I'm Lovin' It

Happy Valentine's Day!

Okay, so technically it was a couple of weeks ago, but like most of the dining and hospitality industry I was working and did not get a chance to celebrate.

Valentine's Day in the restaurant industry is an important holiday for sales, and since I started working for restaurant companies many years ago, I have never really celebrated it since. Which is okay with me, as I have always thought that Valentine's Day was probably the least romantic day of the entire year. However, it is great for the restaurant business. Valentine's Weekend is like the first ray of hope that shines on another year of survival. It is the first holiday of the year where people tend to celebrate by going out to eat, and usually, if you have a good one, it can produce enough profit to float you until Easter and possibly even Mother's Day . . .when it's usually time to start praying again.

But this year, I do feel like celebrating, because I am in love. Actually, I have a couple of fairly serious love interests at the moment, and for a Foodie not easily swept off her feet, it feels good to have several Foodie things to be crazy about right now.

When I find things to fall in love with in the food world, I become an instant mouth-piece for that person, place or thing. Sometimes, I don't even realize how crazy I am over something until I find myself in the middle of a conversation with someone recommending this THING for the 6th time in a 24 hour period.

If I have put it on Facebook, then Tweeted about it, and recommended it to at least 5 people in person and 3 more over email . . .then I am officially having an affair with it. I love it, no . . .it's not love exactly, it's more of a passion I have for it. There is a lustiness to my desire to see it do well, and I'll do anything to assist in that process. As an important note, you must know, I do not fall in love with all of you. But if I have fallen hard, I want to share my love for you with other people. I can't be the only one who knows how great and special you are. Wink-wink!

So, I thought I would take a moment to share my Top 10 current lovies with you. They are not listed in any particular order, I love them all equally. Yes, like most affairs, some of these will last a lifetime, others will come and go depending on when my interest wanes or their attention strays. Some may turn out to be just a short-term curiosity that got satisfied. 

Consider this my belated box of Valentine's chocolates to all of you. Better late than never! But I have to confess, I just couldn't resist. I have already tasted all of the candies in your box and if I do say so myself, they are all equally delicious.

1) Chef Christopher Elbows No. 6 Dark Rocks Chocolate Bar-  When I received my e-newsletter from Food & Wine magazine listing Christopher Elbows No. 6 Dark Rocks Chocolate Bar as their #1 favorite chocolate bar in the country, my first thought was I didn't know that Chris was making chocolate bars. Making bars is typically a cat of another color in the chocolate business, so it surprised me.

When I saw Christopher at the Four Stars for Lauren, I greeted him with hearty congratulations on the nod from Food and Wine. Then I asked him, what's makes the "rocks" of the dark rocks chocolate bar? I was picturing ground cacao nibs, but "Pop rocks," came the surprising reply. Really? My mind was churning over this piece of information. I then said: "What flavor did you use?" I was instantly remembering my childhood days of holding fruit flavored pop rocks in my mouth. He said with a sly smile, "they are unflavored." I said, "Where does one source unflavored pop rocks?" Christopher seemed amused by my question, and answered truthfully, "It wasn't easy, we basically had to find someone to make them for us."

A couple weeks later, I was at Foo's at 95th and Mission for a coffee meeting, and as I was leaving I asked my owner/friend, Jeff Stottle, if he had any of Christopher's No. 6 Bars left? He turned around and eye-balled a wire shelf and brought back the last 5 bars he had. I bought them all, thinking I would give them as Foodie Valentine's Day gifts. I honestly I did not even get out of the parking lot before I was opening the cardboard box, tugging back the foil and breaking off a piece of the No. 6 to check this out for myself. Good chocolate should be enjoyed a room temp and held on the tongue to melt a bit before you can really sense the flavors opening up on your palate, so I did just that. Nothing happened. I kept thinking that the second that chocolate hit my tongue the sensation of chewing glass would begin. Not so, it was a very subtle, almost soft release of "rocks" on the palate. The more the chocolate began to melt the greater the intensity of the buzz. It was pleasant and ticklish sensation, like taking sips of champagne with their fizzy bubbles cleaning your palate. Even after the chocolate has dissolved away the popping softly continued in the back of my mouth. It was FUN, and tapped into all of my senses. I have been handing the rest of my bars out left and right. Lovin' it. You want one?

