Northland Lifestyle February 2014

Northland

february 2014

NorthlandLifestyle.com

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DIG IN! The Northland is Hungry

Grace’s Best Cookies A cookie, a family, a life Paradise Locker Meats The Fantasmas know their cuts In-A-Tub? La Tienda?

Your favorite guilty pleasures

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Editor's Letter

Hungry for More Dear Readers, True confession time. I love food. I love eating it, I love cooking it. I read magazines about it. Several of my friends are chefs, or in the industry in some capacity. I love how a meal can bring a group together and spark conversations that would never happen if they weren’t around the dinner table.

So when it came time to plan our Food issue, my plate ranneth over, so to speak, with ideas.

We have the man behind the addictive little sunflower cookies, Jeff Watson, with his story of how making family come first is the key to his business.

Family is a theme with the Fantasmas and Paradise Locker Meats as well. In a city where boutique butchers are popping up everywhere, the Fantasma family has been processing heritage breeds from local farmers for decades. After hearing about family recipes for their sausages, beef sticks and more, just reading the story will make your mouth water.

One of the most important stories in this issue is our Giving Back on Feed Northland Kids. In America, hunger is easy to ignore as someone else’s problem, but in reality, the future of our country depends on the development of smart, hard-working kids.

With food insecurity on the rise, we have to work harder than ever to make sure that students are fed nutritious food and Harvesters and the BackSnack program is making sure of that. Feeding Northland Kids distributes 1000 BackSnacks each week.

february 2014 editor Rachel C. Murphy | RMurphy@LifestylePubs.com

contributing writers Lisa Allen, Ruth Baum Bigus, Alexandra Bush, Pete Dulin Elizabeth Rosenberger, Cristin Walters

contributing photographers Mallorie McKernan, Lani Odell, Christpher T. Murphy Justice Photography, Mark Freeland, Tammy Sanders, Pete Dulin, Freeland Photography

advertising sales Heather Getz | HGetz@LifestylePubs.com Holly Juckette | HJuckette@LifestylePubs.com

copy editor | Kendra Mathewson Published monthly, subscriptions are also available for $22 for 1 year, $39 for 2 years by visiting NorthlandLifestyle.com

corporate team chief executive officer | Steven Schowengerdt chief sales officer | Matthew Perry chief financial officer | DeLand Shore national editor | Lisa Cooke Harrison

We want to help.

director of marketing | Brad Broockerd

On February 26, I would like to personally invite you to join me at the Harvesters’ headquarters at 3801 Topping Avenue for Northlander Night. From 6-8 p.m. we will join Feed Northland Kids Executive Director Christine Evans and Northland Lifestyle Writer Lisa Allen to pack BackSnacks for the program. If you can afford to donate monetarily, that is always welcome, but your time is valuable and your hands are needed. Anyone over the age of 6 may join us, so bring the family and let’s show the kids of the Northland that we care about them. Please RSVP to Christine Evans at 816.301.GIVE (4483) or email me to secure your spot.

I’m hoping this is just the first of many opportunities to work with our readers for some of the great organizations that our community fosters. And I hope that you enjoy this issue as much as I did. Sit down and dig in. Soup’s on!

Bon Appetite!

national art director | Carrie Julian advertising director | Mike Baugher production director | Christina Sandberg regional art director | Sara Minor ad coordinator | Cyndi Vreeland national copy editor | Kendra Mathewson executive assistant | Lori Cunningham senior web developer | Lynn Owens it director | Randy Aufderheide

by Community ™

Rachel Murphy, Editor RMurphy@LifestylePubs.com on the cover Jeff Watson created a cookie that would

allow him to spend time with his family while they were growing. Find out more on page 28. Photography by

join us

talk to us

Christopher T. Murphy

| NorthlandLifestyle.com |

Proverbs 3:5-6 Contact us at: 10500 Barkley, Suite 228 Overland Park, KS 66212 913.599.4300 | NorthlandLifestyle.com Northland Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of North Kansas City’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 Northland Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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February 2014

Departments 10

Good Times

14

Around Town

18

Giving Back

20 Hot Spot

32

24

Locals Only

26

What’s Cooking?

28

Your Neighbor

42 Locally Owned 44 Local Limelight

24 Northland Niche

46 Field Trip

Northlander favorites from tacos to tenderloins.

50 Parent’s Corner

32 L’Ecole Culinary School

53

54 Lifestyle Calendar

Honing chefs for tomorrow’s dinner.

58

36 Paradise Locker Meats

Sold Properties

Parting Thoughts

Family run meat locker keeps family the focus.

38 Christopher Elbow

Liberty native creates art in chocolate.

28

36

38

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Good Times

New Year’s EVE at The Kauffman

Thousands experienced the Kauffman Center like never before for the inaugural EVE celebration. Innovative food, drinks plus performances by Quixotic, Vintage Trouble, Govinda, DJ Earworm and UMKC made for one incredible party. Photography Freeland Photography

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Dwayne Bowe Foundation “Grandparents Raising Grandchildren” Fundraiser Wolfe~Sweeney & Associates and Reece and Nichols hosted the event at The National Golf Club of Kansas City. Supporters included Chiefs players Priest Holmes, Sean Smith, Quintin Demps, Geoff Schwartz, Donald Washington, Gary Stills and Royals Pitcher Jeremy Guthrie.

Maggie Wolfe, Jeremy Guthrie Jeremy Guthrie, Dwayne Bowe, Walter White Jeremy Guthrie, Dwayne Bowe (Pitcher for the Royals), Patty Wolfe (former Chiefs player), Candi Sweeney

Connie Michaelis (McCrite Retirement Plaza), Candi Sweeney, Dwayne Bowe, Theresa Caldwell, Ashley Sweeney

February 2014 | Northland Lifestyle 11

Good Times

Souder Family Funeral Home Holiday Extravaganza This inaugural event’s 12 vendors provided fun and unique holiday shopping in December. The Souders plan to make this an annual Northland occasion that will be anticipated by many every year.

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Around Town PULASKI BANK HOME LENDING ADDS NICOLE BRADFIELD WOODHEAD Pulaski Bank Home Lending is pleased to announce the addition of Nicole Bradfield Woodhead as Vice President, Senior Loan Officer and Sales Manager at its Liberty Branch located at 1512 N. Church Road.

As Sales Manager and Senior Loan Officer, Woodhead will manage the mortgage sales teams for the Liberty and Parkville Branches, while continuing to produce high quality mortgage loans.

Bringing more than 20 years of mortgage lending experience to this position, Woodhead is a member of the Mortgage Bankers and Women’s Council of Realtors. She is a graduate of Longview Community College and Northwest Missouri State University, and is a resident of Liberty.

KANSAS CITY AWARDED 14 NCAA CHAMPIONSHIPS The Kansas City Sports Commission is pleased to announce that Kansas City has been selected to host 14 NCAA Championships covering the years of 2014-2017.

For three months, the Kansas City Sports Commission, Kansas City Convention and Visitors Association, Sporting KC, Sprint Center and the MIAA Conference worked tirelessly to assemble bid materials for 32 championships over a five year period.

Kansas City made the cut as a finalist for 21 championships in various divisions and four different sports.

Four hundred and thirty sites submitted bids on the 81 different championships with 213 hosting opportunities. Of the 430 sites, 150 cities were named as finalists. Kansas City is in the process of bidding on the Division I Women’s Basketball Final Four, which will be announced in the fall of 2014. Future Division I Men’s Basketball preliminary rounds will be out for bid late 2014.

ERIC ROSEN DIRECTS KANSAS CITY PREMIERE Kansas City Repertory Theatre has added Christopher Durang’s Tony Award-winning Broadway hit comedy Vanya and Sonia and Masha and Spike to its spring 2014 lineup, 14 Northland Lifestyle | February 2014

running March 14–April 6 at Spencer Theatre on the UMKC campus. The production replaces Larry Shue’s The Foreigner which moved into an earlier October 2013 slot. The Rep’s Artistic Director Eric Rosen will direct Vanya and Sonia and Masha and Spike, which is a co-production with Center Stage in Baltimore, where it will run April 16–May 25.

In bucolic Bucks County, Pa., Vanya and his sister Sonia have frittered their lives away living in the same farmhouse where they were raised. Their quiet existence of unease and regret, however, is rocked by the arrival of their glamorous movie star sister (and landlord) Masha, and her hunky boy toy, Spike. As their visit unfolds, a lifetime of sibling rivalry explodes into a weekend of comedic pyrotechnics.

Christopher Durang (The Marriage of Bette and Boo, Sister Mary Ignatius Explains It All For You, My America) weaves Chekhovian themes and modern wit into an unforgettable experience critics have hailed as “a sublime state of hilarity” (New York Magazine). For ticket and performance information, call the Rep Box Office at 816.235.2700 or visit KCRep.org.

EXTRA EFFORT TYPIFIES HONORED EMPLOYEES Tri-County Mental Health Services Caseworker Kim Staton and Human Resources Assistant Kayela Reese recently received an unusual dual employee recognition. But while they perform very different jobs, they share at least one important trait: both are known for their willingness to do what it takes to see that clients receive the services they need.

Reese’s efforts were notable during this fall’s Heart and Sole 5K Run/Walk, which raised funds for Tri-County children’s programs. She was also active helping lead the organization’s United Way program this fall, which occurred at almost the same time.

She has also revealed considerable graphic talents that have been put to use on several projects and, of course, she assists with all of Tri-County’s human resources efforts.

Reese has been with Tri-County since August 2012 and lives in North Kansas City.

Staton works with Tri-County clients to

help them reach their goals, but along the way she often must serve as an unofficial detective and analyst, finding programs both in and outside of Tri-County for which they qualify and which can help the clients access needed services.

A Liberty resident, Staton has been with Tri-County for three years. She is also active as a volunteer, helping outreach efforts.

She frequently makes space in her caseload when needed to help others.

PARK UNIVERSITY SELECTED “MILITARY-FRIENDLY SCHOOL” For the sixth consecutive year, Park University has been selected as one of the top military-friendly colleges and universities in the country by Military Advanced Education magazine.

Park was selected for inclusion on the list in the magazine’s 2014 Guide To Military-Friendly Colleges & Universities, which provides information about the wide range of benefits the 500 schools provide in four key categories of consideration to service members, veterans, spouses and dependents The Military Advanced Education honor is yet another in a string of recent tributes to Park University’s efforts to educate members of the U.S. military. For more information about how Park serves the educational needs of the military, visit Park. edu/military or contact the Department of Military and Veteran Student Services at warriorcenter@park.edu or 816.584.6530.

