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

Final Cut - Hollywood Casino

I love steak, but secret confession: I usually don’t eat steak out, thinking that other dishes sound so much more interesting and are a better test of a chef’s skill. However, we went to the Final Cut Steakhouse at the Hollywood Casino on a recent Friday night and I was pretty much blown away.  They are running a promotion currently called Friday’s Feature and the word feature doesn’t do it justice.

Before I describe this fabulous feature, a word about the Hollywood Casino.  You have to (get to?) walk through the casino to the restaurant, which faces the Kansas Speedway.  Once inside the restaurant, you totally lose the casino – it’s just not there anymore.  The restaurant feels like a classy steakhouse – which, believe me, it is.  A cozy bar is the entrance and there are true Hollywood artifacts sprinkled throughout the place – from Dorothy’s blue pinafore to Celine Dion’s dress to a James Bond tuxedo – not that all the artifacts are clothing as there’s much more.  The environment is truly interesting – a rarity in new dining establishments I’d say.

So, this feature is for just 50 bucks.  Two people can dine, each choosing an appetizer, entrée, and splitting a dessert.  I had filet, spouse had wild caught salmon, our friends copied us (breaking my You- Must –Eat-Something-Different–than-I-Eat rule.)  The selection varies each week.  I had probably the best French onion soup I’ve ever had with a very different presentation; the steaks were perfect; the chocolate dessert just decadent and also beautiful.  We tasted a couple other desserts as well, and all were exceptional.

Now, this next sentence is only for bourbon aficionados and it may not still be available.  The Final Cut received one of four shipments delivered to the entire state of Kansas of Pappy Van Winkle.  You’d better hurry.

The restaurant has two other remarkable events going now I’m anxious to try:  Wednesdays they have “Hit the Strip” where for only $20, you can get a strip steak, loaded baked potato, Caesar salad, and fresh baked bread.  Thursday nights they have Surf and Turf for $24.95 which features a petite filet and Maine lobster tail with the Final Cut Salad (yummy) and fresh grilled asparagus.

The Final Cut is doing these specials, but honestly, it’s pretty special on any night.  I’m definitely going back! On a Wednesday through Saturday.

777 Hollywood Casino Blvd.,
Kansas City, KS 66111
913-287-9761 - Menu
Final Cut Steakhouse on Urbanspoon

Ring in the New Year

Ring in the New Year at
Kansas City's Biggest NYE Party!

Get your all-inclusive tickets now for just $89 before prices go up!

Ticket Includes:

-All-inclusive and top-shelf bar package from 9 p.m. - 1 a.m. at 14 different venues
-All Access to 14 different bars and clubs
-Complimentary food from 9 p.m. - 11 p.m.
-A live band
-Midnight celebrations including a spectacular fireworks show,
confetti cannons, party favors and the Midwest's biggest ball drop!

Webster House

Ever since Webster House opened, way back in 2002 when the Kauffman Center was barely a glimmer in someone’s mind, I’ve loved eating (and shopping, alas) there.  A recent evening with a large group of hospitality professionals was no exception.  The food is always exceptional: meticulously prepared, flavorful, and pretty – that night even a relatively simple dish like roasted pork loin medallions was executed with flair.  The asparagus was crisply tender, just as it should be, and the mashed sweet potatoes were plate-licking good.  Our house salad was fresh greens from Two Sisters Farm with an excellent champagne vinaigrette and of perfect size.  The petite tiramisus were the final delicious finishing touch.  The fact that my table was full of fun people (not that the others weren’t of course) made for a terrific evening.

The restaurant is always doing something new and interesting, besides serving excellent meals consistently to diners and groups of all sizes (their special rooms cater to all size groups).   And there are deals to be had as well:  on Wednesday nights, their 20/20 is really special.  This is a two-course dinner special with a featured entrée and your selection of soup (which are always killer!) or salad for only $20.  AND – they offer a selection of wines by the bottle for only $20 more.  What I’ve discovered since eating there is that you can go to their Facebook page on Wednesday and see what’s being offered. 

One reason I like this 20/20 idea is that it can get you out of your own personal dining comfort zone and allow you to try dishes and preparations you might otherwise not have chosen.  Important, too, for me sometimes is that you only have one simple decision to make, really, if you’re into minimalist that night  – soup or salad?  Oh yes, maybe another decision: which wine?  The meals have ranged from braised short rib pasta to boccalone (pork roulade) to cioppino to grilled flat-iron steak.  You never know, unless you go to Facebook (or old-fashioned questioning by telephone).  Personally, I’d have to order a dessert to split – but I’d let my companion make that decision since every one I’ve ever tried has been wonderful.

Another thing I really like here are the happy hours – but I don’t think I’m going to tell you about those because they’re too good, too reasonable, too delicious – and too many people already know about them.

