feast august 2014 issue 3

8/11/2019 Feast August 2014 Issue 3

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3/843Inspired Food Culture A UG US T 2 0 1 4


4/844 feastmagazine.com A U G U S T 2 0 1 4



Concocting, mixing & experimentingExperience the FUN for yourself! VISIT US TODAY!

SanctuariaSTL.com |@SanctuariaTapas |/SanctuariaSTL

314.535.9700 | 4198 Manchester Ave., St. Louis, MO

WILDWILD

TAPASTAPAS

Grilled Peaches with whipped

Goat Cheese & Balsamic Vinaigrette

Encrusted Steak over Purple Potatos

with broccoli & rhubarb elderberry catsup

Bacon-wrapped Mojo Lime Pork

with Creamy Chipotle Vinaigrette

Sauted Shrimp in a

Lemon-Garlic Cream Sauce

Chicken stuffed with red & green bell

pepper & onions,with cheese sauce.

FUSIONFUNWILD TAPAS, COOL COCKTAILS & CREATIVITY



Inspired Food Culture | Saint Louis

AUGUST 2014

COVER PHOTOGRAPHY OF ICE CREAM

SANDWICHES FROM COLLEENS COOKIES P.

BYJonathan Gayman

TABLE OF CONTENTS PHOTOGRAPHY OF

VANBUSKIRK CHOCOLATES GOOEY BUTTER

CAKE TRUFFLES BY Cheryl Waller

FROM THE STAFF

|10| FROM THE PUBLISHE RRaise a glass, S. Louis!

|12| DIGITAL CONTENTWhas online his monh.

|14| FEAST TVA peek a he Augus episode.

|18| FEAST FAVESOur saff and conribuorsshare inspired ideas or

aseul living in S. Louis.

COLUMNS

|26| ONE ON ONEKick off ooball seasonwih Shawn Zell, eam che anddieiian or he S. Louis Rams.

|28| SEED TO TABLEFarmer Crysal Sevensshares how o use fire-roased peppers hree ways.

|30| MYSTERY SHOPPERBuy i and ry i: guava pase.

|32| MENU OPTIONSNever buy ricota again afer

perecing his simplea-home recipe.

|34| SWEET IDEASPasry che Chrisy Augusinshares how o celebrae peachseason wih rich frangipane.

|36| GADGET AGOGOFive sparkling-wine savers arepu o he es.

|38| ON THE SHELFNew and noable in beer,spiris and wine.

|40| THE MIXBreak ou he bubbly wih heFrench 75.

|82| THE LAST BITEWrier Crysal Sevens digsino a swee seasonal rea aDressels Public House.



45 - 47

FEAST AWARDS

49 - 81

FEAST 50:

ST. LOUIS

FOOD SCENE



WWW.CHAUVINCOFFEE.COM

314-772-0700

QUALITY EXPERIENCE

SERVICE

Full Service Coffeehouse &

Restaurant Supplier

Fourth Generation Family OwnedCoffee Roasters Since 1930

Hand Crafted CoffeesImporting Fine Coffees from 20 Countries

Creating localItalian Food

with help from ourFarmers and FriendsSince 2007

7266 Manchester Rd.Maplewood

314-644-1790Fialafood.com

M-Th 5-9pm Fri/Sat 5-10pm

$30 ~4 Course Tasting Menu

Volume 5 | Issue 8 | Augus 2014

EDITORIALPublisher

Caherine [email protected]

Senior Print EditorLiz Miller

[email protected]

Senior Digital EditorKrisin Brashares

[email protected]

Assistant EditorBehany Chriso

[email protected]

Copy Editor/Fact Checker/ProofreaderAlexandra Baes, Barbara E. Sefano, Chrisine Wilmes

Contributing WritersChrisy Augusin, Tory Bahn, Brandon Chuang, Shannon Cohran

Pa Eby, Kyle Harsha, Valeria Tururro Klamm, Mat SeierMat Sorrell, Crysal Sevens, Michael Sweeney, Shannon Weber

ARTArt Director

Lisa [email protected]

Assistant Art DirectorAlexandrea Povis

[email protected]

Contributing PhotographersJonahan Gayman, Demond Meek, J.Pollack Phoography

Jennifer Silverberg, Cheryl Waller

FEAST TVPRODUCERS:

Caherine NevilleKrisin Brashares

PRODUCTION PARTNER:

Pounds MediaCONTRIBUTING VIDEOGRAPHERS:

Judd Demaline, Kur Ehlmann, Cameron Hill, Alessio Summerfield

Director of SalesKelly Klein

[email protected]

Contact UsFeas Media, 900 N. Tucker Blvd., 4h Floor

S. Louis, MO 63101314.340.8562

feastmagazine.com

DistributionTo disribue Feas Magazine a your place of business, please

conac Jeff Moore a [email protected].

Feas Magazine does no accep unsolicied manuscrips,phoographs or arwork. Submissions will no be reurned.

All conens are copyrigh 2010-2014 by Feas Magazine.All righs reserved.

Reproducion or use in whole or in par of he conens, wihouhe prior writen permission of he publisher, is sricly prohibied.

Produced by the Suburban Journals of Greater St. Louis, LLC

Magazine


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Our shelves are stocked with foods

from countries far and wide.

We invite you to take a culinary trip

around the world without leavingSt. Louis

by

GLOBAL FOODS MARKET

is

Coming to the Delmar Loop

GRAND OPENING

8.11.2014

Full-Service Grocery

& International Market

including

"The Dining District"

A Chef-Crafted, Urban Food Hall

Offering A Diverse Selection of Culinary Experiences


12/8412 feastmagazine.com AUGUST 2014

feastmagazine.com

DIGITAL CONTENT

GIVEAWAY: Enter or a chance to win a ood-ocused road trip to Indy! Our special package eatures two tickets toDig IN, a $50 gif certificate to R Bistro, a two-night stay at The Alexander and an active Indy tour or two all valued

at nearly $800. Details in the Promotions section at feastmagazine.com.

Watch our videos.

youtube.com/FeastMagazine

FACEBOOK. We hit 20,000 likes in July, and were

partnering with Strange Donuts to help us reach

our next milestone at facebook.com/feastSTL.

TWITTER. Stay up-to-date on new openings

(such as Sauce on the Sides new Clayton

location) at @feastmag.

INSTAGRAM. Get behind-the-scenes access to

Feast TV at @feastmag .

PINTEREST. Find more local oods we love (like

Katies Pizza & Pasta Osterias Kups Egg Pizza)

at pinterest.com/feastmag.

? :

PHOTOGRAPHYB

YJ

enniferSilverberg

WE HAVE A NEW ADDRESS!In anticipation of our regional expansion in October, we are switching over our website URL,feastSTL.com, to feastmagazine.com. As we get closer to October,

watch for exciting updates and changes to the site as well.

ONLINE EXTRAS:In our Feast 50 eature (p. 49), local culinarians share their go-to spots to grab a bite (like Asian Kitchen,one o ormer Farmhaus general manager Eric Scholles avorites). For more insights, visit feastmagazine.com. Plus,

get an extra boozy dessert recipe ginger cream custard martini rom The Fountain on Locust.



Col Dn ithSvy Sps f Bll Vn

325 S Main St, Saint CharleS, MO 63301 www.bellavinOwinebarStl.COM (636) 724-3434

NOW OFFERINGSUNDAY BRUNCH

ALL YOU CARE TO EAT

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314-791-6942 4851 Old Hwy 100 Washington, MO www.toadspigs.com

TO D D G E I S E RT FA R M S

N A T UR A L LY R A I S ED P O R K & M O R E !

TO D D G E I S E RT FA R M S

Fresh Producenow in season


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PHOTOGRAPHYB

YC

herylWaller

14

FEAST TV

SEGMENT .From breakfas o dinner, discover

Perennial Arisan Ales owner Phil Wymores

ideal day of dining in S. Louis.

SEGMENT . Go behind he scenes a

Companions Early Bird Oule and mee Josh

Allen, he companys founder.

SEGMENT .Ge o know Andy Karandzieff,

par of he hird generaion behind a S. Louis

insiuion: Crown Candy Kichen.

