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November 2010
Dishin’w/ Dieta Feast on this!
hungry, hungry Homos
Your guide to late night dining
Elegies Returns Angels, Punk & Raging Queens
Choice Art
A Benefit Auction
This issue is dedicated to
Complimentary Copy
‘ n THiS ISSUE
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Volume 11, Issue 11 ONLINE thevitalvoice.com facebook.com/VitalVOICE twitter.com/VitalVOICEmag youtube.com/TheVitalVISION
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Elegies for Angels Punks & Raging Queens Choice Art Dishin’ w/ Dieta Heading to the East Side Hungry, Hungry Homos STL Foodies Food Frenzy Scene & Styling Non-profit of the Month
Index Darin Slyman – Publisher/Editor vitalvoicemag@gmail.com Jeff Kapfer – Art Director design@thevitalvoice.com Colin Murphy – Senior Writer/Web Editor colin_murphy@sbcglobal.net R. Lee Bond – Associate Editor rleebond.vitalvoice@gmail.com
ADVERTISING VitalVOICEmag@gmail.com
Drew Baumgartner – Marketing/Vital VISION Dbaumgartner05@gmail.com
CONTACT Vital VOICE Magazine 4579 Laclede Avenue #268 Saint Louis, MO 63108 VitalVOICEmag@gmail.com 314.256.1196
Kristen Goodman – Business Director kristengoodman@ymail.com Dieta Pepsi – On Air Hostess/Vital VISION dietapepsi@gmail.com
Contributors Colin Murphy – Writer Rajeev Tailor – Writer Joshua Barton – Writer Darin Slyman – Photography Richard Nichols – Photography Jack Beal – Photography Suzy Gorman – Photography ADVISORY BOARD William A. Donius Thom Halter Colin Murphy Jay Perez Pam Schneider Kellie Trivers Sharon Tucci
Richard Nichols – Photo Editor
3
Dear
Friends, Welcome to the food issue! This month started out with a great show at the Fabulous Fox Theatre featuring Sauce Magazine’s celebrity chef, Anthony Bourdain. Direct from his hit TV show “No Reservations,” Bourdain’s live show proved as hysterical, poignant and adventuresome as he is. This month’s STL Foodies series features several LGBTers and allies whom are all making their VOICES heard in the culinary industry. Raj Tailor explores the creative drive that makes our culinary community so fun. Also we are “Dishin’ with Dieta Pepsi”. Everyone knows about the spicy love affair between Dieta and her “WANGS!” Now, you too can make them and experience the torrid romance. Along with her “Wangs”, Dieta has jotted down a few of her other favorite recipes. Enjoy! Las Vegas may be America’s “Sin City” but for years our local LGBT community has been proud to call our very own East St. Louis the wild hot spot of the Midwest. Colin Murphy’s “1 out of 10” explores our party history across the river.
Anthony Bourdain @ The Fabulous Fox Theatre. Photo by Steve Straub
The Holi“GAYS” are here and we are gearing up for a festive and exciting season. Did you know that on Friday nights at CWE’s Lemon Spalon they have a great program called “Sips and Style?” For $35 you can pop in and get 2 cocktails while having your hair blown out or styled before all of those holiday parties. Indeed, you are sure to be styling and profiling. Book your reservation today 314.367.7911. I hope you enjoy this culinary experience and until next month, EAT DRINK AND BE… GAY! SPECIAL THANKS This month Vital VOICE teamed up with famed photographer Suzy Gorman and celebrity food stylist/designer Robert Schaefer from Steven Becker Fine Dining to create this amazing cover featuring Dieta Pepsi. Check out our special online video to see how it all came together. Let’s give a big ole’ “Hey SQUIRREL” shout-out to these two fine creative artisans. Cheers,
Darin Slyman Publisher
5
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Opens November 13, 2010
Forest Park • (314) 746-4599 • mohistory.org The exhibition is produced and distributed by Exhibits Development Group in cooperation with Cultural Arts Entertainment Group.
Elegies for Angels Punks & Raging Queens “Elegies for Angels, Punks and Raging Queens” was written by Tony Award Winning Writer Bill Russell (Side Show) and was first produced in 1990, in response to the AIDS Epidemic, before Proteasate Hibrators were available and people with AIDS had a life expectantancy of just a few years. Even though people are living longer, “AIDS IS STILL WITH US” 29 years and 3 months after the first article appeared in the New York Times on July 2, 1981 about a strange new disease killing gay men in New York, and San Francisco. Elegies, is loosely based on the AIDS Memorial Quilt with a cast of 33 Actors and 4 singers; and celebrates the lives of those affected by AIDS; from a Grandmother to a Drag Queen to a little girl to an everyday Joe. Each character steps forward and tells their own stories in a series of monologues of humor, and tragedy. With songs of Jazz, Pop, and Gospel.
Art Auction To Benefit
Planned Parenthood’s Mission By Joshua Barton Planned Parenthood’s Friends by Choice organization will bring together reproductive rights and contemporary art with their Choice Art 2010 auction on November 6th, 2010. The art auction will feature donated pieces from thirty-five different local and national artists with an average starting price point of $75. The event is geared toward the rookie art collector on a budget and the veteran looking to add a few new pieces to their private collection. “It’s a total mix of art,” says Shana Albright. “We have everything from ceramics to paintings to drawings and screen prints.” Albright, who works as development officer for Planned Parenthood, also adds that most of the art will be up for silent auction with five pieces going up for live bids. The funds raised through the auction will go to benefit medical and educational services of Planned Parenthood in Missouri where 52,000 women, men and teens receive care every year. The auction will take place at Concrete Ocean Contemporary Art Gallery at 2257 Jefferson Avenue, St. Louis, 63104. Doors open at 7:00pm. Tickets for the event are $30 and can only be purchased online at www.plannedparenthood.org/stlfriends. Tickets include entry, open bar & appetizers. Select artists and their pieces up for auction can be previewed at www.choiceartstl.com.
