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Sweeten Dad’s day with our featuring bacon funnel cakes with Nutella cream and PB&J pancakes.


Inspired Food Culture / Saint Louis

55 JUNE 2011 FROM THE STAFF

| 14 |

FEASTSTL.COM

Check out this month’s online content.

| 16 |

FROM THE PUBLISHER

Building community by building relationships.

| 18 |

FEAST FAVES

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

| 32 |

TIKI

MY STUFF

We all scream for Beckie Jacobs’ ice cream.

| 35 |

GADGET A-GO-GO

We put five manual juicers to the test.

| 36 |

TALK

44

ON THE SHELF

New and notable in beer, wine and spirits.

| 38 |

MYSTERY SHOPPER

Buy it and try it: umami paste.

| 40 |

TECH SCHOOL

Fresh homemade ricotta with just three simple ingredients.

| 42 |

EASY EATS

Authentic Cuban flavors perk up pulled pork.

| 82 |

PULL UP A CHAIR

Flux’s flexible design goes anywhere. COVER PHOTOGRAPHY OF PB&J PANCAKES (PG 70) BY

Wesley law

KITCHEN

64

2 KITCHEN Inspired Food Culture

JUNE 2011

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feastSTL.com

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Inspired Food Culture

JUNE 2011

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Magazine Volume 2 / Issue 6 / June 2011 Publisher and Editor Catherine Neville Managing Editor Brandi Wills Online Editor Kristin Brashares

Tonight’s homework: green beans. 1-877-726-1878 www.lecoleculinaire.com

Art Director Lisa Triefenbach Vice President of Advertising Donna Bischoff Copy Editor Andrea Mongler Proofreader Erin Callier Contributing Writers Erin Callier, Russ Carr, Pat Eby, Chad Michael George Jennifer Johnson, Angela Komis, Angela Ortmann, Lucy Schnuck Matt Seiter, Matt Sorrell, Barbara E. Stefàno, Michael Sweeney S.C. Truckey, Cassandra Vires Contributing Photographers Geoff Cardin, Ashley Geiseking, Wesley Law Tuan Lee, Laura Miller, Jonathan Pollack, Jennifer Silverberg

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

Distribution To distribute Feast Magazine at your place of business, please contact Tom Livingston at tlivingston@stldist.com. Feast Magazine does not accept unsolicited manuscripts, photographs or artwork. Submissions will not be returned.

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All contents are copyright © 2010-2011 by Feast Magazine™. All rights reserved. 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


JUNE

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ONLINE CONTENT

ST L .C O M ONLINE EXCLUSIVES > THIS MONTH’S FEAST > WATCH & LISTEN

> FEAST EVENTS > RECIPES > DIGITAL ARCHIVES

VIDEOS SLIDESHOWS PODCASTS

Get all-in-one entertainment and dining ideas every Thursday in this web-exclusive column. First up in June: Acero + Art & Air.

DINNER & A SHOW:

PHOTOGRAPHY BY J. POLLACK PHOTOGRAPHY

BEHIND-THE-SCENES VIDEO: Ever wonder how our photographers capture those gorgeous images? Join us on location at DeMun Oyster Bar as photographer Jennifer Silverberg shoots this month’s colorful Tiki Talk feature.

With just a couple of ingredients, Tech School chef Cassandra Vires shows you how to make ricotta like the pros. Get her super-simple recipe on page 40.

COOKING DEMO:

INTERACT with FEAST Connect with us at facebook.com/ feastSTL for daily recipes, cooking demo videos, culinary news and behind-the-scenes photos.

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

Foodspotting ALL-NEW RECIPE DATABASE! It’s now easier than ever to make FEAST recipes at home. Our recipes section features an all-new database of dishes from the magazine plus tons of online extras. All you have to do is plug in your preferences to find the perfect recipe.

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PHOTOGRAPHY BY ROB GRIMM

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


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JUNE 2011

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FROM THE PUBLISHER

Louis region’s densely populated neighborhoods.

From bright ethnic markets like La Tropicana to

bustling butcher shops like Kenrick’s to stores like Local Harvest that focus on farm-fresh, sustainable products, there seems to be no shortage of great spots to buy great food. Except there is. Go to one of our more economically challenged neighborhoods and you’ll typically find just a smattering of convenience stores and not much else. This isn’t news. Unfortunately, we’re all well aware of the “food desert” that can be found in many of our communities. In Bellefontaine Neighbors, however, there’s a market that’s weathered economic downturn, stayed put and come out better for it. Bill’s Riverview Market and Meats is a central player in the vitality and health of the Bellefontaine Neighbors community. When other businesses shuttered or moved, Bill’s remained and has been rewarded with loyal customers and a steady stream of business. In an era when our society is struggling to find solutions to health and nutrition issues, we thought it worthwhile to take a look at the symbiotic relationship between this family-run grocery store and its customers. It’s an uplifting reminder of the role face-toface relationships play in the success – or failure – of our region. And it’s not just the good people of Bill’s that grace our pages this month. Our June issue is full of folks, from kids making Father’s Day brunch for their dad to local restaurant owners cooking things up in their home kitchens, because what good is great food without enjoyable company? Until next time,

feaST eVeNTS

Wine Tasting Thu., June 16, 6 to 7pm; SqWires Restaurant Complimentary, rsvp@stlwinegirl.com

Join columnist Angela Ortmann for a food-andwine tasting at SqWires in Lafayette Square.

Cooking Class Wed., June 22, 6pm; Schnucks Cooks Cooking School $40/person, schnuckscooks.com or 314.909.1704

Get hands-on at our monthly Schnucks class and learn how to make the Cuban pulled pork with mojo on page 42.

Feast Book Club Meet-Up Thu., June 30, 6 to 7pm; Left Bank Books Downtown

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

Whole Foods Market’s 1st Annual Grass-Fed 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!

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

This all-ages event features 18 national and local bands on two stages, great local food at the FEAST-sponsored Nosh Pit, cool retail and a greening effort that includes recycling, composting, free valet bike parking and a refillable water station.

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

Join publisher Catherine Neville on a 10-day luxury cruise from Istanbul to Venice with ports of call ranging from Mykonos to Dubrovnik. 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.

Subscribe to FEAST! Have FEAST delivered straight to your door for $1.99 per month. Visit stltoday.com/PDFeast or

call 888.785.3201 and mention you would like to bundle FEAST with your Sunday Post. feedback?

Catherine Neville

16

feastSTL.com

JUNE 2011

catherine@feastSTL.com

PHOTOGRAPHY BY Tuan Lee

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FEAST FAVES / w here we’re dining

One taste and you might think you’re dining in southern Italy, the inspiration for chef/owner Vito Racanelli’s new restaurant. begin your meal with something pickled – it’s thought to expand the stomach – and try the eggplant skins. They’re based on Racanelli’s grandmother’s recipe and wake the taste buds with the sharp tang of vinegar. you could make a meal of Mad Tomato’s antipasti (the Hunter’s Egg with pancetta and polenta is not to be missed), but then you’d forgo the restaurant’s housemade pastas – maccheroni larghi with pork-rib ragu and cavatelli with broccoli rabe are two top picks. Entrata include light, flavorful roasted branzino with tomato and olives or rich lamb meatballs with fingerling potatoes and cardoons. For a sweet finale, the cannoli can’t be beat. Creamy ricotta is flavored with candied orange, and the crisp shell is toasty enough to cut the filling’s rich sweetness. Perfect with an espresso or Mad Tomato’s housemade limoncello. – C.N. 8000 Carondelet Ave., Clayton madtomatostl.com

18

feastSTL.com

JUNE 2011

314.932.5733 Clayton

PHOTOGRAPHy by Geoff Cardin

Mad ToMaTo ITalIan KITchen

Mad Tomato Italian Kitchen


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

PHOTOGRAPHy By J. Pollack Photography

Kakao Chocolate

PePPer

314.771.2310 fox park Maplewood

At Kakao, with locations in Fox Park and Maplewood, chocolate is frequently enhanced with intriguing flavors, and we’ve noticed a proliferation of peppery options. Semisweet-chocolate bark is dusted with cracked white pepper and sea salt. Another dark-chocolate bark is sprinkled with black pepper and tart dried strawberries. And one truffle in particular is a must-try. Look for the ones with the pink peppercorns on top. They’re flavored with lemon and fresh thyme, which enhance the acidic quality of the base chocolate. The pink peppercorns add a floral note and welcoming warmth to the finish. Sophisticated and fun. – C.N.

2301 S. Jefferson Ave., Fox Park 7272 Manchester Road, Maplewood kakaochocolate.com

UNSURPASSED DESTINATIONS. Unbelievable value.

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Salt & PePPer GrinderS | 1 | Henrik and Jesper salt-pepper mills, $29.95 each; Crate & Barrel, 1 The Boulevard, Richmond Heights, crateandbarrel.com | 2 | William Bounds PepArt Peel salt and pepper mill set; $49.99; Bed Bath & Beyond, multiple locations, bedbathandbeyond.com | 3 | Wind & Grind, $20; iloveuma.com – B.W.

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Inspired Food Culture

JUNE 2011

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FEAST FAVES / w here we’re dining

Water Street

Water Street 314.646.8355 Maplewood

This new café in Maplewood deftly straddles the old and the new, making it decidedly modern. Start your evening with a well-mixed cocktail (the Water Street is a refreshing blend of gin and Champagne with St. Germain foam), and then pair your meal with wine – we love the fact that there are so many half-bottles on the list. The small, well-edited menu offers unique takes on seasonal flavors. Start off with sweet-pickle deviled eggs or cool, crisp cucumber coins topped with a puff of gorgonzola mousse and a shard of pancetta. Fans of paté will love Water Street’s rendition. Here, the classic liver-based dish is spice-scented and pistachio-studded, presented in a glass container with panini-pressed baguette slices. you can also get a large plate if you choose. Our favorite is the golden trout with a chilled beet salad spooned atop the fish’s tender flesh. And for a sweet ending? you can’t go wrong with the berry tart, warm, with a scoop of vanilla ice cream. A light, flavorful ending to a welcomingly fresh meal. – C.N.

PHOTOGRAPHy by J. Pollack Photography

7268 Manchester Road, Maplewood waterstreetstl.com

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FEAST FAVES / s e C r e t I n g r e d I e n t FEAST FAVES / F O O d stUFF

Potato ChiPs Chips are a must-have at parties, picnics or while vegging on the couch. Be sure to add these three very different and very delicious locally made chips to your next grocery list. – B.W.

crisp & well seasoned

“While it's running, it's the best thing going in the St. Louis region” ST. LOUIS POST-DISPATCH

“Magic on the Mississippi” THE SUNDAY TIMES (LONDON)

NOW-JUNE 26

WELLS FARGO ADVISORS

2011 FESTIVAL SEASON DON GIOVANNI

big, salty & crunchy

WOLFGANG AMADEUS MOZART, 1787

THE DAUGHTER OF THE REGIMENT

GAETANO DONIZETTI, 1840

PELLÉAS AND MÉLISANDE CLAUDE DEBUSSY, 1902

THE DEATH OF KLINGHOFFER JOHN ADAMS, 1991

TICKETS (314) 961-0644 www.ExperienceOpera.org Opera Theatre gratefully acknowledges 2011 season presenting sponsor:

light, pure flavor

| 1 | Lance’s Custom Crunchables, $3.75; Veritas Gateway to Food and Wine, 1722 Clarkson Road, Chesterfield, veritasgateway.com | 2 | Spudmaster Colossal Chips, $4.49; Straub’s, multiple locations, straubs.com | 3 | The Billy Goat Chip Co., $8.99; Dierbergs, multiple locations, dierbergs.com PHOTOGRAPHy By Laura Miller

All operas are performed in English with members of the magnificent St. Louis Symphony.

UNDER 45?

Ask about Young Friends Nights on June 3, 11, and 23 Inspired Food Culture

JUNE 2011

21


5 New Single Malt Whiskies from Scotland

Unique Father's Day Gifts Macduff - Highlands - Aged 27 yrs Blair Athol - Highlands - Aged 11 yrs Arran - Isle of Arran - Aged 14 yrs

Only 5 Vom Fass in the USA

Glen Garioch - Highlands - Aged 18 yrs Caol Ila Cask Strength - Islay - Aged 13 yrs

Spirits are available in a variety of bottle types and sizes. Stackable bottles make ideal gifts for Scotch samplers. Vom Fass has an excellent selection of Cognac, Armagnac, Brandies, Absinthe and Wine that is sure to please the most refined palate. Gift ideas are abundant such as “Picnic Stix” that holds a wine bottle and glasses for the upcoming outdoor concert season.

Look - Taste - Enjoy!! VOM FASS takes pride in selling vin-

egars and oils dispensed into any of over 50 varities of traditional and elegant bottles. Each bottle is inscribed with a special message or simply with details of their contents. Customers are encouraged to return with their bottles for refills of vinegar and oil! Upon request, gifts are beautifully wrapped - compliments of VOM FASS.

