Chesterfield, MO October 2023

ARTS + CULTURE

BUTTER KNIFE

GIRL COLLECTION

FOOD + BEVERAGE CULTURE AND LOVE MEET AT THE TABLE

PERSONAL CHEF EXTRAORDINAIRE

Savor

Ten Years Cheers

TO BRUNCH LUNCH HAPPY HOUR DINNER CATERING PRIVAT E EVENTS

THANK YOU FOR A DECADE OF LOVE & SUPPORT. OUR COMMUNITY IS OUR GREATEST ACCOMPLISHMENT AND WE LOOK FORWARD TO CELEBRATING WITH YOU FOR MANY YEARS TO COME!

Savor

As we bid a warm welcome to the crisp embrace of fall, our culinary cravings evolve in delightful harmony. October graces us with its most tantalizing essence, a symphony of flavors that dance through our senses. Within these pages, we unveil a cornucopia of our cherished dishes and libations to savor. It is a testament to the season's exquisite bounty.

Enjoy a culinary journey as we unveil artists, chefs, recipes, places and designs that promises to tantalize your taste buds and elevate your culinary experience. So, prepare your palates; a culinary adventure awaits!

The fragrant tapestry of fall rekindles cherished memories of mom's kitchen, where the scents of cinnamon, apple, pumpkin, chili, and hearty soups enveloped the senses. These aromas transport us, whispering tales of nostalgia and comfort. Crafting a dish that not only pleases the palate but also invokes treasured memories is a true art.

The enchanting blend of spices and ingredients can whisk us back to the innocence of childhood, a potent and comforting magic. Food, with its mystical power, unites us all. Whether we're strolling through our local market, savoring a delectable dessert, or preparing a lovingly crafted family meal, the moments we share while indulging in culinary delights are simply priceless.

Welcome to our October Foodie issue, where we celebrate the exquisite journey of taste and the warm embrace of autumn. Together, let us savor every delectable moment this season has to offer.

October 2023

PUBLISHERS

Gordon Montgomery

gordon.montgomery@citylifestyle.com

Kelley Lamm kelley.lamm@citylifestyle.com

COPY EDITOR

Julie Brown Patton | julie.patton@citylifestyle.com

PUBLISHER ASSISTANT

Casey Pierce | casey.pierce@citylifestyle.com

CONTRIBUTING WRITERS

Julie Brown Patton, Amalia (Amy) Loli, Kara Savio, Robin Seaton Jefferson, Angela Broockerd, Don Seaman

CONTRIBUTING PHOTOGRAPHERS

Anne Matheis Photography, Carol Green, Janie Jones, Virginia Harold

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

GORDON AND KELLEY, PUBLISHERS @CHESTERFIELDCITYLIFESTYLEMAG

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Rachel Chrisman

LAYOUT DESIGNER Antanette Ray

To

truly

lead the way in memory care, It takes a village.

A village of expert memory care clinicians. A village of highly-skilled nurses and staff for every stage of dementia— from assisted-living to skilled-nursing care. What’s more, we’ve designed Parc Provence to function as a village— with five levels of care provided in a household setting. Plus a greenhouse, ice cream parlor, library, art gallery, chapel and more, all nestled amongst private pathways and gardens exclusively for residents and their visitors. Putourvillagetoworkforyourfamily.

Left: Associate Medical Director Dr. Lenise Cummings-Vaughn, Administrator Kathy Kelley, and Medical Director Dr. David Carr meet with a resident.

city scene

Where

neighbors can see and be seen.

Want to be seen in the magazine?

Tag your Instagram photos with @ChesterfieldCityLifestyleMag

1: Friendship Village Chesterfield hosted its second annual Captain’s Dinner, originally a winter theme, now Hawaiian. 2: Friendship Village residents loved the Aloha summer spin put on Captain’s Dinner in Chesterfield. 3: Nettie White celebrated 25 years at The Porch with food, drinks, music, surprise sales, giveaways. 4: Nettie White Interiors celebrated 25 years in business in Wildwood. 5: Chesterfield Family Aquatic Center celebrating the city’s annual K9 Splash. 6: Chesterfield police officers sold special T-shirts in support of Special Olympics Missouri. Phone nonprofit: 573.635.1660. 7: Twins/Logan University students, Didier Fardin and Gabriel Fardin, competed in 2023 World Lacrosse Men’s Championship.

FRIENDSHIP VILLAGE

CHESTERFIELD POLICE DEPARTMENT LOGAN UNIVERSITY/ WORLD LACROSSE MEN’S CHAMPIONSHIP

CHESTERFIELD PARKS, RECREATION & ARTS DEPARTMENT

FRIENDSHIP VILLAGE

business monthly

A round-up of exciting news from local businesses.

