Missouri Magazine | Summer 2018

M i ssou r i Summer Issue 2018

M agazine

Explor e Table Rock Lake | Summer Recipes | Tr endy Sw imsuit s

In this

ISSUE

Summer 2018

Missour i Magazine Celebr ating Why We Love Missour i

32 L ov e L et t er s 10 48

B r an so n Sh o r es Reso r t T i ed T h e K n o t

DEPARTM ENTS Publisher ?s Note 6 Staff 8 Recipes 40 Events 58

21 Faces o f M i sso u r i

On the Cover: Branson Shores Resort bransonshores.com

#M issou r iM agazin e

Publisher's NOTE

Lif e on t h e Lake...

I hope you are enjoying the warmer temperatures and sunny days. In this issue you will find Branson Shores Resort a beautiful resort featured on our cover. What a perfect time of the year to take in some sun and enjoy Branson. Find out more on page 10.

I absolutely love our "Tied The Knot" section featuring Missouri Brides. This month I am blessed to share my special day with you. On March 24, 2018 I married my best friend and the love of my life.

In this issue you will also find great recipes, events, trendy swimsuits, the Buzz and Faces of Missouri. We are always Celebrating why we LOVE Missouri. The businesses and people featured in Missouri Magazine are part of what makes Missouri great.

The people and businesses in our community make me feel grateful to call Missouri home.

Our goal at Missouri Magazine is to give you a glimpse into the heart of our state by telling stories of the amazing people and businesses that live and thrive here. We take pride in representing our state and want to thank each and every one of our advertisers for supporting our publication. If you enjoy reading Missouri Magazine, please explore and support our advertisers businesses. They are awesome and we would not exist without them.

We always love hearing your feedback so please email me your thoughts and ideas. I look forward to hearing from you and seeing you, around Missouri.

Cherish Life,

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

M i sso u r i M agazi n e Ow n er , CEO an d Fou n der Cheri Bullard-Cranford

Con t r ibu t in g Au t h or s CJ, Thomas Jazmin Decker Mitch Shields Bennet Bodenstein Morgan Champion Kelsie Ferguson

Con t act M issou r i M agazin e 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. ©2018 CDM Media Group. Missouri Magazine welcome unsolicited manuscripts and photographs. Please email submissions to Cheri Bullard-Cranford at hello@missourimagazines.com

Proverbs 3:5-6

10 | M i ssou ri M agazi n e 20 18

Br anson Shores Resor t TABLE ROCK LAKE'S PREMIUM FAMILY RESORT

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"Where Mem ories are Made" Nestled in the hills of Branson, Missouri is a breathtaking scenic getaway like none other.

The Branson area has been a family destination for decades. There are few places you can visit and experience the natural serene beauty of forests, rolling hills, valleys, 857 miles of shoreline, and more than 52,300 acres of water in addition to premier dining, golf, and relaxation.

Whether you?re planning a vacation, weekend trip, family reunion, a corporate getaway, Branson Shores Resort at the Table Rock Lake has something unique to offer.

Branson Shores Resort provides guests upscale lodging. The property has a beautiful view of Table Rock Lake and premium lake access. Their lakefront lodges are simply some of the BEST that Table Rock Lake has to offer. They are large, 3,240 square feet, six-bedroom, three bath and seven bedroom, four bath lodges with a rustic, lake-cabin decor. They are decorated with antique, wooden canoes and other lake cabin related items from a by-gone era. The cabinets and furniture are custom built out of old, reclaimed timbers from old bridges and buildings. There is a huge floor-to-ceiling fireplace in the front living room and another downstairs in the game/entertainment room. The kitchen has those custom, rustic cabinets, granite counter tops, stainless appliances, and a breakfast bar. The master suite is upstairs by itself with a rustic king size bed and a cast

iron, claw-foot soaking tub. Four other bedrooms are on the other two levels with queen size beds. The sixth bedroom is a kid's bunk room with two bunk beds. All the bedrooms have flat screen televisions with cable access.

Outside there is a huge, lakeview deck with another covered deck below. Branson Shores Resort is the perfect destination to enjoy a peaceful scenic getaway with all of the amenities.

Branson Shores Resort is perfect for a long relaxing stay in a private setting. Our Missouri Magazine Family enjoyed fixing our meals in the full kitchen during our stay.

Everything you need is provide except for your groceries. Dining on the beautiful deck while enjoying

"B est Fam i l y Reso r t i n B r an so n "

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Perfect place for your family vacation beautiful sunrises and sunsets with your family. Our family was from 2 to 60 there was something for everyone to enjoy. Adults and children enjoyed all the amenities the resort has to offer. Especially when the Property Manager Kenny would take them for wagon ride and provide all the items they needed to fix smores at the fire-pits. Our family made lots of memories during our stay.

M EET KENNY During our experience at Branson Shores Resort. We give Branson Shores Resort five stars as well as Kenny their Property Manager. When you arrive, he is there to greet you and make sure everything is perfect. It doesn't stop there. During your entire stay you will see Kenny everywhere on the property. He accommodated our family as well as everyone else vacationing at the resort.

