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Table of Contents 6. NEW FEATURE! BRIDAL 10. PAPER ROSES 12. CHOCOLATE - WORTH ITS WEIGHT IN GOLD 14. A DAY IN THE LIFE OF A CHOCOLATIER 16. MEET THE AMERISTAR CHEFS 22. NEW YEAR... NEW YOU! 25. SOCIETY PAGES 27. ROMANCING THE RUNWAY!
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32. BEYOND THE BEST Cover Image Credits Layout Design: Tim Rose Photography: Michael Schlueter Chef: Eric C. Phillips, CEPC Executive Pastry Chef Ameristar Casino Resort Spa St. Charles
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In an effort to capture the bridal industry, StreetScape Magazine has decided to devote a section in each issue to help promote St. Charles City and County as a wedding destination! While we are excited to offer brides and grooms tips and tricks... we are very excited to showcase and higlight our neighbors that specialize in the wedding industry. StreetScape is proud to work with bridal professionals, April’s on Main, Belleza Bridal and Hair Salon, Old Stone Chapel, Trotter Photography, and the City of St. Charles. Be sure to watch for announcements of future events and contests. If you are a wedding professional and would like to share contests, upcoming events, tips and information, please contact: Jeanne Strickland at 314.605.7193.
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s e s o r e R p a Mother-daughter team P Story by Amy Armour Photos courtesy of PK Paper Art
makes arrangements that last
From finance to flowers, Jen Clancy is one of those unique individuals who just happens to be good at art and science. She gave up her day job in finance earlier this year to make a living in floral design. The same is true of her mom, Karen Nosovitch, who made a career out of information technology before designing flowers.
It all started when Clancy was taking her son to a baseball tournament in another state. Nosovitch went along and brought some paper flower art to share with Clancy’s two daughters while their brother played ball. Not only did the girls learn the art, but Clancy and Nosovitch decided to take their summertime art project to a whole new level. When Clancy was planning an event a few months later, she asked Nosovitch to make flowers for a backdrop. When people saw what Nosovitch had created, word of mouth did the rest. Today the mother-daughter team owns and operates PK Paper Art; and with their combined rightand left-brain talents, the two design and make custom flower arrangements for weddings, anniversaries and other special events. Their slogan is, “Flowers that will last more than hours.” The arrangements the two design are made from 80- to 90-pound card stock paper, Italian crêpe paper and coffee filters. Every flower Clancy and Nosovitch offer is handmade and each piece is unique. Clancy said they’re inspired by the colors and combinations of real flowers. The difference is their mums, lilies, sunflowers, zinnias and roses don’t wilt or fade. And they’re super-sized.
finishes. Velcro centers can be added to change out and add colors to individual flowers.
In addition to weddings, PK Paper Art can design and install flowers for birthday parties, showers, home décor, charity events, proms and just about any gala event that would be made better with flowers. Entire walls or entryways can be covered at a fraction of the cost of real flowers. Clancy said many brides today want the Hollywood-style weddings with backdrops veiled in flowers, but are not able to spend thousands of dollars on the real thing. “If a bride wants that look, we can create it,” she said. “And this is a lot less expensive.” For instance, Clancy said her paper flowers added precisely the “wow” factor that was needed at a local wedding in St. Louis last spring. “A bride came to us asking how we could add a whimsical feel to her July wedding reception at the stunning Coronado Ballroom in St. Louis,” Clancy explained. “She had already hired a florist to decorate the inside of the reception hall, but wanted something to add a ‘wow’ factor to the entryway as guests arrived.” Clancy and Nosovitch surrounded the archway with a backdrop of white and ivory paper flowers, then added sheer drapery to create a breathtaking tunnel for guests to walk through.
“We take a flower you see in nature and make it bigger,” Clancy said.
“When evening came and the lights went down, we used uplighting to add hues of pink to the entryway, which flowed nicely with the wedding’s blush and gold color theme,” Clancy said. “The fairytale-like entrance made a definite impression on guests, just as our bride had requested.”
With over 25 different styles of flowers to choose from, brides and party planners can decorate their venue to suit their individual tastes. But Clancy said PK Paper Art will also customize any order with virtually anything the customer can imagine.
Nosovitch is based in Jefferson City, Missouri. Clancy operates PK Paper Art in St. Louis. Shipping is available anywhere in the United States. Setup is available primarily in Missouri, including the St. Louis Metropolitan Area. Rentals are available also.
“If you have an idea, we will research it and come up with something new,” she said.
