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Volume: 1 Issue: 13

Contents

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OLD MILLSTREAMInn

pg. 34

The Love of a Game

pg. 10

pg. 22

Wine Country:a taste of St. Charles

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www.s te f sp i z za .com

636-447-780030 year ANNIVERSARY - APRIL 24TH!

LOOK FOR ANNIVERSARY SPECIALS AT ALL STEFANINA LOCATIONS!

Serenity Valley Winery973 Waterbury Falls Dr.

O’Fallon, MO. 63368636-300-9960

www.serenitywinerymo.com

We host College Graduation Parties!Call for reservation!

GRADSGifts for College

STATE FARM

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Restaurant Review:

Stefanina’s Pizzeria & Restaurant off Veteran’s Memorial Parkway in O’Fallon really knows how to fill a restaurant and stomachs.

The portions of food served at Stefanina’s will make a person feel like they have their very own buffet table, and with the affordable prices it’s

hard to choose just one thing to eat.

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From the obvious pizza variety to the dozens of sides and salads, Stefanina’s prides them self on good food and great service. From the time the food is ordered to the time it gets to the table seems just barely long enough to have a drink, (Jimmy John’s watch out.)

For approximately 29 years Stefanina’s has been family owned and operated. In keeping with the family oriented atmo-sphere, the staff here will keep smiles on people’s faces and seem to enjoy what they do and the people they serve.

Get comfortable, have the napkin ready and say your prayers because most will be lucky to move after they eat. The wings are superb, the pizza is fabulous, the toasted ravioli taste fresh and the appe-tizer sampler is more like a meal. With all the menu choices it may take awhile to find a favorite, but the crew at Stefanina’s invites anyone and everyone to come and find out.

With five locations across the St. Charles/St. Louis area no one is ever too far for a good meal and a good time. Stefanina’s may have fast service but it does not take away from the quality of food they provide. So find the nearest location and enjoy all Stephanina’s has to offer.

HistoryStefanina’s

“It has been twenty-nine years since Stef opened the first Stefanina’s Pizzeria and Restaurant in O’Fallon Missouri. Stef is the nickname for Stephanina’s Rod-erick Vitale and it was Stef and her family’s hard work and dedi-cation that has made Stepha-nina’s the best keep secret in the St. Louis area pizza world.”

Stefanina’s Pizzeria & Restau-rant opened in a small strip center in O’Fallon Missouri in 1981. Along with a great staff and family members that helped in the kitch-en and the dining room, Stephanina’s became the place to go for great pizza and Italian food in O’Fallon. However, it didn’t take long to outgrow that small location. Then in 1984, the pizzeria moved to its current location at 8645 Vet-erans Memorial Parkway (Old High-way 40 or the South Service Road), just a meatball toss from the original location.

Just as O’Fallon and St. Charles County have grown, so has Stefanina’s. In 2000, on the same anniversary of the opening of O’Fallon, the first Stefanina’s Express loca-tion was opened on Jungermann Road in St.

Peters. A second Express location opened 6 months later on Elm Street in St. Charles

across from Duchesne High School. Then a few years later, Stephanina’s

Express grew to another location on Zumbehl in St.Charles.

“We are pleased to announce we have crossed the river into St. Louis County with a new store in the Chesterfield Val-ley area.”

The same great pizza and pastas that made Stefani-na’s so popular in O’Fallon can be found all of their five locations. Many of the ap-petizers, salads, sandwiches and pastas are available at

all Express stores.

“Stef would be proud of the way we have continued to re-

main true to her original recipes. The same fantastic pizza that was the hit

of O’Fallon 29 years ago is the same great pizza you can find at all of our stores. We have been blessed that much of our staff has been with us for many years. Some with well over 20 years! Stefanina’s is still owned and operated by Stef’s children and grand-children. Who would have ever believed a

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Stefanina’syoung teenager from Sicily could come to

America and provided so well for so many. Stef lived the American dream.”

Whether visiting the original Stefanina’s in O’Fallon, or one of their Express locations, guest will be sure they will have the same great pizza

and food that Stef and her family has been serving for almost 30 years.

“Remember, same great pizza; same great food and same great family!”

Glen, his wife Barb, Lena and husband Bill, along with their great children welcome all to

Stefanina’s.

Come in and say hello, it’s a good chance one of them will be there to serve you!

History Provided by Stefanina’s website

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Golf is one of the oldest games known to man. It’s the sense of freedom and complexity that make it one of the most desirable and frustrating games in the world. Let’s face it, anyone who plays golf

thinks they could be the next Tiger Woods or David Duval but by the eighth hole, they feel more like Happy Gilmore.

Although not much is known about golf’s origin, many agree the Scots may have been the first golf addicts. However, some suggest that bored shepherds tending flocks of sheep near St. Andrews became adept at hitting round stones into small holes made by rabbits with wooden crooks. But no matter how it was started, golf has become an international phenomenon.

In fact, there have been many variants of the game over the years which can be dated back as early as the 14th century. But it was a Scottish baron who introduced the game to England in 1603. At first golf was played on rough terrain without greens, just crude holes that were cut in the ground.

