Issuu

The Foodie Issue.

Me: Let’s get a picture of you with the radishes.

Katie: Beets.

Me: These are beets?

Five seconds later.

Me: Let’s get a picture of you with the chef. (pictured above)

Katie: Butcher.

Me: He’s a butcher?

Katie: I’m guessing your husband does the grocery shopping.

Fair. But while I may not spend much time in the grocery store, can I just say that running around Fresh Thyme with Katie Mackenzie was not only fun but also informative? Katie is a local personal trainer and nutritionist who focuses on essential wellness; essentially, everyone is different regarding food and nutrition. Walking around the grocery store with Katie was eye-opening, inspiring, and so much fun. I would have never thought to buy Chomps, but Katie says they are one of her mom-approved favorites. I would have never thought frozen foods were healthy, but Katie says the Blue Zone Kitchen brand has an excellent nutrient-rich balance. And speaking of Blue Zones, I also learned so much from Carol Anderson about the value of locally grown foods as we talked about her passion for creating a Blue Zone of health and wellness in Kirkwood. As the owner of Nouveau Med Spa, Carol knows you are beautiful as you are whole and well. I wanted to learn more about locally grown foods, so I turned to Abby Lapides, the owner of Sugar Creek Gardens, for tips on edible plants. Did you know the state fruit of Missouri is pawpaw? I didn’t even know what a pawpaw was until this issue. This issue taught me much about beets and radishes, pawpaw and persimmons (read The Farmer in the Yard), butchers and chefs. Oh - speaking of chefs - how great does that seafood dish look on the cover? Twisted Tree’s Executive Chef Tyler Layton created a special seafood dish exclusively for this issue. You won’t find it on the menu, but he shares the recipe you can make at home. Did you know that you can have fresh fish (I’m talking with the head and eyes still attached) delivered to your door from City Seafood? I love the thought of that...but I’m pretty sure I’ll also need a chef delivered to my door. Or a butcher? I get them confused.

RENEE MOORE, PUBLISHER

@KIRKWOODCITYLIFESTYLE

October 2024

PUBLISHER

Renee Moore | renee.moore@citylifestyle.com

EDITOR

Kate Berry

INTERNS

Olivia Silvey and Lilly Anderson

CONTRIBUTING WRITERS

Olivia Silvey, Lilly Anderson, Carol Anderson, Abby Lapides, Katie Mackenzie, Andrea Maddock, Executive Chef Tyler Layton

CONTRIBUTING PHOTOGRAPHERS

Chris Hayes, Carey Campbell

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

EXECUTIVE DIRECTOR OF HR Janeane Thompson

AD DESIGNER Evan Deuvall

LAYOUT DESIGNER Adam Finley

Proverbs 3:5-6

“We

Go Fish!

St. Louis entrepreneur Brad Burns is taking on another exciting business venture, and this time it has eyes, fins and gills. For over a year, City Seafood has been supplying fresh fish and seafood to the St. Louis fine dining scene. Founded in 2023 by Kirkwood resident Brad Burns and former Bob’s Seafood VP Mike Vujevic, City Seafood is now expanding directly to consumers, offering a broader selection of seafood to St. Louis. Customers can conveniently order online at www.cityseafoodstl.com and enjoy complimentary delivery.

Bob’s Seafood, established 44 years ago in the Delmar Loop, was a long-standing fixture in the St. Louis seafood market, serving both retail and wholesale customers.

City Seafood is delivering fresh fish directly to your door.

ARTICLE BY OLIVIA SILVEY | PHOTOGRAPHY BY CAREY CAMPBELL

Brad and Mike seized the opportunity to revive the seafood legacy. “We purchased the coolers and trucks from Bob’s and reconnected with restaurants and country clubs that had switched to frozen seafood when Bob’s closed,” Brad explained. “Now, they can once again access the best fresh seafood in the St. Louis market.”

City Seafood is redefining seafood delivery by offering a range of options and curated signature boxes featuring popular selections and will also offer seasonal options as well. Customers can also benefit from discounts on weekly or monthly subscriptions.

