october 2011 feast magazine

lilumas little sister

the side doorfully caffeinated

coffeegalorefeeding the rehouse

four-alarm fare

Inspired Food Culture | Saint Louis feastSTL.com | OCTOBER 2011 | FREE

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CATCH THEULTIMATEBUFFET

PHOTO

GRAPHYBYJennifer

Silv

erber

g

70Keeping upwithTHe JOneSeS

Headwith us to JONES HERITAGE FARM & MARkETand see for yourself why this pig is all grins.


..RVR.CTY RIVERCITY.COM..RV..

from the staff

| 14 | feaststl.comWhats online thismonth.

| 16 | from the PUBlIsherSweet Sundaymornings.

| 18 | feast faVesOur sta and contributorsshare inspired ideas fortasteful living in St. Louis.

colUmNs

| 32 | my stUffLearnhowto leadacivil life fromTheCivil LifeBrewingCo.s JakeHafner.

| 35 | gadget a-go-goWeputvecoeegrinders to the test.

| 36 | oN the shelfNewand notable in beer,spirits andwine.

| 38 | mystery shoPPerBuy it and try it:sweet dumpling squash.

| 40 | tech schoolGet juicier,moreavorful resultswithsalt-crustedbaking.

|42 | easy eatsAsavory sou ina fewsimple steps.

| 82 | PUll UP a chaIrTheFloChair oers up awickedwicker design.

COVERPHOTOGRAPHYOFGREATLOCALDONUTS (PG52)

BY Jonathan Gayman

OCTOBER 2011

Inspired Food Culture | Saint Louis

44

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52

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AllArtPeter

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2011

Join us for a special uncratingparty on October 14, 68pm.Recent works will be available

for acquisition.

Exhibition previews beginSaturday, October 15.

Saturday, Oct. 22 710pmSunday, Oct. 23 14pm

RSVP please: 314-727-1345 [email protected] 14 N. Meramec

Clayton, Missouri

Lcole CulinaireOctoberfestDinner

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ROTHMAN HELPS YOU ENTERTAIN YOURGUESTS IN STYLE WITH THESE BEAUTIFULCLASSIC DINING SETS FROM BROYHILL.


Info @ stanleycigarco.com

Good life inside and out

11769 Manchester Road Des Peres MO 63131

314-966-0800 www.terrastl.comIn Des Peres Commons next to Ace Hardware

Mon-Fri 10am-7pm Sat 9am-5pm Sun 10am-5pm

221 Lamp & Lantern Village Town & Country MO 63017

636-386-7733 www.acestl.comInside of Rick's Ace Hardware

Mon-Fri 7:30am-9pm Sat 7:30am-7pm Sun 9am-6pm

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Volume 2 | Issue 10 | October 2011

Publisher and EditorCatherineNeville

Managing EditorBrandiWills

Online EditorKristin Brashares

Art DirectorLisaTriefenbach

Vice President of AdvertisingDonna Bischo

Copy EditorJill Pfeier

ProofreaderSarah Baraba

VideographerHannah Radcli

ContributingWritersNathaniel Bonner, Erin Callier, Russ Carr, Pat Eby

ChadMichael George, Jennifer Johnson, Angela OrtmannMattSeiter,MattSorrell, Michael Sweeney, CassandraVires

Contributing PhotographersJonathanGayman, GreggGoldman, Tuan Lee, Laura AnnMiller

Jonathan Pollack, Jennifer Silverberg, CoreyWoodru

Contact UsFeastMedia, 900N.Tucker Blvd., 4th Floor

St. Louis,MO63101feastSTL.com

Advertising InquiriesSusan Eckert, 314.340.8587

[email protected]

Editorial [email protected]

DistributionTo distribute FeastMagazine at your place of business, please

contactTomLivingston at [email protected].

FeastMagazine does not accept unsolicitedmanuscripts,photographs or artwork. Submissionswill not be returned.

All contents are copyright 2010-2011 by FeastMagazine.All rights reserved.

Reproduction or use in whole or in part of the contents, withoutthe prior written permission of the publisher, is strictly prohibited.

Apublication of Suburban Journals of Greater St. Louis, LLCA Lee Enterprises Company

Magazine

opening this fall

KELLY ENGLISHIS COMING.Make mental reservations now.

Know When To Stop Before You Start. Gambling Problem? Call 1-888-BETSOFF.Must be 21 or older to participate, gamble or obtain a Total Rewards card. For more information call 314-770-8100. caesars.com 2011, Caesars License Company, LLC.


Online Features

ONLINE CONTENT

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

Inspired Food Culture | Saint Louis

The Feed Online Exclusives This Months Feast Watch & Listen Feast Events Recipes

CONNECT WITH US

www.feastSTL.com

BEhINd THE SCENES Get into the kitchen at Three Sixty with chef Rex Hale and publisher Cat Neville to get his insight on why its best to source from local producers.

ONLINE FEATURES KING OF THE HILL: Sandwich-loving photographer Corey Woodruff heads to one of St. Louis best-loved foodie neighborhoods The Hill and walks out with six seriously tasty subs.

QUITE THE PAIR: Get out and about in the Central West End, and indulge in STLwinegirl Angela Ortmanns wine-and-food pairings at the neighborhoods restaurants. First up: Salt. PHOTOGRAPHy by J. POLLACk PHOTOGRAPHy

TRAVELOGUE: Delight in some incredible dinners in Portland, Maine, with frequent-traveling FEAST reader kathryn Adamchick in this photo essay.

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

Scan this tag to LIkE us right now!

Get the free app at gettag.mobi

Scan this tag to FOLLOW us right now!

Behind-The-Scenes Video

PHOTOGRAPHy By COREy WOOdRUFF


Theater the way itsMeant to be seen...

The Box Office:

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Feast Your EyesSat., Oct. 1, 11am; Contemporary Art Museum

This free program invites you into the museum for a tasting hosted by Francos Chris Williams. The menu is inspired by the exhibitions and is paired with local wine and cocktails.

Maplewoods Arts & Eats Walk + 2nd Annual Fiddle FestFri., Oct. 7, 6 to 9pm; Downtown Maplewood

Stroll through Maplewood as fiddlers play and food purveyors offer food and drink specials to passersby.

Wine TastingThu., Oct. 20, 6 to 7pm; Salt

Complimentary, [email protected]

Join columnist Angela Ortmann for a food-and-wine tasting at Salt.

Feast Book Club Meet-UpMon., Oct. 24, 6 to 7pm; Robust

Sommelier Jennifer Johnson will discuss The Wild Vine by Todd Kliman, which chronicles the history of the Norton grape. Enjoy free hors doeuvres, conversation and wine specials. Pick up your copy of the book at Left Bank Books or at left-bank.com and get 20 percent off!

LEcole Academy Wine Styles and Production ClassOct. 24 and 25, 5:30 to 9:30pm; LEcole Academy

$160, lecoleacademy.com or 314.587.2433

Get an in-depth look into the three wine styles: still, sparkling and fortified. Understand fermentation practices, production techniques and regions common to these methods.

Schnucks Cooks Cooking ClassWed., Oct. 26, 6pm; Schnucks Cooks Cooking School

$40, schnuckscooks.com or 314.909.1704

Think you cant make a souffl? Think again! Join us for this hands-on class and make the potato and cheese souffl on page 42.

Just Like Mom Used to MakeWed., Nov. 2, 6pm; Truffles

$150, todayattruffles.com or 314.567.9100

Chef John Griffiths brings together St. Louis leading chefs for a six-course dinner to benefit the ALS Association and Hope Happens. Each chef will create dishes inspired by his childhood.

Oceania Luxury Culinary CruiseMay 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 Athens to Ephesus.

Cats PicksWednesdays, 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.

FROM THE PUBLISHER

feedback?

[email protected]

PH

OTO

GR

AP

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By

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ee

PSfeaST eVeNTS

Turns out Jake Hafner, the captain of the barley ship at the newly opened The Civil Life Brewing Co., and I have something in common.

When I interviewed him for our My Stuff column (p. 32), I asked him what hed do with a Sunday if he didnt have any obligations. He said the first thing hed do is watch Sunday Morning on CBS. I watch very little TV, but on a relaxed Sunday morning, thats exactly what I like to do: pour myself a cup of hot coffee, plop on the sofa and watch what I consider to be one of TVs best magazine shows. The only thing that can improve that laid-back moment is a bagful of fried happiness from John Donuts. (My absolute favorite is the cinnamon-sugar cake donut on page 54.)

Donuts and coffee are made for each other, and we paired up some of St. Louis best donuts with locally roasted java for our cover story this month (p. 52). Now that fall is here, mornings are crisp and custom-made for steaming mugs of aromatic coffee. Its the perfect excuse to seek out locally roasted beans. Roasters big and small are peppered throughout our region, just like our favorite neighborhood donut shops. Donuts and coffee: Lifes pleasures dont get simpler, or more enjoyable, than that.

Until next time,

Catherine Neville


7 ST. LOUIS METRO AREA LOCATIONSMANCHESTER....................Manchester Rd. E/141 across from Starbuck.........636-391-8600SUNSET HILLS ................... Lindbergh & Watson near Home Depot ..................314-821-5066LADUE................................ Ladue Rd. & I-170 next to Maggie Moo's...............314-726-5505ST. PETERS ........................ 94 & Mid Rivers Mall Dr. /94 Crossing ...................636-928-9474CHESTERFIELD VALLEY..... Chesterfield Commons Near Lowe's......................636-519-8400FENTON.............................. Gravois bluffs/behind Walgreens ...........................636-326-9972SWANSEA .......................... Rte. 159/1 Blk. S. of Outback Steak House ............618-235-1969

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Top three (3) finalist's recipes will be tasted and judged by a select panel.

