Kansas City’s traditional,

hickory-smoked barbeque

Barbeque favorites can be

catered or delivered

Dine at any of the three Smokehouse locations

in Gladstone, Kansas City or Overland Park

Private banquet rooms

are also available at each location

Wednesday, January 30, 2013

Bourbon Street Comes to KC Live!

KC Live! transforms into Bourbon Street on Saturday, Feb. 9th for the 5th Annual Mardi Gras Festival!

Enjoy live music, Bourbon Street entertainers, contests, beads, balconies and more at Kansas City's BIGGEST Mardi Gras celebration!

Start the party early with $10 jambalaya at
Maker's Mark Bourbon House & Lounge and $7 peel-and-eat-shrimp at Z-Strike from 6-8PM. Pizza Bar, Johnny's Tavern, McFadden's Sports Saloon, The Dubliner and Tengo Sed Cantina will offer additional food specials from 6-8PM.

Then upgrade your party plans with an all-inclusive Mardi Gras Free-4-All Package to drink like a King or Queen and enjoy free cover and more at 15 bars for just $20. Do not miss out on this incredible deal!

CLICK HERE for complete details and to purchase tickets.

Hotel packages available at the
Ambassador Hotel and Holiday Inn Aladdin

Tuesday, January 29, 2013

Mardi RA


Don’t travel all the way to New Orleans to enjoy Mardi Gras! Instead, head over to RA Sushi in Leawood on Tuesday, February 12 from 7 p.m. to close to celebrate their version of Fat Tuesday with “Mardi RA.” During the event, enjoy food and drink specials, festive décor and entertainment.  

Get in the spirit by dressing in Mardi Gras attire and throwing on some colorful beads. A special guest D.J. will keep the crowd going all night long.

Take a bite out of the Big Easy with a variety of spicy food specials made just for the occasion. Mardi RA dishes include the Spicy Chicken and Shishito Green Necklace, a noodle dish tossed with chicken, green and red bell peppers, onion, garlic, chili sesame sauce, and shishito peppers, garnished with Sriracha and black sesame seeds ($7).  The Chili Shrimp Roll is an amped up Viva Las Vegas Roll topped with spicy crab mix, crispy spicy shrimp, cilantro, jalapeno, and Sriracha ($8). Enjoy the Beef Kushiyaki, three beef skewers with green and red bell peppers and onion, tossed in teriyaki sauce ($9).

Tame the heat from these spicy dishes with two special cocktails that give a nod to New Orleans. Sip on a Southern Julep, made with Southern Comfort, Makers Mark, simple syrup and mint ($8), or cool down with a HurRAcane, featuring Southern Comfort, fresh fruit juices, lemon lime soda, simple syrup and grenadine ($8).

Stop in to RA in Park Place for Mardi RA and enjoy one of these Southern spirits with a special twist, or mix one up at home for your own celebration.

Southern Julep 

.75 ounces Southern Comfort

.75 ounces Makers Mark

.05 ounce simple syrup

6 mint leaves

Muddle mint and simple syrup in a tin. Add liquor and a half a scoop of ice and shake vigorously. Pour drink into tall glass. Top with ice and splash of soda. Garnish with sprig of mint.

HurRAcane:

1.5 ounces Southern Comfort

1 ounce pineapple juice

1 ounce orange juice

1 ounce lemon lime soda

.05 ounce simple syrup

.25 ounces grenadine

Orange slice and cherry for garnish

Combine all ingredients in a tall glass with ice. Garnish with an orange and cherry flag.



Cooking Class at Gilbert Whitney & Co

Gilbert, Whitney & CO Cooking Class Schedule
 
February 9th- King Cakes for Mardi Gras 
February 16th- Risotto
March 9th- Irish Dishes
April 20th- Gourmet Popcorn
 
Additional Information:
Cost per class is $30/Person
The will be held from 2:00pm to 4:00pm with Chef Sean Leventhal from Cafe Verona or Chef Robert Stearns from Ophelia's
12 person limit
 
Come in or call to sign up as soon as possible to ensure a spot!
 
--
Gilbert Whitney
104 N. Liberty
Independence, MO 64050
816.836.0567

JCCC professor discusses dining democratizer Feb. 28

Restaurant lovers, historians will appreciate ‘Soldier of the Fork’

OVERLAND PARK, Kan. – Restaurants were a frightening place for the middle class 100 years ago. Those not in the upper crust of society had no idea how to act inside a high-class establishment.

