Food Raconteur

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June 25 marks the legendary National Strawberry Parfait Day, aligning perfectly with the strawberry bonanza season, givi...
06/25/2026

June 25 marks the legendary National Strawberry Parfait Day, aligning perfectly with the strawberry bonanza season, giving us the ultimate excuse for indulging in this layered delight! 🍓🍓🍓

With “parfait” being French for “perfect,” it’s a ‘PERFECT’ day to savor everything from posh ice creams to wholesome breakfasts.

Dating back to 1892 France, the original strawberry parfait was a fancy frozen custard affair made with eggs, sugar syrup, and cream.

Fast forward to today, and the American twist has turned it into a breakfast or snack sensation, brimming with vanilla or Greek yogurt, fresh strawberries, and crunchy granola👏🏽

This sweet masterpiece is traditionally served in a tall, clear glass with a short stem, and devoured with a long spoon to dive through those scrumptious layers!

Whoever said that time takes away the romance in a marriage hasn’t met Jim!Jim and his lovely wife were coming up on the...
06/24/2026

Whoever said that time takes away the romance in a marriage hasn’t met Jim!Jim and his lovely wife were coming up on the BIG 4-Oh and Jim was absolutely determined to create an unforgettable anniversary dinner for his beloved wife as they celebrated their 40th year together.

Being the die-hard romantic that he is, he pulled out all the stops to make the evening truly special. A master of cocktails, Jim was set on crafting the perfect night for his wonderful partner and rightly so, they are absolutely amazing together❣️

That evening, we embraced an Italian theme with a hint of Mediterranean flair:

**Course 1: Amuse-Bouche**
*Provençal Tomato Tartlet with Goat Cheese and Basil*

**Course 2: Soup**
*Bisque de Crevettes*
A luxurious French shrimp bisque with a creamy texture and subtle brandy notes.

**Course 3: Fish**
*Pan-Seared Cod with Beurre Blanc and Asparagus*
Tender cod fillet with a rich French beurre blanc sauce, served with crisp asparagus spears.

**Course 4: Main Course**
*Osso Buco with Risotto Milanese*
An Italian braised veal shank served with saffron-infused risotto, rich and aromatic.

**Course 5: Dessert**
*Chocolate Marquise with Raspberry Coulis*
A decadent French chocolate mousse cake with a vibrant raspberry coulis.

Despite a back sprain, I was grateful to have my Gal Friday, Rasmy, by my side to help make the evening memorable for Jim and his wife. Yay, Rasmy!👏🏽👏🏽👏🏽

The night was filled with surprises, including a special visit from the neighbor's daughter, Charlotte, who brought a greeting card and gift. She also served as our official photographer, capturing the evening's magic!

It was a great night that lifted my spirits and filled my heart with joy ( and momentarily let me forget my aching back)😄😄😄

Thank you, Jim for letting us be a part of such a special day! What you both have is truly wonderful!🥂

Flija, also known as Fli or Flia, is like the ultimate crepe cake from Albania and Kosovo, and it’s a total showstopper ...
06/23/2026

Flija, also known as Fli or Flia, is like the ultimate crepe cake from Albania and Kosovo, and it’s a total showstopper at family gatherings!

This dish isn’t just about eating; it’s an entire cultural experience, steeped in the traditions of the Balkan mountains.

Picture a delicious sunburst of layers that symbolize light, life, and the ongoing tale of Albanian heritage.

Making Flija is like hosting a cooking party where everyone pitches in. The secret weapon? A saç—a hefty metal lid that works its magic over a pan. You stack hot coals and woodfire on top and underneath, letting the layers bake and char to golden perfection.

The batter is whipped up from your everyday kitchen heroes: flour, water, salt, and the occasional egg for good measure.

The real magic happens when each layer gets a deliciously rich brush of a creamy blend made from butter, yogurt, and kaymak (that dreamy clotted cream). Yum!🤤🤤🤤

But let me tell you, preparing Flija is not for the faint of heart. Each layer demands a few minutes’ attention before you can pour on the next. We're talking up to 40 layers and several hours of dedication.

It’s the ultimate test of endurance, but oh boy, is it worth it! ❣️

June 21 is the ultimate day to celebrate the luxury of Wagyu beef!🍖🍖🍖National Wagyu Day, founded by steak enthusiast Ste...
06/21/2026

June 21 is the ultimate day to celebrate the luxury of Wagyu beef!🍖🍖🍖

National Wagyu Day, founded by steak enthusiast Steve Haddadin, is all about indulging in this world-famous, melt-in-your-mouth delicacy and learning about the rigorous process that ensures you’re getting the real deal.

