Kirkwood, MO October 2022 by City Lifestyle

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Audi Kirkwood is now Audi Exchange Kirkwood. For over 40 years, the Exchange Auto Group has been synonymous with luxury cars in the Chicagoland area. We are excited to now serve the St. Louis area with our relentless desire to give customers an experience that exceeds their highest expectations. Over the next few months, we will begin the process of building an all new, bigger and better Audi Exchange Kirkwood. Until then, we look forward to serving you and your vehicle where you will see the difference that experience, knowledge and top-level customer service make. Audi Exchange Kirkwood— Expect the Exceptional. COMPLIMENTARY PICK-UP & DELIVERY SERVICES AVAILABLE FOR BOTH SALES AND SERVICE

AudiKirkwood.com 10230 Manchester Road • Kirkwood Sales: 877-769-9391 • Service: 888-378-7637

GUIDING KIRKWOOD TO A LIFETIME OF FINANCIAL SUCCESS. Together, there's no stopping you. Since our founding, Enterprise Bank & Trust has been committed to the spirit of entrepreneurship. Our Business Banking teams develop trusted, personal relationships with small, privately held businesses that empower them to succeed.

Your Enterprise Kirkwood Business Banking Team

MARK YOUR CALENDAR

Dan Iadevito VP, Business Banker Team Lead diadevito@enterprisebank.com

OCTOBER 1 Shred Day at Enterprise

Tim O'Donnell

9am - 12pm

VP, Business Banking todonnell@enterprisebank.com

A secure shredding truck will be available in our parking lot to destroy sensitive documents during Hands on Kirkwood Day.

Vanda Riskovsky VP, Branch Manager vriskovsky@enterprisebank.com

1052 S. Kirkwood Road Kirkwood, MO 63122 (314) 626-6241 enterprisebank.com

October 2022 PUBLISHER

Renee Moore | renee.moore@citylifestyle.com EDITOR

Kate Baxendale | kate.baxendale@citylifestyle.com

LIFESTYLE LETTER

Thoughts about Food From Chef Lydia Gwin “A party without cake is just a meeting.” This quote from Julia Child is everything because food is everything! FOOD IS LIFE! Throughout my years, I have discovered the depth that food plays in our life. Food is fuel. Food is comfort. Food is our culture. Food is our memories. Food is our identity. Food is the mood around us. A delicious meal causes a chain reaction of engaging conversation, hospitality, and positive outcomes. It's a catalyst that creates extraordinary results, a spark that can create a large source of warmth. A meal made with love is felt and punctuated with every bite, making you desire more. Food is powerful! For those reasons, I love teaching and talking about food, empowering young kids to adults to embrace the complexity of food, and knowing it doesn't always have to be perfect, but it must be delicious! –Chef Lydia Gwin, creator of Gwin's Tiny Kitchen and gwinstinykitchen.cooking

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Danny Zofness, Steve Palmer, Chef Lydia Gwin, Moms of local food critics, Carey Campbell

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Proverbs 3:5-6 Kirkwood City 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 City Lifestyle™ is gathered from sources considered to be reliable, but

L I F E ST Y LE LE T T E R

the accuracy of all information cannot be guaranteed.

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inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

10 Adding a Leaf to the Kitchen Table

Lifestyle Letter

This work of art beckons family and friends to celebrate life around

City Scene

the kitchen table.

Must See

Locally Sourced

Kids Menu

Chefs Selection

Culinary Creations

Local’s Choice

14 The Intersection of Chocolate and Coffee The geography, chemistry, and artistry that converge at the intersection of chocolate and coffee.

20 Clean Plate Club

A RTS + C U LT U R E

These local kids visited area restaurants and shared their favorite food reviews.

26 For Every Season, Turn

A conversation with Chef David Kirkland, owner of Turn Restaurant

O N T H E C OV E R

Photography: Danny Zofness of dtk.studios located in Downtown Kirkwood This work of art wood table was hand-crafted by local wood crafter Steve Palmer. The table was the vision of local artist Mary Hanson and is the quintessential place for family and friends to gather.

FO O D + B EV E R AG E

FO O D + B EV ER AGE FO O D + B EV E R AG E FO O D + B E V E R AG E

FO O D + B EV E R AG E

KIRKWOOD CITY LIFESTYLE™

12213 Big Bend Road Kirkwood, MO 63122

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Inspiration for your best local life.

