The Newlywed Chefs – Page 14 – keeping a fresh outlook on life, love, and food

Cielo

Posted on 11.17.2016

Cielo is an authentic Italian restaurant atop the esteemed Four Seasons Hotel in downtown St. Louis. We were invited by the Four Seasons to sample a complimentary Thanksgiving feast and preview what they will be offering for the upcoming holiday. When we arrived on the 8th floor of the Four Seasons, the first thing we needed to soak in was the view. The restaurant and bar open out onto a stunning patio with a pool that boasts 2,500 square feet and a breathtaking view of the city.

When you’re at Cielo, you simply can’t start your feast until you’ve ooed and ahhed over the beauty of the space, so go ahead and take time to do that. Cielo is beautiful.

Now, on to the food! If you’re in St. Louis and not up for cooking this year, Cielo has two options for you: the Thanksgiving Day buffet and the Thanksgiving to-go option. The buffet will be held from 10:00am to 3:00pm and includes a wide variety of offerings. From oysters to deep-fried turkey to risotto and everything in-between, this buffet is sure to please anyone in your family. You can check out a more detailed description of the buffet here.

You can also leave Chef Colucci and his team to do the cooking in the to-go option. For $295, you can take home an entire Thanksgiving feast for 10 people. We sampled some of the delicious offerings this meal has to offer. Here is Chef Colucci carving the whole roasted free range turkey that will come in your to-go feast.

Can’t have Thanksgiving without the potatoes, right? In your to-go order you’ll receive both whipped potatoes (so buttery and delicious!) and this roasted sweet potato puree.

Other sides include roasted brussels sprouts and green bean casserole.

Here is my delicious Thanksgiving plate!

Of course, dessert is also included. You’ll receive two pies in the to-go option.

This was our first time at Cielo, and it won’t be our last. Chef Colucci and his team are doing great things bringing approachable yet elevated Italian cuisine to our beloved city. He trains his chefs to be the best they can possibly be, offers cooking classes to the community, and cares about the quality of the ingredients he uses. We were lucky to receive a tour behind the scenes in the kitchens of Cielo where Chef Colucci showed us how Cielo grows their own microgreens, cures their own meat, grows herbs outdoors, hosts private parties in an intimate wine room, and more.

If you’re in St. Louis for Thanksgiving and want to leave the cooking to the pros, head over to Cielo for the Thanksgiving Day buffet or order their to-go option. Be sure to get your to-go order in by November 22nd for pickup at the hotel on Thanksgiving Day. For more information, call 314-881-5759 and check out their event site here.

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Dessert

Salted Caramel Brownie Pie

Posted on 11.14.2016

Disclosure: This post is sponsored by Lucky’s Market. The Newlywed Chefs were paid for this post, however, as always, all opinions are 100% our own.

We are thrilled to continue our partnership with Lucky’s and feature another section of their store in this post. Today we’re highlighting the bulk section! Lucky’s bulk section has many different flours, snack mixes, grains, candy, and more. We usually save money shopping in the bulk section, especially when a recipe calls for only a limited amount of an ingredient.

We also like to buy our coffee over in the bulk section and try different beans. In addition, Lucky’s also has a nice selection of spices. Whole cinnamon sticks, pink Himalayan salt, and various spice blends are available in the bulk section.

The bulk section at Lucky’s is a great place to get ingredients for your holiday pies. They have all-purpose flour, cocoa powder, nuts, and other baking ingredients. The pie recipe we’re sharing with you today is a real crowd pleaser. It’s basically a giant brownie topped with salted caramel sauce, whipped cream, and toasted pecans. It’s reminiscent of a big turtle brownie and super easy to make. Using a food processor, combine the dry ingredients for the crust.

Add the butter and continue to pulse. Slowly drizzle in ice water until the dough just begins to come together.

Form the dough into two discs and wrap in plastic wrap. Chill in the fridge for about an hour. Roll one of the discs out (you can save the other disc for another pie).

Prepare the brownie mix and pour it into the crust.

