Subject:

Culinary Institute of America

  • Blogs

    September 2, 2014

    Chef Chat: Chris Bolyard Is a Butcher with a Soft Side

    Chris Bolyard is a busy man these days. Technically still the chef de cuisine at Sidney Street Cafe, Bolyard has been hard at work getting ready for the fall opening of his much-anticipated Bolyard's Meat & Provisions. It's the realization of a dream for the Culinary Institute of America grad, who i ... More >>

  • Blogs

    March 4, 2014

    4 Seasons Bakery's Käsekuchen, A German Dessert That Redefines Cheesecake

    From flaky, award-winning pies and decadent flourless chocolate cakes to caramelized, custard-filled canelé and plump French macarons, there isn't a European-style from-scratch treat at 4 Seasons Bakery (2012 Campus Drive; St. Charles; 314-288-9176) we've tried and didn't like. Husband-and-wife co ... More >>

  • Blogs

    January 17, 2014

    The Ten Best Food Events in St. Louis This Weekend: January 17 to 19

    Keep it low-key this weekend with a wine tasting this weekend, or go all out at the Loop's Ice Carnival. It might snow, and then hit 50 degrees -- either way, there's something for you to eat, er, do. Check out our food-related recommendations after the jump. See also: The Best Menus at Clayton Res ... More >>

  • Dining

    November 14, 2013
  • Blogs

    May 14, 2013

    Saint Louis Art Museum Recruits Chef Edward Farrow for New Restaurant

    Gut Check heard through the grapevine a few weeks ago that chef Edward Farrow, most recently of Phoenix, Arizona, would be moving to town this summer to oversee the new restaurant and café at the Saint Louis Art Museum (Forest Park Street; 314-721-0072). Yesterday, a press release from the museum ... More >>

  • Blogs

    April 10, 2013

    Loving Pig's Face and Learning to Leave His Roast Chicken Alone: A Q&A with Vino Nadoz's Chris DiMercurio

    This is part two of Gut Check's Chef's Choice profile of Chris DiMercurio of Vino Nadoz. Read part one, a profile of DiMercurio, here. Part three, a recipe from DiMercurio, will be published on Friday. Chris DiMercurio worked alongside -- and learned from -- some of St. Louis' talented young chefs ... More >>

  • Blogs

    April 9, 2013

    Chris DiMercurio of Vino Nadoz Wants You to Trust Him

    This is part one of Gut Check's Chef's Choice profile of Chris DiMercurio of Vino Nadoz. Part two, a Q & A with DiMercurio, will be available Wednesday. Part three, a recipe, will be published Friday. You could easily miss Vino Nadoz (16 The Boulevard, Richmond Heights; 314-726-0400), dwarfed as it ... More >>

  • Blogs

    April 2, 2013

    The Culinary Institute of America Holds its First St. Louis Prospective Student Reception Tonight

    Are you waiting for the right excuse to ditch town and leave it all behind to pursue a lucrative career in a mile-high chef's hat? Tired of getting taunted by daytime infomercials? Well, look no further. The Culinary Institute of America forgoes that other CIA's incognito M.O. by hosting its first ... More >>

  • Blogs

    March 20, 2013

    Chef Eric Heath of Cleveland-Heath Calls Edwardsville "An Awesome Place"

    This is part one of Gut Check's Chef's Choice profile of Eric Heath of Cleveland-Heath. Part two, a Q & A with Heath, will appear Thursday. Part three, a recipe from Heath, will be available on Friday. "Sometimes, we'll get cooks in here who are like, 'You don't sous-vide? You don't do this? You ... More >>

  • Dining

    April 19, 2012
  • Dining

    February 16, 2012
  • Blogs

    February 14, 2012

    Review Preview: Cleveland-Heath

    This week, I travel to Cleveland-Heath (106 North Main Street, Edwardsville, Illinois; 618-307-4830), a new restaurant that boasts quite the pedigree: Cleveland-Heath takes its name from partners (in life as well as in business) Jennifer Cleveland and Eric Heath. The name is a rather audacious move ... More >>

  • Dining

    February 2, 2012
  • Blogs

    November 8, 2011

    Call Them "Favorite" Foods: Cleveland-Heath Nears Opening

    ​Gut Check reported last month on Cleveland-Heath, the new restaurant opening at 106 North Main Street in Edwardsville, Illinois (the former Fond space). This week, Jennifer Cleveland, who owns the restaurant with partner (in life as well as business) Eric Heath, checked in with us to say that the ... More >>

  • Blogs

    October 6, 2011

    Mathew's Kitchen Opens in South City

    ​Mathew Unger took his first cooking class at the age of eight, a schoolkid with the sisters of Notre Dame. He studied international business at the University of London. He has been both a stockbroker at Paine Webber and the executive chef of the Missouri Athletic Club-West."I have a weird backgr ... 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 7, 2011

