Brother Mark introduced me to Ted Drewes Frozen Custard on the old Route 66 in St. Louis many years ago. It was only natural that I drag Curator Jessica there before she had to fly back to Ohio. (You can click on the photos to make them larger.)
The official Ted Drewes website says that Drewes has been making frozen custard since 1929, after getting his start in Florida. The Chippewa location where we ate opened in 1941. With St. Louis’ westward expansion and changes in dining habits, this store is open all year except January.
Something I didn’t know was that Ted Jr. (his dad died three decades ago) goes to Nova Scotia every fall to personally select the best Canadian balsam fir Christmas trees to bring back to St. Louis for sale.
“What’s a Concrete?”
“What’s a Concrete?” she asked.
“Think ‘Better Blizzard.”
She wisely suggested we order “mini” sized Concretes. A “regular” would have been too much and a “large” would have killed me. I don’t remember what she had, but I enjoyed the Hawaiian.
She couldn’t understand why the server inverted the cup when she handed them to us.
“That’s to demonstrate how thick the custard is and why it is called a Concrete. Try that with a DQ Blizzard some time and see what happens.”