Porto De Sul

Brazilian Steakhouse

Harvest Table

lunch, happy hour or dinner

Porto offers a menu

in the bar area

Best choice for traditional

Brazilian Steakhouse

Saturday, December 22, 2012

Beignets

Eggs Beignets -

Dough:

  • 1 1/2 cups water or beer
  • 8 cups all purpose flour
  • 1 spoon oil
  • 2 eggs
  • 2 teaspoons salt
  • 2 egg white

Directions

Stuffing: Boiled eggs, garlic and persil. Mix all together.

Dough: In bowl of heavy-duty mixer, stir together flour, oil, salt and one egg.




 




 The dough must be flowing but very thick.
Add 2 white eggs to the dough. Mix gently.
Soak them generously in the dough of all the sides. 

Fried them in a oil! Enjoy!
 

Tuesday, December 18, 2012

Holiday gift cards!


Make this holiday season special, and give your loved ones an Oread and Eldridge gift card!

Special Holiday Rate!
Buy two $50 gift cards & get one FREE $15 gift card for yourself!
1200 Oread Avenue
Lawrence, KS 66044
785.843.1200

701 Massachusetts St.
Lawrence, KS 66044
785.749.5011

Our gift card can be used for: Hotel stays at The Oread & The Eldridge
Bird Dog Bar- The Oread Five 21- The Oread Slice of History- The Oread Coffee Corner- The Oread Jayhawker Bar- The Eldridge TEN- The Eldridge Lemon Bliss Tanning & Lemon Bliss Nails

Visit the Bird Dog Bar or Jayhawker and pick one up this season!

ROLL INTO RA FOR SUSHI 101 CLASSES


WHAT:           RA Sushi Bar Restaurant in Leawood will host six Sushi 101 classes featuring the restaurant’s head sushi chef and the restaurant's manager sharing their culinary expertise with an intimate group of guests. Throughout the interactive class, participants will learn about the history of sushi, test their skills in the art of rolling sushi and enjoy an assortment of fresh sushi and tasty appetizers. The classes are open to the public and take place in the restaurant on Sunday afternoons January through May.

                         The class includes: sushi rolling lessons, a non-alcoholic beverage, miso soup, edamame, two maki (rolls), two pieces of nigiri, a sushi rolling mat and a complimentary lunch card for a return visit. Space is limited, and reservations are required.
 
WHEN:           Sunday, Jan. 6

Sunday, Jan. 20

Sunday, Feb. 10

Sunday, March 10

Sunday, April 7

Sunday, May 5

All classes take place at 2 p.m.

 COST:             $35 per person

 WHERE:       RA Sushi Bar Restaurant
                        Park Place
                        11638 Ash St., Leawood, KS 66211

 CONTACT:    Please call (913) 850-6260 to make a reservation.

Wednesday, December 12, 2012

Cafe Provence Award Winner Open Table.


OpenTable Diner Reviews Reveal Café Provence a Top 100 Best Restaurants of 2012

"Café Provence Named a Top 100 Restaurant of 2012 by OpenTable Diners

Prairie Village, Kansas - December 12, 2012 - Café Provence announced today that it has been named a winner of OpenTable Diners' Choice

Awards for the Top 100 Best Restaurants in the United States. The list of winners is derived from more than 5 million reviews submitted by

OpenTable diners for more than 15,000 restaurants in all 50 states and the District of Columbia."

Restaurants in 27 states and Washington, D.C. recognized;

California, New York, Virginia, Arizona, Massachusetts,

and Pennsylvania among states with strongest showings

SAN FRANCISCO – December 12, 2012 – As we reflect on a fabulous year of fine dining, OpenTable (NASDAQ: OPEN), a leading provider of free, real-time online restaurant reservations for diners and reservation and guest management solutions for restaurants, is pleased to announce the 2012 Diners’ Choice Award winners for the Top 100 Best Restaurants in the United States. These awards reflect the combined opinions of more than 5 million reviews submitted by verified OpenTable diners for more than 15,000 restaurants in all 50 states and the District of Columbia.

The list of winners, which includes Eleven Madison Park in New York City, Manresa in Los Gatos, Calif., and o ya in Boston, spans 27 states and Washington, D.C. California restaurants earned 24 spots on the list, followed by New York with 18 winners. Virginia boasts six winning restaurants, trailed by Arizona, Massachusetts, and Pennsylvania with four honorees apiece. North Carolina, Rhode Island, Texas, Washington, and Washington, D.C. all have three winning restaurants, while Colorado, Florida, Georgia, Illinois, Maryland, Minnesota, Missouri, and Ohio have two each. Connecticut earned a single spot, as did Hawaii, Kansas, Nevada, New Jersey, New Mexico, Oregon, South Carolina, and Tennessee. Restaurants serving American fare dominated the list; French cuisine is also strongly represented.

"This year’s honorees have accomplished what every restaurant aspires to – making guests feel as though they have had a truly singular dining experience," said OpenTable Chief Dining Officer Caroline Potter. "These best overall restaurants are consistently getting it right on every level, from top flight ambience and service to cocktail lists and menus that positively dazzle diners."

