Missouri Magazine | January/February 2023

M i ssou r i

MISSOURI'SPREMIER

iSpringis ntheAir

I love seeing the daffodils blooming a sign Spring is here I am excited for Spring weather as it brings warmer days As we see the signs of new things we are so excited for our Missouri's Best 2023 Red Carpet Event. Which will be held on June 1st at Ozarks International Raceway at the Lake of the Ozarks. I can't wait to celebrate the winners of Missouri's Best. Head over to our website to see a list of all of our winners. Congratulations to the winners of Missouri's Best 2023!

Thank you for reading our Spring Issue. I had a lot of fun putting together our latest issue and I hope you enjoy it. This issue features Chef Chris Paszkiewicz his love for food, giving the best to people while providing a unique experience as you dine at Ivory Grille He is the four-time award winning Missouri?s Best Chef ?It's a must reae

We have amazing local businesses featured throughout our current issue. We hope you will stop in and say hi to these businesses and other businesses throughout Missouri. Let them know you heard about them at Missouri Magazine. We love celebrating Missouri and local businesses.

Happy Easter!

Hope you enjoy all that life and Missouri has to offer!

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hello@missourimagazines.com

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M i ssou r i M agazi n e

Founder & CEO

CheriCranford

AshleyBullard

Cont ribut ing Writ ers

Cont

TiffanyAsh

BennetBodenstein

Creat ive Direct or CDM Media Group, LLC.

401 W Washington Street Versailles, MO 65084

573-284-5406

hello@missourimagazines com

Missouri Magazineis published bi-monthly by CDM Media Group Theopinions expressed by contributing writers arenot necessarily thoseof thepublisher or of Missouri Magazine. No part of this magazinemay bereproduced without prior consent of thepublisher Every effort has been madeto ensuretheaccuracy of this publication. However, thepublisher cannot assumeresponsibility for errors or omissions ©2021 CDM Media Group Missouri Magazinewelcomeunsolicited manuscripts and photographs Please email submissions to Cheri Cranford at hello@missourimagazines com

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Proverbs 3:5-6

act

Missouri Magazine

F acesof M issouri M eet

CHEFCHRISPASZKIEWICZ

?One of my favorite things at Missouri Magazine is celebrating the people and heart behind so many amazing businesses throughout the state of Missouri As I type out the interview, I always love reading the inspiration/heart behind their business. From the first time I spoke with Chef Chris Paszkiewicz about his creative dishes and the work he does to make every plate perfect, I could tell he has a passion for each menu he creates to being the best dish to his table Chef Chris Paszkiewicz has a love for food, giving the best to people while providing a unique experience as you dine at Ivory Grille. It is my pleasure to introduce to you, Chef Chris Paszkiewicz, the four-time award winning Missouri?s Best Chef.?-Cheri Cranford, Founder & CEO of CDM Media Group, LLC.

Missouri Magazine:Tell us a little about yourself:

Chef Chris Paszkiew icz:I?m Executive Chef & Beverage manager this April will be my 6th anniversary with the Ivory Grille After working 10 years in the Grocery business, I started my culinary career in Florida under Chef Randal white He began his Own TVcooking show and made me his assistant I helped prep all of the ingredients and staged for the show. I moved back to Missouri and continued working restaurants moving up every kitchen I worked Moved to Eureka Springs as executive Sous and by the time I left I was Executive Chef. I?ve been published in multiple newspapers, magazines and online. I truly enjoy what I do!

"I putmy wholeheartinto everythingI do"

He has had the opportunity to cook for many prominent customers including Missouri

Governor Mike Parson, Lieutenant

Governor Mike Kehoe, Jerry Seinfeld, John Travolta and Anthony Bourdain among other celebrities, politicians and people of notoriety.

Missouri Magazine:What do you want to be remembered for?

Chef Chris Paszkiew icz:I?d like to be remembered for being a fair caring & creative Chef & city ambassador.

Missouri Magazine:When did you decide to become a chef?Can you share the backstory of becoming a Chef?

