Leawood, KS November 2017

Leawood LeawoodLifestyle.com

NOVEMBER 2017

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The Food Issue

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EVERYTHING FOR THE

home

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Leawood Family Care is celebrating fifteen years as an independent private medical practice.

We are grateful to our wonderful patients, incredible staff, and this outstanding community for making this possible. Thank you all very much. We couldn’t have done it without you, and we look forward to many more years together.

11301 Ash Street | Leawood, Kansas 66211

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Lifestyle Letter

Letter from the Editor

NOVEMBER 2017

S

o many moments happen around a kitchen. It is a gathering place for families and friends to eat, drink and talk about life. For my family, it’s the spot we always seem to congregate in, and food is the central part of almost every get-together. Food was important to both sides of my family growing up, and the gourmet dishes that my Newman grandmother created would, I believe, impress even professional chefs. She had a gift with food, and the presentation was nothing short of an artistic masterpiece.

My granddad on the other side of my family also liked to cook, but he was more of a “fry some eggs up in some bacon grease” kind of guy. One of my most treasured memories revolves around enjoying food with my granddad. He lived a few blocks away from my childhood home, and we always knew he was good for having a fresh cake sitting on his counter. The cake wasn’t anything special—just a box cake with canned frosting, but that was one of my favorite things to sit and eat with him. I always knew I could walk over to his house, sit at his table and enjoy a huge piece of cake, cold glass of milk and just talk about nothing or everything. My dad stopped by his house every day on his lunch break to have a “sliver” (or two or three) of cake with my grandpa too, and sometimes I would try and time it so I would be there around the same time. It was such a simple thing, but those visits were so meaningful to me.

As I got older, my granddad would invite my husband and me over for dinner quite often as he lived alone, and most times he made his famous “old lady pork chops;" they were melt-in-your-mouth delicious. I always knew a piece of his famous box cake and a cup of coffee on the porch would be the grand finale. Still, to this day, I can’t eat a box cake or even walk past the cake mix aisle at the grocery store without thinking of my granddad.

When he passed, I got his platter that he served those “old lady pork chops” on, and it is one of my most treasured possessions, cracks and all.

PUBLISHER

Donald Hawkins | Donald.Hawkins@LifestylePubs.com EDITOR

Angela Broockerd | Angela.Broockerd@LifestylePubs.com PHOTOGRAPHY DIRECTOR

Paul Versluis | Paul.Versluis@LifestylePubs.com ACCOUNT MANAGER

Frank Flores | Frank.Flores@LifestylePubs.com Heather Loo | Heather.Loo@LifestylePubs.com Mike Maddox | Mike.Maddox@LifestylePubs.com Emily Thibault | Emily.Thibault@LifestylePubs.com CONTRIBUTING WRITERS

Angela Broockerd, Allision Swan, Adriane Taylor, Jenny Wolff CONTRIBUTING PHOTOGRAPHERS

Janie Jones, Paul Versluis

CORPORATE TEAM CHIEF SALES OFFICER

For our food issue, we wanted to highlight some of our favorite local chefs. It was our pleasure to get to learn a little more about them and to share with you their passion for food. Enjoy, and I hope you all have a wonderful Thanksgiving!

| Matthew Perry

CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING ART DIRECTOR OPERATIONS DIRECTOR

| DeLand Shore | Brad Broockerd

| Sara Minor | Janeane Thompson

EDITORIAL MANAGER EDITORIAL

| Nicolette Martin

| Victoria Perry, Lindsey Howard

AD MANAGER AD COORDINATORS

It’s funny that even the simplest foods can hold such significance and nostalgia. Sitting around the table and enjoying a meal or traditional family recipe can create such lasting memories. Sometimes the food is the memory but often for me, it was the moments spent while sharing a meal that stuck.

| Steven Schowengerdt

CHIEF EXECUTIVE OFFICER

| Chad Jensen

| Cyndi Harrington, Andrea Thomas Alicia Huff, Adella Wrisinger | Cyndi King, Jessica Sharky, Dana Rudolph, Emily Stout