2) Chef Michael Smith's Roasted Bone Marrow at Extra Virgin- There is nothing more that I can do to share my love for Chef Michael Smith's Roasted Bone Marrow dish at Extra Virgin than to show you this video of Chef Josh and Chef Abbey-Jo Eans sharing the last juicy bite of bone marrow we ordered for our table at Extra Virgin. By the way, this was our second order of roasted bone marrow that night. Lovin' it. Click on the image to start the Quicktime movie.

3) Chef J.B. Bremser's undiscovered neighborhood bistro Oak 63 - I had seen the small ad running in The Pitch for a few months for Oak 63. I liked what it said, something like: "Food so fresh you have to call to find out what we are having." I knew it was located in the old Cafe Masion location at 408 E. 63rd Street, which means it is really just far enough off the beaten path to A) have to be remembered that it is there and B) it was probably the type of place supported mostly by the local neighborhood folks. Both turned out to be too true.

I had done my research on Chef J.B., I knew he used to have Chez B in the back of High Cotton in 2004. His mother, Suzanne, was the original Chef of the first Classic Cup. His father, Jeff Bremser, is the executive vice president and chief creative officer at Bernstein-Rein Advertising. In fact, there were several advertising parties I had attended at Jeff Bremser's "Bat Cave" home which was the nickname Eatie and I had for Jeff's super cool house just west of the Plaza. He threw the best parties, because he knew everyone.  In talking to J.B., he used to cater those parties.

I had never been in the restaurant before, I knew the restaurant space at Oak 63 was rumored to have a kitchen so small there was literally no way to back a Sygma truck up to the back door much less store any large quantity of food in the minuscule space. Which meant fresh food was the only way he could go . . .no storage to do otherwise. What a happy accident, and frankly is mostly what stimulated my interest in the place. I begged J.B. to take me back and show me the kitchen. He was not lying, it was the size of a broom closet. The two Chefs crammed in the space where reaching over and under each other like professional Twister players. They were both crammed in this little matchbox kitchen, wondering, I am sure, who this crazy Foodie was who was staring at them with great interest. As I turned to go, I heard one of the say, "Who the heck was that!"

Jeff Bremser was holding court at the bar with friends. By 7:00 pm the place was filled to capacity with stylish neighborhood friends all enjoying the food, wine, atmosphere and each other. Speaking of the atmosphere, the place is absolutely Gotham City meets Eiffel Tower chic. Call it a cafe or a bistro, but it has an old-fashioned, laid back, casual vibe and I loved it. Great bar too, in case you just wanted to land for a drink with friends.

Service from the wait staff was the only real blip on my disappointment radar, as they really had no sense of what they were doing or what should be said or done at the table. Friends, do yourself a favor, get some professional waitstaff in there, you won't be sorry. I promise. It's the only thing missing.

I asked the Chef what to have and he recommended the frogs legs and pomme frites. It was simple, but refined. Not rustic, in the least. Coupled with a lovely glass of French red . . .perfection. Small, local, independent, neighborhood place that deserves a following of Foodies. Lovin' it.

4) Blanc Burgers + Bottles Mission Farms Location - It's no secret that I think Blanc Burgers + Bottles does an excellent job delivering designer burgers with a groovy cool bar atmosphere. But with the stylish opening of their second location last week in Mission Farms, I think that we will all officially have to sit up and take notice of Mission Farms. Every restaurant out in that center is a locally owned, independent restaurant - Room 39, Zest, Blue Koi and now Blanc.