Chef Chris Paszkiew icz:I wanted to be a Chef since I was around 9 My mom would allow me to cook breakfast for her and my dad on Saturday morning

Missouri Magazine:What is your signature dish?

Chef Chris Paszkiew icz:At the moment?I would have to say Coffee Ancho Filet topped with whiskey pan sauce.

Missouri Magazine:How do you describe your overall cooking philosophy?

Chef Chris Paszkiew icz:Don? t be afraid to try something new! Make it delicious

Missouri Magazine:Name the three kitchen tools you can't do without?

Chef Chris Paszkiew icz:Chef Knife, tongs & a sauté pan.

Missouri Magazine:What is your favorite or least favorite dish to prepare?

Chef Chris Paszkiew icz:Favorite dish would be any kind of fish, fresh or sea.

Missouri Magazine:What is your

favorite wine?

Chef Chris Paszkiew icz:My current favorites are Rombauer Zinfandel & Frank Family Cabernet Sauvignon - both California wines

Missouri Magazine:Tell us about pairing wine and food

Chef Chris Paszkiew icz:It?s about balancing flavors of the food and accentuating the wine Reds are best with fattier meats like steaks if you serve Duck let?s say with a fruit based sauce you would choose a wine to go with the sauce. Fish, pork & chicken definitely a white wine

Teaching! Always strive to improve your staff & yourself.

Missouri Magazine:What do you love most about living in Missouri?

Chef Chris Paszkiew icz:I love the seasons, I lived in Florida for a few years and I definitely missed seeing trees change & occasionally snow! Haha

Missouri Magazine:How long have you worked or lived in Missouri?

Chef Chris Paszkiew icz:I?ve lived most my life here I spent a few years as I said in Florida but I also lived in Arkansas for a couple as well

Missouri Magazine:What is your favorite restaurant?Favorite?

Chef Chris Paszkiew icz:Lol, well when I?m not eating at the IG my favorite burger place in Missouri is What-A-Burger Favorite Italian definitely Jasper?s in Kansas City.

Missouri Magazine:If you could travel anywhere in the world right now, where would it be and why?

Chef Chris Paszkiew icz:If I could I?d like to travel to the Polish border of Ukraine to help feed the refugees!

Missouri Magazine:How big is your family?

Chef Chris Paszkiew icz:My wife and I have 4 sons, 6 brothers, 3 sisters, 15 nieces and nephews & a great niece, just on my side.

Missouri Magazine:What do you find most rewarding about being a chef?

Chef Chris Paszkiew icz:Learning &

Missouri Magazine:What is something on your bucket list?

Chef Chris Paszkiew icz:To hike the PCT

out west & the AT from Maine to Georgia!

Missouri Magazine:What are your family's favorite activities?

Chef Chris Paszkiew icz:Exploring! We love checking out new places hiking, camping and obviously amusement parks!

Missouri Magazine:Where can someone find you when you are not at work?

Chef Chris Paszkiew icz:I?m always on the move lol I?m on a few city of Sedalia boards the one I spend most time on is the Central Business & cultural district. I?m also the promotion committee chairman for Sedalia Main streets.

Missouri Magazine:What do you consider your greatest professional achievement?

Chef Chris Paszkiew icz:There are so many. Missouri?s Best 4 years in a row is definitely up there!

Missouri Magazine:Do you have a favorite local charity?

Chef Chris Paszkiew icz:Retrieving Freedom is one of my favorites.

Missouri Magazine:What are some of your local favorite places?

Chef Chris Paszkiew icz:Bothwell Lodge, Katy trail, we have two great record stores Jammin Nuggets & Josey records Ozark Coffee company and my absolute favorite is my place Cow Bird Creamery & Sweets!

Missouri Magazine:What is your favorite quote?

Chef Chris Paszkiew icz:Around here, however, we don't look backwards for very long. We keep moving forward, opening up new doors and doing new things, because we're curious... and curiosity keeps leading us down new paths -Walt Disney

Missouri Magazine:What is your favorite music?Name three bands you would like to see.