LAYOUT DESIGNERS

PUBLISHER SUPPORT

| Melanie Carlisle

EXECUTIVE ACCOUNTANT APPLICATION ARCHITECT WEB DEVELOPERS

| Randa Makeen

| Michael O’Connell

| Hanna Park, Scott Lavigne

Angela Broockerd, Editor Angela.Broockerd@LifestylePubs.com

ON THE COVER Cool Guy Foods | Arugula, Beet ,

Goat Cheese and Fried Leeks Salad with Olive oil and Fig Balsamic Reduction PHOTOGRAPHY BY PAUL VERSLUIS 8

Leawood Lifestyle | November 2017

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514 W 26th St, Kansas City, MO 64108 Proverbs 3:5-6 Leawood Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Leawood’s 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 Leawood Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

I T ’S

M O RE

I T ’S

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T H A N

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H O M E,

LI F ES T Y LE.

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November 2017

18 24 18 The Decadent Movement

Departments 15

Around Town

24 Interior and Design

18

Hot Spot

Leawood Resident Shares Her Secrets to

42

Faith Reflections

Creating a Beautiful and Functional Space

44

Lifestyle Calendar

49

Realty Report

50

Parting Thoughts

Prairie Fire Bakery Inspires the Senses

32 Cool Guy Foods

Gourmet Catering in KC and Beyond

50 Colby and Megan Garrelts

Exquisite Cuisine, Decadent Desserts

32 50

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Good Times

Better Homes & Gardens Real Estate Kansas City Homes Raises Money for VCP Tiny Home

Better Homes & Gardens Real Estate Kansas City Homes exceeded their $15,000 goal to build a tiny home for Veteran’s Community Project.

To celebrate, eight offices—College Boulevard, Prairie Village/State Line, Blue Valley, Leawood, Plaza, Liberty, Northland and Lee’s Summit— held a community event September 13 to unveil a tiny home.

Northland office

College Boulevard office

Blue Valley office

Plaza office

Liberty office

Leawood office

Realtors tour Veterans Community Project

The public and Better Homes and Garden Real Estate Kansas City Homes agents outside the tiny home

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Leawood Lifestyle | November 2017

Around Town

AROUND TOWN

The Ultimate in Outdoor Comfort

JAMES BEARD AWARDWINNING CHEFS TEAMED FOR A TASTY OCTOBER FUNDRAISER IN KC This past October, two James Beard Award-winning chefs helped to raise funds for the Child Protection Center (CPC) through a delicious partnership.

Pizzeria Locale owner Lachlan Mackinnon Patterson and his good friend, Colby Garrelts, owner of Rye and Bluestem, married their distinctly different restaurants and culinary talents to benefit the CPC and the taste buds of Pizzeria Locale patrons. Mackinnon Patterson invited Garrelts to create a specialty barbecue chicken pizza using his new Rye barbecue

EXP 11/30/17

sauce and the Pizzeria Locale four-ingredient crust. The Rye barbecue chicken pizza was available during the entire month of October at all Pizzeria Locale locations.

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Leawood Lifestyle | November 2017

10/19/15 11:18 AM

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Hot Spot

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Leawood Lifestyle | November 2017

the decadent movement LEAWOOD BAKERY INSPIRES THE SENSES

ARTICLE ADRIANE TAYLOR | PHOTOGRAPHY PAUL VERSLUIS CONTINUED >

November 2017 | Leawood Lifestyle

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Hot Spot

(CON TI N U ED)

I

magine a warm and inviting, relaxed yet indulgent, aromatically pleasing and taste bud teasing minivacation of pure delicious euphoria. A place that is as sensory tempting as it is

abundantly satisfying and as aesthetically lovely as the carefully crafted treats are delightful. A place where anybody can come and enjoy a scrumptious experience, unwind in a comfortable space, and engage in delicacies that seem to diminish the day’s worries with each bite or sip.

This sweet magic exists at Decadent, located in Prairie Fire, and does not disappoint anyone seeking a pleasure-filled taste journey.

Owner Jeff Martin is a bit of a cooking engineer who has personally developed every recipe.

