August 2020 Feast Magazine by Feast Magazine

Food Culture

midwest

august 2020

sips of

we'll drink to that ! To-go cocktails / Hard seltzer / Craft mead

3 New Releases & Bloody Butcher returns Call distillery about home delivery, corn plot tours, virtual tastings.

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PROMOTION PROMOTI ON

THE ORIGINAL

Spice Hunter

How One Woman Traveled the World to Bring You the Best Quality Spices the Globe has to Offer BY: AUBREY BYRON

She was an experimenter by nature. Biologist Lucia Cleveland went from studying the structure, function and origin of life to the structure, function and origin of flavors. Started in her bedroom in 1980 selling potpourri, Cleveland founded The Spice Hunter to deliver the highest quality spices the world has to offer. In fact, The Spice Hunter was the first brand to launch fully organic spices in the U.S. From India to the high mountains of Greece, Cleveland traveled the world to seek out flavors and spices to empower everyday cooks back home. Hunting spices became her muse – hence, the name. Today, The Spice Hunter remains a leader in globally inspired blends and has more spice blends than any other brand.

be available soon at Schnucks, offering 95 varieties of spices from all around the world, so you don’t have to travel to bring global flavors into your kitchen. One such flavor is Highland Harvested Saigon™ Cinnamon. This spice, made from the bark of evergreen trees, is rich, sweet and spicy. From the mountains of Vietnam, the Saigon variety is sweeter and more intense due to the concentration of oils. Its strong flavor can transform everyday dishes into complex treats, such as pies, stews and French toast. If you love experimenting with flavors, look for the numerous offerings of The Spice Hunter, available at Schnucks in August.

Home cooks wanting to expand their palates and bring new flavors into their homes are in for a literal treat. The Spice Hunter will

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Inspired Local Food Culture /

august

midwest

2020

Volume 10 / Issue 7 Publisher

August 25 is National Whisk ey Sour Day

CELEBRATE BY OFFERING THE

GREAT TASTE OF GENTLEMAN JACK Released in 1988 as the first new Jack Daniel’s whiskey in over 100 years, Gentleman Jack features that same Jack Daniel’s No. 7 flavor profile consumers know and love — refined. This double-mellowed whiskey gets its soft and polished aroma from the charcoalmellowing process that defines Tennessee Whiskey, filtered twice for an even more refined spirit. Every drop of whiskey is slowly trickled through 10 feet of sugar maple charcoal before being barreled. Once it comes out, it is filtered again through another 6 feet of charcoal creating the sweet, sugarcoated vanilla taste and a light, refreshing finish. Try serving in the official Gentleman Jack Whiskey Sour — the perfect drink for the everyday gentleman.

Catherine Neville, publisher@feastmagazine.com

EDITORIAL

sales

Editor in chief

general manager

Heather Riske, hriske@feastmagazine.com managing editor

Susan Eckert, seckert@laduenews.com 314.269.8838

Rachel Huffman, rhuffman@feastmagazine.com

Special projects coordinator

assistant editor

Aubrey Byron, abyron@feastmagazine.com

Kasey Carlson, kcarlson@feastmagazine.com Kansas City Contributing Editor

Jenny Vergara St. Louis Contributing Editor

Mabel Suen

FEAST TV producer: Catherine Neville production partner: Tybee Studios

fact checker

Feast Media, 8811 Ladue Road, Suite D, Ladue, MO 63124 314.475.1260, feastmagazine.com

Karen Parkman Proofreader

Alecia Humphreys

Distribution

Contributing Writers

Julia Calleo, Tessa Cooper, Gabrielle DeMichele, Amanda Elliott, Teresa Floyd, Rogan Howitt, Alecia Humphreys, Liz Miller, JC Sandt, Nancy Stiles, Lillian Stone, Jessica Vaughn Martin, Shannon Weber

To distribute Feast Magazine at your place of business, please contact Eric Freeman for St. Louis, Jefferson City, Columbia, Rolla and Springfield at efreeman@post-dispatch.com and Jason Green for Kansas City at distribution@pds-kc.com.

ART Art Director

GENTLEMAN JACK WHISKEY SOUR

Alexandrea Povis, apovis@feastmagazine.com

SERVES | 1 |

Contributing Photographers

• 2 oz Gentleman Jack • 1 oz lemon juice • 1 oz simple syrup • dash of Jack Daniel’s Tennessee cocktail bitters | PREPARATION | Fill a cocktail shaker 1/2 full of ice. Add all ingredients and shake vigorously for 20-30 seconds. Fill 1/2 a rocks glass with cubed ice. Strain into glass and garnish with a lemon wedge.

Brandon Alms, Keith Borgmeyer, Julia Calleo, Tessa Cooper, Jason Dailey, Amber Deery, Ana Elliott, Teresa Floyd, Liz Goodwin, George Mitchell, Anna Petrow, Rolf Ringwald, Matt Seidel, Jennifer Silverberg, Starboard & Port Creative, Kim Wade, Aimee Whitmire Feast Magazine does not accept unsolicited manuscripts, photographs or artwork. Submissions will not be returned. All contents are copyright © 2010-2020 by Feast Magazine™. All rights reserved. Reproduction or use in whole or in part of the contents, without the prior written permission of the publisher, is strictly prohibited. Produced by the Suburban Journals of Greater St. Louis, LLC.

on the cover A variety of curbside cocktails available in St. Louis by Julia Calleo table of contents To-go cocktail pouches from Juniper in St. Louis by Julia Calleo

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/ 11 / the dish Pirate Looks at Forty

/ 12 / one ingredient 3 Ways Sherry vinegar

/ 14 / healthy appetite Clam toast

/ 15 / midwest made Hard seltzer

/ 16 / shop here The Pairing: Crossroads Wine & Grocer

/ 18 / the mix Blue Velvet

/ 20 / one on one Dr. Peter Hofherr of St. James Winery

/ 22 / mystery shopper Cynar

/ 24 / on trend Mead

/ 26 / sugar rush Prickly pear and tequila ice pops

/ 28 / one on one

Steve Carter of Samuel Berton Distilling

/ 30 / quick fix

Grilled vegetable salad

/ 31 / culinary library

Andy Hampshire of Farmers Gastropub

the beer's still here

All the peels

drink on

How Missouri craft breweries have adapted to continue serving thirsty fans.

/ 32 / crash course Bourbon

Follow Missouri-grown fruit from orchard to glass at Of The Earth Farm + Distillery in Richmond.

Pick up any of these to-go cocktails and savor them in the comfort of your own home.

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Letter

from the

Publisher

10 years. It’s been a full decade since we published the first issue of Feast. Honestly, I can’t believe that much time has passed since I first sat in my office – then devoid of anything other than a desk and a computer – and began building a budget for this new publication, brainstorming the name, pulling together initial ideas for content, hiring staff, cultivating relationships with freelancers, developing a distribution plan… It took months of effort for us to get to that first issue in August 2010. Holding the premier edition in my hands, with a huge, gorgeous White Barn burger on the cover, was the culmination of a great deal of groundwork being laid by many, many people. However, it was merely the beginning of an incredible journey that I could barely conceive in those early days.

The past decade has allowed me the honor of meeting hundreds of farmers, makers and chefs across Missouri, Illinois and Kansas who dedicate their lives to their work. Almost without exception, these people are focused on more than the products they make; they are dedicated to the relationships they build and the communities they call home. Here at Feast, all of us – from the core staff to our extended network of contributors – are committed to telling their stories and connecting you with those who nourish our region. We hope that you are inspired, enlightened and entertained by the magazine that we produce each month, but more than that, we hope that you are more fully connected to the people in your communities.

At its heart, Feast is a celebration of the role that food plays in our lives. Yes, we cover restaurants and bars, but we also explore farming, home cooking, food history and the work of our region’s many makers.

From all of us here at Feast, thank you for allowing us the opportunity to do this work and tell these stories. We look forward to another delicious decade of culinary exploration – and this month, we're raising a glass with our annual drinks issue.

Our tagline, Inspired Food Culture, informs everything we produce. Food is, and always has been, a reflection of culture. Today, as we look inward and recognize our shortcomings in terms of proper representation of the breadth and diversity of culinary experience, the Feast team is actively working to further hone our platform, bringing ever more voices and perspectives to the table. As we broaden and deepen our coverage, we aim to honor the perspectives of our incredibly diverse community and, as we look toward the next decade of the magazine’s evolution, produce ever more content that dives deep to tell the true story of the role that food plays in our lives. 8

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Until next time,

Catherine Neville

publisher@feastmagazine.com

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PROMOTION

REVITALIZE YOURSELF WITH A SIMPLE ROUTINE RESET Summer has a carefree vibe that indulges us with long sunny days.

WEEKEND BRUNCH SHAKSHUKA SERVES 6 2 Tbsp olive oil

28 oz can whole plum tomatoes, undrained

1 large onion, diced

½ tsp salt

1 large red bell pepper, diced

¼ tsp pepper

2 garlic cloves, minced

6 large eggs

our previous routines and the important role they have for ourselves and

1 cup baby spinach, chopped

Fresh cilantro, chopped

our families. With so many of us still working from home and having limited

1 tsp ground cumin

Hot sauce, optional

social activities the days can begin to blur together. It’s been especially hard

1 tsp smoked paprika

this summer to keep up with a schedule. Finding a routine can gently

Pinch of cayenne pepper

Time is stretched out by walks around the block, laying by the pool and late dinners enjoyed on the patio. Bedtimes are more lenient and schedules aren’t accounted for, allowing us to relax and enjoy extended evenings together. As summer days begin growing shorter we are reminded of

guide us back and provide clarity in our daily activities. Use the change of seasons as an opportunity to re-evaluate priorities that have gotten off track in the lackadaisical days of summer. I have found that even something as small as creating and sticking with a bedtime routine for my daughters has made for happier kids and happier parents. Routines aren’t just for kids. Studies show we all thrive with a little more structure to our day. However, don’t feel like you have to plan your day down to the minute. By setting a routine, you are simply organizing your day to set yourself up for success. One routine I have had since I was little is eating breakfast each morning. Breakfast has become my favorite meal because it allows me to jumpstart the day with the nutrition my mind and body need. It’s not always at the same time and weekday breakfasts consist of much simpler nut butter

PREPARATION Preheat oven to 375 degrees. Open plum tomatoes and strain, reserving juice. Coarsely chop tomatoes and set aside. In a large ovenproof skillet, heat olive oil over medium heat. Add diced onion and bell pepper and cook until onion is soft and translucent, about 10 minutes. Add in garlic, spinach, cumin, paprika and cayenne, stirring to combine. Allow to cook 1-2 minutes, until spinach is wilted. Pour in reserved tomatoes and juice along with salt and pepper. Stir well and simmer for 10 minutes or until tomatoes start to thicken. Make 6 small wells in the pan and gently crack eggs into each well, careful not to break the yolks. Transfer the skillet to the oven and bake until eggs are just set, around 8 minutes. Sprinkle with fresh cilantro and serve with hot sauce and a slice of your favorite crusty bread.

toast with fruit than my weekend egg creations, like this month’s Brunch Shakshuka. I even have days when I’m rushed and breakfast is skipped. But I’ve come to recognize I’m not my best self when I bypass this important part of my day. So no matter how the summer has shaped your days, take some time to regroup and set back up a daily routine. This simple act can change your entire mindset, leading to a happier and healthier you.

