How to make and lattice the perfect crust in 3 easy steps
Pie may be the Midwesterner’s comfort food, but that doesn’t mean everyone can pull off that coveted flaky crust. How does one avoid the dreaded crumble? A 2007 Cook’s Illustrated article popularized the use of vodka for a foolproof pie dough. In addition to alcohol, some pastry chefs have found other secret ingredients in their quest…
Jennifer Katzinger’s Apricot Cherry Crostata
1 13-inch crostata
Grilled Mango with Ice Cream
4 servings
Warren Brown’s Peach Pie
1 9-to 10- inch pie
Emily and Melissa Elsen’s Plumble Pie
4 4-inch or 2 6-inch bowls
Lime-in-the-Coconut Ice Cream
1 quart
Creamy Citrus Pie in a Pretzel Crust
1 9-inch pie
Allyson Kave’s S’more Pie
1 9-inch pie
Why we can’t stop sipping green Chartreuse
We’re quietly sipping green Chartreuse. We say “quietly” because this herbal liqueur is made by a silent order of Carthusian monks who’ve crafted it since 1737. Although many liqueurs originated in monasteries, Chartreuse is the only widely available liqueur still made by monks. The formula, which contains 130 different herbs, plants and botanicals, remains a…
This dry Sicilian white wine pairs perfectly with seafood
Tenuta delle Terre Nere Etna Bianco may well be the archetype for one of the more nebulous wine descriptors: minerality. This dry Sicilian white smells like the sea, and from the moment it hits your mouth to its impressively long finish, tastes like you’re licking a pebble plucked from the beach. A blend of five…
Review: Dogs ‘N Frys in Florissant
They do it their wayDogs ‘n Frys refuses to do anything by the book. Its all-beef dogs are boiled and then flash-fried to lock in flavor – which arguably diminished their “snap” upon biting into them, even if it improved the taste. The restaurant’s logo is branded onto the side of the bun as a…
Review: Three Flags Tavern in St. Louis
Editor’s Note: Three Flags Tavern has closed. There is no doubt that the humble hamburger has been fetishized lately, to the extent that we’ve almost grown inured to outstanding local variations (Veritas, Quincy Street Bistro, The Dam and The Tavern come to mind). Add Three Flags Tavern’s ground brisket burger to your must-eat list: a…
Review: 21st Street Brewers Bar in St. Louis
Lit candlewicks snap and flicker, throwing shapes of light on the jagged interior stone walls of 21st Street Brewer’s Bar, a below-ground beer-drinking oasis. An homage to local brewing, this overlooked hangout has emerged as one of downtown’s scrappiest contenders for the best place to enjoy a pint. Beneath Vin de Set and PW Pizza…
Winslow’s Home’s Peach and Berry Pie
Makes 1 9-inch pie
Pie Oh My!’s Struebarb Pie
1 10-inch pie
Simple Pecan Pie
1 9-inch pie
Whisk: A Sustainable Bakeshop’s Pear Cranberry Cardamom Pie
Makes 1 10-inch pie
Vegan Blueberry Ice Cream
1 quart
Cherry Stone Soup
6 servings
Peach Pit Tincture
8 ounces
Bourbon Peach Sorbet
1 quart
Mahlab Tart Cookies
20 cookies
Custard pie
1 9-inch pie
Drink This Weekend Edition: Jaffurs 2013 Viognier
The viognier grape can be quite troublesome. In fact, it was nearly extinct in 1965; only 8 to 30 acres were planted in the Rhone during that time. It has a notoriously low yield. It’s risky to plant at all; it’s more susceptible to powdery mildew than many other grape varietals. If harvested before…
Eat This: The Cheeseburger at Death in the Afternoon
Editor’s Note: Death in the Afternoon has closed. The CHEESEBURGER at DEATH IN THE AFTERNOON is our latest obsession. The craving begins with that diner-style patty – top-tier Rain Crow Ranch beef shaped into a slim round, griddled to a crisp char on the outside, yet still rosy and juicy inside with melted American cheese…
The Scoop: New ownership for Kopperman’s Deli
