Let Them Eat Art!

Friday, JAnuary 25th, 6-8 PM @ CAL


Tickets available at the door, while supplies last!

Barred Owl

Barred Owl Butcher & Table

Chef Jon Watkins

We bring seasonal, local ingredients and a whole-animal philosophy to the table in Columbia, MO. Our fare is inspired by Missouri's bounty and the changing of the seasons. Every dish and cocktail we produce is guided by our conscious and constant effort to source responsibly and prepare food deliciously.

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Range Free

Chef Anna Meyer

The need for convenient, safe food is no stranger to Anna Meyer. She moved to Columbia in 2006 to attend the University of Missouri and completed her Masters in Art History in 2008. Over the next 8 years, Anna baked and decorated cakes professionally in local grocers. In 2009, after 2 years, 7 doctors, and one vengeful chili cheese dog, she was diagnosed with extensive food and environmental allergies. Allergic to 7 of the Top Eight, all grains, yeast, many fruits, vegetables, chocolate, & spices, both cooking at home and dining out became a challenge and commercial bakery positions became detrimental to her health. In 2012 Anna began catering to the needs of allergen-free and specialty diets throughout Columbia. She has built a specialty baked goods following, all in need of a local eatery servicing their needs, but most importantly, understanding the needs of a specialty diet as no other establishment in Columbia can.

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Hoss’s Market and rotisserie

Chef aaron butler

Hoss's Market offers quality meals at an affordable price. We are a gourmet market and rotisserie that uses fresh ingredients to offer delicious, made-from-scratch meals for dine-in or carry out. We know our regulars on a first name basis and treat everyone like family.

The Wine Cellar and Bistro

Chef Crystal hartman

Crystal Hartman, sous chef and pastry chef for The Wine Cellar and Bistro. 

Crystal has been working in the food service industry since 2007. She has worked as pastry chef for Broadway Brewery, 44 Stone and 44 Canteen. She has been working at The Wine Cellar and Bistro since 2015, and is currently sous chef and pastry chef.

The Wine Cellar & Bistro showcases the best of mid-Missouri's local and organic foods paired with our Wine Spectator award-winning wine list. In addition to supporting our talented local farmers, we also feature a seasonal "Seed to Table" menu created from heirloom vegetables that were selected from seed by our chef, and grown on our own certified organic farm just outside of Columbia.

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room 38

Chef Jeremy bowles

Jeremy Bowles, born and raised in Rolla, MO, graduated from the University of Missouri, Columbia, with a Bachelors degree in hotel and restaurant management in 2004. From there Jeremy went on to cook for a variety of restaurants around Columbia, learning under each chef and taking his progress with him. As kitchen manager of the former Forge & Vine, Jeremy decided he was ready to write his own menu, and in August of 2008 opened Room 38 Restaurant & Lounge. Since, Jeremy has wowed Columbia with an eclectic menu offering a wide variety of creative plates for any palate.

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Pizza Tree

Chef John Gilbreth

Pizza Tree opened at 909 Cherry Street in October 2014, equipped with a Pizza Master oven and a great crew filled with pizza dreams. Johnny G, pizza dreamer #1, opened the shop after working in pizza restaurants for years, embarking on a pizza odyssey, opening & closing the first Pizza Tree in Mojo’s, and making many pies along the way. 

Whether you're ordering a classic pie or something more adventurous, Pizza Tree will deliver on quality, taste. and fun. We use the best ingredients we can find, and make as many things as we can in house. Starting with the best flour milled in America and finishing with your addition of Kill Da Wabbit hot sauce, our pizza is delicious and pretty darn special. 

Step into the pizza shop, or the Treehouse as we like to call it for a slice of Columbia culture with your slice of pizza. We love being a part of the downtown community and contributing to the quirky & fun center of our city. We proudly display pizza art throughout the shop and fully support everyone's right to pizza party as hard as they would like.

