Inside Columbia

Doing Good: Follow Up With True Life Fund Recipients Page 62
Living, Working & Having Fun In Columbia, Missouri
www.InsideColumbia.net
+ NicDanger Raps
A Message Of
Positivity P.56
– page 50 –
february 2014
Volume 9 • Issue 11
$3.99USD
a l l a b o u t
Chocolate

living, working & having fun in columbia, missouri
02.14
50
the answer
is chocolate
Is chocolate the answer
to all life’s important
questions? Maybe, and
we make a good case
with a feature filled with
chocolate facts, tips for
storing and cooking with
chocolate, advice from local
chocolate experts and a
quiz guaranteed to boost
your chocolate IQ.
56
on the verge
Nicholas “NicDanger”
Rodriguez relentlessly
pursues his dream of
becoming a rapper. But
does the 23-year-old
Columbia artist have what
it takes to break into the
cutthroat hip-hop industry?
62
finding truth
The True/False Film
Fest brings compelling
documentaries to Columbia
each year, and each year
the festival’s True Life Fund
connects festivalgoers
with the subjects of one
special film. Learn how your
contributions have made a
difference for past True Life
Fund recipients and find
out how you can get
involved this year.
photo by l.g. patterson
february 2014 inside columbia 7

contents
26
02.14
february
volume 9, Issue 11
69
118
in every issue
10 Editor’s Note
18 Contributors
20 On The Web
130 A New View
134 The Final Word
on the cover
We indulged in the rich beauty
of chocolate for this month’s
cover shoot, featuring chocolate
provided by The Candy Factory.
Photo by L.G. Patterson
datebook l 23
24 Spotlight
26 Kevin’s World
28 Reviews In A Flash
30 Calendar:
February Events
l 35
36 Style
Spice things up with
a little red dress.
38 Shopping
Find your “sole mate” with
these iconic shoe styles.
40 Personal Finance
Keep your finances (and
your marriage) healthy.
42 Wealth Management
Learn to manage your
retirement finances.
44 Business Planner
Ask these questions before
you start your new business.
46 Business Briefs
Who’s making news in
Columbia business.
l 69
70 Chef’s Secrets
A kitchen disaster leads
to sweet desserts.
72 Cooking With Brook
Which truffle wins your
heart?
104 Mixology
Toast winter with a
warm drink.
106 Dining Out
Bleu Restaurant &
Wine Bar offers healthy
options.
l 117
118 A Wedding Story
Celebrate the nuptials
of Sarah Wood &
Timothy Hixon.
122 Announcements
Mid-Missouri brides
and grooms share their
happy news.
124 On The Town
See who made the
scene at some recent
Columbia events.
february 2014 inside columbia 9

from the editor
passionate
pursuits
It’s February, and that means we’ll be hearing a lot about love. As we prepare
for Valentine’s Day, we think about the ideal gifts and the right sentiments
to share with the people we love most. This year, we also invite you to give
yourself a valentine, and we start with one of my favorite things: chocolate.
It was a tough job for our editorial and design teams to immerse themselves
in the topic of chocolate, but we did it all for you, dear reader. We rounded
up some local experts on the subject, put together a quiz so you can show off
your chocolate chops, and, we confess, sampled some of the decadent delights
from our photo shoots. We think you’ll enjoy this culinary journey into the
world of chocolate, and, in case you’re concerned about the calories, we even
found an expert to weigh in on the health benefits of an occasional indulgence.
Passion takes many forms, and for one young Columbian, it’s all about
music. Nick “NicDanger” Rodriguez is turning obstacles into opportunities as
he pursues his dream of a career in rap music. His focus on positivity is rare in
an industry filled with messages of violence, greed and excess. Can this talented
young man make a name for himself beyond this city? If passion, talent and
drive are the ingredients for success, we think NicDanger is on the verge of
becoming a phenomenon.
We know filmmakers are passionate people — just watch the acceptance
speeches at any awards show and you’ll witness the emotional investment
writers and directors put into their work. You’ll have an opportunity to meet
some of those talented filmmakers at the upcoming True/False Film Fest here
in Columbia. This month, we take an in-depth look at one facet of the festival:
the True Life Fund.
Many of the films at the True/False Film Fest vividly demonstrate a need —
whether it’s raising awareness about bullying or teaching battlefield journalists
how to manage emergency medical care. Festival organizers select one cause
from each year’s featured films and encourage festivalgoers to contribute in
support of that cause. We’re pleased to introduce you to some past True Life
Fund recipients who share how that money has made a big difference in places
across the country and around the world.
What are your passions? Make this month your own personal valentine and
reach for your dreams … and perhaps a box of chocolates.
10 inside columbia february 2014
what’s on your mind? email me at
sandy@insidecolumbia.net.
Sandy Selby
Editor-in-Chief
february’s secrets
Here are a few surprising
facts about this issue.
The Look Of Success
When he was a child, Columbia
rapper Nicholas “NicDanger”
Rodriguez liked to wear suits —
even to school. His mother, Mary
Rodriguez, had to put her foot
down when he tried to wear them
in the middle of the summer.
Learn more about Rodriguez and
his music on Page 56.
He’s A Dancing Machine
Inside Columbia publisher Fred
Parry’s dance skills are on display
in NicDanger’s music video for
“Columbia Stand Up.” Visit
www.nicdanger-music.com to
view the video, and keep your
eyes peeled around the 1:36 mark.
Pour One For The Boss
Even though Bleu Restaurant &
Wine Bar features an extensive
wine list and an enviable
selection of specialty cocktails,
owner Travis Tucker prefers
a classic Manhattan or Old
Fashioned with Maker’s Mark
when he orders a beverage from
his bar. Get the scoop on Bleu’s
new menu offerings on Page 106.
They’re Not Neutral
On Chocolate
Last year, Leatherhead Food
Research made a list of the
countries whose residents eat
the most chocolate per capita.
Think the United States leads
the way? We’re not even close
to the chocolate-lovin’ Swiss
who pack away a little more
than 26 pounds of chocolate per
person per year. Americans, by
comparison, eat only about 12
pounds of chocolate per person
in a year, putting us way down
at No. 15 on the list. Ready to
get started on your portion?
Our feature on Page 50 will
whet your appetite.
Chocolatier Versus
Chocolate Maker
A chocolate maker creates
chocolate from cacao beans and
other ingredients; a chocolatier
makes confectioneries from
chocolate.
photos by l.g. patterson

inside columbia staff
Publisher
Fred Parry
fred@insidecolumbia.net
associate Publisher
Melody Parry
melody@insidecolumbia.net
editor-in-chief
Sandy Selby
sandy@insidecolumbia.net
creative director
Carolyn Preul
cpreul@insidecolumbia.net
Copy Editor
Kathy Casteel
kathy@insidecolumbia.net
Editorial Assistant
Morgan McCarty
morgan@insidecolumbia.net
Contributing Editors
Entertainment: Kevin Walsh
Food: Brook Harlan
Weddings: Anita Neal Harrison
Photo Editor
L.G. Patterson
lg@insidecolumbia.net
Graphic Designer
Kate Moore
kate@insidecolumbia.net
Graphic Designer
Trever Griswold
trever@insidecolumbia.net
Contributing Writers
Ren Bishop, Amy Crump,
Kristen Herhold, Amanda Stafford,
Jessica Walsh
Contributing Photographer
Wally Pfeffer
Inside Columbia is published monthly
by OutFront Communications LLC,
47 E. Broadway, Columbia, Mo. 65203,
573-442-1430. Copyright OutFront
Communications, 2014. All rights reserved.
Reproduction or use of any editorial or
graphic content without the express written
permission of the publisher is prohibited.
Postage paid at Columbia, Mo. The annual
subscription rate is $14.95 for 12 issues.
12 inside columbia february 2014

inside columbia staff
Director of Marketing
Kevin Magee
kevin@insidecolumbia.net
Sales Manager
Deb Valvo
deb@insidecolumbia.net
operations manager
Kalie Clennin
kalie@insidecolumbia.net
Marketing Representative
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rosemarie@insidecolumbia.net
Marketing Representative
Joe Schmitter
joe@insidecolumbia.net
Marketing Representative
Jamill Teter
jteter@insidecolumbia.net
Sales Assistant
Jessica Card
jessica@insidecolumbia.net
Director of Customer Retention
Gerri Shelton
gerri@insidecolumbia.net
Office Manager
Kent Hudelson
kent@insidecolumbia.net
Assistant Finance Manager
Brenda Brooks
brenda@insidecolumbia.net
Distribution Manager
John Lapsley
Culinary Adventures Center
Executive Chef
Dennis Clay
dennis@insidecolumbia.net
Sous Chefs
Jackson Portell, Mike Russo
Inside Columbia magazine
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Columbia, MO 65203
Office: 573-442-1430
Fax: 573-442-1431
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This Magazine.
14 inside columbia february 2014

Subscriptions
Subscription rate is $14.95 for 12 issues.
Call toll-free 855-788-7054 to place an order
or to inform us of a change of address, or
subscribe at www.InsideColumbia.net. For
bulk subscription rates, contact Brenda Brooks
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Inside Columbia is the best way to reach
Columbia’s upscale consumers. Information
about advertising is available online at
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Contact Sandy Selby at 573-442-1430,
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sandy@insidecolumbia.net.
On The Town
Send your photos with the event description
and subject names for captions to design@
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Columbia, MO 65203. Not all photos
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Engagements/Weddings
Visit us at www.InsideColumbia.net/Brides-
Weddings or email morgan@insidecolumbia.net.
Letters to the Editor
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Let us publish a specialty magazine exclusively
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Writer’s Guidelines
Inside Columbia is always on the lookout for
story ideas and talented freelance writers.
To suggest a story idea or request a copy of
our writer’s guidelines, email the editor at
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16 inside columbia february 2014

contributors
Everything’s Better With Chocolate!
Here’s an inside look
at our most delicious
photo shoot ever.
Mike Atkinson, owner of The
Candy Factory, provided a giant bin
of assorted chocolates for the photo
shoot. He labored over the chocolate
shavings and melted chocolate.
Silver wrapped bars, a 10-pound bar,
chunks and three different kinds of
chocolate were all up for grabs.
The photo shoot took place on Photo
Editor L.G. Patterson’s 50th birthday.
His favorite type of chocolate comes in
the form of German chocolate cake.
The photo shoot evoked lively discussions
of the repercussions of switching snow
shavings with chocolate (inspired by
“Cloudy with a Chance of Meatballs”), our
creative director’s disappointment that
“Charlie and the Chocolate Factory” ended
without portraying a grown-up Charlie’s
management of the chocolate factory, and
the merits of different foil wrappers.
Atkinson played football for Rock Bridge
High School as a running back and linebacker.
He credits his football past for preparing him
to confidently paint his face with chocolate.
18 inside columbia february 2014 photos by morgan mccarty & Carolyn Preul

discover Shopping
discover Dining

on the web
@InsideColumbia.net
Food & Wine l Homes l Brides l Fashion l Society Gallery
Health l Visitors & Newcomers l Events l Contests l Subscribe
Old Campers,
Turkey Day
Shopping &
Route 54
Our favorite state traveler,
John Robinson, takes us
inside the Legislature in
Jefferson City for a sneak
peek at this session’s to-do
list. You won’t believe what
the lawmakers in Jefferson
City have in store until you
take a gander at this year’s
prefiled bills. We have the
Web exclusive online at
www.InsideColumbia.net.
Here Comes The Bride
As her own wedding day approaches, our
bridal blogger Anne Churchill shares what she
has learned on her own personal journey and
in her career as a professional event planner.
Check out her latest “My Wedding Story” blog
entries at www.InsideColumbia.net.
Ready To Play
Joe Schmitter loves to
talk sports and he’ll be
doing that regularly on our
brand-new sports blog,
launching this month.
Watch out for the kickoff at
www.InsideColumbia.net.
Surprise Your Valentine
Inside Columbia’s Culinary Adventures
gives you a chance to mix up some fun with
your best girl or guy this February. Take
a class together or indulge in our special
Valentine’s Day dinner. You’ll find the full
schedule of classes and special events at
www.CoMoCulinaryAdventures.com.
blog
for us!
Submit your pitch to
editor@insidecolumbia.net.
stay connected
@Inside_Columbia
20 inside columbia february 2014 photo by silverbox photographers

datebook
planning
ahead
spotlight 24
kevin’s world 26
reviews in a flash 28
february events 30
reel magic
The 11th True/False Film
Fest continues the annual
tradition of bringing
renowned documentary
films to Columbia for
a weekend of film-buff
fun. The theme of this
year’s festival is Magic
Realism. Panels, seminars,
receptions, galas, parties,
contests, games and
more pack the weekend’s
schedule. Filmmakers from
all over the world travel
to Columbia to interact
with audiences and fans.
Passes are available on
the festival’s website, with
varying levels of access
to the weekend’s events.
Tickets from $8, $6 for
students, passes from
$30; various times and
locations; 573-442-8783;
www.truefalse.org
— MORGAN McCARTY
february’S
Top Pick
true/false
film fest
feb. 27 –
March 2
photo by l.g. patterson
February 2014 inside columbia 23

datebook
spotlight l can’t-miss events
true/false film fest
Feb. 27–March 2 • Downtown Columbia
Single-film tickets start at $8
and festival passes start at $30.
Passes available online;
single-film tickets may be purchased
at the 2014 True/False box office.
Find updated information and box office
location at www.TrueFalse.org.
Director Sebastian Junger addresses
the audience with David Wilson during
a True/False Film Fest screening of his
2013 True Life Fund film, “Which Way
Is the Front Line From Here? The Life and
Times of Tim Hetherington.”
A Magical Weekend
The 2014 True/False Film Fest offers the best
in nonfiction cinema on the big screen.
The story goes something like this:
In February 2004, the founders
of Columbia’s local favorite film house
Ragtag Cinema invited the public to
attend the first True/False Film Fest at
The Blue Note. In the first year, a soldout
crowd of 1,200 people attended. Last
year, more than 43,500 tickets were sold
for films shown at numerous venues. Now
as a decade ago, T/F promises to honor
outstanding work in the blossoming
field of nonfiction cinema. The weekend
features 40 films and 20 shorts.
The festival receives more than 900
submissions for consideration each year;
founders Paul Sturtz and David Wilson
must whittle down the number between
August and January, and — with the help
of a select group of screeners — choose
the films for the weekend. Over the past
10 years, True/False has drawn hundreds
of thousands of viewers and dozens of
world-renowned filmmakers to Columbia
— all for the sake of the screen.
As it does every year, T/F promises to
be nothing like it has been in the past. The
schedule for Feb. 27 to March 2 remains
the same: a long weekend of events,
screenings, talks, secret events and
community spirit, but with a changing
theme, woven through the event
programming and used as the prompt
by which local artists install works of art
downtown for the festival’s duration.
“It’s really important to us to create a
wall-to-wall atmosphere,” Sturtz says.
This year’s theme is Magic Realism,
which finds its origins in a literary genre
rooted in the everyday but peppered with
fantastical elements. On one hand, T/F
can be described as magically real as the
festival transforms downtown Columbia
into something extraordinary. On the
other hand, filmmakers become masters
of illusion, toeing the line between
fantastic and mundane, between
imagined and real.
“It’s a balance that we’re striking to
take films and their makers seriously
while having a very joyful atmosphere,”
Sturtz says. — morgan mccarty
music
february 8
DvoRák’s soulful fairy-tale opera “Rusalka” will screen at the Forum 8 theaters as part of the Metropolitan Opera’s
series, “The Met: Live In HD.” Two showings are available: live and encore. The great Renée Fleming returns to one
of her signature roles, singing the enchanting “Song to the Moon.” Tenor Piotr Beczala co-stars as the Prince, Dolora
Zajick is Ježibaba, and dynamic young maestro Yannick Nézet-Séguin is on the podium. From $20; live show at
11:55 a.m., encore at 6:30 p.m.; 1209 Forum Katy Parkway; 573-445-7469; www.gqti.com/metopera.aspx
24 inside columbia february 2014 true/false photo by scott patrick myers

charity gala
February 20
Ronald McDonald House Charities of Mid-
Missouri’s Red Shoe Gala, “Hollywood
Style Take Two,” will take place at the
Reynolds Alumni Center on the University
of Missouri campus. The gala is the annual
fundraiser for RMHC and includes a sit-down
dinner, entertainment and a virtual auction.
Auction items include jewelry, vacations,
romantic date nights, sports memorabilia,
tickets, art and family experiences. Proceeds
from the auction help support RMHC in
keeping families together when kids need
it most. $125; 6 p.m.; 123 Reynolds Alumni
Center (MU campus); 573-443-7666;
www.rmhcmidmo.org
good eats
February 22
Crazed chili fans, unite! The ninth annual
MFA Rootin’-Tootin’ Chili Cookoff
returns to serve up the finest chili from local
chefs, businesses and talented amateur
cooks at the Central Missouri Events Center,
home of the Boone County Fair. The annual
fundraiser benefits the Boys & Girls Club of
Columbia and is a rootin’-tootin’ good time.
$10 in advance, $12 at the door; 2 to 6 p.m.;
5212 N. Oakland Gravel Road; 573-356-4041;
www.rtchilicookoff.com
february 2014 inside columbia 25

kevin’s world l by entertainment editor kevin walsh
Shows Of Note
Two concerts celebrate traditions
and talents during Black History Month.
February is Black History Month
and this year we find some progress
being made in integrating the black
experience into this city’s heritage and
current culture.
Plans are in the works to improve and
expand Douglass Park’s facilities, giving
better access to this crucial green space
for safe community activities. And recently,
$1.5 million dollars went to the adjacent
Frederick Douglass High School to
support and expand its coursework and
keb’ mo’
community services. The Blind Boone
House Project has finally been stabilized
and seems ready to move forward. Most
importantly, I come across more and
more local black talent that has empowered
itself by embracing social media and
new personal recording technologies to
promote regular, local gigs enervating the
local music scene.
I recommend a couple of solid
February shows from purveyors of
tradition in black music.
Keb’ Mo’
7 p.m. Feb. 11 at Jesse Auditorium
It is appropriate that Keb’ Mo’ (real
name: Kevin Moore) burst onto the
contemporary blues scene in the early
1990s under the auspices of the Sony/
CBS revival of the iconic Okeh Records
imprint. The “new” Okeh releases
would come to include hundreds of
lovingly remastered, extra-track-laden
reissues of Okeh classics from black
music pioneers such as Bessie Smith
and Duke Ellington. Also featured
were promising new artists like Pappa
Chubby, G. Love and Keb’ Mo’, whose
hi-def approach to acoustic blues music
was timed right for the about-to-break
digital era.
Although a traditionalist (his debut
included two Robert Johnson covers)
who had spent time backing Bobby Bland
and Albert Collins, Moore’s passionate,
intimate style was recorded with stateof-the
art-attention to equipment and
technique, putting heretofore bespoke
subtleties into deep, deep audio focus.
His “postmodern” blues style brought
a made-to-measure attention to detail
to a genre historically plagued (or
sometimes blessed, given the hands-off
successes of the Chess Brothers and a
few others) with an off-the-rack sound.
Over the next few decades, Moore
continued to write and record material
in the blues idiom, but has also branched
out to movie work, both soundtrack and
acting (he played Robert Johnson in
1998’s “Can’t You Hear the Wind Howl”),
and even Broadway.
Christian McBride Trio
3:30 p.m. Feb. 23 at Murry’s
The opportunity to see bassist Christian
McBride, who has always been the
very soul of sophisticated intimacy,
in a small club setting like Murry’s is
a luxury we owe to the prestige and
connections of Jon Poses’ “We Always
Swing” Jazz Series.
Many may not remember that among
McBride’s many Columbia appearances,
he was the host and mainstay of 1995’s
WAS 10th anniversary band. That event
was emceed by Bob Costas and the set
list was jazz-baseball standards only. The
26 inside columbia february 2014

christian
mcbride
late, great Ray Brown made a special
trip to that show just to duet with the
then-prodigy McBride on “Two Bass
Hit.” Philadelphia-born and Julliardeducated
Christian McBride, although
almost a generation younger that
Kevin Moore, shares the same mission
of extending and even updating the
importance of tradition in black music,
specifically jazz. Like blues, jazz often
relies on improvisation, and plying
the waters between traditional and
tradition-bound can be tricky. But
both McBride and Keb’ Mo’ are always
adventurous, bringing youth and
energy to a myriad of musical traditions
as opportunities appear. McBride
has become the go-to jazz presence
on many a rock and funk album
(succeeding the late Sonny Rollins in
this often-dubious regard) in much
the way Keb’ Mo’ waits in the wings as
blues éminence grise Taj Mahal ages,
albeit actively.
In a club setting, playing trio arrangements
in a town where he is
well-known but with the pressure off
(because it’s Columbia), this should be
another memorable set and another
link we can place in the chain of mid-
Missouri jazz history that includes
Charlie Parker’s color barrier-breaking
appearance at Mizzou’s Homecoming
in the late 1930s.
Same chain, different times.
Kevin Walsh
considers himself a
student of music’s effect
on people. Since moving
to Columbia in 1975, his
professional ventures
have included music
retailer, radio show
host and a brief stint
as Truman the Tiger.
He currently hosts “The (So Called) Good Life,”
from 3 to 6 p.m. every Wednesday on KOPN
89.5 FM and streaming live at www.kopn.org.
february 2014 inside columbia 27

datebook
reviews in a flash
movies
“The Monuments Men”
If it hadn’t actually taken
place, it would seem like a
preposterous scenario surely created
by the fertile imagination of a fiction
writer: a megalomaniacal military
leader has soldiers systematically
round up (read: steal) almost 1,000
years’ worth of the world’s greatest
works of art from a number of
countries and hold them hostage
with standing orders to destroy
everything if his regime falls. This
atrocity, of course, pales in comparison
to the many more unthinkable acts
Adolph Hitler and his Nazi followers
performed on their fellow human
beings, but that does not negate the
fact that a large portion of the world’s
collective culture and history was also
once in danger of being erased in one
broad stroke.
So, how did our artistic treasures
survive World War II? This is the
question answered in “The Monuments
Men.” Based on a true story, “The
Monuments Men” chronicles the tale
of an unlikely band of heroes — seven
museum directors, art curators,
historians and artists who are experts
in various types of fine art, not the art
of warfare. The men accept President
Franklin Roosevelt’s mission to go
deep into Germany, rescue the seized
masterpieces, and return them to
their rightful owners. It’s part treasure
hunt and part art heist, an adventure
in which not only the men’s lives
are at stake, but also the life’s work
and greatest accomplishments of
thousands of others who devoted
themselves to making the world a
more beautiful place. Their mission is
a quest for a world in which mankind
is united by the need to understand
and transcend what it means to be
human. — reviewed by amanda
stafford
(Columbia Pictures / Sony)
Wide Release: Feb. 7
Starring: George Clooney, Matt Damon,
Bill Murray, John Goodman, Cate
Blanchett, Hugh Bonneville
Trailer: www.monumentsmenmovie.com
Genre: Action, war, historical drama
Rated: PG-13
music: 5 album releases
“love, marriage
& divorce”
Artists: Toni Braxton
& Babyface (Motown)
Release Date: Feb. 4
“the outsiders”
Artist: Eric Church
(EMI Nashville)
Release Date: Feb. 11
“peroxide”
Artist: Nina Nesbitt
(Universal Music Group)
Release Date: Feb. 17
“hellos”
Artist: The Fray
(Epic)
Release Date: Feb. 25
“slow me down”
Artist: Sara Evans
(RCA Nashville)
Release Date: March 4
28 inside columbia february 2014

ooks
“tHE HUMANS”
By Matt Haig
(Simon & Schuster, 2013)
Premise: A human discovers the
secret to the universe in a mathematical
equation first posed in the 19th century
by Bernhard Riemann. (Kudos to Haig
for making me research Riemann. I
greatly enjoy learning about history
through fiction.) Aliens are aware of this
evolutionary leap by humans and send
one of their own to assassinate anyone
who has knowledge of this discovery. The
alien is disguised as the very person who
made the discovery: Dr. Andrew Martin.
How delightful The Humans sounded
at first glance. The first 30 pages are
hilarious. Haig has a wonderful way with
dark comedy and his perspective on
human tendencies and behavior is a nice
mirror held up to ourselves. I was so
tickled by the writing that I read it aloud
to family members.
How discouraging to ultimately find
a geocentric, clichéd storyline of aliens
who are superior in intellect but who
lack the messiness of human emotions
and need those emotions to become
better aliens. Wasn’t this covered by
“Star Trek” back in the ’60s?
It seems that poetry, peanut butter
and music can sooth the savage alien.
Soon choices are made with predictably
horrible results. People live, people die.
The earth keeps spinning. Haig’s novel
disappoints because the alien’s trajectory
lacks conviction.
— reviewed by amy crump
february 2014 inside columbia 29

datebook
february events
and the MPC/GBC Craft Studio. Free;
5 to 7 p.m.; 518 Hitt St.; 573-882-2889;
www.craftstudio.org
Calendar
February 2
Pizza Tree owner John Gilbreth
will teach a class in Pizza Art at Inside
Columbia’s Culinary Adventures Center.
He’ll share his secrets for hand-mixed
dough, baking restaurant-quality pizza
at home and his creative approach to
flavor combinations. $34.95; 6:30 p.m.;
47 E. Broadway; 573-442-1430;
www.comoculinaryadventures.com
February 3–8
Over the course of seven days,
the Mizzou New Play Series will
present seven new, risky plays written
by members of the Missouri Playwrights
Workshop. This award-winning group
has created work specifically for this
week that promises to be fresh and
exciting. Join local theater lovers at
the Corner Playhouse for a weeklong
adventure in playwriting directed and
produced by David Crespy. $5;
7:30 to 9:30 p.m.; Fine Arts Building
(MU campus); 573-882-PLAY;
www.theatre.missouri.edu
February 3–13
The “onefootbuyonefoot” art
exhibition at the University of Missouri’s
Craft Studio in Memorial Union, will
offer sales of 12-inch-by-12-inch artwork
by University of Missouri students, staff,
faculty and community members. All
work will be up for silent auction from
the start of the exhibit on Feb. 3 through
6 p.m. on Feb. 13. A closing reception
will take place from 5 to 7 p.m. on Feb.
13. Proceeds from the auction will benefit
the artists, the MU Fiber Arts Club
February 6
The timeless music of the
Swedish group ABBA comes to the Jesse
Auditorium stage in “Mamma Mia!”
This beloved story of enchanted nights,
love, laughter and friendship follows
a mother and her daughter in a Greek
island paradise as they face the three men
who could possibly be the young woman’s
father. “Mamma Mia” is the ultimate feelgood
show. From $19; doors open at 6:30
p.m., show at 7; Jesse Hall (MU campus);
573-882-3781; www.concertseries.org
February 6–9, February 13–16,
February 20–23
The Mel Brooks classic tale of a singing
and dancing laboratory experiment in
the largest tuxedo ever made, “Young
Frankenstein” comes to the Columbia
Entertainment Company for a night of
laughter and entertainment. Enjoy the
hilarious story, music and lyrics at the
directorial hands of Melissa Webel and
Bob Bohon. From $10; 7:30 p.m., 2 p.m.
Sunday matinees; 1800 Nelwood Drive;
573-474-3699; www.cectheatre.org
30 inside columbia february 2014

