The Making of a Foodie

His and Hers Chefs

 Not wanting this to sound too much like Men are from Mars, Women are from Venus, I think we can all agree that men and women can sometimes have drastically different preferences in the preparation and flavors used in cooking their food.

I was also reminded last weekend at Chefs Classic that the same is true in the Chef's each sex tends to gravitate towards and the reasons they do. Trust me, it has very little to do with a Chef's culinary point of view, or their technical skills and much more to do with the person under the white jacket and behind the title or pedigree.

This could not have been more clear to me than to the two camps my husband (that's him in all black on the other side of Bob Merrigan the person in charge of Chef's Classic for Harvesters) and I fell into after attending a social dinner with all of the Chefs that were in town visiting for the Chefs Classic on Saturday night, which then rolled into the actual event on Sunday night.

I went into this event . . .and bought my tickets for five reasons:
1) To support Harvesters.
2) To have a chance to say goodbye to Executive Chef, Celina Tio, as this was her last public event as the Executive Chef of The American.
3)  To meet the brand new Executive Chef at The Herbfarm in Woodinville, WA - Keith Luce, who has some rather large shoes to fill at The Herbfarm, which is considered one of the many Foodie meccas in the US.
4) To meet Howard Hanna the Executive Chef of the multi-millionaire supper club in KC called The River Club and whose previous experience at Room 39 and 40 Sardines makes him a person of interest.
5) To cheer Jonathan Justus, owner and Executive Chef of Justus Drugstore, on at his first public event in Kansas City outside the comfort of his four walls in Smithville.

I fulfilled my #1 desire, with the purchase of my tickets to the event, and #2 I had a chance to do in person at Celina's house on Saturday night when she hosted all of the out of town Chefs there for a cocktail hour. I made chocolate to give to her, not sure how to celebrate the new chapter in her life, but chocolate seemed like a start.

Luckily, I got a chance to fulfill #3 when I sat next to Executive Chef Keith Luce, at dinner on Saturday night. As we talked at length with the other guests about any number of food and non-food related topics, I was struck at how thoughtful and confidently soft-spoken Keith came across. Approachable, handsome, intelligent and clearly accomplished with a sophisticated edge to him. He knew his point of view and his mind. No need for bling and flash with him, his subtle "school-boy" charm and deadpan honesty were dazzling enough. His manners definately old school. I was surprised and pleased to discover the highly perceptive man behind the white coat. I couldn't wait to try his food at the dinner the next night, I was sure it would be as thoughtful as he was in person. He was a Chef women would love.

After dinner, we all went out for drinks, and that's when my husband and I had a chance to talk to Executive Chef/Co-Owner Mike Lata from F.I.G. (Food is Good) in Charleston, SC My husband was instantly taken with Mike Lata. He is hard to miss. With a quick wit and handsome face, you instantly feel entertained with him in your presence. With sharp insight into the kitchen culture and a simple but irrefutable position on local, fresh food he cuts a mean culinary figure. Every skirt that blew by the table caught his eye and between that and his love of riding motorcycles he quickly earned a culinary bad boy label. My husband's take on Lata was he thought he was a "man's man" and couldn't wait to eat his food the next day at the dinner. When I probed him further he said he thought Mike's approachability in person would translate to simple, good gourmet food a man would not have to worry about which fork to use to eat it. Gotcha! He was a Chef men would love.

At the dinner on Sunday night, we both had to confess that all of the Chefs really outdid themselves - all of the dishes were excellent. Here was the menu run down:

Hors d' Oeuvres and Barefoot Bubbly, NV - Being fashionably late, we missed this celebration that was prepared by Dan Swinney of Lidia's and Eddie Allen of the Ameristar Casino.

First Course: Tuna "Nicoise" Terrine served with Borgo Conventi Sauvignon Blanc, Friuli, Italy, 2005 prepared by Executive Chef Joseph Hafner, Gracie's Restaurant, Providence RI.

Second Course: Crispy Softshell Crab served with St. Clair Vicar's Choice Sauvignon Blanc, Marlborough, New Zealand 2007 prepared by Executive Chef Howard Hanna, The River Club, Kansas City, MO.

Third Course: Asparagus and La Quercia Heirloom Culaccia served with Frei Brothers Chardonnay, Russian River Valley 2006 prepared by Executive Chef/Owner Jonathan Justus, Justus Drugstore, Smithville, MO.