Kopperman’s Deli has changed hands. Brian Shearrer, co-owner of Hartford Coffee Company, confirmed that he and business partner Darin Jenkins purchased the popular Central West End delicatessen from previous owner Sanford Rich, effective July 29. “We were looking to expand … (and it) seemed like this might be a good fit,” said Shearrer. He added…
How to milk a coconut
Forget what you think you know about coconut water. What’s sold in plastic bottles at health food stores pales in comparison to the nutty, slightly sweet stuff that comes from a fresh coconut. Stop worrying. If my 76-year-old grandmother can crack open these tough-skinned spheres, so can you. Hold the coconut in your nondominant hand.…
St. Louis chefs take inspiration from Hawaii
Editor’s note: Barrister’s, Cucina Pazzo, and VB Chocolate Bar have closed. No U.S. state expresses its cultural mashup through food quite like Hawaii. Native Hawaiians, Chinese, Japanese, Portuguese, Puerto Ricans, Koreans, Filipinos, Samoans, Vietnamese and Thais have all played a role in Hawaii’s rich culinary history. Each ethnicity has its own hallmark ingredients, dishes and traditions. But…
Recipe: Vegan Ice Cream
Recently, after a particularly pizza-filled weekend, I woke up on a Monday to several friends gleefully announcing on Facebook the start of their cleanses. For those who don’t know they’re leading a filthy life, a cleanse is a short-term, strict diet that promises to rid the body of toxins. It sounds like a good idea…
Boozy slushes for lushes at St. Louis restaurants
Editor’s note: Gamlin Whiskey House and Cielo have closed. Close your eyes and recall the snow cones of your childhood. Now, wake up and add a big-kid ingredient: booze. The enticing combination of chipped ice, fruit syrups and liquor doesn’t have to be a summertime fantasy; boozy slushes are making waves behind the bar at…
The Scoop: Stephan Schubert wins ACF Pastry Chef of the Year
It’s a big week for River City Casino executive pastry chef Stephan Schubert, who was just named the National Winner in the American Culinary Federation’s 2014 Pastry Chef of the Year Award competition, standing out among over a dozen regional competitors and three other national finalists. Schubert, who oversees the bread and pastry program at…
Pappy’s Smokehouse by the numbers
Just what does it take to deliver the internationally acclaimed Memphis-style (with a St. Louis twist) ribs, pulled pork and brisket to the daily throngs at Pappy’s Smokehouse? Owner Mike Emerson lays it all out, by the numbers. 5 smokers: Walter, Big Ron and LeRoy, plus two new ones, Waino and Porkey LaFarge6 years since…
Make this: Piccione Pastry’s coconut cassata cake
Sauce reader Matthew Brown begged us to get the recipe for the decadent coconut cassata cake at Piccione Pastry. Brown described the bakery’s signature cake as “liquor-soaked.” Your buzz isn’t coming from booze, Mr. Brown, but rather the rich combination of coconut milk and heavy cream. Oh, and sugar. And eggs. And vanilla… COCONUT CASSATA CAKECourtesy…
Wheatless Wednesday: Raw Zucchini ‘Pad Thai’
Traditional pad Thai is one of Thailand’s national dishes and is also a mainstay in many countries outside Southeast Asia. This rice noodle dish commonly features eggs and tofu, sometimes meat, and a variety of saucy, often processed ingredients As I mentioned in my most recent post, the last two weeks have seen me…
The Scoop: Taste of St. Louis to bring in Food Network chefs
{From left, chefs Tyler Florence and Duff Goldman} Taste of St. Louis recently announced that Food Network chefs Tyler Florence of Food Court Wars and The Great Food Truck Race and Duff Goldman of Aces of Cakes fame, will make appearances at its 10th annual festival, as reported by Alive Magazine. Both chefs will participate…
The Scoop: Chris DiMercurio to helm Ben Poremba’s Old Standard
