tag:blogger.com,1999:blog-4298978040412620572024-03-05T16:24:26.726-06:00RGKC Culinary Toursđšđ»đłđŒđżđŽđČđđđźđŻđčđČ đ°đđčđ¶đ»đźđżđ đČđ
đœđČđżđ¶đČđ»đ°đČđ & đźđ±đđČđ»đđđżđČ đđŒđđżđ
. . . Travel. . . Dine. . . Wine. .
đčTwitter: @RGKC
âïž #Travel âïž #Food đ#Bordeaux đ#PĂ©rigord
www.youtube.com/channel/UCqNzasLhlDOlHw5LI7uwaMA
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.comBlogger687125tag:blogger.com,1999:blog-429897804041262057.post-21862544862211926612020-12-10T03:24:00.002-06:002020-12-10T03:24:46.990-06:00Blanquette de Veau / Old style veal blanquette<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44HQtz-T4WQp4sZal54iyW3kTRxSscx-DpZHzWWYetZ62ebem3SDkEe_JJhg2_tKwjgGGbOdVuLpBHtdxKnA4_b2-a_rbhtE3rnGPmTm9gQsV6M1s0greG6qeBY9wkdyZ_pusodiIVV65/s1200/Blue+and+Pink+Chocolate+Cake+General+Recipe+Card+%25281%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44HQtz-T4WQp4sZal54iyW3kTRxSscx-DpZHzWWYetZ62ebem3SDkEe_JJhg2_tKwjgGGbOdVuLpBHtdxKnA4_b2-a_rbhtE3rnGPmTm9gQsV6M1s0greG6qeBY9wkdyZ_pusodiIVV65/s320/Blue+and+Pink+Chocolate+Cake+General+Recipe+Card+%25281%2529.png" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNfDDNo7UwoLu9HdF4AWDbzUVA8l59cp4YuDYrvMzfZ4_2wxmNfaB_r-23Fim4256Ai0k8mvP6Jno6ncPQaklvrKTW03aSrGQKP-UzW8Ix3YjjvodCtuigG40FlJMySyC8J-otPMCY5dm/s1200/Blue+and+Pink+Chocolate+Cake+General+Recipe+Card.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNfDDNo7UwoLu9HdF4AWDbzUVA8l59cp4YuDYrvMzfZ4_2wxmNfaB_r-23Fim4256Ai0k8mvP6Jno6ncPQaklvrKTW03aSrGQKP-UzW8Ix3YjjvodCtuigG40FlJMySyC8J-otPMCY5dm/s320/Blue+and+Pink+Chocolate+Cake+General+Recipe+Card.png" /></a></div><p><br /></p><a href="http://www.denisculinarytours.com">www.denisculinarytours.com</a> <p></p><p>Twitter @RGKC</p><p>Instagram @RGKC</p><p> </p>Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0tag:blogger.com,1999:blog-429897804041262057.post-83158823290318451472020-05-21T11:39:00.001-05:002020-05-21T11:39:06.853-05:00Breast Chicken Pesto Goat Cheese Sauce<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/MGbVKdJivMM" width="480"></iframe>Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0tag:blogger.com,1999:blog-429897804041262057.post-3137224228330381732020-05-21T08:58:00.001-05:002020-05-21T08:58:47.854-05:00Steak with blue cheese sauce<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/WSTdjkyWDZg" width="480"></iframe>Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0tag:blogger.com,1999:blog-429897804041262057.post-84126421046515695192019-01-24T12:31:00.003-06:002019-01-24T12:31:26.843-06:00Chinese New Year with Bo Lings<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8O7X_lhwKPaV2-FRMFkJYsOgxsWFRZWPr-2YA0fXToXmaA0iLXfMPYfCh7QPpIY20or65XKzPRssl3KuOcp4NJxJ3nWcoVy_TJJKpIkIlhc2CTIJZLNvJUEd7Ca2J2GBHVjau-t_i9yTS/s1600/Untitled.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Bo Lings" border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8O7X_lhwKPaV2-FRMFkJYsOgxsWFRZWPr-2YA0fXToXmaA0iLXfMPYfCh7QPpIY20or65XKzPRssl3KuOcp4NJxJ3nWcoVy_TJJKpIkIlhc2CTIJZLNvJUEd7Ca2J2GBHVjau-t_i9yTS/s640/Untitled.png" title="Bo Lings" width="640" /></a></div>
<div align="center" style="margin: 0px; text-align: center;">
<b><span style="color: #bf3f2f; font-family: Papyrus; font-size: 16.5pt; margin: 0px;">From February 5th - 18th, Bo Lings on
the Country Club Plaza will be offering a special Chinese New Year prix-fixe
menu* with many traditional dishes so be sure to make your reservation now.</span></b><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<br /></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<b><span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Soup </span></b><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Shrimp Wonton with Cantonese Noodles </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<br /></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<b><span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Chefâs Special Cold Plates </span></b><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Hot Oil Chicken </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Tree Ear Mushrooms and Cabbage </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<br /></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<b><span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Appetizers </span></b><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Imperial Shrimp </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: "Tahoma","sans-serif"; font-size: 13.5pt; margin: 0px;">ï»ż</span><span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Crispy Eggplant </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<br /></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<b><span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Entrées </span></b><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<i><span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Served with choice of steamed white
or brown rice</span></i><span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;"> </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Beijing Roasted Duck </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Chefâs Special Lamb Chops </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Sautéed Whole Flounder </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Ginger & Garlic Shrimp </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Fresh Pineapple Fried Rice &
Roasted Pork </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<br /></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<b><span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">S i des(Choose one) </span></b><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Sichuan Style Green Beans </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Curry Vegetables </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Baby Bok Choy </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<br /></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<b><span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Chinese New Year Delicacies </span></b><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<i><span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">(for parties of 6 or more)</span></i><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<br /></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<b><span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Desserts </span></b><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Cream Caramel </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Homemade Almond Cookies </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<br /></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<b><span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Drinks</span></b><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">House Jasmine Tea </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Soft Drinks </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 13.5pt; margin: 0px;">Ice Tea </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<br /></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<br /></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 10.5pt; margin: 0px;">* $38 per person for parties of 2-5
and $36 per person for parties of 6 or more. </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin: 0px; text-align: center;">
<span style="color: #bf3f2f; font-family: Papyrus; font-size: 10.5pt; margin: 0px;">Tax and gratuity not included.
Available during regular hours. </span><span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 9pt; margin: 0px;"></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0tag:blogger.com,1999:blog-429897804041262057.post-38600701459409969292019-01-23T09:14:00.000-06:002019-01-23T09:14:11.465-06:00Winter/Spring Events for the Family at Crown Center<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Winter/Spring Events for the Family at Crown Center</h2>
<br />
<br />
<div style="margin: 0px;">
<b><a href="https://www.crowncenter.com/events/ice-terrace-2018"><span style="color: blue;">Crown Center Ice
Terrace</span></a> (through March 10)</b></div>
<br />
<div style="margin: 0px;">
Kansas City's only public outdoor ice skating rink is open
through March 10 to help KC embrace the cold with some fun. Admission is $7 for
adults and free for children under 4 and adults over 60. Skate rentals are $3.
Stop by for Two-for-One Tuesdays, which offers BOGO tickets after 5pm. The Ice
Terrace is open Monday through Thursday from 11am to 9pm, Friday from 11am to
10pm, Saturday from 10am to 10pm, and Sunday from 10am to 9pm.</div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<b><a href="https://www.crowncenter.com/events/secret-soldiers-opens-2019-coterie"><span style="color: blue;">"Secret
Soldiers" at The Coterie</span></a> (January 22 - February 10)</b></div>
<br />
<div style="margin: 0px;">
Opening the 2019 season at The Coterie, "Secret
Soldiers" shares the true stories of four women who, for different
reasons, served as men in the Civil War. Woven into this unique and interactive
play is the early suffrage movement, the formation of the Massachusetts 54th
Regiment (the first African American regiment in U.S. history) and Harriet
Tubman. Visit <a href="http://thecoterie.org/"><span style="color: blue;">thecoterie.org</span></a> or call
816-474-6552 for showtimes and tickets.</div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<b><a href="https://www.crowncenter.com/events/all-star-build-challenge"><span style="color: blue;">All-Star
Build Challenge at LEGOLAND Discovery Center</span></a> (February 2)</b></div>
<br />
<div style="margin: 0px;">
LEGOLAND Discovery Center and Crown Center are hosting the
2019 All-Star Build Challenge, which includes the MINI Division for ages 5-10
in the morning and Junior Master Builder Division for ages 11-15 in the
afternoon. <b>FREE Admission</b>.</div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<b><a href="https://www.crowncenter.com/events/big-bands-are-better"><span style="color: blue;">"Big Bands
Are Better" at MTH Theater</span></a> (February 7-24)</b></div>
<br />
<div style="margin: 0px;">
This MTH Theater original Revue features the evolution of
the Big Band era with classic tunes made famous by Glenn Millers and Artie
Shaw, as well as some contemporary arrangements. Enjoy the sounds of the Great
American Songbook live on stage with a 10-piece Big Band. Visit <a href="http://musicaltheaterheritage.com/"><span style="color: blue;">musicaltheaterheritage.com</span></a> for
tickets and showtimes.</div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<b><a href="https://www.crowncenter.com/events/journey-oz"><span style="color: blue;">Journey
to Oz</span></a> (February 9 - May 12)</b></div>
<br />
<div style="margin: 0px;">
One of the world's beloved movies turns 80 this year and
Crown Center is celebrating by brining the magic of the big screen to you.
Families can tour the enchanting world of the Munchkins, follow Dorothy, the
Scarecrow, Tin Man and Cowardly Lion, and sneak into the Wicked Witch's castle.
Open at the <b>Crown Center Shops</b> on Monday through Friday from 10am
to 6pm, Saturday from 10am to 7pm and Sunday from 11a to 6pm. <b>FREE
admission.</b></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<b><a href="https://www.crowncenter.com/events/mr-poppers-penguins"><span style="color: blue;">Mr. Popper's
Penguins at The Coterie</span></a> (February 26 - March 31)</b></div>
<br />
<div style="margin: 0px;">
In this charming musical adaptation of the beloved book, Mr.
and Mrs. Popper's lives take an adventurous turn when a mysterious box arrives
on their doorstep with a penguin inside. Not long after, the local aquarium
sends over a female penguin and soon, the Poppers are hearing the patter of 20
little feet. What starts for Mr. Popper as a giant bill for canned shrimp leads
to an imaginative journey across America - one that ends in the Antarctic to
place the penguin colony in a "life they were meant to lead." Visit <a href="http://thecoterie.org/"><span style="color: blue;">thecoterie.org</span></a> or call 816-474-6552 for
showtimes and tickets.</div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<b><a href="https://www.crowncenter.com/events/girl-scouts-cookie-construction"><span style="color: blue;">Girl
Scouts Cookie Construction</span></a> (March 2-23)</b></div>
<br />
<div style="margin: 0px;">
Presented by Girl Scouts of NE Kansas and NW Missouri, Girl
Scouts and female professional volunteers from the design industry will come
together from 8am to 3pm to build eight one-of-a-kind displays made entirely of
empty Girl Scout Cookie boxes. Local celebrity judges will choose a top
construction team based on design and structure, and the winner's creations
will be on display in the <b>Crown Center Shops Atrium</b> through March 23. <b>FREE
admission</b>.</div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<b><a href="https://www.crowncenter.com/events/spring-choirs"><span style="color: blue;">Spring
Choirs</span></a> (April 8 - 21)</b></div>
<br />
<div style="margin: 0px;">
Local choirs will entertain Crown Center visitors each
weekday April 8-21 from 10:30am to 6:30pm at the <b>Crown Center Shops. FREE
admission.</b></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<b><a href="https://www.crowncenter.com/events/photos-easter-bunny"><span style="color: blue;">Photos with the
Easter Bunny</span></a> (April 13-14, 19-20)</b></div>
<br />
<div style="margin: 0px;">
The Easter Bunny greets children at the <b>Crown Center
Shops </b>on April 13-14 and April 19-20 with a professional photographer who
will be taking pictures for a fee from 12pm-4pm. Visitors are also welcome to
bring their cameras.<b> FREE admission.</b></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<b><a href="https://www.crowncenter.com/events/beat-bugs-musical-adventure"><span style="color: blue;">Beat
Bugs: A Musical Adventure at The Coterie</span></a> (April 16 - May 19)</b></div>
<br />
<div style="margin: 0px;">
Inspired by The Beatles' music and based on the Netflix
animated series, Beat Bugs: A Musical Adventure that follows five insect pals
who explore the world and pick up life lessons along the way. Walter, Buzz,
Jay, Crick and Kumi embark on a mission to save Strawberry Fields from being
taken over by a stink bug with other plans for it. Visit <a href="http://thecoterie.org/"><span style="color: blue;">thecoterie.org</span></a> or call 816-474-6552 for
showtimes and tickets.</div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0tag:blogger.com,1999:blog-429897804041262057.post-66131406185747958812019-01-20T07:14:00.001-06:002019-01-20T07:14:02.739-06:00 KC feasts<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; margin: 0px; width: 100%px;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;">
<td style="background-color: transparent; border: 0px rgb(0, 0, 0); margin: 0px; padding: 6.75pt 0in 0in;" valign="top">
<table align="left" border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; margin: 0px -3px; width: 100%px;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;">
<td style="background-color: transparent; border: 0px rgb(0, 0, 0); margin: 0px; padding: 0in; width: 6.25in;" valign="top" width="600">
<table align="left" border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; margin: 0px; width: 100%px;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;">
<td style="background-color: transparent; border: 0px rgb(0, 0, 0); margin: 0px; padding: 0in 13.5pt 6.75pt;" valign="top">
<div style="line-height: 150%; margin: 0px;">
<span style="color: #202020; font-family: "Helvetica Neue","serif"; margin: 0px;">The Kansas City area was hit with some crazy winter
storms. You might have missed some dining out specials during that week.
Well, you are in luck because a group of local restaurants have banded
together to continue raising money and giving you the opportunity for a
wonderful deal.<br />
<br />
From January 21<sup>st</sup> through January 27th, you can dine in
at the following places and enjoy a two-course lunch menu for $15 or a
three-course dinner menu for $33. 10% of sales will benefit the <a href="https://louieswinedive.us19.list-manage.com/track/click?u=18245f17c294fa8533ff1a88e&id=d2f83be733&e=774a0efc75" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;" target="_blank"><span style="color: #2baadf; margin: 0px;">Boys & Girls Clubs of Greater Kansas City</span></a>!