Bake the pie according to the desired doneness of your brownies. We love a good gooey brownie, so we cook ours a little under.

This recipe also works using a pre-made frozen pie crust. We tried the Wholly Wholesome brand from Lucky’s, and it’s delicious! No matter what kind of pie you make this holiday season, check out Lucky’s bulk section for your ingredients (and good luck not also leaving with some chocolate covered pretzels…).

Salted Caramel Brownie Pie

Prep Time: 20 minutes Chill Time: 1 hour Cook Time: 1 hour

Ingredients:

For the Crust:

2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

10 tablespoons (1.5 sticks) butter, cold

1/4 – 1/2 cups ice water

For the Pie:

1 box of brownie mix + needed ingredients the box calls for (typically eggs and vegetable oil)

Whipped cream

Toasted pecans

For the Salted Caramel Sauce:

1 cup sugar

8 tablespoons (1 stick) butter, diced

1/2 cup heavy cream

1/2 teaspoon fleur de sel

Preparation:

First, prepare the crust. Using a food processor, pulse together the flour, salt, and sugar together until combined. Add the butter and pulse. Continue to pulse while drizzling in the ice water, one tablespoon at a time. Pulse just until dough starts to come together. Form two discs and wrap in plastic wrap. Chill for at least one hour.

Preheat oven to 350° and prepare brownie batter according to instructions on package. Roll out one disc of dough and place in a 9″ glass pie dish. Pour the brownie batter into the pie crust and bake for 45-60 minutes, depending on desired doneness.

While pie is baking, make the salted caramel sauce. Place sugar in a small pot and heat over medium. Stir occasionally so sugar doesn’t stick to bottom of the pot. Once all sugar is melted, it will turn quickly to an amber color. Watch very closely so not to overcook and burn the sugar. Once sugar is an amber color, remove from heat and add the butter and stir. The mixture will steam and bubble, but continue to carefully stir. Add cream and continue to stir. Add the salt and continue to stir. As caramel cools, it will thicken.

Top brownie slices with salted caramel sauce, whipped cream, toasted pecans, and a sprinkle of fleur de sel.

Store salted caramel sauce in a mason jar and keep in refrigerator. When ready to use, microwave 20 seconds at a time and stir vigorously until desired consistency is reached.

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Kevin Arndt / Bar Manager at Juniper

Posted on 11.10.2016

Juniper is one of our favorite restaurants in St. Louis. The food is innovative and delicious, the atmosphere is rustic yet welcoming, and the staff is comprised of friendly people who clearly love what they do. Bar manager Kevin Arndt’s smart and creative cocktails elevate the overall experience at Juniper. Whether you want Kevin to create your favorite classic cocktail or try something new, he takes the time to truly listen to your likes and dislikes, establishes trust, and crafts a drink you won’t soon forget. He’s incredibly talented, and we wanted to write a post featuring the great work he is doing. Kevin was gracious enough to chat with us about his experiences in bartending and how he came to Juniper. We hope you enjoy the following interview with Kevin. He’s an asset to the St. Louis restaurant scene. If you haven’t visited Juniper, you’re really missing out on a culinary gem within our city.

Interview with Kevin Arndt

Bar Manager / Juniper

St. Louis, Missouri

How did you get into bartending?

I started serving and bar backing at the Royale in 2010, and was eventually given a few bar shifts. It wasn’t until I started working at Blood and Sand that I realized bartending was more than just shaking or stirring ingredients and straining it into a glass. I began to learn about the methodology and how to build a balanced drink.

What’s your drink of choice on a Tuesday night?

I’m at Juniper on Tuesday nights, so, I will say Old Grandad. Neat.

What’s your drink of choice on a Saturday night?

Saturday nights I try to go to Mission Taco for a margarita. They’re delicious, consistent, super fresh, and their bar tenders are awesome.

Why Juniper?

While working at the Royale, I was usually moonlighting somewhere else, but when the bar manager position opened up here, I decided this is where I wanted to home to be. I really like the culture and the people who work here. I like the brand. John is more than just a boss. He’s a mentor and a good friend.