DINING, SHOWS AND M ORE Branson Shores Resort is conveniently located near Silver Dollar City. Three mile drive to all Branson has to offer with shows, shopping, dining, museums and many other attractions.

AM ENITIES The fun doesn?t stop with dining, shows and impressive lodging. Branson Shores Resorts offers a plethora of unique amenities including a large, beach entry swimming pool with a

beautiful waterfall, 20-Slip boat dock with swim deck, pontoon boats, kayaks, sand volleyball court, horseshoe pit, giant lake trampoline, picnic tables and free WiFi. Each lodge has a pool table or air hockey table. Branson Shores Resort also offers a private boat launch and boat slips for their guests. All included free of charge during your stay.

Our children loved the pool party the resort holds every Tuesday during the summer.

Live music, free drinks and lots of fun for every age.

Whether you?re visiting for business or pleasure you are certain to be astounded by everything that Branson Shores has to offer and the smiling faces at every turn.

Plan your visit to Branson Shores Resort Where Memories Are Made.

BransonShores.com

An Interview with

R inneTrimcraft Nat h an Rin n e "Buy the best tools you can possibly afford, and don?t copy people"

by CJ THOM AS photo credit DAVID DILKS

There are many hidden gems to be found in the beautiful Lake of the Ozarks, and one those is the nationally recognized carpenter behind Rinne Trimcraft, Nathan Rinne. Nathan comes from a long line of carpenters and is known for building luxuriously unique pieces with special attention to detail and quality. You may already be familiar with Nathan?s work, as his videos have been viewed by thousands on social media. It may be hard to believe that this talented carpenter began his company only four years ago. Nathan sat down to share his inspiring story (and even a few carpentry tips) with Missouri Magazine.

M issou r i M agazin e: Tell us a little about yourself and your journey.

Nat h an : I am 32 years old and have lived at the lake of the Ozarks the last 8 yrs. I have 3 daughters and a son that my wife molly stays home with. It has been an uphill climb. I started out on my own four years ago driving a Honda Civic with a mismatched hood. I had all my tools stacked in it with the seats folded down. It was our only car and we had two kids, so anytime we needed to go somewhere when I got home I had to empty everything out of it in order to put the car seats in. I did that for over a year before I had enough money to buy my wife a minivan.

M issou r i M agazin e: How did you get started with woodworking?

Nat h an : It's in my blood you could say. Carpentry work goes back in my family for generations and we were part of the craftsman movement that came from Germany in the early 1900s. I grew up around woodworking with my grandpa and my dad, but it wasn?t until my grandpa helped me build my first house that the finishing aspect really grabbed my interest.

M issou r i M agazin e: Tell us about your process. From the time you're presented with a project to the final installation. What are your steps for success?

Nat h an : Usually, a customer will call me and we will meet for an initial consultation. I will assess the area they

are wanting to spruce up as well as the style of their house. Generally speaking, I will give them a rudimentary drawing or general idea of where I think we ought to go as well as a ballpark price at this initial visit. If they accept, I will start the tedious task of figuring for every bit of material needed as well as visualizing how I will complete the job.

Normally I will spend the weeks leading up to a job thinking of ways I can make what I'm seeing in my head become a reality.

M issou r i M agazin e: Where does your inspiration come from whenever you're tackling a project?

Nat h an : From my eyes. I try not to copy anyone and I make it a point not to do the same project twice. A majority of the time I will have a basic build in mind and save the detail work for after I can see it in its space. I pride myself on originality and seek to make each piece unique.

M issou r i M agazin e: What has been your most challenging project to date?

Nat h an : Hmmm? . If I had to pick one it would be the beams and wooden ceilings I did in a home a few years

back. There was something like 5 weeks of overhead work that really took a toll on my neck and shoulders. Every project is a challenge though because it's always my first time doing it. There?s an unwritten rule in carpentry that the first time you build something always takes the longest.

By the second time, the learning curve is out of the way and you can get some momentum going. So when each piece is different, you kind of start that learning curve from scratch each time.

M issou r i M agazin e: What has been your favorite project to date?

Nat h an : I?m going to say the murphy desk I recently built. I love multi-functional furniture and the fact that you can leave your desk set up when you fold the bed down really intrigued me. I?m also a big fan of the craftsman style but hadn?t really got to build

anything in that vein until then. I always tell people I can only build what I?m paid to build. I?m fully confident I can build anything in any style but I need a client's request to make it happen. As a bonus, it will be the first project I have featured in Fine Homebuilding magazine which is nothing short of an honor. They are THE definitive magazine for the trades and the fact that I was chosen to represent them is beyond humbling.

M issou r i M agazin e: What is your favorite part about your job?

Nat h an : The end results. Stepping back and taking a look. It's a sense of job satisfaction as well as pride in the design and final results.

M issou r i M agazin e: Are there any projects that you haven't had the opportunity to do yet but would really like to? (I'm a pretty big fan of 'Tree

tools instead. Oh and have confidence. It?s the key to success.