7314 Manchester Ave., Maplewood MO 63143

314.932.5262

Mon-Sat 10am-7pm, Sunday 11am-5pm For events and new products "Like us on FaceBook at "Vom Fass St. Louis"

Fine Dining You deserve a little get away…

The Barrel Room Grill and Steakhouse is the latest addition to the Hidden Lake Winery experience. It is joining the picturesque Majestic Falls reception site, the elegant Champagne Hall, and the popular Silent Forest Retreat cabins. Featuring full-service fine dining, the Barrel Room adds yet another touch to the mystical atmosphere that 10580 Wellen Road draws guests to this rustic paradise. The Barrel Aviston, Il 62216 Room’s menu features a delightful array of lunch 618-228-9111 and dinner selections served with views of lovely wooded surroundings. www.HiddenLakeWinery.com

Ask the bartender... 85 Lashes Rum 2011 Silver Medal Winner at The San Francisco World Spirits Competition! Shelly at The Stable reccomends 85 Lashes Zombie 1 1/2 ounces of 85 Lashes Dark Rum 1/2 ounce peach schnapps 1 oz pineapple 1 oz orange juice Shake and pour into Collins Glass 1 oz of 85 Lashes Crystal rum floated on top

Tues. - Sun. Lunch & Dinner

1821 Cherokee St. 314-771-8500

www.amalgamatedbrewing.com

Private Shows Available Any Time!

The Bissell Mansion Restaurant and Murder Mystery Dinner Theatre has made it easy for you and your friends or family to "Get Away With Murder" anytime you like.

Arrange for a private interactive comedy mystery that will be presented with a delicious four course dinner for you and at least 20 of your friends, family or co-workers.

only 5 minutes from downtown

The perfect event for your next company function.

"Nursery Crimes" 22

feastSTL.com

JUNE 2011

Call For Details 314-533-9830

4426 Randall Pl. • St. Louis www.bissellmansion.com


FEAST FAVES / w hAT we’re drInkIng

Long Summer’S Day STORy AnD ReCIPe by Matt Seiter

Inspired by the longest day of the year (June 21 this year), the Long Summer’s Day is a great start to a long, hot St. Louis summer. Fresh juices accentuate the robust flavors of the tequila, while Cocchi rounds it all out with a bit of maple and herbal sweetness. Think of a classy Tequila Sunrise. Great poolside but even better with a picnic at Art Hill. If making it to-go, no need to float the Cocchi. Just add it into the recipe. I recommend no more than ¾ ounce. Frosty thermoses are always handy whilst pursuing a day of picnicking.

Long Summer’s day Serves | 1 | 1½ oz ¾ oz ¾ oz ½ oz ½ oz ¾ oz or less

Excellia Reposado tequila fresh lemon juice fresh orange juice St. Germain elderflower liqueur simple syrup Cocchi di Torino orange wheel for garnish lemon wheel for garnish

| Preparation | Combine tequila through simple syrup in a PHOTOGRAPHy by Geoff Cardin

shaker filled with ice. Shake and strain into a Collins glass filled with crushed ice. Float the Cocchi on top, and garnish with orange and lemon wheels. Smile.

Read more about the tequila used in this recipe in this month’s On The Shelf column.

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.

ChECk ouT PaGE

36!

To-go ThermoSeS | 1 | Fashion beverage bottle with serving cup, $27.99; thermos.com | 2 | Sigg Tree of Hope bottle, $19.99; Alpine Shop, multiple locations, alpineshop.com | 3 | Cheers Monkey water bottle, $12; The Porch, 1700 S. 9th St., Soulard, soulardporch.com – K.B.

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Inspired Food Culture

JUNE 2011

23


FEAST FAVES / DESIGN TRENDS WE LOVE

centerpiece StOVeS |1|

High style and advanced design are part of many kitchen appliances, but none display those qualities as dramatically as a centerpiece stove. Sure to garner oohs and ahs for their looks alone, they have so much more to offer. Choose from custom colors and configurations, additional burner and grill options and convenient storage and warming drawers for a cooking experience that never ceases to impress – B.W.

|2|

| 1 | La Cornue CornuFé range, $8,600; Callier & Thompson, 14180 Manchester Road, Manchester, callierandthompson.com | 2 | Elmira Stoveworks Antique gas range, $7,195; Brefeld Plumbing & Heating Inc., 21 West Broadway, Trenton, Ill., 618.224.7466 | 3 | Lacanche Chagny, starting at $8,955; frenchranges.com 24

feastSTL.com

JUNE 2011

|3|


MAJOR PRICE

REDUCTION Historic Savings Event UP TO 75% OFF CRUISE FARES $199 AIRFARE FROM ST. LOUIS* SINGLE TRAVELERS PAY ONLY 25% ADDITIONAL ON SELECT SAILINGS * CALL THE OCEANIA CRUISES SPECIALISTS AT ALTAIR TRAVEL & CRUISES TODAY (314) 968-9600 OR TOLL FREE (800) 264-1116 LIMITED TIME ONLY *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. 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. Any indicated discounts for 3rd and 4th guests and single supplement savings are off applicable rates. Cruise Ship Fuel Surcharge may apply and, if applicable, is additional revenue to Oceania Cruises. “Special Offer Fares” are based on published Full Brochure Fares. 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 www.OceaniaCruises.com. Full Brochure Fares are cruise only. Airfare does not include ground transfers and applies to economy, round-trip flights only from the St Louis, MO. Airfare is available from all other U.S. & Canadian gateways at an additional charge. Any advertised fares that include the “Free Airfare” promotion include airline fees, surcharges and government taxes. Some airline-imposed personal charges, including but not limited to baggage, priority boarding, and special seating, may apply. Oceania Cruises reserves the right to correct errors or omissions and to change any and all fares, fees, and surcharges at any time. Additional terms and conditions may apply. Complete terms and conditions may be found in the Guest Ticket Contract. Ships’ Registry: Marshall Islands..PRO27784

Joe the butcher says...

You should try these Tasty New Items from Kenrick’s

4324 Weber Rd., St. Louis, MO. 314-631-2440

Here at Kenrick’s, we’re coming up with new delicious ideas. We select the most tender, tasty meats and combine it with the perfect accompaniment to create an amazing experience for you, your family and your guest. Each item is prepared with deliciously tasty succulent meat that will have your guest asking you, “Where did you get this?”

Chicken Cordon Bleu Balls

Italian Flank Steak Pinwheel

Seasoned Ground Chicken stuffed with Ham, Provel, and Dijon Mustard in a bite size shape of a Meatball.

Tenderized Flank Steak seasoned with Parmesan Cheese, Volpi Salami and Provel Cheese rolled into a Pinwheel.

Italian Saziza Stuffed Mushrooms

Bacon Wrapped Pork Tenderloin stuffed with Peppers & Hot Pepper Cheese - We take a trimmed Pork

Italian Saziza mixed with Mozzarella stuffed into a Mushroom Cap. Great on the Grill as an Appetizer.

Steak Butter - We make our own delicious

finishing touch steak butter. Before grilling put a dollop of this specially seasoned butter on your steak and enjoy each succulent bite.

Tenderloin and cut a pocket into it, stuff it with Roasted Peppers and tie it back together. We then take our favorite ingredient ‘Bacon’, and wrap it around the Tenderloin. Great for the Grill and the oven!

Chicken Stuffed with Prosciutto, Gouda & Asparagus - Boneless skinless

chicken breast seasoned and stuffed with smoked gouda cheese and prosciutto wrapped asparagus. This is a great item for the oven if you are in a hurry.

Pork Tenderloin Stuffed with Spinach Roasted Garlic and Bleu Cheese - We make a mixture of Spinach, Bleu

Cheese and Roasted Garlic, then we stuff it in the Pork Tenderloin and tie it back together, this is a great item for the grill or the oven!

Inspired Food Culture

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Pollack Photography

FEAST FAVES / S ecreT ingredienT FEAST FAVES / TH e d i S H

COnTRIbuTOR’s PICk

S.c. Truckey

PHOTOGRAPHy by J.

AIPIM FRITO

The menu of appetizers at yemanja brasil is full of enticing choices, but the one I consistently return to is the fried yucca, or aipim frito. The dense, starchy root of the yucca plant is cut into long wedges, fried, sprinkled with grated parmesan and parsley, and plated on a silver tray with a side of delectable yellow curry sauce (my favorite part). The wedges are served piping hot and extra crispy, but they’re not overly greasy and don’t leave you feeling heavy. It is the perfect starter but also a great meal for one when paired with a glass of sangria or brazilian rum.

Yemanja Brasil 314.771.7457 Benton Park

Read more from S.C. Truckey in her Tiki Talk feature on page 44 and her weekly Dinner & A Show column at feastSTL.com.

2900 Missouri Ave., benton Park yemanjabrasil.com

The Farmer-Owned Supermarket specializing in local foods and wines for the St. Louis consumer.

KOBE Beef

Specially grown in Westphalia, MO Cuts start at

FRESH locally-grown produce every day in season

$

679

/lb

see video at westphaliavineyards.com

Red Wattle Pork

Great-tasting completely natural heritage breed Starting at

$

659

/lb

Award-winning cheese department with over 200 kinds of cheese including local artisan cheeses from Baetje, Goatsbeard, Heartland and Marcoot Jersey Creamery

8400 Watson Road | St. Louis, MO 63119 | 314.843.7848 | www.sappingtonfarmersmarket.com Store Hours: Mon.–Sat. 7 am–9 pm | Sun. 7 am–8 pm

26

feastSTL.com

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Inspired Food Culture

JUNE 2011

27


LOCAL FAMILY FARM 100% Grassfed / No Feedlots No Antibiotics / No Hormones Animal Welfare Approved Raised on Certified Organic Pasture Available Locally and Online

www.AmericanGrassfedBeef.com

573.996.3716

Whole Foods Market

1601 S. Brentwood Blvd. 1160Town & Country Crossing

Select Schnucks Markets www.schnucks.com

Support American Family Farms

Fair Shares - CSA www.fairshares.org

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NEE GO ITH TH WIT ND WIIN

JUNE 4 *The St. Louis Symphony will not perform during this event.

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Groups Save! 314-286-4155 28

feastSTL.com

JUNE 2011

JUNE 26 718 N. GRAND BOULEVARD


FEAST FAVES / s hop-o-matIC

Oh Lolli Lolli 314.721.9600 Clayton

OH LOLLI LOLLI If you have a sweet tooth, you may have met your match. Although they call themselves an “Itsy Bitsy Candy Shoppe,” Oh Lolli Lolli has more sweets, treats and aw-worthy cuteness than any one person can handle on their own. Good thing for you, they let you bring your friends.

PHOTOGRAPHY BY Laura Miller

You can start with the wall of bulk candies, lined with large glass containers displaying a rainbow of gummies, licorice chews, jawbreakers, sours and, a personal blast from the past, 20 different colors of Sixlets. Or get your chocolate fix from their counter of milk and dark chocolate confections. With so many decisions, you may just want to go with

the most popular items in the store. Adults love the red velvet chocolate cherries, while the younger customers flock to the chocolate covered gummy bears. While this is definitely a kid’s dream come true, there are plenty of nostalgic treats for adults, as well. You’ll get a kick (and a sugar high) out of the wax bottles, Turkish taffy, Mary Janes, Chick-o-Sticks, Black Cows, Sugar Daddies and more. You can enjoy that “kid in a candy store” feeling at any age. – B.W. 802 DeMun Ave., Clayton ohlollilolli.com

FEAST FAVES / w hat we’re drInkIng

SOUTHERN ITALIAN REDS WRITTeN BY Jennifer Johnson

Summer is about the pleasure of discovery, and Italy’s rich viticultural diversity offers many compelling reds from beyond Tuscany and Piedmont. Southern Italy’s recent quality renaissance has been led by Sicily’s Nero d’Avola blends and other promising varietals such as Calabria’s Gaglioppo. Surprisingly, these wines tend not to assault the palate with excessive fruit, oak or alcohol, and they naturally pair splendidly with southern Italian fare. Sicily’s mountainous terrain is well-suited for Nero d’Avola, which has a medium- to full-bodied, tannic profile with plum, chocolate and earthy qualities. Thriving in sunny, hot Calabria, Gaglioppo is robustly bodied with herbaceous and currant-cranberry fruit characteristics.

