Espirito do Sul

traditional Brazilian Steakhouse fare

Newest Johnson County

in southern Overland Park

Brazilian Steakhouse

lunch or dinner starts at the Harvest Table

Churrascaria experience

meats by roving gauchos

Thursday, April 28, 2016

Hospitality Luncheons

Regnier Family Dining Room 
Presented by the Senior Hospitality Management Students 
Johnson County Community College 


We enjoyed a three course meal created by students in Chef Edward Adel's Food Management course. In this course students learn about and participate in every aspect of restaurant management including menu planning, food preparation, and service.




A VISIT TO NORTHERN ITALY

FIRST COURSE
Caprese Salad
Cherry tomatoes dressed with whit Balsamic vinaigrette, crips artisan lettuce mix of red escarole, baby red chicory and baby romaine, Buffalo mozzarella, fresh basil and Parmesan crouton
or
Rigatoni pasta tossed in a basil tomato sugo
Ricotta crumbles, chiffonade spinach, Parmesan crip



SECOND COURSE
Lamb Osso Buco
Braised lamb served with artichoke risotto, sautéed asparagus and Portobello mushrooms 


THIRD COURSE
Lemon Tart
Lemon and mixed berry fruit tart with apricot glaze, toasted almonds and Chantilly cream

BREAD
Sea salt focacia bread with rosemary olive oil

http://www.jccc.edu/foundation/

913.469.3835



Experience CPK's Next Chapter Menu Now in Leawood

California Pizza Kitchen, the authority in creative dining with a California vibe, announced today that its new “Next Chapter” menu is now available in Leawood at CPK’s Park Place location (11655 Ash Street, Leawood, KS 66211). With a focus on high quality, fresh and seasonal ingredients, inventive main plates, hand-crafted cocktails and locally brewed beers alongside classic CPK favorites, the new and expanded menu is part of CPK’s transformational “Next Chapter” initiative, which is rolling out to CPK locations nationwide.

“With our ‘Next Chapter’ transformation, we’re introducing an incredible menu that showcases the best of our culinary creativity with exciting options in main dishes, like a fire-grilled ribeye and wild-caught Alaskan halibut, hand-tossed pizzas, craft cocktails and more,” said G.J. Hart, CEO of California Pizza Kitchen. “Our diverse menu blends fresh, seasonal ingredients with bold, global inspiration. We can’t wait for our local guests to experience what’s deliciously new at CPK.”

Alongside classics like the Original BBQ Chicken Pizza, salads and pastas, highlights of CPK’s new menu include:
·         Fire-Grilled Ribeye cooked with house-made pinot noir sea salt, topped with creamy bleu cheese butter and served with roasted fingerling potatoes and lemon-garlic wild arugula salad
·         Hearth-Roasted Halibut, wild caught from Alaska and roasted on a cedar plank with butternut squash farro, grilled asparagus and baby kale
·         Roasted Garlic Chicken with Seasonal Vegetables, a crispy-skin chicken breast in lemon-garlic sauce, with a medley of the season’s freshest vegetables
·         Rotating, featured seasonal dishes, pizzas and more


Craft cocktails, premium wines and local brews

CPK’s new hand-crafted cocktails feature premium alcohols with fresh fruit purées and herbs, such as California Roots, made with fresh avocado, shaken smooth with Svedka vodka, mint and lime, with a fennel salt rim; Blueberry Ginger Smash, with fresh muddled blueberries, lime and cranberry with Jack Daniel’s Tennessee Whiskey and Domaine de Canton Ginger; Coconut Blossom, with Hangar 1 Mandarin Blossom vodka, Casamigos Tequila Blanco, fresh agave sour, coconut purée and fresh pineapple, and more.



Featured fresh-made sangrias include Orchard Sangria, a refreshing blend of white wine, St. Germain Elderflower, Monin Stone Fruit, orange & cranberry juice, Red-Berry Sangria, with a rich blend of red wine, Rémy VSOP, Monin Blackberry, raspberry purée, cranberry juice and lemonade and the seasonal Harvest Sangria, made with a crisp, unique mix of Bacardi Superior Rum, St. Germain Elderflower and Kendall-Jackson Chardonnay with muddled grapes, basil & fresh agave sour. Enjoy your favorite or sample all three with CPK’s new Sangria Flight.

