Weston Brewing Company, which dates back to 1842 and is located in historic Weston, Mo., is making and canning Row Hard alcoholic root beer and Pedal Harder alcoholic ginger beer. Both beverages are sold at the pub and are in national distribution.
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Kathy Moore in Roxanne Wyss with the Electrified Cooks have come out with two new cake mixes that are baked in a slow cooker. The mixes are a Classic Vanilla Cheesecake and the Ultimate Carrot Cake Mix.
Travis Stewart’s job as a bartender feeds his artwork. “When you make a drink, you’re thinking about balance and proportion. It’s a push, pull — but on your palate,” Stewart says as he brushes concentrated Angostura bitters onto an island scene based on a vignette from the parchment label he soaked off a Grand Reserve Barbados Plantation Rum bottle.
Todd Schulte’s artisan soup company is back as Uncommon Stock. Schulte is the former owner of Happy Gillis, where he initially started a soup company, the Happy Soup Eater. But when he opened Genessee Royale Bistro, Schulte put the soup on the back burner. That is until Bill Haw Jr., art gallery owner and a soup lover, decided to partner with Schulte to revive the business and take it to the next level. A revolving menu features globally inspired soups that sell for $11 to $14 a quart.
Beneath Brett Atkinson’s big, burly, tattooed exterior is the 5-year-old boy who still likes to cook his mother, Wilma’s, good food, but with a twist. Among the items he serves from his Wilma’s Real Good Food food truck: meatloaf sliders seasoned with sambal, an Asian hot relish.
Maria and Jose Herrera opened Pepe’s Carnitas, their weekends-only carnitas shop, back in 1998. Most customers enter through the back door, and there is no menu posted at the Argentine neighborhood restaurant. But don’t let that be an excuse for dithering. The regulars who line up early already know what to order: succulent, melt-in-your-mouth shredded pork butt cooked with the skin, ribs and maw ($7 per pound) and lamb ($8 per pound).
You may have already tasted the Colors confections at the Mixx, Chez Elle, Roasterie cafes or Cosentino’s. Co-owners Colleen Kirk and Sarah Rami, both of Kansas City, bake the colorful sweets in an open kitchen inside Opera House Coffee and Food Emporium.
Only Ewe, a plain sheep’s milk yogurt, was introduced by Weston’s Green Dirt Farm last May in all Hen House locations. Now three more flavors join the lineup: maple, blueberry-rosemary and cranberry-peach-ginger. The natural flavorings and cane-syrup sweetener are shipped to the farm’s creamery. There they are added to the yogurt, which has a thinner consistency more similar to kefir than to other commercial yogurts.
Jane O’Hanlon, aka Thirsty Jane, wants to help hosts overcome their fear of mixed drinks. Too often, she thinks, the beverage selection at adult parties is limited to beer and wine because the art of making cocktails went away with tail fins on Cadillacs and Sean Connery as Agent 007.
The artisan toast is served at the Black Dog Coffeehouse. While customers order their usual espresso or latte, Kate Matsch serves as toast master general, slicing sturdy bread into inch-thick slabs and popping them into a double-wide commercial toaster.
To encourage more Kansas farmers to grow veggies, Kansas Rural Center is conducting workshops around the state this year to teach farmers how to erect and use hoop houses, which can extend the growing season as much as three months.
So far only one area supermarket has a bar: Hy-Vee at 95th and Antioch streets in Overland Park. But the chain is opening a bar inside a new store near 151st Street and Blackbob Road in Olathe on April 8. (The current store at 135th Street is being relocated.)
Fred Polzin and Jeff and Maritza Taylor, co-owners of PT’s Coffee Roasting Co. in Topeka, and Kansas City gourmet chocolatier Christopher Elbow want to create co-branded coffee-flavored chocolate bars and sell them at Elbow’s store and a new coffee shop PT’s is opening in the former Crossroads Coffeehouse.