Tis the Season

Tis the season for bah, humbug! That’s right, I’m not in the spirit yet again, so I’m once again doing the Bah Humbug Holiday Popup Shop!

How does this work? Go to my online store and shop shop shop. I can only accept orders placed through the store. Any orders that are left in the comments, messaged, or texted are too likely to get lost in the shuffle. There’s lots of goodies – shortbread cookie dough you can bake and pass off as your own, sweet rolls for Xmas morning that’ll make it look like you’ve been awake since 4 a.m., citrus curd for “homemade” pie, candy for stress-eating, and gift certificates for the person in your life who could use some kitchen education.

On December 22nd, come pick up your stuff at my secret headquarters in the Shaw Neighborhood. You’ll get the address when you place your order.  I’ll have some grab-and-go stuff available for impulse purchases that night (jam, pickles, bitters), along with snacks and drinks and grinchiness. No tree, no merry, no carols. Just Norwegian death metal* – the real music of the season.

PLACE ORDERS NO LATER THAN DECEMBER 20TH. Some items have earlier order-by dates because it takes lot of time for one person to make this stuff. The dates are outlined on the store’s website.

Even if you didn’t order anything and just want to escape Christmas, come hang out. We’ll eat, drink stuff, you can shop last-minute food gifts, and listen to Norwegian death metal*.

And! When you come by on the 22nd and if you’re so inclined, bring some tampons or pads. We’ll donate them to St. Louis’ homeless women. If you can’t make it on the 22nd and still want to donate, you can do that through the store’s page, too. So far we’ve already bought $100 worth of period supplies and I’m building one hell of a Christmas tree with them.

Invite your people and make it a night. If you’re into merry-making, you can hit the Garden Glow at Missouri Botanical Gardens while you’re in the neighborhood.

*No, there will not be any Norwegian death metal. Sorry.

But there will be jazz! In November my musician friend Jeremy Joyce, the good coffee folk at The Mud House, and the wonderful humans at Human Spaces, and I kicked off The Bellerive Brunch Jazz Series. It’s a monthly pay-what-you-can jazz show and brunch in the coziest venue in town. Families and kids are welcome. And we’re doing it again on December 18th! Brunch service starts at 11, music at noon, and we’ll go until 2.  Leslie Sanazaro’s bringing her beautiful voice for the occasion. Schlafly’s bringing the beer, and I’m making cocktails along with food. 100% of the bar’s take will be donated to St. Louis Homeless Winter Outreach. Their team of volunteers go out on the coldest nights of the year to make sure the homeless who don’t make it into shelters have coats, blankets, warm gear, and snacks, or transportation to a safe and warm place.

Wanna see what you missed? November brought a fantastic underground dinner partnership with Coma Coffee. We did three courses and a cocktail hour, and everything included Coma’s micro-roasted coffee. Wanna take a look?


Cocktail hour amuse bouche of coffee-braised butternut squash, baby leeks, and wild mushrooms. Served with Three-Point Shot – a cocktail of Earthbound Beer’s Basketball Move dunkel, cold brew coffee, and bourbon.

Salad of coffee-roasted beets, beet greens, fall veggies, espresso ricotta dressing and coffee orange gremolata.

Salad of coffee-roasted beets, beet greens, fall veggies, espresso ricotta dressing and coffee orange gremolata.

Coffee rubbed and braised brisket over a buttermilk biscuit with sweet potatoes and red-eye gravy.

Coffee rubbed and braised brisket over a buttermilk biscuit with sweet potatoes and red-eye gravy.

Coffee shortbread with espresso mascarpone icing and coffee glass candy, served with a cappuccino.

Coffee shortbread with espresso mascarpone icing and coffee glass candy, served with a cappuccino.

And as always, so many awesome classes, and a month of fantastic private events leading up to the holidays. Maybe I’m not as scroogey this year after all.