His inspiration came from the idea that people desire high-end desserts suitable for the finale of an exquisite five-course meal, but without the wait. Martin’s passion for sugary extravagances is evident, and his goal to create a great product at a great price point has been mastered. Decadent will mark its second anniversary in November, and while the accomplishment will not be just about cupcakes and cookies, it will also include the myriad of other fine confections worthy of merriment. This made-from-scratch bakery is intended to delight, and Martin explains that his methods for creating simply come down to really good flavors elevating really good desserts, and this is exactly what patrons will encounter.

"There is a reason behind the dessert," he says. "You come here to indulge; we want the experience from beginning to end to be the sweetest. It is about the decadent life, the decadent experience."

In a dessert-happy world, the thing that makes Decadent unique is the sheer volume of choices and the innovative spin each delectable luxury embraces. It is also apparent that the pairings of the desserts with coffee are designed to truly complement the sweet as a sip of the pleasant gingerbread latte perfectly couples with the richness of the palate-pleasing blueberry cheesecake.

If there is trouble to be found, it would be in choosing among a boundless array of temptations. The popular skillets combine a luscious cookie, brownie or doughnut with creamy gelato–smooth gelato that is also served in a variety of gratifying flavors; the mouthwatering waffles piled high with fresh toppings is suitable from morning to night; and the gourmet medley of crème brûlée are just a few examples of what Decadent has to offer. And to quench any coffee craving, this eatery utilizes an earthy blend of beans roasted locally to create fragrant cups of bliss.

Martin is promoting a movement that redefines what it means to embody dessert pleasure.

It is one about intermingling stellar sweets, superior sips, and serene surroundings. Desserts are a universal language, a sweet exchange, and everyone should be part of the conversation.

Consider this a dulcet invitation for people of all ages to come and experience the Decadent life.

"I am addicted to growing new things, new recipes," Martin says. "Desserts have never changed, it’s what you do to them and how you make it better. The wheel is already there!"

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Leawood Lifestyle | November 2017

November 2017 | Leawood Lifestyle

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913-906-0900 PEDCARESPECIALISTS.COM 12541 Foster, Ste 260, Overland Park, KS 66213 22

Leawood Lifestyle | November 2017

WILLS—TRUSTS—ESTATES Tip of the Month: Trusts are not just for the wealthy. You can be your own trustee and name who serves next.

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Leawood Lifestyle | November 2017

Leawood Resident Shares Her Secrets to Creating a Beautiful & Functional Space ARTICLE JAMI NATO PHOTOGRAPHY PAUL VERSLUIS

/// WHAT WAS YOUR INSPIRATION FOR YOUR KITCHEN? I love timeless kitchens. It's like Jackie Kennedy— I never get tired of her look. We came from Brookside before we lived here; it was the most gorgeous, simple colonial. But that house taught me to let the structure guide me in design. Colonial styles like a classic vibe and when we found this Cape Cod colonial in Leawood, I was smitten. Well, I was 8 months pregnant and we had lots of renovations to do, so I wouldn't say "smitten" with the timeline.

CONTINUED >

November 2017 | Leawood Lifestyle

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BEAUTIFUL & FUNCTIONAL SPACE (CON TI N U ED)

/// WHAT WAS IMPORTANT TO YOU WHEN PICKING THE STYLE AND DESIGN ELEMENTS YOU CHOSE? We kept the same layout and cabinets, island and countertops because they were great quality. So, some of it was just what I had to work with. I prefer marble or butcher block for countertops but black granite is pretty classic and "free.99" fit into the budget. So, the rest would need to be white, woods and mixed metals. If I was ever out making a design decision, I would make sure they fit into those categories. I had some fun with the light fixtures—they could be considered more modern but, if I hate them in a couple years, they were inexpensive. It's OK to not get too stuck on things that can be changed out easily.

/// HOW DID YOU INTEGRATE FUNCTIONALITY AND BEAUTY IN YOUR HOME? This is huge for me. I have four children, and I work from home. I am also a self-professed hermit. I really like to live in my home! So we actually jump on the beds here. We don't take our shoes off when we get inside and the dogs and children have ruined more furniture that you can believe. So everything in the house, with a few exceptions like the rugs or art, are inexpensive or recoverable. I like to buy a couple solid furniture pieces and then mix in things from Target or a flea market.