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EXCLUSIVE VIDEO! Meet chef Hale and get an inside peek at howhe designedThree Sixtysmenu. Scan theMicrosoftTagfromyoursmartphone (get the freeappatgettag.mobi),orwatch thevideo in theWatch&Listensectionat feastSTL.com.

FEAST FAVES | where were dining

PHOTO

GRAPHybyCoreyWoodruff

A FRESH PERSPECTIVEStep inside theelevator atHiltonSt. Louis at theballparkand ride to thevery topof thehotel.Now, stepouton the26thoorand take in theview.butdont get soenthralledwith thescenery that you forget the foodanddrinks.ChefRexHale sources ingredientsas locally aspossiblewhencraftinghisavorful dishes, designed tobesharedandpairedwithwine, beeroroneof thebars signaturedrinks. Koreanbarbecued-pork tacosare toppedwith spicykimchi andacool cucumber salad.Chickenspiedini is givenanupdateatThreeSixty.Here, thetenderwhite-meat chicken roulade, stuedwithgarlic,Parmesanandherbs, is cookedsousvideandservedslicedatop rawsaladgreens. Pizzasarent tobemissed.Thewildmushroompie features fungi fromOzarkForestMushrooms, and thesausagepizza sportsSalumebeddunocchionaandcoppa.Our favorite item, however, is theroastedbarbecueoysters, cookedon thehalf shell anddrippingwithmeltedbutter.Toast all this good food (andtheunparalleledview)witha craftcocktail: tryMurderon theDanceFloor (rum, roastedstrawberries, vanilla,lemon,Champagneandhibiscuswater) or thePurps(blackberries, balsamic syrup, bourbon, lime juiceandsoda). If youhaveone toomanycocktails, youcanalwaysbookoneof thehotelsequally sophisticated rooms. C.N.

1 S. broadway,Downtown360-stl.com

Three Sixty

314.241.8439

DOWNTOWN


22 Lincoln HWYFairview Heights, IL 62208

618-632-1200

11905 New Halls Ferry Rd.St. Louis, MO 63033314-972-8557

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When you want to serve the very best.

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FEAST FAVES / seCret IngredIentFEAST FAVES | what were drInkIng

Zinfandel has been grown in California since the 1830s and has found an idealhome in Sonoma, beneting from itswarmdays and cool, maritime-inuencednights. It has regained recognition as Californias claret after the rise and declineof white Zin, a sweet pinkmade fromZinfandel grapes, but bearing littleresemblance to true Zinfandel. Dicult to grow and identical to Italys Primitivo,Zinfandel is thin-skinned, is prone to disease andmust be picked precisely atharvest. This compelling grape produces a diverse range ofmedium- to full-bodied styles that are full of impact, characterized by pepper, spice and bramblefruits. Zinfandel pairs beautifully withbarbecue,Mexican food and strongcheeses, enhancing these foodsavorswith its own uniquemlangeof spice, depth and power.

SonomaZinfandelwrITTen by Jennifer Johnson

Murphy-Goode Liars diceZinfandeL 2008SonomaCounty, Calif.

Theappeal of thismedium-bodiedZinfandel is in itsmoderation of impact,with restrainedblackpeppernotes, jammywild raspberry aromas, ripe plumsandvanilla bean. Anelegant, substantial and softnishbrings tomind toasty coconut. Pairwith brownsugarandbourbon ribs, red-chile chickenenchiladas andcrispy stuedolives.

$15.99; Starrs, 1135S. BigBendBlvd., RichmondHeights, starrs1.com

peZZi KinGVineyardsZinfandeL 2008DryCreekValley, SonomaCounty, Calif.

Theacid-tannin balanceon thisfull-bodiedwine is striking,witharomasof fresh-crackedblackpepper, dark berries, plumsandatouchof port-like dried fruit.Thepalate oers cherries, cola, darkchocolate andadditional spice-clove notes. Pairwith abig, juicyhamburgerwith a thick slice ofCheddar andhomemade chunkyketchuponabriochebun.

$18.99; Kayas ImportWineandLiquor, 4117UnionRoad,Oakville,kayasimport.com

ASt. Louis-basedwine and food enthusiast, Jennifer Johnson is a sommelier,wine educator, journalist and hospitality andmarketing consultant who loves tocelebrate life, family, food andwine


FEAST FAVES | where were dining

PHOTO

GRAPHybyJonathan

Gayman

fialas new roomYou really ought to do somethingwith that back room, hasbeen the suggestion ofmany caring customers at Lilumasincewe opened. Letsmake it simple, fun and fresh. I haventdescribed the dishes, so youmust just trustme. I promiseyoull like themall. Jim Fiala

And youwill. youll just have to trust us. Fiala has takenwhathe loves about Italian restaurants and one small, happyplace in Florence in particular and turned a little-usedcorner of Liluma into the SideDoor. Here, wines are $12 to$15 a bottle. There are red-and-white checked cloths on thetables. Snapshots of Fialas journeys through Italy pepper thewalls, and nothing on themenu costsmore than $10. ClassicAmerican foods, like fried bologna, peas and carrots, andsurf-n-turf, are given playful reinvention. The fried bolognais actually chunks ofmortadella wrapped in prosciutto, friedand drizzledwith balsamic vinegar. The peas and carrotsdish is in the pillows section of themenu. It features freshlymade ravioli and is a carrot-lled puof pasta saucedwitha delicate pea pure. Other pillows to try includeDucks in aLake, where duck-cont-lled pasta oats in a rich, true-scented duck broth. And the surf-n-turf? Notwhat you think.Its perfectly seasoned, grilled shrimp served atop juicy grilledwatermelon. Its an unexpectedly delicious combination, andthats whatmakes it so fun. C.N.

236N. Euclid Ave, CentralWest Endalafood.com

howie Sher

LilumasSide Door314.361.7771

CENTRAL WEST END

FEAST FAVES | MeeT & greeT

WRITTEN byPat Eby

St. LouisanHowie Sher is going head-to-headwith the big guys in snackfoodswith a newbrand,What-A-ya-Nuts?!

With snazzy packaging, spot-on humor and all-natural ingredients thefour zany avors of tasty nut clusters have already caught nibblersattention. Not an easy nut to crack, but Shers 20 years of experience inthe grocery business gave him a goodwhack at it.

Long before therst turquoise talk bubble shouted What-A-ya-Nuts? ! ,hed crafted a solid business plan. He enlisted friends and longtimebusiness associates in the project, too.

LikeWhat-A-ya-Nuts?! on Facebook. Follow themonTwitter. youwontnd awebsite because Shers about connections, interaction and, ofcourse, nuttiness.

PHOTOGRAPHy by J. Pollack Photography


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FEAST FAVES / seCret IngredIentFEAST FAVES | FOOd stUFF

FLAVOREDSALTSAs if saltwasnt alreadyour favorite seasoning, these tastycrystals adddepthofavor to each lick of the lips. B.W.

Sprinkle it on: Buttered popcorn or egg Salad

Sprinkle it on: chili or fried chicken

Sprinkle it on: pot roaSt or lentilS

|1 | Tartuangheblack trueseasalt, $19.95 (100g);SurLaTable,PlazaFrontenac,Frontenac, surlatable.com |2 |Smokedbaconchipotleandhabaneroseasalt, $9.99(4.5oz);DiOlivas,multiple locations, diolivas.com |3 | Falksaltwildmushroomsalt, sold inbulk for$1.88peroz;ExtraVirginAnOliveOvation, 143RitzCarltonDr.,Clayton, extravirginoo.com


Your Financial Oasis

Great Window of Opportunity to Enhance your Financial Freedom0& 5 d$j dj+l (d( d05j ]02 +(j) d$j b5.+0$jl 2l+j o_ l02 (0 2j+ db)(0+bo ]j$j]) Mh 0&+j (b+jl 0h jb2fa&)( 20(dj+ 2&5j+ ( 02j 0h (dj bf 2_) fb$j &) o]]a

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Celebrating 5 Years ofBBQ, Booze, and Blues!

$5 Menu Items All Month

Retro Magic Hat Bike Giveaway benefiting Lindberghand Webster Groves High School Bands.

Miller Cup BBQ Championship 10.23.11 with Zydeco Crawdaddies

34 South Old Orchard Ave., Webster Groves - (314) 968-0061

Hwy61Roadhouse.com

"Celebrate your Oktoberfest with Kenricks"

Joe the butcher says...yyyBratwurst...an AmericanSummertime Favorite

"C

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

Try these deliciousKraut Ribs for an authentic Oktoberfest experience.

Try them All!

