Southern comfort: Try creamy shrimp and grits
Chef Eric Kelly shares his recipe for this classic dish from down south
 | |
Katherine Bish |
Recipes from TODAY |
 |
 | Slide show |
 | Appetite for perfection From Rachael Ray to Rocco DiSpirito, these celebrity chefs know how to turn up the heat in the kitchen. more photos |
 |
Get into the 'spirit'! Prepare for Halloween with fun decorating and costume ideas: |
Chef Eric Kelly of Scape in St. Louis, Mo., allowed us to “steal” this week’s recipe for shrimp and grits — a unique recipe from an unusual restaurant; Scape is an eclectic blend of classic and contemporary. Overlooking the beautiful estates of the historic yet hip Maryland Plaza, the American bistro offers comfort food infused with subtle European influences and engaging presentations. From the floor-to-ceiling windows and copper-topped tables to the fine china and whimsical bubble chandeliers, the atmosphere is warm and sophisticated and the menu is creative, yet approachable.
The shrimp and grits and onion soup gratinée have proved to be some of the most popular dishes on the menu along with the pan-roasted Pacific mahi mahi and the tender marinated skirt steak.
Scape features three levels of dining options; the first-floor Wine Room, the second-floor 6,000-square-foot Fountain Room private banquet area or the Rear Courtyard, which can be opened up to seat nearly 500 guests for outdoor dining.
 |
With an insatiable appetite for knowledge and passion for culturally diverse cuisine, chef Eric Kelly has set himself apart from the crowd — Italian, French, American and Asian cuisine have become the benchmarks of Eric’s continued success.
Eric’s early professional experiences in California enabled him to hone his skills working in a variety of independently owned restaurants. In 1990, he expanded his repertoire by learning the fine art of French pastry, which was only the beginning of his interest in different native cuisines. Next Eric enrolled in the California Sushi Academy and what he learned there took him to Scottsdale, Ariz., where he partnered with restaurateur Michael McDermott and founded the extremely successful sushi restaurant Kona Grill.
In 1996, Eric joined Hyatt Hotels and in 2001, he moved to Levy Restaurants as the executive chef at Wolfgang Puck Grand Café, Orlando. There, his diverse background made him the perfect fit for the high-volume restaurant, which is home to four distinctive concepts: the dining room, which showcases fine dining; the café, where more casual fare is the focus; the sushi bar and Wolfgang Puck Express.
As Eric’s culinary talents grew, so did the fun. “I’ve had the great honor and pleasure of cooking at celebrity-studded private events for the likes of Margaret Thatcher, John Travolta, Hillary Clinton and the 2006 Grammy Awards," he said.
Some of the conceptual developments that Eric contributed to include the Harley-Davidson Museum’s restaurant concepts, Eat Up Buffet at Harrah’s Casino, American Girl Place bistros in Atlanta and Dallas and culinary operations at the U.S. Open tennis tournament in New York City.
Today, Eric has come to St. Louis to stay and focus all of his time on Scape and Crepes Etc., which he describes as his favorite projects to date.
Scape
48 Maryland Plaza
St. Louis, MO 63108
314-361-7227
www.scapestl.com
Shrimp and grits is served at Scape for $11.95.
Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.
|
- Discuss Story On Newsvine
- Rate Story:
View popularLowHigh - Instant Message
MORE FROM STEAL THIS RECIPE |
 Sweet tooth? Try luscious carrot cake |
| Add Steal this Recipe headlines to your news reader: |