The Diners’ Choice Awards for the Top 100 Best Restaurants in the U.S. are generated from more than 5 million reviews collected from verified OpenTable diners between December 1, 2011 and November 30, 2012. All restaurants with a minimum number of qualifying reviews were included for consideration. Qualifying restaurants were then sorted according to a score calculated from each restaurant’s average rating in the "overall" category along with that restaurant’s rating relative to others in

the same metropolitan area and the average number of restaurants reviewed by diners who reviewed that restaurant.

Based on this methodology, the following restaurants, listed in alphabetical order, comprise the Top 100 Best Restaurants in the U.S. according to OpenTable diners. The complete list may also be viewed at http://www.opentable.com/bestoverall.

2012 Diners’ Choice Award Winners for the Top 100 Best Restaurants in the U.S.

Acquerello – San Francisco, California

Addison at The Grand Del Mar – San Diego, California

Altura – Seattle, Washington

Andrea at Pelican Hill – Newport Coast, California

Annisa – New York, New York

Artisanal Restaurant – Banner Elk, North Carolina

The Ashby Inn – Paris, Virginia

Atelier Crenn – San Francisco, California

Auberge du Soleil – Rutherford, California

Bacchanalia – Atlanta, Georgia

The Belvedere – Beverly Hills, California

Bibou – Philadelphia, Pennsylvania

Binkley’s Restaurant – Cave Creek, Arizona

Bistro L’Hermitage – Woodbridge, Virginia

Blue Hill at Stone Barns – Pocantico Hills, New York

Bouchard Restaurant and Inn – Newport, Rhode Island

Bouley – New York, New York

Café Provence – Prairie Village, Kansas

Café Renaissance – Vienna, Virginia

Canlis – Seattle, Washington

Capital Grille – Kansas City, Missouri

Capital Grille – Minneapolis, Minnesota

Carpe Vino – Auburn, California

Castle Hill Inn – Newport, Rhode Island

Chachama Grill – East Patchogue, New York

Chama Gaucha Brazilian Steakhouse – Downers Grove, Illinois

Charleston – Baltimore, Maryland

Charleston Grill – Charleston, South Carolina

Chez Francois – Vermilion, Ohio

Chez Nous French Restaurant – Humble, Texas

CityZen – Washington, D.C.

Commis – Oakland, California

Cottage Place Restaurant – Flagstaff, Arizona

Daniel – New York, New York

Daniel-Lounge Seating – New York, New York

Del Posto – New York, New York

Eleven Madison Park – New York, New York

Farmhouse Inn & Restaurant – Forestville, California

Fearrington House Restaurant – Pittsboro, North Carolina

Fountain Restaurant – Philadelphia, Pennsylvania

The French Laundry – Yountville, California

The French Room – Dallas, Texas

Geronimo – Santa Fe, New Mexico

The Goodstone Inn & Estate Restaurant – Middleburg, Virginia

Gracie’s – Providence, Rhode Island

Gramercy Tavern – New York, New York

Hannas Prime Steak – Rancho Santa Margarita, California

The Hobbit – Orange, California

Jean Georges – New York, New York

Joseph Tambellini – Pittsburgh, Pennsylvania

JUNGSIK – New York, New York

Kai – Sheraton Wild Horse Pass Resort – Chandler, Arizona

Keiko à Nob Hill – San Francisco, California

King Umberto – Elmont, New York

The Kitchen Restaurant – Sacramento, California

La Ciccia – San Francisco, California

La Folie – San Francisco, California

La Grenouille – New York, New York

L’Auberge Chez Francois – Great Falls, Virginia

Le Bernardin – New York, New York

Le Vallauris – Palm Springs, California

Le Yaca – Williamsburg, Virginia

L’Espalier – Boston, Massachusetts

The Loft at Montage Laguna Beach – Laguna Beach, California

Mama’s Fish House – Paia, Hawaii

Manresa – Los Gatos, California

Marcel’s – Washington, D.C.

Marinus-Bernadus Lodge – Carmel Valley, California

Menton – Boston, Massachusetts

Michael’s – South Point Casino – Las Vegas, Nevada

The Modern-Dining Room – New York, New York

n/naka – Los Angeles, California

NAOE – Miami, Florida

Nicholas – Red Bank, New Jersey

Norman’s at The Ritz-Carlton Orlando – Orlando, Florida

The North Fork Table & Inn – Southold, New York

o ya – Boston, Massachusetts

ON20 – Hartford, Connecticut

Orchids at Palm Court – Cincinnati, Ohio

The Painted Lady – Newberg, Oregon

Palace Arms at The Brown Palace – Denver, Colorado

Per Se – New York, New York

Perry Street Brasserie – Galena, Illinois

Providence – Los Angeles, California

Restaurant Alma – Minneapolis, Minnesota

Restaurant Iris – Memphis, Tennessee

Rover’s – Seattle, Washington

Rudy & Paco Restaurant & Bar – Galveston, Texas

Saint Jacques French Cuisine – Raleigh, North Carolina

Saison – San Francisco, California

Scalini Fedeli – New York, New York

ShinBay – Scottsdale, Arizona

Sonoma – Princeton, Massachusetts

Splendido – Beaver Creek, Colorado

Studio at Montage Laguna Beach – Laguna Beach, California

Tony’s – St. Louis, Missouri

Tosca Ristorante – Washington, D.C.

