Shake these 8 fall cocktails on Halloween night
The jack-o’-lanterns are carved, your costume is ready, and the candy bowl is stocked. Time to kick off Halloween with a toast. We’ve got eight perfect sippers for All Hallows Eve, whether you’re dressing for a ghoulish night out or hosting a spooky soiree of your own. Odd McIntosh // photo by Brian FagnaniApples and…
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…
Matcha-glazed Brownies
12 servings
Baked: Matcha-glazed Brownies
Moving uncovers all manner of hidden ingredients. While packing up my pantry recently, I found a bag of verdant green matcha, powdered green tea with plenty of health benefits. In small doses, it adds a lovely bitter note to sweet treats. I’ve added matcha to many desserts, often pairing it with white chocolate or…
The Scoop: Beverage director Patricia Wamhoff leaves The Restaurant at The Cheshire
Patrons may notice a familiar face missing from The Restaurant at The Cheshire; beverage director Patricia Wamhoff left her position at the fine dining establishment about 10 days ago. “The best I can say is it was time to move on,” Wamhoff said. Wamhoff had curated The Cheshire’s extensive wine lists since The Restaurant…
Strip Steak with Anchovy Butter
2 servings
The Scoop: Ben Poremba, United Provisions terminate contract for Dining District
{United Provisions raw bar chef Naomi Hamamura, Ben Poremba, executive chef Tudor Seserman, and head of development Shayn Prapaisilp on Aug. 7 just before opening} Restaurateur Ben Poremba is no longer managing operations at United Provisions’ Dining District, the prepared food and restaurant component inside the new grocery store at 6241 Delmar Blvd., in…
The Scoop: Tazé Mediterranean Street Food to open downtown
{A rendering of the interior at Tazé Mediterranean Street Food} The Mercantile Exchange building will soon welcome Tazé Mediterranean Street Food downtown at 626 Washington Ave., Ste. 103. Calling it a “fast-style Mediterranean” concept serving wraps, salads and other Mediterranean-inspired foods, Tazé co-owner Casey Roth said the restaurant plans to open in January or February…
Just Five: Strip Steak with Anchovy Butter
Sometimes life is busy. Sometimes you look at your spouse and think, “When was the last time one of us finished a sentence without an interruption?” And sometimes it seems the only thing that will fix your troubles is a good old-fashioned steak dinner, but who can afford to go out and drop $100…
The Scoop: Athlete Eats’ Simon Lusky aims for a hat trick with second location, new concept and food truck
Baseball season may be almost over, but Athlete Eats owner Simon Lusky isn’t slowing down. Now that the Cardinals team chef is in the off-season, Lusky announced plans for rapid expansion of the Athlete Eats brand with a second location in Brentwood, a food truck and another restaurant concept. Athlete Eats opened its brick-and-mortar…
Meatless Monday: Warm Spiced Roasted Root Vegetable Salad With Feta And Pumpkin Seeds
‘Tis the season for squashes. Butternut, acorn, pumpkin, spaghetti … We love them all, and they make for fantastic Meatless Monday fare. Tonight, bulk up a spinach salad with sweet-smoky roasted chunks of bright butternut squash tossed with salty feta cubes. Dot the whole thing with bits of toasted pumpkin seed for crunch, and…
By the Book: Cynthia Graubart’s Pork Stew with Gremolata and Island Pork Chili
I admit, it is possible that I unjustly conflated the slow cooker with the universes of Mad Men and John Cheever’s short fiction, dismissing it out of turn. But I had a good reason – at least I think. After all, my mother is prone to finger wagging about the slow cooker’s dead usefulness…
It Doesn’t Get Better Cocktail
1 serving
Drink This Weekend Edition: It Doesn’t Get Better
The Bee’s Knees is a classic gin cocktail with origins in Prohibition, when booze was terrible (yes, even gin) and extra ingredients were added to cover up the taste of the inferior spirit. The result included a deliciously easy cocktail called The Bee’s Knees. I winterized it with barrel-aged gin (I use Smooth Ambler),…
The Scoop: Juniper chef de cuisine Ryan McDonald to join Truffles Restaurant and Butchery
{The meat case at Truffles Butchery} After a year as chef de cuisine at Juniper, Ryan McDonald is joining the team at Truffles and Butchery as executive sous chef. It’s a reunion of sorts. McDonald worked briefly at Truffles before he took the position at Juniper, and he has previously worked with Truffles executive…
Extra Sauce: Companion’s Josh Allen enters bread battle to compete in World Cup of Baking
