The Food and Drink Issue
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October - Food & Drink Issue
October is our food and drink issue, and as I prepared this issue for you, I was reminded of how food can hold such memories for so many of us. While it is meant for nourishment, the nostalgia of certain dishes prepared for holidays and with loved ones can evoke strong memories and connections to our past. The aromas and flavors coming from the kitchen can bring me right back to childhood days of sitting at my mother’s or grandmother’s table.
I also think it can be so beneficial to teach competency and even the love of cooking to our children. When my kids were little, one of my boys struggled with both fine and gross motor skills in his early elementary years. Both of his brothers excelled at everything while he had to work hard at basic things. HIs confidence started to decline as he watched his siblings master things easily while things were a little more difficult for him. I was given such great advice from a family friend to teach this child something unique that his brothers weren’t “experts” in so that it could start to build confidence. She suggested starting with something simple like making pancakes for breakfast for the family. I thought it was a great idea, so I began to teach my son the basics of making pancakes and while at the beginning it was messy, and the measurements and pancakes were not perfect, he was so proud of what he made. After getting praise from his family for a delicious breakfast, he wanted to make pancakes for everyone every weekend. As time went on, he started to take requests for add-in ingredients like chocolate chips, berries or cinnamon swirl, and the confidence he built from being the master of the pancake griddle was just what he needed. He moved on to other baked goods and then on to meals and loved getting the praise from his dad and siblings.
As simple as it was, giving him something that he could master that his siblings didn’t do built the confidence he needed as a young child that he could do things. It also instilled a lifelong love of cooking, and as he got older, his first choice electives in middle school and high school were baking and cooking classes and he still loves to cook to this day. He eventually caught up to his brothers and peers with fine and gross motor skills during those elementary years, and while he probably doesn’t even remember that he struggled with it so much when he was really young, I truly believe that teaching him how to do something unique that he could be an expert in helped him not to be so hard on himself.
Food has the power to bring people together as we gather for meals and share special times together. The kitchen table is often where conversations happen with family or friends. Whether you are preparing a meal at home or enjoying one of the many amazing restaurants in our city, I hope you are able to share it with someone you love.
ANGELA BROOCKERD, EDITOR
October 2024
PUBLISHER
Cristine Lindholm | cristine.lindholm@citylifestyle.com
EDITOR
Angela Broockerd | angela.broockerd@citylifestyle.com
ACCOUNT MANAGER
Reagan Simpson | reagan.simpson@citylifestyle.com
CONTRIBUTING WRITERS
Angela Broockerd, Allison Swan, Jamie Segall, Lauren Powers, Jenny Vergara
CONTRIBUTING PHOTOGRAPHER
Janie Jones
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Josh Govero
LAYOUT DESIGNER Kelsi Southard
Custom Homes
Barnhouse is a family-owned design + build company focused on new construction- from traditional stick-built or modified timber frame homes to pre-engineered steel or pole barn structures. Specializing in modern farm homes, Barnhouse harvests old barns to utilize reclaimed timbers and barn board to provide an enriching contemporary country feel. After building a foundation on open communication and honesty, Barnhouse helps bring visions to life.
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1-6: The unique collaboration between Quixotic and Friends of the Arboretum astounded guests at the Overland Park Arboretum n a wild visual journey through the grounds, culminating in an immersive performance uniting live music, dance, aerial acrobatics and more.
Saturdays - 8:00 am - Noon
The Night at the Living Farm
Dress up in your favorite costume for a night of spooktacular fun at The Night at the Living Farm at Deanna Rose Farmstead.Festivities include scary and non-scary hayrides, stone Lion Puppet Theater, pirate ship races, spooky experiments with Mad Science, superhero obstacle course, dance with a princess in the Pavilion, scarecrow maze, skeleton petting zoo, pumpkin Walk to explore with flashlights, DJ Dance Party and fireside marshmallow roast. For more information visit https://artsandrec-op. org/farmstead/night-living-farm/
Pumpkin Hollow
Take a horse-drawn hayride down to Pumpkin Hollow, all month long in October. Climb up our hay pyramid and go down the giant slide, make your way through the spider web maze, drive your pedal car down Orrin's Country Road, scare the crows away at Slingshot Alley, climb with a goat in our Kidz Corral, and enjoy other old-fashioned games and activities before picking your pumpkin to take home. For tickets visit https://artsandrec-op.org/ farmstead/pumpkin-hollow/
Gomer's Fine Wine & Spirit Offers New Spirits
Gomer’s offers a wide range of spirits for you to choose from including bourbon, vodka, rum, gin, whiskey, and beyond. Whether you’re having friends over for a cocktail party, planning for a wedding reception, or simply looking for a new bottle to add to your collection, stop by Gomer’s.
