Clayton, MO October 2023

ARTS + CULTURE BUTTER KNIFE

GIRL COLLECTION

FOOD + BEVERAGE CULTURE AND LOVE MEET AT THE TABLE

PERSONAL CHEF

EXTRAORDINAIRE

Savor

David Corbitt Founder & CEO Master Clothier

Dani Corbitt Master Clothier

DJ Howe Professional Clothier

Samir Cocja Master Tailor

Monica Adams Professional Clothier

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 promise 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

Amalia (Amy) Loli, Kara Savio, Julie Brown Patton, Robin Seaton Jefferson

CONTRIBUTING PHOTOGRAPHERS

Virginia Harold, Carol Green, Anne Matheis Photography

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Rachel Chrisman

LAYOUT DESIGNER Antanette Ray

INTRODUCING

THE EPITOME OF ELEGANCE & MUSICAL EXCELLENCE –the Yamaha DCFX Grand Piano

There are only two of these in the country and one of them is waiting for you at Lacefield Music In Chesterfield.

CRAFTED WITH PRECISION AND PASSION, THE YAMAHA DCFX IS MORE THAN JUST A PIANO; IT’S A MASTERPIECE THAT TRANSCENDS TIME

UNLEASH YOUR INNER VIRTUOSO AND LET THE YAMAHA DCFX GRAND PIANO TRANSPORT YOU TO A REALM OF UNPARALLELED MUSICAL EXPRESSION

$244,299.00

636.778.2070

WWW.LACEFIELDMUSIC.COM

CHESTERFIELD VALLEY DR. CHESTERFIELD, MO 63005

Scan to see how this piano can entertain your guest all by itself.

city scene

Where neighbors can see and be seen.

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1: City of Ladue held first-annual Blood Drive in collaboration with ImpactLife and Ladue Youth Council. 2: Clayton Chamber’s Lunch With A Leader featured Marc Schreiber of the St. Louis Sports Commission. 3: June 10, 1938: Mae Shaw, wife of then-Clayton-Mayor Charles Shaw, gathered gardening women. 4: Superstar violinist Hilary Hahn guest performed with St. Louis Symphony Orchestra for its 144th season. 5: Clayton Garden Club members celebrated the organization’s 85th anniversary. 6: Celebrate 60th anniversary of Pick-Your-Own Apple Season at Eckert’s farms in Belleville and Grafton, Illinois. 7: Toasted ravioli is mascot of The Lou, new retail store with St. Louis pride products.

ECKERT’S

ST. LOUIS SYMPHONY ORCHESTRA

CAROL ARMSTRONG

CLAYTON CHAMBER OF COMMERCE

Original, yet timeless. Edgy, yet sophisticated. Modern, yet classic.

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.

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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.

Scan to read more.

Photography Clementine’s Naughty and Nice Creamery

St. Louis Jewish Book Festival Is Nearing

The St. Louis Jewish Book Festival, slated for Nov. 4-20, is an annual celebration of authors, books and ideas. The range of author topics covers business, cooking, economics, family, fiction, history, music, religion, sports. Now in its 45th year, the Festival at 2 Millstone Campus Drive is nationally recognized as one of the largest in the country with more than 10,000 audience members annually. Call Hannah Dinkel at 314.442.3294 with questions.

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.

Photography Virginia Harold

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.

2023 Best Of Clayton To Be Held In New Location

On Oct. 23, Clayton Chamber of Commerce representatives will hold the 2023 Best of Clayton in a new location: 50 Gay Ave., in the firstfloor meeting area built in part with

Photography Eckert’s Millstadt Farm

funds contributed by the Clayton Chamber of Commerce when the Center opened. Attendees may purchase items for the upcoming holidays between 11:30 a.m. to 1:30 p.m. This event is free, including a buffet and free parking. To exhibit, contact Mary-Ellen Tobin at 314.726.3070.

Ladue Firefighters Leverage KnoxBox Entry System

Know that City of Ladue firefighters have used the KnoxBox rapid access system for 30-plus years? KnoxBoxes are high-security, outside key safes that provide first responders access to homes or businesses in emergencies when people inside are unable to open the door or are not present. Currently, there are more than 400 KnoxBoxes located within Ladue; officials state each box is keyed specifically so only the Ladue Fire Department has access to them.

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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!

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

Located at the corner of Clayton Road and Highway 109. Across from Lafayette High School

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”

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” in

“Las Mulas De Intibuca”

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.

