Issuu

Johnson County OCTOBER 2018

JohnsonCountyLifestyle.com

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LIFESTYLE LETTER

OCTOBER 2018 PUBLISHER

Matthew Perry | matthew@lifestylepubs.com MANAGING EDITOR

Angela Broockerd | angela.broockerd@lifestylepubs.com

Letter from the Editor FALL IS SYNONYMOUS WITH FOOD FOR ME. Once the air becomes crisp and sweater weather is upon us, my crockpot starts to work in overtime and baking accelerates by a thousand. Some of my favorite fall recipes are ones that have been passed

PHOTOGRAPHY DIRECTOR

Paul Versluis | paul.versluis@lifestylepubs.com ACCOUNT MANAGER

Frank Flores | frank.flores@lifestylepubs.com Gabe Thibault | gabe.thibault@lifestylepubs.com

down to me from my mother and grandmother. Food has a way of evoking memories,

CONTRIBUTING WRITERS

as the very scent of my mom’s chili recipe cooking on the stovetop or apple crisp baking

Angela Broockerd, Natalie Fieleke,

in the oven brings me right back to enjoying it at her table as a child.

Tammy Richards, Adriane Taylor CONTRIBUTING PHOTOGRAPHERS

Carving out time to sit down and share a meal with my family each night and talk

Paul Versluis, Travis Carroll,

about our day has always been such a high priority to me, as it is one time in the day

Ben Pieper and Anneka DeJong

when we can all be together and connect. In fact, many moments of spending time with friends and family involve gathering around a table, sharing food and drinks, and enjoying each other’s company. For our October food issue, we are featuring how some of our neighbors around the city connect with food in various ways. We also included lots of recipes for you to enjoy. I want to share a simple and favorite fall recipe of my own that is always a crowd favorite. Happy fall!

CORPORATE TEAM CHIEF EXECUTIVE OFFICER CHIEF SALES OFFICER CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING ART DIRECTOR OPERATIONS DIRECTOR EDITORIAL MANAGER EDITORIAL AD MANAGER AD COORDINATORS

Pumpkin Bread 1 ½ c. Sugar

LAYOUT DESIGNERS

1 2/3 c. Flour 1 teaspoon Salt

Angela Broockerd, Editor

¼ teaspoon Baking Powder 1 c. Pumpkin

Angela.Broockerd@LifestylePubs.com

½ teaspoon Cinnamon ½ teaspoon Nutmeg ½ teaspoon Cloves ½ cup Oil

LAUNCH COORDINATOR PUBLISHER SUPPORT ACCOUNTANT APPLICATION ARCHITECT WEB DEVELOPERS

½ cup Water

Steven Schowengerdt Matthew Perry DeLand Shore Brad Broockerd Sara Minor Janeane Thompson Nicolette Martin Victoria Perry Kate Baxendale Chad Jensen Cyndi Harrington Alicia Huff Jessica Soetaert Cyndi King Dana Rudolph Emily Stout Hailey Stepanek Adella Wrisinger Carli DiMarco Melanie Carlisle Austin Park Michael O’Connell Harshith Potu Tejaswini Jagarlamudi

2 Eggs Sift together all dry ingredients, then add the rest of the ingredients, and mix well. Pour into greased loaf pan. Bake at 350 degrees for one hour. Pour glaze over the top immediately after it comes out of the oven. ALABAMA | ARIZONA | CALIFORNIA | COLORADO | CONNECTICUT | FLORIDA

Glaze ½ cup Powdered Sugar ½ teaspoon Vanilla ½-1 Tablespoon Water Mix all together making a smooth glaze. Pour over bread. Wait 15-30 minutes before removing bread from pan.

Johnson County Lifestyle | October 2018

COVER PHOTOGRAPHY BY BEN PIEPER PHOTOGRAPHY STYLED BY TRINA KAHL

JohnsonCountyLifestyle.com

514 W 26th St., Kansas City, MO Proverbs 3:5-6 Johnson County Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Johnson County areas’ most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Johnson County Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

H O N E S T. L O C A L . E X P E RT S. F A M I L Y

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C O M B I N E D

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INSIDE THE ISSUE OCTOBER 2018

FEATURES 14 Cooking from the Heart Johnson County food enthusiast shares her connection to and love of food.

20 Food in the Firehouse Breaking bread and sharing a meal on duty

26 Foodtruck Roundup Food Trucks Offer Gourmet To-Go

32 Food with Style Local food stylist gives us a behind

32 20

the scenes look at what goes in to food staging.

DEPARTMENTS 6

Lifestyle Letter

Hops & Vine

Food & Wine

20 Local Limelight 37 Realty Report 38 Culinary Creations 42 Artistâ€™s Palette 46 Lifestyle Calendar 50 Parting Thoughts

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HOPS & VINE

SPOOK TAILS DO THE MONSTER MASH WITH THESE FALL-FOCUSED COCKTAILS PERFECT FOR HALLOWEEN FESTIVITIES PHOTOGRAPHY NICOLETTE MARTIN

Johnson County Lifestyle | October 2018

Kid-friendly!