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SPONSORED CONTENT BY ALLISON PRIMO SCHNUCKS REGISTERED DIETITIAN

THE dish / 3 ways / healthy appetite / SHOP HERE / THE MIX / MYSTERY SHOPPER / ON TREND / SUGAR RUSH / QUICK FIX / CRASH COURSE

Since 2008, Coley’s American Bistro has provided the Columbia, Missouri, community with creative takes on classic dishes and drinks. Uninterested in frills, the downtown eatery instead aims to maintain an atmosphere and a menu fit for any occasion, any night of the week. At the bar, Daniel Garcia enjoys surprising guests with his twists on popular cocktails, such as this take on a Navy Grog, a rum-based Tiki drink well-suited for an August evening by the water. –Jessica Vaughn Martin

pirate looks at forty serves 1 1½ ½ ½ ¼ 1 ½ 2

Recipe courtesy of Daniel Garcia, bartender, Coley’s American Bistro Photography by liz Goodwin

Garcia favors RumHaven made with real coconut water and pure cane sugar.

oz coconut rum oz black rum oz burnt sugar syrup oz orgeat syrup oz grapefruit juice oz fresh lime juice dashes Angostura aromatic bitters Maraschino cherry, for garnish lime wheel, for garnish pineapple leaf, for garnish

This cocktail is a bit of a departure

for me. I don’t normally gravitate toward rum-based drinks – but I’m a sucker for Tiki cocktails! Most people think of Tiki cocktails as overly sweet and flamboyantly garnished clichés, but [they] are generally very boozy, with the alcohol burn hidden by loads of fruit juices. This cocktail, I believe, strikes a great

/ preparation / Add all ingredients, except garnishes, to a shaker tin with ice; shake. Once liquid is well-mixed, strain into a glass over fresh ice. Garnish with skewered Maraschino cherry, lime wheel and pineapple leaf.

balance, with the burnt sugar syrup adding a complex bitter sweetness that keeps you coming back for another sip. Also, I love this song, [A Pirate Looks at Forty]. –Daniel Garcia

Jordan Holman

beverage director

Beet Box and Peachtree Catering

Coley’s American Bistro

“I’ve always enjoyed Coley’s bar program. [It] keeps with the classics I love but also adds its own unique cocktails [for a] diverse selection. A good decision for a drink anytime.” / a u gu s t 2 02 0

THE dish / 3 ways / healthy appetite / SHOP HERE / THE MIX / MYSTERY SHOPPER / ON TREND / SUGAR RUSH / QUICK FIX / CRASH COURSE

yields 2 cups beets

Sherry-Sweetened Pickled Beets ½ cup sherry vinegar 1 Tbsp white wine vinegar 1 cup water 1 Tbsp kosher salt ¼ cup granulated sugar 1 bunch beets, stems removed, peeled and thinly sliced (or 2 cups thinly sliced beets) 1 Tbsp peppercorns

If I’m being honest, beets and I haven’t always gotten along. Sometimes their earthy flavor

/ preparation / In a saucepan over medium high heat, add sherry vinegar, white wine vinegar, water and salt; add sugar. Bring mixture to a boil and then reduce heat to simmer. Add beets and peppercorns; simmer, 10 minutes. Remove from heat and allow to cool to room temperature. Pour cooled contents of saucepan into an airtight container and transfer to refrigerator; let sit, at least two days, before consumption. Store in refrigerator for up to two weeks.

was just too strong, however,

serves 4

once well-scrubbed and pickled in a delicious liquid, I finally found a way to enjoy them.

Linguine and Scallops in a Sherry Sauce

package, cook linguine. Once pasta has finished cooking, strain, reserving ¼ cup water. Set aside.

heat, add 2 tablespoons butter. Once butter has melted, evenly distribute scallops in skillet, making sure they do not touch one another. Cook, approximately 2½ minutes on one side; flip and cook, approximately 1½ minutes on the other side. (Do not overcook or your scallops will develop a rubbery texture.) Once scallops are cooked, immediately transfer them to a plate and tent with foil to keep warm. In the same skillet, add remaining butter and sherry vinegar; cook, 5 minutes. Add garlic; cook, 1 minute. Add sage; cook, approximately 20 seconds, and then remove from heat. Stir in reserved pasta water and lemon juice and season with salt and pepper to taste.

Meanwhile, pat scallops dry with paper towel; remove side muscle, if any is present. Lightly season both sides with salt and pepper. In a large skillet over medium high

In a large bowl, add pasta. Add half the sauce and Parmesan; toss to combine. Plate pasta and add 2 to 3 scallops to each portion. Drizzle with more sauce, if desired.

¾ 1 ¹⁄₃ ¼ 3 4 ¼ 1 ¼

lb linguini lb scallops (fresh or frozen and thawed) salt and freshly ground black pepper, to taste cup unsalted butter, divided cup sherry vinegar cloves garlic, thinly sliced leaves sage cup reserved pasta water tsp fresh lemon juice cup grated Parmesan

/ preparation / Following instructions on

When scallops are done right, they can blow your mind. I hope this recipe steers you in that

sherry vinegar Rescue that bottle of sherry vinegar from the back of your pantry, brush off the dust and use it to give stale weekday recipes new flavor.

direction. The sherry sauce adds tang to the dish, which pairs wonderfully with the season.

Serves 2 to 4

Sherry Mustard Smashed Potatoes 1 1 ¼ 2 ¼

If I could eat a potato every day, I would, but not everyone in my household feels the same. So I’ve learned to get creative in terms of preparation in order to continue sneaking my favorite carb onto the dinner table, and

story, recipes and photography by Julia Calleo,

these potatoes with sherry

writer and recipe developer, mylavenderblues.com

mustard are, literally, a smash.

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lb fingerling potatoes tsp garlic powder fresh rosemary sprigs salt and freshly ground black pepper olive oil cup sherry vinegar Tbsp Dijon mustard cup grated Parmesan

/ preparation / In a large pot, add potatoes and then fill with water until it reaches approximately 2 inches above the potato line; boil until potatoes are soft (easily pierced with a knife), approximately 25 minutes. When potatoes are done, remove from water and let them dry out, approximately 5 minutes.

Preheat oven to 400°F. Transfer potatoes

to a baking sheet. Using the palm of your hand or the back of a spoon, smash potatoes (but don’t overdo it; they shouldn’t break apart). Evenly distribute garlic powder over potatoes. Add rosemary to each and season each with salt and pepper to taste (less is more here). Brush each with olive oil; bake, 10 minutes. Flip and brush each with a little more olive oil; bake, 15 more minutes. While potatoes roast, whisk together remaining ingredients. Once potatoes have cooked for 25 minutes, spoon a little sherry mustard on top of each; roast for another 2 minutes. Remove from oven and carefully transfer potatoes to a plate (some will probably break, but they’ll still look pretty). Enjoy immediately.

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THE dish / 3 ways / healthy appetite / SHOP HERE / THE MIX / MYSTERY SHOPPER / ON TREND / SUGAR RUSH / QUICK FIX / CRASH COURSE

CLAM TOAST

A few years ago, I was lucky enough to do an overnight kayak and camping trip from Charleston, South Carolina, to one of the remote islands off the coast, at which time I learned how to dig for clams. My guide and I gathered a bushel of clams and cooked them over an open fire right there on the beach – as you’d expect, they were superb. This clam toast is an homage to the simplistic nature of our meal that evening. All you need are some ingredients to amplify the bright, briny flavor of the clams and great bread to soak up all the liquid. Story and recipe by Amanda Elliott, chef-owner, Beet Box in Columbia, Missouri Photography by kim wade

serves 2 to 4

2 Tbsp canola oil 10 cloves garlic, minced ½ red onion, julienned 4 Tbsp butter, divided salt and freshly ground black pepper, to taste 1 lb clams in the shell 3 Tbsp white wine zest of 1 lemon 2 Tbsp parsley 2 thick slices sourdough bread / preparation / In a medium saucepan, heat canola oil. Add garlic, red onion and 2 tablespoons butter; season with salt and pepper. Cook until translucent, 5 to 7 minutes. Add clams and white wine; cook until clams open and then add lemon zest and parsley. Remove from heat and set aside. In a large skillet, add remaining butter; add bread and toast on both sides. Transfer toast to a clean plate or bowl and slice each piece in half. Evenly distribute clams and liquid on toast and serve immediately.

PA I R IT!

pair with: American Wheat Ale with Orange Peel It takes an American wheat ale such as Thundergong from Crane Brewing in Raytown, Missouri, to back the subtle flavor of clams without overpowering their richness. The body of the ale – reminiscent of a saltine cracker – marries the salinity of the seafood to the tang of the toasted sourdough, and the blast of citrus from the orange peel with which Thundergong is brewed melds with the fresh flavors of parsley and lemon in this recipe. –JC Sandt cranebrewing.com

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MIDWEST MADE

4 Hands Brewing Co. is now trying its hand at hard seltzer. Its Contact High Seltzer is crisp and drinkable. Low-calorie, low-carb and gluten-free, it’s the perfect companion for guilt-free summer lounging. Available in 16-ounce cans at the St. Louis taproom as well as local grocery stores, pick up the citrusy tangerine flavor along with a few limited-release flavors such as pineapple, passionfruit and blueberry lemonade if possible. 4handsbrewery.com

Hard (To Resist) Seltzer The August forecast is in: Sweltering with a side of seltzer. Canned and casual, hard seltzer is a refreshing, low-ABV, low-sugar drink – and a shoo-in to become your new favorite summer sipper. Try these locally made renditions from some of Missouri’s best breweries. Written by Alecia Humphreys / photography by matt seidel

Much to the delight of its fans, this summer Urban Chestnut Brewing Co. presented its latest creation: Urban Seltzer. The lime and salt hard seltzer is similar to a Margarita without the tequila, while the passionfruit and Citra hops has a berry-forward flavor and floral notes. The variety packs come with six cans of each flavor – available in most grocery stores in the St. Louis area. urbanchestnut.com

