Issuu

O C TO B E R 2 02 0

INTR ODUCI NG

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LIFESTYLE LETTER

OCTOBER 2020 PUBLISHER

Renee Moore | renee.moore@lifestylepubs.com EDITORIAL COORDINATOR

Food For Thought.

Jordan Moore | jordan.moore@lifestylepubs.com AD DESIGNER

Evan Deuvall

FOOD. It's the one thing that unites us all. When we think of our favorite food (choc-

L AYO UT DESIGNER

olate), we instinctively smile. When we find a fabulous new recipe (chocolate chip

Jayme Emery

pumpkin bread), we immediately make it for family and friends. When we discover a new restaurant, or a new menu item (Britt's Bakehouse Chocolate Baby Bundts), we instantly tell people about it. We come together around a table of food. Around a bottle of wine. Around a fire pit

CONTRIBUTING WRITERS

Beth Glennon, Dee Dee Murphy, James Kauffman CONTRIBUTING PHOTOGRAPHERS

Natasha McGuire, Keaton Moore, Madeline Murphy

with Hershey's s'mores. The stories of the bakers, creators, makers, and growers of food in this issue are so critical right now. A brand-new business, Honey Bee's Biscuit + Gravy, was launched because of the COVID crisis. The Pioneer Bakery Café is changing lives. Over on Adams, Brett and Jillian have created a micro-community around their frontyard garden. Stanly, at Robust Wine Bar, has curated an entire restaurant around the shared experience of food and wine. Dan brings people together every day at the Farmers’ Market. Teleo Coffee is Loving Our Neighbors One Coffee Cup at a Time. Coming together. Changing lives. Creating community. Loving our Neighbors.

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry

All because of food.

CHIEF FINANCIAL OFFICER DeLand Shore

I'll take that. With a chocolate-covered cherry on top.

OPERATIONS DIRECTOR Janeane Thompson

Renee Moore, Publisher

REGIONAL SALES DIRECTOR Eric Williams

ART DIRECTOR Sara Minor AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

514 W 26TH ST., KANSAS CITY, MO

ON THE COVER Jillian Flesh, Brett Dorrance, Indie Dorrance-Flesh

PHOTOGRAPHY BY NATASHA MCGUIRE 4

Kirkwood Lifestyle | October 2020

CityLifestyle.com/Kirkwood

Proverbs 3:5-6 Kirkwood Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Kirkwood area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle 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 Kirkwood Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

INSIDE THE ISSUE OCTOBER 2020

FEATURES 12 A Cup Full of Love te-le’-o: greek root word of tetelestai, meaning “it is finished.”

16 Friendly Faces Around Town People that you meet when you’re walking down the street.

22 A Robust Evolution One of St. Louis’ first premier wine bar is evolving.

28 Locally Grown A conversation with Executive

28 12

Chef Brett Dorrance and his wife, Jillian Flesh.

DEPARTMENTS 4

Lifestyle Letter

Good Times

Around Town

Locally Owned

Local Limelight

22 Hot Spot 26 Artist’s Palette 28 Our Town 34 Culinary Creations

LAKEVIEW APARTMENTS

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GOOD TIMES

Summit Produce’s Great Pumpkin Patch & Kids Fun Zone The Kirkwood Farmers’ Market is a great place to spend an afternoon this fall. A one-stop pumpkin paradise with all the trimmings and trappings of the season, plus a safe space for the kids to run and play while enjoying a brat, fresh-pressed cider, and live tunes. Open daily 9 am - 8 pm thru Halloween. Go to summitproduce.com for ticket sales.

Friendship Village Celebrates Grand Opening Friendship Village Chesterfield celebrated their Grand Opening of its brand-new Assisted Living and Memory Care building. The senior living community is now accepting new move-ins! Incorporating the latest wellness programs and technology, Friendship Village serves seniors on their terms and provides just the right amount of daily assistance.

Kirkwood Lifestyle | October 2020

AROUND TOWN

BOYS HOPE GIRLS HOPE In lieu of birthday gifts, sweet Sally Feltner (left, pictured with her friend, Molly Mispagel) celebrated her 11th birthday by collecting items for Boys Hope Girls Hope of St. Louis from their registry at Target. Boys Hope Girls Hope St. Louis helps academically motivated middle and high school students rise above disadvantaged backgrounds and become successful in college and beyond. The young students who are a part of Boys Hope Girls Hope are physically, emotionally, and academically prepared for post-secondary education and a productive life; breaking the cycle of poverty.Â Join Sally and donate atÂ https://boyshopegirlshopestl.org/donate/.

