Restaurant Guide of KC™ - Kansas City Food + Travel Blog

  • Smokehouse BBQ

    Brazilian Steakhouse

  • Kansas City’s traditional,

    hickory-smoked barbeque

  • Family atmosphere. Barbeque favorites

    can be catered or delivered

  • Offers a menu in the bar area

    for those in the mood for a lighter meal

  • Smokehouse Bar-B-Que’s pit experts h

    fave been preparing authentic barbeque for 30 years

Breast Chicken Pesto Goat Cheese Sauce


Steak with blue cheese sauce


Chinese New Year with Bo Lings

Bo Lings
From February 5th - 18th, Bo Lings on the Country Club Plaza will be offering a special Chinese New Year prix-fixe menu* with many traditional dishes so be sure to make your reservation now.


Shrimp Wonton with Cantonese Noodles

Chef’s Special Cold Plates

Hot Oil Chicken

Tree Ear Mushrooms and Cabbage


Imperial Shrimp

Crispy Eggplant


Served with choice of steamed white or brown rice

Beijing Roasted Duck

Chef’s Special Lamb Chops

Sautéed Whole Flounder

Ginger & Garlic Shrimp

Fresh Pineapple Fried Rice & Roasted Pork

S i des(Choose one)

Sichuan Style Green Beans

Curry Vegetables

Baby Bok Choy

Chinese New Year Delicacies

(for parties of 6 or more)


Cream Caramel

Homemade Almond Cookies


House Jasmine Tea

Soft Drinks

Ice Tea

* $38 per person for parties of 2-5 and $36 per person for parties of 6 or more.

Tax and gratuity not included. Available during regular hours.

Winter/Spring Events for the Family at Crown Center

Winter/Spring Events for the Family at Crown Center

Crown Center Ice Terrace (through March 10)

Kansas City's only public outdoor ice skating rink is open through March 10 to help KC embrace the cold with some fun. Admission is $7 for adults and free for children under 4 and adults over 60. Skate rentals are $3. Stop by for Two-for-One Tuesdays, which offers BOGO tickets after 5pm. The Ice Terrace is open Monday through Thursday from 11am to 9pm, Friday from 11am to 10pm, Saturday from 10am to 10pm, and Sunday from 10am to 9pm.

"Secret Soldiers" at The Coterie (January 22 - February 10)

Opening the 2019 season at The Coterie, "Secret Soldiers" shares the true stories of four women who, for different reasons, served as men in the Civil War. Woven into this unique and interactive play is the early suffrage movement, the formation of the Massachusetts 54th Regiment (the first African American regiment in U.S. history) and Harriet Tubman. Visit or call 816-474-6552 for showtimes and tickets.

LEGOLAND Discovery Center and Crown Center are hosting the 2019 All-Star Build Challenge, which includes the MINI Division for ages 5-10 in the morning and Junior Master Builder Division for ages 11-15 in the afternoon. FREE Admission.

This MTH Theater original Revue features the evolution of the Big Band era with classic tunes made famous by Glenn Millers and Artie Shaw, as well as some contemporary arrangements. Enjoy the sounds of the Great American Songbook live on stage with a 10-piece Big Band. Visit for tickets and showtimes.

Journey to Oz (February 9 - May 12)

One of the world's beloved movies turns 80 this year and Crown Center is celebrating by brining the magic of the big screen to you. Families can tour the enchanting world of the Munchkins, follow Dorothy, the Scarecrow, Tin Man and Cowardly Lion, and sneak into the Wicked Witch's castle. Open at the Crown Center Shops on Monday through Friday from 10am to 6pm, Saturday from 10am to 7pm and Sunday from 11a to 6pm. FREE admission.

Mr. Popper's Penguins at The Coterie (February 26 - March 31)

In this charming musical adaptation of the beloved book, Mr. and Mrs. Popper's lives take an adventurous turn when a mysterious box arrives on their doorstep with a penguin inside. Not long after, the local aquarium sends over a female penguin and soon, the Poppers are hearing the patter of 20 little feet. What starts for Mr. Popper as a giant bill for canned shrimp leads to an imaginative journey across America - one that ends in the Antarctic to place the penguin colony in a "life they were meant to lead." Visit or call 816-474-6552 for showtimes and tickets.

Presented by Girl Scouts of NE Kansas and NW Missouri, Girl Scouts and female professional volunteers from the design industry will come together from 8am to 3pm to build eight one-of-a-kind displays made entirely of empty Girl Scout Cookie boxes. Local celebrity judges will choose a top construction team based on design and structure, and the winner's creations will be on display in the Crown Center Shops Atrium through March 23. FREE admission.

