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Lee’s Summit

LeesSummitLifestyle.com

NOVEMBER 2017

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Thank You FOR VOTING US BEST PEDIATRICIAN OFFICE

Dr. Henschel, M.D.

Dr. Martin, M.D.

Valerie Monroy, PNP

Dr. Salitros, D.O.

Dr. Sauer, M.D.

Angela Stott, PNP

Tiffany Vitt, PNP

Dr. Yannette, M.D.

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Lifestyle Letter

Letter from the Editor

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. 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.

NOVEMBER 2017 PUBLISHER

Laura Paszkiewicz | Laura@LifestylePubs.com EDITOR

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

Paul Versluis | Paul.Versluis@LifestylePubs.com CONTRIBUTING WRITERS

Natalie Fieleke, Judy Goppert, Tammy Richards, Allison Swan CONTRIBUTING PHOTOGRAPHERS

Pete Dulin, Janie Jones, Paul Versluis, Jenny Wheat

CORPORATE TEAM | Steven Schowengerdt

CHIEF EXECUTIVE OFFICER

CHIEF SALES OFFICER

| Matthew Perry

CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING ART DIRECTOR OPERATIONS DIRECTOR

| Sara Minor | Janeane Thompson

EDITORIAL MANAGER EDITORIAL

| Nicolette Martin

| Victoria Perry, Lindsey Howard

AD MANAGER AD COORDINATORS

| 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

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!

| DeLand Shore | Brad Broockerd

APPLICATION ARCHITECT WEB DEVELOPERS

| Randa Makeen

| Michael O’Connell

| Hanna Park, Scott Lavigne

Angela Broockerd, Editor Angela.Broockerd@LifestylePubs.com

LeesSummitLifestyle.com TAG US

ON THE COVER Stonehaus Farms Winery PHOTOGRAPHY BY PAUL VERSLUIS 8

Lee’s Summit Lifestyle | November 2017

JOIN US

TALK TO US

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


MKT-9811-A

Happy Thanksgiving We thank you for the opportunity to work together and for making us feel at home in our community.

Call or CFP® visit any of our financial advisors in the Lee’s Summit area. www.edwardjones.com Thom Schlosser, Member SIPC ToAdvisor find an Edward Jones office near you, visit www.edwardjones.com. Financial .

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Kevin Haines Financial Advisor

Matt Knehans, AAMS Financial Advisor

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120 SW 2nd Street - Suite 102 Lee’s Summit, MO 64063

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kevin.haines@edwardjones.com

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Anne Pedersen, CFP® Financial Advisor

Matt Sibbing, AAMS Financial Advisor

Scott Wall Financial Advisor

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Brian Sandy Financial Advisor

Mark Sandy, AAMS Financial Advisor

Thom Schlosser, CFP® Financial Advisor

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816-272-5650

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November 2017

32 18 Departments

18 Lee's Summit Vineyard

12

Good Times

32 Megan Day: On Fire

17

Around Town

18

Food & Wine

42 Lee's Summit Students Give Back

40

Hops & Vine

42

Giving Back

45

Realty Report

46

Lifestyle Calendar

50

Parting Thoughts

Drink in the Ambience of Stonehaus Farms Winery

Lee's Summit's Barbecue Queen Impresses the Food Network

Summit Christian Academy Service Project

50 The Perfect Fall Treat

Burnt Finger BBQ's Bourbon BrieÂ

xx

42 50

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Good Times

Sunset Valley Elementary Second-Graders Focus on Spreading Kindness

Second-graders at Sunset Valley Elementary are focusing on spreading kindness. Over several weeks in late September and early October, students in Krista Hall’s classroom donated items to the residents of Summit Grove Senior Living Apartments in Lee’s Summit. They delivered gift bags, visited with residents and read them Halloween books.

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Lee’s Summit Lifestyle | November 2017


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Good Times

Get Your Curve On Bridal Fashion Show

All My Heart Bridal hosted Kansas City's first ever Get Your Curve On Bridal Fashion Show, an event specifically for the curvy bride. Showcasing the latest trends in bridal, bridesmaids and accessories while promoting women with curves on the runway, it was the perfect event for inspiration and meeting the best professionals in the industry. 

Treats from Classic Cakes

Model Brittany Duncan showcases a lace bridal It was a perfect evening on the rooftop of the Model Nicole Smith showcases a Callista gown from Allure Bridals, shoulder jewelry from Aspen Room Event Space with decor provided by Bridal gown with floral print to complement her Revel by Veil Trends, and beaded belt from the Ultrapom Event Rental and FineLine Floral. stunning floral bouquet from FineLine Floral. exclusive Noel Collection by All My Heart Bridal.