Boulevard Brewing Co. is proud of its quirks – its Quirk Spiked & Sparkling seltzers, that is. Made with clean, all-natural ingredients, including real fruit juice, the hard seltzer comes in three flavors: blackberry-sage, pear-yuzu and strawberry, lemon and basil. Each with 4.2 percent ABV and less than 90 calories a can, you can drink freely. Grab Quirk at markets and grocery stores throughout Missouri and Kansas, among other Midwest states, this summer. boulevard.com

Haven’t you heard? Mother knows best, and Mother’s Brewing Co. believes hard seltzer is your ticket to the best summer of sipping yet. The Springfield, Missouri, brewery recently released Ready, independently brewed hard seltzer. Available in six packs of either cherry limeade or blackberry-lemon, Ready is light and bubbly, packing a flavor punch and only 5 percent ABV. mothersbrewing.com

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THE dish / 3 ways / healthy appetite / SHOP HERE / THE MIX / MYSTERY SHOPPER / ON TREND / SUGAR RUSH / QUICK FIX / CRASH COURSE

◀ KANSAS CITY

The Pairing: Crossroads Wine & Grocer Written by Jenny Vergara / photography by tessa cooper

When it comes to food and drinks, it’s hard to resist the perfect pairing. This very idea impelled Mat “Slimm” Adkins and Jeff Jones to open The Pairing: Crossroads Wine & Grocer in Kansas City’s East Crossroads late last year. The handsome 3,500-square-foot storefront offers local and regional beers and national and international wines and spirits that pair with its impressive selection of local and imported cheeses, cured meats, chocolates and condiments. Adding to the appeal of the shop is a 30-seat wine bar, where customers can sample a cheese or charcuterie board (a vegan charcuterie board is also available) with a glass of wine before making a purchase. 1615 Oak St., Kansas City, Missouri, thepairingkc.com

Beer‚Wine & C Canned ocktails

Products to Try from

The Pairing’s Selection 16

Urban Bianco from Amigoni Urban Winery

Crossroads Coyote from Double Shift Brewing Co.

An ideal wine for a summer picnic, Urban Bianco is

The Pairing partnered

a blend of 50 percent

with its neighbor

Viognier and 50 percent

Double Shift Brewing Co. to create this

Fling Craft Cocktails from Boulevard Brewing Co.

limited edition

These cans of all-natural, spirit-forward, ready-to-drink

mid-palate profile of the

dry-hopped sour beer.

craft cocktails are available year-round in seven flavors,

former make it unique. Crisp

Infused with orange

including blood orange vodka soda and cucumber-lime gin

and fresh with notes of

peels and cranberries,

and tonic. The newest release, Mojito, is made with island

apricot, it pairs beautifully

Sauvignon Blanc; the bright aroma of the latter and the

it’s only available here

rum, tart lime and refreshing mint to help you beat the

with the olives and local

(outside of the brewery).

heat – even when Caribbean vacations are off the table.

cheese sold at The Pairing.

feastmagazine.com / a ug ust 2 0 2 0

share a sip responsibly.

If you like your whiskey with a story, then pull up a chair. set the bar.

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THE dish / 3 ways / healthy appetite / SHOP HERE / THE MIX / MYSTERY SHOPPER / ON TREND / SUGAR RUSH / QUICK FIX / CRASH COURSE

A Blue Hawaiian is best served beachside, but there’s a strong possibility that your coastal vacation plans might be derailed this year. Enter this simple riff on the tropical cocktail, which promises to help you forget about being landlocked. Hailing from Barbados, Velvet Falernum – a low-proof rum infused with lime zest, ginger root, cloves and other whole spices, almonds and sugar – claims the starring role in this mix. Its herbaceous qualities add complexity to the cocktail, which boasts all the classic Caribbean flavors you crave in the summer. Story and recipe by Rogan Howitt, beverage director, Good Spirits & Co. in Springfield, Missouri Photography by Starboard & Port Creative

Blue Velvet Serves 1 1½ ½ ½ 1 2 ½ Look for Coco López, the original brand of this cream made from the tender meat of sun-ripened Caribbean coconuts.

/ a ug ust 2 0 2 0

oz vodka or white rum oz Velvet Falernum oz Blue Curaçao oz cream of coconut oz pineapple juice oz freshly squeezed lemon juice

/ preparation / Add all ingredients to a shaker tin with ice; shake vigorously until well mixed, chilled and diluted. Pour liquid into a 16-ounce glass and top with crushed ice. Garnish with a wedge of fresh pineapple and a paper umbrella, if desired.

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ONE ON ONE /

ONE on

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with Dr. Peter Hofherr

/ chairman, Missouri Wine & Grape Board, chairman and CEO, St. James Winery and CEO, Public House Brewing Co.

Written by Nancy Stiles photography by aimee whitmire

Summertime usually sees crowds at Missouri wineries. Many have small tasting rooms with expansive patios, comfortable outdoor seating and often sweeping views of the Missouri River, making them daytrip destinations for groups of wine novices and aficionados alike. But this summer has not been like any before it. With the new normal repeatedly being redefined amid the COVID-19 pandemic, chairman and CEO of St. James Winery in St. James, Missouri, Dr. Peter Hofherr, had to change the way he does business. As chairman of the Missouri Wine & Grape Board, he also had to address this year’s record number of frosts and its effect on Missouri wine.

What has the Missouri Wine & Grape Board done to help Missouri wineries during the COVID-19 pandemic? We talk frequently about this, and we’ve been working hard to develop relief packages at the state and federal levels for the wine industry and our vineyards. It’s almost a day-by-day, week-by-week review because of just how fast the environment’s changing. It [was] quite a complex matrix to work through to decide how [we were] going to reopen. Wine usually brings people together, and then the pandemic says we can’t be together as much as we’d like to be. So it’s a little tough. It’s [been] kind of a slow start, and I think the wineries are really looking to continue to offer experiences. Many restaurants, bars and breweries have pivoted to offering curbside pickup, but considering their location, does that solution work for Missouri wineries? The ones that can do curbside. Plus the ones that have access to e-commerce, they’ve been shipping quite a few cases out to those that can’t visit the winery. So

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that’s been a good thing for the wine industry in Missouri. We think consumer behavior has changed … [the pandemic] has probably moved up adoption [of online ordering] by three to five years. That’s been good, but those that sell exclusively to restaurants are having all kinds of problems. It’s a mixed bag, almost like everything, but the [wine] consumption per capita has gone up. Has that been the case at your winery, St. James? We’re the third largest winery east of the Rockies with distribution in the U.S., but the [lack of] tourism has impacted our retail sales quite a bit – they’re down more than 50 percent. On the wine side, though, e-commerce has more than made up for it – it’s up more than 300 percent, so it’s made up for the losses that we had on the retail side in May. … It’s been a tough challenge for our management team, but we’re going to be able to work through this. How do you foresee the Missouri wine industry getting through this and coming out intact on the

other side? I think the PPP [Paycheck Protection Program] has been helpful for those that were able to take advantage of it; that’s one factor that’s going to help. The other is that we’re seeing consumers start to come back to our places. Although it’s not like normal, hopefully it’s enough to keep the wineries alive as we go through this. But there’s no doubt that this has hurt the wineries financially. Those that run a good business will be able to get through, and those that have heavy debt loads will have problems. Right now we’re not seeing any closures or bankruptcies at this point, so it just depends on how we do going through the fall – in September, October, November, we [usually] see a lot of winery visits. Do you foresee anything affecting this year’s harvest? We’ve had weather events on top of the COVID-19 situation. [As an industry], I don’t think that we’re going to sell as much wine this summer as we normally do, so we anticipate that there’s going to be excess grapes around the state, but we’re not sure of the extent of the damages to our

vineyards [from the weather]. Here at St. James, we set a record with seven frosts this year – that’s the most in recorded history. … Those two things may equal out so that we have the grapes that we need. We just don’t know right now. The weather that we have during harvest will impact the [flavor of the] grapes more than the frost. If we have really good weather during harvest, that’s when those flavor profiles really develop well in the grapes – that’s probably the most important determinant. What else does St. James Winery have planned for this year? We’re going to celebrate our 50th year in November. What we’ve seen since the end of March is that consumers have really reached out for those heritage brands that have been around a long time, which they have a lot of trust in. We’ve greatly benefited from that trend. St. James Winery, 540 State Route B, St. James, Missouri, stjameswinery.com Missouri Wines, missouriwine.org

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¼ tsp onion powder

1 Tbsp olive oil

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Nutrition information: (per serving) 51 calories, 4g fat, 173mg sodium, 2g carbohydrate, 0g fiber, 2g protein.

Quick Pickled Cucumbers

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1 Tbsp kosher salt

1 cup water

4–5 mini cucumbers

¾ cup sugar

seem incomplete without tortilla chips and dip. But salsa also provides plenty of room for

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made with strawberries,

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breasts, and tomatillo-

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1 tsp brown sugar

½ tsp onion powder

jalapeño salsa is terrific

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½ cup water

¼ tsp garlic powder

2 Tbsp agave nectar

½ tsp salt

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with fish.

| Preparation | Combine all ingredients in a small saucepan over medium heat. Whisk until blended. Once ketchup starts to boil, reduce heat to low and simmer for 20 minutes. Stir often. Serve with potatoes, hamburgers, hot dogs and more. Store in refrigerator up to a week. Nutrition Information: (per serving) 36 calories, 0g fat, 130mg sodium, 8g carbohydrate, 1g fiber, 1g protein

Know Your Risk. Change Your Future. siteman.wustl.edu/YDR

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Drink your… artichokes?

This summer , use Cynar in a lemony ice cream fl oat. For the reci pe, visit feastmagazi ne.com.

Story and recipe by Shannon Weber, Writer and Recipe Developer, aperiodictableblog.com Photography by jennifer silverberg

What Do I Do With It? What Is It?

I’ll leave the cocktail recipes to the professionals who have already blessed the

Cynar (pronounced CHEE-nahr) is an Italian liqueur in the amaro

world with a litany of fabulous Cynar offerings. One tip, however: If you gravitate

family. A low-ABV bitters made by steeping 13 herbs and plants –

toward Negronis, switch the Campari out for Cynar – you won’t be disappointed.

predominantly artichoke – in a neutral spirit, Cynar can be enjoyed as both an aperitif and a digestif, alone or with a splash of seltzer or tonic. Before you cringe, this is a drinkable bitters – not the variety you dole out dash by dash but rather one that plays a starring role in cocktails. One sip of the hickory-hued liquid brings out notes of soaked raisins against a darkly herbaceous background, smoothing the sharper edges just enough to make you want a little more in your glass.

