Culinary Arts

  • Blogs

    December 20, 2011

    Cassy Vires of Home Wine Kitchen

    This is part one of Stephen Fairbanks' Chef's Choice profile of Cassy Vires of Home Wine Kitchen. Part two, a Q&A, will be posted tomorrow, and part three, a recipe from Vires, will be posted on Thursday. Jennifer SilverbergHusband-and-wife owners of Home Wine Kitchen, Josh Renbarger and Chef Cassy ... More >>

  • Blogs

    December 14, 2011

    The St. Louis Food Lover's Gift Guide: Culinary Classes

    Image viaClass is in session at the Kitchen Conservatory​With 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 >>

  • 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

    Ericka Frank of the Cakery and the Cup

    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 >>

  • Blogs

    March 16, 2011

    Jane Muscroft of Queen's Cuisine

    Deborah Hyland​Somewhere 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 >>

  • Blogs

    October 11, 2010

    The Wilton Way Liza Minnelli's Birthday Cake: Fun With Doll Pick Decorating

    Anne GreenspringsJUNK: The Wilton Way of Cake Decorating, Volume One, ©1974 Wilton Enterprises, Inc. The culmination of Norman Wilton's lifetime devotion to cakery arts teaches the lay person how to make comestible phones and other frosted surprises featuring "doll picks." Found at Value Villa ... More >>

  • Blogs

    September 23, 2010

    Cook's Illustrated's New iPhone App: A Gut Check Test Drive

    A free Cook's Illustrated app? Free? America's Test KitchenChristopher Kimball: bow-tied culinary mogul​Cook's Illustrated, the flagship magazine of Christopher Kimball's food-media hydra, isn't known for giving it away. Kimball refuses to sell advertising in any of his magazines and cooki ... More >>

  • Blogs

    August 12, 2010

    Sidney Street Café Hosts "Operation Charcuterie!" Dinner to Benefit Operation Food Search

    ​Sidney Street Café (2000 Sidney Street, 314-771-5777) will host "Operation Charcuterie!", a six-course dinner to benefit Operation Food Search, on Tuesday, September 28. This dinner is the culmination of an event organized by Kevin Nashan, owner and executive chef of Sidney Street Café, to incr ... More >>

  • Blogs

    June 11, 2010

    Aspiring Young Chefs Battle for Le Cordon Bleu Scholarships

    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 >>

  • Blogs

    December 10, 2009

    A Food Writer's List of 10 Essential Food Books

    ​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 >>

  • Blogs

    December 3, 2009

    Chef's Choice: Lisa Slay, Remy's Kitchen & Wine Bar

    Robin WheelerLisa Slay, Executive Chef of Remy's Kitchen & Wine Bar​Unless you moved to St. Louis three hours ago, you know the Slay name, whether from the mayor or from the family of chefs and restaurateurs who have worked in the city for a century. Humble and down-to-earth, chef Lisa Slay of ... More >>

  • Blogs

    October 22, 2009

    Chef's Choice Recipes: Josh Galliano's Butternut Squash Ravioli with Chinese Bacon

    Robin WheelerMonarch executive chef Josh Galliano​While 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.

  • Blogs

    October 15, 2009

    Chef's Choice: Jeffrey Constance, Hanley's Grille and Tap

    Robin WheelerChef Jeffrey Constance of Hanley's Grille and Tap​What 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 >>

  • Dining

    October 14, 2009
  • Blogs

    October 12, 2009

    Review Preview: Taste by Niche

    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 >>

  • Blogs

    October 5, 2009

    Gourmet Magazine to Shutter [Updated]

    ​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 >>

  • Blogs

    August 27, 2009

    Introducing the Novice Foodie: Crashing the Cook's Night Out

    ​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 >>

  • Blogs

    August 25, 2009

    Marc Baltes Storms the "Dorm Room" at 33 Wine Shop & Tasting Bar

    Hedwig von Ebbel, Wikimedia Commons​As I waddled back to my car last night after the latest Dorm Room dinner at Lafayette Square's 33 Wine Shop & Tasting Bar, the evening air thick with woodsmoke from the grill where Marc Baltes was braising pork shoulder for the next seating, I wondered which ... More >>

  • Blogs

    August 12, 2009

    How Joy Grew in St. Louis 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 >>

  • Dining

    July 1, 2009
  • Blogs

    July 1, 2009

    Behind the Story: "Where's the Beef?"