M issou r i M agazin e: Do you have any suggestions for aspiring woodworkers just getting started?

Nat h an : Buy the best tools you can possibly afford, and don?t copy people. Use your eyes as they are the most important tool you own. Wear a dust mask as the air borne particles will eventually get to you. Trust me.

If you?d like to see more of Nathan?s work follow him on Facebook, Instagram, and check out his official website!

www.rinnetrimcraft.com

@rinne_trimcraft

osagebeachcarpenter

House Masters' so I always imagine building a treehouse as being the ultimate project!)

Nat h an : Lots! I have designs that I am waiting for the opportunity to use. I am constantly thinking up possible projects and how I would execute them. If I don?t get the chance to build them for other people, once I get my shop I will build them for myself.

M issou r i M agazin e: If you could go back in time and give yourself one piece of advice what would it be?

Nat h an : Skip music school, start buying

Love Letter s

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

21 | M i ssou ri M agazi n e

Get A ct i v e t h i s Su m m er

Summer is the ideal time to lose weight. The weather is perfect for activity, you'll feel more positive, and studies show that hot weather can even reduce appetite. Not to mention you can enjoy healthy summer foods like fresh fruit and smoothies.

But what should you be doing this summer to lose weight? Luckily, the season gives plenty of fun opportunities to improve your health and shed those extra pounds. Here are 5 fun summer weight loss activities you should try.

Sw im m in g Swimming is the perfect summer exercise. It keeps you cool, lets you enjoy the sun, and it's actually one of the most effective full-body workouts you can get.

Just 30 minutes of front crawl swimming can burn up to 400 calories. Breaststroke burns around 360 calories. Even leisurely swimming will help you burn a fair amount. Swimming also helps to build muscle strength, endurance, and overall cardio health. That's more than enough reasons to jump in the pool.

Nothing feels better than being under the water on a hot day, so take advantage of this fantastic summer exercise while you can.

Tr ail Ru n n in g Do you want to take advantage of open hiking trails, experience some great views, and lose weight while you're at it? Trail running is your go-to activity.

Research by Cool of the Wild found that trail running burns more calories than any other outdoor pursuit! A one-hour trail run can easily burn over 1,000 calories. For a lot of people, that's half of their daily intake.

But don't worry, you don't have to go all out. You could do a short HIIT sprint through a trail for impactful results. Even just hiking and enjoying the view will help you burn some calories.

Can oein g Lakes and beaches are amazing places to be during the beautiful summer weather. So to get the most of them, try out some water sports for weight loss.

Paddleboarding, water skiing, and surfing are all fun ways to enjoy the water and burn calories.

But canoeing might be the best, burning around 500 calories in an hour.

Kayaking is similarly helpful. Lakes and beaches often offer rental canoes and kayaks, so see what's available in your local area.

Ou t door Yoga

Yoga is an effective activity for weight loss, strength gain, and relaxation. But it's even better in the summer.

30 M i ssou ri M agazi n e

All you n eed f or yoga is a m at , so you can do it an yw h er e you w an t , in clu din g ou t side u n der t h e su n . You 'll im pr ove you r f lexibilit y an d t on e you r m u scles w h ile sim u lt an eou sly get t in g a t an .

You can sim ply car r y ou t you r m or n in g r ou t in e in you r back yar d or t ak e you r m at t o t h e local par k . You cou ld even f in d an ou t door yoga class t o en joy it w it h a gr ou p.

Foot ball/ Soccer Feelin g in spir ed by t h e Wor ld Cu p? You sh ou ld be. Not on ly is soccer in cr edibly f u n , it 's also ver y sim ple t o play. All you n eed is a ball an d som e f r ien ds. A f ive-a-side gam e at t h e par k w ill h ave you sw eat in g of f t h ose ext r a pou n ds, an d n ot h in g f eels bet t er t h an scor in g a goal.

Of cou r se, it 's n ot t h e on ly ou t door spor t . Bask et ball, t en n is, an d even f r isbee ar e also f u n ou t door su m m er spor t s t h at w ill h elp you im pr ove you r su m m er body.

Wit h t h e beau t if u l w eat h er an d lon g days, t h er e's plen t y of f u n su m m er w eigh t loss act ivit ies t o t r y. M ak e t h e m ost of t h ese m on t h s by doin g som et h in g excit in g.

Even if you don't u su ally en joy exer cise, t h is is a gr eat f ir st st ep t o st ar t livin g a h ealt h y lif est yle. Have f u n an d en joy t h e r est of you r su m m er !

Faces of M i ssou r i

By Cheri Bullard-Cranford

M eet Jasen Jon es | Old Kin der h ook I had the pleasure of meeting Jasen one afternoon at the Trophy Room, Old Kinderhook, during our lunch/marketing meeting. It was obvious to me that he has great passion for everything he does. I spent about an hour with him and felt like Jasen and I were friends. Not to mention the Trophy Room has amazing and delicious food. It is my pleasure to introduce to you, Jasen Jones, my new Faces of Missouri and people to meet.