The “Next Chapter” menu also includes an updated wine list featuring premium California wines from Buena Vista, Mark West, Sonoma-Cutrer, Napa Cellars and CPK’s custom blend by KOZ, and for those seeking something bubbly, Le Grand Courtâge Blanc de Blancs Brut.

New, featured beers include Coney Island Hard Root Beer and seasonal, local brews from Boulevard Brewing Co.





Wednesday, April 27, 2016

Le Fou Frog presents a night for Nigel

RAFFLE / SILENT AUCTION


Thank you for showing interest in helping our server, Jessica Brookcke and her son Nigel on Monday, May 9 - 6pm


Since Ningel's swimming accident, Jessica has forgone all work and is immersed in learning how to take care of her son. The accident has rendered him paralyzed, but there is hope that he may regain feeling in his lower body. 

We hope this special dinner can ease of their burden and raise their spirits through your generous support. Call for reservations at 816.474.6060

KANSAS CITY ROYALS vs CHICAGO WHITE SOX

4 TICKETS - Diamond Club Section
(8 rows behind home plate)
with premium parking pass Kauffman Stadium
Sunday, May 29, 2016 1:15 pm

The Roasterie lunch box filled with coffee and accoutrements 

Gift Certificates from: Pierponts, Cafe Lulu, Waldo Pizza, Harry's Country Club, Le Fou Frog
Bottles of wine donated by Major Brands
Teeth Whitening
Jewelry 
Ceramics from Amy Meya

Menu
5 courses paired with wine
$95 all inclusive

Friday, April 22, 2016

Need to get happy? Have I got an idea for you!

Happy Hour V: New Space Means New Grace

Everyone has probably been to JJ’s now just newish space next to the big law firm on the Plaza.  But you may not be aware of his expanded patio OR his happy hour which didn’t so much occur at the old location.  But if you’ve not been to their Happy Hour, you’re definitely missing out.

The first part that makes me happy is the drink prices.  There’s their “wine of the day” and it’s just $5.  Since this is JJ’s, it’s not schlock and it’s simply red, white or bubbles. This night, ours was a remarkably nice French wine, Omaine FILLENT Sainte Marie. Well drinks are even less and Boulevard drafts are $3.50.  So right away, from 4 -6 p.m. SEVEN days a week, I can be joyful immediately. 

There are normally just four dishes on their list for munchies, but they’re not small and three of the four are just $8.00.  The one that is a whopping dollar more is the steamed (white wine with leeks, curry, shallots, thyme and cream) mussels, savory, very yellow, very curry, and delish – an unusual prep for mussels and unexpectedly delicious.  There’s a thin crust pizza worthy of JJ’s and the excitement is that the toppings change daily – it’s chef’s choice here.  Ours was pepperoni, three cheeses, and small red peppers – sweet and tangy at the same time.  And fun.  There are also tenderloin sliders and crispy calamari companioned by zucchini and peppers with a lemon marinara sauce.  Yum.


Part of the appeal at JJ’s to me is the people.  Beyond the lawyers, there’s a nice, eclectic mix of long-time fans and late day partiers – and everyone is quite, quite happy that the new space has new habits. This is a very nice, long bar and I could sit there very happily, well past the Happy Hour.  Oh, wait, I did.  (Huge port selection; great with dessert.)


JJ's Restaurant
900 West 48th Place, Suite 110 
Kansas City, MO 64112 
Ph. 816- 561-7136 

Thursday, April 14, 2016

Cacao Restaurante

Today I tried Cacao Restaurante for lunch! 

Cacao Restaurante is a partnership between Marquez and long-time restaurateur Victor Esqueda, owner of Ixtapa Mexican restaurant in the Northland, and his nephew, Alfonso Esqueda. Cacao name comes from the bean that gives us chocolate. It is simply a catchy name that ties the blue decor, with a nice bar area, a private dining room and seating for 200 people.

We're seating on a booth and our service was delightful. I like particularly the option "Two for you" You can have soup or salad with a choice for entrees for $9.

I had the house salad and I asked our waiter his recommendation for the Tortas. I had barbacoa: barbacoa chicken with refried beans, avocado and red onions, served with roasted potatoes. Delicious!