Spring Choirs (April 8 - 21)

Local choirs will entertain Crown Center visitors each weekday April 8-21 from 10:30am to 6:30pm at the Crown Center Shops. FREE admission.

Photos with the Easter Bunny (April 13-14, 19-20)

The Easter Bunny greets children at the Crown Center Shops on April 13-14 and April 19-20 with a professional photographer who will be taking pictures for a fee from 12pm-4pm. Visitors are also welcome to bring their cameras. FREE admission.

Inspired by The Beatles' music and based on the Netflix animated series, Beat Bugs: A Musical Adventure that follows five insect pals who explore the world and pick up life lessons along the way. Walter, Buzz, Jay, Crick and Kumi embark on a mission to save Strawberry Fields from being taken over by a stink bug with other plans for it. Visit or call 816-474-6552 for showtimes and tickets.

KC feasts

The Kansas City area was hit with some crazy winter storms. You might have missed some dining out specials during that week. Well, you are in luck because a group of local restaurants have banded together to continue raising money and giving you the opportunity for a wonderful deal.

From January 21st through January 27th, you can dine in at the following places and enjoy a two-course lunch menu for $15 or a three-course dinner menu for $33. 10% of sales will benefit the Boys & Girls Clubs of Greater Kansas City! Happy dining!


Local Pig & Pigwich

Local Pig & Pigwich 

Local Pig & Pigwich
After six years in their original East Bottoms location, Local Pig & Pigwich, a meat market and sandwich shop will open in City Market on Wednesday, Jan. 16, at 20 E 5th Street, Suites 101A and 101C.

After months of complex renovation to the space, the new Local Pig & Pigwich is an adjoined space with separate primary entrances on the 5th Street side and the Market side respectively. Co-owners Alex Pope and Matt Kafka have coordinated the opening for a fairly seamless transition from the old location with very little interruption to business and are excited about the new larger, more accommodating indoor space designed to serve more customers, and allow them to expand their selection of locally produced retail items and fine-tune their overall operation.

The new Pigwich will have counter service and a larger menu featuring all their mainstays plus additional sandwiches that were formerly offered as specials limited to certain days of the week. Fries, a few desserts and kid-sized items will also be on the menu as well as beer, wine and cocktails sold in cans.

As a purveyor of premium meats, Local Pig offers cuts of high-quality smoked, cured and ready-to-eat meats from whole animals raised on small local farms with no antibiotics, steroids or confinement. They also have house-made prepared items such as pickles and seasonings, charcuterie items and a "Butcher Box" subscription program for regulars.

"This location aligns us with produce vendors and specialty shops so we can provide our customers with everything they need to eat clean and well," Pope says.

Local Pig & Pigwich will operate 7 days a week 10:00 a.m. - 8:00 p.m. 

KC Restaurant Week

Downtown Chefs Savor the Rush of KC Restaurant Week
By Jill Wendholt Silva

Michael Werner’s staff at The Jacobson in the Crossroads is preparing to get slammed during “the busiest 10 days of the year,” aka KC Restaurant Week.

Located at 2050 Central St., the hip eatery known for mingle plates and flask service can bring in “$100,000 easy.” In exchange, 10 percent of each meal is earmarked for charity, and grueling back-to-back double-shifts are a given. “It’s not just a money grab,” says Werner, the restaurant’s managing partner. “It’s about grabbing an oar, creating a hell of a party and getting the opportunity to raise money, and hopefully create a win-win on many levels.”

During Restaurant Week -– which kicks off today and runs through Jan. 20 — multi-course menus at some of Kansas City’s best restaurants will ring in at $15 for lunch and $33 for dinner.

Many savvy diners create their own bucket list and reservations fill up quickly. The list of participating restaurants hit a record 200 this year, with about 20 percent of them located downtown. “We really want people to walk away with a value perception,” Werner says.

At Affäre, a modern German restaurant at 1911 Main St., the cases of wine specially ordered for Restaurant Week are piling up. The staff is bracing for a capacity crowd both weekends, although a few weekday reservations are still available. Affäre has taken part in the annual event since 2013, but recently co-owner and sommelier Katrin Heuser was surprised to discover “a lot of people aren’t aware it is a fundraiser.”

