Josh and Mark Erker of the Boathouse restaurant in Forest Park appeared on Fox 2 News in the Morning to show viewers how to make the Muffaletta sandwich currently featured on the menu at the Boathouse.  Mark Erker is the first chef in the CollaBREADtive III series that kicked off last week. To learn more about the delicious Muffaletta sandwich and the CollaBREADtive III series watch the video below and visit our CollaBREADtive page here. For the Muffaletta recipe click here.

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CollaBREADtive 3 Kicks Off at Art Outside at Schlafly Bottleworks

 We kicked off CollaBREADtive 3 at Art Outside at Schlafly Bottleworks over this past weekend, and what a success! Each of our eight chefs stopped by to demonstrate their dish and talk with Josh about the bread that they’ll be working with. And most importantly, the crowds got to sample each dish…and they were a hit! The weather was beautiful, and we had a great time telling everyone about the third season of our CollaBREADtive program. For recipes, chefs and breads, visit our CollaBREADtive 3 homepage.
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Companion on KMOV St. Louis

We are very excited to be involved in the Clayton Green Power Initiative in which Clayton is striving to become the first ‘green’ community in Missouri!  We are trying to help the community’s efforts by purchasing renewable energy credits (RECs) to reduce our carbon footprint.  We hope you guys will support the cause!  Learn more about the Green Power Initiative in the video below: Go Green: Clayton races to become first ‘green’ community in Missouri
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“The Math of Buying Local”

IMG_2978We always encourage our friends to buy local, and support the St. Louis restaurants and organizations that buy local as well. We recently found this article in the Wall Street Journal, and think it gets to the point. Take a moment to read, and continue to buy local! “A Dozen Eggs for $8? Michael Pollan Explains the Math of Buying Local by Ben Worthen Michael Pollan, author of “Omnivore’s Dilemma” and other popular books, has become a figurehead for the local-food movement, which advocates buying in-season produce from nearby farms. Proponents say such food is healthier and that the way it is grown and shipped is better for the environment. But it often is more expensive. Mr. Pollan says the real problem is that subsidies keep the prices of some, largely mass-produced foods artificially low. Still, he tries to strike a middle ground between advocate and realist. In his Berkeley living room, the 55-year-old Mr. Pollan discussed where he shops for food and why paying $8 for a dozen eggs is a good thing…” Read the full article.
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Roasted Garlic Fougasse in Panzanella “Bread Salad”

CollaBREADtive Series 2 is coming to a close, and the final round features Chef Vito Racanelli of Onesto Pizza & Trattoria. Chef Vito has created a Panzanella “Bread Salad” with our Roasted Garlic Fougasse, a traditional French flatbread with chunks of roasted garlic. Check out the video of Chef Vito preparing his dish here, and try the recipe below at home. Click here for a list of places to pick up the Roasted Garlic Fougasse! PANZANELLA “BREAD SALAD”
  • 2 cups cubed Companion Roasted Garlic Fougasse (or you can use Companion Ciabatta, Pain Beaucaire, French Baguette or Millers Five Grain)
  • 2 cups chopped, varietal tomato
  • 3 tbsp balsamic vinegar
  • 1 cup extra virgin olive oil
  • 5 basil leaves, chopped
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup thinly sliced cucumber
  • 1/4 cup julienned red onion
  • pinch of salt & pepper
Salad-HOR-LRToss bread in a 1/2 of cup of olive oil with salt & pepper. Lay it out on a sheet pan and bake it at 350 degrees for 10 minutes Let cool for 15 minutes. Mix tomato, cucumber, basil, red onion, parmesan cheese, and olive oil. Marinate all ingredients for 10 minutes. Add Roasted Garlic Fougasse minutes before serving and toss all together.
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