    My feature story "Where's the Beef?", just out today, tells the story of St. Louis' very own Allison Burgess, a vegetarian who was tired of the limited meatless options in restaurants and decided to create her own meat substitute. The result, Match, mimics the flavor and texture of meat and allows c ... More >>

  • Blogs

    June 1, 2009

    FoodWire: St. Louis Cellars Food & Wine Now Open

    Maplewood wine shop St. Louis Cellars (2640 South Big Bend Boulevard) has opened its new takeout cafe, wine bar and party space, St. Louis Cellars Food & Wine. The cafe is open 9 a.m.-7 p.m. Mon.-Sat. and features cooking from chef Greg Maggi, most recently of Robust.St. Louis Cellars Food & ... More >>

  • Blogs

    January 7, 2009

    Mathew Rice Recipe in February Food & Wine

    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 >>

  • Blogs

    November 24, 2008

    FoodWire: New Chef at Harry's Restaurant and Bar

    St. Louis favorite Harry's Restaurant and Bar (2144 Market Street) has hired René Cruz as executive chef. Read the full press release after the jump. - Ian Froeb

  • Blogs

    November 13, 2008
  • Calendar

    August 6, 2008

    Fresh Ideas

    Soulard Farmers' Market gets classy

  • Blogs

    July 9, 2008
  • Blogs

    May 15, 2008
  • Blogs

    April 5, 2008
  • Blogs

    October 12, 2007
  • Calendar

    August 8, 2007
  • Film

    July 25, 2007

    Light Dining

    No Reservations is sweet and savory fare. Without the foam.

  • Film

    June 27, 2007

    Incredible, Edible

    Brad Bird does it again; health inspectors everywhere shaken to their core.

  • News

    May 2, 2007

    RFT Readers Show Their Bunny Love

    Apparently not everyone likes to eat rabbits.

  • News

    April 25, 2007

    Chinatown Confidential

    The Chiu Chow cuisine of Meng Lei.

  • News

    April 18, 2007

    The Wine Master

    A St. Louis sommelier strives to be among the best in the world.

  • News

    November 15, 2006

    St. Louie Chop Suey

    You are what you eat: The story of a culture, told through its cuisine.

  • Music

    December 28, 2005

    Frozen Food Section

    Saturday, December 31; Blueberry Hill's Duck Room (6504 Delmar Boulevard, University City)

  • Calendar

    August 3, 2005

    Fun Times

    With fun times three

  • Calendar

    January 19, 2005


    Celeb chef Alton Brown is just here for more food (and he'd like to see you, too)

  • Calendar

    October 15, 2003

    This Week's Day-by-Day Picks

    Week of October 15, 2003

  • Best of St. Louis

    September 24, 2003

    Best Restaurant trend

    Dreams fulfilled

  • Restaurants

    April 2, 2003
  • Best of St. Louis

    September 25, 2002

    Best Menu

    Bella Città Mediterranean

  • Calendar

    September 4, 2002

    To Serve Man

    "St. Louis Cooks and Entertains" -- and you get to sample the results

  • Restaurants

    April 17, 2002

    Japanese Cuisine

    Robata of Japan

  • Dining

    October 24, 2001

    Side Dish

    COCA gets things cooking with a new series of classes for the culinary-minded

  • News

    November 1, 2000

    Food for Thought

    The exchange between a chef and a Monsanto spokeswoman was civilized, but questions about what we eat leave a bitter aftertaste

  • Best of St. Louis

    September 27, 2000

    Best Signature Dish

    Soufflés, Fio's La Fourchette

  • Dining

    August 18, 1999


    A sweet recipe from Hot Locust's kitchen, scaled down for yours

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