THE STAGES COLLECTION STAGES St. Louis is offering a new line of collectibles handmade by the immensely talented STAGES artisans. The one-of-a-kind, hand-crafted items are fun, festive, and fabulous and are sure to make you, your family, and your friends smile with appreciation. Add joy to your life and support STAGES St. Louis as they maneuver 10

Kirkwood Lifestyle | October 2020

through these challenging financial times. Ordering is easy! Go to stagesstlouis. org/shop or call 314.604.6127 for specific questions. Thank you for supporting STAGES as they head into their 35th Anniversary in the beautiful new Kirkwood Performing Arts Center.

PLANES, TRAINS, AUTOMOBILES…. AND NOW RC VEHICLES?! The National Museum of Transportation is opening its very own RC Vehicle obstacle course. The course is free with admission, so when you finish zipping around tires, you can explore the other 190 exhibits the museum has to offer. For more information about the museum visit https://tnmot.org.

Have you tried everything to get rid of your headaches? Well not EVERYTHING. It is time to Get Weller! .

ARE YOU READY TO PLAY? Players, Foursomes, Sponsors, and Volunteers, join us on the green. The Kirkwood - Des Peres Area Chamber of Commerce is partnering with the Webster Groves - Shrewsbury - Rock Hill Chamber of Commerce to bring you a day of fun with clients and friends at this award-winning 18 hole golf course! Monday, October 26, 2020 Shotgun start at 10 am Greenbriar Hills Country Club. Come on out and play.

GettingWeller.com

13100 Manchester Rd., Suite 65 Des Peres, MO 63131 636.527.3015 CityLifestyle.com/Kirkwood

LOCALLY OWNED

A Cup Full of Love TE-LE’-O: GREEK ROOT WORD OF TETELESTAI, MEANING “IT IS FINISHED.”

ARTICLE BETH GLENNON | PHOTOGRAPHY KEATON MOORE

THE LAST THREE WORDS JESUS SAID ON THE CROSS ARE THE FOUNDATIONAL WORDS THAT HAVE SPARKED A MINISTRY MISSION THAT IS JUST BEGINNING FOR OLIVIA OGLESBY, FOUNDER OF TELEO COFFEE. Olivia fell in love with coffee shops while working her way through college. "People meet to have conversations, business meetings, or study. It's a special place, unlike anywhere else." During her junior year at SLU, Olivia felt called to open a coffee shop. "But I wanted to use it for more than profit.

Te l e o M e r c h a n d i s e :

I wanted it to be for something greater." She tacked a theology minor and entrepreneurship minor on to her Occupational Science degree and graduated in May of 2019. Five months later, Olivia followed her calling and launched Teleo Coffee. "I want to use the coffee shop as a platform for ministry. I chose a name teleo so that a conversation could start around the meaning of the word," explains Olivia. "Too many people feel like they have to be this perfect person. They work hard to put on the perfect face or post the perfect thing

Chai Latte Quarts

Canvas Tote Bag

12oz bag of dark roast coffee beans

Campfire Mug

on Instagram. That's why the message of the Gospel is so freeing; It is finished. You don't have to be the perfect person, because He has already done it for you." Teleo brings together local St. Louis partners to help give back to St. Louis city. "The products we use go back into the community. Our coffee beans come from Switch Coffee on North Grand. Switch partners with Mission: St. Louis, who works to end the cycle of poverty by building relationships to empower men and women to transform their lives. Our beans go toward providing hope to individuals." CONTINUED >

Kirkwood Lifestyle | October 2020

CityLifestyle.com/Kirkwood

LOCALLY OWNED (CONTINUED)

Olivia envisions Teleo Coffee as a place where people can walk in and feel loved, not judged, for being their authentic selves. "We want people to feel seen." Teleo supports and actively works towards equality and full inclusion of all persons regardless of race, religion, background, ability, or sexual orientation. "We strive to create a space where everyone can feel loved and known by the community around them." Teleo Coffee is scheduled to open in Downtown Kirkwood in early 2021. Until then, Olivia and her assistant manager, Carynn Hildebrand, serve the community at the Kirkwood Farmers’ Market and make coffee and food deliveries from orders placed online. Olivia and Carynn have perfected their cold brew coffees. They are now having fun testing new flavors of lattes (imagine Cocoa Pebbles, Cinnamon Toast Crunch, and Fruit Loops). Olivia smiles and says, "We are loving our neighbors one coffee cup at a time." 14

