december 2012 feast magazine
DESCRIPTION
FEAST Magazine delves into St. Louis' culinary scene for inspired ideas in cooking, the latest on restaurants, great gadgets, kitchen design and dining room decor. Visit http://www.feastSTL.com for more on FEAST. Find us on Facebook at http://www.facebook.com/feaststl.TRANSCRIPT
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elaia & olio
MED GOES MODtower of tradition
CROQUEMBOUCHEpour like the pros
THE PERFECT MIX
Inspired Food Culture | Saint Louis feastSTL.com | deCember 2012 | Free
boozyhoLIday Cheer
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2 feastSTL.com December 2012
2012 Schnucks
Our selection of specialty cheeses rivals any cheese shop. Stop by our Deli and youll find everything from award-winning American artisan cheeses to European classics. Create your own cheese plate or enjoy in your favorite recipes for tasteful holiday entertaining!
HeavenlySavor Specialty Cheeses!
When it means the most, come home to Schnucks for the holidays!
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3Inspired Food Culture December 2012
2012 Schnucks
Our selection of specialty cheeses rivals any cheese shop. Stop by our Deli and youll find everything from award-winning American artisan cheeses to European classics. Create your own cheese plate or enjoy in your favorite recipes for tasteful holiday entertaining!
HeavenlySavor Specialty Cheeses!
When it means the most, come home to Schnucks for the holidays!
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4 feastSTL.com December 2012
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5Inspired Food Culture December 2012
SOUTH COUNTY314-892-9002
OFALLON, MO636-978-3500
SOUTH SIDE314-968-5595
OFALLON, IL618-632-1700
DELLWOOD314-388-0200
ALTON618-462-9770
Daily 10-8
Sunday 12-5
EDINGTON features elaborate carvings, distinctive angles, and elegant curving lines.
ENTERTAIN YOUR GUESTS IN STYLE WITH OUR GREAT SELECTION OF DINING SETS AT SPECIAL HOLIDAY SAVINGS
JUST ARRIVED! ELEGANT DINING CHOICES
styledine instyle
MISSION HILLS creates a comfortable and inviting atmosphere.KENDALL offers classic Traditional styling and impeccable detailing.
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6 feastSTL.com December 2012 %PGInspired Food Culture %MO %YEAR %PG feastSTL.com %MO %YEAR
Inspired Food Culture | Saint Louis
from the staff
| 10 | from the publisher Cheers to a happy holiday.
| 12 | feaststl.com Whats online this month.
| 14 | feast faVes Inspired ideas for tasteful living in St. Louis.
columNs| 26 | oNe oN oNe Explore the art of barbecue with Ronald Buechele.
| 28 | the mix The simple pleasure of a toddy.
| 30 | oN the shelf New and notable in beer, spirits and wine.
DECEMBER 2012
COVER PHOTOGRAPHY Of A NEGRONI (P. 55) BY Jonathan Gayman
TABLE Of CONTENTS PHOTOGRAPHY BY Jonathan Gayman
sunday supper70
| 32 | mystery shopper Buy it and try it: Brussels sprout stalks.
| 34 | how to Make your own candy canes.
| 36 | tech school Succulent suckling pig.
| 38 | gadget a-go-go Put to the test: handheld milk frothers.
| 42 | meNu optioNs Tis the season for show- stopping Croquembouche.
| 82 | the last bite Matt Sorrell finds his sweet tooth at 1111 Mississippi.
rich with tradition
65
a better BARbuilding44double feature
..RVR.CTY RIVERCITY.COM
..RV..
PARK
ING
GARA
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PARKK
IINNG
GGAAARRRAA
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NOW
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N
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7Inspired Food Culture December 2012 %PGInspired Food Culture %MO %YEAR %PG feastSTL.com %MO %YEAR
Inspired Food Culture | Saint Louis
from the staff
| 10 | from the publisher Cheers to a happy holiday.
| 12 | feaststl.com Whats online this month.
| 14 | feast faVes Inspired ideas for tasteful living in St. Louis.
columNs| 26 | oNe oN oNe Explore the art of barbecue with Ronald Buechele.
| 28 | the mix The simple pleasure of a toddy.
| 30 | oN the shelf New and notable in beer, spirits and wine.
DECEMBER 2012
COVER PHOTOGRAPHY Of A NEGRONI (P. 55) BY Jonathan Gayman
TABLE Of CONTENTS PHOTOGRAPHY BY Jonathan Gayman
sunday supper70
| 32 | mystery shopper Buy it and try it: Brussels sprout stalks.
| 34 | how to Make your own candy canes.
| 36 | tech school Succulent suckling pig.
| 38 | gadget a-go-go Put to the test: handheld milk frothers.
| 42 | meNu optioNs Tis the season for show- stopping Croquembouche.
| 82 | the last bite Matt Sorrell finds his sweet tooth at 1111 Mississippi.
rich with tradition
65
a better BARbuilding44double feature
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8 feastSTL.com December 2012
Volume 3 | Issue 12 | December 2012
Publisher and EditorCatherine Neville
Managing Editor, Print ContentBrandi Wills
Managing Editor, Digital ContentKristin Brashares
Art DirectorLisa Allen
Vice President of AdvertisingDonna Bischoff
Copy Editors/Proofreaders Stephanie Witmer, Andrea Mongler
Contributing WritersBrandon Chuang, Gabrielle DeMichele, Pat Eby
Chad Michael George, Erik Jacobs, Jennifer Johnson Angela Ortmann, Matt Seiter, Matt Sorrell, Michael Sweeney
Andrew Mark Veety, Cassy Vires
Contributing PhotographersJonathan Gayman, Jonathan Pollack Jennifer Silverberg, Corey Woodruff
Contributing Videographer Hannah Radcliff
Contributing IllustratorDerek Bauman
Contact UsFeast Media, 900 N. Tucker Blvd., 4th Floor
St. Louis, MO 63101feastSTL.com
Advertising InquiriesKelly Klein, [email protected]
DistributionTo distribute Feast Magazine at your place of business, please
contact Tom Livingston at [email protected].
Feast Magazine does not accept unsolicited manuscripts, photographs or artwork. Submissions will not be returned. All contents are copyright 2010-2012 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.
Produced by the Suburban Journals of Greater St. Louis, LLCJennifer A. Wood, publisher
Magazine
Agnes Ross115 W. Gundlach St. 618-281-4327
Artistic Hair Design & Gift Shop237 N. Main St., 618-281-9799
Chateau La Vin119 S. Main St. 618-281-8117
Elements Off Main107 West Gundlach St. 618- 281-7846
Evalinas Antique Caf124A S. Main St. 618- 520-0569
Fabulous Finds315 N. Main St. 618-281-1954
Fashion Attic128 S. Main St. 618-281-7467
Gruchalas Restaurant210 S. Main St. 618-281-9901
Imos Pizza1450 Evergreen 618-281-5552
Joe Boccardis Ristorante117 S. Main St. 618-281-6700
Magnolia208 N. Main St. 618-281-8083
Our Coffee House Caf125 N. Rapp St. 618-281-4554
Reifschneiders Grill & Grape608 N. Main St. 618-281-2020
The Patina Pony113 W. Gundloch 618-281-7915
Tinys Pub & Grill602 N. Main St. 618-281-9977
Ultimate Tan & Nail111 W. Locust 618-281-4848
Vida Verde Studio Salon & Boutique127 N. Main St. 618-281-6767
Who Dats Cajun Food123 S. Main St. 618-281-2229
Main Street Shopping, Wine, & Dining GuideColumbia Illinois
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9Inspired Food Culture December 2012
Where you will find hospitality, warmth, charm, style and friendly faces!
Discover Historic Main StreetColumbia IllinoisExtended Holiday Business Hours:Thursdays - 8pm, or later
Sundays Noon - 4pm, or later
Visit ColumbiaIllinois.com
for upcoming event details.
618-281-2020608 North Main St.Columbia, IL 62236
www.grillandgrape.comDaily lunch and dinner specials
618-710-0200700 North State St.Freeburg, IL 62243
Large Outdoor Patio 11 Flat Screen TVs 12 Beers on Tap, Imported
and Specialty Micro Brews Extensive Wine List Kitchen Open Late
OPEN 7 DAYSA WEEK
AuthenticItalian
Brick Oven! Private Parties Available
Black Angus Steaks & BurgersAppetizers Salads Sandwhiches Fish
Brick Oven Pizzas Desserts
Gift CertificatesMake Great
Holiday Gifts!Lunch & Dinner Menu
$8 OFFPurchase of $30 or More
Offer expires 12/30/12
117 S. Main St., Columbia, IL 62236
618-281-6700www.joeboccardis.com
Closed Monday Tues.-Thurs. 2-9pm Fri.-Sat. Noon-10pm Sun. Noon-5pm119 South Main Street, Columbia, IL 618.281.8117
Great Wines, Specialty Beers,Spirits & Wine Accessories
chateaulavin.com
WINE SHOP,WINE GARDEN & TASTING BAR
10% OFFPURCHASE
Offer Expires 12/31/12
LARGE TWO-TOPPING PIZZA
$1395Must mention coupon when ordering. Only one coupon
per purchase. Tax not included. Delivery Additional.Not good with any other offer.
EXPIRES 12/31/121450 Evergreen (Columbia, IL)
618-281-5552CARRY-OUT DINE-IN DELIVERY
OPEN 7 DAYS A WEEK
113 W. Gundlach Columbia, IL 618.281.7915 thepat inapony.com
Unique Western Apparel and Decor... Crafted to LastSADDLE UP & SAVE FOR THE HOLIDAYS!
SAVE 10%with this ad
Offer expires 12.31.2012.Offer not valid on furniture.
Located in the Old Distillary
FREE GIFTLike us on Facebook for Sales,
Events & Much More!www.facebook.com/ar.agnesross
Located in The Old Distillery Center115 West Gundlach Street
618-281-4327
With any purchase over $25.
with this ad. Expires 12/31/12
TINYS PUB & GRILL602 N. Main St.
Columbia, IL 62236618-281-9977Grill open Sunday-Wednesday 11-8 pm
Thursday-Saturday 11-9 pmPub open til 1 am.
