ARTS + CULTURE THE LEGACY OF THE RUSH BROTHERS
Letter from the Editor
Food has a way of sticking with us. So many of our best memories involve something shared around a table — a favorite family recipe, a casual dinner and drinks with friends that stretched late into the night, or perhaps baking with your grandma as a child. They all have one thing in common: connecting us with the people who mean the most. Food shows up in all kinds of moments, big and small, and somehow becomes part of the memory itself.
Some of my favorite memories from childhood and early adulthood were spent sharing a meal or dessert with my grandad. He lived down the street from us and was a widower, so we visited him often. He always had a fresh baked cake on the counter, ready to share at his kitchen table with anyone who happened to stop by. If the weather was nice, we would sit on his screened-in porch, listen to records, and enjoy a slice of cake and a cold glass of milk.
If I was lucky and timed it right, my dad would stop by Grandad’s during his lunch break to eat a quick meal, and, of course, get a “sliver” or two (or three) of cake for dessert. Those moments were so simple, but I cherish them deeply. The cakes weren’t anything fancy, just a Betty Crocker box mix — alternating week to week between lemon, butter pecan, strawberry, and vanilla. Still to this day, every time I walk down the baking aisle at the grocery store and see the box cake mixes, I think of my grandad and smile.
I know most of you can relate in your own way to a memory or tradition that brings back fond memories of the important people in your life. And that’s what makes food so special — the moments shared around it.
In this Food & Drink issue, we’re looking at the many ways food and drinks connect us. They can comfort or celebrate. They can bring us together or simply help us take better care of ourselves. They can be nostalgic, like a dish you grew up with, or totally new and unexpected. And sometimes, it’s just about enjoying something really, really good.
At the end of the day, food is one of the most basic parts of life, but also one of the most powerful. It brings us together. It gives us something to share. We hope this issue inspires you to cook, gather, try something new, or just slow down and enjoy.
ANGELA BROOCKERD, EDITOR @LEAWOODCITYLIFESTYLE
October 2025
PUBLISHER
Dara Witte | dara.witte@citylifestyle.com
EDITOR
Angela Broockerd | angela.broockerd@citylifestyle.com
CONTRIBUTING WRITERS
Angela Broockerd, Lauren Powers, Allison Swan
CONTRIBUTING PHOTOGRAPHER
Janie Jones
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Rachel Kolich
LAYOUT DESIGNER Jamie Housh
QUALITY CONTROL SPECIALIST Marina Campbell
October 28th | November 5th & 12th + BONUS Caviar Class November 19th
Wednesdays 6:00 to 8:00 pm
The Oyster Bar in Aqua Penny’s
Single Ticket $80* (1 oyster class)
Ticket Combo $220* (3 oyster classes)
Caviar Class $120* (1 class) These
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ROUNDUP
Pumpkin Hollow is back at the Farmstead
Take a horse-drawn hayride down to Pumpkin Hollow, on select dates in October. 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/
Night of the Living Farm brings the Halloween fun
Explore the Farmstead after dark... if you dare! Dress in your best costume and get ready for a night of Halloween fun for all ages. From spooky thrills to not-so-scary chills, there’s something for everyone. For more information and tickets visit https://artsandrec-op.org/ farmstead/night-living-farm/
First Business Bank Presents Men Wear Pink for Kansas City
First Business Bank is pleased to announce that Kansas City market president, Justin Mahoney, and his wife, Candace will co-chair the American Cancer Society's Men Wear Pink campaign. As presenting sponsors, they are honored to support ambassadors who raise awareness and funds to help end breast cancer as we know it for everyone.
Kansas City Pumpkin offers concierge services
As Kansas City's premier pumpkin concierge, Kansas City Pumpkin adds seasonal charm by creating beautiful autumn arrangements for homes, businesses, weddings and events throughout the KC metro. They take care of it all - pumpkin delivery, display design, and also removal. Locally owned and operated and offering a variety of packages, from petite to extravagant, they are ready to pumpkin for you this season.