Happy dining! </span></div>
</td>
</tr>
</tbody></table>
</td>
</tr>
</tbody></table>
</td>
</tr>
</tbody></table>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<table border="0" cellpadding="0" cellspacing="0" style="-ms-text-size-adjust: 100%; border-collapse: collapse; margin: 0px; min-width: 100%; width: 100%px;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;">
<td style="-ms-text-size-adjust: 100%; background-color: transparent; border: 0px rgb(0, 0, 0); margin: 0px; padding: 6.75pt;" valign="top">
<table align="left" border="0" cellpadding="0" cellspacing="0" style="-ms-text-size-adjust: 100%; border-collapse: collapse; margin: 0px; width: 100%px;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;">
<td style="-ms-text-size-adjust: 100%; background-color: transparent; border: 0px rgb(0, 0, 0); margin: 0px; min-width: 100%; padding: 0in 6.75pt;" valign="top">
<div align="center" style="margin: 0px; text-align: center;">
<span style="margin: 0px;"><a href="https://louieswinedive.us19.list-manage.com/track/click?u=18245f17c294fa8533ff1a88e&id=cf32121541&e=774a0efc75" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;" target="_blank" title=""><span style="color: blue; margin: 0px; text-decoration: none;"><img align="center" border="0" id="_x0000_i1025" src="https://gallery.mailchimp.com/18245f17c294fa8533ff1a88e/_compresseds/c988f08f-14c6-424a-a1c4-ce20525e6eba.jpg" width="564" /></span></a></span></div>
</td>
</tr>
</tbody></table>
</td>
</tr>
</tbody></table>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0tag:blogger.com,1999:blog-429897804041262057.post-52599147768343043742019-01-14T07:48:00.000-06:002019-01-14T07:48:04.789-06:00Local Pig & Pigwich <div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="margin: 0px; text-align: justify;">
<br /></div>
<br />
<div style="margin: 0px; text-align: justify;">
<span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 10pt; margin: 0px;"><span style="color: #5e0069; font-family: "Arial","sans-serif"; font-size: 14pt; margin: 0px;"><b>Local Pig & Pigwich </b></span></span></div>
<div style="margin: 0px; text-align: justify;">
<span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 10pt; margin: 0px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlI85gRp885iRV_cHEcb7d-kBpPdAFE0vVFOdd4gyUAeAeiZhim0LlCzDb4AAAkExvZSisfc3NuYaFLnj83Uwz88b3aSm_FeGSSiKVB3_s8sIb8lBqtLgTHy2Q-dBnaS1QjQijgFs4l89/s1600/localpig.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Local Pig & Pigwich " border="0" data-original-height="768" data-original-width="800" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlI85gRp885iRV_cHEcb7d-kBpPdAFE0vVFOdd4gyUAeAeiZhim0LlCzDb4AAAkExvZSisfc3NuYaFLnj83Uwz88b3aSm_FeGSSiKVB3_s8sIb8lBqtLgTHy2Q-dBnaS1QjQijgFs4l89/s400/localpig.png" title="Local Pig & Pigwich " width="400" /></a></div>
<div style="margin: 0px; text-align: justify;">
<span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 10pt; margin: 0px;">After six years in their
original East Bottoms location, Local Pig & Pigwich, a meat market and
sandwich shop will open in City Market on Wednesday, Jan. 16, at 20 E 5th
Street, Suites 101A and 101C. </span></div>
<br />
<div style="margin: 0px; text-align: justify;">
<br /></div>
<br />
<div style="margin: 0px; text-align: justify;">
<span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 10pt; margin: 0px;">After months of complex
renovation to the space, the new Local Pig & Pigwich is an adjoined space
with separate primary entrances on the 5th Street side and the Market side
respectively. Co-owners Alex Pope and Matt Kafka have coordinated the opening
for a fairly seamless transition from the old location with very little
interruption to business and are excited about the new larger, more
accommodating indoor space designed to serve more customers, and allow them to
expand their selection of locally produced retail items and fine-tune their
overall operation.</span></div>
<br />
<div style="margin: 0px; text-align: justify;">
<br /></div>
<br />
<div style="margin: 0px; text-align: justify;">
<span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 10pt; margin: 0px;">The new Pigwich will have
counter service and a larger menu featuring all their mainstays plus additional
sandwiches that were formerly offered as specials limited to certain days of
the week. Fries, a few desserts and kid-sized items will also be on the menu as
well as beer, wine and cocktails sold in cans. </span></div>
<br />
<div style="margin: 0px; text-align: justify;">
<br /></div>
<br />
<div style="margin: 0px; text-align: justify;">
<span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 10pt; margin: 0px;">As a purveyor of premium meats,
Local Pig offers cuts of high-quality smoked, cured and ready-to-eat meats from
whole animals raised on small local farms with no antibiotics, steroids or
confinement. They also have house-made prepared items such as pickles and
seasonings, charcuterie items and a "Butcher Box" subscription
program for regulars. </span></div>
<br />
<div style="margin: 0px; text-align: justify;">
<br /></div>
<br />
<div style="margin: 0px; text-align: justify;">
<span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 10pt; margin: 0px;">"This location aligns us
with produce vendors and specialty shops so we can provide our customers with
everything they need to eat clean and well," Pope says. </span></div>
<br />
<div style="margin: 0px; text-align: justify;">
<br /></div>
<br />
<div style="margin: 0px; text-align: justify;">
<span style="color: #403f42; font-family: "Arial","sans-serif"; font-size: 10pt; margin: 0px;">Local Pig & Pigwich will
operate 7 days a week 10:00 a.m. - 8:00 p.m. </span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0City Market Apartments, Suite 201, 20 E 5th St, Kansas City, MO 64106, USA39.1086335 -94.58239359999998939.1082485 -94.583024099999989 39.109018500000005 -94.581763099999989tag:blogger.com,1999:blog-429897804041262057.post-80941929862390568282019-01-11T09:59:00.000-06:002019-01-11T09:59:16.352-06:00KC Restaurant Week<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: transparent; color: #111111; display: inline; float: none; font-family: "roboto" , sans-serif; font-size: 41px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 50px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; word-wrap: break-word;">Downtown Chefs Savor the Rush of KC Restaurant Week</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
By Jill Wendholt Silva<br />
<br />
<br />
Michael Wernerâs staff at The Jacobson in the Crossroads is preparing to get slammed during âthe busiest 10 days of the year,â aka KC Restaurant Week.<br />
<br />
Located at 2050 Central St., the hip eatery known for mingle plates and flask service can bring in â$100,000 easy.â
In exchange, 10 percent of each meal is earmarked for charity, and grueling back-to-back double-shifts are a given.
âItâs not just a money grab,â says Werner, the restaurantâs managing partner.
âItâs about grabbing an oar, creating a hell of a party and getting the opportunity to raise money, and hopefully create a win-win on many levels.â<br />
<br />
During Restaurant Week -â which kicks off today and runs through Jan. 20 â multi-course menus at some of Kansas Cityâs best restaurants will ring in at $15 for lunch and $33 for dinner.<br />
<br />
Many savvy diners create their own bucket list and reservations fill up quickly. The list of participating restaurants hit a record 200 this year, with about 20 percent of them located downtown.
âWe really want people to walk away with a value perception,â Werner says.<br />
<br />
At <a href="https://www.kcrestaurantguide.com/restaurant.php?id=710" target="_blank">AffÀre</a>, a modern German restaurant at 1911 Main St., the cases of wine specially ordered for Restaurant Week are piling up. The staff is bracing for a capacity crowd both weekends, although a few weekday reservations are still available.
AffĂ€re has taken part in the annual event since 2013, but recently co-owner and sommelier Katrin Heuser was surprised to discover âa lot of people arenât aware it is a fundraiser.â<br />
<br />
The event founded by VisitKC and the Greater Kansas City Restaurant Association, has raised nearly $2.2 million over the past decade.
To emphasize the charitable component, Heuser has instructed her servers to thank customers for their contribution.
This yearâs recipients include the Boys & Girls Club of Greater Kansas City, Kansas City Regional Destination Development Foundation and the Restaurant Associationâs Educational Foundation.<br />
<br />
For the past decade, Restaurant Week has been held in January â typically a slow month for local restaurants. But the extended week can be brutal coming right after the busy holiday season.
Advance planning remains the key to managing diner expectations and avoiding costly mistakes that can impact a restaurantâs reputation.
For example, during one of the first years it participated in Restaurant Week the AffÀre staff decided to churn ice cream to serve atop apple strudel.
The time and labor to prepare it meant they were in the kitchen every night after service until 2 a.m. â and back on the merry-go-round at 7 a.m.
Exhaustion set in, and âeveryone was ready to kill each other,â Heuser says.
This yearâs dessert â a German bienenstich (or âbee stingâ cake), a brioche dough with pastry cream topped with honey-almond brittle â is more forgiving and a bit less labor-intensive, if no less delicious.
âYou donât want to sell yourself short,â Heuser said.
âYou want to keep the integrity of the regular menuâ by choosing dishes that can be prepped in advance and assembled quickly when every table is full.<br />
<br />
<br />
The value-conscious, three-course Restaurant Week format fits nicely with the âshareableâ menu philosophy at Corvino Supper Club & Tasting Room, 1830 Walnut St.
âItâs not dumbed down,â says chef/owner Michael Corvino, who participated for the first time as a restaurant owner in 2018. âItâs very important to us to represent what we do every day.â
Diners order two savory dishes, such as the top-selling crispy pork ribs and the cheeseburger, and one sweet dish, such as milk and cookies, or a cheese plate.<br />
<br />
The dishes come out of the kitchen when ready.
For a $10 upcharge, they can wade a little deeper into the menu with whole branzino, duck soup or a bavette steak.
Servers encourage diners to avoid duplicates to put together the widest array of tastes. But how do you split a cheeseburger?
âWe send a steak knife out,â Corvino says.
To avoid no-shows or cancellations, a credit card deposit is required to dine at Corvino Supper Club, but the amount is applied to the meal.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbhg7fQPtG9tuOM8Qw2Ptp_VykNR1vlg6mqUbC76qPgc0YnnBNr_RET8b3hRBVDBc-rgGOJr5zgwgwOK5lUZynTCgAsdusKh-2gohsFwAlysw13BNrLntm_Z9Nk4N_-193PlxTdOTPyXT/s1600/KCRW-Corvino-crispy-pork-ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbhg7fQPtG9tuOM8Qw2Ptp_VykNR1vlg6mqUbC76qPgc0YnnBNr_RET8b3hRBVDBc-rgGOJr5zgwgwOK5lUZynTCgAsdusKh-2gohsFwAlysw13BNrLntm_Z9Nk4N_-193PlxTdOTPyXT/s640/KCRW-Corvino-crispy-pork-ribs.jpg" width="478" /></a></div>
<br />
Crispy pork ribs braised in fish sauce, fried garlic and crushed peanuts has been on the menu since Day 1 at Corvino Supper Club. (Photo by Jill Silva)<br />
<br />
Diners also receive a $20 discount on their next visit, part of Corvinoâs effort to track the number of repeat customers gleaned from Restaurant Week.
âAnytime you see an opportunity to get exposure to new guests, thatâs awesome,â says Corvino, who estimates the event brought 2,000 guests through the door during last yearâs event.<br />
<br />
<br />
At <a href="https://www.kcrestaurantguide.com/restaurant.php?id=672" target="_blank">Tannin Winebar + Kitchen</a> near the corner of 18th and Walnut, the supplemental wine offerings are âpart of what makes (us) unique,â says general manager Barry Tunnel. Half glass pairings with each course are $25, and full glass pairings are $50.
Tunnel is especially eager to introduce Restaurant Week diners to Paitin âCa Vejaâ Nebbiolo dâAlba from Piedmont, Italy, a rich, bold, complex red. It pairs well with the show-stopping braised oxtail with celery root puree, blue cheese anglaise, parsnips and beet.
Tannin includes dessert pairings featuring port, Madeira, sherry and more. Tunnel is pairing the beloved fudge-stuffed peanut butter cookie with Dandelion Vineyards âLegacy of Australiaâ Pedro Ximenez.<br />
<br />
While most participating restaurants offer their regular menu alongside the specials, Tunnel and his servers encourage their diners to choose the Restaurant Week menu that supports the partnering charities âbecause it is a great community-building opportunity.â<br />
<br />
<br />
<br />
Jill Wendholt Silva is an award-winning former food editor and restaurant critic who spent nearly 30 years at The Kansas City Star. She freelances and owns her own consulting firm, Jill Silva Food. Reach her at jill@jillsilvafood.com.
</div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0tag:blogger.com,1999:blog-429897804041262057.post-58327708630809478122019-01-08T05:37:00.000-06:002019-01-08T05:37:20.731-06:00Classic Cup Cafe<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; display: inline !important; float: none; font-family: "McClatchy Serif",Georgia,Times,"Times New Roman",serif; font-size: 30px; font-style: normal; font-variant: normal; font-weight: 600; letter-spacing: normal; line-height: 36px; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Classic Cup Cafe on the Plaza to try something different after longtime chef retires
</span><br />
<div style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; color: black; font-family: sans-serif; font-size-adjust: none; font-size: 13.33px; font-stretch: 100%; font-style: normal; font-variant: normal; font-weight: 400; height: 1px; letter-spacing: normal; line-height: normal; orphans: 2; overflow: hidden; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: 1px; word-spacing: 0px;">
<br style="box-sizing: border-box;" />Read more here: https://www.kansascity.com/news/business/biz-columns-blogs/cityscape/article222194350.html#storylink=cpy</div>
<a href="https://www.blogger.com/null" style="-webkit-text-stroke-width: 0px; background-color: transparent; border-bottom-color: rgb(152, 152, 152); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; color: #989898; font-family: "McClatchy Sans",Arial,"Helvetica Neue",Helvetica,sans-serif; font-size: 11px; font-style: normal; font-variant: normal; font-weight: 600; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: uppercase; white-space: normal; word-spacing: 0px;">By Joyce Smith</a><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #989898; display: inline !important; float: none; font-family: "McClatchy Sans",Arial,"Helvetica Neue",Helvetica,sans-serif; font-size: 11px; font-style: normal; font-variant: normal; font-weight: 600; letter-spacing: normal; line-height: 13.2px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: uppercase; white-space: normal; word-spacing: 0px;"> </span><br />
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
<div style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; color: #222222; font-family: "Lyon",Georgia,serif; font-size: 17px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 25px; margin-bottom: 30px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
The Classic Cup Cafe has been a Country Club Plaza staple since opening nearly three decades ago.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivAxu1KUGBWse3bQ62WBd-ALN7hT-vuaRAJRGZB_Yi0ObM98gCdNTyXozA2TvuYaUl51imUtWOJ4PqcWVktegDyWNVgKNExJiOpoHDpsCA9cwnMlA2ynrsbKNFfyWAgJMvjQra1TmaAnzb/s1600/rack+of+lamb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivAxu1KUGBWse3bQ62WBd-ALN7hT-vuaRAJRGZB_Yi0ObM98gCdNTyXozA2TvuYaUl51imUtWOJ4PqcWVktegDyWNVgKNExJiOpoHDpsCA9cwnMlA2ynrsbKNFfyWAgJMvjQra1TmaAnzb/s320/rack+of+lamb.jpg" width="320" /></a></div>
<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><br />
<div style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; color: #222222; font-family: "Lyon",Georgia,serif; font-size: 17px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 25px; margin-bottom: 30px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
But in the last few years, customers have favored it more as a breakfast meeting place, and lunch and brunch âbreak-from-shoppingâ spot, their bags piled up by their tables. Or a place to people-watch from the front patio along one of the Plazaâs busiest streets.</div>
<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><br />
<div style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; color: #222222; font-family: "Lyon",Georgia,serif; font-size: 17px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 25px; margin-bottom: 30px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
But not so much as a place for dinner.</div>
<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><br />
<div style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; color: #222222; font-family: "Lyon",Georgia,serif; font-size: 17px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 25px; margin-bottom: 30px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
So when partner and original executive chef Michael Turner retires on Jan. 12, it plans to start closing for dinner. Instead, it will host private events in the evenings.</div>
<div style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; color: #222222; font-size: 17px; font-variant: normal; letter-spacing: normal; line-height: 25px; margin: 0px 0px 30px; orphans: 2; padding: 0px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: -apple-system,BlinkMacSystemFont,"Segoe UI",Roboto,Helvetica,Arial,sans-serif;"><span style="font-size: small;"><span style="color: #b00000;">N<span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-size-adjust: none; font-stretch: 100%; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">ew hours starting January 13, 2019</span></span></span></span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; border-bottom-color: rgb(0, 0, 0); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(0, 0, 0); border-left-style: none; border-left-width: 0px; border-right-color: rgb(0, 0, 0); border-right-style: none; border-right-width: 0px; border-top-color: rgb(0, 0, 0); border-top-style: none; border-top-width: 0px; color: black; font-family: -apple-system,BlinkMacSystemFont,"Segoe UI",Roboto,Helvetica,Arial,sans-serif; font-size-adjust: none; font-size: 14px; font-stretch: 100%; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: -apple-system,BlinkMacSystemFont,"Segoe UI",Roboto,Helvetica,Arial,sans-serif; font-size-adjust: none; font-size: 14px; font-stretch: 100%; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">7 am to 4 pm Monday-Friday</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; border-bottom-color: rgb(0, 0, 0); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(0, 0, 0); border-left-style: none; border-left-width: 0px; border-right-color: rgb(0, 0, 0); border-right-style: none; border-right-width: 0px; border-top-color: rgb(0, 0, 0); border-top-style: none; border-top-width: 0px; color: black; font-family: -apple-system,BlinkMacSystemFont,"Segoe UI",Roboto,Helvetica,Arial,sans-serif; font-size-adjust: none; font-size: 14px; font-stretch: 100%; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: -apple-system,BlinkMacSystemFont,"Segoe UI",Roboto,Helvetica,Arial,sans-serif; font-size-adjust: none; font-size: 14px; font-stretch: 100%; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">8 am to 4 pm Saturday</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; border-bottom-color: rgb(0, 0, 0); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(0, 0, 0); border-left-style: none; border-left-width: 0px; border-right-color: rgb(0, 0, 0); border-right-style: none; border-right-width: 0px; border-top-color: rgb(0, 0, 0); border-top-style: none; border-top-width: 0px; color: black; font-family: -apple-system,BlinkMacSystemFont,"Segoe UI",Roboto,Helvetica,Arial,sans-serif; font-size-adjust: none; font-size: 14px; font-stretch: 100%; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: -apple-system,BlinkMacSystemFont,"Segoe UI",Roboto,Helvetica,Arial,sans-serif; font-size-adjust: none; font-size: 14px; font-stretch: 100%; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">9 am to 3 pm Sunday</span></div>
<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: -apple-system,BlinkMacSystemFont,"Segoe UI",Roboto,Helvetica,Arial,sans-serif; font-size-adjust: none; font-size: 14px; font-stretch: 100%; font-variant: normal; letter-spacing: normal; line-height: 18px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><h5 style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(68, 68, 68); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-style: none; border-top-width: 0px; color: #444444; font-family: Lato,helvetica,arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">
Classic Cup Plaza
</h5>
<div style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; color: #222222; font-size: 17px; font-variant: normal; letter-spacing: normal; line-height: 25px; margin: 0px 0px 30px; orphans: 2; padding: 0px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #888888; display: inline !important; float: none; font-family: Helvetica,Arial,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