Chef Chris Paszkiew icz:I like most music! I?d love to see Chris Stapleton, Trampled by

Turtles

& Nathaniel Rateliff

Missouri Magazine:Tell us about your business adventure.

Chef Chris Paszkiew icz:I created and own Cow Bird Creamery & Sweets in Sedalia Missouri. We offer hand dipped ice cream, my wife bakes all of our cookies & cakes, we also offer unique candies & vintage sodas. I came up with the name Cow Bird because from when I first saw them in Florida I was amazed by the since of community the egrets and cattle have. The cattle protect the birds from land predators and the egrets keep the bugs off the cows backs! That?s how Our motto came about ?Be a good neighbor!?Find out more aboutCow Bird Creamery & Sweets here.

Missouri Magazine:Anything else you would like to share with us?

Chef Chris Paszkiew icz:I appreciate Sedalia and Missouri for supporting me as a chef, business owner and community ambassador and I look forward to a long wonderful relationship with our community!

To seewhat Chef ChrisPaszkiewicz hasbeen cookingup lately, you can followhim on Facebook@chefchrispasz

LoveLetters

Love Letters designs and sells t-shirts for the city and sport you Love! We love how their line makes you feel beautiful and confident even in a t-shirt When we came across Love Letters we knew we had to share ?Love Letters?t-shirts with our readers. There are so many t-shirts to choose from. You will fall in love with this line.

Love Letters started in 2013 with two friends LeAnn and Amy. They both had a mutual passion and a whole lotta coffee and haven? t looked back since. Their major love for their city and the people who live there They wanted to share that love and feeling with women everywhere.

Love Letters pride their selves with special designs and an amazing fit all while striving to have a little something for everyone at a really sharp price!

Dress them up?Dress them down? Doesn? t matter, you?re going to look amazing either way! Love Letters is a labor of love and they?re loving every minute of it!

Shoplovelet t ers com

Taking Care of the Basics

EATING RIGHT Everyone knows to eat a balanced diet, but it?s still one of the most important factors in good health Eating lots of fruits, vegetables and whole grains, while avoiding too many rich and heavy foods, can help you have more energy and feel better A healthy diet can also help stave off conditions like diabetes, heart disease and obesity or help you in controlling those conditions.

EXERCISING Regular exercise can also help you feel better overall, in addition to managing longterm health conditions such as diabetes Your joints last longer and hurt less if you?re exercising regularly, plus getting outside and working up a sweat is good for your mental health Find physical activity that you enjoy and can do regularly This can be high-intensity exercises like running, hiking, kickboxing or weightlifting, or low-intensity exercises like walking, yoga and pilates

SLEEPING ENOUGH The CDCsuggests seven to nine hours of sleep a night for adults Simply being in bed for that long isn? t sufficient, though; you need good quality sleep at night If you?re waking up after eight hours of sleep and still feeling tired, waking up multiple times a night or if you snore or gasp for air while you sleep, you?re probably not getting enough deep sleep Try to go to bed and get up at the same time every day and cultivate other good sleep habits, including reducing screen time right before bed; having a quiet, dark room; keeping screens out of the bedroom; and not eating large meals of drinking caffeine right before you go to bed.

GETTING REGULAR HEALTH

CARE See your doctor for an annual physical to get your blood pressure and cholesterol checked and get any tests you may need (such as for mammograms and pap smears for women and prostate exams for men). Make sure you?re up to date on vaccines, and take this chance to talk over any concerns or ask questions. You should see a dentist twice a year and see an eye doctor regularly as well.

Weight is no one?s favorite topic, but it is an important factor in your health. Being overweight or obese puts people at greater risk of being diagnosed with chronic conditions like diabetes, arthritis and heart disease, it puts greater stress on your joints and can make exercise harder and have an overall greater sense of dissatisfaction with your health That means maintaining or reaching a healthy weight or reaching a healthy weight. According to the Centers for Disease Control and Prevention, what that number looks like is different for everyone; talk to your doctor to find out what range you should be in, and, as you?re making lifestyle changes, think more about how much energy you have, how your clothes are fitting and how you?re feeling than just the number on the scale.

