Foodie
FOOD + BEVERAGE
KATIE’S PIZZA & PASTA
BEEN UP TO 360 WESTPORT?
LOCAL SERVICES
FIGHT FOOD HUNGER WITH PHOTOS
St. Louis Cardinal Mike Matheny shares his experience with Kaiser Law Firm who helped him put a plan together to ensure things
Matheny, St. Louis Cardinals
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Foodie
Welcome to the season of cozy sweaters, crisp leaves, and heartwarming flavors. October's Foodie issue is here to tantalize your taste buds and ignite your senses.
From the moment you take that first bite of pumpkin spice latte or savor the aroma of simmering chili, fall's culinary delights transport us to a place of comfort and nostalgia. Join us as we explore the best local restaurants and discover hid den gems that will satisfy your cravings.
We had the pleasure of chatting with the owner of Katie's Pizza & Pasta, a beloved local institution. Get ready to learn about their secret recipes and the passion that goes into every dish.
Whether you're a seasoned home cook or prefer to dine out, this issue offers something for everyone. From family-friendly recipes to gourmet creations, there's a dish to suit every palate.
So, grab your favorite cookbook, gather your loved ones, and embark on a culinary adventure this fall. Let the flavors of the season warm your soul and create lasting memories.
As always, thank you for reading, and we look forward to seeing you around town!
October 2024
PUBLISHERS
Gordon Montgomery gordon.montgomery@citylifestyle.com
Kelley Lamm kelley.lamm@citylifestyle.com
COPY EDITOR
Julie Brown Patton | julie.patton@citylifestyle.com
PUBLICATION DIRECTOR
Casey Pierce | casey.pierce@citylifestyle.com
CONTRIBUTING WRITERS
Sarah Guldalian, Robin Seaton Jefferson, Julie Brown Patton, Mel Boban, Amalia (Amy) Loli, Angela Broockerd
CONTRIBUTING PHOTOGRAPHERS
Michael Henry, Janie Jones, Rob Shirley, Greg Goldman Photography, Cam Kennedy
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Evan Deuvall
LAYOUT DESIGNER Antanette Ray
Left: Medical Director Dr. Lenise Cummings-Vaughn, Administrator Kathy Kelley, and Medical Advisor Dr. David Carr meet with a resident.
city scene
1: New ‘Symbiosis’ art exhibit on display at Angad Arts Hotel through November, via 16 pieces. 2: Hello Juice STL recently hosted a “Fall into Wellness” campaign through wellness-focused pop-up experiences. 3&4: Artist, Faith Berger, The Art Rug. New designs unveiled at Neiman Marcus. 5: Entertainment, shopping: 9th annual South Grand Fall and Music Fest in the Ritz Park. 6: Artist, Faith Berger, The Art Rug. New designs unveiled at Neiman Marcus. 6: Ivan White, Ladue city mechanic, was recognized for 25 years of outstanding service to Ladue. 7: SROs: Officer Eaton at Ladue Middle School and Officer Ramirez at Ladue High School.
LoveLaunch Brings High-Quality Clothing, Accessories From Designers In October
Edwards Realty Company, a boutique property management, investment and development firm and operator of The Boulevard shopping center, announces LoveLaunch as winner of its Pop Local program. Five local small businesses were selected as finalists from 70-plus applications in the second round of competition for free rent and storefront space. Winner LoveLaunch receives three months of free rent to test a brickand-mortar space at The Boulevard this fall, along with $3,500 for marketing assistance.
Tribute To St. Louis Custard Icon
Cones, cups, upside down custard! Thank you, Ted Drewes Jr., for appeasing decades-long demands for your special version of delectable, frozen desserts. Ted passed on at age 96, after making his family’s frozen custard business a forever St. Louis institution. Ted Drewes Sr. opened his first frozen custard store in Florida in 1929, then St. Louis stores during 1931. In 1941, the family opened the store on Chippewa Street, now Ted Drewes’ flagship location.
International Rett Syndrome Foundation To Host Annual St. Louis Strollathon
International Rett Syndrome Foundation representatives will host the group's 17th annual St. Louis Strollathon on Oct. 19 with registration starting at 1 p.m.; walk beginning at 2 p.m. The 1-mile family-friendly stroll, which will be held at the JCC St. Louis at 2 Millstone Campus Dr., includes a visit from Fredbird, entertainment and food. This Strollathon raised more than $900,000 since its first event in 2008. All proceeds will benefit the International Rett Syndrome Foundation.
