the dining room at little fox photo by izaiah johnson
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By Matt Sorrell // May 5, 2021
With St. Louis city and county green-lighting a return to full capacity and the public raring to get back out and hit the restaurant scene, the issue of securing enough staff to make it all happen is at the front of every restaurateur’s mind.
Scrolling through social media posts from area restaurants begging for applicants shows how desperate restaurant owners are to rebuild their staff and the extreme measures some are taking to do so. Some places are bumping up pay rates or offering signing bonuses. A dozen Central West End restaurants, including Yellowbelly, Pi Pizzeria, Salt + Smoke and Drunken Fish, even banded together for a neighborhood job fair, held on Monday, May 3, in an effort to attract applicants.
Notes: Keep the cheeses cold in the refrigerator until ready to grate them.
⢠Juniper uses Dukeâs mayonnaise for this recipe, which has a distinctive flavor.
⢠Be sure to use smoked paprika for this dish.
⢠Juniper uses Crystal Hot Sauce as the hot sauce.
⢠While Juniper uses a flavorful garlicky juice from the pickles they make in house, any pickle juice will do.
⢠The optional ¼ cup of cream cheese adds an extra creaminess and keeps the dip from separating, but it is not used in the Juniper recipe.
⢠The dip is baked and served in cast iron at Juniper, which helps it retain heat. You may use individual 6- or 8-ounce ramekins for this appetizer. Adjust the timing of the bake accordingly.