Topics for Food Talk show

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Guest List for March 24th show

This Saturday, we’ll talk about locally sourced food with Andy Ayers of Eat Here St. Louis, which brings fresh produce to many St. Louis restaurants. Andy is former owner of Riddle’s Penultimate Cafe & Wine Bar in the Loop.

Also, Ginger Gall of Dierberg’s School of Cooking at Bogey Hills Plaza. She and her family toured all 50 states a decade ago and had the chance to sample regional dishes in all corners of the US.

Al Carfagno owns Mama Gusto’s Pizza in Lebanon, Illinois and has just opened a new location in St. Louis at 7700 Ivory. He will sit in and share his pizza making expertise. He will tell us what all goes into his Big Mama pizza, which is ginormous!

Listen 11:00 a.m. to noon this Saturday on 590-AM, The Fan, KFNS or listen online at kfns.com.

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Saturday’s Guest Lineup (3/17)

This Saturday, Ligaya Figueras of Sauce Magazine will talk about Food Truck Fridays and area Farmer’s Markets, among other food and dining topics.

Also, a chat with Jason Greene of John D. McGurk’s in Soulard about one of their biggest days of the year. (Yes, the manager of what may be our city’s most authentic Irish bar is named Greene.)

Listen at 11:00 a.m. (until noon) on 590-AM, The Fan, KFNS and online at kfns.com.

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Saturday (3/3/12) Show Lineup

This week, we will visit with Wes Johnson, owner/chef of Salt restaurant on Lindell (he’ll talk about his Today Show appearance), food photographer Jennifer Silverberg and St. Louis wine enthusiast Randy Sims.

Listen tomorrow at 11:00 a.m. on 590-AM, KFNS. And tell a friend about the show. Thanks!

 

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Dill Pickle Soup recipe from The Fountain on Locust

Provided by Joy from The Fountain on Locust

Ingredients:

16 cups natural or high quality prepared chicken broth

16 cups diced potatoes

14 crushed dill pickles

2 cups sour cream

2 cups milk

dill for garnish

Preparation:

Simmer potatoes in broth for 15 minutes

Add crushed dill pickles, simmer for 5 more minutes

Use immersion blender to puree, leaving some chunks of potatoes

Mix sour cream and milk together in separate bowl

Slowly add about a cup of the soup mixture to the sour cream mixture to temper

Add tempered sour cream to soup

Taste before serving

Garnish with a dollop of sour cream

Serve and enjoy!

The Fountain on Locust is at 3037 Locust in the Midtown Alley neighborhood. Call 314-535-7800. Online at fountainonlocust.com.

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Looking Ahead

Now that the first Food Talk STL show has happened, it’s time to look ahead.

On our 2/11 show, an old radio friend, Joy Grdnic, is scheduled to visit. She is the owner of The Fountain on Locust. Nate Selsor, a bartender at Monarch, is on the agenda. And John Johnson, chef for Lumiere Place, is coming by to chat about his participation in St. Louis Mardi Gras.

I plan to share some newsy notes during each show—tidbits from the local food scene, including events and activities.

There are so many things going on for local diners, drinkers (alcoholic and non-alcoholic), food shoppers and cooks. On Food Talk STL, I’ll try to touch on many areas of interest. Thanks for listening!

—David Craig

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Food Talk STL is coming—Saturday!

The first Food Talk STL show on 590-The Fan, KFNS is set for Saturday, February 4, 11:00 a.m. to noon. (Live online stream available at kfns.com.)

I’ll chat with St. Louis chef/restaurant owner Jim Fiala. His restaurants are The Crossing, Liluma and Acero. And Liluma’s Side Door.

Making guacamole for your “Big Game” party? A couple of useful guac tips will be shared on show #1.

Which food shows on TV should you be watching? Of the many that are on TV, which are the best? We’ll discuss.

What’s on the restaurant horizon in STL? Despite the economy, new places are opening all the time. We’ll tip you to some you’ll want to watch for.

Do you drink local craft beers? New players are popping up in town all the time. We’ll talk with a guy who has just jumped into the STL beer scene.

Also, a quick word about a new family film opening this weekend, “Big Miracle.”

Please spread the word about our new Food Talk STL show. And follow the show on Twitter @FoodTalkSTL.

—–David Craig