Last Thursday I had dinner at L’Ecole Culinaire’s
Presentation Room on the Plaza. If
you’re not familiar with it, it’s a private cooking school with locations also
in Memphis and St. Louis. They offer classes
to us ordinary mortals as well (see our current wine contest for their wine
class on February 12th!) as well as degree classes and diplomas in
culinary skills and restaurant management.
Students do the cooking and baking as well as the serving and
BUT, what I want to talk about is this dinner we had. Prepared and served by students, it was
delicious and remarkably, and I mean remarkably, inexpensive. The charcuterie board was amazing, four or so
different meats and pates, grilled bread, scallions, beets, couple of
difference sauces – it was, truly, a meal for two all on its own. Seven bucks.
Entrées were $12 and you could
choose from five – a fish, sirloin, lamb, and a chicken lasagna that was
unusual and excellent according to my co-taster. I had the pork chop which was perfect and
served with probably the best Brussels sprouts I have ever had. There was a
choice of three desserts, each at $3, which included flaming bananas
foster. The place has a bakery outlet
downstairs which is open five days a week and serves coffee as well.
You can only get dinner on Wednesdays and Thursdays and
reservations are preferred of course.
Call 816-627-0100 for those. And
check out their evolving classes on chocolate, wine, pizza, and more for amateurs
by first checking out our website
which will take you to their classes. Or go there for lunch, Monday through
L'Ecole Culinaire Presentation Room
310 Ward Parkway Kansas City, MO 64112 Ph. 816-627-0100
Slurping oysters will win one lucky team $1,000 at the
second annual Jax Fish House oyster eating competition on February 27
Jax declares February Oyster Month and will feature
weekly food and drink specials and 10 cents per oyster shucked donated to
Leukemia & Lymphoma Society during the month
Jax Fish House
& Oyster Bar has declared February Oyster Month and is planning a
month-long celebration, highlighted by its second annual oyster eating
competition on Saturday, Feb. 27 with a grand prize of $1,000 and free crab for
a year. Guests will also have the opportunity to enjoy weekly food and drink
specials all month created by Chef de Cuisine Theresia Ota and Lead Bartender
Kenny Cohrs. Finally, ten cents per every Emersum oyster shucked at Jax during
the month of February will be donated to the Leukemia & Lymphoma Society.
Oyster Eating Competition
Jax’s second annual oyster eating competition will take
place on Saturday, February 27 at 2 p.m. Teams of four will attempt to swallow
the most oysters in a 2-minute battle. The team that slurps the most oysters in
the given time will win $1,000 cash. The entry fee for the oyster eating
competition is $400 and all proceeds will benefit the Leukemia and Lymphoma
Those who wish to enter the oyster eating competition can
register by calling Jax at (816) 437-7940 and asking for Tim Roy or Margaret
Adams. The last day to register is February 20. Space is limited.
Oyster Month Food & Drink Specials
Chef de Cuisine Theresia Ota has created four
oyster-inspired dishes for the oyster month celebration. Each special will run
for one week during February.
4 (Feb. 23-29)- Tempura Oyster and Ahi Udon $19- Soy marinated
mushrooms, ahi noodles, kimchee, miso broth, nori
Lead Bartender Kenny Cohrs has also developed a number of
oyster month drinks that will run throughout February including:
Measures - Featuring Deveron 12 year scotch, Pimm's No.1 liqueur and Combier,
the original triple sec.
Ten cents of every Emersum oyster shucked during the month
of February will be donated to the Leukemia & Lymphoma Society (LLS). Jax
will also donate the registration fees from the oyster eating competition to
4814 Roanoke Pkwy Kansas City, MO 64112 Ph. (816) 437-7940
JCCC Food Pantry and receive 20% off your order at The Pastry Shop
(Open every Friday
when classes are in session from 3 p.m. until sold out or 5:30 p.m.)
program is partnering with the college’s
food pantry and will accept items on Fridays during the sale. Please bring
items from the list below and we will make sure you receive a 20% discount
Canned meats, tuna, chicken, and meat pasta sauces, peanut
butter, canned fruit, chunky meat soups, protein or whole wheat, pastas, whole
grain cereals. If possible, please no canned vegetable products
particularly canned corn and bean products (we have boxes and boxes).
