Contributor Andrew Mark Veety turns himself over to chefs around
town to give you a taste of what it’s like to dine on limited menus
– or skip ordering altogether.
We take you to Higbee, Mo., for a behind-the-scenes tour of A
& K Cooperage where three generations of coopers have been hand
crafting highly prized Missouri oak barrels from log to bottle for
40 years.
To complement Missouri’s exceptional dessert wines, we worked
with Simone Faure, executive pastry chef at the Ritz-Carlton, St.
Louis, to pair equally delectable desserts with five of our
favorite local bottlings.
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