301 West 47th Street </span><br style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; color: #888888; font-family: Helvetica,Arial,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #888888; display: inline !important; float: none; font-family: Helvetica,Arial,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Kansas City, MO 64112 </span><br style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; color: #888888; font-family: Helvetica,Arial,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #888888; display: inline !important; float: none; font-family: Helvetica,Arial,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Ph. 816-753-1840 </span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
</span><div style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; color: #222222; font-size: 17px; font-variant: normal; letter-spacing: normal; line-height: 25px; margin: 0px 0px 30px; orphans: 2; padding: 0px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</div>
<div style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; color: #222222; font-size: 17px; font-variant: normal; letter-spacing: normal; line-height: 25px; margin: 0px 0px 30px; orphans: 2; padding: 0px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<a href="https://www.kansascity.com/news/business/biz-columns-blogs/cityscape/article222194350.html" target="_blank">Read more </a></div>
<div style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; color: black; font-family: sans-serif; font-size-adjust: none; font-size: 13.33px; font-stretch: 100%; font-style: normal; font-variant: normal; font-weight: 400; height: 1px; letter-spacing: normal; line-height: normal; orphans: 2; overflow: hidden; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: 1px; word-spacing: 0px;">
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><a href="https://www.kansascity.com/news/business/biz-columns-blogs/cityscape/article222194350.html" target="_blank">Read more</a><br style="box-sizing: border-box;" />Read more here: https://www.kansascity.com/news/business/biz-columns-blogs/cityscape/article222194350.html#storylink=cpy</div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br /></div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0tag:blogger.com,1999:blog-429897804041262057.post-63141420078338845552019-01-02T16:03:00.002-06:002019-01-02T16:24:07.032-06:00Kansas City's Best New Restaurants of 2018 <div dir="ltr" style="text-align: left;" trbidi="on">
<h1 class="headline" itemprop="headline" style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; color: #333333; font-family: "Open Sans Condensed",sans-serif; font-size: 42px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 46.2px; margin-bottom: 0px; margin-left: 0px; margin-right: 100px; margin-top: 0px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="box-sizing: border-box;">Kansas City's Best New Restaurants of 2018
</span>
</h1>
<span style="background-color: transparent; color: #333333; display: inline; float: none; font-family: "pt sans narrow" , sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 300; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><br />
<div class="meta" style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; color: #333333; font-family: "PT Sans Narrow",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 300; letter-spacing: normal; margin-right: 100px; margin-top: 20px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="box-sizing: border-box;">
</span><br />
<ul class="list-inline" style="box-sizing: border-box; list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 10px; margin-left: -5px; margin-top: 0px; padding-left: 0px;"><span style="box-sizing: border-box;">
<li style="box-sizing: border-box; display: inline-block; padding-left: 5px; padding-right: 5px;"><span class="tnt-byline asset-byline" data-original-title="" id="author-popup-fba1eae4-5e43-11e5-9cfc-eb8bce7998bf-asset-e77b917e-053d-11e9-98c8-c3936e366bb5" itemprop="author" rel="popover" style="box-sizing: border-box;" title=""><a href="https://www.feastmagazine.com/users/profile/April%20Fleming" style="background-color: transparent; box-sizing: border-box; color: #333333; text-decoration: none;">April Fleming</a></span>,
<span class="tnt-byline asset-byline" data-original-title="" id="author-popup-0c9536fa-5e47-11e5-9716-f3e31ce118b6-asset-e77b917e-053d-11e9-98c8-c3936e366bb5" itemprop="author" rel="popover" style="box-sizing: border-box;" title=""><a href="https://www.feastmagazine.com/users/profile/Jenny%20Vergara" style="background-color: transparent; box-sizing: border-box; color: #333333; text-decoration: none;">Jenny Vergara</a></span></li>
</span></ul>
<span style="box-sizing: border-box;">
</span></div>
<h3 style="text-align: left;">
Black Dirt </h3>
It was a year of change for chef Jonathan Justus, and his wife and managing partner, Camille Eklof. They opened one of the most highly anticipated restaurants in Kansas City with Black Dirt, and closed their original namesake fine-dining restaurant, Justus Drugstore, in Smithville. With no other distractions, the two have focused on their new Kansas City café as they rolled out their lunch, dinner, bar and brunch menus to eager fans. Their hyper-local restaurant is not as fussy as The Drugstore was, but dishes like the rabbit terrine and Missouri Caesar salad along with hearty items like blackened local catfish, Camp Lindo fried chicken and Black Dirt pork chops continue to support their message of the importance of tasting the local terroir. (Photo by Anna Petrow)<br />
<b>Black Dirt</b>, 5070 Main St., South Plaza, Kansas City, Missouri, 816.214.5947, blackdirtkc.com<br />
Jenny Vergara<br />
<br />
<h3 style="text-align: left;">
Black Sheep + Market </h3>
Farm to table dining is nothing new, but it is unique to find delicious, healthy, farm-fresh dishes at a price point that works every day, which is what chef Michael Foust and team at Black Sheep + Market have aimed for with their new concept on 39th Street. The relationships that Foust has cultivated with local farmers including over the past 10 years is front and center both at the cozy, red brick restaurant and its adjoining market, so much so that customers can even expect daily soups, vegan dishes and even the daily pot roast to contain produce harvested that day. (Photo by April Fleming)<br />
<b>Black Sheep + Market</b>, 1815 W. 39th St., Kansas City, Missouri, 816.541.3929, blacksheepon39th.com<br />
April Fleming<br />
<br />
<h3 style="text-align: left;">
Brookside Poultry Co. </h3>
<br />
Chef-owner Charles DâAblaing kept it simple and southern for his first restaurant, Brookside Poultry Company. Open in the up-and-coming East Brookside area, he has made spit-roasted and battered fried birds his focus, and the neighborhood flocks to his front door to dine-in and carry-out his fowl-friendly fare. In addition to his 48-hour, sour cream-brined, crispy, crunchy fried chicken breast, thighs and wings, he also offers spit-roasted whole ducks and chickens sourced from Barham Cattle Co. & Family Farms in Kearney, Missouri. There is a steak, and sides like thickly-cut house fries and fried green tomatoes offered in addition to his culinary calling card, shrimp and grits, a southern staple his raving fans demand. (Photo by Anna Petrow)<br />
Brookside Poultry Co., 408 E. 63rd St., Brookside, Kansas City, Missouri, 816.599.2285, bkspoultryco.com<br />
Jenny Vergara<br />
<br />
<h3 style="text-align: left;">
Caffetteria Modern Café & Marketplace </h3>
<div style="text-align: left;">
The latest café concept from restaurateur and chef Jo Marie Scaglia, owner of The Mixx in Kansas City and Overland Park, Kansas, was visually inspired by the stylish coffeeshops in Italy. With cotton candy colors, white marble table tops and brass fixtures, Caffetteria Modern Café & Marketplace dazzles, serving an eclectic and modern menu based on fresh, seasonal ingredients. With protein-packed poke bowls, pizzas and superfood ancient grain salads, there is a luxurious feel to the mainly healthy menu making the food here feel virtuous, while it tastes delicious. Grab a coffee and a treat from the pastry case all day long, pick up a grab-and-go meal or shop the retail space packed with dishware, cookbooks, hand towels and more. (Photo by Anna Petrow) </div>
<div style="text-align: left;">
<b>Caffetteria Modern Café & Marketplace</b>, 25 On The Mall, Prairie Village, Kansas, 816.756.2300, caffetteriamoderncafe.com </div>
<div style="text-align: left;">
Jenny Vergara </div>
<div style="text-align: left;">
<br /></div>
<h3 style="text-align: left;">
Freshwater
Although </h3>
<div style="text-align: left;">
Freshwater 2.0 looks and tastes just like the original restaurant did, the food-and-drink program, as well as the service, continue to exude surprising flavor and finesse. Owner and executive chef Calvin Davis brings delicious local and sustainable dishes to the table of his rebooted restaurant, surrounding himself with a professional team both in the front and the back of the house. Managers Chris Enss and Nicole Elizabeth Dearing bring a knowledgeable wine and local cocktail program to life, while chef de cuisine, Brent Gunnels, works with Davis to offer one of the most interesting and affordable tasting menu in the city with 10-courses for $55 that can, with notice, be suited to any dietary restriction. (Photo by Anna Petrow) </div>
<div style="text-align: left;">
<b>Freshwater,</b> 3711 Summit St., Kansas City, Missouri, 816.820.0296, freshwaterkc.com </div>
<div style="text-align: left;">
Jenny Vergara </div>
<div style="text-align: left;">
<br /></div>
<h3 style="text-align: left;">
Golden Ox </h3>
<div style="text-align: left;">
After a 4-year hiatus in the Stockyard District, the legendary Golden Ox has proudly reopened thanks to some serious love from chef Wes Gartner and Jill Myers of Voltaire and Moxie Catering. The two have returned âThe Oxâ to a better version of its former 65-year-old self, offering a stylish but familiar dining room, and an old-school steakhouse and sides menu with nine cuts of beef from local ranches ranging from an 8-ounce flat iron on up to a bone-in, dry-aged 34-ounce ribeye. General manager and sommelier Richard Garcia has a unique and inviting wine list, with classic cocktails are also available. This iteration of the Golden Ox celebrates the past but is built for the next generation of steak-lovers in this Cowtown. (Photo by Anna Petrow) </div>
<div style="text-align: left;">
<b>The Golden Ox</b>, 1600 Genessee St., Stockyards District, Kansas City, Missouri, 816.842.2866, goldenoxkc.com </div>
<div style="text-align: left;">
Jenny Vergara </div>
<div style="text-align: left;">
<br /></div>
<h3 style="text-align: left;">
Noah's Cupboard </h3>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Chef Nick Martinkovic landed in downtown Weston last year, bringing his big city culinary talent to this quiet little riverfront town. He and his wife, Andrea, who grew up in Weston, moved back to town to open their first family-owned and operated restaurant, Noahâs Cupboard, named after the coupleâs son. This micro eatery has only 17 seats, open for dinner only, making reservations crucial for anyone wanting to sample his weekly farm-to-table menu. Martinkovic offers some light and pretty dishes that offer an interesting twist of global spice and flavor. His vegetable dishes shine and he proudly offers substitutions for vegans and vegetarians. Try the umami eggplant dip, turnip "ceviche" tostada and the pappardelle with English peas, black garlic and maitake mushrooms with something from their simple but elegant wine list. (Photo by Anna Petrow) </div>
<div style="text-align: left;">
<b>Noahâs Cupboard,</b> 521 Main Street, Weston, Missouri, 816.386.4080, eatnoahscupboard.com </div>
<div style="text-align: left;">
Jenny Vergara </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>The Restaurant at 1900 </b></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtzyjx5miJ4b7wQs_BXVYrJyMBh_974eb1_bwJtFLD7TQQzddw7tOeYocySt7Lrd8tQAHLU__MOuQUhH93fuh8txgiaKVUtx0x6lsnLr9yVStPIqrxc8036pj8wEp_JdrAFT-ICmzOFqR/s1600/Untitled.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="750" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtzyjx5miJ4b7wQs_BXVYrJyMBh_974eb1_bwJtFLD7TQQzddw7tOeYocySt7Lrd8tQAHLU__MOuQUhH93fuh8txgiaKVUtx0x6lsnLr9yVStPIqrxc8036pj8wEp_JdrAFT-ICmzOFqR/s640/Untitled.png" width="640" /></a></div>
<div style="text-align: left;">
<b></b><br /></div>
<div style="text-align: left;">
Located inside The Building at 1900, The Restaurant at 1900 debuted last year under the direction of executive chef Linda Duerr. Her menu of modern American fare feels familiar and comforting without being too casual. To get a taste, try the seasonal grilled cheese; last fall, it featured aged white Cheddar, spinach, artichoke, porcini-garlic jam and sesame semolina. The wine list features both local and international selections as curated by beverage director Doug Frost, a master sommelier and American Master of Wine. (Photo by Anna Petrow) </div>
<div style="text-align: left;">
<b>The Restaurant at 1900</b>, 1900 Shawnee Mission Pkwy, Mission Woods, Kansas, 913.730.1900, therestaurantat1900.com </div>
<div style="text-align: left;">
Jenny Vergara </div>
<div style="text-align: left;">
<br /></div>
<h3 style="text-align: left;">
The Russell </h3>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
The Russell had to undergo some serious remodeling and redecorating to take it from a former flower shop to a picture-perfect new restaurant, bakery and catering company. A culinary collaboration between local photographer and chef Amante Domingo, and Canadian cupcake entrepreneur, Heather White, the two started by catering and have grown into a bustling lunch spot on Main Street. Using a large format wood-fired grill, Domingo creates simple fire-kissed dishes full of flavor that feature roasted vegetables and protein-packed salads, sandwiches and platters featuring sumac-rubbed beef tenderloin, grilled ahi tuna and roasted chicken. Watch for more multi-coursed supperclub dinners they launched at the end of last year. (Photo by April Fleming) </div>
<div style="text-align: left;">
<b>The Russell,</b> 3141 Main St., Kansas City, Missouri, 816.492.7557, therussellonmain.com </div>
<div style="text-align: left;">
April Fleming </div>
<div style="text-align: left;">
<br /></div>
<h3 style="text-align: left;">
The Savoy </h3>
<div style="text-align: left;">
After a 4-year renovation, The Savoy at 21c Hotel unveiled its swanky new restaurant staffed by a stellar food and beverage team made up of executive chef Joe West, food and beverage director Scott Tipton and Dominic Petrucci as beverage director. West plays with his food, offering popular French-inspired dishes mixed with American classics that play on Kansas Cityâs nostalgia for the former Savoy Grill. The menu is full of throwbacks like vichyssoise, avocado crab Louis, steak tartare, lobster Newburg and, of course, prime rib, offered in lighter versions that still deliver all of the classic flavor. Desserts and drinks are similarly superb; don't skip out on either. (Photo by Anna Petrow) </div>
<div style="text-align: left;">
<b>The Savoy </b>at 21c Hotel, 219 W. Ninth St., Kansas City, Missouri, 816.443.4260, thesavoykc.com
Jenny Vergara </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="http://www.feastmagazine.com/features/kansas-city/collection_e77b917e-053d-11e9-98c8-c3936e366bb5.html" target="_blank">Read the entire article on feast</a></div>
</div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0tag:blogger.com,1999:blog-429897804041262057.post-29668909581914588162018-12-18T13:01:00.000-06:002018-12-18T13:01:24.403-06:00Date Night Menu at Gaslight Grill<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
<div align="center" style="margin-bottom: .0001pt; margin: 0in; text-align: center;">
<span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; margin: 0px;"><span style="color: black;">At Dick
Hawk's Gaslight Grill you can treat that very special someone to a tailor-made
dinner for two. We have introduced an elegant Date Night Menu. Start
with a fresh salad or our savory crab bisque. Then share an entree
combination of filet and lobster for two, or a 24 ounce porterhouse and crab
legs, or any one of four other succulent combinations. And finish your
elegant dinner with a shared house-made dessert like Creme Brulee or a
sumptuous tiramisu. All for a discounted fixed price of $89 per couple,
or $69 for the petite options. And be sure to add a wine selection from
our collection of more than 1,000 bottles to accompany your special evening.</span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; margin: 0px;"></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvD_rwLPs8fX6utlZ23INl-vVfUtTTtOI6uyfgXaEKb7QKCVO6UXe8oWc-luwL8rYOZDaENx_7PmB6AZCZhhTCGDKbN9jw4do6yOxWKCqckTbG3-WO5fBPQ2yUwUQXKJvkw0dhAfpSuyqf/s1600/gaslight.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="411" data-original-width="615" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvD_rwLPs8fX6utlZ23INl-vVfUtTTtOI6uyfgXaEKb7QKCVO6UXe8oWc-luwL8rYOZDaENx_7PmB6AZCZhhTCGDKbN9jw4do6yOxWKCqckTbG3-WO5fBPQ2yUwUQXKJvkw0dhAfpSuyqf/s640/gaslight.png" width="640" /></a></div>
<div align="center" style="margin-bottom: .0001pt; margin: 0in; text-align: center;">
<br /></div>
<br />
<div align="center" style="margin-bottom: .0001pt; margin: 0in; text-align: center;">
<span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; margin: 0px;"><span style="color: black;">So join
us on Wednesday or Sunday night for the special Date Night Menu at the Gaslight
Grill. Make your reservation for either the main dining room or the Back
Room, featuring the live jazz of Lynn Zimmer and the Jazz Band, on our website
(see link below) or by calling 913-897-3540.</span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; margin: 0px;"></span></div>
<br />
<div align="center" style="margin-bottom: .0001pt; margin: 0in; text-align: center;">
<br /></div>
<br />
<div align="center" style="margin-bottom: .0001pt; margin: 0in; text-align: center;">
<em><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; margin: 0px;"><span style="color: black;">Hope to
see you soon at the Gaslight Grill, just south of 135th on Briar Drive between
Roe & Nall in Leawood.</span></span></em></div>
<div align="center" style="margin-bottom: .0001pt; margin: 0in; text-align: center;">
<em><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; margin: 0px;"><span style="color: black;"><br /></span></span></em></div>
<div align="center" style="margin-bottom: .0001pt; margin: 0in; text-align: center;">
<em><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; margin: 0px;"><span style="color: black;"><a href="https://www.kcrestaurantguide.com/restaurant.php?id=627" target="_blank">Reserve now</a></span></span></em></div>
<br /></div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com05020 W 137th St, Overland Park, KS 66224, USA38.8817573 -94.64511570000001938.8813708 -94.645746200000019 38.882143799999994 -94.64448520000002tag:blogger.com,1999:blog-429897804041262057.post-68276810512963712532018-11-14T08:27:00.000-06:002018-11-14T08:27:24.943-06:00KCâs 1st Sushi Burrito Restaurant<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">New restauranteur, Jason Buck and Nika Marnell, are bringing the first sushi burrito restaurant to Kansas City. The
sushi burrito is a new concept of Latin Asian fusion cuisine that already exist in very few places across the US. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRA5O5qHwnIwGTuZrFQjqaZkzKpMvYH3ARC2cFC2Y47HIs4B6JjBio93HbB4ZXvNCrTJk8jPi_QgRzD_oTMMY81njxwu-pkG_hvsJmMNPPmQPqe5cO7qe2UHC-BzBlA0kI-NnqFL7OmOv/s1600/gallery1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="638" data-original-width="638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRA5O5qHwnIwGTuZrFQjqaZkzKpMvYH3ARC2cFC2Y47HIs4B6JjBio93HbB4ZXvNCrTJk8jPi_QgRzD_oTMMY81njxwu-pkG_hvsJmMNPPmQPqe5cO7qe2UHC-BzBlA0kI-NnqFL7OmOv/s320/gallery1.jpg" width="319" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">After long research and development, itâs about time we bring this idea to you here in Kansas City, where we ALL
love sushi and burritos. Komotodo is a franchise originally based in Denver, Colorado. The creator, Alonzo
Martinez, opened this concept from scratch, without any restaurant experience. Since itâs opening 4 years ago,
the hype is still growing strong and itâs time to spread the love to KC! </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">A sushi burrito is a new type of food that is basically an oversized sushi roll that you can eat with your hands but it
has a ton more ingredients, such as; salmon, tuna, fish, crab, chick, steak, and an assortment of delicious fruits
and vegetables topped off with a delicious sauce. Keep in mind, these burritos have an epic flavor with 1/3 the
calories of the popular burrito restaurants we all love. There is also an option to make a dish into a poké bow or
nachos, in addition to a variety of appetizers; avocado fries, mushroom fries, and eggrolls...just to name a few.