LIBERTY HOSPITAL PROPOSES $60 MILLION “COMMUNITY” In celebration of its 40 years of commitment to Liberty and the surrounding communities, the Liberty Hospital Board of Trustees is announcing plans to work with two partner firms to build a Healthy Living Community near the hospital campus.

According to Liberty Hospital’s partner, Action Pact, this proposed $60 million investment in Liberty will be the nation’s first such development. The difference comes in the specially designed integrated continuum of care, which physically and operationally aligns primary, acute and post-acute health-

Around Town

Making Smiles Happen!

care services. The project is intended to establish Liberty Hospital as the region’s leader in advancing new models of care, spanning inpatient and outpatient services and focusing on prevention and management of chronic conditions instead of traditional, reactive and episodic acute care, which is costly and fragmented. This commitment will help define the City of Liberty as innovative and proactive and should work to help draw more economic development to this area.

BLUE CROSS AND BLUE SHIELD OF KANSAS CITY MARKS 75TH ANNIVERSARY

Jim Anderson Dentist Diagnostics - Including Cancer Screening Periodontal Examinations Custom Dentures & Partials Whitening • Crowns

Blue Cross and Blue Shield of Kansas City (Blue KC) celebrated its 75th anniversary earlier this year with The Main Event: A Celebration of Community Health and Wellness and is closing its observance of the milestone by contributing $7,500 to Harvesters The Community Food Network. Blue KC asked its more than 1,000 employees to participate in making the final decision to select Harvesters.

“Blue KC is honored to continue our support of Harvesters through this latest contribution,” says David Gentile. “They provide an essential and invaluable service and we are proud to mark our anniversary by reaffirming our commitment to the community we serve in partnership with critical organizations like Harvesters.”

Bridges • Veneers

SYNERGY SERVICES INVITES COMMUNITY TO ART SOUP 2014

Cosmetic Fillings

Synergy Services’ Youth Resiliency Center, a local non-profit providing therapeutic arts-based programs to young people, invites community members to Art Soup 2014.

This new-concept open house fundraiser will feature eats, libations, and entertainment; area restaurants are being brought on board to create a variety of soups for the event. Some well-known restaurants, such as Story, Tavern at Mission Farms, Happy Gillis, District Pour House, and others, are working on signature soups to share on February 23.

Event attendees will enjoy soup samples and wine, while listening to M.C. Timothy “Speed” Levitch and local musician Elsa Rae. Guests will leave with a one-of-a-kind bowl painted by the youth in Synergy Services’ arts program.

“We’re thrilled with the support we’re receiving from Kansas City restaurants,” says Robin Winner, Synergy Services executive director. “This is going to be a great event, and our young artists have been working hard on creating and painting the bowls that guests get to take home. It’s proving to be a wonderful opportunity for both our youth and the local community.”

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MERITAS HEALTH PRIMARY CARE CLINICS EARN NATIONAL RECOGNITION The National Committee for Quality Assurance (NCQA) announced that Meritas Health Primary Care Clinics have received the highest level of recognition from the Patient-Centered Medical Home program for using evidence-based, patient-centered processes that focus on highly coordinated care.

“The patient-centered medical home raises the bar in defining high-quality care by emphasizing access, health information technology and partnerships between clinicians and patients,” says NCQA President Margaret E. O’Kane. “PCMH recognition shows that nine of the Meritas Health primary care clinics have the tools, systems and resources to provide their patients with the right care at the right time.”

To receive recognition, which is valid for three years, these clinics demonstrated the ability to meet the program’s key elements embodying characteristics of the medical home. The standards are aligned with the joint principles of the Patient-Centered Medical Home established with the American College of Physicians, the American Academy of Family Physicians, the American Academy of Pediatrics and the American Osteopathic Association.

JILL HICKEY NAMED MRS. MISSOURI INTERNATIONAL 2014 Jill Hickey, 42, has been crowned Mrs. Missouri International 2014 and will compete with 70 other title holders in July 2014 in Jacksonville, Florida in the national pageant.

Jill is a wife, mother and small business owner. She’s been married to her husband, Jerry, for 19 years, and is the mother of three girls and one boy. She and Jerry co-owner and operate Express Employment Professionals North KC. Both Hickeys attended college at Missouri State University; Jill was on the Sugar Bear dance team and Jerry was a national championship qualifying wrestler.

In addition to her day job as outside sales rep and owner of their staffing company, Jill has written blogs as the “NotSoSoccerMom” for seven years and hosted an online radio talk show of the same name for over four years.

NORTHLAND ENTREPRENEUR OFFERS CASH FOR CHARITY Local entrepreneur Jaime Lanning pledges to give back to the charity of your choice when you help find a buyer for the newly remodeled home at 435 Longfellow in Kansas City’s Northland. Once a buyer

has been found, Jaime will donate 5 percent of the final sales price to a qualified charity of your choosing. The beautiful home has four bedrooms and 2.5 bathrooms. It is completely remodeled and includes custom tile designs, and green improvements such as spray foam insulation, vinyl windows and a high-efficiency furnace and A/C. As a mother of a 3 year old, Jaime is a “mom-preneur” with several other business ventures along with Team Lanning Homes and an active philanthropist who loves to give back whenever she can. She is a member of the Kansas City Central Exchange, Gladstone Chamber of Commerce, Northland Cathedral Church, and MidAmerica Real Estate Investors. For more information or to recommend a potential buyer for the home at 435 Longfellow, Kansas City, MMO 64119, contact Mark Solomon, Solomon Real Estate Group, 816.853.5467.

All

Feed the Birds

SENIOR HELPERS® HONORS LOCAL CAREGIVER FOR EXTRAORDINARY SERVICE Senior Helpers, offering in-home care services specialized for those with chronic illness or Alzheimer’s and dementia, was recognized for Midwest Region’s 2013 Caregiver of the Year for exemplifying extraordinary commitment to clients and their families; meeting the unique physical, emotional and practical needs of clients and their families.

“Putting the needs of others first is Debbie Boone’s priority and greatest accomplishment,” says Melissa Moran, CEO of Senior Helpers Gladstone. “She rises to all occasions and never ceases to exceed our expectations as a part of our team since 2010.”

Debbie is Gladstone’s second winner in three years receiving a cash bonus and a trip to Austin, Tex. where she was presented with a trophy during an award ceremony.

Senior Helpers’ personal and companion care services focus on quality of life for the client and peace of mind for their families.

For more information, visit SeniorHelpers. com/Gladstone

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Giving Back

The Reality of Childhood Hunger Feed Northland Kids’ Mission to end childhood food insecurity Article Lisa Allen | Photography Provided

I

t’s not often I cry during an interview. Thank goodness Christine Evans, executive director of Feed Northland Kids, understood why I couldn’t hold back.

She told me about the mother who called the school counselor, asking why her child hadn’t been bringing home their much-needed bag of food each Friday afternoon. After talking with the child, the counselor learned that the student was indeed receiving the weekly bag of food; he was also hiding it in his closet so he could avoid sharing it. He was that hungry and that afraid that he would go without.

Then there’s the story of the teachers and staff who braved the storms and snow drifts last winter when school was canceled the last day before break to distribute the 5,600 BackSnacks sitting in their empty schools. Because they understood that for some people, no school also means no food, they spent an entire day personally delivering the bags to homes throughout the Northland. They were often met at the door by parents so appreciative they cried as they opened their doors.

The stories Evans tells could fill the pages of our magazine ten times over. Feed Northland Kids currently provides BackSnacks to 2,900 children in the Northland. There are still hundreds of hungry kids on the waiting list.

18 Northland Lifestyle | February 2014

After a 2009 needs assessment revealed that hunger is the number one issue for children in the counties of Clay and Platte counties, members of the Northland Community Foundation--along with a few other community members--formed Feed Northland Kids.

With the help of Harvesters, it was determined that 3,200 elementary-aged kids in the Northland fall into a category defined as ‘food insecure’, and together they’ve worked to expand Harvester’s BackSnacks program to the counties’ elementary schools. Harvesters agreed to provide BackSnacks to feed 1,000 of those children; this means that Feed Northland Kids works to find a way to feed the rest.

“No child should be hungry,” says Evans. “When young kids are hungry and worried about whether or not they’ll be able to eat, they can’t focus at school, learn or develop into the people they are destined to be. Adequate nutrition shouldn’t be something a child has to worry about.”

The BackSnacks program provides four pound bags of self-stable, high protein, kid friendly food to elementary children. Because these children sometimes live in homes without electricity or a means to prepare meals, the bags are filled with canned products, often with pop tops, that do not require additional preparation or even refrigeration.

“What makes this project work is that it’s simple,” says Evans.

“Food goes directly to the child through school. The program doesn’t rely on a parent to make arrangements to pick anything up, and it works like clockwork; every Friday afternoon, the child gets a BackSnack for the weekend.”

“Hunger in America is hidden,” says Evans. “There is no stigma attached to this program. Kids who see their classmates receive a BackSnack are so sweet and empathetic, and they want to make sure that their friends are fed.”

Teachers report a marked difference in students after participating in the program. Students are able to focus better and have fewer discipline problems when they are fed and no longer worried about their next meal. Social skills also improve, and kids are more respectful, friendly and responsible. They also participate more in class.

More than one third of parents surveyed reported that their child’s health improved after participating in the program, and even more parents said their child’s self esteem improved. Grades improved by as much as 17 percent, especially in English, social studies and science and children reported that it was easier for them to work without help and understand their teachers.

“I would love for us to be out of work,” says Evans, “and for the need to simply not exist. But the truth is, there is no end in sight.

There are so many more kids that we haven’t been able to reach yet. They are the kids that sit next to your kids in social studies class, and they are the kids that live next door. They are hungry, and we are doing everything we can to fill that need.”

In order to fill that need, Feed Northland Kids has to raise more money. While every dollar counts, and donations as little as $10 can be bundled with other donations to feed a child, the most popular way to support the BackSnack program is to become a BackSnack Buddy. It costs $250 to become a BackSnack Buddy and feed one child for 33 weekends.

“If you think about it, humans get hungry every two to three hours,” says Evans. “For these kids, it’s a never-ending cycle of being hungry and wondering if they’ll be able to eat, and that prevents them from reaching their true potential. This isn’t about statistics; this is about how helping just one child has a domino effect on our schools, our community and our world.”

