What You're Missing KC!

Full Sircle Farms

2012-01-28T21:40:00.000-08:00

Full Sircle Farms; Kansas City’s source for natural freerange, grass fed meat.

Earlier this fall I was invited out by the owners of Full Sircle Farms to pick upa chicken to try, and take a tour of the farm. Instead of a chicken, I was actually in need of a turkey dueto the fact I was hosting Thanksgiving dinner.

They were happy to substitute the turkey and I was excitedto find a local farm that was offering turkeys.

At Full Sircle Farms, all of the animals are raised withoutgrowth hormones or other chemicals. Located in Excelsior Springs, Missouri, FullSircle’s Farm to Table Service delivers farm fresh foods to your place ofbusiness and to host sites scattered across the Kansas City Metro. Full Sircle also offers Community SupportedAgriculture (CSA) membership for individuals, companies, churches and coops anddelivers to select restaurants and grocers throughout the Kansas CityMetropolitan area.

The farm was beautiful and I almost felt a little guilty forloving lamb chops so much once I saw lambs happily grazing around the pasture. All of the turkeys were already processed sothere was no guilt in picking out the 37-pound bird and evidently, the guiltyfeeling passed quickly as I came home with a chicken and some lamb as well.

We have been eating very well here at the Meadows householdand enjoying every bite. The turkey was a hit and easier than ever to cook inmy Electrolux oven that has a “Perfect Turkey” setting.

You literally press the “Perfect Turkey” button;insert one end of the meat thermometer in the bird and the other end into asocket in the oven. The oven starts itself, programs the proper temperature and then shuts itself off once the turkey has reached the appropriate internaltemperature.

The turkey did come out perfect and was moist and delicious.

Full Sircle Farms is currently offering Custom Ordered -Grassland Beef, Bulk Heritage Pork, Bulk Lamb and variety bundles that are very affordable. They will also be setting up a various farmers markets to sell burger, eggs, sausage and the bundles.
Visit www.fullsirclefarms.com for more informationor placing an order.

Full Sircle Farms

13404 Cameron Road, Excelsior Springs, MO 64024

Call: 913-575-8322 or 816-560-1858

www.fullsirclefarms.com

New Winter Menu at Seasons 52

2012-01-28T11:47:00.000-08:00

If you have not had a chance to visit Seasons 52, it is worth a trip! The seasonally inspired menu always ensures something fresh and new. In addition, the health conscious approach Seasons 52 offers with each dish being 475 calories or less, makes for a fabulous dining experience.

I was invited on behalf of Seasons 52 to try some of their new winter menu items at their Kansas City location on the Country Club Plaza.

The new Winter Menu items offered at Seasons 52 include:
• Organic Tomato Stack Salad – with arugula, blue cheese, chopped bacon and a balsamic glaze
• Grilled Venison Chop on Venison & Mushroom Ragout – with truffle mashed potatoes
• Farmer’s Market Vegetable Plate – with roasted Bosc pears, butternut squash, grilled tofu and almond tabbouleh
• Roasted Spinach Stuffed Silver Dollar Mushrooms
• Golden Beets – with wasabi sour cream

My dinner started with the Organic Tomato Stack Salad. I know you may be thinking tomatoes are more of a summer item but the paring of them with the balsamic glaze, grilled red onions, bacon and crumbled blue cheese makes it a hearty dish. In the spring and summer, Seasons 52 will pair tomatoes with lighter ingredients, such as basil.

This along with the Chipotle Shrimp Flatbread that was shared with the table, was actually very filling and I could have stopped there. However, I had already ordered the Grilled Lamb T- Bone Chops for my entree and the Golden Beets with wasabi sour cream.

The lamb was cooked perfectly and the beets sweet and tender. The addition of the wasabi sour cream adds a quite a kick and is a unique twist.

Last but not least are Seasons 52 Mini Indulgences. These desserts are the real deal and are prepared with top quality ingredients. The pint sized portion let you have all of the pleasure and none of the guilt. Flavors include Key Lime Pie, Old Fashioned Carrot Cake, Rocky Road, Chocolate Peanut Butter Mousse, Pecan Pie, and Mocha Macciato, just to name a few. They are the perfect ending to a great meal.

This was not my first visit to Seasons 52 nor will it be my last. I have had the pleasure of trying quite a few of these Mini Indulgences and all have been delicious.

Truly anyone can dine at Seasons 52 as they offer alternative menus featuring lactose free, gluten free, low sodium, garlic free, vegetarian and vegan.

I love the concept of Seasons 52. The dishes are flavorful and healthy and the atmosphere is elegant and inviting. The changing of the seasons and new dishes each week are inspiring and offer a unique dining experience at each visit.

If dining at the Kansas City location, be sure and ask for Ian to be your server, he took great care of us and will do the same for you.

In Good Taste,
Sharm

Seasons 52
340 Ward Parkway
Kansas City,MO64112

seasons52.com

If you have a great food find in KC, email me.

The Capital Grille’s “Plates” Lunch Menu Changes With The Season

2012-01-26T18:38:00.000-08:00

The Capital Grille recently launched its $18 Winter Plates Menu on January 9th, debuting three new selections: Wagyu Cheeseburger with Fried Egg and Crisp Onions, Roasted Pepper Soup and Roasted Root Vegetables. As always, guests of The Capital Grille can customize their lunch, choosing from nine “plates” offerings – three soups or salads, three sandwiches and three sides – all for $18.

According to Executive Chef Ray Comiskey, the Wagyu Cheeseburger with Fried Egg and Crisp Onions features premium Japanese Wagyu beef blended with the right amount of seasoning, and is the kind of fresh twist on an American classic The Capital Grille is known for.

Root vegetables are at the peak of their flavor in the winter, which makes the Roasted Root Vegetables a hearty addition to any lunch entrée selections. And speaking of cold weather, guests can warm up deliciously with a generous bowl of either Roasted Pepper Soup or Clam Chowder, which combines New England’s finest, freshly shucked clams and tender potatoes.

For guests with a limited amount of time at lunch, The Capital Grille ensures they can enjoy the personalized service and mouth-watering cuisine that characterize a Capital Grille dining experience and still be on their way in about 45 minutes.

I was invited on behalf of the Capital Grille to try the new plates menu and was quite impressed. The lunch selection I chose were as follows:

Roasted Pepper Soup - Warm and delicious. The perfect starter for a cold January day.

Mini Tenderloin - The house made buttery brioche bun and tender filet absolutely melt in your mouth.

Roasted Root Vegetables - The roasting process caramelizes this mix of purple carrot, sweet potatoes and parsnips making them sweet and tender.

Diners truly can have an amazing meal in a timely matter. Everything was served quickly and there were many business lunches going on. If you have a client that you need to impress but do not want to break the bank, I highly suggest taking them to lunch at the Capital Grille for one of these new "plates."

Dessert is not included as part if the "plates" special but worth the indulgence if you like your sweets. All Capital Grille desserts are made in house including the sorbets and ice creams.

At the suggestion of our server Britt, she recommended the Coconut Cream Pie. She also suggested the Tenderloin sandwiches, which were spot on so I figured she knew what she was talking about.

Britt did not lead us wrong! The filling is creamy, the texture of the crust is like nothing I have ever had and the whip cream slightly sweet. A thin sugar crisp type cookie tops it off and adds a nice crunch.

Britt took wonderful care of us, even giving her crumb scraper to my friend after she commented on how she had been wanting one. Be sure and ask for her when you go. She will not lead you wrong and you will have an amazing meal with top notch service! Enjoy!

The Capital Grille is located at 4740 Jefferson Street in the heart of the Country Club Plaza. Reservations can be made by calling 816-531-8345 or by visiting TheCapitalGrille.com. In addition to its main dining room, The Capital Grille also features private dining rooms for up to 65 guests, as well as a Chef’s Table accommodating up to 10 guests, with a frontline view of the open kitchen. Chef is pleased to create special menus for private dining events.

In Good Taste,
Sharm

A Toast to Julia Child Cocktail Party at Portfolio Kitchen and Home

2012-01-26T15:47:00.000-08:00

A Toast to Julia Child Cocktail Party with Recipes

Thursday, February 2, 2012 - 6 pm to 8 pm

Join Portfolio Kitchen and Home for a cozy fireside soiree and cooking class toasting the one and only Julia Child. It will start with a Kir with a lemon twist and Gougere (French cheese puffs) for the cocktail party portion of the evening.

Then - Want to serve the chic-est comfort food that is even better when you make it ahead? Karen Adler and Judith Fertig will demonstrate how to prepare Boeuf Bourguignon (one of the 10 dishes that Julia says you should have in your cooking repertoire) with Truffled Mashed Potatoes.

Class begins with a green salad with a BBQ Queen twist of smoked goat cheese dressed with Julia’s Vinaigrette. Dessert is pure comfort food for a winter night - Apple Charlotte with French Press Coffee. Cost - $60 per person.

Space is limited - Registration ends January 31st

or go online to: http://www.portfolio-home.com/culinaryartsseries.html for more information

Restaurant Week Brunch Menu at Story

2012-01-25T19:30:00.000-08:00

Spend your Sunday Brunch at Story with their special Restaurant Week Brunch Menu.

Story will be open for brunch and dinner on Sunday so get your Restaurant Week fix in before it ends.

KC RESTAURANT WEEK JANUARY 20-29

A portion of proceeds benefits Harvesters.

Reserve early: 913.236.9955

$15, Sunday brunch menu 10am-2pm

1st Course

Arugula Salad
pears, gorgonzola, walnuts, shallot vinaigrette

"Caesar Salad"

romaine lettuce, olives, parmesan, croutons, tonnato dressing

2nd Course

Sautéed Flounder
cauliflower, capers, sweet potato purée

Fried Chicken mashed potatoes, pancetta gravy

$15 Lunch menu, 2 courses:

1st course

Arugula Salad
pears, gorgonzola, walnuts, shallot vinaigrette
or
Butternut Squash Bisque
bacon, parsley, rosemary oil

2nd course

Arctic Char
brussel sprout hash, bacon, wild rice, mustard pan sauce

Lamb Bolognese
housemade tagliatelle, pecorino romano

$30 Dinner Menu, 3 courses

1st course

Arugula Salad
pears, gorgonzola, walnuts, shallot vinaigrette
or
Butternut Squash Bisque
bacon, parsley, rosemary oil

2nd course
Arctic Char
brussel sprout hash, bacon, wild rice, mustard pan sauce
or
Braised Beef Short Ribs
potato gnocchi, broccoli, onion ring

3rd course

Doughnuts

vanilla pastry cream, salted caramel, passionfruit syrup

Click here to view all of their Restaurant Week Menus: www.storykc.com/events

Kansas City Restaurant Week Preview 2012

2012-01-15T11:00:00.000-08:00

Loosen your belts and prepare to feast! It istime for Kansas City Restaurant Week, a benefit for Harvesters. Giving back has never tasted so good as every lunch purchased will provide 7.5 meals and every dinner purchased from the restaurant week menus will provide 15 meals.

With over 120 restaurants, participating from all over themetro, diners will be able to visit all-time favorites as well as try the manynew restaurants that have opened recently in the Kansas City metro area.

I had the chance to get a sneak peak at a few of therestaurants participating in KCRW set up for me by Page Communications, a greatPR company here in KC. From the experiences I had, I have to say this will beone week not to be missed. With 3 courselunches for only $15.00 and 3 to 4 course dinners for only $30.00 it is a great way to explorethe city and try out different places that have been on your list to get too.

The first place I got to experience was Avenues Bistro inLeawood, which has been on my list to get to for quite some time, so I wasthrilled to have that as one of my assigned places.

Avenues Bistro Chef/Owner Joe Birch, voted as one of “America’sTop 25 New Chefs” in 2007 has traveled across, and studied the cuisines ofEurope for the past 20 years. These travel experiences and his culinary trainingwere the inspiration behind both the concept and the creation of the dishes atAvenues.

Below are some of the Restaurant Week menu choices availablethat I tried, and my take on them.

Classic Italian Caprese Salad – Tomato, Fresh Mozzarella andBasil

The combination of the creamy mozzarella and fresh basil isa winning combination. It is light but flavorful.

Butternut Squash Ravioli – Brown Butter, Percorino and Sage

The creamy pumpkin filling in the butter sage sauce issavory, with a hint of sweetness from the crushed Amaretto cookies sprinkled atopof the dish. This dish was special presentation at one of Avenue’s Iron SommelierWine Dinners and was so popular it has been added to the menu full time. This dish alone is worth thetrip to Avenues Bistro!

Apple Cider Pork Tenderloin – Bacon, Onion Compote,Caramelized Apple

The favorite dish of the evening, tender pork wrapped inbacon with garlic-mashed potatoes.