February 7
It’s twice as much fun for
Mizzou sports fans at Beauty & The
Beast in the Hearnes Center. The
nationally ranked Missouri wrestling
team hosts the University of Buffalo in
a Mid-American Conference matchup
while at the other end of the arena
Tiger gymnasts compete against the
Redhawks of Southeast Missouri State.
$5 general admission, $3 youth &
seniors; 6:30 p.m.; 700 E. Stadium
Blvd.; 800-CAT-PAWS (228-7297);
www.mutigers.com
February 9
Percussion ensemble
So Percussion will perform its
worldwide acclaimed creative works
at the historic Missouri Theatre.
The ensemble has produced 13 albums
and toured the world performing
its original works. The group also
collaborates with other artists such
as Dan Deacon and Medeski, Martin
& Wood. From $7.50; 7 p.m.;
203 S. Ninth St.; 573-882-3781;
www.concertseries.org
February 11
Grammy Award-winning blues
musician Keb’ Mo’ (aka Kevin Moore),
will perform with his band at Jesse
Auditorium. The Delta-blues-inspired
musician won three Grammys and
was a key figure in the acclaimed
2003 PBS series “Martin Scorsese
Presents The Blues.” Read more on
Page 26. From $14; 7 p.m.; Jesse
Hall (MU campus); 573-882-3781;
www.concertseries.org
February 13
The Mizzou men’s basketball
team takes on Arkansas at Mizzou
Arena. Cheer on the Tigers as they
hit the court to take down the
Razorbacks and former Mizzou coach
Mike Anderson. Price TBD; 6 p.m.;
1 Champions Drive; 800-CAT-PAWS
(228-7297); www.mutigers.com
February 14
An elegant dining experience
awaits couples during the Valentine’s
Day Dinner at Inside Columbia’s
Culinary Adventures Center. The
evening features a six-course meal
comprised of dishes inspired by and
symbolic of love. Each course is paired
with a specialty wine, hand-selected
from the private wine cellar of Inside
Columbia’s Culinary Adventures.
Reserve your seats today, as space is
february 2014 inside columbia 31

limited for this intimate, romantic
dining experience. $75; 6:30 p.m.;
47 E. Broadway; 573-442-1430;
www.comoculinaryadventures.com
February 14–16, 21–22
Written by Anton Chekhov — called
the father of modern drama — the play
“Uncle Vanya” is a timeless tale with a
dramatic climax. Relationships are tested
when a successful professor and his young
bride visit the professor’s country estate.
Hidden love triangles, fears that lives
have been wasted and a decision to sell
the estate create havoc that tests morals
and loyalties. The PG-rated play will
examine the actions and consequences of
daily life on the Macklanburg Playhouse
stage at Stephens College. From $7;
7:30 p.m.; 100 Willis Ave.; 573-876-7199;
www.stephens.edu/performingarts
February 14–16, 21–23
Talking Horse Productions presents
the dynamic musical, “Songs For A New
World” at Talking Horse Theatre. The
plot takes audience members from the
deck of a 1492 Spanish sailing ship to a
ledge 57 stories above Fifth Avenue. The
startling array of characters includes
a young man determined to make
basketball his ticket out of the ghetto
and a woman whose dream of marrying
rich nabs her the man of her dreams in
a soulless marriage. From $10;
7:30 p.m., 2 p.m. Sunday matinee;
210 Saint James St.; 573-268-1381;
www.talkinghorseproductions.org
February 15
Learn the secrets behind great
food and wine pairings during He Said
Food, She Said Wine at Stone Hill
Winery in Hermann. Find out how wine
and food do (and sometimes do not)
harmonize. Sample, taste and have some
fun. Bring a friend for even more. $15;
11 a.m. to 12:30 p.m.; 1110 Stone Hill
Highway, Hermann; 800-909-9463;
www.stonehillwinery.com
February 20
It’s a crosstown duel when the
Stephens College basketball team
hosts the women of Columbia College.
The Stars take on the Cougars in this
late-season game at Stephens’ John &
Mary Silverthorne Arena. $5 for general
public, free for Stephens staff, faculty
& students; 7 p.m.; Dorsey Street
(Stephens campus); 573-876-7212;
www.stephens.edu/athletics
February 20
Join Chef Brook Harlan for a Cajun
cooking class at Inside Columbia’s Culinary
Adventures Center . For this Fat Tuesday
class, Harlan will share the fundamental
food elements of the annual celebration.
“Laissez les bon temps rouler!” $34.95;
6:30 p.m.; 47 E. Broadway; 573-442-1430;
www.comoculinaryadventures.com
February 20–23
Stephens College’s Macklanburg
Playhouse presents the coming-of-age
play, “Crooked,” the PG-13 story of an
awkward 14-year-old girl named Laney.
An aspiring writer with a grand imagination,
Laney moves to Oxford, Miss., with
her divorcée mother, who is in crisis.
Laney embarks on a hilarious spiritual
and sexual journey that challenges her
mother’s secular worldview as she discovers
that divine and earthly love are not so
far apart. From $7; 7:30 p.m., 2 p.m.
Sunday matinee; 100 Willis Ave.; 573-876-
7199; www.stephens.edu/performingarts
February 21–22
Helena loves Demetrius. Demetrius
loves Hermia. Hermia loves Lysander.
And Titania loves an Ass. Over the
course of one magical, moonlit night,

Shakespeare’s comic fantasy, “A
Midsummer Night’s Dream,” brings
together star-crossed lovers, feuding
fairies, magic, music, myth and a band
of bumbling “rude mechanicals” to
lampoon our mortal obsession with
“true love.” The University of Missouri
Theatre Department presents this classic
tale, directed by Cheryl Black, at MU’s
Rhynsburger Theatre. From $10;
7:30 to 9:30 p.m.; Fine Arts Building
(MU campus); 573-882-PLAY (7529);
www.theatre.missouri.edu
February 22–23
Follow your heart … to the chocolate
and wine. For two days in February,
wineries along the Hermann Wine Trail
are opening the doors to their tasting
rooms and filling them with chocolate
and wine pairings for the Chocolate
Wine Trail. Limited tickets are available
and must be purchased in advance online.
Each ticket includes a souvenir wineglass.
$30/person; 10 a.m. to 5 p.m. Saturday,
11 a.m. to 5 p.m. Sunday; Hermann; 800-
932-8687; www.hermannwinetrail.com
February 23
Murry’s restaurant plays host to
“Sundays @ Murry’s” during the “We
Always Swing” Jazz Series performance
of the Christian McBride Trio. Bassist
Christian McBride has been coming to
Columbia to play jazz for more than 20
years. Read more on Page 26. From $18;
first-show doors open at 2:30 p.m., show
at 3:30, second-show doors open at 6 p.m.;
show at 7; 3107 Green Meadows Way;
573-449-3001; www.wealwaysswing.org
February 27
Take a trip down sensory lane
and be wowed by the difference food
can make when paired correctly — or
incorrectly — with wine. Join Chef Craig
Cyr of The Wine Cellar & Bistro for A
Perfect Pairing at Inside Columbia’s
Culinary Adventures Center. Cyr’s class
will focus on the preparation of winefriendly
foods, as participants learn basic
food affinities and afflictions in order to
create a perfect pairing. $34.95; 6:30
p.m.; 47 E. Broadway; 573-442-1430;
www.comoculinaryadventures.com
February 27–March 1
Come one, come all for the One Act
Play Festival at Hickman High School.
Presented over the course of three days,
students write, direct, act and produce oneact
plays for audiences of all ages to enjoy.
Some promise to be funny, others dramatic
— ensuring a wide range of topics and creative
explorations by students. $3; doors
open at 7 p.m., curtain goes up at 7:30;
1104 N. Providence Road; 573-214-3000;
www.hickmanhighschooltheatre.com
February 28–March 2
The Stephens College Annual
Dance Company Spring Concert features
students performing classic ballet,
modern dance, jazz and tap. The evening
at the Macklanburg Playhouse on the
Stephens College campus will also feature
a highlight performance of world dance
selections. Treat your littlest ballerina or
your inner dancer to a night of refined
dance. From $8; 7:30 p.m.; 100 Willis
Ave.; 573-876-7199; www.stephens.edu/
news/stephensevents/performingarts
stay
connected
If you’re hosting an event Columbians
should know about, share it to our online
calendar. To submit an event, visit
www.InsideColumbia.net/Calendar and
register an account. Fill in the event’s
information in a brief form and click Save.

life
tales of
the town
style 36
shopping 38
PERSONAL FINANCE 40
WEALTH MANAGEMENT 42
BUSINESS PLANNER 44
business briefs 46
RED SUEDE
SHOES
In need of a sole mate
this Valentine’s Day?
Try stepping out in a
rouge-tinged statement
shoe. This passionate
color is on-trend for
winter 2014. Kick up your
heels and confidence at
the same time.
— MORGAN McCARTY
Red “Nelson” booties by Qupid,
available at Breeze ($49)
photo by l.g. patterson
february 2014 inside columbia 35

style l by kristen herhold
Little Red Dress
The little black dress is a closet staple. It’s time, though, for that LBD to move over
and make room for some colorful additions. Why not defy the norm with a new dress
in a new color? Stand out in the month of love with a little red dress.
Spice things up
with a little
color.
Get The
Look
Red dress by A+ Ellen, available at Envy ($24.99) * Pixie Dust tweed jacket by Love Riche, available at Elly’s Couture ($99.99)
“Angelonia” necklace by Tiffany Rose Designs, available at Elly’s Couture ($115) * Brown studded clutch, available at Glik’s ($30)
Drop earrings by Elizabeth Garvin, available at Poppy ($264) * Gold cuff by Tana Acton, available at Poppy ($268) * Black velvet
“Mirror” booties by Qupid, available at Breeze ($49)
36 inside columbia february 2014
photos by l.g. patterson

february 2014 inside columbia 37

shopping l by morgan mccarty
Sole Mates
When you come across that iconic statement shoe, it can
feel like a match made in heaven. The color, the height
of the heel and the design of the shoe all fall into place.
Inspired by the color palette of love, here is a selection of
shoes for you to stride out in style. Careful though, those
new boots could quickly become your new beau.
Red leather
“Selma” bootie by
Naya, available at
American Shoe
($159)
Red patent leather
classic heel by
Aetrex, available
at Dryer’s Shoe
Store ($140)
Red cowboy boots with
studs by Corral Boots,
available at Dryer’s
Shoe Store ($301)
Purple flats by Bamboo,
available at Breeze ($29)
Magenta ballet
flat by Toms,
available at
American Shoe
($79)
Red “Pistol Flat” by
Michael Antonio,
available at Elly’s
Couture ($59.99)
Red pumps by
Softwaves, available at
Dryer’s Shoe Store ($154)
Red booties by Rieker,
available at American
Shoe ($140)
38 inside columbia february 2014 photos by l.g. patterson

february 2014 inside columbia 39

personal finance l by morgan mccarty
’Til Money Do Us Part
Finances can affect your marriage more than you think.
Marriage means uniting
many of life’s details —
including bank accounts.
Most couples choose to
join their finances and
share accounts as a pair.
Although this choice
has many benefits, it also, perhaps
unsurprisingly, attracts debate-filled
discussions and squabbles about correct
financial mapping.
Clarissa Hobson is a certified financial
planner and member of the National
Association of Personal Finance Advisers.
She has nearly 15 years’ experience
dealing with clients who come to her
as a couple. Hobson walks through
some of the major struggles her clients
face on a regular basis.
Communication
Often, one member of a couple
primarily handles the family finances.
While this responsibility falls to
whomever feels most comfortable
managing the household books, the
downfall is that his or her partner
is often left in the dark. And when
it comes to making major financial
decisions, such as purchasing a home,
financing college tuition or dealing
with a major life event, the partner
who has enjoyed blissful ignorance
is surprised to learn the financial
challenges they face as a couple.
“Even if one person finds it
tremendously boring, I think it’s
really important to at least have
an awareness of what sort of
accounts you have, and what your
finances look like, so that you’re not
blindsided by things down the road,”
Hobson says. “Just having those lines
of communication open and making
sure that both parties are a part of the
process and they are aware of what
their circumstances are will provide
peace of mind,” Hobson says.
Financial History
People who marry are often
surprised to learn their partner
comes with a little something extra:
a mountain of debt. Whether student
loans, car loans or credit card debt,
you’ll want to know what you’re
getting yourself into so that you can
plan to deal with the debt as a couple.
Hobson advises this might not be
the question to ask on the first date,
but once things start to get serious,
it’s appropriate to inquire about your
partner’s finances.
“It’s really like anything in your
past that’s important,” Hobson
says. “Any sort of information that’s
important to convey, such as your
financial information, is key.”
40 inside columbia february 2014

If partners aren’t transparent about
their financial history and present
situation, it can put a damper on the
couple’s future goals, Hobson says.
That’s why it’s also important to keep
the communication lines open as
a couple progresses through life. A
talk about finances in the beginning
doesn’t end the discussion. Make sure
both partners are informed and aware
of finances each step of the way.
“It’s really important to at
least have an awareness of
what sort of accounts you
have, and what your finances
look like, so that you’re not
blindsided by things down the
road.” — Clarissa Hobson
Stay Positive
It can be difficult to stay positive
about finances at any point in
life. Whether worrying about
retirement, saving for a family
vacation or just generally trying
to build savings, Hobson says it’s
important to stay positive and keep
things fun.
“One thing that can make it really
fun is having specific savings goals
and rewards in place for when you
achieve them,” Hobson says.
She suggests putting something
in place to look forward to, other
than the excitement of simply paying
off debt. Hobson also recommends
couples approach their finances with
an open mind.
“I think oftentimes people have
their own personal views about their
finances,” she says. “So, trying to go
into it in a very open-minded way
makes it a little more relaxed, more
comfortable.”
Couples may not get everything
they want out of their finances, but
if they compromise their investment
styles and approaches to financial
management, Hobson says the
chances for success are greater.

wealth management l by morgan mccarty
Retirement Ready?
Learn to manage your retirement finances.
Planning for retirement can be confusing and convoluted.
Just ask Jack White, a fee-only financial planner and
member of the National Association of Financial Planners
Association. He’s been helping individuals and couples look at
their finances and plan for the future for more than 20 years.
Here are five tips from White for planning and managing
retirement accounts wisely.
plan for the future
“I think you should spend a little time
thinking about what retirement means to
you and doing some planning,” White says.
Most people don’t start thinking
about retirement until they near
retirement age. White recommends
taking the time to sit down with your
partner and decide what your retirement
looks like to you. Such a discussion
will clarify what you need to be saving
on a regular basis. White suggests
using online software — although
he warns they are based on averages
and assumptions — or visiting with a
financial planner. Either way, knowing
where you want to go will help you know
what you need to set aside to get there.
“The astounding part,” White says, “is
how little it takes if you start early enough.”
contribute in the present
“The standard rule of thumb that all
planners and accountants will tell you is
that if you work for a company that has
a 401(k) plan and is willing to match a
part of your contribution, then at least be
contributing that amount because you’re
just leaving money on the table if you’re
not,” White says.
Take care to educate yourself on the
terms of your plan. There may be annual
adjustments to the matching amounts on
contributions and most 401(k) plans have
vesting schedules (typically three to six
years). This means your matched funds
might not be immediately available — if you
take the money or leave your job before your
matches are fully vested, you’ll lose some
of that money your company matched.
think twice before withdrawing
There are reasons to leave the 401(k) fund
in an employer’s hands, White says, as opposed
to withdrawing it or moving it to a
different plan. If you take any money out
of the plan before you retire, you could
also be hit with early withdrawal penalties
and income tax.
“You’re going to lose 20 percent of it
because your employer is required by the
IRS to withhold it for taxes,” White says.
If you leave your job, you also can
move the money you have accumulated
in your 401(k) plan into an IRA rollover
account at a mutual fund company or
discount brokerage. According to White,
this will give you more investment options
and greater withdrawal flexibility.
If you choose to do this, be sure to
request a direct rollover — so that the
funds go from your employer to your
new fund manager and not to you. With
a direct transfer, the former employer
doesn’t have to withhold a portion of the
money for taxes.
sit down
with your
partner and
decide what
retirement
looks like
to you.
Another option is to leave the money
with your employer and collect it later.
The worst thing you can do, though,
White says, is cash out and take the money
as a distribution. Your investment will
no longer have the advantage of growing
without the overhead taxation and you’ll
be hit with early withdrawal penalties.
Pension plans, on the other hand, cannot
be touched until you reach retirement age.
educate yourself
“I think the best thing that folks can do
in planning for retirement is to educate
themselves on the resources that can
help them from well-educated individuals
who really have their best interest at
heart,” White says.
Utilize the Internet’s financial planner
resources. At the very least, White urges,
educate yourself on financial terms.
“Education is the key, I think, for
making that huge choice of moving into
that next stage of their life that we refer
to as retirement,” he says.
42 inside columbia February 2014

february 2014 inside columbia 43

usiness planner l by morgan mccarty
Start Smart
Ask these questions before you start your new business.
“One of the key ingredients of success is
that you have to be teachable,” Arendt says.
Read books, talk to people and attend
seminars. Never stop learning and trying
new things.
#3
Do I have the necessary skills?
You might be able to provide
the service you’re selling, but
do you know the basics of owning your
own business? To run a successful small
business, you have to be good at making
decisions (and often good at making
decisions quickly). You have to be
able — and willing — to take on numerous
responsibilities.
Additionally, running your own business,
especially at the get-go, means that
you’re not just the CEO, Arendt says. Often
times you’re the customer service, billing
and management departments as well.
More people than ever
are starting their own
businesses — from small creative
pursuits to restaurants, consulting
firms and much more. But what
does it take to get there?
Before taking a great leap of
faith, check out this advice from
Elinor Arendt, chapter president
of Mid-Missouri SCORE. a
national nonprofit association
dedicated to educating
entrepreneurs and helping
small businesses start, grow
and succeed. Arendt suggests
entrepreneurs ask themselves
the following questions to gain
perspective on the adventure
they’re about to begin.
Arendt recommends joining a
networking group and striving to
communicate with other business
owners. “Business is connecting
and solving problems,” she says.
“People are very kind, very generous
and very giving. If you need
something, you have to learn how
to ask.”
44 inside columbia february 2014
#1
Have I set goals and do I have
a plan for reaching them?
Before you set sail on the good
ship entrepreneur, ask yourself where you
want to go. Determine your goals and
then write them down.
“As mentors and counselors, we’re
interested in success and in studying
success,” Arendt says. “The chances of
succeeding are 30 percent better with
written goals. The chances if you have accountable
partners go up to 75 percent.”
According to Arendt, accountability
is part of the structure. If you write your
goals down, they become authentic and
organized. Goals also give you something
to strive for and a road map to follow.
#2
Am I passionate about my
product or service?
“You have to have some fire in
the gut, and that’s not something you can
buy or manufacture,” Arendt says.
Being passionate goes beyond loving
what you do. It also means knowing all
there is to know about your chosen niche.
Connect with other people in your field,
read all that you can and never stop improving
and honing your passion.
Have I fully considered the
#4 financial implications of
starting a business?
Can your savings support you and your
family in the event your business doesn’t
take flight immediately? Arendt suggests
people consider how much money they
want to be earning at the end of the first
year, how much they will need to survive,
what they need to get off the ground,
what overhead costs look like, etc. She
emphasizes the importance of goal
setting and warns neophytes not to quit
their day jobs until that small business
really takes off.
“If you aim at nothing, you will hit it,”
Arendt says.
#5
Is my support system in place?
Do you have a mentor who
can help steer you through
the difficult and unforeseen problems
ahead? Do you have a group of people to
share your goals with? Arendt says there
are three things to keep in mind as a
small-business owner.
› Nobody operates in a vacuum.
› What we think, and the people who
surround us, affect most of us.
› It’s fairly important when you’re
running your own business to have a
regular communication time with other
people, because it doesn’t matter what
type of business you’re in, you all face the
same issues as business owners.

