July 2022 Feast Magazine by Feast Magazine

SWEET ON

Local Honey

3 EXPERT

grilling tooLs

PERFECTLY

Peachy Recipes july 2022

HotSUmmeR SpReads

Join the 2022-23 tour and visit the best purveyors of handcrafted beverages in the Ozarks!

Scan this QR code with your smartphone to find out more or visit 2

feastmagazine.com / july 2 0 2 2

Please dr ink responsibly. Never dr ink and dr ive!

SpringfieldMo.org/TapandPour

A NEW FINE DINING EXPERIENCE TUCKED AWAY BENEATH THE OZARK MILL

Join us at The Garrison in the heart of Ozark, Missouri for an upscale culinary xperience featuring shareable plates and high-br w cocktails. Situated right on the banks of the Finley River, the candlelit hidea y highlights the best of the Ozarks while celebrating its folklor , traditions and quirks. Indulge in fine foods including seafood, steaks and curiosities such as bison tartare while sipping signature drinks inspired by The Ozark Mill's intricate machinery

COME FI ND US

finleyfarmsmo.com

feastmagazine.com / j u ly 2 02 2

/9/

SUGAR RUSH Cookies & Cream Ice Pops

/ 10 /

ONE ON ONE Maxine Stone Author, “Missouri’s Wild Mushrooms”

/ 12 /

SHOP HERE Micro Meadows

/ 15 /

HEALTHY APPETITE Missouri Peach Ketchup

/ 16 /

HOT BLOCKS Frankie Martin’s Garden

/ 18 /

QUICK FIX Peach Panzanella Salad

/19 /

PRO PICKS Alex Cupp of The Stellar Hog

/ 20 /

ONE ON ONE Curt Poling of The Blessed Bee Co.

/ 22 /

MYSTERY SHOPPER Bitters

Fired-Up First CoUrses Grilled dips, dressings and sauces 4

feastmagazine.com / july 2 0 2 2

Imagine your home, totally organized!

Custom Closets Garage Cabinets Home Offices Pantries, Laundries and Hobby Rooms.

Pantry

07/08 Feast at the Garden

Join Feast as we celebrate the release of the July issue highlighting the best summer eats and drinks! Enjoy live music, and taste bites from local food trucks and beverages from the Canteen – all while honoring the food-and-drink pros who are reimagining the local culinary scene!

at the

Garden

Fri., July 8, 5 to 7pm; 9 Mile Garden, 9375 Gravois Road, Affton, Missouri

07/30 Schnucks Cooks: Peach Panzanella Salad Sat., July 30, 3 to 6pm; $55; Schnucks Cooks Cooking School, 12332 Manchester Road, Des Peres, Missouri; nourish.schnucks.com/web-ext/ cooking-school In this class, we will learn how to spatchcock a chicken for even cooking on the grill and enjoy the bounties of summer. We’ll make peach panzanella salad, grilled spatchcocked chicken with honey, chile and lemon, asparagus with gremolata and pavlova with fresh summer fruit.

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SPECIAL FINANCING 09/18 Feast & St. Louis Post-Dispatch Go! Magazine Par Tee Sun., Sept. 18, 1pm; $20; Family Golf and Learning Center, 3717 Tree Court Industrial Blvd., Kirkwood, Missouri; tixtoparty.com/e/feast-go-magazinepar-tee-2 Join Feast Magazine and St. Louis Post-Dispatch Go! Magazine for a Sunday afternoon of food and beverage sampling at Family Golf and Learning Center. Guests will enjoy samples and outdoor games while walking along the Family Golf and Learning Center's par-3 nine-hole golf course.

for up to 18 Months!

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Inspired Local Food Culture /

juLY

st. louis

2022

VoLume 12 / Issue 07 nIche pubLIcATIons

eDIToRIAL

editor in chief

managing editor

Emily Adams, emily.adams@feastmagazine.com

Mary Andino, mandino@feastmagazine.com

art director

Kasey Carlson, kcarlson@feastmagazine.com

Dawn Deane, dawn.deane@feastmagazine.com

editorial intern

digital editor

Charlotte Renner, crenner@feastmagazine.com

FIRE UP THE GRILL KENRICK’S IS THE BEST PLACE TO MAKE ANY MEAL OR OCCASION DELICIOUS

4324 Weber Road St. Louis, MO 63123 314-631-2440 Kenricks.com

sALes

fact checker

vice President of sales

Meghan Baker

Kevin Hart, khart@stlpostmedia.com

Proofreader

media strategist

Alecia Humphreys

Erin Wood, ewood@feastmagazine.com

contributing Writers

Aubrey Byron, Amy Feese, Amber Fisher, Teresa Floyd, Mabel Suen, Emily Wasserman, Shannon Weber, Gaby Weir Vera

Feast Magazine 901 N. 10th St., St. Louis, MO 63101 314.475.1260 | feastmagazine.com

DIsTRIbuTIon To distribute Feast Magazine at your place of business, please contact Rich Hudson at rhudson@post-dispatch.com.

ART contributing PhotograPhers

Teresa Floyd, Christina Kling-Garrett, Ben Nickelson, Jennifer Silverberg

Get your blankets and baskets ready! Go to feastmazagine.com now to find the summer’s picnic essentials!

Feast Magazine does not accept unsolicited manuscripts, photographs or artwork. Submissions will not be returned. All contents are copyright © 2010-2022 by Feast Magazine™. All rights reserved. Reproduction or use in whole or in part of the contents, without the prior written permission of the publisher, is strictly prohibited. Produced by Lee Enterprises..

on the cover Grilled vegetables, photo by Jennifer Silverberg table of contents Pineapple chutney, recipe by Amber Fisher, photo by Jennifer Silverberg

feastmagazine.com / july 2 0 2 2

2022-23

BROADWAY SEASON

7 OR 8-SHOW SEASON TICKET PACKAGES NOW ON SALE

editor’s letter Forget hot girl summer – welcome to

honeys – including its signature spicy

hot grill summer.

offerings – and shares his top three

September 20 - October 2, 2022

October 11-23, 2022

November 2-13, 2022

January 24 - February 5, 2023

February 28 - March 12, 2023

March 21 - April 2, 2023

must-try varieties. At Feast, we’ve officially declared this as the summer of backyard

Keep those summer vibes going with

barbecues, perfect picnics and

seasonal flavors that exude sunshine,

farmers market freshness. Celebrate

including a recipe for the “Missouri

accordingly with the delicious tips and

peach ketchup” I’ll be putting on

recs in this issue.

everything from now on (p. 15), the mouthwatering offerings of the new

If you find yourself craving all of the

food truck garden from the team that

DIY al fresco options this summer,

brought you 9 Mile Garden (p. 16), and

flip to p. 24, where recipe developer

locally sourced specialty microgreens

Amber Fisher is sharing six recipes

and salads from Micro Meadows in

for dips, dressings and sauces that

Wildwood (p. 12).

are taken to the next level on the grill. These smoky, bold flavors are sure

Looking for a sweet treat to top it all

to be the star of any outdoor dining

off? The cookies-and-cream ice pops

experience this month – trust us.

recipe on p. 9 should more than do the

Still stocking up on your grill

trick. And if you have an insatiable

equipment for the year? On p. 19,

sweet tooth, visit feastmagazine.com

Alex Cupp, chef-owner of metro area

for our Feast Summer Sweets video

barbecue favorite The Stellar Hog,

series on the chilled-out desserts at

reveals his three essential tools for

local restaurants we can’t get enough

expert home grilling.

of lately.

