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 Korean to Thai to Mexican,” Brazell said.
At Athlete Eats, Brazell created clean, low-carb, high-energy foods as the restaurant’s executive chef. Before that he cooked at Entre, Monarch and Niche and worked as a personal chef to professional athletes like Sam Bradford.
Brazell also plans to consult for area restaurants, beginning with a new menu at The Corner Cup in Dogtown that focuses on specific dietary needs and lifestyles. The rotating menu has lots of vegan, vegetarian and paleo choices using only locally sourced meats. Diners can also build their own burritos, omelets and breakfast sandwiches.
“We have a really great group of regulars now, and we’re interested in driving people here from all over St. Louis who are interested in quality and locally sourced food,” said Joe Buechler, general manager at The Corner Cup.
New menu highlights include apple-cinnamon French toast topped with caramelized apples and candied walnuts and drizzled with a coconut milk-horchata glaze, paleo pumpkin pancakes topped with toasted cashews and a coconut maple glaze, and a breakfast meatloaf made from grass-fed beef and topped with an egg from Cock and Bull Farms.
The Corner Cup chef Sean Gibson phased in the new menu two weeks ago, served 7 a.m. to noon Thursday through Monday. One staple that won’t change is Buechler’s house-made granola bars, packed with nuts, dried fruit, peanut butter, honey, toasted oats and a vegan protein. The Corner Cup has also added catering, delivering “meetings to go,” with coffee and pastries, and Buechler said he will soon add hot onsite breakfasts as well.
-photo by Greg Rannells
This article appears in October 2014.