CLIP & SAVE

Apple BratwurstBacon CheeseburgerBavarian BratwurstBeer BratwurstBreakfast SausageChicken Cordon BleuChicken with RoastedPeppers and GarlicGreen Pepper &Onion SausageHungarian SausageIrish BangersJambalaya BratwurstJalapeno &Cheddar Bratwurst

Jalapeno & CheddarMardi Gras SausageMushroom SwissBratwurstPizza Supreme BratwurstItalian SazizaSmoked AndouilleSmoked GarlicSummer SausageSmoked Polish SausageSpinach BratwurstTurkey BratwurstTurkey SazizaWine and Cheese SazizaSmoked Apple Maple

Chicken SausageSmoked Jalapeno& Cheddar ChickenBratwurstSmoked ChickenBratwurstSmoked CheddarBratwurstSmoked AppleMaple BratwurstSmoked BavarianBratwurstSmoked Jalapeno &Cheddar Bratwurst

KENRICKS IS A PROUD SPONSOR AND VENDOR OFWO2HwpFnpE2 hE y ?9? ry* npE2h.yM hI [pFKyI* w02 *H0 rHI2 jy.p 2H wp hI[pFKyI* 2H GyF2yOp hI 2jp npE2h.h2hpE ZI O2 XH0hE ,p jy.p H0F H,I WO2HwpFnpE2hI X*HIE VyFO w* 2jp wFp,pF* nFHK Wu2HwpF 6 MH0 ,hMM (hIr YpIFhuOE 2jpFplFhMMhIl yMHIl ,h2j GMpI2* Hn wppF yIr lHHr 2hKpE nHF nyKhM* yIr nFhpIrEphIl [pFKyI WO2HwpFnpE2 hE HIp Hn K* ny.HFh2p 2hKpE Hn 2jp *pyF IH2 Q0E2nHF 2jp wppF w02 yMEH wpuy0Ep Hn 2jp lFpy2 nHHr yIr npE2h.yM n0INFyrh2hHIyM [pFKyI WO2HwpFnpE2 nHHrE hIuM0rp EKHOpr jyK jHuOE GFp2)pMEGH2y2H GyIuyOpE Ey0EylpE yIr Ey0pFOFy02

1 Slab Spare Ribs

or Baby Back Ribs

3 lbs. Sauerkraut

1/2 CloveGarlic

1/4 Cup of Choppe

d Onion

Tsp. Salt

Tsp. Pepper

1 lb. Piektowski's F

amous Smoked

Kielbasa cut into 2

inch pieces

DIRECTIONS:

Cut between each

bone of the ribs so

that youhave indi

vidual ribbones. In

a frying pan

combinegarlic, sal

t, pepper,and ribs.

Cook on medium he

at until ribs are bro

wned. Inthe

meantime, combine

sauerkraut, choppe

d onion, and 2 quar

ts of water into a st

ock pot on

the stoveat low to

medium heat. Once

ribs are browned,c

ombine smoked Ki

elbasa and

ribs into the stock p

ot. Cook covered fo

r 2 1/2 - 3hours. Wh

en done cooking, d

rain juiceand

serve meat atop a b

ed of thesauerkrau

t. Serve with Germa

n Potatosalad for

the perfect

authenticOktoberf

est experience.

Here is a list of the homemade sausaages made inKenrick's very own sausage kitchen:


PingPong

FEAST FAVES | whAT were drInkIngPHOTO

GRAPHybyLaura

AnnMiller

This classic cocktail has a signicant attachment to St. Louis. It wascreated in 1903 by JamesG. bennet at the brokenHeart Caf, oncelocated at 16 S. broadway. Its featured in the old bar booksBariesand Cocktails (1927),Savoy Cocktail Book (1930),Bartenders GuidebyTraderVic (1947) and various other old relics. Sweet, tart andsurprisingly refreshing, its a great starter or nisher.

The liqueurs used in this drink are quite interesting. Sloe gin isnt, asyoumight suspect, a type of gin. In fact, its a liqueur, meaning that bylaw it can contain a certain percentage of sugar per liter. Typically, sloegins are between 15 percent and 30 percent alcohol. Sloe gin is a lighterspirit weaker if youwill thats avoredwith sloe berries, a type ofsmall plum.When it comes to sloe gins, The bitterTruth is one of themost popular brands available in ourmarket. However, if you happento have a bottle of Plymouth SloeGin, use it. Inmy opinion, its the bestsloe gin youll nd.

Violette is a liqueurmade from several owers found in the Swiss Alps,with violets being the primary ingredient. There are three productsIm aware of that are recreations of the original Violette: Rothman&Winters Crme deViolette, The bitterTruthsViolet Liqueur and Crmeyvette.The rst two are now available in St. Louis. The other, whichis produced by the same peoplewhomake St. Germain elderowerliqueur, should be available locally in the future.

Equal proportionsof these two liqueurs, combinedwith lemon juice,createabeautiful combinationofavorsandcomplexities that hits everyareaof the tongue.All in all, thePingPong isquite thecrowdpleaser.

Ping PongServes | 1 |

1 oz The Bitter Truth Violet Liqueur1 oz The Bitter Truth Sloe Ginoz fresh lemon juice

lemon peel, for garnish

| Preparation | Pour all ingredients into a shaker. Add ice, shake andnestrain into a chilled cocktail glass. Garnishwith a twist of lemonpeel.

STORy And RECIPE byMattSeiter

MattSeiter is a co-founder of the United States Bartenders Guilds St. Louischapter, amember of the National Board for the USBGsMA programand is acontinuing educator for all desiring knowledge of the craft ofmixology. He is amember of Drink Lab and is the creator of the Sanctuaria Cocktail Club.

now, For the rest of the BottleCrme de violette and sloe gin are great liqueurs to stock in your bar. Although they arentstaples formixing and I dont know of any other drinkswhere they appear together they havemany tasty applications.

Crme de violettes oral, sweet and seductive qualities really stand out in the Aviation, aclassic cocktail made from a beautiful blend of gin, lemon juice, maraschino and crme deviolette. If you prefer something on the drier side, try the Attention, a pastis-rinsed glass

lledwith gin, dry vermouth and a touch of the purple stu, garnishedwith a lemon peel.This lively liqueur also translateswell to food. Take a scoop of butter pecan ice cream,sprinkle with cocoa powder and pour on an ounce of crme de violette in lieu of chocolatesauce. youwont be disappointed.

Sloe gin is, of course, the star of a SloeGin Fizz. but this tart, invigorating, classic liqueurcant be pigeonholed. Its great in a number of cocktails. One ofmy favorites is theModernCocktail no. 2, a blend of scotch, sloe gin, absinthe, orange bitters and grenadine. youcould also try a Charlie Chaplin, a favorable aair consisting of equal parts sloe gin,apricot liqueur and lime juice. And, on the culinary side, next time youmake peach pie, tossan ounce or so of sloe gin into themix to give this sweet treat a touch of tartness. M.S.

BArTender knOwLedge


If youve befriended us on Facebook, you knowrst-hand that we take a lot of pictures of food.At restaurants, at culinary classes and events, at outdoor gatherings, you name it. Andwevelearned that nomatter howbeautifully presented and expertly plated the dish, it wont lookits best without good lighting.Which is whywere excited about exible lighting designs thatallow you to position the bulbswhere youwant them formaximumeect, casting a lovely glowon centerpiece dishes and gorgeous dining designs.

Were particular fans of the 3.0Chandelier fromCB2 (pictured), with its dramatic industrialconstruction, exposedblack cord and hinged arms that oer endless angling options. Now,whenwe serve updinner itwill instantly look as prettyas the pictures in themagazines. Right? B.W.

Flexible lighting

$199 per chandelier (two pictured); image courtesy of cb2.com

FEAST FAVES | deSign TrendS we Love


My idea of the ultimate vegetarianburger is the black bean burger fromFozzies Sandwich Emporium. Itshousemade black bean patty is toppedwith eld greens, roasted peppers,caramelized onions and roasted garlicmayo and is served on awhole-wheatbun.The texture is perfect. Its not toospicy but not toomild. It lls you up.And, best of all, it stands the true testof any veggie burger its even greatwithout cheese! You can add cheese if

youd like, but the great avor holdsupwell on its own. And be sure

to get Fozzies homemadechips as a side to thismouth-watering burger.

1170 S. Big BendBlvd.,RichmondHeightsfoodatfozzies.com

FEAST FAVES / SecreT ingredienTPHOTO

GRAPHYBYLau

raAnnMiller

FEAST FAVES | THe diSH

FozziesSandwichEmporium

314.932.5414

Richmondheights

COnTRIBuTORS PICk Laura AnnMillerFozzies BlackBean Burger

Seemore of Lauras work in thismonths cocktail column (pg. 23), Gadget-A-Go-Go (pg. 35) and online at feastSTL.com.

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Fall Fashions Begin at The Fur Center

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The FurCentreK3G 6:K9:

*Offers expire August 31, 2011. All advertised fares, offers and any applicable shipboard credits, upgradesor special amenities shown are per person based on double occupancy unless otherwise indicated, aresubject to availability at time of booking, may not be combinable with other offers, are capacity controlledand may be withdrawn without prior notice or remain in effect after the expiration date. All fares listedare in U.S. dollars, per person, based on double occupancy and include Non-Commissionable Fares. Cruiserelated Government Fees and Taxes of up to $15 per guest per day are additional. For itineraries shownwith multiple departures, sailing prices may vary and any Fares From pricing is based on Category Gunless otherwise indicated. Cruise Ship Fuel Surcharge may apply and, if applicable, is additional revenueto Oceania Cruises. Full Brochure Fares may not have resulted in actual sales in all cabin categories, maynot have been in effect during the last 90 days and do not include Personal Charges, Optional Facilitiesand Services Fees as dened in the Terms and Conditions of the Guest Ticket Contract which may be viewedat OceaniaCruises.com. Full Brochure Fares are cruise only. Airfare does not include ground transfers andapplies to economy, round-trip ights only from St. Louis. Airfare is available from all other U.S. & Canadiangateways at an additional charge. Any advertised fares Airfare airline fees, surcharges and governmenttaxes. Some airline-imposed personal charges, including but not limited to baggage, priority boarding,and special seating, may apply. Free 1-Night Pre-Cruise Hotel offer, if applicable, does not include itemsother than room rate, hotel taxes, hotel porterage and hotel to ship transfers; hotel assignments are solelyat the discretion of Oceania Cruises, may be changed at any time, and will be conrmed in nal cruisedocumentation. Oceania Cruises reserves the right to correct errors or omissions and to change any and allfares, fees, and surcharges at any time. Suite and Stateroom measurements are approximate, and those inthe same category may vary in size. They may also have different furniture placement than as depicted inthe photographs. Additional terms and conditions may apply. Complete terms and conditions may be foundin the Guest Ticket Contract. Ships Registry: Marshall Islands. PRO27809

CRUISE FARESFROM $3,299 PER GUEST

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AND Join me for a 10-day luxurycruise from Istanbul to Venice withfabulous ports of call rangingfrom Ephesus to Athens. Share theflavors, sights and sounds with meduring this incredible journey.