SEGMENT . Take a sip of nosalgia a Excel

Boling Co., one of a few remaining mom-and-

pop soda bolers in he Unied Saes.

:

TV

Watch the upcoming August episode on the Nine Network (Channel 9) at 2 on Sat., Aug. 2, and 1on Mon., Aug. 4. Feast TVwill also air on the nineCREATE channel periodically throughout the month.

ROTH LIVING

Roh Living curaes innovaion and luxury in high-end appliances.

Explore Rohs showroom o experience an appliances rue

performance and creae he inspired kichen of your dreams.

MISSOURI WINESIn Augus, reach for a botle of Noboleis Vineyards Noblevescen.

Feast TVproducer Ca Neville pairs i wih VanBuskirk

Chocolaes gooey buter cake ruffles.

WHOLE FOODS MARKETGe cooking a home! Pick up he ingrediens and recipe

from Cas demo a boh S. Louis-area locaions of

Whole Foods Marke.

Look for the Feast TVsplatthroughout the magazine. Ittells you which articles are part of this months episode!

feastmagazine.com AUGUST 2014



H I N Eissouri wine country calls to us. The warm temperatures

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18/8418

Earlier his year, Thai Bistroopened in a sleepy

srip mall in Wildwood, he newes venure or

Joe Nanhavong, he ormer owner o he now-

shutered Land o Smile Thai resauran in Olivete.

Open or lunch and dinner service, Thai Bisro defly

prepares Thai and Asian-inspired avories like red,

green, yellow and panangcurries (each served wih

your choice o chicken, ou, bee, pork or shrimp),

tom kha gaiand tom yum goong soups, papaya and

seaweed salads, a selecion o noodle dishes, and

more. Elsewhere on he menu, house specialiesinclude phad cha mussels, pineapple curry and

prawns wih amarind sauce, among ohers,

allowing Nanhavong he reedom o experimen

ouside o he expeced. The amosphere a Thai

Bisro is comorable, he dining room dcor

bends oward a modern aesheic and he saff

are riendly, knowledgeable and quick o offer

recommendaions including wha level o

spiciness o order or each dish depending on your

preerence. The resauran serves a idy selecion

o beer and wine, as well as dessers ry he sicky

rice wih mango or a rereshing las bie. L.M.

2436 Taylor Road, Wildwood, 636.821.3006

thai bistro

FEAST FAVES | WHERE WERE DINING



19/8419Inspired Food Culture A U GU S T 2 0 1 4

2014-2015 Season On Sale

Photo: FlyOmar Edwards

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Kyle Harsha is a certified specialist of wine and certified sommelier with over 20 years

experience in the food and wine industry. He drinks more wine than he probably ought to.

PHOTOGRAPHYB

YC

herylWaller

FEAST FAVES | WHERE WERE DRINKING

moonshine blues barWRITTEN BYKyle Harsha

For many, he Mississippi River conjures houghs o barbecue, whiskey and clapboard

buildings wih blues music drifing ou rom inside. Tha is he vibe ha he owners o

Moonshine Blues Barin S. Charles were atemping o culivae when hey opened heiresablishmen in 2013, and i has proved successul. As he name suggess, he bar eaures

live blues music played on Friday and Saurday nighs and he crowd is ypically lively

and willing o dance wihou being oo raucous.

Locaed below Hendricks BBQ in he Old Waerworks Building on Souh Main Sree, he

bar is operaed by In Good Company, he same group responsible or Hendricks, Cahedral

Square Brewery, Diablios Canina, Ca Venana and Sancuaria, and is a playground or

hose in love wih all hings whiskey. Behind he bar here are more han 200 varieies o

whiskey, and he bar saff proudly claims he larges whiskey selecion in S. Louis. Choices

range rom he amiliar (a pour o Jack Daniels or $9) o he rare (Pappy Van Winkle 12-Year

or $15) o he downrigh weird (pink lemonade moonshine or $9). The saff is incredibly

knowledgeable and can make recommendaions based on wha you like.

For he paron who isn ino whiskey, here are oher offerings. The beer selecion is raher

heary, eauring locally made brews rom he likes o 2nd Shif Brewing, Cahedral Square

and 4 Hands Brewing Co. There are a ew menu iems made wih gin, rum, vodka and equila

offered wih he delighully snarky cavea, We don sugges i, bu we have i. The

cockails available are well-crafed, balanced and made wihou he how-dare-you-drink-

somehing-oher-han-whiskey-nea sneer ha someimes accompanies whiskey bars.

The Fox River ($9) has a sligh chocolay noe, along wih delicious peach ones, and he

Billionaires Cockail ($10) is rereshing and zippy.

1200 S. Main S., S. Charles, 636.724.8600, moonshinebluesbar.com


20/8420

the social affair at the station

In April, Kelly Spencer, founder and chef of The

Social Affaircatering company, expanded her

business with the opening of The Station, a

market-meets-event space in Shaw. The Stationis housed inside a former gas station that had

fallen into disrepair before Spencer pu rchased

the property and brought it back to life (the

building is now included on the National Register

of Historic Places). The reincarnated space

embraces the buildings original architecture

and features fun, colorful, retro interior design.

A native of Birmingham, Alabama, Spencers

cuisine brims with Southern influences, which

shine in hearty grab-and-go foods, such as

mac n cheese and harvest chicken salad, and

spreads like house-smoked salmon dip, bacon-

and-bourbon jam and two types of rich pimento

cheese: white and classic Cheddar. Spencer and

her team also make pita chips, peppered crostini,

rosemary crackers and desserts in-house, as

well as fresh cocktail starters for Margaritas,

Daiquiris, Mint Juleps and more. L.M.

2232 Thurman Ave., Shaw, 314.735.5527

thesocialaffairstl.com

FEAST FAVES | WHERE WERE DINING



21/8421Inspired Food Culture A U GU S T 2 0 1 4

TO THIS YEARS

FEAST AWARD WINNERS!

#FOLLOWTHEGOAT

kaldiscoffee.com

CONGRATULATIONSsugar crush

|1 |Assorted ice cream sandwiches, $3.50 each; Colleens Cookies, 7337 ForsythBlvd., Clayton, 314.727.8427, colleenscookies.com |2 |Assorted ice creamsandwiches, $6 (tax included); I Scream Cakes, 2641 S. Cherokee St., Cherokee

Business District, 314.932.5758, iscreamcakes.com |3 |Assorted ice creamsandwiches, $2.75; Tower Grove Creamery, 3101 S. Grand Blvd., South

Grand, 314.772.2456, towergrovecreamery.com PHOTOGRAPHYBY Jonathan Gayman

Ice cream sandwiches combine two of our favorite treats: rich, refreshing ice cream and

sugary, sweet cookies. Beat the heat this month with trips to these three local shops,

which serve many indulgent desserts, including killer ice cream sandwiches. L.M.

FEAST FAVES | FOOD STUFF

I SCREAM CAKES

TOWER GROVE CREAMERY

COLLEENS COOKIES


22/84

22

rocket fizzWRITTEN BY Shannon Cothran

The saff members a Rocket Fizz, a new loc

owned ranchised candy and soda shop in Th

Loop, gree each person who walks hrough door. Hello! hey say, cheerully. How are yo

Le me know i I can help you find anyhing.

No one ever answers hem. Cusomers eihe

sand or a momen on he doorma, while sm

slowly as hey ake in he visual onslaugh o

colorul merchandise, or hey rush immedia

over o a candy or an oddiy ha has caugh

heir eye. The saff has learned no o ake b

ignored personally. One o he shops owners

Mark Srahm, laughs i off because, he says,

exploring he sore, cusomers are happy o

Talking o people is so much un, Srahm sa

I had a lady here yeserday who sayed or

hours and evenually came o he couner wi

her baske nearly overflowing wih candy. Sh

said: I ound all his suff rom when I was a k

have o buy all his or my grandkids so hey

wha I had when I was young. And I had a child

saying, Wha is his? abou our s uckers wih

scorpions in hem. He couldn believe i!