For more information about PK Paper Art, find them on Facebook, visit www.pkpaperart.com, or look for them on Instagram to see more behind the scenes at www.instagram. com/pk_paperart. They can also be reached at 314-467-8042 or sales@pkpaperart.com. ¤
For outdoor affairs, arrangements can be pre-treated to withstand the humidity. Flowers can have matte, metallic or pearlized 10 StreetScape Magazine
photo courtesy of Wendy Cooper Photography Fouché was founded in 2010 by Nicole Fouché with one vision in mind - to combine her love of modern designs with a classic twist and make it pop in an artistic wearable form. Fouché is a line that is elegant and romantic. Fouché is inspired by vintage classics. She adds a modern interpretation, and is best known for her love of fantasy influence in her design concepts. At StreetScape, we are very excited that Nicole launched her new signature bridal collection, “Fouché Bridal” on our runway. The audience loved seeing her debut her line Friday evening of StreetScape Magazine Fashion Week 2015: “Romancing the Runway!” To see her full line: www.fouchebridal.com November | December
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worth its weight in
Story by Robin Seaton Jefferson
GOLD
Experts weigh in on climates influenc In “Furry Logic Laugh at Life,” Jane Seabrook wrote, “If there’s no chocolate in Heaven, I’m not going.” Adrianne Marcus said, “’When I die,’ I said to my friend, ‘I’m not going to be embalmed. I’m going to be dipped.’ Milk chocolate or bittersweet was the immediate concern.” And Steve Almond in his non-fiction book “Candyfreak: A Journey through the Chocolate Underbelly of America,” wrote, “Every now and then, I’ll run into someone who claims not to like chocolate; and while we live in a country where everyone has the right to eat what they want, I want to say for the record that I don’t trust these people, that I think something is wrong with them, and that they’re probably - and this must be said - total duds in bed.” There is just something about chocolate. We give it on holidays. We make up with it. We bond with it in the depths of despair, alone in our beds when no one is watching. Now we even study it, seeking to validate ourselves by putting healthful attributes to a food that, let’s face it, we’d eat whether it was good for us or not. Actually, there is nothing magical about the cacao bean. It begins life inside a fruit called a pod on a tree in the tropics, primarily in remote areas of West Africa, Southeast Asia and Central and South America, 20 degrees north and south of the Equator. Chocolate comes from the cacao tree, formally known as Theobroma cacao, which means “food of the gods.” Its pink or white blossoms turn into colorful fruits called pods, filled with sweet juice and bitter seeds. These seeds are the cocoa beans, and they form the heart of chocolate. Thestoryofchocolate.com says “these delicate, flower-covered trees need much tending and… grow in harmony in tropical forests beneath other cash crops such as bananas, rubber or hardwood trees. Grown on small family farms, the beans leave cocoa farms by hand, in carts, on donkeys or rugged trucks to be sold to a local buyer and then to processors abroad. Once in the factory, they are ground, pressed, heated and stirred to create luxurious chocolate.” Simple really — for us. But chocolatiers and connoisseurs alike have turned chocolate into the industry that supports the liveli12 StreetScape Magazine
hoods of more than 50 million people, producing nearly four million tons of cocoa beans per year. So when production is down, it’s not just our love of truffles that suffers. Industry insiders have been boiling beneath the surface for some time about how changes in climate are going to affect chocolate production. It could be that that time has come. Reporting for money.cnn.com recently, Patrick Gillespie stated that chocolate lovers need to take heed. “There’s an unsavory forecast for one of chocolate’s key ingredients: cocoa,” he writes. “Bad, dry weather conditions are shrinking the cocoa supply, which eventually affects American consumers.” Gillespie also reported in June that the price of cocoa is up 12 percent in 2015. “That eats into the profits of chocolate makers and forces them to consider hiking prices on chocolate bars, balls, sauce and everything else.” According to Gillespie, Hershey, Mondelez International, Lindt & Sprüngli (a Swiss company that owns Russell Stover), and other chocolate makers raised their prices about 8 percent in 2014 due to these issues, along with rising milk and nut prices. Though 8 percent may not seem like much, it could be part of a continuing trend. Because the majority of the world’s cocoa supply comes from Ghana and the Ivory Coast in western Africa, climate and sociological changes in that area are of great concern to the chocolate industry. “Cocoa production in Ghana alone is down 22 percent from last year,” Gillespie wrote. “If something happens there – such as another Ebola outbreak or bad weather – it sends ripples across the chocolate industry.”
As with most things, once chocolate prices go up, they may never come back down. Ten years ago, a ton of cocoa beans cost $1,571. According to the International Cocoa Organization, today it costs double that – $3,244. The ICCO projects that cocoa production will be down 4 percent this year compared to last. So why do we care so much. I mean, we don’t need chocolate to live or anything. Not so fast. Chocolate can give us the feeling we’re in love. Some people claim phenethylamine (PEA), a chemical in chocolate, gives us this feeling when it’s released in the human brain. Theobromine and trace amounts of caffeine in chocolate also may produce a stimulant effect, say others. Chocolate stimulates the release of endorphins in the brain. These are the natural hormones produced by the brain that give us a sense of pleasure and well-being. Chocolate may make a person
ce on cost of chocolate feel better by directly interacting with the brain; it also contains tryptophan, an essential amino acid needed by the brain to produce serotonin, the “happy chemical.” Chocolate contains another neurotransmitter, anandamide, which targets the same brain structure as THC (tetrahydrocannabinol), the active ingredient in marijuana. Although there is no scientific evidence that chocolate is addictive, people still desire it, most likely because of its sensory properties, its melting sensations and taste. It could be the cocoa butter that we crave. It provides chocolate’s creamy goodness, melting just below body temperature.
Stephanie Strom reported in the “New York Times” in February that the rising price of cocoa forced chocolate producers to raise prices and shrink packages last year and that could happen this year as well. “A growing appetite in China and other Asian markets for chocolate, particularly dark chocolate, which requires more cocoa, is the primary cause commodity analysts say,” she wrote. Harmattan is also a factor in the production of chocolate. Worse this year than usual, the harmattan is a dry, dusty wind that began sweeping the major cocoa-producing countries in West Africa in December, the beginning of the prime cocoa harvesting season. Attacks on cocoa trees also came via fungi such as witches’ broom and frosty pod. Strom wrote that data from Nielsen, a consumer research firm, reported that while the amount of chocolate Americans bought last year rose 1.2 percent, to 2.2 billion pounds, the amount they paid for it rose 2.6 percent, to $13.6 billion. Still, a girl’s going to have her chocolate. Surprisingly, evidence showed that consumers responded by simply switching to cheaper chocolate or refraining from eating chocolate altogether. It kind of reminds this reporter of another quote: “Everyone needs fudge, Hildy. It’s how God helps us cope.”— Joan Bauer, “Peeled” And ironically, even the life of chocolate is like a box of chocolates. As Forrest Gump said, “You never know what you’re going to get.” ¤
Chocolate’s aroma and flavors are highly complex. Thestoryofchocolate.com contends that more than 500 compounds responsible for aromas have been found in roasted cocoa beans, and chocolate has more than 1,500 flavor compounds — three times the number found in wine. Dr. Kirsti A. Dyer, M.D., in her article “Chocolate: Good for the Mind, Body & Spirit” on www.medicalwellnessassociation.com, states that the heart-protecting properties of dark chocolate have been recognized for some time. She said numerous dietary intervention studies have demonstrated cardioprotective effects of flavanol-rich foods like cacao and cocoa. They also contain high concentrations of phenolic phytochemicals, which have been extensively investigated for their chemopreventive and antioxidant capacities. Cocoa also contributes various minerals – magnesium, phosphorus and potassium – needed for the optimum function of the body’s various systems, Dyer reported. “Quality dark chocolate and cocoa powders contain high amounts of the mineral magnesium. A bar of chocolate can provide 25 – 50 mg of magnesium. Premenstrual women often crave chocolate. This increased chocolate craving may be an attempt by the body to self-medicate, restore magnesium dietary deficiencies by eating chocolate and increasing the intake of this mineral. Additionally, magnesium is needed in many of the reactions involved in metabolism, so eating chocolate may provide minerals that help the body more efficiently metabolize food into energy.” November | December
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n i y a d A
o e f i f l a e th
Story by Robin Seaton Jefferson Photos courtesy of VB Chocolate Bar
CHOCOLATIER Conor VanBuskirk’s workday isn’t that much different from anyone else’s. Up at 7 a.m., he gets to work by a quarter after eight. He has a workspace and a number of co-workers who greet him when he arrives. He’s charged with making a product and selling it to consumers.
