Taste 2014
AN A
Minsky’s Pizza Nature’s Choice Gourmet Pizza
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Table of Contents
Affare •• • • • • • • • • • • • • • • • • 13 The Aladdin Hotel •• • • • • • • • • 11 Anna's Oven •• • • • • • • • • • • • • 19 Baltimore Bend Vinyard •• • • • • 21 Bar Central• •• •• •• •• •• •• •• 11 Big Brother & Big Sister •• • • • • •7 Blue Line KC • •• •• •• •• •• •• 10 Busch Media Group •• • • • • • • 28 Charlie Hoopers• •• •• •• •• •• 17 Cheeseburger in Paradise •• • • 26 Chiusano's Brick Oven Pizzeria 25 City of Gladstone •• • • • • • • • • 23 Classic Cup •• • • • • • • • • • • • • 17 Dubliner• •• •• •• •• •• •• •• •• •9 Equip-Bid.com •• • • • • • • • • • • •2 French Bee Bakery• •• •• •• •• 23 Genghis Khan •• • • • • • • • • • • 19 Grand Street Café •• • • • • • • • • 17 Granite City •• • • • • • • • • • • • • 23 Hotel Phillips • •• •• •• •• •• •• •9 The Jacobson •• • • • • • • • • • • 13 Jazz, A Louisiana Kitchen •• • • 19 Jerusalem Bakery •• • • • • • • • • 18 KCRAR • •• •• •• •• •• •• •• •• •3 Korean Restaurant Sobahn•• • • 26 Melting Pot •• • • • • • • • • • • • • 15 Metropolitan •• • • • • • • • • • • • • 13 Minsky's •• • • • • • • • • • • • • • • •5 Mixing Bowl Noshery •• • • • • • • 13 Mystery Train • •• •• •• •• •• •• 10 Nara • •• •• •• •• •• •• •• •• •• 13 Oak 63 • •• •• •• •• •• •• •• •• 15 Open Fire Woodburning Pizza 19 Opera House • •• •• •• •• •• •• 11 Pachamama's New World Cuisine 25 Papa Bob's BBQ• •• •• •• •• •• 27 Pho Good • •• •• •• •• •• •• •• 26 Pickleman's •• • • • • • • • • • • • • 17 Plowboys BBQ •• • • • • • • • • • • 21 Providence• •• •• •• •• •• •• •• 10 Sakae Sushi •• • • • • • • • • • • • • 23 Sheridan's • •• •• •• •• •• •• •• 27 Smokey's on the Boulevard•• • • 26 Summit Hickory Pit BBQ • •• •• 21 Sushi Mido• •• •• •• •• •• •• •• 26 Tallgrass •• • • • • • • • • • • • • • • • 22 Tavern in the Village •• • • • • • • 27 Thai House •• • • • • • • • • • • • • 21 37 Steak •• • • • • • • • • • • • • • • 23 Waldo Pizza •• • • • • • • • • • • • • 21 The Westside Local• •• •• •• •• 11 Which Wich •• • • • • • • • • • • • • 18
Thai Orchid r e s t a u r a n t
Award Winning Authentic Thai Cuisine Serving Kansas City Since 1991
Lunch: Mon-Sat 11am to 2:30pm Dinner: Mon-Thu 5pm to 9pm Fri & Sat 5 pm to 10 pm Closed Sundays 6504 Martway St. Mission West Shopping Center www.thaiorchid.us 913-384-2800
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WINNER BEST OF
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It’s That Tine Again Time for The Pitch’s Golden Fork contest – the competition at the center of our annual Taste event. The six chefs going utensil to utensil for top honors answer our questions in the pages that follow, and their answers reveal just how unpretentious and approachable they are. Just because a guy knows how to break down a duck or butcher a pig doesn’t mean he’s, you know, fancy. And that’s Taste, too: an easy, intimidation-free way to sample some of Kansas City’s most flavorful foods and beverages. As you get to know our battling chefs in this section, take note of the restaurants and purveyors listed as well. At press time, even more were being added, ensuring the biggest Taste yet. Good luck to the six chefs – and good luck to you, too, as you attempt to try everything on offer this year.