After you’re all fired up with our

Cheers,

8-SHOW PACKAGE INCLUDES

May 9-21, 2023

April 12 - May 7, 2023

• SPECIALS FOR SWAP ONE AND PRIORITY PURCHASE • favorite grill recipes for the season,

A CHRISTMAS CAROL • CIRQUE DREAMS HOLIDAZE ELF The Musical • RUDOLPH The Red-Nosed Reindeer

turn to p. 20 for an interview with Curt

LES MISERABLES • BLUE MAN GROUP

Poling, beekeeper and co-owner of The Blessed Bee Co. Poling gives us a behind-the-scenes look at the process

Emily Adams

for creating the brand’s specialty

emily.adams@feastmagazine.com

j u ly 2 02 2 / feastmagazine.com

PROMOTION

LOVE LOCAL THIS SUMMER During the summer months, my go-to meal is typically a salad packed full of fresh produce while so many fruits and vegetables are at their peak. Nothing tastes sweeter than a fresh tomato just picked off the vine or a juicy peach fresh from the farm. Since Schnucks partners with local farmers, it’s easy to grab seasonal favorites like tomatoes, corn, peaches and watermelon grown in our local communities.

TURMERIC AND TOMATO WATERMELON SALAD SERVES 6 1 medium seedless red or yellow watermelon, peeled and cut into squares (about 4 cups) 2-3 large heirloom tomatoes, diced 1/3 cup chopped cilantro

¼ cup olive oil 1 tsp ground turmeric ½ tsp ground cumin ½ tsp black pepper 4 oz crumbled feta

Nearly any produce can be incorporated into a salad, which is why they are a great way to eat more fresh produce that is Good For You. Don’t get me wrong, leafy green salads always have a place in my kitchen, but sometimes there’s nothing

PREPARATION

more refreshing than a cold, fruit salad on a hot day. Not only great for a quick

Combine all ingredients except feta in a large bowl. Allow to

lunch, but these are perfect to have on hand for picnics and backyard barbecues.

marinate for 10-15 minutes and then top with feta to serve.

h scan ere!

Recipes like this month’s Turmeric and Tomato Watermelon Salad come together in minutes and are sure to impress your family and friends. The best part is you don’t have to heat up your kitchen and it’s full of Good For You foods. To find more Good For You foods at Schnucks opt in to our Good For You community at schnucks.com/goodforyou. So as the weather heats up, find ways to keep cool. Enjoy simple meals, filled with delicious local produce and share them with those you love.

SPONSORED CONTENT BY

ALLISON PRIMO

SCHNUCKS REGISTERED DIETITIAN

feastmagazine.com / july 2 0 2 2

Opt in to Good For You or learn more at schnucks.com/ goodforyou

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&CREAM

Ice Pops

It wouldn’t be summer without frozen ice pops. Luckily, making them at home couldn’t be easier. Grab a popsicle mold and your

QUick FiX

MyStERy SHOPPER

COOKIES & CREAM ICE POPS Yields 8 popsicles

chocolate chip cookies 1

cup all-purpose flour

tsp baking soda

tsp baking powder

tsp kosher salt

tbsp unsalted butter, melted

cup packed light brown sugar

1½

tbsp granulated sugar

large egg

tsp vanilla extract

cup dark chocolate chips or dark chocolate bars, chopped

cookies & cream ice pops 1½

quarts vanilla ice cream

vanilla bean, split and seeds scraped

chocolate chip cookies, chopped into small pieces (recipe follows)

favorite vanilla ice cream, and you’ll have a refreshing frozen treat in no time. Story, recipe and photo by tereSa Floyd,

/ preparation – chocolate chip cookies / Preheat oven to 350°F. In a bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

Food writer and recipe developer, now-Forager.com

In a separate large bowl, whisk together melted butter and both sugars until thoroughly combined, about 1 minute. Add eggs, one at a time, whisking until combined. Add vanilla, whisking until mixture is well-combined. Using a spatula, stir in flour mixture just until combined; fold in dark chocolate chips. Using a 2½-ounce cookie scoop, about ¼ cup, portion out dough 2 inches apart on a baking sheet lined with parchment paper. Bake cookies for 14 minutes, until lightly golden brown on top with slightly darker edges. Remove from oven and immediately tap baking sheet on counter a few times to flatten and spread cookies. Set on a rack to cool completely. / preparation – cookies & cream ice pops / Chop frozen ice cream into pieces and transfer into the bowl of a stand mixer fitted with the paddle attachment. Add vanilla bean seeds. Beat, on low speed, until ice cream is soft and vanilla is combined, about 2 minutes. Add half of chopped cookies, and mix until combined. Spoon cookies and cream mixture into each ice pop mold cavity until almost full, leaving about ¼-inch space at top. Insert ice pop sticks and freeze until very firm, preferably overnight. Before serving, finely chop remaining cookies on a cutting board. Remove ice pops from molds (dipping molds in hot water for 5 seconds will help to release them) and immediately press each ice pop into cookie crumbs. Serve immediately.

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ONE ON ONE

ONE on

with Maxine Stone / author, ‘Missouri’s Wild Mushrooms’

Mushrooms to Forage Locally

chanterelles

The chanterelle (cantharellaceae) family includes many species in Missouri, such as the golden chanterelle (c. cibarius), smooth chanterelle (c. lateritius) and the cinnabar chanterelle (c. cinnabarinus). They grow on the forest floor singularly or in groups from late June to early August and are a delicious edible. Beware of a poisonous lookalike, the jack-o’-lantern (Omphalotus illudens), which can be distinguished by observing the gills, habitat and internal color. black trumpets

WrITTEN BY AuBrEY BYrON

Black trumpets (Craterellus cornucopioides) are a member of the chanterelle family but are distinguishable by their dark brown or black vase. In season from June to September, black trumpets are another choice, abundant, edible mushroom that grows throughout Missouri.

How did you first get involved with mycology?

poisonous and then the icons so you can go right

I was a hiker. I’ve been a hiker for years. I would

to a page when you see a shape of a mushroom.

go into the woods, and I know trees, and I’ve

Most other mushroom guides are a little harder

Maxine Stone is the author of

learned wildflowers. I would see these gorgeous

to use and to really learn from. I wanted it to be

mushrooms, but I didn’t know what they were.

