Denis Culinary Tours

GROUNDWORK GRENACHE This wine flaunts the diversity and elegance of Central Coast Grenache, leading with aromatics of raspberry cobbler, white pepper, Moroccan dates, tart cherries, cocoa powder, brown sugar and Provencal lamb stew. In the mouth are subtle shadings from blood orange, eucalyptus, fresh ground espresso roast, thyme, forest floor and grilled venison. A pleasant, dusty herbaciousness rounds out the palate, recalling rosemary, sage and tarragon. It is a wine with ... the complexity of offerings twice its price. GROUNDWORK GRENACHE BLANC A lively nose of jasmine, honeysuckle, snap pea, thai sweet basil and belgian farm ale spicing, leads in to a luxurious, viscous palate. There are flavors of ginger ale, cucumber water, candied grapefruit, wild strawberries and junmai sake, that are have depth in saline-rich minerality. Finishes with elegance, marked by acidity that can handle diverse food. You can find this one at Ensminger Liquor Store - more information

Summer is all about 'les légumes' - and one of the vegetables we enjoy working with is: the round zucchini. They are super versatile and perfect for stuffing!  Create your own recipe and share it with us. Heat the oven to 350 Chopped all vegetables Sauteed vegetables in olive oil Stuffed zucchinis Place in an oven dish with broth at the bottom. Cook for about 1 hour.

Bluestem ,  one of Kansas City’s premiere dining destinations, has reopened last week with a brand new look.  After a brief close for renovation, space in the sleek new kitchen was reconfigured so that diners can watch their food as it is plated in the open kitchen area. The pastry kitchen, located at the back of the lounge, is also an open layout, inviting glimpses of the expert chefs creating bluestem’s decadent desserts. Dining Room Lounge Bar Dining room Photos by Bonjwing Lee

 A Sunday or so ago, current husband and I trekked out to Independence for a chance to create our own bowl at bd’s Mongolian Barbeque. There’s also one in Overland Park, but I was determined to go east because I’d heard about their enormous beer selection – good enough reason to go, said my obliging hubby.  First the food – there’s lots of it, you get to choose what you want, and it’s all quite tasty. There are a couple of different price points, depending on just how hungry you are, and you can eat it there of course, take it to go, or eat it there AND take it to go all very, very reasonably. I think big eaters really like it here. Once you’ve filled your bowl(s) with meats and /or fish (Surimi aka Krab, mussels, shrimp, calamari), vegetables of all varieties, and more other stuff than I can remember, you create your sauce (there’s recipes on the walls for the challenged) from a huge variety of oils, sauces and spices, and take it all over to the grill where a young ma...

Who is Al Fresco anyway and when can I meet him?  Em Chamas After our so-called spring (really, snow forecast for April 14th?), it’s time to dine outside. Any time you can, in Kansas City, you should. No, you must. Even if you are in the anti-outside contingent, therefore likely a member also of the “I hate picnics” cabal, at least once a season you should choose to dine under the stars, among the cars, outside the bars. Why? you ask. For goshsake’s why? Meet Al Fresco. Actually it’s a what, not a who. Sometimes written hyphenated or as one word, alfresco, it originated in the 1700s in Italy: literally meaning ‘in the fresh’ and it often referred to mural painting, on fresh and not-so-dry plaster. The English adapted the fresh part and added it to air, hence dining outside or in the open air. Several reasons come to mind. First, in our beloved Kansas City, chancing McCormick & Schmick's upon a day that’s still glorious when you have chosen to eat out i...

Vermeil Wine Dinner at The Majestic Restaurant Wednesday, May 14th 2014 6:30pm Join Coach Dick Vermeil of Vermeil Wines at The Majestic on Wednesday, May 14th at 6:30pm for a four course wine dinner featuring Vermeil Wines and a paired menu prepared by Chef Liz Huffman.  Coach will be on hand to talk about the wines during the meal and autograph bottles for sale after the dinner.   $60 per person - reservations required.  Call 816-221-1888 or  Online Reservation First Course   Poached and Chilled Wild Maine Mussels, Green Curry Aioli, Sugar Snap Peas, Red Bell Peppers, Romaine Hearts Vermeil Sauvignon Blanc 2012 Second Course   Savory Duck Confit Tart, Braised Leeks, Red Chard, Herbed Velouté Vermeil XXXIV Red Blend 2009 Third Course Grilled Petite Filet, Shiitake Mushroom Risotto, Fried Spinach, Roasted Garlic Oil Jean Louis Vermeil Frediani Vineyard Cabernet Sauvignon 2009 Fourth Course  Baked Gougeres,...

HOLLYWOOD CASINO GEARS UP FOR KANSAS SPEEDWAY'S FIRST EVER NIGHT RACES Driver meet-and-greet; patio post race party; live music; and Turn 2 Sports Bar specials are all celebrations at Hollywood Casino in honor of the NASCAR Sprint Cup Series night race weekend. Chefs and staff at Hollywood Casino at Kansas Speedway have created a full weekend of activities for race goers as well as those looking for an exciting way to celebrate gaming, racing, food and nightlife throughout the venues at Hollywood Casino. Kansas Speedway will host its first ever NASCAR Sprint Cup Series night race on May 10. In addition, the NASCAR Camping World Truck Series will run under the lights the evening before for the first time on Friday, May 9. Festivities are planned throughout the weekend at Hollywood Casino to coincide with the races debut. "We've scheduled a variety of specials, restaurant events and parties that will appeal to race goers, casino guests and local Kansas Citian...