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If you’re ready to take the liqueur to the kitchen, I’ve got some ideas for you. Cynar has the ability to lead sweetness down a more interesting path, so use it in root vegetable glazes and soups, add a little to tomato-based condiments (I’m looking at you, ketchup) or shake a little into anything from fruit salad to meat marinades. What about desserts? Absolutely, yes: Experiment by throwing a tablespoon or two in your next pound cake or ice cream recipe. Cynar pairs well with citrus, which is how it landed in my bouncier take on an ice cream float.

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Buffalo, Missouri Mead’s versatility shines at Leaky Roof Meadery in Buffalo, Missouri, where a team of passionate brewers cranks out a wide variety, including Gandy Dancer, its flagship mead. Made with only essential ingredients – honey, yeast and water – Gandy Dancer’s depth and flavor is derived from organic wildflower honey, which Leaky Roof uses as the foundation for many of its products. Also available is High, Dry & Dusty, a classic methoglyn made with ginger – reminiscent of an extremely dry ginger ale – along with a seasonal green tea and mint mead and several barrel-aged berry melomels, or fruit meads. 1306 S. Azalea St., Buffalo, Missouri, facebook.com/leakyroofmeadery

Festus, Missouri Tradition reigns supreme at Four Brothers Mead, an old world-style meadery known for its commitment to sourcing local honey for its products. The brothers behind the meadery take pride in their Norse-inspired brews, including Odins Hrafn, their flagship mead dubbed the “nectar of the Gods.” Also on offer are fruitier options such as Ironsides Reign, a bold mead tinged with

Thinking of mead, you might visualize sweaty Viking hordes raising a glass after a good old-fashioned pillaging. If that’s the case, it’s time to modernize that image. Made by fermenting honey with water, mead is incredibly versatile, and no one knows that better than these area meaderies whose products are a far cry from the cloying beverage of yesteryear. From a braggot (half mead, half beer) to a melomel (mead that contains fruit) to a cyser (mead mixed with cider), there are countless varieties on the market.

blackberries. For an at-home mead experience worthy of Thor himself, order a hand-engraved drinking horn on the meadery’s website. 124 E. Main St., Festus, Missouri, fourbrothersmead.com

Olathe, Kansas At Black Labs Craft Meadery in Olathe, Kansas, it’s all about pushing the envelope. The Black Labs team focuses on defying the stereotypes that surround traditional meadmaking, attracting new mead enthusiasts with creative brews such as Social Deduction made with citrus, sweet basil and habanero. Other concoctions include Seven In Dog Years, a bourbon barrel-aged mead with notes of coffee, cocoa and maple syrup, and Black Raspberried Treasure, the meadery’s flagship melomel made with black raspberries that give it a deep red tint, a hint of sweetness and the flavor of a bold red wine.

–Lillian Stone

15833 S. Mahaffie St., Olathe, Kansas, blacklabsmead.com photo by jason dailey

Curtis Marshall

co-owner

Tie & Timber Beer Co. 24

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Leaky Roof Meadery

“[Head meadmaker] Todd Rock has been coming into Tie & Timber since the very beginning, so when he offered to loan us a few Leaky Roof mead barrels, we jumped on the chance… Mead barrels are so unique. We really wanted the beer to get out of the way and let Leaky Roof’s goodness shine – and shine it does.”

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Prickly Pear & Tequila Ice Pops Identified by their wide, flat, branching pads, prickly pears make up approximately 150 species in Opuntia, a genus in the cactus family. Eastern prickly pear has the largest range of any cactus in the U.S. – you can find it from New Mexico to Florida and Montana to Massachusetts – and it produces an egg-shaped fruit that is edible and quite tasty. Lightly floral in aroma, the fruit’s vibrant ruby-red interior is similar in flavor and texture to a sweet melon. Puréed, combined with tequila and fresh lime juice and then frozen, it creates a cool adult treat to beat the heat. You can find whole cactus fruit in Mexican markets and natural food stores and purée it yourself, or order prickly pear purée online for convenience. Story, recipe and photography by Teresa Floyd, Food writer and recipe developer, now-forager.com

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yields 7 ice pops

2 ¼ ¼ ¼

cups prickly pear purée cup tequila cup, plus 2 Tbsp, fresh lime juice cup water

/ preparation / In a bowl, combine all ingredients. Pour mixture into ice pop molds and freeze for at least 4 hours.

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ONE ON ONE /

ONE on

labadie, mo

with Steve Carter and

/ vice president, Missouri Craft Distillers Guild founder and owner, Samuel Berton Distilling Written by Kasey Carlson photography by rolf ringwald

Almost every kind of producer has been affected by the COVID-19 crisis, and craft distillers are no exception. With tasting rooms temporarily closed and other lines of distribution severed, many Missouri distilleries have been forced to rethink their business plan. Steve Carter, founder and owner of Samuel Berton Distilling in Labadie, Missouri, is also connected to the state’s greater distilling community as vice president of the Missouri Craft Distillers Guild. Here, he shares his insights into craft distilling during and after COVID-19.

What kind of effect has the COVID-19 pandemic had on Samuel Berton Distilling in particular? We have done our best to figure out how to survive through this. We kept everyone going – but certainly not without an impact to the business. We did drive-up bottle sales when we could. Our revenues just went from good, good, good to almost zero. Tasting rooms are an important part of distilleries, and they tend to be an intimate experience, especially at a small distillery such as yours. How has COVID-19 changed all that? It clearly feels different. We only let in one group at a time – I can technically let in more than that, but that’s how we’ve been controlling it. … It’s a little more mechanical. Historically, we have used nice, glass shot glasses, [which customers] take home with them, but for now, we’re doing all plastic cups. We’ve got a glass shield up; that glass shield, it’s amazing how impersonal that is, to try to talk through it. But, you know, I want to be right for people, and I want to be right for my people. I don’t want any of my people at risk either. Amid COVID-19, have you seen any Missouri distilleries permanently close? Not yet. … Some of the bigger guys with a bunch of capital tied up in stuff, [they] could be fairly fragile, [but] I haven’t seen any yet. I’m hoping there is zero. I think [the push for distilleries to produce] hand sanitizer provided a little bit of revenue but not much. What would help regional craft distilleries right now? [We’ve been] getting calls – and this happened at a lot of the distilleries – but getting calls with people asking us to ship products to them. … Distilleries can’t ship. If I’m a winery, I can ship. If I’m a brewery, I can ship. But for a distillery, I can’t. … It doesn’t logically make sense why you can’t do that. You can in other states; other states can ship to us. We just can’t ship, even within our state. I think from a product point of view, from a safety point of view and from just a business point of view, that would be a good thing, a good change to get that restriction out of our way. Has the Missouri Craft Distillers Guild been able to make any progress in changing the laws that prohibit distilleries from shipping their products to customers? We’re working on it. … Don Gosen, our president, used to be a legislator. He knows it really well. But he says we’re done [trying] for this year. How do you and others in the industry feel about the future of craft distilling? I think, in general, we’re optimistic about the future. We think we’ll come back from this equally strong, potentially stronger. Just anecdotally, I’ve noticed a significant shift in people – I think this will probably stay. Rather than big chains, big suppliers, [we’re] seeing more of a support of small businesses, which all of our distilleries in Missouri are technically small businesses. So, I believe that will be something that sticks around. Samuel Berton Distilling, 108 Front St., Suite 102, Labadie, Missouri, sbdistilling.net Missouri Craft Distillers Guild, missouricraftdistillersguild.com

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Grilled Vegetable Salad Your grill can do more than make a delicious steak, so why not throw some veggies on there for a change? This grilled vegetable salad is light, summery and out of the ordinary. Grilled nectarines add a touch of sweetness and pair beautifully with creamy burrata. Written by Gabrielle DeMichele Photography by Jennifer Silverberg

In this class, you’ll learn how to grill a variety of vegetables and fruits in order to achieve the perfect texture. Also, practice your knife skills and master the cuts needed to make this salad look special.

Get Hands-On Join Schnucks Cooking School director Gay DeMichele on Zoom at 6pm on Tues., Aug. 11 to learn how to make the dishes on this month’s menu. For more information on everything you’ll need for the virtual class – from cookware to ingredients – contact the cooking school directly. nourish.schnucks.com/web-ext/cooking-school

or call 314.909.1704 30

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serves 4 to 6 Vinaigrette 2 fillets anchovy, chopped 1 large clove garlic, minced ½ tsp salt, plus more as needed 4 Tbsp lemon juice 1 tsp grated lemon zest ½ tsp Dijon mustard 1 Tbsp honey ½ cup olive oil, plus more as needed Grilled Vegetable Salad 4 small to medium zucchini, halved lengthwise 1 yellow squash, halved lengthwise 3 Kirby cucumbers, cut in fourths lengthwise 4 cups cherry tomatoes, variety preferred 2 ears corn on the cob, shucked and cleaned 1 lemon, cut into wheels 1 small red onion, cut into ¼-inch slices 3 nectarines, cut in half and pitted olive oil kosher salt and freshly ground black pepper, to taste 1 to 2 balls burrata, large-diced 6 leaves basil, cut chiffonade 1 leaf mint, cut chiffonade

/ preparation – vinaigrette / In a bowl, combine anchovies, garlic and salt to form a paste. Add lemon juice, lemon zest, Dijon mustard and honey to paste. Transfer mixture to an immersion blender; as you begin to blend, drizzle in olive oil. Taste for seasoning, adding more salt or olive oil as needed. Set aside. / preparation – grilled vegetable salad / Prepare grill for medium heat. In a large bowl, combine zucchini, yellow squash, cucumbers, tomatoes, corn, lemon, onion and nectarines; drizzle with olive oil and toss to coat. Spread ingredients on a baking sheet and sprinkle with salt and pepper to taste. Transfer to grill (you might need to work in batches depending on the size of your grill) and cook, 1 to 3 minutes per side depending on the size of the ingredient. (You should aim for a crisp-tender level of doneness.) As ingredients finish cooking, move them to a clean baking sheet and start the next batch, if necessary. Once all ingredients are cooked, mediumdice zucchini, yellow squash, cucumbers and nectarines and remove corn from cob. Add all grilled vegetables and fruits to a large bowl; drizzle with vinaigrette and toss to coat, adding more vinaigrette as needed. Add burrata, basil and mint to salad; toss to incorporate. Serve chilled or at room temperature.

