COMO | The Food & Drink Issue 2023

DECEMBE R 2023 | T HE FO O D & DR IN K ISSU E | A PU B L ICATION OF TH E COM O COM PA N I ES

ECLIPSE CAT ERING A ND EVENTS Roasted beef tenderloin over whipped potatoes with poached broccolini topped with tender sauteed shrimp

THE

FOOD & DRINK ISSUE

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What’s your CoMo? No matter who you are, how long you have lived here, or what you do for fun, everyone has their own CoMo. This year, we’re featuring local residents and asking them what makes their CoMo. From favorite places to grab dinner to our best-kept secrets for visitors to explore, they will be sharing what makes our city extraordinary to them. Because, in the end, it’s those memorable places and experiences that make it your CoMo.

AMANDA RAI N EY

What is your go-to place to take a visitor in Columbia?

I worked at Sparky’s over a decade ago and have always loved showing visitors our funky ice cream shop in the middle of downtown.

It’s so iconic Columbia, and so delicious!

What’s your fave pastime in Columbia?

Spending time with the Jewish community at Congregation Beth Shalom and introducing people to Jewish food and culture at Goldie’s.

What do you think is Columbia’s best kept secret?

Columbia is such a supportive and inclusive community. If you have an idea for something to enrich the community, whether it is a pop up restaurant , cultural event, non profit or small business you will find support here.

How would you describe Columbia in one word?

VisitColumbiaMO.com

Supportive

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Circle Only use blue and/or white.

For more details check out our Brand Guidelines.

@VisitColumbiaMO

Amanda Rainey is the Owner of Goldie’s Bagels.

Meet the Bariatric Surgery Team at MU Health Care Let’s get to know the Bariatric Team at MU Health Care. We asked our surgeons and nurse practitioners to tell us why they chose Bariatrics, to describe the best aspects of their team, to tell us what patients can expect when they receive care from the Bariatric Team, and to highlight anything that is new or most exciting about the Bariatric program at MU. We also asked them to share a fun fact about themselves.

Andrew Wheeler MD Division Chief of General Surgery Bariatric surgery offers a surgeon the opportunity to work with patients through surgery which not only significantly improves the patients’ quality of life but also improves obesity related diseases, even putting them into remission while preventing other diseases and literally extending the patients’ life.

Our team has a unified purpose of helping our patients take their lives back and live a life they have not been able to experience. Our patients can expect a comprehensive approach to their weight management journey from a dedicated, specialized team with surgeons that have the most combined experience anywhere in Missouri.

FUN FACT: I am married to my beautiful wife Shelley, and we have three talented daughters, Addison, 17, Ella 15, and Avery 12. Our daughters keep us busy with their academic achievements and athletic activities as we travel all over the country watching them compete.

Norbert Richardson MD Associate Professor, Bariatric Surgery I transitioned from general surgery to bariatric surgery because I was able to see the incredible impact that bariatric surgery had on my patients’ lives. Our dedicated team expertly manages bariatric patients throughout their weight loss journey. We have a great mix of team members.

FUN FACT: I love to boat, fish, and relax at the lake. I dabble at golf and plan to expand my efforts there.

Joshua Landreneau MD Assistant Professor, Bariatric Surgery and Advanced Endoscopy I chose to specialize in bariatric surgery because it is incredibly rewarding to be able to offer treatments that can be wonderfully transformative and vastly improve patients’ quality of life. One of the best things about our team is our

Scan the QR code or visit our website: muhealth.org/conditions-treatments/surgical/bariatric-surgery

collegiality and collaboration that allows us to offer care for incredibly complex patients.

Patients can expect a dedicated team of professionals through all phases of their weight loss journey. Our team has the expertise to deal with any challenges that arise in preparation for surgery and the lifelong care required following bariatric surgery.

What is most exciting about the program at MU has been the growth of our team and introduction of state-of-theart surgical techniques and technologies.

FUN FACT: I am a former competitive rower and I’ve competed on three different continents.

Thomas Xu MD Assistant Professor, Bariatric Surgery I chose bariatric surgery as a surgical specialty because I can improve the quality of life of the patients I treat and provide longitudinal patient care.

Our team’s camaraderie is especially enjoyable. Patients can expect patientcentered care with the highest quality.

I am especially excited about the rapid growth of our practice and the influx of new providers.

FUN FACT: I recently circumnavigated the world.

Milot Thaqi MD Assistant Professor, Bariatric Surgery I find it very rewarding to see the impact we have on patients’ lives and feel fortunate to take part in their journey.

I enjoy the multi-disciplinary team approach that we have to patient care.

Everyone is a key member of the team, and all voices are heard.

Our patients can expect world

class care close to home. Our team is comprised of experts in the field, with a tremendous amount of experience and expertise in the field of metabolic and bariatric surgery and medical weight loss.

FUN FACT: My wife and I have a dog, and the three of us enjoy hiking the trails around Columbia.

Tori Newcom Nurse Practitioner, Bariatric Surgery I happened to fall into this role as my best friend had worked with Dr. Wheeler in the past and thought our personalities would be a good fit. I didn’t realize that it would become a field I am very passionate about. I spend a significant amount of time reading, studying, and watching webinars to continue to learn more about this field and updated practices to best help our patients, whom I love!

I have worked in many different organizations during my career in healthcare. This is BY FAR the best team I’ve ever had the opportunity to work with!

We have the most skilled, talented, driven, compassionate team on the planet.

We are a Bariatric Center of Excellence and an Accredited Comprehensive Center with Adolescent Qualifications through the Metabolic and Bariatric Surgery Quality Improvement Program (MBSAQIP) within the American College of Surgeons (ACS).

learning about it, I love practicing what I learn and sharing it with others. Caring for others is another passion of mine, so being able to combine the two is a win for me.

When patients receive their care from the Bariatric Team at MU Health Care, they can expect to be greeted by the most friendly and welcoming front desk staff. They also can expect to be cared for by very compassionate, experienced, and talented surgeons and Advanced Practice Providers; to get one-on-one counseling from our top registered dietitians and behavior therapist; a prompt response to their before or after clinic questions; and that our team will do our best to help them meet their weight loss goals.

FUN FACT: I learned to love running, which also led me to want to eat healthier. For me, good food and exercise are my hobbies.

Taylor Jennings Nurse Practitioner, Bariatric Surgery

Nurse Practitioner, Bariatric Surgery

I chose the bariatric surgery field to help others regain their quality of life.

I want my patients to feel their best physically, mentally, and emotionally.

I strive to help every patient reach this goal by providing all of the resources I can, as I believe that obesity is not only a physical disease.

Our team offers a collaborative practice, as well as the continuing education to offer patients the best treatment possible. Our patients can expect in-depth bariatric education and the willingness of the team to always answer their questions. Patients can also expect continuity of care from the preoperative phase through their postoperative years.

Health and fitness have been a passion of mine for about 30 years now. I love

FUN FACT: I attend CrossFit, run 5ks, enjoy nature, and occasionally read a good book.

FUN FACT: I have an amazing, supportive husband, who happens to be my best friend, and two adorable fur babies. We enjoy biking, hiking, running, and exploring new places.

Robin Gray

for more information on Bariatric Surgery. | For appointments, call 573-882-5673 or request an appointment online.

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together OUR MISSION To provide a space for our vibrant community of growers, producers, and makers by supporting, educating, and expanding sustainable mid-Missouri agriculture. By facilitating this community resource, we strive to strengthen relationships between local food producers and food consumers by educating, nourishing, and making local food accessible for all people in our community.

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s y a d i l o H Enjoy the I N S T Y L E We invite you to experience our gorgeous patio fireside or from the comfort of your own igloo!

THIS UNIQUE WINTER EXPERIENCE IS BACK FOR ANOTHER SEASON...

Bring the family and a blanket! Our heated igloos keep you and your guests (up to 8!) warm, and have an unobstructed view of our beautiful Columbia skyline.

Check out the website for more details including how to book your igloo.

(573) 875-7000 • 1111 E. Broadway, Columbia • TheBroadwayColumbia.com

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OUR MISSION

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To inspire, educate, and entertain the citizens of Columbia with quality, relevant content that reflects Columbia’s business environment, lifestyle, and community spirit.

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COMO Magazine is published every month by The COMO Companies. Copyright The COMO Companies 2023. All rights reserved. Reproduction or use of any editorial or graphic content without the express written permission of the publisher is prohibited.

Letter from the Editor

From Plates to Pages

As

I sit down to introduce this edition of COMO Magazine and COMO Business Times, I am fi lled with an immense sense of gratitude and excitement. Th is issue is a celebration of the pillars that form the foundation of our lives — food, drink, local businesses, and community. In these pages, we embark on a journey that not only explores the delicious world of flavors but also pays homage to the heartbeat of our neighborhoods — the local businesses that make them unique and the communities that bring them to life.

Our team has curated a collection of stories that highlight the symbiotic relationship between food and community. In a world that often feels fast paced and interconnected, we fi nd solace in the communal rituals of breaking bread together, whether it’s at a cherished local eatery or in the comfort of our homes. Th is issue is a testament to the idea that food is not just sustenance; it is a cultural currency that binds us all.

We kick off this issue with a spotlight on one of the unsung heroes of our neighborhoods — Meals on Wheels — a nonprofit organization that stands as a beacon of compassion and support for vulnerable individuals in our communities. At its core, this organization goes beyond delivering nutritious meals to seniors and homebound individuals; it delivers a lifeline of connection and care. Meals on Wheels embodies the true spirit of neighborly love, offering not just sustenance but also a reminder that, even in challenging circumstances, no one should face hunger alone.

We were able to feature, meet, and connect with a few local

This issue is a testament to the idea that food is not just sustenance; it is a cultural currency that binds us all.

establishments such as Eclipse Catering, Top Ten Wines, G&D Steakhouse, G&D Pizzeria, and Six Mile Ordinary; as well as look into the stories behind the names on menus at many of favorite local restaurants.

These establishments are the lifeblood of our community.

In an era dominated by global chains, we celebrate the passion, dedication, and unique stories that defi ne these local gems. We invite you to join us in supporting and celebrating the businesses that give our neighborhoods their distinct character.

We asked our readers for their favorite local menu items and boy did they respond! Find this list of local favorites in The Last word on page 66.

As you fl ip through the pages of this issue, I encourage you to savor not just the flavors on the plate but also the stories woven into every bite.

Let us celebrate the richness of our community, the diversity of our local businesses, and the unifying force of food and drink.

Here’s to the tapestry of flavors that makes our lives deliciously unique and the communities that make them whole.

ON THE COVER Eclipse Catering and Events prepared roasted beef tenderloin over whipped potatoes with poached broccolini, topped with tender sauteed shrimp.

Photo by Keith Borgmeyer

Cheers!

XO,

KIM AMBRA, EDITOR-IN-CHIEF

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Advisory Board

Representing Voices from All Different Walks of Life.

We take pride in representing our community well and we couldn’t do what we do without our COMO Magazine advisory board. Thank You!

