Wednesday, April 30, 2014

Gram & Dun, Taco Republic, BRGR Kitchen + Bar, Urban Table to Raise Funds for Terri LaManno Scholarship

The restaurants of Bread & Butter Concepts are honoring Terri LaManno on May 3rd, by holding an all-day Dine & Donate event at all of their locations. LaManno, a victim of the senseless violence that took place April 13th in Overland Park, Kansas, was an occupational therapist at the Children’s Center for the Visually Impaired (CCVI) in Kansas City who was recognized by those who knew her as a loving mother and wife, and a gentle and giving woman, and a gracious, generous, skilled, and deeply caring individual who made a great difference in the lives of so many children and their families.

The fundraiser will benefit the Teresa R. LaManno Scholarship Fund, set up by her family to help visually impaired children reach their fullest potentials. Nearly two-thirds of CCVI’s annual budget must be raised through donations, and Bread & Butter Concepts is hoping to help CCVI fill the void left by LaManno’s untimely departure.
The participating restaurants can be found as follows:
BRGR Kitchen + Bar: 4038 W 83rd St, Prairie Village KS (Corinth Square) or 11 East 14th St, KC MO (Power & Light/Downtown)
Urban Table: 8232 Mission Road, Prairie Village KS (Corinth Square)
Gram & Dun: 600 Ward Parkway, KC MO (Country Club Plaza)
Taco Republic: 500 County Line Rd/47th St, KC KS (Westwood Area)

Tuesday, April 15, 2014

Chill Out with free frozen Kona Ice

Kona Ice Comforts Kansas After Tax Day: Invites Community to Unify in Collective Choice to “Chill Out”  

No Taxation Without Relaxation: Beloved Gourmet Shaved Ice Brand Encourages Kansas to Choose “Chill” on “Chill Out Day”

WHAT: To ease the pain of tax filing, Kona Ice is serving up a free frozen cup of tax day relief for tense taxpayers in all corners of the country while accepting donations for a special local charity.  
Kona Ice will be parked at the both 810 Zone locations in Leawood’s Town Center and downtown Lee's Summit to hand out FREE cups of fluffy snow. The refreshing treat will ensure that there is no taxation without relaxation this tax season.
The event is open to the public and media cameras. Interviews will be available onsite.
WHY: April 15th is America’s least favorite day. Between sifting through the mail for the correct paperwork, filling out form after form with painstaking detail and paying a hefty sum of money to Uncle Sam, tax day can be a real drag.
National “Chill Out Day” is one of the many ways Kona Ice is helping Flavor Our World.
The newly launched Flavor Our World campaign is dedicated to enhancing our world through community partnerships, school fundraisers, sponsorships and philanthropic projects. These contributions are continuing to make the world a better, brighter place.
Building upon these giveback tactics and the $16 million Kona Ice has put back into communities nationwide, National Chill Out Day is one small, yet powerful, way the brand hopes to put a smile on people’s faces.
To learn more about Kona Ice’s comprehensive Flavor Our World efforts, visit:
WHO: Kona Ice invites families to come and CHILL out with a fluffy cup of snow, tropical tunes, leis and great company.
Interviews will also be available with:
·       Eric Wright, President of Kona Ice of Kansas City (Please schedule ahead of time)
·       Leawood Town Center -  4800 W. 119th Street, Leawood, KS. 66209
·       Lee's Summit  - 1672 NW Chipman Rd. Lee's Summit. MO. 64112
DATE: Wednesday April 16, 2014
TIME: 12:00 – 2:00 p.m. CT
A true community ally renowned for facilitating endless fundraising options, Kona Ice has given more than $16 million dollars back to neighborhood schools, organizations and sports teams since its inception in 2007. The brand's iconic truck offers customers a one-of-a-kind experience, featuring the opportunity to create their own Kona Ice on the self-serve Flavorwave™, while enjoying the soothing sights and sounds from the tropics.
For more information about booking Kona Ice for a fundraiser or event, check out Kona Ice at our website listed below or contact Eric Wright directly at (913-709-3370).
Facebook: https://
Twitter: @KonaIceKC

Information is from the official press release.  Photos courtesy of Kona Ice facebook page

Saturday, April 12, 2014

Seasons 52 New Spring Menu featuring Spring Lamb Kefta Recipe


 Seasons 52 celebrates spring with a dish based on Master Sommelier George Miliotes’ family recipe. An update to the classic Mediterranean dish, Spring Lamb Kefta features lamb skewers served with a fresh Greek salsa and a side of creamy tzatziki.
One of 214 Master Sommeliers worldwide, Miliotes recommends pairing this dish with a medium-bodied red wine, such as Jolie Saison Gamay. Along with several other dishes highlighting what’s good now, the Spring Lamb Kefta appetizer is available on the new spring menu at Seasons 52 through mid-June.
Seasons 52 is a fresh grill and wine bar that offers a seasonal menu that changes four times a year inspired by what is  fresh and in season.