Their hero came in the form of restaurant reviewer Nathaniel Newnham-Davis, a writer who more than 100 years ago offered pointers to diners not versed in restaurant etiquette.

Andrea Broomfield, professor, English, Johnson County Community College, will shed light on this unlikely hero in her presentation, “Soldier of the Fork: How Nathaniel Newnham-Davis Democratized Restaurant Dining in Fin de Siècle London.”

The event will begin at 11 a.m. Thursday, Feb. 28, in Craig Community Auditorium, room 233 of the General Education Building. Admission is free, and the public is invited to attend. 

Historians, sociologists and “foodies” of any era will want to hear how Newnham-Davis made restaurants more accessible to all. His reviews first appeared in the newspaper and then were reprinted in book form – a sort of Zagat’s travel guide for those who were not traveling. Those books became instructional guides for the middle class to follow, leading to a restaurant revolution where families began to dine outside the home.

“It took away all the mystery, so people could go into restaurants and not be embarrassed. This was an important contribution to ongoing restaurant reviews, because suddenly it became more popular to dine out, and he instigated that popularity,” Broomfield said.

Broomfield is the author of two articles in “Gastronomica: The Journal on Food and Culture,” one on Newnham-Davis and another on the food served aboard the Titanic, and the book “Food and Cooking in Victorian England: A History.” 

This fall, Broomfield takes her culinary research closer to home, presenting “Jazz, Barbeque and Beyond: What Kansas City’s Historic Restaurants Tell Us about Kansas City’s Culture and Legacy” Oct. 29 at Hudson Auditorium.

Both presentations are part of the College Scholars program at JCCC, which showcases faculty excellence in research fields that go beyond the classroom to make scholarly contributions to knowledge within the professor's academic discipline.

Thursday, January 17, 2013

Pairing Wine & Beer with Pizza

Some of the basic characteristics of pizza include saltiness, high acidity (from the tomato sauce) and cheese and oil. My favorite pairings with acidic foods are lightly acidic beers. The combination of acids makes the whole seem less acidic. As with any food pairing, a person’s particular tastes will come into effect, but generally, if a person likes a particular pizza, the beer and wine suggestions should complement their tastes.

Pairing Pizza with Wine


PizzaSuggested Red Wine Suggested White Wine
Pepperoni Pinot Noir, SangioveseSauvignon Blanc,
            
CheeseCabernet Franc, Beaujolais,
Chianti, Sangiovese
Pinot Gris, Riesling,
Chardonnay
VegetarianPinot Noir,  ChiantiSauvignon Blanc
NeapolitanSangiovese, ValpolicellaSauvignon Blanc
SeafoodSyrah, Pinot NoirChardonnay
Sausage, Mushroom
and Onion
 Cabernet Sauvignon, SyrahChardonnay


Pairing Pizza with Beer


PizzaSuggested Beer
Italian Sausage PizzaBlonde Ale
PepperoniLight Lager
Onion, Olive, Mushroom and PeppersPale Ale
Spinach and BroccoliScotch Ale
Feta CheeseWheat Beer
Bacon and PineapplePorter or Stout
Eggplant with Parmesan CheesePale Ale or Amber Ale

Wednesday, January 16, 2013

The Jacobson

A converted industrial building now houses a recently opened modern eatery in the Crossroads.  The location has historical ties to former President Harry Truman.  The locally owned restaurant is named after the original owner.  It is tucked in around many historical sites fronted by cobblestone streets.

The Jacobson boasts itself as a “modern eatery using local seasonal items.”  From their well designed menu selection, you will find it hard to make a selection, making it all the more inviting for your return. 

Everything on the menu is marked to indicate its dietary content.

We were treated to the goat cheese stuffed meatballs, the crispy shrimp and the sesame crusted oyster mushrooms.  Each was distinctive in taste and beautifully presented.  The items on the Mingle section are meant to be shared with you contemplate the amazing wine and beer selections

The herb stuffed pork loin, with a hint of oregano, plated with the sweet potato mash and roasted Brussels sprouts, combined with the market green salad was not only completely satisfying to taste but beautifully plated.

As a finishing touch, the cocoanut macaroon comes highly recommended.

There are daily features with live music every Tuesday evening.