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Nov 18

Truth about Buying a Home for Seniors

Dec 13

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Lee’s Summit Lifestyle | November 2017


Around Town

AROUND TOWN

The Ultimate in Outdoor Comfort

MASSAGE ENVY NOW OPEN IN SUMMIT WOODS CROSSING SHOPPING CENTER Massage Envy, a national massage and skin care service provider has opened a new location in the popular Summit Woods Crossing Shopping Center off of Chipman Road between Justice and Lane Bryant. The locally-owned franchise will offer customized massage, total body stretch, facials, chemical peels and microderm infusion by licensed therapists and estheticians. The owner, Jennifer Meents, is grateful to be able to offer the vast array of services to Lee's Summit in a location that is easily accessible and convenient. The clinic will be open seven days a week with late weeknight and weekend hours. For more information, please visit  MassageEnvy.com, or call  816.524.5118  to speak directly to a consultant.

THE 1ST ANNUAL GOLF FORE GOOD: A GOLF-A-THON TO SUPPORT THE SVF

EXP 11/30/17

On July, 31, two Blue Springs South students, Grant Wall and Ryan Dykhouse, played 54 holes to raise money for The Stephanie Vest Foundation. This event was created by Grant, a junior on the Blue Springs South golf team, as a way to create community awareness for his favorite charity. In one day, more than $3,790 was raised for this local nonprofit. Thank you to the Lakewood Oaks Country Club for allowing the boys to utilize the course for this event. This charity is unique because 100 percent of the money raised goes directly to

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local families who need financial help due to a cancer diagnosis. Every cent will make an immediate impact in the community. Grants are awarded to pay living expenses when a parent cannot work due to chemo and cancer treatment. To learn more, visit StephanieVest.com.

239 SE Main Street Lee’s Summit, MO 64063 816.554.7779 November 2017 | Lee’s Summit Lifestyle

17


Food & Wine

18

Lee’s Summit Lifestyle | November 2017


drink in the ambiance of

STONEHAUS FARMS WINERY ARTICLE JUDY GOPPERT | PHOTOGRAPHY PAUL VERSLUIS

November 2017 | Lee’s Summit Lifestyle

19


Food & Wine

(CON TI N U ED)

T

here is a popular gem in Lee’s Summit where

They completed this year’s harvest in mid-Oc-

plump, flavorful grapes are lovingly grown,

tober and held the popular Oktoberfest event,

harvested, pressed and filtered into luscious

which is their way of celebrating the end of har-

wines to tempt even the most discerning palate.

vest season with live music, food and wine. They

Brett Euritt is the second generation in his family

host a variety of private events throughout the

to own Stonehaus Farms Winery, which was a life-

year, including weddings and receptions, high

long dream of his father.

school reunions, baby showers, bridal showers,

“My mother and father, Ken and Carol Euritt,

birthday parties and more.

bought this land in the early '80s with the

Brett graduated from Lee’s Summit High School

intention of opening a winery after my dad

in 1989, then earned his bachelor's degree in indus-

retired from General Motors. In 1996, the win-

trial management from Missouri State University in

ery opened, and my parents operated it until

1993. Brett’s wife, Jacque, and their two daughters,

2007 when my brother, Doug, and I took it over,”

Ashley and Abbey, also enjoy spending time at the

Brett says. “My brother moved to South Dakota

winery and sharing in the beauty of the property.

in 2010, where he now works for Prairie Berry Winery as a winemaker.”

Following college, Brett worked in the building materials industry from 1994 through late 2006.

Brett has been a part of the winery for many

“My father’s business was growing and harder

years, and he and his dad actually built the winery.

for him to keep up with around then, so that is

He took the reins completely in 2010, managing all

when I started deciding to take the winery over,”

business and winemaking activities.

he says. “My father passed away in July of this year.

Currently, they grow three varietals on their property, which is visible from their location at

However, my mother lives close and still enjoys herself a glass of Stonehaus wine!”

24607 NE Colbern Road. They have cynthiana—

Plans are underway for additional vineyards,

the state grape of Missouri—chambourcin and

and possibly distilling in the next few years,

vignoles grapes.

focusing on high-end rums.

“We have started the prep on a new south field which will be planted March 2019, where we will add two new varietals,” he says. “We are the only Missouri winery to win the coveted Missouri Governors Cup, along with hundreds

“There is only one grape harvest per year, and some of our tanks can sit idle. Adding rum helps to keep these tanks occupied and create another revenue stream,” he says. Brett’s reward for owning this popular winery is seeing his customers enjoying the fruits of their labor. “It’s definitely much more work than the movies lead the business to be,” he says. Each glass tasted makes it worthwhile. Cheers!

of other awards. We have a dedicated vineyard wedding chapel, and our large FestHall seats 200, and the smaller Garden Room seats 48.”

