Chef MIKE WARHOVER, late of Terrene and Bailey’s Range, has taken over the kitchen at Modesto, replacing GRACE DINSMOOR, who recently left the restaurant.
LINDSAY BAKER, who most recently worked behind the bar at Sanctuaria in the Grove, is the new bar manager at Franco. Congrats!
Companion is now featuring its popular miche bread on Saturdays. This French peasant-style bread has only been available on occasion previously.
The local food truck scene continues to expand. This month, 2 Girls 4 Wheels, featuring faves like t-ravs, hit the street, and the L’Ecole Culinaire food truck we told you about last month is now rolling, as well. And in the coming weeks, look for Completely Sauced On Wheels, the mobile version of the catering company of the same name, and Feed Me, which features Vietnamese cuisine, to join them.
The third annual Coffee Crawl will take place on Saturday, April 28, from 9 a.m. until noon in downtown Maplewood. The morning will feature coffee demos with some of the region’s best roasters, including Kaldi’s, Killi Cafe, Riley’s, Art House Coffee and Goshen. Schalfly also will be sampling their Coffee Stout at the Schlafly Bottleworks. The event is free and open to the public, but reservations are requested at firstname.lastname@example.org. Info is available by calling 646-3607 or visiting cityofmaplewood. com/coffee.
O’Fallon Brewery has released a new Belgian-style ale, dubbed Belgian Dark Strong. Only 300 cases of this limited production run beer are available. The brew was aged for a year in port barrels from Mount Pleasant Winery in Augusta, Mo. In addition to being available at select retail outlets, the beer is available on tap at both International Tap House locations and Iron Barley, among other establishments.
Bon Appétit Management Company, which operates more than 400 cafés at specialty venues in 31 states, including locally at Washington University, has a new farm animal welfare policy. Bon Appétit is now requiring that all pork it serves be produced without crate confinement systems, sourcing all of its pre-cracked eggs from cage-free farms, as it already does for shell eggs, and eliminating foie gras and veal from calves confined in crates, among other provisions. Well done!