If it's in this house, it has a job. Sometimes it takes me a year to figure out what a corner needs, but again, the house and family tells you what it needs. For instance, my kids started piling shoes right at the entrance of the garage door. After a year of that, I was over it. I made a functional shoe closet just steps away that was otherwise a junk catchall with no purpose. I can close the door and not have to see the clutter. In my opinion, I think it's a shame when people don't live in the house before they remodel it. There's so much value in knowing what your family needs and making that happen so that the family can function with less chaos. Life is already so messy ... at least we know where the shoes are.

/// WHAT IS YOUR FAVORITE ROOM AND WHY? I think it's the kitchen and living area. Probably because we host so much and that's where everyone hangs. But we also do so much life at the kitchen island: homework, meals, hard conversations. That hub has seen and heard so much.

The side porch is a magnificent space addition. We keep the door open in the spring and fall and everyone wanders in and out. This main space also just makes me happy visually. I know people are afraid of white walls, but they make my brain really calm. And guys, it's just paint! It's an easy fix. Sometimes I think we take our decisions too seriously. I promise you, you will live through design mistakes. I've made a million for sure.

I also do spend a ton of time in my bedroom though. My office is adjacent to the master so that too needs to be a pretty calming area. I've made the mistake of finishing the master bedroom last and it's not good for anything. I take better naps in a pretty room, I swear. (Totally tongue in cheek.) But I will say that it is more restful when you make it a place you want to come rest in the first place.

/// ANY ADVICE TO READERS WHO ARE WANTING TO REDECORATE OR INVEST IN A FIXER-UPPER? I'm no designer, but I think I would say: Find things that you love in magazines or on Pinterest or that you've seen. Are there three or four elements you love? When you're making design decisions, let those guide you.

It has to be W, X, Y and maybe a few pops of Z. You'll be surprised at how what you collected plays nicely together in a room. And you're able to make better budget decisions if you collect over a couple of months as opposed to needing to get something done right then with limited options and no sales.

Lastly, give it time. Good design is collected over space and time and curated over and over again until it's just right. We often look at a picture and think "how did they do that?" It's probably years and years of fiddling!

Maybe not in that home, but somewhere in other projects. It takes practice just like any skill.

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Leawood Lifestyle | November 2017

Photograph by Jami Nato

November 2017 | Leawood Lifestyle

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BEAUTIFUL & FUNCTIONAL SPACE (CON TI N U ED)

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Leawood Lifestyle | November 2017

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OFFSTAGE VIRTUOSOS

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Leawood Lifestyle | November 2017

ARTICLE ADRIANE TAYLOR | PHOTOGRAPHY PAUL VERSLUIS andmade caramelized energy. These are the words used to describe the harmonious flavors Cool Guy Foods infuse to create the most unimaginable and distinctively gourmet food, reminiscent of the smorgasbord equivalent of Billy Joel and Elton John. What makes these culinary mechanics stand out is that they truly understand what it means to provide a hands-free, comprehensive complement to an otherwise high-stress event, and they do it all among a pretty amped backdrop.

So who are Cool Guy Foods? Picture a couple of guys with a passion for food, a desire to cook and the drive to pull off a great gastronomic experience, and you would unveil Cody Wyatt and Jeff Berges. Wyatt explains that he always had an interest in tactile activities which lead him to explore anything with wheels and a motor. Add to this a natural entrepreneurial curiosity, and by age 10 he was already on course to become a businessman. But it was in the summer of the year he turned 13 that the first seeds to owning his own catering company would be planted.

CONTINUED >

Acorn Squash with Maple candied Dried Fruit & Nuts

November 2017 | Leawood Lifestyle

33

COOL GUY FOODS (CON TI N U ED)

"I was able to come to KC where my father was a chef for Deb Reves Catering," Wyatt says. "I got to wash dishes backstage at concerts, and it was the coolest job ever—seeing concerts for free, being backstage and making a ton of cash. I was hooked."