The VIP opening last week featured, food media, local Chefs, long time fans and friends of Ernesto, Jenifer, Chef Josh and Chef Abbey-Jo . . .all of them on hand to greet guests and welcome them into their new space, and what an incredible space it is. Jenifer, Ernesto's wife and partner, did all of the design work and the space differs from Westport, mostly because it was a new space that was fitted to meet their requests, unlike Westport with it's existing structure and exposed brick walls. In this new space, Jenifer got to choose the elements to focus on. It reminds me of sexy South Beach Miami with it's citrus orange wall and all white decor.

Josh knew I had ordered the Pig + Bull burger and that, Jeff Conrick, who was with us, brewed his own beer at home when he approached our table with a most interesting German beer to taste. It had a smokey flavor to it. It complimented my burger perfectly and really did have the essence of being a smoked beer. 

After my tour of the kitchen, (which was spotless with the cutest walk-in full of homemade pickles curing, awwww), we ended the night sitting with Chef Josh and Abbey-Jo finishing off the beer and sampling Chef Christopher Elbow and Chef Josh's collaboration chocolates, made specifically for Blanc. The flavors: Hopps - grassy, like Lavender, but most interesting, Root Beer - my favorite and spot-on and Chocolate Malted - which needed a touch more malt in it. Speaking of malt powder, I had one of their terrific local shakes made with Shatto milk and Foo's Frozen Custard almost a year ago in Westport, when someone at our table ordered one. Holy Moly! It was the best thing I have ever tasted. Better than I remember from a year ago. When I asked Chef Abbey-Jo about it, she told me they had recently switched to the malt powder Christopher Elbow sourced for them to make their new Chocolate Malted Chocolates. She told me they did a side by side comparison and the flavor is 100% better with this new stuff Chris found for them versus their old Carnation brand malt powder so they switched.

All in all, I think this location for our friends at Blanc will do well. I was back out there on Friday night waiting with my family to get a table and the place was hopping. The nice part is, with quick table turns you never really have to wait too long for a burger that will delight you. Lovin' it.

5) Forks & Corks Dine Out Dinner Event on March 5 benefitting Harvesters - As a full-time Foodie, I am lucky to have the opportunity to dine out often. I make it my full-time job to go out and eat several times a week to check out what’s new, what’s changed and who is doing it right. My mission (besides supporting our local restaurants and stimulating our economy) is to seek out the restaurants I would confidently recommend to the readers of my blog and my Table Hopping Column in Tastebud Magazine. It really is a full-time job, finding good food and helping others find it too.

I am also a pretty good cook. Eatie, just told me to change that to a “great cook” and he wants me to tell you that he considers his waistline a tribute to my ability to feed our family well.

I own hundreds of cookbooks. They line the back of my kitchen counter, stacked on top of each other. I pour through them, making a grocery list of all the special ingredients and ethnic items I need to hunt for to make a certain dish. I am not a recipe follower, instead using them as a rough guideline to get similar results. I like to play with dishes and my food. It’s about using what is in season or what I have on hand to create something new. I love everything about the process of cooking.

But, I especially like to watch people eat my food and see their reactions. There is nothing better than watching others nourish their bodies and their souls with something you created with your own hands. It feels special and sacred.

Because I have chosen to surround myself with good food it should be no surprise that I also volunteer my time to Harvesters, our local community food bank in Kansas City. As I tweeted to my KC friends, “I can’t imagine calling myself a Foodie unless I cared about what everyone was eating in Kansas City.”  I serve as the Marketing Chairperson for Forks & Corks, a food and wine event that benefits Harvesters and helps to feed the hungry in Kansas City. It is also the single biggest dollar fundraiser that Harvesters does each year to continue to fund their quest to feed the needy, most of whom are children and the elderly in Kansas City.  It is a noble cause, one that brings together Chefs from restaurants all over the metro for one night of food, wine and fun.

I can’t imagine not being able to go out to eat with my family, but it happens in households every night across Kansas City. I can't imagine not having enough food in my pantry and refrigerator to cook a proper meal feed my family before they head off to school or work, but it happens every day across Kansas City. 

