Recipes - Sauce Segments
Wolfgang Puck visits St. Louis
09:09 PM CDT on Wednesday, October 11, 2006
KMOV
(KMOV) - Tonight one of the most recognized chefs in the world is in St. Louis.
He spoke today with sauce magazine editor Catherine Neville.
It's not everyday you learn to make gnocchi from Wolfgang Puck.
And it's not everyday you get to pick his brain about some of the things he cares about most.
His passion for healthy food extends to his younger audience in the form of a new CBS TV show.
As for his restaurant here in St. Louis, Wolfgang hired experienced Chef Cary McDowell, knowing he had found someone with the same commitment to food as himself.
And for fall, the menu reflects Wolfgang and commitment to approachable and satisfying food.
(KMOV) - Tonight one of the most recognized chefs in the world is in St. Louis.
He spoke today with sauce magazine editor Catherine Neville.
It's not everyday you learn to make gnocchi from Wolfgang Puck.
And it's not everyday you get to pick his brain about some of the things he cares about most.
His passion for healthy food extends to his younger audience in the form of a new CBS TV show.
As for his restaurant here in St. Louis, Wolfgang hired experienced Chef Cary McDowell, knowing he had found someone with the same commitment to food as himself.
And for fall, the menu reflects Wolfgang and commitment to approachable and satisfying food.
October Lunch 2006
Soups and Salads
The Chef’s Soup of the Day 7.00
Classic French Onion Soup Gratinée 8.00
Roasted Baby Beets with Warm Goat Cheese, Mixed Greens, and Citrus Dressing 9.00
Caesar Salad (Classic-style) 8.00 Add BBQ Shrimp 13.00
Wolfgang’s Chinois Chicken Salad with Ginger-Mustard Dressing 12.00
Cobb Salad with Turkey, Avocado, Eggs, Warm Sweet & Sour Bacon Dressing 12.00
Wolfgang’s Signature Sandwiches and Panini’s
(Choice of French Fries, House made Potato Chips, Small Field Greens Salad, or Pesto Pasta Salad)
Chicken Salad Croissant with Roasted Cashews, Grapes, and Boston Lettuce 10.00
Grilled Vegetable Panini with Fontina Cheese and Pesto 8.00
Ham and Gruyere Panini 9.00
Grilled Chicken Breast Panini with Artichoke Hearts, and Sun-Dried Tomato Pesto 10.00
Gulf Shrimp “BLT” Panini with Shallot Cream Sauce 12.00
Roast Beef Panini with Roquefort and Caramelized Onions 11.00
Main Course Lunches
Grilled Angus Burger with Vermont Farmhouse Cheddar and French Fries 12.00
House-Made Stracci with Roasted Cauliflower 14.00
Gnocchi Bolognese 14.00
Pan Roasted Chicken with Creamy Polenta, Lemon, and Thyme 15.00
Pan Roasted Tilapia with Tapenade and Tomato Fondue 18.00
Beef Shoulder with Roasted Brussels Sprouts, in a Port-Dijon-Cream Sauce 17.00
Grilled Steel Head Salmon with Roasted Eggplant, Tomatoes, and a Basil Sauce 19.00
Hong Kong Style Halibut with Asian Stir-fry Vegetables and Sweet Soy Sauce 24.00
18% Service Charge for Parties of 6 or More $ 3.50 Split Charge for all Menu Items
October Dinner 2006
Soups and Salads
The Chef’s Soup of the Day 8.00
Classic French Onion Soup Gratinée 9.00
Roasted Baby Beets with Warm Goat Cheese, Mixed Greens, and Citrus Dressing 10.00
Caesar Salad (Classic-style) 9.00 Add BBQ Shrimp 14.00
Wolfgang’s Chinois Chicken Salad with Ginger-Mustard Dressing 13.00
Cobb Salad with Turkey, Avocado, Eggs, Warm Sweet & Sour Bacon Dressing 13.00
Main Course
Grilled Angus Burger with Vermont Farmhouse Cheddar and French Fries 13.00
House-Made Stracci with Roasted Cauliflower 15.00
Gnocchi Bolognese 15.00
Pan Roasted Chicken with Creamy Polenta, Lemon, and Thyme 16.00
Pan Roasted Tilapia with Tapenade and Tomato Fondue 19.00
Beef Shoulder with Roasted Brussels Sprouts, in a Port-Dijon-Cream Sauce 18.00
Grilled Steel Head Salmon with Roasted Eggplant, Tomatoes, and a Basil Sauce 21.00
Hong Kong Style Halibut with Asian Stir-fry Vegetables and Sweet Soy Sauce 26.00
18% Service Charge for Parties of 6 or More $ 3.50 Split Charge for all Menu Items
RECIPES
Recipes courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000
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