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.
Chef and restaurateur Ben Poremba has made quite a name for himself in the local culinary scene in recent years. His places—Elaia & Olia, La Patisserie Choquette and Old Standard Fried Chicken—have brought a wide range of good food and drink to St. Louis. Poremba’s efforts have garnered him plenty of attention locally and beyond, including being named a semi-finalist for the James Beard Best Chef: Midwest award in 2014, and as one of 10 chefs who vied for Food & Wine magazine’s People’s Best New Chef: Midwest title that year, as well.
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!
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.
If you’re looking for a healthy and delicious way to start 2015, consider whipping up a smoothie. These popular blended drinks are a great way to introduce more fruits and vegetables into your diet. We asked two local dietitians to share their tips for creating fast, easy, healthy smoothies.
College applications are in, exams are over, and a new, maybe not-so-pleasant attitude has taken hold. As first semester ends, senioritis often begins. And in the next few months, the symptoms may increase to include hitting the snooze button six or seven times every morning, wearing the same set of sweats to school every day, and an overpowering need to rebel against the system.
Hotels at one time were the epicenter of fine dining and drinking. This still is the case in some high-end hotels around St. Louis, like the boutique Hotel Ignacio in Midtown.
Convenient food and healthy food often aren't one and the same—after all, that’s how diets get off track, right? But Jamba Juice works to bridge that gap with its wholesome offerings.
Looking back, 2014 proved to be another banner vintage for the St. Louis culinary scene, which continues to grow and expand. Here are a select few of the events that helped shaped the year that was:
As the old year comes to an end and we are on the cusps of ringing in the new, many of us may pause to reflect and perhaps consider our friends and family members. Of course, breaking bread often plays an important role at gatherings, and this year’s compilation of cookbooks offers pleasing propositions for entertaining, as well a quiet meal at home. Enjoy!
Tim Fogerty walks his daughter, Katie, down the aisle. The bride wore a Vera Wang dress.
Adam Turner wore a Sam Cavato tuxedo, and his groomsmen wore Vera Wang, for his wedding to Katie Fogerty.
Bride Katie Fogerty, a professional wedding planner, and her groom, Adam Turner, walk down the aisle under a shower of metallic gold confetti.
Ring bearer Jack Mantovani doubled as ring security at Katie Fogerty and Adam Turner’s wedding.
Guests at Katie Fogerty and Adam Turner’s nuptials got to try every flavor of the couple’s trio of tiered cakes from The Cakery.
Hot chocolate used to mean a package of brown powder with water—it’s time to graduate to a more sophisticated recipe. Local restaurateurs share their secrets to making rich, delicious hot chocolate, available in both kid- and adult-friendly form.
Situated almost in the shadow of the Anheuser-Busch Brewery, Frazer's Restaurant & Lounge has been a southside staple for 20-some years. After a lengthy absence, we recently headed back and found that this old favorite continues to impress.
Local artist Theresa Disney recently opened The Funhouse Gallery, which will display her work. The first exhibit, The Art of the Circus, features Disney’s circus-themed work, including painted furniture, paintings and 3-D sculptures. Guests at the recent grand opening enjoyed circus-themed drinks and food, as well as a performance by Clownvis Presley.
It must have been something I ate. Yes, that’s true, if you experience abdominal cramps, diarrhea, nausea and vomiting within one to six hours of eating food contaminated with toxins produced by Staphylococcus aureus.
Spotlighting a different veteran each month, First Bank and Greater St. Louis Honor Flight kicked off its ‘Tribute to the Greatest Generation’ program by recognizing World War II veteran Robert Bareford during a recently St. Louis Blues game. Fans enjoyed a video honoring Sgt. Bareford, and cheered as, in uniform and with four generations of family members, he waved to the crowd on the jumbotron. Each time the Blues score first during a game this season, First Bank will donate $104 to Greater St. Louis Honor Flight.
Indulge your sweet tooth and help endangered animals with Cupcakes for Conservation, a partnership between Sweetology and the Endangered Wolf Center. Visit the Endangered Wolf Center website (endangeredwolfcenter.org) or the Sweetology website (sweetology.com) and purchase a Cupcakes for Conservation kit, which includes four ready-to-design cupcakes, supplies for decorating them, a wolf cookie-cutter, and information about wolves. Proceeds from the sale of these kits will go directly to helping wolves.
Long a standard-bearer of Persian food in St. Louis, Cafe Natasha remains an anchor of the vibrant and eclectic food scene on South Grand Boulevard while continuing to innovate with creative food and drink.
Kelley Barr says she was always a concoctor at heart. Growing up, she dissected her makeup and melted it to create new things, and learned early on about botanicals from her mom’s involvement in a garden club. That tinkering spirit paid off: Today, she co-owns K. Hall Designs with her husband, John Barr. The local company just opened its first location outside St. Louis, and is gearing up for a bustling holiday season.