Sailing with Oceania Cruisesonboard Riviera, a brand-new shipthat is one of the first cruise shipsdesigned for food lovers. Thereare 10 dining venues onboard.Throughout the trip, we'll eatand drink together and you caneven join me as I teach cookingclasses on board; the ship's BonAppetit Culinary Center is the onlyhands-on cooking school at sea.

You'll be seduced by the sights,sounds and flavors of eachport city's culture and find arejuvenating, sophisticated retreatevery night while aboard the ship.

I'll see you onboard!

HOSTED BY CATHERINE NEVILLEPUBLISHER AND EDITOR, FEAST

ISTANBUL TO VENICEMAY 6, 2012 | 10 DAY-VOYAGE onboard Riviera

CALL THE OCEANIA CRUISES SPECIALISTSAT

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A RECIPE FORGREAT FLOORINGA RECIPE FOR

GREAT FLOORING

&

CREVE COEUR1000 N. Lindbergh

(at Olive)

314-993-0808

DES PERES13384 Manchester Rd.

(Just west of 270)

314-909-7474

ST. CHARLESRegency Plaza

(Bogey Rd., West of 94)

636-940-2244

ELLISVILLE15763 Manchester

(just east of Clarkson)

636-391-8070

SOUTH COUNTY6925 S. Lindbergh(Marshalls Plaza)

314-892-4499

STORE HOURSMON 9-9, TUES-THURS 9-8, FRI 9-9

SAT 9-6 SUN 12-5www.EdwardsCarpet.com


FEAST FAVES | shop-o-matIC

AlthoughyoumightenjoySt. Louis smoke-free restaurantsandbars, its nice toknowtheres somewhere togo if youre in themoodforagoodcigar.Withcozy leather seatinganda livelyhumofconversation,TheCharlesP.StanleyCigarCo. andLounge isawarm, relaxingplace to indulge inahigh-quality smoke.

The company started in 1876 as a cigarretailer, selling to a whos-who list ofclients, including President Ulysses S.Grant and Sir Arthur Sullivan. InMarch 2011,co-owners Charles Patrick Stanley III andKevin OReilly Stanley picked upwhere theirgreat-grandfather left o nearly 75 years

ago and opened up shop onWashingtonAvenue. They oer a ne selection of cigarsto a sophisticated clientele. TheDowntownlounge carriesmore than 1,000 faces from100 brands, stored in a 300-square-footwalk-in humidor, in addition to a large selection ofsinglemalt scotches, cognacs and port. Thefull bar also serves beer, wine and spirits.

On a brisk fall night, youd dowell choosingTheStanleyCigar Lounge as your spot to relaxwith a scotch, a smoke and good friends. B.W.

1000Washington Ave., Suite C, Downtownstanleycigarco.com

sips n smokes

PHOTO

GRAPHybyLa

ura

AnnMiller

The CharlesP. Stanley CigarCo. and Lounge

314.436.3500

Downtown

Charles patrICk stanley III reCommends three CIgar and sCotCh paIrIngs:

|1 | TheRocky Patel Decade cigarwith Glenmorangie Original singlemaltscotch. The Rocky Patel has a smooth,creamy taste that complements thehoney, citrus, vanilla and almond notesfound in theGlenmorangie. |2 | TheAlecbradleyTempus (robusto) cigar withTheMacallan 12-year singlemalt scotch. Thisis a bolder, more avorful cigar with a bitof spice to it. Its balanced nicely by theboldMacallan scotch, which has beenaged in sherry [seasoned] oak casks.|3 | TheAshtonVSG (torpedo) cigarwithTalisker 10-year singlemalt scotch.The Ashton is amedium- tomild-bodiedDominican thats sweet, smooth andspicy. I love it with the alluringly sweetandwarmingTalisker. B.W.

|1 | |2 | |3 |


FEAST FAVES | what were buyIng

Coffee Tables

| 1 | Carvedwood coee table, $299;West Elm,westelm.com | 2 | B&B ItaliaSurface coee table, $2,702 to $5,264 (based on size andnish); CentroModern

Furnishings, 4727McPhersonAve., CentralWest End, centro-inc.com | 3 | EvaZeisel coee table, $1,500; DesignWithin Reach, dwr.com | 4 | TomDixon Link table,$580 (small) and $1,160 (large); CentroModern Furnishings | 5 | Railroad tie coeetable, $498;VivaTerra, vivaterra.com | 6 | Aviator coee table, $995; RestorationHardware, St. LouisGalleria, RichmondHeights, restorationhardware.com

Whatsmorebeautiful thana freshly brewedcupof coeerst

thing in themorning?Acool table onwhich to set yourmug. B.W.

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Whatsmore civilized than beer? Humans havebeen brewing beer in some form for thousandsof years, and the recent craft-brewing surgeis awelcome development in the libationsevolution. The taste revolution began in foodover 10 years ago andwas delayed in beerbecause it was largely dominated bymega-brewers, says JakeHafner, owner of newlyopenedThe Civil Life Brewing Co. We arenow seeing the convergence of years of hardwork in the culinary industry getting people tounderstand taste, and the simple truth is thatthings taste better close to home.

Howd you come upwith the name?Myfriend, the famous photographerTuan Lee,came upwith the name.Wewere searchingfeverishly for the right name and couldnt cometo a consensus betweenDylanMosley (ourbrewer), Mike Bianco (our assistant brewer)andmyself. ... My friend, tattoo artist JoeAllho, then put it into a superb logo. Lesson:Surround yourself with good, talented people.Howwould you describe the beers yourebrewing at Civil Life?Weare focusing onbeers in the four to six percent alcohol rangeand are searching for that sweet spotwherebalanced avorsmeld together. ... If you arelooking for the next extreme example oflava rock-Spanish y-wattleseed-albatrossying-over hopped 12 percent ale, youwontbe nding it here, but if youre looking for abeer you can slip into like a conversationwithan old friend, were your game.How do yousee Civil Life tting into the craft beerscene in St. Louis?Quite nicely.My secondgrade report card comments read, playswellwith others. Each of the new craft brewershave become great friends, andwe all areunited in a common purpose.Why are peoplegetting into brewing?You canmake greatbeer in your kitchen, and creating good thingsto consume is good for the soul.At the endof the day, what is your go-to?The CivilLife brown ale, simply themost deliciousbeerwevemade. But on those dayswhen Ifeel the need, I have a nice cellar of gettingolder GermanRieslingwhich is to be carefullyadministered over the next 20 years. Nextweek the beerwill change but the Rieslingwill not.Whats in your fridge right now?Embarrassingly, its true that I had tomove inwithmy parents to open this brewery. Turnsout opening a brewery takesmassive loans,four credit cards and long but immenselyenjoyablework hours. Luckily, mymom is agreat cook andwhats for dinner last nightbecomesmy lunch the next day ormymidnightsnack. So I dont own a fridge or a house butI do own a 500-square-foot cooler lledwith150 kegs of beer, so lifes not so bad.

MY STUFF

PHOTO

GRAPHYBYGregg

Goldm

an

The Civil Life Brewing Co.,3714 Holt Ave., South City,thecivillifebrewingcompany.com

Visit feastSTL.com for the full interviewwith JakeHafner.

CapTainOfThEBaRlEyshipaTThECivil lifE BREwingCO. WRITTEN BYCatherine NevilleJAkeHAFner

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KitchenAidBladeCoffeeGrinder

PROSStart-to-nish, its the easiest grinderto usewith the biggest capacity. Pourwhole beans directly into the cupto pre-measuredmarks. The grindactivates by pressing down on thetop of the cover rather than a singlebutton, a kindness for tired hands.Throw the twist-o cup and coverin soapywater or run through thedishwasher, top rack only, for thesimplest cleanup of all.

CONSAt full capacity, the grind runs abit uneven, ner at the bottomandcoarser at the top. Smaller amountsgrind evenly.

$32.99; Target, multiple locations,target.com

| 1 |

GAdGet A-Go-Go

WhAt to looK For :

Pick one of these grindersto perk up your morning cupof joe. For some great local roasts,turn to our Donuts and Coffee feature.

Blade vs. burr:Most coee grinders that cost less than $40 usestainless steel blades to cut and chopwhole beans into grounds.Heat builds up on the blades and in the grinding chamber of thesegrinders, which can damage the aroma and taste of the coee.Burr grinders grind beans between a stationary surface and amoving, grinding surface. These grinders produce consistentgrounds frompowdery ne to coarse with no burn or heat.Hand-cranked burr grinders, sometimes called biceps grinders forthe eort expended, are priced for any budget.

Capacity: For the single personwho likes a little hit of coee,grinderswith one-half cupmaximum capacity or lesswould be a

good choice. Eight- to 12-cuppers should shoot for large capacitygrinders: three-quarter cups ormore per grind.

Safety features:Check for locking lids tokeepgrounds fromyingaround your kitchen. Look for buttonswith aquick turn-o feature.Most grinderswill stopwithin 10 seconds of releasing the button.

Cleanup:Coee grinders dont takewell to dunks in water. Somehave removable cups and lids that can be immersed in hot wateror run through the dishwasher on the top rack. If cleaningwithlittlemore than a damp cloth bothers you, check the cleaningdirections before you buy.

NorproAdjustablehandCrankCoffeeGrinder

PROSThis inexpensive burr grinderoperateswith no heat build-up. Nada.The ceramic gear-like action producedthemost consistent grind of anymachine tested, fromne-as-powderto solidly respectable coarse grounds.Nothing old-fashioned about thisgrinder except the kitschy design ofthe housing.