Then in 1744, a group of Edinburgh formed the first-ever golf society called the “Honourable” Company of Edinburgh Golfers.

However, during this period the rules of golf were much different from how the game is played today. Originally golf only had 13 rules, which were drawn up for an annual competition between sportsmen from all parts of Great Britain and Ireland. In 1834, King William IV became the patron for the Society of St. Andrews Golfers. Later, the society changed their name to the Royal and Ancient Golf Club of St. Andrews.

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The Love of a Game

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The Love of a Gameby Shane Rice

In golf’s adolescence, players used wooden sticks called “crooks.” In fact, the earliest of club makers were thought to be the very same craftsmen that produced bow, arrows and other instruments of war. As the game evolved, so did the equipment. By the late 1600s, clubs were made with heads of beech, holly, dogwood, pear or even apple which were spliced into the shafts. They were made with ash or hazel to give the clubs more of a whip when striking the hand stitched ball. Eventually, craftsmen inserted leather, horn or bone into the club face and lead into the back of the head.

After time, these skilled craftsmen challenged themselves by forging iron-face clubs, which provided more of a loft for shorter shots.

Golf has come a long way since its conception, and improvements are still being made almost 500 years later. No matter how good or bad a person plays, golf is one of the last remaining games that combine skill, discipline, focus and a want for serenity.

Robert Lynd, Irish writer, urbane literary essayist and strong Irish nationalist, once said, “It is almost impossible to remember how tragic a place this world is when one is playing golf.” Nothing truer could be said when the game of golf is truly realized and appreciated.

Located off Salt Lick Rd in St. Peters is an 18-hole, Par 70 course that totals approximately 6,000 yards. St. Peters Golf Course is home to some of the most beautiful scenery and challenging holes that St. Charles County has to offer.

With a 13-acre lake and extreme obstacles on the first, second and eighteenth holes, this course is not only fun but seemingly PGA fashioned. Whether a player is playing nine or eighteen holes St. Peters Golf Course has some-thing for just about everyone.

When first setting up at the first hole, players will instantly feel like they are going for gold as they tee off on this dogleg to the right hole. Full of life and set in silence players can enjoy the calm atmosphere and truly focus on their game.

According to course employees, they pride themselves on provid-ing incomparable service, inviting customers to come and see why so many love this relaxing course.

With a dine-in clubhouse, full Pro Shop and the availability of wireless internet access St. Peters Golf Course.

This Municipal course is truly beautiful; fair rated and even offers tournament services. Whether it’s a church, school, or business function, St. Peters Golf Course employees are very well educated and will do what they can to make sure the time spent with them is a memorable one.

Golf Course:For the people by the people

St. Peters

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Set on approximately 120 acres of beautiful countryside land in the heart of St. Charles City stands 18 of some of

the most majestic holes in the state. Stra-tegically laid out with gently rolled greens and tree-lined terrain Bogey Hills Golf Course is both fun and elegant.

Measuring 6,428 yards from the Champi-onship Tees and playing to a par 71, this course will set the pace for a day of re-laxing and fun. According to the staff at Bogey Hills, “This is a thinker’s golf course. A tight classic layout that demands tremen-dous strategy, yet gives an equal chance to the long or short hitter who opts for the right position from which to attack each hole.”

Bogey Hills claims to have something for everyone at every hole but the true play of golf can be seen at the third, ninth, thir-teenth and eighteenth hole. From the par 5, 585 yard at the third hole to the 369 yard par 4 on the eighteenth, these holes will prove that a book can’t be judged by its cover. The distance and toughness of the third hole make it the hardest hole on the course. With tree lines on the entire left side of the fairway, the boundary line hugging the right and a lake guarding the front left this hole will test not only tempers but skills. Then as if that wasn’t enough, the putting green is protected by bunkers on the left and right.

Although the eighteenth hole doesn’t seem long it will require strategy and pa-tience. A long iron or wood could leave a player stranded short of the guarding lake and a short iron off the undulating green could show rewards of either a birdie or a par.

No matter how a guest plays it’s almost a guaranteed good time. The best advice anyone could give about playing Bogey Hills is: Remember to yell four!!! Enjoy the beautiful atmosphere and animal life and most importantly golf was designed to test a person’s dedication and passion; so play with both.

BRIEF HISTORYIt was over 40 years ago - Dr. and Mrs. C. H. Walters felt that their hometown of St. Charles, MO needed a club that offered quality, private, family golf at a modest cost and provided a friendly, social place to gather. With their hard work and dedication, Bogey Hills Golf

and Country Club became what it is today.

P.B. Dye was born with a shovel in his hands and spent his childhood working on his parents’ golf course, or as he said, “in slave labor.” Among those early Dye-designs P.B. helped build the Dominican Republic legendary Casa de Campo (Teeth of the Dog Course) while still in his adolescence. When P.B. was seven years old he earned 65 cents an hour shoveling dirt on the Dye-designed and built Royal Oak Country Club in Indianapolis, then known as the El Dorado.