february 2014 inside columbia 45

usiness briefs
spotlight
Inside Track
Find out who’s making news in Columbia.
Columbia-based digital media company
Division-D, formerly 3 Interactive, has promoted
Lori Ritchie to chief operating officer and Ann
Wilhelm to chief executive officer. Wilhelm
succeeds Bobby Campbell who will stay on as an
adviser to the company.
Wilhelm, who previously served as chief operating
officer for Division-D, will lead the strategic
direction of the company with a focus on
developing and implementing strategies to drive
revenue growth and increase profitability. Ritchie
previously served as vice president of operations.
In her new position, she will have executive responsibility
for all of the company’s day-to-day
operations.
Ronald McDonald House Charities® of Mid-
Missouri, a nonprofit organization that serves
families with children receiving medical care
in Columbia, has selected three new members
for the organization’s board of directors. The
new members are Mark Mehle, McDonald’s
Restaurants; Jolene Schulz, First State
Community Bank; and John States, Little Dixie
Construction. The new board members’ terms
began Jan. 1, and will run through Dec. 31, 2015.
Mike Morgan of McDonald’s Restaurants left
the board of directors and was recognized for
his six years of service to the charity, including
a term as board president. Keith Schawo of
Central Trust & Investment Co. completed a
two-year term as board president in December
and will serve as past president in 2014. Jeff
Hilbrenner, an attorney with Harper, Evans,
Wade & Netemeyer, moved into the role of board
president.
Chris Koukola, who has led the University of
Missouri’s communication efforts for nearly 28
years, retired from her position as assistant to the
chancellor for university affairs on Jan. 31. As the
chief public affairs officer at Mizzou, she has been
responsible for an integrated communication,
relationship-building and advocacy program
that links MU to multiple stakeholders. Koukola
oversaw university functions of constituent
relations, legislative liaison/advocacy, marketing
communications, MU News Bureau, publications
and alumni communication, university events,
visitor relations and Web communications.
As part of its ongoing commitment to offer
advanced services to its Prism TV customers,
CenturyLink Inc. announced that it has launched
version 3.0 of its Prism TV application.
Customers can view content that corresponds
with their Prism TV programming package
through mobile apps on their iOS, Android and
Kindle devices. Channels such as Fox News,
Universal Sports, Bloomberg, Sony Movie
Channel, Starz and 20 additional channels can
now be streamed live anywhere from a mobile
device. In addition, content from the Hallmark
Channel and NBCUniversal may be viewed
through the app’s Prism On Demand feature,
and this month, segments of the 2014 Winter
Olympics are also available.
The University of Missouri School of
Medicine is one of five recipients of a nationwide
Learning Health System Challenge Award from
the Association of American Medical Colleges.
The award recognizes institutions that have
implemented innovative, systemwide processes
that improve opportunities for research in quality
improvement, health equity or electronic health
records. Other recipients include the University of
Chicago, Massachusetts General Hospital, Emory
University and Vanderbilt University.
(continued on page 49)
Former Missouri
Tigers quarterback and
current Philadelphia
Eagles wide receiver
Brad Smith recently
launched “Design for
Brad Smith,” a one-ofa-kind
fashion design
competition for emerging
U.S. fashion designers.
The contest gives
designers a chance to
submit a complete redcarpet
look as a handdrawn
or digitally created
sketch. The winning look
will be selected by Smith
and a panel of fashion
industry professionals,
and produced by an
experienced fashion
production firm. Smith
will showcase the
produced winning look
on the red carpet before
and after a Mercedes-
Benz Fashion Week event
later this month. “I’d tell
the participants to keep
it simple,” Smith says. “I
like clean, classic lines,
with a bit of an edge.
Someone took a chance
with me and I always
want to pay it forward.”
On Jan. 6, Boone Hospital Center welcomed the first patients to the Stewart Cancer
Center. The patients moved to a new $5.9 million inpatient oncology unit located
on the sixth floor of the hospital’s south tower. It includes 32 private patient rooms
and incorporates the latest in health care design for the comfort and safety of cancer
patients and their families. The Stewart Cancer Center is a collaboration between Boone
Hospital, and Virginia and Norm Stewart. Norm Stewart, a cancer survivor, built a hall of
fame career coaching the University of Missouri men’s basketball team. He and his wife,
Virginia, chose to work alongside Boone Hospital on this project to help raise awareness
of cancer and encourage mid-Missourians to get screened.
46 inside columbia february 2014 brad smith photo by maya guez; stewart cancer center photo courtesy of boone hospital center

february 2014 inside columbia 47

(continued from page 46)
Newly released government
data highlights Boone Hospital
Center’s success in minimizing
complications following hip and
knee surgery. In publishing the data,
Medicare designated only 97 hospitals
nationwide that are performing better
than average for either readmissions
or complications following hip and
knee surgery. All other hospitals were
either performing at an average or
below-average level. Boone Hospital is
among just three Missouri hospitals —
and the only one in the mid-Missouri
area — recognized as performing above
average at reducing complications such
as infections, blood clots and other
problems. The other two hospitals
recognized by Medicare are BJC
HealthCare’s Barnes-Jewish Hospital
in St. Louis and Heartland Regional
Medical Center in St. Joseph.
In the past three years, the
Missouri Small Business & Technical
Assistance Centers and the Missouri
Procurement Technical Assistance
Centers, programs of the University
of Missouri Extension Business
Development Program, have assisted
Missouri companies with technical
assistance and education, achieving
the following results for client firms:
• $666 million in increased sales
• $661.9 million in investments
• $608.2 million in government
contracts
• $16.8 million in research grant
funding
• In addition, the MO SBTDC and
MO PTAC programs assisted
clients in creating or retaining
30,383 jobs.
Each year, three banks in The District
challenge each other to donate the most
blood to the Heart of Missouri Chapter
of the American Red Cross through
the American Red Cross Downtown-
Bank Blood Drive Challenge. Boone
County National Bank collected
88 units of blood, winning the 2013
challenge against Commerce Bank
with 76 units and Landmark Bank
with 54 units. Throughout last year,
each competing bank held two blood
drives at their downtown locations,
totaling six drives altogether.
q Share news about your business with the
readers of Inside Columbia. Contact the editor
at sandy@insidecolumbia.net or fax your
press releases to 573-442-1431.

choc
50 inside columbia february 2014

›››
What’s the question?
It doesn’t matter, because the answer
to all of life’s important questions
— particularly as we flirt with the
romance of Valentine’s Day — is
chocolate. In this month of love, we
indulge our appetite for chocolate
with everything you need to know to
cook with it, store it, thrive on it, and
even win a game of Trivial Pursuit
with your knowledge of it.
The Answer Is
olate
P h o t o s B y L . G . P a t t e r s o n
february 2014 inside columbia 51

›››
What Is Your
Chocolate IQ?
By Anita Neal Harrison
Calling all chocoholics! You claim a love for
chocolate, but how much do you really know
about the indulgence? See if you are a true
cacao connoisseur or an uninformed fan with
this quiz covering the history of chocolate,
how it’s made and its intense chemistry.
Which civilization
introduced cacao to
Europeans in the 16th
century?
A. Olmec
B. Mayan
C. Aztec
D. Egyptian
(C) Christopher Columbus
confiscated cacao beans from
the Aztecs in 1502, but he
didn’t realize their value.
Two decades later, Spanish
conquistador Hernando
Cortez brought cacao beans
back to Europe, along with
the Aztec custom of drinking
chocolate.
Prior to the Aztecs, both
the Mayan and Olmec
civilizations in Mesoamerica
drank cacao.
When the shell of the cacao
bean is removed, what is
the name for the part that
is left?
A. the drupe
B. the pulp
C. the powder
D. the nib
(D) The “nib” is the “meat” of
the bean. It is ground up to
make chocolate liquor, which
is then pressed to extract
the cacao butter (a pure
vegetable fat). The remaining
solids are pulverized to make
cacao powder.
Why is the first product
made in chocolate
processing called
“chocolate liquor”?
A. because it becomes a
liquid when heated
B. because it is alcoholic
C. because it smells
alcoholic
D. all of the above
(A) Chocolate liquor is
totally nonalcoholic. It
also goes by the name of
“unsweetened chocolate”
when molded and sold.
Today, which part of the
world produces almost
three-fourths of the world’s
cacao?
A. South America
B. Central America
C. Western Africa
D. South Pacific
(C) The International Cocoa
Organization reports that
Africa’s share of the world’s
cacao production was 72
percent in 2011-2012. The
Americas accounted for
14 percent of world cacao
production; the Asia/
Oceania region accounted
for 15 percent.
Which of these is not one
of the three main varieties
of cacao beans used to
make chocolate?
A. Criollo
B. Robusta
C. Forastero
D. Trinitario
(B) Found in Central
America, the rare Criollo
tree produces cacao beans
How To
Store
Chocolate
To keep chocolate at its delectable best, wrap
it tightly and store in a cool, dry place. Ideal
conditions are between 60 and 75 degrees
Fahrenheit and less than 50 percent humidity.
When the storage temperature exceeds 75 F,
the cocoa butter in the chocolate separates and rises
to the surface, causing white streaks or dots, known
as “fat bloom.” When the humidity is higher than 50
percent, the problem is “sugar bloom,” which has a
similar appearance to fat bloom but is caused by the
crystallization of the chocolate’s sugar. Sugar bloom
also occurs when cold chocolate is moved to a warmer
temperature, which is why it’s not a good idea to put
chocolate in a refrigerator or freezer.
If a piece of chocolate does bloom through either
process, there’s no need to toss it. The appearance might
be compromised, but bloom has minimal impact on taste.
Remember that chocolate can absorb odors, so be
sure to wrap it up and keep it away from anything with a
strong scent. — By Anita Neal Harrison
52 inside columbia february 2014 quiz Sources: Ghirardelli Chocolate Co., World Agroforestry Centre, The Exploratorium

prized for their complex
secondary flavors and
lack of bitterness. The
Forastero is originally from
the Amazon region but
now grows in West Africa
as well and accounts for
some 80 percent of world
production. Trinitario is
a hybrid between Criollo
and Forastero. Robusta is
a coffee bean variety.
Which of these factors
impacts the quality of
cacao delivered to a
chocolate maker?
A. genetics
B. terroir
C. harvesting methods
D. all of the above
(D) Genetics include
the variety of cacao tree.
Terroir — or soil and
climate — influences cacao
flavor, just as it does with
wine. Different methods
for harvesting, as well as
for fermenting and drying,
also impact the quality and
flavor of the cacao delivered
to a chocolate manufacturer.
Most chocolate makers buy
from a variety of sources to
create a proprietary blend
of beans.
U.S. Food and Drug
Administration standards
require chocolate
liquor (or unsweetened
chocolate) to total what
minimum percentage of
weight in bittersweet or
semisweet chocolate?
A. 55
B. 35
C. 15
D. 5
(B) FDA “standards of
identity” require bittersweet
chocolate to have at least
35 percent cacao content
and less than 12 percent
milk solids.
FDA standards require
chocolate liquor (or
unsweetened chocolate)
to total what minimum
percentage of weight in
milk chocolate?
A. 50
B. 20
C. 10
D. 0 — there is no cacao
content requirement for
milk chocolate
(C) FDA “standards of
identity” require milk
chocolate to have at least
10 percent cacao content,
a minimum of 3.39 percent
milk fat and a minimum of
12 percent milk solids.
FDA standards require
cacao butter to total what
minimum percentage of
weight in white chocolate?
A. 50
B. 20
C. 10
D. 0 — there is no
cacao butter content
requirement for white
chocolate
(B) FDA “standards of
identity” require white
chocolate to have at least
20 percent cacao butter, 14
percent milk solids and 3.5
percent milk fat. However,
prior to 2008 there were
no legal standards to define
white chocolate.
Which of these chemicals
in chocolate is known as a
“love drug”?
A. phenylethylamine
B. caffeine
C. tryptophan
D. flavonoids
(A) Also called PEA,
phenylethylamine
triggers release of the
neurochemicals epinephrine
and dopamine and creates
the giddiness and high
associated with moments
of passion.
Q&A
With The
Candy Factory
Chocolatier
Mike Atkinson
If you could teach people just one thing
about chocolate, what would it be?
The pastry lover in me would love to teach people how
to make a proper chocolate ganache [made from cream
and melted chocolate]. If pastry makers or home bakers
would begin to experiment with making ganaches as the
topping for cakes, cupcakes, doughnuts, cheesecakes and
other baked goods, I would be one happy customer!
Please finish this thought: “It makes me sad
to see people eat chocolate when ...”
This is a tough one, because I have never been sad watching
others enjoy chocolate. I guess, though, when I see
someone enjoying the chocolates I have made, I wish they
would smell the chocolate before they put it into their
mouths. A person will taste so much more of what chocolate
has to offer if they consume it through the olfactory
senses first before the gustatory perception. It is just like
wine: Smell before you taste.
What is the most peculiar chocolate product
or pairing you’ve tried — and liked?
I did a chocolate-covered pancetta [an Italian meat cured
like bacon but not smoked] and really liked it. However, I
had the toughest time convincing people to try it, so the
chocolate pancetta had one of the shortest production
lives of any confection in The Candy Factory’s history,
despite being so very delicious.
Do you have a special memory involving
a gift of chocolate?
In February of 2002, my junior year of college, I attended
Baylor University and was dating a girl named Amy
Benedetto. Each year at the Valentine’s holiday, I would
go back home to Columbia for the week and help my
family make chocolate-covered strawberries at The
Candy Factory. That particular year, I really wanted to
get back to Baylor and see my girlfriend, so I made all the
necessary flight arrangements and procured a last-minute
ride from Austin to Waco and made it back minutes
before midnight on Valentine’s Day to give Amy a box of
chocolate-covered strawberries I had made earlier that
day. Amy was thrilled to see me and equally thrilled to
receive the gift of chocolate-covered strawberries for
Valentine’s Day. After she ate a couple of the chocolate
strawberries, she asked me, “You can make these anytime
you would like?” I told her I could. Years later, Amy agreed
to marry me, but I think she made up her mind that night
in February 2002 — before I ever asked — that she would
marry me! — By Anita Neal Harrison

What chemical in
chocolate is toxic to dogs?
A. caffeine
B. theobromine
C. phenylethylamine
D. tryptophan
(B) Dogs metabolize
theobromine much more
slowly than humans. Small
amounts can cause vomiting
and diarrhea; toxic amounts
can induce hyperactivity,
seizures and cardiac arrest,
among other potentially fatal
effects. Theobromine is also
toxic to cats, but cats tend
to turn up their noses to
chocolate and avoid the risk.
Who is the author of
Charlie and the Chocolate
Factory?
A. Kenneth Grahame
B. Lewis Carroll
C. Roald Dahl
D. Charles Dickens
(C) British author Roald Dahl
published Charlie and the
Chocolate Factory in 1964.
Cacao is naturally acidic.
What is the name for cacao
treated with an alkali?
A. Dutched chocolate
B. white chocolate
C. neutral chocolate
D. broma chocolate
(A) “Dutched” refers to the
nationality of the chocolate
maker, Coenraad Johannes
van Houten, who developed
the process to neutralize
the acidity of natural cacao.
Dutched cocoa is milder in
flavor than natural cacao.
Because it is neutralized, it
does not react with baking
soda and must be used in
recipes calling for baking
powder.
Which step in chocolate
processing is most
connected to the desired
glossy finish or sheen?
A. fermentation
B. mixing
C. conching
D. tempering
(D) Tempering is one of
the final steps in chocolate
production. Just before
it is molded, chocolate
undergoes a heating and
cooling process that causes
the processed cocoa butter to
harden into a tight, uniform
crystalline pattern that
provides the sheen.
What word do chocolate
connoisseurs use to refer
to the sound chocolate
makes when broken?
A. crack
B. snap
C. pop
D. bite
(B) The snap reveals much
about the chocolate’s texture.
The amount and quality
of the cocoa butter in the
chocolate, how finely ground
the chocolate particles are
and how well the chocolate
was tempered all affect snap.
Because of their higher milk
and butterfat content, white
and milk chocolate have a
gentler snap than dark or
semisweet chocolate.
Q&A With Chocolate Maker
Alan McClure, Owner Of Patric Chocolate
If you could teach people just one thing about
chocolate, what would it be?
Chocolate is made by only a small number of
companies like us; most companies buy premade
chocolate.
Please finish this thought: “It makes me sad to
see people eat chocolate when …”
When they are eating chocolate that is mostly sugar.
Most mass-produced chocolate fits that definition.
If you could travel back in time, what moment in
chocolate history would you like to see and why?
I would like to see the creation of the conching process
[a step that follows mixing all of the chocolate’s
ingredients and results in each particle of chocolate
becoming coated with cocoa butter], supposedly
invented by accident by R. Lindt.
What is the most peculiar chocolate product
or pairing you’ve tried … and liked?
Our Mocha OMG [a chocolate bar made with espresso
coffee beans] with a semisweet Missouri white wine.
It worked!
About 10 years ago, the chocolate industry saw
a demand for “high cocoa content” chocolate.
Is this still a trend? What other trends are
impacting the chocolate market?
It is still a trend, but most chocolate on the market is
still mostly sugar. — By Anita Neal Harrison
tips for
cooking
with
chocolate
Chocolate comes from the cacao bean, which grows on the Theobroma cacao tree. The beans are ground and then
pressed to extract cacao powder and cacao butter. Chocolate is produced by forming an emulsion of the cacao
butter and powder, to which dairy products such as milk and butter are added. There is no distinct difference
in the grading of chocolate as it pertains to the bean it’s derived from. The quality of chocolate depends on the
blend of beans used and the quality of other ingredients that go into the making of each brand. The process of
melting and cooling chocolate to form beta crystals is called tempering. The tempering process is necessary for
sculpting chocolate and making confections. Never allow water to come in direct contact with chocolate. Water will
break the emulsion and separate the fats from the dry solids, turning your ganache into a gritty, lumpy mass. Don’t
overheat chocolate; it will lose its sheen once it gets too hot. — By dennis clay
54 inside columbia february 2014

is chocolate
health food?
By ren bishop
There is just something about
chocolate that makes it so irresistibly
satisfying. From the first taste
and the instant “Mmm,” your body relaxes,
your eyes close and your taste buds
come alive as cocoa and sugar awaken
your senses. It’s only a few seconds of
bliss … until the next bite.
Excessive consumption of chocolate
is a habit full of negative consequences.
From obesity to an increased risk of diabetes,
the sugary treat can be a contributor.
But there are some positive health
benefits of chocolate because of its ingredients,
according to Dr. William Fay,
a cardiologist at University of Missouri
Health Care and professor of internal
medicine and director of cardiovascular
medicine at the MU School of Medicine.
“Chocolate contains cacao, a natural
element found in the beans of the cacao
tree,” Fay says. “Numerous research
studies have generated suggestions that
eating products of cacao beans produces
beneficial effects on health, particularly
cardiovascular health.”
Like many products made from plants,
chocolate is rich in flavonoids, naturally
occurring antioxidants in the cacao trees
that produce cacao beans. One type of flavonol
that is abundant in chocolate is epicatechin,
which has been shown to have
beneficial effects such as decreasing the
risk of heart attack and stroke, Fay says.
“The beneficial effects of epicatechin
include lowering blood pressure,
improvement of the function of the inner
lining of blood vessels and inhibition
of blood clotting by decreasing the
tendency of blood platelets to stick to
blood vessels and each other,” Fay says,
“plus the improvement of the function
of insulin, which can lower the risk of
developing diabetes.”
Fay points out that research indicates
some types of chocolate provide more
health benefits than others do. Some
studies have suggested that dark chocolate
may be healthier than milk chocolate
or white chocolate. These studies show
that dark chocolate’s higher content of
heart-healthy flavonols makes it a potentially
healthier option, Fay says.
But when it comes to chocolate or any
other indulgence, the doctor’s wisdom
echoes a tried-and-true dietary maxim:
moderation.
“When it comes to eating, I’m a big
believer in ‘eat your fruits and vegetables
every day,’ and ‘everything in moderation,’ ”
Fay says. “When you do eat chocolate, do
so in moderation. Enjoy it! Don’t top the
experience with loads of guilt. However,
with the chocolate, resolve to eat the really
good foods, like fresh fruits and vegetables,
fish, nuts and beans. Bon appétit!”
dr. fay’s healthy chocolate tips
1 2 3 4
Try to eat
more dark
chocolate than
white or milk
chocolate.
Link a
chocolate treat
to another
heart-healthy
activity, such
as a brisk walk.
Limit your
consumption
if you’re
overweight
or have
diabetes.
When you do
eat chocolate,
consume
only in
moderation.
february 2014 inside columbia 55

Nicholas “NicDanger” Rodriguez relentlessly pursues his dream of
becoming a rapper. But does the 23-year-old Columbia artist have
what it takes to break into the cutthroat hip-hop industry?
BY JESSICA WALSH
Photos BY L.G. PATTERSON AND COURTESY OF NICHOLAS RODRIGuEZ
56 inside columbia february 2014

Heavy gold bling, women in bikinis, cars that cost more than most
Americans make in a year: all are iconic images in the world of
American hip-hop.
You won’t find these accoutrements in the lifestyle of Columbia rapper
NicDanger. Nicholas “NicDanger” Rodriguez is the antithesis of a
high-rolling rapper. The 23-year-old Columbia hip-hop artist is on a
mission to break into the music industry, but his dreams don’t swirl
around Maseratis and yachts.
While Lil Wayne raps about being “Mr. Make-It-Rain-on-Them-Hoes,”
Rodriguez’s lyrics criticize those who glorify such ideas. His song “I’m
A Rebel” declares: “You do it for the women, for the drugs, for the
fame / Hip-hop, I do it ’cause I love it, ’cause I live it, and I give love to
above.” Later in the song, he adds: “I’m a rich king, rich in my own way /
You rich only when paid.”
Marco “BlackGrits” Patterson, a producer at Bluehouse Studio in
Jefferson City who has worked with Rodriguez to record some of his
songs, says he respects Rodriguez for writing honest lyrics. “You have
guys who rap and all they talk about is money, and yet that’s not the
lifestyle they live,” Patterson says.
Rodriguez doesn’t rap about getting drunk in the club, either. In fact,
he doesn’t drink or smoke. “I just don’t see the point,” he says.
Instead, his songs deal with subjects he knows well: ambition,
pounding the pavement and proving the doubters wrong. While
Rodriguez is unfailingly friendly, quick to break into a warm smile, his
music reveals the frustration — even bitterness — that goes along with
being an up-and-coming artist.
58 inside columbia february 2014

I
t’s not just Rodriguez’s rhymes that set
him apart from the glam rappers on
the radio. Although he’s still developing
his own sound, his music seems closer
to alternative or underground rap. For
Heezers Palace Studios owner and music
producer Tim Hanson, Rodriguez’s style
calls to mind independent artists such as
Tech N9ne and Hopsin.
“Nic is a really unique artist in that he
doesn’t necessarily fit in the same basket
as every other rapper I work with,” says
Hanson, who’s helped Rodriguez lay
down some studio tracks. “His music is
definitely very raw and very straightforward.
He doesn’t have to put a lot of glitter
on it.”
Rodriguez cites a diverse group of
artists as his musical influences: Buddy
Holly, Immortal Technique, Puddle of
Mudd, Arrested Development, Frankie
Valli, Chaka Khan, Tech N9ne, Michael
Jackson and countless others. In honor
of the rapper’s Latino roots — his father
is from Venezuela — Rodriguez also listens
to bachata and salsa artists such as
legendary Cuban singer Celia Cruz.
Another crucial influence: Rodriguez’s
supportive family, including his parents,
Mary and Miguel Rodriguez, two younger
sisters and an assortment of aunts,
uncles and cousins — many of whom are
also involved in the arts. Although Mary
and Miguel divorced when their son was
young, they’ve always worked together to
put him first.
Mary jokes that she sometimes has
to remind Miguel that she’s the one who
delivered their son into this world, but
the talk takes a serious turn when she
says a lot of families aren’t lucky enough
to include an involved father.
“It kind of shows in Nicholas,” she
says. “I think that helped a lot, in addition
to his own drive and determination.
I guess it was just a good recipe
for success.”
Poetry inspires Rodriguez. The seeds
of his rap career were planted with
fourth-grade poetry assignments at Rock
Bridge Elementary School. Rodriguez
would write in his composition notebook,
and when the teacher said time was up,
he found he wanted to keep going. So he
began writing poetry at home, too, and
that interest in poetry eventually translated
to music.
Many notebooks later, after graduating
from Hickman High School, Rodriguez
took a call center job alongside his mother.
“I looked over at him, and he was sitting
there on the phone writing,” she says
with a laugh.
R
odriguez says his background in
break-dancing — a talent that landed
him in a previous issue of Inside
Columbia — figures into his musical style
as well. “You can dance with your voice,
too,” he says.
And dance he does: Rodriguez uses
what Hanson refers to as “lyrical trickery.”
He ramps up or slows down the
speed of his delivery to fit the content
of each song, and his style can have
an aggressive edge. He selects beats
and writes hooks that feel true to him
instead of just following the latest hiphop
trends.
“He’s not a real commercial guy, and
I don’t think he wants to be,” Hanson
says. “He doesn’t want everybody to like
his music. He doesn’t want people to
dislike him, but he kind of gets a spark
under him when he gets comments on
his videos.”
As Rodriguez puts it: “I stand for being
yourself. Some people might not like
it, some people might not agree, but at
the end of the day, people appreciate it.”
Hanson is quick to point out that
the lack of a commercial sound doesn’t
mean Rodriguez won’t make it in the
music industry. “There are lots of artists
who have been successful, independent,
internally driven,” he says. “You
don’t hear Tech N9ne on the radio. You
don’t hear Krizz Kaliko or Stevie Stone
on Top 40 radio. But their fan base is
so tuned in that they sell records and
they sell out tours and they make a lot
of money.”
And while NicDanger might not sound
like the artists who dominate Top 40 radio
stations, he’s armed with a powerful
weapon: an unimpeachable work ethic.
“It’s like Daniel-san in ‘Karate Kid,’ ”
Hanson says. “He’s going to do the crane
kick until he’s the master of the crane
kick. That’s how Nic approaches being
an artist.”
Indeed, Rodriguez never seems to
rest. He meets up for an interview just
TOP: When he was just a child,
Nicholas Rodriguez told his family
he wanted to become famous.
BOTTOM: Rodriguez’s family members
are his biggest fans.
days after returning from Memphis,
where he shot a music video for “Blast
Away,” a song from his upcoming mixtape
“Poetic & Ignorant.” He’s booked
to perform at The Blue Fugue late that
night, and the next morning he’ll record
some music at Bluehouse Studio. After
that, he’ll head to the set of another music
video. Between fielding questions,
Rodriguez pauses to jot down ideas in
the same notebook that appears in his
“Blast Away” video.
february 2014 inside columbia 59

