Baked in Kansas City

Located in Historic Westport

Pastries

A Kansas City Bakery - and More!

Delightful new venue

serving soups, salads, hearty sandwiches and nightly grill entrees

European Bistro

Breakfast, Brunch, Lunch, Dinner

The daily array of freshly baked artisan breads

Monday, April 14, 2014

Cafe Provence - Crepes!

Crepes with Raspberry-Balsamic Glaze and Mascarpone Ice Cream
Serves 8
Total Time: 1 hour


FOR CREPES
2 cups all-purpose flour
2 cups milk
1/2 cup water
6 tablespoons butter, melted (plus additional for cooking)
3 eggs
4 tablespoons granulated sugar
1/4 teaspoon salt


FOR RASPBERRY BALSAMIC GLAZE:
2 cups fresh raspberries
8 Tblsp balsamic vinegar reduction*
4 tablespoons sugar


FOR ICE CREAM
Cafe Provence Mascarpone Ice Cream*
*Available at French Market.


1. In a blender, process the flour, milk, water, butter, sugar, eggs and salt in a blender until the mixture is smooth. Add the milk 1/3 cup at a time, until the batter is a liquid consistency. Set batter aside for 20 minutes. (Resting the batter is very important.)


2. Meanwhile, in a small saucepan over medium heat, bring the raspberries, balsamic vinegar, and sugar to a simmer. Allow the mixture to simmer for about 5 minutes. Crush the cooked berries and strain the mixture, if desired, before serving. (Note: For more berry flavor, you can add additional fresh raspberries into the balsamic reduction.)


3. Once the batter has rested 20 minutes, melt a little butter in a crepe pan or large skillet over medium-low heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.


4. When ready to serve, fill with ice cream and drizzle with the raspberry-balsamic glaze. Garnish with fresh berries. Note: Get creative with your crepe filling. In addition to the Mascarpone ice cream we sell at French Market, which is perfect with this recipe, you can also use Nutella, bananas, chocolate, strawberries, nuts, etc.


Bon App├ętit!

Monday, April 7, 2014

The Melting Pot on the Plaza by Chris Becicka

Cheese Whiz


Calm down.  It’s OK.  Not to worry.  You haven’t missed it YET. 
I’m trying to quell the savage cheese loving beast I live with.  He’s salivating over National Cheese  Fondue Day and worried he somehow, in the cold months of winter, missed it.
Again, calm.  Calm.  Focus.  For although National Cheese Lovers Day (January 20) is past, there is still . . .

April 11th

If you’re already a member of the Melting Pot’s Club Fondue, you’ve received the magic email that gives you specials in the month of April at the restaurant which has the creamy, decadent meal down to a fine art.  Luckily, National Cheese Fondue Day has kinda morphed into a month at the Fondue Pot’s Plaza location so I went early to taste and test – primarily because this is a place that’s fallen off my radar over the years.

What I discovered the other day, once downstairs, is a cozy yet big enough restaurant with spaces for families, celebrations, happy hours, and romantic trysts.  This must  be one of the few restaurants with many curtain-enclosed booths for two and a policy for no interruptions should you wish that.  Our threesome passed on that and sat in a large booth with two oblong heating trays embedded in the table top.  The fondue pots sit on those and all the many accompaniments surround the melted cheese (or chocolate) concoctions.  Long skewers and silverware and small plates are provided and no one seems to notice when your cheese drips on the tablecloth.  
However, if you drop your bread or veggie into the cheese pot off the skewer, I’m told that in France, one must perform a dare devised by one’s companions.  Wonderful, fun custom – to which I replied that we were in Missouri as I valiantly tried to separate the now fully loaded hunk of bread from its gooey surroundings. 
Although you can order salads or individual entrees or even a “four course experience,” we opted for two fondues:  a zesty cheddar made with PBR, 20% Swiss, and some other stuff.  It was full bodied and ohsocheesy.  The other we ordered was the Quattro Formaggio, which is not always on the menu.  This is four different cheeses (Butterkase, Gruyere, Parmesan, and Fontina) which blended together perfectly with a bit of Chablis, pesto and marinara sauces, etc.    I have to say this one was my favorite, with each bite tasting a little bit different due to the sauces.
Despite being full, we yielded to our persuasive (and extremely personable) waiter, Alex, for chocolate fondue as well.  Two kinds.  One milk, one dark. Oh yum.  Dippers included marshmallows, pound cake, brownies, strawberries and other fruits, blondies – all delicious, especially in the dark chocolate with candied orange concoction. 

