The Scoop: Pastry chef Stephan Schubert wins international competition
The pressure to perform on an international stage is intense. Despite a series of travel challenges, River City’s executive pastry chef, Stephan Schubert won the America’s Division of the American Culinary Federation’s Global Chef Challenge. After being awarded ACF’s Pastry Chef of the Year last year, Schubert competed in the regional competition in Quito,…
The Scoop: Gourmet sausage food truck to hit the streets
St. Louis is a beer town, and in November, Frankly Sausages, a gourmet sausage truck, will hit the town offering a classic food pairing with the Lou’s favorite beverage. Cawthon will make all sausages served on the truck, as reported by St. Louis Magazine. After graduating from the Culinary Institute of America in New York,…
Budget Crunch: 10 delicious dishes and sweet deals to try right now
It’s time for Budget Crunch, wherein intrepid reporter Holly Fann offers 10 tips on delicious menu items and sweet deals happening now. Got $10 and some change? Grab a friend and sample, split and stuff yourselves with these steals. 1. The first Bionic Apples of the season have been dipped, rolled and wrapped up…
By the Book: “The Violet Bakery Cookbook” by Claire Ptak
Before learning who the author Claire Ptak was, or noticing that the forward was written by the famous Alice Waters, I chose The Violet Bakery Cookbook because it is beautiful. Its bright, colorful photos of the entire baking process – from piles of fresh fruit to crumb-ridden, half-cleared tables – made me want to…
The Scoop: California Do-Nut sees second life on South Jefferson
Long-shuttered California Do-Nut Co. at 2924 South Jefferson Ave., will re-open under the same name in January 2016 with first-time restaurant owner Felinna Love manning the fryer. Working with city officials, a business coach and with the support of family and friends, Love acquired the storefront and has been testing recipes at markets around the…
The Scoop: STL BLT truck to roll in December
Winter may be coming, but that won’t stop die-hard food truck fans. If house-made sausages aren’t your thing, check out STL BLT, which aims to fire up the griddle Dec. 1, as reported by the St. Louis Post-Dispatch. The truck will offer the variations on the classic bacon, lettuce and tomato sandwich, from traditional…
The Scoop: Brickyard Tavern opens in former Absoluti Goosed space
Two weeks after the curtain fell on Absolutli Goosed, it rose again on Brickyard Tavern. Co-owners Robin Schubert, Staci Stift and Joe Thele opened the neighborhood bar and restaurant at 3196 S. Grand Blvd., on Oct. 18; a grand opening is scheduled for Nov. 6. “We contemplated this for a while,” Schubert said. “Absolutli…
The Scoop: Black Bear Bakery to suspend storefront operations
Cherokee Street staple Black Bear Bakery announced yesterday, Oct. 27, that it will suspend its storefront operation, effective Nov. 1. The cooperative bakery has leased its current space at 2639 Cherokee Street for about 10 years. Loaf lovers need not fret; the bakery will continue production in a kitchen incubator space in the same neighborhood until…
The Scoop: MOD Pizza to enter St. Louis pizza scene
Expanding like pizza dough, Seattle-based pizza company MOD Pizza plans to open a total of five store in the St. Louis area next year. Ellisville, Kirkwood, St. Charles, Wentzville and Cottleville residents will all have a new place to get their pizza fix when the fast-casual DIY pizza concept opens in 2016. Founded…
Just Five: Roasted Carrot Ginger Soup
This simple vegetarian recipe is a great dish to serve before sending your goblins out to trick-or-treat, but it’s also sophisticated enough to serve as a starter for a grown-up Halloween party. Roasting the carrots brings out their natural sugars, the ginger adds just a hint of sweet pepperiness, and the coconut milk adds…
Make This: Tropical Pancakes
Put down that breakfast bar. This tropical, gluten-free spin on the banana-based pancake fad proves there’s always time for a homemade, healthy morning nosh. In a medium-sized bowl, whisk 1 egg and 1 ripe banana until combined. Stir in 1 tablespoon shredded unsweetened coconut, ½ teaspoon pure vanilla extract, a pinch of baking powder and…
Spring Internship Opportunity: Editorial Intern
Attention journalism, communications and English students: Sauce Magazine is seeking Editorial Interns for Spring 2016. We need students with a passion for the St. Louis food scene who want to translate that love to print and online media. As a Sauce editorial intern, you will: -Assist Sauce editorial team with the production of the monthly…
