Leave It Up to the Chef
Whether in the heart of Tokyo, overlooking the Manhattan skyline, or off the beaten path in St. Louis, omakase sushi offers a glimpse into the soul of Japanese cuisine. It is a celebration of simplicity, craftsmanship, and the profound connection between food and culture.
For those willing to embark on this gastronomic journey, prepare to be dazzled by the skill of the sushi chef, delighted by the freshness of the ingredients, and enchanted by the symphony of flavors. Omakase sushi is not just a meal—it is something to savor, a memory to cherish, and a testament to the enduring allure of Japanese culinary artistry. See for yourself here.
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U.S.: Cheers. French: Santé; German: Prost
Swiss winemakers produce approximately 26 million barrels annually but export less than 2 percent. Until now, it couldn’t be bought in St. Louis. Read on about how Ginny Busch is bringing this wine to the U.S. and introducing these lovely products that are of such quality by founding Prost, a members-only club.
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Of Friendship and Food Influencing
Gone are the days of the snobbish food critics of yesteryear that one once read in newspapers. In are foodies — a person who has ardent interest in food, and who eats food not only out of hunger, but also as a hobby. Nowadays, foodies go out and sample the old, as well as the new purveyors of food, and tell you about the best of the best through social media. Log onto Facebook, TikTok, Instagram, and Threads and they’ve got thousands upon thousands of followers awaiting their recommendations. In this issue, we’ve assembled four of the top food influencers in the STL. Read on to find out why they have their finger on the pulse of what will tantalize your taste buds.
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3 Winners! 3 Prizes! Enter Now for Your Chance to Experience Augusta, MO
Now, thru September 30, you have the opportunity to experience Augusta, MO, the Napa Valley of the Midwest, by entering our Sophisticated Living September Giveaway. Click the photograph to learn how to enter.
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Bring On the Bagels
Alex has her own bagel business, Baked & Boiled. “I’ve mostly been a chef but I always wanted to get into baking because it’s fascinating,” she says. “It’s borderline alchemy. During the pandemic everything shut down but bakers and butchers still did well. I thought that was what I should probably get into. It took me at least 8 months to a year to make a really solid bagel. Fast forward to 2023 and Baked & Boiled has sparked a bagel boom. Read on to find out how it happened.
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Cooking with Intention: The New York City/St. Louis Culinary Connection
When Jacob Siwak of Forsythia in New York joined Craig Rivard of St. Louis’ Little Fox joined one another for a three-day chef collaboration in St. Louis, it immediately SOLD OUT. Jacob wanted to see how St. Louis responded to his pasta and to food that's not necessarily what they traditionally imagine as pasta. His cooking is closer to what you would eat in Rome (as in why his restaurant is in the Roman genre) and not very much like the American take on Italian food. Read more about the collaboration and the response here.
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I'LL HAVE WHAT HE'S HAVING
Jewish delis are more than just places to eat. They are also important social hubs for the community, where people can gather to share food, stories, and traditions. But delis attract a decidedly diverse population beyond Jewish immigrants as is the case with Ben Poremba’s newly opened Deli Devine in University City’s East Loop.
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Chef, Chocolatier and NOW Cannabis Escoffier
Fine chocolates are decadent and scrumptious. Cannabis edibles are now commonplace. Renowned chocolatier Chef Dave Owens combines the two as THE premier cannabis escoffier. His delicious edibles elevate the senses to levels of ecstasy. Discover his journey from Chief Chocolatier at Bissinger’s to Director of Culinary at Proper Cannabis.
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The Only Things That Matters
Alvin Wolff discusses organizing and running events for The St. Louis Chapter of The Commanderie de Bordeaux aux États-Unis d'Amérique, which has 60-65 members who are dedicated to the appreciation of fine wines from Bordeaux.
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Old World New Tricks
German’s Oberhofer winery works with some of the oldest vines in the world using the newest know-how.
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Chefs Michael Gallina and Aaron Martinez to Collaborate with Oak & Reel in Detroit
On the heels of their James Beard Foundation nomination, Chefs Michael Gallina and Aaron Martinez will be heading to Detroit on February 23 and 24 to collaborate with award-winning Chef Jared Gadbaw and his team at Oak & Reel restaurant.
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Five Must-Haves from KNEAD
January is National Baking Month! To help you celebrate, check out the ultimate assortment of five must-haves from KNEAD. From their Friday Cuban Sandwich special to their new savory Sourdough Poptart, these delicious treats will solve any sweet or savory craving.
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How St. Louis Got Into the Tea Business
Recently, I remembered meeting Ron Rubin who is the owner and now Executive Chairman of The Republic of Tea in St. Louis and decided to see if he is still involved in the business. As luck would have it, Ron is still one of the owners while his son Todd B. Rubin, 42, runs the company which is still privately owned with a significant presence in St. Louis, as well as southern Illinois, and their marketing and sales headquartered in the San Francisco Bay Area.
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Join Tara and Michael Gallina in the South of France
If you are looking for a last-minute gift for your loved one or looking to plan an adventure in 2023, consider booking the exclusive trip Tara and Michael Gallina of Take Root Hospitality are planning. The culinary dynamic duo is hosting a trip to Provence.
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Traveling the World on Wydown
The Gallina’s, along with partner Chef Aaron Martinez – known for Take Root Hospitality concepts Vicia, Winslow’s Table, and Taqueria Morita – opened Bistro La Floraison in July in the former Bar Les Freres. Bar Moro by Poremba – known for Elaia, Olio, Nixta, and Benevolent King - opened this fall, and occupies the sultry space of former restaurant Billie-Jean. This week, McGuire, best known for Louie on Demun, opened Wright’s Tavern as a city tavern and steakhouse - actually more of an intimate supper club.
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The Mushroom Farmer Next Door
The family farm – called Timber Farms – dates back three generations and is in the Big Springs region of the southern Missouri Ozarks. This truly wild and beautiful area abounds with vast tracts of oak forest, clear springs, caves, and sparkling streams. The humid microclimate and oak/hickory forest along Sinking Creek, which runs through the Hellmuth’s farm, provides ideal conditions and substrates for cultivating shiitake mushrooms. By blending Ozark ingenuity, traditional Japanese techniques, evidence-based sustainability philosophies, and a lot of hard work, they have expanded the shiitake production to over 25,000 logs. Believe it or not – they grow many of their mushrooms in a converted carriage house in the Central West End.
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Take Root Hospitality New Year's Eve Plans
Take Root Hospitality is offering several exclusive dining experiences this holiday season.
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Tempus to Reopen Under New Leadership and Vision
Tempus’ new concept will focus on unique pop-up dinners, rich with storytelling and culinary history, featuring local food + beverage artisans as well as celebrated local chefs. With the exit of previous Chef Ben Grupe, Tempus Owner Peter Brickler has brought on the culinary team of Vito & Amy Racanelli to lead Tempus’ next chapter. The husband and wife duo will bring with them over 20 years of culinary expertise in the restaurant industry.
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Jim Butler Auto Group Presents "Good Taste" Fundraiser
Giving back is always in good taste! This holiday season, join Jim Butler Auto and five local chefs as they set a goal to raise $100,000 for Missouri families facing food insecurity. The event will be held at Neiman Marcus on December 8, 6-9 pm., and will include a fashion show and food tasting.
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