For 38 years, Minsky’s commitment to quality has ensured that each pizza is a mouth-watering masterpiece. Prepared with fresh, hand-rolled dough layered with generous portions of lean, succulent meats, tender vegetables and aromatic herbs. Topped with 100% Wisconsin mozzarella — then baked to bubbling perfection.
The Pitch Best of KC E! Online Kansas City’s Best Eats Trip Advisor Top 10% Worldwide Certificate of Excellence Delight Gluten-Free Magazine 18 Top Pizzas Coast to Coast Zagat Ultimate 23 Best U.S. Pizza Ingram’s Magazine Gold Award
We present that same excellence in our gluten-free menu. In addition to gourmet pizzas, we offer a tasty selection of hot sandwiches, salads and pastas — sure to please any palate. And, it’s showtime for our very own craft brewed beer — Minsky’s Burlesque Lager! Visit us at 14 Kansas City metro locations and Lawrence, Kansas. Gourmet, and going to stay that way.
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American
The AlAddin hoTel
1215 Wyandotte St • Kansas City, MO 816.421.8888 • www.hialaddin.com
AnnA’s oven
1809 W 39th St • Kansas City, MO 816.753.6661 • www.annasoven.com
MeTropoliTAn KC AT The MArrioTT
200 w 12th St • Kansas City, MO 816.421.6800 • www.marriott.com
The WesTside loCAl
1663 Summit St • Kansas City, MO 816.997.9089 • www.thewestsidelocal.com
bringing new ways to enjoy their varied menu — where there is something for everyone.
cover is one of many flavorful gourmet pizza selections that makes ordering from Minsky’s so fun and appetizing.
of KC. There’s no wonder why Minsky’s is
grAniTe CiTy
Zona Rosa • 8461 NW Prairie View Rd Kansas City, MO • 816.587.3838 www.gcfb.net
200 w 12th St • Kansas City, MO 816.421.6800 • www.marriott.com
norTh KAnsAs CiTy BeverAge Co. inC.
1329 Baltimore Ave • Kansas City, MO 816.303.1686 • www.providence-kc.com
shoCK Top leMon shAndy
TAvern in The villAge
3901 Prairie Ln • Prairie Village, KS 913.529.2229 • www.taverninthevillage.com
Blue line
CheeseBurger in pArAdise
1705 Village W Pkwy • Kansas City, KS 913.334.4500 • cheeseburgerinparadise.com
12 BAlTiMore
BAlTiMore Bend vineyArd 27150 US 24 • Waverly, MO 660.493.0258 • baltimorebend.com
Cajun
JAzz- A louisiAnA KiTChen 1823 w 39th St • Kansas City, MO 816.531.5556 www.kcmo.jazzkitchens.com
AT hoTel phillips
Deli/Sandwiches
Mixing BoWl noshery
5050 Oak St • Kansas City, MO 816.214.5155 7422 Wornall Rd • Kansas City, MO 913.897.6300 7224 W 135th St, Overland Park, KS 816.931-3100 www.picklemans.com
520 Southwest Blvd • Kansas City, MO 816.283.8238 www.facebook.com/themixingbowlnoshery
oAK 63
408 E 63rd St • Kansas City, MO 816.569.6310 • www.oak63.com
operA house
500 Walnut • Kansas City, MO 64106 816.888.4858 • www.operahousekc.com
JACoBson
2050 Central St • Kansas City, MO 816.432.2888 • www.thejacobsonkc.com
ClAssiC Cup
piCKleMAn’s
WhiCh WiCh
554 Westport Rd, Ste 100 Kansas City, MO • 816.569.5978 www.whichwich.com
Desserts
sheridAn’s
301 W 47th St • Kansas City, MO 64112 816.753.1840 • www.classiccup.com
Multiple Area Locations www.sheridansfrozencustard.com
Bakery / Coffee
Dinner Theater
The FrenCh Bee
404 East St • Parkville, MO • 816.673.0117 www.thefrenchbeebakery.com TA S T E 2 0 1 4
BAr CenTrAl
AT The KC MArrioTT doWnToWn
203 E 11th Ave • Kansas City, MO 816.471.4895 • www.nkcbev.com
106 W 12th St • Kansas City, MO 816.221.7000 • www.hotelphillips.com
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suMMiT hiCKory piT BBQ
providenCe neW AMeriCAn KiTChen
defined as — Kansas City’s pizza.