DAILY DRINK &
FOOD SPECIALS
$550 LUNCH SPECIALSaturday or Sunday 1-4pm
December 8, 9, 15, 16, 22, 23
Santa Hut at City Hall100 Block S. Main Street
Santain Columbia, IL
December 1 at 5pm LIGHTED CHRISTMAS PARADE
SCHEDULE OF EVENTS:
& Visit
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10 feastSTL.com December 201210 feastSTL.com NOVEMBER 2012
PHOTO
GRAPHy by Jon
athan
Gayman
When we sat down to plan the December issue, managing editor brandi Wills and I threw around a bunch of ideas, but none of them stuck. Well, none of them stuck until we started chatting about her husbands
fascination with cocktails. Anthonys home bar could rival some professionals and that got us thinking: What does it take to
build a solid collection of spirits, mixers, garnishes, glassware and tools that gives you what you need to craft just about any
cocktail, but doesnt waste space or money? Mixologist Matt Sorrell was up to the investigative task and Im happy to present
our boozy double feature, building A better bar, on p. 44.
To round out this tipsy issue, we introduce you to baker Peter Rosciglione and his decadent cassata cake. Roscigliones family
has been baking traditional Sicilian pastries here in St. Louis for generations. And for our cooking feature, we reached out to
chef Erik Jacobs to devise a meal meant to keep you in the kitchen, happily cooking, baking, nibbling and sipping during a long,
cold winter day (p. 70). At the holidays its good to find quiet time to enjoy the warmth and satisfaction of serving a meal that
was leisurely braised for hours, and if you can snuggle up by the fire while you dine, all the better.
Until next time,
Catherine Neville [email protected]
Feast Your Eyes sat., Dec. 1, noon; Contemporary Art Museum st. louis
Enjoy a tasting prepared by chef Nick Hatfield of Food Outreach in
response to the exhibitions.
Taste of the NFLMon., Dec. 3, 6 to 9pm; st. louis Area Foodbank
$175, call Jane Corpora at 314.292.5764
Meet Rams players and enjoy food from some of St. Louis best
restaurants at Taste of the NFL. St. Louis Rams General Manager,
Les Snead, will be on hand as well. Proceeds benefit St. Louis
Area Foodbank.
Schnucks Cooks Cooking Class Wed., Dec. 19, 6pm; schnucks Cooks Cooking school
$40, schnuckscooks.com or 314.909.1704
Get hands-on and make a French meal of roasted rack of lamb,
potato-celeriac gratin and a towering Croquembouche.
St. Louis Food & Wine Experience Previewthu., Jan. 10, 6:30 to 8:30pm; schnucks Des Peres
$25, schnuckscooks.com or 314.909.1704
Sample and purchase premier wines before theyre offered at the
Food & Wine Experience.
St. Louis Food & Wine Experience January 25 to 27; the Chase Park Plaza Hotel
Pricing varies, repstl.org/foodandwine
More than 700 premier wines, 90 exhibitors and culinary
demonstrations from acclaimed local and national celebrity chefs
make for a not-to-be-missed, weekend-long epicurean adventure
to benefit The Repertory Theatre of St. Louis.
Baltic Odyssey Cruisesept. 3 to 13, 2013
314.968.9600, altairtravel.com
Join publisher Cat Neville, in partnership with Altair Travel, for our
second annual Oceania culinary cruise. This years trip takes you
to Scandinavia, the worlds newest center of culinary innovation.
youll travel from Copenhagen to Stockholm with a three-day
stop in St. Petersburg.
FEAST EVENTS
FEEdbAck?
Jennifer Silverberg set up her lights and cameras in my dining room to shoot Sunday Supper (p. 70). After spending the day in the kitchen cooking and photographing Erik Jacobs recipes, we cozied up in front of the fireplace to feast on the delicious props.
pubLiShErS LETTEr
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11Inspired Food Culture December 2012
Enchanting Embellishments
12133 Manchester Rd.St. Louis, MO 63131
(314) 821.5557enchantingembellishments.net
Unique Gifts for that Special Person
Find them all at:
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Perfect for the Christmas Gift Exchange.
Largest Inventory
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CLOTHING &ACCESSORIESA selection to satisfy any woman's dream!
LET US DO IT FOR YOU!
NO TIME FOR DECORATING?
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SeSSion bar & reStaurant SupplyServing St. Louis for over 30 Years!
ViSit our SHoWrooM!SeSSion bar & reStaurant Supply314-487-2670 6044 Lemay Ferry Rd. Fax: 314-487-866015 min. south of the Arch on I-55 mile south of Butler Hill
Save Big! All YourRestaurantSupplies!Refrigerators
Ladderback Barstools
Catering Supplies
Bar Stools
Wire Storage Shelving
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12 feastSTL.com December 2012
Inspired Food Culture | Saint Louis
The Feed Dine Out Dine In Drink Feast Events Multimedia
CONNECT WITH US
feastSTL.com
MULTImedIa How-To Video: Get behind the bar with Feast publisher Cat Neville and BCs Kitchens award-winning mixologist Justin Cardwell for a demo on two classic cocktails that you can easily mix up for guests or yourself. Plus, Cardwell walks you through a hot cocktail trend: dehydrating liqueurs (more on p. 60).
facebook.com/feastSTLScan this tag to like us
Get the free app at gettag.mobi
twitter.com/feastmagScan this tag to follow us
ThE feed: GifT ideaS & GiVeawayS: Our 12 Days of Christmas Gift Guide is chock-full of great ideas for the food lovers in your life. If you happen to fall in love with the items as well, we have good news: you can enter to win them! Were launching a daily giveaway on Wed., Dec. 12 counting down to Christmas with a new gift every day. Visit feastSTL.com on Mon., Dec. 10, for entry details.
pinterest.com/feastmagScan this tag to follow us
SUBSCRiBe Now! Our award-winning enewsletter delivers the latest news on the St. Louis food scene, extra recipes, special events and more to your inbox every Tuesday. Sign up at feastSTL.com/site/newsletter or by scanning the tag at right.
BReaK oUT THe BUBBLy: Take Champagne beyond a simple New Years Eve toast with our tips for pairing it with everything from sushi to corn nuts and building a specially themed bar. Visit feastSTL.com on Tue., Dec. 4, for both!
ONLINE CONTENT
The Magazine
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13Inspired Food Culture December 2012
Inspired Food Culture | Saint Louis
The Feed Dine Out Dine In Drink Feast Events Multimedia
CONNECT WITH US
feastSTL.com
MULTImedIa How-To Video: Get behind the bar with Feast publisher Cat Neville and BCs Kitchens award-winning mixologist Justin Cardwell for a demo on two classic cocktails that you can easily mix up for guests or yourself. Plus, Cardwell walks you through a hot cocktail trend: dehydrating liqueurs (more on p. 60).
facebook.com/feastSTLScan this tag to like us
Get the free app at gettag.mobi
twitter.com/feastmagScan this tag to follow us
ThE feed: GifT ideaS & GiVeawayS: Our 12 Days of Christmas Gift Guide is chock-full of great ideas for the food lovers in your life. If you happen to fall in love with the items as well, we have good news: you can enter to win them! Were launching a daily giveaway on Wed., Dec. 12 counting down to Christmas with a new gift every day. Visit feastSTL.com on Mon., Dec. 10, for entry details.
pinterest.com/feastmagScan this tag to follow us
SUBSCRiBe Now! Our award-winning enewsletter delivers the latest news on the St. Louis food scene, extra recipes, special events and more to your inbox every Tuesday. Sign up at feastSTL.com/site/newsletter or by scanning the tag at right.
BReaK oUT THe BUBBLy: Take Champagne beyond a simple New Years Eve toast with our tips for pairing it with everything from sushi to corn nuts and building a specially themed bar. Visit feastSTL.com on Tue., Dec. 4, for both!
ONLINE CONTENT
The Magazine
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14 feastSTL.com December 2012
PHOTO
GRAPHy by Jon
athan
Gay
man
An Art Deco gas station and a 120-year-old two-family flat have been joined to create Elaia and Olio, ben Porembas new restaurant and wine bar. Olio beckons with a warm, edgy modernity, offering relaxed dining and over 150 wines from which to choose. Elaia is the concepts refined other half. With seating for fewer than 30, the intimate restaurant serves contemporary Mediterranean cuisine that pulls from Porembas past but speaks to where food is today. Milky white bay scallop ceviche is plated with fresh chickpeas and green tomatoes. Poached eggs with sabayon are given a textural and visual pop with the addition of salmon roe. And in homage to Porembas mom, Rachel, who was also a chef, his chicken dish highlights her traditional ingredients apricot, pumpkin and preserved lemon prepared as a sous-vide-cooked roulade that is roasted before serving. Elaias wine list is extensive and unusual, and trust us when we say to try the wines from Lebanon. They have an earthy funk that pulls the foods Mediterranean flavors together perfectly. C.N.
1634 Tower Grove Ave., botanical Heights314.932.1088; elaiastl.com, oliostl.com
elaia and olio
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15Inspired Food Culture December 2012
St. Louis-based wine enthusiast Jennifer Johnson is a sommelier, wine educator, journalist, and hospitality and marketing consultant who loves to celebrate life, family, food and wine.
the civil lifes brown ale @ pastariawritten by Jennifer Johnson
Order a St. Louis beer in an italian restaurant? Absolutely, if its the Civil Life brewerys brown ale at Pastaria in Clayton. this medium-bodied beer is a splendid pair with the braised beef and a fine complement to the chile-flaked roasted brussels sprouts and crispy risotto balls. Pastaria offers casual conviviality, and the kitchen shows implicit respect for local foods with its simply prepared italy-inspired dishes. the student-dining-hall-meets-italian-open-air-bistro mix of diners offers guests an immediate understanding that the food will be rustic and familiar, much like a great beer. brown ale is chestnut to mahogany in color and moderately bodied with at least slight malt flavors and yeasty notes of citrus and spice from warm fermentation. its more robust by nature than most lagers. it can finish sweet or dry, and the Civil Lifes brown leans more toward bitter in its toasty-nuttiness and coffee and toffee notes with light hops of lemony florals. its solid structure and acidity ready the palate for the savory richness of Pastarias braised beef and the melt-in-your-mouth tender texture of this slow-cooked dish, pulling the sweet freshness of rosemary and thyme from the braising juices. this beer is a fantastic example of whats being produced by our regions numerous microbreweries.
