There’s more to Schlafly’s limited editions than pumpkin. Oct. 30 saw the release of Eleventh Labor, an apricot Berliner Weisse, the second specialty brew in Schlafly’s Ibex Series. As the name implies, the key flavor note is apricot, and according to brewer Augie Altenbaumer, more than 62 pounds of apricots are used in each barrel. Then there’s Schlafly’s new Small Brew Program, offered exclusively from 11 a.m. to 3 p.m. on Thursdays at its Bottleworks Maplewood location, where participants can sample the brewmaster’s latest recipe concoctions.
crafty move
James Beard Award winner Gerard Craft is taking his show on the road with the planned expansion of Pastaria into the Nashville market. The delectable pizza and pasta joint will anchor Nashville’s Community Table, a planned entertainment and dining district that’s part of the oneCity urban development project in the city’s heart.
Sugarfire’s Mike Johnson is feeling the love in Kissimmee, Florida, where he snagged third place in the bacon category at the World Food Championships. Johnson’s baconpalooza winning trio? A bacon taco shell stuffed with bacon fat-poached lobster and corn relish; pork belly consommé with bacon-flavored dumplings; and bacon-encrusted red snapper smoked on a cedar plank.
seoul-ful creams
Clementine Creamery’s Tamara Keefe has partnered with Seoul Taco’s David Choi to create an Asian-inspired ice cream. Soju Melon is a combo of Korean soju (vodka-like rice liquor) with honeydew melon. The Kimchi flavor pairs the classic peppery cabbage condiment with hot honey.
new pie
Doughocracy Pizza + Brews has opened its first Missouri location in The Loop, at 6394 Delmar Blvd. Its claim to fame is Neapolitan-style pizzas built on hand-stretched dough that is baked hot and fast in minutes. Customers are encouraged to exercise their rights when ordering toppings, since “Doughocracy is about the freedom to choose.” Anything but provel, that is. It’s not kept on the premises.