Grab your aprons and let’s get cooking. Birthday dinners, date nights, work lunches – they’re all made more special (and, of course, more delicious) by restaurants and the people who work in them. Some of life’s most meaningful moments are celebrated around a table, whether it’s a special occasion or just a Tuesday night. But in the blink of an eye, the COVID-19 pandemic put a stop to that. The effects of the novel coronavirus have rippled throughout society, but the restaurant industry – which runs on notoriously razor-thin margins – was dealt an especially devastating blow. Every corner of the industry has been impacted, from James Beard award-winning fine-dining institutions to mom-and-pop delis to dive bars. As many restaurants were forced to close their doors and lay off their staffs, we searched for a way to help. We found the answer in the kitchen. Just as restaurants and bars are gathering places for our most special moments, your own home kitchen can be a place to escape from the world and seek comfort. That’s the idea behind Extra Helping, this community-sourced cookbook, which features recipes submitted by some of the best chefs and bartenders in our region. In addition to providing you with delicious new recipes to try at home, this cookbook serves a greater purpose: all fundraising dollars will be donated to the Gateway Resilience Fund in St. Louis and Chef Collective KC in Kansas City to support industry employees impacted by COVID-19. So whether you’re digging into Gerard Craft’s hearty coda alla vaccinara or slicing off a piece of Megan Garrelts’ lemon meringue pie, you can feel good knowing that your support of this cookbook helped a local hospitality worker. And until we meet to eat again, thank you for supporting the people behind the plate. & Snacks 5-Minute Truffle..........11 Colleen Sundlie, Date Lady Carrot Cake Muffins.........12 Frank McGinty, Kaldi’s Coffee Roasting Co. Chipotle Salsa..........13 Hector Ramirez-Kimoto, Kaldi's Coffee Roasting Co. Hummus..........14 Ben Poremba, Bengelina Hospitality Group Lemon-Garlic Hummus..........15 Kimber Dean, Nourish Cafe & Market Matcha-Lemon Bliss Balls..........16 Sara Scarborough, Firepot Nomadic Tea Plant-Based Spinach-Artichoke Dip..........17 Caryn Dugan (STL Veg Girl), Center for Plant-Based Living Brazilian Cheesebread (Pāo de Queijo)..........18 Edson and Leonice Ludwig, Porto do Sul Setting the Bar High..........19 Josh Allen, Companion Baking Sides Award-Winning Pasta Salad..........21 Bridget Canaday, Word Of Mouth Catering & Carryout Blue Cornbread..........22 Rick Mullins, Café Sebastienne Cabbage Salad.......... 23 Nick Bognar, Indo Collard Greens..........24 Rick Lewis, Grace Meat + Three Country Bread ..........25 Chris Matsch, Ibis Bakery (Insert Favorite STL Beer) Chili..........27 Evy Swoboda, The Last Kitchen Roasted Beets with Pistachio and Celery..........29 Zane Dearien, Niche Food Group Russian Pickle Soup..........31 Leon Dubinovsky, The Saint Louis Woman’s Club Squatters Biscuits..........32 Rob Connoley, Bulrush Street Corn..........33 Jason Tilford, Mission Taco Joint Two Potato au Gratin..........34 Liz Parker, Dierbergs School of Cooking Sauces Hot Fudge Sauce..........36 Max Crask, Ices Plain & Fancy Vegan Chocolate Sauce..........37 Kayla Bauer, Hello Juice & Smoothie Pan Gravy..........38 Rick Lewis, Grace Meat + Three Yuzu Miso..........39 Hama San, Chef de Art Catering Mains 35-Minute Roasted Chicken..........41 Anthony Devoti, J. Devoti Trattoria Asparagus Soup with Parmesan, Lemon Oil and Breadcrumbs..........42 Steven Johnson, Home Cook Blueberry-Lemon Glazed Pork Chops..........43 Samuel Miers, Home Cook Broiled Trout..........44 Wanda Dalton, Rockbridge Rainbow Trout Ranch Capellini d’Angelo alla Nanni..........45 Jasper J. Mirabile Jr., Jasper’s Ristorante Carrot and Ginger Soup..........46 Hector Ramirez-Kimoto, Kaldi’s Coffee Roasting Co. Champagne-Shrimp Pasta..........47 Ann Marie Lemcke, The Art of Entertaining Charred Miso Cabbage..........48 Robin Krause, Unbakery & Juicery and Billie's Grocery Chili Lime Chicken..........49 Nick Miller, The Chocolate Pig Chipotle Chicken with Rice..........50 Juel Cannon, The Saint Louis Club Chorizo and Tomato Risotto..........51 Séverine Huchet, The Saint Louis Club Coda alla Vaccinara..........52 Gerard Craft, Niche Food Group Country Fried Steak..........54 Rick Lewis, Grace Meat + Three Fiori Arrabiatta..........55 Katie Lee Collier, Katie's Pizza and Pasta Osteria Ground Chicken and Green Beans..........56 Rachel Tritsch, Recipes with Rachel Housemade Roast Beef Sandwiches with Caramelized Onion and Horseradish Aïoli and Sour Beer Mustard..........57 Eric Perez, Alpha Brewing Co. Käsespaetzle..........60 Martin Heuser, Affäre Linguine with Lemon Cream and