The cast includes: Dieta Pepsi, Ed Coffield, Ben Nordstrom, Rev. Carol Tillman (MCC) Joan Lipkin, Ed Reggi, Carrie Hauk and others. The singers include St. Louis Native Ellen Foley (“Paradise By The Dashboard Light” and TV show “Night Court”) and Toby Madigan (National Equality March Song Winner and Pop Star) This performance kicks off “World AIDS Day Celebrations” on Monday November 29, 2010 at the MCC Church in Soulard and will benefit AIDS Service Organizations “Broadway Cares”, “LIFEbeat The Music Industry Fights AIDS” and EFA. Jennifer Hayes, Legs II, oil on canvas – this is a live auction item
or even
BUY SELL STAY Raj Tailor
Realtor | Designer www.circaSTL.com Raj.Tailor@CircaSTL.com 314.952.5472
Dishin’ w/ Dieta
Feast on This!
Okay St. Louis—you know her. You’ve heard about her cooking. It’s finally time to get “Dishin’ with Dieta.” For years now both in her comedic banter and off-stage antics, Dieta has professed her love for “WANGS”. In this exclusive peek into Dieta’s culinary skills, you’ll be the first to learn one of St. Louis’ long-kept-secrets and enjoy “WANGS” a la Pepsi. Want more? On a recent webisode of Vital VISION, Dieta showed us how to make a romantic Cornish Hen dinner-for-two. You asked, St. Louis, and here is the recipe. Finally, being Dieta—the all-inclusive mother to us all—she couldn’t let you run off without a little something for our vegetarian brothers and sisters. For a little kick in her step, Mama Pepsi loves a good Asian lettuce wrap. No matter what your flavor, Dieta and her food know how to make you feel at home!
Asian Bar-B-Que Kick Wings 1 cup olive oil Cooking spray 6lbs of whole chicken wings Marinade: 1cup hot sauce 1 tbsp Thai seasoning 1 tsp red pepper flakes 1 tsp garlic powder 1 tsp ground ginger ½ tsp black pepper 1 tsp salt Sauce: ½ tsp sesame seed oil 2 cups honey bbq sauce ½ tsp hot sauce ½ cup soy sauce 1cup teriyaki sauce 1 tbsp Thai seasoning ½ cup packed brown sugar Preheat oven to 425 degree. Cut wings at joints and discard the wing tips. Rinse chicken and pat dry with a paper towel. In a non-reactive mixing bowl, combine olive oil, hot sauce, Thai seasoning, and garlic powder, salt, black pepper and ground ginger. Put chicken into marinade and let set for 1 hour. It’s even better if left over night. Line a large baking sheet with non-stick aluminum foil. Spray lined sheet with cooking spray. Place chicken on baking sheet and don’t crowd. Spray chicken with cooking spray. Bake in oven for 30 minuets or until golden brown. Make sauce and dip cooked wings into sauce and place back on the baking sheet. Bake again for another 10-15 minuets or until wings are crispy. Plate wings and serve. Always garnish with sesame seeds.
Bacon-Wrapped Cornish Hens with Raspberry Balsamic Glaze 2/3 cup seedless raspberry jam 1/2 cup balsamic vinegar 16 bacon slices (3/4 lb) 4 (1 1/2- to 1 3/4-lb) Cornish hens Briskly simmer jam and vinegar in a small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup, about 8 minutes. Cool to room temperature (glaze will thicken slightly as it cools). Preheat oven to 450°F. Cook bacon in batches in a large heavy skillet over moderate heat, turning occasionally, until some of fat is rendered but bacon is still translucent and pliable, 5 to 7 minutes. Transfer to paper towels to drain. Cut out and discard backbone from each hen with kitchen shears, then halve each hen lengthwise. Pat hens dry and season with salt and pepper, then arrange, cut sides down, in a large roasting pan. Brush hens liberally with glaze, reserving remainder, and wrap 2 slices of bacon around each half hen, tucking ends under. Roast in middle of oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30 to 35 minutes.
Vegetarian Lettuce Wraps 10 oz of portabella mushrooms sliced 1 medium white onion sliced 1 package of premade cole slaw mix 1 head of Boston bib lettuce ½ tsp salt ¼ tsp black pepper 1 bunch of cilantro ¼ tsp garlic powder ¼ tsp ground ginger 2 tbsp hoisin sauce ½ tbsp teriyaki 1 small bunch of green onions In a large non-stick skillet, heat up 3 tbsp of olive oil. Add mushrooms, and season with pepper, garlic and ginger. Cook for 4 minuets. Add sliced onion and cook for another 5 minutes. Combine in ½ package of slaw mix and cook for 3 minuets. Add ½ tbsp of teriyaki and 2 tbsp of hoisin sauce. Mix well and continue to cook for a few more minuets. Spoon mixture into lettuce cups or build into wraps with a great with a selection of cilantro, green onions and diced pimentos, peanuts, or flash fried rice noodles.