What’s the craziest thing that’s happened to you as a bartender?

Right after Darren Wilson’s verdict was announced, there was a protest directly outside of the Royale and police in full riot gear were telling us to close up and go home. Turns out the protest was just some folks holding hands, standing across Kingshighway.

Do you like to cook?

I do, but I’m not really good at it.

Do you have a signature dish?

I make really good French toast. I really try to watch what I eat. I don’t really eat red meat or pork. I’m not opposed to it, but the less I eat the less impact I have on that. I guess I just watched way too many Netflix documentaries.

Are you married?

I’ve been with my girlfriend for almost four years.

Does she think you’re a good cook?

She doesn’t cook, so yes, she thinks I’m an improvement.

What’s your favorite album to listen to while cooking or mixing?

Ready to Die by Biggie. I love that album.

Did you grow up in St. Louis?

I grew up outside of Belleville, in Smithton. I went to Freeburg High School. Home of the Midgets. Yeah, they’re still the Midgets…

What do you do outside of bartending?

I’m in school right now. I went to a small design school in New York a few years ago. I dabble in graphic design. I’m getting my undergrad right now after a 10 year hiatus. I’m crushing it, man.

Is it hard for you to memorize drink recipes?

I created all of the ones at Juniper, so those are easy. When it comes to classic cocktails, I have a mental rolodex from doing it over the years.

Are you willing to share a recipe with our readers?

Absolutely. This is our future cocktail, which means it will be on the menu soon. It’s a fall take on a sidecar. It’s frothy. It has cognac and uses a pommeau, which is a French calvados apple cider- tincture for lack of a better term. It’s delicious and I haven’t seen it on any menus. Nobody I know is using it in cocktails, but it’s perfect for fall.

Apples to AuBuchon

Recipe By: Kevin Arndt, Bar Manager at Juniper

Ingredients:

1.5 oz. cognac

.5 oz pommeau de normandie

.5 oz lemon juice

.5 oz cinnamon simple syrup

.25 oz. allspice dram

1 egg white

Cinnamon stick

Preparation:

Dry shake to emulsify the proteins. Then, fill the smaller of the two shakers with ice and shake again. Pour through a fine mesh strainer into a glass and grate cinnamon on top.

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Lucky’s Market

Posted on 10.10.2016

Disclosure: This post is sponsored by Lucky’s Market. The Newlywed Chefs were paid for this post, however, as always, all opinions are 100% our own.

Today we’re highlighting one of our favorite places to shop for groceries in St. Louis: Lucky’s Market. Lucky’s is a grocery chain that brings fresh, natural, and organic food to shoppers for a reasonable price. Here in St. Louis there are two locations: Ellisville and Rock Hill. Why do we like Lucky’s so much? We’re glad you asked. In no particular order, here are some of the reasons why we love Lucky’s:

Coffee: As daily coffee drinkers, we appreciate good beans. Lucky’s has a wide variety of whole bean coffee for a good price. It’s over near the bulk section, and we fill our brown paper bag with as much or as little as we’d like to try. They also have ground beans and pods, so no matter how you like to brew, Lucky’s has you covered.

Fresh Seafood and Meat: Lucky’s has meat and seafood with prices that won’t break the bank. All-natural, grass-fed, premium, smart, are all labels that you might find on their meat. We feel good buying high quality, less processed meat. If you’re in a hurry, they have a good selection of seafood that is already seasoned and will reduce your prep time at home.

Sip + Stroll: For $2.00, Lucky’s customers can sip on a selection of local beverages while they shop. They even have cup holders for your cart. When we shop at Lucky’s, we usually go over to the bar first and get a local draft beer from Schlafly, 4 Hands, or Urban Chestnut, then proceed to do our grocery shopping. They also have Fitz’s root beer on draft. Even if you don’t need to shop for groceries, you can grab a beer and sit at their bar, or cozy up in a leather chair over in the lounge area.

Garden: Seasonal flowers, plants, herbs, and other outdoor essentials greet customers as they enter Lucky’s. The deal on these beautiful mums right now is 2/$10! I haven’t seen a better price around St. Louis for mums this year. We’ll have some on our porch by the time this post is up!

