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Special Request: Brasserie's Pumpkin Soup is topped with salted grapes
Special Requests

Special Request: Brasserie's Pumpkin Soup is topped with salted grapes

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Q • I love the fabulous pumpkin soup with salted grapes at Brasserie in the Central West End. — Joan Aaron, Green Park

A • Sikeston, Mo., native Brian Moxie gets that he’s living the dream, working with James Beard award-winning chef and restaurateur Gerard Craft.

After graduating from Mizzou and a stint in New York for culinary school, Moxie and his wife Emily, a teacher, returned to Missouri where he spent two years at Pastaria, one of five Craft St. Louis restaurants, including the brand-new Sardella.

Then last spring Moxie was named executive chef at Craft’s side-by-side spots, Brasserie by Niche, a classic French bistro, and Taste by Niche, a modern speakeasy. “The expectations are very high,” he says. “It’s part of what draws me. I’m so fortunate to work with people who care so much about quality and service.”

During the fall, Brasserie offers two soups, its famed French onion and pumpkin. “People love these soups,” Moxie says. It takes 15 pounds of onions and 6 hours of caramelization to meet with each day’s demand for onion soup alone.

The Pumpkin Soup sits pretty in a bowl, a hue of autumn gold topped with dried leaves (aka pumpkin seed granola) and a few late red maples (aka salted grapes). Each cooking step intensifies the natural pumpkin flavor, from roasting the pumpkin to sweating the aromatics, from cooking in water to seasoning to taste with salt and brown sugar at the end.

Really, everything is to taste, Moxie says. It’s why Brasserie’s kitchen keeps tiny disposable spoons handy at every turn. “We taste all day long. Even if I make something over and over, the ingredients can be different each time. If it tastes delicious to me, I hope it will taste delicious to a guest.”


Brasserie by Niche

4580 Laclede Avenue

314-454-0600; brasseriebyniche.com

Special Request is written by Town & Country resident Alanna Kellogg, author of the online recipe column KitchenParade.com and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.

To request a recipe • Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name and the city you live in to reciperequest@ post-dispatch.com.

Special Request is written by Town and Country resident Alanna Kellogg, author of the online recipe column KitchenParade.com and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.  

To request a recipe • Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name and the city you live in to reciperequest@ post-dispatch.com.

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

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