By the time P.B. was eight he was operating small tractors and plowing equipment and claimed by nine he was “pretty damn efficient on a bulldozer or backhoe.” According to P.B., he had saved enough money to purchase a model-A pickup truck and re-built the engine himself. “I spent every day on a golf course, whether it had grass on it or not,” P.B. said

P.B. claimed he was a fine golfer. In fact, he said he was good enough to start on a high school team, which went undefeated for three years, and play college golf at the University of Tampa.

However, like his dad P.B. was a dirt hog and he said what he loved more than anything was build-ing golf courses.

The key to his success, as P.B. put it, has been sur-rounding himself with people who love golf and know how to translate that passion into an imagina-tive golf ground.

“It’s not enough to design on paper and to hand the plans over to a builder; the best courses are done by people who love golf,” P.B. said. “I can’t teach the guy who built a highway to love golf but I can get the kid who loves golf to operate a bull-dozer.”

Information provided by Old Hickory Golf Course website. Re-written to fit layout by Shane Rice

A Brief History

With its 260 plus acres, Old Hickory Golf Course was founded on passion and love for the game of golf. Rolling Mounds, water haz-

ards, sand bunkers, hallows, bunkered greens and P.B. Dye’s trademark railroad ties are all placed to seduce and challenge every player.

Even as a youngster, Dye prided himself on guaran-teeing some of the most beautiful greens the world could imagine. His vision can be seen at every hole and in the eyes of each player. P.B. said he was determined to turn Old Hickory into one of the finest courses to ever carry his signature. And from the lus-cious Par 4 on the first hole to the open lake on the eighteenth he just may have accomplished his goal.

According to Old Hickories website, a tremendous amount of attention was paid to every little detail surrounding it. “We hired P.B. Dye because of his visu-ally stunning and challenging designs and passion.” Not only has love been placed on the course but Old Hickory’s clubhouse is a work of art in itself. With a 10,000 square foot banquet/meeting space and spectacular views of the course and lakes this course will simply take guests breath away.

Located in St. Peters at 1 Dye Club Drive, this course is more than a place to play golf, it’s a place to fall in love with what golf truly represents; life.

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Among all the courses throughout St. Charles/St. Peters, Mid-Rivers Golf is known as one of the most decorative

as well as challenging.

According to Mid-rivers management team, they really focus on bringing out the best golf experience possible by paying attention to both condi-tions of the course and its players. “We have made several improvements the past year and continue to put money back into the course,” Kirsten Brueggenjohann tournament sales director said. “Tee boxes, fairways, greens and bunkers are the major focus right now and the Superintendent

and his crew have been working tirelessly to make Mid Rivers the nicest facility around.”

With conditions being their focus and improvements being made Mid-Rivers could possibly be among the top 10 best courses in the region

The challenges of this course can be found on holes 5, 15, and 17.

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Hole 5

Hole 15

Hole 17

Five has been called the most difficult par three on the entire course. With sand on both the left and right sides of the green, this hole also has the most severely sloped green throughout the course. It’s undulation from front to back and the slops veering both left and right towards the water would make get-ting par on this hole quite an accomplishment.

As if 5 weren’t hard enough, hole 15 bares its own challenges as this dogleg right par 5 requires plenty of patience and skill. This hole features an over-water shot with an uphill on the second shot. The green is guarded by mounds of sand just a short right of the green and if missed left players will be swimming with the fishes on the 15 lake.

And how about a short par 4 that requires an accurate tee shot with sand both right and left of the fairway? Well hole 17 would be happy to oblige. This delicate hole will require a little finesse because even though this is the only hole not guarded by bunkers, if hit to hard players will find themselves in Dardeene Creek and if hit to soft players will find the false front a bit discouraging.

Mid-Rivers Golf Course will test any player’s skill and take the worst player and teach them to be better. There is much to enjoy at this course and they invite anyone to come and try their luck on the three hardest holes possibly in the county.

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Making Every

COUNTSWINGGolf is a game of skill and discipline. For

anyone to become a success at the game they must learn to appreciate, love and most importantly have fun. Even if a person has been playing their whole life or just starting out, there is always room for improvement, and getting better is something everyone should strive for. However, playing golf is always better when a player is shooting lower scores and prettier shots.

The first thing a person has to do is realize they are not going to hit every shot the way they want to. Sometimes the best thing one can do is accept the good with the bad, and realize sometimes bad swings and bad breaks happen.

The next thing a person should do is practice their chipping and putting. Short game is vital to any player’s success as a golfer; in fact probably more so than their long game. Improving the short game can drastically lower your score.

Final thing to focus on is making simple improvements in their golf swing. If a player wants to improve at golf this is essential. Here are some ideas and methods used by the pros and suggest-ed by golf enthusiasts like Les Miller that may help:

At address, keep 60 to 70 percent of your weight on the right foot. Take a slightly wider stance (a little wider than your shoulders), with toes pointed slightly

outward.

