Inside Columbia February 2014 by Inside Columbia Magazine

Doing Good: Follow Up With True Life Fund Recipients Page 62

Living, Working & Having Fun In Columbia, Missouri

www.InsideColumbia.net

+ NicDanger Raps A Message Of Positivity P.56

– page 50 –

all about

february 2014 Volume 9 • Issue 11

$3.99USD

Chocolate

living, working & having fun in columbia, missouri

02.14

the answer is chocolate Is chocolate the answer to all life’s important questions? Maybe, and we make a good case with a feature filled with chocolate facts, tips for storing and cooking with chocolate, advice from local chocolate experts and a quiz guaranteed to boost your chocolate IQ.

on the verge Nicholas “NicDanger” Rodriguez relentlessly pursues his dream of becoming a rapper. But does the 23-year-old Columbia artist have what it takes to break into the cutthroat hip-hop industry?

finding truth The True/False Film Fest brings compelling documentaries to Columbia each year, and each year the festival’s True Life Fund connects festivalgoers with the subjects of one special film. Learn how your contributions have made a difference for past True Life Fund recipients and find out how you can get involved this year.

photo by l.g. patterson

february 2014 inside columbia

contents

02.14

february

volume 9, Issue 11

118

in every issue 10 Editor’s Note 18 Contributors 20 On The Web 130 A New View 134

The Final Word

datebook

l 23

Spotlight

Kevin’s World

Reviews In A Flash

Calendar: February Events

Wealth Management Learn to manage your retirement finances.

Business Planner Ask these questions before you start your new business.

Business Briefs Who’s making news in Columbia business.

l 35

on the cover

We indulged in the rich beauty of chocolate for this month’s cover shoot, featuring chocolate provided by The Candy Factory. Photo by L.G. Patterson

l 69

Style Spice things up with a little red dress.

Chef’s Secrets A kitchen disaster leads to sweet desserts.

Shopping Find your “sole mate” with these iconic shoe styles.

Cooking With Brook Which truffle wins your heart?

Personal Finance Keep your finances (and your marriage) healthy.

104 Mixology Toast winter with a warm drink.

106 Dining Out Bleu Restaurant & Wine Bar offers healthy options.

l 117 118 A Wedding Story Celebrate the nuptials of Sarah Wood & Timothy Hixon. 122 Announcements Mid-Missouri brides and grooms share their happy news. 124 On The Town See who made the scene at some recent Columbia events.

february 2014 inside columbia

from the editor

february’s secrets Here are a few surprising facts about this issue.

passionate pursuits

The Look Of Success When he was a child, Columbia rapper Nicholas “NicDanger” Rodriguez liked to wear suits — even to school. His mother, Mary Rodriguez, had to put her foot down when he tried to wear them in the middle of the summer. Learn more about Rodriguez and his music on Page 56.

He’s A Dancing Machine Sandy Selby

Editor-in-Chief

t’s February, and that means we’ll be hearing a lot about love. As we prepare for Valentine’s Day, we think about the ideal gifts and the right sentiments to share with the people we love most. This year, we also invite you to give yourself a valentine, and we start with one of my favorite things: chocolate. It was a tough job for our editorial and design teams to immerse themselves in the topic of chocolate, but we did it all for you, dear reader. We rounded up some local experts on the subject, put together a quiz so you can show off your chocolate chops, and, we confess, sampled some of the decadent delights from our photo shoots. We think you’ll enjoy this culinary journey into the world of chocolate, and, in case you’re concerned about the calories, we even found an expert to weigh in on the health benefits of an occasional indulgence. Passion takes many forms, and for one young Columbian, it’s all about music. Nick “NicDanger” Rodriguez is turning obstacles into opportunities as he pursues his dream of a career in rap music. His focus on positivity is rare in an industry filled with messages of violence, greed and excess. Can this talented young man make a name for himself beyond this city? If passion, talent and drive are the ingredients for success, we think NicDanger is on the verge of becoming a phenomenon. We know filmmakers are passionate people — just watch the acceptance speeches at any awards show and you’ll witness the emotional investment writers and directors put into their work. You’ll have an opportunity to meet some of those talented filmmakers at the upcoming True/False Film Fest here in Columbia. This month, we take an in-depth look at one facet of the festival: the True Life Fund. Many of the films at the True/False Film Fest vividly demonstrate a need — whether it’s raising awareness about bullying or teaching battlefield journalists how to manage emergency medical care. Festival organizers select one cause from each year’s featured films and encourage festivalgoers to contribute in support of that cause. We’re pleased to introduce you to some past True Life Fund recipients who share how that money has made a big difference in places across the country and around the world. What are your passions? Make this month your own personal valentine and reach for your dreams … and perhaps a box of chocolates.

Inside Columbia publisher Fred Parry’s dance skills are on display in NicDanger’s music video for “Columbia Stand Up.” Visit www.nicdanger-music.com to view the video, and keep your eyes peeled around the 1:36 mark.

Pour One For The Boss

Even though Bleu Restaurant & Wine Bar features an extensive wine list and an enviable selection of specialty cocktails, owner Travis Tucker prefers a classic Manhattan or Old Fashioned with Maker’s Mark when he orders a beverage from his bar. Get the scoop on Bleu’s new menu offerings on Page 106.

They’re Not Neutral On Chocolate

Last year, Leatherhead Food Research made a list of the countries whose residents eat the most chocolate per capita. Think the United States leads the way? We’re not even close to the chocolate-lovin’ Swiss who pack away a little more than 26 pounds of chocolate per person per year. Americans, by comparison, eat only about 12 pounds of chocolate per person in a year, putting us way down at No. 15 on the list. Ready to get started on your portion? Our feature on Page 50 will whet your appetite.

Chocolatier Versus Chocolate Maker

what’s on your mind? email me at

sandy@insidecolumbia.net.

inside columbia february 2014

A chocolate maker creates chocolate from cacao beans and other ingredients; a chocolatier makes confectioneries from chocolate. photos by l.g. patterson

inside columbia staff Publisher Fred Parry fred@insidecolumbia.net associate Publisher Melody Parry melody@insidecolumbia.net editor-in-chief Sandy Selby sandy@insidecolumbia.net creative director Carolyn Preul cpreul@insidecolumbia.net

Copy Editor Kathy Casteel kathy@insidecolumbia.net Editorial Assistant Morgan McCarty morgan@insidecolumbia.net Contributing Editors Entertainment: Kevin Walsh Food: Brook Harlan Weddings: Anita Neal Harrison

Photo Editor L.G. Patterson lg@insidecolumbia.net Graphic Designer Kate Moore kate@insidecolumbia.net Graphic Designer Trever Griswold trever@insidecolumbia.net

Contributing Writers Ren Bishop, Amy Crump, Kristen Herhold, Amanda Stafford, Jessica Walsh Contributing Photographer Wally Pfeffer Inside Columbia is published monthly by OutFront Communications LLC, 47 E. Broadway, Columbia, Mo. 65203, 573-442-1430. Copyright OutFront Communications, 2014. All rights reserved. Reproduction or use of any editorial or graphic content without the express written permission of the publisher is prohibited. Postage paid at Columbia, Mo. The annual subscription rate is $14.95 for 12 issues.

inside columbia february 2014

inside columbia staff Director of Marketing Kevin Magee kevin@insidecolumbia.net Sales Manager Deb Valvo deb@insidecolumbia.net operations manager Kalie Clennin kalie@insidecolumbia.net Marketing Representative Rosemarie Peck rosemarie@insidecolumbia.net Marketing Representative Joe Schmitter joe@insidecolumbia.net Marketing Representative Jamill Teter jteter@insidecolumbia.net Sales Assistant Jessica Card jessica@insidecolumbia.net Director of Customer Retention Gerri Shelton gerri@insidecolumbia.net

Office Manager Kent Hudelson kent@insidecolumbia.net Assistant Finance Manager Brenda Brooks brenda@insidecolumbia.net Distribution Manager John Lapsley

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inside columbia february 2014

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Subscription rate is $14.95 for 12 issues. Call toll-free 855-788-7054 to place an order or to inform us of a change of address, or subscribe at www.InsideColumbia.net. For bulk subscription rates, contact Brenda Brooks at 573-442-1430.

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inside columbia february 2014

contributors Everything’s Better With Chocolate! Here’s an inside look at our most delicious photo shoot ever. Mike Atkinson, owner of The Candy Factory, provided a giant bin of assorted chocolates for the photo shoot. He labored over the chocolate shavings and melted chocolate. Silver wrapped bars, a 10-pound bar, chunks and three different kinds of chocolate were all up for grabs.

The photo shoot took place on Photo Editor L.G. Patterson’s 50th birthday. His favorite type of chocolate comes in the form of German chocolate cake.

The photo shoot evoked lively discussions of the repercussions of switching snow shavings with chocolate (inspired by “Cloudy with a Chance of Meatballs”), our creative director’s disappointment that “Charlie and the Chocolate Factory” ended without portraying a grown-up Charlie’s management of the chocolate factory, and the merits of different foil wrappers.

Atkinson played football for Rock Bridge High School as a running back and linebacker. He credits his football past for preparing him to confidently paint his face with chocolate.

inside columbia february 2014

photos by morgan mccarty & Carolyn Preul

discover

Shopping

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Dining

on the web

@InsideColumbia.net l Homes l Brides l Fashion l Society Gallery Health l Visitors & Newcomers l Events l Contests l Subscribe Food & Wine

Old Campers, Turkey Day Shopping & Route 54 Our favorite state traveler, John Robinson, takes us inside the Legislature in Jefferson City for a sneak peek at this session’s to-do list. You won’t believe what the lawmakers in Jefferson City have in store until you take a gander at this year’s prefiled bills. We have the Web exclusive online at www.InsideColumbia.net.

Here Comes The Bride As her own wedding day approaches, our bridal blogger Anne Churchill shares what she has learned on her own personal journey and in her career as a professional event planner. Check out her latest “My Wedding Story” blog entries at www.InsideColumbia.net.

Ready To Play Joe Schmitter loves to talk sports and he’ll be doing that regularly on our brand-new sports blog, launching this month. Watch out for the kickoff at www.InsideColumbia.net.

blog for us! 20

inside columbia february 2014

Surprise Your Valentine Inside Columbia’s Culinary Adventures gives you a chance to mix up some fun with your best girl or guy this February. Take a class together or indulge in our special Valentine’s Day dinner. You’ll find the full schedule of classes and special events at www.CoMoCulinaryAdventures.com.

Submit your pitch to editor@insidecolumbia.net.

stay connected @Inside_Columbia photo by silverbox photographers

datebook

planning ahead spotlight

kevin’s world

reviews in a flash

february events

reel magic The 11th True/False Film Fest continues the annual tradition of bringing renowned documentary films to Columbia for a weekend of film-buff fun. The theme of this year’s festival is Magic Realism. Panels, seminars, receptions, galas, parties, contests, games and more pack the weekend’s schedule. Filmmakers from all over the world travel to Columbia to interact with audiences and fans. Passes are available on the festival’s website, with varying levels of access to the weekend’s events. Tickets from $8, $6 for students, passes from $30; various times and locations; 573-442-8783; www.truefalse.org — MORGAN McCARTY

february’S Top Pick true/false film fest feb. 27 – March 2

photo by l.g. patterson

February 2014 inside columbia

datebook

spotlight l can’t-miss events

true/false film fest Feb. 27–March 2 • Downtown Columbia Single-film tickets start at $8 and festival passes start at $30. Passes available online; single-film tickets may be purchased at the 2014 True/False box office. Find updated information and box office location at www.TrueFalse.org.

Director Sebastian Junger addresses the audience with David Wilson during a True/False Film Fest screening of his 2013 True Life Fund film, “Which Way Is the Front Line From Here? The Life and Times of Tim Hetherington.”

A Magical Weekend The 2014 True/False Film Fest offers the best in nonfiction cinema on the big screen. The story goes something like this: In February 2004, the founders of Columbia’s local favorite film house Ragtag Cinema invited the public to attend the first True/False Film Fest at The Blue Note. In the first year, a soldout crowd of 1,200 people attended. Last year, more than 43,500 tickets were sold for films shown at numerous venues. Now as a decade ago, T/F promises to honor outstanding work in the blossoming field of nonfiction cinema. The weekend features 40 films and 20 shorts.

The festival receives more than 900 submissions for consideration each year; founders Paul Sturtz and David Wilson must whittle down the number between August and January, and — with the help of a select group of screeners — choose the films for the weekend. Over the past 10 years, True/False has drawn hundreds of thousands of viewers and dozens of world-renowned filmmakers to Columbia — all for the sake of the screen. As it does every year, T/F promises to be nothing like it has been in the past. The

schedule for Feb. 27 to March 2 remains the same: a long weekend of events, screenings, talks, secret events and community spirit, but with a changing theme, woven through the event programming and used as the prompt by which local artists install works of art downtown for the festival’s duration. “It’s really important to us to create a wall-to-wall atmosphere,” Sturtz says. This year’s theme is Magic Realism, which finds its origins in a literary genre rooted in the everyday but peppered with fantastical elements. On one hand, T/F can be described as magically real as the festival transforms downtown Columbia into something extraordinary. On the other hand, filmmakers become masters of illusion, toeing the line between fantastic and mundane, between imagined and real. “It’s a balance that we’re striking to take films and their makers seriously while having a very joyful atmosphere,” Sturtz says. — morgan mccarty

music february 8 DvoRák’s soulful fairy-tale opera “Rusalka” will screen at the Forum 8 theaters as part of the Metropolitan Opera’s series, “The Met: Live In HD.” Two showings are available: live and encore. The great Renée Fleming returns to one of her signature roles, singing the enchanting “Song to the Moon.” Tenor Piotr Beczala co-stars as the Prince, Dolora Zajick is Ježibaba, and dynamic young maestro Yannick Nézet-Séguin is on the podium. From $20; live show at 11:55 a.m., encore at 6:30 p.m.; 1209 Forum Katy Parkway; 573-445-7469; www.gqti.com/metopera.aspx

inside columbia february 2014

true/false photo by scott patrick myers

charity gala February 20 Ronald McDonald House Charities of MidMissouri’s Red Shoe Gala, “Hollywood Style Take Two,” will take place at the Reynolds Alumni Center on the University of Missouri campus. The gala is the annual fundraiser for RMHC and includes a sit-down dinner, entertainment and a virtual auction. Auction items include jewelry, vacations, romantic date nights, sports memorabilia, tickets, art and family experiences. Proceeds from the auction help support RMHC in keeping families together when kids need it most. $125; 6 p.m.; 123 Reynolds Alumni Center (MU campus); 573-443-7666; www.rmhcmidmo.org

good eats

February 22 Crazed chili fans, unite! The ninth annual MFA Rootin’-Tootin’ Chili Cookoff returns to serve up the finest chili from local chefs, businesses and talented amateur cooks at the Central Missouri Events Center, home of the Boone County Fair. The annual fundraiser benefits the Boys & Girls Club of Columbia and is a rootin’-tootin’ good time. $10 in advance, $12 at the door; 2 to 6 p.m.; 5212 N. Oakland Gravel Road; 573-356-4041; www.rtchilicookoff.com february 2014 inside columbia

kevin’s world l by entertainment editor kevin walsh Keb’ Mo’

7 p.m. Feb. 11 at Jesse Auditorium

Shows Of Note Two concerts celebrate traditions and talents during Black History Month. February is Black History Month and this year we find some progress being made in integrating the black experience into this city’s heritage and current culture. Plans are in the works to improve and expand Douglass Park’s facilities, giving better access to this crucial green space for safe community activities. And recently, $1.5 million dollars went to the adjacent Frederick Douglass High School to support and expand its coursework and

keb’ mo’

community services. The Blind Boone House Project has finally been stabilized and seems ready to move forward. Most importantly, I come across more and more local black talent that has empowered itself by embracing social media and new personal recording technologies to promote regular, local gigs enervating the local music scene. I recommend a couple of solid February shows from purveyors of tradition in black music.

It is appropriate that Keb’ Mo’ (real name: Kevin Moore) burst onto the contemporary blues scene in the early 1990s under the auspices of the Sony/ CBS revival of the iconic Okeh Records imprint. The “new” Okeh releases would come to include hundreds of lovingly remastered, extra-track-laden reissues of Okeh classics from black music pioneers such as Bessie Smith and Duke Ellington. Also featured were promising new artists like Pappa Chubby, G. Love and Keb’ Mo’, whose hi-def approach to acoustic blues music was timed right for the about-to-break digital era. Although a traditionalist (his debut included two Robert Johnson covers) who had spent time backing Bobby Bland and Albert Collins, Moore’s passionate, intimate style was recorded with stateof-the art-attention to equipment and technique, putting heretofore bespoke subtleties into deep, deep audio focus. His “postmodern” blues style brought a made-to-measure attention to detail to a genre historically plagued (or sometimes blessed, given the hands-off successes of the Chess Brothers and a few others) with an off-the-rack sound. Over the next few decades, Moore continued to write and record material in the blues idiom, but has also branched out to movie work, both soundtrack and acting (he played Robert Johnson in 1998’s “Can’t You Hear the Wind Howl”), and even Broadway.

Christian McBride Trio 3:30 p.m. Feb. 23 at Murry’s

The opportunity to see bassist Christian McBride, who has always been the very soul of sophisticated intimacy, in a small club setting like Murry’s is a luxury we owe to the prestige and connections of Jon Poses’ “We Always Swing” Jazz Series. Many may not remember that among McBride’s many Columbia appearances, he was the host and mainstay of 1995’s WAS 10th anniversary band. That event was emceed by Bob Costas and the set list was jazz-baseball standards only. The

inside columbia february 2014

christian mcbride

late, great Ray Brown made a special trip to that show just to duet with the then-prodigy McBride on “Two Bass Hit.” Philadelphia-born and Julliardeducated Christian McBride, although almost a generation younger that Kevin Moore, shares the same mission of extending and even updating the importance of tradition in black music, specifically jazz. Like blues, jazz often relies on improvisation, and plying the waters between traditional and tradition-bound can be tricky. But both McBride and Keb’ Mo’ are always adventurous, bringing youth and energy to a myriad of musical traditions as opportunities appear. McBride has become the go-to jazz presence on many a rock and funk album (succeeding the late Sonny Rollins in this often-dubious regard) in much the way Keb’ Mo’ waits in the wings as blues éminence grise Taj Mahal ages, albeit actively. In a club setting, playing trio arrangements in a town where he is well-known but with the pressure off (because it’s Columbia), this should be another memorable set and another link we can place in the chain of midMissouri jazz history that includes Charlie Parker’s color barrier-breaking appearance at Mizzou’s Homecoming in the late 1930s. Same chain, different times.

Kevin Walsh considers himself a student of music’s effect on people. Since moving to Columbia in 1975, his professional ventures have included music retailer, radio show host and a brief stint as Truman the Tiger. He currently hosts “The (So Called) Good Life,” from 3 to 6 p.m. every Wednesday on KOPN 89.5 FM and streaming live at www.kopn.org. february 2014 inside columbia

datebook

reviews in a flash

movies

“The Monuments Men” If it hadn’t actually taken place, it would seem like a preposterous scenario surely created by the fertile imagination of a fiction writer: a megalomaniacal military leader has soldiers systematically round up (read: steal) almost 1,000 years’ worth of the world’s greatest works of art from a number of countries and hold them hostage with standing orders to destroy everything if his regime falls. This atrocity, of course, pales in comparison to the many more unthinkable acts Adolph Hitler and his Nazi followers performed on their fellow human beings, but that does not negate the fact that a large portion of the world’s collective culture and history was also once in danger of being erased in one broad stroke. So, how did our artistic treasures survive World War II? This is the question answered in “The Monuments Men.” Based on a true story, “The Monuments Men” chronicles the tale of an unlikely band of heroes — seven museum directors, art curators,

historians and artists who are experts in various types of fine art, not the art of warfare. The men accept President Franklin Roosevelt’s mission to go deep into Germany, rescue the seized masterpieces, and return them to their rightful owners. It’s part treasure hunt and part art heist, an adventure in which not only the men’s lives are at stake, but also the life’s work and greatest accomplishments of thousands of others who devoted themselves to making the world a more beautiful place. Their mission is a quest for a world in which mankind is united by the need to understand and transcend what it means to be human. — reviewed by amanda stafford (Columbia Pictures / Sony) Wide Release: Feb. 7 Starring: George Clooney, Matt Damon, Bill Murray, John Goodman, Cate Blanchett, Hugh Bonneville Trailer: www.monumentsmenmovie.com Genre: Action, war, historical drama Rated: PG-13

music: 5 album releases

“love, marriage & divorce”

Artists: Toni Braxton & Babyface (Motown) Release Date: Feb. 4

inside columbia february 2014

“the outsiders” Artist: Eric Church (EMI Nashville) Release Date: Feb. 11

“peroxide”

Artist: Nina Nesbitt (Universal Music Group) Release Date: Feb. 17

“hellos”

Artist: The Fray (Epic) Release Date: Feb. 25

“slow me down”

Artist: Sara Evans (RCA Nashville) Release Date: March 4

books

“tHE HUMANS” By Matt Haig (Simon & Schuster, 2013)

Premise: A human discovers the secret to the universe in a mathematical equation first posed in the 19th century by Bernhard Riemann. (Kudos to Haig for making me research Riemann. I greatly enjoy learning about history through fiction.) Aliens are aware of this evolutionary leap by humans and send one of their own to assassinate anyone who has knowledge of this discovery. The alien is disguised as the very person who made the discovery: Dr. Andrew Martin. How delightful The Humans sounded at first glance. The first 30 pages are hilarious. Haig has a wonderful way with dark comedy and his perspective on human tendencies and behavior is a nice mirror held up to ourselves. I was so tickled by the writing that I read it aloud to family members. How discouraging to ultimately find a geocentric, clichéd storyline of aliens who are superior in intellect but who lack the messiness of human emotions and need those emotions to become better aliens. Wasn’t this covered by “Star Trek” back in the ’60s? It seems that poetry, peanut butter and music can sooth the savage alien. Soon choices are made with predictably horrible results. People live, people die. The earth keeps spinning. Haig’s novel disappoints because the alien’s trajectory lacks conviction. — reviewed by amy crump february 2014 inside columbia

datebook

february events

and the MPC/GBC Craft Studio. Free; 5 to 7 p.m.; 518 Hitt St.; 573-882-2889; www.craftstudio.org

