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23
Jul
Sweetmeat

Show 13 – Favazz from KSHE 95

Tune in live July 23rd from 1 – 2pm on 590 The Fan, listen on-line, or download the app.

If you missed the show you can check it out on the archive player.

I was lucky enough to work at KSHE 95 Real Rock Radio for 16 years from 1995 to 2011.  It was a great experience and a very fun period of my life.  While I was there I made a lot of great friends including Guy Favazza, Favazz.  Favazz is a St. Louis radio icon who recently celebrated his 25th anniversary on the air at KSHE.  You can hear him Monday through Friday from 1 – 6pm and he serves as the station’s Assistant Program Director as well.  He loves music, having a good time, and is a total foodie.  We have met a ton of people together, traveled all over, and shared many a meal.  We also hosted The Food Dudes together on KSHE for a year and had a lot of fun.  I’m happy to call him a friend and am excited to turn the tables on him as he joins me this week to talk about his career and food.

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Cut Of Meat Of The Week

This week’s cut is a dish that can be made using several different cuts, beef spiedini.

Beef Spiedini

Beef spiedini is meat that has been pounded into thin cuts, breaded, stuffed, rolled, and skewered with a toothpick, then broiled or sometimes grilled.  You can use sirloin, top or eye of round streak, even tenderloin if you chose.  It is really good and a traditional treat of Sicilian and Italian families each with their own special touches.  Here is a recipe to try courtesy of the Milwaukee Journal Sentinel.

 

Spice / Herb Of The Week

This week’s selection is Italian parsley.

Italian Parsley

There is curly parsley and Italian or flat leaf parsley which is the more flavorful of the two.  Not just a garnish, parsley is widely used in cooking and has a clean, savory, herbaceous flavor.  Use it to flavor all kinds of dishes like soups and stews, sauces, with lemon on fish, or as a main ingredient in things like parsley pesto, or  in this recipe for tabbouleh salad courtesy of Epicurious.

 

Upcoming Events

July 29th – August 6th – St. Louis Craft Beer Week

August 19th – 20th – St. Louis World’s Fare Heritage Festival

August 27th & 28th – Festival Of Nations

September 16th – 18th – Taste Of St. Louis

16
Jul
Serendipity

Show 12 – Beckie Jacobs from Serendipity Homemade Ice Cream

Tune in live July 16th from 1 – 2pm on 590 The Fan, listen on-line, or download the app.

If you missed the show you can check it out on the archive player.

Smooth.  Sweet.  Cold.  Creamy.  I love ice cream!  Ice cream brings up thoughts of childhood, birthday parties and celebrations, summer days and chasing down the ice cream man.  It indeed is one of my favorite things and I wish I could eat it every day.  There was a period of time recently when working at Serendipity Home Made Ice Cream that I did eat it almost every day…and it showed.  Still does a bit to be honest.  You hear people suggest the idea that if you love ice cream and then work at an ice cream shop that you will get sick of ice cream.  No offense but those people are fools.  Sick of ice cream?  I can’t even comprehend the concept.  Sick from ice cream maybe, but sick of ice cream, never.  Serendipity is at 8130 Big Bend in Webster Groves and has been locally owned by Beckie Jacobs for over 12 delicious years.  I was lucky enough to work for Beckie three different times.  Twice as an ice cream maker and most recently as the general manager.  It was a dream job and a lot of fun.  They make all of their ice cream in house and are a full service ice cream parlor that also offers packaged ice cream, novelties, and ice cream cakes.  In addition they do catering and wholesale orders and their ice cream can be found in well over 100 restaurants in the area.  Beckie runs a fun shop.  She is passionate about her business and loves to support her friends in the restaurant and bar industry and has a big list of favorite spots.  She knows everybody and I’m excited to talk with her about all of those things, National Ice Cream Day which is this Sunday, and her recent purchase of The Fire & Ice Cream Truck.

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9
Jul
Vista Ramen

Show 11 – Casey & Jeremy Miller, Chris Bork from Vista Ramen

Tune in live July 9th from 1 – 2pm on 590 The Fan, listen on-line, or download the app.

If you missed the show you can check it out on the archive player.

