September 2011 FEAST Magazine
-
Upload
feast-magazine -
Category
Documents
-
view
232 -
download
9
description
Transcript of September 2011 FEAST Magazine
reinventing a classic
Trufflesseafood evangelist
eaT aT bob’sdestination lunchbox
kids’ cravings
Inspired Food Culture | Saint Louis feastSTL.com | SEPTEMBER 2011 | FREE
G I M M ES’MoRE
You’ll love the flavor and versatility of our whole roasted chicken. Enjoy it as an easy entrée or use in yourfavorite recipe that calls for cooked chicken. For the delicious dinner ideas shown above and more,
visit www.schnuckscooks.com or pick up recipe cards in our Deli Departmentthat feature whole roasted chicken as the main ingredient.
Enjoy it tonight!
©2011 Schnucks
ROASTED CHICKEN PASTA SALAD CHICKEN & BARLEY SOUP BUFFALO CHICKENMAC & CHEESE
2=@&$9< 6%#>!9?A%@$)& 0= :">% :='9(
3Inspired Food Culture SEPTEMBER 2011
The NFL season. It’s like Christmas for football fans. And tomake it evenmerrier,Charter is now offering NFL Network and NFL RedZone. Give yourself the giftthat keeps on hitting today.
©2011 Charter Communications. Offer good thru 10-31-11. Offer valid to qualified residential customers only who have no outstanding obligation to Charter. *Early termination fees apply; total package price Year 1 $99.97/mo and Year 2$119.97/mo; standard rates apply after 2 years. If customer terminates agreement early, a prorated early termination fee of up to $150 is due (except in MO and LA). MO andLA only: Fee of up to $150 applies if TV and/or Internet service isterminated early; If phone service is terminated, no early termination fee will apply; however, discounted rates will end and standard rateswill apply; for complete details, visit charter.com/PGpolicy. Installation, taxes, fees, and surcharges extra;equipment may be required and charges may apply. Programming lineup may vary. Charter HD receiver required for HD service; TV must be HD capable. Services are subject to all applicable service terms and conditions, which are subjectto change. Trademarks belong to their respective owners. Services not available in all areas. Other restrictionsmay apply. ©2011 NFL Enterprises LLC. NFL and the NFL Shield design are registered trademarks of the National Football League.
IT’S THE MOST WONDERFUL
TIME OF THE YEAR:
FOOTBALL SEASON.
Call 1-888-GET-CHARTER or visit charter.com/nfl.
Ask about getting NFL Networkand NFL RedZone!
CHARTER TV® in HD
*with 2-year agreement andqualifying bundle purchase.
$2999per mo forupto12mos*
feastSTL.com SEPTEMBER 20114
C,C($ Ñ�z���dc�e ³�ØÓ ²cØ Ôwb�dÓ ÑÌ *.$CC*.*Ø.&CØ&$&&
������e�z�c�w}fdwz�w}
¢?=`�
y`�k�_��
4>_�?e^_
}`` e_ ^_� C`���x
%e?�h�_@ {�?h@ }CC`e�_��@ z�@ek_ *_@?�``�?e^_
+/'$ÿ*, +%. ")#ÿ& -)' )$/' (( 0/!'&
Visit Two of Missouri’s PremierWineriesJust Minutes from St. Louis!
“Missouri’s Most ScenicWinery”Free Live Music Sunset Dinners
AwardWinningWines Gourmet Food
Featured on NBC’s Today Show!Wine&BeerGarden PicnicBasketsWelcomeAwardWinningWines Free Live Music
5601HighStreet Augusta,MOwww.augustawinery.com 636-228-4301
201MontelleDrive Augusta,MOwww.montelle.com 636-228-4464
314-731-22281-800-334-8903
• ILLINOIS BUYERS WE WILL PROCESS SALES TAX,TITLE AND LICENSE PLATES
AT THE BIG CORNER I-270 & N. LINDBERGH661 Dunn Rd.
www.bommarito.com
†All sale prices include $4,500 down cash or trade. Sale prices include all rebates and incentives, with approved credit. #Payments based on 39 month lease, 12000 miles per year, excludes taxestitle and license, $1999 down on Altima. Total cost of lease Altima $7,732. '98, '99, '00, '01, '02, '03, '04, '05, '06, '07, '08, '09, '10 C.Y.T.D. results for Missouri.
The NISSAN Store
Missouri’sNISSANDealer!1#
13 Consecutive Years††
BommaritoNISSAN
32MPGHWY LEASE FOR
PER MONTH
FFFFOOOOOOOORRRR
$147#
OR BUY FOR
Sale Price $17,477Cash or Trade -$4,500 $12,977†
2012 ALTIMA SEDAN
Convenient Saturday Service
SALES - SERVICE - PARTS - COLLISION REPAIR
feastSTL.com SEPTEMBER 20116
LADUE(($1 -6429,/ ;,4* . !#7&((7&$$55
CHESTERFIELD#7+#$ -6429,/ ;,4* . 1!1&"!$&$$55
· SLEEK, HIGH-TECH RENOVATION WITHTWO OUTDOOR PATIOS & 32 HDTVs
· OUT OF THE PARK BBQ & DELI SANDWICHES
· THE PERFECT POST-GAME & LATE NIGHTHANGOUT FOR YOU & YOUR FRIENDS
CENTRAL WEST END715# 34;264/* . !#7&(!"&1$7$
IN THE CENTRAL WEST END
WWW.L E S T ER SR E S TAURANT.COM
THREE-PEAT!LESTER’S SCORES
WITH A THIRD LOCATION
JOIN US FOR HAPPY HOUR
MON.-FRI. 3-6PM
like us on facebook
,)'/8/% :')9'30'; "0##
4324 Weber Rd., St. Louis, MO
314-631-2440www.kenricks.com
Joe the Butcher Says:Congress can't resolve the deficit but atKenrick's
Joe the Butcher's Specialty Pack2-8oz. Bacon Cheddar Burgers2-8oz. Jalapeno Cheddar Burgers2-8oz. Loaded Burgers1 pkg. Pork Sizzlers1 pkg. Chicken Sizzlers1 pkg. Ozark Grillers1 pkg. Steak and Potato Kabob1 pkg. Philly Cheese Roll Ups1 pkg. Chicken Cordon Bleu Balls
$60
SAVEMONEY, BUY IN BULK!
All orders are cut fresh then flash frozen to assure the best quality cuts.All bulk beef orders must be received 3 days in advance.
Economy Pack2 1/2 lb. Country Style Pork Rib
2 lbs. Pork Cutlets2 1/2 lb. Sirloin Pork Chops
2 lbs. Lean Ground Chuck2 lbs. Lean Beef Stew Meat
3 lbs. Boneless Chuck Roast1 lb. Sliced Country Slab Bacon
3 1/2 lb. Chicken Cut Up3 lbs. Select Arm Roast
3 lbs. Center Cut Pork Steaks1 lb. Pkg. Weiners
3 lb. Bone-In Chicken Breast
$90
We Can Help YouBalanceYour Budget
7Inspired Food Culture SEPTEMBER 2011
WWW.CHAUVINCOFFEE.COM • 314-772-0700
Hand Crafted CoffeesImporting Fine Coffees from 20 Countries
• QUALITY• EXPERIENCE• SERVICE
Full Service Coffeehouse & Restaurant SupplierFourth Generation Family Owned Coffee Roasters Since 1930
Box 1 • Grafton, IL 62037 • www.tarapoint.com • For Brochure or Reservations: (618) 786-3555 • Fax: (618) 786-3255
Tara Point is located just 12 National Scenic Byway miles upriver from Alton, atop a bluff overlooking the Mississippi River.Many say it’s the most beautiful view in the Midwest. All Inn & Cottage Suites have great river Views.
LANIER’S 2010AWARDWINNER FOR“BEST SUNSETVIEWIN ALL OF NORTH
AMERICA”
The Inn hastwo Riversiderooms plus theDelta Queen Suite.Suite includes SittingRoom&Whirlpool Bath.
Three Cottages have a total of eight suites,all have a den with fireplaces. Bedroomsall have king size beds &Whirlpool Baths.
T h e P r e m i e r G e t a w a y E x p e r i e n c e
&Tara Point CottagesTara Point Inn
B EC K YSCA R P E T. COM
Monday-Friday 9am-9pm • Saturday 9am-6pmSunday 11 am-5pm
AREA
RUGS CERAMICSANDLAMINATES
OAK &EXOTICHARDWOODS
LUXURIOUS
CARPETCarrying All Major Brands Including:Shaw • Mohawk • Beaulieu & moreIn-Stock & Special Order
Quick Step • TarkettMannington •American OleanDaltile • Marazzi
Tigerwood • Brazilian CherryHickory • Bamboo • Cork
Decorators,Contractors, Builders,Do-It-Yourselfers...ASK ABOUT OUR LOYALTY PROGRAM
BECAUSE NOBODY BEATS BECKY’S!
HUGE SELECTIONof Shapes and Sizes. In Stock ORCustomize the perfect rug for you
Come see how Becky’s gives youAffordable Elegance
WEST COUNTY14290 Manchester Road • 636-207-8800
SOUTH COUNTY10697 Baptist Church Road • 314-849-3366
ST.PETERS4525 Veterans Memorial Pkwy. • 636-477-8844
HAZELWOOD7301 N. Lindbergh Blvd. • 314-838-7100
COLLINSVILLE6401 Collinsville Road • 618-271-3340
FAIRVIEW HEIGHTS/O’FALLON1851 W.Highway 50 • 618-624-2004
Ask about Military &First Responders Discounts
FREEFINANCINGSee Store for Details
feastSTL.com SEPTEMBER 20118
���.�.RVR.CTY RIVERCITY.COM���.�.RV����.���.�����
These GREAT NO-FUSS PARTY RECIPESmake hostinga late-season outdoor gathering a breeze.
PHOTO
GRAPHYBYWESLEYLAW
DOCKSIDE dining 70
9Inspired Food Culture SEPTEMBER 2011
FROM THE STAFF
| 14 | FEASTSTL.COM
What’s online this month.
| 16 | FROM THE PUBLISHER
Easing into fall.
| 18 | FEAST FAVES
Our staff and contributorsshare inspired ideas fortasteful living in St. Louis.
COLUMNS
| 32 | MY STUFF
Go on a play date with Entre ownerand head chef John Perkins.
| 35 | GADGET A-GO-GO
We put five flexible boningknives to the test.
| 36 | ON THE SHELF
New and notable in beer,spirits and wine.
| 38 | MYSTERY SHOPPER
Buy it and try it: berberechos.
| 40 | TECH SCHOOL
Elevate an old school favorite andmake your own marshmallows.
| 42 | EASY EATS
You don’t have to wait for dessertwhen you serve pork tenderloin withchocolate, cherry and port pan sauce.
| 82 | PULL UP A CHAIR
Welcome fall to the table withthe Foley Barstool.
COVER PHOTOGRAPHY OF GOURMET S’MORES (PG 40)
BY Jennifer Silverberg
SEPTEMBER 2011
Inspired Food Culture | Saint Louis
CAN IT!
57
68
offth
eHO
OK
LUNCHOUTSIDE THE BOX
46
feastSTL.com SEPTEMBER 201110
�����LôB@ýDÕüý �ÒHýÓH�L@ýÕ 3üÓ@ôø 0, �����
���ò���ò����ÑÑÑòHý$üÏþüôL@JòJüþ
FLJHKüü"òJüþ¢Hý$üÏþüôL@JÕÑ@ÕÕHöòJüþ¢Hý$üÏþüôL@J IüÑýÕüÑý
�ü Küü" L *ö@ÒLÕH �ÒHýÕø ú!HLôH JüýÕLJÕ.LI@L LÕ ���ò���ò���� üö Ò@L HðþL@! LÕ
ýLI@LçþüôL@JöHôÕLÓöLýÕôòJüþ
,|Hö@ýD ÕBH Ó!Õ@þLÕH I@ý@ýDHÐúHö@HýJHÑ@ÕB üÓö IHI@JLÕ@üýÕü þüIHöý JÓ@ô@ýHø úöüFHôô@üýL!
ôHöÒ@JH k HýÕHöÕL@ýþHýÕò
½¿ÆÆ�?68X �?<8ú¨<V4[�s\6[Ù��ÂÄÆÅÃüüüÖS[]?S[]6SV@sV<[Ö]?A
�<[[ ®>>[8Vù[< ?< ¨[::[<8¬<V@Y 8XV: V@ 8? <[][V4[ s Z<[[s>>[8Vù[< ?< \[::[<8 üX[@ ú?6>6<]Xs:[ s@ [@8<�[Ö
�ZZ[< [û>V<[: ¨[][Ar[< ÄÆÙ ÅÓÆÆÖ �@[ ]?6>?@ >[< 8srS[Ù s@\ ]s@@?8 r[]?ArV@[\ üV8X ?8X[< ?ZZ[<:Ö
ª?A[ [@U?ú ?6< @[ü[:8A[@6 Z<?A 8X[ @[û8Y[@[<s8V?@ ?Z �8Ö �?6V:]X[Z:W �sT[ ú?6<<[:[<4s8V?@ 8?\sú rú]sSSV@Y ßáÞüÝÙÛüàÞßßÖ
��®��
'g^vby �^{ 4@bBgZS�<V@bg^�F< Vb�DDyD w\FM\\{ P^Bi@Dg�DBD�^{ ,F\wyDDg\^�bDf
rrrZru�Zt�t� � by}\by�}�{y`<�}\`pr�� '\@Bi M\FB< SF�� 'B� 7\@gD� 4/ u����
�T7U 7UY ;T9Y T@ T@7Y;Y97 ?W q;7T97T[ 9>Y[TqR ?[[q9T?@ [qSY9Ó [qSY 9[5R>7T@V T9 q3qR5qpRY q99Y7 W?; Y3Y;ù [qSY ZY[?;q7?;Ï �UT9 [Rq99ûTRR 7Yq[U 7UY W5@ZqAY@7qR9@Y[Y99q;ù 7? 95[[Y99W5RRù ZY9TV@Ó >Rq@ q@Z YúY[57Y TA>;Y99T3YRù q;7T97T[[qSY9Ï �UY 975ZY@7ûTRR Uq3Y 7UY ?>>?;75@T7ù 7?û?;SûT7U 9Y3Y;qR ZY[?;q7T@VAYZT5A9Ó W;?97T@V9 q@Z [qSY9 7? q[=5T;Y Yú>Y;TY@[Y @Y[Y99q;ù 7? >;?Z5[Y UT9?; UY; ?û@ ZY9TV@9Ï
�TV@ 5> W?; 7UY �5@ZqAY@7qR9 ?W ¦qSY �[5R>7T@V ¦Rq99�Y>7YApY; ¿¾7U R ½·ÌÌ>A
�7UY; ¦Rq99Y9·X �YqR7Uù ¦??ST@V Ñ �Y>7YApY; »7UX ¦U?[?Rq7Y ¦?@WY[7T?@q;ù ¨q9T[9 Ñ �Y>7YApY; ¿»7UX�YúT[q@ ¦5T9T@Y ¨q9T[9 Ñ �Y>7YApY; ¾»7U
�Ç'Í*'Í* gÀÇ y'Ã0),Í ÃË NËÀ
� Áw,0Ë#,£É ¡¢Á� ¡£È
�ÀÅÃËÏ fÇG'Í'Í* GÍ.�GÃ,Ç'Í* tˤ �¾G'#GE#,C
11Inspired Food Culture SEPTEMBER 2011
����� 0GùE>CðÑCò �øGD�Cð *CòCðô 0, �����
���î���î����ÍÍÍîCùþøÌúøðG<EîEøú
AGECFøøüîEøú�CùþøÌúøðG<EÑÍ<ÑÑCòîEøú�CùþøÌúøðG<E �DCðöCòCð
�ø Føøü G *ò<ÎGÑC �ÎCùÑô öûCGðC EøùÑGEÑ.GD<G GÑ ���î���î���� øò Î<G CìúG<û GÑ
ùGD<GãúøðG<EòCðÑGÏòGùÑðîEøú
6ú<ÑGÑ<øù ÑòÏûÌ<ð Ñ>C ÏûÑ<úGÑCEøúöû<úCùÑî
,*�.��00��
����
feastSTL.com SEPTEMBER 201112
LIVE THEATRE SO CLOSEYOU CAN FEEL IT
Loretto-Hilton Center • 130 Edgar Road • Webster Groves
Don’t Miss Out!Best Seats • Best Price • Best Benefits
Enjoy RED with a full series or create your ownpackage with any 3 or more of the following
Mainstage shows:
God of CarnageThe Adventures of Tom Sawyer
Sunday in the Park with GeorgeRace & The Comedy of Errors
THE REPERTORY THEATRE OF ST. LOUIS
2011-12 SeasonOn Sale!
Buy Now(314)968-4925www.repstl.org
Raw, Electrifying,All-Consuming
by John LoganDirected by Steven WoolfLive on The Rep’s Mainstage
SEPTEMBER 7 - OCTOBER 2
6-show packagesstart at just $84!
Available onthe App Store.
Volume 2 | Issue 9 | September 2011
Publisher and EditorCatherine Neville
Managing EditorBrandi Wills
Online EditorKristin Brashares
Art DirectorLisa Triefenbach
Vice President of AdvertisingDonna Bischoff
Copy EditorJill Pfeiffer
ProofreaderErin Callier
Contributing WritersNathaniel Bonner, Amy Burdge, Erin Callier, Russ Carr, Heidi Dean
Pat Eby, Chad Michael George, Erik Jacobs, Jennifer JohnsonAngela Ortmann, Matt Seiter, Matt Sorrell, Michael Sweeney
Cassandra Vires
Contributing PhotographersMichael Feher, Jonathan Gayman, Gregg Goldman, Wesley Law
Tuan Lee, Laura Ann Miller, Jennifer Silverberg, Corey Woodruff
Contact UsFeast Media, 900 N. Tucker Blvd., 4th Floor
St. Louis, MO 63101feastSTL.com
Advertising InquiriesSusan Eckert, 314.340.8587
Editorial [email protected]
DistributionTo distribute Feast Magazine at your place of business, please
contact Tom Livingston at [email protected].
Feast Magazine does not accept unsolicited manuscripts,photographs or artwork. Submissions will not be returned.
All contents are copyright © 2010-2011 by Feast Magazine™.All rights reserved.
Reproduction or use in whole or in part of the contents, withoutthe prior written permission of the publisher, is strictly prohibited.
Apublication of Suburban Journals of Greater St. Louis, LLCA Lee Enterprises Company
Magazine
13Inspired Food Culture SEPTEMBER 2011
feastSTL.com SEPTEMBER 201114
THE FEED > ONLINE EXCLUSIVES > THIS MONTH’S FEAST > WATCH & LISTEN > FEAST EVENTS > RECIPES > DIGITAL ARCHIVES
ONLINE CONTENT
STL.COM
Connect with us at facebook.com/feastSTL to stay on top ofhappenings at FEAST Central andconnect with fellow foodies.
Follow us at twitter.com/feastmagfor up-to-the-minute restaurantnews, special deals, FEAST eventsand more.
FoodspottingGet ideas on where
to dine out with FEAST’s monthlyFoodspotting Guide to InspiredEats at foodspotting.com/feastmagazine.
INTERACTwith FEAST
MASTER THE MALLOW: Step up a bonfirestaple with homemade marshmallows. TechSchool chef Cassandra Vires demos all theooey, gooey goodness in a how-to video.
STAY IN THE KNOW: Our weekly enewsletterkeeps you updated on the latest culinarytrends in St. Louis. Sign up today atfeastSTL.com so you don’t miss out!
V I D E O S
SLIDESHOWS
PODCASTS
GO BEHIND THE SCENES: Tour Truffles’ all-new dining area and hang out in the kitchen with executive chefJohn Griffiths as he introduces publisher Catherine Neville to the new menu items and demos his trout crudo.
PACK A PERFECT PICNIC: Get our weekly Dinner & A Show columnist’s shopping list of blanket-ready edibles fromStraub’s that will make your next outdoor outing (she suggests The Great Forest Park Balloon Race) seriously delicious.
PHOTOGRAPHY BY ©ISTOCKPHOTO.COM/KCLINE
15Inspired Food Culture SEPTEMBER 2011
p�ª�§ Å�« ¦�wª�}¦wª ©Å�ª, �Å«ª ©��� �¬�Å}¬§,R��« ©¦�ª« ¦� Å �ªÅ¢ ¸))J Ã�¦¬¤ �wª�* G�¦�zª �¦QQÅ�,�Å�«R¦¬§ª�, �Å�}Å Å�« R¦�¨�* �¦wª��ª �ª¢ª¬}¦��
�© ¬�Å©} êª�� Å�« ©¦�ª R¦�ª�*
Gift cards available
6TwU 4QwSx�7 u 5QUx�7
·¼¾ H�z}§ ��Ã�� F¦}Ū¦� }§ª IÅ�¤ Å} I¢z� ��ªª¤, r«RÅ�«�w¦¢¢ª
618-659-8561�ªª¢�¦QQÅ*¬��
St. Louis’HOMETOWN Vodka
COCONUTCARAMELBLUEBERRYORANGECUCUMBERCITRUSPLUMPOMEGRANATEORIGINAL
PLEASE ENJOY RESPONSIBLYwww.facebook.com/pearlvodka©2011 Pearl® Vodka, 40% Alc./Vol. (80 Proof). Flavored Vodkas 35% Alc./Vol. (70 Proof).
Owned and bottled by Pearl Spirits/Luxco, Inc., St. Louis, MO
Top three(3) finalist's recipes will be tasted and judged by a select panel.Winner receives $250 grand prize.
Attend theFinal Pearl RecipeSHOWDOWN &
TASTING:November 4th at
September Winner"Cucumber Cubano"
by Jessie Martinez of St. Louis, MO
2oz. Pearl Cucumber Vodka3 mint leaves1/2 limeSweet Prosecco
Muddle the lime and mint in a glass.Splash with Prosecco.Enjoy!
feastSTL.com SEPTEMBER 201116
Art of FoodSat., Sept. 1o, 6 to 10pm; Koken Art Factory
artoffoodstl.com
The area’s best chefs merge in one spot to celebrate local ingredients and benefit Slow Food St. Louis.
L’Ecole Academy Stir-Fry Class Thu., Sept. 15, 5:30pm to 9:30pm; L’Ecole Academy
$100, lecoleacademy.com or 314.587.2433
A wok isn’t just an oversized skillet. Learn how to use this versatile pan and create perfectly authentic stir-frys in your own kitchen.
Wine TastingThu., Sept. 15, 6 to 7pm; Balaban’s
Complimentary, [email protected]
Join columnist Angela Ortmann for a food-and-wine tasting at Balaban’s.
