Food & Drink
October, with its crisp mornings and cozy evenings, invites us to slow down and enjoy the foods that connect us.
Our annual Food & Drink issue is one of our favorites to share! This season speaks through flavor—warm spices, baked treats, and cocktails that taste like sweater weather. Columbia’s chefs, bakers, and bartenders are capturing that spirit in ways that feel both timeless and inventive.
In Seasonal Sips & Plates, we highlight local favorites like Barred Owl’s Whiskey Weather, Toasty Goat’s Harvest Scone, Belly’s Roasted Squash, Endwell’s Eggplant Rollatini, and Six Mile’s Rye Old Fashioned—each capturing fall in its own way.
We’re also honored to share the story of Dr. Ryan at Missouri Vein Care, whose expertise and compassion are making a difference in the lives of so many Mid-Missourians.
And finally, meet Abby, the talented Mizzou student behind Abby Does Charcuterie. Her creativity and drive are inspiring, and her boards are just as beautiful as they are delicious.
Shea and I loved putting this issue together for you and hope it inspires you to enjoy the tastes of fall with the people you love most.
Cheers to good food, good company, and a wonderful season ahead!
LEANNE AND SHEA SULLIVAN , PUBLISHER AND PUBLICATION DIRECTOR @COLUMBIACITYLIFESTYLE
October 2025
PUBLISHER
Leanne Sullivan | leanne.sullivan@citylifestyle.com
EDITORIAL COORDINATOR
Shea Sullivan | shea.sullivan@citylifestyle.com
STAFF PHOTOGRAPHER
Sarah Jane Shorthose | mail@sjanephotography.com
CONTRIBUTING WRITER
Angela Broockerd
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Josh Govero
LAYOUT DESIGNER Lillian Gibbs
QUALITY CONTROL SPECIALIST Anna Minnick
Seasonal Sips & Plates
Veins and Changing Lives
city scene
Annual Chamber Golf Classic, enjoying contests and camaraderie.
1: Austyn and Caytlyn of Lumia Med Spa attended Birdies for Beckham, benefiting Beckham Bee Foundation. 2: Jacob Holman, Head Winemaker, and Rachel Holman, CEO, celebrate 40 years of Les Bourgeois Vineyards. 3: Cory Bomgaars, Rachel Holman and Jeff Jira celebrate the 40th Anniversary WineGarden Party at A-Frame. 4-5: Missouri Girls Town hosted Happy Hour for Hope at Kimball Ballroom, presented by Atterberry Auction. 6: The Crossing hosted Men as Allies breakfast with True North, engaging men preventing domestic violence. 7: Columbia Chamber members gathered for the 22nd
city scene CONTINUED
8-10: Columbia Chamber members gathered for the 22nd Annual Chamber Golf Classic, enjoying contests and camaraderie.
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Brisk days, bright skies and beauty everywhere you look. Enjoy the freshness of the season and leave your banking to us.
business monthly
Trader Joe’s Coming Soon to Columbia
Trader Joe’s prepares to open its first Columbia location at 201 N. Stadium Blvd. Shoppers can look forward to the brand’s signature selection of unique, affordable groceries and customer-favorite finds. Stay tuned for updates as Columbia welcomes this highly anticipated addition to the community!
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ARTICLE BY SHEA SULLIVAN
SEASONAL SIPS & PLATES
COLUMBIA’S CHEFS, BAKERS, AND BARTENDERS SHARE SEASONAL CREATIONS THAT SHOWCASE LOCAL INGREDIENTS AND BOLD FLAVORS—EACH DISH AND DRINK CRAFTED WITH INTENTION.
There’s something about food and drink that instantly tells you what season it is. Here in Columbia, local spots are bringing that spirit to life with creative dishes, cozy drinks, and familiar flavors with a twist. Think a whiskey cocktail that feels like sweater weather, a cranberry-rosemary scone fresh from the oven, or shareable plates built around local produce. Each one tells a story of flavor, community, and care—and together, they show how Columbia eats, sips, and gathers this time of year.
