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

  • Porto do Sul

    Brazilian Steakhouse

  • Harvest Table

    with an array of hot and cold items

  • Traditional Brazilian Steakhouse fare

    full Churrascaria experience

  • Offers a menu in the bar area

    for those in the mood for a lighter meal

  • Newly renovated second private dining room

    for your groups of up to 140 guests

Dinner & A Show

The American Heartland Theatre &
The American Restaurant present

Fine dining and outstanding performances come together to offer you unforgettable evenings at Crown Center.

Packages are available Tuesday, Wednesday and Thursday only. Please arrive at The American before 6pm to ensure you are prompt for the performance.

A la carte (non-season ticket holders)
$156 for two guests
Two tickets to the show
Three-course prix fixe dinner at The American
Choice of wine or beer
Tax and gratuity

"As Long As We Both Shall Live"
May 4 through June 17

Reserve your package through the
American Heartland Theatre at 816-842-9999


Groundbreaking ceremony for JCCC's new hospitality/culinary academy

Johnson County Community College will conduct a groundbreaking ceremony for its new Hospitality & Culinary Academy at 1 p.m. May 22.

The new academy will be located on the eastern side of the college campus, just south of the Regnier Center.

In February 2010, the Johnson County Community College board of trustees challenged the JCCC Foundation to raise $3 million over 18 months to support the construction of a new hospitality/culinary center on campus. If the Foundation was able to raise $3 million in that time, the trustees pledged to give favorable consideration toward the construction of a new center on campus.

The incentive for this action came through the “Wysong Challenge,” a set of initiatives intended to distinguish JCCC’s hospitality program at national and global levels. Former Kansas Senator David Wysong and his wife, Kathy, announced in May 2008 a $750,000 challenge gift to help raise funds in support of JCCC’s hospitality program, which eventually included the construction of a new facility.

In July 2011, the Foundation met the “Wysong Challenge” by announcing to the JCCC trustees that $3,291,032 had been raised in support of the college’s hospitality and culinary program.

 Other funding for the project comes from the college’s capital outlay fund and capital reserves, which are restricted to capital projects.

“We’re grateful to all our donors for their generosity,” said Terry Calaway, JCCC president. “But we especially thank the Wysong family for giving us such a solid basis on which to raise funds. This new academy will provide new opportunities for JCCC’s esteemed culinary program and for the college as a whole. In addition to our credit classes, we’ll have greater opportunities for workforce development and noncredit classes for community members interested in the culinary arts.”

The $12-million, free-standing facility will accommodate the 700 students enrolled in the college’s nationally recognized hospitality management program and provide space for noncredit classes and community activities, including new opportunities for workforce development and partnerships.

Construction of the one-story building begins this spring; the academy will open for classes in fall 2013. DLR Group in Overland Park designed the building; J.E. Dunn is the general contractor.

 The 36,000-square-foot building will house seven kitchens – five culinary labs, an innovation kitchen and a demonstration kitchen in a culinary theater – as well as three classrooms.

 The five culinary labs include two for professional cooking classes, one for pastry classes, a garde manger or cold foods kitchen, and a restaurant kitchen. The restaurant kitchen will adjoin a dining room on the east end of the building that can be converted to two classrooms as needed.

 Hospitality management faculty and staff will be housed in the building within an office suite that accommodates 15 or more people, as well as work space for adjunct instructors, a conference room and a library.

 JCCC’s hospitality management program encompasses these different areas: chef apprenticeship, food and beverage management, hotel and lodging management, pastry/baking and dietary management. It is one of only 28 programs recognized by the American Culinary Federation Education Foundation Accrediting Commission (ACFEF) as an “exemplary program,” meaning that it meets the highest educational standards recognized by ACFEF by maintaining consistent compliance with all ACFEF requirements, coupled with excellence in management.

The program’s students are employed in more than 100 locations throughout the metropolitan area as part of their education. JCCC’s is the largest apprenticeship program in the American Culinary Federation; JCCC culinary graduates include well regarded local chefs and nationally known chefs such as Kevin Rathbun, of Kevin Rathbun Steak and Grog Bar in Atlanta, who was named Chef of the Year for 2009 by Chef Magazine.