While his love for mechanical engineering never went away, another craving was brewing, and he determined he wanted to make room in his life for both. In a rather haphazard fashion, Wyatt decided to enter a culinary program in Colorado where naturally, he thrived. Once he returned to Kansas City he became the executive chef for Deb Reves Catering and opened restaurants during the offseasons of the concerts.

Then, in 2012, he was given the opportunity to buy the catering company and needed a partner in the endeavor. Jeff Berges was an exceptional choice, and Cool Guy Foods was born.

Chili rubbed Sweet Potatoes with Charred Poblanos

34

Leawood Lifestyle | November 2017

Roasted Cauliflower & Caramelized Carrots

Many of the most critical components of a successful show are the happenings behind the scenes, and having sustainable sustenance before, during and after any high-energy performance is critical. Cool Guy Foods seamlessly master these tasks in almost an ethereal fashion, maintaining professionalism from beginning to end. From the moment the tour trucks pull up, coffee is freshly brewed and plans are already in place for a client-centered feast tailored to meet their needs. Their primary clientele is in the music and film industries, and while some clients are local, they also cater to national and international artists as well.

While it would be easy to get caught up in infatuation, these cooking enthusiasts always uphold their standard of distinction.Â

CONTINUED >

November 2017 | Leawood Lifestyle

35

COOL GUY FOODS (CON TI N U ED)

"They’re not going to walk into a bunch of starstruck servers with us. You have to leave that at home. They get enough of that on stage," Wyatt says. "Backstage is their home life, where they’re able to be normal and not have to sign an autograph on their way to the buffet table. Sometimes it’s hard. I mean, everyone has that one rock star or that one actor who it’s tough not to stare at, and you want to run up to and be like, 'OMG I’m your biggest fan!' But, being professional and not being a fan is very important."

It would be remiss to discuss a catering business and not mention the food, and for Cool Guy, the most important ingredient is love. They have taken their enthusiasm for food and permeated it into each dish they prepare, and while they have put a remarkable spin on traditional dishes such as succulent chili rubbed rib-eye with braised bok choy and crimini mushrooms, and mouthwatering jerked pork tenderloin with cilantro and date relish, they also have a reputation for the eclectic tastes with the spicy five bean curr. Their raw chocolate avocado mousse pie is said to blow minds.

They do it all, and they do it without error. Clients have the option to taste from an extensive menu including warm goat cheese and tea-smoked duck canapé; flavorful pecan encrusted salmon with brandy maple glaze; fresh field greens with bleu cheese and spiced pecans in tomato vinaigrette; and hearty oxtail soup, just to name a few. "(Because) Most of our clients live on the road we make them feel at home for the day," Wyatt says of Cool Guy Foods' ultimate goal. "We work to keep them relaxed and happy. Our clients work hard and have to perform. We give them the energy and nutrition to make it all happen."

And exactly how did the name Cool Guy Foods come to be? It was a term of endearment that seemed to suit their vision and was derived from their family of chefs. Simply put, it is used after they witness something that is out of this world or an amazement. One look at how they have mastered the art of creating a remarkable spread, and the name, indeed, is perfectly fitting.

36

Leawood Lifestyle | November 2017

CONTINUED >

Apple Dijon Pork Chop with Charred Lemon, Rosemary & Sweet Onions

Arugula, Beet , Goat Cheese and Fried Leeks Salad with Olive oil and Fig Balsamic Reduction

November 2017 | Leawood Lifestyle

37

COOL GUY FOODS (CON TI N U ED)

Escargot with Parsley Beurre Blanc & Gruyère Cheese

Poached Pears, Fig & Berries with Champagne Sabayon

38

Leawood Lifestyle | November 2017

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November 2017 | Leawood Lifestyle

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Faith Reflections

42

Leawood Lifestyle | November 2017

ARTICLE JENNY WOLFF

CROSSING BORDERS TO MEND LIVES LOCAL MEDICAL TEAM WORKS WITH MEDICAL AID FOR CHILDREN OF LATIN AMERICA

A

committed group of Kansas Citians is making a world

and lay volunteers. Each year, seven to 10 plastic surgeons from

of difference for people half a world away. They are part of

around the country freely offer their services. Volunteers donate

Medical Aid for Children of Latin America (MACLA), a nonprofit

their time and talent, each paying for their own flights and other

organization. Some of the members who make up MACLA are

expenses. They come from Chicago, North Carolina, California but

also on the talented team of professionals at Quinn Plastic

the main crew is Kansas City-based.