1 Out of 10 Ain’t Bad!
to Heading the
East Side
Written by Colin Murphy – Senior Writer/Web Editor Photography by Jack Beal There are many sayings unique to St. Louis and “I’m heading to the East Side” is definitely one of them. For everyone immediately knows what you mean—to drive into the Illinois night for some after-hours fun.
alter-ego on the other side of a big river… It’s kind of the equivalent to International waters. It’s not quite reality and it’s kind of dream like. You’re not in your right mind when you get there and whatever happens over there stays over there.”
East St. Louis has long been the Metro area’s guilty pleasure and the exploited ghetto where folks went to gamble, find prostitutes, listen to jazz or club late into the night has a rich queer history as well.
As early as the late 1940s our community had the Olde English Inn near the Stockyards and if you could get past the smell, it was a lovely place. It was an elegant establishment—people dressed to go out—complete with piano player. But the bar must have been the great experiment of its day: the front half was straight and the back half was gay.
Earlier this summer my friend Chris Andoe hosted the Gay East St. Louis Story Telling Party at the home of David Ray. It was a fun and informative evening filled with historical nuggets and salty tales. We were talking about the East Side, after all.
“The Olde English was the Faces of its day,” recalled a regular. “It didn’t get popular until after the bars closed in St. Louis. The restrooms were wild. And if you didn’t pick up a trick in St. Louis, you went there and that was your last resort.”
“I always thought the whole idea of East St. Louis was fascinating,” said Andoe. “Most cities don’t have this sinister
In 1969 there were three gay bars on the East Side, one for every 25,000 residents. Helen Schrader’s (204 N. 5th), The
Grapevine (230 N. 8th) and The Red Bull (Missouri & 5th) were all popular late-night haunts for our area’s lesbian, gay, bisexual and transgender (LGBT) community. St. Louis bars typically closed at 1:30 a.m. and were shuttered on Sundays—so late nights and weekend days meant hot times at the three establishments. Needless to say East St. Louis operated under its own set of rules. Police, politicians and gangsters were all paid off. But gay establishments in the 1960s and early 70s were still cautious. If you were new and walked in off of the street, you didn’t make it past the door person. Rather, a regular had to gain you entry and once you were in—you were in.
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Jerry Edwards (who owned The Red Bull) and Helen Schrader were both colorful characters with a lot of clout. In her earlier years Schrader was a madam in the Valley who had about 50-women working for her in her heyday. And Edwards is reported to have quipped before opening his first bar: “You know all you need for these queers is a light bulb hanging down from the ceiling and they will flock.” It’s interesting to note that tunnels connected all of the downtown businesses due to East St. Louis raising the streets by 10 feet after flooding in the early 1900s. According to urban legend Edwards blew up the tunnel which connected Helen Schrader’s to The Red Bull following an argument between the two owners. Edwards would later open up The Newsroom (490 Missouri Ave.) Both of his bars featured the premiere female impersonators of their day: The Red Bull with Donna Drag and the River Queens (Claire Sheridan, Toni Taylor and Candy James) and The Newsroom with Donna’s twin brother, Lana Kuntz and Friends. Schrader’s also offered stage shows. In 1977 Edwards closed The Red Bull and opened the legendary Faces Nightclub on Fourth Street. Known nation-wide, it was a mammoth entertainment complex offering three levels of fun. The basement was a cruise bar complete with porno videos on four screens and its infamous dark-room. The main floor was the state of the art disco—and the third level was the cabaret where every queen fit for their frock performed at one time or another. For nearly 30-years Faces proved the last word in terms of St. Louis’ LGBT nightlife and it was not uncommon for patrons to leave squinting as the intoxicating beat of music gave way to birdsong at sunrise. In the early 1990s City Center opened across the parking lot from Faces in the abandoned Holiday Inn. For a time the two titans had a real rivalry—but Faces ushered in the new Millennium the East Side’s lone-gay-establishment until it closed in 2006. Following this summer’s Story Telling Party, one thing’s for certain. There seems to be a great deal of interest in seeing an afterhours nightclub return to our area and perhaps that will happen one day. But in the meantime the allure of East St. Louis lives on through its rich history and the stories her travelers tell. v
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Hungry, Hungry
Homos
By Joshua Barton Photography by Richard Nichols
You’re drunk. The bars are closing and you’re attempt at scoring some bootie has failed… again. Bodies begin to stumble toward the door and you’re left with a bruised ego and an empty stomach. A more timid mind would trudge home only to find comfort inside a box of cold left over pizza. Not you. You are an American and when Americans drink they find sobriety inside late night diners across the country. We found five of the best dining spots for you to extend your night beyond last call and satisfy those drunchies with some serious St. Louis eats. So go ahead and dig out those running shoes honey. You’ll need them tomorrow morning.
Sandrina’s
City Diner-South Grand
Looking For An Afterbar? The midnight hours have arrived and you’re compelled to keep your revelries alive at any cost. Luckily, the kids at Sandrina’s have one of the best and oldest after bars in town with a full bar and menu going strong until 3 A.M.
Orgasm by French Toast If you find yourself looking for a more traditional diner experience, we STRONGLY encourage you to reacquaint yourself with City Diner. City Diner has remained the staple for late night dining in the Tower Grove South area for the past decade where you can always find the remnants of any queer bar.
