Slow Food Art of Food Menu
Jul 24, 2008 St. Louis, chefs, missouri
This is why you want to buy tickets for Art of Food
222 Artisan Bakery / Goshen Coffee - Debbie Sultan / Matt Herren
- 222 Artisan breads in roll form: bacon, brioche, and sun dried tomato olive and feta
- Goshen-roasted Costa Rican pour-over drip coffee
Bailey’s Chocolate Bar / Rooster – Robin Murphy
- Fruitland roast beef sandwich with red onion marmalade and herbed Heartland Creamery goat cheese on a housemade roll
- Bailey’s buttercream chocolate bar cake
An American Place – Joshua Galliano
- Prairie Grass Farms lamb and foie gras ballotine, apple mustard, chickpea salad, saba
Annie Gunn’s – Lou Rook III
- Duroc pork belly confit on Companion brioche roll with Atomic horseradish mustard and house made local peach chutney
Araka – Mark Curran
- Prairie Grass Farms housemade sausages
- Local heirloom tomato salad
Erato on Main – Kevin Willmann
- House smoked Guthrie Farms chicken with local vegetable chow chow
Local Harvest Grocery - Clara Moore
- Housemade hummus served on local cucumber circles and local tomatoes tossed with fresh pesto and served on Companion crostinis
Moxy Bistro - Eric Brenner
- Duck breast with grilled peaches
Niche - Gerard Craft
- Slow-roasted Greenwood Farms pork butt sandwiches with brussel sprout slaw on Companion bread
Schlafly Bottleworks - Matt Bessler
- Schlafy “Gardenworks” beet and Arugula salad
- Troutdale Farms smoked Trout Mousse with English cucumber cups
- Bacon-wrapped Hinkebein Hills Farm smoked pork tenderloin with Schlafy pale ale raspberry BBQ sauce
Sidney Street Café - Kevin Nashan
- Hinkebein Hills Farm smoked pork butt with cornmeal “toast”, Eilerman Brothers peach bbq glaze, Claverach Farm greens and pickled peaches
- On the Wind Farms watermelon gazpacho with jumbo lump crab
Veruca - Mathew Rice
- Local peach and lavender trifles
Tags: 222 Artisan Bakery, An American Place, Annie Gunn's, Araka, Art of Food, Bailey's Chocolate Bar, David Bailey, Debbie Sultan, Erato on Main, Eric Brenner, Gerard Craft, Goshen Coffee, Joshua Galliano, Kevin Nashan, Kevin Willmann, Lou Rook, Mathew Rice, Matt Bessler, Matt Herren, Moxy Bistro, Niche, Rooster, Schlafly Bottleworks, Sidney Street Cafe, Veruca
If you were cool…
Jul 21, 2008 St. Louis, events, slow food
you would be at Mad Art Gallery this Saturday for Slow Food St. Louis’s annual fund raiser, The Art of Food.
Full event details are at artoffood.org though what you’ll really want to know is who the chefs are:
Debbie Sultan & Matt Herren - 222 Artisan Bakery and Goshen Coffee
Joshua Galliano - An American Place
Lou Rook - Annie Gunn’s
Mark Curran - Araka
David Bailey - Bailey’s Chocolate Bar and Rooster
Kevin Willmann - Erato on Main
Eric Brenner - Moxy Bistro
Gerard Craft - Niche
Matt Bessler - Schlafly Bottleworks
Kevin Nashan - Sidney Street Cafe
Mathew Rice - Veruca
and possibly more to come…
Tags: 222 Artisan Bakery, An American Place, Annie Gunn's, Araka, Art of Food, Bailey's Chocolate Bar, David Bailey, Debbie Sultan, Erato on Main, Eric Brenner, Gerard Craft, Goshen Coffee, Joshua Galliano, Kevin Nashan, Kevin Willmann, Lou Rook, Mathew Rice, Matt Bessler, Matt Herren, Moxy Bistro, Niche, Rooster, Schlafly Bottleworks, Sidney Street Cafe, Veruca
Holy Bavarois!
Nov 5, 2007 Illinois, events, restaurants
So it’s time to round out the 222 Artisan Bakery free ad campaign with the obligatory comments on the open house. If you were hoping for pictures, well that’s just too bad. I didn’t take any. You should have gone.