Surgery Center of Overland Park.

“WE HAVE TREATED MORE THAN 9,000 PATIENTS IN THE DOMINICAN REPUBLIC, RESTORING HOPE FOR THOSE FACED WITH PHYSICAL ABNORMALITIES,” DR. JOHN QUINN, A SPECIALIST IN RECONSTRUCTIVE AND PLASTIC SURGERY, SAYS.

“Although we travel to the Dominican Republic only once a year, we are in constant contact with doctors, nurses and Peace Corps volunteers, prescreening candidates, and ordering supplies,” Quinn says.

Peace Corps volunteers work with local physicians and nurses and travel to remote villages to identify potential candidates for surgery, including burn victims. The surgical team usually arrives on a Sunday and sets up a clinic at the hospital.

“The country is used to us being there now," Quinn says.

"Between 500 and 1,000 people typically gather on the street to

MACLA not only restores hope, but it also transforms lives.

see our doctors. From this crowd, we choose 100-150 patients to

“In this culture, if a child has a deformity, they are ostracized and

operate on during the next four days.”

excluded from school. Some people are superstitious, believing that

The Peace Corps volunteers also print and distribute posters,

if you have a deformity, you are touched by the devil,” Quinn says.

serve as translators and help the surgical team with the nuances

“If we can take care of a small child, the damage can be repaired

of emotions that, culturally, Quinn and his team may not recognize.

before the stigma is ingrained.”

In the mid-1980s, the medical team would travel to various cit-

The year following surgeries, families often return to the clinic to show their gratitude.

ies in the Dominican Republic. Now the patients come to them.

“They present us with gifts such as a chicken, or a package of

For the past 15 years, the MACLA medical team has operated out

Oreo cookies," Quinn says. "One man who had lived alone for years

of Padre Billini Hospital in the capital city of Santo Domingo.

announced that after his surgery, he was ready to look for a wife!”

The city’s population is about 1 million, with another 9 million living throughout the island.

MACLA relies on donations to purchase medical supplies. This charitable foundation uses more than 96 percent of donations

“It is a relatively small country with a limited gene pool,” Quinn

for patient care. Dr. Thomas Geraghty started the organization

says. “As a result, the residents have more than the normal num-

in 1985, and upon his retirement three years ago, Quinn stepped

ber of genetic abnormalities. These often show up as a cleft lip, a

up to lead MACLA. He remembers his first trip in 1986 to the

cleft palate, webbed fingers, missing or extra digits. You may see

Dominican Republic as a medical resident in plastic surgery.

three or four generations of one family with these abnormalities.”

"Looking back, to tell you the truth, I did not want to go," he

Viruses, drugs and toxins may also play a role.

says. "But once I got there, I realized what a huge difference we

MACLA medical teams consist of operating room and recovery

made in people’s lives!”

nurses, anesthetists, anesthesiologists, plastic surgeons, pediatri-

That difference continues today. To learn more, visit

cians and family physicians, physical and occupational therapists,

MACLA.org. Your gift will help this dedicated team change lives.

November 2017 | Leawood Lifestyle

43

Lifestyle Calendar

Dreaming OF YOUR

OWN BUSINESS?

November NOVEMBER 2-19 "INTO THE WOODS" MTH THEATER, CROWN CENTER Celebrating its 30th anniversary, "Into the Woods" is widely considered one of the greatest musicals ever written. This Stephen Sondheim masterpiece takes everyone's favorite storybook characters to "happily ever after" and beyond. Performance times vary. For more information, visit MuusicalTheaterHeritage.com

NOVEMBER 3-5 OWL PROWL ERNIE MILLER NATURE CENTER Come for an informative talk featuring live owls and an evening hike through the park. You’ll never know whooo you might spot! Come dressed for the weather and warm up with a cup of hot cider after the hike. This event is sure to be a “hoot." $8 per person, $9 for nonresidents. Register today by going to JCPRD.com.

