Denis Culinary Tours

Spring blossoms at Jax Fish House: Warmer weather brings new outdoor patio, seasonal dishes and cocktails Jax Fish House & Oyster Bar nods to the spring season with the debut of its new patio, spring cocktails and seasonal happy hour dishes. The 350-square-foot patio is set to open in April in front of the restaurant along Roanoke Parkway and will seat 24 people. Chef de Cuisine Theresea Ota prepares for the upcoming warmer months and the opening of the patio with new spring additions to the happy hour menu including the Shrimp Pancake and House Salmon Charcuterie. Lead Bartender Kenny Cohrs provides his ode to spring with four new handcrafted cocktail creations including Play Ball and Travel Arrangements. Jax’s new spring happy hour items and cocktails will be available starting on Monday, March 28. Mondays at Jax feature happy hour all night, anywhere in the restaurant. Happy hour is also available from 4-6 p.m. Tuesday-Thursday and 2:30-6 p.m. Friday-Sunday. Sprin...

LAST FREE SEAFOOD FRIDAY TONIGHT IT'S HERE AGAIN OUR LENTEN SEAFOOD FEAST! EVERY FRIDAY UNTIL EASTER (LAST ONE TONIGHT)   SEAFOOD FEAST For $36.95 receive our Rodizio 12 cuts of meat and our 30+ item Gourmet Bar Plus all these additional Seafood items: Sushi Baked Lemon Dill Salmom Mussel & Clam Scampi Crab cakes Seafood pasta in a Sage cream sauce with Lobster Moqueca de peixe (Brazilian seafood stew in a coconut broth Mussels in Brazilian Viniagrette Crab Salad Bay Shrimp Brazilian Cocktail    ( GOURMET BAR ONLY $24.95) Not valid with other offers, promos, discounts, Groupons, Passport, Media Trade, Online Special Deal or any other discount certificates Em Chamas Brazilian Grill 6101 NW 63rd Terrace  Kansas City, MO 64151  Ph. 816-505-7100 

Chef Spotlight: Zeb Humphrey  Zeb Humphrey of North Italia , admits he is basically pleased with the progress he and his Leawood restaurant have made this last year. Fox Restaurant Concepts, with nearly 60 restaurants to its brand, lured him away from Cleaver & Cork a few months ago, and he’s happy he made the move. “I like that it’s steady, somewhat predictable, and the attention to quality and to the customer experience is extremely high and consistent,” he says.  The intensity of the restaurant’s commitment to their diners is of particular importance to him. Humphrey has a lot of experience packed into his resume. In high school, he worked in a pizza place but never thought about being a chef.  He had friends at JCCC and they encouraged him to enter the culinary program, which he did.  He dropped out, a move he looks back on with a bit of regret.  But, he says, “I immediately began working with great chefs and teams all over town, learned so...