To learn more about Feed Northland Kids and Harvester’s BackSnack Program visit FeedNorthlandKids.org.

You love that

he loves you.

Now love what he gives you.

INTRODUCING PANDORA’S 2014 VALENTINE’S DAY COLLECTION.

Would you like to help Feed Northland Kids? Join Editor Rachel Murphy and writer Lisa Allen on Northland Night, February 26 from 6-8 as they head to the Harvesters HQ to pack BackSnacks. Please RSVP to Christine Evans at 816.301.GIVE (4483) to secure your spot.

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February 2014 | Northland Lifestyle 19

Hot Spot

White Horse Pub Let’s go have a pint and wait for this whole thing to blow over Article Rachel Murphy | Photography Mallorie McKernan

A

t the White Horse Pub, four stained glass flags hang in the windows, one for each of the countries ensconced in the United Kingdom—England, Scotland, Wales and Northern Ireland. Native Londoner Toby Corder wants to represent all the parts of his homeland at his newly opened watering hole located at 10221 North Oak Trafficway.

“This is a British style pub, which is short for public house. It’s really just a little neighborhood joint,” says Corder. With memorabilia from all over the UK gracing the walls, it should certainly feel like home for any anglophile.

Corder has a long history of working within franchise restaurants, most recently with Waffle House. Before retiring, he wanted to open his own place where he could put his own British favorites on the menu and pull his favorite pints, which is exactly what he has done.

The White Horse is far too close to my home, and I have a strong proclivity for British food. Far from the bland fare that most joke about, Corder is presenting some of the best that the UK has to offer.

20 Northland Lifestyle | February 2014

WeKnowDiamonds-halfpage-NorthlandLifestyle-Jan2014.pdf 1 1/20/2014 12:01:52 PM

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On our first visit, we decided to take a culinary tour of the menu, which includes such favorites as bangers and mash, a full English breakfast served all day, and burgers, both lamb and beef.

We started with Scotch eggs ($7.50), a ubiquitous pub snack comprised of hard-boiled eggs wrapped in sausage and breaded and then deep fried. It’s served with a chocolate beer- mustard that sounds odd, but is completely delicious.

While the Scotch eggs were tasty, they were served cold in the middle. As a Scotch egg novice, we asked Corder’s daughter, our server Katie, if that was normal, and she assured us that it was. Instead of leaving it at that, she grabbed a sample of their hot brown gravy for us to try dunking it in, which not only warmed it up, but also gave a nice counter point to the tangy mustard.

The service on both of our visits has been exemplary. Maybe that’s because the White Horse is a family affair, with son Toby Jr., and daughters Sarah and Katie all helping out in various capacities. Artwork from Corder’s wife, Mary-Pat, hangs on the walls and the entire establishment has a very homey feel.

For dinner, I had the fish pie($10). Although not common in most Irish pubs, fish pie is an English favorite, combining fish, mainly white fish or salmon, in savory white sauce with peas and carrots, all blanketed under a fluffy mound of mashed potatoes. It’s the seafood equivalent of shepherd’s pie, and each bite was delicious. The potatoes are obviously real, and not reconstituted and the portion is generous.

The husband went for a new British standard—chicken tikka masala ($10). This Indian import has been called the ‘national MY

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continued >

February 2014 | Northland Lifestyle 21

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dish of England’ by Prime Minister Cameron, and it’s easy to see why. In England, a curry shop is as easy to find as a fish and chips stand. The White Horse Pub’s version is delicious, with a tangy tomato sauce and tender chunks of chicken.

We finished up with sticky toffee pudding ($5.00), a decadent dish that was rich but not too sweet. As someone who doesn’t enjoy bread pudding, this completely turned my head and made me rethink the dessert entirely.

On a second outing, I tried the fish and chips ($10), that ubiquitous pub dishfood the world over. Their version is huge, with two sizable portions of fish filet, with a fairly substantial breading that remained crispy. More importantly, they offer proper Sarson’s malt vinegar, HP sauce, and tartar when requested. Along with thick cut chips (that’s fries for the colonialists) and a side of coleslaw, this is substantial meal, especially with a Boddington’s Pub Ale on tap.

Details White Horse Pub

10221 North Oak Trafficway Kansas City, Mo. 64155 816.500.7422

www.citizenskc.com 816-459-4000

Since 1889 © 2014 Citizens Bank & Trust Co. Member FDIC 22 Northland Lifestyle | February 2014

Hours

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Monday 11 a.m.-10 p.m.

Closed Tuesday Wednesday-Thursday 11 a.m.-10 p.m.

On this particular Wednesday, they were also trying a curry night, where a curry special took center stage. Corder says that he hopes to do more of them as business picks up. My husband tried the beef vindaloo , which packed a significant punch without being overly spicy.

There are sports on the televisions and Corder says that he hopes to become a place for an underserved market—soccer fans. One television will always have soccer on, whether it’s the MLS Champions Sporting KC, the English Premiere League or the upcoming FIFA World Cup. All in all, the White Horse is exactly what Corder wants to hang out in—a laid back pub with comfort foods from his childhood, where you can have a pint and relax with family and friends. Or as the sign above the door says, a little slice of Britain, without having to cross the pond.

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Locals Only

Northland Niche Local Favorites Shine Article Rachel Murphy

T

radition is a powerful thing, and traditions that involve food are near and dear to our hearts. We asked readers on our Facebook page (Facebook.com/NorthlandLifestyle) what their favorite iconic Northland eateries were and we received a huge response! Several places were mentioned more than once, so here it is, your guide to the restaurants locals swear by. Have you been to any of these locally owned eateries?

Leo’s Pizza

In–A–Tub

This is the very definition of a cult restaurant. Since 1957, the folks at In-A-Tub have been serving up deep fried tacos for loyalists like Michelle Cornwell, Karen Bailey, Tiffany Miller and Briana Smith Sochocki. The secret, of course, is in the powdered cheese that tops each taco which is fried with the meat inside, sort of like the grandfather of the Doritos Locos Taco at Taco Bell, but better and locally owned. They also feature loose meat burgers, tamales, fried burritos, and tostados, among other things. And to work all of that off, they sponsor a competitive bicycling team. Get In-A-Tub at 8174 NW Prairie View Rd. or 4000 N. Oak Trafficway or In-A-Tub.com.

La Tienda Chiquita

A number of people mentioned this Mexican grocery/restaurant owned by the Villeseca family of Manny, Christal, Sarah and Lucas. They serve up authentic Mexican, Tex-Mex and occasionally other Latin American fare. Cindia Rowland loves the soupy beans and their private dinner menus, which typically happen Saturday nights after 3 a.m., when the restaurant closes. With private dinners, Christal sits down with diners to build menus of appetizers, entrees and desserts for family, work groups or anyone else who wants a totally personal experience.

In this environment, diners can truly relax and enjoy time with friends and family. Find La Tienda Chiquita at 121 W. Kansas St. Liberty, Mo., or LaTiendaChiquitaLiberty.com 24 Northland Lifestyle | February 2014

Lisa Hagen and Mimi Comfort both love Leo’s Pizza. Started in 1974 by Leo Failoni, they boast that they are ‘really Italian’ and Northlanders concur. This pizza joint focuses on what they do best: Italian style pies ranging from 12”-16” with a wide variety of toppings. They also offer salads and a few traditional Italian sandwiches as well. Find them at 408 Englewood or LeosPizzaKC.com.

The Landing Eatery and Pub

Liberty residents know that the best place to ‘drop anchor’ as they say, is the Landing. This neighborhood pub/sports bar has the atmosphere and customer service to make any guest feel welcome. Gina Guerra says that the tenderloin sandwich is worth the trip, but looking at the expansive menu, there’s definitely something for everyone. Find them at 1189 West Kansas Street, Liberty, Mo., or LandingEateryAndPub.com.

These are just a few of the great suggestions that we received.

Others included Strouds, The Corner Restaurant’s cinnamon rolls, Kome Sushi, Mr. Le’s Sushi, perennial favorite Longboards, Café des Amis, Cous Cous Gyro Kebab, Cascone’s, Paul and Jack’s Tavern, Hayes Hamburgers, El Sombrero, Smokehouse BBQ, Conrad’s Restaurant and Alehouse, LC’s and Latin Bistro.

Thanks for your input and if you have any other suggestions for places that you would like to see in our Hot Spot section, please email me at RMurphy@LifestyelPubs.com

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ired of the same old meals as the winter drags on? Lighten up your dinner fare with this salad that packs a punch of protein and fiber, while brightening your plate with colorful veggies and dried fruit, courtesy of Chef Brian at Mosaic Lifecare.

Directions Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.

Quinoa Cilantro Cranberry Salad

Ingredients 1 ½ cups water 1 cup uncooked quinoa, rinsed ¼ cup red bell pepper, chopped ¼ cup yellow bell pepper, chopped 1 small red onion, finely chopped 1 ½ teaspoons curry powder ¼ cup chopped fresh cilantro 1 lime, juiced ¼ cup toasted sliced almonds ½ cup minced carrots ½ cup dried cranberries salt and ground black pepper to taste

Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.

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If you have questions about nutrition or for more information, please email our Registered Dietitian at RegisteredDietitian@mymosaiclifecare.org.

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February 2014 | Northland Lifestyle 27

Your Neighbor

From Kibble to Cookies: Jeff Watson Wholesome values, entrepreneurial spirit lead to delicious success Article Cristin Walters | Photography Christopher T. Murphy

P

arkville resident Jeff Watson is a self-proclaimed, lifelong distributor – the only thing that seems to change is what he is distributing. From his humble beginnings as a paperboy, Watson grew to become a successful business owner, experienced pilot and above all else, a dedicated family man.

“I started out as a paperboy when I was a kid and then when I went to college I wasn’t a real stellar student because I always kind of had the feeling that academics were getting in the way of my education,” Watson says.

Watson attended Oral Roberts University in Tulsa, where he would take morning classes and then spend his afternoons at a

28 Northland Lifestyle | February 2014

local airport washing and servicing planes, trading his efforts for flying time.

He soon had his private pilot’s license and began chauffeuring students home on the weekends. After graduating with a business degree, he decided to stick to the skies, training with the Kansas Air National Guard manning air-to-air refueling tankers.

It wasn’t long before he was working as a corporate pilot flying executives around the country. Watson had what he called “a dream job.” He was only away from home and his wife Laura about four nights a month, something nearly unheard of as a pilot. Then came the news.

