Missouri Magazine Summer Issue 2022

M i sso u r i M agazine

MISSOURI'S PREMIER MAGAZINE

In this

ISSUE

Summer Issue 2022

Missour i Magazine

Celebr ating Why We Love Missour i

DEPARTM ENTS Publisher ?s Note 8 Staff 9 Recipes 46 Events 80

Cover Photo Explore Missouri

#EXPLOREM ISSOURI

Publisher'sNOTE

Sweet Summertime Thank you for reading our current Issue. Our team had a lot of fun putting together our latest issue and we hope you enjoy it. This issue features our top fav places to stop for ice cream, delicious recipes, fashion, Exploring Missouri and so much more.

Celebrating why we LOVE Missouri and uplifting the community is a big part of our mission at Missouri Magazine. That's why we love #TheFacesofMissouri, which features a series of conversations with people who live, work in Missouri or from the Show Me State. So be on the lookout for our next issue with the next Face of Missouri.

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.

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

573-284-5406 hello@missourimagazines.com Proverbs 3:5-6

M i sso u r i M agazi n e Fou n der & CEO

Cheri Cranford Cr eat ive Dir ect or

Ashley Bullard Con t r ibu t in g Wr it er s

Tiffany Ash Bennet Bodenstein KatherineMiller Con t act M issou r i M agazin e CDM Media Group, LLC. 205 N Oak Street Stover, MO 65078 573-284-5406 hello@missourimagazines.com Missouri Magazine is published bi-monthly

by CDM Media Group. T he opinions expressed by contributing writers are not necessarily those of the publisher or of Missouri Magazine. No part of this magazine may be reproduced without prior consent of the publisher. Every effort has been made to ensure the accuracy of this publication. However, the publisher cannot assume responsibility for errors or omissions. ©2021 CDM Media Group.

Missouri Magazine welcome unsolicited manuscripts and photographs. Please email submissions to Cheri Cranford at hello@missourimagazines.com

MI SSOURI MAGAZI NES.COM Proverbs 3:5-6

TOP PLACES FOR ICE CREAM IN M ISSOURI

E veryone loves

ICECREAM An dy ?s Fr ozen Cu st ar d Since 1986, Andy?s Frozen Custard has been using the freshest ingredients for a frozen custard experience you can't get anywhere else. With 18 locations visit their website to find the closet location near you. www.eatandys.com

Ice Cr eam Fact or y Enjoy

their hand made ice cream in more than 30+ flavors.

With two locations in Eldon and Jefferson City, Missouri. They have hundreds of retail stores in the central United States, including grocery stores, coffee shops, scoop shops, bakeries, and more! Visit their website for more information: www.icecreamfactoryco.com

Skelly 's Ice Cr eam Sh oppe Skelly?s Ice Cream Shoppe is a hundred-year-old restored Skelly?s gas station turned Ice Cream Shoppe.Enjoy their fully loaded hot dogs, delicious ice cream, listen to the oldies and enjoy the old-time atmosphere at this small-town gem. Find them on Facebook for more information. Located in Stover, Missouri.

Cen t r al Dair y Ice Cr eam Par lor The original Central Dairy Co. was founded by Dot Sappington and Clyde Shepard in 1920 about a half hour away, in the heart of Columbia, Missouri.

Initially, items were produced in Columbia and sold there and in Jefferson City, but in 1932, Sappington sold his share of the Columbia business to his son and moved to Jefferson City to start a new Central Dairy at 610 Madison St. in 1933. They produce 50 flavors of ice cream and other milk products Enjoy the old-fashioned ice cream parlor by stopping in at their location in Jefferson City,

Missouri. Visit their website for more information. www.centraldairy.biz

Gr an dpas Ice Cr eam an d Hom em ade Pies Grandpa's Ice Cream and Homemade Pies are famous for Grandpa's Homemade Waffle Cones and Bowls. 48 flavors of hand dipped ice cream, sherbet, frozen yogurt & specialty treats.

Located at the Lake of the Ozarks on Bagnell Dam. Find them on Facebook for more information.

303 Ice Cr eam Sh op 303 Ice Cream carries the best Ice Cream factory ice cream made in Eldon Missouri now sold in beautiful downtown Warsaw. Offering Banana splits, shakes, malts and sundaes!

Choose from a variety of flavored cones from red velvet to birthday cake. Find them on Facebook for more information.

Odessa Cr eam er y Odessa Creamery is located in Odessa, Missouri offering Ice

Cream, Hand Dipped Shakes, Sundaes, Burgers, Chicken (hand breaded or grilled), delicious Philly Cheesesteak, Hand Cut Friesand more. It?s the perfect stop for your entire family to enjoy lunch and then grab your favorite hand dipped shake. Visit their website for information. www.odessacreamery.com

Ices Plain & Fan cy Ices Plain & Fancy located in St. Louis, Missouri is a Nitro Ice Cream Parlor - Serving the finest quality ice cream, flash-churned to order using liquid nitrogen.

