Feast Magazine - February 2015
Feast Magazine - February 2015
English | HQ PDF | 92 pages | 24 MB
English | HQ PDF | 92 pages | 24 MB
Feast Magazine delves deep into the Midwest's culinary scene for the latest on restaurants, cooking, gadgets, kitchen and dining room decor and recipes from top chefs.
The February issue of Feast is a celebration of winter, featuring a profile of a St. Louis brewer who is having an impact on the national beer scene, a trip to a small family-owned dairy in Osborn, Missouri, and a cooking feature that shares how to make chocolate bark in creative flavor combinations at home.