• Tee the ball high, and move it forward up by your front toe so you can catch it on the upswing. Use a stronger grip than normal - hands turned back toward

your back shoulder and light grip pressure.

• Make a wide arc, and strive for maximum extension. (Stretch your arms outward during the swing.)

Maximize coil, and get your left shoulder behind the ball on backswing.

• To maximize coil, don’t lift your left foot on the back-swing. (Very important, the lower body has to stay

solid during the backswing.)

• Be sure to complete the backswing and the follow through, making a completely full swing. It’s OK to bend your left arm to make a complete backswing.

• Start your downswing by pulling the hands down to-ward the ball and letting your right knee slide toward the target. Keep your right heel on the ground longer

on the downswing, and follow through to help keep your body back.

• Try and stay loose during the swing, keeping your head and upper body behind the ball upon impact.

Rotate the shaft through impact.

• Generate maximum club-head speed by rotating the shaft through impact.

(Let the hands turn over and release.)

• Throughout the swing, try and keep a light grip pressure.

• Remember: Swing the club fast, not hard.20 | Z O O M M A G . N E T

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Drills:PracticeDevised by Les Miller and perfected by the pros

GOLF BALL DRILL: By placing an extra golf ball behind your ball (12 to 14 inches behind the target line), you will learn to strike the ball with a descending blow and have your hands leading the club head through the hitting area. If you use a scooping motion (hitting the ground before you make contact with the ball), you won’t beable to strike your ball without first hitting the extra ball.

POSTURE DRILL: Controlling your posture throughout the swing is something that all good players do and most amateur players don’t. When the clubface strikes the ball, you must return to the same posture that you had at address. Practice by facing a mirror and taking a half backswing, then swing the club down to the ball, and stop. You should return to your address position. Keep repeating this motion until it starts to feel natural. On the range, run through this drill before you hit each practice shot.

RELEASE THE CLUBFACE DRILL: Put a Band-Aid on the back of your left wrist, if you wear a glove, put the band aid over the back of your glove. On your down swing, turn your left hand over, so the band aid is pointing down toward the ground as you swing the club head through the hitting area. On your practice swings, do this slowly, so you experience the feel of the club head turning over upon impact. When hitting balls, try to just let this motion happen, and after a while it will become automatic.

Wine Country: a taste of St. Charlesby shane rice

Missouri is one of the original founders of wine in the country. There are currently approximately 100 wineries within the state and dozens are just a short drive from St. Charles and St. Louis. St. Charles wineries are among the oldest in the nation and some have received global recogni-tion, winning several medals for taste and scenic views.

Shortly after Missouri received statehood in 1821, Gottfried Duden, an optimistic traveler from Germany, discovered the state’s rich soil had much to offer. Duden always kept record of his findings while traveling, and then in 1829, he published these records, which soon became a best seller. One excerpt from his book, “Re-port on a Journey to the Western States of North America,” he said, “I do not conceal the fact from you that the entire life of the inhabitants of these regions seemed to me like a dream at first,” Duden wrote. “Even now, after I have had three months to examine conditions more closely, it seems to me almost a fantasy when I consider what nature offers man here.” He went on to describe “acorns... as big as hens’ eggs and wild grapevines... heavy with sweet fruit.”

Duden’s writings fashioned a German migration, and as many Germans moved westward, sever-al carried carefully wrapped clippings from their Old World vineyards. Many of these groups trav-eled down the Ohio River from Cincinnati to the Mississippi and up to the mouth of the Missouri River in St. Louis. By 1855, 500 acres of vineyard were in production and wine was being shipped to St. Louis and beyond.

Toward the turn of the century, German immi-grant Michael Poeschel began building Stone Hill Winery. At the time Stone Hill was the third largest winery in the world and the second larg-est in the U.S. Between 1873 and 1904, Stone Hill wines, such as Hermannsberger, Starkenberger and Black Pearl won a total of eight gold med-als at the World’s Fair.

Although Missouri wines faced many troubles over the next few decades, including insidious louse and Prohibition, today a new generation of well-educated winemakers has emerged. Healthier lifestyles and the increasing consumer demand for locally brewed wines have once again moved Missouri’s wine industry back into the global recognition it once had.

Missouri now ranks 11th in the nation and still produce some of the finest wines in the world.

The most prominent Missouri-grown variety is Cynthiana/Norton, supposedly a variety of Vitis aestivalis. Others include Native American grapes, Concord, Catawba and French-Ameri-can hybrids such as Vignoles, Seyval Blanc and Chambourcin. Recently, there has been more interest in planting Vitis vinifera grapes varieties, especially the fine European grapes: Cabernet Franc, Chardonnay, Petit Verdot and Mourvedre.

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Missouri Wine through the Years1837 German settlers established the town of Hermann on the banks of the Missouri River. Although too rocky for many crops, the ground around Hermann was well suited for growing wine grapes. A decade later, Hermann’s wineries were producing more than 10,000 gallons of wine a year. Eventually, more than 60 wineries populated the small town, and by the 1880s, wine lovers in America and Europe were enjoying two million gallons of Missouri wine each year.

