Kirkwood, MO October 2026 by City Lifestyle

THE

Foodie ISSUE

O C TO B E R 2 02 6

A PLACE FOR EVERYTHING 2626 S. BIG BEND BLVD.

ST. LOUIS, MO 63143

314-781-9000 | STLOUISCLOSETCO.COM

LIFESTYLE LETTER

The Red Onion Embargo There’s a special kind of joy in tasting a new flavor for the first time as an adult, and an odd sense of loss when you realize how long you lived without it. That happened for me a few years ago, eating a Green Goddess Cobb salad at Panera. One bite made me stop in surprise. I remember thinking, “What is this?” Not only had I never eaten a red onion, I honestly had never even heard of a Pickled Red Onion. Sharp, bright, impossibly delicious, and completely new to me. We didn’t have onions in our house growing up because my mom didn’t like them. AND, if I’m being honest, I was kinda mad at my mom for denying me this flavor. How could she not like pickled red onions? She’s ITALIAN! Plus, aren’t moms supposed to expose their kids to different foods? And then this happened…. Last year, both of my boys were home for the holidays. The 28-year-old loves to cook and explore new foods. The 24-year-old is a vegetarian and makes some incredible fresh veggie dishes. They were cooking a pasta dinner when they discovered their shared love of peas and that I never made peas growing up. They both became indignant that they had gone through their whole childhood without ever trying them. I don’t like peas. So, I forgive my mom for The Red Onion Embargo of my childhood. Truly. That’s the real inheritance every parent passes down — not just cheekbones or a character trait, but a specific list of foods kids will have to discover on their own, typically at a restaurant, usually in their twenties. You’re welcome, boys. Or I’m sorry. Pick whichever one gets me out of eating the peas in your pasta.

October 2026 PUBLISHER

Renee Moore | renee.moore@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Kate Berry | kate.berry@citylifestyle.com E D I TO R

Katrina Wright | katrina.wright@citylifestyle.com CONTRIBUTING WRITERS

Ruby Collins, Katie Elizabeth, Shawn Estep, Julie Rahn, Lucy Rogers C O N T R I B U T I N G P H OTO G R AP H E R

Lydia France

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Evan Deuvall LAYOUT DESIGNER Adam Finley QUALITY CONTROL SPECIALIST Anna Minnick

RENEE MOORE, PUBLISHER @KIRKWOODCITYLIFESTYLE

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Kirkwood City Lifestyle® is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Kirkwood area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

18 Featured

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Dock to Door

Mike Vujević shares his journey from Bob’s Seafood to City Seafood, STL’s freshest seafood destination.

The Private Chef Next Door

Bringing the Heat

Meet Chef Sara, St. Louis’s secret weapon for private dining, popups, and effortless entertaining.

Lifestyle Letter

Locally Sourced FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Expert Help FOOD + BEVERAGE

Open House HOME + DESIGN

Healthy Lifestyle LIFE + CULTURE

Auto Club AUTO + MARINE

Inside the world of Chef Jack Mac from competition kitchens to your spice rack.

On the Cover Chef Sara, Executive Chef / Owner of Catering by Chef Cox & Co., has become the private chef for St. Louis’ most discerning households. Chef Sara created this dish in collaboration with City Seafood. Photography: Lydia France

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DOCK TO DOOR Mike Vujević, St. Louis’s go-to fishmonger, talks about his transition from VP at Bob’s Seafood to co-owning City Seafood with Brad Burns.

ARTICLE BY RUBY COLLINS PHOTOGRAPHY BY LYDIA FRANCE

Before there was City Seafood, there was Bob’s Seafood — the shop where Mike got his start in high school picking up weekend shifts. Decades later, he’s running one of the city’s most trusted seafood operations, supplying top restaurants and country clubs while also selling direct to home cooks. HOW DID YOU END UP IN THE SEAFOOD BUSINESS? My best friend’s brother ran Bob’s. I started working there part-time in high school. I worked there all through college. As Bob’s grew from a little shop to a wholesale operation, the demand grew, and pretty soon we had a fleet of trucks, and I was out delivering. WHAT MADE YOU STAY IN IT ALL THESE YEARS? Honestly, I’m a people person. I was driving deliveries, talking to chefs and learning the industry. I was good at it, I loved it, and I felt valued. Those are the things that matter in any career. TELL US ABOUT YOUR TEAM AT CITY SEAFOOD. A lot of my guys came over from Bob’s with me; Dave and Austin lead the team as our head fishmongers. I’ve worked with them for over a decade. There are not many other places that bring in whole fish and cut them on-site to order. But my guys are cutting somewhere around 4,000 pounds of salmon and 1,000 pounds of halibut a week. In my opinion, they are the best in the area.