That reminds me: I love the bar area here, too.  It’s cozy, comfortable, and inviting.  And the drinks are excellent.  Not to mention the caramel corn.  

Whether it’s just for drinks, for lunch, dinner, Sunday Brunch (yum!), or Wednesdays, you need to make this place a regular stop.  And if I were writing about the shopping – oh, my!
1644 Wyandotte, Kansas City, MO 64108Located just south of the Kaufmann Center for Performing Arts
816-221-4713 or online
Webster House on Urbanspoon

Eating Your Way Around the World While Staying in Kansas CIty

Is this the year you’re eating your way around the world?  Unless you’re the editor of a travel/food magazine, probably not.  Our suggestion? Take a quick virtual trip with us instead, with many of the cuisines and none of the travel pain.  So get ready for the non-traveler’s quick guide – just the basics of foods and flavors.

 Mexican is one of the oldest ethnic cuisines in Kansas City with Southwest Boulevard at one time being about the only stop.  Not so anymore. Like all foreign meals, flavors vary depending on the region. It is impossible to condense the culture and history of Mexico (or any country) and its impact on food, so suffice it to say that the Indian basics of corn and cactus were inculcated with European (especially Spanish) reflections of additional fruits, vege-tables, meats, grains and spices of the Old World.

 For instance, today you’ll find differentiation based on meat (beef) in the northern portions of Mexico; in the southeast, you’ll taste lots of chicken and spicy vegetables. “Veracruz” style for preparing fish just means a tomato-sauced based baked fish.  Still further south, a quest-ion:  What is the difference between Brazilian and Argentinian foods? Much of South America does share similar ingredients, even if they use them differently. Brazilian beef quality, since their market is not as regulated as Argentina’s, may be more variable.  Argentina has had heavy influence by the Italians and the Spanish, resulting in pizzas, pasta, lasagna and ravioli as part of the diet.  Grilled meats are common – and white bread and tortillas.
 Next, over to Asia where again, variety is emperor.

 In Thailand, it’s all about balance – three of four general tastes:  spicy, sour, sweet, and bitter.  Complex flavors are important, each different from the other based on the specific area of Thailand and its neighbors.  You’ll notice influences of coconut milk and turmeric in the south and more lime used in the northeast (Laos and Burma). Some curries reflect Indian influence.  You’ll taste Chinese in fried rice noodles, wok use, and deep and stir frying. 

Chinese techniques and spices have influenced the world.  Spices such as five spice powder and ginger, mushrooms, braised foods, soy, duck and oyster sauces, and flowers used to flavor dishes are likely Chinese contributions. Its focus on color, flavor, and taste are important to all eight or so regions of the area. 

Japanese food differs pri-marily from Chinese because its flavors may be more subtle (other than Cantonese) and there are five key condiments (sake, salt, mirin, soy sauce, and dashi, a fish or kelp stock).  There is more citrus in Japanese cooking; more noodle types in Chinese as well as more dough use – like pastas. Originally fish were the primary protein in Japan; where China has always had more land to raise various farm animals. 

 Back on our journey, the trip to Europe is – what?  Way too brief but with many choicesl.  Most of us think we know all about French, Italian, and Greek food.  Perhaps we do.  But if you had to summarize, what would you say?  Yikes.  Here goes. 
 French food is still about the sauces – cream and butter and delicate nuances and elaborate combinations perfectly executed.  It’s where “haute cuisine” comes from.

 The Greeks can (and do) take credit for many of the foods we think of as Italian: pizza, lasagna, and all kinds of cheese-based dips just for three examples. Their small country serves dishes filled with fresh fish, octopus, poultry, rabbit, pork, goats and lamb.  The Italians are proud of their more simple preparations with fewer ingredients.  In the north, rich cream sauces, stuffed meats like veal, butter, salamis and polenta are common; in the south, there’s more Mediterranean influence – tomatoes, olive oil, steamed seafood. We shouldn’t forget Austria – or Viennese cuisine as the country’s food is known.  With a wide influence from Hungary, Bohemia, and more lately northern  Italy, this gastronomy is all about quality and flavors made rich with butter, vanilla and chocolate sauces, and paprika (not, perhaps, in the same dish).