Coconut panna cotta with passion fruit.
I can wait to try their dinner menu!


Cacao
5200 W. 95th Street 
Prairie Village, KS 66209 
Ph. (913) 296-7485 

website

Cacao Restaurante Menu, Reviews, Photos, Location and Info - Zomato

Tuesday, April 12, 2016

Cap Your Night with Breakfast

Breakfast Kansas City

Night Dreams

W.C. Fields said, “I must have a drink of breakfast.” I don’t believe he was among those strange, strange people in the world who proudly assert, “Really, breakfast is my favorite meal of the day.” Now I like breakfast quite a bit, if someone else is cooking it for me, but my very favorite meals usually include wine. Or bourbon. Fortunately, I’ve found a place who offers just what I want – depending how you look at it, a quite late or very early breakfast, conceivably with drinks.

Yeah, I am talking about Cleaver & Cork’s late(r) night breakfast menu that they begin serving at 10 p.m. What a dream. A reverse happy hour in the Power and Light District works for me and it has also worked for the year + old restaurant as practice for their first brunch on Mother’s Day, May 8th. And the plan is to stay open for further Sunday brunches.
Sweet Potato Hash with BBQ Pork Shoulder

Whether it’s salted-caramel French toast sticks with bourbon maple syrup or a unique take on a classic poutine or just perfectly done eggs atop a rustic hash, the menu is fairly short, quite distinctive – and is still revolving and evolving. Add Roasterie coffee and other “special” drinks designed to pair and you’ve got a reason to stop and top off your evening.

Why did it take so long for someone to think of this? No more greasy diners at 1 a.m. – I’ll have already have eaten that first meal of the day at Cleaver & Cork, demolishing that perfect nightcap in the truest sense of the word. Breakfast.

Cleaver & Cork
1333 Walnut Street 
Kansas City, MO 64106 
Ph. 816-541-3484 
website

Thursday, April 7, 2016

Ruins Pub

Self serving can be a good thing. Ruins Pub, in the space formerly occupied by the Bulldog, is a fun space which will please (craft) beer drinkers. 

I've been trying lots of beers -- and this is a good place to do that. There are 40 or so beers to sample here. We only tried one thing, a variation of a Reuben, but it was delicious. 

The women next to us raved about their meals. They have some interesting sounding Hungarian dishes. The explanation of how to get a beer was clear. 

The service, good. The décor, eclectic. There is also a bar with regular drinks if you're not into bloating and flatulence. (And did you know dark beers have less carbonation which creates fewer gas bubbles in your stomach?) 

There are large garage windows that open which can be great, even in April. Especially this April.


Ruins Pub
1715 Main Street 
Kansas City, MO 64108 
Ph. 816-599-6667 
Website

Ruins Pub Menu, Reviews, Photos, Location and Info - Zomato

Tuesday, April 5, 2016

New Spring Menu

L'École Culinaire - New Spring Menu

Located in one of the most desirable locations in Kansas City, Missouri, L'École Culinaire offers educational opportunities for the aspiring, career-minded chef. Students experience hands-on learning and career-based instruction by professionals in the culinary industry. As an ACCSC accredited culinary school, L'École Culinaire prepares students for careers in the culinary industry by offering associate degrees and diplomas in the culinary arts.
 Pan Seared Duck Breast with Spicy Blueberry Sauce, Parsnip Puree and Ruby Card and  Sauteed Spinach. Garnished with lemon zest.

Have you made your reservations yet? Call us at 816-627-0100 to secure your seat. Their new spring menu offers enticing luncheon options in the Plaza! The Presentation Room will be open for service from April 4th through May 26th. 



310 Ward Parkway
Kansas City, MO 64112 
Local: 816-627-0100
Toll Free: 1-866-205-2521

Check out their menu!


Monday, April 4, 2016

An Evening on a Greek Isle

Diane Kochilas - Wine Dinner at YaYa's

On April 13th, YaYa’s is hosting a very special “Evening with Diane Kochilas.”  She is one of the foremost authorities on Greek cuisine in the world.  She is chef, cookbook author of 18 well-known cookbooks, and authority on healthy Greek food.  She is the host of Greece’s most popular cooking show, “What’s Cooking Today, Mom?”  

