Since I began this job, I've earned my Sommelier certificate and completed the rigorous Basic Food Preparation class in the Culinary Arts program at Johnson County Community College. I regularly participate in wine-tastings, cooking classes and visiting-chef dinners.
That experience and education come to bear when I review a restaurant. I follow the same criteria, whether I'm in a cinderblock lunch joint or a swanly suburban restaurant that has been lauded in Esquire or Bon Appetit: Are the ingredients fresh? Are the cooking techniques on the mark? Do the flavors work together or is there a promiscuous use of ingredients? How's the presentation? Is the meal worth the price?
I critique service from the first hello to the thank-yous and good-nights. I work anonymously about 90 percent of the time, so my experiences should be typical of any diner's. I, too, have pet peeves: restaurants that are too cold or loud, servers who dismiss a complaint or disappear after dessert, lousy coffee, overpriced wine.
I write for the consumer, as a consumer on a budget. I try to crisscross the Kansas City area, reviewing a variety of restaurants. Whether I'm eating authentic French cuisine or sloppy Kansas City barbecue, I measure quality and integrity. I look for intangibles, for a sense that the chef cares about the food and takes pride in what comes out of the kitchen.
Food is about more than sustenance. It is about culture and customs. Ultimately, though, my love for food goes back to something more personal and far less remote: to a connection I made more than 30 years ago standing in the dirt on my family's farm.
Submitted by Dale from Prairie Village, KS
Q: When you say "eat local", are you saying eat only at non-franchise restaurants? I used to own two Subway franchises & consider myself local.
Answered 07/18/08 11:37:19 by Lauren Chapin
A: The goal would be to try. That being said, after an 18 mile bike ride two nights ago, I ate a McDonald's cheeseburger and fries. I was needing salt... And I'm speaking mostly of the big, not locally-franchised places. As we all know, it's more complicated than the slogans make it seem.Submitted by Preston H. from Kansas City, MO
Q: Thanks Lauren! I will look forward to hearing where Torpey lands and in the meantime will continue to dine local.
Answered 07/07/08 13:42:29 by Lauren Chapin
A: That's the mantra: eat, drink, shop and cook local.Submitted by Preston H. from Kansas City, MO
Q: Dear Lauren, After reading your April, 2007 review of Swizzle Bistro my wife and I decided to give it a try. We were as thrilled as you were with chef Ryan Torpey's creations. I believe you said, "Ryan Torpey is the best chef you ve never heard of...". Both my wife and I agree and have been raving to our friends about his menu ever since. We were both saddened to hear that just last week, Swizzle decided to close down. I am not sure which lucky restuarant around town has snatched up Ryan Torpey, but could you please tell us where he lands when you find out? Thank you again for your review! Regards, Preston H.
Answered 07/07/08 11:21:08 by Lauren Chapin
A: They called last week to give me a heads up about closing. Lots of local places are hurting - a combination of the economy and the Power and Light District effect. Eat local when you dine out. And the Swizzle folks said they'd let me know where Ryan lands. He's a real talent.Submitted by Carlo Cammisano from Shawnee, Kansas
Q: Hi Lauren! I just wanted to be the first to let you know about our move. We are closing the midtown COPA ROOM on Saturday the 28th of June. We will then RE-OPEN the COPA ROOM at our new Lenexa location (87th and Lackman) in August. We will be celebrating closing all week with the final blast on Saturday night. If you are out and about stop by! I am going to have all my entertainers in putting on one heck of a show! While we are closed for a month and a half my Mom will be working on some new menu items. So our grand opening should be something to mark on your calendar. I will keep you updated! If you have any questions just give me a ring! Carlo
Answered 07/07/08 11:19:54 by Lauren Chapin
A: Best of luck with the move. Look forward to eating your mom's food again in the new locale.Submitted by pete peterman from
Q: Blanch for about 30 seconds, been bowling for two weeks now have me a 190 average, if I get on a league and maintain a 200 it's kingpin heaven for me! We all know I have the beer belly for it! I'll have to quit shaving my head to achieve the Ernie McCracken comb over! I'm thinking about a bowling shirt in the style of Elvis!
Answered 06/17/08 10:19:45 by Lauren Chapin
A: send a photo. Better yet, make a YouTube posting.Submitted by pete peterman from kansas city
Q: when I lived in Germany the trick to a good bratwurst was to boil them briefly before cooking it kept them from splitting.
Answered 06/13/08 11:37:58 by Lauren Chapin
A: Ahhhh. How briefly? How's the bowling going?Submitted by Sarah from KCMO
Q: Another good restaurant has bitten the dust. Vinh Hoa in North Kansas City appears to have shut its doors after only a year. Can you recommend another good place to get bahn mi?