Fourth Course: Pate of South Carolina Chicken Livers served with Luca Chardonnay, Mendoza, Argentina 2006 prepared by Executive Chef, Mike Lata, F.I.G., Charleston, SC.

Fifth Course: Porcini Stuffed Breast of Guinea Hen served with Abadia Selecion Especial, Sardon de Duero, Spain 2002 prepared by Executive Chef/Owner Roberto Donna, Bebo Trattoria, Washington D.C.

Sixth Course: Crispy Anderson Ranch Breast of Lamb served with Louis Martini Cabernet Sauvignon, Sonoma 2005 prepared by Executive Chef Keith Luce, The Herbfarm, Woodinville, WA.

Seventh Course: Chocolate Covered Cherry Bomb served with Quinta do Noval LB Vintage Character Port, NV prepared by Pastry Chef Nick Wesemann, The American Restaurant, Kansas City, MO.

After eating Keith's food, I found like him, it did not disappoint. The many different flavors on the plate melding effortlessly together to form a whole. Even my husband had to confess that it was an excellent piece of lamb, cooked to perfection. And after eating Mike's food, I admitted it was one of my favorite courses. It was outrageously simple looking, powerfully flavorful and in the end quite decadent. On the food front the he said/she said debate had to be put to rest, as they both are talented Chefs.

The night of great food and wine ended with a bang, as my husband won a dinner with his new culinary idol Mike Lata at F.I.G. in Charleston, SC. And I had the pleasure of partying into the night with the Chefs at Harry's in Westport. I also had a chance to meet up with Howard Hanna #4, at the after-party where we had a chance to play catch up, and I also spotted Jonathan Justus #5 who mysteriously went missing at the event when his name was called to come take a bow. I heard later that he was having a rough night. His dish was delicious from where I sat that night, but I guess this is just another reminder that Chefs are real people too.

Fresher than Fresh

Lindsay Laricks is out to change your opinion of what a snow cone should look and taste like, and she is using her newly rehabbed 1957 Shasta Trailer, affectionately called the “Canned Ham,” to do it.

Laricks got the idea to serve 100% all natural, homemade, snow cones out of a trailer after a visit to Austin, TX, where she saw a number of gourmet food stands being run out of funky, rehabbed trailers. She thought a trailer would be the perfect vehicle for her new venture she has named “Fresher than Fresh.”

The trailer, purchased on eBay and rehabbed by a friend, now serves as the headquarters and retail outlet for her one month old business. But Laricks’ cones are more than just a child’s snack; they are gourmet delights. No artificial clown colors or fake fruit flavors are used in the making of her syrups. What you taste and the color you see comes from the quality of the produce, herbs and ingredients Laricks uses, some of which grow right in her own backyard.

The business started when Laricks and her boyfriend, Brady Vest, owner of the Hammerpress Studio, decided to rent a lovely house on Summit on the Westside. The original owners, who supposedly had ties to the original Blue Bird Café, had kept a healthy herb and vegetable garden in the backyard when they lived there. However, previous renters had not kept up with the garden and soon it was overgrown with weeds. When Laricks and Vest moved in, they cleared out the overgrown backyard only to find a hidden herb garden that was still alive and flourishing.

“We had enough mint, sage and oregano to sell herbs commercially, that’s how big the herb garden had grown over the years,” said Laricks. With the original brick pathways still in place and the planter boxes full of herbs, Laricks decided she needed to figure out an outlet to use those fresh herbs. That’s when Laricks started playing around with snow cone flavors that used fresh herbs as their base.

Although her degree is in design, Laricks spent three years at Kansas University studying Genetics, a degree full of chemistry and biology. These skills came in handy when she went about trying to determine the best way to extract the flavor from the herbs and fresh produce she was using in her syrup recipes. Trial and error became her teachers as she continued to order different snow cones machines online to find the one that would make snow cones with just the right ice consistency.  “I always put a little more syrup than is needed in my snow cones, because there is nothing worse than a watery tasting snow cone,” said Laricks.

Her current roster of flavors were chosen by a handful of trusted friends and family at a tasting party she hosted at her house. The winners were: Lime Mint, Ginger Rose, Blackberry Lavender, Watermelon Basil, Lemon Prickly Pear, Green Tea Pear and Espresso & Mexican Cane Surgar.  The ones that didn’t make the cut – Blueberry Sage and childhood favorite Orange Creamsicle, because as one guest wrote on her comment card: “I am so over that flavor.”