 And if you’re really adventurous and would like to make the food from a few of these “foreign” places, go to for recipes from Thai Place, Tasso’s and Grünauer.  Don’t worry – we asked for authentic flavors but relatively simple prep. Go to the recipes

You can taste the world right here in Kansas City.  Pick a nationality, pick a restaurant, hop in the car and head off.  No airport required.



begins and ends at Kansas City Marriott Downtown

Downtown Kansas City is where urban revelers will get their 2014 started on a high note. Kansas City’s largest hotel, the Marriott Kansas City Downtown, and the Kansas City Convention Center team up to create a New Year’s celebration to remember – right in the heart of KC’s electric downtown scene. The hotel offers a choice of package options:

The New Year’s Eve Grand Package is an all-inclusive New Year’s Eve experience includes two tickets to the downtown event of the year, deluxe accommodations, Champagne at check-in, party hats and horns, breakfast for two in MetropolitanKC, and late check-out. A highlight of the package is the gala at the Kansas City Convention Center Grand Ballroom. The evening includes an elegant dinner with themed food stations, including seafood, carving, sushi, salad, risotto and a miniature dessert extravaganza with an assortment of tartlets, dessert bars, holiday cookies and parfaits – plus live dance music by Kansas City’s popular Michael Beers Band, and 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 $329 for two. A VIP Platinum Package upgrade includes ten drink tickets at $399 for two. Guests may reserve an additional night at $129. Single tickets at $114 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, breakfast buffet for two in MetropolitanKC, and a late check-out. Package is from $269 for two with optional second night at $129.

The packages include complimentary use of the 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 visiting and using promotion code EVE for Grand and Platinum Packages or P50 for the Silver Package. In addition to the New Year’s celebrations, the hotel offers special holiday savings of up to 20% off best available room rates. Advance purchase required, using promotion code HOL.

About Kansas City Marriott Downtown: Kansas City’s largest convention hotel offers 983 guest rooms and 100,000 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

Hereford House - Thanksgiving Order Form

Enjoy Hereford House at home for the holidays!

Choose from three packages for up to 15 guests

Prime Rib Feast, Prime Rib and Dessert or Prime Rib only

Just think what you can do with all your free time if you are not cooking!

Le Fou Frog's specials for Beaujolais Nouveau

Le Fou Frog

21 November 2013


Watercress with Truffle Cream  $4/$7



Chevre, Watercress, Root Vegetables with a Hazelnut Vinaigrette  $12

Smoked Duck Salad with Pear, Parmesan, Spinach, and a Peppercorn Vinaigrette  $12


Hors d’Oeuvres

Sauteed Chicken Liver and Juniper Berry Sausage with Apple, Mustard and Lentils  $12

Sauteed Wild Mushrooms, Asperagus, Madeira with a Thyme Crisp  $14

Braised Cabbage Roll with Pork Belly, Root Vegetables and Rosemary  $12



Golden Trout encrusted in Almonds and Garlic with Mushroom and Red Wine Sauce  $25



Wild Boar Stew with Chestnut, Lingonberry, and Juniper Berry $25



Bananas Foster $8
816- 474-6060

Collection and Julian with Celina Tio

Collection and Julian with Celina Tio by Chris Becicka
For my first blog entry for Restaurant Guide of Kansas City, I thought I should write a profound introduction.  But nahhh . . . . instead, let me just mention a couple of things and we’ll fill in the gaps later.  This blog, Chris’ Corner, is going to cover eating out in Kansas City.  What a concept, right?  Yes, but I’ll also talk to chefs, talk about trends, special foods, special techniques, tidbits I learn.  It will always be short -- which, by the way, is really hard for me to do but I know about today’s attention spans.  It will appear, for now, at least every other week, so check back to this website.

Here goes.

I was interested in how a chef/owner runs more than one restaurant at a time.  So I talked to Celina Tio who has more energy than I have fat cells and who owns/chefs at Julian, her Brookside bistro and The Collection, on the edge of the Power and Light District.  Very different restaurants with a very different raison d'être, different vibes, different looks and of course different menus.  She’s still cooking at both places, training, expediting, and tasting everything – Collection at noon; Julian at dinner; she trades off weekend nights.  Menus have recently changed at both places for fall and winter – but this is harder than you’d think as people want their favorites back.  Her solution is to bring ’em back, but change them up a little. For instance, Julian always has some kind of smoked salmon.  She’s brought back the scallops with creamed mushrooms and mashed potatoes.  Her house made sausage on caraway cabbage is an unusual take on a dish that started out as something else. 

6227 Brookside Plaza, Brookside, MO 64113Located in the heart of Brookside
Julian on Urbanspoon

At Collection, she’s added a different kind of short rib dish,
one that her sous chef chose; there’s a frisee and arugula salad with pistachios, goat cheese, and pomegranate dressing.  Her famous carrots, however, are a signature item (roasted with cumin and harissa, the rest you’ll have to figure out).  She also does lots of catering for companies and events – where a whole altered approach is often required.

Her favorites are no surprise:  the scallops at Julian; the rigatoni with house-made sausage and mozzarella at Collection.  So how does Celina stay so petite and keep two restaurants running and personal?  Must be that energy.