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tradition DISCOVERING AND TASTE
Grand Coffee Company
ARTICLE BY LAUREN POWERS
PHOTOGRAPHY BY JANIE JONES at
Nestled in the heart of Kansas City, Grand Coffee Company has quickly become a beloved staple for locals seeking a taste of Italy mixed with Midwestern charm. With its two locations, one downtown near Crown Center and off Shawnee Mission Parkway, this family-owned business offers more than just a caffeine fix—it's a testament to a rich culinary legacy that spans generations.
Grand Coffee Company’s roots run deep in Kansas City's food scene, thanks to the enduring influence of the founder's grandfather, who opened the city's first pizzeria, Antonio's, on Main Street. "My Grandpa had the first pizzeria in Kansas City," said Salvatore Silvio, owner of Grand Coffee Company. This legacy didn't stop at pizza; it extended through the generations, with his uncles opening successful ventures like Hawg Jaw Que & Brew and Em Chamas Brazilian Grill. "They've helped and taught me a lot along the way. Any time I have questions on what I should do or how I should do it, they are there to assist in any way they can."
Drawing from this deep well of family tradition, Grand Coffee Company infuses elements of a traditional Italian café into its offerings, setting it apart from other coffee shops in the area. "We incorporate Italian aspects in our space with our Italian sausage breakfast panini and grilled cheese with house-made roasted red pepper garlic sauce, which my dad created," the owner explains. This emphasis on unique, homemade flavors reflects the culinary innovation that has been passed down through the family. "My dad learned and grew up cooking at my grandpa's pizza. He has now created many recipes," he adds, highlighting the continuous thread of creativity that defines their menu.
At the heart of Grand Coffee Company’s success is its commitment to quality coffee. The company roasts its own beans at a facility in North Kansas City, sourcing from a local importer, Anthem Coffee Importers, which supplies beans from Brazil, Guatemala, Colombia, Ethiopia, and Costa Rica. This dedication to quality and local sourcing resonates with their customers, who have shown unwavering support since the café's doors first opened. "We are grateful for how the customers have supported us. I feel they enjoy our space and our take on the coffee scene," the owner says.
With a diverse menu, there’s something for every palate at Grand Coffee Company. The owner’s personal favorite? The Italian sausage breakfast panini. "I feel it is a very unique item. Not many places offer Italian sausage for breakfast," he notes, emphasizing how this dish encapsulates the café’s blend of Italian tradition and modern taste. While the paninis and grilled cheeses are popular, the café also offers an array of coffee drinks, protein shakes, pastries, and more.
Beyond the delicious food and coffee, Grand Coffee Company serves as a hub for local community events. Every Saturday, the Grand Boulevard location hosts the 816 Run Club, where around 60 athletes gather to run and then cool down with refreshments in the welcoming café environment. The Shawnee location, meanwhile, becomes a haven for cyclists from Team Local Cycling on weekends. These events highlight the café’s commitment to fostering a sense of community and providing a space for locals to connect.
While there are no immediate plans for expansion, the future of Grand Coffee Company seems bright. "We would love to grow as the right opportunity comes up," the owner says. In the meantime, the focus remains on maintaining the high standards and personal touch that have earned the café its loyal following. "We just stick true to what we believe in and try to treat each customer with great respect," he adds.
With its deep roots in Kansas City’s culinary history and a passion for quality and community, Grand Coffee Company is more than just a place to grab a cup of coffee. It’s a reflection of a family's enduring love for food, tradition, and the people they serve. Whether you're starting your day with a unique Italian sausage panini or joining a run club, Grand Coffee Company is a destination where tradition meets taste in the heart of Kansas City.
