Chesterfield, MO October 2022 by City Lifestyle

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Realty services are offered through First Community Realty, LLC (FCR), a Credit Union Service Organization, and a wholly owned subsidiary of First Financial Services of MO, LLC. Both are affiliates of First Community Credit Union (FCCU). FCR is independently operated. FCCU is not a real estate broker.

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October 2022 PUBLISHER S

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LIFESTYLE LETTER

Welcome the Flavors of Fall Welcome Fall! With the changing seasons comes a change in what we are craving, and with fall that often means comfort food and Fall flavors. October is our most delectable issue of the year, filled with some of our favorite dishes and beverages available in Chesterfield to keep you falling in love with food. We had the pleasure of sitting down with beloved restaurateur Pete Ferretti. He says while food is essential to life, it’s not why people go out to eat. Read more on page 32; you are in for a treat. There is an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods can take us right back to our childhood kitchen table, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable. Savor every bite and enjoy every experience in this October flavorable issue. From our table to yours we welcome the flavors of Fall.

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Julie Brown Patton | julie.patton@citylifestyle.com AD DESIGNER

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Antanette Ray CONTR IBUTING WR ITER S

Julie Brown Patton, Judy Peters, Robin Seaton Jefferson CONTR IBUTING PHOTOGR APHER

Casey Pierce

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

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Proverbs 3:5-6 Chesterfield City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Chesterfield area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Chesterfield City Lifestyle™ is gathered from sources considered

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inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

16 Itz’A Pizza Pie!

Lifestyle Letter

City Scene

Business Monthly

Local Experiences

Eat Right

Hot Spot

Happy Hour

Local’s Choice

Culinary Creations

32 Lounge Concepts

Inspired By

Beloved Restaurateur Pete Ferretti Says While Food Is Essential To Life,

Events

It’s Not Why People Go Out To Eat

Party Planning

Grab Some Napkins And Make A List — October Is National Pizza Month

22 The Brass Rail Steakhouse

Local Hidden Gem Offers “Crazy Popular” Smoked Chicken Wings Plus ‘Melt-In-Your-Mouth’ Crab Cakes

26 Wine Tour

A Small Tasting of Area Wine Venues

O N T H E C OV E R

Photography: Casey Pierce St. Louis restaurant owner and developer Pete Ferretti

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city scene

Where neighbors can see and be seen. 1

CHESTERFIELD PARKS, RECREATION & ARTS DEPARTMENT

COURTESY OF CHESTERFIELD POLICE DEPARTMENT

CCEAC

COURTESY OF CHESTERFIELD POLICE DEPARTMENT

COURTESY OF FAUST PARK

1: City Lifestyle publishers hosted In Your City Podcast Celebrity-Night fundraiser for St. Louis Crisis Nursery. 2: The 10th annual Ed Nestor Backstoppalooza 2022 fundraiser held in Chesterfield was very successful. 3: Annual K9 Splash at Chesterfield Family Aquatic Center was hosted Sept. 6. 4: Richard Blosser, partner of Chesterfield Citizens Environmental Advisory Committee, gives presentations about composting. 5: Dwayne Hilton is Lacefield Piano partner and the person playing the organ at Cardinals game. 6: Chesterfield police community affairs officers attended Union Baptist Church of Chesterfield’s annual church picnic. 7: Faust Park’s annual Jack O’Lantern Trail in Chesterfield is slated for Oct. 28; tickets 314.615.8344.

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International Rett Syndrome Foundation To Host Annual Strollathon Oct. 8 International Rett Syndrome Foundation (IRSF) representatives will host the 15th annual St. Louis Strollathon on Oct. 8 with registration starting at 10 a.m. and the walk beginning at 11 a.m. The one-mile, family-friendly stroll, which will be held at the JCC St. Louis located at 2 Millstone Campus Dr., includes a visit from Fredbird, entertainment and food. The St. Louis Strollathon has raised a total of more than $750,000 since its first event in 2008.

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local experiences The best places and things to do in our area.

Fall is here and we are ready for a foodie experience to usher in the new season. We are sharing some of the best spots around town with great atmosphere, seasonal menus, outdoor seating, and an elevated experience. Treat your taste buds this month and get out and experience what our area has to offer.

