When Hans and Clare Van Loenen moved to
Lucky for us, those plans fell through and, in October of 1990, they opened Sweet Temptations bakery. Four years of loyal customers followed, and convinced them to expand both their space and their menu. Twelve years later, they’ve gone from Sweet Temptations to ST Café, a casual bistro-style atmosphere with a “European flair.” They still offer a full-service bakery but also serve breakfast, lunch and dinner.
Not content to ride their own coattails, they’ve mixed things up again and recently introduced a menu with 10 new dishes, including almond-crusted chicken breast stuffed with crab meat and grilled pork loin topped with a sun-dried apricot and sage glaze.
So whether you’re a loyal customer or you’ve never been, the ST Café yet again has something new for everyone.
ST Café
9090 Skillman
214-503-6007
Open Mon. 8 a.m.-2:30 p.m.; Tue.-Thurs. 8 a.m.-9 p.m.; Fri. and Sat. 8 a.m.-10 p.m.; closed Sundays
$$, WB, RR (see page xx for key)
Broiled Chicken Breast ‘Vincent’
Serves four
Four skinless chicken breasts, sprinkled with salt
Marinade:
One clove garlic, chopped
1/4 tsp. Thyme
1/4 tsp. Rosemary
1/4 tsp. Oregano
1/4 tsp. Basil
1/2 cup olive oil
1/4 cup red wine
1/2 tsp. Worchestershire sauce
Black crushed peppercorn
Paste:
4 tsp.
3 tsp. Curry powder
3 tsp. Paprika
1/2 tsp. Ground ginger
2 teaspoons olive oil
little garlic, crushed black peppercorn
Marinate chicken breasts for at least six hours, preferrably overnight. Mix paste ingredients together and rub a generous portion onto the chicken breasts. Grill or pan sear chicken until done. Serve with rice or pasta.
