Issuu

O C TO B E R 2 02 1

THE FOOD ISSUE

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LIFESTYLE LETTER

OCTOBER 2021 PUBLISHER

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

The Food and Wine Issue "WE ALL SIT AT THE SAME TABLE; WE JUST HAVE DIFFERENT CHAIRS." - Lt. Col Don Flanagan

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

Evan Deuvall L AYO UT DESIGNER

Emily Lisenbee CONTRIBUTING WRITERS

Things like this only happen around a table:

Molly Rose, Mary McHugh, Beth Glennon, Dee Dee Murphy

Three handsome Korean War veterans were enjoying their usual coffee and

Danny Zofenss, The Nine Network, Madeline Murphy

CONTRIBUTING PHOTOGRAPHERS

conversation at Panera in Kirkwood. An active-duty officer walked into the restaurant. The three veterans struck up a conversation with him and invited the officer to join them at their table. As I listened to their conversation (I wasn't eavesdropping - if you've been to that Panera, you know the tables in the back are very close together), I was moved by the tremendous amount of pride, respect, reverence, and gratitude these heroes had for each other and our country. They didn't talk about politics or personal preferences. They spoke about their tours of duty, the experiences they had overseas, and general military life. The positive energy radiating from this table was electrifying. I looked around at the other guests sitting in booths in the back of the restaurant. Everyone was smiling.

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson

Lt. Col Flanagan's quote is a powerful reminder of how we are all connected -

AD MANAGER Chad Jensen

no matter what chair we are sitting in or what table we are sitting at.

REGIONAL SALES DIRECTOR Eric Williams WEB APPLICATIONS Michael O’Connell

Never underestimate the power of sitting down and sharing a meal. Thank you for your service Tony Leara, Paul Leara, Thimios Zanetos, and Lt. Col Don Flanagan. 514 W 26TH ST., KANSAS CITY, MO

ON THE COVER Chef Lydia Gwin, daughter Piper and son Miles.

PHOTOGRAPHY BY DANNY ZOFNESS 4

Kirkwood Lifestyle | October 2021

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.

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INSIDE THE ISSUE OCTOBER 2021

FEATURES 10 Chew in the Lou Glendale resident Joe Prosperi talks about creating a new food podcast for Nine PBS

14 Baking the World a Better Place Keisha Seymour connects baking to health and healing

18 The Food Journey of Chef Lydia Gwin Chef Lydia Gwin's food journey has taken her around the world and back to Kirkwood

24 A Worldly Palate for Wine Loves Mike and Diana Gray, owners of

18 24

Grapevine Wine, pair wine with life’s everyday adventures

DEPARTMENTS 4

Lifestyle Letter

Good Times

Local Limelight

Locally Owned

24 Hops & Vine 28 Food & Wine 32 Giving Back 34 Culinary Creations

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GOOD TIMES 1.

Chefs and Guests Chef Julia Child said, "People who love to eat are always the best people." We met THE BEST people in our local restaurants. The chefs were busy creating delicious recipes, and restaurant guests found plenty of outdoor dining options around town for lunch and dinner. We agree with MFK Fisher, who said, "First we eat, then we do everything else."

10.

11.

12.

1. Chef Loryn Nalic (middle) co-owns Balkan Treat Box with her husband, Edo (right) | 2. Guests at Maypop Coffee & Garden Shop | 3. Guests at DD Mau Vietnamese Eatery | 4. Guests Tara Barrett (right) and friends at The Parkmoor Drive-In | 5. Guests at Layla | 6. Guests Susan Galloway and Karen Snyder at C.J. Mugg's | 7. Guests Kara Simon and Alex Guffey at Clover and the Bee | 8. Guests Kelley Hoffman and Tammy Derrigan at Big Sky | 9. Chefs at Chiang Mai | 10. Guests Todd Fehniger and Megan Cooper at Perennial on Lockwood | 11. Chef Brett Becker at Guerrilla Streetfood | 12. Guests at the Boardwalk Cafe 8

Kirkwood Lifestyle | October 2021

LOCAL LIMELIGHT

Chew in the Lou GLENDALE RESIDENT JOE PROSPERI TALKS ABOUT CREATING AND CO-HOSTING ST. LOUIS' NEW FOOD PODCAST

ARTICLE MOLLY ROSE PHOTOGRAPHY THE NINE NETWORK

Kirkwood Lifestyle | October 2021

"Food is a universal love l anguage, and everybody h as t he same reactions when t hey eat good food. I t 's a way for everyone t o come t o an agreement on somet hing."

