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Delightful new venue

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Beautiful restaurant in Lee's Summit

Private banquet rooms available

Sunday, November 16, 2014

The real Italian recipe pasta carbonara

My friend is calling me all the time, when he is in town, for this recipe. Now the French people changed the recipe. We started to add "lardon" (bacon) and cream.
Sacrilege!
But where in Italy did you eat it like that? Tell me that I complain and that is jail time guaranteed!  We insult generations of Roman mammas doing that . We have to stop immediately . And you're going to read what follows , because I 'll give you the one and only recipe for Pasta alla Carbonara . You love Carbonara ? Me too.

Ingredients:
1) 1 egg per person - so 2 people = 2 eggs
2) You throw away the bacon and you take only the pancetta ( or Arrotolata affumicata )
3) Parmigiano Reggiano , as much as it makes you happy
4) Salt, pepper and olive oil

And be careful, listen - THAT IS ALL!

You put the pasta in large volume of water because they need to swirl in the water, they want to dance.  You love to go on a packed dance floor where you can not even move? No ? Well, pasta are the same. It has the color of gold , it is not for nothing. It is precious , you cover and wait for boiling water. NO Salt.

Meanwhile, in a bowl you break and you separate the egg white from the yolks. In Carbonara, you use only the yolks. In yolks you put a little salt, a little pepper . Then you put your grated parmesan, mixed gently until creamy. Meanwhile, heat the olive oil in a deep skillet over medium flame, cook the pancetta that you have previously cut roughly. When the pancetta is golden, reserve it for later.

Then, when your water is boiling, you add salt.  The water needs to boil all the time. The quantity of pasta needed it is: 100 - 120 grams per person. Your pasta should be al dente.

Now you add the mixture of eggs and Parmesan, and the pancetta, mixed gently. Gently I said!

Very simple but delicious!

Viva Italia!

Thursday, November 13, 2014

The Cheeriest of Times – A Continuing Compendium of Happy Hours


Part I

The joy of happy hour is comprised of several elements: excellent food, great atmosphere, prompt and friendly service especially as time runs out, and cheap(er) food and drink.  Pierpont’s shines in all categories.

Pierpont’s has probably one of the best atmospheres in town, for starters.  Beautiful bar – where, in the past, I’ve been guilty of ordering a whiskey up high, just to watch the (male) climber.  Very complete lounge menu, from a filet, crab cake and fries for $13 to mussels for $6 and homemade chips for $5.  Several kinds of sliders for $6.  More of course. There’s wine and 8 cocktails to be imbibed at $5.50, Boulevard drafts at $4, and others as well.

This is not a huge bar, but there’s usually room. And it’s such a beautiful and cozy bar.  Go this week and tell them Chris sent you.

 
Pierpont's Poutine

Just part of the poutine – my portly companion started without me! 

Two perfectly delicious fish tacos.



Pierpont’s Happy Hour:  Most of week from 11a.m. to close, Friday 11am-7pm, Saturday 4-6pm, and even on Sundays, 4-9pm.
30 West Pershing
Kansas City, MO 64108
Ph. (816) 221-5111  
Check out their menus - click here          

Monday, November 10, 2014

Genovese does pizza perfectly — and everything else, too

After a trip to Topeka for soccer, we decided to stop at Genovese Italian in Lawrence. Owned by Subarna Bhattachan and Alejandro Lule — proprietors of Lawrence's popular La Parilla and Zen Zero dining spots — and Mexican-born chef Armando Paniagua. It's located in the three-story building, Genovese features seasonal rustic Italian cuisine from the Liguria region of North West Italy by the Italian Rivieras. The restaurant imported Italian made wood-fired rotisserie and charcoal grill. Additionally, another cooking feature is the gas/wood fired pizza oven. The menu features hot and cold antipastis, soup & salads, crisp thin pizzas, homemade fresh pastas --ravioli, fettuccine, pappardelle and gnoochi, and wood-fired rotisserie meats.

We were seated on the second floor and the dining room was noisy and upbeat, with high ceilings. The people can afford to become regulars here; the prices are modest. Diners can also choose from a wide range of wines from the wine list whether the $20 list, premium or reserve list. It is rare these days to find a bottle of wine for $20.

We started with an appetizer: Grass Fed Local Beef Carpaccio with Arugula, Capers, Parmesan & Extra Virgin Olive Oil - $7.5
The night's special was Sea Scallop with Truffles and Risotto. At $28, it's one of the least costly dishes on the dinner menu, and it's memorably satisfying.

The service at Genovese is low-key but gracious and observant. Over all, not surprising that the restaurant was packed.

941 Massachusetts Street.           
Lawrence, KS 66044
Ph. 785-842-0300
web site        
 
Genovese on Urbanspoon

Friday, November 7, 2014

BLOCK NINE Pinot Noir and Wild Boar

BLOCK NINE Pinot Noir
Aromas that are long and rich in ripe cherry and berry flavors. Flavorful and silky in the mouth with a good body, this wine is seductive showing wild cherries and a hint of sandalwood to complete its complex finish.