Fun is wha Rocke Fizz is all abou. Concer

posers and in signs wih puns decorae he

(and are or sale). The cheery sore employee

play lively music, and he floor is srewn wih

ables displaying candies, oys and collecibl

Theres he sugar-ree able, he specialy

chocolaes able, he Briish chocolaes able

he Japanese candies able and a able sockwih Americana, including Charleson Chews

Boson Baked Beans. Pair hese wih hundred

sodas and a 40-oo-long wall o salwaer a

and a visi o Rocke Fizz is a as avorie.

6303 Delmar Blvd., The Loop, 314.833.4614

facebook.com/RocketFizzSTL

|1 | Vintage and old-fashioned sweetssuchas salwaer affy in unexpeced flavors

like guava, pomegranae and chile mango

oversized lollipops and Mary Jane candies arejus some o he shops whimsical and special

reas. |2 | Cookie dough, peanu buterand jelly, cookies and cream and bacon wih

chocolae are jus a ew o he sugary swee,

unexpeced soda flavorssold a Rocke

Fizz hough many o he shops specialy

soda flavors are more amiliar, including

varieies o wild cherry, roo beer, cola and

more. |3 | Among Rocke Fizzs assormeno oys and gifs are many differen syles o

fake mustaches. There is a bacon-scened

musache (perec or he Ron Swanson an

in everyones lie), a bendable pary musache

and a se o seven differenly syled

musaches, one or each day o he week.

FUEL UP WITH TREATS FROM ROCKET FIZZ

FEAST FAVES | SHO P O MATI C

|1 | |3 ||2 |

feastmagazine.com AUG UST 2014



SEPTEMBER 2014 RELEASESour in the Pina is a Blonde Ale Fermented in chardonnaybarrels with Lactobacillus, Brettanomyces and crushedfresh Pineapple. Subtle hints of oak and chardonnaycome through followed by a bright pineapple sour finish.

VISIT OUR SHOWROOM!

SESSION BAR & RESTAURANT SUPPLY314-487-2670 6044 Lemay Ferry Rd. Fax: 314-487-8660

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Wine Wednesday:Let Chef Mehmet take you on a culinary adventure with special wine pairings& select bottles half price all day.

Thursday:Dine, Drink & Belly Dance with weekly cocktail specials & exciting belly dance performances.

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Lunch:Tues-Fri - Dinner: Tues-Sun - Sunday BrunchHappy Hour: Tues-Fri

16966 Manchester Rd. Wildwood 636.405.2400 dauneu.com

Something neu to watchDau Neu is the new store in town, stocked with fun, funkyand affordable furniture you wont find anywhere else.Our showroom is decked out with furniture with tons ofcustomizable options. Come see what the buzz is about.

This is the Corridor Three Compartment Console.Available in other finishes and sizes. Starting at $1998.



825 S. Main St.

Historic St. Charles

636-947-6330

FinishingTouchesby Charlotte

Fashion Accessories

625 S. Main

St. Charles, MO 63301

(636)947-7740

SrinAlonWth Me

Walt ers Jew elr y Inc . Fou r G ene rat ion sSince 1925

230 North Main St., St. Charles, MO636-724-0604 OR 636-946-7352

Mon & Fri 9am-7pm Tues, Wed & Thur 9am-5:30pm Sat 9am-5pm

A Brilliant Choice!A Brilliant Choice!

Diamonds, Watches, Fine JewelryIn House Repair Custom Designs Appraisals

Walter's is always buying gold, platinum, silver,estate jewelry, coins, diamonds and Rolex Watches

We Buy...

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Walter's has as an outstanding reputation for high quality jewelry

and diamonds, with our knowledgeable staff and our excellent service.

708 South Main Streetwww.mainstreetmarketplace.com

Facebook:Main Street Marketplace in Historic Saint Charles Missouri

636-940-8626

Specialty Foods Soups, Cheesecake and Cheeseball Mixes.

Sauces, Mustards, Jams & Jellies, Butters,

Dip Mixes, Cocoa Mixes, Coffees, Teas,Spices & Seasonings

Accessories Candles, Trees, Baskets, Ornaments, Spreaders,

Seasonal Decorative Accessories, Kitchen Gadgets

334 South Main,Historic St. Charles

7 Days A Week636-916-3600

Fresh, Quality Spices atPrices You'll Love.

Spices Spices Spices

Grilling rubs, marinades and spices Hot sauces and peppers, including Ghost

Local soup, dip mixes & honey

www.oldtownspices .com

Details atwww.motherinlawhouse.com

636-946-9444

Relax in our Elegant VictorianDining Room or Patiooverlooking the Missouri riverin Historic St. Charles, Missouriat 500 S. Main

Dinner Menu Tues-SatLunch Menu Mon-SatSundays Private Partys30-80 Guests

Fine Wine selections and Bar

Our Famous Dessertsare a Perfect ending to our

fine Dinners of Beef, Chicken,Fish or Liver and onions.

ur amous esse s

Moter-I-LaHouse

Bring in this ad or one ree sof drinkwhen you order dinner now thru August 1

TonysOn Main Street

tonysonmain.comTaking any size reservationsfor any size party. Go towww.tonysonmain.comandmake your reservations today!Closed on Mondays

Tonys On Main

132 North Mainin Historic St. Charles

636.940.1960

Closed on Mondays

Please present coupon before ordering. One couponper party. Not valid on Saturdays & Holidays.

Good thru 11/30/14

Tonys does catering.

The purchaseof any

2 entrees$

10off

THE CELTIC IS BACK!

Celtic Jewelry Clan Badges and Tartans Kilts for purchase or rental

407 S. Main St St Charles

636.946.2449

Collection Point for

MITZI MACDONALDSChristmas in the Kitchen

TheEnchantedAttic

Magical GemstoneJewelry

Mystical Incense

Candles & Crystals

Metaphysical &Inspirational Books

www.theenchantedatticsite.com

FREE Gift withEvery Purchase!

Join Us on Facebook

304 S. Main(636) 949-9502

Main Street BooksYour St. Charles Independent Bookseller

1st Annual Writers Workshop

Visit our website for more information:

www.mainstreetbooks.net

Contact us:

Phone: 636.949.0105

Email: [email protected]

307 S. Main St. :: St. Charles, MO 63301

Join us for an engaging evening with five local

authors who will share their expertise on every

part of the writing process- from initial ideasand research to editing and publication.

Participating Authors:

Vicki Erwin

Jim Erwin

Ann Hazelwood

Cole Gibsen

Rachel Wisdom

Details:

Place: Main Street Books

Date: September 24th

Time: 7:00 pm

Cost: $20 at the door

RSVP by: September 12th

Space is limited- sign up EARLY!

5 LOCALAUTHORSSHAREIDEASON

WRITING PROCESS, IDEAS, RESEARCHEDITINGAND PUBLISHING.

SEE THE MUSEUM!

Ceate a stuffed animalof you vey own in ouSTUFFIN STATION

Miniatues fo SALE Many GIFT IDEAS GIFT CErTIFICATES!

Open Tuesday-Sunday 11-5

329 South Main Street, Historic St. Charles, MO

636/946-0505

TEA AND LUNCH

RESERVE SPOTS FOR SPECIAL CELEBRATING!

Come see and view the unusual.

Like us on Facebook!

330 South Main StreetSt. Charles, MO 63301

636 925 1480www.potterystcharlesmo.com

Unikat Polish Pottery at SiostraPolish Pottery and Gifts

From Boleslawiec Poland

Now available:

Hand painted and colorful

Detailed patterns

Dishwasher, Microwave,

Freezer & Oven safe to 400 F

WelcomingVisitors forOver200 Years!

The Businesses of Historic St. Charles, MissouriCome See Whats Happening This Summer



Chicken Dinner Sundays

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26/8426

oneo

no

ne

SHAWN ZELL

Feeding 200 people wo o hree meals a

day is no easy ask, bu when many o hose

people are burning 3,300 o 5,000 calorieseach day, is an enirely differen challenge.

For Shawn Zell, eam che and dieiian

or he S. Louis Rams, ha challenge is

also a passion. We have players rom he

Norhwes, deep Souh, Midwes and Wes

Coas who all grew up eaing differen

hings and have ofen eaen whaever

hey wan, Zell says. Balancing wha

hese players wan and wha hey need is

challenging, bu very rewarding.