2008 Feudo di Santa treSa CeraSuolo di Vittoria ClaSSiCo, doCG

Sicily, Italy This wine opens with aromas of ripe blueberries, mushrooms and wet soil, and there are notes of thyme and wild raspberries on the palate. Soft tannins with a well-rounded, substantial finish. Pair with tagliatelle with duck ragoût, bresaola or grilled tuna steak. $21; 33 Wine Shop & Tasting Bar, 1913 Park Ave., Lafayette Square, 33wine.com

2009 Statti GaGlioppo Calabria, iGt

Calabria, Italy Spicy cherry and currant aromas are light yet linger with prominent notes of tobacco, black pepper and cigar box in this quaffable, medium-bodied red. Great to pair with wild mushroom lasagna, authentic Italian salami sandwiches or aged pecorino. $19.99; Friar Tuck, multiple locations, friartuckonline.com

Inspired Food Culture

JUNE 2011

29


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FEAST FAVES / w hat we’re buyIng

CERAMIC GRILLS |1|

A ceramic grill, a.k.a. komado, is the serious grill master’s best friend. Its high heat capacity helps replicate wood oven cooking, and its versatility allows you to cook and smoke all manner of meats and veg, as well as bake pizzas and bread. – B.W.

|2|

|3|

|4|

| 1 | Primo Oval XL in teak table, $2061.85; WMI, 12967 Maurer Industrial Drive, Sunset Hills, wmisales.com | 2 | Grill Dome Infinity Series, $399.95 to $739.95; grilldome.com | 3 |The Big Green Egg large egg with nest and mates, $1133.85 as shown; Forshaw, 825 S. Lindbergh Blvd., Frontenac, forshaws.com | 4 | Saffire Jasper grill in granite-top table, starting at $2001.95; saffirebbq.com

Inspired Food Culture

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MY STUFF

BEckiE JacoBs

owNEr of sErENdipity HomEmadE icE crEam

WrItten By Catherine Neville

What’s your favorite part of being in the ice cream business? Getting to know my customers, [the] chefs and restaurant owners and families [that come to] my shop. What are some new creations? We recently introduced ice cream cupcakes. These are jumbo sized, filled with ice cream and currently only available by special order. How many gallons of ice cream do you make during a typical week? 135 to 200 What’s YOUR favorite flavor? Butter pecan How do you come up with new flavors for the shop? New flavors come from BFOs: blinding flashes of the obvious. Or sometimes from chefs’ orders. Or we try to create a current popular flavor in another area, like Gooey Butter Cake. What are some newbies that recently debuted? My summer favorite: Play Ball. Tastes just like Cracker Jacks. Any flavors that you thought would be amazing, but weren’t? No, even mistakes are delicious! What’s the creative process like when you work with a chef? We try to make what they want, send a sample, and then make adjustments based on their feedback. We have to educate some, because what a chef can do in their kitchen and what we can do in ours are not the same. We have to work within the food chemistry of cream and the freezing process. What are some of the more odd-ball flavors that chefs have requested? Tomato-basil sorbet, gorgonzola ice cream, avocado-limejalapeño sorbet Best ice cream scoop for home kitchens? Pampered Chef sells one that is made by the same manufacturer as the ones we use in our shop. How do you spend your free time? I spend a lot of time with friends, we really like to check out restaurants. That is my vocation and avocation.

32

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Serendipity Homemade Ice Cream 8130 Big Bend Blvd. Webster Groves 314.962.2700 serendipity-icecream.com

SHOT ON lOCATION AT OCEANO BISTrO By J. Pollack Photography

Beckie Jacobs prefers chocolate to vanilla, sugar to waffle cones and she’ll enjoy her ice cream plain, thank you, rather than gussied up with whipped cream and nuts. Ask the Serendipity Homemade Ice Cream owner what her favorite non-ice cream treat is and she’s quick to respond: “Easy! Doughnuts!” When Jacobs isn’t sweetening up her customers’ days, she’s checking out the local restaurant scene. “I like to eat ice cream in my clients’ restaurants,” says Jacobs, who is well-known for creating custom flavors for area chefs. “It is fun to see the creative ways they serve it.”


St. Louis’ HOMETOWN Vodka

WIN $250!

Send in your original Pearl Vodka cocktail recipe to: ®

COCONUT CARAMEL BLUEBERRY ORANGE CUCUMBER CITRUS PLUM POMEGRANATE ORIGINAL

EMAIL:

editor@feaststl.com

One (1) $50 winner each month will be featured in FEAST Magazine, and will be entered in a local tasting event to determine the $250 grand prize winner. July's recipe entries must be received by June 1st. August's recipe entries must be received by July 1st. September's recipe entries must be received by August 1st. Grand prize is $250.

www.facebook.com/pearlvodka

PLEASE ENJOY RESPONSIBLY

©2011 Pearl® Vodka, 40% Alc./Vol. (80 Proof). Flavored Vodkas 35% Alc./Vol. (70 Proof). Owned and bottled by Pearl Spirits/Luxco, Inc., St. Louis, MO

Inspired Food Culture

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33


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feastSTL.com

JUNE 2011


enVirOnMent SHOt by ©iStOCKPHOtO.COM/grinDley78

gadget a-go-go

Put to the test

MaNUal

PrODUCt PHOtOS by Laura Miller

Juicers written by Pat Eby

Chef’s Planet Citrus Juicer

oXo softWorks Citrus Juicer

Mi Pueblo green lime squeezer

PROS

PROS

PROS

the cushiony round ball earns the Chef’s Planet juicer high marks for comfort; no bruised palms or finger cramps caused by this high-density plastic tool. you get clean-scraped rinds, maximum juice and not much pulp. Juices big and small citrus, from Key limes to ruby red grapefruits. the ridges on the reamer run from top to tip, so juices slide straight and easily to the bowl.

Sleek, sharp, comfortable and priced right, the OXO juicer cleverly incorporates two reamer sizes in one tool to accommodate big and small fruits. the open fin design and built-in strainer allow juices to run clear of seeds and pulp into a calibrated measuring cup. even though the measuring cup makes this juicer sit tall at just over 6 inches, it feels solid and grounded. expect maximum juice.

A clever design that delivers maximum clear juice from limes, this ball-and-cup squeezer extracts great quantities of juice with little effort and no mess. the cut side of the lime faces down into the perforated cup. Pull the handles together, and the ball side turns the lime inside out, releasing the juice. For a small price, the Mi Pueblo delivers big value.

CONS

the gently raised ridges and a blunt point end make for a hard push at the start and sustained concentration as you work the reamer around the rind. A mere quibble, but this great tool would be so handsome in brighter colors. $6.19; DiGregorio Imported Foods, 5200 Daggett Ave., The Hill, digregoriofoods.com

CONS CONS

the reamer snugs into a collar that snaps onto the measuring cup, but during one pour the reamer broke free and fell into a catch bowl. A waste of good grapefruit juice – not to mention a sticky mess. $13.99; Target, multiple locations, target.com

if you squeeze many limes, this is the gadget for you. Otherwise it’s a space waster. $5.29; Supermercado El Torito, 2753 Cherokee St., Cherokee Business District, 314.771.8648

Mess tolerance: if you don’t like juice running down your hands and fingers, don’t choose a handheld reamer. Stick to the ball-and-cup juicers or the reamers that sit on a catch cup.

PROS

PROS

gleaming, rock-solid, easy-to-clean stainless steel makes the endurance one gorgeous juicer. its design delivers maximum juice from big citrus fruits with minimum mess. the reamer with a built-in perforated strainer snaps into a 12-ounce cup with a great pour spout. A gentle roundness makes the squeeze a slow start, but once the push starts, fruit juices run fast and collect clear. easy on the hands too. CONS

Small limes were hard to start, but they did juice. big fruits worked best. $18.95; Kitchen Conservatory, 8021 Clayton Road, Clayton, kitchenconservatory.com

W hat to l ook For : Match the juicer to the fruit: before you shop, consider what you’d like to juice. the ball-and-cup designs usually accommodate a single type of citrus. reamers juice across the spectrum, although small limes or lemons don’t twist as easily on the bigger reamers.

Citrus reamer

rsVP endurance stainless steel Citrus Juicer

Materials: Handheld reamers come in melamine, porcelain and wood as well as high-performance plastics. wooden reamers are cheap and effective, but over time the wood deteriorates and surfaces darken. the ball-and-cup styles are forged, usually from aluminum, and are sold coated and uncoated. the old-fashioned, Depression-era style, one-piece reamers with a handle and pour spout still exist, but they are mostly plastic these days, not glass.

this sunny yellow plastic reamer delivered high volumes of juice from limes, lemons, oranges and grapefruits. easy to hold, lightweight and wellbalanced, it flies around the cut halves with little effort. the sharp end point centers the spin around the fruit’s cup, and the raised fins release juices quickly. best value for the dollars spent. CONS

the end point can prick palms and fingers. the fins tear at the membrane and the peel, so more pulp accumulates on the reamer. Some peels split and tore into untidy bits. with multiple juicings, expect finger fatigue and sore palms from the skinnier handle. $2.68; Schnucks, multiple locations, schnucks.com

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anyofthesejuicerswhenyoumake theCubanPulledPorkwithMojofrom thismonth’s EasyEatscolumn. Inspired Food Culture

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ON the shelF

BEER wriTTEN By Michael Sweeney

SPIRITS

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.

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.

stone Brewing Co.’s Ruination IPA StYle: American Double IPA (7.7% abv) available at: Whole Foods Market, multiple locations, wholefoodsmarket.com; $5.99 (22-oz bottle) PairingS: Carnitas • Pasta carbonara

Stone Brewing Co. rolled into Missouri with a bang and brought with it an explosion of hops in its ruination iPA. The first whiff of this double iPA absolutely hits you with a blast of citrus and pine. while this is certainly a bitter beer, it has a rounded bitterness that makes it more drinkable.

Morgan street Brewery & Restaurant’s Golden Pilsner StYle: Czech Pilsner (5% abv) available at: Morgan Street Brewery & Restaurant, 721 N. Second St., Downtown; $4.25 (16-oz draught) PairingS: Mussels • Manchego

The moment you give up on a style is the moment you might be missing something spectacular. Morgan Street’s golden Pilsner is light, effervescent and absolutely refreshing. its tender malt body is balanced wonderfully with a slight hop bitterness that reminds you why pilsners can be extraordinary.

Bell’s Brewery’s Oberon StYle: American Wheat Ale (5.8% abv) available at: Randall’s Wines and Spirits, multiple locations, shoprandalls.com; $9.99 (6-pack, 12-oz bottles) PairingS: Citrus salad • Coconut curry

with a creamy malt body and a spicy hoppiness, Bell’s oberon is the perfect accompaniment to all your summertime activities. while this seasonal beer is good on draught, it’s even better out of the bottle. Just don’t be afraid of that yeast at the bottom.

wriTTEN By Chad Michael George

excellia Reposado tequila Provenance: Mexico (40% abv) available at: The Wine Merchant, 20 S. Hanley Road, Clayton, winemerchantltd.com; $59.99

Excellia ages its 100 percent blue agave tequila in used Sauternes casks and Cognac barrels to separate its product from the growing selection of tequilas. The reposado, a personal favorite, offers bold pepper and spice notes. This tequila is meant to be mixed, as the flavors are strong enough to stand up to complementary ingredients.

the Bitter truth Crème de Violette Provenance: Germany (20% abv) available at: Lukas Liquor Superstore, 15921 Manchester Road, Ellisville, lukasliquorstl.com; $34.99

Crème de violette is generally described as “soapy,” but Bitter Truth’s bottling transcends the stereotype. The german producer, known for its extensive line of bitters, has created an iteration that is as smooth and silky as they come. Try it in an Aviation Cocktail to see what all the fuss is about.

Carpano Antica Formula Italian Vermouth Provenance: Italy (16.5% abv) available at: The Wine & Cheese Place, 7435 Forsyth Blvd., Clayton, wineandcheeseplace.com; $35.99

The cocktail crowd in St. Louis has been clamoring for this tasty elixir for years, and it is finally here. The man credited with creating modern vermouth in 1786, Antonio Benedetto Carpano, is responsible for the recipe in this bottling. The complexity and balance are second to none. Excellent in a Manhattan or Negroni or alone with a few rocks. Stock up, as availability is scarce.

OUR TOP PICKS FOR JUNE

PouriNg wiNE PhoTogrAPhy By ©iSToCkPhoTo.CoM/LAuri 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 ofthe bestwines fromyour Missouri & Illinoiswineries including MountPleasant, 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 Branko Pinot Grigio Provenance: Collio, Italy available at: Schnucks, 10275 Clayton Road, Frontenac, schnucks.com; $25.99 Food Pairings: Mussels • Smoked fish • Pecorino Romano

immerse yourself in the fragrance of honeydew and cantaloupe before diving in to this structured, fruit-driven wine. round viscosity and a warm, citrusy palate create a fresh approach to an occasionally flat grape.

2009 Love Over Money Green Eyes Grüner Veltliner Provenance: Austria available at: Kaya’s Import, 4117 Union Road, South County, kayasimport.com; $10.99 Food Pairings: Fried artichoke • Green salads, especially Caesar

Sometimes described as a cross between Sauvignon blanc and Viognier, Grüner Veltliner is highly food-friendly, even holding its own against wine killers such as asparagus and artichoke. this medium-bodied bottling offers intoxicating aromas of pear and caramel with a nice balance of fruit and crisp acidity.

Bud Light, Bud Select, Select 55 or Budweiser

1397

$

20 LNNR btls.

U.V. Vodka

Blue Moon

1197

$

12 LNNR btls.

Assorted Varieties

Cupcake Wine

Assorted Varieties

Assorted Varieties

7

9

$

$

77

98

750 ml. btl.

750 ml. btl.

Prices Good Thru July2, 2011 at Missouri Stores Only

2010 Villa M Rosso Provenance: Italy available at: The Vino Gallery, 4701 McPherson Ave., Central West End, thevinogallery.com; $14.99 Food Pairings: French toast • Cannoli • Dark chocolate

An after-dinner glass of brachetto, a red grape grown predominantly in the Piedmont region of italy, finishes your meal on a refreshing berry note. Slightly frizzante with the perfume of strawberries, this frothy wine is made for warm weather. Low in alcohol and noticeably sweet, it is a perfect match for dessert, cheese and backyard dining. it can also be used in an array of brunch cocktails.