Beth Bramstedt A ssociate Pastor C h r i s t i a n F e l l o w s hi p C hu rc h

Heather Brown Strategic Partnership Of ficer H a r r y S Tr u m a n VA H o s p i t a l

Kris Husted Senior Content Editor N PR M i d w e s t N e w s ro o m

Amanda Jacobs Owner J a c o b s Pro p e r t y M a n a g e m e nt

Chris Cottle Wa l k M a n a g e r A lzh e i m e r ’ s A s s o c i a t i o n G re ate r M i s s o u r i C h a p te r

Darren Morton Program Direc tor Tu r n i n g P o i nt

Sam Fleury A s s i s t a n t V i c e P r e s i d e n t , S t r ate g i c C o m m u ni c a t i o n s , C o l u m b i a C o l l e g e

Alex George Owner Sk ylark Book shop

Megan Steen C h i e f O p e r a t i n g O f f i c e r, Central Region B u r re l l B e h av i o r a l H e a l t h

E xe c u t i v e D i r e c t o r Unbound Book Fes tival Author

Chris Horn S r. R e i n s u r a n c e M a n a g e r A m e r i c a n Fa m i l y I n s u r a n c e

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Nathan Todd Business Services Specialist F i r s t S t ate C o m m u n i t y B a n k

Jeremiah Hunter

Wende Wagner

A ssistant Police Chief C o m m a n d e r I nv e s t i g a t i o n s B u r e a u C o l u m b i a P o l i c e D e p a r t m e nt

Direc tor of Resource Development The Boys and Girls Club o f t h e C o l u m b i a A re a

THE FOOD & DRINK ISSUE 2023

COMO MAGAZ I NE

T H E FO O D & D R IN K IS S U E | D EC EM BER 2023

15 EDITOR’S LETTER

16 MEET OUR ADVISORY BOARD

19 GUEST VOICES Dr. Brian Yearwood

20 HOMES A Clean and Fresh Christmas

27 WEEKEND LUXURY Westgate Branson Resorts offer country and lakeview villas at Table Rock Lake.

33 NONPROFIT SPOTLIGHT Big Wheels Keep on Turning

44 GOURMET Eclipsing Expectations

50 FAVORITE FINDS Fine Wine, Community, and Spirits

52 GUEST VOICES Cookin' With Hoss

53 GUEST VOICES Adonica Coleman

66 THE LAST WORD

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60

A SHARED HISTORY

MENU MONIKERS

G&D Steakhouse and G&D Pizzaria are woven into Columbia’s history.

Columbia restaurants have a long and storied history of menu items with long and storied histories. But what's in a name?

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THE FOOD & DRINK ISSUE 2023

COMO

Serving Our Scholars

BY D R. BRIAN YEAR WO O D

D

id you know Columbia Public Schools serves more than 2.4 million meals to scholars each school year?

Our Nutrition Services Department is made up of more than 150 dedicated individuals who work daily to provide healthy and nutritious meals for our scholars in our schools. From kitchen staff and dietitians to wellness professionals, the department staff is dedicated to maintaining the operations and services necessary to ensure the success of our scholars through healthy meals.

There are important components to providing a healthy meal for our scholars.

Under federal requirements, a complete lunch must consist of at least three of the five components offered: whole grains, a meat or protein item, fruit, vegetable, and milk. A complete breakfast consists of three of four items offered: grain or protein item (two are offered daily), fruit or vegetable, and milk. All scholars are required to take a fruit or vegetable at both lunch and breakfast.

CPS has also provided scholars with locally grown foods in the fall and spring.

Watermelons, cantaloupe, tomatoes, peppers, cucumbers, summer squashes, apples, pears, and winter squashes can be found on our garden bars during the growing season.

Children need healthy meals to learn.

That is why, through the support of the U.S. Department of Agriculture’s (USDA) National School Lunch and Breakfast programs, schools offer free and reduced-priced meals for families that qualify. Families can apply for this meal status by completing an application if they meet certain federally identified criteria. Currently, 44 percent of the scholars enrolled in CPS receive free or reduced-priced meals.

The district also participates in many other federal programs, such as the Child and Adult Care Feeding Program, the Fresh Fruit and Vegetable Program, and the Special Milk Program, among others, to support our efforts to make meals desirable and nutritious.

Due to our participation in the National School Lunch Program, CPS can offer free breakfast and lunch to every scholar enrolled at some schools with higher percentages of free and reduced-price lunch. Currently, five schools offer free breakfast, and seven schools offer free breakfast and lunch for all scholars.

Additionally, Columbia Public Schools has long believed our scholars should have access to full healthy meals regardless of financial status. As such, the district does not offer alternative meals because of a scholar’s inability to pay. All scholars receive a full healthy meal.

BY THE NUMBERS Number of Employees: 158 Number of Meals Served in 2022-2023 • 1,660,869 Lunches • 799,799 Breakfasts • 266,000 A la carte items • 73,124 Preschool snacks • 56,615 After-school snacks An Apple a Day • 682,875 whole apples or 245,835 pounds of whole apples • 229,600 individual bags of apple slices served Learn more online at cpsk12.org/nutritionservices

VOICES

Families may be experiencing situational poverty or unforeseen circumstances that may make them unable to afford school meals for a short period, but they may not necessarily meet the federal requirements for long-term free or reduced-price meals under the USDA criteria. In those situations, CPS still offers a complete full hot meal for scholars and when necessary, utilizing its Lunch for Learners donation fund to offset costs.

The Lunch for Learners fund was established a decade ago and anyone can donate to the fund to help our scholars in need. However, the fund is not robust enough to cover every unpaid meal debt.

In CPS, the Nutrition Services Department is self-funded and receives no funds from bond issues or the tax levy.

This means the meals and food sales, allocations from the state and federal government, and donated commodities support the department. This includes operating costs, salaries, and benefits for Nutrition Services employees, food purchases, and equipment. The department does not profit from meal sales and all funds generated go back into the department’s operating funds to sustain the meal programs.

Columbia Public Schools also must be good stewards of taxpayer dollars. As such, the district does work with families to recover unpaid meal balances. Nutrition services works directly with each family to determine if resources or supports are necessary to recover the costs, encourage completion of the USDA free and reduced-price lunch application, or provide relief through the Lunch for Learners account. When all options have been pursued, the district may need to move to formal collection of the outstanding debt.

Serving our scholars healthy meals is something we should all be proud of and I’m especially proud of the work our nutrition services professionals do every day in support of our district’s vision and mission.

Dr. Brian Yearwood is the Superintendent of Columbia Public Schools.

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COMO

HOMES

A CLEAN AND FRESH CHRISTMAS Interior designer Anne Tuckley’s home is decked in warm and serene holiday charm.

BY JENNIFER TRUESDALE | PHOTOS BY LANA EKLUND

I

f you’ve ever wondered how a professional interior designer decorates their own house for the holidays – their process and tips and tricks – step into Anne Tuckley’s palatial luxury modern mansion that looks like an English cottage from the outside.

No stranger to the pages of COMO Magazine, Tuckley has been a professional interior designer who stages home and retail spaces for more than twenty years. Strands of simple wood beads, fairy lights, and emerald green garland, along with rich wood accents and warm, natural textures, adorn Tuckley’s 4,200-square-foot, four-bedroom, four-bath modern luxury home at 2509 Bluff Creek Drive in southeast Columbia.

It’s like stepping into a luxurious Scandinavian hotel with a strong hygge vibe.

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“Th is year for Christmas, I’ve toned down the decorations, unlike in past years,” Tuckley says of her holiday style this year. “It’s just very wintery. It’s quiet, clean, and fresh.”

CREATING A FRESH CANVAS

Tuckley’s house was built in 2000. Having previously lived in Philadelphia, New York, Chicago, Houston, and many other cities, Tuckley and her son, William, moved into the house in 2004.

The previous owners had a wildly different aesthetic than hers, with walls painted in gold, red, and green, dark floors, and an ill-placed wall between the kitchen/dining space and the living room. It’s almost impossible to imagine the house decorated so darkly after seeing the white, airy, sun-drenched haven that it is now.

COMO

HOMES

“Th is house has been through many transitions,” Tuckley explains about transforming the space to better suit her.

Over time, and with proven interior design prowess at her disposal, Tuckley has remodeled the estate by painting everything white initially, refi nishing the floors to look like white oak, adding crown molding throughout, and blowing out that pesky wall.

And how she decorates for the holidays also has changed over time.

“From year to year, I change it up. I guess because I’m a decorator by trade, I enjoy changing the decor often,” she says with a laugh. ”One year the Christmas tree was decorated with framed pictures of family, spoons, and tea sets. Another time it was found bird’s nests and deer antlers.”

When the house was dark, Ann says she felt like she sometimes overcompensated during the holidays by doing too much with her decor to make up for the feeling that she didn’t like how the house felt at the time. But not this year.

“With the new look, I wanted to tone down the Christmas decor to be a little bit more minimal,” she says.

TAKE THE HOLIDAY TOUR

Walk in the front door and you are immediately struck by the gorgeous back wall of the living room, with its row of three tall windows topped with radius windows, offering an incredible view of the wooded lot while also casting warm, wide blankets of light over the spacious but cozy living room. A pair of modern, creamy sofas sit facing each other, bejeweled by pillows and throws in warm leathers, ultra-fuzzy fleeces, faux furs, and woven fabrics. A pair of ultra-modern sculptural floor lamps stand on either end of the farthest sofa. A line of white, pre-lit, birchlike trees with posable branches sits on a narrow console table between the farthest sofa and the windows. Some simple paper snowflake ornaments add to the trees’ rustic charm.

A chunky coffee table covered with a mosaic wood veneer separates the sofas, and for the holidays, an arrangement of faux evergreen sprigs sits atop it, a pinecone or two casually nested within the greenery, all twinkling with a dainty string of warm white LED fairy lights.

Th is casual use of natural textures is at the heart of Tuckley’s holiday look here.

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COMO

HOMES

“Don’t over decorate, and don’t decorate for anybody but yourself for sure.”

Just about everywhere you look, you’ll find a nook, cubby, or corner with a wintry accent as simple as a primitive wood bowl or vase fi lled with some greenery, some pinecones or tree ornaments or wood beads, and a few miniature lights. The look is as cozy as it appears effortless.

Anne’s living room holiday look wouldn’t be complete without a beautifully adorned fi replace mantle, which she draped in more garland, wood beads, and some lights. A single abstract wood sculpture is all that sits atop it.

To the left of the entryway is a small parlor or sitting room. Despite her earlier struggle with dark colors in the house, she has painted this room black. Yes, black.

Four square club chairs in creamy white sit in each corner, facing each other. A tall window that matches those in the living room, flanked by floor-to-ceiling white drapes, prevents the room from feeling too dark; a gorgeous narrow Christmas tree sits in front of the window, packed with ornaments in silver, white, and more natural textures.

To the right of the entryway, a matching tree sits in front of a window identical to the one in the parlor in a small alcove before an office. A grand railing arcs out from the right, decked in garland, lights, and wood beads, inviting you down the curved staircase. On the fi rst landing leaning against the wall is an enormous, ornate door from Europe that Tuckley picked up in town from an antiques dealer. (She says it weighs about 500 pounds.) A light behind the door illuminates the windows, and a simple wreath adds a touch of Christmas charm.

In the dining room, a round table seats five. The place settings are a stack of plates – a dinner plate, a salad plate, and a small wood plate – topped with sprigs of garland and a simple tea light. A large vase fi lled with garland serves as the centerpiece. Small wooden accents, pottery, and fairy lights dot the kitchen with festivity.

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HOMES

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HOMES

THE FOOD & DRINK ISSUE 2023

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HOMES

“What I encourage people to always do for Christmas decor is to look to their own collections and their own aesthetics and use what you have in your decor currently.

I think that’s what makes design special is when it’s actually something that means something to you.”