IRONkids Cooking CompetitionMon., Sept. 19, 5:30 to 9:30pm;
Third Degree Glass Factory
$100, discoveringoptions.org/Events.php
Five teams of kids, led by St. Louis’ finest chefs, square off in this event to benefit Discovering Options.
Green Homes & Great HealthSat., Sept. 24, 9am to 5pm; Missouri Botanical Garden
greenhomesstlouis.org
Discover the many ways that plants, air, water, soil and energy sustain our homes, our health and our Earth.
Schnucks Cooks Cooking ClassWed., Sept. 28, 6pm; Schnucks Cooks Cooking School
$40, schnuckscooks.com or 314.909.1704
Get hands-on at our monthly Schnucks class and make the pork with port featured on page 42.
Feast Book Club Meet-UpMon., Sept. 26, 6pm; Moulin Events
$40, brownpapertickets.com/event/194061
Be the first to get your hands on Stone Soup Cottage’s new cookbook, while you sample dishes from its pages and meet the authors, Carl and Nancy McConnell. Ticket price includes entry into the event, complimentary food and drinks and a copy of the book for signing.
Oceania Luxury Culinary CruiseMay 6 to 17, 2012, from $3,799 per person;
altairtravelinc.com
Join publisher Catherine Neville on a 10-day luxury cruise from Istanbul to Venice with ports of call ranging from Mykonos to Dubrovnik.
Cat’s PicksWednesdays, 8:35Am; The BIG 550 KTRS
Tune in as FEAST publisher Catherine Neville chats with host McGraw Milhaven and gives her weekly picks for the best places to eat and drink in the St. Louis area.
FROM THE PUBLISHER
feedback?
PH
OTO
GR
AP
Hy
By
Tu
an L
ee
PSfeaST eVeNTS
Summer is finally softening and it’s once again pleasant to be outdoors.
St. Louisans are famously enamored with al fresco dining and so this month we take you to Carlyle Lake for an easy late summer dinner party (p. 70). Wanderlust chef Erik Jacobs served up a menu that is low on stress and high on flavor to make entertaining dockside (or poolside or even on your patio) a breeze. After the shoot wrapped up, we set sail and toasted the day with craft beer and Torrentes.
Beer pairs beautifully with the light, bright dishes in this issue, so we reached out to Mike Sweeney to get his recommendations for canned craft brews (p. 68). This time of year we’re picnicking, camping, heading to festivals or enjoying a float trip and glass bottles usually aren’t welcome. Thankfully, great canned craft beer is becoming widely available and we’ve got a cooler full of recommendations that will satisfy.
Our September issue rounds out with a peek into Bob’s Seafood (p. 57) and inventive lunch ideas for the back-to-school set (p. 46). Homemade marshmallows (p. 40), pork with a chocolate-cherry-port sauce (p. 42), a taste of John Griffiths’ reinvented Truffles (p. 18) and a sip of California Viognier (p. 19) all make for a delicious way to bid summer farewell and beckon the harvest season that’s just around the corner.
Until next time,
Catherine Neville
17Inspired Food Culture SEPTEMBER 2011
so hard to choose
So many
choices
Sept
embe
r2-4 M IL:%?> C%<E@KL?%9%KL>? 1<>>L:*>!?>< />@<>C9%KL 8KN=!>2
M J7L?<>?: K* !K@C! CL? LC9%KLC! C<9%:9:
M ;?N%::%KL KL!0 #)DBB & A$ CL? 7L?>< 3/55
M H%6> G7:%@
M ,%L> -C:9%L( KL 3<%?C0 CL? .C97<?C0 56>L%L(
M />(%:9>< 9K 4%L #ABB 3/55 C<9
M 3<%?C0 & 'E"F .C97<?C0 ABE'F .7L?C0 AAE+
Clip this coupon for $1.00 off admission
444D(:!CCDK<(
L INDBERGH BLVD AND CLAYTON RD ! 314 .432 .0604 ! PLAZAFRONTENAC.COM
OPEN MONDAY – SATURDAY 10-7PM ! SUNDAY NOON-5PM
Gift cards available at our concierge and online.
| Saks Fifth Avenue
OMEGA | Tiffany & Co.
Brio Tuscan Grille | Bissinger’s
Cardwell’s at the Plaza | Canyon Cafe
Fleming’s Prime Steak House
The Zodiac Room at Neiman Marcus
Coming Soon BrickTop’s Restaurant and Saint Louis Bread Co.
ÇÂ-$ÇÁ-�Ç¿Á�*(Ã(+»-�Ç¿Á�¡-�Ç¡&-*�Ç¿Á�
ÖOþ�� ¡�#þ $ùR�| Ózþ| ¡ Öz�ÓÐ
u(ËËÐÆÍ( z(ËÉÐͦ uÆË-ÆÔ Ç {ÐÍ-ËÉ gHÍ%�H(#¦ wÆÒ1* ? fÆÒ/H¦ �*HÔÎH+Ò- �ÍÆÒ1*
F(©F¦ËÇÔÐ*(ËÉÐͦÄ1ÐÔ¤§£Ç¤¢§Ç¡¤§¤
(R#Mz(�� �ùz#zR� �Í �|�� ÙO�� $Où~|
feastSTL.com SEPTEMBER 201118
EXCLUSIVE VIDEO! Get in the kitchen with chef Griffiths and watch him prepare the troutcrudo pictured above. Scan the Microsoft Tag from your smart phone (get the free app at gettag.mobi), orwatch the video in the Watch & Listen section at feastSTL.com.
FEAST FAVES | where we’re dining
PH
OTO
GR
AP
Hy
by
Jen
nif
erSi
lver
berg
A ClAssiC, ReinventedThe changes at Truffles have been introducedgracefully, which is to say that it still feelslike the well-loved Truffles, just somehowbetter. More modern. More sophisticated.That refined sensibility also emanates fromexecutive chef John Griffiths’ kitchen, whichis turning out upscale Italian dishes thatsomehow remain rustic and approachable.Trout crudo is given nuance with pecans,steelhead caviar and herb blossoms. Manycontemporary restaurants encourage sharingamong diners and at Truffles, this trendappears in the form of centerpiece proteins:whole flounder, La bistecca Fiorentina (abeautiful, massive steak), a whole roastedchicken, and more. These shareable dishesare carved in the center of the dining roomat the new Chef’s Table, which brings someof the action normally relegated to thekitchen out where diners can enjoy the show.Served with sides like housemade pasta orblistered greens, sharing Griffiths’ seasonalItalian cuisine elevates “family style” toentirely new heights.
9202 Clayton Road, Laduetodayattruffles.com
Truffles
314.567.9100
LaDUE
19Inspired Food Culture SEPTEMBER 2011
,$ #5#$($O 7" M,7(M!3 3"6N %#M(N#M@'6&($,N3 ,$% "7)#N4(M#@
@ @ @ @ @ @ @ @ @
& #,N$ 4) (')
4 ($# O"#M
*# M7 4 (7)
,$7 (' ( P,7 ("$ @
@ @ @ @ @ @ @ @ @
6$(5#NM(73 '(7399-< %0KJ2F *HDK0C2F1<>;A8=:A;>;>
7"4$ B '"6$7N3=+; &2JG L &2IE0FI 5.KK2/0
9<9A=?8A9<:-
$)-).(/,%2!- .)+2"")!*)* ' ")#,%!&12,0+2"
`BÄÁÈ*B¢Å a,ÄË@(È £�BÏ Â �ÉÏ`ÁÍ*B¢Å a,ÄË@(È £»BÏ Â �ÉÏ www.shawartfair.org
presents
FEAST FAVES / seCret IngredIentFEAST FAVES | what we’re drInkIng
Open a bottle of Viognier from Santa Barbara, Calif., at your next dock party(see page 70 for a delicious dockside menu), and you’ll agree this varietal showstremendous versatility with seafood. Viognier’s journey, from a mere 24 acresin Northern Rhône, France, in 1968 to celebrity status in the 1990s, has yieldedthis variety an ideal home in Santa Barbara’s nearly perfect coastal climate ofcool nights and dry, sunny days. The intrigue is in Viognier’s marvelous, headyaromatics of apricot, passion fruit, lychee and orange blossom – capturedduring an ever-so-brief window whenthese grapes are perfectly ripe atharvest – that are emphasized byits luscious, full-bodied palate.
SantaBarBaraViognier
wRiTTeN By Jennifer Johnson
2009 JaffursViognierSantaBarbaraCounty, Calif.
A blend from two vineyard sites to balance aromaticsand acidity, Jaffurs Viognier effectively offers an exoticcore of papaya, kiwi and tangerine, with a ripe, juicy anddecadent mouth feel and a lingering finish of restrainedminerality. Pair with lobster risotto, fried soft-shell crabsandwiches, potato-encrusted halibut or grilled porkchops with peach chutney.
TheWine&CheesePlace, 7435ForsythBlvd., Clayton,wineandcheeseplace.com; $26.99
2010 MelVille Viognier,estateVerna’sSantaBarbaraCounty, Calif.
Melville’s painstaking handlingof Viognier grapes includes slowand cold fermentation and hasyielded true varietal expression,with aromas of mango, whitepeaches and just-slicedruby-red grapefruit with arich, mango-fleshy mouth feel.elegant, brisk finish with a flickof minerality and a pleasingwaft of petrol. Pair with frittomisto, smoked duck canapés,steamed mussels in white wineor fried chicken.
LocalHarvestGrocery,3108MorganFordRoad,TowerGroveSouth,localharvestgrocery.com; $26
ASt. Louis-basedwine and food enthusiast, Jennifer Johnson is a sommelier,wine educator, journalist and hospitality andmarketing consultant who loves tocelebrate life, family, food andwine
feastSTL.com SEPTEMBER 201120
FEAST FAVES | where we’re dining
PH
OTO
GR
AP
Hy
by
Gre
ggG
oldm
an
SYRIAN DELIGHTS
Ranoush
314.726.6874The LoopKirKwood
Longtime Loop favorite Ranoush recently opened anew location in downtown Kirkwood, bringing theirsuperlative Syrian cuisine to another strip of belovedneighborhood restaurants. Light dishes burst withMediterranean flavors of spices, herbs and citrus,while heartier fare offers generous portions of juicy,grilled meats. Share the mezza for two – a selectionof small plates – in the colorful and aromatic diningroom, or skip the formalities and dig right into thechicken shawarma, a warm pita overflowing withgrilled chicken and onions, served with a thickand potent garlic sauce. beef kafta features ballsof seasoned ground beef that are skewered andgrilled, and the baked aubergines (eggplant) offers amouthwatering meatless option, served with onionsand peppers in a bubbly tomato sauce. Try the knafehfor dessert – a hybrid of baklava and cheesecake thatmarries layers of sweet cheese with fluffy phyllo.While the Kirkwood menu doesn’t vary much fromtheir offerings in The Loop, we’re not sure we’d want itto … why mess with a good thing? –B.W.
6501 Delmar blvd., The Loop200 N. Kirkwood Road, Kirkwoodranoush.com
21Inspired Food Culture SEPTEMBER 2011
Mon-Fri 10am-7pm • Sat 9am-5pm • Sun 10am-5pmwww.terrastl.com
Mon-Fri 7:30am-9pm • Sat 7:30am-7pm • Sun 9am-6pmwww.acestl.com
Mon Fri 777:3030am 99pm • Sat 77:30am 7p7 m • SuSS n 9a9 m 66p6
Good life inside and out
11769 Manchester Road • Des Peres, MO 63131In Des Peres Commons next to Ace Hardware
314-966-0800
221 Lamp & Lantern VillageTown & Country, MO 63017Inside of Rick's Ace Hardware
636-386-7733
FEAST FAVES / seCret IngredIentFEAST FAVES | FOOd stUFF
MadeWith BeerEverything’s betterwith beer, right?The secret ingredient inthese savoryproducts is a splashof thebubbly brew. –B.W.
Pair with: Fish and chiPs
Pair with: caliFornia Pinot noir
Pair with: BeeF and carrots
| 1 | Waldburg Balsam Beer vinegar, $4.99/100 ml; VOM FASS, 7314 ManchesterRoad, Maplewood, vomfassslmo.com | 2 | Raspberry Bellavitano cheese, $15.99/lb; The Wine Merchant, 20 S. Hanley Road, Clayton, thewinemerchantltd.com | 3
| Belgian Beer & Onion Braising Base, $16; Williams-Sonoma, multiple locations,williams-sonoma.com VinegAR And CHeeSe PHOTOgRAPHy By Laura Ann Miller
feastSTL.com SEPTEMBER 201122
23Inspired Food Culture SEPTEMBER 2011
The MarTini
FEAST FAVES | whAT we’re drInkIng
PH
OTO
GR
AP
Hy
by
Lau
raA
nn
Mil
ler
Perhaps one of the most misconstrued of all classic cocktails, thesimple, elegant, beautiful martini has been a shape-shifter sinceits inception more than 120 years ago. After many facelifts andcountless variations, we can only rely on three things common tomost pre-Prohibition recipes: gin, vermouth and bitters.
When it comes to the matter of shaken or stirred, it depends onthe drinker. Normally, I stir a martini. Stirring keeps the integrity ofthe ingredients and, when poured into a cocktail glass, the martiniis clear and elegant with a silky smooth mouth feel. According to1940s cocktail enthusiast David Embury, author of The Fine Art ofMixingDrinks, a shaken martini is called a bradford. When shaken,it becomes aerated and lighter, with a cloudy hue. However, over thecourse of a few minutes, the cloudiness goes away and reveals theclear, pristine drink as if stirred.
Despite all the recipes I’ve come across for this lovely libation, Iprefer the one mentioned in The Fine Art ofMixingDrinks by ananonymous contributor. It calls for gin, dry vermouth, a dash oforange bitters and a lemon peel for garnish. (See the recipe belowfor proportions.)
The MartiniServes | 1 |
2¼ oz North Shore Distiller’s Gin No. 6¾ oz Dolin Vermouth de Chambéry Dry
2 dashes Regan’s Orange Bitters No. 6lemon peel, for garnish
| Preparation | Combine gin, vermouth and bitters in a mixing glasswith cracked ice. Stir for 30 seconds. Strain into a cocktail glass, andgarnish with lemon peel. If desired, a few olives on a cocktail pick willadd a classic feel.
STORy AND RECIPE by Matt Seiter
MattSeiter is a co-founder of the United States Bartenders’ Guild’s St. Louischapter, amember of the National Board for the USBG’sMA programand is acontinuing educator for all desiring knowledge of the craft ofmixology. He isamember of Drink Lab and is the creator of the Sanctuaria Cocktail Club.
The Making (and Make Over) of the Martini1884: The first printed recipe for anything resembling a martini was in 1884 in O.H. byron’sTheModern Bartender’s Guide. In the book, it’s called the Martinez, and the recipe simplystates: “Same as Manhattan, only you substitute gin for whisky.” Equal parts gin to Italianvermouth (sweet vermouth) with two dashes of curaçao and two dashes of bitters.
Late 1880s: Many publications from the late 1880s reported that martinis were beingserved by barmen all over New york City. At the same time, we see dry vermouth come
into play. The American palate was becoming less sweet, and drier products werebecoming available in the market. We see a switch from Old Tom gin (a sweetened gin) toLondon dry gins and a shift from sweet, dark rums to white and dry rums.
1900: A few cocktails appeared in bar guides around the turn of the 20th century thatevolved into the iconic martini, one being the Marguerite, made with Plymouth (English)gin, French vermouth and orange bitters.
1920s: The v-shaped, conical cocktail glass now synonymous with the martini wasintroduced in the early 1920s. (It wasn’t until the 1960s, however, that it became the symbolfor bars and cocktails.) And, in 1923, William F. Mulhall wroteTheGoldenAge ofBooze, anarticle about his years pouring martinis at New york City’s famed Hoffman House. –M.S.
BArTender knOwLedge
feastSTL.com SEPTEMBER 201124
FEAST FAVES | DESIGN TRENDS WE LOVE
SCRAPWOODWALLPAPER
Specialty wall treatments are highly covetedyet hardly ever achieved. As easy as theymake it look in home makeover shows, we’reconvinced those kinds of DIY techniques arebenefiting from the magic of television. Whichis why Dutch furniture designer Piet HeinEek’s scrapwood wallpaper is a dream cometrue and our current design trend obsession.
This class A, double-layered, non-woven,extremely high-resolution wallpaper – whichmimics salvaged, weathered wood – receivedan Editors Award at this summer’s 2011International Contemporary Furniture Fair(ICFF) in New York City, and our own Feasteditors would like to second the motion. Sixdistressed styles printed on FSC-certifiedpaper make it a perfect fit for any roomin the home. But at $4.63 per square foot(scrapwoodwallpaper.com), it’s best suitedto smaller areas, like a backsplash, breakfastnook or a single wall in the dining room.
So toss out the scrapers, sponges, stencilsand whatever other painful processes youwere planning to inflict on your walls andinstead smooth on a few sheets of this sleek,chic paper. –B.W.
Images courtesy of scrapwoodwallpaper.com
Specialty wall treatments are highly coveted
25Inspired Food Culture SEPTEMBER 2011
Theater the way it’sMeant to be seen...
Glen Campbell:The Goodbye Tour?©{x©�Æ©z ³( ¿$ÁÁ C ´²$$ Ab
The Box Office:
y+áã-º 2·½·/ ³»³&»»½½�åL)$º y«¦©¥ª©§§©z� ¥~ª©~G||ª%©ªv
§z|v{yÇ ©y� ¥~ª©~G||ª%©ªv¥//ß-Ýݺ c¥~ª©~G||ªMy d% ?«¦©¥ª©§§©z �©~x©z
¨|z x¦© �zxy¿½$$ <©yx � ÇE ?xz©©x?x �¦Çz ©y( bB ·½½$Á
�áÚßݺ b|~ªÇE & jz¥ªÇE² Á$²$$ �b & ·²$$ Ab?ÇxvzªÇE² Á$²$$ �b & ¿²$$ Ab
2´$$/ »»µ&µ»$$
>¥«¢©xy² ¿»%¹$ C ½¿%¹$ C ½´%¹$ C »¿%¹$
Rich Littlestarring in Jimmy Stewart: A HumorousLook at His Life?©{x©�Æ©z ¿»( ¿$ÁÁ C ´²$$ Ab
>¥«¢©xy² ¿¿%¹$ C ½$%¹$ C ½·%¹$ C »$%¹$
Compania Flamenca Jose Porcel:Gypsy FireB«x|Æ©z µ( ¿$ÁÁ C ´²$$ Ab
>¥«¢©xyD² ¿»%¹$ C ½¿%¹$ C ½´%¹$ C »¿%¹$
The National Acrobats of the People’sRepublic of ChinaB«x|Æ©z Á¹( ¿$ÁÁ C ¿²$$ Ab } ´²$$ Ab
>¥«¢©xy² ¿»%¹$ C ¿´%¹$ C ½¿%¹$ C ½´%¹$
?©Çy|~ >¥«¢©xy( b©�Æ©zy¦¥{y( jz©© AÇz¢¥~§(�|Çx �¦©«¢( =Ç ©x AÇz¢¥~§( A Çx¥~v� ?©Çx¥~§&&
>¦©z©My ~| ©~ª x| x¦© ¨Ç~xÇyx¥« |{x¥|~y ÇtÇ¥ ÇÆ ©�
�|~Mx �¥yy E|vz Çyx «¦Ç~«© x| y©© ¥t¥~§ ©§©~ª h ©~�Ç�{Æ© ¥t© ¥~ «|~«©zx |~ ¦¥y h||ªÆE© >|vz% �¨x©z yv«¦¦¥xy Çy X@¦¥~©yx|~© �|GÆ|ET Ç~ª X�E >¦© >¥�© e h©x >|A¦|©~¥F(T Çy G© Çy Á$ �«Çª©�E |¨ �|v~xzE bvy¥« �GÇzªy(½ �b�y( Ç~ª Ç hzÇ��E( x¦©z© ¥y ~| ª|vÆx ¤vyx G¦E h ©~�Ç�{Æ© ¥y Ç ¥t¥~§ ©§©~ª%
j|z |t©z ¦Ç ¨ Ç «©~xvzE( d¥��E ?x©GÇzx GÇy Ç yvzz|§Çx© Æz|x¦©z(¨Çx¦©z( Ç~ª ¨z¥©~ª x| ¨Ç~y |¨ ��©z¥«Ç~ . �% e~ x¦¥y |~©&�Ç~ y¦|G(¨Ç�|vy ¥�{z©yy¥|~¥yx @¥«¦ c¥xx © {ÇEy xz¥Ævx© x| ¦¥y ©§©~ªÇzE¨z¥©~ª% Bx¦©z X¨z¥©~ªyT ¤|¥~ x¦© y¦|G 2¥~« vª¥~§ d|¦¦~E �Çzy|~(@|~Ç ª @©§Ç~( Ç~ª @¥«¦Çzª a¥F|~/ Çy c¥xx © ¥�{©zy|~Çx©y y©t©zÇ {©|{ © x¦Çx G©z© ¥~x©zxG¥~©ª ¥~ ?x©GÇzxMy ¥¨©%
>¦© ¦©Çx Ç~ª {Çyy¥|~ xvz~ v{ G¦©~ Ç ªÇDD ¥~§ «|�{Ç~E |¨+Ç�©~«| ªÇ~«©zy Ç~ª �vy¥«¥Ç~y xÇ¢©y x¦© yxǧ© ¥~ �®ÕÒ®�(Ô+( ¨©Çxvz¥~§ G|z ª&z©~|G~©ª +Ç�©~«| ªÇ~«©z d|y©A|z«© ( G¦| Æ©§Ç~ ªÇ~«¥~§ �~ªÇ v«¥Ç~ ¨| ¢ |z¥« ªÇ~«©y Ç~ª+Ç�©~«| ¥~ «v xvzÇ «©~x©zy ¥~ =Ç ©~«¥Ç Çx x¦© E|v~§ ǧ© |¨Á½% h©x |yx ¥~ x¦© �vy¥« Ç~ª ªÇ~«© |¨ �®ÕÒ® �(Ô+Í
�¥z©«x ¨z|� �©¥¤¥~§( >¦© aÇx¥|~Ç �«z|ÆÇxy |¨ >¦© A©|{ ©My@©{vÆ ¥« |¨ �¦¥~Ç G¥ Çyx|v~ª Ç~ª Ç�ÇD© E|v G¥x¦ x¦©¥z ¥x¦©( §zÇ«©¨v �|t©�©~xy( x¦©¥z ¨©Çxy |¨ yxz©~§x¦( Ç~ª x¦©¥zÇ©z¥Ç {z|G©yy% >¦© aÇx¥|~Ç �«z|ÆÇxy |¨ >¦© A©|{ ©My@©{vÆ ¥« |¨ �¦¥~Ç GÇy x¦© .zyx ~Çx¥|~Ç {©z¨|z�¥~§ Çzxyxz|v{© ©yxÇÆ ¥y¦©ª ÆE x¦© §|t©z~�©~x |¨ x¦© A©|{ ©My@©{vÆ ¥« |¨ �¦¥~Ç ¥~ Á³¹$%
‘‘creative’’‘‘new’’‘‘delicious’’‘‘fun’’
Come taste what everyoneis talking about. The newlyreinvented Truffles.Scoot on over for a bold, fresh, modern Italian
experience with pastas for $10, housemade
salumi, amazing wines and much more.