Kirkwood Lifestyle | October 2020

Montessori for Life

AMI Accredited Education Ages 14 Months Through12 Years Tours by appointment, 314-822-2601

1280 Simmons Ave. | Kirkwood, MO 63122 www.villadimaria.org CityLifestyle.com/Kirkwood

LOCAL LIMELIGHT

Fr i e n d l y Fa c e s A r o u n d To w n

“My brother Dan is off-the-charts creative,” states Kris. “He’s the idea guy. Every year we add something new

Dan Mitchell, Zach Clark, and Kris Clark summitproduce.com

as possible for people to shop outdoors.” Summit Produce offers curbside pickup. Delivery is also available.

to the pumpkin patch.” Kris Clark and her brother, Dan

Speaking of delivery, did you know that Summit offers

Mitchell, Summit Produce owners, and Kris’ son Zach,

delivery, set up, and takedown of their famous Christmas

welcome you to the Pumpkin Patch and the Kids Fall Fun

Trees? And while we’re talking about Christmas, Kris men-

Zone this year.

tions, “We have a wonderfully gifted design staff on site

“Customers can expect the same fun experience as

creating custom centerpieces, swags, wreaths, mantle

always, but with masks and reservations,” notes Kris.

pieces, and flower arrangements.” Colleen Lindsay, owner

“We have handwashing areas for the kids and adults to

of Always in Bloom, leads the design team. Her team will

keep their hands clean while they play.” Fall at Summit

be at Summit Produce seven days a week starting on

Produce means healthy whole foods, new and delicious

November 21st, the Grand Opening of the Christmas Store

packaged food products, hand-crafted chocolate candy,

at Summit Produce. Mark your calendars.

cute décor, huge mums, and, of course, lots of pumpkins. Kris describes the fall themes, “We have Halloween tables and ‘Give Thanks’ tables.” Kirkwood Farmers’ Market. “As a busy mom, it’s great

what’s your favorite?

to be able to pop in and get everything in one place.

Fall pies!!! Come and get them before we run out. Freshly

Especially with COVID,” Kris explains. “We added more

baked and made from scratch in Brussels, Illinois. Cream

staple groceries because we wanted to make it as simple

and Meringue Pies too!!!

Pick

almost

everything

Kirkwood Lifestyle | October 2020

you

need

the

ARTICLE BETH GLENNON | PHOTOGRAPHY KEATON MOORE AND PIONEER BAKERY

Summit Produce

DETAILS:

While people were sheltering at home in March, Janay Lee was busy launching Love My Candles. “The pandemic inspired my new business idea. I was bored at home during quarantine,” said Janay. “I didn’t want to take this break and not do something productive. I wanted to find a product that I could make at home and sell. So, I created Love My Candles.” Love My Candles are soy-based, made with pure essential oils, and 100% LOVE. Janay enjoys pairing beautiful new scents with creative names like ‘Love Spell’ and ‘Forever Young.’ She recently created a candle that is a unique blend of a sea salt orchard mixed with Chardonnay. Her Pumpkin Pie candle continually sells out at the Farmers’ Market. Cinnamon Pumpkin and Apple Harvest are her new fall favorites. “I’ve also created a Breast Cancer Awareness candle for October,” states Janay, who’s mom passed away from Breast Cancer in 2002. Love My Candles is truly a family business. Janay’s dad lives on the east coast and joins Janay to make candles via FaceTime. Her boyfriend and their 8-year-old son help make the candles, design the labels, and test new scents. “We are teaching our son how to work. He’s paid $8.00 because he is eight years old. He’s learning how to work, save money, and be consistent with his time.” The new entrepreneur plans on expanding her business beyond the Farmers’ Market and her online store. “I want to do this full time. I’m learning more and more about running a business every day.” DETAILS: Janay Lee lovemycandles.shop

LOVE MY CANDLES

During this uncertain time, Janay’s advice is, “Find something that you really want to do and do a little bit of it every day.”

what’s your favorite? Candles from my Tasty Collection include Blueberry Cobbler, Lemon Pound Cake, and Pumpkin Spice. And I really love my Breast Cancer Awareness candle, made in memory of my mom. CONTINUED >