St ylish & Upscale Foodie Establishments YAYA'S EUR O BISTR O CHESTER FIELD: Mediterranean eats, such as calamari "fritto," chopped salad, heirloom tomato relish and hand-tossed, oak-fired pizzas, are served at this woodsy-chic bar and eatery. 15601 Olive Blvd., Chesterfield ANNIE GUNN'S R ESTAUR ANT: Outdoor seating or dine-in options are available at a spot that's been named The Best Steakhouse in Missouri and most romantic restaurant in the country. 16806 Chesterfield Airport Road, Chesterfield NAPOLI 2: This is part of a family-owned restaurant business established in 1989 with classic Italian cuisine, an upscale atmosphere and fine dining; the executive chef is Jon Berger. 1054 Town and Country Crossing Dr., Chesterfield SPIR O'S R ESTAUR ANT: The owners present themselves as an "original St. Louis restaurant;" they have family meals to feed a party of four with authentic Mediterranean dishes. 1054 N. Woods Mill Road, Chesterfield BALLWIN SNO-CONE: This family-friendly snow cone park also has ice cream, beer/cocktails and grilled food, along with plentiful outdoor seating, movies, a fire-pit and s’mores at night. 151 Ries Road, Ballwin

Spiro’s Restaurant

Scan for more photos and the full list.

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Itz’A

ARTICLE BY JULIE BROWN PATTON

Pizza Pie!

GRAB SOME NAPKINS AND MAKE A LIST— OCTOBER IS NATIONAL PIZZA MONTH

When the moon hits your eye, Like a big pizza pie, that's amore ... in The Lou Amore is the Italian word for “love." Pizza reportedly was first called pie when Italian immigrants arrived in the United States in the late 1800s. Pizza had similarities to a pie – with a crust, sliced triangle portions and its circular shape. ItalianAmericans sold and popularized pizzas, and the exotic dish picked up the English name “tomato pie.” Sometime thereafter, languages met in the middle with the term “pizza pie." St. Louisans historically put their own spin on pizzas by introducing thin crust and Provel, a white processed cheese product that's a combination of cheddar, Swiss and provolone cheeses. It's considered a formulated product, like Velveeta. Provel has a low melting point, giving pizza toppings their scintillating, gooey texture. CONTINUED >

EAT R IGH T | FOOD + BEVE RAGE

Chirco’s Pizza

Stef’s Pizza

Chirco’s Pizza

Benedetto's On Main Street: The cheesiest bite!

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/C H E ST E R F I E L D

EAT R IGH T | FOOD + BEVE RAGE

Ever try to explain thin-crusted pizza with Provel cheese to people not from the St. Louis region? They ask: “So…it’s like a cracker with Cheese Whiz on it? Or a big pizza-flavored nacho?” Other people notice how the unleavened crust makes it very crunchy and not pliable. Because of this, a St. Louis-style pizza is often cut “tavern style” into rectangles. Provel seems nearly impossible to find it anywhere else in the country. In fact, if the cheese is manufactured anywhere outside of St. Louis, it reportedly isn’t considered Provel and has to be labeled as “St. Louis-Style Cheese.” Fun Fact: The recipe for Provel is believed to have been concocted in 1947 when owners of the St. Louis Costa Grocery (now Roma Grocery, located on the Hill) decided they didn’t like how stringy mozzarella was after taking a bite of pizza. Whether one's favorite pizza crust is thin, handtossed, medium, thick, stuffed, gluten-free, vegan-friendly or flatbread, every person has their own unique definition of the perfect pizza crust. Crusts actually decide the essential makeup of pizzas, as every style of pizza ultimately begins from the bottom up, but they don't usually get as much love as toppings.

SOME AREA PIZZAS TO TRY DURING NATIONAL PIZZA MONTH: • Restaurateur Vito Chirco opened Chirco’s Pizza in Chesterfield next to the shopping plaza that was once home to Chirco’s Italian Restaurant. The new pizzeria is located at 14870 Clayton, the space that previously housed Pi 2 Go. They serve hand-tossed and gourmet pizzas. • Bacon Potato Pizza, Maple Bourbon Pork Pizza and calzones are top of mind at Clayton-located Peel Wood Fired Pizza, 208 S. Meramec Ave. • The Stef’s Pizza team at 103 Chesterfield Towne Center offer signature pizzas, such as taco, Hawaiian, vegetable and BBQ chicken, along with typical meat lovers varieties. • The Haus Pizzeria And Bar at 14815 Clayton Road serves up oven-baked pizzas, crafted with housemade ingredients. Each month, they also try to offer a new and different specialty pizza, such as Margarita Lobster. • Build-you-own pizza at MOD Pizza, 8855K Ladue Road. • Shroom, Capriocciosa and Quattro Formaggi pizzas can be secured at Vito's In The Valley, 138 Chesterfield Towne Centre. • Benedetto's On Main staffers at 16721 Main St., in Wildwood make their pizza dough fresh daily. Inquire about their Classic Margherita, Grovers Chicken or Meatball On Main pizzas.