1-pound ground lamb
3 tablespoons extra virgin olive oil
1 medium sized onion, minced
2 garlic cloves, minced
½ cup milk
½ cup panko bread crumbs
1 egg
Sea salt, to taste
Black pepper, finely ground, to taste
¼ cup mint, minced
¼ cup flat leaf parsley, minced
Bamboo skewers
• Combine milk and bread crumbs for 10 minutes to soften
• Heat olive oil in a small pan and lightly sauté onions and garlic. Cool garlic and
onion while breadcrumbs soak
• Place lamb in a large bowl. Add cooled garlic-onion mixture and soaked
breadcrumbs. Add all other ingredients and mix well to combine.
• Shape into 3”x1” oblong size meatballs and slide onto bamboo skewer, lightly
flattening sides. Spritz with olive oil.
• Grill over charcoal fire, no flame, 3-4 minutes per side.
• Top with Greek salsa and crumbled feta cheese, if desired. Serve with a side of
tzatziki sauce
Greek Salsa Recipe:
1¼ cup cucumber, diced ¼”
¾ cup tomato, seeded, diced ½”
¼ cup Kalamata olives, diced ¼”
2 tablespoons fresh oregano, minced
Juice and zest from 1 lemon
2 ounces extra virgin olive oil
*Combine all ingredients in a bowl.
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Easter Buffet and more at Chaz on the Plaza in April

Easter Jazz Brunch Buffet: Chaz offers a holiday buffet version of Weekend Jazz Brunch on Easter Sunday, April 20. The buffet features carved meats, Belgian waffles and made-to-order omelets, hot buffet entrees and side dishes, cold buffet with marine and fresh water delicacies, seasonal fruits, salads, artisan cheeses and charcuterie, and desserts. Jazz songstress Eboni Fondren performs from 10:00 a.m. – 1:00 p.m. Easter Brunch is served Sunday, April from 10:30 a.m. – 2:30 p.m. Cost is $49, $24 for children 6 – 12, free for children 5 and under. Menu: Reservations: 816.802.2152 or

Wine Tasting of a Lifetime: Chaz welcomes wine enthusiasts into a rare opportunity to sample exceptional wines on Wednesday, April 23. For $40, Chaz patrons may enjoy hors d’oeuvres along with seven wines, five of which retail from $235 - $385 per bottle. Highlights include three extraordinary wines from Vérité rated from 93 to 96+ by Robert Parker. Reservations are limited and seats must be pre-purchased through Deanna Brazil, Chaz director of food & beverage by calling 816.997.9272 or emailing Event details are online.

Seasonal menu change: Chef d’Ablaing debuts his new seasonal menus in the restaurant and at April 22.

About Chaz on the Plaza: Chaz on the Plaza is the signature restaurant of the historic Raphael Hotel located at 325 Ward Parkway in Kansas City, MO. It is a destination restaurant that embodies its city’s unique culture, history and spirit. Chaz is a 2013 recipient of Forbes Travel Guide Recommended award, TripAdvisor Certificate of Excellence, Wine Spectator Award of Excellence and Ingram’s Most Romantic Restaurant Silver. Signature items include a hand-cut, wet-aged prime Kansas City strip steak with brie stuffed potato croquette and grilled asparagus, locally sourced lamb chops and fried green tomatoes. Chaz Lounge presents live music nightly and from 10 a.m. – 1 p.m. Saturdays and Sundays during Weekend Jazz Brunch.  Happy Hour drink specials and half-price appetizers are offered from 4 – 6 p.m. Mondays through Fridays. Information, menus, wine lists, and reservations are available online or by calling 816.802.2152.

