+ DINING WITH KIDS
SANITY-SAVING TIPS
+ 5 WAYS TO BE GOOD TO YOUR HEART
+ PEGGY KIRKPATRICK
TURNS FAITH INTO ACTION
Sweet THE
FEBRUARY 2015 VOLUME 10 • ISSUE 11
$3.99USD
LIFE
Indulge In Columbia’s Favorite Desserts
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LIVING, WORKING & HAVING FUN IN COLUMBIA, MISSOURI
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The 12 Transcendental Desserts of Columbia
When we decided to search for Columbia’s best desserts, we asked the experts — our readers. Your recommendations led us to these 12 sweet-tooth pleasers that bring a delightful closure to a wonderful meal.
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A Woman Of Faith
As Peggy Kirkpatrick leaves behind one calling and embarks on another, she shares her thoughts on the importance of faith in her life, and how she saw God transform the Food Bank of Central & Northeast Missouri from a struggling enterprise to a powerful resource that touches lives well beyond this community.
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VOLUME 10, ISSUE 11
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IN EVERY ISSUE 14
Editor’s Note
22 Contributors 24
On The Web
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A New View
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The Final Word
ON THE COVER
+ DINING WITH KIDS
SANITY-SAVING TIPS
+ 5 WAYS TO BE GOOD TO YOUR HEART
+ PEGGY KIRKPATRICK
TURNS FAITH INTO ACTION
Nothing satisfies a chocoholic’s sweet tooth like the triple splendor of Chocolate Mousse Ganache Cake at U Knead Sweets. Read about this dessert and 11 other sinfully decadent treats on Page 60.
Sweet THE
FEBRUARY 2015
VOLUME 10 • ISSUE 11
$3.99USD
LIFE
Indulge In Columbia’s Favorite Desserts
PHOTO BY L.G. PATTERSON
DATEBOOK
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28 Spotlight 30 Kevin’s World 32 Reviews In A Flash 36 Calendar: February Events
48 50 56
41 42 Shopping Relax and enjoy the simple pleasures. 44 Style Marsala is the color of the year. 46 Moving & Shaking Strength & Conditioning Factory is building better athletes.
Your Health Take care of your heart. Business Beat See who’s making news in Columbia business. Robinson’s Ramblings Missouri legislators introduce a baffling batch of bills. 83
84 86 90
The Wine List Go coastal with Meiomi’s signature California wines. Cooking With Brook Bread pudding is a wintertime treat. Dining Out ABC Chinese has dim sum and then some.
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The Family Meal Dining out with children doesn’t have to be a chore. Good Bytes High-tech has arrived on the CoMo dining scene. 105
106 A Wedding Story Celebrate the nuptials of Kristen Johnsen & Jeffrey Richter. 110 A Wedding Story Celebrate the nuptials of Kate Manion & Eric Tobben. 114 Announcements Mid-Missouri brides and grooms share their happy news. 116 On The Town
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FROM THE EDITOR
MOM’S BROWNIE RECIPE
Sweet Rewards
I
Sandy Selby
Editor-in-Chief
’m sure there are people out there who actually prefer a helping of steamed cauliflower over a slice of chocolate cake. I am not one of those people. It’s a cruel trick of the taste buds that makes the foods that are the worst for us taste the best. So here we are, just a month into 2015, undermining your New Year’s resolutions with a story about Columbia’s most delicious desserts. Keeping in mind that almost any food is OK in moderation, we’ve put together a list of some sinfully sweet local favorites. From frozen custard to fried pie to gooey butter cake — it’s a list you’re going to want to devour and you’ll find it starting on Page 60. We know there are some home bakers who will cry foul at this list because their sugary concoctions are proven crowd-pleasers. Perhaps one of these days Inside Columbia should sponsor a bake-off to determine the finest home baker in our fair city. Fortunately for any potential contestants, my mom would be disqualified because of my position here at the magazine. Otherwise, she would run away with the trophy. I consider myself a good baker. My mom, whose baking pans I’m not fit to grease, is an exceptional baker. Her Christmas cookies are the stuff of legend and my husband will happily trade a few hours of handyman labor for one of her apple pies. Almost everything I know about baking I learned from her, but I lack her sure hand with decorative icing or her architectural skill with layer cakes. She began my culinary education with a lesson on brownies. I still use that timetested brownie recipe today and it never fails to please, so I’m sharing it here with you. We don’t want you to toss away all those healthy habits you’ve been developing since January, but in this month when love gets its own day on the calendar, we hope you’ll indulge in a bite or two of some oh-so-loveable desserts.
what’s on your mind? email me at sandy@insidecolumbia.net.
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½ cup flour 1 cup sugar 2 eggs ½ cup butter or margarine 2 squares (2 ounces) unsweetened chocolate 1 teaspoon vanilla 1 cup pecans, chopped (optional)
Preheat oven to 375 degrees. Grease an 8-by-8-inch baking pan and set aside. Stir together the flour, sugar and eggs. Melt the butter (or margarine) and chocolate together on the stovetop or in the microwave, and then stir the melted mixture slowly into the batter. Stir in the vanilla and pecans. Pour mixture into prepared pan and spread evenly. Bake for 20 minutes or until a toothpick inserted in center comes out clean. Let cool slightly before cutting.
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inside columbia staff Publisher Fred Parry fred@insidecolumbia.net associate Publisher Melody Parry melody@insidecolumbia.net associate Publisher & executive editor Sandy Selby sandy@insidecolumbia.net
Copy Editor Kathy Casteel kathy@insidecolumbia.net Editorial Assistant Peg Gill peg@insidecolumbia.net Contributing Editors
Entertainment: Kevin Walsh Food: Brook Harlan WEDDINGS: Anita Neal Harrison
Photo Editor L.G. Patterson lg@insidecolumbia.net Graphic Designer Alyssa Blevins alyssa@insidecolumbia.net Graphic Designer Trever Griswold trever@insidecolumbia.net Graphic Designer Joe Waner joewaner@insidecolumbia.net SOCIAL MEDIA / DIGITAL EDITOR Drew Van Dyke drew@insidecolumbia.net
Contributing Writers Amy Crump, Morgan McCarty, Porcshe Moran, John Robinson, Ragh Singh, Amanda Stafford Contributing Photographer Wally Pfeffer
Inside Columbia is published monthly by OutFront Communications LLC, 47 E. Broadway, Columbia, Mo. 65203, 573-442-1430. Copyright OutFront Communications, 2015. All rights reserved. Reproduction or use of any editorial or graphic content without the express written permission of the publisher is prohibited. Postage paid at Columbia, Mo. The annual subscription rate is $14.95 for 12 issues.
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inside columbia staff operations manager Kalie Clennin kalie@insidecolumbia.net OPERATIONS ASSISTANT Lilly Smith lilly@insidecolumbia.net Marketing Representative Samantha Cook samantha@insidecolumbia.net Marketing Representative Rosemarie Peck rosemarie@insidecolumbia.net Marketing Representative Joe Schmitter joe@insidecolumbia.net
Finance Manager Brenda Brooks brenda@insidecolumbia.net Distribution Manager John Lapsley
Culinary Adventures Center Sous Chefs Jackson Portell, Mike Russo
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Please Recycle This Magazine.
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Subscriptions
Subscription rate is $14.95 for 12 issues. Call toll-free 855-788-7054 to place an order or to inform us of a change of address, or subscribe at www.InsideColumbia.net. For bulk subscription rates, contact Brenda Brooks at 573-442-1430.
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Inside Columbia is the best way to reach Columbia’s upscale consumers. Information about advertising is available online at www.InsideColumbia.net or by calling 573-442-1430.
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Contact Sandy Selby at 573-442-1430, fax to 573-442-1431, or email to sandy@insidecolumbia.net.
On The Town
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Let us publish a specialty magazine exclusively for your company or organization. Call Melody Parry at 573-449-6644 or email melody@ insidecolumbia.net.
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Want to reproduce an article you’ve seen in Inside Columbia? We can provide reprints and customize them on glossy stock for your promotional needs. Minimum quantity is 500 copies. Call Fred Parry at 573-442-1430 or email fred@insidecolumbia.net.
Writer’s Guidelines
Inside Columbia is always on the lookout for story ideas and talented freelance writers. To suggest a story idea or request a copy of our writer’s guidelines, email the editor at sandy@insidecolumbia.net.
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Inside Columbia is proud to support worthy community organizations. Submit sponsorship proposals to Fred Parry, Publisher, 47 E. Broadway, Columbia, MO 65203, or email fred@insidecolumbia.net.
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CONTRIBUTORS Ragh Singh Contributing Writer
When Ragh Singh is not advising students in his role as an academic and career adviser at the University of Missouri, he is either sipping an existential drink, baking a sourdough loaf or looking for his next transcendental meal in Columbia. Having come to the United States in 2006 as an immigrant, Singh has integrated in the greater American culture through his interest and curiosity in food. In essence, Singh describes himself best as American as an apple pie with a hint of curry. He has been blogging for the Inside Columbia website (www.InsideColumbia.net) since 2013, and his blog Inside Dish certainly gives the inside scoop for Columbia’s epicurean delights. When he is not blogging, he is either live tweeting @uneditedfoodie or posting Instagram pictures @uneditedfoodie about his culinary adventures. Singh also loves to travel and hopes to visit France again to perfect his bread-baking skills.
Job Openings At Inside Columbia
If you’re energetic, enthusiastic and creative, you may find your dream job at Inside Columbia. We’re currently looking to fill these positions:
Marketing Representatives
We’re adding to our staff and looking for some dynamic salespeople to join our team. Wallflowers need not apply. We want bright, bold, competitive types who love meeting new people and working with their clients to help them make the most of their marketing dollars. We have full-time, salaried positions that include generous performance bonuses, for the right candidates.
Freelance Writers & Designers
As our business grows, so does our need for talented writers and designers for Inside Columbia publications and custom publishing projects. Our freelancers have the freedom to accept or reject assignments based on their availability and interest. Writers should have a working knowledge of Associated Press style. Designers should be adept at working with the Adobe Creative Suite of programs.
Interested in working at Inside Columbia? Send your cover letter and resume to Associate Publisher Sandy Selby at sandy@insidecolumbia.net.
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on the web
@InsideColumbia.net Blogging Can Give You Exposure We know that you know things. In 2015, we are looking to get your knowledge out into the mainstream. Blogging is a great way for you to learn from and teach the world. Here at Inside Columbia, we are trying to help you do both. Do you have a blog idea? Send it to drew@insidecolumbia.net. We are looking for people who have something to say in relation to food and wine, homes, brides and weddings, fashion and beauty, health, and tourism in our wonderful city. Have something different in mind? Send us the idea anyway! We are more than willing to give you a look. Be outside the box. Be inside the box. Where did this box come from? Show us what you would do if we gave you a platform on our website. Include a sample blog of no more than 250 words. Pictures and short videos are OK, too. Everybody has a voice. Let’s work together to get your voice out there.
Where Am I?
Top Social Media Post
CoMo is a big, unique place. Get ready to explore it! Coming soon to Inside Columbia’s social media outlets (we’re talking Facebook, Twitter, and Instagram) is “Where Am I?” — an interactive adventure through the 573. Take a selfie or shoot a short video (up to 10 seconds) of you and your friends and family at your favorite places in Columbia. Tag us in it, and use the hashtag “#WhereAmI” to get in on the conversation. Why do you like that place? What are your favorite memories of it? Why should we go where you go? Maybe somebody else likes where you are, too. Maybe you are seeing a place you had never before seen. Make some new friends. Find some new adventures. Explore Columbia.
When a local high school basketball recruit hit ESPN’s “SportsCenter” at year’s end, this city made his dunk go viral. 11,268 people reached 149 likes 6 comments 32 shares
Best of Columbia 2015 Voting is Now Closed It has been a wild ride these last few months, but voting for the 2015 Best of Columbia Awards is finally complete. Thanks to your passion and dedication, we have reached our highest participation mark ever — more than 10,000 individuals registered to vote using our new, more interactive ballot, many of them voting in numerous categories and taking advantage of the new ballot feature that allowed them to return daily to show their support for their favorites. Thank you for making this the best “Best of Columbia” ever. Keep an ear open and an eye out — winners will be announced in April and celebrated at our annual Best of Columbia party.
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DATEBOOK
PLANNING AHEAD SPOTLIGHT
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KEVIN’S WORLD
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REVIEWS IN A FLASH
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FEBRUARY EVENTS
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ONE EXPENSIVE LOVE LETTER Roses are red, violets are blue … isn’t it time to up your Valentine’s Day literature game? Look no further than Schilb Antiquarian (100 N. Providence Road). Proprietor Scott Schilb holds in his inventory “the best, rarest, most famous and most controversial love story book” you can find — Roman de la Rose by Chanson de Geste, circa 1500. The price for the work of medieval chivalry literature? A cool $10,000. — MORGAN McCARTY
PHOTO BY L.G. PATTERSON
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DATEBOOK
spotlight l CAN’T-MISS EVENTS
A Rootin’ Tootin’ Good Time Spice up your month with the 10th annual chili cookoff. Looking for a fun way to warm up this winter? Head over to the MFA Oil Rootin’ Tootin’ Chili Cookoff on Saturday, Feb. 28. It’s a fun fundraiser for the whole family. This year’s event marks the 10th anniversary of the cook-off, which raises money for the Boys & Girls Club of Columbia. This year, the event moves to its new home at the Holiday Inn Expo Center at 2200 I-70 Drive S.W. You can tap your toes to some great live music as you sample all the chili you can eat, courtesy of competitors from more than 50 teams. Teams go all out, building elaborate booths and dressing up in costume to create a fun and festive atmosphere. Some of the teams are relatively new to the cook-off while others are old hands, highly experienced at this chili challenge. See which team will take Grand Chili Champion, which will win Best Booth, and who will raise the most funds and win the Big Bowl Award. And be sure to vote for your favorite chili for the People’s Choice Awards. It’s all for a great cause — to benefit Columbia’s at-risk youth. Last year’s Rootin’ Tootin’ Chili Cookoff raised $72,000 for the Boys & Girls Club of Columbia. The Boys & Girls Club of Columbia serves nearly 200 youth every day after school. Club programs and services help instill a sense of competence, usefulness, belonging and influence. Programs are diverse and range from building character and leadership to resisting gangs and drugs. The club provides tutoring and help with homework. Best of all, it is a place where kids feel safe and encouraged. Tickets to the cook-off are $10 in advance or $12 at the door — admission includes all the chili you can eat. Kids younger than 5 eat free. To learn more, call 573-808-3141, email kerrie@bgc-columbia.org or visit www.rtchilicookoff.com. — PEG GILL
MFA OIL ROOTIN’ TOOTIN’ CHILI COOKOFF 2 to 6 p.m. Feb. 28 Holiday Inn Expo Center 2200 I-70 Drive S.W. $10/$12 at the door www.rtchilicookoff.com
listen
watch
FEBRUARY 11
FEBRUARY 27–MARCH 1
Music director David Robertson and the ST. LOUIS SYMPHONY are bringing their talent to the Missouri Theatre as part of the University Concert Series. As the second-oldest symphony orchestra in the United States, the St. Louis Symphony is internationally renowned as an ensemble of the highest caliber, performing a broad musical repertoire with skill and spirit. From $31; 7 p.m.; 203 S. Ninth St.; 573-8823781; www.concertseries.org
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An eagerly anticipated Stephens College tradition, the SPRING DANCE CONCERT in Macklanburg Playhouse features a variety of dance forms such as classical ballet, modern and contemporary dance. The evening’s highlight is a selection of world dances choreographed by visiting guest artists. This is a must-see event for lovers of dance or anyone intrigued by the diverse beauty of the human experience. $16 adults, $8 students and seniors; 7:30 p.m. Feb. 27–28, 2 p.m. matinee March 1; 100 Willis Ave.; 573876-7194; www.stephens.edu/events
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kevin’s world l BY ENTERTAINMENT EDITOR KEVIN WALSH
Black History Lessons Area events help define the ongoing struggle for equality.
S
hortly after the Ferguson grand jury ruling came down in late 2014, local black community factotum Bill Thompson gave a talk at Ragtag Cinema on what it means to be black in Missouri. Thompson explained that besides being a border state in both proximity and attitude — before the Civil War would permanently muddy the racial waters here — Missouri offered some special status to free blacks that included the right to own property. This right was a relative rarity — one that would give Missouri’s black communities a purpose and advantage, if not a permanence — that few other states in the 19th century could offer. As Reconstruction dispersed and disenfranchised much of Missouri’s black population, Boone County blacks remained engaged with, and became integral to, the Columbia community at large. J.W. “Blind” Boone and his partner, John Lang, for example, came to have extensive property holdings in Boone County in the late 19th century. Lang funded the building of the Second Baptist Church on Broadway, which serves as a center for the black community to this day, as did the adjacent Blind Boone House in its day. Over time, Columbia’s nearnorthwest side became the permanent home to a thriving black community with its own commercial district (Sharp End), schools and park. But in the mid20th century, urban renewal dispersed many blacks who had been living and working close to town; they moved to various outskirts, where there was little infrastructure — not even bus routes. So over the years, even with some advantages, the local black community
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has been eroded and disrupted by public policy with a lack of social consciousness. In 1926, prominent black scholar Carter G. Woodson helped establish “Negro History Week” in an effort to introduce black culture into the American historical narrative. If there can be such a thing as a celebration of struggle, this was it. In 1976, the week became a month (February), but here it is, decades later, and the designation’s original mission is still far from complete. Which brings us to February 2015. Getting involved starts simply, by becoming aware. Here are a few opportunities for just that. On Feb. 11 at the Columbia Country Club, The Westerners history group will host a 6 p.m. reception and reading by black history scholar Gary Kremer to mark publication of his new book, Race & Meaning: The African American Experience in Missouri. Kremer’s collection of essays describes the historical purpose of black communities in Missouri — some still in existence, but many gone by now. From Feb. 19 to 21 and Feb. 26 to March 1, MU department of theatre will present “The Whipping Man” by Matthew Lopez at the Rhynsburger
Theatre on the University of Missouri campus. The play, which won the 2011 John Gassner New Play Award from the New York Outer Critics Circle, explores the bitter irony of a wounded, Jewish Confederate slave owner who returns home during Passover and confronts the new attitudes and ironies of life in the Reconstruction-era American South. Read more on Page 38. On Feb. 24, as part of the Missouri River Cultural Conservancy’s Winter Sessions Concert Series at Cafe Berlin, educator and musician-bandleader Glen “Bummer” Ward will perform and be recorded for posterity. Ward
is by no means an old man, but he goes waaay back in Columbia’s music scene. In the 1960s, Ward played in the legendary Ghetto Band alongside local legend Big Babe Martin before establishing another, longer lived, mid-Missouri institution: the Kansas City Street Band. “Bummer” spends much of his time lately teaching free drum and percussion classes for the city of Columbia and organizing the Citywide Drumline. Finally, the world-renowned Daum Museum of Contemporary Art in Sedalia will feature two February exhibitions germane to the struggle for equality in mid-Missouri. The exhibition debuts recent, significant additions to the Daum’s permanent collection: Kara Walker’s series of 15 lithographs and screen prints entitled Harper’s Pictorial History of the Civil War (Annotated) (2005). Walker uses a variety of strategies to break in, cover over, or otherwise intervene within the narrative of the woodcuts. Running concurrently will be David Levinthal’s series of eight photogravures titled Uncle Tom’s Cabin, featuring small, 19thcentury, cast-lead figurines that depict characters from Harriet Beecher Stowe’s anti-slavery novel. Check the city of Columbia website and the MU Gaines Cultural Center Calendar for more events and updates. Let’s work toward solving the struggle in 2015.
