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
in the New Year at
Kansas City's Biggest NYE Party! Get
your all-inclusive tickets now for just $89before prices
go up! Ticket Includes:
-All-inclusive and top-shelf bar package from 9 p.m. - 1 a.m. at 14 different
-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!
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
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 –
1644 Wyandotte, Kansas City, MO 64108Located just south of the Kaufmann Center for Performing Arts 816-221-4713 or online
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 kcrestaurantguide.com 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.
Downtown Kansas Cityis 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:
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
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
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 marriott.com/KansasCityNewYear 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.
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 marriott.com/mcidt.
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.
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.
Julian 6227 Brookside Plaza, Brookside, MO 64113Located in the heart of Brookside 816-214-8454
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
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.
Collection 1532 Grand Blvd., Kansas City, MO 64108Located in the Crossroads at 15th and Grand (816) 471-7111
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
and bars, enjoy hot cocoa, get starting on your holiday shopping and
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
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.
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.
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.
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
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
· 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
· 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,
· 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.
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
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
Pricing is $75/person, before taxes and gratuity.
Here is a plain-text
version of the menu for this wonderful dinner:
Hot n’ Sweet Mustard Butter
Chicken Skin Chips
Raspberry Chutney, Curry Dip
House Salmon Tartare
‘Mineral Springs Ranch’
Steamer Clams and
Toasted Garlic Fumé, Collards, Honey Grilled Sourdough, Baked Apple Aioli ‘North Valley’ Reserve
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.
City, Mo.) – The 22nd annual Check-Out Hunger campaign to support
Harvesters—The Community Food Network is underway at 140grocery 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.
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.”
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 www.checkouthunger.harvesters.org.
KMBC-TV has set a goal this year to raise 65,000 meals through the virtual food
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
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
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 www.harvesters.org.
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.
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 ChambourcinNouveau. Visitors
can tour the wineries on the Miami County Trolley for $18.00 per person for the
day. More info is available at www.miamicountytrolley.com 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.
1/2 OFF SMALL PLATES
along with HAPPY HOUR:
1/2 OFF WINES BY THE GLASS
1/2 OFF DRAUGHT BEER
1/2 OFF WELL DRINKS
4:30 PM to CLOSE
(only available at the bar or in lounge seating only)
SMALL PLATES MENU
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
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
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
SALADS & SOUPS
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
Grape tomatoes, fresh buffalo mozzarella pearls, basil pesto and a balsamic gastrique
Pan roasted with bacon lardons, sweet onion, and dried cranberry
Em Chamas Brazilian
Grill - Kansas City
6101 NW 63rd Terrace
Kansas City, MO 64151
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
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
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.
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.
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
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.
We sat there, waiting. And waiting. Talking a bit but clearly just waiting. Our server must have passed by us five times and never stopped....
The Restaurant Guide of Kansas City was first published in the spring of 1997. Magazines are distributed free of charge to the general public throughout the Greater Kansas City area at hundreds of locations. Books can be picked up at each participating restaurant, hotels/motels, concierge desks, tourist information bureaus, banks, major employers, and numerous outside display locations.