Taking a Slice Off Summer

Part of @oohstlou's "Undefined" project. Visit it at oohstlou.com/undefined

Part of @oohstlou’s “Undefined” project. Visit it at oohstlou.com/undefined

If you’re here because of Susan Bennet’s fantastic “Undefined” photo project, welcome! I promise, I only use the knife for good. And there is so much good right now, particularly in seeing so many people in St. Louis turning their attention to the incredible work so many women are doing, from my “Undefined” friends to the women in the St. Louis Biz Journal’s influence list, and every woman, documented, defined, or not. Thank you for supporting my woman-owned small business, and giving me a place to develop my skills, be financially viable, and set an example for my 12-year-old daughter. She’s currently recruiting friends to open a pop-up bakery. All of this is connected, and it’s happened because of clients, customers, and students who take ventures such as mine seriously. Even when I’m being silly with a sharp object.

Okay, so what am I working on? A lot!

I’m not sure what I’ll be doing, but I’ll definitely be toasting the community at Milque Toast Bar on Friday!


From 2-8 pm Milque Toast is throwing a party to raise funds for the Salad Days program, which provides free meals for people in need. Lots of live music, food and drink goodies that aren’t normally available, and the most fun, chill vibe in town, all for a suggested donation of $10.

I’ve been spending a lot of time at Milque Toast lately, specifically on Sunday afternoons during the Market at Milque Toast. Chef Amanda from Moonlight Farm brings lots of fresh eggs, watercress, and other goodies they’re growing, and the rest of the lineup rotates from week to week. I’ll be back there on Sunday, Sept. 11th with jams and pickles for sale.

This Sunday’s going to be a delightful time as we return to Creefest! This was one of my favorite events last year, and I’m so happy to be invited back. It’s a full day of music and food and beer and awesome people at one of my favorite homes-away-from-home, Off Broadway.


$10 gets you in for two stages of rock and Americana from 2 pm – midnight. I’ve got the food set-up for you:

Nachos (served with spicy queso fresco sauce, bourbon pickled jalapeños, and fresh salsa) – $6 meat/$3 cheese
Peach Pork al Pastor
Smoked Brisket
Cheese (vegetarian)

Sandwiches – $6
Peach Pork al Pastor
Smoked Brisket
Goat Cheese and Jam (vegetarian)
Mushroom Walnut Pate (vegan)

Misc. Deliciousness
Smoked Chicken Drumsticks $3

Salads – $4
Smoked Corn & Tomato (vegetarian)
Watermelon & Goat Cheese (vegetarian)

Desserts – $4
Chocolate Milk Stout Brownie
Herbed Peach Shortbread


I’ll be doing something similar on October 8th for the Missouri Prairie Festival. I’ll be with the Environmental Music & Arts Project, a new non-profit created by my pal Kevin Koehler where musicians and artists hold events to raise money for local environmental organizations. The Missouri Prairie Festival will benefit the Missouri Prairie Foundation, and I’ll be donating 20% of my food sales to them. I haven’t developed the menu yet, but it’s going to be 100% local and inspired by the Missouri prairie where I grew up. I’ll also be talking about how to preserve fall crops so you can keep eating local veggies and fruit through the winter.

Speaking of … lots of classes. Before I list them, a reminder that you can book me for your holiday cooking events! I’m available via Dierbergs and Kitchen Conservatory for parties and team-building events. Just request me when you book your event through them. Or contact me at robin@subterraneanhomemadefoods.com if you’d like to schedule private lessons or an event in your space.

Biscuits – Brunch’s Best Friend (sold out, but there’s a wait list, and spots available for the October session below!)
Sunday, Sept. 18th
Dierbergs Southroads

Jam and Jelly demo (info TBA)
Sunday, Sept. 25th
Strange Folk Festival

Field of Greens
Saturday, Oct. 1st
Kitchen Conservatory

Saturday, Oct. 1st
Dierbergs Clarkson

Sunday, Oct. 9th
Dierbergs Edwardsville

Fall in For Happy Hour
Friday, October 14th
Dierbergs Des Peres

Biscuits – Brunch’s Best Friend
Sunday, Oct. 16h.
Dierbergs West Oak

Full Haus (my birthday class!)
Friday, October 21st
Kitchen Conservatory

Dill-icious Fun with Fermentation (my other birthday class!)
Sunday, Oct. 23rd
Kitchen Conservatory