KEVIN WALSH considers himself a student of music’s effect on people. Since moving to Columbia in 1975, his professional ventures have included music retailer, radio show host and a brief stint as Truman the Tiger. He currently hosts “The (So Called) Good Life,” from 3 to 6 p.m. every Wednesday on KOPN 89.5 FM and streaming live at www.kopn.org. FEBRUARY 2015 INSIDE COLUMBIA
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DATEBOOK
reviews in a flash
movies
“Fifty Shades of Grey”
(Focus Features) Wide Release: Feb. 13 Starring: Jamie Dornan, Dakota Johnson, Marcia Gay Harden, Jennifer Ehle Trailer: www.fiftyshadesmovie.com Genre: Erotic romance, drama Rated: R
Fifty Shades of Grey has experienced an interesting evolution, beginning as installments on Twilight fan fiction websites before author E. L. James eventually self-published it in e-book and print-ondemand formats. From there, it quickly gained enough popularity (and notoriety) that it was picked up by a traditional publisher and went on to become an international bestseller, one that has been translated into more than 50 languages and has sold millions of copies worldwide. Its meteoric rise is even more notable because the explicitly erotic book is not particularly well-written — it has been widely panned by critics and authors alike for its poor prose — and it centers on a sexual relationship featuring various BDSM (bondage/discipline, dominance/submission and sadomasochism) practices. The success of Fifty Shades of Grey and the follow-up books in its trilogy is due, largely, to the almost rabid fan base it has found among certain female demographics. Now, the folks at Focus Features are hoping that tale of tightly controlled, contractual “love” will net not just a hefty return from its built-in fans but perhaps gain an even wider following with a film adaptation released just in time for Valentine’s Day. So, what’s the story behind the hype? Protagonist Anastasia Steele is a serious, quiet college student who agrees to cover for her roommate and interview a young business magnate, Christian Grey, for the school newspaper. Though the naïve, unpolished Ana is a fish floundering out of her depths in Grey’s sleek, sophisticated, high-brow world, she finds herself inexplicably drawn to the intimidating, enigmatic executive. Likewise, Grey is attracted to Ana and subsequently pursues her with the predatory determination of a shark. The primary twist in this boy-meets-girl scenario is that Christian Grey is a massive control freak who makes it clear he only wants a sexual relationship, not a romantic one, in which Ana would need to sign a contract agreeing to be Grey’s submissive partner and abide by all of his wishes as her dominant partner. The unworldly Ana, despite her fascination and intense attraction to Grey, knows woefully little about the world and lifestyle she’s being asked — and tempted — to enter. “Fifty Shades” follows Ana as she first peers and then dives into the rabbit hole, not knowing what she will find waiting for her in the dark — or inside herself. It’s not a tale of courtship from bygone days, that much is certain. — REVIEWED BY AMANDA STAFFORD
MUSIC: 5 ALBUM RELEASES FOR FEBRUARY
“Shadows In The Night”
Bob Dylan (Columbia) Release Date: Feb. 3
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“Wallflower” Diana Krall (Verve) Release Date: Feb. 3
INSIDE COLUMBIA FEBRUARY 2015
“Terraplane”
Steve Earle & The Dukes (New West) Release Date: Feb. 17
“Whatever, My Love” The Juliana Hatfield Three (American Laundromat) Release Date: Feb. 17
“First Kiss”
Kid Rock (Warner Bros.) Release Date: Feb. 24
books
Skylight
By José Saramago (Houghton Mifflin Harcourt, 2014) Presented for our edification is a lost book by Nobel Prize winner José Saramago. The manuscript originally was submitted to a publisher in 1953, but the publisher never responded. Because of this perceived rejection, Saramago stopped writing for decades, according to the president of the Saramago Foundation. The publishing company rediscovered the manuscript 36 years later when it moved its offices, and returned it to Saramago, who declared it would not be published while he was alive. Saramago died in 2010, and the translated version of his novel became available in the United States last year. I came to this novel with no prior exposure to Saramago, and I have to say that I did not enjoy this piece. The writing is effective in presenting itself as an unpolished look into the lives of tenement dwellers set in 1940s Lisbon. Certainly the attitudes presented by the writer and the characters reflect the time period and the fatalism of people in the middle of a war. Saramago presents the tenement as a look into the human heart. However, every character — to the last person — reflects only the worst parts of humanity. There is no room in Saramago’s world for any redeeming qualities. Indeed, the final line of the novel condemns us to darkness with no relief in sight. There is enough darkness in the world without wallowing in it to the point that the reader comes away awash in despair. — REVIEWED BY AMY CRUMP FEBRUARY 2015 INSIDE COLUMBIA
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DATEBOOK
february events
Calendar FEBRUARY 1, 5–8 The Columbia Entertainment Company presents “Cinderella.” The timeless enchantment of a magical fairy tale is reborn with the Rodgers & Hammerstein hallmarks of originality, charm and elegance. Originally presented on television in 1957, it was the most widely viewed program in the history of the medium. As a stage
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production, it exudes great warmth and more than a touch of hilarity. The hearts of adults and children alike will soar when the slipper fits. $12 adults, $11 students, $10 children & seniors; 7:30 p.m. & 2 p.m. Sunday matinee; 1800 Nelwood Drive; 573-474-3699; www.cectheatre.org
FEBRUARY 4–8 Samuel Beckett’s “Endgame” pares down human existence to what is left after every other option is taken away. This stark, absurdist tragicomedy challenges us to find comic moments in the despair of four people facing the end of the world.
Don’t miss this meditation on death, dependency and wit presented at the Corner Playhouse by the MU department of theatre. $12 general admission, $10 faculty, staff, students & seniors; 7:30 p.m. & 2 p.m. Sunday matinee; University Avenue at Hitt Street; 573-882-2021; www.theatre.missouri.edu
FEBRUARY 5 The high-flying Texas A&M Aggies pay a visit to Mizzou Arena to face off against the Tigers for an SEC showdown in women’s hoops. $5 adult, $3 seniors & youths; 8 p.m.; 1 Champions Drive; 800-CAT-PAWS (228-7297); www.mutigers.com
FEBRUARY 6 On the first Friday of every month, the North Village Arts District collectively opens its doors for First Fridays in The North Village Arts District, encouraging residents, visitors and tourists to explore
and appreciate the ever-growing collections of art and entertainment that diversify and energize our community. Enjoy free entertainment and light refreshments. Free; 6 to 9 p.m.; downtown; 573-864-6641; www.northvillageartsdistrict.org
FEBRUARY 6–8 Stephens College presents “Antigone” in Macklanburg Playhouse. In a world fraught with moral compromise, how does one maintain personal integrity — and at what cost? That’s the dilemma faced by faithful sister Antigone as she mourns her two dead brothers in this adaptation of Sophocles’ classic Greek tragedy. Enjoy this timeless tale of rebellion, passion and power as seen through a modern lens. $14 adults, $7 students & seniors; 7:30 p.m. Feb. 6 & 7, 2 p.m. matinees Feb. 7 & 8; 100 Willis Ave.; 573-876-7257; www.stephens.edu
PHOTO BY BERRY BRECHIESEN
FEBRUARY 7 It’s the next best thing to actual Led Zeppelin — it’s Led Zeppelin 2 at The Blue Note. Led Zeppelin 2 – The Live Experience brings you the excitement of Led Zeppelin “in concert” by re-enacting the live improvisation and onstage interaction that earned the group its legendary status for performing. Rather than a “greatest hits” show, you get to experience Zeppelin as Zeppelin would have played in front of an audience. $10; doors open at 8 p.m., show at 9; 17 N. Ninth St., 573-874-1944, www.thebluenote.com CONTINUED ON PAGE 36 FEBRUARY 2015 INSIDE COLUMBIA
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FEBRUARY 11 Music director David Robertson and the St. Louis Symphony bring their talent to the Missouri Theatre as part of the University Concert Series. Read more on Page 28. From $31; 7 p.m.; 203 S. Ninth St.; 573-882-3781; www.concertseries.org
PHOTO BY ROGER THOMAS
FEBRUARY 8 Spend An Evening With Branford Marsalis at the Missouri Theatre. The talented saxophonist hasn’t appeared as part of the “We Always Swing” Jazz in the District Series since 2010. Marsalis will be joined by pianist Joey Calderazzo, bassist Eric Revis and drummer Justin Faulkner. The Branford Marsalis quartet is one of the most cohesive, intense small jazz ensembles on the scene today. From $25; doors open at 6 p.m., show at 7; 203 S. Ninth St., 573-449-3009, ext. 1; www.wealwaysswing.org
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FEBRUARY 10 Come to the cabaret, old chum, at the Missouri Theatre to see Liza Minnelli in her Oscar-winning role as Sally Bowles in “Cabaret.” The 1972 film about songand-dance performers at the Kit Cat Club in Berlin during the rise of Nazi Germany won eight Academy Awards. $8; 7 p.m.; 203 S. Ninth St.; 573-882-3781; www.concertseries.org
FEBRUARY 14 The University Concert Series presents “Sid the Science Kid,” an incredible live stage experience at the Missouri Theatre. Kids and parents alike will be thrilled as Sid, May, Gabriela and Gerald set off on a day of
excitement and adventure, exploring their five senses though fun games and experiments. Teacher Susie is also along to keep the music flowing as the kids explore the world around them with audience-interactive activities, cooperative problem solving and plenty of laughs to go around. From $19 adults, $15 children; 2 p.m.; 203 S. Ninth St.; 573-882-3781; www.concertseries.org
FEBRUARY 14 Catch a sweetheart of a game when the Mizzou Tigers host the Mississippi State Bulldogs in men’s basketball in an afternoon matchup at Mizzou Arena. Mizzou RAH! From $30; 3 p.m.; 1 Champions Drive; 800-CAT-PAWS (228-7297); www.mutigers.com
FEBRUARY 15 Mizzou’s nationally ranked wrestling team hosts American University in the Hearnes Center for the first-round of National Duals. $5 adult; $3 youth & seniors; noon; 600 E. Stadium Blvd.; 800-CAT-PAWS (228-7297); www.mutigers.com
FEBRUARY 15 Unleash your pedal power for the Rocheport Roubaix, Columbia’s only gravel bike race. This winter adventure by bike will take you through plenty of scenic Missouri countryside. Choose between 30, 55 or 70 miles. Entry fees vary by race length and date of registration; 30mile begins 11 a.m., 55-mile 11:30 a.m., 70-mile 12:30 p.m.; downtown Rocheport; 573-445-2664; www.ultramaxsports.com/roubaix
FEBRUARY 19 It’s a crosstown battle when the Stephens College Stars host the Columbia College Cougars in women’s basketball. Catch all the CoMo action at Silverthorne Arena on the Stephens campus. $5, free for Stephens students; 7 p.m.; Dorsey Street; www.stephens.edu/events CONTINUED ON PAGE 38 FEBRUARY 2015 INSIDE COLUMBIA
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show at 8; 1013 Park Ave.; 573-875-0588; www.mojoscolumbia.com
FEBRUARY 19–21 The Missouri State High School Activities Association hosts the state high school wrestling tournament in Mizzou Arena. Come out and watch the best in ShowMe State grappling. $8 per session; 10 a.m. & 5 p.m. Thursday, 9:30 a.m. Friday, 10 a.m. & 4:30 p.m. Saturday; 1 Champions Drive; 573875-4880; www.mshsaa.org
FEBRUARY 19–21 & 26–March 1
FEBRUARY 19 Martin Sexton brings his haunting and masterful music to Rose Music Hall (formerly Mojo’s). Sexton is one of the most beloved and talked-about performers of the “new folk” revival, known for his captivating, almost hypnotic performances. His brilliant compositional sense and astounding vocal range make for a fascinating live act. $22 advance, $25 at the door; doors open at 7 p.m.,
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The MU department of theatre presents “The Whipping Man” at Rhynsburger Theatre. As the Civil War ends, a wounded Confederate soldier returns to find his plantation home in ruins, occupied by two of his family’s former slaves. Bound by history and the Jewish faith they share, the three men are forced to confront the changing social order as deeply buried secrets are revealed that could cost each of them their freedom. $12 general admission, $10 faculty, staff, students & seniors; 7:30 p.m. & 2 p.m.
matinees; University Avenue at Hitt Street; 573-882-2021; www.theatre.missouri.edu
FEBRUARY 19–22 Four young Catholic suffragettes in early 20th-century New York City adopt birth control pioneer Margaret Sanger as their patron saint in “What Every Girl Should Know” presented by Stephens College in Warehouse Theatre. NY Theatre.com says: “Top to bottom, start to finish, ‘What Every Girl Should Know’ is an excellent piece of theatre … as long as women’s reproductive rights rages on, [this is] a story people need to keep telling.” $8 adults, $6 students & seniors; 7:30 p.m. Feb 19–21, 2 p.m. Sunday matinee Feb. 22; 104 Willis Ave.; www.stephens.edu/events
FEBRUARY 20 The cats will be struttin’ when Mizzou gymnastics hosts the Auburn Tigers in an SEC meet in the Hearnes Center. Hear those MU fans roar! $5 adult; $3 youth & seniors; 600 E. Stadium Blvd.; 800-CAT-PAWS (2287297); www.mutigers.com
the Missouri Theatre for an evening of legendary country music. Haggard is the “poet of the common man” and his music is classic Americana. From $49; 7 p.m.; 203 S. Ninth St.; 573-882-3781; www.concertseries.org
FEBRUARY 26 It’s Cougars vs. Owls when Columbia College hosts William Woods University in men’s basketball. Check out the American Midwest Conference game in Southwell Arena. $8 adults, $5 students; 7:30 p.m.; Pannell Street; 573-875-7454; www.columbiacougars.com
FEBRUARY 27–MARCH 1
FEBRUARY 25 The Okie from Muskogee makes a concert stop in CoMo. Merle Haggard and The Strangers take the stage of
The Stephens College Spring Dance Concert in Macklanburg Playhouse is a must-see tradition in Columbia. Read more on Page 28. $16 adults, $8 students and seniors; 7:30 p.m. Feb. 27–28, 2 p.m. matinee March 1; 100 Willis Ave.; 573-876-7194; www.stephens.edu/events
FEBRUARY 28 Chilly weather calls for chili! Head out to the Expo Center at the Holiday Inn Executive Center for the 10th Annual MFA Oil Rootin’ Tootin’ Chili Cookoff, where you can sample chili to your heart’s content. Read more on Page 28. $10, free for children 5 & younger; 2-6 p.m.; 2200 I-70 Drive S.W.; www.rtchilicookoff.com
SAVE THE DATE MARCH 5–8 Pass the popcorn, it’s True/False Film Fest time! Movie lovers from all over the world descend on CoMo the first weekend of March and swarm over downtown to snag premier views of the hottest documentaries of the year. The four-day festival includes films (of course), concerts, art rambles, filmmaker talks, parties, a 5K run and more. $30 to $800 for passes, from $10 single tickets, $7 students; various downtown venues; 573-442-TRUE (8783); www.truefalse.org
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LIFE
TALES OF THE TOWN SHOPPING 42 STYLE 44 MOVING & SHAKING 46 YOUR HEALTH 48 BUSINESS BEAT 50 ROBINSON’S RAMBLINGS 56
LOVE YOUR HEART ’Tis the month for indulging. That dark chocolate your valentine gave you? Turns out the naturally occurring antioxidants found in cacao plants — flavonols — have been found to reduce blood clots, lower blood pressure and improve brain function. Abide by the rule of thumb that the darker the chocolate, the more flavonols retained by the processing of the cocoa beans. Another heart-healthy indulgence? Red wine. It turns out the alcohol and antioxidants found in red wine are thought to help prevent heart disease. Indulge with peace of mind, but remember: everything in moderation. — MORGAN McCARTY
PHOTO BY L.G. PATTERSON
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shopping l BY MORGAN McCARTY
Take Your Sweet Time Relax and enjoy the simple pleasures.
There are lots of sweets to enjoy this month, but nothing is sweeter than leisurely time spent on some well-deserved pampering. Take time to relax, enjoy a good piece of chocolate, curl up and read a positive book, or wrap yourself in something soft and comfortable. 1
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1. Happiness Is by Lisa Swerling and Ralph Lazar, available at Calhoun’s ($9.95) 2. Pink citron candle by Voluspa, available at Calhoun’s ($17.95) 3. Pink infinity scarf by Shiraleah, available at Girl Boutique ($48) 4. Scented wax melts by Seeking Balance, available at Makes Scents ($7) 5. Brown Nakiska slippers by Sorel, available at American Shoe ($65) 6. Chocolate by Mast Brothers, available at Mustard Seed Fair Trade ($9) 7. Blue woven striped blanket, available at Mustard Seed Fair Trade ($50)
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PHOTOS BY MORGAN McCARTY
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style l BY MORGAN McCARTY
Make It Marsala
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Warm up your wardrobe with the color of the year. Pantone’s color of the year for 2015 is marsala — a warm, red-brown named for the fortified wine. Make it part of your wardrobe with warm golds and browns and cozy textiles. 1. Black skinny jeans by 02 Denim, available at Glik’s ($39.99) 2. Gold tote bag by Street Level, available at Glik’s ($43) 3. Marsala and gray wool “Hermoine” jacket by Darling, available at Girl Boutique ($165) 4. Gold stud earrings by Kenze Panne, available at Girl Boutique ($18) 5. Gray sweater tunic by Gianni B, available at Dillard’s ($109) 6. Brown suede “Sevilla” boots by Bussola, available at American Shoe ($175)
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PHOTOS BY MORGAN McCARTY
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moving & shaking l BY SANDY SELBY pushing each other, and that’s how we like to train athletes as well as our other clients. On top of that, everybody gets nutritional consulting. We don’t charge extra for that. We feel it’s too important for people to have to decide whether they want it or not based on price. FRANKLIN: A good reason why individuals look and perform as they do is nutrition. It plays a huge role in their sleeping patterns, their day-to-day functions. It has to be part of it. If not, then the training is useless.
How do you keep your clients motivated? FRANKLIN: We challenge everybody. We
JOEY GRIPPO (LEFT) AND J.D. FRANKLIN
In Pursuit Of Perfection
Strength & Conditioning Factory is building better athletes. Four high school football players are running suicide drills on the floor of the Strength & Conditioning Factory. Owners and strength and conditioning specialists J.D. Franklin and Joey Grippo are shouting constructive criticism and encouragement as the boys sweat out the arduous workout. Yet in the midst of it all, laughter emerges from the exhausted teenagers. They’re having fun even as they’re shaping muscle, burning fat, and readying their bodies to move to higher levels of athletic achievement. A sentiment by coaching great Vince Lombardi decorates the wall and defines the company’s philosophy: “Relentlessly pursue perfection, because along the way you will find excellence.” It’s that pursuit that brought Franklin and Grippo together. The two met while on staff at another local gym, and quickly discovered their mutual interest in opening their own gym and helping others — particularly young athletes — achieve their sports and fitness goals.
What’s your background in the fitness industry? GRIPPO: I studied sports management and business in college. After graduation, I didn’t really find anything in that field so I
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went the personal training route. I started as a personal trainer and got more into management of gyms and have been doing that for the past six or seven years until we started this. FRANKLIN: I’ve been at it a long time. I studied exercise science in college — kinesiology — and got into strength and conditioning about 17 years ago. I played a little pro ball, did a lot of coaching, and found this is a way for me to give back. I look at it not just as doing personal training but being a youth strength specialist who helps kids train properly and reduce injuries.
How do you define your niche among the local gyms and fitness centers? GRIPPO: I’d say it’s sports performance — working with middle school, high school and college athletes. Along with that, because we have the facility, we do personal training. What we do is try to give better value to our clients and always do group training. We still get the same effectiveness, but if you go to [another gym], it’s $75 an hour. Here we can drop that immensely and then have the camaraderie. They’re motivating each other, keeping each other accountable,
want to make sure we know where they are when they start so they can visually see their progress. One of the things we’re going to start in 2015 is flexibility measurements — range of motion (ROM). Some people will benefit from better flexibility, better mobility, more agility, obviously the loss of weight and body fat, gaining strength and speed, the ability to function better. We have to be able to show these things.
Do you consider it important to build personal relationships with your clients? GRIPPO: Extremely important — especially the trust issue with parents. Having the youth here, we have to develop the relationship with the athlete, of course, but also with the parents. While we’re helping the kids improve, we’re also reducing the chance for injury, which is one of our goals as well. FRANKLIN: That’s huge. For parents to come and drop their kids off and trust in us and believe we can reduce injuries by the work that we do here, it’s big. And it feels good. You can’t put a price on that.
You opened your facility last April. What’s next for you? GRIPPO: We actually need a bigger building. We’d like to be able to service more athletes and more groups. On a Monday night, our busiest night, it gets a little tight in here. Our goal is to help as many people as possible while we’re here. Expanding into a bigger facility and being able to serve more people is the next step. We look forward to assisting as many people as possible in 2015. Stay healthy! PHOTO BY L.G. PATTERSON
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your health
l BY PORCSHE N. MORAN
5 Ways To Take Care Of Your Heart Give yourself a Valentine by adopting some heart-healthy habits.
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ith Valentine’s Day on the calendar, hearts are top of mind in February. It is also American Heart Month. Heart disease is the leading killer of Americans. A healthy heart is a gift to yourself, your family and friends that will last longer than flowers and candy. Here are five ways to show your heart some love.
1. Quit Smoking Do your heart a favor and put down the cigarettes. Smokers have a higher risk of developing cardiovascular
disease than nonsmokers. A nicotine addiction can lead to hardened arteries, aneurysm and blood clots. 48
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There are many resources available to help smokers end this deadly habit. The American Lung Association has an online support program. The Columbia/Boone County Department of Public Health provides free smoking-cessation counseling sessions and nicotine-replacement patches for residents. The positive impact of smoke-free living is almost immediate. According to the American Heart Association and the U.S. Surgeon General, your blood pressure and heart rate decrease in the first 20 minutes after quitting.
2. Cut The Salt The American Heart Association recommends consuming less than 1,500 milligrams of sodium a day. Too much sodium can cause excess fluid in the body that makes your heart work overtime. Packaged, processed foods are the main source of sodium in most people’s diets. Fill your grocery cart with fresh or frozen fruits and vegetables, dried beans, lentils and unsalted nuts. Select low-sodium versions of your favorite foods. There are a variety of spices, herbs and flavorings that provide an alternative
to salt. For example, allspice, fresh lemon juice and onion power are delicious on lean meats. Try chives, garlic or cider vinegar to season your vegetables.
3. Consume Fewer SugarSweetened Drinks Soda, sweetened ice teas, and energy and coffee drinks have unneeded sugar and calories. Research shows that drinking two or more sugarsweetened beverages daily can increase a woman’s risk of heart disease. These drinks are also associated with higher blood pressure levels in adults. If these types of drinks are a regular part of your diet, cut back a
little each week. Replace sweetened beverages with water as much as possible. You can also treat yourself to a homemade smoothie made with fat-free milk, frozen fruit and nonfat Greek yogurt with no added sugars.
Who Says There’s No Such Thing As A Free Lunch?
