As part of the citys ongoing wellness program, registered dietitian Kathy Barry finds or creates easy, healthy and budget-conscious recipes to cook on the government access channel. Time to Be Well is filmed by city employees at the demo kitchen in the newly opened University of Missouri Extension offices in the River Market.
Imagine arriving home from a trip to find the washing machine had leaked behind a wall, causing oyster mushrooms to sprout from the carpet of your Overland Park apartment. Nora and Matt Trammell turned that misfortune into Trammell Treasures Mushroom Farm. Less than a year ago they started intentionally growing mushrooms in a pop-up greenhouse set up in the apartment’s master bedroom. By fall they were so successful they moved their operation to a 20-acre farm outside Chilhowee, Mo.
While baked empanadas are the signature item at KCK’s Mi Antojo Pastes & Empanadas, another best-seller is the pan de yuca, gluten-free, cheesy yuca bread balls that sell for three pieces for $3.49.
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.)
In early October, Yummy’s Choice installed 100 solar panels on the rooftop of the 39th Street commissary kitchen. The popular small-batch hummus is still made under the supervision of the ever-ebullient chef Yahia Kamal, but now the processing equipment, as well as heating and cooling systems, are powered by solar energy.
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.
“Ca Va’s purpose is to bring champagne and sparkling wine to people in an accessible way,” says Justin Norcross, Ca Va’s general manager. “We’re here to let people know that champagne isn’t just for those who want to christen their yachts.”
Craig Adcock may be best-known for Jude’s Rum Cake, but he has been getting some off-season love as the laid-back host of Table Ocho, his own supremely casual twist on the chef’s table. The meals are designed for eight friends, several couples or a mix-and-match group of strangers.
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.
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.
Cookbook author Donna Schwenk prepares cultured food daily. But Schwenk’s “cultured” isn’t highbrow or refined; it’s fermented and alive with good bacteria. Foods such as kefir, sourdough breads and sauerkraut are rich in probiotics that aid in digestion and overall health.
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.
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.
Russ Constans started his company with cold soups. But at the urging of a store manager at Hy-Vee, when winter came, he added two varieties of chili to his lineup.
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).
The specialty foods company behind Parisi Artisan Coffee, has expanded from storing and distributing artisan cheese in its warehouse in Kansas City’s underground storage complex to aging it. The new cheese line is a collaboration with respected, award-winning Fiscalini Farmstead Cheese of Modesto, Calif.
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.
Spike Nguyen and Jessie Vo’s contemporary Vietnamese-French bistro iPho Tower, opening in midtown in mid-March, might be considered the sleek yin to the yang of their 3-year-old Pho Hoa Noodle Shop and its green graffiti walls and tiki-esque touches on Independence Avenue.
Bill Denney has been selling pimento cheese at farmers markets since the end of last summer, and in that short time he has discovered that about half of Kansas Citians seem to have grown up with the spread.
Once a month, the Brazilian market/snack bar Taste of Brazil, offers an all-you-can-eat feijoada buffet for $12.95 per person, dessert included, at Farm to Table Kitchen in City Market.
Ray Rome’s Hoganville Family Farms uses the same method to make its sauerkraut that Rome learned as a kid. The German recipe his family used, handed down through generations, called for cutting the cabbage by hand and letting it ferment for 10 days to two weeks in clean trash cans, then packing it into jars and canning it using the hot-water bath method.
In January, the fourth-generation, family-owned business out of Stockton, Mo., got a gourmet seal of approval from the Good Food Awards in San Francisco. The ceremony recognizes the country’s best artisanal food products, including top-flight beer, cheese, chocolate, confections, coffee, pickles, preserves, charcuterie and oils. Winners are selected from 1,450 entries from all 50 states in a blind taste test.
KC Beer Blog is run by three guys and a woman. “Our goal is to make the craft brew community bigger and better. The more craft beer we drink, the more we will get here,” says contributor Jay Aber.
We asked pastry chef Carter Holton to create a Midwestern farm scene on a plate using food. “Farm country is not always breathtaking,” he says. “But every place has its own beauty; you just have to look for it, so I thought about the varying hues and tones from field to field.”
Anthan Swearingen is rallying his classmates around ramen — yes, the inexpensive Japanese noodle soup with the tiny foil flavor packet that sells for about 30 cents a package. A year ago the senior at Shawnee Mission Northwest High School started the Ramen Club. His unifying motto: “Where there is ramen, there are new friends.”
James Beard award winner Colby Garrelts is such a fan of Pabst Blue Ribbon, the blue-collar brew that started the yard beer craze a couple of years ago, that he decided to offer it to customers at his Leawood restaurant, Rye, on tap, along with Miller High Life and Coors.
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.
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.
Brent Anderson has helped to define some big brand names emerging on the local food scene: Glace, Julian, Collection, Belfry, Lulu’s Thai Noodle Shop and Dolce Bakery, to name a few.
When it comes to local food, theres more to the story than farm-to-table. In the restaurant kitchen and, more recently, behind the bar, the best Kansas City chefs, restaurateurs, bartenders and artisan food producers are feverishly redefining Midwestern cuisine, ingredient by ingredient.