PEOPLE LOVE THE IDEA OF “FRESH” FISH. IS THAT REALISTIC IN ST. LOUIS? Absolutely. Fresh, expertly sourced seafood is our niche. We bring in seafood by plane and by truck from the coast. We get halibut flown in straight from Alaska, and snappers and groupers come directly from New Orleans. The fish is shipped out and arrives here the next afternoon. What makes it work is that we provide seafood to so many restaurants and country clubs in St. Louis. We’re going through thousands of pounds of each item a week. That volume allows us to offer families truly fresh, restaurant-quality, cut-toorder seafood delivered straight to their homes. We call it dock-to-door delivery. WHAT IS THE DIFFERENCE BETWEEN WILD-CAUGHT VERSUS FARM-RAISED SALMON? There’s a lot of bad press around farmraised salmon, but it’s not that simple. Wild salmon isn’t available year-round the way farm-raised is, and wild king salmon can run three times the price of a good Scottish salmon. Our Scottish salmon has no antibiotics or GMOs, and the company we source it from has won multiple industry awards. It’s sushi-grade. It’s what most of the top country clubs in St. Louis use. Our Wester Ross Scottish salmon is by far our top seller for home cooks, and I’ll stand behind it: it’s the best salmon you can get in St. Louis. WHY IS BRANZINO SO POPULAR? It’s a smaller fish, usually two to three pounds max, also known as Mediterranean CONTINUED >

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Brad Burns & Mike Vujević, Owners of City Seafood OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / KI R KWO O D

“ THERE ARE NOT MAN Y O T H E R P L A C E S T H AT BRING IN WHOLE FISH AND CUT THEM ON-SIT E TO ORDER . . . MY GUYS ARE CUT TING SOMEWHERE AROUND 4,000 POUNDS OF SALMON AND 1,000 POUNDS OF HALIBUT A WEEK .”

sea bass, with a white, flaky, buttery flavor. It’s thin, so it cooks up fast, which is why there’s such high demand. It comes skin-on, and that skin is completely edible — some people love how it crisps up, some people skip it. Same goes for fish like snapper and striped bass. WHAT ABOUT HALIBUT? Alaskan halibut season runs roughly March through October. Wild-caught halibut from the Canadian side, around Nova Scotia, is virtually identical. So halibut is really available year-round. It’s one of my personal favorites. DO SCALLOPS HAVE A SEASON? No, scallops are pretty much available year-round. Our scallops are sushi-grade — you can eat them raw. The only ones we carry are dry-packed, 100% natural, shucked, and put straight in the bucket. TELL US ABOUT YOUR TUNA. Here’s something people don’t know: If tuna looks pink, it was frozen at some

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

Brad Burns & Mike Vujević

point and treated with CO2 to preserve its color. Fresh tuna has a bright, deep red color. Our yellowfin is one of our best sellers. Genuinely fresh and sushi-grade. We bring in whole fish, and our team cuts to order in-house. Most places selling tuna aren’t cutting a 125-pound whole fish in five minutes — we are. That’s what makes our dock-to-door delivery so unique. The freshest fish can be delivered directly to your home. DESCRIBE THE OPPORTUNITY YOU SAW FOR DELIVERING FRESH SEAFOOD DIRECTLY TO HOMES? Families and foodies who love cooking seafood seek out the freshest, restaurant-quality seafood. We source fish not typically found in grocery stores, such as barramundi, grouper, and swordfish, as well as specialty and seasonal offerings. Our commitment to quality sets us apart, which is why many restaurants choose us. Now, all of that is available for delivery directly to homes. WHAT’S IN THE BOX? City Seafood offers boxes of select seafood cuts curated by Executive Chefs from some of St. Louis’ favorite restaurants. Our Chef Jack Mac box is one of our most popular boxes. It includes Alaskan Halibut, Scottish Salmon, and a 4-pack of Jack Mac Variety Spices. The spices are perfect for any dish or any side that needs a dash of award-winning flavor. (Note: Chef Jack Mac is a two-time World Food Champion.) TALK ABOUT THE CITY SEAFOOD SOCIAL CLUB City Seafood is unveiling a members-only club designed for people who love cooking fresh seafood at home. The City Seafood Social Club grants first access to rare catches and seasonal favorites, member-exclusive pricing, and invitations to intimate tastings and chef-led dinners hosted throughout the city. Consider it less a membership and more a standing invitation to be part of something unique in St. Louis’ foodie space. For more information, visit cityseafoodstl.com CONTINUED >