Jasen Jones, Old Kinderhook Business Development Manager and prior General Manager at The Lodge at Old Kinderhook has spent over twenty years in the hospitality industry as a leader working in numerous branded hotels including Marriott International, JW Marriott, Renaissance, Westin, Hilton, Crowne Plaza and Wyndham. Working with his employees he creates environments and conditions that will allow individuals to align their strengths to the company?s vision, so guests receive a more personalized experience during their stay. Jasen started his career in 1997 as an intern at Marriott?s Tan-Tar-A Resort then transferred to Renaissance St. Louis Airport Hotel in 2001.

Jasen had the opportunity to open a Westin hotel in Las Vegas in 2003 then moved to Lake Tahoe in 2005 to transition Caesar ?s Casino to Mont Blue Casino. Throughout the twenty years working in

hotels I had the pleasure to work in the following cities: Albany, NY, Boston, MA, Philadelphia, PA, Baltimore, MD, Hutchinson Island, FL, Knoxville, TN, Santa Monica, CA, Las Vegas, NV, Lake Tahoe, CA, and St. Louis, MO.

WHAT DO YOU CONSIDER YOUR GREATEST PROFESSIONAL ACHIEVEM ENT? 4 Time Marriott?s Bill Tiefel award for providing exemplary commitment to quality service and guest satisfaction. Also Opening The Westin Las Vegas Hotel in Las Vegas was a great experience!

Jasen grew up in New Madrid, MO and his first job was working in the cotton fields with his Dad. Jasen?s family farmed over 1500 acres where he learned from his Dad what it took to be successful and the benefits of hard work truly pays off. I have to pay a special tribute to my late grandmother Mary Clark who worked as a hair dresser for over 50 years from her house as

well as my late grandfather Tip Clark who owned a hardware store in Lilbourn, MO. Thanks to both of them they taught me how to deliver great customer service and how important it is to be kind to everyone. My mother Tammy Jones worked three jobs growing up so I had some great role models teaching me the basics of Hospitality. The influence my family had on me certainly directed me into the Hospitality industry, and I am so thankful for it today.

WHAT ARE SOM E OF YOUR LOCAL FAVORITE PLACES? Big Surf Waterpark, Backwater Jack?s, Ozark Amphitheater, & Shawnee Bluff Winery Jasen met his wife Paige while working at Tan-Tar-A Resort and has been happily married for 17 years. They have two beautiful daughters Zoe (11) & Tallulah (6). When Jasen is not working he loves to spend time with his family, playing golf, and boating on Lake of the Ozarks.

WHAT ARE YOUR FAM ILY?S FAVORITE ACTIVITIES?

We love to go boating, hiking at Ha Ha Tonka Park, playing softball with my oldest daughter and swinging my youngest 6-year-old on our tire swing daily.

WHAT DO YOU LOVE M OST ABOUT LIVING AT THE LAKE OF THE OZARKS AREA? I truly enjoy the changes of the season in Lake of the Ozarks. Summers are a blast on the Lake, and golf is second to none in the state of Missouri.

WHERE CAN SOM EONE FIND YOU WHEN YOU ARE NOT AT WORK? You?ll either find me on the Lake or Old Kinderhook golf course.

Jasen is currently Vice President of Camdenton Chamber Board of Directors, Big Brother mentor, and a member of Linn Creek Masonic Lodge.

DO YOU HAVE A FAVORITE LOCAL CHARITY? Big Brother-Big Sister-Been mentor for this program CADV Kid?s Harbor So many wonderful charities at the Lake, but being a BIG I? d say Big Brother-Big Sister would rank at the top for me.

Jasen attended Shawnee Community College from 1993-1995 where he walked onto the basketball team and played for two years before transferring to University of St. Francis in Joliet, IL from 1995-1997. Jasen graduated college in 1997 and holds a Bachelor degree in Hotel Administration & Management from University of St. Francis in Joliet, IL.

Celebrating why we LOVE Missouri

Cau l i f l ow er B ak ed Z i t i INGREDIENTS -

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1 tbsp. olive oil 1 medium onion, chopped 2 garlic cloves, minced pinch red pepper flakes 1 lb. ground beef kosher salt Freshly ground black pepper 2 tbsp. tomato paste 1 tsp. dried oregano 1 (28-oz.) can crushed tomatoes 2 tbsp. thinly sliced basil, plus more for garnish 1 large head of cauliflower, (about 3 cups) cut into florets, blanched, and drained well 1 1/2 c. fresh ricotta 2 c. shredded mozzarella 1/2 c. freshly grated Parmesan

DIRECTIONS 1. Preheat oven to 375°. Heat olive oil in a large saucepan over medium heat. Add onion and sauté, stirring often, until onion is soft, about 5 minutes. Stir in garlic and red pepper flakes and cook for one minute. Add meat and season with salt and pepper. Sauté until browned. Drain fat.

2. Add tomato paste and oregano and cook over medium heat for 2 minutes more, until slightly darkened. Add crushed tomatoes and bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 10 to 15 minutes. Remove from heat and stir in basil.