Healthy weight management will not happen through fad diets or even short-term changes. For most people, it doesn? t mean cutting out certain foods either. If you love cookies, any long-term diet that doesn? t include cookies isn? t likely to be successful for you. Instead, find a lifestyle that includes a mix of healthy eating and regular exercise. The first step is to determine the number of calories you need in a day The standard 2,000 recommended daily allowance is more than many American adults need. Once you know your calorie count, start planning meals that fit into your intake, provide the nutrients you need and taste good A healthy diet is full of fruits, vegetables, whole grains and low-fat dairy products; lean meat like poultry and fish, as well as other lean proteins like beans, eggs and nuts; and

is low in saturated and trans fats, cholesterol, salt and added sugars. This necessitates avoiding processed foods, which means more cooking and meal preparation on your part, but there are shortcuts or different methods that will still taste good and be healthy ? use frozen, already sliced or canned fruits and vegetables (just make sure canned fruit is packed in juice, not syrup); substitute brown rice for white rice; and find healthier substitutions for ingredients in your favorite dishes or different ways of cooking, such as sautéing instead of deep frying food. For high-calorie foods like desserts, chips, French fries, cheese and anything with butter, keep them as part of your diet, but cut back how much you eat and how frequently,

LemonBlueberryMousseCake

INGREDIENTS FOR THE CRUST

Cooking spray, for pan

30 Nilla wafers, crushed

5 tbsp butter, melted FOR THE MOUSSE

1 1/2 c. blueberries, plus more for garnish

2 tbsp lemon juice

2 tsp lemon zest

2 tsp. unflavored gelatin

2 1/2 c white chocolate chips

3 c. heavy cream, divided

1/2 c powdered sugar FOR THE TOPPING

1 c. blueberries

1 tbsp lemon juice

1/4 c. granulated sugar

DIRECTIONS

In a large bowl, stir together crushed Nilla wafers and melted butter until completely combined and mixture is the texture of wet Grease a springform pan with cooking spray, then press mixture into pan

In a food processor or blender, process blueberries until pureed. Stir in lemon juice and lemon zest, then sprinkle gelatin on top. Let sit for 5 to 10 minutes to bloom. Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and blueberry puree and stir until completely dissolved Pour mixture over white chocolate chips and whisk until chocolate is melted. Place mixture in refrigerator for at least 15 minutes.

In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl using a hand mixer), beat remaining 2 cups cream with powdered sugar until stiff peaks form

Stir in about 1/4 cup whipped cream into melted chocolate mixture. Gently fold in the remaining whipped cream until fully incorporated and pour over prepared crust

Refrigerate until firm, about 4 hours

Before serving, toss blueberries with lemon juice and sugar Garnish cake with sugared blueberries

HoneyGlazedCarrots

INGREDIENTS

15 carrots (2 lbs ), peeled and halved lengthwise

1/4 c. butter

2 tbsp honey

1/2 tsp. dried rosemary

1/2 tsp. garlic powder

kosher salt

Freshly ground black pepper

Fresh thyme, for garnish (optional)

DIRECTIONS

1.Preheat oven to 400º. In a saucepan over low heat, melt butter Stir in honey, rosemary, and garlic powder and season with salt and pepper

2.Place carrots on a large baking sheet Pour over glaze and toss until coated

3 Roast until caramelized and glazed, 35 to 40 minutes

4.Garnish with thyme, if desired, before serving.

INGREDIENTS

6 large eggs

1/4 c. mayonnaise

1 tsp. hot sauce

1 tsp Dijon mustard

kosher salt

Freshly ground black pepper

Finely chopped chives, for garnish

Smoked paprika, for garnish

DIRECTIONS

Place eggs in a large saucepan and cover with cold water Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid and let sit for 11 minutes. Drain, rinse eggs under cold water and peel.

