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  SAUCE MAGAZINE
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Oct 31, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Drink This Weekend Edition: 8 fall cocktails to shake on Halloween night

October 30th, 2014

The jack-o’-lanterns are carved, your costume is ready, and the candy bowl is stocked. Time to kick off Halloween with a toast. We’ve got eight perfect sippers for All Hallows Eve, whether you’re dressing for a ghoulish night out or hosting a spooky soiree of your own.

 

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{Odd McIntosh}

Apples and fall go together like pumpkin and pie. Shake up a round of Apple Cider Martinis with cider and rum, or Odd McIntoshes with ginger and applejack. Of course, you can always combine bourbon, cider and ginger beer and declare yourself Mr. Autumn Man (or Ms. Autumn Woman).

Sick of cider? Try a boozy, apple-free Fallspice Cocktail with bourbon, Aperol, orange juice and grapefruit bitters.

 

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{Pumpkin Buttered Rum}

 

If your Halloween night  means traipsing through the neighborhood monitoring a pack of trick-or-treaters, warm your bones and regain your sanity with hot Spiced Cider or Pumpkin Buttered Rum.

 

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{Amsterdam Punch}

Hosting this year’s costumed festivities? Pull out a big bowl and fill it with bloody red Vampire’s Punch or the less gruesome but equally delicious Amsterdam Punch, loaded with baking spices like allspice, cloves, anise and cinnamon.

If cocktails aren’t your thing, you can’t go wrong with a St. Louis favorite: pumpkin beer, and we’ve got 17 local options to choose from.

Looking for more fun Halloween ideas? Click here to find out how to make your own taffy ghosts and candy bars, and click here for some of our favorite pumpkin desserts from Pumpkin Mousse Shortbread Bars to gluten-free Pumpkin Chocolate Chip Cookies.

 -Odd McIntosh photo by Brian Fagnani; pumpkin buttered rum photo by Jonathan S. Pollack; Amsterdam Punch photo by Jeff Cardin

Chef Grams: Behind the scenes with #STL chefs, bartenders, farmers and more

October 30th, 2014

We could scroll through Instagram all day, ogling food pics that make our mouths water and our stomachs growl. (We’ve even been known to share what we’re eating, drinking and cooking from time to time.) Some of your favorite St. Louis chefs, brewers, baristas, bartenders, farmers and more are sharing snaps of weird ingredients, funky creations and hilarious behind-the-scenes antics; here, some of our favorite moments shared this month.

 

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Row 1, from left: strangedonuts: MJ live tweeting right now is everything | pivasan: Treat yo self. @chouquettestl | bigkev2828: #plastic #wrap #man #fivebistro

Row 2: samtron2400: Doing #catbird things @the_catbirdseat #latergram | joshgalliano: Neither of us are really sure what these are | chefybork: Getting schooled by Sean Brock. @peacemakerstl

Row 3: brianmoxey: Stole some of Olivia’s baby carrots for my unholy trinity. | bmansuniverse: Cool day | rickjlewis1: Get my toes did with @elewis2390

 

 

Should your favorite chef be on this list? Share their behind-the-scenes Instagrams with #saucechefgrams and follow @SauceMag for delicious insider photos, too!

The Scoop: Beverage director Patricia Wamhoff leaves The Restaurant at The Cheshire

October 29th, 2014

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Patrons may notice a familiar face missing from The Restaurant at The Cheshire; beverage director Patricia Wamhoff left her position at the fine dining establishment about 10 days ago. “The best I can say is it was time to move on,” Wamhoff said.

Wamhoff had curated The Cheshire’s extensive wine lists since The Restaurant opened in November 2012. According to spokesperson Heather Strahorn, Lodging Hospitality Management president Steve O’Loughlin has no plans to replace Wamhoff at this time.

“Patricia has left to pursue other interests, and we wish her well,” O’Loughlin said in a statement. “We are thankful for her contributions and for the many awards she has earned creating the excellent wine program at The Cheshire.”