Photography by International Rett Syndrome Foundation
Photography by Ted Drewes Inc.
Gather.Discover.Shop
Fun, Fall Extension Ale Released For First Time
Vanilla Pumpkin Ale is now available from independent craft brewery Schlafly Beer as an extension of the brand’s most popular seasonal beer: Pumpkin Ale. Both beers are available in both 6-pack and cases of 12-ounce bottles. Schlafly representatives state that the Vanilla Pumpkin Ale takes the nostalgic pumpkin-inspired experience a step further with a flavor profile similar to Pumpkin Pie with whipped cream or fresh vanilla ice cream. Six-packs are $13.99 suggested retail price.
Neon Greens Launches 'Harvest Series' Collaborative Meals
Neon Greens, the radically fresh produce company known for made-toorder craft salads, teamed up with the
Photography by Schlafly Beer
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Empowering Female Leaders
ARTICLE BY SARAH GULDALIAN
BRITNEY RUBY MILLER, PRESIDENT/ CEO OF AWARDWINNING STEAKHOUSES, KEYNOTES
CHRISTIAN BUSINESS WOMEN’S BREAKFAST
Britney Ruby Miller /
Photo by Jeff Ruby
““Christian women leading in business can create a ripple effect of positive influence not just at work, but also in our homes and communities.”
On Oct. 30, 800 female leaders from across the region will gather at The Chase Park Plaza for the 2024 Christian Business Women’s Breakfast. In its seventh year, this renowned event is sponsored by Technology Partners, produced by The Rooted Sisters, and MCed by Fox2 anchor Mandy Murphey.
As a national, faith-based nonprofit in St. Louis, The Rooted Sisters is a safe space where female leaders study the Bible, grow in their faith in Jesus, and learn to lead others to do the same. They gather for Bible studies, prayer meetings, retreats and the annual Christian Business Women’s Breakfast. This year, they'll be inspired through networking, music, and an empowering message from Britney Ruby Miller.
by
Photo
Rob Shirley
Photo by Rob Shirley
Britney is president and CEO of Jeff Ruby Culinary Entertainment. Under her leadership, this luxury line of steakhouses has received national acclaim on the Food Network and USA Today. She is also a wife and mother.
“There is enormous pressure on women,” says Britney. “We carry the weight of tending to every need before our own. This especially holds true in business.”
She is marked for her unique style of leadership, balancing vulnerability and grit, as showcased in her book, 5-Star Life: The Faithful Fight to Overcome Obstacles and Pursue Excellence.
“I look forward to sharing how leading with transparency, vulnerability and faith is not just good for people, but good for business,” says Britney.
Register for the 2024 Christian Business Women’s Breakfast at TheRootedSisters.com
Britney Ruby Miller
Britney Ruby Miller, president and CEO of fine-dining brand Jeff Ruby Culinary Entertainment, is speaker for the 2024 Christian Business Women’s Breakfast. Having established a culture centered around care, and known for her servant-leadership style, this year’s theme, “Take Heart, Daughter,” suits Britney well. She will encourage attendees to keep fighting for their dream by sharing her personal story of overcoming anxiety, depression and self-doubt.
Britney Ruby Miller / Photo by Jeff Ruby
Britney Ruby Miller
Photo by Jeff Ruby
KATIE’S PIZZA & PASTA
Local Businesswoman Parlays Restaurant Into National Frozen Food Company, Helps Her Community In The Process
ARTICLE BY ROBIN SEATON JEFFERSON
PHOTOGRAPHY BY GREG GOLDMAN PHOTOGRAPHY
Philosopher Henry David Thoreau stated: “Success usually comes to those who are too busy to be looking for it.” That would be true of Katie Lee, who not only grew her single restaurant to three, including a 10,000-square-foot restaurant and event space at Ballpark Village in St. Louis,
To date, through “Give Back Tuesday,” Katie’s given away thousands of frozen pizzas and more than $450,000 to local charities.
but parlayed her handmade artisan Italian fare into frozen foods featured in more than 1,000 grocery stores nationwide.
