Denis Culinary Tours

Six local chefs have teamed up with the Sunrise Project to hold a dinner at the Lied Center on May 12th. The Sunrise Project aims to connect the community with local and healthy food options. They have many projects working with children to instill the value of healthy eating. The ultimate goal is to build a thriving, self-sustaining community that works together to construct a better environment for future generations. Maybe someday down the road our children's school lunches will consist of locally sourced food. Sorry for rambling, here are the stars of the dinner: Jay Tovar-Ballagh of Hank & Limestone Ken Baker of Pachamamas Rick Martin of LiMESTONE - pizza.kitchen.bar  Vaughn Good of Hank Charcuterie  Zach Thompson of 715  TK Peterson of Merchants Pub & Plate Tickets are $125 per person and include wine and beer (vegetarian options will also be available). Please RSVP by May 1st to info@sunriseprojectks.org , and send payment to: Sunris...

A recent conversation with Chef Matt Arnold of WebsterHouse was just fun because I got him to talk about making something I’m pretty sure even I can do: skillet steak with sautéed garlic spinach.  I’m going to talk you through this, just about the way he told me. Get rib-eye, because the fat keeps it moist.  One to 1½ inches thick, at room temperature (say at least ½ hour out of the refrigerator).  Salt and pepper it – Chef Matt uses a rough grind on that pepper so it has lots of chunks.  Olive oil to coat the cast iron skillet, heated to just before smoking.  Sear the steak on one side, enough to create a crust, then flip it.  He takes it out at medium rare, about 3-4 minutes per side – high heat the whole time.  In a separate fry pan over medium heat, more olive oil into which, once heated, you dump 2 or 3 decent sized garlic gloves, sliced as thinly as you can. Don’t let the garlic burn; you’re looking for golden here; throw in a nice...

There are many reasons to visit Webster House, as more and more Kansas Citians are discovering.  There’s its historical background as a grade school, impeccably restored and improved.  There’s its fabulous bar and happy hour.  There are its too inviting internal “shops” where I can always find something I “need.”  There’s its great proximity to the Kauffman Center (no accident, that) and the fact you can eat there, park there (free) and walk a few steps to a performance.  There’s its lovely patio and Sunday brunch menu.  And then there’s Chef Matthew Arnold.  And, he would very quickly add, his talented and loyal staff.  This executive chef, “discovered” after a nationwide search, turned out to be a Lee’s Summit native – as these things go, he didn’t even know he was being interviewed for a job in Kansas City.  So by mid-2011, he packed his bags in North Carolina (The Dunes Restaurant) and took on the position.  Challenges incl...

I just returned from a delightful lunch at Pig & Finch. I was greeted at the door by a friendly young woman and taken to my table. Russ (the wait staff person who comes highly recommended) took time to tell us about the menu options that were "in season" I chose the fish taco's that were delicious and will be off the menu at the end of the week plus the butternut squash and kale salad. The service was excellent, the atmosphere was wonderful and the patio is open for enjoying the weather.   Make this your next destination for an unforgettable experience. Pig & Finch 11570 Ash Street Leawood, KS 66211  Ph. (913) 322-7444

The Sullivan’’s Steakhouse in Leawood offers transport to another time and place, where cares are swept away and secrets are both shared and made. Located across the street from the Town Center Plaza on the southeast corner of 119th and Roe, you’ll be able to unwind after a long day of shopping with delectable food, first-class cocktails and swinging live music in a truly unique Leawood steakhouse atmosphere. New dishes now include items such as: Steak Flatbread with blue cheese, cherry peppers, mozzarella and balsamic glazed onions  Loaded Potato Tots with bacon, chives, cheddar cheese & truffle aioli  Sesame Chive Salmon with steamed spinach and sherry-soy glaze 4501 119th Street Leawood, KS 66209  (913) 345-0800 Web site

Hopefully you’ve read my most recent spread in The Guide about desserts (if not, click  here ). I do so like talking about spreads and not be referring to my irreparable waistline. Anyway, one of the pastry chefs I talked about was Joseph Jackson at Affäre , a downtown establishment whose reputation for fine cuisine continues to escalate.  You can finish off your dinner with a blaze – literally.  Chef Jackson has created a fiery way for you to enjoy a sweet concoction, but also ask questions as you learn a little bit about the science supporting interesting effects and tastes.  Jackson, who worked at with American Restaurant’s Nick Wesemann (James Beard nominee for best pastry chef), says his interest in molecular gastronomy increased there – and his presentation really reflects this. So ask for the painted dessert and prepare to interact with artwork. Here’s how it works:  you choose which desserts you and your companion(s) want. Think apple s...

Piropos Restaurant in Briarcliff is unique in many ways including the one-of-kind art work that creates a dining environment that’s relaxed, friendly and fun. Just about all of the artwork placed in the bar & dining areas are from the streets, antique shops and galleries of Buenos Aires. For example, the pictured small three-dimensional “Newsstand” located next to the reception desk is from the weekly Sunday art fair in the San Telmo area (often considered the original home of the Tango). This handmade and detailed art represents the thousands of street corner kiosks where Argentines stop to shop for their news, magazines and candy bars. These kiosks are only outnumbered by the flower stands that also dot BA’s boulevards. Of course, in addition to enjoying the art work our Argentine style food and service are enhanced by the one-of-a kind views overlooking downtown Kansas City. During the end of March 2015 and the month of April 2015, mention this blog and receive ...