“We were going to get transferred from Tulsa to Houston and they said when you go to Houston you’re going to be gone 4 nights a week,” Watson says.

Being newly married – only a year and half – Watson wanted to spend time with his wife and neither was a fan of his impending transfer.

Meanwhile, Watson’s mother was at the helm of the family’s wholesale veterinary supply company, started by her husband and his veterinary colleagues in the late 1950s. Over the years it had morphed into a dog food distribution business moving a half million pounds of food a year.

Not long after hearing of the transfer to Houston, Watson and his wife took a trip to Parkville to visit his mom.

“We came up here for a weekend visit and Mom asked if I knew of anyone who could help her with the business. She wasn’t thinking about me,” Watson says. “She had no idea I was about to get transferred and that I didn’t really want to go.”

The question sparked a thought and after discussing and praying about it, the Watsons decided to join the family business.

“I had been in aviation and thought ‘you know I’ve always wanted to be in business,’” Watson says. “So I thought, I’m going to set my aviation career aside for five years, help mom get into retirement, we’ll sell the business, and I’ll go back into aviation.”

The business grew rapidly though and within five years the company was moving six million pounds of dog food annually. At that time Watson and a partner decided to purchase the company from his mother so she could retire at the age of 65. Ten years later, in 1999, the team was distributing 40 million pounds a year and even though they hadn’t intended to, they decided to sell.

“I wasn’t really looking to sell it, but my daughter, Grace, was 4 years old, and somebody made me an offer,” Watson says. “I looked at the offer, and I looked at her, and I’d always heard people say ‘if I had it to do over again I would spend more time with my kids.’ And I thought ‘this is a gift’ and so I took it.”

During his time running the dog food company, his mom simply couldn’t stay retired and after only three years of the leisurely life she was bored to tears.

“She’s a textbook entrepreneur that has

to do everything from make the sales calls to sweep the floors at the end of the day and has an entrepreneurial attitude that ‘nobody can do it better than I can – even if I don’t know what I’m doing,’” Watson says.

In an effort to fend off boredom, the family’s accountant mentioned a small cookie company in Wichita with some really good recipes, but a lack of sales experience. Watson’s mother visited the small storefront with the intention of helping with sales, but ended up purchasing the company.

When Watson sold the dog food business in 1999, his mom had already owned the cookie company for eight years and she was considering selling it as well.

Watson turned down taking the treat business over from his mother because he wanted to spend more time with his wife and young daughter. But two years later he saw how it could fit into their lives and purchased the company from her. continued >

February 2014 | Northland Lifestyle 29

Your Neighbor

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“I would work on the business in the morning while my wife would homeschool Grace and I would homeschool her in the afternoon,” Watson says.

On May 16, 2013, Grace graduated with honors and an associate’s degree from Maple Woods Community College, two days later she graduated high school and in July she turned 18.

“I structured the business so that if she or they wanted to go do something I could set the business aside and go do it,” Watson says.

He adds that it’s been a fun business to operate and it’s done what he wanted it to do: provide income for his family and not get in the way of the time he got to spend with Grace.

Now known as Grace’s Best Cookies, the all-natural sweet can be found in 43 states at stores such as Hy-Vee, Whole Foods and Natural Grocers, as well as many others.

While Watson says they shouldn’t be

considered a “health cookie,” the biggest selling point for Grace’s Best is that everything in them can be found in the average home kitchen.

“I like to tell people they’re good and they’re almost good for you,” Watson says.

He adds that seeing a cookie with sunflower seeds in it as “healthy” can be a dual-edged sword. Some people gravitate towards them and others need to try before they buy, they simply don’t believe they’ll taste good.

“My hurdle right now is to get the bag to stimulate the sense of sight to buy the cookies as well as the sense of taste stimulates the buyer in sampling,” Watson says.

He adds that once a potential buyer tastes the cookie they typically love it; his goal is to generate a purchase without tasting first. And therein lies the challenge.

For all those entrepreneurs out there Watson has a bit of advice: don’t compare yourself to him. Watson had the perfect storm, while much of it was created by his hereditary entrepreneurial spirit, much more was simply a good situation.

“We were in a unique situation,” Watson says. “We’d been married 13 years when we had Grace, I was established in my career and we’d been saving money.”

He adds that too many people get encumbered with things before they are ready. The downfall of so many beginning businesses, he says, is that they come into the market place trying to be like the big guys, instead of focusing on doing one product really well.

“So many people tell me ‘it must be great to be your own boss,’” Watson says. “Well it is, but every one of my customers is my boss and I’ve got to keep them happy.”

With his extremely focused product and clearly defined distribution approach-which brings fresh cookies to the consumer quickly--Watson has managed to put smiles on the faces of many customers.

More important to him is the fact that his family is all smiles.

“There is no eternal significance in cookies, but there is in my daughter and in my family,” Watson says.

February 2014 | Northland Lifestyle 31

More Than a Taste of L’Ecole Culinaire program preps students for the heat of the kitchen.

Article and Photography Pete Dulin

C

hef Patrick Parmentier, program director at L’Ecole Culinaire Kansas City, demonstrates to a small group of culinary students how to plate a dish of chicken tikka masala. First, he scoops a portion of white rice on the plate to create an island, followed by a moat of creamy tomato sauce ladled around the plate. A grilled chicken breast, coated in the tikka masala sauce, is sliced and carefully placed on the rice. Chef Parmentier spoons freshly-prepared mint chutney atop the chicken to complete the presentation. Next, he instructs the students to repeat these steps and plate their own version after spending an afternoon cooking rice, sauce, chicken and chutney.

Parmentier fields questions, observes each student, tastes their sauce and offers suggestions and guidance on seasoning and plating. He directs the students with a calm, cool, even jovial tone. No theat-

32 Northland Lifestyle | February 2014

rics, wild gestures or catch phrases that an outsider might expect after watching too many Food Network programs.

The demonstration is a culmination of that day’s lesson in preparing the Indian dish. It’s part of the international cuisine curriculum–along with Mexican dishes, sushi and other fare–that the students have been learning in recent weeks. The class is one of many in Culinary Fundamentals, a 40-week diploma program at L’Ecole Culinaire designed to prepare students for the tasks essential in the successful functioning of a brigade, line operation or bakery/pastry bench in a food service-related industry.

L’Ecole Culinaire Kansas City, which opened in 2013 on Ward Parkway in the Country Club Plaza, is the latest outpost of

the culinary school with sister locations in St. Louis and Memphis. In addition to Culinary Fundamentals, the school offers a 70week Culinary and Restaurant Management Associate of Occupational Studies degree program. This program provides instruction that prepares students to pursue entry-level employment in the field of culinary management. Also, the school offers one-day

“It’s a challenge to work in a restaurant. It’s demanding. We have a strict code of conduct to help prepare students. They must be on time and have discipline.

Conditions change in the kitchen every day. If you like a challenge, then this is a good industry.”

Academy Classes on various subjects, such as preparing Latin American food or cake decorating, that are open to the public.

Courses are packaged over ten-week educational phases rather than traditional college semesters. Today’s students are in Phase 3, where they work on mastering regional American cuisine and international dishes.

Students take only one major course during each phase, which allows them to concentrate their learning efforts and get the most from their education. Once they complete the program, students graduate with a strong background in baking and pastry, and attain an indepth knowledge and honed skills to prepare them to work the hospitality industry.

Approximately 100 students are currently enrolled in the Culinary Fundamentals program. Judging from this group, the class sizes are small which offers more time for instructors to spend with each student. Besides Parmentier, the school employs five other chefs, such as Potpie restaurant Chef and Owner John Williams, to teach courses in baking and pastry, kitchen math, soups and stocks, meat and fish fabrication, garde manger and other topics.

The course work is intensive and handson, meant to provide students with solid fundamentals in preparation for a career in the culinary field.

“It’s a challenge to work in a restaurant,” Parmentier says. “It’s demanding. We have a strict code of conduct to help prepare students. They must be on time and have discipline. Conditions change in the kitchen every day. If you like a challenge, then this is a good industry.”

Parmentier mentions the brigade de cuisine, a hierarchy of positions in the kitchen originally implemented by Georges Auguste Escoffier to establish and reinforce leadership and organization. L’Ecole Culinaire replicates this system to prepare students for the workplace environment of professional kitchens.

“We teach organization, cleanliness and mise en place,” says Parmentier. “Everything in its place.”

The school provides hands-on training in kitchen labs set up for baking, food preparation and line cooking. A well-equipped room stores a sizeable inventory of baking and cooking equipment. The labs, learning resource center, classrooms and facilities span three floors in the historic Plaza building, once the expansive office of renowned real estate developer J.C. Nichols himself.

A restaurant will open at L’Ecole in 2014 with an adjacent kitchen and cooking line.

“Students will learn how to run a kitchen and how to work service in the front of the house,” Parmentier says. Initially, the restaurant will offer lunch service several days per week and later expand to dinner service.

A baking station and retail counter is set up on the first floor of the building. The space is designed to provide fresh-baked goods to walk-in Plaza guests as students gain experience preparing pastries and interacting with the public.

After completing the program, graduates are prepared for entry-level employment as an assistant, apprentice, station chef, line cook, short-order cook or as an institutional cook. The $22,00 cost for the 10-month culinary program covers tuition, books, supplies including a complete Wusthof knife kit, lab, technical and registration fees.

Student Mallory McCutchan, who had only worked as a restaurant server prior to enrolling at L’Ecole, finishes plating her dish of chicken tikka masala. She plans to focus on baking once she graduates.

“It’s more relaxing than working on the line,” McCutchan says. “The timing is different.”

Fellow student Niko Smith loves to make sauces. He likes the challenging course work.

“It’s fast-paced. I wanted to learn fundamentals about different types of cuisine,” continued >

February 2014 | Northland Lifestyle 33

culinary school (continued)

Smith says. “You learn a lot in a short time.

The staff here makes you feel like you’re one of the family.”

When he graduates, Smith envisions launching his own line of sauces and perhaps opening a catering business.

Parmentier and I each tuck into a plate of chicken tikka masala as his students finish eating their dishes and begin cleanup. We compare the taste of sauces prepared by various students. Some are dead-on, others taste a touch too salty. The chicken is juicy and delicious. We load a bit of jewel-green mint chutney onto fresh chapati, an Indian flatbread. Each bite disappears quickly and it is unfortunate that there isn’t more on hand to order and eat.