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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.

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

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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

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While you’re here, shop and dine at our unique boutiques & restaurants.

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

BAKE THE WORLD A BETTER PLACE

Fantastic Cakes Founder Promises Wizardly Custom Creations

ARTICLE BY JULIE BROWN PATTON

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.”

Jeffrey Portman, Kristin Ward, and Doug Hardin, Financial

Feed Your Soul

Food is exciting to cook, and satisfying to eat but is it enjoyable to read? Novels where food is prominently featured can be a veritable feast for the eyes. Food imagery, also called gustatory imagery, adds depth to a novel, providing a springboard for all kinds of descriptive and symbolic language. Different dishes can transport a reader to new regions of the world, reveal a character’s culture, or symbolically deepen the meaning of a text. So, dive into this list of autumn reads and don’t forget to save room for seconds.

Fall in love with food-centric fiction

ARTICLE BY HANNAH BARRICKS

Stanley Park

by Timothy Taylor

True crime fans and foodies alike will enjoy this beautifully written novel. The novel follows a Vancouver based chef, Jeremy Papier and his failing bistro. As Papier tries to hold his dreams together, his homeless father drags him into a real-life, 1940s “cold case” investigation. The novel mindfully uses the investigation as well as Papier’s commitment to locally grown foods to pay tribute to Vancouver’s landscape and history.

The School of Essential Ingredients

by Erica Bauermeister

Love is in the air at this Monday night cooking school. The novel follows a cast of hapless students as they are instructed in both the kitchen and in life by the school’s owner, Lillian. Lillian is the group’s fairy godmother as she hands out morsels of advice and challenges the students with advanced recipes. A cozy read, be prepared to fall in love with the decadence of the school’s dishes as well as the sweet message that lingers long after you put down the book.

A Moveable Feast

by Ernest Hemingway

Published after his untimely death, A Moveable Feast is Hemingway’s memoir. A love letter to 1920s Paris and the literary movement, Hemingway charters the reader through his early years there, one cafe at a time. Along the way, familiar characters like Gertrude Stein and F. Scott Fitzgerald float in and out. This no-frills prose will stick to your ribs and leave you satisfied.

The Sol Majestic

by Ferrett Steinmetz

If you love science fiction, this big-hearted, culinary space opera is sure to hit the spot. The story follows impoverished Kenna, an aspiring guru who hungrily wanders the cosmos until he wins dinner at the galaxy’s most renowned restaurant, The Sol Majestic. A novel that is both fun and thought provoking, Steinmetz uses striking food imagery to explore what truly excites the spirit.

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 cureall, 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 these simple recipes.

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: INSTRUCTIONS:

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 chopped walnuts or pecans

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.

ELEVATED GRILLED CHEESE

This take on the classic grilled cheese is sure to satisfy your fall cravings. With the combined flavors of savory and sweet, it packs a punch for your taste buds.

INGREDIENTS: INSTRUCTIONS:

• 1/4 red onion, sliced

• 2 tablespoons brown sugar

• 1 tablespoon olive oil

• Sliced sourdough bread

• 1-2 tablespoons butter

• 4 ounces Brie, sliced

• Fig jam, or preferred choice of jam

• 1 Granny smith apple, sliced

• Arugula

• Thinly sliced ham, optional

Heat olive oil in the skillet and add sliced onions. Cook for a few minutes and then add brown sugar. Sauté until soft. Set aside. Butter the outside of the sourdough bread. Next, spread jam on the inside of both slices. Add cheese, apples, onions and arugula. If using meat, add as well. Top with slice of bread and grill on skillet until both sides are toasted and cheese is melted. Serve and enjoy!

APPLE CHUTNEY

This Indian-inspired dish is the perfect fall topping for pork chops and also pairs nicely with ham. This is so easy to make and will fill your kitchen with the aroma of fall.

INGREDIENTS:

• 4 tablespoons butter

• 2 cups Granny Smith apple, chopped

• ¼ cup pecans or walnuts

• 1/3 cup apple juice

• 3 tablespoons brown sugar

• 3 tablespoons dried cranberries

• 1 teaspoon lemon juice

• ¾ teaspoon cinnamon

• ½ teaspoon nutmeg

INSTRUCTIONS:

Heat butter in saucepan, then add remaining ingredients. Cook over medium heat until the sauce has cooked down and the apples are tender. Serve over pork chops. Enjoy!

