Summer Fun Series at Urban Table and Taco Republic

The Bread & Butter Concepts (BBC) restaurants Urban Table and Taco Republic have dates for their 2014 Summer Fun Day series.

The events, scheduled for Saturdays and Sundays from late May through July, will consist of live music, food and drinks in a festive outdoor atmosphere.

The highly successful Patio Opening Parties that each BBC restaurant threw earlier in the spring inspired the Summer Fun Day series. Like those parties, each Summer Fun Day event will be planned around a theme, and is intended to help bring community together in a festive atmosphere.

The Full Summer Fun Day schedule follows:

Urban Table: May 25, June 8, July 5, and July 19th

Taco Republic: June 1, June 15, July 5, and July 27th

All events will run from 3pm to 6pm.

For further information, find the restaurant websites online at BreadnButterConcepts.com, and follow them on Facebook and Twitter at: Urban Table: Facebook.com/

UrbanTableKC and @UrbanTableKC; Taco Republic: Facebook.com/TheTacoRepublic and @TheTacoRepublic

 

BREAD & BUTTER CONCEPTS (BBC) is a locally owned and operated restaurant group based in Kansas City, Missouri. BBC presents modern dining options to the Kansas City metro area through creating restaurants that are relaxing while remaining energetic and exciting. The menus show a commitment to culinary excellence created by chefs whose passions for flavor are comparable to the greatest names in food. Efficient service, a soothing vibe, and outstanding cuisine are to be expected at each of the restaurants: Gram & Dun, BRGR Kitchen + Bar with two locations, Urban Table, Taco Republic, and Taco Republic Truck. For more info go to breadnbutterconcepts.com.

Ingredients

For the shortcakes:
1 3/4 cups all-purpose flour
1/4 cup plus 1 tbsp Wholesome Sweeteners Fairtrade Organic Sugar (divided use)
2 tsp baking powder
1/2 tsp salt
1 stick chilled unsalted butter, cut into small cubes
1 large cage-free organic egg
1/3 cup plus 1 tbsp buttermilk (divided use)
1 1/2 tsp pure vanilla extract, preferably Mexican
1/4 cup grated semi-sweet or Mexican chocolate
For the topping:
1 qt strawberries, hulled
1/4 cup plus 2 tbsp Wholesome Sweeteners Fairtrade Organic Sugar, divided use
1 to 1 1/2 cups heavy (whipping) cream
Wholesome Sweeteners Fairtrade Organic Powdered Sugar, for garnish

Directions

To make the shortcakes: Preheat the oven to 400°F. Measure the flour, 1/4 cup of the sugar, the baking powder and the salt into a food processor. Scatter the chilled butter evenly over dry ingredients. Pulse the processor 10 to 12 times (1-second pulses) until the butter is in tiny bits. Add the egg, 1⁄3 cup buttermilk, vanilla and grated chocolate. Pulse the processor 7 to 8
times until the soft dough just comes together.
Turn out the dough onto a well-floured board and press together to form a disk that is ¾ inch thick. The dough will be very moist. With a floured 3-inch biscuit cutter, cut out 4 biscuits. Transfer to a rimmed baking sheet lined with parchment paper. Gently bring the scraps back together and pat out the dough again. Cut two more disks and transfer to the baking sheet. Brush tops with the remaining 1 tablespoon of buttermilk, then sprinkle with the remaining 1 tablespoon sugar. Bake for about 18 minutes, until the biscuits are lightly browned. Cool.
To fill and serve: Thinly slice the strawberries and scoop into a medium bowl. Gently mix in 1/4 cup of the sugar. With an electric mixer, beat the cream and remaining 2 tablespoons sugar (using the whisk attachment if available) until the cream holds soft peaks.
Just before serving, split each biscuit as you would a bagel. Top the bottom layer with a generous dollop of whipped cream, spoon on a portion of the strawberries (and any of their juices), then set the top in place (or off slightly off to the side, to show off the strawberries more). Sprinkle with powdered sugar and you’re ready to serve.