4. Walk More Studies have found that every hour of very brisk walking may add about two hours to the life expectancy of some adults. Walking is a flexible activity that is easy to build into your daily routine. Take the stairs instead of the elevator. Park at the farthest end of the parking lot. Get a break from the office by taking a short walk during your lunch hour. The American Heart Association recommends that adults get at least 30 minutes of moderate-intensity aerobic exercise five days a week for overall cardiovascular health. Regular exercise lowers blood pressure, keeps body weight under control and increases “good” cholesterol. You’ll also prevent bone loss, sleep better and reduce your risk of cancer.
Great Deals Coming Your Way!
T
he all new Prime Card gives you access to amazing deals from your favorite local merchants who want to introduce you to their business. With the Prime Card, you’ll be treated to wonderful deals on everything from ice cream to dry cleaning. Who knows? We might even treat you to a free lunch! Get Yours Today At www.PrimeMagazineOnline.com
5. Manage Stress Stress affects your body in many ways. It can cause aches and pains, trigger feelings of anxiety and depression, and lower your energy. Many people respond to stress with harmful behaviors such as overeating and drinking too much alcohol. These actions can lead to high blood pressure and cholesterol. Protect your heart by learning to relieve stress with healthy practices. Positive self-talk, deep breathing, reading a good book or chatting with a close friend are all ways to calm down. Make time for daily relaxation to keep your stress in check. FEBRUARY 2015 INSIDE COLUMBIA
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business beat
Inside Track
Find out who’s making news in Columbia. Randy E. White begins his duties this month as city fire chief. White replaces Charles P. Witt Jr., who retired Jan. 31. A 16-year veteran of WHITE the Columbia Fire Department, White has served as deputy chief for more than three years. He holds a bachelor’s degree in business administration from Truman State University, and WITT has served in a steady progression from firefighter to engineer, lieutenant, captain and deputy chief in the Columbia department. He is also active in regional and local emergency response programs. Columbia College has hired Cynthia Louden as director of academic assessment. In this newly created position, Louden will coordinate academic assessment activities collegewide. She also will advise faculty and staff on improving assessment practices and will oversee the use of technology for assessment. Louden previously worked at the University of Texas in Austin, where she coordinated assessment at the K-16 Education Center and in the College of Arts and Sciences. University of Missouri Director of Athletics Mike Alden was inducted into the Missouri Sports Hall of Fame on Jan. 25. Alden is one of 13 individuals ALDEN in the Class of 2015; other Mizzou representatives in the class include former Tiger football player and NFL Pittsburgh Steeler Andy Russell, the Farmer family and the 1969 MU football team. Alden has been athletic director at MU since 1998.
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ARCHITECTURAL RENDERING
Veterans United Home Loans gave a boost to the effort to create a Columbia campus that will provide homes and services for veterans. VUHL’s $1 million donation to the planned Community for Veterans brings funding to 90 percent for the first phase of the project, a 4.2-acre site on Business Loop 70 East undergoing renovations by Welcome Home Inc., the Columbia Housing Authority and Harry S. Truman Memorial Veterans’ Hospital. The Community for Veterans expects to open in late winter, offering temporary housing and support services for homeless military veterans as well as opportunities to transition into permanent housing with supportive services.
PINKEL
RAY
MURPHY
The Southeastern Conference named University of Missouri football coach Gary Pinkel 2014 SEC Coach of the Year. Pinkel led the Tigers to a 10-3 regular season and a second-straight SEC Eastern Division title with a 7-1 league record. Conference honors also went to Shane Ray, SEC Defensive Player of the Year, and Marcus Murphy, SEC Special Teams Player of the Year. Mizzou ended its 2014 football season with a 33-17 win over Minnesota in the Buffalo Wild Wings Citrus Bowl on New Year’s Day.
Kim Whorton, trust officer and relationship manager for Columbia’s Landmark Bank, has achieved Certified Trust & Financial Advisor designation WHORTON from the Institute of Certified Bankers, a subsidiary of the Washington, D.C.-based American Bankers Association. The CTFA designation is awarded to individuals who demonstrate excellence in the field of wealth management and trust. To qualify, individuals must have certain levels of experience and education, pass an exam, and agree to abide by a code of ethics. Whorton, a Columbia College graduate, has been with Landmark Bank for eight years; she focuses on trust administration, assisting customers with estate, personal and financial planning needs.
Four University of Missouri researchers have been named Fellows of the American Association for the Advancement of Science: Hank FOLEY Foley, senior vice chancellor for the MU Office of Research, for distinguished contributions to the synthetic and physical chemistry of nanoscale carbons and ATWOOD nanoporous membranes and for outstanding service in university administration; Jerry Atwood, curators professor of chemistry and chairman of the MU JURISSON chemistry department, for distinguished contributions to the fields of inorganic, organometallic and materials chemistry, including innovations and advances in SHARMA chemical crystallography and supramolecular chemistry; Silvia Jurisson, professor of chemistry and radiology and a research investigator with MU Research Reactor, for distinguished contributions to the field of radiopharmaceutical chemistry, and for establishing one of the top radiochemistry programs in the country; and K. Krishna Sharma, professor of ophthalmology in MU’s Mason Eye Institute and professor of biochemistry, for research contributions to the understanding of proteins in the eye lens. Election as an AAAS Fellow is an honor bestowed upon AAAS members by their peers. MFA Oil Co. has acquired PB’s Propane, a family-owned propane retailer based in West Plains. The transaction marks the third acquisition of MFA Oil’s fiscal year and the 10th acquisition in the last 12 months. MFA Oil is the seventh-largest propane retailer in the United States. CONTINUED ON PAGE 53 FEBRUARY 2015 INSIDE COLUMBIA
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CONTINUED FROM PAGE 51
Garnett S. Stokes has joined the University of Missouri as provost and executive vice chancellor for academic affairs. She replaces Brian Foster, who retired in January STOKES 2014. Stokes comes to MU from Florida State University, where she served as interim president and as provost and executive vice president for academic affairs. Previously, she was dean of arts and sciences at the University of Georgia. She holds a bachelor’s degree in psychology from Carson-Newman College in Tennessee, and a master’s degree and doctorate in industrial/organizational psychology from the University of Georgia. University of Missouri football coach Gary Pinkel has named former Tiger linebacker Barry Odom as defensive coordinator. Odom replaces Dave Steckel, ODOM who left to become head football coach at Missouri State University. Odom, who earned bachelor’s and master’s degrees from MU, returns to Columbia after three seasons as defensive coordinator at the University of Memphis. Before moving to Memphis, he spent nine seasons serving in various roles in Mizzou Athletics; he is also the former head football coach at Columbia’s Rock Bridge High School. Alternative Community Training recently celebrated the long tenure of four employees who have worked at ACT for 20 years or more. Charlie Burge, program manager in the Community Living Program, has been with the organization for 25 years. Angie Shockley has also worked at ACT for 25 years, as a direct support professional providing support to the same individual. Tom Haywood, a program manager in the community living program, and William “June” Hyler, a direct support professional in the Community Living Program, have both worked at the agency for 20 years. CONTINUED ON PAGE 54 FEBRUARY 2015 INSIDE COLUMBIA
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to the field of cytogenetics. Election as an NAI Fellow is a high professional distinction accorded to academic inventors who have demonstrated innovation with creations that have made a tangible impact on quality of life, economic development and the welfare of society.
business beat CONTINUED FROM PAGE 53
Columbia College President Scott Dalrymple has been appointed to the board of directors for the Missouri Innovation Center. Dalrymple will serve a three-year DALRYMPLE term. The Missouri Innovation Center was created in 1984 to assist with technology commercialization in mid-Missouri. PHOTO BY JUSTIN KELLEY
Mid-Missouri Kohl’s Department Stores donated $38,253 in October to the pediatric injury prevention and safety outreach program at University of Missouri Children’s Hospital. The money, raised through the Kohl’s Cares Program, will fund the purchase of car seats and bike helmets to give away to children. The pediatric injury prevention and safety outreach program works with community organizations to help identify families who are eligible for free injury prevention materials. Through the Kohl’s Cares for Kids initiative, Kohl’s sells $5 books and plush toys to benefit children’s health and education programs nationwide. Since 2007, Kohl’s has donated nearly $259,000 to Children’s Hospital.
CUPPS
HENRICKSON
Donald Cupps of Cassville has begun a one-year term as chairman of the University of Missouri Board of Curators. The new vice chair is Pam Henrickson of Jefferson City. Cupps and Henrickson were elected to the leadership positions at the curators’ December meeting in St. Louis. Their terms began Jan. 1.
KMIZ-TV 17 is celebrating a sweep of the November 2014 Nielsen ratings for the Columbia/Jefferson City market. According to Nielsen, the station won the 5 to 7 a.m. news slot, the 5 p.m. news, 6 p.m. news, 9 p.m. news and 10 p.m. news in the key adult demographic of viewers 25 to 54 years old, and in household rating and share.
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Two University of Missouri researchers have been elected as Fellows of the National Academy of Inventors. Kattesh Katti, curators professor of radiology and KATTI physics in the School of Medicine and the College of Arts and Science, and senior research scientist at the University of Missouri Research Reactor, was honored for distinguished contributions to the BIRCHLER fields of chemistry, radiopharmaceutical sciences, green nanotechnology and nanomedicine. James Birchler, curators professor of biological sciences in the College of Arts and Science, and a member of the Interdisciplinary Plant Group at MU, was honored for distinguished contributions
University of Missouri Health Care unveiled its newly renovated neonatal intensive care unit at MU Women’s and Children’s Hospital in December. The $3.1 million renovation project adds 10 additional beds to the unit, bringing the total number of specialty beds to 48. The expanded NICU now includes 20 single-patient rooms, two lactation areas, a family-infant room where families can stay overnight with their newborns, a portable digital X-ray machine and developer, and a new blood-gas laboratory. The MU Children’s Hospital NICU team cares for more than 500 premature and critically ill infants each year. Mid-America Biofuels LLC has received a $164,618 grant from the U.S. Department of Agriculture to further its biodiesel trans esterification process. The grant is one of 220 issued from the USDA’s $5.6 million Advanced Biofuel Payment Program, which pays eligible producers based on the amount of advanced biofuel produced from renewable biomass other than corn kernel starch. Located in Mexico, Mo., Mid-America Biofuels is a joint venture of Biofuels LLC (a farmer-owned biodiesel business), Ray-Carroll County Grain Growers, MFA Oil Co., Growmark Inc. and Archer Daniels Midland Co. Columbia-based StorageMart has announced the purchase of a former Hy-Vee supermarket in Overland Park,
Kan., with plans to convert the onestory building to a storage facility. Once renovations are complete later this year, StorageMart will have three Overland Park sites. The Overland Park purchase is a joint venture between StorageMart and TKG-Metcalf LLC; both entities are affiliated with The Kroenke Group of Columbia. StorageMart owns and operates more than 160 storage facilities in 17 U.S. states and six Canadian provinces. Boone Hospital Center cut the ribbon on a $2.1 million renovation of the first floor of the hospital’s central tower in December. The 11,000-square-foot renovated space houses the hospital’s pain management clinic and offices for the Boone Hospital Foundation, volunteer services, spiritual care, customer relations and business development, plus the chapel and interfaith prayer room. Military Advanced Education, a publication for active-duty and veteran students, ranked Columbia College as a top institution in its 2015 Guide to Colleges and Universities. The ranking is based on a survey of more than 600 institutions across the country. Approximately 25 percent of Columbia College students are either service members, veterans or their dependents. The University of Missouri Thompson Center for Autism and Neurodevelopmental Disorders has been named one of 14 Autism Treatment Centers of Excellence by Autism Speaks. Over the next three years, Autism Speaks will invest nearly $7.5 million in this network of medical centers to support its mission of delivering care for children and adolescents with autism. The Callaway Bank has launched a new lending program designed specifically to assist high school-age students to pursue their entrepreneurial ideas and goals. The Youth Entrepreneur Program offers lowinterest loans of up to $1,000 to students working on startup business projects. YEP students working with the bank will receive guidance in preparing a budget, business plan and loan request.
Share news about your business with the readers of Inside Columbia. Contact the business editor at kathy@insidecolumbia. net or fax your press releases to 573-442-1431. FEBRUARY 2015 INSIDE COLUMBIA
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LIFE
robinson’s ramblings l BY JOHN ROBINSON
Just Say No Missouri legislators crack down.
Outta My Way! In the past, when citizens found out there was a real problem in our laws, we could file a petition. But that option is about to get tougher. One lawmaker wants to make it harder for you to petition your government. Right now, you can put a question on the ballot if you get signatures from 8 percent of legal voters in two-thirds of the state’s congressional districts. That’s about 125,000 valid signatures. The new Stay Outta My Way, Peon, I’m a Legislator and I Know What’s Good for You law will raise the bar, and require signatures from 15 percent of voters, or nearly 240,000 signatures.
Get Off My Back We’re on a roll here, and we’ve got government on the run. The Get Government Off My Back Act, Part II will extend tax relief to certain small businesses for an additional five years. After all, that money belongs to you, schools and highways be damned. Legislators are so confident that state highways are self-sustaining, they’ve launched one bill that will exempt taxes on motorboat fuel. It makes sense, when you consider that yacht owners are sinking in poverty.
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id you ever have to say no? Persistent children … unwanted advances … unsolicited sales calls. Just like you, our lawmakers must say no all the time. Look no further than our local champion of the budget. Kudos to Sen. Kurt Schaefer, who put his foot down: no sentimental favoritism. This year he filed a bill that curtly prohibits any member of the University of Missouri Board of Curators from voting to hire any person who appointed that curator to the board. “Any such vote taken by a curator will be null and void. Any curator who violates this prohibition will immediately forfeit his or her curator position.” The only person who appoints a University of Missouri curator is a Missouri governor. It makes you wonder: Why wasn’t such a prohibition already in place?
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Chinese Take-Out The old state patronage system is long gone — or so we thought. Our confidence is shaken. How many more loopholes exist for people to exploit? Take a peek into the first bills filed for this legislative session. One lawmaker wants to criminalize false impersonation. That includes “displaying a badge or other credential with the purpose to induce somebody to submit to fake official authority or pretended official acts.” Seriously? That isn’t a crime already? It gets weirder. Apparently, until we pass a new law, you can abuse your bus driver. Thank God for the Stop Beating Your Bus Driver Act, which says that if you attempt to kill or injure an employee of a mass transit system while in the scope of his or her duties, you can be charged with the crime of assault of an employee of a mass transit system in the first degree. Good thing legislators will take care of this glaring oversight.
Away from all those fights, there’s a storm brewing on the prairie. Foreigners are buying our farmland. Currently, an alien or foreign business can buy farms in Missouri if the total aggregate ownership does not exceed 1 percent of the total aggregate agricultural acreage in this state. Any such sale must be approved by the state director of agriculture. Well, the director won’t need to bother approving, if HB29 hits pay dirt. Let’s see, if 100 foreign businesses each bought 1 percent of Missouri farmland … While we’re on the farm, the Stop Illegal Aliens from Working in Chinese CAFOs Act will require all Missouri employers to enroll and actively participate in a federal work authorization program. Yes, there will be stricter penalties for employing illegal aliens. So finally, your children can get that dream job slaughtering hogs and chickens. Some rural Missourians, mistrustful of government attempts at mind-control, want to stop fluoridation of water. Perhaps a faction of country-dwellers reason that “all our teeth have meth rot anyway.” Still, one CONTINUED ON PAGE 58
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lawmaker wants public water systems to notify the state at least 90 days prior to any vote to cease the fluoridation of their water. Don’t worry. There’s good news in the fight against meth. One proposal would establish the Controlled Substances Contaminated Property Cleanup Act, so if a meth lab blows up your rental property, there are procedures to clean up the hazardous waste. Speaking of hazardous waste, one senator wants to stop nuisance actions against property used for crop or animal production “if the owner of the property is in good faith compliance with any government order or permit.” Poop spills and fish kills? Hey, it was an accident. Taking a less controversial stand, that same senator wants to change the livestock term “buffalo” to “bison.” It’s about time.
good news That semi-new palace you’ve been eying will cost less if that new house is a used mobile home, and the bill passes to exempt sales taxes on used trailers. Seriously, there are good bills in the hopper. One proposal will designate July 3 of each year as “Organ Donor Recognition Day.” The timing is perfect, coming right before firecracker day. And Mizzou students young and old will warm to the proposed Campus Free Expression Act to protect free expression on college campuses. Does that cover streaking? But in a Jekyll and Hyde turn, that same senator is sponsoring the I Can’t Wait to Throw You Out bill, wresting most impeachment trials away from the Missouri Supreme Court. Instead, this lawmaker wants to conduct the trials in the Missouri Senate, which knows more about impeachment than any Supreme Court. The long overdue Password Privacy Protection Act will stop your boss from making you disclose your personal online user name and password. Careless smokers beware: If you thought smoking was getting expensive, one bill automatically doubles the fine for littering with cigarettes and cigars. So if you get caught speeding through a work zone while flipping your butt out the window, cash in your 401k. Drunk shoppers will like the new proposal that would allow advertising booze discounts. As added comfort, if you’re injured while consuming your cheap drink special, another bill would require hospitals
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to list prices for 140 of the most common procedures. In a nod to Moses, one bill will modify the Sixth Commandment, allowing the use of deadly force by anybody occupying private property with the permission of the owner. Not only that, another bill goes one step further: Even though you post your premises as off-limits to concealed firearms, you don’t get immunity from civil lawsuits. In a semirelated matter, the If At First You Don’t Succeed Law is a second try to deny hunting privileges for up to 10 years for any hunter who kills another person. But by God, we’re gonna make prison inmates pay 50 cents per visit for on-site nonemergency medical treatment from prison medical staff. Now that’s affordable health care. In a move that will have wild turkeys gobbling with relief, one bill wants to name the white-tailed deer the official game animal of the state. Other eye-opening NO-posals this legislative session: • Grain, Grain, GMO Away! Calls for a label on all food products sold in Missouri that contain genetically modified products. • The “Achy Breaky Heart” law will require licenses for music therapists. • The Chef ’s Surprise law stops the state from denying the processing of any species of livestock meat. • The Cancel Candid Camera bill outlaws automated traffic enforcement systems. No more worrying about touching up your makeup before running that red light. • You CAN Take the Country Outta Missouri. A couple of proposals would stop the state from enforcing any federal law unless approved by the General Assembly. • The Bingo Bunko Squad law would require anybody running a bingo game for a service organization be a member of that organization for six months. • The Sun Damage Is Good bill stops homeowners’ associations from prohibiting the installation of those ugly solar panels. • The Turn Missouri Into a Cesspool law wants to repeal the conservation sales and use tax. Finally, one legislator wants to lower the voting age to 16. Another wants to legalize pot for adults. This legislative circus will be fun to watch. Pass the popcorn. FEBRUARY 2015 INSIDE COLUMBIA
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12TRANSCENDENTAL THE
DESSERTS OF COLUMBIA
There is no shortage of good restaurants or good meals in Columbia. Add a sweet finale and that good meal transcends to something truly memorable. Desserts are interesting creations — often made from the simplest ingredients of sugar, butter, eggs and flour — with the power to take us down memory lane to Grandmother’s perfect pies or the chocolate cake we shared on birthdays. Desserts can be an expression of joy, the symbol of celebration, defining in every bite what sweetness and happiness are all about. When we decided to search for Columbia’s best desserts (exempting your decadent homemade concoctions, which almost always take the cake), we asked the experts — our readers. Your recommendations led us to these 12 sweet-tooth pleasers we offer, in no particular order, that bring a delightful closure to a wonderful meal.
