Subject:

Aaron Groff

  • Blogs

    March 4, 2014

    4 Seasons Bakery's Käsekuchen, A German Dessert That Redefines Cheesecake

    From flaky, award-winning pies and decadent flourless chocolate cakes to caramelized, custard-filled canelé and plump French macarons, there isn't a European-style from-scratch treat at 4 Seasons Bakery (2012 Campus Drive; St. Charles; 314-288-9176) we've tried and didn't like. Husband-and-wife co ... More >>

  • Blogs

    September 19, 2013

    The Art of Food Brings St. Louis' Top Chefs Together for Slow Food St. Louis

    Slow Food St. Louis does a lot to promote sustainable, local food in the area -- unfortunately, nonprofits tend to be strapped for cash. That's why the annual fundraiser is so important; it provides funds for things like biodiversity microgrants and educational programs. On the bright side, Slow Foo ... More >>

  • Blogs

    April 29, 2013

    Best Pies in St. Louis: A Roundup

    This month has nothing to do with pies. There is no holiday in April (or May, even) when one is expected to eat pie. It's not National Pie Week or Celebrate Pie Day. It's not March 14 (National Pi Day) or January 23 (National Pie Day). So why are we writing about pie now? A reader bugged us about i ... More >>

  • Blogs

    January 23, 2013

    Happy National Pie Day!

    Rejoice, o pie lovers of St. Louis! Today, January 23, is National Pie Day! Why January 23? Why not the infinitely more logical March 14? (3.14 = Pi = Pie.) Why the hell not? Not that you necessarily need a reason to eat pie, but isn't it nice to have an excuse? Especially during this month of cold ... More >>

  • Blogs

    August 9, 2011

    St. Louis Chefs Are an Educated Lot

    Chrissy WilmesChris Williams of Franco studied at the Culinary Institute of America in New York.​Last week Eater asked chefs if they thought culinary school was worth the time and expense for aspiring chefs. The answer was a resounding "probably not." The discussion made us wonder how well-e ... More >>

  • Blogs

    May 31, 2011

    Farmers' Markets Get Screwed by Mother Nature

    Holly FannMatthew Kuhns of Veggie Boy Produce stands in a cold drizzle at the Webster Groves Farmers' Market.​ Rain, hail and tornadoes have seriously screwed over the many vendors at local farmers' markets this year. With only a few precious sunny days thus far falling on market days, many ve ... More >>

  • Blogs

    February 8, 2011

    The Knives Have It: Local Chefs and Their Favorite Tools

    co.designMore gadgets than a Williams-Sonoma outlet store. (Click pic for humongous version.)​ Got gadgets? Pop Chart Lab does, and they've put 100 of them on a poster. But are all of them beloved? Can you find any local chefs who give names to their chinoise, or keep their clam knife in hand ... More >>

  • Blogs

    December 3, 2010

    Agi and Aaron Groff of 4 Seasons Baked Goods & Catering, Part 2

    This is part two of Holly Fann's Chef's Choice profile of Agi and Aaron Groff of 4 Seasons Baked Goods & Catering. Part one is available here. Part three, a recipe, can be found here. Holly Fann​Did your family cook when you were a child? Agi Groff: My granny is Hungarian, so we ate a lot of ... More >>

  • Blogs

    December 3, 2010

    Agi and Aaron Groff of 4 Seasons Baked Goods & Catering: Recipe for Dutch Almond Cookies

    This is part three of Holly Fann's Chef's Choice profile of Agi and Aaron Groff of 4 Seasons Baked Goods & Catering. Parts one and two are accessible here and here. Holly FannDutch almond deliciousness​ A favorite among 4 Seasons customers, Dutch Almond cookies are crunchy and not too sweet. ... More >>

  • Blogs

    December 2, 2010

    Agi and Aaron Groff of 4 Seasons Baked Goods & Catering

    This is part one of Holly Fann's Chef's Choice profile of Agi and Aaron Groff of 4 Seasons Baked Goods & Catering. Part two, a Q&A with the Groffs, is available here. Part three, a recipe, can be found here. Holly FannAgi Groff takes a torch to a batch of ganache-covered tarts as husband Aaron look ... More >>

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