Halve eggs crosswise and scoop out yolks into a medium bowl. Add mayonnaise, hot sauce, and Dijon mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth Season with salt and pepper

Spoon mixture into each egg. Garnish with chives and paprika and serve

INGREDIENTS

2 c. frozen strawberries

TripleBerrySmoothie

2 c frozen raspberries, plus more for garnish (optional)

2 c. frozen blackberries

2 c coconut milk

1 c. baby spinach

1/2 freshly squeezed orange juice

Unsweetened shaved coconut, for garnish (optional)

DIRECTIONS

In a blender, combine all ingredients (except for coconut) Blend until smooth

Divide between cups and top with raspberries and coconut, if using

LemonAsparagusPasta

INGREDIENTS

1 lb penne pasta

1 lb. thin asparagus, trimmed and cut into 2" pieces

3 tbsp extra-virgin olive oil, divided

1 small onion, diced

2 cloves garlic, thinly sliced

1/2 c heavy cream

1 c dry white wine, such as Sauvignon Blanc

1 lemon, zested and juiced

1 tsp kosher salt

1/2 c freshly grated Parmesan, plus more for serving

1/2 tsp. freshly ground black pepper, plus more for serving

1/4 c fresh parsley, finely chopped

1/2 tsp. crushed red pepper flakes

DIRECTIONS

Bring a large pot of salted water to a boil Add penne and cook according to package directions, until al dente Reserve ½ cup pasta water, then drain Set aside

Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon oil. Cook asparagus until crispy, then season with pinch of salt. Transfer to a plate and set aside.

Heat remaining 2 tablespoons oil over medium heat. Cook onions and garlic until softened, about 5 minutes Add heavy cream, white wine, lemon juice, and zest Bring mixture to a boil, then simmer for 5 minutes Add in salt, Parmesan, and black pepper Reduce heat to low and mix until well combined

Turn off heat and mix in pasta, asparagus, and parsley until well coated Add small amounts of pasta water until you reach desired consistency Serve with more grated Parmesan, cracked black pepper, and red pepper flakes

L etsGoE xploringM issouri

Bucket List t o go kayaking in Missouri

For water lovers and kayakers we have put a bucket list of places to go kayaking in Missouri. Missouri offers a variety of scenic lakes and rivers on which to spend the day paddling, sightseeing, and breathing in the outdoors.

Ha Ha Tonka Spring

With its beautiful views and intriguing history, Ha Ha Tonka State Park is one state park that should not be missed. Missouri?s 12thlargest spring. The ruins of a turn-of-the-century stone castle overlook these wonders and offer impressive views of the Lake of the Ozarks and Ha Ha Tonka Spring. For more information on Ha Ha Tonka visit their websitehere.

"A dayspentonthe waterisneverawaste o f time"

Bennet t Spring

Take a float trip on the Niangua River! This river is great fun for families and perfect for easy kayaking, canoeing, and floating on a raft. Also known for trout fishing, the Niangua waters are refreshingly cool and clear in the summer. For more information on Bennett Springs visit their websitehere.

The Meram ec River

The Meramec River is beloved by Missourians as a favorite destination for kayaking. The Meramec River flows by majestic bluffs, wooded areas and a dramatic cave entrance. For more information on the Meramec River visit their websitehere.

Lake of t he Ozarks

Lots of beautiful scenic

views throughout the Lake of the Ozarks. Put your kayak in at Ha Ha Tonka State Park, Lake of the Ozarks Aquatic Trail, McCubbins Point Public

waters, Branson?s Lake

Access. For more information on visiting the Lake of the Ozarks check out their websitehere.

Table Rock Lake

With its gentle flowing

Taneycomo gives kayakers several opportunities to relax and let the current take care of some of the work. On Table Rock Lake, the calm, smooth water also make for easy paddling ? but without the current, it?s easier to maintain a steady position

while fishing, taking pictures or simply enjoying the beautiful surroundings. And you get a slightly better upper body workout. For more information on visiting Table Rock Lake check out their websitehere.