BY RAGH SINGH PHOTOS BY L.G. PATTERSON
1
BANANAS FOSTER
FROM JACK’S GOURMET RESTAURANT
Columbians are always open to new tastes and dining experiences, but some classics seem destined to live forever. Bananas Foster is an elegant tradition at Columbia’s very own supper club, Jack’s Gourmet Restaurant. Brought to life in a simple and exquisite fashion, this dessert begins with brown sugar added to simmering butter, followed by lemon and orange juice, then the liqueur (crème de banana and amaretto). Add bananas and top with cinnamon and brandy, and you have a dessert fit for royalty. According to Jim Cardoza, manager and server at Jack’s, the tableside creation of this dessert adds to its popularity and appeal. ADDRESS: 1903 Business Loop 70 E. PHONE: 573-449-3927 WEBSITE: www.jacksgourmetrestaurant.com FACEBOOK: www.facebook.com/jacks.gourmet TWITTER: @comojacks
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CUPCAKES
FROM THE VELVET CUPCAKE There are cupcakes, and then there are cupcakes from The Velvet Cupcake. These sweet treats are baked fresh every day and combined with a seductive layer of icing to complement the cake below. “Carrot cupcakes and red velvet cupcakes are topped with cream cheese-based icing, while the tiramisu is all about the mascarpone cheese,” says Jim Wohl, director of operations for The Tiger Hotel and The Velvet Cupcake. “Some other cupcakes are layered with buttercream icing as well.” The Velvet Cupcake features six basic flavors — triple chocolate, wedding cake, tiramisu, red velvet, peanut butter and carrot cupcake — that are available every day; two other flavors are chosen on a rotating basis. The cupcake store features gluten-free cupcakes every Friday, and offers made-to-order cakes for special occasions. ADDRESS: 23 S. Eighth St. PHONE: 573-875-8888 WEBSITE: www.thetigerhotel.com/index.php/dine-drink/velvet-cupcake FACEBOOK: www.facebook.com/VelvetCupcakeComo
3 STOUT BROWNIE SUNDAE
FROM FLAT BRANCH PUB & BREWING Flat Branch Pub and Brewing was among Columbia’s first microbreweries and set the standard for pairing great beer with excellent food. Over the past two decades, Flat Branch has experimented with different variations and hop levels in its beer, and has incorporated beer into bread and its popular dessert offering, Stout Brownie Sundae. The Stout Brownie Sundae is an amalgamation of rich chocolate brownie made with Flat Branch’s stout beer, topped with French vanilla ice cream, whipped cream and chocolate syrup. “The Stout Brownie Sundae, along with the Chocolate Chip Sundae, have been on the menu even before I started working for Flat Branch about seven years back,” says Matt Arnall, chef and kitchen manager. The restaurant also serves ice cream floats with their house-made root beer, as well as a variation where actual stout beer from Flat Branch is served with ice cream. ADDRESS: 115 S. Fifth St. PHONE: 573-499-0400 WEBSITE: www.flatbranch.com FACEBOOK: www.facebook.com/ FlatBranch TWITTER: @FlatBranchPub
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4 THE PIES
AT 63 DINER Pies are simple, they are American and, at 63 Diner, they taste great. Steeped in the nostalgic décor of 1950s America, 63 Diner serves a variety of pies, such as chocolate peanut butter cream and coconut cream, which are made from scratch. What makes the diner unique is its long list of seasonal fruit pie offerings — including apple, blueberry, peach, strawberry and blackberry — which are made available on a rotational basis. Pie lovers may even order whole pies from 16 different pie options. Annie Cook, manager at 63 Diner, says that not only do customers have pie after their meal, they often come in just to relish a slice of pie and a hot cup of coffee. ADDRESS: 5801 Highway 763 PHONE: 573-443-2331 FACEBOOK: www.facebook.com/63Diner TWITTER: @63Diner
5
6 BREAD PUDDING
WITH WHISKEY SAUCE FROM GLENN’S CAFE
FROZEN CUSTARD
FROM RANDY’S
Frozen custard may not be considered a seasonal dessert for a cold, blustery Missouri winter, yet there are plenty of warm feelings for the Ozark Turtle Sundae at Randy’s Frozen Custard. According to Scott Byergo, the owner of Randy’s Frozen Custard in Columbia, the Ozark Turtle Sundae starts with frozen vanilla custard made fresh every day at the store, topped with hot fudge and hot caramel sauce, followed by a generous helping of pecans and a cherry on the crown. The store is known for its concretes, which according to Byergo are essentially like a blizzard with the ice cream replaced by frozen custard. The peppermint candy cane concrete is a favorite during the winter, along with the pumpkin pie concrete that returns to the menu each fall
There are establishments, and then there are landmarks. Those who have spent considerable time in Columbia are familiar with what Glenn’s Cafe means to the city, particularly the excitement that heralded its return back to Columbia in 2013. Of course, what makes Glenn’s Cafe a favorite — much like its Bread Pudding with Whiskey Sauce — is the tradition of adapting classic recipes to contemporary taste. Chris Pender, the head chef at Glenn’s, says consistency is what brings people back to Glenn’s. The Bread Pudding with Whiskey Sauce has been part of the Glenn’s menu since the mid-’80s; the current recipe has been handed down by the previous ownership. ADDRESS: 29 S. Eighth St. PHONE: 573-447-7100 WEBSITE: www.glennscafe.com FACEBOOK: www.facebook.com/ glennscafecolumbia TWITTER: @GlennsCafe
ADDRESS: 3304 W. Broadway Business Park Court PHONE: 573-446-3071 FACEBOOK: www.facebook.com/pages/Randys-Frozen-Custard/55447896061 FEBRUARY 2015 INSIDE COLUMBIA
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7
DUTCH APPLE PIE
FROM PEGGY JEAN’S PIES It is hard to justify in mere words the experience one goes through when consuming a Dutch Apple Pie from Peggy Jean’s Pies. The true experience doesn’t lie solely in the fact that the pies are made from scratch, but in the conversation and stories that go into the baking process. The mother-daughter brigade of Jeanne Plumley and Rebecca Miller have perfected the art of the pie. Their Dutch Apple Pie begins with the basic apple pie filling of flour, sugar, cinnamon, nutmeg and apples, and is topped with a brown sugar and butter crumble. Plumley reveals the true secret of the recipe lies in butter … lots of butter.
ADDRESS: 3601 Buttonwood Drive, Suite E PHONE: 573-447-7437 WEBSITE: www.pjpies.com FACEBOOK: www.facebook.com/peggyjeanspies TWITTER: @PeggyJeansPies
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8
GOOEY BUTTER CAKE
FROM MURRY’S
Gooey Butter Cake traces its origins to St. Louis in the 1930s, when a dedicated baker perhaps missed a step and created what may go down in history as the sweetest mistake of the last century. For Debbie Sheals, the co-owner and pastry coordinator at Murry’s, Gooey Butter Cake is what dreams are made of: lots of butter, sugar, cream cheese, eggs and, yes, of course, more butter. Gooey Butter Cake has been on the dessert menu of Murry’s for more than a decade and is featured at least four times a week on a rotating dessert menu that includes cakes, puddings, cheesecakes, homemade ice cream and other tempting treats. ADDRESS: 3107 Green Meadows Way PHONE: 573-442-4969 WEBSITE: www.murrysrestaurant.net FACEBOOK: www.facebook.com/pages/Murrys/348739355195718
9
SOUTHERN FRIED PECAN PIE
FROM OZARK MOUNTAIN BISCUIT CO. The Ozark Mountain Biscuit Co. truck helped spark Columbia’s food truck revolution. Although the evolution of the traditional biscuit into a hearty biscuit sandwich may have been enough for the food truck to get the stamp of approval from CoMo foodies, Ozark Mountain Biscuit Co. also has elevated a traditional Southern dessert. Bryan Maness, head chef and owner of the Ozark Mountain Biscuit Co. truck, explains that the pie filling is the first step in the process, followed by a pie crust cut into a circle and stuffed with the filling, then folded and fried. Maness promises more pie varieties in 2015, including a peach pie and other seasonal favorites. WEBSITE: www.ozarkmountainbiscuits.com FACEBOOK: www.facebook.com/OzarkMountainBiscuitCo TWITTER: @biscuit_truck
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11 PEANUT BUTTER PIE
FROM COMO SMOKE AND FIRE
CHOCOLATE MOUSSE GANACHE CAKE
FROM U KNEAD SWEETS
For Helena Shih, the patisserie and entrepreneur behind U Knead Sweets, the chocolate mousse ganache cake at U Knead Sweets bakery was a happy accident. By bringing together the delectable elements of a moist chocolate cake, chocolate mousse and chocolate ganache, Shih created a chocolate wonderland loved by the locals. The desserts at U Knead Sweets are inspired not only from European tastes, but feature Asian influences as well, which makes the bakery unique in the Midwest. Shih says when people call and ask for specific desserts, even if the store may not have it at that time in the shop, she is willing to research and make it for them from scratch. ADDRESS: 808 Cherry St. WEBSITE: www.ukneadsweets.com FACEBOOK: www.facebook.com/UKneadSweets PHONE: 573-777-8808
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You can find good barbecue, and you can find good desserts, but you rarely find them together on the same menu. CoMo Smoke and Fire is the delicious exception. Christy Hawkins, pastry chef and co-owner at CoMo Smoke and Fire, explains that a series of baking experiments at home for her family created one of Columbia’s newest dessert favorites. “Initially, I made chocolate peanut butter cake,” Hawkins says, “and then I made it into cupcakes. To serve it a little bit better since they were drying up, I came up with the peanut butter cream pie, which holds so much better and we stuck with it.” Peanut butter and whipped cream cheese are the star ingredients. Hawkins also creates the chocolate graham cracker crust that holds the creamy concoction together. ADDRESS: 4600 Paris Road, Suite 102 PHONE: 573-443-3473 FACEBOOK: www.facebook.com/ Comosmokefire TWITTER: @comosmokefire
12
LIEGE WAFFLES
FROM GÜNTER HANS
A waffle alone can be a tasty dessert, but make it Belgian style and top it with strawberries, bananas, Nutella, chocolate, caramel, syrup, homemade whipped cream, homemade cinnamon butter or even gelato, and a waffle can become the talk of the town. For Lydia Melton, the CEO and founder of Günter Hans, the inspiration for Liege Waffles came while studying in Belgium. Pair a delectable Liege Waffle from Günter Hans with a mimosa and it may just become your new weekend tradition. ADDRESS: 7 Hitt St. PHONE: 573-256-1205 WEBSITE: www.gunterhans.com FACEBOOK: www.facebook.com/gunterhanscafe TWITTER: @GunterHansCafe
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P
eggy Kirkpatrick used to spend a lot of time asking God to place her where she could use her talents to serve him. It surprised her when she felt directed to The Food Bank for Central & Northeast Missouri instead of a Christian organization, but the job opportunity matched her growing desire to help feed the poor. So, she reasoned, it made sense. Then she arrived in 1992 and discovered the food bank was on the verge of closing. The more she learned about the dismal finances and exhausted support, the more she questioned why God had taken her willingness to serve him and put her in charge of such a hopeless mess. Today, Kirkpatrick — who recently left her position as executive director of the food bank to go into full-time Christian ministry — is not nearly as puzzled as she was 22 years ago. “I have a lot more insight now than I did then,” she says. “God calls Christians to be a light and salt in a dark and dying world. So he doesn’t send us someplace where there’s already light. He puts us strategically
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in places of darkness so his light can shine through us to make that dark place light.” The light Kirkpatrick brought to the food bank shines far and wide. When she left in December, The Food Bank for Central & Northeast Missouri was one of the top-performing food banks in the nation. “Her level of commitment to what she does and what she believes has been contagious,” says Dave Machens, a former food bank board member. “People see how devoted she is to her cause — whether that’s her faith, her ministry, her organization … pick whatever — people see her level of commitment and want to emulate that.” “She was one who talked about the calling God had put on her life,” says Tim Rich, who spent seven years working for Kirkpatrick at the food bank before becoming executive director of Heart of Missouri United Way. “She talked about the faith you have to have to get through and to do the things we needed to do with very few resources. We all have these times where we get a little discouraged, but she was always one who came back to, ‘If we believe it can be done, it can be done. God will help us do it.’ ”
For Kirkpatrick, answering yes to God’s calling is always the first step. She says God puts everyone here for a purpose, and he will reveal that purpose if asked. “But we can’t just casually say, ‘What do you want me to do?’ ” she says. “You have to be really serious about it: ‘God, what’s my ministry on this Earth? What have you called me to do? How can I serve you?’ ” Those were the questions Kirkpatrick had been asking God before she came to the food bank. She’d spent 20 years as a computer programmer and was feeling more and more dissatisfied. Every morning on the way to work, she’d pass homeless people searching for food and shelter in dumpsters, but for 7½ years, the scene hardly bothered her. Then one morning, she finally saw, and felt, the misery of her neighbors. She offered up a prayer: God, this is wrong. You need to do something, or you need to send somebody to do something. “The very next thought that came into my mind was: ‘What about you, Peggy? Why don’t you do something?’ I knew that thought came from God,” she says. Kirkpatrick interrupts her own story to acknowledge that some might
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think her strange for believing God talks to people, but to her — someone who believes in God and who believes he wants people to know the purposes he has for their lives — it seems only reasonable. “God will tell us what to do, but it’s usually in our spirit,” she says. “You know things — the world would say intuitively, but it’s not intuitively. It’s a knowing that God’s leading you.” That knowing and sense of calling have helped Kirkpatrick brave many tough times at the food bank. One of the most memorable was the Great Flood of 1993, when 27 counties in the food bank’s service area were declared disaster areas. At one point near the start of the flooding, the food bank had no food on hand and only $315 in the bank. Through tears, Kirkpatrick recalls how she turned to God and how he responded. “I closed my office door, I got down on my knees, and I said, ‘What do you want me to do? I don’t know what to do!’ ” she says. “And he said, ‘Feed my sheep. Feed ’em.’ And I’m going, ‘OK, swell. How do I do that?’ ” Part of the answer Kirkpatrick says God gave her was to stop charging the food bank’s distribution agencies for the food — even though that income made up 46 percent of the food bank’s budget. “The staff said, ‘You’re crazy. You’re going to bankrupt the food bank,’ ” she recalls, “and I said, ‘God won’t do that. He won’t let us go bankrupt.’ This is how great our God is — we went from operating out of one empty warehouse to operating out of four warehouses, all donated. We went from $315 in the bank to receiving and spending more than $100,000. We went from distributing 2.8 million pounds of product the previous year to receiving more than 2 million pounds of food in a matter of six weeks.” The resolve Kirkpatrick showed in carrying out the plan she believed God had given her was something Rich would come to admire in her. “She’s a woman with a lot of passion; I think everyone would agree to that,” he says. “When she knows something is
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right, she’s not going to waver. Once she knows something needs to be done, she will find a way to get it done, and she doesn’t move until it is done.” Kirkpatrick has always acknowledged God’s help at the food bank. In public talks and interviews, she has often said, “The food bank stands as a testimony to the providence of God and the goodness of people.” She takes that same attitude into board meetings, where she has never hesitated to mention God and her dependence on him. “There were times when we were working on budgets, and the budget didn’t quite balance out,” Rich says. “And there would be a line item in there and someone would say, ‘Well, what’s that?’ And she’d say, ‘That’s where God does something.’ And it worked out! That’s hard for a board of directors that is not necessarily faith-based; that’s a
stretch, but she always pushed those limits and pushed people to trust God.” Machens admits he didn’t always appreciate that pushing. “I would usually come back and say, ‘But God doesn’t write checks,’ ” he says. “It took me a few years of being able to watch what happened, and I can’t tell you whether it’s because of Peggy or because of the mission of the organization or because of the donor base, but we always managed to come up with what we needed.” Kirkpatrick says it wasn’t always easy for her to trust God to provide, either, but God developed her own faith as she has served at the food bank. “I came to this organization with little faith, and I believe — and I hope this is true — that I’m leaving it with great faith,” she says. “Because I’ve seen —” she chokes up, takes a moment to collect herself and
then whispers, “I’ve seen God’s hand every step of the way.” As much as Kirkpatrick appreciated the opportunity to serve God and people at the food bank, she longed to be rid of one constraint: “I’ve never really had the freedom to preach Jesus,” she says. That restriction finally proved too confining. At the beginning of last year, Kirkpatrick once again felt God stirring her to new work. “There’s something bigger, something else,” she says. “I’ve spent 22 years helping people cope with poverty, and what’s getting bigger and bigger and bigger in me is —” again, she chokes up and takes a deep breath. “Jesus is the only way to get out of poverty,” she concludes, “and I want to help people get out of poverty. “So I don’t know exactly what I’m going to do next, other than, after 22 years, I know God’s got it.”
“...We went from $315 in the bank to receiving and spending more than $100,000. We went from distributing 2.8 million pounds of product the previous year to receiving more than 2 million pounds of food in a matter of six weeks.”
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SPECIAL ADVERTISING SECTION
FEBRUARY 2015
Introducing Boone Medical Group At Boone Medical Group, we believe everyone should have easy access to world-class care. That’s why we have more than 20 providers who are located close to home, wherever you happen to live. They’re all on staff at Boone Hospital Center, which is ranked among the top in the nation by U.S. News & World Report. You can even schedule an appointment online. Because we believe health care shouldn’t be an inconvenience. Call (844)747-2050 or book online at BooneMedicalGroup.org/easy
Columbia - Ashland - Centralia
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MEET THE TEAM { BOONE MEDICAL GROUP-SOUTH } 200 East Southampton, Suite 104, Columbia, MO 65203 • (573) 499-9009 LEEN AL-SAYYED, MD Internal Medicine
SUSAN JOHNSON, MD
CONTACT:
Internal Medicine
Boone Medical Group-South 200 E. Southampton Columbia MO 65203 (573) 499-9009
CONTACT:
Boone Medical Group-South 200 E. Southampton Columbia, MO 65203 (573) 499-9009
EDUCATION:
University of Missouri-Columbia, University of Arizona, King Hussein Cancer Center, Jordan University Hospital, University of Jordan
EDUCATION:
University of Missouri-Columbia
HOLLY BOYER, MD Internal Medicine
REBECCA LLORENS, MD
CONTACT:
Internal Medicine
Boone Medical Group-South 200 E. Southampton Columbia, MO 65203 (573) 499-9009
CONTACT:
Boone Medical Group-South 200 E. Southampton Columbia, MO 65203 (573) 499-9009
EDUCATION:
Mercy Hospital-St. Louis, University of Missouri-Columbia
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RUBAB HASAN NAQVI, MD
MARIANNE LOPEZ RHODES, MD
Family Practice, Geriatrics CONTACT:
Family Medicine
Boone Medical Group-South 200 E. Southampton Columbia, MO 65203 (573) 499-9009
CONTACT:
Boone Medical Group-South 200 E. Southampton Columbia, Mo 65203 (573) 499-9009
EDUCATION:
University of Missouri-Columbia, Midtown Medical Center Columbus Ohio, Fatima Jinnah Medical College Lahore Pakistan, Midtown Medical Center Columbus, Ohio
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University of Missouri-Columbia, University of Colorado
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PAUL SCHOEPHOERSTER, MD
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Boone Medical Group-Central 1605 E. Broadway, Suite 110 Columbia, MO 65201 (573) 815-8130
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{ BOONE MEDICAL GROUP-CENTRALIA } 1021 East Highway 22, Centralia, MO 65240 • (573) 682-5588 KELLI CASH, FNP Family Medicine
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{ BOONE MEDICAL GROUP-DIABETES A N D E N D O C R I N O LO GY } 1701 East Broadway, Broadway Medical Plaza 3, Suite 302, Columbia, MO 65201 • (573) 815-7146 FADI F. SIYAM, MD
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University of Missouri Hospital and Clinics, University of Missouri School of Medicine-Columbia
University of Missouri Hospital and Clinics, University of Missouri School of Medicine-Columbia
Another Reason to choose Boone You know Boone for our compassionate and caring staff. But medically, our reputation is for advanced technologies and techniques, expertise and experience, patient safety and satisfaction. Our team cares for you using the most technologically advanced procedures available. We were the first community hospital in the nation to own an MRI machine. More recently, we became the first area hospital to offer 3-D mammograms and perform robot-assisted, single-incision hysterectomy. We have always been the leader in advancing technology and techniques, and we are making sure that continues.
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BOONE MEDICAL GROUP
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SPECIAL ADVERTISING SECTION
MEET THE TEAM { BOONE MEDICAL GROUP-CONVENIENT CARE } 601 Business Loop 70 West, Parkade Center, Suite 275, Columbia, MO 65203 • (573) 874-0008 KELLI CASH, FNP Family Medicine CONTACT:
Boone Medical GroupConvenient Care 601 Business Loop 70 W. Parkade Center, Suite 275, Columbia, MO 65203 (573) 874-0008 EDUCATION:
University of Missouri-Columbia
REBECCA HORNBECK, FNP Family Practice CONTACT:
Boone Medical Group-Convenient Care 601 Business Loop 70 W. Parkade Center, Suite 275, Columbia, MO 65203 (573) 874-0008 EDUCATION:
St. Louis University, St. Louis, Missouri
JOHN MRUZIK, MD Family Medicine CONTACT:
Boone Medical GroupConvenient Care 601 Business Loop 70 W. Parkade Center, Suite 275, Columbia, MO 65203 (573) 874-0008 EDUCATION:
University of Missouri-Columbia
SARA REVELLE, FNP Family Practice, Geriatrics CONTACT:
Boone Medical Group-Convenient Care 601 Business Loop 70 W. Parkade Center, Suite 275, Columbia, MO 65203 (573) 874-0008 EDUCATION:
University of Missouri-Columbia
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Boone Hospital Center
Close to Home, and No Appointment Necessary We know your child didn’t mean to land on his arm when he jumped off the swing and your weekend plans did not include the flu. Our compassionate and knowledgeable staff at Boone Medical Group-Convenient Care can meet your needs without an appointment. With extended hours, we can ensure you access to care for you and your busy family when your schedule allows. Plus, your copay will match that of a primary care visit.
Convenient Care Office Hours: Monday-Friday 8 a.m.- 7 p.m. Saturday 9 a.m.-3 p.m. Sunday 9 a.m.- 1 p.m
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When Someone Needs to Take Care of Mom
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“My story starts after eight miserable days of GI upset, weakness and abdominal pain. I’m a nurse, and well, we make terrible patients. I had convinced myself that it was just a virus and that if I stayed hydrated and rested, with time my symptoms would subside and life would return to normal. On the eighth day, my husband was insistent that I see a doctor, so I visited Boone Medical Group-Convenient Care,” says Heidi Ennenbach. Heidi entered the office at 7 p.m., fully expecting to be turned away because the clinic was supposed to be closing soon. Instead, she was greeted by Kelli Cash, FNP.
“After listening to her and doing a quick exam, I recognized that her symptoms were serious and needed immediate treatment,” Cash says. She started IV fluids and medications to treat the woman’s symptoms. “She was very patient. I was getting worked up because my 2-year-old was running around like a wild thing, and Kelli gave him a coloring book,” says Heidi. “Those are the little things that a mother appreciates.” Kelli stayed with the patient until she was feeling better and able to make it to the pharmacy, which was more than an hour after closing time. “This experience went above and beyond my expectations,” Heidi says. Boone Medical Group-Convenient Care is dedicated to making you feel better quickly, no appointment necessary. Our compassionate and knowledgeable staff offers extended hours during the week and weekend hours. Plus, our copay matches what you would pay for your primary care appointments.
