The Making of a Foodie

Local Wines & Vines



The audio on this video for Jowler Creek Winery in Platte City, MO is a little wobbly, but you can hear the Colleen Gerkes, owner and winemaker clearly telling the story of how her little winery is practicing sustainable farming practices using babydoll sheep as lawn mowers. Oh, come on, say it with me folks: "Awwwwwww, they are so cute." Adorable, in fact.

I am currently on the hunt this summer, for some really great and unusual local wines to get behind. As a Foodie, I love local food . . .I want to love local wine as well. The vineyards I am enjoying learning more about right now are Jowler Creek, Inland Seas and Stone Pillar.

Jason and Colleen Gerkes, of Jowler Creek Winery & Vineyard are beginners compared to some in Missouri in the wine production business. They've been growing the grapes, but in 2005 began bottling their first wines. She is from wine country in California and he is from a farm family in Missouri, and together they have entered the brave new world of wine-making sustainably. I have to stand-up an applaud this young couple for looking into, getting funding for and testing sustainable growing practices. This is on the cutting edge of what Napa and Sonoma, CA are just now really starting to get into . . .it's about making your business green, saving the environment and as Colleen mentions in the video above . . .their house sits in the vineyard. They don't want to raise their family around all the chemicals that have traditionally been used to treat the pests that come with having a vineyard.

I have not made it to the tasting room at Jowler Creek, which is open on Saturday & Sundays from 11:00am - 5:00 pm to see the babydoll sheep in action, but I was lucky enough to locate most of their wines at GreenAcres Market located in the Shops at Briarcliff. This is the only place in town I was able to find them. In fact, I found a wonderful selection of many different local wines at GreenAcres, one-stop shopping.

The tops of the Jowler Creek wine bottles are dipped in wax that is heated up in a deep fat fryer. They look very pretty. I will be honest, anyone following my little Jowler Creek kitchen tasting on Twitter last week, knows I had a devil of a time getting the wax off to get to the cork . . .it chipped all over my kitchen and I managed to take a nice bloody hunk out of my thumb in the process.

That night, in preparation for my interview with Colleen on LIVE from Jasper's Kitchen radio show, I tasted their Critter Curvee, Vignoles, Butterfly Blush & Norton Red. I did not find, or sadly, get a chance to taste their Traminette, Cabernet Franc, Chambourcin or small batch dessert wines.

Critter Cuvee, Vignoles & Butterfly Blush are all considered semi-sweet. I thought the sweet, silky mouth-feel of the Critter Cuvee was like drinking honey. Rich and sweet. The Butterfly Blush with it's lovely pink hue was like liquid strawberries in a glass. The traditional red grape of Missouri, the Norton, is still not a favorite of mine. It smells promising, but perhaps because I have trained my palate for big, bold California reds . . .it's hard to get excited by Norton which is watery and bland to my tastebuds.

But, my favorite by far was their Vignoles (pronounced vee-knoll). This is a grape traditionally grown here in Missouri and on the east coast because it can stand up to our cold winters. It tasted complex had a distinctive golden color, and the taste . . .it reminded me of a Sauternes, a classic French dessert wine. Very unusual, perfect local wine to surprise your friends with as an after-dinner drink, or perhaps with a cheese and fruit try to start your meal.

Colleen of Jowler Creek followed my tastings of her wines on Twitter, noting my difficulty with the wax and was nice enough to email me and let me know they will soon be moving to capsules, or regular foil/plastic covers instead of the wax. Now that's being immediate and receptive to your customers needs! She also sent me this video of her hubby showing all of us how to properly open on their bottles with the wax. (Needless to say, I did not do it this way. I can't pare an apple much less a wine bottle using his simple technique. Hopefully, you are more skilled than I am, in that regard.)

To understand why most people think there are no local wines of any value to drink in Kansas or Missouri you have to understand one thing . . .based on where we live in the country, our weather, our soil etc. there are only certain kinds of grapes that will actually grow successfully in this part of the country. At least this has been the traditional thinking . . .

Doug Frost, our local and much respected national wine expert, wrote an informative article about the local wines of the Midwest. It sheds much light on common attitudes and the situations that have created them around our local Kansas & Missouri wines. Read this before you dismiss our local wines, it will change your opinion or a least educate you on why things are they way they are for our local wines.

Missouri and Kansas has not traditionally grown grapes that you have ever heard of before. They are not the grapes that are usually  grown in California or France. To illustrate the difference . . .they grow Chadonnay, we grow Chardonel. Kinda, but not really the same. By the way, a great site that tells you about traditional Missouri grapes and the winemakers that produce wines from them is Missouri Wine Country. Check it out.

Missouri has a long wine-making tradition. According to Wiki, before Prohibition, Missouri was the second-largest wine-producing state. Germans settled along the river in Hermann, MO because it was the perfect area for growing grapes. Italians grew vines in Rolla, MO and closer to the Ozarks. Missouri in the 1800's was rich, fertile farm land that many used to make a living making wine.

The new Prohibition amendment forced the shutdown or abandonment of all wineries in Missouri except that at St. Stanislaus Seminary, in Florissant, who were still permitted to make sacramental wines for religious reasons.

The revival of Missouri's wine industry started back up again in 1965 with the reopening of Stone Hill Winery in Hermann, followed soon by the opening of Mount Pleasant Winery in Augusta. Soon winemakers began to reestablish Missouri vineyards and wineries throughout the state.

(Curious. Check out the quote on the home page of Mount Pleasant Winery website. It mentions Tipper Gore likes their Chardonnay and says she is the wife of the inventor of the internet? Former Vice President, Al Gore, invented the internet? Hmm, I am not sure if they are joking or serious, but if serious, I would think being the Former Vice President of the United States might be a bigger title to claim. Besides, I would credit Tipper for her own merits . . .the woman that invented profanity stickers that went on all heavy metal and rap music CD's ensuring they would sell 1 million copies even faster than projected. Rock on, Tipper.)

Another local winery that I was interested in learning more about bills itself as: Inland Sea: Kansas City's only urban winery. Owner and winemakers, Michael and Kerry Amigoni purchased their vineyard in Centerview, MO in 2000 and they had the first planting 2001. But, this video of Michael Amigoni shows him explaining that they actually started by growing grapes in their backyard in Leawood.

Michael is considered part dreamer, part rebel but all passionate about the types of grapes that can be grown and wine that can be made in Missouri. He wants to grow the famously traditional grapes of the vinifera. He doesn't want to grow the traditional Missouri state grape, Norton, to make his red wine.

Michael believes that to be taken seriously in the wine-making world that we should be attempting to grow the more readily recognizable grapes of Europe. He started by planting Cabernet Franc, which is the hardiest red wine grape that can withstand the colder temps. He was successful. From that experiment, Inland Sea has planted more grapes and is now producing Cabernet Franc, Cabernet Sauvignon, Mourvedre, Petit Verdot, Chardonnay and Viognier. A rebel with a wine-making cause . . .Oooo, I can certainly get all about that and you will too once you taste his delicious results.

When I first heard about Inland Sea: Kansas City's first urban winery, I wasn't sure what to make of it. Does that mean they grow the grapes in the city they use to make the wines with? Do they buy grapes from somewhere else and just make the wine downtown? What it actually means is they grow their grapes out in the country in Missouri, but instead making you come out to the country to their tasting room to sample and buy their wines, they want to bring the tasting room to you. They want to provide you with a convenient place for you to take your friends for a tasting and still be able to catch dinner or a show.

It is one of the hottest trends in boutique and start-up wineries to have this approach of having a cool downtown location that you can come and sample to wine, hopefully buy some and not have to make it a day trip. The New York Times wrote a great article that mentions Michael Amigoni's approach about this emerging trend.