3. In a large bowl, pour sauce over cauliflower and stir to combine. In a large baking dish, place half the cauliflower in an even layer. Dollop all over with half the ricotta, and sprinkle with half the mozzarella and parmesan. Add the rest of the cauliflower in an even layer on top, and top with remaining cheeses.

4. Bake until cheese is melty and golden, 25 minutes. Garnish with basil and serve.

Gr eek Stu f f ed Ch i cken INGREDIENTS -

3 tbsp. extra-virgin olive oil 1 tbsp. lemon juice 1 tbsp. chopped dill, plus more for garnish 1 tbsp. chopped parsley, plus more for garnish 2 cloves garlic, minced kosher salt Freshly ground black pepper 4 skinless boneless chicken breasts 1 zucchini, halved and thinly sliced 2 medium tomatoes, halved 1/2 red onion, sliced into half moons 2 lemons, thinly sliced 1 c. crumbled feta 1 c. shredded mozzarella

DIRECTIONS 1. Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet.

2. In a small bowl, whisk together olive oil, lemon juice, dill, parsley and garlic.

Drizzle over chicken breasts, making sure olive oil mixture gets in the slits.

Season with salt and pepper.

3. Stuff each chicken breast with zucchini, tomatoes, red onion and lemons.

Sprinkle crumbled feta and mozzarella on top.

4. Bake until chicken is cooked through and no longer pink, about 25 minutes.

Garnish with more dill and parsley. Serve warm.

C h i ck en T aco Av o cad o s INGREDIENTS FOR THE FILLING -

1 c. black beans, cooked 1 c. canned corn 1 4-oz. can green chiles, divided 1 c. shredded rotisserie chicken 1 c. shredded cheddar, plus more for topping 1 package Taco Seasoning 2 tbsp. fresh cilantro, plus more for topping 3 ripe avocados

FOR THE DRESSING -

1 c. ranch dressing 1/4 c. lime juice 1 tbsp. fresh cilantro 1 tsp. kosher salt 1 tsp. fresh ground black pepper

DIRECTIONS Heat broiler. In a large bowl, combine black beans, corn, 1/2 can green chiles, Grilled & Pulled Chicken Breasts, cheddar, taco seasoning, and fresh cilantro.

Stir until combined.

Halve and separate three avocados, removing pit and hollowing out insides.

Mash insides in a small bowl and set aside.

Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with more cheddar and more fresh cilantro, then broil until cheese is melty, about 2 minutes.

Make the dressing: In a medium bowl, combine ranch, lime juice, remaining green chilies, cilantro, salt, and pepper and stir to combine. Fold in mashed avocados and mix until smooth.

Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish with more cilantro, if desired. Serve immediately.

D eep D i sh C au l i f l ow er Pi zza INGREDIENTS -

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1 large head cauliflower, grated (about 3 cups), squeezed dry of excess liquid 2 1/2 c. shredded mozzarella, divided 2 large eggs 1 c. freshly grated Parmesan, divided 1 tsp. garlic powder kosher salt Freshly ground black pepper 2 tbsp. pizza sauce 1/3 c. mini pepperoni Torn fresh basil, for garnish

DIRECTIONS 1. Preheat oven to 425º and grease a cast-iron skillet with cooking spray. In a large bowl, combine cauliflower, 1 cup mozzarella, eggs, 1/2 cup Parmesan, and garlic powder and season with salt and pepper.

2. Press mixture into skillet, making sure to get up the sides, and bake until deeply golden and dry, 25 minutes.

3. Spoon a thin layer of pizza sauce over crust and sprinkle with remaining mozzarella and Parmesan. Top with mini pepperoni and bake 5 minutes more.

4. Sprinkle with basil, slice, and serve.

INGREDIENTS -

Pal eo C h o co l at e M o u sse

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2 ripe avocados 3/4 c. heavy cream 1/2 c. chocolate chips, melted 1/4 c. honey 3 tbsp. cocoa powder 1 tsp. vanilla 1/2 tsp. kosher salt 1/4 c. Chocolate curls, for garnish

DIRECTIONS 1. Combine all ingredients except chocolate curls in food processor and process until smooth. Pour into glasses and refrigerate 30 minutes to an hour. Garnish with chocolate curls and serve.

Sk i n n y B u r r i t o B ow l INGREDIENTS -

1 c. brown jasmine rice 1 lb. ground turkey 1 tbsp. Taco Seasoning kosher salt 1/4 c. plain yogurt 2 tsp. Hot sauce 2 c. grape tomatoes, halved 2 avocados, diced 1 15-oz. can black beans

DIRECTIONS 1. In a small pot, cook rice according to package directions.

2. Meanwhile, in a large skillet over medium heat, cook turkey until no longer pink, 6 to 7 minutes. Season with taco seasoning and salt.

3. In a small bowl, mix together yogurt and hot sauce. (If you want a nice drizzle, transfer to a plastic Ziploc or piping bag.)

