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Aug 23, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Recipe: Roast Carrots with Whipped Yogurt

August 21st, 2017

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I love roasting vegetables, but I’ve never been a fan of carrots. I think this was due partly to my dear mom forcing me to eat her rubbery carrot rounds with mustard seeds. To this day, I’m still not a fan of carrots sliced in rounds.

But when I saw a gorgeous bundle of multicolored carrots at the store, I decided to give them another shot. These turned out so much tastier than I expected. The carrot’s natural sweetness really shines here, and the nice light addition of herbs is a nice complement. This is a perfect side dish, and tastes like classic comfort food. Enjoy and happy baking!

 

Roasted Carrots
Adapted from a New York Times recipe 
3 to 4 servings

1 lb. carrots, peeled and cut into 2-inch pieces
1-2 Tbsp. avocado oil
1 tsp. fresh thyme
Kosher salt and freshly ground black pepper to taste
2 Tbsp. chopped parsley
¾ cup plain Greek yogurt, plus more as needed
¼ cup heavy cream

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil wiped with oil.
• In a mixing bowl, toss the carrots with the oil and thyme. Spread the carrots onto the baking sheet in an even layer and sprinkle with salt and pepper. Cover with foil and bake 20 minutes.
• Reduce the heat to 375 degrees and bake another 10 to 15 minutes until the carrots are tender.
• In a small bowl, use an electric mixer to whip the yogurt and cream on medium-high speed until thick and stiff.
• Transfer the carrots to a serving bowl and gently toss with parsley. Season to taste with salt and pepper. Serve with the whipped yogurt.

Amrita Song is a longtime Sauce contributor who owns Mila Sweets. 

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Extra Sauce: In case you missed it…

August 20th, 2017

From national accolades to sneak peeks of new locations, here’s what went down last week, ICYMI.

 

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1. Seoul Taco continues to grow, and this time it’s headed to West County. The popular Korean-Mexican eatery will open its fifth location in Chesterfield at 46 Four Seasons Shopping Center later this fall.

2. Barbecue powerhouse Sugarfire Smoke House is making its way across the Mississippi to open a franchise at 1405 Green Mount Road in O’Fallon, Illinois by early 2018.

 

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3. The hits just keep on coming for the St. Louis restaurant scene. Nixta and Vicia earned slots on Bon Appétit’s Top 50 Best New Restaurants in America list. Today, Bon Appétit announced Nixta had earned the No. 9 spot on its coveted Top 10 Best New Restaurants in America list.

4. After months of planning, presentations and competition, Old North Provisions has been declared the winner of the Fantasy Food Fare Competition.

 

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5. Owners Katie and Ted Collier have opened the much-anticipated second location of Katie’s Pizza & Pasta Osteria in Town & Country at 14171 Clayton Road. The restaurant opened its doors Wednesday, Aug. 16.

6. Frankly Sausages now has an official address for its new concept: 2744 Cherokee St. Jamie Cawthon said the restaurant will be called Frankly on Cherokee in the space that once was home to Calypso Cafe.

 

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7. Webster Groves residents will set their alarm clocks a little earlier when Half & Half opens at 220 W. Lockwood Ave. Co-owners Mike and Liz Randolph hope to open the second location of their popular Clayton breakfast and lunch spot by the end of August, pending final inspections.

8. Many viewing parties around town sold out weeks ago, but some area events are still open to the public. Grab your eclipse glasses and schedule a long lunch for this once-in-a-lifetime event.

 

Old North Provisions wins Fantasy Food Fare Competition, restaurant space in Old North

August 19th, 2017

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{ the future home of Old North Provisions, the winner of the Fantasy Food Fare Competition } 

After months of planning, presentations and competition, Old North Provisions has been declared the winner of the Fantasy Food Fare Competition.

The winner was announced today, Aug. 19, at the Rise Up Festival downtown. James Forbes, who also operates urban farm Good Life Growing in north St. Louis, owns Old North Provisions.

The five-month long competition, sponsored by Equifax, Rise, the Missouri Small Business Development Center and the North City Business Development Center, was intended to attract a culinary entrepreneur to the Old North area.

Twenty-five semifinalists competed for a prize package worth $100,000 that includes two years rent-free at a fully-equipped kitchen space at 2720 N. 14th St., in Old North; a catering contract; the services of a business consultant and a restaurant mentor; website design services and maintenance for six months; logo and design services from Firecracker Press; and a $2,500 mini-grant, among other benefits.

