A new St. Louis-based business, Time Savor Chefs brings the luxury of fine dining into the comfort of your home, offering a personal chef experience that transforms mealtime into something truly exceptional. Whether you’re a busy professional, a parent juggling multiple responsibilities or someone who simply wants to enjoy high-quality meals without the hassle of planning and preparation, Time Savor Chefs provides a seamless, weekly solution tailored to your needs.

Founded on the belief that food should be both nourishing and an experience to savor, Time Savor Chefs takes the stress out of cooking by offering customized in-home personal chef services. Clients can enjoy meals crafted to their preferences, dietary restrictions and nutritional goals, all without lifting a finger in the kitchen. “We’re not just providing meals; we’re creating a dining experience that feels both personal and luxurious,” says Mike Weintz, CEO of Time Savor Chefs. “Our goal is to bring high-end culinary craftsmanship into everyday life, making it easy for our clients to enjoy restaurant-quality meals without the effort.”

The process begins with an in-depth consultation, where clients share their food preferences, dietary restrictions and scheduling needs. From there, clients will then select 3 to 4 meals each week from an ever-evolving menu that is personally curated by Executive Chef Stephen Grider. Clients will also have the opportunity to select filters on the website that meet their dietary preferences and avoid allergens. A chef will then source the highest-quality ingredients and prepare meals in the client’s home, ensuring they leave the kitchen spotless afterward. Each meal is thoughtfully portioned into labeled glass containers, making it easy for clients to enjoy their restaurant-quality meals throughout the week. Time Savor Chefs offers flexible pricing, starting at $238 per visit for three entrées, each with four servings. All plans are designed to offer ultimate convenience, covering not only meal preparation but also the time spent grocery shopping, traveling to your home and cleaning up the kitchen afterward.

What sets Time Savor Chefs apart is their commitment to customization and excellence. Unlike other meal service providers, this approach allows for complete flexibility – whether it’s accommodating specific dietary requirements, preparing meals for special occasions or simply ensuring that a family’s fridge is stocked with wholesome, delicious options.

Grider emphasizes the artistry behind the service. “Every meal we create is tailored to the client’s tastes, but we also introduce them to new flavors and techniques that elevate their dining experience. It’s about making everyday meals extraordinary.”

For those seeking an effortless way to enjoy high-quality meals without sacrificing time or flavor, Time Savor Chefs delivers an unparalleled dining experience. Whether it’s weekly meal prep, a special occasion dinner, or a way to maintain a balanced diet without the stress, their service transforms the way people experience food at home.

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In a day and age where terms such as “girl dinner” dominate the internet and quick, on-the-go meals lack nutritional density, St. Louis-based chef Ashok Nageshwaran is trying to make food healthy again.

By day, Nageshwaran creates delectable dishes through his multifaceted catering business, Food Raconteur, which he founded in 2017 to provide catering, consulting, education and private chef services in the St. Louis area.

 “Come as strangers, go as friends,” is how Nageshwaran describes his latest creative endeavor, a series of three-hour workshops aimed to connect wellness and food. “At least explain to the people what’s on the plate. Where does it come from? You have remedies [all] around you. You don’t need to pop a pill every time [you fall ill]. But it’s very simple meals,  we are not preaching anything, veganism, vegetarian or animal [diets], nothing,” Nageshwaran said.

The workshops aren’t just centered around food. It’s all about revitalizing forgotten recipes, traditions, cookware and more. That message is reflected in the decor of Nageshwaran’s studio, which is adorned with copper accents and shades of green and brown that emanate an earthy and grounded mood. 

Eight to 10 participants gather at the Olivette studio (the address is shared with attendees once tickets are purchased), a homely space for two-hour sessions that are followed by a meal prepared by Nageshwaran. 

Every month features a new menu and a new host besides himself, Nageshwaren explains. The next workshops will take place on Jan. 25 and 26 with a focus on breathing exercises and will be led by Melissa Gaia, a breathwork facilitator. March’s workshop connects music and food, and another workshop connects alternative medicine and food. 

“Every country has given its old, 1,000-year-old recipes and things like that. Mexico, and  China, have a wonderful, wonderful history,” Nageshwaran said. “The idea is community. If someone has a skill and they want a space, I think they can always just use the [studio] space.” 