1532 Grand Blvd., Kansas City, MO 64108Located in the Crossroads at 15th and Grand
(816) 471-7111

Collection on Urbanspoon


Kick Off The Holiday Season at the
4th Annual Holiday Open House & Tree Lighting

Thursday, November 21st  5pm - 8pm
 14th Street (Between Walnut and Main Street)

Join Kansas City Power & Light District as we kick off the holiday's. See Santa
Claus and his reindeer, listen to holiday classics, grab happy hour at surrounding restaurants
 and bars, enjoy hot cocoa, get starting on your holiday shopping and more!

The first 200 people receive a souvenir travel coffee mug.

Get started on your holiday shopping The KC Annex at the Garment District
Boutique, Envolve Boutique, The Polished Edge Fine Jewelry, KC Garment Collective,
Cosentino's Market Downtown and Zafar Salon, Spa & Boutique.

Families welcome. Anyone under 21 years of age must be accompanied by a parent or legal guardian. The event takes place on 14th Street, between Walnut and Main Streets,
across from Bristol Seafood Grill-Downtown KC.


Cafe Provence Beaujolais Nouveau

Cafe Provence will hosts the release of the

Beaujolais Nouveau

 with music and Food Specials featuring the Beaujolais region.

Thursday, November 21th  

Beaujolais Nouveau, Prix Fixe $48 (regular menu will be available)

The menu will be posted on the web site this week.



"Made in France" is a group of French local musicians, Alain (guitar), Franck (Guitar/vocal) and Eric (Lead vocal) living in the KC area and playing the Frenchmusic you love. Come to Café Provence and add that "je ne sais quoi" to your evening.

  #cafeprovence #Beaujolais #winedinner

KC Area Veteran's Day Freebies

Available before Veteran's Day
· Bar Louie: FREE meal (up to $12) on November 10 or 11.
· Red Lobster: FREE appetizer from list of 10 options from November 11 to 14.
· McCormick & Schmick's: Veterans are offered a FREE meal, from a choice of 10 entrées, on November 10.
· UNO: Free entree or individual pizza with an entree or pizza of equal or greater value on Sunday or Monday.

Breakfast on Veteran's Day
· Denny's: FREE all-you-can-eat pancakes from 6 a.m. to 2 p.m.
· Krispy Kreme: FREE doughnut and coffee for veterans.
· Village Inn: FREE breakfast, with a choice of buttermilk pancakes, a Belgian waffle or French Toast.
· Bob Evan's: Free hotcakes on Veteran's Day, Nov 11th
· Perkins Restaurant & Bakery - Monday, November 11, 2013 - Enjoy a free Magnificent Seven meal on
   Veterans Day. Includes 2 eggs served the way you like, 3 buttermilk pancakes, and your choice of 2
   bacon strips or 2 sausage links.
· Hy-Vee: Free breakfast from 7- 11 a.m. Monday at all Hy-Vee supermarkets with in-store dining.
  Lunch on Veteran's Day
· Sizzler: FREE lunch through 4 p.m. Veterans can choose 6-ounce Tri Tip Steak, single Malibu Chicken or
  half-dozen fried shrimp entrée with choice of side dish.
· Texas Roadhouse: FREE lunch for all veterans (active, retired or former U.S. military) - choose from 10
  entrees, including your choice of any Coca-Cola product, sweet tea/ice tea or coffee.
· TGI Fridays: FREE lunch for veterans.

  Lunch and/or dinner on Veteran's Day
· Applebee's: Veterans and active duty military receive a FREE signature entrée.
· California Pizza Kitchen: Veterans and active duty military get a FREE pizza at participating locations.
· Cheeseburger in Paradise: FREE All-American burger with fries. (Valid with any beverage purchase of $1.99 or more.)
· Chili's: Choose from eight entrees or a lunch combo.
· Famous Dave's (Independence): FREE two-meat salute (two-meat lunch combo)
· Golden Corral: Golden Corral's annual Military Appreciation Dinner from 4pm to 9pm. Get a FREE meal.
· Olive Garden: Veterans and active duty military get a FREE meal. Family dining with them receives 10%
· On The Border: Veterans and active duty military receive a FREE "Create Your Own Combo menu,"
  featuring more than 150 possible dinner combinations.
· Red Robin: Red Robin is giving away one FREE Tavern Double Burger to each veteran or active duty
· 54th Street Grill - Monday, November 11, 2013 - Free meal up to $12 value for veterans.
· Bailey's Sports Grille - Monday, November 11, 2013 - Veterans and active military members enjoy a free
  sandwich or entrée up to $13 value. Please show your valid military ID or proof of military service.
· Buca di Beppo - Monday, November 11, 2013 - Free Individual Pasta Meal for both veterans and active
  military members. Your choice of Spaghetti Marinara, Fettuccine Alfredo, or Baked Ziti. Valid military ID
  or proof of service required.
· Lone Star Steakhouse: Offering buy one, get one free entrees for veterans on Monday, November 11, 2013.
· Champps Americana - Monday, November 11, 2013 - All veterans and current military members can
  receive a free burger and waffle fries.
· Max & Erma's - Monday, November 11, 2013 - Free Best Cheeseburger in America Combo to all past &
  present U.S. military members. Includes choice of Tortilla Soup or side house salad, French Fries, and a
  fresh-baked chocolate chip cookie. Dine-in only.
· Arby's - Monday, November 11, 2013 - Arby's is offering a free Classic Roast Beef sandwich to veterans
  and active duty military personnel on Veterans Day.

