Denis Culinary Tours

The first owners of the Château were descendants of the Counts of Armagnac, the Chevaliers d’Aux. They can be traced back as early as 1632. Seized as a National property during the fourth year of the revolution, it was changed into a stage-coach post. The coaches were better known in the Medoc as « pataches ». Classified as a “cru bourgeois” in 1932, the Château has belonged to the Lapalu family since 1964. Strong and concentrated, the Patache d’Aux wines can age remarkably well and their aromatic freshness and strong structure are still evident up to 10 or 15 years later. This cabernet-dominated wine is new to Benton’s wine list and exhibits a smoky, roasted herb with black current. This wine has plenty of fruit, spicy character and great length. Great with grilled steaks drink or hold over the next 5-10 years. Oh well, I was born over there! Love Bordeaux! More about Benton's here

Hy-Vee Mother's Day Ice Cream Sunday Visit the Kansas City Zoo for Mother's Day Ice Cream Sunday on May 8. Treat your mom to a fun, family day at the Zoo plus dessert. FREE admission and FREE ice cream cone (while supplies last) for moms on their special day. Ice Cream cones can also be purchased for $1. Explore the Zoo and see what animals are moms, too. 816.513.5800 www.kansascityzoo.org Powell Gardens celebrates Mother’s Day with a scrumptious, reservation-only brunch by Café Thyme and a live outdoor concert on the lawn by Brookside Brass from 1 to 3 p.m. Make brunch reservations early or bring your own food—picnics are allowed in the performance area on this special day. Brunch includes Garden admission; for prices and reservations call 816-697-2600 x209. FREE Mother's Day Admission at the Truman Library Enjoy a family visit to the Museum - 816.268.8200 Mother's Day Brunch 11 a.m.-3 p.m. Rozzelle Court Restaurant - Nelson-Atkins Museum - Seatings are every 30 min...

McCormick & Schmick's Seafood 448 W. 47th Street Kansas City, MO 64112 Online Reservation More information

New Corkage Policy Due to revised Kansas City, MO laws, The American is proud to announce our new corkage policy. Bring that special bottle from your cellar to pair with Chef Debbie's delicious spring menu. $35 per 750ml bottle. $15 decanting per 750ml bottle. Wine cannot be on The American Restaurant current wine list. Limit to a la carte tables of eight or less guests. No more than two bottles per table. Not valid with other discounts. No corkage fee on Tuesday nights!

Trezo Vino , in Leawood’s Park Place, has ushered in spring with revamped lunch and dinner menus with an easier layout for navigation as well as five new dishes created by executive chef Daniel White. In addition, new handcrafted cocktails have been added to Trezo Vino’s cocktail list and a new happy hour food menu runs daily (Monday-Saturday) from 4:00 – 6:00 p.m. Add new daily drink specials and Trezo Vino has completely overhauled its offerings for guests to enjoy. In addition, Trezo Vino’s patio, arguably one of the finest in Johnson County, opens for lunch and dinner seating on Saturday, April 16. A patio summer music series will be announced soon. Visit our page

Come Face-To-Face With A 4-Foot Alligator While Exploring The Tastes Of The Americas From Trezo Vino And Bluestem April 17 Event Will Benefit Blue Valley Education Foundation And Include Live Alligator, Cigar Rolling, Tango Dancing, And Ice Carvings Leawood, Kan. (April 13, 2011) – Tour the Americas with regional flavors expanding across the eastern perimeter of the Ring of Fire showcased by Trezo Vino and Bluestem for“Brave New World: Experiencing The Americas,” Blue Valley Educational Foundation’s Annual Spring Fundraiser on Sunday, April 17. The culinary tour includes a silent auction, live 4-foot alligator, tango dancing, and cigar rolling and a diverse menu brimming with culinary tastes and wine treasures unique to North, Central, and South America.. Brave New World: Experiencing the Americas What: BVEF Spring Fundraiser featuring Trezo Vino’s Executive Chef Daniel White collaborating with Chef/Owner Colby and Megan Garrelts of Bluestem Restaurant Kansas City. Where: Trezo Vino, 1...

The Kansas City Royals announced today a partnership making Fiorella’s Jack Stack Barbecue the exclusive tailgate caterer of Kauffman Stadium. The two will also partner with Accent Party and Tent Rental as part of the deal. Through the partnership, Royals fans interested in catering their parking lot tailgate parties will be able to choose from a variety of buffet menus featuring Jack Stack’s hickory-smoked meats, grilled items and signature sides. “We’re excited to partner with Fiorella’s Jack Stack to bring Kansas City’s best barbecue to Kauffman Stadium,” said Royals President Dan Glass. “The addition of Jack Stack to the Royals offerings is another important step as we strive to provide the best fan experience in baseball.” Fiorella’s Jack Stack, with four distinct restaurants in the Kansas City metro, has been recognized as the country’s best barbecue by the prestigious Zagat Survey. Jack Stack features full-service catering, private dining, nationwide shipping and a rich traditi...

The 10 Hottest New Restaurants, based on highest user scores collected from OpenTable diners between March 2010 and February 2011, ranked as: 1. Beauty & Essex, New York 2. Searsucker, San Diego 3. Lavo-NYC, New York 4. Girl & the Goat, Chicago 5. Cleo-SBE, Los Angeles 6. Kenmare, New York 7. Towne Stove and Spirit, Boston 8. Zuma Japanese Restaurant, Miami 9. Gilt Bar, Chicago 10. The Hurricane Club, New York

Starker's Restaurant showcases the contemporary American cuisine of chef-owner John McClure. He has proudly continued the 36-year legacy of an establishment known for the highest quality seasonal food, innovative presentations, superb wines and outstanding service, all presented in an intimate, comfortable atmosphere. Chef John began sourcing the freshest ingredients from local area farmers and producers long before it became a trend. His menus reflect dishes from both the restaurant’s illustrious past, and seasonal selections that take advantage of the area’s freshest bounty and chef John’s experiences cooking at one of New Orleans’ most renowned restaurants. Friday night, we shared a pan seared foie gras! Personally, I think there are too many different flavors on the plate. I am a very traditional person when comes foie gras! It could have been cooked a little more but still was good. The best part are the entrees! I had a sole. Fabulous! If someone knows how to cook fish, it ...