The Ramen trend is here and I hope it stays around a long time.  We aren’t talking the dried packages of instant stuff that got you through your college and low budget days.  It’s the real deal.  Bowls of chewy noodles in a flavorful dashi based broth with ingredients like pork belly, soft egg, cilantro, and more.  Vista Ramen at 2609 Cherokee Street is the latest of a handful or so ramen spots to open in St. Louis with more on the way.  The restaurant is a joint effort from Mud House owners Casey and Jeremy Miller and former Blood & Sand executive chef Chris Bork.  It is a quaint space with beautiful design features incorporating new and repurposed items, an original mural wall likely dating back to the 1930’s, and the great big Vista neon sign from an old movie theater in Centralia, MO which inspired their name.  I’m excited to have the crew join me this week to talk about their careers and how things are going with their latest endeavor.

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25
Jun

Show 10 – John and Mary Bogacki, Billy Oziransky – Yolklore

Tune in live June 25th from 1 – 2pm on 590 The Fan, listen on-line, or download the app.

If you missed the show you can check it out on the archive player.

I love breakfast!  It’s possibly my favorite meal and the one I cook the most.  While I enjoy cooking breakfast at home, going out for breakfast or brunch on the weekends is always something I enjoy a lot.  Pretty soon there will be a new place in Crestwood that has breakfast lovers excited.  Yolklore is  a Chef-inspired fast casual breakfast and brunch spot that will also have custom cake ordering.  It’s the first project from partners John and Mary Bogacki, and Billy Oziransky.  Each started their culinary careers at Forest Park Community College’s Culinary Arts Program and went on to learn their craft through employment experiences that has taken each of them to some great places.  Places like Old Warson Country Club, Ford Hotel Supply, The Bellagio in Vegas, The Four Seasons in Vail and St. Louis, and Pi Pizzeria to name a few.  That experience has each of them poised and ready to take on their new project.  I’m excited to talk with them this week to hear all about their menu and the challenges of opening a brand new restaurant.

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Cut Of Meat Of The Week

This week’s cut is a beef ribeye.

Boneless Ribeye

I don’t typically do a lot of steak but I do enjoy them and really love a good bone in ribeye.  The ribeye comes from the center portion of the loin and is very tender.  There is a good amount of fat marbling with the ribeye as well that adds a nice rich flavor.  This bad body would make for a great steak and eggs plate.  Learning how to cook a steak well is one of those basic cooking methods that should be in any cooks tool bag.  It’s easy to learn and something you’ll be glad you did.  A few basic things to remember is to pull the meat out for at least 15 minutes before cooking, season the meat, use high heat, and time the cooking per side to ensure you cook to desired temperature.  Here is a good article on how to make the perfect ribeye courtesy of Men’s Journal.

 

Spice / Herb Of The Week

This week’s selection is thyme.

Thyme

Thyme is another evergreen herb that grows well that can take high heat and also does well through winter.  According to The Spice Encyclopedia thyme has a subtle, dry aroma and a slightly minty flavor.  It is widely used across different cultures from Middle Eastern zither to Cajun and Creole dishes.  Thyme is also a typical component of a bouquet garni, a classic method of tying together a bundle of herbs to use for flavoring stocks, soups, and stews.  Here is a fun post from wikiHow with a few methods for making a bouquet garni.

 

Upcoming Events

Sunday, July 10th – Southern Fried Chicken Festival – 12n – 5pm at 4 Hands Brewery

August 19th – 20th – St. Louis World’s Fare Heritage Festival

August 27th & 28th – Festival Of Nations

September 16th – 18th – Taste Of St. Louis

18
Jun
Spice Shoppe

Show 9 – Cody Long from Olde Town Spice Shoppe

Tune in live June 18th from 1 – 2pm on 590 The Fan, listen on-line, or download the app.

If you missed the show you can check it out on the archive player.

I love the smell of a spice shop.  When you walk in your mind starts to think of all the different dishes and possibilities.  It can be an overload to your senses.  Learning to season your food as you prepare a dish is one of the most important skills a cook can learn.  It takes time and practice.  A sensitive palate is a huge help too.  The ability to taste as you go and know what you need to add and how much is an art I continue to strive to master.  Branching out from your normal seasoning routine can be tough.  With so many spices and herbs available to us it can be overwhelming when trying to spice up your next dish and you aren’t sure what to try.  One good method is to try preparing different ethnic dishes as it tends to introduce you to ingredients you haven’t tried before.  It’s also a good idea to try as many different types of food as you can when you go out and don’t be shy about asking what seasonings are in the recipe.  Cody Long from Olde Town Spice Shoppe at 334 South Main Street in St. Charles will join us this week to help give us tips on buying, storing, and using spices and herbs.

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