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 >>
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 >>
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 >>
A free Cook's Illustrated app? Free? America's Test KitchenChristopher Kimball: bow-tied culinary mogulCook'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 >>
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 >>
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 WheelerLisa Slay, Executive Chef of Remy's Kitchen & Wine BarUnless 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 >>
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 >>
Hedwig von Ebbel, Wikimedia CommonsAs 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 >>
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 >>
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 >>
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 >>
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 >>
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
Soulard Farmers' Market gets classy
No Reservations is sweet and savory fare. Without the foam.
Brad Bird does it again; health inspectors everywhere shaken to their core.
Apparently not everyone likes to eat rabbits.
The Chiu Chow cuisine of Meng Lei.
A St. Louis sommelier strives to be among the best in the world.
You are what you eat: The story of a culture, told through its cuisine.
Saturday, December 31; Blueberry Hill's Duck Room (6504 Delmar Boulevard, University City)
With fun times three
Celeb chef Alton Brown is just here for more food (and he'd like to see you, too)
Week of October 15, 2003
King & I
Bella Città Mediterranean
"St. Louis Cooks and Entertains" -- and you get to sample the results
Robata of Japan
COCA gets things cooking with a new series of classes for the culinary-minded
The exchange between a chef and a Monsanto spokeswoman was civilized, but questions about what we eat leave a bitter aftertaste
Soufflés, Fio's La Fourchette
A sweet recipe from Hot Locust's kitchen, scaled down for yours