Thursday, October 9th, 2025 • 10am – 6pm
ARTICLE BY ANGELA BROOCKERD
THE RUSH BROTHERS:
Kansas City’s Basketball Royalty
Janie Jones
Photography
There’s something about Kansas City that breeds hometown pride and loyalty. It’s a city with deep roots, strong families, and the love of all things local—whether jazz, barbecue, sports, locally crafted items or beloved legends. For the Rush brothers—JaRon, Kareem and Brandon—those roots ran deep enough to take three boys from the inner city to basketball greatness. For those who remember the late ‘90s basketball scene, the Rush name still rings out with a certain reverence. Long before they played on college and NBA courts, JaRon, Kareem, and Brandon Rush were just three kids from the inner city, playing at the Boys & Girls Club gyms, unknowingly paving a way into local sports history. Their mother, working multiple jobs, would drop them off for safety and structure, but it quickly became clear that something special was happening, especially with the oldest, JaRon.
Janie Jones Photography
By the time JaRon was ten, he was dominating the court. He soon caught the attention of coaches around the city and met Tom Grant, a local Kansas City business man who sponsored AAU programs and the team that became their launchpad. “Mr. Grant, God rest his soul, was a key reason we got our start,” Kareem recalls. “That’s how we got noticed, and ultimately, how we landed at Pembroke Hill in seventh grade and eighth grade.”
Pembroke Hill, an elite private school, was a world away from their previous school environments. “It was definitely a culture shock,” Kareem says. “We were inner-city kids, so Pembroke was different for us, but our experience in AAU helped. We were used to playing with kids from all backgrounds, so we adjusted quickly. Pembroke was an amazing experience. All of my closest friends are still my Pembroke boys.”
“I’m proud of my basketball career,” he says. “But I’m even more proud of how I’ve kept building since then—rebranding myself and launching my businesses, and just staying locked in on what really matters.”
The academic and cultural exposure at Pembroke changed their outlook. “It wasn’t just about basketball,” he adds. “Pembroke let me explore other interests. That shaped me just as much.” But basketball was always the headline. JaRon, the eldest, was a prodigy. Kareem followed closely behind, driven by classic sibling rivalry. “You always want to be better than your big brother,” he laughs. “And then Brandon came along, trying to one-up both of us.” Together, JaRon and Kareem turned Pembroke into a powerhouse. They delivered three state championship titles in a row and filled local gyms with fans who knew they were watching something rare. Scouts and coaches from the most prestigious college basketball programs frequently attended games.
All three brothers eventually took their own collegiate path, carving out unique legacies.
JaRon, the eldest, was one of the most heralded high school prospects in the country and landed at UCLA, where his game was a natural fit for the West Coast. Kareem stayed closer to home, choosing Mizzou over KU after the Jayhawks pulled back on recruiting JaRon—a move that had ripple effects through the Rush family.
“KU had stopped recruiting JaRon, so I told people I’d never go there,” Kareem says. “I probably would have followed him if they had. But when I stayed home and went to Mizzou, it worked out.
Quinn Snyder had just taken over, and I felt a real connection.” Kareem was recently inducted into the Mizzouri basketball hall of fame for his impact and contributions to the program.
Brandon, the youngest, eventually broke the KU barrier, playing for the Jayhawks and becoming a key part of their 2008 national championship team. “We didn’t have a rivalry,” Kareem says. “It just made sense for Brandon. And for him to go on and win both an NCAA title and an NBA championship was special.”
The younger brothers made it to the NBA, both 1st round draft picks—Kareem with the Lakers in 2002, where he shared a locker room with Shaq and Kobe (including a Finals run in his second year), and Brandon with the Pacers in 2008 and most notably with the Warriors, where he was part of the Championship team in 2015. “Watching Brandon go on and win at both levels—it felt like a win for all of us.”
For a single Kansas City family, it was a remarkable feat.
LIFE AFTER THE GAME
JaRon is now deeply embedded in player development. He’s built a successful training program, Rush Training works with hundreds of kids developing basketball and life skills.
Brandon has dabbled in coaching and training, keeping close to the game that gave so much to their family. Currently coaching his oldest son's basketball team and is an avid golfer.
Kareem, a deeply creative and innovative entrepreneur, took a different route. In 2023, Kareem launched his own bourbon label. What started as Educated Spirits has since rebranded as University Spirits. It’s a business rooted in nostalgia, legacy, and the spirit of college basketball.
