When entertaining at home, don’t fret about providing dinner and entertainment—a local company says the two can be one and the same. Instead of hiring a caterer to serve a buffet meal or passed snacks during your at-home event, take your gathering to the next level with an in-home chef and small plates customized for your guests, suggests the staff at Butler's Pantry.
Colorful leaves, a cool breeze and the city’s signature fall festivals soon will signal the start of autumn in St. Louis.
Fall is in the air—or it is at Neiman Marcus, at least! The Saint Louis Fashion Fund was celebrated at the recent Neiman Marcus Trend Event, during which the organization's board members acted as stylists and created fall looks on mannequins on display.
Bishop's Post heavily promotes itself as a purveyor of comfort fare, albeit elevated. Thankfully, while the marketing verbiage may be tired, the food at Bishop's Post most certainly isn't.
School is back in session, August is almost over and your neighbor swears she saw a brown leaf fall from the tree in her yard. But it’s not too late for one last shindig to commemorate the summer that was. Local party, catering and landscape experts spoke to LN about the best ways to throw an end-of-summer pool party, making memories that will last long after Labor Day.
A teaspoon of butter is more than 51 calories, while a teaspoon of beurre blanc sauce is just approximately 33 calories. This beurre blanc sauce not only adds flavor to any dish, but also gives it a light and delicate texture.
More than 150 guests stepped right up to Chesterfield Day School’s annual benefit dinner auction, ‘Under the Big Top,’ in the school’s gym-turned-circus tent. A juggler, stilt-walker, human statue, magician, trapeze artist and live music provided entertainment at the event, which raised more than $90,000 for the school’s programs and curriculum. Pictured: Tina Chen, Matt Virgil, Kira Mangan, Lauren Gates, Robby Leavitt, Alexandria Latuda, Kyle Fehr, Austin Isaak and Adam Saleh
The 2014 Budweiser Taste of St. Louis will be held Sept. 19 to 21. This year marks the 10th anniversary of the popular food-centric event, and it promises to be bigger and better than ever. Highlights include showcases by celebrity chefs TYLER FLORENCE and DUFF GOLDMAN, as well as plenty of fine food, courtesy of some of St. Louis' best chefs and restaurants. This year also is the first time the event will be held at its new location at the Chesterfield Amphitheater in Central Park and Chesterfield Village. Check out TasteSTL.com for a full listing of all participating eateries and a complete rundown of events for the weekend.
When Susan Block chairs a fundraising event, she has two goals: to create an experience that is unexpected and fun, and to do it without breaking the bank. “You have to be creative without spending a lot of money, because you want the money to go to the charity where it will help people, not spend it all on the event,” she says.
The Ritz-Carlton, St. Louis is giving guests something to celebrate: The award-winning hotel will unveil the stunning new makeover of its ballroom this fall. And a new holiday party package will allow local groups and businesses to be among the first to experience the elegantly redesigned entertainment space.
Riesling may frighten a wine novice as misconceptions run rampant when it comes to this fine wine. But let’s not be confused between big fruits and sweetness. Sweet does not necessarily equal sugary, and not all rieslings are even sweet.
To help celebrate the Missouri History Museum's American Spirits: The Rise and Fall of Prohibition exhibit, the folks at Bixby's are offering a series of happy hours this summer inspired by the exhibition. On Tuesday, July 22, and Tuesday, August 12, from 5:30 to 7 p.m., guests at the restaurant (located on the second floor of the museum) can enjoy locally inspired hors d'oeuvres and desserts, paired with a Pinckney Bend or Anheuser-Busch tasting. Each happy hour ticket also includes admission to the exhibit. Cost is $30 per person ($25 for museum members). For tickets and information, call 454-3151 or visit bixbys-mohistory.com.
Q: Chef, I love Crab Rangoon and would love to make some, but I’m afraid they won’t turn out as good as the ones at the restaurant. I am not even sure what type of dough I need to use. Can you give me an easy recipe I can try it at home?
There's certainly no shortage of great Italian food in St. Louis. But while the field may be crowded, there always seems to be room for another top-notch eatery like Giovanni's Kitchen, the new place from the folks behind Il Bel Lago.
Crushed Red Urban Bake & Chop Shop is partnering with Emmis Communications for the ‘Crushed Red Urban Crafted Throwdown.’ Four radio personalities have picked four new menu items, with each one given a two-week window to get as many people as possible to give their menu item a try. Fifteen percent of the sales from the item goes to a designated charity. The winning menu item wins a permanent place on Crushed Red’s menu, and the corresponding organization will continue to receive 15 percent of sales from that item for a full year from both Crushed Red locations (Clayton and Kirkwood). Visit crushed-red.com and click on the ‘community’ tab for more details.
The term 'legend' is thrown about pretty freely. Sometimes, it seems like any restaurant that's been open a few years is granted legendary status. Few places that truly deserve the title—and Tony's is at the top of that list.
When we embarked on our journey to Bentonville, Arkansas, we were prepared for the unexpected—and that’s certainly what we got. We now understand why the art world is abuzz.
Fans of fine food and the works of The Bard will be pleased to find out that Bixby’s, located on the second floor of the Missouri History Museum, is partnering with Shakespeare Festival St. Louis for this year’s productions of Henry IV and Henry V. Bixby’s will host an intimate and elegant communal dining experience for five nights throughout the run of the show. Guests can make reservations to dine at a community table, under the stars, and enjoy a lavish full-course meal, focused on dining with local influence. This experience is limited to 40 guests per night. Tickets are $50 and include a reserved seat for the show; dinners begin at 6 p.m. Tickets can be purchased online at sfstl.com.
The Date: September 28, 2013
Who doesn't love ice cream? Not only does ice cream make for a great dessert on its own, it can be the basis for quality drinks, as well—with or without the addition of spirits. There are several local establishments that are using ice cream in their libations, with predictably delicious results. Here are a few that are taking this idea to inspired heights.
Almost everyone is impacted at some point in their life by cancer—either personally, or through a friend or family member. “There’s a tie that people have when they have survived something like that,” says Cheri Fromm, co-chair of this year’s Sing for Siteman event. “They see everyone as a part of their sisterhood or brotherhood.”
Hot on the heels of his latest venture, restaurateur DAVID BAILEY has announced he'll be opening yet another concept this year. The as-yet-unnamed barbecue eatery will be located at 1011 Olive St. in Midtown, and will feature a 200-seat restaurant and an additional 150-seat event space. The rooftop will house a separate bar that will operate independently. Look for an opening this winter.
Fans of the one-armed bandits and sundry games of chance hungry for some elevated fare—or folks just looking for a prime cut—have a new place to try: Final Cut Steakhouse. The restaurant opened earlier this year in the Hollywood Casino in Maryland Heights, part of a massive $62-million renovation of the property, which formerly was Harrah's St. Louis.
In the seven-month period of the World’s Fair, more than 20 million people visited what was being called the “Future Great City of the World.” Today, St. Louis remains a melting pot of diverse cultures.
From the ice cream cone to hot dogs, hamburgers and even iced tea, the 1904 World’s Fair in St. Louis has long been lauded for many firsts of the food industry. While those claims mostly are myths, as local author Pam Vaccaro explains in her book, Beyond the Ice Cream Cone: The Whole Scoop on Food at the 1904 World's Fair, St. Louis certainly served as an international stage for the jumping-off point of these food items' popularity during that memorable early 20th century spring and summer.