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FLAVOR
RECIPES & REVIEWS THE WINE LIST
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COOKING WITH BROOK
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DINING OUT
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THE FAMILY MEAL
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GOOD BYTES
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GOOD THINGS, SMALL PACKAGES Rumor has it that the precursor to the leafy green tiny cabbages we know today as Brussels sprouts were first cultivated in ancient Rome. They were then perfected in northern Europe. Cut them, clean them, and then boil, steam, stir-fry, sauté, grill or roast them. Add a dash of Parmesan, balsamic vinegar, bacon or pine nuts and you’ll never hear the kids complain again. It’s easy to tell when Brussels sprouts are overcooked, especially via boiling — you’ll smell sulfur. — MORGAN McCARTY PHOTO BY L.G. PATTERSON
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the wine list l BY KATHY CASTEEL
The Perfect Pair Go coastal with Meiomi’s signature California wines.
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dd elegance to your Valentine’s Day celebration with a pair of Meiomi wines from the California coast. Meiomi produces only two wines: a Pinot Noir and a Chardonnay. The two, cultivated in coolclimate appellations along California’s coastline, are a blend of fruit from Sonoma, Monterey and Santa Barbara counties — for layered, well-balanced and expressive wines. Pinot Noir is Meiomi’s signature wine, a sophisticated deep garnet red that entices with the aroma of sweet cherries and a hint of cocoa. Bing cherry and ripe plum dominate the flavor, brightened by undercurrents of raspberry and boysenberry. A touch of oak spice balances out the acidity on the finish. This silky smooth wine has mild tannins — just enough to give it structure without any harsh astringency. It complements a variety of cuisines and is especially good with tomato-based pasta dishes, pizza, beef entrées, grilled lamb and turkey. The 2013 maiden vintage of Meiomi Chardonnay makes a grand entrance into the Meiomi cellar. This nottoo-dry white wine has an enticing aroma of peaches, apricots and tangy citrus. Layered flavors of apple, pineapple, pear and apricot follow, with underlying citrus notes. Balanced acidity provides a freshness throughout; oak spice adds opulence to the finish. This Chardonnay pairs well with rich seafood — grilled salmon or shrimp and grits — as well as creamy chicken entrées, pork chops and smoky cheeses. Meiomi has been making high-style Pinot Noir since 2002, branching out into Chardonnay for the first time this year with the release of its 2013 vintage. Fruit is sourced solely from three maritime regions of the Golden State — fog-shrouded Sonoma County, sun-splashed Monterey County and the warm valleys of Santa Barbara County — blended for depth and a distinctive flavor profile. The winery won the 2014 Market Watch Wine Leaders Choice Award for “Wine Brand of the Year.” Meiomi wines are available through many outlets in Columbia. Check with your favorite local wine merchant.
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Language Arts “Meiomi” means “coast” in the language of the coastal-dwelling Wappo and Yuki Indians of California. Owner and winemaker Joseph Wagner pays tribute to these early native inhabitants with his winery name. The Wappo tribe ranged throughout what is now California’s premier wine country — from Napa Valley to the west, down the redwood coast. The Yuki tribe’s traditional territory was around Mendocino and Lake counties and as far south as Sonoma County. Language was the link between the Wappo and the Yuki. California can thank the Wappos for naming Napa Valley — “napa” means “land of plenty” in their language.
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cooking with brook l BY BROOK HARLAN
Pudding It On The Line Transform stale bread into a delicious wintertime treat.
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eal bread — without any additives to make it retain moisture without molding — will stay moist for only a couple of days. It will start to dry out and, in a day or two, become hard as a rock. If you don’t want the bread to be a total loss, you have some choices: make it into bread crumbs, French toast or croutons, use it to thicken soup, or make bread pudding. Mardi Gras is just around the corner, so this is a great time to practice your bread pudding skills. This is a very generic recipe — no dried fruit or other fillings or flavorings. You can take the general ratio from this and turn it into whatever you want. Try adding fruit, chocolate or even roasted root vegetables in the fall. BREAD Making bread pudding is a way to utilize stale bread — the drier the bread, the better. Dry bread allows more of the custard to soak in. If you have ever dealt with old bread, you know the hard stuff is not easy to cut. Wrap the bread with a damp paper towel for a few minutes, unwrap it and then put the bread into the oven for a few minutes. It will be warm and much easier to cut. You can also wrap hard bread with a damp paper towel and microwave for 10 seconds at a time until it becomes soft. If you are using fresh bread for your pudding, it helps to dry the diced bread in the oven for 10 minutes to allow more custard to be absorbed. CUSTARD There are many different ways to make the custard for bread pudding. The two main components are eggs and dairy products. Some recipes use only cream for a thicker custard or milk for a thinner custard. Egg yolks will make richer custard; egg whites or whole eggs yield an airier custard. Most custards contain sugar, but it is not mandatory. Savory bread puddings with root vegetables are great for fall. The sweeter the custard, the more eggs needed to thicken. Sugar inhibits the coagulation of the eggs; savory custard requires only a quarter to half the amount of eggs to thicken. There are many different ways of introducing the custard to the bread. Some cooks temper the eggs into the
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hot cream, then mix into the bread. This will create smoother custard that cooks quickly. I prefer to mix all of the custard ingredients while cold, then mix with the bread. It won’t cook as fast, but this method allows quicker assembly. BAKING Custards need to bake at a low temperature; too high and too fast, and you will have scrambled eggs. How to cook and how long depends on the size and depth of the pan you are using. When making bread pudding, think of the final outcome before choosing a pan. If you want the pudding dry and dense, spread it out onto a large pan, making the mixture as thin as possible. This works well if you are going to break up the bread pudding later to use in another recipe like bread pudding soufflé, or you want it to be a firmer component of a plated dessert. If you want your pudding light and moist, cook it in a smaller, deeper pan. Bread pudding needs to cook slowly to cook evenly; some prefer to cook it in a water bath. The pan with the bread pudding is inserted into a larger pan that is filled half to three-quarters full with water, which helps the pudding cook evenly. I prefer to put the bread pudding into a medium-depth pan and cook at 275 to 300 degrees until the custard has just started to set, but remains slightly runny. That way, when it is removed it will carry-over cook the center (continue cooking off of the residual heat) and stay incredibly moist.
SAUCE The sauce is a very important component. This pulls the dish together. There are many different ways to make a bread pudding sauce. One thing I like to consider is when the bread pudding will be eaten. If you are making the pudding for a dinner or event and the entire pan will be eaten at once, I like an emulsified sauce such as one from the recipe that follows. It does not hold or reheat well, but if done correctly, it is delicious. Another variety is a sweetened cream sauce. It will hold and reheat well (recipe follows). It works especially well if you plan to eat some of the bread pudding when you cook it and snack on the rest later. CONTINUED ON PAGE 88
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BREAD PUDDING 8 to 12 servings
2 baguettes cut into large cubes (about 20 ounces fresh bread, 15 ounces dried bread) 6 large eggs 2 cups cream 2 cups milk 1 cup sugar 1 tablespoon vanilla 1 pinch salt Dice bread. If using new bread, dry in oven at 300 degrees for 10 to 15 minutes. Whisk rest of ingredients together. Place bread into a 9-by-13-inch pan and pour custard over bread. Mix bread into custard and let sit for 5 to 10 minutes. Mix bread into custard again and place into a 275-degree oven for 30 to 45 minutes. When done, the custard should just start to set in the center (jiggle all at once). Remove pan from oven and allow to cool slightly. The bread pudding can be served warm or cooled, refrigerated and served at another time.
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EMULSIFIED WHISKEY SAUCE ½ cup whiskey or bourbon (can substitute 2 tablespoons vanilla and 3 ounces water) 1 cup sugar Pinch salt 2 egg yolks ½ pound butter diced Put whiskey, sugar and salt into a saucepan. Bring to a simmer; slowly whisk an ounce or so of hot mixture into yolks to temper. Whisk yolks back into saucepan and bring to a simmer again. Remove from heat and allow to cool for about 5 minutes. Place 1 or 2 ounces of butter into the saucepan at a time, whisking continuously to emulsify. Repeat until all butter is mixed into the sauce. Serve sauce with bread pudding as desired. If you need to warm it, do so over extremely low heat while whisking continuously. WHISKEY CREAM SAUCE 1 cup cream ½ cup sugar 2 ounces whiskey or bourbon (can substitute 2 tablespoons vanilla) 2 tablespoons cornstarch slurry (2 tablespoons cornstarch with 2 tablespoons water, mixed to the consistency of skim milk) Mix cream and sugar in small sauce pot; bring to a simmer. Add whiskey, and slowly whisk cornstarch slurry until sauce is thick enough to coat the back of a spoon. Sauce can be used immediately or cooled and warmed when needed.
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Brook Harlan is a graduate of the Culinary Institute of America in Hyde Park, N.Y. He is a culinary arts instructor at the Columbia Area Career Center. FEBRUARY 2015 INSIDE COLUMBIA
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FLAVOR
dining out l BY PEG GILL
ABC Chinese Cuisine’s Executive Chef Mike Wong (left) and his son, General Manager Joe Wong (right)
Dim Sum And Then Some
ABC Chinese serves up unique experience and variety.
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f you’re not familiar with dim sum, it’s understandable. After all, there’s only one restaurant in Columbia that serves it: ABC Chinese Cuisine. Dim sum consists of various steamed or fried dumplings and pastries, and ABC Chinese offers an
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abundance. The hand-made dim sum menu, served from 11 a.m. to 3 p.m. daily, features 30 items, including Shrimp Dumplings, Pan Fried Turnip Cake, Rice Crepe with Beef and dozens more, plus exotic offerings such as Chicken Feet and Beef Tripe. The Wong family opened ABC Chinese two years ago because no one else in town was offering dim sum. “It’s something customers look for,” says Joe Wong. “People come to experience a different kind of cuisine they can only get here.” And an experience it is. The idea is to order a fairly wide variety of dim sum and enjoy your own small smorgasbord. But dim sum is only part of the story at ABC Chinese. With its extensive menu, ABC Chinese is more like “A to Z” Chinese. PHOTOS BY L.G. PATTERSON
ABC Chinese offers a wide variety of appetizers and soups. House specials range from Wong’s Orange Beef Tenderloin to Honey Walnut Shrimp, as well as home-style dishes such as Happy Family and Ke Jia’s Special. Diners can also order by protein, choosing chicken, pork, beef or seafood. The restaurant serves the usual white, brown and fried rice and also features Stir-Fried Rice Vermicelli, Stir-Fried Rice Cakes and its popular Yang Zhou Fried Rice. There is an ample array of vegetarian options and several different noodle selections. Many entrées are glutenfree. ABC serves seasonal menu items depending on availability of ingredients. If you’re looking for something extra special, you can call ahead at least 24 hours in advance and reserve an order of Bei Jing Roast Duck. The restaurant offers a $7.99 lunch special where diners may choose one of 13 entrées with either Hot and Sour Soup or Chicken and Corn Soup plus the choice of Eggroll or Crab Rangoon. On any given day, plenty of professionals from the nearby medical buildings can be found enjoying the lunch special. “We do have quite a few medical staff who come in regularly, as well as the labs around here,” Wong says. “They come for the quality of the food.” ABC Chinese Cuisine is located at 3510 I-70 Drive S.E. The restaurant is open from 11 a.m. to 3 p.m. and 4:30 to 9 p.m. on Sunday, Monday, Wednesday and Thursday. Friday and Saturday hours are 11 a.m. to 3 p.m. and 4:30 to 10 p.m. It’s closed on Tuesday. Cashpaying customers receive 10 percent off their check. ABC Chinese may be a little out of the way, but it’s also a little out of the ordinary.
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the family meal l BY PORCSHE N. MORAN
Kid Meals
Dining out with children doesn’t have to be a chore.
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ining out at a favorite restaurant is usually a treat. But when you have young children, enjoying a public meal can be a challenge. Boredom, tantrums, picky eating habits and glares from annoyed patrons are just some of the difficulties
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that parents face when dining out with their little ones. The good news is that you don’t have to stay home. With a little planning, practice and patience, it is possible to chow down in peace. A positive restaurant experience starts before you leave home. Pediatric psychologist Robert Kline says parents can create a mock restaurant setting to practice good behavior in a low-stress environment. “You can have them sit at the table. You can pretend to take their order,” Kline says. “Role play is a fantastic learning device for young children. Teach the do’s and don’ts at home, not
at the restaurant.” The next step is to put together what Kline calls a “restaurant bag.” Parents can fill the bag with crayons, books, games and small toys that will keep a child entertained while they are waiting for their meal. Another tip is to give your child some exercise before heading out. A game of tag, tossing a ball or riding around the block on a tricycle are a few ideas. Kline says five to 10 minutes of physical activity should keep them from bouncing off the walls. If your child starts to get restless while at the restaurant, take the child outside for a short walk.
“It’s a good opportunity to get their hearts going and get some of their energy out,” he says. Parents should set fair expectations for their children. Kline says age and temperament are the primary factors in determining how a child will behave at a restaurant. He divides children into three personality categories: mild, medium and spicy. A “mild” child tends to be more attentive, adaptable and controlled. “Spicy” children are determined, adventurous and strong-willed. Kline says most kids fall in the “medium” group. They can be lively and sociable, but also respectful and orderly. According to Kline, 20 to 35 minutes is a reasonable amount of time for most 2- to 5-year-olds to tolerate being at a restaurant. A child with a “spicy” personality might last half that time before acting out. “You’ll have issues if you don’t consider a child’s age and personality,” says Kline. “A 2-year-old who is ‘spicy’ and a 5-year-old who is ‘mild’ are totally different situations.” Even with the best preparation, things can still go wrong. Kline suggests correcting poor behavior by first saying “No” in a firm voice. If your child is crying and screaming, take the child outside. This allows you to control the environment and avoid the embarrassment of other diners staring at you. Kline says positive reinforcement is more effective than punishment. “If the child is getting yelled at or punished, it becomes too stressful,” Kline says. “Don’t punish your kid if the restaurant experience is a disaster. It just means that you need to practice more, or they just aren’t ready yet.” FEBRUARY 2015 INSIDE COLUMBIA
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FLAVOR
good bytes l BY PORCSHE N. MORAN
Delicious Data High-tech has arrived on the CoMo dining scene.
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anners mavens usually frown upon the use of cellphones at the dinner table. Yet there might be good reason to stay connected during a meal out. Digital devices are becoming an important part of the dining experience. Restaurant owners in Columbia are embracing new technology to increase customer satisfaction and sales. “Emerging technology is changing how consumers dine out,” says restaurant consultant Fred Clemmons. “It affects how people choose a restaurant to patronize. It plays into making reservations, ordering, paying the bill and sharing the experience with others.” Clemmons is the owner and managing partner at Missouri Restaurant Solutions in Columbia. His company provides hardware, software, security cameras and integrated solutions for the local food service industry. Several Columbia restaurants are using programs and devices to update their service. Bleu Restaurant & Wine Bar, 44 Stone Public House, Room 38, and the Wine Cellar & Bistro all use a reservation system called Open Table. The mobile app and website make it convenient for customers to book
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tables in real time based on the date, time and number of people in their party. Pickleman’s uses an application called Thanx to offer rewards such as discounted or free sandwiches to loyal customers. Shakespeare’s Pizza recently added an online ordering system for pickup and delivery. “All of the new trends are about giving the customer the best and fastest experience possible,” says Clemmons. Cloud-based point of sale (POS) platforms such as Square and ShopKeep are growing in popularity. With these systems, restaurants can use tablets and smartphones to take payments, create custom menus, send digital receipts and manage orders. The Roof, 11Eleven, and Campus Bar & Grill are some of the places that use these methods. Leigh Lockhart, owner of Main Squeeze Natural Foods Café, set up the ShopKeep iPad POS in her restaurant in spring 2013. She also uses several mobile apps for day-to-day tasks. They allow her to build a customer database, organize employee schedules while on the go, and provide detailed ingredient information to diners. “The new technology has improved my business in so many ways,” Lockhart says. “These tools help to solve problems. They make everything work so much better. Our customers like the
simplicity. Only a small percentage of them are flummoxed by the technology.” Lockhart plans to incorporate more technology as time goes on. For example, she can set up her current system to allow customers to make mobile payments without cards or cash. She’s also interested in preorder apps that give customers a pickup time for their food and let them pay before arriving. Although she is excited about all the possibilities, Lockhart says she is careful about how much technology she uses. “I like the authenticity of human interaction,” she says. “As you get more into the technology, you can start to lose the intimate feel of a small, independent business. We are trying to find the right balance.” Diane Benedetti, owner of Chez Trappeur Wine Bar & Bistro in Arrow Rock, also has concerns about going overboard with technology. Her establishment uses an iPad POS designed for restaurants. She says that both employees and management have found success with using the platform behind the scenes. It has increased efficiency and accuracy with accounting, inventory and communication with the kitchen and bar staff. But Benedetti decided not to use a feature of the program that lets servers take tableside orders and send them to the chef electronically using an iPad. “We have chosen to make the dining experience more personal and less hightech,” Benedetti says. “We don’t want the customer to feel that there is a rush to get their order back to the kitchen.” Clemmons expects new technology to continue to expand in Columbia’s eateries. “The technology seems to advance every six months are so,” he says. “The demand for the new gadgets has increased tremendously in the past few years. It will continue to change both the customer experience and the restaurant industry’s ability to increase traffic and revenue.”
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Support Our Locally Owned Restaurants When you dine at local restaurants, you help support small-business owners who spend their dollars in the community. These dollars help keep our neighbors gainfully employed; the cycle continues as employees spend their wages on local arts, culture and other areas of the economy. Eating local pays BIG dividends for Columbia!
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S PE CIA L A DV E RT I SI N G SE C T I O N
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DINING GUIDE Basic listings in this guide are not related to advertising in Inside Columbia magazine. Premium listings (those denoted in purple type with full descriptions) are part of an advertising package purchased by the restaurant. Inside Columbia magazine welcomes information from restaurant owners and managers about new establishments or changes to the current listing. Contact us at peg@insidecolumbia.net. lll GUIDE TO SYMBOLS ( Reservations Taken
lll PRICE OF AVERAGE ENTRÉE
Y Romantic
$ - $10 and under
Family Friendly
$$ - $11-$15
_ Good For Groups
$$$ - $16-$20
Drink Specials
$$$$ - $21 and up
Free Wi-Fi Available
lll AMERICAN 44 Stone Public House $-$$$ 3910 Peachtree Drive, Suite H 573-443-2726 Hours: 11 am–10 pm Tues–
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Thurs, 11 am–midnight Fri–Sat, 10:30 am–9 pm Sun 63 Diner $ 5801 Highway 763 N.
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www.63diner.com Hours: 11 am–9 pm Tues–Sat, Closed Sun–Mon Abigail’s $$–$$$$ ( 206 Central St., Rocheport 573-698-3000 Hours: 11 am–2 pm, 5 pm– last party leaves Wed–Sun, Closed Mon–Tues Addison’s $–$$$ ((except Fri–Sat) Y _ 709 Cherry St. 573-256-1995 www.addisonssophias.com/ addisons Hours: 11 am–midnight Mon– Sat (bar until 1), 11 am–11 pm Sun (bar until midnight) Bleu Restaurant & Wine Bar $–$$$$ 811 E. Walnut St. 573-442-8220 www.bleucolumbia.com Hours: 11 am–8 pm Mon, 11 am–10 pm Tues–Sat, 10 am–10 pm, brunch 10 am–2 pm Sun Cat’s Kitchen $ 1502 Paris Road 573-443-0991 Hours: 6 am–2pm Mon– Thurs, 6am–8 pm Fri, 6am–11 am Sat, Closed Sun Cattle Drive $–$$ 7 N. Sixth St. 573-817-2000 Hours: 4 pm–midnight Mon– Thurs, 11 am–midnight Fri-Sun Claire’s Café $ 595 N. Route B, Hallsville 573-696-2900
Hours: 6 am–8pm Mon–Sat, 7 am–2pm Sun Coley’s American Bistro $–$$$ ( Y _ 15 S. Sixth St. 573-442-8887 coleysamericanbistro.com Hours: 11 am–2 pm and 4– 10 pm Mon–Thurs, 11 am– 2 pm and 4–11 pm Fri, 11 am–11 pm Sat, 4–9 pm Sun D. Rowe’s $-$$$ _ ((6+) 1005 Club Village Drive 573-443-8004 www.drowes restaurant.com Hours: 11 am–10 pm Mon– Thurs, 11 am–11 pm Fri–Sat, 11 am–9 pm Sun (bar until 1:30 am) Flat Branch Pub & Brewing $-$$$ _ 115 S. Fifth St. 573-499-0400 www.flatbranch.com Hours: 11 am–midnight daily G&D Steak House $-$$$ 2001 W. Worley St. 573-445-3504 Hours: 11 am–9 pm daily The Heidelberg $–$$ _ 410 S. Ninth St. 573-449-6927 www.theheidelberg.com Hours: 11 am–1 am Mon– Sat, 10 am–midnight Sun Houlihan’s $-$$ 2541 Broadway Bluffs Drive
573-815-7210 Hours: 11 am–10 pm Mon– Thurs, 11 am–11 pm Fri–Sat, 11 am–10 pm Sun Jersey Dogs $ 5695 Clark Lane, Suite P 573-355-4106 www.twitter.com/JdogsDogs Hours: 10 am–3 pm Mon– Tues, Thurs–Fri, 10 am–5 pm Sat, Closed Wed & Sun Jimmy’s Family Steakhouse $-$$$ _ 3101 S. Providence Road 573-443-1796 Hours: 11 am–9 pm Mon– Thurs, 11 am–9:30 pm Fri–Sat Mad Cow $ _ 503 E. Nifong Blvd.
