FREE Vodka Tasting - Nov 1

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 expertise 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 follows a meticulous process to create a product free of additives. CLEAR10 Vodka has no preservatives, no added sugar, no citric acid and it is gluten free. It is distilled using a 5-column distillation process, then crafted in small batches and filtered ten times that has resulted in one of the most decorated vodkas in the world. The description of the process sounds appealing, but tasting the crisp, refreshing flavor is the only thing that does it justice. This process takes CLEAR10 to another level unlike any other vodka around, delivering vodka with an exceptionally fresh, clean taste; one that you won’t want to miss.

Drunken Sailor is a handcrafted recipe of blended and aged Caribbean rums made from local sugar cane and distilled from molasses and secret spices. 

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Diet - Eat more and lose weight

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 like that all the time.

The person should change their eating habits. For example you should replace the consumption of unhealthy macronutrients with the healthy versions like “good” carbohydrates and fats. Your body will “detoxify” and specific functions of metabolism like insulin secretion will work at a normal rate. This phase is relatively easy and does not include any restrictions on the amount of food. However, it is selective in relation to the removal of certain foods (“bad” carbohydrates) or consumption in a particular way at a particular time of day. These meals are balanced and include a variety of food since they are rich in protein, fiber, vitamins and minerals. Normally there is no feeling of deprivation at this stage, because the person eats as much as he wants to avoid hunger. It is necessary to mention that it is very important to eat three meals per day. This means that you should not miss any meal and also you should avoid snacking between meals.

Here the link of montignac - http://www.montignac.com/

What do you think?

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5,000 friends! Thank you!

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.

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Morton's Grille

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 beer $4-5.  Nearly 20 items $8 or less, all off the regular menu could only make you happy, too.  Everything from burgers to steaks to fish on the menu -- it's a big one so there's lots for you (and me) to sample.

Portabello STEAK Fries 12

Parmesan Breadcrumbs, Blue Cheese-Tomato Fondue, Balsamic Glaze

Right now, there's maybe three places in the Plaza I like besides this one.   I'll tell you mine if you tell me yours . . .

4646 J.C. Nichols Parkway
Kansas City, MO 64112
Ph. 816-531-7799 

Website
        

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Soccer is driving us..

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 Gouda Grits, Warm Collard Slaw, Pickled Peaches, House Fermented “Trinity” Sauce 25

I am glad we had dinner at 5pm! Everything was delicious and our son won his game 5-0, Royals won! 

Great evening! 
Thanks Ken

800 New Hampshire
Lawrence, KS 66044
Ph. 785-841-0990            

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Genovese's Farm to Table Wine Tasting featuring Excelsior wines from Concha y Toro Winery, Chile.

Dear Valued Guests & Friends:

We just got back from our trip to Peru & Chile. We are very excited to present to you our new series of wines tastings from our wine tour to Chile. Our first wine tour in Chile was Conch y Toro Winery in Maipo Valley which is the largest winery in Chile. Concha y Toro produces wines that are affordable to high end wines. We were fortunate to taste their high end series of Terrunyo, Marques de Casa Concha, Ribera & Don Melchor. Chile's climate & geography produces unbelievable wines which we will present to you. 

We are very excited to present to you 5 wines from different valleys of Chile that are highly rated. 

1) We will be starting with the Terrunyo Riesling, a dry style 100% riesling from the Block 6, Los Baldos Vineyard in the Casablanca Valley closer to the Pacific Ocean which is rated 87 points from the Wine Spectator. These wines come from the specific block of the best vineyards. 

2) The second wine, we will be tasting from the Grand Reserva Serie Riberas Chardonnay (Grand Reserve River Series) from the Colchagua Valley in Central Chile which received the Silver Medal in International Wine & Spirits Competition. The 100% chardonnay comes from Ucquer vineyard which  is located on south bank of the Rapel river. The rivers are snow fed from the Andes that brings in rich minerals & the sea breeze from the West is allowed to reach these river side vineyards creating a cool micro-climate for slow maturation process. 