Eggplant Rosa – Tomato Rosa Sauce and Balsamic Drizzle

All though I like eggplant, I have to admit if given theoption between eggplant and something else, I would probably order the latterbut not after trying this dish. The eggplant was crispy, the tomato sauce had just a hint of spice andthe balsamic added a touch of sweetness.

Scandinavian Beet Salad- Fresh Greens , Beets, CandiedPecans, Goat Cheese

My perfect salad, my sister teases me that I like trail mixin salad and this has all the elements with the candied pecans and driedcranberries.

Rags of Pasta – Fresh Pasta, Lobster Shrimp, Peas, Tomato,Lobster Broth

This pasta dish is full of beautiful colors and thesaltiness of the lobster broth pairs nicely with the sweetness of the peas.

Duck al’Orange – Organic Baby Carrots, Organic Baby Squash,Potato, Orange Sherry Reduction

The orange sherry reduction is sweet and the ducktender. Another A+ dish.

Mini Dessert Sampler- Chocolate Gateau, German Apple Cake,Visanto Cake, Bread Pudding

This is my dream dessert to get a little taste of each! Allwere so good.

I have had quite a few good meals here in KC in the pastcouple of years since starting this blog and I would have to rate this meal atAvenues Bistro as one of my top ten! Ifyou do not have time to make it by during restaurant week, you can still enjoythe Scandinavian Beet Salad, the Butternut Squash Ravioli and the Apple CiderPork Tenderloin, which are featured on the regular menu.

Next up was V's Italiano Ristorante. Growing up just northeast of V’s I remember that it felt like one of the fanciest place in town and a must for that first date or celebratinga special occasion.

The V’s Restaurant Week Dishes I tried were:

Garlic Arrosoto Appetizer- A whole roasted garlic clove with cream cheese and butter baguette. A great start to the meal. The garlic is flavorful and the baguette is crunchy.

House Salad- Crisp lettuce tossed in V’s signature dressing

Pasta Trio – This dish comes with a combination of manicotti,beef ravioli and spaghetti topped with a thick rich meat sauce. The red sauce is sweet and full of tomatoflavor and great dish to try to get a little taste of everything.

Fettuccini con Polo- this dish includes a deep friedboneless chicken breast served over a bed of Fettuccini Alfredo with fresh broccoli.Though this dish is not exactly light, it is delicious and worth the splurge. Fried chicken and Alfredo aretwo of my favorite things so to have them combined in the dish made it a winner!

Italian Rum Cake- V’svery own signature rum cake topped with a fluffy frosting. Homemade, sweet and delicious.

V's KCRW menu also includes a glass of wine.

Family owned for over 45 years, V’s has over ten familymembers holding some type of job at the restaurant including 80 year oldGrandma V. You can find her back in the kitchen slicing their famousItalian Rum Cake or working the lunch buffet and chatting with guests in thedining room.

Even though I still live fairly close to V’s it has beenyears since I have been. I had a funtrip down memory lane trying it again. I have been so busy scoping out otherparts of city on this blog journey of mine, I have forgotten to look right inmy own back yard. The food is great; the dark wood and garlic aroma give V’s areal Italian feel and the service is top notch. Look around your neighborhood and see what family favorite you have beenpassing by. KCRW is the perfect time tovisit an old family favorite or try something new.

Lastly was EBT, which has been on my list to try as well so Iwas thrilled when this opportunity arose and it did not disappoint.

Located on the ground floor of the UMB building at 435 andStateline Rd, EBT is named after the Emery Bird Thayer department store, which wasonce one of the biggest retailers in Missouri. The elegant dining room is adorned with many artifacts from the originaldepartment store including two, rod iron elevator cages that have been madeinto private seating areas.

Below are the Restaurant Week offerings from EBT.

Course one, choice of:

Iceberg Wedge – This salad is always a favorite in my bookand EBT’s is a winner with a crisp iceberg lettuce wedge topped with gorgonzolacheese, fresh creamy bleu cheese dressing and sweet red onion.

Classic Caesar Salad- This salad can be prepared tablesideand includes: crisp chopped romaine, fresh shaved parmesan and crunchy croutons.

New England Clam Chowder- Warm, hearty and creamy withchunks of real potatoes and tender sweet clams.

Course two:

Kobe Beef Pot Roast- This was not my mother’s pot roast (andthat is a good thing). The beef is Slowcooked for six hours and is incredibly tender. It is finished with a touch ofred curry paste, sesame oil and ginger, which gives it a little kick. The snowpeas and sweet potatoes served alongside the dish are the perfect accompaniment. This was my favorite dish of the evening and isthe perfect comfort food prepared with a touch of class.

Grilled Atlantic Salmon- Perfectly grilled tender salmonserved with wild rice, a crisp tender vegetable melody finished with abeurre blanc sauce.

Truffle, Balsamic and Honey Glazed Pork Chop- this is one ofEBT’s most popular dishes and is available year around on their menu. The local pork chop is hand cut in house andgrilled to perfection. The combinationof the sweet glaze and the whipped butter mashed potatoes that came with itmade this my second favorite dish of the evening.

Course Three:

New York Style Cheesecake – Classic and satisfying toppedwith fresh berries.

Chocolate Mousse Cake- Delightfully rich, moist and chocolaty.

For over 30 years EBT has been serving excellent fareincluding a tableside preparation of their signature Caesar Salad and BananasFoster.

With EBT being on the KC restaurant scene for so long, it maytend to get overlooked. If you have not had the chance to try it, or if it hasbeen awhile since you have, EBT is worth the trip.The unique atmosphere, with the elegant lighting and artifactsis like non other. Executive Chef TateRoberts who has won many cooking competitions has created a timeless upscale menu that can rival some of the bestplaces around.

Needless to say I had an amazing week wining and dining around town. KCRW is a great way to experience all the wonderful fare this city has to offer, so don't miss out. Kansas City Restaurant Week runs January 20 - 29.

For a list of participating restaurants or to get more information visit, www.kansascityrestaurantweek.com.

Enjoy!

In Good Taste,

Sharm

What a time to try KC Restaurant Week as Kansas City is recognized as a top culinary destination for 2012

2012-01-11T14:46:00.000-08:00

Yes, you read that right. Kansas City has been touted as the city to keep your eye on in 2012. Check out this clip from the Today Show with James Oseland, editor-in-chief of Saveur Magazine where he talks about what food trends are coming in 2012 and that KC is the foodie town to visit. (But of course we already new that).

With that being said, this is the perfect time to try many of the great places we have here in KC as Kansas City Restaurant Week kicks off January 20 and runs til the 29.

KCRW is sponsored by Quintessentail Wines and Young Beverage Company. With over 120 restaurants serving three and four course meals from $15 - $30 and proceeds going to benefit Harvesters, giving back has never tasted better.

I have had the chance to check out a couple of places and have a few more to go. Stay tuned for some more information come about those. If you are looking for a teaser check out the What You're Missing KC! Facebook Page.

For more information regarding KCRW and to see a list of participating restaurants visit www.kansascityrestaurantweek.com.

In Good Taste,
Sharm

Designer Eclairs and Profiteroles Cooking Class

2012-01-06T17:35:00.000-08:00

If you've ever stirred up a batch of choux pastry in a saucepan, you know how easy it is. It's what you do with it next that separates the pastry artists from the rest.

Trending now in Paris are both sweet and savory eclairs and profiteroles with a modern twist--move over macaron!

Warm up to these treats and enjoy a fun-filled class with Les Dames d'Escoffier. We'll begin with a petit dejeuner (that's French for breakfast). Then Pastry Chef Carter Holton, who just recently won a Food Network Challenge, will work his magic. We'll all take home a box of eclairs and profiteroles plus recipes.

Portfolio Kitchen and Home
(covered parking in the back of the building)
215 West Pershing, KCMO 64108

Class Date is Saturday, January 21, 2012 from 9:30 a.m. to Noon. A $45 check or credit card is your reservation. RSVP by January 18. Credit cards can be taken over the phone at (913) 789-9594.Or checks made out to LDEI-KC can be sent to Kathy Denis 12454 Rosehill Overland Park, KS 66213
For more information, contact Kathy Denis (913) 390-8138 or kathy@kcrestaurantguide.com

If you have a great food find in KC, email me.

In Good Taste,
Sharm

10% Off Portfolio Kitchen and Home

2011-12-12T09:39:00.000-08:00

The new Portfolio Kitchen and Home Design Center is offering a 10% off any of their boutique merchandise. Just mentions that you saw this offer on What You're Missing KC! to receive the discount. Portfolio Kitchen and Home carries all sorts of foodie books, games and products including signed copies of local cookbooks from Bluestem and Jaspers Kitchen Cookbook. Other products include Jaspers Mozzarella Theater Kit, Food Lovers Guide to Kansas City, Foodie Fight Rematch Games and delicious food products including bruschetta, balsamic glazes, products from Lidia's and more.

This is a great way to get some of your Christmas shopping done for all the foodie lovers in your life or just pick up something special for yourself.

Have a safe and happy holiday and hurry in soon to get your discount. Be sure and mention you heard about this offer on What You're Missing KC!

In Good Taste,
Sharm

Giveaway ~ The Bonne Femme Cookbook Simple, Splendid Food French Women Cook Everyday

2011-12-08T08:45:00.001-08:00

I recently had the chance to meet Wini Moranville author of the coobook: Bonne Femme Cookbook - Simple, Splendid Food French Women Cook Everyday. She was teaching a class on French cooking at A Thyme For Everything, using the simple and easy recipes from her cookbook. La Bonne Femme is French for “the good wife,” but in French cuisine, it refers to a style of cooking–namely, the fresh, honest, and simple cuisine served at home, no matter who does the actual cooking, femme, mari (husband), or partenaire domestique.

Moranville is a freelance writer from Des Moines, Iowa who has been able to spend many summers in France and has learned all the trips and techniques to great French cooking. She has taken that experience and created this cookbook.

For her demonstration, Moranville created an easy delicious meal in about 30 minutes using recipes from the cookbook. Recipes included Butterhead Lettuce with Walnuts and Comté (kom-TAY) cheese. Comté is a popular cheese from France. Pork Chop with Mustard Caper Sauce, Any Night Baked Rice and Glazed Carrots.

All ingredients in the dishes Moranville prepared and all the dishes in the cookbook including the Comte cheese are readily available at any supermarket. Moranville says that if she could not find the ingredient in Des Moines, the recipe did not go in the cookbook.

I was graciously sent two copies of this cookbook by PR by the Book, one for me and one to giveaway!
I have had a chance to browse through this book and the recipes are amazing. They really are simple but packed with flavor. I cannot wait to try some of them out.

Now, here is you chance to get your hands on that other copy I have. You may enter up to three times. To enter just comment below as to whether or not you have been to France. Be sure and leave a valid email for contact purposes. For additional entries, please "Like" What You're Missing KC! on Facebook and share it with your friends and follow on Twitter @WYMKC. Please leave separate comments noting that you did this to increase your chances. Good Luck!

Contest ends midnight Tuesday December 13th. Winner will be drawn from Random.org and notified. Please leave a valid email for contact purposes.

For more information on Moranville or Bonne Femme visit, chezbonnefemme.com.
In Good Taste,
Sharm

Giveaway ~ Jasper's Mozzarella Theater Kit

2011-12-07T10:32:00.001-08:00

Impress the guests at your next holiday gathering by bringing or serving made-from-scratch Mozzarella cheese, made by you!

Yes you read that correctly. Now you can make your own Mozzarella Cheese in your very own kitchen by using Chef Jasper Mirabile's Mozzarella Theater Kit and it could not be easier.

I attended an event at the beautiful new Portfolio Kitchen and Design Center where Chef Jasper demonstrated how easy it was to make home made Mozzarella. The kit includes everything you need. All you add is milk.

All specific instructions are included in the kit and below is a basic recap of how it made.

Step one: Mix together milk and rennet tablet (included) to specified temperature per directions. (Thermometer included in kit)

Step two: Once curds are set, drain the curds using cheesecloth (included)

Step three: Take Curds and work them with some warm water. They will melt together and form a silky cheese. Stretch until smooth and form into ball.

Step four: Slice and eat!

It was really that simple and very delicious!

Check out this video of Chef Jasper making fresh Mozzarella table side at his restaurant.

This kit makes 8 batches of Fresh Mozzarella.

Win this kit by following the steps below. If you are interested in purchasing a kit to give as a gift or make your own Mozzarella at home. Order online at: http://www.jasperskc.com/index.htm

To enter this giveaway just comment below as to what you favorite cheese is. Contest ends midnight Sunday December 11th. Winner will be drawn from Random.org and notified. Please leave a valid email for contact purposes.

