by Sharm | May 14, 2011 | Articles
Of course you know by reading this blog that I like to eat! I also really like to cook and I one of my goals for this blog is to showcase more recipes that use some local products in them.
This recipe uses local Firebug Grill’n BBQ sauce made by Shannon Kimball of Lee’s Summit. It also uses local flour from Heartland Mill and Olive oil from the Tasteful Olive.
Crisp Rosemary Flatbread Crust:
1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil
Firebug BBQ Sauce to taste
Pizza Toppings:
2 cups Grilled Chicken Strips
1 Red Onion, thinly sliced
Shredded Colby Jack Cheese to taste
Firebug BBQ sauce to taste
Preheat oven to 450°F.
For Crust:
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Roll out on a sheet of parchment paper into a rectangle (shape can be rustic; dough should be thin). 
Spread a thin layer of Firebug BBQ sauce over rolled out crust. Leave rectangle on parchment and place onto baking sheet and par- bake until pale golden 6- 8 minutes.
For Topping:
Sauté Grilled Chicken Strips add BBQ sauce to taste and toss to coat. Spread evenly over par- baked crust. Drizzle separate skillet with olive oil and sauté onions until caramelized. Spread caramelized onions over chicken, top with desired amount of cheese. Bake 8 to 10 minutes or until crust is golden brown and cheese is melted.
This sauce is a bit on the sweeter side and has a hint of cinnamon. Kimball has been making his sauce for about 3 years and has won numerous awards. Firebug Grill’n Sauce can be purchased at A Thyme for Everything, Lee’s Summit Hy-Vee stores, Cockrell’s Mercantile and R.A. Long’s, in addition to several other Kansas City metro area stores. For more information, or a complete list of stores, visit www.firebugbbq.com.
If you have got a great local food find in Kansas City, email me.
In Good Taste,
Sharm
by Sharm | May 7, 2011 | Articles
The Story of Story
Chef Carl Thorne-Thomsen grew up in Connecticut and graduated from Cornell with a degree in English Literature. He lived in that area until the mid-nineties and then moved to Wichita to attend a Masters of Fine Arts program at WSU in creative writing. While in Wichita, he stayed busy writing short fiction, long fiction, poetry and plays. Soon that passion was replaced by an interest in food and he taught himself enough about cooking to land a job at a small gourmet food store/cafe/espresso bar. There he met his future wife Susan, who also happened to be one of the owners. After three years the couple moved to Kansas City and started a family. Thorne-Thomsen worked as a line cook at 40 Sardines for the next three years. In 2007, when Chef Michael Smith opened Michael Smith Restaurant in the Crossroads, Smith hired him as chef de cuisine and he ran the kitchen there and then at Extra Virgin when it opened for three years.
Thorne-Thomen started actively working on the concept in December of 2009. In August of 2010, Susan found the Prairie Village location and the time came to turn this “story” into a reality.
Story is set to open later this month and I recently had the chance to meet up with Chef Carl Thorne-Thomsen and his wife Susan to get a sneak peek at what to expect.
The space for Story is in the Shops of Prairie Village and the layout is sleek and modern with a great patio area. Thorne-Thomsen envisions Story to be elegant and upscale, but also a neighborhood place that is ultimately accessible, relaxing and enjoyable. Story will be a perfect place whether you are looking for a memorable night out or a place to relax for an hour after work.
Intertwined with the sleekness of the trendy color scheme, décor and unique lighting designed by BlueBike Architects, Thorne-Thomsen will add a personal touch of his on “story” by including artwork by artist Ray K. Metzer, that in addition to being an accomplished artist also happens to be his uncle. One unique piece is of Thorne-Thomsen’s Grandparent’s summer home where he spent time as a child. Other pieces of Metzer’s artwork is permanently on display at the Museum of Modern Art in New York and a few pieces will be on display for a brief show at the Nelson-Atkins Museum of Art in Kansas City until June 5th.