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pApA BoB’s BBQ
11610 Kaw Drive • Bonner Springs, KS 913.422.4210 • www.papabobsbbq.com
Beer/Wine/Liquor
529 Walnut St • Kansas City, MO 816.472.7825 • www.thebluelinekc.com
The Pitch honored Minsky’s as the Best
14521 Metcalf Ave • Overland Park, KS 913.897.7427 • www.smokeysbbq-opks.com
ChArlie hoopers
AT The presidenT hoTel
The Nature’s Choice, featured on the
sMoKey’s on The BoulevArd
WhiCh WiCh
12 w 63rd St • Kansas City, MO 816.361.8841 • www.charliehoopers.com
For 38 years Minsky’s Pizza has been
ploWBoys BBQ
3111 Missouri 7 • Blue Springs, MO 816.228.7569 • www.plowboysbbq.com
1012 SE Blue Pkwy • Lee’s Summit, MO 816.246.4434 www.thesummithickorypitbbq.com
554 Westport Rd #100 • Kansas City, MO 816.569.5965 • www.whichwich.com
ON THE COVER:
BBQ
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The MysTery TrAin
816.813.9654 • www.kcmysterytrain.com
Farmers’ Market gladstone farmers’ market
6010 Nieman Rd • Shawnee Mission, KS 913.322.8888 • www.sushimido.com
3951 Broadway St • Kansas City, MO 816.605.1644 • www.openfirepizza.org
Fondue
Korean korean restaurant sobahn
Multiple Area Locations www.minskys.com
7177 N Prospect • Gladstone, MO
the melting Pot
450 Ward Pkwy • Kansas City, MO 816.931.6358 www.meltingpot.com/kansas-city/welcome
German affare
1911 Main St • Kansas City, MO 816.298.6182 • www.affarekc.com
Irish the dubliner
170 E 14th St • Kansas City, MO 816.268.4700 • www.thedublinerkc.com
Japanese nara
1617 Main • Kansas City, MO 816.221.6272 • www.narakc.com
sakae sushi
6325 Lewis St, Suite #100 • Parkville, MO 816.505.2868 • www.sakaesushikc.com
sushi mido
7800 Shawnee Mission Pkwy Overland Park, KS • 913.384.1688 www.sobahnkc.com
Mediterranean
Jerusalem bakery
1404 Westport Rd • Kansas City, MO 816.931.8575 • www.jerusalem-bakery.com
Mongolian BBQ genghis khan
oPen fire Pizza minsky’s
Waldo Pizza
7433 Broadway • Kansas City, MO 816.363.5242 • www.waldopizza.net
Steak
37 steak
1 Riverboat Dr • North Kansas City, MO 816.472.7777 • www.harrahsnkc.com
Thai
thai orchid
3906 Bell St • Kansas City, MO 816.753.3600 • www.gkbbq.com
6504 Martay St • Shawnee Mission, KS 913.384.2800 • www.thaiorchidks.com
New World Pachamama’s
9938 Holmes • Kansas City, MO 816.943.1388 • www.thaihousekc.com
thai house
800 New Hampshire St • Lawrence, KS 785.841.0990 • www.pachamamas.com
Pizza
Pho good
chiusano’s brick oven Pizzeria 1713 Village West Pkwy • Kansas City, KS 913.299.8787 • www.chiusanospizza.com
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Vietnamese
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10703 Shawnee Mission Pkwy Shawnee, KS • 913.268.9000 www.phogoodkc.com
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Meet the Chefs Grilling the six talents competing in our 2014 Iron Fork BY ANGELA LUTZ
PHOTOS BY CHRIS MULLINS
Shaun Brady Ambassador Hotel 1111 Grand What is your three-sentence résumé? I’ve traveled the world and seen all different types of cuisines. I’m very knowledgeable in all aspects of kitchen operations, and I’m very enthusiastic. What is your favorite ingredient? I would say bread because you can do a whole menu just around bread. Since I moved to Kansas City, Farm to Market is really good. I’m in love with their Grains Galore. It is one of the best breads around. I have it on the menu at the hotel, and I sell so much of it, it’s ridiculous. Is there any ingredient you can’t stand or just don’t get? My least favorite thing to eat is garlic. I cook with it all the time and use it all the time, but anything with a strong garlic base – garlic doesn’t like me. It repeats on me for days and days. It’s all I can ever taste. continued on page 10 8
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What three things are always in your fridge at home? Milk, bread and cheese. What is your go-to restaurant meal? I’ve been here not so long, so I’m still trying out everywhere. ABC Café in Overland Park has unbelievable beef curry.