B
ut it all costs money: recording, video production, traveling.
Rodriguez and his friend Kendale “Kid Kase” Williams,
who does backup vocals for Rodriguez and vice versa, end
up paying out of pocket when they travel for shows. Sometimes
they earn enough to cover their food
expenses, but they still have to shell
out for gas and hotel rooms.
“He’s not afraid to hit the road
and travel with his last penny to try
to get something accomplished,”
Bluehouse producer Patterson says.
“He’s motivated. He’s not a quitter.”
So Rodriguez works at a variety
of odd jobs to support himself as an
artist. He’s written jingles for Super
Sami’s Beauty Supply and the FastCAT
bus system, and he coordinates and
promotes events for Centro Latino,
two poetry groups, local music venues
and, of course, his own shows.
He and Williams canvass Columbia on foot to hand out concert
flyers.
“Hand-to-hand combat, that’s what I call it,” Rodriguez says.
Sometimes people refuse the flyers or throw them out right away.
“You’ve got to love it, though, man,” he says. “I love this, even
though it hurts. It’s like a double-edged sword.”
Hanson calls Rodriguez a strong promoter who
will “shake hands and kiss babies, that kind of
thing.” He gives his take on the rapper’s attitude:
“Let it be known I’m the guy who’s out
there holding up the town. You may not
like my music, but you know who I am.”
S
o far, it seems to be working.
NicDanger has opened for
national acts including
Bone Thugs-N-Harmony
and Tech N9ne, and he’s in
talks to open for R&B
singer K. Michelle
this spring. He
has performed
at every
“It’s like Daniel-san in 'Karate Kid,’”
says music producer Tim Hanson.
“He’s going to do the crane kick
until he’s the master of the crane
kick. That’s how Nic approaches
being an artist.”
venue in town except Roxy’s and Jesse Auditorium, where he and
Williams are planning a set in the coming months.
And he’s been getting attention locally for his song “Columbia
Stand Up.” The music video features cameos by well-known
Columbians such as Veterans United’s
Sarah Hill, attorney Jennifer Bukowsky,
Inside Columbia publisher Fred
Parry and Mayor Bob McDavid, who
delivered baby Nicholas at Boone
Hospital back when McDavid was
still a practicing physician. Rodriguez
sprinkles the song with historical
references such as the University
of Missouri’s establishment in 1839
between rapping the hook: “I’m
from the middle of the middle of the
middle of the map / Columbia,
Missouri, where you at? / The middle
of the middle of the map / Columbia,
Missouri, bring it back.” To make the
video, he had to rap the entire song 130 times in different locations
including City Hall, Douglass Park, Ninth Street and the
Columns on the MU campus.
Rodriguez’s latest music video, “Blast Away,” is his most professional
yet. Between filtered shots of the artist writing and rapping,
the video cuts to the Memphis city lights and a time lapse of
the water under the iconic Hernando de Soto Bridge. The
beautiful footage befits the song Rodriguez says he’s
most proud of, a melancholy, vulnerable track in
which he questions aloud whether the struggle
is worth it. Over the beat from Fabolous
& Pusha T’s “Life Is So Exciting,”
Rodriguez raps: “Nobody with
me on my mission … Pass me
like they never knew me /
So when I make it there /
I’ll make a toast to myself
/ ’Cause I tried
the hardest, worked
the hardest.” His
rhymes are
bookended
by a sad,

mixtape review:
“dangers coming”
by NicDanger
NicDanger and Kid Kase perform an opening set for
Bone Thugs-N-Harmony’s show at The Blue Note. The
Columbia rappers cite Cleveland-based Bone Thugs-N-
Harmony as one of their musical influences.
smooth chorus sung by Danny Sea: “Should I go or should I
stay? I just want to blast away, blast away.”
Patterson sees promise in Rodriguez’s material. “Otherwise, I
wouldn’t be trying to work with him,” he says.
I
n an industry saturated with star-struck wannabes, will
Rodriguez find success?
Perhaps that depends on how one defines “success.” Rodriguez
has a modest definition: “A car, a paid-off house and being able
to eat,” he says. “To make the music I love and inspire people.”
His loftiest wish is to open a performing arts center with
Williams for the children of Columbia. When Rodriguez was
growing up, he says his teachers weren’t supportive of his artistic
pursuits. “They told me my music was silly, told me to get a real
job,” he says. He and Williams want to establish a place where
children’s creativity is encouraged, not stifled.
And he will leave the Champagne dreams to other rappers. “I
don’t need to be too flashy,” he says.
Yet another refreshing departure from the Kanyes and Lil
Waynes of the world.
Nicholas “NicDanger” Rodriguez’s mixtape “Dangers
Coming” is a collection of scrappy songs that practically
dare naysayers to bet against the young artist. Featuring
original lyrics over a mix of both sampled and original
beats, the tracks center on themes of personal pride,
self-reliance, contempt for hip-hop fat cats who focus
on money and drugs, and — perhaps most frequently —
giving the middle finger to the haters.
Slightly ominous sounding, “Steal the Show” serves
as an introduction to the rapper. His hook is direct:
“NicDanger came to steal the show / They didn’t even
know.” But it’s juxtaposed against some clever lyrics,
such as: “Got big dreams but I’m makin’ little dough …
Laugh at myself ’cause I make my own jokes / Make my
own money ’cause I make my own quotes.”
More laid-back is “Get on My Level,” featuring a
minimalist background track dominated by the sounds of
electric drums. The overall effect is straightforward and
slower-paced, two adjectives often used to describe the
Midwest itself — unsurprising, maybe, given that Rodriguez
was born and raised in Columbia. His lyrics even include
a shout-out to the Show-Me State.
“You Oughta Know” samples Billy Joel’s “Movin’ Out”
and a song by The Diplomats, also titled “You Oughta
Know.” Rodriguez’s former girlfriend Alicia “Aleesia”
Smith — who auditioned for “American Idol” last year
— sings the original Joel hook: “You should never argue
with a crazy mi-mi-mi-mi-mi-mind / You oughta know
by now.” After listening to this track, it’ll be stuck in your
head for the rest of the day.
Although some of the songs on “Dangers Coming” rely
on other artists’ beats, Rodriguez’s personal lyrics give
listeners a glimpse into the life of a local young man with
big-city dreams.
“Dangers Coming” can be streamed or
downloaded for free through Rodriguez’s
website, www.nicdanger-music.com.
Photos this page courtesy of Michael Lam. Right: Nicholas
“NicDanger” Rodriguez (left) and Kendale “Kid Kase” Williams.

f i n d i n g
t r u t h
The True Life Fund
supports the lives
behind the lens.
B y M o r g a n M c C a r t y
e v e n t p h o t o s C o u r t e s y
o f T r u e / F a l s e F i l m
F e s t T r u e L i f e F u n d
62 inside columbia february 2014

Have you ever watched a movie and been so
affected by its characters that you wish you
could reach through the screen and help them?
One local charity, True Life Fund, does just this.
Operating as a branch of Columbia’s annual
True/False Film Fest with the sponsorship of
The Crossing church, True Life awards funding
to the subjects of a selected film from that year’s
festival. “True/False started the fund in order
to give back to the subjects who lend their
stories to the documentaries at the heart of our festival,” says
Paul Sturtz, co-founder and co-director of True/False Film Fest.
While part of the magic that is T/F plays on the ambiguity
that exists between what is true and false in cinema, the
fund is a direct magnifier of the truth that some films reveal.
Ragtag Cinema’s board of directors facilitates fundraising, and
The Crossing raises additional
funds. The London-based Bertha
Foundation, whose mission is to
affect positive change in the world
through the combined efforts of
activist lawyers, storytellers and
social entrepreneurs, has pledged to
match up to $15,000 of the money
raised by the True Life Fund.
The public may also make
donations from the time the
recipient film is announced in mid-
January until March 31. The fund
collects contributions throughout
this period, but especially during
T/F weekend (Feb. 27–March 2).
Additionally, proceeds from the
annual True Life Run benefit the
fund. The run takes place early
Saturday morning of T/F weekend
(March 1); runners travel a route
through downtown Columbia, with
fun surprises along the way.
Over the past seven years,
True Life has awarded more than
$100,000 to journalists, antibullying
and anti-violence advocates,
children in need of school supplies,
mentors to young girls recovering
from sexual exploitation, and other
recipients to advance their causes
and support their missions.
“It’s important to give back to
these subjects who give their lives to
these films,” Sturtz says. “The fund
recognizes that these characters give
a lot of themselves and expose themselves
to a lot of scrutiny by collaborating
with filmmakers. We want to
reward those brave souls.”
The process of selecting a film to
support is relatively informal, Sturtz
says. T/F shows a carefully curated
selection of 40 of the best films of
the year. “During that process, our
curating team — made up of David
Wilson, Chris Boeckmann and myself
— identifies films with sympathetic
protagonists who would inspire an
audience to help support their lives
and their missions,” he says.
Once the team chooses the film,
Wilson and Sturtz announce it
while attending the Sundance Film
Festival in January, and then begin
outreach efforts. Over the course
of T/F weekend (typically the last
weekend of February), contributions
are collected and the film’s director
and subjects visit local schools and
The Crossing to host talks. True Life
disperses funds in May.
The Crossing became a sponsor
of the fund in 2008. The church covers
all of the expenses of T/F screening
of the selected film and the cost
to bring those who made the film
and/or the subjects of the film to
Left: Kelby Johnson and Alex Libby from “Bully.” Middle: The Crossing pastor Dave Cover (left) offers an introduction. Right:
Eddie Bocanegra, Cobe Williams and Ameena Matthews of the 2011 True Life Fund film, “The Interrupters,” address the
audience with T/F co-founder and co-director David Wilson. Left and middle photos by Scott Patrick Myers; right photo courtesy of True/False Film Fest
64 inside columbia february 2014

Columbia for the festival weekend.
The Crossing also publicizes and
promotes the recipient film, the fund
and the film festival.
As a church community, The
Crossing also raises additional funds
for the filmmaker, subjects and in
the case of last year’s fundraiser, the
cause of the recipient’s choosing.
“In my mind, where the money
goes specifically year-to-year is
important, but it’s less important
than the effort of the film festival
and our community to find common
ground about something and care
about something together in a way
that unites us,” says the Rev. Dave
Cover, senior teaching pastor and
one of the co-founding pastors of
The Crossing. “What I love about the
True Life Fund film and fund is that
it provides a time and a place for us
to discuss and do something about a
cause or issue that we all care about
— that unites us.”
The church had originally approached
T/F about becoming a general
sponsor when Wilson suggested
they sponsor the True Life Fund.
“It would be a more practical way
for us to sponsor the film festival,
which is so good for Columbia as a
community that cares about the arts
and cares about important issues,”
Cover says. “But, it also allows us to
support something that even better
matches our particular values as a
church community.”
Sturtz says candidates for the
True Life Fund must meet certain
criteria:
l The film must exhibit a high level
of craft.
l The film must have a sympathetic,
admirable and charismatic
central subject.
l The film must offer good outreach
possibilities.
l The filmmaker must appear
cooperative.
Ty’s Legacy
The 2012 True Life Fund recipient
was “Bully” — a 2011 film that
exposed a raw psychological
reality and the families that deal
with it on a daily basis. With the
help of a matching grant from the
Bertha Foundation, True Life Fund
distributed $30,000 to the five
families featured in Lee Hirsch’s
“Bully.” Sturtz says True Life Fund
selected the film because it is an
“extraordinarily moving story” with
subjects who are brave enough to
expose themselves to the world
through the film.
Directed by Lee Hirsch, “Bully”
profiles five families who face bullying
in their schools and hometowns.
The film exposes the tragedy and triumph
that arises from bullying, asking
the viewer to consider the impact
of bullying on society and the present
work being done to eradicate it.
One of the film’s subjects, Ty
Smalley, was 11 years old when he
committed suicide in his bedroom
after enduring bullying by a
classmate. His parents, Kirk and
Laura Smalley, have since founded
a nonprofit anti-bullying movement
called Stand for the Silent, and
commit their time speaking at
schools, churches and community
groups about Ty, their experience
as parents dealing with a victim of
bullying, and their hopes and advice
for the future.
“We’re strictly donation-based,”
says Kirk Smalley. “We don’t charge
a fee from the schools. If some of
them can cover travel expenses,
that’s great, but we always manage to
find a way to get there.”
When the True Life money
reached the Smalleys, they had so
many schools asking them to visit
that they thought it would be impossible
to reach them all. “The fund
helped provide us the ability to travel
to 50 or 60 schools on just that
funding alone,” Smalley says. “That
funding was so critical at that period
to help us keep going, and also get us
started on other stuff like putting together
toolkits for schools to be able
to start their own chapter of Stand
for the Silent.”
In nearly two years, the couple
has visited more than 800 schools
and spoken to more than 783,000
children. Stand for the Silent has
more than 500 chapters around the
t r u e l i f e f u n d
f i l m s & r e c i p i e n t s
2013: “Which Way Is the Front Line
From Here? The Life and Times of
Tim Hetherington” (2012), directed
by Sebastian Junger. Funds dispersed
to Reporters Instructed in Saving
Colleagues (RISC) and the Milton
Margai School for the Blind.
www.hbo.com/documentaries/
which-way-is-the-frontline-fromhere-the-life-and-times-of-timheatherington
www.risctraining.org
www.miltonmargaischool.org
2012: “Bully” (2011), directed by
Lee Hirsch. Funds went to the five
families featured in the film.
www.thebullyproject.com
www.standforthesilent.org
2011: “The Interrupters” (2010),
directed by Steve James. Funds
awarded to the three individuals,
known as “violence interrupters”
in Chicago, who were featured in
the film, as well as the Kansas Citybased
anti-violence group Cease Fire
(now known as Cure Violence).
www.interrupters.kartemquin.com
www.cureviolence.org
2010: “Enemies of the People”
(2009), directed by Thet Sambath
and Rob Lemkin. Funds went to
Sambath to further his efforts.
www.enemiesofthepeoplemovie.com
2009: “Burma VJ” (2008), directed
by Anders Østergaard. Funds given
to depicted journalists for vital
equipment.
www.hbo.com/documentaries/
burma-vj-reporting-from-a-closedcountry
2009: “Very Young Girls” (2008),
directed by David Schisgall. Funds
benefited Girls Educational &
Mentoring Service (GEMS).
www.gems-girls.org
2007: “We Are Together” (2006),
directed by Paul Taylor and produced
by Teddy Leifer. Funds benefited
Children of Agape singing choir of
South Africa
www.hbo.com/documentaries/
we-are-together-the-children-ofagape-choir
february 2014 inside columbia 65

Audience members rise to their
feet in a standing ovation during the
2013 True/False screening of “Which
Way Is the Front Line From Here? The
Life and Times of Tim Hetherington.”
Photo by Taylor Glascock
world. The process continues to be a
struggle for the Smalleys.
“We’ve done this pretty much all
on our own, with a little bit of help
from people like the True Life Fund,”
Smalley says. “We don’t charge anything
to go to schools and a lot of
time there’s not much money and
they don’t even cover travel, so it
takes what True Life Fund has done
for us for us to be able to continue.”
Hirsch contacted the Smalleys
two days after the death of their son.
He explained the film he was working
on and asked if they would like
to be part of it. The couple accepted,
knowing they had to spread awareness
of the psychological abuse that
had led to their son’s death.
“The True Life Fund film and fund
[provides] a time and a place for
us to discuss and do something
about a cause or issue that we
all care about — that unites us.”
“The day after it had happened,
Laura and I just knew that we had
to make a difference for some other
families and kids and let them know
they didn’t have to live the same
way,” Smalley says.
And so, Hirsch came to the town
of Perkins, Okla., filmed parts of Ty’s
funeral and revealed what the aftermath
of bullying looks like. Viewers
met the humble and caring Kirk and
Laura; Hirsch’s narrative reveals Ty’s
personality through his 10-year-old
best friend, Trey.
“Lee was very unobtrusive; you
really didn’t even know he was
there,” Smalley says. “He did a wonderful
job, I think. His film started a
lot of conversations and it’s brought
a lot of attention to the problems
that these kids are facing in schools
and we’re proud to be a part of that.”
66 inside columbia february 2014
— the Rev. Dave cover
Images Of War
Over the course of the last weekend
in February, the True/False Film
Fest shows 40 films, and the world
appears a bit bigger to festivalgoers
than it does in everyday life.
“The fund is a good reminder of
the real people who are the foundation
of our festival’s appeal,” Sturtz
says. “We use True Life Fund to
amplify our community’s connection
with the festival and the world.”
Last year, the True Life Fund
raised $36,760. The fund donated
$20,000 to Reporters Instructed in
Saving Colleagues — an organization
founded by Sebastian Junger, the
director of the 2012 T/F film “Which
Way is the Front Line From Here? The
Life and Times of Tim Hetherington.”
Junger’s film is a directorial salute to
Tim Hetherington, Junger’s colleague
and co-director of the Oscar-winning
documentary and previous T/F film,
“Restrepo.” The remainder of the
funds raised was given to The Milton
Margai School for the Blind —
a school for blind children in Sierra
Leone that held a significant place in
Hetherington’s heart and life story.
The Bertha Foundation provided
matching funds for the second year
in a row.
On April 20, 2011, Hetherington
was hit by shrapnel from a mortar
blast in Misrata, Libya, and bled
out on the way to the hospital.
Junger founded RISC in response
to Hetherington’s death with the
mission of promoting the safety
of freelance journalists in combat
zones by training journalists to
treat life-threatening injuries on
the battlefield. The True Life Fund
earmarked funds to provide training
to journalists free of charge.
Sturtz says True Life selected
the documentary that traces
Hetherington’s career as a journalist
because of the filmmaker’s
courageous and principled life story,
Junger’s determined conception of
RISC and the quality with which the
film was made.

Left: Participants of the annual True Life Fund Run brave the cold to raise money. Right: Cast members of “The Interrupters” cheer on
runners during the 2011 run. Left photo by Rosario Chico Vietti; right photo courtesy of True/False Film Fest
“I found out and realized after he
died that his death was possibly preventable,”
Junger says. “He died from
loss of blood and none of the journalists
around him had received any
medical training, so they didn’t know
what to do. He had a very dangerous
wound, but there are things you
can do about it and no one did those
things because they didn’t know how.”
Junger founded RISC to educate
experienced freelance war reporters
about combat medicine. “We provide
lodging, the course and a combat
medical kit to each graduate,”
Junger says. “They just have to get
to London or New York or wherever
we are to attend.”
The film brings to light a number
of otherwise silent facts, including
the obvious but often forgotten
notion that the images of war that
populate our visual landscape are
the work of courageous individuals
who put themselves at risk.
“Freelancers do probably 80
or 90 percent of frontline reporting
and are the most underserved,
underorganized, undersupported
population of the news industry,”
Junger says.
“It’s one of the projects we’re
most proud of,” Sturtz says. “When a
small community like ours can write
a check for $30,000 to the subject
of a film, it can make their lives better
and sometimes easier. And that’s
a great feeling.”
The Murderous Truth
In 2010, the fund sent $10,000 to
help fund “Enemies of the People,”
the efforts of co-directors Thet
Sambath and Rob Lemkin to interview
former members of the Khmer
Rouge in Cambodia. The film examines
“the previously unspoken reality
of the killing fields of Cambodia and
its impact on victims and perpetrators
alike,” Lemkin says.
“Enemies of the People” is
about Cambodian journalist Thet
Sambath and his desire to uncover
the truth about the mass killings
that occurred in Cambodia from
1975 to 1979, when Cambodia’s
Communist Khmer Rouge
government executed nearly a
quarter of Cambodia’s population.
For more than a decade, Sambath’s
effort was a lonely one, Lemkin
says, and one taken at great risk.
“The True Life Fund was a
unique acknowledgment of that
effort,” Lemkin says. “He used the
money to continue researching the
history of the Khmer Rouge and to
continue his farm in Cambodia —
which he uses to sustain his livelihood
and that of his family. I think
it was essential income at a very difficult
time for him.”
The fund gives each film something
else: exposure. “For both of us,
the great thing about True/False was
showing the film to school pupils
and discussing the ideas with them,”
Lemkin says. “They were some of
the best discussions we had anywhere
in the world.”
H o w T o D o n a t e
True Life Fund accepts donations
via check or online.
Send checks payable to:
True Life Fund, c/o True/False Film Fest
5 S. Ninth St.
Columbia, MO 65203
To contribute online, visit www.truefalse.org.
february 2014 inside columbia 67

flavor
Chef’s
recipes &
reviews
Secrets 70
Cooking With Brook 72
mixology 104
dining out 106
pass the pistachios
The versatile pistachio is one of the most adaptable nuts
for culinary uses and a personal favorite of many chefs.
The subtle, sublime flavor translates beautifully into
savory and sweet cooking applications. The pistachio
tree, a member of the cashew family, grows well in dry,
saline-rich soils found in the deserts of Southeast Asia
and the western United States. The seed, which requires
constant sunlight during the day to ripen properly, can
be eaten raw or roasted. — dennis clay
photo by l.g. patterson
february 2014 inside columbia 69

chef’s secrets l by dennis clay
Mmm, Mistake
A kitchen disaster can lead to sweet desserts.
This recipe is an interpretation of the
classic tarte au chocolat, or French
chocolate tart. Unlike its American
cousin, the chocolate cream pie, there
is no baking involved except for the
crust, making this a relatively easy
recipe to complete.
The filling is essentially chocolate ganache
— or chocolate that has been tempered and
mixed with brandy and butter to form a silky
smooth texture.
I came up with the crust out of necessity one
day, having ruined a chocolate cake for a private
party. I had no more graham crackers to make
the chocolate cheesecake again. I did, however,
have some oatmeal and cranberry cookies baked
and I treated them like a graham cracker crust
by crumbling them, mixing in some clarified
butter, pressing into a pan and then baking the
crust to reset the cookie. My mistake gave me
a much tastier, more interesting and flavorappropriate
contrast for the cheesecake. The
pistachios in this tart are a perfect textural
variance to the buttery chocolate.
This recipe should make a few more cookies
than you will need for a single crust. Reserve
the extra cookies after they are baked or freeze
one-fourth of the dough for a later use.
dennis clay is the executive
chef at Inside Columbia’s Culinary
Adventures. Learn more about
Chef Clay and upcoming Culinary
Adventures classes at www.
CoMoCulinaryAdventures.com.
70 inside columbia february 2014 photos by l.g. patterson

pistachio-chocolate
tart with cranberry
oatmeal crust
Crust
⅔ cup butter, softened
⅔ cup packed brown sugar
2 large eggs
1½ cups old-fashioned oats
1½ cups flour
1 teaspoon baking soda
½ teaspoon salt
5-ounce package of sweetened, dried
cranberries (such as Craisins)
½ cup clarified butter (melted, unsalted butter
that has been skimmed and strained)
Preheat oven to 350 degrees. In a mixer,
beat the butter and sugar until creamy. Add
eggs and incorporate thoroughly.
In a separate bowl, blend the oats, flour,
baking soda and salt, and then add the dry
mix to the wet mix. Combine thoroughly.
Add the cranberries and mix until evenly
dispersed.
Drop heaping tablespoons of cookie
dough onto a parchment-lined sheet pan,
spaced 2 inches apart. Depending on the
size of the scoop, you should have 12 to
14 cookies. Bake the cookies for 12 to 16
minutes or until they are golden brown.
Cookies are done when a toothpick is
inserted and comes out clean. Cool
completely.
Crumble 9 cooled cookies into a
bowl until the crumbs reach a dry sand
consistency. A few chunks are OK. Add the
clarified butter and mix well.
Using a springform pan, press the crust
dough into the bottom of the pan to make
a ½-inch layer on the bottom and a 1-inch
lip up the sides of the pan. Bake the crust
for 12 to 16 minutes or until the surface
is golden brown. Test for doneness by
inserting a toothpick. Remove from the
oven and let the crust cool before filling it.
Filling
3 cups semisweet chocolate chips
¾ cup heavy cream
½ pound butter (2 sticks), cubed and chilled
2 tablespoons brandy
¼ teaspoon salt
2 cups ground pistachios
Over a double boiler on very low heat, melt
the chocolate with the cream, brandy and
salt. Don’t overmix! Remove the chocolate
mixture from the heat, add butter
cubes and mix until the butter is fully
incorporated. Add pistachios and stir again.
Pour the filling over the crust in the
springform pan and cool for 24 hours
before unmolding, slicing and serving.
february 2014 inside columbia 71

flavor
cooking with brook l by food editor brook harlan
Truffle Versus Truffle
Which indulgent treat wins your heart?
Truffles or truffles? There is a
difference. Many people have no
idea what a truffle is. Every time
they hear truffle, they think of a
chocolate truffle or of the truffle
shape. Actually, truffles can be
grouped into three categories.
Truffle: a fungus tuber; some varieties
can sell for more than $3,000 a pound
(pictured above, at left)
Chocolate truffle: a sweet chocolate
sphere that is rolled in different
coatings (pictured above, at right)
Truffle shape: a moldable food such
as goat cheese or another mixture
formed into the spherical shape
72 inside columbia february 2014
ganache
➻ There are three types of ganache
(chocolate sauce made with cream):
pouring, Parisienne and truffle. All three
types are easy to make: boil cream,
pour over chocolate and sugar mixture,
and then stir. Pouring ganache is one
part chocolate and two parts cream,
and works best with plated desserts.
Parisienne ganache is one part chocolate
and one part cream; it is thicker and
works well for glazing cakes and cookies.
Parisienne ganache is thick enough to
spread; when warm, it leaves a very
smooth finish.
Truffle ganache is two parts
chocolate and one part cream. This
ganache is extremely thick and cools into
a moldable chocolate for making truffles.
Although it has nothing to do with an
actual truffle, the ganache gets its name
from the resemblance it has to the tuber
fungus, the truffle.
Describing ganache as simply
chocolate and cream mixed together is an
oversimplification. The type of sugar in
the chocolate you choose, as well as your
preference, will determine how much
additional sugar you will need. The type
of sugar you choose can help you build
your flavor profile. Then you can start
adding other flavors: spices, cinnamon,
nutmeg, liquors (the higher the proof,
the less you want to add) — the sky is
the limit. There are no raw ingredients
such as eggs in the ganache that would
prevent you from tasting it. Add a little
of the flavor you want and taste, then add
some more if needed.
photos by l.g. patterson

february 2014 inside columbia 73

European
Black
Truffle
Pistachio
Truffle
Cinnamon
Truffle
Cocoa
Truffle
chocolate truffle coating
➻ The coating can be made from just
about anything that can be ground and
stuck to softened chocolate. Most things
are fairly easy to adapt to coating:
nuts, coco nibs, coconut shreds, candy,
cookies — grind with a food processor
or chop by hand. Cookie sprinkles can
be used as is.
brook harlan is a graduate of the Culinary Institute of America in Hyde Park, N.Y.
He is a culinary arts instructor at the Columbia Area Career Center.
If you want a hard crunch like a candy
bar but don’t want to temper the chocolate,
almond bark is an easy way to coat the outside.
Different powders are also popular. I have tried
raw powered cocoa on its own, but it is not
good. Mix it with some powdered sugar to cut
the harshness; the same goes for nutmeg and
cinnamon.
chocolate truffles
12 ounces semisweet
chocolate chips
1 to 4 tablespoons sugar
as desired
1 to 2 ounces liquor, such
as Irish cream, Kahlua,
brandy (optional)
6 ounces heavy cream
Coatings as desired
Mix the chocolate, sugar
and liquor (if desired)
together in a tall, narrow
container; place a hand
blender into the ingredients.
In a small saucepan, bring
the cream to a simmer,
watching carefully so it
doesn’t boil over.
As soon as the cream
begins to boil, pour it over
the chocolate chips and
other ingredients. Carefully
blend until smooth. If the
ingredients do not blend
smooth, you may need to
heat the mixture slowly in
a water bath. Be careful
that the water only touches
the container and not the
ganache.
When the mixture is
smooth, remove the hand
blender and chill the
ganache for at least 3 or 4
hours, preferably overnight.
Using a spoon or mini ice
cream scoop, form the
ganache into spheres. Roll
the truffles in the desired
coating; chill for at least 1
hour or up to 5 or 6 days.
If you do not have a
hand blender, a bowl and a
whisk will work as well. You
may need a water bath to
make the ganache become
smooth.
74 inside columbia february 2014