Every four years, the world goes wild for international competition. Participants train endlessly, all vying for the chance to represent their countries on the grandest of stages. No, we’re not talking about the Olympics or the World Cup. We’re talking about a more delicious and mouthwatering sport: the World Cup of Baking, or the Coupe du…
Budget Crunch: 10 delicious dishes and sweet deals to try right now
Welcome to 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. They are literally paying it forward at Rise Coffee House in The Grove. The Coffee for the…
Harvest Festival 2014
St. Louisans turned out in droves to celebrate Harvest Festival at Laumeier Sculpture Park on Sunday, Oct. 19. Check out all the fun from this gorgeous fall day! [View the story “Harvest Festival 2014” on Storify]
Meatless Monday: Veggie Hash
This Meatless Monday, eat your veggies in a quick-cooking medley of Brussels sprouts, spinach and new potatoes sauteed in a touch of olive oil. As with all hashes, an egg is always a wise choice, whether over-easy, fried or poached. Get the recipe for this quick vegetarian meal here. -photo by Greg Rannells…
By the Book: Michael Ruhlman’s Poached-in-a-Bag Egg Sandwich with Caramelized Onion and Roasted Red Pepper
I love eggs. In my opinion, few things can’t be improved with the addition of a golden runny yolk, no matter how tired the trend may be. It’s my go-to protein for breakfast (and often for dinner, too), yet Michael Ruhlman’s love for eggs makes mine look like pure indifference. In fact, the prolific…
Raise your voice: Nominations open for James Beard Awards
Calling all opinionated St. Louis foodies! The prestigious James Beard Foundation has put out a call to the public, requesting nominations for its annual awards. Here’s your chance to call out your favorite chef and restaurant. Click here to register and nominate. Don’t delay – submit your culinary nods before Dec. 31, 2014. St.…
The Scoop: Cooper’s Legendary American Pub opens in St. Charles
The heat is rising in St. Charles as Cooper’s Legendary American Pub settles in downtown. The new eatery opened Tuesday, Oct. 14 at 140 N. Main St., replacing Eros Eclectic Greek Taverna, which closed Aug. 18. First-time restaurant owners Bill and Jeanne Komlose and Lori Schneider took over the space and introduced a new…
Drink This Weekend Edition: Perennial and New Belgium’s Salted Belgian Chocolate Stout
Collaboration beers between St. Louis brewers are nothing new, and we’ve been fortunate enough to try a number of tasty beverages brewed between friends. However, Perennial Artisan Ales recently took collaboration to a new level by partnering with craft beer industry veteran, New Belgium Brewing. This brew came about thanks to the friendship between the…
The Weekend Project: Halloween Candy
When the Sauce editors suggested DIY Halloween candy for this month’s project, I almost went into a Pinterest meltdown. Dan and I love to cook, but homemade candy is one challenge we have intentionally avoided for more than a decade, thanks to one nightmarish incident years ago. My mom and I used to make…
Macaron Cake
8 servings
The Scoop: Chef Bob Brazell launches catering business, revamps The Corner Cup menu
Chef Bob Brazell, former executive chef at Athlete Eats, has recently launched Snack STL, a catering business that will also offer the occasional pop-up dinner. Brazell said he hopes to collaborate with other local chefs and food purveyors, and menus will vary widely depending on the event. “I enjoy cooking everything from Southern to…
Baked: Macaron Cake
A macaron cake can be many things. It could be a cake decorated with macarons. It could be a layer of macarons inside a cake (note to self: try this). But today, a macaron cake means a giant, delicious, cake-sized macaron. When my friend requested this for his birthday, I was excited for the…
Halloween Pasta
4 servings
Sneak Peek: Old Standard
We’ve been craving fried chicken since restaurateur Ben Poremba announced nearly a year ago that he was opening a chicken shack. The restaurant, Old Standard, is located at 1621 Tower Grove Ave., in Botanical Heights, which is anchored by his other eateries, Elaia, Olio and Chouquette. After much renovation to the historic space (It…
Just Five: Halloween Pasta
Squid ink pasta looks more dramatic than it tastes. Its slight brininess is stronger in fresh pasta than in dried, and it’s intensified even more in this dish thanks to anchovy paste, but mostly it tastes of garlic and sweet cooked squash. Delicata squash is perfect for this dish thanks to its thin, edible…
Meatless Monday: Potato and Parsnip Gratin
