Photograph by Kevin A. Roberts
HOT SPOT
Kim Tucci–inspired Month at Peno
This week, another tip of the coppola goes out to Pepe Kehm, chef-owner of Peno in Clayton, for honoring one of his mentors, the late Kim Tucci, co-founder of The Pasta House Co. All this month, Peno hosts a Soul Food & Jams event, in which a percentage of sales (plus 100 percent of the proceeds of Pepe’s $20 wine picks) will be donated to a fund for struggling local musicians. “We’re sharing our love for the arts and food with Kim’s legacy and love for the entire community,” Kehm says. Look for riffs on Pasta House classics, such as Chicken Flamingo, Pasta Norma, and an Italian salad that “Kim just loved,” says Kehm. An online auction will be introduced this week. (Tucci was also a sought-after auctioneer.) And on Sunday, August 30, Kehm is planning an all-day micro music festival on Peno’s parking lot. Brunch, matinee lunch (3–5 p.m.), and dinner seatings will be available, with each featuring a different musical group and hosted by a celebrated local chef. Check Peno’s FB for details and updates. 7600 Wydown, 314-899-9699.
Courtesy Clementine's
INSIDER TIP
Clementine’s Celebrates
Another champion of the community, Clementine’s Naughty and Nice Creamery owner Tamara Keefe, has created a special ice cream in honor of PrideFest St. Louis, being held mid-month. Loud and Proud is a vanilla-based ice cream swirled with colorful syrups reminiscent of the Pride flag: red tart cherry represents life, zesty orange represents healing, fresh banana represents sunlight, natural lime represents nature, natural blueberry represents harmony, and natural grape represents spirit. Pride Fest is being held virtually this year on Saturday, August 15; Keefe is hoping that supporters will buy to-go pints and celebrate safely from home. The limited-edition flavor is available at all four Clementine's locations through August 31.
MICRORANT
Forgetting the Accoutrements in Doggie Bag Items
damedeeso/Getty Images/iStockphoto
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Sure, it’s a minor quibble, but when we take home a portion of a meal that we were unable to finish and crack open the container, we look forward to the accompanying sauce, steak butter, broth, gravy, pan jus, coulis—whatever the addition may be—almost as much as we do the center of the plate item. One is not complete without the other, and we managed to leave a little of both behind. So when we encounter a lonely, denuded hunk of meat rattling around inside a to-go container, we feel a wee bit shortchanged.
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