The family farm – called Timber Farms – dates back three generations and is in the Big Springs region of the southern Missouri Ozarks. This truly wild and beautiful area abounds with vast tracts of oak forest, clear springs, caves, and sparkling streams. The humid microclimate and oak/hickory forest along Sinking Creek, which runs through the Hellmuth’s farm, provides ideal conditions and substrates for cultivating shiitake mushrooms. By blending Ozark ingenuity, traditional Japanese techniques, evidence-based sustainability philosophies, and a lot of hard work, they have expanded the shiitake production to over 25,000 logs. Believe it or not – they grow many of their mushrooms in a converted carriage house in the Central West End.

Take Root Hospitality is offering several exclusive dining experiences this holiday season.

Tempus’ new concept will focus on unique pop-up dinners, rich with storytelling and culinary history, featuring local food + beverage artisans as well as celebrated local chefs. With the exit of previous Chef Ben Grupe, Tempus Owner Peter Brickler has brought on the culinary team of Vito & Amy Racanelli to lead Tempus’ next chapter. The husband and wife duo will bring with them over 20 years of culinary expertise in the restaurant industry.

In order to serve guests year-round, Taqueria Morita is moving indoors following a highly successful first season. The restaurant, which opened in the garden-side pavilion space at Vicia last May, is taking up residency at Winslow’s Table this winter.