DIRT + SQUIRMS

TOASTED MALLOW

+ Milk

Crush 5-8 Oreos inside a plas-

+ 1.5 ounces vodka (Tito’s)

Combine all ingredients except for

+ Mint chocolate

tic bag. Layer the bottom of a

+ 1.5 ounces Godiva

the graham crackers and marsh-

chip ice cream

glass with half of the crushed

chocolate liqueur

mallows in a shaker tin. Add ice

+ Halloween Oreos

Oreos to make a nice base. Add

+ 1/2 ounce Frangelico liqueur

and shake vigorously until suffi-

+ Gummy worms

2-3 scoops of mint chocolate

+ Graham crackers

ciently chilled and blended. Crush

chip ice cream and fill the rest

+ Marshmallows

graham crackers in a plastic bag

of the glass with cold milk. Add

to make a fine powder. Coat half of

another layer of crushed Oreos

a martini glass with your crushed

to float on top. Finish with 2-3

graham crackers and strain your

gummy worms around the top

cocktail into the coated martini

and enjoy!

glass. Layer the top of the drink with marshmallows and toast with a crème brûlée torch. Enjoy! CONTINUED >

October 2018 | Johnson County Lifestyle

(CON TI N U ED)

CANDY CORN BOURBON

HOPS & VINE

INGREDIENTS

DIRECTIONS

+ 2 ounces bourbon (Bulleit)

Combine all ingredients in a

+ 1/2 ounce brown sugar

shaker tin. Muddle the candy

& cinnamon syrup

corns inside the shaker tin, add

+ 2 dashes of orange bitters

ice and shake vigorously until

+ 5 candy corns

sufficiently chilled and blended. Strain through a fine mesh strainer in an old fashioned glass over a large ice cube. Garnish with a piece of candy corn on top of the ice cube and enjoy!

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Johnson County Lifestyle | October 2018

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FURNISHINGS

FOOD & WINE

ARTICLE ADRIANE TAYLOR PHOTOGRAPHY ALLISON DURAN

Cooking

from the

Heart CONTINUED >

Johnson County Lifestyle | October 2018

October 2018 | Johnson County Lifestyle

FOOD & WINE

(CON TI N U ED)

FOOD IS INTENDED TO BE NOURISHMENT FOR THE

fresh pasta and pizza, and the laughter and love in their

BODY -- PROVIDING THE VITAMINS, NUTRIENTS,

house is almost as addictive as the food.”

AND SUSTENANCE NEEDED TO COMPLEMENT A PRODUCTIVE LIFESTYLE. But it can also be nourishment for the heart -- providing connectedness, warmth, and a sense of comfort in a hectic world.

DO YOU HAVE A SIGNATURE DISH? “Probably the Buttermilk Fried Chicken. It takes time and patience, but it’s my favorite thing to cook for people.

For Samie Laforce, a perfectly planned meal is an ideal

When Adam and I were dating, early on he told me that

backdrop for a culinary spread — as soul-soothing as a

his single most favorite food was fried chicken. I prom-

warm blanket on a crisp autumn day.

ised myself I would perfect it in that moment. I did and it

Samie Laforce comes from a big family that she describes as a “hodge podge” of people who have come

worked. We’ll spend the rest of our lives together. Fried chicken sealed the deal.”

together over the years both through blood and by circumstance. Her siblings mean the world to her and have

DESCRIBE THE PERFECT MEAL.

evolved to become her best friends, worthy of a feast

As long as the table is full of people and the house is

fit for a royal family. Add to this her 7-year-old son and

loud with laughing and kiddos running around, then the

husband Adam, and her appetite for event planning and

food will taste good. I want people to feel comfortable in

hosting family and friends in their home has been nur-

my kitchen. I want anyone to be able to walk in, sit down,

tured into a lifetime of jollification. Through this Laforce

and fill their bellies with real, fresh food and have a cold

has been able to master her craft of cooking with pas-

drink and some laughs. I love baking fresh bread with any

sion, a craft molded since she was younger and one that

meal. James Beard said, Good bread is the most funda-

has extended into a profession in the food, beverage, and

mentally satisfying of all foods; and good bread with fresh

catering sales industry.

butter, the greatest of feasts. My kiddo knows the joy of a hot roll right out of the oven with butter dripping from his

HOW DID YOUR LOVE OF FOOD BEGIN? “As a kid I was assertive, talkative, and calculated, and I

chin. To me, that joy is what it’s all about.”

was able to leverage those traits into leadership and sales

WHAT IS THE MOST IMPORTANT QUALITY YOU

skills in the hospitality industry. Even in the deepest throes

BELIEVE A GOOD COOK MUST POSSESS?

of event planning, my emphasis was always on selecting

“Knife skills. I do have an affinity for the knives them-

and writing menus, pairing wine, and tying all of those to

selves, but you can have all of the expensive knives in the

the event at hand to create an unforgettable experience.

world, and if you can’t use them, it will do you no good. To

To me, food creates memories for people. People always

me it’s the most important tool, and if you learn to use it

remember the best meal they’ve ever had.”

well, your prep will be enjoyable and easy. Also instinct. It’s hard to teach instinct to people. Knowing how something

WHAT ARE YOUR FOOD INSPIRATIONS? “I am inspired by people. I love to listen to people and to watch them react to things. I think food makes people

should feel, or look or smell, that’s hard to describe. I think it takes a lot of failure. You have to keep trying things. If it doesn’t work, change something and try again.”