CONSNot so easy to crank. Four longminutes of consistent cranking toachieve itsmaximumoutput, one-thirdcup, at the nest grind. Both arms feltthe burn from holding down the boxand turning the handle.Whole beansstuck in the space between the bowland the grinders. Cleanup takes time.

$15.29; Di GregorioMarket,5200DaggettAve., TheHill,digregoriofoods.com

CheCk outpage

52!

PHoTogrAPHyByLaura annMiller

Proctor SilexdurableCoffeeGrinder

PROSThe short, slendermachine puts outevenly ground beans quickly withoutmuch fuss. Themaximum capacityof one-half cup coee beans lledthe grinding chamber to the top, butthe beans ground evenly and didntovertop the chamber or y all over thecounter when the lid was lifted. Smallprice, too, for an electric grinder.

CONSNot for the super-size coeehousehold, but a ne grinder for oneor twomodest coee lovers. Theretractable cord, a desirable feature,doesnt retract as easily as it pulls out.

$16.99; Schnucks, select locations,schnucks.com

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Mr. Coffee IdS77CoffeeGrinder

PROSTheDarthVader of coee grinders,two buttons on this sleek, blackmachine glow greenwhen you plugit in. you choose the grind, ne tocoarse, on one button and the numberof cups, four to 12, on the other. Fill thegrinding cupwithwhole beans, pushthe start button and relax. The grinderstops automatically.

CONSThe noise level on this grinder farexceedsVaders throaty rumbles. Thelid and chamber rotate on and o in aprecise order, which locks everythingin place for safety. But its tedious.Some pre-set cycles didnt processthe beans to a consistent grind.ChamberMaid, a cleaning feature,didnt sweep grounds clean from thesides of the cup, not even close.

$19.99; Kmart, multiple locations,kmart.com

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Capresso Cool GrindCoffee&Spice Grinder

PROSEven after grinding two large batchesof beanswithinminutes, the grindingchamber stayed cool to the touch. Thecooler the grind, themore avor in thecoee. Dependable grind, too, fromne to coarse.

CONSThe instructionmanual lacksspecicity, with no quantities orgrind times. Cleanup is tedious. Themanufacturer calls for awipe downwith a damp cloth for all pieces, eventhe plastic lid.

$24.99; Bertarelli Cutlery Inc.,1927Marconi Ave., TheHill,bertarellicutlery.com

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Put to the teSt

COFFEE

GRINDERSWrITTEN Bypat eby

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DryFlyWashingtonWheatWhiskeyProvenance: Spokane,Wash. (40% abv)available at: Lukas Liquor, 15921Manchester Road,Ellisville, lukasliquorstl.com; $54.99try it: Neat or in an Old Fashioned

The recent surge in craft distilling has created alargemarket of youngwhiskeys, or whiskeys agedless than four years in oak. Dry Fly whiskey is agedless than two years and has notes of cinnamonand vanilla. But themalty, almost bran-cerealavor of the base spirit is the strongest feature.Sip it neat to understand the dierence betweenthis whiskey and one thats fully aged. Dry Flywhiskey is terric in anOld Fashioned, as thesweetness pairs well with the sugar and bitters.

ON the shelF

BEERwriTTen ByMichael Sweeney

The creator of STLHops.comand founder of St. LouisCraftBeerWeek, Michael Sweeney is also the CraftBeerManager at Lohr Distributing.

OUR TOP PICKS FOR OCTOBERPOuringwine PhOTOgraPhyByiSTOckPhOTO.cOm/Lauri PaTTerSOn

Dry FlyWashingtonDryGinProvenance: Spokane,Wash. (40% abv)available at: Friar Tuck, multiple locations,friartuckonline.com; $37.99try it:With soda and lime or in a Negroni

This is a quality product, indeed. But a classic ginit is not. Juniper, generally the calling card of gin,seems fairly absent. instead, expect apple, pear,lime and pepper, with just a hint of christmas-tree pine. a gateway gin, this is a great bottling ifthink you dont like the spirit. instead of tonic, tryit with a splash of soda and a lime twist. Or useit in a negroni. Just add equal parts Dry Fly gin,campari and sweet vermouth over rocks andtopwith a lemon twist.

Dry FlyWashingtonWheatVodkaProvenance: Spokane,Wash. (40% abv)available at: TheWine & Cheese Place, multiple

locations, wineandcheeseplace.com; $32.99try it: On the rocks

Three impressive Dry Fly Distilling spirits havelanded in St. Louis. The award-winning distillerysvodka is smooth, with a touch of sweetnessand hints of vanilla and strawberry. unlikemostsmaller distilleries, Dry Fly Distilling ferments itsown grain. i guess thats why its vodka hasmorecharacter thanmany others. Try it on the rocks toreally taste the subtle sweetness and smoothnish unadulterated.

SPIRITSwriTTen By ChadMichael George

Award-winning sommelier andmixologist ChadMichaelGeorgeis founder of ProofAcademy,which covers everything fromwineand cocktail list consulting to spirits andmixologyeducation.

FergusonBrewingCo.sPumpkinAleStyle: Pumpkin Beer (4.9% abv)

available at: Ferguson Brewing Co., 418 S.Florissant Road, Ferguson, fergusonbrewing.com;$4.50 (16-oz draught)Pairing:NewYork-style cheesecake

imakin togoldilockswhen it comes topumpkinbeers. Sometimes theres toomuchspiceor not enough richness to satisfymypalate. ButFergusonBrewingco. has createdapumpkinbeer thats just right.This beer has abig, almost silkymouth feel thats impressive for

abeer thats low in alcohol.Thepumpkin spicingreally shines through,makingmehappy its fall again.

FirestoneWalkerBrewingCo.sDouble JackStyle: American Imperial IPA (9.5% abv)available at: International Tap House, both locations,internationaltaphouse.com; $7.19 carry-out (22-ozbottle), $12 at the barPairingS: Sharp Cheddar Pepperoni pizza

The aroma of tropical fruits, such asmangos andpineapple, provide a sultry backdrop to this bigiPa fromFirestonewalker Brewing co. if thearoma is seductive, then the taste is downrightravishing. This is a big, bold brewwith a strong hopbite that interplayswell with a healthy dose ofmalt. This is an absolutely beguiling beer that willhave you coming back formore.

Gasthaus&GosebrauereiBayerischerBahnhofsleipzigerGose

Style: Gose (4.6% abv)available at: TheWine& Cheese Place, 7435 Forsyth Blvd.,Clayton, wineandcheeseplace.com; $16.99 (750-ml bottle)PairingS: Oysters Bratwurst

it always fascinatesme to see the number of takesdierent cultures have onwheat beer. i can promise

you a gose is like no other wheat beer youve hadbefore. Likemost of its wheat brethren, itsvery refreshing.what sets this one apart is aslightly salty, almost briny characteristic thatcomplements the dryness of the beer.


Join Angela Ortmann and FEAST publisherCatherine Neville for a happy hour winetasting at Salt on Thu., Oct. 20, at 6pm.RSVP to [email protected].

WINEwritten by Angela Ortmann

STLwinegirl AngelaOrtmannsharesherpassion forall thingsepicurean throughhereventandconsultationbusiness,whichisdedicated toenhancingyour foodandwineexperience.

2010 IndabaCheninBlancProvenance: South Africaavailable at:Whole FoodsMarket, 1601 S.Brentwood Blvd., Brentwood,wholefoodsmarket.com; $9.99Pairings: Calamari Gorgonzola Dolce Quiche

Chenin blanc is themostwidely planted grapeof South Africa and is doing its part tomake aname for the up-and-comingwine region. thiscrispwhitewine is richwith fruit and alivewithfresh acidity. Honeydewmelon andmeringueoat from the glasswhile citrus avors andsubtle sweetness dominate your palate.

2009RedCarTheAphoristPinotNoirProvenance: Sonoma Coast, Calif.available at: Saint LouisWineMarket &Tasting Room, 164 Chesterfield Commons East,Chesterfield, stlwinemarket.com; $60Pairings: Korean barbecue pork Salmon Lasagna

Asexy and sophisticatedSonomaCoast Pinotnoir from thebartolomeiVineyard.wonderfulfall fruitiness ofwild berry, rhubarb andpomegranatewith nuances of cedar and rose.it exhibits an elegantmouth feel with greatacidity. Suitable for drinking now,with a littlebreathing time, or to enjoy in another year or so.

2009PueblodelSolTannatProvenance: Juanico, Uruguayavailable at: TheWineMerchant Ltd., 20 S. HanleyRoad, Clayton, winemerchantltd.com; $9.99Pairings: Beef stew Aged cheese Eggplant

now the national grape of Uruguay, tannatoriginated in Southern France, used primarilyfor blendedwines. this charming and appealingintroduction to the somewhat unknowngrape shows strong notes of blackberryand raspberry, balanced by soft tannins anda hint ofminerality from its stainless steelfermentation. Awineworthy of adding to yourvocabulary aswell as to your cellar.

JOINUS!


mySTery Shopper

If youre likeme, you dont readily associate dumplingswith squash. No, dumplings are those thick, chewynoodles in a bowl of stewed chicken. A aky crust lledwith an apple bathed in cinnamon and butter. And theway, way, way toomany pot stickers and siumai fromthe dim sum cart.

And yet, years ago, some crazy horticulturalist withenoughwherewithal to nibble the little squashmustvenamed themonrst (very sweet) taste andwith theopinion that theywere cute (as a dumpling). Thehorticulturalist was on to something.

Whatarethey?