7734 Forsyth blvd.,Clayton, 314.862.6603pastariastl.com
PHOtO
GrAPHy by Corey W
oodruff
Holiday Flower & Train Show
Come celebrate Merry Botanical Traditions at the Garden!
The annual Gardenland Express holiday flower and train show
returns to delight visitors of all ages with its animated G-scale
model trains and hundreds of traditional holiday plants.
For more information visit:
www.mobot.org
November 21 through January 1, 2013
Sponsorship support by: Central States Coca-Cola
Bottling Company and CBIZ & Mayer Hoffman
McCann P.C.
4344 Shaw Blvd. St. Louis, MO 63110 (314) 577-5100 www.mobot.org
GardenlandExpress
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16 feastSTL.com December 2012
vanbuskirk artisanal chocolate bar
PHOTO
GRAPHy by Corey W
oodruff
Tis the season to indulge, and at Vanbuskirk Artisanal Chocolate bar, you can do just that. Food-centric truffles, hand-brewed coffee, small-batch cheeses, house-made ice cream, cocktails, wine and even cigars are on offer at this new Cottleville gathering place. With quality and creativity top of mind, the folks at Vanbuskirk source seasonal ingredients for their gorgeous truffles think cardamom and walnut, yuzu and ginger, or caramelized pear and goat cheese. Pair your truffles with a single-origin coffee brewed as an espresso or hand-brewed using your chosen method: Chemex, French press, beehouse or cold press. If youre seeking something with a different kind of kick, Vanbuskirks bartenders will mix a cocktail using their house-made chocolate syrup or pour you a craft beer, which would be delicious alongside a few of the great cheeses that are available, like Prairie Fruits Farms Little bloom or Moonglo. This cozy chocolate-shop-slash-bar is a sweet addition to St. Charles Countys growing food scene. C.N.
5326 Highway N, Cottleville, 314.229.7445vanbuskirkartisanal.com
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17Inspired Food Culture December 2012
christmas candies
| 1 | Fudge, $3.25 (-lb slab); Chefs Shoppe, 2320 Troy Road, Edwardsville, chefsshoppe.com | 2 | Zetties Confections cashew brittle, $11.99 (8-oz box); The Wine Merchant, 20 S. Hanley Road, Clayton, winemerchantltd.com | 3 | Cherry cordials, $13.95 (8-oz box); Chocolate Chocolate Chocolate Co., multiple locations, chocolatechocolatechocolate.com PHOTOGRAPHy by Jonathan Gayman
break out the bing Crosby, throw on your favorite ugly sweater and indulge in the best of holiday traditions: Christmas candy. These are just a few of our locally made favorites. B.W.
Mint-chocolate and pepperMint swirl fudGe
white chocolate-covered cashew brittle
cherry cordials
133 West Clinton PlaceSt. Louis, MO 63122
314-965-9005www.citizenkanes.com
Conveniently located in KirkwoodDinner Hours: Tues.-Sun. 5 p.m.
HOLIDAY GIFT CARDSNOW AVAILABLE
Nothing quite as savory as our sixteen-ounce
Prime New York Stripenhanced by a delicious brandy peppercorn sauce, fresh salad, creamy garlic mashed potatoes
and Rose Bud Salad.
11641 Olive Blvd.Creve Coeur, MO
314-262-4964
Quality cutlery,the foundation
of a well-equippedkitchen.
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ONE GIRL. ONE DREAM. ONE CHANCE.
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18 feastSTL.com December 2012%PG feastSTL.com %MO %YEAR
nhb knife works
Photo
gra
Phy by J. Pollack
Photog
raph
y
written by Brandon Chuang
with phrases like Japanese imports and material costs that reach many thousands of dollars being thrown around, youd think that nate bonner was some kind of high-end, The Fast and the Furious-style mechanic. but bonner makes knives.
and not just any knives. with help from his artist friend, tom Stone, bonners nhb Knife works makes one-of-a-kind, completely from-scratch knives that utilize some jaw-dropping materials. with over a decade of whetstone and grinding experience, bonner hones the blades, and together with Stone, he creates handles made from things like snow fungus, morel mushrooms and shrimp.
though a bit secretive about the process, bonner notes that the pair have created a method that allows them to take unorthodox materials, harden them and then carve them like wood. their most recent exercise has them making handles out of recycled cutting boards that have been crystallized. they look like the cave in Superman, says bonner.
nhb Knife works can create custom designs, and its retail knives ($80-$280) will be available locally at bertarelli Cutlery.
nhbknifeworks.com
4324 Weber Rd., St. Louis, MO.
314-631-2440
DELIVERY IN ST. LOUIS METRO AREA, $20.00 "Kenrick's Gift Cards - An Extremely Tasteful Gift for the Holidays. Any Denomination Available"
OUR MOST POPULAR!Santa's Delight Santa's Favorite Santa's Special
10 STEAK PACKAGE12 STEAK PACKAGE
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2-8 oz. BACON WRAPPED FILET MIGNONS2-12 oz. CHOICE NEW YORK STRIPS2-12 oz. CHOICE PRIME RIB EYE STEAKS2-16 oz. CHOICE PORTERHOUSE STEAKS2-12 oz. CENTER CUT PORK CHOPS
THE PERFECT CHRISTMAS GIFT FOR FRIENDS, FAMILY, BUSINESS ASSOCIATES, EMPLOYEES OR JUST FOR YOU!
Surf and Turf 4-6 oz. Bacon-Wrapped Filet mignons and 4-6 oz. Lobster Tails $92.95 2 lbs. of Alaskan King Crab Legs and 4 - 8oz. Bacon-Wrapped Filet Mignons $69.95Filet Mignons New York Strips Prime Rib Eyes Variety Pack4-8 oz. NEW YORK $29.956-8 oz. NEW YORK $42.958-8 oz. NEW YORK $54.95
4-8 oz. RIB EYE $29.956-8 oz. RIB EYE $42.958-8 oz. RIB EYE $54.95
2-8 oz. BACON WRAPPED FILET MIGNONS2-8 oz. NEW YORK STRIPS2-8 oz. RIB EYES
3-8 oz. BACON WRAPPED FILET MIGNONS3-8 oz. NEW YORK STRIPS3-8 oz. RIB EYES
4-6 oz. Filets $28.956-6 oz. Filets $40.958-6 oz. Filets $52.954-8 oz. Filets $29.956-8 oz. Filets $42.958-8 oz. Filets $54.95
$4495*
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Bacon Wrapped Filet Mignon Steaks
Choice New York Strip Steaks
Choice Prime Rib Eye Steaks
Joe the butcher says...Give the perfect Gift, the Perfect Steaks from...
Joe the butcher says...Give the perfect Gift, the Perfect Steaks from...
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19Inspired Food Culture December 2012
Give the gift of food
This Holiday Season, share the gift of foodwith over 30 of Saint Louis' best local restaurant!
www.SaintLouisOriginals.com (877) 229-7299
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20 feastSTL.com December 2012
chefs shoppeTucked in the back of Chefs Shoppe, a 6,500-square-foot kitchen supply store in Edwardsville, is one hoppin popcorn factory. It churns out 65 fresh-popped flavors every day, including staples such as caramel, Cheddar and kettle corn as well as creative options like dill pickle, beer, strawberry cheesecake and mac n cheese. When owners Scott and Nancy Schneider expanded the store earlier this year, they wanted to add more than square footage to their business. Since they already catered to the foodie crowd, offering gourmet treats made perfect sense.
Grab a bag of your favorite flavor when you arrive and hit the aisles. With more space (and goods) than your typical specialty shop, the Schneiders have simplified the shopping process by color-coding their store. On the green wall youll find tools for working with fruits and vegetables, such as corers, peelers and slicers; the orange wall packs in the protein, with grilling supplies and egg and seafood accessories; the yellow wall holds all your utensil needs; and the blue wall is chock-full of baking gear, from cookie cutters and cupcake liners to pans and tins. Some people bake every day, and others only brave the task at holidays, so we try to carry the right pan for the right person, says Nancy Schneider. If plan to use your loaf pan once a year, well suggest a less expensive version and show you how to take good care of it so it lasts you year to year. But if youre going to use that pan on a regular basis, well set you up with a high-quality pan you can bang around the kitchen for a lifetime.
Dont leave without checking out the dip and bread mixes, bartending tools, and entertaining wares; everything you need to put on a swinging holiday soiree. And you might as well grab a few more bags of popcorn on your way out. It makes a great gift this time of year. B.W.
2320 Troy Road, Edwardsville, 618.659.9840chefsshoppe.com
PHOTO
GRAPHy By Corey Woodruff
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| 1 | The word raclette refers to a classic Swiss dish as well as the grill used to cook it. you grill meats and vegetables on top, and then you place them in the pans with some cheese and pop them under the broiler, says Nancy Schneider. | 2 | Eucalyptus Stoneware bread bowls are perfect for holiday entertaining. Theyre made to go in the oven, and their ceramic bases stay hot while the outside edges are cool to the touch, says Schneider. As a bonus, theyre quite lovely on the table. | 3 | Emile Henry bakeware is beautifully designed so you can cook in it and immediately present it on the table, says Schneider. Plus, it cleans up incredibly easy. No more scrubbing pans until midnight after a dinner party.
Three holiday enTerTaining MusT-haves:
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21Inspired Food Culture December 2012
You can have a box delivered every week or every other week for as little as $25. We offer a variety of box sizes to choose from. For more details, please visit our website ConniesGreenGrocery.com.
Sign-Up today and enter the promo code to save $12 towards your registration fee.
Promo Code: Feast12
Offer Expires: December 31st, 2012
Organic Produce Delivered To Your Door
636.498.2500 ConniesGreenGrocery.com
Lasagna Recipe
To assemble, spread a small amount of tomato sauce on bottom of 9x13 baking dish. Arrange 5 noodles on top of sauce. Spread tomato sauce on top of noodles. Spread 1/4 of meat and mushroom mixture on top of sauce. Spread 1/4 amount of cheese mixture on top of meat. Spread 1/4 of Ricotta cheese on top of cheese mixture. Repeat 3 more times to make 4 layers.Cover with aluminum foil. Bake at 350 for 60 min.