Surely, your mouth is watering by now! In addition, there will be a selection of local and domestic beer, wine, and
health/energy drinks available.
Quality is our top priority, and we will use the freshest ingredients available to create these masterpieces...your
taste buds will be in shock! </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Our menu will consist of about 12 different burritos, premium bowls made to order, and about 5 sides and
desserts that you have yet to see and try before.
Komotodo will be a fast casual, contemporary/modern restaurant, located in Overland Park on the corner of 135th
and Metcalf (Corbin Park). This high-traffic location will seat 50 people inside along with a fantastic patio
attached. As you enter the restaurant, digital menus will display all of the food option and orders placed are
prepped in front of you for customization. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We will be serving Kansascitians 7 days a week; lunch, happy-hour,
dinner, and late-night!
Weâve been blessed with the support and inspiration of many mentors, restaurant owners, chefs, family, and
friends. Our goal is to spread the sushi-burrito love to many locations in Kansas City as soon as possible. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Help
Komotodo Sushi Burrito spread the news about our presence and Opening Day!</span><br />
<span style="font-size: large;"><br /></span></div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0tag:blogger.com,1999:blog-429897804041262057.post-54387186242996097912018-10-03T06:42:00.001-05:002018-10-04T14:07:54.825-05:00One Great Gratin<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">A couple weeks ago I talked with Executive Chef Matt Barnes
at <b style="mso-bidi-font-weight: normal;">Pierpontâs.</b><span style="margin: 0px;"> </span>You can read that interview <span style="margin: 0px;"><span style="color: #0563c1;"><a href="https://kcrestaurantguide.blogspot.com/2018/09/one-great-chef-matt-barnes.html" target="_blank">here</a></span></span>,
should you so wish. Chef Barnes said he cooks simply at home due to time
constraints and âselectiveâ diners. This man is busy!<span style="margin: 0px;"> </span>So when I asked him for a recipe, he said the
squash gratin below is pretty simple, always good, and can make anyone look
like a great cook.<span style="margin: 0px;"> </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnmPHvmU2fhZF-br8vOvYfaP25yQqQJF_4mFk-OknRfXruWpksyNg_Zuqt6B347Xjjb9paD7sjRYLwSFvlWTnX8hblncAkdihBj2jQ-YnFLVjBybthczw0EQQl5TAX7EvQfbBo0lB5EPID/s1600/Matt+Barnes+Winter+Squash+gratin+1++PART_1536267170619+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1383" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnmPHvmU2fhZF-br8vOvYfaP25yQqQJF_4mFk-OknRfXruWpksyNg_Zuqt6B347Xjjb9paD7sjRYLwSFvlWTnX8hblncAkdihBj2jQ-YnFLVjBybthczw0EQQl5TAX7EvQfbBo0lB5EPID/s640/Matt+Barnes+Winter+Squash+gratin+1++PART_1536267170619+%25281%2529.jpg" width="640" /></a></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Whatâs a gratin you ask? </span><span style="font-family: "calibri";">A gratin is a great example of something that sounds better
when you call it that. It basically means a browned crust, usually with some
kind of cheese.<span style="margin: 0px;"> </span>But what I immediately
noticed about this recipe that about two pounds of squash, not that much,
requires one quart of heavy (whipping in my mind) cream!<span style="margin: 0px;"> </span>And garlic.<span style="margin: 0px;">
</span>So eating your veggie becomes a very happy occasion.<span style="margin: 0px;"> </span>Try this, take a pic, and send to me!<span style="margin: 0px;"> </span>Better yet, invite me to share it.</span></div>
<br />
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; margin: 0px; width: 0px;">
<tbody>
<tr style="height: .2in; mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td colspan="4" nowrap="" style="background: rgb(191, 191, 191); border-image: none; border: 1.33px solid rgb(0, 0, 0); height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 171.9pt;" valign="bottom" width="231"><div align="center" style="line-height: normal; margin: 0px; text-align: center;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">INGREDIENT</span></span></div>
</td>
<td colspan="3" nowrap="" style="background: rgb(191, 191, 191); border-color: rgb(0, 0, 0); border-style: solid solid solid none; border-width: 1.33px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 120.35pt;" valign="bottom" width="160"><div align="center" style="line-height: normal; margin: 0px; text-align: center;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">PREPARATION</span></span></div>
</td>
</tr>
<tr style="height: .2in; mso-yfti-irow: 1;">
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none none solid solid; border-width: 0px 0px 1.33px 1.33px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 52.45pt;" valign="bottom" width="70"><div style="line-height: normal; margin: 0px;">
<br /></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 119.45pt;" valign="bottom" width="161"><div style="line-height: normal; margin: 0px;">
<br /></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 120.35pt;" valign="bottom" width="160"><div style="line-height: normal; margin: 0px;">
<br /></div>
</td>
</tr>
<tr style="height: .2in; mso-yfti-irow: 2;">
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 52.45pt;" valign="bottom" width="70"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">2oz</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 119.45pt;" valign="bottom" width="161"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">Butter</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 120.35pt;" valign="bottom" width="160"><div style="line-height: normal; margin: 0px;">
<br /></div>
</td>
</tr>
<tr style="height: .2in; mso-yfti-irow: 3;">
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 52.45pt;" valign="bottom" width="70"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">2 oz</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 119.45pt;" valign="bottom" width="161"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">Flour</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 120.35pt;" valign="bottom" width="160"><div style="line-height: normal; margin: 0px;">
<br /></div>
</td>
</tr>
<tr style="height: .2in; mso-yfti-irow: 4;">
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 52.45pt;" valign="bottom" width="70"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">2 Cups</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 119.45pt;" valign="bottom" width="161"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">Brandy</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 120.35pt;" valign="bottom" width="160"><div style="line-height: normal; margin: 0px;">
<br /></div>
</td>
</tr>
<tr style="height: .2in; mso-yfti-irow: 5;">
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 52.45pt;" valign="bottom" width="70"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">4 Sprigs</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 119.45pt;" valign="bottom" width="161"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">Thyme, fresh</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 120.35pt;" valign="bottom" width="160"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">stem on</span></span></div>
</td>
</tr>
<tr style="height: .2in; mso-yfti-irow: 6;">
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 52.45pt;" valign="bottom" width="70"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">1 TBL</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 119.45pt;" valign="bottom" width="161"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">Garlic</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 120.35pt;" valign="bottom" width="160"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">minced</span></span></div>
</td>
</tr>
<tr style="height: .2in; mso-yfti-irow: 7;">
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 52.45pt;" valign="bottom" width="70"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">2 TBL</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 119.45pt;" valign="bottom" width="161"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">Shallot</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 120.35pt;" valign="bottom" width="160"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">small dice</span></span></div>
</td>
</tr>
<tr style="height: .2in; mso-yfti-irow: 8;">
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 52.45pt;" valign="bottom" width="70"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">1/4 Cup</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 119.45pt;" valign="bottom" width="161"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">Yellow Onion</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 120.35pt;" valign="bottom" width="160"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">Large Dice</span></span></div>
</td>
</tr>
<tr style="height: .2in; mso-yfti-irow: 9;">
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 52.45pt;" valign="bottom" width="70"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">1 Qt</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 119.45pt;" valign="bottom" width="161"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">Heavy Cream</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 120.35pt;" valign="bottom" width="160"><div style="line-height: normal; margin: 0px;">
<br /></div>
</td>
</tr>
<tr style="height: .2in; mso-yfti-irow: 10;">
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 52.45pt;" valign="bottom" width="70"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">2 tsp</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 119.45pt;" valign="bottom" width="161"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">Kosher Salt</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 120.35pt;" valign="bottom" width="160"><div style="line-height: normal; margin: 0px;">
<br /></div>
</td>
</tr>
<tr style="height: .2in; mso-yfti-irow: 11;">
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 52.45pt;" valign="bottom" width="70"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">1/8 tsp</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 119.45pt;" valign="bottom" width="161"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">White Pepper, ground</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 120.35pt;" valign="bottom" width="160"><div style="line-height: normal; margin: 0px;">
<br /></div>
</td>
</tr>
<tr style="height: .2in; mso-yfti-irow: 12;">
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 52.45pt;" valign="bottom" width="70"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">2 #</span></span></div>
</td>
<td colspan="2" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-image: none; border-style: none none solid; border-width: 0px 0px 1.33px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 107.65pt;" valign="bottom" width="145"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">Winter Squash</span></span></div>
</td>
<td colspan="2" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 13.3pt;" valign="bottom" width="18"><div style="line-height: normal; margin: 0px;">
<br /></div>
</td>
<td colspan="2" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 118.85pt;" valign="bottom" width="158"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">peeled, deseeded, large dice</span></span></div>
</td>
</tr>
<tr style="height: .2in; mso-row-margin-right: 25.75pt; mso-yfti-irow: 13;">
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-image: none; border-style: none none solid; border-width: 0px 0px 1.33px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 52.45pt;" valign="bottom" width="70"><div style="line-height: normal; margin: 0px;">
<br /></div>
</td>
<td colspan="2" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-image: none; border-style: none none solid; border-width: 0px 0px 1.33px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 107.65pt;" valign="bottom" width="145"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">Rosemary, fresh</span></span></div>
</td>
<td colspan="2" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 13.3pt;" valign="bottom" width="18"><div style="line-height: normal; margin: 0px;">
<br /></div>
</td>
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-image: none; border-style: none none solid; border-width: 0px 0px 1.33px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 93.1pt;" valign="bottom" width="124"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">minced</span></span></div>
</td>
<td style="background-color: transparent; border-image: none; border: 0px rgb(0, 0, 0); margin: 0px; padding: 0in;" width="34"><div style="margin: 0px 0px 10.66px;">
<br /></div>
</td>
</tr>
<tr style="height: .2in; mso-row-margin-right: 25.75pt; mso-yfti-irow: 14;">
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-image: none; border-style: none none solid; border-width: 0px 0px 1.33px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 52.45pt;" valign="bottom" width="70"><div style="line-height: normal; margin: 0px;">
<br /></div>
</td>
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-image: none; border-style: none none solid; border-width: 0px 0px 1.33px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 55.2pt;" valign="bottom" width="75"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">Parmesan</span></span></div>
</td>
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-image: none; border-style: none none solid; border-width: 0px 0px 1.33px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 52.45pt;" valign="bottom" width="70"><div style="line-height: normal; margin: 0px;">
<br /></div>
</td>
<td colspan="2" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 13.3pt;" valign="bottom" width="18"><div style="line-height: normal; margin: 0px;">
<br /></div>
</td>
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-image: none; border-style: none none solid; border-width: 0px 0px 1.33px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 93.1pt;" valign="bottom" width="124"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">grated</span></span></div>
</td>
<td style="background-color: transparent; border-color: rgb(0, 0, 0); border-image: none; border-style: none none solid; border-width: 0px 0px 1.33px; margin: 0px;" width="34"><div style="margin: 0px 0px 10.66px;">
<br /></div>
</td>
</tr>
<tr style="height: .2in; mso-yfti-irow: 15; mso-yfti-lastrow: yes;">
<td nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 52.45pt;" valign="bottom" width="70"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">1/2 Cup</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 119.45pt;" valign="bottom" width="161"><div style="line-height: normal; margin: 0px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">Bread Crumbs</span></span></div>
</td>
<td colspan="3" nowrap="" style="background-color: transparent; border-color: rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 1.33px 1.33px 0px; height: 0.2in; margin: 0px; padding: 0in 5.4pt; width: 120.35pt;" valign="bottom" width="160"><div style="line-height: normal; margin: 0px;">
<br /></div>
</td>
</tr>
<tr height="0">
<td style="background-color: transparent; border-image: none; border: 0px rgb(0, 0, 0); margin: 0px;" width="70"></td>
<td style="background-color: transparent; border-image: none; border: 0px rgb(0, 0, 0); margin: 0px;" width="75"></td>
<td style="background-color: transparent; border-image: none; border: 0px rgb(0, 0, 0); margin: 0px;" width="70"></td>
<td style="background-color: transparent; border-image: none; border: 0px rgb(0, 0, 0); margin: 0px;" width="16"></td>
<td style="background-color: transparent; border-image: none; border: 0px rgb(0, 0, 0); margin: 0px;" width="2"></td>
<td style="background-color: transparent; border-image: none; border: 0px rgb(0, 0, 0); margin: 0px;" width="124"></td>
<td style="background-color: transparent; border-image: none; border: 0px rgb(0, 0, 0); margin: 0px;" width="34"></td>
</tr>
</tbody></table>
<br />
<div style="margin: 0px 0px 10.66px;">
<br /></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><b>Method:</b><span style="margin: 0px;"><b> </b> </span></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">On low heat, sweat the thyme, garlic, shallot and yellow
onion in the butter until transparent. Stir with rubber spatula often.<span style="margin: 0px;"> </span>Add the flour and cook stirring constantly
with a rubber spatula to form a blonde roux.</span><span style="margin: 0px;"> </span><span style="font-family: "calibri";">Slowly add the brandy while stirring constantly until brandy
is incorporated. Cook while stirring constantly for 2 minutes making sure not
to let roux stick to pan. </span><span style="font-family: "calibri";">Slowly add the cream to the roux mixture, this time using
a whisk to help incorporate the cream. </span><span style="font-family: "calibri";">Bring to a boil. Add the salt and pepper. Make sure to
stir/scrape bottom of pan periodically to keep r</span><span style="font-family: "calibri";">oux/cream from burning.</span><br />
<span style="font-family: "calibri";">Once at a boil, turn burner to the lowest possible heat and
gently simmer for 5 more minutes.</span> <span style="font-family: "calibri";">Arrange the squash in a lightly oiled casserole. Pour cream
mixture over the top. </span><span style="font-family: "calibri";">Combine the bread crumbs, parmesan and rosemary and evenly
spread across the top of the squash. </span><span style="font-family: "calibri";">Bake at 350 degrees until golden on top. </span></div>
<h5 style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(68, 68, 68); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-style: none; border-top-width: 0px; color: #444444; font-family: Lato,helvetica,arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">
Pierpont's
</h5>
<span style="background-color: transparent; color: #888888; display: inline; float: none; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
30 West Pershing </span><br />
<span style="background-color: transparent; color: #888888; display: inline; float: none; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Kansas City, MO 64108 </span><br />
<span style="background-color: transparent; color: #888888; display: inline; float: none; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Ph. (816) 221-5111 </span><br />