happy or nostalgic. I love taking simple things and creat-

Laforce believes food is more than fuel, a meal is more

ing something familiar and comfortable but with my own

than a collection of ingredients, and a table is more than a

personality injection. I love the original form of things. To

meeting place. It is a culmination of a well-planned cook-

strip away all -- the deconstruction of the oils and pow-

ing experience that brings people together.

ders and foams in plating and really look at where a food

“Success to me is how you show up in the world, what

came from. I love traditional Mexican food and Southern

legacy you’re creating, and how people will remember

food. My sweet mother-in-law is from Italy. When I met

you. If I can live in a way that teaches my son that without

her, I knew I wanted to marry Adam. She taught me how

hard work you won’t achieve your goals, that family is

to make real meatballs, and my father-in-law taught me

the most important thing, and that serving people is an

about red sauce (or “gravy” in Italian homes). They make

amazing gift, then I am living successfully.”

Johnson County Lifestyle | October 2018

October 2018 | Johnson County Lifestyle

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October 2018 | Johnson County Lifestyle

LOCAL LIMELIGHT

FOOD in the firehouse ARTICLE TAMMY RICHARDS PHOTOGRAPHY PAUL VERSLUIS

THERE IS A LONG-STANDING TRADI-

challenged me to never cook the same

TION IN THE FIRE SERVICE WHERE

meal twice,” says Rutten, “so we went 130

CREWS GATHER TO SHARE MEALS

shifts without repeating a meal. I did all of

WHILE ON DUTY. This in turn has given

the cooking for over a year.”

firefighters themselves the reputation of

Deciding what to cook is a group deci-

being excellent cooks. Both of these state-

sion. At the start of each shift, the crew

ments hold true for many members of the

gathers together to lay out a plan for the

Olathe Fire Department, but particularly for

meals. “We start by looking at the sale ads

Rescue 51 and its in-house chef, Captain

and build our meals around what we can

Michael Rutten.

find cheap,” Rutten explains. “We all pitch

Captain Rutten grew up in a large family,

in $10. We try to stay under budget, so we

the second oldest of nine children, where

can build up our food fund and splurge on a

he spent a lot of time in the kitchen with

fancy meal like steak or shrimp tacos.”

his mother cooking meals from scratch.

While Captain Rutten may do most of

“Most of my fondest memories are of our

the cooking, he is not alone in the kitchen.

family gathered in the kitchen creating

The whole crew gets involved. “Even if

a big feast,” Rutten says. To expand his

someone isn’t helping prep, there are

knowledge of food, he later attended the

always dishes to do or a funny story to tell,”

Culinary Arts program at Joliet Community

he says. “That comradery is what makes

College in Joliet, IL.

meal time special at the firehouse. It is

After graduation Rutten worked in several Chicagoland restaurants, but after

time for the guys to relax, sit around the table, share stories and laugh a lot.”

deciding he did not want to work nights and

Outside of the fire station Captain Rutten

weekends for the rest of his life, he moved

has competed against some of the best

to Kansas to pursue a career in firefighting.

chefs in Kansas City at St. Paul’s Chef’s

“Now I work nights, weekends, and holi-

Classic where he prepared 400 hors d’oeu-

days, so that plan didn’t work out too well,”

vres to be judged by the attendees. “It is

says Rutten. He also missed the atmo-

a lot of fun and goes to support a great

sphere he had growing up in a big family,

group of kids,” he says. Most recently his

and the fire department gave him that. “The

has been competing in smaller barbecue

fire service is unlike any other career. We

competitions and hopes to participate in

are one big family.”

the American Royal in the future.

Early in his firefighting career, Captain

Michael has served as a firefighter in

Rutten’s culinary background was dis-

Johnson County for 15 years and cur-

covered, and he has been cooking for his

rently resides there with his wife and

station ever since. “One of my captains

four children.

Johnson County Lifestyle | October 2018

CONTINUED >

October 2018 | Johnson County Lifestyle

LOCAL LIMELIGHT

(CON TI N U ED)

Johnson County Lifestyle | October 2018

October 2018 | Johnson County Lifestyle

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October 2018 | Johnson County Lifestyle

F O O D

T R U C K R O UNDUP

FOOD TRUCKS OFFER GOURMET TO-GO

TAKE THE PASSION OF A CHEF. Add an extra dash of ingenuity. Incorporate carefully sourced high-quality ingredients. Stir together in a tight space. Then take it all out on the road. The result? Food truck fare that surprises and delights our taste buds.