Some days, we just want a big bowl of warm, cheesy goodness with plenty of carbs, too. This Potato and Parsnip Gratin delivers thinly sliced potatoes and parsnips tucked snugly in a baking dish between layers of Gruyere and Parmsean cheese and a rich bechamel sauce. Fried sage leaves and a top layer of even…
Julie Richardson’s Double-Dip Caramel Cake
12 to 16 servings
Root Veggie Fritters
8 to 10 servings
By the Book: Julie Richardson’s Double-Dip Caramel Cake
Caramel cake is one dish I’ve never successfully made. I always test new recipes since it’s my husband’s favorite dessert, but they never turn out quite right. It is my great white whale (or buffalo) of desserts. However, this cool, fall weather renewed my hope for making the perfect caramel cake, and I decided…
Lia Weber’s Lemon Meringue Tart
12 4-inch tarts or 2 8-inch tarts
Extra Sauce: Lia Weber’s Lemon Meringue Tart
{From left, Jilly’s Cupcake Bar & Cafe’s Dana Holland, The Sweet Divine’s Jason and Jenna Siebert, Sauce executive editor Ligaya Figueras, Made. by Lia’s Lia Weber, River City Casino’s Stephen Schubert and Jilly’s Casey Schiller} During the photo shoot for the October 2014 letter from the editor, Sauce executive editor took cover as the…
Drink This Weekend Edition: 2013 Hugl Grüner Veltliner
As the weather gets cooler, many wine drinkers opt for richer, redder wines than they’ve imbibed in the last months of summer. Yet some days – and drinkers – still call for white. On unseasonably warm autumn afternoons, we reach for Grüner Veltliner. Grüner is a white grape variety native to Austria. It can…
The Scoop: Strange Donuts to open third St. Louis location in Central West End, Strange Trap Kitchen
{From left, Strange Donut co-owner Corey Smale, corporate chef Mary Boehne and co-owner Jason Bockman} As Strange Donuts prepares to blow out the candles on its first birthday done, owners Corey Smale and Jason Bockman announced the coming of its third St. Louis location in the next few months. Strange Trap Kitchen, a pop-up kitchen…
The Scoop: Former exec chef at The Nest Chris Vomund joins culinary team at Herbie’s
Herbie’s Vintage 72 is seeing changes to its kitchen crew. Chris Vomund will join the team at the CWE restaurant Oct. 14. He will initially assume the position of chef de cuisine, but Herbie’s owner Aaron Teitelbaum said the goal is for Vomund to become the restaurant’s executive chef, replacing chef Chris Ladley, who…
Make this: Root veggie fritters
Slightly sweet with a hint of heat, these root veggie fritters are perfectly crisp and utterly satisfying. Ladies and gents, start your graters. Peel 4 carrots and 1 parsnip, then grate by hand or use the grating attachment on a food processor. Transfer the grated vegetables to a large bowl. Add 3 beaten eggs, 1?4…
12 St. Louis servers share their to-go dishes
Editor’s note: The Dubliner, Home Wine Kitchen, Three Flags Tavern, Winslow’s Home and Quincy Street Bistro have closed. Ever wonder what servers order for themselves at their places of employment? While customers tend to make selections with the aid of menu descriptions, restaurant reviews and friend recommendations, the server is equipped with first-hand tastes from the kitchen and…
Pumpkin Amaranth Porridge
3 to 4 servings
The Scoop: The Ritz-Carlton, St. Louis names new pastry chef
{Pasty chef Brielle Fratellone and “Lucy,” her life-size pastry wedding dress} It’s a sweet homecoming for Brielle Fratellone, new pastry chef at The Ritz-Carlton, St. Louis. The hotel recently announced that Fratellone joined executive chef Melissa Lee in August, replacing chef Nathaniel Reid who worked in the hotel’s pastry program since April 2013. Originally…
Wheatless Wednesdays: Pumpkin Amaranth Porridge
Naturally gluten-free amaranth is more nutritional that its gluten-containing counterparts like wheat, barley and rye, though technically it’s not a grain at all. Like quinoa, millet, teff and buckwheat, amaranth is actually a pseudo-cereal – a seed. Amaranth is easily digested, even more so when soaked several hours to breakdown inherent substances found in…
The Scoop: The Civil Life Brewing Co. takes gold at Great American Beer Festival
{From left, Civil Life brewers Brandon Stern and Dylan Mosley accept the gold award for their Rye Pale Ale at the Great American Beer Festival.} The Civil Life Brewing Co. is raising a pint or two in celebration following its victory last Saturday, Oct. 4, at the Great American Beer Festival in Denver. Brewers…
What I do: John Rempe of Luxco
