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June 25, 2016

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

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