“Instead of laying people off during COVID, I pivoted in 72 hours,” says Katie, founder of Katie’s Pizza & Pasta, now in three locations including Ballpark Village, Rock Hill and Town and Country. “I prototyped my frozen pizza, put up a website and sold them online and door-to-door. I turned my servers and bartenders into delivery drivers and my dining room into an assembly line with my cooks. I sold 50,000 pizzas in the first six weeks.”
She also built a frozen foods manufacturing headquarters in Creve Coeur in 2021 with space for research and development of new products.
“We’ve learned some powerful lessons, mostly perseverance and the incredibly positive effect a strong team and community can have on our business,” Katie says.
Katie’s late father, Tom Lee, who opened the business with her in 2008, liked quotes and lessons. In fact, several of his are listed on the company’s menu. “You’ll go farther with street smarts than book smarts,” “Say you’re sorry,” and “Keep it simple, stupid” were just a few.
Katie hasn’t just devised a way to keep her employees working, she’s helped people throughout her community. She’s now in her 10th year of hosting “Giveback Tuesday,” wherein she donates an entire day’s profits on the second Tuesday of every month to
Katie Lee
nonprofit organizations. Additionally, for every frozen pizza order, Katie donates a frozen pizza to local food banks. To date, she’s given away thousands of frozen pizzas and $450,000 to local charities.
Some of the 100-plus charities Katie’s has given to include Colton’s Cause, which provides financial support to families of special needs children and young adults; the Ten8 Project that supports men and women in service in police and fire departments; and GiFT, dedicated to supporting families with critically ill newborns.
Katie debuted her line of frozen Italian foods locally in Dierbergs Markets. But today, they’re offered in grocery stores across the country. And now, she even delivers her frozen pizzas all over America, too, including Hawaii and Alaska.
Just a few of Katie’s specialties include appetizers like Cannellini Bean Dip, Famous Fried Artichokes and Charred Cauliflower; burratas like Huckleberry Burrata, and Burrata Black Garlic Cheese Bread; salads like Calabrian Kale Caesar, and Watermelon; pastas like Herb-Stamped Ravioli and Bucatini Cacio E Pepe; and pizzas like Ezzo Pepperoni and Margherita Extra Di Bufala.
Katie offers same-day delivery within a 35-mile radius of St. Louis and two-day shipping for the rest of America. All frozen pizzas are hand-stretched and wood-fired in Katie’s white oak ovens and topped with specialty Italian meats, cheeses and local vegetables, then sealed and blast-frozen. “So, they taste like they were just made fresh in the restaurant,” she says. "All products are made in-house from scratch, every pasta house-extruded with fresh semolina and local farm eggs."
Katie says she worked in restaurants since living in Florence, Italy, in her late teens with her mother, Belinda Lee, who was an art teacher for a study abroad program with Washington University.
“I turned my servers and bartenders into delivery drivers and my dining room into an assembly line with my cooks. I sold 50,000 pizzas in the first six weeks.” ~Katie Lee
In 2008, at 25 years old, and with less than $50,000, Katie opened Katie’s Pizza & Pasta with her dad, Tom, and the late Rolando Colon, in an old junk store they owned in St. Louis. Her mom painted a mural map of Firenze on the wall. The first pie they sold was a Margherita Pizza.
Katie says Rolando was a Cuban refugee dishwasher she met as a young girl working in restaurants. “He became like a second father to me and worked with me my whole life,” she says of him. “He believed that happiness was through the stomach, and if you were full, you were happy.”
It’s still a family business. Today, Katie works with her mother and her brother Johnny Lee.
But COVID wasn’t her first trial. The recession of 2008 took that spot. Then when Highway 40 was shut down and Clayton Road turned into a highway, everything changed. “My dad always said, ‘Pain is the only teacher,’” Katie wrote on the menu. “In the end, we learned a lot, humbled ourselves, and everyone got sober. Time is crazy. It all seems like a dream. Maybe it was. We lost my dad and Rolando during the pandemic. More pain, more teaching, but very grateful to have started this thing with them, learning their sage lessons, and having their spirits guide me and us today. They’re everywhere in everything we do.”
INNOVATIVE GIFTAMEAL INITIATIVE CONNECTS SOCIALLY AWARE CONSUMERS AND RESTAURANTS
Fight Hunger, Food Insecurity With Photos
ARTICLE BY JULIE BROWN PATTON | PHOTOGRAPHY PROVIDED
Andrew Glantz, founder and CEO GiftAMeal
“During Hunger Action Month, our goal was to provide 50,000 meals in those 30 days.”
