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Inspired Food Culture | Saint Louis | JULY 2011 | FREE

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July 2011


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©2011 Schnucks


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Inspired Food Culture

JULY 2011



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Inspired Food Culture

JULY 2011





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JULY 2011

the wonder of Vietnam


Get lost in as we explore the cuisine of this enchanting country.

Inspired Food Culture | Saint Louis


Polished & Refined JULY 2011 FROM THE STAFF

| 14 |


Check out this month’s online content.

| 16 |


Get carried away by your food.

| 18 |


Our staff and contributors share inspired ideas for tasteful living in St. Louis. COLUMNS

| 32 |


Go shopping with AJ and Leah Mensey from Pura’Vegan.

| 35 |

MOFU makes TOFU 58


We put five steamers to the test.

| 36 |


New and notable in beer, spirits and wine.

| 38 |


Buy it and try it: savoy cabbage.

| 40 |


Pack in flavor with compressing: a high-tech method that’s surprisingly simple.

| 42 |


Dig into this Low Country boil.

| 82 |




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Inspired Food Culture

JULY 2011


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2011-12 Season On Sale Best Seats • Best Price • Best Benefits

6-show Mainstage packages start at just $84.00 Pick 3 or more packages also available for smaller appetites

Red God of Carnage The Adventures of Tom Sawyer Sunday in the Park with George Race The Comedy of Errors

Magazine Volume 2

| Issue 7 | July 2011

Publisher and Editor Catherine Neville Managing Editor Brandi Wills Online Editor Kristin Brashares Art Director Lisa Triefenbach Vice President of Advertising Donna Bischoff Copy Editor Andrea Mongler Proofreader Erin Callier Contributing Writers Erin Callier, Russ Carr, Heidi Dean, Pat Eby, Chad Michael George Jennifer Johnson, Justin Johnson, Bridgette Kossor, Wil Mowrey Angela Ortmann, Lucy Schnuck, Matt Seiter, Michael Sweeney Cassandra Vires Contributing Photographers Geoff Cardin, Gregg Goldman, Michael Jacob, Wesley Law Tuan Lee, Laura Miller, Jonathan Pollack, Jennifer Silverberg

Subscribe Now (314)968-4925


Contact Us Feast Media, 14522 S. Outer Forty Road Town & Country, MO 63017 Fax: 314.657.3347 Advertising Inquiries Susan Eckert, 314.340.8587 Editorial Comments

Watch for tre Studio Thea nt Announceme n! Coming Soo

Distribution To distribute Feast Magazine at your place of business, please contact Tom Livingston at 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.



Loretto-Hilton Center • 130 Edgar Road • Webster Groves Beehive The 60’s Musical, Debra Walton 12

JULY 2011

Reproduction or use in whole or in part of the contents, without the prior written permission of the publisher, is strictly prohibited. A publication of Suburban Journals of Greater St. Louis, LLC A Lee Enterprises Company

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Inspired Food Culture

JULY 2011






FEAST TAKES ON CHICAGO: In a special trip

to one of the world’s largest design shows, we bring you today’s hottest kitchen and restaurant trends and the Windy City’s in-demand eats. IMAGE COURTESY OF NEOCON.COM

BEHIND-THE-SCENES VIDEO: PW PIZZA From the rich history behind the beer-label-laden walls to the preparations of some seriously delicious pies, longtime St. Louis restaurateurs Paul and Wendy Hamilton deliver an inside look at their hot new Lafayette Square pizza joint.

COOKING VIDEO: Think you could never pull

off a restaurant-caliber compressed dish? Well, think again! With our Tech School chef Cassandra Vires’ insider tips, there’s really nothing to this on-trend technique.

INTERACT with FEAST Connect with us at facebook. com/feastSTL to stay on top of happenings at FEAST Central and connect with fellow foodies.

Follow us at for up-to-the-minute restaurant news, special deals, FEAST events and more.

ALL-NEW SHOP GIRL! To bring you truly in-depth coverage of St. Louis’ culinary havens, Shop Girl Heidi Dean digs deep into one store each month. Get the lowdown on the shop the first Monday of the month and then check back each week for her must-try-and-buy items. Her July pick: Seafood City, the same grocery store Mai Lee’s manager (featured in this month’s Fall For The Flavors Of Vietnam on page 62) heads to for Asian-food staples. 14

JULY 2011


Foodspotting Get ideas on where to dine out with FEAST’s monthly Foodspotting Guide to Inspired Eats at feastmagazine.


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Inspired Food Culture

JULY 2011





feaST eVeNTS

Whole Foods Market’s GrassFed Beef Burger Cook-Off Thu., July 14 , 6 to 8pm; Brentwood location

Sample the entries, then cast your vote for the best burger. Your vote will automatically enter you to win a new outdoor grill!

was entranced when I saw the beautiful, evocative images that photographer Gregg Goldman took for this month’s feature, Fall For The Flavors Of Vietnam (p. 62). Looking at each one, I felt as if I could almost hear the din of the marketplace, smell the spices in the stalls, feel the fresh noodles between my fingers. Photography is magical in that it transports the viewer to another place, another time. Food is much the same way. And that’s why I love it. You don’t have to actually go to Vietnam to enjoy a bit of what Gregg experienced first-hand – just pull up a chair at one of the many Vietnamese restaurants across town (writer Heidi Dean highlights three top picks) and taste for yourself how fresh and vibrant the country’s cuisine is. And speaking of fresh and vibrant, this time of year, markets are overflowing with just-picked produce, so we’ve crammed this issue full of vegcentric recipes and ideas. This month we bring you an innovative watermelon and tomato salad (p. 40), a multi-course vegetarian menu so full of flavor, no one will miss the meat (p. 48), and we’ve even found a Saint Louis University grad student who is making small-batch artisan tofu from local soybeans (p. 58). As you flip through these pages, maybe sipping on a nicely chilled glass of sake (p. 77), I hope you’re transported, like I was, by the work of our talented writers and photographers. Next month marks a full year we’ve been in print, and as we round that anniversary corner, I’m excited to say that the best is yet to come. Until next time,

Schnucks Cooks Cooking Class Wed., July 20, 6pm; Schnucks Cooks Cooking School $40, or 314.909.1704

Get hands-on at our monthly Schnucks class and make the Southern feast featured on page 42.

Wine Tasting Thu., July 21, 6 to 7pm; Vin de Set Complimentary,

Join columnist Angela Ortmann for a food-andwine tasting at Vin de Set in Lafayette Square.

L’Ecole Academy Sushi Basics Class Fri., July 22, 6 to 10pm; L’Ecole Academy $100, or 314.587.2433

Learn everything you need to know to make sushi. From cooking rice to slicing fish, this in-depth class allows you to get hands-on with L’Ecole Academy’s professional chef instructors.

Feast Book Club Meet-Up Thu., July 28, 6 to 7pm; Left Bank Books Downtown

Join us for hors d’oeuvres, wine and in-depth discussion of this month’s book club selection, Paletas, by Fany Gerson. Pick up your copy at Left Bank Books and get 20 percent off!

Boulevard Beer Dinner Thu., Aug. 4, 6pm; Atomic Cowboy $40, 314.775.0755

In honor of Craft Beer Week, FEAST and Boulevard Brewing Co. invite you to join us at Atomic Cowboy for a dinner that pairs Atomic’s stellar Mexican eats with Boulevard’s Pilsner, Zōn, Tank 7, 6th Glass and Dark Truth Stout.

2011 LouFest Aug. 27 and 28, Central Field, Forest Park $64 for a two-day pass;

This all-ages event features 18 national and local bands on two stages, great local food at the FEAST-sponsored Nosh Pit.

Oceania Luxury Culinary Cruise May 6 to 17, 2012, from $3,799 per person;

Join publisher Catherine Neville on a 10-day luxury cruise from Istanbul to Venice with ports of call ranging from Mykonos to Dubrovnik. Receive free airfare when you book by Aug. 31, 2011.

Cat’s Picks Wednesdays, 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. feedback? 16

JULY 2011


Catherine Neville



Visit our showroom and bring in your measurements for "to the penny" pricing.


1515 Page Industrial Blvd. St. Louis, MO 63132 314-802-4107

335 Market Place Fairview Heights, IL 1-877-ROCK-777

W W W. C A S T L E R O C K R E M O D E L I N G . C O M Inspired Food Culture

JULY 2011



| where we’re dining

PW Pizza 314.241.7799

PW Pizza

2017 Chouteau Ave., Lafayette Square


JULY 2011

PHOTOGRAPHy by Geoff Cardin

Pizza and beer. What else could you possibly need to know about this new Lafayette Square restaurant helmed by Paul and Wendy Hamilton, the couple who brought you 1111 Mississippi and Vin de Set? Classics such as pepperoni or sausage are a sure bet, but be sure to try some of PW’s signature pies. The Wolf is one of Paul’s Picks and is piled with housemade fennel sausage, roasted garlic, caramelized onions, pepperoni, green pepper and bacon. One of Wendy’s Favs is the South of the border with crème fraîche, jalapeño, chicken, chorizo and corn and black bean salsa. One of FEAST’s top picks is the Pulled Piggy, where a light barbecue sauce glaze is topped with tender pulled pork, caramelized onion, Gruyère and creamy, crunchy cole slaw. Other pizza-joint staples, such as calzones and big, fresh salads, round out the menu. And the beer … from ales to lagers to stouts to belgian brews, the selection at PW Pizza will appeal to beer lovers of all stripes (and the wine list is pretty nice, too!). – C.N.

LafayETTE SqUarE


Meet Paul and Wendy Hamilton, the duo behind some of St. Louis’ most popular restaurants. Scan the Microsoft Tag from your smart phone (get the free app at, or watch the video in the Watch & Listen section at

FEAST FAVES / s e C r e t I n g r e d I e n t FEAST FAVES | seCret IngredIent

PHOTOGRAPHy By J. Pollack Photography

The Big Cheese


Kosher salt

OK, we know, salt makes pretty much everything better. But when it comes to the grilled cheese sandwiches from The Big Cheese, it really steals the show. Each of The Big Cheese’s cooked-to-order grilled cheeses is dusted with kosher salt right before being served. “It’s the first thing you taste when you bite into the sandwich, then the last thing you taste when you lick your lips,” says Susana Moscoso, who takes orders at The Big Cheese’s farmers’ market stand while her fiance, Dave Lowell, grills up the goods. Every week The Big Cheese offers its classic sandwich – made with raw-milk sharp Cheddar from Marcoot Jersey Creamery on Bakehouse White bread from Companion – as well as a specialty sandwich featuring ingredients found at the market. A few combos to look for this summer are tomato-basil-mozzarella, Pepper Jack-cilantro-tomato-red onion and strawberry-mint-quark – one of the most popular. “Everyone tells us the salt is what makes the sandwich,” says Lowell, “but there’s a lot of other good stuff in there too.” – B.W.

limited TIME


Tower Grove Farmers’ Market Webster Groves Farmers’ Market

FEAST FAVES / s e C r e t I n g r e d I e n t FEAST FAVES | At home |2| |1|


Cheese sliCers | 1 | Chef’n cheese slicer, $9.95; Williams-Sonoma, multiple locations, | 2 | Rosle wire cheese slicer, $26.95; Kitchen Conservatory, 8021 Clayton Road, Clayton, | 3 | Bamboo cheese slicer, $23.99; Target, multiple locations, – B.W.

Chocolate-Covered Raspberries Have Arrived! Pick up this perennial favorite before it's gone! Plaza Frontenac | Maryland Plaza | Inspired Food Culture

JULY 2011



| where we’re dining

Half & Half

brought to you by The Good Pie’s Mike Randolph, Half & Half focuses on hearty dishes and fantastic coffee. barista Mike Marquard offers two seasonal single-origin varieties from St. Louis-based Kaldi’s Coffee. He’s currently brewing burundi Kinyovu and Colombia Cauca Inza, both of which you may enjoy in a number of iterations, from a simple espresso shot to hand-brewed drip coffee to a mocha. Once you’ve ordered that first java, dig into the menu. Start off with the doughnuts, which feature citrus zest and arrive hot,crisp and dusted with powdered sugar. The blackberry French toast is a tower of sweet goodness gilded with mascarpone. Egg dishes abound, with options such as a fried egg sandwich or steak and eggs. Caviar lovers will swoon when presented with two sunny-side-up eggs topped generously with paddlefish roe and crème fraîche. Lunch-y dishes include a few salads (we like the Waldorf) and a bunch of sandwiches. Grilled cheese with tomato, house-roasted turkey with “deli sauce” and a beautiful bLT are offered. Our top pick, though, is the seared tuna with harissa aïoli and olive relish on a Companion baguette. – C.N.