Calendar February 2

Pizza Tree owner John Gilbreth will teach a class in Pizza Art at Inside Columbia’s Culinary Adventures Center. He’ll share his secrets for hand-mixed dough, baking restaurant-quality pizza at home and his creative approach to flavor combinations. $34.95; 6:30 p.m.; 47 E. Broadway; 573-442-1430; www.comoculinaryadventures.com

February 3–8

Over the course of seven days, the Mizzou New Play Series will present seven new, risky plays written by members of the Missouri Playwrights Workshop. This award-winning group has created work specifically for this week that promises to be fresh and exciting. Join local theater lovers at

inside columbia february 2014

the Corner Playhouse for a weeklong adventure in playwriting directed and produced by David Crespy. $5; 7:30 to 9:30 p.m.; Fine Arts Building (MU campus); 573-882-PLAY; www.theatre.missouri.edu

February 3–13

The “onefootbuyonefoot” art exhibition at the University of Missouri’s Craft Studio in Memorial Union, will offer sales of 12-inch-by-12-inch artwork by University of Missouri students, staff, faculty and community members. All work will be up for silent auction from the start of the exhibit on Feb. 3 through 6 p.m. on Feb. 13. A closing reception will take place from 5 to 7 p.m. on Feb. 13. Proceeds from the auction will benefit the artists, the MU Fiber Arts Club

February 6

The timeless music of the Swedish group ABBA comes to the Jesse Auditorium stage in “Mamma Mia!” This beloved story of enchanted nights, love, laughter and friendship follows a mother and her daughter in a Greek island paradise as they face the three men who could possibly be the young woman’s father. “Mamma Mia” is the ultimate feelgood show. From $19; doors open at 6:30 p.m., show at 7; Jesse Hall (MU campus); 573-882-3781; www.concertseries.org

February 6–9, February 13–16, February 20–23

The Mel Brooks classic tale of a singing and dancing laboratory experiment in the largest tuxedo ever made, “Young Frankenstein” comes to the Columbia Entertainment Company for a night of laughter and entertainment. Enjoy the hilarious story, music and lyrics at the directorial hands of Melissa Webel and Bob Bohon. From $10; 7:30 p.m., 2 p.m. Sunday matinees; 1800 Nelwood Drive; 573-474-3699; www.cectheatre.org

February 7

It’s twice as much fun for Mizzou sports fans at Beauty & The Beast in the Hearnes Center. The nationally ranked Missouri wrestling team hosts the University of Buffalo in a Mid-American Conference matchup while at the other end of the arena Tiger gymnasts compete against the Redhawks of Southeast Missouri State. $5 general admission, $3 youth & seniors; 6:30 p.m.; 700 E. Stadium Blvd.; 800-CAT-PAWS (228-7297); www.mutigers.com

February 9

Percussion ensemble So Percussion will perform its worldwide acclaimed creative works at the historic Missouri Theatre. The ensemble has produced 13 albums and toured the world performing its original works. The group also collaborates with other artists such as Dan Deacon and Medeski, Martin & Wood. From $7.50; 7 p.m.; 203 S. Ninth St.; 573-882-3781; www.concertseries.org

February 11

Grammy Award-winning blues musician Keb’ Mo’ (aka Kevin Moore), will perform with his band at Jesse Auditorium. The Delta-blues-inspired musician won three Grammys and was a key figure in the acclaimed 2003 PBS series “Martin Scorsese Presents The Blues.” Read more on Page 26. From $14; 7 p.m.; Jesse Hall (MU campus); 573-882-3781; www.concertseries.org

February 13

The Mizzou men’s basketball team takes on Arkansas at Mizzou Arena. Cheer on the Tigers as they hit the court to take down the Razorbacks and former Mizzou coach Mike Anderson. Price TBD; 6 p.m.; 1 Champions Drive; 800-CAT-PAWS (228-7297); www.mutigers.com

February 14

An elegant dining experience awaits couples during the Valentine’s Day Dinner at Inside Columbia’s Culinary Adventures Center. The evening features a six-course meal comprised of dishes inspired by and symbolic of love. Each course is paired with a specialty wine, hand-selected from the private wine cellar of Inside Columbia’s Culinary Adventures. Reserve your seats today, as space is february 2014 inside columbia

limited for this intimate, romantic dining experience. $75; 6:30 p.m.; 47 E. Broadway; 573-442-1430; www.comoculinaryadventures.com

February 14–16, 21–22

Written by Anton Chekhov — called the father of modern drama — the play “Uncle Vanya” is a timeless tale with a dramatic climax. Relationships are tested when a successful professor and his young bride visit the professor’s country estate. Hidden love triangles, fears that lives have been wasted and a decision to sell the estate create havoc that tests morals and loyalties. The PG-rated play will examine the actions and consequences of daily life on the Macklanburg Playhouse stage at Stephens College. From $7; 7:30 p.m.; 100 Willis Ave.; 573-876-7199; www.stephens.edu/performingarts

February 14–16, 21–23

Talking Horse Productions presents the dynamic musical, “Songs For A New World” at Talking Horse Theatre. The plot takes audience members from the deck of a 1492 Spanish sailing ship to a ledge 57 stories above Fifth Avenue. The startling array of characters includes a young man determined to make

basketball his ticket out of the ghetto and a woman whose dream of marrying rich nabs her the man of her dreams in a soulless marriage. From $10; 7:30 p.m., 2 p.m. Sunday matinee; 210 Saint James St.; 573-268-1381; www.talkinghorseproductions.org

February 15

Learn the secrets behind great food and wine pairings during He Said Food, She Said Wine at Stone Hill Winery in Hermann. Find out how wine and food do (and sometimes do not) harmonize. Sample, taste and have some fun. Bring a friend for even more. $15; 11 a.m. to 12:30 p.m.; 1110 Stone Hill Highway, Hermann; 800-909-9463; www.stonehillwinery.com

February 20

It’s a crosstown duel when the Stephens College basketball team hosts the women of Columbia College. The Stars take on the Cougars in this late-season game at Stephens’ John & Mary Silverthorne Arena. $5 for general public, free for Stephens staff, faculty & students; 7 p.m.; Dorsey Street (Stephens campus); 573-876-7212; www.stephens.edu/athletics

February 20

Join Chef Brook Harlan for a Cajun cooking class at Inside Columbia’s Culinary Adventures Center . For this Fat Tuesday class, Harlan will share the fundamental food elements of the annual celebration. “Laissez les bon temps rouler!” $34.95; 6:30 p.m.; 47 E. Broadway; 573-442-1430; www.comoculinaryadventures.com

February 20–23

Stephens College’s Macklanburg Playhouse presents the coming-of-age play, “Crooked,” the PG-13 story of an awkward 14-year-old girl named Laney. An aspiring writer with a grand imagination, Laney moves to Oxford, Miss., with her divorcée mother, who is in crisis. Laney embarks on a hilarious spiritual and sexual journey that challenges her mother’s secular worldview as she discovers that divine and earthly love are not so far apart. From $7; 7:30 p.m., 2 p.m. Sunday matinee; 100 Willis Ave.; 573-8767199; www.stephens.edu/performingarts

February 21–22

Helena loves Demetrius. Demetrius loves Hermia. Hermia loves Lysander. And Titania loves an Ass. Over the course of one magical, moonlit night,

Shakespeare’s comic fantasy, “A Midsummer Night’s Dream,” brings together star-crossed lovers, feuding fairies, magic, music, myth and a band of bumbling “rude mechanicals” to lampoon our mortal obsession with “true love.” The University of Missouri Theatre Department presents this classic tale, directed by Cheryl Black, at MU’s Rhynsburger Theatre. From $10; 7:30 to 9:30 p.m.; Fine Arts Building (MU campus); 573-882-PLAY (7529); www.theatre.missouri.edu

February 22–23

Follow your heart … to the chocolate and wine. For two days in February, wineries along the Hermann Wine Trail are opening the doors to their tasting rooms and filling them with chocolate and wine pairings for the Chocolate Wine Trail. Limited tickets are available and must be purchased in advance online. Each ticket includes a souvenir wineglass. $30/person; 10 a.m. to 5 p.m. Saturday, 11 a.m. to 5 p.m. Sunday; Hermann; 800932-8687; www.hermannwinetrail.com

February 23

Murry’s restaurant plays host to “Sundays @ Murry’s” during the “We

Always Swing” Jazz Series performance of the Christian McBride Trio. Bassist Christian McBride has been coming to Columbia to play jazz for more than 20 years. Read more on Page 26. From $18; first-show doors open at 2:30 p.m., show at 3:30, second-show doors open at 6 p.m.; show at 7; 3107 Green Meadows Way; 573-449-3001; www.wealwaysswing.org

February 27

Take a trip down sensory lane and be wowed by the difference food can make when paired correctly — or incorrectly — with wine. Join Chef Craig Cyr of The Wine Cellar & Bistro for A Perfect Pairing at Inside Columbia’s Culinary Adventures Center. Cyr’s class will focus on the preparation of winefriendly foods, as participants learn basic food affinities and afflictions in order to create a perfect pairing. $34.95; 6:30 p.m.; 47 E. Broadway; 573-442-1430; www.comoculinaryadventures.com

February 27–March 1

Come one, come all for the One Act Play Festival at Hickman High School. Presented over the course of three days, students write, direct, act and produce oneact plays for audiences of all ages to enjoy.

Some promise to be funny, others dramatic — ensuring a wide range of topics and creative explorations by students. $3; doors open at 7 p.m., curtain goes up at 7:30; 1104 N. Providence Road; 573-214-3000; www.hickmanhighschooltheatre.com

February 28–March 2

The Stephens College Annual Dance Company Spring Concert features students performing classic ballet, modern dance, jazz and tap. The evening at the Macklanburg Playhouse on the Stephens College campus will also feature a highlight performance of world dance selections. Treat your littlest ballerina or your inner dancer to a night of refined dance. From $8; 7:30 p.m.; 100 Willis Ave.; 573-876-7199; www.stephens.edu/ news/stephensevents/performingarts

stay connected If you’re hosting an event Columbians should know about, share it to our online calendar. To submit an event, visit www.InsideColumbia.net/Calendar and register an account. Fill in the event’s information in a brief form and click Save.

life

tales of the town style

shopping

PERSONAL FINANCE

WEALTH MANAGEMENT

BUSINESS PLANNER

business briefs

RED SUEDE SHOES In need of a sole mate this Valentine’s Day? Try stepping out in a rouge-tinged statement shoe. This passionate color is on-trend for winter 2014. Kick up your heels and confidence at the same time. — MORGAN McCARTY

Red “Nelson” booties by Qupid, available at Breeze ($49)

photo by l.g. patterson

february 2014 inside columbia

style l by kristen herhold

Little Red Dress

Spice things up with a little color.

The little black dress is a closet staple. It’s time, though, for that LBD to move over and make room for some colorful additions. Why not defy the norm with a new dress in a new color? Stand out in the month of love with a little red dress.

Get The Look

Red dress by A+ Ellen, available at Envy ($24.99) * Pixie Dust tweed jacket by Love Riche, available at Elly’s Couture ($99.99) “Angelonia” necklace by Tiffany Rose Designs, available at Elly’s Couture ($115) * Brown studded clutch, available at Glik’s ($30) Drop earrings by Elizabeth Garvin, available at Poppy ($264) * Gold cuff by Tana Acton, available at Poppy ($268) * Black velvet “Mirror” booties by Qupid, available at Breeze ($49)

inside columbia february 2014

photos by l.g. patterson

february 2014 inside columbia

shopping l by morgan mccarty

Sole Mates When you come across that iconic statement shoe, it can feel like a match made in heaven. The color, the height of the heel and the design of the shoe all fall into place. Inspired by the color palette of love, here is a selection of shoes for you to stride out in style. Careful though, those new boots could quickly become your new beau.

Red leather “Selma” bootie by Naya, available at American Shoe ($159)

Red patent leather classic heel by Aetrex, available at Dryer’s Shoe Store ($140)

Purple flats by Bamboo, available at Breeze ($29)

Red cowboy boots with studs by Corral Boots, available at Dryer’s Shoe Store ($301)

Magenta ballet flat by Toms, available at American Shoe ($79)

Red “Pistol Flat” by Michael Antonio, available at Elly’s Couture ($59.99)

Red pumps by Softwaves, available at Dryer’s Shoe Store ($154)

Red booties by Rieker, available at American Shoe ($140)

inside columbia february 2014

photos by l.g. patterson

february 2014 inside columbia

personal finance l by morgan mccarty

’Til Money Do Us Part Finances can affect your marriage more than you think.

arriage means uniting many of life’s details — including bank accounts. Most couples choose to join their finances and share accounts as a pair. Although this choice

has many benefits, it also, perhaps unsurprisingly, attracts debate-filled discussions and squabbles about correct financial mapping. Clarissa Hobson is a certified financial planner and member of the National Association of Personal Finance Advisers.

She has nearly 15 years’ experience dealing with clients who come to her as a couple. Hobson walks through some of the major struggles her clients face on a regular basis.

Communication

Often, one member of a couple primarily handles the family finances. While this responsibility falls to whomever feels most comfortable managing the household books, the downfall is that his or her partner is often left in the dark. And when it comes to making major financial decisions, such as purchasing a home, financing college tuition or dealing with a major life event, the partner who has enjoyed blissful ignorance is surprised to learn the financial challenges they face as a couple. “Even if one person finds it tremendously boring, I think it’s really important to at least have an awareness of what sort of accounts you have, and what your finances look like, so that you’re not blindsided by things down the road,” Hobson says. “Just having those lines of communication open and making sure that both parties are a part of the process and they are aware of what their circumstances are will provide peace of mind,” Hobson says.

Financial History

People who marry are often surprised to learn their partner comes with a little something extra: a mountain of debt. Whether student loans, car loans or credit card debt, you’ll want to know what you’re getting yourself into so that you can plan to deal with the debt as a couple. Hobson advises this might not be the question to ask on the first date, but once things start to get serious, it’s appropriate to inquire about your partner’s finances. “It’s really like anything in your past that’s important,” Hobson says. “Any sort of information that’s important to convey, such as your financial information, is key.”

inside columbia february 2014

If partners aren’t transparent about their financial history and present situation, it can put a damper on the couple’s future goals, Hobson says. That’s why it’s also important to keep the communication lines open as a couple progresses through life. A talk about finances in the beginning doesn’t end the discussion. Make sure both partners are informed and aware of finances each step of the way.

“It’s really important to at least have an awareness of what sort of accounts you have, and what your finances look like, so that you’re not blindsided by things down the road.” — Clarissa Hobson Stay Positive

It can be difficult to stay positive about finances at any point in life. Whether worrying about retirement, saving for a family vacation or just generally trying to build savings, Hobson says it’s important to stay positive and keep things fun. “One thing that can make it really fun is having specific savings goals and rewards in place for when you achieve them,” Hobson says. She suggests putting something in place to look forward to, other than the excitement of simply paying off debt. Hobson also recommends couples approach their finances with an open mind. “I think oftentimes people have their own personal views about their finances,” she says. “So, trying to go into it in a very open-minded way makes it a little more relaxed, more comfortable.” Couples may not get everything they want out of their finances, but if they compromise their investment styles and approaches to financial management, Hobson says the chances for success are greater.

wealth management l by morgan mccarty

Retirement Ready? Learn to manage your retirement finances. Planning for retirement can be confusing and convoluted. Just ask Jack White, a fee-only financial planner and member of the National Association of Financial Planners Association. He’s been helping individuals and couples look at their finances and plan for the future for more than 20 years. Here are five tips from White for planning and managing retirement accounts wisely.

sit down with your partner and decide what retirement looks like to you.

plan for the future “I think you should spend a little time thinking about what retirement means to you and doing some planning,” White says. Most people don’t start thinking about retirement until they near retirement age. White recommends taking the time to sit down with your partner and decide what your retirement looks like to you. Such a discussion will clarify what you need to be saving on a regular basis. White suggests using online software — although he warns they are based on averages and assumptions — or visiting with a financial planner. Either way, knowing where you want to go will help you know what you need to set aside to get there. “The astounding part,” White says, “is how little it takes if you start early enough.”

contribute in the present “The standard rule of thumb that all planners and accountants will tell you is that if you work for a company that has a 401(k) plan and is willing to match a part of your contribution, then at least be contributing that amount because you’re just leaving money on the table if you’re not,” White says. Take care to educate yourself on the terms of your plan. There may be annual adjustments to the matching amounts on contributions and most 401(k) plans have vesting schedules (typically three to six years). This means your matched funds might not be immediately available — if you take the money or leave your job before your matches are fully vested, you’ll lose some of that money your company matched.

inside columbia February 2014

think twice before withdrawing There are reasons to leave the 401(k) fund in an employer’s hands, White says, as opposed to withdrawing it or moving it to a different plan. If you take any money out of the plan before you retire, you could also be hit with early withdrawal penalties and income tax. “You’re going to lose 20 percent of it because your employer is required by the IRS to withhold it for taxes,” White says. If you leave your job, you also can move the money you have accumulated in your 401(k) plan into an IRA rollover account at a mutual fund company or discount brokerage. According to White, this will give you more investment options and greater withdrawal flexibility. If you choose to do this, be sure to request a direct rollover — so that the funds go from your employer to your new fund manager and not to you. With a direct transfer, the former employer doesn’t have to withhold a portion of the money for taxes.

Another option is to leave the money with your employer and collect it later. The worst thing you can do, though, White says, is cash out and take the money as a distribution. Your investment will no longer have the advantage of growing without the overhead taxation and you’ll be hit with early withdrawal penalties. Pension plans, on the other hand, cannot be touched until you reach retirement age.

educate yourself “I think the best thing that folks can do in planning for retirement is to educate themselves on the resources that can help them from well-educated individuals who really have their best interest at heart,” White says. Utilize the Internet’s financial planner resources. At the very least, White urges, educate yourself on financial terms. “Education is the key, I think, for making that huge choice of moving into that next stage of their life that we refer to as retirement,” he says.

february 2014 inside columbia

business planner l by morgan mccarty

Start Smart Ask these questions before you start your new business.

“One of the key ingredients of success is that you have to be teachable,” Arendt says. Read books, talk to people and attend seminars. Never stop learning and trying new things.

Do I have the necessary skills?

You might be able to provide the service you’re selling, but do you know the basics of owning your own business? To run a successful small business, you have to be good at making decisions (and often good at making decisions quickly). You have to be able — and willing — to take on numerous responsibilities. Additionally, running your own business, especially at the get-go, means that you’re not just the CEO, Arendt says. Often times you’re the customer service, billing and management departments as well.

#4 More people than ever are starting their own businesses — from small creative pursuits to restaurants, consulting firms and much more. But what does it take to get there? Before taking a great leap of faith, check out this advice from Elinor Arendt, chapter president of Mid-Missouri SCORE. a national nonprofit association dedicated to educating entrepreneurs and helping small businesses start, grow and succeed. Arendt suggests entrepreneurs ask themselves the following questions to gain perspective on the adventure they’re about to begin. Arendt recommends joining a networking group and striving to communicate with other business owners. “Business is connecting and solving problems,” she says. “People are very kind, very generous and very giving. If you need something, you have to learn how to ask.” 44

inside columbia february 2014

Have I set goals and do I have a plan for reaching them?

Before you set sail on the good ship entrepreneur, ask yourself where you want to go. Determine your goals and then write them down. “As mentors and counselors, we’re interested in success and in studying success,” Arendt says. “The chances of succeeding are 30 percent better with written goals. The chances if you have accountable partners go up to 75 percent.” According to Arendt, accountability is part of the structure. If you write your goals down, they become authentic and organized. Goals also give you something to strive for and a road map to follow.

Am I passionate about my product or service?

“You have to have some fire in the gut, and that’s not something you can buy or manufacture,” Arendt says. Being passionate goes beyond loving what you do. It also means knowing all there is to know about your chosen niche. Connect with other people in your field, read all that you can and never stop improving and honing your passion.

Have I fully considered the financial implications of starting a business?

Can your savings support you and your family in the event your business doesn’t take flight immediately? Arendt suggests people consider how much money they want to be earning at the end of the first year, how much they will need to survive, what they need to get off the ground, what overhead costs look like, etc. She emphasizes the importance of goal setting and warns neophytes not to quit their day jobs until that small business really takes off. “If you aim at nothing, you will hit it,” Arendt says.

Is my support system in place?