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Bleu Catering

Chef Kyle Demars

Bleu Catering and Events has been a staple of the Columbia food scene for ten years beginning with Bleu Restaurant & Wine Bar and now as Bleu Events. We’ve forged friendships with the best businesses in Columbia to handle everything from invitations to venue, florals to drinks, and even lighting to ensure your event is perfect from start to finish. We love making memories from the Columns to the Capitol and can’t wait to create memories for you.

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Smokin Chicks BBQ

Chefs Lissa and Chick Orscheln

Chick and Lissa started in the restaurant business when they opened a Breadeaux Pizza franchise in Columbia in 1996.  They enjoyed the restaurant business but wanted more freedom to create than a franchise allowed.  After they sold the franchise back to corporate, a family friend gave them great advice: Do what you love and Smokin Chicks BBQ was born.  Chick has had a life-long passion for creating amazing bbq from ribs to brisket.  This passion is one his family and friends enjoyed and now he shares it with his customers.

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35th on Main

Chefs Cindy Nilges and Andrew Haller

This mother and son team are Southern California natives. They both have experienced a few years here and there in the Midwest, before moving here permanently in 2008. Chef Cindy Nilges had been working in the restaurant industry for years before deciding to go to culinary school. She graduated from Le Cordon Bleu in Pasadena, CA. In 2005, And has continued working and learning from chefs and restaurants ever since. Her son Andrew Haller, learning the culinary trade along the way and falling in love with it decides to stay the course and learn as much as he can, as fast as he can. After a few short years he lands himself in the Missouri governor’s mansion at the age of twenty-three as the youngest chef for the Governor.

Cindy and Andrew open up 35th on MAIN in September of 2018. Their food style is influenced by each of their backgrounds, their environment, their styles, and their taste buds mixing Latin, So Cal, Europe, and the Midwest. Their goal is to create a dish that welcomes you in and comforts the soul, using locally sourced ingredients as much as possible and the worlds bounty.


Midici italian Kitchen

Chef Jamie wesley and bartender treven Smith

Our certified pizzaiolos (pizza makers) invite you to select fresh, natural, high quality, mostly non-GMO ingredients to create your ideal Neapolitan Pizza in the open, center-staged bustling kitchen, also known as “the heart”. We meet rigorous gastronomic rules to serve authentic Neapolitan Pizza famously known for its chewy, crisp dough and topped with all-natural ingredients. All baked to perfection in 90 seconds. Staying true to Neapolitan heritage, our dough is made with only four fine ingredients – non-GMO double zero flour imported from Naples, pure water, sea salt and live yeast. The authentic and pure garnishes include – crushed non-GMO Italian peeled tomatoes, fresh whole mozzarella and non-GMO, Italian extra virgin cold-pressed olive oil.

We also serve appetizers (antipasto), fresh signature salads, authentic Italian gelato, and our famous Nutella® calzone. Our selection of drinks includes wood-fire roasted coffee, a gourmet tea collection, craft beer selected by our certified cicerone© (beer chef), and a collection of wines selected by our sommelier to reflect a mix of American classics, flavors of Italy, global highlights, and local staples – all with pairing in mind.

Treven Smith grew up in Mid-Missouri and has been a skilled bartender in Columbia for 12 years. Currently holding positions as the Taproom Manager at Dogmaster Distillery and as a bartender at The Quarry, but is also a freelance bartender for special events. Smith grew a love for bartending & craft beer while working at 44 Stone which quickly evolved into spirits and cocktail creation at 44 Canteen. He loves educating his patrons and excels at creating a warm, fun and inviting atmosphere.



Bartender Kelsey Parker

Bleu Events has utilized our extensive catering and event planning expertise to conceptualize our very own state-of-the-art lounge and event space in Columbia, MO. Pressed is a Bleu concept that offers an exclusively beautiful view of the Downtown area while specializing in craft cocktails, small plates and premium service.

The Bohemian cave

Chef Anthony stitt

The Bohemian Cave specializes in creating unique pies with bold flavors using the freshest ingredients around. After traveling the world, Chef Anthony Stitt has come back to his roots in Missouri to bring you the most creative pies.