Clementine's Vegan Ice Cream Recognized For Culinary Excellence

Specialty Food Association representatives honored Clementine's Creamery with a "gold sofi" award in the plantbased category for the company's Vegan Lemon Poppyseed flavor. Sofi awards celebrate creativity and culinary excellence. New York-based Specialty Food Association representatives have honored excellence in specialty food for the past 50 years. Clementine's award-winning flavor is available at one of the company's eight scoop-shop locations in St. Louis, including Clayton, or via their national shipping program.

Eckert’s Corn Maze Design Inspired By Kindergarten's 150th Anniversary

Every Friday, Saturday and Sunday through Oct. 29, a new corn maze will be open at Eckert’s Millstadt Farm, 2719 Eckert Orchard Lane in Illinois. This maze was designed to honor the 150th Anniversary of U.S. Kindergarten, a program launched by Susan Blow when she opened the first public kindergarten class at the Des Peres School in Carondelet in 1873. The maze is included in the farm's general admission ticket, starting at $10.

Local Property Monitoring Company Earns National Accreditation

STL Home Watch Services staffers received accreditation from the National Home Watch Association for the fifth year, regarding their work in providing homeowners with peace of mind, that their property is cared for while they're away. The company serves St. Louis and St. Charles counties, including cities of Chesterfield, Wildwood, Town & Country, Des Peres and Eureka. Owner Terri Matheis is an experienced real estate professional with 30-plus years of experience in the industry.

Photography Clementine’s Naughty and Nice Creamery

Photography Eckert’s Millstadt Farm

St. Louis Symphony Orchestra Begins 144th Season

At press time, St. Louis Symphony Orchestra members were to host a free community concert during September on Art Hill in Forest Park, with a new family fun zone prior to the concert to engage families with several musical activities. Orchestra members begin their 144th season with performances at Stifel Theatre with world-renowned violinist Hilary Hahn. The orchestra has a full slate of concerts throughout the community as Powell Hall undergoes expansion and renovation. Scan to read more.

Rockefeller in St. Louis

At Church, Verhulst & Walsh we are singularly committed to our clients and their needs To preserve and grow the legacies of the exceptional families we ’ re privileged to serve This is why we ’ re here

Our accomplished team of professionals seamlessly integrate wealth management, asset management, family office services, retirement services, and strategic and lifestyle advisory on behalf of our clients and their families businesses.

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/Chesterfield

Photography Virginia Harold

Bringing Joy One Toy at a Time

BrrrBASH® has grown into a heartwarming tradition, uniting communities for a largerthan-life toy collection campaign to benefit Toys for Tots.

Since 2013, Little Black Book has showered the Foundation with over 60,000 toys, and, we donated an astonishing 20,000 toys in 2022 alone!

For the past six years, our LBB BrrrBASH® to Benefit Toys for Tots has brightened the holidays for countless children, contributing 20% of the total toys distributed by the US Marines. We take immense pride in being the largest donor in the greater St. Louis region, with St. Louis ranking as the third-largest collection hub in the United States.

We invite the public to join us in this heartwarming tradition by dropping off a new, un-wrapped toy at any of our participating locations from November 1st to December 16th. Help Little Black Book bring the magic of Christmas to children in need!

ARTICLE BY JULIE BROWN PATTON

‘Butter Knife Girl’ Collection

CHESTERFIELD ARTIST CLICKS WITH ART CHALLENGES

Figurative artist JoAnn Houle is best known for combining fictional and nonfictional elements that give her artwork a unique, recognizable style. She, however, often thinks of it as having "pockets of style" over her time of exploring art. This Chesterfield resident had 45 new, fashion-inspired drawings exhibited at Saks Fifth Avenue in Frontenac from July 28 through Sept. 30. Gallery daily hours are noon to 6 p.m.

JoAnn's art collection was titled Butter Knife Girl. An artist reception, titled "The Halftime Show," was held Sept. 2., at 1 Plaza Frontenac, St. Louis.

"Many people ask what my inspiration was for this collection. I was selected in February or March as one of the solo artists who'd be exhibiting this year in Saks' wonderfully cool space for rotating artists. I knew I had to have my art ready by July," she recalls. "For a couple weeks, I wondered what and how I would create for this special show, which is such a big opportunity. I study faces and monitor photographs in magazines, such as Elle and Vogue. I ultimately got the idea to draw a woman in

CONTINUED >

Artist JoAnn Houle

“Drawing never feels like work. I’ve drawn and painted for decades, and now drawing digitally on an iPad slaps different. Digitally, there’s no commitment to anything I lay down, should I decide to change it: endless redos and adjustments. It feels carefree. I do miss the feel of charcoal pressing into soft newsprint paper as I drag and twist it to get the line I want; that connection is special.”

a vintage manner applying her lipstick by using a knife as a mirror."

While trying to determine what fashion era on which she wanted to focus, she remembers: "That's when I realized my creations could be timeless, that I could pull from designs across the entire timeline of fashion."