St. Louis foodiesare saying...
��� ���� ���� �� ��� ��������9202 Clayton Road | 314.567.9100 | todayattruffles.com
��������Rooted in the f lavors of the season.
feastSTL.com SEPTEMBER 201126
1234 washington ave • 314.241.7770 • www.lucasparkgrille.com
PRIVATE PARTY ROOMS AVAILABLE.
Sunday try any three of oursmall plates for just $22.
Plus wine specials onall bottles under $100.
Lunch. Dinner. Late Night.
Enjoy Sunday In The Park
WHERE the BEST THINGS COME IN3's
Whole Foods Market1601 S. Brentwood Blvd.1160Town & Country Crossing
Select Schnucks Marketswww.schnucks.com
Fair Shares - CSAwww.fairshares.org
SupportAmerican
Family Farms
LOCAL FAMILY FARM100% Grassfed / No FeedlotsNo Antibiotics / No Hormones
Animal Welfare ApprovedRaised on Certified Organic Pasture
Available Locally and Online
www.AmericanGrassfedBeef.com573.996.3716
Great fried chicken seems simple, but it’s a balancing act.Too greasy, and it’s gross. Too bland, and why bother?Porter’s fried chicken gracefully walks this culinaryhigh wire. The double-layer breading is flavorfully saltywithout being overwhelming. The meat – even on wings –
is succulent. It’s such a happy marriage that I try to getsome of both in every bite.
I love that the two-piece box dinner comes withclassic sides – creamy slaw, mashed potatoesand an airy roll. The delightful deep-friedchicken alone would be enough to lure me tothis strip-mall jewel, but the homestyle extras
add some delicious nostalgia.
3628 S. Big Bend Road, Maplewoodporterschicken.com
FEAST FAVES / SecreT ingredienTP
HO
TOG
RA
PH
yB
yJo
nat
han
Gay
man
FEAST FAVES | THe diSH
Porter’sFried Chicken
314.781.2097
Maplewood
COnTRIBuTOR’S PICk Heidi dean
a tastytwo-piece
Readmore fromour out-on-the-town-adventuress Heidi Dean at feastSTL.com in her weekly ShopGirl roundup ofmust-try-and-buy foods.
27Inspired Food Culture SEPTEMBER 2011
SAINT LOUIS SYMPHONYORCHESTRA
2011/12 SEASONONSALENOW
BUGS BUNNYAT THE SYMPHONYOLGAKERN
DAVID ROBERTSON
MICHAELW. SMITHHOLIDAYCELEBRATION
PHANTOMOF THEOPERA HUBBARDSTREETDANCECHICAGO
BEN FOLDS
MICHAEL FEINSTEIN ITZHAK PERLMAN
SAVE 20%!UPTO
COMPOSEYOUROWN SERIES AND
feastSTL.com SEPTEMBER 201128
Info @ stanleycigarco.com
ÊÌ4Ï
ÌÔAÒ{ÔA=ÔÙÒÒ
yÌÏÇ
A.AAt Ï;A1 Ï;A
1ÙÒÏ
Ö/*\f ~_*f ß�1i'%�*4 888Ý8/*\fß�_*fß(�1i'%�*4Ý�\/b(-/'Ýi/4Ö~ßßÜ= Ö/*\f~_*fß�1i'%�*4
MISSOURI
29Inspired Food Culture SEPTEMBER 2011
FEAST FAVES | shop-o-matIC
Hey fellas. Remember all the times your wife/girlfriend/mom/sister dragged you to the shoedepartment and left you sitting there, bored outof your mind, while they excitedly dove into thegoods? Well, it’s time the tables are turned.
Pop into St. Louis Wine & Beermaking at prettymuch any time of day and you’ll see giddyguys perusing the aisles, checking out the new
offerings, stocking up on ingredients for theirnext big batch and longingly eyeing
the enormous Boilermaker brewingsystem in the center of the room.
This store, tucked into the Lamp& Lantern shopping center atthe corner of Clayton and WoodsMill roads, is Mecca for the home
brewer or winemaker. Here iswhere you’ll find all the ingredients,
equipment and knowledge you need to makeyour own beer and wine (and vinegars, mead,sake, etc.) at home. From the juices, fruits, hops,barley and yeasts you’ll need in order to mix upyour wine or beer to the barrels, fermenters,testing kits, bottles and corkers you’ll need tostore it, they have it all.
While the store has been in this location for 20years, they welcome brewers of any experiencelevel and offer regular classes, demos and tastingsto help you perfect your techniques and recipes.Be sure to ask for a sample of whatever they’vegot on tap at the moment … and ask for a secondglass for your friend sitting in the corner checkingher watch and sighing loudly. –B.W.
231 Lamp & Lantern Village, Chesterfieldwineandbeermaking.com
a homebrewmecca
PH
OTO
GR
AP
Hy
By
Core
yW
oodr
uff
St. LouisWine &
Beermaking
636.230.8277
Chesterfield
rothmanfurniture.com
Daily 10-8 Sunday 12-5
SOUTH COUNTY314-892-9002
O’FALLON, MO636-978-3500
SOUTH SIDE314-968-5595
O’FALLON, IL618-632-1700
DELLWOOD314-388-0200
ALTON618-462-9770
customcoversIt’s your home, and your
style! Rothman gives you
the options to customize
your room the way you
want. Our Broyhill Custom
Cover program offers over
600 designer fabric choices
that let you create the look
that perfectly reflects your
unique sense of style.
over 600fabrics
31Inspired Food Culture SEPTEMBER 2011
FEAST FAVES | what we’re buyIng
OutdOOr Linens
| 1 | Yarn-dyed stripe table runner, $39; Williams-Sonoma, multiple
locations, williams-sonoma.com | 2 | French Laundry Bird Toile & Ticking-
Stripe table accessories, $50-$60; Neiman Marcus, Plaza Frontenac,
Frontenac, neimanmarcus.com | 3 | Turkish-T basic cotton towels/blankets,
$45 each; ashblue.com | 4 | Nifty napkins, $32 for set of six; Anthropologie,
St. Louis Galleria, Richmond Heights, anthropologie.com
Whether picnicking in thepark, throwingabackyardbashor enjoyingamid-day snack
on thepatio, dress up the scenewith these stylish outdoor-friendly linens. –B.W.
| 2 |
| 3 |
| 4 |
| 1 |
feastSTL.com SEPTEMBER 201132
It may surprise you to learn that John Perkinsdidn’t set out to become a chef. As head chefof Entre, Perkins is constantly pushing culinaryexpectations. Attend one of his undergrounddinners and you won’t know exactly what toexpect, but you know that it will be inventiveand utterly delicious. Anticipate dishes likefried salad dressing, encapsulated mangojuice on beet tartar or savory blue cheese icecream on grilled peaches. “I realized as soonas I graduated from seminary that this is whatI wanted to do,” says Perkins. “I had never feltthe sense of fulfillment in anything the way Idid with cooking. Learning, failing, researchingand exploring new tastes, techniques andconcepts has never ceased being a fascinatingand enjoyable journey for me.”
Do you go out a lot? We rarely, if ever, go outto eat. Most of our meals, when I am home,center around our kitchen counter. Are youthe family cook or is your wife? My wife isthe primary cook at home, although there aretimes when I am happy to relieve her of thatduty. She is equally happy, but for exactly theopposite reason. What do the kids like toeat? My daughter Eva is the most adventurouseater in the family; there is nothing shewon’t try. She may not like it, but she willtry it. Shepherd on the other hand, wincesat everything from tomatoes to onions toanything green. Clem, the youngest, is virtuallyGarfield in little girl form ... she eats anythingand everything put in front of her; typically involumes that surpass the older kids. What’sin your fridge right now? Leftover lasagna,Gogurt, a lot of milk. Nothing interesting.If you could change one thing aboutyour home kitchen, what would it be?Everything. We have an electric stove. We havea portable dishwasher. We have an undersizedand old refrigerator … everything would go.More counter seating. An ice maker! If youweren’t a chef, you’d be … Most likely Iwould be working at a church somewhere.But sometimes I think that if I wasn’t a cook, Iwould be doing something artistic. Honestly,I have no idea. My interests are too varied,and my skills are too shallow to know whatelse I could actually do and be halfway goodat. Wine or beer? Beer, preferably an IPA.Specifically Firestone Walkers Double Jack,Nectar IPA and Green Flash West Coast IPA.Doughnuts or bagels? Doughnuts … thefried cake kind makes me rather weak in theknees. With milk, naturally. What wouldbe your last meal? A warm loaf of crustybread, a soft, ripe goats’ milk cheese, freshfarm butter, kosher salt and a bottle of wine(preferably something with pepper, plum,smoke and leather notes).
MY STUFF
John PERkinS
PH
OTO
GR
AP
HY
BY
Gre
ggG
oldm
anEntre Underground | Mobile | Events314.520.6750entrestl.com
Visit feastSTL.com to learn aboutEntre’s evolution and readour entire interviewwithPerkins.
PicturEd: Lindsay (wife), Evangeline (6), Shepherd (4), clementine (1)
writtEn by Catherine NevillehEad chEf/ownER of EnTRE
33Inspired Food Culture SEPTEMBER 2011
ùùùÊ64M8Q628PiRN;OÊR:<
CALL TODAY 636-52RENEW - 636-527-3639
NO DUST. NO MESS. NO ODOR.™
CABINETS • FLOORS • TRIM • STAIRS • FURNITURE
Fill cracks, gaps, andblemishes caused bywater and time
Get a rich new lookwith a paint & glazecombination
Give your wood amakeover with a totalcolor change
REPLACEMENT CABINET DOORSAND DRAWERS ALSO AVAILABLE
RENEW ALL WOOD
BEFORE AFTER
I n d e p e n d e n t l y O w n e d& O p e r a t e d
Fill cracks gaps and
BEFORE
AFTER
Give your wood aG
BEFORE
AFTER
BEFORE
AFTER
Call Today and Savean Additional 10%To renew the wood in your home or office!
NHance Wood Renewal of St. Louis
636-52RENEW (636-527-3639)www.nhance.com/der
SAVE 80%
Over CabinetReplacement
• Home of theGrant's Farm Brats!
• Enjoy a Busch BeerWhile You Wait!
Open Wednesday - Saturday4828 Parker Ave, St. Louis
Youcan'
t BeatG &W Meat
www.gwsausage.com
j yWhi
,,,,OFFICIAL BRATWURST OF THE ST. CHARLES OKTOBERFEST
CENTRALWESTENDaz� ��ca h~ Me��i ��j��ax�
~ÖÖ+± �ÑÞØÛ± c#ÖÔÔÞØ%± �ص)ѵ/ÞØÙ)ص±
hK�e ®« |e��a e��chic ah Kxcxa±
~ÞØ+ ³· /µ '/,)-ÖÖÛ±,ÖÙ°,¯)·,)Ø)
feastSTL.com SEPTEMBER 201134
Call now if you wish to be included in this field trial test.
AreYou Hard of Hearing?HEALTH NOTIFICATION
1-866-979-8993CODE: FEAST082811
CALL TOLL FREE (Please dial 1 first)
*To qualified candidates.Most Insurance Accepted Financing Available
MISSOURI ILLINOISAltonMarionEdwardsvilleDuQuoin
HarrisburgFairfieldO’FallonGranite City
Mt.VernonCarbondaleOlney
BrentwoodO’FallonWest CountySouth County
FlorissantFarmingtonCape GirardeauFestus
WashingtonSt. CharlesPoplar BluffChippewa
www.midwestbeltone.com
VISIT YOUR BELTONE HEARING CARE CENTER TODAY
Helping the worldhear better
FIELD TRIAL IS AVAILABLEAUGUST 28TH THROUGH SEPTEMBER 30th
A major name brand hearing aid provider wishes to field test aremarkable new digital hearing instrument in the area. This offer isfree of charge and you are under no obligation.
These revolutionary 100% Digital instruments use the latesttechnology to comfortably and almost invisibly help you hearmore clearly. This technology solves the "stopped up ears," "headin a barrel" sensation some people experience, and have beenclinically demonstrated to improve hearing in noisy environments.
If you wish to participate, you will be required to have your hearingtested in our office FREE OF CHARGE to determine candidacy. Youwill be asked to report your results with the hearing instrumentseach week, for a two week period.
At the end of this period, you may purchase your instrument, if you so desire, at a significantlyreduced charge. Otherwise, there is no fee whatsoever for participating in this field test.Special testing will be done to determine the increased benefits of this technology.
Benefits of hearing aids vary by type and degree of hearing loss, noise environment, accuracyof hearing test, and proper fit. This is a wonderful opportunity to determine if hearing help isavailable for your hearing loss while you evaluate your performance with this technology.
6 months same as cash*
35Inspired Food Culture SEPTEMBER 2011
Wüsthof Silverpoint II5-inch Boning Knife
PROSThe blade on this knife cuts with theleast drag of any knife tested. Theone-piece, high-carbon German steelblade is stamped rather than forged,but Wüsthof technology triumphswith a perfect machine-ground laserfactory edge. The best knife forpreventing damage to the meat. Aterrific price for a well-made knife.
CONSWüsthof aficionados may find theutilitarian plastic handle cheap-looking.
$29.99; Bertarelli Cutlery,1927Marconi Ave., TheHill,bertarellicutlery.com
| 1 |
gadget a-go-go
What to looK For :
Use one of these niftykniveswhen cleaning yourcatch or prepping some of the freshfinds fromBob’s Seafood, profiledin this month’s issue.
Blade: A good boning knife needs three things for the blade towork effectively: flexibility, a keen edge and a sharp point. First,blades flex in varying degrees, from nearly rigid to supple as acontortionist’s backbone. Flex is most important in the first thirdof the blade length to allow you to maneuver in close as you cutbad from good. Second, look for high-carbon or stainless steelblades, which can be sharpened regularly. Third, a boning knife’spoint should look wicked and pierce fast. It creates the entry pointfor the knife to shimmy next to bone or slip under fish skin.
length: Six inches makes quick work of most cuts. Longer, morerigid blades bone out larger cuts of meat like hams and roasts,but don’t buy more length than you need. Seven inches, tops. Thelonger the blade, the harder it is to control.
handle: Consider heft, balance and grip, a trifecta of importantqualities that reduce hand fatigue, make cleaner cuts and promotesafe cutting. Make sure the handle length fits your hand comfortablybetween the finger guard near the blade and the handle guard at thebutt of the knife. Check balance. Light boning blades don’t need atoo-heavy handle. The grip should feel secure. If the handle slides toofreely in your hand, hold out for a nonslip grip.
Boning knife or fillet knife: Both knives work well to cutaround bones, remove sinews and silverskin on meats and chicken,and remove the skin from fish. If you work more with fish thanmeats, choose a fillet knife and vice-versa. For most home cooks,one good-quality, flexible knife will last a lifetime.
dexter Flexible 6-inchBoning Knife, Sani-Safe
PROSJust slightly wider in the blade andshorter in length than the 7-inchDexter fillet knife also reviewed thismonth, this knife moves in and outof tasks much faster and with morecontrol than its longer counterpart.The shorter knife cuts more quicklyaround odd-shaped bones. The lift-and-cut motion used to remove skinflows better with the center of theblade closer at hand.
CONSThe sturdy white handle lacks style.
$17; B& J Peerless Food ServiceEquipment, 1616DielmanRoad,Olivette, bjpeerless.com
CheCk outpage
57!
PhoToGrAPhy By Laura ann Miller
rapala Stainless Steel6-inch Fillet Knife
PROSA utilitarian tackle-box knife with aworkmanlike blade and a terrific lowprice; even a beginner can pick up thisknife and practice with little out-of-pocket expense. The name rapala isbetter known to fishermen than tocooks, but here’s a knife to try if you’renot sure you want a boning knife. Itcuts cleanly and quickly, handles wellat the start, and slices fish, chickenand pork into thin fillets just right forthe campfire or stovetop.
CONSThe inflexible plastic handle makes foran uncomfortable but safe grip. Theexpected life for this hard-workingknife is one season in the tackle box.
$5.49; Paul’s Bait &Tackle, 4421ChippewaSt., South St. Louis,paulsbaittackle.com
| 2 | | 3 |
dexter 7-inch NarrowFillet Knife, Sani-Safe
PROSThis commercial knife, used mostly inrestaurant and food service kitchens,delivers good value for a low price. Theblade cuts cleanly around bones andslips easily between skin and meat fora clean cut with little loss. The bigger,more rigid blade worked best to trima hambone for ham salad. The sealbetween the blade and the handlematerial is impervious to bacteria, aplus when cutting raw meat, fish andchicken.
CONSThe longer blade length makes cuttingclose to the rigid bones of smallpork chops a bit awkward. Ditto forskinning smaller fish. The white handledoesn’t look too handsome on theknife rack, either.
$16.91; Session Fixture Co., 6044Lemay Ferry Road, Oakville,sessionfixtures.com
| 4 |
Victorinox Flexible6-inch Fillet Knife
PROSThe curved blade on this Swiss-madeknife looks great and cuts with terrificcontrol on dense meats like chopsand chicken. Fish, too, fillet thinand smooth without tears and jagsbecause this knife exits cuts as cleanlyas it started them. The cut motionseems smoother and the turns moreintuitive with this easy-to-handleblade. Comfy cushion grip, too, madeof bacteria-resistant material.
CONSNo complaints with this good-looking knife, except for a little nameconfusion. The brand name for theseknives used to be Forschner.
$19.44; HessMeatMachines, 5640Gravois Road, Bevo, hessmm.com
| 5 |
Put to the teSt
FLEXIBLEBONING
KNIVESWrITTeN By pat eby
| 4 || 2 || 1 | | 3 | | 5 |
Wódka VodkaPROVENANCE: Poland (40% abv)AVAILABLE AT: Friar Tuck, multiple locations,
friartuckonline.com; $10.99
I’ve written this column for more than a year andhave never featured straight vodka. But this newvodka deserves some respect, and it happens to bea bargain as well. Wódka is one of the most clean andsmooth vodkas I’ve ever tasted. Triple-distilled from100 percent rye grains, this Polish vodka sets a newbar for the less-than-$15-per-bottle vodka market.Vodka should be flavorless and odorless. This isboth, to perfection, with a silky smooth texture.
ON the shelf
BEERWrITTen By Michael Sweeney
The creator of STLHops.comand founder of St. LouisCraftBeerWeek, Michael Sweeney is also the CraftBeerManager at Lohr Distributing.
OUR TOP PICKS FOR SEPTEMBERPourIng WIne PhoTograPhy By ©ISTockPhoTo.com/LaurI PaTTerSon
the Big OPROVENANCE: St. Louis (15% abv)AVAILABLE AT: The Wine & Cheese Place, multiplelocations, wineandcheeseplace.com; $29.99
Two St. Louisans, Bill Foster and kathy kuper,decided to come up with their own liqueur aftertasting homemade limoncello. ginger would be thedominant flavor in their after-dinner cordial. Whengood friend Tom knecht tasted it, he urged thecouple to take it to market. now, we can all enjoy TheBig o. It is spicy, sweet, stimulating and smooth. Ipredict it will appear on many cocktail menus aroundtown in the coming months.
Barsol PiscoPROVENANCE: Peru (40% abv)AVAILABLE AT: The Wine Chateau, 90 Clarkson WilsonCenter, Chesterfield, thewinechateau.com; $24.99
Pisco often gets pigeonholed into a one-cocktailapplication (pisco sour), like cachaca for a caipirinha.This diverse spirit deserves a better fate, and BarSolis a welcome addition to the limited pisco selectioncurrently on shelves. Distilled from 100 percent first-press Quebranta grapes in a pot still and distilled atbottle proof, no water is added prior to bottling to
lower the alcohol percentage. What comes out ofthe still goes straight into the bottle.
SPIRITSWrITTen By Chad Michael George
Award-winning sommelier andmixologist ChadMichaelGeorgeis founder of ProofAcademy,which covers everything fromwineand cocktail list consulting to spirits andmixologyeducation.
Perennial Artisan Ales’hommel BierSTYLE: Belgian Pale Ale (5.9% abv)AVAILABLE AT: Perennial Artisan Ales,8125 Michigan Ave., Ste. 101, Carondelet,perennialbeer.com; $5 (16-oz draught)PAIRINGS: Grilled grouper • Provolone
one of St. Louis’ newest breweries, Perennialartisan ales has promised to constantly
push the envelope and make beers that are unique andtasty. Its first creation is a Belgian pale ale that combinesa complex Belgian yeast strain with some bold americanhops. It's a delicious marriage of new World and old.
Brewery Ommegang’s Rare VosSTYLE: Belgian-style Amber Ale (6.5% abv)AVAILABLE AT: Whole Foods Market, multiple locations,wholefoodsmarket.com; $7.99 (750 ml bottle)PAIRINGS: Mussels • Chorizo
This amber, Belgian-style beer is as interestingas it is decadent. The unique Belgian yeast straingives this beer a fruity, almost pear-like character.Luckily, the high, but not overwhelming, amount ofcarbonation on the beer keeps it feeling spritzyand keeps you coming back for glass after glass.
Odell Brewing Co.’s IPASTYLE: American IPA (7% abv)AVAILABLE AT: The Wine Merchant Ltd., 20 S.Hanley Road, Clayton, winemerchantltd.com;$9.99 (six-pack, 12-oz bottles)PAIRINGS: Torta al pastor • Green goddess salad
This IPa could have been called Fruit Punch.one whiff of this beer is a haymaker to yoursenses. It has a huge orangy and lemony aromathat will make you think you’re standing in acitrus field in Florida. although it has enoughmalt to help balance the beer, the bitternesscertainly shines through.
37Inspired Food Culture SEPTEMBER 2011
doð Qoyrå m=6 ëyFFGhði Oyìh@k4 ë6=CB=î6 \ohkiw=6i==r
Join Angela Ortmann and FEAST publisherCatherine Neville for a happy hour winetasting on Thu., Sept. 15, at Balaban's,at 6pm. RSVP to [email protected].
WINEwritten by Angela Ortmann
STLwinegirl AngelaOrtmannsharesherpassion forall thingsepicurean throughhereventandconsultationbusiness,whichisdedicated toenhancingyour foodandwineexperience.
