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.
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.
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.
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.
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.
Steven Jennings’ service industry background helps him create healthful and palatable flavors for Sustained Juice, his delivery-only, cold-pressed custom juice venture. After working with prominent chefs, he has picked up tips and techniques from bars and kitchens around town.
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.
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.
Chef Carlos Falcon of Jarocho Pescados y Mariscos brings the authentic Mexican seafood dishes of Veracruz to Kansas City, Kan. He learned to cook from his mother, then trained at the Culinary Institute of America. He shares his recipe for Mussels in a Wheat Beer Broth.
JCCC culinary grad Katee McLean taps into her culinary training and her Swedish heritage to create Krokstrom Klubb & Market. The menu includes Scandinavian-style charcuterie, Farm to Market pumpernickel and craft cocktails featuring aquavit.
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.
Buu Gia Nguyen launched his Boo Yah Asian-fusion food truck last August. Nguyen’s family was part of a wave of Vietnamese refugees who settled in the United States in the mid-1970s. He shares a recipe for his signature dish, Boo Yah Lemongrass Pork Chops.
Chef-driven ramen is a top trend for 2016, with several new shops popping up. Shio Ramen Shop chef Patrick Curtis says the dining public benefits from multiple styles of ramen. He will features traditional shio and shoyu broths, as well as fusion options. The noodles will be made on his Yamato noodle machine from Japan.