“Missouri’s Wild Mushrooms,” a

a great book for beginners, which is why I have

So I studied a little bit, and then I found out there

the most common mushrooms; I don’t have all

local foraging guide for beginners

was a Missouri Mycological Society here. And I

mushrooms. There are only about 104 in the

got really involved with them. That was in 1993,

the woods

to mushroom foraging and

book, where in Missouri there are about 4,000.

and I’ve been very active ever since. I’m sort of

But we’re always discovering new ones!

The two species of chicken of the woods are Laetiporus cincinnatus and Laetiporus sulphureus. Both are distinguishable and edible and can be found throughout Missouri from May to November on stumps, logs and tree trunks.

POrTrAIT BY CHrISTINA KLING-GArrETT

identification. The book features

a historian, because I’ve been with them for so long. And we have so many new people coming

photos, at-a-glance information

now! Young, new people who are dynamite.

on the edibility or toxicity of local

What draws you to mushrooms? I think,

mushrooms, their taxonomy and

basically, I’m a gatherer. I like to collect things.

recipes for common species. Stone

[With] mushrooms, you’ve got it all. It’s like looking for Easter eggs or going into a candy

is also a member of the board of

store. To find your own food, I think, is pretty

the Missouri Mycological Society,

too, but there’s something about mushrooms. I

amazing. I’m interested in finding other things,

How do you start foraging, and what are some resources? I teach four classes at MOMS, if you’re a member there, for free. I start out with poisonous mushrooms. I think if you know what’s deadly – and I mean deadly – well, we only have a few deadly mushrooms here. You might get sick from other mushrooms, but there are only a couple that are really deadly. If you know those, then there’s nothing to worry about. I would say that’s the first thing to learn.

where she formerly served as the

think it’s partly the people, partly the hunt, partly

president and currently teaches

well, you had a nice time going out and looking –

Then, just go out with people who know more

virtual identification classes to its

it’s all of it. I love it.

than you. If you find something you think is

members. Here, she shares a few

Your guide is unique in how it presents

website, we have a page that says '[Our] Experts,’

tips for getting started on your

information. Is that on purpose? Yes. I wanted

and those people are more than willing to either

it really clear. I wanted to have those charts [on

meet with you or have you send a picture to help

own foraging journey.

the choiceness of the mushroom], on what’s

you be 100 percent sure of what it is.

feastmagazine.com / july 2 0 2 2

going out, and even if you don’t find mushrooms,

edible, check it out with an expert. On our

chicken of

hen of the woods

Another choice edible, hen of the woods (Grifola frondosa) is not only delicious but also has medicinal properties. It can be found from September to November and grows at the bases of oak trees.

Summertime Saturdays Enjoy the ultimate wine and cheese experience. Artfully curated pairings of Cool Cow Cheese and Robller wine. Its time to reward your senses. Check out our website for pairing details

coolcowcheese.com • robllerwines.com

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Micro Meadows WRITTEN BY MABEL SUEN | PHOTOS COURTESY OF MICRO MEADOWS

After four years of vending specialty microgreens, salads and

40 times more nutrient-dense than adult plants of the same varieties

dressings at local farmers markets under the Micro Meadows name,

– are grown at a small indoor vertical farm in Chesterfield and serve as

husband-and-wife duo Matt and Christine Loveland have opened a

the base for five colorful grab-and-go salads available at the new retail

brick-and-mortar storefront in Wildwood, Missouri, with a focus on

storefront. Each salad comes with premium housemade dressings that

all-natural, health-forward food. Their signature superfood salad mix

are also available to purchase by the bottle. The market also offers

contains sunflower, speckled pea, broccoli, arugula, dark opal basil,

local products, including bread, flavored butters, nuts, jam, coffee,

kale, cabbage and kohlrabi microgreens, which are harvested at 10

kombucha and Farrar Out Farm meat and eggs.

days when they’ve reached the growth stage between a sprout and baby green. The unique blend of flavorful shoots – which are four to 12

feastmagazine.com / july 2 0 2 2

2422 Taylor Road, Wildwood, Missouri, micro-meadows.com

MUST-TRY PRODUCTS FROM

Micro Meadows Signature Summer Salad Micro Meadows’ bestselling salad features its signature microgreen salad mix paired with fresh strawberries and blueberries, housemade mapleglazed pecans, Feta cheese and maplebalsamic dressing.

Blue Cranberry Salad This salad includes dried blueberries and cranberries, sunflower seeds, Provel cheese and sweet Italian dressing made with white balsamic vinegar and Olea Estates Greek Kalamata extra-virgin olive oil.

Drink Swirl SANGRIA

Cilantro, Lime and Jalapeño Vinaigrette Dressing Loveland considers this dressing (a farmers market favorite) a particular must-try. A base of fresh herbs combined with garlic, lime and wildflower honey makes for an addictive flavor that he says is good enough to put on fruit, such as his go-to pairing with melon.

SPECTACULAR FOR SUMMER Hand Crafted Wines

100% Real Fruit

drink.swirl

Lightly Spritzed

drinkswirl.com

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PROMOTI ON

PRESENTED BY

K I W I ? OUI OUI: SAY YES TO THESE SMALL BUT MIGHTY FRUITS S P O N S O R E D C O N T E N T BY K AT H E R I N E L E W I S

BABY KIWI

FUZZY KIWI

GOLDEN KIWI

HARDY Y KIWI

More like a distant cousin than an immediate member of the kiwi family, these berries are worth trying. Baby kiwis resemble small grapes in size and shape. Although they aren’t fuzzy like most kiwis, cut them open and you’ll see the familiar black seeds and white core in miniature. Thread baby kiwis onto a skewer for a fruit kebab or toss them into a salad — they’re ready to eat right out of the container.

Picture a kiwi and you’re probably thinking of this kind, and it’s probably from New Zealand. These oblong fruits are plump and juicy, their lime-green insides at once tart and sweet. Simply slice a fuzzy kiwi in half and scoop out its insides, and you’ve got a healthy snack for just about 40 calories — not to mention a nice infusion of vitamin C, fiber and antioxidants, too.

As if fuzzy kiwis weren’t sweet enough already, then golden kiwis almost certainly are. Their insides are bright, tangy, tender and have fewer seeds than other varieties. Double down on this sweetness by pairing them with honey or sugar in desserts, or blend them into a smoothie. Golden kiwis are only available in the summertime, so be on the lookout now. Their scarcity only makes them that much sweeter.

