Denis Culinary Tours

Ingredients 2 puff pastry rolls 1.5 pd fresh salmon 4 slices of raw ham or prosciutto 2 fennel 1 shallot 1 lemon 15 cl of white wine 1 egg 100 g butter 10 cl cream 4 pinches of anise salt, pepper Melt the chopped fennel in a little butter with 2 pinches of anise and lemon juice. Salt and pepper, and cook 20 minutes. Add the cream and let reduce. Preheat the oven to 420. Fill the pan with puff pastry, place the slice ham in rosace, half of the salmon, the fennel and the left of the salmon. Cover another with the second puff pastry, cut to the size of the pie. Brush with beaten egg and bake for 10 minutes. Reduce heat to 360 and cook for 35 more minutes. Reduce the white wine with chopped shallot. Filter and bring to boil. Remove from the heat and add the butter and pepper.  Enjoy!

You probably don’t think of Independence Square as the dining mecca of the Kansas City metro area.  But one talented guy is doing his best to make you think of taking the short trek to Independence if you’ve not been there before.  Chef Bobby Stearns has been serving up fine cuisine in very contemporary surroundings at Ophelia’s for the last two plus years.   He started really young (junior high!) and worked in several restaurants in every possible capacity, from washing dishes to serving to frying.   The works, in other words.   That includes corporate owned restaurants, a country club, local places from KT’s Fried Chicken to head chef of Taste in Overland Park.   He says a good chef needs all that experience in all those different places – they are where he learned attention to detail, cooking clean as he goes, and meticulous organization.   He also went to Broadmoor Technical Center in high school where he studied in their culinary progr...

Twelve Days of Fondue Deals Monday, December 1 Ugly Holiday Sweater Night- Show us your most awful Holiday sweater!  Everyone wearing a Holiday sweater tonight will receive a card good for a free chocolate fondue on your next visit! Tuesday, December 2 Free split of champagne with the purchase of 2 four-course combinations. Wednesday, December 3 Sing your favorite holiday song and receive a prize! Thursday, December 4 St. Jude double bonus… Donate $10 and receive two St. Jude $20 Donate and Dine Cards Friday, December 5 Double bonus day!  Receive 2 $30 bonus certificates with the purchase of $100 in gift cards. Saturday, December 6 50% off any bottle of wine with the purchase of any 2 four-course dinners Sunday, December 7 We will be offering our Family Feast special all day – cheese fondue, entrée and chocolate fondue for $25 per person. Monday, Decemb...

In grade school, I was a voracious reader and I loved books where fancy people ate “hors de vors” before dinner.  It was years before my mom told me, laughing, that I meant hors d'œuvre and this was simply  “orderve.”  Thankfully, I’ve become a bit smarter the older I’ve gotten and the more I’ve eaten.  Still not sure I like someone laughing over my pronunciation, however. Realistically in Kansas City, it’s probably not terribly necessary to know what poutine is (fat hand-cut fries, cheese curds, with hot gravy poured on top) or how to pronounce it (peu-tin, kinda like the Russian president) since we don’t live in Quebec.  (However, I just must add I can think of three or four restaurants and a food truck that do serve a mean poutine.  But then, I’ve never been to Quebec.) Back to my point, have you ever felt intimidated, shy, or just plain reluctant to ask what something is in a restaurant?  Or worse, have you pretended you know, only to ha...

My friend is calling me all the time, when he is in town, for this recipe. Now the French people changed the recipe. We started to add "lardon" (bacon) and cream. Sacrilege! But where in Italy did you eat it like that? Tell me that I complain and that is jail time guaranteed!  We insult generations of Roman mammas doing that . We have to stop immediately . And you're going to read what follows , because I 'll give you the one and only recipe for Pasta alla Carbonara . You love Carbonara ? Me too. Ingredients: 1) 1 egg per person - so 2 people = 2 eggs 2) You throw away the bacon and you take only the pancetta ( or Arrotolata affumicata ) 3) Parmigiano Reggiano , as much as it makes you happy 4) Salt, pepper and olive oil And be careful, listen - THAT IS ALL! You put the pasta in large volume of water because they need to swirl in the water, they want to dance.  You love to go on a packed dance floor where you can not even move? No ? Well, pasta are the ...

Part I The joy of happy hour is comprised of several elements: excellent food, great atmosphere, prompt and friendly service especially as time runs out, and cheap(er) food and drink.   Pierpont’s shines in all categories. Pierpont’s has probably one of the best atmospheres in town, for starters.   Beautiful bar – where, in the past, I’ve been guilty of ordering a whiskey up high, just to watch the (male) climber.   Very complete lounge menu, from a filet, crab cake and fries for $13 to mussels for $6 and homemade chips for $5.   Several kinds of sliders for $6.   More of course. There’s wine and 8 cocktails to be imbibed at $5.50, Boulevard drafts at $4, and others as well. This is not a huge bar, but there’s usually room. And it’s such a beautiful and cozy bar.   Go this week and tell them Chris sent you.   Pierpont's Poutine Just part of the poutine – my portly companion started without me!   Two perfectly deli...

After a trip to Topeka for soccer, we decided to stop at Genovese Italian in Lawrence. Owned by Subarna Bhattachan and Alejandro Lule — proprietors of Lawrence's popular La Parilla and Zen Zero dining spots — and Mexican-born chef Armando Paniagua. It's located in the three-story building, Genovese features seasonal rustic Italian cuisine from the Liguria region of North West Italy by the Italian Rivieras. The restaurant imported Italian made wood-fired rotisserie and charcoal grill. Additionally, another cooking feature is the gas/wood fired pizza oven. The menu features hot and cold antipastis, soup & salads, crisp thin pizzas, homemade fresh pastas --ravioli, fettuccine, pappardelle and gnoochi, and wood-fired rotisserie meats. We were seated on the second floor and the dining room was noisy and upbeat, with high ceilings. The people can afford to become regulars here; the prices are modest. Diners can also choose from a wide range of wines from the wine list whet...