4. Assemble burrito bowl: Divide rice among four bowls and top with ground turkey, tomatoes, avocados, and black beans and drizzle with spicy yogurt.

Garnish with cilantro.

T aco Z u cch i n i L asagn a INGREDIENTS -

1 tbsp. extra-virgin olive oil 1 large onion, chopped 1 tsp. ground cumin 1 tsp. chili powder kosher salt Freshly ground black pepper 1 lb. ground beef 3/4 c. ricotta 1/2 c. sour cream, plus more for drizzling 1 large egg 1/3 c. salsa 3 large zucchini, thinly sliced lengthwise 2 c. shredded Cheddar 2 c. Shredded Monterey Jack Fresh cilantro, for garnish

DIRECTIONS 1. Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.

2. In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.

3. In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.

4. Bake until noodles are tender and cheese is bubbly, 25 minutes.

5. Drizzle with sour cream, garnish with cilantro, and serve.

Per f ect B r o i l ed Sal m o n INGREDIENTS -

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4 (4-oz.) salmon fillets 1 tbsp. Grainy mustard 2 cloves garlic, finely minced 1 tbsp. finely minced shallots 2 tsp. fresh thyme leaves, chopped, plus more for garnish 2 tsp. fresh rosemary, chopped Juice of 1/2 lemon kosher salt Freshly ground black pepper Lemon slices, for serving

DIRECTIONS 1. Heat broiler and line a baking sheet with parchment. In a small bowl, mix together mustard, garlic, shallot, thyme, rosemary, and lemon juice and season with salt and pepper. Spread mixture all over salmon fillets and broil, 7 to 8 minutes.

2. Garnish with more thyme and lemon slices and serve.

B u f f al o C h i ck en St u f f ed Pep p er s INGREDIENTS -

4 bell peppers, seeds and cores removed 1 tbsp. extra-virgin olive oil kosher salt Freshly ground black pepper 3 tbsp. butter 1/2 large onion, chopped 2 cloves garlic 3 c. shredded rotisserie chicken 1/2 c. hot sauce (preferably Frank's Red Hot) 2 c. shredded gouda Ranch dressing, for drizzling 2 tbsp. freshly chopped chives

DIRECTIONS 1. Preheat oven to 400°. Place bell peppers cut side-up on a large baking sheet and drizzle all over with olive oil, then season with salt and pepper.

2. In a large skillet over medium heat, melt butter. Add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.

3. Add shredded chicken and hot sauce and toss until combined. Cook until the mixture comes to a simmer, then remove from heat.

4. Divide chicken mixture between pepper halves. Top each with gouda and bake until cheese is melted and peppers are crisp-tender, about 20 minutes.

5. Drizzle each stuffed pepper with ranch and sprinkle with chives.

Z u cch i n i En ch i l ad as

INGREDIENTS -

1 tbsp. extra-virgin olive oil 1 large onion, chopped kosher salt 2 cloves garlic, minced 2 tsp. ground cumin 2 tsp. chili powder 3 c. Shredded chicken 1 1/3 c. red enchilada sauce, divided 4 large zucchini, halved lengthwise 1 c. Shredded Monterey Jack 1 c. shredded Cheddar Sour cream, for drizzling Fresh cilantro, for garnish

DIRECTIONS 1. Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and season with salt.

2. Cook until soft, 5 minutes, then add garlic, cumin and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.

3. On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.

4. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.

5. Bake until melty, 20 minutes.

6. Garnish with sour cream and cilantro and serve.

T aco T o m at o es

INGREDIENTS -

4 tomatoes 1 tbsp. extra-virgin olive oil 1 medium onion, chopped 1 lb. ground beef 1 packet taco seasoning kosher salt Freshly ground black pepper 2/3 c. shredded Mexican cheese 1/2 c. shredded iceberg lettuce 1/2 c. sour cream

DIRECTIONS 1. In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.

2. Flip tomatoes so they are stem-side down. Cut the tomatoes into six wedges, being careful to not cut completely through the tomato. Carefully spread open the wedges.

3. Divide taco meat evenly among the tomatoes, then top each with cheese, lettuce, and sour cream. Serve.

Meet the newest boutique in Missouri: Mem?s Market located near the town square in Camdenton at the Lake of the Ozarks.

The owner, life-long resident Amie, is passionate about providing a welcoming atmosphere featuring the latest fashions at an affordable price-point for her customers to choose from.

Who is Mem? Well, Mem is the inspiration of several women.

When Amie started trying to come up with a name for her boutique she wanted to incorporate the strongest women in her life. Amie said, "I?m talking powerhouse women! These are all women that have never given up, never decided they were just too stressed and they couldn?t handle it. Seriously, amazing women. They are my Mom, my Grandma Emily, Aunt Mary, Aunt Madeline, and my mother in law Melenda. I used the first letters of their names and came up with Mem?s. Market comes from my Grandma Emily who owned Emily?s Market in Dove, MO. " Amie is a third-generation female entrepreneur in her family.

