Below is information from a press release regarding Kansas City Restaurant.
Food enthusiasts will once again have the opportunity to experience hundreds of menus from hundreds of different Kansas City chefs during the third annual Kansas City Restaurant Week presented by Quintessential Wines and Young Beverage Company, January 20 – 29, 2012. The second annual Kansas City Restaurant Week in 2011 featured 101 restaurants, making it one of the most notable restaurant weeks in the country compared to markets of similar size.
The 2012 Kansas City Restaurant Week will highlight a variety of cuisines with hundreds of menus for lunch and dinner that will be created by participating restaurants’ chefs and culinary staff. The prix fixe menus will offer various courses for lunch and dinner at $15.00 and $30.00, respectively. Ten percent of each meal will again be donated to Harvesters – The Community Food Network, helping fight hunger in the Kansas City metro area. Last year, Kansas City Restaurant Week raised nearly $80,000, which translated to 400,000 meals provided to the hungry in Kansas City.
Restaurants from throughout the entire Kansas City area are featured in 2012 Kansas City Restaurant Week, providing diners the option to stay close to home or work or to venture beyond their neighborhoods for a new dining experience. As of November 7, 2011, a total of 90 restaurants were already enrolled in the 2012 event – a 260 percent increase from enrolled restaurants at the same time for the 2011 event. A complete list of participating restaurants is available at www.kansascityrestaurantweek.com. The list is continually updated as new restaurants enroll. The list also incorporates online reservations via www.opentable.com for participating restaurants offering the service. The prix fixe lunch and dinner menus of participating restaurants can also be viewed. Diners can find regular menu sneak peeks by becoming a Kansas City Restaurant Week fan on Facebook. Kansas City Restaurant Week is also on Twitter at @RestaurantWeek.
Bluestem: The Cookbook. This cookbook which hit shelves earlier this months is the creation of Chef Colby Garrelts a repeated nominee for the James Beard Award for “Best Chef Midwest,” and highly respected pastry chef Megan Garrelts.
This Culinary power couple who call Leawood home, are chefs and owners of Bluestem Restaurant in Westport, and Executive Chefs at Trezo Vino in Park Place.
With the use of many local and seasonal ingredients, the book has over 100 recipes and is divided into four seasonal sections, each including recipes for appetizers, pasta dishes, dishes from the sea, dishes from the land, and of course desserts. Every recipe showcases local, Midwestern ingredients and artisan producers, which are also profiled in the book. Breathtaking photos from food writer and photographer Bonjwing Lee capture the simple beauty of Bluestem’s composed dishes.
The cookbook is available at the restaurant, Rainy Day Books in Fairway, KS, Amazon.com and additional online and retail outlets.
Below are couple of recipes from the cookbook courtesy of Colby and Megan.
cranberry floats
I don’t naturally take to cranberries. Even when helped along by some sugar, the flavor is often too tart and tannic for me. But I do love the color of cranberries. They provide a cheery blush to the otherwise rusty fall landscape. In this recipe, I round out the flavor of cranberries with orange and spices (and sugar). With a splash of sparkling wine, it becomes a lively, crisp end to an autumn meal. You can also serve the sorbet by itself.
Serves 4 to 6
1 vanilla bean, halved lengthwise
2 cups sugar
4 cups water
2 cups cranberries
Juice and peel (pith removed) of 1 orange
1 teaspoon vanilla extract
2 cinnamon sticks
4 star anise
2 teaspoons freshly squeezed lemon juice
Champagne or dry sparkling wine, for serving
Using the tip of a small knife, scrape the vanilla seeds out of the pod halves into a medium saucepot. Add the vanilla bean pod halves, sugar, 2 cups of the water, cranberries, orange peel and juice, vanilla, cinnamon sticks, and star anise and bring the mixture to a boil over high heat. When the cranberries begin to pop, lower the heat to medium-high and continue to cook for another 5 minutes. Remove from the heat and let the mixture cool slightly. Remove and discard the vanilla pod halves (or reserve for other use), orange peel, cinnamon sticks, and star anise.
Pour the remaining contents into a blender. Holding the lid firmly with one hand wrapped in a kitchen towel, blend the mixture on high speed until liquefied. Strain the sorbet base through a fine-mesh sieve. Stir in the remaining 2 cups of water and the lemon juice. Chill the base for at least 4 hours, or preferably overnight. Churn the chilled base in an ice cream maker according to the manufacturer’s instructions. Freeze the sorbet for at least 2 hours before serving.
Using a small melon baller or a ½-teaspoon measuring spoon, scoop 3 balls of sorbet into a tall shot glass. Top the glass with Champagne and serve immediately with
spicy fig cake
I’m convinced that people who bristle at fruitcake have never had a good one. This recipe will change their minds. Moist and soft, this is the antithesis of those dense bricks that modern mythology has us passing annually from family to family like a hot potato. I particularly love the meaty pieces of dried figs, the seeds of which give this cake a bit of crunch. This cake can also be served simply cut into slices. It needs nothing more than a dollop of fresh whipped cream and a cup of tea. Wrapped tightly in plastic wrap, this cake will keep for up to 3 days. Wrapped in multiple layers of plastic wrap and stored in the freezer, it will keep for up to 3 months.
