The Food of Iron Fork 2010 at the Marriott 

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Here's a quick tour of popular dishes at St. Louis restaurants, from the Iron Fork competition on April 7, 2010. Photos by Egan O'Keefe.
OF 27
Smoked pork ribs and smoked pork steaks from Bully's Smokehouse in Edwardsville.
Mussels with clam juice, tomato juice, oregano, basil and thyme from Broadway Oyster Bar.
House-made Boudin veggie burger with house-made cajun remoulade (2009 RFT Best Burger Winner) from the Bleeding Deacon Public House in South St. Louis.
Marzipan cheese bites in a pretzel filo cup with whipped cream and fresh mint from Cedar Lake Cellars.
Barbecue pulled-pork sliders from Growler's Pub.
Carnitas Canape: corn, tortilla, cilantro, carnitas pork and green tomatillo salsa, from Chipotle.
Andouille sausage from G & W Meat & Bavarian Style Sausage Co. Inc. in South St. Louis.
Chips with spinach and artichoke dip from Global Quesailla Company in Town and Country.
A hot salami sandwich from Gioia's Deli on the Hill.
From Sekisui Pacific Rim sushi, the "Big Bang" sushi and "Crunchy Crab" sushi rolls.
Louisiana barbecued shrimp prepared in a house-made Worcestershire & herb butter sauce.
A Margherita pizza from Joanie's Pizzeria in Soulard.
Marshmallow pie with homemade vanilla bean marshmallow, toasted Missouri pecans and semi-sweet chocolate, from Kakao Chocolate on South Jefferson Avenue.
Peking Cuck in filo cups, with cashews from L'Ecole Culinaire cooking school in St. Louis County.
"Cheesecake named 'Desire'" from Coldstone Creamery.
A turkey sandwich on a pretzel roll from Nadoz (on Lindell and in Richmond Heights), which makes its pretzels fresh daily.
A chicken quesadilla and naked chicken burrito from Qdoba.
Hand-rolled cracker with goat cheese mousse, house-cured bacon and crispy arugula, seasoned with Sea Salt and crushed red pepper from the Scottish Arms on Sarh Street in Midtown.
Seafood andouille gumbo from the Shaved Duck, 2900 Virginia Avenue.
Vanilla ice cream, dipped in chocolate -- the classic "Bon Bons" -- from Serendipity Homemade Ice Cream at 8130 Big Bend Boulevard.
Roasted barley, Munich malt, crystal malt and Amaretto hops from St. Louis Wine and Beermaking in Chesterfield.
Chicken spedini with white wine lemon butter sauce, with chicken mushrooms and Provolone cheese, from the Pasta House Co., which boasts 18 St. Louis area locations.
Seared scallop with Thai curry sauce, snow peas and shallot salad with shaved radish and sesame seeds, from the Station Grille at Union Station.
The "Burger 201" from The U., located in Midtown. The "201" features Peppercorn and Swiss.
Chicken meatballs with Sun-dried tomato and basil arrabiata sauce from Trader Joe's.
Famous fat-free, sugar-free banana pudding from Yummies on South Grand.
Steamed Irish mussels, garlic tomato capers in a light whiskey sauce - from Llywelyn's Pub, which has locations in Webster Groves, the Central West End and Soulard.
Smoked pork ribs and smoked pork steaks from Bully's Smokehouse in Edwardsville.