Well, there is one appreciable difference. VanBuskirk makes chocolate — lots of chocolate. The chocolate shop proprietor turned chocolatier is the owner of VB Chocolate Bar in Cottleville. Self-taught, he creates truffles, caramels, marshmallows, toffees and basically any confection for which he can dream up a new recipe. VanBuskirk and his wife, Stacey, have owned Chocolate Chocolate Chocolate Company franchises in St. Charles County for 13 years. And though he loves the idea of the “old- fashioned” chocolate shop where patrons pick out their favorite chocolates in a candy case, Conor said he needed more than chocolate-molded novelties and seasonal chocolates. “After a certain amount of time, you either aren’t interested in honing your craft or you want to create. I have the ability to create. It just wasn’t exciting to me to make 4,000 salted, chocolate bunnies every year.” The possibility of using his own creativity led Conor to teach himself the art of making all things chocolate. He fell in love with the European style of hand painting truffles and combining unique and interesting flavors not found in the traditional candy stores. 14 StreetScape Magazine
VB’s Chocolate Bar also a creation of Conor’s – is the result of transforming an old, rundown ranch house in historic, downtown Cottleville into a one-of-a-kind, artisanal chocolate company with amazing desserts, labor-intensive confections, coffee and cocktails. The eclectic, relaxing spaces at VB Chocolate Bar are made up of tables constructed of wood from the barn that used to exist on the property. Kitchen and easy chairs situated about the shop are an eclectic mix of varying eras of style. “Our Mission at VB Chocolate Bar is to go the opposite direction of most modern businesses,” Conor said. “We are not interested in outsourcing, we are not interested in bringing in other people’s goods just to put in our box and tell you we make it. It’s an antiquated idea, but it’s our core value. You can be assured if something is claimed to be made by us, it is made on site. This is more expensive and harder, as you might expect, but that is the only reason we opened.”
Conor has created his own recipes for truffles, caramels, s’mores, chocolate bars, panned items and sauces. His truffles, which take 24 to 48 hours to fully construct, are unique, one-of-a-kind creations designed and painted in-house. He starts by designing and creating the shells of the truffle and finishes by piping his own homemade ganaches into the center before painting and packaging each piece. Conor’s panned items consist of his housemade chocolate nuts, roasted to perfection, and enrobed with 72 percent, all natural, dark chocolate. Conor’s creativity and want for the extraordinary translates over to the bar, with craft beer on tap and in bottles. Coffee is handbrewed with mostly single-origin beans that switch out weekly. Specialty martinis include dark chocolate, chocolate caramel, wedding cake, dark or white Russian, chocolate-covered strawberry, caramel pretzel, s’mores and snicker. “Spiked Floats” include salted caramel cream, rum and coke, vanilla root beer, coffee caramel whiskey and dreamsicle. And “Spiked Drinking Chocolate” comes in dark, white or chocolate cara. Conor’s ice cream is made with local, 14 percent milk fat dairy, which translates to less water and a higher content of fat, delivering a much better tasting ice cream, he said. All ice cream is made in small batches, on premise. Ice cream availability will change based on available seasonal ingredients and the chocolatier’s inspiration. But generally the flavors include: vanilla, salted caramel, butter scotch pecan, rum raisin, kyoto bourbon cocoa nib, mint chip, honey lavender, gooey butter cake, bourbon tobacco coffee and smoked bana. Tasting parties are a great way to sample VB Chocolate Bar’s fare, including the specialty drinks and food, Conor said. Staff can pick the pairings or leave it up to the guests. The four-course tastings, including palette cleansers, start at $25 a person. VB Chocolate Bar also hosts birthdays, showers and anniversaries. Conor said VB Chocolate Bar is not all about him. He wanted to create something unique to pass on to his sons, though he admits the two are more inclined to get excited over Sourpatch Kids for now. Nevertheless, they do enjoy dad bringing home samples of his work. VB Chocolate Bar is located at 5326 Highway N, Cottleville, MO. 63304. For more information, call 636-352-1139 or visit www.vbchocolatebar.com. ¤
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e h t t e Me
Ameristar
Chef Joshua Schlink started working in the kitchen of a local St. Louis French restaurant, Malmasion, at the age of 14 where he realized early on that he had a love for fine food and service. Inspired by his grandparents, who owned a cattle farm and several acres of crops in Northern Arkansas, he quickly learned that his passion centered on fresh, high-quality standards and creative, farm-to-table cuisine. Having graduated at the top of his culinary school in Indianapolis, Chef Schlink worked his way through the ranks in some of the U.S.’s top country clubs, hotels and mega-resort casinos. Prior to joining Ameristar Casino Resort Spa St. Charles, he was assistant executive chef at Mandalay Bay Resort & Casino Las Vegas, orchestrating banquets for more than 10,000 people and managing a chef brigade of sixty chefs and seven hundred culinarians in twelve restaurants. Chef Schlink is not new to Ameristar St. Charles; he first worked as the banquet chef of the newly opened convention center and oversaw the prestigious Star Club, the property’s private players’ club. Along with the sales and catering team, he increased the banquet revenue by 40 percent during his three years there. Chef Schlink also spent four years working at New York New York Resort & Casino Las Vegas as executive chef for Gallagher’s Steakhouse and sous chef at Lutece inside the Venetian. Prior to Las Vegas, Chef Schlink spent several years working for Game Creek Lodge and Larkspur Restaurant in Vail, Colorado. Chef Schlink works with a great deal of energy and has an absolute love for his profession. He is 100 percent guest-centered and is determined to provide a consistent and memorable experience every time. He is an active volunteer in a local St. Louis-area foodbank and regularly volunteers at his daughters’ schools, teaching youth the importance of homegrown food. Chef Schlink and his wife Laura, of six years, have three daughters, Sofia, five, Olivia, three, and Isabella, one. ¤
