Sound Bites

(Courtesy: Sauce Magazine)

About seven years ago, a group of four men decided to form a competitive barbecuing team, the Missouri Shark Fisherman’s Club.

In our monthly Sound Bites segment in partnership with Sauce Magazine we explore the world of competitive barbecuing with teammates Matt Riordan and Robin Brown.  Host Steve Potter also talks with Julie Cohen, managing editor of Sauce Magazine and the author of a feature story about the Club.

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Michelle Volansky

Earlier this month, Central Table Food Hall opened in the Central West End at 23 South Euclid Avenue.

It’s a unique 10,000-square-foot location, unique to St. Louis, which offers dining in a communal atmosphere and unique retail options.

There are seven components which include: a wine and craft beer bar, gourmet coffee, tea and chocolate shop, a deli with salads, soups and sandwiches, a tapas restaurant, a raw bar, a seasonal grill and an artisan market with prepared foods to-go.

Carmen Troesser

St. Louis is home to many Thai restaurants but the cuisine of the Southeast Asian country of Thailand is diverse.

Roughly, there are four food regions in the country - northern, northeast, central (Bangkok) and southern, according to Phatcharin Wanna, the owner/chef of a new Thai restaurant in the Delmar Loop.

Aaron Bunse

A successful urban neighborhood is made up of several components, some of which are schools, restaurants and residential housing.

During the 1970s, when business owner Joe Edwards opened Blueberry Hill in The Loop, University City experienced a certain measure of renewal.  The well-known restaurant remains an anchor for that stretch of Delmar Boulevard.

Current examples of urban renewal through new restaurants include Cherokee Street and the Carondelet neighborhood in South City.

Lou Rook III is Executive Chef at Annie Gunn’s restaurant in Chesterfield, Missouri.  He’s also the author of a new cook book, Rook Cooks.

For our monthly Sound Bites segment in partnership with Sauce Magazine, host Steve Potter talked with Rook and Sauce Magazine Associate Editor Julie Cohen.

Jonathan Gayman

“The excitement begins with a complimentary half glass of sparkling Lambrusco – the real stuff, fizzy and dry from Italy’s Emilia-Romagna region – and an amuse-bouche,” writes Sauce Magazine food reviewer Michael Renner.

Mike Randolph is the chef-owner Little Country Gentleman which opened in the Fall of 2012.

(Courtesy: Sauce Magazine)

Sauce Magazine readers are accustomed to the annual readers’ choice edition which comes out in July.

At the end of 2012, St. Louis Public Radio has partnered with the publication in our monthly Sound Bites segment to talk about some of the best dishes, trends, and things to look forward to in the coming year.

file photo

Our monthly Sound Bites segment in partnership with Sauce Magazine is about bread.

Host Steve Potter talks with Managing Editor Stacy Shultz, Josh Allen, owner of Companion Bakery, and Ted Wilson, the soon-to-be-owner of Loafers Bakery.

Among other things, they answer Sauce Magazine readers’ questions about bread.

Erin Keplinger

Two restaurants which offer Filipino food have opened within the last few weeks.  Emilio Bombais is the owner of Café Manila, a seasonal food stand at the Kirkwood Farmers Market, has opened Manila Bistro in downtown Kirkwood.  Ammie Maminta-McSwain along with her niece, Abby Hernandez, recently took over the Shell Corner Café in downtown St. Louis and offer Filipino food during the lunch hours.

(Libby Franklin/St. Louis Public Radio)

Root, a new restaurant from executive chef Brian Hardesty, opened in Richmond Heights a week ago today.  In the sixth installment of our series Sound Bites, created in partnership with Sauce Magazine, producer Libby Franklin checks in with Hardesty about his latest project, which seeks to shine a new light on old cuisine.

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