The debut workshop in December focused on mindfulness and mindful eating and featured an hour-long yoga session led by Costa Rica-based yoga therapist Alana Oritiz and a brief talk on mental wellness by Dr. Ravikumar Chockalingam. 

The group of eight arranged their yoga mats in the living room space as Ortiz kickstarted the session with a discussion on doshas, an Ayurvedic principle that describes a person’s physical, mental, and emotional characteristics. 

“Because Ayurveda is such an incredible tool, practice, and a healing art,  it’s important that we learn another map to understand who we are. Because Spadia is [the Sanskrit word for]  self-study, I think different people grasp onto different ways and road maps of their lives,” Ortiz said. “I think that the doshas help identify what I was saying in class. How do we find balance?”

The group flows through a series of exercises that focus on balance within oneself, and with others. “The pose starts when you want to exit,” Ortiz exclaims as she stops to correct a participant’s pose.

As the yoga session concludes, guests are treated to their first delicacy of the day – an energy bite crafted with dates, coconuts and almonds. 

Nageshwaran explains that the menu varies depending on the session. For this month’s menu, Nageshwaran was inspired by the sattvic diet, a plant-based Ayurvedic diet.  The morning session’s food featured Khichdi, a South Asian porridge made with lentils and oats, chia seed pudding made with coconut milk, and a bowl of ripe melons and persimmons, with a cupful of moringa leaf tea. 

Guests at the evening class enjoyed a coconut milk-based vegetable stew paired with flatbread, a kale quinoa Khichdi, a salad of carrots and beets, beans and asparagus sautéed in a touch of ghee and a hint of pepper, a spicy pickle made with ginger and turmeric, and a yogurt drink made with rose and saffron to wash it all down.

“The menu should have all six different taste components. Salt and sweet, bitter,  pungent, sour and astringent,” Nageshwaran said. 

The studio kitchen reflects Nageshwaran’s passion for revitalizing forgotten cookware and cooking styles. On the stove sits a South Indian stone pot called the kalchatti, which was used to create the kale quinoa Khichdi. Guests are invited to experience an ancient South Asian tradition that uses copper vessels to drink water infused with vetiver root, which is known to cool the body down.

“So that was a very nostalgic thing for me, because growing up in Chennai, when it’s tropical, it’s really hot in the summers. So I grew up drinking that water during summer, right? My mom used to tie the [vetiver root] in a cloth and put it in the water pot, and that’s how we drank it. I haven’t had that in 30 years. So that was very nostalgic,” said Meera Saranathan, an attendee of the Dec. 7 workshop.

But it’s not only the food itself that intrigues the taste buds, it’s the way it’s presented. Each dish is served in a handmade, Indian-style Thali, a round brass platter where side dishes are served in individual cups. The Thali provides an easy way to control portion sizes, Nageshwaran explains. As guests try each dish, they’re also treated to a presentation about the traditional vessels used to craft the meal presented before them. 

For Nageshwaran, the workshops provide a way to blend ancient wisdom and modern discoveries and present them in a way that’s accessible to everyone. “The meal is a medium to bring everyone together. The meal is seen as a medicine, rather than indulgence, we always do that [indulge] in the other seven days [of the week],” Nageshwaran said. 

For a taste of mindful eating and more information on future workshops, follow Food Raconteur on Facebook and Instagram for more updates.

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August is upon us which means watermelon season is reaching its peak. Stock up at your favorite farmers market and line your weekly meal planning with these easy, refreshing summer staples. 

Grilled Watermelon Salad with Chili-Lime Vinaigrette
This fresh salad balances sweet, tart, salty, spicy and fresh.

Watermelon-Ginger Margarita
Thirst-quenching watermelon does double-duty as an ingredient in a margarita and a rustic punch bowl that’s sure to impress party guests.

Grilled Halloumi with Diced Red Onion and Watermelon
For a tasty appetizer, toss grilled halloumi with a mixture of diced red onion and watermelon, and garnish with fresh mint. Turn grilled halloumi into a vegetarian main dish by mixing it with a salad of arugula, couscous and tomatoes dressed with a bright citrus vinaigrette.

