Culinary Arts

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 >>

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 >>

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 >>

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 >>

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 >>

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 >>

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 >>

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.

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 >>

Accounting for Taste: Niche gets a new next-door neighbor — think of it as mini-Niche

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 >>

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 >>

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 >>

How Joy Grew in St. Louis

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 >>

Where's the Beef?: Has Allison Burgess created faux food, fad food — or a groundbreaking meat substitute?

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 >>

FoodWire: Cookie Class at ~Scape

A cookie-baking class at ~scape Sat., Dec. 12. Call 314-361-7227 for more info.

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

Christopher Desens of Racquet Club Ladue Wins Gold

The Chef Merry-Go-Round Continues: Monarch and Franco

Fresh Ideas

Soulard Farmers' Market gets classy

Become a Chili God (In Belleville, At Least)

Mathew Rice Recipe in Food & Wine

St. Louis Club Chef Wins the "Silver Toque"

Weekend News: Sommelier Chris Hoel Splits for California

Sommelier Chris Hoel Splits for California

Eater Reports on Food & Wine Best New Chef Party

Video of Last Night's Food & Wine Best New Chefs Gala

Gerard Craft on Being Named Food & Wine Best New Chef 2008

Gerard Craft of Niche Named "Best New Chef 2008" by Food & Wine Magazine

2008 James Beard Award Finalists Announced

Thoughts on Michael Ruhlman's The Elements of Cooking

Michael Ruhlman at Viking Thursday

Kitchen Nightmares: Seascape

Andy White Leaves Balaban's

Mack on Some Cupcakes

Incredible, Edible

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

RFT Readers Show Their Bunny Love

Apparently not everyone likes to eat rabbits.

Chinatown Confidential

The Chiu Chow cuisine of Meng Lei.

Small Plates, Thursday, 1/11

St. Louie Chop Suey

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

Fun Times

With fun times three

This Week's Day-by-Day Picks

Week of October 15, 2003

Hot and Spicy Food

King & I

Best Menu

Bella Città Mediterranean

Japanese Cuisine

Robata of Japan

Side Dish

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

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 Signature Dish

Soufflés, Fio's La Fourchette

BERRY NECESSITIES

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