Sweet dumpling squash is awintervariety, available throughout the autumnmonths. Relatively small (think baseballto grapefruit size), they look like little,white pumpkinswith green speckles andstripes between the ribs. Cut one open,and youll nd bright-orange esh similarto that of a sweet potato but not asrmor dense. At the core, just beneaththe stem, is a smattering of seeds andstringy bers. These can be discarded,though the seeds (once toasted) canmake a crunchy snack or garnish.

hoWdo I use them?

The sweet dumpling squashs similarityto both a pumpkin and sweet potatois a clue to its use. The esh of thesquash can be scooped out tomake pieormashedwith butter and cinnamon.The dierence is found in the sweetdumpling squashs skin, which is thin,entirely edible and sometimes evensweeter thanwhats inside. Roasting thewhole gourd, stuedwith practicallyanything (think dumplings), is a snap. Infact, roasting is one of themost popularways to prepare this sweet autumn side.

PHOTO

GRAPHybyJennifer

Silverberg

Stop by to pick up more delicious recipes featuring sweet dumpling squash. Visit straubs.com for information on its four locations.check itout!

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meeT: SWEET DUMPLING SQUASHwRITTen byruss Carr

Sweet Dumpling Squash Bisqueby todd LouGh , bIXbyS

Serves | 4 |

squash BoWLs

4 sweet dumpling squashes

BIsque

4 sweet dumpling squashes, halved andseeded

1 yellow onion1 leek

4 Tbsp butter4 oz brandy

1 quart heavy cream1 pinch cayenne pepper1 pinch freshly grated nutmeg

sea salt and freshly groundwhite pepper

| Preparation Squash Bowls | Preheat ovento 350F.with a paring knife, carefullymake anincision 2 inches from the stem at a 30 angle alltheway around the top of each squash. Remove thecaps, scoop out seeds and roast for 20minutes.

| Preparation Bisque | Preheat oven to 350F.Place squash halves on roasting pan, skin side downand roast for 40minutes. Allow to cool. Scoop outand reserve pulp. Discard the skins.

Cut onion into thin strips. Halve leek,wash and cutinto-inch chunks, discarding the green leaves.Placebutter in a heavy-bottomedstainless steelpot overmediumheat. Placeonion and leek in pot.Sweatwith the lid on for 10 to 15minutesor until verytender. Placebrandy in pot andambuntil liquidis gone. Place squashpulp, cream, cayennepepperandnutmeg in pot and simmer for 20minutes. Placebisque in a blender andpurewell. Strain bisquethough ane strainer. Add salt andpepper to taste.Placebisque in par-baked squash and serve.


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TECH SCHOOL

SALT-CRUSTEDBAKINGSTORY AND RECIPE BYCassandra Vires

Chef CassandraVires received her culinary training in Houston, Texas,and has a knack for reimagining classic dishes. Her new restaurant,HomeWine Kitchen, opened recently inMaplewood.

The leisure of summer has left us, but the urge to bury thingsin sand lingers. That thought broughtme to salt-crustedbaking, a technique that never ceases to impress.

Salt-crusted baking is a relativelysimple cooking technique thatcan be applied to a variety ofproteins and starches.

Myfavorites havealwaysbeenpotatoes, duckbreasts and,of course, seafood. Cooking awhole sh, with the head andbones intact, is a beautiful presentation that brings intenseavor to themeat, just as occurswith a bone-in steak.

Amixture of salt and eggwhites creates a sand-like pastethat you spread under and over awhole sh, creating a shell.The shell keeps all themoisture of the sh in and all the hot airfrom the oven out. The result ismoist, tender and extremelyavorful sh.

Although salt-crusted baking is a simple and straightforwardprocess, the variations are practically limitless. Aromaticsare essential to this dish, so try incorporating various freshherbs, fennel, leeks, coriander, anise or, my personal favorite,infused salts. It takes a good amount of salt to cover thewhole sh, so purchasing infused sea saltmay be out of yourbudget. However, you can easily create your own infused saltsby heating the kosher salt in the recipe belowwith the herbof your choice in a large saut pan overmedium heat for 10minutes. Then transfer to a bowl and let cool for 5minutes.Cover and let sit for at least 24 hours.

The process of cooking awhole sh can seemdaunting, butyour shmongerwill do all the hardwork for you. Simply askhim (or her) whats fresh and to clean the sh for you. All youhave to do is season, encrust, bake and enjoy. Serves | 6 to 8 |

1 5-lb salmon, cleanedand scaled (also tryblack bass or snapper)

1 lemon, thinly sliced6 sprigs thyme

6 egg whites3 cups kosher salt

lemonwedges andextra-virgin olive oilfor garnish

| Preparation | Preheat the ovento 400F. Place thesh on a cleansurface and pat drywith papertowels. | 1 | Insert lemon slicesand thyme sprigs into the shscavity and set the sh aside untilneeded. Using an electric standmixer, beat the eggwhites untilthey reach a rmpeak. | 2& 3 |Gently fold in the kosher salt.

Spread some of the saltmixtureon the bottomof a baking sheetor other oven-proof containerlarge enough to accommodatethewhole sh. Gently place the

Salt-Crusted Salmon

sh on top of the saltmixture.| 4 | Spread the remainingmixture over the sh patting itdown to create a consistent seal.It isnt necessary to cover thehead or the tail, but you can ifyouwant.

Bake for 30minutes. Removefrom the oven and crack thesalt crust with a spoon or knife.Gently remove the crust, takingcare not to allow the salt toreach the esh. Cut the sh intoportions and servewith lemonwedges and extra-virgin olive oil.

COOKINGVIDEO!Watch chef Cassys crust

technique and see how easy salt-crusted baking really is.

Scan theMicrosoftTag from your smart phone(get the free app at gettag.mobi), or watchthe video in theWatch& Listen section at

feastSTL.com.


Visit www.schnuckscooks.comfor Schnucks Cooks videos, recipes, locations, ourmonthly newsletter andmore!

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2011 Schnucks

) Flour your work surface, rolling pinand the top of the dough to preventsticking.

) Pulse flour and salt in a foodprocessor fitted with a knife bladea few times to combine ingredients.The mixture should look like pea-sizedcrumbs.

) To form the bottom crust, roll doughloosely around rolling pin, then ease crustinto pie plate.

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.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 demonstratehow 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 ourSchnucks Cooks station in select stores.


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EASY EATS

PHOTOGRAPHY bY Jennifer Silverberg

| CHEFS |

| Preparation | Preheat oven to375F. Place potatoes in a pot ofcool water with a pinch of salt.bringwater to a boil and cook untilpotatoes are fork-tender. | 1 |Drain potatoes and press througha potato ricer (ormashwith forkormanualmasher) and returnpotatoes to pot. Set on low heat.Mixwithmilk, 3Tbsp butter, garlicand boursin. Remove from heatand letmashed potatoes cool toapproximately 120F.

MASHED POTATO MAKEOVERRECiPE bYNathaniel Bonner

Transformingmashed potatoes into a savory sou adds a little sophistication to a favorite fall comfort food. Potatosou is equally great with a family-style country lunch or as an elegant side to a ne-diningwintermenu. This souwontrise high above the rim of the baking dish and need a collar like a sou that uses a higher ratio of eggwhite. Also, theresno need toworry about it falling as traditional sous do. it adapts easily to your needs and can be cooked in individualramekins, hollowed-out potatoes or a large soudish.

| 1 |

| 2 |

| 3 |

Serves | 4 to 6 |

3 medium russet potatoes,peeled and cut into 1-inch cubes

cup wholemilk4 Tbsp butter, divided

1 to 2 cloves garlic, nelyminced2 Tbsp Boursin, at room temperature

3 eggs, lightly beaten4 oz cave-agedGruyre,

shredded2 oz Parmigiano-Reggiano,

shredded4 Tbsp chives, divided tsp cayenne pepper

salt and freshly groundblack pepperpancetta, cooked and crumbled

ASALTYSUBJECT:Whenseasoning, consider thesalt in thecheesesandpancetta. if youre heavyhandedwith salt, youmightwant toaddapinchor two to thepotatomixture. Justbesure to taste for seasoningbefore theeggmix is foldedin.High-qualitypancetta is very salty, so try tossing cooked,crumbledpancetta ina fewdropsof lemon juice.Theacidwill balanceout thesaltiness.Toomuchacid, however, couldresult in the umami reaction,which createsametallic taste.

PERFECTPOTATOES: its importanttoextract asmuchmoistureas

possible fromthepotatoesbeforeaddingbutter, cream,milkor stock. Place thedrainedpotatoesback in thehotpot theywerecooked in, over the lowestame, andattentively stirthemtoavoid scorching.

LOWANDSLOW:When incorporating raweggs intoawarmbase, its imperative toeither temper thebaseor let it cooltoaround 120F.Thisprevents theproteins in theeggs fromrapidly coagulating, resulting in small, scrambledbeads thatruin thehomogenousmix. instead, cookeggsslowlywithin thebasemixture, givingyouaconsistent thicknessand texture.

Check out feastSTL.com for a step-by-step slideshow onmaking thismonths dish.

| 2 | in a small bowl, lightly wiskeggs. Once potatoes are cooled,fold in eggs, shredded cheeses, 2Tbsp chives and cayenne pepper.Seasonwith salt and pepper totaste. | 3 | Grease a soudishwith 1Tbsp butter and ll withpotatomixture. bake 25 to 30minutes or until toothpick insertedin the center comes out clean.Garnishwith remaining chives andcrumbled pancetta and serve.

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... at Vandeventer Avenueand Forest Park Parkwayin the City of St. Louis,and JacqueMatthewsis working up a sweat.Hes not running drills ormaintaining equipment.