- 1 QT sliced sauted mushrooms- 20 Lasagna Noodles cooked- 1 1/2LBS ricotta cheese-*3/4LBS grated provel cheese -*3/4LBS grated mozzarella cheese
- 2 LBS Ground Beef cooked- 1 Cup chopped onion- 1/4 Cup olive oil- 1 TBL spoon salt- 1 TSP pepper
-*1 Cup Romano cheese- 3 QTS prepared tomato sauce *Combine three cheese to make one mixture
2061 Zumbehl St. Charles, MO 636.949.9005 fratell isristorante.com
17352 Manchester Rd. Wildwood 636.458.3200 BigChiefSTL.com
Hard to Find Impossible to ForgetSince 1929, Big Chief Roadhouse has been a landmark along the famed Route 66. Under new ownership, the restaurant has returned to its original glory. Providing the best in quality dining and entertainment, a visit to Big Chief will not soon be forgotten.
All Meats Smoked In-House Fresh From Scratch Dishes Family Friendly | Kids Game Room Private Banquet Room Personal and Corporate Catering
Wildwood 636.405.1100 Warson Woods 314.821.1000 BigBearGril l.com
Big Bear Grill Serving Lunch and Dinner Seven Days a Week
Nightly Specials
Voted Best Fried Chicken Dinner 2012 in St. Louis
Offering a Full Range of Corporate and Residential Catering, as well as, Box Lunches
2 Locations to Serve You
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22 feastSTL.com December 2012
belles of the bar
| 1 | Tilt chilling sphere, $17.99; soireehome.com | 2 | Tavolo King Cube ice tray, $8.95; Sur La Table, Plaza Frontenac, Frontenac, surlatable.com | 3 | Kirby cordial glasses, $8.95 each; Crate & Barrel, crateandbarrel.com | 4 | English mug with horn handle, $84; Byron Cade, 13474 Clayton Road, Clayton, byroncadegifts.com | 5 | Sheesham ice bucket, $198; Anthropologie, St. Louis Galleria, Richmond Heights, anthropologie.com | 6 | Olive picks, $1.25 each; Crate & Barrel, 1 The Boulevard, Richmond Heights, crateandbarrel.com
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Bartending gear is a lot of fun to play with, but its design can often be a bit Plain-Jane. These barware beauties will bring a splash of style to your next cocktail party. To really up your game, turn to p. 44 for our double feature on home bartending. B.W.
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23Inspired Food Culture December 2012
Holiday Gift Certificate SpecialBuy $50 get free $10 cash rewardsBuy $100 get free $25 cash rewardsBuy $200 get free $60 cash rewards
Catch our premier on "Diners, Drive-Ins & Dives": Monday December 10th 9pm Food Network
34 S. Old Orchard Webster Groves 314.968.0061 hwy61roadhouse.com
We sharpen
Wide selection of Wusthof Knives, Global Knives, Victorinox Knives, AllClad Pans, Capresso Coffee Makers, Atlas Pasta Machines, Emile Henry Bakeware, USA Pan Bakeware, Vic Firth Pepper Mills, and other World Class brands.
Great selection of High end Knives, Cookware, Kitchen tools and gadgets. Great Holiday specials.
Bertarelli Cutlery 1927 Marconi Saint Louis 314.664.4005 Bertarelli Cutlery @STLKNIVES
Family owned and operated since 1967. Knives Scissors
Garden tools Lawn mower blades
Old fashion rotary mowers And much much more
Fair Trade Coffee & Chocolate.
6271 Delmar Blvd. Delmar Loop 314.863.3723 137 W. Jefferson Ave. Kirkwood 314.909.9401 plowsharing.org
For over 27 years, Plowsharing Crafts has been St. Louis' source for Fair Trade coffee, chocolate and handcrafts.
We invite you to enjoy a great cup of coffee and experience a fine piece of chocolate while supporting small farmers around the world.
University City Holiday Hours: M-F 10-9, Sat. 10-5:30
Kirkwood Holiday Hours: M-F 10-8, Sat. 10-5:30
Plan Your Holiday Party Now
4426 Randall Place St. Louis 314.533.9830 bissellmansion.com
A Christmas Sleigh-ing Come celebrate your Christmas this year at the Bissell Mansion Dinner Theatre as we try to unravel the truth behind the song, Grandma got Run Over by a Reindeer. Was it a reindeer? Or did someone want the old lady dead and just make it look like a reindeer accident? In all our years of doing murder mystery shows we have found, its never the reindeer!Help Fred Scrooge and Granny track down the killer in this interactive comedy/murder mystery served with a 4-course meal to DIE for! Ask for a starring role or just sit back and guess whodunit. Make your reservations now; it would be a CRIME to miss out on this much FUN!
Call Today for Reservations! Open New Year's Eve
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24 feastSTL.com December 2012
St. Charles, Missouri
HistoricMAIN STREET
Wednesdays, Fridays and Saturdays
LATE NIGHT SHOPPING
Join us on Main Street during the
holidays for
Enjoy dining, shopping, and
holiday cheer in Historic
St. Charles, MO
The Reagan
Sales,Service and Repair
Kernel Daves Gourmet PophouseLittle Hills Wine Shop Second Floor
710 S Main Street, St. Charles Mo 63301 636.946.9165
www.kerneldaves.com www.facebook/kerneldave
Kernel Daves Gourmet
PoPcornPurchase a Holiday Popcorn Tin
at $24.95 or higher and receive a regular size bag of any
gourmet flavor of popcorn
FREE!While supplies last. Not to be combined with any
other offer. Expires 12/24/12.
ConsumablesSpecialty Foods, Dips, Soups, Cheesecakes, Sauces, Mustards,
Cheeseball Mixes, Jams, Coffee, Tea, Candy, Spices and Seasonings
AccessoriesCandles, Wreaths, Garland, Baskets, Ornaments,
Spreaders, Americana, Primitive Country
708 South Main Street www.mainstreetmarketplace.comFacebook: Main Street Marketplace in Historic Saint Charles Missouri
636-940-8626
NOW BOOKING
Special Holiday Parties Shower, Birthday,
Office Parties!
FREE Guitar Lessons to Veterans Saturday Mornings at 9:30am with Bill Dennis
Create a stuffed animal at your very own at our STUFFIN STATION
Miniatures for SALE Many GIFT IDEAS GIFT CErTIFICATES!
Open Tuesday-Saturday 11 to 5329 South Main StreetHistoric St. Charles, MO
636/946-0505
Kimberly Zander,GIA Gradiate Gemologist
1015 South 5th Street St. Charles, MO 63301636.946.6618
www.zandersjewelry.com
Fine Diamond& Gemstone Jewelry
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25Inspired Food Culture December 2012
825 S. Main St., Historic St. Charles 636-947-6330
Let it Snow! Let it Snow!
at
Finishing Touches by Charlotte Large Selection
HOLIDAY FASHIONS ARE HERE!
Home Decor & More
- This Season -Give a Gift He will AppreciateFrom the top Brands in Mens Fashion
THROSTHROS229 North Main Street
Historic Downtown St. CharlesMon-Fri 9:30-7 Sat 9:30 -5(636) 724-0132
Be a Perfect Santa
Contemporary Clothing for Misses & Petites
229 North Main StreetHistoric Downtown St. Charles
Mon - Fri : 9:30 - 7 Sat : 9:30 - 5
Michelle's (636) 724-0132
SATURDAY & SUNDAY Dec. 15th & 16thDec. 22nd & 23rdNOON to 3 P.M.
132 North Main in Historic St. Charles 636.940.1960 tonysonmain.com
Closed on MondaysTonys On Main
Come HaveLUNCH with SANTA!Take your own picture too!
Call ANN WALTERS to make reservations!
FULL MENU AVAILABLE
A Brilliant Choice!A Brilliant Choice!
We Buy...Walter's is always buying gold, platinum, silver, estate jewelry, coins, diamonds and Rolex Watches
Walters Jewelry Inc. Four Generations Since 1925
230 North Main St., St. Charles, MO636-724-0604 OR 636-946-7352
Walter's has as an outstanding reputation for high quality jewelry and diamonds, with our knowledgeable staff
and our excellent service.Diamonds, Watches,
Fine Jewelry In House Repair
Custom Designs Appraisals
Mon & Fri 9am-7pmTuse, Wed & Thur 9am-5:30pm
Sat 9am-5pm
www.waltersjewelryinc.com
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26 feastSTL.com December 2012
In May of 2000, Ron Buechele purchased the old Third District police station and turned it into Mad Art, a well-known art gallery and event space. Originally I wanted a gallery that would predominantly feature St. Louis artists, says Buechele. If I could find a way to pay for the gallery without taking commissions on art sales, I could exhibit a broader range of work. That gave way to using the space for private events, [and we]eventuallyoffered catering. This allowed the gallery to grow and survive. To this day we still take no commission on art sold. Buechele recently launched a lunch-only, takeout-only barbecue joint, Capitalist Pig, inside the gallery.
How did the Capitalist Pig concept develop? A little over a year ago we renovated the kitchen. I was thinking about ways to maximize revenue from it. What do St. Louisans love when it comes to food?Barbecue. St. Louis is said to consume more barbecue sauce per capita than any other city in the nation. Now, how can I make it different so that Im not just another guy with a smoker eating from the same pie? That was where the sustainability came in. You use only sustainably raised meats. Why? It should be important to everybody, but lets start with me. Loosely defined, heritage hogs are those relatively distinct breeds that were present and can be traced back to the period before industrial farming. It is these old breeds that we call heritage. My use of the term heritage refers not only to breed but also the way the animal was raised. Can you give us a hint as to whats in your dry rubs and brine? For the rubs, I borrowed extensively from my Sicilian and Latin heritage. The brisket rub uses several different types of dry chiles and a bit of coffee. The pork rub has a few surprises in it, like cardamom, coriander, juniper and epazote. The brine contains sweet tea. Its an extra step, but I believe its worth it. The chicken is brined as well and then wet-rubbed with Berber spices. How do you see food and art intersecting? Food and art bothfulfilla range of desires. Food fills physical hunger and stimulates usaesthetically. Art feeds the senses and stimulates academic discourse. Food and art can both be cheap, mass-produced, pedestrian, expensive, rarified or even entirely exclusive. The more I think about it, the more similarities I can find between the two. The necessity of food doesnt need defending, but there is a schism between individuals who consider art a basic human need and those who consider it superfluous. How is being in the food biz different from the art biz? Its not really. Whether its art or food, you are promoting and selling a one-of-a-kind, hand-crafted product to an audience who always thinks it should be cheaper than it actually is.
