Companion

Chef Vito and Josh Allen on Show Me St. Louis

Posted Jul 22nd, 2010 | Press Releases

Josh and Chef Vito of Onesto Pizza & Trattoria appeared on Show Me St. Louis on 7/21 to show viewers how to make the delicious Panzanella that is currently featured on the menu at Onesto. Pick up the Roasted Garlic Fougasse where our products are sold, and try the recipe yourself! Click here for the Panzanella Bread Salad recipe.

Roasted Garlic Fougasse in Panzanella “Bread Salad”

Posted Jul 7th, 2010 | CollaBREADtive RecipesCollaBREADtive VideosCooking Demos

CollaBREADtive Series 2 is coming to a close, and the final round features Chef Vito Racanelli of Onesto Pizza & Trattoria. Chef Vito has created a Panzanella “Bread Salad” with our Roasted Garlic Fougasse, a traditional French flatbread with chunks of roasted garlic. Check out the video of Chef Vito preparing his dish here, and try the recipe below at home. Click here for a list of...

Check Out the Companion Community Van!

Posted Jun 25th, 2010 | News

Keep your eye out around town for the brand new Companion community van! You won’t miss it when you drive by it, that’s for sure. We’ll be cruising around making deliveries, setting up at the Farmer’s Markets, and stopping by community events. Get the first look at the pics below:

Check Us Out At Farmers’ Markets!

Posted Jun 21st, 2010 | News

We’re proud to be participating in some of St. Louis’ finest Farmers’ Markets for the season. Find our booth at Tower Grove Market, Tower Grove Downtown Market and Webster Groves Market, and pick up your favorite breads and sweets! Full details about days of the week, locations and times are below. Webster Groves Farmers Market Every Thursday May through October 3pm-7pm South Old...

Beef San Carlos Recipe

Posted Jun 7th, 2010 | All Recipes

Looking for a great summer sandwich? Try the Beef San Carlos on Companion’s Chipotle Slider Bun, created by Jim Voss, Executive Chef at Duff’s. See the full recipe below. 1 5lb. chuck steak 2 tbsp cumin seed 2 tbsp whole black peppercorns 1/2 tsp sugar 1/2 tsp kosher salt 4 tbsp olive oil 1 large onion, sliced 1 red bell pepper, sliced 1 cup water 1 tbsp fresh garlic, chopped 1/4 cup fresh...

Up to the Challenge

Posted Jun 3rd, 2010 | News

Today, civic leaders, business owners and residents of Clayton gathered for the official launch of the EPA Green Power Community Challenge at the City Fire Station. Companion was there to show our support – and to feed the masses a tasty lunch. The Green Power Community (GPC) Challenge is a community-wide effort to reduce Clayton’s carbon footprint, to protect the environment, to increase community...

The BEST BLT – Chef Clara Moore of Local Harvest Cafe

Posted May 24th, 2010 | CollaBREADtive RecipesCollaBREADtive Videos

Check out the video of Clara Moore making the Best BLT. To find out where you can buy Companion’s Organic Whole Wheat Chive Ciabattini, click here. You can try the recipe below at home! THE BEST BLT by Chef Clara Moore, Local Harvest Café Pesto Aioli 1 large free range egg yolk 1/3 cup olive oil 2 tbsp store bought or homemade pesto salt to taste Place egg yolk in metal bowl, whisk lightly....

Grilled Strawberry Poundcake Recipe

Posted Apr 16th, 2010 | CollaBREADtive RecipesCollaBREADtive Videos

Watch Cyrano’s Executive Chef, Carolyn Downs as she demonstrates how to make her delicious grilled strawberry poundcake with sweetened mascarpone and sun dried strawberry jam served made with Companion’s strawberry poundcake. Get the full recipe below. Sweetened Mascarpone 1 pound marscarpone 1 cup heavy cream 1 tsp vanilla 1 cup granulated sugar Place marscarpone in bowl of mixer and...

Roasted Tomato and Ricotta Bruschetta Recipe

Posted Apr 7th, 2010 | Companion Recipes

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 3/4 inch thick) 1 cup ricotta cheese (homemade...

Baked Egg Dish

Posted Mar 19th, 2010 | Bread Guy Videos

Watch Josh Allen, owner of Companion demonstrate how to make the perfect breakfast dish- Baked Eggs! Served with a side of Companion bread, this dish is ideal to share with family or friends. Whether you make it the day before or the morning of, this dish will make breakfast your favorite meal of the day! Get the full recipe below. Baked Egg Dish 1 lb red potatoes 9 eggs 2 oz butter 2 oz flour 12...