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13
Aug
STLVeg

Show 16 – STLVegGirl Caryn Dugan

Tune in live August 13th from 1 – 2pm on 590 The Fan, listen on-line, or download the app.

American’s by all accounts are obsessed with meat.  We love steaks, and BBQ, deli meats, and of course bacon.  It is typically the featured attraction of most meals.  According to the U.S. Department of Agriculture, in 2012, the average American consumed just over 71 pounds of red meat which includes beef, veal, pork and lamb, and about 54 pounds of poultry which includes chicken and turkey.  There is some evidence out there that consuming meat might not be the best for our health not to mention the toll it takes on the environment to produce meat.  In short it’s probably a good idea all around if we eat less of it.  STLVegGirl Caryn Dugan made the switch to being a vegetarian years ago and eventually went full vegan.  I met Caryn a handful of years ago through, you guessed it, last week’s guest STLWineGirl Angie Ortmann.  I’m interested to talk with her about her reasons for going vegan, how she has adapted her lifestyle, and get tips for cooking great meatless food.

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Cut Of Meat Of The Week

This week’s selection is Match Meat.

Match Meat

 

 

According to their website, Match Meat

“Has all the texture and flavor of animal meat but is made from plant proteins and nutrients rather than animals. It is high in protein and fiber and is infused with natural flavors.”

I have yet to try but I have heard it is pretty good.  Caryn will be bringing in a dish Saturday that includes this product so I am eager to try it out.  You can check out the link to their website about for info and recipes.

 

 

 

 

 

Spice / Herb Of The Week

This week’s selection is sesame seeds. Sesame Seeds

Sesame seeds have a nutty flavor and can be found in many dishes and cuisines. They can be used whole or are processed for their high oil content.  The black as well as white seeds can be found on breads, in cookies and other sweets, as toppings in salads, with vegetables, sprinkled on sushi and so much more.  Sesame oil is a good alternative to other oils for cooking not only for it’s rich nutty flavor but also because of it’s higher smoke point.  Use of sesame oil is common in Asian cuisine.  Here is a link courtesy of The Food Network with over ten ways you can get started using sesame seeds.

 

Upcoming Events

August 14th – Shave It For The Kids School Supply Drive at Byrd & Barrel

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

August 27th & 28th – Festival Of Nations

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

30
Jul
Candicci's

Show 14 – Chef Jack “Mac” MacMurray

Tune in live July 30th 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.

A career as a chef can take you to many places and that definitely is the case with this week’s guest, the always energetic and fun, Chef ‘Jack Mac’ MacMurray.  He was born and raised in New Jersey, attended culinary school in Atlantic City at the Academy of Culinary Arts, then moved to Vail, Colorado for a life of extreme skiing and being a chef before coming to St. Louis.  In his over 20 years of being a chef in St. Louis he has worked all over town at various places like Wild Horse Grill, Crazy Fish, Old Hickory Golf Club, Annie Gunn’s, Sage Urban American Grill, Schneithorst, Joe Buck’s Downtown, Chandler Hill Winery, and now in his latest post as Executive Chef of Candicci’s in Ballwin at 100 Holloway Road.  I met Chef Jack Mac years ago when he was Chef and part owner of Sage.  We hosted our work parties there and always had a blast.  When talking with him it is easy to see how much he loves his job and food!  When not manning the kitchen Chef Jack Mac can be found doing cooking demos and classes at Dierberg’s and Kitchen Conservatory, participating in cooking competitions, in the woods foraging for mushrooms, or taking in a Grateful Dead concert. He was a great guest and a big supporter of my first food radio show on KSHE, The Food Dudes, and I’m excited to get another chance to chat with him.

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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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