“When a recipe is this straightforward, the quality of each spirit really matters. Choose a whiskey you love, and the drink will love you back.”
Barred Owl’s
Whiskey Weather
At Barred Owl & Butcher, fall flavors come alive in a glass with their brand-new cocktail, Whiskey Weather. Crafted with Rieger’s Kansas City Whiskey, Benedictine, Faccia Bruto aperitivo, and house orange bitters, this seasonal drink captures everything there is to love about autumn in Columbia.
“For me, fall is all about throwing on a sweater and taking a walk through my neighborhood,” says Frances Fujiko Harvey, Bar Manager. “Whiskey Weather tastes just like that—warm whiskey notes balanced with spice, a touch of sherry funk, and the kind of aroma that makes you think of crisp air and fallen leaves.”
True to Barred Owl’s philosophy, the cocktail highlights local spirits and house-made elements, creating an experience that’s approachable yet distinctive. “We want every guest to feel at ease ordering something new,” Harvey explains. That commitment to hospitality and curiosity extends across the bar program, which constantly evolves alongside local farmers and producers.
Though Whiskey Weather is a newcomer, it’s already poised to become a fall favorite. And for those tempted to recreate it at home, Harvey’s advice is simple: start with great ingredients. “When a recipe is this straightforward, the quality of each spirit really matters. Choose a whiskey you love, and the drink will love you back.”
Barred Owl's Whiskey Weather
Toasty Goat’s Harvest Scone
At Toasty Goat Coffee Co., fall flavors are all about comfort, creativity, and connection. This season, the team is celebrating with their Harvest Scone , a recipe that brings together the flavors of Thanksgiving in a way that feels both nostalgic and new.
“Our lead baker, Kiley Lemasters, asked herself, ‘What flavors would be delicious inside a turkey?’” recall owners Rachel Bryan and Danelle Prevette. “Cranberry, orange, and rosemary came to mind, and the Harvest Scone was born. Don’t worry—it doesn’t taste like turkey—but it does capture the essence of crisp fall mornings, cozy gatherings, and sweet moments with friends and family.”
Pair it with Toasty Goat’s beloved Pumpkin Spice Latte , and you’ve got the perfect autumn duo. The scone strikes just the right balance between sweet and savory, with bright cranberry, citrusy orange, and earthy rosemary mingling in each bite. “It’s the perfect match for a PSL,” they note, “because the flavors complement one another without overpowering.”
For Bryan and Prevette, the Harvest Scone represents more than a menu item. It reflects one of their core values: using wholesome, seasonal ingredients to create food that feels fresh and intentional. Each scone is baked in-house every morning, highlighting the team’s dedication to both quality and flavor.
While it’s only available in the fall, the Harvest Scone has already built a loyal following. Customers loved it so much last year that Toasty Goat decided to bring it back for another season.
Their advice for home bakers hoping to recreate the magic? “Start with a good base scone recipe and have fun with flavors,” Bryan and Prevette suggest. “Seasonal fruits, herbs, and spices can turn something simple into something unforgettable.”
Toasty Goat's Harvest Scone and pumpkin spice latte
“Our locally grown squash shines with brown butter and crisp sage.”
Belly’s Brown Butter Roasted Squash
At Belly, fall flavors arrive with a balance of comfort and creativity. Their featured dish for the season is a Brown Butter Roasted Squash with Hazelnut Brittle, Sage, and Yogurt Sauce—a combination that’s both cozy and adventurous.
“The warm spices are a true highlight of getting into the cooler weather, and we’re also showcasing locally grown winter squash,” the team shares. Rooted in Belly’s evening dinner program of small, shareable plates, this dish embodies their approach to food: giving every guest the chance to try something new while keeping it approachable.
The inspiration, they explain, evolved naturally. “We’re suckers for combining sweet and savory. It started with the white sauce, which is a staple at our sister spot, Beet Box, and we continued to evolve it from there—keeping it simple and making sure the vegetables shine.”