Visit them in the historic Shaw Neighborhood of St. Louis to taste their Classic Nitro Ice Cream, Fancy Ices, Boozy Ice Cream Cocktails, Non-Dairy Offerings, Seasonal Sorbets, Floats, Soft Serve, and more!

Flash-churning their Nitro Ice Creams at -321 degrees is not only exciting to watch, but also forms very small ice crystals for a supremely smooth texture that can?t be duplicated with traditional slow-churning methods. Visit their website for more information. www.icesplainandfancy.com

FUN IN THE SUN

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!

Sh oplovelet t er s.com

LoadedBakedPotatoSoup INGREDIENTS 6 slices bacon 1 tbsp. butter 2 cloves garlic, minced 1/4 c. all-purpose flour 4 c. whole milk 4 large Potatoes, cubed kosher salt Freshly ground black pepper 3/4 c. shredded Cheddar, plus more for garnish 1/2 c. thinly sliced scallions, plus more for garnish sour cream, for garnish

DIRECTIONS In a large skillet, cook bacon over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate and let cool, then crumble.

In a large pot over medium-high heat, sauté butter and garlic.

Add in milk and flour. Whisk constantly, until slightly thick, about 5 minutes, then add potatoes and season generously with salt and pepper. Increase heat to a simmer. Cook potatoes until creamy and tender, 25 minutes.

Stir in cheese and scallions until creamy.

Serve topped with crumbled bacon and garnish with sour cream, scallions, and cheddar.

AntipastoStuffedChicken INGREDIENTS

DIRECTIONS

4 boneless skinless chicken breasts

Preheat oven to 400°. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Transfer to a baking sheet.

2 tbsp. extra-virgin olive oil 1 tsp. dried oregano 1/2 tsp. garlic powder Kosher salt Freshly ground black pepper

Drizzle olive oil over chicken and season with oregano, garlic powder, salt, and pepper.

1/4 lb. deli ham 1/4 lb. salami 4 slices provolone, halved 1 c. drained and sliced pepperoncini

Stuff each chicken breast with ham, salami, provolone, and pepperoncini, then sprinkle with olives and Parmesan.

1/3 c. chopped assorted olives 1/4 c. freshly grated Parmesan Freshly chopped parsley, for garnish

Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with parsley before serving.

IN THE KITCHEN

Thai Basil Chicken INGREDIENTS

DIRECTIONS

3 tbsp. canola oil

In a wok or large cast iron skillet over high heat, heat oil. Add bell pepper, shallots and garlic, and cook, stirring frequently, until golden, about 2 minutes. Add chicken and cook, breaking up the chicken into small bits, until cooked through, about 3 minutes more.

Add chilis and toss to combine.

1 red bell pepper, stemmed, seeded, and chopped 3 shallots, thinly sliced 5 cloves garlic, thinly sliced 2 lb. ground chicken 2 Thai bird's eye chilis, thinly sliced 1/3 c. low-sodium chicken broth 1/4 c. oyster sauce

Pour chicken broth, oyster sauce, fish sauce, and sugar into the wok and cook, stirring, until thickened. Add basil and toss until wilted.

1 tsp. fish sauce 2 tsp. granulated sugar 2 c. packed Thai basil leaves Cooked rice, for serving

Serve over rice.

INGREDIENTS

BloomingApples

Cooking spray 4 tbsp. melted butter 1 tbsp. packed brown sugar 1 tbsp. granulated sugar 1/2 tsp. ground cinnamon 4 apples 8 chewy caramel squares Breyers Natural Vanilla ice cream, for serving Caramel, for drizzling

DIRECTIONS FOR OVEN Preheat oven to 375° and grease a medium baking dish with cooking spray. In a small bowl, whisk together butter, sugars, and cinnamon.

Slice top off of each apple then use a melon baller (or a teaspoon) to scoop out core. Using a paring knife, make two circular cuts in apple. Place apple cut side down on a cutting board and slice crosswise, being careful not to cut through the core.

Place cut apples in a small baking dish. Fill each apple with two caramel squares, then brush melted butter mixture on top. Bake until the apples are tender, about 30 minutes.

Serve warm with ice cream and drizzle with caramel.

FOR AIR FRYER In a small bowl, whisk together butter, sugars, and cinnamon.

Slice top off of each apple then use a melon baller (or a teaspoon) to scoop out core. Using a paring knife, make two circular cuts in apple. Place apple cut side down on a cutting board and slice crosswise, being careful not to cut through the core.

Fill each apple with two caramel squares, then brush melted butter mixture on top. Place cut apples in basket of air fryer. Bake at 350° for 15 to 20 minutes.

Serve warm with ice cream and drizzle with caramel.

By Bennet Bodenstein

There?s a new sheriff in town; no, make that a new winery. The name is Knotty Vines and their object is to offer the consumer the best possible wine quality at an affordable price; a task at which they have more than succeeded. By careful selecting of the grapes, the Knotty Vines vintners produce wines that are well above the quality that their price tag might indicate. I know that I may have gotten a bit excited about these wines but when I find a value I like to scream value.