Inland Sea has a lovely urban tasting room down in the West Bottoms. In fact, that was where I met Michael and Kerry Amigoni for the first time. It was a tasting event hosted by AIWF in Kansas City. I had come late to the tasting and they were beginning to wrap things up, but I remember vividly Michael's passion as he spoke about his wine and reached into one of the barrels in his tasting room with a wine thief and poured me a quick sample of his Mourvedre, I believe. I remember thinking, this guy is serious, he wants to make the best wine in the Midwest.

Recently, Michael and I have been chatting over Facebook and I told him that when I started my research on local wines back in the Spring, that I had discovered that JP Wine Bar downtown was featuring their first full flight of local wines and they were all of Michael's Inland Sea wines. I happily ordered it, excited to be tasting his Chardonnay and Viognier for the first time. The waiter came over and asked me how I liked the local flight . . .I really, enjoyed it. Certainly on par with many of the other more traditional wine flights I had at JP's in the past. My favorites were the Viognier and his Cabernet Franc. The point was . . .Inland Sea wines do measure up. The manager came over later and told me I was the first person to order the local Inland Sea wine flight at JP's. What??!!! People please, get thee to JP's and order this local Inland Sea wine flight. Or better yet, go down to the Inland Sea urban tasting room, meet Michael and Kerry and sample some for yourself. Their tasting room is open on Fridays from 4:00 pm-7:00 pm.

Finally, the Stone Pillar Vineyard is a curiosity of mine at the moment because it is just down the street from me in Lenexa at the corner of Woodland Road and College Blvd. It is only considered a vineyard and not a winery at the moment because they are in the process of growing the grapes to make the wine. 

It takes a long time to grow enough grapes successfully to make wine. You have to have  a long-term plan and a vision for where you are going to go from being a grape farmer to a winemaker. Patience is more than key. It takes years of commitment and trial and error to get it right.

I don't know much about these brothers (I assume?) that own Stone Pillar, other than what is on their MySpace page, and the fact that they seem to be a very focused group of late twenty-early thirty somethings set on making a go of wine-making with land that has been in their family for years.

From their My Space page: "Stone Pillar Vineyard was started in 2007 by George, Frank & Tommy Hoff. It sits atop property that has been in our family for five generations predating the civil war. On a vacation to Niagra Falls, George was awestruck by the beauty of the vines and fell in love with the idea of a vineyard after tasting the delectible wines of Niagra On the lake. (Sorry, I must point out here that Niagra would have similar climates to ours, and therefore would be great wine-making inspiration for our young bucks.) After lots of research and planning we started our first planting in 2007 and are continuing the development of our operation. We hope to open our doors to the public by 2011. Recently George has been putting his winemaking skills to the test. At the KGGWA 22nd wine judging he won 1 gold medal for dry red (Cynthiana/Norton). 5 silver medals for Cabernet Sauvignon(dry red), Niagra (dry & sweet white), LaCrosse(dry white), and blackberry. Bronze for Vignoles (dry white), as well as 5 Silver medals at the 10th annual KC Cellarmasters Classic."

So, it looks like we have another one to watch. I love a good mystery . . .and you can bet that I will be standing in line in 2011 when my neighbors at Stone Pillar open the doors to their tasting room.

Finally, if traditional Missouri wines are, at the end of the day, still too sweet for your personal tastes. I say, don't fight it. Embrace it and use our sweet wines of Missouri to make delicious and refreshing sangria to enjoy by the pool or in your backyard. Everyone loves sangria and most of our local wines are surprisingly inexpensive as well.  Another local winery Holy-field Vineyard & Winery in Basehor, KS posted this recipe for their version of sangria on their Facebook fan page. I think it sounds good to me, see what you think.

Holy-Field's Sangria Recipe

1 Bottle Tailgate Red

1 liter Club Soda or Sprite

2 Limes squeezed and sliced

2 Lemons squeezed and sliced

2 Oranges squeezed and sliced

(I am adding 2 green apples, diced, for crunch!)

4oz Triple Sec

Mix, stir and enjoy!

Hint: Sangria can be made ahead; omit soda until ready to serve.

Now, if you will excuse me, it's time for a drink. Enjoy!

Foodie always gets her Chef

So, who is Chef Justin Wangler and why is he featured at the end of my Murphy-Goode application video? (Which you can still vote for until June 25! Just click the link above. Please! Seriously, I know that those of you that love me are tired of me asking for your votes. True story, I got a email from a friend wanting a restaurant recommendation in São Paulo, Brazil. Which, of course, I gave her promptly because I am fabulous like that. She started her email with: "Foodie, yes, yes, I've already voted for you.")

Please let me take the time to thank all of you, who have already cast your vote for me. You are the best and officially in my social media network. Don't be scared, it just means were friends.

So, back to the story, Chef Justin Wangler is the Executive Chef at the Kendall-Jackson Winery Estates. Jess Jackson, who owns Jackson Family Wines & founded the Kendall-Jackson winery purchased Murphy-Goode in 2006. The Murphy family still kept their original vineyard and Dave Ready Jr. also stayed on as Murphy-Goode's Winemaker. If you speak with anyone involved with either Murphy-Goode or Jackson Family Wines, they will make it very clear that Kendall-Jackson is a completely separate brand, with it's own team and unique marketing goals. But, what I found out in talking to Chef Justin, is what the brands do share, when the occasion arises, is one very talented Chef. Chef Justin to be exact. That means that Chef Justin is the official Murphy-Goode Executive Chef as he has cooked for them anytime they required his services. Jackpot, I thought. A Chef for Foodie to talk to . . .it doesn't get any better.

This whole crazy trip to wine country started because Test Kitchen, my underground supperclub, was turning 1 year old. I was thinking at the time that a Sonoma-based Test Kitchen dinner in wine country might be a great way to test taking Test Kitchen on the road. I had a friend out there with a house that we were going to use to host the event . . . all we needed was a Chef. This to my surprise turned out to be the most difficult part of the entire operation. Mostly because of the timing of when we wanted to do the event, July is their high tourist season. I also felt that some things just can't be done over the phone. To really impress someone, you need to go and look them in the eye and do it in person.

Al Samuleson who works for Majestic Wines and reps Murphy-Goode wines, when he heard I was looking for a Chef out there, he insisted that I go see about Chef Justin at the Kendall-Jackson Estates. Al set up my entire tasting room visit with some help from his friends at the Wine Center. It should be noted that Al Samuleson was also the person who posted a link on Twitter about the Murphy-Goode opportunity, and his tweet was the first I had heard about it. If fact, I did not know Al except through our Twitter conversations. I had never even met him in person until he sent me a DM and asked if I wanted to meet for lunch. Up until our lunch, Al had been the nice guy who retweeted my Forks & Corks announcements and told me how to fix my leaky toilet when I was trying to figure out why it was leaking. Seriously, he did. How appropriate I find out about this contest through a Twitter, a social media channel, right? I know. Crazy.

When I finally made it to the Kendall-Jackson Wine Center, a gorgeous chateau sitting on 120 acres in Sonoma County, Chef Justin was waiting to take me on the tour of the famous Kendall-Jackson gardens. These gardens are special in that they plant and grow plants that have properties that can be tasted in a certain wine. Here I'll let Chef Justin explain it to you in his words:

Very cool tour! In the end, I was completely smitten with Chef Justin's soft-spoken, easy attitude. He is originally from North Carolina, which explains his love of okra and his accent. In this clip, I asked him how to prepare the Cardoon plants (also known as an artichoke thistle, which is what I had mistaken the plant for - an artichoke.) Chef admitted being from the south, so he had never seen or cooked with a Cardoon plant before and had made several failed attempts before he had an Italian tourist who was taking the tour with him explain to him the part of the plant that you used in cooking.

We discussed the challenges of being a Chef in a winery. I asked him point blank: "which comes first, your food or the wine?" Being a smart cookie, he answered "Oh, of course, the wines comes first, always. My job is to find food to pair with it, that highlights it and enhances it." What I loved about that answer was if someone were to ask me what my job as a Foodie is I would say the same thing as Chef Justin. Find good food, pair it with wine, highlighting & enhancing it.

