The Making of a Foodie

Top 10 KC Restaurants Serving on Thanksgiving 2012

Some years you just are not in the mood to cook a big Thanksgiving Feast. Perhaps it is just the two of you, or perhaps Grandma is not feeling well enough this year to pull it off. Maybe you both have to work on Thanksgiving Day and it is just too much hassle to get it all figured out. The really important part about Thanksgiving is not who cooked it, but the fact that you are all together. Many locally owned and independent restaurants are closed on Thanksgiving so they can be with their families. The good news is there are several who are open and serving wonderful traditional Thanksgiving feasts for you and your family to enjoy. These are the Top 10 KC restaurants that will be serving on Thanksgiving 2012 as seen on my KCTV5 Friday "It's Your Morning" segment. If you discover another restaurant serving, please post below so that everyone can see the additional options.

Things to keep in mind when choosing to dine out for Thanksgiving:

1) Make Reservations - It helps them to know how much of everything to prepare when they know who is coming and assures you and your family a seat at the feast. This is not a day to plan to walk-in and hope to get a seat. What will Grandma or the kids say when you are turned away because there is a full house and you did not make reservations? Plan ahead, then call ahead.

2) Ask about Child or Senior Pricing - When you call to make your reservations, inquire if they offer special pricing for children and seniors. Most do, and it is good to have an estimate of what you will be paying for your Thanksgiving meal. Most children under 3 eat free on Thanksgiving.

3) Have a sense of adventure - Most restaurants offer a hugely traditional Thanksgiving meal, they know not to mess with years of tradition. Be prepared, you may not find your Gam-Gam's green bean casserole on the menu at a restaurant. Don't panic. Have a sense of adventure and try something you have never had before. You never know you might discover a new Thanksgiving dish to add to your families traditional offerings.

I am thankful for all of blessings I have received in 2012, and wish you all the same sense of sanity, peace and gratitude as you move through the holidays this year.    

Chaz on the Plaza at the Raphael Hotel 

325 Ward Parkway

Kansas City, MO

Phone: (816) 802-2152

Website: http://www.raphaelkc.com/chazontheplaza/kansas-city-missouri-restaurant.aspx

Chef: Executive Chef Charles d’Ablaing

Service: Thanksgiving Buffet

Hours: 11:00am – 8:00 pm

Serving: Traditional Turkey + trimmings, Crab Stuffed Mahi - Mahi, Prime Rib and Leg of Lamb

Price: $55 per person

Eye catching dish: Pumpkin and Gorgonzola Gratin Potatoes

The Reserve Restaurant inside of the Ambassador Hotel

1111 Grand Boulevard

Kansas City, MO

Phone: (816) 298- 7700

Website: http://www.ambassadorhotelcollection.com/default-en.html

Chef: Executive Chef Geoffrey van Glabbeek

Service: Table Service

Hours: 11:00 am – 8:00 pm

Serving: Traditional Turkey + trimmings, KC Strip or Pan-Seared Halibut

Price: $45 per person

Eye catching dish: Bourbon Pecan Pie with Salted Caramel

Affäre

1911 Main Street

Kansas City, MO                       

Phone: (816) 298-6182

Website: http://affarekc.com

Chef: Executive Chef/Owner Martin Heuser

Service: Table Service

Hours: 3:00 pm – 9:00 pm

Serving: 4-course American & German traditional Thanksgiving dishes

Price: $45 per person & $20 per person for children

Julian

6227 Brookside Plaza

Kansas City, MO

Phone: (816) 214-8454

Website: http://www.juliankc.com

Chef: Executive Chef/Owner Celina Tio

Service: Table Service

Hours: 10:00 am – 7:00 pm

Serving: Traditional Turkey Dinner with a 3 course menu

$35 per person

Starker's Restaurant

201 West 47th Street  

Kansas City, MO

Phone: (816) 753-3565

Website: http://www.starkersrestaurant.com

Service: Table Service

Time: 11:30 am – 2:30 pm

Serving: Three courses with Turkey and all the trimmings or Braised Short Ribs

Price: $33 per person

 

Gaslight Grille

5020 West 137th Street  

Leawood, KS

Phone: (913) 897-3540

Website: http://gaslightgrill.com

Service: Thanksgiving Buffet

Hours: 11:00 am -7:00 pm

Serving: Turkey with all of the trimmings, plus Carved Prime Rib & Smoked Salmon

Price: Adults $29.95 per person, and children 12 & younger $16.95

Gram & Dun

Country Club Plaza

600 Ward Parkway

Kansas City MO

Phone: 816-389-2900

Website: http://gramanddun.com

Chef: Executive Chef Bradley Gilmore

Service: Table Service

Hours: 11:00 am – 11:00 pm

Serving: Traditional Thanksgiving Turkey with all the trimmings and the regular menu will also be offered.

Price: Regular Menu Price

 

Michael Forbes Bar & Grille

128 W. 63^rd Street

Kansas City, MO

Phone: (816) 333-4355

Website: http://www.michaelforbesgrille.com

Chef: Executive Chef Matt Cross

Service: Thanksgiving Buffet

Hours: 9:00 am – 4:00 pm

Serving: Traditional Thanksgiving Turkey with all the trimmings

Price: $17.90 Adults or $8.90 for kids

Nica’s 320

320 Southwest Boulevards

Kansas City, MO

Phone: (816) 471-2900

Website: http://www.nicas320.com

Chef: Executive Chef/Owner Bryan Merker

Service: Table Service

Hours: Brunch 8:00 am – 3:00 pm.