UNIVERSITY SPIRITS
“I got pitched an idea to start a spirit brand,” Kareem says. “I’m a bourbon guy, so it made sense. But instead of doing it for just me, I thought: what if we built a brand around college legends? Around the rivalries, the fan bases, the schools we love?”
That idea took off. University Spirits now creates limited-edition bourbon collections tied to specific universities and their most beloved alumni. So far, KU and Mizzou have gotten the
“But what we’re really selling is the connection people have with their school. It’s about those Saturdays on campus, the March Madness runs, the tailgates. Bourbon just gives us a way to bottle that feeling.”
treatment. The brand will expand to include other schools, including Kentucky, Louisville, Maryland, Purdue, K-State, Wichita State, UMKC, and SLU. There's also a broader retail rollout coming soon starting with Gomer’s in Kansas City and hopeful placement in other Kansas City retailers like Made in KC.
Kareem isn’t just the face of the brand. He’s the designer, the marketer, the connector. “I’m involved in every part, from the mash bills to the bottle design,” he says. “Even the artwork on the labels—that’s all me.”
Each bottle is designed with thoughtful touches. There are also signature glasses, and even “golden ticket” promotions hidden inside where fans can win a chance to attend games with former college stars. Premium gift boxes under the Giftitude label are available, a new business Kareem co-founded with his partner, Brooke Marsalla.
“The juice is great, we source from big brands like Wild Turkey, Buffalo trace and I loved crafting my own blend. It definitely stacks up with anything out there,” Kareem says. “But what we’re really selling is the connection people have with their school. It’s about those Saturdays on campus, the March Madness runs, the tailgates. Bourbon just gives us a way to bottle that feeling.”
University Spirits is expanding quickly, with plans to launch in major college towns across the country. Each new market opens up a chance to reconnect players with their fan bases and offer a product that feels personal, not just profitable.
Later this year, they’re debuting a mobile bourbon lounge which is a tailgate-ready shipping container that converts into a bar, complete with a rooftop basketball hoop and cocktail station. “We’ll bring it to campuses, games, company events—you name it,” Kareem says. “It’s gonna be a whole vibe.”
Beyond bourbon, phase two of Kareem's business plan includes University Roast, a coffee line created in partnership with Kansas-based PT’s Coffee. Just like the spirits, each roast will feature unique labels tied to different schools and players, with single origin beans for the “legendary” tier.
Five percent of proceeds from University Spirits go toward scholarship funds at participating schools. Kareem still volunteers with the Boys & Girls Club and other youth programs, and finds time to speak to kids about finding purpose after sports.
“I’m proud of my basketball career,” he says. “But I’m even more proud of how I’ve kept building since then—rebranding myself and launching my businesses, and just staying locked in on what really matters.”
Visit universityspirits.com for online ordering, custom gift sets, bourbon accessories, and upcoming releases. Local availability is expanding—starting with Gomer’s in KC. And yes, bottles will be signed.
Janie Jones Photography
Terra Bella Lasagn a Brusse
Commercial Lending Experts HELPING YOU GROW YOUR BUSINESS
From their striking new building at the corner of College Blvd and Stateline Rd in Leawood, First Business Bank’s commercial lending team delivers expertise-driven solutions that traditional banks often miss. Led by Justin Mahoney, this group of seasoned lending experts combines local market knowledge with sophisticated banking capabilities to help clients access capital they need, streamline operations, and achieve growth goals.
Funding Kansas City’s Business Success
As President of First Business Bank’s Kansas City Market, Justin Mahoney brings more than 20 years of commercial banking experience to help clients succeed. He explains the bank’s commitment to supporting local business growth: “We see tremendous opportunity in Leawood and Greater KC, and we’re backing our belief with financial resources and expertise,” Mahoney said. “Our loan portfolio growth reflects that commitment as we actively fund business expansion, real estate projects, and help business leaders access the capital they need to compete and grow.”
First Business Bank’s commitment shows in its results, as the bank was named by Piper Sandler to its exclusive “Sm-ALL Stars” list in 2024 and 2023 as a top-performing small-cap bank.