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Chefs Chef Daniel Driol
is the award winning Chef de Cuisine at Bugatti’s Steak and Pasta. He manages a culinary team of nine. Chef Driol joined Ameristar from the Saint Louis Club in Clayton, Missouri, where he was the restaurant chef for five years. Prior to moving to St. Louis, Chef Driol worked as the Head Chef on various megayachts docking in ports along the U.S. East Coast, the Caribbean, Italy, France, Spain, Malta and Croatia. He also worked in restaurants in the Canadian Rockies, Switzerland and Germany. Chef Driol is a Personal Certified Executive Chef and holds a Canadian Red Seal, which represents the highest standard of excellence in his industry. He completed a formal apprenticeship at the AAA Four-Diamond-rated Diva at the Met in the Metropolitan Hotel located in his hometown of Vancouver, British Columbia. He has competed in numerous culinary competitions throughout his twenty years working in the culinary arts. Chef Driol resides in Town and Country with his wife Amanda, and their five-year-old son Mason. ¤
Eric Phillips is the Executive Pastry Chef for Ameristar Casino Resort Spa St. Charles. With a staff of 15 team members, he produces all pastries and breads for seven food outlets. Creating new menus and developing his team to be their best are among his daily duties. Chef Phillips joined Pinnacle Entertainment before opening the Black Hawk, Colorado, property as the Executive Pastry Chef. Before relocating to St. Louis, he was a pastry chef instructor at Johnson & Wales University. He taught an array of pastry art classes, from production techniques to finishing applications. Prior to Pinnacle Entertainment, Chef Phillips worked as Assistant Executive Pastry Chef for Mandalay Bay Resort & Casino in Las Vegas, during which he managed a 3,700 square-foot room, as well as the AAA Four Diamond resort’s baking and pastry operation. The hotel featured 13 restaurants, 19 snack bars, convention and catering services, in-room dining, a 12,000-seat event center, a six-restaurant food court, and a two million square-foot convention center requiring the services of a baking and pastry staff of 42 bakers, helpers and sous chefs. Chef Phillips graduated from Johnson and Wales in 2014 with a bachelor’s degree in food service management. He was recognized with an American Culinary Federation Bronze Medal in category C-2 in 2004, and a Gold Medal in category P/1 in 2009. He was the Western Regional Pastry Chef of the Year in 2009 and competed in the National Competition that same year. ¤ November | December
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’ n i k l Ta y e k r u T
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Story by Robin Seaton Jefferson Let’s Talk Turkey. Wild Turkey. Hendricks BBQ is offering a Wild Turkey Dinner, featuring two Wild Turkey cocktails made from Wild Turkey 81 and Wild Turkey 101, four courses of gourmet fare and an appetizer. The dinner will also include four tastings of the best bourbons from Wild Turkey, including Russell’s Reserve 10 Year, Russell’s Reserve Single Barrel, American Honey and a choice of Forgiven or Rare Breed. Crafted with conviction since 1869, and following the wisdom of Master Distiller, Jimmy Russell, Wild Turkey is made of premium ingredients and select barrels. Hendricks BBQ invites patrons to find out what makes Wild Turkey’s many breeds of premium bourbon so rare, while pairing them with a four-course fall menu from Executive Chef Marc Rollins. The first course will be paired with Wild Turkey 101 and 81 cocktails and will include Rollins’ Smoked Chicken Satay appetizer with Asian BBQ Sauce. A second course will pair Russell’s Reserve Single Barrel with roasted sweet corn soup with shrimp and a Choizo hush puppy. The third course will combine Russell’s 10 Year with honey crisp apple, honey roasted walnuts, fresh chevre and Jowl Lardons Bacon and Cider Vin. The fourth course offers patrons the option of Wild Turkey Forgiven or Rare Breed with whiskey braised beef short ribs, confit potatoes, bacon Brussels sprouts and demi. The final course will pair American Honey with a gingerbread trifle. Hendricks BBQ Wild Turkey Dinner is available for one night only, November 19, 2015. It will be held in
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Hendricks BBQ’s Private Loft at 1200 South Main St. in St. Charles. Appetizers and cocktails will be served at 6:30 p.m. Dinner service will start at 7 p.m. Tickets are $60 per person. For more information, call 636-724-8600 or visit www.hendricksbbq.com/Wild-Turkey. Hendricks BBQ owners Dr. Gurpreet Padda and Ami Hendricks-Grimes followed the Mississippi River the way of the blues, from Kansas City and St. Louis, Missouri to the Bayou, through Memphis and New Orleans and Texas and then east to the Carolinas, in search of the perfect barbecue recipes. “We followed the rivers and the railroads the way of the three-string guitar after the Civil War,” said Padda, a pain management physician and local restauranteur. “We took the concepts of barbecue, but also the concepts of the sides, the different kinds of beans, the different kinds of slaw. We gathered all of them from down-home southern cooking restaurants. Barbecue is not just about the meat. It’s also about the sides. They have to be incredibly flavorful.” In all, Padda and Hendricks-Grimes visited more than 150 barbeque places across the country in preparation for opening Hendricks BBQ in St. Charles. The 17,000-square-foot space in St. Charles seats 600 and formerly housed a waterworks facility. It includes a large banquet facility, patio areas and the Moonshine Blues Bar on the lower level that features live music every Friday and Saturday. Hendricks BBQ’s regular hours are Monday through Thursday from 11 a.m. to 10 p.m., Friday and Saturday from 11 a.m. to 11 p.m. (bar open until 1:30 a.m.) and Sunday from 11 a.m. to 9 p.m.