1870sA dangerous vineyard pest, the phylloxera louse, destroyed enormous tracts of vineyards in France. Missouri helped rebuild the European vineyards by sending phylloxera-resistant American rootstock to be grafted with French vine cuttings. The resultant vines proved extremely hardy and soon the French wine industry was back on its feet.

Late 1800sItalian immigrants establish vineyards in the St. James area of Missouri. Missouri’s wine industry thrived at the turn of the century with about 100 wineries throughout the state.

1919Prohibition dealt a near fatal blow to the Missouri wine industry. When the 18th Amendment was repealed 13 years later, little remained of the once strong industry. Negative after-effects of Prohibition, in the form of high liquor taxes and license fees, lingered for decades and prevented the wine industry from re-establishing itself.

1960s and 1970sThe rebirth of the commercial wine industry in Missouri began with the restoration of several original wineries. The early pioneers worked hard to regain the former stature of the wine industry amid a slowly changing cultural and regu-latory environment.

1980sA new tax on wine enabled the establishment of the Mis-souri Wine & Grape program. A state viticulturalist was hired to assist in the restoration process and Missouri State Uni-versity’s fruit experiment station began working with wine-makers to determine grape varieties suitable for Missouri’s climate.

Augusta became the first federally recognized American Viticulture Area (AVA) in 1980. The wine regions around Hermann, the southwest Missouri Ozark Mountains and high-lands, and the south-central region around St. James have also been designated as AVAs.

2000The Missouri wine industry in the new millennium is thriving. The number of wineries has increased and Missouri wineries are producing diverse, complex and sophisticated wines that easily earn top awards in national and international competitions.

2003The Norton/Cynthiana varietal is passed in legislation as Mis-souri’s official state grape.

2005The Missouri Wine & Grape Board is formed. No longer an advisory board, the Wine & Grape Board directs the mar-keting and research efforts of the Missouri wine industry.

2006The Institute for Continental Climate Viticulture and Enology (ICCVE) is established. ICCVE, funded by the Missouri Wine & Grape Board, conducts research on grape varieties and vineyard management techniques that contribute to the growth of the wine industry in Missouri and the Midwest.

INFORMATION PROVIDED BY HTTP:// MISSOURIWINE.ORG/HISTORY

Augusta Winery takes pride in their wines, whichare vented in small quantities so special care is given to each lot. It is this attention to detail that enabled Augusta Winery to win the Governor’s Cup for Best Missouri Wine in 2004, 2006 and 2007.

Although Augusta Winery offers a wide assortment of wines, the Chardonel 2008 should be recognized as one of their best. This dry wine has the aroma of apple, pear and fig with a subtle hint of lemon. Aged in stainless steel gives it a crisper acidity, which enhances the nice blend of fruit flavors. The Chardonel works well when paired with seafood or chicken.

For a dry rose wine, La Fleur Sauvage has the pleasant aroma of raspberry, cran-berry and mulberry. This dry rose wine tastes delicious with a wide variety of foods and leaves a refreshing finish on the palate. Not only does Augusta Winery

offer a nice bouquet of white and red wines, but they have an award-winning Icewine as well.

Their Limited Edition Icewine takes their original Icewine recipe and multiplies it by five percent. Instead of the usual 15 per-cent of residual sugar used, this Icewine has 20 percent and is aged in French oak barrels to add richness and flavor. In ad-dition to the extra sugar, this wine, if cel-lared properly, will continue to get better for another 10 years.

At Augusta Winery, the managers and tasting staff are constantly trained on not only the wines they produce, but wines of the world. It is through this training that they can educate and excite their customers about the

merits of their wines and how to enjoy them to their fullest.

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Brief History:

Augusta Winery’s award-winning wines may be enjoyed with locally produced cheese and sau-sage on the outdoor wine terrace or in the Au-gusta Winery Wine and Beer Garden. The gar-den features a spectacular 10-foot grape arbor, a peaceful fountain, craft beers, and free live weekend entertainment from May to October. The Augusta Winery tasting room also features a gift shop, custom labeled wine, gift certificates and gift baskets made to order.

They also have the Owl’s Nest, which is where the winery teaches a variety of wine courses. This building is also used as indoor seating during the winter months and can be rented for cor-porate or private events. Augusta Winery invites their guests to take a scenic drive through the Missouri River Valley and visit Augusta Winery where their award-winning wines and the his-torical atmosphere of Augusta will keep guests coming back time and time again.

Augusta Winery, founded in 1988 by Tony Kooyumjian, is located in the scenic town of Augusta, Mo. which is nestled on the bluffs overlooking the Missouri River Valley. In 1980, Augusta was recognized

as the first U.S. Wine District, or Viticultural Area No. 1, because of its

unique soil, climate, historical significance and quality of wines produced from grapes grown in

vineyards that date back to the 1800s.