The darling of foodies all over town, Laricks has only two public events under her belt, yet her phone is already ringing off the hook with local gourmands wanting her to bring her trailer and serve her snow cones at summer parties all over the metro area. “I was thinking this would be something that I did only on First Fridays in the Crossroads. I am amazed at how fast this is taking off,” said Laricks.

But she is no flavor of the month, as Laricks has a full time job as an Associate Creative Director at Barkely Evergreen & Partners. She says right now Fresher than Fresh is a lifestyle hobby. “I work to spend my paychecks on syrup supplies, ice shavers and spoon straws,” says Laricks with a laugh.

Laricks will be selling her snow cones for $3 on Friday evening, July 11, 2008 and every First Friday outside of Hammerpress Studio, located at 110 Southwest Boulevard, Kansas City, MO 64108.

Lindsay Laricks
Owner, Fresher than Fresh
fresherthanfreshsnowcones@gmail.com
http://www.fresherthanfreshsnowcones.blogspot.com/

Story and photography by Jenny Vergara. A full time foodie and a woman on quest to develop her palate and herself through cooking, eating, drinking, traveling and writing. She is the Table Hopping columnist for Tastebud Magazine. Email her at tablehopping@gmail.com or check out her blog at http://www.makingafoodie.com.

Wine Flights & Chef's Whites

JP's Wine Bar has become a bit of an obsession as of late. I've been there recently for after work drinks, a meeting or two which ended in drinks and a wine flight before dinner reservations downtown. You name it and I have used it as an excuse to drink a flight or two at this watering hole.

I can't help it, with catchy and clever names for their wine flights like "Get Sideways" and "Like Butta" given by their creator Owner/Sommelier/Mixologist Ryan Maybee . . all I can say is,"I'll drink to that!"

Combine good juice with a beautiful and tasty local cheese plate and other nibbles from hilarious and truly talented Executive Chef Darren Bartley and I ask you; why would want to go anywhere else for a drink and a bite when you are visiting downtown? They make it so easy, don't they? Probably too easy for me.

Recently, I have discovered my favorite time to visit JP's is Saturday afternoons between the hours of 3 pm - 5 pm. If you happen to find yourself at JP's at that day and time, sit outside on their patio for front row seats to witness the changing of the guard from the Power & Light District as the lunch shift comes off and the dinner shift goes on. See them pass as singles or in groups of 2's and 4's making the long walk across the I-70 bridge either coming from or going to the parking lots around JP's Wine Bar.

Those that are walking towards the Power & Light on their way to work are typically moving briskly and seem somber and serious as they put their game face on to get ready for whatever the night is going to throw at them. Contrast those people with the ones walking away from the Power & Light toward their cars, their homes and freedom. These people are usually half undressed, carrying some portion of their uniform, talking on their cell or texting madly to find out where the party will be that night. If they are walking in groups you might hear laughter, or see a smile on their faces as they talk about their night off and how they plan to spend it.

It is a magnificent sight to see. So many of our city's talented cooks and Chefs proudly sporting their whites as they walk into work. Crisp and clean going in, and dirty and accomplished coming out. Who knows the type of action those whites have seen during their shift on the clock?

You will also see Servers, dressed all in black, carry hats or aprons with color logos that announce to the world which team they are playing for that night. Watch them as they stroll swiftly toward their restaurant, head cocked firmly to the left with their cell phone nailed between their ear and their shoulder trying to get that last bit of contact with the outside world in before they have to clock in. See them walking with aprons tucked haphazardly under their armpit, strings dragging the ground as they dig in their purses, satchels or pockets to check for their waiter wallets, a lighter and their favorite wine key . . .or if they are coming off shift see them counting tip money all the way to their cars.

I spoke to Ryan briefly about this daily parade outside his front door, and he said that as more and more of the Power & Light restaurants have opened the parking around his restaurant has become a challenge for his guests, as they circle around and around looking for a parking spot that never opens up. He is working with the city right now to find a happy solution for all.

I hope they do work to find an equitable solution, as I would hate to think that my little Saturday afternoon delight could be interrupted.

Honestly, the highlight of my recent patio visit was seeing Chef Rob Dalzell of 1924 Main, Souperman, Pizza Bella and chefBurger fame riding his bike, lickety-split, down the sidewalk right next to JP's patio where I was sitting. He was zooming from the lunch shift at chefBurger down to 1924 Main to spend some time in the kitchen there. Rob is known to ride to and from all of his restaurants during the day to check in, work a shift, whatever the schedule demands. I would have called out to him and chatted him up for a moment, but on his bike, in between shifts . . .and restaurants . . . he looks like a very busy man in need of some uninterrupted time on his bike.

