Our friends at Parker’s Table (at Yale and Oakland, behind TipTop Cleaners, in Richmond Heights) are celebrating their first anniversary on Tuesday, February 5, 6:00 p.m. to 8:00 p.m., with wine and food!
Guest Fattoria di Felsina will be pouring Tuscan wines from Felsina winery in Italy. Also, Jim and Mary Dierberg of Dierberg Vineyard in California will be on hand, sharing their wines. An assortment of food items will also be served.
Cost is 15/person, payable at the door. For information, call 314-645-2050. Click weblink: ParkersTable.com.
Following a death in my family, I will be in Alabama for several days and will not be back in STL in time to air a Food Talk STL show on Saturday, 1/26/13.
Food Talk STL will be back on 2/2/13 at 11:00 a.m. with guests Scott Gaghan, beverage guy for 1111 Mississippi and Vin de Set, and Scott Haas, author of the new book Back of the House.
Thanks for your understanding.
This week, we have a roundtable show with guests sharing their thoughts on a variety of food and drink related topics, including the Vanity Fair magazine article about expensive tasting menus: “Tyranny—It’s What’s for Dinner.”
Panelists are Ian Froeb, restaurant critic for the Riverfront Times, vegan nutrition counselor Caryn Dugan and food and drink enthusiast Brice Donnelly.
Listen Saturday at 11:00 a.m. on 590-AM, KFNS. Or listen online at KFNS.com.
Gerard Craft was on last Saturday’s show (1/12/13) and shared information about upcoming Magnificent Missouri Dinners. Here are the dates (all are Sundays) and chefs who are cooking:
March 24—Kevin Nashan of Sidney Street Cafe
May 26—Eric Heath and Jennifer Cleveland of Cleveland-Heath
July 28—Gerard Craft and Nate Hereford of Niche
Venues and ticket information to be announced via MagnificentMissouri.org.
(This weekend’s event with Kevin Willman of Farmhaus at the Jewel Box is sold out.)
The BloPoke is a 48 inch long device for poking the fire in your wood burning fireplace (and for rearranging the logs). The BloPoke also allows you to blow a directed stream of air onto your fire to rekindle the blaze. It works great and is fun to use!
The BloPoke can be engraved and makes a great gift for any occasion! Many BloPoke orders are from current owners who want to give BloPokes to family and friends.
The BloPoke is American made and marketed by Mike Greenwood of University City.
Please visit Blopoke.com for more information and order your BloPoke today!
Mary Ostafi, founding director and board chair of Urban Harvest STL, will talk about the Food Roof on the north side of downtown St. Louis.
Chef Gerard Craft will talk about his many endeavors, including his participation in Magnificent Missouri, an organization that raises funds for conservation and environmental efforts in Missouri.
Also, we’ll chat with Mark Winfield of Jim Edmonds’ Steakhouse about their Golf Social on Saturday, January 26.
Listen to Food Talk STL Saturday at 11:00 a.m. on 590-AM, KFNS. (Listen online at kfns.com.)
Written by a clinical psychologist who observed a busy kitchen in a Boston restaurant.
As shared on our 1/5/12 Food Talk STL show:
- The line between brilliant creativity and goofy gimmickry will become blurrier.
- Bacon will show up in more unexpected places. (Bacon in your alfredo sauce? Bacon bits on your apple pie? Bacon wrapped carrots?)
- Portion sizes will decrease slightly, leaving more room for beverages & desserts.
- Chefs will feature more main dishes starring fresh veggies because they look good and because vegetables are cheaper than protein foods.
- More restaurants will add burgers to their lunch menus. (Pasta House has a burger on its lunch menu. Would Breadco add a burger?)
- Food truck operators will get tons more private catering gigs. Because they have different food items and the trucks add color and charm.
- Some of those favorite local food truck menu items will show up at Busch Stadium concession stands. (Maybe in the Redbird Club?)
- Younger St. Louis palates will embrace noticeably spicier dishes that their parents could never handle.
- Like bacon, fried eggs will show up in unexpected places. (On top of your tuna sandwich? On top of lasagna? On top of your grilled salmon?)
- Salted caramel desserts will replace or accompany some of the old standbys.
We’ve seen some of these things happen already, to be sure. But we may notice them more prominently in 2013. But, then again, I could be wrong.
Let’s do lunch!
The Food Network’s Restaurant Impossible visited Meglio’s restaurant in Bridgeton for a segment that originally ran in February, 2011. Here is the entire show:
On Saturday, we’ll talk to owner John Meglio about the impact the show has had on his restaurant. We’ll also talk about his original Luigi’s pizza which lives on at Meglio’s.
Also Saturday, we’ll talk to Byron Hurt about his new film Soul Food Junkies, which will be screened on Wednesday, January 16, 7:00 p.m. at Missouri History Museum in Lee Auditorium. There is no charge to attend. Soul Food Junkies is scheduled to air on KETC Nine Network’s Nine World channel (channel 84 on Charter for most of metro STL) on Wednesday, January 16 at 8:00 a.m., 2:00 p.m., 7:00 p.m. and midnight.
The film is targeted to African-American audiences, but has a message for anybody who eats soul food, no matter your race. Below is a clip from the show:
Join us for Food Talk STL Saturday, 11:00 a.m. to noon, on 590-AM, KFNS and online at kfns.com.