Published: Jun. 16, 2022 at 4:23 PM CDT|Updated: Jun. 17, 2022 at 1:00 AM CDT
For Lisa Nicholas-Kandel, the route to owning her own restaurant started small- with just a batch of Baklava. The classically trained dancer always liked cooking, but she never saw it as a professional path. Then one day she made her now-husband Joe her Baklava, and he was so in love with the dish he told her, "You’ve got to sell this."
Before long they were in several stores, and the couple was driving as far as Columbia to deliver it. From there it was one stroke of fate after another until the couple was in their current space on Kirkwood road. Now, they make some of the best Greek food in the region, and Maurice learned her secrets in the kitchen. Well, not all of them- he got in trouble when he tried to sneak a peek at the top-secret recipe book.
A dynamic father-son duo is bringing the best breakfast in St. Louis to South City! This week on Neighborhood Treasures, News 4's Maurice Drummond heads to Hatch'd, and meets a dreamer, a maestro of the kitchen, and the man behind the smoke.
St. Louis may be known as a baseball town, but it's also the center of the chess world! This week on Neighborhood Treasures, we take a look at the home of American chess, how St. Louis built itself into a global destination for the game, and teach Maurice how to keep up with the best players.
At Kyle's Sports Cards and More, the old becomes new again. With more than 5 million cards, thousands of comics, and entertainment memorabilia that spans his decades in the business, Kyle Claxton takes Maurice through the joy of collecting, how the past becomes present, and what it feels like when a heavyweight champ comes in to take a look
In the heart of Maplewood is a butcher shop dedicated to local farmers, customers and animals. Chris Bolyard spent years in the restaurant industry, and was inspired to give the region a place to buy meat that was not only of the highest quality, but was raised ethically, responsibly, and wouldn't be wasted. On this week's episode, Maurice heads inside the cutting room to learn about where our food comes from, and what it takes to make that process as locally conscious as possible.