This Indian dish is quite delicious, if the empty plates are any indication. The students have learned well and it’s not a stretch to imagine them mastering the dish with sufficient practice. Today, Chef Parmentier has taught his students well. In a matter of weeks, they will graduate, seek out work and take the next steps in their culinary career.

L’Ecole Culinaire is currently enrolling new students for spring and summer. The campus offers day and evening class options.

For more information visit LEcole.edu or contact the campus at 816.627.0100.

34 Northland Lifestyle | February 2014

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A Slice of Paradise Family-owned meat shop provides natural nourishment to the Northland.

Article Alexandra Bush | Photography Lani Odell

D

riving north up 169 Highway away from Kansas City, especially in the midst of an icy winter, can be a bit desolate and lonesome. But with one step into the retail front of the Paradise Locker Meats in Trimble, Mo., one is transported to a space with the warmth of your grandmother’s kitchen: a sprawling black-and-white tiled f loor, a worn barn door hung on the wall, and trophies stacked atop ceiling-to-f loor refrigerator doors offering a voracious variety of carnivorous cravings. That is of course, if your grandma is Slovenian with a food service background.

Paradise Locker Meats Inc. was originally built in Paradise, Mo., in 1946. Mario and Teresa Fantasma bought the business in 1995 and eventually moved it to its current location in 2003. With the help of their sons, Nick and Plant Manager Louis, the Fantasma’s have built a reputation for pro-

viding natural meat to the Kansa City area, and prestigious culinary clients nationwide.

“People know we have a specialty product, and they’ll drive up to get it,” Teresa says.

Mario is the child of a Slovenian mother, whose family were owners of a meat shop and restaurants throughout the years, and an Italian father. Mario honed the meat cutting craft while working for S&S Meat Co. After visiting a small meat shop in Higginsville, Mo., the Fantasmas were inspired.

“He always had that interest, and he always wanted to work for himself,” Teresa says of Mario, “We ended up finding this place.”

The Fantasmas moved Paradise Locker Meats to its current Trimble location in 2003 with the goal of becoming a USDA-inspected plant. That goal was reached in 2005, and Teresa says Paradise has

“People want to say, ‘I know where my stuff comes from no matter what.”

36 Northland Lifestyle | February 2014

since grown like a weed thanks to large partnerships with compa- jack and jalapeño summer sausage, tomato basil smoked pork nies like Heritage Foods USA and Arrowhead Specialty Meats. loin, beef whole muscle jerky and Braunschweiger are just a few With a USDA inspector on hand full time, Paradise Locker Meats items that have earned top honors from competitions like Wurstis monitored for humane handling and holds itself to high safety fest held in Herman, Mo., and the Missouri Association of Meat and quality standards.

Processors competition.

Paradise has gained regional and national praise throughout “There’s a lot of learning we’ve done throughout the years,” Tethe years for their humane treatment of their meat, their close resa says of competing, growing and prospering as both a business relationship with local farmers, and the quality of the finished and a family. “It’s been very challenging, but I think we’ve done product. They process 150 hogs per week for their Heritage con- very well.” tract alone, and meat that goes through their facility appears in In 19 years, the Fantasma family has built Paradise Locker prestigious local dining rooms including Lidia’s KC, The Rieger Meats from a small local butcher with a few employees to a meat Hotel Grill & Exchange, The Justice Drugstore Restaurant and processor with more than 20 employees with a reach far exceed715 Restaurant in Lawrence, Kans. ing their Northland home. But whether they are serving celebrity “These chefs are really caring about the nose-to-tail thing,” chefs or the residents of neighboring Smithville, the message and Nick says of the boutique butchery trend that has found its way product have remained the same: a sustainable and natural prointo foodie culture. cess producing a high quality product. And what’s more, they’ve “That meat is going in to all the top restaurants over the coun- managed to maintain a positive work and family life along the way. try,” Teresa says of the meat they process, a lot of which is sourced from heritage farmers in Missouri, Kansas and Iowa. “There are so many local guys that would not be in business if it wasn’t for the trend of people trying to get sustainable food.”

In addition to its reputation in fine dining circles, Paradise Locker Meats has much to offer out of its quaint storefront on West Birch Street. The Fantasmas tout their use of pre-World War II era family recipes in their award-winning sausages, and their shelves entice visitors with items like German-style bologna, ground buffalo, tomato basil pork chops, Wisconsin blueberry white cheddar, pickled okra, peach salsa and wood chips for smoking.

“You can’t go to the grocery store and “We still actually spend time with each find belly next to jowl bacon,” Louis says. other outside of work,” Nick says with a “The quality is just really, really good and laugh, “that’s got to be a good sign.” the price is very reasonable.”

Paradise has an incredibly strong relationship with residents all over the Kansas City Metro area, with 1800 names on their mailing list. They also do custom work for farmers wanting to sell at farmer’s markets and supply to local restaurants and meat shops.

“People want to say, ‘I know where my stuff comes from no matter what,” Teresa Paradise Locker Meats says, “You get to support your local farm405 W. Birch Street er by doing it.”

Trimble, MO 64492 The Fantasmas say their cured meats Phone: 1.816.370.MEAT and sausages set them apart, and they have Monday thru Friday: 9 a.m. to 6 p.m. earned dozens of awards throughout the Saturday: 9 a.m. to 3 p.m. years to substantiate the claim. PepperFebruary 2014 | Northland Lifestyle 37

N

by

Christopher Elbow They aren’t just for Valentine’s Day. Article Ruth Baum Bigus | Photography Provided

38 Northland Lifestyle | February 2014

estled off of 18th and Main in a store front marked by a large Block Letter E, a treasure chest of chocolate gems awaits. It is the signature store of Christopher Elbow Artisanal Chocolates, the culinary creation of the man by the same name. This creative chocolatier has cultivated luscious morsels that dazzle in a kaleidoscope of colors–bright green, yellows, orange, lavender and blue–that tantalize the taste buds. And the flavors are as inventive: Venezuelan Spice, Rosemary Caramel, Macadamia Praline and Whiskey Aged Maple.

So how did this Liberty High School graduate with the shy smile get into the gourmet chocolate business?

The answer is simple–with hard work, an imaginative palette and a love of food.

“I wanted to be a chef ever since I was little,” says Elbow during an interview at his main store that also houses the manufacturing facility. “I watched all the cooking shows like The Great Chefs on PBS.” While on a trip to France during high school, Elbow was fascinated by the hand-crafting of pastries and chocolates by pâtissiers who used traditional methods yet gave it their own spin. The experience stuck with him as Elbow earned a degree in restaurant and business administration at the University of Nebraska. Elbow came back to Kansas City to run the restaurant Shiraz. Up for more culinary adventure, Elbow headed to Las Vegas to work with celebrity chef Emeril Lagasse who was opening the Delmonico Steakhouse at the Venetian. Elbow’s next stop was Paris, the resort and casino in Vegas and working with celebrated chef Jean Joho who was opening the Eiffel Tower Restaurant.

However, the Midwest called once again, and Elbow returned to Kansas City and Shiraz before transitioning to the American Restaurant as pastry chef.

“It was while I was a pastry chef at the American that I really got a chance to work with chocolate,” he said. “I decided on a whim to go into chocolate…I found chocolate fascinating because you can work with it like sculpture.”

Elbow continued to “dabble” in chocolate, creating different flavors and serving pieces at the end of the meal to customers. He began selling limited quantities of his chocolates, as well.

“My experience cooking savory has a lot to do with the flavors we tried, things you wouldn’t think of when you think of confections,” he says.

At the same time, Elbow found himself getting burnt out as a pastry chef; he had applied to go back to school in architecture at the University of Kansas when his chocolates took off.

That’s when Elbow decided to leap into the chocolate making business full force.

Elbow converted an empty space above Shiraz into a kitchen and started Christopher Elbow Artisanal Chocolates in earnest.

“There were a lot of things like that that helped me get started in business,” he says.

His wife Jen, who is a graphic designer at Hallmark Cards, de-

signed Elbow’s logos. Later they moved locations to have more production space.

In July 2003, Elbow opened his store and his signature brand was off and running. He describes his chocolate as a hybrid of sorts rooted in French and Belgian/Swiss techniques with an American twist of bold flavor and design. He described French chocolate as enrobed cream with chocolate on the outside and ganache filling inside. The Belgian/Swiss technique makes a shell that is filled.

Elbow starts his recipe with French chocolate.

“We have our own custom blend with its own profile,” Elbow says. “We do change our flavors seasonally so we always have something new and it forces us to be innovative.”

Elbow’s chocolates have a unique taste all of their own.

He infuses each flavor with an interesting mix of spices such as rosemary and caramel or chili and ganache.

While many Elbow fans focus on the chocolates’ taste, Elbow is also known for the unique designs and shapes of his edible art.

“That’s one of the things that drew me to chocolate making was the artistry,” Elbow said. “It’s what we’ve become known for. Shape and design are very important.”

Elbow said the pieces that appear painted on are silk-screen style designs painted on a cocoa butter sheet and then transferred on to chocolate. Others are airbrushed or splattered on; it takes two to three days to complete a chocolate with its design.

Someone tastes every batch before it is approved for packaging, which is also done by hand.

Within three years of opening for business, Elbow expanded into the wholesale marketplace.

Today there are 24 flavors in the chocolate line of which 12 to 15 are standards. His favorite?

“Pure dark chocolates are my favorite and the least sweet,” Elbow says. “I don’t eat as much chocolate as people think.”

Elbow chocolates are sold in more than a dozen locations in the metropolitan area plus his two stores and through the company web site that accounts for 30 percent of its sales. Among the most popular flavors are rosemary caramel and chocolate and chili. For Valentine’s Day, Elbow said the flavors that do well are the more spicy, orchard-cooked fruit flavors of fall and winter.

February 2014 | Northland Lifestyle 39

“We do a heart-shaped box and collection of filled hearts,” he says.

By 2007, Elbow was ready to take another bold move, opening a store in San Francisco.

“Our product started to become very successful,” he says. “For me, San Francisco made a lot of sense. It’s a great food city.

There’s lots of tourism and it’s a fantastic place with the weather for chocolates.”

While the San Francisco location has done well, all chocolates are still made right here in Kansas City. Staff works six days a week to produce nearly 60,000 pieces of Elbow chocolate that are still made in relatively small batches to maintain the high-quality, hand-crafted character.

