Cathedral Square Brewery is taking over the taps at Hendricks BBQ!

CSB

FOR IMMEDIATE RELEASE

 

Cathedral Square Brewery

3914 Lindell Blvd.

St. Louis, MO  63108

Saint Louis, MO (August 1, 2013) – Cathedral Square Brewery is hosting a “Tap Takeover” at Hendricks BBQ, recently named Favorite New BBQ Joint by the St. Louis Post Dispatch and Best American Restaurant in the 2012 by Best of Mid Rivers Poll, starting today and running until the kegs are dry!  Brewmaster, Brian Neville, will be on site this evening from 5pm – 7pm, to educate Cathedral Square aficionados about the brewing process, their products and upcoming events.

The “Tap Takeover” is running in conjunction with Craft Beer week, which kicked off on July 27, 2013 and culminates on August 4, 2013, and will feature the full line of Cathedral Square products: Belgian-Style White Ale, Belgian Abbey Ale, Repent Rye, Hail Mary Belgian-Style IPA, Ave Maria and Holy Moly.   

For additional information, contact Alison Hankins, Chief Marketing Officer, at cmo@nectarmediagroup.com.

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Room with a ‘Cue: Striking and spacious, Hendricks goes after barbecue in a big, big way

By Ian Froeb

Thursday, Nov 22 2012

8356960.87

 

 

 

 

Photo By Jennifer SilverbergThe “Half & Half” is half-rack of St. Louis-style and half rack baby-back ribs, shown with a side of green beans.

Look: I can tell you that Hendricks BBQ sprawls across 17,000 square feet on two floors. I can tell you that this restaurant along St. Charles’ historic Main Street is also slated to be a live-music venue and a moonshine distillery (neither is operational yet), that it seats some 600, that the upper deck of its patio affords a view of the Katy Trail and the parking lots alongside it so sweeping that even the parking lots themselves look majestic. I can tell you all this and more besides, but nothing conveys the sheer size of the place better than the moment when a server sets a slab of baby-back ribs thicker than your own forearm in front of you, and before your perspective can unskew itself, you think, “Is that all?”

It feels odd to call a cuisine as essentially American as barbecue not merely trendy, but glowing-with-radioactivity hot. Yet if you have any doubts, Hendricks BBQ provides the proof as well as the exclamation point. This is no barbecue joint or shack or roadside stand; it’s the sort of showy production that in another decade would have been a corporate-clubby steak house or sleek pan-Asian sushi bar. Its owners aren’t grizzled veterans of the barbecue circuit; they’re physician Gurpreet Padda and Ami Grimes, partners in In Good Company, whose diverse restaurant portfolio includes Cafe Ventana, Sanctuaria and Diablitos Cantina. (Hendricks takes its moniker from Grimes’ maiden name.)

At a glance the spacious dining room does look as if it were ordered straight from the ‘cuetalog, with its forest’s worth of weathered-wood paneling and pig-prominent décor. But the room’s tall windows and dramatic vaulted skylight both brighten the space and give it a more contemporary feel than, say, the sprawling 17th Street Barbecue in O’Fallon, Illinois, and a series of paintings of blues musicians — commissioned originals, no less — balances the barbecue tchotchkes. Though the menu makes the sacrilegious claim that the ribs at Hendricks are “fall off the bone tender,” pitmaster Matt Vanderbeck and Chris Lee, executive chef of Padda and Grimes’ restaurant group, prove themselves adept at the arts of the smoker and Southern cuisine.

Taste test: How 5 new barbecue joints stack up

STL post

 

 

 

January 25, 2013 12:00 am

By Evan S. Benn ebenn@post-dispatch.com

HENDRICKS BBQ WAS OUR FAVORITE!

Beer, baseball and barbecue are three things St. Louis does well — very well, if we do say so ourselves.

And just as new breweries pop up and the Cardinals bring in fresh talent, the area’s barbecue landscape is constantly evolving.

When colleague Joe Holleman and I went hunting for the best BBQ ribs in 2009, we hit some tried-and-true classics: 17th Street, Smoki O’s, Pappy’s.

In 2011, a Pappy’s spinoff called Bogart’s opened in Soulard, drawing a raving three-star P-D review (the highest rating, as far as our records indicate, that the paper has awarded a BBQ joint).