Guests who order the roasted squash can expect to feel both adventurous and at ease. The familiar flavors of maple, garlic, and brown butter blend seamlessly with toasted hazelnuts and fragrant sage, resulting in a plate that feels nostalgic yet fresh.
For home cooks, Belly suggests keeping it simple: roast squash with olive oil, salt, pepper, garlic, brown butter, and maple. Add a seasoned yogurt sauce and toasted nuts for the perfect finish.
Belly's Brown Butter Roasted Squash
“Fresh eggplant, creamy ricotta, and grilled scallions create a dish that feels timeless and satisfying.”
Endwell’s
At Endwell, fall dining begins with the debut of their Eggplant Rollatini , a hearty, gluten-free dish designed to celebrate the season’s local bounty. “Our aim was to create something unique to Columbia— shareable, satisfying, and deeply flavorful,” the team explains.
Inspired by late-season produce, the Rollatini is a fresh take on eggplant parmesan, offering both comfort and complexity. Thin slices of eggplant are salted and rested to reduce bitterness before being dredged in a mixture of egg, Parmesan, and cornstarch. Once fried, they’re rolled with a rich ricotta filling and accented with grilled scallions. The result is a dish that’s both rustic and elevated, perfect for cooler evenings.
“We chose this dish because it embodies the philosophy behind Endwell,” they share. “It may look simple at first, but it reveals remarkable depth of flavor and texture.” That balance of approachability and refinement is a hallmark of the restaurant’s dinner menu, which emphasizes thoughtful preparation and high-quality ingredients.
For those tempted to try their hand at home, the team suggests starting with fresh, local eggplant. “Slice thinly, lightly salt, and let it rest on a wire rack,” they recommend. “It makes the eggplant pliable for rolling and removes excess moisture—perfect for recreating this cozy fall favorite.”
Endwell's Eggplant Rollatini
“Around here, bourbon often gets all the attention. We wanted to create something that puts rye back in the spotlight.”
Six-Mile’s Rye Old Fashioned
At Six Mile Ordinary, fall is served in a glass with their newest addition to the Old Fashioned lineup: the Rye Old Fashioned . Built on the recently released Piper’s Rye Whiskey, this cocktail leans into spice, warmth, and a touch of global inspiration.
“The spiciness of rye always makes me think of fall,” the team shares. “We wanted to highlight those flavors while layering in cardamom bitters and honey— two elements that feel both unexpected and comforting.” The result is a drink that plays off the natural character of rye, elevating it with depth and nuance.
For Six Mile, rye is the underdog spirit. “Around here, bourbon often gets all the attention,” they explain. “We wanted to create something that puts rye back in the spotlight—showcasing just how versatile and approachable it can be.”
True to their philosophy, the bar views the Old Fashioned not as a rigid recipe but as a formula: spirit, bitters, and syrup. That flexibility allows creativity while staying rooted in tradition. In this case, honey syrup provides a smooth sweetness that balances spice, aromatic bitters, and a finishing kiss of lemon.
Cozy, warming, and a little adventurous, the Rye Old Fashioned is a reminder that the classics can still surprise—and sometimes the underdog deserves center stage.
Six-Mile's Rye Old Fashioned
With advanced treatments, personalized care, and decades of expertise, Missouri Vein Care transforms how Mid-Missourians understand, manage, and overcome vein conditions for healthier, happier lives.
HEALING VEINS AND CHANGING LIVES
For many, vein conditions are more than cosmetic. Hidden beneath the skin, they can cause daily discomfort—leg heaviness, swelling, night cramps, and restless legs. At Missouri Vein Care, those symptoms are not dismissed. They’re clues pointing to underlying vein disease, often overlooked but highly treatable.
Founded by Dr. Ryan, a Harvard and Columbia-trained cardiac surgeon, Missouri Vein Care blends world-class training with a personal understanding of vein health. “I’ve dealt with a vein condition myself since medical school,” he explains. “I know how debilitating symptoms can be, and how liberating treatment feels.”
