Scoop & Gather, a charity ice cream social, is planned for 2 to 4 p.m. June 24 at roar. in Webster Groves, 8150 Big Bend Blvd. Organized by pastry chef Matthew Rice of the Niche Food Group, the event is free, but all ice cream, pastry and beverages purchased will benefit the International Institute of St. Louis and the ACLU of Missouri.
changing gears
Former Sardella chef Nick Blue has joined the team at Sugarfire Smoke House. In his first foray into barbecue, he’s learning the ropes at the Olivette location, but will be lending his talents wherever they are needed. Blue and Sugarfire founder Mike Johnson spent time cooking with Charlie Trotter in Chicago, a gold standard credential. Also making a move is Jessie Gilroy, sous chef at Sidney Street Cafe, who will open Pangea in the New Town area of St. Charles this fall. Expect a mash-up of several cuisines and an affordable fine dining menu.
down home italian
Matt McGuire, formerly service director at Niche Food Group, is opening his own spot, Louie, at 706 DeMun Ave. in Clayton. McGuire also was the inspiration behind the popular King Louie’s on Chouteau. He says the new spot, in one section of the former Jimmy’s on the Park, will serve comfort Italian food. Expect a summer opening.
top chefs
The Ritz-Carlton is hosting a foodie fundraiser with VIP chefs around town. Called Savor for Students, the June 29 event will offer culinary creations by Kevin Nashan, Kevin Willman, Nathaniel Reid, Qui Tran and others. The $99 admission cost, to benefit Lift for Life Academy, covers f
beer by the ounce
Tapped self-pour pub opened last month in Maplewood, in the spot formerly occupied by A Pizza Story. With 48 beers on tap, diners can sample as little as they choose from as many as they choose. The menu includes pizzas, sandwiches, appetizers and salads.