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LOCA LLY SOU R CE D | FOOD + BE VE RAGE

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THE P R I VA T E CHEF NEXT DOOR

Chef Sara

ARTICLE BY LUCY ROGERS | PHOTOGRAPHY BY LYDIA FRANCE

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

HOW CHEF SARA BECAME ST. LOUIS’S GO-TO SECRET FOR PRIVATE DINING, POP-UP MEALS, AND EFFORTLESS ENTERTAINING

THE PRIVATE CHEF ST. LOUIS DIDN’T KNOW IT NEEDED

“Everyone has a tax guy, a hair person, a lawyer they can call in a pinch. I want people to say, ‘I’ve got a chef.’” That line, delivered by Chef Sara, with her signature mix of humility and confidence, is the perfect way to start her story. For nearly a decade, Chef Sara, Executive Chef / Owner of Catering by Chef Cox & Co., has become the private chef for St. Louis’ most discerning households. From serving intimate dinner parties and large family celebrations to weddings tucked into backyards and destination-style weekends across the region, families choose Chef Sara for her incredible food and easy-going, go-with-the-flow style. She jokes that she has earned her five stars, referring to the rave reviews she receives from her clients. Her reputation for hospitality, paired with unique seasonal recipes, extends beyond St. Louis, with her second hub now humming in Nashville, TN. Catering by Chef Cox & Co. — the “& Co.” is a nod to the chefs, bartenders, and servers she brings on for every job. Her team is small, intentional, and impeccably trained. “I would say I’m very old school in that hospitality is the core of what we do,” she says. “For me, it’s always been about building relationships.” Chef Sara’s culinary journey began at Culinard in Birmingham, Alabama, where she first discovered her love for fine dining and Southern ingredients at a restaurant named Cafe DuPont under Chef Chris DuPont. A chance encounter—while she was still in her chef whites after class—led to her first private dinner party. She created a menu, executed the event, and walked away thinking, “I’m gonna start doing this.” And she did. CONTINUED >

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When talking about the logistics of cooking in a private home, Chef Sara explains, “Ninety-nine percent of the time I don’t even know what I’m walking into. As long as there is a heat source and a sink, I can make any kitchen work.” One of the biggest questions new clients ask her is, “How much time do you need in the kitchen before and after the event?” Chef Sara smiles and says, “I bring exactly what I need. It’s prepped, and then we’re in and out.” Catering by Chef Cox & Co.’s signature flexibility also extends to budget. Events can range from $10 a person to north of $200. “My level of enjoyment doesn’t change,” Chef Sara says. “I’m fortunate to have a career that allows me to lean into the thing I love most - preparing food, making it look pretty on a plate and serving people.” Chef Sara’s food is seasonally driven with a strong Southern backbone — a legacy of growing up in Northern Alabama and working in Birmingham with access to the Gulf in Alabama — layered over a classical French foundation from culinary school. She’s not chasing Michelin-style theatrics; she’s focused on flawless execution, honest flavor, and hospitality that feels personal. Beyond private events, Chef Sara runs a weekly pop-up meal delivery service across the St. Louis area. Meals are priced at $12 per person—delivery included, with no subscription required— featuring a rotating weekly menu that rarely repeats a dish. Whether she is cooking an intimate family dinner or catering a large-scale event, her standard of hospitality remains the same. She also offers hands-on cooking sessions for clients eager to master essential prep techniques. Combining the culinary expertise of a top-tier restaurant chef with a warm, welcoming personality, Chef Sara makes dinner effortless. That’s why whenever someone mentions needing a caterer, a private chef, or an easy weeknight meal, her clients always say the same thing: “We use Chef Sara.” Visit Chefcoxcateringco.com

A SEAFOOD CONNECTION

When it comes to purchasing fresh seafood for her clients, Chef Sara only orders from one place: City Seafood. “Everybody always asks, ‘Where did you get this seafood? This is so fresh,’” she says. You can easily go to the City Seafood website and order the same cut-to-order selections as I do and have it delivered directly to your house.’” Order like a chef at CitySeafood.com

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

Chef Sara & Mike Vujević, Co-Owner of City Seafood

Inside th e world of Ch ef Ja ck Mac — f r om c om petition kitc h ens to your spic e rack.