20

Lee’s Summit Lifestyle | November 2017

Find out more at StonehausFarms.com, call them at 816.554.8800 or visit the winery, located at 24607 NE Colbern Road, Lee’s Summit, MO 64086.


November 2017 | Lee’s Summit Lifestyle

21


BUYING OR SELLING A HOME

( 8 1 6 ) 8 7 7 -8 7 0 0

IS A HUGE LIFE DECISION.

WE TAKE THAT VERY SERIOUSLY. ( 8 1 6 ) 6 9 9 - 75 6 6

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ASHLE Y KENDRIC K.C O M

At t he e n d o f t r a n s a ct i o n b o t h b u ye r s a n d se lle rs w ill re ce i ve a co p y o f t h e d o n a t i o n i n t h e ir n a me .


With You at Every Step So you don’t have to live with joint pain

Joint Replacement at Lee’s Summit Medical Center Lee’s Summit Medical Center provides access to the most advanced treatments for joint pain. Our top experts work hand-in-hand to tailor a treatment plan just for you. To learn more about treatment options for joint pain, visit LeesSummitMedicalCenter.com/ORTHO

To find a doctor, call (816) 282-5060


Chef Roundup

Photo by Jenny Wheat

ARTICLE ALLISON SWAN 24

Lee’s Summit Lifestyle | November 2017


Michael Corvino CORVINO SUPPER CLUB AND TASTING ROOM The Corvino Supper Club and Tasting Room are two restaurants under one roof, each capturing different experiences from chef Michael Corvino. Centered around social dining featuring shareable plates, Supper Club’s menu changes with the seasons and the kitchen’s imagination. Nightly live music adds to the lively ambiance as guests dine on fresh, modern American cuisine with the best ingredients and techniques from around the world. The Corvino Tasting Room is known as the jewel box—a small, intimate room seating up to 18 guests that is separated from the Supper Club. Experience unique eats and curated wine pairings between Corvino’s plating table and the bustle of the cooks. Chef Corvino looks up to chef Michael Ciamarusti, owner of Providence in Los Angeles, a restaurant with a focus on seafood sustainability with a program called dock-to-dish that connects small-scale  fisherman and sustainable seafood directly to chefs. Corvino is inspired by his travels and discovering new ingredients, which appear in his new dishes on his menus that change just about every week. His favorite meal is usually made from the hands of a friend. In Kansas City that includes Howard Hanna, Ryan Brazeal, and Megan and Colby Garrelts. Raised in Washington, Corvino spent years working in the finest restaurants across the country before opening Supper Club in April 2017. Since then, Supper Club has received the prestigious AAA Four Diamond rating, one of only two restaurants in Kansas City to achieve this distinction.

November 2017 | Lee’s Summit Lifestyle

25


CHEF ROUNDUP (CON TI N U ED)

Debbie Gold

THE AMERICAN

Chef Debbie Gold is the executive chef of The American in Crown Center where culinary artistry is a constant. The restaurant is truly a valentine to Kansas City,

France, years spent in the restaurant industry, own-

with its lattice look paying homage to the lace on

ing her own restaurant and receiving national

Hallmark’s Valentine’s cards and its opening day

accolades, Gold calls The American home. She

being held on Valentine’s Day in 1974. Guests cele-

enjoys taking everyday foods and giving them a

brate milestones at The American to put an excla-

wow factor, valuing fresh, seasonal foods prepared

mation point on any special occasion, with countless

with classic techniques. Gold appeared on Bravo's

wedding proposals made at table four.

" Top Chef Masters" and is Kansas City's first James

The American transitioned from a restaurant with

Beard Award winner.

nightly dinner service to a restaurant available for pri-

Enjoy a unique culinary experience with a spec-

vate dining events in January 2017. Additionally, there

tacular view of the Kansas City skyline by hosting

are a series of events open to the public called The

your next event at The American.

American Concept Series.

26

A Chicago native with a degree in restaurant management, professional culinary training in

Lee’s Summit Lifestyle | November 2017


Mike Foust

FARMHOUSE

Chef Mike Foust is the owner of The Farmhouse, River

The result is ethically responsible and ridiculously

Market's farm-to-table, tip-to-tail restaurant serving classi-

delicious soul-soothing meals, so it's no wonder why

cally creative comfort foods reflecting each season's bounty.

