Taste of Missouri Mixer    [Print This Page] Time: 6 p.m. Date: Friday, Sept. 12 Place: Mizzou Arena Register The St. Louis Stompers Celebrate Missouri's heritage with the Taste of Missouri Mixer, a casual event featuring a tasting menu of local and regional products, from artisanal cheeses and local wines to farm-raised meats and seasonal produce. The evening will be an inspiring showcase of Missouri's finest products with menu assistance from AgriMissouri, the organization representing the state's agricultural producers. Music will be provided by the St. Louis Stompers, a seven-member jazz ensemble that plays a mixture of Chicago and New Orleans-style traditional jazz. The group, formed in 1981, has been a crowd-pleaser at jazz festivals and engagements around the country, including the Bix Beiderbecke and Cedar Basin Festivals in Iowa, the Suncoast Dixleland Jazz Classic in Clearwater, Fla., and the Orange County (Calif.) Jazz Festival, among many others. "From traditional jazz tunes to swing, the Stompers attack each with vigor and gusto. Musically tight, technically astounding, laced with humor, and always entertaining, they will have you calling for more. Luckily, they have more!" said Wayne Arihood, director of the Great River Jazz Fest in La Crosse, Wis. [News Release Available] Taste of Missouri Menu Soup, Salad and Bread Station Roasted Missouri Corn Chowder Seasonal Greens Salad Bar with Assorted Toppings and an Array of Homemade Dressings Classic Spinach Salad with Crisp Bacon, Red Onion, Mushrooms and a Country Mustard Vinaigrette Array of Artisan Breads and Rolls offered with Assorted Spreads and Herbed Oils Carved Cured Smoked Pork Steamship Round served with a trio of relish to include Classic Corn Relish, Smoked Tomato Chutney and a Country Mustard Relish Grilled Marinated Flank Steak with Ozark Mountain Wild Mushroom Sauce Roasted Eggplant and Seasonal Squash Layered Lasagna Fried and Herb-Breaded Missouri Catfish Roasted Root Vegetables with Local Honey and Brown Sugar Glaze Baked Stuffed Tomatoes with Creamed Spinach Assorted Toasted Ravioli Red Skin, Yukon Gold and Purple Potato Bar with Assorted Toppings to Include: Sour Cream, Chives, Shredded Cheese, Bacon, Cilantro Lime Marinated Black Beans, Sautéed Mushrooms Beverages Freshly Brewed Coffee and Decaffeinated Coffee Iced Tea and Iced Water Cash Bar Desserts Trio of Chocolate Truffles Chocolate Dipped Strawberries Raspberry Macaroons Bourbon Chocolate Pecan Pie Bites Gooey Butter Cake Bites Culinary Team Leaders: Sarah Copeland Recipe Developer Food Network Sarah Copeland, BJ '99, has melded journalism and culinary arts in her unique career as a recipe developer for the Food Network in New York City and as a contributor to culinary projects across the country. After graduation, she worked in New York editing photos for Glamour magazine and O, the Oprah Magazine. In 2000, Copeland enrolled in The Institute for Culinary Education and began working as a recipe tester and assistant food stylist for magazines such as Redbook and Food & Wine. Her varied experience includes working at a chateau and cooking school in Provence, France; as a private chef in St. Tropez, France; and as a pastry cook at Daniel Boulud's three-star restaurant Café Boulud in New York. At The Food Network, Copeland hosts a food blog where she chronicles her food favorites and finds. She has worked on many projects throughout her career, including contributing to the cookbook How to Boil Water, working on Iron Chef America, and developing recipes and articles for Rachael Ray Magazine, Saveur, Artful Living magazines and others. Copeland has won several awards, including the Julia Child Award from the International Association of Culinary Professionals and the Women Chefs and Restaurateurs Award for Food Journalism. In 2006, she won the William R. Burleigh Award for Distinguished Community Service for her volunteerism with Share our Strength, a national hunger-relief organization. Daniel M. Pliska, C.E.C. Executive Chef University Club Daniel Pliska is the executive chef for the University Club of Missouri and University Catering. He directs a kitchen staff of 25 to 30 in the Reynolds Alumni Center, where he has worked since 1998. Pliska has trained and worked in cooking and pastry at first-class hotel and restaurant kitchens in Washington, D.C.; Dusseldorf, Germany; and New Orleans. His 30-year career in the culinary field has included 15 years as an executive chef in private clubs and hotels. He is a certified executive chef with both the Club Corporation of America and the American Culinary Federation (ACF), where he has won 10 awards and medals in cooking and pastry. Locally, Pliska has won the Iron Chef Final Showdown and was a finalist in the AgriMissouri Culinary competition and the Parade of Taste in Kansas City. In 2006, he was asked to prepare the dessert and chocolate course for the prestigious American Academy of Chefs dinner in St. Louis. Pliska has authored more than 20 articles on culinary and pastry arts for the National Culinary Review, Club Management, Pastry Arts and Design and Columbia Home magazine. He is a member of the American Culinary Federation Central Missouri Chapter and the International Association of Culinary Professionals. Close Window