[baking champs]
St. Louisans Al Watson and Lia Weber won TLC’s Next Great Baker competition last month. The pair was nominated by Florissant’s Wedding Wonderland Cakeshop, where they first met. Watson is general manager and wedding cake decorator there, and Weber is now pastry chef at Hendel’s Market Cafe and also runs a dessert company, Made by Lia. The finale episode, which aired Aug. 19, featured the local duo beating out nine other teams.
[top chef]
Josh Galliano, chef of The Libertine and semifinalist for the James Beard Award for Best Chef: Midwest, will prepare a dinner at the James Beard House in New York City in mid-October. The meal, titled ‘Along the Mississippi,’ highlights ingredients and culinary traditions found up and down the Big Muddy.
[cocoa & cream]
Kakao Chocolate opened its third location in Clayton’s Centene building at 7700 Forsyth Blvd., which also houses Niche and Pastaria. Unlike the chocolatier’s other two spots, this one is retail only and serves coffee and espresso drinks from local, smallbatch coffee roaster Stringbean Coffee.
[new kids on the block]
Pay attention, landlocked shellfish lovers—this one’s for you! Kevin Nashan, executive chef of Sidney Street Cafe and a James Beard nominee for Best Chef: Midwest, recently opened The Peacemaker Lobster & Crab Co. The Benton Park eatery and oyster bar serves coastal favorites, including poorboys, ‘boil’ and lobster rolls.
Other recent newcomers to town include Steve’s Hot Dogs and Tick Tock Tavern, both in Tower Grove East.
[let’s brunch]
Piccione Pastry introduced small-plate brunch items to its weekend offerings. Available Saturday and Sunday from 9 a.m. to 1 p.m., the new menu includes ricotta pancakes, mixed-berry Italian toast and Piccione Benedict, a soft-poached egg with pancetta, citrus risotto cake and hollandaise.
[original spirits]
Saint Louis Distillery, artisan creator of Cardinal Sin Vodka, is bringing starka, an aged vodka traditionally produced in Eastern Europe, to the local market early this month. The spirit starts with the distillery’s vodka, which is then slow-filtered and stored in Missouri White Oak bourbon barrels for six months, resulting in an amber spirit with hints of vanilla, toffee, banana and pepper.