Denis Culinary Tours

The Top Ten Reasons to Attend Stems: A Garden Soirée JUNE 23, 2018 - 7-11p.m. Overland Park Arboretum & Botanical Gardens $150   General Admission Ticket $250   Patron Ticket BUY TICKETS Visit   stemssoiree. org   or call  913.322.6467 for all ticket and event information.

Dinner and a . . . Sometimes I could kick myself. I eat out a lot. But I could be eating out and doing more at the same time if I just opened my eyes a bit and planned better – just the tiniest bit. Here’s what I mean: the Gaslight Grill in Leawood offers periodic (free) music by talented KC musicians on their Cabaret evenings besides their five days a week jazz in their Back Room. On May 8th, which I missed of course, they had Kristen Alley and Alyce Pickering singing tunes from James Taylor, Carol King, and Chicago. See my first sentence. Webster House has a full program of events including their monthly supper clubs, jazz trios, special happy hours and the like. Back on the 9th their supper club featured Candace Evans and on May 23, they have a special wine tasting. There’s lots going on – there are three ways to find out easily. The first is to go to our Events Calendar . The second is to search by nightlife , or to sign up for our Instagram , or twitter . The t...

Chipped beef on toast A few weeks ago for this space , I talked with Colby Garrelts, famed chef of Bluestem and Rye restaurants. I really appreciate someone who is equally at home fixing the most elegant and sophisticated of dishes AND who loves, and prepares, much more “down home” food, but usually with a twist.  A great example of that is the meal my mom used to fix us, often when she and dad were going out, chipped beef on toast.  It was that pretty basic version I mentioned in that blog, but now I’ve gotten Chef Colby’s permission to give you the recipe of his far tastier version which I found in his and wife Megan’s newest cookbook, Made in America. It is, proclaims its cover, “A Modern Collection of Classic Recipes” and that’s just what it is – food that is familiar, but they’ve made it MUCH better. It is organized cleverly – Daybreak, From the Cupboard and Garden, Cast Iron, From the Fryer, From the Grill and so on. Desserts of course, too. It’s as much fun...

Usually by the third week of April, I’ve dined/imbibed at one or two outdoor dining spaces in K.C.  These are also known typically as patios and several restaurants around town have created lovely spaces for those who want to dine al fresco. This year, however, no dice.  For starters, it’s snowed, sleeted, semi-hailed, or rained or been freezing cold every weekend – but you are probably also aware of that. Once I got over my surprise at being unable to control the weather, I sought solutions. I found four that could come close to the answer.  Sullivan’s Steakhouse ’s outdoor dining is partially covered and enclosed.  You can eat an entire steak dinner or just snack on their bar bites – either works well.  You can also, the last time I was there,  smoke a cigar.  Brewery Emperial in the Crossroads has an entire “beer garden” where you can get much more than a beer.  You can warm up around their “au natural” (almost) fire fit.  You’ll ...

Peppercorn Filet ~ Piropos, a taste of Argentina Argentine food is an amalgam of Spanish, Italian and French cuisine, neither spicy or bland. The pride of Argentina is its fabulous steaks and Piropos follows the tradition. 8 oz. Filet 1 oz. Cracked peppercorns 2 oz. Brandy 2 oz. Heavy cream  Olive oil, salt to taste 2 Portobella mushrooms 6 white mushrooms 1 tsp. Rosemary 1. Coat one side of the filet with peppercorns and season with salt. Heat olive oil in a skillet on medium-high heat. Sear filet on both sides to desire temperature. If cooking medium to well done, place in oven to bring temperature up. 2. After removing filet from skillet, de-glaze the pan with brandy, stir in cream and reduce to desired consistency. Add salt to taste. 3. Sauteed mushrooms in olive oil on medium heat until al dente. Add rosemary, salt and pepper.  Piropos Restaurant 4141 N. Mulberry Drive  Kansas City, MO 64116  Ph. 816-741-3600

One Great Chef: Colby Garrelts In doing a bit of research on Colby Garrelts, I found his recipe for chipped beef on toast with white gravy.   My navy guy dad called it s*** on a shingle, and my mom made it from packaged dry beef and cream of mushroom soup.   He wouldn’t eat it but we kids liked it though we couldn’t call it what he did. Colby’s recipe has 16 ingredients, and reading it, I immediately wanted to make it.   Or rather, I wanted to order it. But it did make me go buy his second cook book, Made in America .       You probably already know all of Chef Garrelts’ credentials: a 2013 James Beard Foundation Best Chef: Midwest award winner, 2005 Food & Wine’s Top 10 Best New Chefs, author of two cookbooks (with semi-finalist Outstanding Pastry Chef, wife and co-owner Megan), semi-finalist Outstanding Restaurant for Bluestem in 2018, the third time on this prestigious short list, and all kinds of showcases and awards in various mag...

Fast Breaking Deliciousness In the last couple weeks, I’ve broke my fasting relatively early to try two different places on the Plaza for a real breakfast.   Not just coffee but a true breakfast with eggs and bacon and carbs and all my favorites which I never do at home.   There are really only two choices right in the heart of the Plaza for that and of course, that’s the iconic Classic Cup Café and then the new – to the area – Rye Restaurant , which maybe isn’t necessarily thought of as a breakfast place. The Classic Cup is frequently touted for its long-term status, its people watching, its patios, its wine events, and its famous buttermilk pancakes.   Though I have long wanted to try their bread pudding and just call it a day, I typically opt for one of three benedicts or one of five omelets – though three eggs do make for a hefty breakfast.   Their French omelet is especially tasty – smoked bacon, spinach, apple and brie. I’m going to either get t...