For additional entries, please "Like" What You're Missing KC! on Facebook and share it with your friends and follow on Twitter @WYMKC. Please leave separate comments noting that you did this to increase your chances. Good Luck!

In Good Taste,
Sharm

20 Year Anniversary and bluestem

2011-12-01T07:12:00.001-08:00

I have whole list of things I am needing to write about that have happened over the past few weeks but just not had the time. I am trying to get back on track and am going to start with most recent first!

Last night my husband and I celebrated our 20th Wedding Anniversary at bluestem in Westport, which is the perfect place to celebrate such a special occasion. I have been a fan of bluestem since the start of this blog and have enjoyed the special holiday tea bluestem offers during the holidays, their late night happy hour, summer bbq and just hanging out in the lounge.

This dinner was my first experience in the dining room and the meal was absolutely amazing. Chefs Colby and Megan Garrelts are so talented and have even taken over the kitchen at Trezo Vino in Leawood.

Dinner started with an amazing Amuse Bouche that consisted of a Sunchoke Panna Cotta, Potato Soup and I do not remember what little nugget of goodness was in the middle, but it was delicious as were the other items.

The dining room at bluestem offers three, five and ten course meals. We each went for the five course and my choices included:

Fall Greens with Goat Cheese, Sunflower Granola and a Bacon Sherry Vinaigrette

Chestnut Soup with Pomegranate, Toasted Pecan, Micro Greens

Campo Lindo Hen with local Beau Solais Farm Mushrooms

Duroc Pork with Rancho Gordo Beans

Spiced Pumpkin Pudding Cake

As you can see the food presentation is breathtakingly beautiful. This dinner was absolutely amazing and definitely lives up to all the buzz that surrounds bluestem and reinforces all of the James Beard nominations Chef Colby has received.

As you know the use of local ingredients and being locally owned is a passion of mine. This combined with the exquiste food and exceptional service makes bluestem a must for anyone wanting a memorable dining experience.

http://www.bluestemkc.com

In Good Taste,

Sharm

Give the gift of SPIN! Pizza and Get a Gift in Return

2011-11-29T07:57:00.001-08:00

SPIN! NeapolitanPizza Gift Cards Reward Harvesters and You

Include Donation toFood Bank and Gift Card for Purchaser

Purchase $50 in SPIN! Pizza Gift Cards and SPIN! will donate a portion to Harvesters and reward you with SPIN! bucks. Details are below from their official press release.

Kansas City, MO (Nov.29, 2011) – Purchasing a SPIN! Neapolitan Pizza gift card this holidayseason could reward you and Harvesters: the Community Food Network. SPIN! willdonate $5 to Harvesters and give $5 in SPIN! Bucks, good for food at SPIN!, toanyone who purchases a total of $50 in gift cards. A donation and SPIN! Buckswill be included with each additional $50 purchase, with no limit.

This is the first time that SPIN! hasgiven a donation with the purchase of gift cards. The donations are especiallyimportant right now, says SPIN! co-owner Gail Lozoff, as Harvesters reportsthat it currently is experiencing the greatest need in its 32-year history.

“We just hosted a series ofdinners to raise funds for Harvesters and want to continue to supportHarvesters throughout the holiday season,” says Lozoff. “This is away to say thank you to our customers and an opportunity to act on our deepappreciation and gratitude for the many blessings we enjoy, by sharing withothers.”

The gift cards are available onlineat http://www.spinpizza.com/giftcards and at all four SPIN! locations: 4950 Main St.in Kansas City, Mo., 1808 N.W. Chipman Rd. in Lee’sSummit, Mo., 6541 W. 119th St. in Overland Park, Ks., and 14230 W. 119^th St. in Olathe. Afifth location is scheduled to open in Lenexa, KS in early 2012 and a sixth is planned for Prairie Village, KS.

SPIN! is known for its exceptional,artisan food made from fresh ingredients without the gourmet price and its rotatingroster of eclectic, affordable premium wines priced at $18.

SPIN! Neapolitan Pizza’s award-winningrecipes are developed in collaboration with

James Beard Award-winning chefMichael Smith. All of SPIN’s soups, salad dressings, pizza toppings andingredients are made from fresh produce and prepared daily.

SPIN! offers a variety of traditionalthin-and-bubbly crust, hand-tossed rustic whole wheat, and gluten free stonefired pizzas, appetizers, soups, salads, Paninis, signature Italian delisandwiches, and Italian gelato ice creams.

Named best pizza in Greater KansasCity by every major local publication, SPIN! was recently named one of the“Rest of the 101 Best Restaurants” in the nation by TheDailyMeal.com,one of the most heavily visited “foodie” websites in the country. Itsarchitecture won Best of Show at the Mid America Design Awards.

SPIN!’s pizza dough is madefresh every day using three types of flour including one specially importedfrom Italy.All the toppings – such as mushrooms, caramelized onions, tomatoes,artichokes, even chicken sausage and pancetta (Italian bacon) – areroasted each morning in a stone hearth oven made especially for SPIN! Avariety of cheeses is hand grated. The menu features both traditional PizzaRossa (red pizzas with crushed roma tomato base) and Pizza Bianca (white pizzaswith roasted olive oil glaze). Customers can choose between a menu of 17signature pizzas, and an infinite variety of SPIN YOUR OWN! Pizzas.

SPIN! Neapolitan Pizza is owned andoperated by Gail and Richard Lozoff and Edwin Brownell, who are experienced inlarge multi-unit expansion, franchising, and operations. For information,please visit www.spinpizza.com.

Bluestem: The Cookbook Now Available

2011-11-16T18:56:00.001-08:00

Bluestem: The Cookbook. This cookbook which hit shelves earlier this months is the creation of Chef Colby Garrelts a repeated nominee for the James BeardAward for "Best Chef Midwest," and highly respected pastry chef MeganGarrelts.

This Culinary power couple whocall Leawood home, are chefs and owners of Bluestem Restaurant in Westport, andExecutive Chefs at Trezo Vino in Park Place.

With the use of many local and seasonalingredients, the book has over 100 recipes and is divided into four seasonalsections, each including recipes for appetizers, pasta dishes, dishes from thesea, dishes from the land, and of course desserts. Every recipe showcaseslocal, Midwestern ingredients and artisan producers, which are also profiledin the book. Breathtaking photos fromfood writer and photographer Bonjwing Lee capture the simple beauty ofBluestem's composed dishes.

The cookbook is available at the restaurant, Rainy Day Books in Fairway, KS,Amazon.com and additional online and retail outlets.

Below are couple of recipes from the cookbook courtesy of Colby and Megan.

cranberry floats

I don’t naturally take to cranberries. Even when helpedalong by some sugar, the flavor is often too tart and tannic for me. But I dolove the color of cranberries. They provide a cheery blush to the otherwiserusty fall landscape. In this recipe, I round out the flavor of cranberrieswith orange and spices (and sugar). With a splash of sparkling wine, it becomesa lively, crisp end to an autumn meal. You can also serve the sorbet by itself.

Serves 4 to 6

1 vanilla bean, halved lengthwise

2 cups sugar

4 cups water

2 cups cranberries

Juice and peel (pithremoved) of 1 orange

1 teaspoon vanillaextract

2 cinnamon sticks

4 star anise

2 teaspoons freshly squeezed lemon juice

Champagne or dry sparkling wine, for serving

Using the tip of a small knife, scrape the vanilla seeds outof the pod halves into a medium saucepot. Add the vanilla bean pod halves,sugar, 2 cups of the water, cranberries, orange peel and juice, vanilla,cinnamon sticks, and star anise and bring the mixture to a boil over high heat.When the cranberries begin to pop, lower the heat to medium-high and continueto cook for another 5 minutes. Remove from the heat and let the mixture coolslightly. Remove and discard the vanilla pod halves (or reserve for other use),orange peel, cinnamon sticks, and star anise.

Pour the remaining contents into a blender. Holding the lidfirmly with one hand wrapped in a kitchen towel, blend the mixture on highspeed until liquefied. Strain the sorbet base through a fine-mesh sieve. Stirin the remaining 2 cups of water and the lemon juice. Chill the base for atleast 4 hours, or preferably overnight. Churn the chilled base in an ice creammaker according to the manufacturer’s instructions. Freeze the sorbet for atleast 2 hours before serving.

Using a small melon baller or a ½-teaspoon measuring spoon,scoop 3 balls of sorbet into a tall shot glass. Top the glass with Champagne and serveimmediately with

spicy fig cake

I’m convinced that people who bristle at fruitcake havenever had a good one. This recipe will change their minds. Moist and soft, thisis the antithesis of those dense bricks that modern mythology has us passingannually from family to family like a hot potato. I particularly love the meatypieces of dried figs, the seeds of which give this cake a bit of crunch. Thiscake can also be served simply cut into slices. It needs nothing more than adollop of fresh whipped cream and a cup of tea. Wrapped tightly in plasticwrap, this cake will keep for up to 3 days. Wrapped in multiple layers ofplastic wrap and stored in the freezer, it will keep for up to 3 months.

Makes one 9-inch loaf

10 ounces dried figs

1 cup ginger liqueuror brandy ½ cup

(1 stick) unsaltedbutter, softened

¼ cup packed light brown sugar

¼ cup granulated sugar

4 large eggs

1 vanilla bean ¼ cup sour cream

3 tablespoons orangemarmalade or apricot jam

2 tablespoons honey

1 teaspoon vanilla extract

Zest of 1 orange,grated with a Microplane zester

2 teaspoons gratedfresh ginger

1 teaspoon ground ginger

½ teaspoon ground allspice

¼ teaspoon groundcloves

1⅛ cups cake flour

½ teaspoon salt

Confectioners’ sugar, for dusting

Soak the dried figs in the ginger liqueur overnight,covered.

Preheat the oven to 350°F. Butter the loaf pan.

Drain the figs, reserving the liqueur, and dice the figs.

In the bowl of a stand mixer fitted with a paddleattachment, cream the butter and the sugars together on medium-high speed untilfluffy, about 3 minutes. Scrape down the bowl with a spatula. With the mixer onmedium speed, add the eggs one at a time until incorporated. Scrape down thebowl once more.

Slice the vanilla bean in half lengthwise. Using a smallknife, scrape the seeds from the vanilla bean into the batter. Add the sourcream, marmalade, honey, vanilla, zest, fresh and ground ginger, allspice, andcloves and mix well. Scrape down the bowl.

With the mixer on low speed, mix in the cake flour and saltuntil just incorporated.

Scrape down the bowl and fold in the drained figs.

Pour the batter into the prepared loaf pan. Rap the panfirmly against the counter to remove any air bubbles. Bake the loaf for 40 to45 minutes, until the surface cracks and a toothpick inserted into the centercomes out clean.

Using the tines of a fork, prick the top of the cake allover. Pour the reserved liqueur from the dried figs over the top, letting itseep into the cake.

Allow the cake to cool completely. Flip the pan over torelease the cake. Trim the cake with a serrated knife, removing the domed topand shaving the sides and bottom to create a block with squared edges. Slicethe block into ½-inch-thick slices and cut each slice into thirds for petitsfours–size pieces. Dust them with confectioners’ sugar and serve.

Kansas City's 2012 Restaurant Week

2011-11-16T18:20:00.001-08:00

Below is information from the official press release regarding the 2012 Restaurant Week.

Kansas City, Mo. – Food enthusiasts will once again have the opportunity to experience hundreds of menus from hundreds of different Kansas City chefs during the third annual Kansas City Restaurant Week presented by Quintessential Wines and Young Beverage Company, January 20 – 29, 2012. The second annual Kansas City Restaurant Week in 2011 featured 101 restaurants, making it one of the most notable restaurant weeks in the country compared to markets of similar size.

The 2012 Kansas City Restaurant Week will highlight a variety of cuisines with hundreds of menus for lunch and dinner that will be created by participating restaurants’ chefs and culinary staff. The prix fixe menus will offer various courses for lunch and dinner at $15.00 and $30.00, respectively. Ten percent of each meal will again be donated to Harvesters - The Community Food Network, helping fight hunger in the Kansas City metro area. Last year, Kansas City Restaurant Week raised nearly $80,000, which translated to 400,000 meals provided to the hungry in Kansas City.