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/C H E ST E R F I E L D

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The Brass Rail Steakhouse

ARTICLE BY ROBIN SEATON JEFFERSON

LOCAL HIDDEN GEM OFFERS “CRAZY POPULAR” SMOKED CHICKEN WINGS PLUS ‘MELT-IN-YOUR-MOUTH’ CRAB CAKES

H OT SP OT | FOOD + BEV E RAGE

They say if you want to know the best place to eat in any area, ask the locals. If that’s true, many people in St. Charles County would recommend The Brass Rail Steakhouse. Known for its classic American menu featuring scratch-made foods, aged steaks, seafood, pasta and specialty drinks and tucked just off of I-64/in O’Fallon, Missouri, The Brass Rail is a hidden gem in the St. Louis region and packs a major punch with locals. Under new ownership as of spring 2022, by April and Ryan Hammer, the neighborhood steakhouse is the perfect place to relax with family, friends or colleagues and enjoy a wonderful handcrafted meal in a friendly and welcoming atmosphere. The Brass Rail sells hundreds of pounds of steak each week— with all of their customers’ favorite cuts available to take home. “Everything on the menu is made to order even down to our famous ranch dressing, which we sell and ship anywhere,” April says. “People love it and can’t seem to get enough of it.” In fact, April says “countless ‘regulars’ come to The Brass Rail so often, that most have specific servers they request.” Not only are the customers loyal to their servers, but the servers are friends and respectful of each other. And many of them have been on staff at The Brass Rail since the steakhouse opened in 2012.

“Our servers are loyal and know how to give only the very best service to our loyal guests. They have great camaraderie amongst the team. Many of them spend hours together at work and are also friends outside of TBR, and it shows. It takes teamwork to make the dream work," April says. The Smoked Chicken Wings are a staple and TBR signature item. “We can hardly keep them in stock,” proclaims April. “Most restaurants prepare the standard fried wings, but thanks to our founder’s culinary excellence, we intricately prepare our wings, and our guests know it. They are crazy popular.” Another Brass Rail signature item are its crab cakes, which were voted “Best in Missouri.” The traditional, Maryland-style crab cakes are melt-in-your-mouth unbelievably good, April assures. With its handcrafted food, beautiful decor and comfortable neighborhood feel, The Brass Rail is considered a perfect place to meet up after work, on a date night or after a golf game or kid’s soccer game. The Brass Rail staffers welcome diners “with open arms and full plates.” BrassRail1.com

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/C H E ST E R F I E L D

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Wine Tour

Wild Crush

A Small Tasting of Area Wine Venues ARTICLE BY JUDY PETERS

H AP PY H OU R | FOOD + BE VE RAGE

Old House in Hog Hollow

WILD CRUSH

Wild Crush, in Town & Country, is the first self-dispensing wine venue in Missouri, featuring 24 wines on tap and premium bar selections, exceptionally paired with local charcuterie and assorted flatbreads. Owned by Jay Delsing and his “crush,” Karen Paslawski, with her daughter, Lexie, as managing partner, this trio has created a unique, fun experience with this “country-feeling wine bar that’s not in the country,” as Jay describes it. Karen, a commercial interior designer, had been looking for an event venue that she and her daughter, an experienced hospitality professional, could own and operate. Jay, a professional golfer, says he always wanted to own a restaurant or bar. When they discovered the new Blacksmith Grove at the corner of Clayton and Mason, with its seven acres including a lake and a park with a waterfall, fountains, and an amphitheater, they knew they found the place! After purchasing a pre-loaded wine card, customers head over to dispensaries to select a favorite wine, organized by varietal, year and region. Insert the card into the slot, hold a glass under the spout and select either a two-, four-, or six-ounce pour, then enjoy the wine! There are also a handful of domestic beers and a few craft brews currently offered, and the plan is to have two frozen drinks on hand at any given time (including frosés, frozen strawberry vodka lemonade, and frozen champagne with fruit).

