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

The Financial Transformation of Agribusiness and Food Supply

What you find on the plate at your favorite restaurant is only the final step in the massive global food supply chain. While there are still some mom and pop farms that deliver fresh products directly to stores and restaurants, the reality of the food industry is that it has become an enormous, corporate business. Agribusiness has transformed from an individual-based system to one owned and controlled by investors and shareholders.

Part of what this means is that the system of food production and delivery, from tomatoes to steaks to hot pockets, is dedicated to profits and the bottom line. Depending on your point of view, this could be either a good or bad thing.

A focus on profits means that money triumphs people, with jobs being lost and farms being shut down. It also means that men and women in business suits in New York, London, or Dubai are more likely to be making decisions about what goes on your plate than your local farmer does.

Investors are the ones who drive any corporation, and it is no different with the agribusiness conglomerates. But that isn't necessarily bad, as that means that regular people can make money off these companies, and even off the price of corn or wheat, through investing on options sites such as

Furthermore, the positive effects of the agribusiness transformation may far outweigh the negative effects. The influx of investment money and business know-how has led to better business practices, increased workplace safety, and even better, more nutritious food products. While there will always be local farmer's markets, most of what you end up eating at restaurants or at home is the product of big agribusiness, so get used to it.

Curry peppers in coconut milk

Ingredients / serving 4

  • 3 peppers (red, green, yellow) I didn't have green
  • 4 tomatoes
  • 1 onion
  • 1 garlic
  • 1 can of coconut milk
  • olive oil
  • leaves of coriander (or Italian parsley)
  • 2 teaspoons curry
  • salt, pepper


Peel and chop the onion. Remove stem and seeds from peppers and cut into strips. Cut tomatoes.

Heat oil in a pan or wok. Sauté the onion, then add the curry and stir for one minute. Add peppers and tomatoes, and pour the coconut milk. Simmer for 15-20 minutes.

If you want, you can add some shrimp and cook it few more minutes...

Bon Appétit! 

Partying Down, Restaurant Style by Chris Becicka

Bo Ling's - Plaza
You’re planning a party. For you, your office, extended family, a club or group.  Whomever, it’s probably a festive occasion of some type.  You only know two things:  you want it to be in a restaurant and you are not a party planning professional.  Of course you can pick up the phone or go to the Internet and blindly start hunting.  Or you can use our handy tips, below.  

First, two basic questions must be answered: number of people and possible date(s).  You’d think anyone who’s calling a restaurant would know to have these in mind.  Not necessarily.  And I say possible dates because you may already know the restaurant you want and it may not be available on that perfect date.  What are your alternative locations and dates?

If you have a specific budget, that creates another important criteria in your choice selection.  Unlike most hotels, restaurants frequently do not charge for the room, only for the food, drink, and service.  But, especially for evening events, there is typically a minimum expenditure required, usually achieved readily, especially if alcohol is served.
Piropos in Briarcliff

One easy way to get a HUGE head-start is to go to our on-line reference at and use the private room search features to narrow your list.  Then check “See details” to check out more information, and then call or email the restaurant.  This process should make life pretty simple.
Here are six questions you must get answered after you determine the date and restaurant:
1.  How many people does the suggested room hold and will your group actually fit it?  This usually isn’t as much a question for large groups as for small – your smaller group can look, and feel, lost in a too-large room.
2.  How will the tables be decorated?  If you want something else, can you provide it or will they?  Additional cost?  If you’re doing the decorating, when can you get into the space?
3.  What are the hours for your event?  Do you have access before that time if you need it? Is another group using the room directly before or after you?
4.  Cost per person and what that covers?  Don’t forget the cost of alcohol and whether it’s an open bar or closed.  Or are you only pouring wine?  Is there a separate bar and bartender? Is there a parking cost? Clean-up cost?
5.  What is the automatic gratuity that will be added to the bill?  Depending on the percentage and what kind of service you’ve received, you may want to go beyond.
6.  Who will be your contact person during the event and will that person be on premises all that time?  Their cell (phone) number?  Who will be a back-up person just in case?
Jack Stack Freight House

Don’t forget potential extra costs:  want live music of some kind?  You will likely have to book it yourself and you’ll need to make sure the room can accommodate a 15-person band. Or a harpist.  Need a large video tape TV or CD player?  Microphone?  Screen?  Usually all additional costs – but with flexibility. What is the required deposit?  What are cancellation terms?