Once the "official" tour was over, I asked Chef about winning the Chef's Challenge at Kendall-Jackson's Tomato Festival last year. Food & Wine hosts this Chef's Challenge event, inside the larger fundraiser known as The Tomato Festival, in which the Chefs compete by preparing dishes with tomatoes grown on property. When I asked him if they would be doing it again this year, he said, "We have already started getting the tomato plants ready, do you want to see them?" "Sure, Chef", I said, "lead the way."

Did you hear what David the groundskeeper said on the video? They have over 3,000 tomato plants they plant to produce the tomatoes needed for this annual food and wine festival. The Tomato Festival is open to the public, but is cheaper to attend if you are a Kendall-Jackson wine club member. This year the festival is happening in September 2009. If you happen to be in wine country, I highly recommend you pay a visit to the Kendall-Jackson Wine Center.

So, how did I end up with my Murphy-Goode Viking helmet? Well, I was standing in Chef Justin's office after the tour and I spotted it on the top of his bookshelf and asked where he got his. (See it in this picture? The viking hat is an important symbol in the Murphy-Goode brand, as Dave Ready Jr. and his family were originally from Minnesota . . .home of the Vikings NFL team. It could have been worse, I suppose. They could have been from Wisconsin and all of us competing would be running around wearing foam cheese on our heads. Good look for a Foodie, super funny for everyone else.) He said he had catered an event for Dave Ready Jr. and was given one. Then he said: "Here, I'll give you mine to take with you."  I said the Chef Justin, "so what is the story I need to tell Dave about where and how I got your viking hat." He smiled and said "I wouldn't tell him anything, act casual, and make him wonder where you got it." That tells me that Dave Ready Jr. is a prankster, and that Chef Justin is too. "Goode" to know.

Foodie went to wine country with the intent of looking for Chefs, and came back with the decision to run for a very goode job. As I was leaving, Chef wished me luck. I said: "well, if I am the lucky one that actually gets the gig, I look forward to working with you."  He looked at me, and smiled. Afterall, if selecting picnic spots are a part of my job description for a really goode job, I assume selecting the menu for the picnic will also be part of the job description.

Chef Justin and I have already started discussing possible picnic menus.

VOTE for Foodie

Listen, before you read any further, I need a big favor . . .if you haven't already voted for my video giving me an opportunity to become Murphy-Goode's next "Wine Country Lifestyle Correspondent", then please click on the button above and do so right now.

I'll wait, go on.

No, I won't start without you. You are too important. Go on, now.

It just takes 30 seconds to vote. I promise. It's easy-peasy.

Come on, you'll get to see me in a video at a Test Kitchen event. (You know you want to see that, right?)

There is only one week left to vote in this race for "a really goode job", and I really could use your help. Every single vote makes a difference.

Now, would you mind asking someone else to vote for me? A spouse, a co-worker, the lady that cuts your hair, your postman, your children? Could you send out an email to your friends with a link to my blog where they can vote for me?

All done? Goode.

Thank you, so much for your vote. It really means the world to me.

Now just what is this all about, you ask?

In short, it's about me wanting to earn a place at the table in a PR and Marketing contest of sorts to find the one person in the world (me, I hope!), who for 6 months can and will help the MG winemaker, Dave Ready Jr. and the good people at Murphy-Goode Winery in Healdsburg, CA to share the story of Murphy-Goode wines with others and take their passion for wines and transfer it to others through what we have come to call "social media tools".  Basically, this person would blog, tweet on Twitter, post to your friends on Facebook and communicate with others in the food and wine industry through LinkedIn about your experiences and bring your story and the story of Murphy-Goode wines to life.

Did I mention that Murphy-Goode plans to pay their winning candidate $60,000? This kind of money coupled with the opportunity to get behind the scenes and learn the business of making, marketing and selling wines has brought out heavy-hitters from across the globe. There are social media stars with thousands of followers, there are interactive and technology experts that know how to build tools and measure the success of online campaigns, there are video production experts whose videos are really great, there is every type of wine industry person from distributors to retailers, wine bloggers and grape-heads of all sorts, standard issue PR/marketers, many with restaurant wine experience and then there are just the people who love to drink wine and party. Oh, and a few vikings and one lady who thought she was trying out for the Martha Stewart show, I think.

And, there is one Foodie . . .that's me. ;-)

Honestly, it's a big job for just one person. Which is why the smart folks at Murphy-Goode have cleverly designed the competition for this job to start the buzz about their wines and their brand long before any one candidate gets picked for the job. The video application submission and voting process is designed to cleverly encourage the thousands of candidates (myself included as evidenced by this blog post) to start a conversation about the Murphy-Goode wines with everyone in their network. Kinda like a pyramid scheme, only a good one. One where you don't have to do anything but listen to me, and try some of the excellent wines that Murphy-Goode makes. 

Murphy-Goode plans to cut the list of candidates to Top 50 and then to Top 10 and finally to a single candidate. That candidate will have already received the benefit of thousands of us who have been talking and tasting wines with our friends, learning more about the Murphy-Goode wines and the company in preparation for an interview and some of us have even done "in-the-field-research", like I did when I visited California wine country at the beginning of the contest.

I know that for me personally, I have convinced many people in my circle of influence to try Murphy-Goode wines, some for the first time. I know I have convinced at least one wine retailer in KC to start carrying Murphy-Goode wines due to my discussion around Murphy-Goode wines and I also know that I would not be even competing for this job had it not been for my connections and contacts gained through my social media network.

My drinking habits, as of late, are becoming more social . . .as I plan to share my stories of this journey with all of you.

I humbly ask for your vote for me for Murphy-Goode's Wine Country Lifestyle Correspondent.

Secret + Special = Speakeasy

Remarkable service, knowledge and love of your craft should not be something that we are surprised by, but somehow in this day and age it does make a place stand out and, I don't know about you, but it makes me want to go back again and again. Support someone doing it right.

Eatie told me recently when we were deciding where to go for a drink that he has gotten to the point where he simply won't give a bar, drinking spot or restaurant his business if the total package isn't there. He wants to reward the good behavior and punish the bad and vote with his dollars. They don't even have to be ultra nice places. A dive bar with your favorite icy cold brew on tap served quickly and with a smile. Great! It's kinda like that old saying from your parents: "Doesn't matter what you want to be when you grow up, kid, just be the best."

Ryan Maybee has always impressed me. He very consistently manages to blow away my expectations around cocktails and wine, and his new place, Manifesto, located in the basement of 1924 Main, is no exception.  

Ryan and I have something in common. You see, he has a secretive underground speakeasy, called Manifesto. One where you have to go to the back door of 1924 Main, push the silver buzzer next to the door and tell the person answering how many is in your party. If they have room to serve you, you get buzzed in. If they don't, you can always text Ryan Maybee at 816.536.1325 to reserve your seats in advance for next time.

I, have an underground supperclub, called The Test Kitchen. With my concept, you have to be handed a card or be told about the website and then you have to go and sign up to hear about and attend secret dinners with awesome chefs in interesting locations.

Ryan came to one of my early Test Kitchen events, back when I was basically standing at the backdoor at each of our locations and accepting cash in exchange for the dining event of a lifetime. It was like a drug deal made in the alley, only the drug was food and wine. Can you imagine? When Ryan showed up to pay for his seat, said to me: "I am surprised to see you . . so. . .so out in front. I thought as the Founder you would be more behind the scenes at Test Kitchen."

I said to him: "Well, it's my club, and my business. First rule of Test Kitchen, no one touches the money but me. Second rule, I figure if you are a member of my club and brave enough to find your way to here to pay money to eat, it's only right you get to meet the person who is hosting this event for you."

Ryan got a thoughtful look on his face. I knew he was in the process of working out the details of his speakeasy and how to make it the authentic, true speakeasy experience and yet not turn people off with any sense of excluding anyone from partaking in the process that wanted to. And partake in Manifesto, you must . . .it's that good, really. Go. Now. What are you waiting for?