Half & Half 314.725.0719 Clayton 20

JULY 2011

PHOTOGRAPHy by J. Pollack Photography

8135 Maryland Ave., Clayton

FEAST FAVES / s e C r e t I n g r e d I e n t FEAST FAVES | FOOd stUFF



BARBECUE RUBs St. Louisans love their barbecue. Which is probably why we have so many local purveyors of sauces and seasonings. We rounded up a few locally made rubs to try on the grill this summer. – B.W.

GREAT ON: Ribs & vEGGiEs

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| 1 | Sticky Pig dry rub seasoning, $4.50; Figuero’s International Gourmet Foods, 524 S. Main St., St. Charles, | 2 | Uncle Joe’s Rub Down, $4.49; Schnucks, multiple Illinois locations, | 3 | Jack Mac’s Mighty Steak Rub, $6.99; St. Louis Home Fires, 15053 Manchester Road, Ballwin, PHOTOGRAPHy By Laura Miller

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JULY 2011



Lake of th Oza e rks

Drastic New Reductions on many New Items. Shop early for Best Selection!

• Huge Selection • Grills From Peterson & Weber • All BBQ Accessories On Sale! New ls!! Arriva


Redu ction s!! See Our Bargain Area for In-Season Clearance/Closeouts First Come, First Served!

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4th of July for

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If you are looking for something daring and different for 4th of July

Try Cooking a Whole Hog!

Use a meat tthermometer to verify the whole hog is ready for carving, - 160°F in the hind and 180°F in the shoulder. To carve, cut straight down the back to the legs, let the steam sta pulling the pork meat and separating into aluminum pans. You will need cotton and latex out and start gloves whe when pulling the meat to save your hands from burning like a firecracker. The meat will be so an juicy it will pull easily away from the bones. tender and T find out o more about cooking a whole hog or having Kenrick’s cook and carve a hog for you, To W have qualified butchers dedicated to service your needs. call us. We

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JULY 2011

When purch purchasing a fresh whole hog, estimate about 1¼ to 1½ lbs. of meat per pe person, due to cooking loss and waste of the bone weight. If you determine th that you want to master cooking the hog yourself, you will need a barbecue p pit large enough to fit the hog. If you don’t have one, Kenrick’s has them ava available for rental. You will also need aluminum foil, lighter fluid, aluminum pa pans, and cotton/latex gloves for carving. You should cook the hog on the b barbecue pit grill covered with aluminum foil to avert flare-ups. Figure an ho hour of cooking time for every 10 lbs.


245 Wheelhouse Court Lake Ozark, MO HH - Cherokee Road - follow signs 4 Mile Marker on the Main Channel

Cooking a whole hog is relatively simple and effortless once the hog is on barbec pit. It is even easier if you have your good friends at Kenrick’s the barbecue ca cook and carve the hog for you. When ordering a fresh hog from Kenrick’s we require sseven days notice.



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4324 Weber Rd., St. Louis, MO



| whAT we’re drInkIng

Smoke & mirrorS STORy AnD RECIPE By Matt Seiter

July in St. Louis brings with it an abundance of barbecues, poolside affairs and games of bags and washers. If you’re tired of the fizzy yellow beers that are standard at these events, try this concoction next time you’ve got the grill fired up. This is great paired with ribs and chicken; the smokiness of the mescal and richness of the maple whiskey play well with the tanginess of barbecue. Actually, you really don’t need sauce; just great grilled meat will do. Hold off on using the gas grill though, as this drink goes best with that smoky charcoal flavor.

Smoke & Mirrors Serves | 1 | ¾ oz ¾ oz ½ oz ½ oz ½ oz

mescal Cabin Fever maple-flavored whiskey Yellow Chartreuse lemon juice grapefruit juice flamed orange peel*

| Preparation | Mix mescal through grapefruit juice in a shaker with ice. Shake for 15 seconds and fine-strain into a chilled cocktail glass. Garnish with a flamed orange peel. Smile. *To make a flamed orange peel, cut a piece of peel the size of a quarter from an orange. Make sure there is some pith but no flesh. Hold a match or lighter up to the orange side of the peel and burn for 4 seconds. While holding the flame about an inch from the peel and about 5 inches above the glass, squeeze the peel. Its oils will ignite as they pass through the flame. Rub the orange side of the peel along the rim of the glass and either discard or

PHOTOGRAPHy By Geoff Cardin

place in drink.

Matt Seiter is a co-founder of the United States Bartenders’ Guild’s St. Louis chapter, a member of the National Board for the USBG’s MA program and is a continuing educator for all desiring knowledge of the craft of mixology. He is a member of Drink Lab and is the creator of the Sanctuaria Cocktail Club.


| 1 | JDesign Studio, 2002, $28; MoMA Store, | 2 | Zino Platinum, $175;

Brennan’s Wine, Food & Tobacco, 4659 Maryland Ave., Central West End, 314.361.9444 | 3 | Xikar Trezo, $99.95; The Hill Cigar Co., 5360 Southwest Ave., The Hill,

– K.B.

|1| |2|


Inspired Food Culture

JULY 2011



| deSign TrendS we Love


Playing with patterns is always fun, and the current trend in upholstery takes it to the next level. Designers are pairing patterns such as botanicals with cubic prints and paisley with checkerboard. While this trend works in nearly every room in the house – on furniture, drapery, wall coverings and more – we love how it translates to outdoor entertaining. How do you get this look in your backyard? Start simple with stripes. Combine solid-band stripes with shaped stripes in complementary colors on smaller pieces such as pillows and side tables before moving on to bigger pieces. Locally, you’ll find a large selection of patterned café umbrellas to mix and match from Seasonal Concepts, or check out the Tommy Bahama collection of outdoor furniture available at Amini’s for some eye-catching prints to get you started. – B.W.

Pictured: Zancudo outdoor fabric collection by Osborne and Little 24

JULY 2011

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Specializing in Real Estate & Rentals in the Metro East

One Team. One Focus. One Priority. You. O'Fallon/Shiloh Edwardsville 1941 Frank Scott Pkwy,



1012 Plummer Dr.



Granite City

Hartmann Realtors

1735 Pontoon Rd.



618-3 4 4-7900 w w w.C 21 Ha r t ma n n .com BROWN REALTORS® Residential and Commercial real-estate, mortgage, title, property management and relocation services.






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Inspired Food Culture

JULY 2011


FEAST FAVES / S ecreT ingredienT FEAST FAVES | THe diSH

GorGonzola & Bacon Bread PuddinG


russ carr


Understand that, as a child, I once received a pound of blue cheese as a Christmas present; I was ecstatic. Now, years later, the Gorgonzola and bacon bread Pudding at bridge is nothing short of astounding to me, like the conglomeration of years of presents into one tender-crisp, rosemary-andbacon-studded savory confection. Men prefer savory to sweet. Why? Simply put, because savory goes better with beer. Well-played, bridge; you push all my buttons at once.


Bridge Tap House & Wine Bar 314.241.2174

1004 Locust St., Downtown Read more from Russ Carr in his Mystery Shopper column on page 38.


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Gift cards available 26

JULY 2011

Simply The Best Great Steaks and Seafood

Kreis' serves the finest USDA Prime Mid Western Corn-fed Beef, aged four to six weeks in house. We offer an extensive choice of the classic Steak Cuts GREAT STEAKS and Seafood including our famous Prime Rib. Simply & SEAFOOD the best available-Top 2%. As well as Colorado Lamb Call Today To Book Your Reservation Chops, the best you can buy! 314-993-0735 www.kriesrestaruant 535 S. Lindbergh, St. Louis

Bring in this ad for a Complimentary Appetizer or 50% off a bottle of wine. (Up to $60 menu price.) 1 per table, per visit. Valid until September 30, 2011

(Conveniently located 1/3 mile north of Highway 40/64 between Conway and Ladue Road)

Tickets on Sale PUCCINI’S



La Cenerentola (Cinderella)


Dead Man Walking

July 8, 9, 15, 16 July 29, 30, Aug 6, 7

Aug 19, 20, 26, 27

Tickets available at or by calling the Box Office Mon. – Fri. 10 a.m. – 3 p.m. at 314-361-2881. All performances begin at 8 p.m.; Sunday matinee at 3 p.m. Doors open 45 minutes prior to curtain. Join us for a free, informative lecture opening nights at 7 p.m.

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Ask the bartender... 85 Lashes Rum 2011 Silver Medal Winner at The San Francisco World Spirits Competition! Shelly at The Stable recommends 85 Lashes Lime-Aid 2 ounces of 85 LASHES CRYSTAL 1 ounce Triple Sec 1/2 Lime fresh squeezed Combine in a 16 oz glass, top off with Lemon-aid shake to serve

Tues. - Sun. Lunch & Dinner

1821 Cherokee St. 314-771-8500

It's Time to Try Something New...

Lukas Liquor Shares a few of their experts' favorites! ULTIMAT VODKA... From the creators of Patron Tequila. A unique blend of potato, wheat and rye. The ultimate "sipping" vodka. BOIHOF PRATSCH... This white wine is made with organically grown Gruner Veltliner. A clean, crisp wine from Austria. Perfect for summer. FIRESTONE WALKER ABACUS... Abacus is a bold barleywine that was aged in bourbon barrels for three years. This is very rare and very good..

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JULY 2011


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Opens Wednesday

June 27-July 3

July 6-14

July 18-24

July 25-31

August 1-7

August 8-14


| shop-o-matIC

The Block

THE BlOck Ever have a great steak at a restaurant and wish you could get the kitchen to sell you a few cuts to take home? That’s the concept behind The Block Restaurant, Butcher & Bar in Webster Groves, a new venture by members of the Del Pietro family.


Within the stylish new restaurant you’ll find a case displaying the same cuts of meat, locally sourced and butchered on-site, that are served on their menu, including NY strips, rib eyes, pork steaks and chops, housemade chicken sausage and burgers. Stock up on their house seasonings – choose from sweet or spicy barbecue rubs or grab some garlic-herb


314.918.7900 Webster Groves

seasoning to dash on fries – and recreate the restaurant’s great flavors at home. While you’re picking up a few things, sidle up to the bar and have a snack. We highly recommend the Potted Pig (pork confit with grape chutney and housemade pickled veggies) or the smoked ham and cheese sandwich, which is slathered with tasty bacon jam. Wash down the salty goodness with a beer or tip back a craft cocktail. This is what grocery shopping should be like all the time! – B.W. 146 W. Lockwood Ave., Webster Groves

| what we’re drInkIng


In southeast France, Southern Rhône’s flat terrain, Mediterranean climate and considerable wine production yield affordable, compelling wines that are overseen by the latest generation of family-owned grape growers and vignerons. Grenache is the predominant grape; it’s amenable to this region’s climate hazards and produces high-alcohol, lower-acid wines with considerable depth. Grenache is blended with Syrah for its longevity, Cinsault for spicy notes, Mourvèdre for its structure and as many as 18 others. Pair with simple grilled meats and Mediterranean fare.

2009 ferauD-BruneL côtes Du rhône ViLLages

2009 Domaine LafonD Lirac rouge roc-epine

With surprising layers of securely woven ripe plum, blackberry and cranberry, this Grenache-Syrah blend is full-bodied and edgy, revealing traces of white pepper, pencil shavings and cigar box, with a substantial finish. A great buy; pair with Moroccan meatballs, smoked duck salad or eggplant fries.

Lafond is a notable producer of great, affordable wines, and its Grenache-Syrah-Mourvèdre blend offers ripe black cherries, raspberries, oregano and nuanced vanilla and strikes the palate with a firm, full-bodied mouth feel exhibiting black pepper notes. Pair with spicy lamb sausage or Rhône’s Fourme d’Ambert and Saint Marcellin cheeses.

$15; The Wine Chateau, 90 Clarkson Wilson Center, Chesterfield,

$16; St. Louis Wine Market and Tasting Room, 164 Chesterfield Commons E., Chesterfield, Inspired Food Culture

JULY 2011


11769 Manchester Rd • Des Peres, MO • 63131

Good Life Inside and Out

314-966-0800 • • Next to Ace Hardware Mon - Fri 10am-7pm • Sat 9am-5pm • Sun 10am-5pm

ps ounterto GraniteStaCrting at ed . ft. install q s r e p 5 $29.9

Summer Grilling Time!