“WHEN YOU FIND SOMETHING DELI-

The lifelong Glendale resident, hus-

CIOUS, SHARE IT WITH THE WORLD,

band, and father of two joked that he

SHARE IT WITH ST. LOUIS.”

was “reared” on Hacienda Mexican

That’s the vision Glendale resident and

Restaurant in Rock Hill.

Digital Manager at PBS, Joe Prosperi,

He said he and Lydia both bring in

has for the new Chew in the Lou podcast.

different perspectives on the podcast.

Joe describes Chew in the Lou as a

Lydia’s food journey has taken her

love letter to the food scene in St. Louis.

around the world, but for Joe, it’s all

“There’s an opportunity for us being

about the food in his own backyard.

public media to help raise some of those

Joe and Lydia will have some podcasts

stories up, to tell those stories and con-

centering around what’s in season in St.

nect people to those stories, those chefs

Louis and tips on what people can do

and those foods,” he said.

with those ingredients.

The podcast and its Facebook group

“What’s hot right now? What restau-

is a place people can drool over the local

rants are new, what neighborhoods are

food scene. Joe says, “It’s just about

popping?” Joe said those are questions

gushing over St. Louis food.”

you can find the answers to on Chew

A quick scroll through the Chew in the Lou with Nine PBS Facebook group shows dozens of photos of local meals,

in the Lou. You can listen to the podcast on Spotify and on chewinthelou.org.

desserts, beers, and more. It’s not just

“Be proud of St. Louis and be proud

Joe and co-host Lydia Gwin running the

of the cool things that are happening

conversation, but a place for listeners to

here,” Joe said. “Food is a universal love

share their newest delicious discovery.

language, and everybody has the same

When asked how long Joe has consid-

reactions when they eat good food. It’s

ered himself to be a foodie, he laughed.

a way for everyone to come to an agree-

“Since birth.”

ment on something.”

CityLifestyle.com/Kirkwood

Kirkwood Lifestyle | October 2021

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LOCALLY OWNED

Baking the World a Better Place KEISHA SEYMOUR, OWNER OF MORE PLEASE BAKERY STL, IS BLENDING BAKING WITH HEALING AND HAPPINESS.

ARTICLE MOLLY ROSE PHOTOGRAPHY MORE PLEASE BAKERY STL

“COOKIES, CAKES AND KIDS.” That’s how Keisha Seymour describes the photos in her phone.

Kirkwood Farmers’ Market, is a student at UMSL, work-

represent a lot more than a yummy treat. It’s a form of ther-

ing toward her doctoral degree in counselor education.

apy, and it’s a therapy she’s hoping to share with others.

She dreams of opening a center that would combine

“It’s the aromatherapy of it, it’s the happiness. Baking brings so many things together,” said Keisha, mother of five, PhD student and owner of More Please Bakery STL.

Keisha, whose fresh-baked treats are available at the

For Keisha, a batch of fresh-baked muffins or cookies

Kirkwood Lifestyle | October 2021

baking and therapy. Keisha points to research that shows a physical act, such as baking, is beneficial in a therapy setting.

