Chef Rex Hale
After working all over the world - Antigua, New Orleans, and South Africa to name just a few - with respected chefs like Paul Bocuse, Jacques Maxima, and Emeril Lagasse, Rex Hale returned to his native St. Louis to raise his family. He now leads the kitchen at Three Sixty, a rooftop restaurant and bar with inventive, locally sourced cuisine and to-die-for views.
Experience the innovative cuisine of Three Sixty for yourself.
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The Cadillac of Ingredients
“My favorite things to use-in the whole world-are my hands. I like utensils, and I like Japanese mandolines and different sharp vegetable cutters. But, honeslty there are no better tools for multitasking than your hands. They are the best tool you can possibly have.”
- 1 pound grass fed ground beef
- 1 T minced garlic
- 1 T minced yellow onion
- 1 large organic egg
- 1 T coarse sea salt
- 1 tsp freshly ground black pepper
- 2 T chopped parsley
- 4 ounces (quality) grated parmesan cheese
- 2 T dry bread crumbs (panko or similar)
Mix all ingredients and chill for about an hour. Scoop and shape in to 12 1.5-ounce balls. Bake in a preheated 400 degree oven for about 20 minutes. Top with 1 T pomodoro sauce and shredded cheese and melt. Place 1 T of sauce on each half of the slider buns and serve.