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July 9, 2016

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

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.

Photos from the Vista Ramen Facebook page.

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Cut Of Meat Of The Week

This week’s selection is not meat at all but something many vegetarians use as a substitute – tofu.

Tofu 1

Tofu is bean curd made from soy milk much like making cheese.  You coagulate the milk and then press the curds into a form.  Tofu can range in texture from soft to extra firm.  It is widely used in Asian cuisine and can be cooked in many ways.  You’ll find it everything from soups to being stir fried or fried as the main component of a dish.  It is very versatile, has a mild flavor, and can take on other flavors easily.  It’s low in calories and high in protein and iron.  Here is a link to good variety of recipes with tofu from Real Simple.  Try it out!


Spice / Herb Of The Week

This week’s selection is cilantro.



Cilantro is the leaf of the coriander plant and has a citrusy, chlorophyll green flavor.  It has a fairly strong flavor that is used in all types of cuisines and dishes like guacamole, salsas, curries, as garnish in asian soups, and one of my favorite uses, wrapping together with thai basil and a piece of lettuce around your fried spring roll.  It is a flavor that is sorely missed from those dishes when not present.


Upcoming Events

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

July 11th – 17th – Clayton Restaurant Week – Benefits Operation Food Search

Saturday, July 23rd – Kegs and Eggs VII at Quincy Street Bistro

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


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