Subject:

Chris Bork

  • Blogs

    December 6, 2011

    Holiday Cocktail Countdown #14: Blood & Sand's Blitzentrapper

    Like any red-blooded American, Gut Check uses liquid medication to cope with holiday stress. Not only does a good winter cocktail make it possible to tolerate family members, say, inquiring about your procreation plans, it helps keep you warm, too. From now until Christmas, we're calling upon local ... More >>

  • Blogs

    November 4, 2011

    Romantic Notions Highlights this Weekend's Art Openings

    Helen Maurene Cooper, Cat Tails, 2007. Archival pigment print, Edition of 5, 30 x 40 in.​ Romantic Notions: Group show features work that examines contemporary cultures idealized notions of romance. Opening reception from 7 to 10 p.m. Saturday, November 5. Nov. 5-Dec. 3, free. Los Caminos, 26 ... More >>

  • Blogs

    September 19, 2011

    A Visit to Opening Night at Blood and Sand

    Beth Farrow ClaussThe bar, complete with live ferns at Blood and Sand​Blood and Sand (1500 St. Charles Street) the private bar and restaurant owned by TJ Vytlacil and Adam Frager opened its doors on Saturday night to its charter members. Still smelling slightly of spackle and paint, the restau ... More >>

  • Blogs

    August 19, 2011

    Mike Johnson of Cyrano's, Boogaloo, Part 2

    This is part two of Chrissy Wilmes' Chef's Choice profile of chef Mike Johnson of Cyrano's and Boogaloo. Part one can be found here. Part three, a recipe from Johnson, will be published shortly. Chrissy Wilmes​Did your family cook when you were a child? Not a lot. We ordered out, or I ended up ... 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

    July 12, 2011

    Araka's Steven Caravelli to Replace Chris Bork at the Mud House

    Holly FannChris Bork during his time at the Mud House. ​It was announced this week that Blood and Sand, the private restaurant and club due to open in September, has hired Mud House's (2101 Cherokee Street; 314-776-6599) chef Chris Bork to head up the kitchen. Although the menu is still in t ... More >>

  • Dining

    June 23, 2011

    The Mud House in Benton Park is a coffee shop that serves killer food

    Holly FannChris Bork during his time at the Mud House. ​It was announced this week that Blood and Sand, the private restaurant and club due to open in September, has hired Mud House's (2101 Cherokee Street; 314-776-6599) chef Chris Bork to head up the kitchen. Although the menu is still in t ... More >>

  • Blogs

    February 25, 2011

    This Week in Gut Check, Regurgitated

    Holly FannChris Bork shared a recipe for poached eggs in this week's Chef's Choice​This week, we paid visits to Nora's, Pizzeria Tivoli and Thai Pizza Co. and celebrated American Wine Appreciation Week in the classiest fashion. What else did we do this week? We talked to chef Christopher Le ... More >>

  • Blogs

    February 24, 2011

    Chef Chris Bork of the Mud House: Recipe for Poached Egg with Ham Fat, Chorizo Puree and French Horns

    This is part three of Holly Fann's Chef's Choice profile of Chris Bork of the Mud House in south St. Louis. Part one can be found here. Part two is here. Holly FannYou can do this! You can poach an egg! Go ahead, give it a whirl!​A perfectly poached egg is a thing of beauty -- elegant, delica ... More >>

  • Blogs

    February 24, 2011

    This Week's Tip of the Tongue Newsletter

    ​Gut Check not providing enough dining tidbits for you? Consider subscribing to Tip of the Tongue, the Riverfront Times' weekly e-mail dining newsletter. In this week's newsletter, learn about the New Orleans style beignets at Café Ventana, Mud House chef Chris Bork and more. Subscribing ... More >>

  • Blogs

    February 23, 2011

    Chef Chris Bork of the Mud House, Part 2

    This is part two of Holly Fann's Chef's Choice profile of Chris Bork of the Mud House in south St. Louis. Part one can be found here. Look for part three, a recipe from Bork, on Thursday. Holly FannChris Bork, chef at the Mud House (2101 Cherokee Street; 314-776-6599)​Did your family cook whe ... More >>

  • Blogs

    February 22, 2011

    Chef Chris Bork of the Mud House

    This is part one of Holly Fann's Chef's Choice profile of Chris Bork of the Mud House in south St. Louis. Part two, a Q&A with Bork, will be published tomorrow. Look for part three, a recipe from Bork, on Thursday. Holly FannChef Chris Bork, the Mud House​It's getting warmer out. The earth is ... More >>

  • Blogs

    June 3, 2010

    Christopher Lee of Cafe Ventana, Sanctuaria and Chuy Arzola's, Part 2

    This is part two of Robin Wheeler's Chef's Choice interview with Christopher Lee of Cafe Ventana, Sanctuaria, and Chuy Arzola's. To read part one, click here. Part three, a recipe from Chef Lee, will be available soon. Robin Wheeler​Did your family cook when you were a child? If so, what mea ... More >>

  • Blogs

    March 26, 2010

    Chef's Choice, Part 2: Chef John of Entre:Underground

    Robin WheelerCulinary man of mystery, Entre:Underground's Chef John​This is part two of Robin Wheeler's Chef's Choice interview with Chef John of Entre:Underground; to read part one, click here. We'd be most surprised that you eat _____. Microwave popcorn, and just because I am lazy. Stovetop ... More >>

  • Blogs

    December 9, 2009

    Farmers' Market Share: Brussels Sprouts, Battle Axes and Baby Sloths

    Alissa Nelson​In previous posts, I've talked a lot about how I like cute things: dogs eating green beans, dogs falling asleep in weird positions, dogs in general.Oh, and food. There's plenty of cute food, like cupcakes and other various expressions of twee craft-show fare. Brussels sprouts fit in ... More >>

  • Blogs

    November 10, 2009

    The Novice Foodie Goes Clandestine with the Clandestine Chef

    Kelli Best-Oliver​I'd read about underground supper clubs before. The New York Times has written a few features on them, as have several of the food magazines. But I didn't have the in on any operating here in St Louis -- being a Novice Foodie and all -- and I was intrigued by the speakeasy-ish a ... More >>

  • Dining

    August 19, 2009

    Gut Check: Citygarden sprouts an eatery

    Kelli Best-Oliver​I'd read about underground supper clubs before. The New York Times has written a few features on them, as have several of the food magazines. But I didn't have the in on any operating here in St Louis -- being a Novice Foodie and all -- and I was intrigued by the speakeasy-ish a ... More >>

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