Meatless Monday: Roasted Brussels Sprouts and Grapes
Save the candy for the trick-or-treaters and roast up a dish that’s healthier (and tastier) than that snack-sized candy bar you’ve been eyeing. Flavor-packed Brussels sprouts are tossed with plump red grapes and olive oil , then popped in the oven. Once those cute little veggies are tender and the grapes have burst, a…
By the Book: ‘Sarabeth’s Good Morning Cookbook’ by Sarabeth Levine
Welcome to the new By the Book, where the Sauce editors choose a monthly theme and pit cookbooks in a head-to-head battle to see who comes out on top. And the winner? We hand the champion over to you in a By the Book Facebook giveaway. This month, we’re tackling all things sweet. Last week,…
Drink This Weekend Edition: 3 brews to find at STLBG’s Halloween Party
When the air turns crisp, October in St. Louis parallels the seasonal change in the beer world, enticing us to switch to spiced beers, malty-yet-clean German lagers and ripe hops fresh from harvest. The St. Louis Brewers Guild is celebrating festive fall beers tomorrow, Oct. 24, at its Halloween Party from 1 to 5…
The Scoop: Fort Taco to open three more locations
Fort Taco is set to open three additional locations: one in the Chesterfield Mall food court by Nov. 23, another at 8471 N. Lindbergh Blvd., in Florissant by the end of the year, and another yet-to-be-determined location in St. Charles in December. Co-owner Elizabeth Sedlock said multiple locations have been a part of the Fort…
Baked: Thai Coconut Muffins
My Thai coconut macarons are popular among my friends and family, so I wondered if the flavors would translate to muffins. These turned out moist with a hint of Thai tea and a creamy coconut flavor, and their crunchy crumb topping added texture. They do take a little more work than typical muffins, but…
The Scoop: Sauce founder, publisher honored at national industry event
Three cheers for Sauce founder and publisher Allyson Mace, who was honored last night, Oct. 19, as an Up-and-Coming Trailblazer at the 2015 FOLIO awards. Mace accepted her award at the FOLIO: 100 networking reception along with 99 other honorees in New York City. “It’s truly an honor to receive this award, especially in…
The Scoop: Sugarfire Smoke House to open Washington, Missouri location on Wednesday
{Sugarfire’s Big Muddy Sandwich} There’s no satiating Missouri’s appetite for barbecue; residents of Washington, Missouri will soon have another in-town option. Perched along the Missouri River, the newest Sugarfire Smoke House franchise will open this Wednesday, Oct. 21 at 512 W. Front St. The latest franchise is owned by husband-and-wife team Craig and Stacey Mueller,…
The Scoop: Farmtruk food truck to hit the streets this fall
Former Annie Gunn’s sous chef Samantha Mitchell is striking out on her own with a new mobile eatery, Farmtruk, as reported by Feast. She hopes to roll out in November but “definitely by the end of the year.” Mitchell, a 13-year kitchen veteran, declined to classify her food as farm-to-table or regional cuisine, saying she…
Eat This: Shrimp Scampi at Peppe’s Apt. 2
When you taste the Shrimp Scampi at Peppe’s Apt. 2, you’ll remember why this dish is an Italian-American treasure. Fresh shrimp are coated in truffled breadcrumbs then seared on a hot grill and dressed with a garlic-lemon butter sauce. Swap the default sides for an order of spaghetti tossed with even more butter,…
Chef Michael Gallina to open series of pop-ups, new restaurant in native STL
After 12 years away from his native St. Louis, Michael Gallina, chef de cuisine at Dan Barber’s famed Blue Hill at Stone Barns, and his wife Tara Gallina, plan to return to the Lou in November, as reported by the St. Louis Post-Dispatch. Before diving headlong into a brick-and-mortar venture, the Gallinas plan to spend…
By the Book: ‘Chocolate Chip Sweets’ by Tracey Zabar
Welcome to the new By the Book, where the Sauce editors choose a monthly theme and pit cookbooks in a head-to-head battle to see who comes out on top. And the winner? We hand the champion over to you in a By the Book Facebook giveaway. This month, we’re tackling all things sweet. Last week, we baked…
Drink This Weekend Edition: Milk Stout Brings All the Boys to the Yard No. 2 at The Fortune Teller Bar