She says it took her three full days to install the resulting work, which to date, represented the most number of her pieces in one spot and the most public exposure she's had as an artist.

JoAnn says she decided to be an artist at 10 years young.

She earned her bachelor's degree in fine arts from the University of North Dakota via art and Native American scholarships, as a member of the Turtle Mountain Band of Chippewa. "My favorite mediums are charcoal, pastel, ink, acrylic and watercolor," she shares.

She has amassed a diverse portfolio, ranging from commissioned pet portraits to a series of black and white word paintings, and more recently theme-based collections. "I work from my dream studio in my home, choosing inspirations I connect with and making pieces I'd like to hang in my own home," she says.

Additionally, she works with her husband, Andy Rudman, in operating a regional custom screen printing and embroidery shop based in St. Peters called Shirt Kong. Andy says they specialize in custom T-shirts and apparel design for all occasions.

JoAnn also has had artwork available for purchase at Stone Soup Galleries in Chesterfield in the display titled "Artistic Visions of the American West."

"I'd love to make Butter Knife Girl a traveling exhibit, even taking it into pop-up places in other cities," she says.

A 10-year history of her drawing phases can be viewed on her Instagram @joannhoule. "Art is a lifelong journey for me, with my style evolving. I do it for mastering new levels and dimensions."

JoAnnHoule.com

MARKETING, ADVERTISING, CORPORATE COMMUNICATION AND TRAINING VIDEOS

We offer Full Service Corporate and Commercial video solutions. Besides our world class studios located in St. Louis, we bring expert video production to you with our talented crew. We can capture everything you need in the field, in your offices, or at your retail or service location. You name it, we can do it! Plus, we offer professional lighting, sound, and editing to all of our clients.

ELEVATE YOUR MESSAGE, YOUR BRAND AND YOUR EVENT WITH

Liston Design Build

LOCAL AWARD-WINNING HOME REMODELING EXPERTS HELP THEIR CLIENTS FALL IN LOVE WITH COOKING, GATHERING AND ENTERTAINING

ARTICLE BY ROBIN SEATON JEFFERSON PHOTOGRAPHY BY ANNE MATHEIS PHOTOGRAPHY

"What we've learned from the last few years, it’s that your home is your safe haven. And your life revolves around your home—your most prized possession,” says Jeanne Liston. “You want, and deserve, for your home to be the absolute best it can be.”

And kitchens are the best place to start. They are where people gather, cook for family and entertain guests. And most importantly, kitchens are where memories are made with families. The Listons help their clients fall in love with at-home cooking, gathering and entertaining, through their top-quality design, building and remodeling skills.

Jeanne and her husband, Keith Liston, own Liston Design Build, a company started by Keith’s father, Mike Liston, in 1984 as a one-man operation with a “no-job-is-too-small” approach to home remodeling. Keith joined his dad in 1986 and took the helm in 2009.

Keith and Jeanne’s daughter, Andrea Liston-Jones, one of the couple’s four children, joined the business in 2016 and is now the director of design. Their son-in-law, Scott Weaver, is the company’s director of production.

Located in St. Charles, Missouri, Liston Design Build services clients throughout St. Louis and St. Charles Counties. The third-generation company has both the experience and depth needed to turn homes into ideal spaces for those who live there. “We work with clients from start to finish,” Jeanne says. “Clients are paired with their own dedicated designer who works closely with them during the development and selection phase and creates 3-D renderings of their new spaces. Then, we employ our own craftsmen who bring their visions to life.”

As the company enters its 40th year in operation, it’s easy for Jeanne to reflect on how much has changed in their business in four decades.

While their services have stayed the same, the Listons affirm they've committed to a “personalized, concierge approach” in recent years. Jeanne says most of the company’s work involves a total renovation of spaces “to allow for the better function, flow and design aesthetic” of the client’s home. And since the kitchen is the center of the home, the remodel typically revolves around that space. Homeowners want a large center island, functional storage solutions, updated appliances and quartz countertops, just to name a few. They want a space that wows, Jeanne says.

“Being able to gather around an island and move to the adjoining living room while engaging the overall gathering area is a big part of providing both function and form for the entire family,” she adds.

The Liston team is often engaged to rework kitchens or bathrooms for lower overall maintenance and/or aging in place.

Other times, clients may want the perfect finished basement and bar area to allow for entertaining. The Listons say clients’ needs and lifestyles are all taken into consideration when positioning everything from major appliances and work spaces to lighting, seating and specialty appliances.

"The kitchen’s relationship to surrounding rooms is driving many of the trends, but kitchen design is still about matching your space to your lifestyle," Jeanne says.

Whether it be through extending a kitchen’s reach so the spaces flow into each other through aesthetics and functionality, expanding windows, adding a center island and cabinets along with subdued, clean-looking countertops

in soft muted shades, concealing storage and appliances, or selecting range alternatives, the latest in kitchen design reflects the homeowner’s love of the kitchen.

