Chef Maurice Reed – Eclipse Restaurant

Take a behind-the-scenes look at Chef Maurice Reed of Eclipse Restaurant cooking his Frosted Flake Encrusted French Toast! The dish is available from September 14-October 25, 2009 at Eclipse Restaurant in the University City Loop, just one of the restaurants and recipes featured in CollaBREADtive Series 2. Learn more at our CollaBREADtive site here.
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Companion Named Official Baker of Farm Aid 2009!

Companion has been named the Official Baker of Farm Aid 2009, to be held at Verizon Wireless Amphitheater on October 4, 2009! All of our bread provided for the concert is made using all organic flours, and we’re thrilled to be a part of such a great cause. Farm Aid proudly supports and raises money for farmers across the U.S, and promotes awareness of the Good Food Movement. Willie Nelson, Neil Young and John Mellencamp organized the first Farm Aid concert in 1985 to raise awareness about the loss of family farms and to raise funds to keep farm families on their land. Dave Matthews joined the Farm Aid Board of Directors in 2001. Farm Aid has raised nearly $35 million to promote a strong and resilient family farm system of agriculture. Learn more here.
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Know Your Food Dinner – Local Harvest Cafe


Patrick Horine, Josh Allen & Clara Moore

Spent a wonderful evening among local vores enjoying some delicious foods created by Chef Clara Moore, of Local Harvest Cafe. Menu items included: ~Rarebit and Housemade Mustard with Hand-Dipped Companion Pretzel ~Black Pepper Goat Cheese Salad with Centennial Farms Apple Butter Vinaigrette ~Missouri Pork Meatballs with Centennial Farms Applesauce and Companion Sweet Potato Bread Stratta ~Companion Raisin Brioche Bread Pudding We were incredibly honored to be included in their week long anniversary celebration at their great spot on Morganford in South St. Louis. For more information, go to
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CollaBREADtive Series 2 Launches at Art Outside

Series 2 of Companion’s CollaBREADtive program launched under sunny skies and flavorful aromas at Schlafly’s Art Outside event, September 12 – 13. The eight participating chefs joined Josh Allen for a series of tasty cooking demonstrations throughout the gorgeous weekend. Crowds converged on the tent to taste samples of the chef’s dishes and Companion’s breads. See below some photos from the event.
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Granola and Yogurt Parfait Recipe

parfaitFinding great quality granola in a restaurant is never easy since so many chefs don’t take the time to do it right.  Companion has cracked the code with its homemade Granola & Yogurt Parfait. Perfect in all the right ways – crispy, tasty and never too moist or loose – this granola will have you begging for more.  Companion combines rolled oats, walnuts, pecans and almonds with sweet natural honey and then bakes, browns and cools it to just the right level of clumpiness and crunchiness.  Sun-dried apricots, plump raisins and tart dried cranberries sweeten the granola while cool yogurt and ripe fruit create the perfect light, refreshing, and healthy breakfast must-have. 8 c. Rolled Oats 1 c. Walnuts 1 c. Pecans 1 c. Almonds Honey to coat oats and nuts 1 c. Cranberries 1 c. Raisins 1 c. Dried Apricots Combine oats and nuts in large mixing bowl and coat with honey.  Spread evenly in shallow pan(s). Bake in a 350° oven for 30-45 minutes stirring completely every 10 minutes until browned. Cool completely. Add dried fruits and combine. Store in airtight container for up to 7 days.
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Companion French Toast Recipe

French_ToastFrench Toast has never tasted this good…   Leave the batter and griddle behind and try a delicacy unlike any other. Sweet and moist on the inside with a slightly crunchy, browned top layer on the outside, this breakfast entrée is the morning version of bread pudding. Made with Companion’s signature European craft breads, pastries and brioches, which are baked fresh daily, the bread mixture is soaked and refrigerated overnight in a batter of farm-fresh eggs, heavy cream, brown sugar, vanilla and cinnamon. The following morning it is baked until golden brown and spiced with cinnamon and powdered sugar.  Topped with fresh fruit, jam, or syrup, the French Toast is an innovative twist on the conventionally sliced-and-fried cuisine. 6 Eggs 18 oz. Heavy Cream 1 cup Brown Sugar 1 tbl Vanilla 1 tsp Cinnamon 1 tsp Nutmeg 1 loaf (1 lb.) Companion Brioche or 8 Croissants Combine eggs, cream, sugar, vanilla and spices. Tear bread/pastries into small pieces and add to egg mixture. Soak and refrigerate overnight. Place in 8×8 baking casserole and bake at 350° for 45 minutes or until a knife inserted in center comes out clean. French Toast should be nicely browned and puffed in the center. Serve with jam, fresh fruit and a dusting of powdered sugar. (Serves 4.)
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Café Oatmeal Recipe

oatmealCompanion’s Café Oatmeal has been dubbed the “World’s Best Oatmeal” by St. Louisans. Known for its exceptional taste and soft and creamy texture, it is a classic and healthy breakfast updated with fresh, old fashioned ingredients. Starting at 5:00 a.m. every morning, Companion mixes authentic ingredients like rolled oats and brown sugar with a rich molasses flavor to make slow-cooked oatmeal one pot at a time. Upon completion, the Café Oatmeal is placed on a steam table to maintain the perfect smooth texture.  Wholesome toppings such as crunchy pecans, tart dried cranberries, plump raisins, and naturally sweet apricots are added to make the Café Oatmeal exquisite and healthy. 1 c. Rolled Oats 1 c. Water 1 c. Whole Milk 1/4 c. Brown Sugar 1 tbs. Butter Pinch of Salt Bring water and milk to slow boil. Add remaining ingredients and simmer slowly until desired consistency. Serve with dried apricots, cranberries, raisins, pecans and additional brown sugar as toppings. (Serves 2.)
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Baked Eggs & Potatoes Recipe

Baked_EggsBest described as a crust-less quiche, Companion’s Baked Eggs & Potatoes are the most craveable item on the menu. The local farm-fresh eggs are slow baked with red russet potatoes, flour, butter, eggs, cream, and aged Gruyere cheese. Dijon mustard, cayenne pepper, and dried rosemary add mouthwatering flavor. Each morning a variety of baked eggs are made, including Bacon and Cheddar, Ham and Swiss, Roasted Veggies, and Smoked Salmon. Accompanied by a side of toast made from Companion’s wide array of specialty breads, the Baked Eggs make you want to sit down — and slow down. 1 lb. Potatoes (small red russet), quartered 2 oz. Olive Oil 2 tsp. Rosemary, dried 2 oz. Butter 2 oz. Flour 12 oz. Milk 12 oz. Cream 9 large Eggs 6 oz. Gruyere Cheese, grated 3 oz. Parmesan Cheese, grated 1 oz. Dijon Mustard Salt, Cayenne and Black Pepper to taste Toss potatoes on sheet pan with olive oil, rosemary, salt and pepper.  Roast at 450° for 20-25 minutes until golden and crispy. Place in greased casserole dish. Top with Gruyere cheese. Melt butter in saucepan, add flour and cook lightly to make roux.  Whisk in cream and milk, then boil to thicken. Remove from heat; add parmesan and mustard. Whisk eggs in bowl and add small amount of milk mixture to temper. Slowly add tempered eggs to remaining milk mixture and whisk until smooth. Season well with salt, cayenne, and black pepper. Pour over potatoes but do not overfill. Bake at 375° for 45 minutes until puffed and lightly browned. Eggs will fall once removed from oven. (Serves 6.)
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Video Tour of Companion CWE

Check out our cafe in Central West End!
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