The mind-boggling assortment of flavors Whimsy offers includes S’mores, Bourbon Pecan Praline, and Beet, Blackberry and Balsamic. Savory versions include Gorgonzola With Roasted Grape and Balsamic Topping, and Feta With Olive Tapenade.
Braunschweiger, a traditional German smoked pork liver sausage with a spreadable texture, is the next hot American-made charcuterie. Try Howard Hanna’s popular mousselike version at the Rieger Hotel Grill & Exchange.
You’ll find Lonnie’s Q on a semi-wooded prairie next to an RV park on the outskirts of Topeka. It could be a good place to grow potatoes. Fortunately, Lonnie and Christine Weaver have made their little plot of land in Topeka a good place to cook and eat barbecue.
On Monday, Fiorella’s Jack Stack Barbecue opened its fifth barbecue restaurant in the Kansas City area. The restaurant at the SummitWoods Crossing Shopping Center at 1840 N.W. Chipman Road in Lee’s Summit is the first one built according to its own blueprints.
Peter and Theresa Robinson of Jersey, an island in the English Channel, have opened a bed & breakfast in Kansas City’s artsy West Side neighborhood. The morning menu includes Toad-in-the-Hole and Scotch Eggs.
A good entrée to try on your first visit to Wabash BBQ in Excelsior Springs is the Piggyback Combo with an add-on order of burnt ends. If you’re solo you’ll have take-home leftovers; otherwise, two to four can graze on this combo with ease.
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.