Foust looks up to Alice Waters, chef, food activist,

Foust has been working with local Kansas and Missouri

owner of Chez Panisse Restaurant and champion of

farmers and ranchers since day one to guarantee the

local sustainable agriculture.

freshest ingredients. Animals are respected and raised just

Gaining inspiration from Mother Nature, Foust's sea-

for their kitchen by using as much of each animal as pos-

soning of choice is none other than the salt of the Earth to

sible, with butchered cuts not commonly used in modern

season his dishes. His signature dish is clay pot rabbit, a

cooking. Bacon, lardons, chicharrones, broths and stews

whole rabbit cooked like a stew in a clay pot.

are all made in-house from pastured animals grown spe-

Without any form of advertisement, The Farmhouse

cifically for The Farmhouse. Bartenders make their own

has solely relied on word of mouth since 2009 to earn its

seasonal syrups, purees and shrubs. Crops are picked at

place as a Kansas City favorite.

dawn and delivered early in the day so guests can enjoy

At your next visit, enjoy a surprise catered menu pre-

what the region has to offer, with all parts of vegetables

pared by Foust just for you and your guests by reserving

used to make stocks, sauces and ketchup.

the Chef's Room, a small private space seating up to eight.

Photo by Pete Dulin

November 2017 | Lee’s Summit Lifestyle

27


CHEF ROUNDUP (CON TI N U ED)

Colby and Megan Garrelts RYE AND BLUESTEM

Colby and Megan Garrelts are the husband-and-wife chefs and

and Megan’s variety of decadent American desserts for dinner,

owners of Rye and Bluestem restaurants. Both chefs are proud to

catering and private events, Bluestem has earned both local and

be from the Midwest, with savory and sweet recipes reminiscent

national awards, including the James Beard Foundation semifinal-

of generations around the kitchen table.

ist for Outstanding Restaurant in 2015, 2016 and 2017.

Rye in Leawood celebrates the traditional Midwestern foods the

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

couple grew up enjoying with a chef’s point of view known for its fried

up to chef Michel Bras and his family in France as well as chef

chicken, vegetables just off the stove, Parker House rolls and seasonal

Claudia Flemming—Megan often uses her cookbook The Last

pies, all made with fresh, locally-sourced ingredients. They even use

Course: The Desserts of Gramercy Tavern. Megan's favorite sea-

produce from their family farm in Parker, Kansas. The alcoholic bever-

soning is salt in sweet foods to make the flavor pop, and depend-

ages also have a local focus, with a selection of Missouri and Kansas

ing on the dish he's cooking, Colby favors a mixture of salt, sugar

beers and spirits, classic cocktails and regionally inspired drinks.

and fat. His favorite meal is linguini and clams, and she enjoys

Bluestem in Westport just north of the Country Club Plaza

28

osso buco with orzo and fall veggies.

marries cuisine and hospitality for a truly memorable experience.

With culinary degrees, numerous awards, features in national pub-

Featuring an intimate dining room with various courses and à la

lications and two published cookbooks, the Garrelts combined their

carte offerings showcasing Colby’s progressive American cuisine

talents and professional careers into two exceptional restaurants.

Lee’s Summit Lifestyle | November 2017


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LEE’S

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SUMMIT

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Lee’s Summit Lifestyle | November 2017

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Lee’s Summit Lifestyle | November 2017


ME G AN D AY: O N FI R E LEE'S SUMMIT 'S BARBECUE QUEEN IMPRESSES THE FOOD NETWORK

O

n the professional barbecue stage, Lee’s Summit’s Megan Day is reigning queen, bringing Kansas City-style barbecue to national TV audiences. Together, she and

her husband, Jason Day, comprise the husband-wife competition team Burnt Finger BBQ, whose barbecue and business savvy have propelled the couple to the forefront of the industry and Megan to Food Network stardom.

CONTINUED >

ARTICLE NATALIE FIELEKE | PHOTOGRAPHY JANIE JONES

November 2017 | Lee’s Summit Lifestyle

33


MEGAN DAY (CON TI N U ED)

HOW DID YOU GET YOUR START? In 2008, barbecue wasn’t the juggernaut that it is now. We’ve watched barbecue grow into a spectator sport. We had to generate funds to support our competition hobby, so friends formed an LLC and started BBQAddicts.com. Then someone asked my husband, Jason, how would you barbecue bacon. He ended up creating the Bacon Explosion, which is bacon-wrapped, bacon-stuffed sausage, which was covered by The New York Times and generated huge publicity for us. Here we were, with nothing to sell but with all this publicity. We quickly trademarked the Bacon Explosion. By May 2009, we had a sauce, a seasoning and a fully-cooked version of the Bacon Explosion ready to ship!