Hes slaving away in thekitchen, preparing ameal foreight hungry reghters ona budget of just 40 bucks.At the beginning of everyshift, the guys each handMatthews (volunteer

FOOD, FIRED UP! WRITTEN byMattSorrell | PHoTogRAPHy byGregg Goldman

Its sweltering inside EngineHouse 29 ...


chef of the house) $5, andhe gets towork planningthe eveningsmeal andshopping ads for greatdeals. Balancing his usualrehouse duties likethe numerous emergency

calls his crew responds toeach day and creatinga delicious and healthymeal to fuelmen forlabor-intensive jobs is noeasy feat. But despite thechaos, bymidafternoon

theres usually somethingsimmering on the stoveor in the slow cooker orsizzling out back on oneof the grills. The aromasdrift through the openbaywhere the retrucks

are parked, enticing thereghters to stow theirgear and gather in thedining area. They sit at longtables, read the paper andrelive the days dramas.Once everybody gets a

plate,Matthews can nallyrelax, consider his jobwelldone and enjoy one of hisfavorite perks as chef.

The cook, he says, doesnthave to do the dishes.


Tater Tot CasseroleBy Jacque Matthews

Serves | 4 to 5 |

4 cups frozen Tater Tots1 lb ground beef

12 oz frozen broccoli,thawed anddrained

1 small can Durkee French-fried onions

14.5 oz canned dicedtomatoes

11 oz cream of celery soup1/3 cup milk4 oz shredded Cheddar,

divided tsp garlic powder1/8 tsp freshly ground

black peppersalt, to taste

| Preparation | Preheat oven to400F. ArrangeTaterTots onbottomof a 9x13-inch baking dishand bake uncovered for 10minutes.Brown ground beef and drain well.Layer beef, broccoli, half the friedonions and tomatoes on top ofTaterTots. In a separate bowl, combinecreamof celery soup,milk, half thecheese, garlic powder, pepper andsalt. Pour over beefmixture. Coverand bake for 20minutes. Uncover,sprinkle remaining fried onions andcheese over top, and return to ovenuntil cheese ismelted and onionsare browned.

FIREHOUSE FAVES: The

guys aremy guinea pigs,

Matthews says. He likes to

experimentwith and perfect

recipes at the rehouse,

creating favoritemeals, such

as the bone-in ham, cheesy

potatoes and asparagus

pictured here.

CULINARYCUES:Matthews

gets recipe ideas from

magazines andwebsites,

but also fromother great

cooks in his life, such as

his former captain and his

father.Matthews TaterTot

casserole recipe (left) was

passed down from his dad.


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EATYOURVEGETABLES:The

house enjoys grilled foods

year-round. Cheeseburgers

are a big favorite, as are

smoked ribs and brisket,

saysMatthews. But we also

have grilled veggies. I make

sure theres always some

green on the plate.


Seminars each day- our experts will be on handto answer your questions and to offer discounts

only available here!!

2011 Kitchen and Bath Expo

September 30th, October 1st & 2nd

September 30th9am - 8pm seminar at 6pm

October 1st9am -6pm seminar at 4pm

October 2nd12pm-4pm seminar at 2pm

2 0 1 1KITCHEN & BATH

E X P O

Cheese SoupBy Jacque Matthews

Serves | 4 to 5 |

2 to 3 large potatoes, cubed1 small onion, diced

cup sliced carrots1 cup water15 oz chicken brothcup sour cream

1 lb Velveeta

| Preparation | Put potatoes, onion, carrotsandwater in sauce pan and simmer for 20minutes. Add chicken broth, sour cream andcheese. Cook over lowame until cheesemelts, stirring often.

Beef StroganoffBy Jacque Matthews

Serves | 4 to 5 |

2 lbs stewmeat3 Tbsp vegetable oil1 Tbsp minced garlic11 oz cream ofmushroom soupcup dry red wine

1 small can slicedmushrooms, drained1 pkg onion soupmix2 tsp freshly ground black pepper1 lb extra-wide egg noodles

pint sour cream

| Preparation | Dry stewmeat by pattingwithpaper towels. In a skillet, heat vegetable oil tomedium-hot. Add stewmeat and garlic. Brownmeat on all sides. In a crock pot, mix togethercreamofmushroom soup, wine, mushrooms,dry soupmix and pepper. Add beef and cookfor 8 hours on low setting. Prepare egg noodlesaccording to package directions. Just beforeserving, stir sour cream into strogano untilwell mixed. Serve stroganoover noodles.

Wework hard all day, but dinnerbrings thewhole team together.


MINDYOURMEAL: I was told

when I started not tomake

spaghetti, because that dish

is cursed, saysMatthews.

Before I came, therewas

always a huge rewhen

someonemade spaghetti. So

if were going to have pasta,

its got to bemostaccioli or

WHEN DUTYCALLS: Its not

uncommon for an alarm to

disrupt the cooks plans.

However,Matthews says,

if someone is left behind,

theyll cover everything so he

can pick upwhen he returns.

What happenswhen no one

can help out? Whatever

The cookdoesnthave todo thedishes.

lasagna.The one time I

forgot andmade spaghetti, it

was the day the Pevely Dairy

Complex caught re. I will

nevermake spaghetti again.

state its in, we just have to

eat it, he sayswith a shrug.


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Nothing putsyou in amellow state

of mind better than the one-twopunch of sugar and caffeine, courtesy

of a box of donuts and a hot cup of coee.Counterintuitivebut true.Yousee, donutsandcoee,whenpaired together, slowdownyourday. Just likemilk and cookies, donuts andcoee are designed to be consumed incombination. Nibble a little donut;

sip a little coee.

Oh, precious,lazy weekend. Time to

kick back after a hardweek ofwork or recover from toomuchrelaxation on Friday night. Parkthe kids, or yourself, in front of theSaturdaymorning cartoons.Workyour way through the Sunday

paper. Unwind. Chill.

d nuts&

WriTTeN bYRuss Carr | PhoTograPhY bY JonathanGayman

Happily forSt. Louisans, our city is

somethingofadonutMecca, particularlyon the South Side. Hardly a neighborhood

goes unserved by a purveyor of fried pastry.And if that werent enough, the city is blessedwith so many local coee roasters you could trya dierent companys beans every day for aweekand still havemore to go. Feast is gonna simplifythings for you by doing the legwork. Here are

ve great coee and donut picks fromaround St. Louis. Love that sweet,

lazyweekend.

&c ffee

John Donutand Kaldis Coffees El Salvador

La Divina Providencia

Walk into JohnDonut and youmight not feel like leaving. So if someoneback home is grinding coeebeans, expecting you back fromaquick

donut run, dont get distracted by the eclectic dcor, enticed by the unusuallylarge seating area or engage in conversationwith the colorful characterswho

sometimes frequent the shop. Focus on the donuts. In this case, focus on the sweet,toee-like caramel Long Johns; the velvety plumpness of aBoston cream; and the

spicy crunch of a cinnamon-crumb cake donut. That last one is something of a noveltyin St. Louis, a buttery, yellow cake donut encased in an incredibly delicate shell ofcrunchy cinnamon crumbs sort of what youd get with fried ice cream. (I bet itdbe even better gently warmedwith a scoop of vanilla on top.) Pair the donutswithKaldis Coees LaDivina Providencia, a Salvadoran varietywith a bold, fruity

avor up front, givingway to a smooth nish. Slightly sweet on its own, La DivinaProvidencia accents the spice of the cinnamon and the nuttiness of thecaramel and provides a bright counterpart to the cool vanilla custard.

John Donut, 1618 S. Broadway, Soulard, 314.241.3360Mon. to Sat., 12am to 1pm

Kaldis Coee, kaldiscoee.com


Blackish brown, huge brown head that when poured was cascading. Pine, coffee, bitter sweetchocolate, and alcohol in the smell. Piney up front, sweet in the middle with it turning likecoffee that has been left too long on the burner and bitter sweet chocolate. The bitterness isstrong and lasting, stayed on the tongue long after each sip.

Orin Swift 2008 PapillonTasting NotesThe wine has a deep red color with a garnet hue that isalmost black. The aromas are of classic Napa ValleyCabernet Sauvignon with cedar box, rose petal and hintsof soft French oak. The entry is subtle ripe raspberry andboysenberry. Loads of cherry, plum and intense cassisframe long chains of soft tannins that form a long and lingering finish.

Vineyards Wine & Spirits636-519-WINE

www.vineyardswine.com

Stone 15th Annv. Escondidian Imperial Black IPA

Like us on Facebook toreceive more discounts.

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Worlds Fair Doughnuts andThomas Coffees PremiumBlend

Noquestionabout it,whenyouwalk intoWorlds FairDoughnuts,youre stepping intoa timewarp. Fromthecreakyscreendoor to thebulky

equipment churningbatter in theback toco-ownerPeggyClantons one-of-a-kindhairdo, youll feel likeyouve traveledback toSt. Louis circa 1966.Dont get lostin the reverie, though, or youmightbeon the receivingendofClantons sharp tongue,honed toget customers in andoutquickly.Theshops buttermilk cakedonutsareunlikeanyother cakedonuts in town,witha rich vanillaavor andsoftcrumbs.Theblueberrychipdonutsare so intensewithblueberries youcouldhaveashbacks topoorViolet

BeauregardefromWillyWonkaandtheChocolateFactory. But the real treasuresherearethe friedpies,lledwithvanillaorchocolatecustardandallmannerof fruit.ThomasCoeesagshipPremiumBlend is theperfectworkhorseslug-in-a-mugcoeetopairwithWorldsFairDoughnutsblue-collardonuts. Lightlyacidic,withasoft(butsomewhatsmoky)nish,ThomasPremiumBlend,which is 100percentArabicaCaturra, has thebodytostandup

against thesweetnessof the fruitpies (thatblueberrydonut, though, iserce)andstill notoverwhelmthesubtle richnessof thebuttermilkcake.