“It’s easier to talk and have a conversation when your hands are busy,” she explained. “Thinking about something baked, you see it, you smell it, you taste it, you feel it, all of the senses are there.” Keisha said having something in the hands can help a patient,

Keisha imagines this future space that blends baking and therapy together as a place where families could go as well. “That would help families struggling with communication. They

such as someone who has gone through a traumatic experience. could all work together on a recipe,” she said. “I am trying to find Another example is a shy child or adult. “We can work side by side and roll out some dough and cut some cookies and work the recipes together,” she explained.

ways for people to make connections.” While the wellness center is just a dream right now, Keisha is determined to make it a reality. In the meantime, she’s hard at work studying

Before going back to school for her PhD, Keisha spent 16 years as and baking special order cookies, muffins and treats for the Kirkwood an educator. She did everything from teaching and administrative to Farmers’ Market. You can typically find her there several times a month. school psychology work. It was the realization that kids need more

Although Keisha has been baking alongside her dad since she

than an education from teachers that pushed her to go back to school. was a kid, it was during the pandemic she decided to turn her “Teachers provide support and sometimes are a counselor,” she said. hobby into a business.

CONTINUED >

CityLifestyle.com/Kirkwood

LOCALLY OWNED (CONTINUED)

“Once you are walking in your path, things just happen, and connections are made…doors open.” 16

Kirkwood Lifestyle | October 2021

“During the pandemic a lot of us creatives stretched ourselves a little more,” she laughed. Keisha said baking runs in her blood and that her grandmothers on both sides of her family, including one she never was able to meet, loved to bake. “My brothers were always the taste testers,” she remembers. “It’s soothing to be in the kitchen creating something that is going to bring joy to somebody else, even if that somebody is in my household.” She said now her kids carry on the family baking tradition during the holidays. “We use sprinkles, glitter and get pretty creative,” she said. At the farmer’s market her most coveted items are the banana chocolate chip muffins and blueberry cinnamon muffins. In addition, she usually has an assortment of cookies and cupcakes. “People want the decorated sugar cookies - that’s what the people demand.” Keisha said her special-order requests keep her busy day and night. “If I have a lot of orders and I am overwhelmed, that is a real feeling, but once I start and I am on a roll it feels good,” she said. “It’s therapeutic for me and that’s why I know I can share that with others.” Keisha said quitting her full-time teaching job to go back to school has been a whirlwind, but she said this is part of the walk along her journey. “Once you are walking in your path, things just happen, and connections are made…doors open.” To order baked goods from Keisha or to see when she will be at the Kirkwood Farmers’ Market, find her on Instagram @ morepleasebakerystl or visit her website morepleasebakerystl.com. CityLifestyle.com/Kirkwood

ARTICLE BETH GLENNON | PHOTOGRAPHY DANNY ZOFNESS, AND NINE PBS

THE FOOD JOURNEY OF LYDIA GWIN

MEET THE GLENDALE RESIDENT WHO BELIEVES FOOD IS THE ULTIMATE CONNECTOR.

Kirkwood Lifestyle | October 2021

GWIN’S TINY KITCHEN My kids, ten-year-old Miles and seven-year-old Piper, love being in the kitchen with me. During quarantine, my daughter suggested we create a video of us making a fruit salad. We had fun with that, and created another video of my kids using Mason jars to make butter out of heavy whipping cream. My kids loved creating the videos, so I created Gwin’s Tiny Kitchen, a Facebook page where parents and kids could learn about food and culture from around the globe. My WELCOME TO THE NOMADIC FOOD JOURNEY OF LYDIA GWIN.

goal was to give families meaningful ways to engage with their kids

Lydia is the creator of Gwin’s Tiny Kitchen, a culinary instructor at

and with each other through food.

Kitchen Conservatory, Project Manager at Nine PBS, and co-host of the local podcast Chew in the Lou. This is Lydia’s story about how she uses food to connect kids, communities, and cultures.