Kiwis have been cultivated in the relatively temperate climate of mainland China for thousands of years, but what’s a modern Midwestern kiwi enthusiast with a green thumb to do? Plant some hardy kiwi (although you’ll have to wait until next spring). These flowering climbing vines have pretty, heart-shaped leaves and will eventually produce fruit in the fall. Hardy kiwis tend to be smaller and more rectangular in shape than those you’ll find in the grocery store, but they are just as sweet and can even be eaten whole, with the skin.

YOUR HEALTH TIPS Multifunctional devices are everywhere: Smartphones are also cameras, navigational tools and radios. Combination microwaves can be used as ovens, grills and roasters. Even ottomans double as sneaky storage spaces. Having a versatile device rather than several that serve just one function is a huge selling point — and one that kiwi producers ought to brag about. It’s not too big a stretch to think of kiwi as a multifunctional fruit. Roughly the size and shape of a large egg (albeit a brown and usually fuzzy one), kiwis are compact nutritional superstars that contain the same benefits as much larger fruits like bananas. Bananas are famously full of potassium, but kiwis are, too: One large (100 grams) kiwi contains almost 312 mg potassium, similar to a banana for about the same number of calories, says Yin Cao, ScD, MPH, an associate professor of surgery and medicine at Washington University School

of Medicine. “Potassium is crucial for the body to avoid dehydration — along with drinking water, of course — and regulating blood pressure,” she says. Gram for gram, that same kiwi is also a better source of vitamin C than an orange and will more than fulfill the daily recommended amount of the nutrient. “Vitamin C is a powerful antioxidant that can help neutralize the free radicals that cause cell damage. This helps your body prevent or fight infection,” Cao says. “Vitamin C is also important for a healthy, functioning immune system and may help shorten colds or make them less severe.” Kiwis are also a surprisingly good source of both soluble and insoluble fiber. The former brings satiety and controls blood pressure, Cao explains, while the latter is what keeps the digestive system moving and relieves constipation.

siteman.wustl.edu/YDR

feastmagazine.com / july 2 0 2 2

PHOTO PROVIDED BY SITEMAN CANCER CENTER

Kiwi Cream Cheese Toast INGREDIENTS 2 slices whole wheat bread 2 Tbsp cream cheese

YIN CAO, ScD, MPH Washington University School of Medicine associate professor of surgery and medicine PHOTO PROVIDED BY SITEMAN CANCER CENTER

Eating a diet that’s loaded with a colorful variety of fruits and vegetables is the ideal way to help your body feel and function its best. Incorporate kiwis wherever you can: Whether in salsas, smoothies, salads or toast, these wonderfully tart fruits will impart a zip of sweetness and an extraordinary range of health benefits.

2 kiwi, peeled and thinly sliced 2 Tbsp chopped walnuts 1 tsp honey (optional)

PREPARATION Lightly toast whole wheat bread slices. Spread plain cream cheese over both pieces of toast. Add kiwi slices to toast, then sprinkle with chopped walnuts. Drizzle honey over the top for extra sweetness. 470 kcal 11g fiber 20g fat 15g protein

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Missouri

Peach

Ketchup

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Each summer, I look forward to standing in line at the popular peach stand at the farmers market on a hot day. After devouring a few fresh peaches, I reserve some to add sweetness and depth to my homemade ketchup. The juicy and floral peach, blended with my homegrown, bright and ripe garden tomatoes, herbs, aromatics and vinegar, results in a bold condiment easily enjoyed with summer’s favorite staples. sTorY and recipe bY GabY Weir Vera, priVaTe chef, coluMbia, Missouri / phoTos bY ben nickelson

Missouri Peach Ketchup Yields | 16 oz 1½ 3 6 1 3 2 ¹⁄₃ ½ ½ ½

lbs fresh and ripe Missouri peaches, cored and seeded lbs fresh and ripe tomatoes, cored and seeded cloves garlic, minced medium sweet onion, diced small Tbsp tomato paste Tbsp molasses cup balsamic vinegar tsp ground clove tsp ground cinnamon tsp ground ginger

/ preparation / In a slow cooker, combine all ingredients; stir to combine. Cook on high for 10 to 12 hours or until liquid has reduced by half, stirring occasionally. Using an immersion blender, blend cooked mixture until very smooth. Using a fine mesh strainer placed over a medium bowl, strain mixture. Let cool completely, then transfer to a 16-ounce glass jar. The ketchup will last in the refrigerator for up to 3 weeks or up to 6 months in the freezer. / to serve / Enjoy with your favorite summer foods like roasted potatoes, burgers or hot dogs.

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Garden

FRANKIE MARTIN'S

Written by Charlotte Renner | Photos courtesy of Frankie Martin's Garden

The newesT food Truck garden from The Team behind 9 mile garden, frankie marTin’s garden, is coming soon and will be locaTed on The former cooper's landing homesTead of The eponymous coTTleville, missouri, residenT. Martin was known around town for driving his John Deere tractor everywhere and his mean coleslaw recipe that is still served at local fish fries today. In addition to a range of food trucks offering everything from sliders to salads, you’ll find a wine and whiskey bar located in Martin’s original home and a parking lot specifically for golf carts. “One of my primary things [I consider], aside from just overall quality, is diversity of the lineup and representing different cuisines,” managing partner Brian Hardesty says. “It’s very important to me to be as diverse as possible.” 5372 St. Charles St., Cottleville, Missouri, frankiemartinsgarden.com

feastmagazine.com / july 2 0 2 2

Angie Burger After winning Budweiser’s Bud and Burgers national competition in 2015, Angie Saville turned her burger-making skills into a full-fledged food truck, Angie Burger. The namesake winning burger features a patty made with beef, bacon, cheese and, naturally, Budweiser. It’s then topped with Provel and American cheeses, caramelized onion, smoked candied bacon, spinach and tomato – all piled on an onion bun. You’ll find three more signature burgers on the menu, including the Breakfast Burger, Mushroom and Swiss and The Deluxe, along with fries or tots that you can request to be loaded with nacho cheese, crumbled bacon, jalapeños and Sriracha. This burger truck will be exclusive to Frankie Martin’s for the season.

The Cro

Truck Norris

oked Bo ot is a C truck fe reole-C aturing ajun foo traditio d recipes nal Sou from Lo thern uisiana Try out n a t ive CC G a shrim riggs. p or cat Caribbe fish po’b an-infu oy or th sed Voo e crispy f doo Frie ries loa s – a ba ded wit barbec s e of h chees ue sauc e, jerk c e, sour The Cro cream, h ic k e n, oked Bo cilantro ot’s des and frie a crowd s d e s r h t -please rimp. game is r is the n’t lack Puddin Cinnam ing, eith g toppe on Crun er: d with w ch Big E hite cho looking asy Bre colate g ad for a tru anache e South . If you’r ern clas she cou e s ic, Grigg ld eat t s says he red b e a ns and rice eve ry day.

