Food

Try your hand at crafting these international cookie recipes this holiday season.

Mark Cusumano is loving life at Westport Plaza – a life driven by Kemoll’s Chop House, the celebrated St. Louis restaurant his grandmother opened back in 1927.

Restauranteurs seldom enjoy the long-term success of Bob Candice. Owner of Candicci’s, Candice can count his successful years of operation by decades. An accomplishment he contributes to a simple recipe for success: quality, variety, service and talented chefs.

When Jill Umbarger started her business in 2005, Sarah’s was a small café and catering company. When Sarah’s relocated to Chesterfield in 2010, as Sarah’s Cake Shop, its emphasis shifted to custom cakes, desserts and cupcakes. In 2016, she opened Sarah’s On Central in Eureka and returned to her restaurant roots.

Good food and good service has made Parkside Grille a West County destination for lunch and dinner. It’s casual, yet upscale, chef-driven cuisine served with style.

Andre’s at The Carriage House at the Fox Run Golf Course has been a popular destination for weddings, parties, and special occasions galore since it opened for public use eight years ago.

History, quality and passion. Those fundamental elements have been attributed to the award-winning wines produced at Montelle and Augusta wineries. Both are owned and operated by Tony and Cindy Kooyumjian, who have contributed to the success of the Augusta AVA [American Vinicultural Area] through their unique experiences in wine-making.

What drives customers through the door at Firehouse is its one-of-a-kind subs featuring fresh-sliced meats and full-flavor cheeses that are steamed before being generously stacked on a white or wheat toasted roll and custom topped, just the way you like it.

Drive by the intersection of Clayton at Woodsmill Road and you’ll likely smell smoke. The sweet smoke of barbecue wafting from the corner Phillips 66 Station, home to 3 Bay BBQ & Bakery, beckons one to pull off the road and fill up.

Summer is just about done. With it go long hot days, summer shorts and flip-flops, but not barbecue. Barbecue is year-round, especially during September when tens of thousands attend Missouri barbecue festivals and competitions.