Appetizer's and food discounts on Veteran's Day

· Balsano's Gelato Café: 50% discount on gelato and coffee drinks.
· BRGR Kitchen & Bar: 10% discount on food.
· Bristol Seafood Grill: FREE appetizer (up to $15).
· Carrabba's: FREE appetizer for veterans and active military.
· Einstein Bros. Bagels: FREE signature or classic bagel with shmear.
· Famous Dave's (Kansas City): 50% discount on any sandwich or platter, drink, and dessert.
· Little Caesars: FREE order of Crazy Bread.
· LongHorn Steakhouse: FREE Texas Tonion appetizer and non-alcohol beverage from November 11 to 14.
· McFadden's: 25% discount on food.
· Outback Steakhouse: FREE Bloomin' Onion and drink for veterans.
· Starbucks: FREE tall brewed coffee for veterans, active military personnel, and their spouses.

Other free services on Veteran's Day
· Sports Clips: Many locations of Sports Clips will offer FREE haircuts to veterans and active military
  members. Call ahead to ensure your location is participating.
· Price Chopper: 25 cent discount for gas at Quick Trip. Good for 20 gallons of gas. Must have Chopper
  Shopper card or apply for one.


Soter Winery 5 course dinner at Pachamama's Restaurant

Pachamama's Owner/Chef Ken Baker is pleased to present this exquisite 5 course, wine-paired dinner featuring the environmentally friendly, sustainably-produced offerings from Soter Winery.

Located in the Williamette Valley, Soter Winery takes advantage of the valley's long growing season and temperate climate in order to fully develop the flavors of the delicate Pinot Noir grape. Williamette Valley is described as a 'sweet spot' for growing Pinot Noir, and is home to other critically-acclaimed wine makers.

Chef Ken has taken these wines, self-described by the winery as having "a distinctively exotic personality," and exhibiting notes of blackberry, black cherry and white pepper, and paired them with bold, rich flavors, complimenting not only the wines but also the Autumnal weather. 
The reception begins at 6pm, with dinner to follow shortly thereafter.

Reservations are required for this dinner. Please call 785.841.0990 to make your reservations.

Pricing is $75/person, before taxes and gratuity.
Here is a plain-text version of the menu for this wonderful dinner:

Duck Proscuitto Toast
Hot n’ Sweet Mustard Butter

Chicken Skin Chips
Raspberry Chutney, Curry Dip

House Salmon Tartare Spoons
Creamed Fennel

‘Mineral Springs Ranch’ Brut Rosé


Steamer Clams and Garlic Sausage
Toasted Garlic Fumé, Collards, Honey Grilled Sourdough, Baked Apple Aioli
‘North Valley’ Reserve Chardonnay

Rosemary Roast Bacon Wrapped Quail
Charred Scallion-Dried Raspberry Crushed Hominy, Rose –Scented Ibarra Chocolate-Almond Sauce
‘North Valley’ Pinot Noir

5-Spice and Juniper Cured Venison Loin
Cast Iron Caramelized Brussels Sprouts, Rosti Potatoes, Smoked Ricotta, “Cherry Coke” Game Jus
‘Mineral Springs Ranch’ Pinot Noir

Bittersweet Chocolate-Black Walnut Cornmeal Griddle Cake
Candied Bacon Ice Cream, Black Currant Syrup
Proprietary Red

Harvesters and local grocery stores call on community to help Check-Out Hunger

Harvesters and local grocery stores call on community to help Check-Out Hunger
Food and fund donations during Harvesters’ holiday campaign make a big difference for families in need.


(Kansas City, Mo.) – The 22nd annual Check-Out Hunger campaign to support Harvesters—The Community Food Network is underway at 140 grocery stores throughout the region. The holiday campaign is the largest annual fundraiser for Harvesters, which feeds the hungry through its network of more than 620 nonprofit agencies.

