Denis Culinary Tours

This week I attended a fabulous dinner at Jax Fish House & Oyster Bar and it has occurred to me that I’m not doing this kind of thing often enough. This was called “The Longest Day to Drink Rose” and six different rosés were featured. Honestly, each one was better than the last, or next, and all the food, prepared by six chefs with each in charge of one, was better than the last or next. Or something. It was a fun evening – great food, drink, and I met some very cool people, too.  Most of our better restaurants do an occasional wine or beer dinner or just what’s billed as a special evening. Usually, it’s financially a good deal because everyone cooking, pouring, or serving is hyped to do their very, very best.  Here are five things to know:  Prior:  1. When you make your reservation, be sure to confirm date, time, and whether it’s individual tables or group seating. If it’s group, and you want to be seated with your friends, be sure to tell them. ...

One Great Dish -- It’s Kimchi for Me!  Back in May, I talked with Executive Chef Brandon Winn of Webster House . He’s so personable it made my blog easy to write. I asked him to give us a favorite dish that even I could make, and he suggested kimchi. I must admit I’ve only ever had kimchi in Korean restaurants, where the often spicy, pickled or fermented cabbage, onions, and assorted veggies mixture is a staple. I’ve never thought of making it myself. Chef Winn says it’s easy.   He said, “Kimchi is something that I have been playing around with for the last year for a myriad of reasons. First and foremost, it is delicious, ever evolving and complex. Secondly, there are a large handful of health benefits to fermented foods (i.e., yogurt) that have extreme impacts on the body, how it processes food, breaks down nutrients and maintains a healthy homeostasis. It provides a high level of cruciferous vegetables which aid in keeping the body’s PH levels intact.”...

Let’s go back: Twenty years ago, the Kansas City restaurant world was a different place.  The Plaza had many local restaurants while downtown really wasn’t an eating destination other than daytime. The Power and Light District, the Sprint Center, the Kauffman weren’t around. The Crossroads basically didn’t exist either.  Zona Rosa wasn’t developed until 2004.  Prairiefire followed ten years later when 135th wasn’t too far South for many to even contemplate.  If you were asked back then about our restaurants, you’d probably mention only steak and barbeque – not sure we could be called a “restaurant town” like we are today. A restaurant town, according to Charles Ferruzza, acclaimed food critic here who is writing a book about “old” KC and its eateries, means that our metro area has “a lively, varied and interesting selection of independently-operated restaurants, upscale chain restaurants, and ethnic dining that go beyond the traditional.”  We did certainly ha...

Dick Hawk's  Gaslight Grill  Music Education Appreciation Night June 14, 2017  7 - 9 PM    An evening especially for music students, music educators and their guests to experience world class jazz and a three course dinner. Exchange viewpoints and enjoy an evening of Dixieland Jazz & Favorites from the 30's & 40's from Lynn Zimmer and the Jazz Band. THREE COURSE DINNER & JAZZ SHOW $29.00/ PERSON Or you can order from our regular menu. Tax & a 20% gratuity to be added. Reservations by phone are required. Credit Card will be required when making a reservation as seating is limited and always a sell out.    Call 913-897-3540 No discounts apply to this show.  

You would  sure would appreciate this sweet and delicious adult slushy Ingredients 1 cup  St. James Winery Concord wine 1 cup frozen blueberries or blackberries 1/2 cup vanilla ice cream 8-10 ice cubes Instructions In a blender, combine wine, frozen fruit, ice cream, and ice cubes until smooth. Serve in a chilled wine glass. (For a thicker slushy, freeze for 30 minutes to one hour, then serve.)

The Bagel Wars . . . Or What’s a New York Bagel? Here in Kansas City, you might not be aware of the bagel controversy that’s raged for years. OK, rage may be an exaggeration. It’s been primarily the conflict between the Montreal and the New York bagel. In the Midwest, it’s been more about a “regular” bagel, the kind we’ve become accustomed to at Einstein’s and Panera’s, or the New York bagel that’s been introduced here recently by Meshuggah Bagels , first on 39th Street in a darling gray house set off the road by its parking.  Everyone knows the bagel came to us via eastern European Jewish emigrants who replicated this staple in their new country beginning in the 1800’s. The huge variety of flavors now available came later.   The differences are in the size, the crust, and the cooking method. I’ll start with the one I’ve never had: the Montreal bagel. This is smaller though with a larger hole, thinner, sweeter because of its added malt and being first boiled in ho...

Get Stoked  There’s fun to be had at Grimaldi’s. They have what they’re calling Stoking Social Hour. It’s every weekday, Monday – Friday, from 3:30PM - 6PM (times may vary by location). Enjoy $2 off draft beers, $2 off glasses of wine (house wines excluded), and $2 off their Bruschetta Trio and Antipasto platters.  Especially popular is their Coalition ($30) pairing of a bruschetta trio or a small antipasto platter with a bottle of wine. They have two new Coalition wines, Moonlight or Rubizzo – both delish. Grimaldi's 5601 West 135th Street, Suite 2240  Overland Park, KS 66223  Ph. (913) 851-5062  Located in Prairiefire