Two Unrelated Points About Coffee

If you truly love coffee and you’ve written Kaldi’s off, don’t!

While I’ve personally been critical of them in the past, I’ve never disliked them as a roaster and it’s time for an update because over the last couple years, as they’ve gotten into direct sourcing of green coffee and consumer education, they’ve raised the bar in regards to what coffee can be in St. Louis. Many of these beans have been fantastic and Kaldi’s regularly hosts educational cuppings and brewing demonstrations in each of their locations to teach you about what the various regions and varietals of coffee taste like, and how to get the most from them at home.

Additionally,

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Useless Cooking Tip #2: Fast Soaking Beans

Two years ago, in a night of cooking and drinking, a YouTube video was born

Thanks to the power of iMovie, it now has a sequel of vastly superior production quality

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#stl Twits

St. Louis Restaurants on Twitter
St. Louis Restaurants on Twitter

St. Louis Restaurants on Twitter

St. Louis Restaurants on Twitter

For weeks I’ve scoured many of your Twitter feeds.  Sometimes I found the St. Louis restaurants, chefs, and other food-related accounts I hoped to. But then I also found things that would make for a bizarre demographic study of St. Louis foodsters.  Like, apparently, a lot of you are LeVar Burton fans.  At first I wondered, are you Reading Rainbow fans or Trekkies? And then I looked at LeVar Burton’s Twitter feed and along with learning that he felt The Who’s halftime show sucked and if you call him during Lost he will hurt your feelings, he has 1,607,229 followers.

But why the research?  Because Twitter blessed us with lists so that we can create organized feeds of people we don’t actually want to follow personally.  And that gave me the opportunity to waste my time assembling four lists that encompass every restaurant, chef, grocer and coffee shop located in St. Louis currently on Twitter. Word Up!

Click the links above and if I missed any, let me know @stlbites.

Get it Fresh: Intelligentsia Zirikana @ Whole Foods

Delivered Monday to Whole Foods Brentwood was a Direct Trade Intelligentsia coffee, the Zirikana, Rwanda: Bufcafe, that was roasted 2010.02.04.

Here’s what Intelligentsia has to say about the coffee..

Extremely fruit-forward and sincere. Peach nectar precedes a honeyed mouthfeel and an extended flavor of grape, lime and nectarine. A finish of cacao and walnut frame the experience.

Get it while it’s fresh…and sorry I didn’t mention it sooner.

Note: Because coffee is so much better fresh, I welcome any coffee roaster or merchant of specialty coffee in St. Louis, that has dated roasted products, to email me when you have a freshly roasted coffee.  I will post it for people to snatch up at its best.

»crosslinked«

Swineitiative

Vande Rose BaconAs Anthony Bourdain once noted, “If you want to make people happy, give them bacon.” Apparently having had a great deal of success with their temporarily carrying Benton’s bacon last year, in addition to always stocking Nueske’s, The Wine and Cheese place has taken note of Bourdain’s words dubbing 2010, “the year of bacon.”  As their newsletter today stated, the existing plan is to feature one new artisanal bacon per month sourced from throughout the country.  The first featured will be Vande Rose’s highly acclaimed Duroc bacon which Momofuku’s David Chang called,  “one of the best bacons ever.”

Two questions:

  1. 1. Who wants to start a blind bacon-tasting club?
  2. 2. Who do I beg to bring in Scott’s Country Jowl Bacon?

The Unofficial Dried Pasta of stlbites.com

farfallone.jpgShort of that scene in The Godfather where Michael whacks Sollozzo after going to the lavatory and pulling the pistol out from behind the toilet with the totally sweet, gravity-fed, pull chain flusher, Francis Ford Coppola is not a name most people would associate with pasta. As it turns out, however, along with his wine and olive oil businesses, Coppola owns Mammarella–a company that specializes in pastas and pasta sauces. While I won’t (or don’t) condone the use of store bought pasta sauces because it’s just too easy to make your own, dried pasta, on the other hand, is a staple in most of our homes and, hands down, my favorite is Mammarella’s Farfallone.

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Roger Ebert on Food, Inc.

foodposter

Last Friday, Food, Inc. was released to an additional 90 theaters across America including Landmark’s local Plaza Frontenac location.  As my saying the movie is a must-see is as biased an opinion as they come, how about a snip of what Roger Ebert had to say about his viewing of the film?

This review doesn’t read one thing like a movie review. But most of the stuff I discuss in it, I learned from the new documentary “Food, Inc.,” directed by Robert Kenner and based on the recent book An Omnivore’s Dilemma by Michael Pollan. I figured it wasn’t important for me to go into detail about the photography and the editing. I just wanted to scare the bejesus out of you, which is what “Food, Inc.” did to me.

Free Food, Inc. Screening Tuesday, April 14

Food Inc Poster

How much do we really know about the food we buy at our local supermarkets and serve to our families?

Slow Food St. Louis is pleased to announce our participation in a special screening of the new documentary, Food, Inc.

The makers of the film, Magnolia Pictures, and Participant Media, have graciously donated 130 tickets to the Tuesday, April 14th viewing of the film at the Tivoli Theatre.  Officially due out June 12th, this is your chance to not only see what is sure to be a moving film months before opening, but also for free!

Those interested in attending can RSVP at http://sites.google.com/site/foodincrsvp/

Once there, click on the link for St. Louis and enter in your information. It’s first come, first serve, and people will be contacted by the film company – not Slow Food St. Louis – about their tickets.

For more information, continue reading after the jump or visit director Robert Kenner’s website for a complete trailer and reviews of the film.

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Market Watch: Maplewood Farmers’ Market Starts Today

200904010645.jpgWhat many consider to be the most festive market–The Maplewood Farmers’ Market–begins it’s season today (Wednesday April, 1) and will run through the end of October.

I think this is a little earlier than in the past because it actually caught me off guard. But it’s totally sweet news, right?

Good, clean and fair does not always equal quality

I briefly touched on something similar before, but over at Serious Eats, Ed Levine nails it

I am so down with the food revolution you have no idea. It’s just that I think it’s high time we realize and acknowledge that good intentions and responsible stewardship, and even passion, are not by themselves enough when it comes to making great artisanal food.

You need three things:

Experience: Which means time allowing for lots of trial and error and sufficient apprentice time
Time: To understand how to make it good
Knowledge: That is, you have to know how to do something, and when it’s delicious