Signs summer is officially over: The flip-flops are in the closet, and 4 Hands Chocolate Milk Stout is on the shelves. The Fortune Teller Bar bar manager Kristin Denis is combining the seasonal brew, a new whiskey and Fernet in her autumnal cocktail, My Milk Stout Brings All the Boys to the Yard No. 2. This year’s version…
The Scoop: Dados Cafe to serve up authentic Greek fare in St. Louis Hills
St. Louis Hills residents will have a new place to grab a gyro when Dados Cafe opens in early November at 5425 Hampton Ave., as first reported by St. Louis Magazine. Owner Gus Botonis has spent years working in the restaurant industry as a server at The Chase Park Plaza and at a cafeteria…
The Scoop: Cafe Mochi owner to open new restaurant on South Grand
The ever growing and changing landscape of South Grand will include a new international fusion restaurant next spring as Cafe Mochi owner Victor Pham prepares to renovate a building at 3609 Juniata St. “It’s going to be a very inviting space,” said Pham, who owns the space. “It will be very modern and open.”…
Eat This: Shrimp Scampi at Peppe’s Apt. 2
When you taste the Shrimp Scampi at Peppe’s Apt. 2, you’ll remember why this dish is an Italian-American treasure. Fresh shrimp are coated in truffled breadcrumbs then seared on a hot grill and dressed with a garlic-lemon butter sauce. Swap the default sides with an order of spaghetti tossed with even more butter, garlic and…
Just Five: Marinated 7-Minute Eggs
Most chefs in this town love their jobs and are all too happy to share their ideas and recipes. Recently, I had a chance to chat with Lucky Buddha chef René Cruz after a weeknight dinner. I had just slurped up a bowl of Cruz’s ramen, adding a soy sauce-marinated egg that was so delicious, I…
The Scoop: The Civil Life purchases neighboring building
The Civil Life Brewing Co. announced today, Oct. 13, that owner Jake Hafner has purchased the vacant auto body shop next door and has grand plans – to tear it down After working with city officials and surrounding businesses, Hafner said he was able to acquire the building in anticipation of growth. The…
Meatless Monday: Fall Tacos
If you started snatching up butternut squash the moment they hit produce stands, this vegan taco recipe is for you. Golden cubed butternut squash and leafy kale are sauteed with garlic and chili powder, then tucked into corn tortillas and topped with toasted pumpkin seeds. Top with vegan cheese or go the extra mile and…
The Scoop: Louie’s Wine Dive to open location in Clayton
There’s a brand-new wine spot coming to Clayton. Louie’s Wine Dive will open in the old Tani Sushi Bistro location at 16 S. Bemiston Ave., as first reported by the St. Louis Business Journal. Owner Whitney VinZant said he’s looking at an early 2016 opening. The 90-seat restaurant will be the seventh Louie’s location nationwide,…
The Scoop: J. Buck’s and Joe Buck’s to close for good Oct. 30
As the post-season gets underway, a longtime Caridinals-themed eatery prepares to bid farewell. Owner Doug Albrecht has decided to shutter both J. Buck’s in Clayton and Joe Buck’s in downtown St. Louis at the end of October. Lunch and dinner will be served for the final time on Oct. 30. Citing increased operational costs, spokesperson Courtney…
By the Book: ‘Pastry’ by Nick Malgieri
Welcome to the new By the Book, where the Sauce editors choose a monthly theme and pit cookbooks in a head-to-head battle to see who comes out on top. And the winner? We hand the champion over to you in a By the Book Facebook giveaway. This month, we’re tackling all things sweet. First up: Pastry by…
The Scoop: Dooley’s Beef N Brew House to close Oct. 17
After a combined 44-year run, family-owned Dooley’s Beef N Brew House is closing its doors for good on Saturday, Oct. 17. The original location operated in downtown St. Louis for 40 years, and the restaurant’s current location in Grand Center has been open since 2011. Citing financial issues, co-owner Sean Dooley said he was grateful…
Tropical Pancakes
4 servings
Cauliflower Steak au Poivre
4 servings
Drink This Weekend Edition: 3 ciders for wine lovers
Ciders are a classic fall weather choice. They’re made from fruit that’s perfectly in season – pears and apples mostly – and are perfect to drink right now. While cider is typically the provenance of beer producers and drinkers, wine lovers will find unique, interesting flavors to tempt their palates. Here, three of my…
Vegan cauliflower “Steak” au Poivre