Consumers increasingly seek to spend their hard-earned dollars with businesses associated with worthy public, grassroots causes. That's excellent food for thought, right? One local entrepreneur thought so, figuratively and literally.
St. Louis resident Andrew Glantz says mission-driven marketing for restaurants is available through his online GiftAMeal program, which helps businesses and communities thrive together via the common goal of getting nourishment to those in food insecure situations. He launched the effort in the metropolitan region during 2015. The concept brought together restaurants and diners like two peas in a pod.
GiftAMeal works simply by participating customers taking and submitting photos of meals or beverages they order so extra meals can be given to neighbors in need. Restaurants pay a monthly fee to participate in the program.
Those wishing to assist just need to download the free GiftAMeal app. For each photo, GiftAMeal donates an average of 25 cents to a nearby food bank to cover the cost of distributing 1.2 pounds of healthy groceries to a neighborhood pantry. Andrew says some food banks provide three meals per dollar, or 33 cents a meal, while some food banks are five meals per dollar, or 20 cents per meal. The money is drawn from monthly restaurant fees, which start at $79 for single-unit operators.
Food customers can "earn" more meals for food pantries by sharing their participation on social media.
To see the helpful developments inspires Andrew, who in high school, helped raise more than $350,000 for an organization called Jr. Variety, a sub-organization of Variety STL and Kid Helping Kids. As a Washington University student, he says he co-owned a campus nonprofit that redistributed donated goods.
During 2022, CEO Andrew took GiftAMeal national, signing agreements with franchisees of Andy’s Frozen Custard, Red Robin, TGI Fridays and others across 27 states. Since that time, there are restaurants in 38 states participating in the program, including restaurant chains, independent eateries, wineries and franchisees.
"We now work with almost 1,000 restaurants, and recently reached a total of 2 million meals provided to families in need," shares Andrew.
St. Louis-based Operation Food Search is one of the program's largest monthly beneficiaries as a recipient food bank. Andrew adds that the group receives nearly $2,000 per month from GiftAMeal. "To date, there've been about $150,000 in all-time donations to OFS from GiftAMeal."
Examples of eateries or beverage establishments participating in GiftAMeal include: Crushed Red, Pastaria, Herbi's, Kingside Diner, Colleen's, Sugarfire Olivette, Wente's, French Creperie, Billy G's Finer Diner, Lee's Chicken and Lion's Choice.
"Giving back was always something that's been important to me, as I volunteered as a kid. And it's continued to this day. I wanted to find a way to make it really easy for people to engage with local businesses that care about their community," says Andrew. "So I pulled from the buy one, get one model, and the trend of people posting food photos. And combined them into one."
He says there's been a great response to this socially beneficial program. "I really like looking through the related posts to see all these happy moments. I think restaurants want to be involved in their communities, and restaurants at their core are at the center of their communities."
314.656.6244
GiftAMeal.com
Giving back was always something that’s been important to me, as I volunteered as a kid. And it’s continued to this day. I wanted to find a way to make it really easy for people to engage with local businesses that care about their community.
beautiful smiles
MYSTERIOUS Destination
ARTICLE AND PHOTOGRAPHY BY MEL BOBAN
Spooky season calls for a fun adventure to explore a new underground destination. Tucked below City Foundry's bustling avenue of food and entertainment is a quiet speakeasy-style cocktail bar called None Of The Above. Reservations (available online) or wait list options are highly recommended prior to visits. This spot makes a perfect night cap to impress a date or a group at a trendy location, with a strict 21 year-old-plus policy. When you arrive, look for the door with the red light near the Food Hall (it is not marked!) and head inside to check in.
Guests snake their way through underground tunnels and staircases to find an elegant and modern secretive spot behind an unassuming wooden door.
Cocktails are handcrafted, highly unique and very flavorful. The NOTA menu also offers a few snacks and even mocktails, which makes it inclusive for everyone. This moody, dark atmosphere is unlike any other place in St. Louis and the experience as a whole is remarkable and fun.
Final NOTA seating is at midnight, and last call follows at 12:30 a.m.
THIS SPOT MAKES A perfect NIGHT CAP TO impress A DATE OR A GROUP WITH A trendy location. GUESTS SNAKE THEIR WAY THROUGH underground TUNNELS AND STAIRCASES TO FIND AN elegant AND modern SECRETIVE LOCATION.
