Japan's national mold can speed up the dry-aging process and add an impressive umami flavor to a range of dishes.
Each of the three kit options comes with a recipe and serves up to four people.
His cooking style is inspired by his travels, his mentors and his hunger for knowledge.
The head baker quickly earned a reputation for his potato bread.
He's co-proprietor and beverage director for Progress and Reverie.
The rooftop bar sits right above Progress and has an extensive cocktail, wine and spirits menu.
The former beloved pop-up restaurant is now serving shareable plates, single entrees, wine, cocktails and more in its new permanent home.
After more than two years of jumping around Springfield, the pop up restaurant Progress is moving into its very own space and launching a rooftop bar along with it.
Chef Daniel Ernce hints at several high-end protein options like A5 wagyu beef, foie gras and veal loin.
The chef was inspired by dishes that were completely new to him, including piranhas and sphere-shaped algae.
The menu is reflective of Daniel Ernce's recent stage at Rene Redzepi’s renowned 1O8 in Copenhagen.
If you’re looking for a once-in-a-lifetime meal in southern Missouri, go to this month’s Progress dinner.
If you’re looking for a once-in-a-lifetime dining experience in Southern Missouri, here it is.