2009 Tikal PatriotaPROVENANCE: Mendoza, ArgentinaAVAILABLE AT: The Wine & Cheese Place, multiple
locations, wineandcheeseplace.com; $18.99PAIRINgs: Cheddar • Barbecue chicken • Carnitas
Full-bodied and full of ripe fruit, this blend ofbonarda and Malbec is layered with berries,cocoa and spice. exhibiting a great balanceand a persistent finish, the wine is lush withoutbeing overpowering. A paradigm red for
transitioning to fall temperatures.
2009 Substance Pinot GrisPROVENANCE: Yakima Valley, Wash.AVAILABLE AT: Lukas Liquor, 15921 ManchesterRoad, Ellisville, lukasliquorstl.com; $16.99PAIRINgs: Mussels • Tandoori chicken • Fish tacos
Alluring aromas of apple and almond make wayto refreshing citrus and melon flavors on thepalate in this medium-bodied white. Hints ofminerality from stainless steel fermentationare a pleasant addition to the wine’s crispnature and racy acidity.
2008 Alexandre SirechLe BordeauxPROVENANCE: Bordeaux, FranceAVAILABLE AT: Friar Tuck, 9053 Watson Road,Crestwood, friartuckonline.com; $12.99PAIRINgs: Prime rib • Mushroom tart • Osso buco
A velvety blend of Merlot and Cabernet, richwith bright red berry notes and well-integratedtannins. representing a new era of bordeaux,Sirech has crafted an approachable wine tomake an otherwise intimidating wine regionaccessible.
JOINUS!
Feast readers get this wine for just$16.99 at The Wine & Cheese Placeduring the month of September.
CheCk iT ouT!
FeAstextrA
feastSTL.com SEPTEMBER 201138
Berberecho Linguini withChorizo and FennelBy Mason Denton , Terrace View
Serves | 4 |
1 Tbsp olive oil¼ lb ground chorizo
1 shallot, finely diced½ cup thinly sliced fennel1 cup Rioja (Spanish red wine)1 cup vegetable stock1 tsp ground cumin
2 6.5-oz tins of berberechos, drained(reserve juice from 1 can)
1 lb linguini, boiled and drained¼ cup chopped parsley and chives
salt and freshly ground black pepperfennel fronds, for garnish
| Preparation | Heat oil in a large sauce potover medium-high heat. add chorizo andshallot, being careful not to burn the shallot.add fennel, then the rioja, cooking off thealcohol for 30 to 45 seconds. add stock, cuminand reserved berberecho juice. reduce by half,and then add berberechos. Toss with linguini.Finish with herbs and season to taste with saltand pepper. Garnish with fennel fronds. Serveimmediately with warmed bread.
mySTery Shopper
Looking for something exotic tospice things up in the kitchen?Pull out your shiniest pan, stare atyour own heavy-lidded reflectionand, in your best Antonio Banderasor Penélope Cruz voice, breathilywhisper “berberechos.” Thesetiny mollusks, with their tannedcomplexions and bodies glisteningwith brine, could be just theculinary fling you’ve been desiring.
WhataRetheY?
Berberechos is the Spanish name for a variety of bivalve –a member of the clam family – harvested in the estuariesof Galicia (that nub of Spain just north of Portugal).Small (about the size of a green olive) and slightly chewy,berberechos range in color from creamy white to lightbrown, usually with a yellow ‘foot’ at one end.
even if you’ve never tried berberechos, you may haveheard of them under their english moniker: cockles. inthe famous irish song, Molly Malone dutifully hawkedthem (and mussels!) in the streets of “Dublin’s fair city.”although you may not be able to buy cockles “alive,alive-o,” brined and tinned Spanish berberechos arereadily available.
hoWDo I Use theM?
Berberechos are most common in Spain as straight-uptapas – something to nibble on while sipping a glass ofalbariño or a crisp Pilsner. a few squirts of lemon juice anda toss of parsley are enough to brighten the little clams’flavor. Serve them up with some crusty bread and olive oilfor an authentic taste of Galicia. For the more ambitious,berberechos can be used in dishes such as paellas andseafood stews or tossed with pasta or into a salad.
Don’t lose the thrill of your new relationship by makingthings too complicated, though. Berberechos have adistinct flavor, but their small size means that flavorcan be easily overpowered by other ingredients. Simplepreparations will bring out the berberechos’ best.
PH
OTO
Gr
aP
Hy
By
Jen
nif
erSi
lver
berg
Stop by to pick up more delicious recipes featuring berberechos. Visit straubs.com for information on its four locations.check it out!
FeaStextRa
meeT: BERBERECHOS wriTTen By Russ Carr
39Inspired Food Culture SEPTEMBER 2011
MARYVILLE UNIVERSITYpresents
ST. LOUIS SPEAKERS SERIES2011-2012 Season
MARYVILLE UNIVERSITYpresents
ST. LOUIS SPEAKERS SERIES2011-2012 Season
At Powell Hall
Series Sold by Subscription Only
Order Now!(314) 533-7888
www.StLouisSpeakersSeries.org
Subscriptions Available For as Low as $285Series Sold by Subscription Only
Order Now!(314) 533-7888
www.StLouisSpeakersSeries.org
JOE & VALERIEPLAME WILSONFormer CIA Operative& Former Diplomatto Iraq, Portrayed inthe Film Fair Game
Tues, Nov. 29, 2011
JOSEPHELLIS
Pulitzer Prize-Winning Author&Distinguished
Historian
Tues, Oct. 11, 2011
MICHELLERHEE
Former D.C. SchoolsChancellor Featured
in Waiting forSuperman
Tues, Nov. 8, 2011
TOMBROKAW
Legendary TelevisionJournalist & Authorof The Greatest
Generation
Tues, May 1, 2012
AZARNAFISI
New York TimesBestselling Authorof Reading Lolita
In Tehran
Tues, Feb. 28, 2012
STANLEYMCCHRYSTALRetired Four-StarGeneral & FormerCommander of U.S.Forces in Afghanistan
Tues, Apr. 3, 2012
MICHAEL POLLANRenowned Sustainable
Food ActivistTues, Jan. 24, 2012
Seven evenings of diverse opinions, profound insights and fascinating discussion, featuringMichael Pollan, America’s leading specialist in the areas of food & sustainability.
His prize-winning bestsellers include In Defense of Food, The Omnivore’s Dilemma,The Botany of Desire, and Food Rules. In 2008, he co-starred in the documentary Food, Inc.
Here is what our subscribers have to say...“This Series is incredible! It’s like an elite continuing education coursewhere the ‘guest lecturers,’ season after season, are some of the best andbrightest minds of our time."
Laura Kulhanjian
“What a surprise it has been to find that the speakers my wife and Iwere least looking forward to, have been the ones we have enjoyed themost. Now we understand why it is sold as a series.”
Jeff Broadhurst
S P O N S O R E D B Y
feastSTL.com SEPTEMBER 201140
TECH SCHOOL
MARSHMALLOWSTORY AND RECIPE BY Cassandra Vires
Chef CassandraVires received her culinary training in Houston, Texas,and has a knack for reimagining classic dishes. Her new restaurant,HomeWine Kitchen, opened recently inMaplewood.
Homemade marshmallows aren’t your average Peep. Store-bought versions are overly sweet, chewy and dry compared to themoist, fluffy and balanced flavor of homemade “mallows.” And theprocess is incredibly simple for even the most novice cook.
It may be a surprise that this classic comfort food wasoriginally created for its medicinal purposes. Sourced fromthe marsh mallow plant, it’s sap was made into foam andused as a throat lozenge and cough suppressant until the late1800s. At that point, people started to see its commercialappeal and substituted readily available gelatin for the sap.The marshmallow as a widely available treat was born.
Today, the sweet snack is experiencing a resurgence in thegourmet market, with restaurants featuring homemademarshmallow on their menus and confection shops sellingfruit marshmallows and marshmallow pies.
Although its gourmet applicationsmay seem impressive, what’smore amazing is the simplicity ofthis delicious confection.
As with most classic recipes, there are numerous variations.Traditionally, an egg-white meringue was whipped intothe marshmallow mix, but with the growing awareness ofsalmonella, that was phased out. Other recipes featurecornstarch. The addition of cornstarch stabilizes the foam andalso decreases the stickiness, but if you’re careful in your recipe,stability isn’t a concern. Besides, the stickiness is half the fun!
Once you’ve mastered the art of making marshmallow, theapplications are endless. You can add it to hot cocoa or coffee,top a soup or soufflé with it, add fun flavorings or, my favorite,create bite-sized s’mores with homemade marshmallow. Thekids will love it and, of course, so will the adults.
COOKING VIDEO!Watch chef Cassy make theseooey gooey morsels and turn
them into gourmet s’mores in thismonth’s video.
Scan the Microsoft Tag from your smart phone(get the free app at gettag.mobi), or watchthe video in the Watch & Listen section at
feastSTL.com.
For a fun application, dip themarshmallow squares inmelted chocolate and crushedgraham crackers to creategourmet s’mores!
Yield | 48 marshmallows |
confectioners’ sugar,as needed
¾ cup cold water, divided3 Tbsp gelatin powder2 cups granulated sugar1/8 cup light corn syrup¼ tsp fine salt
1 vanilla bean, halvedand scraped
| Preparation | Grease a 9x13-inch cake pan and fit the bottomwith a piece of parchment paper.Sprinkle with confectioners’sugar. Set aside until needed.
Pour ½ cup cold water in the
bowl of an electric stand mixerfitted with the whisk, andsprinkle the gelatin on top ofthe water. Let the gelatin sit and“bloom” for 10 minutes.
Meanwhile, combine sugar, cornsyrup, salt, | 1 | vanilla scrapingsand remaining ¼ cup water in amedium saucepan. Boil until themixture reaches 240°F, using acandy thermometer to gauge thetemperature, and is at the “softball” stage.
With the stand mixer on lowspeed, slowly pour the hotsugar mixture into the bloomedgelatin. Once all the hot liquidis added, gradually increase themixer speed to high.
Continue mixing at high speed
Homemade Marshmallow
until the mixture is fluffy and hastripled in volume.
| 2 | Using an oiled rubberspatula, transfer marshmallowmixture to the prepared pan.Smooth the surface using thespatula or an oiled sheet ofplastic wrap. Let cool overnight.
Lightly dust a workspacewith confectioners’ sugar.Invert the set marshmallowonto the powdered surface.If it sticks, use an oiled butterknife or spatula to help it comeloose. Dust a pizza cutter withconfectioners’ sugar, and cutthe marshmallow into bite-sizedsquares. | 3 | Dust with additionalconfectioners’ sugar, and storein an airtight container for up totwo weeks.
41Inspired Food Culture SEPTEMBER 2011
Visit www.schnuckscooks.comfor Schnucks Cooks videos, recipes, locations, our monthly newsletter and more!
lϨª�« v��¬v���yÏ�L)))
©2011 Schnucks
Â) To test the color of the caramel,with a spoon, drop a small amounton a white plate.
Å) Add sugar, water and corn syrup,then cook until caramel is amber orthe color of iced tea.
¿) Add butter, salt and vanillaand stir with a whisk until butter melts.
Check Out Schnucks Cooks Videos For Tips & Techniques!
Salty Caramel Sauce
§=: :VXR<VÚ T=úØ6= 2RWV= o>W 6R<8=> ?oQR>U 8oP6ù Xo:o?VP 8o4XVÚ 2R8R6
úúúÖ8XT>4XQ8X==Q8ÖX=?S
You’ll love our foolproof recipe for homemadecaramel sauce! Drizzle sauce over fruit pies, bakedapples, bread or rice pudding, ice cream or crepes.Use it as a dip for pretzels or sliced fruit. Here area few steps for making a sumptuous caramel sauce(see complete recipe online).
Our Schnucks Cooks how-to videos are full of tips and techniques from our teamof culinary experts. If you want to learn more, check out our video library at www.schnuckscooks.com.
You’ll also find a variety of Schnucks Cooks recipes for quick, easy and affordable meal solutions.
At our in-store Schnucks Cooks stations, our experienced Cooking Coaches will demonstratehow to cook our featured recipes and sample them for you to try! You’ll find all the ingredients
and cooking equipment for each recipe next to ourSchnucks Cooks station in select stores.
| 3 |
PHOTO
GRAPHYbY
Jen
nif
erSi
lver
berg
| 1 |
| 2 |
feastSTL.com SEPTEMBER 201142
EASY EATS
PHOTOGRAPHY bY Jennifer Silverberg
| CHEF’S |
1½ cups tawny port½ cup dried tart cherries½ cup dried sweet cherries½ cup aged balsamic vinegar½ tsp sugar1/8 tsp salt
1 Tbsp grape seed oil1 1½-lb pork tenderloin
salt and freshly groundblack pepper
1 Tbsp ice-cold unsalted butter1 to 2 pinches freshly ground black pepper
1/8 tsp cinnamon1/8 tsp ground cloves
1 oz dark chocolate, more than60 percent cocoapea tendrils, for garnish
| Preparation | Preheat oven to 350ºF.| 1 | In a medium saucepan, combine port,
cherries, balsamic vinegar, sugarand salt. bring to a low boil, thenlower heat to a simmer and reduceby half, stirring occasionally.
Meanwhile, in a heavy-bottomedpan, heat grape seed oil overmedium-high heat until it shimmers.Season pork with salt and pepper,and add pork to the pan. | 2 | browntenderloin on all sides, about 1½ to3 minutes per side. You’ll need toturn the tenderloin 3 times to searit completely.
Place the pan in the oven, and cookthe pork to an internal temperatureof 150ºF to 155ºF, about 8 to 12
chocolaTE foR dinnERRECIPE bY Nathaniel Bonner
Pork tenderloin is a great midweek dish because it takes so little time to prepare. The pan sauce in this recipe – with cherry,port and chocolate flavors – perfectly complements the pork and brings a unique element to the dish. be sure to add therecipe to your file for a quick weeknight meal or an impressive party dish.
| 1 |
| 2 |
| 3 |
Trimming The Tenderloin: It’s necessary to inspectthe tenderloin and trim any silverskin (elastin) to ensure aneven texture throughout the meat. If left on, the silverskinbecomes chewy and rubbery.
reducing The sauce: It’s important to keep anygastrique (balsamic reduction) thin when
warm, as it will set up and becomethick upon cooling.
resTing The meaT: All your meat-preparation effortswill be lost if the meat doesn’t go through a proper restingphase. During the cooking process, all of the juices and fatshave been forced into the center of the protein, and theycreate pressure. When you cut into the meat, that pressureis released, and the juices are lost on the platter. Lettingmeat rest allows the essential juices to be re-absorbed. Asa result, when the meat is sliced, no juices will run, and theproduct will stay moist and tender all the way through.
Check out feastsTl.com for a step-by-step slideshow on making this month’s dish.
minutes. Remove the pan from oven,put the tenderloin on a platter andlet rest for 10 to 15 minutes.
| 3 | Once the pan sauce has reduced,purée it until smooth in a blenderor with an immersion blender. Ifyou used a blender, add the sauceback to the pan. Reheat. Removefrom heat, and stir in the butter. Addremaining spices and chocolate, andstir until completely incorporated.
Spoon sauce onto a plate. Cut thetenderloin into 1½- to 2-inch sliceson the diagonal, and arrange sliceson top of sauce. Garnish with peatendrils and serve.
check iT ouT!
FeaStextra
ALL-NEW EXHIBITION
43Inspired Food Culture SEPTEMBER 2011
Join FEAST and the Schnucks Cooking School Team onWed., Sept. 28, at 6PM to make the tasty menu shownhere. Tickets are just $40 for a night of cooking,dining and wine. RSVP at schnuckscooks.com.
JOIN US!rsVP:
schnuckscooks.comor ..
slsc.org
$5 OFF TICKETSPresent this ad at any Science Center ticket station for $5 off a full-price,adult ticket to this exhibition.
B41
No limit. May not be redeemed for cash, duplicated or combined with any other discount. Offer not validon Friday or Saturday evenings. Tickets subject to availability. Coupon valid through September 16, 2011.
feastSTL.com SEPTEMBER 201144
p�¤�Ønlr©
@'??! #ÿ(? *":-',:@'??! #ÿ(? *":-',:
D777D777
D/77D/77D577D5774? 9?-,)8? - 0?'?C,ÿ"$ "9 ;)-'ÿ,:
6ÿ2 ÿ,?&0 -, Aÿ0C")$, !8ÿC?0366 222 !!!
=ÿ0ÿ, -$: "9 ")8 + '"C-,ÿ"$0-$A &?$,ÿ"$ C"A? %@+
," 8?C?ÿB? - 98?? 6ÿ2<>" !)8C1-0? $?C?00-8:<
O@X DFI# Y 09,=J /,AJ 0&9 DDI% Y 1G; DFI' Y 19X DBI'
±±±4ñ¸ºÀ?À¸¶í½·³½Áô¸¶µ4¸º
?À»³¯ÀÕÀ»½¹À¶
|6×Â4 B¸³¹´À¶ ñÀ½¿¾´ ?½¹½¹¿ ÔÀ´
ÐÀ ¾Ã²ÀÒïÔBç6<íGÔÓïB ë<ëçÕÍ õçGë
Ô×GB<6Gó< Ó<BñéçíçóÍ.ÙÙ ¼Û¤%¼ .».ÛÙ.,Ù% ���� �d\\
ÐñÍ ×GÍ ëçÕ<J
LRPPM/0ML&-,,8?00 0?,0
Ö³ÀÀ¹ÔÀ´
D/7.D/7.
'-3;%7"">,)!=$ /11(6665#%#F L,?=&G]] 2AHM- RIB%F W63$; B'<K
^ NH TGX],U
ÿ;#*"#,5)5$ )15(:4!/'B) V?G7@$= 2AH
>C?@== *?@[ 4,X;@X L]GSGJX,3; ;@ V@]AZ= VU[.*+ %"<&.
,)!=$ 6)1(/)44+')F PGXA=A@5X,
1@H Q$X(=&5UH ^ :&?$=;U <]7AHX,G? <9?]$X(;@X :@G; 4GC;@?U
ÿ-&08&;7'*.+,5!6$ ):=(46))
DFF :@[[,?C, PXH>C?@== *?@[ <9?]$X(;@X
.*+ 9;*;0.,5)5$ 12:(!/=)
B". O$A 2$7,?= OG]] 8?H0G!, %F ;@ O$A 2$7,?= OG]] 8?H\
(@ =@9;& B E]@C!=HMX ?$(&; X,3; ;@ <,AJ<G;& ^ <,U@XAJ E,&$XA
OC8@XG]AZ=H
v6×Â4 ×üÿÀ 6 Ö³ÀÀ¹ EÀÁ ° � 齿¾´µ´Ã¹Áµ ¸¶ B¾Àµµ´
@@XX DDDDDDFFFFFF ###################### Y 00000000099,,==
4ñ¸ñ¸ñ¸ñ¸̧̧̧̧̧̧̧ºÀººººººº ?ÀÀÀÀÀÀÀÀÀÀ¸¸Â¸Â ¶íííí½·½················³½³½³½³½³½³½½½ÁÃÁÃÁÃÁÃÁÃÁÃÁÃÁÁÁÁ ´¸´¸̧´¸̧̧¶µ4²*QVQP*Q+ ÒHV*&VS&/
Appointments are LIMITED...Call Toll Free NOW!
1-888-729-6949
MISSOURI:Chesterfield | Creve Coeur | Farmington | GlendaleNorth County | Shrewsbury | South CountySt. Charles | Wentzville
ILLINOIS:Belleville | CollinsvilleEdwardsville | Fairview Heights
13ConvenientLocations
MultipleHearing AidBrands
7 Day FreeTrial or 30Day RiskFree Trial
WellEquippedOffices
Experienced,TrustedProviders
LatestTechnology
Post-fittingCare andService
Here toStay
Today’s hearing aidsare so advanced
they can detect andincrease favorable
sounds AND decreasethe unwanted
background noise, sono more struggling tohear across the tableat a loud restaurant.
Try the latest digitalhearing aids for 7 days
FREE or 30 days riskFREE. You won’tbelieve what a
difference they canmake!
At Hometown Hearing& Audiology, you have
nothing to lose andeverything to gain…
including betterhearing!
www.hometown-hearing.com
restaurant:
your ability to hear with the latest hearing aids:
45Inspired Food Culture SEPTEMBER 2011
only 5 minutes from downtown
4426 Randall Pl. • St. Louiswww.bissellmansion.com
Plan Your Holiday Parties Now!The Bissell Mansion Restaurant andMurder Mystery Dinner Theatrehas made it easy for you and your friends or family to"Get Away With Murder" anytime you like.
Arrange for a private interactive comedy mysterythat will be presented with a delicious four coursedinner for you and at least 20 of your friends, family orco-workers.
The perfect event for your next company function or family affair.
Call For Details 314-533-9830“Stairway to Heaven”
Tues-Fri 11-2 & 5-9, Sat & Sun 5-9&1&. -23;48"% 9<' / -6>2$:<6=+ 70,&)(.,,(1))1 / !$"5"!<$#*82'2$5
+75" /6:7- "5"!% '.* & ,89 3086!*0% ) (087$ :"087.; ) 4!$6#: 2"1-$/"
Taste and discover authentic German dishes and traditional familyrecipes reminiscent of "Bavaria". Celebrate your heritage, a specialoccasion, or just sit back and relax in a unique atmosphere.Specialty Bier: Spaten Oktoberfest, Optimator, Celebrator, Bajuvator,Warsteiner, Paulaner, Franziskaner, Tucher, Bitburger, Weihenstephaner..."Bier Flights" and "Towers" available.
Celebrate Oktoberfest Season
Authentic GermanCuisine, Bier, Wine,Gemütlichkeit!
ZQTXQ ä�ýh^dñìdô Ìû�fh ÊVH+�MM·[ýh äÐ NVbZZNVNfQXKfKEHH
Ðùdý K &�¶ñ � ½ddRÉçýf�¶fÆ^çôñf�¶ ZZ�! f Zbù!
ñô[f�¶ É É�ìçôf�¶ZZ�! f ZbBVbù!
All You Can Eat Buffet - Over 150 Items
The Largest International Buffet & Grillin MissouriRoyal Buffet offers a wide variety of authentic Asian style, and Americanfood. You may choose from either a buffet, which consists of over 150 itemsor from a regular menu. We also have a habachi grill and all you can eatsushi bar. We have an extensive menu to choose from. You will not go awayhungry!! We also provide catering for any occasion. Come to Royal Buffetfor an excellent dining experience.
Present this ad to get 10% off buffet.Not valid for children or on a holiday. Not including drinks, one coupon per table. Not valid with other offers.
