Fiorella’s Jack Stack Barbecue

most popular restaurant in Kansas City

3 Ways to enjoy

lunch, happy hour or dinner

highest rated barbecue restaurant

in the country by the Zagat Survey

cooked to perfection over hickory wood

in an authentic brick oven pit.

Saturday, August 31, 2013

Steak in Cow Town or, Steaks 101 by Chris Becicka

Steak in Cow Town or, Steaks 101 by Chris Becicka

As hard as we’ve tried to get rid of the label, it sticks.  It should.  We should be proud of it; shout it from the tops of the Bartle Hall pylons.  Cow Town.  Kansas City is the home of steaks, renowned for steaks, celebrated for steaks.  At least by us.  Cow Town. And so, we know everything there is to know about steaks, right?
 
    Not so fast.  Some of us may be steak snobs, but most of us, if questioned, would inevitably display a lack, yes, a veritable lack of knowledge.  We aim to remedy this situation with a few, just a few, basics that everyone should know.  Let’s get to the meat of the matter now.

 The first is what cut of steak you want – and why.  This should be easy.  Understand that you’re eating muscle and the less work those muscles do, the more tender the steak.  Please picture a cow right now.  At the top of the cow, right behind its ribs, is the loin (or backstrap) area – hence the name tenderloin (or filet mignon).  This part doesn’t have much connective tissue, doesn’t do much (if any) work and consequently is the most tender.  Its tenderness and the comparatively small size of the loin together guarantee it is the most expensive cut of the cow, ounce for ounce.  It is also where most steakhouse cuts come from.  (See the Cut box.)
  
The loin is subdivided into the short loin as well as sirloin. The short loin provides the aforementioned tenderloin, T-bone, strip, porterhouse (just a T-bone with a larger loin half) and hangar – and others not seen so often in steakhouses.  Another tender cut of beef is from the rib area, right next to the loin.  The backbone and ribs supply the filet of rib, cowboy steak (a bone-in rib eye), and the rib eye steak.  The 7th to 12th of the posterior six ribs provide prime rib.

   With basic anatomy and nomenclature out of the way, there are three things left.  One is temperature (see Baby box), next grading (see When box), and finally, aging.  Temperature is easy and some restaurants now have it written down for you.  Keep in mind the U.S. Department of Agriculture recommends a temperature of at least 145°F in order to prevent foodborne illness – a temperature I regard as flavor killing as well.

 Finally, a quick look at aging.  Wet aging means the beef has been stored in vacuum packaging and refrigerated to weaken proteins which makes the beef more tender.  Dry aging means hanging ribs and loins in humidity controlled coolers.  The subsequent evaporation concentrates remaining proteins.  Most of the tenderizing effect occurs in the first ten days. Premium steakhouses typically dry age for 21 to 28 days or wet age up to 45 days for maximum effect on flavor and tenderness and all waiters can tell you why their process is the best.

 Now that you know a bit more of what is entailed in a really great, high quality steak, how does all this translate at some superb steak restaurants in town?  Take a look at our chart (and go to Steak 101 by Chris Becicka for the full version) and then try each restaurant, one at a time. These steaks are worth the price! And you’ll be soooo happy you live in Cow Town!
 

Tuesday, August 27, 2013

M&S Grill and McCormick & Schmicks

Looking for Holiday promotion for banquets? M&S Grill and McCormick & Schmicks is doing right!
 
Check our search by choosing your area or/and the price range or/and the type of cuisine or/and your special needs and the number of your party that will give you a list of restaurants to suit your private party needs!
Search now for private rooms!

Thursday, August 15, 2013

Summer Lives On! Randy Rogers Band, Chevelle & Other Hot Acts Coming to KC Live!


The Miller Lite Hot Country Nights concert series presented by Q104 continues to heat up every Thursday night with the hottest acts in country music!

Join us this Thursday, August 15th, at KC Live! for the Randy Rogers Band! Next week, Craig Morgan takes the KC Live! Stage. Shows start at 7 p.m. and are free to attend. All ages welcome. Anyone under 21 must be accompanied by a parent or legal guardian.

Upcoming Shows:
August 22 – Craig Morgan
August 29 – Noe Palma
September 5 – David Nail
September 12 – Outlaw Jim & The Whiskey Benders

See the Full Schedule

The Miller Lite Hot Country Nights Summer Concert Series is presented by Q104, Ink, The Missouri Lottery, Deffenbaugh Industries and The Hilton President Hotel.

Rook Cooks Cookbook Event


Rook Cooks Cookbook Event

 

Join Chefs Colby and Megan to celebrate the cookbook and flavors of Chef Lou Rook, proprietor of Annie Gunn's in Saint Louis. Featuring dishes from the cookbook, this is an event you won't want to miss.

