Newspaper article St Louis Post-Dispatch (MO)

Special Request: Panorama's Mud Pie Is 'Familiar and Comforting'

Newspaper article St Louis Post-Dispatch (MO)

Special Request: Panorama's Mud Pie Is 'Familiar and Comforting'

Article excerpt

Q * At an Art at the Table dinner at Panorama at the St. Louis Art Museum, the chefs wowed the crowd with an enormous slab of Mississippi Mud Pie. I'd love to make this at home. Laura Helling, St. Charles

A * Panorama executive chef Ivy Magruder calls himself a St. Louis kid. "I grew up sledding on Art Hill; my three kids are, too."

Magruder's new role at the St. Louis Art Museum is part passion, part ambassador. "When St. Louisans bring guests here, they should know that the museum and Panorama represent the best of St. Louis."

Panorama diners get the best seats for people watching, too. It's in the Art Museum's new wing overlooking King Louis IX and the Grand Basin. With floor-to-ceiling glass, Panorama is literally a window into Forest Park.

Magruder hopes that St. Louisans will also "see the seasons" on Panorama plates. The spring menu launched recently with spring colors and flavors. "Nature does food well; we just add a little seasoning and clean sauces."

Magruder showcases Panorama at monthly reservation-only themed dinners called Art at the Table. For the opening of the George Caleb Bingham and the River exhibit in February, Panorama chefs crafted a menu with foods from along the Mississippi. Mud Pie is a departure from Panorama's usual fine-dining fare but is a popular dessert that fit the dinner's river theme. "All the flavors are familiar and comforting. It's simple; it brings back good memories."

This week only, Mississippi Mud Pie will be available at Panorama during lunch through Friday and for Saturday and Sunday's Easter brunch.


Special Request is written by Town and Country resident Alanna Kellogg, author of the online recipe columnKitchenParade.comand "veggie evangelist" at the food blog about vegetables,A Veggie Venture.



One Fine Arts Drive



Yield: 8 servings

For the crust

1 family-size 19-ounce package Oreo cookies

1/3 cup toasted pecans, chopped

For the filling

1 stick ( pound) unsalted butter, cut into pieces

2 ounces unsweetened chocolate (see note)

2 tablespoons all-purpose flour

Pinch table salt

1 cups granulated sugar

2 tablespoons corn syrup

2 teaspoons vanilla

3 large eggs

For the topping

1 cups heavy cream

1 tablespoon powdered sugar

teaspoon vanilla

3 teaspoons finely chopped toasted pecans

Reserved crust crumbs

Chocolate sauce and ice cream, for serving

Notes: For chocolate, Panorama uses a 64 percent cacoa chocolate from Felchlin in Switzerland that melts with special smoothness. …

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