I can appreciate that . . .and him, so I am happy to keep sitting and sippin' at JP's Wine Bar for the best free Foodie show in town.

A Tempting Fish Tale: The Calculated Moves of a Sushi Chef

Sushi chef David Loo and his wife Karen Ming, owners of Kaiyo Restaurant in Leawood, met in Malaysia and then moved eight times to follow either his restaurant career or hers before finally deciding to make Kansas City their home. Sushi lovers in Kansas City are forever grateful for the twist of fate that brought them here to stay.

While working for Sushi House Restaurant in Chicago, Loo was asked to relocate to Kansas City and open the first Sushi House outside of the Chicago area. Loo and Ming considered this big opportunity and made the decision to come to Kansas City and open the new place. Once the Sushi House in Town Center opened to rave reviews, the couple decided to make their move a permanent one.

“We really liked the school system we found here and decided to build a house in Olathe,” said Loo.

Loo and Ming continued to work for Sushi House in Town Center for several years. Then the couple unexpectedly decided to leave the restaurant for personal reasons and took their recipe for the very popular “The Hot Temptation Roll” with them.
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“When I was with them, I really wanted to do a sushi roll that had mangos in it (as a nod to his Malaysian heritage), so Karen and I started talking about what should be in it,” Loo says. “So I created the roll with shrimp tempura, mango, and tobiko or flying fish roe, but Karen created the special fruity sauce that really is the secret to this roll.”

Sushi House could not replicate Karen’s special sauce, and without it, there was no Hot Temptation Roll, so they had to drop it from their menu. They eventually replaced it with their own version of the roll. . .complete with mangos.

The couple had no job, but they did have restaurant experience, the secret recipe, and each other. They also found they had a loyal following of well-heeled investors who loved Loo’s way with fresh fish. These angels called the couple to inquire about their plans for the future. They offered support and encouragement as the couple applied for an SBA loan.

Loo and Ming eventually decided to open a new sushi restaurant called Kaiyo allowing them to sit firmly in the driver’s seat of day-to-day operations. Loo says it’s the control that is his favorite aspect of ownership.

Located on the far south side of the strip center anchored by the Hen House at 119th and Roe, Kaiyo’s front door faces Crate and Barrel. Many refer to Kaiyo as a “hidden gem” because its tucked away location is easy to overlook. “We looked at some other areas, but our customer base is here, so we stayed,” says Loo.

A pretty little place with about fifty seats, Kaiyo is modern and stylishly decorated in light woods and black tables. Ming waits tables and runs the front of the house like a tight ship. Some days, you can even see their two children Cheyenne, 8 and Melvin, 7, sitting behind the hostess stand doing their homework.

Loo works behind the sushi bar with his lovely hand-forged Japanese Masamoto knife in his hand. Let’s face it, when it comes to really good sushi, it is a simple equation - fresh fish plus great knife skills equals excellent sushi. Loo has the math down.

Carefully unwrapping a whole tuna loin he prepped earlier in the day, Loo takes his knife using it as an extension of his arm and carefully trims the loin using long calculated cuts to form a perfect rectangular piece of ruby red tuna. From there, he runs his steel in slow sweeping motions from the base of the knife to the tip, wiping his blade between cuts, to shape the fish into domino-like tiles ready to eat. He lines the tiles of fish up like ceremonial soldiers using the tip of his knife to move them next to one another as he checks with his critical eye to see if his pieces are uniformly the same. He makes it look deceivingly simple, but in fact he is employing ancient traditional Japanese techniques. 

The menu at Kaiyo is surprisingly diverse with traditional Japanese dumplings, noodles and entrees along with a creative selection of specialty rolls. Rolls to try are the Daikon Maki featuring fresh tuna, salmon, yellowtail, crab, cucumber, scallion and massago or smelt roe rolled in paper-thin slices of pickled daikon radish giving it a crisp crunch. Try the Cherry Blossom, which lives up to its name and comes out looking like a Spring on a plate, featuring fresh tuna and salmon with avocado. The Four Seasons roll is a visual stunner where Loo uses different colors of tobiko or flying fish roe to dress up a spicy tuna roll in celebration of each of the four seasons. Finally Uni, or sea urchin, is a specialty at Kaiyo. Loo sources his uni from the West Coast where most of their sea urchin is shipped off to Japan and fetches top dollar.