WHAT LED YOU TO "CHOPPED GRILL MASTERS?" A year and a half ago, I decided to leave corporate America so my husband and I could take our barbecue business to the next level. Within a week of me leaving my position, we landed our largest client for orders of the Bacon Explosion, and we were contacted by a 300-store specialty chain that had heard about our sauces and seasonings. So whatever gives you that gut feeling, listen to it! I was fortunate that someone very influential in the barbecue industry knew what my goals were and said "You can do this." They connected me with producers of "Chopped Grill Masters," who were looking for female barbecue competitors. I contacted and Skype interviewed with the casting director and ended up flying to Queens, New York, to film the show.

34

Lee’s Summit Lifestyle | November 2017


TELL ME ABOUT THE ACTUAL COMPETITION. WHAT WAS IN YOUR BASKET? I made it past the elimination in the appetizer round. In the entrée round basket, I had venison, fiddlehead fern, s’mores skillet and heirloom tomatoes. I knew the venison was a lean meat, so I incorporated chorizo to add some fat and make a venison chorizo burger. What you don’t see on the finale was that I lost valuable time because I poked my finger opening the chorizo casing. I had to stop and step away from my station for several minutes while a medic checked my finger and the producers inspected my station. The judges loved my burger. What I took away from it was I wasn’t chopped for what I put on the plate, I was chopped for what I didn’t put there. I would have liked to have offered a fiddlehead and avocado mayo and some fries to round the plate out. The winner was a classically-trained chef, Joe Johnson, who transformed his basket. He’s an inspiration to me.

ALTHOUGH YOU DIDN’T END UP TAKING HOME THE TITLE OF CHOPPED GRILL MASTERS GRAND CHAMPION, WHAT BENEFITS HAVE YOU SEEN FROM THIS NATIONAL EXPOSURE? Now at barbecue competitions, people know my name. That’s very fun amongst my peers to have an opportunity to stand out. There are a lot of great folks who do what we do. To have them know my name and get that respect, you couldn’t ask for a better outcome. I’ve also had some fun opportunities in Kansas City. Collaborations are bubbling to do some philanthropy with the good that’s happened to me. CONTINUED >

November 2017 | Lee’s Summit Lifestyle

35


MEGAN DAY (CON TI N U ED)

36

Lee’s Summit Lifestyle | November 2017


all kinds of cars YES, I’VE SEEN YOU’VE BEEN REPRESENTING KC ON OTHER STAGES AS WELL! Shortly after the "Chopped" finale, I was paired with former pro-football player Art Still and we won first in

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the 2017 American Royal celebrity cookoff. Then our team, Burnt Finger BBQ, walked away with ninth place overall in the American Royal. Later that week I got to fly to New York to represent Kansas City barbecue on a "Today Show" football food segment. It’s been a lot of fun to be able to spread the love of live-fire cooking. That’s what it’s all about.

WHAT DOES THANKSGIVING LOOK LIKE AT YOUR HOUSE? DO YOU KEEP IT TRADITIONAL OR DO YOU ADD SOME BARBECUE FLAIR? It’s really pretty traditional, but our life is surrounded by live fire – we have two smokers and three grills at our house plus a smoker and a grill we use in competitions! For Thanksgiving, we’ll smoke a whole turkey. My husband’s first recipe post in 2008 on

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Hops & Vine

HOW TO PICK A GOOD WINE

AT DIFFERENT PRICE POINTS T

here are so many different wines, how do you know what to choose? Depending on how much you want to spend, follow these tips to find the perfect wine that fits your budget and satisifes your taste buds.

$5-$15 $15-$30

Best buys in this price range are Argentinian Malbecs and Spanish reds from Rioja. There are also many very good rosés that are affordable.

There's a lot to choose from here. The Rhone Valley in France has some excellent choices. Guigal makes both red and whites. These are hearty wines that pair well with fall and winter dishes—think stew and roast. Italian wines in this price range are also a good choice. Chianti Classico and red blends from Tuscany pair well with red sauce, veal and even chicken marsala. Collefrisco Pecorino is a white from Italy that has a creamy texture and is a nice fall wine. Chardonnay from California is another option by itself or with cheeses or a meal.

$30+

This is where you can find wines to put in the cellar. California cabernet, barolo, Bordeaux and Burgundy are a few examples. Pay attention to vintages and producers. Not sure what the best vintage and producers are? Our wine experts are happy to help!