The inventive Truck Norris, led by Todd Norris, mixes beloved dishes together to make combinations you never knew you wanted. “They’re famous for doing different kinds of original creations,” Hardesty says. For example, the BLT sushi is exactly what it sounds like: thick-cut bacon, heirloom tomatoes and romaine lettuce meet inside a roll of sushi rice, which is coated in tempura batter and Japanese panko, then deep-fried and drizzled with a honey-Sriracha mayo. Or try the Gyr-cho’s, which meld gyros and nachos with tater tots, beef and lamb meat, homemade tzatziki, red onion, tomato, lettuce and Feta.

Beast Craft BBQ Co. From its original location in Belleville, Illinois, to an additional location in The Grove and now, a food truck, Beast Craft BBQ Co. is known for its award-winning barbecue. The concept only serves meat hand-prepared in its own butcher shop, which results in a meat-forward menu of sandwiches and entrées. The Pig Mac sandwich features double-stacked pulled pork topped with Southern slaw and Buffalo sauce. Other options include a hickory-smoked, basted chicken leg quarter served with pickled onion and Buffalo sauce, or the cherry-smoked spare ribs. Finish off the meal with a side of pit beans or white Cheddar mac ‘n’ cheese.

The Crooke d Boot

UKRAFT For a healthier but no less delicious option, UKRAFT will also be parked at Frankie Martin’s Garden. With three brick-and-mortar locations across St. Louis, UKRAFT is known for its salads and sandwiches – several of which are available from the food truck, too. The Spicy Thai salad incorporates edamame, red bell peppers, carrots, red onion, antibiotic-free chicken, spicy sunflower seeds, cilantro and a soy-chile oil sauce. You can sub steak, shrimp or jackfruit in the salads for an upcharge. If a sandwich hits the spot, try the Jerk Jackfruit, stacked with Caribbean jerk jackfruit, cabbage and mango slaw.

Cluck Oink Moo Sliders This family-friendly food truck serves up creative sliders featuring ingredients such as truck-smoked chicken, all-beef patties and barbecue jackfruit. Each slider on the menu is more unique than the next. The Wham! Bam! Bacon Jam! is an all-beef patty with bacon jam, Cheddar, Havarti and garlic aïoli, while the Ruchee “Veggie” is made of barbecue jackfruit, slaw, jalapeño crisps and pickles. The one constant is the toasted brioche bun on which each slider sits.

Wok and Roll Chef Corey Marion learned how to cook Asian cuisine while working as a private chef on a yacht in the Caribbean, where there was plentiful seafood and the opportunity to be as creative as he wanted. His food truck, Wok and Roll, now features daily menu items, such as Spicy Dragon Rolls and Asian Nachos. The former are sushi rice balls containing smoked salmon and green onions and rolled in panko. Asian Nachos, on the other hand, are wonton chips topped with ginger-soy slaw, jalapeños, avocado and green onions. Both dishes are topped with toasted sesame seeds, Sriracha aïoli and soy reduction. Don’t miss the rotating specials, including curried chicken chili, a bánh mì and Thai-style chicken and waffles. j u ly 2 02 2 / feastmagazine.com

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PEACH PANZANELLA SALAD Adding peaches to this irresistible summer salad gives the classic panzanella a sweet refresh. This salad can be easily thrown together for your next backyard cookout, Sunday lunch or camping trip. Although using day-old bread is ideal, if you only have fresh bread, be sure to dry it out as much as possible so that it can soak up all the juices from the peaches, tomatoes and dressing. WrITTen by AMy FeeSe | PHoTo by JennIFer SILverberG

MAKE THE MEAL ○ Peach Panzanella Salad

Get Hands-On Join Schnucks Cooking School chef amy feese at 3PM on SAT., juLY 30 to learn how to make the dishes on this month’s menu. For more information on this class, contact the cooking school directly.

serves 4

Honey, Chile and Lemon 1 ¼ 1 1 6 ¾ 1 ¼ 8 1

shallot, thinly sliced cup white balsamic vinegar lb ripe tomatoes, cut into wedges tsp sea salt oz ciabatta, cut into 1½-inch cubes (about 2 cups) cup olive oil, divided lb peaches, cut into wedges cup fresh basil oz fresh mozzarella pearls tsp Dijon mustard sea salt and pepper, to taste

for more information and to buy tickets, visit nourish.schnucks.com/schnucks-cooking-school or call 314.909.1704.

feastmagazine.com / july 2 0 2 2

○ Asparagus with Gremolata ○ Pavlova with Fresh Summer Fruit Coat peach slices with ¼ cup olive oil and grill until charred; set aside to cool. Toss ciabatta cubes in ¼ cup olive oil. In a frying pan over medium-high heat, add ciabatta cubes and toss frequently until toasted on all sides. Set aside. To the bowl with the tomatoes, add peaches, basil and mozzarella pearls, and toss.

/ preparation / Add shallot to a stainless steel or glass bowl and cover with vinegar; leave to macerate while preparing salad. Meanwhile, in another bowl, add tomatoes and sprinkle with sea salt; let sit for at least 10 minutes.

○ Grilled Spatchcocked Chicken with

Make dressing by combining 2 tablespoons of vinegar from shallot mixture with mustard and ¼ cup olive oil; stir, and season liberally with salt and pepper. Toss bread cubes and dressing in with remaining salad ingredients, and serve immediately.

PRO PickS

pro

Alex Cupp

Thermometer. “Thermometers are arguably the most

chef-owner, The Stellar Hog

as it ensures consistency. I use a Thermopen, which is

important tool. I am not ashamed to use a thermometer a fast-reading and extremely accurate thermometer.

WRITTEN BY MARY ANDINO PHOTO COURTESY OF THE STELLAR HOG

There are no wrong thermometers, though – just make sure they are calibrated.”

As the chef-owner of The Stellar Hog, Alex Cupp knows a thing or two about barbecue. The popular

Charcoal Chimney. “A charcoal chimney is very

barbecue joint – which operates locations in St.

important to me. Building a proper bed of coals is not

Louis' South City neighborhood and Chesterfield,

as easy as it sounds. These chimneys get your coals

Missouri – offers specialties including dry-

ripping hot and evenly distribute the heat amongst

rubbed ribs and tender corned beef brisket. But

them, which obviously helps build the coal bed.”

when it comes to barbecuing at home, Cupp says it’s all about the basics. “My favorite barbecue

Grill. “I have two grills that I love to use mostly because

tools are maybe the most boring tools and

they can maintain a very high temperature. I have a

probably the most common, however, extremely

PK Grill, which I love because it is very light, portable

important,” he says. To stock up on all your grilling

and made of cast aluminum, so it is durable and hot. I

essentials, Cupp recommends visiting the St.

recently got a Cook N Kettle, which is produced locally.

Louis BBQ Store on Watson Road in Affton.

It is similar to a Green Egg, except it is made of cast iron, so it will be around for generations to come and

Multiple locations, the stellarhog.com

also gets hot.”

