}
}
}
TRENDS
Foodie Frenzy
fall 2012
celebratedliving.com
54
Housemade condiments consti-
tute away-back-to-basics trend.
At
EDGE, STEAK&BAR
inMiami,
chef AaronBrooks grows several
kinds of peppers, whichhedries
andgrinds into a rub, even rim-
ming it on aBBQCollins cocktail.
edgerestaurantmiami.com
InSt. Louis, chefGerard
Craftmadeaname for
himself—andgarnered
three JamesBeardbest-
in-the-Midwest nomina-
tions— for his flagship
restaurantNiche, cham-
pioningMidwest artisan
producers and farmers.
This fall, hebranchesout
with
PASTARIA
, inspiredby
rustic Italiandough-making
traditionsof pizzaand
pasta. The former features
Midwestwheat, cured
meats from local Salume
Beddu, and tomato sauce
housemade from locally
grown fruit. pastariastl.com
FROM
THE
HOUSE
NapaValley’s
popular
OAKVILLE
GROCERY
recently
reopenedafter
afive-month
renovation,
revamping its
interioraswell
as its farm-
focusedmenu.
anoutdoor farm
standsells just-
pickedproduce
fromnearby
Ruddfarm,
while thegrab-
and-go food
ranges from
duckrillettes
andcharred
prawns toBlTs
onbaconbread
and fennel-
crustedpork
andharissa
sandwiches.
oakville
grocery.com
PROVISION
RE-ENVISIONED
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©GREGRANNELLS;
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C
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