Support Local Journalism. Join Riverfront Times Press Club.

Friday, April 9, 2010

Chef's Choice, Part 2: Marc Baltes of Pi Pizzerias

Posted By on Fri, Apr 9, 2010 at 11:30 AM

This is part two of Robin Wheeler's Chef's Choice interview with Marc Baltes of Pi Pizzerias; to read part one, click here. Part three is now available here.

  • Robin Wheeler

Favorite local ingredient? Greenwood Farms bacon.

Five words to describe your food. Fresh. Simple. Generous. Ballsy. I think I only need four.

One food you dislike. Smoked salmon. It's the one thing I won't eat.

One food you can't live without. Pork.

Culinarily speaking, St. Louis has the best... Vietnamese food.

Culinarily speaking, St. Louis needs more... Street food: Taco trucks, banh mi, slice joints. I was just in San Francisco and within one city block there was tamales, churros, bags of mango on ice and bacon-wrapped hot dogs and fried onions. I went for the tamales.

Your best tip for home cooks? Be conscious of what you are buying.

Your favorite after-work hangout? 33 Wine in Lafayette Square.

Favorite kitchen tool. A mortar and pestle. I use it almost as much as my chef's knife.

  • Robin Wheeler

Favorite cookbooks? Cooking by Hand. The Chez Panisse Cafe Book, and I just finished reading Momofuku. That's a great book.

Proudest professional moment? Cooking at Quince. We had such a tight-knit crew of amazing cooks. It still blows me away when I think back on it.

Favorite music to have in the kitchen? Otis Redding.

What's on your pizza? Tomato sauce, mozzarella and basil.

What's in your omelet? Broccoli, onions and cheddar. And probably bacon.

What are you drinking? Beer. I just tried Alesmith IPA, and it's pretty awesome.

{to be continued...}

Tags: ,

Support Local Journalism.
Join the Riverfront Times Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Riverfront Times Club for as little as $5 a month.

More by Robin Wheeler

Read the Digital Print Issue

December 1, 2021

View more issues


Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

Best Things to Do In St. Louis

© 2021 Riverfront Times

Website powered by Foundation