What do you make for company? When people come over to the house, I generally The Mystery Train always have to do a bread pudding. Another quick ... bringing you a taste of murder, mystery and m and easy one I can make and have ready is a Red should be the predominant color used, maybe a blue background? I’ll steak-and-Guinness pie. What do you wish someone would make for you? Anything. People are always afraid to cook for chefs, but we’re probably the easiest people to please because we’re just happy to have a plate of food that we didn’t have to make. What is the most challenging dish you’ve prepared? I worked in a restaurant years ago in Northern Ireland. I ended up becoming the pastry chef for a while, and I decided to do a dessert tasting where we took the desserts on the menu and made six mini ones. And it was a nightmare because every single person ordered a six-course tasting dessert, and it made my days twice as long as they should have been. I looked at their website not too long ago, and they still have dessert tasting. I’m sure there’s somebody in that restaurant cursing me. Who do you most want to cook for and why? I’m a huge AC/DC fan, so if I ever got the chance to cook for the band AC/DC, it would probably be the highlight of my life. I’d probably bring a little bit more of my Irish background into it and do an Irish seafood chowder to start, and then probably a lamb shank or a roast leg of lamb. And for dessert I’d probably go with a bread pudding or crème brûlée. continued on page 12
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Bobby Stearns Ophelia’s 201 North Main Street, Independence What is your three-sentence résumé? I’m young, hungry, extremely hardworking, always up for new challenges and bigger and better things, and never satisfied. I’m not going to be satisfied until I’m on the Food Network and I have my own show. I’m only 28, but I’ve been working in kitchens since I was 14 years old. What is your favorite ingredient? I’d have to say any type of pork. There are so many different things you can do with pork, whether it’s pork chops, pork belly or bacon. One of my other favorite ingredients is cheese because there are so many different kinds and there’s so much you can do with it. I also love cooking with mushrooms. I just got into a bunch of yellow morels, and they’re just beautiful. You can only get those at certain times of the year. Right now that’s what I’m really excited about. Is there any ingredient you can’t stand or just don’t get? I know I said I like mushrooms, but I hate truffle oil. Good truffles are great, but it adds a different flavor and to me just tastes like gasoline. It just tastes horrible, like the fumes from my car or something. People put truffle oil all over everything, and it just ruins it. What three things are always in your fridge at home? Oh, my gosh, nothing. I’m here all the time, so when I get home, I’m not cooking anything. I go out to eat a lot. I don’t have kids and I’m not married, you know what I mean? I guess you could say cereal in my cupboard, and maybe water, beer and milk? Maybe Gatorade to recover from these long nights. What is your go-to restaurant meal? I live in Waldo now, so I always go to Jasper’s on my day off. I get the chicken parmesan or go to the deli and get the Venetian sandwich, which is like an Italian pork-steak sandwich. I could probably go there once a week. Another place is Bo Lings. Their food is always consistently good. What do you make for company? I like to grill some nice steaks. I go to McGonigle’s because it’s right by my house and do a sliced beef tenderloin with shrimp scampi. I deal with some picky eaters. I try to keep it basic when I’m cooking for them. I either grill steaks or make some type of pasta dish. What do you wish someone would make for you? Anything that I don’t have to cook. People are like, “Well, you’re a chef. I don’t know if I want to cook for you.” I’m like, listen: Anything that I can just sit down and you can bring to me and I don’t have to cook it and I get waited on – it’s good with me. I’m not very picky. continued on page 14 12
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What is the most challenging dish you’ve prepared? Here in Kansas City I don’t get too much experience with fresh fish. It’s a pain in the ass cleaning it and cutting it and deboning it. Who do you most want to cook for and why? I’d probably have to say Mario Batali or some of the judges for Top Chef. I watch the show and I’ve seen how critical they can be, but I want to get on the show and cook for them or some of the Iron Chefs, like Bobby Flay. They’re very knowledgeable and they’re restaurateurs, and hearing praise from them would be really big for me. My heart is with Italian food, but I like taking classic American dishes and twisting them up and putting my touch on them.