25 individuals macaron Preparation: 2h Cooking: from 12 to 15 min Finely chop the chocolate and place in a bowl. In a saucepan, bring the cream to the boil. Add the chocolate in three stages mixing in thoroughly between each. Cut the butter into small pieces and add to the ganache until it is smooth. Place in a roasting dish and lay plastic wrap on top so is it touching the mixture. Leave to cool at room temperature, and then place in the refrigerator for an hour until it has the consistency of soft margarine. In a food mixer, blend together the ground almonds, confectioner’s sugar and cocoa powder until you have an extremely fine powder. Sift. In a bowl placed in a bain-marie, melt the chocolate and heat to 35°C (95°F). Courtesy image: Do it in Paris facebook Whip the eggs. When the have a mousse-like consistency, add a third of the caster sugar and whip for another minute. Add the rest of the sugar and whip for another minute before adding the melted chocolate. Then use a ...

Stop in on Saturday November 1st. from 4pm to 7pm to try a taste of Dizzy Three vodka, Clear10 vodka, and the Drunken Sailor Rum at  Ensminger Liquor Store 11052 Quivira Road Overland Park, KS 66210 Ph: 913.469.9006 Website     Dizzy Three The Adventurous Spirit The new award-winning vodka with a bold, coffee-forward flavor unlike anything you’ve tried. The specialty coffee connoisseurs at The Roasterie of Kansas City and premium distillers at CLEAR10 vodka of Olathe have combined their exper tise of artisan craftsmanship to create this unique and delicious espresso-flavored vodka. The idea was born from the trending hand-crafted cocktail movement with upscale bars house-infusing spirits with the flavor of coffee. Once you have teased your palate with this naturally infused espresso vodka, you will clearly understand why it is the Adventurous Spirit. As always, we truly hope you enjoy drinking Dizzy Three as much as we enjoy crafting it. CLEAR10 vodka follo...

Do you have enough of these studies? Do you have enough about secret diet or miracle pills? Every day, there is a new study, saying the opposite of the first one. Everyone knows that a diet is going to help you to lose weight but if you don't change your style of life, it will come back. Everyone knows that sugar is a poison. Everyone should know that if you eat everything is normal quantity, you will lose weight or you won't gain any. Here the latest link: Looks Like The Medical Establishment Was Wrong About Fat Read more: http://www.mensjournal.com/health-fitness/nutrition/why-experts-now-think-you-should-eat-more-fat-20141020#ixzz3HMp65OwQ I believe of balance and eat everything. During the 90' in France, Montignac wrote a book "Eat more, Lose weight" - it was a big success in France. The problem is that you have to cook more and today it is very difficult with our style of life, kids sports, both parents working... My mom used to cook for us lik...

The Restaurant Guide of KC™ Hits 5,000 Facebook Fans! As it turns out it’s not only us that get excited about keeping in touch on Facebook because here just recently RGKC hit 5,000 Facebook fans! We want to thank each and every one of you for your support of our Facebook page and we know that we couldn't be so successful without you! That is why we are dedicated to keep inform   Final Facebook Friends Thoughts If you aren't already a Facebook fan drop on by our Facebook page and make sure to “like” us to get in on our exclusive Facebook giveaway on Friday and our monthly giveaway on kcrestaurantguide.com Your Turn Are you already a Facebook fan of RGKC? Leave us a comment and let us know what you love the most about our Facebook page! courtesy picture Union Station Farebook.

Maybe the Worst Plaza Location . . . but Food is PRIME! Ok we stopped for lunch, but it was all good.  Oysters on the half-shell* MKT  Cilantro Mignonette  were eminently scarfable.  You have to walk to Morton's Grille -- it's where M&S Grille was but this new place is worthier of the walk.  I was told by Brad Smith, General Manager, that soon there would be a valet (for 7  bucks) but we just parked behind the place, sorta. We're seating outside with a beautiful weather and our service was delightful.  If I could remember her name, I'd tell you to ask for her, but all the waitress were nice.  And they actually give recommendations, highly important in my book -- not just the old, "Oh, everything is great" which turns me purple.  Good drinks, too, also necessary to a bar.  Duh. I think this place will be a worthy entry into the happy hour market in KC -- and for regular hours as well.   Wine and b...

We have a little bit of chance to work from home because yesterday, we decided to go to Lawrence. The reason? Our son was playing soccer at Lawrence at 6:30pm. Well in France, we normally don't have dinner before 8pm but in this case, I have been dying to dine at Pachamamas. Amuse Bouche Pachamamas Restaurant is on the cutting edge of the culinary arts with national acclaim and numerous accolades received by Chef / Proprietor Ken Baker. If you've not been to this shiny restaurant for a while, hike on back.  It’s got a very cool vibe and an expanded Bar and outdoor dining area, should we ever be able to eat outside again.  Their happy hour with specials every night is worth the trip alone.  To conclude, we didn't choose happy hour because the menu was too appealing!  Smoked Carrot and Goat’s Milk Feta  Blistered Peppers, Toasted Barley, Cocoa, Pumpkin Seed and Agave Vinaigrette 9 Cider-Braised Pork Osso Bucco Smoked Gou...