A new monthly magazine dedicated to cooking and the food biz in St. Louis is dishing out a healthy serving of foodie fare.
The publisher, Catherine Neville, is former editor and co-founder of Sauce Magazine. In her newest publication, the feature articles range from in-depth profiles of local haunts and new takes on basic cuisine, such as fish or poultry, plus plenty of libation recipes for eager party hosts.
The magazine, which can be found free of charge at more than 500 St. Louis locations, tests and rates cookware and takes little-known ingredients such as black garlic and places them in the spotlight of one’s next meal.
A glance at the website shows a multimedia focus with online exclusives, slideshows, videos and Podcasts to further entertain.
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