“As much as we make we sell,” Elbow says. “It is not uncommon for us to not be able to fill all of our orders during the holiday season. Physically getting it out the door is a challenge – I love the cold.”

Three years ago, Elbow took another leap of culinary faith by creating his own brand of ice cream, called Glace’, and add-

ing it to his Main location. He also opened a Glace’ store in Johnson County at West 119th and Roe. “I used to love making ice cream as a pastry chef,” Elbow says. “I decided to go into ice cream because summer is slow for chocolates and the flavors of chocolate carry over well for ice cream…and I love ice cream. It’s done well.”

Christopher Elbow Artisanal Chocolates celebrated its 10th anniversary in 2013. Elbow said it’s hard to believe a decade has passed by since he started on this chocolate journey.

“It’s crazy,” Elbow says. “I never expected it to get this big and busy.”

What’s next for Elbow?

“I really have no idea,” he says, quickly looking at his cell phone and the messages that had added up during our interview.

“I would like to slow down a little bit to develop some new flavors. We will develop some new products. I have a full white board full of ideas I just don’t know when I’ll get to them.”

where you can find christopher elbow artisanal chocolates • Cosentino’s Brookside 3901 W 83rd St, Prairie Village • Dean & Deluca 4700 W 119th St, Leawood • Glace 4535 W 119th St, Leawood • Foo’s Frozen Custard 9421 Mission Rd, Leawood • Roasterie Leawood 4511 W 119th St, Leawood • The Fresh Market 6261 W 135th St, Overland Park

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Locally Owned

Everything Under the Sun, and Then Some American Pawn & Gallery changing the perception of pawn Article Elizabeth Rosenberger

T

he Balano’s American Pawn & Gallery is not your ordinary pawn shop. In fact, being beyond the ordinary is what sets them apart from the run-of-the-mill pawn stores and puts them in a league of their own. Mike Balano, who helps run the family business, says you won’t find a store like theirs within the six-state area.

“Times have changed and we’ve moved with those changes,” Mike says. “It’s important to keep your eye on what the customers’ wants and needs are to create a successful business.”

With more than 40 years of experience, Phillip Balano, Sr., started out in the pawn industry in 1970. Today, his two sons, Phillip Jr. and Mike, work in the family business, located at 7720 N Oak Trafficway.

“I always knew I wanted to go into the business,” Mike says.

“My brother, Phil, started running the pawn side and I found my niche with jewelry.”

With the Balanos, one thing is for certain: they know the business. What started out in the 1970s as your simple pawn shop has evolved into 22,000 square feet of store that offers high end loans, a jewelry gallery where they make and create their own designs, and a refinery where precious metals are refined on site.

In a day and age where restrictions on getting a loan from banks are strenuous, Mike says customers can borrow as much as they want from American Pawn & Gallery. “High end loans are our specialty, loaning up to $100,000 if needed,” he adds. Although interest rates depend on the size of the loan, Mike says they’ve loaned money for cars, art work, and estates complete with furniture.

“Sometimes it’s as simple as a customer who is very successful but needs a little working capital…we can give them a loan. To become an alternate source for short term loans for people from all walks of life has changed the way the public views us.”

If you are searching for that special piece of jewelry or looking to get top dollar for your jewelry, American Pawn & Gallery is the go-to place. Balano Gallery buys all the gold that goes through the store and manufactures everything. Excluding watches, they create all their own pieces. With four full-time 42 Northland Lifestyle | February 2014

jewelers on staff to design and create, customization is their specialty. They also perform repairs.

“There’s not a jewelry store in the country that competes with us price wise,” Mike says. “We also take customers’ unwanted pieces and turn them into something beautiful they desire.” Hot items right now are bridal rings and a sideways cross on a necklace.

As a full service refiner, American Pawn & Gallery now offers commercial precious metals refining on site. Mike says they are the only shop within the six-state area that does this. Everything is kept inhouse, buying their own gold and silver then refining or recycling for resale. They also recycle loose stones and diamonds, which are cleaned and put back out for resale.

From sports memorabilia to collectibles, the Balanos buy or sell it. From one coin to bars of gold, American Pawn & Gallery is your source for gold and silver exchange. Hot items that customers look for are guns and tools, and Mike says they provide a wide range to choose from. Paintings, musical instruments and rare coins are also in the offering. Mike says any coin collector looking to add to their collection can find it at their store. If you’re looking to pawn, the store holds the item for 90 days and interest applies if it’s held longer. Items that are left past the expired time are prepared for resale.

At AmericanPawnAndGallery.com, customers can order online or sign up for email blasts that will inform clients what the ‘hot’ new item of the week is. With all these services that the Balanos have to offer, the pawn industry is changing how consumers shop.

“A pawn shop is not your ‘scary little place’ anymore where people don’t want to shop,” Mike says. “That misconception has disappeared and been replaced with the realization that we are a bona fide business that offers high end pieces at affordable pricing.”

For more information, visit AmericanPawnAndGallery.com or call 816.436.GOLD (4653) or 816.468.9600. Store hours are Monday through Friday 9 a.m. to 6 p.m. and Saturdays 9 a.m. to 5 p.m.

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Local Limelight

Crushing It Red Velvet Crush plans to continue success in sophomore year Article Alexandra Bush Photography Justice Photography and Tammy Sanders

“W

hat you see isn’t always what you get,” is the lead-in for Northland-based pop rock group Red Velvet Crush’s debut EP, “Smoke and Mirrors.”

What fans of Red Velvet Crush will get is a sound that ranges from hard rock to punk to pop, expressing emotions from the playful to the haunting, and fronted by Jillian Riscoe’s soulful and dynamic vocals and Daniel Mendala’s punchy and skilled guitar.

What the duo behind Red Velvet Crush has been getting in return, in their first year of existence, is wild support in the form of sponsorships, awards and listeners from around the Midwest and beyond.

Riscoe and Mendala, who rehearse in Liberty, Mo., and are joined by bassist Scott Vandruff and drummer Mike Severo for live performances, met in 2010 when Mendala played as a touring bassist for Riscoe’s solo project.

Riscoe has been performing since she was 7 and recording since she was 11, and she cites her early musical influences as country, doo-wop and pop music circa the 1950s and ‘60s. Mendala began playing guitar at 9, and says he was inspired early by the music of Guns N’ Roses, Bob Seger and Simon & Garfunkel. Although they might sometimes bring different ideas to the table, the two say they were drawn to one another by their mutual passion for songwriting.

“We realized we were writing on the same page,” Mendala says of getting to know Riscoe.

“All of our ideas about songwriting were clicking,” Riscoe echoes, “and we said, ‘let’s try to start this over with a new perspective.’”

Red Velvet Crush debuted in early 2012, playing acoustic and cover 44 Northland Lifestyle | February 2014

shows and eventually gaining the attention of producer Dave Percefull, who has worked with artists such as Green Day and David Cook. The duo traveled to Austin, Texas, to record “Smoke and Mirrors,” debuted a full band in June 2013 and the EP was released on June 4th.

The EP has since met positive reviews, and the band released a music video, directed by Vandruff and Severo, for “Monster,” a cryptic yet beautiful single about moving past poisonous life situations. Red Velvet Crush has also received accolades as Female Vocalist of the Year and Acoustic Performance of the Year at the 2013 Project Backstage Midwest Music Awards, as well as Pop Band of the Year at the 2013 KC Cassi Honors.

“We had no intention of winning awards,” Mendala says. “I just like that people are paying attention.”

Looking toward the future, Red Velvet Crush plans to continue their success in 2014 by hitting the tour path running, as well as releasing a stripped-down version of “Smoke and Mirrors.”

Riscoe and Mendala will continue to do cover shows throughout the year under their cover moniker, Stereo Acoustic, around the Kansas City area in between touring as much as possible. The two have been known to grace the stage of Kansas City’s Riot Room, Czar Bar and Davey’s Uptown Rambler’s Club.

Davey’s will host girlsROCK!, a concept show created by Riscoe and Jesse Atwell of Triple 8 Management, on March 1. It will showcase female-fronted acts, all-girl bands and female solo artists. The event will feature vendors and giveaways from “rock and roll” businesses that support the local music scene. It will also serve as a tour kick-off for Red Velvet Crush.

Support from local organizations, radio networks, venues and family and friends have been paramount to the early success of Red Velvet Crush. Riscoe is sponsored by Daisy Rock Girl Guitars, whose mission is to support female guitarists, and the band has been sponsored

by Belladonna’s Cupboard, a Kansas City-based cosmetic company.

“We have a lot of people that have been following us, and they know who they are, and it means a lot,” Riscoe says.

While 2013 provided a springboard-launch for pop/rock group Red Velvet Crush, the forecast for 2014 looks even brighter. But the Northland-based group seems to be taking their success one note at a time.

“We’re doing what we love doing,” Mendala says, “and we’re taking our own direction.”

Learn more about Red Velvet Crush at: RedVelvetCrushMusic.com/ Facebook.com/RedVelvetCrush

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Field Trip

Destination Jefferson City History Comes Alive in Missouri’s Capital

Article Lisa Allen | Photography Courtesy of the Jefferson City CVB

D

on’t tell my kids, but I sometimes judge a weekend away by whether or not we’ve tried something new. It could be an activity we’ve not done before or meals eaten in places other than chain restaurants; to me, taking them away from home means stepping outside our comfort zone, if even just a tiny bit.

Our recent trip to Jefferson City ranked high on my approval list for many reasons. First, it’s a reasonable drive from our home in Kansas City, and the city itself is easy to navigate. Second, it’s filled with hometown treasures that are unique and just different enough to be fun, but not so eccentric that my sometimes-picky kids immediately decide they aren’t interested. After our brief time there, it’s easy to see why the city won the “most beautiful” small-town category in Rand McNally’s 2013 Best of the Road competition.

As the capital city of Missouri, it seems remiss to spend any time in Jefferson City and not visit the Capitol building. We opted for the 45-minute guided tour, and the kids were thrilled that the tour focused on the art found inside the building and the history of the state of Missouri rather than actual legislative sessions.

They loved how the tour guide helped them see that one painting looked like two different pieces of art depending on the angle from which it is viewed, and I was mesmerized by the collection of stained glass, murals and carvings that depict elements of Missouri history.

46 Northland Lifestyle | February 2014

Our favorite part of the Capitol, however, is the four wall mural in the House Lounge. Titled “Social History of Missouri” and painted by Missouri native Thomas Hart Benton, the mural depicts vivid scenes of everyday Missouri life and angered legislators who wanted to downplay less appealing aspects of the state’s history. Using the mural as a roadmap, our tour guide brought to life the state’s rich agricultural roots, its struggles with slavery and its religious fervor.

