Denis Culinary Tours

Hereford House’s quite excellent lunch menu! As a long-time resident of K.C. and its burbs, I thought I knew everything about Hereford House I needed to know.  Hand-cut steaks, four locations (east, west, north, and south) plus Pierpont’s in Union Station, great burgers (hand ground from their steak meat every day), good happy hours, and this year, sixty years old.  What I didn’t know about especially was their great lunch specials every day of week, like a 12 oz. ribeye for just $25 on Mondays or what turns out to be a pretty famous meatloaf on Thursdays.  On a recent lunch date with publisher Kathy Denis last week, we were treated to their newest steak – the Hereford special strip steak.  What makes this different is the fact that it’s “marinated” overnight – dried porcini mushrooms, salt, black and crushed red pepper, and a couple of other ingredients.  The result is the juiciest and most flavorful strip I’ve ever had – and I’m a ribeye girl....

What's In Season  Fall is a fantastic growing season throughout our region in terms of variety of produce. This time of year, fresh local fruits and vegetables are filling the Farmers Market. Here's what's local and in season right now: Veggies: Acorn Squash, Asian Spinach, Basil, Beans Beets, Broccoli, Brussel Sprouts, Butternut Squash, Cabbage, Cabbage Sprouts, Carrots, Chestnuts, Chili Hot Peppers, Cilantro, Corn, Cucumbers, Cucuzza Squash, Daikon Radish, Eggplant, Field Tomatoes, Fresh Herbs, Garlic, Gourds, Green Beans, Green Peppers, Habanero Peppers, Jalapeno Peppers, Kale, Kohlrabi, Lemon Grass, Long Beans, Mushrooms, Okra, Onions, Peppers, Potatoes, Pumpkins, Radishes, Rainbow Chard, Red Potatoes, Spaghetti Squash, Squash Blossoms, Sweet Banana Peppers, Sweet Corn, Swiss Chard, Tomatillos, Tomatoes (green house), Turnips, Velvet Beans, Yellow Squash, Zucchini Fruits:  Apples, Asian Pears, Gra...

ENJOY HISTORY FROM HOME  To celebrate our 60th Anniversary, we're offering an exclusive, limited-time carryout package that includes two of our top-selling and oldest menu items - Beef Brisket and Pork Spare Ribs. Our Family Classics Feast package includes: Salad for 6 2 lbs. Brisket 1 Slab Pork Spare Ribs 2 quarts of Classic Sides (choice of Hickory Pit Beans, Cheesy Corn Bake, Creamy Coleslaw, or Old Fashioned Potato Salad) Just $89.99. Serves 6 people. Available from 10/15 to 11/30. No substitutions.  Call to place your order now:  Martin City 816-942-9141   Overland Park 913-385-7427  Freight House 816-472-7427  Country Club Plaza 816-531-7427  Lee’s Summit 816-621-7427  

More Than Happy Hour The other day I was in McCormick and Schmick’s having a happy hour lemon drop ($7.00) and contemplating what a great happy hour they have – voted #1 nationally in fact by USA Today .  Their scrumptious fish tacos and a full-size burger (each just $5) or their seared ahi tuna or coconut shrimp ($9) are definitely just a few of the reasons I like it there.  Oh, there’s also the fact you can get a martini or Manhattan for $4.50. But I also had dinner there very recently and it, too, was very fine.  Our party of five was in one of the more secluded booths and we could hear each other speak while using our indoor voices, more and more a rarity these days.  The food was . . . exceptional, every dish. I had the almond crusted Idaho trout, perfectly pan seared with a butternut squash orzo – which I hadn’t planned on finishing since I knew we were having dessert – but I ate it down to perfect plate shininess.  One person had a huge lob...

I want you to know I resist the idea of this article I’m writing.  It’s about stereotyping and generalizations.  And simplifications and categorizing and labeling.  And generations. Nonetheless, here goes: another article pitting Millennials versus Boomers.  Even if you’re not in one of those categories, I think you should read on – because restaurant life as we know it going to more and more reflect younger people’s tastes. Backing up and yet justifying my reluctance, The Center for Generational Kinetics says: “Generations exhibit similar characteristics – such as communication, shopping, and motivation preferences – because they experienced similar trends at approximately the same life stage and through similar channels (e.g., online, TV, mobile, etc.). Generation-shaping trends are most influential as people come of age, which means that members of a particular generation will develop and share similar values, beliefs, and expectations. It is important to rem...

More Bistro-ish.  Less Old-ish. It’s about the new atmosphere at André's Confiserie Suisse after their renovation. They wanted to “change everything without changing anything.” The Bolliers had already done a renovation back in 2014 of the front retail space and this summer they went to work on the back. The goal was to have an updated look but still retain the old world warmth of the former chalet. I think they definitely succeeded – new light wood floors, higher ceiling, no visual or closed off obstacles disguised as tall-backed booths and serving areas.  I checked out the place one late morning and it was clear it is a more inviting space – still seems friendly and you can hear someone else talk to you. Their Main Street Tearoom is really from the middle back, but you can sit up front, too. They’re open from 7 a.m. with lunch beginning four hours later. There are always two delicious choices which change daily plus their famous quiches. I buy their whole quic...

If you won’t believe me, believe Business Insider , a New-York-based international website which recently selected Chef Philip Quillec’s family restaurant, Café Provence , as one of the 100 best U.S. restaurants for the second time.  This award comes after several others, including Open Table’s annual assessment by its diners.  Although Philip attributes the success to everyone there, it’s clear he has made a difference since he became executive chef in 2008, returning after stints in France, Argentina, and Brazil.  Café Provence has always been a bit of an anomaly, nesting there in the Prairie Village Shopping Center – a truly French restaurant which has always embraced fresh ingredients including fish flown in daily.  And Chef Quillec’s journey has been anything but standard.  He started out in the kitchen of course, at the tender age of 13.  He didn’t especially want to be a chef, seeing all the hard work and long hours his father, Patrick, and u...