The owner of the former Cafe Allegro paved the way for the local food movement.
The coffee company’s cup is overflowing, with a new cafe inside its factory, an eye-catching rooftop airplane, a budding event business and a bakery under consideration.
Paella is considered the national dish of Spain, but there are as many varieties of the rice, vegetable and seafood/meat specialty as there are Spanish states. Here’s the recipe for chef Carmen Cabia’s version, served from her 1961 food trailer.
Gray, of the Pellet Envy team, has named his line Eat Barbecue. The products are sold at select area Price Chopper stores.
The $13 million academy will house five culinary labs, a glass-walled innovation kitchen and a 75-seat demonstration kitchen in a culinary theater.
The book includes Kansas City entries like Bad Seed Urban Farm and Local Pig, as well as lesser known nearby growers such as Prairie Birthday Farm in Kearney, Mo., which supplies heirloom and native fruits and vegetables to local restaurants.
Layer cakes by co-owner Mark Wingard sit atop the counter under cake domes. Wingard has made the grapefruit cake recipe — originally from the Brown Derby, a chain of restaurants started in 1920s Los Angeles — his own. Here’s the recipe.
Former JJ’s servers Kevin Fossland and Martin Diggs are seeking out stories for a 90-minute documentary on the barbecue capital of the world.
Mother and daughter owners Vicki and Natasha Goellner were determined to protect the artisanal nature of their business when they decided to split the production and retail parts of their business, leasing a storefront on the Country Club Plaza and production space in Waldo.
James Beard nominee Colby Garrelts is sharing his popular chicken recipe that has diners clucking. Rye fries 1,000 pounds of fresh, organic, free-range Amish hens from Ohio every week. The dish has been so well-received that Garrelts says they are considering adding another fryer to the kitchen.
Anton’s is a laboratory for local food production. You’ll find pots of fresh herbs under grow lights, trellises of spinach and 600 tilapia destined to become fish tacos.
Deviled farm-fresh eggs with smoked salmon, brick oven pizzas, a Caesar salad and “Perfect Nachos” are some of Kelli Daniels’ other offerings at the West Plaza hangout.
To earn the title of master cicerone, Witte put his encyclopedic craft brew knowledge and keen palate to the test. The grueling two-day affair included 10 hours of written questions, two hours of oral questions and two hours of beer tasting and evaluation.
Guerric Letter, a monk, priest and the assistant kitchen manager at the abbey, offers up the recipe for this devilishly good treat that was handed down to him by a childhood neighbor from Black Creek, Wis., where he grew up the youngest of 11 children.
Chef Scott Welsch’s funky cafe across from the Roasterie factory is in an unlikely neighborhood of warehouses, businesses and a few modest homes. But last year’s opening of the Roasterie factory café drew in droves of downtown office workers and artists hungry for his fresh, from-scratch food.
The company’s ketchup comes in 12 flavors, including Thai ginger, smoked serrano, grill smoke, applewood, alderwood and even black truffle.
The charcuterie and meat shop in the East Bottoms lets class participants wield a knife as they learn to dismantle a hog. Sausage-making classes are also offered.
Slow Food Kansas City networks with other local food nonprofits.
Ernesto Peralta, owner of the gourmet burger restaurants, wants to see his condiment in every refrigerator. More products are coming and will be in stores in coming months.
Rawxies — a cross between “raw” and “foxy” — are oat-based, heart-shaped snacks are aimed at the mainstream consumer looking for a healthy indulgence rather than a Clif-style energy bar power lift.
When you have your own restaurant, you can only hope for a signature dish that successfully connects with people, Ryan says. Chilaquiles arent usually found on local restaurant menus, but are Mexican soul food that can be eaten anytime of the day or night.
The chocolate bar line has six flavors. Coming up are candy bars that mimic Butterfingers, Snickers, Milky Way and Crunch bars.
Greg Madouras is owner/operator of the full-service meat store next door to Gomer’s, where the service and atmosphere feel like times gone by and all the beef is antibiotic-free.
It sounds like a joke: So there’s this guy in Overland Park making French wine with grapes from his own vineyard. Only it’s true.
Just named 2013 Bartender of the Year, Maybee, who specializes in craft cocktails with fresh, house-made ingredients, is also the only person with the BAR masters certification, similar to a master sommelier, through the mixology industry’s Beverage Alcohol Resource.
The restaurant has one of the most alluring bars in Kansas City. Owner Richard Ng has helped develop signature cocktails based on traditional Chinese ingredients
Brad Harsha’s Primo Tap system works much like beer lines. Wine is pushed out of a cask through tubes and dispensed through a tap. As the wine level drops in the cask, nitrogen gas fills the space to prevent the wine from coming into contact with oxygen, so the last glass tastes the same as the first.
Haus co-owner Desmond Carr learned that many brews he was interested in had extremely limited availability. Instead of turning down interesting beers that could not be purchased in large enough quantities to put on the permanent menu, Carr brings in one scarce beer a month and sells it for $5 a glass until it runs out.