She says she understands the difficulty involved with change. “It’s scary to take on a remodel, to allow someone into your home to basically tear it apart and rebuild it. So, we work with you from start to finish so you can be assured that the end result is going to be exactly what you envisioned it would be. You want your home to reflect your lifestyle and your traditions.”

636.940.9417 ListonDesignBuild.com

“The kitchen’s relationship to surrounding rooms is driving many of the trends, but kitchen design is still about matching your space to your lifestyle.” ~Jeanne Liston

Clean Coffee, Direct Impact

Luna Maki Builds Life Opportunities From The Inside Out

ARTICLE BY JULIE BROWN PATTON

Improving coffee producers' lives one bag at a time is the mission of Luna Maki, a locally operated coffee business whose founder intentionally partners with farmers in Honduras to get beans through direct trade.

"It's about creating clean coffee and helping others," says Brentwood resident and Luna Maki enterprise leader Vince McDonnell. "The climate in Honduras is perfect for coffee cultivation, with plenty of sun and rain. The people there have a long tradition of coffee production, and they take great pride in their work."

Positioned in the heart of Central America, Honduras' location and terroir indeed are considered to be ideal for growing coffee. In fact, Honduras is typically counted among the world's fifth biggest producers of coffee by volume.

The Luna Maki business actually resulted from an unplanned meeting at a wedding at which Vince met Klaus Hoppert Orellana from Honduras. After they struck up a conversation and had so many interests in common, they decided to try to work together.

"The profit from your cup of coffee goes straight back to the farmers and the community. With higher standards comes higher pay," explains Vince. "Our system is based on respect and dignity. We educate our farmers and workers on what it takes to make a great coffee and pay them higher to meet our standards."

Vince says they go to the places in Honduras that most others avoid. "Many of our farmers are in locations that are hours away via treacherous or washed out roads, and they have very few options for selling their coffee. So we go to them, helping solve logistical problems

“Luna Maki”

in the indigenous Lenca language. The Lenca, also known as Lepa Wiran, meaning “Jaguar People” or “People of The Jaguar” are an indigenous people from present-day southwest Honduras and eastern El Salvador in Central America. Many bean producers there are fourth generation coffee farmers, producing coffee at 4,000 feet above sea level.

within the community, along with building centralized processing facilities that allow us to have unmatched accessibility and quality control."

By executing a naturally processed coffee that's air-dried in the cherry for 60 days on solar mesh beds, rather than the common washed method, Vince says their coffee has a distinctly bright taste.

Lenca and other local women hand-sort the beans for quality, and state their coffee doesn't have pesticides, acid or molds. They roast it fresh weekly, and get paid a higher wage than they could get locally.

Luna Maki coffee can be secured online or locally at special events and markets such as:

• Wildwood Farmers Market

• Maplewood Farmers Market

• Point Labadie Farmers Market

• Soulard Farmers Market

• The Boulevard Farmers Market

• Taste of STL

• Festival Of Nations

At press time, Vince was expecting a 2,000pound shipment of beans. "Klaus’s daughter, sister and mother came up to visit his other sister who lives here, and we were running low on coffee so we had them bring up 100 pounds of beans in their luggage," he chuckles.

Vince says they're activating a second phase of their project by buying a U.S. truck and having it shipped to the Honduras farm for the next coffee season. During September, Vince went to Las Botijas to help scope their next moves with Klaus for new processing construction to start yet this fall.

636.344.0498

LunaMaki.com

means “new opportunity”

“Las Mulas De Intibuca”

BAKE THE WORLD A BETTER PLACE

Fantastic Cakes Founder Promises Wizardly Custom Creations

ARTICLE BY JULIE BROWN PATTON

PHOTOGRAPHY BY CAROL GREEN

When Ashley Lokey held a grand opening for her bakery business in Wildwood during October 2022, more than 300 people showed up and she sold out of everything, twice. “I had to gather all my family to help me in the kitchen with decorating more cupcakes and cinnamon rolls to keep up with the crowd,” she recalls. “It was more than I could’ve ever dreamed. We started taking orders, and the rest is history.”

CONTINUED >

Fantastic Cakes and Where to Buy Them has operated for the last year in Wildwood at 16962 Manchester Road, but Ashley and her team are navigating another growth phase via relocating to Lake Saint Louis by the end of 2023. Sept. 30 will be the last day of operations at the Wildwood location.

“While our space in Wildwood was a great starting point, we were ready to grow. We looked everywhere in West County. Unfortunately, we weren’t able to find a building that worked for our goals,” she stated.

For the past year, this West St. Louis County go-getter and her baking team busily provided custom cakes, engagement cakes, bridal shower cakes, wedding cakes and custom cupcakes. They also launched customized "Take The Cake" classes. Kids learn how-to decorating tips for cakes, cupcakes and cookies during the children’s classes; adult classes were modeled after fun, relaxing paint and sip parties. TTC classes are held three times a week, alternating classes for age groups. Private classes also are available, and have been hosted for birthday parties, girl scouts and team-building office events. Ashley assures they intend to bring back the popular TTC summer camps in 2024. There are two tiers of class memberships for both children and adults to accommodate various interests and frequencies.