“We offer unique items not typically found in grocery stores, such as barramundi, grouper, and swordfish, along with specialty and seasonal offerings,” Mike noted. “Our seafood is always in season and fresh, which is something our customers appreciate, especially in the Midwest.”

The newly launched website at www.cityseafoodstl.com features recipes, FAQs, and details on home delivery and pickup options. Customers can browse a diverse selection of seafood and add items like breading, spices, dips, sauces, and City Seafood merchandise. You can even do a BYOB (Build Your Own Box) or choose from specialty boxes, with the flexibility to build onto those selections.

“Our commitment to quality sets us apart,” Brad emphasized. “We provide only the freshest seafood with top-grade cuts, which is why many restaurants choose us.” City Seafood is thrilled to extend that same quality and personalized service to retail customers throughout the St. Louis area.

For more information or to place an order, visit www.cityseafoodstl.com

LIVE A LONG AND BEAUTIFUL LIFE IN THE BLUE ZONE.

Living Vibrantly in the Zone

ARTICLE BY CAROL ANDERSON | PHOTOGRAPHY BY CAREY CAMPBELL

Carol Anderson, owner of Nouvau

“

You are as beautiful as you are whole and well… and in the Zone.

Dan Buettner is the New York Times best-selling author of Blue Zones book series. As I’ve poured over his books, and cookbooks, it occurred to me that our community in Kirkwood and Webster Groves is filled with opportunities to become a Blue Zone.

As a National Geographic Explorer and journalist, Dan led a project to discover the regions of the world with the highest longevity. He found that the oldest people in the world live in the happiest places on Earth: places which Dan calls Blue Zones. The centenarians that inhabit these zones have no secret recipe for longevity. Their goal is not necessarily to live past 100 years of age; their goal is to live well.

I believe that we were not made to feel decrepit as we age. I think we were made to live abundantly and strong for a very long time. Blue Zones help us reach our true beauty – through our emotions, spirits, physicality, mentality, social health, mood, and everything that makes us whole. At Nouveau, we emphasize the beauty of the authentic you – all of you.

At Nouveau, we realize the significance of organic living. We don’t believe in quick fixes, we believe in beauty, inside out. We mean it when we say live vibrant, and you will live beautiful, strong, and long.

We believe that our skin tells a story, sometimes a secret it has held for a long time. Addressing that secret means looking at the whole person, not just one aspect of them. That’s where the Blue Zones come in.

In the heart of these zones, life thrives with a distinct rhythm. The food is not shipped from a processed food manufacturer. The people in the

community move, not because of an expensive gym membership, but because it’s their way of life. They work hard, not compelled by deadlines or demands, but propelled by the gratification of accomplishment. The simple act of sharing is the foundation upon which Blue Zones are built.

At the core of life in a Blue Zone is community. Dan describes community as one of the strongest features of a Blue Zone. Our strong sense of community means we have the opportunity to create our own Blue Zone. Kirkwood, Webster Groves, Warson Woods, Glendale and Des Peres are known for their multi-generational family friendly neighborhoods, walkability, and pride placed in supporting locally owned businesses. I’m thrilled to be a part of the movement to make Kirkwood and Webster Groves our Blue Zones. At Nouveau, where we practice community, our goal is to elevate our status to Blue Zone by promoting living beautifully by living well.

When it comes to looking at the essence of Blue Zones, we are talking about holistic health and wellness - physical, mental, and emotional. We believe in connectivity and community, just like in the Blue Zones. I extend my hand to you today to join us in creating our very own Blue Zone. Let’s live together, work together, laugh together, and above all, let’s thrive together.

Join our Blue Zone Community this October. Visit us at Nouveaumedspa.com for more information. Let’s journey towards the Blue Zone way of life together!

You are as beautiful as you are whole and well… and in the “Zone.”

