Subject:

Agi 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

    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

    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 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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