BRINGING THE HEAT WITH CHEF JACK MAC ARTICLE BY LUCY ROGERS | PHOTOGRAPHY PROVIDED Begin with a base of humility and gratitude, add a lot of grit, layer all of that over a heaping amount of gravatas, and top with a whole jar of spice, and you have everything that makes Chef Jack “Mac” MacMurray one of the greatest chefs in the world. That’s not hyperbole. That’s a fact. He’s very spicy - in the best possible way.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

As the executive chef at Old Hickory Golf Club, this two-time Bacon World Food Champion has earned recognition well beyond the St. Louis area. Yet, when he talks about his success, his focus shifts to the people around him: his wife and daughter, his team at Old Hickory, led by General Manager Pete Christo, and his friends in the food industry who have become part of his journey. “I’m just a cook at heart,” he says—a statement that captures the humility that comes from a career experiencing the highs and lows of cooking in some of the best kitchens in the country. “To be a champion is great. To be a two-time champion is awesome,” he said, adding, “It comes from decades of experience and failure.”

WORLD FOOD CHAMPION

For Chef Jack Mac, the World Food Championships have never been just another culinary showdown—they’ve become an eight-year journey defined by pressure, persistence, and the kind of humility that comes from cooking alongside the best in the world. As he puts it, “It’s a lot to soak in your first year.” Jack’s rise began in 2019, when he earned his first Golden Ticket through a People’s Choice win, launching him onto a national stage where more than 1,600 chefs compete across 10 categories, with only 60 to 90 minutes to deliver perfection. One misstep can end everything. His debut was impressive—fourth in the world with a bacon Bloody Mary—but a less-than-tender pork belly taught him a hard lesson. He went home, studied, practiced, and returned stronger. That determination paid off in 2021 when he captured the Smoked Bacon title with CONTINUED >

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a dish that was quintessential Chef Jack: baconwrapped pork belly over bacon bourbon jam with a bacon-jalapeño pancake. Sweet and spicy. Even with a four-point lead heading into the finals, his wife Rachel kept him grounded: “Don’t get all cocky now.” He executed when it mattered and won by just a few points. Jack’s journey didn’t stop there. He earned a spot at the Final Table, posted a 99-point dish, and missed the $100,000 prize by half a point, instead taking home $5,000. Rachel joked, “It should’ve been $50,000,” but Jack stayed true to his outlook: “It’s $5,000 more than we had last week.” There were setbacks—missing the Top 10 as a defending champ, a hospitalization that kept him from a final round—but in 2024, he claimed his second Smoked Bacon title with a brand-new dish because, as he says, “I gotta change it up.” The result was a fresh creation featuring bacon-wrapped pork belly, bacon sweet potato cake, and a bacon pecan bun bite. Perfection. Now, preparing for 2026, Chef Jack is back in the kitchen, dreaming, testing, refining. For him, the championships aren’t just about titles; they’re a celebration of craft, creativity, and camaraderie.

RELATIONSHIPS THAT MATTER

Chef Jack’s approach to cooking mirrors his approach to people: quality and consistency. His longtime connection with Mike Vujević began years ago when Mike worked at Bob’s

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

Seafood answering the phone. Chef Jack remembers their conversations before they ever met face-to-face. “We’d talk kitchen lingo and bust chops,” Chef Jack says. “We both have seen it all in this industry.” Over time, that easy conversation developed into mutual respect and trust. Today, as a co-owner of City Seafood, Mike sources the highest quality, fresh seafood. Still, it’s his consistency, communication, and shared pride in feeding people well that is most important to Chef Jack.

BRINGING FLAVOR HOME

Chef Jack also believes great flavor should not be limited to the club kitchen. His custom-blended rubs, first created in 1994, are available on his website and in his Signature Chef Selection Box, which is available online at City Seafood. With names like Killer Cajun Spice, Totally Tuscan Spice, Everything Spice, and Member’s Rub, home cooks can instantly envision the culinary creations these blends inspire. Elevate salmon, steak, roasted vegetables, pasta, and everyday weeknight meals with the same world-class flavor Chef Jack brings to his kitchen. For Chef Jack, the greatest reward is not simply earning a title or creating a beautiful dish. It is waking up each day with an opportunity to cook, lead, learn, and bring happiness to others with a whole lot of spice. Visit chefjackmac.com for more.