Ben Poremba’s hotly anticipated fried chicken spot now has a chef on the roster. Chris DiMercurio confirmed today via text message that he will be “running the kitchen” as chef at Poremba’s Old Standard, as first reported by St. Louis Magazine. DiMercurio, who has worked in the kitchens at Taste, Vino Nadoz, and most…
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 (Updated): Annie Gunn’s, Balaban’s, Truffles earn international recognition for wine lists
UPDATE: The Scoop has learned of another St. Louis restaurant that won top honors on the World’s Best Wine List. Truffles in Ladue earned three stars from The World of Fine Wine’s panel, putting its wine list alongside icons like Tom Colicchio’s Craft Restaurant and Thomas Keller’s Per Se and The French Laundry. Judges…
Meatless Monday: Smoked Portobello Sandwich at Sugarfire Smoke House
Frequenting a barbecue joint and attempting to eat meatless can seem like an exercise in futility. But if there’s ever a time to start murmuring your vegetarian hosannas, it’s while tucking in to the smoked portobello sandwich at Sugarfire Smoke House. The lone meatless entree on the menu, the sandwich at first feels a…
Uova In Purgatorio
4 servings
By the Book: Michelle Tam and Henry Fong’s Uova In Purgatorio
Nutritionally speaking, can the Paleo diet really save us from ourselves? You are invited to think so. I mean really invited – strongarmed even – by the vocal, rather overheated boosterism of those espousing the movement. Admittedly, the constant pro-Paleo rhetoric is getting a bit wearisome these days, despite the slick packaging and glib explanation…
The Scoop: Café Pintxos at Hotel Ignacio to become sushi lounge BaiKu
Japanese flavors are coming to Midtown. Sushi lounge BaiKu is slated to open in the former Café Pintxos space at Hotel Ignacio at 3407 Olive St., in early September. When Café Pintxos opened in 2011, it operated as a soup-salad-sandwich cafe by day and a Spanish tapas bar by night. Neither concept quite caught on,…
Drink This Weekend Edition: 5 can’t-miss events to kick off St. Louis Craft Beer Week
It’s the most wonderful time of the year for local craft beer aficionados. St. Louis Craft Beer Week kicks off this Saturday, July 26 and culminates Sunday, Aug. 23. The sixth annual event celebrates the thriving beer community in St. Louis, and dozens of local breweries, beer bars, restaurants, distributors and retail shops are in…
By Popular Demand: Chiva Cubana
A reader requested this dish so long ago, we no longer have the person’s name. Well, mystery reader, here is your long-awaited recipe for Cleveland-Heath’s Chiva Cubana – mouthwatering pulled goat meat and black beans, deftly spiked with garlic, ginger, jalapenos, mint and cilantro. Chiva Cubana Courtesy of Cleveland-Heath’s Ed Heath 4 servings 1¼…
Ed Heath: your Readers’ Choice Favorite Chef 2014
When you’re one of the area’s most popular chefs, everyone wants a word with you. We yanked Ed Heath out of the Cleveland-Heath kitchen for 1 minute to pepper him with questions about his pasture-to-plate restaurant in Edwardsville, then let him get back to making more slinger-like lomo saltado and Japanese pancakes. What dish on…
The Scoop: Local sushi star Naomi Hamamura joins the culinary team at United Provisions
With the opening of United Provisions just weeks away, there’s news that another talented face from the local culinary scene is joining the team at the highly anticipated international grocery store at 6241 Delmar Blvd., in University City. Naomi “Hama” Hamamura, previously executive chef at the Wasabi location downtown, has been hired as the chef…
Baked: Red Wine Chocolate Cake with Cherry-Lavender Compote
As regular Baked readers know, I recently espoused my love not only for a lovely cherry-lavender hand pie recipe, but also for the excess filling the recipe leaves behind. That sweet, floral substance inspired me to create a classy dessert for a dinner party. I opted for this sinfully dark, but not-too-rich chocolate cake.…