Steve, a true Wagyu aficionado, cleverly picked this date because it’s also his birthday!😄 Talk about a double celebration! His mission? To make sure everyone knows how to verify the authenticity of their Wagyu. So, next time you're about to savor this culinary masterpiece, make sure to ask for those certificates to trace your steak back to its original farm and breed.

Now, let’s talk Wagyu 101.
The name "Wagyu" literally means "Japanese cow," and it covers four main breeds: Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn.

The magic of Wagyu lies in its intense marbling, those beautiful streaks of fat that give it that signature buttery texture and heavenly flavor. Top-tier Wagyu is graded as A5, which is basically the VIP of beef grades.

Wagyu isn’t just food; it’s an experience🙏🏽 A testament to the meticulous craftsmanship and rich cultural heritage of Japan.

Whether you’re devouring a juicy steak, savoring Wagyu sushi, or enjoying it in a hotpot, this beef is guaranteed to turn any meal into a special occasion. So, this June 21st, raise a fork to Wagyu and treat yourself to an unforgettable dining adventure!

Albanian Byrek is like a savory little slice of heaven! Think of it as the tastiest, flakiest, layered pastry you can im...
06/18/2026

Albanian Byrek is like a savory little slice of heaven! Think of it as the tastiest, flakiest, layered pastry you can imagine, stuffed with all sorts of yummy fillings. The dough is super thin, almost like phyllo, and once it’s baked, the top turns into a crispy, golden delight.

It's such a hit in Albanian homes that it’s a daily must-have, and you’ll find it tempting passersby from street-side bakeries called Byrektore.

Taking a cue from the Turkish Börek, the Albanian version stands out with its delicate layers and a singular love affair with olive oil instead of butter. Fillings? Oh, there’s a feast of options:

- **Spinaq**: This is the superstar, loaded with spinach, feta cheese, herbs, and egg.
- **Gjize**: Think of it as a slightly salty Albanian cottage or ricotta-style cheese.
- **Mish**: A hearty mix of ground beef, tomatoes, and onions.
- **Seasonal Fillings**: Whatever's fresh! From leeks and cabbage to potatoes and squash.

And the shapes! Oh, they’re as fun as the fillings:

- **Byrek me Tave**: A large, round pie that’s perfect for slicing into squares or wedges.
- **Byrek Trekendesh**: Handy little triangles you can grab and go, often packed with savory meats.
- **Byrek me Rrotull**: Rolled up in a spiral, these are absolute crowd-pleasers, especially when filled with spinach or cheese.

Byrek is best served hot, paired with dhallë (a salted yogurt or buttermilk drink), or alongside a cup of local coffee and a shot of raki. Whether it’s breakfast, a street snack, or the star of a family lunch, Byrek is always a good idea!😎😎😎

What an incredible moment for St. Louis! Chef Loryn of Balkan Treat Box and Telva just brought home a prestigious James ...
06/16/2026

What an incredible moment for St. Louis! Chef Loryn of Balkan Treat Box and Telva just brought home a prestigious James Beard Award, and my heart is overflowing with joy and pride.
For chefs like me grinding every day in this city, this feels like a deeply personal victory.
The entire St. Louis food community is celebrating, and rightly so — this win shines a bright light on the talent, passion, and resilience we all pour into our craft.
To the whole chef fraternity: let this inspire you to keep pushing boundaries, dreaming bigger, and believing in your vision.
Our city’s food scene is on the cusp of something truly transformative in the next few years, and moments like this prove it.
I’m so happy, so hopeful, and honestly emotional seeing one of our own recognized on this national stage.
And let’s not forget the wonderful staff — the dedicated team members who hustle in the kitchen, who support the vision, and who make magic happen every single service. This win belongs to them too.
Thank you for your hard work, your heart, and your belief.
Welcome to St. Louis, James Beard Awards — we’ve been waiting for you!
Here’s to brighter days, more recognition, and endless inspiration for every chef, cook, and dreamer in our incredible industry.
Let’s keep rising together. ❤️🍽️

Dr. Calfee needs no introduction but we would never miss an opportunity to gush about her! 👏🏽 She's not just been an inc...
06/15/2026

Dr. Calfee needs no introduction but we would never miss an opportunity to gush about her! 👏🏽

She's not just been an incredible pediatrician to my son but is also an all-around fantastic human being💯
Just last year, we celebrated her dad's 80th birthday, and this time she gathered a group of amazing doctors to relive the St. Louis experience through food. Talk about a delicious trip down memory lane!