What began as one day a week offering has grown into a full-time, specialized practice serving Mid-Missouri. With a focus exclusively on vein care, the clinic has built unmatched expertise, identifying subtle patterns and tailoring treatment plans for each patient.
From the moment someone walks in, they’re welcomed by a compassionate team dedicated to easing fears, answering questions, and creating a pathway to restored mobility, energy, and confidence.
Missouri Vein Care stands apart because vein health isn’t a sideline—it’s the focus. While other clinics may treat varicose or spider veins as part of broader cosmetic services, this practice dedicates
itself exclusively to diagnosing and treating vein conditions. That narrow focus translates into better outcomes and more accurate answers for patients.
Central to modern treatment is ultrasound imaging. Once revolutionary, it is now indispensable, allowing Dr. Ryan and his certified team to see beneath the skin, pinpoint abnormalities, and design precise care plans. “Because of its importance, I pursued personal certification as both a registered vascular technologist and a registered physician in vascular ultrasound interpretation,” Dr. Ryan notes. This dual expertise allows him to perform diagnostic scans and interpret them in real time, creating seamless care.
Treatment options are minimally invasive and office-based, designed for quick recovery. Endovenous thermal ablation uses a tiny fiber to gently heat and seal abnormal veins,
eliminating symptoms without incisions. Sclerotherapy, another cornerstone procedure, involves a small injection that closes veins, guided by either ultrasound or visual assessment. Both approaches require minimal downtime and can be life-changing.
The clinic also offers free vein screenings, empowering patients to get clarity without pressure. By matching symptoms to patterns built from two decades of experience, the team helps people understand whether they’re facing hidden vein disease—and what their next steps can be.
Many people assume vein conditions are just cosmetic, but research shows otherwise. One in three adults has a vein condition, and most don’t know it. Symptoms like evening fatigue, aching, swelling, or restless legs often signal an underlying issue that only a specialist can detect.
CONTINUED >
Missouri Vein Care takes education seriously. Patients leave not just with a treatment plan, but with a deeper understanding of their condition. That clarity empowers them to make informed decisions about their health.
When it comes to prevention, Dr. Ryan emphasizes that genetics play a major role— meaning not all vein issues can be avoided. Still, small steps matter: avoiding prolonged
“I’VE SUFFERED FROM A VEIN CONDITION MYSELF, SO I KNOW HOW DEBILITATING THE SYMPTOMS ARE—AND HOW LIBERATING THE TREATMENTS CAN BE. THAT PERSONAL EXPERIENCE DRIVES MY COMMITMENT TO HELPING EVERY PATIENT FEEL THEIR BEST.”
sitting or standing, incorporating short walks throughout the day, and staying active to support healthy circulation.
The clinic’s mission extends beyond symptom relief. It’s about restoring energy, mobility, and confidence—helping patients get back to a healthy lifestyle. For some, that means finally enjoying evening walks without pain. For others, it’s the joy of standing through a grandchild’s school play without discomfort.
With compassionate care, advanced technology, and personal insight, Missouri Vein Care is more than a medical clinic. It’s a place where people find answers, healing, and a new outlook on health.
Columbia's Charcuterie Rising Star
ARTICLE BY SHEA SULLIVAN
PHOTOGRAPHY BY ABBY HILLMAN
Abby Does Charcuterie began with a simple grazing table Abby Hillman created for her high school graduation party. What started as a fun hobby soon became an entrepreneurial journey. Now a junior at Mizzou studying Architectural Studies, Abby balances coursework with running her growing business, creating boards, boxes, and grazing tables that combine artistry and taste.
From intimate gatherings to large events, Abby’s creations have become a staple for celebrations in Columbia. Her designs showcase not only fresh ingredients but also her trained eye for detail, design, and presentation. Each board reflects both her creativity and her clients’ unique vision.
FROM DORM ROOM HOBBY TO THRIVING BUSINESS, ABBY BRINGS CREATIVITY AND FLAVOR TO
COLUMBIA.
“THE BEST TIME TO START IS NOW. DON’T WAIT FOR MORE TIME OR A DEGREE— YOU’LL LEARN AS YOU GO AND GROW WITH IT.”
