Not for the rich, for the planet In praise of Vicia
Peter Glatz with Vicia’s Tara and Michael Gallina. It was the middle of the afternoon of my second day staging at the celebrated new St. Louis restaurant Vicia. (It’s pronounced “stah-jing. That’s French for voluntarily working your butt off for free.) I’m stemming and slicing a huge box of shiitake mushrooms as fast as I can with my brand new razor-sharp carbon steel hand-forged Japanese knife. My Apple watch buzzes and as I glance over to the screen, I feel my knife enter m
Vegetable Forward Cuisine
Vegetable-forward cuisine Vegetables make their way to the center of the plate Last month I was in St. Louis on an unseasonably warm Friday afternoon. I was sitting in the covered patio of Vicia, a new restaurant in the Central West End. Several of the window panels had been removed, allowing the warm sunlight and fresh air to intermingle with the smoke wafting from the large wood-burning oven. I was clutching a calendar and a gift bag containing bottles of old apple cider vi