Answered 06/12/08 12:09:43 by Lauren Chapin
A: Was this the place on Burlington? The climate is really tough right now - for all of us. Check out the banh mi at the Asian grocery near the site of the old Jennie's. It's east of City Market on 5th street. There's also a grocery next door to Le Fou Frog that had good banh mi. And I suspect the place in the City market also has them. I'd also check out Vietnam Cafe (both locations) and Cafe Song in Lenexa.Submitted by Pete Peterman from kansas city
Q: Doing good here, you know the trick to having tender casings on your sausage is to blanch then right after you make them. Then let them air dry for about a day, chilled of course. I've taken up bowling me thinks me want to join the PBA. They have cool uniforms!
Answered 06/12/08 12:07:51 by Lauren Chapin
A: But what if they're already made? I found the casings on the sausages I grilled were tender. And even better the day after.Submitted by Dale from Prairie Village, KS
Q: I have a recipe book from Stephenson’s Apple Farm that my wife and I purchased back in the 70’s, but it doesn’t have the recipe for the brisket. I’ve spent many years trying to duplicate recipes of restaurant foods that I love & came up with my own version of Stephenson’s “hickory smoked brisket of beef sandwich with au jus” a few years ago. It's pretty close. Rub entire brisket with vegetable oil & cover both sides with chili powder. Sprinkle on cumin, black pepper, celery seed & a little Lawry’s seasoned salt. Let it set overnight in refrigerator. I then put it in my smoker - with hickory wood for around 8 hours – fat side up. I then put it in heavy duty aluminum foil, sprinkle it with Worcestershire sauce and bake at 275 degrees for another six hours. Seal the foil around the brisket but be sure to leave room for juices to come out. Also, put brisket as high as you can in the oven so the element doesn’t burn it. Au jus is 2 beef bouillon cubes per cup of boiling water, then add juice from brisket to taste. Slice the meat thin & pile on a slice of Jewish rye bread with another slice of bread on top, ladle au jus over it and enjoy. Horseradish goes well with it. P.S. The book has the recipe for Stephenson’s apple fritters & they are great. If anyone wants that recipe I’ll be glad to post it here.
Answered 06/05/08 13:20:53 by Lauren Chapin
A: Dale, You should contact Mary Pepitone,too. For a come into my kitchen.Submitted by pete peterman from kansas city
Q: You big old chicken everyone knows the only thing you don't eat on a pig is the squeal, had any good turkey fries lately?
Answered 06/05/08 13:20:13 by Lauren Chapin
A: Blech. I did eat rocky mountain oysters in denver last year during GABF. They were ok when still warm. but when they got cold.... nasty. How the heck are you?Submitted by Jennifer Boudreaux from Olathe, KS
Q: Hi - I am wondering what restaurants in town serve chocolate souffle. Although I have eaten at most of the fine dining establishments in town, I have never had this dish, and I thought it would be fun to have it for my birthday or anniversary, both of which are coming up in June. Thanks.
Answered 06/02/08 13:51:52 by Lauren Chapin
A: What about EBT or Plaza III? I think Capital Grille also does a souffle. Even Tatsu's is a possibility as is Cassis and Cafe Provence. Happy birthday and anniversary.Submitted by Greg from Overland Park
Q: Thanks for the tip on the pig snoot sandwiches at Jim's Diner, but when you try one, be sure to tell us if you enjoyed it! Back in the '60s, several beer joints would boil them up on Saturdays, but I thought the only place left that sold snoots was The Tenderloin Grill on SW Blvd.
Answered 06/02/08 13:51:03 by Lauren Chapin
A: I'll be sure to let you know. I'm a little nervous about eating one. I know where those noses have been and what they've done with said noses. Kinda like why I'll never eat chicken feet.....Submitted by Dale from Prairie Village
Q: Try www.josepeppers.com
Answered 05/19/08 12:22:02 by Lauren Chapin
A: Thanks.Submitted by Dennis Mancinelli from Stroudsburg PA
Q: Back in the mid 80's to 90's I traveled frequently to Kansas City and particularly Independence. I used to pick a a package of a brisket mix made by Stephensens Aplle farm. I loved using this mix but now understand it is no longer available because the restaurant closed. Do you have any idea where I can find some or know of a substitute?
Answered 05/19/08 12:21:54 by Lauren Chapin
A: Do you remember at all who the manufacturer was? Or do any readers have any suggestions?Submitted by Mark Lopez from Kansas City, Mo.
Q: Who owns Jose Pepper's Bar and Grill Restaurants, and could you tell me all about the company. I googeled it and didn't find any information. Thanks. MJL.
Answered 05/12/08 10:24:08 by Lauren Chapin
A: Not sure. I'd email Joyce Smith, our business reporter who does alot of restaurant business stories. She may know.