Indulgent Treats for Your Sweets This Valentine's Day

From decadent desserts to special dinner menus for dine-in and carry-out, fall in love with these offerings from local chefs, restaurants, and breweries this Valentine’s Day

Volpi’s Charcuterie for Two; Russell’s Valentine’s Day Cake; Schlafly’s Beer Bouquet

As Valentine’s Day approaches, St. Louisans can show their love and support local restaurants, bakeries, breweries and more. From special cakes and desserts from Nathaniel Reid Bakery and Russell’s to special dinner menus from Café la Vie and Mission Taco Joint’s ghost kitchen, Holy Mole, see below for a list of our clients’ holiday meals, treats and gifts for Valentine’s Day this year.


Café la Vie (Inside Le Meridien St. Louis Clayton, 7730 Bonhomme Ave, St. Louis, MO 63105): Café la Vie, the bar and restaurant located inside of the new Le Meridien St. Louis Clayton hotel, offers a special Valentine’s Day dinner menu. With the mid-century modern design, the spacious 7,400 square foot, 125-seat restaurant will offer the Valentine’s Day Pre-Fixe Menu ($65 per person) for dine-in service. The five-course meal includes an amuse bouche, aperitif, intermezzo, entree and dessert. The amuse bouche is Dungeness Crab Cornet. The aperitif is a choice of: Sweet Potato Love Letters with Parmesan creme, crispy Brussels sprouts and saba or Baby Iceberg Carpaccio with Nueske’s bacon lardons, baby tomatoes, avocado, Marcoot Hatch Pepper cheddar, toasted breadcrumbs and sour cream vinaigrette. The intermezzo is a Blood Orange Sorbet. For entrees, guests may select between: Maine Lobster Fettuccine Alfredo with housemade pasta, mascarpone creme, toasted breadcrumbs and Oregon black truffle or Beef Duet with dry-aged strip loin, short rib croquette, buttermilk whipped potatoes, Ozark Forest mushrooms and sauce au poivre. Dessert options include: Passion Fruit Creme Brulee or Chocolate Pot de Creme. The regular Café la Vie dinner menu will also be available. Reservations are available on Saturday, February 13 and Sunday, February 14 from 5 p.m. to 9 p.m. Reservations can be made on OpenTable here. 

Holy Mole (286 East Ave, Webster Groves, MO 63119) The new ghost kitchen concept from the owners of Mission Taco Joint offers the ultimate romantic modern Mexican feast for Valentine’s Day - delivered hot and ready to your home or available for pick-up. The special Valentine’s Day menu features several fan favorites dishes from the Mission Taco Joint teams’ former restaurant, Milagro Modern Mexican, such as: Shrimp and Grits ($22), spicy Gulf shrimp in a chile de arbol butter sauce with green chile goat cheese grits, Mexican street corn off the cob and cilantro pepita pesto; Carne Asada ($24), two beef tenderloin medallions with blue crab chorizo butter, crispy onion rings, chile mashed potatoes and Mexican street corn off the cob; vegan Enchiladas ($16), corn tortillas with black beans, roasted corn and poblano, epazote, vegan cheddar cheese with ancho tomato sauce and smoked tomato pico de gallo, served with cilantro lime rice and refried black beans; Pollo Relleno ($18), roasted chicken breast stuffed with huitlacoche, morels and goat cheese with charred corn cream sauce, green chile grits and chayote cruda. Starters will also be available such as: Squash Blossom Empanadas ($10), flaky pastry filled with Chihuahua and goat cheese, squash blossoms, Mexican oregano and epazote with chile de arbol salsa and salsita macha as well as the House Salad ($8), Tuna Ceviche ($13) and Guacamole ($9). Mexican Chocolate Crème Brulee ($7) for dessert. Holy Mole also offers beverages to cheers with your significant other including bottles of wine, beers, and a signature red cocktail ($26) for two. Although typically designed to be reheated, Holy Mole’s Valentine’s Day menu will be delivered hot on the holiday. Customers can order through the website for delivery or pick-up between 5:00-7:00 p.m. on Sunday, February 14. The cut-off for orders is Saturday, February 13 at midnight.  