5098 Arsenal, STL 63139 Mon-Sunday 4pm-3am.
But this is no hole in the wall. “If you’re a dumb bar fly find someplace else,” says Teresa Brady, a proud Sandrina’s regular. Teresa works in the service industry and admits that many of the regulars here are industry workers who spend all day working for many of the best restaurants and bars in town. “This is not a place for dumbasses to eat and drink,” she adds, “People here KNOW good food.” Sadrina’s responds by mixing the best of late night bar food with unique gourmet options. “Where else can you get duck confit at three in the morning?” states Sandrina’s bar server Molly Douglass. She’s right. Sandrina’s offers a plethora of unique dishes that range from a duck confit slider with poached pear and pickled red onion to seared peppercorn encrusted steak with cucumber salad. For a more traditional bar food, we suggest grabbing the Dogtown tenders. These tangy chicken tenders are tossed in hot sauce and served with parmesan cheese and creamy blue cheese dressing.
3139 Grand, STL 63118 Open 24 Hrs Friday-Sunday
“The LGBT community is a huge part of this business,” says Rebecca Stiles who works at City Diner as an overnight manager. Rebecca says that the staff has always respected their queer clientel and considers us one of their primary money makers. She also adds, “You can always find the queens and the bears in here.” Angela and Jim Bokern are two former New Yorkers who also say the diversity at City Diner makes it an unique experience. “There’s life here,” says Angela. “It feels more like New York here than any other place in St. Louis.” City Diner also has a New York sized menu that includes almost everything including appetizers, soups, sandwiches, burgers, dinner entrees and some of the best breakfast options in town. The menu does hold one breakfast item in particular that deserves much more than the humble namesake “French Toast”. Six whole slices of battered and fried toast smothered in Vermont maple syrup can send only one word to the brain of any pulsating human being: ORGASM. Don’t think. Just order and moan.
1900 Arsenal St., STL, 63118 Friday-Saturady Open 24hrs
Benton Park Cafe
6611 Clayton Rd, Clayton, Mo. 63117 Late Night Happy Hour: 9pm-12pm Mon-Sunday
Katie’s Pizzeria
L&S Broadway Cafe
A Healthier Way to Pig Out For the person looking for a healthier alternative to the greasy spoon we’d suggest you drop in at Benton Park Café. Located a block away from Benton Park on Arsenal, this café is the exception to the late night menu.
Late Night Happy Hour Done Right You can find late night happy hour done right at Katie’s Pizzeria where they serve a divine selection of five dollar gourmet pizzas and cocktails.
Service With Some Shade Our last late night drop off may not have the most extensive food selection but the service here ranks as some of the best in St. Louis. With only 3 months under its belt, L&S Broadway Café maintains an amazing staff of personable and hilarious workers who will have you feeling comfortable and completely satisfied.
“Our concept is based on making good food with fresh ingredients and building it well,” says Benton Park co-owner John Caton. None of the food here is deep fried and John makes it a priority to stay away from processed foods on the menu. “I buy a lot of our fruit and produce from the farmer’s market in Soulard so everything is fresh.” The result is a menu selection full of flavorful breakfast and dinner options that can sober you up without any fat-gurl-guilt lingering behind the next day. Dani Davis sits at a table with three of her friends while they scan the menu. She has experienced the café before and when asked to describe it she says, “It’s not a greasy spoon and although it’s two in the morning you feel like you’re eating healthier when you’re here. Although you can’t go wrong with choosing one of their breakfast pizzas or burritos we would suggest ordering the beer biscuits and gravy. These biscuits are handmade with beer and come with spicy brown gravy. For an added bonus grab a side of their famous loaded breakfast potatoes and call it a good night.
Located in Clayton, Katie’s prepares a diverse selection of seasonal and staple pizzas that are all made from scratch. Fresh flowers adorn the assortment of antique tables along with autumn inspired center pieces of Indian corn and small pumpkins. “It all has a rustic feel to it,” says Washington University senior and diner Kira Cypers. Kira has been coming to Katie’s for the past two years and says the pizzeria is a magnet for Wash U students and the local Clayton crowd. You can also find young queer diners like Nick Jacobs and Peter Diller here enjoying the atmosphere as they sit at the bar sipping on beers. The two beautiful queer boys chat while the 1959 film Gidget is projected silently above the bar. They both met eachother while living in Vienna and for them Katie’s has that same casual European atmosphere. “You don’t feel bad about making a mess here,” Nick says. Peter agrees and adds, “In Europe every bar or restaurant felt like a living room and that’s how it feels in here.” Nick suggests you try the smoked salmon pizza with capers, red onions and goat cheese. “It is the best pizza they have here!” he says. For a more indulgent choice we suggest the ricotta cheese doughnut with fresh blackberries and elderflower honey. You will never look at doughnuts the same way ever again.
6917 South Broadway, STL, 63111 Open 24 Hrs Friday 6am-Sunday 8pm
L&S is one of those few diners that exist next door to queer watering holes like Hummel’s and Korners on South Broadway that produce a late night queer clientele. “We love the drag queens and the crowds from Hummel’s and Korner’s who come in on the weekends,” says L&S owner Lyle Treadwell. And the servers here can go up against even the drunkest queers available. On a recent Friday night, an inebriated gay porn star (Scottie Brooks) began to serve some sass to waitress Ms. Cookie. “Hey hooker,” he says to her as she tries to take his order. “Its Ms. Cookie to you,” she snaps, “Now what will you have, HOOKER?” The adult film star orders a house salad, a slinger, some scrambled eggs and toast. He sits with three other friends and begin to kiki (gossip/dish) with each other while eating their collection of drunchies and eventually settle their bill and leave. Ms. Cookie begins to laugh. “Did you see what he ordered?” she asks with a smile. “That oil in that salad dressing and the scrambled eggs and the chili in his slinger,” she shakes her head, “He won’t be a pornstar by tomorrow. He’s gonna be a CORNSTAR!” The room explodes in laughter and we’ve never felt more at home. v
This section sponsored by
Written by Raj Tailor Photography by Richard Nichols
Anyone who remembers the food scene in this city ten or more years ago can attest that we are reaping the benefits of a culinary revolution of sorts. Friends visiting from New York or San Francisco always leave utterly impressed with what our city can dish up. Whether you are in the mood for highbrow or down home we pretty much have it covered. Of course, all this just
doesn’t happen. It is the result of talented people in the food industry working tirelessly to perfect their craft. For them, it is passionate way of life. For the rest of us, it is a deliciously edible gold mine. I sat down to chat with nine of our local foodies from chefs, caterers, bakers and even a sommelier thrown in for good measure to get the scoop on what gets- and keeps- them going.
