Porchetta is a traditional Italian dish that consists of layering pork belly with herbs and spices and pork loin, rolling it up, then roasting it in the oven. Jeff Toohey, a second-year student in the Johnson County Community College’s Chef Apprentice and Food and Beverage Management programs, calls his version of this classic dish “Kansas City-fied.”
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Since its invention in 1908, the breaded pork tenderloin sandwich has become a sandwich staple in the Midwest. Even in brisket-loving Kansas City, several cafes are best known for their pork tenderloins. Here are eight places where you can pig out.
Come Easter, Emily Wilcox of Lee’s Summit is inspired to make this Easter Berry Pavlova, which she says "is light and fresh, just like a taste of spring. The thing I love about this dessert is after you make the shell and whipped cream, you can top it with any fruit you prefer."