The certified advanced sommelier said while she does not yet know her next move, she has no intention to leave St. Louis. “Obviously I have a great love for the restaurant business and being on the floor, and I also have a great love for wine education,” Wamhoff said. “There’s a lot of really great creative things going on (in St. Louis), and the desire and passion to learn more about wine …  There’s lots to do here in St. Louis, and I’m really excited to be a part of that.”

 -photo by Ashley Gieseking

Baked: Matcha-glazed Brownies

October 29th, 2014

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Moving uncovers all manner of hidden ingredients. While packing up my pantry recently, I found a bag of verdant green matcha, powdered green tea with plenty of health benefits. In small doses, it adds a lovely bitter note to sweet treats. I’ve added matcha to many desserts, often pairing it with white chocolate or fruit, and I decided to give it a go in a brownie.

I topped these sweet, fudgy squares with a barely bitter matcha glaze. A little goes a long way here; just one tablespoon of matcha powder was enough for the entire batch. A small bag (available at most international grocery stores) will last year. Balance that strong bitter taste with honey and powdered sugar to create a luscious green glaze and sprinkle the top with black and white sesame seeds.

These could be great, easy Halloween treat – the color reminded me of Frankenstein’s monster! Enjoy and happy baking!

Matcha-glazed Brownies
Adapted from a recipe on My Name is Yeh
12 servings

11 Tbsp. butter, melted, divided
¾ cup granulated sugar
2 eggs
1 tsp. vanilla
½ cup all-purpose flour
1/3 cup cocoa powder
¼ tsp. kosher salt
¼ tsp. baking powder
1 Tbsp. honey
1 Tbsp. matcha powder
1 cup powdered sugar
Black sesame seeds for garnish
White sesame seeds for garnish

• Preheat the oven to 350 degrees and line an 8-by-8-inch baking pan with parchment paper.
• Add 8 tablespoons butter to a large mixing bowl. Using a hand mixer, beat in the granulated sugar, vanilla and the eggs until it turns pale, 2 to 3 minutes. Sift the flour, cocoa powder, salt and baking powder into the wet ingredients and stir together with a rubber spatula until combined.
• Pour the batter into the pan and bake 25 minutes, until a toothpick inserted in the center comes with a few crumbs clinging to it.
• To make the matcha glaze, melt the remaining 3 tablespoons butter, honey, matcha powder and powdered sugar in a saucepan over medium heat, stirring until combined. Pour the glaze over the warm brownies and spread it with a spatula. Sprinkle the top with black and white sesame seeds. Let cool completely before slicing.

Just Five: Strip Steak with Anchovy Butter

October 28th, 2014

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Sometimes life is busy. Sometimes you look at your spouse and think, “When was the last time one of us finished a sentence without an interruption?” And sometimes it seems the only thing that will fix your troubles is a good old-fashioned steak dinner, but who can afford to go out and drop $100 – plus the babysitter, parking and a bottle of wine?

Luckily, a fabulous steak dinner doesn’t have to require a night out. Few things are more indulgent – or easier – than a steak slathered with a compound butter. The anchovy and garlic flavors are similar to those in bagna cauda, and the leftover butter is excellent served with salmon, potatoes, Brussels sprouts or green beans.

 

Strip Steak with Anchovy Butter
2 servings

1 stick unsalted butter, room temperature
2 Tbsp. anchovy paste or 8 anchovies, finely minced
2 garlic cloves, minced
2 tsp. fresh lemon zest
1/3 cup chopped flat leaf parsley
Kosher salt
Freshly ground black pepper
2 strip steaks
1 Tbsp. canola oil

• Using a hand mixer, combine the butter, anchovy paste, garlic, lemon zest, parsley and a pinch of salt and pepper in a mixing bowl, scraping the sides as needed. Place the butter into the middle of a 12-by-12-inch piece of plastic wrap, molding it into a cylinder. Wrap the butter log tightly and refrigerate at least 30 minutes.
• Generously season both sides of the steaks with salt and pepper. Add the canola oil to a cast-iron skillet or heavy-bottomed skillet over high heat. When the oil is shimmering, add the steaks to the skillet and sear, undisturbed, 4 to 5 minutes. Flip and cook another 2 to 3 minutes, or to desired doneness. Place the steaks on a plate, cover with foil and let rest 10 minutes.
• To serve, unwrap the compound better and slice off 2 ½-inch thick discs. Plate each steak and top each with a piece of butter. The remaining butter will keep, frozen, up to 6 months.