Forks & Corks Dine Out Dinner on March 5, 2009 we've created a new event that is aimed at thanking the restaurants who so generously give their time and talent to come and provide food at Forks & Corks. It also to gives us the opportunity to raise some additional cash for Harvesters. On March 5, select Forks & Corks restaurants will offer special, fixed-price menus created especially for this one night with a percentage of the proceeds going directly to Harvesters. As a lover of fine food and wine, you will also be able to pick up information about how to purchase your 2009 Forks & Corks tickets at the restaurant of your choosing.

Restaurants participating in the Forks & Corks Dine Out Dinner on March 5 are:

1. Blanc Burgers + Bottles
2. Bristol
3. The Capital Grille
4. Em Chamas Brazilian Grill
5. Lidia’s Kansas City
6. Piropos in Briarcliff & “On the Hill” in Parkville
7. Room 39
8. J. Gilbert's Wood Fired Steaks

Reservations are recommended and should be made by calling the restaurants directly. Tell them you want to book your seat for the “Forks & Corks Dine Out Dinner” today. I promise you will love how these events will make you feel.

6) Chef David Burke's Modern Cuisine in Las Vegas & pink Himalayan rock salt- I went with a couple of college girlfriends recently to Las Vegas. It was a whirlwind of shopping, spas, drinking, gambling and dining. Being the Foodie, I got to pick the restaurants we went to . . . let's see, there was the disappointingly  soul-less, corporate hotel food from the sexy rooftop restaurant Mix, which is Chef Alain Ducasse's, Murano glass bubble inspired fantasy. It looked sexy and cool, but the food and service were really heart-breakingly bad. Especially considering the prices we were paying. Oh yeah, sure, I could go out on the rooftop terrace of theHotel and see the entire Las Vegas strip, but a great view does not a fine meal make. Chef Alain has no idea what happens in this restaurant as he NEVER is there. He doesn't care, he is doing it for the money, and he will get no more of mine.

We had a better experience the next night at Bartolotta's Ristorante di Mare in the glamorous Wynn resort. The only issue was they were only seating for dinner upstairs and from the table we were given it smacked a bit of food court dining as we could clearly see the shops across the hall and the people passing by with their perversely long and large tumblers full of some rooty tooty fresh and fruity alcohol concoction.

My mood improved greatly when I watched two whole fish get de-boned and served to me tableside by two Italian waiters with knee knocking accents. It almost erased the irritation of watching a gaggle of young Asian women buy out the Chanel store across from us. The ironic thing about our meal here was we ate it during the Superbowl game. So in the bar a few doors down we could hear the ebb and flow of cheers as the two teams played their hearts out, while we supped on fresh fish and were fawned over by charming Italian waiters, who patiently answered all of my questions about the proper use of a saucier spoon. I asked about meeting Chef Paul Bartolotta, and unfortunately Foodie missed him by a day, he was off that night to watch the game, of course. Drat!

The final meal was at Chef David Burke's Modern Cuisine in The Venetian, and it was spectacular. It was real food, cooked to perfection and served with a sexy and fun sense of humor. David's trademark "egg" symbolism was everywhere in the restaurant, and we were told by the GM is it Chef David's symbol of simplicity and purity of the food coming first. Hooray! Take me to your Leader!

Pink Brinks of Salt we found out are stacked everywhere in the restaurant are from the Chef's own pink Himalayan rock salt mine (You have one of those don't you?) . . .and they were used to bring the butter to the table along with the bread which was this darling popover that was so light and fluffy I could have had 2 or 3 of them easily. But we had appetizers and salads to get through until finally the main courses arrived. I ordered something off the Specials menu which was basically a scrambled egg dish with lobster meat in it, topped with crème fraîche and  caviar and served with brioche toast . . .served in half of a giant ostrich egg shell. Each of us at the table took turns picking the egg shell up to guess if it was real or not. I voted no because it felt dishwasher safe, the rest voted yes, they thought it was a real because of the texture of the egg shell. Either way, the dish was very rich and whimsical.