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through every step of the mortgage process. So even if you have an unusual situation or the timing seems impossible, we’ll do everything in our power to ensure you have

Locally-inspired food & drink recipes.

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Mike Swaleh Area Manager 314.478.3699 SwalehTeam@fairwaymc.com Mike Swaleh & The Swaleh Team | NMLS#739145 OCTOB ER 2 0 2 2

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city scene

Where neighbors can see and be seen. 1

7 5

1: Kids Fall Fun Zone is open at The Summit All Seasons Market in Downtown Kirkwood. 2: The Kirkwood Farmers’ Market is open 9am - 8pm every day in October. 3: Dan’s hands are never too full to stop and say, “Hi” at The Summit All Seasons Market. 4: Massive selections of all things Fall and Halloween at The Summit. 5: Expanded food and candy options for all the witches and their brews. 6: Summit All Seasons Market has changed the face of the Farmers’ Market in Downtown Kirkwood. 7: The Summit All Seasons Market Grand Opening of the Great Pumpkin and Mum Patch.

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C I T Y SC E N E

Top of the wood leaf table

THIS WORK OF ART BECKONS FAMILY AND FRIENDS TO CELEBRATE LIFE AROUND THE KITCHEN TABLE.

G DIN

A LEAF TO TH E

KITCHEN TABLE

ARTICLE BY DONNA PREVEDELL | PHOTOGRAPHY BY STEVE PALMER AND DANNY ZOFNESS

M UST SE E | A RTS + CU LTURE

Wood leaf table in the Hanson home

Steve Palmer first fell in love with woodworking in his high school industrial arts class. While most of his classmates were making birdhouses, Steve made a bar for his dad’s basement with drawers and sliding doors. His fascination with woodworking never abated but had to coexist as a hobby during his career as a mechanical design engineer. Now that Steve has retired, he’s a furniture maker with a burgeoning client list in several states, teaching stints at nationally renowned craft schools, and third- and fourth-generation furniture designs on his drawing board. “At first, I outfitted my shop with hand tools,” he recalls. “I began to try to build pieces of higher quality and increasing complexity." His work included cutting boards, decorative wall art, three-dimensional bent wood tree sculptures, and elaborate jewelry boxes. “Eventually, I filled a spare bedroom with my work since I had to make room for pieces exhibited in a few galleries,” Steve says. Participation in local and regional juried arts and crafts shows followed. He also juried into The Best of Missouri Hands, creating more exposure. Steve says, “In my designs, I attempt to create a piece that is both functional and elegant while maintaining the focus on the beauty of the wood. All of my work is made using domestic hardwoods and is constructed using the finest of joinery. Each piece is heirloom quality.” Steadily he has also built a business doing private commissions for a growing list of clients in the St. Louis area and beyond. His attached garage is filled with woodworking equipment and a state-of-theart 3-D CAD system. “I love the challenge of fulfilling people’s dreams,” he says. “It’s fun and exciting and challenging to keep meeting new clients and transforming their visions into reality.” Today he is deep into a collaboration and a commission for his friends, Kirkwood painter and volunteer par excellence Mary Hanson and her husband, Dave. Initially, Mary fell in love with one of the first bent wood trees Steve created. She bought it and became inspired by it, leading Steve to slowly conceive of a second, then third, and now the fourth generation of the design. In the meantime, the Hansons hired Steve to reface their kitchen cabinets

Leaf table top drawing

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Leaf table top pieces

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Dove tail and joinery for the base

Layering the wood for the tree base

Wood leaf tree base

with “clean and clear” maple that was chosen for its added quality of chatoyancy. The French word refers to the shine of a cat’s eye. This quality in wood is a reflectance that is only seen from a certain angle. Their collaboration continued with a Steve-andMary-designed custom easel for her studio. The Hansons also fell in love with one of Steve’s three-dimensional tree sculptures, and Mary challenged him to create a larger version. A three-month experiment ensued as he learned to transform ever-larger pieces of straight wood into curving forms. The results: his trees—some doubling as lamps—have become best-sellers. Steve has just completed the Mary-inspired, Steve-designed table that puts a flat, seven-part, leaf-shaped table top over a trestle substructure. “The shape of the top is very organic,” says Steve. The grain of each of the seven fused and tapered pieces of wood radiates out from the center where they join. The finishing touch is a black epoxy inlay, which represents the veins of the leaves.