Kochilas is a native New Yorker whose family hails from the “Blue Zone” Greek island of Ikaria, renowned for the longevity of its inhabitants.  She went to Greece for the first time as a young girl, loving the sunshine, people, and food.  It was later, in 2004 that Dan Buettner teamed up with National Geographic and the world’s best longevity researchers to identify pockets around the world where people live measurably longer better. In these “Blue Zones,” they found people reaching age 100 at rates ten times greater than in the United States.  The answer to “why?” is yet to be completely resolved.

Chef Kochilas has devoted her life to exploring and promoting the healthy and delicious foods of Greece. Her latest cookbook is Ikaria: Lessons on Food, Life, and Longevity from the Island Where People Forget to Die (Rodale, October 2014). Her previous book, Country Cooking of Greece, (Chronicle, 2012), was named by The New York Times as one of the year’s 100 best books. Another book, Glorious Foods of Greece, won the prominent IACP Jane Grigson Award for Excellence in Research.

Together with her husband, Vassilis Stenos, she owns and operates Glorious Greek Kitchen, offering cooking classes on their home island and culinary tours and classes in Athens.  She is the Collaborating Chef at award-winning Molyvos Restaurant in New York City and has developed menus for popular Greek restaurants all over North America.

The April five course dinner with wines includes Longevity Greens Pie-House –Made Phyllo, Ikarian Fisherman’s Soup, Artichokes Braised a la Polita with Shrimp and Greek Saffron, Petimezei Braised Lamb with Pappardelle Pasta and Greek Yogurt, and a Sweet Cornmeal Pie with Dried Fruit and Vanilla Bean Ice Cream.

Call 913.345.1111 to make your reservation at YaYa’s.  The price is $125 pp, which excludes tax and gratuity.

Green Bean Salad - Chef Zeb Humphrey's recipe

Green Bean Salad with Sweet Pickled Onions and Hazelnuts.

One Great Dish:  Chef Zeb Humphrey Serves Up Beans   
Spring and summer sometimes just scream for fresh and delicious.  If it’s a relatively simple dish, but one that still draws raves what could be better? When  I recently spent some quality time with Chef Zeb Humphrey from North Italia and wrote about him in my last blog, he shared a guaranteed great dish that is just one such bonanza.  One huge advantage is that both the pickled onions and vinaigrette are in large quantities and highly storable for other uses.  So here it is:  Green Bean Salad with Sweet Pickled Onions and Hazelnuts. 


PHOTO BY JOHN KERNICK

The Beans:
This is a serving for four.
1 pound fresh green beans, ends cut off if you don’t like them, blanched until tender
8 ounces toasted hazelnuts (toasted at 300 degrees until golden)
8 ounces ricotta salata (grated)
4 tsp chopped fresh basil
2 tsp chopped fresh thyme
4 ounces sherry vinaigrette
4 ounces French bread crumbs
Toss all ingredients in a bowl except herbs and extra virgin olive oil together until thoroughly coated.  Season to taste; garnish with herbs and swizzle of olive oil, bread crumbs and 1 ounce more ricotta salata.

The Sweet Pickled Onions:

This yields 2 pints.
4 red onions (thick julienned cut)
2 cups red wine vinegar  
2 cups brown sugar  
2 cups water 
1 T salt    
1 T pepper 
½ cup extra virgin olive oil 

Place all ingredients except the onions in a sauce pot and bring to a simmer. Once simmering remove liquid from heat and let cool down until chilled. Pour pickling liquid over onions. Label, date and store in refrigerator.

The Sherry Dijon Vinaigrette
This yields one quart
2 red onions (thin julienne)                                               
20 garlic cloves (shaved . . . and yes, 20)   
4 cups olive oil              
2 cups sherry vinegar             
1 cup Dijon mustard
½ cup white sugar

Sauté onion and garlic with 1 T of the oil until slightly brown on medium high heat. Add sugar and reduce heat to medium. Once the sugar has melted add vinegar and simmer for 10 minutes more. Finish with Dijon mustard. Season to taste. Label, date, and store in refrigerator.

Happy Spring say I!