(Rock Bridge Shopping Center) 573-214-0393 www.madcowcomo.com
Hours: 10 am–9 pm daily
Mugs Up Drive-In $ 603 Orange St. 573-443-7238 Hours: 11 am–8 pm Mon– Thurs, 11 am–9 pm Fri– Sat, Closed Sun, Closed Nov–Feb Murry’s $-$$$ 3107 Green Meadows Way 573-442-4969 www.murrysrestaurant.net Hours: 11 am–midnight Mon– Sat, Closed Sun Tellers Gallery and Bar $$–$$$$ Y 820 E. Broadway 573-441-8355 Hours: 11 am–12:30 am Mon–Sat (bar until 1:30 am), Closed Sun
Trailside Cafe & Bike Shop $ 700 First St., Rocheport 573-698-2702 www.trailsidecafebike.com Hours: 9 am–6 pm Mon– Tues, Closed Wed, 9 am–7 pm Thurs–Fri, 8 am– 7 pm Sat, 9 am–7 pm Sun
lll ASIAN ABC Chinese Cuisine $-$$$$ 3510 I-70 Drive S.E. 573-443-3535 www.abcchinesecuisine.com Hours: 11 am–3 pm and 4:30 pm–9 pm Sun–Mon & Wed–Thurs, 11 am–3 pm and 4:30 pm–10 pm Fri & Sat, Closed Tues Bamboo Terrace $$ 3101 W. Broadway 573-886-5555 Hours: 11 am–9 pm Sun– Thurs, 11 am–10 pm Fri–Sat Bangkok Gardens $–$$ _Y 811 Cherry St. 573-874-3284 www.bangkokgardens.com Hours: 11 am–2 pm Mon- Sat, 5 pm–8:30 pm Mon–Thurs, 5 pm–9:30 pm Fri–Sat, Closed Sun Chim’s Thai Kitchen $ www.letseat.at/ ChimsThaiKitchen 3907 Peachtree Drive 573-777-8626 Hours: 11 am–9 pm Sun–
SPE CI A L A DVE RTI S IN G S E CTION Thurs, 11 am–10 pm Fri–Sat Chopsticks $ _ 1705 N. Providence Road 573-886-9005 Hours: 10 am–10 pm Mon– Thurs, 10 am–11 pm Fri–Sat, 11 am–10 pm Sun
Formosa $ 913A E. Broadway 573-449-3339 Hours: 10 am–10 pm Sun– Thurs, 10 am–11 pm Fri-Sat Geisha Sushi Bar 804 E. Broadway 573-777-9997 Hours: 11 am–2 pm lunch Mon–Sat, 5 pm–9:30 pm dinner Mon–Thurs, 5 pm–10:30 pm dinner Fri– Sat, Closed Sun
House of Chow $-$$ Y 2101 W. Broadway 573-445-8800 Hours: 11 am–2 pm and 4:30 pm–9 pm Mon–Sat, Closed Sun HuHot
Mongolian Grill $–$$ _
3802 Buttonwood Drive 573-874-2000 www.huhot.com Hours: 11 am–9 pm Sun– Thurs, 11 am–10 pm Fri–Sat Jina Yoo’s Asian Bistro $-$$$$ Y ( 2200 Forum Blvd. 573-446-5462 www.jinayoo.com Hours: 11 am–2 pm and 5 pm–9:30 pm Mon–Thurs, 11 am–2 pm and 5 pm– 10 pm Fri, 5 pm–10 pm Sat, 5 pm–8:30 pm Sun Jingo $-$$ 1201 E. Broadway 573-874-2530 Hours: 11 am–11 pm Mon– Tues, 11 am–2 am Wed-Sat, 11:30 am-10:30 pm Sun Kampai Sushi Bar 907 Alley A 573-442-2239 www.kampaialley.com Hours: 11:30 am–2:30 pm Mon-Fri, 5 pm–10 pm Mon– Thurs, 5 pm–11 pm Fri–Sat, 5 pm–9 pm Sun
KUI Korean BBQ $$ 22 N. Ninth St. 573-442-7888 www.kuibbq.com Hours: 11am–2:30 pm, 3:30–9:30 pm Mon–Sat Osaka Japanese Restaurant Sushi Bar and Hibachi Steakhouse $$-$$$ _ 120 E. Nifong Blvd. 573-875-8588 Hours: 11:30 am–2:30 pm Tues–Sat, 5 pm–10 pm Tues–Thurs, 5 pm–10:30 pm Fri–Sat, 5 pm–9:30 pm Sun, Closed Mon Peking Restaurant $ 212 E. Green Meadows Road 573-256-6060 Hours: 11 am–2:30 pm Mon–Sat, 4:30 pm–9:30 pm Mon–Thurs, 4:30 pm–10 pm Fri–Sat, 11 am–3 pm and 4:30 pm–9 pm Sun Saigon Bistro $ _ _ 912 E. Broadway 573-442-9469
Hours: 11 am–7 pm Mon–Thurs, 11 am–8 pm Fri–Sat, Closed Sun Sake $$ ( 16 S. 10th St. 573-443-7253 Hours: 11 am–1:30 am Mon–Sat; Noon–midnight Thip Thai Cuisine $ 904 E. Broadway 573-442-0852 Hours: 11am–2:30 pm, 5–10 pm daily
lll BAKERY
& CAFÉ
B&B Bagel Co. $ 124 E. Nifong Blvd. 573-442-5857 Hours: 6 am–4 pm Mon–Fri, 6 am–3 pm Sat–Sun Cherie’s Cake Boutique & Tea Room 3078 Lindbergh 573 356-6224 www.cheriescake boutique.com Hours: 11 am–3 pm Mon–Fri Dande Café $ 110 Orr St. 573-442-8740 www.dandecafe.com Hours: 7 am–3 pm Mon–Fri, 8 am–3 pm Sat Harold’s Doughnuts $ 114 S. Ninth St. 573-397-6322 www.haroldsdoughnuts.com Hours: 6 pm–2 pm Mon–Sun, 7 pm–1 am Thurs–Sat Hot Box Cookies $ 1013 E. Broadway 573-777-8777 Hours: Noon–midnight Sun, 11 am–midnight Mon-Tues, 11 am–1:30 am Wed–Thurs, 11 am–2:30 am Fri–Sat Main Squeeze Natural Foods Café & Juice Bar $ 28 S. Ninth St. 573-817-5616 www.main-squeeze.com Hours: 10 am–8 pm Mon– Sat, 10 am–3 pm Sun Peggy Jean’s Pies 3601 Buttonwood Drive, Suite E 573-447-PIES (7437) www.pjpies.com
Hours: 10:30 am–5:30 pm Tues–Fri, 9 am–1 pm Sat, Closed Sun–Mon
UKnead Sweets $ 808 Cherry St. 573-777-8808 Hours: 9 am–8 pm Mon– Thurs, 9 am–10 pm Fri–Sat, Closed Sun The Upper Crust Bakery Café & Catering $_ 3107 Green Meadows Way 573-874-4044 www.theuppercrust.biz Hours: 6:30 am–8 pm Mon– Fri, 8 am–8 pm Sat, 8 am–3 pm Sun The Uprise Bakery $ 10 Hitt St 573-256-2265 Hours: 6:30am-8pm daily, bar open 5pm-1am daily
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S PE C I A L A DV E RT I SI N G SE C T I O N
lll BAR & GRILL 1839 Taphouse $ _ 212 E. Green Meadows Drive, Suite 2 573-441-1839
Hours: 4 pm–1:30 am Mon– Sat, 4 pm–midnight Sun Bengals Bar & Grill $_ 227 S. Sixth St. 573-875-2337
Hours: 11 am–1:30 am, Closed Sun
Billiards on Broadway $ _ 514 E. Broadway 573-449-0116 www.billiardson broadway.com Hours: 11 am–1 am Mon–Sat, Noon–midnight Sun
11 am–2 pm and 4 pm–9 pm Tues–Fri, 11 am–9 pm Sat, Closed Sun–Mon
10 W. Nifong Blvd., Suite M 573-441-2211 Hours: 11 am–10 pm daily
D&D Pub and Grub $ 6307 Leupold Court 573-442-7302 www.danddpubgrub.com Hours: 11 am–1:30 am Mon– Sat, 11 am–midnight Sun
McNally’s $ _ 7 N. Sixth St. 573-441-1284 www.mcnallys.biz/mcnallys Hours: 4 pm–1:30 am Mon–Sat
DC’s Bar & Grill $ _ 904 Business Loop 70 E. 573-256-0111 Hours: 11:30 am–1:30 am Mon–Sat
Nash Vegas $ 929 E. Broadway www.facebook.com/ NashVegasBar Hours: 4 pm–1:15 am Tues–Fri, 12 pm–1:15 am Sat, Closed Sun
Deuce Pub & Pit $-$$ _ 3700 Monterey Drive 573-443-4350 Hours: 3 pm–1 am Mon–Wed, 11 am–1 am Thurs-Sat, 11 ammidnight Sun
Booches Billiard Hall $ 110 S. Ninth St. 573-874-9519 Hours: 11 am–midnight Mon– Sat, Closed Sun
The Fifth Down Bar & Grill $ _
Broadway Brewery $-$$$ 816 E. Broadway 573-443-5054 Hours: 5 pm–midnight Mon, 11 am–midnight Tues–Sun
Harpo’s $ _ 29 S. 10th St. 573-443-5418 Hours: 11 am–1 am Mon–Sat, 11 am–midnight Sun
Campus Bar & Grill $ 304 S. Ninth St., Suite 100 573-817-0996 www.campusbarandgrill.com Hours: 11 am–1 am Mon–Sat, 11 am–midnight Sun Cheerleader Pub & Grill $–$$1400 Cinnamon Hill Lane 573-442-6066 Hours: 11 am–11 pm daily
CJ’s in Tiger Country $ _ 704 E. Broadway 573-442-7777 www.cjs–hotwings.com
912 Rain Forest Parkway 573-442-8700 Hours: 11 am–1 am Mon–Sat
www.harpos.com
International Tap House $ 308 S. Ninth St. 573-443-1401 www.internationaltaphouse.com Hours: 1pm–1am Mon–Thurs, Noon–1am Fri, 11am–1am Sat, 11am–midnight Sun KLiK’s $ 205 N. 10th St. 573-449-6692
Hours: 11 am–1 am Mon–Fri, 4 pm–1 am Sat
Legends Restaurant & Bar $–$$ $$
9th Street Public House $ 36 N. Ninth St. 573-777-9782 www.9thstreetpublichouse.com Hours: 3:30 pm–1 am Mon–Fri, noon–1 am Sat, noon–midnight Sun
Pem’s Place $ _ 3919 S. Providence Road 573-447-7070 Hours: 5–9 pm Tues, 5 pm– 1 am Fri–Sat Quinton’s Deli & Bar $ 124 S. Ninth St. 573-815-1047
Hours: 11 am–1 am Mon–Sat, 10 am–3 pm and 5 pm–midnight Sun
SHILOH BAR & GRILL $ _ 402 E. Broadway 573-875-1800 www.shilohbar.com Hours: 11 am–1 am Mon–Sat, 11 am–midnight Sun With live music, TVs on every wall, a huge outdoor patio, and drink specials every day, Shiloh is always busy, but during football season it’s positively teeming. The menu features house favorites, such as the
Shiloh Burger — a beef patty topped with bacon and Swiss. Sports Zone $-$$$ _ 2200 1-70 Drive S.W. (Holiday Inn Executive Center) 573-445-8383 Hours: 11 am–midnight daily Stadium Grill 1219 Fellows Place (Stadium Boulevard & College Avenue) 573-777-9292 www.stadiumgrill columbia.com Hours: 11 am–9 pm Sun–Thurs, 11 am–midnight Fri–Sat
Tiger Club $(_ 1116 Business Loop 70 E. 573-874-0312 Hours: 2 pm–1 am Mon–Sat The Roof $–$$ 1111 E. Broadway Hours: 4–11 pm Mon–Tues, 4 pm –midnight Wed, 4 pm–1 am Thurs–Sat, 4 pm–midnight Sun 573-875-7000 www.theroofcolumbia.com The Tiger Zou Pub & Grill $-$$ _ 3200 Penn Terrace, Suite 121 573-214-0973 Hours: 11:30 am–1 am Mon– Sat, 11:30 am–midnight Sun Trumans Bar & Grill $-$$ _ 3304 Broadway Business Park Court 573-445-1669 www.trumansbar.com Hours: 6 am–1:30 am Mon– Sat, 9 am–midnight Sun Willie’s Pub & Pool $ _ 1109 E. Broadway 573-499-1800
www.williesfieldhouse.com Hours: 11 am–1:30 am Mon– Sat, 11 am–midnight Sun
lll BARBECUE Buckingham Smokehouse BBQ $-$$ www.buckinghamsbbq.com 3804 Buttonwood Drive 573-499-1490 Hours: 11 am–9 pm Sun– Thurs, 11 am–10 pm Fri–Sat
5614 E. St. Charles Road 573-777-7711 Hours: 11 am–9 pm Mon–Thurs, 11am–10 pm Fri–Sat, Closed Sun
Como Smoke and Fire $–$$ 4600 Paris Road, Suite 102 573-443-3473 Hours: 11 am–9 am Mon– Thurs, 11 am–midnight Fri–Sat Lonnie Ray’s Café and BBQ $-$$$ 81 E. Sexton St., Harrisburg 573-874-0020 Hours: 11 am–8 pm Tue–Fri, 8 am–8 pm Sat, Closed Sun–Mon Lutz’s BBQ $$ 200 E. Nifong Blvd. 573-636-4227 Hours: 10 am–8 pm Mon-Sat, Closed Sun Ranch House BBQ $ 1716 Lindberg Drive 573-814-3316 Hours: 7 am–9 pm Mon–Thurs, 7 am–10 pm Fri–Sat, Closed Sun Rocheport Bike And BBQ $ 103 Pike St., Rocheport 573-698-3008 Hours: 11 am–7 pm Wed–Sun
Shotgun Pete’s BBQ Shack $ 28 N. Ninth St. 573-442-7878 Hours: 11:30 am–9:30 pm Tues–Thurs, 11:30 am–2 am Fri, Noon–midnight Sat, Closed Sun–Mon Smokin’ Chick’s BBQ Restaurant $-$$$ _ 3310 W. Broadway 573-256-6450 www.smokinchicksbbq.com Hours: Mon–Sun 11 am–9 pm
lll BREAKFAST & DINERS Broadway Diner $
22 S. Fourth St. 573-875-1173 Hours: 5 am–3 pm Sun–Mon, reopen 11 pm–3 pm the following day Thurs–Sat
Café Berlin $ 220 N. 10th St. 573-441-0400
www.cafeberlinincomo.com Hours: 8 am–2 pm, 5pm–1am Mon–Sat, 8 am–2pm, 5pm– midnight Sun
Ernie’s Café & Steakhouse $ 1005 E. Walnut St. 573-874-7804 Hours: 6:30 am–2:45 pm daily Lucy’s Corner Café $ 522 E. Broadway 573-875-1700 Hours: 6 am–2 pm Mon–Fri, 7 am–1 pm Sat-Sun
lll COFFEE Coffee Zone $ 11 N. Ninth St. 573-449-8215 Hours: 6:30 am–9 pm MonSat, 8 am-9 pm Sun
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Dunn Bros. Coffee _ 1412 Forum Blvd. 573-446-4122 www.dunnbros.com Hours: 6 am–8 pm Mon–Fri, 7 am–6 pm Sat–Sun Fretboard Coffee $ 1013 E. Walnut St. 573-227-2233 www.fretboardcoffee.com Hours: 7 am–3 pm Mon–Fri, 8 am–3 pm Sat–Sun It’s Coffee and Yogurt $ 2300 Bernadette Drive (Columbia Mall) 573-256-1077
Hours: 10 am–9 pm Mon–Sat, 11 am–6 pm Kaldi’s Coffeehouse $ www.kaldiscoffee.com 29 S. Ninth St. 573-874-2566 Hours: 6 am–11 pm Mon–Fri, 7 am–11 pm Sat–Sun 2902 Forum Blvd., Suite 103 573-874-1803 Hours: 7:30 am–7 pm Mon– Fri, 7:30 am–6 pm Sat, 7:30 am–5 pm Sun 1400 Forum Blvd. (Schnucks) 573-446-2800 Hours: 6 am–8 pm daily
Lakota Coffee Co. $ 24 S. Ninth St. 573-874-2852 www.lakotacoffee.com Hours: 6 am–midnight daily Lollicup Tea Zone 23 S. Ninth St. 573-256-1933 2300 Bernadette Drive (Columbia Mall) 573-447-4701 www.lollicup.com Hours: 10:30 am–10 pm Mon–Sat, 11:30 am–5 pm Sun (Ninth Street), 10 am– 9 pm Mon–Sat, 11 am– 6 pm Sun (Columbia Mall) Shortwave Coffee $ 915 Alley A 573-214-0880 www.shortwavecoffee.com Hours: 7 am–1 pm Mon–Fri, Closed Sat & Sun
lll DELI Hoss’s Market & Rotisserie $–$$$ 1010A Club Village Drive 573-815-9711 www.hosssmarket.com Hours: 10 am–8 pm Mon–Sat, Closed Sun Lee Street Deli $ 603 Lee St. 573-442-4111 www.williesfieldhouse.com/lsd Hours: 9 am–7 pm Mon–Fri, 1 am–3 am Fri & Sat late-night, 10 am–5 pm Sat–Sun New Deli $ _ 3200 Vandiver Drive, Suite 10A 573-474-2200 Hours: 11 am–8 pm Mon–Sat New York Deli $ 1301 Vandiver Drive 573-886-3354 Hours: 8 am–6:30 pm Mon–Fri, 9 am–3 pm Sat, Closed Sun Pickleman’s Gourmet Café $–$$ www.picklemans.com 2513 Old 63 S. 573-886-2300 Hours: 10 am–2 am daily 1106 E. Broadway 573-875-2400 Hours: 10 am–2 am Sun–Wed, 10 am–2:30 am Thurs–Sat 3103 W. Broadway, Suite 105 573-875-0400 Hours: 10 am–10 pm
S PE CI A L A DVE RTI S IN G S E CTION
Sub Shop $ www.subshopinc.com 573-449-1919 209 S. Eighth St. Hours: 8 am–midnight Mon–Fri, 10 am–midnight Sat-Sun 2105 W. Worley St. Hours: 10 am–9 pm daily 212 Green Meadows Road Hours: 10 am–9 pm daily 601 Business Loop 70 W., Suite 203 (Parkade Center) Hours: 8 am–8 pm Mon–Fri
The SandWitch at Eastside Tavern $$ 1016A E. Broadway 573-268-1169 www.facebook.com/ columbiasandwich Hours: 11 am–10 pm Tues–Sat
lll DESSERT
& ICE CREAM Cold Stone Creamery 904 Elm St., Suite 100 573-443-5522 www.coldstone creamery.com Hours: Noon–10:30 pm Sun–Thurs, Noon–11 pm Fri–Sat Freddy’s Frozen Custard & Steakburgers $ 100 Brickton Road 573-442-2415 Hours: 10:30 am–10 pm Sun–Thurs, 10:30 am–11 pm Fri–Sat
Randy’s Frozen Custard $ 3304 W. Broadway Business Park 573-446-3071 Hours: 11 am–9:30 pm, Mon–Thurs, 11 am–10:30 pm Fri-Sat, 11 am–9:30 pm Sun Sparky’s Homemade Ice Cream $
21 S. Ninth St. 573-443-7400 Hours: 11 am–11 pm daily (March–Dec) Closed Sun–Thurs (Jan–Feb)
lll FINE DINING 11Eleven $-$$$$
1111 E. Broadway 573-875-7000 thebroadwaycolumbia.com Hours: 6 am to 10 pm Sun– Thurs, 6 am to 11 pm Fri–Sat
CC’s City Broiler $$$–$$$$ Y 1401 Forum Blvd. 573-445-7772 www.ccscitybroiler.com Hours: 5 pm–10 pm daily Chris McD’s Restaurant & Wine Bar $$–$$$$ Y ((5+) 1400 Forum Blvd. #6 573-446-6237 www.chrismcds.com Hours: 4:30 pm–10 pm Mon–Sat, Closed Sun Churchill’s $$$$ ( 2200 I-70 Drive S.W. (Holiday Inn Executive Center) 573-445-8531 Hours: 5:30 pm–10 pm Tues–Sat Glenn’s Café $$–$$$$ (Y _ 29 S. Eighth St. 573-875-8888 www.glennscafe.com Hours: 10 am–11 pm Mon–Sat, 10:30 am–11 pm Sun
Grand Cru Restaurant $$–$$$$ ( _ Y 2600 S. Providence Road 573-443-2600 Hours: 11 am–late night Mon–Fri, 5 pm–late night Sat, Closed Sun Jack’s Gourmet $$–$$$$ ( Y 1903 Business Loop 70 E. 573-449-3927 www.jacksgourmet restaurant.com Hours: 4 pm–10 pm Mon– Sat, Closed Sun LES BOURGEOIS BISTRO $–$$$$ ( Y _ 12847 W. Highway BB, Rocheport 573-698-2300 www.missouriwine.com Hours: 11 am–8 pm TuesSat, 11 am–3 pm Sun, Closed Mon Mar–Oct: 11 am–9 pm Tues–Sat, 11 am–3 pm Sun,Closed Mon Les Bourgeois, situated on a bluff overlooking the Missouri River as it winds through a thick grove of trees, can easily claim one of the best views in central Missouri. One of Missouri’s largest wineries, every aspect of production, from the vineyard to the bottle, happens on-site. The famed appetizer every diner must sample is Gorgonzola cheesecake, served warm with basil pesto, tomato coulis and toasted Ellis Bakery bread. Room 38 Restaurant & Lounge $–$$$ Y _ ( 38 N. Eighth St. 573-449-3838 www.room-38.com Hours: 11 am–1 am MonSat, Closed Sun Sophia’s $–$$$ Y _(except Fri and Sat) 3915 S. Providence Road 573-874-8009 www.addisonssophias. com/sophias Hours: 11 am–midnight Mon-Sat, 11 am–11 pm Sun Sycamore
$$$ Y ( 800 E. Broadway 573-874-8090 www.sycamorerestaurant.com Hours: 11 am–2 pm Mon– Fri, 5 pm–10 pm Mon–Sat, bar open until 11 pm Mon– Thurs and midnight Fri–Sat, Closed Sun
Trey $$$
21 N. Ninth St. 573-777-8654 Hours: 11 am–10 pm Tues–Sun
The Wine Cellar & Bistro $$$ ( Y 505 Cherry St. 573-442-7281 www.winecellarbistro.com
Hours: 11 am–2 pm Mon–Fri, 5–10 pm Mon–Sat, 5–9 pm Sun
lll FOOD TRUCKS CoMo Dough Wood Fired Pizza Pizza 573-356-3898 www.comodough.com Lilly’s Cantina Baja Midwest Fusion 573-355-4831 www.lillyscantina.com
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SP E C I A L A DV E RT I SI N G SECT IO N Jamaican Jerk Hut $ Jamaican 573-694-6086 www.facebook.com/ JamJerkHut
Jersey Dogs $ Hot Dogs 573-355-4106 Kona Ice $ Flavored Shaved Ice 573-819-5432 www.facebook.com/ konaicecomo Ozark Mountain Biscuit Co. $ Southern Cuisine 573-999-9323 www.ozarkmountainbiscuits. com Pepe’s Taco Truck $ Mexican
573-268-4503 www.pepesofcolumbia.com Playing With Fire Wood Fired Pizza $ Pizza 573-579-1192 www.pwfpizza.com Sunflower Waffle Co. $ Chicken & Waffles 573-340-8925 www.twitter.com/ SunflowerWaffle
lll INTERNATIONAL Café Poland $ 807 Locust St. 573-874-8929 Hours: 10:30 am–7:30 pm Mon–Fri Casablanca Mediterranean Grill $–$$ _ 501 Elm St. 573-442-4883 www.casablanca-grill.com Hours: 11 am–10 pm Mon– Sat, noon–5 pm Sun Curries Indian ToGo Restaurant $ 2518 Business Loop 70 E. 573-355-5357 www.currieskitchen.com Hours: 4 pm–10 pm Mon– Sun Günter Hans $
7 Hitt St. 573-256-1205 www.gunterhans.com Hours: 4 pm–11 pm Mon–Thu, 11 am–11 pm Fri–Sat, Closed Sun
India’s House $–$$ 1101 E. Broadway 573-817-2009 Hours: 11 am–2:30 pm, 5 pm–9:30 pm Mon–Sat, 5 pm–9 pm Sun International Café $–$$ 26 S. Ninth St.