February 2014
www.machens.com
The All-New 2014
MAZDA3
CONNECTED WITH THE ROAD
Prius v Expands Its
Hybrid Family
Page M15
Volkswagon Touareg X
Celebrates 10
Years Of Luxury
Page M17

special advertising supplement
A Word With Gary
February 2014
Visit a Joe Machens
Dealership
Located in Columbia
s Joe Machens Ford Lincoln
Main Showroom
1911 W. Worley St.
800-745-4454
Truck Center
600 Bernadette Drive
800-745-4454
Joe Machens Pre-owned Supercenter
900 Bernadette Drive
573-445-4149
Machens Vandiver
416 Vandiver Drive
888-261-5510
s Joe Machens Toyota Scion
1180 Vandiver Drive
866-519-4450
s Joe Machens BMW
1510 I-70 Drive S.W.
877-269-2660
s Joe Machens
Automotive Group
Fiat, Mazda and Mitsubishi
500 Vandiver Drive
866-907-0339
s Joe Machens
1710 I-70 Drive S.W.
855-774-7040
s Joe Machens Nissan
201 Nebraska Ave.
877-305-1660
Joe Machens Nissan Pre-owned Center
1717 N. Providence Road
573-446-5010
s Joe Machens Hyundai
1300 Vandiver Drive
800-473-6343
s Joe Machens Volkswagen
1200 Vandiver Drive
855-301-6700
s Joe Machens Chrysler
Dodge Jeep Ram
1310 Vandiver Drive
866-242-5884
s Machens Auto Outlet
700 Vandiver Drive
573-442-0700
Located in Jefferson City
s Joe Machens Capital City
Ford Lincoln
807 Southwest Blvd.
800-234-4953
I
t marks the end, and a beginning:
February — the finale of another
mid-Missouri winter, and soon, the
arrival of spring warmth and all of
the fun that season brings us. Before you
know it, we’ll be putting away the snow
shovels and getting the mowers ready. I’m
ready to see some baseballs flying around!
February is a month full of special
occasions. Lincoln’s birthday is the 12th,
followed by Valentine’s Day on Friday
the 14th. A great gift from Cupid would
be an all-new 2014 Mazda3, our cover
feature. Never before has a car in this
class delivered so much, so well. Loaded
with technology and a ton of fun — plus
40 mpg — your special valentine will
absolutely love it.
We observe Presidents Day on Feb.
17, and Washington’s birthday follows
on Feb. 22. At the end of the month, be
sure to attend the True/False Film Festival
downtown. Joe Machens Dealerships is
pleased to again sponsor this four-day
fun event, which has garnered worldwide
Gary Drewing
President
Joe Machens Dealerships
Winter’s Grand Goodbye
recognition. The festival kicks off on
Thursday, Feb. 27.
Since 1963, February has been
Heart Month. I encourage you to join
us in supporting the American Heart
Association, as it battles the No. 1 cause
of death in the United States. It is really
a great organization, and together we can
help do wonders.
One more reason to enjoy February?
It is Truck Month at Joe Machens Ford
Lincoln and Joe Machens Capital City
Ford Lincoln! The Ford F-Series has been
America’s best-selling truck for 37 years
in a row. All month long, you will receive
extraordinary discounts on the state’s
largest selection of F-150 and Super Duty
trucks. Stop by and see why so many
people choose Ford F-Series.
Get out and have some fun in winter’s
last days. Great times are just around the
corner. And as always, I hope you enjoy
this month’s issue of Machens Advantage.
Feel free to let me know your thoughts.
My door is always open.
www.Machens.com
Machens Advantage s M3

special advertising supplement
Meet Our Team
Eric George
Finance Manager
Joe Machens Nissan
How long have you worked for the Joe Machens Dealerships?
I’ve been with the organization a little more than two years.
What brought you to Columbia? A former co-worker of mine at a
dealership in Wichita, Kan., told me about Joe Machens. I came to
Columbia, and the rest is history.
What do you like to do for fun? I like to listen to music. I also love the
water, so the lake is awesome. And I enjoy traveling, playing chess and
going to the casino occasionally.
Accomplishment you are most proud of: I am most proud of my
upward level of success in the car business. I have remained consistent
in that success, in spite of a disadvantaged beginning years ago. I have
accomplished this without compromising my personal integrity. I
attribute my success mostly to my father, and I am very grateful for that.
You’d never guess that … when I was 19 years old, I took my overtime
check from Christmas and bought a one-way ticket to Rome, Italy. It
was all I had. I flew there with $40 in my pocket and borrowed money
to get home months later.
Why I’m proud to be affiliated with the Joe Machens Dealerships: Joe
Machens is clearly an extremely successful and fast-growing company,
with some of the most brilliant, talented people I have ever worked
with. They also focus on customers first. That means a lot to me. I am
proud to be a part of that.
Your first car: I paid $150 for a rusted-out 1978 four-door Chevy Nova.
I bought it from a co-worker who was going into the military.
Shawn Stoermer
New Car Lot Attendant
Joe Machens Ford Lincoln
How long have you worked for the Joe Machens
Dealerships? I started in August 1999, so I’ve been
here more than 14 years.
What brought you to Columbia? We moved here
from Burlington, Iowa, when my dad got out of
the service at Fort Leonard Wood. I was in the first
grade.
What do you like to do for fun? We like to go
camping, watch and attend Mizzou football
games, and go to sprint car races in Knoxville,
Iowa.
Accomplishment you are most proud of: I have
two awesome boys, 4-year-old Mattson and
7-month-old Oliver. They are two cool kids.
You’d never guess that I … met my beautiful wife,
Jessica, when she was a student and worked part
time at the dealership.
Why I’m proud to be affiliated with the Joe
Machens Dealerships: I’m proud to have been
here long enough to see the organization grow
so much. But we still have the same family feel
toward employees. And customers get the same
service they always have. It makes me proud to tell
people I work for Joe Machens.
Your first car: It was a 1978 Ford F-150 Stepside.
www.Machens.com
Machens Advantage s M5

special advertising supplement
Best Sellers
Sales Representatives
FOR 2013
Sales Leaders
Named Best in Class by
their Customers for DECEMBER
Rob Chen
Hyundai
573-474-7400
rchen@machens.com
Wesley Earl
Hyundai
573-268-3770 Cell
wearl@machens.com
Greg Botham
Toyota Scion
719-310-8438 Cell
gbotham@machens.com
Matt Brammer
Chrysler Dodge Jeep Ram
573-823-7461 Cell
mbrammer@machens.com
Brad Davis
Ford Lincoln
573-289-7056 Cell
bdavis@machens.com
Mark Dietzel Adam Hall
Ford Lincoln Automotive Group
573-356-7833 Cell 573-303-1283 Cell
mdietzel@machens.com adamjhall82@gmail.com
Scotty Glasgow
Nissan
573-443-1660
sglasgow@machens.com
Josh Reichlin
BMW
573-356-3456 Cell
jreichlin@machens.com
Michael Hartgrove
Nissan
573-424-5803 Cell
mhartgrove@machens.com
Tom Hughey
Supercenter
573-673-9009 Cell
Tim Johnson
Supercenter
573-445-4149
tjohnson@machens.com
Mike Jones
Automotive Group
660-202-9316 Cell
mjones@machens.com
Dan Komo
Chrysler Dodge Jeep Ram
573-474-9500
dkomo@machens.com
Doug Mooney
Ford Lincoln
573- 881-5055 Cell
dmooney@machens.com
Warren Byington
Toyota Scion
314-541-6156 Cell
wbyington@machens.com
Ryan Longenecker
Ford Truck Center
573-289-0578 Cell
rlongenecker@machens.com
Adam Miller
Ford Lincoln
573-220-4659 Cell
amiller@machens.com
Glenn Patterson
Hyundai
573-474-7400
gpatterson@machens.com
Chad Pitts
Chrysler Dodge Jeep Ram
573-474-9500
cpitts@machens.com
Joe Herx
Capital City Ford Lincoln
573-680-7881
jherx@machens.com
Keith Marlett
Automotive Group
573-875-5000
kmarlett@machens.com
Will Robb
Ford Lincoln
573-445-4411
wrobb@machens.com
J.J. Romines
Ford Truck Center
417-288-1013 Cell
jjromines@machens.com
Dave Watson
BMW
573-446-2691 Cell
dwatson@machens.com
Kevin West
Ford Lincoln
573-445-4411
kwest@machens.com
Stephon Stamose
Volkswagen
573-777-0605 Cell
sstamose@machens.com
James Williams
Nissan
573-424-4039 Cell
james.williams@machens.com
Gary Whitby
Ford Truck Center
573-864-0645 Cell
gwhitby@machens.com
Caleb White
Volkswagen
573-489-0729 Cell
cwhite@machens.com
Gary Willis
Toyota Scion
573-445-4450
gwillis@machens.com
Gregg Woods
Mercedes-Benz
573-886-7040
gwoods@machens.com
M6 s Machens Advantage
www.Machens.com

special advertising supplement
Best Sellers
Mike Jones
Automotive Group
660-202-9316 Cell
mjones@machens.com
Jerri Jordan
Chrysler Dodge Jeep Ram
573-474-9500
jjordan@machens.com
Scotty Justice
Toyota Scion
573-823-7714 Cell
sjustice@machens.com
Ryan Longenecker
Ford Truck Center
573-289-0578 Cell
rlongenecker@machens.com
Douglas Keeler
Capital City Ford Lincoln
573-645-7034 Cell
dkeeler@machens.com
Adam Miller
Ford Lincoln
573-220-4659 Cell
amiller@machens.com
Alan Nichols
Volkswagen
573- 424-4377 Cell
anichols@machens.com
Judy Obermeyer
Capital City Ford Lincoln
573-690-8284 Cell
jobermeyer@machens.com
Glenn Patterson
Hyundai
573-474-7400
gpatterson@machens.com
Chad Pitts
Chrysler Dodge Jeep Ram
573-474-9500
cpitts@machens.com
Charles Reese
Vandiver
573-443-2400
creese@machens.com
Joe Rivera
Ford Truck Center
573-673-1500 Cell
jrivera@machens.com
Rafael Romero
Toyota Scion
573-673-5709 Cell
rromero@machens.com
Dave Rumbaugh
Hyundai
573-819-2053 Cell
drumbaugh@machens.com
Dan Schoonover
Hyundai
573-474-7400
dschoonover@machens.com
Shawn Siebuhr
Nissan
573-443-1660
ssiebuhr@machens.com
Buddy Siems
Nissan
573-443-1660
bsiems@machens.com
Brent Simmons
Capital City Ford Lincoln
573-645-6360 Cell
bsimmons@machens.com
Darrell Simmons
Toyota Scion
573-239-5800
dsimmons@machens.com
Cameron Tigg
Toyota Scion
573-999-7469 Cell
ctigg@machens.com
Doug Underwood
Capital City Ford Lincoln
573-216-8568 Cell
dunderwood@machens.com
Dan White
Chrysler Dodge Jeep Ram
573-474-9500
dwhite@machens.com
James Williams
Nissan
573-424-4039 Cell
james.williams@machens.com
Gary Willis
Toyota Scion
573-445-4450
gwillis@machens.com
Jamie Wilson
Toyota Scion
573-338-1857 Cell
jwilson@machens.com
Gregg Woods
Mercedes-Benz
573-886-7040
gwoods@machens.com
Chris Yllescas
Mercedes-Benz
573-886-7040
cyllescas@machens.com
www.Machens.com
Machens Advantage s M7

special advertising supplement
Test Drive: 2014 Mazda3
The People Pleaser
The Updated Mazda3 Knows How To Wow ’Em
T
hey say you can’t please all of the people all of the
time, but clearly, the person who uttered those
words never drove a Mazda3. The 2014 version of
the popular compact is roomier, more stylish, more
powerful, more efficient and more likely than ever to attract the
attention of car buyers.
Mazda’s Skyactive® technology helped the 3 shed some
weight — up to 100 pounds, depending on the trim level — but it
gained a bit of width and about 2.4 inches on the wheelbase. Those
little changes add up to a big improvement on both fuel economy
and passenger room.
The test model, the 155-horsepower, 2.0-liter Grand Touring,
touts an impressive 30 miles per gallon in the city and 41 on the
highway. The available 184-horsepower, 2.5-liter engine offers
more power and shaves just a couple of miles per gallon off the
fuel economy. True car enthusiasts may also pick up on one other
perk of that 2.5-liter engine option: The instrument cluster is
a convincing mimic of the instrument cluster in the $250,000
McClaren 12C Spider.
Mazda has a knack for building cars that handle well and that
seem to outperform their engine size. The new 3 is no exception.
On the road, it accelerates boldly and clings to curves perhaps even
better than its highly praised predecessor. The test model performed
superbly on tight turns and in braking tests.
The interior continues to be a selling point for the Mazda3.
With ample space for two adults or three kids in the backseat,
it’s a practical vehicle for families that don’t want to sacrifice fuel
economy to bulk up to an SUV. With its surprisingly roomy trunk
and rear fold-down seats, it can be loaded down for a long haul.
Gauges and knobs are thoughtfully designed and placed for
easy access and minimal distraction. The navigation screen in the
center can be controlled with either a multifunction knob or via
touch, and the system is so intuitive, it requires only a minute of
study to master.
So, who will Mazda win over with the new Mazda3? Hip
young drivers, busy families, empty nesters and active retirees will
all find themselves thrilled by what this affordable people-pleaser
has to offer.
STICKER STATS: FUEL ECONOMY ON TEST MODEL 30 CITY/41 HIGHWAY | STICKER PRICE ON TEST MODEL:
$25,560; STARTING MSRP: $16,945
www.Machens.com
Machens Advantage s M9

special advertising supplement
Car Care
Happily Ever After
With Your Car
I
f you want to add more years to the relationship
between you and your car, give it a little extra attention
this Valentine’s Day in the form of an oil change,
tuneup or other loving service to make sure it runs happily
ever after. Just a little extra care can lead to a longer life for
your car, advises the Car Care Council.
“There’s no debating the value of preventive maintenance
to keep your car running efficiently,” says Rich White,
executive director of the Car Care Council. “By giving
your vehicle a little more attention now, you’ll avoid the
heartbreak and unexpected expense of car trouble down the
road.”
The Car Care Council recommends you treat your car to
regular care this Valentine’s Day and beyond.
• Schedule a tuneup annually to optimize your car’s
performance. A well-tuned engine delivers the best
balance of power and fuel economy, and produces the
lowest level of emissions.
• Change the oil and filter according to the schedule
in the owner’s manual. Periodic oil and filter changes
keep your engine clean on the inside.
• Check the tire pressure monthly, including the spare. Your
car’s tires affect its ride, handling, traction and safety.
• Have the alignment checked annually. Potholes and other
road conditions, as well as normal wear, can take their
toll on a car’s steering and suspension. A wheel alignment
reduces tire wear, improves fuel economy and handling,
and increases driving enjoyment and safety.
• Inspect the windshield wipers and lights on the car.
Lights and wipers play a major role in safe driving,
and they are normal wear items that need periodic
replacement.
www.Machens.com
Machens Advantage s M11

special advertising supplement
Ask The Machens Experts
... We Answered
Helpful Advice for Auto Owners
Fuel Miser
Q:
Which carmaker has the best
overall mpg?
A:
According
to the U.S. Environmental Protection
Agency’s latest Light Duty Fuel Economy report,
Mazda Motor Corp. is the most fuel-efficient auto
manufacturer in America, with the highest fleetwide
adjusted fuel economy performance of 27.1 miles
per gallon, as well as the lowest CO2 emissions. This
remarkable achievement is possible in large part due
to Mazda’s innovative Skyactive® technology.
Drive the difference today, at Joe Machens Mazda.
Side Story
Q:
What are side-curtain airbags?
airbags deploy from the roof of the
vehicle to cover the windows in the event of a
A:Side-curtain
crash, helping to protect the head and keep it
from punching through the glass. They also stay
deployed rather than deflating, holding occupants
inside the vehicle during a rollover.
Side-impact airbags differ, in that they emerge
from the seat or the door and are designed to
protect a person’s torso.
The xDrive Experience
Q:
I hear a lot about BMW
“xDrive.” What exactly is that?
xDrive, an available, permanent all-wheel
drive system, ensures the best possible traction at
A:BMW’s
all times, enhances agility and keeps you safely on
track, even on sharp bends. The xDrive system
seamlessly distributes driver power between the front
and rear axles, and changes variably depending on
the road surface and overall driving conditions. It all
adds up to one of the smoothest, most stable driving
experiences around. Joe Machens BMW is ready to
wow you with the amazing xDrive.
Kid-Friendly
Q:
What are some good vehicles
for families with kids?
A:
Based
on a combination of quality, space and
family-friendly features, U.S. News lists these
2014 cars and SUVs as among the top choices for
child-toting moms and dads:
• Ford Fusion
• Toyota Prius
• Jeep Grand Cherokee
• Lincoln MKT
• Mercedes-Benz E-Class
Visit a Joe Machens dealership for these and other
great options for your crew to grow with.
Have A Question for the experts? Email jeff ausmus at jausmus@machens.com
www.Machens.com
Machens Advantage s M13

special advertising supplement
Biz Buzz
News Briefs
From The Automotive Industry
Prius v Expands Its Hybrid Family
L
argest in the line of Toyota Prius models, the Prius v
provides room for families with active lifestyles while
offering 42 mpg combined fuel economy. The “v” stands
for versatility in this highly efficient vehicle that offers more
cargo room than most small SUVs.
For 2014, the Prius v gains daytime running lights and
offers the panoramic view moonroof as a standalone option on
Prius v Three.
Utilizing the same proven Hybrid Synergy Drive system as
Prius, the 2014 Prius v offers estimated EPA fuel economy ratings
of 44 mpg city, 40 mpg highway and 42 mpg combined.
Families Plus Cargo
In the Prius v, generous interior space and good visibility
complement a high seating position, ample head room and
35.9 inches of rear-seat legroom. A low, wide-opening rear
hatch accesses 34.3 cubic feet of cargo space behind the 60/40
split folding rear seats, which expands to 67.3 cubic feet with
the seatbacks lowered. The fold-flat front-passenger seat allows
the vehicle to carry long items. Sliding second-row seats allow
for easier ingress and egress and rear-storage flexibility, with a
45-degree recline for greater comfort.
The center-mounted instrument panel is easy to use. As with
other Prius models, the driving controls — including push-button
start, parking switch, drive-by-wire shift toggle, and driving-mode
buttons — are immediately at hand. Instrument-panel controls,
including a single-dial automatic climate control, provide an
advanced look and user-friendly function.
The cabin features several storage spaces, such as dual glove
boxes, a center console storage box and utility tray, and five cup
holders in large and medium sizes. Bottle holders are built into
the front and rear door pockets, and most models feature an
overhead storage space suitable for sunglasses. Additional storage
units built into the sides and under the cargo platform provide
space for car wash items or gloves. A special space for umbrellas is
located under the rear seats.
An available seat material called SofTex is designed for easy
cleaning, resisting spills and wear resistance in a family vehicle
that could see heavy use on a daily basis. Soft to the touch,
SofTex is lighter than leather and other traditional leatherettetype
materials, and its production generates 99 percent fewer
volatile organic compounds than conventional synthetic
leather production.
A Proven System
The Hybrid Synergy Drive system in the Prius v is essentially the
same as in the current Prius model. The system combines the
output of a 1.8-liter Atkinson-cycle, four-cylinder engine with
an a 60-kilowatt (80 horsepower) electric motor that powers
the compact, lightweight transaxle and another smaller motor
that works as the electric power source. Maximum motor drive
voltage is 650 volts DC. The nickel-metal hydride battery pack
is the same as on the Prius, but with a cooling duct located
under the rear seat.
Hybrid Synergy Drive’s combined 134 net system
horsepower combines the power of the gasoline engine and
electric motor. It is a series-parallel hybrid system that can
provide power either from the engine alone, or the motor
alone, or a mix of both. Regenerative braking recaptures
electrical energy under deceleration, which helps reduce fuel
consumption. An automatic start/stop system also helps
reduce fuel consumption in urban driving. The compact and
lightweight gasoline engine operates very quietly and qualifies
for SULEV and Tier2 Bin3 emissions standards.
www.Machens.com
Machens Advantage s M15