Balancing business ownership with college life hasn’t been easy, but Abby has mastered the art of time management. “At first, it was tough, but I’ve learned how to organize my time and find space for both,” she says. It’s a skill that has made her stronger as both a student and entrepreneur.
Every order tells its own story. For Abby, one standout moment was hosting a campus pop-up event last semester, offering mini charcuterie boxes to students. “It was so exciting to try something new and see friends who have supported me from the beginning,” she recalls.
Abby’s willingness to take on challenges keeps her work fresh. “I love a good challenge and I’m happy to try anything and everything,” she says. This adaptability has helped her business flourish, with the Como Cooks shared kitchen playing a key role. “It has been the biggest tool and blessing, giving me access to a professional kitchen and mentors who have supported me,” she adds.
Though navigating contracts, pricing, and logistics has been challenging, Abby’s mentors and community have been invaluable. She envisions continued growth through classes, events, and connections. “Columbia has been the most amazing place to grow as both a young adult and business owner,” she says.
Her background in architectural studies also shapes her work. “It’s taught me how to iterate designs and collaborate with clients to achieve their vision.” Her advice to other young entrepreneurs? Start now. “The best time to start is now, and you’ll find your way.”
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OCTOBER 2025
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 3RD
Rodney Carrington at The Missouri Theatre
The Missouri Theatre | 7:00 PM
Rodney Carrington—multi-talented comedian, actor, singer, and writer—brings his 2025 tour to Columbia. A top 10 highest-grossing touring comedian for the past two decades, Carrington is known for his sold-out shows and signature blend of stand-up and music. Don’t miss this unforgettable evening from 7:00 to 9:00 PM at The Missouri Theatre.
OCTOBER 10TH
The COMO 411 Bridgerton Ball: An Escape to the
Join The COMO 411 for its third annual Bridgerton Ball, an elegant Regency-inspired evening from 7–11 PM. Enjoy cuisine from Eclipse Catering, live performances by the Missouri Symphony and Mareck Dance, and a lively DJ-led dance party. A glamorous night not to be missed!
Woofstock Music Festival
Lakeside Ashland, Columbia, MO
Join Columbia Second Chance for Woofstock, a 2–8 PM festival featuring live music, vendors, raffles, contests, a beer garden, and kid-friendly fun. Bring your family and dogs to enjoy the festivities while supporting animal rescue. All proceeds benefit Columbia Second Chance, helping provide medical care and find homes for
OCTOBER 23RD
MercyMe Concert
Mizzou Arena | 7:00 PM
Get ready for an unforgettable evening of live music with Grammy-nominated Christian band MercyMe, known for hits like “I Can Only Imagine” and “Even If.”
OCTOBER 24TH
Halloweenie in The District
The District –Downtown Columbia | 4:00 PM
Bring the whole family to Halloweenie in The District, Columbia’s largest and safest trick-or-treating event! Downtown businesses will be handing out candy from 4–6 PM (or until it runs out). Enjoy a fun, family-friendly evening with free parking in downtown garages for the first hour, after 6 PM, and all weekend long.
OCTOBER 25TH
James Hardie Fall Parade of Homes
Columbia, MO | 1:00 PM
The Home Builders Association of Columbia is hosting the James Hardie Fall Parade of Homes on Saturday, October 25 and Sunday, October 26. Explore Columbia’s finest homes featuring the hottest trends in design and construction. The tour is free to attend and takes place from 1-5 PM each day. Head to columbiaparadeofhomes.com to access parade maps, photos, and more!
Stacked for Fall
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD
PHOTOGRAPHY BY JANIE JONES
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-to-make sandwiches strike the perfect balance between simple and sensational.
Savory Roast Beef with Horseradish Cream
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
INSTRUCTIONS
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
Sweet & Spicy Grilled Chicken Sandwich
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
INSTRUCTIONS
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
INSTRUCTIONS
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
Honey Glazed Pear & Chicken Sandwich
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