Purchase any BBQ Grill from Terra and receive 10% off your BBQ accessories purchased with grill.

Brioni Legacy, Inc. We Specialize in: • Kitchen countertops & Backsplashes • Bathroom Vanities • Shower & Tub Surrounds We Carry: • Fireplace Surrounds • Granite • Bar Tops • Marble • Complete Installation • Residential & Commercial • Silestone • Caesarstone • Tiles

Lynx professional grills elevate outdoor cooking to new levels, offering unique and innovative features, unparalleled performance and superior craftmanship. Available for either built-in or freestanding applications.



Let our staff help you create the perfect outdoor kitchen. We can offer design and installation services for your outdoor kitchen

With purchase of any granite countertop of 50 square feet or more. Must present coupon at time of purchase. (Not valid with any other offer.)

(Not valid with any in-store specials.)

Showroom: 2611 Telegraph Rd., St. Louis, MO 63125 Office: 314-638-0500 Fax: 314-638-0506 Fabrication Shop: 9733 Gravois Rd. St. Louis, MO 63123







Greek Glory *Offers expire August 31, 2011. All advertised fares, offers and any applicable shipboard credits, upgrades or special amenities shown are per person based on double occupancy unless otherwise indicated, are subject to availability at time of booking, may not be combinable with other offers, are capacity controlled and may be withdrawn without prior notice or remain in effect after the expiration date. All fares listed are in U.S. dollars, per person, based on double occupancy and include Non-Commissionable Fares. Cruise related Government Fees and Taxes of up to $15 per guest per day are additional. For itineraries shown with multiple departures, sailing prices may vary and any “Fares From” pricing is based on Category G unless otherwise indicated. Cruise Ship Fuel Surcharge may apply and, if applicable, is additional revenue to Oceania Cruises. Full Brochure Fares may not have resulted in actual sales in all cabin categories, may not have been in effect during the last 90 days and do not include Personal Charges, Optional Facilities and Services Fees as defined in the Terms and Conditions of the Guest Ticket Contract which may be viewed at Full Brochure Fares are cruise only. Airfare does not include ground transfers and applies to economy, round-trip flights only from St. Louis. Airfare is available from all other U.S. & Canadian gateways at an additional charge. Any advertised fares Airfare airline fees, surcharges and government taxes. Some airline-imposed personal charges, including but not limited to baggage, priority boarding, and special seating, may apply. “Free 1-Night Pre-Cruise Hotel” offer, if applicable, does not include items other than room rate, hotel taxes, hotel porterage and hotel to ship transfers; hotel assignments are solely at the discretion of Oceania Cruises, may be changed at any time, and will be confirmed in final cruise documentation. Oceania Cruises reserves the right to correct errors or omissions and to change any and all fares, fees, and surcharges at any time. Suite and Stateroom measurements are approximate, and those in the same category may vary in size. They may also have different furniture placement than as depicted in the photographs. Additional terms and conditions may apply. Complete terms and conditions may be found in the Guest Ticket Contract. Ships’ Registry: Marshall Islands. PRO27809


JULY 2011



ISTANBUL TO VENICE MAY 6, 2012 | 10 DAY-VOYAGE onboard Riviera <!D;78B=, >B#?/: . 0CDC=C7C '3/!84!&, (#//5/ . )%E/!B! '6;!;2;!C&, >B#?/: . 0:?474!, (#//5/ . 1DE/7! '*C#;/B!&, (#//5/ . 1#"4!D4=C '-/%E;=47C;&, (#//5/ . -4#$B, (#//5/ . +B8#4A7C?, -#4;DC; . @%=CD, -#4;DC; . 9/7C5/, <D;=: overnight


(314) 968-9600 OR TOLL FREE (800) 264-1116


| what we’re buyIng

Sake SetS |1|

Part of enjoying sake is the tradition of presenting it in beautifully designed wares. These carafeand-cup sets turn a bottle between friends into an



– B.W.



| 1 | Kotobuki sake flasks and cups, $9.95 per flask and $3.95 per cup; Sur La Table, Plaza Frontenac, Frontenac, | 2 | Sanctuary sake set, $19.95; Pier 1 Imports, multiple locations, | 3 | 4-piece Heaven and Earth sake set, $59.95; | 4 | Midas Collection carafes and cups, pieces starting at $50;

CheCk out page


Turn to our Polished + Refined feature for some great sakes to sip on this summer.

Inspired Food Culture

JULY 2011



AJ And LeAh MenseY

owners of PUrA’VegAn

written By Catherine Neville

What’s a typical family dinner? It’s where we experiment on ourselves with potential menu items that just might end up on the menu. After years and years of eating raw vegan foods, creativity has to be a continuous task. What’s your secret indulgence? Homemade vegan cheese potatoes or vegan baked mushrooms. OMG, if we have a marathon night at the cafe and the kids are all going nuts, then you can find us in front of a Disney movie with crumbs on our shirts. Midnight snack? Raw nachos and raw cookies! We can’t go to sleep without four to five cookies and a glass of raw almond milk. What’s your favorite specialty store? Cheryl’s Herbs. We love the place and use her some of their herbs in our herbal elixirs. Are the kids vegan? Born and raised healthy vegans. What are your kids’ favorite dishes? Vegan mac-n-cheese with avocado. Do they ever ask to go to a fast food place? Hell, yeah. (Laughing.) They are typical kids with child peer influences. Our daughter’s classmates have their birthday parties at Chuck E. Cheese and we take her own cake and ice ream to the party. What was your process for developing the menu? Many people are unfamiliar with raw foods, so our initial approach was to create items that people can relate to: pizza, lasagna, nachos, tacos, soups, pastas, pastries, ice cream, etc, etc. What’s next? We are already negotiating retail space for our next locations in Webster Groves and North County. Also our yoga studio (next door) has just been completed and will open in a few weeks. What’s the secret to making raw foods appeal to a broad audience? Knowledge, taste, feasibility and availability.

Pura’Vegan 307 Belt Ave., DeBaliviere Place, 314.282.5834 Shot on location at Trader Joe’s.


JULY 2011


When AJ and Leah Mensey opened Vega Deli in Chesterfield, they attracted a following of veggie enthusiasts with their creative vegan fare. They recently sold that first spot and opened Pura’Vegan, where entire menu isn’t just vegan, it’s also raw. “For a growing number of people, a plant-based lifestyle is their way of life or else,” says Leah. So how do they sustain a constant flow of pristine produce? “We have our own indoor organic hydroponic garden [at home and] in our 2,000 sq foot basement at Pura’Vegan. We are growing everything from oranges to fresh mint to spinach to tomatoes and expect to yield up to 90 percent of our own produce within the next 60 to 90 days.”

Subscription Packages Begin at $70 & $99!

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September 27 - October 9, 2011

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February 14-26, 2012

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JULY 2011




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But we are more than chairs... Best Home Furnishings features stationary sofas, sectionals, reclining sofas, glider rockers, accent chairs, sleepers, desk chairs, and accessories... if you can sit comfortably on it... we make it! How do I know quality when I see it?...Lift the cushions...if they’re heavy, you know the foam density is good. Make sure the cushions are nylon wrapped. But most importantly, turn if over...if you see particle board on the! Run to Best Home Furnishings where solid wood is the norm! Thank you, Carl Boyer Best Home Furnishings


Tom Delaney, DMD & Darren Bremer, DMD 1126 W. Pearce Blvd., Suite 110, Wentzville, MO Make your appointment today!



/ &'.! / $-).% / (01,*"+.+#01

Limit 2 Per Family. Regular value $99. New Patients Only. Expires 8/15/2011


½ÜM ãDD ܘ[d à*^id( :^'` i/%-/1ß PRIOR SALES EXCLUDED EXPIRES 7/23/11



1415 McKinley Street Mascoutah, Illinois

Why choose St. Louis to begin an era when so many local furniture stores have folded? We believe you are still interested in high quality furniture at a low price. Where else can you see over 200 chairs in one place, with over 700 fabric and leather options, all available usually within three weeks? Why should special orders take fourteen weeks? Because most furniture is imported from the Far East. It floats on the water for weeks... but Best Home Furnishings is manufactured in Ferdinand, Indiana... a mere 180 miles from St. Louis.


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This is the first Best Home Furnishings factory gallery of its type anywhere in the world...and we just turned 4!


World’s Largest Chair Manufacturer! 314-842-9922 10-7 Mon-Sat, Sun 12-5 South Co. - Concord Plaza (across from Ronnies Cine) AMERICAN MADE

Visit Two of Missouri’s Premier Wineries Just Minutes from St. Louis!


Featured on NBC’s Today Show! Wine & Beer Garden Picnic BasketsWelcome Award Winning Wines Free Live Music

“Missouri’s Most Scenic Winery” Free Live Music Sunset Dinners Award Winning Wines Gourmet Food

5601 High Street Augusta, MO 636-228-4301

201 Montelle Drive Augusta, MO 636-228-4464

JULY 2011


GadGeT a-GO-GO


PrODUCT PHOTOS By Laura Miller


Three-Piece Bamboo Steamer

Sili Steam Collapsible Steamer/Strainer



The elegant design of this spare twotiered steamer, from the contrast of smooth slats and rings to the tightly woven domed bamboo lid, is more than visually stunning; every element functions to make food taste better. The rings and slats make a strong base to support heavy foods such as cakes or items like plates to preserve juices while cooking. The bamboo lid absorbs condensation so it doesn’t fall on delicate foods such as dumplings.

Squishy but sturdy, this bright green silicone steamer collapses nearly flat for easy storage and then snaps to its full depth with a gentle push. The cleverly designed flange fits over pans and casseroles ranging from 3 to 4 quarts. Plunge a full basket into an icewater bath to shock blanched veggies with ease. Microwave- and dishwashersafe, both basket and lid are heatresistant to 500ºF, as evidenced when the lid flipped onto an extremely hot burner with no ill effects.


Because the slats are widely spaced, some foods need a plate, parchment paper or cabbage leaves as a cooking base. The baskets wash only by hand, then air dry. $11.99; East East Oriental Grocery Store, 8619 Olive Blvd., University City, 314.432.5590


The inside diameter of the basket measures a good 7 inches, but the depth is just under 2½ inches. Plenty of capacity for steaming cut veggies but not enough for big things such as artichokes or full ears of corn. $19.95; Cornucopia, 107 N. Kirkwood Road, Kirkwood,

Thai Woven Bamboo Steamer Basket with diamond Brand aluminum Pot PROS

This ungainly, ungodly big basket steamer makes the best sticky rice, a little or a lot, every time. Short-grain rice cooks to chewy goodness and then rolls out into a dish in a perfect mounded shape. Steam four artichokes at once or 2 pounds of asparagus splayed around the basket. A head of cauliflower fits, steams and pulls out whole to serve immediately or bake later. It’s a great conversation starter; plus, the bamboo basket smells wonderful as the food steams. CONS

The aluminum pot and basket together stand nearly15 inches tall. There’s no lid included; you’ll need different-sized pot lids to close down over the food. $5.49 for the pot, $3.95 for the basket; Global Foods Market, 421 N. Kirkwood Road, Kirkwood,

SleekStor VeggiSteam by Chef’n PROS

If you like design inspired by the Jetsons and Sputnik, check out the SleekStor VeggiSteam by Chef’n. This silicone beauty with a nylon core jets between stovetop and microwave with ease, steaming vegetables faster than you can say “Tom Swift.” Three snazzy colors and a zoomy steam hole pattern keep this steamer looking sassy while triangulated cone feet hold food above the boiling water. The silicone shape bends to fit sauté pans and pots ranging in size from 1½ to 4 quarts. Dishwasher-safe too. CONS

The loopy handles aren’t much help for lifting the steamer from the pot. The silicone flopped and the veggies flew into the sink the first test. Subsequent lifts failed as well. Tongs or spoons are needed to remove food from this steamer.

