Missouri Food and Drinks

These are no ordinary french fries. Across Missouri, chefs are putting a hot new spin on the humble spud. Sure, you could dip 'em in ketchup, but these restaurants are bringing something much more exciting than that to the table.

Those who just can't get enough chips and dip won't want to miss the 417 Salsa Fest in Springfield. A celebration of all things salsa, the event features a salsa taste-off, a hot-pepper-eating contest, live music, Latin dancing, and more.

Wurstmeister Mike Sloan, who owns Hermann Wurst Haus and Fulton Wurst Haus, just won a slew of awards for his artisanal, hand-crafted meats. Want to see for yourself how the sausage gets made? Sloan shares his secrets in a series of classes.

There are thousands of mushrooms waiting to be found in Missouri.

Growing grapes is farming. Subject to all the same issues when dealing with Mother Nature. Columnist Doug Frost takes you on a journey where nature is in control and winemakers are right in the thick of things.

The Barred Owl Butcher and Table takes the nose-to-tail philosophy to the next level. The items on the menu are influenced by Italian and Spanish traditions and are as beautiful as they are tasty and locally sourced.

Sweet Tooth Alert: This festival in a charming, historic river town will treat you to 20 vendors sharing chocolates. Free give-aways, prize drawings, and music round out this paradise for chocolate lovers. Get your passport to chocoholic bliss.

Raise a glass and toast this Ozark town that is hosting a Brew Fest as a fundraiser to support the arts. Expect half-a-dozen independent breweries and a couple of big distributors representing another dozen breweries, both classics to trendy.

Wine and Master Sommelier, Doug Frost, ponders what makes wine natural. Or is wine in itself natural? The term “natural” is more of a marketing concept than a truth in the wine making process. Doug sorts through the misinformation for us.

In an atypical year for food, our staff got creative in the kitchen.