    Memphis Chef Kelly English Follows the Fleurs-de-Lis to St. Louis

    Courtesy: Harrah's CasinoKelly English, owner of Restaurant Iris in Memphis, will open a steakhouse at Harrah's Casino.​Harrah's Casino (777 Casino Center Drive, Maryland Heights; 314-770-8100) announced last month that it will open Kelly English Steakhouse this fall in the location now occupied b ... More >>

  • Blogs

    April 28, 2011

    Chris Williams of Franco: Recipe for Chicken Roulade

    This is part three of Chrissy Wilmes' Chef's Choice profile of Chris Williams of Franco. Part one can be found here. Part two, a Q&A with Williams, is here. Chrissy Wilmes​When it comes to education, some chefs choose the formal route, attending culinary school and working externships, while ... More >>

  • Blogs

    April 26, 2011

    Chris Williams of Franco

    This is part one of Chrissy Wilmes' Chef's Choice profile of chef Chris Williams of Franco. Part two, a Q&A with Williams, will be available tomorrow. Look for part three, a recipe from Williams, on Thursday. Chrissy Wilmes​Chef Chris Williams' journey from his first experience in a kitchen t ... More >>

  • Blogs

    December 3, 2010

    Agi and Aaron Groff of 4 Seasons Baked Goods & Catering, Part 2

    This is part two of Holly Fann's Chef's Choice profile of Agi and Aaron Groff of 4 Seasons Baked Goods & Catering. Part one is available here. Part three, a recipe, can be found here. Holly Fann​Did your family cook when you were a child? Agi Groff: My granny is Hungarian, so we ate a lot of ... More >>

  • Blogs

    December 1, 2010

    Gerard Craft Sells Taste by Niche to Adam Altnether

    Jennifer SilverbergTaste by Niche's current digs. The new space will also feature a new owner.​Gerard Craft announced today that he has sold Taste by Niche to Adam Altnether. The 24-year-old Altnether, a graduate of the Culinary Institute of America in Hyde Park, New York, has worked for Craft for ... More >>

  • Blogs

    October 21, 2010

    Bob Colosimo of Eleven Eleven Mississippi, Part 2

    This Q&A is part two of Robin Wheeler's Chef's Choice profile of Bob Colosimo of Eleven Eleven Mississippi. Part one is available here; part three, a recipe, we'll publish on Friday. Robin Wheeler​Did your family cook when you were a child? If so, what meals stand out? Growing up in an Italia ... More >>

  • Blogs

    October 20, 2010

    Bob Colosimo of Eleven Eleven Mississippi

    This is part one of Robin Wheeler's Chef's Choice profile of Bob Colosimo of Eleven Eleven Mississippi. Part two, a Q&A with Colosimo, will be published Thursday; part three, a recipe, we'll publish on Friday. Robin Wheeler​Eleven Eleven Mississippi's Bob Colosimo always wanted to be a chef. ... More >>

  • Blogs

    October 18, 2010

    Top 10 Food Films to Watch on a Cold Autumn's Night

    True story: Late 1990s, on the campus of the renowned Culinary Institute of America, Hyde Park, New York. It's a movie night, and the feature is Big Night, which is to be screened in the main auditorium. The buzz that day on campus is that someone had spotted the movie's star, Stanley Tucci, on th ... 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

    August 4, 2010

    St. Louis to Sitka: Chef TJ Weston Publishes Alaskan Seafood Cookbook

    ​TJ Weston, a St. Louis native and graduate of the Culinary Institute of America in Hyde Park, New York, has published his first cookbook, Eat, Fish & Be Happy: Salmon and Halibut Recipes to Celebrate the Taste of Alaska. The book draws from the 28-year-old Weston's time as the chef at a fishi ... More >>

  • Blogs

    July 22, 2010

    Amy Zupanci of Fond and Township Grocer

    This is part one of Robin Wheeler's Chef's Choice profile of Amy Zupanci of Fond and Township Grocer in Edwardsville, Illinois. Part two, a Q&A with Zupanci, follows on Friday and part three, a recipe, on Monday.Robin WheelerAmy Zupanci, chef and owner of Fond and Township Grocer​When Amy Zupa ... More >>

  • Blogs

    June 24, 2010

    Freddie Holland of Match Foods, Inc., Part 2

    Robin Wheeler​This is part two of Robin Wheeler's Chef's Choice profile of Freddie Holland of Match Foods, Inc., maker of Match Meats. Part one is available here, and part three, a recipe, follows on Friday. Did your family cook when you were a child? If so, what meals stand out? Our family n ... More >>

  • Blogs

    June 23, 2010

    Freddie Holland of Match Foods, Inc.