JILL ABOUSSIE SOMMELIER WHOLE FOODS MARKETS AYA SOFIA RESTAURANT
Jill began her love of vino when she snagged a gig stocking shelves at The Wine Merchant in Clayton, MO. Years later, she now is a Wine Educator for Whole Foods Markets and Head Buyer of Wine and Beer for the store’s Town & Country location. In addition, she is a Wine Consultant for Aya Sofia, a restaurant owned by her sister.
What is your current or long-standing obsession about wine? In this country people tend to think of wine as some type of elitist thing. I really want to downplay that. Wine is food! In Europe, everyone drinks wine. It really is less important about how much you know about wine. It’s more important to know what you like. What was your most memorable food or wine experience? In my early 20’s, I was working at The Wine Merchant in Clayton. We opened up this amazing bottle of chardonnay and it completely blew me away. I never thought a chardonnay could be that great. It really changed my perception of wine and sparked my curiosity. We were just a bunch of happy wine geeks that night. What is your source of inspiration? I am always looking for great independent artisan wineries. Today, so many wineries are being bought out by big corporations and it’s hard for the small ones to survive. I’m always on the hunt for those small little gems making great little wines. Ted Drewes: Love it, hate it, don’t get it? Love it! Love it…I’m a St. Louis girl!
TIM BRENNAN OWNER/BAKER CRAVINGS RESTAURANT AND BAKERY
The fact that Tim won a James Beard Award not once but twice only confirms what many St. Louisians have know for years: this boy can bake! Born into a large family of immigrant parents, Tim’s passion for baking and cooking is rooted in the lessons learned in his mom’s kitchen. With his happy disposition and trademark smile, when he asks you if you want dessert, I guarantee you won’t be able to say no.
What is your most memorable dining experience? Oh, there are so many. If I had to pick one, I ‘d say lunch alone at French Laundry in Napa Valley about 20 years ago. Coming from a large family, I had to learn to eat alone. Food was always such a social thing. The meal was just sensational. Very memorable. What is your current or long-standing culinary obsession? Caramel…in any shape or form from confection to sauce to mousse or even paired with sea salt in ice cream. I’m also really interested in integrating herbs into sweets while keeping flavors delicate and balanced. What is your favorite food TV show or personality? I’m annoyed by them. They tend to create false environments. Why create these artificial stresses that don’t really exist? There are enough day-to-day stresses in the business. I think most of the chefs on television lack real talent. They just have basic skills. I remember reading this article in the New York Times, which basically said the good ones aren’t really doing it (television) anymore. I think there’s some truth in that. On occasion, I’ll find myself watching Cake Boss and then be mad at myself for watching it. What’s a food that you eat that most people would think you never would? White Castle, although only when I am intoxicated. Actually, it brings back memories of my father bringing them home for us 19 when I was a kid. It probably has something to do with that.
You like holiday cheer; but love holiday cash.
WE CAN RELATE.
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TOM CALL
OWNER JOE FASSI’S ITALIAN SANDWICHES In an unassuming building on a residential street, Tom makes more than sandwiches. He is carrying on a family tradition spanning four generations. Nearly 85 years ago, Tom’s great grandfather opened up a grocery business on exactly the same spot. While Tom might be serving up tasty subs instead of fresh produce, he is keeping his family’s long-standing commitment to providing high quality food at a reasonable price.
What do you consider to be your signature dish? Number 23, Aunt Jennie Salsiccia Stinger (homemade Italian sausage topped with melted Provel, roasted red peppers, onions and tomato sauce). People just love it. What is your source of inspiration? My customers. I really value their feedback. Also, I really like to go around to various restaurants around St. Louis. I like to see what everyone is doing. What’s your official stance on Provel cheese? Well, the only reason I use it is because it is such a St. Louis favorite. I would rather use provolone. It’s alright, I guess. You know, if it weren’t for Imo’s, no one would even know about Provel. What’s your favorite kitchen gadget? George Foreman Grills. Those are great. What is your most memorable dining experience? Moxy for sure. A great restaurant. Great food, service, atmosphere, perfect size. I don’t think it’s open anymore. 21 (Sadly, it isn’t.)
JOAN LONG OWNER PATTY LONG CATERING
Joan and friend Deborah Patty used to travel the world as international flight attendants for TWA. When a strike left them unemployed, they decided to channel a love for culinary arts into a career. A few years later, Deborah relocated to California and Joan started flying solo with the support of her family and staff. The company has enjoyed great success with Joan’s focus on fresh ingredients, creative cooking and a talent for making memorable experiences. The 9th Street Abbey, which Joan and her husband acquired and renovated, serves not only as a unique venue but also as the company’s headquarters and is definitely worth checking out.