The Scoop: Tenacious Eats brick-and-mortar plans on hold
{A classic film screening from a recent Movies for Foodies event, hosted by Tenacious Eats at Meyer’s Grove} Fans of film-and-dining concept restaurant Tenacious Eats will have to hold on a little longer for its permanent home. Chef-owner Liz Schuster said she will no longer open her brick-and-mortar location at 4195 Hampton Ave., in…
The Scoop: Chef Chris Lee leaves Mad Tomato, opens Chef’s Table STL
Chef Chris Lee has parted ways with Mad Tomato chef-owner Vito Racanelli to launch a new venture called Chef’s Table STL, a prepared meal delivery service and catering company. Lee, who joined Racanelli at Mad Tomato just three months ago, decided to launch his own business after friends requested his help creating diet-specific meals,…
The Scoop: Local distiller Pinckney Bend wins big at international spirits competition
{Ralph Haynes, Pinckney Bend’s vice president of marketing} Area distillery Pinckney Bend continues to rack up accolades for its spirits. Today, July 23, the International Wine & Spirits Competition announced the results of its 2014 spirits competition held in London, and the New Haven-based distillery was awarded two medals. Pinckney Bend earned a silver medal…
Simple Baked Bay Scallops
4 servings
Just Five: Simple Baked Bay Scallops
My family loves to make fun of my nickname for scallops – the marshmallows of the sea. But that is exactly what they are: sweet, tender, delicious and a challenge to cook perfectly. Like a burnt marshmallow, a tough, overcooked scallop is a sad thing to eat. Most people are familiar with two types of…
Meatless Monday: Vegetarian Tuna Salad
Like so many culinary “aha” moments, the idea for the base of this recipe came to me during what I like to call a “college kitchen” day. I needed something for lunch but hadn’t gone grocery shopping in more than a week. My ingredient options were either in can form or sitting in the freezer…
Sidney Street Cafe, your Readers’ Choice Favorite Restaurant 2014
Kevin Nashan took over Sidney Street Cafe in 2003. Here, he reflects on the lessons he’s learned running the beloved Benton Park restaurant for the past decade. The greatest lesson Sidney Street Cafe has taught me? Listening – to my wife, my brother, back of the house, front of the house, customers. It helps you…
By the Book: John Currence’s Maryland-style crabcakes and green apple-celery salad
John Currence is a Mississippi culinary legend. A lifetime of food appreciation – first in New Orleans, then Europe, then back South – led him to open City Grocery, Snackbar, Big Bad Breakfast and Oxford Boure. He was named the James Beard Foundation’s Best Chef: South in 2009 and has received numerous accolades from…
Drink This Weekend Edition: Build-your-own mojito (a Boogaloo redux)
It’s mid-afternoon on a Friday, I’m sitting in one of the swings tethered around the bar at Boogaloo, and I’ve got major déjà vu. A sudden memory of a slim little title called Jungle Safari enters my head, one of those books in the Choose Your Own Adventure young adult series pioneered by Ed…
The Weekend Project: Vegetable Canning 101
For some, DIY canning is a lofty yet seldom achieved goal. They swear they’ll get around to it this year, but somehow those shiny new mason jars end up holding boozy lemonade long before they ever see canned tomatoes. But for Dan and I, canning has always been an annual event. I grew up…
Wheatless Wednesdays: Raw Sweet Potato Crackers with Garden Gazpacho
My body sometimes calls for a cleanse, a detox, anything to aid the digestive system and encourage me to eat more simply. Summer is the perfect time, when local, fresh vegetables, herbs and fruits are plentiful. I recently decided to eat only raw, plant-based dishes for two weeks. That means only fruits, veggies, nuts…