<span style="background-color: transparent; color: #888888; display: inline; float: none; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span><span class="restaurantAddressHint" style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(136 , 136 , 136); border-bottom-style: none; border-bottom-width: 0px; border-left-color: rgb(136 , 136 , 136); border-left-style: none; border-left-width: 0px; border-right-color: rgb(136 , 136 , 136); border-right-style: none; border-right-width: 0px; border-top-color: rgb(136 , 136 , 136); border-top-style: none; border-top-width: 0px; color: #888888; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">Located in Historic Union Station</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0Union Station, 30 W Pershing Rd, Kansas City, MO 64108, USA39.0853282 -94.58557839999997439.0822467 -94.590620899999976 39.0884097 -94.580535899999973tag:blogger.com,1999:blog-429897804041262057.post-50579754188811255722018-09-22T15:22:00.001-05:002019-04-15T17:02:58.131-05:00The Brass Onion - Leawood KS<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="margin: 0px;">
<b><span style="font-family: "calibri";">New and Crafty</span></b></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="margin: 0px;"><span style="font-family: "calibri";">Call me
parochial, call me insular, call me narrow, but since I donât live out there,
going south is sometimes a bit of a trial.<span style="margin: 0px;">
</span>So Iâm thrilled when something opens out there thatâs worthy of
comment.<span style="margin: 0px;"> </span>Thatâs the newest restaurant,
the <b>Brass Onion</b>, the concept developed by Brancato Family Catering with
whom you may already be familiar.<span style="margin: 0px;"> </span>This Prairiefire
place was/is somewhat of revelation.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "calibri";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02I7PM-u8AAfliWx6Eoh2m58NiN2SPSHoDkJNP29Tk1DsMVRJnpvTRaBCe_yss_1ImSKDpFQfpWVtuSFE9dCY1ennqutT9vGvn-amk2mf1muU_GzzVFYPIpJpqI-kAWgNH4s9tGwgdt2i/s1600/chicken+fried.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="592" data-original-width="581" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02I7PM-u8AAfliWx6Eoh2m58NiN2SPSHoDkJNP29Tk1DsMVRJnpvTRaBCe_yss_1ImSKDpFQfpWVtuSFE9dCY1ennqutT9vGvn-amk2mf1muU_GzzVFYPIpJpqI-kAWgNH4s9tGwgdt2i/s320/chicken+fried.jpg" width="314" /></a></span></div>
<br />
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="margin: 0px;"><span style="font-family: "calibri";">I only have space
today to talk about their cocktails.<span style="margin: 0px;">
</span>Fortunately, thatâs one of my favorite topics. Besides an extensive list
of the usual (and not so usual) beer and wine suspects, they have a program
where they age their booze in 10-liter oak barrels for 40 days.<span style="margin: 0px;"> </span>These rotate and when you go, ask for whatâs
special for that day.<span style="margin: 0px;"> </span>They make their
own shrubs and syrups, too and youâll be impressed by the variety at this
impressive bar.<span style="margin: 0px;"> </span>If youâre a <i style="mso-bidi-font-style: normal;">real</i> martini fan (as opposed to a cosmo
or lemon drop fan), you should probably try their Gibson â choose from among
three gins or five vodkas.</span></span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "calibri";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0QSQjoKaH9F97iGb5IKWHHGYvUVK13qA2MGNMQE_33xNBZ10eP8Uw9Y8ljwuwhx039X4JRdB9Ny3F0RwVtEaDL-PIaYs8EMN7McaSGPQj2kVsMhzAJ6SJXQ0zvmp3qaOJuSS9gQHHfqO/s1600/ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0QSQjoKaH9F97iGb5IKWHHGYvUVK13qA2MGNMQE_33xNBZ10eP8Uw9Y8ljwuwhx039X4JRdB9Ny3F0RwVtEaDL-PIaYs8EMN7McaSGPQj2kVsMhzAJ6SJXQ0zvmp3qaOJuSS9gQHHfqO/s320/ribs.jpg" width="320" /></a></span></div>
<br />
<br />
<div style="margin: 0px;">
<span style="margin: 0px;"><span style="font-family: "calibri";">Some of their
craft drinks are available (along with great bites) for their happy hours â
from 3-6p.m. and their reverse which begins at 9 p.m.<span style="margin: 0px;"> </span>But theyâre good enough to throw
happy-hour-cheapfulness to the wind, and order them anytime.<span style="margin: 0px;"> </span>Up next?<span style="margin: 0px;">
</span>Iâm trying more of their âlow country,â but upscale comfort food.<span style="margin: 0px;"> </span>Stay tuned . . . </span></span></div>
<div style="margin: 0px;">
<span style="margin: 0px;"><span style="font-family: "calibri";"><br /></span></span></div>
<span style="margin: 0px;"><span style="font-family: "calibri";"></span></span><br />
<h5 style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(68, 68, 68); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-style: none; border-top-width: 0px; color: #444444; font-family: Lato,helvetica,arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">
<span style="margin: 0px;"><span style="font-family: "calibri";">
The Brass Onion
</span></span></h5>
<span style="margin: 0px;"><span style="font-family: "calibri";">
</span></span>
<br />
<div style="margin: 0px;">
<span style="margin: 0px;"><span style="font-family: "calibri";"><span style="background-color: transparent; color: #888888; display: inline; float: none; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
5501 West 135th Street </span></span></span><br />
<span style="margin: 0px;"><span style="font-family: "calibri";"><span style="background-color: transparent; color: #888888; display: inline; float: none; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Overland Park, KS 66224 </span></span></span><br />
<span style="margin: 0px;"><span style="font-family: "calibri";"><span style="background-color: transparent; color: #888888; display: inline; float: none; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Ph. 913.851.5940 </span></span></span></div>
<span style="margin: 0px;"><span style="font-family: "calibri";">
</span></span>
<div style="margin: 0px;">
<span style="margin: 0px;"><span style="font-family: "calibri";"><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br /></span></span></div>
<span style="margin: 0px;"><span style="font-family: "calibri";">
</span></span>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
<a href="https://www.zomato.com/kansas-city-ks/the-brass-onion-leawood" target="_blank" title="View Menu, Reviews, Photos & Information about The Brass Onion, Leawood and other Restaurants in Kansas City, Kansas"><img alt="The Brass Onion Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18792310/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>
</div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0tag:blogger.com,1999:blog-429897804041262057.post-25789449187006598732018-09-10T07:50:00.000-05:002019-04-15T17:03:22.347-05:00Whatâs Your Favorite Restaurant?<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Whatâs Your Favorite Restaurant?</h2>
<div>
I get asked that a lot. So does every food writer, everyone who works for a publisher like the Restaurant Guide, every chef. Itâs a great dinner topic for a lagging conversation (even if everyone isnât âintoâ food). But let me say up front, âI hate this question!â</div>
<div>
<br /></div>
<div>
Since you asked, let me tell you why. Too many variables. Best special occasion place? Are you talking best burger ever? Fall back place cuz itâs always consistent? Cheap but good? Best ever in your entire life? So many choices, so many criteria. Maybe itâs just the last place I remember where I had a really good time.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHrgVrarASmbAE9DHB_ceeWiQuNW5Rd9Dtp8ubdnu1Jw2-dPzT2yL6Eg4hhp2B4vtcIjKeMG7nxnRR7SjjycFF7MymS1RSwtu1laovUp1jcBSgZFkTRS8wYb6dOBOaf3JuC2onCHVrHEw/s1600/bag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="McCormick and Schmickâs chocolate bag " border="0" data-original-height="1198" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHrgVrarASmbAE9DHB_ceeWiQuNW5Rd9Dtp8ubdnu1Jw2-dPzT2yL6Eg4hhp2B4vtcIjKeMG7nxnRR7SjjycFF7MymS1RSwtu1laovUp1jcBSgZFkTRS8wYb6dOBOaf3JuC2onCHVrHEw/s320/bag.jpg" title="" width="320" /></a></div>
<div>
<br /></div>
<div>
But if I do answer and the next question is, âWhatâd ya have?â then I REALLY hate this question. Three days after one sublime experience and one good and one not-so-great, itâs hard to remember specifics. Maybe itâs a great treatment of something I especially like. Maybe the drinks and the service were so good that a special glow shone upon the food, too. Maybe I was with a special friend and the world seemed right.</div>
<div>
<br />
The question is really about preference. And since I write about food, I should have standards and principles I adhere to on a consistent basis. Thatâs sorta why Iâm not too fond of Yelp and other critical formats out there â one, do people even know what theyâre talking about? Two, are they out for revenge? Or trying to get something free? Just wanting to be heard? One and only time there and they choose to go during Restaurant Week or Valentineâs Day? And by the way, why do we take strangersâ words as gospel?</div>
<div>
<br /></div>
<div>
Ok, done with rant.</div>
<div>
<br /></div>
<div>
<b>Rating the Favorite</b></div>
<div>
<b><br /></b></div>
<div>
The Association of Food Journalists offers guidelines for (truly professional, I guess) restaurant critics and/or reviewers which I think serve as a starting point for answering the best-ever, best-moderately-priced, best-hamburger-in-town, best-elegant-experience, best-last-time-I-went qualifications which are all wrapped inside the favorite question. They begin with some theoretically easy concepts, saying the goals of a critic should be to be fair, to be honest, to understand and illuminate the cuisine about which he or she is writing, and to look beyond specific dishes and experiences to capture the whole of a restaurant and its intentions.</div>
<div>
<br /></div>
<div style="text-align: left;">
Thereâs much more to this article, but when they talk about a rating system, theyâre really talking about a way to answer, Whatâs Your Favorite Restaurant? Here are their definitions: </div>
<div style="text-align: center;">
<br />
FOUR STARS<br />
(Extraordinary) Transcendent. A one-of- a-kind experience that sets the local standard.<br />
THREE STARS<br />
(Excellent) Superior. Memorable, high- quality food; exciting environs; savvy service; smart concept.<br />
TWO STARS<br />
(Good) Solid example of restaurant type.<br />
ONE STAR:<br />
(Fair) Just OK. A place not worth rushing back to. But, it might have something worth recommending: A view, a single dish, friendly service, lively scene.<br />
NO STAR:<br />
(Poor) Below-average restaurants.</div>
<div style="text-align: center;">
<br /></div>
<div>
To me, this should mean that very, very few restaurants would ever receive four stars. And it doesnât exactly provide a criterion. One thing that professional reviewers have going for them is a consistency in valuation. Itâs like a movie critic you trust, probably because you often have the same opinions as s/he does â you get to know what they see and how they value it. Thatâs one reason why random opinions arenât necessarily that valuable â unless, I suppose, you have a huge majority all saying the same thing. That can also be called âpiling on.â</div>
<div>
<br /></div>
<div>
While I knew that Zagat had changed their rating system a couple years ago, I had forgotten they became a Google company and missed the news that they now are owned by The Infatuation, a restaurant discovery platform. They rely on people answering questions on food, dĂ©cor and service, and moved from a 30 point rating system to one to five, five being the most favorable. Itâs very similar to the Association of Food Journalists but with five rather than four stars (or points). Personally I like the five pointer â maybe because it translates so well to grades, A down to F. I donât know which came first but their definitions are: </div>
<div>
<br />
4.6 - 5.0 Extraordinary to perfection<br />
4.1 - 4.5 Very good to excellent<br />
3.1 - 4.0 Good to very good<br />
2.1 - 3.0 Fair to good<br />
1.0 - 2.0 Poor to fair</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXdxSAT3o-LGxZnyHn2i9xbWRW-QIlRBE0T-WDr-JkAOM2r6cuhOv7gclrTeurMFYoNLXa3gkBv8vESynhpYPiXzXEQulrOjPwAn8fqW3x4RfdFUYjxXE-0mVOPsN9h7AQj4aPSg-q5UR/s1600/img_8148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Em Chamas" border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXdxSAT3o-LGxZnyHn2i9xbWRW-QIlRBE0T-WDr-JkAOM2r6cuhOv7gclrTeurMFYoNLXa3gkBv8vESynhpYPiXzXEQulrOjPwAn8fqW3x4RfdFUYjxXE-0mVOPsN9h7AQj4aPSg-q5UR/s320/img_8148.jpg" title="" width="213" /></a></div>
<div>
<br />
Zagat rates price as well from 1 to 4 dollar signs with one $ (inexpensive) to $$$$ (very expensive). Of course, what may seem very expensive to me may be only moderately expensive to you since these, like all ratings, remain subjective, too.</div>
<div>
<br />
Online, they run articles like âKansas Cityâs Best Restaurantsâ (which includes places like Webster House, Room 39, and Pierpontâs . . . but also includes The American, now special events only). But Zagat ratings, like Yelp, are based on ordinary people responding once. And we know that people often respond more when something negative happens rather than when theyâre pleased. Itâs the criticism vs. compliment syndrome. </div>
<div>
<br /></div>
<div>
<b>Not Professional Foodies</b></div>
<div>
<b><br /></b></div>
<div>
So I asked a couple of unbiased millennial friends of mine, Brooks Kimmis, a new resident physician in K.C. and Braden Katz, tech entrepreneur and funder of Brandit, what they thought about Yelp. Neither had ever submitted comments to the service and Brooks said, âIâm fairly hesitant to use Yelp prior to going to try a new place. If I want to try it, a Yelp review isnât going to change my mind. It does help me with pricing and when I want ideas of what to eat.â Braden agreed and he uses it when âtraveling and trying to find a place near our hotel.â</div>
<div>
<br /></div>
<div>
While there are certainly other ratings pages beyond Zagat and Yelp (Zomato [it was Urbanspoon], OpenTable, Dine.com, MenuPages, Google, The Infatuation, TripAdvisor, Gayot, Eat24, Restaurantica, for instance), both men felt customer comments are, or should be, helpful to restaurant owners. Braden comments that â...reviews are generally a good thing for improving the overall customer experience in any industry. Reviews force service providers to place much more value on each customer's experience as a bad experience obviously may turn away new customers and a good experience may bring in new ones.â</div>
<div>
<br /></div>
<div>
Brooks pointed to another aspect of the reviews that his friends enjoy: âIt's a fun way to feel engaged and connected, and in some cases to receive some nice perks. One of my friends always gets a kick out of it when a restaurant owner responds to her review or comments. But even for less avid users like me, it provides a quick way to view a menu or pricing, but also helps in the decision-making process of where to go for those particularly indecisive moments.â</div>
<div>
<br /></div>
<div>
Research bears them out that reviews can not only be useful and entertaining but they are important statistically to the restaurants. The Digital Restaurant points out the following on their website:<br />
âą Harvard Business School found that a one-star increase in a Yelp rating can lead to a nine percent increase in revenue.</div>
<div>
<br />
âą A report in the Economic Journal found that an increase of half a star on Yelp meant a restaurant was much more likely to be full at peak times.<br />
âą In a BrightLocal survey, 60% reported reading a review for a restaurant before they went.</div>
<div>
<br /></div>
<div>
<b>K.C. Experts </b></div>
<div>
<b></b><br /></div>
<div>
Restaurant owners are aware of the importance of being the âfavoriteâ and how social media can affect that. I asked four different owners or managers what they believe are the most (and least) important factors in making their restaurant a favorite. They are Sam Silvio of Em Chamas Brazilian Grill north of the river, Kris Brentano of Riccoâs Italian Bistro in Overland Park, Brandon Strick of The Westside Local and Nicole Alena of McCormick and Schmickâs. Owner Sam Silvio said you must provide, âA unique dining experience. It entertains as well as satisfies. This means great food, great variety, great service.â Part of what makes that experience, according to Kris Brentano, besides the great food is the âneighborhood feel and coziness of our restaurant.â General Manager Nicole Alena says that McCormickâs regulars pretty much remark on the chocolate bag, the view of the Plaza, and the service as to why this beautiful place is their favorite. Owner Brandon Strick says when people tell him Westside is their favorite, âThey always mention the quality and freshness of the ingredients â theyâre at fine dining level but in a casual and approachable setting â itâs comfy.â</div>
<div>
Food, of course, is key. Kris Brentano says that, âI always think that the food brings people in and the service or lack of cleanliness can drive them away.â Brandon Strick is also talking about food but in a slightly different way. He states that, âWith all aspects of the question being important, one rises to the top. If you can find consistency, chances of becoming a favorite restaurant grow exponentially. Nobody wants to take a gamble on inconsistency. Will it be good âthis timeâ will quickly become ânot that place any more.ââ </div>
<div>
<br />
Alena adds, âI believe that it takes all of the qualities that you mentioned (food, service, dĂ©cor, cleanliness, atmosphere, management, cost, consistency, quality for the money, etc.) to âmake a good restaurant.' The variable is that not all people are concerned about the same things. It's the guest perspective that makes a difference and no two guests are ever alike. If you were to ask ten other people, you would probably hear ten different combinations of those that you listed.â</div>
<div>
Silvio pointed out, âYou can have the best food in the world, but if service is bad, it can ruin the guestâs entire experience. They may give you another chance, but they wonât come back a third time. People come to a restaurant to relax and to not be stressed: they have enough tension all day long without spending money just to get stressed and upset because of poor service - even if it's only one time."</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0BCTr3DYms5Ft5ZbT_cX64lJhcK-voEZGpuu47-HvPLqTVNgH3XPIhAOgMp6Qb2quHEf-nXkT6cwT_dckZsPIye_qyejD5D34QyxgMampDfFwoYpb-ZwscZwELRWf9_Xel3ZJ5V12uty/s1600/IMG_33741001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ricco's Italian" border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0BCTr3DYms5Ft5ZbT_cX64lJhcK-voEZGpuu47-HvPLqTVNgH3XPIhAOgMp6Qb2quHEf-nXkT6cwT_dckZsPIye_qyejD5D34QyxgMampDfFwoYpb-ZwscZwELRWf9_Xel3ZJ5V12uty/s320/IMG_33741001.jpg" title="" width="320" /></a></div>
<div>
<br /></div>
<div>
Strick echoed this idea but added another variable. âFood and quality service must be present first; if it isn't good or consistent, people will not return. But before anything else is even considered, location matters. Nothing can overcome a cursed location. Everyone knows one of those spots where nothing can stay open for long. And the reverse is just as true. A great location can overcome many other shortcomings.â But of all the elements to create a favorite restaurant, design or dĂ©cor and location ranked below the other qualities for the four other experts.</div>