Do you have a mentor who can help steer you through the difficult and unforeseen problems ahead? Do you have a group of people to share your goals with? Arendt says there are three things to keep in mind as a small-business owner. › Nobody operates in a vacuum. › What we think, and the people who surround us, affect most of us. › It’s fairly important when you’re running your own business to have a regular communication time with other people, because it doesn’t matter what type of business you’re in, you all face the same issues as business owners.

february 2014 inside columbia

business briefs

spotlight

Inside Track Find out who’s making news in Columbia. Columbia-based digital media company Division-D, formerly 3 Interactive, has promoted Lori Ritchie to chief operating officer and Ann Wilhelm to chief executive officer. Wilhelm succeeds Bobby Campbell who will stay on as an adviser to the company. Wilhelm, who previously served as chief operating officer for Division-D, will lead the strategic direction of the company with a focus on developing and implementing strategies to drive revenue growth and increase profitability. Ritchie previously served as vice president of operations. In her new position, she will have executive responsibility for all of the company’s day-to-day operations. Ronald McDonald House Charities® of MidMissouri, a nonprofit organization that serves families with children receiving medical care in Columbia, has selected three new members for the organization’s board of directors. The new members are Mark Mehle, McDonald’s Restaurants; Jolene Schulz, First State Community Bank; and John States, Little Dixie Construction. The new board members’ terms began Jan. 1, and will run through Dec. 31, 2015. Mike Morgan of McDonald’s Restaurants left the board of directors and was recognized for his six years of service to the charity, including a term as board president. Keith Schawo of Central Trust & Investment Co. completed a two-year term as board president in December and will serve as past president in 2014. Jeff Hilbrenner, an attorney with Harper, Evans, Wade & Netemeyer, moved into the role of board president. Chris Koukola, who has led the University of Missouri’s communication efforts for nearly 28 years, retired from her position as assistant to the

chancellor for university affairs on Jan. 31. As the chief public affairs officer at Mizzou, she has been responsible for an integrated communication, relationship-building and advocacy program that links MU to multiple stakeholders. Koukola oversaw university functions of constituent relations, legislative liaison/advocacy, marketing communications, MU News Bureau, publications and alumni communication, university events, visitor relations and Web communications. As part of its ongoing commitment to offer advanced services to its Prism™ TV customers, CenturyLink Inc. announced that it has launched version 3.0 of its Prism™ TV application. Customers can view content that corresponds with their Prism™ TV programming package through mobile apps on their iOS, Android and Kindle devices. Channels such as Fox News, Universal Sports, Bloomberg, Sony Movie Channel, Starz and 20 additional channels can now be streamed live anywhere from a mobile device. In addition, content from the Hallmark Channel and NBCUniversal may be viewed through the app’s Prism On Demand feature, and this month, segments of the 2014 Winter Olympics are also available. The University of Missouri School of Medicine is one of five recipients of a nationwide Learning Health System Challenge Award from the Association of American Medical Colleges. The award recognizes institutions that have implemented innovative, systemwide processes that improve opportunities for research in quality improvement, health equity or electronic health records. Other recipients include the University of Chicago, Massachusetts General Hospital, Emory University and Vanderbilt University. (continued on page 49)

Former Missouri Tigers quarterback and current Philadelphia Eagles wide receiver Brad Smith recently launched “Design for Brad Smith,” a one-ofa-kind fashion design competition for emerging U.S. fashion designers. The contest gives designers a chance to submit a complete redcarpet look as a handdrawn or digitally created sketch. The winning look will be selected by Smith and a panel of fashion industry professionals, and produced by an experienced fashion production firm. Smith will showcase the produced winning look on the red carpet before and after a MercedesBenz Fashion Week event later this month. “I’d tell the participants to keep it simple,” Smith says. “I like clean, classic lines, with a bit of an edge. Someone took a chance with me and I always want to pay it forward.”

On Jan. 6, Boone Hospital Center welcomed the first patients to the Stewart Cancer Center. The patients moved to a new $5.9 million inpatient oncology unit located on the sixth floor of the hospital’s south tower. It includes 32 private patient rooms and incorporates the latest in health care design for the comfort and safety of cancer patients and their families. The Stewart Cancer Center is a collaboration between Boone Hospital, and Virginia and Norm Stewart. Norm Stewart, a cancer survivor, built a hall of fame career coaching the University of Missouri men’s basketball team. He and his wife, Virginia, chose to work alongside Boone Hospital on this project to help raise awareness of cancer and encourage mid-Missourians to get screened.

inside columbia february 2014

brad smith photo by maya guez; stewart cancer center photo courtesy of boone hospital center

february 2014 inside columbia

(continued from page 46) Newly released government data highlights Boone Hospital Center’s success in minimizing complications following hip and knee surgery. In publishing the data, Medicare designated only 97 hospitals nationwide that are performing better than average for either readmissions or complications following hip and knee surgery. All other hospitals were either performing at an average or below-average level. Boone Hospital is among just three Missouri hospitals — and the only one in the mid-Missouri area — recognized as performing above average at reducing complications such as infections, blood clots and other problems. The other two hospitals recognized by Medicare are BJC HealthCare’s Barnes-Jewish Hospital in St. Louis and Heartland Regional Medical Center in St. Joseph. In the past three years, the Missouri Small Business & Technical Assistance Centers and the Missouri Procurement Technical Assistance Centers, programs of the University of Missouri Extension Business Development Program, have assisted Missouri companies with technical assistance and education, achieving the following results for client firms: • $666 million in increased sales • $661.9 million in investments • $608.2 million in government contracts • $16.8 million in research grant funding • In addition, the MO SBTDC and MO PTAC programs assisted clients in creating or retaining 30,383 jobs. Each year, three banks in The District challenge each other to donate the most blood to the Heart of Missouri Chapter of the American Red Cross through the American Red Cross DowntownBank Blood Drive Challenge. Boone County National Bank collected 88 units of blood, winning the 2013 challenge against Commerce Bank with 76 units and Landmark Bank with 54 units. Throughout last year, each competing bank held two blood drives at their downtown locations, totaling six drives altogether.

Share news about your business with the readers of Inside Columbia. Contact the editor at sandy@insidecolumbia.net or fax your press releases to 573-442-1431.

choc

inside columbia february 2014

››› What’s the question? It doesn’t matter, because the answer to all of life’s important questions — particularly as we flirt with the romance of Valentine’s Day — is chocolate. In this month of love, we indulge our appetite for chocolate with everything you need to know to cook with it, store it, thrive on it, and even win a game of Trivial Pursuit with your knowledge of it.

The Answer Is

olate P h otos

L .G .

Pat t e r s o n

february 2014 inside columbia

›››

What Is Your Chocolate IQ? By Anita Neal Harrison

Calling all chocoholics! You claim a love for chocolate, but how much do you really know about the indulgence? See if you are a true cacao connoisseur or an uninformed fan with this quiz covering the history of chocolate, how it’s made and its intense chemistry.

Which civilization introduced cacao to Europeans in the 16th century? A. Olmec B. Mayan C. Aztec D. Egyptian ( C ) Christopher Columbus confiscated cacao beans from the Aztecs in 1502, but he didn’t realize their value. Two decades later, Spanish conquistador Hernando Cortez brought cacao beans back to Europe, along with the Aztec custom of drinking chocolate. Prior to the Aztecs, both the Mayan and Olmec civilizations in Mesoamerica drank cacao.

When the shell of the cacao bean is removed, what is the name for the part that is left? A. the drupe B. the pulp C. the powder D. the nib (D) The “nib” is the “meat” of the bean. It is ground up to make chocolate liquor, which is then pressed to extract the cacao butter (a pure vegetable fat). The remaining solids are pulverized to make cacao powder.

Why is the first product made in chocolate processing called “chocolate liquor”?

How To Store Chocolate

o keep chocolate at its delectable best, wrap it tightly and store in a cool, dry place. Ideal conditions are between 60 and 75 degrees Fahrenheit and less than 50 percent humidity. When the storage temperature exceeds 75 F, the cocoa butter in the chocolate separates and rises to the surface, causing white streaks or dots, known as “fat bloom.” When the humidity is higher than 50 percent, the problem is “sugar bloom,” which has a similar appearance to fat bloom but is caused by the

inside columbia february 2014

A. because it becomes a liquid when heated B. because it is alcoholic C. because it smells alcoholic D. all of the above ( A ) Chocolate liquor is totally nonalcoholic. It also goes by the name of “unsweetened chocolate” when molded and sold.

Today, which part of the world produces almost three-fourths of the world’s cacao? A. South America B. Central America C. Western Africa D. South Pacific ( C ) The International Cocoa Organization reports that Africa’s share of the world’s cacao production was 72 percent in 2011-2012. The Americas accounted for 14 percent of world cacao production; the Asia/ Oceania region accounted for 15 percent.

Which of these is not one of the three main varieties of cacao beans used to make chocolate? A. Criollo B. Robusta C. Forastero D. Trinitario ( B ) Found in Central America, the rare Criollo tree produces cacao beans

crystallization of the chocolate’s sugar. Sugar bloom also occurs when cold chocolate is moved to a warmer temperature, which is why it’s not a good idea to put chocolate in a refrigerator or freezer. If a piece of chocolate does bloom through either process, there’s no need to toss it. The appearance might be compromised, but bloom has minimal impact on taste. Remember that chocolate can absorb odors, so be sure to wrap it up and keep it away from anything with a strong scent. — By Anita Neal Harrison quiz Sources: Ghirardelli Chocolate Co., World Agroforestry Centre, The Exploratorium

prized for their complex secondary flavors and lack of bitterness. The Forastero is originally from the Amazon region but now grows in West Africa as well and accounts for some 80 percent of world production. Trinitario is a hybrid between Criollo and Forastero. Robusta is a coffee bean variety.

Which of these factors impacts the quality of cacao delivered to a chocolate maker? A. genetics B. terroir C. harvesting methods D. all of the above ( D ) Genetics include the variety of cacao tree. Terroir — or soil and climate — influences cacao flavor, just as it does with wine. Different methods for harvesting, as well as for fermenting and drying, also impact the quality and flavor of the cacao delivered to a chocolate manufacturer. Most chocolate makers buy from a variety of sources to create a proprietary blend of beans.

U.S. Food and Drug Administration standards require chocolate liquor (or unsweetened chocolate) to total what minimum percentage of weight in bittersweet or semisweet chocolate? A. 55 B. 35 C. 15 D. 5 ( B ) FDA “standards of identity” require bittersweet chocolate to have at least 35 percent cacao content and less than 12 percent milk solids.

FDA standards require chocolate liquor (or unsweetened chocolate) to total what minimum percentage of weight in milk chocolate? A. 50 B. 20 C. 10 D. 0 — there is no cacao content requirement for milk chocolate

Q&A

With The Candy Factory Chocolatier Mike Atkinson

( C ) FDA “standards of identity” require milk chocolate to have at least 10 percent cacao content, a minimum of 3.39 percent milk fat and a minimum of 12 percent milk solids.

If you could teach people just one thing about chocolate, what would it be?

FDA standards require cacao butter to total what minimum percentage of weight in white chocolate? A. 50 B. 20 C. 10 D. 0 — there is no cacao butter content requirement for white chocolate

Please finish this thought: “It makes me sad to see people eat chocolate when ...”

( B ) FDA “standards of identity” require white chocolate to have at least 20 percent cacao butter, 14 percent milk solids and 3.5 percent milk fat. However, prior to 2008 there were no legal standards to define white chocolate.

Which of these chemicals in chocolate is known as a “love drug”? A. phenylethylamine B. caffeine C. tryptophan D. flavonoids ( A ) Also called PEA, phenylethylamine triggers release of the neurochemicals epinephrine and dopamine and creates the giddiness and high associated with moments of passion.

The pastry lover in me would love to teach people how to make a proper chocolate ganache [made from cream and melted chocolate]. If pastry makers or home bakers would begin to experiment with making ganaches as the topping for cakes, cupcakes, doughnuts, cheesecakes and other baked goods, I would be one happy customer!

This is a tough one, because I have never been sad watching others enjoy chocolate. I guess, though, when I see someone enjoying the chocolates I have made, I wish they would smell the chocolate before they put it into their mouths. A person will taste so much more of what chocolate has to offer if they consume it through the olfactory senses first before the gustatory perception. It is just like wine: Smell before you taste.

What is the most peculiar chocolate product or pairing you’ve tried — and liked? I did a chocolate-covered pancetta [an Italian meat cured like bacon but not smoked] and really liked it. However, I had the toughest time convincing people to try it, so the chocolate pancetta had one of the shortest production lives of any confection in The Candy Factory’s history, despite being so very delicious.

Do you have a special memory involving a gift of chocolate? In February of 2002, my junior year of college, I attended Baylor University and was dating a girl named Amy Benedetto. Each year at the Valentine’s holiday, I would go back home to Columbia for the week and help my family make chocolate-covered strawberries at The Candy Factory. That particular year, I really wanted to get back to Baylor and see my girlfriend, so I made all the necessary flight arrangements and procured a last-minute ride from Austin to Waco and made it back minutes before midnight on Valentine’s Day to give Amy a box of chocolate-covered strawberries I had made earlier that day. Amy was thrilled to see me and equally thrilled to receive the gift of chocolate-covered strawberries for Valentine’s Day. After she ate a couple of the chocolate strawberries, she asked me, “You can make these anytime you would like?” I told her I could. Years later, Amy agreed to marry me, but I think she made up her mind that night in February 2002 — before I ever asked — that she would marry me! — By Anita Neal Harrison

What chemical in chocolate is toxic to dogs? A. caffeine B. theobromine C. phenylethylamine D. tryptophan

Because it is neutralized, it does not react with baking soda and must be used in recipes calling for baking powder.

( B ) Dogs metabolize theobromine much more slowly than humans. Small amounts can cause vomiting and diarrhea; toxic amounts can induce hyperactivity, seizures and cardiac arrest, among other potentially fatal effects. Theobromine is also toxic to cats, but cats tend to turn up their noses to chocolate and avoid the risk.

Which step in chocolate processing is most connected to the desired glossy finish or sheen? A. fermentation B. mixing C. conching D. tempering

Who is the author of Charlie and the Chocolate Factory? A. Kenneth Grahame B. Lewis Carroll C. Roald Dahl D. Charles Dickens ( C ) British author Roald Dahl published Charlie and the Chocolate Factory in 1964.

Cacao is naturally acidic. What is the name for cacao treated with an alkali? A. Dutched chocolate B. white chocolate C. neutral chocolate D. broma chocolate ( A ) “Dutched” refers to the nationality of the chocolate maker, Coenraad Johannes van Houten, who developed the process to neutralize the acidity of natural cacao. Dutched cocoa is milder in flavor than natural cacao.

tips for cooking with chocolate

( D ) Tempering is one of the final steps in chocolate production. Just before it is molded, chocolate undergoes a heating and cooling process that causes the processed cocoa butter to harden into a tight, uniform crystalline pattern that provides the sheen.

What word do chocolate connoisseurs use to refer to the sound chocolate makes when broken? A. crack B. snap C. pop D. bite ( B ) The snap reveals much about the chocolate’s texture. The amount and quality of the cocoa butter in the chocolate, how finely ground the chocolate particles are and how well the chocolate was tempered all affect snap. Because of their higher milk and butterfat content, white and milk chocolate have a gentler snap than dark or semisweet chocolate.

Q&A With Chocolate Maker

Alan McClure, Owner Of Patric Chocolate If you could teach people just one thing about chocolate, what would it be? Chocolate is made by only a small number of companies like us; most companies buy premade chocolate.

Please finish this thought: “It makes me sad to see people eat chocolate when …” When they are eating chocolate that is mostly sugar. Most mass-produced chocolate fits that definition.

If you could travel back in time, what moment in chocolate history would you like to see and why? I would like to see the creation of the conching process [a step that follows mixing all of the chocolate’s ingredients and results in each particle of chocolate becoming coated with cocoa butter], supposedly invented by accident by R. Lindt.

What is the most peculiar chocolate product or pairing you’ve tried … and liked? Our Mocha OMG [a chocolate bar made with espresso coffee beans] with a semisweet Missouri white wine. It worked!

About 10 years ago, the chocolate industry saw a demand for “high cocoa content” chocolate. Is this still a trend? What other trends are impacting the chocolate market? It is still a trend, but most chocolate on the market is still mostly sugar. — By Anita Neal Harrison

hocolate comes from the cacao bean, which grows on the Theobroma cacao tree. The beans are ground and then pressed to extract cacao powder and cacao butter. Chocolate is produced by forming an emulsion of the cacao butter and powder, to which dairy products such as milk and butter are added. ¶ There is no distinct difference in the grading of chocolate as it pertains to the bean it’s derived from. The quality of chocolate depends on the blend of beans used and the quality of other ingredients that go into the making of each brand. ¶ The process of melting and cooling chocolate to form beta crystals is called tempering. The tempering process is necessary for sculpting chocolate and making confections. ¶ Never allow water to come in direct contact with chocolate. Water will break the emulsion and separate the fats from the dry solids, turning your ganache into a gritty, lumpy mass. ¶ Don’t overheat chocolate; it will lose its sheen once it gets too hot. — By dennis clay

inside columbia february 2014

is chocolate health food? By ren bishop

here is just something about chocolate that makes it so irresistibly satisfying. From the first taste and the instant “Mmm,” your body relaxes, your eyes close and your taste buds come alive as cocoa and sugar awaken your senses. It’s only a few seconds of bliss … until the next bite. Excessive consumption of chocolate is a habit full of negative consequences. From obesity to an increased risk of diabetes, the sugary treat can be a contributor. But there are some positive health benefits of chocolate because of its ingredients, according to Dr. William Fay, a cardiologist at University of Missouri Health Care and professor of internal medicine and director of cardiovascular medicine at the MU School of Medicine. “Chocolate contains cacao, a natural element found in the beans of the cacao tree,” Fay says. “Numerous research

studies have generated suggestions that eating products of cacao beans produces beneficial effects on health, particularly cardiovascular health.” Like many products made from plants, chocolate is rich in flavonoids, naturally occurring antioxidants in the cacao trees that produce cacao beans. One type of flavonol that is abundant in chocolate is epicatechin, which has been shown to have beneficial effects such as decreasing the risk of heart attack and stroke, Fay says. “The beneficial effects of epicatechin include lowering blood pressure, improvement of the function of the inner lining of blood vessels and inhibition of blood clotting by decreasing the tendency of blood platelets to stick to blood vessels and each other,” Fay says, “plus the improvement of the function of insulin, which can lower the risk of developing diabetes.”

dr. fay’s healthy chocolate tips

Try to eat more dark chocolate than white or milk chocolate.

Link a chocolate treat to another heart-healthy activity, such as a brisk walk.

Fay points out that research indicates some types of chocolate provide more health benefits than others do. Some studies have suggested that dark chocolate may be healthier than milk chocolate or white chocolate. These studies show that dark chocolate’s higher content of heart-healthy flavonols makes it a potentially healthier option, Fay says. But when it comes to chocolate or any other indulgence, the doctor’s wisdom echoes a tried-and-true dietary maxim: moderation. “When it comes to eating, I’m a big believer in ‘eat your fruits and vegetables every day,’ and ‘everything in moderation,’ ” Fay says. “When you do eat chocolate, do so in moderation. Enjoy it! Don’t top the experience with loads of guilt. However, with the chocolate, resolve to eat the really good foods, like fresh fruits and vegetables, fish, nuts and beans. Bon appétit!”

Limit your consumption if you’re overweight or have diabetes.

When you do eat chocolate, consume only in moderation.

february 2014 inside columbia

Nicholas “NicDanger” Rodriguez relentlessly pursues his dream of becoming a rapper. But does the 23-year-old Columbia artist have what it takes to break into the cutthroat hip-hop industry? BY JESSICA Photos BY L.G.

inside columbia february 2014

WALSH

PATTERSON AND COURTESY OF NICHOLAS RODRIGuEZ

Heavy gold bling, women in bikinis, cars that cost more than most Americans make in a year: all are iconic images in the world of American hip-hop. You won’t find these accoutrements in the lifestyle of Columbia rapper NicDanger. Nicholas “NicDanger” Rodriguez is the antithesis of a high-rolling rapper. The 23-year-old Columbia hip-hop artist is on a mission to break into the music industry, but his dreams don’t swirl around Maseratis and yachts. While Lil Wayne raps about being “Mr. Make-It-Rain-on-Them-Hoes,” Rodriguez’s lyrics criticize those who glorify such ideas. His song “I’m A Rebel” declares: “You do it for the women, for the drugs, for the fame / Hip-hop, I do it ’cause I love it, ’cause I live it, and I give love to above.” Later in the song, he adds: “I’m a rich king, rich in my own way / You rich only when paid.” Marco “BlackGrits” Patterson, a producer at Bluehouse Studio in Jefferson City who has worked with Rodriguez to record some of his songs, says he respects Rodriguez for writing honest lyrics. “You have guys who rap and all they talk about is money, and yet that’s not the lifestyle they live,” Patterson says. Rodriguez doesn’t rap about getting drunk in the club, either. In fact, he doesn’t drink or smoke. “I just don’t see the point,” he says. Instead, his songs deal with subjects he knows well: ambition, pounding the pavement and proving the doubters wrong. While Rodriguez is unfailingly friendly, quick to break into a warm smile, his music reveals the frustration — even bitterness — that goes along with being an up-and-coming artist.

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t’s not just Rodriguez’s rhymes that set him apart from the glam rappers on the radio. Although he’s still developing his own sound, his music seems closer to alternative or underground rap. For Heezers Palace Studios owner and music producer Tim Hanson, Rodriguez’s style calls to mind independent artists such as Tech N9ne and Hopsin. “Nic is a really unique artist in that he doesn’t necessarily fit in the same basket as every other rapper I work with,” says Hanson, who’s helped Rodriguez lay down some studio tracks. “His music is definitely very raw and very straightforward. He doesn’t have to put a lot of glitter on it.” Rodriguez cites a diverse group of artists as his musical influences: Buddy Holly, Immortal Technique, Puddle of Mudd, Arrested Development, Frankie Valli, Chaka Khan, Tech N9ne, Michael Jackson and countless others. In honor of the rapper’s Latino roots — his father is from Venezuela — Rodriguez also listens to bachata and salsa artists such as legendary Cuban singer Celia Cruz. Another crucial influence: Rodriguez’s supportive family, including his parents, Mary and Miguel Rodriguez, two younger sisters and an assortment of aunts, uncles and cousins — many of whom are also involved in the arts. Although Mary and Miguel divorced when their son was young, they’ve always worked together to put him first. Mary jokes that she sometimes has to remind Miguel that she’s the one who delivered their son into this world, but the talk takes a serious turn when she says a lot of families aren’t lucky enough to include an involved father. “It kind of shows in Nicholas,” she says. “I think that helped a lot, in addition to his own drive and determination. I guess it was just a good recipe for success.” Poetry inspires Rodriguez. The seeds of his rap career were planted with fourth-grade poetry assignments at Rock Bridge Elementary School. Rodriguez would write in his composition notebook, and when the teacher said time was up, he found he wanted to keep going. So he began writing poetry at home, too, and that interest in poetry eventually translated to music.