When I decided to make my move on the GM to get back into the kitchen to see what I could see, is when my table-mates basically decided to steal the pink brick of Himalayan rock salt from our table, wrap it in a linen napkin and stuff it into my evening purse. I had no idea any of this was going on, and at the end of the night when I picked up my now considerably heavy purse I realized what they had done, it was too late to turn back now,  I walked right off and stole the pink brick from the restaurant. Bad Foodie, bad girl.

Finally, the other highlight to my dining experiences was actually off the strip at the Lotus of Siam, the famous Foodie Thai restaurant. The Chef and owner has been receiving James Beard nods for a couple of years. The place is an absolute hole-in-the-wall with a scary little buffet served during lunch. But if you put yourself in their hands and order off the menu, you will amazed at the flavors this little joint can deliver. Be sure not to miss the Crispy Rice appetizer with pork sausage and ginger lemongrass and garlic. It's their signature dish. Lovin' it.

7) Donut King on Chouteau Trafficway -  Located only a few doors down from Diamond Joe's strip club (the same girlfriend I went to Vegas with above, also got me kicked out of Diamond Joe's years ago during a Bachorlette Party we attended there, yes, Foodie has a bit of a checkered past) Donut King is probably one of the best cake donut places in KC.

Donut King prides themselves on carrying 36 different kinds of donuts. But the thing that caught my eye, besides the glowing purple building with flashing lights around the sign, is the fact that they usually have one flavor they do each month depending on the season. In the fall, you may see a pumpkin donut with maple glazed filling. Around Christmas time when I went in for my donut fix they were featuring chocolate cake donuts with green mint icing. They looked like St. Patrick's Day but tasted like Christmas. Yum!

(By the way, I'd like to introduce you all to a Foodie friend of mine, Johnna, and her new blog called 52 donuts where she will be eating at a different donut shop in KC and beyond every week this year. I am reading about her journey realizing I need to eat a heck of a lot more donuts, check her out at 52 Donuts. )

We ordered a variety of donuts from them, as they had just finished making fresh donuts gearing up for the night shift. You heard me. They stay open until 9:00 pm, so whenever you want your donut fix . . .Donut King is waiting on you. Lovin' it.

8) Sweet Tea Vodka - In December during my first Trip to Charleston, SC I was introduced, by way of shot glass, to this exotic regional liquor sweeping the country . . .it is my pleasure to introduce to you, Firefly Sweet Tea Vodka.

The story I was told, by a local in Charleston man who referred to himself as "The Mayor", was that a couple of local guys decided to start distilling this stuff on an island near Charleston, SC. The local restaurants caught wind of it and started going over and buying unmarked bottles of it to use in cocktails in their restaurants. Once the people starting sampling this local liquor, that tastes just like spiked sweet tea, then they started buying it from the boys to enjoy at home. It was then, they knew they were on to something. Sales have sky-rocketed and they are expanding their operation rapidly. Combining the comfort of a favorite regional drink, like sweet tea, using vodka to spike it, and add to that the fact that tea drinks are one of the fastest growing beverage segments right now in the US has created the right time for these Firefly boys to reach for the crescent moon in terms of distribution and sales.

The New York Times also recently ran a story on this regional drink which is enjoyed across the south either in a form of a shot or mixed into a cocktail in place of vodka. I attempted to purchase a bottle in Charleston to bring home with me, however the liquor stores are closed on Sunday, so I missed my chance.

However, I did not give up. Upon returning to Kansas City, and after much calling around and visiting many liquor stores, I did manage to find 2 bottles of it left at Lukas Liqour Superstore at their Overland Park location at 7541 W. 119th Street, Overland Park, Kansas 66213, (913) 451-8030. You should check it out. I think when summer hits, I will have a new drink of choice out by the pool. I'm lovin' it, you might too.

