolce Vita 4470 Arco Ave., St, Louis, 314.534.1699 This Tiramisu wins honorable mention not only for taste…
Pumpkin-Butterscotch Chocolate Chip Cookies
12 to 15 cookies
Making bacon jam at home
In this month’s Trendwatch, we revealed how several local chefs are using everyone’s favorite breakfast accompaniment to add sweet and savory flavor to everything from burgers to bread. Now, we’re showing you how to make bacon jam at home. Click here to watch a short how-to video on how to prepare this easy condiment at…
The Scoop: Bin 51 Wine & Spirits coming to Edwardsville, Ill.
An upscale wine shop is coming to downtown Edwardsville, Ill. Bin 51 Wine & Spirits will open in mid-November at 202 S. Buchanan St., across the street from City Park and in the same shopping complex as Global Brew Tap House & Lounge and Wasabi Sushi Bar. According to co-owner Brian Kuchta, the store will…
Baked: Peaches ’N Crème Cupcakes
This cupcake was inspired by wedding colors I’ve been forced to look at recently for a friend who’s planning her wedding. The colors of peach and white caught my eye, and my mind immediately went to desserts. I’m not a huge fan of peaches, but something about peaches and cream sounded so dreamy, comforting and…
Bacon Jam
• Cook the bacon pieces in a Dutch oven until browned. Transfer to a paper towel-lined bowl, reserving 3 tablespoons of the bacon fat in the Dutch oven. • Add the onions and garlic to the Dutch oven and sauté in the reserved bacon fat for 8 to 10 minutes. • Add the vinegar, maple…
Six Row to begin production this week in expanded space
“We are in dire need of beer,” Six Row Brewing Co., brewmaster Evan Hiatt said as he gave The Scoop a tour of the microbrewery’s recent expansion into a building behind the main brewhouse at 3690 Forest Park Ave. The space, once a cold storage area for Falstaff Brewing Corp., now houses a handful of…
More from our conversation with Four Hands Brewing Co.’s Kevin Lemp
In this month’s Five Questions column (page 54), we spoke with Kevin Lemp, co-owner of the new 4 Hands Brewing Co., about the beers we can expect to see at 4 Hands, what he likes to drink and what tunes he’ll be blasting while brewing. Now, in the second part of this interview, Lemp reveals…
Extra Sauce: More from our interview with Four Hands Brewing Co.’s Kevin Lemp
In this month’s Five Questions column (page 54), we spoke with Kevin Lemp, co-owner of the new 4 Hands Brewing Co., about the beers we can expect to see at 4 Hands, what he likes to drink and what tunes he’ll be blasting while brewing. Now, in the second part of this interview, Lemp reveals…
Drink This Weekend Edition: A house-made ginger ale that serves designated drivers and dedicated imbibers
Designated drivers always get the short stick. While their friends are busing quaffing cocktails or pints of beer, the DDs settle for a boring glass of tonic water, a Coke or whatever else can be shot from a soda gun. Not so at Tavern of Fine Arts in DeBaliviere Place, where co-owner Mathew Daniels can…
The Scoop: Crushed Red Urban Bake & Chop Shop coming to Clayton
Offering quick service but bearing a long name, Crushed Red Urban Bake & Chop Shop is coming to downtown Clayton. The restaurant will feature fast-bake pizzas, made-to-order chopped salads and soups, as reported by St. Louis Magazine’s George Mahe. Crushed Red is expected to open early next year at 8007 Maryland Ave., in the space…
Stocking Up on Greenwood Farms
If you have spent any time around the Tower Grove Farmers’ Market over the years, you’ve certainly come in contact with the Atkinson family, who runs Greenwood Farms. Their pork products are outstanding and are only outweighed by the quality of their customer service. Unfortunately, the Atkinsons recently announced that they are scaling back their…
The Scoop: Gyros and Gateway grub newest food truck fare
The area food truck scene is hardly congested, but traffic sure is picking up as two new food trucks prepare to hit the streets. First up, Go! Gyro! Go! will be serving a slew of Greek dishes such as Greek-style pork or chicken shish kebabs, beef and lamb gyros with tzatziki, Greek-style oven-roasted potatoes and…
Falernum Liqueur
• Combine all ingredients in a large jar and seal the lid. • Steep the mixture for a couple days. (If desired, place jar a sunny spot to give the mixture a yellow hue.) Stir and taste often, as it can get too spicy if left too long. • Strain out the solids and reserve liquid.…
Rhubarb Bitters
• Combine all ingredients in a large jar and seal the lid. • Shake jar every few days. • After 10 weeks, strain out the solids and bottle the liquid. 1 cup chopped rhubarb Peel of 2 oranges Peel of 1 grapefruit 2 juniper berries 2 tamarind pods with seeds 3 whole coriander seeds 1/2…
Choosing the Cover
This month, choosing the cover was nearly impossible. It was the 10th anniversary of Sauce in print. Talk about pressure. We wanted the cover to represent the identity of the magazine as well as the issue itself – and, of course, we wanted it to look awesome. We had great ideas, but when it came…
Trendwatch: What’s hot right now
BACON’S JAM SESSION Remember when bacon was just the loyal companion to your morning eggs? Nowadays, you’re likely to find those chewy bits smeared into ice cream, studding chocolate chip cookies, rendered into salad dressings – even infused into vodka. So it was only a matter of time until this most savored cut of swine…
Extra Sauce: Choosing the Cover
Each month, Sauce art director Meera Nagarajan thumbs through hundreds of beautiful photographs to pick the perfect one for the issue’s cover. This month was the 10th anniversary of Sauce. Talk about pressure. So, how did she choose the incredibly decadent doughnut for this month’s cover image? Click over to Choosing the Cover to find…