Inside The Truitt Hotel’s Historic Elegance
ARTICLE BY JAMIE SEGALL | PHOTOGRAPHY BY JANIE JONES
If you are on the hunt for a unique Kansas City hotel for a staycation, look no further than The Truitt. This beautiful boutique hotel located inside a historic mansion is perfectly curated to bring you an elegant yet comfortable stay. You can feel that the owners Ryan Hiser and David Tran were thoughtful in every detail and their love for art, décor, and hospitality shines through at every turn. They hand selected the art pieces,
antiques and even the linens to give it a personal and luxurious vibe. Located downtown, this hotel is surrounded by some of the best sights in the city and is the perfect place to help locals see Kansas City through a new lens.
Situated in the arts district, and walkable to Kemper Museum of Contemporary Art, The Nelson-Atkins Museum of Art, and Kansas City Art Institute, there is no shortage of daytime outings for those that enjoy good food, art, and history.
Ryan and David shared what inspired the look and feel of the hotel and what makes it a bit different than other locations. “The hotel is really a culmination of all the things we love. We love old, historic properties, vintage shopping, interior design, and meeting people. All of this comes together as an outlet for us in the hotel,” said David.
“The Truitt was really inspired by one of our favorite places, Palm Springs. We wanted to bring the same laid-back luxury that is not too over the top, but still elegant, relaxed and fun to Kansas City,” said Ryan. He continued, “We strive to bring guests something new that they haven’t seen before and won’t see again.”
Across from The Truitt, David and Ryan also have the Aida hotel, and a third new historical hotel under renovation set to open in November. When you stay at one property you get access to the grounds of all three making it easy to explore the beautifully manicured gardens, shared spaces, and individual aesthetic of each hotel. So, for those seeking a special Kansas City experience, these historic mansions are it.
For Kansas City locals having the ability to be in such a stunning atmosphere with the ability to walk to and from dinner is an experience in and of itself. A night away can make you feel like you are somewhere else or make you grateful to see a part of the city you don’t normally see. Ryan and David even shared their favorite walkable secret hidden gem, Café Sebastienne located inside the Kemper Museum. They recommend a visit to the café to indulge in stunning art views and seasonal menu items from the James Beard nominated chef.
“We wanted to bring the same laid-back luxury that is not too over the top, but still elegant, relaxed and fun to Kansas City.”
So, if you are looking for an unforgettable staycation with an opportunity to take in the history of our beautiful city, visit The Truitt. “We like to say it is like coming to stay with your cool friend in the city,” said Ryan. It is the perfect escape from your day-to-day life and provides a rich travel experience you cannot find anywhere else.
Feeling inspired for that staycation? Visit thetruitt.com or @truittkc on Instagram to check out scenes from the hotel or to book your stay.
ENJOY A SIP AND A STROLL WHILE SUPPORTING THE FRIENDS OF THE ARBORETUM
Brewfest Season is Here!
ARTICLE BY LINDA DITCH | PHOTOGRAPHY BY ANDREW ROSSI
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The event truly offers something for everyone—from corporate sponsors to beer enthusiasts, date-night couples, and large groups of friends.
The 9th annual Botanical Brewfest takes place on October 19th from 7 to 10 pm. Guests will enjoy a crisp Autumn evening filled with beer tasting, live music, delicious morsels and fun times at the Overland Park Arboretum and Botanical Gardens. The proceeds go to Friends of the Arboretum, a part of The Arts & Recreation Foundation of Overland Park. The group supports, promotes and develops programs offered by the Arboretum and gardens for the community.
City Lifestyle spoke with Brit Waye, Community Engagement Manager for the Foundation, about this year's event.
Q:
HOW MANY PEOPLE ATTENDED LAST YEAR'S EVENT?
Waye: Last year, we welcomed nearly 1,000 guests to the Botanical Brewfest. The event truly offers something for everyone—from corporate sponsors to beer enthusiasts, date-night couples, and large groups of friends.
Q: WHAT CAN PEOPLE EXPECT THIS YEAR?
Waye: The garden grounds will be buzzing with dozens of vendor tents offering hundreds of varieties of beer, ciders, hard seltzers, cocktails, spirits, and even non-alcoholic hop-waters from nearly 40 top local and regional breweries.
We're also excited to welcome a selection of our favorite food trucks and restaurant vendors, serving delicious eats for an additional cost. From savory bites to sweet treats, there will be plenty of options to satisfy your cravings.
There will be two live bands stationed in the gardens for entertainment: Taylor & Tye, a talented musical duo from Kansas City known for their captivating mix of original songs and crowd-favorite covers, and The Alpen Spielers, a lively German polka band that promises to bring high energy and fun.