Lucky’s Brand Groceries: Lucky’s carries their own line of grocery items, from fresh cheese to chips to chicken stock to hummus. Since these products are unique to Lucky’s, they aren’t sold anywhere else. In addition to Lucky’s brand groceries, they have brands that you know and love, so you can shop for your favorites and also try something new.

Natural Living: Lucky’s has a whole department devoted to body and beauty products. In this section, you’ll find protein powder, deodorant, soaps, essential oils, vitamins and more. We love shopping for Mrs. Meyer’s Clean Day and Dr. Bronner’s soaps at Lucky’s, because they carry a wider selection of scents than any other store we’ve found.

Bakery: The bakers at Lucky’s make fresh bread, cookies, donuts, and more on a daily basis. They’ll slice any of their loaves for free, and also sell bread from other local bakeries (Fazio’s, etc.).

Pizza: Next to the bakery, you’ll find the mouth-watering pizza selection. You can build your own 16″ pizza or order one of their signature pizzas for only $10. On Fridays, they’re only $8. The best deal in the store (our personal opinion) is two slices of pizza and a pint of beer for $5.

Bulk: The bulk section at Lucky’s can’t be beat. Flour, grain, oats, snack mixes, and more. The unique treats we find in this aisle keep us coming back for something new to add to our brown bag lunches or sneak as a late night snack. I’m currently munching on their cinnamon yogurt covered pretzels from the bulk section as I type. So good!

BACON: Who can say no to house cured and smoked bacon? Lucky’s bacon is GOOD. They carry an assortment of flavors. Hot cooked bacon is also usually available to sample, although the samples go fast because it fills the whole store with that irresistible smell.

Community Involvement: If you bring your own grocery bags, Lucky’s will give you a chip. On the way out, you can place the chip in a box detailing one of the local charities Lucky’s currently supports and they’ll donate money toward that charity.

Shopping at Lucky’s is always a fun experience. Feeling good about the ingredients we buy is important, and we love how much Lucky’s supports other local St. Louis companies. There are often local vendors giving out samples of their products and new St. Louis items featured in the store. Lucky’s reminds us that grocery shopping can be enjoyable and even meaningful. We’re LUCKY (HA!) to have two locations in St. Louis.

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Posts

All-Clad d3 ARMOR Fish Pan Giveaway!

Posted on 10.06.2016

This post is sponsored by All-Clad. The Newlywed Chefs received product compensation from All-Clad during this collaboration, however, all opinions are 100% our own.

UPDATE: We used a randomizer to select a winner! Congrats to Steve Weber! Please e-mail us at: thenewlywedchefs@gmail.com to claim your prize.

We are super excited to partner with All-Clad to share an original recipe with you using one of their products. All-Clad is a brand we enjoy promoting because we use their products regularly in our kitchen. We were challenged to create a fall inspired seafood dish using the All-Clad d3 ARMOR Fish Pan, and we gladly accepted.

One thing we really like about this pan is the unique oval shape. It fits fish perfectly, but would also be great for making steak, veggies, and even omelets! The sides have a nice height to them, which reduces the chance of splattering.

The riveted surface of the interior allows for easier release of food (especially when olive oil is used). We also love that clean up is a breeze with this pan. It’s dishwasher safe, so on weeknights when we’re rushing around making a somewhat healthy meal, we can throw it in the dishwasher and not worry about damaging the pan. Here are some other facts about this sleek product:

All-Clad d3 ARMOR Fish Pan (Retail Price: $199.95)

13″ diam., 3 3/4″ high
2 lb. 9 oz.
Made in USA
Tri-ply construction sandwiches a heat-responsive aluminum core between an easy-care stainless-steel interior and exterior.
- Riveted surface on the interior promotes effortless release and easy cleanup

Bonded-metal construction ensures fast, even heating

The d3 ARMOR Fish Pan is available at Williams-Sonoma. For more information please visit the All-Clad website. (Keep reading for the GIVEAWAY!)