Oh, did I forget to mention the cocktails?  Along with many wines, there are many, beautiful and tasty.
Here I must say we were NOT going to drink, but somehow managed to down three different ones, the most spectacular being the yin and yang which was dessert in a glass.  The “love martini” with its heart-shaped strawberry slices was much lighter, still delicious. 

Since The Melting Pot is back on my radar, next I’m going to try their fine looking happy hour.  They’re truly a whiz with cheese.

The Melting Pot
450 Ward Pkwy, Kansas City, MO 64112
816-931-6358

Melting Pot on Urbanspoon

Thursday, April 3, 2014

14th Street Wine Walk is April 26th!

Join us for the 14th Street Wine Walk
Saturday, April 26th, 2014



Stroll along 14th Street in the Power & Light District and enjoy various wines and tasting plates at each participating venue.

GA tickets are $25 & VIP tickets are $40.
Proceeds benefit the Young Leadership Committee of JDRF.  
Must be 21+. General Admission tickets are $25 and VIP tickets are $40. Limited tickets available. Buy tickets at missiontix.com/KCWineWalk. #KCWineWalk

Tuesday, April 1, 2014

Circling Back to Chefs . . .by Chris Becicka

Talking with Ken Baker

My last heart-to-heart was a few months ago with Celina Tio of Julian, Collection, and The Belfry. The other day I got to spend a little quality time with Ken Baker, Proprietor and Chef at Pachamama’s in Lawrence.  I love talking with professionals like him who are articulate, interesting and fun, all at the same time. 

First, if you’ve not been to this shiny restaurant for a while, hike on back.  It’s got a very cool vibe (how much does that term age me?) and an expanded (Star) 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.
But enough of that.  I wanted to know about the man wearing the apron. Turns out he started his own catering business in high school.  He was mostly inspired by a neighbor in the food industry from Africa who loved to cook – and gave Ken his first set of knives.  After graduating from KU (in political science), graduating from the California Culinary Academy, stints in New Orleans, Australia, New Zealand, Teller’s in Lawrence, and Pachamama’s, he bought the restaurant in 2002. The restaurant moved and certainly reincarnated itself much more glamorously in 2006 to its current location on Massachusetts.  

He (mostly) loves being a chef and owner. He told me cheffing is a matter of “being able to create with hands and mind.  It’s instant satisfaction – we get results and feedback right away, not six months later in a performance review.  I also know that people don’t work for me, they work for everyone who walks in door.” 

I like the fact that you can eat here inexpensively, or not.  Their burger at happy hour is terrific.  Bar food choices are plentiful.  You can also be very adventurous – goat, rabbit, duck, homemade sausage.  Beautiful food; hearty food; all kinds.  Ken likes his specials, especially, and regulars agree with him.

Finally, I asked Ken what he’d say if his now six-year-old son eventually said he’d like to be a chef just like dad.  “Get your feet wet.  Try the business. It’s really hard work.  Terrible hours.  Few holidays.  Back and feet issues. But the immediacy of your work can be really rewarding.  And it’s so creative.  I love that.”


Me, too.

Pachamama's 
800 New Hampshire, Lawrence, KS 66044
One block east of Massachusetts on 8th Street
785-841-0990

Pachamama's on Urbanspoon

Thursday, March 27, 2014

Pachamamas Restaurant is increasing our hours...


Expanded Star Bar service, new happy hour specials and an additional day of service.

Pachamamas Restaurant is pleased to announce that as of April 1st, 2014 we will be open for bar and dinner service Monday through Saturday. Here are the complete details.

Their new hours of operation will be:

  • Monday – Thursday:
    • Star Bar Happy Hour, 3 – 6pm; Dinner Service, 5 – 9:30pm; Star Bar, 5p – Close
  • Friday & Saturday:
    • Star Bar Happy Hour, 3 – 6pm; Dinner Service, 5 – 10pm; Star Bar, 5p – Close
       
Their primary goal has always been on delivering the best dining experience possible. In order for us to accomplish this goal we are focusing our time, energy and passion into fewer, yet more creative dishes. Dishes that will leave you eager to return for more.