Industry Expertise That Makes a Difference
Working alongside Mahoney, Austin Thompson heads the bank’s transportation and logistics group, bringing insights based on more than a decade of experience to businesses in these sectors. Joe Houlehan applies his in-depth C&I lending expertise to area clients’ strategic growth plans, while Damon Stelting’s experience with large, shared credit facilities and M&A financing addresses business transitions. Their robust industry knowledge and large network work as your competitive advantage, along with strategic financial guidance for specific business challenges.
Their passion for helping businesses succeed extends naturally into community engagement. Each team member contributes uniquely: Justin chairs American Cancer Society’s Men Wear Pink of Kansas City, Damon serves with Junior Achievement, Austin serves Girls on the Run Greater Kansas City, and Joe contributes to First Tee. Their community involvement gives them authentic insight into Leawood’s business landscape because they’re personally invested in community success.
A Banking Model Designed Around Your Business
First Business Bank was built specifically for business clients — not a consumer bank with added commercial services. This focused approach eliminates the overhead of extensive branch networks, allowing the bank to invest in specialized expertise, competitive loan and deposit rates, and advanced treasury management solutions to benefit your business’s bottom line.
This intentional design has been the bank’s foundation from day one, creating a fundamentally different banking experience for Leawood business leaders.
Encouraged to spend more time getting to know your business, these bankers function as strategic advisors in their clients’ inner circle. When clients encounter complex challenges like ESOPs, mergers and acquisitions, or expansion projects, the team’s deep experience delivers specialized knowledge that goes beyond traditional banking.
Partners in Your Business’s Growth
First Business Bank’s Leawood banking experts understand regional market dynamics and bring decades of expertise to your business’s challenges. Their approach creates tangible advantages: streamlined financial operations, strategic guidance for growth opportunities, and a personalized banking relationship that evolves with your business.
To discover how this bank built for business can support your specific goals, visit firstbusiness.bank. Whether handling daily operations or planning significant growth, First Business Bank’s team is ready to help Leawood businesses succeed—because when local businesses thrive, the entire community benefits.
Front L-R: Justin Mahoney, Austin Thompson
Back L-R: Damon Stelting, Joe Houlehan
BAMBOO PENNY’S
ARTICLE BY ALLISON SWAN
PHOTOGRAPHY BY JANIE JONES
Since 2020, Bamboo Penny's has been a beloved staple in Leawood serving authentic Thai cuisine. Now, the celebrated restaurant group has expanded to its fourth location, Penny's in the Village, offering a new setting to discover its signature dishes, creative cocktails, and warm hospitality that have made the original location a local favorite.
Leawood’s Authentic Thai Cuisine
“Bamboo Penny’s offers guests the opportunity to experience Chef Penny Mufuka’s interpretation of authentic Thai cuisine.”
Michael Werner, Corporate Concept Design and Business Development Director, has been working with Chef Penny to reimagine the Thai dining experience and deliver her vision for her food and hospitality.
"Bamboo Penny's offers guests the opportunity to experience Chef Penny Mufuka's interpretation of authentic Thai cuisine, handcrafted cocktails, and an extensive selection of premium spirits in a beautiful, welcoming atmosphere," says Werner. "Moreover, Bamboo has become the benchmark for diners wanting to experience modern Thai cuisine in the Kansas City Metro. Something we are very proud of and take seriously. Guests can expect exceptional service and hospitality on their first visit. Bamboo Penny's also provides a one-of-a-kind dining and special events experience
in the Bamboo Room, which features elevator service, rooftop dining, a full-service bar, and a retractable roof for stargazing when the weather permits."
Walking into the new Prairie Village location, guests are immediately welcomed into a bright and inviting space designed for gathering with family and friends. Just like the Leawood restaurant, this location blends exceptional service with an atmosphere that feels both elevated and approachable. The decor reflects a modern, tropical feel that pairs perfectly with the bold flavors of the menu, making it a spot where guests can linger for both special occasions and casual dinners. The location also offers expansive alfresco dining options with both covered and open-air selections.
The menu features the same fan favorites that diners have come to crave, with a few new additions.
"Some of our most popular shareable dishes to start a meal include Penny's Rangoon, crunchy salad rolls, lobster egg rolls, Bangkok bits, and my personal favorite, Thai spicy sausage. When it comes to authentic Thai salads, the Nam Khao Tod, a crispy rice and pork salad, and the Mint Salad with your choice of pan-seared salmon or hanger steak are personal favorites. Specialties like Penny's Special Pad Thai, Mango Duck, and Salmon Panang Curry are always crowd-pleasers. Chef Penny and our culinary teams are masters of the wok, so our stir-fries and noodle dishes of Thailand, as well as Thai Curry dishes, offer guests wonderful options. Guests also appreciate how customizable many of the menu items are, from your choice of protein to the spice level."