I always thought this quote from Michael Hebberoy said it best. (He helped revive the underground supperclub trend in the U.S. He started cooking dinner parties for friends in his Portland, Ore., living room seven years ago, after growing tired of formulaic restaurants.)

"At the end of the day, when you want to define yourself by your craft, you have to engage with consumer culture," he says.

Which means to me: "You can be a secret, just don't be stupid. Stand up and take credit for your work and your craft, as a means of engaging the people you serve to create fans for life and as a way to make a little money too."

Most people yearn for the more excitement and mystery in their lives. Something a little out of the norm, something special, something just for them.

That is what makes both Manifesto and Test Kitchen so much fun, because both Ryan and I deal in that trade. We sell fantasy, fun and excitement. 

If we are doing  our jobs correctly then we should be delivering that magic to each and every one of our guests. In the case of Manifesto, Ryan delivers on his promise in spades, and I can say that because I have taken numerous friends to the basement. I have sat at the bar, which I much prefer to a booth, as a way to get up close and personal with the bartenders and to watch them make these cocktails by hand.

The history of the speakeasy of course, came from the days of prohibition. A time when many places did not allow alcohol to be served, much less consumed. But the mother of invention is necessity, and that only spawned the idea of making secret places where people could gather together and commune with a spirit in their hand.

That spirit lives on at Manifesto, but with a much more modern twist to an old-fashion idea. Ryan's takes the same amount of care in choosing the quality of his ingredients as a Chef takes in choosing his to create a dish for you to eat and enjoy. A hand-crafted cocktail should use only the finest ingredients and might take some time to create, if done properly. A perfectly executed dish is absolutely no different. 

Watching Ryan, or one of his superbly talented bartenders (Beau, Brandon, Vic and Jen), actually making one of these cocktails in front of your eyes, will indeed give you a whole new appreciation for the craft of cocktails.

I am a gin girl, so one of my favorite drinks on his menu is The Brothers Perryman which contains Junipero, St. Germain Elderflower, Campari and Flamed Orange Zest for $11.

I am also a big fan of the Smokin' Choke under the Whiskey section. It has Applewood Smoked Jim Beam, Cynar (a liqueur made from artichokes, get it? It's the choke that's smokin') Maple Syrup, Lemon and Orange Zest for $11.

Finally, when one of Ryan's mentors and pals Doug Frost went to Manifesto he was tweeting about his love for a tequila. (Doug Frost is a huge fan of premium tequila.) He recommended a drink called Old Oaxacan. It has Del Maguey Mezcal, Agave Nectar, Peychaud's Bitters and Water for $11.

So, if you haven't made it down to Manifesto, you are missing one of the best cocktails in your life. As the menu says: Drink Early. Drink Often. Speak Easy.

June 2009 Table Hopping

TASTEBUD Magazine
Table Hopping – June 2009
“Moveable Feast.”

Lupe’s Taco Stand
Corner of Southwest Boulevard & Summit
Kansas City, MO
Saturdays & Sundays

The perfect place to eat a real street taco in Kansas City is on Southwest Boulevard, which is where you can find Lupe’s Taco Stand. Stop by weekend nights to see local neighborhood folks lined up to sample her “rich tacos” fresh corn tortillas filled with your choice of steak asada, pork carnitas, tripe, pork stomach, fried pork skin, you name it, Lupe’s got it. Also on weekends she does Birria de Chivo or goat steamed in a chile broth as well as the traditional Mexican hang-over cure, Menudo. Tacos come with chopped onion and cilantro, the “green sauce” is what to get on your tacos.  VISIT: on Tuesdays when all tacos are only $1.00.

Cravin’ Haven Hillbilly Kettle Korn
East Corner of the Ward Parkway Shopping Center Parking Lot
Kansas City, MO
Saturdays – 10:00 am to 6:00 pm
Sundays – 12:00 noon to 5:00 pm

Made to resemble a log cabin, this food truck used to travel around the country making Hillbilly Kettle Korn at fairs and festivals along the way. When the lovely couple that owns it finally decided to settle down, the corner of the Ward Parkway Shopping Center is where their truck finally found it’s permanent home. Their sweet and salty Kettle Korn is simply a treat.  You can both freeze and reheat in the microwave this miraculous “korn”. A small bag is $3, medium $6 and a large is $12. ASK: if you can sample some of their fine Kettle Korn, they are always happy to provide free samples to anyone who asks.

Fresher than Fresh Snowcones
In the garden at the corner of 1700 Summit
Kansas City, MO
First Friday’s in front of Hammerpress Studios &
Saturday’s in the Garden - 12:00 noon until 8:00 PM
http://www.fresherthanfreshsnowcones.blogspot.com/

Lindsay Laricks is a lovely woman who sells snowcones out of her turquoise 1957 Shasta “Canned Ham” trailer. She also a woman on a mission to get you to try her unique, made from scratch, snowcone flavors. Open for her second season, Lindsay has a long list of tried and true flavors that are a must for any curious palate. For only $3 a cone you can sample flavors like: Lemon Prickly Pear, Lime Mint, Watermelon Basil and Espresso & Mexican Cane Sugar.  GET: the “Daredevil Special” snowcone, it changes often and is Lindsay’s way to test new flavors, only $2. Try one and cast your vote!

Jerusalem Café Falafel Truck
In front of Harry’s Bar & Tables in Westport
501 Westport Road
Kansas City, MO 64111
Late night - Fridays, Saturdays & Sundays

The Jerusalem Café restaurant mans this food truck late nights in Westport. It is just a fact of life, there will always be food trucks parked where late night party animals prowl. When you find yourself in Westport late night and have the need for a snack, this truck will always hit the spot. Get their falafel sponge, I mean sandwich, with crispy fried falafel patties tucked inside a soft pita bread pocket with lettuce, tomato and a creamy cucumber tzatziki sauce. ENJOY: a drink in one of the many watering holes in Westport first, and then go hit the Falafel Truck. Be aware that most bars will not allow you back through their doors with food from the trucks, so be prepared to take it home or sit outside on the curb to eat it.

Jasper’s Marco Polo Grill Cart
Located outside of Marco Polo’s attached to Jasper’s
1201 W. 103rd Street
Kansas City, MO 64114
(816) 941-6600
http://www.jasperskc.com/
Outside on the grill Saturdays when weather allows, inside everyday.

If you didn’t grow up with this Italian treat of a sandwich, it’s time for a proper introduction. Go visit Chef Jasper’s Mirabile Jr.’s Marco Polo Italian Deli and outside most weekends you will find his outdoor cart with the grill fired up making his specialty, a grilled Italian sausage sandwich. Made with Jasper’s own house-made Italian Sausage, it is grilled to a golden brown then piled high with green peppers, onions and potatoes on a soft Italian peasant roll for only $4. TREAT: yourself to one of Jasper’s sweet cannoli pastries after your lunch, it’s Chef’s personal favorite and should not be missed.

Gourmet Nomads

Well-rounded foodie friends are hard to find. I mean there are foodie friends that will go out and eat at new restaurants with you, but aren't interested in the little dive joints. There are foodie friends who are just interested in going to the places with the best wine lists but who could care less what food is being served. There are the foodie's that shop only at the farmers markets and might be vegetarian or vegan. There are foodie friends who just love to cook or bake, but could care less about eating out. There are foodie friends that can grow a vegetable garden like no one's business or grill BBQ so good you will wonder why they aren't in competitions. There are foodie friends that follow trends in food or know all the important Chefs across the country. Finally, there are foodie friends that just like to read food magazines or cookbooks, but do very little cooking on their own.

Then there are Foodie friends that eat, breathe, sleep and talk about it just like you do. You no longer feel like you are the only person in the universe with this condition. You have found and have identified your OTHER in food. Amanda Frederickson is that foodie friend to me. (See her in photo above, taken at the March Test Kitchen event by the ultra-talented Chris Pavlacka, photographer from Lawrence.)