Watermelon, Red Onion and Mint Salad
When it’s too hot to cook, we crave recipes that rely on fresh summer produce to do all the work for us. This refreshing dish proves you can forgo the heat and still eat well in just a few simple steps – especially if you add a wine that complements your seasonal ingredients.

Watermelon Agua Fresca
To turn this agua fresca into a tasty cocktail, pour 1 ounce gin in a glass filled with crushed ice. Add 4 ounces aqua fresca and stir gently. Garnish with fresh mint. Careful! It goes down pretty easy.

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Vanilla Coffee Syrup
Making your own syrup is the quickest, easiest way to upgrade your java.

Coffee Creme Brulee
This is an elegant and unbelievably easy dessert for any dinner party. Add espresso powder for a lovely coffee flavor that isn’t too overpowering. 

Iced Dulce de Leche Coffee
It’s never not iced coffee season in our humble opinion. Zhuzh up your cup with this easy Sea Salt Dulce de Leche.

Snickerdoodle Coffee Cake
This delicious and simple cake is perfect for a nosh with your morning coffee.

Peppermint Coffee Syrup
Peppermint season doesn’t end at the holidays and homemade syrups make for a cute gift year-round.

Chocolate-Coffee Ice Cream Cake
This recipe combines a layer of brownie with homemade, no-churn chocolate-coffee ice cream for the ultimate impressive DIY dessert.

The post 6 coffee recipes to try this winter appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

If you find yourself with an abundance of leftovers, utilize some of our favorite recipes to make the most of the surplus.

Now that the weather has cooled, chili is the name of the game, and this white turkey chili will keep you warm all weekend long. 

Or try a curried turkey Waldorf salad with plenty of crunch thanks to the apple, celery and cashews. Keep it fresh and light on a bed of lettuce, or carb it up on toast or crackers. 

And if you have more than just turkey leftovers, this turkey Cuban also utilizes leftover ham and cranberry sauce, leaving just a few extra ingredients to pick up to throw it all together.

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The following recipes are meant to serve as starters or sides, but keep an eye out for our upcoming features on desserts and leftovers, as well as our round-up of main course ideas.

Deliver all the flavors of a freshly stuffed turkey without the hassle of the bird with stuffed acorn squash. Make a classic from Five Bistro with Grandma Jean’s Thanksgiving dressing, and continue paying homage to Gram with these cute little potato dumplings.

Why serve basic dinner rolls when you can go above and beyond with molasses-laced and seed-topped anadama rolls?

Give a taste of the Deep South with New Orleans rice dressing from La Patisserie Chouquette’s Simone Faure, or try a riff on a Baton Rouge classic with Josh Galliano’s eggplant and crab dip.

You can’t go wrong with mac ‘n’ cheese, especially this fonduta version from Annie Gunn’s, but it doesn’t get much easier than garlicky slow-cooker mashed potatoes.

Stick to tradition with green bean casserole, but make it vegan to be more inclusive of those with dietary restrictions. On that note, keep it fresh, light and healthy with Pastaria’s orange salad.

The post 10 Thanksgiving starters and sides for a strong supporting cast appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

You’re feeling like a proud pilgrim with that bag of shiny apples you picked at the orchard (or out of that giant bin at the grocery store), but now what? Push that heap beyond the pies and ciders of autumns past and into exciting new territory. 

1. Cyrano’s Apple Cavalier
Courtesy of Cyrano’s Carolyn Downs, this sweet take on a classic apple pie adds sweetness and color with strawberries and crisp with an irresistible streusel topping.

2. Apple Cider Éclairs
If you’ve never made éclairs, this is a good place to start. They have three components, but each is relatively simple to put together. The shells are light with a slight chew, and the cream filling is soft, fluffy and melts in your mouth. A simple caramel glaze adds an extra sweet kick.

3. Vegetarian Reuben Sandwich
This quirky take on a Reuben appeals to those with a sweet tooth with soft, broiled apple and nutty Gruyere cheese.

4. Granny Smith Apple and Daikon Kimchi
This recipe, courtesy of St. Louis chef Chris Bork, scraps the cabbage in favor of tart Granny Smith apple and daikon radish, a root vegetable that lends itself well to pickling.