OXO Good Grips Brushed Stainless Steel 11” Pop-Up Steamer PROS

Great new features make this seemingly old-fashioned design newfangled and worth a second look. The center stem with its cool-touch silicone handle pops up for an easy lift from hot pots and then collapses for compact storage. It unscrews when you need a big steaming surface for fish fillets or artichokes. The wire feet stand an impressive 1¾ inches tall to allow plenty of water below for steaming. Steams just enough for one or veggies aplenty for a party. CONS

Not microwave-safe; no way. $23; Williams-Sonoma, Plaza Frontenac, Frontenac,

$11.95; Sur La Table, Plaza Frontenac, Frontenac,

ChE Ck o Pag ut E


W haT TO l OO k FOr : Size: Capacity varies widely. Check out big, open baskets without center posts for big jobs. Smaller models if you cook for one. Be sure the steamer you choose will fit the pots you own. For the larger models, consider storage space too. Materials: Stainless steel makes a good metal steamer even better. No rust, easy to clean, dishwasher-safe and sturdy as can be. Silicone goes from microwave to stovetop without a hitch, is stain-resistant, cleans in the dishwasher or the

sink and withstands high heat with a cool touch. Traditional bamboo is the best choice for some foods, such as rice and dumplings. Consider what you’ll cook and how, and then choose a steamer in the material that best fits. Or buy two. They aren’t expensive. Safety: Steam heat can burn, so choose safety features such as cool-touch silicone handles and slots to slip in forks to extend reach on metal steamers.

Usethesesteamerson meat,veggiesandmorewhencooking upgreatAsianfare.Forinspiration, turntoourFallingforVietnamfeature. Inspired Food Culture

JULY 2011


ON the sheLf

BEER written By Michael Sweeney

When not using his spare time to make fun of people who write blogs, Michael Sweeney writes the beer blog STLHops. com. The irony is lost on him.

Buffalo Brewing Co.’s Chili Beer StYle: Ale (5% abv) available at: Buffalo Brewing Co., 3100 Olive St., Midtown, buffalobrewingstl. com; $4 (16-oz draught) PairingS: Barbecued brisket • Monterey Jack

Buffalo Brewing describes its chili Beer as a “fun beer,” and it’s not kidding. it has a nice light body with an aroma of serrano chiles and starts clean with a hint of heat in the back of your throat. that’s where this beer gets you – each sip cools the heat but also brings it back around. it’s an effect that keeps you going back for more.

Alesmith Brewing Co.’s IPA StYle: American IPA (7.25% abv) available at:; $5.27 (22-oz bottle) PairingS: Tom yum • Pan-seared sea bass

though St. Louisans have access to a great number of beers from around the world, there are still plenty of breweries whose products don’t make it into missouri. one of those breweries happens to be one of my all-time favorites: AleSmith. i believe the AleSmith iPA, with a big amount of citrus and a slight bit of pine in the aroma, is possibly the best American iPA ever made.

Boulevard Brewing Co.’s Zōn StYle: Witbier (4.4% abv) available at: Lukas Liquor, 15921 Manchester Road, Ellisville,; $6.99 (six-pack, 12-oz bottles) PairingS: Pasta primavera • Feta

now that the dog days of summer are in full swing, i find myself reaching for light, low-alcohol beers. But drinking a light and lowalcohol beer doesn’t mean you have to give up flavor. Boulevard’s Zōn is wonderfully full-bodied but has plenty of citrusy zip thanks to the addition of orange zest and coriander. it’s a great way to beat the heat.

SPIRITS written By Chad Michael George

Award-winning sommelier and mixologist Chad Michael George is founder of Proof Academy, which covers everything from wine and cocktail list consulting to spirits and mixology education.

Absolut Orient Apple Provenance: Sweden (40% abv) available at: The Wine & Cheese Place, 7435 Forsyth, Clayton,; $17.99

the Swedish distillery has taken one of its limited-edition vodkas released last year – the Absolut Brooklyn – and turned it into a global, regularly available flavor. Absolut uses no artifical flavors or sweeteners to create this red appleand ginger-flavored vodka. After starting the flavored vodka segment in 1986, Absolut has remained a leader in that area. orient Apple may be the truest-tasting offering yet.

Bulleit Rye American Whiskey Provenance: Lawrenceburg, Ky. (45% abv) available at: The Wine & Cheese Place, multiple locations,; $23.99

Bulleit has created a sibling for its smooth, well-known bourbon. the mash bill on this rye is composed of 95% rye grains. (to carry the “rye” moniker, a whiskey must be made of at least 51% rye.) the finished product is a result of small-batch blending of four- to seven-year-old whiskeys. notes of cherry, pepper and tobacco dominate the palate. considering its pricetag, it may be the new value leader.

Koval Distillery Lion’s Pride Organic Wheat & Dark Wheat Whiskeys Provenance: Chicago (40% abv) available at: Lukas Liquor, 15921 Manchester Road, Ellisville,; $47.99

Koval appeared in St. Louis earlier this year with its unaged whiskey lineup and more recently brought its aged whiskeys to town. Both are aged less than two years in American oak, with the dark wheat aged in well-charred barrels. Both feature intense tropical flavors and aromas highlighted by a sweet banana characteristic.


Pouring wine PhotogrAPhy By © PAtterSon

WINE written by Angela Ortmann

STLwinegirl Angela Ortmann shares her passion for all things epicurean through her event and consultation business, which is dedicated to enhancing your food and wine experience.

We have an impressive selection of the bestwines fromyour Missouri & Illinoiswineries including Mount Pleasant, Stone Hill, St.James, Hermannhof,Illinois Cellars,Augusta and Montelle Wines. We offer discounts on case purchases aswell as acceptyourspecial orders All atsignature Shop ’n Save Prices!

2009 Elizabeth Rose Sauvignon Blanc Provenance: Napa, Calif. available at: Saint Louis Cellars, 2640 S. Big Bend Blvd., Maplewood,; $15.99 Pairings: Salsa and guac • Shellfish • Pesto

Unlike most new world Sauvignon blancs, the elizabeth rose has a smooth quality; the winemaker aimed for a light, easy-drinking wine. Subtle honeydew melon and juicy citrus round out this crisp and spirited organic white, ideal with appetizers or a light meal.

Bud Light, Bud Select, Select 55 or Budweiser



20 LNNR btls.

Natural Light



18/12 oz. cans

2010 Marc Plouzeau Rive Gauche Chinon Provenance: Loire Valley, France available at: Wines of Wildwood, 2418 Taylor Road, Wildwood,; $16.99 Pairings: Grilled meats • Aged goat cheese • Roasted duck

if the dense magenta hue doesn’t grab your attention, the intense aromas of blackberries and soft violets certainly will. Modest tannins and ripe fruit make this wine an immediate crowd pleaser. Made entirely from Cabernet Franc, Chinon is a bright and vibrant red that drinks best young and slightly chilled.

Corona Light or Corona Extra




18 LNNR btls.

Mike’s Hard Lemonade or Variety Pack



12 NR btls.

Prices Good Thru July 31, 2011 at Missouri Stores Only

2009 Domaine ZindHumbrecht Pinot Blanc Provenance: Alsace, France available at: The Wine & Cheese Place, Creve Coeur and Forsyth locations,; $19.99 Food Pairings: Quiche • Crab salad • Herb chicken

the region of Alsace is known for producing wines that combine the rich, opulent nature of French whites with the aromatic and slightly honeyed characteristics of German varietals. Pinot blanc is a full-bodied summer white with its fragrant notes of citrus and hazelnut followed by splendid fruit flavors of apricot and clementine and a surprisingly creamy finish.

Join Angela Ortmann and FEAST publisher Catherine Neville for a happy hour wine tasting on Thu., July 21, at Vin de Set, at 6pm. RSVP to Inspired Food Culture

JULY 2011


mySTery Shopper

Stuffed Cabbage Leaves By Clara Moore, LocaL Harvest caFe

Yield | 12 rolls | 1 2 Tbsp 3 cloves 3 stalks ½ lb 3 Tbsp 12 6 1 tsp ½ cup

yellow onion, diced small olive oil garlic, minced celery, diced small ground goat, lamb, pork or beef white wine green savoy cabbage leaves pitted prunes, chopped salt unseasoned bread crumbs

| Preparation | cook onions and oil in a large sauté pan over medium heat until onions are soft. add garlic and celery. cook 3 minutes. add meat and cook until browned. Deglaze pan with wine, and continue to cook until liquid is absorbed. remove from heat and let cool until mixture can be handled.

add prunes, salt and bread crumbs to meat mixture. Lay cabbage leaves flat on counter or cutting board and place about ½ cup of filling in middle of each leaf. Fold 2 sides of the leaf over the filling, then take the closest end and roll the leaf up. serve warm or at room temperature.

meeT: SAVOY CABBAGE I’ve got a theory that zombies are nothing more than malnourished – albeit undead – people who didn’t get enough vegetables when they were alive. And now, as they roam the Earth, moaning about brains, it’s only because they aren’t savvy enough to vocalize what their bodies really want: savoy cabbage.

Stop by 38

What Is It?

savoy cabbage is serious brain food, in more ways than one. First, and most obvious, is savoy’s eerie resemblance to, well, a brain. (Hey, it comes sold as a “head” after all.) Unlike the common green and red cabbages you might find at a market, savoy features leaves with a telltale wrinkled appearance. Find a fresh head, with all of its leaves still tightly nestled together, and it’s going to look like a cabbagey cerebellum. second, and most practical, is savoy’s potent combination of vitamins and minerals. these tender green leaves are packed with vitamins K, c and B-6 and contain a list of minerals that reads like the periodic table. third, and most surprising, is that savoy is much milder than the typical green cabbage and less prone to bitterness. the

WrItten By russ Carr

leaves aren’t as thick, which allows them to cook faster, preserving more of those good nutrients. savoy also has a much lower concentration of isothiocyanates – those stinky little chemicals that make other cabbages smell like feet. tastes better, cooks better, smells better; you couldn’t ask for more in a cabbage! hoW Do I Use It?

the modern veggie’s forebear appears to be a crinkle-leaved cabbage cultivated in the French départment of savoie. While bright green savoy might never take the place of rotkohl on a plate of Sauerbraten, it can fit into any recipe that calls for cabbage. shred it for coleslaw, sauté it into a stir-fry, or braise it alongside corned beef. With its thin leaves, savoy can be stuffed easily and made into little steamed dumplings. It really is a no-brainer.

to pick up more delicious recipes featuring savoy cabbage.Visit for information on its four locations. JULY 2011

PHotoGraPHy By Jennifer Silverberg

Meanwhile, bring a large pot of water to a boil. add cabbage leaves, 3 at a time, and cook until pliable, about 2 minutes. remove leaves from water and place in a colander.

check it out!

FeaSt extra

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Chicken Marsala 4 eggs beaten 4 chicken breast 4 cups Italian bread crumbs Kosher Salt Freshly ground black pepper

Marsala Sauce

Place chicken breast between 2 pieces of plastic wrap and pound the chicken until it is 1/4 inch thick. Remove the chicken and lightly season the breast with salt and pepper. Dredge the breast in the beaten eggs, then in the Italian bread crumbs. In a saute pan heat 3 tablespoons of olive oil. Slowly place the breast in the oil. Allow the breast to fry until it is a golden brown color - about 5 minutes. Cook the other side until golden brown, and remove the breast to a plate and keep warm.

Add olive oil to a heavy saute pan. Add onion, green pepper, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with the Marsala wine. Add beef stock and cook until thick and flavors are blended. Spoon hot Marsala sauce over warm chicken breast and serve.

1/4 Cup onion, diced 1/4 Cup green pepper, diced 1 Tablespoon garlic, chopped 1/2 pound mushrooms, sliced

3 Tablespoons flour 1/2 Cup Marsala win 1 1/2 Cups beef stock Salt and pepper, to taste

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Interactive Mystery Dinner Theatre y)]0a ]0 &_]' ˜g c.) “Stairway to Heaven” $ 00 After his death on August 18, 1977, Melvis Cleverly never showed up at the Pearly Gates. Melvis needs to check in to join the heavenly band. We find out that Melvis didn't die from a heart attack, but was actually MURDERED! Jan S. Joplin and Jake Blues need your help to track down his killer and help Melvis climb the “Stairway to Heaven.” This interactive comedy sytery will be presented with a 4-course meal to DIE for!