CityLifestyle.com/Kirkwood

LOCAL LIMELIGHT (CONTINUED)

DETAILS: Mike and Meredith Shadwick @honeybeesbg

HONEY BEE’S BISCUIT + GRAVY Here’s the buzz about Mike and Meredith Shadwick’s

Chef Mike creates the sauces, and Meredith makes the

Honey Bee’s Biscuit + Gravy. Mike grew up loving to cook,

biscuits. “It’s fun working together. We have different skill

but he thought wearing a suit to work every day was the

sets that complement each other,” said Meredith. Mike

better career path. His days were spent at the office, but at

spends his days in the kitchen working on R & D (research

night he studied cooking videos on YouTube. In February

and development).

of 2020, Meredith encouraged Mike to pursue his passion.

June 6 was their first day in business at the Farmers’

On March 1, Mike discovered his dream job working

Market. They made six pans and sold out. The couple is

in the kitchen at Winslow’s Table. Sixteen days later, the

gearing up to go mobile. “We’ve got a food trailer to bring

restaurant closed due to COVID-19. Mike was devastated

to corporate offices, events, and late-night parties,” stated

but determined to continue to cook at home. “One day,

Mike. “We are excited to grow. This year I finally took the

I made sausage and gravy,” said Mike. “Merideth made

plunge and discovered who I really want to bee.”

the biscuits. It came out great. So, we made some for our family and friends. They went crazy over it.” Mike used his business skills to launch their new company. Meredith developed the logo and branding around the idea of ‘be who you are.’ The couple also met four years ago on the dating site, Bumble – whose symbol is a bee.

what’s your favorite? Our s’mores inspired biscuit + gravy is a Honey Bee’s cinnamon biscuit, marshmallow cold cream, chocolate gravy, topped with graham cracker crumble.

Kirkwood Lifestyle | October 2020

Pioneer Bakery Cafe DETAILS: Chef Saul Juarez 210 N Kirkwood Rd Kirkwood

Veteran Pastry Chef Saul Juarez is leading the team at

whole person. “We’ll train technical skill sets that will

Pioneer Bakery Café. The owner, Scott Rinaberger, said

allow for future employment elsewhere. But we’ll also

he knew Kirkwood was the right community to launch this

teach personal soft skill development, including social

new restaurant. “That’s why we named it Pioneer Bakery

interaction and critical thinking.”

Café. Our mission is forward-thinking as we embrace this

Chef Saul Juarez’s baking and teaching passions provide

new frontier, but we are definitely tying into Kirkwood’s

Pioneer Bakery Café with the leadership, vision, and experi-

community power.”

ence to fulfill their mission. “His pastry creations are incred-

Scott and his wife Sheila, owners of McArthur’s Bakery, have partnered with Layfette Industries, a packaging

ible,” commented Scott. “He’s a compassionate, humble person who cares as much about others as his pastries.”

company that provides employment opportunities for

The boutique bakery offers Artisian sandwiches and

persons with developmental disabilities, to launch Pioneer

full-service breakfast, as well as brunch on the weekends.

Bakery Café.

Scott says, “We’ll offer a few of the McAuthor’s classics

Scott’s vision for Pioneer Bakery Cafe, located in the former McArthur’s Bakery space on Kirkwood Road,

such as traditional cakes, party cakes, gooey butter cakes. We can’t wait to bring life back into this building.”

developed over the past year. fully furnished bakery,” said Scott. “But it needed to have

what’s your favorite?

its own identity sperate from McArthur’s.”

We’re excited to bring you new Pioneer Bakery Cafe favor-

“We wanted to do something with this big, beautiful,

Scott began talking with Layfette Industries about

ites including delectable pastries, savory quiches and a

creating a functional bakery as a training facility for

wide range of artisan breads for mouthwatering breakfast

adults with intellectual disabilities. Pioneer Bakery Cafe’s

and lunch sandwiches.

comprehensive training program focuses on training the CityLifestyle.com/Kirkwood

THIS IS WHY I LIVE AT FRIENDSHIP VILLAGE:

The virus has caused a lot of headaches, but I think Friendship Village has done a wonderful job. Things here are great. It’s much better than not being here. I feel so much safer! -Larry Boehm, Chesterfield Resident Senior living at Friendship Village not only keeps you safe— it enhances your life! Read more of our residents’ stories at FriendshipVillageSTL.com/blog. Then call us to schedule your private tour!