Kn ot t y Vin es 2018 Caber n et Sau vign on ($14.99).Before even tasting this wine I was impressed with the way it was presented. Honoring the ancient tradition, the wine is presented in the classical cabernet sauvignon style bottle with the sides of the bottle gently sloping from wide at the top and thinner at the bottom. I know that the bottle doesn't indicate the quality of what is inside it but it is good to see that the Knotty Vines vintners are thoughtful enough to conform to tradition and that to me, is a plus. The next plus came when I sampled the wine; affordable or not, this wine showed me everything that a good cab should be like. The aroma was pure cab,blackberries, plum, cocoa, and oak.The flavor shows the traditional cassis and is backed up by cherry, raspberry and chocolate which carry on to the luscious finish. I believe that if you removed the label and

TheWineSearcher: I ntroducingKnotty Wines served the wine to a wine aficionado, it could pass for a wine that should command a much higher price. Plain and simple, I liked it and I am sure you will too.

Kn ot t y Vin es 2018 Ch ar don n ay ($14.99).

This wine, for a modern affordable California, makes a very loud statement.

Here again I am impressed by the quality of this wine. Let me start: The wine is a chardonnay that boldly presents its attributes and definitely not one of those wimpy chards we encounter all too often today and has enrolled many new members into the ABC (Anything But Chardonnay) club. This wine proves that an affordable chardonnay can be made without losing everything that we seek in a chardonnay. This chardonnay is heavy with the aroma of apple, apricot. pineapple, along with notes of spice in the background. These fruit aromas carry over to the taste and then on to the finish where it ends in that special mouth feel that is the trademark of a better Chardonnay.

Kn ot t y Vin es 2018 Pin ot Noir ($14.99). I saved this for last because it was the one that troubled me the most; the wine was very light in color. While Pinot Noir wines are normally a bit lighter in color than the other reds this one looked more like a dark rosé. It is not uncommon for pinot noir makers to add skins from a previous vintage or even the skins of other varieties to darken their wine. It appears that pinot noir wine lovers like their wines dark. The Knotty Vines 2018 Pinot Noir may not pass the color code but it is really and truly a pinot noir, and a very nice one at that. The wine opens with the traditional black cherry augmented by a very obvious aroma of pomegranate with vanilla and a suggestion of oak. The flavor reprises the aroma with the addition of plum, vanilla and just the right amount of oak. The finish is fresh and alive with summer dark berries and lasts for a very long time. This is a really interesting wine. I will be truthful, I approached this wine with the idea that it was some poor, weak imitation of a fine wine that I would not bother to write about because print space is too valuable to waste on junk. I must admit that I liked the wine and I was amazed that such quality would sell for such an affordable price. Forget the color, try this wine.

C assandra & A ustin The Color f ul Par adise inspir ed St yled Phot o Shoot Planner /Designer : Sabbie Chic Event s www.sabbiechicevent s.com

Just minutes from Branson, Missouri you will find a beautiful wedding venue, The Atrium. The Atrium is a gorgeous modern wedding venue with amazing views for your big day.This stunning styled shoot was planned and designed by Sabbie Chic Events. Sabrina brings' chic' designs in a classy and glamorous style. And leave all your wedding flowers to the amazing Sarah with Rosewood Florals with this styled shoot she brought colorful and bright stunning flowers from the brides?bouquet to the reception decorations. Other wedding pros to check out: Modern and classy invitations by the talented Tessa Avery-Smith. We love the beautiful and creative cake by The Sweet Peach Bakery. Gorgeous and stunning hairstyle by Hair Stylist: Kristen Lentz. Photos by Kathryn Faye Photography.

WHERE TO SHOP| SHOP LOCAL

I O

ce Cream Factory icecreamfactoryco.com

sage River Popcorn osageriverpopcorn.com

D

ale Hollow Winery dalehollowwinery.com

E

M

issouri Furniture missourifurniture.com

ShopinMissouri S

assy Junk Boutique

facebook.com/sassyjunkboutique

M

S

tudio 573 studio573fitness.com

cCall's Candles mccallscandles.com

S

ilver Dollar City

silverdollarcity.com

things to do Old Kin der h ook For more details, go to www.oldkinderhook.com

Won der s of Wildlif e For more details, go to www.wondersofwildlife.org

Sigh t & Sou n d For more details, go to www.sight-sound.com

Sain t Lou is Scien ce Cen t er For more details, go to www.slsc.org

Gat ew ay Ar ch For more details, go to www.gatewayarch.com

Hollyw ood Wax M u seu m -Br an son For more details, go to www.hollywoodwaxentertainment.com

Aqu ar iu m at t h e Boar dw alk For more details, go to www.aquariumattheboardwalk.com

M issou r i St at e M u seu m For more details, go to mostateparks.com/park/missouri-state-museum

Visit ou r w ebsit e f or m or e even t s at m issou r im agazin es.com

Ph ot o Cr edit : St eph en M iller , Ref lect ion s of Lif e Ph ot ogr aph y