I merely sampled, enjoyed, and was quickly blown away once again.
To be honest, I wasn’t entirely sure what an open house at a business would entail, but upon arriving, I quickly saw that for 222, it’s a congregating of their loyal fan base in a three hour window to (a) drool (b) taste and (c) drool some more.
Specifically what that meant was that Matt and Deb got to show off some seriously rockin’ pastry skills as the gist was basically that we got to try most of their holiday creations, sample what I assume were a couple new additions to the bakery, and place orders for whatever our hearts might want need for Thanksgiving. Amazingly, they’re actually going to be working from 7-11AM Thanksgiving morning to “ensure maximum freshness of your Holiday Treats.” How awesome is that? Seriously?
The new offering appeared to be macaroons. They had pistachio, raspberry, and although I’d assumed it was chocolate, coffee. They were all of the good, chewy macaroon variety, as apposed to the crunchy ones, or the almost glue like ones that threaten to keep teeth as souvenirs. The pistachio was especially interesting, and it appeared to be the unanimous favorite by all those in the shop while we were there.
We also tried the Bavarian Apple Tart which had a sort of a crumb topping sprinkled atop apples that had been layered into a cream cheese filling.
And then — oh then — there was the Apple Caramel Bavarois. This is the kind of thing that will threaten to plump me back up again, because I can just about guarantee I’ll be dreaming about it at some point. I’m not sure how they make their bavarois, but traditionally it’s basically a whipped creme anglaise that’s been stablized with gelatin. As a result, thought it’s a custard, it has a much lighter almost mousse like mouth feel. It was an incredibly elaborate dessert as it had been assembled in a tube mold such that the bavarois completely surrounded what appeared to be a smaller rectangular apple terrine down the middle. They’d have to comment more on how they did it because I wouldn’t even know where to begin. Honestly, I wish I’d taken a picture, so you could appreciate the skill involved, because my description can not do it justice.
Its taste brought to mind a caramel apple but in a more subtle way because of the lightness of the custard. I can’t recall if it was completely surround by pastry, but the bottom was for sure, and the entire thing was then coated with chocolate after being turned out. It had to have taken forever, and my only regret is that we don’t have more people to share it with this holiday season, as we only needed to buy one.
I’m not sure if they’re still taking orders or not, but here’s the complete list of what they’re offering for the holidays. I’m sure you could twist their arms if you call this week.
Breads
- Cranberry Walnut $5
- Sourdough $5
- Hard Rolls (12) $7
- Brioche Rolls (12) $8
Breakfast Treats
- Quiche (10″, Cheese or Vegetable) $26
- Cinnamon Rolls $2.75
- Croissants $1.95
- Chocolate Croissants $2.50
- Pumpkin Bread $4
Desserts
- Bavarian Apple Tart $16
- Caramel Nut Tart $16
- Pumpkin Pie $12
- Apple Caramel Bavarois $18
- Cranberry Apple Strudel $12
Tags: 222 Artisan Bakery, Debbie Sultan, Edwardsville, Matt Herren
222 Artisan Bakery
Nov 2, 2007 Illinois, coffee, restaurants, reviews
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If you’re unfamiliar, let me tell you a quick story — at least as I understand it:
A man meets a woman in San Francisco. They both go to baking school. They fall in love and move to Seattle to follow their joint-love of coffee. Then, tired of being in the hustle and bustle of the nation’s largest coffee scene, they decide to pack it up and carve out a simpler life for themselves where they could be a greater part of the community back in the girl’s hometown, Edwardsville.
Things start out small. Roasting in a small custom built roaster at their home they begin selling coffee under the name Goshen through local businesses and the local Farmers’ Market. Then they build a wood burning oven and the baked goods quickly gather a following at the market until finally, to the joy of those in the know, they open a storefront in July of 2005.
That shop is 222 Artisan Bakery and in it you can taste perfection.
So, to Matt Heren and Debbie Sultan, I’m sorry I dropped the ball and didn’t post this sooner. And for the rest of you, as words can not fully explain my affection for what Matt, Deb, and their staff do, you’ll have to continue this one after the jump, as there’s lots of pictures.
Tags: 222 Artisan Bakery, bread, Debbie Sultan, Edwardsville, Goshen Coffee, Matt Herren, pastries