GET THE LOOK

“What I encourage people to always do for Christmas decor is to look to their own collections and their own aesthetics and use what you have in your decor currently,” she advises. “I think that’s what makes design special is when it’s actually something that means something to you.”

Tuckley points to the Christmas tree in the sitting area. “I’ll walk around the house looking for things to use. That is a fire pit stand with a piece of wood on top covered by a blanket that I used to set the tree on giving it more height to fill the window.”

Having previously owned a retail decor shop, she isn’t short on a personal collection of cool stuff to shop from, but if you’re not in the same boat, just get creative with what you have, keeping her tip in mind: “If you add some twinkle lights to just about anything, you’ll get that festive holiday vibe.”

Another great tip Tuckley has is regarding all that gorgeous garland, which you may know isn’t cheap if you’ve ever gone hunting for some. While she buys fresh garland from Helmi’s Gardens, she gets that full, thick effect by layering in less expensive, faux garland. You don’t have to spend a fortune for high impact.

She adds: “Don’t over decorate, and don’t decorate for anybody but yourself for sure.”

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Boone Realty

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The bank of not settling. The Bank of Missouri.

Switch to better. bankofmissouri.com/dont-settle

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THE FOOD & DRINK ISSUE 2023

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COMO

WEEKEND GETAWAY

Westgate Branson Resorts offers country and lakeview villas at Table Rock Lake.

BY JENNIFER TRUESDALE COMOMAG.COM

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If

COMO

WEEKEND GETAWAY

you’ve lived in Missouri for a while, there’s a good chance you have visited Branson. Whether to have fun at Silver Dollar City, take in a live show, go shopping, or enjoy the outdoor living that the Ozarks offer, there’s something for everyone in Branson.

The strip in Branson is what many think of — that’s where the action is — the theaters, the wax museum, the aquarium, restaurants, shopping, and nightlife. But if you haven’t made your way to Table Rock Lake, just north of the Arkansas border, you’ve been missing out. Discover a rustic oasis at Westgate Branson Woods Resort, or a gorgeous lake view from Westgate Branson Lakes Resort, both on the east side of Table Rock Lake and each just fi fteen to twenty minutes from the strip.

Family-friendly with onsite recreation access to the lake and popular trails, the Westgate Branson resorts invite you to come make memories any time of year.

NOT THE ONLY MAN MADE WONDER IN THE OZARKS About thirty years after the Lake of the Ozarks was created by damming the Osage River, the U.S. Army Corps of Engineers built a dam on the White River, which snakes its way through Arkansas up into southern Missouri. The dam was built in the 1950s, under the authority of the Flood Control Act of 1938 for flood control and generating hydroelectric power. Lake Taneycomo near Forsyth, Missouri, and Table Rock Lake are both the result of dams on the White River.

Table Rock Lake gets its name from a table-like rock formation in the former village of Table Rock (annexed by Branson in 2004), not far from the dam.

The lake sees more than half a million visitors each year to go boating, swimming, water skiing, camping, hiking, and let’s not forget the fishing. The lake is well-stocked with smallmouth, largemouth, and spotted bass, and, according to the Table Rock Lake Chamber of Commerce, it annually lands on national lists as being among the country’s top 100 bass lakes. And with nearly 800 miles of shoreline, a boat isn’t a necessity to enjoy some fishing. As you might imagine, tourism is a big part of the economy at Table Rock Lake, which includes the Woods and Lakes resorts.

Both resorts were acquired by Westgate in 2004 from GrandVistaResorts. Since then, both have undergone extensive changes and renovations.

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LAKEHOUSE OR CABIN IN THE WOODS? “Situated in the Ozarks, we offer a picturesque and serene backdrop for a visit to Branson, setting the scene for a true country getaway,” explains Westgate Branson Woods Resort general manager Brian Grabowski about the resort, which is nestled on 145 wooded acres in the Ozarks.

“Westgate Branson Woods villas can feel more like a cozy log cabin than a traditional hotel room,” Grabowski continues. His description emphasizes the rustic design and each villa comes stocked with a full kitchen and dining area, a living room complete with a fi replace, a separate bedroom, washer and dryer, and a terrace overlooking the sweeping Ozark Mountains.

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WEEKEND GETAWAY

“Westgate Branson Lakes offers

unning vi s of Table Rock Lake and feels akin to staying at a relative’s lake house.”

— B R I A N G R A BOWS KI, general manager of Westgate Woods Resort

In 2021, the Woods Resort underwent a $3.2 million renovation, bringing fresh, new decor to its villas.

The updated accommodations feature freshly painted walls and décor in light, airy tones and textures; stunning new flooring; updated kitchen appliances; and luxury bathroom fi xtures, including bright vanities and countertops with added back-lit mirrors. The multi-million-dollar upgrade also brought an all-new spa to the outdoor heated pool, allowing visitors to enjoy a relaxing dip with a breathtaking view no matter the time of year.

“We often fi nd November and December are some of our busiest months due to Branson being such a vibrant city during the holidays, as well as the summers when families are on summer break,” Grabowski says.

In 2020, the Lakes Resort completed an $8.2 million renovation to its 152 guest villas, lobby, marketplace (food and souvenirs), fitness center, pool, and more.

“Our sister property (Lakes) offers stunning views of Table Rock Lake and feels akin to staying at a relative’s lake house,” Grabowski says.

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COMO

WEEKEND GETAWAY

“Westgate Branson Woods villas can feel more like a

c y log cabin than a traditional hotel room.”

— B R I A N G R A BOWS KI, general manager of Westgate Woods Resort

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WEEKEND GETAWAY

Jana Abernathy is an account manager with the Zimmerman Agency, a Florida-based firm that handles public relations for the Branson resorts. Westgate Resorts is headquartered in Orlando, Florida.

“The Nantucket-inspired villa fi xtures, including beautiful shiplap accent walls, are clean in design, featuring soft, neutral tones with a splash of aqua that creates a calming, lakeside-chic atmosphere,” Abernathy explains. “Comfortable lounge seating was added to the lobby and Marketplace, as well as new reception and concierge desks, retail fi xtures, and new flooring throughout the property.”

Both resorts are known for their luxury villas that are ideal for a family of four or more who wants room to spread out.

At Woods, options include studio and one- and two-bedroom villas, including deluxe/grand villas, ranging in square feet from 240 to 1,400. Accommodations at the Lakes include one- and two-bedroom villas (as well as deluxe lake-view villas) that range in square feet from 515 to 1,040. And the lake views will have you coming back year after year.

THINGS TO EAT, STUFF TO DO Another thing to love about each resort is the loads of activities that ensure a great day of vacation even if it’s a rainout. At Woods, head over to the Wilderness Lodge to fi nd snacks, treats, and light groceries, along with Starbucks coffee at The Marketplace — the perfect pit stop before heading out on one of the nearby hiking trails. Want something more substantial? Cordovano Joe’s Authentic New York Style Pizza onsite will have you coming back again and again for a pie, breadsticks, subs, salads, wings, pasta, and sandwiches delivered to your villa or even poolside.

The Woods is just fi fteen minutes from Silver Dollar City and the strip, but if you need a day inside, the resort has loads to do.

There are three pools — two outdoor and one indoor — at Woods, Abernathy says. Activities include mini golf, sand volleyball, two half-court basketball spaces, shuffleboard, games, picnic areas, fi replaces, and grilling areas. One of Branson’s most visited walking trails, the Waterfall Trail, starts at the entrance of the resort at the security gate.

Over at Lakes, take in a show without leaving the resort. Each Tuesday, Lakes hosts an “extravaganza show” where several of Branson’s most popular shows come to the property and perform for guests while they enjoy a dinner prepared by the resort — giving guests a taste of Branson entertainment without having to leave the property, Brian says. While there is no onsite

dining at the Lakes, you’re not more than fi fteen minutes away from some of the area’s most popular restaurants.

Whether you want a rustic, country getaway, or lakehouse vacation that rivals any ocean-front vacation, you can’t go wrong with either Westgate Branson Woods Resort or Westgate Branson Lakes Resort.

WESTGATE BRANSON WOODS

WESTGATE BRANSON

RESORT

LAKES RESORT

2201 Roark Valley Road

750 Emerald Pointe Drive

Branson, MO

Hollister, MO

417-334-2324

417-334-4944

westgateresorts.com/hotels/

westgateresorts.com/hotels/

Missouri/branson/west-

Missouri/branson/west-

gate-branson-woods-resort

gate-branson-lakes-resort

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1. Donate a car d giving campaign en ar ye r ou to e iv G 2. oMoGives campaign C r ou to e at on D 3. ift Card Drive 4. Donate to the G r & supply drive pe pa e th to s em it e 5. Giv ogram s via Best Choice Pr de co ar B e at on D 6. y Monthly Giving Societ or yl Ta n Va in Jo 7. eer 8. Sign up to volunt ith Woodhaven 9. Apply to work w isability Rights 10. Advocate for D

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Please consider giving to Woodhaven on our website.

Scan the QR code to learn more about how you can help support our cause.

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NONPROFIT SPOTLIGHT

Big Wheels Keep on Turning Meals on Wheels of Columbia is accelerating through 51 years of providing meals and more to residents who need it most.

BY MICHELLE TERHUNE

W

hat has two legs, four wheels, and has been volunteering to bring hot, homemade food to the doors of Columbians for fifty-one years? It’s Meals on Wheels of Columbia (MOW) and its hundreds of volunteers who show up on the front porches of people who need them.

Consider some of the other impressive numbers of this Columbia nonprofit. About 130 volunteers run twenty-four routes, averaging 180 meals per day, Monday through Friday. That’s 260 days a year and roughly 50,000 meals. Total volunteer hours stand at about 240 per week.

What does it take to tackle all that? It requires Executive Director Teri Walden, a handful of staff, an active volunteer board of directors, and many more indivduals to make sure our neighbors receive hot, nutritious meals.

MANY HANDS MAKE FOR LIGHT WORK The office of Meals on Wheels is in the Harry S. Truman Memorial Veterans’ Hospital. That location makes sense since it’s the VA Hospital dietitians and kitchen staff who prepare those thousands of meals packaged, labeled, and loaded by MOW staff and volunteers.

Among the volunteers who hit the road daily to cover those twenty-four routes are individuals, like two who have delivered meals for a remarkable forty-one and forty-two years. But they’re also traveled by staff and clients of six of MOW’s business partners. Currently, EasterSeals Midwest clients and staff take three routes, Veterans United staff handle two, clients and staff of Woodhaven and Avant each tackle two, while staff of Neighbor’s Bank and Keeping Good Company each cover one route. When MOW needs delivery backup, staff at Boone Central Title, Semco, and Shelter Insurance fi ll the void.

Although that represents a significant amount of community involvement, there’s more. Coil Construction, Boyce & Bynum, Williams Keepers, and Hilgedick Farms sponsor the annual Volunteer Appreciation Dinner. Missouri Employers Mutual is a business partner. The city provides a $50,000 grant to MOW, and last year, the Veterans United Foundation kicked in another $25,000 grant.

Bottom left: Executive director, Teri Walden, with Nancy Burke, an MOW volunteer. Bottom right: Melissa Tiefunbrunn from Woodhaven with a gourmet meal from the Big Wheels fundraising event.

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NONPROFIT SPOTLIGHT

Meals on Wheels of Columbia, Inc. M I SSI ON STAT E M E N T Meals on Wheels of Columbia, Inc. is dedicated and passionate about providing hot, nutritious meals to individuals in need.