The group of semifinalists, all of whom must have been in business at least one year or had at least one year of restaurant experience, was pared down to four finalists through a series of challenges, including business plan reviews and pitches. The final challenge on Tuesday, Aug. 8, included a food tasting with the four finalists: Old North Provisions, Rhythm & Thyme, The Jar Bar and Layla North (a second location of Layla in The Grove).

The judges included Jessica Payne of Old North Restoration Group, Stephen Acree of Rise Community Development, David Stiffler of Equifax, Robyn Heidger of Enterprise Bank, Kevin Wilson of Mission Small Business Development & Technology Center, Dara Eskridge of Urban Strategies/Choice Neighborhood Group, Jim Ottmer of Rapids Foodservice and Sauce Magazine publisher and founder Allyson Mace.

Forbes pitched Old North Provisions as a “multi-use social enterprise” that aims to unite the Old North community by providing local, affordable food.

In addition to a retail element supplying locally sourced food and other items, Old North Provisions will have a comfort food buffet for dine-in or carryout, plus a rotating menu of items from local chefs, among other amenities. It will also serve as a hub for some of Good Life Growing’s operations.

Photo: Google Earth 

Matt Sorrell is staff writer at Sauce Magazine.

First Look: Katie’s Pizza & Pasta Osteria in Town & Country

August 18th, 2017

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Owners Katie and Ted Collier have opened the much-anticipated second location of Katie’s Pizza & Pasta Osteria in Town & Country at 14171 Clayton Road. The restaurant opened its doors Wednesday, Aug. 16.

The menu at Town & Country is the same as the flagship Rock Hill restaurant’s menu, featuring a seasonal array of house-made pizzas and pastas, so regulars are assured to get their favorite dishes, all crafted in an open kitchen.

The bright, airy space used to house an Einstein’s Bros. Bagels. Plenty of natural light floods the interior thanks to the abundance of windows, while the decor features mismatched chairs and tables, including some tables from the original Katie’s Pizza in Clayton.

Artwork by Ted Collier and Belinda Lee, Katie’s mother, adorn the walls, while unfinished concrete floors and exposed brick add a touch of industrial chic to the design. The restaurant seats 90 and includes an expansive patio area dotted with planters, some of which are full of herbs and peppers for use in the kitchen.

According to Katie Collier, the 2017 Reader’s Choice Chef of The Year, the opening has been hectic, but has gone well.

“It’s been busy,” she said. “But I have to give props to Jake (Sanderson), my chef de cuisine, and the crew. So far, we haven’t had any hiccups.”

She said employees at the new location trained for a month at the Rock Hill location, which helped the opening go smoothly.

Katie’s Pizza & Pasta’s Rock Hill location hosts a Giveback Tuesday event on the second Tuesday of each month, donating a portion of each sale to a nonprofit. The Town & Country location will host the same event fourth Tuesday of the month to support another area nonprofit.

Hours are Monday through Thursday from 11 a.m. to 10 p.m., Friday from 11 a.m. to 11 p.m., Saturday from 10 a.m. to 11 p.m., and Sunday from 10 a.m. to 10 p.m. Here’s a first look at the newest location of Katie’s Pizza & Pasta Osteria:

 

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Space photos by Michelle Volansky; pizza photo by Greg Rannells

Matt Sorrell is staff writer at Sauce Magazine. 

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DTWE: 3 beers to try at Mojo Craft Beer & Music Festival

August 18th, 2017

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If you are as big of a fan of live music and fermented beverages as I am (and really, is there a better combo?), then head down to Jefferson Barracks Park this Saturday, Aug. 19, for 105.7 The Point’s Mojo Craft Beer & Music Festival.

The event features nearly 30 local and national breweries and headliner Story of the Year, as well as P.O.D., Unwritten Law, The Orwells and more. Breweries like Stubborn German Brewing Co., Public House Brewing Co. and Deschutes will pour samples until 4 p.m., and the music continues into the night. (Tickets are available online.)

I cannot wait to rock out to Lucky Boys Confusion while I reminisce about dancing to their music in my freshman dorm room some 15 years ago, and I’m pairing my trip down memory lane with these three new, locally available brews on tap at the festival.

1. Wellspent Brewing Co. Olivier & Galaxy (3.5-percent ABV)
I am as excited for this upcoming St. Louis brewery as I am for Lucky Boys. This saison won’t disappoint. Look for an assertive bitterness that holds up to the beautiful yeast-driven notes of spice and fruit. A generous Galaxy dry-hopping lends itself to a light hoppy aroma and subtle notes of tropical fruit.