Vetri – Philadelphia, Pennsylvania

VOLT – Frederick, Maryland

Woodfire Grill – Atlanta, Georgia

Diners can also read more about the Diners’ Choice Awards for the Top 100 Best Restaurants in the U.S. by visiting OpenTable Chief Dining Officer Caroline Potter’s "Dining Check" blog.

Thursday, December 6, 2012

Behind the Scenes at JJ’s: episode I

Located two blocks west of the Country Club Plaza, JJ's has been locally owned and operated by restaurateur Jimmy Frantzé for more than 27 years. Open for lunch and dinner, this bustling restaurant is home to contemporary American cuisine and the most amazing wine list you have ever seen.

At JJ's , only the best selections of seasonal produce are used. When available, the chef is committed to using fresh products from local markets. When Executive Chef Aaron Calovich was asked about their signature entree, he did not hesitate in naming JJ's Pride: a 12 oz center cut filet. Another item that JJ's is well known for is its Paco Shrimp appetizer which has earned the title of best appetizer in town.

Anyone who has been to JJ's is wondering ...what about the wine? Offering a wide array of wines has always been owner Jimmy Frantzé 's aspiration. Working together with Matt Nichols, partner and General Manager, Jimmy has been dedicated and has worked extremely hard at getting the establishment known for its wine list. The list has been awarded the highly coveted Wine Spectator’s Grand Award. Matt boasts 30 years of wine experience and comments that in addition to its fabulous food and great service, JJ's has made a name for itself because of its extensive wine list. He believes it is safe to say that JJ's Restaurant has the best wine selection from Chicago to Vegas.

When asked what sets them apart from the rest and to what they owe their success, Jimmy, Matt and Chef Aaron’s responses were unanimous: the loyal staff and faithful patrons. Passion for food and wine is what you can expect to find at JJ's, as well as unfeigned hospitality and a well executed menu.

Look at their menus, click here

End of Episode I - next Behind the Scenes at JJ’s: Meet Jimmy Frantzé, Owner of JJ’s Restaurant.

Wednesday, December 5, 2012

Help us Help Harvesters!

Donate & Receive a FREE Appetizer at Nara
Help us Help Harvesters!
Bring in 2 food cans (minimum); give to your server and receive a ticket for a choice of a free edamame, free crab rangoon or free California roll. We want our bin full; so bring cans as often as you like! Donations accepted through January 3, 2013!


Reserve now!

Friday, November 30, 2012

The Raphael Hotel New Year's Eve 2013


The Raphael Hotel offers two romantic Kansas City New Year’s Eve celebrations for couples whose notion of the perfect New Year’s Eve party is an intimate celebration with their soul mate or a quiet evening with a dash of revelry in the company of friends. The packages emphasize the romantic charm of Kansas City’s first boutique hotel and its historic place on the Country Club Plaza, plus all the fun and introspection of bidding fond farewell to the year past and a hope-filled welcome to the year to come.

The Chazziest New Year’s Ever package is for couples that enjoy sharing good times and great food in a celebratory atmosphere. It includes choice of accommodations; a four course dinner for two with a choice of soup or salad, appetizer, entree and dessert in the hotel’s acclaimed Kansas City destination restaurant, Chaz on the Plaza; live blues and jazz by the Hatchlings in Chaz Lounge; a New Year’s Champagne toast at midnight in the historic lobby with commemorative Raphael Champagne flutes, hats, balloons and noisemakers; a Chaz breakfast for two on New Year’s Day; valet parking; and a late 2:00 p.m. checkout. The package is from $499.

The Kansas City New Year’s Classic package combines a romantic create-your-own party New Year’s Eve experience with an auld lang syne moment at midnight. The package includes choice of accommodations; a traditional New Year’s Champagne toast at midnight in the historic lobby with commemorative Raphael Champagne flutes, hats and noisemakers; Chaz breakfast for two on New Year’s Day; valet parking; and a late 2:00 p.m. checkout. The package is from $389.


The packages are offered subject to availability. Information and reservations are available online at raphaelkc.com or by calling 816.756.3800.

What to eat now


It may be astonishing, but there are as many vitamins on your plate whether you use frozen vegetables, vegetables in cans or fresh vegetables bought at the market or supermarket.  There is nevertheless an explanation to what can appear to be a paradox: 

Canned vegetables:  Developed in the early 19th century by the French navy, canning is a two step process. After being harvested, the vegetables are transported to the factory where they are quickly washed, sorted and subjected to the thermal treatment of sterilization.  There are therefore few losses of vitamins by oxidation linked to storage.  Next, is sterilization (more than 150° C), taking only a few minutes (less than 5 minutes).  Vitamin losses are few.  As with frozen vegetables, fiber and nutrient content usually stay high in canned foods. Some research indicates that carotenes, which can reduce cancer rates and eye problems, may be more available to the body following the routine heat treatment.  What’s more, canned foods are bargain foods.

Frozen vegetables: The storage time after harvest is equally very short.  A quick laundering (hot vapor for a few seconds) sets up the natural colors of vegetables and therefore natural deterioration of the vegetable is avoided.  The frozen vegetable is put into excessive cold so that vitamins are not destroyed.   When cooking at home, the vitamins will not diminish until the vegetable is boiled (scarcely 15 minutes in boiling water). 