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StreetScape: What else can we look forward to hearing on your show. Kelley & Gordon: You will always enjoy some fun games to play along with us, win special prizes and some date night packages. We even have an occasional psychic to call in and ask your life questions… Will I find love? Will I get that new job? Will my house ever sell? Will I ever get out of debt? StreetScape: She SAID He SAID seems to be a show to learn and laugh. We also know you have a mission too with your new show.
Story by Kelley Lamm Photo courtesy of Kelley Lamm Life happens and it is time to talk about it and maybe even laugh a lot. Whether you are single, married, divorced, have a life partner or maybe it is even complicated, meet Kelley Lamm and Gordon Montgomery, on air hosts of the new hit radio show, “She SAID He SAID” that invites you to be a part of Sunday evening’s opposing views, deep discussions and hilarious conversation that brings laughter and love to the airwaves. StreetScape: Sounds like a fun show, Kelley and Gordon. Tell us how this all started. Kelley & Gordon: We know life happens to all of us, and we want to discuss life topics with you to enlighten, entertain and offer experts advice from both women’s and men’s point of view. It is what women want to hear and men need to know with very different view points. We most definitely want you to know you are not alone. StreetScape: So you are saying both women and men communicate differently? Kelley & Gordon: Yes, different like oil and water! We say that with laughter and love of course. When communicating… She uses communication to discover how she is feeling and what it is she wants to say. She sees conversation as an act of sharing her soft, delicate side and an opportunity to increase intimacy with her partner. Through sharing, she releases negative feelings as men might call nagging to solidify her bond with the partner she loves. He believes communication should have a clear purpose. Behind every conversation is a problem waiting to be solved by his firm, masculine, heroic point of view. He uses communication to get to the root of the dilemma as efficiently as possible. Basically, “Men are from Mars and Women are from Venus”, a true battle of the sexes when it comes to living life as a man and woman. StreetScape: We noticed it is she said then he said? Kelley & Gordon: Actually, it should say, she said and he tried to say, then she said again, but that was just too long of a title. (laughing) StreetScape: What are some of the topics you discuss on the new show? Kelley & Gordon: We talk about the good, the bad and the ugly when it comes to dating after divorce, being single, married with kids, surviving cheating, being widowed, dating out of your age bracket and so much more. We invite guests to come on and share their viewpoints along with experts to offer advice. Most importantly we try to find the humor in it all as laughter helps heal. 20 StreetScape Magazine
Kelley & Gordon: We do have a mission on our show and that is to help people communicate and grow in their relationships. We want to bring awareness to addiction that breaks up relationships and stops communication. There is help out there and it is never too late to get your life back and rebuild your relationship with yourself, loved ones and your career. We want to entertain, enlighten and offer expert advice with laughter and love. StreetScape: Thank you, Kelley and Gordon. We look forward to listening and having some fun with you on your new show She SAID He SAID. ¤ Sundays, 9 p.m. to 11 p.m. on KTRS The Big 550 online at www.ktrs.com, KTRS tune in app www.facebook.com/kelleylammandgordonmontgomery www.ktrs.com/she-said-he-said.
Our building was built in 1895. The first floor was a dry goods store with the second floor being the owner’s residence. It’s unknown how long the business was in operation, but over the next several decades the building was home to a number of businesses, with apartments on the second floor. In 1954, Pio and his brother-in-law Frank opened a restaurant, then known as the Continental Café, in half of the first floor. It was such a success that Pio eventually quite his job at the Strand Theatre on Second Street, and shortly thereafter bought out Frank. In July 1958, a fire in the tavern that occupied the other half of the first floor allowed Pio to purchase the entire building. Now occupying the entire first floor, Pio renamed his restaurant to Pio’s Restaurant and Cocktail Lounge, as it is known today. He also added a banquet room to the lower level. There are early interior and exterior photos of the building, as well as copies of the original menus throughout the main floor restaurant. While Pio worked in restaurants for many years, he learned to cook from his mother, who was from Modena, Italy. Many of Pio’s recipes come from his family, his wife, Mary, and countless hours in the kitchen. Pio first introduced thin crust pizza, toasted ravioli, and pizza burgers to the St. Charles area. Many locals still recall coming in after high school basketball games to eat pizza, listen to the jukebox, and enjoy good company. In 1970, Pio’s son-in-law Ernie joined as partner. After semi-retiring in 1975, Pio still came in almost everyday to tinker around and make sure things were prepared to his high standards. In 1987, Pio and Ernie added banquet rooms, an additional kitchen, and an additional bar to the second floor. These accommodate up to 120 people and are perfect for small and large parties of all kinds. Over the years, Pio’s six grandchildren have all helped to continue Pio’s legacy. And although the old jukebox is gone, it’s the recipes and personal service that makes Pio’s a St. Charles institution. ¤ November | December
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New Year... New You!