Paired with Wild Boar
Texas Trapped Wild Boar Loin Chops with Seasonal Roasted Root Vegetables and a Pinot Noir Pan Reduction Sauce.

Enjoy this paring during the month of November for $35.

Gaslight Grill
5020 West 137th Street 
Leawood, KS 66224 
Ph. 913-897-3540
Website

While supplies lasts
No discounts accepted on this special
Includes one entrée and one glass of wine
al la carte available

Thursday, November 6, 2014

Laduree Macaron recipe

25 individuals macaron
Preparation: 2h
Cooking: from 12 to 15 min
Finely chop the chocolate and place in a bowl. In a saucepan, bring the cream to the boil. Add the chocolate in three stages mixing in thoroughly between each. Cut the butter into small pieces and add to the ganache until it is smooth. Place in a roasting dish and lay plastic wrap on top so is it touching the mixture. Leave to cool at room temperature, and then place in the refrigerator for an hour until it has the consistency of soft margarine.
In a food mixer, blend together the ground almonds, confectioner’s sugar and cocoa powder until you have an extremely fine powder. Sift. In a bowl placed in a bain-marie, melt the chocolate and heat to 35°C (95°F).
Courtesy image: Do it in Paris facebook
Whip the eggs. When the have a mousse-like consistency, add a third of the caster sugar and whip for another minute. Add the rest of the sugar and whip for another minute before adding the melted chocolate. Then use a flexible spatula to delicately blend the almond-sugar mixture into the egg whites. Blend until white peaks form in the mixture; they should just about be able to remain standing.
Using a 12mm nozzle, pipe the mixture onto a baking tray covered with a sheet of parchment paper to form macarons 6-7 cm in diameter. Tap the tray so that the macarons settle. Preheat the oven to 150°C (300°F). Leave the macarons at room temperature for 10 minutes, and then cook for 12-13 minutes until the exteriors have a light crust. Remove from the oven and leave to cool. Then take half the macarons and place them upside down on a plate.
Finishing touches
When the ganache has consistency of soft margarine, spoon into a pastry bag with a nozzle and garnish the upside-down macarons with a nut-sized amount of ganache, then cover with other macarons to make a ganache sandwich. Put the completed macarons in the refrigerator for 12 hours before serving.
Tip
When you take the macarons out of the oven, pour a little water between the parchment paper and the baking tray by lifting the paper by the corners. The humidity and the steam produced will make removing the macarons easier when they have cooled.

Friday, October 31, 2014

FREE Vodka Tasting - Nov 1

Stop in on Saturday November 1st. from 4pm to 7pm to try a taste of Dizzy Three vodka, Clear10 vodka, and the Drunken Sailor Rum at  Ensminger Liquor Store
11052 Quivira Road
Overland Park, KS 66210
Ph: 913.469.9006
Website 
 
Dizzy Three
The Adventurous Spirit
The new award-winning vodka with a bold, coffee-forward flavor unlike anything you’ve tried. The specialty coffee connoisseurs at The Roasterie of Kansas City and premium distillers at CLEAR10 vodka of Olathe have combined their expertise of artisan craftsmanship to create this unique and delicious espresso-flavored vodka. The idea was born from the trending hand-crafted cocktail movement with upscale bars house-infusing spirits with the flavor of coffee. Once you have teased your palate with this naturally infused espresso vodka, you will clearly understand why it is the Adventurous Spirit. As always, we truly hope you enjoy drinking Dizzy Three as much as we enjoy crafting it.

CLEAR10 vodka follows a meticulous process to create a product free of additives. CLEAR10 Vodka has no preservatives, no added sugar, no citric acid and it is gluten free. It is distilled using a 5-column distillation process, then crafted in small batches and filtered ten times that has resulted in one of the most decorated vodkas in the world. The description of the process sounds appealing, but tasting the crisp, refreshing flavor is the only thing that does it justice. This process takes CLEAR10 to another level unlike any other vodka around, delivering vodka with an exceptionally fresh, clean taste; one that you won’t want to miss.

Drunken Sailor is a handcrafted recipe of blended and aged Caribbean rums made from local sugar cane and distilled from molasses and secret spices. 

Monday, October 27, 2014

Diet - Eat more and lose weight

Do you have enough of these studies? Do you have enough about secret diet or miracle pills? Every day, there is a new study, saying the opposite of the first one.

Everyone knows that a diet is going to help you to lose weight but if you don't change your style of life, it will come back.

Everyone knows that sugar is a poison.

Everyone should know that if you eat everything is normal quantity, you will lose weight or you won't gain any.