Join Angela Ortmann and FEAST publisher Catherine Neville for a happy hour wine tasting at SqWires on Thu., June 16, at 6pm. RSVP to rsvp@stlwinegirl.com. Inspired Food Culture

JUNE 2011

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mySTery Shopper

Bagna Cauda By John Womick, L’ÉcoLe cuLinaire

This is a reinterpretation of bagna cauda, which means “hot bath” in Italian, great for dipping crudités and chunks of rustic bread. It can be thinned if desired with the addition of more cream and olive oil and would hold nicely in a fondue pot or small slow cooker. Yield | 1 cup | 6 cloves 1 Tbsp 2 to 3 Tbsp 4 to 6 oz

garlic extra-virgin olive oil umami paste heavy cream

small saucepan and bring to medium heat. When garlic turns gold, remove from pan and whisk umami paste and cream in with oil. Simmer 10 to 15 minutes. remove from heat. crush or chop garlic and add back to pan. Serve warm with crudités or chunks of peasant-style bread.

meeT: UMAMI PASTE I was at my mother-in-law’s recently and cringed upon encountering a bottle of Accent Flavor Enhancer – a commercial version of MSG. Fortunately, modern organic chemistry has brought us a more natural solution to imparting that elusive fifth flavor, umami.

Stop by 38

feastSTL.com

WriTTen By russ Carr

What is it?

umami is a flavor produced by glutamate – an amino acid that occurs naturally, unlike MSG (monosodium glutamate), in many foods – and is best recognized as a savory-ness often associated with fermented or cured foods (bean curd, smoked ham, cheeses). While umami isn’t as definitive as the other four flavors – salty, sweet, bitter and sour – many dishes we enjoy would be as enticing as cardboard without umami’s depth and earthy richness. although there have long been many ways to add umami to dishes – nam pla (fish sauce from Thailand), tomato paste or soy sauce – umami paste is a recent, more deliberate

approach. Taste #5 umami Paste, cobbled together by London restaurateur Laura Santtini, is a blend of foodstuffs known for their high-umami quotient, including anchovies, black olives and porcini mushrooms. Puréed with olive oil, this concentrated “flavor bomb” comes in a squeezable tube to provide instant zing to any cuisine. hoW Do i Use it?

Spread on crostini, the paste is a bit overpowering, as each element – tomato, anchovy, olive – fights for primacy on the palate. a few dollops in a stew, however, produce a more balanced contribution. as with sriracha or garlic, the right amount is subjective, but in most cases, a little dab’ll do ya.

to pick up more delicious recipes featuring umami paste.Visit straubs.com for information on its four locations. JUNE 2011

PHoToGraPHy By Jennifer Silverberg

| Preparation | add garlic cloves and oil to a

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Inspired Food Culture

JUNE 2011

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TECH SCHOOL

Ricotta STORY AND RECIPE BY Cassandra Vires

The exquisite flavor of housemade ricotta has made it a popular ingredient on chefs’ menus as of late. Lucky for us, ricotta is simple enough for even the most novice home cook to prepare. As you’ll see in the recipe here, it requires just a few simple steps.

Ricotta means “recooked” in Italian, as the traditional method of making it is to use whey left over from making mozzarella. Acid is added to the “cooked” whey, which is heated again to form ricotta. Mozzarella whey is not a common household item; you can simply substitute whole milk. Buttermilk, vinegar and lemon juice are all optional acids to use in your ricotta. Buttermilk is simple and stable and alters the flavor very little, so it is my choice. If you want to try the others for comparison, follow the recipe provided, replacing the buttermilk with ¼ to ½ cup lemon juice or ½ cup vinegar, depending on your tastes. The acid, in combination with heat, causes the milk proteins to bind together and form soft white curds. The milk needs to reach a certain temperature to properly curdle. Anything between 170°F and 190°F will do, so I shoot for 180°F. The final step is to remove the curds from the whey. If the curds are overhandled, the ricotta will be rubbery. The best method is to gently pour all of the contents into a colander lined with cheesecloth and let sit, untouched, for 30 to 90 minutes, depending on how firm you want it to be. There are a couple of tips to keep in mind when making ricotta at home. The recipe requires the milk to boil, which often leaves your pans with a scorched-on mess. By using a large nonstick pan, slowly bringing the milk to a boil and stirring occasionally, you can make cleanup much easier. You also may encounter homemade ricotta with a sour or metallic flavor. This is usually caused by using a metal spoon during the cooking process. Milk proteins combined with acid react poorly with metal, so use a wood spoon or heat-safe rubber spatula. This recipe has a high yield and is so simple and delicious, why not make a big batch? From sweet to savory applications, from stuffings to spreads, there are so many uses for ricotta, it surely won’t go to waste. 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.

COOKING VIDEO!

Watch chef Cassy make fresh ricotta in this month’s step-by-step video. Scan the Microsoft Tag from your smart phone (get the free app at gettag.mobi), or watch the video in the Watch & Listen section at feastSTL.com.

40

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JUNE 2011

Herbed Ricotta Spread The flavor of fresh ricotta is so beautiful that nothing more than some fresh herbs and high-quality olive oil need be added to create a lovely dish. While the ricotta is still slightly warm, toss it with herbs from your garden and your favorite olive oil, and spread it on some warm bread for a decadent snack Serves | 6 | 1 gallon 1 quart 1 tbsp ¼ cup

¼ cup 1

whole milk buttermilk kosher salt, plus additional to taste chopped fresh herbs (basil, parsley, chives, tarragon, etc.) extra-virgin olive oil baguette, sliced and toasted

| Preparation | Pour whole milk into a large pot (at least 6-quart) and place on low heat. Gradually increase the heat, allowing the milk to slowly come to a very soft boil, stirring occasionally with a wooden or rubber spoon. Using an instant-read thermometer, continue to heat the milk until it reaches 180°F. | 1 | Slowly pour in the buttermilk. Curds will immediately start to form. Season with 1 Tbsp kosher salt. (Less may be used if you prefer a subtler flavor.) Return milks to 180°F, and then remove from heat and let sit for 30 minutes.

| 2 | Line a colander with two layers of cheesecloth and place over an empty stockpot. Carefully strain the milk mixture through the colander and let drain for 30 to 90 minutes, depending on the type of curd you desire (let sit longer for a firmer curd). | 3 |Transfer 2 cups of the strained curds to a mixing bowl and gently toss with herbs, olive oil and salt to taste. Serve at room temperature with toasted baguette slices. Remaining ricotta will keep in the fridge for up to 3 days.


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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 www.schnuckscooks.com. You’ll also find a variety of Schnucks Cooks recipes for quick, easy and affordable meal solutions. At our in-store Schnucks Cooks stations, our experienced Cooking Coaches will 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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How To Remove Crabmeat From Shells Crab legs are simple to prepare whether you boil, bake or grill them. Removing crabmeat from the shells is even easier! Follow these simple steps to enjoy every last morsel of the succulent meat.

|1|

Å)

Grab hot crab legs with two dish towels, then twist and break the legs apart at their joints.

Â)lengthwise Use scissors to cut through the shells ¿) Extract the crabmeat from the shells with a small fork, or your fingers. to expose the crabmeat.

PHOTOGRAPHY bY Jennifer Silverberg

|2|

Visit www.schnuckscooks.com

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

©2011 Schnucks

|3| Inspired Food Culture

JUNE 2011

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EASY EATS

CLASSICS FROM CUBA RECIPE BY Lucy Schnuck

Cuban food has many cultural influences, including Spanish, African, Caribbean and even Chinese, and it has gathered from these culinary traditions a focus on pork, rice and beans. A simple yet authentic way to bring the flavors of Cuba to your dinner table is to serve a tender dish of pulled pork accompanied by Cuban mojo. The sauce’s classic combination of orange, lime and garlic offers a sweet, sour and savory complement to the salty pork for a fully flavorful meal.

Serves | 6 to 8 | PORK

1

|1|

2 Tbsp 1 Tbsp 1 tsp

5-lb bone-in pork shoulder ground cumin salt freshly ground black pepper

MOJO SAUCE

½ cup ½ cup 6 cloves 1 cup 1 tsp

2 Tbsp

fresh lime juice fresh orange juice garlic, minced mayonnaise ground cumin salt and freshly ground black pepper chopped fresh cilantro

| Preparation – Pork | Preheat oven to 250ºF. Spray a roasting rack with

|2|

nonstick cooking spray and place on a rimmed baking sheet. | 1 | Trim any excess skin (not fat) from pork shoulder and season with cumin, salt and pepper. Place pork shoulder on roasting rack and cook 10 to 12 hours, until the outside is golden and crunchy and the inside is beautifully fork-tender. | 2 | Using two forks, pull pork apart.

| Preparation – Mojo Sauce | Mix juices and garlic in a medium bowl. | 3 | Stir in mayonnaise and cumin; season to taste with salt and pepper, and add cilantro.

| To Serve | Drizzle mojo sauce over pulled pork and serve with a side of black beans and white rice with chopped raw white onion.

JOIN US! RSVp: SchnUcKScooKS.coM or ..

|3| PHOTOGRAPHY BY Jennifer Silverberg

OPENS JUNE 10

LIMITED

ENGAGEMENT

www.bodyworlds.com 42

feastSTL.com

JUNE 2011


|

CHEF’S

|

Spice it Up: Pulled pork is something that can be done in many different styles. Try Asian, Mexican or barbecue styles to make sandwiches, tacos or many other meal options. Don’t cUt the Fat: Make sure you do not remove the outer fat on the pork shoulder. This fat helps the pork self-baste. There is no need to oil the meat before cooking because it already contains its own deliciously natural fats.

Join FEAST and the Schnucks Cooks team on Wed., June 22, at 6pm to make the tasty menu above. Tickets are just $40 for a night of cooking, dining and wine. RSVP at schnuckscooks.com.

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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 June 10 - September 16, 2011. Tickets may be purchased at any Science Center ticket station, Ticketmaster outlets, through ticketmaster.com or by calling 314-289-4424.

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slsc.org Inspired Food Culture

JUNE 2011

43


TIKI TALK Written by S.C. Truckey

44

feastSTL.com

JUNE 2011

|

PhotograPhy by Jennifer Silverberg


You can sip a Daiquiri poolside or nip at a Mai Tai on the beach, but the traditional tiki taste is nothing like the overly sweet, parasol-laden juice served in a hollow coconut. It’s actually calculated layer upon sophisticated layer of liquors, liqueurs, fruits and syrups that have only one thing in common: Together, they make a terrific cocktail. The recent resurgence of the craft is making its way to the Midwest, where two bartenders – be it with Champagne and bitters or Falernum and a trifecta of gin – are taking it upon themselves to expose us to the art of what is truly tiki.

Red Eyes and Tears BY TJ VYTLACIL, DEMUN OYSTER BAR

Serves | 1 | 1 oz 1 oz 1 oz ¾ oz 1 oz ¾ oz ½ oz ½ oz 6 to 8 ½ 4 dashes

Bols Genever Bulleit rye whiskey Maison Surrenne cognac simple syrup fresh lemon juice Cocchi Americano cassis Averna Amaro blueberries apple, diced Jerry Thomas bitters lemon twist for garnish blueberries for garnish

| Preparation | Combine Bols Genever through Averna Amaro in a mixing glass. Add blueberries and apple and muddle. Shake to combine ingredients and strain over shaved ice into a Collins or tiki glass. Top off with bitters, and garnish with lemon twist and blueberries.

Mixologist TJ Vytlacil explains how all the ingredients work together: “I started with a gin that has a more viscous and rounded mouth feel. Sweetness from the gin and cognac is rounded out by dryness and graininess from the rye whiskey. I softened the three base spirits with fruit and sweet French cassis. The Cocchi Americano and Averna add herbaceous elements that really stretch the drink out.”


Mr. Miller’s BY TED KILGORE, TASTE BAR

Serves | 1 | 1½ oz ½ oz ½ oz ½ oz ½ oz ½ oz ½ oz 2 dashes 2 dashes

Broker’s gin Hendrick’s gin Hayman’s Old Tom gin Velvet Falernum Trader Tiki’s Orgeat grapefruit juice fresh lime juice Angostura bitters Bitter Truth Decanter bitters grapefruit quarter mint sprig for garnish

Ted Kilgore sums up this creation as “kind of a gin Zombie; a floral, citrus, botanical, spiced drink.” Yum!

| Preparation | Dry shake Broker’s gin through Decanter bitters and strain into a tiki glass filled with crushed ice. Garnish with grapefruit quarter and mint sprig.

Thai Coconut Curry Prawns BY GREG ZIEGENFUSS, BUTLER’S PANTRY CATERING

Yield | 24 appetizers | 1 cup 1 tsp 1 tsp 1 tsp 1 1 cup 1 cup 1 cup 24

all-purpose flour Old Bay seasoning curry powder baking powder large egg, beaten ginger beer unsweetened shredded coconut panko bread crumbs vegetable oil for frying large shrimp, peeled and skewered straight lime aïoli (recipe follows)

| Preparation | In a medium bowl, whisk together flour, Old Bay seasoning, curry powder and baking powder. Add egg and ginger beer, and whisk until just combined but still lumpy. Let stand for 15 minutes. In a separate bowl, combine coconut and bread crumbs; set aside. Fill a medium, deep-sided heavy pot half-full with oil, and heat oil to 375ºF. Dip shrimp in the batter one at a time, allowing excess to drip back into the bowl, and then roll each shrimp in the coconut mixture. Working in batches, deep-fry shrimp until cooked through and golden-brown, about 2½ minutes. Transfer shrimp to paper towel-lined baking sheet to drain. Remove skewers; before serving, place in a 350°F oven and cook an additional 4 to 5 minutes to heat through. Serve hot with lime aïoli.