Chef Penny has built a team that has been with her for years, creating a sense of loyalty and camaraderie that translates into every dish served. This family-like atmosphere extends to the guests, who quickly feel part of something special.
"We chose the Prairie Village location due to the strong sense of community in the area. The location has been incredibly well-received by Prairie Village and the surrounding neighborhoods. We offer guests similar menu favorites as Bamboo Penny's with the addition of several authentic street food items that we are currently testing. Penny's in the Village also features delicious craft cocktails, premium spirits, and expansive alfresco dining areas that are both open-air and covered, and offers lunch, happy hour, and dinner daily."
Chef Penny's restaurants are hosting a lineup of creative events designed to bring people together. In October, her award-winning Aqua Penny's, located in Leawood's Park Place, will welcome diners for Cafe Romanov x Aqua Penny's, a one-night collaboration blending Eastern European and Thai flavors
Chef Penny was recently named Johnson County’s Chef of the Year for 2025, while Bamboo Penny’s earned Best Thai Restaurant.
with wines and vodkas on October 9th. Families won't want to miss Penny's in the Village Halloween celebration on October 25th, complete with a kid-friendly haunted house, candy, and games. November brings the Immortali-Tea Party on November 1st, where Chef Penny and Pastry Chef Amanda Bruner will pair classic teas with Thai-inspired bites at Aqua Penny's.
Beyond the neighborhood, Chef Penny will also showcase her talents at the prestigious Culinary Classic at Hallbrook Country Club, part of the Friends of James Beard series on September 16th. In December, Santa Saturday on December 6th offers a chance to sip Thai hot chocolate under the Clock Tower at the shops in the Village, while little ones meet Santa himself. The recognition has already begun to follow the restaurant's growth. Chef Penny was
recently named Johnson County's Chef of the Year for 2025, while Bamboo Penny's earned Best Thai Restaurant. Aqua Penny's, her seafood & raw bar concept, has also been honored as Best New Restaurant in the county and more. The expansion into Prairie Village feels like a natural next step. For longtime fans, it's a chance to enjoy more of what they love in a new setting. For newcomers, it's an invitation to discover the vibrant flavors and welcoming spirit that have made Bamboo Penny's a local favorite. Bamboo Penny's is located at 5270 West 116th Place in Leawood. Aqua Penny's is located at 11652 Ash Street in Leawood. Penny's in the Village is located at 4160 West 71st Street in Prairie Village. For more information, visit bamboopennys.com, AquaPennys.com , and pennysinthevillage.com
A TOAST TO FALL AT THE ARBORETUM
Botanical Brewfest
ARTICLE BY LAUREN POWERS
“
“We hope guests leave feeling like Brewfest was a must-do fall experience,” Waye says.
Over 40 breweries, live music, and vibrant autumn gardens come together for a one-of-a-kind fundraiser supporting the Overland Park Arboretum & Botanical Gardens.
Every October, the Overland Park Arboretum transforms into a vibrant celebration of fall flavors, local craft culture, and community spirit. Botanical Brewfest returns Saturday, October 18, from 12 - 3 PM, filling the gardens with the energy of live music, the aroma of seasonal treats, and the clink of tasting glasses. The event is presented by Friends of the Arboretum, a nonprofit fundraising arm of The Arts & Recreation Foundation of Overland Park.
What began as a cozy Oktoberfest-style gathering with firepits and flannel has grown into one of the Arboretum’s most anticipated annual fundraisers. Each year, proceeds from Brewfest flow directly back into the Arboretum, supporting projects that inspire and educate the community. From interpretive signage and pollination exhibits to youth field trips, library enhancements, and hands-on educational programs, every ticket sold helps sustain the Arboretum’s mission of learning, discovery, and connection. The event also fuels community favorites like Kite Fest, Arbor Day giveaways, and Night at the Arboretum.