Nathaniel Reid Bakery (11243 Manchester Rd, Kirkwood, MO 63122; 314-858-1019): The acclaimed bakery, serving world-class pastries, offers seasonal bakery items to celebrate Valentine’s Day. Customers can place orders starting on Tuesday, February 2 until Wednesday, February 10 by calling the bakery or filling out the Valentine’s Day order form on their website. Guests can order Chef Reid’s signature Ruby ($35; serves six), made of dark chocolate, raspberry tea mousse, chocolate cake and raspberry coulis. For an extra indulgent dessert, try the Guyana ($35; serves six) made with hazelnut croquant, chocolate cake, chocolate crème brûlée and dark chocolate mousse. In addition, Nathaniel Reid Bakery is offering a 6 or 12-piece Valentine’s Day Macaron Box ($23) with colorful favorite flavors like: raspberry, sambava, poppy flower, 70% bittersweet chocolate, vanilla bean and strawberry. Desserts will be ready for pickup from Wednesday, February 3 through Saturday, February 13. As consistent with normal hours of operation, Nathaniel Reid Bakery will be closed on Sunday, February 14 and Monday, February 15. 

Retreat Gastropub (6 North Sarah Street, St. Louis): Retreat Gastropub, a modern American pub and cocktail bar, will offer a special 3-course dinner for $45 for both dine-in service and carryout this Valentine’s Day. The standard Retreat Gastropub dinner menu will also be available. Reservations for 120-minute time slots are available on Sunday, February 14 from 4 p.m. to 10 p.m. Guests can book their online reservations here or place a carryout order here. Carryout orders will also include a 12.5 ounce bottle of bubbles (included in the price of the 3-course meal).


Russell’s (5400 Murdoch, St. Louis, MO 63109 and 952 Brookwood Center, St. Louis, MO 63026): Russell’s, the family-run restaurants that focus on homestyle, from scratch cooking and fresh baked goods daily, will offer Valentine’s Day sweets for pre-order at both locations and a special dinner menu at Russell’s on Macklind. Customers can place orders for Valentine’s Day sweets through the online store or by calling the Russell’s locations. Desserts will be ready for pickup on Saturday, February 13. Sweets available for pre-order include: Chocolate Dipped Strawberries ($30 for 12); 6” Round Chocolate Valentine’s Day Cake ($39), topped with chocolate dipped strawberries and chocolate chip cookies; 6” Round Valentine’s Day Buttermilk Pound Cake ($39) topped with white chocolate dipped strawberries and sugar cookies; and more. Customers can also ship Russell’s Gooey Butter nationally to loved ones through the online shop, including special Valentine’s Day flavor Tart Cherry Chocolate Chip Flavored Gooey Butter ($17.95 in a 8x8 pan) here. 

In addition, Russell’s on Macklind is offering a special 4-course Valentine’s Day Menu on Friday, February 12 through Sunday, February 14 for dine-in or pick-up. Carry-out orders must be placed before 3 p.m. on the desired pick-up day. Select regular dinner menu items will also be available on Friday and Saturday evening, but Sunday evening will only offer the 4-course meal. The menu features: Grilled Focaccia with Baked Fontina, Lemon, Garlic and Herbs; Choice of Lobster and Crab Bisque or Creamy Polenta with charred endive and bacon lardon salad with a lemon vinaigrette; entree offerings of Citrus-Brined Cornish Hen, Steak Frites Au Poivre or Potato Wrapped Sea Bass, as well as a dessert of the guest’s choice. Prices range from $64 to $72 per person dependent on entree selection. Reservations can be made for dinner on Russell’s on Macklind on Opentable here or call Fenton at 636-343-8900 or Macklind at 314-553-9994. 