We highlighted the fall flavors of sage, pine nuts, apple, shallot, and brussels sprouts in this healthy salmon recipe. It’s pretty simple to make if you have the right tools. Start by combining all ingredients for the gremolata in a mini food processor.

Then, prep all the ingredients for the brussels sprouts side expect the apples (you’ll do that right before adding them to the pan).

Heat the All-Clad d3 ARMOR Fish Pan and cook the salmon. Isn’t that pan pretty?

After cooking the salmon, use the same All-Clad d3 ARMOR Fish Pan to make the brussels sprouts mixture. Plate the salmon on a bed of the brussels sprouts and top with the sage gremolata. This healthy seafood dish celebrates the nutty, sweet, and savory flavors of this wonderful fall season.

Pan Seared Salmon with Sage Gremolata

Served with Sautéed Brussel Sprouts, Apple, and Shallot

Prep Time: 20 min. Cook Time: 25 min.

For the Gremolata:

1 tablespoon fresh sage leaves

2 tablespoons toasted pine nuts

2 cloves garlic, minced

1 tablespoon lemon zest

For the Brussels Sprouts:

1 lb. brussels sprouts, stems and outer layers removed, thinly sliced

1/4 cup shallot, thinly sliced

1 garlic clove, minced

1 honeycrisp apple, thinly sliced half moons, then sliced again into quarters

1 tablespoon lemon zest

1/2 lemon, juiced

2 teaspoons kosher salt

For the Fish:

1 lb. (2- 1/2 lb filets) king salmon

Kosher salt

Black pepper

Olive oil

Preparation:

First, prepare the gremolata by placing the sage, toasted pine nuts, garlic, and lemon in a mini food processor. Pulse for about 10 seconds until combined. Set aside.

Slice the brussels sprouts, apple, and shallot. Set aside.

Preheat the All-Clad d3 ARMOR fish pan over medium heat and add 2 tablespoons of olive oil. Season the salmon generously with salt and pepper. Once the pan is hot, place the salmon in the pan skin side down and don’t move it around. Cook for 4 minutes, then flip the salmon. Cook for another 2 minutes. Turn salmon to the side and cook for another 1-2 minutes. Then, flip salmon on the other side and cook for 1-2 minutes until desired doneness is reached.

Remove salmon from pan and allow to rest covered with foil as you make the brussels sprouts.

Prepare brussels sprouts using the same All-Clad d3 ARMOR fish pan. Preheat pan over medium heat and coat with olive oil. Add shallot and stir with a wooden spoon, scraping up any brown bits leftover from the fish. Cook for about a minute. Add the brussels sprouts and stir, coating the brussels sprouts in oil. Cook for about 2 minutes. Add 1 teaspoon of kosher salt and continue to cook for another 4 minutes. Stir in the apple and lemon zest and cook for 3 minutes. Finally, add the garlic and lemon juice and stir to combine, cooking for another 1 minute. Finish with an additional 1 teaspoon of kosher salt.

Plate the brussels sprouts first and lay the salmon filet atop. Sprinkle the entire dish with sage gremolata. This fall seafood dish is a real stunner when it arrives at the table.

GIVEAWAY:

We used the All-Clad d3 ARMOR Fish Pan to create the recipe shared in this post. For one lucky reader, it’s yours for FREE (retail price $199.95).

Photo Courtesy of All-Clad

To Enter:

1. Leave a comment on this post

For additional entries:

2. Share this post link on Facebook, then come back and leave a SEPARATE comment letting us know that you did

3. Share this post link on Twitter, then come back and leave a SEPARATE comment letting us know that you did

4. Share this post link on Instagram, then come back and leave a SEPARATE comment letting us know that you did

5. Share this post link on Pinterest, then come back and leave a SEPARATE comment letting us know that you did

(…and yes, we will check that you actually shared the link!)

Giveaway open to US residents only. Maximum 5 entries per person. Giveaway ends 10/16/16 at 11:59pm CST and winner will be announced on this blog post the next day. Giveaway is in no way sponsored, endorsed, or administered by, or associated with Facebook, Twitter, Instagram, or Pinterest.