Many notebooks later, after graduating from Hickman High School, Rodriguez took a call center job alongside his mother. “I looked over at him, and he was sitting there on the phone writing,” she says with a laugh.

odriguez says his background in break-dancing — a talent that landed him in a previous issue of Inside Columbia — figures into his musical style as well. “You can dance with your voice, too,” he says. And dance he does: Rodriguez uses what Hanson refers to as “lyrical trickery.” He ramps up or slows down the speed of his delivery to fit the content of each song, and his style can have an aggressive edge. He selects beats and writes hooks that feel true to him instead of just following the latest hiphop trends. “He’s not a real commercial guy, and I don’t think he wants to be,” Hanson says. “He doesn’t want everybody to like his music. He doesn’t want people to dislike him, but he kind of gets a spark under him when he gets comments on his videos.” As Rodriguez puts it: “I stand for being yourself. Some people might not like it, some people might not agree, but at the end of the day, people appreciate it.” Hanson is quick to point out that the lack of a commercial sound doesn’t mean Rodriguez won’t make it in the music industry. “There are lots of artists who have been successful, independent, internally driven,” he says. “You don’t hear Tech N9ne on the radio. You don’t hear Krizz Kaliko or Stevie Stone on Top 40 radio. But their fan base is so tuned in that they sell records and they sell out tours and they make a lot of money.” And while NicDanger might not sound like the artists who dominate Top 40 radio stations, he’s armed with a powerful weapon: an unimpeachable work ethic. “It’s like Daniel-san in ‘Karate Kid,’ ” Hanson says. “He’s going to do the crane kick until he’s the master of the crane kick. That’s how Nic approaches being an artist.” Indeed, Rodriguez never seems to rest. He meets up for an interview just

TOP: When he was just a child, Nicholas Rodriguez told his family he wanted to become famous.

BOTTOM: Rodriguez’s family members are his biggest fans. days after returning from Memphis, where he shot a music video for “Blast Away,” a song from his upcoming mixtape “Poetic & Ignorant.” He’s booked to perform at The Blue Fugue late that night, and the next morning he’ll record some music at Bluehouse Studio. After that, he’ll head to the set of another music video. Between fielding questions, Rodriguez pauses to jot down ideas in the same notebook that appears in his “Blast Away” video.

february 2014 inside columbia

ut it all costs money: recording, video production, travelvenue in town except Roxy’s and Jesse Auditorium, where he and ing. Rodriguez and his friend Kendale “Kid Kase” Williams, Williams are planning a set in the coming months. who does backup vocals for Rodriguez and vice versa, end And he’s been getting attention locally for his song “Columbia up paying out of pocket when they travel for shows. Sometimes Stand Up.” The music video features cameos by well-known they earn enough to cover their food Columbians such as Veterans United’s expenses, but they still have to shell Sarah Hill, attorney Jennifer Bukowsky, out for gas and hotel rooms. Inside Columbia publisher Fred “He’s not afraid to hit the road Parry and Mayor Bob McDavid, who and travel with his last penny to try delivered baby Nicholas at Boone to get something accomplished,” Hospital back when McDavid was says music producer Tim Hanson. Bluehouse producer Patterson says. still a practicing physician. Rodriguez “He’s motivated. He’s not a quitter.” sprinkles the song with historical “He’s going to do the crane kick So Rodriguez works at a variety references such as the University until he’s the master of the crane of odd jobs to support himself as an of Missouri’s establishment in 1839 kick. That’s how Nic approaches artist. He’s written jingles for Super between rapping the hook: “I’m Sami’s Beauty Supply and the FastCAT from the middle of the middle of the being an artist.” bus system, and he coordinates and middle of the map / Columbia, promotes events for Centro Latino, Missouri, where you at? / The middle two poetry groups, local music venof the middle of the map / Columbia, ues and, of course, his own shows. Missouri, bring it back.” To make the He and Williams canvass Columbia on foot to hand out convideo, he had to rap the entire song 130 times in different locacert flyers. tions including City Hall, Douglass Park, Ninth Street and the “Hand-to-hand combat, that’s what I call it,” Rodriguez says. Columns on the MU campus. Sometimes people refuse the flyers or throw them out right away. Rodriguez’s latest music video, “Blast Away,” is his most pro“You’ve got to love it, though, man,” he says. “I love this, even fessional yet. Between filtered shots of the artist writing and rapthough it hurts. It’s like a double-edged sword.” ping, the video cuts to the Memphis city lights and a time lapse of Hanson calls Rodriguez a strong promoter who the water under the iconic Hernando de Soto Bridge. The will “shake hands and kiss babies, that kind of beautiful footage befits the song Rodriguez says he’s thing.” He gives his take on the rapper’s attimost proud of, a melancholy, vulnerable track in tude: “Let it be known I’m the guy who’s out which he questions aloud whether the strugthere holding up the town. You may not gle is worth it. Over the beat from Fabolous like my music, but you know who I am.” & Pusha T’s “Life Is So Exciting,” Rodriguez raps: “Nobody with me on my mission … Pass me o far, it seems to be working. like they never knew me / NicDanger has opened for So when I make it there / national acts including I’ll make a toast to myBone Thugs-N-Harmony self / ’Cause I tried and Tech N9ne, and he’s in the hardest, worked talks to open for R&B the hardest.” His singer K. Michelle rhymes are this spring. He bookended has performed by a sad, at every

“It’s like Daniel-san in 'Karate Kid,’”

mixtape review: “dangers coming” by NicDanger

NicDanger and Kid Kase perform an opening set for Bone Thugs-N-Harmony’s show at The Blue Note. The Columbia rappers cite Cleveland-based Bone Thugs-NHarmony as one of their musical influences.

smooth chorus sung by Danny Sea: “Should I go or should I stay? I just want to blast away, blast away.” Patterson sees promise in Rodriguez’s material. “Otherwise, I wouldn’t be trying to work with him,” he says.

n an industry saturated with star-struck wannabes, will Rodriguez find success? Perhaps that depends on how one defines “success.” Rodriguez has a modest definition: “A car, a paid-off house and being able to eat,” he says. “To make the music I love and inspire people.” His loftiest wish is to open a performing arts center with Williams for the children of Columbia. When Rodriguez was growing up, he says his teachers weren’t supportive of his artistic pursuits. “They told me my music was silly, told me to get a real job,” he says. He and Williams want to establish a place where children’s creativity is encouraged, not stifled. And he will leave the Champagne dreams to other rappers. “I don’t need to be too flashy,” he says. Yet another refreshing departure from the Kanyes and Lil Waynes of the world. Photos this page courtesy of Michael Lam. Right: Nicholas “NicDanger” Rodriguez (left) and Kendale “Kid Kase” Williams.

Nicholas “NicDanger” Rodriguez’s mixtape “Dangers Coming” is a collection of scrappy songs that practically dare naysayers to bet against the young artist. Featuring original lyrics over a mix of both sampled and original beats, the tracks center on themes of personal pride, self-reliance, contempt for hip-hop fat cats who focus on money and drugs, and — perhaps most frequently — giving the middle finger to the haters. Slightly ominous sounding, “Steal the Show” serves as an introduction to the rapper. His hook is direct: “NicDanger came to steal the show / They didn’t even know.” But it’s juxtaposed against some clever lyrics, such as: “Got big dreams but I’m makin’ little dough … Laugh at myself ’cause I make my own jokes / Make my own money ’cause I make my own quotes.” More laid-back is “Get on My Level,” featuring a minimalist background track dominated by the sounds of electric drums. The overall effect is straightforward and slower-paced, two adjectives often used to describe the Midwest itself — unsurprising, maybe, given that Rodriguez was born and raised in Columbia. His lyrics even include a shout-out to the Show-Me State. “You Oughta Know” samples Billy Joel’s “Movin’ Out” and a song by The Diplomats, also titled “You Oughta Know.” Rodriguez’s former girlfriend Alicia “Aleesia” Smith — who auditioned for “American Idol” last year — sings the original Joel hook: “You should never argue with a crazy mi-mi-mi-mi-mi-mind / You oughta know by now.” After listening to this track, it’ll be stuck in your head for the rest of the day. Although some of the songs on “Dangers Coming” rely on other artists’ beats, Rodriguez’s personal lyrics give listeners a glimpse into the life of a local young man with big-city dreams.

“Dangers Coming” can be streamed or downloaded for free through Rodriguez’s website, www.nicdanger-music.com.

finding

truth The True Life Fund supports the lives behind the lens. B y

M o r g a n

C a r t y

event photos Courtesy of True/False Film Fest True Life Fund

inside columbia february 2014

Have you ever watched a movie and been so affected by its characters that you wish you could reach through the screen and help them? One local charity, True Life Fund, does just this. Operating as a branch of Columbia’s annual True/False Film Fest with the sponsorship of The Crossing church, True Life awards funding to the subjects of a selected film from that year’s festival. ¶ “True/False started the fund in order to give back to the subjects who lend their stories to the documentaries at the heart of our festival,” says Paul Sturtz, co-founder and co-director of True/False Film Fest. ¶ While part of the magic that is T/F plays on the ambiguity that exists between what is true and false in cinema, the fund is a direct magnifier of the truth that some films reveal. Ragtag Cinema’s board of directors facilitates fundraising, and The Crossing raises additional funds. The London-based Bertha Foundation, whose mission is to affect positive change in the world through the combined efforts of activist lawyers, storytellers and social entrepreneurs, has pledged to match up to $15,000 of the money raised by the True Life Fund. The public may also make donations from the time the recipient film is announced in midJanuary until March 31. The fund collects contributions throughout this period, but especially during T/F weekend (Feb. 27–March 2).

Additionally, proceeds from the annual True Life Run benefit the fund. The run takes place early Saturday morning of T/F weekend (March 1); runners travel a route through downtown Columbia, with fun surprises along the way. Over the past seven years, True Life has awarded more than $100,000 to journalists, antibullying and anti-violence advocates, children in need of school supplies, mentors to young girls recovering from sexual exploitation, and other recipients to advance their causes and support their missions.

“It’s important to give back to these subjects who give their lives to these films,” Sturtz says. “The fund recognizes that these characters give a lot of themselves and expose themselves to a lot of scrutiny by collaborating with filmmakers. We want to reward those brave souls.” The process of selecting a film to support is relatively informal, Sturtz says. T/F shows a carefully curated selection of 40 of the best films of the year. “During that process, our curating team — made up of David Wilson, Chris Boeckmann and myself — identifies films with sympathetic protagonists who would inspire an audience to help support their lives and their missions,” he says. Once the team chooses the film, Wilson and Sturtz announce it while attending the Sundance Film Festival in January, and then begin outreach efforts. Over the course of T/F weekend (typically the last weekend of February), contributions are collected and the film’s director and subjects visit local schools and The Crossing to host talks. True Life disperses funds in May. The Crossing became a sponsor of the fund in 2008. The church covers all of the expenses of T/F screening of the selected film and the cost to bring those who made the film and/or the subjects of the film to

Left: Kelby Johnson and Alex Libby from “Bully.” Middle: The Crossing pastor Dave Cover (left) offers an introduction. Right: Eddie Bocanegra, Cobe Williams and Ameena Matthews of the 2011 True Life Fund film, “The Interrupters,” address the audience with T/F co-founder and co-director David Wilson. Left and middle photos by Scott Patrick Myers; right photo courtesy of True/False Film Fest

inside columbia february 2014

true life fund films & recipients Columbia for the festival weekend. The Crossing also publicizes and promotes the recipient film, the fund and the film festival. As a church community, The Crossing also raises additional funds for the filmmaker, subjects and in the case of last year’s fundraiser, the cause of the recipient’s choosing. “In my mind, where the money goes specifically year-to-year is important, but it’s less important than the effort of the film festival and our community to find common ground about something and care about something together in a way that unites us,” says the Rev. Dave Cover, senior teaching pastor and one of the co-founding pastors of The Crossing. “What I love about the True Life Fund film and fund is that it provides a time and a place for us to discuss and do something about a cause or issue that we all care about — that unites us.” The church had originally approached T/F about becoming a general sponsor when Wilson suggested they sponsor the True Life Fund. “It would be a more practical way for us to sponsor the film festival, which is so good for Columbia as a community that cares about the arts and cares about important issues,” Cover says. “But, it also allows us to support something that even better matches our particular values as a church community.” Sturtz says candidates for the True Life Fund must meet certain criteria: l The film must exhibit a high level of craft. l The film must have a sympathetic, admirable and charismatic central subject. l The film must offer good outreach possibilities. l The filmmaker must appear cooperative.

Ty’s Legacy The 2012 True Life Fund recipient was “Bully” — a 2011 film that exposed a raw psychological reality and the families that deal with it on a daily basis. With the

help of a matching grant from the Bertha Foundation, True Life Fund distributed $30,000 to the five families featured in Lee Hirsch’s “Bully.” Sturtz says True Life Fund selected the film because it is an “extraordinarily moving story” with subjects who are brave enough to expose themselves to the world through the film. Directed by Lee Hirsch, “Bully” profiles five families who face bullying in their schools and hometowns. The film exposes the tragedy and triumph that arises from bullying, asking the viewer to consider the impact of bullying on society and the present work being done to eradicate it. One of the film’s subjects, Ty Smalley, was 11 years old when he committed suicide in his bedroom after enduring bullying by a classmate. His parents, Kirk and Laura Smalley, have since founded a nonprofit anti-bullying movement called Stand for the Silent, and commit their time speaking at schools, churches and community groups about Ty, their experience as parents dealing with a victim of bullying, and their hopes and advice for the future. “We’re strictly donation-based,” says Kirk Smalley. “We don’t charge a fee from the schools. If some of them can cover travel expenses, that’s great, but we always manage to find a way to get there.” When the True Life money reached the Smalleys, they had so many schools asking them to visit that they thought it would be impossible to reach them all. “The fund helped provide us the ability to travel to 50 or 60 schools on just that funding alone,” Smalley says. “That funding was so critical at that period to help us keep going, and also get us started on other stuff like putting together toolkits for schools to be able to start their own chapter of Stand for the Silent.” In nearly two years, the couple has visited more than 800 schools and spoken to more than 783,000 children. Stand for the Silent has more than 500 chapters around the

2013: “Which Way Is the Front Line From Here? The Life and Times of Tim Hetherington” (2012), directed by Sebastian Junger. Funds dispersed to Reporters Instructed in Saving Colleagues (RISC) and the Milton Margai School for the Blind. www.hbo.com/documentaries/ which-way-is-the-frontline-fromhere-the-life-and-times-of-timheatherington www.risctraining.org www.miltonmargaischool.org 2012: “Bully” (2011), directed by Lee Hirsch. Funds went to the five families featured in the film. www.thebullyproject.com www.standforthesilent.org 2011: “The Interrupters” (2010), directed by Steve James. Funds awarded to the three individuals, known as “violence interrupters” in Chicago, who were featured in the film, as well as the Kansas Citybased anti-violence group Cease Fire (now known as Cure Violence). www.interrupters.kartemquin.com www.cureviolence.org 2010: “Enemies of the People” (2009), directed by Thet Sambath and Rob Lemkin. Funds went to Sambath to further his efforts. www.enemiesofthepeoplemovie.com 2009: “Burma VJ” (2008), directed by Anders Østergaard. Funds given to depicted journalists for vital equipment. www.hbo.com/documentaries/ burma-vj-reporting-from-a-closedcountry 2009: “Very Young Girls” (2008), directed by David Schisgall. Funds benefited Girls Educational & Mentoring Service (GEMS). www.gems-girls.org 2007: “We Are Together” (2006), directed by Paul Taylor and produced by Teddy Leifer. Funds benefited Children of Agape singing choir of South Africa www.hbo.com/documentaries/ we-are-together-the-children-ofagape-choir february 2014 inside columbia

Audience members rise to their feet in a standing ovation during the 2013 True/False screening of “Which Way Is the Front Line From Here? The Life and Times of Tim Hetherington.” Photo by Taylor Glascock

world. The process continues to be a struggle for the Smalleys. “We’ve done this pretty much all on our own, with a little bit of help from people like the True Life Fund,” Smalley says. “We don’t charge anything to go to schools and a lot of time there’s not much money and they don’t even cover travel, so it takes what True Life Fund has done for us for us to be able to continue.” Hirsch contacted the Smalleys two days after the death of their son. He explained the film he was working on and asked if they would like to be part of it. The couple accepted, knowing they had to spread awareness of the psychological abuse that had led to their son’s death.

“The True Life Fund film and fund [provides] a time and a place for us to discuss and do something about a cause or issue that we all care about — that unites us.” — the Rev. Dave cover “The day after it had happened, Laura and I just knew that we had to make a difference for some other families and kids and let them know they didn’t have to live the same way,” Smalley says. And so, Hirsch came to the town of Perkins, Okla., filmed parts of Ty’s funeral and revealed what the aftermath of bullying looks like. Viewers met the humble and caring Kirk and Laura; Hirsch’s narrative reveals Ty’s personality through his 10-year-old best friend, Trey. “Lee was very unobtrusive; you really didn’t even know he was there,” Smalley says. “He did a wonderful job, I think. His film started a lot of conversations and it’s brought a lot of attention to the problems that these kids are facing in schools and we’re proud to be a part of that.”

inside columbia february 2014

Images Of War Over the course of the last weekend in February, the True/False Film Fest shows 40 films, and the world appears a bit bigger to festivalgoers than it does in everyday life. “The fund is a good reminder of the real people who are the foundation of our festival’s appeal,” Sturtz says. “We use True Life Fund to amplify our community’s connection with the festival and the world.” Last year, the True Life Fund raised $36,760. The fund donated $20,000 to Reporters Instructed in Saving Colleagues — an organization founded by Sebastian Junger, the director of the 2012 T/F film “Which Way is the Front Line From Here? The Life and Times of Tim Hetherington.” Junger’s film is a directorial salute to Tim Hetherington, Junger’s colleague and co-director of the Oscar-winning documentary and previous T/F film, “Restrepo.” The remainder of the funds raised was given to The Milton Margai School for the Blind —

a school for blind children in Sierra Leone that held a significant place in Hetherington’s heart and life story. The Bertha Foundation provided matching funds for the second year in a row. On April 20, 2011, Hetherington was hit by shrapnel from a mortar blast in Misrata, Libya, and bled out on the way to the hospital. Junger founded RISC in response to Hetherington’s death with the mission of promoting the safety of freelance journalists in combat zones by training journalists to treat life-threatening injuries on the battlefield. The True Life Fund earmarked funds to provide training to journalists free of charge. Sturtz says True Life selected the documentary that traces Hetherington’s career as a journalist because of the filmmaker’s courageous and principled life story, Junger’s determined conception of RISC and the quality with which the film was made.

Left: Participants of the annual True Life Fund Run brave the cold to raise money. Right: Cast members of “The Interrupters” cheer on runners during the 2011 run. Left photo by Rosario Chico Vietti; right photo courtesy of True/False Film Fest “I found out and realized after he died that his death was possibly preventable,” Junger says. “He died from loss of blood and none of the journalists around him had received any medical training, so they didn’t know what to do. He had a very dangerous wound, but there are things you can do about it and no one did those things because they didn’t know how.” Junger founded RISC to educate experienced freelance war reporters about combat medicine. “We provide lodging, the course and a combat medical kit to each graduate,” Junger says. “They just have to get to London or New York or wherever we are to attend.” The film brings to light a number of otherwise silent facts, including the obvious but often forgotten notion that the images of war that populate our visual landscape are the work of courageous individuals who put themselves at risk. “Freelancers do probably 80 or 90 percent of frontline report-

ing and are the most underserved, underorganized, undersupported population of the news industry,” Junger says. “It’s one of the projects we’re most proud of,” Sturtz says. “When a small community like ours can write a check for $30,000 to the subject of a film, it can make their lives better and sometimes easier. And that’s a great feeling.”

The Murderous Truth In 2010, the fund sent $10,000 to help fund “Enemies of the People,” the efforts of co-directors Thet Sambath and Rob Lemkin to interview former members of the Khmer Rouge in Cambodia. The film examines “the previously unspoken reality of the killing fields of Cambodia and its impact on victims and perpetrators alike,” Lemkin says. “Enemies of the People” is about Cambodian journalist Thet Sambath and his desire to uncover

the truth about the mass killings that occurred in Cambodia from 1975 to 1979, when Cambodia’s Communist Khmer Rouge government executed nearly a quarter of Cambodia’s population. For more than a decade, Sambath’s effort was a lonely one, Lemkin says, and one taken at great risk. “The True Life Fund was a unique acknowledgment of that effort,” Lemkin says. “He used the money to continue researching the history of the Khmer Rouge and to continue his farm in Cambodia — which he uses to sustain his livelihood and that of his family. I think it was essential income at a very difficult time for him.” The fund gives each film something else: exposure. “For both of us, the great thing about True/False was showing the film to school pupils and discussing the ideas with them,” Lemkin says. “They were some of the best discussions we had anywhere in the world.”