Food Worth Sharing
AMY LOLI, FOUNDER OF AMALIA CULINARY ART
Amy Loli, founder of Amalia Culinary Art, shares her soup recipe, perfect for fall. Gather these ingredients for this healthy, fresh soup bursting with bright lemony flavors and tender orzo pasta. IG @amaliaculinaryart Visit: AmaliaCulnaryArt.com.
ARTICLE BY AMALIA (AMY) PAPPAS LOLI | PHOTOGRAPHY BY AMALIA PAPPAS LOLI
AMALIA CULINARY ART RECIPE: CHICKEN ORZO SOUP
Chicken Orzo Soup
ingredients
• 3 tablespoons olive oil
• 2 celery stalks
• 2 carrots
• 1 medium onion
• 1 teaspoon thyme or rosemary (dried or fresh)
• 1 pound skinless, boneless chicken breast
• Zest of one lemon
• 6 cups low-sodium chicken broth
• Salt and freshly ground pepper to taste
• ¾ cup orzo
• 2 cups baby spinach
• ¼ cup chopped fresh dill or parsley
• Lemon halves (for serving)
directions
1. Start by sautéing your mirepoix until the veggies are tender. Then add herbs and the lemon zest.
2. Add broth and chicken; simmer away until chicken is cooked.
3. Remove chicken and shred; set aside.
4. Add the orzo and simmer until cooked through.
5. Stir in the chicken, spinach and fresh herbs; simmer another couple of minutes until the spinach has wilted. Serve with freshly squeezed lemon juice to your liking. Enjoy!
Make It To The Top And Enjoy Splendid Views, Hospitality, Even Prost For Oktoberfest
ARTICLE BY JULIE BROWN PATTON
PHOTOGRAPHY BY TOM PAULE PHOTOGRAPHY
Atop the Gold Tower at Westport Plaza, accessed from a scenic all-glass elevator, is 360 Westport as a sister location of 360 Downtown. Opened on Jan. 31, 2024, the Westport perch provides a space designed to bring friends and strangers together in its luxurious, indoor-outdoor lounge or during private events up to 350 guests.
Blaise Pastoret, director of restaurants at Lodging Hospitality Management, says, "The ambiance caters to those who want to relax and gather socially; there's so much great space, even larger groups of 8 or 10 won't feel cramped. Two-thirds of the 360 lounge is inside and one-third outside. It's open air on all three sides. for cooler months, it has heaters so guests can be protected from the elements while still being able to sit outside."
He says the Lodging Hospitality Management staff is redeveloping, redesigning and modernizing the Westport Plaza, including both of the Sheraton hotels. LHM bought the 42-acre Westport Plaza property in 2012. LHM previously opened Westport Social during 2017, followed by Soda Fountain Express followed during 2023.
Oktoberfest Westport-style: A perfect time to check out and engage with Westport's new, on-site green space will be Oct. 19 from 1-9 p.m. Blaise says they're transforming the area into a quaint German village, complete with flags, tents, food sponsors, including bratwursts and pretzels, plus authentic biers. "We're going all out! There will be a polka band, keg rolling, a stein competition, games and costumed hosts. We hope everyone dusts off their lederhosen," he adds.
During typical operations, 360 Westport's elevated cocktail menu celebrates old favorites and specialty cocktails, while an extensive wine list enables guests to personally inspect with a visit to the temperature-controlled westside wine wall.
“We have a huge wine list, a cocktail program and a rotating list of experimental concoctions that excites guests,
“Twelve stories above Westport Plaza, take the scenic, outdoor all-glass elevator with
especially our created 360 signature cocktails,” Blaise says. "The center bar is also impressive, topped with black stone and lined with glimmering golden-black tiles."
The new lounge also offers local craft beer and lower-ABV cocktails as well as non-alcoholic beers, wines and cocktails.
360 Westport's chefs craft sophisticated fusion menus that blend Asian, Italian, Mediterranean and French cuisine. Share Bar 360 classics include New Orleans-style fries and smoked salmon chips. Ask about 'trash spice' cauliflower, 'grilled romaine' or brussel sprouts with 'Nashville hot spice.' Nosh on small plates of potstickers, lettuce wraps, shrimp tempura and whipped ricotta. Or, devour large plates spanning strozzapreti, adobo chicken or Filet Auv Poivre.