M UST SE E | A RTS + CU LTURE

“In the concept sketch Mary suggested a huge vertical bent wood tree in the framework center,” he says. “So the table has two focal points: the seven-part, pieced leaf top and the vertical tree rising from the framework center.” Steve is delighted with the process and the product. And he is happy that over the past 11 years he has been able to transition to full-time woodworking and larger, more ambitious pieces. “By doing commissions, I am continually faced with new ideas and challenges. These are exciting in a fun way,” he says. He prefers to construct one project at a time, though he also enjoys simultaneously doing the design and CAD work for the next projects in line. He welcomes the expansion of his client list as well as the scale and complexity of his creations through repeat requests and referrals. But he’s not planning any big changes in equipment or location. “I want to keep it fun, like the Hansons’ project.” Steve can be reached at sugarcreekwoodworks@gmail.com.

Dine In | Patio Carryout Drive-Thru Uber Eats

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Ask about our charcuterie boards and carving stations

www.daliessmokehouse.com 2951 Dougherty Ferry Rd. (63122) Store: 636.529.1898 | Catering: 314.243.8740

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The Intersection of

Chocolate and Coffee

Meggie Mobley, owner of Bijoux Handcrafted Chocolates in Des Peres

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

Meggie Mobley, owner of Bijoux Handcrafted Chocolates in Des Peres, and Dave Charleville, third-generation coffee expert of Chauvin Coffee in Kirkwood, discuss the geography, chemistry, and artistry that converge at the intersection of chocolate and coffee.

LOCATION, LOCATION, LOCATION. Dave: Coffee is grown between the Tropic of Capricorn and the Tropic of Cancer because the trees can never freeze. The higher elevation produces a harder, denser bean with more flavor. Coffee that's grown at lower elevations tends to be more commercial. The poorest quality is grown near sea level and is mechanically harvested. Meggie: Cacao trees are grown within 20 degrees of the equator in a region called the "Cacao Belt." The trees are usually 20 to 25 feet tall and thrive beneath a canopy.

BASIC BLENDS Dave: Coffee is made by getting the beans hot at a specific rate. What Americans consider to be "coffee" is pretty much a Colombian or Brazilian blend. The blends have a little less body, and they are not acidic and not earthy. It's just good coffee. Every country that produces excellent coffee also produces a bunch of marginal products. It's all in how it's sorted and milled. Meggie: Chocolate is made by varying the cocoa butter fat content. The FDA standards for what can be considered chocolate in the United States are vastly different from what Europe considers chocolate. True dark chocolate should be made of sugar, cacao butter, and cacao, and there are no percentage specifications. Adding in other fats or milk solids is when it's no longer a real true dark chocolate.

SINGLE-ORIGIN

ARTICLE BY BETH GLENNON

Meggie: Almost every bar of chocolate in grocery stores is likely to be a blend. Artisan chocolatiers are where you can find single-origin chocolate. My chocolate comes from a French company called Valrhona that offers a wide variety of single-origin chocolates. Dave: Like chocolate, single-origin coffee is important because that's where the uniqueness in the flavor is found. We roast 20 different single-origin coffees, and most roasters don't offer that.

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“Coffee pairs well with the earth coffee tones in my 72% dark chocolate from Venezuela.” -MEGGIE MOBLEY

ROASTING Meggie: People say they don't like dark chocolate because it's too bitter. Typically, that comes from the chocolate being over-roasted. Dave: Over roasting is exactly why coffee is bitter. Under roasted coffee tastes grassy. Roasting makes all the difference in the world; it changes texture and flavor. The art is to bring out the proper roast of gas and air—and the science is repeating it. Coffee does a thing in the middle of its process called the first crack. The beans bust out of their membranes, making a crackling sound. The temperature and time at which that happens mostly determine the flavor profile.