“To be a champion is great. To be a two-time champion is awesome... It comes from decades of experience and failure.”

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / KI R KWO O D

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Protecting What

Matters Most PROTECTING WHAT MATTERS MOST

Creating a thoughtful estate plan starts with taking control of your future and making intentional choices about the people you love, what you want to protect, and what should happen as life changes. An experienced estate planning attorney turns those choices into a plan built around what matters most, so your family has guidance and support when they need it. Families often come to me focused only on what happens at death: Who gets what? When? What happens to the house?

I sometimes tell clients that life is a little like a pastrami sandwich. Birth and death may be the two ends, but everything in between is where life happens. That is where I want to spend most of our time.

START WITH WHAT MATTERS MOST

Meaningful planning begins with understanding what matters most to you. Every family is different, and those differences should shape the plan. From there, we ask: What are we trying to protect?

PROTECT THE LIFE YOU ARE LIVING

Planning begins by protecting you and the life you’ve built—yourself, or for married couples, each other. We consider your financial and personal well-being: how do we preserve your lifestyle, dignity, independence, and security? We also consider who you trust to make financial decisions and who should speak for you about health care if you cannot. For couples, planning protects what you’ve built together. For someone single or unmarried, it’s especially important to identify trusted people and empower them to help. Health, relationships, assets, laws, and priorities change. A well-designed plan leaves room to respond—whether preparing for illness, incapacity, or long-term care.

PROTECT THE SURVIVING SPOUSE

When the first spouse dies, focus shifts to the survivor. The question is bigger than who receives the assets—it’s how we help them maintain the lifestyle the couple built together while preserving dignity, independence, security, and flexibility ahead.

PROTECT THE LEGACY YOU LEAVE BEHIND

Eventually, focus shifts to children, grandchildren, or other beneficiaries. Many parents want their children to receive, control, and enjoy their inheritance, while protecting that legacy from outside influences.

Protecting What Matters Most Through Life’s Changes ARTICLE BY SHAWN ESTEP PHOTOGRAPHY BY LYDIA FRANCE

EXP E RT H E LP | FO O D + B E VE RAGE

The question becomes bigger than “Who gets what?” It becomes: “How can what I leave behind make a meaningful difference in the lives of the people I love?”

CHOOSE THE PEOPLE YOU TRUST

Every part of the plan depends on people. Who do you trust to step in when you need help? Who understands your values and has the judgment to carry out your wishes? Choosing those people is only the beginning—they should understand the plan’s purpose and the role they may someday play. When trusted people understand their responsibilities, uncertainty gives way to confidence.

TWO MOMS, TWO EXPERIENCES

For me, thoughtful planning is deeply personal. My mother created a trust-based estate plan. After she died, our family completed administration and distributions in about six months. My stepmother chose a will-based plan. After she died, settling her estate took approximately 17 months. These were two women I loved, close in age, with similar assets—yet my family experienced two very different processes after their deaths.

What stayed with me wasn’t simply six months versus seventeen. I experienced firsthand what preparation means for people who are grieving. Grief is still grief; no plan changes that. But when a family knows what happens next, there are fewer unanswered questions during an already difficult time. That experience shapes how I counsel families today. I want them to reach the point where everything has been handled and they can finally say, “We’re okay. We can breathe again.”

PUT THE PLAN INTO ACTION

Once those choices are clear, we put the plan into action through legal and financial strategies tailored to your family. Because life changes, your plan should too—meeting with your attorney every three to five years lets you revisit and adjust as circumstances evolve.

AN ACT OF LOVE

Estate planning is ultimately an act of love. It says: I have thought about the people who depend on me. I have chosen people I trust. I have taken steps to preserve dignity and ease the path for those I love. Thoughtful planning lets you care for the people you love today, prepare for tomorrow, and leave something meaningful for generations to follow. That is what it means to protect what matters most.

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DESIGNING A KITCHEN AROUND THE WAY YOU LIVE ARTICLE BY JULIE RAHN | PHOTOGRAPHY BY THE DESIGN SOURCE

O PE N H OU SE | HO ME + D E SIGN

Julie Rahn

More than a room, this is the heart of the home.