Serving: Regular brunch menu featuring Pumpkin Cream Pie Beignets & Turkey Tamales.

Price: Regular Priced Menu

Avenues Bistro

338 West 63rd Street

Kansas City, MO

(816) 333-5700

Website: http://www.avenuesbistro.com/

Chef: Executive Chef and Co-Owner, Joe Birch

Service: Table Service

Hours: 11:00 am – 6:00 pm

Serving: Traditional Thanksgiving with all the trimmings.

Price: $24.95 per Adult, $12.95 for children 12 and under.

October 2012 Tablehopping

TASTEBUD Magazine

Table Hopping – October 2012

“Fall into these hot spots.”

 

The Jacobson

2050 Central Street

Kansas City, MO 64108

(816) 423-2888

www.thejacobsonkc.com

Managing partner, Michael Werner, knew his space had good bones, he told me it was simply his job to make the most of them. He and Executive Chef John Smith have succeeded admirably. A sleek urban spot with a gorgeous outdoor patio and a totally tasty upscale, yet accessible, menu will keep patrons coming back for more. Try the Bucatini Pasta with the roasted garlic and tomato sauce with fresh basil and the succulent stuffed meatballs made with beef and pork and decadently filled with goat cheese for $18. SIT: out on the gorgeous patio, and order a drink from their outdoor bar while you enjoy sculpture by our own Stretch Rumaner. Kitchen is open late.

Peanches Food & Wine

900 W. 39th Street

Kansas City, MO 64111

(816) 709-1032

www.peanches.com

Chef Pete Peterman and his wife Heather, have opened Peanches in a mostly forgettable strip center on 39^th Street, but with food this good, you won’t even care. Chef is making this restaurant his homage to his Mother, and is serving classic “Missoura” favorites in a homey, but not rustic way. These are composed dishes prepared by a talented Chef, made with simple and wholly local ingredients. Try the Braised Beef Short Ribs & Petit Filet with collard greens and potato puree for $29, and start with the Chicken Liver Parfait with Brie and housemade garlic pickles for $10. EAT: at Peanches by reservation only. The intimate restaurant will be able to serve you best if you go to their website and make reservations to dine ahead of time. 

Port Fonda

4141 Pennsylvania Ave.

Kansas City, MO 64111

(816) 216-6462

www.portfondakc.com

Owner/Executive Chef Patrick Ryan took his local 4-star food truck and opened its brick and mortar counterpart in the heart of Westport and it has quickly become a culinary hot spot. Start with housemade chips and two different fresh salsas for $5. Then try the Ensalada Port Fonda for $8 with bibb lettuce, sunflower seeds, avocado, roasted vegetables, chicharrones, salsa blanca. Finally, finish up with Albondigas Divorciadas for $12 with pork, ricotta meatballs, salsa roja, salsa verde, poblano rajas, crema, queso fresco. The food is cravable, the space is stunning and the scene is memorable. A restaurant where the buzz on the street delivers in spades once you hit the door. DRINK: any number of clever cocktails created by talented bartender, Travis Stewart, most of which feature tequila as the liquor of choice.

Affäre

1911 Main Street

Kansas City, MO 64108

(816) 298-6182

www.affarekc.com

Owner and Executive Chef Martin Heuser, and his sommelier-certified wife, Katrin, have put their whole heart into transforming the former Bar Natasha space in the Crossroads into one of the hottest new tickets in town. With a plenty of seating, a location close to the new Kauffman Performing Arts center and picture perfect small plate entrée portions, this place is the new dinner and a show restaurant. You will come for the convenience and be back for the deliciously modern, German cuisine. Get Barham Farm Spring Chicken Roulade with Mangold and white clay potatoes for $10. SWEET: ending to your meal? Say yes, as Chef is making his own desserts in house. Order Cheesecake from the Rheinland $6, which is creamy and tangy. A must.

Remedy Food + Drink

500 W. 75th Street

Kansas City, MO 64114

(816) 361-9788

www.whatsyourremedykc.com

Owners, Atit Patel and Aaron Michaelis, snagged talented, Chef Max Watson, fresh off his stint at Port Fonda, to be the young gun to put the “gastro” in their pub in Waldo. Located in the old Kennedy’s location, they have made every effort to make this place feel more like a cozy bistro and less like a sports bar. Vegetarian? Enjoy several items from the menu or the daily specials chalkboard, or try the Cauliflower Steak with Grilled Radicchio and Garbanzo Yogurt Salad entree, for $12. For the rest of you, the burger with hand cut fries for $10 or the 3-piece Free Range Fried Chicken for $12 will satisfy your meaty desires. DRINK: from the small but satisfying beer or wine list, the cocktail menu is still a work in progress.

Pumpkinpalooza

Officially, October 26th is National Pumpkin Day, but I am celebrating a bit earlier this year. Alex, my producer from KCTV5, "It's your Morning" show emailed me and it seems that he has decided to make Friday, October 12th, Pumpkin Day on the show. Okey-Dokey! He wanted me to do a bit for my "Foodie Friday" segment featuring four different pumpkin recipes. Covering the gamut, from vegetarians to meat-lovers, from simple easy recipes to more complex, from starters to dessert. No problem, I thought, pumpkins are hugely versatile. So, it's Sunday night at 10 pm and I have been cooking with pumpkins since 1 pm. If I never see or taste a pumpkin again, it will be too soon. It is officially a Pumpkinpalooza up in here.

