The Star's Jill Silva delves into the finer points of ramen. Her guide: chef Patrick Curtis, owner of Shio Ramen Shop at 3605 Broadway. Shio, the only KC shop that makes its own noodles. You'll want to see how fresh noodles are made and learn about the different broths and toppings on the menu.
The Star's Jill Silva tours the new Q39 South location at 11051 Antioch Road in Overland Park with owner Rob Magee. Magee shares a behind-the-scenes look at the restaurant's butcher room, where he gives tips on how to cook a brisket-Q39 style.
Loren and Cheryl Hill of Overland Park have won 19 grand barbecue championships and the American Royal in 2015, partly with the help of their can cooker, which allows pit masters to cook hotter and faster. They’ll be back to tackle the American Royals again this Labor Day weekend.
Visit the test kitchen where Joe's Kansas City Bar-B-Que founder Jeff Stehney and culinary director Cary Taylor develop and taste menu items for the new County Line Ice House scheduled to open in the Power and Light District in February 2018.
Chef John C. Smith opens EJ's Urban Eatery in the West Bottoms. The Meat and Three concept is a style of restaurant popular in the South. Diners can choose from several meat choices and add up to three vegetable side dishes. EJ's serves breakfast, brunch and lunch.
Megan Day, a barbecue pro from Lee's Summit, beat Boston restaurateur Andy Husbands to win round one of Food Network's "Chopped Grill Masters." Day will appear on the finale of the five-part series, which airs at 9 p.m. Aug. 29.
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.
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.
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.