THE FARMER IN THE YARD

ARTICLE BY ABBY LAPIDES | PHOTOGRAPHY PROVIDED

Tending to a garden is not only a rewarding physical activity, but it also connects you to the land and the food you eat in a profoundly personal way. From the vibrant colors of freshly picked vegetables to the satisfaction of savoring a meal crafted from your own harvest, gardening offers a unique blend of nourishment for both body and soul. Here are some ideas to start the transformative power of growing your own food and discover how this fulfilling practice can enhance your life in countless ways. Let’s begin with edible native plants.

Pawpaw is the Missouri state fruit. It’s also known as a custard apple or a wild banana. Some varieties, like the Shenandoah Peterson Pawpaw, produce more flesh and are less seedy than the straight native. Bonus: Pawpaw is the host plant to the Zebra Swallowtail butterfly.

Want to get the kids involved? Kids will delight in eating strawberries, blackberries, and raspberries right off the shrubs. There are excellent everbearing types - which means they bloom and produce

Cool weather vegetables

Gardening to grow your own food.

berries all summer. A superb strawberry variety is called Gasana. Baby Cakes Blackberry and Raspberry Shortcake Raspberry bushes are thornless, dwarf versions of blackberries and raspberries. These varieties are perfect for containers and taste great, picked right off the branches. Elderberry, Serviceberry, and Chokeberry shrubs have berries that can be used in jams and pies. Traditional fruit trees like apples or peaches are also fun for kids. Hickory or Pecan trees and the American Hazelnut shrub produce edible nuts that are great for snacking or cooking. The American Persimmon tree will produce edible fruits for late fall or early winter. They’re super sweet.

For more information about edible gardening, visit sugarcreekgardens.com

edible gardening.

Start your cool weather vegetables from seed or purchase starts from a nursery. Plants that germinate easily and mature quickly can be directly sown in the garden. They include arugula, spinach, and various types of lettuce. Others like broccoli, cabbage, kale and collards are better started from transplants.

Some cool weather vegetables are frost tolerant and actually taste better after a frost. Members of the cabbage family grow well in cooler temperatures and are frost-tolerant. This family includes cabbage, broccoli, cauliflower, turnips, radishes, kale, chard, and brussels sprouts. Brussel sprouts and kale react to frost by producing sugars, which make these vegetables deliciously sweet. Beets, rutabaga, carrots, and parsnips also sweeten up after a frost.

Pawpaw Tree

American Persimmon tree

“Katie said I could.”

YOU CAN EAT THAT. LET ME SHOW YOU HOW.

ARTICLE BY KATIE MACKENZIE | PHOTOGRAPHY BY CAREY CAMPBELL

Katie

When it comes to achieving a healthier lifestyle, the biggest hurdle isn’t necessarily a lack of information. Health and wellness apps and the latest trends from fitness influencers can be easily accessed by anyone with a screen in their hand. The thing is, you are not just anyone.

WHY A ONE-SIZE-FITS-ALL MEAL PLAN WON’T WORK

Many people struggle with the misconception that a healthy lifestyle requires extreme measures— either strict adherence to a diet or intense exercise regimens. As a nutritionist and exercise coach, I frequently encounter clients who ask for meal plans, but the truth is, a rigid meal plan alone isn’t a silver bullet for long-term success. Why? Because each of us has unique food habits, preferences, and life demands.

FOOD TO FUEL YOUR DAY... AND SOMETIMES THAT MEANS CHICK-FIL-A.

Food and fitness is as personal as it is psychological. To create a sustainable and effective approach, we must first understand individual food habits and preferences. It’s not just about what you eat, but when and why you choose those foods. Life’s complexities—work, family, social commitments—mean that a one-sizefits-all meal plan often fails. Instead, finding a balance that fits seamlessly into your lifestyle is essential. For instance, if you find yourself grabbing a quick restaurant meal on the go while juggling family activities, it’s about knowing how to make healthier choices from that menu and controlling portion sizes, rather than avoiding fast food altogether. Frozen meals, like a Blue Zone Kitchen Burrito Bowl, are great choices.

YES, YOU CAN EAT THAT.

A key component to a balanced approach is recognizing that no food is inherently “bad.” Deprivation can lead to cravings and guilt, which disrupts progress. The goal is to cultivate a healthy relationship with all foods,

allowing for occasional indulgences without derailing your overall progress. Moderation, rather than strict restrictions, is more effective in the long run.

