Sweet Divine, St. Louis, MO – Oh Sweet Cupcake of Mine!

In case you are unaware, there is a Cupcake War taking place across our country.  A strategic battle was recently won by St. Louis’ own, the Sweet Divine.  At a recent food truck event, I finally sampled one of their cupcakes.  Ok, maybe I lied…I bought more than one 😀

This post is specifically about the salted caramel.  Look at this beauty (BEWARE:  you may have the urge to lick the screen):

Brown sugar cupcake topped with salted caramel buttercream, caramel drizzle, and sea salt

Let’s dissect it.  The brown sugar cake was moist and made a solid foundation.  The icing…are you freaking kidding me?  It was so decadent!  Just the way a dessert should be.  I’m pretty sure it contained the calories of 10 normal cupcakes crammed into one.  It was smooth but had some crunch for texture.  Last but not least, it had caramel sauce drizzled over the top.  Who doesn’t like caramel?  It added just the right amount of sweetness.  This cupcake top-to-bottom is one of my new favorites.

Dive 2 Five Scale:  Food trucks for me are a 2.  You have to look for places to sit, it’s on the move, etc.  However, this should not deter you one bit.  If you don’t want to chase down the truck itself, go check out their storefront at 4521 S Kingshighway.  Personally, I enjoy trying them a food truck event at a place like Creve Coeur Lake.  Then I can make an evening out of sampling food and enjoying the outdoors.

The Sweet Divine (Food Truck) on Urbanspoon

Farmhaus Nose To Tail Dinner – The Lesser Used Cuts of Pork

Today’s post is about a unique dining experience I had this week at Farmhaus.  Farmhaus is one of the premier farm-to-table restaurants in St. Louis.  For one night only, they had their “Nose to Tail” dinner.  It focused on the lesser used parts of the pig.

First course:  Amuse.  I preferred the crostini to the cornbread but both were good.  The lardo was still pretty cold so it was a little hard to spread but had lots of flavor.

Bread and Butter. House cured lardo, cornbread, crostini

2nd course:  Charcuterie. My favorite of the 3 was the coppa romana.  I LOVED the spiciness.  The pig ear was a little chewy but added texture when combined with the tender tongue.  I also enjoyed the house made pickles.

Porchetta di testa (right), coppa (middle), tongue and ear terrine (left).

3rd course:  Green Bay salad or “Because We Had to Have a Salad”.  As you can tell by the picture, shadows were becoming an issue later in the night.  Maybe it was the wine pairing as well. 🙂  I loved the fried cheese curds.  The breading was light and let the cheese be the focus. The braunschweiger was of a higher quality than I remembered eating as a child.  You have to appreciate liver to enjoy it.  I practically licked the plate clean.

House Braunschweiger, fried cheese curds, pork croutons, smoked egg salad dressing

4th course:  Reuben.  This sandwich was fantastic.  The pastrami had some chew to it being made from the pig’s heart.  The house made rye was nicely toasted.  The 1000 island dressing was a great accompaniment.  I liked it being served on the slaw so you could add (or not) to the sandwich to taste.  At this point this was my favorite dish.

Pig heart pastrami, smoked rye bread, house 1000 island dressing

5th course:  Pork Belly.  However, after the first bite of this dish I had a new favorite!  This dish had so much depth.  The yin and yang of the ingredients hit all the key elements.  You had sweet (corn / melon), salty (pork belly), and spicy (green beans).  The contrast of the cold melon served on top of the hot belly. The crispy pork belly skin compared to the smooth fatty rest of the belly.  This dish had it all.  I eat pork belly every chance I get and this was one of the best I have sampled.

Pork Belly. Spicy pickled green beans, creamed corn

6th course:  Crostata.  This was the dish that was the most talked about with my co-workers.  No one could understand how pig liver could work in caramel.  Even at the event, the chef de cuisine shared how they thought the pastry chef was nuts for suggesting it.  From what they said, it took several iterations to develop the version we tasted. I appreciate that effort because it was well worth it.  This was a dish I woke up still thinking about this morning.

Crostata- local peaches, buttermilk ice cream, pig liver caramel

7th course:  Black pudding.  As one guest questioned, “is this what I think it is?”  Yes, it contains blood.  I liked the presentation with the tulie covering up the black pudding and suspending the meringue.  My inner child liked that I got to smash something.  The richness of the meringue and the slightly mineral twinge of the chocolate pudding were a lot for some to handle.

Black pudding. Burnt orange meringue, walnut tuile

This was a very exciting night for an adventurous eater like myself.  I appreciate the chances that Farmhaus and its’ chefs took with the menu and the event.  Most of my co-workers thought I was nuts as they heard about this event.  Although that may be a fair assessment of me in general, there was nothing crazy about the Nose to Tail dinner.  It was well thought out and executed in every detail.  I hope they schedule more events like this in the future.

Dive 2 Five Scale:   A solid 4.  Although Farmhaus has a very minimalist approach to decorating their restaurant, the experience is top-notch.  From the server’s knowledge and excitement of the menu to the preparation and attention to detail throughout the service.  A great place to celebrate a special night with an amazing meal in a lively environment.