There’s no place like home.
And that’s the reason Taste of St. Louis has moved back to downtown St. Louis, a sentiment Chuck Justus, executive director of Taste It Production’s, the festival’s new owner organization, shared with many.
“It made sense for us to move it back downtown. It flourished there, and it needed to return,” Justus said. “Downtown St. Louis is the perfect location. There’s so much going on, especially that weekend – the Cardinals are in town, and there are a couple of concerts. People will have easier access to the festival when they’re already downtown anyway.”
Good news, but for lovers of street festivals and food like me, I don’t need another reason to come downtown to eat up and enjoy, especially along Taste of St. Louis’ Restaurant Row.
“This year we’ll have 40 restaurants, offering more diversity,” Justus said, noting the new international eateries, such as Afghan cuisine from Sameem, and Ethiopian from Meskerem.”
Look for restaurants on the row that had been recently missing. Making a return with the move back downtown includes Ruth’s Chris and The Melting Pot. For just a few bucks, each eatery on Restaurant Row will offer “taste bites” to sample.
“For 20 bucks you should be able to have a great meal from several restaurants,” Justus said. “And to help keep everything affordable, we’ll have hydration stations. Just bring in your own empty water container and fill it up for free.”
While you eat, drink and stroll the grounds surrounding Soldiers Memorial Park, take in one of the music concerts planned at the Gaslight Music Stage, or check out the Healthy@Home area for fun food tips and family-friendly activities on the Family Kitchen Stage.
Don’t miss the chance to watch a battle on the culinary main stage, the location of St. Louis’ Chef Battle Royale where eight chefs with knives, spoons and pans will vie for top honors.
“I encourage everyone to swing by and check out the battles. It’s going to be way more exciting than it ever was before,” Justus said.
Returning to defend his 2018 championship title is Thu Rein OO, executive chef at The Crossing. The rein will face this year’s challengers: Cassy Vires, executive chef, Winslow’s Home & Farm; Austin Hamblin, executive chef, Cork Wine Bar; Matt Birk, executive chef, Union 30/Hotel Saint Louis: Jason Sparks, executive chef/owner, Layla; Matt Dubois, executive chef, The Scottish Arms; Matthew Dawson, executive chef, Cafe Coeur; and Emily Novotny, pastry chef, Eleven Eleven Mississippi.
Battle rounds begin on Friday, Sept. 13 with Round 1: Battle Plant-Based Protein. Rounds continue on Saturday and Sunday with the final battle, Round 7: Battle Seafood & Reisch Gold Top Beer, taking place at 4 p.m. Counted among the judges for the final battle is yours truly. I can’t wait to watch the chefs in action and taste what they have planned to place on the center of the plate.
Festival opens at 4 p.m., Friday, Sept. 13, continuing from 11 a.m. to 11 p.m., Saturday, Sept. 14, and from 11 a.m. to 6 p.m., Sunday, Sept. 15. Admission is free. To learn more about musical guests, food programs and this year’s battling chefs, check out tastestl.com.
To get you hungry for this year’s event, try your hand at Scottish Arms Chef Matt Dubois’ Mushroom Toasts.
1 loaf of crusty bread.
1 pound mixed fresh mushrooms
1 shallot
1 tablespoon olive oil (plus more for toasting)
1/2 teaspoon sherry vinegar (or balsamic)
1 head of garlic
1 log of chevre (goat cheese), room temperature
1/4 cup honey (chef recommended honey thyme)
2 Calabrian chilies (substitute with sriracha if unavailable)
Fresh basil
Preheat the oven to 400 F. Cut the top off of the garlic head to expose the cloves, drizzle with olive oil and wrap garlic in aluminum foil. Roast for 30 to 40 minutes.
Turn on the broiler. Slice the bread about 3/4 of an inch. It needs to be thick enough to stand up to toppings, but still fit in your mouth. Drizzle the bread with olive oil and toast until deep golden brown (a touch of char is fine). Finely chop the chilies and mix into the honey.
Cut the mushrooms into large pieces, and mince the shallot. Heat a sauté pan, add the olive oil, then the mushrooms. Lightly brown the mushrooms and add the shallot. Cook until the mushrooms are browned, but still have a bit of meatiness to them. Remove from heat and add the vinegar.
Assemble toasts by spreading goat cheese on the toasted side of the bread. Pile on mushrooms. Squeeze a couple of cloves of roasted garlic on top. Tear a leaf of basil and give it a drizzle of the honey.
Editor’s note: Chevre log weight between 8 and 10 ounces. If you can’t find any, or you don’t care for goat cheese, try 8 ounces of full-flavor cream cheese.