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Kirkwood Lifestyle | October 2020

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CityLifestyle.com/Kirkwood

HOT SPOT ARTICLE JAMES KAUFFMAN | PHOTOGRAPHY ROBUST WINE BAR

A CONVERSATION WITH STANLEY BROWNE AND ARLENE MAMINTA BROWNE

WHEN ROBUST OPENED IN 2007, THEY WERE ONE OF ST. LOUIS' FIRST PREMIER WINE BARS. "We've evolved over the years," says owner Stanley Browne. "We started with wine, bot-

A ROBUST EVOLUTION

tled beer, and small plates. Then we added

Kirkwood Lifestyle | October 2020

craft cocktails, larger entrees, and after that, craft beer." Stanley and his wife and business partner, Arlene, see the current COVID situation as an opportunity to evolve again. "We're now the first wine bar in St. Louis offering a complete list of clean wines," Stanley proudly states. "People are focused on their health. They are conscious of what they are putting in their bodies." But Stanley is quick to note, "I don't think people have been paying attention to the wine they drink; what's in it, and how it's grown, farmed and made. It's time to change that." Robust has always offered a wide selection of smaller, more eco-friendly wineries that pay attention to sustainable and organic farming. "The smaller wineries generally make a better wine that is better for your body," says Stanley. Today, Robust's wine offerings are 100 percent "clean." The new wine list includes detailed explanations of various clean certifications. "There are over 15 different clean wine designations ranging from sustainable to biodynamic." The savvy staff is eager to educate customers on this new wine experience. "Wine has so many learning components from geography, culture, and history. Our guests come to us for guidance; our servers share their knowledge of wines and pairing with food."

“ We ’ r e n o w t h e first wine bar in St . Louis offering a complete list of c l e a n w i n e s .”

CONTINUED >

CityLifestyle.com/Kirkwood

HOT SPOT (CONTINUED)

Kirkwood Lifestyle | October 2020

“ I t ’s a b o u t t h e e x p e r i e n c e o f e n j o y i n g t h e w i n e itself, enjoying it with your food , and enjoying i t w i t h g o o d c o m p a ny.” The clean wine list includes the restaurant's signa-

expanded retail side called "The Shop." "We are increas-

ture "Robust Factor." Stanley created the concept of the

ing our retail component beyond gift cards and gift

Robust Factor during his early days in the wine industry.

baskets because I don't think curbside is going away."

"I saw restaurant managers and owners struggling with

The evolution of Robust's retail selection includes a

wine lists. Most people know what style of wine they like,

refrigeration wall packed with cold press juices, high-al-

but they're unfamiliar with various regions and different

kaline flavored waters, packaged to-go raw and clean

wineries. I know many people who like good wine but

food offerings, cheeses, charcuteries, family meals, and

don't have the knowledge behind it." Stanley designed

sharable items. Arlene has a special place in her heart

the Robust Factor as a user-friendly, approachable way

for the new "Clean & Juicy" brands offered in The Shop.

to encourage people to explore wine. "We try to educate

She notes, "It has been no secret that my friend Tracy

people and let them experiment with different grapes as

Gluck and I have wanted to open a juice bar. We've trav-

part of an experience on their wine journey."

eled all over the country visiting some of the best. We're

The Robust Factor lists all the wines by

working on curating and producing some of the highest

body style; Bubbles, Crisp, Mellow, Luscious, Soft

quality offerings in the region. After a night of wine and

Hearted, Generous, and Robust. "We then take a

cocktails, you may need a "Recovery" juice to go."

wine's Robust Factor and apply it to each item on

The couple's investment in new technology efficiently

our food menu. Every dish includes two or three

integrates online and to-go ordering for a seamless

numbers that referrer to a body style of wine that

customer experience. Arlene observed, "During quar-

compliments the food item."

antine, people turned to social media and the internet

While Robust Wine Bar and Cafe is known for its

for information. They wanted answers immediately." As

charcuterie, small plates and shareable items, Stanley

a result, Robust implemented a text messaging service

points out that Robust is not just a wine bar that serves

for customers to communicate directly with the staff.

cheese and crackers. "In 2008, we won St. Louis

"Our team is available to respond quickly to make reser-

Magazine's "restaurant of the year" based on our food

vations, answer questions, order curbside, or pre-order.

