This Week's Dish: 'D'Eclair-ation' At La Patisserie Chouquette, Chef Brian Moxey Moves To Strange Donuts

By Molly Rippinger
In Food

Eclairs are quickly becoming the new vogue pastry of the hour thanks to Simone Faure of La Patisserie Chouquette, who is celebrating spring with her “D’Eclair-ation Collection.” Owner Faure and her crew are whipping up a line of designer eclairs that include lemon meringue, iced coffee, maple bacon, gold digger and mojito. One or two of the flavors are offered daily while you choose from the entire line on the weekends.

Image courtesy of La Patisserie Chouquette

Image courtesy of La Patisserie Chouquette

The culinary dreams of Regina Davis for her restaurant concept, Cafe on the Park, depend on the success of a Kickstarter campaign. In order to complete renovations to her space in Maplewood, Davis aims to raise $7,000 by April 23. Kickstarters have been wildly successful for other area restaurateurs, such as Katie’s Pizza & Pasta and Strange Donuts.

Speaking of Strange Donuts, last week it was announced that chef Brian Moxey from Pastaria will join their team as creative director for the kitchen. Sauce Magazine originally reported the news, noting that Moxey met the Strange crew last fall when he helped with the Pastaria collaboration doughnut. This weekend, Moxey was responsible for Strange’s nod to the Lenten fish fry by creating a cornmeal doughnut topped with coleslaw and fried fish.

A big congrats to Gerard Craft of the Niche Restaurant Group and Kevin Nashan of Sidney Street Café who were both named as finalists for the James Beard’s Best Chef Midwest award. While this is the first time that two St. Louis chefs have been recognized as finalists, individually this is Craft’s fifth nomination and Nashan’s first. Both chefs are now looking forward to taking a trip out to New York City for the James Beard Awards gala when the winners will be announced on May 5.

Another big national nod for Gerard Craft occurred last week when Pastaria was distinguished as one of Eater’s 38 Essential Pizzerias Across America. The honor placed Pastaria in ranks with some of the most prized pizzerias across the country, such as Boston’s historic Santarpio’s or Rhode Island’s Al Forno. In the article, they raved about Pastaria’s classic Margherita pie and their Brussels Sprouts pizza topped with mozzarella, béchamel, lardo and lemon.

Help welcome a new line of spirits at Planter’s House by attending happy hour for The 86 Co. on Tuesday, March 25. Co-founders Simon Ford and Jason Kosmas will be on hand to explain their Fords Gin, Aylesbury Duck Vodka, Caña Brava Rum and Tequila Cabeza. The spirits will be showcased in special craft cocktails that will be available at happy hour prices from 5 to 7pm.

Fans of the little green fairy should mark their calendars for Thursday, March 27 when Sanctuaria hosts a release party for Crown Valley’s new absinthe. The fun begins at 6pm with specialty cocktails, such as the Cognac Sazerac and flaming absinthe drip dubbed the Long Valley. Other Crown Valley spirits will be available for tasting, as well as an opportunity to win a getaway package to visit their winery in Ste. Genevieve.

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