NOVEMBER 4 & 5 GREAT PUMPKIN SMASH AT THE ZOO KANSAS CITY ZOO

Of being financially successful?

Post-Halloween enrichment for the animals! Watch them crush, kick,

Are you passionate about your

throughout the weekend. 11 a.m. to 3:30 p.m.

community and the positive things that happen there? If you answered a resounding “yes,” then consider partnering with Lifestyle

bounce and play with big orange pumpkins at scheduled events

NOVEMBER 4 FESTIVAL OF SOUTH AFRICAN DANCE CARLSEN CENTER AT JOHNSON COUNTY COMMUNITY COLLEGE Experience this showcase of two distinct South African dance traditions, born from the perseverance of the human spirit. The

Publications to start your own

two deeply rhythmic ensembles, Real Actions Pantsula and

community magazine. No publishing

Stimela “ The Gumboot” Musical, uplift, unite and tell a story as

experience required!

political challenges. These communicative dances have be-

they entertain and spread awareness of socio-economic and come important parts of restoring, revitalizing and preserving South African culture.

NOVEMBER 5 STAND UP FOR SYNERGY ARGOSY CASINO HOTEL & SPA Kathleen Madigan, one of the most respected comedians of her generation, headlines the 11th Annual Stand Up for Synergy. She promises a memora-

LIFESTYLEPUBS.COM/OWNIT

ble night of wisecracking wisdom for all who attend. Proceeds benefit Synergy Services in their work to address family violence throughout our community. SynergyServices.org

44

Leawood Lifestyle | November 2017

CONTINUED >

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Lifestyle Calendar

NOW OPEN in OP!

(CON TI N UED)

NOVEMBER 9-12 HOLIDAY BOUTIQUE OVERLAND PARK CONVENTION CENTER Enjoy a one-of-a-kind shopping experience at this year's Holiday Boutique. This event showcases products such as apparel, decor, jewelry, children's items, gourmet foods for the holiday season and much more. 10 a.m. to 9 p.m.

NOVEMBER 11 FALL TOMAHAWK TRAIL CLEAN-UP TOMAHAWK PARK Bring your scout troop, club, neighbors or yourself for a fun, clean event with a purpose. Participants will meet at Tomahawk Park, and be assigned an area to collect from either along the trail, creek or surrounding area. You must register for this free event by calling the Prairie Oak Nature Center, 913.696.7771.

NOVEMBER 11 VETERANS COMMUNITY PROJECT SWING GALA HISTORIC FIRESTONE BUILDING VCP is building the first tiny house veterans village/community center in KC. Enjoy an evening of music by KC's jazz favorite, Grand Marquis, dinner, cocktails and auction. Visit VCPGala.com for tickets and sponsorship opportunities.

ROB MAGEE OWNER

NOVEMBER 14 LEAWOOD SENIOR LUNCHEON LEAWOOD COMMUNITY CENTER Come and enjoy a catered lunch and entertainment on the second Tuesday of every month—a great way to socialize and meet new friends! Cost: $8 per person. Reservations required one week in advance for catering purposes. For more information or to register, please call 913.339-6700, ext. 154.

THERE’S A NEW Q IN TOWN Rob Magee just brought his mouthwatering, lip-smacking, championship-style ‘que to Overland Park! More than just a full-service restaurant—the same catering and to-go menus you love are now available at our new location.

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NOVEMBER 18 HOUSE PARTY 2017: DREAMING OF A BRIGHT FUTURE INTERCONTINENTAL Robin Givens, celebrity guest speaker, actress and author will share her story of hope at this annual gala event to benefit Newhouse, a CONTINUED >

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Leawood Lifestyle | November 2017

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47

Lifestyle Calendar

(CON TI N UED)

domestic violence shelter in Kansas City, Missouri. Chef-inspired gourmet dinner, drinks and live and silent auctions that will include unique travel and event experiences and gift items! 5 p.m. to 9 p.m. with an after-party until 11 p.m. NewhouseShelter.org

NOVEMBER 20 HOLIDAY LIGHTING CEREMONY LEAWOOD CITY HALL Join Leawood Mayor Peggy Dunn and members of the community for holiday caroling, refreshments and much more as the city kicks off the 2017 holiday season by illuminating City Hall at the 20th Annual Holiday Lighting Ceremony.