KITCHEN CONSERVATORY COOKING CLASSES I walked into the Kitchen Conservatory to buy a tortilla press for an upcoming class I was teaching, and I struck up a conversation with

EARLY EXPOSURE TO FOOD

the owner. He offered me the opportunity to teach a few classes, and

Throughout each of my travels across the country and around the

now I teach three to five classes a week. My classes are designed for

world, I received the gift of experiencing moments of connecting

anyone and everyone interested in cooking and range from beginner

cultures through food. My father was in the military and we lived on

to advanced. Some of my classes have fun themes based on the

Indian reservations across the United States. We moved frequently,

popular television shows “Schitt’s Creek” and “Ted Lasso.” I also

but Minnesota was the one constant place I spent time growing up.

teach Heir and a Parent kid’s classes at Kitchen Conservatory with

My parents are from there, and my grandparents own a 150-year-

my kids. I teach the kids how to do everything from start to finish -

old farmstead close to the Canadian border. My grandmother would

including cleaning up.

start her days at 5:00 a.m. making breakfast for the farmhands. That’s where I learned to bake those hearty church cookbook types of recipes. FRENCH IMMERSION CAMP Learning a foreign language was very important to my dad. He wanted my sisters and me to go to school in Switzerland to be immersed

CONTINUED >

must-try + Tomato Jam + Magic BBQ Dus t + Cherr y Chipolte BBQ sauce

in French culture. My mom wasn’t comfortable sending us that far away, so we spent two weeks every summer in Minnesota at Concordia Language Village, a language immersion camp run through Concordia College. I attended

Chef Lydia Gwin creator of Gwin's Tiny Kitchen

the French immersion camp for eight years. It was total immersion. Our parents would drop us off at the gate and security searched our bags. They would confiscate anything American or English books, CDs, gum, Doritos. Once we passed through the gates everyone spoke French. Everything we ate or cooked was authentically French. At lunch, there were giant jars of Dijon mustard, olive oil, and vinegar on the tables. We had to make our vinaigrette every day. CULINARY WORLD EXPERIENCE When I was 16, I backpacked through Canada with a friend I met at summer camp. After that, I backpacked Europe and spent a month in Africa. The protein of choice in Africa is goat. Goat brain tastes like scrambled eggs with seasoning.

CityLifestyle.com/Kirkwood

THE FOOD JOURNEY OF LYDIA GWIN (CONTINUED)

the end will change how you cook. It will change your relationship

chef faves

with food. It will change your life. FOOD FOR THE MASSES I love creating savory sauces, jams, and jellies to sell at markets or for custom orders. My most requested items are my Green Tomato Pineapple Chutney and Tomato Jam. It’s interesting that those are

+ Chef Yotam As saf O t tolenghi + Chef S amin Nosrat + Chef J . Kenji Lopez-Alt

both on the savory end of the food spectrum. Eventually, I would love to have all my products in production. FAVORITE CHEFS I grew up watching Julia Child. Currently, I love Chef Yotam Assaf Ottolenghi, an Israeli-born British chef. He

focuses on vegetarian and vegan cooking, and his profiles and flaCHEW IN THE LOU Chew in the Lou is the brainchild of Joe Prosperi, Director of

vor combinations will change your appreciation for vegetables and fruit. Because I am interested in food science, I also like Chef Samin

Digital Strategy at Nine PBS. Our kids go to school together and

Nosrat, author of Salt, Fat, Acid, Heat: Mastering the Elements of

because he is a foodie, our conversations are all food related.

Good Cooking, and Chef J.Kenji Lopez-Alt, author of The Food Lab.

Over the last two years, I’ve helped Joe add content to the Chew in the Lou Facebook page and worked with him on bringing in

FOODIES IN THE FAMILY

well-known chefs for Facebook events. Now, as the Project

My son has an excellent palette for a 10-year-old, and my daugh-

Manager at Nine Network, I’m the food curator for Chew in the

ter is our registered family vegetarian so she is into texture-based

Lou’s Facebook page, Instagram and Tik Tok accounts, website,

food. They love experimenting with food and being a part of my food

as well as a co-host with Joe in the new Chew in the Lou podcast.

journey. I’ve given them the option of choosing an immersion camp

It’s such an honor to work alongside Joe.

based on the language they are interested in learning. Miles will be attending the Japanese immersion camp, but I don’t think he will end

CUSTOMIZED COOKING CLASSES I’m excited about working with a local high school to teach hearing-impaired kids how to read recipes, cook, and shop on a budget.

up being a chef. However, Piper says she wants to be a chef, and I’m all about that for her. She has the tenacity and thick skin to handle herself. Being a woman in the culinary world is not always easy.