My friend (and former Sauce executive editor) Ligaya Figueras conquered her fear of cooking meat when she made the steak au poivre recipe in Dana Cowin’s Mastering My Mistakes in the Kitchen. Ligaya was so enthralled with the resulting pepper steak that she suggested I vegetize it, which is a bit like saying, “I love…
First Look: Edibles & Essentials at St. Louis Hills
Part cafe, part market, Edibles & Essentials opened its doors at 5815 Hampton Ave., this Monday, Oct. 5. Chef-owner Matt Borchardt said his aim is to create a comfortable atmosphere and support regional and national artisans. On the edible side, the menu offers six small plates of salad and meat options, as well as eight large…
The Scoop: Seoul Taco to open first Illinois location in Champaign
In three months, hungry Fighting Illini will have another way to get their Korean food fix. Owner David Choi announced that Seoul Taco will open its third brick-and-mortar location at 608 S. Sixth St., in Champaign, Illinois in January 2016. Building on the success of its University City and Columbia, Missouri locations, Choi said…
Baked: Tricolor Almond Cake
I recently tried one of Piccione Pastry’s tricolor cookies and fell in love. It’s a cake-like cookie made with almond paste, dyed three different colors, sandwiched with apricot or raspberry jam and coated in chocolate. I usually don’t like fruit and chocolate combinations, but this simply works. I wondered what it would be like…
First Look: Robata in Maplewood
Church’s Chicken flew the coop at 7260 Manchester Road in Maplewood, and Robata swooped in to take its spot. Thom and Emily Chantharasy, former owners of now-shuttered Sekisui on South Grand, opened their ramen, sushi and yakitori restaurant Monday, Sept. 28. The newly remodeled space features bar-height seating and dining tables to accommodate approximately 30…
What I Do: Julia Li of Lu Lu Fresh Express
Julia Li grew up in her family’s restaurants, watching them turn out authentic Chinese fare to hungry St. Louisans. But she didn’t jump into the family business right away. Instead, Li began her career in public relations, working for companies like Nickelodeon, Disney and Scratch Music Group. When she recently returned to Lu Lu Seafood…
Sneak Peek: Retreat Gastropub in the Central West End
Lace up your boots and hike over to Retreat Gastropub at 2 N. Sarah St., in the Central West End for elevated pub food in modern rustic terrain. As The Scoop reported in February, Travis Howard owns the urban gastropub getaway, which hosts its grand opening Friday, Oct. 9 at 5 p.m. The 2,000-square-foot…
Servers share their favorite St. Louis dishes
Ever wonder what servers order for themselves? Here’s the insider intel on what to eat at St. Louis restaurants right now. Brett Old Ale. Complex and slightly tart with flavors that balance between orchard and earth – at 9.5 percent alcohol content, it is a true example of what beer can be. – Rebecca Blevins, Scratch…
How to upgrade your leftovers
It was such a good idea the night before. We’d take you home, you’d stay over, tomorrow would be as wonderful as the day we met … Alas, french fries, you’ve fooled us again. While cold pizza will always have a place in our hearts, let’s be real: Some leftovers just suck. Opening a carryout…
Meatless Monday: Meatloaf
This stick-to-your-ribs Meatless Monday meal is the perfect kickoff to October. A full pound of baby portobello mushrooms are cooked down, then combined with cooked brown rice, oat bran and wheat germ. Add an umami punch with a combo of mustard, ketchup, Heinz 57 and vegetarian Worcestershire sauce, then hold it all together with eggs…
The Weekend Project: Bagels and Lox
It wasn’t until we moved to Houston, Texas that I had my first truly memorable bagel. The smell coming from inside New York Bagel & Coffee Shop enticed us before we opened the door. The long line moved at a rapid pace, so I never really had time to choose amid the dozens of flavors. Usually I…
This underrated merlot is a Cadillac of a wine
More than 10 years after the movie Sideways came out, merlot still doesn’t get much respect. But this under-appreciated wine can have cabernet-like weight, complexity, grip and moderate alcohol to pair with something rich. The impressive 2012 Frog’s Leap Rutherford Merlot is a Cadillac of a wine I had during a recent lunch with representatives…
By the Book: ‘Drinking with the Saints’ by Michael P. Foley
Welcome to the new By the Book, where the Sauce editors choose a monthly theme and pit cookbooks in a head-to-head battle to see who comes out on top. And the winner? We hand the champion over to you in a By the Book Facebook giveaway. In honor of our annual Guide to Drinking, we’re kicking the new…
