Forgive me, for I have zinned... Spicy, with high-acidity notes of clove, cinnamon and black pepper, and dominant berry flavors such as blackberry or tart raspberry, zinfandel is temptingly tantalizing.
WildSmoke, the smokehouse and bar that opened in Creve Coeur last January, has closed its doors. But the hiatus is a temporary one: The owners and executive team—the same group of folks behind EdgeWild Restaurant & Winery in Chesterfield—are planning to open a new concept in the WildSmoke location later this spring after some renovations and revamping. The new place will be called EdgeWild Bar & Grill, and it’ll be a spin-off of the restaurant, featuring a large central bar and focus on traditional bar food, appetizers, sandwiches and regional fare. Chef AARON BAGGETT, executive chef of EdgeWild Restaurant & Winery, will oversee the kitchens of both restaurants.
Demispheres filled with Honey Caramel, Cinnamon Honey Ganache, Salt Caramel and Winter Mint Ganache. Honey Foam, Box Turtles and Dark Chocolate Almonds with Cocoa Powder. These are only some of the sweet rewards resulting in the very worthy journey of chocolatier Rick Jordan, who set up shop in Chesterfield in July 2011.
Few things are more comforting and inviting than a genuine U.K.-style public house. Luckily, we have The Scottish Arms to tuck into on a blustery winter’s eve, a true pub in every sense of the word, from food to drink to ambiance.
So much beer news! In honor of their 23rd anniversary, the folks at Schlafly have unveiled a new brew, Imperial Topaz IPA. The beer was introduced at a pair of recent anniversary parties at The Schlafly Tap Room and The Schlafly Bottleworks.
As reported earlier, Home Wine Kitchen, had shut its doors for good at the end of 2014. Well, it didn’t take long before someone snapped up Home Wine chef CASSY VIRES for their kitchen. She’s taken the position of head chef at Juniper in the CWE. Can’t wait to taste her work there!
Q: Chef John, the holiday season is one of my favorite times of year. It is sad to me that there are so many great dishes that we only serve during the holidays. What is the one dish you miss all year and look forward to when the holidays come around?