Budget Crunch: 9 delicious dishes and sweet deals to try right now
Welcome to Budget Crunch, wherein intrepid reporter Byron Kerman offers 9 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. The new Cookies and Cream Frozen Toddy at Crepes Etc. is a cold, blended coffee drink that starts…
The Scoop: Cunetto’s Corner Cucina joins Edwardsville’s great leap forward
Know where to track down Italian nachos? The correct, if somewhat unexpected, answer is Cunetto’s Corner Cucina in downtown Edwardsville, now undergoing a renaissance as new restaurants and watering holes emerge up and down Main Street and the surrounding blocks. There’s Cleveland-Heath, of course, whose meteoric rise to prominence in the area dining scene shows…
Broadway Oyster Bar, your Readers’ Choice Favorite Cajun/Creole
Meet some of the Broadway Oyster Bar staff: From left, Casey Donavan, Donna Hornachek, Josh Chartrand, Tory Johnson, Blair Govero, Mike Bridgeman, Brett Johnson, Bobby King, Kathryn Pilch, Jenny Hammond, Stefanie Ricci, Michelle Vessells, Brad Zipprich Why did readers vote Broadway Oyster Bar the Best Cajun/Creole restaurant in St. Louis for the 12th year running?…
The Scoop: Vincent Van Doughnut wins Cooking Channel’s “Donut Showdown”
{Vincent Van Doughnut co-owner Vincent Brian Marsden} Local doughnut truck Vincent Van Doughnut made a national splash last Friday, July 11, when owner Vincent Brian Marsden and pastry chef Jamie Hardesty took home first place and $10,000 on the season premiere of Cooking Channel’s “Donut Showdown.” Marsden said this victory places the mobile doughnut shop…
Meatless Monday: Seitan Gyro at Frida’s Deli
Since I went vegetarian seven years ago, I’ve been on the hunt for an authentic-tasting, satisfying meat-free gyro. I grew up eating my grandmother’s Greek food, but my picky childhood palate limited me to french fries, chicken fingers and pasta Alfredo. I only became adventurous enough to try a traditional gyro – sliced meat, tomatoes…
Our favorite dish from The Libertine, your Readers’ Choice Favorite New Restaurant of 2014
Editor’s note: The Libertine has closed. With each seasonal iteration of The Libertine’s trademark entree Three Little Birds, executive chef Josh Galliano and executive sous chef Josh Poletti exhibit the classic elegance of fowl, whimsically reinvented and roasted to perfection. Chicken, quail and Cornish hen are deboned, brined, stacked in layers and finally topped with…
Julie Mueller’s Peach and Kale Stem Smoothie
2 servings
Julie Mueller’s Blueberry Superfood Smoothie
2 servings
By the Book: Julie Mueller’s Blueberry Superfood Smoothie and Peach and Kale Stem Smoothie
I weigh the merits of single-subject cookbooks in the same way that I do single-purpose kitchen gadgets. Do I really need an avocado slicer or a garlic peeler when I can get the job done with a universal tool like a knife? So when a cookbook wholly devoted to kale comes along, I ask…
Drink This Weekend Edition: Jack Daniel’s Tennessee Rested Rye
I recently had the chance to talk – and taste – Tennessee whiskey with Chris Fletcher, the first assistant master distiller for Jack Daniel’s. Fletcher has his own family history with the storied No. 7 brand (his grandfather was Jack Daniel’s master distiller for more than 30 years), but he also shared the history…
The Scoop: Former Cleveland-Heath cook Jimmy Hippchen now executive chef at Ernesto’s Wine Bar
In 2013, Jimmy Hippchen left his job as the executive chef at The Crow’s Nest to take a position as a line cook at Cleveland-Heath. Now, this member of the Ones to Watch class of 2014 wears the top toque once more as executive chef at Ernesto’s Wine Bar in Benton Park. Hippchen, who…
Make this: Milagro Modern Mexican’s tres leches cake
