St. Louis Union Station Hotel Taste
At St Louis Union Station Hotel, Chef Russell Cunningham brandishes an artistic edge in perfect fine dining style by using fresh local ingredients as his basis for classic and modern dishes. For the Grand Hall you’ll find an assortment of small plates that, ordered in combination, offer an entire, satisfying meal themselves. The Stuffed Meatballs are filled with mozzarella, pepper jack and mascarpone cheeses making a rich, creamy center. It’s served over a tomato-olive fondue with focaccia toast, pecorino and red wine reduction.
Travelogue: Laos
My friend and I were driving through north Laos at the end of my trip, and I asked why there aren't any homeless people. He told me that the Lao people are heavily devoted to their families. What money is made from working at the market or fields is then used if a family member is sick or needs a better place of shelter. It struck me how compassionate that is and something I don't see enough here in the states.
The Waters, Hot Springs
Nineteenth century-old hotels have survived the eras--The Arlington being the most prominent of them all--while bed and breakfasts dot the mountains and neighborhoods beyond the downtown streets. But there’s a new kid on the block, as in just-a-couple-of-months-old-new. The Thompson Building, across from the last bathhouse on the “Bathhouse Row,” underwent a multi-million dollar renovation over the last couple of years, and has culminated in one beautiful, astonishing piece of hotel real estate. The building is now called The Waters, a full-service boutique hotel that is completely fresh and modern, contrasting completely with its surroundings.