This year’s Brewfest is returning to daytime hours, giving guests the perfect chance to enjoy crisp air, golden leaves, and the gardens at their most colorful. “The fall gardens are at the heart of Botanical Brewfest,” says Brit Waye, Community Engagement Manager. Visitors can stroll through the whimsical Train Garden, where model trains weave past seasonal blooms, or take in sweeping views of Margaret’s Pond framed by fiery mums and autumn foliage. The setting is a showstopper in its own right, meticulously designed by Horticulture Supervisor, Anne Wildeboor, and her team to create an immersive fall dreamscape.
Of course, the festival isn’t just about scenery. More than 40 breweries, distilleries, and beverage makers will be on hand, offering over 120 different pours from spicy pumpkin ales and rich stouts to ciders, spiked teas, and canned cocktails. Local favorites such as KC Bier Co., Free State, Transparent, and Sandhills will be joined by newcomers, including Broken Hatchet, Rochester, and Smoke Brewing. For those who prefer to skip the alcohol, non-alcoholic options like hop waters, sodas, and seltzers ensure everyone can enjoy the experience.
Food trucks and local vendors round out the afternoon with something for every craving. Guests can dig into Hawaiian teriyaki chicken or pork from Irvzilla’s Hawaiian Grill, fresh tacos from Pink Taco Truck, and fall staples like Donutology donuts, Jack’s Kettle Corn, and WildSide seasoned pretzels.
The soundtrack to the day comes courtesy of Kansas City musicians, from the classic rock stylings of 3 Guys and 3 Guitars to the upbeat oom-pah rhythms of The Jolly Dutchmen, creating a lively backdrop that keeps the celebration moving.
Behind the scenes, it takes an enormous volunteer effort to bring Brewfest to life, as more than 80 volunteers donated 480 hours of service last year alone. From pouring drinks to helping with setup and logistics, their work ensures guests experience nothing but seamless fun.
At its core, Botanical Brewfest is about more than sampling seasonal flavors. “We hope guests leave feeling like Brewfest was a must-do fall experience,” Waye says, “one that rivals pumpkin patches and cider mill weekends and knowing their day helped make a lasting impact on the Arboretum.”
With its perfect blend of brews, bites, and blooms, Botanical Brewfest has become a signature fall tradition in Overland Park and one that only promises to keep growing.
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Leawood City Lifestyle
Published by City Lifestyle
Loved by Leawood
Fall Wine
Pairings
ARTICLE BY VICTORIA MOORE AND RICK ROBARDS
PHOTOGRAPHY BY JANIE JONES
Gomer’s Fine Wine and Spirits hand selects seasonal combinations
There is an art to creating harmony between the glass and the plate. Pairing unique wines with gourmet-style cooking, Gomer's Fine Wine and Spirits has uncovered unique, seasonal combinations that transform meals into unforgettable experiences. This fall, do not waste time perusing the aisle for the perfect bottle. Grab this list and discover what combination might be your favorite!
VEUVE CLICQUOT YELLOW LABEL
An aromatic profile dominated by notes of white and yellow fruits like pear, apple, and peach. Hints of citrus fruits like mandarin and grapefruit blend harmoniously with gourmand aromas of brioche.
Pairing: Vichyssoise with Brie and Parmesan Crisps. Or, you be you and have gourmet Potato Chips and Popcorn with Truffle Oil.
CADE NAPA SAUVIGNON BLANC
Aromas of pear, yellow apple, honeysuckle, white peach, mango, pineapple, guava, and tropical fruits. On the palate, you will enjoy flavors of lemon, green apple, Bartlett pear, grapefruit, honeydew melon, lemon custard, and passion fruit. The wine finishes with a vibrant acidity and a beautiful creamy texture.
Pairing: Baked Endives au Jambon served over Basmati rice. Buttered English Peas. Toasted baguette with Goat Cheese. Amaretto Macarons.
FAR NIENTE NAPA CABERNET SAUVIGNON
An elegant perfume of mixed berries, baking spice, dried lavender and thyme. These open onto a full palate layered with expansive mixed berry, black tea, toasted oak and spice flavors. Focused and fresh, fine-grained tannins support the wine throughout, while the finish is silky, long and lifted.
Pairing: Aged Wagyu Ribeye with Potatoes au Gratin and roasted Brussels Sprouts with Pancetta and Celery Salt. Flourless Chocolate Cake.
