Rogue Turns 50

It’s a brisk fall afternoon in the Central West End neighborhood of St. Louis.

I’ve climbed a narrow flight of stairs in the rear of the main kitchen at Brennan’s, a popular wine and cigar-centric pub, looking for the Rogue Chefs. Comprised of several turn-of-the-century row houses that have been interconnected by doorways punched in the walls, the second floor of Brennan’s features a couple of bars, a cosy cigar lounge, and much to my surprise, a tiny record shop (yes, as in vinyl). It also features a minuscule kitchen boasting a single six burner gas range, and a small refrigerator. It is in this tiny space that the Rogue Chefs will shortly prepare an 11 course meal for 30 people.

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Rogue Recipes

The following recipes (originally published in The Insatiable Lens Issue 02) are structured in such a way as to help you unleash your own creative genius. We believe that every recipe in existence should be questioned and adapted to the needs of the dish, the season and the final product. It comes down to why you cook the way you cook. So for better or for worse the recipes are vague so that you will help them evolve as well.  – The Rogue Chefs

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1, 2, 3, Brine!

I  am a big fan of making my own pickles.

My cupboards are packed with all kinds of random vegetables that I’ve preserved indefinitely. Pickled cabbage? Check. Pickled asparagus? Check. Pickled eggs? Check. When I have the time (and depending on the type of pickles I’m making), I do it the way grandma did, canning my pickles in a boiling water bath so that they are shelf-stable. This, however, can be a time-consuming and grueling process, so I often opt for the quicker route: refrigerator pickles. Refrigerator pickles are super quick and easy to do. In fact, it is just three simple steps:

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Salt Crusted Fish

An ancient dish that is easy to prepare and will wow even the most cynical of your foodie friends.

When I am cooking there are two things that I always try to accomplish in addition to making something that tastes amazing: simple preparation (I’m a busy guy after all) and a great presentation (because I’m a food photographer, duh). Both of these characteristics are married together in one beautiful dish that is sure to impress your guests: Salt Crusted Fish.

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