“Despite some improvements in the economy, more families than ever will struggle to have enough food this holiday season,” said Valerie Nicholson-Watson, president and CEO of Harvesters. “Hunger is a huge problem in our community, and we’ll only solve it by working together. Every dollar and every can donated during Check-Out Hunger helps provide meals for our hungry neighbors.”

Across Harvesters’ 26-county service area, more than 378,000 people are food insecure. Forty percent of the households receiving food from Harvesters’ network include at least one person who is working.

             Community members can help this holiday season by scanning $1, $5, $10 or $20 Check-Out Hunger donation coupons for Harvesters and adding them to their grocery bills. Donation coupons and Harvesters food donation barrels will be in stores through January 5, 2014. Online donations can be made to KMBC-TV’s Check-Out Hunger virtual food drive at KMBC-TV has set a goal this year to raise 65,000 meals through the virtual food drive.

Since 1992, Check-Out Hunger has raised nearly $4 million and provided 20 million meals to families in need. Every $1 donated provides five meals to hungry people.

Check-Out Hunger is sponsored by the Retail Grocers Association and Watkins Advertising Design. This year’s Check-Out Hunger media partners are KMBC-TV and KCWE-TV. Stores participating in this year’s campaign are Apple Market, Cash Saver, Cosentino's Downtown Market and Brookside Market, Country Mart, Dillons, Festival Foods, Hen House, Hy-Vee, McGonigle's Market, Natural Grocers, Patricia’s Foods, Piggly Wiggly, Price Chopper, Red X, Sun Fresh, The Better Cheddar and Thriftway.


About Harvesters—The Community Food Network

Harvesters is this area’s only food bank and was Feeding America’s 2011 Food Bank of the Year. Serving a 26-county area of northwestern Missouri and northeastern Kansas, Harvesters provides food and related household products to more than 620 not-for-profit agencies including emergency food pantries, soup kitchens, homeless shelters, children’s homes and others. Agencies in Harvesters’ network provide food assistance to as many as 66,000 different people each week. Harvesters, which was founded in 1979, is a certified member of Feeding America, a nationwide network of more than 200 food banks, serving all 50 states. For more information, visit

Wicked Wine Walk in the Power & Light District Tomorrow Evening! Special Offer Inside...

Wicked Wine Walk in the Power & Light District Tomorrow Evening!


Somerset Wine Trail Chambourcin Nouveau Release

First Year Release of Chambourcin Nouveau 

The four wineries of the Somerset Wine Trail will release for the first time ever four different Nouveau style wines the weekend of November 22, 2013.  This will be the first celebration of its kind in the Kansas City area and marks the reemergence of the Somerset winemaking region located just south of the Kansas City Metro in Miami County, Kansas.

Somerset Ridge Vineyard & Winery, Nighthawk Vineyard & Winery, Middle Creek Winery, and White Wind Farms will all celebrate the 2013 harvest each releasing a Nouveau style wine made from the Chambourcin grape. Each wine was made with clusters that were de-stemmed but not crushed, had a short fermentation on the skins and no barrel aging, resulting in fresh, fruity, ready to drink wine without extracting bitter tannins.

Chambourcin is a French-American grape grown primarily in the American Midwest and the Loire Valley of France. It makes deeply colored, medium bodied red wine with fruity aromas, cherry and earthy/spicy complexities.  It pairs well with barbecue, pork and grilled meats of all types...perfect for our Kansas City cuisine!  It can be served at room temperature or slightly chilled enhancing the bold flavors. 

The release of Somerset Nouveau will celebrate the end of the 2013 grape harvest season and the first wine made by all four wineries from this year’s harvest.  It will also celebrate reemergence of Miami County, Kansas as a winemaking region.  Prior to Prohibition, the rolling limestone hills in and around Somerset were home to many local vineyards and wineries.  

Beginning Nov. 22, wine lovers will be able to visit all four wineries to sample and purchase each winery’s interpretation of Chambourcin Nouveau.  Visitors can tour the wineries on the Miami County Trolley for $18.00 per person for the day.  More info is available at or call 913-306-3388 to make a reservation.  General hours of winery operation on Friday and Saturday are 11:00am to 5:00pm and Sunday from 12:00pm to 5:00pm.