LESS WATCHING. MORE WALKING.

Equally important is exercise, which should complement your nutritional choices. Resistance training is particularly beneficial for building lean muscle mass, which boosts metabolism and supports weight management. For those who find it challenging to stick to a workout schedule, incorporating simple activities like walking during your children’s sports practices can be a great way to start to incorporate activity without feeling overwhelmed. In fact, walking around the track instead of sitting on the bleachers can improve your physical and mental health.

BALANCING NUTRITION AND EXERCISE

While exercise is vital for overall health, you can’t “outrun the fork.” When starting out, it is important to understand current habits so that we can track progress. Tools like food logs and apps like MyFitnessPal can be useful for providing detailed insights into nutritional intake. Working with a coach then provides you the additional insight and tools needed to make the changes to reach your unique goals. It is important not to become fixated on daily numbers. It’s not about being perfect every day but rather maintaining consistency over time.

Ultimately, a successful nutrition and exercise plan is about finding a personalized approach that fits your life. And while you are being mindful of which food to choose, remember, be kind to yourself—progress is a journey, not a destination.

Follow Katie on IG @KTElizabethwellness and join Katie on Saturday, October 19th at 9:00 am for a free 45 minute yoga session (bring your mat), and healthy nutrition based conversation at Hello Juice in Kirkwood.

“You need food to fuel your day. And sometimes that means Chick-fil-A. And that’s ok.” - Katie

BUILDING THE NEXT CHAPTER.

TERRA NOVA TRANSFORMS HOMES AND COMMUNITIES BY DONATING A PORTION OF EACH PROJECT TO A LOCAL NON-PROFIT.

“Every home has a story, and we help build the next chapter,” said Adam Schmitz. He and his wife Ashley own Terra Nova Builds, a design-build construction company in Kirkwood. In the spirit of building a solid foundation, Adam and Ashley are committed to creating a strong future for their family, employees, and community. The historic home they have wholly remodeled on 544 South Clay Avenue in Kirkwood is a testament to the joy that comes from doing what you love and giving back to the community.

Q. Describe the home on South Clay.

A. The home belonged to our neighbors, Miss Ruth and her husband, Wilson. They lived in it since the 1950s and were only the fifth owners of this house, which was built in 1883. We loved Miss Ruth and her home, and we didn’t want to see it torn down. As designers and builders with a passion for old homes, we had the experience and knowledge to bring it back to life.

Adam and Ashley Schmitz

ARTICLE BY OLIVIA SILVEY | PHOTOGRAPHY BY CAREY CAMPBELL

“ “

Every home has a story, and we help create the next chapter. And every community has a non-profit and we help as many people as possible.

Q. Describe the renovation process.

A. We wanted to salvage the original historic shell and celebrate the architectural style while modernizing the house for a new generation. The house’s bones were in great shape. We kept the original charm and character of the home while staying true to our brand and the quality our customers have always expected; we chose recognizable finishes like Thermador appliances, Anderson windows, and James Hardie siding. We want to ensure the home meets the buyer’s expectations while also being sensitive to its history. We added more square footage, including a finished rec room in the basement and a 3rd-floor bonus room, which is unique. Our goal was to make each space in this house feel like luxury living in a timeless space. The home is designed and built to be ready for a family who loves the look of a historic home without the headache that can come with century homes.

The home is over 100 years old, so we uncovered some surprises! We found old photo albums that were left behind, which we gave to Miss Ruth’s children. We peeled back the closets and found two trap doors likely used to store valuables. Inside the walls, we found newspaper clippings, a handful of which we were able to save. In the backyard, we dug up a metal pool that Ruth and Wilson had used as a duck pond.

We also found unique bricks with Saint Louis stamped on them. As one way of giving back to the community, those bricks will be used as a fundraiser for the Kirkwood Historical Society.