FOU ND ED : 1972

B OA R D O F D I R ECTO R S • Mark Mills, president • Joe Weston, vice president • Sally Robinson, secretary • Megan Stevens, treasurer • Ashley Bowman • David Buster • Janet Gooding • Adam Kruse • Janelle Patterson • Amanda Reynolds • Ed Schnedler • Veronica Schultz • Kristen Shay • Brian Waller

MOW has also hosted its Big Wheels fundraiser annually for more than twenty years.

During the five-day event, local businesses order gourmet box lunches for delivery to their offices. In 2023, nineteen businesses stepped up to sponsor the event, and 125 businesses ordered meals.

Support also comes from hundreds of individuals and businesses who donate to the organization during CoMo Gives. Walden says MOW is grateful for every cent and volunteer, but there’s always a need for more.

THE NEED CONTINUES TO GROW Only about 10 percent of MOW clients pay nothing for meals. The other 90 percent pay on a sliding scale, based on their income, making MOW a subsidized meal program rather than a free meal program.

“We serve people of all incomes in our ‘pay what you can, if you can’ model,” Walden says. “We look at gross monthly incomes to determine if they pay nothing, $1, $1.50, $2, and up. The top price is $5.25 a meal.”

As grocery store prices have risen, so has demand for meals. Walden says they’re serving 66 more clients now than at the same time last year.

But MOW isn’t just about delivering meals to those who need them. Volunteers also offer a friendly face, a personal touch, and conversation to many who otherwise don’t have regular connection in their daily lives.

“Meals on Wheels is a wonderful organization,” Walden says. “We help homebound seniors and individuals with disabilities stay in their homes longer. Our volunteers often develop positive relationships with the clients, helping them break isolation.

“Our volunteers are also the eyes and ears for families as MOW checks in with each delivery and reports if there seems to be an issue with the client,” she says. “We often have children who live in other states who call in and are very comforted that we will call them if there seems to be an issue with their loved one.”

As the needs of MOW’s clients grow, so does the organization’s need for financial and volunteer support. Walden says more volunteers are needed to staff four open routes and to fi ll other roles.

“Volunteers can be board members or packers who help pack our red delivery bags,” Walden says. “Volunteers can also make treats for our drivers and non-edible treats for our clients. Volunteers can help with special events, too. We love our volunteers.”

PREPARED FOR THE UNEXPECTED Rock Bridge Elementary School is MOW’s Partner in Education. During November, MOW and the school’s Kindness Club joined forces to sack up “blizzard bags” for distribution to MOW clients. If MOW volunteers can’t reach clients due to winter weather, they can use the provisions in the blizzard bag to get by.

The city of Columbia used MOW to deliver food to people who had to quarantine during the pandemic, and MOW will deliver food to patients who are homebound or restricted following surgery or other medical events.

MOW works to be prepared for anything, including the unexpected.

And while they do their work, dozens of Columbians prepare themselves to answer that knock or ring at their door, knowing a hot meal and a friendly face await them on the other side.

• Kelly Mescher, advisory board • Keri Thoroughman, ex off icio • Teri Walden, executive director 34

THE FOOD & DRINK ISSUE 2023

MEALS ON WHEELS OF COLUMBIA, INC. 800 Hospital Drive 573-886-7554 mealsonwheelscolumbia.org

HER DREAMS ARE INFINITE. WHICH IS WHY OURS ARE, TOO.

Every patient has hopes and dreams. Our dreams are to help make theirs come true. That means we never compromise in our pursuit of breakthrough medicine.

And we never settle when it comes to your health.

Neither should you.

NEVER SETTLE

DID YOU KNOW? Lewy Body Dementia (LBD) is the second leading cause of dementia.

LBD is the most misdiagnosed form of dementia and is often misdiagnosed as Alzheimer’s.

There are several key differences between LBD and Alzheimer’s symptoms: • REM sleep disorder, delusions, and paranoia are common in LBD, but not Alzheimer’s.

• Hallucinations are common early on in LBD, whereas in Alzheimer’s it is usually in the later stages.

• LBD patients experience temporality of symptoms. This means their symptoms are present at some times but not other times.

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Throughout 2024, we will be hosting forums to help educate, and provide support and resources.

We are dedicated to educating the families of loved ones who have been diagnosed with Lewy Body Dementia, along with our community, health care providers, social services and long/short term memory care facilities.

To stay up-to-date on educational opportunities and available resources, or for more information on LBD, scan the QR code or visit LewyBodyAwareness.org.

LarryGrosslbaf@gmail.com • 573-673-4349 FOLLOW OUR FACEBOOK PAGE: Larry Gross Lewy Body Awareness Foundation The Larry Gross Lewy Body Awareness FND is a registered 501(c)3 organization.

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PLANTS FOR DROUGHTRESISTANT LANDSCAPING

NATE ANDERSON

ROST LANDSCAPING

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Nate Anderson has been a resident of Columbia for seven years, and he has been working in the landscape industry for just as long. Nate is a designer and estimator for Rost Inc. While working on his degree in plant science and landscape design, he also worked as a foreman at Rost Landscaping, where he oversaw landscape construction projects. He credits much of his inspiration to his “early years” where he got to be a part of the construction of many beautiful landscapes.

By Nate Anderson Find more at rostlandscaping.com

L

andscaping in Missouri can be challenging when it comes to dealing with unpredictable weather patterns. This year’s drought has made it tougher to keep our landscapes looking great. Despite this, it is possible to create a beautiful landscape that is more drought-resistant by picking the right plants. Let’s explore a few great options for a drought-resistant landscape that will help you conserve water and maintain a great outdoor space even when conditions are less than ideal.

1. Catmint: This is an herbaceous perennial that is noteworthy for its numerous and long-lasting lavender-blue blooms. Catmint flowers are a pollinator magnet, making them a great option for butterfly gardens.

Catmint is a great way to add pops of color to any landscape.

2. Little Bluestem: This ornamental grass is a native species with deep fibrous roots that make it very well suited for droughtresistance in Missouri. It boasts a striking blue-green foliage that turns a copper color in fall adding an extra season of color and interest. Its soft texture can add variety to any landscape.

3. Prairie Dropseed: This is another native grass that is well adapted to Missouri’s climate. This ornamental grass is mounding with a fine textured foliage and a delicate seed head which gives it its elegant look.

Incorporating numerous textures into your landscape adds visual interest.

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4. False Indigo: Also known as baptisia, this is a great low maintenance plant that provides spring color. They are available in purple, blue, yellow, and even pink. False indigo can be planted in masses or works as a focal point making it a versatile option.

5. Juniper: Coming in all shapes and sizes, junipers are an extremely low maintenance evergreen shrub option.

Because they come in such a wide range of shapes and sizes, they are an easy plant to utilize for everything from privacy screens to ground cover.

6. Allium: Commonly known as ornamental onions, these herbaceous perennials have a distinctive globe shaped bloom. They come in numerous colors from purple to pink and white. They are resistant to not only drought but also pests and disease making these an appealing option.

7. Sedum: Also known as stonecrop, sedum is a Missouri-hardy succulent that is most often recognized for its interesting foliage.

It comes in both mounding and ground

cover forms as well as multiple colors from blue to green and also burgundy and yellow.

Sedum, like many succulents, can thrive in challenging conditions including poor soil and drought. As a bonus, sedum is another perennial that attracts numerous pollinators.

Incorporating drought resistant plants into your landscape is a great way to keep your garden low maintenance. By doing so, you can also help ensure your outdoor space looks great, even in the face of Missouri’s sometimes challenging weather conditions.

Talking to the staff at Superior Garden Center or hiring a qualified designer is a great way to get guidance on your plant selections.

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PUTTING ON WINTER WEIGHT

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SHAUN HENRY

A Columbia native, Shaun Henry found a home at Atkins in 2000 when he started his career as a turf technician. Shaun holds a commercial applicator’s license through the Missouri Department of Agriculture and is a member of the National Association of Landscape Professionals, the Mid-America Green Industry Council, and the Missouri Green Industry Alliance. Shaun strongly believes in the importance of a great customer experience where the Atkins staff knows their clients and anticipates their needs accordingly.

Shaun is an MU alumnus and has a degree in plant science.

Find more at AtkinsInc.com

A

Mulch Your more tender garden and perennial plants will need a bit more protection. Mulching over those plants can certainly help by insulating them from the cold, and blowing wind and reducing the frequency to which the soil freezes and thaws around them. This shrinking and swelling of the soil can damage young fleshy root systems. You may even see plants heaved out of the ground entirely.

Mulch can consist of wood chips, pine needles, compost, straw, and other plantbased materials. Don’t smother them though. Add just enough mulch to cover the plants, but still allow for airflow, light, and moisture penetration. Depending on the plant, in the spring the mulch may need to be pulled back to expose the crown (growing point of the plant) to the sun to promote the season’s new growth.

Feeding A final fertilizer application can be applied to your cool-season lawn to further help it

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s soon as the temps started to drop and the days shortened, like a bear, I started to eat more. I doubt it helps me to cope with the coming winter and cold temperatures, but it happens nonetheless.

Add to that holiday meals with the family and just spending more time indoors. I know I’m not the only one!

Also like a bear, our lawn and landscape plants are preparing for winter, too. They become a little more, if not entirely, dormant to hibernate through winter. There are some things we can do to help them stay happy and to better survive the colder months.

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recover from last summer’s drought and heat. Further root development will continue and some of that fertility will carry over to the next season for the spring green up.

Your landscape plants will benefit from some nutrition as well. Dormant feeding (late fall to winter) is ideal. A complete fertilizer with nitrogen, phosphorus, and potassium is okay to use for this. For trees, you want to fertilize out to the drip line of the branches as that is where many of the feeder roots are.

A soil test or even a plant analysis from the Soil and Plant Testing Lab on the Mizzou Campus can point to nutrients your soil and/or plants and lawn areas are lacking. This may be the time to supplement some of the secondary and micro-nutrients (calcium, boron, zinc, manganese, sulfur, iron, copper, molybdenum, chlorine, magnesium, and nickel). You will have to do some research for the best sources of these nutrients and the best rates and timing of applications.

Watering It depends. New trees should be watered every 10 to 14 days if it is a dry winter. You can do this up until the ground freezes.

Watering your lawn typically is not

necessary. Don’t forget to disconnect your garden hose from the spigot so the belowfreezing temps don’t damage your water line!

Winter desiccation or “winter burn” is something to watch out for on your evergreens. This occurs when soil moisture levels are low, there are freezing temps, and a good amount of wind. The moisture is removed from the tips of the plant faster than it can be replaced so they start to turn yellow/yellow-brown. Damage will be worse on the side of the tree exposed to the sun and the wind. Some plants are more susceptible than others. We often see this issue on boxwood, bayberry, arborvitae, pine, and others. Severe cases cause death to stems, but in general, the plant will resume growth once warmer temps prevail.

If ever you see an issue on your lawn, with your trees, or in your landscape, the Atkins team is here to help. That’s what friends and neighbors do!

It is hard to believe that another year has passed. As Atkins sneaks up on our 100th anniversary, we thank you, our customers and community, for trusting us to help manage and improve properties all over Central Missouri.

From all of us at Atkins — Happy holidays and happy New Year!