The Scoop: Tazé Mediterranean Street Food to open downtown

October 28th, 2014

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{A rendering of the interior at Tazé Mediterranean Street Food}

The Mercantile Exchange building will soon welcome Tazé Mediterranean Street Food downtown at 626 Washington Ave., Ste. 103.

Calling it a “fast-style Mediterranean” concept serving wraps, salads and other Mediterranean-inspired foods, Tazé co-owner Casey Roth said the restaurant plans to open in January or February 2015. Roth is partnering with his brother, Justin Roth, and their father, Steve Roth. Though the family has no prior restaurant experience, it has tapped Matt Borchardt, former culinary director at L’Ecole Culinaire, to serve as chef consultant while the menu is being developed and to oversee the restaurant’s first few months.

“We’ve been lucky to travel the world,” said Casey Roth. “Through different relationships (we have) in Turkey, Spain and other countries … We look forward to creating something fun for the St. Louis area.”

At Tazé, the Turkish word for “fresh,” diners will file down an ordering line, selecting a bread (pita or laffa) and a filling, such as chicken shawarma, steak gyro or pork kebab, all cooked in tandoor ovens on display behind a glass partition. Next, diners choose from six flavors of hummus and around a dozen toppings, such as tabbouleh and lentil salad. Falafel and portobello mushrooms will also be available as vegetarian options.

The Roths have contracted SPACE Architecture + Design to oversee the interior construction of the space, which will seat 115. Though lunchtime customers will pay at the counter, Roth said the concept also plans to target the happy hour and dinner crowds, switching to table service in the evenings. The bar program will offer up eight beers on tap, many of them local, Roth said, and a wine list is currently in development.

Borchardt and Justin Roth left the country this week for a culinary research tour of the Mediterranean region and were unavailable for comment.

The Scoop: Ben Poremba, United Provisions terminate contract for Dining District

October 28th, 2014

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{United Provisions raw bar chef Naomi Hamamura, Ben Poremba, executive chef Tudor Seserman, and head of development Shayn Prapaisilp on Aug. 7 just before opening}

 

Restaurateur Ben Poremba is no longer managing operations at United Provisions’ Dining District, the prepared food and restaurant component inside the new grocery store at 6241 Delmar Blvd., in The Loop.

Store owner Suchin Prapaisilp contracted Concepts in Food (an arm of Poremba’s parent company Bengelina Hospitality Group) to manage and operate the prepared food and food service at the coffee shop, sushi, deli counter and Dining District’s dinner service when United Provisions opened in August. Poremba also placed five employees in managerial positions there.

Two months later, the businessmen came to a crossroads. “Although we have a lot of respect for one another, our styles of management, expectations, the way they we do things and run our businesses is very different,” Poremba said. “It just made sense for us to separate.”

The contract officially ends Nov. 1. “Sometimes things don’t pan out,” said Shayn Prapaisilp, head of development for United Provisions. “We have a great respect for one another. With this particular move, it wasn’t working out for both of us. For business reasons, we decided to go our separate ways.”

Poremba’s managerial team, including raw bar chef Naomi Hamamura and executive chef Tudor Seserman, will also leave the Dining District. “(Seserman) will for sure stay with me (at Elaia),” Poremba said. “Hama is sort of up in the air. There’s a lot to figure out.”

Prapaisilp is currently reconcepting the Dining District’s future. “Nothing is decided as of yet. We will be keeping the sushi, but the other elements I can’t comment on,” he said.

Prapaisilp said managers from sister restaurants King and I, Oishi Sushi and Steakhouse in Chesterfield Valley and Oishi Sushi in Creve Coeur will join the team at United Provisions to run Dining District in the immediate future. “We want to make sure there is no interruption on the Dining District side.”