Girls’ Night Out – Smashing Pumpkins
Friday, Oct. 28th
Kitchen Conservatory

Ozark Mountain Holiday Feast
Friday, Nov. 4th
Dierbergs Des Peres

Girls’ Night Out – Old Fashioned Girls
Saturday, Nov. 5th
Kitchen Conservatory

Ozark Mountain Holiday Feast
Monday, Nov. 14th
Dierbergs Edwardsville

Turmeric – Good as Gold
Friday, Nov. 18th
Kitchen Conservatory

Date Night – Tuscany for Two
Saturday, Nov. 26th
Kitchen Conservatory

Jam Session
Thursday, Dec. 1st
Dierbergs Des Peres

Date Night – Porterhouse For Two
Friday, Dec. 2nd
Kitchen Conservatory

The Apprentice Chef: Wish Upon a Jar (kids class)
Friday, Dec. 23rd
Kitchen  Conservatory

Bring it On, New Year!
Friday, Dec. 30th
Kitchen Conservatory

A Night of Prohibited Delights with Subterranean Homemade Foods & Barnett on Washington


Join Barnett on Washington and Chef Robin Wheeler from Subterranean Homemade Foods for our Prohibited Delights Pop-Up Dinner.

First course:
Canapé buffet with smoked whitefish toasts, goats milk cheese balls, horseradish-stuffed heirloom tomatoes, finger sandwiches, pickled eggs and assorted pickled vegetables.

Drink pairing:
Watermelon Moonshine (Pinckney Bend White Corn Whiskey)

Second course:
Sorrel Chicken Soup with Butter Potatoes

Third course:
Gin and Tonic Pickled Fruit Salad.

Drink pairing:
Southside cocktail (Pinckney Bend Gin)

Fourth course:
Whiskey-glazed Country Ham with Soft Bread, Tomato Dressing, Pickled Hop Shoots with a side of local succotash.

Drink pairing:
A special beer from Earthbound Brewing.

Fifth course:
Peach upside-down cakes with a sorghum whiskey syrup.

Drink pairing: A prosecco toast with bourbon-black walnut cherries

Tickets are limited!  Grab them now via Brown Paper Tickets. $58.

Summer Classes

So many classes this summer! Girls Nights, Date Nights, kids classes, hands-on, demo … there’s something for everyone!

May 25th
Put ‘Em Up – Blueberries (demo)
Dierbergs Des Peres

Find your thrills with these seasonal gems and make them last all year long. Classic Blueberry Preserves, Frozen Blueberry Pie, Blueberry Aigre-Doux (pickled in red wine), Blueberry Shrub for cocktails, Granola with Dried Blueberries & Candied Lemon, Blueberry Syrup

June 2nd (Dierbergs Southroads) and June 7th (Dierbergs Clarkson)
Tea Time for Dinner (demo)
Dierbergs Southroads

Iced tea may be summer’s official drink, but there’s so much more to love, like these tea-infused dishes for your dinner table.

  • Ginger Lemon Crunchy Chickpeas
    • Green Tea & Toasted Rice Stir-Fry Vegetables
    • Scallops in Earl Grey Beurre Blanc
    • Oolong-Poached Noodles
    • Matcha Brownies

June 9th
Beer-Be-Que (hands-on)
Kitchen Conservatory
Ice cold beer and grilling go hand-in-hand on a hot summer night in a lively class with Robin Wheeler. Enjoy a 4 Hands shrub shandy and step out to the grill to make beer-glazed grilled wings, beer-marinated flank steak with blue cheese-beer butter, drunken lamb kabobs with chimichurri, grilled asparagus with beer béarnaise, charred tomato salad with shandy vinaigrette, plus summer ale berry pie.