From ﬁeld to table, SOYLEIC® soybean oil is a functional, sustainable, non-GMO way to eliminate trans fats and provide a better-for-you oil.

GET MORE FROM YOUR OIL WITH VI S I T S O YLEI C .C O M TO LEA RN M O RE. S PO N S O RED B Y UN I TED S O YB EA N B O A RD

j u ly 2 02 2 / feastmagazine.com

ONE ON ONE

ONE on

Curt Poling / beekeeper and co-owner, The Blessed Bee Co. WRITTEn BY EMILY WASSERMAn | PHOTOS SuPPLIEd

Curt Poling avoided bees his entire life after getting attacked

Must-Try Blessed Bee Co. Honeys

at age 4. Then, in 2018, all of that changed when he had the divine inspiration to start keeping bees. His passion for beekeeping led him to an apiary on the Big Island in Hawaii, where he learned the craft. Now, Poling and his wife, Allison, run The Blessed Bee Co., a Waterloo, Illinois-based company devoted to keeping bees the natural way. In addition to several flavors of honey, Blessed Bee crafts organic value-added products, including beeswax-

scorpion sting honey

Our Scorpion Sting Honey has a nice sweet heat that pairs well with chicken wings, peanut butter sandwiches, salads, stir-fry, barbecue and breaded foods. Some people use it in teas and coffee. It’s pretty hot out of the jar, but the heat level goes down when you add it to food. You first taste the sweetness of the pepper and experience a hot flavor, but the heat drops off immediately and the honey flavor comes in.

based lip balm and salves that

How did you get started with beekeeping? I never liked bees. I had a poor experience as a child at the age of 4 when a bunch of bumblebees attacked me when I was checking out their nest from a distance. A God-inspired thing happened in late 2018 when the passion for beekeeping literally came out of nowhere. It truly opened my eyes to so much. A veteran beekeeper in Illinois gave us our first five hives. In 2019, an apiary on the Big Island of Hawaii invited me to learn about beekeeping. I stayed in the jungle for four and a half weeks. I learned how to treat hives organically. What got you interested in selling honey? I was involved in a barbecue community in Rolla, Missouri, and I used to make my own rub with ghost peppers. My friends said the rub was too hot. One day, we were smoking ribs, and I thought, ‘I’m going to try something.’ When the ribs got to a certain temperature, I opened them and drizzled honey on top and then wrapped them back up in foil. When we bit into the ribs, we could immediately tell this was a match made in heaven and we were on to something.

feastmagazine.com / july 2 0 2 2

Walk us through your current product line. We have six varieties of spicy honeys, ranked from lowest to highest in heat: Scorpion Sting, Sweet Jolokia, The Reaper’s Edge, Floral Explosion, Hawaiian Twister and Volcano Blossom. We have an Illinois Wildflower Honey and a Missouri Wildflower Honey, as well as a lavender-infused honey, a honey spread, several hand salves and lip balm. How are your honeys informed by your surroundings? We have beehives in several locations, including St. Clair, Foristell and Kirkwood, Missouri, as well as Fairview Heights Millstadt, Waterloo and Maeystown, Illinois. The honey from each place has a slightly different flavor because of the floral sources that bees bring pollen and nectar from. Our most popular honey is from hives out toward Freeburg and Millstadt, Illinois. Everyone loves it! What restaurants use your honey? Hopskeller in Waterloo, Illinois, uses our Scorpion Sting Honey. Scruff’s Grill and American Taco in Rolla use our Sweet Jolokia Honey. Clara B’s Kitchen Table in Belleville, Illinois, uses our Scorpion Sting Honey. Commonwealth Restaurant and ART Bar at the Angad Arts Hotel in St. Louis also use our honey.

are available at shops and

honey

restaurants across the region.

spread

Where can you buy your honey and other products? You can find our products at Crafted in the Loo in Waterloo; the Kirkwood Farmers’ Market; The Annex in Webster Groves; Millstadt IGA; Redbud IGA; Schubert’s Smokehouse in Millstadt; Rae and James in Millstadt; Scharf Farm in Millstadt; Harvest Market in Columbia, Illinois; Pine Mountain Coffee in Festus; and Local Lucy’s and Pour @322 in Belleville, Illinois. Why did you want to branch into skincare products? We wanted to offer something that was allnatural using beeswax. What are some of your most exciting plans for the honey? We’re going to plant buckwheat in an area of a farm in Rockbridge, Illinois, and use that to create buckwheat honey. There’s a good market for this honey. The honey is more like molasses and has a nice flavor to it. facebook.com/theblessedbeehoneycompany

This is creamed honey without the crystals. It has a spreadable consistency that is good on pancakes, French toast, bagels and toast. It can be used as a fruit dip. You can also use it in place of jelly and syrup.

lavenderinfused honey

Our Lavender Honey has a very subtle flavor. We use gourmet honey from a single floral source. It’s good with Earl Grey tea, coffee, a mixed fruit bowl. It adds an extra complement to things you wouldn’t expect.

JOIN FEAST MAGAZINE as

at the

GARDEN

we celebrate the release of the July issue highlighting all things summer in St. Louis. Enjoy live music, tasty bites from local food trucks and beverages from the Canteen while learning more about summer activities in St. Louis!

FRIDAY, JULY 8 6-8PM

PRESENT

ED BY

For more information, visit feastmagazine.com/garden feastmagazine.com / j u ly 2 02 2

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t e e SwBITTERS ON

DON’T IGNORE THOSE TINY BOTTLES IN THE LIQUOR SECTION; THEY’RE A SECRET WEAPON FOR MORE THAN JUST KILLER COCKTAILS. What is it? Bitters are a category of neutral alcohol infused with botanicals – think herbs, fruits, spices and roots. Tiny though they may be, they bring some of your favorite cocktails to life with just a splash or two. A Manhattan wouldn’t be a Manhattan without the hit of Angostura, for instance, and the classic NOLA Sazerac would be missing something without Peychaud's. You might not think much about bitters, but they play an integral role in flavor profiles.