Here the latest link: Looks Like The Medical Establishment Was Wrong About Fat

Read more: http://www.mensjournal.com/health-fitness/nutrition/why-experts-now-think-you-should-eat-more-fat-20141020#ixzz3HMp65OwQ

I believe of balance and eat everything. During the 90' in France, Montignac wrote a book "Eat more, Lose weight" - it was a big success in France. The problem is that you have to cook more and today it is very difficult with our style of life, kids sports, both parents working... My mom used to cook for us like that all the time.

The person should change their eating habits. For example you should replace the consumption of unhealthy macronutrients with the healthy versions like “good” carbohydrates and fats. Your body will “detoxify” and specific functions of metabolism like insulin secretion will work at a normal rate. This phase is relatively easy and does not include any restrictions on the amount of food. However, it is selective in relation to the removal of certain foods (“bad” carbohydrates) or consumption in a particular way at a particular time of day. These meals are balanced and include a variety of food since they are rich in protein, fiber, vitamins and minerals. Normally there is no feeling of deprivation at this stage, because the person eats as much as he wants to avoid hunger. It is necessary to mention that it is very important to eat three meals per day. This means that you should not miss any meal and also you should avoid snacking between meals.


Here the link of montignac - http://www.montignac.com/

What do you think?

Friday, October 24, 2014

5,000 friends! Thank you!

The Restaurant Guide of KC™ Hits 5,000 Facebook Fans!


As it turns out it’s not only us that get excited about keeping in touch on Facebook because here just recently RGKC hit 5,000 Facebook fans! We want to thank each and every one of you for your support of our Facebook page and we know that we couldn't be so successful without you! That is why we are dedicated to keep inform 

Final Facebook Friends Thoughts

If you aren't already a Facebook fan drop on by our Facebook page and make sure to “like” us to get in on our exclusive Facebook giveaway on Friday and our monthly giveaway on kcrestaurantguide.com

Your Turn

Are you already a Facebook fan of RGKC? Leave us a comment and let us know what you love the most about our Facebook page!

courtesy picture Union Station Farebook.

Tuesday, October 21, 2014

Morton's Grille

Maybe the Worst Plaza Location . . . but Food is PRIME!









Ok we stopped for lunch, but it was all good. Oysters on the half-shell* MKT Cilantro Mignonette were eminently scarfable.  You have to walk to Morton's Grille -- it's where M&S Grille was but this new place is worthier of the walk.  I was told by Brad Smith, General Manager, that soon there would be a valet (for 7  bucks) but we just parked behind the place, sorta.

We're seating outside with a beautiful weather and our service was delightful.  If I could remember her name, I'd tell you to ask for her, but all the waitress were nice.  And they actually give recommendations, highly important in my book -- not just the old, "Oh, everything is great" which turns me purple.  Good drinks, too, also necessary to a bar.  Duh.

I think this place will be a worthy entry into the happy hour market in KC -- and for regular hours as well.   Wine and beer $4-5.  Nearly 20 items $8 or less, all off the regular menu could only make you happy, too.  Everything from burgers to steaks to fish on the menu -- it's a big one so there's lots for you (and me) to sample.

Portabello STEAK Fries 12
Parmesan Breadcrumbs, Blue Cheese-Tomato Fondue, Balsamic Glaze

Right now, there's maybe three places in the Plaza I like besides this one.   I'll tell you mine if you tell me yours . . .

4646 J.C. Nichols Parkway
Kansas City, MO 64112
Ph. 816-531-7799 
Website
        
Morton's Grille on Urbanspoon

Wednesday, October 15, 2014

Soccer is driving us..

We have a little bit of chance to work from home because yesterday, we decided to go to Lawrence. The reason? Our son was playing soccer at Lawrence at 6:30pm. Well in France, we normally don't have dinner before 8pm but in this case, I have been dying to dine at Pachamamas.
Amuse Bouche

Pachamamas Restaurant is on the cutting edge of the culinary arts with national acclaim and numerous accolades received by Chef / Proprietor Ken Baker. If you've not been to this shiny restaurant for a while, hike on back.  It’s got a very cool vibe and an expanded Bar and outdoor dining area, should we ever be able to eat outside again.  Their happy hour with specials every night is worth the trip alone. 

To conclude, we didn't choose happy hour because the menu was too appealing! 



Smoked Carrot and Goat’s Milk Feta 

Blistered Peppers, Toasted Barley, Cocoa, Pumpkin Seed and Agave Vinaigrette 9


Cider-Braised Pork Osso Bucco

Smoked Gouda Grits, Warm Collard Slaw, Pickled Peaches, House Fermented “Trinity” Sauce 25

I am glad we had dinner at 5pm! Everything was delicious and our son won his game 5-0, Royals won! 

Great evening! 
Thanks Ken

800 New Hampshire
Lawrence, KS 66044
Ph. 785-841-0990