One of the biggest menu differences between 360's Westport and downtown locations is the new spot’s oyster program.
360 Westport offers a daily selection of both East Coast and West Coast raw oysters, as well as either fried or Rockefeller versions.
The lounge consists of six main areas, each exuding different vibes, with the room’s open space separated by floor-to-ceiling curtains that can be drawn or left open.
"Guests love the stunning interior and the excellent vibes created out on the open air patio," assures Darcie Hawkins, director of sales for Westport Restaurants.
360 WESTPORT HOURS OF OPERATION:
• Sundays and Mondays 4-11 p.m.
• Tuesdays through Sundays 4 p.m. to 1 a.m.
314.683.2337
360-STL.com/Westport
Purchase a Spa & Wellness Gift Card Today
HALLOWEEN Snack Ideas
How To Stay Festive And Healthy? Sure Thing
ARTICLE BY MEL BOBAN
Halloween is typically filled to the brim with salt, sugar and carbs. It can be hard to stay on the nutrition wagon during spooky season, but there are plenty of fun ways to add a festive spin to favorite healthy dishes.
Stuffed Peppers
This fall staple easily can be incorporated into a fall gathering or Halloween night by carving jack-o-lantern faces in orange peppers, and resuming a favorite recipe from there. Serving bread on the side? Use a skull or pumpkin shaped cookie cutter to re-shape it.
Spooky Charcuterie
These fan favorite boards can easily be kept healthy with some additions. Make any treat spooky with edible eyeballs. Adding them to a small snack such as mini bell peppers or grapes and strawberries is a fun way to stay on theme without sacrificing a healthy streak. Eyeball salami rolls also can be added, starting first with a green olive in the center, surrounded by a roll of mozzarella cheese and then surrounded by salami or even prosciutto.
Ghostly Dip
Hummus and pitas can be made scary in no time. Use a ghost shaped cookie cutter to shape pita bread, lightly toast and serve with red pepper hummus, which is usually orange in color.
Pumpkin Fruit Bowl
With luck finding a melon or watermelon at the store, simply carve it like a jack-o-lantern and make the mouth large enough to have other sliced fruit emerging, such as cut pineapple, sliced grapes and apple chunks. Along the side, peel mini oranges and add a green stem to mimic pumpkins.
Jack-O-Lantern Veggie Tray
The easiest bet for a quick and healthy Halloween treat? You can’t go wrong with a veggie tray shaped like a jack-o-lantern. Use baby carrots as the base, and cucumber or celery to shape the mouth and stem. The eyes? Two round bowls of veggie dip.
Spooky Charcuterie
SER VI NG UP SOUP
Fall’s most notable comfort meal
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
CHICKEN NOODLE SOUP
This hearty chicken noodle soup is the perfect comfort food that is packed with nutritious goodness. This pairs perfectly with homemade beer bread or a sourdough loaf.
INGREDIENTS:
• 8 cups chicken broth (add more if desired)
• Whole fryer chicken, cut in chunks or shredded
• 5 celery stalks, sliced
• 8 carrots, sliced
• ½ onion diced
• 4 tablespoons butter
• 1 teaspoon Italian seasoning
• ¼ cup half and half (optional)
• 1 package egg noodles
• Salt and pepper to taste
DIRECTIONS:
In a large stock pot, add 8 cups of chicken broth. Dice carrots, celery and onion and add to the broth. Bring to a boil, and reduce to medium heat until the vegetables are soft. In the meantime, skin and cube 1 whole fryer chicken and add to the stock pot. Next, add egg noodles (frozen Reames homemade egg noodles are my favorite) and let boil until noodles are cooked. Add butter, half and half, salt, pepper, and Italian seasoning. Simmer on low until ready to serve.
OCTOBER 1ST - 7TH
Fall Scavenger Hunt
Parks Around Clayton | 9:00 AM
The local fall scavenger hunt is underway. It allows people to explore the various, beautiful parks around Clayton to have outdoor adventures. Fun, fall prizes will be awarded to participants/winners. Call Clayton city staffers at 314-727-8100 with questions.
OCTOBER 4TH - 5TH
The Porch In Wildwood Anniversary Sale Kickoff
The Porch in Wildwood | 4:00 PM
Anniversary Sale Kickoff with special events, live music by the talented Steven Woolley while sipping drinks and savoring food tasting. Celebrate with The Porch and grab some amazing deals with friends and family as the sale gets started on that Friday, and again on Saturday, Oct. 5, all day.