There are a couple of things to note about cooking pumpkin dishes: 1) I would always recommend you roast your own pumpkins and use the flesh for any recipe. There are not many things I am a kook about, but this is one of them. 2) You need to select the right kind of pumpkin to roast. I recommend a "Pumpkin Pie Pumkin", or they can also be called "Small Sugar Pumpkins". They will be small in size, and bright pumpkin orange, but will have sweeter flesh and cook much faster. You do not want to use a giant carving pumpkin that you use to make jack-o-lanterns with, the flesh is much less flavorful and much tougher and stringy in texture.

Did you know that canned pumpkin can be made with butternut squash and various other gourds and not pumpkin at all? What?!!! No! If you must use canned pumkin (Grrrrr!) then AT LEAST look for the cans marked 100% canned pumkin. Even then, I remain skeptical, as many other gourds are called pumpkins, including the kind you carve that can be placed in this pumpkin squish. I don't want questionable pumpkin squish in my dishes. Hear me now, and believe me later, my friends, buy a small, sweet pumpkin pie pumpkin and roast it in your oven. You will fall in love with pumpkin for the first time. I promise.

Okay, so these are the recipes I showed on my KCTV5 segment. Let me know what questions you have. Go ahead, Kansas City, I am listening.

Pumpkin Dump Cake

1 can evaporated milk
3.5 cups of pumpkin flesh
4 eggs
1 cup sugar
1/2 cup brown sugar
1 tsp. Pumpkin Pie Spice

1 box of yellow cake mix
2 sticks butter

Mix all ingredients together and pour into a greased/sprayed baking dish, 10X13 or so.

Then sprinkle the dry yellow cake mix on top of the pumpkin mixture and melt 2 sticks of butter & pour over the dry cake mix.

Finally, sprinkle 1 1/2 cups of chopped pecans on top. Bake for 45-55 minutes at 350 degrees.

NOTES: I make no apologies for this Sandra Lee Semi-Homemade style of dessert made with real pumkin flesh, although I feel like I should. It was taught to me by a talented Chef in Tulsa, and it is better than a piece of homemade pumpkin pie in my opinion. If you do not care for pie crust, either making it or eating it, then this recipe is for you. I have made it in a large glass casserole pan for family style servings, served with a dollop of whipped cream OR made them in small, squat jelly jars with a wide mouth for individual portions that can travel the the tailgate, a party or simply to Grandma's house. Cooking inside of jars is very much in vouge right now, so try it just for fun.

Chopped Beef Baked in a Pumpkin

(Brazilian dish known as Picadinho na Moranga)

1 small pumpkin pie pumpkin

1 lbs ground beef

1/2 lbs. chorizo sausage

1 onion, chopped

1 green bell pepper, chopped

Finely chopped garlic

Olive oil for sauteing

1 large can of tomato puree

1/4 cup of red wine

2 Tablespoon of Worcestershire sauce

1 can of black beans

2 handfuls of raisins

2 handfuls of green olives

 salt and pepper to taste

grated Parmesan cheese to taste

Cut the top off of your pumpkin and scrape out the pumpkin and seeds to clean it. Season with salt and pepper and roast in a 350 oven for about 10 minutes. Drain off any excess liquid that has accumulated in the bottom of the pumpkin.

In a sauted pan place a little bit of olive oil and saute the onions, bell peppers and garlic until translucent, then add the ground beef and chorizo and sauted all of the ingredients together until the meat is fully cooked with no pink showing.

Add the tomato puree, wine, Worcestershire sauce to the meat mixture and simmer. Then when the mixture comes back up to temp. add in the raisins and green olives and simmer for a few minutes.

Finally, add in the black beans and simmer to bring all ingredients up to temp and to thicken the mixture.

Once it has come back up to temp. take the pan over to the pumpkin and begin filling the pumpkin with the meat mixture. Layer the meat mixture with a sprinkling of Parmesan cheese as it goes into the pumpkin.

Place the pumpkin and lid back on the cookie sheet lined with foil and place it back into a 350 degree oven for another 20-30 minutes until the pumpkin flesh is fork tender, but the pumpkin has not collapsed with the ingredients on the sheet.

Remove from oven and place the entire filled pumpkin on the table. Use a serving spoon to scoop out the pumpkin flesh and meat mixture to be eaten together. Serve over white rice, with a green salad and crusty bread. Brazilians would typically serve this dish with Parmesan cheese on the side that you could sprinkle on top.

Do not shrug your shoulders at this hearty manly man dish, it is delicious.

Pumpkin Coconut Soup (Vegan or Vegetarian)

1 onion, diced
3 tbsp olive oil
2 cups vegetable broth
1 14 ounce can coconut milk
1 cup of pumpkin flesh
1/2 tsp cumin
1/2 tsp curry
1/2 tsp ginger
dash salt

In a large pot, sautee the onions in the olive oil for 3 to 5 minutes, until onions turn soft. Add remaining ingredients and stir to combine.

Allow to simmer over low heat for at least fifteen minutes, stirring occasionally. Take a hand blender and puree all ingredients together, until smooth.

Serve hot in a bowl with fresh cilantro or toasted coconut on top.