There is, of course, a story behind the name “Story”. It revolves around three themes that are a part of Thorne-Thomsen’s beliefs, which he explained beautifully, “The name story is meant to signify that I’m a chef inspired and motivated by ingredients. I try to source ingredients carefully, local when I can, but whether local or not, I always try to find the best, freshest etc., and the more time I spend looking for ingredients, the more I wind up knowing about them, where they are grown, pastured, finshed, etc. Frequently my imagination goes to work on those details and projects or produces a landscape or seascape, people at work in it; a “story” of sorts about or behind a particular ingredient begins to shape itself in my mind. The name also refers to the “story” behind any given dish on the menu, why certain items are paired or not, where the idea came from or how it evolved. Lastly “story” refers to the meal itself, the diner’s experience. Is it a special occasion, an anniversary or birthday for instance; is that the “story”? Is it friends in town, a first date etc.? Sometimes, if the food, service and atmosphere are good, then the experience itself is the story.”
Story’s cuisine is defined as contemporary American and takes ingredients and techniques from French, Spanish, and Italian cuisine. Chef Thorne-Thomsen says that the inspiration for the dishes comes from meals that he has had, as well as dishes that he has only read about, both contemporary and classic, which he notes, “I like variety — the uncooked (carpaccio), the barely cooked (fluke ceviche), the challenging (octopus with sweatbreads), the not so challenging (shrimp with gnocchi), the simple (salad with oil and vinegar and fresh herbs), the luxurious (foie gras with beets and bacon), the fried (shortrib croquettes), the complex (lamb loin wrapped in lamb sausage), and the simple (halibut with asparagus and roasted potatoes).”
One thing to look for on Story’s menu is the use of fresh and well sourced ingredients including some local products like Campo Lindo chicken and other local, seasonal ingredients. Story’s menu will have about four major changes a year and occasionally daily changes to go along with the season. With children of their own, Story’s kid’s menu is thoroughly tested and is a place where both adults and children will get food they love. Thorne-Thomsen, who is also an avid bread-maker, will be baking a variety of breads in house from scratch to serve in the restaurant. Prices on entrées will run about $25.00. Appetizers will range from $8.00 to $12.00.
The bar area will include a variety of seasonal and classic cocktails made from house-made Limoncello and other infused spirits. Wine will also be a big part of the menu and special events will include wine pairing and guest chef dinners.
Lunch is served 11:00 a.m. – 2:00 p.m. and dinner is 5:00 p.m. – 10:00 p.m. Monday – Friday, with a bar menu in the afternoons between service hours from 2:00 p.m. – 4:30 p.m. On Saturday and Sunday a brunch menu is served 10:00 a.m. – 2:00 p.m. and dinner service is 5:00 p.m. -10:00 p.m.
The dining room seats 66, the bar area seats 20, and the patio seats 30. Guests can sign-up for Story’s e-newsletter and make online reservations on at www.storykc.com Guests can follow them at facebook.com/storykc and twitter.com/storykc.
Story
3931 W. 69th Terrace Prairie Village
KS 66208
913-236-9955.
If you have great food find, restaurant, or event in KC you think I am missing, email me.
In Good Taste,
Sharm
by Sharm | May 6, 2011 | Articles
If you read my post last month on Tavern in the Village, you know it was full of eye candy for a foodie. I have been thinking about their Grilled Beef Tenderloin sandwich ever since and have wanted to go back. My husband and I just happened to be in that area last weekend and slipped in for a late lunch and cocktail.
We had another event later that evening we were going to be eating at, so we decided to split the Grilled Beef Tenderloin sandwich. The sandwich comes with a choice of a side. I debated on getting something a little healthier than the fries, but my husband wanted the fries and to tell you the truth, I secretly did too.