Lime Aïoli BY GREG ZIEGENFUSS, BUTLER’S PANTRY CATERING

This sauce can be prepared up to a week in advance and refrigerated until ready to use. Yield | 1 cup | ¾ cup 2 tsp 1 ½ tsp

mayonnaise soy sauce lime, zested and juiced sriracha sauce

| Preparation | In a small mixing bowl, combine all ingredients and mix thoroughly.


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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

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201 Montelle Drive Augusta, MO www.montelle.com 636-228-4464 Inspired Food Culture

JUNE 2011

47


Conscience Killer BY TJ VYTLACIL, DEMUN OYSTER BAR

“These are all my favorite things, and I just wanted to see if I could balance them,” says Vytlacil. “Caramel, maple syrup and baking spices from the bourbon pair really well with the distinct, highproof Trinidad rum. The acidity that the raspberries and lime juice bring makes for a lovely cocktail.” Serves | 1 | 1 oz 1 oz 1 oz 1 oz 1 oz ¾ oz 3 dashes ½ oz 6 to 8

Lillet Rouge Scarlet Ibis fresh lime juice Carpano Antica Formula Black Maple Hill bourbon simple syrup aromatic bitters Velvet Falernum raspberries raspberries and mint sprig for garnish

| Preparation | Combine Lillet Rouge through Velvet Falernum in a mixing glass. Add raspberries to glass and muddle. Shake to combine ingredients and strain over shaved ice into a Collins or tiki glass. Garnish with raspberries and a mint sprig.

Caramelized BaconWrapped Pineapple BY GREG ZIEGENFUSS, BUTLER’S PANTRY CATERING

Yield | 24 appetizers | 12 slices 1

24 ¼ cup

Sweet and Sour Sauce BY GREG ZIEGENFUSS, BUTLER’S PANTRY CATERING

Yield | 1 cup | 1 Tbsp ½ cup 1 tsp 1 tsp 1 cup ¹⁄3 cup ¼ cup 1 tsp 1 pinch 1 Tbsp 1

48

vegetable oil finely diced red bell pepper minced garlic grated fresh ginger pineapple juice honey rice wine vinegar sriracha sauce salt cornstarch lemon, zested and juiced

feastSTL.com

JUNE 2011

| Preparation | Heat oil in heavy sauce pot over medium heat. Add red bell pepper, and sauté until wilted. Add garlic and ginger, and sauté until aromatic. Add pineapple juice, honey, rice wine vinegar, sriracha sauce and salt. Bring to a boil and reduce by ¼. In a separate bowl, make a slurry by whisking together cornstarch and lemon juice. Whisk into sauce pot and boil mixture until thickened. Remove from heat and stir in lemon zest.

thick-sliced bacon, halved crosswise pineapple, peeled, cored and cut into 24 one-inch cubes bamboo skewers dark brown sugar sweet and sour sauce (recipe follows)

| Preparation | Preheat oven to 375ºF. Wrap one piece of bacon around each pineapple chunk and secure with skewer. Place on baking sheet and bake for 5 minutes, turn and bake additional 5 minutes. Remove from oven and sprinkle generously with brown sugar. At this point, the dish can be refrigerated for up to 48 hours, if desired. When ready to serve, return to oven and cook for 5 minutes, until caramelized. Serve warm with sweet and sour sauce.


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Much has changed in the 20 years since the bold step of Tom Schlafly and opening a brewery on the King of Beer’s Dan Kopman took says people told him he was out home turf. Schlafly of his mind for likened the move doing such a thing to starting a new – even he religion in Mecca. in more than a half-doze Now that his beer n states (and available is sold feat), it’s hard to at Busch Stadium question Schlafly’s – no small success. The brewery started in 1991 paved he and Kopman the way for St. Louis’ Th standard by which beer resurgence bee other craft breweries and set the here ar are measured. (Another change since flock to the Schlafly 1991: beer prices. That’s why beer drinkers in the know Tap Room on the brewery day after Christma wery throws itself s. Every a birthday ery Dec. 26, the rthday party with they were in 1991 all ll b be beer eer prices rolled – about bout $3 a pint.) back to what One thing that hasn’t changed is the misconce craft brewers are concept ption tion that Schlafly waging and other like A-B and MillerCo a David-vs.-Goliath ath battle tle against the Big ors. That story line batt Breweries takeover of A-B. e heated up again Almost overnight after InBev’s 2008 , the title of St. Louis’ largest locally owned makers off Schlafly beer had the new brewery.

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19

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.

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Inspired Food Culture

JUNE 2011

49


Six-Barrel Shotgun BY TJ VYTLACIL, DEMUN OYSTER BAR

Serves | 1 |

Says Vytlacil: “Rum and gin are two of my favorites, and using two styles of gin in one cocktail is something I love to do. It shows people that all gin is not the same and each brings something new to the table. Chocolate bitters and rosé Champagne make this drink potent but refreshing.”

1 oz 1 oz ¾ oz 1 oz 1 oz ½ oz 4 dashes

DonQ Añejo rum Plymouth gin Small’s gin fresh lemon juice lavender simple syrup Cardamaro mole bitters brut rosé Champagne blackberries and lime wheels for garnish

| Preparation | Combine rum through bitters in a mixing glass. Shake to combine ingredients and strain over shaved ice into a Collins or tiki glass. Top off with Champagne and garnish with lime wheels and blackberries.

Classic Crab Rangoon Petals BY GREG ZIEGENFUSS, BUTLER’S PANTRY CATERING

Yield | 24 appetizers | 2 Tbsp 1 Tbsp 1 Tbsp ¼ tsp ½ tsp ½ tsp 6 oz 6 oz 1 pkg 1 Tbsp

minced red onion sesame oil minced garlic freshly ground white pepper low-sodium soy sauce Worcestershire sauce crab meat, drained and flaked cream cheese, softened vegetable oil for frying won ton wrappers bias-cut chives Blood Orange and Smoked Paprika Sauce (recipe follows)

| Preparation | Sauté red onion in sesame oil over medium heat until wilted. Stir in garlic and quickly sauté until aromatic. Remove from heat and add white pepper, soy sauce, Worcestershire, crab meat and cream cheese. Stir to completely blend.

Blood Orange and Smoked Paprika Sauce BY GREG ZIEGENFUSS, BUTLER’S PANTRY CATERING

Yield | 2 cups |

50

feastSTL.com

JUNE 2011

2 ¾ cup ¼ cup ½ cup 1 Tbsp 2 tsp 1 Tbsp

blood oranges, juiced orange marmalade rice wine vinegar sweet chile sauce smoked paprika white pepper kosher salt

| Preparation | Combine all ingredients in a medium mixing bowl and whisk to blend. Taste, and adjust seasoning if necessary.

Fill a medium, deep-sided, heavy pot half-full with oil, and heat oil to 375ºF. Cut won ton wrappers in half, forming two triangles, and then place one half between two small ladles to form a “petal.” Lower into hot oil and fry until crisp. Drain and cool. Repeat with remaining wrappers. Won ton petals can be prepared up to one week in advance and stored in an airtight container at room temperature, if desired. When ready to serve, fill won ton cups with cream cheese filling and any additional crab meat, if desired. Bake rangoon at 350ºF until heated through, 4 to 5 minutes.

| To Serve | Garnish with chives and serve with Blood Orange and Smoked Paprika Sauce.


Outdoor Dining

Wine Pairing Noboleis Vineyards Chambourcin "The full flavored Special Supreme pizza pairs well with our medium bodied Chambourcin and can easily be shared on our hilltop patio overlooking the surrounding vineyards."

Open daily until 5pm

The Newest Winery in Augusta.

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Ask Extra Virgin Q: Does Extra Virgin have wedding presents? A: Of course! Authentic Laguiole steak knives and carving sets from France come in custom wooden boxes and provide a lifetime of elegance. Ours have olive wood handles. Hand-crafted ceramics and our olive oil club also make a hit. Visit Extra Virgin, an Olive Ovation for the most memorable wedding gifts. 143 Carondelet Plaza Clayton, MO 63105 314-727-6464

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Shhh, It will be our Secret..... Not enough time in the day? Let us do the baking for you!

Come check out Clayton's Bakery and Deli located in Des Peres on Manchester Road. Step into the rich, fragrant smells of a real bakery, and choose from a wide variety of sweets.

Order Graduation items Today! Graduate Cookies come in all School Colors!

Clayton’s Bakery & Deli offers fresh-made baked goods using recipes from St. Louis' earliest history. Enjoy decorated cookies, cakes and party pastries, all made from scratch! Visit the Deli for lunch; 10am-5:30pm.

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JUNE 2011

51


Suffering Travis BY TED KILGORE, TASTE BAR

Serves | 1 | ½ oz ½ oz ½ oz

This concoction is a riff on the classic Suffering Bastard. It’s spiced with ginger and layered with floral notes.

½ oz ¾ oz

Yamazaki 12-year single malt whiskey Broker’s gin Rhum Barbancourt Rum 4-year grenadine fresh lime juice ginger beer mint sprig and orange wheel for garnish

| Preparation | Dry shake Yamazaki 12-year through lime juice and strain into a tiki glass filled with ice. Top with ginger beer, and garnish with mint sprig and orange wheel.

Seared Ahi Tuna Carpaccio on Plantain Curls BY GREG ZIEGENFUSS, BUTLER’S PANTRY CATERING

Yield | 16 appetizers | 2 Tbsp ¼ cup ¼ cup 1 Tbsp 2 1 Tbsp ¼ cup 1

sesame oil white sesame seeds black sesame seeds wasabi powder 8-oz, 1½-inch-square strips tuna loin* sea salt vegetable oil green plantain, peeled and sliced thinly on a bias soy-rum glaze (recipe follows) mango salsa (recipe follows)

| Preparation | In a heavy nonstick sauté pan, heat sesame oil over medium heat. Combine sesame seeds and wasabi powder. Season tuna with salt and roll in sesame-wasabi mixture to coat. When oil is almost smoking, place tuna in pan and lightly brown all sides. Remove from heat, cool and cut into 16 slices. In a heavy sauce pot, heat oil to 350ºF. Place plantain strips in oil and fry until crisp. Drain on paper towel. Top each plantain with tuna, drizzle with soyrum glaze and top with mango salsa. *Ask your fishmonger to cut these strips for you.

Mango Salsa Soy-Rum Glaze

BY GREG ZIEGENFUSS, BUTLER’S PANTRY CATERING

This sauce can be prepared up to a week in advance and refrigerated until ready to use.

| Preparation | Combine soy sauce and 1 cup rum in a

Yield | 1 cup | 1 cup 1 cup + 2 oz 1 Tbsp

low-sodium soy sauce dark rum, such as Myers’s cornstarch

heavy sauce pot and reduce by half. In a separate bowl, prepare a slurry by whisking together cornstarch and 2 ounces rum. Whisk into the soy-rum mixture and boil until thickened. Remove from heat and cool. Place in a squeeze bottle with small tip for drizzling.

This salsa is excellent with grilled or seared seafood or chicken. BY GREG ZIEGENFUSS, BUTLER’S PANTRY CATERING

Yield | 1 cup | ¾ cup ¼ cup 1 Tbsp 1 Tbsp

finely diced fresh mango sweet chile sauce rice wine vinegar fresh cilantro, cut into chiffonade

| Preparation | In medium mixing bowl, combine all ingredients and mix thoroughly. 52

feastSTL.com

JUNE 2011


The Lodge at Pere Marquette

Ted Kilgore on tiki drinks ○

Pebble ice is key, as it aids in necessary dilution and keeps the drink supercold. While authentic tiki glasses with ceramic busts of topless mermaids or Polynesian gods aren’t imperative to an exquisite presentation, Kilgore says they definitely add something. “It just tastes better, I think, because of the perception.”

“I don’t do umbrellas,” says Kilgore. “And I don’t do any garnish that doesn’t have to do with the drink. I don’t like garnishes that are hanging out doing nothing.”

“These guys were mad scientists,” Kilgore says of the original tiki mixologists, “but no one took them seriously because they were wearing grass skirts.”

Tiki-style drinks offer layers of complex flavors and are somewhat bright and tropical. A good tiki drink should transport you to a sunny, sandy beach.

tiki tips FroM TJ Vytlacil ○

Start with one base spirit and build on that according to what both accentuates and complements it well.

Preferably you would dry shake the ingredients as the crushed ice will provide the proper amount of dilution. I will usually give the drink a few hard shakes with ice if there is fresh fruit in the mixing tin.

While tiki drinks are typically sweet, try a base liquor that’s drier to make the drink less fruit-forward.

You can use Scotch in tiki but it is challenging. If you want to add a little smoke to your drink try using an eyedropper of Islay Scotch.

Using berries that are out of season are great for adding tartness to the cocktail, but you have to balance them out with some sweetness.

Thirsty for more tiki? Go to feaststL.com to get Ted’s recipe for the Subtle Hustle.

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(,ë'DðMO ãDëD,M YÈ FMK {)OO $)ãHF go behind the scenes! Ever wonder how these beautiful photos are shot? go on location with photographer Jennifer silverberg and see how she captured the flavor of tiki. Scan the Microsoft Tag from your smart phone (get the free app at gettag.mobi), or watch the video in the Watch & Listen section at feaststL.com.