Buffalo Roasted Pumpkin Seeds

Pumpkin seeds, washed and patted dry

1 bottle of your favorite Buffalo Wing sauce

1/2 stick of melted butter

Melt butter and add to bowl with 1/2 a cup of buffalo wing sauce, stir in your pumpkin seeds and toss to combine. Then line a cookie sheet with tin foil and dump the sauced seeds onto the cookie sheet. Sprinkle liberally with salt and roast in a 350 degree oven in the middle rack for 15 minutes. If your buffalo sauce has a lot of sugar in it you should scrape and turn them over to make sure they don't burn too fast in the oven. They should be roasted until golden brown and crisp.

I also have a recipe for pumpkin fondue that is delicious. Email me at tablehopping@gmail.com if you want it. It is stunningly good as well.

 

5 Hot Dishes to Try in KC

I am pleased to announce that I have been asked to serve as KCTV5's new food & drink contributor in Kansas City. I will have a small segment on the early morning show called, "It's Your Morning," on Channel 5 from 6:00 am - 7:00 am. On this show, I'll bring you food news going down in our little cowtown. My first segment will air Monday, September 24th around 6:45 am, and I will feature the 5 hot dishes in Kansas City that everyone is talking about and should be eating. I am so looking forward to doing this show and hope you will tune in each Friday morning as I work to bring you all the news that is fit to eat.

5 Hot Dishes to Try in KC

1) Port Fonda's Chilaquiles - Located in the heart of Westport at 4141 W. Pennsylvania Avenue, Port Fonda's Executive Chef and Owner, Chef Patrick Ryan has spared no expense re-interpreting his food truck into a groovy new space. The dish that made him famous when he was mobile is the same dish that everyone is talking about now that he is on cooking on terra firma . . .chiliquiles. A traditional Mexican dish, chiliquiles is served typically for breakfast, as a way to utilize the left over tortilla chips and to chase a hang-over away. Chef Patrick, who worked under Chef Rick Bayless in Chicago, makes his chiliquiles with chips, salsa de molcajete, chorizo verde, fried egg, crema, cilantro, onion & lime for only $7.50.

2) The Jacbbson's Stuffed Meatballs - Meatballs are on every menu in this town right now, and Chef John Smith offers his version stuffed with goat cheese, and made with both pork and beef. You can find them on both the lunch and dinner menu, and whether you get them as an appetizer or piled high ontop of the Bucatini Pasta plate for $18, they are delicious. Have you not been to the newest hot spot in the Crossroads? Well then, what are you waiting for, the hottest 3-season patio awaits. Get youself to The Jacobson, located at 2050 Central, Kansas City, MO. Everyone, including their own staff, will immediately confess that this is one of their favorite dishes. I have to confess it is one of my new favorites too. So very, Lady & The Tramp, no?

3) Affare's Roasted Boar Loin - Chef Martin Heuser and his wife, Katrin, have turned the old space that was Bar Natasha, into a stunning dining room called Affare located at 1911 Main Street. Open for only a couple of months at this point, Affare is earning it's reputation for Chef Martin's high-end food and pitch perfert portion sizes. Check out his new Fall menu and try the roasted boar with forest mushroom sauce, Hazelnut spatzle, red wine poached pears and cranberries for $17. It is like Thanksgiving dinner on a plate.

4) Remedy Food + Drink's Eggplant Fries - Long, crisp and sticky . . .Chef Max Watson has hit a nerve in this mostly meat and potato town with this veggie dish that many in KC are buzzing about for only $6.50. Eggplants, flashed fried and drizzled with honey. What doesn't taste better drizzled in honey? I ask you. Located in the old Kennedy's bar in Waldo, a great example of locals in the neighborhood frequenting the new kid on the block with new eyes and appetites.

5) Peanches Chicken Liver Parfait & Pickles - Chef Pete Peterman is ready for his close-up after laying low for several years, he finally opened up his new place at 900 39th Street called Peanches, a tribute to his Mother and to the Chef's "Missoura" roots. Order a bottle of wine and then start with the chicken liver parfait with housemade garlic pickles and toast and marvel at how creamy, and sinfully delicious something as simple as chicken liver pate can truly be for $10. This is good old home cooking your Momma never made. It is personal and it was prepared by a Chef, a fact that you never lose sight of while dining at his restaurant. Visit by making your reservation on his website today.

 

 

September 2012 Tablehopping

TASTEBUD Magazine

Table Hopping – September 2012

“Not Your Usual Barbeque Dishes.”

 

The Rieger Hotel Grill & Exchange

1924 Main Street

Kansas City, MO 64108

(816) 471-2177 

 Mixologist, Ryan Maybee and Chef Howard Hanna opened The Rieger last year serving the best craft cocktails in the city combined with an upscale, yet approachable, cuisine of made from mostly local ingredients. So, who would have thought that one of the tastiest KC BBQ dish of the year would be coming from this fine dining emporium? Get the dish that everyone is talking about: Smoked Rabbit with baked heirloom beans, fermented cabbage slaw and barbecue sauce for $24. Tender rabbit is smoked to perfection drizzled with BBQ sauce then piled on top of hearty baked beans and cooked cabbage roll. Delicious. SIT: at the Chef’s counter and watch your dinner prepared in front of you, then served to you by the Chef. Reservations are a must.

