Spinach pasta with basil and feta.
Lisa M Baragiola

St. Louis Working Women’s Show

Chef’s Corner

This year’s format, the chef’s corner with Chef D. Scott Phillips presented a completely fresh and new cooking stage idea. Attendees were able to sit at the table with chef as he prepared various recipes. It’s the sixth year in a row for Food Service Consultants, Inc (FSC) to be part of the wonderful event at the St. Charles, MO convention center. Scott Krietemeyer was emcee extraordinaire.

On Friday, Chef Scott and Chef Jeff Riedel demonstrated and discussed dry and moist heat methods for cooking beef. Saturday, we collaborated with the owners of Flourish Farmstead, Crystal and Eric Stevens. Crystal shared her knowledge around gardening, writing books and teaching while Chef Scott informed the group about the art of cooking a vegetarian pumpkin soup and queso dip. Sunday was all about the Mediterranean diet and lifestyle. Chef prepared four tasty, regional cuisines and I provided education about this nutritionally beneficial eating plan.

Recipes a Success

Everyone who visited the chef’s corner enjoyed a sample of the finished products. We had a great time meeting and interacting with attendees. As promised, we’re sharing the recipes chef demonstrated, first try the Greek Power Bowl and click here for more. Hope to see you there again next year.

Greek Power Bowl

Damn Delicious
Mediterranean-Inspired Power Bowl
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Servings 4


  • 3/4 cup whole wheat couscous
  • 1 3/4 pound globe eggplant, halved and sliced
  • 2 each medium zucchini, sliced into 3/4-inch rounds
  • 2 tbsp olive oil
  • 3 each garlic cloves, minced
  • 2 each Persian cucumbers, sliced
  • 3/4 cup jarred roasted red peppers, drained
  • 1/2 cup pitted Kalamata black olives
  • 2 ounces crumbled feta cheese
  • 2 tbsp chopped fresh parsley leaves
  • kosher salt and freshly ground black pepper

Red Wine Garlic Vinaigrette

  • 3 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tsp Dijon mustard
  • 1 each clove garlic, minced
  • 3/4 tsp dried oregano
  • kosher salt and freshly ground pepper, to taste



  • Whisk together red wine vinegar, olive oil, Dijon, garlic, oregano and 1 1/2 tablespoons water.
  • Season with salt and pepper, to taste.

Power Bowl

  • Preheat oven to 425 degrees F.
  • Cook couscous according to package instructions; set aside.
  • Place eggplant and zucchini in a single layer onto the prepared baking sheet.
  • Add olive oil and garlic; season with salt and pepper, to taste.
  • Gently toss to combine.
  • Place into oven and bake for 12 - 15 minutes, or until tender.
  • Divide couscous into bowls, top with vegetables, olives and feta cheese.


Serve immediately with red wine garlic vinaigrette, garnished with parsley, if desired. 

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