ARTICLE NATALIE FIELEKE

Johnson County Lifestyle | October 2018

SEVEN SWANS CREPERIE

Seven Swans owner Kate Bryan says her ultimate dream and goal has been to create a space of belonging and lingering around simple, delicious crepes. “Food at its core is a connector – a connector to the earth, to a city, to each other and to our bodies,” Bryan says. “Some of my most marking moments have been with a crepe in-hand connecting to people and places in a unique way that made somewhere unfamiliar feel like home.” WHAT INSPIRES YOUR MENU? “It’s highly influenced by the flavors of home, things that are familiar, comforting and nourishing. Our name, menu, and trailer aesthetic are all highly influenced by the time I’ve spent in both Russia and France.” WHAT’S YOUR FAVORITE LOCATION AND WHY? “My favorite location is 38th and Gillham in Hyde Park. I used to drive by it daily and think to myself, ‘How amazing would it be to just pull into the park and have the whole neighborhood come hang out and eat crepes together on a Sunday morning?’ Now I can still hardly believe that silly little daydream is a weekly reality. It’s become a Sunday ritual for so many people and is probably the single most gratifying experience of this adventure thus far.” WHAT'S YOUR MOST POPULAR MENU ITEM? “The KC Classic is a traditional ham and swiss crepe but with a local twist. I use Local Pig applewood smoked ham and Jarlsberg cheese and top it with arugula, chives and a whole-grain mustard. It’s a timeless combo that consistently hits the spot.” HOW ABOUT A UNIQUE OR SIGNATURE MENU ITEM? “While I have all kinds of unique seasonal crepes that rotate nearly weekly, The Clean would be my most unique item always on the menu. It’s a homemade lavender lemon curd topped with whipped cream, blueberries and a candied lemon wedge.” WHAT'S NEXT FOR YOU AS A BUSINESS? “The ultimate dream is to hunker down in a little brick and mortar spot. Pre-trailer that was always the plan, but I decided to start smaller and build. After surviving a full Kansas City summer in a little metal trailer, I am planning towards a brick and mortar in the near future!”

CONTINUED >

October 2018 | Johnson County Lifestyle

FOOD TRUCK ROUNDUP

(CON TI N U ED)

ASH AND BLEU CHEESE CO. Owner Bethany Harris serves up gourmet grilled cheese sandwiches from her food truck built inside a renovated 1969 Shasta camper. Local artisan bread from Ibis Bakery and cheeses from small farmstead creameries throughout the midwest are Ash and Bleu staples. The menu relies heavily on artisanal cheeses and is inspired by the weather, seasonal produce, personal food memories, and customer requests. In addition to grilled cheeses, Ash and Bleu offers cheese plates, cheese by the piece or the pound, mac-n-cheese, and the occasional soup for a grilled cheese accompaniment. WHAT’S YOUR FAVORITE LOCATION AND WHY? “I grew up in the country, so anytime we get the chance to do something outside the city, we always enjoy ourselves. We did a summer wedding in Weston Bend State Park that was a lot of fun!” WHAT'S YOUR MOST POPULAR MENU ITEM? “Hands down, our Plain Jane Grilled Cheese is our most popular menu item. It features white cheddar from Hemme Brothers Creamery in Sweet Springs, Missouri, fresh mozzarella, and seared Hemme Brothers cheese curds on Ibis sourdough bread. If it’s tomato season, we'll throw some slices on for a nice acidic punch.” WHAT’S YOUR MOST UNIQUE MENU ITEM? “Our seasonal grilled cheeses are always a hit. During the summer, it was the fresh peach and goat cheese grilled cheese. We used fresh chévre from Baetje farms in Bloomington, Missouri, fresh peaches, and sweet bacon-onion jam all on Ibis sourdough.” WHAT’S NEXT FOR YOU AS A BUSINESS? “I'm having a baby in December, so that's going to take up most of my off-season! After that, who knows? When I started the business last year, I never imagined it taking off like it did, so the future is a complete mystery to me.” 28

Johnson County Lifestyle | October 2018

BEAUTY OF THE BISTRO Sidney Fish, owner of Beauty of the Bistro food truck and catering, says her team strives to make every entrée on the menu a bit unique. Her goal is to leave an impression, so when someone sees the truck going down the highway, they say, “There’s the truck that serves the best _______.” “We love it when our customers venture outside their comfort zone,” Fish says. “The science of creating a menu item that balances savory, sweet and spicy is always the goal.” WHAT’S YOUR FAVORITE LOCATION? “We have a very loyal following in Stilwell, Kansas. We’ve been parking on the corner of 199th and Metcalf for seven years. We greet our customers by name, and we know what their favorite entrees are.” WHAT'S YOUR MOST POPULAR MENU ITEM? “I think it is a tie between our Boom Boom Tacos and our Aubry Roadhouse Burger. For our tacos, we smoke pork over applewood and serve them with broccoli slaw. We make all of our sauces in-house, so the slaw dressing, salsa and jalapeno aioli blend perfectly with the pork. The Aubry Roadhouse Burger is grilled on our flat top, seasoned, and topped with muenster cheese, our housemade bacon jam, garlic mayo and arugula, then served on a brioche bun, made by Farm to Market Bread Co.” WHAT’S YOUR MOST UNIQUE ITEM? Our goal is to make every item really unique, but I’d say it might be our Crawfish Mac and Cheese. We start with a dish of macaroni and cheese. Then we top it with crawfish, green onions and corn that’s been sautéed in butter and Cajun seasoning. WHAT’S NEXT FOR YOU AS A BUSINESS? “We’re catering more weddings each year, continuing to build our clientele for private events, and attending a few festivals throughout the year. We’ve become close to many customers who invite us back each year to celebrate birthdays, anniversaries and graduations.” CONTINUED >

October 2018 | Johnson County Lifestyle

FOOD TRUCK ROUNDUP

(CON TI N U ED)