573-449-4560 Hours: 11 am–9 pm daily Oasis Mediterranean Cafe $ 2609 E. Broadway 573-442-8727 Hours: 10 am–8 pm Mon– Sat, 12–6 pm Sun Olive Café $–$$ 21 N. Providence Road 573-442-9004 Hours: 10 am–9 pm Mon– Sat, 10 am–8 pm Sun Rush’s Pizzeria & Bakery $–$$$ _ 1104 Locust St. 573-449-RUSH (7874) Hours: 11 am–10 pm Mon– Thurs, 11 am–2:30 am the next day Fri–Sat, 4 pm– 10 pm Sun
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Taj Mahal $–$$ (
500 E. Walnut St., Suite 110
573-256-6800 Hours: 11 am–2:30 pm, 5 pm–9:30 pm daily
lll ITALIAN Babbo’s Spaghetteria $$ _ 1305 Grindstone Parkway 573-442-9446 www.babbos spaghetteria.com Hours: 11 am–2 pm and 5 pm–9 pm Mon–Thurs, 11 am–2 pm and 5 pm– 10 pm Fri, 5 pm–10 pm Sat, Noon–8 pm Sun Italian Village $–$$$ _ 711 Vandiver Drive #B 573-442-8821 Hours: 10 am–11 pm Sun–Thurs, 10 am–midnight Fri–Sat The Pasta Factory $–$$ _ ( Y 3103 W. Broadway, Suite 109
573-449-3948 www.thepastafactory.net Hours: 11 am–10 pm Sun– Thurs, 11 am–10:30 pm Fri–Sat Umbria Rustic Italian $-$$$$ 904 Elm St., Suite 108 573-447-UMBR (8627) www.umbriaitalian.com Hours: 11 am–10 pm Sun– Thurs, 11 am–11 pm Fri–Sat
lll MEXICAN Carlito’s $ 12 Business Loop 70 E. 573-443-6370 Hours: 11 am–7 pm Mon– Fri, Closed Sat–Sun El Campo Azul $–$$ 504 Business Loop 70 W. 573-442-3898 Hours: 11 am–10 pm daily El Jimador $ _ 3200 Penn Terrace 573-474-7300 Hours: 11 am–10 pm Mon– Thurs, 11 am–10:30 pm Fri–Sat, 11 am–9 pm Sun El Maguey 901 E. Nifong Blvd. 573-874-3812 21 Conley Road 573-443-7977 Hours: 11 am–10 pm MonThurs, 11 am–10:30 pm Fri–Sat El Rancho $ 1014 E. Broadway 573-875-2121 Hours: 11 am–2 am Mon– Wed, 11 am–3 am Thurs– Sat, 11 am–11 pm Sun El Tigre $–$$$
10 W. Nifong Blvd., Suite M 573-442-2983 Hours: 11 am–10 pm Mon–Sat, 11 am–8 pm Sun José Jalapeños $( _ 3412 Grindstone Parkway 573-442-7388 www.josejalapenos.com Hours: 11 am–10 pm Mon– Thurs, 11 am–10:30 pm Fri–Sat
La Siesta Mexican Cuisine $-$$ _ www.lasiestamex.com 33 N. Ninth St. 573-449-8788 3890 Range Line St., Suite 115 573-228-9844 Hours: 11–10 pm Mon– Wed, 11–10:30 pm Thurs– Sat,11 am–9 pm Sun
SPE CI A L A DVE RTI S IN G S E CTION La Terraza Grill $ 1412 Forum Blvd., Suite 140 573-445-9444 www.ltmexican.com Hours: 7 am–10 pm, Mon– Thurs, 10:30 am–10:30 pm Fri–Sat, 7 am–9 pm Sun Las Margaritas $
10 E. Southampton Drive 573-442-7500 Hours: 11 am–10 pm Sun–Thurs, 11 am–10:30 pm Fri–Sat
Mi Tierra 2513 Old 63 S. 573-214-0072 Hours: 10 am–10pm Mon– Thurs, 10 am–10:30 pm Fri–Sat, 10 am–9 pm Sun Pancheros Mexican Grill $ 421 N. Stadium Blvd. 573-445-3096 www.pancheros.com Hours: 10:30 am–10 pm Sun–Thurs, 10:30 am–11 pm Fri–Sat Rio Grande Mexican Restaurant $ 3306 W. Broadway Business Park 573-445-2946 Hours: 11 am–10 pm Sun– Thurs, 11 am–11 pm Fri–Sat
lll PIZZA Angelo’s Pizza and Steak House $_( 4107 S. Providence Road 573-443-6100 www.angelospizza andsteak.com Hours: 11 am–10 pm Mon– Sat, 11 am–9 pm Sun Arris’ Pizza $–$$$ _ ( 1020 E. Green Meadows Road 573-441-1199 www.arrispizzaonline.com Hours: 11 am–10 pm Mon–Thurs, 11 am–11 pm Fri–Sat,11 am–10 pm Sun G&D Pizzaria $–$$$ _ 2101 W. Broadway 573-445-8336 gdpizzasteak.com Hours: 11 am–10 pm Mon–Sat, Closed Sun George’s Pizza and Steakhouse $–$$ 5695 Clark Lane 573-214-2080 Hours: 11 am–10 pm daily Gumby’s Pizza & Wings 1201 E. Broadway 573-874-8629, www.gumbyspizza.com www.gumbyscolumbia.com Hours: 10:30 am–2 am Mon–Wed, 10:30 am– 3 am Thurs–Sat, 10:30 am–midnight Sun Kostaki’s Pizzeria $$$ www.kostakispizzeria.com 2101 Corona Road #105 573-446-7779 Hours: 11 am–10 pm Mon–Thurs, 11 am–11 pm Fri–Sat, Closed Sun 3412 Grindstone Parkway 573-446-7779 Hours: 4–10 pm Mon–Wed, 4–11 pm Thurs, 4 pm– midnight Fri, 10 am–midnight Sat, noon–10 pm Sun
Pickleman’s Gourmet Café $–$$ www.picklemans.com 2513 Old 63 S. 573-886-2300 Hours: 10 am–2 am daily 1106 E. Broadway 573-875-2400 Hours: 10 am–2 am Sun– Wed, 10 am–2:30 am Thurs–Sat 3103 W. Broadway, Suite 105 573-875-0400 Hours: 10 am–10 pm
Playing With Fire $ 573-579-1192 www.pwfpizza.com
Shakespeare’s Pizza $–$$ _ www.shakespeares.com 227 S. Ninth St. 573-449-2454 Hours: 11 am–10 pm Sun–Thurs, 11 am–1:30 am Fri–Sat 3304 W. Broadway Business Park Court #E 573-447-1202 Hours: 11 am–10 pm Sun– Thurs, 11 am–11 pm Fri–Sat 3911 Peachtree Drive 573-447-7435 Hours: 11 am–10 pm Sun–Thurs, 11 am–11 pm Fri–Sat Southside Pizza & Pub $–$$ 3908 Peachtree Drive 573-256-4221 www.southsidepizza andpub.com Hours: 3 pm–1:30 am Mon–Fri, 11 am–1:30 am Sat, 11 am–midnight Sun Pizza Tree $-$$$$ 909 Cherry St. 573-874-9925 www.pizzatreepizza.com Hours: 11 am–10 pm Sun–Wed, 11 am–2 am Thurs–Sat Tony’s Pizza Palace $ 416 E. Walnut St. 573-442-3188 Hours: 11 am–2 pm Mon–Fri,4 pm–11 pm Mon–Thurs, 4 pm–12:30 am Fri–Sat, 4 pm–9 pm Sun
lll SOUTHERN
& HOMEST YLE Dexter’s Broaster Chicken $ 711 Vandiver, Suite A 573- 447-7259 Hours: 10:30 am–10:30 pm, Mon–Sun
Jazz, A Louisiana Kitchen $–$$$ 214 Stadium Blvd. 573-443-5299 www.jazzkitchens.com Hours: 11 am–9 pm Sun–Mon,11 am–10 pm Tues–Thurs, 11 am–11 pm Fri–Sat JJ’s Cafe $ (_ 600 Business Loop 70 W. 573-442-4773 www.jjscafe.net Hours: 6:30 am–2 pm daily Lee’s Famous Recipe Chicken 2316 Paris Road 573-474-5337
2200 W. Ash St., Suite 102 573-445-6650 www.showmelees.com Hours: 10 am–9 pm Sun–Thurs, 10 am–10 pm Fri–Sat
Midway Family Restaurant 6401 Highway 40 W. 573-445-6542 www.midwayexpo.com Hours: 24 hours, 7 days a week Perche Creek Café $ 6751 Highway 40 W. 573-446-7400 Hours: 6 am–2 pm Mon–Sat, 7 am–Noon Sun Zaxby’s $–$$ www.zaxbys.com 1411 Cinnamon Hill Lane 573-442-2525 Hours: 10:30 am–10 pm Sun–Thurs, 10:30 am–11 pm Fri–Sat 3922 S. Providence Road 573-447-8500 Hours: 10:30 am–10 pm Sun–Thurs, 10:30 am–11 pm Fri–Sat v
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CELEBRATE
WEDDINGS & SOCIETY KRISTEN & JEFFREY’S WEDDING STORY
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KATE & ERIC’S WEDDING STORY
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ANNOUNCEMENTS
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ON THE TOWN
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HEARTS A FLURRY This kid-friendly craft is perfect for adding a fun decoration to the home, or as a photo booth backdrop. You’ll need colored scrapbooking paper, monofilament illusion cord, clear tape and a heart punch. Measure the height of the space you’d like to hang the garlands from (starting from the ceiling) and then cut the number of cords to that length that you’ll need to fill the space. Punch out enough hearts to space equally (2 to 3 inches). Lay the cords out and tape the top and bottom down. Tape the hearts to the cords. Hang from the ceiling in staggered rows. Enjoy and snap away! — MORGAN McCARTY
PHOTO BY L.G. PATTERSON FEBRUARY 2015 INSIDE COLUMBIA
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a wedding story l BY WEDDINGS EDITOR ANITA NEAL HARRISON
Kristen Johnson & Jeffrey Richter Married August 2, 2014
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PHOTOS BY EPAGAFOTO
risten Johnson and Jeffrey Richter were 16-year-olds when they met in a Jefferson City High School chemistry class. They became friends but never dated, and after graduation, more than 10 years passed before they ran into each other again. In 2012, Kristen returned to Columbia after spending three years as a “travel nurse,” taking positions lasting four to 17 weeks in cities across the United States. During the Christmas season following her return, one of her friends — who later served as her maid of honor — invited her out to a restaurant. The friend invited Jeffrey as well. After that meeting, it took five more
months for Kristen and Jeffrey to begin dating, but once they did, “we knew pretty quickly that this relationship was headed toward marriage,” Kristen says. In fact, just three months in, Kristen and Jeffrey were picking out a ring. Kristen thought they would wait to make the engagement official until November or December 2013, but Jeffrey proposed in August, as soon as he had Kristen’s ring. “He said he didn’t want to wait any longer, that he thought we should be engaged now and share the happy news,” Kristen says. Kristen and Jeffrey were wed on Aug. 2, 2014, inside historic Senior Hall on the Stephens College campus. The Rev. Molly Housh Gordon of Unitarian Universalist Church officiated. Kristen wore a fit-and-flare, ivory and silver gown by Allure. The lace top of the gown softly transitioned into cascading organza. The fitted dropped-waist bodice featured a dramatic V-neckline and a satin band accented with Swarovski crystals. Kristen wore her hair parted on the side and pulled back in a low updo of curls, which she covered with a short, simple veil. She pulled the veil forward for a birdcage effect in some photos but wore it back during the ceremony. She carried a white and blue bouquet of Asiatic lilies, gardenias, roses, hydrangeas, delphinium and seeded eucalyptus. Kristen’s bridesmaids wore sleeveless, knee-length dresses in cobalt blue, with T-backs, V-necklines and ruching on the bust and banded waist. The bridesmaids carried an assortment of colorful flowers, including pale yellow dahlias, fuchsia mini roses, Asiatic lilies, blue delphinium and greenery. Jeffrey wore a black Byron suit with a white dress shirt with French cuffs and a cobalt blue tie. His boutonniere was a single white rose with blue delphinium and seeded eucalyptus. Jeffrey’s groomsmen wore their own black suits with white dress shirts and cobalt-blue ties. Their boutonnieres were white carnations with blue delphinium and seeded eucalyptus. At Senior Hall, natural light flooded the ceremony through floor-to-ceiling windows. Instead of exchanging traditional vows, Kristen and Jeffrey tweaked some vows they found in a Psychology Today article. The readings were an ex-
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The Details BRIDAL GOWN
Clarice’s Bridal, St. Louis
BRIDESMAIDS’ GOWNS Macy’s
GROOM’S SUIT Binghams
HAIRSTYLING
Genesis Salon
MAKEUP/EYELASHES Aesthetic Studio
NAILS
Riversong Spa & Salon
PHOTOGRAPHY
epagaFOTO, Kansas City
FLORIST Hy-Vee
STATIONERY
The Iris & The Bee
DJ
Complete Music
TROLLEY
The Trolley Co., Jefferson City
CAKE
The Velvet Cupcake
CATERING
University Club
REHEARSAL DINNER Sophia’s
RINGS
International Diamond, Clayton
PHOTO BOOTH
Redlight Photobooth
ACCOMMODATIONS
The Broadway Hotel
WEDDING COORDINATOR Natalie Imhoff, The Bridal Solution
REGISTRY Macy’s
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cerpt from Illusions by Richard Bach and the poem Us Two by A.A. Milne. “People told us it was the most unique and beautiful ceremony they had seen in a while,” Kristen adds. “Every aspect of our ceremony was completely original and specific to us as a couple, and we were very happy and proud of that.” A reception followed at Memorial Union on the University of Missouri campus. The scheme was vintage and classy. Dark wine bottles served as centerpieces, holding various twigs and greenery. The bottles sat on burlap squares, surrounded with low candles and a scattering of small peacock feathers. A tag featuring the couple’s monogram adorned the necks of the wine bottles; the table’s cards used various graphic designs pertaining to the couple’s life. For example, one card had a silhouette of two cats, along with a blurb about the couple’s two black kittens. Another card displayed an anesthesia mask face and a paragraph about Kristen’s pursuit of her master’s degree in nurse anesthesia. The reception began with dinner, followed by a fun, celebratory dance. The dance floor was full the entire evening, until the end of the
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last song. “I couldn’t have asked for a better reception,” Kristen says. For the cake cutting, Kristen and Jeffrey cut a small 6-inch cake, with white-on-white detailing. Guests were treated to an assortment of colorful cupcakes in scrumptious flavors, as well as petit fours in the traditional flavors of almond cake and chocolate. Kristen and Jeffrey spent eight days and seven nights in the Dominican Republic at the Royal Suites Turquesa resort in Punta Cana. Kristen continues her studies in nurse anesthesia at Webster University, where she expects to receive her master’s degree in March. She lives in Webster Groves now but will return to Columbia after graduation. Jeffrey, meanwhile, is an accountant with Clarence Jett, CPA LLC in Columbia. He also maintains Richter Accounting LLC in the St. Louis area. Jeffrey is working toward his CPA and is enrolled in an online program at Post University. Kristen is the daughter of Betty Johnson of Jefferson City and the late Sidney Johnson. Jeffrey is the son of Harry and Suzanne Richter of Jefferson City.