ALL NIGHT TONIGHT! HALLOWEEN October 31st! 4:30 PM to CLOSE (only available at the bar or in lounge seating only)

St. Louis Style Spare Ribs $8
A half pound, slow braised and then grilled over our wood burning fire and covered in a Kansas City style BBQ sauce

Spicy Chicken Thighs $6 2
thighs marinated 48hrs and then slow roasted over our wood burning rotisserie then tossed in our signature Passion Fruit-Habanero sauce

Linguica and Mash $7
Brazilian pork sausage served with garlic mashed potatoes
Rice and Beans $6 Classic black beans or Feijoada (Brazilian pork & black beans) over Brazilian Rice

Stroganoff and Rice $6
Brazilian Stroganoff served over Brazilian rice Mussels $10 Steamed in white wine and garlic served over our Taboule
BBQ Beef Sliders $10
BBQ braised short rib topped with our crisp slaw on crispy baquette accompanied by our house made chips Brazilian

Cheese Steak Sliders $12
Shaved Fraldinha (bottom sirloin flank steak), crisp baguette, caramelized onion served with our Chimichurri sauce and accompanied by our house made chips
Scallops $14
Pan-seared sea scallops in a pan butter sauce with French beans & red bell peppers
Blackened Salmon $12
Served over sautéed spinach topped with our pineapples salsa and a balsamic reduction

Bacon Wrapped Shrimp $14
Bacon wrapped-jalapeno stuffed Gulf shrimp with a chipotle aioli and a mandarin fennel salad 
   Soup of the Day $5 Bowl of one our handcrafted specialties

Spiedini Caesar $12
Classic Caesar topped with our wood grilled chicken spiedini
House Salad $5 C
risp mixed greens, parmesan, and tossed in our brazilian vinaigrette
Caprese $8
Grape tomatoes, fresh buffalo mozzarella pearls, basil pesto and a balsamic gastrique
Asparagus $6
Pan roasted with bacon lardons, sweet onion, and dried cranberry 

Em Chamas Brazilian Grill - Kansas City
6101 NW 63rd Terrace
Kansas City, MO 64151
P: 816-505-7100


The Melting Pot Specials

Brew and Fondue

October 21st - 27th

Eat, drink and be merry. Brew & Fondue has arrived, and you can enjoy four courses of fondue perfectly paired with four craft beers by Sam Adams.

Enjoy our Boston Lager Cheddar Cheese Fondue, spinach and Mushroom Salad, Entree course consisting of Lobster Tail, Angus Beer Sirloin, Shrimp, Atlantic Salmon, and Andouile Sausage, and ending with our Dark Chocolate Fondue with Raspberry Puree.

$39/person includes the four-course dinner and beer pairings


Best Fondue Friends Forever

Monday, October 28th

Join us for a special Ladies Night Out featuring $5 cocktails, friend quizzes, and games!
Our favorite local artist, Stark, will be in attendance with handmade jewelry and knits perfect for fall.

Enjoy cheese fondue, salad, and chocolate fondue for only $16/person. Add a petite entree for only $8.

Reservations highly suggested.


Femme Fatale de Fondue

Monday, November 4th

You never know where a little fondue and some mischief with your girlfriends might take the evening. Join us for the ultimate ladies’ night out, Femme Fatale de Fondue, at The Melting Pot of Kansas City on Nov. 4th where you can enter our Femme Fatale
de Fondue contest for a chance to win prizes including chocolate-inspired custom diamond earrings from Zeghani By Simon valued at $5,000 and a year’s worth of fondue.

Sip on seductive martini cocktails, The Diva, The Vixen or The Girl Next Door for  $5 each.

Indulge in a four-course fondue menu designed specifically for the event for $29 per person.

Reservations suggested.

Weekend Lunch


Try our lunch special for only $24/person which includes cheese fondue, salad, and petite entree course.

Our full menu is also offered all day long.

**Some restrictions apply. Call for details: 816-931-6358 or online

Pachamama's Halloween Supper Club

Halloween Supper Club

$50 per person (before tax & gratuity)

Call 785.841.0990 to make your reservation
Join us this Halloween at 6:30pm for the dinner of this lifetime.

Tucked away in the Star Bar's Blue Room dungeon, lit only by candlelight, and surrounded by the ghoulish terrors of the past, diners will gaze on the sustenance with shock and awe.

Feast upon the creations from the Mad Chefs, surrounded by other costumed revelers, and celebrate the convergence of the living and the dead.
Costumes are not required, but they are highly recommended.

Please call the restaurant at 785.841.0990 to make your reservations.
Halloween Supper Club Menu

The Lull

Trick or Treat Bags of Sweet and Savory Bites

The Feeding

Caldron from the Black Lagoon
 Moonless Night Noodles,
Pumpkin Butter Brodo, Crackling Roots  

The Fattening

Dr. Frankenstein’s Beast
Roasted Joints from the Beasts, Hewn,
and exhibited with other Nutriments

The Gorging
Sir Tovar-Ballagh's concoction


What to eat before a soccer game?

What to eat before a soccer game?