JAZZY B’S BBQ

Brandon Simpson, owner of Jazzy B’s BBQ, is all about

putting a twist on traditional barbecue. He likens his fare to the collection of musicians and instruments riffing together in a jazz band. “They all bring a little something special, and when they get together, they create beautiful music,” Simpson says. “I combine different culinary perspectives and fuse ingredients to result in a beautiful barbecue experience.” WHAT INSPIRES YOUR MENU? “The element of surprise – combining things that most folks wouldn’t think would work. Some examples from our menu are smoke-fried chicken wings, armadillo eggs, bris-

ket tacos and a Reuben roll. Everything we serve is made from scratch from the sauces to the rubs. The only thing I don’t make is ketchup.” HOW DID YOUR FOOD TRUCK EVOLVE INTO A RESTAURANT? “My ultimate goal was to have a restaurant. First, I had to take the baby steps with a food truck. After five years of trucking, we had enough of a following to take that leap of faith. We were doing more and more private events, and a lot of our fans wanted us to open up a place so they could get their fix.” HOW DID YOU DEVELOP YOUR MENU FOR EACH VENUE? “The food truck was trial and error, seeing what people gravitate towards. You have some things that sell out and intrigue people more than others. We just keep trying different things. On the truck, I used to have at least six new menu items every year. I took what sold the most, and I kept that. That evolved into the menu for the restaurant. It wasn’t me picking what I liked — it was market research with the food truck.” WHAT'S YOUR MOST POPULAR MENU ITEM? “On the truck, it’s the brisket tacos, which is a six-inch corn tortilla with cheese, brisket, coleslaw and barbecue sauce. In the restaurant, crab balls are most popular, which is a smaller version of a crab cake topped with wasabi aioli and our burnt ends.” WHAT'S NEXT FOR YOU AS A BUSINESS? “To open another restaurant!” 30

Johnson County Lifestyle | October 2018

stylish food

TRINA KAHL GIVES A BEHIND-THE-SCENES VIEW OF THE ART OF FOOD STYLING

PHOTOGRAPHY BEN PIEPER PHOTOGRAPHY

Johnson County Lifestyle | October 2018

TELL US A LITTLE BIT ABOUT YOURSELF AND WHAT BROUGHT YOU TO KC. “I grew up in a little village on the west coast of Scotland. Despite Scotland’s questionable food reputation (no, I’ve never had a deep-fried Mars Bar, and yes, Iactually do like haggis), I’ve always been surrounded by great food and people who love to cook.After attending culinary school in Glasgow and a few cooking gigs around Europe, Ifinished my degree in Calgary, Canada. I emigrated there, met my now husband, andthen we ended up in Kansas City through his career. It was supposed to be a two-yearstint..we’re now at 11 and counting. There’s a lot to love about this town, and we’rereally happy to call it home.” HOW DID YOU GET STARTED IN THE FOOD STYLING INDUSTRY? “I was visiting the set of a photoshoot and got chatting with the photographer. We talkedfood, my experience working in both the advertising agency world and the clientcommunications side, and she brought up the idea of testing my potential food stylingskills. Until then I didn’t realize it was a profession. We did one test shoot together andthat was it. Love at first attempt. It felt like I had landed exactly where I was supposed to be.” WHAT IS YOUR FAVORITE PART OF THE PROCESS OF STYLING FOOD? “There are so many parts of my job that I love, but if I had to pick a favorite, it’s thedays where we are given free reign on a product or recipe and allowed to make it whatwe want — when a client gives us their product and asks for 10 images. That’s it, really,no direction beyond that. I can create recipes, choose how to present it, and put it all into a story that they can start telling through whichever communication channels they choose. There is a ‘we.’ Some people think I do the whole thing single handedly, and while on occasion I do, the majority of my days are spent collaborating with photographers, art directors, clients and prop stylists.” ANY TIPS TO CREATE A BEAUTIFUL DISPLAY FOR US AMATEURS AT HOME? “Think about colors and textures of food. Think about cutting things in different ways. Where would the world be if we all cut onions the same way every time? Secondly, everyone should learn to chop. It’s a worthwhile skill to master that takes a little time and a sharp knife. You’ll look like a pro in no time. Lastly, give yourself some room around the plate rather than filling it to the edge. The art can be in the spaces.”

CONTINUED >

October 2018 | Johnson County Lifestyle

STYLISH FOOD

(CON TI N U ED)

Photo by Travis Carroll

IS IT TRUE THAT ALL THE FOOD IS FAKE ON A SET? “No, untrue. Most of it is real. It might be mostly raw, doused in Pam, glued together, stuffed with kitchen paper, propped with blocks

To learn more about Trina (or to hear

and skewers and adjusted in Photoshop, but for the most part it is

more about her dog and ice-cream story) visit:

real food. I wouldn’t eat it though! The most common exceptions

www.trinakahl.com

are ice cream and ice cubes. I still like to use realwhenever I can, but

facebook.com/foodstylist.trinakahl

sometimes it’s just easier not to. It can melt so fast that it just makes

instagram.com/trinakahl

the shot harder than it needs to be. There are different concoctions to

pinterest.com/trinakahl

make fake ice-cream. My favorite is tubs of cakefrosting, powdered sugar, and corn syrup. My dog ate it once. That wasn’t pleasant.” HOW DO YOU GET TO BE A FOOD STYLIST? “Well, in my opinion, it’s a bit of an odd mix of skills. You have to know how to cook andhow food can react. You have to be able to manage the logistics of a kitchen. You haveto problem solve quickly if things aren’t how they should be or how someone else thinksthey should be. A food photoshoot can be an expensive project and for the most part,the weight of the outcome is on your shoulders. No pressure! There is a huge part of itthat is art. I think it’s a bit like a canvas. You can give people the same brushes andpaints, and they’ll all come up with something different. Same with food, and that’s thepart I love the most. Food as art. Delicious, a bit different, but approachable and fresh.” 34

