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Vegan onion tarts are a great, healthy way to have a little dessert with your favorite meal. Find out how to prepare a Vegan onion tart with help from a trusted chef in this free video clip.
Click here to see the video
Food Informants is a week-in-the-life series profiling fascinating people in the food world. We hope it will give you a first-hand look at the many different corners of the food industry. Know someone who would make a great Food Informant? Tell us why.
Article on huffingtonpost.com
After a recent move to New York City to focus more of his attention on Bold Organics, a dairy- and gluten-free frozen pizza collaboration with Washington University alum Aaron Greenwald, chef Eric Brenner brought his culinary talents back to St. Louis on Sat., Aug. 25, for a special cooking demonstration at the newly opened Dierbergs Market at Des Peres.
Article on feaststl.com
Less than two years later, his line of Bold Organics pizzas is now being sold nationwide in 1,600 grocery stores — and counting. They can be found in the freezer section in chains such as Dierbergs, Food Lion and Whole Foods as well as small specialty retailers.
Article on stltoday.com
Chef Eric Brenner, from Bold Organics, will do a cooking demonstration Saturday, August 25 at Dierbergs in Des Peres. The store is located at 1080 Lindemann Road.
Article on ksdk.com
Chef Eric Brenner has announced he's leaving St. Louis and moving to New York, where he'll be working full time for Bold Organics, the organic gluten- and dairy-free frozen pizza business he helped launch last year with fellow entrepreneur Aaron Greenwald, a Wash U alum.
Article on feaststl.com
What happens to a chef after his or her dream of owning a restaurant is over? Open a new restaurant? Work for someone else? Change careers? If you're Eric Brenner, the chef-owner of Moxy, which closed in 2010, you take advantage of opportunities as they arise.
Article on stlmag.com
See our Catering Page that explains the merging of Robust Wine Bar and the talents of their many certified sommeliers with the culinary skills of Chef Eric and the bartending service staff of Moxy. It’s a winning combination that can bring all the goodness to your home, office, or special event.
See our consulting page for review from
Eric’s latest consulting job…Molly’s in Soulard!
www.mollysinsoulard.com
Chef Eric is the official Chef Consultant for the Isle of Capri Casinos including the new Lady Luck Casinos. He has been working with the Isle since May of 2009 in re-branding many of their restaurants, buffets, and other food venues. Check out the Consulting page to find out more about his achievements with this formidable company.
Isle Casinos Cooking Blog
Chef Brenner is currently teaching cooking classes at
the Kitchen Conservatory. Please check his schedule at
kitchenconservatory.com
Chef Brenner has been added to the Advisory board of
both L'Ecole Culinaire and his alma mater, the Forest Park Culinary
Program. Meetings are held to provide input on advancing curriculum
and offering expertise on the everchanging landscape of the professional
chef.
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