The event founded by VisitKC and the Greater Kansas City Restaurant Association, has raised nearly $2.2 million over the past decade. To emphasize the charitable component, Heuser has instructed her servers to thank customers for their contribution. This year’s recipients include the Boys & Girls Club of Greater Kansas City, Kansas City Regional Destination Development Foundation and the Restaurant Association’s Educational Foundation.

For the past decade, Restaurant Week has been held in January — typically a slow month for local restaurants. But the extended week can be brutal coming right after the busy holiday season. Advance planning remains the key to managing diner expectations and avoiding costly mistakes that can impact a restaurant’s reputation. For example, during one of the first years it participated in Restaurant Week the Affäre staff decided to churn ice cream to serve atop apple strudel. The time and labor to prepare it meant they were in the kitchen every night after service until 2 a.m. – and back on the merry-go-round at 7 a.m. Exhaustion set in, and “everyone was ready to kill each other,” Heuser says. This year’s dessert — a German bienenstich (or “bee sting” cake), a brioche dough with pastry cream topped with honey-almond brittle – is more forgiving and a bit less labor-intensive, if no less delicious. “You don’t want to sell yourself short,” Heuser said. “You want to keep the integrity of the regular menu” by choosing dishes that can be prepped in advance and assembled quickly when every table is full.

The value-conscious, three-course Restaurant Week format fits nicely with the “shareable” menu philosophy at Corvino Supper Club & Tasting Room, 1830 Walnut St. “It’s not dumbed down,” says chef/owner Michael Corvino, who participated for the first time as a restaurant owner in 2018. “It’s very important to us to represent what we do every day.” Diners order two savory dishes, such as the top-selling crispy pork ribs and the cheeseburger, and one sweet dish, such as milk and cookies, or a cheese plate.

The dishes come out of the kitchen when ready. For a $10 upcharge, they can wade a little deeper into the menu with whole branzino, duck soup or a bavette steak. Servers encourage diners to avoid duplicates to put together the widest array of tastes. But how do you split a cheeseburger? “We send a steak knife out,” Corvino says. To avoid no-shows or cancellations, a credit card deposit is required to dine at Corvino Supper Club, but the amount is applied to the meal.

Crispy pork ribs braised in fish sauce, fried garlic and crushed peanuts has been on the menu since Day 1 at Corvino Supper Club. (Photo by Jill Silva)

Diners also receive a $20 discount on their next visit, part of Corvino’s effort to track the number of repeat customers gleaned from Restaurant Week. “Anytime you see an opportunity to get exposure to new guests, that’s awesome,” says Corvino, who estimates the event brought 2,000 guests through the door during last year’s event.

At Tannin Winebar + Kitchen near the corner of 18th and Walnut, the supplemental wine offerings are “part of what makes (us) unique,” says general manager Barry Tunnel. Half glass pairings with each course are $25, and full glass pairings are $50. Tunnel is especially eager to introduce Restaurant Week diners to Paitin “Ca Veja” Nebbiolo d’Alba from Piedmont, Italy, a rich, bold, complex red. It pairs well with the show-stopping braised oxtail with celery root puree, blue cheese anglaise, parsnips and beet. Tannin includes dessert pairings featuring port, Madeira, sherry and more. Tunnel is pairing the beloved fudge-stuffed peanut butter cookie with Dandelion Vineyards “Legacy of Australia” Pedro Ximenez.

While most participating restaurants offer their regular menu alongside the specials, Tunnel and his servers encourage their diners to choose the Restaurant Week menu that supports the partnering charities “because it is a great community-building opportunity.”

Jill Wendholt Silva is an award-winning former food editor and restaurant critic who spent nearly 30 years at The Kansas City Star. She freelances and owns her own consulting firm, Jill Silva Food. Reach her at

Classic Cup Cafe

Classic Cup Cafe on the Plaza to try something different after longtime chef retires

Read more here:
By Joyce Smith 

The Classic Cup Cafe has been a Country Club Plaza staple since opening nearly three decades ago.

But in the last few years, customers have favored it more as a breakfast meeting place, and lunch and brunch “break-from-shopping” spot, their bags piled up by their tables. Or a place to people-watch from the front patio along one of the Plaza’s busiest streets.

But not so much as a place for dinner.

