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.
The simplest fountains include only a waterproof container and pump. Add water and power for instant effect. Go one step farther by adding a float valve, a device that tops up the water automatically by operating a valve on a garden hose. Last month’s column provided simple instructions for a small self-contained water feature.
More and more stories are sprouting up about people returning to their roots and to the ‘old way’ of doing things. There’s a growing feeling in the marketplace that buying local is a good thing, and some have even left successful careers behind to become producers for that local market.
A good chef knows that the best way to the heart is through the stomach. LN caught up with three top local pastry chefs as they dished about their favorite Valentine’s Day treats, sharing the recipes and stories behind them.
While some things at Winslow's Home may be a bit different, one aspect that hasn't changed is the restaurant's commitment to quality ingredients and tasty food.
We recently got the chance to re-visit Truffles in Ladue for the first time in a good while. It was far too long between visits, but we're happy to report it's as every bit as good as we remembered it--maybe even a little bit better.
There’s no question about it: St. Louisans love silver, especially old-school vintage pieces with the look of coin silver. It’s now possible to have it literally hanging around 24/7, thanks to these new light fixtures that incorporate silver flatware as a decorative element. Troy Lighting’s Bistro kitchen fixture blends classic hand-worked iron and elegant crystal with spoons, forks and knives in one conversation-starting piece. Another charmer: the Spoondelier from Cake Vintage featuring old teaspoons. Each one is made to order.
Closing my eyes, I see my dad carving the turkey with his first electric knife and sweet potatoes cooking on the stove. Thanksgiving is a wonderful time of year that gives us all the opportunity to travel through time. So here, I share with you my favorite pie.
The trend in new burger joints around town continues unabated. One of the latest to recently open its doors is The Dam. Located on Morganford Road, The Dam serves up plenty of quality burgers, and then some.
She had just one fork in her kitchen. In her early days as St. Louis’ top prosecutor, Circuit Attorney Jennifer Joyce was so consumed by crime and punishment that just one fork was all she needed.
Panorama, the restaurant housed in the Saint Louis Art Museum's new East Building, opened in July. Since then, there has been a rapidly building buzz around town about the food, not to mention the view.
Fall is prime time for apple-picking and enjoying the crisp, juicy fruit, whether on its own fresh from the tree or prepared in the form of a sweet treat. Recently, LN called on its readers for their favorite apple dessert recipes. And after careful consideration, we have a winner!
New seasons bring new trends, and that includes catering menus. These area food experts dished to LN about their autumn offerings—both new and traditional. Find your fall food inspiration here, and even snag a recipe. Hungry yet?
They’re reporting brisk business at the newly christened Panorama restaurant at the Saint Louis Art Museum’s new East Building. We’re told that lunch reservations have been booked since the restaurant opened, and dinner (served only on Friday) also is a hot ticket. That’s great news for Bon Appetit Management Company and executive chef EDWARD FARROW, who officially rolled out their creative farm-to-fork menu late last month. Among the highlights: Local Roasted Heritage Pork with Summer Herbs and Mustard Stone-Ground Missouri Grits, Corn Flour Crusted Chicken Livers atop watermelon cubes and An Ode to Summer—a spectacular vegetable and fruit dish that changes daily based on what’s fresh that day.
The Saint Louis Art Museum’s new restaurant, Panorama, is the latest ‘work of art’ to be unveiled at the museum’s new East Building. The restaurant features a farm-to-fork menu and is led by executive chef Edward Farrow, who is known for forming partnerships with local growers. He most recently served as chef at the Musical Instrument Museum in Phoenix, where he was twice named a ‘Local Hero’ by Edible Phoenix. Panorama is operated by Bon Appetit Management Company.
In this issue, you’ll find our quarterly Retirement Lifestyle section, which features five colorful profiles of St. Louisans who continue to make their mark well into their golden years. In the following pages, you’ll get to know more about a passionate advocate for seniors, a longtime university president, an 80-something acrobat, a patriarch of the local Greek community and a former cartoonist.
On July 15, chef KEVIN NASHAN will be hosting a benefit dinner at his Sidney Street Cafe to benefit Share Our Strength's No Kid Hungry campaign, a national initiative to end childhood hunger. The dinner will take place from 6 to 10 p.m. and features an impressive line-up of local and regional chefs, including GERARD CRAFT of Craft Restaurants Ltd.; KEVIN WILLMANN of Farmhaus; Top Chef winner STEPHANIE IZARD of Chicago's Girl & Goat; JASON VINCENT of Nightwood in Chicago; and MICHAEL PALEY from Metropole in Cincinnati. Tickets are $150 and are available online at ce.strength.org.
Fork & Stix recently opened its doors on the eastern edge of the U. City Loop just off Delmar Boulevard, and local foodies have been talking and blogging about the place ever since. On our recent visit, we learned first-hand what all the hype was about.
Orlando’s has grown to be one of the biggest catering operations in St. Louis, and through the generations, the one thing that hasn't changed is family.
Extremely rare pieces from one of the largest private collections of Alexander McQueen’s work are among those to be showcased in an upcoming exhibition at the World Chess Hall of Fame.
Yolanda and Pat Forking
This summer, think of your backyard as the next decorating frontier. Use designer-quality furniture, rugs, lighting and charming decorative accents for stunning results.
Eau Bistro could easily be overlooked by prospective diners, but that would be a shame because the atmosphere and food are well worth a look--and a taste.
Much attention has been focused on the multi-million-dollar ‘rebirth’ of The Cheshire, which, in addition to the renovated inn, is now home to four separate restaurant concepts. The vanguard eatery of the four is The Restaurant, which seemed as good a place as any for us to begin to rediscover the local landmark.