Story by Robin Seaton Jefferson
there’s an App for that! It all started in the ‘70s – jogging, calorie counting, diet soda, the move to take control of one’s health. Before then, these methods probably weren’t necessary because people just worked their weight away. Or perhaps the free love of the ‘60s got people thinking about the appearance of their bodies. Whatever the reason, the health craze started with a simple plan — move more, eat better. An estimated 25 million Americans took up some aspect of competitive road running or jogging (think striped cotton and polyester jogging suits). No one knows how many were working out in their basements. Four decades later, the road to staying fit has been anything but simple. Americans have tried just about everything for the perfect body. And the 2010s are no exception. Wikipedia credits Frank Shorter’s victory in the 1972 men’s Olympic marathon for inspiring the running boom; he was the first American since 1908 to win that medal. The 1980s ushered in the era of celebrity aerobics videos, weight loss products, and fitness equipment. And a fledgling music video industry splashed beautiful people across television screens with cut physiques having fun just being active, says pbs.org, adding that health spas and gyms were fighting it out with fading discos to be the place to hook up. But it didn’t end there. Next came the diet craze. A low-fat phase changed the way Americans ate, according to pbs.org. And yet, claims the site, by 2001, a third of the American population was overweight. Nutritionist, Dr. Walter Willett, chair of the nutrition department at Harvard School of Public Health and author of “Eat, Drink, and Be Healthy” says: “This campaign to reduce fat in the diet has had some pretty disastrous consequences... One of the most unfortunate, unintended consequences of the fat-free crusade was the idea that if it wasn’t fat, it wouldn’t make you fat… with more fat-free products than ever, Americans got fatter.” Carbs were quickly demonized when exchanging fat for carbs failed as a weight-loss solution. And the new millennium, along with Dr. Robert Atkins and South Beach, brought the low-carb, no-carb diets; and with them came caveats about what types of fat were suitable and which marked consumers for early death. But that didn’t work, either. According to fitness expert, Paige Waehner, in her article, “Top 10 Health and Fitness Trends of the ‘00 -’10 Decade,” Americans “…renewed our relationship with carbs, invented a whole new way of exercise using our Wiis, rediscovered our abs and gave them a new name (the core) and created tons of great technology that makes it easier than ever to exercise.” 22 StreetScape Magazine
Health-conscious Americans figured out that their beloved video games had the potential to keep them fit. The Nintendo Wii changed the way gamers played and the exergaming craze ensued. Videos of celebrities doing aerobics gave way to professional trainers made famous by extreme weight loss reality television shows, in addition to DVDs complete with fitness workouts, eating plans and supplemental assistive websites. The fit few, and those who hoped to be in their ranks, were dancing away the pounds with titles like Cardio Striptease, poll dancing studios, and Latin-based Zumba dance classes. Waehner referred to the craze of the last decade as the “Rise of the Amateur Athlete.” Filled with beginning and aspiring marathoners, the decade between 2000 and 2010 saw marathon finishers in the United States double. The new millennium brought cleanses, kettlebell training, Ab Rockets, the Shake Weight, and the anti-shoe or Masai Barefoot Technology (MBT), made to mimic walking in the sand. It saw restaurants getting in step with the movement that even grocers had embraced a decade before. There is profit to be had in weight loss.
“From smartphone apps to virtual doctors, technology has opened up a whole new world of medical options…” Migala writes. In 2015, it’s the mud runners, the obstacle course weekend warriors, and every color, foam, zombie and virtual walk in between. Technology has endured. Online marathon training programs, smart phone apps, and Facebook pages abound, as well as philanthropic, organized run and walk websites. Today health and exercise technology is in the palm of nearly every hand — literally. The 2010s have thus far given the health conscious a digital way to do everything from counting steps to checking a pulse to directing workouts – all from a smart phone. Fitness apps like iPump and iFitness, along with GPS tracking gear, make heart rate monitors and pedometers, well, simply put, so 1990s.
New Year... New You! Waehner said GPS tracking devices can now count calories, map locations, track stats and virtually make breakfast. Body monitoring devices like the Philips Activity Monitor and the BioTrainer can track everything from sleep patterns to physical activity levels.
tions, or they tap into a network of peers suffering from similar ailments who give advice on symptoms and what remedies work. Examples include CrowdMed (crowdmed.com) and PatientsLikeMe (patientslikeme.com).
Technology in the second decade of the new millennium continues to expand. Whereas Americans used their apps for exercise and dietary planning just five years ago, today they are using them to actually monitor their health.
Telestroke is a program available in hospitals nationwide for stroke diagnosis. It works by connecting patients in emergency rooms to neurologists who see the patients via videoconference and can access brain-imaging scans. The technology allows quicker diagnosis so patients are able to get life-saving, clot-busting stroke drugs in time.
According to Jessica Migala in her April 2015 article, “High-Tech Ways to Stay Healthy,” on aarp.org, high-tech options abound for even the most amateur fitness buff to improve his or her overall health and health care. “There was a time when using technology to deal with health issues meant Googling your symptoms,” Migala says. “Today, a host of new high-tech tools – including videoconferencing, electronic disease monitoring, even virtual diagnosis – is changing the way we use health care.” “New technologies allow more patients access to physicians and specialists, strengthen the doctor-patient relationship and allow you to obtain on-demand treatment. It breaks down barriers to care,” says Thomas Hale, M.D., executive medical director of Mercy Virtual, which helps health care organizations use technology to improve care. The aarp.org website explores nine high-tech options to help people of any fitness level make positive changes in their health status. (AARP is a 37-million member, nonprofit, nonpartisan, consumer advocate organization.) Health apps are best used for chronic conditions and medication management. Utilized by about 20 percent of smartphone users, these apps include reminders to take medication and can record vital signs, such as blood sugar or blood pressure. They can also track migraines or manage chronic pain conditions, as well as collect information on symptoms like mood changes. Examples of these apps are MedCoach, Fooducate, and OnTrack Diabetes. Electronic medical portals are best used for keeping track of care. These give users the option to log in to their provider’s medical portal online to view lab and test results, manage appointments, collect electronic medical records, refill prescriptions… even communicate with their physician. Examples of these are Patient Fusion, MyChart and My Mercy. At-home disease monitoring is best for chronic conditions such as diabetes, hypertension, asthma and heart failure. These devices hook up to a smartphone and allow the users to measure their blood pressure, heart rate or blood-sugar levels at any time. Automated text-message-based programs can send alerts to a smartphone reminding the user to take medication, exercise for 30 minutes, or check blood sugar. Examples of selfmonitoring devices include: Withings Wireless Blood Pressure Monitor and AliveCor Heart Monitor; educational programs include, among others, CareSmarts (caresmarts.com). Crowdsourcing or medical detective sites are best for hard-todiagnose cases and exploring treatment options. They rely on the notion that the group is smarter than the individual. These sites can aggregate a bank of experts to identify rare condi-
Fitness devices track diet and exercise and assist with injury rehabilitation. Users wear wristband devices that count steps, monitor sleep patterns and allow them to log food intake and workouts. They’re also integrated in post-injury rehab programs. Examples of fitness devices are FitBit Flex, Jawbone UP, and Nike+ FuelBand. Virtual doctors are used for on-demand appointments. For a fee comparable to an office visit, patients arrange for an evisit with a doctor or nurse, often within minutes. Many are available 24/7. Some, like AppVisit, will connect the user with their existing provider; others connect the user with another board-certified doctor. Examples include MDLIVE (mdlive.com), AppVisit (appmedicine.com) and Doctor on Demand (doctorondemand.com). Virtual counseling is used for mental illnesses such as depression and post-traumatic stress disorder (PTSD). Virtual counseling connects a patient with his or her doctor via a computer screen. Examples include VA Telehealth Services, Virtual Therapy Connect (virtualtherapyconnect.com) and Breakthrough Behavioral (breakthrough.com). Videoconferencing assists rural residents who need specialty doctors. It’s different from an on-demand doctor appointment, which is usually done from home. For this service, patients travel to a clinic, which then connects them through videoconferencing to a specialist. Videoconferencing is invaluable for underserved populations. In 2011, Chris Gullo in an article on http://techcrunch.com, reported that ABI Research had estimated the market for sports and fitness apps would cross $400 million in 2016. The company predicted some 80 million wearable fitness devices would be in use next year and that more than 1 billion annual health-related apps would be downloaded. Though those statistics won’t be available for a while, Flurry Analytics generated a report in June of last year, noting that health and fitness app usage was growing some 87 percent faster than the overall app market in 2014. Kyle Russell reported on techcrunch.com that the company found middle-aged women were a significant percentage of the group who used the apps, some three times more than the average user. Whatever the means to a better body and overall good health, Americans of all ages have come a long way since the days of jogging suits and aerobics, and it would appear that they aren’t slowing down any time soon. ¤
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New Year... New You!