How do you think food affects players

ability to perform?We always ell he

players you don pu a low-ocane uel ino

a high-perormance spors car, and hey are

hose high-perormance cars. I hink heype o ood and iming have a big impac on

hese players abiliy o perorm consisenly

and a a high level. Weigh gaining and losing

is a major par o my job, as well as hydraion

managemen and prevening players rom

cramping. Weve had a grea deal o success

no only in pracices, bu also in games,

wih eliminaing cramping ha sidelines

players.How do you work with the team

from day to day?I ypically arrive a

5:30 o make sure breakas is ready or

he firs players ha come in o work ou.

My assisan and I prepare individualized

recovery shakes or he players, based on

preerence and specific needs, which hey

consume immediaely afer workous. Wehen prepare a morning snack or hem o

ea beore going ono he field. On he field,

I can be seen wih a very cool anny pack ull

o snacks, gels, elecrolye soluions and

liquids. I ollow cerain players hroughou

pracice, making sure hey coninue o

say ueled. Have you received any

unique food requests?There are so many

differen requess, I can begin o ell you

which is he mos unique knowing a cerain

player likes o have lenils beore pracice or

a cerain ype o jerky. Being able o provide

hem [ha] is good or he body [and] good

or he mind. Do you prepare a signature

dish for the team?Scallops are one o

he mos popular dishes. We prepare a loo fish halibu, sea bass, una, swordfish.

Oher avories include bison meaballs,

crab cakes, urkey legs, anyhing barbecue,

and surprisingly, anyhing wih avocados

salads, eggs or sandwiches.What do

you enjoy most about your job?I ge

picure messages rom players in he off-

season o hem drinking green smoohies or

eaing grilled fish, quinoa or barley, and is

rewarding o know you had a small par in

ha. They are naurally compeiive players,

so making i ino a game o who can ea he

bes and who is ueling beter han he nex

guy is exciing o winess firshand.

TEAM CHEF AND DIETITIAN FOR THE ST. LOUIS RAMS

WRITTEN BYValeria Turturro Klamm | PHOTOGRAPHY BYDemond Meek

St. Louis Rams

901 N. Broadway, Downtown

314.342.5201

stlouisrams.com

Visit feastmagazine.comto read

the full interview with Shawn Zell.




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28/84

STORY AND RECIPE BYCrystal StevensPHOTOGRAPHY BYJennifer SilverbergPEPPERS THREE WAYS

seedt

ot

able

28 feastmagazine.com A UG US T 2014

There is nohing more nosalgic han he smell of a campfire. The

aroma of oak, hickory, cherry and cedar burning while he smoke rises

from he flames; he glow of he embers ha ells you when is ime

o sar grilling; he scen ha lingers on your clohes for days. For me,

he smell of campfires brings back many fond childhood memories

of camping in he Missouri Ozarks wading in he creek all day and

cooking campfire dinners on cas-iron skilles a dusk, sars shining

brighly and he symphony of wildlife swelling hroughou he nigh.

Compared o charcoal grilling, cooking over wood migh be somehing

of a los ar, bu in my opinion, he robus flavors of mos foods are

enhanced enfold by wood-fired grilling. My husband and I end o

use reclaimed and repurposed maerials in he muli-funcioning fire

pi and oudoor wood-fire barbecue grill we buil using large, found

sones and a reclaimed circular grill from an old charcoal pi. We use

our wood-fired grill regularly hroughou he spring, summer and fall

monhs. Ive found ha fire-roased flavor enhances any dish.

One of he many perks of being farmers is ha we ge o inercep a

plehora of slighly blemished veggies before hey go ino he compos

pile. We simply cu off he blemished pars, oss he res in olive oil and

a litle sea sal, and hrow hem on he grill. Wood-fired veggies are a

grea way o make use of such a seasonal bouny, as hey make excellen

addiions o soups, sews, pasa salads, side dishes and more. Peppers

are among our favorie vegeable o grill during he lae summer

monhs, when hey are a heir peak flavor and ripeness.

In hese recipes we prefer o use jalapeo, poblano and Anaheim

peppers. When grilling or roasing peppers, i is bes o leave hem

whole, oss hem in olive oil and sea sal and grill hem on each side

for abou four minues. They are ready when hey have flatened

slighly, are ender, and have nice charred grill marks. Remove hem

from he grill and le hem cool for a leas 30 minues. Cu off he

sems, remove he seeds and rinse slighly. If youd prefer o grill

peppers over a charcoal grill, hea he grill and allow peppers o grill

for four minues on each side. If youre no able o use a wood-fired

grill or charcoal grill a home, you can also roas peppers in he oven.

To do so, prehea he oven o 425F. Toss he peppers in exra virgin

olive oil, lighly season wih sal and bake for 20 minues.

Ho pepper pase, chowchow and omaillo salsa are delicious on op

of omeles, poaoes, mea or fish. All hree make wonderful dips o

serve wih raw vegeables or orilla chips, and he spicy chowchow

and omaillo salsa enhance fish acos and quesadillas as well.

Crystal Stevens is a farmer at La Vista CSA Farm on the bluffs of the Mississippi River in Godfrey, Illinois, where she farms with her husband, Eric.

They have two children. Crystal is an advocate of integrating creativity into sustainability through writing, art, photojournalism and seed-to-table

cooking. Find more of her work at growingcreatinginspiring.blogspot.com, which she created to launch her forthcoming book, Grow Creae Inspire.

Fire-RoastedHot Pepper PasteServes|24 |

24 fire-roasted jalapeo peppers6 fire-roasted poblano peppers2 Tbsp red wine vinegar1 tsp sea salt

|Preparation | In a food processor,combine all ingrediens and process for

1 minue, or unil a smooh and creamy

exure is achieved. Pase will remain fresh

for up o 2 weeks if ransferred o a ighly

sealed jar and kep in he refrigeraor. I

also freezes well in freezer-safe bags.

Spicy ChowchowServes|12 |

2 large onions, diced4 cloves garlic, minced

extra virgin olive oil1 grilled green cabbage, cut in half

lengthwise and grilled3 small summer squash, cut in half

lengthwise and grilled3 fire-roasted poblano peppers, diced5 fire-roasted jalapeo peppers, diced2 fire-roasted bell peppers, diced1 Tbsp sea salt1 tsp freshly groundblack pepper1 Tbsp sugar

|Preparation | In a large po over

medium hea, sau onions and garlic in

oil for 2 minues. Chop grilled cabbage

and grilled squash ino cubes and add

hem o he po. Allow o cook on medium

for 2 minues. Add peppers, sal, black

pepper and sugar. Cook on medium for 5

minues, or unil all ingrediens are ender.

Chowchow will keep in he refrigeraor for

1 week in a ighly sealed jar. Chowchow

also freezes well in freezer-safe bags.

Fire-Roasted Hot Pepperand Tomatillo SalsaServes|4 |

36 fire-roasted tomatillos6 fire-roasted jalapeo peppers3 fire-roasted poblano peppers1 fresh lime, squeezed1 bunch fresh cilantro1 tsp red wine vinegar1 tsp sea salt1 tsp sugar1 tsp freshly groundblack pepper2 small onions, diced4 cloves garlic, minced

|Preparation |

Combine everyhing

excep onions and garlic in a food

processor and blend on high for 1 minue,

or unil all ingrediens are horoughly

processed. Pour mixure ino a large bowl.

Add chopped onions and minced garlic.

Salsa will keep for up o roughly 1 week in a

ighly sealed jar in he refrigeraor. I also

freezes well in freezer-safe bags.

FIREROASTED



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30/84

STORY AND RECIPE BYShannon WeberPHOTOGRAPHY BYJennifer SilverbergGUAVA PASTE

mysteryshopper

Guava-Pineapple Paletaswith Coconut Vanilla-

Infused Cream

Serves |10 |

1 cup unsweetened coconut chips

cup whole milk

cup heavy cream

2 cups unsweetened coconut cream

cup granulated sugar

pinch sea salt

1 vanilla bean, split lengthwise,

seeds scraped

6 oz guava paste, diced into

-inch cubes

6 oz fresh pineapple, chopped into

-inch pieces

|Preparation Coconut |Preheat oven to350F. Line a baking sheet with parchmentpaper. Spread coconut chips in a single

layer on baking sheet, and toast or 5 to

8 minutes, flipping halway through, until

chips are golden brown. Set aside.

| Preparation Base |In a large saucepanover medium heat, heat milk, cream, coconut

cream, sugar and salt, stirring constantly,

until sugar has dissolved and mixture is

smooth. Continue stirring until mixture

just begins to boil. Remove rom heat; add

toasted coconut chips, vanilla bean pod and

seeds and stir to incorporate.