Ginger Walters, sales manager at Buca di Beppo, points out, “There are so many things to think about for an event of any size.  Be sure you’ve included children’s prices if applicable; whether it’s to be one bill or individuals are paying; and the correct number of guests.”

She adds that most restaurants are very accommodating and they definitely want you to have fun at your party since you’ve hired them to do all the work!  

Festival Events Calendar

Ethnic Enrichment Festival August 15, 16 & 17 at Swope Park

Friday, August 15, 6 – 10 p.m.
Saturday, August 16, noon – 10 p.m.
Sunday, August 17, noon – 6 p.m.

For 35 years, Kansas City residents and visitors have celebrated the annual Ethnic Enrichment Festival. This year’s event promises to be one of the best yet. Spend a few hours (or a few days!) tasting food, shopping hand-made crafts, and watching music and dance performances from 66 different countries and ethnic groups. Cost is $3 at the event entrance. Parking is free. I will be proud to represent France!   

Missouri State Fair

•   Single Day Adult: $8
•   Kids Ages 6-12: $2
•   Kids Age 5 and Under: FREE
•   Seniors (age 60 and over): $6

  • FRI, AUG 15 – MEC Day – Harvest the Energy
    Special giveaways in the MEC Building
  • SAT, AUG 16 – Celebrate Kids in Agriculture on Youth in Ag Day!
    Free admission for all kids age 12 and under today
  • SUN, AUG 17 – Final Harvest/Half Price Day!
    $4 gate admission all day age 13 and over; $1 kids 6-12; kids 5 and under free everyday
    Law Enforcement/Firefighter Appreciation Day! Free gate admission for Municipal-County-State Law Enforcement and Missouri Firefighters-EMTs-Paramedics with appropriate I.D. $1 admission for immediate family members (spouse and dependent children)

3rd Annual Dog Days of Summer Craft Beer Crawl

August 16 @ 3:00 pm - 7:00 pm 

UNICO’s 6th Annual Microbrew Festival at Zona Rosa 

 Sat, August 16, 2014

The Brew Festival, in its sixth year at Zona Rosa, is a production of UNICO, Kansas City’s Italian-American service organization. The cost is $30 at the event or attendees may purchase advance tickets for $25 at eventbrite or at the Zona Rosa guest services office starting July 15 until Friday, August 15. Paid admissions are capped at 2,000, and last year we sold out!

Summer Beer Fest 2014 at 75th Street Brewery

The oldest brewpub in the area is putting on a Summer Beer Festival on August 16 at 2:00. 75th Street Brewery in Waldo has invited nine of its local friends to pour beer for patrons, with the proceeds going to Big Brothers Big Sisters of Greater KC.
General admission tickets cost $30, you can save $5 if you’re a mug club member. VIP tickets are $40 and get you in an hour earlier. Tickets are on sale now at 75th Street Brewing.

The Nation’s Only KCBS Sanctioned Kosher BBQ Festival Returns on August 17, 2014 


bluestem Celebrates Charlie Trotter Day!

Charlie TrotterOn Saturday, August 16, bluestem will salute chef Charlie Trotter with a five-course tasting menu inspired by recipes from all of his cookbooks that chefs Megan and Colby have collected. A portion of the proceeds from this tasting menu that evening will benefit The Trotter Project. Megan and Colby have a personal tie to Charlie Trotter and his namesake restaurant. At the beginning of his career, Colby went to Chicago to stage for the world famous chef in hopes of acquiring a more permanent position. Instead, he met his future wife and they began their lives - and success - together. After getting married, Colby and Megan wanted their first dinner as a married couple to be at Charlie Trotter's restaurant. Chef Trotter was gracious enough to come meet them and gave them a tour of the space and kitchen. Since all those years ago, he's been a drive and influence on Colby and Megan's culinary endeavors. To learn more about Charlie Trotter Day and the foundation in his honor, go to

900 Westport Road
Kansas City, MO 64111
Ph. 816-561-1101 

Wine: How to Store It, Pour It — and Enjoy!

Discover when particular wines should be served and how to serve them.