Restaurants from throughout the entire Kansas City area are featured in 2012 Kansas City Restaurant Week, providing diners the option to stay close to home or work or to venture beyond their neighborhoods for a new dining experience. As of November 7, 2011, a total of 90 restaurants were already enrolled in the 2012 event – a 260 percent increase from enrolled restaurants at the same time for the 2011 event. A complete list of participating restaurants is available at www.kansascityrestaurantweek.com. The list is continually updated as new restaurants enroll. The list also incorporates online reservations via www.opentable.com for participating restaurants offering the service. The prix fixe lunch and dinner menus of participating restaurants can also be viewed. Diners can find regular menu sneak peeks by becoming a Kansas City Restaurant Week fan on Facebook. Kansas City Restaurant Week is also on Twitter at @RestaurantWeek.

Seasons 52

2011-11-04T20:40:00.000-07:00

Indulge and Enjoy without the guilt.

You know how it goes when dining out; I do it all thetime. You say to yourself “I am going toorder something healthy and not blow my daily calorie intake for the day.” Butthen you see all of the offerings on the menu…..flat bread pizzas, pastas,salads, steaks and don’t forget cocktails and desserts. Boom, before you knowyou have consumed a whole day’s worth of calories in one meal, until now….

Get ready Kansas City to indulge in some amazing upscalefood without feeling guilty. Seasons 52 a fresh seasonal restaurant where allofferings on the menu are 475 calories or less, opens November 7 on the CountryClub Plaza.

I had the chance to try a Seasons 52 while traveling in Dallas a few months ago and just attended a preview event at the new Kansas City location. I was impressed both timesand am thrilled they are opening here.

The evening at the new Kansas City location started with a tour of therestaurant where I found the atmosphere to be elegant and inviting. The decorconsist of warm lighting with wood and stone accents. The use of spices and grains in mosaic patters along the walls andtables are unique and reiterate the fact that healthy and low calorie food canbe full of flavor and that only the finest ingredients are used in the dishesat Seasons 52.

Next came the opportunity to meet Master Sommelier GeorgeMiliotes who is one of 180 Master Sommeliers worldwide.

Seasons 52 offers over 100 bottles and 80 ofthem are available by the glass. They also have infused spirits using fresh andseasonal fruits that make up an impressive low calorie cocktail list.

Last was dinner. It included several courses each pairedwith an amazing wine. As each course was served, Mr. Miliotes gave some insightabout that wine and head chef Clifford Pleau described the dishes noting theorigin of the ingredients and other interesting facts.

The flatbreads we tried were the Artichoke and Goat Cheesewith Leaf Spinach, Balsamic Onions and Roasted Red Peppers and the ChipotleShrimp with Roasted Poblanos, Grilled Pineapple and Feta Cheese. Seasons 52 spend 8 months perfecting theflatbread recipes and the persistence has paid off. The crispy crust and combination ofingredients go perfect together.

Othercourses included:

Rushing Waters Trout and Haas Avocado

Organinc Salmon and Lemongrass Sea Scallop Roasted on a CedarPlank

Salinas Organic Field Greens with Grilled PortobelloMushrooms and Toasted Pistachios and Truffle Dressing

Sonoma Goat Cheese Ravioli with Roasted Garlic, Basil andOrganic Tomato Broth

Mesquite-Grilled Piedmontese Sirloin and Manchester Farms AllNatural Quail with Mashed Sweet Potatoes and Bourbon Chili Glaze

Mini Indulgences

The food at Seasons 52 is amazing and unbelievably deliciousand the Mini Indulgences are the perfect sweet treat. Be sure to mark yourcalendars for November 7 and make reservations to indulges without the guilt.

If you have a great food find in KC you think I am missing, email me.

In Good Taste,

Sharm

Giveaway ~ Red Gold Tomato Gift Pack Recipe: Beef Enchilada Soup featuring Red Gold Tomatoes

2011-11-02T09:27:00.000-07:00

This recipe uses canned Red Gold Tomatoes, and all though Ilove supporting local and using fresh ingredients when I can, these tomatoesare perfect when those products are not available. Red Gold Tomatoes is a family ownedIndiana-based company around since the ’40s focused on growing local in theMidwest where true seasons impact the flavor of tomatoes. The tomatoes are grownon numerous farms in Michigan, Ohio and Indiana. All of their tomatoes are picked and cannedat the peak of flavor so you get the taste of summertime tomatoes all yearlong.

The folks over at Red Gold graciously sent me a package thatincluded some cans of tomatoes along with a recipe book, a reusable shoppingbag and some other goodies. With theweather cooling off, I decided it was the perfect time to make some soup. With the tomatoes already in hand, I lookedto see what else I had lying around and in the pantry and freezer and createdthis recipe.

It ended up being so good I had to share it with you and give you the chance to try the tomatoes for yourself. Up for grabs is a Red Gold Gift Pack for you. To enter please "like" What You're Missing KC! and Red Gold facebook and "follow" on Twitter @WYMKC and @RedGoldTomatoes. Then comment below on whether you have tried any Red Gold Products before. Winner will be drawn by random.org on Friday, November at 3:00 p.m. Winner will be contacted via email so be sure and leave an email address.

Beef Enchilada Soup

2 Pounds Ground Beef

1 Red Pepper, chopped

1 Green Pepper, chopped

1 Onion, chopped

1 Clove Garlic, minced

1 14.5 Ounce Can Red Gold Diced Tomatoes

1 14.5 Ounce Can Red Gold Petite Dice Tomatoes with GreenChiles

1 16 Ounce Jar Enchilada Sauce ( I use Frontera Classic RedChilie)

1 15.25 Can Corn

1 11.5 Ounce Can V8 Tomato Juice, or 1 ½ Cup Regular TomatoJuice

1 15 Ounce Can Black Beans

1 15.5 Ounce Can Kidney Beans

2 Tablespoons Chili Powder

1/3 Cup Brown Sugar

Salt to taste

In large stockpot on medium high heat, cook ground beefuntil no longer pink. Drain and return to pot. Add in peppers, onions and garlic and cook until tender. Add in remaining ingredients. Mix well tocombine. Reduce heat and let simmer 15 to 20 minutes.

This soup is so easy and only uses one pot so clean up is a breeze. Enjoy it all fall and winter long!

Serve with grated cheese and sour cream if desired. Ourfamily also likes a splash of Balsamic Vinegar.

Makes 8 servings.

For more information on Red Gold check out this video or visit www.redgold.com.

In Good Taste,
Sharm

Giveaway ~ Hen House Holiday Celebration Tickets

2011-10-24T08:56:00.000-07:00

Up for grabs are two sets of tickets to the Hen House Holiday Mart.

These tickets are good for a single day admission and can be used any day October 28th - October 30th.

Winner will be drawn at random from random.org at 6:00 p.m. on Monday, October 24th.

Along with over 90 food displays with tastings and samples, guests will be entertained by Celebrity Chef and Food Network Star, Tyler Florence, the Purina Incredible Dog Team, Celebrity Chefs and Cookbook Authors, the Casserole Queens, a local Top Chef competition, a student Top Chef competition and Mr. Stinky Feet.

To enter please like What You're Missing KC! and Hen House Facebook. Then comment on which day you want to go. Tyler Florence will be there doing a meet and greet on Friday at the Sprout Baby Food Booth.

Visit, www.henhouseholidaycelebration.com for more information.

Be sure and leave a valid email so the winner can be contacted.

In Good Taste,
Sharm

Help Get Good You Back on the Streets of KC

2011-10-14T06:42:00.000-07:00

For those who don't know, Good You a mobile organic eatery was robbed and vandalized after an event at Scarlett Garnet Jewelry Studio. Their insurance companies are passing the buck to one another and giving them the run around so they decided to reach out to the community to help cover the damages.

A gathering of friends and family will be meeting at the scene of the crime to help raise funds to get the Good You back up and running!

There will be music, libations and petite hors d'oeuvres from your one and only mobile organic eatery, Good You.

Scarlett Garnett will be donating 20% of the profits from any jewelry sales and friends from M&E Photo Studio will be hosting a pretty rad photo booth and donating 50% of their proceeds to the cause.
This is as grass-roots as it gets. Good You will be accepting donations via Visa, Mastercard, Discover, checks, cash and pesos.

I had the chance to catch up with the Good You a few months ago and had the Vegetarian Chili. It was amazing! They have also been nationally recognized as having one of the best burgers!

Please support this local event to get the Good You food truck back on the streets of KC!

Time:	Sunday, October 16 · 5:00pm - 9:00pm

Location:	The Scarlett Garnet Jewelry Studio 504 E. 18th St. Suite 101 Kansas City, MO

For more information on this event visit,
www.facebook.com/event.php?eid=287598207925465

In Good Taste,
Sharm

Gordon Biersch raises over $10,000 for the Children’s Center for the Visually Impaired at it's Grand Opening

2011-10-12T12:07:00.000-07:00

The new Gordon Biersch in Leawood's Park Place is officially open. The grand opening was a benefit for the Children's Center for the Visually Impaired and raised more that $10,000.

I had the chance to attend this opening and though I like to focus on locally owned places, I was thrilled to attend this event to support such a great cause and enjoy the great food Gordon Biersch offers.

The menu at Gordon Biersch includes dishes such astheir signature Garlic Fries, Southwest Egg Rolls, Gorgonzola Bone-In Ribeye,Barbecued Salmon, and the Grilled Chicken Cashew Salad (menu available). GordonBiersch now also offers several low calorie options, most of which are lessthan 575 calories, including the Creole Chicken, Moroccan Salmon, Spicy ShrimpStir Fry, Margarita Steak and more. Gordon Biersch also offers a kid’s menuavailable with entrées for only $4.95. A vegetarian menu is available uponrequest.

I attended the opening with my husband, sister, her spouse and their grand daughter. Below are all the yummy offerings we ordered and shared.

Southwest Egg Rolls

Burger Special of the Week - Blue Cheese Mushroom

Grilled Chicken Avocado Sandwich

The Garlic Fries were a favorite!

BBQ Chicken Flatbread

Beer Battered Fish and Chips

Bread Pudding

I have to say everything was delish! I even liked the Beer Battered Fish and Chips. If you are a regular reader of this blog you know I am not a fish lover, so that is really saying something.

I am excited to go back and try their new low calorie menu as all this blogging has caught up with my waistline.

Gordon Biersch as two locations in Kansas City, one downtown in the Power and Light District, the other at the Park Place shopping center in Leawood.

Which location you choose, you are sure to have a great meal and a great time!

If you have a great food find in KC, email me.

In Good Taste!

Sharm

Third annual Hen House Holiday Celebration with Tyler Florence

2011-10-11T18:58:00.000-07:00

The Hen House Holiday Celebrations is a fullweekend of fun. Events are planned for October 28^th,29^th and 30^th at the Overland Park Convention Center that you will not want to miss!

On Friday, October 28^th, Celebrity Chef and Food Network Star, Tyler Florence will be making two appearances.
On Saturday, October 29^th, new cookbook authors, the Casserole Queens and back in town to help us whip up some holiday side dishes
Also on Saturday local high school culinary programs will compete for Top Student Chef
On Sunday, local executive chefs including Charles D' Ablaing, from Chaz, and Tate Roberts, from EBT, compete for Kansas City’s Top Chef

This event is perfect for the inner foodiein all of us. There are over 90displays of food and entertaining ideas complete with samples andtastings.

More information from the official press release is below. You can also visit, www.henhouseholidaycelebration.com for more information.

Overland Park, KS. – October 2011 – The Hen House Holiday Celebration is packed full of fun again this year. Along with over 90 food displays with tastings and samples, guests will be entertained by Celebrity Chef and Food Network Star, Tyler Florence, the Purina Incredible Dog Team, Celebrity Chefs and Cookbook Authors, the Casserole Queens, a local Top Chef competition, a student Top Chef competition and Mr. Stinky Feet.

Celebrity chef, Food Network star, and Author of four top selling cookbooks, Tyler Florence brings his ultimate style to the Overland Park Convention Center for appearances at 11:00 a.m. and 12:45 p.m. plus a meet and greet. Tyler is the host of Tyler’s Ultimate and The Great Food Truck Race on the Food Network. He believes if you're only going to have one recipe for a crowd-pleasing classic, it might as well be the “ultimate”. Event guests will learn how to make – Tyler's Ultimate.

In addition, new cookbook authors, the Casserole Queens will show guests how to make a delicious Thanksgiving side dish and how to make a quick and easy casserole with the left over turkey.
Also on Saturday, the Purina® Incredible Dog Team will entertain the crowds, and on Sunday afternoon, Mr. Stinky Feet will bring his unique talent back to please the kids. Throughout the weekend, chefs will be on stage demonstrating holiday entertainment ideas, easy to cook low cost meals for the family and much more. Hen House is partnering with the following non-profit organizations:

• Harvesters will receive the food on display after the event closes on Sunday.
• Toys for Tots will bring in the Marines to collect toys on Sunday in exchange for free admission to the
event. New unwrapped toys are requested with a value of $10 or more.