Ashley says the envisioned, future production kitchen will be three times larger, enabling them to ship out baked goods. They'll also have a dedicated party and classroom space equipped with a wine/ beer bar. “We’ll have a new, updated menu full of old favorites and some exciting new updates,” she adds.

The Fantastic Cakes team offers traditional cake flavors from their custom order menu, as well as more unusual ones, such as German chocolate, lemon, carrot or coconut. They also provide a wide selection of items including scones, muffins, cupcakes, brownies, cookies, macaroons and their version of cinnamon rolls,

which is a family tradition recipe that's been modified for the bakery. "Many days, the cinnamon rolls sell out early in the morning," confirms Ashley.

Gluten- and dairy-free menu options also are available. When Ashley reflects, she says she has at least two reasons to marvel at the bakery’s success. First, she never thought she’d be baking and decorating cakes for a living: “From as young as I could remember, I wanted a career in fashion.” After getting a fashion degree and while working in a related management role, this baker says in her free time at-home she was baking for others, getting five to six cake orders a week.

“I absolutely fell in love [with baking]. I was always finding cakes that would help me learn as a decorator, and became head-over-heels for a career I could never have envisioned for myself,” she adds.

Secondly, however, a horrific car accident involving her family during October 2021 left her with a broken femur, hip shoulder, ribs and a kneecap in 34 pieces. She says, “I was in a very bad place, unsure of if I’d ever be able to get back to my career, if I would ever be able to stand on my feet like I used to, and unable to take care of my newborn baby without assistance. It was painful, heartbreaking and the hardest thing I’ve ever had to go through. My family was amazing through all of this, and I could never have pulled through without them. I made a speedier recovery than I could’ve imagined.”

Harry Potter fans can rejoice, too, at Fantastic Cakes, which sports a magical theme beyond the name. They sell HP merchandise, such as cropped sweatshirts, swish and flick spoons, character earrings, and a line of candles named after the HP characters and Hogwarts Houses, making the business the perfect destination for fulfilling magical needs.

636.422.1505

FantasticCakesSTL.com

“I absolutely fell in love [with baking]. I was always finding cakes that would help me learn as a decorator, and became head-over-heels for a career I could never have envisioned for myself.”

CULTURE AND LOVE MEET AT THE TABLE

Personal Reflections On An Authentic, Inviting Culinary Experience

The art of seasonal eating directly ties to the Mediterranean diet. The cuisine lives and breathes around the seasons because it thrives on fresh and simple ingredients that enhance taste and are nutrient-dense. Fresh seafood, wild greens, perfectly ripened orchard fruit, and vegetables are at the center of the table. The flavors and textures of lemon, honey, olive oil, fragile flaky phyllo dough and roasted lamb evoke strong memories of family gatherings in Greece. These memories form my ethos of family and hospitality.

As seasons come and go, one thing that remains constant is food worth eating. Following is one of my most beloved soup recipes. Hearty, simple and extra comforting, this Greek chickpea soup (revithia soup) recipe is the perfect dish for cooler days ahead. It's simply comfort in a bowl.

This highly nutritious, delicious vegetarian Greek dish is full of fiber and a unique supply of antioxidants. The nutty flavor of the chickpeas, the richness of olive oil, and the tanginess of the lemon blend perfectly together. Packed full of Mediterranean flavors, this soup pairs well with warm, crusty bread.

Traditionally, this dish is prepared with dried chickpeas to achieve the best tasting-results.. However, canned chickpeas can be used to make things easier and quicker. Be sure to rinse the canned chickpeas (also called garbanzo beans) before using them in the soup and reduce the water by 2 cups. Wash dried chickpeas and soak them in water for at least 12 hours or overnight. After 12 hours, discard the water and thoroughly rinse the chickpeas.

CONTINUED >

ABOUT AMY PAPPAS LOLI: As founder of Amalia Culinary Art, Amy incorporates her passion for Greek food to the table. Inspired by family gatherings and travels to Greece, her traditional recipes instantly transport one to the Mediterranean. Using only the finest ingredients, she seeks to capture the spirit of true Greek flavors. From a very young age, she says she learned the true meaning of family and tradition. Her yiayia (grandmother) stressed the importance of using local, fresh seasonal foods, herbs, spices and olive oil. Each recipe tells a story, and she says it’s her way of keeping her yiayia alive in her kitchen and forever in her heart.

Amy says she grew up with simple food rich in fullness and flavor. As a culinary enthusiast, sharing dishes influenced by her yiayia and mother is her love language. Her goal is to share family recipes from her childhood and her passion for Greek culture while inspiring others to explore and cook authentic Mediterranean dishes.

