Category Archives: St. Louis
Wedding Food: Blinded By the Light!
Food, glorious food! For my backyard vintage intimate gathering, the food is king of my love celebration. Of course, there’s much more to the reception than the food. But as usual, it’s ALL I can think about, and I’m going CRAZY trying to make some final decisions. The problem: EVERYTHING sounds amazing. Every theme, every dish… it all looks gorgeous, and … well… I just can’t decide! I asked a “chef friend” for some ideas. It was mostly a fantastic conversation about food. I still haven’t made a choice, but he made me feel SO much better about it!
Food stations, perhaps? I think it’s a glorious idea! This tapas-style reception is great if your guests have the myriad of eating habits that keep popping up, as well. The vegetarians, pescetarians, vegans, lactose free, gluten free, just-eat-something-and-smile guests will find something they can truly enjoy, and not endure the “singled out” feeling of the veggie plate that happens so frequently in banquet settings.
International street food and global cuisines are the hot topics for the themed stations. Brides and grooms are even using food trucks at their receptions! Stations are also a fantastic way to have some fun with the menu, and deliver some surprises to your guests. Savory cupcakes are a revelation, and will enamor your guests with presentation and tastiness. Think: mini meatloaf with whipped mashed potato icing, or lasagna cups. They offer exciting, different, and innovative foodstuffs with a homey flavor profile of familiarity creating the perfect duet of something old and something new.
Meatloaf Cupcakes from "Celebration Goddess"
The plated dinner, though traditional, always remains the ultimate statement of grace and elegance. Multiple courses and phenomenal service add touches of sophistication. Chef Carlos Snipes, a St. Louis native, and formerly of The Crowne Plaza in Clayton, is currently at the St. Regis in Houston at the Galleria. “Plating style really makes a difference,” says Chef Snipes. “You can take a basic menu and make it fantastic with a bold presentation. For example, at St. Regis, we place the protein in the center of the plate instead of the side. Everything is worked around the center, and it looks incredible. Everyone always raves about the plating at St. Regis.”
“People love buffets and hors d’oeuvres,” says Chef Snipes. Giving your guests choices is the key to making certain they’re sated and raving about your fabulous party. Work with your catering manager to maximize the floor layout, and setting up multiple buffet stations if you have a large number of guests can be crucial for a great event flow.
The dessert portion of the reception is gaining momentum, and quickly becoming the highlight of the evening. There are a myriad of things to do outside of the traditional wedding cake. I’m baking my own cupcakes and mini desserts. Everyone thinks I’m crazy! LOL! But seriously… it’s only family, so for the small crowd, my goals are attainable. I’m making Strawberry Lemonade cupcakes and Black & White cupcakes. Look out for the Flavorphilia wedding cupcake blog!! 
“Candy bars. I’m all about the candy,” jokes Chef Snipes. Candy bars are fun and can offer an aesthetically pleasing variety to the standard dessert line up. Individual wedding cakes at each reception table for guests to self-serve are also something to consider. It’s another way to get guests mingling and peeking at each table’s cake. And if they’re all different flavors, it will be fun to share across the tables!
My homemade dark chocolate cupcakes
Gorgeous Wedding Reception Candy Bar from "Creative Consultants"
No reception is complete without giving the bar the once-over. An absolute-must: signature cocktails in your wedding colors. It’s the final opportunity to make a definitive statement at your wedding reception. And use the bar as a muse for food display ideas! Anything served in a shot glass is an instant hit. Go crazy! Have fun! It’s YOUR night! I’m absolutely taking my own advice on this one
Scape Bistro Brunch: Delivering the divine
I do brunch often, and recommend it for a healthy mind. We travel St. Louis city, ALL surrounding counties, and the Greater St. Charles vicinity as well, in search of the ultimate brunch experience. It really is all about creating the perfect marriage of ambiance, service, and good food. I love warm, cozy little diners. Admittedly, I choose a chain every now and again for the sake of … well… IHOP is just GOOD sometimes!
My recent brunch experience leads me to a place that continues to deliver the divine, and keeps me coming back to one of the staples of the St. Louis brunch scene. It is where I KNOW my food will be delicious AND sustainable, the service is awesome, and I will depart as a very happy (and stuffed!) brunch goer. Oh, the prime Central West End location right next door to Bissinger’s for a GREAT little post-brunch chocolaty treat doesn’t hurt one bit! I am speaking of Scape American Bistro on Maryland Plaza. If you haven’t been, you’ve got to go!