Costa Rica coffees tend to be more flowery, and the good ones are a little more acidic, which is a good thing. If you can pick those flavors out, you've got a good palate and are becoming a true coffee geek—which is not bad. Meggie: Madagascar chocolate is my shop's most in-your-face type of chocolate; it's obvious what you are tasting. Chocolate from the Dominican Republic is very yellow fruit-forward; think bananas and mangos. Bitterness in chocolate is a flavor profile, and some soils will bring that out. The chocolate won't be terribly bitter if you know how to work with it. My 72% dark chocolate is the smoothest dark chocolate I've ever tasted.

already has a fruity note. Coffee pairs well with the earth coffee tones in my 72% dark chocolate from Venezuela. Ecuador chocolate has orange blossom and jasmine notes that pair well with the Bergamot orange in Earl Gray tea. White chocolate has its place. (Don't fight with me about white chocolate not being chocolate. Are we going to fight about a tomato not being a vegetable?) White chocolate is perfect for pairing light, delicate flavors like Lychee. The milky sweetness of white chocolate cuts through the tartness of lemon and lime. I pair goat cheese with dark or white chocolate. Dark chocolate brings out a slight tanginess. White chocolate allows the actual taste of the goat cheese to come through.

IDENTIFYING FLAVOR PROFILES

ADDING FLAVOR

ELEVATING YOUR EXPERIENCE:

Dave: First, figure out what roast you like. There is no actual standard for roasting. We roast a medium, dark (Full City), darker (French), or darkest (Italian). Try coffee single sourced from South America, Central America, Africa, and Indonesia. Indonesian coffee is excellent if you like earthy and low acidity. Coffee from Ethiopia, Tanzania, Rwanda, and Kenya has a lemony flavor profile.

Dave: Flavored coffee is blasphemy, so I don't know if we should talk about it. (Having said that, Chauvin offers about 60 incredible flavors of high-quality coffee). Meggie: I look at the flavor profile of the chocolate and pair the flavoring based on that. Madagascar chocolate goes with the raspberry because the Madagascar chocolate

Meggie: Melt the chocolate on your tongue. Breathe in through your nose and out through your mouth to have the flavors touch the back of your throat. Dave: If you enjoy it, that's all that matters. Meggie: I also agree with Dave here: no judgment. Eat what you like, how you like.

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

Dave Charleville, third-generation coffee expert of Chauvin Coffee in Kirkwood

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I F YO U A R E READING THIS... S O I S YO U R B E S T C L I E N T.

2 OUT OF 3 of our readers regularly purchase from our ads.

ADVERTISE WITH US. LEARN MORE AT CITYLIFESTYLE.COM/KIRKWOOD

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Clean Plate Club

ARTICLE BY LYDIA GWIN PHOTOGRAPHY BY MOMS OF FOOD CRITICS

The biggest critic of our homemade meals isn't our mother-in-law. It's our sweet, darling kids. The slightest speck of green, composition of food plating, or even just the texture of a vegetable will cause our critics to push the food away with turned-up noses and a poignant proclamation of "YUCK!!" Let's tap into that voice of a kid critic. These local kids visited area restaurants and shared their favorite food reviews.

Wasabi edamame

K I D S M E N U | FOOD + BEVE RAGE

Clara, 7 at Vitale’s Deli, Glendale

Marion, 8 at Frisco Barroom, Webster Groves

Juliet, 2 at Vitale’s Deli, Glendale

Wendy, 11 at Nathaniel Reid Baker y, Kirk wood

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CLARA, 7, & JULIET, 2 VITALE'S DELI, GLENDALE

DANIEL, 9 BILLY G'S, KIRKWOOD

Clara: The olive spread is salty, delicious, and amazing. The bread is tasty and soft. You can pick anything you want on your sandwich, and Mr. Mike just makes it! He is one of my best friends. Juliet: You get to pick chippies and eat them. The meatballs are very, very, very, yummy every day.

I think the atmosphere in Billy G's is pretty good. It doesn't feel too fancy but not too casual. The flavors I had were a smoke flavor in the steak, and the steak felt mature with a deep taste. The other stuff on it also had a significant flavor. The textures I felt were a slimy feeling in the aioli, the onions were a little slippery, and the steak was mostly smooth. I think other people should try this because the flavors are really good and most people would enjoy it.

EMILIO, 7 WASABI SUSHI BAR, KIRKWOOD I like to eat at Wasabi because it is delicious. My favorite thing to eat is the Wasabi special roll. It's kind of sweet. I like the middle part of the crab, cucumber, and avocado the best. It has a fun, crunchy topping. I love edamame! It is smooth, and I don't like salt on mine. I can eat two orders all by myself. If everyone tried sushi, they would like it because it's yummy.

