Thursday, December 17, 2015
The word of the year, according to Merriam Webster, is a suffix. This got me thinking . . .
Despite the freneticism, the skepticism, and the commercialism, one of the reasons I truly love the holidays is the details. Mostly, besides the good feelings I, and most others, seem to automatically have, it’s the new décor that interests me. The small, or large, touches that whisper, or shout, hey, there’s something special going on -- so lookie here, lookie here.
Our K.C. restaurants, like those everywhere, join in this spirit. Sure, it’s a great season for eating out but I get the feeling it’s more than a chore. The purple tree at Bo Lings Plaza is festive and different. 801 Chophouse in Leawood has a giant tree not to be missed. Walk into the Hilton President and gander at the garland, the tree and the many touches in this classic place before you dine at Providence. Walk the Plaza streets and even look at the light poles before you cross over to Jax or JJ’s. Go the other direction and duck into Café Trio – wow!
Some places also include special, tiny décor additions like Webster House. Some do big splashy additions like the poinsettia tree at the Block Space. It’s fun that everywhere you go, there is both new minutiae and grand displays – both there for only a while. It’s all guaranteed to make you feel holidayish.
Enjoy it while it lasts.
It’s definitely a time for merryism and happyism!
Wednesday, December 9, 2015
It occurs to me that not only is it already December, but that brings Christmas and Hanukkah along with it – and the, let’s face it, responsibility and accountability of gifts. Every year, the month is apparently a surprise – and somehow I’m never ready.
There are a few ways to go here – endless, mindless traipsing, on-line clicking and re-clicking and then hoping it gets here or there in time, or simply knowing a few great places that somehow always seem to work.
Among those places, for me, are Pryde’s Kitchen &Necessities in Westport and the FrenchMarket in Prairie Village. Everyone knows Pryde’s whether your loved (or just liked or heck, just the person who works for you) wants premium cutlery or Fiesta Ware or a molcajete. They have some really nice gift baskets I notice – whether the receiver is a barbeque fan (local of course!) or a gourmet coffee drinker. Or, they’ll put together and package whatever you choose so beautifully the recipient will be impressed (and know you didn’t do it).
You may not have noticed that Prairie Village has become quite the boutique-y place to shop recently with items not found typically elsewhere. That’s really true for the French Market. Personally, my idea of a GREAT present would be someone dropping by a complete dinner (which they do) for spouse and me, but they also have a unique selection of specialty imported items from France ranging from fabulous French table linens to canisters to dishware you won’t see elsewhere.
Oh, one other idea – give that truly loved person a trip of a lifetime. The one I’m looking at is aimed at foodies and their ilk – it’s in Bordeaux. I found it at globalculinaryescapades.com. Ok, so after all, clicking could be one way to go. But in any event, I feel sure I’ve solved most of your merry shopping dilemmas today.
Friday, December 4, 2015
Fogo de Chão Brazilian Steakhouse will have special hours during the holidays, with several locations open on Christmas Day, and offer holiday menu additions included as part of their Full Churrasco Experience. New items include a classic slow roasted beef roast; Quentão (keen-tao) – a warm Brazilian mulled red wine made with fresh oranges, cinnamon, clove, and ginger; Sweet Potato Casserole with rich butter, cinnamon, and toasted marshmallows; and tender New York Strip steak carved tableside by gaucho chefs.
Fogo offers a lively and elegant atmosphere that is perfect for celebrating with family, friends and loved ones during this holiday season. Fogo de Chão shares the centuries-old Southern Brazilian cooking technique of churrasco, the art of roasting meats over an open fire, and espeto corrido, or “continuous service.” Their menu features a wealth of savory, fire-roasted meats perfectly seasoned, prepared and carved tableside for each guest by a team of authentic Brazilian-trained gaucho chefs. Additionally, guests can also enjoy the gourmet Market Table & Feijoada Bar, which includes seasonal salads, soups, fresh vegetables, feijoada (traditional black bean stew with rice, fresh orange and toasted yucca flour), and authentic Brazilian side dishes. To further complement the dining experience, the restaurant offers an award-winning wine list, tempting dessert menu, and creative and classic cocktails.
“The holidays are a time to celebrate and being from Brazil, celebrating is part of our DNA,” says Larry Johnson, CEO. “We’ve added new holiday-inspired menu items to make our dining experience even more exciting; couple that with our team’s warm Southern Brazilian hospitality and Fogo is a not-to-be missed stop this holiday season.”
All locations will be open Christmas Eve, New Year’s Eve, and New Year’s Day. Hours vary by location. Locations open on Christmas Day include Addison, TX; Atlanta, GA; Baltimore, MD; Beverly Hills, CA; Boston, MA; Chicago, IL; Houston, TX; Indianapolis, IN; Kansas City, MO; Las Vegas, NV; Minneapolis, MN; Orlando, FL; San Antonio, TX; and Washington, D.C. Reservations are highly recommended. Visit kcrestaurantguide.com for more information, hours of operation, and to make a reservation. The limited time menu items are included as part of the Full Churrasco Experience from December 24 through January 1st.
Quentão, a traditional Brazilian mulled wine, is simmered with fresh oranges, cinnamon, clove, ginger, and star anise and served warm. Available December 24 through January 1st.
The Sweet Potato Casserole embraces a savory combination of butter and cinnamon, topped with toasted marshmallows and served warm. Available through January 1st.
Picanha is the house-specialty meat. A Brazilian favorite, it is the prime part of the top sirloin, sliced thin and lightly seasoned with rock salt or garlic.