WRITTeN By Catherine Neville PhOTOgRAPhy By Jonathan Gayman
Chef and owner, Capitalist pig
2727 S. 12th St., Soulard314.772.1180capitalistpigbbq.com
Visit feastSTL.com to read the full interview with Ronald Buechele.
ronald BueChele
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27Inspired Food Culture December 2012
www.oldtownspices.com
Fresh, Quality Baking Spices atPrices You'll Love.
Vanilla bean, Cinnamon, Whole Nutmeg
Baking and candy extracts/flavors, Dragees
Pumpkin Pie and Apple Pie Spice, Bakers Ammonia
334 South Main, Historic St. Charles7 Days A Week 636-916-3600 Spices Spices Spices
STAR STAMPS & COINS
We have a full line of coins and stamps!
BUYING & PAYING CASH FOR Rare Coins Stamps Gold Coins
Paper Money Scrap Gold Silver Dollars Platinum Proof Sets Silver Coins
500 South Fifth Street, St.Charles(next to Dollar General)
636-949-2203
Christmas Rounds& Silver Eagles 2012
Buying Jewelry
$20 CASH Receive an Extra $20 When You Sell $150 or moreOne coupon per customer. Offer good for gold, silver or platinum.With coupon. Expires 12/31/12
The Perfect Gift 625 South Main Street St. Charles, MO 63301
636.947.7740
String Along With Me
St. Charles, Missouri
HistoricMAIN STREET
Wednesdays, Fridays and Saturdays
LATE NIGHT SHOPPING
Join us on Main Street during the
holidays for
Enjoy dining, shopping, and
holiday cheer in Historic
St. Charles, MOUSED
JEWELRYBUYER
T. Brian Hill
ST.CHARLES #1 BUYER OF DIAMONDS, GOLD, SILVER, AND COINS
We Buy Diamonds andAntique & Estate Jewelry
Antique, Vintage Wrist, and Pocket WatchesAntique and Vintage Fine Jewelry | Diamond Jewelry
(314) 313-5804www.usedjewelrybuyer.com122 N Main in Historic St. Charles304 S. Main
(636) 949-9502
TheEnchanted Attic
Magical Gemstone Jewelry Mystical Incense Candles & Crystals
Metaphysical & Inspirational Bookswww.theenchantedatticsite.com
FREE Gift with
Every Purchase!Join Us on Facebook
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28 feastSTL.com December 2012
At one point in our history, not all drinks containing booze were referred to as cocktails. In fact, a cocktail was a certain type of drink. A toddy was also a certain type of drink but not a cocktail. Slings, fizzes, fixes, daisies and skins were drinks as well. Heres a breakdown of what each class of drink consisted of:
Toddy = water, booze, sugar, nutmegSkin = water, booze, sugar, lemon peelSling = booze, water, sugar, nutmeg, iceCoCkTail = booze, water, sugar, bitters, iceSmaSh = booze, water, sugar, mint, berries, iceJulep = booze, water, sugar, mint, iceSangaree = wine, water, sugar, ice
Fix = booze, sugar, water, lemon juice, seasonal fruit, iceSour = booze, sugar, water, lemon juice, icedaiSy = booze, lemon juice, orange cordial, simple syrup, iceFizz = booze, lemon juice, simple syrup, carbonated water, iceCollinS = more booze, lemon juice, simple syrup, carbonated water, ice riCkey = booze, lime juice, carbonated water, iceCobbler = booze, sugar, orange slices, berries, ice
To make this a little clearer, let me explain. A skin is a toddy with lemon peel and no nutmeg. A sling is a toddy with ice and more booze than water. A cocktail is a sling with bitters and no nutmeg. A smash is a Julep with less booze and berries. A fix is a sour with fruit added to it. A Collins is a larger fizz.
Booze, sugar and water. Thats it. Thats a toddy. This enormously popular drink was favored by our forefathers. Its incredibly simple because not many had access to the slew of liqueurs, fruits and other mixers we have at our disposal today. Also, it was viewed as medicine. Headache? Drink a toddy. Foot hurt? Drink a toddy. Wife complaining about things not getting done around the house? Get those done. Then drink a toddy.
The secret to a good toddy lies in its simplicity. First, decide whether you want it hot or cold. Yes, a toddy can be served cold. Boil your water or get it in the fridge to chill. If using boiling water for your toddy, make sure you serve the drink in a coffee mug or tempered glass. It will retain the heat better than a regular glass. Also, preheat your mug by filling it with hot water and letting it sit for minute or so.
Second, pick your base spirit. I prefer brown spirits like scotch, aged rum or cognac. The aging of those spirits adds a lot to the overall flavor of the drink. White spirits can be used, but Ive found those toddies to be OK at best. Theres a missing component to those, and I think its the barrel-aging.
Third, pick your sugar. Dont limit yourself to the plain white sugar. Try Demerara sugar. Its not as sweet as white sugar and adds more of a molasses flavor. Plus, when its diluted, it is a little creamier and heavier on the palate. Powdered sugar is awesome in toddies. It adds a flavor akin to cake icing. You can also use honey, agave syrup or maple syrup if you so choose. But, depending on to whom youre talking, they may disagree that the drink can be referred to as a toddy. If that happens, slap them and take their drink away. Once these decisions are made, the drink is easy as easy can get.
ToddyServes | 1 |
4 oz water, boiling or cold, divided 1 tsp sugar 2 oz spirit 1 whole nutmeg, for grating (use fresh-grated, not the granulated stuff)
| Preparation | Fill your glass with 2 oz water, hot or cold. Add your sugar and stir
to dissolve. How much you use is up to you.
I prefer about 1 tsp per serving. Once the
sugar is dissolved, add your spirit and the
rest of the water. Give it a quick stir, grate
some nutmeg on it and enjoy.
CoCkTail ClassifiCaTions
Matt Seiter is a co-founder of the United States Bartenders Guilds St. Louis chapter, a member of the national board for the USBGs MA program and 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.
a Simple pleaSure STOrY AnD reCIPe BY Matt seiter PHOTOGrAPHY BY Jonathan Gayman
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29Inspired Food Culture December 2012
10 Clarkson Wilson Centre Chesterfield 636.728.1140 sarahscafestl.com
Stop in to see the newly expanded cake shopSarah's Cake Shop offers a wide variety of delicious treats daily in their Chesterfield location. Whether your looking for a custom cake for a special celebration or a small treat to bring a friend. Specializing in custom cakes, cupcakes, desserts and wedding cakes.
20%* off Holiday Order when you bring ad.*Not valid with any other coupon or discount. Discount up to $15.00. Valid thru December 31st. Offer not available on Wedding Cakes
Monday & Tuesday 8 a.m. 5 p.m.Wednesday-Saturday 8 a.m. 7 p.m.
Authentic chinese cuisine since 1979Mandarin House is a well-loved and respected Chinese restaurant in St. Louis. Since it's opening in 1979, Mandarin House has hosted numerous high-profile clients in their 10,600-square-foot, 430-seat restaurant and banquet room. Our banquet room and main dining room can be customized to fit many needs, and you will find that our menu and staff will cater to anything you might want. Call today for your holiday catering needs!Dine in, banquets, catering.
Dim Sum special: Weekdays/Holidays: 11:00am-2:30pm.Power lunch: Weekdays 11:00am-2:30pm
9150 Overland Plaza St. Louis 314.427.8070 stlouismandarinhouse.com
1070 Ballas Rd. DesPeres 314.835.0559 handandstone.com
The Perfect Gift, at a Price that's Very Merry$10 Off Spa Gift Cards$20 Off Spa Gift Packages
Ask about our 1 Hour Relaxation Massage 1 Hour Facial Hot Stone Massages Microdermabrasion
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30 feastSTL.com December 2012
STYLE: English Bitter (4.2% abv)AVAILABLE AT: The Civil Life Brewing Co., 3714 Holt Ave., Tower Grove South, thecivillifebrewingcompany.com; $5 (16-oz draught)PAIrIngS: Warm pretzels Edam
Its always astonishing to see how much flavor Civil Life can pack into a beer thats only 4.2 percent abv.
Whats most impressive is that this beer is full-flavored while remaining light and refreshing. The British Bitter has a crisp malt body with a gentle hop bite.
STYLE: Bourbon Barrel-Aged Imperial Stout (14.5% abv)AVAILABLE AT: The Wine & Cheese Place, multiple locations, wineandcheeseplace.com; $19.99 (four-pack, 12-oz bottles) PAIrIng: Chocolate cake Solo, as an aperitif
I do not say this lightly: Goose Island Bourbon County Stout may be the best beer ever made. Its a lush and decadent monster that beautifully melds every ingredient together to produce a beer that features the perfect notes of chocolate, vanilla, bourbon and coffee. It may be difficult to find, so if you see it, dont let it pass you by.
STYLE: American Double IPA (8.2% abv)AVAILABLE AT: Randalls Wine and Spirits, multiple locations, shoprandalls.com; $9.99 (six-pack, 12-oz bottles) PAIrIngS: Carne asada Sharp Cheddar I say that I like Double IPAs to have a light body that way you can really taste the hops. However, Maximus sticky body actually does a great job accentuating the beers hops, providing a viciously viscous, hoppy beer. It will stick to your ribs and maybe to your tongue. I like being proved wrong.
ProVEnAncE: Edinburgh, Scotland (43% abv)AVAILABLE AT: The Wine & Cheese Place, multiple locations, wineandcheeseplace.com; $28.99TrY IT: With your favorite tonic and a squeeze of lime
Scots have produced gin since the 1700s, and Edinburgh was the epicenter of that production.
Much like their friends in England, the Scots use local botanicals such as juniper, milk thistle, pine and heather to flavor their gin. Edinburgh Gin is a smooth, high-quality distillate. Juniper is the dominant botanical, but there are also strong notes of orange and lemon zest and a smooth, oily and slightly bitter finish.
