Food | St. Louis Public Radio

Food

Logan Ely is the chef-owner of Savage.
Michelle Volansky | Sauce Magazine

Looking for some new cuisine to kick off the fall?

On Wednesday’s St. Louis on the Air, host Don Marsh discussed some of St. Louis’s best new restaurants with our partners from Sauce Magazine.

Joining him for the culinary conversation were Sauce’s managing editor Heather Hughes and staff writer Matt Sorrell.

Josh Davis tends to his American mulefoot hogs on his farm in Pocahontas, Illinois on September 15, 2018.
David Kovaluk | St. Louis Public Radio

Josh Davis likes to name his pigs after flowers: Petunia, Iris, Violet and Daisy.

That’s not the only thing that sets him apart as a hog farmer.

For the past three years, Davis and his wife, Alicia, have been raising one of the rarest pig breeds in the world on their farm in Pocahontas, Illinois. The American mulefoot hog was a popular breed in the Midwest in the early 1900s, but now, there are only a few hundred left. The Davises are among a small group of farmers hoping to revive the breed by putting it back on the menu.

Sauce recommends the the seared scallop dish on a bed of chopped summer squash, corn, tomato and lemon verbena from Bakers & Hale in Godfrey, Illinois.
Photo courtesy of Sauce Magazine

On Wednesday’s St. Louis on the Air, host Don Marsh spoke with Sauce Magazine’s Heather Hughes and Matt Sorrell about new restaurants to try during the month of September.

On their list are these six restaurants:

Sterling Moody re-arranges shelves at Neighbors' Market, his new East St. Louis grocery store. April 6, 2018.
Carolina Hidalgo | St. Louis Public Radio

Neighbors’ Market, which promises to focus on healthy food options, is expected to open its doors in East St. Louis this month.

The market will be a full-service grocery store with a dairy and frozen food section, a robust produce aisle, and a butcher’s area for cutting fresh meats daily. The store has already employed its own chef, who will prepare soups, salads and sandwiches. 

The Untold Story Of How Eggs Make Your Bacon

Mar 12, 2018

When a man places 40 dozen eggs on the conveyor in the check-out line at the grocery store, it begs the question: What’s he going to do with all of them?

This happened to Kim Becker in Ames, Iowa. The man’s answer left her so gobsmacked, she posted it on Facebook:

Allison Miller and Jason Clay joined St. Louis on the Air host Don Marsh.
Evie Hemphill | St. Louis Public Radio

Over the past few years the world is producing 17 percent more food, yet one billion people go hungry.

That’s a conundrum that is the focus of a panel discussion Thursday night at the Donald Danforth Plant Science Center titled, “The Future of Food in a Wealthier, Warmer World."

“It’s an interesting conundrum,” said Allison Miller, associate professor of biology at Saint Louis University. “We have a major challenge with feeding people but also conserving vibrant, healthy ecosystems.”

A few years ago, Kansas City restaurateur Anton Kotar surveyed the local and national restaurant scenes and concluded his town’s reputation as a steakhouse paradise had slipped.

The problem, he says, is the way conventional beef is raised – bulked up with grain on feedlots, making it cheap and plentiful and changing what Americans expect to taste.

Matt Sorrell, Lavinia McCoy and Sean Morris discussed soul food on St. Louis on the Air.
Alex Heuer | St. Louis Public Radio

St. Louis is home to so many soul food restaurants, it is hard to get an accurate count of them all. On Monday’s St. Louis on the Air, contributor Steve Potter delved into the world of soul food from an outsider’s perspective. What comprises the food type? And what should you know about ordering?

File photo: Customers line up outside Crown Candy Kitchen, which sits across from 2720 N. 14th Street. (June 5, 2017)
File photo | Carolina Hidalgo | St. Louis Public Radio

Contestants in the Fantasy Food Fare competition have been sweating it out in overtime to see who would make the final-three list for a free restaurant space in St. Louis' Old North neighborhood.

The list was set to be released on Tuesday. But Nos. 3 and 4 were too close to call. Finally, Wednesday night, the six judges decided to the only thing to do was expand the list to four finalists for the 2720 N. 14th St. location, across from Crown Candy Kitchen.

Logan Ely is the chef behind Square 1 Project, a pop-up restaurant concept.
Kelly Moffitt | St. Louis Public Radio

Sound Bites is produced in partnership with Sauce Magazine, our monthly installment exploring cuisine in the St. Louis area.