40

Lee’s Summit Lifestyle | November 2017


PICKING GOOD WINES

01

Pay attention to the label—the more specific, the better. If it just has California chardonnay on the label, that means that the grapes could have come from anywhere in the state or possibly from several places in the state. If it says Santa Cruz mountains, estate bottled, it means that the grapes came from the estate of the producer in that specific area.

02

Know your vintages—vintage wine is one made from grapes that were all, or primarily, grown and harvested in a specific year. Wine quality can vary greatly from year to year. In France, where irrigation is frowned upon, quality can vary from vintage to vintage depending on, among other things, rainfall. Warmer seasons produce riper grapes, while poor growing season can reduce sugar in grapes, lowering the quality of the wine. Quality of vintages varies in all wine regions, some more than others. In the Western Hemisphere, growing seasons are more uniform because regardless of rainfall, the controlled use of irrigation contributes to uniform vintages.

03

Look for consistent producers—Even in bad years, a good producer can make decent wines. Most wineries can make a very nice wine in a perfect year with the right temperature, rainfall and sunshine. If you’re buying a wine to drink in the near future, it's OK to make a selection based just on the producer. If you’re looking to cellar a bottle, check both the vintage and producer.

Information provided by Mike's Wine and Spirits

November 2017 | Lee’s Summit Lifestyle

41


Giving Back

42

Lee’s Summit Lifestyle | November 2017


ARTICLE TAMMY RICHARDS

SUMMIT CHRIST IAN AC ADEMY GIVES BACK W

SENIORS GO ON MISSION TRIP TO CAMP SERVING CHILDREN WITH DISABILITIES

hile most high school students were filling their summer with jobs, sports, vacations and social activities,

It was a unique opportunity for students to see their peers outside of the typical school or social environment.

the senior class at Summit Christian Academy in Lee’s Summit

“I loved being on the senior mission trip,” senior Payton

was reserving a week in July for something different. Together

Sprouse says. “It was so amazing to be able to see my fellow

with faculty and staff, these students were preparing to travel

peers from a different perspective than I ever had before.”

to Camp Blessing for a mission trip. Camp Blessing is a Christian summer camp located in Brenham, Texas, that serves children with physical, developmen-

The students served as a constant companion to their camper. This gave them better insight into a life that is much different than their own.

tal or intellectual disabilities. The weeklong camp is designed

“The senior mission trip opened up my eyes to a new real-

to be barrier-free and offers traditional summer camp activities

ization that everyone is different. Our world looks at people

including horseback riding, canoeing, fishing, swimming and

with disabilities as weird or abnormal, but if we put ourselves

ropes courses, all adapted to the needs of the campers.

in their shoes, we might realize they see us as the abnormal

A senior mission trip is part of the curriculum at SCA.

ones,” senior Luke Moehle says. “God created everyone to be

Students began preparing for this trip as juniors. The class

unique in their own special way! My camper showed me that

was asked to give input about the type of mission they

his disability wasn’t a disability at all.”

wanted and where they would like to serve. It was decided

The students and staff would agree this trip was life-changing.

they wanted to work directly with children to hopefully make

“There is no way you can go and serve at Camp Blessing and

a lasting positive impact in their lives. Camp Blessing paired

not be changed in some way! I saw change in every student’s

each student with a camper for the week allowing for the

life, and I am looking forward to how they will continue to show

more personal experience they were looking for.

that change for Christ this coming year,” Joe Hesman, SCA secondary principal and director of operations, says.

“I’M NOT SURE OUR SENIORS HAVE EVER FELT SO NEEDED. THEY WERE SERVING THEIR CAMPER 24/7," MIKE EVANS, SUMMIT CHRISTIAN ACADEMY FACULT Y MEMBER, SAYS. "IT WAS AMAZING TO WITNESS THEIR COMPASSION,

While these students will work towards completing the coursework needed to graduate in the spring, many of the lessons learned at Camp Blessing could not have been taught in the classroom. “I learned from my camper and Camp Blessing that every person with disabilities still have awesome personalities and are fun to be around,” senior Preston Kliewer says. “I went in thinking I was going to help my camper, but I ended up learning from him.”

THEIR PERSEVERANCE AND THEIR LOVE.”