 

Meatless Monday: Warm Spiced Roasted Root Vegetable Salad With Feta And Pumpkin Seeds

October 27th, 2014

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‘Tis the season for squashes. Butternut, acorn, pumpkin, spaghetti … We love them all, and they make for fantastic Meatless Monday fare. Tonight, bulk up a spinach salad with sweet-smoky roasted chunks of bright butternut squash tossed with salty feta cubes. Dot the whole thing with bits of toasted pumpkin seed for crunch, and you’ve got a light yet filling vegetarian meal that sings of fall. Get the recipe here.

-photo by Josh Monken

The Scoop: Athlete Eats’ Simon Lusky aims for a hat trick with second location, new concept and food truck

October 27th, 2014

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Baseball season may be almost over, but Athlete Eats owner Simon Lusky isn’t slowing down. Now that the Cardinals team chef is in the off-season, Lusky announced plans for rapid expansion of the Athlete Eats brand with a second location in Brentwood, a food truck and another restaurant concept.

Athlete Eats opened its brick-and-mortar cafe at 2837 Cherokee St. in February 2014, specializing in health-focused eats, fresh-squeezed juices, smoothies and even house-made kombucha on tap. The small cafe also provided a bigger kitchen for Lusky to expand his prepared meal delivery service. Now, less than a year after opening, Lusky said he has found a second location in Brentwood to debut in spring 2015. “We really like Cherokee, and it was a great place for us to start, but we have so many customers coming from that way,” he said. “We wanted to be more accessible.”

The new location (the address will be announced in the coming weeks) will initially offer the same menu as the flagship location, but with 1,200 square feet and a patio, the new Athlete Eats will seat 50, more than four times the capacity of the first. Lusky said he hopes to expand menu options at the Brentwood location and plans to offer daily breakfast and later nighttime hours.

But for those who can’t make it to either spot, Athlete Eats may just come to them. The Athlete Eats food truck is slated to roll out in early 2015 to add more fast-casual healthy options downtown, as well as at special events like marathons and cycling races. Athlete Eats kitchen manager Beth Ruble will helm the mobile eatery.

And if that weren’t enough, Lusky has his sights set on Clayton to debut another health-conscious restaurant concept with a fine-dining bent.  He’s particularly excited to design a bar program featuring local or organic beers and wines and cocktails made with fresh squeezed juice or kombucha. “We really want our presence to be felt in St. Louis and in other areas of the city,” Lusky said. “I’m only 26 years old, and I feel like let’s go for it now while I have the energy.”

-photo by Ashley Gieseking

 

Tweet Beat: The week’s best tweets from #STL foodies

October 24th, 2014

Are you following us on Twitter? Come on, get Saucy @saucemag

 

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LisaFernandezCr
RIP. #breadeulogies #tgif http://instagram.com/p/uifcY_JMSx/

pmcgrew
Well damn… ISO Coffee Abraxas and Abraxas snifter. I’ll just throw that out there now.

stnkrbelle80
I am 24 hours cake ball sober.

OffEatenPathSTL
I don’t want anyone to forget that I once dressed up as a strip of bacon.

chelsysayshi
Living above a restaurant is fine and dandy… Until they decide to make Thursdays punk rock night. My floors vibrate until 1:30 AM. #gaah

kenrearley
Bring girlfriend breakfast in bed, gets rewarded with cookies sent to my job. This is the good life.

cookingkid
Audra wants to bring back wine; I was thinking beer. She’ll probably win. https://twitter.com/cookingkid/status/525387502790914048

lexielehr
A taste of home in Oklahoma City thanks to my wonderful boyfriend and @Schlafly https://twitter.com/lexielehr/status/525459614922735616

dparseliti
Just put fish sauce on chili. After I put fish sauce in chili. Lots. #threecrabs #fishsauce #fishsaucemakesitbetter

creaturetype
“Sleep until it’s time to eat, eat until it’s time to sleep” -a thing someone just said on top chef that I think I want on my tombstone

 

Think you should be on this list? Follow us and let us know @saucemag

 

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