We were not disappointed. The steak was tender and the bread was fresh. The sandwich is topped with roasted red peppers, chunky bleu cheese dressing, arugula, and served on potato onion hoagie. So yummy! The fries we ordered extra crispy and all though I have really never met a fry I did not like, these were exceptionally good and paired great with the sandwich.
Now about the cocktails, again i
f you saw the previous post you know that Bartender David Smuckler is winner of the 2007 Greater Kansas City Bartending Competition and that the Lavender Lemongrass Drop is my drink of choice. The rim is coated in sugar and the freshness of the lemons and herbs makes this drink refreshing and dangerously smooth!
In addition to the food and drink being delicious, the weather was beautiful that day so we were able to enjoy our goodies out on the patio. That was a real treat after this snowy winter KC has had! Our server was great and the whole experience was an A+.
If you have not been to T
avern on the Village yet, I encourage you to check it out sometime. Below is some information regarding a Kentucky Derby Party they will be hosting this Saturday, May 7t.h Also included is Bartender David Smuckler’s recipe for the Thai Tavern Julep which was recently featured in Spaces Magazine.
Thai Tavern Julep
2 ounces Basil Hayden’s Bourbon
1 sprig sweet basil
1 sprig mint
1 slice English cucumber
.75 ounce house-made lavender simple syrup*
Build all ingredients in Julep glass, muddle, shake with vigor and serve over ice. Garnish with a cucumber slice and fresh sprig of basil.
*The recipe did not specify simple syrup direction, but from my experience, here is how I make a simple syrup. Take equal parts water and sugar and bring to boil. Remove from heat add a few lavender leaves and let steep for a while to infuse. Strain and use accordingly.
If you think this might be too much work. Get out and enjoy the Tavern in the Village Kentucky Derby Party, and have them make it for you! Details below are from their official press release regrading the party.
Tavern in the Village Brings the Kentucky Derby Party Local
Traditional Derby Cocktails, Kentucky Burgoo, Extended Happy Hour, Eccentric Hats and Styles, and Contender Promotion All Part of the Party
05.04.2011– PRAIRIE VILLAGE, Kan. – Tavern in the Village has quickly become the dining hot spot of Prairie Village and on Saturday, May 7, it will transform its lounge and patio into the hot spot for a grand Kentucky Derby party. The public is welcome to attend Tavern in the Village’s Derby Day Party from 3:00 – 5:30 p.m. and are encouraged to dress in the top fashions of the Kentucky Derby. For women, big, outlandish hats are encouraged and for men, vibrantly colored pants are the norm along with eccentric neckwear.
Other Kentucky Derby traditions will make guests feel like they’re part of the Churchill Downs’ crowd. The Thai Tavern Julep will be the featured party drink and other drinks will be available, custom-created by Tavern in the Village bartender David Smuckler, including The First Turn, The Thoroughbred, Twin Spires, and Millionaires Row. Burgoo, traditionally served at Derby Day parties, will be on the menu. Similar to mulligan stew, burgoo is Kentucky’s most famous stew. In addition to the burgoo, Tavern in the Village’s happy hour food menu of $5.00 small plates will be available for the entirety of the party.
Be A Contender
Each guest attending Tavern in the Village’s Derby Day Party will have the opportunity to win fantastic prizes. Upon entering the party, each guest will randomly draw a name tag with a contending Derby horse’s name. The contender’s name on the tag will represent which horse could win that guest the featured prizes. Guests will earn another draw from the contender field at 3:30, 4:00, 4:30, and 5:00 p.m. At the conclusion of race, guests with the winning horse’s name tag(s) will be entered into the prize drawings, which will include a $50 Tavern in the Village gift card and gifts from Halls Kansas City, Tivol, Peeper Ranch, Bijin Salon, RSVP in the Village, Dolce Baking Company, Fusion Fitness, InClover women’s boutique, Clique Botique, and 435 South magazine. Guests must be present to win.