Martin City Brewing Company

500 East 135th Street

Kansas City, MO 64145

(816) 268-2222

martincitybrewingcompany.com

 Owners Matt Moore and Chancie Adams, with Executive Chef Andrew Parker in the kitchen, meant it when they promised to be more than just another brew pub, by putting good food front and center. With the best Rebuen Sandwich in the city right now, the unusual BBQ dish that you must try here is the Cowboy Mac N’ Cheese for $12. It is a creamy four‐cheese sauce served over tender elbow pasta, broiled to a bubbly perfection, topped with BBQ pulled pork, tomatoes, jalapenos, and bacon. It is so wrong, it has just got to be right. OPEN: 7 days a week, until 1:30 am weeknights & Saturdays and until midnight on Sundays. This is one of the few late night places to drink and dine in this neck of the woods.  

B.B.’s Lawnside BBQ

1205 East 85th Street

Kansas City, MO 64131

(816) 822-7427

bbslawnsidebbq.com

Owner, Lindsay Shannon, set out to have a rocking roadhouse that served up blues with a side of BBQ at B.B.’s Lawnside. He succeeded admirably. A wonderfully accessible place to hear live music, it is one of those completely unique KC experiences you simply have to put on your list, if you have not indulged yet. Although they do have plenty of traditional KC BBQ, the one dish you must try is the Memphis Minnie’s Smoked Catfish. Farm raised fresh whole smoked catfish is moist; tender served with coleslaw and battered fries for $14. GET: as your appetizer, another crazy BBQ dish called the BBQ Sundae. It is basically a pulled pork sandwich served in a mason jar. You simply have to see it to believe it.

Woodyard BBQ

3001 Merriam Lane

Kansas City, KS 66106

(913) 362-8000

www.woodyardbbq.com

 You will smell the smoke before you spot this little house with a big outdoor smoker on Merriam Lane. Follow your nose inside for simply terrific traditional barbeque. Owners, Frank Schloegel and Joe Daly, have brought back an unusual menu favorite in their iconic Burnt Ends Chili. You will get a hearty cup for around $4 or a bowl for $7 of smoky chili made with ground beef, black and red beans in a wonderful red gravy with tender chunky cubes of burnt ends mixed in. As fall approaches, grab a bowl and retire to the outdoor patio to watch the Pit Master work the smoker while you dig in. SMOKE: Like the “pros” with wood available for sale out back, as they supply many of the local KC BBQ teams and have the experience to answer all of your questions.

RJ’s Bob-be-que Shack

5835 Lamar Avenue

Mission, KS 66202 

(913) 262-7300

www.rjsbbq.com

 When Owner/Chef Robert “Bob” Palmgren (who has a long list of KC culinary credentials) decided to focus only on barbeque, he brought all of his culinary skill and creativity to the task, like the Denver Lamb Rib Dinner. You’ll get a full slab of Denver-cut lamb ribs for around $15, served with Texas Toast and your choice of one side dish. If you love succulent lamb, then these are a “must try” for you. They are tender, delicious and quite unique in the KC BBQ scene. TRY: RJ’s for breakfast. It will fast become your favorite first meal of the day place. Much like the BBQ they serve the rest of the day, for breakfast, it is all about the meat.

August 2012 Table Hopping

TASTEBUD Magazine

Table Hopping – August 2012

“Eat your veggies.”

Café Gratitude Kansas City

333 Southwest Boulevard

Kansas City, MO 64108

(816) 474-LOVE

www.cafegratitudekc.com

 Natalie and Mike George decided to bring Café Gratitude to KC, after enjoying their meal and the message from one of the “Mothership” restaurants in California, where the concept is based. Focused on not only delivering organic, raw and vegan dishes, they also host classes on healthful heart & mind ideals. There is a message even when ordering, as all the menu items start with the affirmation “I am.” Try “I Am Whole” for $13 and get a satisfying bowl of sea vegetables, kale, carrots, house-made kimchee and sprouts with brown rice or quinoa. SHOW: your gratitude, get “I Am Grateful,” you’ll get a bowl of grains, beans and kale and pay by donation. $7 is suggested, $14 will feed you and another person in need.

FüD

813 W. 17th Street

Kansas City, MO 64108

(816) 785-3454

www.eatfud.com

Chef Heidi VanPelt-Belle made a name for herself in the raw food world with her line of cashew cheese called Playfood. While catering, she began looking for a space to open her own restaurant. Located on the Westside, she could not have picked a better neighborhood to open a vegan restaurant. You don’t have to call yourself anything special to appreciate the fresh and simple dishes that come from Heidi’s kitchen. At brunch on Saturday, try Tofu Scramble for $9. You’ll get Central Soy tofu scrambled with local greens, red peppers and onions. It comes with roasted red potatoes and a homemade biscuit. LOOK: at the website before you go, it lists the lunch and dinner specials for the week. You’ll find raw, gluten free and nut free items too.

Eden Alley

707 W 47th Street

Kansas City, MO 64112

(816) 561-5415

http://www.edenalley.com

In the lower level of the Unity Temple on The Plaza, you will find KC’s oldest vegetarian/vegan/raw/gluten-free restaurant in KC. Started by two friends in 1994, Sandi Corder-Clootz, an original owner, continues to operate the wide open, light and whimsical restaurant today with her husband Greg Clootz.  The restaurant is as colorful as the variety of food on your plate, and matches the local art on the walls and tables. Try the Mushroom Sausage Bowl - short grain brown rice, mushroom sausage infused with fennel seed, sage and oregano, TVP, tomato paste, onions and vegetable stock. Served with grilled spinach, sour dough toast and smoky caper aioli for $12. SAMPLE: any of their delicious and healthful drinks from their “mocktail” menu, and get a natural high.