When we met a year ago in March, it was at a Share Our Strength event at The American. A food event that helps feed the hungry nationwide. We ended up having the most magical night talking to all the Chefs, and going out to drink with all of them afterwards. In the wee hours of the night, we looked at each other and could not believe our luck. We had broken through the unknown world of food and Chefs in Kansas City, and we had done it at exactly the same time. We had done it together.

When I started Test Kitchen, my underground supperclub, it was a stressful time. A time, in which I was laser focused on trying to launch my baby to the world. It was a venture that I had 100% support from my family by Eatie (hubby) and Tastie (son), my mother-in-law Anna, my Mom (BABZzzz), my Dad and Mynette and my brothers. And Amanda was the foodie friend, who sat up late nights and listened to all my worries and concerns. The one when I thought things couldn't be done, assured me they could be and ultimately the friend that help me get the names on my Test Kitchen list by telling everyone she met in food about my venture and how to get on the list. (Click here to become a member of the Test Kitchen, and get on the list.)

Although I cannot repay her for her help in money, I can by showing my ultimate support and total excitement of her newest venture. It is my supreme pleasure to introduce to you to Amanda's new labor of love, her baby: Gourmet Nomads. Gourmet Nomads is a group of foodies who travel together to places of interest on the food scene in the US and across the globe. Never was there a foodie, that I would trust more to put together foodie trips than Miss Amanda. She not only has impeccable taste, but she demands only the best in terms of her experiences around food and wine and now in travel.

And having planned many, many foodie trips for myself and advised others on where to eat in drink in places they might travel to, I can assure you, finding all of the right foodie hot-spots to hit in any town is a challenge. It takes time, research and lots of looking before agendas worthy of your time and money can be assembled. Amanda has taken the guesswork out of foodie travel with her short excursions. She travels to the places she recommends before-hand to make sure that it meets her high standard and would be something of interest to others like her. She has the professional contacts from her restaurant PR contacts and her social media skills to really negotiate the best rates and most unique packages for even the most discerning traveler. You will do things on Gourmet Nomads trips that are unavailable to the public and get behind the scenes to really get a sense of what life is like in a particular destination.

I am very excited about her latest trip which will be happening July 17-20, 2009 to Sonoma, CA. It's called Eating Sonoma - Ground to Grapes. As someone who is going to try out for Murphy-Goode's Wine Country Lifestyle Correspondent position , I recently just came back from traveling through wine country and Sonoma. I can tell you first hand, a trip to wine country, is one of the neatest and most fun trips a foodie can take. I had only briefly stopped through wine country in the past, but having the chance to really stay and explore the rolling hillsides heavy with grape vines, olive oil tastings, local cheese producers, farmers markets and dined at some of the hottest restaurants, as well as educating myself about the many wineries in the area . . .a trip to Sonoma this summer is something I would happily suggest to everyone.

If you are in the process now of planning a couples getaway weekend or even a trip with another couple or two, please check out Gourmet Nomads for their trip July 17-20, 2009 called Eating Sonoma - Ground to Grapes for more details. This will be a fun and easy way to travel like a real foodie, with others who are real foodies like you.

You are a foodie, aren't you?

On the Cutting Edge

Okay, I'll admit it. I was the girl who was using only her serrated knife to cut everything up until about 3 weeks ago when I made my first pilgrimage to Ambrosi Brothers. I am proud of the knives I have, but you couldn't tell it because of the level of absolute dullness I had let them lapse into. Embarrassing, really, that I let it get as bad as it did before I did something about it.

I own a set of Thiers-Issard 4 star Elephant Sabatier knives from France that I inherited from my Grandmother Betty mixed with what I have purchased, which is mostly Wusthof knives from Germany. (I just could not justify the cost of a set of Global knives I coveted for everyday use in my kitchen home.)

And when I thought I could take it no longer, I purchased one of those horrid "pretend" knife sharpeners that you open like a clamshell and run your knife over the teeth which supposedly sharpens your knife blades like new again. Guess again, my friend. It never returned my knives to a "like new" sharpened state . . .never ever.

So, a few weeks ago I decided to spend a Saturday afternoon meeting the nice folks behind the AIWF - American Institute of Wine & Food Kansas City Chapter as they all gathered together at Ambrosi Brothers for a cutlery class.

I received the information from Chef Jasper Mirabile Jr. who was nice enough to forward the invitation to me, even though I am not a member. It read:

Ambrosi Bros. Cutlery Co.
3023 Main Street, Kansas City, Missouri
Saturday, April 18, 2009
3:00 pm  Reception &  3:30pm Seminar (approx. 1 hr)
$10 AIWF Member Discount    $17.50 Non-Member

Join us and “hone” your kitchen cutlery knowledge and sharpening skills. Listen to Alfred Ambrosi guide us through our cutlery seminar. You’ll be much “keener” after this class. We know it’s going to “whet” your appetite for culinary creativity. Your “acute” sense of curiosity will demand that you be with us, because you’re so “astute”. Be on the “cutting” “edge” and be there. In addition, included in your cost, you can bring one knife to be sharpened by Ambrosi. It’s a deal you can’t let slip by. Be there and be sharp! Space is limited to 20. Make your reservation NOW!

Aside from the "punny" humor, this was a class I had longed to take and I honestly couldn't think of a better place than Ambrosi Brothers to take it. The company that serves as the official knife sharpeners to every Chef in Kansas City . . .and with my bad case of "Chefetish" I have been known to stalk the Ambrosi knife truck all over the city as it picks up and drops off knives at all of the best restaurants. A dream job in my book, but then I am a little weird that way.

The funny thing was, I knew they sharpened knives for Chefs (By the way, most KC Chefs do not keep a nice set of knives in their restaurant for fear of theft or having them "walk off" with someone else, so they use rented ones from Ambrosi. If they do keep a nice set at work, they typically have them engraved with a letter or marking to indicate ownership.), but it never occurred to me that they sharpened knives for regular folks like me.  So, when I realized I could get one knife sharpened for free as part of this class, I signed myself and Eatie up, right away.

When I got ready to select "a" knife to bring to the class to have them sharpen it, I was perplexed. I wanted all of them sharpened. I needed all of them sharpened. My boning or utility knife also had it's tip broken off. I assumed there was nothing that could be done for it, but thought I would stick it in with the others and buy a replacement for it at Ambrosi's. I had about 10 knives that needed to get from my house to Ambrosi's on Main Street, but how was I gonna transport them and not get arrested for weapon concealment?

I did the best I could . . . I laid down tea towels and spaced my knives down the towel, then topped those with another thicker towel and began at one end rolling the knives inside the towels into a nice little bundle. Then I took plastic wrap and wrapped them over and over end to end with plastic wrap, taking care to bunch up the extra fabric around the sharp knife tips. Then I packed them in the car and thought to myself I would purchase a cheap knife bag from them to transport them back and forth easily and professionally. The nice man at Ambrosi Brother's did not laugh when I handed him my wad of tea towels and plastic wrap, he smiled a knowing smile and went to work sharpening them in the back.

After a lovely glass of wine and some of Chef Jasper's delicious sausage as a snack it was time to get down to the business of learning more about our knives and how to keep them sharp.  The short answer is keep it simple and pay Ambosi $3 per knife to keep them in the best condition, just like the professional Chefs in this town do. Then you need to purchase a steel and learn the right way to keep your knives sharpened, once they are professionally done. Your knives should be professionally sharpened about every 6 months or so, then you can use a steel on it at home to keep them in their best condition. Here is Spencer Lutz again from Ambrosi showing us how to use a steel at home in between sharpenings.