Over the summer, I taught Farm to Fork classes at the Kirkwood

Join Lydia as she continues her food journey on Facebook and

Farmers Market. I think it’s essential to support local farmers and

Instagram @gwinstinykitchen, on her website gwinstinykitchen.com,

markets by exploring what to cook based on what’s in season. I

in class at Kitchen Conservatory, and through Nine PBS’s Chew in the

really loved teaching the virtual classes over the winter to Girl Scouts

Lou podcast and social sites.

Troops, Parents as Teachers, and a local university to really encourage all ages to connect through cooking. The greatest joy of teaching is seeing the newfound confidence gained at the end. SAVORING THE POSSIBILITIES I’d like to bottle up what I teach in my classes and offer that to a larger audience. I’d eventually love to host a cooking show. Many things are missed or lost in translation on current cooking shows. I like to teach people how to cook and the why and what of cooking. I’ve been called the female version of Alton Brown because I’m passionate about the science of food. For instance, there are considerable differences in types of salt. Knowing how to add salt at the beginning of the cooking process rather than at

Kirkwood Lifestyle | October 2021

Chef Lydia Gwin Co-host of Chew in the Lou

“My goal was to give families meaningful ways to engage with their kids and with each other through food.”

CityLifestyle.com/Kirkwood

Kirkwood Lifestyle | October 2021

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HOPS & VINE

FOR MIKE AND DIANA GRAY, OWNERS OF GRAPEVINE WINE, WINE IS THE ULTIMATE PAIRING WITH LIFE’S EVERYDAY ADVENTURES.

ARTICLE MARY MCHUGH | PHOTOGRAPHY GRAPEVINE WINES

A Worldly Palate for Wine Lovers FOR MIKE AND DIANA GRAY, WINE IS THE ULTIMATE PAIRING WITH LIFE’S EVERYDAY ADVENTURES. From Book Club, holiday dinners, weekends at the lake house, backyard barbecues, and casual dinner parties, adding a wine to the mix will not only complement the flavor of the food but allow your tastebuds to travel the world, all from the confines of your own home. Just as soil conditions and weather patterns can change a wine’s qualities from year to year, so too, the evolves the palate of the wine consumer. And while oenophile tastebuds have evolved dramatically over the last 25 years, since the founding of their shop, Grapevine Wines, the thirst for a good value wine has not.

Diana Gray 24

Kirkwood Lifestyle | October 2021

While perusing the shelves of the downtown Kirkwood wine shop might seem intimidating at first glance, the couple is quick to make the experience approachable, eye-opening, and loads of fun. With a wide variety of countries represented, customers can time-travel the world’s vineyards in just moments. The colorful labels can tempt even the most experienced wine connoisseur into experiencing new bold flavors and textures. During the rollercoaster months of the pandemic’s shutdown, when customers were limited to phone orders and curbside pick-up, the Grays said they realized most were willing to experiment with different tastes in terms of wine and spirits. “People were home more and had the time push the boundaries a bit with their palate, oftentimes surprising themselves.” With their decades of experience in

left to right Michael Gray Diana Gray Wanda Cole-Nicholson Aaron Sherman

the industry and their love for everything wine-related, the Grays and their new associates, Aaron Sherman and Wanda ColeNicholson, both sommeliers, make the world of wine – and their shop -- a comforting place to relax, enjoy and sample the flavors of the world. Whether purchasing a bottle or two, attending one of the monthly tastings or weekly classes, they are keen to educate CONTINUED >

CityLifestyle.com/Kirkwood

HOPS & VINE (CONTINUED)

Kirkwood Lifestyle | October 2021

their customers on everything from styles, tastes, and trends to the intricate spirit distilling process (for those who are interested) and potential food pairings. “Today’s wine drinker is much more knowledgeable than from years past,” Mike said. “People are looking to explore and experiment more instead of drinking the same thing every day. We’re seeing people move to more unique styles such as natural and organic wines, which are really beginning to gain in popularity.” Other trends include the dramatic increase in popularity of the evolution of Rosé, once strictly a summertime wine, into a year-round beverage. In fact, Diana said, it pairs excellently with Thanksgiving dinner. And while French wines were once thought of as intimidating to the average consumer, the everyday drinker is now embracing them. Italian wines that were more traditionally Old World in style – earthier, acidic – are now becoming more New World and fruit-driven in taste, which the customers love. Red, white, rose – the world beckons your palate at Grapevine Wines.

