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August 19th, 2008 edition of The Daily Sauce: Food and Wine. Visit Our Food and Wine Archive. A New CollaBREADtive Bread often makes or breaks the first impression we form about a restaurant. How many times have you left a meal thinking “nice restaurant, but what’s with the lousy bread?” For the next year, that won’t be a problem, because our own Companion bakery is collaborating with some of the area’s top restaurants to pair a special selection of unique craft breads with original gourmet entrées. Known as the CollaBREADtive Series (get it?), the series runs for 12 months, with each collaboration lasting six weeks. Through Sept. 28, Mark Curran of Araka will pair a special menu item with Companion’s specialty almond-orange brioche. After that, in turn, you can also look forward to pairings with lemon-pepper ciabatta at Niche, potato-thyme at Annie Gunn’s, Early American at Harvest, golden raisin and fennel semolina at Cielo, chili Cheddar at Oceano, tomato-basil at Tony’s, and pumpernickel at Duff’s. Sauce pick: Companion’s CollaBREADtive Series Where to get it: Through Sept. 28 at Araka, 131 Carondelet Plaza, Clayton, 314.725.6777 Info: www.companionstl.com |
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