OLD HOUSE IN HOG HOLLOW

Scott and Shelley Ririe are proud and enthused to introduce the newly renovated and reimagined historic landmark in Chesterfield – known as the Queathem House – to the community as Old House in Hog Hollow Wine Bar & Event Space. It had been an antique store for the last 30 years. It will be opening soon as a venue for private events as well as a gathering place for the community, including wine tastings, bridal showers, business meetings, retirement gatherings, classes, ladies’ groups, men’s groups, pairing classes and more. “We are not a winery, but love that winery feel,” says Scott. The venue will hold events both inside and outside of the 160-year-old home located at 14319 Olive Blvd. It will include a retail shop with wine, high-end spirits, specialty beers, cheeses and meats with a variety of local products to purchase. The entire home will be filled with unique historical furnishings and pieces that were made and used throughout history. “This wonderful historic home has been a key feature to the City of Chesterfield since the 1850s and will continue to be for many generations to come,” he says. CONTINUED >

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/C H E ST E R F I E L D

THE WINE CAFÉ

Tiara and Terrence Curry are dedicated to providing the very best of food, wine and good times in their new café on South Main Street in Historic Saint Charles. They feature wines from around the country as well as a local winery, McKelvey Vineyards. Tiara, whose degree is in fashion merchandising, says she always knew she was meant to be an entrepreneur. Since putting the sign out on the cobblestone street of Historic Main Street, she has realized this was what she was meant to do. The husband-and-wife team is a perfect pairing. Terrence likes red wine, and Tiara likes white, so they split the sampling duties when selecting what they’d carry. Tiara came up with ideas for the food side of the menu, and Terrence cooks it. Tiara crafted the vision for the interior décor and Terrence executed it. The menu features red, white, sparkling and rosé wine, as well as cocktails. There are also wine flights and tastings. Food options consist of appetizers, salads, sandwiches, flatbread pizza and wraps, as well as charcuterie boards.

The Wine Cafe

H AP PY H OU R | FOOD + BE VE RAGE

“In Your City” Let’s Talk!

LIVE ON LOCATION FABULOUS FOX THEATRE OCTOBER 26 AT 3PM “Tiara, whose degree is in fashion merchandising, says she always knew she was meant to be an entrepreneur. Since putting the sign out on the cobblestone street of Historic Main Street, she has realized this was what she was meant to do.”

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/C H E ST E R F I E L D

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Pete Ferretti

Lounge Concepts BELOVED RESTAURATEUR PETE FERRETTI SAYS WHILE FOOD IS ESSENTIAL TO LIFE, IT’S NOT WHY PEOPLE GO OUT TO EAT

ARTICLE BY ROBIN SEATON JEFFERSON

LOCA L’S CH OICE | L IFE + CULTURE

“Using passion for fuel is not sustainable. It’s really about connecting with people, both staff and customers.”

"You can either say I found the hospitality industry, or it found me. Either way, we found each other,” says beloved St. Louis restaurant owner and developer Pete Ferretti. But even he admits there’s more to it than that. And while he credits his success to being in the right place at the right time—to a lot of luck and even more prayer—it appears to be Pete’s roots and the way he conducts his businesses and treats the people around him, that have afforded him the successes he enjoys. Since 2002, Pete has been the principal owner of Lounge Concepts, the managing umbrella company that currently operates two Circle 7 Ranch locations. Other venues developed and managed by Ferretti include The Pepper Lounge, Mandarin Lounge, MIst, Lumen, El Borracho and The Outfield at Mike Shannon's. “Everyone has a calling in life. But I think it’s the Greek and Italian in me. I guess it’s the way people shared their ethnicity, shared their memories and stories through food around a big table,” Pete says of a lifetime of dinners every week around his grandparents’ table after church. “Every Sunday we would go to Yia Yia and Papou’s, and all of the family would be over. It was something we always did.” Pete's mom’s parents were Greek, and his dad’s Italian. He says he and his mom—Georgia Kondosvolopolus (later shortened to Condos)—were the bakers. She, as well as the recipes of the women at St. Nicholas Greek Orthodox Church, where he has attended for decades, had a huge impact on the standards he has set for his restaurants.