Loo says many people still come in and order The Hot Temptation Roll, but it’s sashimi that he prefers to prepare. Sashimi, as any good sushi chef knows, is the opportunity to flaunt your technical skills. For a chef who never cooks, or rarely touches a pot or pan to make his culinary statement, sushi chefs prize their knife skills above all others to show off their training and expertise. Sashimi is supposed to have a silky texture. In Japanese cooking the ingredients are simple, so they have to be presented in the very best way possible in order for their beauty and flavor to shine. It doesn’t get much simpler than slices of raw fish gently arching over each other stacked in ribbon-like rows intended to be eaten one type of fish at a time.

This fish tale does have a happy ending. Not only for David and Karen, but also for all of us who love to eat sushi and continue to enjoy the fruits of their labor.

Kaiyo Restaurant
4308 W 119th Street
Leawood, KS 66209
(913) 663-1663
http://www.kaiyorestaurant.com/

From my first article in Present Online Magazine. Photos of David Loo and The Hot Temptation Roll were taken by Pam Taylor of Present Online.

What's wrong with KCK?

Question: Why is it that NO ONE (sadly, embarrassingly including me . . .) seems willing to head into downtown KCK, into the heart of "The Dot" ready and willing to explore the restaurants this part of our city apparently holds?

What is wrong with KCK? Why if it is so lousy with terrific locally-owned ethnic restaurants are we terrified of crossing the river long enough to check it out? Are we afraid of catching KCK cooties? Will the boogey-man get us? Is there a scary troll living under the bridge eat us if we tried to pass?

I have been keeping a sub-list as part of my MAIN list of restaurants to go check out in KCK most of 2007. Do you think I have made the time to venture into KCK to see if any of them were anything to write home about? I have not. WHY THE HECK NOT?

I even pretend to be willing to go to KCK for great food. I fool myself every morning on my way to my office gig, by taking I-70 to I-670 from Lenexa to the River market and drive right past the epi-center of KCK . . .I crane my neck to catch a glimpse of Strawberry Hill, or to see if I can spot any new restaurants that have opened facing the highway close to the river . . .but once I make the truly sharp, and shockingly sudden curve in the road which literally turns your back on "The Dot," that is what I mentally and figuratively do to that part of the city. Outta sight, outta mind.

So, do me a favor next time you are around your Foodie friends, you know the ones who will drive 100 miles out of their way for a great piece of pecan pie, try telling them that you have heard about a terrific restaurant in KCK and you were wondering if they wanted to go with you on your adventure to check it out. See what they say.

If your friends are like mine you will get some response like: "Oh, KCK . . .really?  A good one is there . . .well, um, I think I'll take a pass. You know that part of the city is . . .(insert your favorite excuse here) too unfamiliar, too redneck, too ethnic, too scary, too crime-filled, too flippin' far, too un-hip, too full of flesh eating cannibals . . .whatever!" Just take my challenge, see if you don't get the same response.

Don't get me wrong, I am not unaware of the seedier and somewhat unfriendly reputation that his part of our fair city and a few of their citizens have earned. I know that parts of KCK can be rough and unsafe to wander around in, but does that mean in the company of others in broad daylight in high traffic areas we cannot go an visit the other side of our fair city and enjoy some of the best ethnic food in our city?

Here's a small list of the places that I have been wanting to try . . .not sure if they are all still open, or good or worth the trip, but at some point these were recommended to me and I wrote them down to remember them.

Felitza's Fine Italian Cuisine (run by a brother who also owns Carmen's in Brookside)
402 North 5th Street
Kansas City, KS 66101
913-281-1569
My first lunch in KCK on 1/11/08 with Tom and friends. (Thanks for a great lunch!) Felitza's is exactly like Carmen's in Brookside! Same menu, same salad, same Chicken Spiedini, three ways. I like Felitza's, because I like Carmen's, because I like Garozzo's. If you find yourself on Strawberry Hill looking for a place to eat lunch or dinner Felitza's does a nice job.