Preparation of the bottle

For the wine to cool down (rose, white), the difficulty is to keep the bottle lower than room temperature. Get is out at the last moment, put it in an ice bucket ½ hour in advance it will be soon enough. We can also put the bottle for a little while in a refrigerator. Don’t leave a bottle in a refrigerator for several days.
To establish the right temperature for the wine, from the wine cellar to the table, in particular red wine (55-59), the best way it is to bring the wine room temperature early in the morning. It is worst to bring a bottle to apartment temperature (60-70) is higher than wine temperature should be for drinking. A bottle which is too hot will be dominated by alcohol, unbalanced and it will lose all its characteristics.

How you choose to open a bottle

Everyone agrees generally today that in most cases wine may be drunk soon after the bottle is opened.
Don’t be confuse about a opening a bottle and putting the wine in a carafe where the effects of the wine will be different regarding aeration and oxidation.
Putting young wine in a carafe can help it to express itself better and blossom in taste. Putting an old wine in a carafe can unbalance the taste and break the wine.

The operation to open

An examination of the cork will give us an idea of the wine quality, like its smell can communicate to us what the taste of the wine will be like. The operation of opening is to remove the metal part, at the middle of the bottle neck in order to avoid the fall of metal parts into the wine. Cleaning the bottle neck after the opening and e4xtracting the cork will be the main part of having a good presentation of serving the wine.


This operation is following by different rules which are explained by scientist. It is like a racking which is utilized to clarify wine to age in a barrel. It is to extract all the deposit.
For the old red wine, you can decant only to clarify the wine so your guest will not have deposit in their glasses.
Some basic notions
·         Decant only when you can see deposit
·         Decant at the last moment, but rarely few hours before to drink it (especially for old wine.).
·         Decant before to drink it when you found a default (weak nose or without nose; small effervescence)

How to decant

Decant in your wine cellar when it is a very old wine which you can’t transport easily without disturbing the wine. You need a carafe and a candle.
The cork life is only 25 years maximum. You should have change the cork if you want to keep your wine longer… oops I need to do that.


Apartment Temperature






Bordeaux Red

Pinot Noir



Burgundy white


Red wine light

Sauvignon Blanc

White wine dry

Ideal Cellar



Alsace, Chablis

Sweet white wines




The Glasses

There’s no shame in using the same all-purpose wine glasses for both reds and whites, but if you have the cabinet space, it’s nice to have dedicated glasses for red wine (the kind with broader bowls and rims), white wine (somewhat taller and narrower) and sparkling wine (tall, thin flutes) — not to mention small dessert wine glasses, if you’re into that sort of thing. These shapes are not only a matter of aesthetics and tradition; they can actually influence taste and aroma.


Casamigos Tequila

George Clooney, Rande Gerber and Mike Meldman bring you Casamigos, a small batch, ultra premium tequila made from the finest, hand-selected 100% Blue Weber agaves, grown in the rich red clay and cool climate of the Highlands of Jalisco, Mexico.

Our Blanco rests for two months. Our Reposado and Añejo are aged, seven and fourteen months respectively, in the finest American oak barrels which have been carefully reconditioned after being used to age premium whiskey. Our refined process ensures a smooth mouth feel with no unnecessary additives and is gluten-free

Available at Ensminger Liquor Store


Eggplant Recipe

What can I do with these 2 beautiful eggplant from our garden?


  • 2 eggs, beaten with 1 cup of water
  • 1 1/2 cups seasoned dry bread crumbs
  • 1/4 cup olive oil
  • 3 cups spaghetti sauce
  • 1/2 lb shredded mozzarella cheese
  • 1/3 cup grated parmesan cheese
  • 1 oignon
  • 1 garlic
  • Fresh basil


  1. Preheat oven to temperature 375°F
  2. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
  3. Arrange the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray
  4. Cooked them until brown on each sides. (20 minutes)

  1. Slice onion and garlic and cooked them in olive oil (5 minutes)
  2. add the tomato sauce - cooked for few more minutes

  1. Preheat oven to temperature 400°F
  2. Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
  3. Bake for 20 minutes
Bon Appetit! 


End Of Summer Savings!

The Whole Month Of August Our Full Priced Rodizio Is $19.99(normally $34.99).

A few rules do apply, must purchase a beverage per person, with or without alcohol, and yes, ice tea and soda are ok too. Also Must bring a great attitude and a hungry stomach. Not valid with any other offers, promotions, or discounts

Em Chamas
6101 NW 63rd Terrace
Kansas City, MO 64151
Ph. 816-505-7100    

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