Transer to an ice bath to cool or 30

minutes, stirring requently. Cover base

tightly, transer to rerigerator, and allow to

steep or 6 hours or overnight.

|Preparation Paletas | Pour basemixture through a ine-mesh strainer to

remove solids, pressing with a wooden

spoon to remove all liquid. Discard solids.

In a standard 10-serving ice-pop maker,

add 5 cubes guava paste to each mold.

Layer 1 heaping Tbsp o chopped

pineapple gently over guava paste; do

not press down. Add another 5 to 6 cubes

guava paste over pineapple; distribute

remaining pineapple over the top. Finish

with 3 to 5 cubes guava paste.

Slowly pour paleta base into each mold,

until illed. Gently tap molds on the

countertop to remove air bubbles and

distribute base evenly, adding more as

needed. Gently push in Popsicle sticks and

transer to the reezer until irm, at least

4 to 6 hours.

|To Serve | Remove paletas rom reezer.Run each ice-pop mold under warm water

or a ew seconds on each side to loosen.

Unmold and serve immediately.

I you think the words paste and summer don't belong in the

same sentence, you would be correct w ith very ew exceptions.

However, there is a paste perectly suited or the warm weather

well experience beore August becomes a distant memory.

WHAT IS IT?

Guava paste, also known as goiabada or bocadillo , is a thick

preserve o resh guava and sugar. Traditionally made in large

cauldrons set over ire, it is sold commercially and inexpensively

in virtually every international or Latin market across the

country. Dont waste your time perusing the jam and jelly section:

This paste is packaged in magenta-hued bricks or rounds in stores

across St. Louis, including Global Foods Market in Kirkwood.

WHAT DO I DO WITH IT?

Similar in density to Turkish delight, guava paste is most ofen sliced

and paired with cheese in one o two ways: either perched atop cubes o

cheese as an appetizer, or braided alongside cheese as a pastry. More

conection than preserve, guava pastes potent floral aroma imparts

tropical flair in recipes that call or jam or curd: Fill cookies or bars, add

swirls to cheesecake or give tarts a base layer. Cubed, its a pleasant

addition to muffins or quick breads.

This paleta will transport you rom poolside to beachside in an instant:

Guava paste and resh pineapple suspended in a toasted-coconut and

vanilla-bean-inused cream base is a grown-up twist on the traditional

Colombian paletas de coco con bocadillo.

Shannon Weber is a writer, graphic designer and stay-at-home mom who writes the award-winning blog aperiodictableblog.com.

30 feastmagazine.com AUGUST 2014



CENTRALFIELDSIN FORESTPARK

MIDDLE OF THEBALLOONS.THE TENT

ENTRANCE IS AT THECORNEROF

UNION& WELLSDR.

A BENEFIT FOR THE POLICE ATHLETIC LEAGUE

Live Music byTheJohn Henry Band

Dinner

PremiumOpen Bar

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Tickets purchased in advanceinclude VIP parking.

*Children 5-17: $25. Children under 5: $5Must be accompanied by an adult.

To reserve tables of 10, please contactMardi Gras, Inc. for more information.

To purchase tickets please call Mardi Gras, Inc.

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*

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ATHLETIC LEA

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32/84

HOMEMADE RICOTTA WITH

We ofen leave mea abricaion o he bucher and cheese-making

o he cheese producers, bu making resh cheeses a home isn as

challenging as i migh seem. Mild and creamy, resh ricota is one

o he easies cheeses o make and can be used in boh swee and

savory dishes. Paired wih resh blackberry jam, homemade ricota

makes a ligh breakas, snack or appeizer. Tradiionally made wih

he whey lefover rom he producion o oher cheeses, ricota is an

example o Ialian culinary ingenuiy, where nohing goes o wase.

Homemade Ricotawih Blackberry-Herb

Preserves

RICOTTA

Yields | abou 1 cup |cheesecloh

2 quarts whole milk

1 cup heavy cream

tsp sal

3 Tbsp fresh lemon juice or vinegar

BLACKBERRYHERB PRESERVES

Yields | abou 1 cup |1 pounds blackberries, picked

over and rinsed

cup sugar

cup fresh orange juice

3 Tbsp freshlemon juice

cup freshbasil leaves, packed2 Tbsp fresh min leaves, packed

tsp lemon zes

|Preparaion Ricota |Line a largecolander or sieve wih a layer o fine-mesh

cheesecloh, and place i over a large bowl.

In a 6-quar, heavy-botomed po over

medium hea, slowly bring milk, cream and

sal o 180F using a candy hermomeer,

sirring occasionally o preven burning.

When mixure reaches beween 180F

o 190F, add lemon juice or vinegar and

coninue o cook a a very low simmer,

sirring consanly, unil mixure curdles,

abou 3 o 5 minues. Pour mixure

ino he cheesecloh-lined colander or

sieve, and allow o drain or 1 hour. Lif

cheesecloh rom colander or sieve,

discard liquid, and place ricota in an

airigh conainer and chill. Keep in he

rerigeraor or no longer han 1 week.

|Preparaion Blackberry-HerbPreserves |In a medium bowl, genlymash hal o he blackberries using a

poao masher or a ork. Add remaining

berries, sugar and cirus juices, and sir o

combine. Se aside or 5 o 10 minues.

In he bowl o a ood processor, combine

basil and min. Pulse herbs a ew imes,

unil hey appear roughly chopped.

Add processed herbs o he blackberry

mixure, and sir o combine.

In a medium po, add blackberry and

herb mixure and bring o a simmer

over medium hea. Coninue simmering

unil mixure has hickened, sirring

occasionally, abou 30 minues. During

he final 10 minues, add lemon zes, sir

o combine, and allow mixure o finish

cooking. Remove pan rom hea, and allow

jam o cool and coninue o hicken or

abou 1 hour. Rerigerae in an airigh

conainer or up o 1 week.

TO TEMP.Making ricota is simple, bu emperaure is everyhing.

Bringing he cream and milk o a b oil beore adding he acid will yield

a larger curd, which can become slighly rubbery. Mainaining a low

simmer produces a fine curd and a creamy exure.

FRUIT FIX.Making preserves a home is a grea way o make he mos

o seasonal rui or rui ha migh be on is las leg. The rue es

o proper viscosiy or your preserves is o cool a small plae in he

reezer. Tes hickness by placing a easpoon o cooked jam on he

cool plae, hen place i back in he reezer or abou wo minues. I

is gelled up when you remove i, is ready o serve. The hickness or

viscosiy o your preserves is a mater o preerence.

PAIRED UP.Basil and min complemen blackberries well, bu eel ree

o experimen wih oher herbs, oo; hyme and arragon also pair

nicely wih blackberries.

CHEFS TIPS

GET HANDS-ON: Join FEAST and Schnucks Cooks Cooking School on Wed., Aug.27, at 6PMto make the dishes in this months menu. Tickets are just $40 for a night

of cooking, dining and wine. RSVP at schnuckscooks.com or call 314.909.1704.

Homemade Ricota wih Blackberry-Herb Preserves

Snw Pe Sld wit Pnce nd Pecin

Spinc Gnudi wit Tmt-Bue Suce

Pec Fngipne Tt

LEARN MORE.In his monhs class, youll learn how o make gnudi, a

delecable pasa dumpling, wih your homemade ricota. Youll also

learn how o make a resh, crisp salad o snow peas, nuty pecorino and

saly panceta, which offers an alernaive o sandard salad greens and

illusraes a differen way o highligh snow peas.