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Reservations: 314-533-9830


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Box 1 • Grafton, IL 62037 • • For Brochure or Reservations: (618) 786-3555 • Fax: (618) 786-3255 Inspired Food Culture

JULY 2011



Compressing STORY AND RECIPE BY Cassandra Vires

Most cooking techniques have been around for centuries and have a deep-rooted history, but every once in a while, someone creates a new technique. Such is the case with compressing. Introduced by chef Mark Hopper at Bouchon in Las Vegas, compressing uses the pressure of a vacuum sealer to remove the air between the cell walls in foods, creating more flavor in less space. It gives the food a texture completely different from what you started with while providing enhanced flavor and vibrant color.

A number of foods can be compressed, but the technique is most effective when applied to porous fruits, such as melons. While watermelon, cantaloupe and honeydew are usually crisp, bright and light, after they are compressed they take on a meaty, almost gelatinous consistency, bursting with flavor and moisture. Porous vegetables, such as celery, cucumber and mushrooms, can also be compressed, as can cooked and raw seafood. A great deal of pressure is required for compressing. A commercial vacuum sealer is typically recommended, but there are a few retail options that can provide restaurantquality results. Still, home models are not quite strong enough to remove the air between cell walls, and the bags that come with them allow for too much flexibility. A quick fix is to freeze the food once sealed. This will break down the cell walls, allowing the food’s own juices to retreat inward. Sealing the food with fruit juices and infused syrups will create a new layer of flavor, but be careful not to overwhelm the central ingredient by adding something with a stronger flavor. In this recipe, basil syrup is added to the tomatoes, giving them a sweet herbal element. I experimented with adding mango juice to the watermelon, but the delicate flavor of watermelon was overwhelmed by the bright mango. Instead, I let the watermelon stand on its own. This technique is quick and easy, and it is fun to spend the day in the kitchen trying different combinations of fruits, flavored syrups and juices. Anything that can hold moisture can be compressed, so have fun experimenting and come up with some new combinations of your own. Chef Cassandra Vires received her culinary training in Houston, Texas, and has a knack for reimagining classic dishes. Her new restaurant, Home Wine Kitchen, opens this month in Maplewood.

Compressed Watermelon and Tomato Salad This is a simple and beautiful summer salad. The sweetened tomatoes pair wonderfully with the juicy watermelon. Goat cheese adds a surprising texture and tang, while saba – an alternative to balsamic vinegar made of reduced grape must – balances all the components. Affordable vacuum sealers and bags can be found at Target and other retail stores. serves | 6 |


See how compression works, step-by-step, in this month’s video. Scan the Microsoft Tag from your smart phone (get the free app at, or watch the video in the Watch & Listen section at


JULY 2011

½ cup 2/3 cup 2/3 cup 4 1 ¼ cup

fresh basil, divided water sugar tomatoes small seedless watermelon olive oil

3 oz

salt, to taste goat cheese, crumbled saba, for garnish

| Preparation | Chop ¼ cup basil, place in a small saucepan with water and sugar, and bring to a boil. Stir until sugar is dissolved. Strain syrup and set aside to cool, then refrigerate until cold.

| 1 | Cut tomatoes into ¼-inch slices. Once syrup is chilled, place sliced tomatoes in a vacuum bag and pour in enough syrup to just cover the tomatoes. There may be leftover syrup. | 2 | Seal tomatoes according to manufacturer’s directions, and place in freezer for at least 3 hours. For stronger flavor, add whole basil leaves to the bag before sealing.

Cut watermelon into 1-inch-by-1inch strips, remove rind and place in vacuum bags. Seal according to manufacturer’s directions, and place in freezer for at least 3 hours.

| 3 | Remove tomato and watermelon from bags and thaw at room temperature. Once thawed, carefully dice watermelon and toss with olive oil and salt. Cut remaining ¼ cup basil into a chiffonade and set aside. | To Serve | On 6 separate plates, arrange tomato slices and top with basil and diced watermelon. Sprinkle with crumbled goat cheese and drizzle saba sparingly on the plate. Serve immediately.

lϨªˆ« v††¬

vƒˆ‡ yÏ…L) ) Check Out Schnucks Cooks Videos For Tips & Techniques!

Our Schnucks Cooks how-to videos are full of tips and techniques from our team of culinary experts. If you want to learn more, check out our video library at 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 demonstrate how 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 our Schnucks Cooks station in select stores.

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Grilling Steak

Grilling the perfect steak starts with a thick, well-marbled cut of beef. We suggest Certified Angus Beef® which guarantees strict quality specifications to ensure a tender, juicy, steak. Here are a few steps for a great steak.



Marbling is the most important factor in determining flavor, juiciness and tenderness.

Â)cookForsteaksteakhouse-style grill marks, ¿) Slice your steak diagonally, across on a hot grill until marks the grain for more tender bites. appear, then turn the steak 45 degrees. Grill until crosshatch marks appear.

PHOTOGRAPHY bY Jennifer Silverberg



for Schnucks Cooks videos, recipes, locations, our monthly newsletter and more!

©2011 Schnucks

|3| Inspired Food Culture

JULY 2011




Throw down some newspaper and prepare to dig in; it’s time for a real Low Country boil. Less spicy than a Louisiana boil, a low country boil is native to Georgia and South Carolina and contains a delicious combination of shrimp, crab, crawfish, potatoes and sausage. Crab boil seasonings are available in local stores, but it’s fun and easy to make your own seasoning blend to keep on hand for times when you want to create an authentic Southern feast.



1 Tbsp 2½ tsp 1 tsp 1½ Tbsp 1 tsp ¼ tsp ¼ tsp 1 tsp ½ tsp 1 Tbsp 2 tsp ¼ tsp ¼ tsp 2 tsp 1 tsp

bay leaves, ground celery salt dry mustard mustard seed freshly ground black pepper white pepper ground nutmeg whole cloves ground ginger allspice red pepper flakes mace ground cardamom dill seed ground coriander



½ cup 4 2 Tbsp

low country boil seasoning lemons, halved salt

12 oz 6 quarts 1 lb 8 cloves 2 lbs 4 ears 3 to 4 lbs 1 to 2 lbs 1 to 2 lbs 1 lb

beer water yellow onion, roughly chopped garlic, peeled red new potatoes, halved corn, halved shrimp, shell on crawfish andouille or kielbasa sausage jumbo lump crab

| Preparation – Low Country Boil Seasoning | | 1 | Combine all ingredients and mix thoroughly. You’ll have more seasoning than is called for in this recipe. Store remaining blend in an airtight container in a cool, dry place.

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|3| PHOTOGRAPHY BY Jennifer Silverberg


JULY 2011

| Preparation – Boil | In a large soup pot, bring seasoning, lemons, salt, beer and water to a boil. Add onion and garlic, and boil for 10 minutes. | 2 | Add potatoes and boil an additional 10 minutes, until potatoes are partially cooked but not done. | 3 | Add corn, shrimp, crawfish and sausage, and cook another 3 to 5 minutes. Add crab; cook until crab is heated through and potatoes are fork-tender. Remove pot from heat; scoop out ingredients with a slotted spoon, place on a paper-lined table and enjoy.




TasTe, TasTe, TasTe. Be sure to taste the broth before you start adding the seafood or other ingredients. You may need to adjust your seasoning and salt levels. There are no limiTs. If you want to add mussels, clams or even lobster, go for it. Just be sure you are timing your cooking so everything in the pot ďŹ nishes at the same time.

Join FEAST and the Schnucks Cooks team on Wed., July 20, at 6pm to make the tasty menu shown here. Tickets are just $40 for a night of cooking, dining and wine. RSVP at


Present this ad at any Science Center ticket station for $2 off any full-price, general public admission to this exhibition. Limit 4. May not be redeemed for cash, duplicated or combined with any other discount. Tickets subject to availability. Coupon valid through September 16, 2011. Tickets may be purchased at any Science Center ticket station, Ticketmaster outlets, through or by calling 314-289-4424.

B3 Inspired Food Culture

JULY 2011


Experience the Best...

Voted Best Fried Chicken by The St. Louis Post Dispatch in 2010 114 W. Mill St., Waterloo, IL 62298 618.939.9933

Ask Extra Virgin

Q: What is fast and flavorful for summertime grilling? A: Try this Gaucho Steak - Combine 1 t. ground cumin, 1 t. granulated garlic,

& 2 t. smoked Spanish paprika. Rub spice mix over 1 lb. skirt steak. Refrigerate several hours. Brush with olive oil and grill 4-5 minutes per side for medium rare. Serve with Chimichurri sauce.

Visit Extra Virgin, an Olive Ovation for more grilling recipes and authentic ingredients. 143 Carondelet Plaza Clayton, MO 63105 314-727-6464

Monday-Saturday 10 a.m. to 6 p.m.

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Experience the Art of Sushi! Chef Sunny presents the "Sexy Girl" Spicy hot Sushi Roll, grilled in front of the customer and fired with a butane torch. This delicacy has tempura shrimp inside, ribeye steak on the outside, topped with masago and green onion and covered with a sharp, spicy sauce. One of the many fascinating creations at Sushi Ai. 2009 Zumbehl Rd.

Bogey Hills Plaza near Dierberg's Supermarket St. Charles, MO 63303


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SETTING the scene WRITTEN BY Wil Mowrey




SHOT ON LOCATION AT Scape American Bistro

When it comes to designing a dinner party, the food may be the star of the show but setting an attractive stage makes it an even more memorable event. With a collection of aďŹ&#x20AC;ordable and versatile entertaining wares and a few basic rules of dining design, you have a foundation to build upon for any occasion, saving you precious time and money that can be put to more delicious use in the kitchen.



JULY 2011

SettIng the SCene White linens and dinnerware and a simple set of stainless steel flatware allow the colors and presentation of your food to stand out. Hotel-quality linens are one of the most durable options and very easy to clean. Look for porcelain dinnerware, rather than earthenware, as it is stronger while being lighter-weight. ○

Hotel tablecloth 70”x120”, $19.99; Target, multiple locations,

Set of 6 white buffet napkins, $9.99; World Market, multiple locations,

Set of 12 dinner plates, $24.99, and set of 12 salad plates, $19.99; World Market

Eldon stainless steel flatware service for 12, $11.99; Target

noW, Step It up! Got the basics down? Incorporate a few of these step-up pieces to elevate your dining design.

Crystal ice bucket, $145; Tiffany & Co., Plaza Frontenac, Frontenac,

the Clear ChoICe Clear wine glasses and water tumblers in a basic shape will carry over flawlessly from party to party. Choose something with slightly thicker glass to hold their own against the revelry. However, if something does get broken, their everyday design will make them easy to replace. ○

Supper Exhibit swirled and speckled tumblers, $58 each; Anthropologie, St. Louis Galleria, Richmond Heights,

Set of 4 Room Essentials all-purpose wine glasses, $5.70, and set of 4 Room Essentials glass tumblers, $3.14; Target

a european aCCent Burlap and mason jars are usually associated with kitschy country crafts. However, juxtaposed with the white porcelain and linens, they become chic. Be sure to buy enough yardage of burlap to run the length of your tablecloth. Simply cut the length of burlap to be at least 4 inches from either side of your table. No need to hem the edges either; the frayed edges contribute to the rustic aesthetic. ○

Utility burlap natural fabric, $3.99 per yard; Hancock Fabrics, multiple locations,

Set of 12 Ball 32-oz wide mouth mason jars, $12.49; Ace Hardware, multiple locations,

Bubbled Beverage Dispenser, $298; Anthropologie

toppIng It oFF Candles and flowers add a touch of elegance, but make sure these items are well-edited or they could become clutter. Mildly scented or fragrance-free flowers and candles allow the aromas of the food and wine take center stage. Choose flowers the day of the party that have not achieved a full bloom, have plenty of unopened buds and healthy, green leaves devoid of damage or yellowing. Always work in odd numbers; for round or square tables a singular arrangement in the center works best and for rectangular tables place three or five arrangements down the center. Don’t complicate the table with tall arrangements, as they’ll obstruct everyone’s view. Keep it slightly higher than the wine glasses, and place decorative elements at varying heights. And rather than meticulously placing the candles down the center of the table, scatter them in groups for a casual feel. ○

Pot glass votive holders, $0.99 each; World Market

Set of 20 white unscented votive candles $6.79; Target

Cradle Serveware, $225-$275; Neiman Marcus, Plaza Frontenac, Frontenac,

Inspired Food Culture

JULY 2011




ReCiPes BY Bridgette and


Justin Johnson

PhoTogRaPhY BY Jennifer


July brings with it the peak of summer produce, with ripe fruits and vegetables prime for the palate. With flavors so full, it’s a shame to relegate them to side dishes, sauces or accompaniments. Chefs Bridgette Kossor, of Feed Your Purpose, and Justin Johnson, of Trattoria Marcella, collaborated on an innovative dinner menu of veg-centric dishes that allow the market’s bounty to be the star of the show.