9) New York Times Tiny Kitchen Videos - This is a new video short segment from the New York Times called Tiny Kitchen which features Jill Santopietro, a resident recipe tester, for the New York Times. What Jill explains is that (believe it or not) The NYT does not have a Test Kitchen. Apparently, the recipe testers do it from their own home kitchens in their tiny flats. Jill had a friend over that had worked with Frank Bruni on some of his food video shorts and in watching Jill work in her tiny apartment kitchen she knew this would make a perfect video segment. It totally does, I'm lovin' it.

The one I love, right now, is called Eggs in Purgatory which features Jill doing a demo of a recipe taken from the extremely HOT Chef Nate Appleman of A16 in San Francisco.

A couple of things that I find irresistible about this particular video segment is: 1) Jill's serious all business delivery of how to make this recipe. You honestly know how to make it when she is all done. 2) Her climbing all around her tiny kitchen like a monkey who knows where all the bananas are hidden. 3) The cleaning of her cutting board once she has stepped on it. 4) The "Good-Eats-esque" graphics and Jill's physical bending of her body and pointing to where the different cuts of meat come from on the pig. 5) The sound and look of surprise when she finally tastes the dish. It's like she is surprised it turned out as good as it did. 6) The nutty outtake at the end, that really tells you the sense of humor that Jill really has. Just for that, I'm gonna buy you a drink, girlfriend.

10) Fork & Screen AMC Theaters in Olathe - Okay, I'll admit it. When I realized what Fork & Screen was, I was thinking I would take a pass. I understand completely why AMC built this concept. (Which, by the way, it is important to note that this is not a test for AMC, this theater is here to stay.) As a Foodie, I struggle with the same issue . . .dinner OR a movie? Because with the trend of longer and longer movie times it is really no longer a choice of "dinner AND a movie", but more a choice of "dinner OR a movie" because you clearly cannot do either well or very successfully from a timing standpoint. My choice is clear, and the fact that I did not watch the Oscars this year because I had no idea what any of the movies where about should tell you everything you need to know about where I spend my entertainment dollars in an economic downturn. AMC, however, wants ALL of your entertainment dollars, and this seems like a natural way to get them. Smart.

So, I decided to take my Foodie self to the movies to see how the concept really worked. Eatie and I were there to see Frost/Nixon, but it was already sold out. So, was our second choice, and our third choice . . .basically, The Wrestler, was the only thing left to see at Fork & Screen by the time we actually bought our tickets. Tickets were slightly more at $10-$15 per seat to see it in the Fork & Screen theater, but it was the price of convenience and I was willing to pay.

Upon entering the MacGuffins Bar (Don't even get me started on that name, it always makes me think of Egg McMuffin, which is what I usually end up calling it when referring it to others - thank you AMC! You are not helping. Not helpful. No.) . . .I was hooked. It looked like Vegas, a night club and a movie set all rolled into one. It was luxe, baby. High class! In fact, I turned to my date with eyes shining and said, "I don't want to leave this room. Forget the movie, let's just get our drink on here." Eatie sadly shook his head and went in to watch Mickey Roarke play, well, himself, while I hung out at the bar and snapped these photos.

I must admit this was the best part of the entire Fork & Screen experience. Upon entering the theater, the first thing I noticed was all of the work Mickey has had done to his face . . .Wow, he's got nothing on The Cat Woman! The second was that there are fewer seats in these theaters with everyone spaced out with a long table stretching across the aisle. I looked at the menu in the dark, then pushed the red button to summons Batman to the Bat-phone, I mean, our waitress to my seat. She whispers: "What can I get ya?" I told her the glass of wine I was interested in and she went away. Silently, within minutes she returned and placed the glass in front of me while slinking off hunched over to stay out of the way of those around me. That was nice, easy and not hugely distracting to the movie.