Q: HOW DOES THIS FUNDRAISER IMPACT THE ARBORETUM'S PROGRAMS AND UPKEEP?
Waye: Botanical Brewfest is one of the seven key fundraising events for Friends of the Arboretum, a division of The Arts & Recreation Foundation of Overland Park. This event plays a crucial role in enabling the Friends of the Arboretum to support significant improvement projects, such as constructing a new greenhouse, creating beautiful new garden spaces like the recent Emily Dickinson Garden, and major capital improvements like the LongHouse Visitor Center.
The mission of Friends of the Arboretum is to preserve, enhance, and promote the Overland Park Arboretum & Botanical Gardens. These initiatives are made possible thanks to the generosity of donors, membership dues, and special community events like Botanical Brewfest. This seasonal celebration not only invites people to enjoy the gardens and discover local breweries and eateries, but also to contribute to the future growth and beauty of the Arboretum through their participation.
Tickets can be purchased online at botanicalbrewfest.org, which costs $55 for general admission and $75 for VIP admission. Friends of the Arboretum Members receive a $5 discount on ticket purchases. VIP ticket holders receive early admittance to the event at 6 pm and receive a complimentary Botanical Brewfest t-shirt and beer koozie lanyard to hold their tasting glass for a hands-free experience. All ticket holders receive a souvenir tasting glass to take home.
The event is strictly for 21+ and up. No children or pets will be admitted. Guests are welcome to leave their cars at the garden overnight without fear of towing if they prefer to use a ride-share service to get home afterward.
S C RATCHGOU R METKITCH
ARTICLE BY ALLISON SWAN
Photo Janie Jones
“Fall is the best time of the year for dining al fresco at Scratch.”
Scratch Gourmet Kitchen has undergone a remarkable transformation since the restaurant's grand opening. What began as a pandemic-era project has rapidly grown into one of Kansas City’s premier dining and catering experiences.
Tyler Morrison is the owner and founder.
“In July of 2023, Scratch evolved into a destination casual fine dining restaurant focused on creating memorable moments for our guests with a service-forward, small dining approach,” says Morrison. “As we have continued to grow and develop out of an initial Covid opening, Scratch has begun to imprint itself as a best-inclass restaurant and premier catering company in the Kansas City area. Fifteen months later, we now find ourselves fully booked on weekends for both the catering side of our business and the restaurant dining experience. We now have our eyes set on finding a new location to expand the business so that we can continue to grow
and serve our loyal customers, as well as the new ones we meet daily.”
As autumn sets in, Scratch’s menu is embracing the season with a creative and ever-changing lineup. The fall offerings will highlight ingredients inspired by local harvests.
“Our menu is constantly changing, which makes working at Scratch so much fun. We get to be creative and inventive while providing new and unique tastes for our guests. This fall will feature a lot of ingredients based on local harvests such as local squashes and gourds, fresh fall corn, and honeycomb from our family-owned farm in central Kansas. The menu will be centered around the idea of providing our guests with elevated comfort food for a fun transition into Kansas City's colorful, cool fall. Each week, Chef Taylor will debut a new weekly chef special that allows him to play with so many fun colors and ingredients.
Photo Janie Jones
Photo Anna Petrow
Photo Anna Petrow
“Our new fall cocktail program is a culmination of our mixologists' deep love of bourbon, excitement for the upcoming holiday season, and rooted history within speakeasies on the West Coast over the last 15 years. We will debut a curated collection of bourbons from unique, hidden gems to highly allocated, sought-after collector's items. The cocktails will feature new playful techniques, such as the use of smoking bubble guns, seasonal fall infusions made in-house, and riffs off of classic holiday desserts that might just rival your grandma’s best baked goods! We’re really excited to showcase our new menu to appeal not only to the seasoned cocktail aficionado but also to introduce newcomers to an array of interesting spirits and cocktails in an imaginative way that’ll entice you to keep coming back to experience each new release.”
2024 has been an extraordinary year for Scratch, marked by a 175% growth in business and recognition from prestigious institutions. Scratch was honored with the Wine Spectator Award of Excellence, a global accolade that places it among just seven local restaurants to receive this distinction. Additionally, the restaurant earned OpenTable’s 2024 Diner’s Choice Award for outstanding food and service.
