Russell's Café & Bakery is Fenton Food Find

Russell Ping and his family have always possessed a passion for food. It's passion that fueled the opening of Russell's Café & Bakery four years ago in Fenton's Brookwood Center.

Russell and his parents operate what's become a gourmet hot spot and makes Fenton a foodies' destination. The café and bakery have become well-know, especially having won numerous culinary honors, including the Best Dessert at the Clayton Art Fair for a Dark Chocolate Port Wine Torte.

Such creations are the result of Russell's professional training. Before joining his mother, Katie Ping, in the daily operations of the café/bakery, Russell, a Sullivan Culinary School graduate, tendered time at various restaurants including at the prestigious Ritz-Carlton. The training stoked Russell's creativity and earned him recognition as one of St. Louis rising young culinary stars.

While Russell is the star in the kitchen, it's the café's line of made from scratch offerings that takes top billing.

"Russell oversees the kitchen here and at our commissary where we make every thing homemade and fresh," Katie said. "We contributed a lot of time making sure we do things right because that's what makes us different. In a world of abundant choice, we will make a difference."

No worries here because there are plenty of choice items to savor.

Sandwiches are made on homemade breads with creative filling combinations designed to satisfy the hungry.  Smoked ham and Gouda dressed with a spicy grain mustard aioli and the Monterey turkey layered with Jack cheese, avocado, lettuce, tomato, onion sprouts and herb mayo on sourdough are among the signature sammies.  Hot grilled and panini-pressed sandwiches are built on French Peasant bread. Hot sandwich stand-outs are the Roasted Pork Panini (pork loin, lemon caper mayo, green olive relish and Swiss cheese) and the S.S.P. (Smelly, Sticky Pig) with bacon, blue cheese and honey.

Specialty salads earn equal menu space. The Farmers Stand Salad, a mix of wild greens, sun-dried cranberries, candied walnuts, sliced apple and onion is customer favorite along with the B.L.A.T. Chopped Salad. My personal pick is the White Cheddar Waldorf Salad, a variation of the classic waldorf with the addition of sharp white cheddar, grapes, dried cranberries folded with a creamy red wine vinaigrette.

If you have a sweet tooth, then Russell's has you covered. The front counter's bakery cases are filled with big fat cookies, towering cakes and their shortbread crust and Gooey Butters, available by the square or slab wrapped to go. An extensive selection of custom cakes and desserts can be ordered through the year. In addition, seasonal sweets as Pumpkin Gooey Butter and Apple Cranberry Pie Bars are available throughout the holidays in limited quantities. To insure you have the holiday desserts you want - just order early.

Russell's Café & Bakery, 958 Brookwood Center, Fenton

636-343-8900 – www.russellscafe.com

Inspired by Russell's Café' & Bakery's gourmet signature desserts is this weeks' recipe box pick, Gooey Butter Cake.  This recipe is not Russell's recipe, which is a family secret.  Instead, this is the traditional home recipe found in most cookbooks, with the variation of pumpkin added to the mix.

Pumpkin Gooey Butter Cake

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted
• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 cup chopped pecans
• powdered sugar for finishing

Preheat oven to 350 degrees.

Combine the cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Blend in the powdered sugar, cinnamon and nutmeg. Spread pumpkin mixture over cake batter, sprinkle pecans over top and bake for 40 to 50 minutes. Don't overbake. Remember the center will be gooey. Remove from oven and cool on a rack. Dust with powdered sugar before serving.  Makes one cake.