So when partner and original executive chef Michael Turner retires on Jan. 12, it plans to start closing for dinner. Instead, it will host private events in the evenings.
New hours starting January 13, 2019
7 am to 4 pm Monday-Friday
8 am to 4 pm Saturday
9 am to 3 pm Sunday
Classic Cup Plaza
301 West 47th Street
Kansas City, MO 64112
Ph. 816-753-1840      
Read more
Read more here:


Kansas City's Best New Restaurants of 2018

Kansas City's Best New Restaurants of 2018

Black Dirt 

It was a year of change for chef Jonathan Justus, and his wife and managing partner, Camille Eklof. They opened one of the most highly anticipated restaurants in Kansas City with Black Dirt, and closed their original namesake fine-dining restaurant, Justus Drugstore, in Smithville. With no other distractions, the two have focused on their new Kansas City café as they rolled out their lunch, dinner, bar and brunch menus to eager fans. Their hyper-local restaurant is not as fussy as The Drugstore was, but dishes like the rabbit terrine and Missouri Caesar salad along with hearty items like blackened local catfish, Camp Lindo fried chicken and Black Dirt pork chops continue to support their message of the importance of tasting the local terroir. (Photo by Anna Petrow)
Black Dirt, 5070 Main St., South Plaza, Kansas City, Missouri, 816.214.5947,
Jenny Vergara

Black Sheep + Market 

Farm to table dining is nothing new, but it is unique to find delicious, healthy, farm-fresh dishes at a price point that works every day, which is what chef Michael Foust and team at Black Sheep + Market have aimed for with their new concept on 39th Street. The relationships that Foust has cultivated with local farmers including over the past 10 years is front and center both at the cozy, red brick restaurant and its adjoining market, so much so that customers can even expect daily soups, vegan dishes and even the daily pot roast to contain produce harvested that day. (Photo by April Fleming)
Black Sheep + Market, 1815 W. 39th St., Kansas City, Missouri, 816.541.3929,
April Fleming

Brookside Poultry Co. 

Chef-owner Charles D’Ablaing kept it simple and southern for his first restaurant, Brookside Poultry Company. Open in the up-and-coming East Brookside area, he has made spit-roasted and battered fried birds his focus, and the neighborhood flocks to his front door to dine-in and carry-out his fowl-friendly fare. In addition to his 48-hour, sour cream-brined, crispy, crunchy fried chicken breast, thighs and wings, he also offers spit-roasted whole ducks and chickens sourced from Barham Cattle Co. & Family Farms in Kearney, Missouri. There is a steak, and sides like thickly-cut house fries and fried green tomatoes offered in addition to his culinary calling card, shrimp and grits, a southern staple his raving fans demand. (Photo by Anna Petrow)
Brookside Poultry Co., 408 E. 63rd St., Brookside, Kansas City, Missouri, 816.599.2285,
Jenny Vergara

Caffetteria Modern Café & Marketplace 

The latest café concept from restaurateur and chef Jo Marie Scaglia, owner of The Mixx in Kansas City and Overland Park, Kansas, was visually inspired by the stylish coffeeshops in Italy. With cotton candy colors, white marble table tops and brass fixtures, Caffetteria Modern Café & Marketplace dazzles, serving an eclectic and modern menu based on fresh, seasonal ingredients. With protein-packed poke bowls, pizzas and superfood ancient grain salads, there is a luxurious feel to the mainly healthy menu making the food here feel virtuous, while it tastes delicious. Grab a coffee and a treat from the pastry case all day long, pick up a grab-and-go meal or shop the retail space packed with dishware, cookbooks, hand towels and more. (Photo by Anna Petrow) 
Caffetteria Modern Café & Marketplace, 25 On The Mall, Prairie Village, Kansas, 816.756.2300, 
Jenny Vergara 

Freshwater Although 

Freshwater 2.0 looks and tastes just like the original restaurant did, the food-and-drink program, as well as the service, continue to exude surprising flavor and finesse. Owner and executive chef Calvin Davis brings delicious local and sustainable dishes to the table of his rebooted restaurant, surrounding himself with a professional team both in the front and the back of the house. Managers Chris Enss and Nicole Elizabeth Dearing bring a knowledgeable wine and local cocktail program to life, while chef de cuisine, Brent Gunnels, works with Davis to offer one of the most interesting and affordable tasting menu in the city with 10-courses for $55 that can, with notice, be suited to any dietary restriction. (Photo by Anna Petrow) 
Freshwater, 3711 Summit St., Kansas City, Missouri, 816.820.0296, 
Jenny Vergara 