Fritz's Railroad Restaurant (same as Crown Center, only cooler because it was the original.)
250 N. 18th St.
Kansas City, KS 66102
913-281-2777

Rincon Colombiano (this place continually comes up for great Columbian food & empanada's)
611 N. 6th St.
Kansas City, KS 66101
913-281-3900

Taqueria Mexico (original location to the one that has opened up at Rainbow on SW Blvd.)
719 Kansas Ave.
Kansas City, KS 66105
913-281-1120

Evergreen Chinese Restaurant Inc (NOT a buffet and suppose to have excellent Chinese food)
7648 State Avenue
Kansas City, KS 66112
(913) 334-7648

City Fish Market and Restaurant (Fish, fish and more fish!)
2704 State Avenue
Kansas City, KS 66102
(913) 281-1606

Los Amigos Restaurant (more great Mexican food in KCK, ate here with my friend Denene. Thanks, friend.)
2610 State Ave,
Kansas City, KS 66102
(913) 281-4547

Mad Jack Fresh Fish (More fish in KCK!)
1318 State Ave.
Kansas City, KS 6610
913-371-8862

Reyna's Mexican Bakery (I've been curious what this bakery makes to sell.)
727 Kansas Ave
Kansas City, KS 66105
(913) 281-2287

Charlie D's (Catfish, more FISH!)
1000 N 82nd St
Kansas City, KS 66112
(913) 334-3400

Tao Tao (Hugely, passionate and loyal following for this Asian restaurant)
1300 Minnesota Ave
Kansas City, KS 66102
(913) 342-1331

Jalisco Restaurant (Ditto for this Mexican restaurant)
5000 State Ave
Kansas City, KS 66102
(913) 287-9268

Italian Delight (Original location with basic Italian and pizza to enjoy)
4601 State Ave.
Kansas City, KS 66102-3603
(913) 287-4323

El Taco Nazo  (Cow's tongue taco's as recommended by Gone Mild)
624 Kansas Ave.
Kansas City, KS
(913) 371-1701

Jones BBQ (as recommended by Tess)
609 N 6th St
Kansas City, KS 66101
(913) 371-6400

El Pollo Rey  - (Rotisserie chicken with a Mexican flair)
1101 Kansas Ave
Kansas City, KS 66105
(913) 371-4243

Carey`s Fat Boy Burgers (America food with a focus on burgers)
955 Armstrong Avenue
Kansas City, KS 66101 
(913) 342-9515

Christy`s Tasty Queen (Sounds like a good ole' burgers, tenderloin and fries/shake place)
1405 South 55th Street
Kansas City, KS 66106
(913) 287-2800

So, I am making a resolution in 2008, to make it past the evil troll, over the bridge and into KCK to see what adventures in dining await. I encourage all of you to do the same.

What if we all uncover some wonderful hidden gems in KCK that we would have never knew existed otherwise. A culinary Atlantis if you will . . .I am not scared, are you?

"The List" - December 2007

The History of "The List"

It all started when I began keeping books of the names of all of the good restaurants I had either eaten at, wanted to eat at or heard I should eat at years and years ago. This was so I would remember them, when I needed to, like when a friend calls and says: "You always know where to go eat, you pick." I have books to remind me. I have books for different cities I have visited for business or pleasure. My books are like mini travel logs of the places I have been and people I was with at the time.

Kara, an old friend I used to work with, emailed me recently an said she had a new Chef she was trying to hire at her company. He was from out of town interviewing with them and was complaining he could not find a local tapa's or small plate place he liked. Wanting to help him, she emailed me to ask me where I had taken her and several others one night for dinner several years ago. Out came the book, and I was able to recall it was La Bodega (awesome recommendation by the way) I took them to that night. Thank you books, I love you all.

From the books, came the lists . . . from the lists came the places I would choose to eat at each month. ("The List" now has a new friend called, "The Camera", and it now comes along with me to all of meals. Friends and Family are politely adjusting.)

Here's "The List" for December 2007. Remember, these are restaurants I have either never been to, heard good things about and want to check out or ones that I need to get back to because it has been a long time since my last visit.  Enjoy!

Crossroads
ChefBurger - Chef Rob (1924 Main, Souperman, Pizza Bella) hamburger joint COMING SOON!
YJ's Snackbar - heard Guy Fieri from Food Networks - Diners, Drive-in's and Dives shot here!
Bad Seed/Fud - Closed for the season, will go again in the Spring 2008!
Webster House - Got a menu, looked around, bought a smelly candle, will be back to eat!
Sarah's - Is now open!
McFadden's - Went on 12/8/07, ate a Prime Rib Philly at the Bar and noticed how old I felt!
Vinino - Chef Marshall Roth moving from Hotel Phillip's restaurants to KCP&L District!

Downtown
Azul Latin Bistro
Sienna Bistro
Kim Long Vietnamese Grocery Store and Restaurant - Ate here on 12/20, very clean and authentic!