Should you have a business lunch, daytime event, baby shower or other festivity, let our catering team take care of your lunch needs. Please contact Kristine Hull, Events Director, by calling 785-841-0990 or email: kristine@pachamamas.com

Monday, March 17, 2014

Broadmoor Bistro and Serves Up a Third Course of Foodie Fight

Broadmoor Bistro and Serves Up a Third Course of Foodie Fight, April 30, to Benefit Their Chef’s Garden Project


Are you “game” for an amazing chef’s tasting while you match culinary wits table-to-table? Then you need to join us April 30, 5:30-8:30 pm at Broadmoor Bistro!
The event starts with appetizers and a table-against-table round of food trivia fun. Then, enjoy entrees prepared as a collaborative effort with Broadmoor students and top local chefs; Ted Habinger of Room 39, Martin Woods of Yia Yia's, Richard Ng of Bo Ling's, Renee Kelly of Harvest, Charles D’Ablaing of The Raphael.
 Enjoy a second round of trivia along with desserts by Carter Holton of the Art Institutes International-Kansas City.
The evening benefits the Broadmoor Educational Chefs' Garden. A collaborative effort between Broadmoor, Powell Gardens, Cultivate KC, and the MU and K-State Agriculture Extensions, the chefs' garden will be a unique addition to Broadmoor's award-winning program.


Tickets are only $55.00 and include all the fun and fantastic meal. You can reserve your seat and meet new food lovers at a shared table, or stack your odds of taking home prizes by filling a table of four-to-eight with foodie friends.
 Reserve now at Brown Paper Tickets, http://foodiefight.brownpapertickets.com.
 The event is supported by Les Dames d'Escoffier Kansas City and the evening's emcee will be Kimberly Stern of "Live! From Jasper's Kitchen," and the creator of the Foodie Fight game, Joyce Lock. Seating is limited for this year’s event, so don’t wait to get your tickets. Due to the unique tasting menu of the event, vegan or vegetarian preferences cannot be accommodated for this evening’s menu. For more information on the event, please contact Beth Bader, Philanthropy Chair, Les Dames d'Escoffier Kansas City, at thecleanerplate@gmail.com.

Thursday, March 13, 2014

Meat (and Fish) Fest, Brazilian Style by Chris Becicka


This weekend we went to Em Chamas Brazilian Grill off 64th Street in the Northland.  Or land of the north.  As Johnson Countians, heading nearly to the airport seemed like a lengthy jaunt.  “This better be worth it,” grumbled frequent flyer Rick from the back seat.  Let’s see, I said, we’ve come to pick you up, we’re paying for it, we’re bringing you home, and you’re say
ing, “It better be worth it.”  Uh huh.

There were families by the fire outside the restaurant and you could see the skaters from the inside.  Em Chamas is in the “Village at Burlington Creek,” in what seems like a rapidly expanding mixed use development.  The restaurant is attractive and lit well enough to see the food but still seems cozy – and it was busy, perhaps because as the first Friday of Lent, people knew there would be numerous fish specials in addition to the regular (huge) array of all kinds of meats.  And for the regular price of less than $40.

You probably already know that Em Chamas is a churrascaria, a Brazilian innovation where beef, pork, lamb, and chicken are served table-side, called “rodizio” (to rotate, which both the meat and the servers do) continuously. Attractive young men called passadors or gauchos with big skewers of meat and very large, very sharp knives come around to serve you. You help them with the tongs that are at your place along with the silverware and napkins.
First, though, you serve yourself at a very nice buffet set-up which has hot and cold items.  For Lent, it also includes steamed mussels and clams, a calamari and shrimp medley, seafood stew and pasta – all tasty.  Lenten shrimp comes along on those large skewers, frequently enough to satisfy the hungriest shrimp lover.  So does swordfish according to the website, but I didn’t see that – which doesn’t mean it didn’t happen.  They have a system of you turn over silver-dollar-size discs to tell the gauchos whether to stop or not at your plate.  They were unfailingly polite and attentive.  People would take away your plate and have you another for you immediately, whenever you wished. 

We ate a LOT here, with lots of conversation and wine. Our waitress was very pleasant and the person she was training was nice and humorous too.  Most importantly, the meats were phenomenal. There were 14 to try and I think we hit almost all of them, skipping the chicken – it was all about red meat for us (and some shrimp and some trial portions of the fish dishes).  I love the idea of not having to make a total choice commitment – and figuring out what you like the very best.  For me, I think it was the picanha, a special Brazilian cut which after I read about it, it was clear why I liked it.  I won’t go into detail other than write the word, fat, which melts into the meat.
There were several others we all loved, and the portion size, which is small each time, lets you try many items and then come back to the ones you like the best. What a great idea.

