One of my resolutions this year is to be more consistent with my writing and blogging. There are tons of things to get to – in all parts of our lives – that sometimes it’s easy to let things slide. So, here’s to unsliding.
FEAST Magazine in St. Louis recently gathered a number of the city’s more influential culinary personalities for a roundtable discussion. The opening minutes will be well- (over-?) plowed ground for anyone who has watched Food, Inc. or read Michael Pollan, but the discussion quickly moves on to the more interesting and thought-provoking territory of how St. Louis might become a national destination for good food, coffee, beer, etc. ”We have to give people something else,” says Niche’s Gerard Craft. It’s worth five minutes. The full series is available here.
Craft himself announced yesterday that he will be moving (one of?) the region’s best restaurants – the aforementioned Niche – to Clayton. There is much wringing of hands and tut-tutting in St. Louis over what this means, whether it will work, why he hates the city, and so on.
The uber-powerful National Restaurant Association released a chef survey detailing the “hottest” trends in food and dining. Interesting stuff – such as “Italian cuisine” being just a touch less hot than “boxed wine” – is there for the reading.
Around Chez Rowson, we’ve been eating Thai spareribs, some outstanding ginger soba noodles (with tofu!) and the below Brussels sprouts with bacon, cooked over the fire pit. Eat well, and enjoy the weekend.