What is your long-standing culinary obsession? Finding the best French fries, no, coconut crème pie, no, turnip greens. Let’s go with coconut crème pie. What’s a food that you eat that most people would think you never would? The Slinger at Eat Rite. And White Castle. What is your source of inspiration? Definitely the people I work with. All of them have amazing personal stories I find really inspiring. And they bring all this new energy. I just love our people. What are you personal fridge/pantry must haves? Red wine, balsamic vinegar, olive oil, olives, capers, fresh tomatoes, feta and basil. Ted Drewes? Love it, hate it, don’t get it? My freezer is full of it. I’m trying to not get it. But, I get it.
EMILY MATTHES CHEF & CO-OWNER ROXANE
After spending years as a general manager, Emily decided to switch hats. After she and her partner Natasha Creel (pictured right) got tired of perennially looking for a chef for their bistro located in the heart of Clayton, Emily decided to take on the challenge. The menu reflects her eclectic somewhat southern inspired culinary style. Roxane has quite a following and that is in no small part to Emily’s talent and direction.
Who are your favorite and least favorite food TV personalities? I love Paula Dean because she isn’t scared of butter. I can’t stand that Dinner Impossible guy, Robert Irvine. What is your current or long-standing culinary obsession? I’d say right now, I am really focused on southern style, comfort food. Also, I am really into Cajun style food as well. It’s all kind of inspired about making food for the fall season. What is your favorite kitchen gadget/cooking device? I love a mandolin slicer. Also, a wooden spoon. People don’t use them anymore but they are so great. Oh, and you can’t underestimate the value of a cast iron skillet. What are your St. Louis foodie must hits for an out of towner? Little Mickey’s BBQ. Also, Sweetie Pie’s. It’s so good. I haven’t been there in over a year and I still talk about it. And, Mama Campisi’s for toasted raviolis. It’s the home of the toasted ravioli and it really is better than anywhere else.
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DALE SCHOTTE OWNER PARK AVENUE COFFEE ANN & ALLEN BAKING COMPANY
Dale, who once spent his days fixing computers, now owns a cozy relaxed coffee house in Lafayette Square and a rapidly growing baking company. In addition to being passionate about coffee, Dale also developed a passion for perfecting a St. Louis classic: gooey butter cake. The coffee is indeed excellent. As for the cake? Dangerously delicious. People are noticing: Look for Dale and his cakes to be featured on Food Network’s show, Food Feuds airing on Dec 2 at 9pm CST.
What do you consider to be your signature dish? Well, of course its gooey butter cake. But, I think what we do different is customer service. We really want to make peoples’ days better. I’d say that’s really our brand. We are in the people business. What is your most memorable dining experience? Brennan’s Restaurant in New Orleans. Amazing. Who is your favorite favorite food TV show personality? I love Diners, Drive-Ins and Dives with Guy Fieri. He is so real and down to earth…. great personality. Love that show. What is your current or long-standing culinary obsession? Be the best at what you do. It can be extremely high end or something really simple. Whatever you do, make sure you do it better than anyone else. What is your official stance on Provel cheese? Well, every cheese has its place. I’m not sure if Provel belongs on pizza…. but I don’t dislike Imo’s.
DAVID SCHWARTZ
What is your source of inspiration? I actually dream things a lot. Ideas, concepts just come to me.
OWNER J DAVID EVENTS
What is your least favorite food TV show? Hell’s Kitchen. The egos are a real turn off for me. I just don’t understand chefs with big egos and are mean about it.
With over thirty years of experience in catering and event planning, David earns his highly regarded reputation for his effortless style and elegant food creations. Those seeking to create a first class experience will certainly always have David on their short lists. David continues to make a successful career built from his penchant for the art of entertaining.
What are your St. Louis Foodie Must Hits for an out of towner? Farmhaus. It’s really amazing. Carl’s Drive In. Toasted Raviolis from The Pasta House Company. What is your current or long-standing culinary obsession? I’m a perfectionist. It is important that food presentations look plentiful. People have told me that my food tables look like works of art. Also, I never do the exact same thing twice. What is your official stance on Provel cheese? It is not a food substance. I refuse to eat it.
CONNIE STATES CO-OWNER EVEREST CAFÉ & BAR
Connie and her husband, Devi, opened up their restaurant as a way in which to promote healthy living featuring tasty dishes from Nepal, Korea and India. It’s a culinary point of view that has resonance; people just love the place. Connie and Devi also have their finger on the pulse of what area to be in. They were initially on Washington Ave long before it was redeveloped and then relocated to “The Grove” before it became hip to be there.
What is your signature dish? I would say the Lamb Sekuwa. I also would have to say our Spicy Chicken with bone. That recipe is very authentic; it comes from Devi’s family. It is really popular. What is your most memorable dining experience? My mom’s house in Seattle. It was Devi’s birthday and my Mom made this hot and spicy squid that was so good. I have tried to make it and I just can’t make it like she did. Even my son asks for it. I still have pictures of it. What is your official stance on Provel cheese? I don’t know about a lot of cheeses. I only really like mozzarella string cheese. I know that Provel cheese is on Imo’s pizza. I just don’t eat that much pizza. My son just told me we haven’t had pizza for a long time. I told him I would take him soon. I think I’ll take him to Pi. What are your St. Louis foodie must hits for an out of towner? Well, definitely here! Also I really like Mai Lee. The food is good and the owners are such nice, sweet people. I like to support good people. Sen Thai is also very good.