special advertising supplement
Biz Buzz
Jeep Grand Cherokee:
The Most Awarded SUV
Just Keeps Getting Better
J
eep Grand Cherokee — the
most awarded SUV ever and the
vehicle that has long defined what
a premium SUV should be — gets even
better for 2014.
The new 2014 Jeep Grand Cherokee
completely redefines the premium SUV,
delivering consumers an unprecedented
combination of best-in-class fuel economy
and driving range, available clean-diesel
technology, a choice of leading powertrain
options, legendary benchmark capability,
world-class craftsmanship, premium
on-road driving dynamics and a host of
advanced, user-friendly technology and
safety features.
“With the new 2014 Jeep Grand
Cherokee, we have taken the industry’s
most highly acclaimed SUV and elevated
it to an even higher level,” says Mike
Manley, president and CEO of Jeep Brand
for Chrysler Group LLC.
For 2014, Jeep Grand
Cherokee delivers an
anticipated best-in-class 30 miles per
gallon highway courtesy of a 3.0-liter
EcoDiesel V-6 engine for North America
with a driving range of more than 730
miles.
A new eight-speed transmission drives
the new EcoDiesel, as well as Grand
Cherokee’s 3.6-liter Pentastar V-6 engine
— now expected to achieve up to 25 mpg
highway and more than 600-miles driving
range — and its 5.7-liter V-8, with an
estimated 22 mpg highway.
Legendary Jeep capability comes
courtesy of three available 4x4 systems,
Jeep’s Quadra-Lift air suspension system
and class-leading Selec-Terrain traction
management system. Grand Cherokee
boasts best-in-class towing of 7,400
pounds, and an improved crawl ratio of
44.1:1 for 2014.
The refined exterior design features
bi-xenon headlamps and LED daytime
running lamps. Interior amenities include
Natura leather, exotic open-pore wood trim
and new color offerings.
The 2014 Jeep Grand Cherokee includes
more than 60 safety and security features,
including Front Park Assist, Forward
Collision Warning with Crash Mitigation,
Adaptive Cruise Control and Selec-Speed
Control — as well as an array of advanced
user-friendly technology features such
as Uconnect 8.4-inch touchscreen radio
with integrated climate and infotainment
controls, a 7-inch customer configurable
multiview display cluster, Uconnect Access
Via Mobile and cloud-based voice texting.
Built in Detroit, the 2014 Jeep Grand
Cherokee is available in Laredo, Limited,
Overland and Summit models.
Volkswagen Touareg X Celebrates 10 Years Of Luxury
A
decade ago, Volkswagen
introduced its first midsize luxury
SUV, the Touareg. Since then,
700,000 Touaregs have sold around the
world, 121,385 of them in the United
States. To celebrate the anniversary,
Volkswagen will sell 1,000 Touareg X
models, based off the TDI Clean Diesel
Lux trim. The car commemorates the
Touareg SUV’s 10-year history of offering
advanced, fuel-saving technologies and a
premium driving experience.
The 2014 Touareg X — priced at
$56,170 — has a number of unique
exterior and interior features. On the
outside, the Touareg X is distinguished
by 19-inch “Moab” aluminum-alloy
wheels, “moonlight blue pearl” paint, LED
taillights and Touareg X-specific badging.
Inside, Vienna leather seating in black
anthracite and a complementing black
headliner enhance the already-luxurious
interior, along with ebony wood accents on
the dashboard and doors that complement
the piano black center console. The upscale
look is rounded out by aluminum doorsill
scuff plates with front illumination,
aluminum-appearance pedal covers and
ambient lighting.
As with all TDI Lux models, the
Touareg X is powered by Volkswagen’s
3.0-liter turbocharged and direct injection
V-6 TDI Clean Diesel engine with 240
horsepower and 406 pound-feet of torque.
Mated to an eight-speed automatic
transmission, it achieves an EPA-estimated
29 mpg on the highway, giving a
range of more than 700 highway
miles on each tank of ultra-lowsulfur
diesel. The 4MOTION®
all-wheel-drive system is
standard.
Standard equipment includes a
panoramic powered sunroof; keyless access
with push-button start; bi-xenon headlights
with LED daytime running lights; front
fog and cornering lights; the RNS 850
navigation system with an 8-inch color
touchscreen, 60-gigabyte hard drive, and
rearview camera; Bluetooth® technology;
Climatronic® dual-zone air conditioning;
12-way powered and heated front seats
with driver seat memory and power
adjustable lumbar; and a leather-wrapped
multifunction steering wheel.
www.Machens.com
Machens Advantage s M17

special advertising supplement
Machens Market
By The Numbers
2/4/1922 25,750
Ford acquires the Lincoln
Motor Co. for $8 million
425
Horsepower of the allnew
2014 BMW M3 Sedan
3Rows
23%
Increase in
U.S. Ford
Fusion sales
in 2013
Million page
views at
Machens.com
in 2013
2013 retail vehicle sales to
Missouri customers by Joe
Machens Dealerships
of seats available on
the new 2014 Fiat 500L Living
2.2
$3,250
Cost of an
R360, Mazda’s
first passenger
car, in 1960
www.Machens.com
Machens Advantage s M21

special advertising supplement
Community
Machens’ Neighborhood
More than Just a Car dealership
A Night
Of Good Cheer
More than 1,300 employees
and guests of Joe Machens
Dealerships gathered in
mid-December to celebrate
the season and another
tremendous year. The
festivities included food, fun,
awards, a sleigh full of prizes
from Santa and much more.
Jim Sasser won the top gift, a
2014 BMW 320xi.
Gary Drewing
addresses attendees.
Santa works the crowd
and draws winners.
No.1 salesman: Rob Chen
of Joe Machens Hyundai.
JMD elves distribute tons of prizes.
Jim Sasser of Joe Machens
Toyota gets his new car.
Edie Homan (center) is named
JMFL employee of the year.
Delivering
Smiles
Spearheaded by Marge
Walker in the cashier
department, Joe Machens
Ford Lincoln collected
more than $600 in
holiday goodies for the
Marine Corps Reserve’s
Toys For Tots program.
Chief Among Us
As part of Black Friday holiday fun, former Kansas
City Chiefs great Neil Smith made appearances
at the new Joe Machens Pre-owned Supercenter
and at Machens Vandiver. Visitors met the star for
autographs and entered a drawing to win prizes.
Marines help wrap up
some holiday happiness.
Lisa Carter won a Neil Smith
autographed helmet.
Thank you and best wishes, Ron!
Fond Farewell
On July 7, 1969, when Ron Zeller began working in the parts department at Joe
Machens Ford Lincoln, the store was located downtown, where the Field House
bar now stands. Now, 44 years later, he’s headed off to a well-deserved retirement.
Gary Drewing noted, “If we had all Ron Zellers, we’d never have a problem.”
www.Machens.com
Machens Advantage s M23

special advertising supplement
In Your Words
Happiness...
Is A New Vehicle From Joe Machens
“We had a wonderful experience purchasing our 2013 Ford Flex from Lucas
Hassemer at Joe Machens Ford Lincoln. We got a great deal and couldn’t be
happier with our new ride.”
— Steve & Beth Luetjen
“I can’t believe it! First,
my husband, John, and
I each buy a car and get
great service … then I
win the free car during
the Christmas giveaway!
I love Joe Machens
Automotive Group!”
— Rebecca Huskey
“Dean Hovis at Joe Machens Toyota
Scion did for me what no one else
would do. He helped my dreams come
true when he got me into a 2010
Corolla. You rock, Dean!”
— Mandy Bianco
PHOTO BY CASSIE HORTON
“My daughter, Kamille, who works at Joe Machens Nissan, recently sent me this
cute photo of her son, Aven. He can’t wait to drive Grandma’s GTI !”
— Jenn Gronlund, Service Manager, Joe Machens Volkswagen
When Ryan Ferguson was in the
market for a new truck, he and his
father, Bill, went to see family friend
Gus Aslanidis, along with salesman
Clayton Meldi, at Joe Machens.
Congratulations Ryan, on your 2013
Ford F-150!
www.Machens.com
Machens Advantage s M25

flavor
mixology l by kristen herhold
Kara Miller,
general manager
of The Bridge
Warming Trend
Toast the season with a wintertime favorite.
In the summer, the hottest cocktails are
piña coladas, daiquiris, margaritas and
other fun frozen drinks. Wintertime,
however, calls for warm beverages that
are as tasty as they are toasty. These firedup
cocktails are getting a warm reception in
Columbia.
“Warm drinks are so popular because it just
goes with the season,” says Kara Miller, general
manager at The Bridge concert venue. “There
is also the aspect of the comforting, homey feel
to warm drinks that make them so popular.”
The Bridge has been serving Irish coffee
since November, along with food from the
Ozark Mountain Biscuit food truck, during
weekend brunch. Miller says the Irish coffee
has been a success at the venue.
Irish coffee was first created in the 1940s
at an airport in the Irish city of Foynes
when passengers where stranded during a
winter storm. Airport restaurant chef Joe
Sheridan added whiskey to coffee to warm the
passengers. The drink spread to the United
States in 1952 at the Buena Vista Café in San
Francisco.
Buena Vista Café still serves its famous Irish
coffee, which The Bridge tries to replicate.
“Our recipe is not the hot coffee, Irish
whiskey and Bailey’s that people usually think
makes Irish coffee,” Miller says. “It’s not the
typical Irish coffee, and a lot of people in town
aren’t doing it our way right now. We get the
glass really, really hot and then drop in two
sugar cubes so it dissolves quickly. Then we
add a shot of Irish whiskey and top it with
homemade whipping cream.”
Other popular warm drinks throughout
the winter include peppermint schnapps
and hot chocolate, hard hot apple cider and
spiced wine.
“I would say these drinks are great drinks
for everyone,” Miller says. “They can go with
brunch or with dessert or even a meal. What
makes them so great is how versatile they are.
It’s what you make of it. They truly are drinks
for the season.”
IRISH COFFEE
4 ounces brewed
black coffee
2 cocktail sugar cubes
1 jigger (1½ ounces)
Irish whiskey
Whipped cream
Fill a 6-ounce heatsafe
glass or mug
with very hot water to
preheat, then empty.
Pour hot coffee into
the hot glass until it
is about ¾ full. Drop
in 2 sugar cubes and
stir until the sugar
thoroughly dissolves.
Add whiskey and top
with a collar of lightly
whipped cream by
pouring gently over
the back of a spoon.
Serve piping hot.
104 inside columbia february 2014 photos by l.g. patterson

february 2014 inside columbia 105

flavor
dining out l by ren bishop
Mastering Modern American
Bleu Restaurant & Wine Bar has a healthy outlook.
Asian miso
meatballs with
steamed sesame
broccolini and
roasted red bell
peppers
It started as a dream and a market on
Eighth Street for Travis Tucker and
Tina Patel in 2008. Half a decade
later, Bleu Restaurant & Wine Bar
has become one of Columbia’s largest
culinary creators, serving comfort
food with impeccable style in its expanded
downtown digs at 811 E. Walnut St.
“We want to take what’s comfortable
to people and put a twist on it,” says
Travis Tucker, Bleu owner and manager.
“Something that’s not quite what you’re
used to. Instead of just mac ’n’ cheese, we
do something a little different but still
classic. We take what’s comfortable and
what people love and add something more
interesting to it, a new flavor, a new
texture, a new perspective that gives it a
different appeal.”
To celebrate five years of Bleu’s modern
American appeal, Tucker and the
restaurant’s market and event manager
Chandra Valentine reveal the restaurant’s
healthy outlook for 2014.
Going Gluten-Free
Becoming Columbia’s first local restaurant
to be certified by the National
Celiac Association as a destination
for gluten-free dining is among Bleu’s
proudest moments, Tucker says.
“We were the first ones to do that in
Columbia, and if we tell you it’s glutenfree,
it truly is,” he says. “Some diners
might think a menu item should be
gluten-free, but because they may come
in contact with some type of other foods
that may not be, we’re cautious. We’ve
really been sensitive to that and other
dietary needs, because our diners’ needs
have changed so much.”
Bleu’s gluten-free offerings include
its signature Curry & Red Lentil
Vegetable Soup, Roasted Red Pepper
Hummus, salads, antipasto, Chipotle
Bleu Pork Wings, Prosciutto-Wrapped
Scallops and Bacon-Stuffed Shrimp.
Entrées such as Shrimp & Grits or a
12-ounce beef ribeye with roasted shallot
mashers leave diners feeling anything
but deprived. For dessert, there’s Maple
Cranberry Crème Brûlée.
Customers looking for gluten-free
options don’t have to search very hard
— just look for the menu items marked
with a small “g” and request gluten-free
preparation. Valentine stresses the importance
of diners alerting wait staff of
their dietary restrictions. Bleu’s kitchen
has strict procedures for ensuring that
foods served as gluten-free don’t come
into contact with other ingredients in
the kitchen.
a healthy
wine list
Last fall, Bleu unveiled a new wine
list for vino fans thirsty for options.
“Our wine list had many wines on
there that our diners were afraid of,”
Tucker says. “We’ve got to have some
wine that people know how to say and
will enjoy.”
The more approachable wine list
features some interesting new labels.
Popular whites include California’s
La Terre Chardonnay and Movendo
Moscato, a fruity sweet wine from Puglia,
Italy. Bleu has refreshed its red list with
a cherry/plum “Sandstone” Merlot
from Wente Vineyards in California’s
Livermore Valley, a light-bodied Santa
Barbara Pinot Noir from SeaGlass, and
rich but bitter-free Dark Horse Cabernet
Sauvignon from Lodi, Calif.
Tucker says Bleu’s wine list features
something for everyone — from
oenophiles to neophyte wine explorers.
“Wine is one of those things that
if you’re a little familiar with it, you
want to learn more, but there’s no end
to learning wine,” he says. “You just
achieve wine knowledge.”
Bartender Aaron Brown has created
four new cocktails for the restaurant:
a Chilean brandy-based Pisco Sour,
ginger beer concoctions with vodka
(Moscow Mule) or whiskey (Horse
Feather) and the sweet and spicy Bleu
Flame, a blend of vodka, pineapple
juice and jalapeno-cilantro syrup with
an apple and red wine reduction.
106 inside columbia february 2014 photo by l.g. patterson

Meals To Refuel
Tucker has seen a significant increase
in diners imposing restrictions
on their choices, whether from health
concerns or calorie counting. The restaurant
caters to this mindset, offering
healthier options for some of its signature
dishes, Tucker says.
“People just don’t order off the
menu anymore, due to dietary restrictions
that they’ve self-imposed or from
a physician,” Tucker says. “With that
in mind, Scott Schutte at Columbia
Strength & Conditioning knew that
we did that, and he contacted us to
do PureFit meals. Knowing that we
can create meals that are incredibly
healthy is really exciting.”
Bleu creates meals following specific
high-protein, low-carbohydrate
requirements for PureFit customers.
Each ready-to-eat meal is made from
scratch, featuring fresh local produce
and containing the necessary protein,
calories and fat for Columbia Strength
& Conditioning clientele.
Entrées run the gamut of Paleoinspired
cuisine — pan-seared trout with
summer squash, bacon frittata with salsa,
beef Bolognese with spaghetti squash,
Jamaican pepper pot, Asian pork wrap
with sesame green beans and more.
“Our PureFit meals are gluten-free,
dairy-free … they’re mostly just protein
and vegetables,” Tucker says. “It’s
a very healthy alternative to lunch or
dinner and the appropriate amount
of fat, proteins and calories. It’s fresh,
made-from-scratch food that is good
for you and tastes good, too.”
The Spice Of Variety
Bleu’s catering and contract meal
services are a large part of the restaurant’s
expanding business.
“Our restaurant acts as a storefront
for catering and food service,” Tucker
says. “Much like a brick-and-mortar
store that offers sales online, we see
that is where we’re going to have the
most growth and push for the most
growth, while we retain the most positive
reputation for our restaurant.”
Bleu’s modern American cuisine offers
extraordinary variety, Valentine says.
“We make sure that we have something
for everyone, so when you have
a large group of friends coming in to
dine, there is something that everyone
will love.”
february 2014 inside columbia 107

special advertising sec tion
february 2014
Dining
GuidE
Basic listings in this guide are not related to
advertising in Inside Columbia magazine.
Premium listings (those denoted in orange type
with full descriptions) are part of an advertising
package purchased by the restaurant. Inside
Columbia magazine welcomes information from
restaurant owners and managers about new
establishments or changes to the current listing.
Contact us at morgan@insidecolumbia.net.
lll Guide
To Symbols
( Reservations Taken
y Romantic
Family Friendly
_ Good For Groups
Drink Specials
Free Wi-Fi Available
lll Price
Of Average
Entrée
$ - $10 and under
$$ - $11-$15
$$$ - $16-$20
$$$$ - $21 and up
lllllllllllllllllllllllllll
lll american
44 Stone Public House
$-$$$
3910 Peachtree Drive, Suite H
573-443-2726
Hours: 11 am–10 pm Tues–
Thurs, 11 am–midnight Fri–Sat,
10:30 am–9 pm Sun
63 Diner $
5801 Highway 763 N.
573-443-2331
www.63diner.com
Hours: 11 am–9 pm Tues–Sat,
Closed Sun–Mon
Abigail’s $$–$$$$ (
206 Central St., Rocheport
573-698-3000
Hours: 11 am–2 pm, 5 pm–
last party leaves Wed–Sun,
Closed Mon–Tues
Addison’s $–$$$
((except Fri–Sat) y _
709 Cherry St.
573-256-1995
www.addisonssophias.com/
addisons
Hours: 11 am–midnight Mon–
Sat (bar until 1), 11 am–11 pm
Sun (bar until midnight)
Cat’s Kitchen $
1502 Paris Road
573-443-0991
Hours: 6 am–2pm Mon–
Thurs, 6am–8 pm Fri, 6am–11
am Sat, Closed Sun
Cattle Drive $–$$
7 N. Sixth St.
573-817-2000
Hours: 4 pm–midnight Mon–
Thurs, 11 am–midnight Fri-Sun
Claire’s Café $
595 N. Route B, Hallsville
573-696-2900
Hours: 6 am–8pm Mon–Sat,
7 am–2pm Sun
Coley’s American
Bistro $–$$$
( y _
15 S. Sixth St.
573-442-8887
coleysamericanbistro.com
Hours: 11 am–2 pm and 4–
10 pm Mon–Thurs, 11 am–
2 pm and 4–11 pm Fri, 11
am–11 pm Sat, 4–9 pm Sun
Columbia Star
Dinner Train
$$$$ (
6501 N. Brown Station Road
573-474-2223
www.dinnertrain.com
Hours: Departure at 7 pm
Fri–Sat, Departure at 11:30
am Sun
Reservations must be made
3 days prior to departure.
D. Rowe’s $-$$$
_ ((6+)
1005 Club Village Drive
573-443-8004
www.drowes
restaurant.com
Hours: 11 am–10 pm Mon–
Thurs, 11 am–11 pm Fri–Sat,
11 am–9 pm Sun (bar until
1:30 am)
Flat Branch
Pub & Brewing
$-$$$ _
115 S. Fifth St.
573-499-0400
www.flatbranch.com
Hours: 11 am–midnight Sun–
Thurs, 11 am–1 am Fri–Sat
G&D Steak House
$-$$$
2001 W. Worley St.
573-445-3504
Hours: 11 am–9 pm daily
The Heidelberg
$–$$ _
410 S. Ninth St.
573-449-6927
www.theheidelberg.com
Hours: 11 am–1 am Mon–Sat,
10 am–midnight Sun
Houlihan’s $–$$
2541 Broadway Bluffs Drive
573-815-7210
Hours: 11 am–10 pm Mon–
Thurs, 11 am–11 pm Fri–Sat,
11 am–10 pm Sun
Jersey Dogs $
5695 Clark Lane, Suite P
573-355-4106
www.twitter.com/JdogsDogs
Hours: 10 am–3 pm Mon–
Tues, Thurs–Fri, 10 am–5 pm
Sat, Closed Wed & Sun
Jimmy’s Family
Steakhouse $-$$$ _
3101 S. Providence Road
573-443-1796
Hours: 11 am–9 pm Mon–
Thurs, 11 am–9:30 pm Fri–Sat
Mad Cow $ _
503 E. Nifong Blvd.
(Rock Bridge Shopping
Center)
573-214-0393
www.madcowcomo.com
Hours: 10 am–9 pm daily
Mugs Up Drive-In $
603 Orange St.
573-443-7238
Hours: 11 am–8 pm Mon–
Thurs, 11 am–9 pm Fri– Sat,
Closed Sun, Closed Nov–Feb
Murry’s $-$$$
3107 Green Meadows Way
573-442-4969
www.murrysrestaurant.net
Hours: 11 am–midnight Mon–
Sat, Closed Sun
Tellers Gallery and Bar
$$–$$$$ y
820 E. Broadway
573-441-8355
Hours: 11 am–12:30 am
Mon–Sat (bar until 1:30 am),
Closed Sun
Trailside Cafe
& Bike Shop $
700 First St., Rocheport
573-698-2702
www.trailsidecafebike.com
Hours: 9 am–6 pm Mon–Tues,
Closed Wed, 9 am–7 pm
Thurs–Fri, 8 am– 7 pm Sat, 9
am–7 pm Sun
lll asian
ABC Chinese Cuisine $
3510 I-70 Drive S.E.
573-443-3535
Hours: 11 am–9 pm Sun–
Thurs, 11 am–10 pm Fri–Sat
Bamboo Terrace $$
3101 W. Broadway
573-886-5555
Hours: 11 am–9 pm Sun–
Thurs, 11 am–10 pm Fri–Sat
Bangkok Gardens
$–$$ _y
811 Cherry St.
573-874-3284
108 inside columbia february 2014

special advertising sec tion
www.bangkokgardens.com
Hours: 11 am–2 pm
Mon- Sat, 5 pm–8:30 pm
Mon–Thurs,
5 pm–9:30pm Fri–Sat,
Closed Sun
Chim’s Thai Kitchen $
www.letseat.at/
ChimsThaiKitchen
3907 Peachtree Drive
573-777-8626
Hours: 11 am–9 pm Sun–
Thurs, 11 am–10 pm Fri–Sat
11505 Smith Hatchery Road
(Cooper’s Landing)
509-295-3810
Hours: 4 pm–10 pm Wed–
Fri, Noon–10 pm Sat,
Noon–9 pm Sun, Closed
Nov–Mar
201 N. 10th St.
573-355-9590
Hours: 11 am–10 pm Mon–
Thurs, 11 am–11 pm Fri–Sat,
11 am–9 pm Sun
Chopsticks $ _
1705 N. Providence Road
573-886-9005
Hours: 10 am–10 pm Mon–
Thurs, 10 am–11 pm Fri–Sat,
11 am–10 pm Sun
Formosa $
913A E. Broadway
573-449-3339
Hours: 10 am–10 pm Sun–
Thurs, 10 am–11 pm Fri-Sat
Geisha Sushi Bar
804 E. Broadway
573-777-9997
Hours: 11 am–2 pm lunch
Mon–Sat, 5 pm–9:30 pm
dinner Mon–Thurs,
5 pm–10:30 pm dinner Fri–
Sat, Closed Sun
House of Chow $-$$ y
2101 W. Broadway
573-445-8800
Hours: 11 am–2 pm and
4:30 pm–9 pm Mon–Sat,
Closed Sun
HuHot
Mongolian Grill
$–$$ _
3802 Buttonwood Drive
573-874-2000
www.huhot.com
Hours: 11 am–9 pm Sun–
Thurs, 11 am–10 pm Fri–Sat
Jina Yoo’s Asian Bistro
$-$$$$ y (
2200 Forum Blvd.
573-446-5462
www.jinayoo.com
Hours: 11 am–2 pm and
5 pm–9:30 pm Mon–Thurs,
11 am–2 pm and 5 pm–
10 pm Fri, 5 pm–10 pm Sat,
5 pm–8:30 pm Sun
Jingo $-$$
1201 E. Broadway
573-874-2530
Hours: 11 am–11 pm Mon–
Tues, 11 am–2 am Wed-Sat,
11:30 am-10:30 pm Sun
Kampai Sushi Bar
907 Alley A
573-442-2239
www.kampaialley.com
Hours: 11:30 am–2:30 pm
Mon-Fri, 5 pm–10 pm Mon–
Thurs, 5 pm–11 pm Fri–Sat,
5 pm–9 pm Sun
KUI Korean BBQ $$
22 N. Ninth St.
573-442-7888
www.kuibbq.com
Hours: 11am–2:30 pm,
3:30–9:30 pm Mon–Sat
Osaka Japanese
Restaurant Sushi Bar
and Hibachi Steakhouse
$$-$$$ _
120 E. Nifong Blvd.
573-875-8588
Hours: 11:30 am–2:30
pm Tues–Sat, 5 pm–10 pm
Tues–Thurs, 5 pm–10:30 pm
Fri–Sat, 5 pm–9:30 pm Sun,
Closed Mon
Peking Restaurant $
212 E. Green Meadows
Road
573-256-6060
Hours: 11 am–2:30 pm
Mon–Sat, 4:30 pm–9:30
pm Mon–Thurs, 4:30 pm–10
pm Fri–Sat, 11 am–3 pm and
4:30 pm–
9 pm Sun
Saigon Bistro $ _
912 E. Broadway
573-442-9469
Hours: 11 am–7 pm Mon–
Thurs, 11 am–8 pm Fri–Sat,
Closed Sun
Sake $$ (
16 S. 10th St.
573-443-7253
Hours: 11 am–1:30 am Mon–
Sat; Noon–midnight Sun
Thip Thai Cuisine $
904 E. Broadway
573-442-0852
Hours: 11am–2:30 pm,
5–10 pm daily
lll bakery
& cafÉ
B&B Bagel Co. $
124 E. Nifong Blvd.
573-442-5857
Hours: 6 am–4 pm Mon–Fri,
6 am–3 pm Sat–Sun
BBC II $
220 S. Eighth St.
573-445-1965
www.facebook.com/
breadbasketcafe
Hours: 10 am–11 pm Mon–
Thurs, 10 am–midnight Fri,
11 am–midnight Sat, 11 am–
9 pm Sun
Blenders:
Smoothies + Juices $
308 S. Ninth St., Suite 113
573-889-8430
Hours: 7 am–7 pm Mon–Sun
www.blenderscolumbia.com
Café Utopia $
1013 Walnut St.
573-795-0987
Hours: 10 am–6 pm Tues–Fri,
7 am–3 pm Sat, 7 am–2 pm
Sun, Closed Mon
Dande Café $
110 Orr St.
573-442-8740
www.dandecafe.com
Hours: 7 am–3 pm Mon–Fri,
8 am–3 pm Sat
Hot Box Cookies $
1013 E. Broadway
573-777-8777
Hours: Noon–midnight Sun,
11 am–midnight Mon-Tues,
11 am–1:30 am Wed–Thurs,
11 am–2:30 am Fri–Sat
Main Squeeze
Natural Foods Café
& Juice Bar $
28 S. Ninth St.
573-817-5616
www.main-squeeze.com
Hours: 10 am–8 pm Mon–
Sat, 10 am–3 pm Sun
UKnead Sweets $
808 Cherry St.
573-777-8808
Hours: 9 am–8 pm Mon–
Thurs, 9 am–10 pm Fri–Sat,
Closed Sun
february 2014 inside columbia 109