Grilled Heirloom


Stuffed with Braised Greens Serves | 4 to 6 | 2 Tbsp 1 1 3 cloves 1 lb

1 cup

2 Tbsp


olive oil shallot, minced leek, cleaned and diced garlic, minced greens, such as kale, chard, mustard or radish, stems removed water salt and freshly ground black pepper chopped fresh herbs, such as rosemary, sage, thyme or basil large heirloom tomatoes

| Preparation | in a large pan over medium heat, add olive oil, shallot, leek and garlic; sauté for 30 seconds. add greens and sauté until tender. add water, reduce heat and simmer for 15 minutes. add salt and pepper to taste along with fresh herbs. Remove from heat and place in refrigerator to chill. Preheat your grill. slice the very bottom of the tomatoes so they are flat and can stand up straight. Cut a well into each tomato, and place 1 to 2 spoonfuls of greens inside. Place on the grill and cover, rotating once during cooking to create hatch marks on the bottoms of the tomatoes. Cook 7 to 15 minutes, depending on tomato size.

Inspired Food Culture

JULY 2011


arugula sorrel and

Salad with Beet Jus Vinaigrette Serves | 4 to 6 | 6 ½ cup 2 cups 1 Tbsp 1 clove 1 lb 1 lb

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beets, peeled and diced olive oil, divided walnuts, chopped honey garlic, minced arugula sorrel, stems removed and roughly chopped salt and freshly ground black pepper fresh goat cheese

| Preparation | Preheat oven to 350ºF. Toss beets in 1 Tbsp olive oil and bake, covered, for 1 to 1½ hours, until beets are tender. Drain liquid and set aside. Place beets in refrigerator to chill. Raise oven temperature to 425ºF. Place walnuts on a baking sheet and toast in oven for about 8 minutes. Place reserved beet juice, remaining olive oil, honey and garlic in food processor. Blend until thoroughly mixed and place in refrigerator to chill.

| To Assemble | Toss arugula and sorrel and divide equally onto plates. Top with roasted beets and walnuts, and drizzle with dressing and crumbled goat cheese.

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Inspired Food Culture

JULY 2011



JULY 2011

sweet potato gnocchi

with Wild Mushroom Bolognese

Serves | 4 to 6 | 1 Tbsp ½ cup 2 cloves 1 to 2 lbs 2 cups 2 Tbsp 1 pinch 3 to 4 1 to 2 cups

olive oil chopped onion garlic, minced wild mushrooms, such as portabella, oyster, crimini or trumpets, chopped diced tomatoes chopped fresh basil red pepper flakes sweet potatoes, peeled and chopped unbleached all-purpose flour salt and freshly ground black pepper chopped fresh chives for garnish grated parmesan for garnish

| Preparation | In a saucepan over medium heat, add oil, onion, garlic and mushrooms. Sauté until tender. Add tomatoes, and simmer for about 45 minutes. Add basil and red pepper flakes. If sauce dries out, add small amounts of water to reach desired consistency. Meanwhile, cook sweet potatoes in boiling water until cooked through. Use a ricer or a mixer to mash and place in the refrigerator to chill. When thoroughly cooled, place mashed sweet potatoes on a work surface and slowly

work in flour ¼ cup at a time. Keep working dough until it no longer adheres to your hands or the work surface. Roll dough into a flat sheet about ½-inch thick. Cut into ½-inch squares. Roll each square of dough against the back of a fork, sealing each dumpling and marking it with the ridged texture. Cook in boiling water roughly 5 to 8 minutes, until gnocchi float to the top.

| To Serve | Drain gnocchi and top with sauce. Garnish with fresh chopped chives and grated parmesan.

with Roasted Eggplant Serves | 4 to 6 | 1 2 Tbsp ½ cup 2 1 clove ½ cup 1 cup 8 cups 1 tsp 2 tsp ¼ cup ½ cup

small eggplant extra-virgin olive oil, divided salt and freshly ground black pepper quinoa, rinsed onions, julienned garlic, minced red bell pepper, finely diced corn, frozen and thawed or cut from the cob vegetable stock ground cumin ground coriander finely chopped fresh cilantro cherry tomatoes, such as Sun Golds, chopped

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| Preparation | Preheat oven to 400ºF. Cut eggplant in half, place in a baking pan and drizzle with 1 Tbsp olive oil. Season with salt and pepper to taste. Bake 1½ to 2 hours, until very tender and browned. Remove from oven and cool.


Place a large, heavy skillet over medium heat. Add quinoa and toast, stirring constantly for 7 to10 minutes, until quinoa is dry and golden. Place in a bowl and set aside.

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In a large stockpot, heat remaining oil; add onions and sauté 5 minutes. Add garlic, red pepper, corn and a pinch of salt, and sauté another 5 minutes. Add stock, cumin and coriander, and bring to a low boil. Add toasted quinoa and simmer until tender (it will open up and have a little white “tail”). Season with salt and pepper to taste.

| To Serve | Place soup in bowls and add a scoop of roasted eggplant. Top with cilantro and tomatoes and serve.

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Inspired Food Culture

JULY 2011


with Fresh Strawberry Purée Serves | 4 to 6 | 1 cup 2 Tbsp 2 cups ½ cup 1/3 cup + 2 tsp 1 Tbsp 1 Tbsp 2 tsp ¾ cup 1 pint

almond milk, divided arrowroot powder unsweetened soy creamer maple sugar agave nectar vanilla extract almond extract lemon zest chopped almonds, raw or roasted, plus additional for garnish fresh strawberries, washed thinly sliced lemons for garnish mint leaves for garnish

from heat. Stir in arrowroot mixture right away. Liquid will thicken. Stir in both extracts and lemon zest. Chill mixture in refrigerator for 2 to 3 hours. Freeze mixture in ice cream maker according to manufacturer’s instructions. In the last 5 minutes of churning, add chopped almonds. Place strawberries in a food processor and pulse 3 to 4 times. Add 2 tsp agave nectar and purée until smooth.

| Preparation | In a bowl, mix ¼ cup almond milk with arrowroot powder and set aside. Mix remaining almond milk, soy creamer, sugar and 1/3 cup agave nectar in a saucepan and cook over low heat. Bring to a gentle boil, and then remove


| To Serve | Place 2 small scoops of almond ice cream in a bowl. Drizzle with strawberry purée. Garnish with a sprinkle of chopped almonds, a thin slice of lemon and a mint leaf.

Check the Let’s Eat section of the Post-Dispatch every July for more great veggie-centric recipes!

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Inspired Food Culture

JULY 2011



Written by Brandi Wills PhotograPhy by Geoff Cardin

from a basement kitchen on the saint louis university campus, grad student dan brewer is cooking up something unique: small-batch artisan tofu made from locally grown soybeans. He calls the stuff MOFU. The inspiration for this venture came from a master’s-level gastronomy course in which Brewer and a classmate explored creating global flavors from local ingredients. “I had never had tofu like [what we made for that project],” he says. Fresh, nutty flavor and a light, porous texture give it more body than is expected from tofu, and Brewer attributes this to making small batches and to making each batch by hand. “I try as hard as possible to accentuate the beany, nutty qualities,” he says, “which is what a lot of makers try to hide.” Through his efforts, Brewer has managed to give a mild-mannered ingredient a bit of personality. Who knew?


JULY 2011

a MOFU how to PREP. Brewer drives to a co-op in Clarence, Mo., to pick up about a half-ton of non-GMO, identity-preserved beans. He brings the shelled and pre-washed clear hilum soybeans back to his kitchen at SLU’s Salus Center. Each individual batch of tofu is made from about 30 pounds of beans. | 1 | The beans are soaked for 19 to 24 hours and then sorted to remove burrs and rocks.



GO. | 2 | The beans are placed in an enormous pot with about 20 liters of water and puréed with a Robot Coupe power mixer that looks like a giant immersion blender. | 3 | The puréeing process makes the mixture very foamy. Brewer could use a defoaming agent during this step, but he says, “I want to keep everything as pure as possible.” More water is added until about 80 liters have been mixed into the purée, which at this phase is called go in Japanese. COOK. The go is then cooked to 100ºC to make soy milk.

| 4 | Brewer has to stir the go constantly, as the equipment


he uses cooks from the outside in. Soy milk can also be made cold, but Brewer prefers the hot method, as it gives the resulting milk a nutt nuttier ier fl flavor. avor. Once it reaches temperature, the go cooks for 20 to 25 minutes.


STRAIN. Brewer manually strains the soy milk, making this step the longest part of the tofu-making process. | 5 | The liquid is poured through a makeshift chinois, and the pulp left behind, called okara in Japanese, is pressed in the strainer to get the maximum fat and fl flavor avor into the resulting soy milk. Okara can be used to add fi fiber ber in baking applications or to make soysage (soy sausage). Right now, Brewer composts his okara, but he is hoping to fi nd a local hog farmer who might use it for feed. find


COAGULATE. A pitcher of soy milk is pulled from the vat and cooled before being mixed with a coagulant, such as calcium chloride. In the meantime, the vat of milk is reheated to 85ºC. Before adding the coagulant mixture, Brewer uses a large paddle to create a whirlpool eff ect in effect the vat so the coagulant will disperse evenly throughout the milk. | 6 | He also pours the mixture over the paddle so it will splash in droplets into the milk. After After a quick and final fi nal stir, the milk sits for 15 minutes so the proteins can coagulate to create curds. MOLD. | 7 | The curds and whey are poured into muslinlined perforated hotel pans, where the whey is strained through and the curds are left behind to form tofu. | 8 | The muslin is wrapped around the curds, and water-filled water-filled pans are set on top to press the tofu. The more time and weight used in the pressing process, the firmer firmer the tofu will be.



CUT. When the desired firmness firmness is reached, the tofu is removed from the pans. | 9 | Brewer cuts off the sloped edges formed during molding (he uses those strips to make some delicious soy jerky) to create uniform blocks. | 10 | The blocks of tofu are then cut into 3-inch-by-3-inch squares and placed in a vat of cold water until they are ready to be packaged, sealed and sold.

You can find MOFU on the menu at Schlafly Bottleworks, or stop by the Maplewood Farmers’ Market to purchase it from the SLU stand.



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JULY 2011

People who fall in love with vietnamese cuisine fall hard, and with good reason: There’s nothing else like it. Simple elements – noodles, broth, herbs – are the starting point, but there is alchemy in the way they’re combined and balanced. Flavors are distinct, yet nothing overpowers. Local photographer Gregg Goldman was inspired to visit Vietnam in part because of his experiences with Vietnamese food here in St. Louis. His riveting photographs of the country’s rich food culture inspired us to talk with local Vietnamese chefs about how they apply their homeland’s culinary philosophy.

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WriTTen by Heidi Dean PHoToGraPHy by Gregg Goldman

A Balanced Blend of InfLUences

Pho (“fuh”), the ubiquitous beef noodle soup, is a perfect example of the Vietnamese genius for balancing flavors and influences. The basic structure (and the name) may have originated with the French pot au feu, a culinary leftover from a century of colonial rule. Clear, richly beefy broth is packed with noodles that reflect the influence of Chinese invaders. Vietnamese chefs added fish sauce, ginger, cinnamon, cloves and star anise to the broth, with herbs, chiles and lime on the side to create harmony among the ingredients. In Vietnam, pho is what’s for breakfast, and it’s eaten on the sidewalk – makeshift kitchens and tiny tables and stools are sandwiched between buildings and streets. Everything a vendor needs is easily within reach, from simmering


JULY 2011

broth to eager customers, who sit cheek by jowl with rushing traffic. After choosing a protein (typically beef, pork and tripe, but eel and snails are not uncommon), customers hunker down at the Lilliputian tables and add basil, cilantro, lime, chiles and chile-garlic sauce according to taste.