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Reasons Why You Need More Water
“Water is to your body as oil is to a vehicle.” With 80 oz. of water per day, you can ward off or prevent the following:
1. Fatigue – Drinking at least 80 oz. of water a day will help hydrate your organs and allow for better cell profusions. Key: Drink 4 cups of warm water in the morning on an empty stomach then eat 45 minuntes later.
2. Digestive Disorders – The body needs an adequate supply of water to produce a wide array of digestive juices. A shortage of water and minerals will lead to a host of digestive disorders including ulcers, gastritis and acid reflux. 3. Itchy Skin – Itchy, dry and flaky skin as well as slow healing and bruising could be explained in part by a distinct lack of water. 4. High Cholesterol – When the body is hydrated, it will produce more cholesterol to seal off water loss from the cells. 5. Headache – The brain is a resource glutton. Even a small drop in body water mass can cause a big headache.
6. Weight Gain – When dehydrated, cells have to rely on energy generated from food rather than water. People thus tend to eat more, when in reality, the body is thirsty. Also, the body needs adequate hydration to remove dangerous toxins stored in fat cells. 7. Bladder or Kidney Problems – When the body is dehydrated, toxins are not eliminated as well. The accumulation of toxins and acid wastes create an environment where bacteria thrive and the bladder and kidney become prone to infection, inflammation and pain. 8. Diarrhea – Diarrhea can quickly dehydrate the body so it is important to drink plenty of water until symptoms subside.
9. Constipation – The colon is one of the first places the body pulls water from when it’s needed in order to provide other fluids for critical body functions. Without adequate water, wastes move through the large intestines much more slowly. Thus, constipation is almost always one of the primary symptoms of chronic dehydration.
10. High Blood Pressure – The blood is normally about 94% water when the body is fully hydrated. When dehydrated, the blood is thicker, causing resistance to blood flow, which can raise blood pressure. ¤ Dr. Christy Jenkins, PhD-IMD, BCND, QRA Practitioner Board Certified Naturopathic Doctor Naturo Health Solutions, LLC 1600 Heritage Landing, Suite 207 | St. Charles, Mo. 63303 P: 636.724.5605 | DrJenkinsBCND@nathealthsol.com www.natsolhealth.com MENTION THIS ADVERTORIAL AND RECEIVE $50 OFF AN INITIAL CONSULTATION
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Society Fraser Leonard Fine Art Gallery August 6, 2015 • Fraser Leonard Fine Art Gallery Fraser Leonard Fine Art Gallery celebrated the reopening of their new gallery space in Historic Downtown St. Charles, located at 824 South Main Street. The evening featured personal tours of the new gallery space and works of art with the artist Fraser Leonard. Wine, sparkling cider and an assortment of light, seasonal hors d’oeurvres were served to guests during the Grand Opening Celebration. Popular St. Charles area guitarist Chris Griffith provided live musical entertainment during the Celebration event. Photos courtesy of Fraser Leonard Art Gallery
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Society Chocolate, Wine and All That Jazz September 12, 2015 • St. Charles Community College United Way of Greater St. Louis – West Region held its seventh annual “Chocolate, Wine and All That Jazz” Campaign Kickoff event at the beautiful lakeside patio of St. Charles Community College, on Saturday, September 12, 2015. Nearly 200 guests enjoyed an extensive array of heavy appetizers, samplings of fine wine and chocolate, silent auction items, a United Way agency presentation from Children’s Home Society of Missouri and live jazz from The Dawn Weber Group. Don Kalicak, Vice President of business development and planning for Mercy and United Way’s 2015 West Region campaign chair, announced the overall goal for United Way of Greater St. Louis’ 2015 campaign of $74.25 million. Photos courtesy of Natasha Sakovich
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Photos: A. Tim and Cora Young B. Guests take a look at the many unique silent auction items up for bid C. Anne and Ron Chesbrough D. Guests enjoy some white wine being poured from PRP Wines, one of several vendors providing samples throughout the evening E. Bill Nolte, Karen Nolte, Becky Herschbach, Jane Abbott, and Jeff Boehne F. Tammy Schaffer, Scott Schaffer, Robert Figgins, and Carissa Figgins G. The Dawn Weber group dazzles the crowd with their upbeat and funky jazz music throughout the evening H. Chocolate Falls, one of several vendors present, provided a delicious sampling of items to dip under their chocolate fountain I. Michelle Smart and Robyn Coan J. Shakir Hudson, Orv Kimbrough, and Fox 2 Morning Show Host Kim Hudson
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Society StreetScape Fashion Week 2015
Charity of choice
“Romancing the Runway”
September 23, 24, 25 • Lambert–St. Louis International Airport Over a thousand people gathered for three nights of boutique shopping, appetizers, cocktails and spectacular fashion that was presented on a diamond shaped runway! Twenty designers and boutiques showcased the latest designs and trends. This event supported three local charities; Pony Bird, Connections to Success, and USO of Missouri. Look for announcements coming soon for StreetScape Fashion Week 2016! Photos by Michael Schlueter