MARION, 8, & MATTHEW, 4 FRISCO BARROOM, WEBSTER GROVES Marion: Frisco is a fun place for kids and families. There's a patio in the back and an upstairs with rooftop tables and games. The cheeseburger is a 10/10. It's big, juicy, and has lots of flavor. I also like the pretzel appetizer with the cheese sauce because it's hot and salty. The Key lime pie is also super good! I ate my mom's whole piece! Matthew: I give it a million hundred out of 10. My favorite food is the brie puff pastry. I ate the whole thing and didn't share. I like the deviled eggs because of the filling. And the French fries because they're salty. I also like that the room is black and has antlers on the wall.

ADDY, 9 MISSION TACO JOINT, KIRKWOOD I like the kind waiters and the fun stickers on the poles, so when you come, bring one. Also, I like to play games; my favorite is skeeball. There is also great music. One thing I always get is queso con chorizo. The dip is salty because of the chip and spicy from the meat. It's only a little spicy. It feels like something hot is in your mouth. It's a great family dish. The BLT taco is spicy, crunchy, and juicy. If you like thick bacon, get this taco. The spicy chorizo taco is less spicy and won't make your mouth water.

K I D S M E N U | FOOD + BEVE RAGE

AUDRIE, 11, & JENNA, 9 HELLO JUICE, KIRKWOOD & FROYO, WEBSTER Jenna: When I take a bite into the smoothies at Hello Juice, it's like I'm biting into a colorful jungle. There's tons of fruit in the smoothies. Hello Juice tastes really good and is really good for you. All their fruit is fresh, and they also sell different foods like waffles and pancakes. There are many options to choose from, so you can get a different thing every day. Hello Juice is like a restaurant but better because all ingredients are natural. It isn't like any regular restaurant. It isn't as gag-y. (It doesn't make you gag.) Audrie: I recommend visiting Froyo the next chance you get. When you walk in the door, you get the chance to make your perfect self-serve frozen yogurt. The flavors change year-round, so you get exposed to trying many new flavors! I love vanilla and strawberry kiwi mixed together with mango boba. The whole experience is so color-filled, and it has many great people working there.

WENDY, 11 NATHANIEL REID BAKERY, KIRKWOOD Going to Nathaniel Reid Bakery is fun because of its delicious food. My favorite thing is the "Ruby" dessert. It's very shiny with a red dome and is very soft and creamy with a chocolate taste. Another must-have is the "Amber" with its soft, creamy texture and caramel taste, shiny caramel color, and a gold flake on the top. Another good one is the "Guyana" with a chocolate flavor, a thin piece of chocolate with gold on top, and a crunchy bottom part. My least favorite is the "Margo," but it's still a good one with its crunchy pink macaron cookie and the light cream with raspberry flavor with raspberry jelly in the center. Those are some of my favorites, but there are so many more to try, so I hope you will try them.

Jenna, 9 at Hello Juice, Kirk wood

Addy, 9 at Mission Taco Joint, Kirk wood

Matthew, 4 at Frisco Barroom, Webster Groves

Daniel, 9 at Billy G’s, Kirk wood OCTOB ER 2 0 2 2

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FOR EVERY SEASON, TURN A CONVERSATION WITH CHEF DAVID KIRKLAND, OWNER OF TURN RESTAURANT

ARTICLE BY BETH GLENNON PHOTOGRAPHY BY CAREY CAMPBELL

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

"I cook here at the restaurant, and I cook for catering. I run a restaurant, but I cook," said Chef David Kirkland, owner of Turn restaurant. The restaurant is located at 3224 Locust St., close to St. Louis University. David reflected on the circular journey that brought him back to the area where he grew up. "I spent the first half of my life in North St. Louis, and it's nice to come home to work in the area I grew up. My family moved from the city to Webster on Lorraine Davis in the late 1970s, so I bleed orange and black. But now I support the red because we live in Kirkwood, and my daughter goes to Kirkwood High," said David. "Webster and Kirkwood are the same to me; they are both great schools." The chef took time out of the kitchen to share his latest brunch creation and to reflect on the past five years as the owner of Turn and David Kirkland Catering.