WHITE WALNUT ESTATE “WORDEN HILL” PINOT NOIR
Great tension and acidity accompany raspberries and cherries in this beautifully balanced wine. Aromas of cinnamon, clove, and orange zest open up on the palate and expand to dark plums and black cherries. Moderate tannins give it a silky mouthfeel.
Pairing: Reverse Seared Heritage Porterhouse Pork Chop, Sauteed Mélange of Mushrooms with Shallots and fresh Thyme. Haricots Verts. Baked Apple Tart.
MAJUSCULE MOUNT VEEDER
CABERNET FRANC (LESS THAN 100 CASES MADE)
Aromas of vibrant blue and black fruits leap from the glass, gracefully intertwined with notes of baking spice. The palate is incredibly smooth, revealing rich and complex fruit flavors complemented by nuanced hints of baked bread, warm cinnamon, subtle oak, and delicate minerality. All these elements seamlessly integrate, culminating in a beautifully lingering and memorable finish.
Pairing: Grilled Lamb Chops with Rosemary and Garlic compound butter. Roasted Carrots and Parsnips. White Cheddar mashed Potatoes. Biscotti and French Vanilla Ice Cream.
THE
7 PIECES WORTH INVESTING IN THIS FALL
Owner Joni Johnson
VERSATILE OUTERWEAR
The perfect completion to any outfit, outerwear finishes a look. A Chore jacket, trench coat or cropped blazers make great options and stand the test of time.
at Clairvaux
TALL BOOT
The resurgence of the tall boot has made it way back into the forefront of modern dressing. Pair back to a midi dress or wear over your favorite jean.
SOMETHING SUEDE
It’s all about texture this season. Invest in a quality Suede boot, belt, jacket or handbag, and watch how layering textures works together seamlessly.
FEMININE BLOUSE
This season we are channeling our inner bohemian spirit. In shirting, opt for ruffles, romantic prints or bow detailing. No holding back this season— embrace the drama.
STAPLE KNIT
My advice is spend the extra money— it will be well worth the investment. Nothing is better on a chilly day putting on a cozy sweater in a beautiful fabrication. We are the sweater destination in Kansas City. We have an amazing assortment of knits at every price point.
STYLISH BELT
Belts are a key accessory this fall. Not only with trousers and denim but layered over sweaters and dresses. Belts offer a new luxurious way to finish an outfit.
EVERYDAY DENIM
Nothing says Made in America like an authentic pair of blue jeans. This fall we have the premier destination for Made In America denim brands like Mother Denim, Citizens of Humanity, Agolde, Anine Bing, Askk NY, and so many more. These styles not only are timeless but they are incredibly comfortable and now with petite lengths we can help find your perfect fit.
M o r e t o F a l l f o r
A p p a r e l / A c c e s s o r i e s
/ S h o e s
A l y s a R e n e B o u t i q u e
C l a i r d e L u n e
R e s t a u r a n t s /
F o o d S p e c i a l t y
8 0 1 C h o p h o u s e
A i x o i s B i s t r o
D a l i a ’ s S i l v e r
G e n o ’ s M e n s C l o t h i e r s
L a l l i ’ s B o u t i q u e
M o s h i r i J e w e l r y
T o m T i v o l J e w e l s
H e a l t h / B e a u t y
E v e r y d a y B e a u t
K M C M e d S p a
M a s s a g e L u X e
M o n C h e r i N a i l S a l o n
P e r s p i r e S a u n a S t u d i o
T h e B a r M e t h o d
T h e G e n t s P l a c e
T h e S m i l e L i n e S t u d i o
T i m o t h y W e b e r :
A H a i r Sa l o n
H o m e / F l o w e r s
E n g e l & V ö l k e r s
F l o w e r s b y E m i l y
M a i s o n d e M a r n i e
P i n k A n t l e r s
A q u a P e n n y ’ s
B a m b o o P e n n y ’ s
B r u ú C a f é
I c e C r e a m B a e
L a p e z M o d M e x
M o t h e r C l u c k e r !
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Stacked for Fall
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD
PHOTOGRAPHY BY JANIE JONES
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-to-make sandwiches strike the perfect balance between simple and sensational.