She was running her boutique online while she kept her day

job at their family business and everyone kept asking her, where can I come shop? I want to see it all, I want to try things on, and so on. It just so happened that the other half of the building where their family business is was for rent, so Amie took the plunge and rented it. She had intentions on waiting until all her kids were in school. Amie said, "I found my sanity (ha, yep I?m dreaming there!) and I was more established online to start the storefront of Mem?s, but the stars seemed to align and I just couldn?t ignore it. So, on a whim and the money I saved up after selling my sweet 16 classic car, Mem?s Market became a store front."

Amie was raised in a business since she was three and all three of her children have been raised in the business as well. Amie said, "It?s not always ideal but we make it work and I love being able to raise my own children while I work. Small business life is really all I?ve ever known. I know that every customer that comes in and shops in a small business truly matters to the business owner.

When you shop small business, you are making a bigger difference than you even know, and an actual person does a little happy dance at the end of the day! All in all, Mem?s Market is a little boutique with a lot of heart and big dreams. I?m Amie, the owner and I hope you stop in and check out my store. I strive to be affordable, friendly, and for you to know that I truly do appreciate your business!"

Amie believes the secret to success is resonating with your customers. Being real, building a relationship with them. When they feel like they know you they want to support you, and likewise you want to be supportive of them bringing things into the store you know they will love, you think of a certain customer when an item comes in knowing they will be excited about it.

Amie carries a wide selection of women?s clothing in sizes Small - 3X as well as little girl?s boutique clothing in 12 Months - Size 10.

Her store also features a variety of home decor and gift items, including jewelry, bath bombs, wooden wall signs, gift mugs, and more.

New items are arriving weekly!

ow n er , am ie m ar ie M em 's M ar k et 188 W US Hwy 54, Camdenton, Missouri | 573-873-2640

shop online with us: shopmems.com hours: wed-friday 10am-7pm & saturday 10am-3pm Follow us on Instagram @memsmarket

By Bennet Bodenstein

This is the time of the year when wineries release their finished wines. The white wines, which usually require less time to age, it will be the 2016-2017 vintage. The reds require a bit more aging, usually in oak barrels, and take a bit longer before they are ready to be sent to the marketplace. What results is the topsy-turvy world of the wine retailer. The white wines which have an active life of approximately five years start at higher prices which will go down as the get older while the red wines do just the opposite, increasing in price and depth as they get older. The age rule is not iron clad but rather a suggestion because nobody ever really knows what is in the bottle until it is opened.

With that in mind, the latest release from Line 39 ( http://www.line39wines.com/), a winery that produces some excellent wines at even better prices. Their trick is simple, source grapes from vineyards in the wine grape growing region that are known for growing quality grapes but are not in

the high dollar zone and make the best possible wines from them, which they definitely do.

Lin e 39 2015 Pin ot Noir ,($14.99). I start with the Pinot Noir because it is one of my favorite varieties and the variety that I am most critical of. Pinot Noir wines, to use a well worn term, are bold and beautiful and if they are not, I can be mean, cruel and curmudgeonly. No problem here, this wine, is remarkable and more than fills the definition of what a Pinot Noir should be. The wine accents cherries and rose petals in the aroma and cherries, oak and vanilla in the flavor. It is a bright and open wine with a soft fruit flavor and an interesting aftertaste. While this wine is not a rival to the great Burgundies of France, it most certainly is a fine example of a well made and affordable California Pinot Noir.

Lin e 39 2016 Excu r sion Red Blen d ($14.99). Petit Verdot, Petit Sirah, Zinfandel and Merlot, grape varieties rarely see in the same blend, have been masterfully combine to produce a really interesting wine that wine explodes with the aromas of blackberries, raspberries, plum chocolate and oak. The flavor leans toward the plum backed up by a noticeable hint of chocolate that then continue on to a luscious and long finish. While this may not be your usual red wine choice it is an ?excursion? into the modern and exciting world of 21st century wines.

Lin e 39 2016 Sau vign on Blan c ($11.99). There is no fooling with this wine; it is as classical a Sauvignon Blanc if there ever was one. The wine is crisp, dry, and acidic with the lemony citrus and herbaceous (grass like) flavor that has made Sauvignon Blanc the popular wine to serve with sea foods of all types and in the past was the only wine that was recommended to accompany Asiatic dishes under the product name of Wan Fu. While this variety is often overlooked by white wine enthusiasts, Line 39 Sauvignon Blanc could rectify that situation.

Lin e 39 Calif or n ia 2016 Caber n et Sau vign on ($11.99). The Line 39 Cab is a true child of California stressing fruit flavors over the usually austere and stiff character often associated with the variety. The color is a deep and dark garnet introducing the aromas of blackberry and ripe plum followed by hints of vanilla. These carry over to the flavor where they mingle with a raspberry element and the very discernible flavor of chocolate and oak. This wine has a wonderful softness about it and reflects many of the flavor and aromas found only in well-aged wines. Rather than being saved to be served only with the heaviest of meat dishes, this wines open and friendly spectrum allows it to be friendly with a much broader selection of meat dishes and is the perfect accompaniment to anything off of the barbeque grill.