Thursday, April 10, 2014

Barrel 31 Now Open

Barrel 31, which opened in early April is one of  the newest restaurants to hit the Kansas City dining scene. The space which once housed The Velvet Dog has been transformed into a sleek and urban atmosphere with aged wood floors, exposed brick walls and rustic, contemporary décor. The 3,000-square-foot space seats 150 diners and  includes three separate floors with the third floor available for private dining options.


The Barrel 31 menu features creative comfort cuisine made from its all-scratch kitchen that includes a wide selection of small plates, hearty sandwiches and distinctive entrees. In addition to daily lunch and dinner service, Barrel 31 offers brunch every Saturday and Sunday.
With previous stints at Kansas City’s Grand Street Café, Bella Napoli, Bluestem and Ya Ya’s Euro Bistro, the executive chef  Austin Carpenter, is no stranger to the KC dining scene and brings years of experience to Barrel 31.

Barrel 31 will have Kansas City’s widest variety of bourbons and whiskeys from around the globe with over 80 open and ready to pour. Bourbon and whiskey flights and thoughtfully paired boiler maker shooters are also on the menu. In addition to whiskey and bourbon, Barrel 31 offers a fully stocked bar with American craft beers. For those trying to save a buck or two or just feeling adventurous, you can go for the “Paper Bag Special”, which is a random selection grabbed by the bartender and sold at a discounted price – in a brown, paper bag.

Distinctive menu items include:
Gouda & Ale Fondue – Bavarian pretzel, house-made kettle chips
Chokes & Cheese – Pumpernickel bowl, farm fresh vegetables
Duck Confit Chicken Wings – Glazed with tangy bbq or spicy habanero sauce
Deviled Oysters – Deviled eggs, fried oyster, bacon
PBLT’s – Pork belly, applewood smoked bacon, lettuce, tomato, Dijon aioli, cheddar cheese, red onion
From Hot to Cold
4 x 4 Chili – Four bean and four meat chili with cornbread
Salmon Fennel Salad – Fennel, arugula, cherry tomato, radish, citrus vinaigrette
Heirloom Beet-Nik – Warm heirloom beets, kale, arugula, fried goat cheese, candied walnuts, blood orange vinaigrette
Menage – House blend greens, herb-grilled chicken, soft-boiled egg, candied walnuts, apple, bacon, cherry tomato, blue cheese, citrus vinaigrette  
Three Pig Dip – Pork belly, pulled pork, applewood smoked bacon, whiskey-braised mushroom and onions, swiss, pig-jus
Bring on the Beef – Barrel 31 blend: Ground brisket, chuck, steak trimmings, duck fat
Fahrenheit 151 – Swiss, roasted jalapeño, bacon, hot onion ring, habapeño aioli, arugula      
Barrel 31 – Havarti, applewood smoked bacon, tomato jam, fried egg, bibb lettuce, whiskey braised onions    
Hippie Burger – Turkey burger, goat cheese, avocado, candied walnuts, tomato, arugula, basil aioli

Shepherd’s Pie – Thick-cut steak, carrots, celery, peas, celeriac whipped potatoes, cornbread
Short Rib Osso Bucco – Mushroom risotto, kale, pinot noir jus
Duck Fat Fried Chicken – Gravy, bacon mac & cheese, kale

Wake the F’Up – Cornbread coffee cake, black coffee, shot of Jameson  
Big Boy Breakfast Burrito – Flour tortilla, scrambled eggs, bacon, onion, jalapeños, tomatoes, cheddar, jalapeño sour cream, roasted potatoes, gouda ale fondue           
Eggs Ben-Addiction – Bacon fat biscuits, seared pork belly, fried eggs, hollandaise, roasted potatoes
Biscuits and Gravy – Bacon fat biscuits, house-made sausage gravy
Croque Madame Satay – Brioche, crispy pork belly, hard eggs, gouda ale fondue, fresh fruit

Barrel 31 will offer a  happy hour from 3:00 – 6:47 p.m., Monday – Friday. At 6:47 p.m., the last call of happy hour, shots of Jack Daniels and Jack Daniels Honey will cost just $3 in an homage to Jack Daniel himself, who, as legends has it, died of an infection he sustained in his big toe from kicking a safe out of frustration because he forgot the combination to it. Allegedly, Mr. Daniels died at 6:47 p.m.

