Image viaClass is in session at the Kitchen ConservatoryWith a little planning and a couple of cocktails the holidays can go down smoother than a pint of spiked egg nog. Gut Check's assembled a series of guides to help find the perfect present for the food lover in your life while maintaining ... More >>
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 >>
This is part one of Chrissy Wilmes' Chef's Choice profile of bakery chef Ericka Frank of the Cakery. Part two, a Q&A, will be published tomorrow, and part three, a recipe from Frank, on Thursday.Chrissy Wilmes
Most people wouldn't hire a 14-year-old to bake and decorate their wedding cake. Of ... More >>
Deborah HylandSomewhere along the line, Americans got the idea that "high tea" meant "fancy," as in "high class." In fact, a high tea is simply a light meal with a meat dish or two, often eaten by laborers. The stereotypical tea with scones, clotted cream and jam is properly known as "cream t ... More >>
This weekend some talented St. Louis high school seniors will cook for their futures at the sixth annual Le Cordon Bleu Future Chefs Competition at Le Cordon Bleu College of Culinary Arts.
image creditOK, just guessing here, but the competitors this weekend will probably be a wee bit older than th ... More >>
As much as I'd like to assemble a Top Ten Food Books of 2009 list, I'm so far behind in my reading that I'd struggle to compose a Top Ten Food Books of 2008 list. Best I can do for this year is two books. First, Momofuku by David Chang and Peter Meehan. It's a cookbook, but you can -- and should ... More >>
Robin WheelerMonarch executive chef Josh GallianoWhile I interviewed Monarch executive chef Josh Galliano, he prepared butternut squash ravioli in a lemon-sage beurre blanc with Chinese bacon. After the jump, the recipe for this dish -- and for the fresh pasta you need to make it.
Robin WheelerChef Jeffrey Constance of Hanley's Grille and TapWhat do you mean, you haven't heard of Hanley's Grille and Tap? Chef Jeff Constance took over the former J.Buck's locations at St. Clair Square in Fairview Heights, Illinois, and West County Center in Des Peres a few months ago. Though ... More >>
Jennifer SilverbergThe crew, starting in front, going clockwise: Gerard Craft, chef de cuisine Adam Altnether, mixologist Ted Kilgore, cook Nick Blue, pastry chef Matthew Rice and sous chef James Peisker.This week I visit Taste by Niche, the new offering from acclaimed chef Gerard Craft. Of cours ... More >>
The New York Times reports that magazine publisher Condé Nast will shutter Gourmet magazine after almost 70 years:The magazine has suffered a severe decline in ad pages, but the cut still comes as a shock. There was speculation that Condé Nast would close one of its food titles -- Gourmet or Bo ... More >>
Kelli Best-Oliver is on a quest to become a full-fledged foodie. Beginning this week, she will chronicle her adventures for Gut Check. She writes about any damn thing she pleases at South City Confidential.I have no formal culinary training. It's been ten years since I worked in a restaurant, wai ... More >>
flickr.com/photos/cromelyJulia-schmulia. Here's St. Louis' cookbook star.By now, everybody knows all about Julie & Julia, even those who have no intention of seeing the movie. (A theory on the ridiculous amount of media coverage: Nora Ephron's got the goods on every movie and food writer in N ... More >>
Congrats to Mathew Rice, the pastry chef at Niche and the adjacent Veruca Bakeshop. Rice's recipe for milk-chocolate cookies with malted cream are featured in the February issue of Food & Wine magazine as part of an article highlighting milk-chocolate desserts. The cookies are pictured on the ... More >>