MAKE THE MEAL

STORY AND RECIPE BYTory BahnPhoToGraPhy ByJennifer SilverbergBLACKBERRYHERB PRESERVES

menuoptions



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www.ofallon.mo.us/business-map

ITS

ALLIN THE

BREATHE AND DINESMOKE-FREE IN

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O Fallon, Missouri

Asian

Bakeries, ConfectionariesBar & Grill

Barbeque

Cofee Shops/Cas

Deli, Sandwiches

Family

Fast Food

Frozen Treats

Italian

Mexican

Pizza

Steakhouse, Seafood

FAMILY RESTAURANTS

Bob Evans8670 Veterans Memorial Pkwy (636) 281-1150

Burkempers Family Restaurant

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Cappuccinos Restaurant1365 Hwy K (636) 980-2326

Cracker Barrel Old Country Store120 Progr ess Point Ct (636) 329-9401

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Ham n Egg Restaurant2924 Hwy K (636) 272-3898

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34/84

Christy Augustin has had a lielong love affair with all things sweet. Afer working as a pastry che in New Orleans and St. Louis, she opened Pint Size

Bakery & Coffee in Lindenwood Park in 2012. She calls hersel the baker o all things good and evil. Learn more at pintsizebakery.com.

STORY AND RECIPE BYChristy AugustinPHOTOGRAPHY BYCheryl WallerTOASTEDALMOND FRANGIPANE

Honey-Roasted Peacheswith Toasted-Almond

FrangipaneServes |6 o 8 |

HONEYROASTED PEACHES

1 cups granulaed sugar cup local honey cup waer orange, zested (optional) cup sherry6 freesone peaches, ripe but firm

TOASTEDALMOND FRANGIPANE

1 8-oz can almond pase1 cup granulaed sugar, plus 2 Tbsp

pinch kosher sal1 sticks unsaled buter,

room temperature4 whole eggs

cup cake flour

cup almond slicesor sliversunsweeened whipped ricotaormascarpone cheese(optional)

|Preparaion Honey-Roased Peaches |Prehea oven o 375F. In a small saucepan,

combine sugar, honey, waer and orange

zes. Bring o a boil over high hea, sirring

o dissolve sugar. Lower hea o medium

and simmer 5 minues unil hickened like

syrup. Add sherry o syrup off he hea.

Cu each peach in hal and remove pi; do

no peel. Place peaches, cu-side down, in

a 2-quar baking dish, and add syrup. Roas

or 8 minues, urn peaches cu-side up,

base wih syrup, and roas anoher 6 o 8

minues, unil ender. Cool in dish beore

removing peels. Peaches can be servedimmediaely or chilled in syrup or 1 week.

|Preparaion Toased-AlmondFrangipane |Prehea oven o 350F.Crumble almond pase ino pea-size

pieces, and combine wih sugar and sal.

Using a sand mixer fited wih he paddle

atachmen, blend mixure unil almond

pase is uniormly combined ino sugar.

Add buter and cream unil ligh and fluffy,

scraping ofen. Bea in eggs, ollowed by

flour, unil well-mixed. Almond cream or

rangipane bater can be rerigeraed a his

sage or up o 2 weeks.

Spray he botoms o a 12-cup muffin in.

Spoon approximaely 2 o 3 Tbsp bater ino

each cup, op wih a sprinkle o almonds

and bake or 15 o 20 minues, unil ops are

golden brown and spring back when pressed

lighly. Alernaively, he bater makes one

9-inch round cake; be sure o line he botom

o your cake pan wih parchmen paper, and

bake approximaely 35 o 40 minues.

Unmold warm cakes and sore a room

emperaure in an airigh conainer or up

o 4 days, or in he reezer or 1 monh.

|Assembly |Top rangipane wih slices oroased peaches, and drizzle wih syrup.

Unsweeened whipped ricota or mascarpone

cheese is excellen aop he cakes.

When summerime rolls around and rui rees are in bloom, I dream

o peaches, necarines and apricos in abundance. Sone ruis are

such a versaile summer crop ha recipe variaions are endless.

They can be grilled or poached, served wih fish or in salads, made

ino delecable jams, or used o creae he mos rereshing sorbes.

While i is emping o simply ea summer peaches as is juices

dripping down your arm and all roasing and serving hem wih

eleganrangipaneea cakes makes a surprisingly easy desser, wih

componens ha can be prepared ahead o ime.

Frangipane is he chameleon o pasries. A Pin Size Bakery we use i

as a ea cake, bu i is ofen baked ino hin layers or he base o petit

ours, piped ino ar shells o bake ino rui ars, scooped ino Danish

ceners or rich bear claws or used as he decaden filling or a French

puff pasry specialy called pithivier. Once you maser his recipe, like

me, Im sure you will find many reasons o make i again and again.

Truh be old, I preer his recipe wih apricos, bu as locally grown

peaches are more easily ound a armers markes and in grocery sores

his ime o year, hey are subsiued here. Jus know ha any sone rui,

even cherries, would work wonderully in his preparaion. For he almond

pase, make sure you don misakenly buy marzipan, as marzipan conains

more sugar (and usually corn syrup or glucose) and is mean or candy-

making, no baking.

HONEYROASTED PEACHES WITH

34 feastmagazine.com AU G U ST 2014

sweetideas



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It's Summertime and Our Patio is OPEN!Join us at Castelli's Restaurant at 255! Famous for our Talk-N-Chicfried chicken.

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Conveniently located just 20 minutes form St Louis offIL 255 N.

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36/8436

METROKANE WINE

AND CHAMPAGNE

SEALER

PROS

A clever cap ha fis over mos botles

lipped or no his sealer wiss ino

place and makes a good, srong seal.

Inexpensive and elegan in design, hesleek black cap looks debonair aop

he sparkling wine botle. The velvey

maerial affords a comforable grip, oo.

CONS

The direcions were vague, almos

nonexisen, wih his gadge. The

esers, who had imbibed more

han a few sips of sparkling wine

before puting he cap on, go a litle

frusraed before one of hem figured

ou he wis. A word o he wise wine

lover, bu no a major problem.

$7.99; World Market, multiple

locations, worldmarket.com

PULLTEX EPIC

CHAMPAGNE

OPENER/STOPPER

PROS

The slick open-and-shu levers on

each side of his simple sopper make

i he easies o pu on and ake off

of a botle. No need o wis or push,his bubble-saver shields hands and

fingers from wear and ear. The cap

provides a grip for removing screw-off

ops, bu i sill akes muscle. Good on

botles wih and wihou rims.

CONS

This model is priced a litle higher

han some models, for he same level

of fizz preservaion. For hose who

experience pain or weakness in heir

hands, his gadge provides good value

$16.99; Friar Tuck

VACU VIN

CHAMPAGNE SAVER

AND POURER

PROS

The concep behind his gadge is

grea: I combines he funcionaliy

of a sparkling wine sopper wih he

convenience of a pourer. The soppersays on, he handsome chrome bail

flips up, and bubbly pours ou. No

need o wresle he cap off, pour and

reseal. Brillian idea.

CONS

Unforunaely, brillian ideas don

always work. In realiy, his gadge

wouldn lock ono any of he hree

differen brands and boles esed.

Afer many failed aemps, we called

he es over. Three srikes, and his

model is ou.

$14.99; Friar Tuck, multiple locations,

friartuckonline.com

EPIVAC DUO

CHAMPAGNE AND

WINE SAVER SET

PROS

This five-par sopper se preserves

regular and sparkling wines a

plus for wine lovers. Car geeks will

enjoy he Peugeo logo on he case.Mad-scienis ypes ake noe: The

clever pump-and-cap sysem which

removes air from wines o preven

oxidaion, and pumps air ino he fizzy

ones o fill dead air and preserve

carbonaion is almos oo much fun.

Peugeo knows how o make sparkling

wine soppers. Spring for he bigger

expense if you drink boh.

CONS

Is big. The case won nesle easily

ino a drawer. Is also hree imes he

cos of he leas expensive sopper

esed. No major drawbacks, hough.

$21.99; Sur La Table, 1701 S. Lindbergh

Blvd. #295, Frontenac, surlatable.com

EPIC CHROME

PLATED CHAMPAGNE

STOPPER

PROS

I loved he simpliciy of his

inexpensive winged wonder. Flip up

he side bails, place over he botle,

push down, clamp, and carry on. Thesparkling wine says fizzy in he

fridge for anoher day. Snap up he

sides slowly; we love he slow whoosh

sound followed by a disinc pop. Pour

and reseal wih ease.