November 2017 | Lee’s Summit Lifestyle

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Lee’s Summit Lifestyle | November 2017


Realty Report

Lee’s Summit Realty Report

Subdivision

BDRM F/B H/B

Architecture

Plan

Price Original

Price Sale

Lakeridge Meadows

3

2

1

Traditional

Side/Side Split

$185,000

$185,500

Woods Chapel Acres

3

2

1

A-Frame, Traditional

Raised Ranch

$189,500

$195,000

Ridgewood Hills

4

3

0

Traditional

Split Entry

$210,000

$210,000

$260,000

$235,000

Oaks Ridge Meadows

4

3

0

Traditional

California Split, Front/ Back Split

Somerset At Charleston Park

4

3

0

Traditional

Ranch

$259,000

$261,000

Bent Tree Bluff

3

2

0

Traditional

Ranch

$275,000

$260,000

Eagle Creek

4

3

1

Traditional

2 Stories

$280,000

$280,000

Oaks Ridge Meadows

4

3

1

Traditional

Reverse 1.5 Story

$299,000

$288,200

Lakewood

3

2

1

Traditional

Ranch, Reverse 1.5 Story

$299,900

$290,000

Bent Tree Bluff

4

2

2

Traditional

2 Stories

$350,000

$300,000

Summit Mill

2

1

1

Traditional

Ranch

$330,000

$305,000

Meadows Of Winterset

4

3

1

Traditional

2 Stories

$338,000

$328,000

Monarch View

5

4

1

Contemporary

2 Stories

$350,000

$348,000

Paddock at Richardson Ran

4

3

1

Traditional

Ranch, Reverse 1.5 Story

$390,000

$364,500

Woodland Shores

4

2

1

Traditional

Ranch, Reverse 1.5 Story

$369,900

$380,777

Saddlebrook Farm

4

3

1

Contemporary

Reverse 1.5 Story

$379,900

$379,900

Raintree Lake

4

3

1

Traditional

2 Stories

$390,000

$385,000

Trails of Park Ridge

2

2

0

Contemporary

Ranch

$395,000

$395,000

Lakewood

4

4

1

Traditional

2 Stories

$400,000

$410,000

Belmont Farms

5

3

1

Traditional

2 Stories

$407,720

$412,542

Mill Creek Of Summit Mill

5

5

0

2 Stories

$473,528

$473,523

Monticello

4

3

0

Traditional

1.5 Stories

$506,230

$505,482

Winterset Park

4

3

1

Traditional

1.5 Stories

$540,000

$537,500

Woodland Shores

4

3

1

Traditional

1.5 Stories

$619,900

$621,500

Lake Lotawana

4

3

0

Traditional

Ranch, Reverse 1.5 Story

$750,000

$745,000

Lakewood

6

5

1

Traditional

1.5 Stories

$850,000

$780,000

Toni Tygart

Information obtained from Comparative Market Analysis for 04-01-16 through 04-30-16.

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Lifestyle Calendar

November

NOVEMBER 2-19 "INTO THE WOODS"

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NOVEMBER 3 TAKE A BITE OUT OF STIGMA: A CULINARY EXPERIENCE THE GALLERY This year's event is A Speakeasy Soiree! During this fundraiser, more than 450 guests will enjoy cocktails and bites from top homegrown Kansas City restaurants at The Gallery in the Power and Light District. Guests will have an opportunity to check out a large selection of silent auction items. The event will also feature a live auction, music and dancing. ReDiscoverMH.org

NOVEMBER 4 & 5 GREAT PUMPKIN SMASH AT THE ZOO KANSAS CITY ZOO Post-Halloween enrichment for the animals! Watch them crush, kick, bounce and play with big orange pumpkins at scheduled events throughout the weekend. 11 a.m. to 3:30 p.m.

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

46

Lee’s Summit Lifestyle | November 2017


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Lifestyle Calendar

(CON TI N U ED)

NOVEMBER 10 MIDDLE SCHOOL TEEN NIGHT PARADISE PARK Middle school-aged teen guests can enjoy the organized fun. For only $15, you will get a pick three wristband and the chance to be the bumper car champ! There will be a DJ, Ping-Pong tables, and other special attractions and giveaways for this safe teen night coordinated with and sponsored by Lee's Summit CARES.

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.

NOVEMBER 16-19 THE 82ND ANNUAL ARARAT SHRINE CIRCUS SILVERSTEIN EYE CENTERS ARENA The 82nd Annual Ararat Shrine Circus comes to Silverstein Eye Centers Arena for seven performances. Enjoy high-flying acrobats, mesmerizing aerialists, daredevils and those hilarious Shrine clowns! For more information, visit SilversteinEyeCentersArena.com 

NOVEMBER 17 LEE'S SUMMIT MAYOR’S TREE LIGHTING 2017 DOWNTOWN LEE'S SUMMIT Join the mayor of Lee’s Summit as he turns on the lights downtown.