What do i do With it? Bitters are great for more than just cocktails, but if we’re talking beverages, sprinkle them right into one. The world of bitters has exploded recently with a multitude of flavors to play with: chocolate, celery and a host of others. They’re inexpensive, so grab a few and splash each one into club soda to get the feel for what they would add to a drink or dish. Beyond drinks, give them a spin in marinades, glazes and sauces. Be sure to add them in at the end of cooking or reducing, as their flavor can fade out when overheated. If you really want to show off, start adding them to ice cream. Peach bitters have a concentrated, peak-of-the-season peach flavor that’s hard to come by. It’s lovely for summer drinks, but it also plays well up against the heat of the Sriracha in this sauce. After roasting the wings, toss them in the sauce, throw some basil on top and you’ll have a sticky-sweet plate of perfect summer fare. STORY AND RECIPE BY SHANNON WEBER, WRITER AND RECIPE DEVELOPER, APERIODICTABLEBLOG.COM PHOTOS BY JENNIFER SILVERBERG

feastmagazine.com / july 2 0 2 2

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It’s more than just a cold weather condiment

Sriracha Honey-Peach Chicken Wings 703 S Bluff Rd, Collinsville, IL 62234 www.jrkelly.com

ServeS 4

Don’t crowd your wings or they won’t get as crisp as you’ll want them to be before you plunge them into sauce. Use two pans if needed; brush the second pan with oil before you lay out the wings. 3 1/2 to 4 lbs 2 Tbsp, plus 2 tsp 3 Tbsp 3 Tbsp 1/4 cup 1/3 cup 2 Tbsp 2 tsp 3 Tbsp

chicken wings, split vegetable oil, divided kosher salt and fresh ground black pepper unsalted butter shallot, finely diced Sriracha honey rice vinegar brown sugar, firmly packed peach bitters small handful fresh basil leaves, in very thin ribbons, to garnish

/ preparation / Preheat oven to 400 °F; line a lipped sheet pan with aluminum foil, and brush with 2 teaspoons vegetable oil. Toss wings with remaining oil, and spread out over pan, leaving space between each (divide between two pans as needed). Season generously with salt and pepper, and roast for 60 to 65 minutes until crispy and golden brown, rotating pans halfway through if using two. While wings are roasting, melt butter in small skillet over medium heat; add shallot and cook until tender, 1 to 2 minutes. Whisk in Sriracha, honey, vinegar and brown sugar and heat until bubbling; cook for 4 to 5 minutes until slightly thickened. Remove from heat and stir in bitters; season with 1/2 tsp kosher salt. Set aside until ready to toss. / to serve / Remove wings from oven and douse with sauce; toss to coat thoroughly. Transfer to a large lipped serving platter, and pour excess sauce over top. Throw basil ribbons over top, and serve immediately.

Voted Favorite Winery 2018, 2020 & 2021 4830 PIONEER RD • HILLSBORO, MO • 636.797.8686 • WILDSUN.COM j u ly 2 02 2 / feastmagazine.com

p U e r i d

S E S OUR

or v a C l f a r T t x S e F I R he grill to adsd and sauces.

g tt n i u s o s e k dr , s Brea p i d e s e to th

WRITTen by AmbeR FIsheR PhOTOs by jennIFeR sILveRbeRG

WhEn It ComES to grILLIng, thErE’S morE than mEatS thE EYE. ThIs sUmmeR, I encOURAGe yOU TO Use yOUR GRILL FOR mORe ThAn bURGeRs AnD bRATs. hARness ITs POTenTIAL TO ADD neW DePTh TO DIPs, sPReADs, DRessInGs AnD beyOnD. GRILLInG AchIeves The PeRFecT chAR AnD smOky FLAvOR AnD cOOks InGReDIenTs In A FRAcTIOn OF The TIme, TheReby cReATInG bOLD FLAvOR PROFILes ThAT cAn’T be RePLIcATeD UsInG A sTAnDARD sTOve OR Oven. PAIR These RecIPes WITh yOUR FAvORITe meATs, sALADs, veGGIes AnD mORe, AnD yOU’LL shIne AT Any bAckyARD cOOkOUT.

Charred Scallion Relish in Toasted Peanut Oil Use this relish to perk up a simple poached chicken breast, or layer it on top of white rice and a jammy soft-boiled egg. For an extra kick, leave some seeds from the Thai chile behind. YIELDS 1 CUP 3 1 ½ 1½ 1 1 1 1 ¼ ¼ ¼

bunches scallions, trimmed Tbsp olive oil tsp salt juice of 1 lime tsp white sugar anchovy garlic clove, minced tsp ginger, minced Thai chile, ribbed and seeded tsp sesame oil cup blanched, unsalted peanuts, chopped cup neutral oil toasted sesame seeds, for serving / preparation / Preheat grill to 500°F to 550°F. In a large bowl, toss

scallions with 1 to 2 tablespoons olive oil and ¼ teaspoon salt. Place on grill and arrange in a single layer. Grill until scallions start to blister and char, avoiding scorching, about 5 minutes each side. Remove from grill and let cool. Discard any crispy bits from tops of scallions and slice at a sharp angle; set aside. In a medium bowl, combine lime juice, sugar and anchovy. Using the back of a fork, mash anchovy into sugar until both dissolve completely into lime juice. Add garlic, ginger, Thai chile and sesame oil; stir to combine. Fold in chopped scallions and season with salt to taste. In a small pan, heat oil over medium-high heat. Once hot, add peanuts and stir until fragrant and toasted; about 3 minutes. Remove from heat and pour over relish; season with salt and top with sesame seeds. Let cool, cover and let sit at room temperature for one hour or refrigerated overnight.

j u ly 2 02 2 / feastmagazine.com

Roasted Hatch Chile Dressing The goal here is to hear that snap, crackle and pop while roasting the chiles. You're aiming for blistered and heavily blackened skins. This dressing pairs perfectly with a simple corn salad or can be used as a dip, elevating your summer crudité.

Yields | 2 cups 2 1 1 ¼ ¼

½ 1 1 ½ ¼

large hatch chiles (or Anaheim peppers) large jalapeño handful cilantro, chopped cup olive oil, plus more for grilling cup pumpkin seeds juice of 1 orange juice of 1 lime Tbsp honey garlic clove, crushed tsp salt, plus more for grilling tsp oregano tsp cumin

/ preparation / Preheat grill to 550°F

to 600°F. In a medium bowl, add chilies and 1 tablespoon of olive oil; toss to coat and season with ¼ teaspoon salt. Place peppers on the hottest part of your grill and close lid; roast for 10 minutes on each side. Remove peppers from grill and place in a bowl; cover with a tight-fitting lid and let steam, about 7 minutes. Peel and discard skins, leaving some charred bits behind and remove stems, seeds and ribs. Place in a blender and add remaining ingredients. Blend on high until well-combined and creamy, adding more salt as needed. Dressing will keep in the refrigerator for up to one week.

feastmagazine.com / july 2 0 2 2

@CARDINALSNATION

j u ly 2 02 2 / feastmagazine.com

Smokey Harissa and Walnut Dip This dip boasts bright, fruity flavors with the perfect balance of smoke and spice. Pair it with a creamy soft-ripened cheese and crackers, spread on a sandwich, or use as a marinade for chicken, shrimp and beyond.