No two kitchens are ever the same, and they shouldn’t be. Every family has its own routines, traditions, and way of gathering, which is why thoughtful kitchen design begins with listening before selecting finishes. The kitchen has long been considered the heart of the home. It’s where hurried breakfasts become meaningful conversations, holiday traditions are passed from one generation to the next, and friends naturally gather long after the meal has ended. A well-designed kitchen should support each of those moments while reflecting the personality of the people who call it home. The most successful spaces are those where beauty and practicality exist in harmony. A carefully planned layout, layered lighting, quality cabinetry, and timeless materials work together to create a space that is both inviting and highly functional. Having an interior designer as part of your team provides a trusted source for transforming ideas into a home that feels uniquely yours. By thoughtfully blending creativity with function, every detail is carefully considered to create a kitchen that is timeless, welcoming, and designed around the way your family lives. Because when beauty and purpose come together with thoughtful design, the heart of the home becomes a place where memories are made for generations. For more information, visit thedesignsourceltd.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / KI R KWO O D

Dreaming of a Home with a Gourmet Kitchen? Or are you looking for the perfect location close to shops and restaurants? Whether you're searching in Kirkwood, Webster Groves, Des Peres, or anywhere in the greater St. Louis area, I'm here to help you ﬁnd a home that checks ALL the boxes. In today’s fast-moving real estate market, you deserve a knowledgeable, local professional by your side. As both a buyer and seller’s agent, I’m committed to making your experience smooth, successful, and stress-free — all the way to the closing table. As a proud Glendale resident, I’d be honored to be your trusted partner. Whether you’re ready to move now or in the future, let’s create the best plan for you and your family.

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Healthy-ish Because eating well doesn’t mean giving up convenience, flavor—or chocolate. ARTICLE BY KATIE ELIZABETH | PHOTOGRAPHY PROVIDED Grocery shopping can feel overwhelming. What to buy? What actually tastes good? And, of course, which choices are going to support your health and your goals? With so much nutrition information coming from every direction, it’s easy to turn a simple grocery trip into a long list of what we should and shouldn’t be eating.

Pre-Cut Butternut Squash One of my all-time favorite food-prep hacks? Let someone else do the prep. Pre-cut butternut squash is one of those simple conveniences that can make healthy eating so much easier. Bring it home, toss it with a little olive oil and your favorite seasoning, and roast it until it’s caramelized and tender. You get all the goodness of a homemade side without spending 20 minutes wrestling with a whole butternut squash. It’s an easy, delicious shortcut that makes it feel manageable to get more vegetables on the table.

Bob’s Smoked Turkey You know I’m always talking about protein. For many of us, getting enough protein consistently is a priority, and having convenient options makes it much easier. If you haven’t tried Bob’s BBQ smoked turkey, you’re missing out. Let it shine as the main course, or add it to a salad, make a quick sandwich or wrap, build a protein-packed bowl, or simply grab a few slices for an afternoon snack. It’s flavorful, versatile, and an easy way to make protein a little less complicated.

H EA LT H Y LIF E ST Y LE | L IF E + CU LT U RE

My goal isn’t to leave the store with a cart full of “perfect” foods. It’s to leave with foods that make it easier to eat well throughout the week: protein I enjoy, produce that’s convenient, foods that make meals taste good, a few shortcuts that save time, and yes, a little chocolate. Healthy eating doesn’t have to be complicated, and it certainly shouldn’t feel like another full-time job. I’m

looking for foods that support my goals while still fitting into my actual life. I don’t believe you need to eat perfectly to eat well. Create a foundation of foods and habits that you can repeat, while leaving room for f lexibility and enjoyment. Here are a few of my current Dierbergs favorites that regularly make their way into my cart.

Pickles & Fermented Foods Looking for an easy way to add nutrition, gut-friendly foods, and lots of flavor? Check out the pickles section. Pickles, sauerkraut, kimchi, and other fermented foods can be an easy way to add variety and flavor to your meals. Add pickles to a sandwich, kimchi to a rice bowl, or sauerkraut alongside your favorite protein. Healthy eating should taste good, and these little additions add plenty of flavor without much effort. Keep a few favorites in your fridge and let them make simple meals feel a little more exciting.

