Chow Town

The daily dish on Kansas City's food and drink scene

Bridger’s Bottle Shop and Rye are brewing spring beer dinners

Spring is a great season for beer — baseball season’s in swing, patios are warming up, and American Craft Beer Week is just around the corner.

If you’re into beer pairings, consider toasting some stellar brews — and food — with a beer dinner at Bridger’s Bottle Shop in Westport or Rye in Leawood.

Bridger’s Bottle Shop, 510 Westport Rd., is planning its first beer dinner on April 30 with 4 Hands Brewing Co. of St. Louis. The menu, which you can view here, was designed by chef Andrew Heimburger and Certified Cicerone and general manager Erica Pyles.

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By Sarah Gish. 8 hours ago

Get a Taste of Leawood’s Park Place on Saturday

Park Place, a walkable development at the intersection of 117th and Nall in Leawood, has become a restaurant destination in recent years.

Aaron Sanchez, the celebrity chef from Food Network’s Chopped, opened Mestizo on a corner in Park Place, which is also home to 801 Chophouse, its seafood-centric sister restaurant 801 Fish, RA Sushi, Pig & Finch, Ingredient and Carma, a neighborhood Italian bistro.

Park Place also boasts shops that sell cupcakes ( Cupcake A La Mode), coffee ( Parisi Cafe), tea ( T. Loft) and gelato ( Paciugo Gelato).

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By Sarah Gish. 9 hours ago

Bourbon’s boom and bust

Did you know there’s a serious shortage of Kentucky bourbon whiskey?

Did you also know bourbon can be produced anywhere in the United States as long as the distiller adheres to the United State government’s rules for bourbon production?

Yes, the government has specific guidelines pertaining to the production of bourbon whiskey, America’s native spirit. Think of it this way, all bourbon is whiskey, but not all whiskey is bourbon.

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By DAVE ECKERT. 14 hours ago

Chefs to wage culinary war

Area chefs are preparing for war.

Prep knives will replace bayonets and side plates will substitute for mess kits as celebrity chefs compete in “War Fare: Chow Challenge,” an historically-themed cooking competition on April 30 at the National World War I Museum.

During the war, homefront “Meatless Mondays” and “Wheatless Wednesdays” were encouraged to unite the general public and conserve resources for troops serving “over there.” In the trenches meal options became increasing limited, making hungry soldiers yearn for parcels from home containing chocolate or tinned sardines. Frustrated camp cooks foraged for vegetables, nettles and other local foodstuffs to help stretch the meager rations.

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By JULIENNE GEHRER. yesterday

A tartine is French for sandwich

The French “tartine” is a savvy sandwich standby: a slice of buttered bread topped with whatever you have on hand.

That could be jams, meats or cheeses.

Even better: grilled veggies.

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By JILL WENDHOLT SILVA. 2 days ago

Garden Complements acquires Curley’s Famous Barbecue Sauces

Garden Complements Inc., a North Kansas City-based private-label food processing company, has announced the purchase of Curley’s Famous Barbecue Sauces for an undisclosed price.

The product line was acquired from CHS Inc. of St. Paul, Minn.

Curley’s Original Hickory, Smoky, Mesquite and Hot & Spicy products are distributed through retail, food service and industrial markets in more than 10 states. In the Kansas City area, Curley’s sauces are sold at Wal-Mart, Price Chopper and Sun Fresh Markets. The products are also available through Dillons and Kroger stores.

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By STEVE ROSEN. 2 days ago

Deviled eggs make trendy appetizers

Easter eggs can become a trendy bar food.

How can that be? Hard cooked eggs, whether snatched up after the Easter egg hunt or freshly cooked, are perfect sliced or crumbled in a salad or even used as the basis for your favorite egg salad, but most of us do not consider that trendy.

Deviled eggs, on the other hand, are now a popular dish that you will now find on many restaurant menus.

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By KATHY MOORE. 3 days ago

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About the Blog

Chow Town is the most authoritative take on Kansas City's food scene. The Star’s food and drink experts and a hungry community of guest culinary voices (chefs, bartenders, cookbook authors, a barbecue expert, a culinary student and a personal chef) will offer up a can't-miss daily diet of meaty and delicious tidbits gleaned from all corners of our ever-expanding food scene.

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