SUSHI AND GRILL
Fine DiningYou deserve a little get away…The Barrel RoomGrill and Steakhouse is the latestaddition to the Hidden Lake Winery experience.It is joining the picturesque Majestic Fallsreception site, the elegant Champagne Hall, andthe popular Silent Forest Retreat cabins. Featuringfull-service fine dining, the Barrel Room adds yetanother touch to the mystical atmosphere thatdraws guests to this rustic paradise. The BarrelRoom’s menu features a delightful array of lunchand dinner selections served with views of lovelywooded surroundings.
10580 Wellen RoadAviston, Il 62216618-228-9111
www.HiddenLakeWinery.com
feastSTL.com SEPTEMBER 201146
LUNCHOUTSIDE THE BOX
47Inspired Food Culture SEPTEMBER 2011
When I was a kid, my favorite lunch box was purple,metal and celebrated the boy band du jour: TheOsmonds. I loved that lunch box, and what I loved mostwas when my mom packed it with a peanut butter andbanana sandwich, potato chips and a Hostess cupcake.That wasmy idea of a dream lunch.
We asked the kids of some of St. Louis’ mostexperienced culinarians to task their parents withcreating their dream lunches. They jumped at theopportunity to press mom and dad into action toorchestrate fabulous lunchtime creations. The kidsbrought different sensibilities to the table; the chefs,they brought the goods.
WrITTen by Amy H. Burdge | PHOTOgraPHy by Jennifer Silverberg
SHOT On LOcaTIOn aT academy Of THe Sacred HearT
SushiBy Fabrizio Schenardi , Cielo restaurant
Lorenzohelpedmakeboth the rolls, with non-traditional ham, carrotand cucumber in oneand spicy crabmeatand cucumber in theother.He loves to use themandoline to julienne the vegetables andham.Dad’s close eyeandguiding handguardagainst potential cuts.
Yield | 4 to 6 rolls |
2 cups sushi rice, washed at least 4 times oruntil rice is clear
2¼ cups water½ cup rice wine vinegar1 pkg nori
12 strips julienned ham, divided12 strips julienned carrot, divided24 strips julienned cucumber, divided
¼ cup crab meatsriracha, to tastemayonnaise, to taste (optional)soy sauce
| Preparation | Bring rice and water to a boil in a medium sauce pan.reduce heat to low and cook until all water is absorbed, about 45minutes. When rice is done, spoon onto a parchment-lined bakingsheet and pour on rice wine vinegar. stir rice by cutting throughwith a wooden spoon and turning it over, careful not to press downon the rice. Fan the rice until cool to prevent overcooking. Place 1sheet of nori on a sushi mat. Wet your hands with water and spreadrice on the lower half of the nori, taking the rice all the way to theedges of the sheet.
For Ham, Carrot and Cucumber Rolls:Place 2 to 3 strips each ham,carrot and cucumber across the centerline of the rice and rolltightly. Cut roll into 6 pieces, and serve with soy sauce for dipping.
For Spicy Crab andCucumber Rolls:Mix crab meat with sriracha totaste. add a bit of mayo if you like it creamy. Place 2 to 3 cucumberstrips and crab salad across the centerline of the rice and rolltightly. Cut roll into 6 pieces, and serve with soy sauce for dipping.
Fruit-On-A-Stick withHoney-Blueberry YogurtBy Fabrizio Schenardi , Cielo restaurant
Lorenzomade the yogurt dipping sauce himself.This is a great dishwithwhich kids can lend ahelping hand.
strawberries, grapes and pineapplechunks
¼ cup blueberries½ cup plain yogurt2 Tbsp honey
| Preparation | Cut strawberries, grapes andpineapple chunks into bite-sized pieces andplace on bamboo skewers. Halve blueberriesand mix with yogurt and honey. serve as dippingsauce for the fruit.
Lorenzo has an elevated palate. He knows food. Heloves food. In fact, he ate his way across the globethis summer when he visited Chicago, New York Cityand Italy. When his dad, Fabrizio Schenardi, executivechef at The Four Seasons’ Cielo Restaurant, told himabout the project, Lorenzo initially made a pitch for icecream and chocolate cookies, but that turned out tobe a brief flirtation with an idea we all have from timeto time. After a little further brainstorming, father andson settled on some lunchbox options that were a bitmore nutritious but exciting nonetheless.
LOrenzO ScHenArdi, 8
LOrenzO’S LuncH #1: SuSHi+ Fruit-On-A-Stick witHHOneY-BLueBerrY YOgurt
49Inspired Food Culture SEPTEMBER 2011
www.thepost-dispatchstore.com | 24/7(877) 767-8785 (TOLL-FREE) MON. - FRI. 9:00 AM - 5:00 PMPRICE DOES NOT INCLUDE TAX, SHIPPING NOR HANDLING.
FIND MORE ST. LOUIS BOOKS ONLINE
/ )*'.+ -% !-0 &%*'!" ,#+($*,!
For some places,the intersection o
f food
and beer is a natural fit. Brewpubs
make
both under the same roof, meanin
g you’d
be hard pressed to find fresher sud
s to go
with a plate of food anywhere else
.
More than a dozenbrewpubs — places
that brew and sell their ownbeer and
serve a full menuof
food or light snacks
— operate within a
30-minute drive
of downtown St.
Louis.
The granddaddy
of the bunch
is the St.
Louis Brewery’s
Schlafly Tap Room, a
downtown fixture since
1991 that continues to brew some of the
city’s most innovative and flavorfu
l beers.
(Cask-conditioned Schlafly Ameri
can Pale
Ale is a perfect match for the city’s
best
plate of fish-n-chips.)
Sensational sudsalso are available
beyond the city’slimits. From Ferguson
to Kirkwood to St. Charles, craft b
eer is
flowing like never before. Here’s a
guide to
what’s out there:
!#&%%"
$&%%&'(-%:8 30+
%6'&".("<7&2' #2)"
2)": 2'$ )2;"<: &%'827'
="/"< &2)%<7": 892' 2'
"!62)+:7," :"<17'; %=
0+#"<&"'8(7)4 %<
%<2';" 567&"*
SensationalSuds
CHAPTER 9
Brew in the Lou: St. Louis’ Beer Culture – Past, Present and Future
By Evan S. Benn
864/25/11 11:41:24 AM
CBFDLN3HF JPHDP+3 L2 D/3 K8: '.0/D 5HP2D933H FPNJO3HI PD D/3
(.0/OPM5F EH3?.M0 CLQ .M $.H+?LL5! "LQ
Brew in the Lou: St. Louis’ Beer Culture – Past, Present and Future
By Evan S. Benn
87
4/25/11 11:41:29 AM
1991 that continu
city’s most innovative and flavorfu
l beers.
(Cask-conditioned Schlafly Ameri
can Pale
Ale is a perfect match for the city’s
best
e of fish-n-chips.)bl
=7/OP'< ;PJ >LLN 7/.32 9H3?3H =D3J/3M (PO3 L@3HF33F D/3=DQ #LB.F EH3?3H<GF 9PHH3ORP0.M0 JHL0HPNQ (3H3! /3 FDPM5F LM
9PHH3OF D/PD [email protected]< /3O5 %.N E3PN ?/.F+3< 9BD ML? PH3)OO35 ?.D/ =7/OP'< >3F3H@3 &NJ3H.PO =DLBD! O3DD.M0 D/3 933H FLP+
BJ FB9DO3 'P@LHF L2 9LBH9LM PM5 LP+Q
beerbookFINAL.indd 32
Much has changed in the 20 years since Tom Schlafly and Dan Kopman tookthe bold step of opening a brewery on the King of Beer’s home turf. Schlaflysays people told him he was out of his mind for doing such a thing – even helikened the move to starting a new religion in Mecca. Now that his beer is soldin more than a half-dozen states (and available at Busch Stadium – no smallfeat), it’s hard to question Schlafly’s success. The brewery he and Kopmanstarted in 1991 paved the way for St. Louis’ beer resurgence and set thestandard by which other craft breweries here are measured.(Another change since 1991: beer prices. That’s why beer drinkers in the knowflock to the Schlafly Tap Room on the day after Christmas. Every Dec. 26, thebrewery throws itself a birthday party with all beer prices rolled back to whatthey were in 1991 – about $3 a pint.)One thing that hasn’t changed is the misconception that Schlafly and othercraft brewers are waging a David-vs.-Goliath battle against the Big Brewerieslike A-B and MillerCoors. That story line heated up again after InBev’s 2008takeover of A-B. Almost overnight, the makers of Schlafly beer had the newtitle of St. Louis’ largest locally owned brewery.
;L 73O39HPD3 D/3 4:!:::D/ 9PHH3O L2 =7/OP'< 933H 9H3?35 .M 6::,! =DQ
#LB.F EH3?3H< 7LR2LBM53H *PM $LJNPM DPJF P FJ37.PO +30 ?/.O3 /.F
9BF.M3FF JPHDM3H ;LN =7/OP'<! H.0/D! PM5 OLM0D.N3 =7/OP'< ;PJ >LLN
9PHD3M53H [email protected] APF/ OLL+ LMQ
Brew in the Lou: St. Louis’ Beer Culture – Past, Present and Future
By Evan S. Benn
33beerbookFINAL.indd 33
==7//OPP'<'< ;;PJJ >LLN==DQ #LLBB.F EH33?3H<99PHHH33OF D//PD [email protected]))OO335 ??.D// =77/OP'<BBJ FFB99DDO3 'PP@LHF L
(3 '%, 1-#2'+-'%.$2'+*%&4
42+ 4-+'&-1#0/2'%6"*/ ', (6//
3-#)&-0+)646/'2"6
5#2$6 %-'%, 1-#2' *)6*()6!+#('
ST. LOUIS’BEER CULTURE
BREWin the
LOUPAST, PRESENT
& FUTURE
The Post-Dispatch’s resident “beer guy” Evan Benn, wraps up the city’s long and storied beer history in this newbook. From the beginnings of major manufacturers such as Anheuser-Busch, Falstaff and Lemp, through Prohibi-tion and the passage of the 21st amendment, the shake-up of the InBev takeover and the current microbreweryexplosion,Brew in the Lou offers a complete history along with suggestions for great meal and beer pairings.
$19.95
BREW IN THE LOUST. LOUIS’ BEER CULTURE • PAST, PRESENT & FUTURE
NEW BOOK!
3J/3M (PO3 L@3HF33F DD//333L0HPNQ (3H3! /3 FDPM55FFF LLLPN ?/.F+3< 9BD ML?? PPHH3H33O =DLBD! O3DD.M0 D/3 99333333HH+Q
n states (and availablefeat), it’s hard to question Schlafly’s success. Thstarted in 1991 paved the way for St. Louis’ beestandard by which other craft breweries here ar(Another change since 1991: beer prices. That’sflock to the Schlafly Tap Room on the day afterwery throws itself a birthday party with ll b
Roussin is a member of the Brewery Collectibles Club of America
(bcca.com). Founded in St. Louis as the Beer Can Collectors of
America, the club has expanded to include other breweriana, much
like Roussin’s collection.With so many beer cans produced over the years, and only so
much room in basements and houses, a lot of hard-core beer can
collectors have taken to focusing their collections.
Take Jed Conroy, an electrical contractor in Bethalto, Ill., who
collects cans that have numbers in their name, such as 905, Cloud
Nine, 5 Star, Brew 66 and Straight 8 beers.
“I’ve hit that wall now where it’s hard to find numbered cans that
aren’t so rare they cost a fortune,” he said.
His rarest can is a white A-1 Beer test can from Phoenix, and there are
only three known to exist. You can see it at beerbythenumbers.com.
By Evan S. Benn
18
By Evan S
beerbookFINAL.indd 18
ery Dec. 26, theeer prices rolled back to what
tion that Schlafly and othertle against the Big Breweriesup again after InBev’s 2008f Schlafly beer had the new
33
TURE
rthday party with all bebout $3 a pint.)
conceptath batte heatedmakers ofbrewery.
Others now specialize in number beer cans, but Conroy, 46, says,
“I’m the original.”Bob Chapman of St. Louis County remembers getting a call at
11:35 one night from another collector who thought he had a can
he might want. When he brought over the can and Chapman saw
that it was a black St. Louis ABC Old English Ale can, “it took me
five seconds to say yes,” he recalls, pointing to the can, one of only
five known to still exist in this country.
The Lever Bros. retiree once had 20,194 cans but now specializes
in Missouri collectibles and cans, including Muehlbach, Country
Club, Fishbach and Capital beers. He’s partial to items from
Griesedieck Brothers in St. Louis and M.K. Goetz Brewing Co. in
St. Joseph, Mo., partly because so many people in St. Louis are
focused on Anheuser-Busch memorabilia, he explains.
*LMPO5 >LBFF.M F.DF PNLM0 D/3 NLH3 D/PM -!1:: 933H 7PMF
5.FJOP<35 .M /.F "PH<OPM5 (3.0/DF! "LQ! /LN3Q >LBFF.M /PF
933M 7LOO37D.M0 7PMF 2LH NLH3 D/PM 4: <3PHFQ
By Evan S. Benn
19
beerbookFINAL.indd 19
Pasta SaladBy Fabrizio Schenardi , Cielo restaurant
Serves | 4 to 6 |
1 lb dried tri-color fusilli pasta2 red bell peppers
2 cups fresh green beans1 chicken breast
salt and freshly ground black pepper6 to 8 strips bacon, cooked and crumbled
½ cup green Sicilian and kalamata olives, quartered1 small jar sundried tomatoes, drained and julienned
5 to 6 fresh basil leaves, julienned¾ cup extra-virgin olive oil¼ cup balsamic vinegar
| Preparation | Boil pasta over high heat until al dente, about 8 minutes. Drainand set aside to cool. roast red peppers under the broiler or over an open flame,turning often, until skin is blistered. Place in a brown paper bag and let cool. removepeppers from bag, peel off skins, remove seeds and julienne the flesh. set aside.
Bring a large pot full of water to a boil. Blanche the green beans by placing themin the boiling water, then submerging them in cold water to stop the cookingprocess. remove from cold water and cut into bite-sized pieces. set aside.
Brush chicken breast with a light coating of olive oil, and season with salt andpepper. Grill until cooked through. let cool, and then cut into cubes.
in a large mixing bowl, combine pasta, roasted redpeppers, green beans, chicken, bacon, olives, sundriedtomatoes and basil. in a small mixing bowl, whisktogether olive oil and balsamic vinegar. season to tastewith salt and pepper. Pour dressing over pasta saladand toss to combine. refrigerate until cool.
Banana-Nutella CrêpesBy Fabrizio Schenardi , Cielo restaurant
This recipe is easily altered to createdifferent crêpes.Simply add spices or lemon zest to thebatter, andfillwith desired spreads, cheeses, fruits, veggies ormeats.
Yield | eight 9-inch crêpes |
3 eggs1/3 cup all-purpose flour2 cups milk1 dash vanilla extract
canola oil1 jar nutella
4 bananas, dividedconfectioners’ sugar
| Preparation | in a large mixing bowl, whisk together eggs and flour untilsmooth. slowly add milk, while whisking, and then vanilla. if desired, batter canbe made ahead and refrigerated for 2 to 3 days. Coat a nonstick pan with canolaoil and heat to medium. ladle the batter onto the pan in a paper-thin layer. Cookuntil batter begins to bubble and rise, about 1 to 2 minutes, and then flip. Cookan additional 1 to 2 minutes. repeat until batter is gone, and let crêpes cool.
on each crêpe, spread a thin layer of nutella. Cut ½ a banana into thin slices andarrange on the crêpe. Fold in half, then in quarter. Dust with sugar and serve.
*Tomake the crêpe into a roll (which can be easier for kids to handle), spreadwith
nutella, then place awhole banana in themiddle of the crêpe and roll tightly. Cut into 6
bite-sized pieces.
loreNzo’S luNCh #2: PaSta Salad+ BaNaNa-Nutella CrêPeS
feastSTL.com SEPTEMBER 201150
ELLiE CrafT, 5½ OLivE CrafT, 3 When your dad is Gerard Craft, chef and partner ofNiche, Brasserie by Niche, Taste Bar and the highlyanticipated Pasteria by Niche on the way, you couldprobably ask for – and get – just about anything.
So it’s a bit ironic that when tasked with imaginingher dream lunch, Ellie’s request was for Lunchables.To keep both girls engaged – from concept to delivery– Dad-Chef decided on gourmet takes on the classics.The “lunchable” menu included pork shoulder (yes, hecooked it for 14 hours) with Marcoot Jersey Creamerycheese and crackers. Carrots with yogurt ranchdressing rounded out the tray of goodies.
More gourmet classics followed with a fluffer nuttersandwich made with soy butter and homemade fluffaccompanied by made-from-scratch peaches-by-the-foot. Ellie’s inspiration was brilliant, and her dadwas able to elevate beloved lunchbox fare into adelectable dream come true.
51Inspired Food Culture SEPTEMBER 2011
Broadway. Family style.
September 27 - October 9 • Fabulous Fox Theatre
www.TheAddamsFamilyMusical.com
Tickets: The Fox Box Office • 314-534-1111 • MetroTix.com®
jMM�IfcnJjKn�IlKfnb�Jh�LLÁl�cfdfnJ
JnLI* ¥+µµqqq jKn�IMHI�MMKJEnnenb�JnLI* µ¨+µ¦qqq bfjhI JeÁMGnK IKMHI dM�jnEnnenb�JnLI* ²¯+²ªqqq d�HjhMHI dMH�Ennenb�JnLI* ¯)+M�I* ²qqq lfb� ÁMHKE�Á IM Ihn ÁEnnenb�
l¿�� j�w¿O¿NxÁc�� IKMHI dM�jn
l�{� ux z{��{�|µ+¦¦¦+lHb+Ác��OOO*wyzuw�z���*zy�
Come Visit... The NewestWinery in Augusta.Family owned, Noboleis Vineyards, begins it's first full season offering a full line of Estate-grown, award-winning Missouri wines. Come join us for lunch and take in the views ofthe rolling vineyards surrounding the winery.
Open daily until 5pmMusic on weekends May-Octobervisit our website to check out upcoming events www.noboleisvineyards.com100 hemsath rd.augusta mo 63332636.482.4500 No
boleis Vineyards
feastSTL.com SEPTEMBER 201152
ELLiE’S & OLivE’S LunchabLES:carrOTS wiTh YOgurT ranchDrESSing + crackEr SnackErS-Or- FLuFFEr nuTTEr SanDwich+ PEach FruiT bY ThE FOOT
carrots with Yogurt ranch DressingBy Gerard Craft , craft restaurants ltd.
1 cup aïoli¼ cup buttermilk½ cup plain Greek yogurt½ tsp onion powder½ tsp garlic powder1 tsp fresh lemon juice1 tsp minced chives1 tsp minced flat-leaf parsley1 tsp minced mint
kosher saltraw baby carrots, peeled
| Preparation | Place aïoli in a large bowl. Whisk in buttermilk,followed by yogurt through salt. If the dressing is too thick, adda little buttermilk to thin it out. serve with carrots.
Fluffer nutter SandwichBy Gerard Craft , craft restaurants ltd.
¼ cup water1 cup corn syrup1 cup sugar
2 egg whites½ tsp vanilla extract¼ tsp cream of tartar
bread slicessoy butter
| Preparation | In a saucepan, heat water, sugar and syrupto 235°f. Meanwhile, in a stand mixer fitted with the whiskattachment, whip egg whites, vanilla and cream of tartar tosoft peaks. Once sugar is at temperature, slowly pour intothe whites while the whisk is moving at medium speed. Whipmixture until it is cool.
cut small rounds from the bread of your choice using a cookiecutter and pipe on some soy butter (or peanut butter if your kidcan have it). Pipe on a little marshmallow fluff and, if you want,you can blow torch the top.
STarTEr
Main Lunch #1
53Inspired Food Culture SEPTEMBER 2011
�����`;É2*.Á¾.à W0¹¿`;É2*.Á¾.ÿ `Y c»Á¾ �.Á¾ Ç, ���
���¼���¼���� ¾Ç## ,Ã..� �¾�´´¾���¾����aÊÎ- Ê+ S)- R#À'Î@À- rÅ'º'Ì*]@1)'Ì-»
O-ÃÀtʽÌÀ�v]OSuntrup T@À½Å/@� Ã-ź'1- @Ì/ È@ÅÀà /-ÈÀ»
ÊÈ-Ì ���´ @Î ÀÊ ��´´ ÈÎ
eÇà ,»## 0.¾;(#Á ÇÉ x`R T#¾(Ë;¾. V.ø(2.© ¸(Á(¾ :Ë�»Á;¹2Ç˵»#¾(Ë;¾.Á.ø(2.¹©�²�� x`R Ç, ^Çþ* yË.Ã(2;¿ bbv¹ U*. x`R É;Ë.¿ ËÇ0.# É;Ë.Á ;É0 #Ç+Ç ;Ã. Ã.+(Á¾.Ã.0 ¾Ã;0.Ë;Ã%Á¹ÄdÉ #(.» Ç, ÁÅ.2(;# LÉ;É2(É+ Ë»Á¾ LÉ;É2. ¾*û x`R LÉ;É2(;# Á.ø(2.Á¹ YÉ Á.#.2¾ ËÇ0.#Á¹ V.. 0.;#.à ,Çà 0.¾;(#Á¹
SadrU`Qd `T vdSSdUOad[Sad]w`[Sd[w[td`T bUdd»
S)- v]O�T-Å'-à 'à -ǽ'ÈÈ-/�'À) ?ÊÀ)#-*-Ì/@Å� È-Å+ÊÅÎ@Ì1- @Ì/ @Ì -�1-ÈÀ'ÊÌ@#ÌÊ 1ÊÃÀÎ@'ÌÀ-Ì@Ì1- È#@Ì»O)'#- ÊÀ)-Å ?Å@Ì/à 1ÊÃÀ ½È ÀÊ À)ʽÃ@Ì/à +ÊÅÎ@'ÌÀ-Ì@Ì1-Á v]OÊ�Ì-Åà È@� ÌÊÀ)'Ì* +ÊÅÀ)- KÅÃÀ +ʽÅ�-@Åà ÊÅ �´Á´´´Î'#-ûVÅ-ÀÀ� -�)'#@Å@À'Ì*»dº-Ì ?-+ÊÅ- �ʽ /Å'º- 'À»
Sadv]O�TdU`dT»
V@� ÌÊÀ)'Ì*» � �-@Å÷�´Á´´´Î'#-û<´ xÃ;%. X;0Á
gÉ+(É. x.#¾ÁxÃ;%. WǾÇÃÁY(# v*;É+.Á
V2*.0»#.0 dÉÁÅ.2¾(ÇÉR(Å.à x#;0. dÉÁ.þÁ
v]OR#À'Î@À- T-ź'1-«
v]Od+K1'-ÌÀ r�Ì@Î'1Ã_-Ãà -Î'ÃÃ'ÊÌû ]ÊÅ- /Å'º'Ì* È#-@ýÅ-»
T½ÌÀŽÈO-ÃÀ tʽÌÀ� v]O
���»Ã½ÌÀŽÈ?Î�»1ÊÎ���¾���¾����
S)-R#À'Î@À-rÅ'º'Ì*]@1)'Ì-«
�»�:Æ @ÈÅKÌ@Ì1'Ì* +ÊÅ ½È ÀÊ ��ÎÊÌÀ)Ã
�»@»1» ÊÌ Ã-#-1ÀÎÊ/-#Ã
Pork Shoulder with Cheese and CrackersBy Gerard Craft , craft restaurants ltd.