The tres leches cake at Milagro Modern Mexican soaks up a sweet, thick cream mixture that’s so addictive, Sauce reader Susan Dayton had to have the recipe. What time is dessert, Ms. Dayton? TRES LECHES CAKECourtesy of Milagro Modern Mexican’s Jason Tilford1 8-INCH CAKE 3 cups cake flour2½ tsp. baking powder2 sticks (1 cup) butter1¾…
The Scoop: Kräftig and Morgan Street win big at U.S. Open Beer Championships
Cheers to William K Busch Brewing Co., and Morgan Street Brewery for their successes at the U.S. Open Beer Championship earlier this month in Atlanta. Busch’s Kräftig Lager Light won its third consecutive gold medal in the American light category, while its heartier sibling, Kräftig Lager, brought home the gold for American premium lager.…
5 ice cream sandwiches to cool down summer
On a hot summer afternoon, we yearn for the cold comfort of ice cream smashed between two crisp cookies. And while they’ll always be a place in our hearts for the classic vanilla and chocolate wafers, our palates have developed since those lazy summers spent at the local pool. Today, we’re reaching for ice cream…
Baked: Cherry Lavender Hand Pies
I used to dislike pie so much that when anyone offered me a slice, my reaction was a perfunctory “No, thanks.” However, this is increasingly difficult the more I play with fruit and dough. Case in point: When I saw fresh cherries at the supermarket, I knew exactly how I wanted to use them.…
Honey-Roasted Chickpeas
1 cup
The Scoop: Unkle Munkey’s arcade, restaurant and bar to open in Edwardsville
Get your quarters ready; Unkle Munkey’s Coin Club opens doors Saturday, July 12 at 1027 Century Drive in Edwardsville. Owner Ryan O’Day renovated the 3,200-square-foot space into a restaurant/bar/arcade just a few doors down from his other restaurant, Wang Gang, which serves Asian fusion cuisine. O’Day said he was inspired to open an arcade and…
Just Five: Honey-Roasted Chickpeas
Chickpeas, garbanzo beans, ceci, channa… Call them what you will, I must have two cans of these babies on hand at all times or I panic. Chickpeas are incredible versatile; rinse and throw them straight into salads, pastas and soups, or puree them with garlic, lemon, tahini and olive oil for hummus. Roasting turns…
The Scoop: Carondelet Diner reopens under new ownership
If you missed Carondelet Diner at 321 E. Davis St., before it closed in November 2013, you now have a second chance to try it out under new ownership. Sue Stewart, who co-owns the space with Tiffany Cotton, managed a KFC for 15 years and said she always wanted to open a diner where…
The Scoop: Plush ends table service to focus on snacks
{Chicken and waffles are still offered on Plush’s new, snack-focused menu.} If you’ve visited Plush since late June, you may have noticed changes to its dining options. The Midtown entertainment venue has called an end to table service and replaced its full menu with minimal snack offerings. “We are focusing on apps and small…
Meatless Monday: Summer Lasagna
Lasagna has something for everyone. Cheese. Starch. More cheese. But vegetarian lasagna? Well that’s usually just Mom’s recipe without the meat. Bo-ring. (Nothing against your mom. She’s lovely.) Since it’s too hot to turn on the oven and my farmers market produce overfloweth, it’s time to find a new twist on this old favorite. Ready…
How to make a mai tai like Trader Vic
A mai tai has somehow come to indicate a rum drink with loads of whatever juice is on hand. But being sticklers for classics, we always make this cocktail the way Victor “Trader Vic” Bergeron did when he created it in 1944 for two Tahitian friends. Upon tasting the drink, one of Vic’s pals exclaimed,…
6 new places to try this month
Jilly’s Ice Cream Bar: 8509 Delmar Blvd., University City, 314.993.5455, jillysicecreambar.com Located just steps from its sister establishment Jilly’s Cupcake Bar & Café, this chef-driven ice cream bar offers 19 ice cream flavors divided into classics, cupcake inspirations and monthly chef creations. Our pick is the Ka-Boomm (pictured), chock-full of brownie bits, Oreo chunks and…