3) The third wine will be a Marques de Casa Concha Carmenere which received 90 points from Wine Spectator Smart Buy. The 100% Carmenere is the iconic red wine of Chile. The wines are single vineyard that hand picked from the Peumo Vineyard in Rapel Valley that isestate bottles with limited production. This wine is also aged 18 months in French oak. 

4) Chile also known for the the Cabernet Sauvignon of which we will also sample the Don Melchor ultra premium wine. The wine comes from Puento Alto vineyard from the Maipo Valley from 25-30 year old vines that are hand harvested in April. The wine is aged in French oak for 15 months & further 12 months in the bottle before release. 94 points from James Suckling. 

5) Finally a dessert wine that is very unique -- Late Harvest Sauvignon Blanc that is unlike any other wines which has small amounts of Riesling & Gewurztraminer. 

Please check:

http://www.conchaytoro.com/web/our-wines/don-melchor/

http://marquesdecasaconcha.com/site/?page_id=663&lang=en

http://www.donmelchor.com/site/?page_id=71

Our second & equally important part of this wine tasting is the Farm to Table concept showcasing our local partner & organic farmer, Maggie's Farm in North Lawrence, Kansas. The owners, Barbara & David Clark have been very gracious to host the Farm to Table dinner at their farm. All the courses will be matched with produce, herbs & fruits from the farm. Our Chef/Co-Owner, Armando Paniagua has made a wonderful 5 Courses Tasting Menu matching the award winning wines from Concha y Toro to the food grown by our own local farmer, Maggie's Farm. We have attached the menu FYI. 

http://www.maggiesfarm-ks.com/about_the_farm.html

Thursday, October 23, 2014

at 6 pm

at Maggie's Farm, 2050 E. 1550 Road, Lawrence, KS 66044. Phone 785-842-4102 (Outdoor event)*

$85/person (not inclusive of tax & gratuity)

Now taking reservations

Please call 785-842-0300

www.genoveseitalian.com

* Weather permitting. If the weather is bad, the tasting will be held at Genovese. 

** Out door event, please dress warm.

*** Maggie's Farm is 15 minutes from Downtown Lawrence. Directions are attached. 

**** Shuttle service - We will rent a van to shuttle guests if required. Please inform us if you require a shuttle. 

We look forward to a fun filled evening at the Farm to Table wine tasting from Concha y Toro & the also show casing our local partner, Maggie's Farm. We will have limited seating at this event so please make your reservations early. 

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“To Go” May Be Here to Stay in France"

What are your thoughts about doggy bagging leftovers at restaurants? The French Ministry of Agriculture set out to find the answer to this question among its citizens as part of its National Pact against Food Waste that was launched in June 2013. The results of a recent poll suggest that there is a real demand for the doggy bag in France and that its people are willing to adopt this amenity for the good of the environment.

This particular survey, conducted by the Regional Directorate for Agriculture of the Rhône-Alpes, polled over 2700 people in four diverse regions of France: Île-de-France, Rhône-Alpes, Franche-Comté and Languedoc-Roussillon. An overwhelming 90% of respondents agreed with the Ministry of Agriculture’s proposal to promote the use of to-go boxes and bags in restaurants in the country’s effort to reduce food waste. Interestingly enough, only 75% of survey participants responded that they were willing to use doggy bags. A whopping 70% admitted to never having asked to take their leftovers back home with them. The idea had never even occurred to 31% of those inquired. These numbers and responses clearly suggest that doggy bags are not considered part of French dining culture, but also that most people recognize the benefits of such a custom and are willing to embrace it to contribute to the fight against excessive waste. This survey tells us that over 50% of French people opt to dine out at least once a month, 59% of whom are unable to finish their ordered meal. It is clear to see how the effective implementation of take-away services in French restaurants could greatly reduce unnecessary food waste!

The Anti-Food Waste Logo in France

As a result, the French Ministry of Agriculture has included doggy bag promotion into their National Campaign against Food Waste, which hopes to cut such waste in half by 2025. Another bigger, more comprehensive survey is currently underway in France that probes traditional restaurateurs and students of hospitality with the goal of gaining concrete insight into the implications of the doggy bag: Would offering this service reduce consumer image of food quality? Would garbage disposal costs decline? What are the ethical and environmental responsibilities of the provider and consumer? Be on the lookout for the results to this follow-up survey mid-October of this year!