LOCAL EATS: Long Kim Hua, owner of Pho Long in University City, uses a broth recipe passed down from his grandparents and says his menu emphasizes pho because he believes it’s “best to specialize in one thing.” For beginners, he recommends Pho Tai, a simple version of the soup that comes with eye of round. For the more adventurous, Pho Dac Biet is a good bet – it’s loaded with oxtail, spongy Vietnamese meatballs, tendon, brisket, tripe and paper-thin slices of raw beef that quickly cook in the hot broth.


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Refrigeration is sparse in Vietnam, so using fresh ingredients is a necessity. People shop for food every day, and markets abound.

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ST. LOUIS’ BEER CULTURE • PAST, PRESENT & FUTURE TURE The Post-Dispatch’s resident “beer guy” Evan Benn, wraps up the city’s long and storied beer history in this new book. From the beginnings of major manufacturers such as Anheuser-Busch, Falstaff and Lemp, through Prohibition and the passage of the 21 amendment, the shake-up of the InBev takeover and the current microbrewery explosion, Brew in the Lou offers a complete history along with suggestions for great meal and beer pairings. st

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Inspired Food Culture

JULY 2011


In the south, on the river networks in the Mekong Delta, ďŹ&#x201A;oating markets are common. Vendors (and their families) live on their boats and run their produce up a ďŹ&#x201A;agpole to advertise their wares. They congregate in the middle of the river, and customers paddle up to haggle for melons, dragon fruit, live ducks and the like.


JULY 2011


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JULY 2011


In coastal areas, fish markets nestle near the shore, a stone’s throw from the fishing boats that brought in the day’s catch. At night, fishmongers are replaced by seafood restaurant stalls where customers enjoy simply grilled seafood – some of which is live until it hits the fire. In larger cities such as Hanoi, there are covered markets similar to Soulard Farmers’ Market, but even here vendors lack refrigeration and rely on ice suppliers (conveniently stationed outside the entrances) to keep their perishables reasonably fresh.

LOCAL EATS: Deep in South City, the garden behind Banh Mi So #1 – Saigon Gourmet gives customers extra incentive to visit from late spring to early fall. The herbs, chiles and sweet potatoes grown there are used in “everything on the menu,” including a popular sweet potato appetizer. Manager Dewey Truong told us it all began last year when his mother, Lynn, declared that herbs from out-of-state suppliers “weren’t up to her standards” and wanted the convenience of an on-site garden. The restaurant’s popular spring rolls get the royal treatment: Dewey’s father, Thomas, goes outside to cut herbs for each order. After the first frost they revert to using produce vendors but keep a sharp eye on quality.

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Inspired Food Culture

JULY 2011



With an infrastructure that’s a work in progress, pre-prepared foods are not part of the food culture in Vietnam, and restaurants and vendors make most of what

they need, from sauces on up. At Van Ky, a Chinese-style noodle and won ton shop on the island of Phou Quoc, Goldman watched the owners and their nieces and nephews make a batch of dough. The process begins with “9 kilos of flour, 40 duck eggs, salt, water and ‘secret water’ – she wouldn’t tell me what was in it,” says Goldman. The mixture is muscled into two kinds of noodles and won tons, which are served with house-made broth and sides of herbs and lime at the simple but spacious adjoining restaurant. The shop is open only for breakfast and dinner because the family members nap from approximately 1 to 3pm, when they make dough for the evening rush (the morning batch is made at 4am).


JULY 2011

Markets Global Foods Market 421 N. Kirkwood Road, Kirkwood, This Kirkwood mainstay has a good all-around selection of herbs and greens including Thai basil and sawtooth coriander, both of which are great in pho. You’ll find it has a variety of frozen Vietnamese-style meatballs and dried noodles, and if you want to get really authentic, it carries pork blood.

Jay International Food Co. 3172 S. Grand Blvd., South Grand, 314.772.2552 The granddaddy of international grocery stores, and the only place we found baguettes, which are key in making banh mi. It also has a wide selection of dried rice sheets for making spring rolls, including some embedded with sesame seeds and tiny dried shrimp. If you go here to pick up herbs, you should know that not all of them are labeled.

Olive Farmer’s Market 8041 Olive Blvd., University City, 314.997.5168 Don’t let the name mislead you – this is an Asian grocery par excellence, with four or five kinds of fish sauce; all the beef bones, herbs and sprouts you need for pho; and several kinds of fresh noodles. It also has a wide selection of fresh produce, which included dragon fruit when we visited.

Seafood City Grocery Store 8020 Olive Blvd., University City, 314.993.2800

LOCaL eats: Qui tran, who refers to himself as “manager, chef, everything” at Mai Lee in Brentwood, says the restaurant makes all its own sauces except fish sauce. after extensive flavor trials, the restaurant settled on three Crabs brand, which you can find at asian groceries such as Olivette’s seafood City (see sidebar). the menu is extensive and authentic, but some dishes, such as Banh Xeo, feature an american twist. tran calls it “peasant food,” a humble dish that’s made in restaurants and homes all over Vietnam. Freshly made rice flour crêpes (another French leftover) are tinted with turmeric and crammed with julienned jicama (the twist), sautéed onions, mashed mung beans, shrimp and savory bits of pork. Lettuce leaves, mint, cilantro, cucumber and a fish saucebased dipping sauce come on the side. For a “typical Vietnamese meal” that balances sour, sweet and salty over several courses, tran recommends following the crêpes with five-spice pork and Canh Chua tom, a traditional sour soup. a lemongrass-tamarind base swims with fresh tomatoes, pineapple, shrimp, a Vietnamese herb called ngo om and slices of elephant ear, a crispy, spongy vegetable that soaks up the broth. It’s as close as you’ll get to Vietnam without buying a plane ticket.

Think of Seafood City as the Target of Asian groceries: It has everything. Among the more unusual finds are packaged grilled cinnamon pork, the widest variety of fresh herbs we came across and a rice-based meal frozen in a clay pot. Of course, if you’re in the market for live koi, catfish, crawfish, clams, crabs, lobsters or snails, this is definitely the place to go. And you’d be in good company – Mai Lee’s Qui Tran shops here.

restaurants Banh Mi So #1 – Saigon Gourmet 4071 S. Grand Blvd., Dutchtown,

Mai Lee 8396 Musick Memorial Dr., Brentwood,

Pho Long 8627 Olive Blvd., University City, 314.997.1218

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Cooking Class Wed., July 20, 6pm; Schnucks Cooks Cooking School $40/person, or 314.909.1704

Get hands-on at our monthly Schnucks class and make the Southern feast featured on page 42. PHOTO by Jennifer Silverberg

OFF Retail


L’Ecole Academy Sushi Basics Class Fri., July 22, 6 to 10pm; L’Ecole Academy $100, or 314.587.2433

Learn everything you need to know to make sushi. From cooking rice to slicing fish, this in-depth class allows you to get hands-on with L’Ecole Academy’s professional chef instructors. PHOTO by Geoff Cardin

Boulevard Beer

These styles and many others in stock or custom order at sale prices!

(636) 394-5710 76

JULY 2011


Thu., Aug. 4, 6pm; Atomic Cowboy $40, 314.775.0755

St. Louis Original Leather Specialty Store 445 Lafayette Center at Manchester & Baxter by Petco

In honor of Craft beer Week, FEAST and boulevard brewing Co. invite you to join us at Atomic Cowboy for a dinner that pairs Atomic’s stellar Mexican eats with boulevard’s Pilsner, Zōn, Tank 7, 6th Glass and Dark Truth Stout. PHOTO by Geoff Cardin

Polished & Refined Written by Jennifer Johnson


PhotograPhy by Jennifer Silverberg

a Japanese art form with a 1,600-year history, sake is much more than a steaming-hot novelty drink served alongside sushi. the oftenoverlooked beverage has an aromatic flavor profile and is a fine complement to a wide variety of foods. Sake is called rice “wine” but is brewed like a beer, minus the carbonation, and its fundamental ingredients are rice, water and yeast. Koji – rice with koji mold spores cultivated onto the grain – is also a key player in sake-making. Koji is what converts starch to sugar during the brewing process. Distinctly different from grape wines, sake has lower acidity, no tannins and an alcohol content generally between 15 and 17 percent. Served chilled (ideally around 50 degrees) in small wine glasses or specialty cups, sake is a divine summer sipper.

Inspired Food Culture

JULY 2011


Sake styles are immensely diverse, and the style receiving the most attention these days is premium sake, likely due to its food pairing potential. Premium sake is classified using two distinctions: how much the rice has been polished and whether a small amount of distilled spirit is added during fermentation. Polishing greatly influences taste, as it removes proteins and impurities, yielding a cleaner, more aromatic taste. Adding distilled spirits produces a softer, smoother mouth feel; more robust aromas; and a crisp, more acidic finish.

Yukikage Snow Shadow Tokubetsu Junmai This medium- to light-bodied sake offers juicy red apple and roasted almond aromas with a slight steamed white rice undertone and a supple, lengthy finish. This sake would enhance the crispiness of the crusting on a potato-crusted halibut fillet while accentuating its flaky, buttery texture. A great match with country ham on buttermilk biscuits. $14.99 (300-ml bottle); Straub’s, 211 W. Lockwood Ave., Webster Groves,

Premium Sake Classifications JunmAi-shu & honJozo-shu Both sakes are produced from rice polished with 70 percent of the rice grain remaining. Junmai’s profile imparts some rice flavor, a mild earthiness and higher acidity, and it is the most full-bodied of premium sakes. honjozo is produced with a small amount of distilled spirit, lightening the flavors, softening the mouth feel and acidity, and adding more fragrant notes. These sakes are often slightly sweet with a longer finish.

Kiminoi Emperor’s Well Junmai Gingjo Understated plum aromas, a nutty maltiness on the palate and a pleasingly crisp finish define this sake’s profile. Served at Fin Japanese Cuisine in Chesterfield, it is a fine match for the steamed gindara entrée, as its body and earthiness underscore the cod’s simple,fresh seasoning of soy, ginger and garlic. $19 (300-ml bottle) *Pictured in 720-ml bottle; Fin Japanese Cuisine, 1682 Clarkson Road, Chesterfield,


JULY 2011

TokubeTsu Junmai & TokubeTsu HonJozo

Dewazakura Mini-Daiginjo Sakura Boy Raspberries and flowers in a garden after a spring rain come to mind with this ever-so-slightly sweet, medium-bodied sake. Pair with tempura soft-shell crab or pancetta sandwiches, smoked salmon or a fried oyster salad.

Tokubetsu means “special” in Japanese. These classifications are similar to Junmai-shu and Honjozo-shu, except that either the rice is polished with 60 percent of the grain remaining or a very special sake rice is used.

$14.49 (300-ml bottle); Plaza Wine & Liquors, 500 Southview Plaza, Suite 1, O’Fallon, Ill., 618.632.2605

Junmai GinJo-sHu & GinJo-sHu Junmai Ginjo and Ginjo sakes have been polished with 60 percent of the grain remaining, and alcohol spirits have been added to the Ginjo. Their profiles are lighter-bodied and softer with more perceptible fruit and flower characteristics.

Junmai DaiGinJo-sHu & DaiGinJo-sHu With 50 percent or less of the rice kernel remaining, the Junmai Daiginjo and the spirit-added Daiginjo offer an extremely delicate, light-bodied, low-acid flavor profile, exhibiting complex and nuanced fruit and flower characteristics.

Kirin-Zan Junmai Daiginjo This very light-bodied sake offers lemon and melon aromas with a brief, soft finish. The Tri-Tuna Salad at Tani Sushi in Clayton is an excellent match, as this sake further integrates the salad’s distinct ingredients – cucumber, avocado, tomato and oranges – while highlighting the smokiness of the spicy sesame sauce. $60 (300-ml carafe) *Pictured in 720-ml bottle; Tani Sushi, 16 S. Bemiston Ave., Clayton,

Inspired Food Culture

JULY 2011




GET ORGANIZED FOR 2011 Experienced in Personal, Professional Accounting & Bookkeeping Perfect for small businesses or personal bookkeeping. Quickbooks knowledgeable. Affordable rates.