Volpi Foods (5256 Daggett Ave, St. Louis, MO 63110; (314) 446-7950): The St. Louis-based, 4th-generation family-owned and operated producer of specialty cured meats since 1902, offers a special Valentine’s Day Charcuterie Box for Two ($15). The at-home spread features dried apricots, Chocolate Chocolate Chocolate Peanut Butter Hearts, strawberries, Manchego cheese, chevre cheese with cranberries and pecans, Volpi’s Genoa Salame, Volpi’s Prosciutto and phyllo crisps. Boxes can be ordered from Volpi’s retail shop on The Hill between Tuesday, February 9 and Saturday, February 13 by calling (314) 446-7950, with 24-hour notice needed. The boxes can be picked up anytime during the Retail Shop’s normal hours. As consistent with normal hours of operation, the Retail Shop will be closed Sunday, February 14. 

Schlafly Beer (Schlafly Tap Room 2100 Locust St, St. Louis, MO 63103; Schlafly Bottleworks 7260 Southwest Ave Maplewood, MO 63143; and Schlafly Bankside 920 S Main St, St Charles, MO 63301): Cheers to your Valentine with Schlafly’s Beer Bouquets. Forget the flowers, and build-your-own 6-pack of your favorite Schlafly beers for $8.99. From brewery favorites like IPA and Pale Ale to seasonal releases like Coffee Stout and Tasmanian IPA, customize the festive themed box with all of your Valentine’s favorite brews. To purchase the Beer Bouquet, guests can visit all three Schlafly locations beginning Monday, February 1.  See photo here.

Yellowbelly (4659 Lindell Boulevard, St. Louis, MO 63108): Yellowbelly, the island-inspired restaurant and rum haven, celebrates Valentine’s Day with a special surf and turf 3-course dinner for both carryout and dine-in service. For $50, the indulgent meal includes: the guests' choice of Caesar Salad or Crab Fitters; Prime Hanger Steak or Salmon with Green Curry; and a slice of Chocolate Coconut Trifle. Yellowbelly’s complete dinner menu will also be available for dine-in and carry-out. Reservations are set to 120-minute seatings on Sunday, February 14 from 5 p.m. to 10 p.m. Guests can book their online reservations here or place a carryout order here. All carryout orders also include a 12.5 oz bottle of champagne.

We're Hiring! Senior Account Executive

Jasper Paul PR & Marketing is in search of a Senior Account Executive to join our team. The Senior Account Executive will serve as the day-to-day contact for 4-6 client accounts with support from senior management as well as a dedicated account coordinator. The SAE should have experience in broad PR skillsets from strategic planning, writing and working directly with client contacts. Additional expectations include the day-to-day management of an account coordinator to review materials, social media content calendars, strategy plans and more. Qualified and interested applicants may email their resume to caiti@jasperpaulpr.com. The job would require a March 2021 start.

Responsibilities include: 

  • Management of 4-6 client account

  • Developing and growing client relationships. 

  • Understand clients’ goals and objectives and manage client expectations, timelines, strategic plans 

  • Management of a growing team (interns and support team.); this job will require management of at least one account coordinator to start 

  • Execution of strategic public relations plans which usually includes 1-2 press releases per month, 2-3 proactive pitches and assistance in marketing initiative (ie. influencer engagement, events, promotions, etc.)

  • Develop press releases, pitches as well as marketing copy for social media, newsletters, blogs and more

  • Monitoring and assistance in execution of social media content plans for 3-5 social media accounts from approving content calendars, assisting in taking photos, ideation of unique creative content and partnerships, etc. 

  • Monthly reporting to clients of results including: Meltwater reports of media results, marketing initiatives, proactive pitches and social media month recaps 

  • Delegation of tasks as well as setting and meeting client deadlines; we utilize Asana as a task management skill 

 Experience Requirements include: 

  • 3-5 years of experience, preferably in agency setting 

  • A passion for the hospitality industry 

  • Experience forming strong client relationships 

  • Strong writing and editing skills in AP style – press releases, pitches, newsletters, etc.

