CollaBREADtive Recipes

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The CollaBREADtive program was a three-year series pairing Companion with some of St. Louis’s leading chefs. Each year, eight chefs were chosen to work alongside Josh Allen, owner of Companion, to create custom breads, which the chefs then used in special menu items featured in their restaurants. The program was a creative way of bringing bread to the forefront of the dining experience while helping support local, independent restaurants. Check out some of the great recipes and highlights from the three seasons of CollaBREADtive!

Roasted Tomato and Ricotta Bruschetta

Posted Apr 7th, 2010

This recipe premiered in our CollaBREADtive Series 1, from Tony Bommarito of Tony’s Restaurant, and featured our Sun-Dried Tomato Basil…which is currently our seasonal bread! Pick it up where Companion products are sold, and try the recipe at home. Roasted Tomato and Ricotta Bruschetta 2 slices Companion Sun-Dried Tomato Basil Bread (cut on bias 1...

Grilled G&W Bratwurst Sandwich

Posted Mar 2nd, 2010

Watch Chef Andy White, of the Schlafly Tap Room, demonstrate how to make the delicious Grilled G&W Bratwurst Sandwich prepared on Companion’s Pale Ale Bread. Get the full recipe below. Grilled G&W Bratwurst Sandwich by Chef Andy White, Schlafly Tap Room Mustard Mix 1 tbsp Dijon mustard 1 tbsp whole grain mustard 1 tsp toasted mustard seed Red...

Pappardelle With Rabbit Ragu & Brown Butter Sage Breadcrumbs

Posted Jan 19th, 2010

Watch Zoe Robinson, Executive chef at I Fratellini, and her Chef, Mi, cook up some Pappardelle with Roasted Rabbit and Brown Butter Sage Breadcrumbs from Companion. Get the full recipe below. Brown Butter Sage Breadcrumbs 1 loaf Companion Sage and & Brown Butter Ciabatta (You can also use Companion Pain Beaucaire, Ciabatta, Farm Bread, or French Baguette) Cut...

Herb Roasted Chicken Sandwich

Posted Dec 7th, 2009

Watch David Guempel, Chef at Cafe Osage in the Central West End, make the delicious Herb Roasted Breast of Chicken with Lemon and Kalamata Olive Rustic Bread (You can also use Pain Beaucaire, Miller’s Five Grain, or Ciabatta). Get the full recipe below. Marinade for Chicken Breast 6 Cloves garlic 2 sprigs rosemary 4 sprigs thyme 2 fresh or dried bay leaves 1...

CollaBREADtive Series 2 Continues…

Posted Oct 30th, 2009

Next up in Series 2 of CollaBREADtive is Chef Bill Cardwell of Cardwell’s at the Plaza and BC’s Kitchen. He has created a Roasted Pork Loin sandwich on Companion’s Bavarian Pretzels. The fabulous dish is available at both of his restaurants, or you can make it at home! Pick up the Bavarian Pretzels at your nearest Dierbergs, Schnucks or Straubs...

Behind the Scenes…Making of CollaBREADtive

Posted Oct 5th, 2009

Check out our behind-the-scenes footage of the making of CollaBREADtive Series 2. See the photo shoot that created the fantastic photo, and see what the chefs themselves have to say about the program! Get the latest Flash Player to see this player. [Javascript required to view Flash movie, please turn it on and refresh this page]

Chef Maurice Reed – Eclipse Restaurant

Posted Sep 29th, 2009

Take a behind-the-scenes look at Chef Maurice Reed of Eclipse Restaurant cooking his Frosted Flake Encrusted French Toast! The dish is available from September 14-October 25, 2009 at Eclipse Restaurant in the University City Loop, just one of the restaurants and recipes featured in CollaBREADtive Series 2. Learn more at our CollaBREADtive site here. Get the latest...