“Each week we sit down with our wine distributor reps (hint—stop by on Tuesdays at 4:00 p.m. if you want to taste some wine) to go through different wine allocations in the state and taste new vintages. We carry over 55 wines by the glass and 160 unique labels on our wine menu.
Each week, after tasting the wines, we select a few and try them out through different avenues. I have a 'Tyler's pick of the week,' where we put out a new wine each week at a special glass and bottle price to gauge our guests' interest in the wine. We also host two five-course wine pairing dinners a month, where we invite the winemaker or national representative of the winery to fly to Kansas City to co-host the dinners with us. Both of these are great ways for us to learn about more wines and create a unique selection to offer on our wine list.”
This year, Scratch is more prepared than ever for the season, having started planning its holiday menu back in March to ensure an exceptional experience for all guests.
“Fall is the best time of the year for dining al fresco at Scratch. We have a beautiful view from our patio that allows guests to enjoy the changing colors outdoors. Our patio is covered with heaters and custom blankets that provide great warmth to our guests while they dine. We are even more excited to be gearing up for the holiday season. From large galas to corporate and social holiday parties, it's really a fun and busy time of the year for our team. This year, we are the most prepared we've ever been for the holiday season. We started planning the holiday season menu in March to create an exceptional product for our guests.”
Scratch Gourmet Kitchen is located at 3939 W 69th Terrace in Prairie Village. For more information, visit scratchgourmet.com.
VITA'S PLACE
ARTICLE BY JENNY VERGARA
PHOTOGRAPHY BY JANIE JONES
When Ryan and Jenny Sciara, the owners of the retail wine shop, Underdog Wine Co., travel finding great wine is always on the itinerary, one of their favorite things to do is seek out wine bars in the area, and sample a variety of wines while they soak in the local culture. They found the wine bars they loved the most, had a curated wine list, some wine-related cocktails and inspired small plates in a dark and cozy, intimate spot with old world patina blended with modern design.
“We gave John our wish list from visiting wine bars all over the world, and he took all of that and made it even better.”
That was the inspiration for their neighborhood wine bar, Vita’s Place, named after Ryan’s grandmother, that is now open in the Crestwood Shops. When they decided to open a wine bar, Ryan was at the right place at the right time to snap up the lease for a small hair salon. The best part? The space was located just steps away from their popular wine shop.
The couple asked John O’Brien, owner of Hammer Out Design, for help. A modern-day renaissance man, O’Brien is known for having the eye of an artist and the skill of a master builder. He has a list of specialized local artists and tradesmen whom he likes to bring into different projects, including Justin Gainan, who has worked with O’Brien for more than 20 years.
Hammer Out Design is responsible for creating the look for so many restaurants and bars in this town including Rye on the Plaza, Golden Ox’s renovation, Nighthawk, a bar located in the bottom of Hotel Kansas City, Harry’s Country Club, Brown & Loe, Amigoni Urban Winery, Earl’s Premier, Bacaro Primo, Aixois in Leawood and now Vita’s Place, just to name a few.
“Working with John was an excellent experience from start to finish. He has created some of the best restaurants and bars in Kansas City, and we had all these industry friends in common,” says Ryan. “We gave John our wish list from visiting wine bars all over the world, and he took all of that and made it even better.”
The resulting 750 square foot bar is warm and convivial with cream-colored walls, a large dark wood bar that features a warmly lit back bar covered in goldenrod subway tiles designed by local artist Andy Brayman, the founder of The Matter Factory, a local ceramics studio. A vestibule that was built inside the front door lined with reclaimed beadboard paneling, created in a cozy nook for 10 people to sit in the window. In addition to some patio seats outside, Vita’s place also has a finished basement space for private parties or walk-ins.
“John and his team make a place look brand new and still retain a warmth or a kind of patina that only comes with age. Everything in our bar looks like it has always been there,” says Ryan. “Part of John’s magic is his ability to find or build the very thing that will make your place look like it has some character or age, for example, he brought in two old doors from a farmhouse on the east coast were sanded and stained to make our drink rail and to wrap the bar that instantly added a kind of history to this space.”
Vita’s Place is more than just a gorgeous neighborhood spot to catch up with a friend or partner, it also has the benefit of the couple’s deep knowledge of wine informing the list organized by light, medium and full-bodied wines. If wine isn’t your thing, there is also a full bar here, with the cocktail menu that leans into wine-based cocktails, spritzes and non-alcoholic drinks.