Johnson County Lifestyle | October 2018

October 2018 | Johnson County Lifestyle

LEAD BY EXAMPLE LEAD BY EXAMPLE LEAD BY exactly rwenhetre EXAMPLE you a ETIMES SOM IT’S NICE TO KNOW

ETIMES SOM I T ’ S NM I CEET IT M O EK N O W

exactly rwenhetre exaycoutlya where S SO IT’S NICE TO KNOW

you aren t

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REALTY REPORT REALTY REPORT

JOHNSON COUNTY

NEIGHBORHOOD

ORIGINAL PRICE

SOLD PRICE

%SOLD/ORIG

DOM

BDRMS

BATHS

MISSION HILLS

$4,450,000

$3,750,000

5.1

84%

SOMERSET ACRES

$3,175,000

$2,890,000

5.2

91%

MILLS FARM

$1,950,000

5.1

100%

PAVILLONS

$1,799,950

$1,735,000

6.1

96%

GLENABBEY OF LEAWOOD

$1,470,000

$1,400,000

122

5.1

95%

WELCREEK ESTATES

$1,450,000

$1,380,000

4.2

95%

LEAWOOD

$1,350,000

$1,355,000

4.1

100%

HALLBROOK

$1,425,000

$1,300,000

5.2

91%

HIGHLANDS CREEK

$1,350,000

$1,275,000

5.1

94%

SAGAMORE HILLS

$1,295,000

$1,253,500

5.2

96%

MISSION HILLS

$1,350,000

$1,225,000

3.1

90%

LIONSGATE-THE LINKS

$1,250,000

$1,175,000

5.1

94%

Information compiled is from Heartland Multiple Listing Service (MLS) and includes properties listed and sold in the area from multiple brokers. 2018 STATISTICS from 8/1/2018 TO 8/31/2018. * DOM=Days on Market

October 2018 | Johnson County Lifestyle

CULINARY CREATIONS

JASPERâ€™S PUMPKIN

BISQUE en CAPPUCCINO

PHOTOGRAPHY PAUL VERSLUIS

Johnson County Lifestyle | October 2018

CHEF JASPER MIRABILE LOVES THE BOUNTY OF FALL … ESPECIALLY KANSAS CITY’S OWN LOUISBURG APPLE CIDER, WHICH LENDS THIS PUMPKIN BISQUE A WONDERFUL SEASONAL TWIST.

JASPER’S PUMPKIN BISQUE en CAPPUCCINO Makes 6 servings

INGREDIENTS + 1/2 cup olive oil + 1 medium white onion chopped + 2 cups pumpkin purée + 2 tablespoons brown sugar + 2 cups vegetable stock + 1 cup Louisburg Apple Cider + 2 cups heavy cream + 3 tablespoons chopped fresh chives + 8 ounces crispy pancetta + Salt and freshly ground black pepper, to taste + Pumpkin pie spice to taste + Frothed milk, sour cream, or heavy cream, for serving

METHOD Heat the oil in a medium saucepan over medium-low heat. Add the onion and sauté for 5 minutes. Add the pumpkin and brown sugar and stir continuously for 5 to 6 minutes. Transfer the mixture to a food processor or blender and process until smooth then return the mixture to the saucepan. Stir in the stock and bring to a boil over medium heat. Add the cider. Reduce the heat to low and simmer for 5 minutes. Remove from heat and stir in the cream and chives. The soup can be stored, covered and refrigerated for up to 2 days. To serve, season the warm or chilled soup with salt and pepper and top with frothed milk, sour cream, or heavy cream. Sprinkle with crumbled pancetta and pumpkin pie spice. October 2018 | Johnson County Lifestyle

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Johnson County Lifestyle | October 2018

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barrassing. For many, it can cause stress to have to explain to people they know that they are going through a divorce. One big positive of collaborative divorce is that court appearances are usually not necessary. If the case settles in the collaborative process, the parties might not ever have to go to the courthouse. Collaborative divorce is a distinct process through guidelines established by the International Academy of Collaborative Professionals. In many jurisdictions, if the parties can settle outside of court, the case can be submitted on affidavits. The judge can then sign off on the divorce without the parties ever having to go to court. This can allow parties to quietly resolve their divorce case in a private manner and this privacy can give the parties involved quite a bit of piece of mind. For those interested in keeping

your divorce private, they ought to consider a collaborative divorce. The privacy that is offered is a plus for many. Stange Law Firm, PC limits their practice to family law matters including divorce, child custody, child support, paternity, guardianship, adoption, juvenile matters, collaborative law and other domestic relation matters. Stange Law Firm, PC gives clients 24/7 access to their case through a secured online case tracker found on the website. They also give their clients their cell phone numbers. Stange Law Firm, PC understands the emotions that can come from a divorce or family law matter. No matter the family law issue you face, we are here to help you rebuild your life. Call for a consultation today at 855-8050595.