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Posts

Get Your Kicks (#Route66)

Posted on 10.04.2016

This post is sponsored by ALIVE Influencer Network + The Missouri History Museum

This week we were invited to a private tour of the new Route 66 exhibit at the Missouri History Museum here in St. Louis. The is exhibit is free to the public, and the history museum staff did an excellent job in conveying the significance of Route 66 to St. Louis history.

Through this post, I hope you learn a little more about St. Louis history and the impact Route 66 had on the St. Louis culinary scene.

One of my favorite parts of this exhibit was the section about FOOD (go figure). Located right along Route 66 at Big Bend and Clayton Road was The Parkmoor, St. Louis’ first carhop restaurant! Pictured here is a uniform the first carhops in St. Louis would wear. The concept of carhops was just catching on in America, and the Parkmoor brought this craze to St. Louis in 1930. After many years of success, the Parkmoor struggled to compete with other St. Louis restaurants, and closed in 1999. A Walgreens now stands in the old Parkmoor space.

One place I know that hasn’t changed much since it opened in 1941 along Route 66 is Ted Drewes. For those of you that haven’t visited St. Louis, Ted Drewes is arguably the best custard on the planet. On any given night of the week, crowds flock to Ted Drewes for delicious frozen treats. It’s a family tradition of ours to stop by on the way home from Cardinals games (and also ironically after we go to the dentist…). The Route 66 exhibit boasted the original Ted Drewes uniform worn by Mrs. Drewes senior herself.

Another delicious stop along Route 66 was (and still is!) Carl’s Drive In. Freshly brewed root beer, greasy burgers smashed on a flat top grill, and a limited number of spinning bar stools. Located close to the Kirkwood/Webster Groves border, I grew up knowing to always sit on the Kirkwood side. I wouldn’t want to be caught dead in our rival high school’s seats across the way. Just like Ted Drewes, Carl’s is a must-eat place in St. Louis.

The history museum did a great job of providing information about other St. Louis restaurants, including Steak n’ Shake:

Weary travelers were bound to run into this distinct sign along Route 66, illuminating the way to a good night’s sleep.

The original Chase Park Plaza sign is also on display, and was one of my favorite parts of the exhibit. This original Chase Park Plaza sign was first displayed in the early 1940s. The Missouri History Museum restored this sign for the exhibit, and it is simply a showstopper. The 500-room Chase Hotel opened in 1922, then in 1928 the 28-story Park Plaza was built right next door. In 1947, the two properties merged to form the Chase Park Plaza.

I loved these maps. It was fascinating to see where our house is in relation to Route 66. Did you know that they wanted Route 66 to be Manchester Road but it really ended up being Watson? Watson wasn’t as paved and less traveled than Manchester, but it ended up being Route 66!

This airsteam in this exhibit seemed a little too tight for real humans to fit inside, but it sure was a popular way to travel along Route 66 back in the day. When you peak inside the one pictured below, you’ll see a full functioning kitchen, dining area, and living area. Nowadays, when I see airstreams, the first thing I think of is: food truck!

Overall, the Route 66 exhibit at The Missouri History Museum was a great experience. I had no idea the culinary history found along this winding road would be so rich. Although some iconic stops along Route 66 are gone, others live on as some of St. Louis’ most loved landmarks.

Near the end of the exhibit, there is a collection of pictures comparing St. Louis “then and now.” I’m obsessed with this first photo, of an old St. Louis sign welcoming travelers of Route 66 to our great city.

If you’re in St. Louis, this is an exhibit you won’t want to miss. It is free to the public and runs through July 16, 2017.

Get your kicks.

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Cielo

Salted Caramel Brownie Pie

Kevin Arndt / Bar Manager at Juniper

Lucky’s Market

All-Clad d3 ARMOR Fish Pan Giveaway!

Get Your Kicks (#Route66)

Pumpkin Muffins

Blueberry Bread

The Capital Grille

Vero