Fresh market vegetables:  Somewhere out there – maybe just a five minute drive from your house, is a farmer’s market selling fresh, organic leaf spinach that might have been growing in the soil just an hour ago. Certainly, fresh vegetable will never be better in taste and in vitamin preservation. Prepare fresh vegetables in a timely manner.  Cook to al dente, even though this method does not represent the majority of ways vegetables are served.   Most often, vegetables were gathered 2 or 3 days ago and stored in the refrigerator, and cooking is often too long. 
Which foods pay off?
Canned tuna is a marvelous food for preservation and taste with tons of nutritional goodness and only 120 calories per 4 oz!
Eggs – A good source of protein, choline and vitamin B, and a bargain.

Milk – An easy source of calcium and vitamin D.  Lowfat milk has 110 calories and 8 g of protein per cup.
So, canned foods came up the winner, being protein rich. For example, canned pinto beans cost $1 less per serving than dried and canned spinach a full 85% cheaper than fresh (but watch the additives).

I personally prefer frozen – I don’t have to read!!!

Thursday, November 29, 2012

Holiday Private Events Info

 
For more information about private rooms, 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!
 


Tuesday, November 27, 2012

COUNTDOWN TO 2013 CELEBRATION BEGINS AND ENDS


The New Year’s Eve Grand Package features two tickets to THE downtown event of the year and includes deluxe room with Revive bedding, bottle of Champagne, party hats and horns, breakfast for two in MetropolitanKC, and late check-out. A highlight of the package is the celebration in the Grand Ballroom of the Kansas City Convention Center. The evening includes an elegant dinner buffet with seafood extravaganza, slow roasted prime rib, sushi, chicken St. Andrew, mashed potato bar, wild risotto and dueling flambé dessert stations; dancing to ‘60s, ‘70s, ‘80s and ‘90s tunes by one of America’s hottest soul/R&B dance bands, Hal Wakes and the Atlantic Express; a countdown followed by Champagne toast and balloon drop at midnight. Casino games, a DJ, caricature artists and KC Photobooth offer options for creating and preserving memories.  Package is from $299 with an additional night at $109. A single package is available on request and additional tickets at $99 each are available at the box office or through Ticketmaster.

The New Year’s Eve Silver Package puts guests in the heart of the city’s Power & Light Entertainment District. The package includes deluxe accommodations, a chilled bottle of Champagne and breakfast, buffet for two in MetropolitanKC, and a late check-out. Package is from $259 with optional second night at $109.
 
Both packages include complimentary use of the newly updated fitness center and indoor pool. Rates are exclusive of tax and gratuity and subject to availability. Advance reservations are required and may be made by calling 816-421-6800 or online at www.KansasCityMarriottDowntown.com and requesting promotion code EVE.

Menu at http://kcrestaurantguide.com/html/restaurant&id=764 

Thursday, November 22, 2012

Retail Therapy at RA this Friday


Celebrate Black Friday in the Red at RA by ordering from more than 35 sushi, appetizer, and tapas selections ranging from $2.25 to $7.25, plus a wide variety of beer, wine and signature cocktails ranging from $3 to $7. Popular happy hour dishes include Tootsy Maki, Viva Las Vegas Roll, “RA”ckin’ Shrimp, Spicy Sesame Chicken Wings and creative cocktails such as the Blushing Geisha, Dragon Bite, or Shiso Naughty.

RA Sushi’s happy hour is typically available from 3 to 7 p.m., but on November 23, happy hour specials will be extended from 11 a.m. to 7 p.m. Stop in to RA Sushi for some Retail Therapy at RA Sushi Leawood. 

Tuesday, November 20, 2012

Carry-On Cuisine: Thanksgiving Foods You Can Take on the Plane

By Lauren Mack is the Travel Editor at The Daily Meal.

Thanksgiving, traditionally one of the busiest travel periods of the year (a recent travel survey of 1,925 Americans by Internet coupon code websiteCouponCodes4U found that 61 percent of Americans planned to travel for Thanksgiving), is also a time when the U.S. Transportation Security Administration (TSA) sees all types of food packed into carry-ons.

To help Thanksgiving travelers navigate whether mom’s apple pie and grandma’s cranberry sauce can be taken on the plane, the TSA has posted a guide for traveling with food or gifts, and its free My TSA app also addresses the issue of what parts of the Thanksgiving feast can be carried on the plane.

Pies and cakes, though they may require additional screening, can be taken (and eaten) on board. Turkey is OK, too, but sides and dressings like cranberry sauce and gravy must be put into your checked luggage unless they are less than 3.4 ounces.

Larger portions of creamy dips and spreads, cheese, peanut butter, jams, jelly, maple syrup, oils, vinegars, salad dressing, salsa, sauces, and soups are also banned from the plane, as are gift baskets filled with edibles like jams.

One exception to the rule: items purchased after the security checkpoint — solids and liquids — can be taken on the plane because they have been pre-screened. If your Thanksgiving feast gets confiscated, cross your fingers you're on a flight that is serving Thanksigiving meals.

Jasper's Restaurant Green Bean Casserole

For those of you who do not like the same old Green Bean Casserole, I have been asked to share my updated version for all this Thanksgiving!