Treat yourself to an unforgettable evening at The Jacobson.  You’ll be back. More information click here

The Jacobson on Urbanspoon

Tuesday, January 15, 2013

Le Fou Frog Restaurant Week Menu

Restaurant Week Le Fou Frog Menu 2013
 
Appetizers:
Soupe du Jour
Salade de Chèvre Chaud avec figue- Warm goat cheese with a fig compote served over mixed field greens, tossed in a citrus vinaigrette,
Paté Français- Chicken liver pate with grilled Country bread
Bouche à la Reine et aux escargots- Puff pastry stuffed with garlic butter sautéed escargot.
For Main Course:
Skate: Wing with lemon butter caper Wing with lemon butter caper,
Boeuf au Poivre- Shoulder Tender Beef, sautéed with Madagascar green peppercorns, flambed in Cognac with a peppercorn veal demi glace
Cassoulet: garlicky white bean stew with garlic sausage, duck and lamb.
 For dessert:
Nougatine-Dense chocolate with nuts,
Creme Caramel-an egg custard
Tarte aux Pommes-Carmelized apple tart with creme patisserie.

Belgian Endive

Belgian Endive

 
Easy to wash and no need to peel…What other vegetable is so practical?  That is the advantage of Belgian endives, ready to consume in a few seconds.  Enjoy it during winter months, even though it can be found year-round.  New varieties are not bitter as long as they are stored properly.
Find the best ones

    Endive is a variation of the winter leaf vegetable chicory which can be cooked or used in salads, created by growing chicory  until its foliage sprouts, then cutting off the leaves and placing the still-living stem and root in a dark place. They grow a second bud, but without the sunlight it is white and lacks the bitterness of the normal chicory bud. Choose white ones without spots and with curled pale yellow leaves.
Easy to taste it

   Cut the end off and remove any browned leaves.  Except for in soups, avoid cooking in boiling water.  Steaming retains its best qualities.
Yummy ideas
   Using the entire leaf makes for a beautiful appetizer presentation. Add a dollop of boursin cheese, smoked trout, or salmon tartare.
  Pan sear endives in butter, wrap them with prosciutto, add bechamel sauce and gruyère on top. Finish off in the oven.

Wednesday, January 9, 2013

Slenderized Cocktail and Sushi for a Guilt-Free Indulgence


With an abundance of temptations, it’s nearly impossible to count calories during the holiday season! Happy hours, office goodies, and family feasts can wreak havoc on anyone’s waistline. For those with a New Year’s resolution to regain their willpower, RA Sushi wants to tempt you with a Skinny Pairing, featuring a Hitokuchi Sashimi and Shrimp Plate and a choice of one of three new low-calorie cocktails.

Translating to “one-bite,” the Hitokuchi Sashimi and Shrimp Plate will fill you up without the worry of getting fat! At less than 200 calories, fourteen bite-size pieces of fresh tuna, yellowtail, and salmon sashimi, plus shrimp, are garnished with micro greens. Wash it down with one of RA’s guilt-free libations. Slenderized to feature less than 160 calories each, the Colada-teenie, Blueberry Fizz and Skinny Cucumberita are so full of flavor, the extra calories won’t even be missed! A guilt-free tropical experience, the Colada-teenie is a mix of SKYY Coconut and Pineapple, all natural agave nectar, and fruit juices. A refreshing pick-me-up, the Blueberry Fizz features Pama and Stoli Blueberi, mixed with freshly muddled blueberries, raspberries and tart citrus. A low-calorie twist on RA’s popular margarita, the Skinny Cucumberita is made with Patron Silver, Citronage and agave nectar, muddled together with fresh cucumber slices and lime.
Priced at $18 each for the Hitokuchi Sashimi and Shrimp Plate and a choice of one skinny cocktail, the Skinny Pairing will be available from Jan. 1, 2013 to Feb. 28, 2013 at RA Sushi in Leawood. For moreinformation, visit

Monday, January 7, 2013

Classic Cup wine sale

Get ready for the 18th Annual $1.00 Over Cost Wine Sale at The Classic Cup.

Starting January 5th and continuing until spring, you can choose from over 100 wines off of their award winning wine list and pay just $1.00 over cost!

Call 816-753-1840 or for more information

Jasper's Prix Fixe Menu

During the month of January 2013, Jasper's Ristorante's Annual January $25.95 Four Course Prix Fixe Menu!


Jasper's Prix Fixe Menu

Starters
(Choice)
Lobster Cappuccino
... Polenta Piedmontese

Insalata
Jasper's Italian Salad

Piatti del Giorno
(Choice)
Sole Limonata
Rigatoni & Tuscan Pork Ragu
Chicken Siena

Dessert
Chocolate Tartuffo
Reservations 816.941.6600 or online