Distinctive bar offerings include:
Whiskey – Aged with grace or seldom seen
American, Canadian, Irish, Scotch 
    Elijah Craig 20 yr. Single Barrel
    Collingwood 21 yr. Rye
    Knappogue Castle 1951
    Aberfeldy 21 yr.
Straight Bourbon, Wheated, Cask Strength, Single Barrel, Tennessee, Straight Rye, White Dog (moonshine), Blended Scotch
Single Malt Scotch
Highlands, Lowlands, Speyside, Islay, Isle of Skye, Campletown
Barrel-Aged Cocktails
Jack in the Detox – Ginger Infused Bourbon, Apple Brandy, Maraschino Liqueur, bitters 
Cask Manhattan – Cherry & Fig Infused Rye, Sweet Vermouth, bitters 
Hour Glass – Ka Silver, Cinzano Amaro, Monte Alban Joven, agave nectar 
Smashing Pumpkin – Brown Sugar Simple Syrup, Rittenhouse Rye, Triple Sec, pumpkin puree  

Crafted Cocktails
Flower Power – Bombay Sapphire, Cava, Cucumber Lavender Shrub, cucumbers
Appalachian Sangria – Old Overholt Rye, Red Zinfandel, simple syrup, lemon juice 
Bobby Burns – Dewars, Sweet Vermouth, Pernod
Paddy O'Reilly – Paddy Bee Sting, Benedictine, Fresh lime juice, Grapefruit juice, Pomegranate Syrup
Old Fashioned *ss Kickin’ – Cherry Moonshine, Jack Daniels, Sweet Vermouth, Peychaud Bitters, Orange-Habanero Shrub
Boiler Makers
A Little R & R – Rittenhouse Rye and Rampant IPA
Good Goose Hunting – Bulleit and Goose Island Rotational

Good Things, Small Packages – Maker's 46, Ridgemont, Four Roses Small Batch
Dark Horse – Reserve, Long Shot White, Reunion Rye
Hop Scotch – Glenfiddich, Macallan, Auchentoshan 
Stormin' the Castle – Knappogue 12 yr., 14 yr., 16 yr.   

Barrel 31
Located in Martini Corner at Union Hill
400 E. 31 St, Kansas City, MO 64108
Photos Courtesy of Landon Vonderschmidt Photography

Tuesday, March 11, 2014

Grilling 101 with Slow Food Kansas City

Grilling 101:
Mastering the Basics - Direct or "Stovetop" Cooking

with Craig Jones

Grilling instructor Craig Jones was named the Grill Mayor in 2012 by the Food Network. At last count, he had 7 grills and cooks over live fire 300+ days a year. He and his wife Gay make Savory Additions small batch artisan smoked nuts.

Craig and Gay are long-time supporters of the local Kansas City food scene. They are certified Kansas City Barbeque Society judges, disciples of The Kansas City Test Kitchen, video reviewers for the annual Kansas City Restaurant Week fundraiser, and members of Kansas City Food Artisans and Slow Food Kansas City.

The Grilling 101 class, Craig will cover:
  • Lighting methods
  • Charcoal choices
  • Heat management - controlling heat, gauging heat levels
  • Using wood as a spice
  • Roasting veggies in the coals
  • Grilling veggies
  • Grilling meats:
    • Jasper’s Italian Sausage in a Boulevard beer bath
    • Pork Tenderloin with Jezebel sauce
  • Craig even grills dessert:  Grilled Angel food cake with soy/honey/ginger sauce
The class will include generous tastings and will take place in the parking lot of Jasper's restaurant.

Saturday March 29th, 2014
2:00 - 4:30pm

Jasper's parking lot
1201 W. 103rd Street
Kansas City, MO 64114

$35 per person

Make your online reservation here:
Deadline for reservations is March 27th, 2014.
All ticket purchases are non-refundable.  If you are unable to attend, your ticket purchase is a donation to Slow Food Kansas City.

Craig has agreed to do a series of grilling classes with Slow Food Kansas City. Upcoming classes with Craig include:
  • Grilling 201: Using your grill like an oven
  • Grilling 301: Converting indoor cooking to outdoor cooking

St. Patrick’s Day at Flying Saucer Draught Emporium

Flying Saucer Kansas City will open at 9 a.m. on March 17 for a $10 St. Patty’s Day pancake breakfast. Almost all pints throughout the day will be priced at $3.

101 E 13th St.,
Kansas City, MO 64106
(816) 221-1900