Makes one 9-inch loaf
10 ounces dried figs
1 cup ginger liqueur or brandy ½ cup
(1 stick) unsalted butter, softened
¼ cup packed light brown sugar
¼ cup granulated sugar
4 large eggs
1 vanilla bean ¼ cup sour cream
3 tablespoons orange marmalade or apricot jam
2 tablespoons honey
1 teaspoon vanilla extract
Zest of 1 orange, grated with a Microplane zester
2 teaspoons grated fresh ginger
1 teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
1⅛ cups cake flour
½ teaspoon salt
Confectioners’ sugar, for dusting
Soak the dried figs in the ginger liqueur overnight, covered.
Preheat the oven to 350°F. Butter the loaf pan.
Drain the figs, reserving the liqueur, and dice the figs.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugars together on medium-high speed until fluffy, about 3 minutes. Scrape down the bowl with a spatula. With the mixer on medium speed, add the eggs one at a time until incorporated. Scrape down the bowl once more.
Slice the vanilla bean in half lengthwise. Using a small knife, scrape the seeds from the vanilla bean into the batter. Add the sour cream, marmalade, honey, vanilla, zest, fresh and ground ginger, allspice, and cloves and mix well. Scrape down the bowl.
With the mixer on low speed, mix in the cake flour and salt until just incorporated.
Scrape down the bowl and fold in the drained figs.
Pour the batter into the prepared loaf pan. Rap the pan firmly against the counter to remove any air bubbles. Bake the loaf for 40 to 45 minutes, until the surface cracks and a toothpick inserted into the center comes out clean.
Using the tines of a fork, prick the top of the cake all over. Pour the reserved liqueur from the dried figs over the top, letting it seep into the cake.
Allow the cake to cool completely. Flip the pan over to release the cake. Trim the cake with a serrated knife, removing the domed top and shaving the sides and bottom to create a block with squared edges. Slice the block into ½-inch-thick slices and cut each slice into thirds for petits fours–size pieces. Dust them with confectioners’ sugar and serve.
Below is information from the official press release regarding the 2012 Restaurant Week.
Kansas City, Mo. – Food enthusiasts will once again have the opportunity to experience hundreds of menus from hundreds of different Kansas City chefs during the third annual Kansas City Restaurant Week presented by Quintessential Wines and Young Beverage Company, January 20 – 29, 2012. The second annual Kansas City Restaurant Week in 2011 featured 101 restaurants, making it one of the most notable restaurant weeks in the country compared to markets of similar size.
The 2012 Kansas City Restaurant Week will highlight a variety of cuisines with hundreds of menus for lunch and dinner that will be created by participating restaurants’ chefs and culinary staff. The prix fixe menus will offer various courses for lunch and dinner at $15.00 and $30.00, respectively. Ten percent of each meal will again be donated to Harvesters – The Community Food Network, helping fight hunger in the Kansas City metro area. Last year, Kansas City Restaurant Week raised nearly $80,000, which translated to 400,000 meals provided to the hungry in Kansas City.
Restaurants from throughout the entire Kansas City area are featured in 2012 Kansas City Restaurant Week, providing diners the option to stay close to home or work or to venture beyond their neighborhoods for a new dining experience. As of November 7, 2011, a total of 90 restaurants were already enrolled in the 2012 event – a 260 percent increase from enrolled restaurants at the same time for the 2011 event. A complete list of participating restaurants is available at www.kansascityrestaurantweek.com. The list is continually updated as new restaurants enroll. The list also incorporates online reservations via www.opentable.com for participating restaurants offering the service. The prix fixe lunch and dinner menus of participating restaurants can also be viewed. Diners can find regular menu sneak peeks by becoming a Kansas City Restaurant Week fan on Facebook. Kansas City Restaurant Week is also on Twitter at @RestaurantWeek.
BeerKC presents the inaugural Strong Ale Beer Fest, an ode to bold ales. The festival takes place on Saturday, November 12 from 1pm – 5pm at the McCoy’s parking lot, a benefit for AIDS Walk Kansas City.
The festival will feature 30 strong beers from breweries across the United States. Attendees will receive a commemorative tasting glass and enjoy the opportunity to mingle with the brewers and creators of the beers being poured.
Tickets are $30 in advance and $35 at the door. Click here to purchase your ticket.
You know how it goes when dining out; I do it all the time.You say to yourself “I am going to order something healthy and not blow my daily calorie intake for the day.” But then you see all of the offerings on the menu…..flat bread pizzas, pastas, salads, steaks and don’t forget cocktails and desserts. Boom, before you know you have consumed a whole day’s worth of calories in one meal, until now….
