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DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
(Laura Simon)
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DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
(Laura Simon)
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DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
(Laura Simon)
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DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
(Laura Simon)
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DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
(Laura Simon)
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DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
(Laura Simon)
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DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
(Laura Simon)
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DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
(Laura Simon)
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DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
(Laura Simon)
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DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
(Laura Simon)
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DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
(Laura Simon)
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DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
(Laura Simon)
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DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
(Laura Simon)
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DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
(Laura Simon)
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DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
(Laura Simon)
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Finishing touches are put on steaks at 36 Restaurant & Bar in downtown Cape Girardeau.
(Laura Simon)
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John Eric Klein, co-owner of 36 Restaurant & Bar in downtown Cape Girardeau, carries a tray of wedge salads from the kitchen.
(Laura Simon)
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Chef Houston Sutton prepares a pork chop for a customer at 36 Restaurant & Bar in downtown Cape Girardeau, carries a tray of wedge salads from the kitchen.
(Laura Simon)
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Chef Houston Sutton prepares a pork chop for a customer at 36 Restaurant & Bar in downtown Cape Girardeau, carries a tray of wedge salads from the kitchen.
(Laura Simon)
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A wedge salad heads to a customer at 36 Restaurant & Bar in downtown Cape Girardeau, carries a tray of wedge salads from the kitchen.
(Laura Simon)
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Gabriele Ruggieri, general manager of Ciao Ristorante + Enoteca in Cape Girardeau, eats a lunch of spaghetti all'amatriciana, Monday, Dec. 21, 2015.
(Laura Simon)
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Gabriele Ruggieri, general manager of Ciao Ristorante + Enoteca in Cape Girardeau, eats a lunch of spaghetti all'amatriciana, Monday, Dec. 21, 2015.
(Laura Simon)
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Gabriele Ruggieri, general manager of Ciao Ristorante + Enoteca in Cape Girardeau, eats a lunch of spaghetti all'amatriciana, Monday, Dec. 21, 2015.
(Laura Simon)
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Gabriele Ruggieri, general manager of Ciao Ristorante + Enoteca in Cape Girardeau, eats a lunch of spaghetti all'amatriciana, Monday, Dec. 21, 2015.
(Laura Simon)
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DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
(Laura Simon)
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DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
(Laura Simon)