Conveniently Natural

3711 Southwest Trafficway

Kansas City, MO 64111

(816) 475-8004

www.convenientlynatural.com

Brian and Kim Gordon changed their family’s eating habits when Brian discovered he suffered from acute acid reflux. They realized an organic, vegan diet was the answer to his medical issues, but felt they were spending too much time in kitchen away from their family. That’s when they came up with the idea of starting an organic, vegan delivery food service in Kansas City called Conveniently Natural. They will deliver anywhere within a 30 miles radius of their commercial kitchen, or you can come and pick your meals up. A weekly plan for a family of 4 costs $199 or $8.30 per meal, couples are $109 a week and individual plans are $69 a week. CHECK: out their website for examples and recipes of the delicious dishes you have in store. 

Shop your Local Farmer’s Markets

www.fruitstands.com

This seems like a no-brainer to many of us who plan our entire weekends around a trip to the local farmer’s market, but for some, only the promise of sweet corn and locally grown tomatoes will get people out to the Farmers Market. This is the time of year when the most fruits and vegetables are at their peak, and because of that, it means they actually taste better because you are eating them in season. Famers Markets don’t carry everything year round, but they do bring us what is currently in season and sell it to us only when they are growing it. We are lucky to have many wonderful Farmers Markets all over KC. FIND: one near you by going to the National Directory of Fruit Stands & Farmers Markets website and searching by state for a list of markets near you. Eat well.

 

July 2012 Table Hopping

TASTEBUD Magazine

Table Hopping – July 2012

“Dog Days of Summer . . .Sausages.”

 

Haus

3044 Gillham Road

Kansas City, MO 64108

(816) 931-8500

www.hauskc.com

 Chris Seferyn, owner of Velvet Dog, and his partners in Haus, Desmond Carr and Shawn Fahey, have now claimed an additional corner on Martini Corner for their newest restaurant venture. Haus is a German-style beer garden is serving unique sausages that range from classic to gourmet to exotic for $6-8. You can add two toppings on your sausage for that price and you should definitely try the handcut french fries, which are delicious as well.  All of the sausages are handmade by Chef Alex Pope at his new butcher shop, The Local Pig. Try the Lamb, Cumin and Oregano sausage or the Chicken Jalapeño Pineapple sausage. A huge list of mostly German-style beers will tempt. SIT: outside on the picnic tables during these long summer nights, somehow everything tastes better when it is eaten outside.  

New York Dawg Pound

7702 Shawnee Mission Parkway

Overland Park, KS 66202

(913) 432-6937

www.newyorkdawgpound.com

Located right on Shawnee Mission Parkway, you will see the people eating at the outdoor tables in front of the restaurant before you actually see the place itself. Owners, Will Brown and Sal Frustaci decided a hot dog place is what KC needed, and after 20 years in the restaurant business they opened this place. They offer Nathan’s hot dogs, Scimeca’s Italian sausages, brats and even a veggie dogs for vegetarians. Their specialty dogs have names like: The Doberman, a German-style dog with sauerkraut and spicy mustard. Get the New York dog if you are craving a truly authentic representation of this regional dog. KIDS: will love the small arcade room hidden in the back, perfect place for a kid’s birthday party.

Beethoven’s No. 9 Restaurant

110 West Peoria Street

Paola, KS 66071

(913) 294-3000

www.beethovens-paola.com

Hannes Poetter opened Beethoven’s in Paola, just off the charming main town square, which is simply picture book perfect. The food is mostly German with other more traditional items on the menu too. It’s a family affair with wife/mother Ulrike Poetter serving as the manager, and son Chef Patrick back in the kitchen cooking up simple but delicious German sausages, sauerbraten, schnitzel and spaetzle. Order the veal and pork Weisswurst sausage with Curry Sauce and get two sides and a fresh-baked yeast roll for about $9. A full bar is available along with a nice selection of German beers. OPEN: to the public from Thurs.-Sat. 11 am-9 pm.

Grünauer

101 W est 22nd Street

Kansas City, MO 64108

(816) 283-3234

www.grunauerkc.com

 Chef Peter Grunauer has with the help of his son Nicholas and daughter Elisabeth, opened this impressive place in the Freight House District to great reviews. This upscale restaurant delivers traditional Austrian/German dishes like Wiener Schnitzel and Hungarian Beef Goulash. Try the Schweinbraten featuring thick slices of fork tender roasted pork and bread dumplings only $18. You should not leave here without sampling their wonderful selection of handmade pork and veal sausages. Order a single sausage or sample 3 for $18, or all 5 for $25 an make it a meal. DRINK: at the Wunderbar, inside of Grünauer, late night and have the bartender whip you up a fantastic craft cocktail and order a sausage or two from their late night menu.    

Krizman’s House of Sausage

424 N 6th Street

Kansas City, KS 66101

(913) 371-3185 

You have to get up and over to Krizman’s House of Sausage in KCK to actually get Krizman’s sausage, unless you have been lucky enough to try one of Joe Krizman’s sausages at one of our local BBQ joints, many of whom smoke and serve them. Krizman’s has been making and selling sausages on Strawberry Hill since the 1940’s. They do sell to the public, so if you need sausage for 1 or 41 they can hook you up with kielbasa, bratwurst, Italian, andouille, chorizo, knockwurst and even blood sausage.  Prices are reasonable, and the staff can give you tips on the best way to prepare each kind of sausage they carry. GET: some of their delicious sauerkraut and povitica bread to take home along with your sausage.