Lily’s Dark Chocolate We have to talk about the sweet tooth. Because mine definitely shows up. I don’t believe you need to eliminate sweets to eat well. In fact, I think learning how to enjoy them in a way that fits into your overall routine is a much more sustainable approach. A good-quality dark chocolate can be incredibly satisfying. When the flavor is rich and the chocolate is enjoyable, sometimes a square or two is all you need. No guilt. No “cheat food.” Just chocolate you actually enjoy and can savor. Follow Katie for more nutritional tips at strongbyintention.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / KI R KWO O D

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FALL COLOR. BIG AND SMALL. Mums for the porch 38

Large trees for the landscape

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Austin Peeples and Neil Westfall

ARTICLE BY RUBY COLLINS PHOTOGRAPHY PROVIDED

Austin Peeples’ custom plate helps support kids across Missouri

FUELED

FOR GOOD The first thing you notice about Austin Peeples is how genuine he is. The second is that he’s a car person in the truest sense: someone who sees vehicles not just as machines, but as art, culture, connection, and community. That passion is what led him to create the Cars and Coffee Foundation, a Kirkwood‑based 501(c)(3) that has quickly become one of Missouri’s most exciting grassroots automotive charities.

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Austin Peeples

And yes—it’s also how Missouri got its sleek, coveted black license plates. Austin’s love of cars started early. “Cars are art to me… motorcycles too,” said Austin. He grew up working on vehicles, was inspired by the Fast and the Furious era, and still loves the process of making a car feel distinctly his own. Later, while living in California, he fell in love with the iconic black‑and‑yellow plates. When he moved back to Missouri, he wondered: Why don’t we have anything like that? Missouri’s answer: To create a specialty plate, you must form a nonprofit, write a $5,000 check, gather 200 signatures, and secure a state sponsor. Austin didn’t blink. By late 2023, the Cars and Coffee Foundation was born. By 2024, he had the signatures, the sponsors, and the legislation submitted. And by 2025, the first batch of black plates began arriving in mailboxes across the state. Missouri has only two black specialty plates. Cars and Coffee is the second—and the first with no logo, just a clean, minimalist black design. Austin fought hard for that detail. “If it has to have a logo, I almost don’t want to do it,” he said. The result is stunning: a sleek plate that looks great on everything from a vintage Porsche to a daily‑driver Audi. It’s customizable, personal, and—thanks to Austin— ridiculously easy to get. CONTINUED >

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Unlike most specialty plates, you don’t have to navigate DMV paperwork. The Foundation handles the entire process. You sign up online, and the Foundation mails the application and check to the Department of Revenue. About 10 weeks later, you get a letter saying your plates are ready for pickup. It’s simple. Streamlined. And very cool. Every black plate supports the Foundation’s mission: helping children. The Foundation donates the annual $35 plate fee directly to children’s hospitals and programs. In its first half‑year, it raised nearly $15,000. This year, it’s on pace for $80,000. Next year? Austin expects $200,000. “We are proud to announce that the net proceeds from 2025 were dedicated to Children’s Mercy Kansas City and St. Louis Children’s Hospital,” said Austin. After the birth of his first child, Austin began thinking about the difficult circumstances families face when a child is ill and saw an opportunity to combine his automotive enthusiasm with support for a cause that mattered deeply to him. The name “Cars and Coffee” comes from the early‑2000s California meetups where enthusiasts gathered around a coffee shop, parked their cars, grabbed a cup, and talked. Today, nearly every city has its own version. While Cars and Coffee Foundation doesn’t sell coffee yet, Austin talked about his vision of finding a Kirkwood storefront that would serve as a coffee shop, museum, and community hub. For now, the Foundation pops up at Cars and Coffee events across the region, including the massive annual St. Louis European Auto Show organized by Neil Westfall, General Manager of Audi Exchange Kirkwood. “Neil just cares so much about the community,” Austin said. Neil has supported Cars and Coffee Foundation from the beginning, and it’s turned into a solid friendship based on shared values: cars, community, and giving back. Get a black plate. Your annual fee supports children’s hospitals, and your car becomes part of a growing statewide community of people who love cars, coffee, and community. Visit carsandcoffeefoundation.org and click GET BLACK PLATES.

“Cars are art. Coffee is the connection. And community matters,” said Austin. “Cars and Coffee Foundation black plates are the aggregate of all of that.” 42

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