 "Not Your Mama's" Green Bean Casserole
3 lbs. Fresh Green Beans
3 cups Wild Mushrooms
¼ cup Sherry Wine
Clean green beans. Boil for 8-10 minutes until slightly crispy. Strain and set aside. Saute mushrooms in butter until cooked. Remove from pan and pat dry with a paper towel. Set aside. In a large mixing bowl, toss green beans with cooked mushrooms, Sherry wine and Bechamel. Season with salt and pepper. Bake at 400 for 30 minutes. Remove and top with crispy onions and serve.
 

Crispy Onions
1 white onion
4 cups flour
Sea salt to taste
Cayenne pepper to taste
4 cups oil
Heat oil in large pot or fryer. Slice onion into rings. Mix pepper, salt and flour. Toss the onion pieces into flour and lightly coat. Place a mesh colander over a large pan and pour onion pieces in the colander to remove excess flour. Places onion pieces into the hot oil and cook until golden brown, turning occasionally. Place cooked onions on dry paper towell and dust with Romano cheese & cayenne.

Bechamel Sauce
5 Tab. Butter
¼ cup Flour
1 Qt. Milk
Salt and nutmeg to taste
Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden color. Slowly whisk in milk, add salt and nutmeg to taste. Simmer for 5-8 min.
 
Jasper's Restaurant Zagat #1 Italian Restaurant in KC
 

Saturday, November 17, 2012

A stylish, new restaurant has opened at the Kansas City Marriott

A stylish, new restaurant has opened at the Kansas City Marriott Downtown. MetropolitanKC promises to expand the scope of Power & Light District dining options for local residents as well as hotel guests.  “MetropolitanKC has a cool, urban vibe,” says Cynthia Savage, director of marketing. “Our vision is to capture the can-do Kansas City spirit that fueled downtown’s growth in the early 20th century and reignited it in the early 21st century.”  

MetropolitanKC is expected to continue building on the hotel’s steadily rising culinary reputation that was most recently boosted by the July opening of BARCENTRAL. “Guests have given BARCENTRAL high marks for food and atmosphere in surveys and TripAdvisor reviews,” says Savage. “MetropolitanKC adds a new layer of culinary offerings that will complement BARCENTRAL’S small bites selections.” Menus reflect the dynamic creativity of a seasoned executive chef in Ronnie Kotz and a talented young chef de cuisine in Vince Parides. Kansas City traditions are honored in unfiltered classics such as chop salad, a hefty 20oz. Cowboy steak, chicken picatta with Campo Lindo Farms free range chicken and smoked pork chop as well as in new American regional features such as barbeque salad with tender burnt ends, Mediterranean-style grilled fish of the day and lamb chops in pomegranate reduction.

Architecturally, MetropolitanKC is designed to represent the energy and eclectic style associated with both the downtown renaissance and modern trends in convention hotel design. “Heartland motifs mixed with geometric patterns that pick up on a theme of structural steel symbolize the city’s vibrancy while paying tribute to agricultural roots,” says Paul James, director of operations. The transitional décor scheme incorporates classic furnishings with contemporary accents, softly textured fabrics with hard surfaces, and splashes of bold color set against a sophisticated color palette. Lighting and table-setting changes set a more relaxed and business tone during the day, shifting to a more upscale and intimate mood at night.

 The 150-seat restaurant serves breakfast, transitioning to lunch, daily from 6:30 a.m. a.m. - 2 p.m. and dinner from 5 p.m. - 11 p.m. The breakfast menu features a hot buffet with fruits and cereals. The lunch menu features a variety of lighter and heartier fare, including appetizers, salads, sandwiches and entrees along with fresh market specials.




 About Kansas City Marriott Downtown: Kansas City’s largest convention hotel offers 983 guest rooms and 93,000 square feet of diverse banquet and meeting space spread out through 42 different function rooms in two towers connected by an elevated walkway. Information is available by calling 816-421-6800 or visiting MetropolitanKC

Tuesday, November 13, 2012

Hey Movie Fanatics!

Do you have a teen obsessed with the Vampire-Werewolf series?

Join us for an evening of movie fun at the Melting Pot! TONIGHT!!

Tuesday, November 13th, 2012, 5-8 pm

Guests will be breaking dawn to the eclipse of a new moon with an evening of vampire and werewolf fun including lots of movie swag.

One lucky winner will win an ultimate grand prize with two passes to a special advanced screening in Kansas City.

Every guests will receive gifts to take home and get a chance to show what "team" they are on by taking a photo with life-sized characters from one of this year's most talked about films!
 
Call 816.931.6358 for more details.

Le Beaujolais Nouveau est arrivé!

Come and celebrate life, wine, music and a grand French tradition with Cafe Provence.
  November 15th:
 
Beaujolais Nouveau, Prix Fixe $48 (regular menu will be available)
Featuring Accordeonist Jane Christison
 
First Course
Salade de Canard Fume
Thinly Sliced Smoked Duck, Hazelnuts, Celeriac Chips, Red Oak Lettuce and Cassis Vinaigrette
Or
Tartare de Thon
Tuna Tartar, Pickled Quail Egg, Frisee Lettuce, Celeriac Chips
 
Second Course 
Boeuf Bourguignon
Traditional Braised Beef Stew with Garlic and Mushroom, Pomme Anglaise, and herbed Breadcrumbs
Or
Truite aux Amandes
Pan-seared Trout Filet, Almonds, Lemon Sauce, Haricot vert, Potato Puree
 
Third Course
Clafoutis aux Ananas
Warm Pineapple Custard Cake with Toasted hazelnut Crumble and Vanilla Ice Cream
 
913-384-5998 Online Reservation
 Jane Christison is an accomplished accordionist and entertainer, playing and singing many styles of music. Jane studied serious accordion literature with Joan Cochran Sommers at the University of Missouri- Kansas City Conservatory of Music and graduated with a Bachelor of Music degree in accordion performance. She has been featured as a guest artist at accordion festivals throughout the US, performing and presenting workshops.