And new barbecue shops keep on rolling. In St. Louis, it seems, if you smoke it, they will come.

Here’s a look at five local barbecue places that opened in the past year and how their smoking stacks up.

BBQ ASAP

Where 15581 Manchester Road, Ballwin • Hours Lunch and dinner daily • More info 636-256-1908; bbqasap.com

Ribs A pink hue surrounds these fall-off-the-bone baby-backs, which may have seen a bit too much time in the smoker. I prefer my ribs to show some resistance.

Meat Pulled pork was pretty dry and not very smoky, but the good-size chunks were well seasoned and properly porky. ASAP’s barely spicy “hot” sauce kept things interesting.

Sides A five-bean “casserole” in a sweet, dark sauce with pork is a welcome change from usual baked beans. Warm applesauce is pretty thin, not as chunky as advertised, but as sugary as pie filling.

Special sauce ASAP (Always Smoked, Absolutely Perfect) owners Jim and Mary Randall are professional, competitive BBQers who bought out the former Mr. Harry’s Carnival Foods last year and turned it into a BBQ-only shop. A deep menu includes a pastrami Reuben sandwich, smoked turkey and chicken, and a baked — not boiled — potato salad.

GOBBLE STOP SMOKEHOUSE

Where 1227 Castillon Arcade Plaza, Creve Coeur • Hours Lunch and dinner Monday-Friday, dinner Saturday • More info 314-878-5586; facebook.com/gobblestopsmokehouse

Ribs Gobble Stop bucks the BBQ trend by focusing on smoked chicken and turkey, not pork and beef. The turkey “ribs” are actually bone-in, white-meat shoulder pieces, and they may very well be the best thing I tasted on this adventure. Smoky, succulent, tender and seasoned all the way to the bone, turkey ribs are where it’s at.

Click here to read more . . .

Christopher Lee brings home the victory at the Taste of St. Louis Chef Battle Royale

FOR IMMEDIATE RELEASE

 

In Good Company, LLC

5203 Chippewa, Suite 301

Saint Louis, MO  63109

 

Christopher Lee brings home the victory at the Taste of St. Louis Chef Battle Royale

Saint Louis, MO (October 2, 2012) – In Good Company, LLC, the company that brought you Café Ventana, Sanctuaria, Diablitos Cantina and Hendricks BBQ would like to their congratulate Executive Chef, Christopher Lee on his victory this past weekend in the Chef Battle Royale at the Taste of St. Louis.

The Taste of St. Louis Culinary committee hand-selected eight of metro St. Louis’ top chefs to participate in the Chef Battle Royale. This bracket-style competition was a head-to-head battle in which each chef was expected to produce his or her best dish (per category) in front of a live audience.

In Round 1 of the competition, Chef Lee competed in “Battle Cheese” against Chef Carl Hazel of 1111 Mississippi.  His winning dish was a fondue crafted with Cherbourg, then topped with braised red onion and beet compote and goat and Bloomsdale stuffed tortellini finished with arugula pesto. Chef Lee scored the highest points ever awarded in the Chef Battle Royale in this round and earned 2 perfect scores.

In Round 2, Elizabeth Schuster of Fifi Coco faced off against Chef Lee in “Battle Mushroom” with his play on Italian coffee, service using a Bialletti style espresso brewer, milk foam and a reduction on Madeira with Shiitake, golden oyster, gray oyster and honseminji.

For the final round, “Battle Beef and Beer”, Chef Lee competed against Jack McMurray of Jack’s Distinctive Taste with a pan seared, herb crusted bone-in rib eye with Stella Artois mustard, butter lettuce tossed in a light mustard Stella Artois vinaigrette, beer battered onion rings and a Stella Artois pan sauce.  Round 3 also included a dessert,  in which Chef Lee created “The King of Ice Cream Sandwiches” using a chocolate chip and black walnut cookie stuffed with Budweiser ice cream.

For additional information, contact Alison Hankins, Chief Marketing Officer, at cmo@nectarmediagroup.com.