I fear we managed to stretch this dinner into four delicious hours, including a nice chocolate dessert that hit the spot, hours that Rick admitted were “definitely worth it.”  So we’re going back soon – this time Rick has said he’ll drive.

#             #             #
6101 NW 63rd Terrace,
Kansas City, MO 64151
 Located in The Village at Burlington Creek
816-505-7100
 Em Chamas Brazilian Grill on Urbanspoon

Tuesday, March 4, 2014

Fat Tuesday

Today is Fat Tuesday — the chance to forget all your troubles in good music, spicy food and new friends.

Le Fou Frog - Laissez Les Bon Temps roulez!
Happy Mardi Gras! They'll be offering special dishes celebrating Fat Tuesday as one would in Nouvelle Orleans and original Orleans-spice versus crepes! 816- 474-6060

Californos - Rich Hill's Jazz and Blues Dinner Show is today, Fat Tuesday - Reservations - 816.531.7878.

B.B.’s Lawnside Blues & BBQ (1205 East 85th Street) kicks off its celebration at 7 p.m. with music from Trampled Under Foot and heaping plates of jambalaya and red beans and rice.

Knuckleheads will be rocking from 7 to 11 p.m. with Billy Ebeling and the Late for Dinner Band at its annual Mardi Gras Party. There’s an $8 cover.

The Phoenix, which hosts an open jam from 7 to 11 p.m. with the Everette DeVan Trio. Ernest James Zydeco takes the stage at 7 p.m. at Nica’s 320 in the Crossroads.

$10 Voodoo Chicken special today at BAR Louie

McCoy's Public House! If you can't be in New Orleans, join us for lunch or dinner. We're serving traditional Cajun eats including, Alligator Bites, Shrimp and Grits, Jambalaya, & house made Beignets. And be sure to wash it all down with one of our house made beers or a Mardi Gras Hurricane!


The Fat Tuesday bash at the Brick (1727 McGee) begins when the doors open at 11 a.m. Discover crawfish pie and the reason that everybody loves to drink in New Orleans — they'll be serving up plenty of rum cocktails.

Jazz (1823 West 39th Street) has gumbo and jambalaya. Both dishes are always on the menu, along with Hurricanes and Rum Runners, at the Cajun-themed restaurant where the Mardi Gras party goes from 7 p.m. to midnight.

The Fox & Hound (10428 Metcalf) in Overland Park has $2 domestic drafts. And the Ying-Yang Twins are hosting a Mardi Gras Party at the Granada (1020 Massachusetts) in Lawrence. The doors open at 8:30 p.m., and admission is $15.

Party with the Foundry at McCoy's on Fat Tuesday! Tonight's the night to enjoy all of your favorite foods, drink the best bevies and party late, guilt free. Since you couldn’t make it to the French Quarter, come to our corner of KC and celebrate.

Monday, March 3, 2014

Prix Fixe

Do you know what a Prix Fixe Menu is and exactly how you pronounce it?  Listen to see if YOU get it right!  Click here to read Chris Becicka’s article on what KC restaurants offer Prix Fixe and Tasting menus.   









 

Sunday, March 2, 2014

bluestem Celebrates 10th Anniversary!

This March bluestem will mark a decade of culinary excellence with an exceptional ten-course tasting menu and a party! Join chefs Megan and Colby as they offer a toast to ten years at bluestem!

Savor 10th anniversary tasting menu with a dish from each year the restaurant has been open!


During March chefs Megan and Colby Garrelts will toast bluestem's 10th anniversary with an outstanding ten-course tasting menu. The chefs went through the restaurant's menus from the past decade and selected one dish from each year to create a unique overview of their culinary history. (click for menu) Commenting on the 10th anniversary menu, chef Colby stated, "It was quite a challenge to create this menu and select only one dish from each year bluestem has been open. We wanted to pick dishes that not only Megan and I liked, but were customer favorites."

This dinner is $110 per person, plus tax and gratuity.  Wine pairings to accompany the menu are $75. bluestem will also offer three and five-course tasting menus in March.

(816) 561-1101
make a reservation.