In the heart of downtown Columbia, dining has evolved well beyond typical fare. A major force behind this culinary evolution is Jeff Guinn, the acclaimed executive chef and food & beverage director at The Broadway, which has become a dining destination under his leadership. Guinn has carved out a distinguished path in the food and […]
Executive Chef Jeff Guinn: Culinary Visionary at The Broadway Read More »
On Fridays, I take a break from watching news at the end of the day and I turn on Diners, Drive-Ins and Dives, popularly known as Triple D. I appreciate the show’s consistent positive energy and suggestions for restaurants and places to visit. I enjoy getting ideas for recipes, and I get a kick out
A soft glow emanated from inside Flyover as the muffled sound of guests mingling with chefs Adam Wells-Morgan and Shelly La Fata held the promise of sharing a thoughtfully prepared meal. The scene was from the January 19 Celebration of Missouri Food and Wine pop-up, presented by COMO Magazine, bringing together Wells-Morgan of Flyover and La Fata
Several years ago, when one of our kids moved into his own apartment, he asked for a cookbook for Christmas. Being what I thought was a good dad, I got him the same cookbook that I was given many years ago: The Joy of Cooking. Penned by Irma Rombauer and first published in 1931, this holy
In Columbia, Big Daddy’s BBQ & Soul Food is more than a place to eat. It’s a familiar gathering spot for comfort food, and a business rooted in hard work and personal pride. At the center of it all are Lloyd and Fontella Henry, the owners who turned a love for barbeque into one of
Each summer, my husband, Lyle, and I enjoy visiting the Columbia Farmers Market on Saturday mornings. Last summer, we planted a vibrant home garden full of wildflowers, sunflowers, tomatoes, and chiles. When we visited the farmers market, we didn’t need to stand in line for those high-demand items. We supplemented our garden produce with zucchini,
At Sullivan Farms, just 22 miles north of Columbia, Leroy and Mabel never get in a hurry. In fact, Leroy, who tops the scales at about half a ton, is fine with napping most of the day. Mabel is a bit more active, especially if she has some young-uns to care for, and she’s not too shy about
If you haven’t noticed, some of the harbingers of spring are popping up. Daffodils, crocuses, and hyacinths are bravely poking up from their underground hibernation, daring Mother Nature not to freeze them one last time. Songbirds are more prevalent, and optimists — some would say fools — such as me have planted cool weather crops: spinach, lettuces, peas,
Chef Daniel Pliska’s career reads like a culinary passport: decades of kitchens, hotel banquets, and private clubs in the U.S. and Europe, followed by a turn toward teaching, writing, and training future culinarians. Though I’ve worked with Chef Pliska for almost fifteen years at the University Club of MU, I didn’t know his complete background
Yesterday I woke up not feeling well, and the thought of enjoying food seemed far away. I skipped breakfast and ate a simple, mild lunch. By dinner, I felt better and I needed to make something soulful. More than a decade ago, my sister Tracy gave me a binder to keep favorite recipes. I flipped