June 22nd
The Best Lemonade Stand on the Block (hands-on, grades 2-5)
ierbergs Des Peres

Real Homemade Lemonade
• Lemon Slushes
• Strawberry Lemonade
• Shortbread-Crust Lemon Bars
• Lemon Tea Cakes
• Mini Lemon Tarts

June 23rd
Cool as a Cucumber (hands-on)
Kitchen Conservatory
Discover that cucumbers are much more versatile than simply used for pickles and spa treatments in a lively hands-on class with Robin Wheeler. Learn to make a cucumber-basil cordial and a cucumber Collins, grilled scallop and cucumber kabobs, crab salad on cucumber “crackers”, cucumber-smoked salmon Philly “sushi” rolls, spicy quick cucumber-Korean red pepper-ginger kimchi, kosher dill pickles, bread-and-butter pickles, and cucumber-mint ice cream.

June 30th
Classic Asian Pickles (demo)
Dierbergs Des Peres

Kimchi’s only the beginning when it comes to the abundance of Asian pickling methods. We’ll cover both fermented and fast pickles from all corners of Asia.

  • Korean Kimchi
    • Indian Chutney
    • Chinese Soy-Pickled Cucumbers
    • Japanese Pickled Ginger
    • Filipino Pickled Mustard Greens
    • Vietnamese Banh Mi Carrots & Radishes

July 6th
Sourdough – From Starter to Pasta (hands-on)
Kitchen Conservatory
When it is a million degrees outside, Robin Wheeler shares her love for sourdough with four dishes that do not require the oven. Enjoy sourdough berry waffles, sourdough fettuccine carbonara, sourdough crust grilled pesto pizza with fresh mozzarella and tomatoes, plus sourdough skillet flatbread with hummus and fresh vegetables, along with three techniques for making sourdough starter.

July 14th
Summertime Southern Meat and Three
Dierbergs Southroad (demo, registration begins June 14th.)
Plum Sour Gin Fizz , Peach-Glazed Country Ham Steaks, Butter-Poached Fingerling Potatoes, Orka Corn Fritters, Beer-Braised Greens, Stone Fruit Parfaits

July 21st
Summer Beer BBQ
Dierbergs Des Peres (demo, registration begins June 14th)
Also available at Dierbergs West Oak (August 1st), Edwardsville (August 4th) and Southroads (August 24th)
Peach Radler Cocktail, Belgian Herb Grilled Pork, Beer-Braised Grilled Potatoes, Boozy Garden Grill Mix, Ice Cream with Peaches & Beer Syrup

July 22nd
Girls’ Night Out: And All That Jazz (demo)

Kitchen Conservatory
Step into an era of the speakeasy with a delightful retro-style dinner from the Jazz Age with Robin Wheeler. Enjoy an elderflower gin gimlet, blueberry Waldorf salad with egg salad crostini, chicken à la rose – pan-seared airline-cut chicken breasts with a honey glaze and garnished with fragrant rose petals, plus peach upside-down cupcakes.

July 31st
Jam It! Let’s Can It! (hands-on)
Kitchen Conservatory
Experience the satisfaction of stocking your pantry with homemade jams and condiments using safe and easy techniques for canning. Join the talented Robin Wheeler, owner of Subterranean Homemade Food, as this hands-on class makes peach jam, peach jelly, tomatoes for “everything” – basic canned tomatoes to use for everything from salsa to marinara sauce to bloody Mary mix, bread-and-butter pickles, plus green tomato salsa verde. Each participant will take home a jar of canned goods.

August 5th
Date Night – Some Like it Hot! (hands-on)
Kitchen Conservatory
The kitchen is heating up with excitement for the peak of the pepper season, as couples join Robin Wheeler cooking with an abundance of local peppers. This hands-on class will make strawberry-pepper sangria, corn and crab fritters, grilled chile-glazed flank steak with chile-cilantro butter, hot honey sweet potatoes, mustard green salad with seasonal vegetables and a crisp beer vinaigrette, plus Mexican hot chocolate-cinnamon ice cream sandwiches. 

August 11th
Boozy Berries (hands-on)
Kitchen Conservatory
Fresh berries are abundant for an exhilarating evening with Robin Wheeler. This hands-on class will create an intoxicating menu of bourbon-blackberry and chèvre crostini, arugula and seasonal vegetable salad with strawberry-honey shrub vinaigrette, pork tenderloin medallions with blueberry aigre-doux, crème de framboise and raspberry royale cocktails, plus pound cake drizzled with strawberry-mint cordial.

