Nadia’s Cherry Pie Helps Give Hope to Cancer Patients

Nadia's Cherry PieIf you’ve ever browsed our dessert menu, you may have noticed one titled Nadia’s Cherry Pie. This dessert is very near and dear to my heart. The pie is named in honor of Ted’s mom, Nadia Collier.


Nadia lived a very colorful life. She was born in Ukraine, and at a young age she escaped with her family as refugees on a cargo ship that, unknown to them, was headed to Australia. She was working as a model when she met Ted’s father, who was vacationing in Australia. They fell in love, married, and she moved to his farm in Greenville, Illinois. I am told that Nadia was an amazing, well-read woman who loved classical music.


Sadly, she was diagnosed with melanoma and succumbed to cancer after a yearlong battle in 2004. To celebrate her life and acknowledge those who are fighting the same battle Nadia did, we donated 50 percent of every sale of Nadia’s Cherry Pie to the Siteman Cancer Center, a nationally recognized leader in cancer treatment, research, and prevention.


While we’re known for our pizza pies, we hope you’ll try a slice of Nadia’s Cherry Pie the next time you dine with us.

Ingredient of the Month: Prosciutto

ProsciuttoProsciutto is one of my favorite ingredients. It adds buttery, melt-in-your-mouth texture and a salty yet slightly sweet flavor without overpowering.

Literally, prosciutto is cured ham. The word “prosciutto” is Latin and means “to suck out the moisture.” The Italians have been making it since second century B.C. When making prosciutto, patience is a virtue - seriously. Curing prosciutto can take anywhere from several months to several years!

We offer several items that feature prosciutto. In our burrata mozzarella appetizer, it’s paired with savory and sweet fig mostarda. We also use it on our pear pizza. The salty and smooth prosciutto plays off the mellow sweetness of the pear, creamy fontina cheese, and the crisp, chewy pizza crust.

New to prosciutto? Try wrapping it around sliced cantaloupe or honeydew melon for a refreshing and savory appetizer. Of course, you can always visit us any day of the week to try it, too!

How to Make the Perfect Artichoke Salad

Artichoke SaladOur Fried Artichoke Salad is by far our most popular salad and has quickly become one of the items we are most known for. The tangy goat cheese and balsamic vinaigrette cuts through and offers a refreshing zest. The addition of the fried artichokes adds a certain decadence, so you feel like you are getting more than just some leaves on a plate. Create this delicious salad at home for your next dinner party!


What you’ll need:

*6 artichokes

*4 spears of asparagus


*kosher salt and black pepper

*crumbled goat cheese

*1/4 cup of shelled pistachios

*balsamic vinaigrette

*spring mix

First, pan fry 6 whole artichoke hearts and begin roasting the asparagus in the EVOO, adding dashes of the kosher salt and black pepper as it roasts. While the artichoke hearts and asparagus continue roasting, make a bed of spring mix in a bowl.

Once the asparagus and artichokes are roasted to perfection, top the spring mix with the artichokes and asparagus, crumbled goat cheese, and the shelled pistachios. The final touches are added with a drizzling of balsamic vinaigrette, and there you have it – the perfect artichoke salad. Your friends will be impressed. I promise.

Patio Alert!

Patio Alert!This is the year of the patio at the new Katie's Pizza & Pasta Osteria. We have big plans!

Let’s start with the huge vegetable garden we will begin planting next week with the help of my brother Johnny Lee the horticulturist, Ted building boxes for the beds. Think squash blossoms, heirloom tomatoes, watermelon, Swiss chard, leeks, eggplant, watermelon, radish, kholarabi, and herbs. The garden will not only be a beautiful setting for patio dining, but it will also be used in our kitchen for specials like our watermelon salad.

Our picnic tables will be set up harvest-style with big pots of herbs separating the tables. Ted is building an outdoor bar for busy nights. Because we have big plans for the design of the patio, we plan on celebrating it with our new weekly event, "Parties On The Patio," every Wednesday from 5-9 p.m. Think parties on the park but cooler with delicious food, live bands, an outdoor bar with drink specials like our famous watermelon cocktail, friendly, happy, attentive staff, and better parking! No reservations needed!

We can’t wait to see you there!

Save The Date! Patterns – Ted Collier Art Show and Cocktail Party

Ted with artPlease join St. Louis artist Ted Collier and Katie’s Pizza & Pasta Osteria on Friday, March 7 for the opening of Patterns – Ted Collier.


This art show and cocktail party is open to the public and will be held at the Monarch Private Event Space in Maplewood (previously home to Monarch restaurant) from 7 pm to midnight.


The event is for one night only and will feature all new original works by acclaimed mixed media artist Ted Collier.


Collier, whose works have been featured in venues throughout the United States, is known for his creative and vibrant use of color in his art.


Complimentary appetizers will be provided by Katie’s Pizza & Pasta Osteria.Come on out and join us for this exciting new show, you won’t want to miss it!


For more information on the event please visit our Facebook event page here!




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