It was only when our neighbor ordered a burger and fries, that I felt like I was on a bad date at the drive-in movie. Trapped in the car, staring straight ahead but listening and watching when the light was bright enough from the glow of the screen to see him chowing down in front of me. The room smelled of a Sonic Drive-In. I sat and silently prayed he had ordered his burger without onions. It was distracting in about 6 different ways and I wasn't able to really get back to the movie until he was done wrestling that bad boy down his gullet.

The food on the menu, looked basic, not too many surprises. I just wasn't comfortable ordering food and ruining everyone else's good time. 

So, I say, go early to the show and have a cocktail at the bar before retiring inside to watch your movie. Heck, even order a drink once you are seated. But if you think that drinking and movie watching means you get to start talking back to the movie screen like you were at home in your living room, then we will need to have a little talk. Shhhhhhhhh, silence is golden, as is a cocktail during a movie.

Bonus: Broadmoor Bistro in the Broadmoor School - A friend called to invite me to a dinner hosted at the Broadmoor Bistro located within the Broadmoor Technical Center in the Shawnee Mission School District. This fabulous 5 course meal was $50, hosted by the Wysong Family - James Beard Foundation featuring Chef Celina Tio, formerly of The American and Chef Mindy Segal, Pastry Chef and Owner of Hot Chocolate in Chicago. The Foundation brings in these Chefs who help work-up a menu for their dinner, and then they teach and oversee these high school students preparing these dishes for us to eat and enjoy. We get a chance to have a great meal, the students get a chance to learn and practice from talented Chefs across the US. Brilliant.

Best course of the night was the Pork Belly with baby carrots, pearl onions and fingerling potatoes which was one of Chef Celina's courses. Chef Mindy who came out to the table, sporting all of her ink and handing out her business cards, brought a really great Gingerbread cake with port wine and honey roasted pears with milk chocolate hot fudge and bacon chocolate chip cookies which were also yummy.

Chef Bob Brassard is in charge of this program along with Chef David Finn who teaches pastry. I was most impressed with Chef Bob's passion not only for cooking but mostly for the kids that come through his program. The school districts money, that built the Broadmoor Bistro over a year ago, really gave Chef Bob, and the kids he teaches, a whole host of new equipment to cook on, and many more options to invite the public in to see what they are cooking up. Lovin' it.

The next Wysong Family - James Beard Dinner will be March 31, 2009 and features Executive Chef Joseph Hafner from Gracies Restaurant in Rhode Island. I have met Joe Hafner, and ate his food. I thought he was a thoughtful and charming Chef with a real wholesome side to life and his view on food. I think you will find him talented, delightful and cute too. You can make your reservations online.

Finally, I should also mention the Friday Bake Sales that everyone I know is buzzing about. If you check the Broadmoor website on certain Friday's the school has all of the students make pastries that they sell dirt cheap as a fundrasier for the school and their program. The pastries may only be purchased with credit cards as no cash is accepted. I have heard nothing but positive buzz about these sales and their last one of the school year will be April 17, 2009. 

Broadmoor Bistro also has student chef-driven Wednesday night dinners. 4-5 courses for $25 is a bargin no matter how you If you look at it. One of the best food values in town. The only thing you must know is you must make your reservations online at their website and that absolutely no alcohol is served on campus with the meal. I doubt you will even miss it. Enjoy! JV

Comments

[Cookie]

Now, that's what I call a Valentine's love letter. Thanks for all the info and great post. Phew. A cup of coffee while reading all that. Can't imagine how long it took to put together. The foodie world thanks you!

[Kyle Rohde]

Wow...awesome post Jenny.

[AKCB]

Great post & thanks for the reminder to renew my search for Firefly! I just posted a new original (I hope) cocktail for it. I'm finding it everywhere on the Missouri side now.

[Johnna]

Thanks for mentioning the 52 Donuts project. I'm in complete agreement about Donut King. Their seasonal flavors alone are worth dropping by--I'd love an eggnog donut right about now. We should meet for a donut soon!

[Blooming tea]

Wow, what a lovely post. I'm loving your food blog.