Bastille Day has always been a big, reservations-required party at Le Fou Frog. But this year’s fete — Ooh La La Land — also celebrates the charming little River Market French bistro’s 20th anniversary. The restaurant and its staff will be celebrating all things French.
Jill Silva and Tammy LjungbladThe Kansas City Star
Ooh La La, Chow Town Live at Le Fou Frog
Chowtown Live pigs out with snoot at Tenderloin Grill
Betty Rae's to unveil new barbecue ice cream flavor with Joe's Kansas City
Make the perfect Brazilian caipirinha
Watch Smoked Creations BBQ prepare ribs for smoking
Heisman Trophy winner Billy Sims opens barbecue restaurant in Overland Park
Chow Town Live at Meshuggah Bagels
Chow Town Live at The Star's Food Truck Friday
How to make a blended burger
Five tips for a successful Memorial Day weekend grill
Kansas City Star food editor Jill Wendholt Silva explores the curious allure of the pig snoot sandwich at Tenderloin Grill on Southwest Boulevard. Manager Juan Vega shows Silva how the sandwich is prepared for those who dare sample.
Betty Rae's Ice Cream owner David Friesen will unveil a new flavor July 16th: barbecue ice cream, made with Joe's Kansas City sauce and burnt ends. Video by David Eulitt, story by Jill Silva email@example.com
Edson Ludwig of Porto do Sul in Overland Park gives pro tips in how to make a Brazilian caipirinha. Some bartenders are taking liberty with the country's national cocktail, which is fine, unless you mess with the muddle.
Ottawa's Smoked Creations BBQ smokes ribs that are worth the hour-long drive south of Kansas City. Co-owners/pitmasters Jeremy Cleaver and Chancy Reims demonstrate how they prepare the ribs for smoking.
Chow Town Live gets "crazy" with Pete and Janna Linde, owners of two Meshuggah Bagels locations, one in Overland Park and one in Kansas City, with a Liberty location in the works. Meshuggah makes crazy-good New York-style kosher bagels by hand.
Chow Town Live edited broadcast: Chef Jamie Purviance of Weber Grill visits The Star's Food Truck Friday to chat with food editor Jill Silva this week. Purviance demos two recipes from "Weber's Greatest Hits": Caponata Bruschetta and Filet Mignon Crostini With Balsamic Onion Jam.
With Memorial Day weekend coming up, Judith Fertig and Karen Adler, cookbook authors of "Red, White and 'Que" (Running Press), demonstrated five tips for a successful grilling at Smoke 'n' Fire in Overland Park.
Chow Town Live visits In-a-Tub, a Northland tradition that's famous for its fried tacos. The Star's Sarah Gish talks to In-a-Tub president Aaron Beeman about the taco shop's history, favorite menu items and, of course, powdered cheese.
After 15 years of leading Johnson County Community College's award-winning culinary team to competitions around the world, chef Felix Sturmer is retiring. Known for teaching the finer points of making terrines, pates and other fancy fare, he shares his favorite places to buy a great loaf of crusty bread.
Donutology in Westport launched a doughnut into space with the help of a helium weather balloon. It soared to 97,000 feet and traveled 253 miles before landing in Illinois. A GoPro camera fixed to a plexiglass wing captured the flight.
Come on a tour as Chow Town Live visits TikiCat, a hot new tiki bar with loads of ambiance, thanks to tiki designer Bamboo Ben. A bartender named Puka Pumba serves up tropical craft cocktails in this secret oasis in the basement of HopCat in Westport.