MAKE THE MEAL • Grilled Vegetable Salad • Grilled Marinated Flank Steak • Camp-Style Potatoes • Grilled Peaches with Cinnamon-Sugar Butter and Vanilla Ice Cream

CULINARY LIBRARY /

springfield, mo

with Andy Hampshire, chef-owner, Farmers Gastropub tConsolidating his British roots and his love of Southern comfort food, Andy Hampshire,

chef-owner of Farmers Gastropub in Springfield, Missouri, fashions dishes with welcome simplicity. He bought the restaurant with his wife, Misty, in November 2015 and focuses on using as many local, farm-to-table ingredients as possible. Under normal circumstances, he hunts for the week’s freshest finds at the area farmers’ market and turns them into comforting fare such as pan-roasted Scottish salmon with creamed corn, roasted mushrooms and green beans and classic pesto or a Scotch egg – a soft-boiled Bechard Family Farm egg wrapped in Circle B Ranch pork, deep-fried and served with piccalilli (a beloved English relish of pickled cauliflower, cucumber and green beans). Here, Hampshire discusses three cookbooks that he picks up when the mood strikes. –Tessa Cooper

The Whole Beast: Nose to Tail Eating

by Sean Brock (2014)

by Sharon Tyler Herbst and Ron Herbst (2009) by Fergus Henderson (2004)

“Sean Brock [of Husk and McCrady’s fame] is a good old Southern cook who uses classic technique. He grew up in the Appalachian Mountains, and the comfort food that he cooks is very refined. It’s inspiring to see this guy that comes from humble backgrounds run a really awesome restaurant and write a cookbook.”

“As a young chef, you think you know everything – but you don’t. This book is like my Bible of all the culinary terms [I] need. It’s got every mother sauce and every division of mother sauces. If you want to know what a profiterole or a pomme de terre is, it will tell you. It even shows you how to break down a whole chicken or pig. The home cook could learn a lot from the sections on pickling and canning.”

“This book is about cooking the whole pig. [Henderson] is one of my idols. He owns a restaurant called St. John Bread and Wine in London, [and] he was one of the first modern chefs to open a whole restaurant based on offal, which is innards. His signature dish at the restaurant, which is also in the book, is bone marrow with parsley salad and toast.”

photography by starboard & port creative

The Deluxe Food Lover’s Companion

Heritage

Even our vines stay 6 feet apart...

www.robllerwines.com 275 RobLLeR vineyaRd Road, new haven mo. 63068 • 573-237-3986

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l l a ! d r a o b a Missouri recently joined the ranks of Kentucky and Tennessee with a new measure that declares specific rules for its own style of whiskey – in this case, bourbon. According to House Bill 266, signed on July 11, 2019, which went into effect on Aug. 28, 2019, any whiskey labeled as Missouri bourbon must not only meet the federal standards for bourbon but must also be mashed, fermented, distilled, aged and bottled in the state. During the aging process, Missouri bourbon must be kept in charred white oak barrels that have been grown and manufactured here – the only place on the planet with this requirement – and as of Jan. 1, 2020, it must be made with corn grown exclusively within the state.

Story and recipe by Shannon Weber, Writer and Recipe Developer, aperiodictableblog.com Photography by jennifer silverberg

Gary Hinegardner

owner and distiller,

Wood Hat Spirits

“

Prior to this bill, a bourbon

made in Missouri could have been started in an alcohol plant in Kansas, shipped to Indiana to be aged and then bottled in Missouri and still be classified as a Missouri bourbon according to federal regulations. Since the alcohol industry is not very transparent, we as Missouri distillers wanted [to change that]. We wanted to create something that is really Missouri-made. [Now consumers] can be assured that the corn was grown in Missouri, the process of cooking, distilling, aging and bottling was all done in Missouri and the barrel was made in Missouri. … This bill was a win-win for all of Missouri, from the corn farmers in the north to the timber producers in the south and all the production workers who are responsible for making it happen. Today, the consumer wants to know – and has a right to know – the what, where, who and how of their food and drink. This bill furthers that cause.

”

Since 2012, Wood Hat Spirits has been making quality bourbon – all of which qualifies as Missouri bourbon today. Look for its Missouri Straight Bourbon in select liquor stores across the state, or pick up a bottle at the distillery in New Florence, Missouri. woodhatspirits.com

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Style

,On May 4, 1964, the

United States Congress declared bourbon whiskey “a distinctive product of the U.S.” – in other words, if it’s bourbon, it was made here. By law, bourbon must be made of a grain mash that contains at least 51 percent corn, and then other grains such as rye, malted barley and wheat can be added. Additives to enhance the color or the flavor profile need not apply: Water is the only other ingredient allowed in the spirit.

Substance Bourbon warms the soul. Smoky, sweet and complex, its level of sophistication calls to mind bars of dark wood, classic movies and conversations that stretch into the wee hours of the morning. Behind that image, however, lurk some very stringent rules, which bourbon has to abide by to maintain its pedigree.

, Bourbon cannot enter the barrel at more than 62.5 percent ABV (125 proof) – since bourbon increases in proof as it ages, some distilleries choose to barrel it at a lower proof than that. When it’s bottled, it cannot be less than 40 percent ABV (80 proof) or more than 80 percent ABV (160 proof). Most craft bourbons hover around 45 percent ABV.

As long as bourbon is barreled correctly, there is no real requirement for how long it’s aged, with two exceptions: Straight bourbon whiskey must be aged for a minimum of two years, and bottled-in-bond bourbons must be aged for a minimum of four years. That said, most bourbons are aged for five to 12 years.

,Although bourbon can be produced in any of the 50 states, the vast majority comes from Kentucky, where the state’s limestone geology filters iron out of the water, turning it into sweet-tasting mineral water that is a key ingredient in its bourbon. With more than 60 distilleries and approximately 95 percent of the bourbon market under its belt, Kentucky doesn’t allow for much competition. Tennessee and Missouri have made moves to get in on the game, however, with each state setting its own standards for locally made bourbon. For example, in Tennessee, the Lincoln County Process dictates that almost all bourbon is filtered through sugar maple charcoal before entering casks for aging.

To love bourbon is to appreciate its nuanced flavor – the delicate dance of top notes and undercurrents. The use of different grains – besides the mandated amount of corn – adds flavor and texture to bourbon, giving each its own personality, but the spirit is further defined by these three main styles.

Traditional bourbon boasts a classic flavor with just enough bite to keep things interesting. Its balance of sweet and smoky notes pleases most palates.

Known for its spicy kick, high-rye

bourbon has an edge to it, which

complements the sweetness of the corn.

Wheated bourbon is smooth. A good introductory whiskey – and great for adding to recipes that don’t call for an overpowering flavor of bourbon – it offers muted spice and a rounded texture that you’ll want to burrow into.

/ a u gu s t 2 02 0

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Process The bourbon-making  Fermentation The mash is put into a large vat – process requires a great deal of science; appropriately called a fermenter – along with yeast. The mixture that while we can’t cover results from this fermentation every detail, here’s period clocks in at approximately a quick rundown of 9 percent ABV. how bourbon gets into that bottle behind the bar.



A barrel of fun

This is what you think of when you think of the bourbon-making process: enormous oak barrels, layered floor-to-ceiling, aging your favorite spirit. In the past, barrels were stored in warehouses – where the spirit would mature differently depending on its position in the warehouse – and rotated regularly. Today, most distilleries no longer rotate but mix barrels from



First, the grain



Distillation

different positions in the warehouse before bottling.

Let the magic begin! The fermented

Choosing and preparing grain

mixture is transferred to a column

for the mash bill is a critical

still for distillation. As it distills, the

first step in the process, as the

alcohol vapors rise to the top of the

signature mixture gives each

tall, cylindrical tank and the mash

bourbon its character. Grains are

settles on the bottom. The vapor

selected, crushed, ground into a

is whisked away into a copper pot

fine flour and stored separately.

called a doubler, which converts

serves 6 to 8 1½ 1½ 4 8 8 3 to 4

liquid – called “white dog” – is raw

Then the water

Adding water to the prepared

whiskey. The leftover mash, called stillage, is converted into sour mash.



Bottle it up

Selected barrels are

grains moves starches and

brought to the bottling

sugars around, developing

line by truck and emptied

them prior to cooking.

over filters – a sieve catches any pieces that



might have broken away

Cook, cool, combine

from the barrel walls

Each grain – corn, rye, barley

during maturation. The

and so on – has an optimal

bourbon is then pumped

cooking time and temperature,



which is why they’re stored

The raw whiskey and the sour

to the bottling line from

separately. Once cooked, they’re

mash are combined, along with

there. The bottles are

cooled to approximately 77°F

more water to control the pH

sealed, labeled and, finally,

to 86°F and finally combined.

level of the mixture.

distributed. Cheers to that!

feastmagazine.com / a ug ust 2 0 2 0

Do the mash

nostalgia, but have you seen the ingredients list? Juice concentrates and sugar abound, which can make things sticky and heavy – not what you want in a summer staple. This spin doesn’t depend on concentrates to bring the flavor, opting instead for a homemade tea syrup and tart cherry juice. Adjust the level of sweetness with a splash of soda: Use ginger ale for a sweeter kick or seltzer for bubbles without the extra zing.

Cherry-Chamomile Bourbon Slushes

it back into a liquid (science!). The



t A cold bourbon slush sweating in your hot hand evokes

into a storage vat and fed

cups water, plus 4 cups cold water, divided cups granulated sugar chamomile tea bags oz tart cherry juice (not from concentrate) oz Missouri bourbon 12-oz cans well-chilled ginger ale or plain seltzer

/ preparation / In a large saucepan over medium high heat, whisk 1½ cups water and sugar together until sugar has dissolved. Bring to a boil and then remove from heat. Add tea bags and let steep until cooled. Remove tea bags and pour into a large, freezer-safe container; add cherry juice and bourbon and stir to combine. Add remaining water to mixture and whisk to incorporate. Seal container and place in deep freezer overnight. If you don’t have a deep freezer, place container in the coldest part of your freezer and allow a little more time for mixture to harden. Once mixture is hard-frozen, remove from freezer. Using a fork, scrape through it to create a shaved-ice texture. Transfer to freezer for at least 2 more hours or until ready to serve. / to serve / Scoop bourbon “shaved ice” into tumblers and top with a little ginger ale or seltzer. Serve immediately.

24/7 Bourbon Bash: For other ideas about how to use bourbon in your cooking, visit feastmagazine.com.

