Slow Food Kansas City is excited to announce the final three classes in the Nose to Tail pig butchering series with Chef Alex Pope of The Local Pig butcher shop! We started with the head and now we’re moving towards the tail with each subsequent class.
In each class you’ll learn the individual cuts from each section of the pig and how to utilize all the parts of this flavorful animal. The classes will include a tasting of the parts we are learning to butcher and how to use them. Coffee, sodas, and water will be available.
Summer (July 8th): The Loins. In this class we will learn how to cut bone-in pork chops, boneless pork chops, pork t-bones and walk through
curing pork tenderloins for lomo.
Fall (Sept 9th): The Belly. In this class we will learn how to fabricate a whole pork belly, then cut down to a center cut pork belly. We’ll cover how
to cut spare ribs and cover the steps to curing bacon.
Winter (Dec. 2nd): The Ham. In the final class of the series we will work on breaking the hind leg of a pig downinto smaller pieces, where to cut to
yield hocks, how to inject a ham with brine and talk about the process to make coppa.
This whole series of classes is for Slow Food Kansas City Members only.
Alex Pope is a veteran of top Kansas City restaurants such as The American Restaurant and R Bar. In 2011, Pope was named among the best new chefs in the Midwest by Food & Wine magazine. In addition to his new venture, The Local Pig, he’s the chef for Vagabond Pop-up culinary events. Read this article in The Pitch for more information on Alex and The Local Pig Butcher shop.
Not a member or want to bring a non-member? That’s easy! Join Slow Food KC It’s only $25 for a one year membership. Questions? Contact Liz at lizsccs@gmail.com or 816-809-6518.
A percentage of sales comes to Slow Food Kansas City and the group’s philanthropies.
Did you know Slow Food KC Blend coffee from the Roasterie is available for purchase? Developed by The Roasterie, Slow Food Kansas City Blend is a robust coffee with fruit notes and a smooth finish. This blend, featuring the distinctive red snail Slow Food logo on the label, will be offered for sale in grocery stores and at all Slow Food events. A percentage of sales comes to Slow Food Kansas City and the group’s philanthropies.
If you have not been to blanc burgers + bottles lately it is worth stopping in. The Plaza locations has added a new happy hour and late night menu that includes their new blanc tacos (choose three) fried avocado, carnitas, buffalo chicken, mahi-mahi for only $6.00.
There is also a selection of 2oz burgers (choose three) traditional, pulled pork, cool slider and new school for only $6.00.
I had a chance to try these new items and they are great! They have also added more beers to their already impressive list and offer everything from traditional light favorites to the stout and heavy craft beers.
With great drink special and a yummy selection of appetizers, blanc burgers + bottles is the perfect place to meet.
Happy Hour runs Monday – Friday 3 p.m. – 6 p.m. and Late Night is Monday – Saturday 9 p.m. – close.
blanc burgers + bottles has also made some adjustments to their lunch menu with 9 options to choose from. The quick fix lunch offers a burger with side, soup or salad choice for $8.95. There is also a soup and salad option for only $7.95.
I cannot write this post without including a couple of my favorite picks that I think are a must try.
The Inside Out Burger – Blue cheese stuffed burger, applewood-smoked bacon, onion ring, house-made ketchup + mustard, butter lettuce, onion brioche bun.
I know the chicken caprese is not technically a burger, but that is the great thing about blanc. They have a wide selection of burgers but offer plenty of other choices including vegetarian options. That along with the extensive beverage collection is sure to please any palate!
Country Club Plaza 4710 Jefferson St. Kansas City, MO 64112 816.931.6200
Here is an official press release regarding the newest opening of SPIN Pizza.
KANSAS CITY, MO (May 23, 2012) – SPIN! Neapolitan Pizza will begin serving award-winning artisan food without the gourmet price at its new Lenexa location beginning May 28. Locally owned and operated SPIN! Neapolitan Pizza’s fifth location will open at 9474 Renner Blvd. in the Prairie Center shops. Known for its exceptional food made from fresh ingredients and its eclectic, affordable premium wines, the restaurant will offer seating for 100, a bar, and an outdoor patio that seats 48. On Tuesday evenings during the summer, live family-friendly music will be played on the patio with no cover charge.
“This is a growing area and a great match for SPIN!,” says co-owner Edwin Brownell. “Our location is convenient to both residential areas and businesses that employ approximately 11,000 people. We look forward to becoming part of the neighborhood, serving those who have asked for a SPIN! in this area and new patrons.”
Since opening its first location in 2005, SPIN!® has been awarded “best pizza” by many of Greater Kansas City’s publications. SPIN! recently was named one of the “Rest of the 101 Best Restaurants” in the nation by top foodie website TheDailyMeal.com. Its Margherita Pizza was crowned one of the nation’s best dishes of the year by a national restaurant magazine, and its architecture won Best of Show at the Mid America Design Awards.
SPIN!’s menu is created in collaboration with James Beard Award-winning chef Michael Smith. In addition to a variety of hand-spun traditional thin-and-bubbly crust, rustic whole wheat, and gluten-free stone fired pizzas, SPIN! serves an array of appetizers, soups, salads, signature Panini and Italian deli sandwiches, and gelato ice creams. All of SPIN!’s soups, salad dressings, pizza toppings and ingredients are prepared daily from fresh produce and meats.