Review: Tiny Bar
Late on a Friday night downtown, laughter pours out of Tiny Bar on Locust Street. Actually, it’s not that late, since the bitty new cocktail bar closes at 10 p.m. even on weekends. But a raucous happy-hour crowd carries on into evening, stiff cocktails and craft beers in hand, proving that bigger is not always…
Where to Explore Next: Karaoke bars
As a professional culinary evangelist, I shouldn’t reveal my karaoke habit to highbrow friends. But since I own a Bluetooth-enabled, two-microphone singing machine and featured karaoke at my wedding, there are some things I just can’t hide – or apparently don’t want to. Armed with liquid courage at a college dive bar, you may have…
Natural Wine: Less is more
Sharing a bottle of wine with a friend is always a treat. Perhaps you even move on to a second bottle – and the next day, you swear off wine for good, reaching for coffee and Advil. Many blame wine-induced headaches on allergic reaction to sulfites and other additives, usually inserted as preservative or antimicrobial…
Fall in love with this seasonal cocktail ingredient
Maple syrup is an overlooked cocktail secret. A worthy replacement for sugar or other sweeteners, it’s one of our favorite ingredients this time of year, instantly imparting an autumnal tone to any cocktail. Try it in an Old-Fashioned or experiment with the classic Maple Leaf: In a cocktail shaker, combine 2 ounces bourbon, ¾ ounce maple syrup and ¾…
3 porters to drink this fall
Porter is a well-known, versatile dark beer that recently has been overshadowed by IPAs and lighter-colored brews. Don’t give it the cold shoulder — this rich, complex style is great to sip on a back patio while enjoying the temperature dips of early fall. Porters come in all styles, from malty and mellow to aggressively robust,…
6 chicken soups to try this fall
Chicken soup may seem as American as Andy Warhol, but souls across the globe take solace in chicken soups that will never see the inside of a Campbell’s can. You may already love the warmly spiced mulgatawny at House of India in University City or the matzo ball soup worthy of bubbe at Protzel’s Deli…
Review: Southern in St. Louis
It’s 11:30 p.m. on a Saturday, and I’m craving hot chicken. I visited Southern – the new casual restaurant next to Pappy’s Smokehouse in Midtown – several times and fell for the addictive spicy-sweet deliciousness that defines hot chicken, but this night I have it bad. So bad that I consider, for a second, cooking…
Review: Pearl Cafe in Florissant
Turning out top Thai food with great specials, affordable drinks and lightning-fast service, Pearl Café shines bright among the businesses and storefronts along North Lindberg Boulevard. Warm WelcomeWalking into Pearl Café is akin to walking into your grandmother’s house – a warm greeting, great cooking smells and a sudden urge to eat everything in sight.…
Yesterday’s BLT Bread Pudding
4 servings
Lox
Makes 1 pound of lox
Marinated 7-Minute Eggs
1 serving
Bagels
12 servings
Leftover Sandwich French Toast
6 servings
leftover Breakfast Bird’s Nest
4 servings
French Fry Migas
4 servings
Roasted Carrot Ginger Soup
4 to 6 servings
French Fry Gnocchi with Gremolada
4 to 6 servings
Loaded Nacho Arepas
4 to 6 servings
Pancake Ice Cream
4 to 6 servings
Leftover Nacho Taquitos
3 servings
First Look: Union Loafers Cafe and Bread Bakery in Botanical Heights
After years of planning, renovating and baking, Ted Wilson and Sean Netzer quietly opened Union Loafers Cafe and Bread Bakery yesterday, Sept. 30, at 1629 Tower Grove Ave., in Botanical Heights. As The Scoop reported in June 2012 and July 2013, this highly anticipated bakery will turn out naturally leavened, hearth-baked breads. The small team at…
Eat This: Shrimp Scampi at Peppe’s Apt. 2
When you taste the SHRIMP SCAMPI at PEPPE’S APT. 2, you’ll remember why this dish is an Italian-American treasure. Fresh shrimp are coated in truffled breadcrumbs then seared on a hot grill and dressed with a garlic-lemon butter sauce. Swap the default sides for an order of spaghetti tossed with even more butter, garlic and…
Extra Sauce: Sauce Pumpkin Beer Hunt 2015
It’s back! ‘Tis the season for bonfires, cable-knit sweaters and for die-hard devotees, that greatest of St. Louis beer traditions: pumpkin beer. With more than 20 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.…
The “All for One and One for All” Bar
20 servings