Gabriele Bonci’s Uncle Pietro Uncle’s Pizza
3 to 4 servings
Gabriele Bonci’s Shrimp Cocktail Pizza
3 to 4 servings
By the Book: Gabriele Bonci’s Pizzas
I first learned of chef Gabriele Bonci on an episode of Travel Channel’s “The Layover,” when host Anthony Bourdain traveled to Rome and went to a tiny restaurant near Vatican City called Pizzarium. There were no seats, just a counter, and under a sheet of glass, Roman-style pizzas were on display. These long, thick…
Drink This Weekend Edition: Syrah and albariño from Bonny Doon
Bonny Doon’s Randall Grahm is a man of terroir. When he speaks about the land in central California where his grapes grow, it’s as if he’s possessed by it. There’s reverence and reserve in his voice. He chuckles when he recalls starting out in the early 1980s, naively thinking he would produce pinot noir…
The Scoop: Earthbound Brewing coming to Cherokee Street
Something unusual is fermenting at Earthbound Brewing. The three-person start-up is bringing its unorthodox approach to craft suds to a new space at 2710 Cherokee St. Earthbound’s brews emphasize unusual ingredients and recondite beer recipes with historical cachet. “We’re brewing strange wheat and hops that are classical to beer but which you may not see…
Wheatless Wednesday: Strawberry Brioche Loaf
Brioche has always seemed to be a rather highfalutin bread to me; spring strawberries, on the other hand, are a simple treat for the senses. I set out to combine the fancy French loaf and the unpretentious fruit into a snack that takes just minutes to whip up with minimal ingredients. This is a great…
The Scoop: Members-only pop-up Dinner Lab expands to St. Louis
New Orleans-based pop-up dinner organizer Dinner Lab has expanded its members-only dining concept to St. Louis. The company hosts meals prepared by aspiring chefs for a crowd of 80 to 100 adventurous eaters. “Dinner Lab is a platform for up-and-coming chefs to put forth a menu that they are really passionate about (and) that they…
What I Do: Qui Tran of Mai Lee
Qui Tran, 36, has become the face of cult favorite Mai Lee, but he’s quick to credit his mother, Lee Tran, with the restaurant’s success. “The restaurant wasn’t doing so well,” recalled Tran of Mai Lee’s early days as a Chinese restaurant. “So my mother said, ‘Let’s do Vietnamese food.’ She took the first step…
Make this: Guerrilla Street Food’s Flying Pig
Guerrilla Street Food excels at Filipino fusion, as Sauce reader Tamara Paget Walters knows well. Ms. Walters, not only did the food truck deliver its recipe for pulled pork that you requested, but also the directions for its Flying Pig – a plate of jasmine rice topped with the succulent pulled pork you crave and…
Make this: Annie Gunn’s meatloaf with mushroom sauce
Sauce reader Bob LaFoy hails Annie Gunn’s meatloaf, smothered in a mushroom sauce scented with red wine, as the best he’s ever had. We’re inclined to agree – so much so that we poked and prodded executive chef Lou Rook III for nine long months before he finally handed over the recipe. MEATLOAF WITH MUSHROOM…
Make this: Brasserie’s eggs en cocotte
Reader Sandy Zub put in a request for one of Brasserie’s classic brunch dishes, a luxurious blanket of warm, creamed spinach studded with bacon and a pillow of delicate, barely-set baked eggs. Yeah, those eggs en cocotte have given us reason to crawl out of bed on more than one occasion. Now we can enjoy…
Make this: Pint Size Bakery’s salted caramel croissants
Oh, the Saturday mornings we’ve driven to Pint Size Bakery on a quest for buttery, flaky croissants, only to find them sold out! When Sauce reader Lisa Walther asked us to nab this recipe, we were more than happy to oblige. Saturday is saved. Afraid of working with yeast doughs? Frozen, store-bought puff pastry makes…