“The recipes were more authentic. They would go back generations. We are purists. We make pastries a certain way. It’s the secrets each of the women had, like orange zest or pulp in the pastries, chilled ice-cold water for dough. These things were passed down from generation to generation.” Pete’s mom and dad met one weekend in 1967, Pete recalls, when she was attending Washington University in St. Louis and couldn't get home for Thanksgiving. “Mom was from Kansas City,” he says. “And Kansas City, St. Louis and Chicago are big Midwest hubs of Greek people. Her family told her if she were ever in St. Louis and needed anything, go to the Ferretti's.” Georgia and Mike Ferretti married the following Thanksgiving in Kansas City. Pete has been married to Tonya Ferretti, a Pattonville English Language Learning teacher, since 1989. The two have two daughters, Demetria, 23, named for Pete’s mother’s mother, and Sophia, 21, named for his father’s mother. Food has always been central in Pete's life. In fact, he says it was always the catalyst, the passion, behind his projects. He was just 14 when he worked at Schmiezing’s, his uncle’s establishment, one of the first Sports Bar and Restaurants in mid-town St. Louis and a popular gathering place for sports fans. But as he says, “Using passion for fuel is not sustainable. It's really about connecting with people, both staff and customers.” And Pete concedes that while food is essential to life, it’s not why people go out to eat. “You have

CONTINUED >

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/C H E ST E R F I E L D

to have food to live, but why do people make reservations two weeks in advance for three to four couples and drive 30 to 40 minutes to eat food that they could cook at home?” he asks. “The love to go out and share that experience has to be greater than doing it at your home. The main driving force is people. People want to gather, to catch up, to share stories. I like to bring people together. My parents met because of circles of people interacting.” Pete started out in the food industry after obtaining degrees in psychology and marketing at the University of Missouri-Columbia and spending a few years in corporate America. He and college fraternity brother and business partner, Loren “Buddy” Coy, owned and operated a Mr. Goodcents in Bridgeton, Missouri, for four years in the late 1990s and early 2000s. Pete met Loren two days before he met his wife when the three were attending MIZZOU together.

LOCA L’S CH OICE | L IFE + CULTURE

Young people looking to get into the hospitality industry have much more to consider than what will be on the menu, he says. “Food and service are the bare minimum. I would ask young restaurateurs, ‘What is unique about your restaurant?’” And he says he would tell them to be aware of their customers’ reactions and to learn from them. “Is it too light or too dark? Do people have trouble interacting? How are the atmosphere and ambiance? Is the temperature alright? Those are things I recognize.” Pete recalls one customer who had a shawl wrapped about her shoulders, even though no one else in the restaurant seemed to be cold. He had the woman’s server bring her a tea cup filled with hot water and cellophane covering its top, so she could wrap her hands around the cup to warm her. “I pay attention to body language,” he says. “People are our biggest assets. They cannot be undervalued.”

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LOU ‘CUE ST. LOUIS RANKS FIRST IN BEST CITIES FOR BARBECUE: LAWNSTARTER NATIONAL ANALYSIS ARTICLE BY JULIE BROWN PATTON

Those who live in the St. Louis metropolitan area already knew from where some of the best barbecue in the world comes. But it’s nice to see others discovering it, too!

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

Team members of LawnStarter, a national lawn care company with locations in 120 U.S. markets, recently compared 200 of the biggest U.S. cities based on 18 hallmarks of a true ’cue hub. Representatives indicated that they considered the number of award-winning barbecue restaurants, barbecue festivals, experience hosting “master-level” competitions and highly rated 'BBQ joints.' Guess who landed in the top spot this year? St. Louis brings home the finger-licking gold.

2022'S BEST CITIES FOR BBQ: 1. St. Louis, Missouri 2. Kansas City, Missouri 3. Chicago, Illinois 4. Springfield, Missouri 5. Orlando, Florida 6. Overland Park, Kansas 7. Kansas City, Kansas 8. Austin, Texas 9. Chattanooga, Tennessee 10. Houston, Texas This year, the Mother of the West is also the mother of barbecue: Missouri cities filled out three of the top five spots in the LawnStarter ranking. Last year’s ’Cue Capital, Kansas City (No. 2), and Springfield (No. 4) follow closely behind, with a boost from hosting acclaimed barbecue contests in recent years. This year's winners sizzled their way to the top, beating regions with well-known barbecue styles, such as Memphis (No. 61) and the Carolinas.