Tavern in the Village
3901 prairie lane
prairie village, ks 66208
p – 913.529.2229
f – 913.529.2227
www.taverninthevillage.com
www.facebook.com/taverninthevillage
executive chef – lon froneberger
If you have a great food find, restaurant or event in KC you think I am missing, email me.
In Good Taste,
Sharm
by Sharm | May 5, 2011 | Articles
Last year Guy Fieri rocked 21 cities in 30 days with his Road Show, this year he is blowing things up even more! Catch more action, more food, more flavor and more Guy as he visits Kansas City for the 2011 Food Road Show.
Set to launch on May 17th in North Charleston, SC, Guy Fieri is bringing DJ Cobra, and Australian mixologist Hayden Wood to venues across the U.S.
Each night in a different city, Guy takes center stage with an unscripted and wildly entertaining performance—complete with interactive cooking stations, secret tips and dishes from his forthcoming cookbook (Guy Fieri Food, due May 3rd), as well as behind-the-scenes stories from the road, and much more.
The Food Tour sponsored by the National Pork Board will mix the best elements of a live cooking show, the fun of a variety revue, and the non-stop adrenaline rush of a rock concert.
Guy Fieri’s Food Road Show will be in Kansas City on May 30th at the Midland by AMC and I have some tickets to give away! Two lucky readers will win a family four pack of tickets. To enter check out the WYMKC facebook page and “like” it, then at the bottom left of the facebook page click on “share” and tell your friends to “like” What You’re Missing KC! too. Please leave a comment letting me know you did so.
For additional entries, leave another comment for each of the following you complete, so if you have completed all four ways to enter you will have commented four times.
Follow this Blog: http://bit.ly/mIwc5t (if that does not work, just click on “follow” at the right of this page.)
Become a follower on Twitter: @WYMKC
Tweet to your followers: @WYMKC is giving away tickets to Guy Fieri’s Food Road Show http://bit.ly/ki2mXW.
Entires must be received by Sunday, May 15th, winner will be drawn at random and notified by Tuesday, May 17th.
Guy Fieri Food Road Show
Day: Mon, May 30, 2011
Showtime: 7:30 PM
Ages: All Ages
Tickets on sale now
Ticket Prices*: $35.00-$250.00
To purchase tickets of for more information, visit The Midland by AMC.
Good Luck!
If you have a great food fine, event or restaurant in KC you think I am missing, email me.
In Good Taste,
Sharm
by Sharm | May 5, 2011 | Articles
Slow Food KC goes down on the farm in scenic Osborn, Missouri for an exclusive tour and tastings of Shatto Milk Company. The tour will include the dairy, processing and bottling facility (be sure to dress accordingly). There should be lots of baby calves this time of year, so bring the kids!
Sunday May 15, 2011 2-4:30 PM
$17 members/ $22 non-members
This event will sell out fast, so make your reservations early!
Reserve your spot at brownpapertickets.com by May 12th.
Tastings will include:
Homemade four cheese macaroni & cheese
Fried cheese curds
Cheese sampling tray with local honey for dipping
Local bread
Special “surprise” Shatto dessert
Shatto milks, juices, lemonade & tea
MILK AT ITS FINEST
Shatto Milk Company is a small, family owned and operated, dairy farm located just north of the Kansas City metropolitan area. The Shatto family has been farming there for more than 100 years and began the dairy farm more than 60 years ago. The milk sold by Shatto Milk Company comes from cows not treated with rbST (recombinant bovine somatotropin) or recombinant bovine growth hormone (rbGH) and comes only from the cows located on our family farm.
Directions From Kansas City (The directions provided by Mapquest and Yahoo Maps are incorrect.)
Take I-35 North to Exit 40, Highway 116.
Turn West (Left) on Highway 116, go through Lathrop and head towards Plattsburg.
About 4 miles West of Lathrop turn North on 33 Highway.