At local spirits producer Luxco, someone has to formulate the flavors for Pearl vodka and the other 100-plus alcoholic beverages in its portfolio. For the last 16 years, concocting flavors has been the job of John Rempe, Luxco’s director of corporate research and development, otherwise known as “the mad scientist.” How popular is flavored alcohol?Ten…
Meatless Monday: Vegetarian Beef Stew
Stew means different things to different people. The one I grew up on was a simple yet tasty combination of onion, carrot, potatoes and beef. My husband, however, says it isn’t beef stew without tomatoes and corn added into the mix. Others declare celery a must; still others swear off the carrots altogether. All…
Extra Sauce: Rex Hale’s Yellow Curry Paste and Roti
Local chefs showed us how to add extra crunch to our favorite dishes this month with crispy grains like quinoa, amaranth, kamut and more. The Restaurant at The Cheshire’s chef Rex Hale shared his recipe for Squash Curry with Crispy Quinoa in print, and if you really want to go the extra mile, try…
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…
The Scoop: Seoul Taco and Strange Donuts to open shop together in downtown Columbia
{From left, co-owner Corey Smale, chef Mary Boehne, co-owner Jason Bockman} Strange Donuts and Seoul Taco are expanding into Mizzou territory. The owners of both businesses are finalizing negotiations to rent the former Panera Bread space at 102 S. Ninth St., in downtown Columbia. Each restaurant will operate its own kitchen and counter, but will…
By the Book: Gunnar Karl Gíslason’s Beer Mustard
It’s too bad Iceland is so far away from St. Louis. Not for easy access to the northern lights, geysers or glaciers (though they are on my bucket list), but rather, to visit Dill, the restaurant in Reykjavík run by Gunnar Gíslason, Iceland’s most celebrated contemporary chef. Reading Gíslason’s new cookbook, North: The New…
The Scoop: David Choi to move Seoul Taco, open new Korean barbecue restaurant, Seoul Q
{Seoul Taco owner David Choi} Seoul Taco’s brick-and-mortar is moving around the corner to a larger space in the Delmar Loop, and owner David Choi is adding a second concept to the new space – a cook-at-the-table Korean barbecue and hotpot restaurant, Seoul Q. Both restaurants will open at 6665 Delmar Blvd., former home…
The Scoop: Winslow’s Home hires Stein, expands bakery menu
It’s been a year of expansion at Winslow’s Home. In February, Lisa Fernandez-Cruz came on board to create and oversee the baking program as executive pastry chef. Now Winslow’s is adding to its bakery staff again, this time by snagging Joe Stein, former kitchen manager of Local Harvest Cafe. “He has a natural knack for bread,”…
Drink This Weekend Edition: Co-pilot
Sitting next to him in a stool at Eclipse Restaurant’s bar, it wasn’t hard to get bar manager Seth Wahlman to chat about drink-making, especially the delicate strokes involved in making seasonal cocktails. For one thing, the ingredient list is constantly evolving: in vogue this fall are sage, rosemary, dark rum and anything that can be…
4 classic cocktail recipes revisited and revised
In the 19th and early 20th centuries, whether one sidled up to the bar in San Francisco, Chicago, New York or anywhere else in the U.S., the cocktail was king. Today, in our age of backward-glancing and Americana-mania, the latest cohort of St. Louis mixing whizzes has combed the bookshelves and brought us four classic…
Sneak Peek: Three Kings Public House in Des Peres
In March, The Scoop announced that Three Kings Public House, a gastro pub located at 6307 Delmar Blvd., in The Loop, would open a second location in Des Peres. After months renovating the former Mosaic space at 11925 Manchester Road, pub owners Ryan Pinkston, Derek Deavers and Derek Flieg are ready to open doors. Regulars…
Sneak Peek: Rooster on South Grand
Nearly a year ago, restaurateur Dave Bailey announced his plans to open a second location for his breakfast, lunch and brunch cafe, Rooster, at 3150 S. Grand Blvd., in South City. After an extensive rehab to the former Hamiltonian Bank & Trust building, the historic, glass box-style building is now ready for diners. At its…
Owensville Getaway: The bucket list you never knew you had
If you need to unplug yourself, breathe fresh air and gaze at stars with a view unimpeded by tall buildings and city lights, consider booking a room at Martha & Tom’s Farmin Owensville. It’s closer to home and a lot cheaper than a yoga retreat in Fiji. But that’s not why you go. You go…
The Scoop: Niche Food Group taps Chicago sommelier Aaron Sherman to head its beverage programs
Gerard Craft, owner of Niche Food Group and five-time James Beard award nominee, has enlisted new talent to direct the bar and wine programs at his four St. Louis restaurants. The Niche Food Group announced that Chicago sommelier Aaron Sherman has joined its team as beverage director for Niche, Taste by Niche, Pastaria and…
