Cheryl Baehr

“I need to feel something there,” says co-author and St. Louisan Holly Fann. “I need to go into a place and feel like there is some sincerity between the chef, the food, and the diners."

The veteran restaurateur was looking to expand to the fast-casual side of the hospitality business.

Plus, a recipe for the winery's warm cinnamon bread pudding

The two local companies will partner during Oktoberfest this weekend, followed by a six-month brewery residency for the barbecue brand, alongside Urban Chestnut's popular pizza and German fare.

Chef Pujan Patel will serve up an internationally inspired six-course dinner—and owner Miles Kirk has more plans in the works for the new DeBaliviere Place business.

The November 7 fundraiser features 20 local and national chefs, including Michelin starred chef Matt Accarrino and Joe Flamm, a Top Chef winner.

There’s something quintessentially autumn about plucking your own straight from the field. At these area farms, patches are well-stocked with pumpkins of every size, shape, and variety.

Before he was a CIA-trained chef and veteran of such esteemed kitchens as Sidney Street Café, Niche Food Group, and Single Thread in California, Justin McMillen was a kid learning about food on his family’s farm in rural Indiana. Those experiences informed his way of thinking about food and are what he draws upon in his current role as executive chef at

Bob Brazell's popular fried chicken concept is slated to reopen in the former Nomad space.

Plus, a recipe for butternut squash sage bisque with crispy shallots