and concept." Now, the award-winning menu is evolv-

People can stop by and pick up, or we'll deliver it."

ing along with the wine list. "We will be featuring a "boat-to-table" menu during the spring and summer. That menu will consist of mostly

Another new evolution at Robust is live music twice a week. "I felt music was a good way to bring back a sense of normalcy as part of the wine experience."

seafood, with one traditional meat entrée. We'll feature a

For Stanley, wine is about more than the label or sta-

mostly meat and protein-forward menu during the fall and

tus of wine. "It's about the experience of enjoying the

winter, with one seafood entrée." Each new menu item will

wine itself, enjoying it with your food, and enjoying it

include recommended Robust Factor wine selections.

with good company."

Robust offers 45 different wines by the glass, around

For those wondering what this Certified Sommelier and

eight changing wine flights. Bottles of each wine

Certified Specialist of Wine favorite wine is, Stanley smiles

are available for purchase in the restaurant's newly

and answers, "My favorite wine is the one in my glass."

CityLifestyle.com/Kirkwood

ARTIST’S PALETTE ARTICLE NICOLETTE MARTIN

Pumpkin Pe r fe c t i o n PUT THE CARVING TOOLS DOWN + CHECK OUT HOW YOU CAN ADD SOME PIZZAZZ TO YOUR PUMPKINS WITH JUST A PAINT BRUSH

THE +

For this design, you’ll need several pumpkins or gourds in various shapes and sizes, some white and metallic acrylic paint, hot glue and some fake creepy crawlers.

Paint

your

“background”

pumpkins in metallic colors. For your centerpiece, use white paint to cover the body, metallic paint for the stem and hot glue your creepy crawlers all around.

Kirkwood Lifestyle | October 2020

C R E E P Y C R AW L E R

CityLifestyle.com/Kirkwood

OUR TOWN

WHAT REMINDS YOU OF ELEPHANTS? A CONVERSATION WITH EXECUTIVE CHEF BRETT DORRANCE AND HIS WIFE, JILLIAN FLESH.

Locally Grown “BRETT WILL ASK ME, ‘WHAT REMINDS

With degrees in history and anthropology,

YOU OF ELEPHANTS?’,” SAYS JILLIAN AS

Brett explains his journey to becoming an exec-

SHE COMMENTS ABOUT CONVERSATIONS

utive chef. “My dad was in the military. I grew

SHE HAS WITH HER HUSBAND. Brett adds, “I

up in East Asia and all over the US. As a kid, my

was planning an appetizer party in front of the

brother and my jobs were to get dinner on the

Asian Elephant viewing area, and I was looking

table. I ran restaurants to help pay for college. I

for inspiration.”

have been working as an executive chef or Sous

As the Executive Chef at the St. Louis Zoo,

at various places for a long time.”

Brett Dorrance tries never to repeat a menu.

Brett happily plays the role of executive chef at

Considering the zoo hosts over 900 events

home. Jillian said India and Ethiopia inspire many of

per year, Brett’s commitment to innovative

their meals. “It’s easy,” said Brett. “I just make curry

culinary creations necessitates an abundance

with whatever vegetables I pull from the garden.”

of creativity and a passion for blending foods and cultures. “If we are raising awareness for chimpanzees in Kenya, I’ll create familiar dishes with a Kenyan flair,” states Brett.

Brett and Jillian’s bountiful front yard garden serves as their daily fresh food market. “Indie, our 4-year-old, just snacks away,” laughs Brett. “She goes in and pulls carrots or

A typical day at work for Brett includes

ground cherries to eat. We have one tomato

preparing a wide variety of menus for multiple

plant that is her go-to. She harvests whatever

events. “I’ll make chicken strips and hamburgers

she wants. We call it organic grazing.”

for a child’s birthday party. Then create an ani-

Their beautiful garden began with a detailed

mal-themed cocktail party for corporate events.

design. “Our friend Kyle West created a plan

For members and esteemed guests of the

for the perennials, the pollinators, the soil

zoo, I’ll serve smoked duck with a cherry jam on

retention, and the pathway,” explained Jillian.

puff pastry studded with apricots and pecans as

“He left us space in the middle for the vegeta-

part of a multi-course fine dining experience.”

bles. We keep expanding.”