The Hen House Holiday Celebration is open to the public and single day admission tickets can be purchased in advance at all Hen House locations for $5 or at the event for $6. Children 12 and under are free.
Event Times:
Friday, October 28th 10:00am-5:00pm
Saturday, October 29th 10:00am-5:00pm
Sunday, October 30th 11:00am-4:00pm

The Overland Park Convention Center is located at:
6000 College Boulevard
Overland Park, KS

5th Annual KC Beerfest

2011-10-06T07:56:00.000-07:00

Check out the information below from the official press release regarding the 5th Annual KC Beerfest. This is a fun a event for a great cause. If you are a beer lover, this event is not to be missed!

FIFTH ANNUAL KC BEERFEST TAPS THE LEGENDS OUTLETS

Largest craft beer festival in the Midwest returns with more beer, all for a good cause

KANSAS CITY, Mo. (October 05, 2011) - The fifth annual KC Beerfest returns to the Legends Outlets this month and is focused on drinking beer for two good causes. The bottles will be opened and the kegs will be tapped on Saturday, October 22, 2011 at 2 pm and will last until 5 pm.

Open to the public, this outdoor tasting will feature a variety of the best domestic and imported beers, live music, pretzel necklaces and participation from the Legends Outlets bars and restaurants. Persons 21 years of age and older are invited to attend and will receive a commemorative KC Beerfest sampling glass. Festivalgoers will enjoy two-ounce beer samples from dozens of participating breweries. Event organizers do strongly recommend festivalgoers or beer snobs who want to sample the rarest of beers available to come early.

This session will be located in the parking lot adjacent to the parking garage at Legends Outlets. Tickets are $30 each in advance and are available for purchase online atwww.kcbeerfest.com or on KC Beerfest’s Facebook pagewww.facebook.com/kcbeerfest. Tickets also can be purchased at the event for $35. However, event organizers strongly recommend festivalgoers buy their tickets online because both of last year’s festivals sold out in 30 minutes. Also available are sober driver tickets for persons 21 years of age or older for $10 that include free chair massages and soft drinks.

Major Sponsors of the KC Beerfest include: Q 104, Lukas Liquors, Mix 93.3, Trozzolo Communications, Ripple Glass, Legends Outlets andink. Proceeds raised by the KC Beerfest benefit the Kansas City Free Health Clinic and the AIDS Service Foundation of Greater Kansas City, both 501(c)3 organizations.

For more information, visitwww.kcbeerfest.com or follow us on Facebook (www.facebook.com/kcbeerfest) or on Twitter (http://twitter.com/#!/KCBeerfest).

Sushi and Sake 101 at RA Sushi

2011-10-05T12:14:00.000-07:00

Foodies unite! RA Sushi invites you to take Sushi & Sake 101, RA Sushi's crash course in sushi and sake.

This class includes a brief history of sushi and sake, a sushi rolling lesson, sake flight pairings, miso soup, edamame, two maki rolls, two pieces of nigiri, a sushi rolling mat to take home and a complimentary lunch card for your next visit. The first Sushi 101 will be held on Sunday, October 30 at 2:00 p.m.

I got a sneak peak at this class and had a blast! I have to admit I am not a big sushi/seafood fan, but do like crab and shrimp and love California Rolls.

As luck would have it, that is the roll we made along with R.A. Sushi's interpretation on the California Roll which they call, Tootsy Maki. The Tootsy Maki features kani kama crab mix, shrimp and cucumber rolled and topped with crunchy tempura bits and drizzled with a sweet eel sauce.

We also got to make two pieces of nigiri, one with shrimp the other with salmon. I yummied the shrimp nigiri right down and took the salmon home to my daughter.

Whether you are a sushi lover or not you will have a great time at this class. Information is below.

When: 2 - 4 p.m., Sunday, October 30

Cost: $35.00 per person

Where: R.A.Sushi Bar Restaurant

11638 Ash Street., Leawood, KS 66211

Call: (913) 850- 6260 to make a reservation

Remember if you have a great food find in KC email me.

In Good Taste,

Sharm

Cookbook Giveaway ~ Cook Like a Rock Star by Anne Burrell

2011-09-28T09:20:00.000-07:00

Anne Burrell will be in Kansas City October 8th to promote the release of her new cookbook: Cook Like a Rock Star. This Food Network star is host of her own show, Secrets of a Restaurant Chef and Co-host of Worst Cooks in America.

In her debut cookbook, she presents 125 rustic yet elegantrecipes, all based on accessible ingredients, along with encouraging notes andhandy professional tricks that will help you cook more efficiently at home.

The book is set to be released October 4th and this is your chance to win a copy. If you wish catch up with Anne on her book tour, she will be appearing at The Unity Temple Sanctuary on the Plaza October 8th

I will be giving away THREE copies!

Entering is as easy as 1 - 2 - 3....

1. Please "Like" What You're Missing KC! on Facebook or if you already "Like" Please share this post on your page and suggest your friends like What You're Missing KC! too.

2. Become a "Follower" of What You're Missing KC! on Twitter and Tweet this post.

3. Comment below on this blog post that you have done steps one and two and what your favorite Food Network show is. Also please submit a valid email address to be contacted at. It's that easy!

Contest ends Sunday, October 2, 2011 3:00 p.m. CST. Three winners will be selected using random.org and be notified by email. Please submit a valid email for notifications purposes only. You address will not be sold or used for any other purpose.

Good Luck!

Book Tour Event Information:
DATE & TIME: Saturday, October 8, 2011 at 12:00 PM, Noon
LOCATION: Unity Temple on The Plaza, Sanctuary, 707 W 47th Street, Kansas City, Missouri 64112
ADMISSION PACKAGE (ADMITS ONE): $27.99 plus Sales Tax includes one copy of Cook Like a Rock Star and one Admission Ticket. Order Online below, or call please Rainy Day Books at 913-384-3126 to Order by phone.
EVENT FORMAT: Cooking demonstration, tasting, and Booksigning.
YES, WE SHIP SIGNED COPIES WORLDWIDE! Order a signed copy below. Your Order will ship within a day or two of the Author Event. International customers, E-mail Mailbox@RainyDayBooks.com for a shipping quote. We ship using United States Postal Service International Priority Mail.
DISCLAIMER: All Author Event sales are final and non-refundable. Kansas Sales Tax is charged on all domestic orders, regardless of destination. Unless otherwise indicated, Authors will only sign Books purchased from Rainy Day Books accompanied by a Stamped Admission Ticket. Additional signed copies are available for purchase at our Author Event.

Location:

Unity Temple on The Plaza, Sanctuary

707 W 47th Street

Kansas City, Missouri 64112

Below is more information from the Cookbook, Cook Like A Rock Star

With Anne's guidance, even the novice cook can turn out showstopperslike Whole Roasted Fish or Rack of Lamb Crusted with Black Olives, which arespecial enough for guests but easy enough for a weekday evening. For Piccolini(Little Nibbles), try making Truffled Deviled Eggs, Sausage and PancettaStuffed Mushrooms, or Baked Ricotta with Rosemary and Lemon. Delicious firstcourses include Pumpkin Soup with Allspice Whipped Cream and Garlic SteamedMussels with Pimentón Aioli. And if you're craving pasta, Chef Anne'sLight-as-a-Cloud Gnocchi, Sweet and Spicy Sausage Ragù, or Killer Mac andCheese with Bacon will blow you away.

Whether she's telling you how to use garlic most effectively("perfume the oil, remove the garlic, and ditch it—it's fulfilled itsgarlic destiny!") or reaffirming the most important part of cooking (itshould have the “sparkle factor!”), you will never feel alone at the stove. Anne'seffervescent personality and unmatched vitality will be there every step of theway--as teacher, coach, cooking partner, and friend.

Organized from “Piccolini and Firsts” to “Pasta, Seconds,Sides,” and, of course, “Dessert” CookLike a Rock Star is all about empowering you with the confidence to ownwhat you do in your kitchen, to be excited by what you're making, and toexperience the same kind of joy that Anne feels everyday when she cooks andeats.

ANNE BURRELL graduated from the Culinary Institute ofAmerica and has worked at some of the top restaurants in New York (includingLidia Bastianich's Felidia and Peter Hoffman's Savoy). She cooked professionallyin Italy, taught at the Institute of Culinary Education, and battled alongsideMario Batali on Food Network's Iron Chef America. During her tenureas executive chef at Centro Vinoteca, she also oversaw the kitchen of Gustobefore being recruited to Food Network full-time, first as the host of her ownshow, Secrets of a Restaurant Chef, and then as cohost of theprimetime hit Worst Cooks in America.

I was graciously sent a copy of this book from the Entertainment Marketing Group. I have loved looking through it and cannot wait to "cook like a rock star", it is full of mouthwatering recipes, trust me you want to win this! Like and Share, Follow and Tweet and Comment below!

In Good Taste,
Sharm

Five Teens and a Babycakes Cupcake Maker

2011-09-18T19:51:00.000-07:00

Question: What do you get when you cross a five teenagers and Babycakes Cupcake Maker?

Answer: Cupcake Mayhem

I recently met local authors Roxanne Wyss and Kathy Moore from Plugged Into Cooking, who just happened to write the new cookbook: 175 Best Babycake Cupcake Maker Recipes.

In honor of the new cookbook I was sent the Babycakes Cupcake Maker courtesy Robert Rose Inc, to try out some of the recipes. In addition to all the cupcake recipes, this cookbook features appetizers, muffins, tarts and more that can all be made in the Babycakes Cupcake Maker.

The Babycakes Cupcake Maker is described as the "Easy Bake Oven" for adults. Well I have to tell you it is for teens as well! My daughter had some friends over and when they saw the box they asked if they could make some. I had not had the chance to try it out yet so this seemed like a good way to put the Babycakes Cupcake Maker to the test.

After scouring the pages of the cookbook on what to bake they decided on the recipe for vanilla cupcakes with chocolate frosting. I happened to have some peanut butter chips so we threw some of those in the cupcake batter, thinking it would pair well with the chocolate frosting. (Recipe Below)

The kids had a blast measuring, mixing, baking and decorating. By the time they were finished I must say my kitchen was quite the mess. I did not mind, it was fun to watch them have such a great time.

The cupcakes turned out yummy and my daughter is looking forward to many more cupcake mayhem nights. I am looking forward to trying out some of the other recipes. With the holidays quickly approaching quite a few of the recipes in the book would be a great to take to a party.

Vanilla Cupcakes

1 cup all-purpose flour
1 tsp baking powder
pinch salt
3/4 cup granulated sugar
1/3 cup butter softened
1/4 cup sour cream
3 egg whites, room temperature
1/3 cup milk
2 tsp vanilla extract
(1 cup peanut butter chips if desired)

1. In small bowl, whisk together, flour , baking powder and salt. Set aside.

2. In medium bowl, using an electric mixer on medium-high speed, beat sugar and butter for 1 - 2 minutes or until fluffy. Beat in sour cream. Add egg whites and beat for 2 minutes scraping the bowl occasionally. Add flour mixture alternately with milk, making three additions of flour and two of milk beating on slow speed. Stir in vanilla. Stir in peanut butter chips if desired.

3. If desired place liners in wells. Fill each well with about 1 1/2 tbs (22mL) batter. bake 6-8 minutes or until a tester inserted comes out clean. Transfer cupcakes to a wire rack to cool. repeat with remaining batter.

Top with chocolate frosting and additional peanut butter chips if desired.
(I did notice on baking these that the first batch took about 8 minutes but after the cupcake maker is warmed up the next batches took less time.)

Creamy Chocolate Frosting
3 tablespoons butter, melted
1/2 cup unsweetened cocoa
2 cups confectioners sugar
2 tablespoons milk
1/2 teaspoon vanilla

Combine melted butter and cocoa in a mixing bowl. Beat in confectioners sugar and milk. Beat in vanilla. Beat in an additional 1 - 2 teaspoons milk if thinner frosting is desired.

To purchase the175 Best Babycakes Recipes Book visit, The Babycakes Shop, Amazon or Barnes and Noble. The Babycakes Cupcake Maker can be found at numerous retail stores throughout the area and online.

Read more about the Babycakes Cupcake Maker and the authors from Robert Rose Inc.

Cupcakes are the feature of every bakeshop—from trendiest gourmet to hometown favorite—while current magazines tout cupcakes for every event from glamorous wedding to homemade birthday fun.

Babycakes, the appliance that created a new, exciting product category in the housewares industry, is creating quite a stir! Today, stores are clamoring to feature this family-friendly product leader.