A special thanks to our emcee: Monica Adams, FOX 2 News in the Morning Traffic November | December
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Society StreetScape Fashion Week 2015
Charity of choice
“Romancing the Runway”
September 24 • Lambert–St. Louis International Airport Photos by Michael Schlueter
A special thanks to our emcee: Khalia Collier, Owner and General Manager, STL Surge Women’s Basketball Team 28 StreetScape Magazine
Society StreetScape Fashion Week 2015
Charity of choice
“Romancing the Runway”
September 25 • Lambert–St. Louis International Airport Photos by Michael Schlueter
A special thanks to our emcee: Karen Kelly, General Sales Manager, KMOX (1120 AM) November | December
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Society 5th Annual Art of Travel October 1, 2015 • Lambert Airport Concourse B was transformed into a moonlit Paris streetscape for Lambert-St. Louis International Airport’s 5th annual Art of Travel. Guests were treated to a grand, red carpet entrance into the one-of-a-kind venue. Expert chefs with HMS Host flew in from all over the country to fill seven chef tables with the finest French cuisine. The highlight of the evening was debuting the Art of Travel Copper Collection; jewelry crafted by local metalsmiths from Lambert’s historic original roof. Of all the wonderful elements to the evening, and there were many- the best part is how it will benefit the Lambert Art and Culture Program. Photos courtesy of Art of Travel
Lewis & Clark’s Fall Wine Dinner October 1, 2015 • Lewis & Clark Restaurant On October 1, Lewis & Clark on Main Street in St. Charles held a Fall Wine Dinner welcoming Italian wine expert Luciano Racca. Guests enjoyed a 5-course Italian wine and dinner pairing. Photos courtesy of Emily Westerholt
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Society Boys & Girls Club of St. Charles County Hall of Fame Induction & Awards Banquet October 1, 2015 • Old Hickory Country Club • Guest speaker: John Parker “The Coach” Hall of Fame Inductees 2015: Charles “Chuck” Thorne, Leonard “Sarge” Gorman, Andrew “Andy” McColloch, Mary Lou Hannegan and Steve Ehlmann. Also honored; Mike Plackemeier, Board Member of the Year • Shelby Hass, Employee of the Year • Tabethia Parnell, Volunteer of the Year. The newly formed Boys & Girls Club Young Professionals were introduced. Tom Slater, outgoing Board President passed the gavel to incoming President, Linda Sanchez. Photos by Michael Schlueter
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Photos: A. Billie Thorne (Wife of Chuck Thorne) and Tom Bruening B. Missy Shockley (Daughter of Sarge Gorman) C. Mary McColloch (Wife of Andy McColloch) D. Kyle, Ashley and Tyler Hannegan (Grandchildren of Mary Lou Hannegan) E. Steve Ehlmann F. B&G Club Young Professionals (Drew Goellner, Tyler Hannegan, Kyle Key, Brad Haberstroh, Austin Johnson, and John Clark) G. Craig Leavell and Linda Sanchez
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With Gratitude... October 2, 2015 • Grand Opera House Fall is the time to celebrate and that’s just what we did with our advertising partners. The event was catered by Tornatore’s and attended by approximately 70 of our clients and guests. It was wonderful to connect with everyone and meet some new people. Sincerely, “Thank You!” to all of our advertising partners, without you StreetScape would not be possible. Also, a special thanks to our advertising partners who contributed to the gift bags; April’s on Main • RLK & Associates • Ballpark Village • Ameristar Casino • Oma’s Barn • Jeff Strickland / State Farm • Event One • Butterfly & Moon • Integrity Mortgage • Riviera Too. Photos by Michael Schlueter
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Society Beyond The Best October 15, 2015 • Ameristar Casino Resort Spa St. Charles StreetScape Magazine was excited to honor 50 exceptional members of our community at our sixth annual awards gala. Honorees and their guests enjoyed an elegant evening with a delicious dinner, champagne toast and awards. We were honored with Anne Zerr as our Mistress of Ceremonies & Travis Sheridan as our keynote speaker. Congratulations to the class of 2015 “Beyond the Best” honorees! Photos by Michael Schlueter
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Photos: A. Travis Sheridan, Patti York, Tom Hannegan, Anne Zerr B. Chris Atkinson, Maralee Britton, Sandy Bichel, Monica McCarthy, Chuck Britton C. An elegant “Beyond the Best” table D. Keith W. Hazelwood and Ann Hazelwood E. Travis Sheridan F. Travis Sheridan, Heidi Sowatsky, Tom Hannegan, Anne Zerr G. Cynthia Holter, Rob Matheny, Nancy Matheny, Dianne Garrison, Diane Bauhof, Jeff Huntington, Vicki Bundesen, Dick Bundesen, Andy Bundesen H. Ward Shaw and Melissa Maddox I. Dr. Christy Jenkins, Queen Rackely
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J. Pete Pulizzi and family K. StreetScape sign welcoming guests L. Jeff and Karen Englert M. Travis Sheridan, Betsy Schneider, Tom Hannegan, Anne Zerr N. Morgan Drawe, Danielle Youngberg, Robyn Clark, Amber Walters O. Beyond the Best Awards P. Kathleen Hannegan, Tom Hannegan, Erin Hannegan-McKee Q. Preparing for the champagne toast R. Chief Russ Mason and Jan Mason S. Travis Sheridan, Jodi Lang, Tom Hannegan, Anne Zerr
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