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PICTURED: The Side Project Cellar tasting room; co-owner Karen King readying pickup orders; Side Project's curbside pickup operation; 2020 releases from Side Project Brewing and Shared Brewing: We Are You, a barrelfermented saison, and Pop Pop,

a double dry-hopped SARA-style IPA

Written by liz miller side project photography by george mitchell

4 by 4 brewing co. photography by brandon alms

Hot summer nights at The Side Project Cellar used to mean crowds of people packed into the cozy tasting room in Maplewood, Missouri; the bar lined with people sitting and sipping while others stood shoulder to shoulder, jostling between them to order a beer. Meanwhile, just up the street, the scene at Side Project’s second location, which houses the brewery and another tasting room, might include a birthday party in one corner and a group of cyclists on a beer crawl huddled around the bar, alongside a smattering of other patrons. The award-winning brewery also has a reputation for its special bottle releases, with people arriving hours early to stake out spots in line. “That was always fun,” says Karen King, who owns The Side Project Cellar and Side Project Brewing with her husband, Cory. “They’d all be in our parking lot, lined up with their coffee and their dogs, waiting for the beer release. That’s over, and it’s kind of a pro and a con: People don’t have to wait in line anymore, but that sense of community is gone.”

here During the COVID-19 pandemic, craft breweries across Missouri have adapted their business models and tasting rooms to ensure customers still have access to quality local beer.

Since March, when the novel coronavirus first began to spread across Missouri, brewery owners across the state have had to rethink their distribution models. The Kings temporarily suspended tasting room hours at both Side Project locations in March, and as of early July, they weren’t sure when they’d reopen to the public. “It’s so hard to tell [when to reopen],” says King. “I feel like even if you make a plan, and you’re like, ‘OK, we’re going to open in three weeks,’ three weeks from now you might be like, ‘Just kidding.’ I think being flexible is important … and figuring it out as we can. Our number one concern is the safety of our staff and customers and our families, so we wouldn’t do anything hastily.” To continue selling beer to thirsty fans, Side Project has relied on online sales. Customers can now purchase beer online and pick up their orders just outside of the brewery, providing a contactless retail experience. However, just as customers miss the communal and convivial experience of gathering together in a tasting room, King says she and her team miss engaging with customers face-to-face. The feeling of loss has been most

“Normally you get a sense of fulfillment because people are enjoying themselves and the beer at the bar. 38

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In early April, the Brewers Association conducted a survey designed to gauge the impact of the COVID-19 pandemic and subsequent public health and social distancing measures on small brewers. When asked how long they believe they can sustain their current business if those measures remain the same, the majority of the 900-plus breweries nationwide that filled out the survey answered that their business wouldn’t last more than three months. When the results were released, there were approximately 8,150 active breweries in the country. If 59.9 percent of those breweries close within three months, as predicted by survey participants, that would mean approximately 4,880 closures. “Based on recent trends, it was likely that 4 to 5 percent of the breweries in the country would have closed in 2020 prior to this shock, so while some percentage of these closures and potential closures reflect businesses that were already struggling, most are brought on solely by this event,” wrote economist Bart Watson in an article about the survey for the Brewers Association. Like Side Project, though, craft breweries across Missouri have introduced online purchasing and curbside pickup to help bolster their bottom line and hopefully stay in business – and many of them plan to keep the service in place even after reopening. At 4 By 4 Brewing Co. in Springfield, Missouri, Derek Shimeall – who owns the brewery with his wife, Danielle, and three other couples – intends to maintain online ordering and curbside pickup indefinitely. He temporarily suspended tasting room hours before a local or state mandate was in place and quickly adopted curbside pickup for growler fills and 16-ounce cans. “Losing foot traffic, we added online ordering and ramped up curbside sales, which is something we hadn’t done before at all, to any extent,” he says. “We switched the pronounced for those special releases, she says, which are the culmination of months or

business model literally overnight: Within two days, we

years of work.

were running with online ordering and single-handedly canning all of the 16 beers we had available.”

“Normally you get a sense of fulfillment because people are enjoying themselves and the beer at the bar,” she says. “They’re having a great time and making friends. Instead, we’re

Shimeall wasn’t confident that curbside orders would keep

just shoving beer in their trunk.”

the brewery afloat, especially given the competition from retail beer sales at grocery stores and liquor stores and

Still, King says online sales have been steady and essential to keeping the brewery afloat

an undetermined timeline for reopening. To his surprise,

during the pandemic. Side Project is selling its 750-milliliter bottles as well as canned

the community rallied to support his and other local craft

beers from its sister label, Shared Brewing. While Side Project specializes in oak-aged sour

breweries, and sales have been steady since March. “We

and wild fermentation beers, Shared experiments with other styles, from IPAs to English

found a lot of success in that,” he says. “It was a lot of labor

barleywines, often packaged in 16-ounce cans.

behind the scenes, but I think it paid off.”

King’s hesitation to reopen the tasting rooms also stems from the role that craft breweries

Prior to the changes made due to the COVID-19 crisis, the

have traditionally played in communities. Tasting rooms and beer gardens are neighborhood

brewery’s revenue model was largely based on tasting

gathering spaces where people congregate, often in close quarters or at communal tables,

room sales, in addition to keg sales to local bars and

and toast to new jobs, engaged couples or simply the start of the weekend. In a time when

restaurants that accounted for approximately 25 percent

public health officials are still recommending vigilant social distancing and wearing face

of its total sales. Curbside pickup orders covered some of

masks in public, brewery owners are having to adapt their business models for the safety of

the gap, as did another new revenue stream: canned beer

their staff and customers. If they don’t meet this dire challenge, they face closure.

sales. Shimeall says the pandemic forced him to seriously

They’re having a great time and making friends. Instead, we’re just shoving beer in their trunk.” -Karen King / a u gu s t 2 02 0

PICTURED left to right: The new cans of 4 By 4 Brewing Co.'s flagship beers; the patio at 4 By 4, looking into the tasting room;

a growler being filled for pickup

consider getting into the canned beer business – something he

Increasing canning operations and canned beer sales has also

“We’ve had so many people providing words of encouragement,”

hadn’t yet pursued. Fortunately, last December, the brewery had

helped BKS Artisan Ales in Kansas City adapt its business

he says. “The one I hear over and over again is, ‘Thanks for making

invested in canning equipment for its hard seltzer, eliminating

during the pandemic, says co-founder Brian Rooney. He opened

new beers every weekend … It gives me something to look

one costly barrier.

the brewery in late 2017, alongside his wife, Mary. Located in

forward to. You give us some sense of normalcy when [things

the Brookside neighborhood, the small craft brewery quickly

aren’t] normal at all.’ That feels really good, to get that type of

“I think it just kinda nudged us off the cliff, where [before the

pivoted to online sales and curbside pickup and increased its

feedback from customers who are finding enjoyment and some

pandemic] we would have probably been too apprehensive to

canning runs when COVID-19 forced the Rooneys to temporarily

sense of normalcy in what we’re doing. That keeps us going.”

pull the trigger and get into the game,” he continues. “I think it is

close their tasting room. Revenue for BKS is based entirely on

going to be a great thing; it’s another aspect that we started to

on-premise sales, with approximately half coming from tasting

Rooney says this connection with the community is what craft

learn. We were just getting comfortable with keg production and

room business and half from to-go sales, which meant that while

beer is all about: being able to create a product from idea to

distribution and how that all works, and then it was kind of like,

the brewery didn’t lose any bar or restaurant business, it would

retail packaging and then share it with your neighbors.

‘Alright, well, that was fun. Now let’s redo it all.’ But that’s OK.”

need to make up the difference in online sales. At 4 By 4, the Shimealls are giving back to their community as

The brewery’s first run of canned beers was released in June

With that in mind, early on Rooney increased his order for

well – specifically to first responders and health care workers

and included its five signature brews. 4 By 4 also resumed

16-ounce aluminum cans to ensure BKS wouldn’t fall victim to

through a new program dubbed Can It Forward. It’s based on

tasting room hours in June but with a limited capacity of 35

any supply chain issues. “We got worried that maybe there’d be a

an existing program at the brewery called Beer It Forward,

patrons at one time and seating only available in the beer

run on 16-ounce cans because we saw it with crowlers – crowler

which allows customers to buy a beer for friends or family, who

garden and on the patio. Brewery guests must check in and

production is gone. You can’t find them,” he says. “Fortunately,

can then claim it at the tasting room. In the same spirit, Can It

out upon entry and exit and are given numbered cards so

we bought three months worth of 16-ounce cans right away.

Forward gives customers the chance to buy a beer for essential

management can meticulously track capacity. Shimeall says that

The other thing has been CO2 – ethanol production is really low

workers. Within days, Shimeall says that local businesses began

all high-touch surfaces are being disinfected rigorously and that

right now, and ethanol producers provide CO2 for the beverage

donating $500 or $1,000 to the program.

hand sanitizer is readily available to customers, who are asked

industry, so there’s been reports from brewer associations that

to respect social distancing between parties.

there could be shortages. We added another CO2 tank in our

“I was really surprised [by the response],” he says. “The bulk of

brewery, so we have about two months worth of CO2 supply.”

people [served were] hospital workers who were truly working

“So far people are respecting the distance and capacity limits,

around the clock. [On their] one day off, they were just ecstatic to

and we’re hitting our capacities every day, which is great,” he

Once they were stocked with extra supplies, the Rooneys were

stop by and take a four-pack home with them. I think it was just

says. “I think because people are more remote for work and

ready to venture into online sales. What they couldn’t have

nice to know that someone’s thinking of them and to be able to sit

people have a little more free time, we’re seeing more daytime

anticipated, though, was the overwhelming response – Rooney

down and have a beer … even with everything that’s going on.”

traffic. … [Now] we’ve got traffic from noon to 4pm when we

says BKS beers have been selling out almost as soon as they’re

didn’t used to be open. So, moving forward, we’re adjusting; our

released, and many customers have asked that the brewery

hours will be earlier than what they used to be because we’re

continue online sales and curbside pickup even after reopening

finding that it pays to be open then.”

the tasting room at reduced capacity this summer.

feastmagazine.com / a ug ust 2 0 2 0

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Jim and Sarah are both very zen and make a balanced team. However, nothing in either of their backgrounds – besides the fact that they grew up in or near agricultural communities – foreshown that they would one day own land in Missouri’s rolling hills and eventually distill European-style spirits such as brandy, grappa and Pommeau. Jim, whose résumé includes a range of experiences from construction to post office work, handles most of the growing and distilling, with help from Sarah and his parents. Sarah, who recently reduced her hours as an accountant to work full time on the farm, tends the flock of Katahdin sheep and the team of heritage-breed hogs, which were introduced to increase the farm’s sustainability and offer guests the opportunity to purchase supplement to the hogs’ diet. This provides a

apple trees blossoming

sustainable way to dispose of the mash while

under a sky pregnant with spring rain and

making for extra happy hogs.

nothing but the sound of two Haflinger horses pulling his trusty buggy – Jim Pierce lives for

When it comes to distilling, Jim stresses that

these moments.

it’s a team effort. “We’re like a team of horses, where everyone is pulling to their abilities.”