Golden Ox 

After a 4-year hiatus in the Stockyard District, the legendary Golden Ox has proudly reopened thanks to some serious love from chef Wes Gartner and Jill Myers of Voltaire and Moxie Catering. The two have returned “The Ox” to a better version of its former 65-year-old self, offering a stylish but familiar dining room, and an old-school steakhouse and sides menu with nine cuts of beef from local ranches ranging from an 8-ounce flat iron on up to a bone-in, dry-aged 34-ounce ribeye. General manager and sommelier Richard Garcia has a unique and inviting wine list, with classic cocktails are also available. This iteration of the Golden Ox celebrates the past but is built for the next generation of steak-lovers in this Cowtown. (Photo by Anna Petrow) 
The Golden Ox, 1600 Genessee St., Stockyards District, Kansas City, Missouri, 816.842.2866, 
Jenny Vergara 

Noah's Cupboard 

Chef Nick Martinkovic landed in downtown Weston last year, bringing his big city culinary talent to this quiet little riverfront town. He and his wife, Andrea, who grew up in Weston, moved back to town to open their first family-owned and operated restaurant, Noah’s Cupboard, named after the couple’s son. This micro eatery has only 17 seats, open for dinner only, making reservations crucial for anyone wanting to sample his weekly farm-to-table menu. Martinkovic offers some light and pretty dishes that offer an interesting twist of global spice and flavor. His vegetable dishes shine and he proudly offers substitutions for vegans and vegetarians. Try the umami eggplant dip, turnip "ceviche" tostada and the pappardelle with English peas, black garlic and maitake mushrooms with something from their simple but elegant wine list. (Photo by Anna Petrow) 
Noah’s Cupboard, 521 Main Street, Weston, Missouri, 816.386.4080, 
Jenny Vergara 

The Restaurant at 1900 

Located inside The Building at 1900, The Restaurant at 1900 debuted last year under the direction of executive chef Linda Duerr. Her menu of modern American fare feels familiar and comforting without being too casual. To get a taste, try the seasonal grilled cheese; last fall, it featured aged white Cheddar, spinach, artichoke, porcini-garlic jam and sesame semolina. The wine list features both local and international selections as curated by beverage director Doug Frost, a master sommelier and American Master of Wine. (Photo by Anna Petrow) 
The Restaurant at 1900, 1900 Shawnee Mission Pkwy, Mission Woods, Kansas, 913.730.1900, 
Jenny Vergara 

The Russell 

The Russell had to undergo some serious remodeling and redecorating to take it from a former flower shop to a picture-perfect new restaurant, bakery and catering company. A culinary collaboration between local photographer and chef Amante Domingo, and Canadian cupcake entrepreneur, Heather White, the two started by catering and have grown into a bustling lunch spot on Main Street. Using a large format wood-fired grill, Domingo creates simple fire-kissed dishes full of flavor that feature roasted vegetables and protein-packed salads, sandwiches and platters featuring sumac-rubbed beef tenderloin, grilled ahi tuna and roasted chicken. Watch for more multi-coursed supperclub dinners they launched at the end of last year. (Photo by April Fleming) 
The Russell, 3141 Main St., Kansas City, Missouri, 816.492.7557, 
April Fleming 

The Savoy 

After a 4-year renovation, The Savoy at 21c Hotel unveiled its swanky new restaurant staffed by a stellar food and beverage team made up of executive chef Joe West, food and beverage director Scott Tipton and Dominic Petrucci as beverage director. West plays with his food, offering popular French-inspired dishes mixed with American classics that play on Kansas City’s nostalgia for the former Savoy Grill. The menu is full of throwbacks like vichyssoise, avocado crab Louis, steak tartare, lobster Newburg and, of course, prime rib, offered in lighter versions that still deliver all of the classic flavor. Desserts and drinks are similarly superb; don't skip out on either. (Photo by Anna Petrow) 
The Savoy at 21c Hotel, 219 W. Ninth St., Kansas City, Missouri, 816.443.4260, Jenny Vergara 


Date Night Menu at Gaslight Grill

At Dick Hawk's Gaslight Grill you can treat that very special someone to a tailor-made dinner for two.  We have introduced an elegant Date Night Menu. Start with a fresh salad or our savory crab bisque.  Then share an entree combination of filet and lobster for two, or a 24 ounce porterhouse and crab legs, or any one of four other succulent combinations.  And finish your elegant dinner with a shared house-made dessert like Creme Brulee or a sumptuous tiramisu.  All for a discounted fixed price of $89 per couple, or $69 for the petite options.  And be sure to add a wine selection from our collection of more than 1,000 bottles to accompany your special evening.