1 cup salt1 cup sugar
16 thyme sprigs2 cloves garlic, crushed
1 boneless pork shoulder1 block Marcoot Jersey Creamery Cheddar
crackers
| Preparation | combine salt, sugar, thyme and garlic, and rub liberally allover the shoulder (you don’t need to use all of it but be sure to create a thickcoating). let sit over night. the next day, cold smoke the shoulder for 2 hours.cook at 150°f for 14 hours. remove from oven, wrap in plastic wrap and pressunder weight. Once cooled down and set, slice into 3-ounce cube portions.served sliced thin and cold with cheese and crackers.
Peach Fruit by the FootBy Gerard Craft , craft restaurants ltd.
3 peaches, pits removed5 Tbsp simple syrup
| Preparation | Purée peaches and syrupin a blender until very smooth. Pour someof the liquid onto a piece of acetate andspread into an even layer. Place in fooddehydrator at 125°f and dry until it has theconsistency of a fruit roll up.
cut 1-inch by 12-inch strips of parchment(or however long you want them to be).cut slightly skinnier strips of the fruit andlay them on the paper very carefully. rollup to look like tape.
MAIN LUNCH #2
DESSERT
feastSTL.com SEPTEMBER 201154
This high-energy crew of cousins pack a pretty fiercelunchbox. Their moms are St. Louis food mediamavens, Margaret and Bridget Kelly (aka, The KellyTwins, who currently produce Twice Baked, a cookingshow on bluehighwaystv.com), and the kids haveabsorbed their moms’ interest in and passion forhealthy eating.
Their lunchtime choices reflect that practicalwholesomeness. Whole grain breads take centerstage. Fresh fruits and vegetables are packed withevery lunch. High-quality lunch meats, granola barsand juices made with whole fruits are thoughtfullyincluded. From homemade quesadillas and bagelsandwiches to fresh fruit smoothies and an apples-and-oats dessert, each lunch is designed to energizeand provide steady going through the day.
HeaLTHy everyday OpTiOnScheck it out!
Feastextra
HOw dO yOu geT kidS TO aSk fOr THiS kind Of LuncH?head to feastStL.com to read our Q&A with the kelly twins and get recipes for some of thecousins’ favorite healthy lunchtime treats.
Pictured from left to right:
aidan OwenS, 7Liam OwenS, 10Jack rieS, 11TayLOr rieS, 15
Serving your child their fantasy school lunch isn’t aneveryday possibility. Instead, parents dream of incitingexcitement with whole grains and whole foods (and awhole lot of ‘em). We found four kids whose idea of agreat lunch is actually most parents’ fantasies.
55Inspired Food Culture SEPTEMBER 2011
Fine DiningA Fine dining experience at a modest price with a wel-coming atmosphere for any occasion.
SEASONSAMERICAN CUISINE
VB iCA"E j_D%_Aj]_@%_A?_F`� 30Z^Y�X\Z�VZVY
¥¥¥�@_b@CD@bE_A[abDa"[@[D_�aCE
Be our friendon Facebook
Lunch Hours: Tuesday-Friday 11am-3pm
Dinner Hours: Tuesday-Thursday 5pm-9pmFriday & Saturday 5pm-10pmSunday: Sunday 4pm-9pm
Cutting edge seasonal foods; superior seafoodand fresh fish and meat selections; soups,salads,and an assortment of desserts.ALL tailored to any taste.
Fried chicken with mashed potatoes andcountry milk gravy are featured on Sunday nightsand SLOW roasted prime rib dinner specialsare offered every Saturday night.
�h;NMù �ú:OP L �9O7h4OP �N:QO ¼¾À
$ :s-+X 2W L:UX cTOOJ T3 "UX-+X/WTXOYG- cTOO+2p3 7TOOsVX
")-+24X/ gs'2/T+X-D"s0/X-X <sOsY
^T3V)T3X :)++2 \s/X
gTOX+ @X0s+2
7XsO <sO+T3q2ZZs
e/2)0X/ <TZTOTs3
<U/T40 B/XVs3s+T
c24X4sYX :T/s4T-) 1 "s--s+s "sQX ´Prû ãúùãó== ÚNûó
uÒÍþ! ÂþÏÍ ¤ÍBòùBÓ ¤Ó ¿üþÏÍþÑýùþò! ç!è! O ç!èè
MLF áG==õúÕû ¯G==rLN þNûõNùþKN÷õNùMGN=OkÚµ IKdMF
IKIiJKLiIICIÕÕÕgâGrûMroGúgPúü
Great New Lunch and Dinner Menu
Featured on the Food Networkand Travel Channel's "Pie Paradise"
116 Main StreetFestus, MO
OPEN 11 a.m. - 9 p.m. Mon. - Sat.1 p.m. - 9 p.m. Sunday
118 Marketin Historic Kimmswick, MOOPEN 10 a.m. - 8 p.m.
The Blue Owl Restaurant & Bakery IN HISTORICKIMMSWICK, MO
Upcoming Eventsin Historic Kimmswick
www.theblueowl.com636.464.3128
Tuesday-Friday 10am-3pmSaturday & Sunday 10am-5pm
Hearty Breakfast, Country Style Lunchesand Fabulous Award Winning Desserts
Introducing theNew Terrific Triofor only $12.95
Choose any 3 Items:♥ Cup of Soup ♥ 1/2 Salad
♥ 1/2 Quiche Slice♥ 1/2 Reuben ♥ Mini Croissant
♥ Slice of Pie
♥ Girlfriend's DaySeptember 17th & 24th
♥ Anheuser ThursdaysEvery Thursday
♥ Riverboat DaysSept. 15th, 29th & Oct. 13th, 27th
♥ Witch's Night OutOctober 21st
♥ Apple Butter FestivalOctober 29th & 30th
♦ Voted Best Neighborhood Restaurant in 2010Riverfront Times
♦ A-List 2011 Best Retro RestaurantSt. Louis Magazine
4000 Shaw Blvd. St. Louis MO 63110314-771-4001
Tues - Thurs. 11:00am - 7pmFri 11am-8pm • Sat 9am-8pm • Sun & Mon CLOSED
Experience True, Southern Hospitality & Great Home Cooking at
Josephine Spallino, 1940
Ù"&[ (""JQ$W µþQ_[] ¾QóT Ð"ê[
Some of our menu items include:Mama's 8 Layer LasagnaMemphis Style Hickory Smoked BBQAuthentic Monte Cristo SandwichHerb-crusted Baked Tilapia
Fresh Fried Chicken (fried to order)Meat Loaf Mama's WayFried Catfish FiletsChicken Fried Steak
Pecan Pie, Peach Cobbler,Sweet Potato Pie andBanana Pudding
Suntrup Buick • GMC4200 N. Service Rd. • I-70 and Cave Springs
639-939-0800 • www.suntrupbpg.com
Only $31,795*
*See dealer for details. Ad vehicle not compatible with any other dealer promotions.
2011 BUICK ENCLAVE CXL
For 20 years, BoB MephaMwore down the road between Bayou
Lafourche, in Louisiana, and UniversityCity. one man. one truck. packed to the
gills (if you’ll pardon the pun) with fish.
he was a piscine prophet attempting tospread the gospel of Gulf seafood to a city with
an appetite for meatless meals that didn’textend much past Lenten obligations. When
Mepham opened Bob’s seafood’s outdoorstalls in 1978 in The Loop, he was one ofonly a few fish merchants in the area.
“your stores had very little ... when wewere outside, in The Loop, there werevery few places selling fish here,”he recalls. “We had two stalls, andthere were two counters there.
WriTTen By Russ Carr | phoToGraphy By Gregg Goldman
off thehooK
“It was all open air. We sold on Saturday, only out of icechests. I got back with the truck about 6 or 7 Saturdaymorning and sold all day, ‘til we were out of seafood andready for a few days off.”
But like any good evangelist, Mepham remainedundaunted. Each week, he would dutifully drive down toBayou Lafourche and, from a dock or boat, hand-pick theselections he wanted to sell back home.
As more people discovered the once-a-week-wonder fishmerchant, appetites for seafood increased. Mepham’sgospel spread, and his business grew. In 1988, Bob’sSeafood moved indoors, into a 900-square-foot storesteps away from the original stalls. Mepham also rentedfreezer space in Maplewood so his company could bettercater to area restaurants.
Soon after, Mepham was no longer going to the fish; thefish were coming to him. St. Louis had converted. AndBob’s Seafood needed a much bigger sanctuary.
“It was a cryin’ need for more space” that brought Mephamto the company’s current location, a 12,000-square-foot
shop on Olive Boulevard, just a block east of I-170.The benefits for customers and staff of
finally having walk-in freezers andcoolers on-site, a spacious cutting
room for processing fish, anda greatly expanded retail areareadily outweigh any nostalgia
for the prior digs.
“We don’t see nearly as many bizarre-looking people aswe used to,” laughs Mepham. “And if we want to go out tolunch, we can’t just walk across the street or down theblock. We have to get in the car. We were in The Loop fora long time, and we kind of miss it a bit now and then. Butthe new place is great; it was the right move to make.”
These days, a fleet of Bob’s Seafood trucks whizzes to theairport, the store and almost 200 client restaurants andkitchens – in contrast to the days of Mepham’s solitaryruns to the bayou. Although the scale of the companyhas changed considerably over 33 years, the qualityof the company’s seafood remains the same. Whetherhe’s standing on docks, pointing out picks from just-arrived fishing boats, or placing orders with distributorsworldwide, Mepham ensures only the best of the catch isdelivered to St. Louis tables.
His dedication to excellence has led to lastingpartnerships.
“Bob’s Seafood and I have been working together since1989. It was the first truly consistent local seafoodsupplier I could find,” says executive chef Lou Rook III ofAnnie Gunn’s and the Smokehouse Market.
“Bob built his business on freshness, quality andpersonalized service. It could be Viking Village scallops,golden tilefish or canyon run tuna; the quality of theseafood is always the best or Bob’s will not offer it.”
And, on any given day, Bob’s Seafood offers a lot. On theretail side of the store, lobsters sleepily bobble about ina large, glass-walled tank. Display cases run nearly thelength of the room, starting with mussels and tins of lump
59Inspired Food Culture SEPTEMBER 2011
Simply The BestGreat Steaks and SeafoodKreis' serves the finest USDA PrimeMidWestern Corn-fedBeef, aged four to six weeks in house. We offer an extensivechoice of the classic Steak Cuts and Seafood including ourfamous Prime Rib. Simply the best available-Top 2%. As wellas Colorado Lamb Chops, the best you can buy!
Call Today To Book Your Reservation314-993-0735
www.kriesrestaruant535 S. Lindbergh, St. Louis
(Conveniently located 1/3 mile north of Highway 40/64between Conway and Ladue Road)
Bring In This Ad For aComplimentary Bottle ofWine* fromourWine ListUpTo a $30Value - OR - 20%OffUpTo$20maximumoff your bill.*Valid only with purchases of two dinner entrees.
Dine-in only. Not valid on holidays or with any other discount.Reservations recommended. Walk-Ins always accepted.
Expires 10/31/11.
GREAT STEAKS& SEAFOOD
117 N. Main St., Waterloo, IL, 62298Call: 618-939-7127
Mon-Thurs 11am-8:30pmFri & Sat 11am-9pm
JV's was the former home of the Schorr family brewery, which was built in 1880'sand operated up until prohibition years. There are three fermenting cellars belowstreet level; the third story down is now under water. JV's has been in operationunder the same management for 27 years. We serve the best in hickory smokedpork and chicken. Our ribs and chicken are smoked for five hours, while our brisketand pork butts are smoked for over 14 hours for full flavor. Our BBQ is served withsauce on the side, because we can. We are Happy to be celebrating our 25th year inbusiness!!
Our BBQ is served with sauce on the side because we can
All You Can Eat Sushi Buffet Made FreshExperience the Art of Sushi!
2009 Zumbehl Rd.Bogey Hills Plaza near Dierberg's Supermarket
St. Charles, MO 63303636-949-8888
Hours: Mon thru Thurs 10:30 AM to 10:00 PMFri and Sat 10:30 AM to 10:30 PMSunday 11:30 AM to 10:00 PM
12644 Dorsett Rd.Maryland Heights, MO 63043314-205-8985FAX: 314-205-8837
Hours: Mon thru Thurs 10:30 AM to 10:00 PMFri and Sat 10:30 AM to 10:30 PMSunday 11:30 AM to 10:00 PM
2981 Highway KO'Fallon, MO 63368
636-272-8877FAX: 636-272-8887
Hours: Mon thru Thurs 10:30 AM to 10:00 PMFri and Sat 10:30 AM to 10:30 PMSunday 11:30 AM to 10:00 PM
BUY 1 GET 1FOR
1/2 PRICE!Does not include other offers! Thru Oct. 30, 2011
www.thepost-dispatchstore.com(877) 767-8785 (TOLL-FREE)MON. - FRI. 9 AM - 5 PM
BUY ABOOK BUNDLE
SCAN TO VIEW THE BUNDLESORDER ONLINE OR CALL TODAY
LIMITED QUANTITIES AVAILABLE
GET OVER
70%OFFGREAT POST-DISPATCH TITLES
TX[]MO]PVSMOR[
The King’s Reign
N[] [ZONQPW Q\ N[] SP]^]PW ZX ONU YQMZO
crab meat then switching to increasingly more colorful,glossier cuts of trout, shark, salmon and tuna. A handfulof young men orbit around behind the counter, takingorders and filling bags with ice or lemons. Barb Mephamzips between them, instinctively finding that onepuzzled customer and providing friendly, fishy wisdom.
“She’s so much better at dealing with people than I am,”says her husband. “She’s so good at it. This is what I do,”he says, gesturing toward the many stacks of receipts,invoices and other papers piled on his desk. “I try to keepthe bills paid.”
Of course, he’s also hard at work ordering the seafoodthat earns consistent kudos from local chefs and savvyhome cooks for his shop’s extensive selection and theexceptional quality of its seafood.
“I’ve used Bob’s since I was at An American Place, sogoing on six years,” says Josh Galliano, executive chef
at Monarch Restaurant and Southern Bistro.
“I always get Gulf crab from Bob’s. Everyone elseusually carries pasteurized and canned crab, and thatequals tasteless. Bob’s stocks Gulf blue crab meat,and they actually know what I mean by ‘gumbo crabs’.’ ”
From Mepham’s perspective, it’s his customers whohave been steadily raising the bar.
“Everyone’s gotten more sophisticated,” he explains.“When we first started, people were happy to get somesalmon. Now, people are much more knowledgeableabout food. They want to know what river [the salmon]came out of, and when and who caught it, and whatschool it went to.”
That’s the kind of knowledge Anne Cori seeks when sheinvites students to Mepham’s shop as part of a KitchenConservatory class on fish and seafood. Only about half ofher students are aware of Bob’s Seafood before the class;she takes them there so they can expand their familiaritywith the many available varieties of fish and shellfish.
“This class is to demystify fish and shellfish for thecustomer … to learn how to cook things other thansalmon and shrimp,” Cori says.
“Bob’s, because they’re both wholesale and retail, iswonderful for that. They get a bigger variety of fish thanwhat’s available at the supermarkets. I mean, I don’tthink I’ve ever seen escolar in the supermarket. ButBob’s usually has escolar.”
Cori’s association with Mepham is two decades old. Thefirst class she led at Kitchen Conservatory was in 1991 asa substitute teacher; Mepham was supposed to lead theclass on fish, but asked Cori to fill in at the last moment.Now owner and president of Kitchen Conservatory, Coricredits Mepham’s innocuous request with getting herwhere she is today.
If Mepham has a request of his own, it’s that customersuse common sense when they pick fish.
“There are a lot of people that think if they eat just rightthey’re gonna get out of this world alive,” he chuckles.
So Mepham imparts some wisdom to Cori’s students.
“We meet at Bob’s, and we go through what’s in the case,”says Cori. “Then we get to go back in the cutting room,and Bob usually will give them a presentation on what’s‘on his mind today’ in the world of fish.”
Mepham is quick to endorse the various farm-raised fishhe offers. While his farm-raised selection comes fromall over the world, he says his personal favorites arethe ruby, golden and rainbow trout farmed in the SnakeRiver Valley of Idaho.
Automatic,Air Conditioning,
Power Locksand Windows, Tilt,
Cruise,CD Playerand more!
Stk#C1505
SHOP ONLINE AT: www.weberchevrolet .net
*Sale prices include all rebates & discounts. Select in-stock vehicles only. See dealer for details.
Creve Coeur, Missouri12015 Olive Blvd.
314-567-3300TOLL FREE 1-888-408-2470
KOHLS
ST. LOUIS CRUZE HEADQUARTERS
EveryoneQualifies
$15,900Ï
feastSTL.com SEPTEMBER 201162
“That [farmed] trout is as good as any you’re going to eat,”he says. “Maybe, there’s some stream some place that hasbrook trout that have just a little bit better flavor, but I don’tknow where it is, and I don’t have time to go fish in it.”
That’s not to say Mepham downplays wild seafood.He calls Copper River king salmon “the very best ofeverything.” But he understands that given its price, it’snot for everyone. Instead, he advises customers to get themost out of what they can reasonably afford.
“The good, Scottish farm-raised salmon is probably 95percent as good [as wild salmon]. But if you want thatextra 5 percent, you’ll start paying for it. It’s like a $250bottle of wine against a really good $12 bottle of wine.They’re still both so far ahead of Boone’s Farm, you know?”
That kind of attention to customer service – ensuringthat good value and good quality go hand in hand – hasbeen paramount in developing the great word-of-mouthadvertising Bob’s Seafood enjoys. Satisfied customersspread the word to co-workers, friends and family.
Katie Lee’s association with Bob’s Seafood began at heraunt Zoe Robinson’s pan-Asian restaurant, Bobo NoodleHouse. When Lee opened Katie’s Pizzeria in RichmondHeights in 2008, Bob’s Seafood was the obvious sourcefor seafood. “They give me such really good service, evenif we order in the afternoon – especially if we order in theafternoon,” Lee says.
“I get lobster, tuna, shrimp, mussels and the head-onlangostinos,” Lee reels off. “The quality has always beenwonderful.”
Orders from Bob’s Seafood end up all over Lee’s menu,from a Tuscan grilled shrimp salad with clementines to asmoked-salmon pizza.
“Everything I have ever tried to do is to be innovative andprogressive, to keep our food on the cutting edge. Forthe last 22 years, Bob’s Seafood has been a major part ofit,” says Rook, who names Mepham’s shop as one of thesources for the Mexican white shrimp used exclusively inAnnie Gunn’s famous smoked shrimp.
“I know that Bob and [manager] Phil [Nekic] are always outthere looking for something on the edge for Annie’s. Youhave to have great relationships like that to succeed.”
The success Mepham has enjoyed is also evident in St.Louis’ gradual transformation from a city that could barelymuster crab Rangoon to a place where salmon pizza andceviche seem right at home on a menu. His lightly cynicalwit notwithstanding, Mepham seems genuinely pleased atthe city’s evolution.
Ironically, the seafood evangelist admits to a personalconversion, himself.
“Before I got into this business, I would always eat fishwhen I went to a restaurant,” he grins. “Now, we take so
much [fish] home and cook it that when we go out ... Iwant a beefsteak.”
63Inspired Food Culture SEPTEMBER 2011
(*5) 3B64,E; '4$L#& EICCK /CA%A: 9 GD+ 2E7H;,G0 615>5.-<-.-**8 9 FFF+"!AJ#CCIK!IKJ$!A?J#+=$@
FOLLOW US ON
Penne Ala Salute1 - 28 oz. can peeled Italian style pear tomatoes3 cloves garlic1 teaspoon salt½ teaspoon black pepper1/3 cup extra virgin olive oil¼ cup fresh basil2 cups broccoli florets
½ cup sliced sun-dried tomatoes1 cup sliced mushrooms¼ cup grated Asiago cheese orRomano cheese4 cups cooked penne pasta cooked al dente(1/2 lb. uncooked pasta)
In a food processor, mince garlic, olive oil and salt & pepper together for oneminute. Cut Italian style tomatoes into small pieces (about 1” cubes), reservesome liquid. In a bowl combine garlic & olive oil mixture with cut tomatoes,add chopped fresh basil. Set aside.Place pasta, broccoli, mushrooms and sun dried tomatoes in a one-gallon
pot of rapidly boiling salt water.When water boils again, drain. Toss pastatogether with sauce mixture in a large bowl. Serve immediately. Sprinkle pastawith grated Asiago cheese, fresh basil and drizzle with extra virgin olive oil.Makes 4 servings.
Tuesday - Rib Eye, Wednesday - Fillet & Thursday - Strip
Where Friends and Family Meet…St. Charles Best Kept Secret... TUBBY'S PUB & GRUB
Located inside PLAZA LANES has Steak Specials for $12.99
506 DrosteSt. Charles, MO
636-724-1350
Lunch: Monday -Friday 11AM - 2PMDinner: Tuesday - Saturday 4PM - 10PM
636-925-1033Eat In • Carry Out
Banquet Facility • Catering Available
PLAZA LANESFamily Fun, Parties and LeaguesNewly Renovated Bowling Center
114 W. Mill St., Waterloo, IL 62298618.939.9933 www.gallagherswaterloo.com
Experience the Best...
Voted Best Fried Chicken byThe St. Louis Post Dispatch in 2010
in Historic Lebanon, Illinois. It’s the home of Ellen Leaf-Moore, St. Louis’ only Speciality Tea Institute-CertifiedTea Educator Specialist. You’ll learn about the healthyattributes of loose leaf tea, enjoy it in our alfrescocourtyard or in our Charles Dickens Room. Take a teaclass, enjoy a personal pot of tea and save with oureveryday Tea Lovers Specials.
Bring in this ad by September 3, 2011 and enjoy a FREEfresh-brewed personal pot of any premium loose leaf teawith a minimum $10 purchase of FEZZIWIG’S loose leaftea. Limit one per customer, per table.
The True Tea Lovers Store…
218-222 West Saint Louis StreetHistoric Lebanon, IL 62254
(618) 537-8422www.fezziwigsmarket.com
Open Tuesday thru Saturday 10 til 5Sunday Noon til 4; Closed Mondays
More and more tea lovers are shopping at FEZZIWIG’S
feastSTL.com SEPTEMBER 201164
of St. Louis
Free in Home Estimates.