Initially, I just kept going back to Scape for the shrimp and grits. It’s lick-the-plate delicious. Every time I go, I daydream the chef coming to my table to scrape the last little bit of grits onto my cleanly-licked plate. Of course, it was only just a dream. But all great ideas start with a dream. And when I dream of the Nutty Waffle (malted pecan waffle with nutella, pistachio and warm maple syrup) for more than 3 nights concurrently, we know it’s time to make a trip back to Scape.
My baby loves it too!
We have yet to have a negative experience among the multitude of times we’ve been to Scape for brunch. After trying nearly everything on the menu, it is decidedly flawless. The execution of each dish is consistent from visit to visit. The service is polished, and sings of an understated elegance that creates an ambiance fit for a Sunday brunch. And most brunches are defined by their potato. Seriously: if the potato is good, you know the food is good. Scape serves breakfast potatoes piping hot, and bursting with yum.
Soup for YOU!
This is “Aunt Nei Nei’s Famous Potato Soup.” And be on the lookout for MORE FlavorPhilia soup recipes throughout the season! Soup is a forgiving dish. Unless an ingredient is burned or turned, you can usually doctor any errors made in seasoning. It’s a perfect dish for the Midwest winter, and feels cozy and comfortable.
OK! The Soup!
Ingredients
- 5 lbs. peeled and chopped potatoes (I use Yukon Gold, sometimes red)
- 1 standard Package of thick Peppered Bacon
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1/2 cup of chopped parsley
- 2 cups finely chopped onion (I use yellow)
- 4 Cloves of fresh garlic, crushed & finely chopped
- Rosemary, to taste
- Salt, to taste
- Fresh Cracked Black pepper, to taste
- 2 Chicken or Vegetable Bouillon cubes
- 8 tablespoons butter (1 stick of REAL butter!!!)
- 2 Cans of Evaporated Milk
- 8 oz. of Heavy Whipping Cream
- Whole Milk (to consistency – usually a quart)
- Garnish:
- Freshly Grated Cheese (your taste)
- Sour Cream
- Chopped Scallions
Directions
- Boil potatoes in salted water until soft in a large stock pot.
- While the potatoes boil, fry bacon until crispy, & reserve bacon fat. Place crisped bacon to the side.
- Drain potatoes, & hold.
- In a LARGE stock pot, heat rendered bacon fat with the butter. Add carrots, celery, onions, rosemary, parsley, garlic, chicken bouillon, salt & pepper & cook until tender.
- Stir in potatoes & crumbled peppered bacon.
- Add the dairy to preferred consistency, and let it stew together for a while – until you can’t stand it any more, and you have to eat it! (At least 30 minutes, simmering)
And use what you like. Substitute the rosemary for sage. Use white instead of yellow onions… or LEEKS! Whatevs! (I mean, the yellow onions are so sweet and melty, but… to each his own! (Speaking of onions, see my roasted garlic and onions below!! In the soup, it’s divine! In ANYTHING, it’s divine!) I’ve also subbed veggie bacon for the real bacon, and vegetable bouillon for the chicken. I’ve omitted the parsley. I’ve used buttermilk, half and half… you name it, I’m sure I’ve done it. BUT, the recipe above is the one everyone keeps coming back to devour. We almost NEVER have leftovers
I Didn’t LOVE the Balls… But I LIKED Them :)
Perhaps it’s my methodology. Perhaps it’s the extreme over-sweet coating lingering in the back of my throat long after swallowing. Perhaps I simply need some PRACTICE.
Cake balls are ALL the rage, and I’m not nailing it.
My friend B came over one Tuesday morning, and brought this bad-a$$ cake ball book.
Bakerella ‘Cake Pops’
SO! We got to work. We practiced our ball creations. We made some bad-a$$ frosting, and MAN! Our cake balls were good when we made them. Super sweet, but good. The thing is: we dipped them in Ghirardelli chocolate. (It’s my fave!) Now, ANYTHING dipped in chocolate will be delish, but MAN… I’m tellin ya! HUZZAH! We baked a yellow cake mix. B mixed up some homemade buttercream, and I added vanilla bean paste. It’s the nectar of the gods… totally made my entire life worth living. Seriously. If you don’t have vanilla bean paste in your kitchen, RUN. Don’t walk, RUN. RUN to your nearest grocer or GOOGLE it, for heaven’s sake. It’s SO almost 2012, and you CAN find it!
But I digress.
Back to the balls.