���� ���� ������� �� ����������� �� ��� ���. Hyatt Regency St. Louis at The Arch offers a haven of contemporary style conveniently located downtown. The vibrant Central West End, Grand South Central, Tower Grove Park and the historic Soulard District are all within a short drive. Celebrate the energy, colors and excitement of St. Louis, a city listed among the “�� Fabulous Gay-Friendly Places to Live,” with a stylish spin on authentic hospitality. Kick off your stay with the Pride Welcome Package which includes: daily breakfast for two, a welcome amenity, � p.m. late checkout and much more—now through December ��, ����. Reserve your stay today, and if you’re celebrating a commitment ceremony, ask our catering department about an all-inclusive package. For reservations or more information, call ��� ��� ���� or visit stlouisarch.hyatt.com. Hyatt. You’re More Than Welcome.
��� ��� ���� �����������.�����.��� Package is open to everyone and is valid at participating hotels from 5/6/2010 to 12/30/2010. All hotel reservations are subject to availability and must be made in advance. Package is not valid with groups/conventions and may not be combined with other promotional offers. Package inclusions are breakfast for 2 daily, late check-out up to 4 pm, a non-alcoholic welcome amenity and LGBT-relevant information, provided by the Concierge. Breakfast is valid each morning of guest’s stay (not including day of arrival), in hotel restaurant. Package breakfast does not include brunch for holidays or special events, room service or alcoholic beverages. Rate shown is per room, per night and based on double occupancy. No refunds for any unused portion of package. Package does not include, tax, gratuity, resort fee or incidental charges. Promotional blackout periods may apply due to seasonal periods or special events, and normal arrival/departure restrictions apply. A limited number of rooms are allocated for this promotion. Hyatt reserves the right to alter or withdraw this program at any time without notice. Hyatt Hotels & Resorts® encompasses hotels managed, franchised or leased by subsidiaries and affiliates of Hyatt Hotels Corporation. The trademarks Hyatt®, Hyatt Hotels & Resorts®, Park Hyatt®, Andaz®, Grand Hyatt®, Hyatt Regency®, Hyatt Place®, Hyatt Summerfield Suites™, Hyatt Gold Passport®, and related marks are trademarks of Hyatt Corporation. © 2010 Hyatt Corporation. All rights reserved.
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BRYAN YOUNG OWNER BRYAN YOUNG CATERING PLUS
Bryan started his company 15 years ago and has since built a reputation as one of most sought after caterers in town. After nearly twenty years of experience at Balaban’s, Brian went on to develop a style all his own characterized by its diversity and importance on the freshness of ingredients. Bryan also cooks up some mean barbeque. His ribs are so good, they’ll make you slap, well, you know.
What is your favorite food TV show? I like Top Chef. It’s so interesting. You really get the spectrum of what is going on in the country food-wise. What are your personal fridge/pantry must haves? Smoked paprika, soy sauce, various hot pepper sauces and garlic. What are your sources of inspiration? My customers, for sure. Also, I read a lot of food magazines. I also attend the Caterers Source Conference and I send my chef to the World of Foods Conference. What’s a food that you eat that most people would think you never would? 29 Octopus. Most people don’t “get” octopus anyway.
3 Monkeys
3153 Morganford 314 772 9800
St. Louis, MO 63116 threemonkeysstl.com
Mon-Fri 11am to 1:30am Sun 9am to Midnight
Sat 7am to 1:30am
For three years 3 Monkeys have been serving up good times and fun food on the Morganford strip. They don’t monkey around with their modern fresh cuisine. Featured: Cajun Seafood Pasta – Penne pasta noodles with shrimp, crab, pepper and mushrooms in a cream sauce with a pinch of Cajun spices.
The Fountain on Locust 3037 Locust Street 314 535 7800
St. Louis, MO 63103 fountainonlocust.com
Tues-Thurs 11am to 10pm Sun Noon to 10pm
Fri/Sat 11am to Midnight
The most photographed restaurant in St Louis! And Home of The Ice Cream Martini with delicious fresh-made food, fine ice creams, chocolates and retro cocktails - all in a one-of-a-kind, hand painted Art Deco interior. Be sure to check out their amazing restrooms as The Fountain on Locust has won the best bathroom in America award. Featured: Standing Banana Split – a tall glass with a bruleed banana and scoops of chocolate, vanilla and strawberry ice cream. Layered with fresh raspberry sauce and hot fudge. Topped with real whipped cream and The Grand Chocolate Ice Cream Martini – Rich and delicious, with chocolate vodka, Godiva chocolate liquor and a touch of dark chocolate ice cream.
Luvy Duvy’s
2321 Arsenal 314 776 LUVY (5889)
St. Louis, MO 63118 Luvyduvys.com
Mon-Fri 7am to 4pm
Sat 8am to 3pm
Over the last 4 years, the Benton Park District has been enjoying breakfast and lunch at Luvy Duvy’s. For some of their special luv at Luvy Duvy’s check out their daily specials. Featured: Friday and Saturday Special Cheeseburger made with organic, grass-fed beef, Caribbean Ice Tee and Grandma Elsie’s Spice Cake.
Nadoz
@The Coronado 3701 Lindell Boulevard 314 446 6800 Mon-Fri 7am to 8pm
St. Louis, MO 63108 nadozcafe.com
Sat 8am to 4pm
@ The Boulevard 2 The Boulevard 314 726 3100
Sun 10am to 2pm
Richmond Heights, MO 63117
Mon-Thurs 7am to 8pm Fri 7am to 10pm Sat 8am to 10pm
Sun 8am to 5pm
This Euro café always strives to be just a little bit better than any other. A little bit friendlier, tastier and more service oriented. Nadoz will always be refined, fresh and local. Featured: Fresh Fruit Tart, French Éclair, Tiramisu, Turtle Cheese Cake and Chocolate Raspberry Flowerless Torte.