How To Donate True Life Fund accepts donations via check or online. Send checks payable to: True Life Fund, c/o True/False Film Fest 5 S. Ninth St. Columbia, MO 65203 To contribute online, visit www.truefalse.org. february 2014 inside columbia

flavor

recipes & reviews Chefâ€™s Secrets

Cooking With Brook

mixology

104

dining out

106

pass the pistachios

The versatile pistachio is one of the most adaptable nuts for culinary uses and a personal favorite of many chefs. The subtle, sublime flavor translates beautifully into savory and sweet cooking applications. The pistachio tree, a member of the cashew family, grows well in dry, saline-rich soils found in the deserts of Southeast Asia and the western United States. The seed, which requires constant sunlight during the day to ripen properly, can be eaten raw or roasted. â€” dennis clay

photo by l.g. patterson

february 2014 inside columbia

chef â€™s secrets l by dennis clay

Mmm, Mistake A kitchen disaster can lead to sweet desserts.

his recipe is an interpretation of the classic tarte au chocolat, or French chocolate tart. Unlike its American cousin, the chocolate cream pie, there is no baking involved except for the crust, making this a relatively easy recipe to complete. The filling is essentially chocolate ganache â€” or chocolate that has been tempered and mixed with brandy and butter to form a silky smooth texture. I came up with the crust out of necessity one day, having ruined a chocolate cake for a private party. I had no more graham crackers to make

inside columbia february 2014

the chocolate cheesecake again. I did, however, have some oatmeal and cranberry cookies baked and I treated them like a graham cracker crust by crumbling them, mixing in some clarified butter, pressing into a pan and then baking the crust to reset the cookie. My mistake gave me a much tastier, more interesting and flavorappropriate contrast for the cheesecake. The pistachios in this tart are a perfect textural variance to the buttery chocolate. This recipe should make a few more cookies than you will need for a single crust. Reserve the extra cookies after they are baked or freeze one-fourth of the dough for a later use.

dennis clay is the executive chef at Inside Columbiaâ€™s Culinary Adventures. Learn more about Chef Clay and upcoming Culinary Adventures classes at www. CoMoCulinaryAdventures.com. photos by l.g. patterson

pistachio-chocolate tart with cranberry oatmeal crust Crust ⅔ cup butter, softened ⅔ cup packed brown sugar 2 large eggs 1½ cups old-fashioned oats 1½ cups flour 1 teaspoon baking soda ½ teaspoon salt 5-ounce package of sweetened, dried cranberries (such as Craisins) ½ cup clarified butter (melted, unsalted butter that has been skimmed and strained) Preheat oven to 350 degrees. In a mixer, beat the butter and sugar until creamy. Add eggs and incorporate thoroughly. In a separate bowl, blend the oats, flour, baking soda and salt, and then add the dry mix to the wet mix. Combine thoroughly. Add the cranberries and mix until evenly dispersed. Drop heaping tablespoons of cookie dough onto a parchment-lined sheet pan, spaced 2 inches apart. Depending on the size of the scoop, you should have 12 to 14 cookies. Bake the cookies for 12 to 16 minutes or until they are golden brown. Cookies are done when a toothpick is inserted and comes out clean. Cool completely. Crumble 9 cooled cookies into a bowl until the crumbs reach a dry sand consistency. A few chunks are OK. Add the clarified butter and mix well. Using a springform pan, press the crust dough into the bottom of the pan to make a ½-inch layer on the bottom and a 1-inch lip up the sides of the pan. Bake the crust for 12 to 16 minutes or until the surface is golden brown. Test for doneness by inserting a toothpick. Remove from the oven and let the crust cool before filling it. Filling 3 cups semisweet chocolate chips ¾ cup heavy cream ½ pound butter (2 sticks), cubed and chilled 2 tablespoons brandy ¼ teaspoon salt 2 cups ground pistachios Over a double boiler on very low heat, melt the chocolate with the cream, brandy and salt. Don’t overmix! Remove the chocolate mixture from the heat, add butter cubes and mix until the butter is fully incorporated. Add pistachios and stir again. Pour the filling over the crust in the springform pan and cool for 24 hours before unmolding, slicing and serving. february 2014 inside columbia

flavor

cooking with brook l by food editor brook harlan

Truffle Versus Truffle Which indulgent treat wins your heart? Truffles or truffles? There is a difference. Many people have no idea what a truffle is. Every time they hear truffle, they think of a chocolate truffle or of the truffle shape. Actually, truffles can be grouped into three categories. Truffle: a fungus tuber; some varieties can sell for more than $3,000 a pound (pictured above, at left) Chocolate truffle: a sweet chocolate sphere that is rolled in different coatings (pictured above, at right) Truffle shape: a moldable food such as goat cheese or another mixture formed into the spherical shape

inside columbia february 2014

ganache âžť There are three types of ganache (chocolate sauce made with cream): pouring, Parisienne and truffle. All three types are easy to make: boil cream, pour over chocolate and sugar mixture, and then stir. Pouring ganache is one part chocolate and two parts cream, and works best with plated desserts. Parisienne ganache is one part chocolate and one part cream; it is thicker and works well for glazing cakes and cookies. Parisienne ganache is thick enough to spread; when warm, it leaves a very smooth finish. Truffle ganache is two parts chocolate and one part cream. This ganache is extremely thick and cools into

a moldable chocolate for making truffles. Although it has nothing to do with an actual truffle, the ganache gets its name from the resemblance it has to the tuber fungus, the truffle. Describing ganache as simply chocolate and cream mixed together is an oversimplification. The type of sugar in the chocolate you choose, as well as your preference, will determine how much additional sugar you will need. The type of sugar you choose can help you build your flavor profile. Then you can start adding other flavors: spices, cinnamon, nutmeg, liquors (the higher the proof, the less you want to add) â€” the sky is the limit. There are no raw ingredients such as eggs in the ganache that would prevent you from tasting it. Add a little of the flavor you want and taste, then add some more if needed. photos by l.g. patterson

february 2014 inside columbia

European Black Truffle

Pistachio Truffle

Cinnamon Truffle Cocoa Truffle

chocolate truffles 12 ounces semisweet chocolate chips 1 to 4 tablespoons sugar as desired 1 to 2 ounces liquor, such as Irish cream, Kahlua, brandy (optional) 6 ounces heavy cream Coatings as desired

chocolate truffle coating

➻ The coating can be made from just

about anything that can be ground and stuck to softened chocolate. Most things are fairly easy to adapt to coating: nuts, coco nibs, coconut shreds, candy, cookies — grind with a food processor or chop by hand. Cookie sprinkles can be used as is.

If you want a hard crunch like a candy bar but don’t want to temper the chocolate, almond bark is an easy way to coat the outside. Different powders are also popular. I have tried raw powered cocoa on its own, but it is not good. Mix it with some powdered sugar to cut the harshness; the same goes for nutmeg and cinnamon.

brook harlan is a graduate of the Culinary Institute of America in Hyde Park, N.Y. He is a culinary arts instructor at the Columbia Area Career Center.

inside columbia february 2014

Mix the chocolate, sugar and liquor (if desired) together in a tall, narrow container; place a hand blender into the ingredients. In a small saucepan, bring the cream to a simmer, watching carefully so it doesn’t boil over. As soon as the cream begins to boil, pour it over the chocolate chips and other ingredients. Carefully blend until smooth. If the ingredients do not blend smooth, you may need to heat the mixture slowly in a water bath. Be careful that the water only touches the container and not the ganache. When the mixture is smooth, remove the hand blender and chill the ganache for at least 3 or 4 hours, preferably overnight. Using a spoon or mini ice cream scoop, form the ganache into spheres. Roll the truffles in the desired coating; chill for at least 1 hour or up to 5 or 6 days. If you do not have a hand blender, a bowl and a whisk will work as well. You may need a water bath to make the ganache become smooth.

February 2014 www.machens.com

The All-New 2014

MAZDA3 CONNECTED WITH THE ROAD

Prius v Expands Its Hybrid Family Page M15 Volkswagon Touareg X Celebrates 10 Years Of Luxury Page M17

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A Word With Gary February 2014

Visit a Joe Machens Dealership Located in Columbia

s Joe Machens Ford Lincoln Main Showroom 1911 W. Worley St. 800-745-4454 Truck Center 600 Bernadette Drive 800-745-4454 Joe Machens Pre-owned Supercenter 900 Bernadette Drive 573-445-4149

Machens Vandiver 416 Vandiver Drive 888-261-5510 s Joe Machens Toyota Scion 1180 Vandiver Drive 866-519-4450 s Joe Machens BMW 1510 I-70 Drive S.W. 877-269-2660 s Joe Machens Automotive Group Fiat, Mazda and Mitsubishi 500 Vandiver Drive 866-907-0339 s Joe Machens 1710 I-70 Drive S.W. 855-774-7040 s Joe Machens Nissan 201 Nebraska Ave. 877-305-1660 Joe Machens Nissan Pre-owned Center 1717 N. Providence Road 573-446-5010 s Joe Machens Hyundai 1300 Vandiver Drive 800-473-6343 s Joe Machens Volkswagen 1200 Vandiver Drive 855-301-6700 s Joe Machens Chrysler Dodge Jeep Ram 1310 Vandiver Drive 866-242-5884 s Machens Auto Outlet 700 Vandiver Drive 573-442-0700

Located in Jefferson City s Joe Machens Capital City Ford Lincoln 807 Southwest Blvd. 800-234-4953

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Gary Drewing

President Joe Machens Dealerships

Winter’s Grand Goodbye

t marks the end, and a beginning: February — the finale of another mid-Missouri winter, and soon, the arrival of spring warmth and all of the fun that season brings us. Before you know it, we’ll be putting away the snow shovels and getting the mowers ready. I’m ready to see some baseballs flying around! February is a month full of special occasions. Lincoln’s birthday is the 12th, followed by Valentine’s Day on Friday the 14th. A great gift from Cupid would be an all-new 2014 Mazda3, our cover feature. Never before has a car in this class delivered so much, so well. Loaded with technology and a ton of fun — plus 40 mpg — your special valentine will absolutely love it. We observe Presidents Day on Feb. 17, and Washington’s birthday follows on Feb. 22. At the end of the month, be sure to attend the True/False Film Festival downtown. Joe Machens Dealerships is pleased to again sponsor this four-day fun event, which has garnered worldwide

recognition. The festival kicks off on Thursday, Feb. 27. Since 1963, February has been Heart Month. I encourage you to join us in supporting the American Heart Association, as it battles the No. 1 cause of death in the United States. It is really a great organization, and together we can help do wonders. One more reason to enjoy February? It is Truck Month at Joe Machens Ford Lincoln and Joe Machens Capital City Ford Lincoln! The Ford F-Series has been America’s best-selling truck for 37 years in a row. All month long, you will receive extraordinary discounts on the state’s largest selection of F-150 and Super Duty trucks. Stop by and see why so many people choose Ford F-Series. Get out and have some fun in winter’s last days. Great times are just around the corner. And as always, I hope you enjoy this month’s issue of Machens Advantage. Feel free to let me know your thoughts. My door is always open.

Machens Advantage s M3

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Meet Our Team

Eric George

Shawn Stoermer

How long have you worked for the Joe Machens Dealerships? I’ve been with the organization a little more than two years.

How long have you worked for the Joe Machens Dealerships? I started in August 1999, so I’ve been here more than 14 years.

Finance Manager Joe Machens Nissan

What brought you to Columbia? A former co-worker of mine at a dealership in Wichita, Kan., told me about Joe Machens. I came to Columbia, and the rest is history. What do you like to do for fun? I like to listen to music. I also love the water, so the lake is awesome. And I enjoy traveling, playing chess and going to the casino occasionally. Accomplishment you are most proud of: I am most proud of my upward level of success in the car business. I have remained consistent in that success, in spite of a disadvantaged beginning years ago. I have accomplished this without compromising my personal integrity. I attribute my success mostly to my father, and I am very grateful for that. You’d never guess that … when I was 19 years old, I took my overtime check from Christmas and bought a one-way ticket to Rome, Italy. It was all I had. I flew there with $40 in my pocket and borrowed money to get home months later. Why I’m proud to be affiliated with the Joe Machens Dealerships: Joe Machens is clearly an extremely successful and fast-growing company, with some of the most brilliant, talented people I have ever worked with. They also focus on customers first. That means a lot to me. I am proud to be a part of that. Your first car: I paid $150 for a rusted-out 1978 four-door Chevy Nova. I bought it from a co-worker who was going into the military.

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New Car Lot Attendant Joe Machens Ford Lincoln

What brought you to Columbia? We moved here from Burlington, Iowa, when my dad got out of the service at Fort Leonard Wood. I was in the first grade. What do you like to do for fun? We like to go camping, watch and attend Mizzou football games, and go to sprint car races in Knoxville, Iowa. Accomplishment you are most proud of: I have two awesome boys, 4-year-old Mattson and 7-month-old Oliver. They are two cool kids. You’d never guess that I … met my beautiful wife, Jessica, when she was a student and worked part time at the dealership. Why I’m proud to be affiliated with the Joe Machens Dealerships: I’m proud to have been here long enough to see the organization grow so much. But we still have the same family feel toward employees. And customers get the same service they always have. It makes me proud to tell people I work for Joe Machens. Your first car: It was a 1978 Ford F-150 Stepside.

Machens Advantage s M5

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Best Sellers

Sales Representatives

Sales Leaders Named Best in Class by their Customers for DECEMBER

FOR 2013

Rob Chen

Wesley Earl

Hyundai

Greg Botham Toyota Scion

Matt Brammer

Chrysler Dodge Jeep Ram

Brad Davis

Mark Dietzel

Ford Lincoln

rchen@machens.com

wearl@machens.com

573-268-3770 Cell

719-310-8438 Cell 573-823-7461 Cell 573-289-7056 Cell gbotham@machens.com mbrammer@machens.com bdavis@machens.com

Scotty Glasgow

Josh Reichlin

Michael Hartgrove

sglasgow@machens.com

573-443-1660

573-356-3456 Cell jreichlin@machens.com

573-424-5803 Cell mhartgrove@machens.com

Doug Mooney

Warren Byington

Ryan Longenecker

Adam Miller

Glenn Patterson

314-541-6156 Cell

573-289-0578 Cell rlongenecker@machens.com

573-220-4659 Cell amiller@machens.com

573-474-7400 gpatterson@machens.com

J.J. Romines

Dave Watson

573-474-7400

Nissan

BMW

Ford Lincoln

573- 881-5055 Cell

Toyota Scion

dmooney@machens.com

wbyington@machens.com

Joe Herx

Keith Marlett

Capital City Ford Lincoln

573-680-7881

jherx@machens.com

Automotive Group

573-875-5000 kmarlett@machens.com

Stephon Stamose James Williams Volkswagen

Nissan

573-777-0605 Cell 573-424-4039 Cell sstamose@machens.com james.williams@machens.com

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Nissan

Ford Truck Center

Will Robb Ford Lincoln

Tom Hughey Supercenter

573-673-9009 Cell

Tim Johnson Supercenter

573-356-7833 Cell 573-303-1283 Cell mdietzel@machens.com adamjhall82@gmail.com

Mike Jones

Automotive Group

573-445-4149 660-202-9316 Cell tjohnson@machens.com mjones@machens.com

Ford Lincoln

Ford Truck Center

Adam Hall

Automotive Group

Hyundai

BMW

Dan Komo

Chrysler Dodge Jeep Ram

573-474-9500 dkomo@machens.com

Chad Pitts

Chrysler Dodge Jeep Ram

573-474-9500 cpitts@machens.com

Kevin West Ford Lincoln

573-445-4411 wrobb@machens.com

417-288-1013 Cell

jjromines@machens.com

573-446-2691 Cell dwatson@machens.com

573-445-4411 kwest@machens.com

Gary Whitby

Caleb White

Gary Willis

Gregg Woods

573-489-0729 Cell cwhite@machens.com

573-445-4450 gwillis@machens.com

573-886-7040 gwoods@machens.com

Ford Truck Center

573-864-0645 Cell gwhitby@machens.com

Volkswagen

Toyota Scion

Mercedes-Benz

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Best Sellers

Mike Jones

Jerri Jordan

Scotty Justice

573-474-9500 jjordan@machens.com

573-823-7714 Cell sjustice@machens.com

573-289-0578 Cell rlongenecker@machens.com

Judy Obermeyer

Glenn Patterson

Automotive Group

Chrysler Dodge Jeep Ram

Adam Miller

Alan Nichols

660-202-9316 Cell mjones@machens.com

Ford Lincoln

573-220-4659 Cell amiller@machens.com

Charles Reese Vandiver

Joe Rivera

Rafael Romero

Dave Rumbaugh

Dan Schoonover

573-673-5709 Cell

rromero@machens.com

573-819-2053 Cell drumbaugh@machens.com

573-474-7400 dschoonover@machens.com

Brent Simmons

Darrell Simmons

Cameron Tigg

573-239-5800 dsimmons@machens.com

573-999-7469 Cell ctigg@machens.com

Ford Truck Center

573-443-1660 ssiebuhr@machens.com

573-443-1660 bsiems@machens.com

Nissan

Toyota Scion

Hyundai

Capital City Ford Lincoln

573-645-6360 Cell bsimmons@machens.com

Doug Underwood

Toyota Scion

573-474-9500 cpitts@machens.com

Hyundai

Toyota Scion

Dan White

James Williams

573-474-9500 dwhite@machens.com

573-424-4039 Cell james.williams@machens.com

Jamie Wilson

Gregg Woods

Chris Yllescas

573-338-1857 Cell jwilson@machens.com

573-886-7040 gwoods@machens.com

Capital City Ford Lincoln

Chrysler Dodge Jeep Ram

573-216-8568 Cell dunderwood@machens.com

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Chad Pitts

Chrysler Dodge Jeep Ram

573-474-7400 gpatterson@machens.com

Buddy Siems

573-445-4450 gwillis@machens.com

573-645-7034 Cell dkeeler@machens.com

573-690-8284 Cell jobermeyer@machens.com

573- 424-4377 Cell anichols@machens.com

Shawn Siebuhr

Toyota Scion

Hyundai

Douglas Keeler

Capital City Ford Lincoln

573-673-1500 Cell jrivera@machens.com

Gary Willis

Ford Truck Center

Volkswagen

573-443-2400 creese@machens.com

Nissan

Ryan Longenecker

Toyota Scion

Mercedes-Benz

Nissan

Mercedes-Benz

573-886-7040 cyllescas@machens.com

Machens Advantage s M7

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Test Drive: 2014 Mazda3

The People Pleaser

The Updated Mazda3 Knows How To Wow ’Em

hey say you can’t please all of the people all of the time, but clearly, the person who uttered those words never drove a Mazda3. The 2014 version of the popular compact is roomier, more stylish, more powerful, more efficient and more likely than ever to attract the attention of car buyers. Mazda’s Skyactive® technology helped the 3 shed some weight — up to 100 pounds, depending on the trim level — but it gained a bit of width and about 2.4 inches on the wheelbase. Those little changes add up to a big improvement on both fuel economy and passenger room. The test model, the 155-horsepower, 2.0-liter Grand Touring, touts an impressive 30 miles per gallon in the city and 41 on the highway. The available 184-horsepower, 2.5-liter engine offers more power and shaves just a couple of miles per gallon off the fuel economy. True car enthusiasts may also pick up on one other perk of that 2.5-liter engine option: The instrument cluster is a convincing mimic of the instrument cluster in the $250,000 McClaren 12C Spider.

Mazda has a knack for building cars that handle well and that seem to outperform their engine size. The new 3 is no exception. On the road, it accelerates boldly and clings to curves perhaps even better than its highly praised predecessor. The test model performed superbly on tight turns and in braking tests. The interior continues to be a selling point for the Mazda3. With ample space for two adults or three kids in the backseat, it’s a practical vehicle for families that don’t want to sacrifice fuel economy to bulk up to an SUV. With its surprisingly roomy trunk and rear fold-down seats, it can be loaded down for a long haul. Gauges and knobs are thoughtfully designed and placed for easy access and minimal distraction. The navigation screen in the center can be controlled with either a multifunction knob or via touch, and the system is so intuitive, it requires only a minute of study to master. So, who will Mazda win over with the new Mazda3? Hip young drivers, busy families, empty nesters and active retirees will all find themselves thrilled by what this affordable people-pleaser has to offer.

STICKER STATS: FUEL ECONOMY ON TEST MODEL 30 CITY/41 HIGHWAY | STICKER PRICE ON TEST MODEL: $25,560; STARTING MSRP: $16,945

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Machens Advantage s M9

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Car Care

Happily Ever After With Your Car

f you want to add more years to the relationship between you and your car, give it a little extra attention this Valentine’s Day in the form of an oil change, tuneup or other loving service to make sure it runs happily ever after. Just a little extra care can lead to a longer life for your car, advises the Car Care Council. “There’s no debating the value of preventive maintenance to keep your car running efficiently,” says Rich White, executive director of the Car Care Council. “By giving your vehicle a little more attention now, you’ll avoid the heartbreak and unexpected expense of car trouble down the road.” The Car Care Council recommends you treat your car to regular care this Valentine’s Day and beyond. • Schedule a tuneup annually to optimize your car’s performance. A well-tuned engine delivers the best

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•

• •

•

balance of power and fuel economy, and produces the lowest level of emissions. Change the oil and filter according to the schedule in the owner’s manual. Periodic oil and filter changes keep your engine clean on the inside. Check the tire pressure monthly, including the spare. Your car’s tires affect its ride, handling, traction and safety. Have the alignment checked annually. Potholes and other road conditions, as well as normal wear, can take their toll on a car’s steering and suspension. A wheel alignment reduces tire wear, improves fuel economy and handling, and increases driving enjoyment and safety. Inspect the windshield wipers and lights on the car. Lights and wipers play a major role in safe driving, and they are normal wear items that need periodic replacement.

Machens Advantage s M11

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Ask The Machens Experts

...

We Answered

Helpful Advice for Auto Owners Fuel Miser

Q: A:

Which carmaker has the best overall mpg?

According to the U.S. Environmental Protection Agency’s latest Light Duty Fuel Economy report, Mazda Motor Corp. is the most fuel-efficient auto manufacturer in America, with the highest fleetwide adjusted fuel economy performance of 27.1 miles per gallon, as well as the lowest CO2 emissions. This remarkable achievement is possible in large part due to Mazda’s innovative Skyactive® technology. Drive the difference today, at Joe Machens Mazda.

The xDrive Experience

Q: A:

I hear a lot about BMW “xDrive.” What exactly is that?

BMW’s xDrive, an available, permanent all-wheel drive system, ensures the best possible traction at all times, enhances agility and keeps you safely on track, even on sharp bends. The xDrive system seamlessly distributes driver power between the front and rear axles, and changes variably depending on the road surface and overall driving conditions. It all adds up to one of the smoothest, most stable driving experiences around. Joe Machens BMW is ready to wow you with the amazing xDrive.

Side Story

Q: A:

What are side-curtain airbags?

Side-curtain airbags deploy from the roof of the vehicle to cover the windows in the event of a crash, helping to protect the head and keep it from punching through the glass. They also stay deployed rather than deflating, holding occupants inside the vehicle during a rollover.

Side-impact airbags differ, in that they emerge from the seat or the door and are designed to protect a person’s torso.

Kid-Friendly

Q: A:

What are some good vehicles for families with kids?

Based on a combination of quality, space and family-friendly features, U.S. News lists these 2014 cars and SUVs as among the top choices for child-toting moms and dads: • Ford Fusion • Toyota Prius • Jeep Grand Cherokee • Lincoln MKT • Mercedes-Benz E-Class Visit a Joe Machens dealership for these and other great options for your crew to grow with.