ProVEnAncE: Scotland (40% abv)AVAILABLE AT: Randalls Wine and Spirits, multiple locations, shoprandalls.com; $109.99TrY IT: Neat, of course.
Many scotch fans focus their love on single malts, but blending the best single malts on the planet into one bottle would only lead to a world-class whiskey with even more complexity. This is what Johnnie Walker has been doing for centuries. The Gold label is a blend of more than 15 single malts, commonly 15 to 18 years old. The Gold was first produced in 1920 to celebrate 100 years of Johnnie Walker whiskeys. It is silky-smooth with a delicious honey-sweet finish and the trademark Walker smokiness.
ProVEnAncE: Iowa (40% abv)AVAILABLE AT: Friar Tuck, multiple locations, friartuckonline.com; $39.99TrY IT: Neat or in your favorite Manhattan
The good folks in Templeton, Iowa, were making the most prized whiskey in the country during Prohibition. Al Capone and his gang made it famous all over the country. In 2006, production started again, based on the original Prohibition-era recipe, and now it is here in Missouri. With a mash bill of 90 percent rye grains, this is a spicy mouthful of whiskey, which makes it a fantastic cocktail component. Its notes of caramel, butterscotch and allspice make it equally amazing alone in a glass.
The Civil life Brewing Co.s BriTish BiTTer
goose island Beer Co.s BourBon CounTy sTouT
TempleTon rye
laguniTas Brewing Co.s maximus
Johnnie walker gold
edinBurgh gin
beer spiritsWrITTEn By Michael Sweeney
The creator of STLHops.com and founder of St. Louis Craft Beer Week, Michael Sweeney is also the craft beer manager at Lohr Distributing.
WrITTEn By Chad Michael George
Award-winning sommelier and mixologist Chad Michael George is founder of Proof Academy, which covers everything from wine and cocktail list consulting to spirits and mixology education.
top DECEMBER pICKS
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31Inspired Food Culture December 2012
Provenance: Edna Valley, Calif.available at: Straubs, 211 W. Lockwood Ave., Webster Groves, straubs.com; $26.99Pairings: Winter bisque Glazed ham Gruyre Known for being a pioneer of the Rhone Rangers of California, John Alban has often been credited with bringing Viognier, a French grape, to California. Blends of bright tropical and stone fruits rounded out with layers of honeysuckle and sweet herbs make up both the stunning nose and the opulent palate of this wine. Its full body and creamy texture make it an exceptional selection for white-wine drinking during the colder red-wine-friendly months.
Provenance: Napa Valley, Calif.available at: The Wine & Cheese Place, 9755 Manchester Road, Rock Hill, wineandcheeseplace.com; $49.99Pairings: Grilled steak Venison Stilton
From first glance at the deep violet color of this California blend of Cabernet Sauvignon, Merlot and Syrah, its clear that youre in for an intense sensory experience. Aromas of dark berry and smoky tobacco hit long before the glass reaches your nose, and then rich flavors of plum and mocha fill your mouth. Given enough time to breathe after opening, this firmly tannic wine will transform into a complex ripe and spicy indulgence.
Provenance: Champagne, Franceavailable at: The Wine Merchant, 20 S. Hanley Road, Clayton, winemerchantltd.com; $46.99Pairings: Baked Brie Smoked fish Quiche
This growers Champagne is a traditional blend of 60 percent Chardonnay, 30 percent Pinot Noir and 10 percent Pinot Meunier. A highly versatile bubbly, it showcases a wide range of flavors, from peach and apple notes to hints of vanilla and baked bread. Alone, the wine stays clean, crisp and classic, perfect for toasting and pre-dinner enjoyment. With food, its creamy and sometimes spicy qualities emerge.
%PGInspired Food Culture %MO %YEAR
AlbAn VIneyArds CentrAl CoAst VIognIer 2011
gAlAxy 2006
gonet-MedeVIlle trAdItIon brut, nV
wineWRITTeN 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.
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32 feastSTL.com December 2012
Stop by to pick up more delicious recipes featuring Brussels sprouts. Visit straubs.com for information on its four locations.check it out!
Feast extra
Brussels Sprout-Duck Confit PastaBy TrenT Thrun, Steven Becker Fine Dining
This elegant pasta entre with rich flavors and lush ingredients is perfect for a dinner party.
Serves | 8 |
16 Brussels sprouts 1 to 2 tsp olive oil 2 shallots, peeled and minced 12 oz shredded duck confit* cup dried cranberries
2 lbs tagliatelle cup dry white wine 3 cups chicken stock 2 tsp orange zest cup slivered almonds, roasted 2 cups shaved tomme de savoie*
| Preparation | Bring a large pot of water to boil. Blanch Brussels sprouts for 5 minutes. they will be tender and bright green. remove with a slotted spoon and shock them in a prepared ice bath. cut in half and set aside. Heat olive oil in a saut pan. Add the Brussels sprouts and turn carefully until golden-brown. Add
Deep in our primal hunter-gatherer genetic code, it seems we still harbor the desire to conquer the biggest and best to feed our clan. So there is a certain satisfaction in bringing home a fully loaded stalk of Brussels sprouts from the market. Looking like a tropical vegan croquembouche, a stalk of fresh Brussels sprouts is not only a visual treat but also a nutritional superfood.
WhaT Is IT?
Brussels sprouts are a member of the brassica family of vegetables, which includes mustards, crucifers and cabbages. the sprouts are buds of the Brassica oleracea plant and grow upward from a central stem. the taste of Brussels sprouts is milder than that of cabbage, and they have a dense, chewy texture. Modern strains have been engineered to reduce the bitterness that used to define this most maligned vegetable. Purchasing the sprouts still on the stalk does little to improve flavor, but the stalk does continue to give sprouts some nutrients after harvest and allow the sprouts to remain vibrant and fresh longer.
hoW Do I use IT?
if you serve your Brussels sprouts boiled to a mealy pulp like your parents did, then please, please, please pay attention. roasting, steaming and braising are much better methods for showcasing the nutty character of the Brussels sprouts. Or try leaving them raw and shaving them thinly for salads. Pairing sprouts with ingredients such as bacon or pancetta, gruyre, balsamic vinegar, or lemon lends support to the natural complexity of the sprout. remove them from the stalk by twisting, not by pulling. the stalk is generally inedible, so the less of it that remains on the sprout, the better and the less prep work you have to do.
written by Erik Jacobs PhotograPhy by Jennifer Silverberg
Meet: BruSSelS Sprout StalkS
shallots and continue cooking until translucent. Add shredded duck confit and dried cranberries.
While the duck mixture cooks, boil the pasta until al dente. When the duck mixture starts to crisp, deglaze the pan with wine. Add chicken stock and simmer until reduced by half. Add cooked tagliatelle, orange zest and almonds. Warm until just heated through. Divide pasta among 8 bowls and garnish with tomme de Savoie.
* Duck confit and Tomme de Savoie, an Alpine cheese, are both available at The Wine & Cheese Place, 7435 Forsyth Blvd., Clayton, wineandcheeseplace.com.
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33Inspired Food Culture December 2012
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{gift a cherished heirloom}THIS HOLIDAY...
Your child. Your grandchild. You never know what to give them but youve got a lot to give. This year, help them out with a gift theyll cherish their whole life. Quality never goes out of style. They wont out grow it and time only makes them appreciate your gift more. Fine furniture enhances the quality of their life. It will always remind them of you and how you helped them foster their love for quality, too.
Dau Celebrating YearsVANGUARD DINING
THIS HOLIDAY... gift a cherished heirloom
Your child. Your grandchild. You never know what to give them but youve got a lot to give. This year, help them out with a gift theyll cherish their whole life. Quality never goes out of style. They wont out grow it and time only makes them appreciate your gift more. Fine furniture enhances the quality of their life. It will always remind them of you and how you helped them foster their love for quality, too.
15424 Manchester Rd. Ellisville 636.394.3005 daufurniture.com
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34 feastSTL.com December 2012
No More PlaiN CaNeNow that youve mastered the candy cane basics, try mixing in different flavors such as cinnamon or a touch of cayenne. And theres no limit to the number of colors you can use simply divvy up the initial candy mixture into however many colors you want and add distinct hues to each part before you combine them. The more, the merrier.
Make Candy Canes
Keep It SImpleCandy canes start out much like simple syrup. To begin, combine 3 cups granulated sugar, 1 cup light corn syrup and 1 cup water in a saucepan over medium heat. Stir continuously until the sugar dissolves. Stop stirring, place a candy thermometer into the pan and heat the mixture to 285F. Meanwhile, preheat the oven to 225F and apply nonstick spray to two baking sheets.
pour Some Sugar on meOnce the mixture has reached temperature, pour it onto one of the baking sheets. Cool the mixture for about 1 minute so that it becomes malleable. Add 1 Tbsp vanilla and 1 tsp peppermint extract. | 1 | Using a spatula or bakers blade the mixture will be too hot to touch fold the candy over itself until the flavorings are fully incorporated.
a touch of colorVery quickly, the mixture will begin to cool into a putty-like consistency. Separate the mixture into two equal parts. Place one part on the second baking sheet and keep it in the oven to maintain its malleability. To the other half, add 2 to 4 drops of red food coloring. Fold the mixture over itself until the color is fully incorporated.
the long Stretch| 2 | Put on two pairs of kitchen gloves (the candy is still extremely hot on the inside), and stretch out the red candy until its about three feet long. Bring the ends together and stretch it again. Continue stretching and folding until the candy takes on a ribbon-like sheen. Once complete, place the red candy in the oven and repeat with the noncolored candy. As you aerate the noncolored candy, it will turn white. Roll each pile of candy into a log roughly 1 inches in diameter. | 3 | Place the two logs side by side and roll them together into one large red-and-white log.
hooK emTwist and roll one end of the log to make a thinner linear section roughly -inch in diameter. The circular motion will create the barber pole stripe ubiquitous to candy canes. | 4 | Cut off an 8-inch length and bend one side to create the candy cane hook. Place on one of the baking pans and repeat with remaining candy. Wait for the whoas.
There are a multitude of reasons to make something from scratch better flavor, better quality, better presentation. But sometimes you make something from scratch because you want the whoa. It gives validation to your kitchen skills. In fact, the only thing more satisfying than the whoa is answering the question that always follows: Did you really make that from scratch? And the answer is always, Really, it was no big deal. To that end, this month were making candy canes yes, candy canes. Start practicing your humble face now because the season of whoa is upon you.