In general they eat too few calories and take in too few carbohydrates. Their diet also lacks key vitamins and minerals. What is the ideal daily diet for a soccer player?
Developing a solid nutritional strategy and selecting the right foods to eat can be challenging. Given the variety of today's food choices and methods of preparation, it’s easy to see how players can be confused over what to eat each day. However, a few guidelines can help guide them to a solid diet, one that will pay dividends on the field.
Depending on the day’s activity, an intense match or light training, players need to replace anywhere between 20 and 27 calories per pound of body weight (45-60 calories per kilogram).  For a 160-pound (72.5 kg) college male, that equals 3,200-4,300 calories per day.  For a 110-pound youth female (50 kg), 2,200-2,900 calories per day are needed.
However, simply eating enough calories is not enough. Players should understand that it’s the quality of the diet that holds the key to improved performance on the pitch. There needs to be a balance between the macronutrients in the diet – carbohydrates, fats and protein. As a general rule, the total calories consumed each day should come from carbohydrates (60-70 percent), fats (20-25 percent) and proteins (10 percent).


Based on the number of calories needed each day, players should eat about 4 grams of carbohydrates per pound of body weight per day (9 g/kg). Carbohydrates are clearly the major component of a solid diet. It’s important to understand that not all carbohydrates are the same.  Carbohydrates are often classified as simple sugars or complex carbohydrates. Glucose, fructose and sucrose (table sugar) are simple sugars that are found in foods like candies, pastries and sodas. They can also be found in many fruits and milk. On the other hand, complex carbohydrates are long chains of simple sugars and are often called starches. They are found in grains, pastas, rice, breads, potatoes and vegetables.
The focus should be on complex carbohydrates. There are several advantages to eating complex carbohydrates rather than simple sugars.  Complex carbohydrates generally take longer to digest and don’t dramatically affect blood sugar. Nor do they cause the so called “sugar rush/sugar crash” like simple sugars may do. Foods that contain complex carbohydrates also contain other important nutrients like vitamins, minerals and fiber. Therein lies a key benefit, more complete nutrition. Cakes, cookies and candy don’t offer much in the way of nutritional support. However, fresh fruits, which may contain simple sugars, also have plenty of vitamins and fiber. Thus, players should focus on complex carbohydrates as their main source of carbohydrates and add in fresh fruits and milk as well.  ( I tell my kids to eat a banana before a game)


There is also quite a bit of debate over how much protein and player needs. Each day, players need about 0.6-0.8 g of protein per pound of body weight (1.5-1.8 g/kg). For a 160-pound player, that’s equal to about 100-130g per day, 66-88 g for a 110-pound player. That level of protein intake can easily be achieved through a solid diet that contains meats and vegetables. For example, a 6 oz. grilled chicken breast contains more than 50g of protein. An 8 oz. glass of low fat milk contains an additional 8g.  Those items alone provide 50-75 percent of the daily protein requirements. If the player is eating a solid diet with lean meats, milk and vegetables, additional protein supplements are generally not needed.  Most research shows that the protein supplements do little more than provide added calories. Also, the type of proteins and amino acids contained in supplements are no more or no less effective than food sources.


Players do need some fat in the diet and diets with less than 20 percent fat do not appreciably improve performance. However, fats should be limited wherever possible. In particular, avoid fried foods whether they are meats or vegetables. Also avoid creamy sauces and dressings and limit condiments like mayonnaise and butter. Replacing high fat items with low-fat is another good idea. For example, drink low-fat milk rather than whole and opt for lean meats like turkey and chicken rather than high-fat, processed meats such as bacon and hot dogs.

Thinking About The Diet

Encourage your players to think about what they eat. Counting calories and grams of carbohydrates can be a difficult and frustrating task. An easier approach is to help players understand the quality of what they eat. They should know the difference between a meal including baked chicken and a baked potato and one with chicken nuggets and fries. Also, fatty meats should be replaced with turkey, chicken or lean beef. They should realize that fresh fruits and vegetables are solid choices that contain carbohydrates, proteins as well as vitamins, minerals and fiber. Whereas simple and processed sugars found in cakes, candies and sodas offer little nutritional value. It’s also a good idea to encourage them to do a bit of investigating. They might be surprised to find that their turkey and bacon sandwich made with white bread and slathered with mayonnaise has a remarkably high fat content.
By taking a qualitative approach and thinking about the types of foods selected, players can develop their own solid diet that meets the nutritional requirements listed above. By doing this, they can ensure themselves of peak performance on the field.  In addition, using this approach with young players can instill solid dietary habits that may last into adulthood.

Dr. Jay Williams, Ph. D., is a professor of Exercise Science in the Department of Human Nutrition, Foods and Exercise at Virginia Tech. His research focuses on the responses and adaptations of muscle to activity, inactivity and disease. He also has a long history of working with athletes, ranging from kindergarten soccer players to Olympic tracks and field athletes.

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