Jason Wiggin InterContinental Kansas City at the Plaza 401 Ward Parkway What is your three-sentence résumé? Crazy-mad mash-up of boutique hotel, freestanding restaurant and fine dining. It’s taken me everywhere from Gillette, Wyoming, to Los Angeles, California. What is your favorite ingredient to cook with and why? It’s always fun when I find something that someone else is passionate about – something as simple as a tomato. Like this guy on this farm lives, eats and breathes these tomatoes like they’re his children. That passion transfers to me, too. I feed off of that. I’m like, “That’s so awesome – this guy slept with his tomato in his bed to make sure it ripened right!” Is there an ingredient you can’t stand or you just don’t get? I don’t get mint jelly. It’s so annoying. Inappropriate garnishes drive me nuts. Like the kale on the plate – like, hey, buddy, it’s not 1972 anymore. What three things are always in your fridge at home? Three types of hot sauce: Cholula, Sambal and Sriracha. I eat much different at home. I’m on a crazy diet right now, and I’ve lost, like, 40 pounds. What is your go-to restaurant meal? I have so many friends who have restaurants that if I say just one, I’m going to get beat up. I’m really big into Latin food, and that’s something I don’t do. My background is all French cuisine, and it’s all high-end fine dining. They always say the better your restaurant, the worse you eat. If I could cheat, I would totally smash some crazy Mexican food like tamales and menudo. I like home-style foods. continued on page 16 14
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RESERVATIONS RECOMMENDED • MELTINGPOT.COM/KANSAS-CITY (816) 931-6358 • KANSAS CITY, MO 64112 All menu items are priced and portioned per person.
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What do you make for company? Today is my daughter’s birthday, and we’re grilling outside. We have Local Pig sausages, and I’m grilling up some flank steak, and we’re making fajitas. For company, for a long time I tried to impress everybody. But I’ve been doing this for so long that I just cook good food. It doesn’t have to be super-fancy-schmancy – I do that every day at work. I just want everyone to be happy. What do you wish someone would make for you? I wish someone would make me something good. There’s not a dish I can’t go and get somewhere. This is going to sound bad because I just said I was on a crazy diet, but what I wish we had here is El Pollo Loco and In-N-Out Burger – those are things I miss about California. Ultimately, I just want someone to make me something that makes them happy. What is the most challenging dish you’ve prepared? I have an event coming up that’s going to be the most challenging of my career. I’m hosting the induction ceremony for the American Academy of Chefs in July. I’ve fed 1,200 to 3,000 people, and I’m worried about 400 of the top chefs in the world eating my food. They’re all going to be critiquing everything. Who is the person you most want to cook for and why? I want to cook for a guy named Brent Hammer. He is a chef I came up under who got me really passionate about food and brought me back to core cooking and French fundamentals. I haven’t cooked for him in probably 10 years. To show him I’m where I’ve progressed from the time he knew me would be very rewarding.