WRITTeN By Brandon chuang IllUSTRATION By Derek Bauman
| 3 |
| 1 |
| 4 |
| 2 |
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35Inspired Food Culture December 2012
Essentials for Your Home BarA good all purpose vodka, Absolut can't be beat $13.99. The Manhattan is hot again, Buffalo Trace Bourbon $17.99. Dolin Red Vermouth $12.99.A dash of Fee Brothers bitters $7.49. Maraschino cherries from Luxardo $15.99. Milagro Silver Tequila $22.99.Organic margarita mix from AloeRita $9.99. A Mexican aphrodisiac. Damiana $24.99.Locally made Pinckney Bend Gin $27.99. Old South Tomolives, pickled green tomatoes $2.99 The hottest holiday drink is Rum Chata $18.99.
1910 S. Jefferson. St. Louis 11000 Old Halls Ferry. St. Louis County 14201 Manchester Rd. Manchester shoprandalls.com
Join Us for the HolidaysWhere you are always treated like family.
Chicken, steak, pasta, seafood, salads & sandwiches. Dine-in or carry-out, full bar, large groups, outdoor patio.
Only 25 minutes from St. Louis. 255 N IL to Fosterburg Rd. Exit 13.
Open at 11am daily for lunch and dinner (Closed Mondays). See our website for events and specials www.castellis255.com
3400 Fosterburg Rd. Alton, IL 618.462.4620 castell is255.com
7415 State Rt 15 St. Libory, IL 618.768.4328 wenneman.com
Retail and WholesaleFor over 81 years, the Wenneman family business has been a tradition for many people in the St. Louis Metropolitan area. With total commitment to customer satisfaction as their primary objective, we place great emphasis on product quality and customer service.
Wenneman Meat Company is a full service, federally inspected, old fashioned butcher shop and meat market. We produce a complete line of our own meat, deli and poultry products. Our formulations and recipes have been passed down for generations, and remain unchanged, while continuing to grow our product lines. Retail and Wholesale
Chicken Dinner Sundays
Buy one chicken dinnerGet onechicken dinner FREEExpires December 30, 2012. Dine-in only.
114 W. Mill St. Waterloo, IL 618.939.9933 gallagherswaterloo.com
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36 feastSTL.com December 2012
Serves | 8 to 10 |
1 suckling pig (20 lbs is ideal) salt and freshly ground black pepper 4 heads garlic, peeled 4 onions, chopped 2 lemons, quartered 2 oranges, quartered 2 sprigs rosemary 2 sprigs thyme 2 sprigs oregano 1 small apple
| Preparation | Rinse the suckling pig under cold water and place on a sheet pan large enough to hold it. Season liberally with salt and pepper and place uncovered in the fridge overnight.
Preheat the oven to 275F. Season the inside cavity of the pig with salt and pepper and stuff with garlic, onion, lemons, oranges and herbs. Sew the cavity closed with a needle and kitchen twine. Place the pig, back side up, on the roasting pan with its arms and legs tucked under it. Season again with salt and pepper. Cover the
ears with aluminum foil and place a ball of aluminum foil in the pigs mouth.
Roast for 3 to 4 hours, or until the internal temperature reaches 160F. Remove the foil from the ears and mouth. Replace the foil from the mouth with a small apple if youd like. Turn the oven temperature up as high as it will go around 500F is ideal. Return the pig to the oven and cook an additional 30 minutes or until the skin is crisp and crackling. The skin may start to split, which is OK. Remove from the oven and let rest for 20 minutes before serving. Remove the twine from the belly and serve whole with small tongs for guests to serve themselves.
Known by many names around the world
lechn, guling celeng, spanferkel, cochon de
lait many cultures feature suckling pig as
the traditional centerpiece of a holiday meal
or special celebration. The pig was one of the
first animals to be raised for food. It is only
natural that someone would come up with the
idea of cooking a young piglet for its tender,
delicious meat. And we should thank that
person because it was pure genius.
Suckling pig is a pig that is still fed on its
mothers milk. A true suckling pig should be
around 20 pounds and slaughtered between
2 and 6 weeks of age. Typically a pig up to 40
pounds is still considered a suckling pig as
long as the piglet remained on a liquid diet
and was slaughtered no later than 10 weeks.
Meat from larger piglets is still delicious
but not as tender or fatty. Younger pigs have
a lot of natural collagen in them, giving the
meat and pan drippings a gelatinous texture
and making the skin incredibly crispy and
crackled, which is a true treat.
Roasting a suckling pig is incredibly easy.
I would say foolproof, but then someone
would prove me wrong. Suckling pigs are
traditionally roasted on their bellies with
their arms and legs tucked under them for
maximum skin exposure. Have I mentioned
that the crispy skin is divine? The ears will
easily burn, so covering them with a little
foil is a good preventative measure. The
traditional apple in the mouth makes for
great presentation, but it also has important
purposes. The open mouth allows some of
the steam to escape from inside the pig. Also,
without something in the pigs mouth (a ball of
foil works fine), the face tends to droop in an
unpleasant way. If the roasted pig is going to
be a centerpiece, it should be beautiful.
The most difficult part is sourcing the pig.
Your best bet is to order one online from
a reputable source, but I would certainly
recommend checking with local farmers.
High-end butcher shops will also special-
order them, especially during the holidays.
Make sure you ask them to clean the pig.
This includes removing the entrails and
sometimes the eyes and thoroughly cleaning
the pig. After that, you just have to get over
how incredibly adorable your dinner is before
you cook it. The rest is gravy literally. The
pan drippings make the best gravy ever.
Cassy Vires is the owner and chef of Home
Wine Kitchen. She received her culinary
training in Houston and has a knack for
reimagining classic dishes.
STORY And ReCIPe bY Cassy Vires PHOTOgRAPHY bY Jennifer Silverberg
Suckling Pig Suckling pig is such a wonderful treat and really simple to make. The key is the crackling, crisp skin, which will provide a wonderful crunch next to the juicy, tender meat. Serve as the centerpiece with a simple salad and sides
of roasted vegetables.
Suckling Pig
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37Inspired Food Culture December 2012 %PGInspired Food Culture %MO %YEAR
Visit schnuckscooks.com for Schnucks Cooks videos, recipes, locations, our monthly newsletter and more!
2012 Schnucks
Stir constantly about 13-16 minutes on medium heat. The mixture is ready when it can hold its shape on the back of a spoon.
Eggnog is made by cooking eggs, sugar and half-and-half.
Mix in remaining ingredients. Cover and refrigerate at least two hours before serving.
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 schnuckscooks.com. Youll 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! Youll find all the ingredients
and cooking equipment for each recipe next to our Schnucks Cooks station in select stores.
EggnogCreate your own eggnog, or stirred custard, this holiday season! Make everyones favorite holiday drink by watching our step-by-step how-to video and recipe online. Here are a few steps to get started.
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38 feastSTL.com December 2012
AerolAtte HAndHeld Milk FrotHer
PROS Neither too heavy nor too light, the heft on this frother was just right for me. This upscale model features all stainless-steel construction, a sturdy shaft and frothing head, and an easy-to-remove-and-replace battery cap. Foams whip creamier, faster and higher in less time with the Aerolatte frothers.
CONSNo negatives on this zippy frother. A storage case would be a nice addition.
$19.95; Williams-Sonoma, multiple locations, williams-sonoma.com
GeFu GeniAl Geniessen Milk FrotHer
PROSThis compact, lightweight tool features a soft-touch coating on its handle that provides a secure, comfortable grip. A side switch clicks in easily and holds steady as it froths. The designers at Gefu put more wiggle in the shaft. It rotates in a tight circle to create creamy, smooth foam. Almond milk whipped creamiest with this frother. Batteries included.
CONSThe more flexible shaft is the shortest of the bunch, so gauge shaft length to mug size before you froth. The battery cover is easy to remove, but it takes some wrangling to to work it back on.
$19.95; Cornucopia, 107 N. Kirkwood Road, Kirkwood, kitchencopia.com
BonJour CAF lAtte Milk FrotHer
PROSThis hefty frother sits pretty on the counter in a swirl of chrome. Park it next to your coffeemaker and froth away. Four batteries keep this baby purring through the milk as it expands to a fine creaminess for homemade lattes, cappuccinos and mochas. The frothing head, a tiny wave-like disc, differs significantly from the whisking heads, but it churns out impressive results. Theres an informative instruction book, with recipes included, in the box.
CONSFour batteries (which arent included) require a bigger handle, so check the grip before you buy. The switch, which is on top of the unit, doesnt lock in place. Keeping the button depressed can be hard on thumbs.
$21.95; Terra, 11769 Manchester Road, Des Peres, terrastl.com
AerolAtte steAM Free Milk FrotHer
PROSThis lightweight frother whooshed skim milk and soy milk into thick, finely textured foam in a flash. Almond milk and whole milk frothed more halfheartedly with bigger bubbles but still made the prettiest cocoas and coffees. The plastic handles easy to grip and the on/off switch locks in place as it whirls. Comes with batteries, a plastic case for storage and an instruction sheet with simple recipes.
CONS The cover of the battery case skitters rather than slides back into place on this model, but its a small quibble, easily remedied with patience.
$19.99; Bed Bath & Beyond, multiple locations, bedbathandbeyond.com
BoduM sCHiuMA Milk FrotHer
PROSWhen an extra-long shaft meets a small, tightly wound whisk head in this frother from the coffee mavens at Bodum, milks whip up into fizzy foams in a trice. The shaft snuggles into the handle housing on a spring, which cushions the bounce if you hit the sides of your mug as you froth. Loved the results, especially the lush froth of very cold skim milk. Available in no-nonsense black and bright colors, including purple.
CONSThe battery and switch cap isnt easy to remove and replace. The go button slides across the cap. It took me awhile to figure out how to make it whirr because there are no instructions and no graphics on the tool to guide you.
$14.95; Sur la Table, Plaza Frontenac, Frontenac, surlatable.com
Milk Frothers
WHAt to look For :HaNdleS: Whipping up a good froth takes less than a minute, but to minimize the stress from twists and bends on hands and wrists, find a handle that fits comfortably. A nonslip grip is a nice feature, but for this tool, comfort rules.
