St. Louis has a lot of weird food customs that you don't see other places - and a lot of great ethnic neighborhoods. There's a German neighborhood. A great old school Italian neighborhood with toasted ravioli which seems to be a St. Louis tradition. And they love provolone cheese in St. Louis.
I know it's not cat food but what exactly is it that they put inside of tinned ravioli?
I seriously love to cook... My grandmother was an amazing cook. As a kid I used to help her make handmade pasta Cavatelli and Ravioli. It was one of my favorite things to do. I love the idea of making whatever is in the fridge into something.
My cooking philosophy what I try to do is to make a cuisine where the produce and the product shines compared to some current trends that are maybe more adding additional things like molecular cuisine with a lot of additives and chemicals which are now showing that they could be bad for your health.