IG @amaliaculinaryart

AmaliaCulinaryArt.com

RECIPE GREEK CHICKPEA SOUP (REVITHOSOUPA)

INGREDIENTS:

• 2 cups (dry) chickpeas

• 3/4 cup extra virgin olive oil

• 1 medium onion, finely chopped

• 2 carrots, diced

• 1-2 celery stalks, diced

• garlic cloves, minced

• 2 bay leaves

• 1-2 tablespoons dried thyme or oregano

• teaspoon of salt

• ¼ teaspoon black pepper

• 8 cups vegetable broth or water

• ¼ cup freshly squeezed lemon juice

GARNISH:

• Finely chopped fresh parsley or fresh thyme

DIRECTIONS:

1. Soak chickpeas in water for at least 12 hours or overnight.

2. After chickpeas have soaked, rinse/strain them well and set aside.

3. In a large pot, heat the olive oil; add chopped onions, carrots and celery. Sautee over medium heat until soft. Approximately 10 minutes.

4. Add minced garlic.

5. Combine strained chickpeas along with the salt, pepper, seasonings and broth (water) in a pot. Bring to a boil and reduce the heat to low. Cover the pot and simmer for 1½ to 2 hours, or until chickpeas are tender. If using canned chickpeas, cooking time is reduced by 30 minutes.

6. Taste and adjust seasoning if needed. Once the chickpeas are soft and tender, mash some of the chickpeas with the back of a spatula to thicken the soup slightly or simmer for a few minutes to reduce the broth.

7. Remove soup from the heat, add lemon juice, drizzle some extra virgin olive oil, and garnish with freshly chopped parsley.

8. Store leftover soup in an airtight container and refrigerate for three to four days. Leftover Greek chickpea soup tastes even better.

9. Freezer instructions: Allow the soup to cool to room temperature and store it in a freezer-safe container for up to three months.

We are so grateful for our loyal customers & the continued opportunities to help you make your house a home for 20 years.

Three French Hens was founded by Jeanie Hood in 2003, with the help of her husband, Alan, and their family + friends, she turned the old Hill Behan Lumber Yard into a beautiful furniture store. Continuing with Jeanie’s vision, granddaughter, Rae Sutton and the rest of the Three French Hens team have adopted a business model that puts our clients first. At our showroom, you’ll find premium pieces for your home that will stand the test of time. With its third generation of ownership, the 10,000 sq ft showroom is always changing and evolving! Custom furniture, rugs, lighting, decor, fabrics, art, and more can be found at Three French Hens with our fun and experienced designers ready to pull it all together - in-store or with our in-home design services.

GM & HEAD DESIGNER RAE SUTTON

CRISPY, TOASTY, GOLDEN GOODNESS

One 21-year old graduate of Parkway West High School is really glad James Caleb Jackson allegedly crumbled graham flour and baked it in 1863, calling it and launching Jackson's Granula. A connection to this local resident clearly was fated.

Fast-forward to today, with an updated name for this oatbased food, and introducing Jack's Extreme Granola as a local business. Jackson "Jack" Woolsey, a Ballwin resident, food entrepreneur and Parkway West alum, is on the autism spectrum. At one point, Jack didn't know what he would do after high school. In looking toward his future, he says he was blessed with the opportunity to volunteer at More than Coffee, a business at 14240 Manchester Road, whose founder dedicated the operation to assisting those with disabilities to gain employment, as well as social and independent living skills.

More Than Coffee serves gourmet coffee, baked pastries, sandwiches, all with lots of smiles!

Jack's mother, Cheryl Woolsey, says he started volunteering at More than Coffee at age 14. She adds that Sam Malek, who started this shop, has since retired and Jack no longer volunteers there. However, Sam continues to work with him a few times a week as his job coach and mentor.

Through that volunteerism, however, Jack says he cemented his joy of working with granola, and perfected his own recipes over a couple of years. Cheryl says Jack's products are all-natural granola, baked with love and quality ingredients. "He received rave reviews."

So Jack then worked with the owners of 6 North Cafe at 14438 Clayton Road to sell his granola creations. His products are still sold there in Ballwin.

"Jack is absolutely passionate about baking, and this granola is a recipe he's made every year over the holidays to give out as gifts. It evolved into his own project where he makes fresh, all natural granola weekly," Cheryl explains. "This has been such a confidence builder for him and has fostered his independence."

She says the two of them have made granola together since Jack was a toddler. "We gave it as holiday gifts in Mason jars each year to family, friends and teachers. We would make about 50 to 60 jars each year. So by the time he started volunteering at More Than Coffee, he was very familiar with that recipe. It was a popular product there and that's how his business blossomed."

"He's so proud when repeat granola customers return and tell him how much they love his product," Cheryl adds.