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October 2018 | Johnson County Lifestyle

PHOTOGRAPHY PAUL VERSLUIS

for the love of art

ARTIST’S PALETTE

RIO LOBO STUDIOS

DENNIS BROOCKERD OF RIO LOBO STUDIOS HAS ALWAYS LOVED ART. He enjoys looking at art, he enjoys learning about art, and most of all he loves creating art. "There is something special about having an idea, developing a pleasing design, and having the craftsmanship to complete a work that others like," he says.Dennis is an award-winning woodcarver of more than 45 years. In 2012 he shifted gears to pursue two-dimensional art. He works on detailed drawings in graphite and colored pencil. He is also accomplished with watercolors and oils. Over time he realized that acrylic painting is his preferred medium. Most of his artwork uses vibrant, exaggerated color with hard edges. Some have described it as pop art.

Johnson County Lifestyle | October 2018

CONTINUED >

â€œI ENJOY USING COLORS THAT COMPLEMENT EACH OTHER SO THAT THE EYE MIXES THEM. October 2018 | Johnson County Lifestyle

ARTISTâ€™S PALETTE

(CON TI N U ED)

Johnson County Lifestyle | October 2018

"I enjoy using colors that complement each other so that the eye mixes them. Acrylic dries quickly, making it difficult to blend easily, but I like to work on one picture at a time, so acrylic works best for me."Dennis likes painting old cars because they have more character than the cookie cutter cars of today. He grew up with cowboys and Indians as his heroes and that experience comes out in his work. He also enjoys painting pets, cows, horses and other farm animals."I believe everybody has certain talents. Some have a talent for music, others are good at gardening. God loaned me an artistic ability. That said, to be good at anything you have to put in the work. I paint at least 12 hours a week. Practice, practice, practice,"Dennis says. When asked about what he considers his favorite piece of art he replies, "I don't know because I haven't made it yet."Dennis is a member of Images Art Gallery, 7320 W. 80th Street in Overland Park, and the Senior Arts Council. To see more of his work, visit his website at Riolobostudio.com. Contact him at dmbroockerd@att.net.

October 2018 | Johnson County Lifestyle

SEP 22- OCT 7 FALL PARADE OF HOMES 5503 Noland Rd.

The Fall Parade of Homes returns to Kansas City and will feature 330 homes by 105 builders in eight counties across the metropolitan area. All homes will be open daily from 11 a.m. to 6 p.m. and admission is free. Home prices range from $220,000 to $1.85 million. An online home search is available at KCParadeofHomes.com.

1 MISSION PROJECT GOLF CLASSIC 2018 14695 S. Inverness St.

This annual fundraiser for The Mission Project and Mission Project 2 helps support health programs and will begin at 11:00 AM on October 1st.. Based in Mission, Kansas, the organizations enable capable adults with developmental or cognitive disabilities to live independently and safely in community with individualized support. For more information email info@ themissionproject.org or call (913) 777-6722.

6 KANSAS CITY'S HARVEST FEST AND FOOD TRUCK CRAWL Riverfest Park

Come join us as we kick off the Fall season at Kansas City's Harvest Fest and Food Truck Crawl. Enjoy our popular Kid's Adventure Zone, family friendly hayrides, entertainment on two stages, over 100 vendors, and the best food trucks in the Kansas City area and more! Event is from 3:00 PM- 9:00 PM. For more information visit: kcharvestfest.com

6-7 PUMPKIN SPICE PARTY KC Wine Co.

P U T YO U R C IT Y O N O U R M A P. Start a magazine & build a legacy.

Join us for our KC Wine Co. Pumpkin Spice Party from 12:00 PM- 6:00 PM. We'll have complimentary pumpkin spice doughnuts that pair perfectly with our hard

Life is short. Love what you do.

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Johnson County Lifestyle | October 2018

cider slushes and Midwestern wines.

CONTINUED >

OCTOBER

LIFESTYLE CALENDAR

OCTOBER

Being there is why Iâ€™m here. Debbie Swinney, Agent 2099 E 151st Street Olathe, KS 66062 Bus: 913-782-3289 debbie@debbieswinney.com

P097193.1

Whether you need a question answered, a problem solved, or a claim reported, my job is to make it happen. Like a good neighbor, State Farm is there. CALL ME TODAY. ÂŽ

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October 2018 | Johnson County Lifestyle

13 BOTANICAL BREWFEST Overland Park Arboretum and Botanical Gardens

OCTOBER

LIFESTYLE CALENDAR

Taste over 90 craft beers from 40 brew-

eries, and enjoy food, music, dancing, a Botanical Brewfest souvenir tasting glass, games, activities and more. Enjoyment of the gardens and nature trails

available the entire day of the event. All

Inclusive general admission ticket $50 gates open at 4:00 PM. VIP ticket with early admission at 3:00 PM $75

20 LENEXA CHILI CHALLENGE Old Town Lenexa

Over 200 teams compete in this chili, salsa and hot wings contests in hopes of taking home the Grand Champion prize. Teams host private parties on Friday night and give out samples to everyone on Saturday. Activities include musical entertainment both days, fireworks on Friday night, and the Kids Kornbread Contest on Saturday.