As the co-owner of Of The Earth Farm + Distillery in Richmond, Missouri, Jim doesn’t

Jim wasn’t always a fruit brandy fan – that is,

remember the exact moment that he fell in

until he sampled a Montmorency cherry eau

love with his farm and orchard, but he’s been

de vie (a clear fruit brandy) produced by the

working the land since 1992 and still feels a

late Dr. Kris Berglund, University Distinguished

sense of wonderment when he considers it.

Professor of Chemical Engineering and Food

“There are aromas starting with blossoms in

Science at Michigan State University and

the spring, ending with ripe fruit in the fall,”

a trailblazer in fermentation and distilled

he says. “I see green leaves and blue skies. I hear the breeze through the trees, hawks and bees, [and] I feel the air on my skin. I’m lucky. I’m where I want to be, doing what I want to do.” In 2016, Of The Earth expanded to a second location two miles from the original. Along

beverage technologies, at a fruit growers

From orchard to glass, Of The Earth Farm + Distillery in Richmond gives new life to Missouri-grown fruit. Written by Tessa Cooper / Photography by Amber Deery

with his wife, Sarah, and his parents, Jim

conference. “[Berglund] approached it like a glass of wine,” he says. “He had us take a little on our tongue and breathe in the aromas. I swallowed, and it didn’t burn; there was just this gentle warmth that followed. It was like standing in the middle of an orchard – it was a moving experience.”

oversees the two orchards – a total of 45 acres – where 24 varieties of heritage and

locally produced grass-fed meats. “I like being

disease-resistant apples grow. Cultivars range

outside, and I find that, for me, the calmest

from Gala to Golden Delicious and Jonathan to

place on Earth is in the pasture with the

GoldRush, but Jim says he prefers “apples with

sheep, just watching them graze,” she says.

stories behind them” – old varieties, including Blue Pearmain, Golden Russet and Redfield.

The animals also give the farm more financial

Excellent when eaten fresh, Jim’s favorite

stability. “If you want to have a farm in today’s

apples are also good in cider and produce the

economy, you have got to do value-added

perfect flavor for apple brandy. Golden Russet,

stuff or it just isn’t financially feasible,”

specifically – the type of apple you’d find in a

explains Sarah. “And so with the orchard,

Cézanne still life – has become prized as the

raising animals was a very good option.”

“Champagne” of old-time cider apples and produces an intensely flavored finished cider.

Sarah and Jim practice rotational grazing methods on their pastures. After the apple

“We raised, we planted and we planned the

harvest, the sheep are moved to the orchards

orchards,” says Jim. “We’re still planning [them]

to feast upon the stockpiled vegetation under

now. … It’s a reflection of the people who live

the trees, while the spent fruit and grain mash

here – the interest that we all have.”

from the distilling operation are fed as a / a u gu s t 2 02 0

Thanks to the Missouri Agricultural and Small

are never in direct contact with a flame nor

Business Development Authority's (MASBDA)

passed through steam – the bain-marie still

Missouri Agribusiness Revolving Loan

also allows for greater respect of the raw

Fund, which offers financing to qualifying

ingredients, preserving their characteristics

Missouri agribusinesses such as value-added

and producing a more refined final product.

agriculture enterprises, agriculture support businesses and marketers or retailers of

The traditional distilling method engages

agricultural products, the Pierces were able

all of the senses, particularly one’s sense

to buy a Portuguese copper alembic, in which

of smell. Aromas from sour to sweet and

they began distilling apple eau de vie – the

rotten to pleasant signal to Jim whether

first batch was released in December 2013.

the distilling process is on track or not. For example, a few years ago Jim was using a

Jim chose to buy a still directly from Portugal because of the country’s

specific strain of yeast to make rye whiskey. “On day two, it smelled like rotten eggs. I

tradition of making fruit brandy – a

thought it had a huge infection or something

tradition that remains intact

that I didn’t understand, but [the aroma] was

today. Years ago, some farmers in rural Portuguese areas would even start their day

a characteristic of that yeast. By day three, it dissipated and in came these bready aromas [that] started to consume the rotten smells – then I knew we were on track.” Jim and Sarah use a blend of apples from their orchards as well as other Missourigrown apples – think Gala, Jonathan, Pink Lady and Red Delicious – to produce the aforementioned apple brandy, the flagship spirit of Of The Earth Farm + Distillery. Aged in Missouri white oak barrels, it has sweet apple notes to the nose with barrel flavors forward on the palate. The couple incorporates produce from other Missouri farmers in their spirits too. With beets from the KC Food Hub, they create a beet distillate that boasts an earthy aroma and flavor of the crimson root vegetable, which makes for a perfect addition to savory cocktails such as a Bloody Mary. Berries from Mule Barn Berries and cherries from Historic Weston Orchard and Vineyard appear in other spirits, and Jim and Sarah distill grape pomace from area wineries to make grappa – a popular digestive in Europe that’s often hard to find in the U.S.

Of The Earth has a stall at the City Market farmers’ market in Kansas City, and in response to the COVID-19 pandemic, Jim and his team now offer contactless delivery of their premium spirits and locally produced pork to customers in the metro area. You can also purchase Of The Earth products at Cellar Rat Wine Merchants in Kansas City; Willow Spring Mercantile in Excelsior Springs, Missouri; and Ranchmart Wine & Spirits in Shawnee Mission, Kansas. 44

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with a shot of Aguardente de Medronhos

Of The Earth’s tasting room – open March

(or Medronho, a traditional Portuguese fruit

through December, every Friday, Saturday and

brandy) in order to wake their spirits. The still

Sunday from 2 to 8pm – gives guests a chance

is a bain-marie, which works like a stovetop

to sample as many of its spirits as they want.

double boiler: The still has an internal chamber

Enjoy a spritzer crafted with blackberry

that is immersed in boiling water or steam. The

liqueur – one of its sweeter products, the

mash, marc (or pomace) or botanicals in the

liqueur has an intense blackberry flavor with

internal chamber then warm slowly and evenly.

a subtle hit of tartness. Or mix its raspberry

In fact, bain-marie distillation is the slowest

liqueur with Champagne for a slightly sweet,

distilling process currently used at the craft

totally summery raspberry Bellini. Pair

level – it takes more than an hour and a half for

whatever you’re drinking with a charcuterie

each batch to “cook,” exhausting the alcohol

board and while away the hours on the farm,

potential of the ingredients. While that may

watching the trees of the orchard sway in the

seem like a long time, the flavors and aromas

breeze and the sheep graze contentedly.

extracted during the process are superior and well worth the wait. As indirect heat is

17190 Hwy 13, Richmond, Missouri,

applied to the mash, marc or botanicals – they

oftheearthfarm.com

Using a Portuguese copper alembic, Jim Pierce and his team transform colorful fruits into clear spirits. Here, he walks us through the production process of their popular apple brandy.

tend the orchard To produce more apples per acre, Jim and his family support the trees with trellises, which encourage them to grow in the ideal shape for maximum yield. In the winter, they prune the trees, and in early spring, they spray them once with an oil spray to smother insects. Jim says he enjoys regular walks in the orchard to identify and prevent problems. “There is some satisfaction – and I guess, balance – in being able to walk through the orchard when it’s quiet and just [be with the trees].”

pick the apples As summer fades into fall, Jim and his dad are out in the orchards daily, monitoring the fruit. They cut, or sometimes bite, into individual apples to see if the seeds are turning brown and if the starches are turning to sugar. “I’m starting to salivate right now as I think about these apples,” says Jim. “You want high sugar content because it equals high alcohol yields and flavor.”

crush ‘em, ferment ‘em and put ‘em in the still Once the ripe apples have been picked, they’re run through a grinder. In a barrel, the resulting apple mash is combined with yeast and left to ferment for 10 days. The distillery hosts as many as 20 barrels at a time, which fill the room with heavenly aromas. After 10 days, the fermented mixture goes into the bain-marie still, where it begins to distill. It takes approximately six hours for the still to finish transforming the fermented apple mash into brandy, usually referred to as “running the mash.” The mash has 5 percent ABV when it goes in and 30 percent ABV when it comes out of this first run. The apple brandy also comes out clear because solids can’t vaporize at low temperatures.

make the cut Once Jim and his team accumulate 50 gallons of the spirit, which requires approximately 1,800 pounds of apples, it’s put through the still for a second time, known as the production run. Jim and his team use vaporization points (the points a specific liquid compound turns to vapor) to make the cuts, or separations, between the heads, hearts and tails during the run. “Think of a bell curve,” says Jim. “We make head cuts at the very beginning when the temperature in the pot approaches 64ºC [approximately 147ºF].” They continue distilling until they get to the “good stuff,” which is known as the hearts. “Hearts are the bulk of the run, [the top of the curve], in which we try to capture the aromatic compounds of the apples and most of the good alcohol that we’re after, ethanol. It averages 70 percent ABV or 140 proof.” The next part of the run is called the tails; tails do not contribute to the final product. “If you’re very good and clean with your cuts, you’re going to get a tasty product in the end.”

bucket the alcohol

bottle and sell

Once the cuts have been made – a 10- to 11-hour process – the brandy is funneled into charred Missouri white oak barrels, where it ages for two years. The aromas of oak and apple that fill the distillery “hit you in the face and take your breath away,” says Jim.

Using an Italian bottle filler, Jim and his team fill one bottle of apple brandy at a time. As soon as it’s bottled, it’s ready to be sold.

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PROMOTION PROMOTION

CAMPFIRE COOKING RECIPES BY CAT NEVILLE

FOR FORALL ALLYOUR YOUR. .. .. .