ARTICLE AND PHOTOGRAPHY

BY JULIE BROWN PATTON

JACK’S EXTREME GRANOLA  PROVIDES FOR HEALTH CONCERNS OR PREFERENCES

Jack wanted to offer granola cookies, so Cheryl says they practiced at home to get a recipe he liked before making and selling in the commercial kitchen space (Creative Cookery) that they rent. "The energy bites we introduced last year have been a big hit so far," she adds.

JACK’S EXTREME GRANOLA FOOD PRODUCTS FULFILLS YOUNG MAN’S DREAM, SUPPORTS SPECIAL NEEDS GROUPS

ALL OF JACK’S PRODUCTS ARE GLUTEN FRIENDLY.

THE BITES ARE VEGAN AND DAIRY FREE.

This mother-son duo create 'extremely' good granola products.

“JACK IS ABSOLUTELY PASSIONATE ABOUT BAKING, AND THIS GRANOLA IS A RECIPE HE’S MADE EVERY YEAR OVER THE HOLIDAYS TO GIVE OUT AS GIFTS. IT EVOLVED INTO HIS OWN PROJECT WHERE HE MAKES FRESH, ALL NATURAL GRANOLA WEEKLY,” CHERYL EXPLAINS.

“THIS HAS BEEN SUCH A CONFIDENCE BUILDER FOR HIM AND HAS FOSTERED HIS INDEPENDENCE.”

Ingredients for Jack's products typically are secured at Trader Joes and Costco.

Cheryl says they're discussing a possible fall introduction of a new flavor of energy bites. Jack already makes pumpkin chocolate and chocolate almond bites. He says his favorite ingredient in the granola is the almonds and he likes the chocolate chips in the cookies and the pumpkin energy bites.

"It's a dream of mine to establish our own commercial kitchen that encourages those with disabilities to come use and make their own products to sell, and also offer cooking classes to facilitate independent life skill training," says Cheryl.

A portion of Jack's proceeds are donated to local nonprofits that help people with special needs, such as St. Louis Arc, Extreme St. Louis Foundation, TASK and KEEN.

JACK’S GRANOLA AND COOKIES ARE VEGAN AND DAIRY FREE AS WELL, WITH THE EXCEPTION OF HONEY.

IF CUSTOMERS HAVE A SPECIAL REQUEST, AND ARE WILLING TO BUY IN BULK, JACK SAYS THEY WILL CERTAINLY TRY TO ACCOMMODATE .

Jackson “Jack” Woolsey, founder of Jack’s Extreme Granola, hasn’t let his autism affect his food creativity. He’s had vocational training with More Than Coffee, Teens in Motion, Schnucks, Goodwill and Bethesda Meadows. Jack sells his granola products locally at Wildwood Farmers Market, Boulevard Farmers Market, 6 North Cafe and vendor events at the Chesterfield Athletic Club. In addition, his products are available online at  JacksExtremeGranola.com.

Cheryl and Jack Woolsey donate a portion of proceeds from products purchased to groups serving those with special needs.

THE FLAVOR OF FALL

ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES

Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cure-all, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with this simple recipe.

APPLE GALETTE WITH CARAMEL DRIZZLE

Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.

INGREDIENTS:

Crust:

• 1 1/2 cups flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1 stick cold unsalted butter, cubed

• 1/4 cup iced cold water

Filling:

• 2 apples, peeled and sliced into thin slices

• 1/4 cup packed dark brown sugar

• 1 1/2 tablespoons flour

• 1 1/2 teaspoons lemon juice

• 1 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg

• Caramel sauce

• Optional: 1/4 cup chopped walnuts or pecans

INSTRUCTIONS:

Crust:

(Note: If running short on time, store bought crust works great, too.)

Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.

Filling: Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.

Assemble and Bake: Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice cream.

IF YOU ARE READING THIS... SO IS YOUR BEST CLIENT.

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PERSONAL CHEF EXTRAORDINAIRE

Chef Ben Winchell Of MyChef STL Creates Healthy Meals For Busy St. Louisans

In today’s world, being busy isn’t a choice for most; it’s an unavoidable reality. The average adult works more than eight hours a day, which leaves little time to cook a healthy meal for one's self or family.

Enter native St. Louisan Chef Ben Winchell of MyChef STL with a new kind of personal chef service: in-home chefs. No more agonizing over menus, grocery shopping or preparing meals. Patrons can rely on a personal chef to prepare and prepackage customized meals that support health goals and dietary needs. City Lifestyle chatted with Chef Ben to learn more about the concept.

“The best part of this job is hearing clients say they love what we do, or a parent saying their kids never liked a certain food until we made it and now they love it.”

WHEN DID YOU KNOW YOU WANTED TO BE A CHEF?

“From kindergarten on. I was that kid who would come home at the end of the day, and rather than watch cartoons, I would watch the Food Network .”

WHERE DID YOU GET YOUR CULINARY EDUCATION?