Yields | 2 cups 2 2 1 ¼ 1 1 1 1 1 ¼ ¼ ₁⁄₈ ₁⁄₈

red bell peppers vine tomatoes, cut crosswise cup walnuts cup olive oil, plus more for grilling Tbsp tomato paste Tbsp Calabrian chile, preserved in oil tsp smoked paprika tsp salt garlic clove juice of ½ lemon tsp cumin tsp coriander tsp ground caraway seed tsp cayenne pepper parsley, finely chopped, for serving

/ preparation / Preheat grill to 500°F to

550°F. In a large bowl, combine red bell peppers and tomatoes; lightly coat with 1 tablespoon olive oil and ¼ teaspoon salt. Arrange tomatoes skin-side down on grill, followed by peppers. Turn peppers ¼-inch every 10 minutes; do not flip tomatoes. Remove tomatoes after 15 to 20 minutes or after skin has blackened; set aside in a bowl. Remove peppers from grill (skins should be almost completely black with a soft flesh); add to bowl with tomatoes and cover tightly for 5 minutes. Remove skins from peppers and tomatoes and place in a food processor. Add remaining ingredients and blend until well-combined. Serve with chopped parsley.

feastmagazine.com / july 2 0 2 2

j u ly 2 02 2 / feastmagazine.com

feastmagazine.com / july 2 0 2 2

Sweet and Spicy Pineapple Chutney Slow-grilling the seasoned pineapple draws out water and ensures a meatier texture while adding a deep, smoky flavor that takes this tangy chutney to the next level. Use it to top perfectly grilled lamb kabobs, biryani or your favorite curry.

Yields | 1 cup 1 ¼ 1 ½ 1 1 ½ ¼ 3 1½

pineapple, cored and cut into 1-1½-inch planks cup olive oil, divided tsp salt, plus more to taste cup white onions, minced garlic clove, minced tsp ginger, minced tsp red chile flakes tsp garam masala dried apricots, minced tsp dark brown sugar

Find a new favorite

/ preparation / | Preheat grill between 400°F to

450°F . In a large bowl, coat pineapple evenly with 2 tablespoons olive oil and season with 1 teaspoon salt. Using tongs, arrange pineapple on grill and close lid; cook 10 to 12 minutes on each side or until pineapple is caramelized and has deep grill

Check out recent reviews plus the latest dining news from Ian Froeb.

marks. Remove from grill and let cool; small dice and set aside in a bowl. Heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add onions and cook until soft and translucent, avoiding browning; about 5 to 7 minutes. Add garlic, ginger, chile flakes and garam masala and stir until fragrant; about 4 minutes. Increase heat to medium-high and stir in diced pineapple with juices, apricots and brown sugar; bring to a simmer. Lower heat to low; cover and cook for 20 minutes, stirring often to avoid burning at the bottom. Remove from heat and add salt if needed. Cool and preserve in a jar.

STLtoday.com/dining

j u ly 2 02 2 / feastmagazine.com

Ramp, Rapini and Pecorino Pesto Spread To balance the bitterness of the rapini, allow this pesto to sit at least one hour before serving. This gives the other ingredients a chance to bloom and round out that initial bite. This pesto has endless uses – pair it with a crusty bread, spread on a panini or toss with spaghetti noodles. Yields | 3 cups 1 1 1 1 ¼ ₁⁄₃ 1 1 1 ¼ ½

bunch ramps bunch rapini handful cilantro, chopped handful parsley, chopped lb pecorino, cubed juice and zest of 1 small lemon cup olive oil, plus more for grilling garlic clove, crushed tsp thyme tsp oregano tsp chili flake salt, to taste cup pine nuts, toasted, for serving olive oil, for serving

/ preparation / Preheat grill to 500°F to 550°F.

In a large bowl, lightly coat ramps and rapini in 1 to 2 tablespoons olive oil; season with ¼ teaspoon salt. Arrange ramps and rapini on grill in a single layer and cook for about 5 minutes on each side or until blistering and soft; remove and let cool. Finely chop rapini and ramps and transfer to a food processor. Add remaining ingredients and pulse until Pecorino is no larger than the size of a pea. Let sit at least one hour before serving. Cover generously with olive oil and top with black pepper and toasted pine nuts.

feastmagazine.com / july 2 0 2 2

C E L E B R AT E T H E B E S T O F S T. L O U I S !

Come visit us for some of the best burgers, beer, and atmosphere in town!

Jack Nolen’s 2501 S. 9th St.

VOTE NOW!

in Soulard! Sunday: 11:00am–5:00pm Monday: Closed Tuesday – Saturday: 11:00am – 10:00pm

VOTING ENDS JULY 28 Presented By

Vote daily beginning July 5 at STLtoday.com/contests or scan to vote: feastmagazine.com / j u ly 2 02 2

Grilled Shiitake and Porcini Dip Yields | 3½ cups

Grilled shiitake mushrooms and a whole head of roasted garlic are blended with raw cashews and rehydrated porcini mushrooms to create a sharp, earthy taste with a creamy, buttery texture. The unsuspecting and bold flavors of this dip will have you thinking twice if it’s actually dairy-free.

feastmagazine.com / july 2 0 2 2

/ preparation / Preheat grill to 450°F to 500°F. In a medium bowl, toss shiitake

mushrooms with 1 tablespoon olive oil; season with ¼ teaspoon salt. Arrange ½ 1 1 2 2 ¼ 1 ¼ ¾

lb shiitake mushrooms, stems removed oz package dried porcini mushrooms cup unsalted cashews cups boiling water heads of garlic, roasted cup olive oil, plus more for grilling tsp salt juice of ½ lemon tsp smoked paprika tsp honey

mushrooms cap-side down in a single layer on grill and close lid; cook each side for 5 to 7 minutes or until mushrooms are dry and have dark, pronounced grill marks. Remove from grill and place in a high-speed blender or food processor. In a shallow bowl, combine dried porcini mushrooms and cashews; pour boiling water on top and let sit until soft, about 5 minutes. Pour mixture, along with remaining water, into blender. Add roasted garlic, olive oil, salt, lemon juice, smoked paprika and honey. Blend on high and until smooth and creamy, adding more hot water as needed for desired consistency. Serve at room temperature with pita, naan or a crusty French baguette.

The Best Fried Rice in Town

New Dishes and Daily Specials

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2.69

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1/2 Orders Plain Fried Rice (Limit 2)

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1/2 Orders Chicken Fried Rice (Limit 2)

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8438 North Lindbergh Florissant, MO 63031

314-837-0711 2725 N HWY. 67 Florissant 63033

314-921-0711 11am to 10pm Monday thru Friday, 12pm to 10pm on Sat, and 12pm to 9pm on Sundays

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1/2 Orders Pork Fried Rice (Limit 2)

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5.69

Hot Braised Chicken Boneless

Combo Plate

Must present coupon. Cannot be combined with other offers. Expires 07/31/22

Schnucks is partnering with Foodshed.io because they help solve the inefficiencies of local food distribution. They connect farmers with stores like Schnucks because they believe that local food is good food and a good economy is a local economy.

feastmagazine.com / july 2 0 2 2