SPIN!’s pizza dough is made fresh every day using several types of flour including one specially imported from Italy. All the toppings – such as mushrooms, caramelized onions, tomatoes, artichokes, even chicken sausage and pancetta (Italian bacon) – are roasted each morning in a stone hearth oven. A variety of cheeses are hand grated. The menu features both traditional Pizza Rossa (red pizzas with crushed roma tomato base) and Pizza Bianca (white pizzas with roasted olive oil glaze).
SPIN! serves a variety of affordable premium wines priced well below traditional restaurant prices.
SPIN! also is known for its unique community outreach programs including free weekly bike rides during the summer. Open to all ages and skill levels, the rides will be led by experienced cyclists who emphasize safety. Rides will be held at 6:15 p.m. Thursdays at the Lenexa SPIN! Bike ride participants and their dining companions will enjoy a 10 percent discount on food after the rides.
SPIN! Neapolitan Pizza has locations at 4950 Main in Kansas City, Mo., 1808 N.W. Chipman Rd. in Lee’s Summit, Mo., 6541 W. 119th St. in Overland Park, Ks., and 14230 W. 119th St. in Olathe, Ks. A sixth location is scheduled to open in the Corinth Square Shopping Center in Prairie Village, Ks.
The 3,500 square foot Lenexa location will be open from 11 a.m. to 9 p.m. Sunday through Thursday and from 11 a.m. to 10 p.m. on Friday and Saturday.
SPIN! is owned and operated by Gail and Richard Lozoff and Edwin Brownell, who are experienced in large multi-unit expansion, franchising, and operations.
Award-winning SPIN! Neapolitan Pizza is known for its exceptional, artisan food made from fresh ingredients without the gourmet price and its eclectic, affordable premium wines. SPIN! has been
named best pizza by every major Greater Kansas City publication, one of the “Rest of the 101 Best Restaurants” in the nation by top foodie website TheDailyMeal.com, its Margherita Pizza was crowned one of the nation’s best dishes of the year by Restaurant Business magazine, and its architecture won Best of Show at the Mid America Design Awards. SPIN!’s menu is created in
collaboration with James Beard Award-winning chef Michael Smith. Founded in 2005, SPIN! has four locations with two more under construction in the Greater Kansas City area and has announced its first franchise will be located in Southern California. This is the second national concept created by SPIN! co-owners Gail and Richard Lozoff and Edwin Brownell, who are experienced in large multi-unit expansion, franchising, and operations. www.spinpizza.com.
A selection of white and red wines have been specially chosen to pair with unique food offerings not on the usual menu at Mestizo. Chef Brad Rishmany will educate guests on the food and wine selections throughout the evening. Limited to 40 persons. On the rooftop at Mestizo. Reservations required. 913-752-9025 or mestizoleawood.com
The 11th Annual Village Crawfish Festival takes place on May 12. Hosted by the Secret Order of the Crawdaddies, a group from Prairie Village, the Festival features 600 lbs. of crawfish, a pig roast, red beans and rice, beignets beer and wine, and dancing to party music of local favorite Ernest James Zydeco.
Village Crawfish Festival benefits two important children’s charities: Gillis and Kansas City Young Audiences. Last year, more than 600 people attended the Festival, which raised nearly $10,000 a piece for each of charity
Cost: $40 per person (adults 21+) online ~ $50 at the door.
Includes:
Food: Crawfish, Sausage, Red Beans and Rice, KC Style BBQ Pork, Corn on the Cob, Potatoes, Onions, Mushrooms, Bread & Beignets for dessert.
Beverages: Beer, Wine, Soda and Bottled Water.
Live Entertainment: Ernest James Zydeco
Jamie Milks of Everyday Organic Cookery believes that eating healthy, organic food is something you can do every day and offers products and classes to help you do it too.
Check out this video where I had the chance to catch up with Jamie to taste some of her goodies and get more information about her business.
Since the filming of this video, the building has sold and Jamie now teaches classes at the 64th Street Hy-Vee. You can also order all of her goodies and request special orders online.
Below is the recipe for the cashew butter. I made a batch of my own at home and it is super easy and so delicious.
Roasted Rosemary Cashew Butter
8 ounces raw, unsalted cashews
1 tablespoon coconut oil
1 tablespoon honey
1 teaspoon fresh rosemary, minced
pinch of salt
Preheat oven to 400 degrees. Spread cashews out onto a parchment lined baking sheet and bake for 10-12 minutes, stirring once or twice to prevent burning. Remove from oven and add to a food processor. Turn the food processor on and run until a thick ball is formed, stopping to scrape down the sides of the bowl, as needed. When the thick ball is formed, remove the lid and add the coconut oil and honey. Turn the machine back on. Continue to run until the butter loosens up and it reaches the desired consistency (very spreadable). It may take up to 10 minutes. Transfer the cashew butter to a bowl and stir in the rosemary. The longer the butter sits, the more the flavor will develop.