“I’m an alumnus of Johnson & Wales University and the University of Missouri.”

HOW DID YOU END UP RUNNING MYCHEF STL?

“I was working at Fit Flavors, a nutrition-based meal prep company when I met Chef Adam Glass, founder of MyChef KC. Adam wanted to expand, and St. Louis was an obvious market, so we developed a plan. In 2021, I started with two clients. St. Louis now has four chefs and we’re looking to hire two more.”

EXPLAIN HOW MYCHEF WORKS.

“We discuss the menu the day before we come out. The next day we’ll go grocery shopping for you, get all the ingredients, come back, do the cooking, the cleaning, package all your food, and then be out of your hair. It's as streamlined as possible.”

THE CLIENTS GET A WEEK OF PREPACKAGED FOOD?

“Exactly, we do anything from family style to individual portion meals. It really depends on what each family needs.”

HOW MUCH TIME DOES ALL THIS TAKE?

“Sometimes only four hours a week. The same chef comes at a set time so you build an awesome relationship with that chef.”

WHAT ABOUT PEOPLE WITH ALLERGIES?

“All our chefs have food safety certification. We can definitely work with specific diets and allergy restrictions.”

HOW DO CLIENTS BENEFIT FROM USING MYCHEF STL?

“A lot of families actually save money by using us. Calculate the cost of three nights out per week and two nights of door-dashing, that really adds up. Losing weight is another big unexpected benefit. You get restaurant-quality food, but it's healthier. I'm currently working with a high-performing business owner who’s super busy with kids and travel. He's in good shape but with his business growing, he's not able to be as active. So, I cook family-style for his family, but then cook specific food just for him based on our and a dietician’s guidelines. Within one month, he lost 10 pounds.”

WHAT’S YOUR FAVORITE PART OF THE JOB?

“You get really close to a lot of clients. You hear about their vacations, new pets, their kids—it's really cool. Networking and meeting so many new people in the last years has completely changed my life.”

IS MYCHEF AFFORDABLE FOR THE AVERAGE PERSON?

“We advertise as an in-home meal prep service. We’ve geared ourselves so that we can accommodate the high-performing, higher-end client, but we’re also priced at a point where we can help growing families that don't have time to cook or just want to spend more time with their kids or significant other. So, it definitely is affordable.”

YOUR COMPANY ALSO DOES EVENTS RIGHT?

“Yes, we can accommodate events of up to 50 people. For the most part, we do brunches, private and company parties, intimate dinners, and small weddings. You don't have to be a weekly client to use one of our other services. If you just want us to cater your Thanksgiving dinner, Christmas dinner, milestone birthday, or another event, we can definitely do that.”

SO

ST. LOUIS WAS A GOOD CHOICE?

“Absolutely, it's a great place. We have a really nice, widespread market—everywhere from the outskirts of St. Charles and Wildwood, all the way to downtown to the Central West End, South City, South County, and everywhere in-between.”

MyChefSTL.com

This Beer Fest is an annual fundraising event held the first Saturday in October in scenic Augusta, along the Katy Trail. It draws local craft brewers and the general public together to enjoy awesome beer. There are an average of 35-40 breweries attending. The event is a charitable event that benefits three local charities. It concludes at 5 p.m.

OCTOBER 13TH - 15TH

Vintage Market Days

THE NATIONAL EQUESTRIAN CENTER | 10:00 AM

For a FREE Consultation, Call 314-744-8020

Join this Fall Market in its 10-year anniversary for St. Louis, with upscale vintage-inspired original art, antiques, clothing, jewelry, handmade treasures, home décor, outdoor furnishings, yummies, seasonal plantings. Friday 10 a.m. to 6 p.m. (VIP ticket holders get in at 9 a.m.). Saturday 10 a.m. to 5 p.m.  hormonereplacementstlouis.com

The fountain of youth is not out of reach. Our age management programs help restore vitality and defy the effects of aging for Men and Women.

We have keys to lasting youth, natural treatments and expert doctors who care!

If you suffer from brain fog, irritability, depression, increased body fat, no sex drive call today!

It’s Pumpkin Bread Season

The Perfect Recipe For Some Autumn Comfort

Ingredients:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 1/2 teaspoon ground cinnamon

• 1 teaspoon nutmeg

• 1/2 teaspoon ginger

• 1 teaspoon salt

• 1 1/2 cups canned pumpkin

• 1 1/2 cups sugar

• 2 teaspoon vanilla extract

• 1/2 cup vegetable oil or canola oil

• 1/2 cup melted butter

• 2 eggs

Directions:

1. Preheat the oven to 350 degrees.

2. In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside.

3. Combine the oil, butter, and vanilla in a liquid measuring cup.

4. In a mixing bowl (with a paddle attachment), beat the pumpkin, sugar, and eggs until combined.

5. Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy.

6. Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.

7. Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.

8. Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.

ARTICLE BY DON SEAMAN