NOVEMBER 23 WARD PARKWAY THANKSGIVING DAY RUN/WALK WARD PARKWAY CENTER, EAST SIDE Kick off your Thanksgiving Day celebration with a great morning run with friends and family. All participants receive a long-sleeved thermal race shirt and a 6-inch pumpkin pie!

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NOVEMBER 24-25 DECEMBER 1-2, 8-9 LUMINARY WALK 5 PM- 9 PM Enjoy a mile of candles, holiday lights, live entertainment, Santa Claus, horse-drawn wagon rides, hot cider around a campfire

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and mystical Gnome and Fairy Villages. $10 at the door/ $9 advance ticket price. artsandrec-op.org

48

Leawood Lifestyle | November 2017

Realty Report

Leawood Realty Report

Neighborhood

List Price

Sold Price

%Sold/List

DOM

Beds

Baths

$1,050,000

$1,005,000

95%

79

5

4.1

$969,000

$962,500

99%

12

4

4.1

$1,000,000

$942,000

94%

92

4

3.2

LEAWOOD

$879,000

$871,000

99%

0

4

4.1

HALLBROOK

$889,000

$835,000

93%

387

4

4.2

BRIDGEWOOD

$685,000

$685,000

100%

14

4

4.1

SADDLEWOOD

$695,000

$670,000

96%

19

5

4.1

THE HILLS OF IRON HORSE

$695,000

$662,500

95%

40

5

4.1

LEAWOOD ESTATES

$699,000

$650,000

92%

106

5

4.1

BERKSHIRE

$679,500

$645,000

94%

106

6

5.2

HIGHLANDS CREEK

$649,950

$629,000

96%

1

5

4.1

WATERFORD

$625,000

$601,000

96%

23

4

4.1

HALLBROOK CHARTWELL WEST LEAWOOD LANES

Information compiled is from Heartland Multiple Listing Service (MLS) and includes properties listed and sold in the area from multiple brokers.

Statistics from 9/1/2017-9/30/2017. DOM=Days on Market

November 2017 | Leawood Lifestyle

49

Parting Thoughts ARTICLE ALLISON SWAN

EXQUISITE CUISINE, DECADENT DESSERTS

C

olby and Megan Garrelts are the husband-and-wife

desserts for dinner, catering and private events, Bluestem has

chefs and owners of Rye and Bluestem restaurants. Both

earned both local and national awards, including the James

chefs are proud to be from the Midwest, with savory and sweet

Beard Foundation semifinalist for Outstanding Restaurant in

recipes reminiscent of generations around the kitchen table.

2015, 2016 and 2017.

Rye in Leawood celebrates the traditional Midwestern foods

As chefs, they are inspired by the seasons and family.

the couple grew up enjoying with a chef’s point of view known

Both look up to chef Michel Bras and his family in France

for its fried chicken, vegetables just off the stove, Parker House

as well as chef Claudia Flemming—Megan often uses her

rolls and seasonal pies, all made with fresh, locally-sourced

cookbook The Last Course: The Desserts of Gramercy

ingredients. They even use produce from their family farm

Tavern. Megan's favorite seasoning is salt in sweet foods to

in Parker, Kansas. The alcoholic beverages also have a local

make the flavor pop, and depending on the dish he's cook-

focus, with a selection of Missouri and Kansas beers and spir-

ing, Colby favors a mixture of salt, sugar and fat. His favorite

its, classic cocktails and regionally inspired drinks.

meal is linguini and clams, and she enjoys osso buco with

Bluestem in Westport just north of the Country Club Plaza

50

orzo and fall veggies.

marries cuisine and hospitality for a truly memorable experi-

With culinary degrees, numerous awards, features in

ence. Featuring an intimate dining room with various courses

national publications and two published cookbooks, the

and à la carte offerings showcasing Colby’s progressive

Garrelts combined their talents and professional careers into

American cuisine and Megan’s variety of decadent American

two exceptional restaurants.

Leawood Lifestyle | November 2017

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