As the St. Louis food scene continues to flourish, home chefs are able to choose from more and more locally made products to enjoy with their families. But what to make? Keep reading for ideas from four area foodies on how to use their goods in your own kitchen.
What reminds you of home? To the many St. Louisans transplanted across the country and around the world, one top yearning I hear about the most is for the food. Whether it be St. Louis-style pizza, toasted ravioli, gooey butter cake or Ted Drewes, there is nothing that relives the memory of home like its signature fare. Fortunately for us here, the taste of home is just a farmers market or grocery store away.
For the second year in a row, the St. Louis stop on the Cochon 555 Heritage Barbecue Contest tour will be held at the Four Seasons Hotel St. Louis. The event on Sunday, Sept. 14, is from 4 to 8 p.m., and will feature five local chefs putting their skills to the test barbecuing whole pigs. A panel of 20 judges will weigh in to determine who gets the title of King or Queen of Barbecue. Participating chefs this year include the Four Season's own GIAN NICOLA COLUCCI; JENNY CLEVELAND and ERIC HEATH of Cleaveland Heath; PATRICK CONNOLLY of Basso; JOSH GALLIANO of The Libertine; and LOU ROOK of Annie Gunn's. There also will be a bevy of beers, bourbons, cheeses and other culinary delicacies to sample. General admission tickets are $100 (VIP tickets for early admission are $200). For more information, visit cochon555.com/2014-tour.
Since its beginning in the 1870s, the Central West End has served as a sought-after St. Louis residential district. These days, the CWE is an urban oasis full of homes, restaurants, bars, art, entertainment, and—of course—shopping.
There’s no question LN readers are in-the-know, so who better to ask about the things that make St. Louis stand out and stand proud? Here, we present the very best, as selected by our readers, in the 2014 Ladue News Platinum List!
Moneta Group welcomes communications manager EMILY BARLEAN to its team. Barlean’s work history includes working as senior corporate communications specialist and social media manger at Concordia Publishing House.
With the Christmas season now just sweet memories dancing in our heads, the kitchen at Bissinger's Handcrafted Chocolatier continues to hum with activity as the next big ‘chocolate’ holiday approaches: Valentine’s Day.
Chief chocolatier Dave Owens
Bissinger's chief chocolatier Dave Owens at the Bissinger's confectionary counter at Edgewild Restaurant & Winery
Bissinger's chocolates pair well with Edgewild's wine
The small Fenton-based Stringbean Coffee and the cow-to-cup Windcrest Dairy in Trenton, Ill., are among many local companies turning to collaboration for inspiration, promotion and expansion.
Neighborhood farmers markets are re-opening and welcoming back local producers—a very exciting time for those of us who enjoy the bounty of our bi-state area!
Throw a full-time job on top of being a mother, and women these days are busy. We spotlighted three working moms who balance high-profile jobs and motherhood with ease and style.
You voted, we listened! Ladue News readers know what they like; and with this year's Platinum List, you've made your voices heard. This list compiles the best of St. Louis.
Following an engagement at Busch Stadium, a local couple welcomed guests to their wedding weekend with a Cardinals’ galvanized pail of game-day treats at the Hilton St. Louis at the Ballpark Hotel.
In today’s economy, the success of a business is far from guaranteed. We honor local companies and institutions who are celebrating milestone anniversaries in 2012.
Bissinger's chief chocolatier Dave Owens
Deep within the coastal lowlands of Ecuador, Dave Owens recently discovered just the right beans for his next unique Bissinger’s confection. As chief chocolatier, Owens helps keep the renowned St. Louis-based company's roots in the past, with an eye toward the future.
We have lots of options to help you get on your boss’s good side this holiday season!
For those just not up to the chore of making a Turkey Day feast for the whole fam, Cielo Restaurant in the Four Seasons downtown has the answer: Chef FABRIZIO SCHENARDI and his crew are whipping up Thanksgiving dinner to-go. The dinners include delectable items like roasted Brussels sprouts, roasted sweet potato puree and a take on a holiday favorites, green bean casserole, as well as a whole roasted free-range turkey (brined for a full 48 hours before baking), and a choice of two pies from pastry chef PETER WHITLEY. The cost per dinner is $295 (excluding tax) and it feeds 10. Orders have to be received by Monday, Nov. 19, and can be made by calling 881-2105.
They’re still swinging at the ST. LOUIS SYMPHONY over a successful Red Velvet Ball Swings! gala that featured WYNTON MARSALIS and the JAZZ AT LINCOLN CENTER ORCHESTRA.
Story: Young Frederic has been raised by pirates who roam the Caribbean Sea in the 19th century. There’s a stipulation, though, that he is to be freed upon his 21st birthday. Honorable fellow that he is, Frederic reluctantly vows to track down the band of brigands who raised him because they are outlaws. This doesn’t set well with the Pirate King, who informs Frederic that if he were to marry a virgin he can reverse a curse on his pirate pals and free all of them. As it is, they’re destined for a life of loneliness at sea.