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When August Mrozowski opened American Harvest Eatery earlier this year in Springfield, he wanted to focus the menus around locally grown foods.

From schnitzel to spaetzle, the cuisine of Germany is available each month to members of the Springfield Motor Boat Club, a private club on Lake Springfield.

Walk into McCormicks Smokehouse Restaurant and you'll be hit with the aromas from the in-house smokers, two of them, nestled in a corner of the kitchen. 


Small, homey and fragrant with the warm aroma of freshly baked ciabatta loaves stacked in a basket near the door, Angela's A Taste of Italy at 1535 S. MacArthur Blvd. is a nice place to come in from the cold, have a cookie and buy a few authentic Italian staples for supper.



For D'Arcy's Pint and Dublin Pub, St. Patrick's Day is a marquee event.



When Archer Bailey bought Robbie's restaurant 20 years ago, the only dessert on the former owner's menu was plain ol' cheesecake.

Over the years as a chef at several restaurants in Texas, Bailey had picked up quite a few dessert recipes, specifically pies. He decided to toss the cheesecake off the menu and pie took over, much to the delight of the Springfield community.



On an early Thursday morning, Kayli Loafman studies a fluffy, white face and realizes she needs orange icing to complete her masterpiece.



When Mike Novel and Samah Hassini got married in St. Thomas in September, they took part in a chef's tasting of an eight-course menu at the restaurant located at their resort. While it was a romantic and delicious experience for the couple, it also inspired potential new items on the menu of Indigo restaurant, which the Novels now run.


Artists through the ages have established their reputations in clay, paint, glass - all sorts of mediums. Paige Meyers and Melanie Dineen are making their reputation in frosting and tasty cake.

That big dinner party is coming up, but a caterer has been hired, so no worries.

The house is clean, family members have been sternly admonished to keep it that way and then catastrophe strikes - the caterer has been called out of town.

If protein is the canvas, then spices are the paint. Chefs can take diners all over the world depending on how they paint the meal.

From bacon for breakfast to stuffed pork chops for dinner, the "other white meat" is tasty, succulent and can be dressed up quite nicely for those upscale occasions when a slab of ribs just won't do.

"Donuts. Is there anything they can't do?" - Homer Simpson

The versatile egg can be as upscale as filet mignon eggs Benedict on a breakfast tray with a perfect rose or as casual as scrambled eggs on a piece of toast folded in half like a piece of New York pizza and wolfed down on the way out the door.

The classic sauce that Sicilian grandmothers let simmer on the stovetop for hours is just a twist of a lid away, and it has its roots in Springfield. About six years ago, Joe Jannazzo decided to market the family sauce made famous at the Track Shack at Third and Laurel streets.

Caviar conjures up images of exclusive and intimate parties; of exquisite hors d'oeuvres; of crisp table linens, fine crystal and million-dollar deals consummated with a casual handshake.

Fish -- glazed, fried, poached, baked or broiled -- tastes great, but a cooking mistake can ruin it. There are ways to make sure the catch of the day doesn't end up in the trash.

Beef can be just as elegant as something wrapped in classic puff pastry. While a standing rib roast is impressive when entertaining, there are other tony beef recipes to tempt even the most jaded palate.

Health-conscious diners who wanted small tasty bites of food are responsible for helping to spawn the growing trend of restaurant sushi bars. Diners belly up to the bar, sometimes with chop sticks in hand to demonstrate their sushi knowledge as well as their manual dexterity with wooden eating utensils.


If it's been awhile since you've tried sugar-free candy and you remember an unpleasant taste or unusual texture, Rob Flesher would like you to give it another try.


Looking for a perfect way to end a meal? Try these local desserts:

When guests say "cheese, please," don't be limited by the pedestrian Cheddar, Swiss and Monterey Jack. Be adventurous and look to different countries for different tastes. And don't limit your cheese to a plate - grate it, slice it and crumble it.

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