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a wedding story l
BY WEDDINGS EDITOR ANITA NEAL HARRISON
Kate Manion & Eric Tobben Married June 14, 2014
PHOTOS BY DAVID OWENS PHOTO-GRAPHY
E
ric Tobben and Kate Manion found each other online. After they connected, Kate discovered she and Eric had some mutual Facebook friends, so she asked about him. The friends gave glowing reports, so on Aug. 12, 2013, Eric and Kate met at Truman’s for some karaoke — along with about 20 of Kate’s friends from Columbia Entertainment Company. In-between songs, Kate and Eric talked all night as if they’d known each other for years. They felt like friends from the very beginning and planned a second “proper” date for dinner and a movie — by themselves, this time. Three months later, Eric and Kate spent a weekend at the historic Elms Hotel & Spa in Excelsior Springs, the same hotel where President Harry S. Truman spent election night 1948. After breakfast on Saturday, Nov. 9, Kate went back to their room and found a dozen long-stemmed roses and a card. She read the card and when she turned around, found Eric on one knee with a ring. She immediately said, “Yes!” He responded that he didn’t even get to ask the question! So then he asked, and Kate said, “Yes,” again. Eric and Kate were wed on June 14, 2014, at Our Lady of
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Lourdes Catholic Church. The Rev. Michael Brooks, a church deacon, officiated. The wedding had a 1920s theme. Kate wore a two-piece sheath silver and ivory gown, with a charmeuse satin slip beneath a lace appliqué overlay embellished with embroidery and crystal. Kate accessorized with a Great Gatsby-inspired ring bracelet, chandelier earrings, and a pearl and crystal necklace that trailed down the plunging V of the gown’s back. She wore her hair in a side-swept bun with finger waves in front, and finished off her vintage look with an art deco satin headband encrusted with sunbursts of crystals and ivory pearls. She also wore a Juliet cap English net veil. Her bouquet was a stunning cascade of green mini hydrangeas, green mini cymbidium orchids, peach-pink garden roses and cream roses with green hanging amaranthus, cream feathers and strings of pearls and rhinestones trailing below. Kate’s bridesmaids wore flowing floor-length chiffon gowns in a pale mint green, and they carried bouquets of cream and peach roses accented with cream feathers. Eric wore a black tuxedo with a white vest, white bow tie and a
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THE DETAILS BRIDAL GOWN Norman’s Bridal, Lebanon
BRIDESMAIDS’ GOWNS Norman’s Bridal, Lebanon
TUXEDOS Men’s Wearhouse
HAIRSTYLING Green Meadows Hair Co. & Spa
PHOTOGRAPHY David Owens Photo-Graphy
FLOWERS Kent’s Floral Gallery
CRYSTAL TREES Allen’s Flowers
WEDDING MUSICIANS Anju Chandy, pianist; Ryan Kenny, vocalist; Debbie Priesmeyer of Rolla, vocalist
CAKES Kathleen Manion of Rolla, bride’s mother
HOME-BREWED ALE Josh Stacy, Public House Brewing Co., Rolla
REHEARSAL DINNER Bleu Restaurant
RINGS Helzburg Diamonds
VIDEOGRAPHER Benjamin Hedrick
DANCE INSTRUCTOR Lucy Holden with Ballroom Rendezvous – Como Ballroom & Latin Dancesport
WEDDING BOUQUET PRESERVATION Botanicals, St. Louis
REGISTRY Bed Bath & Beyond; Macy’s
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green mini cymbidium orchid boutonniere, accented with cream feathers. His groomsmen also wore black tuxes but with pale, mint green vests and bow ties and peach-pink rose boutonnieres, also accented with feathers. The ceremony was a traditional Catholic wedding Mass. Eric and Kate exchanged traditional vows and incorporated an Irish handfasting ceremony, in which their hands were tied together using cords the bride had made. After the wedding, the bride and groom were surprised to find a 1920s Ford convertible Coupe waiting to take them to their reception. A friend had arranged for the stylish ride. The reception took place in The Tiger Hotel ballroom. As guests entered the hotel, they were welcomed with 1920s-inspired cocktails at an open bar and a Champagne tower. The gift table held an antique typewriter for guests to type messages to the bride and groom; a vintage suitcase collected cards. The ballroom itself was decorated with 1920s opulence and flair. Cocktail tables held mercury glass mint julep cups filled with cream hydrangeas and feathers, surrounded by candles in mercury glass holders. The mint and pink fabricdraped large tables alternated centerpieces of crystal trees and tall glass cylinder vases with white carnation balls accented with pearls, rhinestone sprays, green orchids, cream plumes and green hanging amaranthus. The couple’s first dance was to “Cheek to Cheek,” a song written by Irving Berlin, sung by Fred Astaire and danced to by Fred Astaire and Ginger Rogers in the 1935 movie “Top Hat.” A local professional ballroom dancer choreographed
Kate and Eric’s performance, which drew wild cheers from the guests. The celebration continued with dancing and libations. Guests enjoyed Champagne in vintage coupes, a glass popular in the 1920s, and as a token of their thanks and to celebrate the repeal of Prohibition, the bride and groom gave guests bottles of home-brewed cream ale. Kathleen Manion, mother of the bride, created the four-tiered wedding cake. The tiers alternated between square and round; each tier had its own design, incorporating silver and gold art deco fans, gold dust, crystal jewels, pearls and the couple’s monogram. Green cymbidium orchids and pink garden roses served as the topper. The groom’s cake, also made by Kate’s mother, was decorated like a 1920s St. Louis Cardinals World Series jersey. The day after the wedding, Kate and Eric left for a 10-day honeymoon in Kauai, Hawaii. They stayed in a condo in sunny southern Poipu and in a bed and breakfast in northern Hanalei. Their island exploration included a helicopter tour with a landing at Jurassic Falls, hiking part of the Kalalau Trail, sunset cruises, snorkeling and visiting a variety of beaches off the beaten path. Kate and Eric make their home in Columbia and are expecting their first child — a “honeymoon baby,” Kate says with a smile — in March. Kate is the daughter of Tom and Kathy Manion of Rolla and is a third-grade teacher at Derby Ridge Elementary School. Eric is the son of Dave and Lucy Tobben of Washington, Mo., and serves as a correctional officer with the Boone County Sheriff ’s Department.
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announcements
Joyful Occasions Mid-Missouri brides and grooms share their happy news. JESSICA BYINGTON and WILLIAM NAYLOR married on Sept. 6 at the Wulff family farm in Columbia. Jessica is the daughter of Tammy and Bill Byington of Columbia. She graduated from the Moberly Area Community College allied health nursing program with a Licensed Practical Nursing certification in 2011 and is currently working on her associate’s degree in nursing. William is the son of Sharon and Walter Naylor of Columbia. He graduated from Linn State Technical College with a degree in heating, ventilation and air conditioning technology in 2013 and currently works at Chapman’s Heating & Air Conditioning.
EMILY HEGGER and JOEY WILMES married on Nov. 8 at Our Lady of Lourdes Catholic Church. Emily is the daughter of Mel and Claire Hegger of Columbia. She graduated from the University of Missouri with a degree in hospitality management in 2013 and currently works as a senior administrative assistant for the city of Columbia. Joey is the son of Pat and Vera Wilmes of Maryville. He graduated from the University of Missouri with a degree in parks, recreation and tourism in 2007 and currently works as a recreation specialist in golf programming for the city of Columbia.
ELISE WELSH and JACOB PILGER plan to marry on May 23 at Sacred Heart Catholic Church. Elise is the daughter of Stephen and Kathy Welsh of Columbia. She graduated from Creighton University with a bachelor’s degree in nursing in 2011 and is working on a doctorate in nursing practice, with an expected graduation date of 2018. She currently works as a registered nurse at Fresenius Medical Care in St. Louis. Jacob is the son of John and Joan Pilger of Burlington, Iowa. He graduated from Iowa Wesleyan College with a bachelor’s degree in accounting and business in 2011 and earned a master’s degree in health administration from Des Moines University in 2014. He currently works as a financial analyst for BJC Medical Group in St. Louis.
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LAUREN ORTEGO and SETH LINDENBUSCH will marry on Aug. 1 on the Stephens College campus. Lauren is the daughter of Terryl and Shannon Ortego of Fayetteville, Ark. She graduated from William Woods University with a bachelor’s degree in communication in 2007 and an MBA in 2009. Lauren currently works as the marketing coordinator for Dentistry by Design. Seth is the son of Tom and Rita Lindenbusch of Jefferson City. He graduated from Columbia College with a bachelor’s degree in finance in 2009. He currently works as a diamond consultant at Buchroeders and as a trainer at CrossFit COMO.
AMBER SEARS and CHRIS PECK will wed on April 11 at Firestone Baars Chapel on the Stephens College campus. Amber is the daughter of Michael and Barbara Sears of Owensville. She graduated from the University of Missouri with a degree in family and consumer science education in 2006 and is currently a color specialist at Miller’s Professional Imaging. Chris is the son of Terry Peck of Eldon and Kim Wheeler Peck of Columbia. He graduated from Moberly Area Community College with an associate’s degree in architecture and mechanical drafting design in 2007 and currently works as coordinator of custom case production at Miller’s Professional Imaging.
Would you like to see your wedding featured in Inside Columbia? Ask your photographer to send us a CD with 15 to 20 high-resolution photos from your wedding and reception, accompanied by a note that includes the bride and groom’s contact information. If your wedding is chosen for a feature, you will be contacted by a reporter who will interview you for the story. Photo disks will be returned only if accompanied by a self-addressed, stamped mailer. Mail the photo disk to Editor, Inside Columbia, 47 E. Broadway, Columbia, MO 65203. FEBRUARY 2015 INSIDE COLUMBIA
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on the town
2014 Ambassador Christmas Party The Chamber of Commerce Ambassadors held their annual holiday celebration at First State Community Bank on Dec. 17. In addition to ringing in the year, several Ambassadors — Cathy Cook, Bill Markgraf, Michele Spry and others — were recognized for achieving ribbon-cutting milestones. Here’s to even more to accomplish in 2015! Heather Hargrove, Kerrie Bloss, Chuck Witt, Cara Christianson and Kari Laudano
Billie Connally and Bill Hervey
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Mark Mills, Norm Ruebling and Amanda Stone
Matt McCormick, Donald Laird and Jim Cherrington
Cheryl Jarvis and Matt Garrett
William Markgraf and Nancy Allison
Cindy Sheltmire and Dennis Lynch
Cathy Cook and Jan Beckett PHOTOS BY WALLY PFEFFER, mizzouwally@compuserve.com,
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visit ww w. insidec olumbia .net for mor e photo s from th is event!
on the town
Country Club Of Missouri Event Center Happy Hour The Country Club of Missouri introduced its new Event Center to members and guests on Oct. 29. PWArchitects designed the 5,000-square-foot area overlooking the golf course southeast of the club; Little Dixie Construction was the general contractor. Marathon Building Environments and a committee of members led the interior design. The happy hour kicked off with a Columbia Chamber of Commerce ribbon-cutting to commemorate the occasion. The Event Center provides a beautiful space for weddings, charity events, parties and golf tournaments for members and member-sponsored events.
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Marty Siddall and Wendy Wiederhold
Pat Connery with Bonnie and David Epps
Lynn Ogden, Ellen Roper and Anna Gross
Chamber of Commerce ribbon-cutting
Kevin and Michele Towns
Clay and Elly Bethune with Susan and Gavin Eubank
Greg Steinhoff, Mary Jo Henry and Gary Drewing
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on the town
Inside Columbia Client Holiday Party On Dec. 11, Inside Columbia welcomed its advertisers for a holiday celebration at the magazine’s headquarters. Guests enjoyed great conversations, piano music performed by Michael Butterworth, drinks and hors d’oeuvres.
Ben and Megan Cornelius
Sheri Radman, Lisa Klenke and Betty Frech
Tim and Nikki Kuchta with Neil Riley
Deshay and Stephen Rust with Gloria Gaus
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Emily Hawkins, Anthony Williams, Kenzie Staloch, Drew Bennett, Brandon Stotts and Rob Roach
Kat Cunningham and Bill Watkins
Rachel and Rob Flynn
Josh and Jessica Card
Mary Love and J.D. Franklin
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on the town
2014 Columbia College Alumni Association Holiday Social The Columbia College Alumni Association Holiday Social took place on Dec. 18 at Dulany Hall on the main campus in Columbia. More than 175 alumni and friends attended the event, which featured a visit from Santa Claus, horse and carriage rides and great gifts for all in attendance. Attendees were also extremely generous, bringing more than 100 jars of peanut butter during the festivities that were then donated to The Food Bank of Central & Northeast Missouri’s Buddy Pack program.
Columbia College President and First Lady Scott and Tina Dalrymple
Bill and Jolene Marra Schulz ‘61 Drew Kerns ’13 and Lindsey Basler ‘13
Amber Christiansen, Anne Churchill Hanks ’08, Santa Claus, Melissa Montgomery Carberry ’06, Andrea Paul and Tonia Compton
Courtney Lauer Myers ‘11, Santa Claus and Sam Steelman
Colleen Foster, Santa Claus and Keith Foster ‘07
Jim Sublett ’78, Santa Claus and Diane Sublett
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on the town
Mid-Missouri Chefs Compete In 8th Annual Taste Of Elegance The Mid-Missouri Taste of Elegance, hosted by the Missouri Pork Association and the Food Bank for Central & Northeast Missouri, offered a tasty competition among local chefs. All pork products for the evening were sponsored by Smithfield Duroc Pork. The Holiday Inn Executive Center and Missouri Wine & Grape Board provided additional support. More than 150 people sampled the dishes during a reception to honor food bank donors. Guests voted Chef Patrick Miller with Sweet Chipotle Catering in Jefferson City the People’s Choice winner for his entrÊe: Whiskey Chipotle Grilled Baby Back Ribs, Truffle Mac & Cheese, Brussels Sprouts with Pork Belly & Apples.
Johnathon Bryan , Grand Cru
Don Nikodim MPA Executive Vice President
Vicki and Jim Coy
Jeff and Leslie Sims
Patrick Miller, Chris Tierney, Jesse Souder and Adam Wells-Morgan
Lindsay Young Lopez, Food Bank Executive Director
Matt Cone, The Club at Old Hawthorne
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Laura Erdel and Jane Erdel with Betsy and Tim Vicente
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A NEW VIEW l
BY L.G. PATTERSON
As a photographer, I have access to some unique points of view in the community. Here is one of them, in A New View. Assignment: A cold January morning
THE LOCATION: Downtown Columbia
I
really hate cold weather. It’s hard for me to shake the chill in my bones when the mercury dips below 20 degrees. I would rather just sit inside all day with a hot cup of tea than walk outside, where the freezing air shortens my breath. But when we experience extremely cold temperatures such as those posted earlier this year, it does make for some pretty interesting photography. One morning, I chanced upon the university power plant as the rising sun illuminated the steam billowing from its smokestacks, creating a sea of textures that blended in the clouds. Witnessing that scene made me think I can handle a little cold weather occasionally ‌ just not a lot of it.
@picturelg
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ADVERTISING INDEX l
BUSINESSES TO KNOW
A Catered Affair......................................................... 113
Flooring America........................................................ 47
Missouri Vein Care.................................................... 15
Anytime Fitness......................................................... 25
Flow’s Pharmacy......................................................... 16
Missouri Wrestling Foundation ............................. 95
Automated Systems................................................. 58
Ford Motor Co............................................................... 6
Moresource Inc........................................................... 91
Babbo’s Spaghetteria................................................ 96
Frameworks Gifts & Interiors................................. 93
MO-X............................................................................ 36
Back Space Therapeutic Massage........................ 25
Gary B Robinson Jewelers...................................... 101
MU Veterinary Medical Teaching Hospital...... 102
Belle Mariée............................................................... 115
Houlihan’s.................................................................... 99
Nate’s Computer Repair........................................... 18
Binghams.................................................................... 117
Image Technologies...................................................... 58
Neurology Inc............................................................. 29
Boone Hospital Center................................ 10, 75-82
Inside Columbia Best of Columbia..................... 98,127
NH Scheppers Distributing..................................... 26
Bur Oak Brewing........................................................ 131
Inside Columbia E-Newsletter................................... 57
OSHER at Mizzou........................................................1 9
Bush & Patchett......................................................... 49
Inside Columbia Event Space................................... 111
Outdoor Occasions................................................... 34
Callahan & Galloway................................................ 25
Inside Columbia Instagram....................................... 45
Piano Distributors.................................................... 117
Camping World......................................................... 119
Inside Columbia magazine’s subscriptions................ 85
Pizza Tree..................................................................... 97
Cancer Research Center........................................... 16
Inside Columbia’s Prime Card................................... 49
Postal & Sign Express............................................... 101
Celebration Limo & Buses...................................... 103
Jim’s Lawn & Landscaping.................................... 102
Riback/DKB................................................................ 23
Cevet Tree Care........................................................ 100
Joe Machens............................................................... 40
Robinson’s Cleaners................................................. 24
Coil Construction...................................................... 29
Joe Machens BMW................................................. 123
Room 38...................................................................... 97
Coley’s American Bistro.......................................... 97
Joe Machens Chrysler Dodge Jeep Ram................ 8
Serenity Valley Winery............................................ 111
Columbia Center for Neurology
Joe Machens Ford Lincoln.......................................... 9
Sheri Radman RE/MAX............................................. 31
& Multiple Sclerosis.................................................. 93
Joe Machens Hyundai..................................................7
Socket............................................................................ 18
Columbia College.......................................................99
Joe Machens Mitsubishi........................................... 4 3
State Farm Cheryl Kelly & Phyllis Nichols........... 45
Columbia Entertainment Company ..................... 47
Joe Machens Nissan................................................. 87
Stephen Rust Design Studio.................................. 117
Columbia Landcare................................................... 89
Joe Machens Toyota Scion.................................... 107
Strength & Conditioning Factory........................... 57
Commerce Bank............................................................5
Joe Machens Volkswagen of Columbia.............. 121
Stifel Nicolaus & Co. ................................................ 47
Concannon Plastic Surgery & Medical Spa... 20-21
Johnston Paint............................................................. 55
Stone Hill Winery ...................................................... 19
Copeland Law Firm.................................................. 127
Landmark Bank..............................................................2
Sycamore..................................................................... 96
Courtyard Marriott................................................... 33
Las Margaritas............................................................ 97
Tallulahs..................................................................... 109
Creative Surroundings ............................................. 22
LC Betz Jewelers......................................................... 111
The Broadway Hotel............................................... 103
D&H Drugstore......................................................... 125
Leadercast.................................................................... 74
The Callaway Bank............................................. 38-39
DeSpain Cayce Dermatology & Medical Spa...... 113
Linkside At Old Hawthorne.................................... 37
The Fitness Company............................................... 85
Diabetes Fair................................................................. 17
Macadoodles............................................................... 31
Treats Unleashed....................................................... 85
Downtown Appliance.............................................. 132
Major Interiors........................................................... 45
True/False Film Fest................................................... 12
Dr. Neil Riley............................................................... 59
Makes Scents............................................................. 59
University of Missouri Health Care........................ 4
Dr. Shelley Lyle............................................................ 23
MFA Oil........................................................................ 35
Vinyl Renaissance...................................................... 57
Edward Jones........................................................ 52-53
Mike McGlasson State Farm................................ 109
Waddell & Reed......................................................... 55
El Tigre.......................................................................... 96
Missouri Cancer Associates ..................................... 3
Wedding Avenues................................................... 104
First Midwest Bank..................................................... 51
Missouri Ear, Nose & Throat ................................. 33
Wilson’s Fitness....................................................... 129
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THE FINAL WORD
Columbia Regional Airport
I
f you’ve been around Columbia for the last 20 years, you’ve seen your fair share of the ups and downs of Columbia Regional Airport. Our little airport has ridden the roller coaster of the rise and fall of several airlines including Delta Air Lines, Trans State Airlines, Lone Star Airlines and the reincarnation and subsequent fall of Ozark Air Lines. What was once a constant irritation for city officials has emerged in recent months as a great source of pride. With increased enplanements, larger jets and the prospect of new destinations, happy days seem to be here again for our once-beleaguered airport. News last month that enplanements in 2014 had climbed to more than 53,000 was an encouraging sign for local officials and business leaders who had witnessed the number drop to less than 10,000 as recently as 2007. This latest round of good news was particularly well-received by the local private investors who went out on a limb a couple of years ago with the University of Missouri and local governments to provide American Airlines with a $3 million revenue guarantee. With that fund securely intact, thoughts are now turning to how these funds might be leveraged to encourage American to consider other destinations. This month, American completes its transition to larger jets at Columbia Regional, serving flights to and from Chicago and Dallas-Fort Worth. The Bombardier CRJ-700 jet holds up to 65 passengers and offers a first-class cabin — a new amenity for travelers using Columbia Regional. This newer jet travels faster at 515 miles per hour at a typical cruising altitude of 37,000 feet. Gone are the days of turbo props and finding your seat in a hunched position. Though he might modestly reject the praise, much of the credit for the rejuvenation of Columbia’s commercial air service is due to the work of Mayor Bob McDavid. Upon his election in 2010, he made it a top priority to improve the city’s air service, frequently traveling to meet with airline officials to promote the untapped potential of our tiny airport. McDavid’s “build it and they will come” approach was risky, but his efforts clearly have paid off. There’s more good news on the horizon as we entertain the prospect of adding a new destination for flights
“What was once a constant irritation for city officials has emerged in recent months as a great source of pride.”
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originating in Columbia. Experts suggest that either Charlotte, N.C., or Philadelphia would be a good fit, considering current traffic patterns and top destinations for Columbia travelers. City officials seem to prefer Charlotte, as it is a major East Coast hub for American Airlines’ new partner U.S. Airways. Daily service to Charlotte would significantly increase Columbians’ options for international and East Coast destinations. To make this happen, city officials likely would have to re-pledge the $3 million revenue guarantee fund rather than return it to investors when the original guarantee expires this month. If Columbians can continue to fill American’s planes at the current 80 to 90 percent capacity for a sustainable period, some tougher decisions about the future of our airport will present themselves. Columbia’s officials have done their best with their current “duct tape and baling wire” approach to handling the airport’s increase in traffic, but sooner or later, they will need to pull the trigger on renovating or replacing the 50-year-old airport. Our current terminal is a tribute to the architecture and décor of the 1960s. As it stands now, the first impressions that visitors have of our fair city fall short of the desire to position ourselves as a world-class city. If the prospect of landing in the middle of a soybean field is not daunting enough, entering our airport through a temporary classroom-style trailer certainly does not speak well for the quality of our community. Whether the airport is renovated or replaced depends in large part on how such improvements might be funded. Early estimates indicate that a new airport would cost more than $30 million. Renovating the existing airport to handle increased demand, fix infrastructural inadequacies and comply with the Americans with Disabilities Act likely would approach a $20 million price tag. While there is hope that outside funds could be leveraged from the Federal Aviation Administration and the Missouri Department of Transportation, the city of Columbia would have to get creative in how it funds its portion of the costs. The naysayers among us will protest the need for a new airport, citing the extraordinary expense and pointing out the airport’s troubled past. By my way of thinking, we can’t afford not to pursue this endeavor. A successful airport is a major component of the local economy, key to business interests and to our quality of life. Giving the citizens of Columbia easy access to all corners of the world will ultimately make Columbia a better place to live, work and do business.
FRED PARRY Publisher fred@insidecolumbia.net
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