Who made the grade in St. Louis?? June 27, 2008

Last evening I had the opportunity to attend St. Louis Magazine’s A List Awards Party at Lumen (it is a gorgeous event space…wow). It is not an event I would normally attend. Mind you, at one point in my life, it would have been on the radar. Many of you may not know this, but St. Louis Magazine crowned me one of St. Louis’ Top Singles back in the day….not shabby for a kid from downtown. But, as time passed….I grew tired of the scene….fell in love with the Cheesemonger and left that life behind.

Alas, my buddy Mathew Rice was being honored for Niche’s desserts and we set up a table to hand out the goodies. Much to my surprise we were put in the best spot in the house: center balcony over looking the crowd (and was there ever a crowd! Whoa). To our left, Eric Brenner, A List Chef winner…and to our right Ricardo’s Italian Cafe…A list winner for casual Italian food. ***Sidenote on Ricardo’s: My very first job as a bus-girl was at Ricardo’s over 15 years ago…yep. I have known Mark and Michelle Adams for years and started out babysitting their two little boys…who now help run the restaurant. Good people, that Adams family. If you have not had the chance to go to Ricardo’s in Lafayette Square…make a point to get over there. They are even open for lunch.***

So, with being flanked by two tables of pals…the night was sure to be fun. And lucky for us the open bar sat directly across from our table. Nice perk.

Along comes Mike Emerson owner of Pappy’s Smokehouse! Mike and I have been chummy since he has opened his doors. We were one of his first customers and I was sure to tell him how much we loved his BBQ. After some more chit chat at the awards event…turns out Mike and I go way back and didn’t even know it. I’ve known his brother Danny my entire life and he grew up with some older members of my family. Pappy’s was being honored for best BBQ in St. Louis….what an honor….open not even ONE YEAR and they are picked for the A List. That was a no-brainer, though. Pappy’s by far is the BEST BBQ in St. Louis….hands down. Don’t fight me on it…you won’t win. And Pappy’s is another place to rush to…..amazing. And before you all shout out ‘favoritism’…..please know that I was singing this joint’s praises long before I actually met Mike and realized his family and mine were close. So zip it.

It was a great time.  Kevin Willmann, chef at Erato on Main was being honored as well.  It was great to see him outside the kitchen!  City Hall was representin’ with Mike McMillen and his crew.  All the pretty people were out in droves….dressed to kill….and packed in Lumen like little sardines sweating.  I was so happy when we ran out of food and could head outside to hang at the Pappy’s table.  (they were outside)  It was a great night to be outside with a cocktail.

Good party St. Louis Magazine….and even better choices for your A-List winners.

just my opinion June 20, 2008

I realized something last night…..Pat at the Shaved Duck is one damn good bartender.  The drinks there are really really good.  Yes, I mostly drink beer there….but he made a Manhattan for Si last night that was simply amazing.  The drink menu there is innovative, delicious and so, so reasonably priced.  There ingredients are freshly prepared….for instance, there is a jar of fresh peach puree, house preserved olives and cherries, fresh picked herbs…and always a BIG bowl of fresh citrus.  Good job, Pat!!!  I’ve decided that next visit I will have the mojito….served with a sprinkling of rosemary….reminds me of Simon’s famous rosemary pineapple martinis.

The Shaved Duck –worth the wait May 2, 2008

We stopped in the Shaved Duck last night for a bite to eat….the place was packed!  I was so happy to see that.  We opted to eat at the bar to save us the wait for a table.  The front bar area is great…looking forward to it on a blustry winter night….just the kind of place you want to have a nip.

Technical difficulties aside (which ALL restaurants have on their very first night) the food was excellent!  I had the duck liver and some cheese (of course….it came from my husband).  Si had the hot and sour duck soup…almost a consommé…delicious.  Our guest had a scallop wrapped bacon (that’s right…scallop AROUND bacon) and we dug the duck frites (uber shoestring curls of potatoes fried in duck fat)  Jesus H Christ those were good.  I will say this though:  I wish the fries were bigger…more of a traditional frites…but amazing none the less.  My biggest pet peeve (and you will be reassured that I will write/call and tell them this) :  They spelled Anheuser wrong on the menu.  Now, I know that tons of you won’t care b/c you think Anheuser Busch is the devil…but this is St. Louis and I do believe we need to show a little respect to the King of Beers as they have done a great deal for our city and especially my family….AB has been putting dinner on the table one way or another for my family for over 100 years…sooooo….get the name right.  It’s ANHEUSER not Anheiser.  My grandfather would thank you.