CONS

This model only works on botles wih

a proruding lip, usually found on fizzy

wines wih a real cork and a wire bail.

The DeLorean-syle gull wings lock on

under he lip. Don le his disrac you

from buying a good sopper, bu youll

need anoher syle for lipless botles.

$6.99; The Wine Merchant Ltd.,

20 S. Hanley Road, Clayton,

winemerchantltd.com

WHAT TO LOOK FOR :FIZZABILITY.Wine expers a several shops each acknowledged ha

he sparkling wine soppers work, and every salesperson said hey

have a leas one. However, a bes, hey exend opimum drinkabiliy

by one o wo days. These are good enough for Sunday morning

mimosas made wih lefover wine from a Saurday nigh celebraion.

FIZZ FINDINGS. Five wine sores had no preservers in sock no

because cusomers snapped hem up, bu because wine salespeople

sampling bubbly someimes forge o bring preservers for he ask

and mus buy up he enire sock.

FIT FOR ALL.No one sopper fis all sparkling wine boles, which

generally vary more grealy in shape and size han sandard wine

boles. Sofer maerials flex a bi more, bu you may need o buy a

few o fi rimmed, ridged, skinny and fa-necked boles.

BOTTLE NECKS.A sparkling wine preserver needs o fi snugly over he

bole wih an airigh seal. Look for feaures in he cap ha allow he

sopper o adjus o each bole. Sof maerials ha form a igh seal,

hooks ha grip bole rims, levers ha clamp down he ops you

wan feaures ha allow flexibiliy.

SPARKLING WINE SAVERSWRITTEN BYPat EbyPHOTOGRAPHY BYJonathan Gayman

CHECPA

40

gadgeta-go-go

Put a sparking winesaver to work with thecocktail recipe in thismonths The Mix: French 75.




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38/84

ACHA VINOS BLANCO AND

ROSSO VERMOUTHS

38

STYLE:Okoberes (5.8% abv)AVAILABLE AT: The Wine & Cheese Place, muliplelocaions, wineandcheeseplace.com; $10.99

(six-pack, 11.2-oz botles)PAIRINGS:Schnizel Limburger

When I begin seeing Okoberes and pumpkin beers on

sore shelves, I ge excied, as is a sure sign ha all is

righ around he corner. Fall is my avorie ime o year, and

Okoberes beers are a perec syle or he season. The

Weihensephaner Okoberesbier is a classic version o

he syle, providing a big bready aroma and a clean caramel

maliness ha makes i uterly quaffable.

STYLE: American IPA (5.75% abv)AVAILABLE AT: Corral Liquors, 965 E.

Edwardsville Road, Wood R iver, Illinois,corral-liquors.com; $8.99(six-pack, 12-oz botles)PAIRINGS: Spicy chicken inga acos Manchego cheese

One o my avorie hings abou Midwesern

breweries is he way hey pick and choose some o

he bes aspecs o beers rom he Wes and Eas coass. Tyranena

Brewing Co. based ou o Wisconsin creaed an IPA ha eaures a

complex, lush, maly body (similar o Eas Coas IPAs) has pumped

ull o cirus and piney hoppiness (like he grea IPAs rom he Wes

Coas). In his beer, we ge he bes o boh coass.

STYLE:American-syle lager (4.7% abv)AVAILABLE AT: Randalls Wines and Spiris,

muliple locaions, shoprandalls.com; $7.99(six-pack, 12-oz botles)

PAIRINGS:Grilled hamburger wih Cheddar Colby cheese

In he days when waer could kill you, armhands

used o be parially paid in beer. They needed

somehing ligh and rereshing, and somehing

ha wouldn ge hem oo ipsy. Crown Valley

Brewing ollows his radiion by crafing a crisp lager

ha eaures a lovely balance o sof maliness and a

sligh spiciness, due o he noble hops.

PROVENANCE: New York (46% abv)AVAILABLE AT: The Wine & Cheese Place, muliple

locaions, wineandcheeseplace.com; $31.99TRY IT:Sip i nea a firs o appreciaehe apple flavor

Tuhillown Disillery firs achieved nooriey or is line o

Hudson whiskeys, bu he New York producer also makes

a wide variey o oher spiris. The laes is Hal Moon

Orchard Gin, named afer he boa used by Henry Hudson o

explore he river in New York ha would evenually bear his

name. This gin is ligher on he boanicals in avor o leting

he base spiri made rom a unique combinaion o 80

percen whea and 20 percen apples shine hrough.

PROVENANCE: Scoland (46% abv)AVAILABLE AT: The Wine & Cheese Place, muliplelocaions, wineandcheeseplace.com; $35.99TRY IT:Wih a slighly swee onic such as Fever-Tree

Indian Tonic

Alhough gin isn he spiri mos associaed wih he

Scotish island o Islay, he venerable Islay disillery,

Bruichladdich, is making a name or isel as aprogressive spiris producer. This gin is a esamen o

he companys creaiviy. Is a complex amalgam o 22

boanicals oraged rom he island, wih a bi o brininess

o i, much like some o he companys whiskeys. The

Boanis has been unavailable or awhile, bu i is now

back on he marke and sporing some swanky new

packaging as well.

beer spiritsWRITTEN BY Michael SweeneyThe creaor o slhops.com and ounder o S. Louis CrafBeer Week, Michael Sweeney is also he craf beer manager

a Lohr Disribuing.

WRITTEN BYMat Sorrell

When hes no wriing, Mat Sorrell can be ound slinging drinks a

Planers House in Laayete Square or barending a evens around

own wih his wie Beh or heir company Cockails Are Go.

TOP AUGUST PICKS

PROVENANCE: Spain (15% abv)AVAILABLE AT: Parkers Table, 7118 Oakland Ave., RichmondHeighs, parkersable.com; $22.49

TRY IT: The Blanco is a grea subsiue or dry vermouhin marinis, while he Rosso shines in drinks such asManhatans and Negronis

These vermouhs hail rom Desilerias Acha in he Basque

Counry o Spain, which has been disilling fine spiris since

1831. Crafed rom an old amily recipe, hese vermouhs

have he requisie wormwood, plus pleny o complexiy,

hanks o he wide variey o all-naural ingrediens heyre

inused wih, including herbs, roos and ruis. The Rosso is

darker, wih noes o biter orange and dark rui; he Blanco

is on he ligher, more floral side o he flavor specrum.

THE BOTANISTS GIN

ont

hes

helf

TUTHILLTOWN DISTILLERYS

HALF MOON ORCHARD GIN

TYRANENA BREWING CO.S

BITTER WOMAN IPA

BAYERISCHE STAATSBRAUEREI

WEIHENSTEPHANERS OKTOBERFESTBIER

CROWN VALLEY BREWINGS

FARMHOUSE LAGER




PROVENANCE: Yakima, WashingonAVAILABLE AT: Schnucks, 12332 Mancheser Road, DesPeres, schnucks.com; $14.99

PAIRINGS: Fish and chips

Fried mushrooms Triple crme cheese

I is a seldom occurrence ha I ry a wine ha makes me

rehink wha I consider o be he bes in a caegory. This

one did jus ha. Here you have a German-born winemaker

crafing small-producion wines rom Washingon ha no

only blow away he compeiion, bu also can go oe-o-

oe wih sparkling wines ha are our imes he price. The

Treveri exra-bru is bone dry, rereshing and elegan, wih a

lemony, acidic backbone and enough whie-fleshed rui o

make i user-riendly. Seriously, buy his wine.

wineWRITTEN BYKyle Harsha

Kyle Harsha is a certified specialist of wine and certified

sommelier with over 20 years experience in the food and wine

industry. He drinks more wine than he pr obably ought to.

TREVERI CELLARS

EXTRABRUT SPARKLING, NV

PROVENANCE: McLaren Vale, AusraliaAVAILABLE AT: The Wine Merchan Ld., 20 S. Hanley Road,Clayon, winemerchanld.com; $14.99

PAIRINGS: Braised lamb shoulderSal-and-pepper-crusedfile mignon Kansas Ciy-syle barbecue sauce

No long ago, botles o Shiraz plasered wih criter labels

rom Ausralia lef a bad ase in he mouhs o wine expers,

bu here is sill a lo o appreciae abou Ausralian wines.

