Denis Culinary Tours

Summer is officially here, and what better way to celebrate than to enjoy one of Fogo de Chão’s new refreshing cocktails, the Grand Mango Batida, Cool Coconut Batida and Tarragon Pineapple Tini. All made with fresh fruit, these cocktails are sure to get you ready for the summer season. In celebration of Fogo’s recent opening in Rio de Janeiro, the restaurant is featuring two batidas, the most famous blended frozen drink served in Brazil. The batida is known as the summer drink that people look forward to it all year to enjoy on the beaches of Brazil. With your cocktail, you can also enjoy Fogo’s 15 cuts of fire-roasted meat, sliced and served tableside by traditional Gaucho chefs, as well as Fogo de Chão’s gourmet salad and sides bar with over 30 items to choose from, including fresh vegetables, imported cheeses, smoked salmon, artisan breads, Brazilian hearts of palm and sundried tomatoes. Grand Mango Batida 1 ½ oz. Ypioca Prata Cachaca ½ oz. Grand Marnier 1 oz. Fresh mango 1 ½ oz. M...

Lonnie McFadden was born to entertain. At age 6, he and his brother Ronald gave their first public performance - tapping, singing, playing the piano and doing comedy bits. Lonnie simply wows audiences with his versatility as a dancer, song writer and arranger, singer and trumpet player. He's performed at festivals in the U.S., Europe and Japan with the likes of jazz greats such as Miles Davis and Wynton Marsalis. Well known to local audiences, he has also attracted attention beyond his hometown while performing with Wayne Newton and on national TV. Catch him at Chaz with the Lonnie McFadden Duo Tuesdays July 12, 19 & 26. More information

Celebrate 'Independence' from the Ordinary at Em Chamas! Em Chamas: A KC Dining Experiences Defined By Choice Some of life's most memorable moments occur around the table, and every meal at Em Chamas is an opportunity- for you, your friends, family and coworkers- to celebrate?? Dining at Em Chamas: starts with the finest quality ingredients, infused with authentic regional flavors, cooked with pride by our skilled chefs and served á la minute at your table. is all about choice: soups, salads, appetizers, side dishes and accompaniments are all designed to suit your mood at the moment. Choose to start with a light, zesty salad or the sophisticated flavors of a cold seafood appetizer and then allow the passadores to serve your perfectly grilled steak or any of the savory choices they will offer. Choose as many or as few of the innovative, grilled offerings as you want. Remember- the Em Chamas experience is all about choice, and there is never an extra charge for any dining cho...

Pitch & Boulevard present The First Annual Westport Food Truck Festival at The Backyard at The Beaumont Kansas City Excites Local Taste Buds On Friday, July 8th at 5pm, Pitch & Boulevard present The First Annual Westport Food Truck Festival at The Backyard at The Beaumont (4050 Pennsylvania Ave, KCMO 64111) on Friday July 8th from 5pm-12am and Saturday July 9th from 3pm-12am. The festival will feature up to 20 food trucks with many different types of food as well as an eclectic artisan market known as The Westport Marketplace at The Backyard, a unique eating and shopping experience. The Westport Marketplace extends through the summer on the 3rd Saturday of the month from August to October, 2011. What: Kansas City’s first food truck festival featuring local organic food, BBQ, taco trucks and baked goods. Come see all of Kansas City’s favorite food trucks and Kansas City’s very own Westport Marketplace at The Backyard. The Westport Marketplace at The Backyard features local artis...

Honeybees have been mysteriously disappearing across the planet, literally vanishing from their hives. Known as Colony Collapse Disorder, this phenomenon has brought beekeepers to crisis in an industry responsible for producing apples, broccoli, watermelon, onions, cherries and a hundred other fruits and vegetables. Commercial honeybee operations pollinate crops that make up one out of every three bites of food on our tables. Vanishing of the Bees follows commercial beekeepers David Hackenberg and Dave Mendes as they strive to keep their bees healthy and fulfill pollination contracts across the U.S. The film explores the struggles they face as the two friends plead their case on Capital Hill and travel across the Pacific Ocean in the quest to protect their honeybees. Filming across the US, in Europe, Australia and Asia, this documentary examines the alarming disappearance of honeybees and the greater meaning it holds about the relationship between mankind and mother earth. As scientist...

WHITE SANGRIA • 1/2 cup peach schnapps • 1/2 cup calvados • 4 oranges, sliced into rounds • 2 peaches, peeled and sliced • 3 ripe green apples seeded and cut into wedges • 1 pint fresh blueberries • 2 cups white cranberry cocktail • 2 (750 milliliter) bottles Riesling wine, chilled • 1 liter ginger ale, chilled Combine Schnapps, Calvados, fruits, large pitcher. Cover with Riesling wine, white cranberry and chill sangria several hours. To serve, spoon fruits into glasses or goblets, adding a few fresh blueberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of ginger ale and serve. More information

Chef Colby Garrelts of bluestem Takes First Place in Oneida’s “Bring It To The Table” 2011 Competition! National Recipe Contest Selects Kansas City Chef as Winner! Chef Colby Garrelts, co-owner of bluestem restaurant, has been named the first place winner in Oneida’s 2011 national chef recipe contest, “Bring It To The Table.” Chef Garrelts won for his Bouillabaisse with Mussels, Clams, Rock Shrimp, Calamari & Edamame recipe. It was photographed in Oneida china, just as it is the Garrelts soon to be published cookbook, bluestem, the cookbook. Oneida has awarded chef Colby and his wife, chef Megan Garrelts, a trip to New York City to attend a dinner in the James Beard House, $5,000 in china, silverware and glassware for their restaurant and the bluestem chefs will be featured in national advertising and promotions through Oneida. Chefs who competed in the contest entered their recipe along with a photo of the dish served on Oneida tableware. Chef Colby selected the Oneida Schonwald p...