August 13th
Girls’ Night Out – Ginger and Spice (demo)
Kitchen Conservatory
Redheads, blondes, and brunettes will all enjoy a ginger-inspired meal designed for a delightful night out with the girls. Sip on a Big O ginger liqueur and bourbon slushie, while Robin Wheeler prepares pickled ginger and cucumber salad, pan-seared shrimp Thai-style curry with sweet potatoes and ginger, plus coconut custard bars with double ginger-rhubarb jam. 

August 28th
Date Night – Meat Me in the Garden (hands-on)
Kitchen Conservatory
Create a remarkable summer feast with fresh ingredients from local farms. This hands-on class for couples joins Robin Wheeler to make bacon cheeseburger sliders with roasted red pepper butter, pan-seared pork chops with local honey and pepper glaze, charred tomato and herb salad, beer-battered fried summer squash, cheese grits, grilled stone fruit pie with a lard crust, plus a 4 Hands Contact High and peach shrub cocktail. 



With Spring Comes New Things

After a little break, so much is happening! Classes! Let’s get on the classes first …

If you want to learn fermentation, sign up today for Get Funky at Dierbergs. Class is March 31st, but we need to get some people enrolled this week fort to happen. I get more people asking about fermentation classes than any others, so here’s your chance.

Other upcoming classes …

Get Even Funkier (Fermentation 201)
Thursday, April 7
Dierbergs Des Peres

Cooking With Coffee
Wednesday, April 13
St. Louis Community College

Girls’ Night Out – Cinnamon Girl
Friday, April 15
Kitchen Conservatory

Don’t Throw That Out!
Monday, April 25
Dierbergs Edwardsville Crossing

Don’t Throw That Out!
Thursday, April 28
Dierbergs South Roads

Date Night for Couples: Holy Moly! Seven Moles! 
Friday, May 6
Kitchen Conservatory

Date Night for Couples: Poker Night
Saturday, May 28
Kitchen Conservatory

Keep your eye on two new places on Cherokee – The Blue Pearl and Sure Lee’s. On Friday, April 22nd I’ll be selling some of my sustainable goodies at Blue Pearl’s Earth Day celebration. That’s all I can say at this point but expect good news coming soon!

February Classes

Upcoming Classes

Feb. 10 – SLCC Continuing Education Valentine’s Day Gifts From the Heart of Your Kitchen  (hands-on, $39)

Feb. 18 – Dierbergs West Oak Preserving the Citrus Sunshine (demo, $38)

Feb 23 – Dierbergs Southroads Preserving the Citrus Sunshine (demo, $38)

Feb. 24 – SLCC Continuing Education Sunny Winter Citrus Preservation  (hands-on, $39)

Feb. 26 – Kitchen Conservatory Girls Night Out – Off the Hook (demo, $45, 3 courses & cocktail)  Sold out, but there is a waiting list available.

Mar. 2 – SLCC Continuing Education – Fermented Pickles For Your Spring Pantry (hands-on, $39)

Mar. 12  - Kitchen Conservatory Girls Night Out – Everyone Loves a Galway Girl (demo, $45, St. Pat’s-inspired 3-course dinner and cocktail)

Mar. 16 – SLCC Continuing Education – Sourdough Start(er) to Finish (hands-on, $39)

Apr. 13 – SLCC Continuing Education – Cooking With Coffee (hands-on, $39)

Apr. 15 – Kitchen Conservatory Girls Night Out – Cinnamon Girl (demo, $45, 3-coursedinner and cocktail)

May 6 – Kitchen Conservatory Date Night for Couples – Holy Mole! Seven Moles! ($125 per couple)

May 28 – Kitchen Conservatory Date Night for Couples – Poker Night ($125 per couple)

June 5 – Kitchen Conservatory Date Night for Couples – Rome-o and Juliet ($125 per couple)

The March and April Dierbergs schedule arrives on Thursday. If you’ve been wanting fermentation classes, you’re going to want to check it out.