 

Thursday, August 22, 2013

6:30 p.m. - book signing and reception

7:00 p.m. - four-course dinner with wine

 

$85 for one person, and one cookbook

$145 for two people, and one cookbook

 

_____________________________

 

 

MENU

Fried Green Tomatoes on a Yellow Tomato Coulis 

with Jumbo Lump Crab and Mascarpone

 

Almond Crusted Trout with Sorghum Lemon Soy Glaze

 

Sea Salt and Herb Crusted Lamb Loin with Ratatouille, 

Balsamic Syrup and Extra Virgin Olive Oil

 

Summer Berry Pie

 

 
Reservations are required and can be made by calling 913-642-5800 or visiting Rye

Thursday, August 8, 2013

Join us this Saturday for a Free Family Fun Luau & KC Parrot Fest!

Join us this Saturday, August 10th for a Sprint Family Fun Days Luau and the annual Kansas City Parrot Fest!

The party starts at 11 a.m. and features live music from THE BOAT DRUNKS, Glen Mock & The Tropical Dreamers, Born in Babylon and The Doo Dads!

Bring the kids and join us for a special Sprint Family Fun Days Luau from 11 a.m. to 3 p.m. with face painting, hula hoops, water activities, bounce houses, arts and crafts, dancing and more.
Admission is free and open to the public of all ages. #KCParrotFest

Entertainment Schedule:
11:15 a.m. The Doo Dads
1:15 p.m. The Doo Dads
3:00 p.m. Born in Babylon
5:00 p.m. Glen Mock & The Tropical Dreamers
8:00 p.m. The Boat Drunks
with special guest Coral Reefer - Nadirah Shakoor

Rye Event


Rook Cooks Cookbook Event

 
Join Chefs Colby and Megan to celebrate the cookbook and flavors of Chef Lou Rook, proprietor of Annie Gunn’s in Saint Louis.  Featuring items right from the cookbook, this is an event you won’t want to miss.

 
Thursday, August 22, 2013
6:30pm book signing and reception
7:00pm four-course dinner
 $85 for one person, and one cookbook
$145 for two people, and one cookbook
 
Menu

Fried Green Tomatoes on a Yellow Tomato Coulis with Jumbo Lump Crap and Mascarpone
Almond Crusted Trout with Sorghum Lemon Soy Glaze

 Sea Salt and Herb Crusted Lamb Loin with Ratatouille, Balsamic Syrup and Extra Virgin Olive Oil

 Summer Berry Pie

 rye
10551 mission road
leawood, ks 66206
(913)642-5800

KCCG at Work!

  At M.E. Pearson Elementary in Kansas City, Kansas, students in a KCCG-sponsored after-school garden club harvest and eat fresh vegetables and fruits they grow themselves in six raised beds.

The school sends extra produce, a...long with bilingual recipes, home with the students for healthy family meals!

Help us fund valuable programs like this in schools across the metro by buying your tickets today for The Gardens at Sunset fundraiser www.thegardensatsunset.com

Monday, August 5, 2013

Enjoy an Incredible Steak Special at Final Cut Steakhouse

Hit the strip at Final Cut Steakhouse in the Hollywood Casino and save money. During the month of August, this top-notch steakhouse is running a special on their KC strip. 

Enjoy a 14 ounce strip, Caesar salad, loaded baked potato and fresh baked brioche for only $19.99. 

Don’t forget that select bottles of wine are half-priced on Thursday nights as well.

You deserve a night out in style. To make your reservation please call (913) 287-9761

Paella Recipe

Ingredients



  • 4 tablespoons olive oil
  • 1/2 pound chicken breast, boneless, skinless
  • 1/2 pound of pork
  • 1/4 cup diced onions
  • 2 tablespoons chopped garlic
  • 1/4 cup diced red and green peppers
  • 1/4 cup diced zucchini
  • 1/2 cup sliced tomatoes
  • 1 cup parboiled rice
  • 2 cups chicken stock
  • 1/2 tablespoon saffron
  • 1 pound shrimp, peeled and de-veined
  • 12 mussels
  • 1/2  Chorizo, sliced into 1/4-inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Rinse the mussels under cold running water while heat a medium sauce pan with oil. Add mussels and 1/2 cup dry white wine, salt and pepper. Cover for few minutes until mussels have opened. Keep the juice for later.

Heat the olive oil in a large pan on stovetop. Add the chicken breast, pork to the oil and sauté to a golden brown. Leave chicken in pan and add the onions, garlic, peppers and shrimps. Cover and cook for 10mm.

Add zucchini, tomatoes, chorizo and the mussels juice. Cover and cooked for an hour.

Add the rice, mussels, chicken stock and saffron into the mixture and bring it to a boil. Let simmer for 20 to 25 minutes.

Thursday, August 1, 2013

SHOP BACK TO SCHOOL THIS WEEKEND AT THE DOWNTOWN SIDEWALK SALE!

Whether you are headed back-to-school or not –
Shop great summer styles at the Downtown Summer Sidewalk Sale in the Kansas City Power & Light District!

Starting Friday, August 2nd at 5 PM, receive up to 60 % off at
The Garment District Boutique, The Polished Edge Fine Jewelry,
Zafar Salon, Spa & Boutique and Envolve!

The Downtown Sidewalk Sale is on: Friday,
August 2nd from 5 p.m. – 8 p.m.
Saturday, August 3rd from 10 a.m. – 6 p.m.
and Sunday, August 4th from Noon – 6 p.m.