Dining and Drinking

6 Reasons to Visit MO Wine Country in the Winter

During the winter months, grape vines are resting, wines are aging and there’s a slower pace in general at the wineries. It’s a perfect time for learning more about Missouri varietals, touring cellars or just relaxing. If you think of the winter as the “off” season in Show Me wine country, here are six reasons to change your mind. Less …

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Missouri Eats: SOT

Ron Berg opened SoT, a glamorous new bar named for its location south of Truman Road, in the building next door to his photography studio and event space to attract more folks to Grand Boulevard. Bar and general manager Erik Mariscal sets the tone with his playful drink menu. His cocktails run from simple to serious, with a bit of …

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The Bubbly Side of Missouri

From New Year’s Eve parties and celebrating milestones to casual get-togethers and random Tuesday nights, everyone has room for a little bubbly in their life. Fortunately, Missouri has a nice selection of bars and restaurants offering Champagne, Champagne drinks and sparkling wine to ensure you’re not missing out. Some examples include: Room 38 Restaurant and Lounge, Columbia: Pop the top …

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Winter White Missouri Sangria Recipe

This time of year is full of holiday gatherings and get-togethers. Be the hit of your next shindig with this delicious and festive Winter White Sangria. With flavors of apple, cranberry, ginger and rosemary, it’s like the holidays in a glass. It’s made with a delicious and versatile Missouri wine called Vidal Blanc that helps it pair with a wide …

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Missouri Eats: Nathaniel Reid Bakery

Nathaniel Reid’s Amber tart is a sight to behold. The glistening caramel-glazed and gold leaf-topped domes sit proudly atop buttery foundations of sablé Breton. Filled with luscious caramel mousse and garnished with caramelized pecans, the regal dessert is one of many eye-catching pastries guests will find at Nathaniel Reid Bakery. The award-winning, internationally recognized pastry chef developed a full menu …

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8 Tips for Being the Best Guest

The most social season of the year has begun, and we want to help you be the best guest possible. Accepting an invitation isn’t just about showing up. Follow these tips to ensure everyone has a good time and you’re invited to the next fun gathering. RSVP – Obviously the host wants you at their event or you wouldn’t have …

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Missouri Eats: CB Social House

If you’ve said all Springfield, Missouri, needs is another location of City Butcher and Barbecue, you’re in luck – sort of. City Butcher owners Cody Smith and Jeremy Smith recently opened the doors to CB Social House, a sister restaurant located downtown. They serve up a butcher-centric, Southern-inspired menu with nods to the barbecue joint, including a 42-ounce tomahawk rib-eye …

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Missouri Eats: Chocolate Chocolate Chocolate’s Seasonal Pumpkin Treats

Chocolate Chocolate Chocolate vice president Christina Abel (whose parents founded the company in 1981) recommends swapping out your pumpkin pie recipe for dessert-sized truffles this holiday season. The beloved St. Louis-based chocolatier’s pumpkin pie candy varieties include pumpkin bark, pumpkin truffles and pumpkin caramels. All are made with all-natural milk chocolate, pumpkin pie flavorings and spices. The bark is handmade …

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Show Off Show-Me Wine Country

The holiday season is upon us. In addition to shopping for gifts and planning for feasts, you’re probably wondering how to entertain your loved ones when they visit. Missouri wine country is the answer. There are more than 130 wineries in the Show-Me state, each offering a unique and exciting experience. Wine country is the perfect place to take your …

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Missouri Eats: Brown & Loe

Brown & Loe is a welcome addition to the City Market neighborhood in Kansas City, which has always offered an impressive array of restaurants. Harry Murphy runs the New American restaurant with daughter Kate McGlaughlin. Located in the former Merchant’s Bank building that was built in 1920, the restaurant takes its name – still emblazoned across the façade – from …

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