FoodFrenzy SPECIAL PROMOTION
Pam’s Chicago Style Dogs & More 6016 Delmar in the Loop 314 721 PAMS (7267)
St. Louis, MO 63112 pamscsd.com
Sun/Mon 11am to 4pm Fri/Sat 11am to 9pm
Tues-Thurs 11am to 8pm
“Pam’s is the realization of several family member’s dream. When you give us the pleasure of serving you, then you become part of our family.” Featured: Pam’s Colossal Dog – Steamed or Grilled dog served with yellow mustard, neon relish, onions, tomato, sports peppers, pickle spear and a dash of celery salt, on a poppy-seeded bun•
Mango
1101 Lucas Ave 314-621-9993
St. Louis, MO 63103 www.mangoperu.com
Serving lunch Monday through Saturday Serving dinner nightly Peru’s unique history, blending distinct races and cultures - Spanish, Incan, African, and Asian - truly exemplifies the original fusion food. A hallmark of it’s cuisine includes the use the of freshest peppers, spices and native ingredients combined with innovative sauces and seasonal offerings. Chef Jorge Calvo adds his masterful touch to create some of the freshest, healthiest food in the world. Featured: Pescado a lo Macho – Fresh Mahi pan roasted with mussels, bay scallops, calamari and shrimp in a fiery aji rocoto sauce. Served with rice and golden potatoes, this dish captures the true essence of Peruvian fusion.
Roxane
12 North Meramec Ave 314 721 7700
St. Louis, MO 63105 roxaneonmeramec.com
Mon-Fri 11am to 1:30am
Sat 5pm to 1:30am
Where great friends, food and drinks all come together. Featured: Wasabi and ginger infused tuna – Tuna encrusted with sesame seeds. Pan seared rare. Served over flash fried Spinach and jicama slaw.
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Project Safe Harbor event
Candlelight Vigil in Support of LGBT Youth
Glitter bomb Productions (www.facebook.com/GlitterBombSTL) teamed up with Project Safe Harbor for an amazing fundraising event at The Complex. Project Safe Harbor is a program aimed at addressing the issue of LGBTQ homelessness among St. Louis’ youth. The organization is working to establish the area’s first LGBTQ Safe House where youth can go to get off of the streets. It’s time that we as a community establish a safe place for our youth in need of shelter.
With the recent news stories of LGBT youth suicide, St. Louis came together with Growing American Youth for a candlelight vigil. The event highlighted community support for LGBT people everywhere dealing with depression and grief from either bullying or the loss of loved ones. Organizers Bert Coleman and Growing American Youth work tirelessly year round to educate and inspire tomorrow’s LGBTers. Indeed—it does get better!
The Complex October 1, 2010 ProjectSafeHarbor.org
The Central West End October 7, 2010 GrowingAmericanYouth.org
&
Scene Styling
Superhero Night
Just John October 9, 2010 www.facebook.com/justjohnsclub Holy pecks Batman, its Flash Gordon! Just John’s was packed with crime-fighting action heroes on October 9th as The Grove drinking establishment transformed itself into the ultimate collection of Marvel Comic Book’s campy catalogue of characters and villains. Promoter Jason Benge and the staff of Just John’s kept the drinks flowing and the party pumping well into the night! Follow Just John’s on Facebook for upcoming parties!
Vital VOICE dedicates this issue to our Non-profit of the month
Operation Food Search Thanksgiving is a natural time for the more fortunate among us to express gratitude for the abundance in our lives. Whether referring to our comfortable homes, convenient transportation or fulfilling careers, this season of reflection gives us time to ponder what we have and how good life has been for many of us. At Operation Food Search, we are particularly grateful for the ceaseless devotion and care that our employees, volunteers and board members bring to our organization. As we approach our 30th anniversary, we are blessed by those who help us in our mission to serve the less fortunate in our region with food and other basic necessities. Every month Operation Food Search, as the largest distributor of free food in the St. Louis metropolitan area, distributes more than 2 million pounds of food to 120,000 people in need through our 265 community partner agencies. Addressing the needs of so many people every month requires the utmost precision and dedication of thousands of volunteers as well as our staff and many partners. More than 1,000 volunteers donate 10,000 hours every year helping OFS serve our constituents. Our agency’s trucks crisscross the region picking up overstocked, short-dated or unused food, both perishable and shelf stable, from scores of donors who represent the grocery industry, manufacturers and distributors as well as salvaging leftover prepared food from restaurants, caterers, employee cafeterias, hospitals, hotels, universities, sports concessions and special events. Collection and distribution of such foods offers a win-win situation for everyone involved, as it finds a valuable use for food no longer saleable yet still nutritious and edible.
The current tough economic times have only exacerbated and increased the need to contribute time and materials for the 400,000 people in our service area, which includes 30 Illinois and Missouri counties surrounding the City of St. Louis, who require assistance for everyday essentials. That number represents more than 10 percent of our area’s total population. Through the selfless efforts of contributing individuals and companies, OFS increases awareness about issues of hunger and works to eliminate food waste in the bi-state region through a number of programs aimed at children, families and individuals, helping them learn more about nutrition and fitness as well as meeting their essential needs, many for the first time in their lives. For the efforts of these many generous contributors, workers and volunteers we are indeed thankful. www.operationfoodsearch.org