Kansas City Restaurant Week Welcomes a New Partner
Gourmets may see Kansas City Restaurant Week as the holiday after the holiday, but it also benefits a good cause. The 2018 event will introduce the first new charitable partner in three years—the Kansas City Community Gardens. A portion of the proceeds will also benefit The Kansas City Regional Destination Development Foundation and the GKCRA Education Foundation.
The weeklong event, running January 12-21, is sponsored for the ninth year in a row by Sysco. As of its early bird registration, they had a record breaking 129 restaurants signed up to participate, with even more pouring in. Each dining location offers set-coursed menus for lunch and dinner at two price tiers—$15 and $33. Restaurant Week continues to be an opportunity for Kansas City chefs to wow patrons and do good at the same time.
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Founding partners Visit KC and the GKCRA look forward to building on the more than $1.75 million that Kansas City Restaurant Week has donated to local charities over the course of the event’s first eight years.
Happy Holidays to the Plaza
Happy Holidays and here’s your present—the new Rye location will be open on the Country Club Plaza by early December! Colby and Megan Garrelts’ popular temple to midwestern cuisine will open in the space formerly held by M&S Grill at 4646 J.C. Nichols Parkway.
The new location will be run by Executive Chef John Brogan, who has been at the helm of the original Mission Farms location for several years. As he transitions to the Plaza location, chef Ryan Williams will be promoted to executive chef for Rye Leawood. While initially the two locations will share a very similar menu, Brogan and the Garrelts are excited to see what menu variations develop as the Plaza location matures.
99 Hops House Gets it To Go
Want more of that rare sour, but don’t want to over imbibe? 99 Hops House Kansas City in the Argosy Casino Hotel & Spa has the solution. They now offer any of its tap beers to go in a Crowler, a 32-ounce aluminum can that guests can fill with the beer of their choice and take home.
The Crowler is the newer, hipper cousin to the growler, the heavy, traditionally-glass container long used by breweries and restaurants as the to-go receptacle for beer to be enjoyed at home. 99 Hops House chose the Crowler for its ability to keep beer fresher and maintain flavor along with its smaller consumable size.
“UV light and oxidation are enemies of beer; light exposure can start to degrade the flavor of beer in as little as a few hours,” said Eric Flanagan, restaurant manager and certified cicerone. “These aluminum cans block the light completely, something even the darkest glass can’t do.”
Any of the restaurant’s 92 draft beers can be poured into a Crowler and sealed tightly using the Crowler sealing machine that effectively clamps the lid to the can, creating an airtight seal and eliminating oxygen from seeping in. The result is that the beer stays fresh for up to four weeks. Crowlers launched in September and are available to-go only.