When I went to pay the bill for my sharpened knives at the end of class, I purchased just enough of a knife bag to be able to transport my knives in safety and style. I also bought a Chinese meat and veggie cleaver for Eatie for his birthday which is another nice addition to our collection of knives. But it was only when I got home and realized that Ambrosi was able to re-work my utility knife to give it a new tip that I gain a new appreciation for what a professional knife sharpener can really do for you and your knives. I can tell you I've had to be a whole lot more careful around my knives. They are completely sharp which makes them weapons I had not had in my kitchen in a long time. The experience is one of those that will keep you wondering why you didn't start living on the cutting edge a whole lot sooner.

May 2009 Table Hopping

TASTEBUD Magazine
Table Hopping – May 2009
“I think I’m turning Japanese, I really think so.”

Edokko Restaurant
8615 Hauser Street
Lenexa, KS 66215
(913) 888-8878
http://www.edokkokc.com

Owner, Anne Ai, spent considerable time and money converting a Chinese restaurant in Lenexa into the stunning show piece called Edokko. Zen stones, fiery red walls and warm wood creates an inviting and upscale environment, which is only matched in awe by her commitment to high quality Japanese/Asian food. Her steamed or pan-fried pork dumplings 6 for $5 are delicious and made from scratch to order. Try the Hamo (Eel) with Japanese truffle sauce or Pan-fried Red Snapper for $13 and Kobe Beef Nigiri, 2 pieces for $10 will melt in your mouth. Ask Ann about her extensive sake list, she will charm you with her knowledge. OPEN: late and 7 days a week, until 10:00 pm weekdays and 11:00 pm on Fri. & Sat.  

Domo Sushi & Grill
6322 Brookside Plaza
Kansas City, MO 64113
(816) 333-6315

This calm little spot, located right off the main drag in Brookside, doesn’t look like much on the outside, but step in to find an oasis from the busy streets. This restaurant is a friends and family affair, take the Japanese country mural painted on the wall by local artist, Mila Geisler. She also works as a server at Domo’s. Head Chef Koji-san brings years experience to his restaurant and locals give him props for his makimono or sushi rolls and creative noodle bowls. Try their signature dish, a sashimi plate made with white tuna and salmon topped with a tangy yuzu ginger sauce for around $9. CATCH: your breath and visit them at lunch, the atmosphere is quiet and meditative.

Jun’s Authentic Japanese
7660 State Line Road 

Prairie Village, KS 66208
(913) 341-4924

Jun’s is considered by most to be the “granddaddy” of all Japanese restaurants in town. Back when Jun was behind the sushi bar, he put every guest at ease with his outgoing personality while he introduced them to his cuisine. When Jun retired, he sold his successful restaurant to a man who was working with him and knew his way with fresh fish. Aside from the sushi, come to share Shabu-shabu, a tableside hotpot with noodles, tofu, fresh veggies and thinly sliced beef for around $25. Watch your server make this lovely soup using her chopsticks to stir the ingredients in the broth to cook them. This is what “shabu-shabu” literally means “swish-swish”. SIT: at the sushi bar or back in the traditional tatami seating areas separated by screens.

One Bite Japanese Grill
8602 W 133rd Street
Overland Park, KS 66213
(913) 897-9388
http://www.onebitegrill.com
 
Erika Koike opened One Bite Japanese Grill as a Japanese pub, or izakaya, that does not serve sushi, but instead more traditional Japanese small plates.  People come here to eat a quick meal or grab a snack, but with it’s sleek, colorful interior it feels more like a place you want to stay and play. Bring a friend and order about 2-3 items to share. Start with pan-fried pot stickers get 6 pieces for $6. Try the Modan Yaki a crispy egg pancake layered with chicken, veggies and golden fried noodles for $12. Then get the One Bite Scallops for $12 or One Bite Spare Ribs for $10. DRINK: one of their colorful little cocktails or get the Japanese soda, Ramune. Half the fun is just trying to get it open.

Kaiyo Sushi inside of Cosentino's Downtown Market

10 East 13th Street

Kansas City, MO 64106-2924

(816) 595-0050

Sushi Chef David Loo, and his wife Karen Ming, were running their successful Japanese restaurant, Kaiyo, in Leawood, when the Cosentino Family approached them about opening a second sushi bar inside of their brand new market downtown. It was a match made in heaven. This is no ordinary supermarket sushi, Chef David Loo, himself, is down there daily working lunch and then he is back in his home restaurant in Leawood for dinner. Order the Spicy Tuna hand roll $7 or the Caterpillar roll $10, then ask what’s fresh and have a few pieces of that. TALK: to sushi Chef David Loo. Once he knows you and what you like, he can steer you towards what’s fresh and in season.

Forget-Me-Nots

I received a few other invitations to dine this month that came from places not always top of mind for me. They are places that I seem to forget about, not on purpose, but perhaps because they have existed a while on the scene, or they are hidden away in a place not always remembered first for their food. They can be places I keep meaning to get into but never seem to make it happen or they can even be old friends that I have much love for, but somehow end up neglecting with all the new places to go and see.

Each of these places,The Drop, Cafe Sebastienne and Chaz at The Raphael, falls into one of these categories above. It is not a testament of their skills, but more a testament to my schedule and ability to remember them. They are all places that should be considered Forget-Me-Nots in your Spring dining bouquets.

The Drop - Eddie Crane and Chef Kelli Daniels at The Drop had been asking me to come in and taste some of Chef Kelli's food for at least a couple of months. I knew I would get myself in to meet my old friends for dinner eventually, but something always came up, and I never seemed to get it on my calendar.

Besides, I felt like I already knew the food at The Drop. The near cult-like love, and most copied dish in all of KC - The Drop's bruschetta, or how about the Arugula salad or delicious soups. It was the food I remember eating when Chef Josh Eans was with Eddie and Ernesto cooking at The Drop. I loved it then, and I love it now. So, when Eddie and Chef Kelli kept calling me to come eat, I couldn't imagine why or what had changed. Now, I know what has changed, and who has changed it. Chef Kelli Daniels. Period.

The funny part is, I actually introduced Eddie to Kelli after I had met her briefly at the Christmas party. My impression of her was that she was someone who was very poised and mature, someone who knew who she was and was open to what would be coming next in her culinary future. She had just left a Chef's position at Skies Restaurant at the Hyatt downtown and she described to me her culinary style as Low Country Delta cooking meets Mediterranean food, which I thought was an interesting combo. But, what struck me the most was listening to her talk about all of the various skills and jobs she had held on her way to becoming a Chef and how her father, who is a well known Chef, was also a major influence in her life and her "waste not, want not" approach to cuisine. At different points in her career, she had worked for a fish monger and a butcher. She had held high end cuisine jobs and casual cookin' gigs. She had worked the gamut and was still in the game. She was also the perfect person to step into The Drop and help Eddie figure out how to get the most from every dollar of food cost. She breaks down her own proteins, makes delicious sauces from what's already in inventory like Apple Cider Vinegar and yet she doesn't cut corners where it counts by using local Campo Lindo Chicken and Elysian Field’s Farm lamb or more widely known among foodies as "Chef Thomas Keller's lamb."

When I did make it in to eat dinner with Eddie, Chef Kelli sent out the dishes she wanted me to see and eat and I was struck by the fact that these where not nibbles or small plates, these were full on entrees. The Drop was officially serving dinner in lovely little, picture perfect portion sizes. Eddie ordered the crab cakes to start and they were very good, with little flecks of fresh herbs mixed in with the crab, but it was the Greek Antipasti platter that made me forget all about The Drop's bruschetta. Literally, as good as their bruschetta is, it is old news, compared to this plate of slices of delicious pork sausage, grilled Halloumi cheese, fresh feta cheese and house made Naan bread toasty warm served with a side of cucumber kalamata olive topping. (If you follow me on Twitter, you know what a freak I am for cucumber.)

After that was a series of her "serious" entrees:

House made gnocchi with roasted chicken, shitake mushrooms, toasted walnuts, arugula in a whiskey butter sauce for $12.