If you would
like to make a cash donation
cashier know how much you are contributing above your total and it will be
donated to the pantry.
of the Restaurant Guide of Kansas City,
Kathy Denis, a French government
certified tour guide in the Bordeaux area in the 1990s, decided to lead twice-yearly
culinary tours three years ago. Her husband is from France, and after their
marriage, they moved to Kansas City and started publishing the restaurant guide.
“We had always given advice on travelling
to France and helped people plan their vacations. While on a family trip to
France in 2012, we decided to ‘officially’ share our knowledge, experience, and
personal contacts in France by launching a sister-business called Global
Culinary Escapades,” explained Kathy.
The main area they focus on is the city of
Bordeaux, its surrounding vineyards including the town of St. Emilion, and the
Dordogne Valley, including the medieval town of Sarlat. Kathy Pelz (Kansas City) and two former Dames have been among the
15 travelers on each tour.
“We have personally known for years many
of the artisans and restaurants that we visit, so the biggest challenge in
planning tours is narrowing down the places where we can actually take people
on the tours because of time constraints. There are so many fantastic artisans
passionate about what they do and amazing places to visit with such rich
history that we could easily spend a lot more time in each area,” said Kathy.
Unusual things sometimes happen during
tours. Kathy relates, “We were having dinner in a private room of a castle that
had a fire lit in the fireplace, large candelabras and candles everywhere, and
it was thundering and lightening When the server left the room, we decided that
the atmosphere was more authentic without the electric lights from the chandelier
so we turned them off! She was surprised upon returning and thought there was a
problem with the electricity. We convinced her that we were perfectly fine
without the electric lights on and finished our meal in a completely medieval
atmosphere. Also, I ran into French movie star Franck Dubosc when we were
visiting Sarlat’s Saturday market and got my picture taken with him.”
Foods typical of the region where Kathy
takes her tours are oysters, foie gras,
confit de canard, red wine, canelés (small dessert cakes from
Bordeaux), black truffles (from Perigord), and cèpe mushrooms.
Pleased guests wrote, “We saw and did so
much that the trip now seems magical.” “Wow – beyond my expectations with a
surprise around every corner.” “Fabulous trip of a
lifetime.” More information click hereor 913.766.8067
Well, I am just about there – ready to say no more
alcohol! Between the food and the drink,
I’ve successfully gained a few pounds this holiday season, which of course I
needed. So maybe it’s time to kick it
down a notch. Hmmmm, where to go to have
a drink that’s not a drink and not just a drink that they subtract the alcohol
I don’t want to talk about coffee or tea or diet coke or a
green smoothie here. I want it still to
be pretty and sparkly if possible. Like
the seven Italian cream sodas, including orange or pomegranate or blackberry at
Webster House. My friend loves the Not Your Father’s Root Beer at Cleaver
& Cork but they also serve Little Freshie
seasonal hand crafted sodas, too. For the ultimate, perhaps, try the “Nara Cure” at the eponymous restaurant –
it’s made of healing elixirs: botanicals of cucumber, thyme, lemon and orange
are said to promote a youthful glow and spirit.
Of course, maybe I can get that youthful glow by returning
to my inner child and just ordering a Shirley Temple (probably from someone who
doesn’t know who Shirley was and why there’d be a drink named after her). Make mine with club soda. And extra cherries. The low cal ones of course.
We sat there, waiting. And waiting. Talking a bit but clearly just waiting. Our server must have passed by us five times and never stopped....
The Restaurant Guide of Kansas City was first published in the spring of 1997. Magazines are distributed free of charge to the general public throughout the Greater Kansas City area at hundreds of locations. Books can be picked up at each participating restaurant, hotels/motels, concierge desks, tourist information bureaus, banks, major employers, and numerous outside display locations.