5. Araka’s White Sangria
True heads remember the beloved sangria from long-shuttered Clayton hotspot Araka. This sweet, refreshing sipper is perfect for fall gatherings.

6. Apple Cider Martini
For another autumnal twist on a classic, try this martini with apple cider, Korbel Brandy and Captain Morgan.

7. Pulled Korean BBQ Pork Apples
This sweet-savory dish pairs bulgogi-glazed pork with roasted, hollowed-out apples and gets topped with decadent goat cheese and roasted pistachios.

8. Apple Crisp-Stuffed Apples
This apples-on-apples dessert is sure to wow at any dinner party. Whatever you do, don’t skip the cinnamon ice cream, which really takes these beauties over the top. 

9. Kelly English’s Apple Fritters with Lemon Curd
Memphis celebrity chef Kelly English shared with us this simple recipe for snackable apple fritters.

10. The Shaved Duck’s Baked Apple
You know what they say about an apple a day. But The Shaved Duck‘s baked apple? We’ll take two, please. Chef Kat Kobylarek’s savory version of this autumn staple marries the apple’s sweetness with smoky pulled pork, and then ups the ante with bacon; pistachio butter adds crunch and depth of flavor. 

The post 10 apple recipes to make this fall appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Plump, juicy tomatoes are ripening on vines at local farms right now, but where do you buy yours? Local farmers markets are one obvious option, but if you can’t wait for the next one to roll around, here are a few places where you can stock up on tomatoes from St. Louis-area producers. And if you’re slicing your tomatoes and stacking them between two slices of bread, try chef Ben Grupe’s recipe for an easy summer classic, the tomato sandwich. You can also check out this recipe feature we ran a few years ago with plenty of ideas for your bounty.

Extra Virgin, an Olive Ovation
Few ingredients bring out the best in tomatoes like a good quality olive oil, and this Ladue-based spot currently stocks heirloom tomatoes from Three Growing Girls in Wildwood. As the name suggests, this is also the place to shop for olive oils, with a selection including oils from Greece, Spain, Italy, Spain, France and the United States, and a variety of styles of vinegar. The shop also offers its own line of salad dressings and other items for your pantry including a range of spices and condiments.
8829 Ladue Road, Ladue, 314.727.6464, extravirginoo.com

Local Harvest
Fresh tomatoes from farms in Missouri and Illinois including Biver Farms, Theodora Farms and 3 Girls and a Tractor make up just a small part of the array of produce offered by the Tower Grove neighborhood store. You can also pick up wine, beer, cheese and snacks for taking across to Tower Grove Park for a picnic.
3108 Morganford Road, St. Louis, 314.865.5260, localharvestgrocery.com

Parker’s Table
The arrival of Mr. Schmidt’s tomatoes are one of the signatures of summer at Parker’s Table, and the gourmet food store has everything you need to get the best out of your haul. The team at Parker’s are always happy to help offer knowledgeable recommendations on cheese, wine and much more, so don’t hesitate to ask.
7118 Oakland Ave., Richmond Heights, 314.645.2050, parkerstable.com

The Smokehouse Market
This Chesterfield stalwart is bursting at the seams with specialty foods, from its signature sandwiches and the meat and seafood counter to its selection of cheese, wine and fresh fruit and vegetables. Their fresh-from-the-vine tomatoes include produce from St. Charles-based Fonseca’s Farm & Greenhouses and Tony’s Family Farms, operated by Chesterfield-based farmer Tony “Tony Tomato” White.
16806 Chesterfield Airport Road, Chesterfield, 636.532.3314, smokehousemarket.com

The post 4 places to buy fresh tomatoes in St. Louis appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Izumi onigiri
Our favorite treat from Izumi’s adorable red vintage truck is their onigiri, a Japanese convenience store classic. Tightly packed triangles of lightly salted, short grain rice are stuffed with the filling of your choice (tuna and kewpie mayo, karaage, pickled plum or spicy pollock roe) and wrapped in a blanket of crisp nori. Savory, satisfying and portable, they always hit the spot.
$5. Izumi, izumistlouis.com