SwitCHeS: If the on switch doesnt lock in place, make sure you can depress and hold the switch without pain. SHaft aNd fROtHiNg Head: All the frothers tested use stainless steel for the shaft and the frothing head an important feature. Check that the shaft feels sturdy. Make sure the head attaches firmly. Where the
shaft meets the handle, look for a collar or spring that reinforces the connection and prevents liquid splashes up into the battery housing. fROtHiNg MOxie: Faster frothers delivered the thickest heads of foams in the shortest time.
CleaNuP: Dishwashers and frothers dont play well together. Cleanups easy but should happen right after you make the froth. Switch on the head in soapy water, rinse, wipe down the shaft and the housing with a lightly damp cloth, and dry with a soft dishtowel.
WrITTeN By Pat eby PhoToGrAPhy By Jonathan Gayman
Grab your favorite frother and whip up some creative cocktails at your next party. For more fun drink ideas, turn to Building A Better Bar.
CheCk out page44!
handheld
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*Sale prices include all rebates & discounts. Select in-stock vehicles only. **With approved credit, must qualify. See dealer for details.
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40 feastSTL.com December 2012
Celebrate Bavarian Advent und Weihnachten
1415 McKinley St. Mascoutah 618.566.4884 roemertopfl lc.com
Celebrate Christmas with authentic Bavarian specialties. Braised Duck,Wild Boar, Lamb, old fashion Potato Dumplings, Festbier Roast, Red Cabbage, Spatzle, Wurst Sampler, Schnitzel, Apple Strudel, and Kuechle.
Bring the family, create memories and taste the warmth of the season with Gluehwein and Feuerzangenbowle. Come and toast to the season with sweet wine, bier, music and Gemuetlichkeit. Please call for music schedule and reservations.
Frohe WeihnachtenReserve your Holiday Party now. Tues-Fri 11-2 & 5-9, Sat & Sun 5-9. Closed on Mondays.
Fun Food, Happy People, Great Drinks!FEAST FAVE
106 N. Main St. Edwardsvil le 618.307.4830
Cleveland Heath Chicken WingsCrispy, Sweet, Spicy
VOTED BEST NEW RESTAURANT - 2012 by the RIVERFRONT TIMESVOTED FAVORITE NEW RESTAURANT - 2012 by SAUCE MAGAZINE Mon-Fri 11:00-close, Sat 10:00-close Offering Saturday brunch First Come - First Serve (No reservations) Open Mon - Fri starting at 11 am and Sat starting at 10 am
Combine boiling water, sugar, lemon, cinnamon and cloves: stir until sugar dissolves. Add wine; simmer 20 minutes. Do not boil. Strain. Serve hot with a sprinkling of nutmeg.
Stone Hill Winery's Hermannsberger Mulled WineOne of many mulled wine recipes, this one is simple and unassuming. An even simpler way to make mulled wine is to purchase a bag of mulled wine spices and just drop it in the wine before heating. We carry the small spice bags in our well-appointed Hermann, New Florence and Branson winery gift shops.
1110 Stone Hil l Highway Hermann, MO 800.909.9463 www.stonehil lwinery.com
Ingredients: 1 1/2 cups boiling water1/2 cup granulated sugar1/2 lemon, sliced2 whole cloves
2 sticks of cinnamon1 bottle (750 ml) of Stone Hill Winery Hermannsbergernutmeg
*Valid only with purchases of two dinner entrees. Dine-in only. Not valid on holidays, restaurant special events or with any other discount. See web site for exclusions. Tax and tip not included. Expires 12/31/12.
Simply the best Steaks and SeafoodKreis 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 and Seafood including our famous Prime Rib. Simply the best available-Top 2%. As well as Colorado Lamb Chops, the best you can buy!
535 S. Lindbergh St. Louis 314.993.0735 kreisrestaurant.com
Bring In This Ad For:
Half off a bottle of Wine from our Wine List. Discount up to $30 or 20% Off your bill. Discount up to $20
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41Inspired Food Culture December 2012
YOUR KIND OF LUXURY.MORE THANEVER.SELECTION HAS NEVER BEEN BETTER.
ENCLAVE FEATURES INCLUDE: 288-hp 3.6L V-6 direct-injection engine | Three rows of rst-class seating for up to eight passengersTri-zone automatic climate control system | Available Rearview Camera System and Ultrasonic Rear Parking AssistAvailable Bose 10-speaker 5.1 surround sound DVD entertainment system | QuietTuned interior4-year/50,000-mile Bumper-to-Bumper Limited Warranty,* plus 24-hour Roadside Assistance and Courtesy Transportation
Discover more at buick.com.
*Whichever comes rst. See dealer for details. 2012 General Motors. All rights reserved. Buick Buick emblem Enclave QuietTuning
Suntrup Buick GMC4200 N. Service Rd. I-70 and Cave Springs
639-939-0800 www.suntrupbpg.com*See dealer for details. Ad vehicle not compatible with any other dealer promotions.
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42 feastSTL.com December 2012
get hands-on: Join Feast and schnucks Cooks Cooking school on Wed., dec. 19,
at 6pm to make the dishes in this months menu. tickets are just $40 for a night of cooking, dining and wine. RsVP at schnuckscooks.com.
A spectacular French dessert, croquembouche was first made by the renowned chef Antoine Carme. The name translates to crunch in the mouth, as each profiterole that makes up this decadent display has a lightly crisp exterior that gives way to its cream-filled center. This beautiful and delicious creation announces a celebratory occasion such as a wedding, baptism, or party at a special time of
| Preparation Pte Choux | Preheat oven to 425F. Combine water, butter, sugar and
salt in a saucepan and bring to a boil. Add the
flour all at once and remove from heat. Beat
with a wooden spoon until the mixture comes
together and forms a ball. Transfer the dough
to a mixing bowl and let cool for 3 to 4 minutes.
With a hand mixer set on the lowest speed,
add eggs one at a time. Make sure each egg is
completely incorporated before you add the
next. Once all eggs have been added and the
mixture is smooth, place the dough into a piping
bag fitted with a round tip. Pipe immediately
into golf-ball-size rounds spaced 2 inches apart
on parchment-lined sheet pans. Bake for 10
minutes. Turn the oven down to 350F and bake
10 more minutes or until golden-brown. Remove
from oven and immediately pierce with a paring
knife to release steam.
| Preparation Caf Crme Filling | Place egg yolks, sugar, cup coffee liqueur and tsp
instant espresso in the top of a double boiler.
Continuously whip the mixture with a whisk or a
hand mixer until tripled in volume. Remove the top
pan from the double boiler and set aside to cool.
In a small saucepan, combine gelatin and water
and let stand until thick. Place the saucepan over
low heat, stirring constantly until the gelatin
dissolves. Set aside to cool completely.
In a large chilled bowl, combine heavy cream,
powdered sugar, remaining coffee liqueur and
remaining instant espresso. Beat with an electric
mixer until the cream becomes slightly thickened.
Reduce the speed of the mixer to low and add
the gelatin to the whipped cream until combined.
Return the mixer to medium-high and continue to
beat until firm. Fold the whipped cream mixture
into the egg mixture until combined.
Serves | 16 |
Pte Choux 1 cup water 6 Tbsp butter 1 Tbsp sugar tsp salt 2/3 cup flour 4 extra-large eggs
Caf Crme filling 8 egg yolks cup sugar cup coffee liqueur, such as Copa de Oro or Tia Maria, divided 2 tsp instant espresso, divided 2 tsp unflavored gelatin 8 Tbsp cold water 2 cups heavy cream 6 Tbsp powdered sugar
toPPings 1 cup heavy cream 2 cups chopped bittersweet chocolate 1 jar fine caramel or salted-caramel topping
STORy And ReCIPe By Gabrielle DeMichele PhOTOgRAPhy By Jennifer Silverberg biTe-Size delighTS
Building a Better CroquemBouChe. When piping the pte choux, be sure to create evenly sized rounds. This will help keep your tree straight and balanced. If you do not have a pastry bag, you can use two spoons. As you reach the last of the pastry, create a few smaller rounds you can later use to fill
in empty spots in your tree. While assembling the croquembouche, turn the serving plate often and survey your work to back to ensure that your structure is straight. If you want to employ an advanced technique, drizzle the tree with spun sugar, the traditional topping for this dessert.
chefS tipS :
croquembouche
JOIN US! RSVP:
schnuckscooks.com 314.909.1704
Make the Meal: Rack of lamb Potato and celeriac gratin Roasted cauliflower
Croquembouche
learn MOre: In this months cooking class, you will learn how to french lamb chops and make and fill puff pastry. Well also stabilize whipped cream, which is a great skill for creating cream fillings and whipped cream frosting, and well perfect the drizzling technique, key to creating beautiful desserts.
| Preparation Toppings | heat the cream over medium heat until hot but not boiling. Place
the chopped chocolate in a mixing bowl. Pour the
hot cream over the chocolate and let sit for 2 to
3 minutes. Whisk ganache until smooth and set
aside to cool to room temperature.
| To Assemble | Cut a small slit in the top of each puff and fill with the caf crme. On a cake
stand or serving platter, assemble the puffs in
a circle. Top some with the ganache and drizzle
some with the caramel. Stack the next layer of
puffs, creating a circle that is smaller than
the base. Top with ganache and caramel,
and continue until you have reached
the final layer of your tree. Fill in
any empty spots with smaller
puffs. drizzle the finished
croquembouche with more
ganache and caramel.
year. Although the croquembouche is the pice de rsistance, you want the rest of the meal to be special as well. Thats why weve paired this dessert with succulent rack of lamb, a princely entre in its own right. Creamy potato and celeriac gratin complements the gaminess of the lamb, and roasted cauliflower adds earthy flavor to the meal.
314-534-1700 stlsymphony.org
DECEMBER 20
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DECEMBER 7-9
MESSIAHDECEMBER 28-30
PIRATES OF THECARIBBEAN
DECEMBER 31M&I WEALTH MANAGEMENT
NEW YEARS EVECELEBRATION
DECEMBER 21-23
HOLIDAY CELEBRATION
PRESENTED BY MACYS
DECEMBER 14-16
CIRCUS FLORAPRESENTED BY THE WHITAKER FOUNDATION