2. Heavy Riff Brewing Co. Left Coast Envy (6.7-percent ABV)
It is only fitting that The Lou’s music-themed brewery provides festivalgoers with a bangin’ West Coast-style IPA before it’s launched into the market. Left Coast Envy offers a pretty intense bitterness to rival the West Coast greats. Caramel malt sweetness, juicy tropical fruit aromatics from a Mosaic dry-hop, a touch of bubblegum and a lingering bitterness are all she wrote for this face punch.

3. 4 Hands Brewing Co. Story of the Beer (4.5-percent ABV)
If it wasn’t obvious, this Kölsch-style ale is the easy-drinking collab between 4 Hands and Story of the Year. Look for classic Kölsch characteristics in the soft fruit notes that linger with a clean and mellow bitterness that follow the juicy American hop aroma characteristic. This debuts at the festival, and a small amount will head into the market in the following weeks.

Photo courtesy of Mojo Craft Beer & Music Festival

Katie Herrera is an account manager at Craft Republic. 

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Recipe: Grilled Carne Asada Skewers

August 17th, 2017

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Though the phrase literally translates to “roasted meat,” carne asada is much more than a charred hunk of flesh. An asada is the Latin American equivalent of a barbecue, a gathering of hungry folks around an open flame. More than a meal, it’s a communal carnivorous feast. A fitting companion for this outdoor fete, this recipe for carne asada skewers pulls together a simple marinade of traditional ingredients to prep the beef overnight before searing it over a roaring grill.

A 2-pound flank steak will furnish about 14 ¾-inch thick strips hearty enough for a main course. Still, I prefer to tear into these savory skewers as a meaty appetizer with a bowl of avocado crema for dipping. Because they’re quick to make and best served immediately, these skewers are ideal starters handed to guests straight off the grill.

 

Carne Asada Skewers
4 to 6 servings

Juice of ½ orange
Juice of 1½ limes, divided
6 cloves garlic, divided
3 Tbsp. chopped cilantro
1 serrano pepper, chopped
2 Tbsp. apple cider vinegar
2 Tbsp. olive oil
2 Tbsp. soy sauce
1 tsp. cumin
1 tsp. plus 1 dash kosher salt, divided
½ tsp. plus 1 dash freshly ground black pepper, divided
2 lb. flank steak
1 ripe avocado, pitted and peeled
2 Tbsp. sour cream
1 dash onion powder

• In a large zip-top bag, combine the orange juice, juice of 1 lime, 4 cloves garlic, cilantro, serrano, vinegar, oil, soy sauce, cumin, 1 teaspoon salt and pepper and mix to combine. Add the flank steak, seal the bag, coat the meat and refrigerate overnight.
• Soak 15 to 20 bamboo skewers in water at least 1 hour. Preheat a gas or charcoal grill for medium-high direct heat.
• Remove the steak from marinade and cut against the grain to make ¾-inch thick strips. Thread the strips onto the skewers in an S-shape.
• Meanwhile, make an avocado crema. Mince the remaining 2 garlic cloves, then combine them in a medium bowl with the avocado, sour cream, the remaining juice of half a lime, the onion powder and a dash of salt and pepper. Mash with a fork until smooth. Refrigerate until ready to use.
• Lightly grease the grill grate. Grill the skewers 7 minutes, then flip and grill another 7 minutes for medium-rare. Remove and serve immediately with avocado crema.

Matt Berkley is a longtime contributor to Sauce Magazine. 

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Sugarfire Smoke House to open in O’Fallon, Illinois

August 17th, 2017

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Barbecue powerhouse Sugarfire Smoke House is making its way across the Mississippi to open a franchise at 1405 Green Mount Road in O’Fallon, Illinois by early 2018.

As reported by the Belleville News-Democrat, co-owners Mike Johnson and Christina Fitzgerald said plans are in place to break ground at the site this October.

Fitzgerald said they are excited to bring their food to Illinois since so many people travel to Missouri enjoy it already. “Sugarfire is a destination,” she said. “People travel from Illinois to get barbecue, so we’re excited to bring it to them.”

In addition to the O’Fallon franchise, Johnson and Fitzgerald plan to open at least four more Sugarfire restaurants before the end of the year in Farmington, Wentzville, Indianapolis and Tampa, Florida.