SO. B and I made some pretty good balls. They were lacking in consistency, and I didn’t have Popsicle sticks to try making the POPS. But they were tasty. When I made them on my own, I had a couple of challenges. First, I think my initial ball size was too big. They wouldn’t stay on the stick! So, I read the book again, and of course, she directs you to a precise quarter-size ball. Yes, my balls were WAY too big. Story of my life! Anyway, I found my consistency to still lack the staying power I really wanted, and I added some cream cheese to my buttercream, and placed the smaller balls in the freezer.
Voila!
They were GORGEOUS! I failed to photograph this time, but I promise I will be attempting again. I used the white chocolate candy coating, and pink sugar sprinkles with strawberry cake. Now. The CAKE ball portion was delicious. But I think… I just don’t like white balls.
“The time has come,” the Walrus said,
“To talk of many things:
Of shoes–and ships–and sealing-wax–
Of cabbages–and kings–
And why the sea is boiling hot–
And whether pigs have wings.”
If pigs had wings, I’d probably eat them. Which brings me to the revival of my pre-pregnancy eating habits: The Hearty Pescetarian. I’ve reveled in filet, meatballs, pork steak, bacon, sausage, ribs… *sigh* And it’s reveling in me. It’s reveling all over my thighs and my rear end. And my gut.
Loving all things flavorful as I do, tomato soup sounded SUPER delicious this week. And a mean, hearty tomato soup is filling, delicious, and good for the bod.
Cover the bottom of a stock pot with olive oil, and warm on medium heat. Dice 5 pieces of veggie bacon, and throw in to sizzle and flavor the olive oil. Then, add a whole large diced sweet yellow onion, and cook until translucent. Add 1 clove of pressed garlic. Salt & pepper to taste. Add 2 tablespoons of tomato paste, and stir into the mix with 2 cubes of frozen basil cubes. Then, add 2 big cans (28 ounce) of fire roasted diced tomatoes, and 1 big can of crushed tomatoes. Stir in 2 tablespoons of vegetable soup base. Throw in about 1 cup of frozen spinach. Salt & pepper to taste. Allow all the tomatoes and onions to simmer together. Now, I use evaporated milk, fat-free half & half, and a little whole milk to make my soup creamy and delicious. Some peeps freak at the use of dairy, so… whatevs. Use what you’d like!
On the not-so-healthy side, we also had grilled cheese… Freshly sliced sourdough, meunster cheese, pepper jack, and veggie bacon. I LOVE using a little stone-ground mustard and sharp cheddar with my sourdough, but Omar was the brainchild of this one. It’s tasty!
With recipes like this, who needs chicken? ”Not I!” said the little red hen.
Yummy! Chunky soup for the chunky soul!
Junk Food Blues
In elementary school, there was a silly song we sang in Music. And I remember, “I’ve got that rumblin’ tumblin’ down in the stomach junk food bluuuuues…” At the time, I was loving all the foods in the song, but today I’m really understanding the rumblin’ tumblin’ part. Ahhhh… adulthood. It adds a new dimension to all things once sweet and innocent.
Life has been SUPER hectic lately. Of course, with a crazy schedule comes HORRIBLE eating habits. If I’m too busy to cook, I can order pizza or “Shiity Wok” Chinese and have it delivered. I can run to one of several fast food joints, and go through the drive through. SPEAKING OF WHICH… why is there NO drive through with good food?!!
I LOVE real food… I’d PREFER to eat real food. WHY isn’t it out there? How come the options are Sonic, White Castle, Taco Hell, or Jack in the Crack?! You know what drive throughs would be great? St. Louis Bread Co. Subway. CHIPOTLE! Mmmmmm… Yum. Why don’t we have fresh, fast and healthy food in the midwest?! As a mommy, I NEED THE DRIVE THROUGH! Is there anyone interested in a business venture? LOL! I’m only half-joking. Maybe 1/3.
Nutty for Nutella®!!
Hi. My name is Leneia, and I’m a Nutella-holic.
Why does it have to be so delicious?!! I feel like eating some RIGHT NOW!
There are multiple flavorphull applications for Nutella. Breakfast or brunch, in particular, seems to host the perfect vehicles for the delicious treat. For anyone reading unfamiliar with Nutella: (from the NutellaUSA.com website)
What is Nutella® spread?
Nutella® (pronounced “new-tell-uh”) is a tasty unique spread made from the combination of roasted hazelnuts, skim milk and a hint of cocoa. Nutella® has no artificial colors or preservatives. It can be used on a wide variety of breads. For more information on the rich history of Nutella®, click here.