  • Experience in Cision and monitoring programs (we use Meltwater for monthly and quarterly reporting for media results and Iconosquare for social media)

  • Ability to thrive in an independent work environment – self-starter, sets own deadlines, etc.

  • Ability to manage multiple tasks and projects at a time, delegate appropriately, ask for assistance, etc. 

  • Client-facing experience in presentation of strategic plans, advising on marketing promotions, etc. 

  • Strong media contacts, preferably in the hospitality industry and St. Louis media markets, to deliver consistent results 

  • Ability to think creatively for unique programming and partnership ideas for clients in the hospitality industry

  • Creative skills preferred i.e. photography, Lightroom, Photoshop, Canva, etc. 

  • Ability to upwardly communicate to clients as well as senior management

  • Understanding of the agency work environment and desire for continuous improvement and learning

  • Ability to perform under pressure with confidence and adapt to changing environments 

  • Desire to share knowledge with team members to identify trends, new opportunities for clients, etc. 

Benefits include: 

  • Flexible work environment: we work from home on Mondays and Fridays, unlimited vacation days and flexible 40-hour work week for personal needs

  • Contribution to a SEP IRA (after 2 years of employment)

  • Stipend for premium payment for health insurance

  •  Reimbursement for miles as well as dining allowances to support client 

  • Assistance in costs for technology needs, if approved – ie. new computer or phone 

  • Reimbursement for approved professional development opportunities – ie. classes, conferences, paid webinars, etc. 

We're Hiring: Account Coordinator

We’re looking for a passionate professional with a true curiosity for the hospitality industry to join our team. This will be an entry-level support system. More experienced applicants will also be considered. To apply, please email resumes to Founder Caiti Carrow Chaney at caiti@jasperpaulpr.com.

Applicants must meet the following criteria:

  • Love of food and the hospitality industry

  • 1-2 years of PR experience

  • Great attitude and ability to multi-task

  • Experience in the following job responsibilities

Job responsibilities will include:

  • Writing of press releases, marketing copy as well as social media content

  • Knowledge of social media and strategies for content and page growth

  • Management of social media pages (sharing stories, liking comments, etc.)

  • Understanding of influencer and media relations

  • General photography skills

  • Work in Canva or Photoshop

***Benefits include: competitive salary for entry-level public relations positions; unlimited vacation; flexible schedule; stipend health benefits; SEP IRA (eligible after two years); and working with some of the best clients! 

Life in Balance

Well this is super weird to be on this side of the PR game, but St. Louis Business Journal recently contact me about a new feature that they were working on called Life In Balance, a look into a typical day for members of the STL business community. Reporter Veneta Rizvic thought our crazy lives here at JP might be interesting for the piece. Here’s a link if you’re a subscriber, and I included a screenshot if not below.

This article was a really fun exercise because let’s be honest, feeling balanced is HARD. But when I started JP, it was a crucial goal for the business. You can read more below, but here’s a few important takeaways for me and my team.

  • Flexibility is key. If we have a big dinner or work weekends, we make up that time. I want my team to feel the freedom to switch up their work environments or work remotely if traveling. This helps us set up our day for success, and that doesn’t always mean locking yourself in your office.

  • Listen to your body. I’ve learned this the hard way. I’ve suffered from insomnia and anxiety at different points throughout my career. You hear about many “burning out” of the PR profession. I’m now at a place where I can feel it coming. I know that I have to make time for exercise to be productive. I know that if I have a busy week coming up that I need to have a few chill nights at home. It’s all about proactive self-care!

  • Work Smart. It’s easy to get caught up in the minutia of this job, but “work smart” is something that I learned from my former boss, and something that I apply even today. When we are at work, we work hard and efficiently. We set weekly, daily and sometimes hourly goals to ensure we accomplish what we need to for our clients.

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Year One Reflections...