Half a rack of lamb with truffle mint potatoes, wilted spinach and apple cider reduction sauce. $22

Pork Tenderloin encrusted in cumin & cinnamon, grilled polenta, apple slaw and a romensco sauce. $13

I asked Eddie why he had never served food like this before at The Drop. He said, from the day they opened, they had really been severely limited by the kitchen, or lack of kitchen, that they had.

Then Chef Kelli came out to the table and we began talking about her amazing food, and that's when Eddie said "What Kelli has been able to do with a hot plate, a toaster oven and a small convection oven is impressive."

"Wait, a minute", I said, "are you telling me that there is no stove or commercial gas range in the back?"

They both looked at me and shook their head, no. How can this be? The food I just had could not have come from a kitchen without a stove, impossible. Without another word, I picked up my camera and said, "show me, right now."

Behind the black curtain, is a very small T-shaped kitchen. With a medium sized walk-in, a dish pit on one side and a prep station and convection oven on the other side. By the back door, which is kept propped open when it is nice out to help ventilate a room with no hood, is the safe with a little stainless table on top and two hot plates next to the slicer. This is what serves as the range top at The Drop.

I turn to Chef Kelli and shook her hand. I said, "you are one creative, talented lady to be cooking with this set-up."

She showed me her prep list which she has to carefully organize her time around with only two hot plates in the back. She starts most things off on the hot plate and then finishes them off in the convection oven.

She talked about the fact that because they have a smaller oven, it means that only certain sized pots and pan can even fit in there.

It totally makes sense now why my friend Chef Josh Eans went bruschetta as their hero small plate . . .look at what he was working with back there. It is with new eyes, that I now have to reconsider what I thought the food at The Drop was all about. Let's just say, I now have a new appreciation for the labor it takes to turn out a beautiful plate of food like the ones I enjoyed above. Go eat at The Drop and see for yourself why Chef Kelli and Eddie deserve to be remembered.

Cafe Sebastienne  - Chef Jennifer Maloney was the first Chef in Kansas City who upon meeting me, said "Yes, I read your blog. I like it very much." You could have knocked me over with a feather. I have seen Chef Jennifer at many, many culinary events over the last year or so and she is always so very nice to me, and remembers me, which I also find so flattering and kind. But, that is just the way Jennifer is, she is friendly, she is outgoing, she is nice. She also happens to be very well liked and respected by other Chefs in this town. That's because she is extremely talented and because she is passionate about using and finding seasonal food.

We became Facebook friends several months ago, and one night she popped up to chat and said: "So when are you coming to eat at my place?" See, I had confessed to Jennifer that although I had eaten her food at culinary events, I had not made it into the Kemper Museum to eat at her restaurant. Several mutual friends, who love Chef Jennifer and Cafe Sebastienne had also told me what I had been missing and encouraged me to get into her restaurant to eat. I just couldn't place the idea of this earthy Chef, with an interest in ethnic cuisines and flavors, being inside of this art gallery.

When I responded back to her Facebook chat about coming in to eat, she said, "Everyone forgets me here inside the museum." Something about that totally honest statement rang true to me and it pulled at my heart-strings. It is easy to forget those really good restaurants that are tucked away inside of a place you go to for a different reason, other than to just eat.    

Eatie and I made a date and went in for dinner right around my Birthday, in fact I called this my birthday dinner when I was chatting with a friend on the phone a couple of days later. It was a Friday night, and we were seated inside the art-filled main dining room. I wondered if all of the color and movement of the artwork would be distracting or somehow too busy to enjoy our meal. But, in reality, quite the opposite was true. It was the calmest, most still room that I have ever dined in. It wasn't dead air, it was like eating inside of a library or a museum. I found it most soothing after a hugely busy, hectic week to escape into this soundless booth or cocoon. I could talk to Eatie in peace with no competing background noise and no rowdy table mates . . .I swear we could have solved world peace that night with all of the quality communicating that got done.

The people who were dining around us, and we did have many tables, consisted of a very educated, art-loving crowd. Lots of designer glasses, lots of black, lots of good wine being enjoyed while deep and meaningful conversations were going down at the table. I leaned over to Eatie and said: "I feel smarter and more educated just eating the food in this restaurant." It was like they were rubbing off on me, in a good way.

In terms of the food, we had the Soup du Jour, which was a Moroccan Vegetable Stew that was hearty and spicy and full of smoky aromas when it arrived at the table with a plate of rolls and butter.

The server we had that night, played our table just right. Just funny enough to be amusing, and yet, when we needed a serious wine recommendation he had knowledge to spare and really took care of us.

Chef Jennifer also took care of us, sending out extra entrees of short ribs with a beet horseradish cream that was bright pink and perfectly complimented the rich beef flavors.

Eatie ordered the grilled duck with poblano mole and sweet corn polenta for $24. The mole was dark and velvety with a kick of pepper. I ordered the Panko-crusted flake with roasted tomato-fennel relish and French green lentils. For dessert, Chef sent out the Pineapple Cobbler and their flourless chocolate cake. Both desserts, were outstanding and hit the spot after so many delicious entrees.

Chef Jennifer is doing amazing things, with various ethnic flavors and cuisines, inside of the Kemper Museum of Art, I say it's time to support the culinary arts and eat at Cafe Sebastienne.

Chaz inside The Raphael Hotel - I had come to the grand opening of the newly remodeled Chaz Restaurant, which is somewhat unfortunately named after a family member that owns The Raphael Hotel. I only say that because, you have to admit, it is a somewhat dated name. Images of Regal Beagle the bar on Three's Company, always seems to jump in my head when I hear that name. That and the character Larry, from the show, with his tight polyester shirts and his chains and chest hair hanging out (shudder).  But as the PR/Marketing rep for The Raphael, Rick Hughey, explained to me when I put him on the spot and asked him about the name, was that the focus groups they did, actually preferred that name to others because it was international sounding and could be from any culture or country on the planet. That, I could actually see, and understand. 

It also adds up when you see the creative and colorful facelift that the old restaurant has received. With bold punches of red and gold, it's kinda Asian/Moroccan, kinda glamorous Shabby Chic, kinda your Grandma's formal living room all rolled into one. The total impact to the restaurant is visually stunning.

After the grand opening event, I was more than a little surprised when, Rick Hughey, emailed and wanted to know if I would be interested in coming to eat at Chaz. The timing was great, because I was interested in understanding Chef Peter Hahn's food. As a 17 year veteran Executive Chef of the hotel, he has always been held in high esteem in Kansas City. I had also just introduced myself to him at the grand opening event, so I thought this would be a nice way to close the loop with him.

Rick Hughey, graciously offered to join me for dinner, and I gladly took him up on it as a chance to learn more about him and the hotel where Eatie and I had celebrated our honeymoon and our 10 year anniversary a couple of years ago. When I told Rick this story, he laughed and said that I would be shocked to know how many people in Kansas City shared that same story. He said many, many people in Kansas City have honeymooned at one of the most romantic hotels in Kansas City. I laughed and thought there is a story or a marketing stunt in that idea there some where. Perhaps The Raphael should stage a "love in" and invite all the couples that have honeymooned with them in the past back for a night's stay or a special cocktail hour. Something to remind them of that romantic and special night. Heck, I'd go. Why not?

So, we were seated at my favorite booth in the whole restaurant. The one with the round floral ball chandelier seen above. I really thought this table was the cat's meow, until I realized how close it was to the live music playing in the lounge. At times the music was nice ambient noise, but when Rick and I really started talking it suddenly seemed very loud.

After listening to the specials for the night, I was intrigued by an ingredient on a fish dish that he referred to as "celeriac". I thought to myself, perhaps the server mispronounced it. Then I thought I might have mis-heard it. Finally, I just had to ask the manager who had stopped by the table to chat what "celeriac" was. He confessed he was not sure either and gladly went back to Chef Peter to ask exactly what it was. He returned to our table with this piece of produce. Celery Root. Celeriac is another name for Celery Root. I had no idea.