They are finding their pace and working their way through a new service very well.  All employees were courteous and helpful.  The food is delicious with small places of charcuterie, cheese, lots of duck..even a great confit, larger plates of market fish, game and chicken and house cured meats….desserts are by Serendipity….which are good…but they should go for Veruca….and knock everyone’s socks off.  The beer list is well, amazing (thanks to MIke at STLHops.com) and varied.  I stuck with the Schlafly Summer Kolsch…my fav this time of year…and soooo easy to drink.

And, for those of you who were there with me last night….we have decided to make a new tradition for the Shaved Duck….upon leaving for the night….you get a nice big slap on the keister….don’t ask…just know it could be coming. 

so excited…and i just can’t hide it April 14, 2008

going to an early dinner with Si tonight at the long awaited Shaved Duck. hee hee hee…..i’m giddy with excitement. if you could see me now…i’m jumping up and down in front of my computer screen with a growling belly……

Gerard Craft: Best New Chef 2008 April 3, 2008

Gerard Craft Wins BEST CHEF 2008!!!!!!!

Gerard Craft, Niche (St. Louis, MO)
The chef and owner of Niche and the adjoining Veruca Bakeshop & Café, Gerard Craft, 28, began his career washing dishes in a pool hall in Salt Lake City. His love of cooking led him to take a job at Bistro Toujours, one of the city’s top restaurants, under Bryan Moscatello (a Best New Chef 2005). Craft held positions at Chateau Marmont in Los Angeles under Mohammad Islam and the Metropolitan in Salt Lake City under Perry Hendrix. He moved to St. Louis in 2005 to open Niche, which is in a converted warehouse in the Benton Park area. Menu standouts are a “Bacon and Eggs” sandwich of braised pork belly, buttery brioche and an oozing poached egg.

yes!

The Shaved Duck March 24, 2008

If you know me…you know I love the Scottish Arms….more so a good cock-a-leekie pie and plate of scotch eggs and a cold pint of Guinness.

Well, Ally Nisbet is opening another spot…this time it’s a hop, skip and jump away from us.  The Shaved Duck will be open within the next 2-3 weeks….this timetable was recieved right from the horse’s mouth.  I have been waiting VERY patiently for this spot to open up and my patience will be rewarded in the next month.

Along with great food, the Shaved Duck is going to feature N. American craft beers.  STLHops joined in on the fun and helped the boys out and came up with an amazing list of beer.  You can CHECK THEM OUT HERE.

Hip Hip Hooray!  I can’t wait for the Shaved Duck!!!!

Guinness Milk Chocolate Ice Cream March 14, 2008

I am so making this tonight and giving it to the kids before they go to bed (wink).

Seriously….This is going in the ice cream maker tonight. I cannot wait.

Courtesy of one of my favorite ice cream books: Perfect Scoop by David Lebovitz. I love beer…and ice cream. I am going to eat this ice cream while drinking beer….I might even make a float. There is also a recipe for Guinness Cupcakes as well….STEPH!!!

And I’d like you to spoon feed me too…. March 12, 2008

How much do you expect from your chef? Some folks are pretty damn nervy if you ask me. Sitting at fine dining establishment recently (not in St. Louis…for those wondering) I saw countless amounts of patrons just walk back to the kitchen DURING DINNER SERVICE to thank the chef. While the praise is welcomed…the invasion of this kitchen was not. I just find this practice to be so very very rude. Unless you are good friends with the chef (and good friends know when their buds are busiest) you should not go back in the kitchen unless invited.

This rant was born after reading an article NY Times this afternoon. The role of the chef.

photo by Evan Sung; David Chang, chef at the new Momofuku Ko in New York, serves with a smile.

Grab a stool and belly up to a new brand of upscale dining, where closeness to the cook comes with your meal as routinely as bread. Although counter seating, open kitchens, and chef’s tables are not new to the scene, Momofuku Ko and a few other restaurants are reaching for a new level of intimacy. The chefs are not only cooking and plating the food, but also serving it, taking coats, recommending wine and confirming reservations.

“Everyone who works here is a chef, and everyone is also a dishwasher,” said Michael Carlson, the chef at Schwa in the Wicker Park neighborhood of Chicago, which serves elaborate multi-course menus of dishes such as parsnip custard with ice-wine vinegar caramel, candied sweetbreads and a lavender lecithin bubble. (It’s a dessert.)

So often patrons want that intimacy with their chef….and the feeling of prestige or entitlement arises when spending your valuable time & money in their restaurant.

But I ask this…how much can one person do? They are only human…why do we constantly expect super-human from a person who just has a passion for food and wants to share it with you.