1.877.643.5638314-646-0700618-310-3942
FALL SAVINGS EVENT40% OFF
REGULAR PRICEDGOLD PROTECTION PACKAGE
www.mygutterhelmet.com
×_(a E&((f* Cf\4f(ó ) (af â*^a^0�[â (af P»B%''d* ß*.'dh'^.0 Û1('d3 _1 (af Ä/*\h ) À/&é\\a�$f Àf�*ß*/&1h -*/(fk(_/1 �1h -f�kf /d 4_1hÝ
7811 Clayton Rd. • 314-726-2220 (3 Blks. East of Brentwood)
...and a whole lot more.
There’s no other store like
.d ß'é ?.%^(î E0kéþ
·Ä¾ ß.%'` ?^0h�f*b` " ÂÇÀëµµÂë¾¾¹æâ%�[^'ó ß^0kf Ç·¹Ç
ß�'é Çæë¾³Âæ " ß%0é ÇÄë¾ " <.0é ÇæëÀ÷÷÷éd.*(`�÷(ék.3
Parking Lot Sale
LABORDAY
Your Once-A-Year-Chance to Findthat Perfect Patio Set or Just That
Perfect Chair!
QUANTITIES LIMITED • FIRST-COME, FIRST-SERVEDSORRY, NO HOLDS OR LAYWAYS
CANCELLED ORDERS!SCRATCHED & DENTED!
OVERSTOCKS!
OPENLABOR DAY
10am-5pm
Limit 2 Per Family. Regular value $99.New Patients Only. Expires 10/15/11.
HURRY THIS OFFER ENDS SOON!
/ &'.! / $-).%/ (01,*"+.+#01FREE
Make your appointment today! 636.327.5188
FREE DENTIST VISIT
Tom Delaney, DMD & Darren Bremer, DMD1126 W. Pearce Blvd., Suite 110, Wentzville, MO
www.WentzvilleFamilyDentist.com
Lockhaven Country Club is a championship golf course offering:B# &>Q*9G HE; %@ O 'G'#D LE;?9 O -/M: 0E7*?R /Q>=* B++G 6>5;9* %@FB
,E7*;*? 8*;P5?E 1E$;2EL9 O 8*N7 M;E99 M;**N9 O M;>>P*? 0>5(& O 4;$3$N( 0EN(*H;EA7$A* H577$N( M;**N9 O H;EA7$A* /EN? 85N!*;9 O .** .$P*9 O KEN?$AE= /L97*P
8!#4< :;9#! :/( - 8!4"<%2+ 50 - .'*),*.)&11' - 777($36%/=#(2#<
The Lodge atPereMarquette Just a Drive AwayGolf Package!
$179plus tax for
you and a guestPrices based on double occupancy.
Package availableSunday - Thursday only.
Restrictions apply, limited availability.
for0*97 2*QQ ?5;$N( L>5; >3*;N$(&7 97EL E7 H*;* IE;<5*77* J>?(* C*)>;* *N">L$N(C;*E!)E97 $N 7&* J>?(* 0*97E5;EN7F .&*N &$7 7&* A>5;9* )>; E ;>5N? >) (>Q) E77&* J>A!&E3*N 6>5N7;L 6Q5CG ?*9$(N*? CL 0>C*;7 8;5A* KE;;$9F
Smoked Tunawith Red Pepper KetchupBy Anne Cori , Kitchen conservatory
This recipe canaccommodateany cut,weight or variety oftunayouprefer. AsCori says, “Whatever looksbest to youatBob’s!” Larger cutswill require longer smoking times.The ketchup recipe yields 1½cups.
4 red bell peppers¾ cup chopped onion½ cup red wine vinegar½ tsp salt1 cup brown sugar
1 tuna fillet, preferred weight and cutsalt and freshly ground black pepper
1 Tbsp smoking dust
| Preparation | Place peppers on a burner and cook untilburnt. Place in a bowl, cover with plastic wrap and let cool,about 20 minutes. Peel the skin. cut off the pulp of thepeppers and remove the ribs and seeds. Place peppers ina saucepan with the onion, vinegar, salt and brown sugar.Bring to a boil. simmer until thickened, about 20 minutes.Purée in a food processor or blender. set aside.
season tuna with salt and pepper, and place in a stovetopsmoker with smoking dust in the bottom. insert a probethermometer in the fish to monitor the temperature. heaton high until wisps of smoke appear, and then reduce heatto low. smoke tuna until the internal temperature is 120ºFwhile keeping the oven temperature of the smoking boxbelow 200ºF. remove, slice and serve with the ketchup.
Tuna Niçoise SaladBy KAtie Lee , Katie’s Pizzeria
Serves | 1 |
CAperVinAigrette
1 part extra-virgin olive oil2 parts fresh lemon juice
1 part caperssalt and freshly ground black pepper
SALAd
1 6-oz fillet ahi tunaextra-virgin olive oillemon juicesalt and freshly ground black pepper
4 fingerling potatoes, halved8-10 green beans
2 handfuls mixed field greens1 hard-boiled egg, quartered
1 handful niçoise olives3 caper berries
| Preparation – Caper Vinaigrette | in a food processor,blend ingredients. season to taste with salt and pepper.
| Preparation – Salad | Preheat oven to 400ºF. Brush tunawith oil and lemon juice, and season to taste with salt andpepper. Grill to rare and slice ¼-inch thick. toss potatoeswith olive oil and salt and roast until caramelized. repeatto roast beans. on a plate, make a bed of mixed fieldgreens. Lay the ingredients over the greens in sections,like a pie chart: sliced tuna, potatoes, green beans, eggand niçoise olives. top with caper berries and drizzle withcaper vinaigrette.
65Inspired Food Culture SEPTEMBER 2011
BRING YOUR SPOUSE WITH YOU & RECEIVE A FREE DINNER FOR TWO
314.884.208417539 Chesterfield Airport Road, Chesterfield, MO
BLASTthe FAT!WITHEFFECTIVELASERASSISTEDFAT LOSS.
Dr. Lockhart, DC is so excited about her program, she is offering
ONE FREE CONSULTATION AND FAT LOSS SESSIONfor thosewhoqualify.This FREE Session is limited to the First 50Callers,
First comefirst serve basis.
Get Results
Now!
Lose InchesFast
It's Time toChange
Jump Start
Your Life
I Lost 8 inches & 13 pounds in 23 days!
Feast your eyes on the NEW you!
• NO Exhausting Workouts • NO Risky Surgery • NO Pain or Downtime
NO KIDDING!
• 700 Fabrics & Leathers• Custom Order < 3 Weeks
• American Made
World's Largest Chair Manufacturer
We Pay The TaxFor A Limited TimeWe'll Give YouA DiscountEqual ToSales Tax!
South County • Concord Plaza
314-842-9922
Maple-Glazed HalibutBy Anne Cori , Kitchen conservatory
¼ cup fish sauce½ cup maple sugar1 Tbsp sesame oil
1 shallot, minced1 2-inch piece of ginger, grated
¼ tsp freshly ground black pepper1 tsp fresh thyme leaves
6 halibut fillets, each about 5 oz
| Preparation | Whisk together fish sauce, sugar, oil,shallot, ginger, pepper and thyme, and pour over the fishan hour before cooking. remove fish from the marinade.in a hot skillet, sear the halibut on one side. turn over, pourin the rest of the marinade and finish cooking on mediumheat to desired doneness. Plate fish and serve withleftover glaze from the pan.
Lobster PizzaBy KAtie Lee , Katie’s Pizzeria
Serves | 4 to 6 |
1 lb pizza doughextra-virgin olive oil
2 cloves garlic, chopped¼ cup shredded fontina and parmesan cheeses4 to 5 basil leaves
½ lb lobster meat, cut into chunks8 ramps
1 pinch pine nutssalt and freshly ground black pepper
| Preparation | Place pizza stone in oven and preheatto 500ºF. roll out pizza dough into a 12-inch disc. Brushdough generously with oil. sprinkle evenly with choppedgarlic and cheeses. Place basil leaves, green side up, onthe pizza. top with generous chunks of lobster. Placeramps on the pizza in a pinwheel pattern and sprinkle withpine nuts. season to taste with salt and pepper and bake
for 10 to 12 minutes.
Post a picture to our Facebook page (facebook.com/feaststl)of your favorite seafood dish from a st. Louis-area restaurant anda few sentences on why you dig it, and you’ll be entered in a specialdrawing to win a gift certificate to a Kitchen conservatory cooking class.
feastSTL.com SEPTEMBER 201166
Pay nothing to repair OR maintain your Volvo for the first 5 years*
5YEARS 60,000MILEWARRANTY
5YEARS 60,000MILE FACTORY SCHEDULED MAINTENANCE
5YEARS 60,000MILEWEAR & TEAR INCLUDES BRAKES, ROTORS AND WIPER BLADES
5YEARS UNLIMITED MILEAGE ROADSIDE ASSISTANCE
*Safe and Secure Coverage Plan excludes tires.
THE NEW 2012 VOLVO S60 T5Starting at MSRP$30,975
50,000
67Inspired Food Culture SEPTEMBER 2011
Don’t miss your chance to interact directly with theseprofessionals and mingle with your fellow food lovers.
JOIN US!PS
IRONkids Cooking CompetitionMon., Sept. 19, 5:30 to 9:30pm; Third Degree Glass Factory,
discoveringoptions.org/Events.php
Five teams of kids, led by St. Louis’ finest chefs, square off in this eventto benefit Discovering Options.
Green Homes & Great HealthSat., Sept. 24, 9am to 5pm; Missouri Botanical Garden, greenhomesstlouis.org
Discover the many ways that plants, air, water, soil and energy sustain ourhomes, our health and our Earth.
Schnucks CooksCooking ClassWed., Sept. 28, 6pmSchnucks Cooks Cooking Schoolschnuckscooks.comor 314.909.1704
Get hands-on at our monthlySchnucks class and make the porkwith port featured on page 42.
PHOTO BY Jennifer Silverberg
Art of FoodSat., Sept. 10, 6 to 10pm; Koken Art Factory, artoffoodstl.com
The area’s best chefs merge in one spot to celebrate local ingredientsand benefit Slow Food St. Louis.
FEAST’senewsletterkeeps youupdated on thelatest culinaryhappenings inSt. Louis. Signup today atfeastSTL.com,so you DON’TMISS OUT!
FEAST’SFREEWEEKLY ENEWSLETTER
FEAST’s
WEEKLY ENEWSLETTER
CAN IT!WRITTEN BY Michael Sweeney | PHOTOGRAPHY BY Michael Feher
O’Fallon Brewery’s O’Fallon WheachMany times it almost seems like fruit is just a gimmick in beer.O’Fallon Brewery does a fantastic job of proving the proverb“less is more” in making a fruit beer. This wheat beer has justenough peach flavor to enhance, rather than detract from, theoverall experience. Enjoy a hot dog in one hand and a Wheach inthe other. There are few better backyard barbecue experiences.
AVAILABLE AT: The Wine & Cheese Place, multiple locations,wineandcheeseplace.com; $15.99 (12-pack, 12-oz cans)
Ska Brewing Co.’s Modus HoperandiWhen you crack open the can, the first thing you’ll notice is that italmost explodes with a bountiful hop aroma that’s reminiscent ofpine trees and grapefruit. Although there’s definitely a good amountof bitterness, Ska does a great job of providing just enough maltsweetness to balance it out. With the way this beer bursts forth, it’salmost a shame Ska didn’t call it Hop Hand Grenade instead.
AVAILABLE AT: Whole Foods Market, multiple locations,wholefoodsmarket.com; $9.99 (6-pack, 12-oz cans)
Big Sky Brewing Co.’s Moose DroolToo often, you pour a beer from a can, and it’s pretty much thesame straw color as every other canned beer. So it’s refreshingto see something like Big Sky Brewing Co.’s Moose Drool poura luscious brown color. This brown beer looks heavy, but its lowalcohol (4.2 percent abv) keeps it from being too filling. It’s verychocolatly, with a slight bit of roast that makes it perfect forthose cooler September evenings.
AVAILABLE AT: Friar Tuck, multiple locations, friartuck.com;$8.99 (6-pack, 12-oz cans)
Avery Brewing Co.’sJoe’s Premium American PilsnerGood things come to those who wait, and the wait for this beerwas certainly worth it. Although Avery Brewing Co. has beencanning some of its fantastic beer for a while, we weren’t able toget it in St. Louis until now. This pilsner is clean and very dry. Butit’s definitely a beer where the earthy noble German hops are thestar of the show. Joe’s Premium is certainly a bitter beer, but ifthat’s up your alley, it’s also quite sessionable at 4.7 percent abv.
AVAILABLE AT: International Tap House, multiple locations,internationaltaphouse.com; $1.25 (12-oz can), $4 (bar price)
Robert Cain Brewery’s Cains Finest BitterDon’t let the name fool you, Cains Finest Bitter is anything butbitter. Instead, you’ll be treated to a delightfully malty beer that’sextremely quaffable. Its low, 4 percent abv keeps the alcoholin check, which makes for a very sessionable beer. Being lowin alcohol doesn’t mean it’s low in flavor. Cains Finest Bitter isslightly sweet, with a nice bit of dried fruit in the aroma.
AVAILABLE AT: 33 Wine Shop & Tasting Bar, 1913 Park Ave.,Lafayette Square, 33wine.com; $1.73 (14.9-oz can)
In the dark days before craft beer exploded in the United States, the aluminum canwas solely the home of pale American lager. But as craft brewers have begun to grow,they’ve realized what the big guys have known for quite some time: The aluminumcan may be the finest vessel for beer transportation. A can is lighter than glass andcheaper to ship. Cans are impervious to sunlight and keep your beer from gettingskunky. A can cools down faster, which means you enjoy your beer quicker. And, bestof all, cans go places bottles can’t.
Aluminum cans bring craft beer to the beach, pool, golf course and that most sacredof outdoor adventures, the float trip. If you’re looking for something different for yournext outing, here are some choices that will do the job well. (Cans are one of the hottestcommodities in beer today and sell out quickly. Grab them while they’re available!)
Caldera Brewing Co.’s IPAAlthough the Pacific Northwest is one of the biggest brewingregions in the U.S., there aren’t a lot of Oregon beers available inMissouri. One sip of Caldera Brewing Co.’s IPA and you’ll quicklyrealize that the region is where we get all of these fantasticallyfloral American hops. Its light body allows the hop flavor,reminiscent of apricots and grass, to be the star of the show.
AVAILABLE AT: Lukas Liquor, 15921 Manchester Road, Ellisville,lukasliquorstl.com; $13.99 (6-pack, 12-oz cans)
Tallgrass Brewing Co.’sHalcyon Unfiltered WheatBeing in Kansas, Tallgrass Brewing Co. knows a thing or twoabout wheat. This seasonal beer spotlights raw Kansas whitewheat, which helps give the beer a light creaminess. With subtlefruitiness, including lemons and oranges, you can hold the lemonon this one. It’s the perfect beer after a long day in the sun.
AVAILABLE AT: Randall’s Wine and Spirits, select locations,shoprandalls.com; $7.49 (6-pack, 12-oz cans)
IF YOU’RE GOING ON THAT LAST-CHANCEFISHING OR CAMPING TRIP OUTSIDE ST.LOUIS, BE ON THE LOOKOUT FOR THESEFANTASTIC REGIONAL CRAFT BEERS:
Capital Brewery’s Supper Club (Wisconsin)Here’s a secret: Brewing lager beers is difficult. They’re time-consuming, and since many of them are very light, they don’t hideflaws. Capital Brewery, out of Middleton, Wis., is one of the finestlager breweries in the world. Its signature Supper Club harkensback to the days when pale lager was brewed with all malt, whichgives it a bit more body than your standard pale lager. SupperClub is a great beer if you’re looking to give craft beer a shot.
AVAILABLE IN: Wisconsin, Minnesota, northern Illinois;capital-brewery.com
Southern Star Brewing Co.’sBombshell Blonde (Texas)Blonde ales have been known to get a bad rap. Sure, they’renot as in your face as a smoked-whiskey-barrel-aged IPA. Butsometimes you just want something to sit back and drink withoutthinking about it. Southern Star Brewing Co.’s blonde ale is anunpretentious beer with a pleasant grainy aroma and a subtlesweetness that comes from German Vienna malts. BombshellBlonde proves that blonde beers don’t have to be boring.
AVAILABLE IN:Alabama, northern Illinois, Indiana, Kentucky,Louisiana, Ohio, South Carolina, Texas; southernstarbrewery.com
Oskar Blues Brewery’sTen FIDY Imperial Stout (Colorado)Black as night and very viscous, it’s no surprise how often thisbeer gets compared to motor oil. But this canned beer is nogimmick; it’s one of the best imperial stouts in the world. Thevelvety brew is very roasty, with slight hints of coffee andchocolate that meld beautifully with the creaminess of the beer.Although it would pair well with almost any chocolate dessert, itworks perfectly as a dessert all on its own.
AVAILABLE IN: Arizona, California, Colorado, Florida, Georgia,Maine, Maryland, Nevada, New Jersey, New Mexico, New York,Oregon, Pennsylvania, Rhode Island, South Carolina, Tennessee,Texas, Virginia, Washington, Washington, D.C., Wisconsin;oskarblues.com
DOCKSIDE diningSTORY AND RecipeS bY Erik Jacobs | phOTOgRAphY bY Wesley Law
ShOT ON lOcATiON AT bOulDeR YAchT club, cARlYle lAke
feastSTL.com SEPTEMBER 201170
life’s simple pleasures, dinner
duty doesn’t seem appealing.
Noworries. Beer in hand, you
will feed the crew in style. Take
a stab at a few of these easily
composed dishes. The focus
here is on bright flavor, light
ingredients and as little effort
as possible. If you’ve got a grill
on deckwith a side burner, you
don’t even have to heat up the
galley. Life is good.
When you’respending the finalhazy days of theseason on a gentlyrocking boat enjoying
feastSTL.com SEPTEMBER 201172
Roasted-Pepper Bruschettawith Lemon Chèvre andSummer Savory
There’s something seductive about a dishwitha variety of contrasting textures and colors.This easy appetizer flirtswith the crunchyartisan bread, supple strips of roasted pepper(you can roast thembefore heading to laketo cut downon prep) and creamy chèvre.Therich colors of the peppers play against theyellow-fleckedwhite of the cheese and theverdant green of the summer savory. Best ofall, the dish tastes really amazing.
Serves | 6 to 8 |
1 crusty artisan baguette, sliced ona diagonal ½-inch thick, 15-18 slicesolive oil
3 bell peppers (a variety of colors)8 oz chèvre, at room temperature
1 lemon, zested and juicedkosher salt and freshly groundblack pepper to taste
3 Tbsp summer savory, leaves only
| Preparation | Toast or grill bread slices,making sure they get nice and crisp. Afterbread is toasted, brush one side with a bit ofolive oil to help retain moisture.
Roast the peppers under a broiler or on thegrill until skins are charred. Place peppers intoa paper bag for at least 15 minutes to allow theaccumulated steam to help loosen the skinsfrom the flesh. When cool enough to handle,pull the charred skin from the peppers, discardthe seeds and slice the peppers into ¼-inchstrips. Set aside.
In a small mixing bowl, add chèvre, lemonzest, 1 Tbsp lemon juice, and salt and pepperto taste. Mix well, until cheese is spreadable.Add a touch of olive oil if the cheese is still toothick to spread.
Just before serving, slather toasts with thechèvre , about 1 Tbsp per piece. Top withpeppers. A few drops of olive oil, a grind ofblack pepper and a sprinkling of the summersavory complete this dish.
73Inspired Food Culture SEPTEMBER 2011
www.buffandcoat.com
Renew your hardwoodfloors in one day.
$50OFFany job over 500 sq. ft.Not valid with any other offers. Exp. 9/30/11
636-359-9663St. Charles
+#!*% $#)"*' & (#)*% $#)"*'
636-288-1328West County
Jefferson County
4 -9$!3" +023/0%)14 #)9)23" &)32 6 *)324 (."" +%))9
4 +57/ ,)53$214 8$972 &3/)2 (3!3')
Open for lunch& dinner.3108 Olive
(Midtown St. Louis, just east of SLU)
314-678-7999www.adobereds.com
The Taste of NewMexico
12 Noon Start Time
Drink Specials Giveaways.
Delicious Roasted Hatch ChilesSaturday, Sept. 17th • Free Admission
CHILE ROAST
FRESHEST SEAFOODIN ST. LOUIS SINCE 1978!
bobsseafoodstl.com
YOUR SOURCE FORTHE FINEST
• Maine Lobsters• Jumbo Lump Crabmeat• Dry-Packed Scallops• Jumbo Shrimp• Smoked Salmon• Wide Selection of Oysters & Fish
314.993.48448660 OLIVE INU CITY
IIIm��QQ�OR � »� � � ·´· m»��kfld õm 7¾��·B ø�¾¹ � @R·�PI��¹n $! QhkffMissouri College does not guarantee employment or salary. CEC2376352–08/10
Ask aboutour NEWprograms!
Train tobecomea
_Ã�\È�WPÀ�Ã��]\½
A good career couldbe inYOUR future!
TextMYMOCO to 78573 or call
qqq�qr������
careereducation
www.Service1stHomes.comwww.Service1stHomes.com
DISCOVER THEDILLICK DIFFERENCELori Dillick, ABR®RRES
314-313-9672LoriDillick.com
Real Estate Like It Ought To Be!!!
#3 Agent forColdwell Banker GundakerSt. Charles County Office
GUNDAKER6369467880
636-946-6330
Your PersonalHometown Realtor
www.MeyerRealEstate.com
¨µ¯ánumber of timesCirca agents havehelped their clientsget to the closingtable!
¸³³ámillions in closedsales volume in thecareers of the currentCirca agent team!
ª±ánumber of yearsof collective salesexperience of thecurrent Circa agentteam!
We produceRESULTS.
·µÜ¯ ×ß 9[/_(][_]Æ�Â×�[/' 7-%[(ã 4Ý ²¹½Ü¬³¸±Ü³¯µÜ¯µ××ÃÃÃÚaY'a�ÕÒ3Úa+/
Contact us today fora free consultation
Specializing inReal Estate & Rentals in
the Metro East
618-344-7900www.C21Har tmann.com
Hartmann Realtors
FineHomesbyDawn.com
314.581.0377
One Team.One Focus.