So join us on Wednesday or Sunday night for the special Date Night Menu at the Gaslight Grill.  Make your reservation for either the main dining room or the Back Room, featuring the live jazz of Lynn Zimmer and the Jazz Band, on our website (see link below) or by calling 913-897-3540.

Hope to see you soon at the Gaslight Grill, just south of 135th on Briar Drive between Roe & Nall in Leawood.


KC’s 1st Sushi Burrito Restaurant

New restauranteur, Jason Buck and Nika Marnell, are bringing the first sushi burrito restaurant to Kansas City. The sushi burrito is a new concept of Latin Asian fusion cuisine that already exist in very few places across the US. 

After long research and development, it’s about time we bring this idea to you here in Kansas City, where we ALL love sushi and burritos. Komotodo is a franchise originally based in Denver, Colorado. The creator, Alonzo Martinez, opened this concept from scratch, without any restaurant experience. Since it’s opening 4 years ago, the hype is still growing strong and it’s time to spread the love to KC! 

A sushi burrito is a new type of food that is basically an oversized sushi roll that you can eat with your hands but it has a ton more ingredients, such as; salmon, tuna, fish, crab, chick, steak, and an assortment of delicious fruits and vegetables topped off with a delicious sauce. Keep in mind, these burritos have an epic flavor with 1/3 the calories of the popular burrito restaurants we all love. There is also an option to make a dish into a poké bow or nachos, in addition to a variety of appetizers; avocado fries, mushroom fries, and eggrolls...just to name a few. Surely, your mouth is watering by now! In addition, there will be a selection of local and domestic beer, wine, and health/energy drinks available. Quality is our top priority, and we will use the freshest ingredients available to create these masterpieces...your taste buds will be in shock! 

Our menu will consist of about 12 different burritos, premium bowls made to order, and about 5 sides and desserts that you have yet to see and try before. Komotodo will be a fast casual, contemporary/modern restaurant, located in Overland Park on the corner of 135th and Metcalf (Corbin Park). This high-traffic location will seat 50 people inside along with a fantastic patio attached. As you enter the restaurant, digital menus will display all of the food option and orders placed are prepped in front of you for customization. 

We will be serving Kansascitians 7 days a week; lunch, happy-hour, dinner, and late-night! We’ve been blessed with the support and inspiration of many mentors, restaurant owners, chefs, family, and friends. Our goal is to spread the sushi-burrito love to many locations in Kansas City as soon as possible. 

Help Komotodo Sushi Burrito spread the news about our presence and Opening Day!


One Great Gratin

A couple weeks ago I talked with Executive Chef Matt Barnes at Pierpont’s.  You can read that interview here, should you so wish. Chef Barnes said he cooks simply at home due to time constraints and “selective” diners. This man is busy!  So when I asked him for a recipe, he said the squash gratin below is pretty simple, always good, and can make anyone look like a great cook. 

What’s a gratin you ask? A gratin is a great example of something that sounds better when you call it that. It basically means a browned crust, usually with some kind of cheese.  But what I immediately noticed about this recipe that about two pounds of squash, not that much, requires one quart of heavy (whipping in my mind) cream!  And garlic.  So eating your veggie becomes a very happy occasion.  Try this, take a pic, and send to me!  Better yet, invite me to share it.



2 oz

2 Cups

4 Sprigs
Thyme, fresh
stem on
small dice
1/4 Cup
Yellow Onion
Large Dice
1 Qt
Heavy Cream

2 tsp
Kosher Salt

1/8 tsp
White Pepper, ground

2 #
Winter Squash

peeled, deseeded, large dice

Rosemary, fresh




1/2 Cup
Bread Crumbs

On low heat, sweat the thyme, garlic, shallot and yellow onion in the butter until transparent. Stir with rubber spatula often.  Add the flour and cook stirring constantly with a rubber spatula to form a blonde roux.  Slowly add the brandy while stirring constantly until brandy is incorporated. Cook while stirring constantly for 2 minutes making sure not to let roux stick to pan. Slowly add the cream to the roux mixture, this time using a whisk to help incorporate the cream. Bring to a boil. Add the salt and pepper. Make sure to stir/scrape bottom of pan periodically to keep roux/cream from burning.
Once at a boil, turn burner to the lowest possible heat and gently simmer for 5 more minutes. Arrange the squash in a lightly oiled casserole. Pour cream mixture over the top. Combine the bread crumbs, parmesan and rosemary and evenly spread across the top of the squash. Bake at 350 degrees until golden on top. 
30 West Pershing
Kansas City, MO 64108
Ph. (816) 221-5111
Located in Historic Union Station

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