<div>
<br /></div>
<div>
Next time you get asked the fated favoritism question, by all means think about your own standards and what youâre basing your decision on. Think about why youâre being asked the question. Think about your personal star rating system. Then also think about the fact that everyone has different tastes. Your ânot hot enoughâ may be someone elseâs âblistery burning.â Or your âhappening atmosphereâ is anotherâs âtoo loud to hear myself, much less to talk.â (Donât you love that the word hear has the word ear in it?) Or that the server who always greets you with a happy smile was having a really bad day when your friend went.</div>
<div>
<br /></div>
<div>
One recent night my four friends and I were happily ensconced in the window table at a favorite haunt. I asked them the question of course. One said, âWell, my favorite near us is Red Snapper.â But I reminded her I didnât use location as a limiter, just favorite. She couldnât answer. Neither could anybody else but one said, âI like McCormickâs for the oysters.â Another said, âNo, Story for their fish.â âBest chicken livers ever â Rye.â Then the conversation further degenerated into a dish-naming bonanza as my question disappeared.</div>
<div>
<br /></div>
<div>
It probably disappeared because answering, âWhatâs your favorite restaurant?â is more complex than one might think. It evokes time, taste, companions, mood of the âcriticâ and the quality, creativity, preparation, and consistency and execution of the food and drink. To that, add service, ambiance, location, dĂ©cor, parking, cleanliness, noise level, and a million tiny details that go to create the one, singular or not, experience.</div>
<div>
<br /></div>
<div>
So, tell me what IS your favorite restaurant? </div>
</div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com1tag:blogger.com,1999:blog-429897804041262057.post-71111890629442435932018-09-10T07:32:00.000-05:002018-09-10T07:32:24.542-05:00One Great Chef: Matt Barnes<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">One thing I like and appreciate about the restaurant
industry is that it is possible to rise from dishwasher to chef to even owner over
a period of time.<span style="margin: 0px;"> </span>While Matt Barnes,
Executive Chef of <b style="mso-bidi-font-weight: normal;">Pierpontâs</b>, didnât
exactly do that, he did begin 13 years ago as a chefâs apprentice and through
his hard work, attention to detail, creativity and he added, luck, he managed
to, as he put it, âWork my way up for a great company in a great job.â</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_90PVHwwyzSNZslSTe4NalV0DwshhJTayCawfvzk0YF81jl0JJEmIwFUWkAeaSyOB5fbphDzLuLzIa9zyKDczTCABC9lY-OwEygrMbwUMgk49i7o9kR8D6K_U5O9PEOSwvCQLCmR4gRf/s1600/Matt+Barnes+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt=" Matt Barnes - Pierpont's Restaurant" border="0" data-original-height="1146" data-original-width="861" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_90PVHwwyzSNZslSTe4NalV0DwshhJTayCawfvzk0YF81jl0JJEmIwFUWkAeaSyOB5fbphDzLuLzIa9zyKDczTCABC9lY-OwEygrMbwUMgk49i7o9kR8D6K_U5O9PEOSwvCQLCmR4gRf/s320/Matt+Barnes+2.jpg" title="" width="240" /></a></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Matt and I sat in the iconic bar the other day, drinkless
alas but not deliberately as part of my less drink regimen.<span style="margin: 0px;"> </span>We talked about his position, his life, and
his restaurant â which he regards as too hidden away to be a KC regularsâ
spot.<span style="margin: 0px;"> </span>I have to say, I think Pierpontâs
has the most beautiful bar in town, and as I thoroughly perused the happy hour
and other menus, I concluded, like most of Kansas City should, that I ought to
come here more often.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">I asked him what was the hardest chunk of his work and he
said he thrives on creativity, loves the control heâs been given there, doesnât
mind the pressure, but itâs that he has a (great) kitchen full of strong
personalities from all different cultures.<span style="margin: 0px;">
</span>Itâs like a rambunctious family and he has to keep it all together â and
still be the kind of boss everyone wants to work for.<span style="margin: 0px;"> </span>But those occasionally clashing cultures also
provide another benefit to him â his favorite meals there are the ones the
âother guys make.<span style="margin: 0px;"> </span>Lamb barbacoa he says
was the best thing ever â or a pot of something from their country.<span style="margin: 0px;"> </span>Homestyle. <span style="margin: 0px;"> </span>Mostly, I eat as I go . . .â<span style="margin: 0px;"> </span></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">When heâs not at work, he and his family (wife plus a 9-year-old
son and 8-year-old daughter who just got her first knife) like to eat out at
all kinds of different and new places â reflecting that cultural awareness
which is now a part of his every-day life. He does some cooking at home â
mostly light pasta dishes for his picky eaters.<span style="margin: 0px;">
</span>But thereâs not much time to do that or much else other than family and
house since he works six or seven days a week and the hours are as grueling as
you might imagine.<span style="margin: 0px;"> </span>Just keeping up with
the changes in his industry and imagining new takes on dishes keep him busy. </span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">I asked Chef Barnes what people need to know about his
restaurant that they donât.<span style="margin: 0px;"> </span>He laughed
and said, âThat weâre here.â<span style="margin: 0px;"> </span>I looked
askance because to me everyone knows about this beautiful, iconic restaurant
sitting in Union Station.<span style="margin: 0px;"> </span>He said, âWe
have no signage outside.<span style="margin: 0px;"> </span>Tourists see us
more than Kansas Citians do.<span style="margin: 0px;"> </span>Weâre full
for special events or holidays but otherwise, I think we fall out of peopleâs
memory too easily.â<span style="margin: 0px;"> </span>He could be right --
who knew braised rabbit on the Pierpontâs menu has become such a staple he canât
take it off? Or that during happy hour (3-6 p.m.) you can get a filet, garlic
whipped potatoes, asparagus with cognac demi-glace for 15 bucks?</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">I said it once and Iâll say it again. We should all come
here more often.<span style="margin: 0px;"> </span></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><br /></span></span></div>
<span style="font-family: "calibri";"><span style="margin: 0px;"></span></span><br />
<h5 style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(68, 68, 68); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-style: none; border-top-width: 0px; color: #444444; font-family: Lato,helvetica,arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">
<span style="font-family: "calibri";"><span style="margin: 0px;">
Pierpont's
</span></span></h5>
<span style="font-family: "calibri";"><span style="margin: 0px;">
<div style="margin: 0px 0px 10.66px;">
<span style="background-color: transparent; color: #888888; display: inline; float: none; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
30 West Pershing </span><br />
<span style="background-color: transparent; color: #888888; display: inline; float: none; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Kansas City, MO 64108 </span><br />
<span style="background-color: transparent; color: #888888; display: inline; float: none; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Ph. (816) 221-5111 </span><br />
<span style="background-color: transparent; color: #888888; display: inline; float: none; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span><span class="restaurantAddressHint" style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(136 , 136 , 136); border-bottom-style: none; border-bottom-width: 0px; border-left-color: rgb(136 , 136 , 136); border-left-style: none; border-left-width: 0px; border-right-color: rgb(136 , 136 , 136); border-right-style: none; border-right-width: 0px; border-top-color: rgb(136 , 136 , 136); border-top-style: none; border-top-width: 0px; color: #888888; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">Located in Historic Union Station</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
</span></span>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
<a href="https://www.zomato.com/kansas-city/pierponts-at-union-station-kansas-city" target="_blank" title="View Menu, Reviews, Photos & Information about Pierpont's at Union Station, Crossroads Arts District / Crown Center and other Restaurants in Kansas City, Missouri"><img alt="Pierpont's at Union Station Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17125441/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>
</div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0Union Station, 30 W Pershing Rd, Kansas City, MO 64108, USA39.0853282 -94.58557839999997439.0822467 -94.590620899999976 39.0884097 -94.580535899999973tag:blogger.com,1999:blog-429897804041262057.post-83108324003888089372018-08-28T09:15:00.000-05:002019-04-16T06:08:21.134-05:00Waldo Thai Place<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="color: #1f497d; margin: 0px;"><span style="font-family: "calibri"; font-size: large;">Thai One On</span></span></div>
<div style="margin: 0px -12px 10.66px 0px;">
<span style="color: #1f497d; margin: 0px;"><span style="font-family: "calibri";">Kansas
City, our oh so international home, is lucky to have a number of Thai
restaurants.<span style="margin: 0px;"> </span>You may not be aware that
one of the very first was the original Thai Place on 87<sup>th</sup> Street in
old-ish Overland Park back in 1991.<span style="margin: 0px;"> </span>That
one was founded by Ann Liberda (still there, though it has a different owner
now) but Ann and her family, having begun way back in 1987, are probably the
best known Thai restaurateurs in Kansas City.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZegMSkqCr7HNwom-X-AfHBd3IwLBSgomHPvkpa4kPYh5taKMlu-NzeEqsxdTXA9V1Jlg58B3YKHwJgWdiSoev8Lg9RV4jE49p_VKp_qZvAO3KTZjKFbrF5Z2nofgsxod7gwtk6VWSMu9/s1600/chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Waldo Tai Place" border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZegMSkqCr7HNwom-X-AfHBd3IwLBSgomHPvkpa4kPYh5taKMlu-NzeEqsxdTXA9V1Jlg58B3YKHwJgWdiSoev8Lg9RV4jE49p_VKp_qZvAO3KTZjKFbrF5Z2nofgsxod7gwtk6VWSMu9/s320/chicken.jpg" title="" width="320" /></a></div>
<span style="color: #1f497d; margin: 0px;"><span style="font-family: "calibri";">So youâre definitely going to
want to try their latest endeavor.<span style="margin: 0px;"> </span>Itâs <b style="mso-bidi-font-weight: normal;">Waldo Thai Place</b> and Ann has worked
with son Ted and daughter-in-law Pam to open their newest on 85<sup>th</sup>
and Wornall.<span style="margin: 0px;"> </span>After a soft opening a few
weeks ago, theyâre now fully open, including cocktail service.<span style="margin: 0px;"> </span>Youâll see some favorites and some new
things, too and items will rotate according to whatâs in season.<span style="margin: 0px;"> </span>Theyâll even accommodate special requests. <span style="margin: 0px;"> </span>The food all looks amazingâand it is,
according to the one dish I tried --<span style="margin: 0px;"> </span>the
gaeng gai, which I canât exactly pronounce, but it is a coconut red curry with
chicken and all kinds of ingredients. This is not a hugely fancy place, but
itâs a definite great, and welcome, addition to the Waldo area. The buzz begins
. . .</span></span><br />
<span style="color: #1f497d; margin: 0px;"><span style="font-family: "calibri";"><br /></span></span>
<span style="color: #1f497d; margin: 0px;"><span style="font-family: "calibri";"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicqr5BnPD1Jk2Quh8FdIjFwr_Y60OxhLP4QpAA9pcH1Zc-TqCrE3HYSmAdbKMLEirE3OiBg0y4RGExTC8czknX3YJqKU6H5WbiYGzsfSTCfjV7NxmGdIFxHD12IGojj8OCQthc9PRvmVlt/s1600/interior.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Waldo Tai Place Interior" border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicqr5BnPD1Jk2Quh8FdIjFwr_Y60OxhLP4QpAA9pcH1Zc-TqCrE3HYSmAdbKMLEirE3OiBg0y4RGExTC8czknX3YJqKU6H5WbiYGzsfSTCfjV7NxmGdIFxHD12IGojj8OCQthc9PRvmVlt/s320/interior.jpg" title="" width="320" /></a></div>
<span style="color: #1f497d; margin: 0px;"><span style="font-family: "calibri";"><br /></span></span>
<span style="font-family: "calibri";"></span><br />
<h5 style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(68, 68, 68); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-style: none; border-top-width: 0px; color: #444444; font-family: Lato,helvetica,arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">
<a href="https://www.kcrestaurantguide.com/restaurant.php?id=406" target="_blank">Waldo Thai Place </a></h5>
<span style="background-color: transparent; color: #888888; display: inline; float: none; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
8431 Wornall </span><br />
<span style="background-color: transparent; color: #888888; display: inline; float: none; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Kansas City, MO 64114 </span><br />
<span style="background-color: transparent; color: #888888; display: inline; float: none; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Ph. 816-605-1188 </span><br />
<span style="background-color: transparent; color: #888888; display: inline; float: none; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
<a href="https://www.zomato.com/kansas-city/waldo-tai-place-crossroads-arts-district-crown-center" target="_blank" title="View Menu, Reviews, Photos & Information about Waldo Tai Place, Crossroads Arts District / Crown Center and other Restaurants in Kansas City, Missouri"><img alt="Waldo Tai Place Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18772705/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>
</div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0tag:blogger.com,1999:blog-429897804041262057.post-68875480058466830102018-08-13T10:06:00.000-05:002018-08-13T10:14:02.019-05:00Please, Sir <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "calibri";"></span><br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">When Dickensâ Oliver Twist said, âPlease sir, I want more,â
he was starving. Restaurants today often
hear a variation of this, but it has nothing to do with starving.<span style="margin: 0px;"> </span>Instead, itâs about their generosity to all the
many fund raisers for noble causes going on in this town all year long.<span style="margin: 0px;"> </span>Iâve been thinking about this, because as
part of Les Dames dâEscoffierâs and Jazz Ambassadors SupperClub<sup>2018</sup>,
on September 14<sup>th</sup>, (yes, small plug) weâve been asking several of
our favorites for these donations (like <b style="mso-bidi-font-weight: normal;"><a href="https://www.kcrestaurantguide.com/restaurant.php?id=627" target="_blank">GaslightGrill</a></b> which has both dinner AND jazz), about different ways to raise money. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73w8QfA1xlyITVEYZA6cHDWMYAtSoKQwAOgz0-MaL3xAx0yEWoiJ5E4LrXVQISAHQYF4rOuIZPSSjfDtAAPKM9XqADJ93Ftw57kE_C9ottw9ywAeeAzrPnnSznDxKJqHlRQg0VhdAhxqg/s1600/Untitled.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="254" data-original-width="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73w8QfA1xlyITVEYZA6cHDWMYAtSoKQwAOgz0-MaL3xAx0yEWoiJ5E4LrXVQISAHQYF4rOuIZPSSjfDtAAPKM9XqADJ93Ftw57kE_C9ottw9ywAeeAzrPnnSznDxKJqHlRQg0VhdAhxqg/s1600/Untitled.png" /></a></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">That took me to <b style="mso-bidi-font-weight: normal;"><a href="https://www.kcrestaurantguide.com/restaurant.php?id=12" target="_blank">BdâsMongolian Grill</a></b> which is pretty much a win/win as a fund-raiser.<span style="margin: 0px;"> </span>They have a Benefit Night which, once youâve
set it up there, you invite your supporters to visit the restaurant during a
specific day and time and a percentage goes back to the cause.<span style="margin: 0px;"> </span>Or you can have two guest grillers who face
off to your supporters whoâve bought a ticket for the event and then choose the
winner by a taste test.<span style="margin: 0px;"> </span>I heard about
this and then went to their <span style="margin: 0px;"><a href="http://www.gomongo.com/wp-content/uploads/18_FundraisingFlyerWeb.pdf"><span style="color: #0563c1;">website</span></a></span>
where thereâs more info.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">A slightly different take is all about having an event that
includes food and drink, sure, but also a sport. Iâm thinking Pickle N Chicken
in north Kansas City or the Char Bar in Westport or <b style="mso-bidi-font-weight: normal;"><a href="https://www.kcrestaurantguide.com/restaurant.php?id=819" target="_blank">Pinstripes</a></b> at 135<sup>th</sup> and Nall. For instance, Pinstripes
offers bowling and bocce and the space to have lots of people there either
participating or watching â and always eating good food.<span style="margin: 0px;"> </span>Drinking may also be involved.<span style="margin: 0px;"> </span>I especially love bocce because you can play
with a drink in one hand and the only real exercise involves bending over to
pick up the ball.<span style="margin: 0px;"> </span>My kind of sport.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Especially if itâs for a good cause.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span></div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0tag:blogger.com,1999:blog-429897804041262057.post-560220569344087082018-07-25T19:28:00.001-05:002018-07-25T19:28:39.570-05:00Kansas City Restaurant Gift Certificates<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/GEleD9gfFEk" width="480"></iframe>Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0tag:blogger.com,1999:blog-429897804041262057.post-71030855991083611532018-07-24T07:05:00.004-05:002018-08-07T06:30:23.330-05:00Porto do Sul<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">Re-Discovering
Reason <o:p></o:p></b></div>
<br />
<div class="MsoNormal">
The other day, despite not being all that hungry, I stopped
by <b style="mso-bidi-font-weight: normal;">Porto do Sul</b> in sunny southern
Overland Park. No real reason â just hadnât been in for a while. <span style="mso-spacerun: yes;"> </span>I was so pleasantly surprised I thought Iâd
tell you about it.<o:p></o:p></div>
<div class="MsoNormal">
<div style="text-align: left;">
</div>
<br /></div>
<div class="MsoNormal">
First, Iâm not sure I really knew I didnât have to eat a
whole bunch!<span style="mso-spacerun: yes;"> </span>You know the feeling . . .