2012 SkillsUSA Holiday Pie Sales


Let us bake your pies this holiday season.  Our annual holiday pie sale is underway from now until November 19th. Pick up is on the 20th from 12-6pm and 21st  by noon. This year’s selection includes: pumpkin, pecan, chocolate cream, old fashioned apple, Dutch apple and sugar-free old fashioned apple along with a variety of breads.

Available by popular demand… sage bread stuffing and Take and Bake dinner and cinnamon rolls”!  Proceeds from the sale benefit our student-run SkillsUSA leadership program.

Monday, November 12, 2012

5 Year McFadden's Anniversary

Join us Thursday, Nov. 15 - Saturday, Nov.16 for a huge party and tons of giveaways while helping us to celebrate 5 awesome years at McFadden's KC in Kansas City Power & Light District!
Thurs. Nov. 15 - Four Quarters
-Different drink specials every quarter!
-Football bingo & beer pong tournaments
-Ticket giveaways to Arrowhead, CBE Classic & KU vs. Oregon State!

Fri. Nov 16. - Wedding Party
-Wedding gifts & 'Paradise for 2' Giveaway!
-Enter to win by booking a Happy Hour with Teresa@mcfaddenskc.com !

Sat. Nov. 17 -
5TH ANNIVERSARY PARTY!
VIP Founders Hour with Special Guest DJ 'The Boss'!

Friday, November 9, 2012

Kick Off the Holiday Season at the Power & Light District, November 16!


celebrate the start of the 2012 Holiday Season on Friday, November 16th, beginning at 5 p.m.

The Kansas City Power & Light District's Holiday Kick-off Event features the unveiling of the 2012 Holiday Windows on Main, holiday lights, open houses at participating businesses, sneak-peek holiday shopping, happy hour specials and more (from 5 to 8 p.m.)!

PLUS, Santa Claus, the Marching Cobras, caroling groups, and more will be joining us to kick off the 2012 Holiday Season near 14th & Main St. – So don't miss out!

Sunday, November 4, 2012

Downtown Sparkles with BARCENTRAL


BARCENTRAL is the new effervescent, energetic and entertaining space just inside the front door of the Kansas City Marriott Downtown. 

BARCENTRAL offers ongoing food and beverage service, from light breakfast fare in the morning to hand-crafted signature cocktails, wines by the glass and imported craft beers in the evening. Guests may take advantage of a 5-10-20 menu, which provides freshly prepared dishes in 5, 10 or 20 minutes to accommodate busy or relaxing schedules. There is even a Grab and Go section for coffee, soft drinks and snacks.

BARCENTRAL offers a fresh look and feel for downtown workers, residents and entertainment seekers, and promises to be an ideal place for theatre and concert goers to stop before or after performances at the Music Hall, Folly or the Kauffman Center for the Performing Arts. It is also central location for many informal business meetings, and a great place to meet friends and relax after work. For more information, click here
 
 

Friday, November 2, 2012

Restaurant Week

Kansas City, Mo. – Kansas City Restaurant Week, the premier 10-day dining event for the region, will once again bring hundreds of menus at a multitude of Kansas City-area restaurants to diners, January 18 – 27, 2013. The Greater Kansas City Restaurant Association and the Kansas City Convention & Visitors Association announce the fourth annual Kansas City Restaurant Week presented by Quintessential Wines, Young Beverage Co. and US Foods. Gold Plate sponsors for the ten-day event include Country Club Plaza, Liberty Fruit Co., Ink, Kansas City Star, and Page Communications.

The 2012 Kansas City Restaurant Week featured 127 restaurants, an increase of 26 participants from the previous year. The event raised $143,000 for Harvesters – the Community Food Network which, in turn, provided more than 700,000 meals to the hungry in Kansas City. With the anticipation of the biggest Kansas City Restaurant Week to date, the 2013 event will also benefit the Kansas City Regional Destination Development Foundation and The Greater Kansas City Restaurant Association Educational Foundation, both nonprofit organizations helping advance culinary education and the restaurant and tourism industries in Kansas City.

Kansas City Restaurant Week can be found online at www.kcrestaurantweek.com. Diners can also find regular menu sneak peeks, insider information and can enter to win gift cards at participating Restaurant Week restaurants by “liking” the Kansas City Restaurant Week Facebook page at facebook.com/kansascityrestaurantweek. Kansas City Restaurant Week is also on Twitter at @RestaurantWeek.           

When having holiday celebrations this season, why not include at least one local food?

