Eat, vote, and change our world on Saturday by funding someone’s great idea. Each month, FoodSpark St. Louis hosts potluck style dinner parties that serve as micro-incubators, with informal but focused conversations on art, politics, identity and more. For the past four months, events have been centered on the LGBT community, in partnership with QTPOC:…
Flavors
For Crafted’s Dianna Watson, 2018 Is Off to a Lucky Start
There’s a superstition, particularly in the South, that eating black-eyed peas on New Year’s Eve will bring good luck. So at the dawning of 2018, Dianna Watson, the head chef at Crafted in Tower Grove East, decided to add her favorite version of them to the menu: black-eyed-pea fritters. Her plan was fairly simple: She…
How a Pastry Chef Used Dessert to Bring Two Loved Ones Together
In September 2016, Tyler Davis decided (as many people do) that a meal would be a good way to introduce his partner to his mom. But for Davis, a pastry chef, the key was not the dinner per se. It was what came right after. “Black forest cake is kind of an amalgam of my…
Chef Rob Connoley Reveals the Love Story Behind His Beet Dish
It’s hard to believe chef Rob Connoley when he says he doesn’t like beets. Consider his “Rolled Roasted Roots” dish. He uses the core of a red beet like the veal shank in ossobuco, then slices the remainder of that beet — plus a golden one — into thin strips, which he wraps around the…
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