HISTORY PROVIDED BY HTTP://AUGUSTAWINERY.COM

Chandler Hill• • • V I N E YA R D S • • •

With its beautiful scenery and comfortable atmosphere, Chandler Hill Winery is a must see. Upon entering the Chandler Hill property, guests will notice the beautiful Chambourcin and Vignoles grapes that stretch out across the hills. Chandler Hill utilizes grapes from choice private Missouri vineyards to complete their selection of regional vintage wines.

Chandler Hill has a wide variety of dry, semi-dry and des-sert wines. Among their top wines is the 2008 and 2009 Riesling, Washington State wine. The 2008 is a blend of Columbia Valley Riesling with German Mosel Riesling that has created a very lush and vibrant wine. Their 2009 is just a tad sweeter. The grapes for this blend were picked a little later to raise the sugar content. With pineapple, peach and fresh kiwi aromas, this sweet wine will have a lasting finish on the palate.

Among their other wines is the Fluesmeier Traminette 2009, a young, fresh wine similar to the classic Gewurz-traminer of Germany. It has the subtle aromas of Asian pear, kiwi and other tropical fruits and the taste of bright lime and nectarine on the palate. Fluesmeier Traminette 2009 is mild in acidity, yet leaves a clean, lasting finish.

Although Chandler Hill has approximately 15 Missouri Choice wines, they also offer four Owner Reserve wines like the Pinot Noir 2009 from Willamette Valley. This Pinot Noir has a rich, burgundy color and the aroma of ripe plum, spiced black cherry, cinnamon and clove. The taste of this elegant wine is absolutely delectable with its fresh taste of mixed fruit, black cherry and vanilla cream.

All the wines Chandler Hill offers are available in their 5,000-square-foot tasting room, which also features a marketplace and fine food restaurant. From the 4,500-square-foot outside balcony, people can enjoy the spectacular view of the wildlife-laden valley, vineyards and a refreshing lake. Chandler Hill also invites people to take a tour of their barrel room and learn how the winery harvest, produce and age their different wines.

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Brief History:In the early 1870s, a former slave trav-eled north from the Civil War-torn South and settled near Defiance, Mo. Befriended by a family who lived on property next to that belonging to the family of Daniel Boone the freed man worked on their farm for many years and married in the 1880s. Eventually, the family deeded him 40 acres of their land, including a hill overlooking the beautiful Femme Osage Valley.

The man’s name was Joseph Chandler who died in 1952 at the age of 103. Chandler Hill Vineyards operates on the same property he once owned. The tast-ing room and winery stands on the site of Joseph Chandler’s modest cabin.

During excavation for the winery build-ing, many century-old artifacts were un-covered, including a shotgun, rifle, stove remnants, buttons and china. These storied relics of Joseph Chandler are on display at the winery. The stones from the original cabin foundation were also carefully removed and are being used as a feature at the winery.

History provided by http://chandlerhillvineyards.com

When Ken and Becky Miller opened the doors to Sugar Creek, they had a vision of family fun and good wine. Although they offer live music, barbecue, danc-ing and a gazebo for special events, they also have a wide assortment of wines.

Each wine is labeled with a poem from an unknown author, but according to Becky, each poem represents that particular brand of wine. With the help of their son Chris Lorch, Sugar Creek has become a nationally recognized name for dry, semi-dry and sweet wines. All Sugar Creek wine is grown and bottled on the estate which gives this winery a homier feel.

Sugar Creek uses both steel and French oak barrels to ferment their 15 different wines. One of their French oak wines is their Chardonel, which is a hybrid of Chardonnay and Seyval grapes. With its full body flavor and subtle hint of butter and citrus tones, this wine is best drank with oysters, poultry, pork and creamy white sauce meals.

For a slightly sweeter wine, the La Rus-tica White wine offers a little more of a fruity taste. Fermented in stainless steel, this wine works well with shellfish,

chicken, cheese and fruits. However, Birdlegs Blush, named after Becky Miller, is one of their better semi-dry wines. Birdlegs Blush is made with a Cham-bourcin grape and fermented in a stainless steel barrel. The skins of the grape are removed after the grapes turn ruby in color and provide a light citrus tone with a lively finish. This wine tastes nice with smoked meats.

Sugar Creek offers a wide assortment of wine-related accessories and locally produced snacks like sausage, cheese and box lunches. They also invite guests to bring their own picnic baskets and enjoy Sugar Creek’s beautiful outside patio. Sugar Creek will have guests feel-ing like they never want to leave with its relaxing and laidback atmosphere.

Located 12 miles southwest of Highway 40-61 on the river bluffs between Defiance and Augusta sits the family-run

winery of Sugar Creek.

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Brief History:Not long ago, the idea of running a wine business on the river bluffs between Defi-ance and Augusta was little more than a fantasy for the Millers. In fact, their dream was a more modest vision of moving from a Kirkwood home to one they hoped to build in the Sugar Creek Trails subdivision. Ken Miller was working in food-related sales and Becky Miller was employed as a teacher in the Brentwood School District.

“We talked about wine country so much that I think our friends wanted us to put our money where our mouths were,” Becky Miller said. “Then one day this property became available and it was brought to our attention. And soon we were at the point of having a contract and having to sign on the dotted line.”