This group of friends were celebrating 25 years since graduation and have together built the bond of a chosen family.

Fun fact—Ryan and Archana tied the knot just a week after graduation!

Our team is always thrilled to be at Dr. Calfee's place, and with Jill, our resident magician, we transformed the space into something truly special.

The STL inspired Menu was a beautiful mix of;

*Appetizers*
- **Thai Corn Fritters (Tod Mun Khao Pod) with Peanut Satay Sauce**: A tasty tribute to Sen Thai's early days, perfectly paired with St. Louis’ love for fried goodies.
- **Fusion Street Taco**: A twist on Casa Gallardo's Taco Tuesdays, featuring an Indian coastal flair.
- **Toasted Ravioli with Global Fillings**: A St. Louis staple, elevated with CWE Greek Festival vibes and a Spanish touch.

*Mains*
- **Biryani Paella**: A delightful blend inspired by our Ping Break 2024 trip to Spain, cooked in a wide pan to capture that communal St. Louis spirit.
- **Chicken Vermicelli Bowl (Bun Ga Nuong)**: A fresh nod to the vibrant Vietnamese spots on South Grand Boulevard.

*Desserts*
- **Gooey Butter Cake Crème Brûlée**: Bringing together St. Louis’ gooey butter cake flavors with a torched caramel top—yum!

**STL Signature Cocktails**
- **Oz Night Fever**: A tequila-based delight that brings back the vibe of dancing nights at the Oz club.

As expected when you are surrounded by amazing people, the evening was a blast, filled with tons of laughter and good times, all thanks to those positive vibes that just seemed to rub off on everyone😁
Emillee and Edina, you absolutely rocked it! And Jill, you were a superstar!

Huge thanks to Archana and Ryan Calfee for an unforgettable night and the constant encouragement that we receive from them.
Keep soaring high!🥂

Hey Everyone! It's been a while since I last chatted about Food Raconteur's Studio. While food remains our central theme...
06/13/2026

Hey Everyone! It's been a while since I last chatted about Food Raconteur's Studio. While food remains our central theme, we've decided to expand and explore new offerings, all while staying true to our core beliefs and vision.

The past couple of years have been quite the adventure, allowing us to meet amazing people, create countless memories, and whip up a ton of delicious dishes.

Through this journey and conversations with others, we've realized just how important mindfulness is for the mind, body, and, of course, the stomach. 😊

With this intention, we started Food Raconteur Studios. 🧘‍♀️🍽️

Whether it's a private dinner at home, a live cooking class, or a meditative session that brings a bit of zen, we've created a space that caters to your needs.

And there's more! We believe in crafting experiences that are tailor-made just for you.

Feel free to reach out to us via DM or mobile if you're curious about what more we have to offer you. We're always excited to share our little world with you!😁
privatechef

Get ready to roll out the fun because National Egg Roll Day is here! This mouthwatering food holiday throws the spotligh...
06/10/2026

Get ready to roll out the fun because National Egg Roll Day is here! This mouthwatering food holiday throws the spotlight on the irresistibly crispy appetizer while giving a shout-out to the Chinese-American and Vietnamese-American immigrant families who turned this iconic dish into a nationwide superstar.

Kicking off in 2019 thanks to Van's Kitchen, a family-run business in Texas, the day marks the founding of the company by Vietnamese immigrants Van and Kim Nguyen back in June 1986.

Fun fact: despite the name, egg rolls usually don't have eggs in their filling. The magic happens in the thick, crispy dough wrapper, where eggs help create that signature crunch we all love.

The origin of the egg roll is a tasty mystery, with some crediting 1920s New York chefs like Lung Fong or Henry Low. But one thing’s for sure, the egg roll is a delicious American twist on the traditional Chinese spring roll.

Real-deal egg rolls are a scrumptious mix of finely chopped cabbage, pork, shrimp, onions, bamboo shoots, and water chestnuts, all wrapped up and fried to golden perfection. So, grab your chopsticks and join the celebration in style!🥢🥢🥢

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