What makes St. Louis barbecue sauce special, or at least different? St. Louis' traditional barbecue sauce is often tomato-based, and because it doesn't contain much sugar, it can be used to cook the meat without causing the sauce to burn. Additionally, St. Louis barbecue ribs are known for their unique cut, which is known as St. Louis-style, which is meatier since the rib tops, cartilage and sternum bone are removed. St. Louisans would be remiss discussing barbecue sauce without referencing Charlotte's Rib Barbecue. Pat and Herb Schwarz, Charlotte Peters' (First Lady of St. Louis television) daughter and sonin-law, first opened Charlotte's Rib in Kirkwood in 1977. In 1978, they opened a new location in Ballwin, and later moved to the restaurant's current location in the Claymont Shopping Center at the intersection of Kehrs Mill and Clayton roads. The restaurant's food is traditional St. Louis barbecue, which preserves old-school, spectacular flavors, especially with the Western Blend sauce that takes on a popular KC barbecue style as mild but full-bodied, and the Spicy Southern sauce that has a kick to it but doesn’t overpower the meat. Another popular common ingredient in preparing St. Louis-style barbecue is Maull's barbecue sauce (started in 1897). It's a rich, pungent, spicy semisweet, tomato-based sauce, somewhat unusual for containing anchovies and pepper pulp. Maull's eight varieties of sauce: Genuine, Sweet-N-Mild, SweetN-Smokey, Onion Bits, Signature Collection Sticky Sweet, Signature Collection Simmering Heat, Jalapeño and KC-style barbecue sauce. Two other locally made barbecue sauces are: Freddie Lee’s Gourmet Sauces, 1124 Lumiere Place Blvd., St. Louis; and The Great American Barbecue Co., 8402 Pilot Court, Affton.

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/C H E ST E R F I E L D

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ARTICLE BY JUDY PETERS

TRAIL BLAZERS THE INSPIRING STORY OF THE MANY PATHS BLAZED BY TED AND PAT JONES

I NSP IR E D BY | FITN ESS

For those who've been on the Katy Trail, walked to Confluence Point, or visited Prairie Fork Conservation Area, it may not be obvious that visitors have Ted and Pat Jones to thank for being able to enjoy these outdoor wonders. A new book, Trail Blazers: The Free-Spirited and Extraordinary Lives of Ted and Pat Jones, written by Jeannette Cooperman, pays tribute to this Missouri couple who worked tirelessly and gave generously to these projects, and many other Missouri conservation efforts. The book is published by Magnificent Missouri, with the proceeds going to preserve the Katy Trail and keep alive the environmental and other efforts that the Joneses began. Ted Jones died in 1990; Pat Jones in 2018.

TED AND PAT JONES

Pat was one of the first women to graduate from the University of Missouri-Columbia with a degree in agriculture. Ted’s natural leadership skills were proven over the years as the managing partner of Edward Jones, the worldwide firm started by his father in 1922. Now with more than 15,000 individual offices around the world, he took his father’s traditional St. Louis brokerage firm and created a strategy to grow it into a company that would change millions of lives by expanding opportunities for investors and their families. So, the title of this book, Trail Blazers, has a double meaning — as a tribute to the couple for not only a literal trail and leadership in conservation but also a path to success in the business world, where personal service and integrity have played a key role. Shunning the trappings of wealth, Pat and Ted Jones made their life on a mid-Missouri farm. The president of Magnificent Missouri, Dan Burkhardt, says they wanted to be in the Missouri countryside, they wanted to create a place where other people, not as fortunate as they were, could experience the outdoors and nature. Accumulating money was not the objective. They chose to preserve and enhance the natural beauty of Missouri for future generations as their primary passion. Their vision, efforts, and generous $2.2 million donation helped make the 200-mile Katy Trail possible. The Jones' 700-acre farm in Williamsburg, Missouri, is now known as Prairie Fork Conservation Area and enjoyed by many, thanks to their generous bequest. Trail Blazers inspires readers as it blazes a trail through Ted and Pat's unconventional approach to life, the genius behind Ted’s business success, and their shared passion for conservation and love of the land. Readers will find themselves wondering what they can do to follow in the many paths blazed by Ted and Pat. The book can be purchased online at MagnificentMissouri.org.