Simon Hacket, however, is proving ha solid, well-made Shiraz

is sill being produced in Ausralia. The 2012 Gaekeeper has

loads o black and blue ruis, along wih a ramework o min

and dill, bu i won urn your eeh dark afer one glass. Wih

he alcohol by volume ringing in a 13.5 percen, his wine drinks

pleasanly, and may change your mind abou he grape.

SIMON HACKETT

THE GATEKEEPER SHIRAZ, 2012

PROVENANCE: Palz, GermanyAVAILABLE AT: The Wine & Cheese Place, muliple locaions,wineandcheeseplace.com; $12.99PAIRINGS: Shrimp salad Spicy ginger pork Coconu-based curry dishes

Pino Gris has a long, soried hisory in Germany, even hough

people ypically hink o i as an Ialian varieal. J.L. Wol is

a winery ha was originally esablished in he mid-1700s,achieving is heyday in he mid-1800s, beore alling ino

disrepair. Erns Loosen ook over he winery nearly 20 years

ago and is leading he charge wih delicious, radiional Palz

wines. The Pino Gris is bes described as racy, or even sexy.

Is all he good suff people love abou he grape (decen

acid, mineral noes, a ouch herbal) wihou he flab ha can

come rom is Ialian counerpar.

VILLA WOLF PINOT GRIS, 2012


40/84

FRENCH 75 STORY AND RECIPE BYMat SeierPHOTOGRAPHY BYJonahan Gaymanthemix

French 75Serves|1 |

2 oz gin(Brokers London Dry, North

Shore No. 11, Plymouth or Nolets)

oz freshlemon juice

oz simple syrup

3 oz Champagneor sparkling wine

ice

lemon peel or wedge (for garnish)

|Preparaion | Combine all ingrediensexcep Champagne and ice in a cockail

shaker. Add ice, and shake for 15 seconds.

Pour enire conens of shaker ino a Collins

glass. Top wih Champagne and garnish wih

lemon peel or wedge.

Proper PresenaionThe French 75 is mean o be served in

a Collins glass, no a Champagne flue

or cockail glass. The reference o he

75-millimeer field gun used by he

French and American armies was jus

as simple. Mos, if no all, soldiers knew

wha a French 75-millimeer was, as ha

weapon was one of he mos popular guns

used during World War I. The connecion

beween a Collins glass and he spen

shell of a 75-millimeer is oo close o

ignore. A Collins glass is a long, all glass

one of he larges used in mos bars. I s

ubular shape resembles he spen shell

of 75-millimeer gun, however, he glass

iself is smaller. When reading he earliesrecipes for a French 75, all of he recipes

are served in a Collins glass over ice.

There is no menion of Champagne flues

or cockail glasses. Also, is as easy o

reload a parons glass wih he cockail

as i was o reload and rapidly fire he

French 75-millimeer field gun.

As for he gun iself, he Handbook o

Arillery, published by he Governmen

Prining Office in 1920, saes ha,

The recoil mechanism [of he French

75-millimeer field gun] no only absorbs

he greaer par of he recoil energy, bu i

reurns he gun o he firing posiion, and

o be efficien i mus be able o performhese wo funcions quickly, smoohly

and coninuously. More simply, he gun

is loaded (he cockail shaker is filled

wih ingrediens); he gun is fired (he

cockail is shaken); he casing is ejeced

(he conens of he cockail shaker are

dumped ino a Collins glass); and he gun

is reurned o firing posiion (he cockail

shaker is ready o be reloaded).

Is celebraion ime! Feas urns 4 years old his monh, and were

kicking off he pary wih a bubbly classic cockail, he French 75.

In addiion o celebraing he magazines anniversary, Augus in

S. Louis usually brings high emps and humidiy, which makes his

refreshing cool-me-down drink all he more relevan.

The hisory or folklore of his drink also makes i quie inriguing.

I is said ha during World War I, American soldiers (or Briish,

depending on wha version of he ale you believe) on he batlefield

had no drinking cups, so hey ook he spen casing of a 75-millimeer

field gun; filled i wih gin, lemon juice, sugar and Champagne, and

imbibed. Thus, he cockail was dubbed he French 75. How ridiculous

is ha? They didn have cups, bu hey had gin, lemons, sugar and

Champagne? A more likely origin of he French 75 resides in he pages

of Harry MacElhones recipe book, Harrys ABC o Mixing Cockails,

firs published in 1919. MacElhone gave credi o Pa McGarry of

Bucks Club in London. As is he origin of many, many cockails, he ook

a simple recipe, modified i and gave i a new name. He ook a Tom

Collins recipe ha called for gin, lemon juice, sugar and club soda and

replaced he soda wih Champagne. Allegedly he Champagne is where

he French par comes ino play; is ha simple.

From my personal library of cockail omes, he earlies menion of

using a spiri oher han gin is in David A. Emburys The Fine Ar o

Mixing Drinks, published in 1948. He saes ha, Gin is someimes

used in place of Cognac in his drink, bu hen, of course, i no

longer should be called French. Apparenly he drank oo much

and forgo ha Champagne is French, and ha is inclusion in

his cockail is why he drink was named he French 75. All oher

wriings preceding his (ha I have found or have researched)

call for gin as he base spiri. If you wan he classic, sick o gin.

Cognac, hough, is a good subsiue is jus no a French 75.

Mat Seier is a co-ounder o he Unied Saes Barenders Guilds S. Louis chaper, a member o he naional board or he USBGs MA program

and a coninuing educaor or all desiring knowledge o he craf o mixology. He is a member o Drink Lab and a consulan a Sancuaria.

40 feasmagazine.com AUGUST 2014



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100 JURIED ARTISTSON DISPLAY

ART AND FINE CRAFT DEMONSTRATIONS

CHILDRENS GALLERYINTERACTIVE CHILDRENS CREATION STATION

REFRESHMENTS

26th MidwestSalute to the Arts

The MidwestsPremierArt Festival

August 22, 23, 24, 2014

Moody Park on

Longacre Drive In

the HEART of Fairview

Heights, ILLINOIS

Friday 6-10 Saturday 10-6

Sunday 11-5

FREE ADMISSION

www.MidwestSalute.com

Friday Night 7-9

Well Hungarians

Live Entertainment

All Weekend


44/84


45/84


46/84

Seve Gonram, owner,Five Sar Burgers

Adam Tilord, co-owner,Tilord Resauran Group

Mat McGuire, direcor o service,Craf Resaurans Ld.

Dan Kopman, co-ounder and chie execuiveofficer, The Sain Louis Brewery (Schlafly Beer)

Cary McDowell, corporae che,Euclid Hospialiy Group

Zo Robinson, proprieor,Bobo Noodle House, I Fraellini, Bar Les Frres

Vincen Bommario III,

execuive che and co-owner, Tonys

46 feastmagazine.com AUGUST 2014

CHEF ON THE BRINKJUDGES WINNER: Josh Poleti (The Liberine)

HONORABLE MENTION: Nicholas Marinkovic

(Blood & Sand, Deah in he Afernoon)

PEOPLES CHOICE: Josh Charles (Elaia and Olio)

Each ime I bump ino Josh Polei, I can sense

ha hes been diligenly learning so many

hings. He jus srikes me [as] having ha vibe

o an insaiable search or culinary knowledge.

Josh Galliano and The Liberine eam are so

orunae o have him. C.M.

Josh has worked in some o he op kichens in S.

Louis, and as execuive sous a The Liberine under

he uelage o che Josh Galliano, Poleti has

honed his skills and is cooking up grea ood. A.T.

RESTAURANT OF THE YEARJUDGES WINNER: Sidney Sree Cae

HONORABLE MENTION: Cleveland-Heah

PEOPLES CHOICE: The Liberine

Is so reassuring o see ha wih consan

dedicaion, paience and a whole lo o love, a

resauran can be propelled ino is own. For

hose who ever quesioned Kevin, his broher

Chris and his

feast august 2014 issue 3

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