Roast Beef with Horseradish Cream
Savory
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
INSTRUCTIONS
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
INSTRUCTIONS
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
INSTRUCTIONS
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
SATURDAYS - 8:00 AM - NOON
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realty report
KANSAS ROOTS, WORLD-CLASS FLAVOR
ARTICLE BY LAUREN POWERS PHOTOGRAPHY PROVIDED
From Kansas pastures to Kansas City plates, Booth Creek Wagyu delivers world-class beef and unforgettable experiences—whether dining out, cooking at home, or gifting for the holidays.
When it comes to beef, few names resonate with quality and craftsmanship like Booth Creek Wagyu. With roots in Manhattan, Kansas, and storefronts in Prairie Village and Overland Park, the brand has built a reputation for delivering an experience that is as much about tradition and care as it is about world-class taste.
Booth Creek Wagyu originated in Manhattan, where the ranch continues to raise and oversee every aspect of cattle care, feeding, and management. “That foundation is what allows us to bring Wagyu from our pastures directly to our customers’ tables with complete confidence in its consistency and taste,” the team explains. The local storefronts serve as a natural extension of that mission, bridging the ranch’s Kansas roots with the metro’s vibrant food scene.
The city’s rich culinary culture, from legendary barbecue to a growing fine-dining scene, makes it the perfect backdrop for Wagyu. “Kansas City is a community that truly values food, hospitality, and local connection,” Booth Creek shares. The central location also keeps them close to their ranches while offering access to an enthusiastic community eager to embrace something new and elevated.
Booth Creek Wagyu stands apart because of its commitment to a vertically integrated model. Unlike many beef producers, they manage every step, from genetics and feeding to processing and retail. “That gives us complete control over quality, consistency, and transparency,” they explain. This holistic approach ensures that each cut carries with it a story of accountability and craftsmanship.
And then there’s the beef itself. Wagyu is famous for its extraordinary marbling, a fine web of intramuscular fat that delivers buttery tenderness and a melt-in-your-mouth experience. Booth Creek elevates that tradition with attention to genetics, animal welfare, and nutrition. For customers, “premier Wagyu” means beef that turns an ordinary meal into a moment worth celebrating.
Ribeye remains the undisputed customer favorite, followed closely by filet for special occasions. But adventurous food lovers are increasingly reaching for unique cuts like bavette, tri-tip, and picanha, options that bring versatility to weeknight cooking without sacrificing indulgence.
That same variety is winning over chefs across the city. Fox and Pearl serve Booth Creek’s Korean short ribs, while Meat Mitch Barbecue elevates its brisket tray with Wagyu’s rich flavor. Gordon Ramsay Steak, Local Pig, Loch Lloyd Country Club, and Hallbrook Country Club also feature Booth Creek Wagyu on their menus. The partnerships are vital: “Chefs are storytellers through food,” Booth Creek notes, “and when they feature our beef, it gives people a chance to experience Wagyu in creative and memorable ways.”
The feedback has been glowing. Diners often describe Wagyu as feeling like a special occasion every time. For Kansas Citians, there’s an added sense of pride, knowing worldclass beef is raised right here in Kansas.
Beyond restaurant tables and home kitchens, Booth Creek Wagyu has become a go-to holiday gift. “Wagyu is more than just a meal; it is an experience,” they explain. Curated gift boxes, featuring classics like ribeye and filet, are shipped nationwide in insulated packaging to ensure every order arrives fresh and ready. Customers love the idea of gifting something that is both luxurious and personal—something to be shared, savored, and remembered.
Cooking Wagyu at home, they say, should feel like a celebration. Their advice? Keep it simple: a sprinkle of salt and pepper, a medium-rare finish, and sides that let the beef shine.
The future is just as ambitious as the flavor. Booth Creek Wagyu is preparing to launch local delivery in Kansas City, along with a membership program offering exclusive cuts and early access to unique experiences. Expansion into Texas is also on the horizon, a natural fit for a state that deeply values premium beef.
Through it all, Booth Creek Wagyu remains committed to its founding philosophy: combining Kansas-raised care with world-class quality. As they put it, “The Booth Creek Wagyu experience is about bringing people together over beef that feels both elevated and unforgettable.”
Sport and luxury in perfect proportions
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