Charles d’Ablaing Chaz on the Plaza 325 Ward Parkway What is your three-sentence résumé? I would say extensive, well-established and – something else fancy. I would say tenured and experienced. I’ve gained a lot of experience in various aspects of culinary arts and different settings, whether it’s clubs or hotels or restaurants. What is your favorite ingredient and why? It’s kind of a toss-up between beef and seafood. You can take a really good piece of beef and make it excellent or you can take a really good piece of beef and muck it up horribly very easily. Making these ingredients shine is simple for me, and I do it well. Is there an ingredient you can’t stand or just don’t get? I can’t stand chemicals in my food – binders like agar, things like soy lecithin that you would use to make an artificial foam, just for the simple fact that if you want to make a real foam, you can do it with anything that’s got protein that will hold air. You’ve got egg whites – you can make a foam from that. You can use gelatin. You can do it more naturally. I’ve walked into kitchens where they’ve had tubs of different chemicals, from binding agents to foaming agents. It just weirds me out. What three things are always in your fridge at home? Cheese of varying sorts, sour cream, fresh juice. 16
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KC’s Original Neighborhood Bar & Grill 12 W. 63rd St. in Brookside 816.361.8841 | charliehoopers.com pitch.com
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SEAFOOD
° ° ° (Crab Salad* & Roast Beef) PO-BOY ° SHRIMP BUFFALO SHRIMP °*Made with imitation crab
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431 Westport Rd, KCMO (816) 756-2770
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What is your go-to restaurant meal? We’ve got a 2-year-old, so if we do go out, it’s usually someplace simple where we know exactly what we’re going to get and exactly how it’s going to taste. I would say Fogo de Chao. My wife is Brazilian, so that’s the place we’ll head if we get a chance to go have lunch.
What do you wish someone would make for you? Enchiladas. I love enchiladas. About once every three weeks, I make a giant pan of enchiladas for myself at home. Then I eat as many as I can, and the rest I individually wrap and put in the fridge and eat throughout the week. Then I can’t stand the sight of them for another month. I wish somebody would make them for me. What is the most challenging dish you’ve prepared? There’s not really an individual dish that’s challenging for me, except for the circumstances I’m preparing it in. Who do you most want to cook for and why? Usually it’s my mom. I don’t get to see her much because she lives in Georgia, so when I do, I love being able to cook for her at home.
Justin Voldan Hotel Phillips 106 West 12th Street What is your three-sentence résumé? Self-taught (but there have been a lot of chefs who have helped me), large resorts and hotels and very few stand-alone restaurants, a lot of banquet experience. I didn’t go to culinary school. What is your favorite ingredient? I really enjoy cooking with scallops. They’re very versatile, and I can do them a dozen different ways off the top of my head. Most people seem to like them. I really like duck – it’s a very underutilized bird. On my one day off a week, five years ago, I’d go to the store, get a duck, and just break it down and cook it all day. Is there an ingredient you can’t stand or don’t get? I really don’t like to work with doughs. Something that always made me mad as a young chef was trying to make pizza crust. What three things are always in your fridge at home? Water. I’m a single guy. I don’t have much. I usually have some kind of Cajunstyle sausage, almond milk and garlic – I think those are always in there. continued on page 24 20
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Suburban Missouri
What do you make for company? I just had a house party the other day. I did garlic and gorgonzola crostini and sea bass with vegetable risotto.
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SAKAE SUSHI
Northland
Craving classic sushi? Or want to try something more playful & adventurous? We have both! Always made with fresh, seasonal ingredients.
6325 Lewis St. Suite #100 Parkville, MO 816.505.2868 | sakaesushikc.com
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Photo by Brit Ernst
SATURDAYS 7am-noon WEDNESDAYS 2-6pm in the north parking lot of Gladstone HyVee at 7117 N. Prospect
wild flower arrangements home baked goods pasture raised chicken, eggs & pork
Also come see our...
* 3 NEW CRAFT VENDORS * NEW MOBILE SHARPENING & CLIPPER REPAIR SERVICE
organic-practice vegetables
The market accepts SNAP!