When he describes what it’s like being the

“The biggest thing we had to figure out was

executive chef at the nation’s top-rated zoo,

how much of something we needed to grow,”

Brett laughs and says, “It’s hard to have a bad

said Brett. “We do a lot of canning for the winter.

day at work because you can always walk out-

Jalapenos, banana peppers, beets, carrots. I’ll

side and see amazing animals at the zoo.” Jillian

smoke the chilies, and then I dry them.”

adds, “He sends me videos of animals for our

“We’re making fermented hot sauce,”

daughter, Indie.” According to Brett, the sea

notes Jillian. “That will be our Christmas

lions go wild at night.

presents this year.”

CONTINUED >

ARTICLE BETH GLENNON | PHOTOGRAPHY NATASHA MCGUIRE

Kirkwood Lifestyle | October 2020

CityLifestyle.com/Kirkwood

OUR TOWN (CONTINUED)

Kirkwood Lifestyle | October 2020

HOW DOES YOUR GARDEN GROW? Jillian: We live on Adams. It’s a busy street, but it’s very pedestrian. People walk by and stop to ask us about our garden, especially during quarantine, when we spent every day outside. Our garden has created the neighborhood building experience we wanted.

CREATE YOUR OWN Brett: The most significant thing about gardening, especially vegetable gardening, is don’t get discouraged. You don’t need to be an expert to try. It takes a couple of years to develop a system that works for you. If something doesn’t grow in a space one year, move it and try again next year. Even if it doesn’t work, it’s a fun process. Indie knows where her food comes. She grows it, picks it. She pulls a carrot out of the ground, washes it off, and takes a bite.

SPREADING THE LOVE Jillian: I decided I love cut flowers by accident. Brett fell down the front stairs and spilled Zinnia seeds everywhere. It was the happiest accident. Our garden is a labor of love. Every year we get better at it. And it looks cooler. It gives us something we can all do it together.

GARDENING TIPS AND TRICKS Jillian: For us, a big thing was creating a pollinator-friendly garden within a larger eco-system. We don’t use chemicals, so there are always weeds to pull, but spending 15 minutes getting your hands dirty makes you feel so much better. Although, we have been known to bribe Indie and tell her she can chew gum as long as she is pulling weeds.

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Window Washing

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Gutter Cleaning

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Power Washing

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Roof Cleaning

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Kirkwood Lifestyle | October 2020

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CULINARY CREATIONS

Green Goddess’ Goodness

I’VE ALWAYS TRIED TO MAKE HEALTHY FOODS THAT TASTE GOOD FOR MY FAMILY. A big, bountiful salad an easy way to do that! With more time at home lately, and with the help of my social media expert daughter, I’m sharing my recipes on Instagram. The best combination of delicious flavors and vibrant colors come together in this Fall Harvest Salad! A sweet, Poppy Seed vinaigrette perfectly complements the crisp autumn pears, tart pomegranate seeds, creamy honey goat cheese, crispy prosciutto, and crunchy walnuts, all layered on top of

FOLLOW DENISE MURPHY ON INSTAGRAM, @THE_GREEN_GODDESS_STL, FOR MORE DELICIOUS, NUTRITIOUS SALADS LIKE THIS ONE! ARTICLE DEE DEE MURPHY PHOTOGRAPHY MADELINE MURPHY

shaved Brussels sprouts and baby lettuce.

Fall Harvest Salad + 1, 10oz. bag of shaved Brussels sprouts + 1, 5oz. bag or carton of baby lettuce blend + 1/2 cup of pomegranate seeds + 2 ripe pears, 1 red and 1 green, thinly sliced- sprinkle with lemon juice to keep from turning brown + 4 oz. of honey goat cheese + 4 oz. of finely chopped prosciutto- cooked until crispy, then cooled + 1/2 cup of chopped walnuts

Poppy Seed Vinaigrette + 1/2 cup of sugar + 1/3 cup of champagne vinegar, or white wine vinegar + 1 cup of canola oil + 1 tsp of dry mustard + 1 tsp of poppy seeds Mix all the dressing ingredients for 1 minute in a smoothie maker or blender. First, lightly toss the lettuces in the dressing and then layer them on the platter. Next, add all of the toppings and drizzle with a little more vinaigrette. Enjoy! *Tip: I like to serve most salads on a platter so that the toppings don’t get lost at the bottom of the salad. 34

Kirkwood Lifestyle | October 2020