Have A Question for the experts? Email jeff ausmus at jausmus@machens.com www.Machens.com

Machens Advantage s M13

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Biz Buzz

News Briefs

From The Automotive Industry

Prius v Expands Its Hybrid Family

argest in the line of Toyota Prius models, the Prius v provides room for families with active lifestyles while offering 42 mpg combined fuel economy. The “v” stands for versatility in this highly efficient vehicle that offers more cargo room than most small SUVs. For 2014, the Prius v gains daytime running lights and offers the panoramic view moonroof as a standalone option on Prius v Three. Utilizing the same proven Hybrid Synergy Drive system as Prius, the 2014 Prius v offers estimated EPA fuel economy ratings of 44 mpg city, 40 mpg highway and 42 mpg combined. Families Plus Cargo In the Prius v, generous interior space and good visibility complement a high seating position, ample head room and 35.9 inches of rear-seat legroom. A low, wide-opening rear hatch accesses 34.3 cubic feet of cargo space behind the 60/40 split folding rear seats, which expands to 67.3 cubic feet with the seatbacks lowered. The fold-flat front-passenger seat allows the vehicle to carry long items. Sliding second-row seats allow for easier ingress and egress and rear-storage flexibility, with a 45-degree recline for greater comfort.

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The center-mounted instrument panel is easy to use. As with other Prius models, the driving controls — including push-button start, parking switch, drive-by-wire shift toggle, and driving-mode buttons — are immediately at hand. Instrument-panel controls, including a single-dial automatic climate control, provide an advanced look and user-friendly function. The cabin features several storage spaces, such as dual glove boxes, a center console storage box and utility tray, and five cup holders in large and medium sizes. Bottle holders are built into the front and rear door pockets, and most models feature an overhead storage space suitable for sunglasses. Additional storage units built into the sides and under the cargo platform provide space for car wash items or gloves. A special space for umbrellas is located under the rear seats. An available seat material called SofTex is designed for easy cleaning, resisting spills and wear resistance in a family vehicle that could see heavy use on a daily basis. Soft to the touch, SofTex is lighter than leather and other traditional leatherettetype materials, and its production generates 99 percent fewer volatile organic compounds than conventional synthetic leather production. A Proven System The Hybrid Synergy Drive system in the Prius v is essentially the same as in the current Prius model. The system combines the output of a 1.8-liter Atkinson-cycle, four-cylinder engine with an a 60-kilowatt (80 horsepower) electric motor that powers the compact, lightweight transaxle and another smaller motor that works as the electric power source. Maximum motor drive voltage is 650 volts DC. The nickel-metal hydride battery pack is the same as on the Prius, but with a cooling duct located under the rear seat. Hybrid Synergy Drive’s combined 134 net system horsepower combines the power of the gasoline engine and electric motor. It is a series-parallel hybrid system that can provide power either from the engine alone, or the motor alone, or a mix of both. Regenerative braking recaptures electrical energy under deceleration, which helps reduce fuel consumption. An automatic start/stop system also helps reduce fuel consumption in urban driving. The compact and lightweight gasoline engine operates very quietly and qualifies for SULEV and Tier2 Bin3 emissions standards.

Machens Advantage s M15

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Biz Buzz

Jeep Grand Cherokee: The Most Awarded SUV Just Keeps Getting Better

eep Grand Cherokee — the most awarded SUV ever and the vehicle that has long defined what a premium SUV should be — gets even better for 2014. The new 2014 Jeep Grand Cherokee completely redefines the premium SUV, delivering consumers an unprecedented combination of best-in-class fuel economy and driving range, available clean-diesel technology, a choice of leading powertrain options, legendary benchmark capability, world-class craftsmanship, premium on-road driving dynamics and a host of advanced, user-friendly technology and safety features. “With the new 2014 Jeep Grand Cherokee, we have taken the industry’s most highly acclaimed SUV and elevated it to an even higher level,” says Mike Manley, president and CEO of Jeep Brand for Chrysler Group LLC.

For 2014, Jeep Grand Cherokee delivers an anticipated best-in-class 30 miles per gallon highway courtesy of a 3.0-liter EcoDiesel V-6 engine for North America with a driving range of more than 730 miles. A new eight-speed transmission drives the new EcoDiesel, as well as Grand Cherokee’s 3.6-liter Pentastar V-6 engine — now expected to achieve up to 25 mpg highway and more than 600-miles driving range — and its 5.7-liter V-8, with an estimated 22 mpg highway. Legendary Jeep capability comes courtesy of three available 4x4 systems, Jeep’s Quadra-Lift air suspension system and class-leading Selec-Terrain traction management system. Grand Cherokee boasts best-in-class towing of 7,400 pounds, and an improved crawl ratio of 44.1:1 for 2014.

The refined exterior design features bi-xenon headlamps and LED daytime running lamps. Interior amenities include Natura leather, exotic open-pore wood trim and new color offerings. The 2014 Jeep Grand Cherokee includes more than 60 safety and security features, including Front Park Assist, Forward Collision Warning with Crash Mitigation, Adaptive Cruise Control and Selec-Speed Control — as well as an array of advanced user-friendly technology features such as Uconnect 8.4-inch touchscreen radio with integrated climate and infotainment controls, a 7-inch customer configurable multiview display cluster, Uconnect Access Via Mobile and cloud-based voice texting. Built in Detroit, the 2014 Jeep Grand Cherokee is available in Laredo, Limited, Overland and Summit models.

Volkswagen Touareg X Celebrates 10 Years Of Luxury

decade ago, Volkswagen introduced its first midsize luxury SUV, the Touareg. Since then, 700,000 Touaregs have sold around the world, 121,385 of them in the United States. To celebrate the anniversary, Volkswagen will sell 1,000 Touareg X models, based off the TDI Clean Diesel Lux trim. The car commemorates the Touareg SUV’s 10-year history of offering advanced, fuel-saving technologies and a premium driving experience. The 2014 Touareg X — priced at $56,170 — has a number of unique exterior and interior features. On the outside, the Touareg X is distinguished by 19-inch “Moab” aluminum-alloy wheels, “moonlight blue pearl” paint, LED taillights and Touareg X-specific badging. Inside, Vienna leather seating in black anthracite and a complementing black

www.Machens.com

headliner enhance the already-luxurious interior, along with ebony wood accents on the dashboard and doors that complement the piano black center console. The upscale look is rounded out by aluminum doorsill scuff plates with front illumination, aluminum-appearance pedal covers and ambient lighting. As with all TDI Lux models, the Touareg X is powered by Volkswagen’s 3.0-liter turbocharged and direct injection V-6 TDI Clean Diesel engine with 240 horsepower and 406 pound-feet of torque. Mated to an eight-speed automatic transmission, it achieves an EPA-estimated 29 mpg on the highway, giving a range of more than 700 highway miles on each tank of ultra-lowsulfur diesel. The 4MOTION® all-wheel-drive system is standard.

Standard equipment includes a panoramic powered sunroof; keyless access with push-button start; bi-xenon headlights with LED daytime running lights; front fog and cornering lights; the RNS 850 navigation system with an 8-inch color touchscreen, 60-gigabyte hard drive, and rearview camera; Bluetooth® technology; Climatronic® dual-zone air conditioning; 12-way powered and heated front seats with driver seat memory and power adjustable lumbar; and a leather-wrapped multifunction steering wheel.

Machens Advantage s M17

special advertising supplement

Machens Market

By The Numbers

2/4/1922

25,750

Ford acquires the Lincoln Motor Co. for $8 million

425

2013 retail vehicle sales to Missouri customers by Joe Machens Dealerships

3 % 23

Horsepower of the allnew 2014 BMW M3 Sedan

Increase in U.S. Ford Fusion sales in 2013

$3,250 www.Machens.com

Rows of seats available on the new 2014 Fiat 500L Living

Million page views at Machens.com in 2013

2.2 Cost of an R360, Mazdaâ€™s first passenger car, in 1960 Machens Advantage s M21

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Community

Machens’ Neighborhood More than Just a Car dealership A Night Of Good Cheer

More than 1,300 employees and guests of Joe Machens Dealerships gathered in mid-December to celebrate the season and another tremendous year. The festivities included food, fun, awards, a sleigh full of prizes from Santa and much more. Jim Sasser won the top gift, a 2014 BMW 320xi.

Gary Drewing ees. addresses attend

Santa work s the crowd and draws winners.

No.1 salesm an: Rob Ch en of Joe Mac hens Hyun dai.

Delivering Smiles

izes.

ibute tons of pr

JMD elves distr

Jim Sasser of Joe M achens Toyota gets his new car.

Edie Homan (center) is named JMFL employee of the year.

Spearheaded by Marge Walker in the cashier department, Joe Machens Ford Lincoln collected more than $600 in holiday goodies for the Marine Corps Reserve’s Toys For Tots program.

Chief Among Us

As part of Black Friday holiday fun, former Kansas City Chiefs great Neil Smith made appearances at the new Joe Machens Pre-owned Supercenter and at Machens Vandiver. Visitors met the star for autographs and entered a drawing to win prizes. Marines hel p wrap up some holid ay happines s.

, Ron!

Thank you and best wishes

Lisa Carter won a Ne il Smith autographed helmet.

www.Machens.com

Fond Farewell

On July 7, 1969, when Ron Zeller began working in the parts department at Joe Machens Ford Lincoln, the store was located downtown, where the Field House bar now stands. Now, 44 years later, he’s headed off to a well-deserved retirement. Gary Drewing noted, “If we had all Ron Zellers, we’d never have a problem.”

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special advertising supplement

In Your Words

Happiness... Is A New Vehicle From Joe Machens

“We had a wonderful experience purchasing our 2013 Ford Flex from Lucas Hassemer at Joe Machens Ford Lincoln. We got a great deal and couldn’t be happier with our new ride.” — Steve & Beth Luetjen “I can’t believe it! First, my husband, John, and I each buy a car and get great service … then I win the free car during the Christmas giveaway! I love Joe Machens Automotive Group!” — Rebecca Huskey

PHOTO BY CASSIE HORTON

“My daughter, Kamille, who works at Joe Machens Nissan, recently sent me this cute photo of her son, Aven. He can’t wait to drive Grandma’s GTI !” — Jenn Gronlund, Service Manager, Joe Machens Volkswagen www.Machens.com

“Dean Hovis at Joe Machens Toyota Scion did for me what no one else would do. He helped my dreams come true when he got me into a 2010 Corolla. You rock, Dean!” — Mandy Bianco

When Ryan Ferguson was in the market for a new truck, he and his father, Bill, went to see family friend Gus Aslanidis, along with salesman Clayton Meldi, at Joe Machens. Congratulations Ryan, on your 2013 Ford F-150! Machens Advantage s M25

flavor

mixology l by kristen herhold

Kara Miller, general manager of The Bridge

Warming Trend Toast the season with a wintertime favorite.

n the summer, the hottest cocktails are piña coladas, daiquiris, margaritas and other fun frozen drinks. Wintertime, however, calls for warm beverages that are as tasty as they are toasty. These firedup cocktails are getting a warm reception in Columbia. “Warm drinks are so popular because it just goes with the season,” says Kara Miller, general manager at The Bridge concert venue. “There is also the aspect of the comforting, homey feel to warm drinks that make them so popular.” The Bridge has been serving Irish coffee since November, along with food from the Ozark Mountain Biscuit food truck, during weekend brunch. Miller says the Irish coffee has been a success at the venue. Irish coffee was first created in the 1940s at an airport in the Irish city of Foynes when passengers where stranded during a winter storm. Airport restaurant chef Joe Sheridan added whiskey to coffee to warm the passengers. The drink spread to the United

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States in 1952 at the Buena Vista Café in San Francisco. Buena Vista Café still serves its famous Irish coffee, which The Bridge tries to replicate. “Our recipe is not the hot coffee, Irish whiskey and Bailey’s that people usually think makes Irish coffee,” Miller says. “It’s not the typical Irish coffee, and a lot of people in town aren’t doing it our way right now. We get the glass really, really hot and then drop in two sugar cubes so it dissolves quickly. Then we add a shot of Irish whiskey and top it with homemade whipping cream.” Other popular warm drinks throughout the winter include peppermint schnapps and hot chocolate, hard hot apple cider and spiced wine. “I would say these drinks are great drinks for everyone,” Miller says. “They can go with brunch or with dessert or even a meal. What makes them so great is how versatile they are. It’s what you make of it. They truly are drinks for the season.”

IRISH COFFEE 4 ounces brewed black coffee 2 cocktail sugar cubes 1 jigger (1½ ounces) Irish whiskey Whipped cream Fill a 6-ounce heatsafe glass or mug with very hot water to preheat, then empty. Pour hot coffee into the hot glass until it is about ¾ full. Drop in 2 sugar cubes and stir until the sugar thoroughly dissolves. Add whiskey and top with a collar of lightly whipped cream by pouring gently over the back of a spoon. Serve piping hot.

photos by l.g. patterson

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flavor

dining out l by ren bishop

Mastering Modern American Bleu Restaurant & Wine Bar has a healthy outlook.

interesting to it, a new flavor, a new texture, a new perspective that gives it a different appeal.” To celebrate five years of Bleu’s modern American appeal, Tucker and the restaurant’s market and event manager Chandra Valentine reveal the restaurant’s healthy outlook for 2014.

Going Gluten-Free Asian miso meatballs with steamed sesame broccolini and roasted red bell peppers

t started as a dream and a market on Eighth Street for Travis Tucker and Tina Patel in 2008. Half a decade later, Bleu Restaurant & Wine Bar has become one of Columbia’s largest culinary creators, serving comfort food with impeccable style in its expanded downtown digs at 811 E. Walnut St.

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“We want to take what’s comfortable to people and put a twist on it,” says Travis Tucker, Bleu owner and manager. “Something that’s not quite what you’re used to. Instead of just mac ’n’ cheese, we do something a little different but still classic. We take what’s comfortable and what people love and add something more

Last fall, Bleu unveiled a new wine list for vino fans thirsty for options. “Our wine list had many wines on there that our diners were afraid of,” Tucker says. “We’ve got to have some wine that people know how to say and will enjoy.” The more approachable wine list features some interesting new labels. Popular whites include California’s La Terre Chardonnay and Movendo Moscato, a fruity sweet wine from Puglia,

inside columbia february 2014

Italy. Bleu has refreshed its red list with a cherry/plum “Sandstone” Merlot from Wente Vineyards in California’s Livermore Valley, a light-bodied Santa Barbara Pinot Noir from SeaGlass, and rich but bitter-free Dark Horse Cabernet Sauvignon from Lodi, Calif. Tucker says Bleu’s wine list features something for everyone — from oenophiles to neophyte wine explorers. “Wine is one of those things that if you’re a little familiar with it, you

Becoming Columbia’s first local restaurant to be certified by the National Celiac Association as a destination for gluten-free dining is among Bleu’s proudest moments, Tucker says. “We were the first ones to do that in Columbia, and if we tell you it’s glutenfree, it truly is,” he says. “Some diners might think a menu item should be gluten-free, but because they may come in contact with some type of other foods that may not be, we’re cautious. We’ve really been sensitive to that and other dietary needs, because our diners’ needs have changed so much.” Bleu’s gluten-free offerings include its signature Curry & Red Lentil Vegetable Soup, Roasted Red Pepper Hummus, salads, antipasto, Chipotle Bleu Pork Wings, Prosciutto-Wrapped Scallops and Bacon-Stuffed Shrimp. Entrées such as Shrimp & Grits or a 12-ounce beef ribeye with roasted shallot mashers leave diners feeling anything but deprived. For dessert, there’s Maple Cranberry Crème Brûlée. Customers looking for gluten-free options don’t have to search very hard — just look for the menu items marked with a small “g” and request gluten-free preparation. Valentine stresses the importance of diners alerting wait staff of their dietary restrictions. Bleu’s kitchen has strict procedures for ensuring that foods served as gluten-free don’t come into contact with other ingredients in the kitchen. want to learn more, but there’s no end to learning wine,” he says. “You just achieve wine knowledge.” Bartender Aaron Brown has created four new cocktails for the restaurant: a Chilean brandy-based Pisco Sour, ginger beer concoctions with vodka (Moscow Mule) or whiskey (Horse Feather) and the sweet and spicy Bleu Flame, a blend of vodka, pineapple juice and jalapeno-cilantro syrup with an apple and red wine reduction. photo by l.g. patterson

Meals To Refuel

Tucker has seen a significant increase in diners imposing restrictions on their choices, whether from health concerns or calorie counting. The restaurant caters to this mindset, offering healthier options for some of its signature dishes, Tucker says. “People just don’t order off the menu anymore, due to dietary restrictions that they’ve self-imposed or from a physician,” Tucker says. “With that in mind, Scott Schutte at Columbia Strength & Conditioning knew that we did that, and he contacted us to do PureFit meals. Knowing that we can create meals that are incredibly healthy is really exciting.” Bleu creates meals following specific high-protein, low-carbohydrate requirements for PureFit customers. Each ready-to-eat meal is made from scratch, featuring fresh local produce and containing the necessary protein, calories and fat for Columbia Strength & Conditioning clientele. Entrées run the gamut of Paleoinspired cuisine — pan-seared trout with summer squash, bacon frittata with salsa, beef Bolognese with spaghetti squash, Jamaican pepper pot, Asian pork wrap with sesame green beans and more. “Our PureFit meals are gluten-free, dairy-free … they’re mostly just protein and vegetables,” Tucker says. “It’s a very healthy alternative to lunch or dinner and the appropriate amount of fat, proteins and calories. It’s fresh, made-from-scratch food that is good for you and tastes good, too.”

The Spice Of Variety

Bleu’s catering and contract meal services are a large part of the restaurant’s expanding business. “Our restaurant acts as a storefront for catering and food service,” Tucker says. “Much like a brick-and-mortar store that offers sales online, we see that is where we’re going to have the most growth and push for the most growth, while we retain the most positive reputation for our restaurant.” Bleu’s modern American cuisine offers extraordinary variety, Valentine says. “We make sure that we have something for everyone, so when you have a large group of friends coming in to dine, there is something that everyone will love.” february 2014 inside columbia

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february 2014

Dining GuidE Basic listings in this guide are not related to advertising in Inside Columbia magazine. Premium listings (those denoted in orange type with full descriptions) are part of an advertising package purchased by the restaurant. Inside Columbia magazine welcomes information from restaurant owners and managers about new establishments or changes to the current listing. Contact us at morgan@insidecolumbia.net.

( Reservations Taken

lll Price Of Average Entrée

y Romantic

$ - $10 and under

 Family Friendly

$$ - $11-$15

_ Good For Groups

$$$ - $16-$20

 Drink Specials

$$$$ - $21 and up

lll Guide To Symbols

 Free Wi-Fi Available

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44 Stone Public House $-$$$ 3910 Peachtree Drive, Suite H 573-443-2726 Hours: 11 am–10 pm Tues– Thurs, 11 am–midnight Fri–Sat, 10:30 am–9 pm Sun 63 Diner $  5801 Highway 763 N. 573-443-2331 www.63diner.com Hours: 11 am–9 pm Tues–Sat, Closed Sun–Mon Abigail’s $$–$$$$ ( 206 Central St., Rocheport 573-698-3000 Hours: 11 am–2 pm, 5 pm– last party leaves Wed–Sun, Closed Mon–Tues Addison’s $–$$$ ((except Fri–Sat) y _  709 Cherry St. 573-256-1995 www.addisonssophias.com/ addisons Hours: 11 am–midnight Mon– Sat (bar until 1), 11 am–11 pm Sun (bar until midnight) Cat’s Kitchen $ 1502 Paris Road 573-443-0991 Hours: 6 am–2pm Mon– Thurs, 6am–8 pm Fri, 6am–11 am Sat, Closed Sun Cattle Drive $–$$ 7 N. Sixth St. 573-817-2000 Hours: 4 pm–midnight Mon– Thurs, 11 am–midnight Fri-Sun

Claire’s Café $ 595 N. Route B, Hallsville 573-696-2900 Hours: 6 am–8pm Mon–Sat, 7 am–2pm Sun

G&D Steak House $-$$$  2001 W. Worley St. 573-445-3504 Hours: 11 am–9 pm daily

Coley’s American Bistro $–$$$ ( y  _  15 S. Sixth St. 573-442-8887 coleysamericanbistro.com Hours: 11 am–2 pm and 4– 10 pm Mon–Thurs, 11 am– 2 pm and 4–11 pm Fri, 11 am–11 pm Sat, 4–9 pm Sun

The Heidelberg $–$$ _  410 S. Ninth St. 573-449-6927 www.theheidelberg.com Hours: 11 am–1 am Mon–Sat, 10 am–midnight Sun

Columbia Star Dinner Train $$$$ (  6501 N. Brown Station Road 573-474-2223 www.dinnertrain.com Hours: Departure at 7 pm Fri–Sat, Departure at 11:30 am Sun Reservations must be made 3 days prior to departure. D. Rowe’s $-$$$  _ ((6+) 1005 Club Village Drive 573-443-8004 www.drowes restaurant.com Hours: 11 am–10 pm Mon– Thurs, 11 am–11 pm Fri–Sat, 11 am–9 pm Sun (bar until 1:30 am) Flat Branch Pub & Brewing $-$$$  _  115 S. Fifth St. 573-499-0400 www.flatbranch.com Hours: 11 am–midnight Sun– Thurs, 11 am–1 am Fri–Sat

Houlihan’s $–$$ 2541 Broadway Bluffs Drive 573-815-7210 Hours: 11 am–10 pm Mon– Thurs, 11 am–11 pm Fri–Sat, 11 am–10 pm Sun Jersey Dogs $ 5695 Clark Lane, Suite P 573-355-4106 www.twitter.com/JdogsDogs Hours: 10 am–3 pm Mon– Tues, Thurs–Fri, 10 am–5 pm Sat, Closed Wed & Sun Jimmy’s Family Steakhouse $-$$$  _ 3101 S. Providence Road 573-443-1796 Hours: 11 am–9 pm Mon– Thurs, 11 am–9:30 pm Fri–Sat Mad Cow $  _  503 E. Nifong Blvd. (Rock Bridge Shopping Center) 573-214-0393 www.madcowcomo.com Hours: 10 am–9 pm daily Mugs Up Drive-In $  603 Orange St. 573-443-7238