“John and his team make a place look brand new and still retain a warmth or a kind of patina that only comes with age. Everything in our bar looks like it has always been there.”
In addition to serving a fine selection of creative meat and cheese plates, chef Owen Manning, is also dishing up a rotating list of specials for those looking for something a little more substantial like seared beef tenderloin with salsa verde, veal tonnato, smoked langoustine, and baked fairytale eggplant with a creamy Amontillado sherry sauce. Get the burnt Basque cheesecake with sour cherries to end your meal.
More than just a wine bar, Vita’s Place, feels grounded with a sense of place and purpose. It makes you feel like you are having a glass of wine in your grandmother’s kitchen, and in a way you are.
Vita’s Place, 5514 Oak Street, Kansas City, Missouri, 64113 816-437-7051, vitasplace.com
More than just a wine bar, Vita’s Place, feels grounded with a sense of place and purpose.
INSTILLING THE CONFIDENCE IN THE KITCHEN
ARTICLE BY ANGELA BROOCKERD | PHOTOGRAPHY BY JANIE JONES
Cooking with Leo
Cooking with your children and allowing them the opportunity to try their hand at preparing food instills not only a love of cooking but also provides them with confidence. While a little patience is needed when first teaching a young child skills such as breaking an egg or measuring correctly, eventually through trial and error, the fine motor skills develop to prepare a recipe independently. The act of preparing a dish together with a parent or grandparent helps build long-term memories.
Smells associated with making a certain dish have a potent and influential marker for memories. Science proves that our sense of smell has the ability to evoke long-term memories because it is strongly tied to our autobiographical memory that is often tied to experiences that are created early in life. Oftentimes, just the smell of something as simple as pie baking in the oven or chili on the stovetop can bring someone back to their childhood kitchen table.
The trick is to start small. Let your children at an early age play with bowls, mixing spoons and measuring cups. Practicing the motions in free play all helps with fine motor development. Start with letting them scoop dry ingredients in a bowl or use a rolling pen to flatten cookie dough. As they get more comfortable with being a part of the process, add in more steps that they can do with assistance or completely on their own. It is okay if the measurements aren’t just right. Expect it to be a little messy and not perfect, and that will keep your patience intact and your expectations realistic. Positive reinforcement and encouragement about their efforts will just further increase the child’s interest in cooking, and eventually they will be independent and confident in the kitchen.
These simple and delicious animal crackers are the perfect sweet treat to make with your young emerging little chef in training. CONTINUED >
ANIMAL CRACKERS
Ingredients:
• 1 cup and 2 tablespoons white flour
• 1/4 teaspoon baking soda
• 1/2 cup oatmeal
• 4 tablespoons honey
• 1/2 teaspoon vanilla
• 4 tablespoons buttermilk
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1/4 cup whole wheat flour
• 1/4 cup unsalted butter, room temperature
• Optional: add 1/4 teaspoon nutmeg or cinnamon
Steps:
Preheat oven to 400 degrees.
Put the oatmeal in a blender or food processor and pulse for about a minute, until it’s reduced to a rough powder. Add the ground oatmeal to the whole wheat and 1/2 cup of the white flour, baking soda and salt to the bowl of an electric mixer affixed with a paddle attachment, and turn on to mix. Add butter and blend on medium speed until the butter has been incorporated and the mix looks a little like wet sand. Add the buttermilk, vanilla, honey and almond extract and blend. If the dough looks too wet to roll, add the remaining flour 1/4 cup at a time until the dough forms a ball and pulls away from the sides of the blender.
Turn the dough out onto a piece of plastic wrap and flatten into a disc. Cover completely and chill in the fridge for at least one hour, up to overnight.
When ready to bake, preheat the oven to 400 degrees and place dough on a lightly floured surface (using the remaining 2 tablespoons of flour). Roll out until 1/8 inch thick. Cut out with desired cookie cutters and bake for five to seven minutes, based on your preference. Five minutes will get you a softer cracker, while seven (once the edges have browned) will get you a crisp cracker. Enjoy!
Animal Cracker Cookie Cutters: Cockrell Mercantile Co
Kids Chef Coat and Hat: Crate & Barrel
THESE SIMPLE AND DELICIOUS ANIMAL CRACKERS ARE THE PERFECT SWEET TREAT TO MAKE WITH YOUR YOUNG EMERGING LITTLE CHEF IN TRAINING.