Chef Logan Ely has been around the globe and back a few times since growing up in St. Louis. He spent time at Chicago’s North Pond Restaurant after graduating Forest Park Community College’s culinary program and from there went to Hong Kong and New York.

File photo: Customers line up outside Crown Candy Kitchen, which sits across from 2720 N. 14th Street. (June 5, 2017)
File photo | Carolina Hidalgo | St. Louis Public Radio

Some lucky St. Louisan is one step closer to winning a free restaurant space in the Old North neighborhood, across from Crown Candy Kitchen.

The Fantasy Food Fare Business Competition has announced its top 10 finalists for a package worth $100,000. Lynette Watson of the St. Louis Small Business Development Center said the list represents a wide variety of concepts. (See the full list below.)

“We have everything from French fusion, all the way to desserts and soul food,” Watson said.

Tae Kim, manager of Oriental Spoon in Edwardsville, and Victor Jang, co-owner of Wudon BBQ Korean Restaurant in Creve Coeur discussed the world of Korean cuisine with St. Louis on the Air contributor Steve Potter.
Kelly Moffitt | St. Louis Public Radio

If you’re cued into the St. Louis foodie scene at all, you’ve probably heard of David Choi’s Korean fusion favorite Seoul Taco. But have you tried one of the many strictly Korean restaurants in town?

Kevin Willmann of Farmhaus, left, and Kevin Nashan of Sidney Street, seen in these file photos, are James Beard Award finalists for the second year in row
Provided | Sauce Magazine

For the second year in a row, two St. Louis chefs with the same first name are finalists for an award from the James Beard Foundation. Kevin Nashan of Sidney Street Café, 2000 Sidney St., and Kevin Willmann of Farmhaus, 3257 Ivanhoe Ave., are each nominated in the category of “Best Chef: Midwest.”  

Last year, Minneapolis chef Paul Berglund took home the award but at the time, Nashan said he was “just grateful to be on the bus.”

A selection of chocolates from The Candy Factory, a candy store highlighted in Deborah Reinhardt's "Delectable Destinations."
The Candy Factory

Happy early Valentine’s Day! We’ve got a delectable present for you ahead of the holiday: an audio guide to Missouri’s chocolate makers.

On Monday’s St. Louis on the Air, Deborah Reinhardt, the author of “Delectable Destinations: A Chocolate Lovers Guide to Missouri,” joined contributor Steve Potter to discuss the stories and creations of more than 20 chocolatiers across the state … including some in St. Louis.

Cevin Lee poses with his daughter, Alana, and mother,  Phan Ly, at Hong Kong Express on South Grand Boulevard on Nov. 14, 2016.
Carolina Hidalgo | St. Louis Public Radio

Cevin Lee of St. Louis never meant to follow in the footsteps of his parents, who’ve run Asian restaurants for most of his life.

But a health crisis led Lee back to the family’s passion for food, and recently, to open his own restaurant, Garden on Grand, 2245 South Grand Blvd. — next door to his parents’ Hong Kong Express. It was something he once swore he’d never do.

food waste photo from Mizzou video
University of Missouri-Columbia

You have leftover French fries on one plate and leftover beef ravioli on another.

Sure, it’s not the most balanced meal, but that’s not your concern. What you want  to figure out is this: Which will have the bigger impact on the environment when you toss it into the trash? And how can that impact be reduced?

A photo of ramen noodles.
sharyn morrow | Flickr

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Chef Rob Connoley will open a St. Louis restaurant devoted to foraging in 2017.
Kelly Moffitt | St. Louis Public Radio

Chef and James Beard Award Semi-Finalist Rob Connoley recently returned to his hometown of St. Louis after many years spent away in the southwestern United States. There, he became known for his skills in the art of foraging and preparing food from what he foraged.

Did you know there are over 250 varieties of garlic?
Photography-S! | Flickr

In Mark Brown’s mind, garlic is a “uniter” of people.

“Not everyone eats pork. Not everyone eats wheat or zucchini … but wherever you come from, your people, they eat garlic,” said the proprietor of Gateway Garlic Farms and the founder of St. Louis Garlic Fest, happening on Sept. 4.

The cold ramen bowl at Kounter Kulture, 3825 Watson Road.
Michelle Volansky | Sauce Magazine

The Sound Bites team at Sauce Magazine is back and ready to help you plan your nights out at St. Louis restaurants during the month of August.

Catherine Klene and Heather Hughes, both managing editors at the magazine, joined St. Louis on the Air host Don Marsh to discuss the openings and closings of restaurants you should know.

The four restaurants they particularly suggest?

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