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A PROFESSIONAL’S TAKE ON COLOR TRENDS FOR 2024

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SALES REPRESENTATIVE Jaclyn Rogers, sales representative at Ai Painting Plus, sees paint as more valuable than simply being an accent in a home. “We are painting joy into people’s homes,” she says. Jaclyn is certified as a Psychological Color Expert, which means she has demonstrated mastery in specifying interior paint in residential applications.

By Jaclyn Rogers Find more at aipaintingplus.com

F

estive holiday gatherings and memory-making events are in full swing by now, and a new year is just around the corner. Our team at Ai Painting Plus is busy with the holiday season, as well, and we’re also eagerly tracking the décor and color trends for 2024.

We’re partial to Benjamin Moore and Sherwin Williams paints because of their versatility, availability, and durability. And both brands are excitedly promoting the new colors of the new year. What colors are trending, and which ones will be all the rage in 2024?

Think about the terms “organic,” “natural,” and “layered” to get a glimpse into the minds of the paint experts.

Benjamin Moore’s newly unveiled Blue Nova is a unique color for 2024; a midtone blue that has warm violet undertones to it. Centered around the core theme of juxtaposition, the new hue is inspired by the night sky and has an intriguing mystical feel to it.

Color experts suggest that this new blue is versatile to be used throughout different rooms in the home and is a more adventurous take on classic navy shades.

With Blue Nova leading the way, depth and intrigue are balanced by an undercurrent that invokes confidence and reassurance with an organic, natural feeling.

The 2024 color trends report also features colors that complement the mix of modern and traditional: creamy gray, muted orange pewter gray, deep green, and hazy purple. (We’re glad to see the gray tones of the twenty-teens still captivating us if only in subtle ways.)

The 2024 paint color concepts invite indulging in the joy of color with

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variations in shade, tint, and contrast, alongside influencing mood while blending traditional and modern styles to find the right balance for your space.

A new focused attention on tones and hues led Sherwin-Williams to shift gears with the introduction of Anthology: Volume One. The forty-eight hues found in the brand’s Colormix Forecast for 2024 are neatly grouped into immediately recognizable chromatic families: blues and greens, reds and purples, deeps and darks, and delicate tints.

Balancing vibrant hues with understated neutrals, the selection collectively acts as staple colors for the home that create warming and relaxing spaces that inspire personality. Many paint brands are taking that approach to new colors for the new year. It’s all about boosting well-being in the home.

Sherwin-Williams considers its Upward SW 6239 — a versatile blue hue — as its 2024 color of the year, ideal for use across a wide range of interior styles. Following the warm and relaxing theme, the Upward blue inspires to create spaces that feel relaxed and welcoming, promoting a peaceful feel in residential and commercial projects alike.

The uses and possibilities are vast. You can opt to use the color on all four walls of a room, or for a more reserved introduction of blue into your home, consider using the calming color to decorate furniture pieces.

For 2024, HGTV Home by SherwinWilliams revealed Persimmon as its color of the year, alongside a 10-shade collection called Renewed Comfort, designed to encourage tranquility and rejuvenation.

In conclusion, the 2024 color palette will pay homage to the Barbie-movie moment with energetic reds and bright pinks, too. (Those fun, feisty shades will really pop in kitchens, on cabinets and furniture, and areas that need more of an energetic space.)

But don’t get lost in the bright energy.

After all, we need our homes to be sanctuaries, and it’s the deeps and darks of the palette that achieve that aim.

If you’re like most of us, you see the emerging trends and, sometimes, feel like the odd-ball because the colors and style you have now still perfectly fit your personality and create the just-right space you desire. So don’t overthink it. Hear what the experts say then make your own selections, because the best expert for knowing what is best for your home is you.

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Jake essentially grew up in the furniture industry, as he is the fourth generation involved in Baumgartner’s Furniture. Working very closely with his father, Alan, Jake has been devoted to the stores full-time since 2004. His greatest enjoyment, however, still comes from working closely with the customers. He is married to Sarah, and they have two active boys, Noah and Laine. Jake received his degree in finance from Saint Louis University.

By Jake Baumgartner Find more at baumgartners.com

T

he signs of the winter holiday seasons are all around as time marches on toward a new year. As you might guess, all the home fashion and interior design magazines are touting what styles will be all the rage in 2024. We’ve seen headlines like “The Ten Living Room Trends Everyone is Talking About” and “Everyone Loves These 4 Bold Color Choices.”

You see the theme there, right?

“Everyone.” We don’t want to minimize the latest trends and styles, and it’s always a clever idea to make sure your living space reflects modern themes and touches — but let’s avoid feeling coerced to embrace what “everyone” is latching onto.

The associates at Baumgartner’s Furniture are always eager to help you explore those emerging trends and the newest styles, but you’ll also discover that our team will lead the charge in advocating for you to be … Yourself.

With that in mind, let’s go ahead and look at those trends that “everyone” is trying and talking about. If you find a subtle nugget of creativity or a fully formed “aha!” epiphany, be sure to let us know and then discover how we can expertly make your vision come to life in your home, your space — your sanctuary.

Using a single hue for a room is out. In 2024, color schemes that mix and match shades and tones, with gradual blending rather than harsh distinctions are front-andcenter for top designers from furniture and bedding to walls and trim. Think of it this way: instead of separate colors, consider choosing tones of color, such as warm color palettes with accents of cool tones.

A dynamic mix can create a settling if not serene ambience.

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And here’s the magic of how your furniture choices can make all the difference in the living room, the dining room, or the kitchen. Rather than change the wall and trim colors, add a new sectional or recliner — new bench-style dining room or breakfast nook seating — with more subtle hues without being too bold or not bold enough. Soft with warm; bold shades with restrained color.

Those are among the 2024 images that are already developing for the coming new year.

Look to the online Etsy shops for this revelation: The most-searched terms on that platform in 2023 were “eco-friendly” and “sustainable.” What does that mean for your furniture layout and accessories?

Expect to see an emphasis on rustic textures, as well as styles and design that give a nod to the natural world. Just imagine bringing the serenity of a quiet forest into your living space without bringing the forest inside. What is the quickest and most subtle way to achieve that environment?

We’re already seeing this with softer lines and organic shapes within building plans and architecture. That happens with gentle curves (a new loveseat, perhaps?) and those softer edges that fit a multitude of spaces (dining room bench seating rather than traditional chairs).

Character over cookie-cutter. We love this concept, and it gets us back to our previous advice to “just be you” rather than trying to match the latest Pinterest or Tik-Tok craze. (Of course, go ahead and find inspiration from those platforms, but be sure to modify the cookie cutter to create the space and arrangements that are unique to you.)

One designer has predicted more individuality — such as artisanal pieces over mass-produced elements — and more use of outdoor ambience like pine and bold fabric patterns.

A serene yet playful space. That’s always going to be the aim for our home if we intend to create and protect our space as a sanctuary from everything “out there.”

Just don’t get too hung up on making sure it matches what “everyone” is doing. In the end, the most important style trend is the approach that you take to be uniquely you.

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NEW WINDOWS COULD SAVE HEATING COSTS

By Chet Kent Find more at comoexteriors.com

N

ew windows can save you a fortune on heating costs if you install them correctly. There’s plenty of product variation involving pane and glass thickness, but the important thing is to get the job done before entering the cold winter.

In this post, we’ll show you when to replace your windows and how to assess other components around your home exterior.

New Windows and Your Heating Bill The way to determine whether a window project will allow you to save money on your utility bills is to do an energy audit both before and after the project. It’s tricky, however, because there could be other confounding factors (like leaking doors or roof problems). Then again, you can learn a lot by tracking things before and after you install something new.

The level of energy efficiency you can expect will depend significantly on the window type, too. These are the design and material questions you must ask: • Do you wish to install single, double, or triple-pane windows? Thicker panes will do much more to decrease air entry and noise levels.

• Did your previous windows have argon gas in the pane that isn’t there any longer due to wear and tear?

• What window materials do you want (vinyl, fiberglass, etc.)? Vinyl wears out faster than other materials.

• Is there low-e treatment in the glass? This determines how much UV radiation gets through the glass and into your home in the summer and winter.

Factors Other Than Windows These window issues matter a lot, but if something else in your home is outdated or worn, you might only address the problem

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With more than 20 years in the construction field, Chet’s experience ranges from running operations for a local garage door company to managing large scale remodeling projects for a local contractor. Chet began his career with CoMo Premium Exteriors as a Sales Rep, then moved to Sales Manager, and now serves as our General Manager.

With almost 20 years in the Army National Guard, Chet has superb organizational ability and is responsible for the day-to-day management of the company.

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superficially. It’s one thing to eliminate draftiness or noises (which window installation will do), but you may still need to examine other exterior components.

Fortunately, we offer comprehensive assistance for those energy efficient features.

Siding and Roof Issues That Impact Your Heating Bill Do you struggle with old vinyl siding that hasn’t been replaced in years? Does it have holes or warped boards that allow cold drafts into your home?

If so, then this should be a key item on your energy audit. The same goes for the condition of your roof. Fortunately, there are ways to remedy both problems with new material replacement. We recommend checking out the durable James Hardie Siding to replace your older stuff, and we also give you an estimate on new roof shingles from manufacturers like Owens Corning.

Don’t Forget About Doors Doors are the other exterior component that we would often pair with window concerns.

When they get old and deteriorate, you’ll suffer many of the same problems. You’ll know you have a compromised door if you notice things like:

• The door is coming off the hinges.

• It sticks or won’t lock properly.

• The door drags along the floor when you open or close it.

• Lots of light and cold air is coming from underneath it.

• There are other signs of damage like rust, cracks, or scratches.

• These are all red flags that indicate a need for replacement doors.

CoMo Premium Exteriors: Reliable Installation for New Windows, Siding, Roofing, Doors and More You should have your windows replaced by a professional when you spend good money for it. That’s our service commitment when you choose to work with CoMo Premium Exteriors. We have an A+ rating with the Better Business Bureau and BloggerLocal endorses as one of the top exterior remodelers in Missouri.

Furthermore, our previous clients can testify to our thorough workmanship. You can see that yourself by scrolling through several positive reviews on our website or on our Google Reviews profile.

Contact CoMo Premium Exteriors to install new windows and finally get those exorbitant power bills under control.

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GOURMET

E X P E C TAT I O N S Eclipse Catering and Events melds tradition and innovation for an inspired culinary experience.

BY AMANDA LONG | PH OTO S BY K EI TH BO R GM EYE R

W

hen it comes to events in Columbia, The Atrium on Tenth and its partner, Eclipse Catering and Events, offer their customers the ultimate experience through the perfect marriage of an elegant venue and innovative flavors.

Although the Eclipse Catering and Events story begins in murky waters revolving around the transgressions of a past partner, the result was the serendipitous meeting of co-owners Leanne Geiss and Josiah Williams and the beginning of something brand new.

“We came up with the name Eclipse to symbolize a fresh start — a sort of rebirth. We wanted to run our business the right way and take care of our staff and customers. That’s the whole basis of our company. We’re just different,” Geiss says.

Growing up in the kitchen, Williams calls himself a “scratch cook” having learned many of his culinary skills from his dad, who worked in catering most of his life. Williams laughs as he says he was planning to retire and get out of the food industry when he met Geiss who talked him into staying, painting a beautiful picture of what the future could be.

In easy camaraderie, Geiss counters that it was Williams’s talent that made her see the potential future of the business.

“In the midst of all the badness, it was just such a lucky partnership," she adds.

