knife fight
Local farmers markets will participate in friendly cook-offs this summer as part of the Midwest Association of Farmers Markets’ Chefs Cook Real Challenge. Held each month at different markets in the area, the winners from each will hash it out Oct. 8 in a Grand Finale at the U. City Farmers Market. Coming up: Local Harvest v. The Dam June 11 at the Tower Grove market and Milagro Modern Mexican v. Olive & Oak Aug. 11 at the Webster Groves market.
casual where it counts
Cielo, the elegant rooftop restaurant in the Four Seasons, is changing its concept to be ‘apericena’ style (apertivo + dinner), explains GM Alper Oztok. Chef Gian Nicola Colucci, who hails from Turin, has recreated the menu with the kind of approachable rustic dishes he grew up with to give guests a chance to share a range of cold and hot bites for a lighter dinner. Among the highlights: gnocchi, seafood soup, fritto misto with calamari and shrimp, and squid-ink pasta with lobster.
stadium spirits
If you haven’t yet noticed, boutique cocktails are available at Busch Stadium near Gate 5. That’s where Gamlin Whiskey House and Sub Zero Vodka Bar have set up shop to bring fans drinks like the Rally Mule (Maker’s Mark, ginger beer and lime) and Power Hitter Punch (tropical punch vodka, pineapple juice and cranberry). Refreshing, if not exactly traditional!
coming soon …
A new restaurant, Hommage, is coming to 2800 Lemp Ave. in Benton Park. Owner D.J. Huchzermeier (former GM of The Purple Martin) calls it a paean to old St. Louis that will feature Alsatian foods, a blend of French and German cuisines. Wicked Greenz, a fast-healthy spot, will open soon at 16 N. Central Ave. The brainchild of Chef Justin Haifley, Chris Sedlak and Matt Ratz, it will offer soups, salads and ‘grips’ (salads wrapped in tortillas), with customizable protein addons.
plant-based provisions
Grab-and-go restaurant Fred and Ricky’s has opened a second location, this one at 11252 Olive Blvd. (at Mosley Road). The foods are meat- and dairy-free, made from scratch, and all-natural. Pastas, rice dishes, soups, salads and desserts are offered, many gluten-free, and packaged in BPA-free togo
containers. Kathleen Waidmann (Fred) and her husband Ricky started the business to help him embark on a heart-healthy diet. Their first spot is near Westport Plaza.