Coming to Harrah’s Summer 2014
M a k e y o u r M e n ta l r e s e r vat i o n s n o w Know When To Stop Before You Start. Gambling problem? Call 1-888-BETSOFF. 2014, Caesers License Company, LLC. pitch.com
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What is your go-to restaurant meal? I go to Aixois Brasserie, and every time I get the escargot. It’s not an easy thing to find. What do you make for company? I usually make a simple pasta or a green and some salmon with quinoa or some brown rice. I just hit 30, so I’m trying to be a little more healthy. What do you wish someone would make for you? I always wanted somebody to make me a Christmas goose. I’ve never had a Christmas goose. What is the most challenging dish you’ve prepared? If I make a dish, I try to make sure it’s easy to execute, not only for myself but for the staff. What is hard to execute is a large wedding in a small space – that’s where we get the challenge. Who do you most want to cook for and why? My mother and my grandmother. I haven’t cooked for them in a while.
Brian Bromwell Anton’s Taproom 1610 Main What is your three-sentence résumé? New York fine-dining background, largely farmto-table restaurants. I’ve always been interested in charcuterie and meats. That’s been a huge part of every restaurant I’ve worked at. I’ve always had my hands dirty with processed meat products – sausages, hams and whatnot. We get whole animals in here. What is your favorite ingredient? Right now I’d say pork. The pig is very versatile, and there are a lot of different parts and textures. I just made a pig’s-head roulade. It’s amazing. It’s beautiful. There are about six different textural things going on, and it’s just a great flavor. Everybody speaks pork. It’s an international food. Is there any ingredient you can’t stand or don’t get? I don’t like beef liver, and it makes me sad because so many people love it. I just can’t get behind it. I love a good liverwurst, but sautéed liver and onions – I don’t get it. It doesn’t speak to me. We’ve even done liver specials on the menu here, and it’s a real challenge for me. I love offal, don’t get me wrong. continued on page 26 24
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Suburban Kansas
THE OFFICIAL PIZZA OF SOCCER - AT THE LEGENDS
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1713 VILLAGE W. PKWY KANSAS CITY, KS CHIUSANOSPIZZA.COM • 913.299.8787
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What three things are always in your fridge at home? A jar of pickles, beer (usually a European Pilsner of some kind) and a jar of mayonnaise. What is your go-to restaurant meal? I’m only off on Sundays, and if we’re looking for something good, we go to Le Fou Frog, especially in the winter because it does a great cassoulet. What do you make for company? Lately, with the weather getting nice, I’ve been grilling a lot. We’ve got a butcher case here in the restaurant, so on Saturday night I’ll grab a couple of pork chops or rib-eyes, and if we have friends over on Sundays, I’ll grill out and make a nice fresh salad. What do you wish someone would make for you? Usually a really good old-fashioned. What is the most challenging dish you’ve made? Back at the Modern, in New York, it was a crab salad with melon, pickled ramps, enoki mushrooms and frisee. The thing was an architectural masterpiece. But at the Modern, we were doing 300 for lunch, so if you had six of those on your wheel, you were pretty much in the weeds for the rest of the service. It was a nightmare. I have bad memories of that time. It was a dark time, the crab-salad days. Who do you most want to cook for and why? When I was in New York, I got to do a vegetarian plate for Lou Reed. I like vegetables, but I wouldn’t call myself a vegetarian chef. It’s not my forte. But he loved it. I was stalking from the kitchen. It was such a thrill. Celebrities in general are pretty gracious. Martha Stewart used to come into Per Se, in New York, a lot when I was there, and she would come back to the kitchen every time and just walk through and say thank you. Billy Joel – I did a lamb dish for him, and he didn’t even use a fork. They forgot his silverware. He just picked up a slice of lamb and started eating it.
Japanese Restaurant • Dine In & Take Out TUESDAY-THURSDAY: 11am-3pm • 4:30-10pm FRIDAY: 11am-3pm • 4:30-10:30pm SAT: 11am-10:30pm SUN: 12pm-9:30pm
• $1 off all sushi rolls To-Go • Brown rice now available for all rolls at no extra charge
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14521 METCALF OP, KS • 913.897.RIBS • SMOKEYSBBQ-OPKS.COM 26
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