Worlds Fair Doughnuts, 1904S.Vandeventer Ave., SouthwestGarden,314.776.9975;Mon. to Fri., 4am to6:30pm;

Sat. andSun., 4am to3pmThomasCoee, thomascoee.com


World Champion Tea and Much More...

218-222 West Saint Louis StreetHistoric Lebanon, IL 62254

(618) 537-8422www.fezziwigsmarket.com

Open Tuesday thru Saturday 10 til 5Sunday Noon til 4; Closed Mondays

Select from over 100 premium loose leaf teas,herbal blends, Chai and Mate, too!

Fezziwig's is home of St. Louis' only SpecialtyTea Institute-certified Tea Educator/Specialist,Ellen Leaf-Moore. Enjoy your own personal potof tea, a tea-to-go and peruse our selection ofoutstanding tea accessories.

No high pressure selling here...we're passionate about tea!

Bring in this ad by Sunday, October 30, 2011 andTAKE 25% OFF your next 8 ounce tea purchase!Limit one per customer.

Simply The BestGreat Steaks and SeafoodKreis' serves the finest USDA PrimeMidWestern Corn-fedBeef, aged four to six weeks in house. We offer an extensivechoice of the classic Steak Cuts and Seafood including ourfamous Prime Rib. Simply the best available-Top 2%. As wellas Colorado Lamb Chops, the best you can buy!

Call Today To Book Your Reservation314-993-0735

www.kriesrestaruant535 S. Lindbergh, St. Louis

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

Bring In This Ad For aHalf off a bottle ofWine fromourWine ListOR - 20%Off your billUpTo$20maximumoff your bill.*Valid only with purchases of two dinner entrees.

Dine-in only. Not valid on holidays or with any other discount.Reservations recommended. Walk-Ins always accepted.

Expires 11/30/11.

117 N. Main St., Waterloo, IL, 62298Call: 618-939-7127

Mon-Thurs 11am-8:30pmFri & Sat 11am-9pm

JV's was the former home of the Schorr family brewery, which was built in 1880'sand operated up until prohibition years. There are three fermenting cellars belowstreet level; the third story down is now under water. JV's has been in operationunder the same management for 27 years. We serve the best in hickory smokedpork and chicken. Our ribs and chicken are smoked for five hours, while our brisketand pork butts are smoked for over 14 hours for full flavor. Our BBQ is served withsauce on the side, because we can. We are Happy to be celebrating our 27th year inbusiness!!

Our BBQ is served with sauce on the side because we can

Voted Best Neighborhood Restaurant in 2010Riverfront Times

A-List 2011 Best Retro RestaurantSt. Louis Magazine

4000 Shaw Blvd. St. Louis MO 63110314-771-4001

Tues - Thurs. 11:00am - 7pmFri 11am-8pm Sat 9am-8pm Sun & Mon CLOSED

Experience True, Southern Hospitality & Great Home Cooking at

Josephine Spallino, 1940

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Some of our menu items include:Mama's 8 Layer LasagnaMemphis Style Hickory Smoked BBQAuthentic Monte Cristo SandwichHerb-crusted Baked Tilapia

Fresh Fried Chicken (fried to order)Meat Loaf Mama's WayFried Catfish FiletsChicken Fried Steak

Pecan Pie, Peach Cobbler,Sweet Potato Pie andBanana Pudding

St. Louis HillsDonuts and Goshen Coffee

Co.s OrganicMoka Java Blend

In a tiny green shackway downHamptonAvenue are somemighty big donuts. St. Louis Hills Donuts is a South City stalwart,

with a neighborhood reputation for incredible products amazing giventhe shops tiny space. Theres notmuch room to stand, and jockeying to seeinto the cases can be a challengewhen theres a crowd. Even if you cant see

em, be sure to ask for these: the traditional raised n glazed, a towering pillowof a donutwith that perfect bite of yeast at the beginning and a hint of oil at the

nish; the buttery, classic old-fashioned, which tastes exactly like the bottom layerof a gooey butter cake but ismuch easier to eat; and the ultimate sugar rush, thedevils food old-fashioned thats glazed and drizzledwith fudge icing (oh, yeah).For these decadent donuts, only Goshen CoeeCo.s powerful organicMokaJava Blendwill do. The potent brew has a rich, bold avor; hints of smoke andchocolate provide a great foil for St. Louis Hills Donuts sweet selections.

Still, after amug ofMoka Java and a couple of those devils food old-fashioneds, youmight bemore bouncy than lazy.

St. Louis Hills Donuts, 6917 Hampton Ave., St. Louis Hills,314.481.6050; Tue. to Sun., 5am to 12pmGoshen Coee Co., goshencoee.com


Fine Italian DiningMineo's Restaurant has been creating fabulous and unforgettable Italian Cuisine for close to 40 years.A family owned and operated business, the Mineos family has crafted the dining experience to a fine art.

From the moment you step into its unique interior, you willfind it elegant, intimate and comfortable. The recently renovateddining areas combine historical Mineo's family photographswith contemporary furnishings. The bar area boasts comfortableseating, a two story ceiling, a stunning crystal chandelier, and aunique water feature. Don't forget to order your Centinni...Mineo's signature cocktail.

Tis the season..... Not too early to book your Holiday Party atMineos! We have three Private Rooms and will do all the workfor you - we have an Event Planner that will take care of all thedetails! www.johnmineos.com or (314)434-5244

13490 Clayton Road(at Mason)

Town & Country,Missouri 63131

For reservations call314.434.5244

Email: [email protected]

114 W. Mill St., Waterloo, IL 62298618.939.9933 www.gallagherswaterloo.com

Tenderloin Tuesdays

Any steak from our regular menuwith two sides only $15

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Celebrate OktoberfestGerman Style Coffee CakeClayton's Bakery is celebrating Oktoberfest with German Style Apple Strudel.

Pre-order now for your party. Also, Deli Sandwiches featuring G&W Brats

For your Tailgate - We have Football Cookiesfor your favorite team.Claytons Bakery & Deli offers fresh-made baked goodsusing recipes from St. Louis' earliest history. Enjoydecorated cookies, cakes and party pastries,all made from scratch! Visit the Deli for lunch; 10am-5:30pm.

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Interactive Mystery Dinner Theatre

After his death on August 18, 1977, Melvis Cleverly never showedup at the Pearly Gates. Melvis needs to check in to join the heavenlyband. We find out that Melvis didn't die from a heart attack, butwas actually MURDERED! Jan S. Joplin and Jake Blues need yourhelp to track down his killer and help Melvis climb the Stairway toHeaven.

This interactive comedy mystery will be presented with a 4-coursemeal to DIE for!

Reservations: 314-533-9830

Stairway to Heaven

Stairway to Heaven

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Valid thru 10/30/11

Mini Donuts, Etc. and ChauvinCoffees Soulard Blend

There are a lot of delicious aromaswafting through SoulardMarket,but the unmistakable smell of hot grease and sugar will lead you directlytoMini Donuts, Etc. and its old-fashioned,mechanized donut-making cart.

A constant parade of little batter rings bob two-by-two through hot oil beforemaking a nal alley-oop into a holding pan. A pair drops. Then another, seconds later.Youmay get somesmerizedwatching theseminimorsels beingmade you forgetyoure there to buy some. Every passingminuteworks against these little pus;

theyre absolutely best enjoyed on-site. So grab an extra bag to enjoy right away. Thenhurry home to brew your joe. The perfect accompaniment is right around the cornerat Soulard Spice Shop: the Soulard Blend fromChauvin CoeeCo. Itsmellow and

balancedwith a nutty, toee-like aroma and a avor that quicklymoves fromacidic to fruity before smoothing out. The coee pairs especially well with the

cinnamon-sugar donuts, which are hand-shaken right o the line.You cant get a fresher donut in St. Louis.

Mini Donuts, Etc., southwest wing of Soulard Market,730 Carroll St., Soulard; Saturdays, 7am to 5:30pm

Chauvin Coee Co., chauvincoee.com


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Check the Lets Eat section of the Post-Dispatch everyWed. in October for great recipes featuring coffee!

FEAST EXTRA

Plaza Pastries & Donuts andNorthwest Coffees Rocky Bay Blend

Located onMorgan Ford Road, Plaza Pastries&Donuts is aneighborhood secret compared to thewell-known donut shops all

around it. Plaza Pastries&Donutswasnt a stop for anymotorcyclingFoodNetwork stars orTour DOnut cyclists. But it should top the list of

anyone seeking a quality cruller. Try a cake donutwith a layer of coconut asthick and unruly as DonaldTrumps hair; a lightly glazed old-fashioned that lookslike a crackling sun, golden and shiny; or apple or blueberry fritters, lighter than

most in St. Louis and studdedwith real fruit bits. Donut avors like these call for acoee that can hold its ownwithout being too rich and overwhelming. NorthwestCoees Rocky Bay Blend has a nice, bold start; a nutty aroma; and a smoothnish. A combination of Guatemalan, Sumatran and Colombian beans, Rocky

Bay Blend has the perfect balance and drinkability to help youworkthrough a box of Plaza Pastries&Donuts best.

Plaza Pastries & Donuts, 3182 Morgan Ford Road,Tower Grove South, 314.772.2328; Tues.to Fri., 6am to 6pm;

Sat. and Sun., 6am to 2pmNorthwest Coee, northwestcoee.com


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Visit Two of Missouris PremierWineriesJust Minutes from St. Louis!

Missouris Most ScenicWineryFree Live Music Sunset Dinners

AwardWinningWines Gourmet Food

Featured on NBCs Today Show!Wine&BeerGarden PicnicB

october 2011 feast magazine

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