Peas..........61 Christine Alhoff, Big Sky Cafe Mac & Cheese for the Home Chef..........62 Eve Metheny, Noodles & Co. Maryland-Style Crab Cake..........63 Cary Exler, Salume Beddu and Fresh Thyme Farmers Market Moulin Salad with Greens, Pears, Goat Cheese and Candied Pecans with Maple-Raspberry Vinaigrette..........64 Jack MacMurray, Hamilton Hospitality Orechiette con Broccolini e Bruschetta..........65 Matthew Mullinger, Cupini's Plowboys Burnt End Chili..........66 Todd Johns, Plowboys Barbeque Poached Pear & Fig Flatbread..........67 Trevor Ploeger, Eleven Eleven Mississippi Pork Chile Verde..........68 Mark Dandurand, Fond Kitchen Pork Ragu..........69 Brian Moxey, Sardella Pork ”Milanesa” with Lentils and Rice..........70 Andrew Cisneros, Tempus Q39 Marinated and Grilled Ribeye..........72 Rob Magee, Q39 Quarantine Corn Chowder..........73 Nick Vandas, The Edison-Disney Springs Rad AF Chili..........74 Benjamin Wood, City Barrel Brewing Co. Ricotta Cavatelli..........75 Giovanni Brex, Niche Food Group Smoked Duck Empanadas..........77 Carl Thorne-Thomsen, Story Spring Vegetable and Pork Fried Rice..........78 Michael Gallina, Vicia Tomato Soup..........79 Lori Foerster, Trimark Hockenbergs Equipment Turkish Chicken Hot Pot with Basmati Rice..........80 Brandon Swanson, Sidney Street Cafe Vegetarian Spicy Pad Thai..........81 Lexi Linsenman, Sodexo Verdant Green Shakshuka..........82 Holly Fann, Former Chef and Chef Educator Volpi Family's Ultimate Spaghetti Alla Carbonara..........83 Deanna Depke, Volpi Foods Desserts Almond Butter-Tahini Buckeyes..........85 Kimber Dean, Nourish Cafe & Market Baked Donut Holes..........86 Melissa Poelling, Harold's Doughnuts Blueberry-Lavender Scones..........87 Kristen Metz, Rise Coffee House Butler's Pantry Gooey Butter Cake..........88 Richard L. Nix, Jr., Butler's Pantry Caramelized Banana Pudding..........89 Marianne Moore, Marianne Moore Culinary Creative Chocolate Chip Cookies..........90 Christina Abel, Chocolate Chocolate Chocolate Co. Earl Grey and Raspberry Pound Cake..........91 Nathaniel Reid, Nathaniel Reid Bakery Easy Chocolate Cake..........93 Kolika Simmons, Story Lemon Meringue Pie & Classic Pie Crust..........95 Megan Garrelts, Rye Oatmeal Crème Pie Sandwich Cookies..........98 Christy Augustin, Pint Size Bakery Pecan Pie..........99 Eleanor Taylor, Prairie Pie Salted Brownies..........100 Mary Bogacki, Yolklore Salted Cracker Caramel Ice Cream..........101 Tamara Keefe, Clementine's Creamery Salty Milk Chocolate Chip Cookies..........103 Mathew Rice, Pastaria Nashville Strawberry-Violet Jam..........104 Meaghan Coltrain, Niche Food Group Triple Chocolate Truffles..........105 Sheila Kleinschmidt, Oh Sheila! Chocolates Whisk Brownies..........107 Kaylen Wissinger, Whisk: a Sustainable Bakeshop Cocktails #271..........109 Morgaine Segura, Olive + Oak Askinosie Roasted Cocoa Nib Iced Coffee..........110 Lawren Askinosie, Askinosie Chocolate Eternal Sunshine..........111 Kira Webster, Indo It’s No Poblano..........112 Randi Kranz, Mission Taco Joint Just My Imagination..........113 Dave Bailey, Small Batch Lazy Tiger..........114 Tim Wiggins, Yellowbelly Matcha Tonic..........115 Matthew Piva Midnight Manhattan..........116 Jenn Tosatto, Mission Taco Joint Mission Paloma..........117 Kyle Harlan, Mission Taco Joint Moonshine Sour..........118 Billy Giordano, Room 38 Quarantea..........119 Dave Daues, Wellspent Brewing Co. Riding Dirty..........120 Drew Lucido, Tempus Strawberry-Basil Boozy Lemonade..........121 Dave Bailey, Baileys' Range Summer Blueberry-Thai Basil Shrub..........122 The team at Made in KC Cafe Sunny Day Mimosa..........123 Dave Bailey, POP Sparkling Bar & Restaurant The #STLMade Sour..........124 Matt Longueville, STL Barkeep The Good, The Bad, and The Ugly..........125 Daniel Garcia, Coley’s American Bistro Water Harvest..........126 Andy Printy, Bulrush Weekend Warriors - A Change of Pace..........127 Brad Phillips, Blood & Sand Acknowledgments..........128 Submitted by Colleen Sundlie 5-Minute Truffle from Date Lady These are so easy and a quick fix when Steps: you are craving something sweet. 1. Blend ingredients in a bowl until Serves 1-3 well-mixed. Shape into balls and then roll in whatever your heart desires, like Ingredients cocoa, coconut, espresso powder, etc. ½ cup peanut butter 2. Put in refrigerator to set. 2 Tbsp cocoa For the adventurous, sprinkle 3 Tbsp Date Lady Pure Date Syrup lightly with sea salt. Enjoy! Notes: These are great for kids and adults! 11 Carrot Cake Submitted by Frank McGinty from Kaldi’s Coffee Roasting Co. Muffins They’re gluten-free and vegan-friendly, and 4. Slowly add dry ingredients to wet perfect for spring. I’m not a big sweets ingredients. Mix on medium-low speed person but I can never pass them