When Mark Sanfilippo and partner Ben Poremba opened their retail shop, Salume Beddu Salumeria, a few weeks back, local lovers of artisan-cured meats rejoiced. Sanfilippo, a St. Louis native who returned after ten years out west schooling himself, literally, in how the sausage is made, had earned plaudits for his products, which were available only on a very limited basis.
Still, while the new salumeria is provisioned with all manner of antipasti, something has been missing:
All that changes tomorrow (Saturday), when Erik Jacobs, a personal chef and former co-owner of Babalu's, brings his baked bounty to Salume Beddu's shelves.
"I'll be baking some specialty focaccia exclusively for Salume Beddu," Jacobs tells Gut Check. "Very traditional to start: sea salt and fresh cracked pepper, some rosemary/olive oil, and several different kinds of grissini. If there is demand, I may do some pugliese and/or ciabatta -- whatever people ask for, really."
Jacobs and Sanfilippo met while teaching at L'Ecole Culinaire and struck up a friendship based on a passion for all things cured.
Praise the lard and pass the bread!
Salume Beddu Salumeria 3467 Hampton Avenue (at the south end of Hampton Plaza) 314-353-3100
Hours: Wed. - Fri. 1-7 p.m., Sat. 11 a.m.-4 p.m. (closed Sun.-Tue.)
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