Eating local foods makes a difference; it's a delicious, fun way to enjoy fresh, healthy foods, support local farms and celebrate our local heritage.  
The Greater Kansas City Food Policy Coalition is encouraging this practice with its annual Eat Local For The Holidays campaign.
The campaign website, at www.eatlocalkc.net, highlights many ways to access local foods, through lists of some of the many farmer’s markets, grocery stores and restaurants that sell or serve local foods.  
This website is also a place to take the Eat Local Pledge.  The pledge is simple: include at least one local food item in holiday meals this year.  Last year more than 300 people took the pledge and that number is expected to double this holiday season.  Those who take the pledge are entered in a drawing for local food prizes.
"If you've eaten local foods, you've tasted the delicious difference,” said Beth Low, Director of the Greater Kansas City Food Policy Coalition.  “In addition to tasting great, buying local food keeps your dollars in the area economy and supports a local farmer, so it also made a delicious difference for the community."
"Making a delicious difference should be simple and our Eat Local For the Holidays website includes easy recipes, a seasonal food calendar, and tools for finding the nearest places to buy or eat local foods,” Low said. “Whether you're dining out, or hosting at home, there's a simple, delicious local option for every budget." 
Among foods that are fresh now in Kansas and Missouri are apples, pears, broccoli, carrots, peas, pumpkins, spinach and sweet potatoes among many others.  Wine and cider are also being produced locally, along with many meats such as beef, pork and poultry. With so many ways to enjoy local foods in your holiday festivities, it's easier than ever to take- and keep- the Eat Local pledge.

"Sometimes making a difference is deliciously simple. Eating local is one of those times,” Low said.

Eat Local For The Holidays Media Opportunities

-        Interview Beth Low, Director of the Greater Kansas City Food Policy Coalition
-        Visit Farmer’s Markets open during the holiday season, including Bad Seed (1909 McGee Street, Kansas City, Mo., Fridays, 4-9 p.m.)
-       Visit Blue Bird Bistro, an example of a "farm to table" restaurant where folks can celebrate the holidays
Eat Local Fact Sheet
“You are what you eat” is a fact.  Research shows that diets high in fruits, vegetables, fiber and grains are associated with lower risks of heart disease and many types of cancer. 
Healthy food choices play a significant role in obesity prevention and treatment.  Kansas and Missouri unfortunately have obesity rates around 30 percent of the population.
A strong local food system keeps dollars in our community.
Produce in the average U.S. grocery store travels nearly 1,500 miles from the farm where it was grown. Eating local means we are less affected by large-scale food recalls of contaminated goods that are processed in consolidated facilities and shipped throughout the country. Local foods can be a more sustainable and environmentally friendly solution to shipping in food from long distances. Because local foods aren’t shipped long distances, they tend to be fresher, with higher nutrient content and better flavor. A strong local food system keeps revenue in our community and provides opportunities for small and mid-sized farmers and other producers to develop and expand. Having a strong source of local and regional foods makes our region more self-sufficient and more insulated from food safety issues involving global and national food sources. Local farms can produce regional and cultural foods that are important to our heritage. Lots of traditional holiday foods, like potatoes, popcorn, pecans, and squash are locally grown and available - fresh and delicious - during the holidays. Many area restaurants are now "farm to table"; they are  using local foods to keep their menus fresh and their customers satisfied.

 Using local foods in your holiday celebrations can be very simple; baked potatoes or sweet potatoes don’t require a knife, a pot or a pan.

Monday, October 29, 2012

Wednesday Evening Dinner Special Webster House


Wednesday Evening $20 / $20 Special
 

2 courses for only $20

 

Soup or Small House Salad

 

Pork Roast with Creamy polenta, winter vegetables

(corn, carrots and cippolini onions) and natural jus*

 

Select Bottles of Wine $20. 

 

 $20/$20 Special is not valid with any other offer or dining card points



Visit our site

Tuesday, October 23, 2012

Fried Vietnamese Spring Rolls - Imperial Nems

I ate my first nem in Paris with a cousin of the family from Vietnam. She prepared the all meal, with soup, nems, crab omelet, pork caramel... So incredible meal. So my mom learned how to make the nems from her. And we learned from my mom.

The recipe is not too difficult and the only labour comes from rolling the nems, but it's well worth it since the whole family loves them.
 
Ingredients:
Rice Paper (to be immersed in hot water till soft - and only just before being filled)
500 gr (1bs) ground Pork
200 gr of Crab meat
50 gr Black dried Mushroom
100 gr Chinese Vermicille
1 Onion
3 Carrots




3 Egg
Herbs: dill, tarragon, parsley
Salt Pepper

Ground all ingredients together - add salt & pepper to taste. Roll the nems together...

In a medium high pan, start to fry the nems for a minimum of 10 minutes.

To serve:
Salad Leaves (e.g. Iceberg)
Fresh Mint Leaves

Dipping Sauce - Nuoc Mam: (not for everyone)
  • 8 Tbsp fish sauce
  • 6 Tbsp fresh lime juice
  • 6 Tbsp sugar
  • 1 deseeded and finely chopped fresh red chili

  • Combine everything together.
     
    To eat:
    Wrap the nem into the salad leaves and add some mint leaves. The contrast between the hot/crispy, the herbs and salad is delicious.  Dip into the sauce and enjoy!
     






    Friday, October 19, 2012

    ALL 14TH STREET WINE WALK TO BENEFIT SERTOMA CLUB OF KC


    The Kansas City Power & Light District’s third annual 14th Street Wine Walk is scheduled for Saturday, November 3rd, 2012, from 3 to 6 p.m. Six of the District’s restaurants, bars and shops will participate and proceeds from the event will benefit The Sertoma Club of Kansas City.