Becky Miller said she and her husband were looking at it over breakfast at Bob Evans in Sunset Hills when Ken said either do it now, or forget it and never look back.

“We decided to go for it—and there I was sitting in that restaurant with tears stream-ing down my face,” Becky Miller said.

History provided by http://sugarcreekwines.com

Montelle credits their success in producing outstanding wine to their vineyards and the land’s unique soil. According to Matt Sparnes, marketing director for Montelle Winery and Augusta Winery, they farm their vineyards with a respect for the land and the environment.

As a result, our wines are fresh, fragrant, focused and well balanced, but most of all, they express the uniqueness of our vineyards. We also aspire to reveal the pleasures of paring fine wine with food, ac-cording to http://montelle.com

In fact, it is Montelle’s attention to detail that has enabled them to produce wines, which are continu-ously recognized for their stellar quality.

One of these high quality wines is their Himmelswein, which is made from Ca-tawba grapes harvested two weeks early. This early harvest gives this wine a taste of green apple on the front palate and a subtle hint of lemon and honeysuckle on the finish.

Montelle suggests spicy foods and aperitif with this semi-sweet wine.

Another distinguished wine from Montelle is its Dry Vignoles, a French Hybrid wine.

Fermented and aged in stainless steel, this wine offers a hint of wild strawberry and pineapple. Montelle’s website

suggests this wine with creamy pastas, and Asian and spicy foods.

Although Montelle Winery offers a wide variety of wines, they also provide a sweet

dessert port wine. Their Cynthiana Port wine can be cellared up to 50 years and is a deep, beautiful,

burgundy color. Made from ripe fruit, its full body flavor is best served with cheese, nuts and dessert.

Montelle Winery is also the first winery in Missouri to have a distillery where they produce four kinds of flavored brandy: apple, peach, cherry and grape (grap-pa). With their knowledgeable staff and marvelous scenery, people will remember their experience for years to come.

A place of god-like views and remarkable wines lies on top of the Osage Ridge. Montelle Winery is nationally known for its Dry Vignoles, Cynthiana and Port wines. However, Montelle has won

many medals for its other styles, including the 2008 Missouri Governor’s Cup (best overall wine).

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Brief History:The Augusta region was nationally known for its wine during the 19th century, but the Prohibition halted the state’s winemaking for decades. Then, in the late 1960s and early 1970s, a few pioneering souls began to refurbish the old vineyards and winery buildings.

One of these pioneers was Clayton Byers, who founded Montelle Vineyards in 1970. Present owner and wine maker Tony Kooyumjian later purchased the winery in 1998.

History provided by http://montelle.com

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Serenity Valley Winery

Serenity Valley Winery entered two wines in the 2011 Finger Lakes International Wine Competition and both received awards.

Their Velvet Rhapsody received gold and Perfect Pair took a silver medal.

Serenity Valley is known by their customers for their boutique wines, custom labels and for having a wide variety of retail items, such as, wine accessories, gift baskets,woozies (insulators), and openers.

Although they offer a wide array of different wines, there are a few that stand out from the others. Fall in St. Charles is a semi-dry Riesling with a medium bodied taste and favored for casual events. Another good white wine offered by Serenity is Dorf Geheimnis Village Secret which is a Gewürztraminer wine. Secret is a very fragrant and robust wine, which is popular in both Germany and the Alsace region of France. With its full body and fruity taste, with a little spice, this wine is good for those romantic meals or more formal events.

Located in O’Fallon lies one of St. Charles seemingly hidden secrets. Serenity Valley Winery (SVW) is considered a micro-winery that provides a touch of Tuscany. With their award winning wines, SVW is well on their way of

being one of the top 10 best wineries in the state.

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Here is a list of some of their other stellar wines:

White WinesGolden Pleasures (Australian Chardonnay), Summer Breeze (Pinot Grigio), Shimmering Falls (Sauvignon Blanc), Memories (Pies porter) and Picnic Time (Blush).

Red WinesMoonlight Mystery (Amarone), Moonlight in St. Louis (Cabernet Sauvignon), Restful Evening (Merlot), Flight

(Cab/Shiraz), Inspiration (Cab/Merlot), Midsummer Night (Sangiovese), Perfection at Dusk (Pinot Noir), Old

Mill Stream (Zinfandel), Sentimental Journey (Shiraz) and Vieux Chateau du Roi (Meritage).

Boutique WinesWaterbury Currants (Black Currant Merlot), Fiery Opal (Cranberry (Shiraz), Spring Blossoms (Green Apple Riesling), Just Peachy (Peach Chardonnay), Serenade (Peach/Apricot Chardonnay), All that Razz (Raspberry Blush), Perfect Pair (Pear Riesling) and Velvet Rhapsody (Raspberry Zinfandel).

Specialty WinesFirst Frost (Ice Wine): A decadently sweet and rich ice wine.

Burning Embers (Port): A wonderful blend of grape varieties Chocolate (Port): Warm and sultry, this favorite brings a

new level of enjoyment for both beginning and experienced port fans.