 

 

 

June 2012 Table Hopping

TASTEBUD Magazine

Table Hopping – June 2012

“Eat & Drink like a Local”

THE BUTCHER:

Local Pig

2618 Guinotte Avenue

Kansas City, MO 64120

(816) 200-1639

www.thelocalpig.com

 Chef Alex Pope left the restaurant world to open a butcher shop, along with partner, Matt Kafka. The Local Pig is Kansas City’s only full-line butcher shop dedicated to locally sourced products and humanely raised meats. Working for high-end restaurants like The American and the R Bar, Alex quickly learned where to source the best local meats and how to break down whole animals. The Local Pig offers beef, pork, chicken, duck, turkey, quail, rabbit, lamb and goat. Walk-in, 7 days a week, and check the chalkboard for ready to cook roasts and steaks, burgers and sausages. Call ahead to order a specific cut of meat. GET: on the waiting list to join the “Butcher Box” subscription program for 7 -10 lbs. of meat weekly or bi-weekly at thelocalpigkc@gmail.com.

THE BAKER:

Fervere

1702 Summit

Kansas City, MO 64108

(816) 842-7272

www.fervere.com

 Owner and baker, Fred Spompinato, has a passion for bread making that was fueled by trips to Europe and his time as a partner/baker in the Farm to Market Bread Company. He soon realized he wanted to create bread on his own terms, producing the finest breads at a scale that still provided him the quality of life he wanted. Fervere uses only the finest organic ingredients, the bread is made mostly by hand, which is baked in their custom brick oven. There is a seriousness to this bread that is reflected in the simple, beautiful loaves. The best bread in town is about $6 a loaf. Try the Orchard Olive Rosemary. CALL: ahead to reserve a loaf of the kind of bread you want, ready to pick it up.    

THE WINERY:

Amigoni Urban Winery

1505 Genessee Suite 100

Kansas City, MO 64102

(913) 890-3289

www.winery.amigoni.com

For over 5 years, winemaker, Michael Amigoni, and wife, Kerry, have been growing vinifera grapes in Missouri soil and producing high-quality local wines with familiar names: Viognier, Chardonnay, Sauvignon Blanc, Malbec and Cabernet Franc. They have now closed their original Tasting Room in the West Bottoms and moved across the street into the historic Telegram Building, a stunningly restored space complete with outdoor patio, creating a unique new place to “drink local”. In addition to serving their own wines, they also have 8 kinds of Boulevard beer on tap along with a locally-sourced snack platter to enjoy. CALL: to inquire about renting the Barrel Room (fits 60-100 people) or Tasting Room (50-75 people) or both for any special event, private party, fundraiser or corporate retreat.

THE DAIRY:

Shatto Milk Company

9406 N Highway 33

Osborn, MO 64474

(816) 930-3862

www.shattomilk.com

Found in many local grocery stores today, Shatto Milk Company is Kansas City’s local dairy. They are simply bottling local milk from local cows sold in old-fashioned glass jars. This radical idea of selling milk directly to consumers was actually Leroy and Barbara Shatto’s last effort to save their family dairy farm. Now happily expanding, they sell plain and flavored milk, cheeses, ice cream and in partnership with Chef Erin Reynolds of Dolce Baking Co. they are now making delicious ice cream sandwiches called “sammiches”. TOUR: their dairy farm located out in Osborn, MO. The pretty drive is worth it to get up close with the cows and milking process. The dairy bar is where you can sample their products to take home with you.

THE CHOCOLATIER:

Christopher Elbow Artisanal Chocolates

1819 McGee Street

Kansas City, MO 64108

(816) 842-1300

www.elbowchocolates.com

Christopher Elbow started his chocolate making career as the Pastry Chef for The American Restaurant. Eventually, he found a space of his own and began making his hand-painted beauties full time. Now, he has moved his whole operation into a sleek space with a retail store on a quiet block on 18th Street downtown. Go in for some customized bon-bon shopping and treat yourself to a glass of Liquid Chocolate for $4. The drinks are spiked with various fruit or spice flavors similar to those he uses in his candies. GIVE: a box of custom chocolates or let them choose for you. Almost too pretty to eat . . .almost. A 4-piece box is $10 and they go up to a 42-piece box for $75. 

May 2012 Table Hopping

 

TASTEBUD Magazine

Table Hopping – May 2012

“Picnic in our Urban Parks”

 

GET YOUR PICNIC FROM:

Cosentino’s Market Downtown

10 East 13th Street, 2^nd Floor

Kansas City, MO 64106

(816) 595-0050

www.cosentinos.com

EAT IT HERE:

Green Rooftop Park

Kansas City Power & Light District

10 East 13^th Street, 6^th Floor

(located next to the Jones Pool)

Kansas City, MO 64106

One of the several green initiatives that the Cordish Company did when they built the Power & Light District downtown was to create a little known public green space on the rooftop of the building that houses Cosentino’s market below between 12^th & 13^th Street on Main. This urban park sits right next to the Jones Pool, and is open 8 am – 8 pm, Memorial Day thru Labor Day. STOP: into Cosentino’s to purchase lunch from their deli, hot bar or salad bar for a ready-made picnic to enjoy on the roof.