"At the end of the day, yes, it's David Kirkland Catering, and Turn restaurant is my idea and concept," David said. "But it wouldn't happen without everyone in the kitchen helping. I'm incredibly proud of the team that I've built." He added, "I'm proud that we made it for the last five years—through a pandemic. I'm proud that my clientele is so diverse. There is always an interesting variety of people here: artists, musicians, Black people, Jewish people, and Catholic people from SLU." Turn opened in 2017, but David was a well-known chef and caterer working in St. Louis and San Francisco restaurants. "I've cooked all my life. I watched my grandmother and mom cook and learned a lot. I worked in the restaurant industry to help pay for college. My degree is in finance, but I hated it. I wanted to

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work in the restaurant business," stated David. "After college, I moved to San Francisco to attend cooking school," said David. To help pay bills, he spent several years as a resident D.J. in some of the Bay Area's most hoppin' clubs. In 2005, David moved back to St. Louis with an idea. "I always had this idea of making my jams and biscuits, so when I opened Turn, the first thing I put on my menu was a jam and biscuit flight. I make a traditional buttermilk biscuit and then add three other biscuit flavors that change with the seasons." David's other iconic menu item is the L.E.O. "The L.E.O. is a play on my father-in-law's dish that he serves after Yom Kippur. He scrambles lox, eggs, and onions. I wanted to elevate it for the restaurant, so I make it with goat cheese, capers, caramelized onions, poached eggs, salmon, and hollandaise sauce on rye bread," David said. "It gives you this sweet and salty flavor combination." Turn restaurant offers delicious, health-centered, comfort brunch food in a beautiful space drenched in sunlight. "This building, now owned by Ken and Nancy Kranzberg, used to be a Cadillac car showroom. That's why the windows are so big," explained David. To hide a large garage door on one wall, David's wife, Stephanie, had a friend build an enormous frame that holds 72 album covers. The covers are changed out twice a year. "Stephanie does an outstanding job of color-grading the wall with the album cover art. All the albums are mine. I have a problem," smiled David. Turn is a summation of every aspect of the word. "If you look closely, the letter T in our logo is actually a tonearm on a record player. And then you think about a D.J.'s turntable, and turning tables in a restaurant and turning seasons because I change the menu with subtle nuances according to the seasons," stated David. He's a remarkable seasonal chef who is phenomenal at making your experience at Turn memorable. "When you are in Turn, it's my living room, and I want you to feel at home," said David warmly.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

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Apples to Apples GR E AT FA L L DR INK S A ND A P P E T I Z ER S F OR A N Y PA R T Y. GONE IN SEC OND S SPICED APPLE MOSCOW MULE INGREDIENTS • 2 ounces Original Vodka • 2 ounces apple cider • 1 ounce Spiced Simple Syrup (recipe below) • Ice • 4 ounces ginger beer • Apple slices and cinnamon sticks (for garnish) SPICED SIMPLE SYRUP • 1 cup sugar • 1 cup water • 1/2 teaspoon ground nutmeg • 4 or 5 cinnamon sticks (broken in halves) DIRECTIONS Spiced Simple Syrup: In a small saucepan, combine sugar and water. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Add cinnamon sticks, nutmeg, and cloves. Reduce heat to low, cover the pan, and simmer for 10 minutes until mixture has begun to thicken a bit. Turn off heat, cover, and allow syrup to cool completely for 30 to 60 minutes. Remove cinnamon sticks and cloves from syrup; discard. Refrigerate syrup in an airtight container for up to 1 month. Makes 3/4 to 1 cup syrup. SPICED APPLE MOSCOW MULE COCKTAIL In a copper mug or glass, add vodka, apple cider, and spiced simple syrup. Add ice. Top off with ginger beer. Stir and garnish with cinnamon stick. Add slice of apple, if desired, for garnish.