BY SHANE M. RICEBEER, BEER, AND MORE BEER

OLD MILLSTREAMInn

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IT’S SAID A FINE BEER MAY BE JUDGED WITH ONLY ONE SIP, HOWEVER, ITS BETTER TO BE THOROUGHLY SURE. THANKFULLY THERE IS ONE PLACE IN

ST. CHARLES THAT ALLOWS US TO JUDGE ALMOST ALL OF THEM AS THOROUGHLY AS WE WANT. OLD MILL STREAM INN, LOCATED IN HISTORIC

ST. CHARLES IS THE PUB’S OF PUB’S WITH A CONSTANT STOCK OF MORE THAN 100 DIFFERENT BEERS ON HAND EVERYDAY.

Old Mill Stream has beers from all over the country but prides themselves on having beer from all over the world. Even bet-ter, not a single beer at Old Mill Stream is served out of a tap, but is poured from the bottles they came in.

Old Mill Stream General Manager and beer coinsure David Capps said Old Mill Stream has been a bar since the late ‘80s. However, after a fire took out most of the building, they have remodeled both the downstairs and upstairs to accommodate both bar and full restaurant.

According to Capps, part of the success Old Mill Stream has had, is do to their very knowledgeable staff. “One good thing is our staff has tried them all,” Capps said. “I wouldn’t say that’s a prerequisite for being on staff here, but it certainly helps.”

And believe me with their wide variety of beer it could take months before getting to them all. Some old Mill Stream’s select beers include Unibroue, a Canadian Ale that depending on what style you get can have anywhere from nine percent alcohol down to 6.2 percent. But they also carry imports such as Aventinus, Paulaner and Weihenstaphener Kristall Weiss, which are all German beers. But Old Mill Stream does not discriminate when it comes to beer because they are also big support-ers of microbrewers. Small companies like Boulevard Wheat, Anchor Steam and even Blue Moon keep a ready supply at Old Mill Stream.

However, beer is not the only thing on their list. Old Mill Stream also makes their own pepper vodka that is GARUNTEED to warm you up from the inside out. Stored in what resembles a water tank, Old Mill Stream let’s their vodka marinade in a seven pepper blend and suggests trying it in a spice Bloody Mary; but dares you to try it straight.

So come and enjoy all Old Mill Stream has to offer. From their large assortment of beer, liquor and home made ‘spice’ to their great tasting food and outside din-ing next to a vintage water wheel, this pub invites everyone, of age, to come and have a good time. And remember beauty lies in the hands of the beer holder… Drink safe, don’t drink and drive.

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OLD MILLSTREAMInn912 South Main Street St. Charles MO. 63301

636 - 946 - 3287

withRebakah Ross;

“In a Stranger’s Eyes”Author of

Q&AQ&AWHAT CAN YOU TELL US ABOUT YOUR BOOK?

It’s a story about a woman in her ‘40s who’s a photogra-pher, a model and an author who builds her dream house until the doors slam behind her and she is confronted by the strangers and victims from her past and the crimes they have committed. When she becomes distracted the visions stop. However, left with her thought’s the visions start up again and force her to relive the horrible crimes they were part of. At times these visions make her do things that

would be out of the ordinary for her.

WHERE DID THE IDEA OF THE CHARACTER FOR THE BOOK COME FROM?

It took two years and nine months to get together before I actually sat down and wrote the whole book in a few weeks time. And actually I dreamt up most of the book. I’d write my notes in the morning when I woke up. As far as names for the characters, I had a lot of help from other

people coming up with those.

IS THIS YOUR FIRST OR SECOND BOOK?

This is my first book. My second book goes to production on July 1 and is called “Behind Closed Doors,” which is part of a three book series. The first one is “In a Strangers Eyes,” the next is “Behind Closed Doors” and the last one is “A New

Beginning.” I’m writing a total of 10 books for Tate Publishing with four of them being children’s books.

WHERE CAN PEOPLE FIND COPIES OF YOUR BOOKS?

Just about anywhere and everywhere. Places like Tate Publishing’s website (http://tatepublishing.com),

amazon.com, Barnes and Noble, Wal-Mart, & Target.

Fireworks Every

Friday!!!

Kids Run the Bases After Every Game!

636-240-2287 www.rivercityrascals.com

May 20th June 3rd June 24th

July 8th July 22nd July 29th

Friday Game Dates:

Dog Pound Patio Now Open All-Inclusive Food and Beverage Just $25 per ticket!

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*Away *Home May 2011

All Game Times (local time)

*Away *Home

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June 2011

WEST EVN - Evansville Otters FLO - Florence Freedom GAT - Gateway Grizzlies NOR - Normal Cornbelters SIM - Southern Illinois Miners

EAST RCK- Rockford RiverHawks LEC - Lake Erie Crushers TCB - Traverse City Beach Bums WAS - Washington Wild Things WCT- Windy City Thunderbolts

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111 North Lincoln Drive Troy, MO. 63379