Aceitunas Losada Pitted Gordal Olives
The green olives that come with the sidecar martini at Wright’s Tavern deserve a standing ovation. The pitted gordal olives (also known as sevillano or queen olive) hail from southern Spain. They are fat and firm, juicy and savory without a hint of bitterness. Order more than one jar because you’ll finish them before you know it.
$8.50. Terramar Imports, terramarimports.com

Beast Craft BBQ Co. The Standard barbecue sauce
Do your grilled meats a favor this summer and coat them with Beast’s house barbecue sauce. This one has the reassuring sweetness of a traditional St. Louis barbecue sauce, but allspice, cumin, celery seed and garlic give a pop that takes it above and beyond your average store-bought sauce. Its usefulness extends long after your cookout: We’ve also found ourselves using a drizzle to infuse scrambled eggs or a breakfast sandwich with sweetness and a little heat.
16-ounce bottle: $8. Beast Craft BBQ Co., 20 S. Belt West, Belleville, 618.257.9000, beastcraftbbq.com

Casamara Club Alta amaro club soda
This light and fizzy non-alcoholic “leisure soda” is all the things we want in a hot-weather canned beverage. Sweet, citrus-y mandarin orange notes layered with hints of herbal juniper and anise and warm allspice and clove suggest the flavors of a Negroni in the most subtle, easy-drinking way; plus, the chic, mod packaging design feels straight out of a 1960s Alitalia ad.
Four-pack: $11. Wine and Cheese Place, 7435 Forsyth Blvd., Clayton, 314.447.9463, wineandcheeseplace.com

Bottle Bubble
These handy sleeves help you transport glass bottles to or from your next trip. Bubble wrap encases your precious cargo while a plastic encasing with a secure seal at the top provides additional protection. Plus, if your bottle breaks, the plastic case can hold all the liquid, protecting your clothes and other things in your checked luggage. Bring your favorite wine to your next destination, and bring some back home, too. It’s an affordable, smart tool to have on hand when you need it.
$3. The Wine Barrel, 3828 S. Lindbergh Blvd. #111, Sunset Hills, 314.842.9463, thewinebarrelstl.com

Civil Alchemy’s sake selection
The sake selection here is packed with winners only. Recently, we picked up a bottle of Tensei’s Endless Summer with notes of melon and apple and a crisp finish. Sauce staff favorite Kanbara’s Bride of the Fox, which seems to pair with anything, is available too. Next on our list to try is the Takahiro Noble Arrow Sake, a sake that has pronounced minerality, with notes of citrus and herbs. Whatever sake you’re reaching for here, it’s clear that it was selected with care.
Prices vary. 8154 Big Bend Blvd., Webster Groves, 314.801.7577, civilalchemy.com

Palo Hot Cheddar Popcorn
Palo Popcorn is a small-batch, gourmet manufacturer based in Wisconsin, and their collaboration with local hot sauce company Hot Charlie’s is our current addiction. Fluffy popped kernels coated in flavorful hot sauce dust strike the perfect textural and flavor balance between moist and crunchy and spicy and sweet. These little gems are so rich, a small handful makes the perfect snack.
$3.50. Schnucks, multiple locations, schnucks.com

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Thanksgiving is not complete without pie. It’s the obligatory end to the evening and part of a well-rounded morning-after breakfast. Discover new classics and old favorites from some of our favorite local bakers that will have you trimming off just another sliver – to even out the edges!

1. Cyrano’s Apple Cavalier courtesy of Cyrano’s Carolyn Downs

2. Salted Maple Pie courtesy of Made by Lia‘s Lia Weber

3. Knead Classic Pecan Pie with Flaky Sourdough Crust courtesy of Knead Bakehouse + Provisions

“Make sure all your ingredients are cold to get the flakiest crust possible.” – Knead

4.  Fancy’s Pumpkin Pie courtesy of Pint Size Bakery‘s Christy Augustin

“We hate the soggy crust and starchy filling of nearly every other pumpkin pie, so ours is in a flaky, pre-baked, all butter crust with a custardy filling like nothing you’ve ever had before.” – Christy Augustin

5. Pumpkin Mousse Mini Pies courtesy of Russell’s Russell Ping

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