Initially, Geiss and Williams ran Eclipse Catering and Events from a rented fraternity house kitchen, landing contracts with local fraternities and schools. In March 2022, the pair took over management of The Atrium on Tenth and subsequently relocated their catering hub to a newly built commissary kitchen in the Broadway Marketplace on Trimble Road.

Today Eclipse Catering and Events is not only the in-house caterer for the Atrium on Tenth and the Elk Park Event Center, but additionally feeds more than 900 students a day and two fraternity houses, plus provides grab-and-go food for The Grind coffee house locations.

Eclipse is the largest locally-owned catering company in Columbia, with a staff of 83 — half of which are full-time employees with benefits.

“We run our company like a family which is why we don’t have trouble staffing,” says Geiss. She shares the story of a current staff member who was homeless when she was hired and just last week bought her first car.

“Now she loans money to other staff members who are down on their luck,” adds Williams. “We also have two staff members who are first-time home buyers. You get what you give. We invest in the ones who invest in us.”

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THE FOOD

Taking inspiration from classic family dishes, Williams often takes old recipes and updates them in a new and innovative way.

“There is a generational food gap and many of the old, traditional dishes are fading into the past,” he says. For instance, one of his signature dishes is Missouri hot chicken, a take on Nashville hot chicken that stars chicken that is baked and fried, then glazed with sweet chili sauce and cilantro butter.

Geiss adds, “The cool thing about Jo is that he can taste something or take an idea and make it his own.

She explains that one unique aspect of the catering menu is that customers have base proteins to choose from and then a variety of unique sauce options to make it their own.

"Jo is known for his sauces, many of which involve the delicious pairing of fruits and herbs like the strawberry basil balsamic glaze," Geiss notes.

In addition to the set catering menus, which are updated seasonally, Williams works with customers to create custom options, as well.

“If you love grandma’s meatloaf, give me the recipe and I’ll make it the ‘Eclipse way’ and take it to the next level," he says.

Geiss smiles as she recalls the recent creation of a "mutton mousse that was actually such a huge hit that we almost added to the menu.”

Geiss laughs. “Let us think outside the box for you – it is so much fun.”

Eclipse Catering works with any budget from six-dollar pasta bowls to a fifty-dollar plated menu – to keep options upscale but still relatable. The team always accommodates dietary restrictions and looks for inventive ways to do so, such as the recently palated plant-based lemon mousse.

Made-from-scratch desserts are likewise a highlight of the Eclipse Catering menus, on which Williams sometimes collaborates with local pastry chefs.

“Jo is known for his gooey buttercakes,” Geiss says. “He creates all different flavors like funfetti, Oreo, red velvet, carrot cake, and lemon. We started offering little gooey butter cake trios so you can have a bite of each.”

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Geiss relies on her years of hospitality experience to work with Williams and the team at The Atrium and Eclipse Catering to create a seamless experience for customers, even in the face of the unexpected.

“Every event has its surprises like finding out a guest is vegan, or they need ten extra plates. But very rarely does the customer know – that is what we do,” says Williams.

Geiss adds, “The best marketing we can do is to just let people try Jo’s food. Once you do you don’t go anywhere else.”

EXPANDING THE BRAND

To fill the gap in late-night dining options, the duo teamed up with EquipmentShare chef Craig Hindelang to launch After Bite.

This new overnight dining concept is open from 8 p.m. to 4 a.m. with a menu featur-

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ing comforting classics with a twist like the chicken and waffle sandwich and ultimate breakfast grilled cheese.

Subsequently in October, Geiss and Williams opened Bite Como at the same location on Trimble Road offering lunchtime fare from 10 a.m. to 2 p.m. including burgers, hand-breaded chicken tenders, and fresh salads. Williams and Geiss also manage an off-shoot business named Lunar, which is a commercial cleaning business, and note that next year they plan to add a new concept to their portfolio. (But they aren't ready to announce that just yet.)

Even with so much going on, Geiss and Williams are committed to making not only their customers but their staff a top priority, which has provided a good worklife balance.

“We try to make it a rule to never work on Sundays so that we don’t find ourselves in a position to over promise and under deliver,” says Geiss.

She adds, “I’m really lucky. I have an amazing husband who steps up to take care of our three children and our home when I’m at work. That’s why we treat this company as a family so that when Jo and I can’t be here, they will maintain the high-quality service we provide.”

As for the future of our brand, Geiss said she and Williams "love that our staff are like family and our kids are growing up in the business." Williams's daughter will be in the back making fruit cups while Geiss's daughter will be on the floor stacking chairs.

Geiss adds, "We are excited to see what is next.”

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TOP TEN’S ‘TOP TEN’ Here are some holiday favorites, in no particular order, available at Top Ten Wines.

2021 Montesco, “Agua De Roca” Sauvignon Blanc, Valle de Uno, Argentina

Mt. Nebo Vineyards, Albertos Run Rosé, Rocheport, MO

Fine Wine, Community, and Spirits

BY ALICIA BELMOR E PH OTO BY ANTHO N Y JI N S O N 50

THE FOOD & DRINK ISSUE 2023

T

2020 Domaine J Boulon, Moulin à Vent, France

NV Kraemer, “Brut,” Blanc de Blanc, France

o be a true wine connoisseur takes time. It requires years of experience and a good palate, and the owner of Top Ten Wines certainly has both. Paul Vernon, the sole proprietor of Top Ten Wines in downtown Columbia, knows wine and he knows business — Top Ten Wines has been going strong for 28 years.

Vernon got his start in the wine business in 1989 while attending college in Florida. It happened to be the closest job to campus in Winter Park, and so began his first exposure

NV, Bellussi, ProseccoSuperiore D.O.C.G., Valdobbiadene, Italy

to the world of wine. In 1995 he moved back to Columbia and opened his own wine retail location downtown. At the time his mother owned Blue Stem Crafts downtown, so his family was already a big part of the Columbia community. In 2006 Top Ten Wines moved into its current location on Ninth Street and in 2016 added a full bar. With the addition of the bar, the offerings have grown as well.

Vernon offers many wines from all over the world, including vintage years and some limited release wines. Included in their full

COMO

2016 Château de la Pierre Levée, Castillon Côte de Bordeaux, France

NV Arlaux, “Grande Cuvée,” Brut, Premier Cru, Champagne, France

bar is over 150 varieties of whisky, some of which are rare, as well as beer. Limited food offerings such as cheese boards, smoked tomato and feta, and other snacks are also available. The tomatoes are grown on Vernon’s farm in Rocheport and he partners with Les Bourgeois to produce two varieties of rosé from vineyards on his farm. While the retail side of the business is his favorite, Vernon realized that the community wanted more. “Wine is meant to be shared in a community setting with friends and family,”

2015 Domaine Blain, Côte de Brouilly, France

Mt. Nebo Vineyards, Hummingbird Nest Rosé, Rocheport, MO

he said. With four bartenders on his team that are “empowered and encouraged to give recommendations that they like, not my choosing,” Vernon says, “they each treat the business like they are welcoming the community into their own living rooms.”

A warm and inviting location with knowledgable and friendly people at the helm, who care, is what you find when you enter their front door. There is a bit of awe as well when you look around at the sheer number of wine bottles to choose from. The clien-

FAVORITE FINDS

2021 Domaine J Boulon, Beaujolais Blanc, France

tele are as diverse in age as they are in backgrounds, interests, and cultures and Vernon ensures everyone is comfortable and welcome. When asked about the uniqueness of Top Ten Wines, Vernon said “We are very unique to the state of Missouri, not only to Columbia.” He attributes this to the buying power he’s built over the years in the industry and the fact that he is able to secure a large variety of exclusive wines from around the world. In short, Columbia is home to quite a gem in Top Ten Wines.

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VOICES

Cookin' With Hoss

BY HOSS KOET TING

I

t seems that the holiday season has been in full swing for quite some time. I was audibly assaulted the week before Halloween by Christmas music while shopping at the grocery store.

I must confess that I am not a fan of anything Christmas before Thanksgiving and, although I do like Christmas carols, I can do without hearing them until mid-December at the earliest.

That’s not to say I’m a curmudgeon by any means, but there is a time and a place for everything. One aspect of the holiday season that is undeniable and most welcome is entertaining guests. Whether you are hosting family or friends, the level of culinary delights on your table is bound to be much higher than at celebrations at other times throughout the year.

There is no doubt that the centerpiece of your celebration will be the main dish. For many, that will be the ubiquitous turkey, a perennial favorite because of flavor and relative economy for a large group. However, there are a few who prefer something a bit more extravagant, and for the many years that we had the market, I would count myself in that group.

Some years we would prepare upwards of one hundred turkeys for pickup, and by the time Thanksgiving itself came around I’d be turkeyed out and would have prime rib for dinner!

My boys would cry heresy, but they would suffer through it. We also had a number of customers who wanted prime rib, but would be hesitant to prepare it themselves because it’s an expensive piece of meat to ruin by overcooking. If you have a hankering for some delicious roasted beef this year, here’s a fail-safe recipe to prepare prime rib in your home oven.

Jim “Hoss” Koetting is a retired restaurateur/chef who enjoys gardening, good food, good bourbon, and good friends.

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PRIME RIB WITH HORSERADISH WHIP 1. Preheat oven to 500 degrees.

Place a cast iron skillet or heavy-bottomed roasting pan in the oven.

2. Prime rib roast, either bonein or boneless (if bone-in, allow approx. 1 lb. per person raw weight; if boneless, approx. 12 oz. per person).

3. Season liberally with Hoss’s Steak Seasoning and freshly ground pepper. For an extra flavor boost, pierce the roast with a paring knife and insert garlic cloves in the roast every few inches.

4. Place the roast in the skillet or roasting pan and place in the oven. Wait 15 minutes, then reduce the temp to 225-250 degrees.

Allow 30-40 minutes per pound, check the roast halfway through the estimated time, and adjust time accordingly.

5. Remove from oven when interior temp is 120 degrees for rare, 125 degrees for medium rare, 130-135 degrees for medium. Note: If you desire more doneness, say a prayer and pass the ketchup!

HORSERADISH WHIP

• 1 c. sour cream • ½ c. prepared horseradish (drained) • 1 tbsp. Worcestershire sauce • 1 tbsp. Hoss’s Steak seasoning Mix all ingredients together and enjoy!

COMO

VOICES

Cheers to the Holidays: A Culinary Journey with Blartha

BY A DONICA COLEM A N

A

s I sit here reflecting on the whirlwind of 2023, it’s hard to believe that the year is drawing to a close. It feels like just yesterday I was navigating through a maze of kid drop-offs, trips, meetings, events, victories, and setbacks. But in the midst of the chaos, I find solace in the fact that my favorite time of the year is upon us — the holiday season. And what makes this season truly magical for me? It’s the delightful world of food and drinks that goes along with the festive cheer.

I’ve always found joy in experimenting with recipes, both in the kitchen and behind the bar. As an amateur mixologist and a self-proclaimed good cook, the holiday season is the perfect excuse to push culinary boundaries and create memorable moments around the table.

If you were to ask my oldest friends, they’d tell you that I’ve earned the affectionate nickname “Blartha” (black Martha Stewart) because of my knack for combining style with substance in the world of food and entertaining. Much like Martha Stewart, I revel in the art of hosting and making every gathering a feast for the senses. I always joke that I’m like her just minus the millions and the jail time!