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

ROASTED APPLES, ONION MARMAL ADE A N D G R U Y E R E TA R T INGREDIENTS • 3 Tablespoons olive oil • 3 medium onions, thinly sliced • 1/3 teaspoon dried crushed red pepper • 1/4 cup dark brown sugar • 1/4 cup apple cider vinegar • 1/4 cup dry sherry or 1 tablespoon balsamic vinegar • 3 medium apples, cored, quartered and sliced 1/4-inch thick • 5 thyme sprigs • 1 sheet frozen store-bought puff pastry, thawed • 1 egg beaten with 1 tablespoon water • 1/2 cup grated aged gruyere (rind removed) • 1/4 cup pecans toasted and chopped • 2 tablespoons chopped chives, optional for garnish DIRECTIONS 1. In a large saute pan, heat oil over medium-high heat. Add onions and a few pinches of salt and cook until onions are cooked, about 10 minutes. Turn down the heat to medium and cook until the onions are reduced and caramelized, about 20 minutes. Stir occasionally to reduce burning. 2. Add in the crushed red pepper, sugar, vinegar, sherry, and a pinch or two of salt. Cook for about 15 minutes. Then add in the apples, and thyme, stirring occasionally. Cook for about 15 more minutes. Onions should be caramelized and the apples should be al dente. Remove thyme sprigs. 3. Preheat the oven to 400 degrees F. Unfold the thawed puff pastry on a piece of parchment paper. Roll the pastry, just a bit to form a longer rectangle, about 9 by 13 inches. Fold 1/2 inch around the perimeter of the rectangle to form a crust. With a pastry brush, brush the egg mixture over the crust. 4. Sprinkle gruyere cheese on the bottom of the crust. Then spread the apple onion marmalade on top. Place in the oven and cook for about 30 to 40 minutes until the crust is golden brown. 5. Sprinkle the top with chopped pecans and chives.

ARTICLE AND PHOTOGRAPHY BY CHEF LYDIA GWIN

Note: Apple Onion Marmalade can be made 1 day in advance. Bring to room temperature before. Any leftover apple onion marmalade leftover can be used on pork chops, chicken, or grilled cheese sandwiches. OCTOB ER 2 0 2 2

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Life at Cape Albeon is carefree and fun. Its beautiful surroundings are filled

COURTYARD EXPANSION

with friendly neighbors and services and amenities that simplify life. You’ll enjoy access to fine dining, wonderful musical entertainment and countless recreation activities at this faith-based, not-for-profit senior living community.

Pickleball Shuffleboard Bocce Ball Grill Station Pavilion Fireplace

So set the worries of home ownership aside while you continue to live as you always have—active and engaged in the community, enjoying the company of family and friends.

Schedule a tour of our lakeside community today! Cottage Homes

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CapeAlbeon.com | 3380 Lake Bend Drive | St. Louis, MO 63088 | 636.861.3200

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GRAB A BEER WITH BILL

Bill Bensing, Director of Public Services for the City of Kirkwood and Craft Beer Enthusiast ARTICLE BY LUCY ROGERS

PHOTOGRAPHY BY CAREY CAMPBELL "Water is very important to me not just because it's part of my job, but because without water, you can't have a beer," said Bill Bensing, Director of Public Services for the City of Kirkwood and craft beer enthusiast. Bill started visiting local breweries at the start of the craft beer movement in 2008. Since then, he has patronized over 100 microbreweries and has the merch to prove it. Bill's basement could be described as a micro-museum filled with memorabilia from breweries across town, the country, and the ocean. "I started collecting growlers and pint glasses from each brewery, but then I ran out of room, so now I collect stickers," said Bill. "I like to go to find the uniqueness of each brewery and how it fits into the town," said Bill. "A lot of times, I'll choose a brewery to visit based on the uniqueness of its name." While Bill doesn't often visit the same brewery more than once, he did say that Scratch Brewing Company in Ava, Illinois, is one of his favorites in the region. Bill's top pick for a combined microbrewery and winery is Bias Winery in Berger, Missouri. If you want to travel a little farther, "Top of the Rock Restaurant and Brewery in Jasper, Tennessee, is another favorite because of the beautiful views," he noted. Of course, the beer's taste is the best part of the craft brew experience. Bill suggests ordering a flight of beer and a local favorite food dish as the best way to immerse yourself in the town's microbrew culture. "Try something new. Mad Beach Craft Brewing Company in Madeira Beach, Florida, has a spiced imperial sweet potato ale called I YAM WHAT I YAM. I've had Cotton Candy beer from a brewery in Lee's Summit. The most unique flavor I've ever tasted was a sundried tomato beer." When asked what Bill's favorite beer is, he smiled and said, "The one in my hand."

LOCA LS CH OICE | FOOD + BE VE RAGE

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