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Inspired Food Culture

JUNE 2011

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Don’t miss this opportunity to have FEAST Magazine delivered with your Post-Dispatch! SUBSCRIBE TODAY: visit www.stltoday.com/PDFeast or call 1-888-785-3201 to find out how we are keeping convenience simple and affordable. 54

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1

$ 99

A MONTH


A genuine

WRITTEN BY Brandi Wills AND Barbara E. Stefàno PHOTOGRAPHY BY Tuan Lee

The relationship that has existed between this family market and the surrounding neighborhood’s residents over the past 20-plus years can serve as a model for how businesses and customers can work together to bolster the future of their shared community.

When Bill Gebhart Sr. drove through the intersection of Bellefontaine and Chambers roads in the city of Bellefontaine Neighbors in 1988, he envisioned it as the future home of his familyowned and -operated market and meat counter. “There were cars and people everywhere,” he says. “It was a busy, thriving area.” That October he moved Bill’s Market and Meats into an empty spot, which happened to be a former Schnucks location, in a shopping center at that intersection. The market was an instant hit with customers, who couldn’t get enough of the quality meats and uniquely personal service upon which Bill Sr. had built his career. What Bill Sr. couldn’t have known, however, was that in a few


short years, the economy of this small city in north St. Louis County would collapse as residents followed the boom in new housing to west St. Louis and St. Charles counties, leaving the Gebharts in a much different situation than they had expected. “A lot of our customers [who had moved away] wanted us to move with them,” says Bill Gebhart Jr. “But we still had a great business here. In fact, business was increasing. The customers living in our community were supporting us. And as new residents moved into the area over the years, they inspired us to diversify our selection and add new items to the meat counter we hadn’t carried before.” Bill Sr. says Bill Jr. was instrumental in their decision to stay and grow in Bellefontaine Neighbors, and he’s grateful for his son’s insistence. “It’s different for small businesses; they need neighborhood patronage to stay

Friends ‘n’ open,” says Bill Sr. “We support the community by giving them our very best, and they support us back by being loyal customers. We need each other.” So what is it about Bill’s Market and Meats that sets it apart? “I truly feel that Bill’s Market is the last local market with personality … that creates a welcoming environment,” says Stephanie Parrish, a longtime customer and Bellefontaine Neighbors resident. “The focus on fresh-cut meat makes it stand alone. And they stay contemporary with what’s on sale at the larger chains to save you money. But more than that, it just feels wonderful to be in that store. When I walk in, they know me. They care about me. He’s just got it right.” Bill Sr.’s long and impressive career in the meat-cutting industry is reflected in the market’s reputation for top-quality meats. The butcher counter is packed with well-marbled beef; mouthwatering deli cuts; and enough ribs, chicken and sausage to supply even the most ambitious community barbecue. In fact, many local businesses, government offices, organizations and area churches rely on the market when they need to stock up on cold cuts and grilling meats for large picnics.

56

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BOOK CLUB Check out this month’s FEAST Book Club pick! From cookbooks to memoirs and everything in between, FEAST, in partnership with Left Bank Books, brings you our monthly picks for what’s new and notable in the world of foodie books.

This month’s pick: Paella by Alberto Herraiz

There are so many reasons to love paella: it combines a number of diverse ingredients, can be made savory or sweet, goes great with beer, wine or spirits, and has the power to bring a group of people together over just one dish. What you may not know about paella, however, is that there are vast variations on this classic Spanish dish. Chef Alberto Herraiz, of Fogón in Paris, has collected 108 paella recipes and cooking techniques in this book, complete with step-by-step photos and chapters for cooking paella on the stove, on the barbecue, with sweet ingredients, as well as (gasp!) without rice. A beautiful celebration of this well-loved dish.

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Sign up for our enewsletter or visit the FEAST EVENTS section at feastSTL. com to learn more about our current pick, and visit Left Bank Books in-store or online for 20% off this month’s featured title.

JOIN US! Thu., June 30, from 6 to 7pm at Left Bank Books Downtown

Sit in on the FEAST Book Club meet-up for in-depth discussion of this month’s selection and complimentary hors d’oeuvres and exclusive wine specials from Bridge. RSVP to editor@feastSTL.com.

Inspired Food Culture

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Also popular are the deli sandwiches, but only regulars know to ask for the Brown House Special. Made by butcher Cory Brown, the off-menu sandwich is piled high with Lebanon bologna, ham, roast beef, Provel, lettuce, tomato and onion on a white roll and then topped with olive oil, mayo and a dash of salt and freshly ground pepper. “My mom used to make it all the time, and it was always so good,” Brown says. “I started making it for employees. Once the girls [at the registers] starting bragging about it, the customers were like, ‘Make me that!’”

Tried ‘n’

The excellent service that’s important to Parrish and so many other customers can be attributed only to the hard work and generous hearts of the Gebhart family, all of whom are familiar faces in the store. Bill Sr., the self-titled “overseer,” keeps a watchful eye on day-to-day operations, while Bill Jr. is a permanent fixture behind the meat counter. Bill Jr.’s wife, Noelle,

came aboard last year, introducing fresh baked goods to the store’s offerings and helping out wherever needed. Bill Sr.’s daughter, Gina, manages the office. They all work hard to offer their customers as much personal service as they can, from down-to-the-ounce, made-to-order cuts to the much bigger job of wild game processing – they average 200 deer each year. But their commitment to the community extends far beyond their store’s services. “The relationship we have [with the customers] is a friendship,” says supervisor Lynnette Fields, who has worked for Bill’s for over 11 years and is a resident of Bellefontaine Neighbors. The Gebharts and their staff really get to know the customers, from their names and their families to their favorite cuts and regular grocery items. “Everyone gets to know us too,” says Fields. “When any of us see customers around town, it’s always, ‘Hey, you’re one of the Bill’s Market girls!’” 58

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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!

Bring in this ad for a Complimentary Appetizer or 50% off a bottle of wine. 1 per table, per visit.

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

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THREE SAINTS 2007 'Steak House Red'... Made in the three most dynamic wine producing areas in Santa Barbara; Maria, Rita and Ynez. PARKER'S HERITAGE COLLECTION 4th edition... 'Five Stars'.. Spirit Journal. 'North American Whiskey of the Year'..Malt Advocate.

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Just as there are Standards in Music, there are Restaurants that are Distinct and Respected. p Andria’s restaurant has been receiving accolades and serving loyal customers for over 30 years. They offer the classic steakhouse menu, but with their exclusive touch: that defining brush-on steak sauce. Just picture their 24-ounce sirloin strip, charred to perfection. Complement your dinner selection with their respectable wine and ale list. Andria’s, classic, but unpretentious. It’s quality at a good value, and that’s a standard to enjoy.

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JUNE 2011

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To understand how this close-knit relationship between the market and the community works, you have to understand Bellefontaine Neighbors. “The people here have respect for their community,” says Mayor Bob Doerr. “They understand that you get out what you put in.” This ideal is evident throughout the city, where, although they’ve suffered the same recent economic hardships as the rest of the country, you’re hard-pressed to find a boarded-up building or neglected residential property. The homes, regardless of size or location, are well-maintained, and the businesses are kept open by the residents’ patronage.

FEAST EXTRA

Check the Let’s Eat section of the Post-Dispatch every Wed. in June for great grilling recipes! “All neighborhoods go through cycles,” says Bill Jr. “This neighborhood is at a place where people are having to work at building a strong and stable community. These are good people who want a relationship with the businesses in their area. They notice our investment in [them], and they repay it by supporting us.” The success of Bill’s Market and the vitality of Bellefontaine Neighbors are undeniably intertwined. Residents use words such as “devastated” and “lifeless” to describe a scenario in which their city exists without Bill’s. And local government is committed to the relationship. “Bill’s is the supermarket [in Bellefontaine Neighbors],” says Mayor Doerr, “and they’re vitally important to the community. So if [Bill Sr.] calls me for something, I do my best to get him what he needs. We’ll bend over backwards for them because that’s what they do for our community.”

Bill’s Market and Meats, 10009 Bellefontaine Road, Bellefontaine Neighbors; 314.868.0400 Hours: Mon. through Sat., 8am to 7pm; Sun., 8am to 6pm

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More FEAST Online! Devoured the magazine and still hungry for more? We’ve got something new every day online. CONNECT WITH US at facebook.com/feastSTL to stay on top of everything happening at FEAST central and connect with fellow foodies.

FOLLOW US at twitter.com/feastmag for up-to-the minute restaurant news, special deals, events and more.

Foodspotting

GET IDEAS on where to dine with FEAST’s monthly Foodspotting Guide to Inspired Eats at foodspotting.com/feastmagazine.

ONLINE COLUMNS Our columnists keep you connected to the St. Louis culinary scene and beyond with the best places to dine out and shop for all-things culinary.

THE

eed

THE FEED Our daily reports deliver the latest news on the local food scene, from restaurant openings and events to hot new gadgets and more.

FEAST EVENTS Food lovers turn to our events section to keep upwith what FEAST is up to around town. Join us in the kitchen for our monthly cooking classes or other special events!

NEW! RECIPE DATABASE

It’s now easier than ever to make the recipes you see in FEAST at home. Our recipes section features an all-new database of dishes from the magazine plus tons of online extras. All you have to do is plug in your preferences to find the perfect recipe.

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FEAST WEEKLY Subscribe to our weekly e-newsletter, and get fresh content every Tuesday, including exclusive recipes by a local pro using pantry staples. Signing up is free and easy to do. Just visit feastSTL.com!

WATCH THIS! From cooking demos to behind-thescenes tours, the Watch & Listen section of feastSTL.com has something for every foodie. IN THE KITCHEN Our monthly Tech School cooking demos show you how to get restaurant-style results at home. Chef Cassandra Vires, recipient of a James Beard Foundation nomination for her instructional recipes and videos, breaks down difficultsounding recipes and helps you tackle them with ease. ON THE STREETS Get rare glimpses of the inner workings of everything from local craft breweries to food trucks with our behind-the-scenes videos. WHAT’S HOT NOW! Just in time for the warmer temps, don’t miss our extensive video coverage of Missouri’s wine country. Embark on a trip down the picturesque Highway 94 and drop by wineries along the way. We’ll show you the rich history and must-try bottles. Plus, Noboleis Vineyards & Winery’s winemaker Brandon Dixon takes the intimidation factor out of tasting with a just-have-fun approach.


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KITCHEN WRITTEN BY Brandi Wills

|

PHOTOGRAPHY BY Ashley Geiseking

2

KITCHEN

PAUL & WENDY HAMILTON

Proprietors of Eleven Eleven Mississippi, Vin de Set, Grand Petite Market, Moulin Events and Meetings, Malt House Cellar and PW Pizza

The Hamiltons are always up to something new. So when they built their home in South County, they made sure their kitchen could keep up with them. High-performance appliances and sustainable materials allow them to test recipes for their current and future restaurants on a regular basis. The large, open space also lets them share their favorite room with friends: “During our holiday parties there are at least 50 people here, and they’re all packed into the kitchen,” says Paul.

Quest Oven Eight years ago this treasure made its way to the Hamiltons from an old logging camp in Saskatchewan, Canada. With two ovens, six burners and a 30-inch griddle, this hotel-grade workhorse was a find worth waiting for. Paul and Wendy had to store it at Vin de Set until their new kitchen was built, with many design considerations made to accommodate its unusual specs.

Additional Ovens Directly across from the centerpiece oven are a builtin Dacor convection oven, a microwave and a heating drawer. These additional appliances allow the couple to host some serious parties in their home, and they’re a huge help to Wendy, who bakes each member of their 140-plus staff a cake on his or her birthday.

Spice Cabinet This tall, pull-out spice cabinet offers a quick and simple way to find exactly what you’re looking for in a pinch. The custom cabinets in cherrywood were installed by Markus Cabinet Manufacturing Co.

Their go-to gadget:

GARLIC PRESS “It’s been a huge help with all the recipes we’ve been developing for PW Pizza in our home,” says Paul.


Three well-known St. Louis food families bring work home with them in their personal kitchen designs.

Ubatuba Granite Countertops

Professional Placement

Honed-finish granite was an attractive choice for its strength and durability as well as its appearance. “You don’t see as much fingerprints with granite, which was important to us since we use our kitchen every day for everything from cooking dinners to testing recipes for the restaurant,” says Paul.

The prep sink, which sits over the trash cabinet for clean-as-you-go convenience, is offset from the stove to allow the cook to chop on the roomy island counter and turn around directly to the pots and pans simmering on the burners.

check it out!

Feast extra

kitchen Q&A Check out feastStL.com to learn what websites Paul and Wendy turn to for recipe ideas and menu development.

Inspired Food Culture

JUNE 2011

65


Marc & aMy DeL PieTro Owners of Luciano’s Trattoria and The Block

Marc Del Pietro’s home kitchen is heavily inspired by the experiences that have influenced his career. Drawing on his Italian heritage, as well as time Marc spent cooking in France during his 20s, the design aesthetic is part Italian country and part French country. Built to accommodate his family-centric lifestyle (pictured here are his partners in new venture The Block: his wife, Amy; sister Lea; and brother-in-law Brian), this busy room is warm and inviting … a culinary retreat from his professional kitchens.

copper Sink This hand-hammered copper farmhouse sink is not only easy on the eyes but also, Marc says, easier to clean and holds less bacteria. “It’s great with two young boys and lots of use and abuse!” A board made of the surrounding wood was cut to fit over the sink to provide one continuous table for everyone to gather around and eat at.