CityLifestyle.com/Kirkwood

FOOD & WINE

DEVIN GRAHAM LIVES IN A HOUSE THAT WAS ONE OF THE OLDEST BARS IN KIRKWOOD. NOW, HE OWNS A BAR IN KIRKWOOD.

“I GREW UP IN A RESTAURANT FAMILY BY CHANCE,” STATED DEVIN GRAHAM, OWNER OF 612 KITCHEN AND COCKTAILS. Devin’s parents, Dan and Pam, met while working in a restaurant. Dan went into real estate and eventually ended up listing the building that was at the time The Loop Lounge. Itching to get back into the restaurant industry, Dan bought the building and opened Graham’s Grill. “This restaurant was my parents’ place for 17 years,” said Devin. “I started working here when I was …. well, under Chinese labor laws, I’m sure it was fine.” After college, Devin ran Graham’s Grill for three years and then moved on to other things. When his dad decided to retire

A L L R O A D S L E A D T O 61 2

ARTICLE BETH GLENNON

Matt and Devin 28

Kirkwood Lifestyle | October 2021

Matt

The Graham family Dan, Devin, daughter Jojo, wife Casey, daughter Sloan, Pam

from Graham’s Grill, Devin’s sister Alison went to Devin with her idea to buy the restaurant and rebrand it. Devin remembered their transition to the new restaurant. “The first two years, between Alison and I, we kicked my dad out of the restaurant about a dozen times,” Devin said. “We couldn’t do anything right. It was funny because my dad wanted to let go, but couldn’t.”

Matt brings his love of Asian-infused flavors to the menu. While the brisket risotto remains a customer favorite, Matt’s Asian-Hawaiianinfused pork chop is also a popular dish. There’s something for everyone on the menu; bar food, plated dinners, gluten-free, vegetarian,

It took a while for Devin and his dad to find a middle ground.

or vegan. “I recently brought in a sweet potato

“Once we broke our stubborn molds, we became pretty cohesive,”

flatbread that’s gluten-free, vegetarian, and

Devin said. “As a father now, I recognize that to follow in your father’s

vegan. We offer a variety of options for every

footsteps is the highest form of praise.”

palate,” stated Matt.

Devin and his sister Alison concepted the idea for 612 Kitchen and

Also new to the menu is the Sashimi Tuna.

Cocktails based on wanting to offer 1920’s vintage prohibition-style

“Seared in a cast-iron skillet and served with

cocktails in an upscale gastropub environment.

Asian slaw, pickled ginger, made from scratch

“We wanted a place where people could come to relax and enjoy cool, crazy cocktails and let us take care of you.” When Alison, unfortunately, passed away, Devin rearranged his

ponzu sauce and edible flowers - it’s fire,” exclaimed Devin. “It’s one of my favorite things on the menu.”

life to run the restaurant full time. About a year and a half ago, Devin

Devin said, “Every night that we come to

asked his friend Matt Ahearn, a veteran chef with 22 years in the

work, our job is to throw a party. And that’s a

industry, to join the restaurant.

pretty cool job description.”

CityLifestyle.com/Kirkwood

Kirkwood Lifestyle | October 2021

CityLifestyle.com/Kirkwood

GIVING BACK ONE MOM KEEPS THE MEMORY OF HER SON ALIVE THROUGH HIS FAVORITE FOOD.