April and May at Kitchen Conservatory are going to be a blast! I’ll be paying homage to my days of writing “Throwback of the House” at the Riverfront Times with attempts to make some of those awful recipes edible on April Fool’s Day.



Bah! It’s the Humbug Popup Shop!




Who’s holiday’d out? Still need to buy gifts? Dreading all the food prep? 

All of the above here, except for the food prep part. I like that part. Let me do that for you. 

Stop by my place in Shaw. Stay a little, or stay all day. Impulse shop jams, jellies, pickles, cocktail mixers, and such. Pre-order pie crusts (lard and butter), Christmas morning sweet rolls (or anti-Christmas the-coffeehouse-is-closed breakfast), weird shortbread, bone broths, sauerkraut, and kimchi for pick-up (there’s a list below). Enjoy the tree-free, carol-less zone. Unless your name is Carol. I won’t kick you out.  

Bring non-perishables (preferrably of the feminine care variety because there are never enough donations) and I’ll take a moment to get all Clausy and deliver them to one of the bars participating in Art Bar St. Louis‘ city-wide supply drive.

I’ll have soup, pie, and beverages. You don’t have to order or shop to partake in the hospitality. If you’re feeling festive, come late and then walk down to see my neighbor’s glowing display of holiday junk down at Missouri Botanical Garden.

Let’s knock out this gift-shopping and cooking and get this over with, okay? No one will shame you if you show up in pajamas. Or crying. Or zonked on Xanax. We’re all right there with ya.

Humbug Popup Shop
Sunday, December 20th, 2 – 6 pm
4172 Russell, Apt. 1W
RSVP and invite your friends here.

Email orders to robin @ subterraneanhomemadefoods.com no later than 2 pm on Friday, December 18th. What can you pre-order? Here ya go:

Lard pie crust in an aluminum pan – $5
Lard pie crust flat in parchment – $4

Butter pie crust in an aluminum pan – $5
Butter pie crust in parchment – $4

Frozen buttermilk biscuits – $6/6, $10/dozen
(choose lard or shortening)

Shortbread dough for 2 dozen cookies – $7
Shortbread dough for 4 dozen cookies – $12
candied grapefruit
chocolate orange
anise apricot
cherry almond
lavender lemon
maple pecan

9″ gingerbread loaf – $10

Citrus curd, 1/2 pint (enough for biscuits & such) – $7
Citrus curd, 1 pint (enough to fake a pie if you whip a lot of cream) – $12

Fancy-pants citrus curd, 1/2 pint – $9
Fancy-pants citrus curd, 1 pint – $15
Texas ruby red grapefruit
cara cara orange
Meyer lemon

Frozen Yeast Sweet Rolls, 6 – $9
Frozen Yeast Sweet Rolls, 12 – $15
cherry almond
maple pecan
honey buns

Saurkraut (with or without caraway) and kimchi (white, medium, or hot)
$5/ half-pint

Compound homemade butter – $6/half-pound

Bone Broth – $6/quart
smoked chicken
smoked pork
beef marrow

Shrubs for cocktails (with a few recipes) – $8/half-pint
cranberry spice
Asian pear
ruby red grapefruit
ginger citrus

Cocktail/coffee/soda syrups – $6/half-pint
chocolate orange
chocolate mint



Get Your Tickets For Tempt Fate – An Underground Dinner and Music Event



Are you ready to tempt fate?

On Friday the 13th, convene with the Subterranean Supper Club for an evening of food and music in a most unlikely secret location. A place that might strike fear in your heart, give you pause, contradict what you’ve been taught is appropriate. Through seven locally-sourced courses, you’ll break bread family-style, rediscover the ancient comfort in marrow and offal (sorry, vegetarians – I’ll do another event for you soon) during this unforgettable night that’ll enforce the connection between the earth that nourishes us and then reclaims us.

The courses:

First Course: Pork liver pate, country-style mustard with Perennial Artisan Ales Hopfentea Sour Ale, jasmine-scented fruit pickles, French bread.

Second Course: Smoked chicken bone broth with crispy rice.