Q. Describe Terra Nova’s philanthropy.

A. Doing the most good with what we’ve been given is a huge part of who we are. We like to say we are built on generosity. As one of our living values, philanthropy brings meaning and purpose to our work. Employees receive a budget each year to give to their non-profit of choice. We celebrate each other’s contributions. With this home on Clay, we’ve been given an opportunity to revive this home and to consider what more we can do. With Terra Nova Revives, we’ve made it our mission to seek out non-profits in the communities where we build to help tell their story and provide financial support with each home sold. With that in mind, we have decided to make Redemption Community Church in Kirkwood the first benefitting organization. We hope that the story of Terra Nova isn’t about us but rather the many lives that can be touched by inspiring generosity in our communities.

terranovarevives.com

In my first meeting with buyers, we discuss all of their wants and needs. Location, house size, and so many other attributes. Then we search for that perfect place...and find it!

As a local Glendale resident and your trusted real estate advisor, I love working with both buyers and sellers. With a background in marketing and design, I excel at preparing homes and marketing my listings for my sellers. My experience in interior design and working with construction floor plans comes in handy when working with buyers. I know how to look beyond the brick and mortar of a house to find the right home to for any client.

I look forward to working together and coming up with the best plan for you and your family!

From Grain to Glass.

While the foodie scene in St. Louis remains as lively as ever, locally owned distillers, breweries, and distributors like Grafted Wine Co. add to communal connections over food and drink. From grain to glass, these artisans are reviving a centuries-old craft with a distinctly modern twist, giving bourbon aficionados far and wide an authentic taste of homegrown spirit.

Experience true innovation from Bare Wood Spirits, where every bottle is different. Instead of distilling, founders Jonas Buxton and Mike Reed have created a patented bottle design containing selected pieces of wood placed inside the bottles that transform the bourbon, tequila, or vodka into a totally unexpected, smooth sip. “We source barrel picks from distilleries all over the nation. These picks may be split into 50 bottles of oak wood, 50 of maple wood, cherry wood, Amarin wood, it goes on – so no two bottles will be alike,” Jonas said. Their patented bottling design ages spirits right in the bottle. When the gold foil tab is peeled off the top of the bottle, the wooden rod running through the cork is exposed to the air, allowing the spirit to breathe through the wood, just like it would if it were in a barrel. Over time, these wooden rods gradually infuse the spirit with flavors reminiscent of traditional barrel aging, influencing the liquid’s color and aroma. The result is a wide range of extremely unique spirits, otherwise unattainable with conventional methods. Other “wood in the bottle” processes do not replicate the exact interaction within a large wooden barrel due to the lack of access to oxygen.

Experiment with various wood types, toasting levels, aging durations, and flavor profiles in a controlled manner by visiting barewoodspirits.com

ARTICLE BY LILLY ANDERSON |

From grain to glass, these local artisans are reviving a centuries-old craft with a distinctly modern twist, giving bourbon aficionados far and wide an authentic taste of homegrown Midwest spirit. blacksmithartisanalspirits.com

Produced in a renovated 1950s dairy barn on the family’s farm, Blacksmith Distillery creates handcrafted, small-batch spirits from the heartland that are good for the soul. Through family recipes handed down through generations, Blacksmith provides an exceptional homegrown taste across Missouri. Their spirits feature award-winning corn whiskey, bourbon, apple pie whiskey, and more modern inspirations like limestone-filtered vodka and unique botanical gin.

Bare Wood Spirits

Blacksmith Distillery

Stone

Ledge DistilleryMB Roland Distillery Switchgrass Spirits

Stone Ledge Distillery, located in Defiance, Missouri, produces Ozark Highlands-certified Stowloch Whiskey. Stowloch uses limestone-filtered water, all-natural heirloom seed ingredients, extra-long fermentation, Missouri White Oak barrels, and is gluten-free and kosher certified. The Stone Ledge tasting room is currently under construction in Defiance, MO, in what was the original 1893 saloon. Come for our grand opening date of Halloween.