    Tickets are $25 in advance/$30 day of event, and include a 2-oz wine tasting and small plate at each of the six participating venues, a full glass of wine at one venue, a souvenir tasting glass and special discounts on bulk wine purchases at Cosentino’s Market Downtown. Participating venues include: Bristol Seafood Grill, Maker’s Mark Bourbon House & Lounge, Drunken Fish Sushi Restaurant & Lounge, The Kill Devil Club and Bar Louie.

    HOW IT WORKS

    Guests will begin the event at Maker’s Mark Bourbon House & Lounge (1333 Walnut Street), to pick up their tasting card and souvenir glass, then head to any of the participating venues, in any order, for their 2-oz pour and small plate (at each venue). Once guests have visited all six venues, they are able to return to the participating venue of their choice to enjoy in a full glass of their favorite wine. Also upon completion, guests will receive an order form from Cosentino’s Market Downtown for the opportunity to purchase bottles of wine at a special discounted rate.

    TICKETS

    Tickets to the third 14th Street Wine Walk are on-sale now at participating venues and online at www.MissionTix.com/KCWineWalk for just $25 (in advance). Limited number of tickets available. Attendees must be 21 or older.

    Proceeds from the Fall 14th Street Wine Walk benefit The Sertoma Club of Kansas City. The Sertoma Club supports causes that help children throughout Kansas City, whether it is equipment to diagnose a speech or hearing disorder or a child that is in need of a warm coat.

    Wednesday, October 17, 2012

    Kansas City Marriott Downtown Opens New Restaurant!


    MetropolitanKC, is an upscale restaurant with a name that defines its concept as a contemporary restaurant, with a cool, urban vibe.  It promises to expand the scope of Power & Light District dining options for local residents as well as hotel guests.

     
    The 150-seat restaurant serves breakfast, transitioning to lunch, daily from 6:30 a.m. a.m. - 2 p.m. and dinner from 5 p.m. - 11 p.m. The breakfast menu features a hot buffet with fruits and cereals. The lunch menu features a variety of lighter and heartier fare, including appetizers, salads, sandwiches and entrees along with a luncheon buffet option.

     Dinner offers a whole new ambiance, white linens and a more upscale menu featuring a new layer of culinary offerings, including massive 20oz. Cowboy steak, seared scallops and smoked pork chop as well as in new American regional features such as barbeque salad with burnt ends, Mediterranean-style fish of the day and lamb chops in pomegranate reduction.

    Cynthia Savage director of Marketing, comments, “We are excited to bring this concept to our hotel guests and all Kansas Citians. As a hotel right in the center of the downtown excitement, we are proud to bring this new energy to the downtown renaissance.”

    Wednesday, October 10, 2012

    Lamb Stew

    I don't pretend to be a blogger but I can say my food tastes good! As usually, this morning I went to Cosco. I was thinking to do a roast lamb but my kids don't really like it this way.  So I decided to do a stew! Now this is very simple recipe - you can find different version of the recipe and it is called "navarin of lamb" - the trick it has to cook for a minimum of 3 hours!

    Anyway, it tastes good!


     

    Ingredients


    • 2 yellow onions
    • 1 cup cooking oil, divided
    • 1 1/2 gallons chicken stock
    • 1/2 head garlic
    • 1 teaspoon salt
    • 1 leg of lamb
    • 3 cups dry white wine
    • Salt and freshly ground pepper
    • Your choice fresh herbs, minced, to taste

    Directions:

    1. Trim the meat of fat and connective tissue, then cut in 3/4 inch cubes.
    2. In a large dutch oven of the butter/oil saute onion & garlic till golden and set aside.
    3. Add flour to the meat
    4. In what remains of the butter/oil in the pan, saute the lamb till browned
    5. Pour in the chicken stock stock and wine mix thoroughly. Salt & pepper.
    6. Add back the onions & garlice and let it cook for 3 hours.

    Bon Appetit!

     

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    Friday, October 5, 2012

    Brandade de Morue

    It is Friday! And... We have to eat fish on Friday!

    So I decided to make "brandade de morue" - Brandade is a purely French specialty of pureed salt cod, but there is some debate over the addition of potatoes. Mine is even worse! I am adding instant mashed potatoes! Oops!

    Ingredients:

    • 8 oz salt cod, rinsed well - Hen House has some in a small wood container
    • 2 cups of instand mashed potatoes
    • Milk for mashed potatoes
    • 2 cloves garlic, sliced thin
    • 1 bay leaf
    • ¼ teaspoon ground cumin
    • ¼ cup extra virgin olive oil or more depending texture
    • 1/8 teaspoon white pepper
    • Pepper to taste

    Preparation:

    1. Soak cod in a big bowl of water overnight.
    2. Drain the cod and discard the soaking water.
    3. In a separate saucepan, cover the cod with water and bring to a simmer.
    4. In the same time, warm the milk and add it to the instant mashed potatoes.
    5. Drain the cod and add it, along with the garlic and mashed potatoes, to an electric mixer.
    6. Add the warm olive oil to the puree.
    7. Add pepper to taste

    Served with a salad, garlic bread and of course a nice red wine! Enjoy!