OCTOBER 11TH - 12TH
Oktoberfest
Soulard Market Park | 4:00 PM
Admission to Soulard Oktoberfest is free and open to the public. Festivities include: live music; authentic German food available for purchase; a wine garden; multiple beer stands with steins for sale at $14 each. This event will be held 4-11 p.m. on Friday and 11 a.m. to 10 p.m. on Saturday. This is a family-friendly event that attracts 10,000-plus attendees.
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OCTOBER 11TH - 13TH
Oktoberfest St. Louis Grove Bierhall and Midtown Brewery & Biergarten | 5:00 PM
Join three days of live traditional/ polka style music, traditional German fare, delicious bier; family-friendly, indoor/outdoor Bavarian festival combines old traditions and new events, featuring stein-holding competitions, silent disco, axe throwing, Oktoberfest-theme craft vendors. Oct. 11: Grove street festival on Manchester, 5-11:30 p.m.; Oct. 12: Grove street 12-11:30 p.m;. Oct. 13: Midtown Biergarten Brunch/Family Day, 11 a.m to 5 p.m.
OCTOBER 18TH
Party In The Patch
Shaw Park | 6:00 PM
There will be activities for all ages, including a candy hunt, hayrides, inflatables, crafts, games and spookyish activities. The Parks and Recreation departments of Clayton and Brentwood will host this 2-hour, fun-filled fall evening. Hot dog dinner is included with child's registration. Call Clayton city staffers at 314-727-8100 with questions.
OCTOBER 18TH - 19TH
Tom Segura Hits The Road On Tour
The Fabulous Fox | 6:00 PM
Reputed to be the funniest beard in the business, comedian Tom Segura reached national attention with the release of his Netflix specials Completely Normal and Mostly stories and his most recent release Disgraceful, as well as stints on Conan, The Late Late Show, Workaholics and Happy Endings. A natural storyteller, Segura is adept at blending wry observations with personal anecdotes.
OCTOBER 19TH
Oktoberfest At Westport Plaza
Westport Plaza | 1:00 PM
Jam out to live tunes from the Wurst Bavarian Band and Ubercool. Feel the rhythm as German dancers light up the plaza with traditional moves, and test skills in rowdy beer competitions. Enjoy mouthwatering food. Dive into delicious spread of bratwursts, pretzels and all German favorites while sipping on a cold brew until 9 p.m.
OCTOBER 20TH
Reconstructed Fairy Tales: Alchemy Of Sound
Schlafly Tap Room - Club Room | 4:00 PM
Music that is born from the magical alchemy of old stories becoming new, regenerating a cycle never-ending with fresh ideas drawn from ancient inspiration. Enjoy a magical music while sipping a local brew, then stay for dinner in the restaurant downstairs at a St. Louis’ favorite brewpub. Get more details at Chamberprojectstl.org/season-17-20242025/fairytales
ARTICLE BY CHELSEA HAYNES
Chelsea’s Favorite Tasty Tapas
TASTY TAPAS ARE A STAPLE IN SPANISH CULTURE, CUISINE
Patatas Bravas
Patatas bravas translates to ‘spicy potatoes’ in English and is a Spanish staple in which the Spaniards fry cubed potatoes and drizzle them with bravas sauce, also known as salsa brava. Three simple ingredients: EVOO, paprika and tomato paste.
Cheese And Olives
Manchego, idiazabal, roncal and majoero, Spanish queso, always pairs well with pickled olives.
As Spain’s national dish, paella is served with seafood, squid ink, meat or veggies. This quintessential Spanish dish is known for its rich history, cultural relevance and rich flavor.
Pa amb tomàquet is the Catalan way of expressing bread with tomato, or pan tumaca in Spanish. Catalonia is the most north-eastern region in Spain, home to the coastal city of Barcelona, where bread with tomato, olive oil, garlic and salt is the perfect little plate ahead of a main course.
Prepared with Serrano ham for the additional umami flavor. Leftover chicken shreds are mixed with small pieces of ham and chilled before making them into balls. Coated with breadcrumbs and deep-fried.
Pan Tumaca
Paella
Original, yet timeless. Edgy, yet sophisticated. Modern, yet classic.