TIED THE KNOT Mar ch 24, 20 18

Cheri andJ ohn

Phot ogr aphy: Amber Koelling Phot ogr aphy Br idal Gow n: David?s Br idal Gr oom?s Suit /Tux: Rock ing M Ranch West er n Empor ium Br idesmaid Dr esses: Made by Joyce Reinher t Gr oomsmen Suit s/Tux: Rock ing M Ranch West er n Empor ium Hair and Makeup: Eye Do STL Flor ist : Lit t le Shop of Flower s Cat er er : Family and Fr iends Cake: Just Gr andma's Cakes Venue: Mt , Olive Bapt ist Chur ch Videogr aphy: Ashley Geor ge Pr oduct ions Phot o Boot h: St . Louis Self ie Event s DJ: Mer r y Weddings Planning & Design: Br ide & Family Ch er i Bu llar d-Cr an f or d an d Joh n Cr an f or d of St over , M issou r i m et in Hilt on Head Islan d, Sou t h Car olin a, w h ile t h ey w er e bot h on a w eek en d get aw ay. Th ey en joyed a w alk on t h e beach w h er e t h ey h ad t h eir f ir st k iss. Fr om t h at n igh t on t h ey k n ew God br ou gh t t h em t oget h er .

A year lat er Joh n an d Ch er i h eaded t o Hilt on Head t o celebr at e t h eir on e year an n iver sar y. Lit t le did sh e k n ow , it w as t h e day sh e w ou ld get en gaged! Joh n w r ot e in t h e san d " Will You M ar r y M e" . Joh n got dow n on h is k n ee an d pr esen t ed Ch er i w it h t h e m ost beau t if u l en gagem en t r in g. Ch er i said, YES! On M ar ch 24, 2018, t h e h appy cou ple t ied t h e k n ot in an old beau t if u l cou n t r y ch u r ch decor at ed in a sim ple, elegan t an d r u st ic st yle. Th is st yle in cor por at ed t h e cou ple?s love of cou n t r y sim plicit y w it h a t ou ch of r om an ce. Th e br ide h on or ed h er lat e Gr an dm a Eu la, by at t ach in g h er br ooch t o h er bou qu et . It w as also som et h in g blu e.

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At t h e r ecept ion , gu est s en joyed a deliciou s din n er , f u n ph ot o boot h an d celebr at ed by dan cin g w ell in t o t h e n igh t ! Th e br ide su r pr ised Joh n w it h a h ou se divided cak e. Sin ce h e is a big Geor gia f oot ball f an an d Ch er i is a big M izzou f an . Th e look on h is f ace w as pr iceless. Th e cou ple h as plan n ed a Fall h on eym oon in beau t if u l For t Collin s, Color ado.

At t en din g as M aid of Hon or w as M ich elle Jager ; br idesm aids w er e Sar ah Wilson , M egan Bu r n am , an d Em m a You n g. Ju n ior Br idesm aid; Em ily Jager .

Joey Pow er s ser ved as Best M an ; gr oom s m en w er e Du st in You n g an d Gage Bu r n am . Flow er gir l; Em m a Bu r n am an d Rin g Bear er ; East on Bu r n am .

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sw i m su i t i s easy w h en y ou h ave so m an y to ch ose f r om at Cu p sh e.

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t h e beach an d l ook i n g f or t h e p er f ect t w o p i ece.

Cat ch som e w aves an d su n i n t h e Sw eet M i n t Cr oss Bi k i n i .

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U n i qu e Str i p O n e- p i ece Sw i m su i t i s p er f ect f or th e l ake.

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Meet Local photographer Amber Koelling Am ber is a self t au gh t n at u r al ligh t ph ot ogr aph er dedicat ed t o capt u r in g you r m om en t s - t h e in -bet w een m om en t s, t h e can did m om en t s, t h e goof y m om en t s, t h e em pow er in g on es, t h e r om an ce f illed on es, an d t h e beau t if u l on es.

CONTACT: Am ber Koellin g 573.291.2588 am ber k oellin gph ot ogr aph y.com

Th e Bu zz

AREA EVENTS

calendar 9

August

M issou r i St at e Fair

t hru

19 18

t hru

26

30t h An n u al Lake of t h e Ozar k s Sh oot ou t

For more details, go to

mostatefair.com

8

Pain t t h e Tow n For more details, go to

For more details, go to lakeoftheozarksshootout.org

paintthetowncolumbia.com/ozark

Summer

11

BIG HEAD TODD AND THE M ONSTERS LOS LOBOS For more details, go to ozarksamp.com

11

M idw est Win e & Br ew Fest ival

For more details, go to lakeareachamber.com

25 24

Th e An n u al Br an son Fiddle Fest ival & t h r u M id-Am er ica Fiddler s Ch am pion sh ip

26

For more details, go to grandcountry.com/fiddlefest

Wyn on n a & Th e Big Noise For more details, go to shawneebluffwinery.com