The Food Issue

Jefferson House B&B in West Side serves ‘British with a twist’ breakfast

The Kansas City Star

Ceramics brought Theresa Robinson from Jersey, an island in the English Channel, to Kansas City. During a ceramics artist-in-residency, Robinson fell in love with the city’s West Side neighborhood and persuaded her husband, Peter, to relocate with her.

They took on an enormous project: remodeling an 1890s Victorian house. Jefferson House Bed & Breakfast was born in July 2013.

Although Robinson continues to create ceramics in a studio behind the house, she also enthusiastically embraces the role of live-in breakfast chef. She rises two hours before guests descend for breakfast to create “British with a twist” fare, as she describes it, made from local, organic ingredients whenever possible.

Some favorites with repeat visitors include Toad-in-the-Hole (Bichelmeyer Meats sausage baked in a black-pepper batter); lemon, ricotta and poppy seed waffles, and fresh scones. But the favorite by far is Scotch Eggs, hard-boiled eggs encased in house-made spicy bulk sausage and breadcrumbs, then baked until crispy.

Although Peter Robinson leaves the cooking to his wife, he often sits at the breakfast table, which is communal by design.

“We want to foster conversation, and we enjoy getting to know our guests,” he says. “We didn’t want three separate tables of people sitting by themselves.”

To enjoy the sumptuous breakfasts, you’ll have to spend the night in one of the three guest bedrooms, each with a bath. Rooms start at $155 per night, including breakfast.

Jefferson House B&B: 1728 Jefferson St.; 816-673-6291; jeffersonhousekc.com; Facebook

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