Grains that pop
Once upon a time, there were many kinds of grains from faraway lands, with different names and sizes and shapes and flavors. One by one they all disappeared, and the people of the land ate mostly rice and pasta. But now, my dears, the fairy tale is renewed: You can’t wander down the aisles of…
17 St. Louis pumpkin beers
It’s the season for bonfires, cable-knit sweaters and the fruits of the harvest. And if you like your pumpkin in liquid form, you’re in luck. What was once an autumn curiosity has exploded around town – which means you get your pick of the pumpkin patch. All beers available on draft at brewery unless indicated…
How to make an Angostura Collins
Angostura aromatic bitters were created in 1824 for medicinal use, but a dash here or there has since flavored many a cocktail. Angostura is a must in a Manhattan, but have you tried it in a Tom Collins or a daiquiri? You can even use Angostura bitters as the base spirit rather than as an…
Crispy Brown Rice
6 to 8 servings
Boundary’s Squash Curry with Crispy Quinoa
4 to 6 servings
Vegan potpie
4 servings
Pumpkin Spice Sandwich Cookies
15 servings
Pumpkin Pie Filling
2 9-inch pans
Pumpkin Pie Taffy
50 servings
Extra Sauce: Sauce Pumpkin Beer Hunt Instagram Contest
It’s the season for bonfires, cable-knit sweaters and for die-hard devotees, that greatest of St. Louis beer traditions: pumpkin beer. With more than 15 area brews to choose from, you’ve got your pick of the pumpkin patch. Prove your love for pumpkin beer this month during our Sauce Pumpkin Beer Hunt Instagram Contest. Here’s…
The Scoop: Breakfast is focus at soon-to-open Cabana on The Loop
{From left, Cabana in The Loop owners Latoshia “Hope” Morrow, Wendell Bryant and head chef and general manager Nicole Griffin} Cabana on The Loop is about to unlock doors as soon as this Saturday, Oct. 4, at 6100 Delmar Blvd., in The Loop. Situated at the corner of Rosedale Avenue in the space most…
Review: Southtown Pub in South City
Smoke is the secret ingredient at Southtown Pub. Except it’s not really a secret at all. Stepping inside, the pungent wood fire smell from a smoker out back is about as subtle as a freight train. It clings to your clothes and hair like campfire cologne. And it’s magnificent. Hidden in plain sight on an…
Grains that Pop: Chefs add crunch to our favorite dishes
Once upon a time, there were many kinds of grains from faraway lands, with different names and sizes and shapes and flavors. One by one they all disappeared, and the people of the land ate mostly rice and pasta. But now, my dears, the fairy tale is renewed: You can’t wander down the aisles of…
First Look: BaiKu Sushi Lounge in Midtown
In July, The Scoop broke the news that Café Pintxos at Hotel Ignacio in Midtown was being reconcepted as BaiKu Sushi Lounge. Under the direction of Brad Beracha, owner of now defunct sushi restaurant Miso on Meramec and Araka, BaiKu has come to life. The restaurant is now open for dinner and will offer lunch…
Vegan potpie
My friend Lesley enjoys healthful eating and doesn’t chase her lentil salads with a pound of Toblerone, unlike a certain vegetarian food writer I know. Recently, Lesley gave me a recipe that called for vegan phyllo dough. I love traditional phyllo dough because it’s rich and buttery, which is how zero people have ever described…
Review: The Salted Pig
Editor’s Note: The Salted Pig has closed. Did someone say there wasn’t enough barbecue in St. Louis? Must’ve been a Texan, because nowadays we are inundated with ‘cue, from old neighborhood joints with their battered exteriors to new restaurants sporting gleaming stainless-steel smoker ovens the size of pickups. Need proof that barbecue has nearly reached…
Eat This: The Almond Bearclaw at Comet Coffee & Microbakery
It’s hard to beat a fresh pastry and hot coffee in the morning. For that, we go to Comet Coffee & Microbakery, where you’ll find us sipping on a cappuccino and tearing unabashedly into an Almond Bear Claw. Rich 83-percent Beurremont butter holds together layer upon layer of house-made croissant dough baked to a golden…
Review: Death in the Afternoon
Editor’s Note: Death in the Afternoon has closed. Death in the Afternoon’s name, which alludes to both a Hemingway title and a cocktail, is surely one of the oddest to be found in restaurant-dom. But this lunchtime paradise, which opened in June in a corner of downtown’s Citygarden, earns high marks for its elegant glass…
Vegetarian Beef Stew
4 servings