French Stove and Pot Filler The Lacanche stove from the Côte d’Or district of Burgundy, featuring four burners and radiant heat on the range top, reminded Marc of his early career as a chef in France. The pot filler, however, was a new concept that took some getting used to. “We kept going to the sink for water,” says Amy. “It took quite awhile before we remembered to use it.”

roll-out cabinets Marc says one of his favorite features of the kitchen is these cabinets, which hold 150 pounds each and make working in the kitchen easier since “you can find what you’re looking for right away because you can see everything at once. You don’t have to dig.”

check it out!

Feast extra 66

feastSTL.com

JUNE 2011

kitchen Q&A Check out feastStL.com to get Marc’s suggestion for what to order at The Block.


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Marc’s kitchen indulgence:

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Inspired Food Culture

JUNE 2011

67


DaviD & Kara Bailey

Owners of Baileys’ Chocolate Bar, Rooster, and Bridge Tap House & Wine Bar

When Dave and Kara Bailey gutted and redesigned a home in Tower Grove, they decided to take all their “dream kitchen” ideas and make them happen in one space. With help from Dave’s extensive kitchen experience and wellknown design aesthetic, they got to work. “We chose bamboo floors and composite recycled glass countertops, and that was the base for the overall look. We made sure the lighting was right so we wouldn’t be working in our own shadows. Lighting is important for proper cutting and cleaning,” Dave explains. Creating a great room with no separation between the kitchen and living areas was also key. “We spend all our time in the kitchen together, plus the open space allows us to entertain without segregating our guests.”

Matching Fridge and Farmhouse Sink The look of their Jenn-Air refrigerator informed the cabinet hardware and white accents throughout the kitchen, including the sleek Franke farmhouse sink. Dave uses Franke commercial espresso machines in his restaurant kitchens, and chose the sink for its specific dimensions and the brand’s reputation for quality.

Painted Glass Tiles

island and Stools

Clear glass tiles are painted white and tan on the back, creating a point of visual interest in the kitchen. The clear glass collects and reflects sunlight in varying patterns and adds depth to the kitchen’s dimensions.

The baker’s table does double duty as a dining table and additional work surface. “We didn’t want a fixed island in the kitchen, as it would be too heavy in this space,” says Dave. “The open design of the baker’s table keeps with the overall look of the kitchen.” The island was made by John Boos & Co. in Effingham, Ill., and the stools are from Restoration Hardware.

induction Cooktop Dave wanted an induction cooktop so badly that he bought one more than a year before they purchased their new house. “I designed the whole kitchen around it,” he says. Besides its incredible cooking control, it’s also a very energy-efficient choice.

Sous Chef Station The work space above the Bosch convection oven allows Kara to jump in and help out now and then. “Kara’s a great sous chef,” says Dave. On the side of the station, additional storage and a spice cabinet were built into the custom cabinetry.

check it out!

Feast extra

kitchen Q&A Check out feastStL.com to learn at what neighborhood eateries you’re likely to find Dave throughout the year.


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Inspired Food Culture

JUNE 2011

69


A

FEAST!

RECIPES BY Angela

Komis |

PHOTOGRAPHY BY

Wesley Law |

SHOT ON LOCATION AT THE HOME OF Shawn

and Heather Channell

Father’s Day is the perfect time to get kids of all ages excited about creating in the kitchen. We’ve put together a collection of fun-to-make and even-more-fun-to-eat breakfast recipes with tips on how to make cooking an enjoyable (and safe!) activity for the whole family.

70

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Yield | about 10 pancakes | Pancakes 1 cup 1 Tbsp ½ tsp 2 Tbsp 1 1 cup ½ cup 2 Tbsp 4 Tbsp

all-purpose flour baking powder salt sugar egg milk, 2% or whole, plus extra if needed to thin creamy peanut butter, melted vegetable oil butter, divided

Strawberry Syrup 1 cup ¼ cup 1 Tbsp

strawberry preserves light corn syrup butter fresh strawberries and whipped cream for garnish

| Preparation – Pancakes | Preheat a griddle. In a large bowl, whisk dry ingredients together. In a small bowl, whisk egg, milk, melted peanut butter and oil until combined. Slowly add wet ingredients to dry ingredients while whisking. Add extra milk, 1 Tbsp at a time, if batter is too thick. Melt 1 Tbsp butter on griddle. Pour ¼ cup batter per pancake on griddle. Batter will spread a bit at first. Keep enough room between pancakes so they don’t touch. Cook in batches if needed. When bubbles start to form on the top, lift edge of pancake with a spatula to make sure it is golden-brown, and then flip. Cook another 2 minutes or until golden-brown.

| Preparation – Strawberry Syrup | Combine preserves and corn syrup in a small saucepan and cook over medium heat. Stir, being careful not to bring to a boil. When mixture is hot, add butter and stir until melted and combined. Slice the top off each strawberry. Turn on sliced end and slice the strawberry thinly. Top pancakes with warm syrup and garnish with strawberry slices. Add whipped cream and serve immediately.

Kids can measure all ingredients and whisk them together. They can also slice the strawberries with a kid-friendly knife on a cutting board. If you feel comfortable with it and can supervise, have them ladle pancake batter onto the griddle. Do not allow children to help with this recipe if they have a peanut allergy.


Yield | 2 sandwiches | SUN-DRIED TOMATO AND ARTICHOKE SPREAD

¼ cup ¼ cup 1 tsp 2 Tbsp

cream cheese, softened herb Boursin cheese fresh rosemary, chopped fine minced sun-dried tomatoes packed in oil jarred artichoke hearts, minced fresh lemon juice salt and freshly ground black pepper

4 2 tsp

SANDWICH

1 1 tsp 3 tsp 2 1 tsp 2 ¼ cup 1

8-oz rib-eye steak olive oil salt freshly ground black pepper eggs butter ciabatta rolls pea shoots tomato, sliced

| Preparation – Sun-dried Tomato and Artichoke Spread | Mix all ingredients together in a small bowl, and set aside.

| Preparation – Sandwich | Heat grill pan over medium-high heat. Brush olive oil on both sides of rib-eye. Season with salt and pepper. Brush grill pan with olive oil. When pan is very hot, place rib-eye on grill. It should sizzle. Cook 4 minutes per side for medium-rare or 5 minutes per side for medium. Remove from grill and let rest for about 10 minutes to continue internal cooking. After resting, slice steak against the grain into ½-inch-thick slices. Cook eggs to over-medium, or to preferred consistency, in butter. Slice ciabatta rolls and brush with olive oil. Grill, cut side down, for about 2 minutes. Toss pea shoots in 1 tsp olive oil and a pinch of salt and pepper. Spread sundried tomato and artichoke spread on the grilled rolls, and add sliced rib-eye, tomato slices, egg and pea shoots.

For the rib-eye sandwich, have children stir the sun-dried tomato and artichoke spread ingredients together and spread it on the sandwiches. That way, they can say they made that part all by themselves!

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When bananas start to get too brown or soft, don’t throw them away. Toss them in your freezer to preserve them for smoothies, banana bread, pancakes and more. Yield | four 8-oz servings | 1 2 cups 1 2 Tbsp ¼ cup 1½ tsp ¼ cup 1 tsp

banana ice 5.3-oz container vanilla or plain Greek yogurt sweetened condensed milk Hershey’s chocolate syrup instant coffee crystals milk vanilla

| Preparation | The night before you make this smoothie, peel banana and cut into 4 pieces. Place banana pieces in a freezer bag and freeze overnight. Add frozen banana pieces and remaining ingredients to a blender and blend until smooth. Serve in tall glasses with straws.

The kids can measure the ingredients in this recipe. Leave the blender unplugged while they add the ingredients. When it’s time to mix, put the lid on and plug it in.

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Inspired Food Culture

JUNE 2011

73


Yield | 12 funnel cakes | FUNNEL CAKES

14 strips 2 cups 1 tsp 1 tsp 2 ½ tsp 1½ cups 2 cups ¼ cup

bacon, divided all-purpose flour baking powder salt eggs vanilla milk, 2% or whole vegetable oil confectioners’ sugar

NUTELLA CREAM

¼ cup ½ cup

heavy whipping cream Nutella

| Preparation – Funnel Cakes | Cook bacon until crispy and drain on paper towels. Once cooled, crumble 6 strips into pieces small enough to fit through the end of your funnel

after being added to batter, and set aside. Reserve remaining 8 strips for garnish. Sift together flour, baking powder and salt into a medium bowl. In a large mixing bowl, stir together eggs, vanilla and milk. Add flour mixture to egg mixture, and beat with a mixer until smooth. The mixture should be thin enough to run through a small kitchen funnel. Test it, and if it is too thick, beat in a little more milk; if too thin, beat in a bit more flour. Add crumbled bacon and stir to combine. In an 8-inch skillet, heat oil to 360ºF. Place your finger over opening of funnel, and fill funnel with ½ cup batter. Hold funnel close to surface of oil, and release batter into oil while moving funnel in a circular motion to

create a small circle in the middle of the pan. Continue rotating the funnel around the pan to create larger circles until funnel cake is desired size. Fry until golden-brown. Use tongs to turn the cake over carefully, and fry 1 additional minute. Remove and drain on paper towels. Repeat until batter is gone.

| Preparation – Nutella Cream | Add cream to small saucepan and warm over medium heat, careful not to let it boil. Add Nutella, and when it starts to melt, stir until completely combined and warm.

| To Serve | Drizzle funnel cakes with Nutella cream, sprinkle with confectioners’ sugar and top with remaining strips of bacon. Serve immediately.

Let the children measure the ingredients, crack the eggs in a separate bowl and stir the batt batter. er. They can crumble the cooked and cooled bacon with their hands. Make sure they are not close to the stove while you are frying the funnel cakes. Keep them safe from the hot oil by keeping it on the back burner of the stove, where they can’t reach it and the oil won’t pop on them.


Yield | 2 pizzas | Spinach peSto

2½ cups ¼ cup ¼ cup 1 clove 2 tsp ½ cup

fresh spinach walnuts freshly grated parmesan garlic, chopped Dijon mustard olive oil salt and freshly ground black pepper

pizza

1 Tbsp 1 medium 2 pieces ½ cup 1 ½ cup 4 2 tsp

olive oil ham steak naan spinach pesto, divided Roma tomato, diced small fresh Gruyère cheese, shredded eggs butter

| Preparation – Spinach Pesto | Place spinach through mustard in food processor. Pulse, while slowly adding oil, until loose paste forms. Season with salt and pepper.

| Preparation – Pizza | Heat oven to 350ºF. Heat a large skillet over medium-high heat. Add oil to pan. Sear ham steak for 3 minutes on each side, or until brown and caramelized. Let cool 2 minutes and slice into small cubes. On each piece of naan, evenly spread 3 Tbsp spinach pesto. Add diced ham and tomato. Sprinkle with Gruyère. Bake approximately 5 minutes, until cheese is melted and bread is goldenbrown. Cook eggs to over-easy in a small pan with butter. Top each pizza with 2 eggs and drizzle with remaining pesto to taste.


This is a good opportunity to teach kids to always crack eggs in a separate dish to avoid getting eggshells in your recipe. Younger helpers can learn the importance of thoroughly cleaning produce before you cook with it, especially the spinach, which if purchased unwashed will still have dirt clinging to it.

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Inspired Food Culture

JUNE 2011

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Cooking with your children can boost their self-esteem, teach basic math and reading skills, and offer a memorable bonding experience. Start by helping them cook their favorite foods, and then slowly introduce foods they may have never tried before. Let them taste foods, such as vegetables, in the raw stage so they learn how cooking changes the flavor and texture. This will encourage your kids to be curious about new foods. Let them know you are proud of them for trying new things, even if they don’t like a particular item. This is a stepping stone for a lifetime of healthy eating habits.

Let them know cooking is fun, not a chore. Start your kids out in the kitchen by allowing them to do small tasks for you. They can learn to measure and stir ingredients or crack eggs. (Make sure they always crack

eggs in a separate dish to avoid getting eggshells in your recipe.) When they get a little older, they can start using a butter knife to cut softer ingredients and then use a sharper knife as their skills develop. Ages vary. As their parent, you know best what your children may or may not be ready for. ○

Teach older children to read through the entire recipe before starting. Then they can gather, chop and measure all ingredients to get ready to cook them. This will teach organization in the kitchen.

Let them get a little dirty, but also show them how to clean up after themselves. Let the little ones put their clean hands into dough and knead it. They

Check out feastSTL.com for tips from chef Angela on how to keep your kids safe in the kitchen.

SYRUP SPILL PHOTO BY ©ISTOCKPHOTO.COM/RMFOX FALLING EGG PHOTO BY ©ISTOCKPHOTO.COM/MIRUSIEK

78

feastSTL.com

JUNE 2011

CHECK IT OUT!

CHOCOLATE DRIP PHOTOS BY ©ISTOCKPHOTO.COM/NILSZ FLOUR PILE PHOTO BY ©ISTOCKPHOTO.COM/ALASDAIRJAMES

FEAST EXTRA

can also roll cookie dough and use a cookie cutter to cut shapes. After the cookies are baked and cooled, kids love to decorate. ○

Show them how to clean as you go. Once you have finished a task, put away ingredients you are finished with, place dirty dishes in the dishwasher and wipe off counters before the next task is started.

Teach your children to wash all fruits and vegetables. Let them wash all produce as soon as it comes home from the market. Put it in bowls so it’s easy to grab from the refrigerator for a healthy snack.