Our other favorite attraction in Jefferson City was the Missouri Penitentiary Tour. Named ‘The Bloodiest 47 Acres in America,’

by Time Magazine, the prison opened in 1836 and was once the largest prison in the United States, housing 5,200 inmates at its peak.

Once “home” to such infamous characters as “Pretty Boy” Floyd, “Sonny” Liston and James Earl Ray, the penitentiary served Missouri as the oldest prison west of the Mississippi River for more than 168 years. It closed in 2004.

Now, former guards lead daily tours that are filled with not just history but first-hand accounts of everything from the dire state of its cafeteria food to contraband weapons to reported ghost hauntings in various cells. My boys especially enjoyed the first hand stories our tour guide shared, of the conversations he’d had with inmates and the details he disclosed about the day-to-day life inside the penitentiary.

Our trip was also full of good food from locally owned restaurants. Not far from the Penitentiary is Prison Brews, a kitschy, casual and unique brewpub.

We enjoyed the rustic beer bread and cheese, the smoked brisket sandwich and their f latbread pizza but the real standout was dessert. Their BIG cookie, an oversized chocolate chip cookie baked in the wood fired oven and topped with ice cream and chocolate sauce, was a hit with each of my three kids.

We enjoyed dinner at Canterbury Hill Winery and Restaurant. Lovely enough to satisfy my desire for a glass of wine but friendly enough to accommodate the kids, we shared a variety of fresh salads, creamy pastas and a divine prime rib sandwich. There was live music on the patio the night we visited; nice enough to hear indoors, but not so loud that we couldn’t hear each other talk.

The place we’ll likely return to each time we pass through the area is Central Dairy. With an interior that looks like it’s frozen in time from the 1950’s and dozens of hard scoop ice cream flavors on the menu, it was a fun and tasty way to round out an afternoon of shopping in the newly revitalized Old Munichburg neighborhood. Home to historic Busch’s Florist, New Munichburg recently unveiled another landmark mural, this one unveiled earlier in 2013 and done by Jefferson City artist Jim Dyke. His work depicts buildings of the past that no longer stand, present day buildings and a veritable host of characters whose stories weave together to shed light on the rich and proud history of Jefferson City.

Truth be told, there are enough attractions in Jefferson City to keep us busy for more than just a few days. Tours of the Governor’s Mansion, a stroll through Carnahan Memorial Gardens, and a day at Runge Nature Center top my list for our next trip through Missouri’s capital.

More information is available at VisitJeffersonCity. com, MoCapitolTours.com, MoPennTours.com and OldMunichburg.com.

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Parent’s Corner it is electronic harassment like constant texting or embarrassing posts online. If you find that violent behaviors are growing in your relationship, it can be very dangerous. Especially for young people who deal with more peer pressure and are less experienced in relationships than the average adult.

Once you know what to look for, patterns of control are easy to spot. Sometimes it starts as simple teasing or name calling. Some of that might seem quite normal, but it can quickly become more serious, leading to more controlling or even violent behavior.

Warning Signs

February is Teen Dating Violence Awareness Month Y

ou just have to turn on your TV set to know that domestic violence is everywhere. Unfortunately, teens are no exception.

February is Teen Dating Violence Awareness Month—offering the opportunity to learn more on the subject and get advice about how to speak to teens about it. Educating kids about what teen dating violence is, how to spot it and what to do about it, can help to keep them safe and happy, as well as lay the groundwork for well-balanced, healthy relationships in the future. And, as teen dating violence is a growing problem, it’s important.

It may seem shocking to contemplate discussing a subject as dark as domestic violence with such a young audience, but unhealthy relationships often start early in life. And, sadly, they can last a lifetime. The numbers are painfully telling: • One in three adolescents in the U.S. is a victim of physical, sexual, emotional or verbal abuse from a partner they are dating—a figure that far exceeds rates of other types of youth violence.

• One quarter of high school girls have been victims of physical or sexual abuse.

• Approximately 70 percent of college students say they have been sexually coerced.

What is Teen Dating Violence?

Dating violence is a pattern of abusive behaviors used to have control and power over a dating partner. It can be physical (hitting, pinching, shoving, etc.), emotional (threatening, shaming or bullying behavior or isolation of a partner—keeping them away from friends and/or family), sexual (forcing sex), or stalking.

Dating violence doesn’t always happen in person. Increasingly 50 Northland Lifestyle | February 2014

As relationships vary so greatly, it’s sometimes difficult to know when a behavior crosses the line from healthy to unhealthy or when it becomes abusive. Be on the lookout for these warning signs: • Checking your cell phone or email without permission • Constantly putting you down • Extremely jealous or insecure • Explosive temper • Isolating you from family or friends • Mood swings • Physically hurting you in any way • Possessiveness • Telling you what to do • Repeatedly pressuring you to have sex • Pressuring you to send sexually suggestive texts or emails Why Concentrate on Young People?

• According to the Bureau of Justice, young women ages 16-24 are most vulnerable.

• Violent behavior typically begins between the ages of 12 and 18.

• The severity of domestic violence is often greater in cases where the pattern of abuse was established in adolescence.

• Violent relationships in adolescence can put victims at higher risk for substance abuse, eating disorders, risky sexual behavior and further domestic violence.

• Being physically or sexually abused makes teen girls six times more likely to become pregnant and twice as likely to get a STD. Not happening around you? Not true.

With one in three teens experiencing violence in their dating relationships, the need for awareness is strong. And with only 33 percent of teens in a violent relationship even telling anyone about the abuse, clearly we need to start the conversation. If your child isn’t experiencing it personally, chances are they know someone who is and can be of help given the right information.

Teaching teens what is healthy and what is not can go a long way in giving them the tools they need to create healthy relationships that can last them their lifetimes.

Learn more at LoveIsRespect.org.

Christine Urbanek is the director of communications and creative service director at Hope House.

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February 2014 | Northland Lifestyle 51

Did you know this about your Eyes?

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We recommend yearly eye exams to ensure that you have healthy sight for many years to come!

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St. Pius X High School 1500 NE 42nd Terrace Kansas City, MO 64116 816.453.3450

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Sold Properties

Recently SOLD Northland Properties Subdivision

Average List Price

Average Sold Price

%List To Sold

DOM*

$1,890,000

$1,450,000

77%

243

Tiffany Greens

$522,450

$492,500

94%

256

Tremont

$487,000

$472,500

97%

44

Weatherby West

$539,000

$487,500

90%

101

Legacy Park

$486,650

$486,650

100%

NC

Thousand Oaks

$457,000

$432,000

95%

245

Riss Lake

$507,475

$432,475

85%

285

Highlands of Weatherby

$429,688

$429,688

100%

NC

Lake Waukomis

$450,000

$410,000

91%

126

Copperleaf

$435,000

$435,000

100%

NC

The National

$425,000

$395,000

93%

157

Staley Farms

$419,900

$447,657

106%

222

Benson Place

$352,760

$364,121

103%

NC

The Bluffs

$335,000

$315,000

94%

125

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February 2014 | Northland Lifestyle 53

Lifestyle Calendar

February FEBRUARY 1-16 LANDSCAPES: THE SPACE BETWEEN THE TREES PARK UNIVERSITY’S CAMPANELLA GALLERY

An exhibition featuring selected paintings of artist Matthew LaRose will be on display. LaRose’s most recent work, a diptych, acrylic on canvas titled, “An Opening in the Forest,” is a naturalistic depiction of the density of the woods with the clearing of the trees and leaves.

Other works also envision gnarled tree roots and erosion in his improvised compositions. Park.edu

ster Jam World Finals champions Grave Digger and Batman! For more information on the Monster Jam, visit MonsterJam.com.

FEBRUARY 8 LIBERTY SYMPHONY ORCHESTRA PRESENTS “FROM THE HEART” Liberty Performing Arts Theatre

Event DescriptioFeaturing the Love Theme from Tchaikovsky’s Romeo and Juliet and the winners of the William Jewell College Artists Competition. LibertySymphony.org.

FEBRUARY 6

FEBRUARY 14

NECESSARY ENDINGS: DISCOVERING WHAT NEEDS TO END AND

6TH ANNUAL DADDY DAUGHTER DANCE

EXECUTING STEPS TOWARD CLOSURE

Gladstone Community Center

MOSAIC LIFE CARE AT SHOAL CREEK

Finding closure is a part of life and helps us move forward. Find meaningful closure and the ability to leave behind or say goodbye to something that is important to you. Build closure strategies and move forward confidently to see the amazing possibilities ahead. Create awareness of the relationships, businesses or employees that should be given up in order to move forward with speaker Kim Specker.

Whether you’re a Dad, Grandpa or Uncle, we invite you to dust off your dancing shoes and show your “little girl” what fun dancing the night away is. The dance is open to young ladies, ages 3-12 years of age. Fees will be $55 per couple. The fee includes a light dinner, a parting gift for the daughters and a memorable photograph. Reservations are required and are limited to the first 150 people for the evening. GladstoneCommunityCenter.com.

FEBRUARY 6-16

FEBRUARY 22

“MOTHERHOOD OUT LOUD”

PIZZA PARTY WITH THE FOOD NETWORK GRILL MAYOR

OFF CENTER THEATRE, CROWN CENTER SHOPS, LEVEL 3.

HOT SPOT POOLS AND SPAS

Presented by Spinning Tree Theatre, scenes of the joys, agonies and clichés of being a mom. 816.545.6000 or SpinningTreeTheatre.com.

Join Craig Jones for a comprehensive “How-To” class on grilling pizzas. The Food Network 2012 Grill Mayor will walk you through a comprehensive class on how to make the best pizza you’ve ever tasted, all on your grill. You’ll make dough from scratch, grill ingredients for pizza including meats, veggies and a home made grill-roasted marinara sauce and also make grilled calzones! LibertyHotTub.com

FEBRUARY 7 NATIONAL WEAR RED DAY EVENTS THROUGHOUT KANSAS CITY METRO

“Going Red” is as easy as putting on a red dress, a red scarf, a red tie or a red dress pin – just wear red to show your support in the fight against women’s No. 1 killer – heart disease!

FEBRUARY 7 MIDWEST SMALL BUSINESS ANNUAL MEETING EMBASSY SUITES KANSAS CITY-INTERNATIONAL AIRPORT.