We are lucky enough to offer the first and the only cookbook specially written for the Babycakes Cupcake Maker appliance. This innovative cookbook is written (with all recipes tested) for the Babycakes Cupcake Maker. The recipes in the book are the correct size/portion, and baking times are specific for the appliance.

We offer cupcake recipes from classics and kid favorites to innovative flavors, even cupcakes with liquor. Oh, and we even remembered the frostings! We also include recipes for mini-pies—another food trend that is rising in popularity. There is a chapter on gluten-free treats reflecting the trend toward special diet and gluten-free cooking. And, another chapter in the book features all kinds of cheesecakes—quick, easy, and packed with deliciousness.

Babycakes are versatile and appeal to absolutely everyone. Children like the small tasty cupcakes and after school snacks, while adults will love making a batch of cupcakes/muffins for the office and featuring the appetizers at cocktail parties. The book presents them all—fabulous desserts to simple baking, savory lunch to appealing appetizers, every day to holiday.

Many people exclaim that the appliance is an ‘Easy Bake Oven for adults’ and we completely agree. And, the best part? With just two bites…there is so little to feel guilty about.

Here is a sampling of recipes included:

· Red Velvet Cupcakes

· Curried Chicken Salad Cups

· Pumpkin Cheesecakes with Caramel Topping

· Lemon Meringue Mini Pies

· Raspberry Streusel

· Cheddar, Ham and Broccoli Quiches

· White Chocolate Snowmen Cupcakes

KATHY MOORE and ROXANNE WYSS are recognized as leading experts in small appliances, and they wrote the booklet that is packed with the Babycakes® cupcake maker by SELECT BRANDS.

In their food consultancy firm, they develop recipes, test products and generally set the standard for innovative recipes and food information. Their recipes appear regularly in the column, “Eating for Life” in The Kansas City Star, a James Beard award–winning publication, and they appear regularly on national television. Kathy lives in Missouri and Roxanne lives in Kansas.

Best of KC Chefs - A Benefit for Harvesters

2011-09-07T15:06:00.000-07:00

GreaterKansas City Chef’s Association Announces a Culinary Benefit to be held Tuesday, September 27, 2011 atUnion Station.

TheKansas City Chapter of the ACF is hosting aCulinary Benefit to support their local chapter, the Johnson County CommunityCollege Culinary Program and Harvesters. The benefit, Best of Kansas City Chefs – Harvest for Harvesters, will be held onTuesday, September 27^th from 6:30to 9:00 p.m. at Union Station.

Manyof Kansas City’s best Chefs alongwith some local beverage suppliers will have scrumptious tasting booths for theenjoyment of guests. Enjoy a cook-offbased off a mystery black box, along with live music, and a silent auction.

Goto: http://www.bestofkansascitychefs.comfor tickets and more info.

Seasons 52 Announces Plan to Open New Restaurant at Country Club Plaza

2011-09-07T14:50:00.000-07:00

I had the chance to dine at a Seasons 52 in Dallas and must say I am excited we are getting one in Kansas City. I love supporting local, but do on occasion find a chain that I like and Seasons 52 is one of them. I love dining out and writing this blog but have found that my waistline has grown!

All though I have no plans of stopping, I am hoping that if more restaurants can follow Seasons 52 lead, I will still be able to have may cake and eat it too!

Although we have plenty of restaurants here that serve local and seasonal ingredients which I love, what I like about Seasons 52 is it offers upscale dining with a healthy approach. No item on the menu is over 475 calories!

I have heard of Seasons 52 and seen them when we have done some traveling, but have never had the chance to try it. While on a recent visit to Dallas, we had the chance to have dinner there with some friends and I was impressed. The ambiance and decor had all the components for a truly upscale dining experience. And the food....amazing!

I know you are thinking how good could it really be with such a restrictive calorie count, but it truly was great! Everything we had was delicious. The menu changes seasonally so the items we had may differ if you visit another time of the year. I have included some photos of the dishes we tried to entice you. It is said we eat with our eyes first so by the end of this post you should be stuffed by still keeping your calories in check. Enjoy!

BLT Flatbread

Caramelized Crab and Shrimp Stuffed Mushrooms

Tomato Salad

Lamb Chops

Rainbow Trout

Mini Dessets

Here is more information regarding Seasons 52 new location on the Country Club Plaza from a press release I recieved.

Seasons 52 is recognized as a forward-thinking restaurant concept with proven consumer appeal. Known for its seasonally inspired menu <http://www.seasons52.com/menu/default.asp> (http://www.seasons52.com/menu/) and fresh approach to dining, the award-winning concept has capitalized on meeting the demands of today’s culinary-savvy diners. Seasons 52 changes the menu four times a year with weekly fresh features to truly capture the flavors of the season. Each valued patron can be guaranteed the highest quality fresh food prepared without compromising great taste or a rich and complete dining experience. Nothing on the menu is more than 475 calories, from its signature flatbreads and appetizers- to all entrees and its Mini Indulgence desserts, which were originally created at Seasons 52 in Orlando in 2002. Seasons 52’s promise of “a fresh dining experience that celebrates living well” has been consistently praised by restaurant critics across the country and people’s choice awards alike.

In addition to its main dining area, the Seasons 52 in Kansas City will include a piano bar featuring live entertainment nightly, two private dining rooms, an outdoor patio, and an exclusive chef’s table for a more intimate culinary and wine experience. Seasons 52 provides the perfect ambiance for business lunches, romantic dinners, socializing with friends and any private group celebration or corporate event. The new restaurant is expected to create approximately 100 new jobs in Kansas City.

Leading Seasons 52 in its bold national expansion is company President Stephen Judge, who joined the organization in March 2007. Judge is focused on securing premium real estate sites to fuel the concept’s expansion. “Country Club Plaza is an ideal setting for Seasons 52,” he said. “The combination of upscale shopping, dining and entertainment provides a lifestyle environment compatible with the Seasons 52 concept. We are all very excited to share Seasons 52 with the people of Kansas City.”

Glenn Stephenson, VP and Division Manager of Highwoods Properties- which owns and operates Country Club Plaza- said, “We are extremely excited to welcome Seasons 52 to Country Club Plaza. The addition of Seasons 52 will provide locals and visitors with a wonderful new dining experience that complements the positive lifestyle philosophy of Kansas City.”

Seasons 52 currently operates 17 locations in ten states across the country and will open additional restaurants in McLean, VA (Tysons Corner Center) in summer 2011; Naples, FL (Mercato Center) and Jacksonville, FL (St. Johns Town Center) in fall 2011; Oak Brook, Ill (Oakbrook Center) and Garden City, NY (Roosevelt Field) in spring 2012, and Santa Monica, CA (Ocean and Broadway) in fall 2012.

About Seasons 52

Seasons 52 <http://www.seasons52.com/> (http://www.seasons52.com/), which debuted in 2003, is a fresh grill and wine bar that provides guests with a fresh dining experience, enabling them to celebrate living well. The menu is orchestrated by award-winning Chef Clifford Pleau, and is inspired by the seasons and the fresh appeal of the farmers’ market – 52 weeks a year. The award-winning wine list created and developed by Master Sommelier George Miliotes – the 152nd master sommelier in the world – is consistently praised for its diverse international selection of 100 wines, including more than 52 offered by the glass. Seasons 52 is recognized as a forward-thinking restaurant concept that is “right for the times” and always offers guests something new to discover. For more information, please visit Seasons52.com, or visit Seasons 52 on facebook <http://www.facebook.com/Seasons52> (www.facebook.com/Seasons52 <http://www.facebook.com/Seasons52> )and twitter <http://www.twitter.com/Seasons52> (www.twitter.com/Seasons52).

Chipotle - Back to the Start

2011-09-01T10:30:00.000-07:00

I love supporting local but I do I have to admit I am a huge fan of the chain Chipotle. They are a rarity in the chain scene these days, by serving food that is sustainably raised, hormone and antibiotic free and local when available. I think other chains should take notice and follow their lead!

Below is some information from an official press release regarding Chipotle's commitment to serving food that is raised right and their Back to the Start video.

Chipotle Mexican Grill has produced a new stop-motion animated short film called “Back to the Start” that depicts a farmer’s journey to sustainable farming. The film — a first for Chipotle — was directed by London-based Johnny Kelly and features a cover of the Coldplay song “The Scientist,” sung by music icon and family farm advocate Willie Nelson.

Chipotle plans to show the two-minute film nationally beginning in September. It will appear on nearly 5,700 movie theater screens in advance of feature films and will educate consumers about Chipotle’s favored farming methods, and demonstrate the differences between industrial farming and more sustainable methods. It can also be viewed online at Chipotle.com or on Facebook at Facebook.com/chipotle.

“We have always understood the importance of serving food that is raised right,” said Steve Ells, founder, chairman and co-CEO of Chipotle. “We produced this film to help illustrate the choices people face in deciding what to eat, and hope that it will encourage people to choose food that is raised with respect for the land, the animals, and the farmers that produce it.”

The film’s subject matter is enhanced by Nelson’s cover of Coldplay’s song, “The Scientist.” It follows the story of a farmer whose family farm has evolved over time into a factory farm. In a moment of self-reflection, the farmer realizes that his animal factory is not consistent with his vision for the farm. As the song lyrics suggest, the farmer goes “back to the start” by ridding his farm of its factory qualities and returning to more sustainable farming methods.

The song is available for purchase on iTunes, with proceeds ($.60 per download) benefitting the Chipotle Cultivate Foundation, which provides funding to support sustainable agriculture, family farming, and culinary education.

“We have a tremendous amount of respect for Willie Nelson, both as a musician and for his extraordinary efforts to support family farming,” said Ells. “We are thrilled to have his support for this project and hope that working together, we can help people understand the importance of food that is raised right.”

About Chipotle

Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that where possible are sustainably grown and naturally raised with respect for the animals, the land, and the farmers who produce the food. A similarly focused people culture, with an emphasis on identifying and empowering top performing employees, enables us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and currently operates more than 1,100 restaurants. For more information, visit Chipotle.com.

Starker's Restaurant

2011-08-30T10:31:00.000-07:00

Fresh chef prepared upscale comfort food.

Located on the Country Club Plaza, Starker’s is one of the few locally owned restaurants left in that area. I do need to make it clear that I am not against the chain scene at all, there are some very nice ones that I enjoy visiting. It is just that for the most part when I can, I like to support local.

Owned by Chef John McClure, Starker’s uses local and seasonal ingredients and takes the classic comfort foods we all love and adds an upscale twist. One such classic on the menu is Starker’s Fried Chicken, which is becoming quite famous and the reason I went.

What makes the chicken extra tasty is that Chef McClure fries the boneless breast with the wing attached as one whole piece and lets it rest so the juices stay in the chicken. By starting with excellent local Campo Lindo chicken, a well-seasoned buttermilk batter and excellent frying technique, he has created a dish people keep coming back for. The pan gravy is cooked to order from a reduced house-made chicken stock. This along with the house-made mashed potatoes and sautéed green beans makes it down right sinful!

I really have never met a piece of fried chicken I did not like, but now that I have tasted Chef McClure’s creation, I have to say I think it is the best I have ever had. Not only is it probably the freshest I have ever eaten (Starker’s gets the chicken direct from Campo Lindo within hours of butchering) it is also the tastiest.

During the week Monday – Thursday Starker’s offers a '3 for $33' menu. Being a local and seasonal restaurant the menu items can change but usually first course choices are: soup or salad; entree choices: can be anything from trout, chicken, pasta, roasts, etc...; finally dessert choices: butterscotch pudding with toffee or 3 snickerdoodle cookies.

Starker’s proudly serves local products from : Campo Lindo Farms, Beau Solais Farm, Wood Mood Farms, Shatto Dairy, Goats Beard Farm, Prairie Birthday Farms, Thane Palmberg and Farm to Market Bread.

With an extensive wine list, impeccable service (ask for Jessica, she will take excellent care of you) and an intimate dining room that offers a great view of the Country Club Plaza, Starkers is the perfect place to celebrate any occasion.

Starker’s is open for Lunch Monday thru Friday from 11:30am-2:00pm and Dinner Monday thru Saturday from 5:30pm-10:00pm. Reservations are recommended. Private rooms may be reserved seven days a week for lunch or dinner. Valet parking is available during dinner hours. For more information visit, www.starkersrestaurant.com

Starker’s Restaurant

201 West 47th Street

Kansas City, Missouri 64112

(816) 753-3565

In Good Taste,

Sharm

If you have a great food find in KC you think I am missing, email me.

Portfolio Kitchen and Home Flagship Store

2011-08-25T22:23:00.000-07:00

Located in the historic Pershing Building you will find the Portfolio Kitchen and Home Flagship Store, Kansas City's newest design center. I had the wonderful opportunity to attend their Grand Opening event and it was absolutely fabulous.