Third Course: Yellow grits, crispy rabbit and lamb liver drizzled with barrel-aged salsa verde and honey, burning tallow candle.

Fourth Course: Ginger pickled green tomatoes with tiny cornmeal hush puppies, bread and butter sweet pumpkin pickles.

Fifth Course: Espresso stout-braised beef with roasted marrow bones on wild mushrooms and chestnuts.

Sixth Course: Whiskey-butter roasted butternut squash with handmade goat milk ricotta mousse.

Seventh Course: Autumn fruit lard-crust galette with sorghum black walnut ice cream.

Four fantastic St. Louis-area musical acts will keep you entertained.

Billy Croghan, lead singer of Les Gruff and the Billy Goat. He’s leaving the goats at home for a subdued solo set. Check out what he does with his band, though:

The Idea Men – Chris Case, Adam Yount, and Matt Schmidt have been playing music together for a long time, and The Idea Men is their new project. They’re bringing their smart, tongue-in-cheek Ozark-fired folk to the party.

Kat Myers of The Danaides, and The Klose Encounters and Casey Bazzel are putting together a new act that’ll #TemptFate by debuting on our stage. While we wait to see what Kat and Casey have in store, check Kat with The Danaides and Casey solo.

And finally, Marc Chechik will hopefully be joining us with a solo, acoustic set. Chechik’s resume reads like a thesis of the last 35 years of St. Louis music history, from playing guitar with Albert King, to being a part of the early ’90s alt country scene with Waterloo, working his way into bands including Bob Reuter’s Thee Dirty South, Melody Den, and The High Dives. If he’s able to make it, he’s promised to bring a surprise. No, I don’t even know what it is. But I do know this …

While I’m doing the bulk of the cooking, some people are way better at parts than I am. Like Nate Larson from Living Room who’s making the bread, and Kerry Soraci from I Scream Cakes who barely flinched at the suggestion of using sorghum instead of sugar.

Thanks to so many fantastic local food purveyors:
Mac’s Local Buys
Larder & Cupboard
Scharf Farm
Braeutigam Orchard
Mushrooms Naturally
Bolyard’s Meat
All the folks who traded produce through Sprouthood

Buy tickets for Subterranean Supper Club – Tempt Fate

Tempt Fate With a Better-Than-Basic Autumn!

Hey! If you’re here because you saw me and my pumpkin spice syrup on Fox 2 this morning, welcome! Twas early and cold, but I love the growing chill as the days shorten. Fall’s also my favorite cooking season, relishing the last of the harvest before December’s decadence plows us down.


In a few weeks I’ll be doing the biggest autumn cooking event yet. Join me for Tempt Fate: A Underground Dining and Music Event on Friday, November 13th. This is going to be such a special night, full of surprises as we gather family-style over seven locally-sourced courses at a top-secret location that’s going to stun and delight. While you dine four bands will play in this under-appreciated acoustic gem of a venue. Tickets are $75 and they’re going fast. Get more info and reserve your spot via Brown Paper Tickets.

Even though this dinner is going to have me hopping, I still have lots of upcoming classes to help you transition from the last harvest to gift-giving season.

Friday, October 23
Girls’ Night Out: For Gourd’s Sake!
Kitchen Conservatory

Sunday, October 26
Dierbergs Edwardsville Crossing

Monday, November 9
The Food Wizard of the Ozarks
Kitchen Conservatory

Wednesday, November 11
Holiday Mixology
St. Louis Community College Continuing Education at Lindbergh High School

Monday, November 16
Gifts From the Kitchen: Holiday Breakfast Gift Basket
St. Louis Community College at Lindbergh High School

Saturday, November 21
Demo at Firecracker Press

Monday, November 30
Jam Sessions: Sugar Plum Fairy’s Dance Party
Dierbergs Southroads

Monday, December 7
Jam Sessions: Sugar Plum Fairy’s Dance Party
Dierbergs Des Peres

Sunday, December 13
Make It and Gift It (kids class)
Dierbergs Des Peres

Tuesday, December 15
Happy New Beer!
Dierbergs West Oak

Tuesday, December 29
Happy New Beer!
Dierbergs Des Peres