Get ready Kansas City to indulge in some amazing upscale food without feeling guilty. Seasons 52 a fresh seasonal restaurant where all offerings on the menu are 475 calories or less, opens November 7 on the Country Club Plaza.
I had the chance to try a Seasons 52 while traveling in Dallas a few months ago and just attended a preview event at the new Kansas City location. I was impressed both times and am thrilled they are opening here.
The evening at the new Kansas City location started with a tour of the restaurant where I found the atmosphere to be elegant and inviting. The decor consist of warm lighting with wood and stone accents. The use of spices and grains in mosaic patters along the walls and tables are unique and reiterate the fact that healthy and low calorie food can be full of flavor and that only the finest ingredients are used in the dishes at Seasons 52.
Next came the opportunity to meet Master Sommelier George Miliotes who is one of 180 Master Sommeliers worldwide.
Seasons 52 offers over 100 bottles and 80 of them are available by the glass. They also have infused spirits using fresh and seasonal fruits that make up an impressive low calorie cocktail list.
Last was dinner. It included several courses each paired with an amazing wine. As each course was served, Mr. Miliotes gave some insight about that wine and head chef Clifford Pleau described the dishes noting the origin of the ingredients and other interesting facts.
The flatbreads we tried were the Artichoke and Goat Cheese with Leaf Spinach, Balsamic Onions and Roasted Red Peppers and the Chipotle Shrimp with Roasted Poblanos, Grilled Pineapple and Feta Cheese.Seasons 52 spend 8 months perfecting the flatbread recipes and the persistence has paid off.The crispy crust and combination of ingredients go perfect together.
Other courses included:
Rushing Waters Trout and Haas Avocado
Organinc Salmon and Lemongrass Sea Scallop Roasted on a Cedar Plank
Salinas Organic Field Greens with Grilled Portobello Mushrooms and Toasted Pistachios and Truffle Dressing
Sonoma Goat Cheese Ravioli with Roasted Garlic, Basil and Organic Tomato Broth
Mesquite-Grilled Piedmontese Sirloin and Manchester Farms All Natural Quail with Mashed Sweet Potatoes and Bourbon Chili Glaze
Mini Indulgences
The food at Seasons 52 is amazing and unbelievably delicious and the Mini Indulgences are the perfect sweet treat. Be sure to mark your calendars for November 7 and make reservations to indulges without the guilt.
If you have a great food find in KC you think I am missing, email me.
This recipe uses canned Red Gold Tomatoes, and all though I love supporting local and using fresh ingredients when I can, these tomatoes are perfect when those products are not available. Red Gold Tomatoes is a family owned Indiana-based company around since the ’40s focused on growing local in the Midwest where true seasons impact the flavor of tomatoes. The tomatoes are grown on numerous farms in Michigan, Ohio and Indiana. All of their tomatoes are picked and canned at the peak of flavor so you get the taste of summertime tomatoes all year long.
The folks over at Red Gold graciously sent me a package that included some cans of tomatoes along with a recipe book, a reusable shopping bag and some other goodies. With the weather cooling off, I decided it was the perfect time to make some soup. With the tomatoes already in hand, I looked to see what else I had lying around and in the pantry and freezer and created this recipe.
It ended up being so good I had to share it with you and give you the chance to try the tomatoes for yourself. Up for grabs is a Red Gold Gift Pack for you. To enter please “like” What You’re Missing KC! and Red Gold facebook and “follow” on Twitter @WYMKC and @RedGoldTomatoes. Then comment below on whether you have tried any Red Gold Products before. Winner will be drawn by random.org on Friday, November at 3:00 p.m. Winner will be contacted via email so be sure and leave an email address.
Beef Enchilada Soup
2 Pounds Ground Beef
1 Red Pepper, chopped
1 Green Pepper, chopped
1 Onion, chopped
1 Clove Garlic, minced
1 14.5 Ounce Can Red Gold Diced Tomatoes
1 14.5 Ounce Can Red Gold Petite Dice Tomatoes with Green Chiles
1 16 Ounce Jar Enchilada Sauce ( I use Frontera Classic Red Chilie)
1 15.25 Can Corn
1 11.5 Ounce Can V8 Tomato Juice, or 1 ½ Cup Regular Tomato Juice
1 15 Ounce Can Black Beans
1 15.5 Ounce Can Kidney Beans
2 Tablespoons Chili Powder
1/3 Cup Brown Sugar
Salt to taste
In large stockpot on medium high heat, cook ground beef until no longer pink. Drain and return to pot. Add in peppers, onions and garlic and cook until tender. Add in remaining ingredients. Mix well to combine. Reduce heat and let simmer 15 to 20 minutes.
This soup is so easy and only uses one pot so clean up is a breeze. Enjoy it all fall and winter long!
Serve with grated cheese and sour cream if desired. Our family also likes a splash of Balsamic Vinegar.
Makes 8 servings.
For more information on Red Gold check out this video or visit www.redgold.com.