About In Good Company, LLC

In Good Company, LLC is owned by St. Louis’ well known and distinguished serial entrepreneurs Ami Grimes and Gurpreet Padda.  Priding themselves as being the patron saints of lost real estate causes with emphasis on restaurant projects and revitalizing surrounding communities with a mission to provide a comfortable, inviting atmosphere where people gather over great food and amazing cocktails for a unforgettable culinary dining experience.

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Taste of St. Louis Winner – Christopher Lee

ST. CHARLES, MO (KTVI) – Chef Chris Lee, of Hendricks BBQ, fresh off his victory at the St. Louis Chef Battle Royale this past weekend at the taste of St. Louis, prepared some award-winning fare for Tim.

Pulled pork, pineapple upside-down cornbread, greens, potato salad … even fried green tomatoes were on the menu!

Hendricks BBQ
1200 South Main Street
St. Charles, MO 63301

http://hendricksbbq.com/

Executive Chef, Christopher Lee and Sous Chef, Tim Brown took home 3rd place in the 2012 Soulard Mardi Gras Crystal Cajun Cook-off

FOR IMMEDIATE RELEASE

 

Café Ventana

3919 West Pine Blvd.

Saint Louis, MO  63108

www.cafeventana.com

(314) 531-7500

 

Saint Louis, MO (February 8, 2012) – Saint Louis’ renowned and award winning Chef, Christopher Lee and Sous Chef, Tim Brown took 3rd Place in the Professional Division of the  2012 Soulard Mardi Gras Crystal Cajun Cook-off Saturday.  The cook-off featured ten professional chefs and ten amateur chefs competing for the title of Best Cajun/Creole Dish.  Café Ventana’s entry – “Creole Trinity 2” included She Crab Bisque, Cajun Oscar and Pecan Praline Catfish. The recipes will be featured on Café Ventana’s Facebook page later this week.

The All Out Creole Cajun Cook-off was hosted at St. Louis City Hall Rotunda and gave participants two hours to prepare their best entry.

Chef Lee is the Regional Executive Chef for In Good Company, LLC – the company that brought you Café Ventana, Diablitos Cantina, Sanctuaria, Cathedral Square Brewery and the soon-to-be Hendricks BBQ.

For additional information, contact Alison Hankins, Chief Marketing Officer, at cmo@nectarmediagroup.com or by phone at (314) 531-7500.

About Café Ventana

Café Ventana brings to Saint Louis the look and feel of a French Quarter bistro while offering deliciously comfortable foods that are crafted from the freshest, most locally produced ingredients available. From scratch-made beignets and locally roasted coffee to delectable sandwiches, salads and soups, dining at Café Ventana is truly a culinary experience.

About In Good Company, LLC

In Good Company, LLC is owned by St. Louis’ well known and distinguished serial entrepreneurs Ami Grimes and Gurpreet Padda.  Priding themselves as being the patron saints of lost real estate causes with emphasis on restaurant projects and revitalizing surrounding communities with a mission to provide a comfortable, inviting atmosphere where people gather over great food and amazing cocktails for a unforgettable culinary dining experience.

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Matt Seiter and Angie Cornish head to Del Maguey Mezcal Distillery in Oaxaca, Mexico

FOR IMMEDIATE RELEASE

In Good Company, LLC

5203 Chippewa, Suite 301

Saint Louis, MO  63109

Matt Seiter and Angie Cornish head to Del Maguey Mezcal Distillery in Oaxaca, Mexico

Saint Louis, MO (February 3, 2012) – In Good Company, LLC, the company that brought you Café Ventana, Sanctuaria, Diablitos and the soon-to-be Hendricks BBQ, is honored to be sending their award winning mixologist, Matt Seiter, from Sanctuaria, voted as one of Saint Louis’ TOP 10 BEST NEW RESTAURANTS and recently nominated for the WORLD’S BEST COCKTAIL MENU and Bar Manager, Angie Cornish, from Diablitos, a newly opened Mexican street fare dining concept, to Del Maguey Mezcal  Distilleries and Villages in Oaxaca, Mexico for a personal guided tour by owner Ron Cooper.  Their journey will take them to the Village of San Louis del Rio, the Village of Chichicapa and the Village of Santa Catarina to learn and experience the Mezcal process.