special advertising sec tion
The Upper Crust Bakery
Café & Catering
$ _
904 Elm St., Suite 108
573-874-3033
3107 Green Meadows Way
573-874-4044
www.theuppercrust.biz
Hours: 8 am–3 pm Mon–Sun
(Elm Street), 6:30 am–
8 pm Mon–Fri, 8 am–
8 pm Sat, 8 am–3 pm Sun
(Green Meadows)
The Uprise Bakery
$ _
10 Hitt St.
573-256-2265
Hours: 6:30 am–8 pm daily,
bar open 5 pm-1 am daily
lll bar & grill
1839 Taphouse $ _
212 E. Green Meadows
Drive, Suite 2
573-441-1839
Hours: 4 pm–1:30 am Mon–
Sat, 4 pm–midnight Sun
Bengals Bar & Grill
$ _
227 S. Sixth St.
573-875-2337
Hours: 11 am–1:30 am,
Closed Sun
Billiards on Broadway
$ _
514 E. Broadway
573-449-0116
www.billiardson
broadway.com
Hours: 11 am–1 am Mon–Sat,
Noon–midnight Sun
Booches Billiard Hall $
110 S. Ninth St.
573-874-9519
Hours: 11 am–midnight Mon–
Sat, Closed Sun
Broadway Brewery $-$$$
816 E. Broadway
573-443-5054
Hours: 5 pm–midnight Mon,
11 am–midnight Tues–Sun
Cheerleader Pub & Grill
$–$$
1400 Cinnamon Hill Lane
573-442-6066
Hours: 11 am–11 pm daily
CJ’s in Tiger Country $ _
704 E. Broadway
573-442-7777
www.cjs–hotwings.com
Hours: 11 am–2 pm
and 4 pm–9 pm Tues–Fri,
11 am–9 pm Sat, Closed
Sun–Mon
D&D Pub and Grub
$ _
4600 Paris Road
573-442-7302
www.danddpubgrub.com
Hours: 6 am–10 pm Mon–
Wed, 6 am–1 am Thurs–Sat, 8
am–10 pm Sun
DC’s Bar & Grill $ _
904 Business Loop 70 E.
573-256-0111
Hours: 11:30 am–1:30 am
Mon–Sat
Deuce Pub & Pit
$-$$ _
3700 Monterey Drive
573-443-4350
Hours: 3 pm–1 am Mon–Wed,
11 am–1 am Thurs-Sat, 11
am-midnight Sun
The Fifth Down
Bar & Grill $
_
912 Rain Forest Parkway
573-442-8700
Hours: 11 am–1 am Mon–Sat
Harpo’s $ _
29 S. 10th St.
573-443-5418
Hours: 11 am–1 am Mon–Sat,
11 am–midnight Sun
www.harpos.com
International Tap House $
308 S. Ninth St.
573-443-1401
www.internationaltaphouse.com
Hours: 1pm–1am Mon–Thurs,
Noon–1am Fri, 11am–1am
Sat, 11am–midnight Sun
KLiK’s $
205 N. 10th St.
573-449-6692
Hours: 11 am–1 am Mon–Fri,
4 pm–1 am Sat
Legends Restaurant & Bar
$-$$$$
10 W. Nifong Blvd., Suite M
573-441-2211
Hours: 11 am – 10 pm daily
McNally’s $ _
7 N. Sixth St.
573-441-1284
www.mcnallys.biz/mcnallys
Hours: 4 pm–1:30 am
Mon–Sat
Nash Vegas $
929 E. Broadway
www.facebook.com/
NashVegasBar
Hours: 4pm–1:15 am Tues–Fri,
12 pm–1:15 am Sat, Closed
Sun
Pem’s Place $ _
3919 S. Providence Road
573-447-7070
Hours: 5–9 pm Tues, 5 pm–
1 am Fri–Sat
Quinton’s Deli & Bar $
124 S. Ninth St.
573-815-1047
Hours: 11 am–1 am Mon–Sat,
10 am–3 pm and
5 pm–midnight Sun
Shiloh Bar & Grill
$ _
402 E. Broadway
573-875-1800
www.shilohbar.com
Hours: 11 am–1 am Mon–Sat,
11 am–midnight Sun
With live music, TVs on every
wall, a huge outdoor patio,
and drink specials every day,
Shiloh is always busy, but
during football season it’s
positively teeming. The menu
features house favorites, such
as the Shiloh Burger — a beef
patty topped with bacon
and Swiss.
Sports Zone $-$$$ _
2200 1-70 Drive S.W.
(Holiday Inn Executive Center)
573-445-8383
Hours: 11 am–midnight daily
Stadium Grill
1219 Fellows Place
(Stadium Boulevard
& College Avenue)
573-777-9292
www.stadiumgrill
columbia.com
Hours: 11 am–9 pm Sun–Thurs,
11 am–midnight Fri–Sat
Tiger Club $(_
1116 Business Loop 70 E.
573-874-0312
Hours: 2 pm–1 am Mon–Sat
The Tiger Zou
Pub & Grill $-$$ _
3200 Penn Terrace,
Suite 121
573-214-0973
Hours: 11:30 am–1 am Mon–
Sat, 11:30 am–midnight Sun
Trumans Bar & Grill
$-$$ _
3304 Broadway Business
Park Court
573-445-1669
www.trumansbar.com
Hours: 6 am–1:30 am Mon–
Sat, 9 am–midnight Sun
Willie’s Pub & Pool
$ _
1109 E. Broadway
573-499-1800
www.williesfieldhouse.com
Hours: 11 am–1:30 am Mon–
Sat, 11 am–midnight Sun
lll barbecue
Buckingham
Smokehouse BBQ
$-$$
www.buckinghamsbbq.com
3804 Buttonwood Drive
573-499-1490
Hours: 11 am–9 pm Sun–
Thurs, 11 am–10 pm Fri–Sat
5614 E. St. Charles Road
573-777-7711
Hours: 11 am–9 pm Mon–
Thurs, 11am–10 pm Fri–Sat,
Closed Sun
Como Smoke and Fire $–$$
4600 Paris Road, Suite 102
573-443-3473
Hours: 11 am–9 am Mon–
Thurs, 11 am–midnight Fri–Sat
Lonnie Ray’s Café
and BBQ $-$$$
81 E. Sexton St.,
Harrisburg
573-874-0020
Hours: 11 am–8 pm Tue–Fri,
8 am–8 pm Sat, Closed
Sun–Mon
Lutz’s BBQ $$
200 E. Nifong Blvd.
573-636-4227
Hours: 10 am–8 pm Mon-Sat,
Closed on Sundays
Ranch House BBQ $
1716 Lindberg Drive
573-814-3316
Hours: 7 am–9 pm Mon–
Thurs, 7 am–10 pm Fri–Sat,
Closed Sun
Rocheport Bike
And BBQ $
103 Pike St., Rocheport
573-698-3008
Hours: 11 am–7 pm Wed–Sun
Shotgun Pete’s BBQ
Shack $
28 N. Ninth St.
573-442-7878
Hours: 11:30 am–9:30 pm
Tues–Thurs, 11:30 am–2 am
Fri, Noon–midnight Sat,
Closed Sun–Mon
Smokin’ Chick’s
BBQ Restaurant
$-$$$ _
4603 John Garry Drive
573-256-6450
www.smokinchicksbbq.com
Hours: Mon–Thurs 11 am–
9 pm, 11 am–10 pm Fri–Sat,
11 am–8 pm Sun
lll breakfast
& diners
Broadway Diner $
22 S. Fourth St.
573-875-1173
Hours: 4 am–2 pm Mon–Sat,
Closed Sun
Café Berlin
$
220 N. 10th St.
573-441-0400
www.cafeberlinincomo.com
Hours: 8 am–2 pm daily
Ernie’s Café &
Steakhouse $
1005 E. Walnut St.
573-874-7804
Hours: 6:30 am–2:45 pm
daily
Lucy’s Corner Café $
522 E. Broadway
573-875-1700
Hours: 6 am–2 pm Mon–Fri,
7 am–1 pm Sat-Sun
lll coffee
Coffee Zone $
11 N. Ninth St.
573-449-8215
Hours: 6:30 am–9 pm Mon-
Sat, 8 am-9 pm Sun
Dunn Bros. Coffee _
1412 Forum Blvd.
573-446-4122
www.dunnbros.com
Hours: 6 am–8 pm Mon–Fri,
7 am–6 pm Sat–Sun
Fretboard Coffee $
1013 E. Walnut St.
573-227-2233
www.fretboardcoffee.com
Hours: 7 am–3 pm Tues–Sun,
Closed Mondays
It’ss Coffee
and Yogurt $
2300 Bernadette Drive
(Columbia Mall)
573-256-1077
Hours: 10 am–9 pm Mon–Sat,
11 am–6 pm
Kaldi’s Coffeehouse
$
www.kaldiscoffee.com
29 S. Ninth St.
573-874-2566
Hours: 6 am–11 pm Mon–Fri,
7 am–11 pm Sat–Sun
2902 Forum Blvd., Suite 103
573-874-1803
Hours: 7:30 am–7 pm Mon–
Fri, 7:30 am–6 pm Sat, 7:30
am–5 pm Sun
1400 Forum Blvd. (Schnucks)
573-446-2800
Hours: 6 am–8 pm daily
Lakota Coffee Company
$
24 S. Ninth St.
573-874-2852
www.lakotacoffee.com
Hours: 6 am–midnight daily
Lollicup Tea Zone
23 S. Ninth St.
573-256-1933
2300 Bernadette Drive
(Columbia Mall)
573-447-4701
www.lollicup.com
Hours: 10:30 am–10 pm
Mon–Sat, 11:30 am–5 pm
Sun (Ninth Street), 10 am–
9 pm Mon–Sat, 11 am–
6 pm Sun (Columbia Mall)
lll deli
Hoss’s Market
& Rotisserie
$–$$$
1010A Club Village Drive
573-815-9711
www.hosssmarket.com
Hours: 10 am–8 pm Mon–Sat,
Closed Sun
Lee Street Deli $
603 Lee St.
573-442-4111
www.williesfieldhouse.
com/lsd
Hours: 9 am–7 pm Mon–Fri,
1 am–3 am Fri & Sat latenight,
10 am–5 pm Sat–Sun
New Deli $ _
3200 Vandiver Drive,
Suite 10A
110 inside columbia february 2014

special advertising sec tion
573-474-2200
Hours: 11 am–8 pm Mon–Sat
New York Deli $
1301 Vandiver Drive
573-886-3354
Hours: 8 am–6:30 pm
Mon–Fri, 9 am–3 pm Sat,
Closed Sun
Pickleman’s Gourmet
Café $–$$
www.picklemans.com
2513 Old 63 S.
573-886-2300
Hours: 10 am–2 am daily
1106 E. Broadway
573-875-2400
Hours: 10 am–2 am
Sun–Wed, 10 am–2:30 am
Thurs–Sat
3103 W. Broadway,
Suite 105
573-875-0400
Hours: 10 am–10 pm
Sub Shop $
www.subshopinc.com
573-449-1919
209 S. Eighth St.
Hours: 8 am–midnight Mon–
Fri, 10 am–midnight Sat-Sun
2105 W. Worley St.
Hours: 10 am–9 pm daily
212 Green Meadows Rd.
Hours: 10 am–9 pm daily
601 Business Loop 70 W.,
Suite 203 (Parkade Center)
Hours: 8 am–8 pm Mon–Fri
Subzone $
916 E. Broadway
573-443-0921
Hours: 11 am–10 pm Sun–
Tues, 11 am–2 am Wed–Sat
lll dessert
& ice cream
Cold Stone Creamery
904 Elm St., Suite 100
573-443-5522
www.coldstone
creamery.com
Hours: Noon–10:30 pm Sun–
Thurs, Noon–11 pm Fri–Sat
Encore Wine and
Dessert Bar $ y _ (
904 Elm St., Suite 108
573-874-3033
www.encorewineand
dessertbar.com
Hours: 7 pm–midnight
Thurs–Sat
Freddy’s Frozen Custard
& Steakburgers $
100 Brickton Road
573-442-2415
Hours: 10:30 am–10 pm
Sun–Thurs, 10:30 am–11 pm
Fri–Sat
Randy’s Frozen
Custard $
3304 W. Broadway
Business Park
573-446-3071
Hours: 11 am–9:30 pm,
Mon–Thurs, 11 am–10:30 pm
Fri-Sat, 11 am–9:30 pm Sun
Sparky’s Homemade
Ice Cream $
21 S. Ninth St.
573-443-7400
Hours: 11 am–11 pm daily
(March–Dec)
Closed Sun–Thurs (Jan–Feb)
lll fine dining
Bleu
$–$$$$ ( y _
811 E. Walnut St.
573-442-8220
www.bleucolumbia.com
Hours: 11 am–9 pm Mon,
11 am–10 pm Tues–Thurs,
11 am–midnight Fri, 10
am–midnight Sat, 10 am–9
pm Sun
CC’s City Broiler
$$$–$$$$ y
1401 Forum Blvd.
573-445-7772
www.ccscitybroiler.com
Hours: 5 pm–10 pm daily
Chris McD’s Restaurant &
Wine Bar
$$–$$$$ y ((5+)
1400 Forum Blvd. #6
573-446-6237
www.chrismcds.com
Hours: 4:30 pm–10 pm
Mon–Sat, Closed Sun
Churchill’s $$$$ (
2200 I-70 Drive S.W.
(Holiday Inn Executive
Center)
573-445-8531
Hours: 5:30 pm–10 pm
Tues–Sat
Glenn’s Café
$$–$$$$
(y _
29 S. Eighth St.
573-875-8888
www.glennscafe.com
Hours: 10 am–11 pm Mon–
Sat, 10:30 am–11 pm Sun
Grand Cru
Restaurant
$$–$$$$ ( _ y
2600 S. Providence Road
573-443-2600
Hours: 11 am–late night
Mon–Fri, 5 pm–late night
Sat, Closed Sun
Jack’s Gourmet $$–$$$$
( y
1903 Business Loop 70 E.
573-449-3927
www.jacksgourmet
restaurant.com
Hours: 4 pm–10 pm Mon–
Sat, Closed Sun
Les Bourgeois Bistro
$–$$$$ ( y _
12847 W. Highway BB,
Rocheport
573-698-2300
www.missouriwine.com
Hours: 11 am–8 pm Tues-Sat,
11 am–3 pm Sun, Closed
Mon
Mar–Oct: 11 am–9 pm Tues–
Sat, 11 am–3 pm Sun,
Closed Mon
Les Bourgeois, situated
on a bluff overlooking the
Missouri River as it winds
through a thick grove of
trees, can easily claim one
of the best views in central
Missouri. One of Missouri’s
largest wineries, every
aspect of production, from
the vineyard to the bottle,
happens on-site. The famed
appetizer every diner must
sample is Gorgonzola
cheesecake, served warm
with basil pesto, tomato
coulis and toasted Ellis
Bakery bread.
Room 38 Restaurant
& Lounge $–$$$
y _ (
38 N. Eighth St.
573-449-3838
www.room-38.com
Hours: 11 am–1 am Mon-Sat,
Closed Sun
Sophia’s $–$$$ y
_(except Fri and Sat)
3915 S. Providence Road
573-874-8009
www.addisonssophias.com/
sophias
Hours: 11 am–midnight Mon-
Sat, 11 am–11 pm Sun
february 2014 inside columbia 111

special advertising sec tion
Sycamore
$$$ y (
800 E. Broadway
573-874-8090
www.sycamorerestaurant.
com
Hours: 11 am–2 pm Mon–
Fri, 5 pm–10 pm Mon–Sat,
bar open until 11 pm Mon–
Thurs and midnight Fri–Sat,
Closed Sun
Trey $$$
21 N. Ninth St.
573-777-8654
Hours: 11 am–10 pm
Tues–Sun
The Wine Cellar & Bistro
$$$ ( y
505 Cherry St.
573-442-7281
www.winecellarbistro.com
Hours: 11 am–2 pm Mon–Fri,
5–10 pm Mon–Sat,
5–9 pm Sun
lll
international
Café Poland $
807 Locust St.
573-874-8929
Hours: 10:30 am–7:30 pm
Mon–Fri
Casablanca
Mediterranean Grill $–$$
_
501 Elm St.
573-442-4883
www.casablanca-grill.com
Hours: 11 am–10 pm Mon–
Sat, Noon–5 pm Sun
Curries Indian
ToGo Restaurant $
2518 Business Loop 70 E.
573-355-5357
www.currieskitchen.com
Hours: 4 pm–10 pm
Mon–Sun
Günter Hans $
1020 E. Broadway
www.gunterhans.com
Hours: 11 am–11 pm
Mon–Sat
India’s House $–$$
1101 E. Broadway
573-817-2009
Hours: 11 am–2:30 pm,
5 pm–9:30 pm Mon–Sat,
5 pm–9 pm Sun
International Café $–$$
26 S. Ninth St.
573-449-4560
Hours: 11 am–9 pm daily
Oasis Mediterranean
Cafe $
2609 E. Broadway
573-442-8727
Hours: 10 am–8 pm Mon–
Sat, 12–6 pm Sun
Olive Café $–$$
21 N. Providence Road
573-442-9004
Hours: 10 am–9 pm Mon–
Sat, 10 am–8 pm Sun
Rush’s Pizzeria
& Bakery $–$$$ _
1104 Locust St.
573-449-RUSH (7874)
Hours: 11 am–10 pm Mon–
Thurs, 11 am–2:30 am the
next day Fri–Sat, 4 pm–
10 pm Sun
Taj Mahal $–$$ (
500 E. Walnut St., Suite 110
573-256-6800
Hours: 11 am–2:30 pm,
5 pm–9:30 pm daily
lll italian
Babbo’s Spaghetteria
$$ _
1305 Grindstone Parkway
573-442-9446
www.babbos
spaghetteria.com
Hours: 11 am–2 pm and
5 pm–9 pm Mon–Thurs,
11 am–2 pm and 5 pm–
10 pm Fri, 5 pm–10 pm Sat,
Noon–8 pm Sun
Italian Village $–$$$ _
711 Vandiver Drive #B
573-442-8821
Hours: 10 am–11 pm
Sun–Thurs, 10 am–midnight
Fri–Sat
The Pasta Factory
$–$$ _ ( y
3103 W. Broadway,
Suite 109
573-449-3948
www.thepastafactory.net
Hours: 11 am–10 pm Sun–
Thurs, 11 am–10:30 pm
Fri–Sat
lll mexican
Carlito’s $
12 Business Loop 70 E.
573-443-6370
Hours: 11 am–7 pm Mon–Fri,
Closed Sat–Sun
El Jimador $ _
3200 Penn Terrace
573-474-7300
Hours: 11 am–10 pm Mon–
Thurs,
11 am–10:30 pm Fri–Sat,
11 am–9 pm Sun
El Maguey
901 E. Nifong Blvd.
573-874-3812
21 Conley Road
573-443-7977
Hours: 11 am–10 pm Mon-
Thurs, 11 am–10:30 pm
Fri–Sat
El Rancho $
1014 E. Broadway
573-875-2121
Hours: 11 am–2 am Mon–
Wed, 11 am–3 am Thurs–Sat,
11 am–11 pm Sun
Freebirds World Burrito
1020 E. Broadway, Suite F
573-474-1060
Hours: 11 am–10 pm daily
www.freebirds.com
José Jalepeños $
3412 Grindstone Parkway
573-442-7388
Hours: 11 am–10 pm
Mon–Thurs, 11 am–10:30
pm Fri–Sat
La Siesta Mexican Cuisine
$-$$ _
www.lasiestamex.com
33 N. Ninth St.
573-449-8788
3890 Range Line St., Suite 115
573-228-9844
Hours: 11–10 pm Mon–Wed,
11–10:30 pm Thurs–Sat,
11 am–9 pm Sun
La Terraza Grill $
1412 Forum Blvd., Suite 140
573-445-9444
www.ltmexican.com
Hours: 7 am–10 pm, Mon–
Thurs, 10:30 am–10:30 pm
Fri–Sat, 7 am–9 pm Sun
Las Margaritas $
10 E. Southampton Drive
573-442-7500
Hours: 9 am–11 pm Sun–
Thurs, 11 am–11:30 pm Fri, 9
am–1 am Sat
Pancheros Mexican
Grill $
421 N. Stadium Blvd.
112 inside columbia february 2014

special advertising sec tion
573-445-3096
www.pancheros.com
Hours: 10:30 am–10 pm
Sun–Thurs, 10:30 am–11 pm
Fri–Sat
Rio Grande Mexican
Restaurant $
3306 W. Broadway
Business Park
573-445-2946
Hours: 11 am–10 pm Sun–
Thurs, 11 am–11 pm Fri–Sat
Taqueria El Rodeo $
805 E. Nifong Blvd.
573-875-8048
Hours: 9:30 am–10 pm daily
lll pizza
Angelo’s Pizza
and Steak House
$ _ (
4107 S. Providence Road
573-443-6100
www.angelospizza
andsteak.com
Hours: 11 am–10 pm Mon–
Sat, 11 am–9 pm Sun
Arris’ Pizza
$–$$$ _ (
1020 E. Green Meadows
Road
573-441-1199
www.arrispizzaonline.com
Hours: 11 am–10 pm
Mon–Thurs, 11 am–11 pm
Fri–Sat,11 am–10 pm Sun
Brooklyn Pizzeria $
909 Cherry St.
573-449-2768
Hours: 11am–12am Sun–
Thurs, 11am–2am Fri–Sat
G&D Pizzaria
$–$$$ _
2101 W. Broadway
573-445-8336
gdpizzasteak.com
Hours: 11 am–10 pm Mon–
Sat, Closed Sun
George’s Pizza
and Steakhouse $–$$
5695 Clark Lane
573-214-2080
Hours: 11 am–10 pm daily
Gumby’s Pizza
& Wings
1201 E. Broadway
573-874-8629,
www.gumbyspizza.com
www.gumbyscolumbia.com
Hours: 10:30 am–2 am
Mon–Wed, 10:30 am–
3 am Thurs–Sat, 10:30 am–
midnight Sun
Kostaki’s Pizzeria $$$
2101 Corona Road #105
573-446-7779
www.kostakispizzeria.com
Hours: 11 am–10 pm Mon–
Thurs, 11 am–11 pm Fri–Sat,
Closed Sun
Pickleman’s
Gourmet Café $–$$
www.picklemans.com
2513 Old 63 S.
573-886-2300
Hours: 10 am–2 am daily
1106 E. Broadway
573-875-2400
Hours: 10 am–2 am
Sun–Wed, 10 am–2:30 am
Thurs–Sat
3103 W. Broadway, Suite 105
573-875-0400
Hours: 10 am–10 pm
Pizza Tree $
1013 Park Ave.
(in Mojo’s)
573-8PIZZA5 (874-9925)
Hours vary
Shakespeare’s
Pizza $–$$ _
www.shakespeares.com
227 S. Ninth St.
573-449-2454
Hours: 11 am–10 pm
Sun–Thurs, 11 am–1:30 am
Fri–Sat
3304 W. Broadway
Business Park Court #E 573-
447-1202
Hours: 11 am–10 pm Sun–
Thurs, 11 am–11 pm Fri–Sat
3911 Peachtree Drive
573-447-7435
Hours: 11 am–10 pm Sun–
Thurs, 11 am–11 pm Fri–Sat
Southside Pizza
& Pub $–$$
3908 Peachtree Drive
573-256-4221
www.southsidepizza
andpub.com
Hours: 3 pm–1:30 am Mon–
Fri, 11 am–1:30 am Sat,
11 am–midnight Sun
Tony’s Pizza Palace $
416 E. Walnut St.
573-442-3188
Hours: 11 am–2 pm Mon–
Fri,4 pm–11 pm Mon–Thurs,
4 pm–12:30 am Fri–Sat,
4 pm–9 pm Sun
lll southern
& homestyle
Dexter’s Broaster
Chicken $
711 Vandiver, Suite A
573- 447-7259
Hours: 10:30 am–10:30 pm,
Mon–Sun
Jazz, A Louisiana Kitchen
$–$$$
214 Stadium Blvd.
573-443-5299
www.jazzkitchens.com
Hours: 11 am–9 pm Sun–
Mon,11 am–10 pm Tues–
Thurs, 11 am–11 pm Fri–Sat
JJ’s Cafe $ (_
600 Business Loop 70 W.
573-442-4773
www.jjscafe.net
Hours: 6:30 am–2 pm daily
Lee’s Famous
Recipe Chicken
2316 Paris Road
573-474-5337
2200 W. Ash St., Suite 102
573-445-6650
www.showmelees.com
Hours: 10 am–9 pm
Sun–Thurs, 10 am–10 pm
Fri–Sat
Midway Family
Restaurant
6401 Highway 40 W.
573-445-6542
www.midwayexpo.com
Hours: 24 hours,
7 days a week
Perche Creek Café $
6751 Highway 40 W.
573-446-7400
Hours: 6 am–2 pm
Mon–Sat, 7 am–Noon Sun
Zaxby’s $–$$
www.zaxbys.com
1411 Cinnamon Hill Lane
573-442-2525
Hours: 10:30 am–10 pm
Sun–Thurs, 10:30 am–11 pm
Fri–Sat
3922 S. Providence Road
573-447-8500
Hours: 10:30 am–10 pm
Sun–Thurs, 10:30 am–11 pm
Fri–Sat v
february 2014 inside columbia 113