APPLE CRISP A LA MODE

This fall classic is the perfect treat for a cozy fall dessert.

INGREDIENTS:

Filling:

• 6-8 apples, peeled and sliced

• ½ cup dark brown sugar

• ¼ cup flour

• 1 teaspoon vanilla

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

Topping:

• ¾ cup flour

• ¾ cup dark brown sugar

• 1 teaspoon cinnamon

• ½ cup cold butter cubed

• 1 cup oats

• ¼ cup pecans, chopped

INSTRUCTIONS:

Preheat oven to 375 degrees. Lightly grease pie plate or baking dish. Mix all filling ingredients together and place in baking dish. Prepare topping by combining the flour, brown sugar and cinnamon in a bowl. Cut in butter using a fork or pastry cutter. Stir in oats and pecans and sprinkle over filling until covered. Bake for 45 minutes and serve with caramel drizzle and vanilla ice cream.

events

A curated selection of the most intriguing upcoming events in our area.

Trivia Night

NATIONAL MUSEUM OF TRANSPORTATION | 6:30 PM

Participate in general, multi-round trivia, silent auction, mini games and 50/50 for a chance to win cash prizes and games. Beer, soda and water provided; bring snacks. Game begins at 7 p.m. Proceeds benefit TNMT education programs. ONLINE ADVANCED REGISTRATION REQUIRED at TNMOT.org/event/trivia-night-saturday-at-the-museum; $25 per person or tables of eight for $200. Event concludes at 10 p.m.

Electronic Collection Event

DEER CREEK PRESERVE (FORMERLY EDIE'S MULCH SITE) | 9:00 AM

Ladue city staffers will host an Electronics Recycling community collection until noon. This event is funded by a grant from St. Louis County Department of Public Health using County landfill surcharge funds. Items include, but fees may apply: Televisions; computers; computer monitors; servers; scanners; video game consoles; DVD players; cable/satellite receivers; electronic keyboards' portable digital music players.

An Evening With Paul Holes

ETHICAL SOCIETY OF ST. LOUIS | 7:00 PM

St. Louis County Library and The Novel Neighbor representatives present criminal investigator and podcast host Paul Holes, author of Unmasked: My Life Solving America's Cold Cases. In 2018, Paul retired as a cold case investigator after spending more than 27 years serial predator crimes. Individual ticket $20 include paperback copy of Unmasked. Package ticket $28 admits two and two books.

NJT’s "The Immigrant"

OCTOBER 7TH OCTOBER 7TH OCTOBER 7TH OCTOBER 12TH-29TH CONTINUED > 56

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

Celebrate the Sounds of the Season

Don’t

“I’m

Call 314-843-8207 to book your complete and comprehensive hearing test today with Brooke Howard, BC-HIS of Miracle~Ear Creve Coeur. 12313 Olive Blvd, Saint Louis, Missouri 63141

EVENTS CONTINUED

OCTOBER 12TH

Blues Hockey Home Opener Lunch

CLAYTON FIRE STATION/CITY

HALL | 11:30 AM

What better way to start hockey season to celebrate the hometown team than by throwing an awesome home opener lunch? Join this event with free lunch from 11:30 a.m. to 1:30 p.m. Organizers state giveaways, a photo booth, special guest appearances and more will be available. Supplies are limited to the first 500 people to attend.

OCTOBER 13TH

Women Unite To Ignite Retreat

THE CHESHIRE | 8:00 AM

Organizers indicate 100-plus women will gather to empower themselves and elevate their careers at this exclusive, daylong retreat just for women: "Immerse in a supportive environment and gain valuable insights from industry leaders and successful mentors." Topics range from personal branding, the power of mentoring, meditation and overall mental well-being, vision boarding to storytelling. Visit WomenUniteToIgnite.com to register.

OCTOBER 14TH

Kirkin’ Of The Tartans Festival 2023

LADUE CHAPEL

PRESBYTERIAN CHURCH

| 9:30 AM

Join a celebration of Scottish heritage until 1 p.m. The outdoor event, organized by Saint Andrew Scottish Society of Greater Saint Louis, will feature music performances, games, food and educational activities. The event is free and family-friendly. Take blankets and lawn chairs. Kilts are welcomed (and encouraged) but not required. Phone 314.993.4771 for schedule updates.

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