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Jellybean Milk Is Locally Based Prairie Farms' Curious New Seasonal Flavor

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Jellybean milk is less Pepto than the label would have you believe. | Jessica Lussenhop

Gut Check did a double-take at the grocery store when we first spotted the pink label. "Jellybean Milk?" Behold, the latest seasonal flavored creation from the milk geniuses at Prairie Farms Dairy, based in Carlinville, Illinois (they also have a milk processing plant in Hazelwood). Naturally we had to get to the bottom of it. We bought a quart of "Jellybean Milk," as well as its sister flavors "Easter Egg Nog" and "Chocolate Marshmallow Milk," and headed back to headquarters for a taste test.

See also: A Blind Taste Test of 5 Doughnuts Including Strange, World's Fair and, Yes, Schnucks

"It hasn't appealed to everyone, but we knew that it wouldn't," says Rebecca Leinenbach, sales program director for Prairie Farms. "We're just trying to have something for everyone. It's been more popular with children."

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Green Means Grow: Gateway Garlic Turns Old Traffic Signals into Grow Lights

Categories: WTF?

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       Let there be light! | Mark Brown

Urban farming requires some creative solutions. Groups like the North Side Regeneration Project, Earthdance Farms and Our City Farm are bringing greenery to our concrete landscape. Gateway Garlic Urban Farm is another crusader -- you may know it from the annual St. Louis Garlic Fest, but they also have several other community projects. The latest is a little unusual: gardening with the help of traffic lights.

See also: Our City Farm Brings Agriculture to Urban St. Louis [PHOTOS]

Gateway Garlic's Mark Brown found a traffic light that had apparently been the victim of a car collision near a friend's house. A new one had been installed, and the old one was just part of the discarded debris swept to the side of the road. Brown snagged it.

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Corner Pub & Grill Orders Check Presenters with Logo on the Front, Gets These Instead

Categories: WTF?

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Is this real life? | Courtesy Corner Pub & Grill

Corner Pub & Grill (13645 Big Bend Road; 636-225-1300) co-owner Brant Baldanza couldn't stop laughing for about an hour last night when he saw the restaurant's newest case of check presenters. Why? Instead of the logo imprinted on the black folders, 64 of them literally say "Restaurant Logo Here."

See also: Cucina Pazzo Brings Rustic Italian to Former Duff's Location in the Central West End

"We're still laughing our asses off about this," Baldanza tells us.

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Blueberry Hill Honors the Gettysburg Address With a Gettysburger (What Else?)

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       The "Gettysburger" comes with a copy of the address. | Blueberry Hill

Four score and seven years ago, our fathers brought forth on this continent a new cheeseburger. Wait, what? Actually, seven score and ten years ago (a.k.a. 150 years), Abraham Lincoln made his famous speech on the site of the Battle of Gettysburg.

The speech has since taken on a life of its own, and to commemorate its sesquicentennial, Blueberry Hill (6504 Delmar Boulevard, University City; 314-727-4444) owner Joe Edwards is offering up the "Gettysburger" today with a little slice of history.

See also: Joe Edwards Shrugs Off Loop Trolley Critics, Publishes Book on STL Walk of Fame

"It's the 150th anniversary of that great speech," Edwards explains, "and there's just something fun about saying 'Gettysburger.'"

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This Is a Hamburger Doughnut with Cheez Whiz

Categories: WTF?

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The Strange Hog Burger doughnut. | Jessica Lussenhop

This is a hamburger made out of a doughnut.

Or, this is a doughnut with a hamburger filling.

This is a yeast doughnut stuffed with a "hog burger" patty, topped with maple caramelized onion glaze, and pimento Cheez Whiz.

This is the end. This is the end of food.

See also: Strange Donuts' 6 a.m. Opening Draws Crowd of Over 100

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The 6 Toughest Eating Challenges in St. Louis and One Foolish Man's Attempt to Beat Them All

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The author at Mama Campisi's. | Zach Garrison

Charlie Stark, owner of the Whistle Stop in Ferguson, readily admits where the inspiration for his restaurant's thirteen-scoop, frozen-yogurt challenge comes from.

"Man v. Food. I won't lie," he says.