Martini Corner
Tower Tavern
Sol Cantina

North KC:
Justus Drugstore- Ate here 11/17/07! GO NOW! I'll drive you myself, it is that good. Going back!
Ixtapa
Swagat
Malay Cafe
Kelso's Pizza
Sorrento's

South KC
Olympic Village
Il Trullo
Smokin' Grill - new on Johnson Drive
The 3rd D'Bronx - Now Open at 103rd and Metcalf in the old Hannah's Bistro location!
Chosun Korean BBQ
Coco Bolo's
d'Bronx - 103rd & Metcalf location, went on 12/18, not as good as the original. Franchised?

East KC
Bollywood

West KC
Jerry's Bait Shop - best pizza in KC sez Pitch? What?
Rockrose Grill

39th Street
Scotty's on 39th
Po's Dumplings
Aladdin Cafe

Southwest Blvd.
El Patron
Poco's - Going back for dinner this time!

Brookside
Avenues Bistro
Domo Sushi & Grill
Swizzle

Westport
Bistro 303

Spring Hill
K&M BBQ

 

"The List" - November 2007

I received some feedback that this section of my blog did not really live up to it's title in "Go EAT here." It was supposed to be the area where I would write about restaurants I discovered and liked outside of KC . . .since haven't gotten around to posting those yet . . . I thought in the meantime I think this is a great place for me to publish "The List".

I don't know about you, but as long as I can remember I have written down the names of every restaurant I wanted to try, so when I was invited to lunch or wanted to go out for dinner I could quickly look at the list and make my selections. Most of my friends got used to "The List". Some liked "The List" and would call me as ask me to "get out my list" to give them restaurant recommendations. ("The List" now has a new friend called, "The Camera", and it now comes along with me to all of meals. Friends and Family are politely adjusting.)

So without further delay . . .I share with you "The List" for November 2007. Remember, these are restaurants I have either never been to, heard good things about or ones that I need to get back to because it has been a long time since my last visit.  Enjoy!

Crossroads
Bella Pizza - went on 11/2/07, Delicious! Chef Rob's got a awesome Trifecta on his hands!
YJ's Snackbar - heard Guy Fieri from Food Networks - Diners, Drive-in's and Dives shot here!
Bad Seed/Fud - Closed for the season
Webster House - Checked the place out, got a menu, bought a smelly candle, will be back to eat!
Sarah's - Is now open!

Downtown
Azul Latin Bistro
Sienna Bistro

Martini Corner
Tower Tavern
Sol Cantina

North KC:
Justus Drugstore- Ate here 11/17/07! GO NOW! I'll drive you myself, it is that good.
Ixtapa
Swagat
Malay Cafe
Kelso's Pizza
Dutch Oven - Closed!
Sorrento's

South KC
Olympic Village
Il Trullo
Smokin' Grill - new on Johnson Drive

East KC
Bollywood

West KC
Jerry's Bait Shop - best pizza in KC sez Pitch? What?
Rockrose Grill

39th Street
Scotty's on 39th
Po's Dumplings
Aladdin Cafe
Saigon 39
Mama Habiba Moroccan Tea Room & Coffee Shop

Southwest Blvd.
El Patron
Poco's - ate here and LOVED it before the Chief's/Green Bay game!

Brookside
Avenues Bistro
Domo Sushi & Grill
Swizzle

Westport
Bistro 303

The Krause Experience

We were invited to Lawrence to dine at Robert and Molly Krause's restaurant/home by our foodie friends who live there. "It's such a wonderful and unique food experience, you must drive in and come with us," said my friend and idol Miss Rhonda. Her husband, Dude, did one better by saying, "if I had to eat my last meal on earth it would be one cooked by Robert and Molly Krause." That's it, I was in.  I packed up and headed to Lawrence last night to take in what was to become known as "The Krause Experience". I was given beforehand specific instructions on what was or was not acceptable by Robert when dining with him. The list of do's and don't(s) was beginning to remind me of the "Soup Nazi" Seinfeld episode. I chalked it up to the stuff of Lawrence myth and legend. The stuff that gives talented local chefs a quirky reputation and exclusivity that creates instant buzz and desire to dine. I was no exception to the seduction of the myth. The truth was I would have lit incense at any alter Robert wanted because a) I wanted to have the Krause experience for myself and b) I did not want to embarrass my good friends who has graciously invited me to dine with them. I did not find any special rules necessary other than the golden rule and usual dining etiquette. The atmosphere and hosts were easy, delightful and laid back, and although a price-fixed six course meal with wine pairing can't help but feel special and formal . . .they did it in a way that seemed effortless, perfectly timed, subtle and completely enjoyable.