The restaurant will open its doors soon after construction of the freestanding building is complete. The look, feel and menu at the new establishment will be reminiscent of its predecessors. “We’re really excited to be in Illinois and be more accessible,” Fitzgerald said.

Photo by Carmen Troesser

Caitlin Lally is an editorial intern at Sauce Magazine.

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Frankly Sausages announces details, location on Cherokee Street

August 17th, 2017

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Frankly Sausages now has an official address for its new concept: 2744 Cherokee St.

As The Scoop reported in July, Frankly Sausages co-owners Bill and Jamie Cawthon announced their intent to open a brick-and-mortar location somewhere on Cherokee Street. Now, the concept and the exact location have been revealed, as reported by St. Louis Magazine.

Jamie Cawthon said the restaurant will be called Frankly on Cherokee in the space that once was home to Calypso Cafe. The space will have 38 seats.

“It’s an expansion on the concept,” Cawthon said. “We’re going to have shareable plates, and Bill is going to do a weekend dinner plate that will be completely different from us before, and it’ll be different every weekend.”

There will also be a monthly featured sausage made with ingredients from a local farm.

Frankly fans can get a taste of the new menu at Cherokee Beach this Saturday, Aug. 19 from 5 to 10 p.m., including a duck sausage from Grand Army Farm and desserts.

There will be additional pop-ups scheduled leading up to the grand opening, which Cawthon said should be in early October.

 

Photo by Michelle Volansky

Matt Sorrell is staff writer at Sauce Magazine. 

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First Look: Half & Half in Webster Groves

August 16th, 2017

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Webster Groves residents will set their alarm clocks a little earlier when Half & Half opens at 220 W. Lockwood Ave. Co-owners Mike and Liz Randolph hope to open the second location of their popular Clayton breakfast and lunch spot by the end of August, pending final inspections.

As The Scoop reported in January, the Randolphs (who also own Randolfi’s and Público in The Loop) signed a lease on the space that once housed First Watch Cafe. The four-month renovation process, helmed by SPACE Architecture & Design, has yielded an 85-seat eatery with a light, airy feel. Randolph said he wanted to evoke the feeling of a New England-style breakfast spot with bright white walls and benches, a large space for waiting near the host stand and big picture windows along the front.

Half & Half executive chef Dale Beauchamp will move to the Webster Groves space, executing the same menu as the sister location – though each restaurant will feature its own weekend brunch specials. Those just looking for a caffeine buzz can pop their heads through a to-go window in the breezeway and place a quick coffee order with the barista behind the bar. This Half & Half will also carry Blueprint Coffee and offer a full menu of traditional drip and espresso options, as well as pour-overs.

Half & Half will be open 7 a.m. to 2 p.m. Tuesday to Friday and 8 a.m. to 2 p.m. Saturday and Sunday. Here’s what to expect when doors open at the Randolphs’ newest restaurant.

 

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 Space photos by Michelle Volansky; pancake and coffee photos by Carmen Troesser

Catherine Klene is managing editor, digital at Sauce Magazine. 

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Seoul Taco will open new location in Chesterfield

August 15th, 2017

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Seoul Taco continues to grow, and this time it’s headed to West County. The popular Korean-Mexican eatery will open its fifth location in Chesterfield at 46 Four Seasons Shopping Center later this fall. In addition to the Seoul Taco food truck and the original brick-and-mortar location in the Delmar Loop, Seoul Taco has locations in Columbia, Missouri; Champaign, Illinois and Chicago.

“I grew up out here,” owner David Choi said of Chesterfield. “More than anything, I’m familiar with the area, and there’s not much food like ours out here. We thought it’d be a good fit.”

Choi said the space, which used to be a Panera location, will seat approximately 100. Alex Morales of Smartmouth Design in Chicago will design the interior of the restaurant, and local company Shellback Iron Works will design the furniture.

“Having been an existing restaurant, [the space will] be easy to transition into what we do,” Choi said. “We’ll need to put in new hoods, but it’s nice that a lot of the plumbing and mechanicals are intact.” He said construction is scheduled to begin next week.

Choi said the Chesterfield menu will be basically the same as the other locations.

“We’ve been messing around with some menu concepts that we could add across the board,” he said. “Anytime we launch a new store, we review what we want to do with the menu. As of now there’s nothing concrete, but we’ll have a little bit of change. If we change in one, we like to change across the board.”

Choi said he hopes to open the doors in November, before the holiday season.

Photo by Michelle Volansky

Matt Sorrell is staff writer at Sauce Magazine. 

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