In the other hand, the GM carried a bowl of freshly sauteed celery root for us to try it, along with a bowl of raw celeriac for comparison. How lovely? What a great foodie touch, I thought, crunching on the tasteless raw celery root, and then marveling at how the sauteed root really had the flavor and texture of hash brown potatoes. This apparently comes from the natural sugars in Celeriac, that come to the surface and caramelize. WOW! I had no idea you could saute celery root.

I ordered the fish special and enjoyed it and a piece of duck breast and oat cakes from Rick's plate. We were sharing the food and stories about our past lives. He was a most enjoyable dinner companion.

Chef Peter did come out to our table and we briefly chatted about our meal and his tenure at The Raphael. I asked him if he had everything exactly where he wanted it in the kitchen by now, and he said for the most part, but he would still like more room. Every Chef would enjoy a little more room in their kitchen and a window or two to look out of .  .  .people don't usually realize the hovel holes that most professional kitchens tend to be. There is no office with a view when you cook for a living. You sit in front of a tiny slit of an expo window and have a small view of the restaurant that you give your blood sweat and tears to every day.

I like Chef Peter and I like Rick Hughey very much. I wish them luck with this historic hotel restaurant and will think about my night there as being one to remember.

The All American Meal

The last month has been a whirlwind of good food and interesting invitations to dine at various restaurants around town. It is a rare and wonderful thing when a Chef thinks enough of you and what you are doing to invite you come in and dine. I always feel so honored and flattered, but mostly I am excited, because I know that the Chef is going to take good care of me. They are going to put out the food they are most proud of, or something they believe deserves to be highlighted in some way.

Sometimes, I get invited in the hopes of a mention on the blog or in Tastebud Magazine, sometimes it is because they want my opinion on a dish or a new menu, and sometimes it is to prove me wrong on something I have assumed about their food or their restaurant. Don't get me wrong, if I am invited to dine to "right a wrong", it is done light-heartedly, in a sort of  "check yo' self, before you wreck yo' self" sort of way. Trust me, I appreciate it. If I need to be schooled, then school me.

Sometimes I pay for my meal, sometimes they pay for my meal, or at least some part of it. I never assume that anything will be comped when I agree to accept an invitation to dine, but of course it is lovely when it happens.

Are they buying a mention in my blog, by picking up part of the tab? I don't view it that way. If I go and there is nothing about the meal worth mentioning, then I do not mention it or them. I write this blog to please myself, to put thoughts I have in printed word so that I can ponder them, learn from them and hopefully spread what I have learned to you. 

I usually never turn down an invitation from a Chef, because there may be a story that needs to be told. Whether I have dined there before. . .if you keep asking questions, you will learn something you didn't know before. Either about the restaurant business or about cooking in general. It's my homework and my boot camp, to go and dine out as often as I do. Some weeks, I am really full. Some weeks, I wish I was full. It's feast or famine. Welcome to the world of restaurants.

The most intriguing and surprising invitation came from The American restaurant after reading my post called The American Anew. Napkins across laps? Good, then let's dig in to my most recent meal there.

The American Restaurant - Um, yea, so when Chef Debbie Gold, Executive Chef at The American, calls you on your cell phone and says she read your blog post about The American, and would like to invite you to come and dine at the restaurant so you can taste her food . . .you tend to take that call. I know I sure did. 

The truth is, I have met Chef Debbie Gold before, but not in a way she would remember me. I had also met General Manager and Wine Director for The American, Jamie Jamison, at a couple of different functions I attended last year at The American. I always found him to be gracious and entertaining as well.

So, of course, I accepted the invitation to dine on the rainy Thursday night at The American. I arrived and met my husband, Eatie, at the bar located on the top level tier of the restaurant just as he was ordering a cocktail from the near famous veteran bartender Willie Grandison, who was absolutely proper . . .almost regal in his presentation of Eatie's drink. That man is history. He could sit you down over a stiff drink and tell you some stories, now. I guarantee it. He has seen some stuff, and heard some stuff at this bar over the years. 

The meal that followed was 5 courses of Chef's choice at my request, with a couple of excellent wine suggestions from Jamie. The food that came out of Chef Debbie Gold's kitchen was much different than the food I had enjoyed a year ago for my birthday, when I had celebrated with Chef Celina Tio at The American. This is not to pit one Chef against the other, but to say the differences in their cooking and plating styles and their culinary points of view were much clearer to me now seeing each of them at the helm of this culinary icon in our city. 

Chef Debbie Gold is writing the next chapter of her culinary story in Kansas City right now at The American. Her food is the same, yet completely different from her 40 Sardine days. She has a refined, yet unfussy, way of putting together her dishes. They are serious plates with a mature and educated view of timely, seasonal ingredients that blended together in a sophisticated, yet uncomplicated way. Artful plates, beautiful to look at, with simple ingredients that were meant to be together, yet they were not the usual suspects. Eating her food, to me, was a surprise with each bite. That is what I found most amazing. That, as a fan of her work, she was still able to surprise me with how interesting, or delicious or creative or humble the flavors of the dishes were. This, from one of the best Chefs in KC. I wondered, "who am I to be surprised?"  As a fan of Chef Debbie's, I was pleasantly surprised.

Clearly, she is changing the stuffy image at The American, not to a more casual one, but to a more up-to-date culinary one. I thought, eating her food and seeing her dishes, that she was really producing dishes that were "of the moment" in what's happening in food today. Seasonal, local ingredients, edible art, making things in house - goat butter for the table, then using the whey left over in a sauce on the fish. Wha . . .? Really. Oh, yes and they are now making their own sausage and dry curing it in the basement of The American. (But more on that in a minute . . .)

Finally, pastry Chef Nick Wesemann, who we missed that night, but enjoy his work, gave us a dessert worth talking about in "Beer n' Pretzels" - Oatmeal stout sabayon, spiced porter cake, Guinness profiterole and pretzel ice cream. All I can say is "bottoms up" . . .when it came to the table it was lovely, and carefully crafted. Once we dug into it, the flavors began exploding in our mouths . . .the Guinness profiterole was like biting into a sweetened, beer soaked, cream puff. The flavor of beer shooting into our mouths was inventive, fun and playful. The pretzel ice cream was salty and creamy and delicious. It's nice to see artful desserts with a sense of humor in this town. Bravo! No cheesecake, no key lime pie, no molten chocolate brownie exploding tower of power . . .beer and pretzels.

Let's face it, being the Executive Chef at The American . . .well, being a chef working for The American period, is an honor. It means you are working in the most lauded and highest ranked restaurant in the city. A restaurant that has won more awards over the years than any other restaurant in town to it's credit. The Halls have given every Chef that comes through their doors to cook at The American the opportunity of a lifetime. As another Chef said to me, "the folks at The American work in the greatest culinary playground in this city." 

The American may be the Hall's Family gift to Kansas City, but it is expecting a return on its investment in that they want to have the best, most interesting, most heralded food in the city. The Chefs at The American are expected to have the best equipment and be allowed to experiment with the latest techniques. I want them to have this freedom because if The American restaurant is going to be the iconic symbol of high culinary cuisine in KC to the rest of the country, they need to be serving and creating some of the best food in this city. I think they are.

You can enjoy 3 courses for $65 at The American on up to 9 Courses for $111 per person. Go back to The American to see what you think of Chef Debbie and her band of creative young Chefs . . .see if their food doesn't change your mind, like it changed mine, about the kind of food coming out of that kitchen.

Of course, I might be a little bias. Chef Alex Pope, my first Chef at Test Kitchen, who works at The American under Chef Debbie, came to my table to say "Hi" and dropped off this house-made dry cured sausage that he is making in "the basement" of The American for me to try. It is not often that Foodie is given a Chefs sausage to taste, especially in front of her husband (sorry bad joke), but it was the perfect goodbye gift and a symbol of the culinary playground and the exploration in food that is happening at The American.