Midwest Small Business will hold its annual meeting featuring speaker Dr. Matthew C. Naylor, president and CEO of the internationally acclaimed National World War I Museum at Liberty Memorial.

FEBRUARY 7-9 MONSTER JAM SPRINT CENTER

Monster Jam is back and will feature eight trucks, including Mon54 Northland Lifestyle | February 2014

FEBRUARY 22

topics. Wellness Wednesday presentations are free, but reservations are requested. Please call 816.439.4368.

KCPT KIDS ON ICE SKATE WITH CLIFFORD CROWN CENTER ICE TERRACE

Skate with Clifford the Big Red Dog! Admission and skate rental fees during that time are donated to KCPT. Regular admission is $6, or complimentary for those over age 60 and children age four and under. Skate rental is $3, or skaters may bring their own. 816.274.8411.

FEBRUARY 25 - MARCH 9 “I WAS A TEENAGE IMMORTAL: GEEK MYTHOLOGY” THE COTERIE, CROWN CENTER SHOPS, LEVEL 1.

Sully is a girl who dresses all in black, skulks around in corners, writes short poems about pain and silence, and bites her nails to the quick.

Derrick dreams of starting a band called The Immortals, but he can’t get anyone else to join. Sully catches Derrick playing music all by himself after hours at school. There, a pantheon of Greek Gods is summoned to the high school auditorium, forever changing the lives of the two loners who called them. A world premiere musical, this Coterie Sparks series production intended for preteen and older audiences. TheCoterie.org.

FEBRUARY 26

MARCH 1 HEART & STROKE BALL, PULSE PARTY Kansas City Convention Center, Grand Ballroom

Celebrating its 27th anniversary of black ties saving lives, this premier event raises important lifesaving funds to fight heart disease and stroke. KCHeartAndStrokeBall.ahaevents.org/

MARCH 1 KANSAS CITY TIP-OFF CONCERT UPTOWN THEATER

Thompson Square, two-time winner of the Academy of Country Music Vocal Duo award, will perform at the 6th Annual Kansas City Tip-Off Concert. Proceeds benefit Kansas City’s Medicine Cabinet, which provides emergency medical assistance to underserved Kansas Citians. Reserved seating tickets, pit pass and Gold Circle tickets are $35, $55 and $100 per person, respectively, and are available at Ticketmaster.KCMedicineCabinet.org/kctipoff.html

NORTHLAND CHAMBER NETWORKING BREAKFAST

MARCH 1

BLACK ON BURLINGTON

56TH ANNUAL HAM AND BEAN DINNER

Where else can you get great networking and meet several new contacts all before 8:30 a.m.? Above & Beyond Catering breakfast included. $15.00/Member, $18.00/Non Member. NorthlandChamber.com

AVONDALE METHODIST CHURCH

FEBRUARY 26 WELLNESS WEDNESDAYS: DIRECTIVES

It is the 56th Annual Ham and Bean Dinner. Menu includes ham and beans, cornbread, veggies, dessert, and coffee, tea or lemonade.

Cost is $7 for adults and $3 for children 10 and under. The class uses the money for several charities and youth missions.

March 5

LIBERTY SILVER CENTER

This month’s topic presented by: Liberty Home Health. The Liberty Silver Center, in partnership with Focus Healthcare Solutions, is offering Wellness Wednesdays on the fourth Wednesday of each month. Each month Focus Healthcare will provide free blood pressure screenings along with educational programs on a variety of

Business After Hours Morrill and Janes Bank and Trust Company

Free event- Join us to wind down after work, meet some great business contacts and enjoy appetizers and beverages! NorthlandChamber.com

The best place for my dad “I think the entire staff are exceptional, very compassionate, very attentive, and wonderful to my dad. It is a very, very clean and wonderful environment that I have recommended to several friends for their parents. I don’t think there could be a better place.”

Sandy B., Family Member

Call or stop by today for a tour, then stay for a free lunch!

The Gardens at Barry Road • Assisted Living & Memory Care 8300 N.W. Barry Rd., Kansas City, MO 64153-1634

(816) 584-3200 • www.BethesdaSeniorLiving.com February 2014 | Northland Lifestyle 55

p

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Animals & Animal Care Wild Birds Unlimited (816) 415-4303 wbu.com/libertymo

Art & Photography

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Entertainment & Recreation

All About Dance (816) 436-1159 allaboutdancebykatye.com

Art & Frame Warehouse Northland (816) 584-8009 afwkc.com

Hot Spot Pools & Spas, LLC (816) 781-8884 libertyhottub.com

Automotive

Event Planning & Space

Precision Collision Center (816) 781-9630 precisioncollisionkc.com

Child Camps, Care & Tutoring

College Nannies & Tutors (816) 256-5907 collegenanniesandtutors.com Cradle to Crayons (816) 415-3808 cradletocrayonslc.com

Dentists & Orthodontics

Antioch Dental Group (816) 452-9700 fredbaileydds.com Burleson Orthodontics (816) 533-7566 burlesonorthodontics.com Jim Anderson DDS (816) 454-3336 jimandersondds.com Kanning Orthodontics (816) 781-8585 kanningorthodontics.com

Education

Northland Catholic Schools (816) 453-3450 stpiusxhs-kc.com Park University (816) 746-2579 park.edu/nlls The Tutoring Center (816) 781-0000 kansascity.tutoringcenter.com 56 Northland Lifestyle | February 2014

Visions KC (816) 820-2541 visionskc.com

Fashion & Accessories

CW Boutique (816) 584-2746 cwboutiqueusa.com Meierotto Midwest Jewelers (816) 453-1111 mjewelry.com

Financial Services & Planning Citizens Bank & Trust (816) 459-4000 citizenskc.com Cramer Capital Management LLC (816) 399-0787 cramercapital.com

Funeral Homes

Meyers Funeral Chapel (816) 741-0251 meyersfuneralchapel.com

Health & Wellness Jazzercise - Kansas City Northland (816) 536-4027 jazzercise.com North Kansas City Community Center (816) 300-0531 nkccc.org

Home Builders & Remodelers

MM Property Management & Remodeling (913) 871-6867 mmpmr.com

Weston Family Clinic & Medical Spa (816) 640-2762 wfcmedspa.com

Real Estate

Home Design & Furnishings

RE/MAX Results Preferred Properties (816) 777-3122 preferredpropertieskc.com

Home Services

Renee Amey Team RE/MAX Elite (816) 795-2595 reneeamey.com

Two Blind Girls (816) 505-5515 yourtwoblindgirls.com Braden Roofing (913) 341-0200 bradenroofing.com

Christian Brothers Roofing (816) 453-7663 453roof.com KC Wood (913) 422-3320 kcwood.com Midwest Lifetime Roof Systems (913) 393-3008 lifetimeroofsystems.com Premier Siding, Roofing & Home Improvement (816) 436-2050 premierroofing.net Rock And Wall Landscape (816) 392-7262 rockandwalllandscape.com Weed Man (816) 781-1300 weedmanusa.com

Insurance

Gary Wagner Insurance Agency (816) 792-2526

Medical Clinics & Facilities

Insight Eyecare Specialties (816) 476-4017 ieseyecare.com Liberty Hospital (816) 792-7016 libertyhospital.org North Kansas City Hospital (816) 691-3023 nkch.org Pediatric Care North (816) 587-3200 pediatriccarenorth.com

The Koehler Bortnick Team (913) 407-5252 kbsells.com The Rob Ellerman Team (816) 251-1435 therobellermanteam.com Wolfe Sweeney (816) 746-2777 wolfesweeney.com

Restaurants, Food & Beverage Cascone’s Restaurant & Lounge (816) 454-7977 cascones.com

The French Bee Bakery (816) 673-0117 frenchbeebakery.com

Salons & Spas

Skin Solutions KC (816) 587-5299 skinsolutionskc.com

Senior Living & Services

McCrite Plaza Senior Living at Briarcliff (816) 888-7930 mccritekc.com Riverside Nursing & Rehabilitation Center LLC (816) 741-5105 riversidenursingandrehab.com Senior Helpers (816) 455-9300 seniorhelpers.com The Gardens at Barry Road (816) 584-3200 bethesdaseniorliving.com

Specialty Shops

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Parting Thoughts

Chemistry in the Kitchen Words Rachel C Murphy

S

tained glass cookies. They sounded beautiful. They sounded like something that two preteen girls could handle.

My best friend Sarah and I had been tasked with making the cookies for a Sunday school cookie exchange and we were thrilled at the thought of our artistic palette of sugar, flour and butter. Her mother left us in charge of her siblings, assuming that two preteens could follow a recipe without incident. She was wrong.

The recipe seemed fairly simple—a sugar cookie recipe that once cut into shapes, would be filled with crushed hard candies.

After a few minutes in the oven, the candies would melt into translucent windows of color. It would look just like something out of Martha Stewart Living, if, in fact, that had existed then.

As Sarah’s siblings ran around the kitchen, we assembled our ingredients. We had only one roadblock. Upon measuring our ingredients, we found that we were a cup short of the required flour.

So we did what any junior bakers would do. We improvised.

Grabbing the nearest white powdery substance, we filled the empty cup—with baking powder.

As any experience baker knows, a leavening agent is not the thing to substitute for flour. To two precocious girls, who had not yet had home economics or basic chemistry, it seemed like the next natural substitution.

58 Northland Lifestyle | February 2014

We finished the dough, cut our shapes and slipped the cookie sheets into the oven. Setting the timer for 10 minutes, we went back to the gossiping and giggling that 12-year-old girls are so good at, never guessing at the mayhem that was filling the oven.

Five minutes later, the smell of burning dough filled our nostrils. Suddenly the mirth of adolescence transformed into the terror of children as we watched the rapidly expanding cookies ooze over the sides of the cookie sheets like molten lava and pool in the bottom of the hot oven with a sizzle and a plop.

We snatched the sheets out of the oven with horror. What had gone wrong? How could we fix them? And could we do it before her mother got home?

The answer, mercifully, was no. Shortly after, Sarah’s mother came through the door and her laughter after she heard about our substitution only drove home our failure even more. Luckily, her amusement overrode any anger at a destroyed kitchen and failed cookies.

After explaining the chemistry of leavening, her mother graciously helped us clean up the mess and we tucked the experience away, never substituting anything again. If only the rest of my culinary mistakes could be blamed on the ignorance of youth!

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