GET YOUR PICNIC FROM:

Bo Ling’s (Plaza Location)

4800 Main Street

Kansas City, MO 64112

(816) 753-1718

www.bolings.com

EAT IT HERE:

Ewing and Muriel Kauffman Memorial Garden

4800 Rockhill Road

Kansas City, MO 64110

Ewing and Muriel Kauffman Memorial Garden is a favorite secret garden near the Country Club Plaza. Open year round from 8 am - dusk, this park features several nooks with stunning fountains, bronze sculptures from Kansas City sculptor, Tom Corbin, benches to sit on, a greenhouse and a rotating seasonal display of plants and flowers that are beautifully kept year round. You won’t find a more peaceful spot to picnic in the city. THINK: Chinese, please! Get something portable from Bo Ling’s on the Plaza for your picnic and take it over to the garden. Lettuce Wraps and Bo Ling’s housemade almond cookies are a great choice. 

GET YOUR PICNIC FROM:

Dugout Doghouse

Section 208 or 247

www.royals.com

EAT IT HERE:

Kauffman Stadium

One Royal Way

Kansas City, MO 64129

1-800-6ROYALS

When the boys in blue take to the field at Kauffman Stadium, going out to catch a Royals game is a tradition in Kansas City. Recent upgrades to the stadium and the food available means that you can now enjoy everything from BBQ to Stroud’s inside at the “K”. Also new this year is the presence of our own local Boulevard Beer owning about half the taps now at the ballpark. Woo Hoo! YOU: must get a hot dog and a cold beer while at a baseball game. Hit the Dugout Doghouse for a foot long KC Dog or a BBQ Dog topped with pulled pork and slaw to enjoy with your Boulevard Beer.

GET YOUR PICNIC FROM:

The Library Café – Nine Muses

First Floor

Central Library Downtown

EAT IT HERE:

Rooftop Terrace

Central Library Downtown

14 W. 10^th Street

Kansas City, MO 64105

(816) 701-3400

www.kclibrary.org/central

Marvel at the old bank building’s architecture that now houses our downtown Kansas City public library called Central Library. Once inside, you’ll see this urban oasis is a study hub for students, a place where families can watch movies in the old bank vault downstairs and seniors can hear lectures. The rooftop terrace, when not in use, is a fantastic place for an urban picnic. LOCAL: Anderson Restaurant group that owns Pierpont’s inside of Union Station also manages The Library Café called Nine Muses inside of the Central Library Downtown on the first floor. Grab a sandwich or a salad from here, and a good book, and head for the roof.

GET YOUR PICNIC FROM:

Los Tules

1656 Broadway Street

Kansas City, MO 64108

(816) 421-9229

EAT IT HERE:

18Broadway Urban Rain Garden

Corner of 18^th Street and Broadway

Kansas City, MO 64108

www.18broadway.com

Driving by you may not immediately realize that this urban garden is the first of it’s kind in the country. The vision of DST and 360 Architecture, 18Broadway is an urban rainwater-harvesting food garden powered by solar panels and a prototype wind turbine. Boasting five garden tiers and 100 raised beds, the garden produces tomatoes, peppers, cabbage, kale, gourds, pumpkins, onions and more for area food banks, like Harvester’s. WALK: just up the hill and across Broadway to family-owned Los Tules Mexican restaurant and get an order of their fantastic cerviche with chips to take back across the street to 18Broadway for a delicious picnic treat.

Avocado Milkshake

Avocado Milkshake

1 ripe medium avocado

1 cup ice

1/2 cup sweetened condensed milk

1/4 to 1/2 cup milk

Scoop the avocado flesh into a blender. Add the remaining ingredients, except the milk, and puree until completely smooth. Slowly, begin to add the milk the the rest of the ingredients, a little bit at a time until you reach the consistency you desire. More milk for a thinner shake, less milk for a thicker shake. The shake tastes better (the buttery avocado flavor becomes more pronounced) if it sits in the fridge for about 10 to 15 minutes. Makes 2 servings.  

Foodie Notes:

Here in the States, many of us do not realize that the creamy avocado can be used as a vehicle for both savory and sweet treats.(It is a fruit, after all.)

Our friends south of the border, in Mexico, have given us the most common use of the avocado in this country with gucamole. A savory dip in which avocado is diced and smooshed with a little salt, lime juice, red onion and tomato.

But in other parts of the world (most of Asia, Vietnam and Brazil, to be exact) the avocado is used in any number of sweet desserts. Custards, puddings, sweet sauces, ice cream and milkshakes are prepared using their soft buttery flesh.

Granted, if you aren't a fan of the flavor of avocados to begin with, you probably won't enjoy a milkshake made from them, but you should at least understand the additional health benefits you are missing by not at least giving this treat a shot.

Where avocados were once avoided because of their fat and calorie content, we now embrace them, knowing the fats, vitamins and minerals they contain are the good kind that can help lower our cholesterol, enhance our vision and help our bodies fight off certain kinds of cancers with the antioxidants they contain.

When Spring has sprung, my body starts craving lighter and greener food stuff, and this always fits the bill. I feed this to my son, Tastie, as it makes me feel like I have gotten something green in him for the day. You can lighten this treat up even further by substituting Agave in place of the sweetened condensed milk, and using skim or almond milk in place of whole milk. (If I have coconut milk, I might even use that in place of the skim or almond milk.) If you want a little brighter flavor add in some lime zest.

It might not be easy being green, but is sure is tasty. Enjoy!