Support Our
Locally Owned
Restaurants
When you dine at local
restaurants, you help support
small-business owners who spend
their dollars in the community.
These dollars help keep our
neighbors gainfully employed;
the cycle continues as employees
spend their wages on local arts,
culture and other areas of the
economy. Eating local pays BIG
dividends for Columbia!
44 Stone Public House
3910 Peachtree Drive
573-443-2726
Bleu Restaurant & Wine Bar
811 E. Walnut St.
573-442-8220
Chez Trappeur
406 Main St., Arrow Rock, Mo.,
660-837-3133
Coley’s American Bistro
15 S. Sixth St.
573-442-8887
Glenn’s Cafe
23 S. Eighth St.
573-875-8888
Houlihan’s
2541 Broadway Bluffs Drive, 573-815-7210
Pizza Tree
1013 Park Ave. (inside Mojos),
573-8PIZZA5 (874-9925)
Shakespeare’s Pizza
Downtown location:
225 S. Ninth St., 573-449-2454
South location:
3911 Peachtree Drive, 573-447-7435
West location:
3304 W. Broadway Business Park Court,
573-447-1202
Southside Pizza & Pub
3908 Peachtree Drive
573-256-4221

celebrate
weddings
& society
SARAH & TIMOTHY’S 118
wedding story
announcements 122
on the town 124
IN FINE
FEATHER
Let the feathers fly with this 2014
wedding trend. Incorporate feathers
in your decorations and flowers. From
bouquets to boutonnieres, let your love
take flight. Don’t want fuzzies anywhere
near your cake? Use the feather motif
on stationery or in the details of jewelry
and other bridal accessories.
— MORGAN McCARTY
Make your own
boutonnieres by wrapping
different feathers and
small details such as
berries or sprigs of herbs
with a satin ribbon.
photo by l.g. patterson
february 2014 inside columbia 117

a wedding story l by weddings editor anita neal harrison
Sarah Wood &
Timothy Hixon
Married
July 13, 2013
Sarah Wood wasn’t sure what to
think of Timothy Hixon. The
first few times she saw him, he
was visiting friends at Austin
College in Texas, where she
worked, and she got the feeling
he did not want to be bothered with
small talk or meeting someone new.
But much to her surprise, on one visit,
he suggested the two of them get together
sometime to talk.
Interested, but not sure how it
would go, Sarah suggested he come
by her office later in the week. When
he did, the two of them ended up at
a Panera restaurant and talked until
it closed. They talked a little about
everything, and what intrigued Sarah
the most was how Timothy talked
about God’s unconditional love.
“He talked about how love is not
something you have to work for or
be good enough for, and he said I deserved
to know that,” she says. “It was
one of those Sunday School answers
I grew up understanding — it made
sense when I heard it, but I’d never
really experienced it in a romantic
relationship.”
Timothy promised that night at
Panera to show Sarah unconditional
love, and over time, Sarah realized he
was serious about keeping that commitment.
The two of them became engaged
on the first anniversary of their
courtship. The evening began with
a private plane ride over Dallas at
sunset. After dinner, Timothy and
Sarah headed to their favorite park,
where Timothy said he had a friend
waiting to take pictures. Sarah was
118 inside columbia february 2014 photos by courtney tompson photography

february 2014 inside columbia 119

In lieu of a guest
book, Timothy
and Sarah asked
guests to leave
their fingerprints
and sign their
names on a
picture of a tree.
Photography
Courtney Tompson
Photography
Bridal Gown
David’s Bridal
Bridesmaids’ Gowns
David’s Bridal
Hairstyling
David the Salon
Tuxedos
Men’s Wearhouse
Florist
Hy-Vee
DJ
HB Sounds
Wedding Cake
Hy-Vee
Groom’s Cake
& Cupcakes
Sam’s Club
Yellow Basket
Weave Cake
Bob Bohon
Rings
Reed & Sons, Sedalia
Registry
Target; REI;
Bed, Bath & Beyond
Wedding Coordinator
Heather Wright
(family friend)
Fried Chicken
Lee’s Chicken
Tent, Chairs, Tables,
Dance Floor &
Fireworks
Berry Good Tent Rental,
Huntsville
Fingerprint Tree
Zazzle.com
120 inside columbia february 2014
suspicious more might be going on, and
when they arrived at the park, and she saw
colored lanterns hanging from trees next to
a picnic table overlooking the lake, she knew
she was right.
On the picnic table, Timothy had the same
two drinks the two of them had ordered that
first night at Panera. Timothy got down on one
knee, but before he could even finish saying,
“Would you do me the honor of becoming my
wife?” Sarah had his face in her hands and was
saying, “Of course!” As Timothy stood up, he
turned and shouted, “Hey!” and over the hill
came four friends, with cameras in hand.
“I was blown away with the details Timothy
had put in place,” Sarah says.
Timothy and Sarah wed on July 13, 2013,
at Midway Farms north of Columbia. The Rev.
Terry Hunsaker officiated.
The ceremony took place on a high hill overlooking
a rural Missouri landscape of trees and
fields. Burlap-wrapped, flower-filled Mason jars
hung from shepherd hooks that lined the walkway
leading to the ceremony site, where hay
bales covered in white muslin provided seating.
A pair of wooden trellises draped with burlap
and decorated with bouquets of white wildflowers
stood behind the couple; large Mason jars
filled with wildflowers finished off the frame.
Sarah wore a strapless lace gown with a
sweetheart neckline and trumpet fit. A crystal
brooch pinned to a satin sash added sparkle at
the empire waistline. Sarah paired the gown
with a waist-length veil with beaded trim; she
accessorized with a borrowed pearl necklace
and bracelet. Her hair was a side-swept arrangement
of loose curls. She carried a colorful
summer bouquet of wildflowers.

Sarah’s bridesmaids wore sleeveless,
chiffon, knee-length dresses in pale
yellow; the dresses had a matching ribbon
tied to the side in front and double
beaded spaghetti straps. The bridesmaids’
wildflower bouquets contained
white flowers with yellow accents.
Timothy and his groomsmen wore
gray Calvin Klein suits with white
shirts, gray vests and yellow neckties.
Their boutonnieres were white daisies
tied with jute, a material similar to
burlap.
The ceremony was a simple
Christian service. Both of Sarah’s
parents escorted her down the aisle to
“Love Never Fails” by Brandon Heath.
Before the vows, friends and family
gathered around Timothy and Sarah
to pray over them.
After the ceremony, guests gathered
for dinner in a large white tent, which
sheltered white chairs and tables
covered with white tablecloths. Burlap
runners topped the tables, accented by
silverware wrapped in yellow napkins
tied with jute bows. For centerpieces,
Timothy’s grandfather cut cedar
wood rounds, which were topped
with Mason jars wrapped in burlap
and lace and filled with wildflowers.
Each place setting had a small jar of
jam with the note: “Spread the Love.”
Instead of a guest book, Timothy and
Sarah provided a picture of a tree
where friends and family left their
fingerprints and signed their names.
Guests dined on fried chicken,
green beans, potato salad and rolls.
Dancing followed.
The wedding cake sat on a threetiered
cedar stand. The two bottom tiers
held cupcakes, while the top held a twotiered
round cake covered in smooth
white icing dotted with small frosted
daisies. Several small paper flags topped
the cake; the highest read “Love” and the
lower ones listed attributes found in 1
Corinthians 13, such as “is kind,” “always
trusts” and “never ends.” Dessert also
included pies made by Timothy’s mother
and grandmothers.
Sarah and Timothy enjoyed a
weeklong honeymoon in Puerto Rico
right after the wedding. They live in
Sherman, Texas. Sarah is coordinator
of academic support services and programs
at Austin College, and Timothy
is an executive manager for Target.
Sarah is the daughter of Bob and
Mary Ann Wood of Columbia, and
Timothy is the son of Russell and
Teresa Hixon of Irving, Texas.
february 2014 inside columbia 121

announcements
bridal blog
From her engagement to the end of the aisle,
follow Anne Churchill’s journey to becoming
Mrs. Wes Hanks at www.InsideColumbia.net.
Joyful Occasions
Mid-Missouri brides and grooms share their happy news.
Lauren Bishop and Kevin Luebbering will marry May 10 at the Historic Firehouse
in Springfield. The bride-to-be is the daughter of Gary and Jennifer Bishop of
Springfield. Ren graduated from the University of Missouri with a Bachelor of
Journalism and a Bachelor of Arts in international studies in 2012. She currently
works as the social media specialist for Springfield Public Schools. The future
groom is the son of Mike and Jayne Luebbering of St. Thomas, Mo. He graduated
from Missouri State University with undergraduate and master’s degrees in English
before completing his Juris Doctorate at the University of Missouri School of Law in
2013. He works as legal counsel for the Missouri Department of Social Services in
Springfield. The couple met when they were students at the University of Missouri.
Georgie Zitsch and Chris Cornell
will marry on June 7 at First Baptist
Church in Columbia. Georgie is the
daughter of Bob and Molly Zitsch
of Columbia. She will graduate
in May from the University of
Missouri-Kansas City with a dual
degree in biology and German.
Chris is the son of Larry and Patty
Cornell of Columbia. With plans to
receive a business degree from the
University of Missouri-Kansas City
in May, Chris currently works in the
artist management division for F3
Entertainment in Nashville. Chris and
Georgie are high school sweethearts
who began dating during their senior
year at Rock Bridge High School.
High school sweethearts Kathryn Tuchschmidt and Jacob Tillitt will marry on
June 21 at the Missouri Botanical Garden in St. Louis. Kathryn is the daughter
of Steve and Laura Tuchschmidt of Columbia. She graduated from the University
of Missouri in 2011 with a Bachelor of Science in hospitality management. She is
currently pursuing a master’s degree in veterinary public health and expects to
graduate in December. Kathryn currently works as an assistant business manager
with Mid America Harley-Davidson in Columbia. Jacob is the son of Donald and
Robin Tillitt of Columbia. He will graduate from the University of Missouri in May
with a Bachelor of Science in biology and a minor in chemistry. Jacob currently
works as a sales associate with Mid America Harley-Davidson in Columbia.
share
the
love!
Would you like to see your wedding featured in Inside Columbia?
Ask your photographer to send us a CD with 15 to 20 high-resolution photos from your wedding and reception, accompanied
by a note that includes the bride and groom’s contact information. If your wedding is chosen for a feature, you will be
contacted by a reporter who will interview you for the story. Photo disks will only be returned if accompanied by a selfaddressed,
stamped mailer. Mail the photo disk to Editor, Inside Columbia, 47 E. Broadway, Columbia, MO 65203.
122 inside columbia february 2014

Meagan Brophy and Adam Rau will
marry on Sept. 13 at Integrity Hills at
Big Cedar Lodge in Branson. Meagan is
the daughter of Bob and Sherri Brophy
of Houston, Texas. She graduated from
the University of Missouri in 2008
with a degree in animal science, and
in 2012 with a doctor of veterinary
medicine. Meagan currently works as
a veterinarian with Webster Groves
Animal Hospital in St. Louis. Adam
is the son of Mike and Andrea Rau of
Washington, Mo. He graduated from
the University of Missouri in 2005 with
a degree in business administration
and in 2013 with an MBA. Adam is
currently a biodesign and innovation
fellow with the University of Missouri.
Jessica Golden and Kevin Mason will
marry on Aug. 23 at Les Bourgeois
Vineyards in Rocheport. Jessica is
the daughter of Kandase Johnston
of Mexico, Mo. She attended the
University of Missouri before
graduating from the University of
Missouri-Kansas City with a Doctor
of Pharmacy degree in 2013. Jessica
currently works as a pharmacist with
Wal-Mart Pharmacy in Columbia.
Kevin is the son of Cyndi and Bill
Mason of Sun City, Ariz. Kevin
graduated from the University of
Missouri in 2009 with a degree in
mechanical engineering. He currently
works as a quality engineer with
Hubbell Power Systems in Centralia.
february 2014 inside columbia 123

on the town
Visit our online gallery
@ www.InsideColumbia.net.
Lucky’s Market Grand Opening
Members of the Columbia community gathered at 111 S.
Providence Road on Jan. 15 to celebrate the grand opening of
Lucky’s Market. Founders and owners of the Boulder, Colo.-
based grocer, Bo and Trish Sharon, joined the more than 150
employees of their newest location for a bacon-cutting ceremony.
A donation of $10,000 was made to the Columbia Center for
Urban Agriculture. Cake, coffee and mimosas were served.
Founders Bo and Trish Sharon
Art Jeffrey and Dan Cullimore
Zoe Broder, Heather Gillich and Christine Baker
Sierra Napier, B.J. Hunter and Ana Compain-Romero
Check presentation to the Columbia Center for Urban Agriculture
The crowd
Ryan Worley, Jack Jensen and Kelsey Palmquist
124 inside columbia february 2014 photos by morgan mccarty

on the town
submit your
event photos!
Mid-Missouri Taste of Elegance
email editor@
insidecolumbia.net
On Monday, Jan. 6 at the Holiday Inn Executive Center, mid-Missouri chefs competed in the seventh annual Mid-
Missouri Taste of Elegance culinary competition, hosted by Missouri Pork Association and the Food Bank for Central &
Northeast Missouri. Chef Nick Bahan’s (of MU’s University Club and Bellerive Country Club in St. Louis) “Prime Devine
Swine” dish received first place and $1,000. Second place and $500 was awarded to Chef Dennis Clay (Inside Columbia’s
Culinary Adventures Center) for his “Duet of Kasu Marinated Pork Tenderloin and Confit of Pork Belly Brulee, Nashi
Pear, Sweet Potato, Maitake Mushrooms, Pork Jus and Mustard Seed Aioli.” Chef Bryan Maness (Ozark Mountain Biscuit
Co.) took third place and $250 for his “Sage and Wild Mushroom Stuffed Pork Belly en Crepinette with Gnocchi Galette,
Winter Squash Puree and a Salad of Curly Endive and Persimmons with Anchovy-Pine Nut Vinaigrette.” As winner, Chef
Bahan will attend the National Pork Summit, April 4–6 in St. Helena, Calif.
Craig Hindelang and Jesse Souder,
Holiday Inn Executive Center
Trey Quinlan, Trey Bistro
Patrick Miller,
Sweet Chipotle Catering in Jefferson City
Grand Cru Restaurant
Ozark Mountain Biscuit Co.
John Gilbreth, Dennis Clay and Jackson Portell
Winners Trey Quinlan, Bryan Maness, Dennis Clay and Nick Bahan
First-place winner Nick Bahan with his team
126 inside columbia february 2014 photos by diane slater

february 2014 inside columbia 127

CoMo
Shares
The Columbia community is enriched by dozens
of nonprofit organizations that help make our
city more beautiful, more comfortable and more
hospitable for all who live here. On these pages, we
salute some of those organizations and encourage
you to support them in their important work.
Sponsored By: Joe Machens Toyota Scion
Sponsored By: Columbia ENT

CoMo Shares
Sponsored By: Mizzou Online
Sponsored By: Forum Christian Church
Sponsored By: Huebert Builders
Sponsored By: Ram Jack / Gibbs Co.

a new view l
by l.g. patterson
@picturelg
As a photographer, I have access to some unique points
of view in the community. Here is one of them, in A New View.
Assignment: Cold Weather
The Location: City of Columbia power plant
I’m not a big fan of cold weather. If it’s cold outside, I want
snow on the ground; somehow, the white stuff makes the
cold more bearable. Surprisingly, the attack of the “polar
vortex” last month left me a little excited to see the eye
candy that would follow.
When temperatures get this cold, the steam that rises from
Columbia’s power plant covers the trees, fences and grass with
a thick, white ice. This icy coating can make the ordinary objects
surrounding it quite beautiful. Even an ugly brown street light
gets a makeover.
I guess I shouldn’t hate the cold weather. It can create some
natural art that warms me.
130 inside columbia february 2014

february 2014 inside columbia 131

advertising index l
businesses to know
44 Stone Public House..............................115
A-1 Party & Rental...................................... 123
Accounting Plus.........................................103
Andrew Stone Optometry.......................... 12
Automated Systems...................................113
Best of Columbia Party...............................111
Binghams..................................................... 127
Boone Hospital Center..................................6
Bush & Patchett, L.L.C................................. 16
Bleu Restaurant & Wine Bar..................... 45
Callahan & Galloway................................. 132
Cancer Research Center.............................47
Carpet One..................................................... 11
Cevet Tree Care...........................................112
Coil Construction.........................................39
Coley’s American Bistro............................115
Columbia Entertainment Company..........31
Columbia College.........................................43
Columbia Landcare......................................25
Columbia Center for Neurology
and Multiple Sclerosis..............................109
Columbia Pool & Spa.................................109
Commerce Bank............................................. 5
CoMo Christian Men’s Conference.......... 15
Courtyard Marriott.....................................121
Creative Surroundings ............................... 18
D&H Drugstore..............................................4
D&M Sound..................................................27
DeSpain Cayce Dermatology
& Medical Spa............................................... 16
Diabetes Fair.................................................34
Downtown Appliance............................... 136
Edward Jones......................................... 48,49
First Midwest Bank......................................29
Flooring America........................................ 30
Focus On Health Chiropractic..................121
Forum Christian Church.............................73
Gary B Robinson Jewelers..........................27
Glenn’s Cafe.................................................115
Hands On Ceramics....................................39
Harper, Evans, Wade & Netemeyer........ 45
Houlihan’s.................................................... 127
Jim’s Lawn & Landscaping........................110
Johnston Paint..............................................37
Kliethermes Homes & Remodeling........ 125
Lakota Coffee................................................ 14
Landmark Bank........................................... 135
LC Betz Jewelers..........................................119
Les Bourgeois Vineyards..............................8
Lizzi & Rocco’s Natural Pet Market.........113
Macadoodles..................................................2
Machens Advantage.............................75-102
Major Interiors...........................................107
Miller, Bales & Cunningham.................... 133
Missouri Cancer Associates........................ 3
Missouri Ear, Nose and Throat................107
Moresource................................................... 41
MO-X............................................................105
Mustard Seed Fair Trade............................ 19
MU Veterinary Medical
Teaching Hospital.......................................112
Nash FM......................................................... 21
Nate’s Computer Repair............................. 71
Neurology Inc...............................................43
NH Scheppers Distributing....................... 68
Outdoor Occasions....................................119
Piano Distributors...................................... 133
Pizza Tree......................................................114
Postal & Sign Express...................................31
Riback/DKB..................................................73
Riley Smile Design....................................... 14
Robinson’s Cleaners....................................47
Rusk Rehabilitation Center......................108
Shakespeare’s Pizza...................................115
Sheri Radman................................................39
Shotgun Pete’s BBQ Shack......................... 19
Socket............................................................. 71
Southside Pizza...........................................114
St. Louis Resurfacing..................................131
State Farm.................................................... 45
Stephen Rust Design Studio......................37
Stifel Nicolaus & Co. ................................. 132
Tallulahs......................................................... 12
The Callaway Bank................................ 32,33
The Candy Factory....................................... 19
The District................................................... 19
True/False Film Fest.....................................13
University of Missouri Health Care......... 17
Waddell & Reed...........................................47
Waterwood Gallery................................... 127
Wedding Avenues......................................105
William Woods University.........................37
Wilson’s Fitness...........................................22
Woody’s Gentlemen’s Clothiers...............111
132 inside columbia february 2014

february 2014 inside columbia 133

the final word l fred@insidecolumbia.net
Hope For Columbia
Later this month, our company will be playing an
active role in hosting the first-ever CoMo Christian
Men’s Conference. This event brings a lineup of
powerful keynote speakers to Columbia to speak
on a variety of issues important to men and the
roles they play in their families, workplace and the
greater community.
While planning this conference, we had the opportunity
to interact with a wide variety of interests from throughout
Columbia’s faith community. As I learned more about
these organizations and their missions, I was struck by the
vital role they play in keeping the
fabric of our community intact.
Most people know that our
local churches have long been
instrumental in feeding the
hungry, providing shelter for the
homeless and working with atrisk
populations. Few Columbians
understand, however, the scope
of these monumental tasks.
With more than 150 different
congregations in Columbia
“an impressive
number of local
churches are
actively engaged
in recovery
ministries.”
available to lend a helping hand,
that old adage has never been
truer — it really does take a
village.
A recent example is last
month’s record low temperatures,
which put a significant strain on
resources normally dedicated
to serving the homeless in our
community. Yet a collaborative
effort among local churches called Room At The Inn
stepped up to answer the call. Through the coldest months,
these churches have set up a rotating shelter that can
handle up to 35 people each night. Local participating
churches include Broadway Christian, Calvary Episcopal,
Missouri United Methodist, Sacred Heart Catholic and
Community United Methodist. Before this project could
get on its feet, the congregation of Unitarian Universalist
Church stepped up to offer temporary shelter in its
building.
Keep in mind that these churches are simply handling
the overflow from several local faith-based organizations
that consistently provide shelter, including the Salvation
Army’s Harbor House, the Catholic Worker’s St. Francis
House and the New Life Evangelistic Center.
I recently had the opportunity to sit down with the
leadership team at Love INC (Love In the Name of
Christ) to learn more about their organization. Love INC
has coordinated a network of local churches to work
with Columbia’s at-risk populations and offer life skills
training, financial counseling and personal coaching
aimed at helping people wean themselves from the many
government-based cash assistance programs that exist.
Love INC’s army of volunteers from local churches
takes a personal interest in each person who walks through
the door, working with them toward a variety of longterm
solutions. This organization’s work is rooted in the
principle, “Give a man a fish, and you feed him for a day;
teach a man to fish, and you feed him for a lifetime.”
Beyond the struggles to provide food and shelter to
those in need, an impressive number of local churches
are also actively engaged in recovery ministries that help
people deal with drug and alcohol addiction and other
codependency issues. We live in a community where
there is easy access to alcohol, illegal drugs and other
vices. Worse yet, it seems that many in our community
have a rather permissive attitude toward the use of illegal
substances, posing no social stigma that might dissuade
a person from using these drugs. Fortunately, our area
churches are stepping up to the plate to fill a void that local
courts, governments and social service agencies cannot.
In my 20 years in Columbia, I have been intrigued
by our community’s strong propensity to keep all church
and state matters on polar opposites of the spectrum.
Unfortunately, Columbia’s faith community has had to
step up and take ownership for what would normally be a
governmental responsibility. We are living in an era where
our public infrastructure and social service systems are
overwhelmed by demand and the resources dedicated to
dealing with social issues are beyond scarce. The time to
give credit to Columbia’s faithful is long overdue.
An Invitation
I’d like to invite the men of this community to
invest a day in themselves by attending the CoMo
Christian Men’s Conference on Saturday, Feb. 22.
This conference will show men how they can
become agents of change in their families and in
their faith. We’ve planned a day filled with amazing
speakers, great music and tons of inspiration. For
more information on the conference, please visit
www.CoMoChristian.com. Hope to see you there.
Fred Parry,
Publisher
134 inside columbia february 2014

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