A clinical psychologist by day, David Hill moonlights as a musical playwright, working from his Prairie Village home. His beef brisket recipe is a family favorite. His play “The Story of the Century” is featured this year at KC Fringe Festival.
JCCC chef apprentice Isaac Dominguez creates a light dish featuring scallops. The shopping list includes a few specialty items, or try the easy substitutions instead. Here is Dominguez’s recipe for Seared Scallop on Escarole and Potato Salad With Vegetable Juice Vinaigrette
Although American-born chefs usually shy away from the word “fusion,” they continue to draw creative inspiration from its melting pot of influences. Even some food we think of as American classics draw on immigrant roots. Global cuisines influence the way we eat in Kansas City.
“Bizarre Foods” host Andrew Zimmern returns to KC to host a cooking demo featuring rabbit at Chipotle Cultivate festival at 3:45 p.m. Saturday at Penn Valley Park. Other featured chefs Michael Corvino, Colby Garrelts, Gerard Craft and Carl Hall of “The Chew.”
Sweet Siam opened in 2,400-square-foot space in Lenexa in 2012. It plans a September opening in the 7,000-square-foot former Thai Place space at 4130 Pennsylvania Ave. It will have a sushi bar that the owner plans to expand in early 2017.
You can’t hide those fingers coated with orange Cheetos dust any longer, Kansas City. A new study has named KC the “snackiest” city in the country. Grab some Twizzlers and munch on the details with us.
Locally made condiments are taking over store shelves and home refrigerators. The creators of Zim’s and Born With Seoul chime in on the increasing number of sauces from local entrepreneurs. Plus recipes using a couple of sauces.
Anne Birney of Admire, Kan., travels the world portraying famed aviator Amelia Earhart. Birney is a top-flight baker and shares her recipe for “cloud” biscuits. The recipe was handed down through the women of her family.
Rollin’ Grocer, a full-service grocery store on wheels, is serving inner-city neighborhoods in Kansas City as a way to combat local food deserts. Operating since March, the business has worked with the community to make sure it is helping low-income families.
Infused waters are hot at supermarkets and bars. Easy DIY infusions add complex flavors to simple syrup, vinegar or alcohol. Prepare our base recipes then add botanicals to create three refreshing summer flavors: Cool and Caliente, Asian Artisan or Berry Good.
Kansas City entrepreneur Steve Nichols enjoys vegetarian dishes with a global perspective. Nichols’ signature dessert is the brigadeiro, a sweet he was introduced to by his Brazilian-born girlfriend. Try his recipe for the popular chocolate confection.