INSPIRING SPIRITUAL AND ACADEMIC GROWTH • 92% of 4th grade students tested “At Proficient” or “Above Proficient” level on the ITBS test

• 15,409 books read and tested on in the Accelerated Reading program

• 25,040 Accelerated Math objectives mastered by students

• 12,700+ Service Hours performed last year by students One of 50 Private Schools to receive The National Blue Ribbon School Award & Exemplary High Performing Award from the Department of Education in 2014 Lee’s Summit Chamber of Commerce Business of the Year Award Magnus Category Enrollment for 2016-2017 school year begins March 7, 2016 Call to Schedule a Tour Kindergarten through Eighth Grade

Free hot drinks and cookies, choir performances, a visit from Santa and much more will get you in the holiday spirit. Many local shops and restaurants are open late for any of that last-minute holiday

Visit registration information under the “Parents” tab on the website

shopping that still needs to get done.

NOVEMBER 24 SUMMIT FAIR’S BLACK FRIDAY BASH SUMMIT FAIR SHOPPING CENTER Gather your family, adorn your Santa hats and head to Summit Fair for the first Black Friday Bash. Shop unbeatable store sales, register to win prizes all evening long and enjoy family entertainment, including visits with Santa, a live DJ, balloon artist, kid’s crafts and more.

DECEMBER 9 | 4 PM AND 7 PM REFLECTIONS ACROSS THE POND: AN ENGLISH CHRISTMAS LEE’S SUMMIT HIGH SCHOOL PERFORMING ARTS CENTER The Lee’s Summit Symphony’s Christmas performances will not disappoint this year as they celebrate their 15th season—the Crystal Reflections  season! Enjoy some of your favorite Christmas standards as well as some with a nod to our friends across the pond. Tickets can be purchased at Lee’s Summit Hy-Vee, Cosentino’s Price Chopper at Lakewood and Raintree Lake or online at LSSymphony.org.

Our Lady of the Presentation Catholic School 150 NW Murray Road Lee’s Summit, MO 64081 816-251-1150 www.olplsschool.org “Lee’s Summit’s Catholic School” November 2017 | Lee’s Summit Lifestyle

49


Parting Thoughts

Bourbon Brie Burnt Finger BBQ's

MAKES 10 TO 12 SERVINGS PREP: 15 MINUTES, GRILL OR SMOKE: 25 MINUTES

Instructions

1. Prepare a medium-hot smoker or grill with coals pushed to one side.

Ingredients

Tip: Want to add smoke flavor using your grill? Make a tinfoil pouch filled

1 13-16 ounce Brie cheese wheel

with a few small piece of smoking wood. Poke a few holes in the pouch and

1 1/2 cups packed brown sugar 1 cup bourbon

place pouch directly on the hot coals. 2. Cut the white rind off the top of the Brie wheel and place it in a pie tin.

1 cup chopped walnuts

3. In a small bowl, combine the brown sugar and bourbon. Pour the

Crackers, toast, or apple slices for serving.

mixture over the Brie. Top the glazed Brie with a single layer of chopped

Tip: Ask your local baker to run bagels through the bread slicer for perfect little dippers. Recipe by Megan Day

walnuts and sprinkle a few extra nuts around the sides. 4. Place the pie tin on the smoker or the grill over indirect heat and cook for approximately 25 minutes, or until the Brie has softened and the sauce is bubbly. 5. Serve immediately with crackers, toast or apple slices for dipping.

ARTICLE MEGAN DAY PHOTOGRAPHY JANIE JONES

50

Lee’s Summit Lifestyle | November 2017


142 South Shore Drive | Lake Winnebago | PRICE: $1,995,000

Renee Amey TEAM

Spectacular Lakefront Retreat w/Private Dock & Boat Lifts at Lake Winnebago where you can start your Year Round Vacation Now! See details on these fabulous Lake Winnebago Homes and others on www.LakeWinnebagoHomes.com. Here is your opportunity to live the Year Round Vacation that Lake Winnebago affords you!

4243 Lakewood Way, Lee’s Summit, MO

Renee Amey TEAM

816.213.3421 Office: 816-795-2595

renee@reneeamey.com www.LeesSummitLakeHomes.com

Re/Max Elite


Thank You,

Lee’s Summit and surrounding communities for voting us #1 DERMATOLOGIST

And an extra Thank You for voting our MEDSPA #1

Lee’s Summit Dermatology Associates, PC and Lee’s Summit Dermatology Associates Medspa 276 NE Tudor Rd - Lee’s Summit (816) 525-8500 | www.skinhealthcare.org

at LSDERM

Lee's Summit, MO November 2017  
Lee's Summit, MO November 2017  

November 2017 Issue of Lee's Summit Lifestyle