What does Nutella® taste like?
Nutella® has a unique taste. The blend of simple and wholesome ingredients – hazelnuts, sugar, skim milk and a hint of cocoa – combined with its creamy texture spread on whatever bread you choose, will delight your taste buds with each bite!
Among the most delicious of combos for my palate:
- A big, fluffy, hot Belgian Waffle, Sliced Strawberries, & Nutella
- A hot stack of buttery buttermilk pancakes, Banana Pieces, & Nutella
- Fresh, warm crepes with Nutella, Diced Apples, & Roasted Almonds, Sprinkled with Powdered Sugar & Cinnamon and a hint of Orange Zest
- Nutella & Peanut Butter Sandwich. OMG… you have to try this at least once. My fiance Omar is the proud creator of this delicious treat.
- Crusty Warm Croissant simply spread with Nutella
- I love love love Nutella on Miniature Snickerdoodles or Sugar Cookies… MMMM!
- Nutella in Brownies, swirled into the batter. OR Brownie Bites topped with Nutella and Toasted Hazelnuts.
My baby loves it too!
Coffee Flavorphile Style: The Highlander Grog
I love flavorphile coffee!
Ah, coffee. As a hospitality mom working crazy hours with two babies – one teething 5 month old, and a 19 month old – I’d pump coffee into my body intravenously if I could. But I’d miss the FLAVOR! The first sip of the morning is cathartic. This week, coffee has been my BFF. And BLESS our Director of Catering, Shelly, for my skinny latte at 3:00pm. You have no idea.
There are some rather phenomenal coffees these days. I credit and thank my former boss, Judge Baker, for turning me into the coffee snob I am today. I was her judicial admin, and decided that it was a very “admin” thing to prepare coffee for the office in the mornings. SO I went to Target and bought a horribly crummy, leaky coffee pot and some Folger’s. Needless to say, within a week, Judge Baker had a Gevalia subscription and a new coffee machine.
This turned into a weekly trip to the City Grocer with Josie, and an introduction to “The Coffee Wall.” Fresh roasted beans, freshly ground, and brewed into glorious caffeinated nectar. Going to the School of Josie on coffee, I learned ever so much. She really opened my eyes and heart to the understanding of the religion of Coffee. And then, there was Jon.
One day, he came into Judge’s chambers with his mug, and asked if I’d tried Highlander Grog. It changed my life
Every morning this week, O has kindly brewed a pot of hair-growing Highlander Grog. The aroma fills the house with thick sweet-syrup scent, and I ALMOST taste pancakes with each breath. All Kaldi’s coffees that I’ve tried so far are truly divine, but this is far and away my favorite. Click. Buy. Brew. Believe.
Mmmmmmmmaple....
I also recently tried a Peruvian micro-roasted bright brew. *sigh* I LOVE bright brews, but my faves are still the dark roasts. As a sucker for a delicious espresso, the dark roast preference makes sense. It’s reminiscent of a dark, luscious 80% chocolate bar, or a throaty red Syrah. THESE. Are a few of my favorite things…
Sanctuari-a-Go-Go!
I love this joint! Every time we go, it gets better & better. (So often, this is not the case. How refreshing! )
Tonight, we had Wicked GOOD Shrimp (among a few other things!) It was spiced to perfection! I wanted to keep soaking up the sauce with more bread once the shrimp was gone, but I just didn’t get drunk enough to beg our server for more bread. And I can’t go without getting the Cabrales Cigars… a “Spanish blue cheese & leek fondue, rolled into phyllo cigars then pan seared; accented with sherry-raisin sauce.” There’s probably a negligible amount of crack mixed in with the sherry-raisin sauce. I’m just sayin.
Usually, I’m not a big carnivorous diner. However, due to the urging of my Sister’s boyfriend, I tried the Smoked St. Louis Ribs. WOW! They’re definitely smoked, and served with a house-made (<– yes!) guava barbecue sauce. The flavor was unlike any barbecue I’ve had. It was distinctively barbecue, but with a “ska band” vibe. Super tasty!
The key element to enjoying a night out is SERVICE. (Well, it’s MY key element!) Our server was knowledgeable, thorough, and all-in-all awesome. But several peeps stopped by to make sure we were happy. Sanctuaria is FILLED with awesome servers, and it’s obviously a team. Impeccable – and makes for a great experience.
Fall-Off-The-Bone Good!
Good company. Good food. Good night