if youâre buying dinner for 49 bucks for 17 cuts of meat and a huge harvest
table of all kinds of assorted side (and main) dishes, you feel like you gotta
eat lots.<span style="mso-spacerun: yes;"> </span>Buffet fever I call it.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90SSWfnosOCrWDkpbI8k1DeCq2IZprbWKSZBOOS0L_wcdoBBpAaVQWohqnmX01XqWak_zQF6e4jj2kr4rgtjMPhMSK1LcjWs35k130-kGGCaN7n7KziokiBSHp1qfPF60ACAVS71qVAc6/s1600/Edson+and+Leonice.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1500" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90SSWfnosOCrWDkpbI8k1DeCq2IZprbWKSZBOOS0L_wcdoBBpAaVQWohqnmX01XqWak_zQF6e4jj2kr4rgtjMPhMSK1LcjWs35k130-kGGCaN7n7KziokiBSHp1qfPF60ACAVS71qVAc6/s320/Edson+and+Leonice.jpg" title="Porto do Sul" width="320" /></a>But I learned I could also try some Brazilian favorites
starting at just $12.50 for lunch or dinner.<span style="mso-spacerun: yes;">
</span>Things like the picanha house special which is a sirloin sandwich on
their famous cheese bread and their special Porto sauce for $13. Or their
churrasco plate with sirloin slices, bacon-wrapped chicken, sausage and pork
loin grilled with parmesan cheese and two slides for $17.<span style="mso-spacerun: yes;"> </span>Ok, thatâs a lot â but my friend and I split
it.<span style="mso-spacerun: yes;"> </span>They have a quinoa salad with either
grilled shrimp or chicken for $12.50 â honestly, whereâs a similar lunch for
that little?<span style="mso-spacerun: yes;"> </span>And itâs not heavy â I
could really justify it as summertime eating.<span style="mso-spacerun: yes;">
</span>There are many more choices, too.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Something else I didnât know: they also have take-out at
various price and quantity levels.<span style="mso-spacerun: yes;">
</span>Theyâre being very creative in recognizing who their customers are and
what they want.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My final discovery is what theyâve done with the space.<span style="mso-spacerun: yes;"> </span>They turned the huge bar into a huge private
dining room for parties of up to 140 happy diners, called the Rotunda
Room.<span style="mso-spacerun: yes;"> </span>The Cellar Room seats 65.<span style="mso-spacerun: yes;"> </span>I really liked their bar before, the new bar
area is to the right when enter and itâs just as cool. And they have a very
affordable and hugely tasty bar menu.<span style="mso-spacerun: yes;"> </span>And
any time of year, try their scotch old-fashioned.<span style="mso-spacerun: yes;"> </span>Oh my. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Iâm glad I accidentally learned so much.<span style="mso-spacerun: yes;"> </span>If you haven't been to Porto do Sul lately,
you need to go. Now. <o:p></o:p></div>
<br />
<br />
<div>
<h5 style="background: rgb(245, 245, 245); border: 0px; color: #444444; font-family: Lato, helvetica, arial, sans-serif; font-size: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<a href="https://www.kcrestaurantguide.com/restaurant.php?id=833" target="_blank">Porto do Sul</a></h5>
<span style="background-color: whitesmoke; color: #888888; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px;">11900 Metcalf Avenue </span><br />
<span style="background-color: whitesmoke; color: #888888; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px;">Overland Park, KS 66213 </span><br />
<span style="background-color: whitesmoke; color: #888888; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px;">Ph. (913) 283-9180 </span></div>
<div>
<span style="background-color: whitesmoke; color: #888888; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px;"><br /></span></div>
<div>
<span style="background-color: whitesmoke; color: #888888; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px;"><br /></span></div>
</div>
<a href="https://www.zomato.com/kansas-city-ks/porto-do-sul-overland-park" target="_blank" title="View Menu, Reviews, Photos & Information about Porto Do Sul, Overland Park and other Restaurants in Kansas City, Kansas"><img alt="Porto Do Sul Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18233248/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>
</div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0tag:blogger.com,1999:blog-429897804041262057.post-41069289117015544422018-06-29T15:18:00.000-05:002019-04-15T17:08:45.447-05:00Life of a Restaurateur<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
The Glitzy and Glamorous Life of a Restaurateur</h2>
<br />
Comfortably ensconced in my padded chair, I daintily sip a glass of good summer rosé and peruse the elegant menu. Ooh, I think, I could own a restaurant like this. It would be sooo cool. So very fab.<br />
<br />
So glamorous. So glitzy. So satisfying. Surrounded by creative people, I would oversee delicious food and drink and my customers, no, guests, would heap praise upon me by the giant spoonful. I would go all over the world tasting other menus. I would hob nob with the rich and famous. Maybe a TV show even. Of course a cookbook. At least on the radio.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVr3PlBRr4ZFHH0JsP5DhlsKX12_Tx_rqpvogJUX1N_ilQljnyFhzBLdRAGRZPAgfcjVEilSkaucMFBNj5xPFLEqdJYNQk2d7pLO-BCVqI3oN-rGPNJLL7_dZ-5PUX9oZ_lQubrl6daIk8/s1600/cindy.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="600" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVr3PlBRr4ZFHH0JsP5DhlsKX12_Tx_rqpvogJUX1N_ilQljnyFhzBLdRAGRZPAgfcjVEilSkaucMFBNj5xPFLEqdJYNQk2d7pLO-BCVqI3oN-rGPNJLL7_dZ-5PUX9oZ_lQubrl6daIk8/s320/cindy.png" title="Cindy" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cindy McClain and her team have been injecting energy in the Independence Square since 1999.</td></tr>
</tbody></table>
<br />
<b>Aaaawk! Screeeeech! Crash! Stop. </b><br />
<br />
Thatâs the sound of reality breaking the window glass of my dreams.<br />
Ask any restaurant owner, any executive chef, about the glamour and excitement of running a restaurant -- and theyâll laugh. Somewhat hysterically. Other than for the sacred few on the grueling Food or Cooking Channels, the Travel Channel, the Food Network, the Asian Food Channel and who knows how many others, my visions are not even close to the actual restaurant world.<br />
<br />
<b>Itâs Hard Work </b><br />
<br />
If youâve been in a restaurant at a happy time, with patrons smiling, food being devoured, polite camaraderie surrounding you (and who hasnât in Kansas City?), you might think this surface is what the business is all about. Itâs so much more â and this final happy eater scene is the culmination of more time and work than most of us can imagine. And Iâm not even talking about starting a restaurant here, especially since the numbers indicate that 60% fail in their first three years, Iâm just talking about what it takes to run one.<br />
<br />
Iâm also not going to talk about capital requirements to keep a restaurant running. Thatâs inevitably an issue for any restaurant, even those that seem to be thriving. Starting a restaurant runs from around $3,000 to $4,000 per seat, according to one restaurant survey at Restaurantowner.com. One owner I spoke with for this article said he was stunned over what it took to build out a space now. Rent is a huge nut to crack sometimes and practically always one of the top three expenses.<br />
<br />
<b>It's Long Hours</b><br />
<br />
But to really begin, just look at time. Most restaurants are open at least six days a week. Many, seven. If theyâre not open for breakfast at six or seven in the morning, theyâre open by 11 a.m. for lunch. And they close at ten or 11:00 p.m., later on weekends usually. The owner, executive chef, or key manager is there for most of those hours. And if they own more than one, while it may not be double, I guarantee itâs still more hours. Unless maybe, you own five or more â and then you have âpeopleâ â and then, I hear, your problems are sometimes slightly different â but theyâre definitely still problems and stress and sleepless nights.<br />
<br />
Your work is all-consuming and it ranges from hiring, a continual process, planning the changing menus, sourcing the food and drink, maintaining and updating your space to getting the compressors fixed and responding to complaints. Thereâs much, much more.<br />
<br />
<b>Itâs the Menu</b><br />
<br />
First, the menu. This seems simple. If youâre a steak restaurant, you serve steak. If youâre a sushi, you serve fish. If youâre down-home country food, thatâs what you fix. The executive chef determines the menu and then itâs served, right? No, not exactly. There are a hundred complexities tied up in these decisions. One of the biggest is cost and what you can charge.<br />
<br />
Once youâve decided what you think you want to serve, you then face a myriad of issues. Pricing, for instance, is key. One owner I know has different drink prices among his several restaurants because liquor taxes vary in each county. Another, Chris Cozzi, managing partner of two <b><a href="https://www.kcrestaurantguide.com/restaurant.php?id=12" target="_blank">BDâs Mongolian Grill</a></b> locations on both sides of the state line, wryly notes he (or anyone) can only predict food costs to a certain extent. If there are unforeseen natural events such a flood or drought, that impacts produce costs, he doesnât change pricing. But he says, âI donât pull any items if the price increases because I want the guests to have the experience that they are used to. I just eat the cost.â He continues, âI used to worry about it but I canât change anything, so now I worry about it less. It is what it is.â And both his restaurants have the exact same pricing, even if taxes and labor costs are different, which they are. He says he doesnât want to confuse or upset his guests.<br />
<br />
Pricing may also affect portions if restaurants feel they canât raise the price enough to cover their costs. This became very clear to me the other night. Three friends and I were dining at a good restaurant with an extensive wine list. All three of them got the same trendy salad â which for $9 each, were about the size of a small saucer. What I donât know is if that were a conscious pricing and sizing decision or theyâd run out of salad. I do know my friends were not happy.<br />
<br />
Another chef I know says that when she came to town, she was startled by the amount of food Midwesterners not only could eat, but what they seemed to demand. She continued serving relatively small amounts of food (at high prices at this high-end restaurant) and she shrugged and said, âI will always give them more if they ask.â Of course, we typically donât ask (too polite I suppose or we donât want to seem piggy) but instead, after enough complaints, the portions became larger. Pricing, sizing, sourcing, menu breadth, availability, tradition, changes to keep a menu fresh, seasonal variations â all are important decisions even before the ingredients and preparations are resolved.<br />
<br />
Another is keeping up with the trends. Remember when suddenly every salad in the world was kale? How did that happen and how much kale do you order? If Brussel sprouts are suddenly on every menu, or mac and cheese or molten chocolate cake? Whatâs next? Restaurants now have to keep up with ever-changing trends. Steak houses now serve merlot cut (cowâs heel) or the Las Vegas strip (oh heresy, but this is the cowâs shoulder). Vegetables are suddenly centerfolds. Street food becomes new inspiration. Restaurants have to pay attention to what their patrons may be seeing on TV or in their travels.<br />
<br />
<b>No, Itâs the Staff</b><br />
<br />
Most restaurant owners agree that their number one issue is staffing. It probably always has been but some owners find it even more arduous today. Cindy McClain, co-owner of ten establishments in Indepen-dence Square and in the business for twenty years beginning with their signature restaurant, <a href="https://www.kcrestaurantguide.com/restaurant.php?id=202" target="_blank">Opheliaâs</a>, is blunt. âThe Millennial issue is real. They just donât want to work as much others used to. Theyâre fine. Theyâre smart. They have good ideas and do a great job when theyâre here. But when theyâre done, theyâre done. No extra shifts. Nothing but what they were hired for. Thatâs definitely an attitude change Iâve seen over the years.â Sheâs working on their learning curve and the âjob as experienceâ â as long as thereâs something new, something to learn, they stay, she says.<br />
<br />
Another owner, who declined to be identified, also agreed with her assessment. He believes the work ethic has changed substantially. Climbing up from dishwasher through the ranks doing every job, working extra hours are not typically something people are willing to do. He also bemoans cell phones and trying to keep employees from using them instead of instantly paying attention to customers. But he points out how very integral training and team work are in his business because without it, â. . . even if the food is great, if it arrives cold or out of order, if their glass is left empty, people are unhappy.â None of these owners disagree with that.<br />
Chris Youngers, co-owner of <a href="https://www.kcrestaurantguide.com/restaurant.php?id=484" target="_blank">CafĂ© Trio</a>, affirms that the labor pool has changed, but notes something different. He says his people like the typical line cook are â. . . more driven. More proud. They want more. Thatâs both good and bad. Theyâre very serious and often want to quickly move on to some place that serves more cutting-edge food with a âcelebrity chefâ they feel they can learn from.â Another issue is that there is a labor shortage, especially of experienced staff. âEven five years ago, if someone was great with customers but not a good employee especially (unreliable, causing strife, not being a team player), I could move them along because I had someone good waiting. Not true now.â<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ownTvQj8DJMP7kZY0jWmep_pCifEqOoCOEE3QOM0dy4QTs1COrAVCoVHiPcpyakJFXe-uj15qiqEErLlqBfKPmE0ZtJax6SQYYC4VKMXUDHut0cPUnvylXoqSZW4bl_kzR0gp0CA7J99/s1600/GW-CW+in+cable+car.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ownTvQj8DJMP7kZY0jWmep_pCifEqOoCOEE3QOM0dy4QTs1COrAVCoVHiPcpyakJFXe-uj15qiqEErLlqBfKPmE0ZtJax6SQYYC4VKMXUDHut0cPUnvylXoqSZW4bl_kzR0gp0CA7J99/s320/GW-CW+in+cable+car.JPG" title="Piropos" width="320" /></a>Another permutation is that independent restaurants may have special needs. Gary Worden, who owns <a href="https://www.kcrestaurantguide.com/restaurant.php?id=624" target="_blank">Piropos</a> with wife Cristina, notes that chain restaurants may have more resources, can sometimes offer more benefits, but also donât often donât have such a personal touch with their employees â there itâs more âburn and churn.â âWe need people to understand authentic Argentinian food,â he says. âAs a specialty restaurant, our patrons may expect more.â He also gives a shout-out to his âolderâ servers â âThey donât go out and party late into the night, they go home, they come to work on time, and they earn good money.â He admits to generalizing. <br />
<br />
<b>Itâs the Customers </b><br />
<br />
In the restaurant business, that customer service must make the customer happy is a no brainer. A good server can make a mediocre meal acceptable and come-backable. That takes us back to selection, training, and keeping the staff person happy as well.<br />
<br />
From the diner who asks a thousand questions about one dish and then chooses another to the perpetually dissatisfied grump (why is he eating out anyway if only his mother can fix this dish?), dealing with people is a huge part of the job.<br />
<br />
Youngers says that when he got into the business in 2004, âWe thought food was most important. Thatâs just the price of admission. It all comes down to running the business well and the service.â He repeated what is often said, âGood food canât save a bad experience.â<br />
<br />
<b>Itâs the Talk</b><br />
<br />
Sometimes Iâll mention a restaurant to a friend and heâll say, âGosh, we havenât been there for years. I never think to go there.â And they like the restaurant. Thatâs where marketing comes in and that has certainly changed in the last 20 years. And now, technology has changed the marketing as well.<br />
<br />
A lasting restaurant has a specific position in the marketplace. That begins with a business plan and then costs must be controlled, profit margins managed, and a million business decisions must be made, almost every day. The very first thought item goes back, probably, to those food choices, because most restaurants want to be known â their brand is their unique food.<br />
<br />
Serving fabulous French food like <a href="ttps://www.kcrestaurantguide.com/restaurant.php?id=356" target="_blank">CafĂ© Provence</a> or <a href="https://www.kcrestaurantguide.com/restaurant.php?id=149" target="_blank">Le Fou Frog</a> or with a bit of a twist like <a href="https://www.kcrestaurantguide.com/restaurant.php?id=824" target="_blank">Charisse</a> or <a href="https://www.kcrestaurantguide.com/restaurant.php?id=276" target="_blank">Tatsuâs</a>, for instance, is a distinction that attracts. People are willing to try different culturesâ recipes more and more every day in Kansas City â which has, some say, been promulgated by all the food shows on TV. Others can add additional features â being in a beautiful and historic train station for instance, like <a href="https://www.kcrestaurantguide.com/restaurant.php?id=738" target="_blank">Pierpontâs</a>. Or having a fabulous location overlooking the Plaza with a year-round enclosed patio now, like CafĂ© Trio. Or Piroposâ view of the city.<br />
<br />
It's no longer just word-of-mouth. Now it's a fearsome development called Yelp or a site like it. Sometimes a restaurant may deserve a bad review, true. But basing a judgment on just one experience really isnât fair. And sometimes diners seem to be absolutely unforgiving.<br />
Technology has played an increasingly big role in the last ten years. âSocial media is a game changer. We used to have written comment cards, which are still valuable,â said Worden. âBut there must be 20 sites now where people leave comments. Some want to be a food critic but donât understand the restaurant business, but thatâs true in all things. Some people seem to live to write on the internet. Sometimes theyâre correct â when youâre serving 60-70,000 meals a year, even a 1% fail rate hurts. You try to make corrections on site but some people really do hide until they get to their computer.â<br />
<br />
Reservations have changed as well â itâs so easy to make them electronically. People make reservations for a special night at five restaurants, then choose one and donât tell the four theyâre not coming. âRestaurants compensate by overbooking, just like the airlines. And two people eat faster than four. And four faster than six. Or Mondays are usually slow but suddenly, for no reason, thereâs 100 people here instead of 40. Thereâs a real art to forecasting, but youâre just not always right.â<br />
So if your reserved table isnât available the second you enter the restaurant, have a little empathy. Or have you ever been late to your table, holding up the next diners? Obviously, even a simple thing like a reserved table isnât that simple.<br />
<br />
<b>Itâs a Dance </b><br />
<br />
So with all the hard work, the long hours, the people challenges, the changes and trends, the search to keep and find new customers, is it really glamorous to own a restaurant? Although he laughed when I asked him this question, Worden who also owns a monthly magazine called Restaurant Start Up & Growth which he uses sometimes to solve his own restaurant challenges, told me, âWell, it can be great from an ego and social point of view. Some guys do hit it big, but they usually own several restaurants at least. I get to meet a whole lot of people. Iâm glad we did this, but we had no concept of what weâd be doing. Cristina still wants to slap me for saying before we bought in, âWhat can be so hard about owning a restaurant?â Weâve found out.â<br />
<br />
Chris Youngers smiled and said, âItâs been more than I thought. We were 30 when we got into it. Itâs taken time to come to grasp all it takes. Weâre still here every moment. Our social life is our customers and our staff. I wouldnât trade that. But if I had a son or daughter, Iâd say no . . . go find something else. You do make a sacrifice in your personal life.â <br />
<br />
I liked how Cindy McClain of Indepen-dence Square summed it up when she said, after talking about all the problems, the issues, the people, the challenges, âI have to have eyes in the back of my head. My head has to swivel like Sybilâs. Itâs 24-7, 7 days a week. But if youâre an adrenaline junkie, it's fun, it's fast. It's a dance.<br />
<br />
#DidYouKnow<br />
<br />
Half of all adults have worked in the restaurant industry at some point during their lives.<br />
âą 1 in 3 Americans got their first job experience in a restaurant.<br />
âą There are 1 million + restaurant locations in the United States.<br />
âą 9 in 10 restaurants have fewer than 50 employees.<br />
âą 7 in 10 restaurants are single-unit operations.<br />
<br />
Source: National Restaurant Association web site </div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com2tag:blogger.com,1999:blog-429897804041262057.post-89672377068843863452018-06-25T07:04:00.001-05:002018-06-25T07:04:20.809-05:00Itâs an Adventure!<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
<span style="font-size: large;">Since it was cool, even if rainy, at long last this week, I
took some friends on the streetcar and we ate at <i style="mso-bidi-font-style: normal;">il Lazzarone</i>, a not so new anymore pizza place in the city market.
