I recently came across a phrase in something I was reading that referred to this time of year as âsummerâs golden hour.â It was a revelation that captured the essence of what Iâve always felt about late summer, which is my absolute favorite season. You can feel things start to slow down, and even though the intensity of peak summer isnât there in the form of heat and light, the colors seem much more saturated. I can't think of a better time of year to be outside. (If you like float trips, now is the time.)
Itâs a bit of an odd time of year for food, though. Tomatoes, which were pretty mediocre this year, are all but gone. So are corn and peaches. Weâre not quite into the heartier autumn produce, though. I asked area chefs to weigh in on what excites them during this transition period and got some interesting answers that will hopefully inspire your next romp in the kitchen. If youâre feeling really ambitious, use one of their ideas during your next late summer/early autumn dinner party, which should go off without a hitch, thanks to the tips (and recipe for delicious pretzel crusted cod) shared by Tenacious Eats chef-owner Liz Schuster.
Until next time, soak up as much of this sunlight and warmth as you can.
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The Scoop
đŠ JUST ANNOUNCED
Taste a custom St. Louis Magazine ice cream flavor (for free!): We may have gotten an early taste of autumn, but summer temperatures will be with us for a whileâgood news for those of us who canât get enough ice cream. Iâm one of them, and on September 23 from 4â6 p.m., Iâll be at Sutton Loop Park for an ice cream social with my dear friend and SLM dining editor George Mahe. Singers Ice Cream is creating a custom SLM flavor just for the occasion. RSVP for free to let us know you're coming. We can't wait to see you.
đ„ NEW BAKERY ALERT
SkĂĄld Bakery to open in Lindenwood Park: If youâre a regular at Tower Grove Farmers Market, chances are youâve enjoyed delicious pastries from SkĂĄld Bakery, Kyle Shelby and Natalie Suntrupâs outstanding Scandinavian-inspired bakery. Soon, fans of their cookies, croissants, and cardamom buns will no longer have to wait for Saturdays to enjoy their delicious treats; the pair announced that they plan to open a brick-and-mortar location at 3825 Watson, in the former home of Kounter Kulture and Pint Size Bakery in Lindenwood Park. Although SkĂĄld is slated to take over the space in November, the initial few months will be focused on pre-orders and wholesale; the business is then scheduled to open to the public next spring. Check out SLM contributor Heather Riskeâs full story about the forthcoming bakery here.
đł CULINARY COURSES
MOBOT offers a range of educational culinary offerings this fall: When you think of course offerings at the Missouri Botanical Garden, your mind likely goes to home gardening. However, the garden has a wide range of classes this autumn, many of which relate to food and cooking. From pickling and seasonal autumn cooking to desserts of the desert, there are many opportunities to expand your culinary knowledge alongside fellow food enthusiasts. For more information and to register, click here.
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Tenacious Eatsâ Liz Schuster on the perfect fall dinner party
Tenacious Eats owner and executive chef Liz Schuster loves to throw a good party, especially this time of year when the fall vibes are filling the air. Over the years, sheâs found that there is an art to the dinner party, and sheâs sharing her best practices that are guaranteed to make your get-together feel special. Among them:
Know your guests. By finding out dietary restrictions and preferences before they arrive, you set a welcoming tone for the actual get-together.
Be mindful of the atmosphere. Soft lighting, music and unfussy table decor create an inviting scene and facilitate conversation.
Keep dishes simple, and make as much as you can ahead of time. The last thing you want is to be running around in the kitchen when you're supposed to be hosting.
Donât forget coffee and/or after dinner drinks. This lets people know you want them to stay around and socialize.
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