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The JCCC Hospitality and Culinary Program Pastry Shop is open every Friday at 3 p.m.

Now that Fall classes are underway in the JCCC Hospitality and Culinary Academy, the Pastry Shop is OPEN Friday afternoons from 3 p.m. until they sell out. Purchase a wide variety of pastries and sweets to take home to your family. Made by our students with instructor supervision using only the highest quality ingredients. All money raised from the sale of these sweet treats goes right back into the JCCC pastry program. Arrive early for the best selection! Read more about our Pastry Shop HERE. You can also place a special order by emailing Pastry Chef Doug Flick at dflick@jccc.edu.

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Ghost Tours at Court House Exchange

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The Journey Wood Fired Steaks

Slide Into Delicious!

Enjoy two Certified Angus Beef® Prime Rib Sliders and a glass of limited edition Caymus 40^th Anniversary Cabernet Sauvignon. This limited time offer is available for just $28.

777 NW Argosy Parkway
Riverside, MO 64150
Ph. 816-746-3485
Located in the Argosy Casino

Website

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Lawrence Restaurant Week

Pachamama's Restaurant Week Menu September 15-20

$35

Call 785.841.0990 for reservations

Poblano and Hominy Griddle Cakes

Shiitake Mushrooms, Farm Egg, Charred Scallion Crema, Ancho Blackberry Syrup

Buckwheat Crepes

Herbed Sweetcorn and Boursin, Smoked Trout Aioli, Crispy Serrano

Tamarind Grilled Creekstone Farms Beef Coulotte Steak

Yucca Puree, Pickled Local Squash, Heirloom Tomatoes, Charmoula.

Chevre Cheesecake

Almond Streusel, Blueberry Gel, Amaretto Compressed Apricots

The laughter of friends. Aromas that make your mouth water. And more colorful dishes than you can shake a fork at. Lawrence Restaurant Week is a feast for the senses.

With more than a dozen restaurants celebrating the eclectic restaurant scene of downtown Lawrence, there’s something for every taste. Just bring your appetite and your sense of adventure!

http://www.lawrencerestaurantweek.com/restaurants/

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Kansas City Westport welcomes Marriott's newest lifestyle hotel brand

AC Hotels by Marriott Kansas City Westport is not your typical hotel, and that’s by design. Have you heard the brand is opening one of its first locations in Westport?

Inspired by the runways and fashion houses of Milan, AC Hotels by Marriott encourages guests to “feel the city”, the brand featuring simple clean and crisp lines and marrying sophisticated European style with approachable design for a distinctly urban feel for each of its locations.

The new AC Hotels by Marriott Kansas City Westport is intended for the next generation traveler and boasts some of the most unique offerings and amenities in the hotel industry. The bar will serve beer only in cans, wine will be on tap and Bluetooth-ready media salons ensure guests are well connected while away from home.

What makes the AC Hotels by Marriott brand so unique is their emphasis on the out of hotel experience. Proximity and access to Kansas City’s most popular establishments is an integral part of the AC Hotels by Marriott Kansas City Westport experience.

AC Hotels by Marriott Kansas City Westport, expected to open Nov. of 2014, is the second AC Hotels by Marriott to open in the U.S.; the first in New Orleans is set to open in Oct. of 2014.

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JCCC Culinary

JCCC Culinary Instructor Chef Aaron Prater and business partner Ryan Wing to open The Sundry in downtown KC

 

Business partners Chef Aaron Prater and Ryan Wing met while working at Johnson County Community College. Aaron is a culinary instructor and Ryan is in the JCCC Center for Sustainability. Ryan has also worked with local hospitality businesses, like Chef Michael Foust from The Farmhouse, on how to "go green." They are now working together to open this storefront, which will be called The Sundry, at 17th & Baltimore in downtown Kansas City. They plan to have the doors open by November 2014. It will be a grocery store & deli featuring locally produced, grown and raised products. They will have a full commercial kitchen and a license to sell beer & wine in the space. Upstairs, they eventually plan to host cooking classes. This will be a welcome addition to downtown living in KC. 

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