GO GREEN HOUSECLEANING 100% Guaranteed Satisfaction without the use of harmful chemicals. $10 off Your 1st House Cleaning. Deep, Through, Personal Cleaning Suited for Your Individual Needs. Insured, Bonded & Exc. Ref's Call Kay 636-524-9604

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 or I BUY RUNNING USED CARS Get More Money Then A Tax Deduction Cash Paid On The Spot Call Sam 314-302-2008

TWO LADIES & A BUCKET Two Are Better Than One! Deep & Thorough Cleaning Service Please Contact Susie Duncan at: 314-229-1736 CLEANING SERVICES Honest and Trustworthy Bosnian Woman Wants To Clean Homes Weekly, Bi-weekly & Monthly If Interested Please Call 314-629-0476 or 255-9122 HOUSE CLEANING BY LINDA Openings Available. Eco Friendly Products Optional. Excellent References Available. 636-529-1224


WE BUY VEHICLE'S Car's, Truck's. SUV's Highlines, Domestic, Import Sell your car for cash today Call 314-960-4175


Your Satisfaction Guaranteed Insured & Bonded

Affordable Cleaning for Any Budget Weekly, Bi-Weekly, Monthly Move In • Move Out

Mike 314-426-3838

SCRUBBY DUTCH CLEANING Professional Cleaning Since 1983 ïBondedïInsuredïSupervised Free Estimates By Phone. $5.00 Off 1st Cleaning 314-849-4666 or 636-926-0555 80

JULY 2011


Marc 314-520-0857

Home Helpers is your #1 source affordable, dependable care for all ages by compassionate caregivers.

GUTTERS/ROOFING ASAP GUTTER SERVICE, LLC Specializing In All Your Gutter Needs ïCleaningï ïRetighteningïReplacingï ïLeaf Protection Installedï For a Free Quote Call Shawn 314-544-2727

HANDYMAN SERVICES LICENSED JOURNEYMAN ELECTRICIAN 30 years experience. Excellent references 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 ALL AROUND HOME MAINTENANCE Carpentry, Electrical, Plumbing, Attic & Basement Cleaning, Hauling, Powerwashing, Gutter Cleaning & Repair. Insured. John 314-432-3232

FOR SALE RARE HAMBERSHAM CABINET "Bayou Mansion" Uniquely Hand Painted Cabinet for TV/Safe/Electronics. Documentation and Numbered for Authenticity. Overall Dimensions 4.5' tall, 32" wide, 25" deep. Originally $3800. Asking $2000 For Photos Call 314-261-8200 or email:

RN Supervised

Meal Preparation

Housekeeping Errands • Recuperative Care •

• Bathing/Personal Care •

On Call 24/7 Insured/Bonded and Carefully Screened

314.961.1002 636.391.0000 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 ROTTEN WOOD REPAIRS SEMI RETIRED TRIM CARPENTER Specializing In Large Homes. Quality Work in Bookcases, Doors, Crown Moldings, Wainscoting, Kitchens and More. Dale 314-541-6708 ï Insured ï Free Estimates ï

WOOD FLOOR REFINISHING 25-yr. Old Fully Insured Company. Sanding, Refinishing, Repairs, New Installation. Free Estimates. PROFESSIONAL FLOORS OF ST. LOUIS 314-843-4348

FULL TIME GRAPHIC ARTIST LADUE NEWS is seeking a graphic artist to design and develop advertisements. Candidates must have an accomplished graphic design background with minimum 2 years experience in newspaper or similar publication media. Specific skills: ï Ad & page layout design in QuarkXpress ï Proficient: Quark, InDesign, Photoshop, Illustrator & Acrobat. ï Degree in Graphic Design or related work experience required. ï Web maintenance a plus ï Experience with MAC and PC environment ï Positive strong work ethic while working in a fast-paced, deadlineoriented environment ï A high degree of creative ability with an attention to detail ï Excellent multi-tasking & communi cation skills For consideration, please apply online at:


HELP WANTED VIBRANT "NEW" ITALIAN RESTAURANT Seeking Experienced Chefs, Servers, Bartenders and Hostesses in the Chesterfield Area.

ï Back Splashes ï Sinks ï Colors Available & Free Estimates Contemporary Refinishing


WATCH & LISTEN HDTV Surround Sound Whole-house Audio & Video Satellite & Antenna Custom Remote Controls Daniel Creasey 314-482-4730


Reglaze Your BathTub & Tile!

KEN'S HANDYMAN SERVICE Carpentry, Electrical, Plumbing, Painting, Gutter Cleaning and Hauling. Over 25 Yrs. Exp. Ref's. Insured. Call Ken 314-567-6900

CATERERS / EVENT PLANNING PERSONAL CHEF OFFERING Catering Services for Small In Home Private Parties or Gatherings. Chef Paul Azkoul 314-607-9924 For creative menus and ideas go to:


LN offers a comprehensive benefits package. Equal Opportunity Employer Drug-free Workplace


Driveway, Seal Coating, Paving & Concrete Co. 636-271-0599 314-731-0805

Mike Hug - Owner

A+Rating BBB Free Estimates

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

INTERIOR DESIGN / DECORATOR AMAZING KITCHEN CABINET FINISHES Let us refinish your kitchen cabinet fronts with our elegant auto process Save money over replacements! 10% OFF NOW! Free estimates 636-537-1776


Double Ground Oak Mulch All Natural Lawn Mowing Available

K&M Lawncare & Landscaping Retaining walls, de thatching, aerating, seeding, fertilizing, bush trimming, leaf cleanup, mulching, weeding and lawn mowing. Best rates, Quick response. Fully insured. Call Ken 314-337-5857.

MICHAELS CONCRETE New & Replacement Driveways, Sidewalks, Patios, Etc. Including All Decorative Work Family Owned & Operated, Insured BBB A+, 314-738-9646


We Design and Install Fish Ponds, Waterfalls, Babbling Brooks and Plant Life In and Out of the Water.


Louis & John Murray, Kirkwood 314-479-4466


MR. TUCKPOINTING Owners on Site to Insure Customer Satisfaction. Can the Others Say That? 35 Yrs. Exp. Fully Insured.

Fully Insured • References



MOUNTJOY DESIGNS by Carey Johnson, Certified in Faux Finishing Techniques by Decorating Masters Institute. Call 314-966-6346 JC PAINTS Interior/Exterior Painting Reliable, Clean & Reasonable. Insured. Call John for a free estimate 314-703-2794

Call Mark 314-359-2449 Mention this ad for Customer Discount.


Call About


“Discounts Through”

Brick Work Flue Relining Full Restoration Wet Wall Solutions

July 2011

Chimney Covers

314.645.6496 636.391.2226

ALL TYPES TUCKPOINTING Serving St. Louis for over 40 years Mortar Color Matching Brick Cleaning Bricklaying Stone Work Power Washing Caulking Waterproofing & Sealing

$ 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

20 Years in Business! 6 Consecutive Service Award Winner from '05-'10. Complete Tuckpointing and Spotpointing with Color Match. Chimney, Stone and Brick Repair, Waterproofing. Fully Insured. Prompt Free Estimates. A+ BBB rating. (314) 645-1387 Credit Cards Accepted

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

T&J TUCKPOINTING Specialize in Chimneys All Types of Brick Work Powerwashing & Other Odd Jobs. 25 Yrs. Exp., Free Estimates, Insured Jerry 314-220-3584

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 or /127089

REGENTS PARK LONDON Modern 2 Bedroom Apartment. Convenient for Museums, Shopping, Theater. Wireless Internet Access. Highly Recommended. Call 314-569-2009




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

Above & Below Grade Waterproofing. Specializing in Residential & Commercial Solid, Spot, Color Match Experts. Flat Work Concrete.

Full Service, Insured, Affordable, and Experienced Dan 314-706-3201

Pruning Licensed/Insured

Sam 314-330-9825

35 Years Experience


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

Stump Grinding Storm Damage

INTERIOR AND EXTERIOR Painting • Power Washing Wallpapering • Plastering


GARDEN SERVICES Design ï Install ï Maintain Years of Experience Owner and Operator Jim 314-497-2120 Specializing in Perennials & Annuals

LAKE MICHIGAN Waterfront Homes for Sale Go To or Call 616-355-6387 Andrea Crossman


Prudential Select Prop 314-714-1100

(636) 274-1378 Insured

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"

4 GLAIZEVIEW ROAD Luxurious 4 bdrm/5.5 bath home on a 3.5 acre estate. JustAskBrianPasque 314-503-7510




•Stone Retaining Walls •Stump Grinding •Bucket Truck Service




Written Guarantee No Job Too Small Credit Cards Accepted Insured 

5!3 ,,! !#,, /"%42) +22&2%$



ORGANIZATIONAL SERVICES We offer functional solutions, tailored to your needs, so you can live Orderly Ever After. Home, office, moving & much more. Confidential, non-judgmental. 618-466-7638

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

/"%42) *"-)62)")72 %2)(1"6-() 2.&2%6$ !!!+2*)#".1"",")'('$0&%-/


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

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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

PACKAGING STORE SMALL MOVES, NATIONWIDE We ship furniture, household items, antiques, china, computers, artwork. Call Ray or Dennis 314-968-0096 for shipping estimate. 292 East Ave., St. Louis, 63119 Email:

Free Estimates


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




Landscape Design & Installation, Retaining Walls, Paver Patios.



JOHN'S SHORTCUTS Lawn Care & Grass Cutting Fertilization & Mulching Free Estimates 314-602-2757

Outdoors Solutions


COLLECTOR WISHES TO PURCHASE Gun Collections â Old and New Antiques of Any Type Fishing Tackle Call Steve Lapin 314-571-9427

Get your BBQ grill cleaned and ready for cookouts! Treat yourself to a clean, healthy grill this season. Our steam bath process helps remove greasy buildup and harmful carcinogens. Grill healthier, better tasting food. Call Steve 314-452-7192 or visit





314-772-0190 314-771-7622 FAX

OLD RECORDS WANTED Experienced Collector Pays Cash for Your Record Collection. 45 RPM, 78 RPM and 33.3 RPM. Rock, Soul, Jazz. House Calls Made. Call Kurt for info. 314-324-0521

Inspired Food Culture

JULY 2011


puLL up a chair

campaign chair written by Erin Callier

Designed to afford British officers the elegance of home while abroad, British campaign furniture blends durable luxury with an airy, lightweight portability. Timeless and smart, the affordable Campaign Chair from World Market is jolly good.

Three designers suggest very different dining tables to pair with this timeless chair:

$129.99 World Market, multiple locations

Provencal garDens table

“when paired with the Campaign Chair, this table from Stanley Furniture is the perfect size and style for casual dining. with their curved metal accents, the pieces complement each other – bringing warmth and comfort into your space. Depending on the accessories and other fixtures, this pairing could take on a rustic look or a more shabby chic charm.”

Paula Behlmann, Directions In Design $1,234; Directions In Design,

Peyton Dining table

“Creating atmosphere when dining is such an important part of the experience. An antique-inspired design with a weathered, cerused oak finish, this table has a somewhat primitive pedigree. the lines of the legs create movement and also mimic the metal frame of the chair so the two have a dialogue and effortlessly fit one another.”

Jacob Laws, Cure Design Group $3,295; Jayson Home & Garden,

Kravet Dining table

“when designing, i tend to stick with the high/low philosophy. i love to mix styles. if i have a more rustic chair, i want to pair it with a more modern counterpart. this table has a traditional feel, but the beautiful ebony finish makes it more current. Plus, its simple lines aren’t too heavy in comparison to the airiness of the Campaign Chair.”

Trenna Travis, Trenna Travis Design Studio $5,880; Trenna Travis Design Studio, 314.808.4503


JULY 2011

Missouri's #1 Automotive Group There Can Only Be One #1 Source, bureau of Missouri Automotive registration 2010.



Proud recipient of the 2011 "Award of Excellence" for outstanding customer service.

2011 INFINITI G37 Coupe


INFINITI West County


15736 Manchester at Clarkson Rd. • (636) 391-9400 • 800-367-2289

Based On 2010 Sales Summary Infiniti Motor Division, Nissan North America Inspired Food Culture

JULY 2011


“Rose Swirl” printed jacket, $119. “Rose Swirl” printed sleeveless dress, $99. Cropped, side-zip pant, $79.

Call 1-800-345-5273 for a Dillard’s location near you.


JULY 2011

Profile for Feast Magazine

July 2011 FEAST Magazine  

FEAST Magazine delves deep into St. Louis’ culinary scene for inspired ideas in cooking, the latest on restaurants, great gadgets, kitchen d...

July 2011 FEAST Magazine  

FEAST Magazine delves deep into St. Louis’ culinary scene for inspired ideas in cooking, the latest on restaurants, great gadgets, kitchen d...

Profile for feaststl