SER VI NG UP S OUP
CHICKEN NOODLE SOUP
This hearty chicken noodle soup is the perfect comfort food that is packed with nutritious goodness. This pairs perfectly with homemade beer bread or a sourdough loaf.
INGREDIENTS:
• 8 cups chicken broth (add more if desired)
• Whole fryer chicken, cut in chunks or shredded
• 5 celery stalks, sliced
• 8 carrots, sliced
• ½ onion, diced
• 4 tablespoons butter
• 1 teaspoon Italian seasoning
• ¼ cup half and half (optional)
• 1 package egg noodles
• Salt and pepper to taste
DIRECTIONS:
In a large stock pot, add 8 cups of chicken broth. Dice carrots, celery and onion and add to the broth. Bring to a boil, and reduce to medium heat until the vegetables are soft. In the meantime, skin and cube 1 whole fryer chicken and add to the stock pot. Next, add egg noodles (frozen Reames homemade egg noodles are my favorite) and let boil until noodles are cooked. Add butter, half and half, salt, pepper, and Italian seasoning. Simmer on low until ready to serve.
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ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
TOMATO BASIL SOUP
INGREDIENTS:
• 2 cans diced tomatoes
• 2 ½ cups vegetable broth
• ½ cup heavy whipping cream
• 1 onion, diced
• 3 cloves minced garlic
• 3 tablespoons olive oil (or alternatively, 1 stick butter)
• ½ cup chopped fresh basil
• Salt and pepper to taste
This classic tomato basil soup is easy and quick to make and is the perfect way to get the rustic, tangy and savory flavors of this Italian dish.
DIRECTIONS:
Toss the butter or olive oil in the pan. Add onion, and saute until the onion is translucent and soft. Add minced garlic, and saute for 2 minutes. Next, add canned tomatoes and simmer. Transfer to a blender, and puree until smooth. Add the fresh basil and heavy cream. Transfer mixture back to the pan to thoroughly heat, and salt and pepper to taste. Top with fresh parmesan and chopped basil, and serve with toasted Italian bread.
CHICKEN TORTILLA SOUP
INGREDIENTS:
• 1 fryer chicken, shredded
• 4 cups vegetable broth
• I can diced tomatoes
• 1 can Rotel
• I can beans, pinto or black
• ½ lime, juiced
DIRECTIONS:
• 3 tablespoons butter
• 1 small onion, diced
• 1 bell pepper, diced
• 3 teaspoons taco seasoning
• 2 ½ teaspoons cumin
• 1 Jalapeño pepper, diced
• Salt and pepper to taste
Melt butter in a skillet over medium heat. Add onions and peppers and saute until soft. Add taco seasoning, cumin, Jalapeño and salt and pepper and cook for an additional 5 minutes.Next, add vegetable broth, shredded chicken, tomatoes, Rotel and beans. Stir and let simmer. Salt and pepper to taste. Squeeze fresh lime juice and serve. Top with toppings of your choice. Enjoy!
TOPPINGS:
• 1 Avocado, diced
• Tortilla strips
• Diced tomatoes
• Diced green onions
• Cheddar cheese
• Sour cream
This tasty soup is so full of flavor and texture that it is destined to land on your regular dinner rotation. The added toppings are the star of this show, so be sure to include your favorite toppings.
CREAMY BUTTERNUT SQUASH SOUP
For a healthy dose of vitamin A, enjoy this creamy soup that boasts a robust, rich butternut flavor. For an easier assembly buy pre-cut butternut squash.
INGREDIENTS:
• 6 cups cubed butternut squash
• 1 small onion
• 2 cloves garlic, minced
• 6 cups water
• ½ cup heavy whipping cream
• 1 teaspoon fresh thyme
• 1 tablespoon salt
• Pepper to taste
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DIRECTIONS:
Combine the chopped squash, onion, garlic and red pepper, and place in a large pot. Add water, and bring to a boil. Add salt and simmer for about 30 minutes. Cool and blend mixture in a blender until smooth. Transfer mixture back to pot and add heavy whipping cream and fresh thyme. Pepper to taste. Garnish with pepitas and fresh herbs.
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Jeffrey Brabec Executive Director, The Forge