Local Chefs Step Back to 1976 to Help Turn the Table on Hunger

I thought I knew about the soups, stews and casseroles of 1976. After all, that was the year I started my culinary career. But I was wrong. Soups, Stews and Casseroles: 1976 is the latest production at the St Louis Repertory’s Studio Theater - the season’s closer and a world premiere. 

Not exactly sure what The Rep has cooked up since not unlike recipes from the 1970s, the show’s overview is a little sketchy.  Without spoiling the soup, stew or casserole the show’s plot revolves around the main employer in Monroe, Wisconsin who is acquired by a major manufacturer, which results in turning a once peaceful small town into a battleground as families struggle to retain their independence, identity and livelihoods. You can bet there’s cheese involved in the story line. After all, the play is set in Wisconsin, and what’s a casserole without cheese. 

With or without cheese one thing can be certain.  They’ll be plenty of comfort food dished during Soups, Stews and Casseroles: 1976 for The Hungry Soul, March 10 from 6:00 - 8:30 p.m., a pre-show fundraiser benefiting Operation Food Search’s Operation Backpack. Operation Backpack provides weekend food for low-income children who are at risk of going hungry.

Starring in the Food for the Hungry Soul are ten St Louis chefs who will create specialized recipes hungry quests can sample throughout the night. Participating chefs include James Beard Foundation’s semifinalist for Best Chef in the Midwest Josh Galliano, serving up Chicken Drummies and Chef David Timney’s of Molly’s in Soulard who promises Cajun Mac ‘n Cheese. Both chefs and recipes are featured in St Louis Magazine’s cookbook St Louis Chefs Recipes, Vol II, which will be on sale during the night.

In the spirit of 1976 while brining on the classic comfort foods your mom made (only better) are River City Casino & Hotel Executive Chef John Johnson making Mini Meatloaf Bites and Ameristar Casino & Hotel Executive Chef Chris Ipanis who will dish up Cinnamon Toast Bread Pudding with Bourbon Maple Anglasie. Pancake maven Dr Dan the Pancake Man (Daniel Drake), renown for eatable portrait pancake art, will have his griddle hot to take special requests for “Dancakes”.

Retro 1970s music will be spinning, tours of The Rep’s Studio Theatre will be hosted and a vintage 1970s kitchen will be on display - where I’m sure Harvest Gold and Avocado Green décor can be expected in the color palette.  And for those who kept your mom’s old recipe box, you’ll have a chance to add to it. Take home recipe cards from Operation Food Search Cooking Matters will be provided. 

To get your taste buds set for a blast from the past Chef Ipanis has shared his Hungry Soul featured recipe, Cinnamon Toast Bread Pudding with Bourbon Maple Anglasie. It’s easy and  delish

To taste more get your Hungry Soul tickets now. Cost is $15 - $20 at the door. Contact The Rep’s Box Office (314-968-4925) or www.repstl.org for your ticket to the past. And don’t forget to dress the decade - 1970s attire is encouraged.

Cinnamon Toast Bread Pudding

7 large eggs

11/2 cups granulated sugar

3/4 cup whole milk

1 1/2 cups heavy cream

1 teaspoon ground cinnamon

1/2 teaspoon table salt

1 teaspoon vanilla extract

1/2 cup cinnamon chips

1 loaf cinnamon swirl bread

Preheat oven to 300 degrees. In a large bowl mix together the sugar, cinnamon, and salt. Add the eggs until the sugar mixture is combined. Add the cream, milk and vanilla to the egg mixture and mix until combined.  Cut bread into small cubes and place in 8x8 baking pan. Sprinkle cinnamon chips over the bread and pour in the custard mixture. Press bread down to soak the custard mixture into the bread. Let sit for 20 minutes and repeat. This is to unsure the custard is completely soaked into the bread. Cover pan with foil and place in water bath in oven. Bake for 1 1/2 to 2 hours, or until it is firm to the touch.

Maple Bourbon Anglaise

1 cup heavy cream

4 egg yolks

1/3 cup white sugar

1 tablespoon bourbon

2 tablespoons maple syrup

In a small, heavy saucepan, heat cream until bubbles form at edges.

While cream is heating, whisk together egg yolks and sugar until smooth.

Slowly pour 1/2 cup of hot cream mixture into egg yolks, whisking constantly.

Gradually add egg yolk mixture back to remaining cream mixture, whisking constantly.

Continue to cook, stirring constantly, until the mixture coats the back of a spoon. Once constancy is reached whisk in syrup and bourbon.