Jeff Mullersman, owner and chef at de.lish Cheesecake Bakery & Cafe, also found inspiration after seeing a food-challenge show on television.

"I just loved watching people taking on the different challenges," says Mullersman of his fiery-hot Inferno Sandwich Challenge. "It's just fun to watch people sweat."

It's not as if this is an entirely new trend -- Crown Candy Kitchen started its 5 Malt Challenge all the way back in 1913. And there is nothing more prototypically American than our celebration of eating, whether it's our ridiculously large portions, professional competitive-eating circuits or conquering unfathomable levels of spice, people can't get enough.

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Adrian Grenier Visits Three Kings Pub, Allegedly Wanted Everyone to Buy Him Shots

Categories: WTF?

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Adrian Grenier stopped in STL last week. | Eva Rinaldi

After settling in last week with a 4 Hands Resurrection IPA at Three Kings Public House (6307 Delmar Boulevard, University City; 314-721-3355), Gut Check got to chatting with the staff and they told us a juicy bit of gossip: Apparently, Entourage star Adrian Grenier had been in on Wednesday, October 23.

Grenier apparently had a speaking gig at Washington University -- the student paper reports that attendees started walking out twenty minutes into his talk about sustainability and not using plastic bags. Maybe that's why he felt the need to trudge over to Three Kings and drown his sorrows. If that happened to us, we'd probably order something strong and heavy to wash the pain away, right? Not Vincent Chase.

See also: Jimmy Fallon Visits Crown Candy Kitchen

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Breastaurant? How About a Sausage Fest for the Ladies?

Categories: WTF?

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       Australia knows what's up. | Rich Juzwiak

The ladies of Gut Check are a bit miffed about this whole "breastaurant" thing. Readers may suspect it's because we are offended by the subjugation of women by the corporate man, or that our scantily clad sisters somehow insult our feminine mystique. Not so! While our feminist pride roars as loud as anyone's, our problem is that the guys seem to be having all of the fun. After all, where can a lady go for some mediocre food and great scenery? While the men have an ever-increasing array of choices, we women are forced into over-the-top clubs on the east side for a little eye candy. This seems odd, as we are certainly the subtler of the sexes.

See Also
-Breastaurant Wars: Hooters Competitor Twin Peaks to Open St. Louis Location

In this spirit, we are hereby demanding a little equality. There has to be someone with an entrepreneurial spirit who will recognize the untapped potential of a new genre of establishment we are calling a "petery." Heck, we've even begun brainstorming some concepts. There's no charge for the idea -- just make sure we can always get a table.


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Nelly Explains His New Honey Nut Cheerios Commercial

Categories: WTF?

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       Nelly at his annual Black & White Ball last winter. | Jon Gitchoff

The end of the summer has brought us one of the more surprising collaborations of the year: Nelly and the Honey Nut Cheerios bee (his name is Buzz). Wait, what? You may have seen the TV spots, complete with a new version of "Ride Wit Me" -- this time, Nelly sings "must be the honey." So, naturally, we called him up to see how he met his new "homebee."

See also: Nelly to Work With a Bee On Upcoming Project

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Blowing Up Food with Fireworks: A Fourth of July Celebration to Remember

Categories: WTF?

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A smokin' holiday dish from Chateau Chat Noir.
Editor's note: Just in time for the Fourth of July, Gut Check presents an encore airing of our 2011 video depicting the cutting-edge "pyrogastronomy" practiced by chefs Bertrand Petard and Julian Fusée de Bouteille.

In a short but technique-packed video (embedded after the jump), the chefs, equal partners in Château Chat Noir, a white-tablecloth restaurant just off Telegraph Road in Imperial, demonstrate their revolutionary new culinary approach, which centers on the use of explosives.

On the menu are several of Petard's and Fusee de Bouteille's signature dishes: "Smokebombed Salmon," "Pasta con Launching Tube," "M80 Dew," "Thrice-Dispersed Faux Fromage" and "Poulet Chat Noir."

It's too soon to say whether pyrogastronomy will catch on with a wider audience, but the throngs that brave the summer heat to stand in line outside Château Chat Noir -- which has a strict no-reservations policy -- are living proof that the two chefs are the hottest thing in Jefferson County.

(Video after the jump.)


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