Make this: Winslow’s Home’s buttermilk pancakes
We confess: This recipe was a Sauce staff request. Light and pillowy with crisp edges, these perfect pancakes will revolutionize your Sunday mornings. Or Tuesday nights. (Hey, go ahead. We don’t judge.) BUTTERMILK PANCAKES Courtesy of Winslow’s Home’s Wil Fernandez-Cruz4 SERVINGS 4 eggs4 cups buttermilk3 cups unbleached all-purpose flour2 Tbsp. sugar1 Tbsp. baking soda2 tsp. kosher…
Make this: watermelon agua fresca
Refreshing, vibrant and summery, watermelon agua fresca is a heat- and humidity-buster in a glass. To a blender, add: 3 cups cubed, seeded watermelon; half a peeled, chopped cucumber; 5 to 6 mint leaves; and ½ cup water. Blend until liquified. Strain through a fine-mesh sieve into a pitcher. Stir in 1 tablespoon lime juice…
Review: Bella Vino in St. Charles
On a calm Saturday night on Main Street in St. Charles, the clamor of the packed dining room at Bella Vino Wine Bar & Tapas hits newcomers with the force of an oncoming freight train. It’s immediately obvious that Bella Vino, which opened its doors on Black Friday last year, has done well since. The…
Review: Evangeline’s Bistro and Music House in St. Louis
The 7-month-old Evangeline’s Bistro and Music House – instantly likeable and New Orleans-inspired – sits on the northern fringe of the Central West End in the same handsome building where Pierce-Arrow automobiles were once displayed. With a loud bandstand at the front of the dining room, the atmosphere can be boisterous, even overwhelming. It can…
Review: Adam’s Smokehouse in St. Louis
Adam’s Smokehouse, which opened in Clifton Heights last fall, boasts an ownership and management team with intimate ties to both Pappy’s and Bogart’s smokehouses. One of its specialties is brisket, which just might bring you to your knees. The smoked salami alone is worth the pilgrimage. Other cuts, however, aren’t worship-worthy just yet. Meat me…
Canned Tomatoes
4 quarts
Piccione Pastry’s Coconut Cassata Cake
12 servings
Guerrilla Street Food’s Flying Pig
6 servings
Watermelon Agua Fresca
1 pitcher
Milagro Modern Mexican’s Tres Leches Cake
1 8-inch cake
Annie Gunn’s Meatloaf with Mushroom Sauce
8 servings
Brasserie’s Eggs En Cocotte
8 servings
His Vegetarian Reuben
2 servings
Winslow’s Home’s Buttermilk Pancakes
4 servings
Planter’s House’s Trader Vic’s Mai Tai
1 serving
Her Vegetarian Reuben
2 servings
Saucy Soirée 2014: The tweets, posts and Instagrams from the #STL foodie event of the year
Sauce’s annual Saucy Soirée went down Sunday, June 29, and can we just say: St. Louis, you sure know how to party. More than 1,000 of you turned out to the newly renovated Union Station to taste who you voted your favorites in our annual Readers’ Choice poll (on stands now). Here’s what went down:…
Eat This: The Braised Beef Bruschetta at Scape American Bistro
Editor’s note: Scape American Bistro has closed. The Braised Beef Bruschetta at Scape American Bistro might not cross your mind as an appetizer in July, but trust us when we say it’s a midsummer night’s dream, especially when enjoyed alfresco at the Backbar at Scape. Moist, tender braised beef is piled atop stout cuts of sourdough…
His & hers vegetarian Reuben sandwiches
As anyone who has ever ordered a ham-and-cheese-no-ham sandwich knows, a vegetarian diet is defined by what we’re not eating. No meat, no fish. For some, it also means no dairy or eggs – there’s a whole spectrum of no-nos. Which, ironically, leads to a fondness for the seemingly inedible, like nondairy chocolate. And quinoa.…
5 craft beer & barbecue pairings
Barbecue season is in full swing, and while grilled meats are fine on their own, if you want to stay true to ‘cue culture, ice-cold beer must be part of the ritual. But which brew to choose? Every protein has a distinct flavor profile, which means that not every meat is best paired with the…