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/C H E ST E R F I E L D

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O C TO B E R 2 0 2 2

events A curated selection of the most intriguing upcoming events in our area. OCTOBER 1ST

Marquette Marching Band Craft Fair

MA R Q UE T T E H I G H S C H OOL | 9 :0 0 A M More than 75 vendors are expected to offer handmade crafts, jewelry, wood crafts, pottery, greeting cards, home decor, health and beauty products, embroidered gifts, handmade candles, pet accessories, cocoa bombs, kettle corn, doll clothes, toys and books. There also will be a bake sale and kids corner/ pumpkin patch. This event is held in two gyms, concluding at 4 p.m. OCTOBER 1ST

Chesterfield Fall Festival

C H E ST E R F I E L D A MP H I T H E AT E R | 1 :0 0 P M This musical festival will feature Chris Collins and Boulder Canyon, the world’s foremost tribute to the great John Denver on the Amp stage from 4:30-6 p.m., and the Drive by Boys on the plaza stage from 1-4 p.m. Food, drinks and family fun are planned. This free event concludes at 6 p.m. OCTOBER 10 TH-16TH

St. Louis Taco Week

AC R O S S ST. LO UI S | 1 1 : 00 A M Hard tacos, soft tacos, dessert tacos, and doggie treat tacos for St. Louis Taco Week. Enjoy $5 taco specials. This year, there’s a specially designed app to navigate the specials around town with a map of participating restaurants, specials, checkin opportunities for points, and exclusive contests with prizes. The app is available for download in the App Store and Google Play.

EVE N TS

OC TOBE R 1 4 T H

An Evening In The Cemetery

FAU ST PARK, CHESTERFIELD | 6: 0 0 PM Visit Thornhill, home of Missouri's second governor, and learn about thoughts and practices about death, mourning practices and superstitions. An actor, portraying Gov. Thornhill, will be dressed in funeral-appropriate attire. Stroll the grounds to learn more through docents regarding washer women, funeral bakers and other historic roles. Reserve tickets online at StLouisCo.com/Parks/Faust .

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OC TOBE R 1 5T H

Trivia Night Benefiting Crohns And Colitis Foundation

EPIC CH U RCH , CHESTERFIELD | 6: 0 0 PM The evening will offer 10 rounds of general trivia with complimentary beer, water and soda. Personal food and drinks are allowed. A table of eight is $200. There also will be raffle baskets and a 50-50 raffle. The trivia night is expected to last until 9:30 p.m. For questions, call Robin at 636.457.7563 or email rcarr@CrohnsColitisFoundation.org. OC TOBE R 2 9 T H

St. Louis Walk To End Alzheimer’s In Chesterfield

CH EST ERF IE LD AM PH IT H EAT ER | 8 :00 AM Registration is at 8 a.m. with the opening ceremony happening at 9:30 a.m. The Walk follows immediately after. This year's goal is to raise $1,300,000. Volunteers are needed. At press time, there were 234 teams registered, representing 882 participants. Visit Alz.org/StLWalk. For questions, contact Jennifer Schafer at 314.750.5679 or jeschafer@alz.org.

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Get in touch by heading over to our landing page to connect: CityLifestyle.com/Chesterfield

Joseph M. Church, CFP ® Managing Director, Private Wealth Advisor Eric M. Verhulst, CIMA ® Managing Director, Private Wealth Advisor Stephanie B. Walsh, CFP ® Vice President, Private Wealth Advisor

Please contact us directly to learn more. (314) 887-6311 CVW@rockco.com rcm.rockco.com/cvw/ 16090 Swingley Ridge Rd Suite 400 St Louis, MO 63017 Check the background of Our Firm and Investment Professionals on FINRA’s BrokerCheck. Rockefeller Financial LLC is a broker-dealer and investment adviser dually registered with the U.S. Securities and Exchange Commission (SEC);Member Financial Industry Regulatory Authority (FINRA), Securities Investor Protection Corporation (SIPC). Rockefeller Financial LLC is not a bank. Where appropriate, Rockefeller Financial LLC has entered into arrangements with banks and other third parties to assist in offering certain banking related products and services. Investment, insurance and annuity products offered through Rockefeller Financial LLC are not FDIC insured, may lose value, are not bank guaranteed, not a bank deposit, and not otherwise insured by any federal government agency. Investing involves risk, including the possible loss of principal. Past Performance is no guarantee of future results and no investment or financial planning strategy guarantees profit or protection.

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/C H E ST E R F I E L D

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ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with the latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags

Want to see more? Scan the QR code or visit bit.ly/TailgateLifestyle for more recipes and DIY instructions.

PA RT Y P LA N N IN G | ENTERTAI NME NT

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.

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