The Current River

With views of the scenic Current River offers a peaceful haven for today?s visitor. Current River State Park is built around the former retreat of the Alton Box Board Co. of Alton, Illinois. Constructed during the late 1930s and early 1940s, the Alton Club buildings themselves reflect the rustic architectural style used by the National Park Service in the early part of the 20th century. In addition to overnight lodging, activities offered at the Alton Club included floating, fishing, swimming, tennis, horseback riding and golf. For more information on the Current River visit their websitehere.

R yley& Stephanie

August 25,2018

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Talk t o t he Tow n Salon

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Lavish Floral Design

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Mike How ert on Ent ert ainm ent

Venue

Dick Brot hers Brew ery

By Bennet Bodenstein

It appears that our very long and very cold winter is finally coming to an end It may not be noticeable by the present weather conditions, but you can be assured by the number of daffodils blooming and rosé wines suddenly appearing on dealers shelves are a sure sign of

the approaching spring season

The traditional rosé wine is made by pressing red grapes and then removing the color producing skins as soon as possible leaving the juice with a light pink color and not simply mixing red and white wines as some like to suggest The juice is then fermented as one would a white wine resulting in a wine with depth, body, flavor, and character.

Beronia 2017 Rosé ($16) The indigenous grapes Tempranillo, and Garnacha of Spain proved to be perfect for the production of quality rosé wines The Beronia 2017 Rosé has been made from 60%Garnacha and 40%Tempranillo grapes and is a perfect representative of its Spanish birthplace and the exuberance of the Spanish personality This soft and attractive light pink dry rosé wine is reminiscent of the great French wines of Tavel that ares the model for all dry rosé wines. The aroma of this wine can be said in two words, pure perfume as it alternates between sun-warmed rose petals and fresh picked cherries. Black cherry, raspberry, and strawberry flavors share the flavor with a vibrant acidity. These same flavors continue on to the finish, which for a rosé, is rather long This is a very interesting and delightful wine and a true herald of the upcoming warmer seasons that I can recommend without any reservation.

Fleur de Mer Rosé Cot e de Provence ($19). The best translation of the name Fleur de Mer would be "Flower of the Sea" and if that alone doesn't pique the interest, nothing will. There are few in the field of wines, who do not believe that the dry rosé wines from the Cote de Provence in France, are among the finest of the type to be found anywhere. The Fleur de Mer displays an inviting salmon pink color and a wispy aroma of peaches, pears, and red summer fruits. The

SpringbringsRoseWines

flavor stresses summer berries but in light refined amounts There is also a bit of tannin in the wine, which assures that it can be cellared for as long as five years, which is a rarity for a rosé wine. This wine, as with any rosé wine, should be served slightly chilled and will go very well with spicy foods as well as Asian and Pacific Rim specialties.

Van Duzer Willam et t e Valley Pinot Noir Rosé ($20) The Van Duzer Willamette Valley Pinot Noir Rosé is a giant step backwards to a time when Rosé wines were made to honor a vineyard and not, as an afterthought. The aroma of this Rosé is filled with scents of strawberries and cranberries with pomegranates quietly lying in the background which then follows through to the flavor and then on to the very long and fruit packed finish. If I scored this wine with number as some do, on a 1 to 10 scale, we give this wine a 24 This wine may be a bit hard to find in local stores, but it can be obtained via the internet at ht t p:/ / w w w vanduzer com /

Chat eau Gassier Le Pas du Moine ($25). Another rosé from France that is definitely among the most interesting rosé wine from France This rosé however is one with a slightly different grape makeup than the usual mish mash of red grapes found in many French rosé wines. In this wine the usual compliment of red grapes was augmented by the Ugni Blanc, a white grape that is use in the making of Cognac, adding a whole series of features including a host of summer light colored fruits while the flavor concentrates on guava and grapefruit that extends to a delightful finish This is a wine for those looking for something beyond the same old thing.