Get Wrapped Up In The VineBy Kathy Roberts — LO Profile Editor | Photo By Jordan Weaver

The Vine, on KK across from the old Dogwood Hills Golf Course, started as an art gallery about nine years ago. It then morphed into a wine bar, then began serving pizza and paninis and finally became a full-service restaurant. It has a semi-fancy menu of beautifully ethnic foods that are warm and inviting and remind you of home (if you lived off the Mediterranean).

Craig and Ruthi Sturdevant of Jefferson City are the owners. Ruthi is the Dean of the College of Behavioral and Technological Sciences at Lincoln University of Missouri and Craig is the Owner of Environmental Research Center where he is an archaeologist. They are both great art lovers and Craig is quite the cook. He came up with the restaurant’s delicious balsamic vinaigrette recipe. They have a Lake house just down the road from The Vine and love to pop in on the weekends to visit with the regulars.

Get Wrapped Up In The VineCraig, an art lover, wanted to have an art gallery at the Lake. Because he enjoys wine, and the design works well, it made sense to add the wine bar, then the restaurant. They showcase mostly local artists from Missouri, with an occasional national show and the Camdenton High School art show in March.

Elizabeth Halliburton runs The Vine. She says, “I have always loved food. My mother owned a homestyle bakery in central Texas my entire life and she was a master at dinner parties and entertaining, so it just runs through my blood. When I was 15, my sister taught me how to make Chicken Jerusalem. It is my go-to recipe for dinner parties and special guests.”

Elizabeth’s favorite part about being at The Vine is pleasing the customers. She’s the only server, and is out with the patrons, visiting and making sure they have a great meal and evening. She’s planning to offer cooking classes where people can enjoy a glass of wine or two while preparing a delicious dinner.

She is married to Jay Grave, a Lutheran pastor and full time professional tournament bass angler. They have 2 daughters, Isabelle (13) and Ilsa (7). Elizabeth started at the restaurant as a part-time waitress and never told anyone about her cooking abilities. Then a little over a year ago, The Vine was in need of a chef and she asked for a chance. “If we hadn’t done this, I would have never known how much I truly loved to be a chef and how much fun it is to be part of such a great group of co-workers at The Vine,” she says.

The restaurant has an excellent tapas selection with some of the best handmade crab cakes you’ll ever find. They make their pizza dough daily, and each pasta dish to order with sauces from scratch. It also boasts one of the best Indian-style curries at the Lake. The food has been called amazing and awesome! There also are steaks for the bigger eater and much lighter options for others.

Some of their specialties include Sun-dried Tomato and Chicken Curry served atop pearl couscous; Baked Caprese Salad; Steamed mussels in a white wine and butter sauce or spicy Mediterranean sauce; Grilled Alaskan Salmon with a Balsamic Glaze; Seafood (crab, lobster and shrimp) Farfalle Pasta in a smokey Gouda and bacon cream sauce; and Chicken Jerusalem.
[title size=”1″]Chicken Jerusalem[/title]

  • 6 – 8 Boneless, skinless chicken breasts (or 1 whole cut-up chicken — this will make the chicken juicier)
  • Salt and pepper to taste
  • ¾ cup diced red onion
  • 2 tablespoons olive oil
  • 2 cups sliced mushrooms (I like simple button, but baby portabellas are good too)
  • Favorite white wine for cooking (I like touse La Fayette White Bordeaux)
  • 1 can artichoke hearts (tear up half and leave the other half whole for presentation)
  • ½ cup heavy whipping cream
  • 3 cups fresh baby spinach

Get Wrapped Up In The VineSeason chicken with salt and pepper to taste and set aside. In a large skillet sauté red onion and mushrooms in olive oil over medium heat until slightly wilted. Add chicken to skillet; brown slightly on each side. Add wine until it’s about ½ inch up the side of the skillet. Reduce heat to low. Simmer for about 20 minutes.

After 20 minutes, add artichoke hearts (being sure to keep some intact to preserve for presentation). Continue to simmer with lid on. Simmering time will depend on choice of chicken, bone or no bone.

When chicken is done, remove some of the veggies and all of the chicken and place onto a serving tray (a silver or white tray will look beautiful with the color of the meal.) Heat remaining liquid and veggies over high heat to remove some of the liquid. Add heavy whipping cream and spinach and bring to slight bubble (do not boil). Pour creamy sauce and extra veggies over chicken.

Serve with pan-seared and steamed Brussels sprouts and your favorite French bread. Watch for my cooking lessons at The Vine for your chance to get my favorite French bread recipe.

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