 Over the past few years, JCCC’s culinary program has boasted the National Student Chef of the Year in 2009 and won the National Junior Chef Culinary Team competition in 1997, 1999 and 2002, the only program in the nation to win the championship three times. Students have won six international gold medals at competitions in places like Scotland, Guatemala, Singapore and Dubai (students plan to compete in Brazil within the next two years); the program also had the National Culinary Olympic Team in 2000.

Syrah - drink

Syrah may not be as well-know as other reds but it is a great choice to pair with lighter spring foods. Tonight I tried the 2009 Owen Roe "Ex-Umbris" Columbia Valley Syrah. 93 points Wine Spectator and #25 in Top 100 Wines of 2011: I won't give that much :) The color is very dark, no bouquet, powerful and round in your mouth, green pepper and blackberry. I love the bottle and in general you are going to please everyone with this wine.
You can buy it at Ensminger Liquor Store

14th Street Wine Walk

The Kansas City Power & Light District hosts the 2nd Annual 14th Street Wine Walk
benefiting The Children's Place & The Ronald McDonald House, on Saturday, April 28th.

From 3-6pm, stroll along 14th Street and enjoy a different wine and small plate at each participating location. Participating venues include:
Maker's Mark Bourbon House & Lounge, Bar Louie, Bristol Seafood Grill, Drunken Fish, The Marquee Lounge and The Garment District Boutique.
Tickets are $25 each with a portion of the proceeds going to
The Children's Place & The Ronald McDonald House.

Each Ticket Includes:
• Souvenir tasting glass
• 2-oz pour at each participating venue
• Small plate at each participating venue
• Full glass of wine at one of the participating venues
• Donation to The Children's Place & The Ronald McDonald House

Click Here to Register

LIVE JAZZ at The Majestic!

The Majestic Restaurant is pleased to announce that starting in May, The Majestic will host 6 nights of Jazz Combos each week, including The Mark Lowrey Trio on Sunday and Monday nights 6-10PM, The Hermon Mehari Jazz Trio 6-10PM on Tuesdays, The Bram Wijnands Duo from 6-10PM on Thursdays & The Bram Wijnands Trio Fridays & Saturdays 7-11PM. Jazz is indeed alive and well in KC! And, as always, no cover for world class LIVE JAZZ at The Majestic!

Filet de Sole au Beurre Blanc and tomate provencale

These tasty recipes for sole are ready in less than 30 minutes. Today at Hen House, they had Dover Sole Filet $9.99

Preheat the oven to 350 degrees F.
Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and add some salt. Place them on a plate for few minutes. Heat the butter in a large nonstick skillet over medium-high heat. Place the tomatoes, cut sides down, in pan, and saute for few minutes. Remove pan from heat; turn the tomatoes over. Spoon about 2 tablespoons breadcrumb, garlic & parsley mixture over each tomato. Bake at 350° for 30 minutes or until the breadcrumb mixture browns.

Beurre Blanc! It is the best!
  • 1 cup dry white wine
  • ½ cup white wine vinegar
  • 1 Tbsp finely chopped shallot, thyme
  • 1 lb unsalted butter, cold
  • Salt, to taste


  1. Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.
  2. Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.
  3. As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.
  4. Season to taste with salt.
  5. Pan seared the sole gently for few minutes with butter!
  6. Enjoy!


Buddha Eat Week Specials

It's Eat Week at Zona Rosa! From April 1-10 at Buddha by Kenji Fusion , Buy One Sushi, get one 1/2 off. Until April 10, present receipts totaling $100.00 from at least three different EAT WEEK participants to Zona Rosa Guest Services. You’ll receive a $20.00 voucher valid at any participating establishment. Receipts must be dated during the promotional period. For every voucher distributed, Zona Rosa Community Foundation will donate $5 to the Northland Childhood Hunger Fund.

Offer good while supply lasts. Gift certificates are valid 4/11/11 through 5/31/11 and are not redeemable for cash. Change will not be given, so entire $20 must be spent in one location.


Diamond Bowl!


Get a Bowling Season Pass for Diamond Bowl!

From June 1-Aug 26, your Season Pass entitles you to One Free Game per day, Free Shoe Rental & 10% off any menu item

... One Pass: $45 - Family Option: $120 (Up to 4 People)

Call us at 816-252-8003 for more info!

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