When Aly Friend isn’t posting food photos on Instagram, planning events at the University of Missouri or keeping up with Food Network shows, she’s in the kitchen stirring up something that’s sure to be good and tasty.
Source: From the South: Aly Friend inherits love of cooking from southern Missouri upbringing
Source: From Griddle to Campfire: Troop 707 celebrates 50th Shrove Tuesday pancake supper
Twenty-one Troop 707 Boy Scouts manned 21 tables as Columbians streamed into the warmth of Calvary Episcopal Church’s Parish Hall. The 27-degree weather did not deter them. Heaps of steaming pancakes and savory sausages cooked by troop parents waited to be served. The Boy Scouts, ages 11 to 17, greeted their guests, took their drink orders and delivered breakfast for dinner at the troop’s 50th Shrove Tuesday Pancake Supper on Feb. 9.
Range Free is the first allergen-free bakery and café in Columbia
When Anna Meyer was diagnosed with 24 food allergies in 2009, she had to figure out an alternative diet. The journey wasn’t easy. Although many friends and family supported Meyer, others didn’t understand that certain foods could make her gravely ill. At restaurants, Meyer had to ask servers lots of questions and trust that kitchens weren’t cross-contaminating the food by using utensils that had been in contact with products she was allergic to.
Something’s cooking in the kitchen. Bite-sized shrimp wonton cups sit on a glass plate, ready to be devoured. Steaks sizzle on the grill. Brussel sprouts roast in the oven, and wine glasses clink as Ken Dean searches for the perfect glass to pair with a bottle of wine.
Flat Branch Pub is known for incorporating alcohol into its recipes. The green chili chicken fingers, beer cheese soup and one of the house marinades contain traces of it. It’s no surprise the restaurant utilizes beer in the desserts as well.
If you haven’t filled up on delicious brews and tasty burgers, save room for the Stout Brownie Sundae. The chefs make this speciality item with Oil Change Oatmeal Stout, and served with a side of Mizzou-made Arbuckles ice cream, whipped cream and chocolate sauce. Diners can choose from Mizzou Gold, Tiger Stripe or the flavor of the week. The dessert is served on a massive plate, so this dish is great for sharing if you’re feeling particularly generous.
Executive chef Mike Arnall, who has been at Flat Branch since 2008, says the decadent brownie was on the menu before he started and might be one of the original desserts from the restaurant’s opening 21 years ago.
The process starts with a standard brownie recipe mixed with the Oil Change stout, one of Flat Branch’s core eight beers served throughout the year.
Kyle Butusov, Flat Branch’s head brewer, says the stout has a smoky, coffee, chocolaty taste. The beer is used in the stout brownie to complement those flavors.
The moist brownie is rich as fudge and mildly sweet. Oil Change Oatmeal Stout is thick and bitter like coffee, so the combination resembles dark chocolate. The local ice cream brings texture and sweetness to the whole platter. Beer and brownies: Who knew this unlikely combination could taste so good?
— Claire Lardizabal
Source: Boozy bites in Columbia
clairelardizabal.com 