One Priority. You.Edwardsville
1012 Plummer Dr.
618655-4100
O'Fallon/Shiloh1941 Frank Scott Pkwy,
618 628-2400Granite City
1735 Pontoon Rd.
618931-2711
www.PruOne.com
×êYüÀôRO&UÁY ô$ï\Rôïü&ù ô$ÎÔ-jX
800-329-9076800-329-9076www.strano.com
FOLLOW
ON FACEBOOK
Mahi-mahi Ceviche in Avocado Cups
The essence of the dock party is simple elegance. Thepracticality is that it’s so damn hot you don’t really wantto cook. Enter ceviche. Fresh fish is cubed,marinatedand “cooked” in citrus juice andmixedwith sweet onions,spicy peppers, vibrant herbs and crunchy vegetables.Bright summer flavors are served in a creamy halvedavocado. Everything is ice cold and not a burner is ignited.Refreshing defined.
Serves | 6 |
1 lb mahi-mahi or swordfish, cut into ¼-inch cubes4 limes, juiced
2 Tbsp olive oil½ medium red onion, very thinly sliced2 serrano chiles, seeded and chopped fine1 cucumber, seeded and cut into ¼-inch cubes
1 cup peeled jicama, cut into ¼-inch cubes½ cup chopped cilantro, plus 2 Tbsp for garnish1 Tbsp honey½ tsp kosher salt½ tsp freshly ground black pepper
3 avocados6 cups finely julienned napa cabbage
| Preparation | About 3 hours before serving the ceviche,combine all ingredients except the avocado and cabbage, andmix well. Refrigerate immediately, and stir ingredients every45 minutes or so to keep flavors blended. Just before serving,cut avocados in half, and remove the stones. To prevent theavocados from wobbling when you fill them, make a small cuton the skin side of each avocado parallel to the cut side.
Arrange a cup or so of cabbage on six chilled plates.Nestle an avocado half on top, and fill with about ½ cup ofceviche. Sprinkle cups with remaining cilantro and serve.
75Inspired Food Culture SEPTEMBER 2011
Visit ourshowroom andbring in yourmeasurements
for"to the penny"
pricing.
CHANGE OUT YOUR WINDOWS AND PATIO DOORS AFFORDABLY
WWW. C A S T L E R O C K R EMOD E L I N G . C OM
1515 Page Industrial Blvd.St. Louis, MO 63132
314-802-4107
314-802-4107335 Market Place
Fairview Heights, IL1-877-ROCK-777
feastSTL.com SEPTEMBER 201176
Mediterranean“Dock” Shrimp
The summer has beenfilledwith gut-bustingbarbecues, greasy backyard burgers andFlintstones-sized roasts. Oh yes,meat-centric overindulgence has its time andplace. But here on the boat, you need toretain a sharp sense ofwit and not fallprey to the swoon that often follows thecarnal pleasure of stuffingamedium-rareporterhouse steak down your gullet. Grillingshrimp is quick (just a couple ofminutes oneach side) and easy (though you canmake itseemas complicated as youwish). Shrimpare packedwith flavorwithout amassivecaloric content. So you can feed yourself aton of these littlemorsels and still enjoy theillusion of gluttony. Full steamahead!
Serves | 6 |
5 lbs Gulf shrimp (the larger the better),shells on, deveined
¾ cup olive oil¼ cup chopped garlic1 Tbsp Dijon-style mustard
2 large lemons, juiced1 Tbsp white wine vinegar2 Tbsp honey1 Tbsp freshly ground black pepper
2 tsp kosher salt¼ cup fresh oregano, plus 3 Tbsp
for garnishvegetable oil
| Preparation | Butterfly the shrimp bycutting them in half lengthwise, being carefulnot to separate the halves. Press the shrimpflat, and place in a baking dish shell sidedown. Refrigerate while making marinade.
Place remaining ingredients, except oreganofor garnish and vegetable oil, into a blender,and purée for about 15 seconds. Pour overshrimp, and marinate for about 1 hour.
Get your grill very hot. Lightly oil grateswith a paper towel dipped in vegetable oil.Immediately place shrimp flesh side downon the grill perpendicular to the grates,so you get good grill marks on the flesh.Cooking time varies depending on the size ofthe shrimp. Look for the shells to turn pinkas the shrimp cook. Once you have a goodsear, about 2 to 3 minutes, turn the shrimpover and cook shell side down, 1 to 2 minutes.This will protect the flesh from direct heatwhile allowing maximum moisture retention.Remove the shrimp, garnish with oreganoand serve family style on a large platter.
77Inspired Food Culture SEPTEMBER 2011
2-1 762 :/ 2-1 275*1
DINE BYDESIGN4-:62302 2: 4:8-+42+372+:;
PÂTÉMADE EASY4+8 7.7, 2-1 40))16 -172
BOOZYBLENDS
" .9-5#2$% 377% /*!+*2$ " )	+ ,7*#- " 1'0')( 4 8 6 8
'%&'# $! "9!(SINK YOUR TEETHINTO THIS CULTCLASSIC
A MONTH$199
S CULTCLASSICT H E NO . 1 S T. L O U I S W E B S I T E A ND N EWS PA P E R • R E A D BY 1 . 3 M I L L I O N ADU LT S E AC H WE E K
SUNDAY • 03.29.2009 • $1.50$126OF COUPONS
INSIDE
FINAL EDITION
now offering carry out and delivery
Don’t miss this opportunity to haveFEAST Magazine delivered with your Post-Dispatch!
SUBSCRIBE TODAY: visit www.stltoday.com/PDFeast or call 1-888-785-3201to find out how we are keeping convenience simple and affordable.
feastSTL.com SEPTEMBER 201178
Check the Let’s Eat section of the Post-Dispatch everyWed. in September for more great party recipes!
FEAST EXTRA
Toasted Pound Cakewith Fresh Summer Berriesand Rebecca Sauce
First of all, you’re correct. Chocolate is the king of alldesserts. No arguments here. However, when the heatindex reaches your (real) golf score, then perhapschocolate loses someof its appeal. If the humidity clingsand the late summer sun swelters, look to cool summerberries to provide sweet relief.
Serves | 6 |
1 pint raspberries1 pint blackberries1 pint blueberries
1 quart strawberries, sliced in half1 Tbsp sugar
8 oz sour cream¼ cup brown sugar¼ cup dark rum
1 Entenmanns pound cake, cut into 1-inch slicesmint leaves, for garnish
| Preparation | Wash berries and mix together. Addsugar, and let macerate for at least 30 minutes.
In a small bowl, mix sour cream, brown sugar and rumuntil blended. Let sit for 30 minutes, and then stir wellbefore serving.
Toast pound cake in toaster or under a broiler until lightlybrowned. Top each serving with 1 cup berry mixture, anddrizzle on Rebecca sauce. Garnish with fresh mint andserve immediately.
Cherry Tomato Couscous withCharred Corn and Zucchini
Late summer cherry tomatoes, sweet corn andzucchinimixedwith couscous canmake a tastybed for the grilled shrimp. Prepare thiswhile theshrimparemarinating. It’s served slightlywarmor at room temperature.
Serves | 6 |
1 cup chicken broth2 Tbsp ground coriander
1 tsp kosher salt, divided¾ cup couscous¼ cup olive oil
2 Tbsp red wine vinegar1 lb cherry tomatoes, halved
3 ears corn, grilled and kernels slicedoff the cob
2 small zucchini, grilled and cubed¼ tsp freshly ground black pepper
| Preparation | In a saucepan, bring chickenbroth to a boil. Stir in coriander, ½ tsp salt andcouscous. Remove from heat. Cover and let standfor 5 minutes. Fluff with a fork and keep covered.
Before serving, toss couscous mixture with oliveoil, vinegar, tomatoes, corn, zucchini, remainingsalt and pepper.
79Inspired Food Culture SEPTEMBER 2011
Mon., Sept. 26, 6PM; Moulin Events, $40brownpapertickets.com/event/194061
BOOK CLUB
JOIN US for the premierof Stone Soup Cottage, Carland Nancy McConnell’s highlyanticipated cookbook, namedafter their wildly popularrestaurant in Cottleville, Mo.
Don’t miss this opportunity to bethe first to sample recipes fromthe book, experience recipe demos andmeet Carl and Nancy face to face. In addition, local foodphotographer Carmen Troesser will be on hand to discussher photography methods and answer questions aboutthe art of food photography.
Ticket price includes entry into the event, complimentaryfood and drinks and a copy of the book for signing.
The FEAST Book Club and Left Bank Books present avery special author event…
and Nancy McConnell’s highly anticipated cookbook, named
very special author event…
We ARE
Healthcaretraining!Sanford-Brown has beeneducating students since1866, and with over 32locations nationwidewe’re here to help YOU!
career educationCEC2358061 - 03/10
Over
90,000graduates and
counting!
~~~µ�²¦µ²®®®¤Î·È¶²ËͲ¶¡·µÊË¢
Sanford-Brown College I 100 Richmond Center Blvd. | St. Peters, MO 63376Sanford-Brown College I 1101 Eastport Plaza Drive | Collinsville, IL 62234
Sanford-Brown College I 1345 Smizer Mill Road | Fenton, MO 63026Sanford-Brown College I 75 Village Square | Hazelwood, MO 63042
Programs vary by location. Sanford-Brown College does not guarantee employment or salary.
£Ê £ öß÷:=> £¶ �~©�® ¶² Ìθ¸
feastSTL.com SEPTEMBER 201180
ACCOUNTING/TAXES
GET ORGANIZED FOR 2011
Experienced in Personal, Professional
Accounting & Bookkeeping
Perfect for small businesses or
personal bookkeeping. Quickbooks
knowledgeable. Affordable rates.
Mary Kraemer 314.801.1326
ACCOUNTS OUT OF BALANCE?
QuickBooks help for small businesses.
18 years banking experience,
10 years QuickBooks experience.
No job too small.
Jane 314-680-2929
AUTOMOTIVE
AUTOMOBILE & MOTORCYCLE
STORAGE
The Finest in Climate
Controlled Storage
Close to Clayton and Ladue
314-993-1330
I BUY
RUNNING USED CARS
Get More Money Then A
Tax Deduction
Cash Paid On The Spot
Call Sam 314-302-2008
BUSINESS OPPORTUNITIES
PET FRANCHISE
Owners of 2 Prime Kennel Franchise
Territories. For Detailed Information
and Locations of Businesses.
CLEANING SERVICES
POWER WASHING SAFELY
Non Destructive to Glass & Screen
Windows, Decks, Awnings, Gutters
Siding and Paint.
Chandeliers & Lighting
Inside & Outside
Drapery/Upholstery Cleaning Onsite
Bright Cleaning Specialists
Tom Novak, Owner
314-484-0128 ïBrightclean.net
Fully Insured ï Free Estimates
Your Satisfaction GuaranteedInsured & Bonded
Affordable Cleaningfor Any Budget
Mike 314-426-3838
Weekly, Bi-Weekly, MonthlyMove In • Move Out
CLEANING SERVICES
TWO LADIES & A BUCKET
Two Are Better Than One!
Deep & Thorough Cleaning Service
Please Contact Susie Duncan at:
314-229-1736
www.twoandabucket.com
FLOORING/TILE
FOR THE HOME
Reglaze Your
BathTub & Tile!
ï Back Splashes ï Sinks ï
Colors Available & Free Estimates
Contemporary Refinishing
Marc 314-520-0857
HANDYMAN SERVICES
LICENSED JOURNEYMAN
ELECTRICIAN
30 years experience. Excellent refer-
ences and trustworthy. I can take
care of all of your electrical needs.
$40.00 per hour. 25.00 service call.
Larry 314-609-1015
I live in Ladue
KEN'S HANDYMAN SERVICE
Carpentry, Electrical, Plumbing,
Painting, Gutter Cleaning and Haul-
ing. Over 25 Yrs. Exp. Ref's. Insured.
Call Ken 314-567-6900
HEALTHCARE SERVICES
HEALTHCARE SERVICES
Home Helpers is your #1 sourceaffordable, dependable carefor all ages by compassionate
caregivers.
• RN Supervised• Bathing/Personal Care• Meal Preparation
• Housekeeping• Errands• Recuperative Care
On Call 24/7Insured/Bonded and Carefully Screened
314.961.1002636.391.0000
www.homehelpersstl.com
COLLEGE DEGREED
CAREGIVERS
provide care and companionship.
Why accept less? A competitively
priced option. Care manager/clinical
staff available. AAA screened/bonded.
Preferred choice since 1987.
StaffLink/Gretchen 314-477-3434
VISITING ANGELS
24/7 Companion Care for Seniors.
Personal Care, Meal Prep, Light
Housekeeping & Peace of Mind.
314-569-9890
HOME IMPROVEMENT
WOOD FLOOR REFINISHING
25-yr. Old Fully Insured Company.
Sanding, Refinishing, Repairs, New
Installation. Free Estimates.
PROFESSIONAL FLOORS
OF ST. LOUIS
314-843-4348
www.profloorstl.com
PRECISION REMODELING
Since 1990 - Interior & Exterior
We Are Here For All Your Home
Improvement Needs & Repairs.
Free Estimates! Fully Insured.
Call Bob (314) 799-4633 or
Jim (314) 799-4630
LAWN & GARDEN
Outdoors SolutionsLandscape Design & Installation,
Retaining Walls, Paver Patios.Drainage & Pruning
636-296-5050 Free Estimate
LAWN & GARDEN
/"%42)*"-)62)")72%2)(1"6-()2.&2%6$!!!+2*)#".1"",")'('$0&%-/
5!3 ,,! !#,,/"%42) +22&2%$
/(60224$'
1.8$ >.72=89 - <%#@5" ,9.85?% - /2:@5"*985A@5" - /?93B@5" - ).#A@9@&8A@25
1850!38%. +.!@"5 - >.A8@5@5" 4899! - 489;!*8A@2! - +#8@58". <6!A.7! - <20('#80@5"
fourseasonslandandlawn.comFREE ESTIMATES
314-255-9545
SPRING CLEANUPSPRING CLEANUP
GARDEN SERVICES
Design ï Install ï Maintain
Years of Experience
Owner and Operator
Jim 314-497-2120
Specializing in Perennials & Annuals
RELIABLE LAWN MOWING
Will Beat Your Current Lawn
Service by 10%
Total Lawn Treatments and
Lawn Maintenance. West County.
636-530-1998 or 314-591-2787
Calls Returned Promptly
SHEARN LANDSCAPING
Preston 314-566-5100 - Owner
Insured ï Free Estimates
JOHN'S SHORTCUTS
Lawn Care & Grass Cutting
Fertilization & Mulching
Free Estimates
314-602-2757
ORGANIZATIONALSERVICES
PAINTING
Full Service, Insured, Affordable,
and Experienced
Dan 314-706-3201
WWW.stlouishousepainters.com
PAINTER/PROFESSIONAL
26 Years of Experience.
Interior/Exterior Painting.
Deck, Dry Wall Repair, Wallpaper
Removal. Free Estimates & Insured.
314-567-7957 or 314-629-7852
MOUNTJOY DESIGNS
by Carey Johnson,
Certified in Faux Finishing Techniques
by Decorating Masters Institute.
Call 314-966-6346
www.mountjoydesigns.net
JC PAINTS
Interior/Exterior Painting
Reliable, Clean & Reasonable.
Insured.
Call John for a free estimate
314-703-2794
PET SERVICES
MOST PERSONALIZED
PET CARE SERVICE IN TOWN
Dog Walking and Exercise Programs,
In Home Dog Training, Housesitting,
Grooming, and Pet Visits.
Q Rescue Animal Training Available Q
Insured, Bonded & PSI Member
A limited liability company.
314-631-6738
THE WELL BEHAVED PET....
For all your home training needs.
New Puppy, Puppy Mill Rescue Dogs
or Behavioral Problems.
Call me, I can help.
Laura @ 636-456-9993
REAL ESTATE FOR RENT
LADUE SCHOOLS
Newly Remodeled, 3BR, 1BA, Private
Fenced in Patio. Prof. Putting Green.
Washer/Dryer. Two Car Garage.
Non Smoking. Fully Furnished,
complete with Cable, Internet,
Phone, Linens, Cookware, Etc.
$1500 Available August 1st.
314-993-5472
81Inspired Food Culture SEPTEMBER 2011
REAL ESTATE FOR SALE
LAKE MICHIGAN
Waterfront Homes for Sale
Go To www.Andreacrossman.com or
Call 616-355-6387
Andrea Crossman
LARGE CLAYTON CONDO
(2950s.f.) 3 story modern with
elevator. 3 BR, 3+BA, 2 car secure
parking. 5 min walk to MetorLink.
$349,900
Offered by Jon D. Lieb Real Estate
314-781-5058
Call Bill Coller 314-799-6234
Owners retiring and ready/willing
to deal.
RUGS
FRENCHTOWN
RUG CLEANING
ORIENTAL/AREA RUGS
FREE PICK UP & DELIVERY
(636) 949-0753
www.frenchtownrugcleaning.com
SERVICES
$ CASH 4 OLD STUFF $
————Light Hauling————
We Cleanup, Haul Away and/or
purchase: Garage, Estate
and Moving Sales!
Also, Warehouse, Business &
Storage Locker Leftovers!
FAY FURNITURE
618-271-8200 AM
BRIAN'S HAULING
"U Name & We Haul It"
7 Days a Week - Same Day
Appliances, Brush, Clean Outs,
Demo, Basement & Garage, Etc.
Brian 314-740-1659
ALLEN'S HAULING SERVICE
15, 20 and 30 Yard Trash Containers.
Hauling Service.
No Job Too Big Or Small.
Any Type of Trash Removal.
314-621-0481 or 581-7274
TREES
(636) 274-1378
•Stone Retaining Walls•Stump Grinding•Bucket Truck Service
TREES TRIMMED& REMOVED
GILLSTREE SERVICE
Insured
TREES
SCRUPULOUS CARE
Tree & Crane Service
Stump Grinding Pruning
Storm Damage Licensed/Insured
Sam 314-330-9825
TUCKPOINTING
ALLTYPESTUCKPOINTINGServing St. Louis for over 40 years
DAN MILBOURNCONSTRUCTION INC.
Mortar Color MatchingBrick Cleaning Bricklaying
Stone WorkPower Washing Caulking
Waterproofing & Sealing
Written GuaranteeNo Job Too Small
Credit Cards AcceptedInsured
314-772-0190314-771-7622 FAX
STEVE GRESS TUCKPOINTING
Solids and Spot Tuckpointing with
Color Match.
Stone Basement Restoration.....
and More.
Prompt Free Estimates. Insured.
314-645-8991 or 636-947-2133
Member BBB MC/Visa Accepted
TUCKPOINTING
20 Years in Business!
6 Consecutive Service Award
Winner from '05-'10.
Complete Tuckpointing and Spot-
pointing with Color Match. Chimney,
Stone and Brick Repair, Waterproof-
ing. Fully Insured. Prompt Free Esti-
mates. A+ BBB rating.
(314) 645-1387
Credit Cards Accepted
Mirellituckpointing.com
VACATION RENTALS
GULF COAST
HOUSE OR CONDO
Carillon Beach, FL, Destin Area
3BR, 3BA, Beach House or Condo.
Carillon has 3 pools, tennis courts
and so much more! Avail. thru 2011.
Call Dave at 314-922-8344
Great Rates.
For Pictures Please Visit
www.vrbo.com/148365 or /127089
REGENTS PARK LONDON
Modern 2 Bedroom Apartment.
Convenient for Museums, Shopping,
Theater. Wireless Internet Access.
Highly Recommended.
Call 314-569-2009
WANTED
WANTED
CHINESE ANTIQUES
I AM BUYING
IVORY - JADE - VASES AND JARS
ART - HANGING SCROLLS
CLOISONNE - RARE PIECES
PLEASE CALL FOR APPOINTMENT
LADUE LOCATION
314-503-4847
COLLECTOR WISHES TO
PURCHASE
Gun Collections â Old and New
Antiques of Any Type Fishing Tackle
Call Steve Lapin
314-571-9427
GUNS WANTED
Licensed Federal Firearms Dealer
Top Price Paid ï Any Condition
YOU COME TO US OR WE'LL
COME TO YOU
636-233-4544 Ask For MARK
I BUY POSTCARDS!
Stereoviews, Old Photographs, Docu-
ments, Letterheads, Movie Photos,
Advertising, World's Fair, Railroad,
Military, Political, Nautical & More.
Mike 314-524-9400
splash Call 314/269-8810or email
for more information
with a larger ad andland future customers!
Make a
pull up a chair
written by Erin Callier
CLOSE ME TABLE“the Close Me table is an elegant complement to the Foley
barstool. the simple, straight lines and warm wood add texture,allowing the curvy design and detailing of the stool to play off oneanother. there is certainly a unique design quality to this pairing.”
David Blakely, Niche Home Furnishings
$3,644; NicheHomeFurnishings, 300N. Broadway, Downtown,nichestl.com
YOYO TABLE“the simplicity and modern lines of the yoyo table coordinate
nicely with the modern legs and finish of the Foley barstool. Ablack, solid surface top would create a stage to spotlight theintricate laser-cut leaf pattern on the back of the stool. i alsothink the pneumatic lift feature for adjusting the table heightadds a fun and functional design detail.”
Debra Kuhn, The Design Source Ltd.
ContactTheDesign Source Ltd. for table-top variations andpricing, thedesignsourceltd.com
OSLO BAR TABLE“the chic Oslo bar table is a perfect pair for the elegant Foley
barstool. the airiness of the Oslo’s tempered-glass top allowsthe stool’s delicate, laser-cut design to stand on its own as asculptural element. the clean, sleek lines of the table’s chromebase add just enough weight to keep the pairing grounded.everyday glamour defined.”
Melanie Holden, Holden Design Group
$269; zgallerie.com
FOlEY BarSTOllAs the summer draws to a close, we look at the delicate, laser-cut detailingof the Foley Barstool as a novel nod to the forthcoming fall foliage. Fall isalways too brief, but our affection for this nature-inspired, yet still modern,silhouette will last and last.
$400; Atom, atom-designs.com
Three designers pick simplebar tables to let this specialstool shine:
feastSTl.com SEPTEMBER 201182
15736 Manchester at Clarkson Rd. • (636) 391-9400 • 800-367-2289www.BommaritoInfiniti.com
*Based On 2010 Sales Summary Infiniti Motor Division, Nissan North America
West CountyINFINITISALES - SERVICE - PARTS - COLLISION REPAIR
"WHERE PRICE SELLS CARS"
Missouri's #1 Automotive GroupThere Can Only Be One #1
Source, bureau of Missouri Automotive registration 2010.
1.9%
MISSOURI'S #1 INFINITI RETAILER*
G25 SEDAN, G37 SEDAN, G37 COUPE,G37 CONVERTIBLE, EX35, FX35,
FX50, M37, M56, QX56
2011 INFINITI QX56
APRAVAILABLE
WITH MISSOURI'S LARGEST INVENTORY
English Rose “Trina” jacket, $258.
Call 1-800-345-5273to find a Dillard’s store near you.
Available at St.Louis Galleria & Chesterfield.
t��� ���
��¦¦ª«�©��¸