Whether you are looking to create a new space or re design the one you have, Portfolio Kitchen and Home can help you design the space of your dreams.

I love to cook and of course you know I like to eat, so I was like a kid in a candy store at this event. Each design area was furnished with beautiful counter tops, state of the art appliances and filled with culinary delights.

Not only did I get to the chance to get information on top of the line products like Thermador, Miele, Caesarstone, Electrolux and other kitchen and home products, the evening featured cooking demonstrations from Thermador Executive Chef Brad Petersen.

Chef Brad did a amazing job and everything was prepared in the Thermador Culinary Studio located inside the flagship store.

The food was magnificent and looking at all the beautiful designs has really made me want to remodel my kitchen space. The design team at Portfolio Kitchen and Home has dedicated themselves to providing their clients with exceptional design, extraordinary products and superior customer service.

As well as design. Portfolio Kitchen and Home will be host to numerous events throughout the year and is proud to support a number of charitable groups through their "Great Taste, Great Cause program". Portfolio is proud to be a community partner and supports a number of charitable groups and causes through our “Great Taste, Great Ca
For more information contact them at: www.portfolio-home.com.
215 W. Pershing Rd ▪ Kansas City ▪ MO ▪ 64108 ▪ 816.363.5300.

In Good Taste,
Sharm

Bar Louie opening in the Power and Light District

2011-08-13T20:59:00.001-07:00

Here is information from an official press release regarding the opening of Bar Louie in the Power and Light District.

Bar Louie Announces Opening in Kansas City

Kansas City, MO—BL Restaurant Operations, LLC has announced the opening of their 48^th Bar Louie location nationwide under Sun Financial in Kansas City, Missouri.

This hip neighborhood restaurant and bar specializes in handcrafted signature martinis and cocktails in addition to an exceptional selection of distinctively prepared small plates, sandwiches and burgers.

Menu standouts include small plates like Bavarian Pretzel Sticks with a trio of dipping sauces, Loaded Tator Tots and Buffalo Style Calamari. An array of unique sandwiches like the Luigi with shaved ribeye, along with an inspiring selection of flatbreads such as Chicken Verde or the delicious Backyard BBQ Burger will keep Guests coming back over and over to this casually cool restaurant and bar.

Specialty cocktails include martinis, mojitos, margaritas and infused fresh fruit shots. An extensive variety of beers, microbrews and over 20 wines by the glass are also available to round out the impressive beverage menu.

Bar Louie Kansas City is slated to open September 6^th, and is open daily for lunch, dinner and late night dining from 11am to 2am. The entire menu is available until 2 am everyday. Happy Hour specials include food and drink specials Monday through Friday between 4pm and 7pm. The warm surroundings with urban contemporary décor lend to an atmosphere perfect to suit the needs of parties of almost any size.

Bar Louie Kansas City is located at 101 East 14^th Street in the famed Power and Light District. The 4,900 square foot restaurant seats approximately 154 with an additional 14 seats on the patio.

For more information about Bar Louie Kansas City contact kansascity@barlouieamerica.com. For other Bar Louie location information visit barlouieamerica.com.

The Test Kitchen and Vagabond

2011-08-12T20:28:00.000-07:00

For one week only come experience Vagabond, Kansas City's first "pop-up" restaurant. The concept for Vagabond was created by Chef Alex Pope and Test Kitchen Founder Jenny Vergara.

So you may be wondering what a pop-up restaurant is. It is a multiple night dining experience that offers a fixed menu at a fixed price and is only offered for a limited time. Vagabond will be open for five nights Wednesday, August 24 - Saturday August 28.

There will be two seating's each day one at 5:30 p.m. and the other at 8:30 p.m.

The seven-course meal costs $75 per person. That price includes seven wine pairings, tax and tip.

Reservations are first-come, first-served. To make them, go to www.testkitchenkc.com. The restaurant will be accepting reservations until 5 p.m. Sunday, Aug. 21, or until it fills up.

Chef Alex Pope is formerly of R Bar and an amazingly talented chef. The Test Kitchen is an underground supper club and is open to anyone who is appreciates the Culinary Arts and wants to have a once in a lifetime dining experience. For more information visit www.testkitchenkc.com.

I have already made my reservations. Hurry and make your so you don't miss out. No one knows if Vagabond will pop-up again!

In Good Taste,

Sharm

Leawood's Park Place New Restaurant Additions

2011-08-10T10:49:00.000-07:00

Here is some information from an official press release regarding new restaurants opening in Leawood's Park Place.

Three New Dining Establishments Announce Locations at Park Place

All Three Establishments to Open this Fall

LEAWOOD, Kan. (August 10, 2011) Park Place announces not one but three new dining destinations to open this fall, including 801 Chophouse, Gordon Biersch Brewery, and Mestizo for Aarón Sánchez, celebrity-chef Aarón Sánchez’s new concept and flagship location. The new restaurants join an already impressive roster of dining establishments, including California Pizza Kitchen, Café Roux, Carmen’s Café, Ingredient Restaurant, RA Sushi, and Trezo Vino Wine Bistro.

801 Chophouse, the second Kansas City-area location, will be located at 11616 Ash Street, directly in between the Aloft Hotel, and Trezo Vino Wine Bistro. The Des Moines-based restaurant is famous for its steaks and seafood, and has developed a devoted following throughout the nation and the region. Owner and proprietor James Lynch says, “At 801 Chophouse, we are proud and excited to become part of the Leawood community and the great state of Kansas, and we look forward to opening later this fall.” They will incorporate the same stylish and elegant look as their other locations and plan to continue their tradition of phenomenal happy hour specials. More information about 801Chophouse can be found at www.801Chophouse.com.

Gordon Biersch, the popular casual brewery restaurant chain, has locations in 18 states as well as the District of Columbia and specializes in handcrafted German lagers, brewed in-house, and a made-from-scratch American menu with bold international flavors. Gordon Biersch produces six authentic lagers including seasonal offerings. These signature lagers have been recognized at the Great American Beer Festival and the World Beer Cup competitions. The beer brewed for the Leawood location will be brewed fresh, on-site at their downtown location. The menu at Gordon Biersch will tempt guests with such dishes as their signature Garlic Fries, Southwest Egg Rolls, Gorgonzola Bone-In Ribeye, Barbecue Grilled Salmon, and the Grilled Chicken Cashew Salad. They will be located at the corner of 117^th and Ash Street, at 11652 Ash Street. The restaurant is scheduled to open early this fall. More information about Gordon Biersch Brewery can be found at www.GordonBiersch.com.

Mestizo for Aarón Sánchez is an exciting new Mexican restaurant concept, utilizing the recipes, culinary skills, and respected name of acclaimed Latin Chef and Food Network personality, Aarón Sánchez. The restaurant combines a casual, inviting, and upbeat atmosphere with exceptional cuisine and a lively bar scene. The restaurant will take full advantage of their unique space, with two extensive patios, including a second-floor patio overlooking Barkley Square, which will regularly feature live music. “Mestizo will masterfully blend Aarón’s original recipes with an authentic Mexican environment, which combined will bring the best of Mexico to the United States. It will truly be a culinary escape that allows you to experience the dynamic flavors that define Mexican cuisine,” said Michael Auger of Trifecta Management, the group developing the concept. "Park Place has a great blend of unique dining, retail and businesses in a thriving community. We are confident that Aarón’s cuisine will be embraced throughout the country as we expand the Mestizo concept, so there is no better place to start than in the heartland, here in Kansas City." The restaurant will open at 5270 W. 116^th Place later this year. For more information about Mestizo, please contact Bruce Nussbaum at bnussbaum@trifecta-mg.

About Park Place

Park Place is the only mixed-use community in Johnson County, embracing the complete lifestyle from playing to working and every activity in between. Park Place features local, regional and national specialty shops, boutiques and restaurants in an environment of tree-lined streets and community areas, truly making it Leawood’s downtown, as named by Mayor Peggy Dunn. Park Place boasts Johnson County’s only outdoor ice skating rink, The Ice. It is the development’s focal point and serves as a community green space during warmer months. Park Place’s second phase of construction started in January of 2010 and will bring dozens of new retailers, restaurants, and office tenants to Park Place. For more information, visit www.ParkPlaceLeawood.com.

The Bacon Explosion Hits Lee's Summit

2011-08-09T15:34:00.000-07:00

Jason Day and Aaron Chronister, owners of BBQ Addicts and authors of BBQ Makes Everything Better (Scribner), were awarded "Best Barbecue Cookbook in the World" during the 16th Annual Gourmand World Cookbook Awards held at the historical Theatre des Folies Bergère in Paris, France on March 3, 2011.

BBQ Makes Everything Better was first awarded "Best US Barbecue Cookbook" in a national competition which then qualified the cookbook to represent the United States in the "Best in the World" competition. More than 8,000 books were received from 154 countries and juried for 53 cookbook categories and 23 drink book categories.

The world famous Author and Lee’s Summit’s own Jason Day will demonstrate how to make and grill the “Bacon Explosion” just as he showed Matt Lauer during his interview on NBC TODAY Show. Jason has appeared on numerous national television and radio programs and will be autographing copies of his first Culinary Book: BBQ Makes Everything Better.

The Chef Demonstration will be August 11 from 6:15 p.m. to 7p.m. at Lee's Summit's Westside Farmers Market.

The market is open every Thursday in August and September from 4 p.m.-8 p.m. and easily located in the open area behind the CVS in the New Longview Commercial District (3rd & Longview Blvd.)

In addition to a great range of fresh produce and goods, Westside Farmers Market will host the Celebrity Chef Grillin’ and Groovin’ Series.

Local music talent will entertain and noted chefs will educate & demonstrate their grilling skills.

Music from 5 to 6 pm with chef demonstrations from 6:15 p.m. to 7p.m.

Expect to have fun and to enjoy samples!

If you have a great food find in KC you think I am missing email me.

In Good Taste,

Sharm

Farm Aid coming to Kansas City

2011-08-09T13:00:00.000-07:00

Here is an official press release regarding the Farm Aid Concert coming to Kansas City

WILLIE NELSON, FARM AID BRINGING MUSIC AND FOOD FESTIVAL TO KCK

Willie Nelson, Neil Young, John Mellencamp and Dave Matthews will headline first concert at LIVESTRONG Sporting Park on Aug. 13

KANSAS CITY, Kan.—Farm Aid announced today that it will bring its annual benefit concert to Kansas City, marking the first time that the organization will stage the event in Kansas. Farm Aid 2011 will be the first concert event at the new LIVESTRONG Sporting Park, which opens June 9.

“I’m looking forward to bringing my friends together in Kansas for the first time to honor family farmers” said Farm Aid president Willie Nelson. “Farm Aid celebrates the independent family farmers and ranchers who make this country strong, and we know we can only fix the challenges our country faces with the know-how of family farmers.”

Farm Aid 2011 will feature Farm Aid board members Willie Nelson, Neil Young, John Mellencamp and Dave Matthews on Saturday, Aug. 13. Other top artists will soon be announced. The concert benefits Farm Aid’s mission to keep family farmers on the land to guarantee an agricultural system that ensures farmers a fair living, strengthens our communities, protects our natural resources and delivers good food
for all.

The concert event will celebrate music, family farmers and good food, and will again feature
HOMEGROWN concessions—family-farm identified, local and organic foods. Farm Aid’s
HOMEGROWN Village will showcase hands-on activities that give concertgoers a chance to meet
farmers, get their hands dirty, and learn how family farmers enrich our soil, protect our water and connect us to our roots.

“Willie, John, Neil and Dave stand up to say that our country needs family farmers,” said Carolyn
Mugar, executive director of Farm Aid. “Farm Aid 2011 is an opportunity for everyone to stand up with them. There is a strong culture of agriculture here in Kansas—rural and urban—and a growing movement to bring good food to everyone. We’re proud to bring Farm Aid 2011 to the Sunflower State and shine a spotlight on the family farmers and ranchers whose hard work and innovations are essential
for all of us.”

“Farm Aid is a great inaugural concert announcement, as it builds upon a cause platform we started with LIVESTRONG Sporting Park,” said Robb Heineman, CEO of Sporting Club. “This unique opportunity for the region is just the first of many great events we will host, and we are excited for Farm Aid to kick it off.”

Kansas Governor Sam Brownback and Kansas City Mayor Joe Reardon welcomed Farm Aid to Kansas and highlighted the value of family farmers and good food to the state.