Robert and Molly bought a beautiful old home (from the front) in the forgotten industrial edge of east Lawrence, and around back the home has made a completely dazzling modern transformation. They began serving these fantastic meals out of this home a few years ago when the city of Lawrence told them they must stop due to local zoning laws.

The story goes when the KC Star ran a glowing review of the Krause's home based restaurant it caught the attention of Lawrence city officials which then shut them down citing to zoning violations. While fighting the city on that issue, they opened briefly in downtown Lawrence in the old Bleu Jacket location, but they really wanted to be cooking from their home. That is the lifestyle business they wanted to create for themselves and their family.

After hundreds of friends and fans from Topeka and Lawrence gave their statements about the Krause's, and they threatened to take their talent and leave to open a restaurant in Kansas City, the city finally settled with them. With many new "legally required" rules for operating from their home . . ."all patrons must have reservations to dine, no walk-ins, only 30 people a night may be served, only one seating each night, open only 5 days a week." etc. They were also forced to purchase the home of the grumpy next door neighbor which they are now sinking $40,000 in renovations into and plan to rent out.

With all of that behind them, their beautiful house and food is ours once more to enjoy. The back patio is where you enter their home for dinner. Like a modern art museum, glass and metal take over the back patio where there is a small glass sunroom to house friends who come to dine and that is exactly where we ate our meal after relaxing on the patio with a glass of wine on this gorgeous starry night.

The meal began once all of the guests were seated in a very industrial looking glass sunroom that was on the patio but separate from the house. Crusty french baguette bread was served with butter sprinkled with pink Himalayan salt. The wine was always poured first soon followed by the dish it was to be paired with.

THE MEAL

The first course was: mixed asparagus, crab meat, crushed pine nuts and rhubarb sauce and a few micro basil leaves.  It tasted like spring on a plate. Refreshing and cool, the perfect starter wake you up for what was to come.

The second course: Pan-sauteed Barramundi fish filet is cooked golden brown on top with smashed peas, yuzu sorbet and decorated with lovely edible pea shoots. This was my favorite course because of the combination of savory and sweet and hot and cold all on one plate.

The third course: Thinly-sliced Prosciutto ham, served with homemade ricotta cheese, olive tapanade, oven-roasted cherry tomatoes with basil. This was the transition from white wine to red and from lighter dishes to bigger, bolder flavors to match the wine. Tasty, salty, creamy . . .this was a transition dish with a Mediterrean flair.

The fourth course (and main course): Slices of roasted duck breast, sit on top of Asian mushrooms and a whole grain of some sort with a ginger carrot sauce and a dots of arugula oil and a sprinkling of Indian spices made from aromatic cloves, cardamom, cinnamon and cumin. This dish really shined especially with the gorgeous aged red wine that was served with it. The duck was tender and perfectly cooked. The sauces were delicious and really brought out the earthy flavors of the duck and mushrooms.

The fifth course was: Strawberries steeped in hibiscus tea, honey ice cream and spun sugar flowers.  This course was the perfect palate cleanser that really was just that and so much more.

The final and sixth course was: Dense chocolate cake with a delicate butter cookie and dark chocolate ice cream rolled in shredded coconut. This dessert was the rich, decadent end to a wonderful night out.

After our bill was settled (count on spending about $75 a piece for dinner) we chatted with Robert and Molly over a final glass of wine and after a big hug from Robert we wandered out into the night. Happy, full and amazed.

Because you knew you were dining in their fabulous home, and that it was Robert and his wife Molly making and serving all of the food to you personally, it made it feel more like an experience . . .an intimate, special, unique and one of a kind experience. The hype about their food was all true . . .don't miss your chance to go when they are so close to us in KC. You will receive a fantastic 6 course meal including wine pairings; you will sit on their lovely patio smelling the fresh herbs they grow in their garden and dine in a wonderfully eclectic and fun house; you will meet Robert, the executive chef, and his lovely wife Molly, who is the pastry chef and hostess; and you will have a meal you will never forget.

We talked about the evening the entire way home and realized we truly had experienced a once in a lifetime meal, with great friends in a cool yet intimate setting . . .we had enjoyed the Krause experience, and hope to experience it again soon.

Robert and Molly Krause
917 Delaware St.
Lawrence, KS
785-838-9830 phone
Open 5 days a week
Reservations only