When it comes to dining out, two local establishments have captured my heart and taste buds. Murry’s, with its delectable green pepper rings, never fails to impress. The perfect blend of crispiness and flavor makes it a go-to spot for indulging in comfort food that feels like a warm hug during the chilly holiday season. And of course Glenn’s Cafe, where the shrimp and grits are nothing short of a culinary cajun masterpiece. The savory goodness of the shrimp, paired with the

comforting texture of grits, is a symphony for the tastebuds.

As someone who appreciates a well-crafted cocktail, my go-to drink is the classic dirty martini. There’s something about the perfect balance of briny olive juice and smooth vodka that makes it a timeless favorite. It’s my signature drink, the one I reach for when I want to unwind after a hectic day or celebrate a small victory.

But, of course, the holiday season demands something a little extra special. That’s where my love for anything with champagne added comes into play. Whether it’s a classic champagne cocktail or a creative concoction with a bubbly twist, the effervescence of champagne adds an extra layer of celebration to any gathering. It’s the sound of corks popping and glasses clinking that sets the tone for festive merriment.

This year, I invite you to join me on a culinary journey through the holidays.

Embrace the joy of trying new recipes, exploring diverse flavors, and toasting the moments that truly matter. Whether you’re a seasoned chef or a novice in the kitchen, let the spirit of the season guide you as you create memories around the table.

As the year comes to an end, let’s raise our glasses to the moments of triumph and the lessons learned. May the holiday season be filled with warmth, good company, and, of course, delicious food and drinks. Cheers to a festive and flavorful celebration!

Adonica Coleman is the founder of The COMO 411 and owner of A2D Events.

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A Shared History G&D Steakhouse and G&D Pizzaria are woven into Columbia’s history.

BY LAUREN SABLE FREIMAN PHOTOS BY CHRIS PADGETT

M

ore than fifty-five years after it all began, the G&D name is deeply woven into the fabric of Columbia.

In 1968, George Terzopoulos and his friend, Dino, opened G&D Steakhouse, an 80-seat restaurant on North Ninth Street. The following year, a second, larger location opened on South Ninth Street with the capacity to serve nearly 200 guests. The original location moved from North Ninth Street to 2001 W. Worley St. in 1970, where it still serves loyal old-timers and fi rst-time guests every day.

“When I was a kid working here, I would see people coming in with their parents, and as they’d get older, they would bring their kids in,” says Michael Aslanidis, who co-owns G&D Steakhouse with his father, Angelo Aslanidis.

“The next thing you know, they’d have grandkids coming in with them.”

While he says he didn’t appreciate the sense of community and the strength of the relationships formed around the tables of the restaurant in his younger years, Michael Aslanidis says that as he’s gotten older and taken on more leadership within the restaurant, he’s learned to appreciate the role G&D Steakhouse plays in the community.

“We have been building relationships with our guests and their families for over fifty years,” Michael Aslanidis says. “It’s kind of the go-to spot for a lot of families. We’ve grown to be friends with the community.”

ALL IN THE FAMILY In 1973, Michael Aslanidis’s grandfather, Gus Aslanidis, bought out Dino’s interests in the restaurants and became partners with George Terzopoulos, his brother-in-law.

“We came from Greece in 1966 and we didn’t know the culture, the language, or anything,” says Angelo Aslanidis, Guss’ son and Michael’s father.

“My Uncle George helped us out, and gave us jobs.”

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Because Angelo’s wife, Elly, also worked at the restaurant, their two sons grew up in the business.

“It was challenging,” Angelo Aslanidis says. “We didn’t want to give our sons to babysitters, so five out of seven days we used to bring them with us.”

Michael Aslanidis says he has fond memories of the time spent in the restaurant.

At 5 p.m., when Elly went to work, Michael Aslanidis and his brother went, too.

“We always came with her until we were 15 or 16,” Michael Aslanidis says.

“We always had to sit in the last booth and face the wall and do our homework.

If it got busy, we had to go help out, bus tables, do this or that, cut the potatoes, whatever we had to do.”

Through high school, Michael Aslanidis says he worked thirty hours a week at the restaurant, alongside other members of his family.

Though only one G&D Steakhouse remains today, at one time, there were several locations around Columbia, along with locations in Rolla, Mexico, Kirksville, and Jefferson City. Michael Aslanidis says they operated in a way that resembled a franchise.

“Greek families would come over and run them for a couple years before buying them,” Michael Aslanidis says. “There were probably six to eight locations altogether.”

SOMETHING FOR EVERYONE Today, G&D’s original menu hangs on the wall, adding a historical element to its modern-day operations. While the original menu had just four items, today’s menu includes fifty to sixty items, ranging from steaks, Greek salads, and spaghetti to chicken strips and sandwiches.

“It’s a good old family-oriented place where you can go out and everyone can pick something different to eat at one place,” Michael Aslanidis says. “There’s a little bit of everything.”

Michael Aslanidis says that quality has always been a focus, and it’s something the family has never compromised.

“Even through COVID, we never went down on our quality of food,” Michael Aslanidis says. “We always use choice steaks, sometimes even prime when it was close in price.”

In addition to a consistent quality of food, Michael Aslanidis says G&D Steakhouse has also benefited from the loyalty of key employees. One employee has been with the restaurant for twenty-five years, while another has worked twenty years.

Even Michael Aslanidis’s wife Kalene has a long history at G&D Steakhouse.

“She used to come in with her folks and family; they were some of those regulars,” Michael Aslanidis says. “She started working when she was 15, we started dating when she was 20, and we’ve been together ever since.”

OUTLASTING THE COMPETITION When G&D Steakhouse fi rst moved to its Worley Street location, Angelo Aslanidis says it was on the outskirts of town. The piece of land that is now Columbia Mall was vacant, occupied only by the horses that grazed there.

While many restaurants have opened in the surrounding area, Michael Aslanidis says that G&D Steakhouse is the only one that has stood the test of time.

“I remember when Texas Roadhouse was opening, and my father said that as long as we keep serving good food, people will keep coming back, and he was right,” Michael Aslanidis says. “Several things have come and gone around us, but we are the only ones left who are original to this shopping center.”

G&D PIZZARIA In 1977, G&D Pizzaria, also owned by George Terzopoulos, opened on Ninth Street before moving to its current location on West Broadway. Just like G&D Steakhouse, G&D Pizzaria is still serving longtime customers, and thriving.

G&D Pizzaria is “about as family of a place as you can get,” says Matt Kertz, who now co-owns the restaurant with Alex, Pano and Leo Terzopoulos, and Rob Dolliver.

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“There are generations of ownership, generations of families. It’s kind of like an episode of ‘Cheers.’ You come in and everyone knows everyone’s names.”

— M AT T K E RT Z

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“There are generations of ownership, generations of families,” Kertz says. “It’s kind of like an episode of ‘Cheers.’ You come in and everyone knows everyone’s names.”

Kertz says that being in a college town brings a certain flair to the restaurant and affords the employees an added perk — watching families grow.

“You get to watch generations go through the university and then come back to enjoy the same places they enjoyed in college during homecoming weekend and other events,” Kertz says. “You get to watch their families grow up from a distance, and it’s very fulfi lling in a way.”

OLD FAVORITES According to Kertz, G&D Pizzaria’s menu, which includes everything from pizza, steak, and burgers to salads, sandwiches, and Greek specialties, has changed slightly throughout the years as new items have been added and other items have been removed. There are a few items that keep customers coming back time and time again.

“One of the most popular items is our country music pizza, which is the meat lovers special, and a feta no sauce pizza,” Kertz says. “The salata horiatiki has imported feta and house-made Greek dressing that is unique to this restaurant and G&D Steakhouse. You don’t really find it too many other places.”

A CHANGING INDUSTRY Kertz says G&D Pizzaria’s ownership is especially grateful to the community for ensuring that they weathered the storm of the COVID years.

“Nothing has been the same for hospitality since COVID,” Kertz says. “We have forty-four years of rapport with Columbia natives, and they came out and helped us keep the doors open and the lights on. They helped us navigate the times and make it out the other side, so we want to make sure we are serving good food to happy customers.”

While G&D Pizzaria also has longtime employees, both Kertz and Michael Aslanidis agree that the restaurant business is demanding — and a true labor of love.

“The hours are long, you’re here all day, on your feet,” Michael Aslanidis says. “It’s tough nowadays, and the biggest thing is finding people to work.”

Despite the long hours, Michael Aslanidis says he finds joy in continuing the legacy that his grandfather and George Terzopoulos created.

“It’s kind of cool being the original one, and still being here,” he says.

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The team at G&D Pizzaria.

The team at G&D Steakhouse.

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Menu

Monikers Columbia restaurants have a long and storied history of menu items with long and storied histories. But what’s in a name?

BY M A R CU S WI L K I NS

O

nce upon a time in southeast England, an obsessive gambler and nobleman refused to leave the table during a rousing card game. So riveted was John Montagu, the fourth Earl of Sandwich, that he beckoned his servants to bring him a slab of roast beef between two slices of bread thus allowing continued uninterrupted play.

The “sandwich” might not have been born that fateful evening in 1762 (the food item has existed for thousands of years in various cultures, according to history.com), but the eponymous earl certainly gets credit for its ubiquitous sobriquet.

In the restaurant world, naming menu items after individuals is as old as the industry itself. Caesar Salad, Fettuccini Alfredo, Eggs Benedict, Bananas Foster, and steaks Dianne and Oscar are named for restaurateurs, stock brokers, civic commissioners, Roman goddesses, and Swedish royalty.

“The philosophy is that unique names differentiate you from other restaurants,” says Richard Walls, owner of The 60

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Heidelberg. “You can only get Marty’s Wings” — named after former manager Marty Gill — “at the ‘Berg, and some people order them every time they come in. It’s a defining item.”

At Shakespeare’s Pizza, another COMO cornerstone, patrons can order a heart-healthy pie — The Darwin — named for the late Columbia Mayor Darwin Hindman. The pizza was invented in 2002 by Shake’s staff at the request of the Columbia Chamber of Commerce and presented to Hindman at an honorary banquet.

“There’s no official procedure or special set of circumstances to have a pizza or salad named after someone,” says Kurt Mirtsching, general manager of Shakespeare’s. “Every one of our named items happened sort of organically. It’s like everything we do here. It’s very organic.”

Read on for a tour of some of Columbia’s best-known and oft-ordered menu items named after employees, townsfolk, buddies, and pets.

Shakespeare’s Pizza

Flat Branch Pub & Brewing

Broadway Diner

The Coop

Named after owner Dave Johnson’s son Cooper, the Coop is a grilled sandwich with mac and cheese, barbecue brisket, sweet pickles, and red onions.

Ed’s IPA

The Darwin

Named after late Columbia mayor Darwin Hindman in honor of his contributions to the community, the pizza comes with red onions, green peppers, artichoke hearts, turkey, and tomatoes.

This floral British-style India Pale Ale is named after the late Edward Richardson, a COMO resident and pub fixture who made a Hollywood career as an art director for films including Scarface, American Gigolo, Cat People and Toys ( for which he received an Academy Award nomination).

Tarkio Farm Girl Special

Named after a group of Mizzou alumnae — and Shake’s regulars — from the northwest Missouri town, the wheat-crust pizza comes with extra cheese, pepperoni, ground beef, and Italian sausage.

Ollie’s Salad

The Lewis family, owners of the franchise since 1976, named this salad — spinach, cranberries, glazed walnuts, red onion, mandarin oranges, gorgonzola cheese, and balsamic vinaigrette — after the family dog.

