STL Eats, Pt. 3: A Day of STL Specialties

by EP

On my last day in St. Louis, Annie and I packed in a lot of activities, including stopping by the Taste of St. Louis and walking around Lafayette Park. We also happened to pack three St. Louis food specialties into the day (and, well, our mouths): gooey butter cake, toasted ravioli, and Ted Drewes frozen custard.

Specialty #1: Gooey Butter Cake

Gooey Butter Cake may not be the most appealing name ever created, but people in STL are crazy for this stuff. It's a yellow cake made with butter, sugar, and cream cheese, then different ingredients/flavorings are mixed in. Annie and I went to Park Avenue Coffee near Soulard, a bakery that boasts 73 flavors of GBC! We ordered coffees and heard about the dozen or so flavors they had in the shop that morning (the flavors rotate daily; for any of the other 60 flavors, you need to order online).

Cook to Live, Live to Cook

by Xani


So, I managed to spend another entire weekend cooking.  What has happened to me??  I guess I'm figuring out that the challenge, excitement, and sense of accomplishment that comes with successfully preparing food, then sharing that food with my friend and family, is not such a bad way to spend one's time.  Plus, we got to eat like kings without leaving the house or shelling out tons of money at restaurants.  All good things.


Like last week, I want to share with you some of the things I cooked and what I learned.  I took more pictures this time!

STL Eats, Pt. 2: What's...Pappy's, precious?

by EP

My second day in STL was chilly and drizzly and I was glad to start the day with a trip to an old college haunt, Kaldi's coffee. After a nice cup o' joe and a piece of pumpkin bread, Annie and I were off to the downtown area to check out Pappy's Smokehouse. Yes, immediately following breakfast, we found ourselves waiting in line for lunch at Pappy's at approximately 10:45am. The rule around there is they make what they make, and when they run out, they're out - get there too late and you're out of luck.