Today marks one year of Jasper Paul PR & Marketing. Time flies when you’re having fun, right? I can honestly say that it has been one of the most challenging and rewarding years of my life. 

It felt like a monumental decision. Leave a company where I had spent 90% of my professional career. Take a chance that they would support my desire to continue to grow on my own. Trust that my clients would want to stick with me. There were several uncomfortable variables. 

One of may favorite quotes from my culinary idol, Julia Child is this. "The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Well, I tried to channel that same perspective. So in reflection of one year, there were countless learnings, but even more points of pride. Here’s a few of them. 

What I Learned:

  • Relationships are everything. In any service business, it’s hard to quantify your value. Hard work and results drive me every day, but there has to be more. You have to listen, ask questions and stay curious - outside of what may or may not be on an agenda. Sometimes, the best ideas come from just grabbing casual coffee with Liz Randolph at Half & Half; or a quick text conversation with  Mathew Rice or Sarah Osborn of Niche Food Group about their latest pastry creations that I’ve been drooling over on Instagram; or a beer launch idea after exchanging photos of our fur babies with the Schlafly team. I want to know the people behind the pitch (and I’ve had a chance to do that more this year), which makes this job even more rewarding. 
  • Earn the ability to ask for what you want. I wouldn't be here today if I didn't ask my former employer to support this leap. It taught me a great lesson: sincerity always wins. I was (still am) fiercely loyal. I had put in the time and work (over 6 years). I am immensely grateful for the mentorship and learnings that I had received there. They knew how much I cared about this work and my clients. You can stay humble and recognize your worth at the same time to get to where you want to be. 
  • Be honest and confident in your honesty. Sometimes I feel like a consultant more than a publicist. The “should I/could I” questions from clients and prospective clients used to scare me. Now, I feel honored that they value my opinion, even if it isn't necessarily what they want to hear. It is possible to be assertive without being an ass. 
  • Recognize when it’s time to hire someone to help. The best money that I’ve spent on Jasper Paul has been for others’ talents. I knew Amanda Woodruff of Leighwood Design Studio would capture my brand. I knew that my young, hungry (#punny) interns would add new perspective. I also had no idea how much I needed a bookkeeper. I was logging my own miles, tracking every dollar expense in an archaic spreadsheet, invoicing clients, paying taxes, etc. Frankly, it was becoming two jobs. And then, I was introduced to Marnie. Identify the part of your business that you're not great at or don't find enjoyable and find a trusted individual to take it off your plate. 
  • Grow at your own pace. My primary goal for starting JP was my desire to be a leader again. I missed having a team (I became an independent contractor when I moved back to St. Louis). I missed helping people learn. I missed that feeling of pride when they succeeded. But, it’s simple math. More clients = more people. But I had to be patient with this goal. I didn't want to work with everyone, and my #1 goal was to support my existing clients. Luckily, I found someone that was willing to be patient. Read more about that below...

Points of Pride

We were able to accomplish a lot in Year One: new restaurant openings (Half & Half Webster Groves, Pastaria Nashville, Privado, Guerrilla Street Food at 2nd Shift Brewing, etc.); record-setting attendees at Schlafly Beer festivals; national recognitions for clients (Pastaria/Sardella's Ashley Shelton as Zagat's 30 Under 30, Schlafly's Emily Parker as Wine Enthusiast 40 Under 40, etc.). I feel an immense sense of pride around my clients' accomplishments, but I've also had some major ones for JP.

The most significant being the hiring of Amy Donkel. Amy found me. She reached out via Instagram (hello, modern business savviness!). She started as an intern last spring. She was patient with my slow growth plan to stick around until I could hire her part-time. Now, since January, she's Employee #1. I can't wait to see how she grows over the next year. We also recently started working out of COVO STL. It's immensely empowering to have an office space that's not my dining room table...

So here's to Year 2 and more exciting things to come! Thanks to all for your support over the last year. It means more than words can say.

Caiti