Pronounced “yasper,” the blueberry, sour cream, custard, and crumble top pie is named after Holland-native Jasper Grashuis, assistant research professor in the University of Missouri’s Division of Applied Social Sciences.

Grashuis and Johnson’s wife, Kris, often traded recipes for baked goods.

The Stretch

Paul’s Six Cheese Mac & Cheese

Named after general manager Paul Huesgen who suggested the fanciedup American homestyle classic would be an instant hit (it was), the dish contains pasta shells, a six-cheese sauce, garlic butter crouton crumbs, toasted focaccia, and it can be ordered with bacon, ham, adobo pork, or chicken breast.

Louie Salad

Also named after a family dog — this one belonging to general manager Kurt Mirtsching — the salad has spinach, sliced almonds, hearts of palm, shredded Parmesan, croutons, and “a secret, delicious dressing.”

Jasper

Al’s KC Strip

Named for head chef Al Tyrer, the ten- to twelve-ounce certified Angus KC Strip is topped with Al’s signature steak butter and served with mashed potatoes and sautéed vegetables.

Named after Kathy “Stretch” Folsom Hauswirth, a regular at the Minute Inn — the Diner’s previous name under different ownership — the COMO classic is hash browns, topped with scrambled eggs, covered with chili, cheddar cheese, and fresh diced green peppers and onions. Hauswirth, whose father gave her the nickname, ordered the combination on mornings after a night on the town.

Matt’s Dilemma

Named after Mizzou alumnus Matt Arndt, who found the Stretch delicious but lacking. After some experimentation, his dilemma was solved: the Stretch minus the veggies, a ladle of gravy beside the chili, and sausage instead of peppers and onions.

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Murry’s

Bob’s Bobs

These skewer-less kabobs of seasoned, grilled steak are named after the late Bob Rappold, former owner of Booche’s and the now defunct Café Europa on Walnut Street.

The Heidelberg

JP’s Grilled Cheese

Named after Jon Poses, founder of Columbia’s “We Always Swing” Jazz Series, the vegetarian grilled cheese comes with four cheeses and a medley of veggies including tomatoes, onions, pepperoncini peppers, green peppers, and mushrooms.

Blue Chip’s Cheese Bread

Named after Chip Godfrey, a friend of former owners Bill Sheals and Gary Moore, the popular appetizer is cheese bread with shrimp, blue cheese crumbles, and topped with Provel.

Marty’s Wings

Named after longtime manager Marty Gill, who preferred a dry-rub seasoning blend on his wings instead of traditional Buffalo sauce, patrons noticed and asked for their wings “Marty style.”

Fernando’s Catf ish

Brock’s Green Pepper Rings

Brock Jones, another lifelong friend of the owners, returned from Upstate New York raving about these lightly fried, powdered sugar-dusted delicacies.

Named after the late cook Jason Frazier’s cat, who was named after former St. Louis Cardinals second baseman Fernando Viña, the sandwich is a classic fried catfish filet with a blend of spices.

Kevin’s Chicken Wrap

Deb’s Garlic Salad Jim’s Bobs

Murry’s chef Jimmy Evans came up with these grilled filet tips served with a savory and smoky chipotle brie sauce.

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Named after Deb Bergfeld, a former server at Murry’s and Café Europa, her salad is simply leaf lettuce with garlic, oil, vinegar, Parmesan cheese, and red onions.

Known for coming up with creative specials, former line cook Kevin Birge invented his signature wrap when he suggested in the late ’90s that anything with chicken, bacon, cheddar cheese, ranch — with “some Romaine lettuce to ease the guilt,” said Birge — would sell like hotcakes. He was right, and it has remained on the menu ever since.

Logboat

Ozark Mountain Biscuit Co.

The Schyler

Pronounced “Skyler,” the breakfast sandwich with hard egg, jalapeno, bacon, red onion, tomato, and chipotle mayo on toasted sourdough bread is named after Schyler Behrer, one of the café’s original line cooks. He ate it nearly every day. Others soon did, too.

Stormin’ Norman Golden Ale

Like many Columbians, the brewers and founders of Logboat grew up fans of Mizzou’s legendarily vociferous basketball coach, Norm “Stormin’ Norman” Stewart. The crisp ale is the lightest beer (in terms of alcohol by volume) Logboat makes and is reflective of the icon’s sudsy preferences. Proceeds from the beer’s sales go to Stewart’s constellation of charities.

Jettie’s Biscuit

Jettie Louise, the matriarch of owners Brent and Bryan Maness’s family, always created delicious scratchmade meals for gatherings. The Ozark Mountain Biscuit Co. recipes are inspired by her — including the signature biscuits.

Café Berlin Andy Salad

A favorite of dishwasher and doorman Andy Summers, his salad contains spinach tossed in tzatziki with cherry tomatoes, bacon, pickled onions, and feta cheese. (Pictured above right)

Butch Jones

Paulie Salad

Named after Clifton “Butch” Jones, local legend (“To Café Berlin, at least,” says owner Eli Gay), the popular item is a pancake burrito stuffed with bacon and eggs and topped with sausage and apples — just like Butch ordered it.

Thus named because head chef Sam Johnson had just finished watching The Sopranos when he concocted the salad, it consists of mixed greens tossed in tahini and topped with walnuts, onion, strawberries, and blue cheese crumbles. (Pictured above left)

Pawpaw’s

Another grandparent, Pawpaw was an Arkansas fisherman and the chef behind these famous, fluffy pancakes.

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Christian Fellowship Church.............................................................. 67 Christian Fellowship School............................................................... 59 Columbia Convention & Visitors Bureau..........................................6 Columbia Farmers Market.................................................................... 11 COMO Premium Exteriors..................................................................42 Compass Chiropractic...........................................................................14

in every aspect.

Eclipse Catering........................................................................................5 Jones & Ueligger Law........................................................................... 32 Larry Gross Lewy Body Awareness FND........................................ 36 Mediacom................................................................................................. 12 Mike Huggans - RE/MAX................................................................... 26 Nothing Bundt Cakes...........................................................................64 Polished....................................................................................................43 Columbia Farmer’s Market................................................................... 11 Shakespeare’s Pizza............................................................................... 4 Shelter Insurance - Mike Messer........................................................ 18 State Fair Community College.......................................................... 36 The Liberty Center - Sedalia..............................................................64 State Farm - Phyllis Nichols..............................................................43 Superior Garden Center/Rost Landscape.............................. 38, 65 Swift Companies...................................................................................49 The Bank of Missouri............................................................................ 26 The Broadway Hotel.............................................................................. 13 The District..............................................................................................49 The Tiger Hotel........................................................................................10 Tiger Garden...............................................................................................7 University of Missouri Health Care................................................... 35 University of Missouri Healthcare-Department of Surgery.... 8-9 Wilson’s Fitness...................................................................................... 18 Woodhaven............................................................................................. 32

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COMO

THE L AST WORD

WE ASKED READERS...

CC’s City Broiler

Goldie’s Bagels

Ozark Mountain

□ Shrimp Atascadero

□ Everything Bagel

Biscuit & Bar

Cherry Street Cellar

with Chive Cream Cheese

What’s your favorite local menu item?

□ Market Oysters

□ Portabella Fries

□ Bibimbap □ Grilled Edamame

The response was so great that we decided to turn this into a “must try” list!

Delia’s Mexican Grill

Just Jeff’s

CJ’s

□ Burn Your Face Off Wings Crazy Good Burritos

□ Quesabirria D. Rowe’s Restaurant & Bar

□ Smokehouse Burger

□ Smoked Chicken Wings

□ Spicy Cucumber Margarita

44 Canteen

Beet Box

□ Walking Steak

□ Breakfast Bowl

Tacos

□ Canteen Burger □ Sloppy Disco Fries □ Shrimp Tacos □ Sweet Potato Wedges

with Chicken

Salad

□ Nachos Bianco □ Louie’s Flatbread

Billiard’s on

Cuban

□ Ahi Tuna, Olive, Artichoke & Roma Sandwich

□ Mojito Fries □ Sesame Seared Tuna Arris’ Pizza

□ Gyro B&B Bagel

□ Veggie Melt on Everything Bagel Bamboo Terrace

□ Chicken Udon Noodles Barred Owl Butcher & Table

□ Pimento Cheese □ Manhattan Fashioned

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Cheese Sandwich Broadway

□ The Hustler Melt □ Winter Grind from Mother’s Brewing Company Broadway Brewery

□ Milton Potato Cake □ Trout Hushpuppies □ Kickback Craft Cocktail Bud’s Classic BBQ

□ The Real Dill Sandwich

□ Tater Tot Casserole Cafe Berlin

□ Carey Burrito

Irene’s

□ Pina Colada Jazz - A Louisiana Kitchen

□ Chicken A La Mer Jina Yoo’s Asian Bistro

□ Double Cheeseburger

El Rancho

□ Brussels Sprouts

□ Chicken Fajita

Donut Shop

□ Strawberry Split Donut

Sushi Roll

□ Pumpkin Pancakes Flat Branch Pub & Brewing

□ Honey Siracha Wings

□ Bacon Chicken Wrap Flyover

□ Chicken Fried Cauliflower

□ Catfish □ Parisian Gnocchi □ Soft Pretzels & Boursin Fondue

□ Amaretto Sour Fuzzy’s Taco Shop

Seafood Restaurant

□ Grilled Shrimp Quesadilla

Pimento Cheese Biscuit

□ Wilderness Cocktail

□ Pimento Cheese on Toasted Bread Pasta La Fata

□ Beef Short Rib Ragu

□ Meatball Panzerotti

□ Capriccio Peggy Jean’s Pies

□ Peach Praline Pie Sake Japanese Bistro and Bar

□ The Big O Sushi Roll Sara Fougere Catering

□ Mac & Cheese with BBQ Pulled Pork Shakespeare’s Pizza

□ Double Pepperoni, Thin Crust M OST FAVOR I T E Brock’s Green Pepper Rings at Murry’s

First Watch

Cajun Crab House

□ Hushpuppies

Mousse Cake

□ Coo Coo Nest

Ellianna’s

□ Fancy Ham &

□ Chocolate

□ Crazberry Cooler

Belly Market

Addison’s

Hooters

Kampai

Nachos

□ Fried Goat Cheese

Breakfast Bagel

DogMaster Distillery

Schwarma & Rotisserie

□ Summer Tomato

□ Ham, Egg, &

Murry’s

□ Brock’s Green Pepper Rings

□ Tuna, Feta, & Pesto Sandwich

□ Gooey Butter Cake □ Lemon Pesto Chicken

□ Grilled Eggplant Sandwich

□ Blackened Salmon □ Blue Chips Cheese Bread

□ Chicken Philly □ Bob’s Bobs Nuu Thai

□ Pineapple & Shrimp Fried Rice

Sub Shop

□ Vegetarian Sub Sycamore

□ Pork Belly Sliders □ Thai Beef Kabobs Szechuan House

□ Singapore-Style Pan Fried Vermicelli Tellers Gallery & Bar

□ Sweet Potato Chips

□ Pesto Chicken Flatbread The Candy Factory

□ Chocolate Covered Strawberries

□ Salted Caramels The Heidelberg

□ Peppercorn Ranch Tiger Chef

□ Green Curry

Okii Mama

Uprise Bakery

□ Boa Zi

□ The Cuban

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