Hours: 11 am–8 pm Mon– Thurs, 11 am–9 pm Fri– Sat, Closed Sun, Closed Nov–Feb Murry’s $-$$$  3107 Green Meadows Way 573-442-4969 www.murrysrestaurant.net Hours: 11 am–midnight Mon– Sat, Closed Sun Tellers Gallery and Bar $$–$$$$ y  820 E. Broadway 573-441-8355 Hours: 11 am–12:30 am Mon–Sat (bar until 1:30 am), Closed Sun Trailside Cafe & Bike Shop $  700 First St., Rocheport 573-698-2702 www.trailsidecafebike.com Hours: 9 am–6 pm Mon–Tues, Closed Wed, 9 am–7 pm Thurs–Fri, 8 am– 7 pm Sat, 9 am–7 pm Sun

lll asian ABC Chinese Cuisine $ 3510 I-70 Drive S.E. 573-443-3535 Hours: 11 am–9 pm Sun– Thurs, 11 am–10 pm Fri–Sat Bamboo Terrace $$ 3101 W. Broadway 573-886-5555 Hours: 11 am–9 pm Sun– Thurs, 11 am–10 pm Fri–Sat Bangkok Gardens $–$$ _y 811 Cherry St. 573-874-3284

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www.bangkokgardens.com Hours: 11 am–2 pm Mon- Sat, 5 pm–8:30 pm Mon–Thurs, 5 pm–9:30pm Fri–Sat, Closed Sun

573-875-8588 Hours: 11:30 am–2:30 pm Tues–Sat, 5 pm–10 pm Tues–Thurs, 5 pm–10:30 pm Fri–Sat, 5 pm–9:30 pm Sun, Closed Mon

Chim’s Thai Kitchen $  www.letseat.at/ ChimsThaiKitchen 3907 Peachtree Drive 573-777-8626 Hours: 11 am–9 pm Sun– Thurs, 11 am–10 pm Fri–Sat 11505 Smith Hatchery Road (Cooper’s Landing) 509-295-3810 Hours: 4 pm–10 pm Wed– Fri, Noon–10 pm Sat, Noon–9 pm Sun, Closed Nov–Mar 201 N. 10th St. 573-355-9590 Hours: 11 am–10 pm Mon– Thurs, 11 am–11 pm Fri–Sat, 11 am–9 pm Sun

Peking Restaurant $  212 E. Green Meadows Road 573-256-6060 Hours: 11 am–2:30 pm Mon–Sat, 4:30 pm–9:30 pm Mon–Thurs, 4:30 pm–10 pm Fri–Sat, 11 am–3 pm and 4:30 pm– 9 pm Sun

Chopsticks $ _ 1705 N. Providence Road 573-886-9005 Hours: 10 am–10 pm Mon– Thurs, 10 am–11 pm Fri–Sat, 11 am–10 pm Sun Formosa $ 913A E. Broadway 573-449-3339 Hours: 10 am–10 pm Sun– Thurs, 10 am–11 pm Fri-Sat Geisha Sushi Bar 804 E. Broadway 573-777-9997 Hours: 11 am–2 pm lunch Mon–Sat, 5 pm–9:30 pm dinner Mon–Thurs, 5 pm–10:30 pm dinner Fri– Sat, Closed Sun House of Chow $-$$ y 2101 W. Broadway 573-445-8800 Hours: 11 am–2 pm and 4:30 pm–9 pm Mon–Sat, Closed Sun HuHot Mongolian Grill $–$$  _  3802 Buttonwood Drive 573-874-2000 www.huhot.com Hours: 11 am–9 pm Sun– Thurs, 11 am–10 pm Fri–Sat Jina Yoo’s Asian Bistro $-$$$$ y ( 2200 Forum Blvd. 573-446-5462 www.jinayoo.com Hours: 11 am–2 pm and 5 pm–9:30 pm Mon–Thurs, 11 am–2 pm and 5 pm– 10 pm Fri, 5 pm–10 pm Sat, 5 pm–8:30 pm Sun Jingo $-$$  1201 E. Broadway 573-874-2530 Hours: 11 am–11 pm Mon– Tues, 11 am–2 am Wed-Sat, 11:30 am-10:30 pm Sun Kampai Sushi Bar 907 Alley A 573-442-2239 www.kampaialley.com Hours: 11:30 am–2:30 pm Mon-Fri, 5 pm–10 pm Mon– Thurs, 5 pm–11 pm Fri–Sat, 5 pm–9 pm Sun KUI Korean BBQ $$ 22 N. Ninth St. 573-442-7888 www.kuibbq.com Hours: 11am–2:30 pm, 3:30–9:30 pm Mon–Sat Osaka Japanese Restaurant Sushi Bar and Hibachi Steakhouse $$-$$$ _ 120 E. Nifong Blvd.

Saigon Bistro $  _ 912 E. Broadway 573-442-9469 Hours: 11 am–7 pm Mon– Thurs, 11 am–8 pm Fri–Sat, Closed Sun Sake $$ (  16 S. 10th St. 573-443-7253 Hours: 11 am–1:30 am Mon– Sat; Noon–midnight Sun Thip Thai Cuisine $ 904 E. Broadway 573-442-0852 Hours: 11am–2:30 pm, 5–10 pm daily

lll bakery

& cafÉ

B&B Bagel Co. $  124 E. Nifong Blvd. 573-442-5857 Hours: 6 am–4 pm Mon–Fri, 6 am–3 pm Sat–Sun BBC II $ 220 S. Eighth St. 573-445-1965 www.facebook.com/ breadbasketcafe Hours: 10 am–11 pm Mon– Thurs, 10 am–midnight Fri, 11 am–midnight Sat, 11 am– 9 pm Sun Blenders: Smoothies + Juices $ 308 S. Ninth St., Suite 113 573-889-8430 Hours: 7 am–7 pm Mon–Sun www.blenderscolumbia.com Café Utopia $ 1013 Walnut St. 573-795-0987 Hours: 10 am–6 pm Tues–Fri, 7 am–3 pm Sat, 7 am–2 pm Sun, Closed Mon Dande Café $ 110 Orr St. 573-442-8740 www.dandecafe.com Hours: 7 am–3 pm Mon–Fri, 8 am–3 pm Sat Hot Box Cookies $ 1013 E. Broadway 573-777-8777 Hours: Noon–midnight Sun, 11 am–midnight Mon-Tues, 11 am–1:30 am Wed–Thurs, 11 am–2:30 am Fri–Sat Main Squeeze Natural Foods Café & Juice Bar $  28 S. Ninth St. 573-817-5616 www.main-squeeze.com Hours: 10 am–8 pm Mon– Sat, 10 am–3 pm Sun UKnead Sweets $ 808 Cherry St. 573-777-8808 Hours: 9 am–8 pm Mon– Thurs, 9 am–10 pm Fri–Sat, Closed Sun

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The Upper Crust Bakery Café & Catering $_ 904 Elm St., Suite 108 573-874-3033 3107 Green Meadows Way 573-874-4044 www.theuppercrust.biz Hours: 8 am–3 pm Mon–Sun (Elm Street), 6:30 am– 8 pm Mon–Fri, 8 am– 8 pm Sat, 8 am–3 pm Sun (Green Meadows) The Uprise Bakery $ _ 10 Hitt St. 573-256-2265 Hours: 6:30 am–8 pm daily, bar open 5 pm-1 am daily

lll bar & grill 1839 Taphouse $ _ 212 E. Green Meadows Drive, Suite 2 573-441-1839 Hours: 4 pm–1:30 am Mon– Sat, 4 pm–midnight Sun Bengals Bar & Grill $_ 227 S. Sixth St. 573-875-2337 Hours: 11 am–1:30 am, Closed Sun

Hours: 11 am–midnight Mon– Sat, Closed Sun

573-442-8700 Hours: 11 am–1 am Mon–Sat

Broadway Brewery $-$$$ 816 E. Broadway 573-443-5054 Hours: 5 pm–midnight Mon, 11 am–midnight Tues–Sun

Harpo’s $  _ 29 S. 10th St. 573-443-5418 Hours: 11 am–1 am Mon–Sat, 11 am–midnight Sun www.harpos.com

Cheerleader Pub & Grill $–$$ 1400 Cinnamon Hill Lane 573-442-6066 Hours: 11 am–11 pm daily CJ’s in Tiger Country $ _ 704 E. Broadway 573-442-7777 www.cjs–hotwings.com Hours: 11 am–2 pm and 4 pm–9 pm Tues–Fri, 11 am–9 pm Sat, Closed Sun–Mon D&D Pub and Grub $_  4600 Paris Road 573-442-7302 www.danddpubgrub.com Hours: 6 am–10 pm Mon– Wed, 6 am–1 am Thurs–Sat, 8 am–10 pm Sun DC’s Bar & Grill $ _ 904 Business Loop 70 E. 573-256-0111 Hours: 11:30 am–1:30 am Mon–Sat

Billiards on Broadway $ _ 514 E. Broadway 573-449-0116 www.billiardson broadway.com Hours: 11 am–1 am Mon–Sat, Noon–midnight Sun

Deuce Pub & Pit $-$$ _  3700 Monterey Drive 573-443-4350 Hours: 3 pm–1 am Mon–Wed, 11 am–1 am Thurs-Sat, 11 am-midnight Sun

Booches Billiard Hall $ 110 S. Ninth St. 573-874-9519

The Fifth Down Bar & Grill $  _  912 Rain Forest Parkway

International Tap House $ 308 S. Ninth St. 573-443-1401 www.internationaltaphouse.com Hours: 1pm–1am Mon–Thurs, Noon–1am Fri, 11am–1am Sat, 11am–midnight Sun KLiK’s $  205 N. 10th St. 573-449-6692 Hours: 11 am–1 am Mon–Fri, 4 pm–1 am Sat Legends Restaurant & Bar $-$$$$ 10 W. Nifong Blvd., Suite M 573-441-2211 Hours: 11 am–10 pm daily McNally’s $ _  7 N. Sixth St. 573-441-1284 www.mcnallys.biz/mcnallys Hours: 4 pm–1:30 am Mon–Sat Nash Vegas $ 929 E. Broadway www.facebook.com/ NashVegasBar Hours: 4pm–1:15 am Tues–Fri, 12 pm–1:15 am Sat, Closed Sun Pem’s Place $  _  3919 S. Providence Road 573-447-7070 Hours: 5–9 pm Tues, 5 pm– 1 am Fri–Sat

Quinton’s Deli & Bar $ 124 S. Ninth St. 573-815-1047 Hours: 11 am–1 am Mon–Sat, 10 am–3 pm and 5 pm–midnight Sun Shiloh Bar & Grill $ _ 402 E. Broadway 573-875-1800 www.shilohbar.com Hours: 11 am–1 am Mon–Sat, 11 am–midnight Sun With live music, TVs on every wall, a huge outdoor patio, and drink specials every day, Shiloh is always busy, but during football season it’s positively teeming. The menu features house favorites, such as the Shiloh Burger — a beef patty topped with bacon and Swiss. Sports Zone $-$$$ _  2200 1-70 Drive S.W. (Holiday Inn Executive Center) 573-445-8383 Hours: 11 am–midnight daily Stadium Grill 1219 Fellows Place (Stadium Boulevard & College Avenue) 573-777-9292 www.stadiumgrill columbia.com Hours: 11 am–9 pm Sun–Thurs, 11 am–midnight Fri–Sat Tiger Club $(_  1116 Business Loop 70 E. 573-874-0312 Hours: 2 pm–1 am Mon–Sat The Tiger Zou Pub & Grill $-$$ _  3200 Penn Terrace, Suite 121

573-214-0973 Hours: 11:30 am–1 am Mon– Sat, 11:30 am–midnight Sun

573-441-0400 www.cafeberlinincomo.com Hours: 8 am–2 pm daily

Trumans Bar & Grill $-$$ _ 3304 Broadway Business Park Court 573-445-1669 www.trumansbar.com Hours: 6 am–1:30 am Mon– Sat, 9 am–midnight Sun

Ernie’s Café & Steakhouse $  1005 E. Walnut St. 573-874-7804 Hours: 6:30 am–2:45 pm daily

Willie’s Pub & Pool $ _ 1109 E. Broadway 573-499-1800 www.williesfieldhouse.com Hours: 11 am–1:30 am Mon– Sat, 11 am–midnight Sun

lll barbecue Buckingham Smokehouse BBQ $-$$  www.buckinghamsbbq.com 3804 Buttonwood Drive 573-499-1490 Hours: 11 am–9 pm Sun– Thurs, 11 am–10 pm Fri–Sat 5614 E. St. Charles Road 573-777-7711 Hours: 11 am–9 pm Mon– Thurs, 11am–10 pm Fri–Sat, Closed Sun Como Smoke and Fire $–$$ 4600 Paris Road, Suite 102 573-443-3473 Hours: 11 am–9 am Mon– Thurs, 11 am–midnight Fri–Sat Lonnie Ray’s Café and BBQ $-$$$ 81 E. Sexton St., Harrisburg 573-874-0020 Hours: 11 am–8 pm Tue–Fri, 8 am–8 pm Sat, Closed Sun–Mon Lutz’s BBQ $$ 200 E. Nifong Blvd. 573-636-4227 Hours: 10 am–8 pm Mon-Sat, Closed on Sundays Ranch House BBQ $ 1716 Lindberg Drive 573-814-3316 Hours: 7 am–9 pm Mon– Thurs, 7 am–10 pm Fri–Sat, Closed Sun Rocheport Bike And BBQ $  103 Pike St., Rocheport 573-698-3008 Hours: 11 am–7 pm Wed–Sun Shotgun Pete’s BBQ Shack $ 28 N. Ninth St. 573-442-7878 Hours: 11:30 am–9:30 pm Tues–Thurs, 11:30 am–2 am Fri, Noon–midnight Sat, Closed Sun–Mon Smokin’ Chick’s BBQ Restaurant $-$$$  _ 4603 John Garry Drive 573-256-6450 www.smokinchicksbbq.com Hours: Mon–Thurs 11 am– 9 pm, 11 am–10 pm Fri–Sat, 11 am–8 pm Sun

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Lucy’s Corner Café $ 522 E. Broadway 573-875-1700 Hours: 6 am–2 pm Mon–Fri, 7 am–1 pm Sat-Sun

lll coffee Coffee Zone $  11 N. Ninth St. 573-449-8215 Hours: 6:30 am–9 pm MonSat, 8 am-9 pm Sun Dunn Bros. Coffee _  1412 Forum Blvd. 573-446-4122 www.dunnbros.com Hours: 6 am–8 pm Mon–Fri, 7 am–6 pm Sat–Sun Fretboard Coffee $ 1013 E. Walnut St. 573-227-2233 www.fretboardcoffee.com Hours: 7 am–3 pm Tues–Sun, Closed Mondays It’ss Coffee and Yogurt $ 2300 Bernadette Drive (Columbia Mall) 573-256-1077 Hours: 10 am–9 pm Mon–Sat, 11 am–6 pm Kaldi’s Coffeehouse $  www.kaldiscoffee.com 29 S. Ninth St. 573-874-2566 Hours: 6 am–11 pm Mon–Fri, 7 am–11 pm Sat–Sun 2902 Forum Blvd., Suite 103 573-874-1803 Hours: 7:30 am–7 pm Mon– Fri, 7:30 am–6 pm Sat, 7:30 am–5 pm Sun 1400 Forum Blvd. (Schnucks) 573-446-2800 Hours: 6 am–8 pm daily Lakota Coffee Company $  24 S. Ninth St. 573-874-2852 www.lakotacoffee.com Hours: 6 am–midnight daily Lollicup Tea Zone 23 S. Ninth St. 573-256-1933 2300 Bernadette Drive (Columbia Mall) 573-447-4701 www.lollicup.com Hours: 10:30 am–10 pm Mon–Sat, 11:30 am–5 pm Sun (Ninth Street), 10 am– 9 pm Mon–Sat, 11 am– 6 pm Sun (Columbia Mall)

lll deli Hoss’s Market & Rotisserie $–$$$   1010A Club Village Drive 573-815-9711 www.hosssmarket.com Hours: 10 am–8 pm Mon–Sat, Closed Sun

Broadway Diner $ 22 S. Fourth St. 573-875-1173 Hours: 4 am–2 pm Mon–Sat, Closed Sun

Lee Street Deli $ 603 Lee St. 573-442-4111 www.williesfieldhouse. com/lsd Hours: 9 am–7 pm Mon–Fri, 1 am–3 am Fri & Sat latenight, 10 am–5 pm Sat–Sun

Café Berlin $  220 N. 10th St.

New Deli $ _ 3200 Vandiver Drive, Suite 10A

special advertising section

573-474-2200 Hours: 11 am–8 pm Mon–Sat New York Deli $ 1301 Vandiver Drive 573-886-3354 Hours: 8 am–6:30 pm Mon–Fri, 9 am–3 pm Sat, Closed Sun Pickleman’s Gourmet Café $–$$ www.picklemans.com 2513 Old 63 S. 573-886-2300 Hours: 10 am–2 am daily 1106 E. Broadway 573-875-2400 Hours: 10 am–2 am Sun–Wed, 10 am–2:30 am Thurs–Sat 3103 W. Broadway, Suite 105 573-875-0400 Hours: 10 am–10 pm Sub Shop $   www.subshopinc.com 573-449-1919 209 S. Eighth St. Hours: 8 am–midnight Mon– Fri, 10 am–midnight Sat-Sun 2105 W. Worley St. Hours: 10 am–9 pm daily 212 Green Meadows Rd. Hours: 10 am–9 pm daily 601 Business Loop 70 W., Suite 203 (Parkade Center) Hours: 8 am–8 pm Mon–Fri Subzone $ 916 E. Broadway 573-443-0921 Hours: 11 am–10 pm Sun– Tues, 11 am–2 am Wed–Sat

lll dessert & ice cream Cold Stone Creamery 904 Elm St., Suite 100 573-443-5522 www.coldstone creamery.com Hours: Noon–10:30 pm Sun– Thurs, Noon–11 pm Fri–Sat Encore Wine and Dessert Bar $ y _ ( 904 Elm St., Suite 108 573-874-3033 www.encorewineand dessertbar.com Hours: 7 pm–midnight Thurs–Sat Freddy’s Frozen Custard & Steakburgers $ 100 Brickton Road 573-442-2415 Hours: 10:30 am–10 pm Sun–Thurs, 10:30 am–11 pm Fri–Sat Randy’s Frozen Custard $  3304 W. Broadway Business Park 573-446-3071 Hours: 11 am–9:30 pm, Mon–Thurs, 11 am–10:30 pm Fri-Sat, 11 am–9:30 pm Sun Sparky’s Homemade Ice Cream $ 21 S. Ninth St. 573-443-7400 Hours: 11 am–11 pm daily (March–Dec) Closed Sun–Thurs (Jan–Feb)

lll fine dining Bleu $–$$$$ ( y _ 811 E. Walnut St. 573-442-8220 www.bleucolumbia.com Hours: 11 am–9 pm Mon,

11 am–10 pm Tues–Thurs, 11 am–midnight Fri, 10 am–midnight Sat, 10 am–9 pm Sun CC’s City Broiler $$$–$$$$ y 1401 Forum Blvd. 573-445-7772 www.ccscitybroiler.com Hours: 5 pm–10 pm daily Chris McD’s Restaurant & Wine Bar $$–$$$$ y ((5+) 1400 Forum Blvd. #6 573-446-6237 www.chrismcds.com Hours: 4:30 pm–10 pm Mon–Sat, Closed Sun Churchill’s $$$$ ( 2200 I-70 Drive S.W. (Holiday Inn Executive Center) 573-445-8531 Hours: 5:30 pm–10 pm Tues–Sat Glenn’s Café $$–$$$$ (y _  29 S. Eighth St. 573-875-8888 www.glennscafe.com Hours: 10 am–11 pm Mon– Sat, 10:30 am–11 pm Sun Grand Cru Restaurant $$–$$$$ ( _ y 2600 S. Providence Road 573-443-2600 Hours: 11 am–late night Mon–Fri, 5 pm–late night Sat, Closed Sun Jack’s Gourmet $$–$$$$ (y 1903 Business Loop 70 E. 573-449-3927 www.jacksgourmet restaurant.com Hours: 4 pm–10 pm Mon– Sat, Closed Sun Les Bourgeois Bistro $–$$$$ ( y _  12847 W. Highway BB, Rocheport 573-698-2300 www.missouriwine.com Hours: 11 am–8 pm Tues-Sat, 11 am–3 pm Sun, Closed Mon Mar–Oct: 11 am–9 pm Tues– Sat, 11 am–3 pm Sun, Closed Mon Les Bourgeois, situated on a bluff overlooking the Missouri River as it winds through a thick grove of trees, can easily claim one of the best views in central Missouri. One of Missouri’s largest wineries, every aspect of production, from the vineyard to the bottle, happens on-site. The famed appetizer every diner must sample is Gorgonzola cheesecake, served warm with basil pesto, tomato coulis and toasted Ellis Bakery bread. Room 38 Restaurant & Lounge $–$$$ y _ ( 38 N. Eighth St. 573-449-3838 www.room-38.com Hours: 11 am–1 am Mon-Sat, Closed Sun Sophia’s $–$$$ y _(except Fri and Sat) 3915 S. Providence Road 573-874-8009 www.addisonssophias.com/ sophias Hours: 11 am–midnight MonSat, 11 am–11 pm Sun

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special advertising section

Sycamore $$$ y ( 800 E. Broadway 573-874-8090 www.sycamorerestaurant. com Hours: 11 am–2 pm Mon– Fri, 5 pm–10 pm Mon–Sat, bar open until 11 pm Mon– Thurs and midnight Fri–Sat, Closed Sun Trey $$$ 21 N. Ninth St. 573-777-8654 Hours: 11 am–10 pm Tues–Sun

The Pasta Factory $–$$ _ ( y 3103 W. Broadway, Suite 109 573-449-3948 www.thepastafactory.net Hours: 11 am–10 pm Sun– Thurs, 11 am–10:30 pm Fri–Sat