What struck me most was that three of them hadnât been on the street car and
that the entire excursion could be considered an adventure â which one kept
exclaiming it was.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"><span style="font-size: large;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;">What if we started looking at all such trips as
adventures?<span style="mso-spacerun: yes;"> </span>Life would be so much more
exciting.<span style="mso-spacerun: yes;"> </span>And even if youâre going to a
familiar place, you can turn it into an exploration. For instance, one HOT day
last week, I was at <i style="mso-bidi-font-style: normal;"><a href="https://www.kcrestaurantguide.com/restaurant.php?id=335" target="_blank">McCormick and Schmickâs</a></i>.<span style="mso-spacerun: yes;"> </span>No way was I going to sit outside.<span style="mso-spacerun: yes;"> </span>Yet there was a breeze, hot again, but we
braved the heat and decided to sit on their lovely patio, ordered a tropical
drink and then their fresh strawberry lemonade, ate the perfectly seared bigeye
ahi tuna and despite the cars, I pretended I was in Hawaii.<span style="mso-spacerun: yes;"> </span>It certainly all felt tropical â and I felt
better about my more exotic excursion all evening long.<span style="mso-spacerun: yes;"> </span>(Then I went home and took another shower.)<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvUim3qPULrOVr1n5VQ_stP7JW8lLuspfqkOOJpWNpDCg4mzPjWR9gcAcDgtZZCsSoKXnbF5Kzy3z6lpd0FN4isOKzvi_50uv96Nkk4kSjnR48_DHureTyqWT36txNtP05z5Uulit8rfF/s1600/IMAG0630.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="957" data-original-width="1600" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvUim3qPULrOVr1n5VQ_stP7JW8lLuspfqkOOJpWNpDCg4mzPjWR9gcAcDgtZZCsSoKXnbF5Kzy3z6lpd0FN4isOKzvi_50uv96Nkk4kSjnR48_DHureTyqWT36txNtP05z5Uulit8rfF/s640/IMAG0630.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Another recent journey was to <i style="mso-bidi-font-style: normal;">Swordfish Tomâs</i> with some of my friends from Les Dames dâEscoffier.<span style="mso-spacerun: yes;"> </span>Itâs a speakeasy off 18<sup>th</sup> Terrace
downtown and several of us had never been there before.<span style="mso-spacerun: yes;"> </span>Itâs a bit hard to find â which made their
specialty cocktails all the better.<span style="mso-spacerun: yes;">
</span>Delicious concoctions in an unexpected venue made me feel like I was in
prohibition days, without the gangsters.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyrCQPLfRuUKPrXoxt3sOzBoynQi6KjHCZuslPsMn3IVAyiHXQljLl-iNJc5XTvpdfLjnGqLvJJii0MKdW67e1dnQg5z9y0eYhu9RmpiZfB58lpsNwF3AvaqKiLkzY5QA7485u-bIRYWfw/s1600/grilled-tilapia-mango-salsa-plate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="733" data-original-width="1024" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyrCQPLfRuUKPrXoxt3sOzBoynQi6KjHCZuslPsMn3IVAyiHXQljLl-iNJc5XTvpdfLjnGqLvJJii0MKdW67e1dnQg5z9y0eYhu9RmpiZfB58lpsNwF3AvaqKiLkzY5QA7485u-bIRYWfw/s640/grilled-tilapia-mango-salsa-plate.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">There are places I keep saying I want to try but
procrastinate.<span style="mso-spacerun: yes;"> </span>Why?<span style="mso-spacerun: yes;"> </span>I dunno.<span style="mso-spacerun: yes;">
</span>This summer is the time to experiment.<span style="mso-spacerun: yes;">
</span><span style="mso-spacerun: yes;"> </span>Iâve decided, to have more
adventures.<span style="mso-spacerun: yes;"> </span>Research new-to-me places,
re-look at the familiar, go to a special wine dinner for an evening to
remember, change up what I do.<span style="mso-spacerun: yes;"> </span>Something
as simple as if you mostly eat out on the weekends with the crowds, go on a
Monday or Tuesday â a far more leisurely experience. Taste something youâve
never been willing to attempt in a favorite restaurant.<span style="mso-spacerun: yes;"> </span>Think about eating out as an usual experiment
whose outcome is not pre-determined. Adventures are definitely available in
Kansas City â if only we look for them! </span><o:p></o:p></div>
<br /></div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0tag:blogger.com,1999:blog-429897804041262057.post-87085056657741290592018-06-14T06:46:00.000-05:002018-07-09T08:46:45.833-05:00Sushi<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
<b><span style="color: black; font-family: "arial" , "sans-serif"; font-size: 13.0pt;">THE FACTS</span></b><span style="color: black; font-family: "calibri" , "sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal">
<b><span style="color: black; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";"><br /></span></b>
<span style="font-family: "arial" , sans-serif; font-size: 12pt;">America has become a
sushi-loving nation since sushiâs west coast expansion after World War II when
it was considered a delicacy enjoyed mostly by celebrities and other movers and
shakers. By the late 1970s sushi restaurants were booming throughout California
and spreading throughout the country. Today, sushi has become an American staple
for everything from dining out to dinner parties to cocktail happy hours.</span><br />
<span style="font-family: "arial" , sans-serif; font-size: 12pt;"><br /></span>
<b><span style="color: black; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">Sushi was a street food</span></b><span style="color: black; font-family: "calibri" , "sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">Sushi began in the 1830s as a fast food sold at
streetside stands in a place called âEdo,â modern day Tokyo. Because there was
no refrigeration, fish was typically marinated to prevent spoilage. By the late
1890s, ice making machines and other refrigeration systems were used to keep
sushi fresh.</span><span style="color: black; font-family: "calibri" , "sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfuJGtMZViGfhown_PkOikKtZeihpwzBEpeen2CS1zCDOy6Q6xk0TlXhCRC1TTFIP-6CazEPQOlOKMONqbZozY_Ek7iGSPhjSyjqsAA8eG9WAOvtNi7_DBUtjPDHeAjhq81GlfEObeMSK/s1600/boat.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="497" data-original-width="694" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfuJGtMZViGfhown_PkOikKtZeihpwzBEpeen2CS1zCDOy6Q6xk0TlXhCRC1TTFIP-6CazEPQOlOKMONqbZozY_Ek7iGSPhjSyjqsAA8eG9WAOvtNi7_DBUtjPDHeAjhq81GlfEObeMSK/s640/boat.jpg" title="Saki Restaurant" width="640" /></a></div>
<br /></div>
<div class="MsoNormal">
<b><span style="color: black; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">Most sushi is actually maki or nigiri</span></b><span style="color: black; font-family: "calibri" , "sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">Sushi comes in many forms, including cone-shaped
rolls known called temaki and a rice bowl topped with fish referred to as
chirashi. Typically, when Americans refer to âsushi,â they are talking about
nigiri, which is raw fish atop a bed of rice, or maki, which is rolled in
seaweed (or nori) and rice and sliced.</span><span style="color: black; font-family: "calibri" , "sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: black; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">Salmon sushi was invented in the 1980s</span></b><span style="color: black; font-family: "calibri" , "sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">Salmon isnât native to Japan. A delegation from
the Norwegian fishing industry visited Japan in the 1980s to propose its use as
a sushi delicacy, and the rest is history. Another little known fact: salmon is
actually a fatty whitefish that gets its pink color from eating
crustaceans. </span><span style="color: black; font-family: "calibri" , "sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: black; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">The California Roll is all-American</span></b><span style="color: black; font-family: "calibri" , "sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #282f2f; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">âInside-out rolls,â the ones with sushi on the
inside and seaweed and sticky rice on the outside, are not traditional in
Japan. They are entirely an American creation. Arguably the most popular of
these, the California Roll, was first created in 1963 by Ichiro Mashita at the
Tokyo Kaikan restaurant in Los Angeles. The roll featuring King crab, avocado
and mayonnaise didnât get its name until the 1980s. Mashita put seaweed on the
outside of the roll after noticing Americans were peeling it off and afraid to
eat it.</span><span style="color: black; font-family: "calibri" , "sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: black; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">The perfect rice is hard to come by</span></b><span style="color: black; font-family: "calibri" , "sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">Perfect sushi rice is made with a delicate
balance of water, cooking time, room temperature and humidity, and mixing
technique. The best temperature for sushi rice is body temperature, and a
wooden container is best suited for keeping the right temperature and
moisture balance. While sushi rice needs to be served just above room
temperature to stay sticky enough to travel by chopsticks to the mouth, the
grains should separate on the palate. That means sushi chefs must strike the
perfect balance of tightness when packing the inner and outer layers.</span><span style="color: black; font-family: "calibri" , "sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<br />
<br /></div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0tag:blogger.com,1999:blog-429897804041262057.post-27007974912164914402018-06-11T07:30:00.001-05:002018-06-11T07:31:18.391-05:00Happy Hour on the Plaza<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
5 Great Reasons to Happy Hour on the Plaza</h2>
<span style="font-size: large;">Friend Nancy and I went to <b style="mso-bidi-font-weight: normal;">Café Trio</b> this week and it reminded me I need to come here more
often.<span style="mso-spacerun: yes;"> </span> </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">There are several reasons for this brilliant assessment. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1. The food and drinks are VERY good. And there are so many choices â including soups and salads which you seldom see on a happy hour menu. I went for the chicken livers and they were great and plentiful â and I am an expert on chicken livers, at least eating them. But thereâs also excellent truffle fries, flatbread, fried chicken, mussels, crab cakes and steak burgers â 14 different items right now. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLEEBZFlv9Pc1CB0W3mvn2CqolNvbeJAxcl35WGIXDxkfEUP9lG_wK7hm3YCW2e6CtKXrtWm5csppUAU8LOn3rqieesxXImCFJb7JtUXYIitmBah7zzByuXTFIkUhBD7QwbrjGPgrg9Nz/s1600/Cafe+trio+3+MVIMG_20180605_173159.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1372" data-original-width="1600" height="547" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLEEBZFlv9Pc1CB0W3mvn2CqolNvbeJAxcl35WGIXDxkfEUP9lG_wK7hm3YCW2e6CtKXrtWm5csppUAU8LOn3rqieesxXImCFJb7JtUXYIitmBah7zzByuXTFIkUhBD7QwbrjGPgrg9Nz/s640/Cafe+trio+3+MVIMG_20180605_173159.jpg" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2. The prices are REALLY reasonable -- $4 well drinks and wine, $5 martinis, $3 beers. Their food features range from $5 to maybe $8 and these are good sized portions, folks. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3. They have a GREAT location with their OWN parking. Itâs the Plaza and you can easily park there. Whoo-Hoo. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NXqxMRsn66pIS8E3hSOPENHErzvgsEmNV0xze54KjhxR4oiLpYCAFUGiHaQk43ZctmAR8JEo5KVtlrkjEeGQyc9oBZYsoYNQozqMOTHOe4sCZocaT2lnChiwg22IvxBx0gGpNdixywjk/s1600/Cafe+Trio+5+MVIMG_20180605_173213.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1103" data-original-width="1600" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NXqxMRsn66pIS8E3hSOPENHErzvgsEmNV0xze54KjhxR4oiLpYCAFUGiHaQk43ZctmAR8JEo5KVtlrkjEeGQyc9oBZYsoYNQozqMOTHOe4sCZocaT2lnChiwg22IvxBx0gGpNdixywjk/s640/Cafe+Trio+5+MVIMG_20180605_173213.jpg" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">4. They have TERRIFIC ambiance inside and a WONDERFUL deck (heated in the winter, cooled to bearable on our tropical days) that on what is normally a slow Tuesday in other places, was busy but not loudly boisterous. You could talk to your companions. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">5. Our server was DARLING, attentive despite the crowd, and had opinions. Iâm generalizing here, but if theyâre all like him, or even mostly like him, your time at CafĂ© Trio will be equally as happy.
</span><br />
<span style="font-size: large;"><br /></span>
<br />
<h5 style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto; border: 0px none rgb(68, 68, 68); color: #444444; font-family: Lato, helvetica, arial, sans-serif; font-size: 14px; font-variant-east-asian: normal; font-variant-numeric: normal; margin: 0px; outline-style: none; outline-width: 0px; padding: 0px; vertical-align: baseline;">
<a href="https://www.kcrestaurantguide.com/restaurant.php?id=484" target="_blank">Cafe Trio </a></h5>
<span style="color: #888888; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px;">
4558 Main Street </span><br />
<span style="color: #888888; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px;">
Kansas City, MO 64111 </span><br />
<span style="color: #888888; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px;">Ph. 816.756.3227 </span></div>
<a href="https://www.zomato.com/kansas-city/cafe-trio-restaurant-kansas-city" target="_blank" title="View Menu, Reviews, Photos & Information about Cafe Trio Restaurant, Plaza and other Restaurants in Kansas City, Missouri"><img alt="Cafe Trio Restaurant Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17126550/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>
</div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0tag:blogger.com,1999:blog-429897804041262057.post-52111122173038522702018-05-25T08:31:00.003-05:002018-05-25T08:31:41.884-05:0010 Reasons to Attend Stems<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
The Top Ten Reasons to Attend Stems: A Garden Soirée</h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4T7-xBN8hr0hIANcSmulPruj0RyKD-jfkyQPLnMq9iCA-2KS7guJ-MLJ9eJDwQ4LtRHsJVWBXYmH0T_3r8EelJPhtn2rhPOut3cmx0AWsQ6fmETh1LP0mjiDSujVCdGQ2uCZsoAEYN9HZ/s1600/Untitled.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4T7-xBN8hr0hIANcSmulPruj0RyKD-jfkyQPLnMq9iCA-2KS7guJ-MLJ9eJDwQ4LtRHsJVWBXYmH0T_3r8EelJPhtn2rhPOut3cmx0AWsQ6fmETh1LP0mjiDSujVCdGQ2uCZsoAEYN9HZ/s640/Untitled.png" width="640" /></a></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUihoOmlLiB8P2sWd0OK8zw8q7qY2Wi4SS-COscyNpryOczEsGnJkFoPj1eQYXKvf07Q7cLJ-6ODxFHsUvtCvbwwQXSxmwVNbxlbDClHb95c4kbVnCFDdh7q7qr7hFxbAR3_W7ebK3o6J/s1600/Untitled.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUihoOmlLiB8P2sWd0OK8zw8q7qY2Wi4SS-COscyNpryOczEsGnJkFoPj1eQYXKvf07Q7cLJ-6ODxFHsUvtCvbwwQXSxmwVNbxlbDClHb95c4kbVnCFDdh7q7qr7hFxbAR3_W7ebK3o6J/s640/Untitled.png" width="640" /></a></div>
<div>
<br /></div>
<div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="color: #42b4ed; font-family: "Arial","sans-serif"; font-size: 19.5pt;">JUNE
23, 2018 - 7-11p.m.</span></b><span style="color: #36495f; font-family: "Arial","sans-serif"; font-size: 10.5pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="color: #42b4ed; font-family: "Arial","sans-serif"; font-size: 15.0pt;">Overland
Park Arboretum & Botanical Gardens</span></b><span style="color: #36495f; font-family: "Arial","sans-serif"; font-size: 10.5pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="color: #52e342; font-family: "Arial","sans-serif";">$150</span></b><span style="color: #52e342; font-family: "Arial","sans-serif";"> General
Admission Ticket</span><span style="color: #36495f; font-family: "Arial","sans-serif"; font-size: 10.5pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="color: #52e342; font-family: "Arial","sans-serif";">$250</span></b><span style="color: #52e342; font-family: "Arial","sans-serif";"> Patron
Ticket</span><span style="color: #36495f; font-family: "Arial","sans-serif"; font-size: 10.5pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="color: #36495f; font-family: "Arial","sans-serif"; font-size: 10.5pt;"><a href="http://r20.rs6.net/tn.jsp?f=001aTgViKFoJ2QJoQ_vvIbs0buEHNF4tNlzZicS2xaZajxZ4j0oOGAEJ_QAgS7VVWuDsslAjyqWNh3W1bX6AGOT1DKepzwwUPXJa04YgqH-_WcOdTclNCa5SuvQGVDmPZW3l3uKqIMBWv_uKwATJW2P3XXoFFQe_sHxe2FaZeWKfAoIyFYia0aNewhFskuFiXEVJG2g5EGdDNI5hgrPg5KBcHnsp6be7g1d&c=7Y3fOu9TFLZorLi02QawwNIGF9wbewCzee0-f2EXfy5k9inIY5qXcQ==&ch=LVrpOBQPmcQE5DDE-Qxao2BHDcaLeO8-ioyn-IcMtz0Ld_KTTaBl1w==" target="_blank"><b><span style="color: #ff5c5c; font-size: 12.0pt;">BUY TICKETS</span></b></a><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Arial, sans-serif;">Visit</span><span style="color: #42b4ed; font-family: "Arial","sans-serif";"> </span><span style="color: #36495f; font-family: "Arial","sans-serif"; font-size: 10.5pt;"><a href="http://r20.rs6.net/tn.jsp?f=001aTgViKFoJ2QJoQ_vvIbs0buEHNF4tNlzZicS2xaZajxZ4j0oOGAEJ_QAgS7VVWuDsslAjyqWNh3W1bX6AGOT1DKepzwwUPXJa04YgqH-_WcOdTclNCa5SuvQGVDmPZW3l3uKqIMBWv_uKwATJW2P3XXoFFQe_sHxe2FaZeWKfAoIyFYia0aNewhFskuFiXEVJG2g5EGdDNI5hgrPg5KBcHnsp6be7g1d&c=7Y3fOu9TFLZorLi02QawwNIGF9wbewCzee0-f2EXfy5k9inIY5qXcQ==&ch=LVrpOBQPmcQE5DDE-Qxao2BHDcaLeO8-ioyn-IcMtz0Ld_KTTaBl1w==" target="_blank"><b><span style="color: #42b4ed; font-size: 12pt; text-decoration-line: none;">stemssoiree.</span></b></a><a href="http://r20.rs6.net/tn.jsp?f=001aTgViKFoJ2QJoQ_vvIbs0buEHNF4tNlzZicS2xaZajxZ4j0oOGAEJ_QAgS7VVWuDsslAjyqWNh3W1bX6AGOT1DKepzwwUPXJa04YgqH-_WcOdTclNCa5SuvQGVDmPZW3l3uKqIMBWv_uKwATJW2P3XXoFFQe_sHxe2FaZeWKfAoIyFYia0aNewhFskuFiXEVJG2g5EGdDNI5hgrPg5KBcHnsp6be7g1d&c=7Y3fOu9TFLZorLi02QawwNIGF9wbewCzee0-f2EXfy5k9inIY5qXcQ==&ch=LVrpOBQPmcQE5DDE-Qxao2BHDcaLeO8-ioyn-IcMtz0Ld_KTTaBl1w==" target="_blank"><b><span style="color: #42b4ed; font-size: 12pt; text-decoration-line: none;">org</span></b></a></span><span style="color: #42b4ed; font-family: "Arial","sans-serif";"> </span><span style="font-family: Arial, sans-serif;">or call <b>913.322.6467 </b></span><span style="color: #36495f; font-family: "Arial","sans-serif"; font-size: 10.5pt;"><o:p></o:p></span></div>
<span style="font-family: Arial, sans-serif; font-size: 12pt;">for all ticket and event
information.</span></div>
</div>
Laurenthttp://www.blogger.com/profile/13472516225620227616noreply@blogger.com0