20 MALIHINI TIKI FEST Johnson County Art And Heritage Center

In the expansive spirit of the Hawaiian people, we welcome you to join us in friendship and family to share this tropical getaway. General admission tickets are $20 and event will last from

Luxury service at an affordable price!

10:00 AM- 7:00 PM. Included is en-

LOCAL • FAMILY OWNED • REPUTABLE • INSURED & BONDED

vendor and artist booths, all entertain-

trance to the indoor/outdoor festival, ment, and food and cocktail vendors.

20 816.248.3839 • www.PachecosCleaningService.com

8018 SANTA FE DRIVE, SUITE A, OVERLAND PARK, KS

BREW AT THE ZOO & WINE TOO The Kansas City Zoo

Enjoy an evening of live music and sampling from a variety of local breweries

Johnson County Lifestyle | October 2018

OCTOBER

and wineries from 5:00 PM- 10:00 PM. We will also have food trucks on site to tame the roar in your belly!This event is 21 and over. Music, beer & wine samples and two full-size drink tickets are included with your ticket.

21 THE OVERRUN OVARIAN CANCER 5K RUN/WALK 7200 W. 132nd St.

The OVERRUN Ovarian Cancer Foundation is dedicated to changing the face of ovarian cancer through support for better treatment options, and ultimately a cure. Please join us at 7:30 AM for this day of hope, support and awareness. 5K finisher medals, long sleeve shirts, and the best after party in town.

27 HALLOWEEN TRICK-OR-TREATING Downtown Overland Park

Join us on the Downtown Overland Park Trick-or-Treat trail from 2:00 PM- 4:00 PM and enjoy games and

W ellness classes

Downtown businesses!

Tuesday, Oct. 9 • 10:30 a.m. – 2:30 p.m. Cedar Lake V illage

NOV 10

10:30 a.m. - Balance in the pool OR chair yoga 11:30 a.m. - Lunch 1:30 p.m. - Balance and brains class

live music on the clock tower patio; hit the trail to collect candy from the

HOUSE PARTY 2018: CARING FOR KC! InterContinental Hotel

6 p.m. Annual fundraising gala will

Join us for any or all of these exciting wellness classes. To RSVP f or this event, please call (913) 780-9916 bef ore Monday, Oct. 8.

feature guest speaker, Leslie Morgan Steiner, author and TED Talk inspiration for domestic violence advocacy! Event includes lively entertainment by local favorite, Missy Koonce, plated gourmet dinner, and opportunity to win unique live & silent auction items. Event sponsors will enjoy a 5:30pm Champagne Check-in! Tickets are $200, online at

All faiths or beliefs are welcome.

Newhouseshelter.org/houseparty OR 816-462-0502 October 2018 | Johnson County Lifestyle

PARTING THOUGHTS

R ed dened Sh rimp a nd G reen Grits ARTICLE KASIM HARDAWAY

PHOTOGRAPHY PAUL VERSLUIS

REDDENED SHRIMP AND GREEN GRITS Serves 6

INGREDIENTS FOR GRITS + 1 avocado + 1 1/2 cups whole milk + 2 1/2 cups water + 1 teaspoon salt + 1/2 teaspoon black pepper + 1 cup grits + 1/2 bunch of fresh cilantro + One 4-ounce can diced green chiles + 1/2 cup green onions, chopped + 2 tablespoons unsalted butter

LOCAL INFLUENCER, KASIM HARDAWAY, SHARES A RECIPE

+ 1/4 cup parmesan cheese, grated

THAT HE CREATED WITH HIS SOUTHERN ROOTS IN MIND. Enjoy!

PREPARATION FOR GRITS Combine milk and water in a pot; bring to a simmer over medium-high heat. Mix in the salt and pepper. Rapidly whisk mixture while pouring grits in slowly and whisking continuously until they're very smooth, with no lumps — this is key to good grits. Turn heat down to medium-low, whisking regularly, so grits don’t stick to the pot. Combine cilantro, green chiles, avocado and green onions in a food processor and pulse for 30 seconds or until everything is finely chopped. When the grits have cooked through and thickened, remove the pot from the burner and whisk in the green mixture. Once the green mixture is evenly dispersed, add butter and whisk again. Whisk in parmesan cheese. Serve hot.

INGREDIENTS FOR SHRIMP + 1 1/2 pounds large shrimp, peeled + 5 teaspoons Sazon — available at Price Chopper on Mission Road + 2 teaspoons grapeseed oil + Salt

PREPARATION FOR SHRIMP Devein shrimp, rinse under cold water and pat dry. Place shrimp in bowl . Sprinkle Sazon over shrimp and rub together to coat all shrimp evenly. Heat 1 teaspoon of oil in skillet over medium-high heat. Place half of the shrimp in the skillet. Cook for two to three minutes then flip using tongs. Cook for an additional two to three minutes on the other side or until shrimp is no longer opaque. Transfer cooked shrimp to a plate. Repeat with the second batch of shrimp and remaining oil. Lightly sprinkle shrimp Follow Kasim in Instagram @kasimjhardaway or kasimhardaway.com 50

Johnson County Lifestyle | October 2018

with salt to taste. Serve over grits.