Category Archives: book content

Moving Forward

The success of St. Louis’ Shop Like A Chef have got us all so excited about bringing it to other cities. I am in talks with a co-author in Baltimore and have been doing all kinds of research in Seattle. We are even talking about apps!!!


Looking Back to See Forward

It was my hope that SLAC would change the way people shop and think about food in St. Louis. There is so much depth and diversity of food in the metro area, some still undiscovered. Every time you step into a small store, you are helping a small business thrive and connect. This micro-economy (also known as Slow Money) and connection with each other makes St. Louis an amazing community.

Go into Paul’s Market in North County and ask the butcher behind the counter about the best cut for pot roast, maybe you’ll get his mom’s secret recipe. Go into Seema Enterprises on Page and ask the man behind the counter how he likes to cook the mystery vegetable that you pick up. This is how we gain knowledge as a community, how we share stories, how we feel good about the food we eat.

Good food is not just about “organic” apples or “local” squash, it’s about how the food got there and then what we do with it. It’s about the how the shopping and cooking experience makes the food just as good as the ingredients. A meal imbued with good juju.

I have heard from lots of people that they find the book a great resource, but I hope they are also finding it adds experiences, stories, and wisdom that will last a lifetime.



We have set up a SLAC gallery. It includes photos from the Book, from our 30 Days of Ingredients, and from our Events!

Check it out.





estab farmers market


Shop Like A Chef is stacked with over 2 dozen recipes, simple and fun for the home cook, including:

BBQ Sauce, page 119

Arugula Chutney, page 203

Mushroom Risotto Cakes, page 190

Sautéed Tindora, page 192

Madras Potatoes, page 119

Asparagus Milanese, page 96

Ginger Vegetable Soup, page 121

Pork Dumplings, page 218

Roasted Cauliflower Tahini, page 180

Quinoa and Walnuts with Roasted Root Vegetables, page 75


Beautiful Photos.

Neil Das, our main photographer on this project posted a bunch of great quality photos from the book – check out his website : TheDasslerEffect.

We could not have asked for a better eye to capture great pieces of St. Louis. Thanks Neil!!



This book would certainly not be complete without some recipes to round out the shopping experience. I wanted to give everyone an idea of what kind of recipes are slated to be in the book, here are a few:

Madras Potatoes

Potatoes fried with pungent Indian spices like Mustard Seeds, Turmeric, Coriander, and finished with Lime Juice.

Mussels in White Wine

Serve a delicate White Wine Sauce with just about the most affordable seafood. Mussels are easy on the pocketbook and a snap to whip up.

Pickled Beets

I can’t tell you how many times at Local Harvest I have been asked for the pickled beet recipe – so here is where to find it.

Seafood Gumbo

In the spice chapter, I have included the recipe for a fairly easy Seafood Gumbo. Whip up some Beignets and Etouffe and you will have a regular N’awlins feast.

Summer Succotash

Just about one of my favorite local foods, this recipe is inspired by a Traditional Native American dish – Succotash highlights all this is wonderful about Missouri Summer – Tomatoes, Corn, and Okra.

Two Salsas for your Tamales

In the Latin American chapter, you will find recipes for two flavorful and amazing salsas: Salsa Roja, Salsa Mexicana. These salsas will go great with the Tamales for the same chapter.