RECIPES BY CAT NEVILLE

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SHRIMP BOIL SHRIMP BOIL | SERVES | 4 | SERVES | 4

1 Tbsp whole black peppercorns mustard seed 1 Tbsp whole black peppercorns

1 onion, quartered to 5 garlic cloves, crushed 13onion, quartered

corianderseed seed 1 Tbsp mustard celery seed 1 Tbsp coriander seed dill seed 1 Tbsp celery seed

3 5 garlic crushed 2 to lb tiny newcloves, potatoes (roughly Â˝ lb each person) 2 lb tiny new potatoes (roughly Â˝ lb each person) 1 lb shell on, deveined 16-20 shrimp (this will allow 4 to 5 shrimp per person) 1 lb shell on, deveined 16-20 shrimp (this 2 ears corn, cut5 into thirds will allow 4 to shrimp per person) 1 lb smoked andouille sausage, sliced 2 ears corn, cut into thirds

11 Tbsp dill seed tsp crushed red pepper flakes (or more to taste) 1 tsp crushed red pepper flakes (or more 8 to 10 whole allspice berries to taste) 1 bay leaves 8 to 10 whole allspice berries kosher salt 1 Tbsp bay leaves 1 Tbsp kosher make your spice sachet, place | PREPARATION | Tosalt

peppercorns, seed, seed,place yourcoriander spice sachet, | PREPARATIONmustard | To make celery seed, dill seed, red pepper flakes,seed, allspice peppercorns, mustard seed, coriander and bay leaves on a double layer of 6-by-6-inch celery seed, dill seed, red pepper flakes, allspice cheesecloth. Gather the edges cheesecloth and bay leaves on a double layerofofthe 6-by-6-inch and tie tightlyGather with kitchen twine. cheesecloth. the edges of the cheesecloth

and tightly kitchen Buildtie your fire with so that it hastwine. active flames. Position aBuild tripod over hang a cast iron Dutch your firethe sofire thatand it has active flames. Position oven directly over the flames, feeding the fire as a tripod over the fire and hang a cast iron Dutch needed. Fill pot with water. Once the water is at oven directly over the flames, feeding the fire asa boil, addFill spice and salt. Allow the spices needed. potsachet with water. Once the water is at to a steep for about 10 minutes. Add onion and garlic boil, add spice sachet and salt. Allow the spices to and allow to simmer for another 5 minutes. steep for about 10 minutes. Add onion and garlic and allow to simmer for another 5 minutes.

1Lemon lb smoked andouille sausage, sliced wedges, for serving Lemon wedges, for serving Make sure your fire is nice and hot so your water will continue to boil you and add hot the so remaining Make sure your fire as is nice your water ingredients. Drop your potatoes in the water and will continue to boil as you add the remaining allow to cook for about 10 minutes, or until they ingredients. Drop your potatoes in the water and are tender and easily pierced with a knife. Add allow to cook for about 10 minutes, or until theythe shrimp, corn and andouille sausage the pot are tender and easily pierced with ato knife. Addand the simmer just until the shrimp are cooked through, shrimp, corn and andouille sausage to the pot and about 3 or 4 until minutes. simmer just the shrimp are cooked through,

about or 4 minutes. Using a3 slotted spoon or a spider, scoop everything out of the pot and ontoora apicnic table layered with Using a slotted spoon spider, scoop everything newspaper. Squirt everything lemon andwith dig in out of the pot and onto a picnicwith table layered with your hands! newspaper. Squirt everything with lemon and dig in with your hands!

PROMOTION

| SERVES | 4 | SERVES | 4

1 lb boneless, skinless chicken thighs cup full-fat plain Greek-style yogurt 1 lb boneless, skinless chicken thighs Tbsp curry powder (or more toyogurt taste) 12cup full-fat plain Greek-style ÂźTbsp red onion, diced (or more to taste) 2 curry powder 2 garlic cloves, minced Âź red onion, diced 2 garlic cloves, minced

| PREPARATION | If using wooden skewers, soak them

in water for about 30 minutes. chickensoak intothem long | PREPARATION | If using woodenCut skewers, strips and aside a large bowl. In another in water forset about 30inminutes. Cut chicken intobowl, long mix the yogurt, curry, onion and garlic until thoroughly strips and set aside in a large bowl. In another bowl, blended, then stir theonion yogurtand mixture chicken, mix the yogurt, curry, garlicinto untilthe thoroughly being sure to coat theyogurt chickenmixture thoroughly. Cover and blended, then stir the into the chicken, marinate in the fridge for a few hours or, even better, being sure to coat the chicken thoroughly. Cover and overnight.inThread chicken onto skewers and cook marinate the fridge for a few hours or, even better, over a glowing coals in your fireskewers pit, or on a grill overnight. Thread chicken onto and cook at medium-high heat, turning frequently, until over a glowing coals in your fire pit, or on a grill cooked through.heat, turning frequently, until at medium-high cooked through.

ELOTE ELOTE

| SERVES | 4 | SERVES | 4

4 ears corn, husks intact sour cream, or mayo, for serving 4 ears corn, crema husks intact Cotijacream, cheese, for serving sour crema or mayo, for serving cilantro, chopped, for serving Cotija cheese, for serving chile powder, for serving cilantro, chopped, for serving chile powder, optional for serving lime wedges, lime wedges, optional

| PREPARATION | Soak corn in water to cover for at

30 minutes. Remove water and wrap |least PREPARATION | Soak corn from in water to cover for at

in foil.30 Place corn on hot coals and cook, turning least minutes. Remove from water and wrap frequently, for about 10 to 15 minutes, until crispin foil. Place corn on hot coals and cook, turning tender. Shuck intactuntil to act as a frequently, forcorn, aboutleaving 10 to 15husk minutes, crisphandle, and slather with sour cream (or crema ora tender. Shuck corn, leaving husk intact to act as mayonnaise), sprinkle with Cotija cheese, cilantro handle, and slather with sour cream (or crema or and chile powder. Add a squeeze of lime if you like mayonnaise), sprinkle with Cotija cheese, cilantro and chile dig in.powder. Add a squeeze of lime if you like and

GRILLING GRILLINGNEEDS NEEDS

CURRIED CHICKEN CURRIED CHICKEN KEBABS KEBABS

PROMOTION

and dig in.

Find all the ingredients you need at Kenrick's Meats & Catering. Find all the ingredients you need at Kenrick's Meats & Catering.

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Batch Margarita Mission Taco Joint The signature Mission Margarita is made with private-label Una Vida Blanco Tequila, fresh lime juice, agave nectar and Pierre Ferrand Dry Orange Curaçao. Serve it over ice in a salt-rimmed glass to experience it in full.

Waiting on the Summer Blood & Sand Blood & Sand seemingly bottled summer for this one. Comprised

Happy hour at home just got a whole lot easier. Thanks to lobbying from local restaurant owners and advocates, bars and restaurants across the region are now allowed to sell curbside cocktails through the end of the year. Customers can pick up pre-batched cocktails, including Margaritas and Manhattans, in bottles, quart containers and even vacuum-sealed bags from top spots in the area, then enjoy them in the comfort of their own home. We’ll cheers to that! –Kasey Carlson

of Uncle Val’s Botanical Gin, housemade cucumber syrup, housemade mint syrup and lime juice, this refreshing cocktail is the perfect seasonal sipper.

y La Monarca Louie

Don’t let the name fool you – this butterfly stings like a bee. Made with jalapeño-infused tequila, gin, ancho chile liqueur, ginger liqueur and lime juice, it will spice up any evening.

Put It in Your Purse Juniper It comes as no surprise that this cocktail – a bubbling mixture of Broker’s London Dry Gin, Cocchi Rosa (an aromatized aperitif made with red wines from the Piedmont region of Italy), grapefruit liqueur,

Here are a few to sip on b 48

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rosemary syrup, fresh lime juice and Prosecco – has become a staple at Juniper.

z Lexington Negroni

Salt + Smoke Negroni-lovers know that the cocktail is typically made with equal parts gin, Campari and sweet vermouth. Salt + Smoke’s Kentucky spin replaces the gin with James E. Pepper 1776 Straight Bourbon Whiskey and trades the sweet vermouth for Sandeman Armada Superior Cream Sherry. photo by julia calleo

ÎDaiquiri Break Maiden J. Rieger & Co. J. Rieger & Co. partnered with Kansas City Canning Co. to create the Break Maiden, featuring the distillery’s Midwestern Dry

KC Daiquiri Shop The KC Daiquiri Shop does one thing and does it well: frosty Daiquiris. Pick up a cup or jug in the flavor of your choice, or opt for a layered Daiquiri, to which you can add all nine of the core flavors if you want. photo by anna petrow

Gin and the canning company’s blood orange-ginger shrub, plus passionfruit and cider.

Green Parrot The Restaurant at 1900 Mixing both light and dark aged rum with Aperol, housemade passionfruit syrup, pineapple and lime juices and pimento bitters, this tropical concoction leaves a good impression.

u Gin, lemon,

turmerichoney syrup

The Antler Room Although the name details the ingredients of this cocktail, there is more to discover here in terms of flavor. Subtle sweetness from the honey and acidity from the lemon complement the gin’s botanicals and the turmeric’s earthiness, making for an exquisitely balanced beverage.

CofCircle Trust The Campground The Campground’s version of a Reverse Manhattan features a spicy sweet vermouth with notes of dark cherry, Cynar 70 and vanilla bitters, which collectively bring out the deepest flavors of the Union Horse Barrel-Strength Reunion Rye Whiskey used in the drink.

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æ Irish Coffee Sweet Boy’s Served frozen, the combination of coffee, cream and Tullamore D.E.W. Irish whiskey in this cocktail will keep you going until tomorrow morning. photo by ana elliott

B Simply Cucumber Martini

Tellers Martinis are the specialty at Tellers, and you’d be remiss to overlook the Simply Cucumber. Boasting Pinnacle Cucumber Vodka, muddled cucumber, fresh lemon juice and a splash of lemonade, it’s made to cool you down on a hot summer day.

bRojo Bandito Lindberg’s Lindberg’s might be known as Springfield’s oldest tavern, but the house cocktails are anything but dated. Take home the Bandito Rojo, a spicy concoction of añejo tequila, lime juice, Cointreau, pequin pepper tincture and Merlot float, for an unforgettable drinking experience.

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Flyover Midwest Old Fashioned Flyover This Old Fashioned is thoroughly Midwestern. Big enough to serve two, it features Flyover’s housemade Old Fashioned syrup, J. Rieger & Co. Kansas City Whiskey, bitters and a Luxardo Maraschino cherry. photo by keith borgmeyer

Festus is Open FOr Business The Brick Bistro & Brew Taytros Pogolino’s The Corner Cup Petit Paree Main & Mill Restuarant Main & Mill Brewery Pine Mountain Country Coffee House Festus Flower Shop The Daisy Chain Queen Anne’s Lace Klein’s Jewelers Peace of Mind Alchemy Gallery & Studio

Streetside Whimsy & The Selfie Studio Father Time Clock Shop Cobblestone Frame & Art Gallery Metro Hallmark Gift Shop Tree of Life Celebrations Unlimited Strings Kennedy’s Catchall The Prom Store Festus Music World Burch Sports Books Galore 4 Brothers Meadery Twin Cities Best Kept Secret Wehner’s Awards

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SIMPLY RECIPES NOW AVAILABLE IN THE SCHNUCKS REWARDS APP! In Simply Schnucks magazine, you’ll find recipes on how to make more for less. Then, shop for them right from the Schnucks Rewards app. Just tap on our magazine in the app and add items to your shopping list.

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August 2020 Feast Magazine

Articles inside

Prickly Pear & Tequila Ice Pops