ARTICLE MOLLY ROSE

S PR E A D TH E LOV E “NORMAL PEOPLE WHO HAVEN’T LOST A CHILD DON’T KNOW WHAT TO SAY. We meet as a group, and we can say these things to each other,” said Alyssa. Alyssa Pirkle is just one of the members of a grief support group offered through Chapel Hill Mortuary, with locations in Kirkwood, Cedar Hill, and Bonne Terre. “It helps to talk without being judged,” said Alyssa. “These other parents understand. These other grievers understand. You walk in and feel like you belong.” Chapel Hill Mortuary has offered free grief support services for 25 years. This fall, free grief support services will be provided at the Kirkwood

friends keeping his memory alive through an annual “Spread

location at 10301 Big Bend Rd.

the Love” peanut butter drive.

“Walking through the door the first time is

Why peanut butter? It was her son’s favorite snack. Jeffry had

the hardest part,” said Vicky James, Chapel Hill

no problem eating it on anything or even straight from the jar.

Mortuary Chief Operating Officer. She said some

Jeffry’s love for peanut butter is represented on his headstone

of the most significant support comes from the

with a Jif peanut butter jar vase.

other members, not necessarily the facilitator. Vicky said the grief support services are for anybody going through the loss. Alyssa learned about the support Chapel Hill offered when her firstborn son, Lance Cpl. Jeffry

with a similar situation,” Alyssa said. “Your whole life changes.” She added, “The amount of support I’ve gotten from Chapel Hill has been tremendous. They reach out to me on Jeffry’s birthday and on the day he died to say we are thinking about you.”

Ray Pirkle was laid to rest at the age of 21. Jeffry

On November 7th, Chapel Hill’s Kirkwood location will offer

died on August 11th, 2020, in North Carolina. He was

a holiday memorial event. It will provide support to help those

stationed at Camp Lejeune. The Marine, described

grieving the loss of loved ones during the holidays, and it also

by his mom as “big-hearted” and a “gentle giant,”

features a candlelight ceremony.

completed training at Fort Leonard Wood. Alyssa said her biggest fear is that her son will be forgotten. She has an army of family and

“Nobody understands like somebody who has had to deal

Kirkwood Lifestyle | October 2021

For more information on the holiday memorial event or the free grief support services, contact Vicky James at vicky@ stlchapelhill.com or by cell phone at (314) 226 - 4457.

ARTICLE DEE DEE MURPHY | PHOTOGRAPHY MADELINE MURPHY

CULINARY CREATIONS

AUTUMN APPLE SALAD WITH M A P L E WA L N U T VINAIGRETTE THE MAPLE WALNUT VINAIGRETTE IS THE KEY TO THIS FALL SALAD. The delicious vinaigrette, which is vegan, blankets the bright red and green autumn apples and lettuces. All the ingredients, including 100% maple syrup, can be found at Summit Produce at the Farmer’s Market in Downtown Kirkwood.

SALAD INGREDIENTS (Serves 4) + 1 head radicchio lettuce + 1/2 head Bibb or butter lettuce + 1/2 head romaine heart or little + gems lettuce + 1/2 c. blue cheese (or feta) + 1/2 c. Fuji apple + 1/2 c. Honeycrisp apple + 1/2 c. Granny Smith apple *Tip: to keep apples from browning, dip slices in a bowl filled with lemon lime soda. + 1/2 c. raw walnuts + 1/4c. dried cranberries + 1/4 c. red onion

M A P LE WA LN U T V I N A I G R E T TE + 1/2c. maple syrup + 1c. raw walnuts + 1/2 c. apple cider vinegar + 1 1/2 t. salt + 3/4 t. pepper + 2 t. dry mustard + 1/4 t. garlic powder + 4 T. olive oil + 1-2 T. water if too thick

DIRECTIONS Combine all ingredients in a food processor powerful enough to pulverize nuts. Plate chopped lettuces, then layer with apples. Top with blue cheese, walnuts, dried cranberries, and red onion. Finish off with Maple Walnut Vinaigrette and enjoy! 34

Kirkwood Lifestyle | October 2021

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