StoneLedgeDistillery.com

MB Roland Distillery is entirely “grain to glass,” using local white corn to produce distinctive, full-flavored bourbon that is bottled and barrel-proof in a pre-prohibition style. Each hand-labeled batch can range from a blend of 5-10 barrels. Known for unique single-barrel bourbons, uncut and unfiltered, MB Roland also crafts a spicier malt whiskey combining white corn and rye for a bold twist on tradition.

mbroland.com

Switchgrass Spirits , established in 2016, is the result of people coming together to create something bigger than themselves. It is a worker-owned craft distillery based in Wellston, MO, focused on producing high-quality whiskey and brandy. With a nod to the resilient switchgrass of the Midwest prairies, they use only Midwestern labor and ingredients and offer a variety of whiskies, fruit brandies, and collaborative experiments.

Craft & Puro Cigars

After reading about these fantastic distilleries, Steve Hodges and Marc Murry, owners of Craft & Puro Cigars, have the perfect cigar to pair with your spirit of choice. With tobacco imported from Nicaragua making for the perfect cigar, Craft & Puro offers aficionados full-spectrum cigars with fun names such as “The Cyclops,” “The Hooligan,” “The Reaper,” and “The Spooky.” Their cigars can be purchased in retail outlets like Gran Crü Cigars in Soulard, Charles P Stanley Cigar Company, Ash Cigar & Bar Lounge, and in the speakeasy at Big Chief in Wildwood. Along with distributing their cigars around town, Steve and Marc have a spirited podcast with weekly episodes. “We talk about whiskey, bourbons, and spirits while also trying to put a couple of good cigars in there,” Steve said. Their podcast, “Craft & Puro,” can be found on Spotify. They also have a Patreon that features the inside scoop on all things tobacco and spirits related. Follow Craft & Puro Cigars on socials and online at craftandpuro.com

The Brothers Beer & Bourbon House

Whiskey lovers will appreciate the selection of iconic brands like ‘Buffalo Trace’ and ‘Wild Turkey,’ at The Brothers Beer & Bourbon House. Brothers Danny, Jeff Gustafson, and Bob Sears are the owners who created this unique experience for bourbon and beer lovers. Specializing in small-batch bourbons and craft brews, when guests stop in for a drink, they stay for the experience. This shop is more than just a store or a bar. It’s a gathering spot where you can grab a bite and listen to the guys talk about a master distiller’s latest bourbon release. The Brothers Beer and Bourbon House team is Cicerone certified. In the world of beer, the Cicerone® Certification Program is the industry standard for identifying those with the knowledge and skills to select and serve beer—but with 75% less pretentiousness. Anyone can pull a tap, but it’s a whole different experience to get great beer from a server who really knows beer flavors and styles.

ALASKAN HALIBUT BEURRE BLANC

ARTICLE

BY CHEF TYLER LAYTON PHOTOGRAPHY BY CHRIS HAYES

Twisted Tree Executive Chef Tyler Layton shares an exclusive dish not found on the menu.

ingredients:

• 1-8 oz portion Alaskan halibut

• 5 oz roasted Yukon gold potatoes

• 4 oz thin sliced zucchini

• 2 t ablespoons olive oil

• 2 t ablespoons kosher salt/white pepper mixture

Beurre blanc

• 1 /4 cup white wine

• 1 teaspoon mustard seed

• 1 teaspoon kosher salt white pepper mixture

• 2 t ablespoons of unsalted butter room temperature

• 1 pinch saffron

• 1 teaspoon of lemon juice

directions:

Set three skillets on medium heat

Skillet #1: Season fish with 1/3 salt/pepper mixture and 1/3 olive oil. Sear fish until golden brown; flip and cook other side.

Skillet #2: Smash pre-roasted Yukon gold potatoes. Place 1/3 of olive oil, potatoes in pan and sear on both sides until crispy. Season with 1/3 of the salt and pepper mixture.

Skillet #3: Cook zucchini and olive oil; season with salt and pepper mixture.

Beurre blanc

In a small sauce pan, bring wine and mustard seeds to a boil and reduce by half. Add the remaining ingredients except butter. Whisk butter in slowly.

Layer on plate potatoes, zucchini, halibut, sauce.

Chef Tyler Layton