Continue on 33 Highway about 8 miles until you see our farm on the East (Right) side of the road.
by Sharm | May 4, 2011 | Articles
Go green this Cinco de Mayo with recipes from Mission Foods and TerraCycle. This does not mean that food itself is green; instead, the wrappers from the food products are surprisingly recyclable.
TerraCycle, has partnered with Mission Foods to collect the usually non-recyclable wrappers from tortillas, chips, and other food products and, indeed, recycle them.
Cinco de Mayo brings the opportunity to enjoy both cooking and recycling (yes, recycling) by spicing up the family menu in celebration of the Mexican holiday. Below are three delicious, family-friendly recipes from Mission Foods that feature ingredients with packaging that can be recycled into eco-friendly products and earn money for your favorite charity.
After feasting on treats such as Mango Tango Dip and Chicken Fajitas, the packaging can be sent to TerraCycle, a company that upcycles and recycles food wrappers and other waste into bright backpacks, plant grow kits, and even mini speakers. With Mission and TerraCycle, kids and parents alike can indulge in healthy food while taking care of their environment.
Schools and community groups in Kansas City and the surrounding areas can continue recycling even after Cinco de Mayo by forming a TerraCycle Brigade that collects packaging and sends it to TerraCycle to receive two cents per item for their charity of choice. To get involved, visit www.terracycle.net.
Fiesta Chicken & Black Bean Enchiladas
Ingredients:
cooking spray
1/4 cup chicken broth
1 skinless, boneless chicken breast (approximately 1 pound)
1 medium onion, diced (approximately 1 1 /2 cup)
1 red pepper, stemmed, seeded, and diced
1 can black beans, drained and rinsed
1 cup corn kernels
1/4 cup packed chopped fresh cilantro
1 can diced green chilies (4 ounces)
2 cups + 1/4 cup low-fat sharp cheddar cheese, grated
2/3 cup fat-free sour cream
8 Mission® Life Balance flour tortillas
2/3 can red Enchilada sauce
tabasco, salt, pepper to taste
Directions:
Heat oven to 350 degrees F. Spray an 8″X11″X2″ baking dish with cooking spray.
1. Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
2. In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
3. In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
4. Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.
Chicken Fajitas
Ingredients:
• 10 Mission® Small/Fajita Flour Tortillas
• 1 Tbsp Olive Oil
• 2 Tbsp fresh Lemon Juice
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tsp Cumin
• 20 oz Chicken Breasts, boneless, skinless
• 1 1/4 C Cheese, fat free, shredded
• 1 1/4 C Iceberg Lettuce, shredded
• 1 1/4 C Tomatoes, small dice
• 1/2 C +2 Tbsp Sour Cream, fat free
• 1/2 C +2 Tbsp Green Onions, sliced
• 1/2 C +2 Tbsp Cilantro, chopped
1. Combine the olive oil, lemon juice, salt, pepper, and cumin in a large Ziploc bag. Add the chicken breasts and marinate in the refrigerator for 30 to 45 minutes. (A large Ziploc bag works great for marinating food, saves on refrigerator space and is easy to clean up – no mess).
2. Grill the chicken until it is cooked through, turning occasionally, approximately 7 to 8 minutes. When cooked, slice diagonally.
3. Assemble all of the other ingredients (garnishes).
4. Warm the flour tortillas.
5. Serve the chicken on a platter with the garnishes and warmed tortillas.
Mango Tango Dip
Prep Time: 10 minutes
Servings: 4
Ingredients
Mission® Extra Thin Chips
1 cup Black Beans can, drained
1/2 cup Mangoes jar, small chop
2 tablespoons Mango juice from jar
2 tablespoons Red Onion finely chopped
2 teaspoons Cumin ground
1 tablespoon Fresh Cilantro chopped
2 teaspoons Lime Juice
Instructions:
1. Mash black beans, to a smaller size/paste, with a potato masher or use tines of a fork.
2. Add mangoes, mango juice, onion, cumin, cilantro and lime juice; combine evenly.
3. Serve cold with Mission® chips.