P S JOIN US!

Don’t miss your chance to interact directly with these professionals and mingle with your fellow food lovers.

Wine Tasting Thu., June 16, 6 to 7pm SqWires Restaurant Complimentary, rsvp@ stlwinegirl.com

Join columnist Angela Ortmann for a food-and-wine tasting at SqWires in Lafayette Square.

Cooking Class Wed., June 22, 6pm; Schnucks Cooks Cooking School $40/person, schnuckscooks. com or 314.909.1704

Get hands-on at our monthly Schnucks class and learn how to make the Cuban pulled pork with mojo on page 42. PORK PHOTO BY Jennifer Silverberg

Feast Book Club Meet-Up Thu., June 30, 6 to 7pm; Left Bank Books Downtown

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

Whole Foods Market’s 1st Annual Grass-Fed 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 enter you to win a new outdoor grill! BURGER PHOTO BY Tuan Lee

Inspired Food Culture

JUNE 2011

79


HEALTHCARE SERVICES

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

Mary Kraemer 314.801.1326 mary@mk-accounting.com 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

ANNOUNCEMENTS

ATTORNEY

Our clients buy residential/commercial real estate in any condition or situation. Also, promissory notes, unpaid judgments and structured settlements. Roger at Wallach & Associates, P.C. 314-308-2900 or roger@wallachpc.com

CATERERS / EVENT PLANNING TWO LB PARTY SERVICE Let Us Do the Work While You Enjoy Your Event or Party. Bartender & Waitresses Available. Contact Susie Duncan for details: 314-229-1736

CHILDCARE SERVICES

AUTOMOTIVE

I BUY RUNNING USED CARS Get More Money Then A Tax Deduction Cash Paid On The Spot Call Sam 314-302-2008 WE BUY VEHICLE'S Car's, Truck's. SUV's Highlines, Domestic, Import Sell your car for cash today Call 314-960-4175

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:

eclecticcuisinestl.com feastSTL.com

FLOORING/TILE

DR. DONNA SPENCER Serving 3 generations of St. Louis families with FAST, PRACTICAL and THOROUGH SOLUTIONS. Specializing in premarital counseling; marriage and family therapy; adolescent and child therapy; as well as individual depth psychotherapy.

FOR SALE FOREVER BELLERIVE Single Crept, in Mausoleum, Outside, 4th Level. Includes: Funeral, Internment & Travel. Bargain Price. 314-878-9934

Reglaze Your BathTub & Tile!

$10 OFF NEW CLIENTS

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

HEALTH/WELLNESS

FOR THE HOME

Weekly • Bi-weekly • Monthly Insured & Bonded

ALL AROUND HOME MAINTENANCE Carpentry, Electrical, Plumbing, Attic & Basement Cleaning, Hauling, Powerwashing, Gutter Cleaning & Repair. Insured. John 314-432-3232

JUNE 2011

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

COMPUTER SERVICES ST. LOUIS TRAINING Home or Office Computer Support PC and MAC Website Design Since 1995 636-532-0859

EDUCATION

Violin Sale - 50% Off

School Music USA 10483 Old Olive Street Rd Creve Coeur, MO 63141

(314)218-6565

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

636-532-5353

CLEANING SERVICES 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

HANDYMAN SERVICES

Appointments at your home, if requested. Please call 314.629.4292 to schedule an appointment.

HEALTHCARE SERVICES

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

Marc 314-520-0857

Mike 314-426-3838

AUTOMOBILE & MOTORCYCLE STORAGE The Finest in Climate Controlled Storage Close to Clayton and Ladue 314-993-1330 or Kevin@stlouiscarmuseum.com

80

Dan Sperry (314) 616-3454 www.sperrylistings.com

EXPERIENCED NANNY Seeking PT or FT Position. Speaks Spanish. Years of Experience. Excellent References. Available Weekends and Overnights. Les 314-458-4381

LEGOS WANTED!!

We Buy Used, Loose, Boxed, Tubs, Collections and Anything Lego. Call Tom 314-766-LEGO Vintage Toys Too! (5346)

FINANCES

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

GUTTERS/ROOFING CLAYTON HEIGHT'S GUTTER & HOME EXTERIORS Specializing in Copper & Aluminum Guttering Soffit & Fascia Covering Insured & Small Jobs O.K. Paul Steinbrook 7568 Wise Avenue St. Louis, MO 63117 Tel: 314-971-2074 www.clayton-heights.com

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

www.homehelpersstl.com

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

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

CALL GUTTER HEADS For All Your Gutter Needs. Cleaning, Repair & Gutter Guards a Specialty. Free Over The Phone Estimates. Leaf Cleanup Available. Call today! 314-766-2363

VISITING ANGELS 24/7 Companion Care for Seniors. Personal Care, Meal Prep, Light Housekeeping & Peace of Mind. 314-569-9890

HOME IMPROVEMENT STONE MASTERS "A Reflection of Excellence" When you want your stone to show its true beauty choose the best. Now Offering Commercial Grout Cleaning. Call: 636-561-3055 Email: stnwrksinc@aol.com Web: stonemastersinc.org 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 www.profloorstl.com PRECISION REMODELING Since 1990 - Interior & Exterior We Are Here For All Your Home Improvement Needs & Repairs. Free Estimates! Fully Insured. Call Bob (314) 799-4633 or Jim (314) 799-4630

LAWN & GARDEN 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 www.bbqgrillco.com


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

PAINTER/PROFESSIONAL 26 Years of Experience. Interior/Exterior Painting. Deck, Dry Wall Repair, Wallpaper Removal. Free Estimates & Insured. 314-567-7957 or 314-629-7852 MOUNTJOY DESIGNS by Carey Johnson, Certified in Faux Finishing Techniques by Decorating Masters Institute. Call 314-966-6346 www.mountjoydesigns.net

O’BRIEN PAINTING & DECORATING, INC. 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

INTERIOR AND EXTERIOR Painting • Power Washing Wallpapering • Plastering

35 Years Experience Fully Insured • References

J. KEVIN O’BRIEN, PRESIDENT

314-481-3500 JC PAINTS Interior/Exterior Painting Reliable, Clean & Reasonable. Insured. Call John for a free estimate 314-703-2794

PET SERVICES

30 min. NW of StL metro area on Hwy 79. Woods, creek, pasture, tillable acreage, pond site,abundant wildlife. Major duck flyway. Very well maintained 2 sty home. NEW 40 YR ARCHITECTURAL ROOF. NEWLY SCREENED BACK PORCHES W/ TREX FLOORING, BLUFF VIEW. FRESHLY PAINTED EXTERIOR & INTERIOR INCL ALL WALLS & 6-PANEL DOORS. CHIMNEYS NEWLY TUCKPOINTED. $7500 NEW FLOORING ALLOWANCE. 3400 s.f., 5BR, 4 bath, 1400 s.f. LL w/ 2 addl BR, full bath, kit, fam rm/ walk out. 2BR/1BA HOME AT ENTRANCE W/ CARETAKER/RENT POTENTIAL. PERFECT PRIMARY RESIDENCE, SUMMER/WEEKEND HOME, B&B, HUNTING/DUCK CLUB. Lincoln County Reduced to $819,900 Plus Seller Will Pay Closing Cost If Closed By June 30th

Call 314-862-1126

3!1 ,,! !#,, ."%20( +00&0%$

GRASS ROOTS LAWNCARE is celebrating our tenth year of making you proud of your lawn. We offer many services, free estimates, and are fully insured. 314-458-9560 or grassrootsmo@gmail.com

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. Angie's List Winner & PSI Member A limited liability company. 314-631-6738 info@allcrittercarestl.com THE WELL BEHAVED PET.... For all your home training needs. New Puppy, Puppy Mill Rescue Dogs or Behavioral Problems. Call me, I can help. Laura @ 636-456-9993

REAL ESTATE FOR SALE

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

TICKETS CARDINAL SEASON TICKETS 15 games across the schedule board, 4 tickets per game, red bird club, section 252 (behind home plate). On aisle, last row in section, has good rain coverage. Face Value. Please Call 314-960-3900

TREES TREES TRIMMED & REMOVED TREE SERVICE •Stone Retaining Walls •Stump Grinding •Bucket Truck Service

(636) 274-1378 Insured Stump Grinding Storm Damage

WATER ART

."%20( )"-(40("(50 %0('/"4-'($ -($4"**$ !!!+2*)#".1"",")'('$0&%-/

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

SCRUPULOUS CARE Tree & Crane Service

Free Estimates

&*"(4 " &"%"2-$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

GILLS

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

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

Prudential Select Prop 314-714-1100

Pruning Licensed/Insured

Sam 314-330-9825

RUGS FRENCHTOWN RUG CLEANING ORIENTAL/AREA RUGS FREE PICK UP & DELIVERY (636) 949-0753 www.frenchtownrugcleaning.com

SERVICES

TUCKPOINTING

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

Written Guarantee No Job Too Small Credit Cards Accepted Insured DAN MILBOURN

CONSTRUCTION INC.

314-772-0190 314-771-7622 FAX

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 www.vrbo.com/148365 or /127089

SAUGATUCK, MI Spectacular Lake Michigan Beachfront, new construction, 4 bdrms, 4 1/2 bath, $4900/wk 314-795-0232 REGENTS PARK LONDON Modern 2 Bedroom Apartment. Convenient for Museums, Shopping, Theater. Highly Recommended! Call 314-569-2009

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

$ CASH 4 OLD STUFF $ ————Light Hauling———— We Cleanup, Haul Away and/or purchase: Garage, Estate and Moving Sales! Also, Warehouse, Business & Storage Locker Leftovers!

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

FAY FURNITURE 618-271-8200 AM

Mention this ad for Customer Discount.

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: packaging102@sbcglobal.net

ALL TYPES TUCKPOINTING

www.englishsweep.com

636-296-5050

Louis & John Murray, Kirkwood 314-479-4466

“Discounts Through”

314.645.6496 636.391.2226

Outdoors Solutions

POND PLAY BY

Chimney Covers Brick Work Flue Relining Full Restoration Wet Wall Solutions

May 2011

Landscape Design & Installation, Retaining Walls, Paver Patios.

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

CHIMNEY SERVICES

Call About

314-255-9545

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 julie.tracy@sbcglobal.net

PRIVATE COUNTRY HOME 66 acres, Spectacular View, Mississippi River Valley/Illinois Bluffs

TUCKPOINTING

fourseasonslandandlawn.com FREE ESTIMATES

GET BETTER ORGANIZED

SERVICES

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"

REAL ESTATE FOR SALE

SPRING CLEANUP

ORGANIZATIONAL SERVICES

LAWN & GARDEN

Call Mark 314-359-2449

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

WANTED

WANTED

CHINESE ANTIQUES I AM BUYING IVORY - JADE - VASES AND JARS ART - HANGING SCROLLS CLOISONNE - RARE PIECES PLEASE CALL FOR APPOINTMENT LADUE LOCATION 314-503-4847 COLLECTOR WISHES TO PURCHASE Gun Collections â Old and New Antiques of Any Type Fishing Tackle Call Steve Lapin 314-571-9427 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

JUNE 2011

81


puLL up a chair

FLuX chair

wrITTen by Erin Callier

Designed on the principle of flexible luxury, the Flux chair is clearly not your average folding chair. From foodie festivals to a picnic in the park, this origami-like chair carries flat and unfolds with ease when you’re ready to dine. $199; Tjaden Interiors, tjadeninteriors.com

Local designers pair the portable Flux chair with multipurpose tables you can transport in a pinch:

teaK Folding Stool & Fiona tray

“The arched lines of the Flux chair immediately reminded us of a british colonial safari tent. when paired with the sleek and elegant Teak folding stool and Fiona tray, it creates a unique juxtaposition that evokes images of cocktails at sunset.”

Retta Leritz DiFate and Laura Elzemeyer Murray, Hip & Gable Interiors Stool, $200, and tray, $136; Design Within Reach, dwr.com

82

feastSTL.com

JUNE 2011

grandin road Folding taBle

“I love this table because it’s a mix between traditional and contemporary. The slats are sleek, and the colors are playful. A green table would pair perfectly with white Flux chairs, as would a white table with blue chairs. Unlimited combinations for a party to pop up anywhere.”

Kimberly Reuther, K Designs and DesignSpeak $89; Grandin Road, grandinroad.com

Keter Cool Bar

“This three-in-one cooler, cocktail table and coffee table looks like it was made to go with the Flux chair. It’s the Swiss Army knife of coolers – perfect for the party on the go and definitely suitable for such a stylish folding chair.”

Heather Helms, Interior Elements Design $79.99; Bed Bath & Beyond, multiple locations, bedbathandbeyond.com


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

MISSOURI'S #1 INFINITI RETAILER

WITH MISSOURI'S LARGEST INVENTORY G25 SEDAN, G37 SEDAN, G37 COUPE, G37 CONVERTIBLE, EX35, FX35, FX50, M37, M56, QX56

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

2011 INFINITI G37 Coupe

"WHERE PRICE SELLS CARS"

INFINITI West County

SALES - SERVICE - PARTS - COLLISION REPAIR

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

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


D-strap one-shoulder black and ivory stripe suit. $108 Selection varies by size and store. Call 1-800-345-5273 for a Dillardâ&#x20AC;&#x2122;s location near you.

June 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...