Union Horse Distilling Co. in Lenexa is finally getting a taste of its straight bourbon whiskey and straight rye whiskey from the charred 53-gallon new oak barrels it filled back in 2011. The longer-aged spirits are showing good balance.
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.
With the thawing of relations between Cuba and the United States, an increasing number of bartenders are heading to the island, eager to get their hands on Cuban rum. Ryan Maybee of Manifesto recently toured Cuba with a group of American bartenders. The trip inspired him to feature the daiquiri at the bar.
The invention of cake mixes has forever simplified dessert-making. “Delicious Dump Cakes,” by local home economists Roxanne Wyss and Kathy Moore, is due out in May. It will features updated flavors, as well as this sneak preview recipe for Brownie Turtle Pecan Dump Cake.
Norma and Phil Thayer originally opened Valley Broasters to serve Broasted chicken, a patented fried chicken. Then Norma’s take on her native Filipino food became the bigger draw, attracting customers within a several-hundred-mile radius. Now the family restaurant is looking to expand to Kansas City.
Eleos Coffee House on Independence Avenue got a makeover in January in the hopes of attracting new customers to try its coffee, soup and homemade pies. Dan Smith thinks the “relational” aspects of coffee culture can promote community transformation.
Tracy Allen is the founder of Brewed Behavior, a coffee consultancy that provides support for producers and roasters and helps improve the stability and quality of life in coffee-growing countries. Allen supplied coffee to the pope on his recent trip to the East Coast.
Brown & Loe is set to open in a historic bank building at Fifth and Walnut in April and is the brainchild of Harry’s County Club owners. Chef James Paul plans to pay homage to Midwestern and Southern comfort food.
The W Bar in Lee’s Summit isn’t exclusive, but the door is unmarked, and a seat at the bar requires a reservation. Bartender Mike Strohm serves updated classic cocktails, including smoked drinks made with a patent-pending device.
Kate and Jesse Brubacher have opened the Myers Hotel Bar in Tonganoxie. Kate hopes to inspire patrons to “transcend the paradigm of bad drinking” with well-prepared craft cocktails served in a relaxed atmosphere. The bar is open Thursday, Friday and Saturday nights.
Chef Howard Hanna of the Rieger fell in love with the food and traditions of hi mother’s native Samoa when he was in his 20s. One of his favorite dishes is a ceviche-type dish called Ota I’a. Use only the freshest fish when making this recipe.
Jyoti Mukharji of Prairie Village started teaching Indian cooking classes as an auction donation for Head Start. Her passion for her native India has spurred her to share her recipes on The Star’s Chow Town blog. She shares a recipe for Mukharji’s Garbanzo Bean Curry With Indian Fried Bread.