Porto De Sul

Brazilian Steakhouse

Harvest Table

lunch, happy hour or dinner

Porto offers a menu

in the bar area

Best choice for traditional

Brazilian Steakhouse

Wednesday, April 29, 2015

Banquet Dinner - May 12

Six local chefs have teamed up with the Sunrise Project to hold a dinner at the Lied Center on May 12th. The Sunrise Project aims to connect the community with local and healthy food options. They have many projects working with children to instill the value of healthy eating. The ultimate goal is to build a thriving, self-sustaining community that works together to construct a better environment for future generations. Maybe someday down the road our children's school lunches will consist of locally sourced food. Sorry for rambling, here are the stars of the dinner:

Jay Tovar-Ballagh of Hank & Limestone
Ken Baker of Pachamamas
Rick Martin of LiMESTONE - pizza.kitchen.bar 
Vaughn Good of Hank Charcuterie 
Zach Thompson of 715 
TK Peterson of Merchants Pub & Plate

Tickets are $125 per person and include wine and beer (vegetarian options will also be available). Please RSVP by May 1st to info@sunriseprojectks.org, and send payment to:

Sunrise Project
P.O. Box 1454
Lawrence, KS 66044

Or online: www.sunriseprojectks.org (Click "Donate Now") 

Tuesday, April 28, 2015

One Great Dish #2: A Speedy, Relaxing, and Delicious Meal

A recent conversation with Chef Matt Arnold of WebsterHouse was just fun because I got him to talk about making something I’m pretty sure even I can do: skillet steak with sautéed garlic spinach.  I’m going to talk you through this, just about the way he told me.

Get rib-eye, because the fat keeps it moist.  One to 1½ inches thick, at room temperature (say at least ½ hour out of the refrigerator).  Salt and pepper it – Chef Matt uses a rough grind on that pepper so it has lots of chunks.  Olive oil to coat the cast iron skillet, heated to just before smoking.  Sear the steak on one side, enough to create a crust, then flip it.  He takes it out at medium rare, about 3-4 minutes per side – high heat the whole time. 


In a separate fry pan over medium heat, more olive oil into which, once heated, you dump 2 or 3 decent sized garlic gloves, sliced as thinly as you can. Don’t let the garlic burn; you’re looking for golden here; throw in a nice pinch of chili flakes.  Also, if you’d like to experiment a bit, add some butter and a cut up anchovy stirred until it basically dissolves.  Throw in a couple handfuls of spinach, flash sauté it – the darker green it gets, the more you’ve cooked it – so don’t let it get too dark green.  It needs to retain its crunch and heft.

When he’s tired, hungry and really doesn’t want to cook for himself, this is what he enjoys at home.  And of course, he pairs it with a glass of Spanish or Italian very red.  Sure beats a TV dinner!


P.S. On an entirely different note, Matt and I started out talking about grits and how he likes to make those – and they serve a fabulous shrimp and grits at Webster House.  He says to buy them from Anson Mills, on-line at http://www.ansonmills.com/, because the quality is so discernably different from other brands.  I’ve already ordered pencil cob grits, among others, despite not knowing what that means.

#Recipe #KansasCity #Restaurant

Monday, April 6, 2015

Spotlight: Chef Matthew Arnold

There are many reasons to visit Webster House, as more and more Kansas Citians are discovering.  There’s its historical background as a grade school, impeccably restored and improved.  There’s its fabulous bar and happy hour.  There are its too inviting internal “shops” where I can always find something I “need.”  There’s its great proximity to the Kauffman Center (no accident, that) and the fact you can eat there, park there (free) and walk a few steps to a performance.  There’s its lovely patio and Sunday brunch menu. 


And then there’s Chef Matthew Arnold.  And, he would very quickly add, his talented and loyal staff.  This executive chef, “discovered” after a nationwide search, turned out to be a Lee’s Summit native – as these things go, he didn’t even know he was being interviewed for a job in Kansas City.  So by mid-2011, he packed his bags in North Carolina (The Dunes Restaurant) and took on the position.  Challenges included a soon to be skyrocketing volume (serve 200+ people the regular menu in the same 1.5 hours before a performance?  A burgeoning outside catering capability,(500 people, your place)?  Immediate and increasing demand, which he helped create of course, for on-premises dining and groups (party on-premises for 350?)  Nothing is a problem to this guy.  Challenge, maybe.  Fun, definitely.


Probably all chefs love food, but Matt’s enthusiasm is truly contagious.  Unlike some, he cooks at home, when he’s home, all the time, often spending his time perfecting or tweaking a dish he loves.  Pancakes, for instance, were a recent in-depth Sundays study. His favorite and continuous reading addiction is, you guessed it, cookbooks.  He loves to try all kinds of cuisine and still likes the food he grew up on – his granma’s fried green tomatoes, shrimp and grits, and the meat and potatoes of the Midwest – all of which he now does, with a twist.

Matt’s favorite thing about cheffing?  Well, there’s food of course.  But he also says it’s the people he’s come in contact with over his nearly 30 years in the business (yes, he started very young), friends and memories from all over the country.  He also mentions how hard working and persistent everyone he works with is and the passion for food and service they all share.


Matt wanted to be sure I remembered Webster House is not JUST a before-the-theatre event and it’s definitely not a “ladies who lunch” only place.  “Please don’t  pigeonhole us,”  he reminded.  As our conversation continued so easily, at one point we talked about the celebrity chef stuff where the persona sometimes seems stronger than the food. Matt’s philosophy is one that many could, should replicate:  “Stay myself, be simple, come on strong, focus on food.”    

Webster House
1644 Wyandotte
Kansas City, MO 64108
Ph. 816-221-4713            

Friday, April 3, 2015

Pig & Finch

I just returned from a delightful lunch at Pig & Finch. I was greeted at the door by a friendly young woman and taken to my table. Russ (the wait staff person who comes highly recommended) took time to tell us about the menu options that were "in season" I chose the fish taco's that were delicious and will be off the menu at the end of the week plus the butternut squash and kale salad. The service was excellent, the atmosphere was wonderful and the patio is open for enjoying the weather. 

 Make this your next destination for an unforgettable experience.
Pig & Finch
11570 Ash
Street Leawood, KS 66211
 Ph. (913) 322-7444