The Scoop: Two restaurants in St. Peters to call former chain spaces home
It’s always nice to see local restaurants taking up addresses in spaces formerly occupied by chain restaurants. So we’re glad to see that the space at 4177 Veterans Memorial Parkway, once a Ponderosa Steak House, is currently undergoing renovation to be home to Shamrocks Pub and Grill. No word yet on when Shamrocks will open,…
The Scoop: Bandana’s founder to smell that smoke again
Jonathan Seitz, co-founder of Bandana’s BAR-B-Q, no longer owns the chain of Southern-style barbecue eateries. But now that his non-compete agreement with Bandana’s has expired, Seitz is ‘cueing up the smoker once again. As early as this Thursday, Seitz will open the doors to Boodles BBQ at 10024 Gravois Road in Affton. A “boodle,” explained…
Just Five: Fig and Blue Cheese-Stuffed Pork Tenderloin
It’s that time of year again, the season when I want to rush head-first into richer, heartier dishes. Bring on the cheese, the chutney and the rich, tender meat. This dish throws a lot of flavors and textures at you, pairing sweet and chewy figs with funky, salty blue cheese. The bright citrus of the…
The Scoop: Adobe Reds closes after less than five months in business
Adobe Reds owner Tom Quinlan has decided to call it quits less than five months after debuting the restaurant. Quinlan opened the doors to his Southwestern-style eatery at 3108 Olive St., in Midtown Alley back in mid-May. “There’s just no sales,” said Quinlan, when asked about the reason for the closure. “I couldn’t bleed any…
Review: My Just Desserts in Alton
The Ryder building in downtown Alton, Ill., is both a historical stop for Lincoln aficionados and a charming café. Used as a courthouse in the 1800s, today it’s the home of My Just Desserts, a sandwich-and-pie shop where you can sit down with fresh-squeezed lemonade served in a Mason jar and enjoy a view of…
Review: Home Wine Kitchen in Maplewood
Home Wine Kitchen, 7322 Manchester Road, Maplewood, 314.802.7676. homewinekitchen.com With apologies to Jerry Seinfeld, what’s with all these farmhouse-themed restaurants lately? You know, the ones with distressed wood paneling, hardwood floors, chalkboard menus and enough butcher paper to wrap up a pasture of beef. And count on a big wooden farm table somewhere. Only thing…
Recipe: Grace Manor’s Breakfast Risotto
Earthy, creamy and rich, the breakfast risotto at Grace Manor is a new take on the most important meal of the day. Studded with a mix of Ozark Forest mushrooms and Rensing Farms’ pork sausage, the risotto takes a turn toward decadence as two perfectly poached, orange-yolked, farm-fresh eggs get perched atop it. This is…
Review: 360 in St. Louis
3601 S. Broadway, St. Louis, 314.241.8439 Why go?Bird’s eye view of Busch Stadium and lush, stunning space. In a nose-thumbing move to the development giants whose Ballpark Village-of-lies left the city with an abandoned vacant lot sitting dead center on what should be prime real estate, the proprietors of Hilton St. Louis at the Ballpark…
Rosemary-Caramel Popcorn
3 quarts
Kale Chips
• Preheat the oven to 350 degrees. • Rinse the kale, then remove the stems and tear the leaves into 3-inch pieces. • Place the kale pieces in a bowl and toss with just enough olive oil to very lightly coat it. Sprinkle with salt to taste. • Transfer the kale to a lined baking…
Rendered Duck Fat
4 cups
Duck and Spinach Salad
4 servings as a side, 2 as a main
Pajeon (Korean scallion pancakes)
8, approximately 4 pancakes
Grace Manor’s Breakfast Risotto
1 serving
Mushroom Stroganoff
Maybe it’s because I was born on the autumnal equinox – or maybe I just love when scarf season rolls around – but fall is, and always will be, my favorite time of the year. The air transitions from hot and humid to cool and crisp; the trees descend into a color-filled finale before hibernating…
Cuisine, Service and Charm from the Old World
The lavish service, glamorous clientele and clubby setting of St. Louis’ long-standing fine dining establishment, Tony’s, transport you to a different era – one in which people got dressed up to fly the friendly skies and couldn’t fathom wearing a pair of sweats outside of the bedroom. Oh, how times have changed. Yet, since the…
Short List: Tiramisu
At worst, tiramisu can be a travesty of a dessert – a dense mix of mascarpone and too-sweet whipped cream, ladyfingers gone to mush and a finish of cheap booze and bitter coffee. But made well, this classic Italian dessert is truly brilliant – light and airy, rich and sweet but not cloyingly so. The…
So Much More Than Pie
There are more than 40 types of pumpkins and just as many ways to prepare them. Be sure to use a cooking or baking variety, as the pulp is less tough and stringy, then bake it into rich soups, crispy snacks and super sweet sippers. Those large field pumpkins – they’re best served with a…
Chewing the Fat: Duck fat is in, and whether it’s thanks to the nose-to-tail regime or to its redeeming health qualities, who kn
It’s the essential ingredient that makes duck confit melt to velvet with every bite. It’s the secret little something that gives roasted potatoes their crisp, golden edges. A prized possession of French cuisine, duck fat has become the go-to ingredient for chefs looking to deliver that extra je ne sais quois to diners. And as…
A Winning Lineup of Fall Beers
Say goodbye to the summer heat and hello to the colors of fall – and the copious selection of suds that accompany them. With this list of ice cold brews, you’ll spend less time contemplating your order and more time damning football refs for bad calls or hitting the fall festival circuit – with beer…
