Denis Culinary Tours

GROUNDWORK GRENACHE This wine flaunts the diversity and elegance of Central Coast Grenache, leading with aromatics of raspberry cobbler, white pepper, Moroccan dates, tart cherries, cocoa powder, brown sugar and Provencal lamb stew. In the mouth are subtle shadings from blood orange, eucalyptus, fresh ground espresso roast, thyme, forest floor and grilled venison. A pleasant, dusty herbaciousness rounds out the palate, recalling rosemary, sage and tarragon. It is a wine with ... the complexity of offerings twice its price. GROUNDWORK GRENACHE BLANC A lively nose of jasmine, honeysuckle, snap pea, thai sweet basil and belgian farm ale spicing, leads in to a luxurious, viscous palate. There are flavors of ginger ale, cucumber water, candied grapefruit, wild strawberries and junmai sake, that are have depth in saline-rich minerality. Finishes with elegance, marked by acidity that can handle diverse food. You can find this one at Ensminger Liquor Store - more information

Summer is all about 'les légumes' - and one of the vegetables we enjoy working with is: the round zucchini. They are super versatile and perfect for stuffing!  Create your own recipe and share it with us. Heat the oven to 350 Chopped all vegetables Sauteed vegetables in olive oil Stuffed zucchinis Place in an oven dish with broth at the bottom. Cook for about 1 hour.

Bluestem ,  one of Kansas City’s premiere dining destinations, has reopened last week with a brand new look.  After a brief close for renovation, space in the sleek new kitchen was reconfigured so that diners can watch their food as it is plated in the open kitchen area. The pastry kitchen, located at the back of the lounge, is also an open layout, inviting glimpses of the expert chefs creating bluestem’s decadent desserts. Dining Room Lounge Bar Dining room Photos by Bonjwing Lee

 A Sunday or so ago, current husband and I trekked out to Independence for a chance to create our own bowl at bd’s Mongolian Barbeque. There’s also one in Overland Park, but I was determined to go east because I’d heard about their enormous beer selection – good enough reason to go, said my obliging hubby.  First the food – there’s lots of it, you get to choose what you want, and it’s all quite tasty. There are a couple of different price points, depending on just how hungry you are, and you can eat it there of course, take it to go, or eat it there AND take it to go all very, very reasonably. I think big eaters really like it here. Once you’ve filled your bowl(s) with meats and /or fish (Surimi aka Krab, mussels, shrimp, calamari), vegetables of all varieties, and more other stuff than I can remember, you create your sauce (there’s recipes on the walls for the challenged) from a huge variety of oils, sauces and spices, and take it all over to the grill where a young ma...