Farm to Market Chile Cheese Sourdough Bread is back for the Chiefs’ home opener this Sunday.
“This is kind of our football bread,” says production manager Max Watson.
The seasonal offering will be available in supermarkets until the Super Bowl. The hearty round goes well with soups and chilis served at tailgates and watch parties.
Watson recently created a tasty bruschetta recipe using the bread. The recipe also features bacon jam from Our Sassy Pantry and pickled grapes from KC Canning Co., both local artisan food companies.
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When Watson was through developing the bruschetta recipe, he shared the results with the Crossroad bakery’s nearby neighbor, Extra Virgin. To go with it, bartender Berto Santoro promptly put together a bloody Mary using a KC Canning Co. Watermelon Habanero Shrub.
Then Syvenna Siebert, Farm to Market’s director of marketing and sales, got to thinking the end of tomato season warranted a special BLT on Farm to Market sourdough — and soon their tailgate recipes took a farm-to-table turn.
Farm to Market has been working closely with several local sporting teams, including Sporting KC and the Royals. Now they’re interested in finding a way to serve their bread at Arrowhead.
“It just kind of makes sense for us to go in the Chiefs direction,” Watson says. “It would be cool for our local (NFL) stadium to have a locally produced product. It’s just another way to show we’re KC proud.”
Jill Wendholt Silva is The Star’s James Beard award-winning food editor, lead restaurant critic and blog curator. Reach her at firstname.lastname@example.org or tweet her at @kcstarfood or @chowtownkc.
Chile Cheese Sourdough Bruschetta
Chile Cheese Sourdough from Farm to Market Bread Co.
Our Sassy Pantry Bacon Jam
Balsamic-Pickled Grapes from KC Canning Co
To prepare the bread: Slice Chile Cheese Sourdough about 1/4 -inch thick, brush with melted butter and toast in a 400 degree oven for a few minutes, until crispy and golden brown. Cut each toasted slice into 2-3 bite-size portions.
To assemble the crostini: Spread each slice with bacon jam and top with a few balsamic-pickled grapes. Serve on a platter or cutting board.
Note: In addition to balsamic-pickled grapes, the photo includes pickled ground cherries, which will be released at the Cultivate Kansas City Dig In benefit on Sept. 18. The green tomatoes pictured will be available in specialty food shops around town later this month.
Source: Chef Max Watson, Head Baker at Farm to Market Bread Co.
Makes 1 drink
1 1/2 ounces Tequila Ocho Plata
1/4 ounce Ancho Reyes
1/4 ounce KC Canning Co. Watermelon Habanero Shrub
1/4 ounce fresh-squeezed lemon juice
3/4 ounce tomatillo verde salsa
3/4 ounces tomato juice
3 dashes Pica Diva Hot sauce
2 dashes Habanero Tincture
Pinch crushed pink peppercorn
Pinch truffle salt
Garnish with peppadew, Calabrese pepper and a piece of fried pork belly
Shake all ingredients together. Strain into an ice filled collins glass and garnish.
Source: Berto Santoro, Bar Manager Extra Virgin and President of the United States Bartenders Guild of KC
B: Black pepper bacon from The Local Pig
The Bread: Fresh San Francisco Sourdough from Farm to Market Bread Co