March is oyster month at JaxFish House & Oyster Bar . Oysters are delicious, AND one of the most nutritionally well-balanced foods, containing protein, carbohydrates and healthy fats.  During Jax KC's first ever oyster month, we celebrate this amazing mollusk by partnering with the Leukemia & Lymphoma Society of Greater Kansas City to raise funds and awareness for this valuable charitable organization. Our most exciting event occurs at the end of the month when, on Sunday March 29 at 2:00pm we stage an oyster eating competition. Teams of four will square off against each other- and the clock- to determine the most proficient oyster eaters in KC.Entry fee for the competition is $400/team.  The winning team receives a $1,000 cash prize.  During the entire month, we also feature the "Dozen Dozens" promotion. Every time a Jax guest orders a dozen oysters, they will receive a raffle ticket. At month's end, the winner is drawn and will rec...

The BigRedF Restaurant Group (their spelling) headquartered in Boulder recently has provided me two great happy hours.  We started at 4 p.m. when they opened . . . and just kept eating.  I think this is more than worth going to the Plaza for – and the fact there is plentiful parking through the Hotel Sorella entrance or off Belleview just makes it even more perfect. Now, I don’t eat raw oysters any time of day, happy hour or not. Companions have told me they’re excellent.  At Happy Hour, there are 11 other items, ranging from $5 to $7 plus some oysters at $1.25 each.  The steamed mussels come in two versions and I loved the coconut milk with panang curry version, somewhat to my surprise.  The fried calamari with a lime aioli and even the tuna melt are delish as well – but every single thing we tried there, including the lump blue crab cake on the regular menu, spoke beautifully to us. As befitting an excellent Happy Hour, there are five cheaper dr...

For those of us who consider pie (and ice cream) the perfect breakfast, dessert is more than just the end of the meal.  It is celebration, it is the best reason to linger, it is the ultimate fireworks to the sit-down portion of the evening. It is compulsory. Thankfully, many Kansas City restaurants agree.  They make the grand effort to satisfy the sweet desires of their patrons, whether they outsource, leave it to the chef and kitchen to create, or have a professional pastry chef at the helm. Some restaurants recognize the time and creativity involved in presenting a great dessert and decide to simply leave the work to someone else.  Sometimes they tell you this; sometimes not.  But what most do is to find the very best dessert that reflects who they are and what their customers want.  And if, apparently, it’s the Costco double chocolate cake that people want, I’m not telling you where that was. Waldo Pizza, a place you might not think abou...

I’m going to be doing several more blogs about the sweeter side of life – it’s just so cheerful to think about desserts!  A wonderful dessert is a really great way to extend an evening, even if you have to have it with decaf.  Or more wine. Ra Sushi  - Sweet Mochi Trio My last blog here was about the new monthly desserts now occurring at Harvey’s in Union Station (see below).  It’s nice to know you can count on something different each month and what a fabulous excuse to hang out a while in wonderful Union Station.  And in our spring issue of The Restaurant Guide , I talk about pastry and all things dessert.  One thing I learned is how few true pastry chefs there are out there (and why) and that many “regular” chefs fulfill that function, too, extremely well in their busy kitchens.  I also get to talk to talented pastry chefs like Nick Wesemann at the American and Joseph Jackson at Affäre – look for more on them later. Shasha's Le...

So you're by the airport . . . Think about going to the Hilton hotel, where I've never been until recently.  It's only been there for oh, 16 or 17 years.  It's been redone.  Importantly, from my standpoint as I'm probably not going to stay there:  try their newly re-imagined restaurant. It's quite, quite good.  NOT hotel food, whatever that used to mean.  It doesn't look so much like a hotel, either.  Not the bar, the restaurant.  It is, in fact, a place you could hang out. They have a nice happy hour from 4 - 7 pm.  $3 draft beers, $5 house wines, a $7 specialty cocktail, and small plates, very cheap, ranging from home made chips at $3 to crab cakes at $7.  Not a huge selection, but plenty enough.  Their lunch and dinner selections are reasonably priced as well and the menu is pretty extensive.  The hamburger that walked by us (not on its own) looked just great. Since I don't live close, I'm definitely putt...

- Featured Specials - BUBBLES & PEARLS emersum oyster, lemon crème fraiche, champagne pearls, osetra caviar, chive SALT COD BRANDADE celery, fennel, mustard seeds, pickled red onion, house saltine VEAL OSSO BUCO & CHARRED OCTOPUS coquillo pappardelle, pearl onion, chicories, gremolata SHELLFISH SAMPLER PLATTERS FOR TWO crab, lobster, shrimp, oysters, etc. Happy Hour 4pm-6pm • Full Dinner Menu Available CALL 816.437.7940 FOR RESERVATIONS TUESDAY FEBRUARY 17, 2015 - Featuring - PO’BOYS Catfish • Oyster • Shrimp CHARBROILED OYSTERS with crawfish butter and chipotle SHRIMP AND GRITS KING CAKE - Live Music By - TIM WHITMER   5pm-8pm Happy Hour 4pm-6pm • Full Dinner Menu Available CALL 816.437.7940 FOR RESERVATIONS