Since 1985, Farm Aid has traveled the country, staging annual concerts and supporting organizations that work locally, regionally and nationally to strengthen family farms. Despite the recent increase in commodity prices, family farmers still face an uphill struggle. In recent years, Farm Aid has received record numbers of phone calls to its hotline from farmers in need due to volatile farm prices, tight credit markets, escalating costs and disasters, such as the recent floods, droughts and tornadoes across the Midwest and South. Farm Aid’s annual benefit concert is its primary event to raise funds in support of the organization’s work.

Tickets for Farm Aid 2011 will go on sale Friday, May 20, at 10 a.m. CDT and are available by phone at 1-800-745-3000 or online at www.ticketmaster.com. Tickets for Farm Aid 2011 are $29 for general admission; $39, $69 and $99 for reserved seats; and $149 for a limited number of premium seats. Ticket prices include a $4 facility fee. Parking is free. Additional ticket information can be found at www.livestrongsportingpark.com and www.farmaid.org.

Farm Aid will offer special advance sale tickets to Farm Aid members beginning May 12. To become a member of Farm Aid, visit www.farmaid.org.

Farm Aid welcomes the participation of the local business community and offers corporate sponsorship opportunities. For more information, contact Glenda Yoder at glenda@farmaid.org.

Farm Aid’s mission is to build a vibrant, family farm-centered system of agriculture in America. Farm Aid artists and board members Willie Nelson, Neil Young, John Mellencamp and Dave Matthews host an annual concert to raise funds to support Farm Aid’s work with family farmers and to inspire people to choose family farm food. Since 1985, Farm Aid, with the support of the artists who contribute their performances each year, has raised more than $39 million to support programs that help farmers thrive, expand the reach of the Good Food Movement, take action to change the dominant system of industrial agriculture and promote food from family farms.

Story's First Wine Dinner Featuring Mount Eden Wines

2011-08-08T13:01:00.000-07:00

Here is information from Story regarding their first wine dinner that will feature wines from Mount Eden.

Mount Eden Vineyards Wine Dinner

Tuesday, August 16, 2011

6:30 pm

$95 per person plus tax and gratuity

Gathering Wine

Mount Eden 'Saratoga Cuvee' Chardonnay 2007

Assorted Canapes

First Course

Mount Eden 'Estate' Chardonnay 2007

Mount Eden 'Estate' Chardonnay 2008

Diver Scallops wellfleet littlenecks, sweet corn, tomatillo "salsa"

Second Course

Mount Eden 'Estate' Pinot Noir 2008

Liberty Duck Breast golden chanterelles, bacon, black mission figs

Third Course

Domaine Eden Cabernet Sauvignon 2007

Mount Eden 'Estate' Cabernet Sauvignon 2006

Creekstone Farms Ribeye caramelized shallots, cherry tomatoes, roasted olive sauce

Dessert

Roasterie Story Blend Coffee

Brown Butter Tart grapes, mascarpone ice cream

Email info@storykc.com or call 913.236.9955 for a reservation.

We have a 48 hour cancellation policy on this special event.

Story serves fresh, local, seasonal creative American cuisine. Story offers dining room, bar and patio seating and is open for lunch Monday - Saturday, brunch on Sunday and dinner every night of the week, as well as a bar menu every afternoon. To view complete summer menus, please click here.

Mount Eden Vineyards is a small historic wine estate located on a 2000 foot peak in the Santa Cruz Mountain Appellation about 15 miles from the Pacific Ocean. Founded in 1945, it is recognized as one of the original "boutique" California Winery properties, focusing on small lots of Pinot Noir, Chardonnay, and Cabernet Sauvignon. Mount Eden's lineage of estate bottled Chardonnay and Pinot Noir is the longest in California. Planted in austere, infertile Franciscan shale on a cool, exposed mountaintop, the low-yielding estate vineyards have consistently produced world class wines for over a half century. Join Mount Eden Vineyards national sales director, Abigail Costello, on August 16th at Story for a four course wine dinner featuring Mount Eden Vineyards wines.

"This iconic winery continues to offer wines with personalities and styles that set them apart (especially the estate wines) from just about anything else readers will taste from California. Estate grown as well as purchased grapes are utilized in their less expensive Saratoga Cuvees." - Robert Parker, The Wine Advocate

www.mounteden.com

Bluestem’s Colby and Megan Garrelts take over as Executive Chefs at Trezo Vino

2011-08-07T12:35:00.000-07:00

James Beard nominee Chef Colby Garrelts and Pastry Chef Megan Garrelts of Bluestem were looking for a new food concept when they crossed paths with Mark Walker of Trezo Vino. The timing was perfect, as Trezo Vino was looking to redesign their menu. Mark asked the Garrelts to come on board and it has become the perfect match.

Trezo Vino’s concept is different from Bluestem and offers small plates, pastas, flatbread pizzas and main plates and the Garrelts are keeping it that way. Not wanting to create another Bluestem, Chefs Colby and Megan are sticking with the Mediterranean influenced menu and executing them in a Bluestem fashion by adding their own culinary expertise.

I had the chance to attend a preview night and get a taste of some of the new dishes created by this culinary power couple. Here is a sneak peak at some of the offerings awaiting you at Trezo Vino.

Frito Misto, calamari, rock shrimp, lemon, onion, tomato argo dolce.

Tuna Nicoise with caper berries, egg, shallot, fingerling potato

Braised Duroc Pork Ragu with handmade pappardelle, tomato, Pecorino Romano

Potato Gnocchi with brown butter brodo, baby spinach, peas, grana padana

Wild Caught Salmon with Rancho Gordo beans, bacon, escarole, sweet onion

Seared Day Boat Scallops with fregola sarda, calamari, olive, smoked tomato

Grilled Hanger Steak with cheesy polenta & broccoli rabe

Lemon Ricotta Cheesecake with fresh strawberries tossed in strawberry caramel and mint

If you are a fan of Bluestem don't worry it is not going anywhere. Chef Colby has moved his sous chef, John Brogan, to Trezo Vino and given Bluestem chef de cuisine Bill Espiricueta more authority in the Bluestem kitchen. Chef Colby will remain executive chef of both restaurants.

Everything was absolutely exceptional and I am looking forward to more meals at both Trezo Vino and Bluestem. I recommend you do the same!

Trezo Vino
11570 Ash St
Leawood, KS 66211
(913) 327-8466
www.kctrezovino.com

In Good Taste,
Sharm

Slow Food Coffee Blend from The Roasterie

2011-07-21T19:22:00.000-07:00

Calling all coffee lovers....

Be on the look out over the next few weeks for the Slow Food blend coffee made by Kansas City’s own Roasterie.

A few members of the Slow Food board, myself included attended a cupping earlier this week to help create this unique blend. If you have never been to a cupping, it is really a neat experience. It is amazing the different notes and flavors you can pick up by tasting the fresh brewed coffee side by side and is similar to a wine tasting.

Our hosts for the Cupping included The Bean Baron himself Danny O'Neill, The Bean Hunter Paul Massard and Tyler Rovenstine, Roasterie Barista and Cafe Manager. Let me tell you, these guys know their stuff and helped us create the perfect blend.

I think you will be quite pleased with this blend, it has some fruity undertones and is very smooth.

Be sure to attend the upcoming Culinary Garage Sale Slow Food will be hosting September 17^th, where you will be able to get a sample of this new blend. Also clean out those cupboards and donate your unwanted kitchenware.

Stop by The Roasterie for a free tour and learn all about the cupping, roasting and blending process. Free tours are Monday - Saturday at 10 a.m. (excluding holidays). Call (816) 931-4000 to make a reservation. The tours are about an hour long. Please plan to arrive 5 to 10 minutes before the tour is scheduled to begin.

For larger groups, hour-long private tours are considered on a case-by-case basis. The best time to schedule private tours is Monday-Friday from noon to 3 p.m., but other times, including early mornings, will be considered when resources are available.

For more information on the Roasterie or to sign up for a tour visit: www.theroasterie.com.

For more information on Slow Food or the upcoming Culinary Garage Sale visit: www.slowfoodkc.org.

In Good Taste,

Sharm

What You're Missing Wednesday - Oishii Studio Sweets

2011-07-20T14:35:00.000-07:00

I happened to stumble upon these caramels at the Brookside Farmers Market on Saturday where Chef Jasper Mirabile was demonstrating some wonderful recipes using tomatoes. Keep an eye out for that as I will have more on that later. This post is about the most delicious chewy caramels I have ever tasted.

I was helping out at the Slow Food KC booth when Emily from Oishii Studio Sweets stopped by and asked if I would like a sample of their caramels. I of course said yes and gave she gave me the choice of Sea Salt or Rosemary. Really, do I have to choose? I could not decide so asked if I could have one of each.

I quickly pocketed my goodies and went back to business. Later that day I remembered the tasty treat and am so disappointed I waited to try them. I was already home and had missed my chance to buy a bag while I was at the market. They were so delicious! The sea salt had the perfect "sweet salty" ratio and the rosemary, well if you are reader of this blog you know what nut I am about that!

I cannot wait til Saturday rolls around again so I can get my hands on a bag or two. The caramels are also sold at One More Cup Coffee Shop in Waldo.

You can also contact them at: oishiistudio[at]hotmail[dot]com to place an order. For more information visit their facebook page.

If you have a great food find in KC you think I am missing, email me.

In Good Taste,
Sharm

Exclusive Meet and Greet with Anthony Bourdain

2011-07-18T09:25:00.000-07:00

Here is an official press release on Anthony Bourdain coming to Kansas City and how you can have the chance to bid on a meet and greet package.

(Kansas City, July 2011) — Culinary bad boy Anthony Bourdain is taking his delicious show on the road, and now is your chance to get close to the action for this unique lecture-style appearance! Bourdain brings his stories to The Midland by AMC (1228 Main Street) for a special one night engagement on Saturday, October 22, 2011 at 8 p.m.; tickets are currently on sale. Beginning Monday, July 11, 2011 at 11 a.m. fans can bid in an online auction for packages that include premium seats in the first several rows and an exclusive meet and greet with Anthony Bourdain during a private post-show reception. The bidding ends on Sunday, July 24, 2011 at 10 p.m. To purchase tickets and for additional information on the auction, visit Ticketmaster.com.

Chef and author of Kitchen Confidential Anthony Bourdain is best known for traveling the globe on his stomach, daringly consuming some of the world’s most exotic dishes on his hit Travel Channel TV show, Anthony Bourdain: No Reservations. Once known as the bad boy of cooking, Bourdain is settling into an only slightly more dignified position as a professional gadfly, bete noir, advocate, social critic and pork enthusiast. He is as unsparing of those things he hates, as he is evangelical about his passions.

As executive chef at New York’s famed bistro Les Halles, Bourdain is the author of the bestselling Kitchen Confidential: Adventures in the Culinary Underbelly, a candid, hysterical, and sometimes shocking portrait of life in restaurant kitchens that has been translated into over 28 languages. His book A Cook’s Tour, published in conjunction with his series on the Food Network, was also a bestseller in the U.S. and the U.K.

His latest New York Times bestseller, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook, is an insider's perspective on the changes in the restaurant business, from Bourdain's bad old days to the present. His other books include Anthony Bourdain’s Les Halles Cookbook, The Nasty Bits, the crime novels Bone in the Throat and The Bobby Gold Stories, and No Reservations: Around the World on an Empty Stomach, an illustrated journal of Bourdain’s travels.

Ticket prices begin at $35 and are on sale now. Tickets are available by phone at (800) 745-3000, online at Ticketmaster.com, at all Ticketmaster outlets and The Midland by AMC Box Office (1228 Main Street). The auction for premium seats and a meet and greet with Bourdain begins Monday, July 11, 2011 at 11:00 a.m. and ends Sunday, July 24, 2011 at 10 p.m. For more information, and to bid in the auction, visit Ticketmaster.com.

What You're Missing Wednesday - The Stoli Doli

2011-07-13T18:51:00.000-07:00

This what you're missing Wednesday features the Capital Grille's Stoli Doli.

This drink is dangerously smooth and consists of just Stolichnaya vodka infused with fresh pineapple. Chunks of the fruit are placed in a jar that is then filled with vodka, covered, and allowed to steep for several days before it is enjoyed.

Why are they so “dangerous”? Because as the pineapple juices permeate the vodka, the bite of the alcohol recedes into a smooth, sweet, tropical drink. This is one of my favorite drinks in the city.

The Capital Grille is a chain with locations across the country. The Kansas City location is located on the Plaza. Check out this video featuring the Denver location that details the Stoli Doli.

The Capital Grille

4740 Jefferson Street
Kansas City, MO 64112

(816) 531-8345

If you have a great food find in KC you think I am missing, email me.

In Good Taste,
Sharm