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lll mexican

Café Poland $  807 Locust St. 573-874-8929 Hours: 10:30 am–7:30 pm Mon–Fri Casablanca Mediterranean Grill $–$$ _ 501 Elm St. 573-442-4883 www.casablanca-grill.com Hours: 11 am–10 pm Mon– Sat, Noon–5 pm Sun Curries Indian ToGo Restaurant $ 2518 Business Loop 70 E. 573-355-5357 www.currieskitchen.com Hours: 4 pm–10 pm Mon–Sun Günter Hans $ 1020 E. Broadway www.gunterhans.com Hours: 11 am–11 pm Mon–Sat India’s House $–$$ 1101 E. Broadway 573-817-2009 Hours: 11 am–2:30 pm, 5 pm–9:30 pm Mon–Sat, 5 pm–9 pm Sun International Café $–$$ 26 S. Ninth St. 573-449-4560 Hours: 11 am–9 pm daily Oasis Mediterranean Cafe $   2609 E. Broadway 573-442-8727 Hours: 10 am–8 pm Mon– Sat, 12–6 pm Sun Olive Café $–$$  21 N. Providence Road 573-442-9004 Hours: 10 am–9 pm Mon– Sat, 10 am–8 pm Sun Rush’s Pizzeria & Bakery $–$$$  _ 1104 Locust St. 573-449-RUSH (7874) Hours: 11 am–10 pm Mon– Thurs, 11 am–2:30 am the next day Fri–Sat, 4 pm– 10 pm Sun Taj Mahal $–$$  ( 500 E. Walnut St., Suite 110 573-256-6800 Hours: 11 am–2:30 pm, 5 pm–9:30 pm daily

lll italian Babbo’s Spaghetteria $$  _ 1305 Grindstone Parkway

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Italian Village $–$$$ _ 711 Vandiver Drive #B 573-442-8821 Hours: 10 am–11 pm Sun–Thurs, 10 am–midnight Fri–Sat

The Wine Cellar & Bistro $$$ ( y 505 Cherry St. 573-442-7281 www.winecellarbistro.com Hours: 11 am–2 pm Mon–Fri, 5–10 pm Mon–Sat, 5–9 pm Sun

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573-442-9446 www.babbos spaghetteria.com Hours: 11 am–2 pm and 5 pm–9 pm Mon–Thurs, 11 am–2 pm and 5 pm– 10 pm Fri, 5 pm–10 pm Sat, Noon–8 pm Sun

Carlito’s $  12 Business Loop 70 E. 573-443-6370 Hours: 11 am–7 pm Mon–Fri, Closed Sat–Sun El Jimador $ _ 3200 Penn Terrace 573-474-7300 Hours: 11 am–10 pm Mon– Thurs, 11 am–10:30 pm Fri–Sat, 11 am–9 pm Sun El Maguey 901 E. Nifong Blvd. 573-874-3812 21 Conley Road 573-443-7977 Hours: 11 am–10 pm MonThurs, 11 am–10:30 pm Fri–Sat El Rancho $ 1014 E. Broadway 573-875-2121 Hours: 11 am–2 am Mon– Wed, 11 am–3 am Thurs–Sat, 11 am–11 pm Sun Freebirds World Burrito 1020 E. Broadway, Suite F 573-474-1060 Hours: 11 am–10 pm daily www.freebirds.com José Jalepeños $ 3412 Grindstone Parkway 573-442-7388 Hours: 11 am–10 pm Mon–Thurs, 11 am–10:30 pm Fri–Sat La Siesta Mexican Cuisine $-$$ _  www.lasiestamex.com 33 N. Ninth St. 573-449-8788 3890 Range Line St., Suite 115 573-228-9844 Hours: 11–10 pm Mon–Wed, 11–10:30 pm Thurs–Sat, 11 am–9 pm Sun La Terraza Grill $ 1412 Forum Blvd., Suite 140 573-445-9444 www.ltmexican.com Hours: 7 am–10 pm, Mon– Thurs, 10:30 am–10:30 pm Fri–Sat, 7 am–9 pm Sun Las Margaritas $ 10 E. Southampton Drive 573-442-7500 Hours: 9 am–11 pm Sun– Thurs, 11 am–11:30 pm Fri, 9 am–1 am Sat Pancheros Mexican Grill $ 421 N. Stadium Blvd.

special advertising section

573-445-3096 www.pancheros.com Hours: 10:30 am–10 pm Sun–Thurs, 10:30 am–11 pm Fri–Sat Rio Grande Mexican Restaurant $  3306 W. Broadway Business Park 573-445-2946 Hours: 11 am–10 pm Sun– Thurs, 11 am–11 pm Fri–Sat Taqueria El Rodeo $  805 E. Nifong Blvd. 573-875-8048 Hours: 9:30 am–10 pm daily

lll pizza Angelo’s Pizza and Steak House $_( 4107 S. Providence Road 573-443-6100 www.angelospizza andsteak.com Hours: 11 am–10 pm Mon– Sat, 11 am–9 pm Sun Arris’ Pizza $–$$$ _  ( 1020 E. Green Meadows Road 573-441-1199 www.arrispizzaonline.com Hours: 11 am–10 pm Mon–Thurs, 11 am–11 pm Fri–Sat,11 am–10 pm Sun Brooklyn Pizzeria $ 909 Cherry St. 573-449-2768 Hours: 11am–12am Sun– Thurs, 11am–2am Fri–Sat G&D Pizzaria $–$$$ _  2101 W. Broadway 573-445-8336 gdpizzasteak.com Hours: 11 am–10 pm Mon– Sat, Closed Sun George’s Pizza and Steakhouse $–$$ 5695 Clark Lane 573-214-2080 Hours: 11 am–10 pm daily Gumby’s Pizza & Wings 1201 E. Broadway 573-874-8629, www.gumbyspizza.com www.gumbyscolumbia.com Hours: 10:30 am–2 am Mon–Wed, 10:30 am– 3 am Thurs–Sat, 10:30 am– midnight Sun Kostaki’s Pizzeria $$$  2101 Corona Road #105 573-446-7779 www.kostakispizzeria.com Hours: 11 am–10 pm Mon– Thurs, 11 am–11 pm Fri–Sat, Closed Sun Pickleman’s Gourmet Café $–$$ www.picklemans.com 2513 Old 63 S. 573-886-2300 Hours: 10 am–2 am daily 1106 E. Broadway 573-875-2400 Hours: 10 am–2 am Sun–Wed, 10 am–2:30 am Thurs–Sat 3103 W. Broadway, Suite 105 573-875-0400 Hours: 10 am–10 pm Pizza Tree $ 1013 Park Ave. (in Mojo’s) 573-8PIZZA5 (874-9925) Hours vary

Shakespeare’s Pizza $–$$ _ www.shakespeares.com 227 S. Ninth St. 573-449-2454 Hours: 11 am–10 pm Sun–Thurs, 11 am–1:30 am Fri–Sat 3304 W. Broadway Business Park Court #E 573447-1202 Hours: 11 am–10 pm Sun– Thurs, 11 am–11 pm Fri–Sat 3911 Peachtree Drive 573-447-7435 Hours: 11 am–10 pm Sun– Thurs, 11 am–11 pm Fri–Sat Southside Pizza & Pub $–$$ 3908 Peachtree Drive 573-256-4221 www.southsidepizza andpub.com Hours: 3 pm–1:30 am Mon– Fri, 11 am–1:30 am Sat, 11 am–midnight Sun Tony’s Pizza Palace $  416 E. Walnut St. 573-442-3188 Hours: 11 am–2 pm Mon– Fri,4 pm–11 pm Mon–Thurs, 4 pm–12:30 am Fri–Sat, 4 pm–9 pm Sun

lll southern & homestyle Dexter’s Broaster Chicken $ 711 Vandiver, Suite A 573- 447-7259 Hours: 10:30 am–10:30 pm, Mon–Sun Jazz, A Louisiana Kitchen $–$$$    214 Stadium Blvd. 573-443-5299 www.jazzkitchens.com Hours: 11 am–9 pm Sun– Mon,11 am–10 pm Tues– Thurs, 11 am–11 pm Fri–Sat JJ’s Cafe $ (_ 600 Business Loop 70 W. 573-442-4773 www.jjscafe.net Hours: 6:30 am–2 pm daily Lee’s Famous Recipe Chicken 2316 Paris Road 573-474-5337 2200 W. Ash St., Suite 102 573-445-6650 www.showmelees.com Hours: 10 am–9 pm Sun–Thurs, 10 am–10 pm Fri–Sat Midway Family Restaurant 6401 Highway 40 W. 573-445-6542 www.midwayexpo.com Hours: 24 hours, 7 days a week Perche Creek Café $  6751 Highway 40 W. 573-446-7400 Hours: 6 am–2 pm Mon–Sat, 7 am–Noon Sun Zaxby’s $–$$ www.zaxbys.com 1411 Cinnamon Hill Lane 573-442-2525 Hours: 10:30 am–10 pm Sun–Thurs, 10:30 am–11 pm Fri–Sat 3922 S. Providence Road 573-447-8500 Hours: 10:30 am–10 pm Sun–Thurs, 10:30 am–11 pm Fri–Sat v

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Support Our Locally Owned Restaurants When you dine at local restaurants, you help support small-business owners who spend their dollars in the community. These dollars help keep our neighbors gainfully employed; the cycle continues as employees spend their wages on local arts, culture and other areas of the economy. Eating local pays BIG dividends for Columbia! 44 Stone Public House 3910 Peachtree Drive 573-443-2726 Bleu Restaurant & Wine Bar 811 E. Walnut St. 573-442-8220 Chez Trappeur 406 Main St., Arrow Rock, Mo., 660-837-3133 Coley’s American Bistro 15 S. Sixth St. 573-442-8887 Glenn’s Cafe 23 S. Eighth St. 573-875-8888 Houlihan’s 2541 Broadway Bluffs Drive, 573-815-7210 Pizza Tree 1013 Park Ave. (inside Mojos), 573-8PIZZA5 (874-9925) Shakespeare’s Pizza Downtown location: 225 S. Ninth St., 573-449-2454 South location: 3911 Peachtree Drive, 573-447-7435 West location: 3304 W. Broadway Business Park Court, 573-447-1202 Southside Pizza & Pub 3908 Peachtree Drive 573-256-4221

celebrate

weddings & society SARAH & TIMOTHY’S wedding story

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IN FINE FEATHER Let the feathers fly with this 2014 wedding trend. Incorporate feathers in your decorations and flowers. From bouquets to boutonnieres, let your love take flight. Don’t want fuzzies anywhere near your cake? Use the feather motif on stationery or in the details of jewelry and other bridal accessories.

Make your own boutonnieres by wrapping different feathers and small details such as berries or sprigs of herbs with a satin ribbon.

— MORGAN McCARTY

photo by l.g. patterson

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a wedding story l by weddings editor anita neal harrison

Sarah Wood & Timothy Hixon Married July 13, 2013

arah Wood wasn’t sure what to think of Timothy Hixon. The first few times she saw him, he was visiting friends at Austin College in Texas, where she worked, and she got the feeling he did not want to be bothered with small talk or meeting someone new. But much to her surprise, on one visit, he suggested the two of them get together sometime to talk. Interested, but not sure how it would go, Sarah suggested he come by her office later in the week. When he did, the two of them ended up at a Panera restaurant and talked until it closed. They talked a little about everything, and what intrigued Sarah the most was how Timothy talked about God’s unconditional love. “He talked about how love is not something you have to work for or be good enough for, and he said I deserved to know that,” she says. “It was one of those Sunday School answers I grew up understanding — it made sense when I heard it, but I’d never really experienced it in a romantic relationship.” Timothy promised that night at Panera to show Sarah unconditional love, and over time, Sarah realized he was serious about keeping that commitment. The two of them became engaged on the first anniversary of their courtship. The evening began with a private plane ride over Dallas at sunset. After dinner, Timothy and Sarah headed to their favorite park, where Timothy said he had a friend waiting to take pictures. Sarah was

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photos by courtney tompson photography

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In lieu of a guest book, Timothy and Sarah asked guests to leave their fingerprints and sign their names on a picture of a tree.

Photography

Courtney Tompson Photography

Bridal Gown

David’s Bridal

Bridesmaids’ Gowns David’s Bridal

Hairstyling

David the Salon

Tuxedos

Men’s Wearhouse

Florist Hy-Vee

HB Sounds

Wedding Cake Hy-Vee

Groom’s Cake & Cupcakes Sam’s Club

Yellow Basket Weave Cake Bob Bohon

Rings

Reed & Sons, Sedalia

Registry

Target; REI; Bed, Bath & Beyond

Wedding Coordinator Heather Wright (family friend)

Fried Chicken Lee’s Chicken

Tent, Chairs, Tables, Dance Floor & Fireworks

Berry Good Tent Rental, Huntsville

Fingerprint Tree Zazzle.com

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suspicious more might be going on, and when they arrived at the park, and she saw colored lanterns hanging from trees next to a picnic table overlooking the lake, she knew she was right. On the picnic table, Timothy had the same two drinks the two of them had ordered that first night at Panera. Timothy got down on one knee, but before he could even finish saying, “Would you do me the honor of becoming my wife?” Sarah had his face in her hands and was saying, “Of course!” As Timothy stood up, he turned and shouted, “Hey!” and over the hill came four friends, with cameras in hand. “I was blown away with the details Timothy had put in place,” Sarah says. Timothy and Sarah wed on July 13, 2013, at Midway Farms north of Columbia. The Rev. Terry Hunsaker officiated.

The ceremony took place on a high hill overlooking a rural Missouri landscape of trees and fields. Burlap-wrapped, flower-filled Mason jars hung from shepherd hooks that lined the walkway leading to the ceremony site, where hay bales covered in white muslin provided seating. A pair of wooden trellises draped with burlap and decorated with bouquets of white wildflowers stood behind the couple; large Mason jars filled with wildflowers finished off the frame. Sarah wore a strapless lace gown with a sweetheart neckline and trumpet fit. A crystal brooch pinned to a satin sash added sparkle at the empire waistline. Sarah paired the gown with a waist-length veil with beaded trim; she accessorized with a borrowed pearl necklace and bracelet. Her hair was a side-swept arrangement of loose curls. She carried a colorful summer bouquet of wildflowers.

Sarah’s bridesmaids wore sleeveless, chiffon, knee-length dresses in pale yellow; the dresses had a matching ribbon tied to the side in front and double beaded spaghetti straps. The bridesmaids’ wildflower bouquets contained white flowers with yellow accents. Timothy and his groomsmen wore gray Calvin Klein suits with white shirts, gray vests and yellow neckties. Their boutonnieres were white daisies tied with jute, a material similar to burlap. The ceremony was a simple Christian service. Both of Sarah’s parents escorted her down the aisle to “Love Never Fails” by Brandon Heath. Before the vows, friends and family gathered around Timothy and Sarah to pray over them. After the ceremony, guests gathered for dinner in a large white tent, which sheltered white chairs and tables covered with white tablecloths. Burlap runners topped the tables, accented by silverware wrapped in yellow napkins tied with jute bows. For centerpieces, Timothy’s grandfather cut cedar wood rounds, which were topped with Mason jars wrapped in burlap and lace and filled with wildflowers. Each place setting had a small jar of jam with the note: “Spread the Love.” Instead of a guest book, Timothy and Sarah provided a picture of a tree where friends and family left their fingerprints and signed their names. Guests dined on fried chicken, green beans, potato salad and rolls. Dancing followed. The wedding cake sat on a threetiered cedar stand. The two bottom tiers held cupcakes, while the top held a twotiered round cake covered in smooth white icing dotted with small frosted daisies. Several small paper flags topped the cake; the highest read “Love” and the lower ones listed attributes found in 1 Corinthians 13, such as “is kind,” “always trusts” and “never ends.” Dessert also included pies made by Timothy’s mother and grandmothers. Sarah and Timothy enjoyed a weeklong honeymoon in Puerto Rico right after the wedding. They live in Sherman, Texas. Sarah is coordinator of academic support services and programs at Austin College, and Timothy is an executive manager for Target. Sarah is the daughter of Bob and Mary Ann Wood of Columbia, and Timothy is the son of Russell and Teresa Hixon of Irving, Texas. february 2014 inside columbia

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announcements

bridal blog From her engagement to the end of the aisle, follow Anne Churchill’s journey to becoming Mrs. Wes Hanks at www.InsideColumbia.net.

Joyful Occasions Mid-Missouri brides and grooms share their happy news.

Lauren Bishop and Kevin Luebbering will marry May 10 at the Historic Firehouse in Springfield. The bride-to-be is the daughter of Gary and Jennifer Bishop of Springfield. Ren graduated from the University of Missouri with a Bachelor of Journalism and a Bachelor of Arts in international studies in 2012. She currently works as the social media specialist for Springfield Public Schools. The future groom is the son of Mike and Jayne Luebbering of St. Thomas, Mo. He graduated from Missouri State University with undergraduate and master’s degrees in English before completing his Juris Doctorate at the University of Missouri School of Law in 2013. He works as legal counsel for the Missouri Department of Social Services in Springfield. The couple met when they were students at the University of Missouri.

Georgie Zitsch and Chris Cornell will marry on June 7 at First Baptist Church in Columbia. Georgie is the daughter of Bob and Molly Zitsch of Columbia. She will graduate in May from the University of Missouri-Kansas City with a dual degree in biology and German. Chris is the son of Larry and Patty Cornell of Columbia. With plans to receive a business degree from the University of Missouri-Kansas City in May, Chris currently works in the artist management division for F3 Entertainment in Nashville. Chris and Georgie are high school sweethearts who began dating during their senior year at Rock Bridge High School.

High school sweethearts Kathryn Tuchschmidt and Jacob Tillitt will marry on June 21 at the Missouri Botanical Garden in St. Louis. Kathryn is the daughter of Steve and Laura Tuchschmidt of Columbia. She graduated from the University of Missouri in 2011 with a Bachelor of Science in hospitality management. She is currently pursuing a master’s degree in veterinary public health and expects to graduate in December. Kathryn currently works as an assistant business manager with Mid America Harley-Davidson in Columbia. Jacob is the son of Donald and Robin Tillitt of Columbia. He will graduate from the University of Missouri in May with a Bachelor of Science in biology and a minor in chemistry. Jacob currently works as a sales associate with Mid America Harley-Davidson in Columbia.

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Would you like to see your wedding featured in Inside Columbia? Ask your photographer to send us a CD with 15 to 20 high-resolution photos from your wedding and reception, accompanied by a note that includes the bride and groom’s contact information. If your wedding is chosen for a feature, you will be contacted by a reporter who will interview you for the story. Photo disks will only be returned if accompanied by a selfaddressed, stamped mailer. Mail the photo disk to Editor, Inside Columbia, 47 E. Broadway, Columbia, MO 65203.

inside columbia february 2014

Meagan Brophy and Adam Rau will marry on Sept. 13 at Integrity Hills at Big Cedar Lodge in Branson. Meagan is the daughter of Bob and Sherri Brophy of Houston, Texas. She graduated from the University of Missouri in 2008 with a degree in animal science, and in 2012 with a doctor of veterinary medicine. Meagan currently works as a veterinarian with Webster Groves Animal Hospital in St. Louis. Adam is the son of Mike and Andrea Rau of Washington, Mo. He graduated from the University of Missouri in 2005 with a degree in business administration and in 2013 with an MBA. Adam is currently a biodesign and innovation fellow with the University of Missouri.

Jessica Golden and Kevin Mason will marry on Aug. 23 at Les Bourgeois Vineyards in Rocheport. Jessica is the daughter of Kandase Johnston of Mexico, Mo. She attended the University of Missouri before graduating from the University of Missouri-Kansas City with a Doctor of Pharmacy degree in 2013. Jessica currently works as a pharmacist with Wal-Mart Pharmacy in Columbia. Kevin is the son of Cyndi and Bill Mason of Sun City, Ariz. Kevin graduated from the University of Missouri in 2009 with a degree in mechanical engineering. He currently works as a quality engineer with Hubbell Power Systems in Centralia. february 2014 inside columbia

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on the town

Visit our online gallery @ www.InsideColumbia.net.

Luckyâ€™s Market Grand Opening Members of the Columbia community gathered at 111 S. Providence Road on Jan. 15 to celebrate the grand opening of Luckyâ€™s Market. Founders and owners of the Boulder, Colo.based grocer, Bo and Trish Sharon, joined the more than 150 employees of their newest location for a bacon-cutting ceremony. A donation of $10,000 was made to the Columbia Center for Urban Agriculture. Cake, coffee and mimosas were served.

Art Jeffrey and Dan Cullimore

Sierra Napier, B.J. Hunter and Ana Compain-Romero

The crowd

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Founders Bo and Trish Sharon

Zoe Broder, Heather Gillich and Christine Baker

Check presentation to the Columbia Center for Urban Agriculture

Ryan Worley, Jack Jensen and Kelsey Palmquist photos by morgan mccarty

on the town

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Mid-Missouri Taste of Elegance On Monday, Jan. 6 at the Holiday Inn Executive Center, mid-Missouri chefs competed in the seventh annual MidMissouri Taste of Elegance culinary competition, hosted by Missouri Pork Association and the Food Bank for Central & Northeast Missouri. Chef Nick Bahan’s (of MU’s University Club and Bellerive Country Club in St. Louis) “Prime Devine Swine” dish received first place and $1,000. Second place and $500 was awarded to Chef Dennis Clay (Inside Columbia’s Culinary Adventures Center) for his “Duet of Kasu Marinated Pork Tenderloin and Confit of Pork Belly Brulee, Nashi Pear, Sweet Potato, Maitake Mushrooms, Pork Jus and Mustard Seed Aioli.” Chef Bryan Maness (Ozark Mountain Biscuit Co.) took third place and $250 for his “Sage and Wild Mushroom Stuffed Pork Belly en Crepinette with Gnocchi Galette, Winter Squash Puree and a Salad of Curly Endive and Persimmons with Anchovy-Pine Nut Vinaigrette.” As winner, Chef Bahan will attend the National Pork Summit, April 4–6 in St. Helena, Calif.

Craig Hindelang and Jesse Souder, Holiday Inn Executive Center

Grand Cru Restaurant

Trey Quinlan, Trey Bistro

Ozark Mountain Biscuit Co.

Winners Trey Quinlan, Bryan Maness, Dennis Clay and Nick Bahan

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inside columbia february 2014

Patrick Miller, Sweet Chipotle Catering in Jefferson City

John Gilbreth, Dennis Clay and Jackson Portell

First-place winner Nick Bahan with his team photos by diane slater

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The Columbia community is enriched by dozens of nonprofit organizations that help make our city more beautiful, more comfortable and more hospitable for all who live here. On these pages, we salute some of those organizations and encourage you to support them in their important work.