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The sixth annual Festivale to benefit the Cystic Fibrosis Foundation will be held on Saturday, March 8, at Neo on Locust, 2801 Locust St. VIP admission will be from 7 to 8 p.m. with general admission beginning at 8 p.m. The event concludes at 10:30 p.m. This year's event has a speakeasy theme and features beers from some of the area's best breweries, as well as apps, entertainment, raffles and a silent auction. For more info and to purchase tickets, head online to cff.org.
Salty. Crispy. Smoked. Sweet. Do you know where this is going? If you thought bacon, then you would be correct. And that’s what it’s all about at Naked Bacon, a local company that recently has been re-thought of by founder/CEO John Kreilich. “I started the business three years ago as Kreilich Farm, but we rebranded in June in time to launch at Zoofari (at the Saint Louis Zoo),” Kreilich notes. “The recipes that we use go back to my great-grandfather August, who in 1861 lived on a large amount of land in Ste. Genevieve, Mo., and would smoke all their own meats.”
Chef BRADLEY HOFFMANN, who most recently ran the kitchen at Salt in the CWE, will be assuming executive chef duties at Planter's House, the new eatery from TED and JAMIE KILGORE and TED CHARAK located in Lafayette Square. The restaurant is scheduled to open later this summer.
With the warmer weather, we tend to eat lighter fare and fresher foods, while drinking lighter wines we can savor. I especially welcome seafood to the table which always leads me to yearn for a wine from the Loire Valley of France.
At Utterback Farms, a lost art—with roots dating back to ancient times—has been found.
Love to report new places opening up: The Sweet Divine's new Soulard location at 1801 S. Ninth St. is now open for business. Likewise, Piccione Pastry at 6197 Delmar Blvd. in the U-City Loop is now up and running.
Franco in Soulard has announced that JOHN DREJA, late of Vin De Set, is the new executive chef, taking over for chef KRIS JANIK.
In a whirlwind of just five short years—and four locations—business partners Maddie Earnest and Patrick Horine have made their mark on the St. Louis food scene with Local Harvest Grocery, Cafe and Catering.
Driving down any Missouri highway, it’s not hard to notice that corn and soy beans have a strong presence in our state. But if you look beyond those fields to the small farmers living in and around the Show-Me State, you’ll find that we have extraordinary access to a great variety of local crops. Thanks to a recently released book by Maddie Earnest and Liz Fathman, Missouri Harvest, we now have a resource to guide us to the fresh veggies, fruits and dairy, as well as the meats, nuts and honey that are grown and produced right here in our own backyard. “I was just so encouraged when I wrote this book about all that’s happening in Missouri—we’re doing a lot of things right,” says Earnest, who also is co-owner of Local Harvest Grocery and Café.
Time and again, we get caught up in our routines: shopping at the same stores, dining at the same restaurants and revisiting the places in our neighborhoods that we frequent so often. It’s these places that make us want to call our neighborhoods home, according to Amanda Doyle, author of A Locally Produced Guidebook to St. Louis, which offers a look at communities throughout St. Louis, from Wentzville and the Lake St. Louis area in the west over to Edwardsville and Belleville in the east.
With last summer’s farmers markets a distant memory, it’s comforting to know the arrival of the winter season doesn’t have to mean that we have to go without fresh, locally grown foods on our tables. For those not in the know, St. Louis is home to three monthly winter farmers markets, which feature local producers, as well as offerings that include meat, cheese, baked goods and other specialty products.
The holidays are here, bringing with them the fragrance of mulling, chestnuts roasting, evergreen trees and home-cooked meals shared with loved ones. It’s also the season for gifting...
MAGICAL MOON VINE
November marks National Bread Month, so what better way to celebrate than to learn more about some of our local bakeries’ bread-making traditions?
◆ Looks like the sale of the former Busch’s Grove property to a partnership that includes Il Bel Lago owners FRANK and CARMELO GABRIELE is still pending. Carmelo Gabriele tells us that the hope is to close on the property by the end of September, with the restaurant opening sometime in early January. Originally, the restaurant was set to debut Nov. 1.
> According to its Facebook page, longtime Loop favorite Brandt’s Cafe has shuttered, and Clayton eatery The Fatted Calf has announced it’ll be closing its doors at the end of the month. Meanwhile, another Loop restaurant, Ranoush, is expanding. The popular purveyor of Syrian cuisine is opening a second location this month at 200 N. Kirkwood Road in Kirkwood.
Tea is part of my cultural heritage. On a display shelf in our home are many antique tea pots from ancestors on both sides of my family. Whatever you choose to call it—tea, tisane, infusion, decoction—I love tea from both home and abroad.
The first warm days of the season inspire us to dig our fingers deep into the warming soil. For a farmer there is no better smell than that of a freshly plowed field. The early summer farm season continues to produce aromas that satisfy even the most jaded of souls. But there is no place where more foliage fragrance emerges than in the home herb garden.
> It’s been announced that Chef BRIAN HARDESTY has officially stepped down as executive chef at Terrene. Taking over the kitchen is Chef MICHAEL WARHOVER, formerly the sous chef at Terrene. Hardesty will be focusing on opening his new food truck, Guerilla Street Food, which he hopes to get rolling sometime later in the spring. Good luck to both!
> Clayton icon Parties in the Park is making a change of location and time for its upcoming season. This year, the party is moving to Meramec Avenue, which will be closed between Forsyth Boulevard and Maryland Avenue. The event will still be held on the second Wednesday of the month from May through September from 5 to 8:30 p.m., a half-hour longer than previous years. Even though it won’t be at Shaw Park anymore, look for the name to remain the same.
> The pending CWE location of Lester’s Sports Bar & Grill is one step closer to opening. The restaurant, which will occupy the former Companion Bakery spot at 4651 Maryland Ave., now has an approved liquor license, and management says the last remaining hurdle is getting its new facade OK’d by the city. If all goes well, look for an opening in late spring.
Cowpooling, a meat buying club or a meat CSA, is all about simplifying the commerce of food. While a CSA (community-supported agriculture) means that you technically buy a share of a farm and are paid in dividends with produce or meat, cowpooling is, simply going in on a beef carcass with others.