    This is part one of Robin Wheeler's Chef's Choice profile of Freddie Holland of Match Foods, Inc., maker of Match Meats. Part two, a Q&A with Holland, will be posted tomorrow, and part three, a recipe, follows on Friday. Robin Wheeler​"I was raised on a farm. We raised our cows with bottles, ... More >>

  • Blogs

    May 19, 2010

    Lou Rook III of Annie Gunn's, Part 1

    This is part one of Robin Wheeler's Chef's Choice interview with Lou Rook III of Annie Gunn's. Part two will be published tomorrow. Part three, a recipe from Chef Rook, will appear on Friday. This week, shallow flood water saturated a field on the north side of Highway 40 in Chesterfield, a reminde ... More >>

  • Blogs

    May 18, 2010

    The Morning Brew: 5.18

    Not only are pesticides bad for bugs, there's more evidence showing how bad they are for humans. Reuters reports that the Harvard School of Public Health has released a study linking organophosphate pesticides to ADHD in kids. Over forty organophosphates are approved for pesticide use in the U.S. T ... More >>

  • Blogs

    April 8, 2010

    Chef's Choice: Marc Baltes of Pi Pizzerias

    This is part one of Robin Wheeler's Chef's Choice interview with Marc Baltes of Pi Pizzerias; stay tuned for parts two and three. Robin Wheeler​"I was the world's pickiest eater as a child," says Marc Baltes, a Culinary Institute of America grad who now works as executive chef for Pi Pizzeria ... More >>

  • Blogs

    February 18, 2010

    Chef's Choice: Frazer Cameron of Frazer's Restaurant & Lounge


    Frazer Cameron is thoughtful and deliberate, measuring his words as the morning sun warms the bar at the restaurant he has owned for eighteen years. Likewise, Frazer's Restaurant & Lounge is the product of his careful consideration, planning, and making sure everything is just so. Frazer Cameron ... 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

    September 11, 2009

    Photos: The Grand Opening of Red Kitchen & Bar, 9.10.09

    Photo: Stew SmithA plate of ahi tuna poke at the opening of Red Kitchen & Bar in the Hyatt Regency Riverfront hotel downtown. See more photos from last night.​ The grand opening of Red Kitchen and Bar (315 Chestnut Street) in the Hyatt Regency St. Louis Riverfront hotel was held last night. Wh ... More >>

  • Dining

    September 2, 2009
  • 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

    March 3, 2009

    Throwback of the House: The Cold War on Cheese

    Robin Wheeler writes for the blog Poppy Mom. After years of making and eating fancy food, Robin is sick of it all. She's returning to the basics: recipes that haven't surfaced in three decades. She reports on the results for Gut Check every Tuesday.If we've learned anything from mid-century stereoty ... More >>

  • Dining

    October 22, 2008
  • Blogs

    November 9, 2007

    Thoughts on Michael Ruhlman's The Elements of Cooking

    "Fat is good." Michael Ruhlman wanted us to repeat after him. "Fat is good." Such simple lessons were at the heart of Ruhlman's demonstration last night at the Viking Cooking School in Brentwood: fat is good; salt is essential; listen to and touch food as you cook; above all, have fun while you c ... More >>

  • Blogs

    November 6, 2007

    Michael Ruhlman at Viking Thursday

    God among food writers Michael Ruhlman will be hosting a discussion and demonstration promoting his new book The Elements of Cooking at the Viking Cooking School (1811 South Brentwood Boulevard). The event runs from 6:30-8:30 p.m. Thursday, and the cost is $69.99 per person. www.ruhlman.com ... More >>

  • Dining

    March 1, 2006

    Vintage Balaban's

    Chef Dan Joyce could rest on Balaban's laurels -- but he'd rather take St. Louis on some delicious adventures

  • Dining

    July 13, 2005

    There Goes the Eruv

    You'll dig the delightfully unorthodox (yet totally Orthodox) food at Shmeers

  • Dining

    November 17, 2004

    Man Overboard

    Don't be thrown by the strip-mall setting -- Wholly Mackerel is seafood heaven

  • Dining

    January 21, 2004

    Way Out West

    The new Gabrielle's offers high-end cuisine for the west-county dweller

  • Dining

    July 3, 2002

    Flying Fish

    Goofy name aside, Wholly Mackerel has a promising future

  • Restaurants

    April 18, 2001

    Deli

    Pumpernickle's Real Deli

  • 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

  • Dining

    September 13, 2000

    Killer B.

    One chef makes the jump from country club to Clayton, with delicious results

  • Dining

    September 6, 2000

    Smoking Gunn

    Annie Gunn's aims to please

  • More >>
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