Welcome to Small Circle.

We publish local chefs in small batches. Head to the store to explore our limited edition cookbooks.

About Small Circle,

In this small cookbook, you’ll find a full menu of recipes. A menu celebrating the distinct style and signature flavors its author brings to each and every dish. The recipes haven’t been over-edited or over-thought— as you may find in a big cookbook. Instead, they’ve been tested and tasted around tables of close friends and family. They’ve been passed between laughs and enjoyed with good company.

- From one chef ’s small circle to yours.

Our Story

Small Circle was created help share a personal side of some your city’s finest chefs. That’s why we’ve asked them to share their favorite recipes. Whether they are brand new, or full of memories, the flavors come from their personal kitchen and are intended for home cooking.

We made the books smaller than usual, so there’s room on the counter to cook. And shorter than most, so you get a chance to cook all of the recipes. Plus, there’s plenty of space for notes – or recipes of your own.

Our hope is that these books bring chefs and their communities closer while bringing awesome food to your table. We’re so excited to share these recipes and stories with you.

Your $50 subscription includes four cookbooks by award-winning chefs, order today to get the full first season of Small Circle featuring Chef’s Ben Grupe, Michael & Tara Gallina, Evy Swoboda, and Tyler Davis

Issue || 04

Tai Davis

Meet Tai.

Chef Tyler “Tai “Davis has been cooking professionally in the Saint Louis culinary scene for 10 years.  His resume includes several popular St. Louis spots – Ernesto’s Wine Bar, Benton Park Café Tavern of Fine Arts, Element, and the Chocolate Pig.  Chef Davis gained national attention when he appeared on several television competition shows for major networks and was nominated as Feast Magazine’s Top Pastry Chef of the Year 2019. Currently, he is working on several projects. He owns and operates the Alchemy Bakery and a culinary consultant for various restaurants, businesses, and start- ups. He is also an artist creating under the moniker Sacred Geometry. Tai is a proud dad to many succulents. 

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Evy Swoboda

Meet Evy.

I am a St. Louis native that always imagined cooking in a different, larger city. After working for Gerard Craft for 5 years, I fell in love with the growing culinary scene in STL. Midwestern hospitality is casual, honest and down right good because we can get our hands on almost any ingredient. We are also a large melting pot of cultures from all around us. 

When I cook, I start with a single ingredient and go from there. I rarely follow a recipe and am in fact really bad at following directions (ha). I like to stop at markets and buy fresh, local produce that’s perfectly in season, and go from there. I am drawn to Italian Cuisine because of the shared value of the meaning “fresh” and “homemade”. 

My career as a chef is still just beginning. I opened my first restaurant at 27 years old as the Executive Chef of The Last Kitchen. I plan on staying and growing in St. Louis with my husband Matthew, giant dog Dixie and son, Levi. 

I wanted to keep the recipes in this issue of Small Circle basic enough to add your own flair or favorite ingredient. Use it as more of a guide to help create your favorite new meal! Cooking is all about smelling and tasting. Don’t be afraid to lick the spoon or eat half of the carnitas before they hit the plate. 

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Michael & Tara Gallina

Meet Michael & Tara.

Michael and Tara met at the renowned Blue Hill Stone Barns, where they honed their culinary skills and became passionate about farm-to-table cuisine. The recipes they share in this collection stem from their love of family-style dining -- where fresh, local and seasonal ingredients shine.

Proud parents to daughter Olivia, and dogs Abby and Louie, the Gallinas are thrilled to set down roots in Michael’s hometown of St. Louis, where ​their vegetable-forward approach to food ​has been warmly welcomed by a vibrant food community.

For a taste of their hospitality and creativity, visit either of their St. Louis restaurants, the multiple-award-winning Vicia and their new addition, Winslow’s Table. Since opening, Vicia has received numerous national and regional accolades including 4-stars from the St. Louis Post-Dispatch, a semi-finalist nomination from the James Beard Foundation for Best New Restaurant 2018, a Best New Restaurant in America by Eater, Esquire & Bon Appetit, as well as Michael being named a Best New Chef in America 2018 by Food & Wine. Most recently, under

Michael’s leadership, Vicia was named the #1 restaurant by St. Louis Post-Dispatch Restaurant Critic Ian Froeb in the STL Top 100 list, and Michael was a James Beard Foundation Finalist for Best Chef in America Midwest (2019).

Issue || 01

Chef Ben Grupe

Meet Ben Grupe.

Chef Ben Grupe has created world-class cuisine in St. Louis for almost 10 years. His hard work and love of cooking have earned him over thirty national and international medals, Second place at the Ment’or 2019 National Selection for Bocuse D’or Team USA 2019, Member and captain of the USA Culinary Olympic Team 2010-2016 and a nomination as a James Beard Award Semifinalist for Best Chef: midwest in 2018. In 2019 Ben will open Tempus, his first restaurant in St. Louis. He lives in South St. Louis with his wife Alex, their sons Thomas and Bennett, and dog Truffle.