Del Maguey (pronounced: ma-gay) brings you a collection of fine, rare, unblended mezcals made by individual family producers in tiny remote villages scattered throughout the state of Oaxaca (pronounced: wah-ha-kah), Mexico. Each Del Maguey Mezcal bears the name of the village where it is produced. Using natural processes over four hundred years old, the village palenquero (maker) captures the true body and spirit of mezcal with only two ingredients: water and the heart of the maguey (agave).  These mezcals are truly unlike any others. They are the most rare, pure and fine available in the world.

 For additional information, contact Alison Hankins, Chief Marketing Officer, at cmo@nectarmediagroup.com.

 About In Good Company, LLC

In Good Company, LLC is owned by St. Louis’ well known and distinguished serial entreprenauers Ami Grimes and Gurpreet Padda.  Priding themselves as being the patron saints of lost real estate causes with emphasis on restaurant projects and revitalizing surrounding communities with a mission to provide a comfortable, inviting atmosphere where people gather over great food and amazing cocktails for a unforgettable culinary dining experience.

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Chef Christopher Lee will be fixin’ up fine Cajun Cuisine to defend his First Place Title at the Soulard Mardi Gras Crystal Cajun Cook-off

FOR IMMEDIATE RELEASE

Café Ventana

3919 West Pine Blvd.

Saint Louis, MO  63108

www.cafeventana.com

(314) 531-7500

 
Saint Louis, MO (February 2, 2012) – Saint Louis’ renowned and award winning Chef, Christopher Lee will be returning to the Soulard Mardi Gras Crystal Cajun Cook-off this Saturday, February 4, 2012, to defend his First Place title in the Professional Division.

The All Out Creole Cajun Cook-off will be hosted at St. Louis City Hall Rotunda from Noon – 4pm.  The competition will feature ten professional and ten amateur chefs competing in respective categories for the title of best Cajun/Creole dish, giving participants two hours to prepare their prize winning dish.

Last years winning entry was “Creole Trinity”, including spicy fried chicken and cornmeal waffles with bourbon butter and smoky bacon infused maple syrup, crawfish pie and BBQ shrimp and grits – straight out of the bayou!

Chef Lee is the Regional Executive Chef for In Good Company, LLC – the company that brought you Café Ventana, Diablitos, Sanctuaria, Cathedral Square Brewery and the soon-to-be Hendricks BBQ.  In Good Company, LLC is owned by Ami Grimes and Gurpreet Padda.

For additional information, contact Alison Hankins, Chief Marketing Officer, at cmo@nectarmediagroup.com or by phone at (314) 531-7500.

 About Café Ventana

Café Ventana brings to Saint Louis the look and feel of a French Quarter bistro while offering deliciously comfortable foods that are crafted from the freshest, most locally produced ingredients available. From scratch-made beignets and locally roasted coffee to delectable sandwiches, salads and soups, dining at Café Ventana is truly a culinary experience.

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Feast Your Eyes on Chef de Cuisine, Wil Pelly

 

FOR IMMEDIATE RELEASE

Diablitos Cantina

3761 Laclede Avenue

Saint Louis, MO  63108

www.diablitoscantina.com

(314) 644-4430

 Feast Your Eyes on Chef de Cuisine, Wil Pelly

 Saint Louis, MO (February 2, 2012)Diablitos Cantina, a Mexican street fare dining concept, is proud to announce that Wil Pelly, Chef de Cuisine, will be featured this Saturday, February 4, 2012, at Feast Your Eyes.  His tasting menu will include Rock Shrimp Ceviche with Avocado and Tomatillo, Mescal Poached Pear with Chipotle Crème, Tuna Roll-up and Tamarind Candies with Cinnamon Cayenne Spun Sugar.

Feast Your Eyes is a free event at the Contemporary Art Museum St. Louis the first Saturday of each month, featuring art-inspired food created by some of St. Louis’ most innovative chefs.  Each chef is given a tour of the Contemporary Art Museum’s current exhibition and then creates unique dishes inspired directly by the art.

Ami Grimes and Gurpreet Padda own Diablitos, brought to you by In Good Company, LLC, the same company that brings you Café Ventana, Sanctuaria, Cathedral Square Brewery and the soon-to-be Hendricks BBQ.

For additional information, contact Alison Hankins, Chief Marketing Officer, at cmo@nectarmediagroup.com or by phone at (314) 644-4430.

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