by Sharm | May 25, 2011 | Articles
McCormick and Schmicks on The Country Club Plaza has just redesigned their patio area, complete with firepits, lounges, trees and umbrellas. I had the chance to enjoy a preview event and sample some of the new cocktails including their Strawberry Margarita and Sangria.
McCormick and Schmicks new patio area is the perfect place to relax and enjoy all of their great new happy hour specials
. Details below.
Lounge Above the Plaza: Introducing New Nights
“The Sunday Night Relax,” 3:00 p.m. – close:
o $1 fresh-shucked Oysters;
o Half-price bottles of wine;
o Champagne, Sparkling Wine and Wine Cocktail Specials
o Live Acoustic Music 5:00 p.m. – 8:00 p.m.
Wednesday “Goose & Jazz Patio Party,” 3:30 p.m. – 10:00 p.m.:
o Live Jazz, 5:00 – 8:00 p.m.
o Grey Goose Vodka specials
o $1.95 Happy Hour Menu with $1 fresh-shucked Oysters, 3:30 – 6:00 p.m.
“Local Cubed Thursday’s,” 4:00 p.m. – close:
o Featuring Three Local Weston businesses with wines, cheeses and spirits.
MONDAY – FRIDAY, 3:30 p.
m. – 6:00 p.m.: HAPPY HOUR on the entire patio and in the bar
o $1.00 fresh-shucked Oysters Every Day
o Summer Cocktail specials
o “Skinny Cocktails,” five specialty cocktails created all under 150 calories.
o Famous $1.95 Happy Hour Menu
Sunday – Thursday, NEW Late Night Happy Hour, 9:00 p.m. – close
o $1.00 oysters
o $2 off small plates
ALWAYS available: full menu, small plates, sushi, full cocktail and wine menus
About McCormick & Schmick’s Seafood Restaurants, Inc.
McCormick & Schmick’s Seafood Restaurant, celebrating its eleventh year in Kansas City, serves a broad selection of fresh seafood with a menu printed twice daily and featuring the signature “Fresh List” of seafood, in addition to aged steaks, poultry, entrée salads and pasta. Under General Manager Carey Grider and Executive Chef Nathan Holm, the restaurant offers an unmatched menu featuring dishes tailored to local and regional tastes. Located at 448 W. 47th St. on the famed Country Club Plaza, McCormick & Schmick’s offers an inviting atmosphere and a high quality, diverse menu for everyone from casual diners, families and tourists to business travelers and special occasion diners. Learn more at www.McCormickandSchmicks.com.
If you have a great food find, restaurant or event in KC you think I am missing, email me.
In Good Taste,
Sharm
by Sharm | May 24, 2011 | Articles
The highly anticipated restaurant Story opened its doors today in the Shops at Prairie Village. Carl and Susan Thorne-Thomsen own this contemporary American restaurant. Carl is the former chef de cuisine of Michael Smith and Extra Virgin restaurants and Susan is a former gourmet food store/cafe owner.
Steve and I had the privilege of attending a preview event last night and I have to say Story is one of my new favorite places. The space is beautiful, the service outstanding and the food is exquisite. I had the chance a few weeks ago to visit while the space was still being renovated and the transformation is amazing. You can read more about my earlier visit here.
Although the décor and clean lines of this space make it an ideal location to celebrate almost any occasion or just share a nice dinner with family or friends, it is the cuisine that will keep you coming back.
I started with the smoked duck empanadas. Earlier this month when I was chatting with Carl about some of the dishes, I remember him mentioning the empanadas so I was excited to try them. The empanadas were served with black beans, avocado puree, shaved jicama, and were delicious. The outside of the empanadas were crispy, the filling tender and flavorful and the jicama added a nice crunch to the dish.
Steve loves morel mushrooms and will spend hours in the woods hunting for them so when he saw the ravioli was served with morels, he was sold. The ravioli was rich, delicious and according to Steve, one of the best things he has ever eaten!
For our entrees, I was torn between the braised beef cheeks and the lamb. I love lamb, but the beef was served with a smoked gnocchi and well if you know me, you know gnocchi is one of my favorites, and adding in this smoky element, I knew this was something I was not going to be unable to pass up. Well thanks to the impeccable service, I was able to order the lamb and get a side of the gnocchi. It was the best of both worlds and one of the best dinners, I have ever eaten.
Steve ordered the roasted strip steak, it was cooked perfectly and very tender. Sautéed Swiss chard and potato croquettes accompanied it. The potato croquettes made the dish and I am going to have a hard time eating a potato prepared any other way now that I know they can taste like that!
I cannot forget to mention the bread. In addition to being a magnificent chef, Carl is an avid bread maker and makes all the bread in house. The bread is crusty on the outside, tender on the inside and the aroma is intoxicating. What a treat!
Both Susan and Carl took the chance to greet and welcome guests. Susan invited me into the kitchen for a sneak peak and wow, I must say it was quite impressive. I noticed all the kitchen staff working hard to execute flawless and tasty dishes. 
While in the kitchen, I saw a lemon bar being plated and decided that is what I would be ordering for dessert.
When it did come time to order dessert, our server suggested the doughnuts that are served over a pastry cream and salted caramel. Oh, man! That sounded so good, but I had my heart set on the lemon bar. Lucky for me Steve got the doughnuts. It was great to share the desserts and get a little taste of each and although the doughnuts were good, I would have to say the lemon bar was my favorite.
I loved the tartness of the lemon against the sweet shortbread crust. With dessert must come coffee and Story proudly serves Kansas City’s own Roasterie, which of course is great but what made it so special for me is the old fashion sugar cubes and cream it was served with. I loved the nostalgia of the cubes replacing those rainbow colored packets that normally accompany that cup of after dinner coffee.
Make plans to visit Story soon, it will become one of your favorites and make you happily ever after!
Story is located at 3931 W. 69th Terrace in The Village Shopping Center. The 3000 square feet restaurant seats 66 in the dining room, 20 in the bar and 30 on the patio. Story features local, seasonal creative American cuisine, with Spanish, French and Italian influences. Story’s name refers to the fact that Thorne-Thomsen is an ingredient-driven chef who searches for the best possible ingredients for his dishes and learns their story – how they were grown, where they were fished or where they were pastured. Story serves lunch Monday – Friday, brunch Saturday and Sunday and dinner 7 days a week. For dinner, appetizers run from $7-14, entrees are around $25 a piece, and desserts range from $6-10. Story offers reservations on their website www.storykc.com and by calling 913.236.9955.
If you have a great food find, restaurant or event in KC, you think I am missing, email me.
In Good Taste,
Sharm
by Sharm | May 14, 2011 | Articles
Of course you know by reading this blog that I like to eat! I also really like to cook and I one of my goals for this blog is to showcase more recipes that use some local products in them.
This recipe uses local Firebug Grill’n BBQ sauce made by Shannon Kimball of Lee’s Summit. It also uses local flour from Heartland Mill and Olive oil from the Tasteful Olive.
Crisp Rosemary Flatbread Crust:
1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil
Firebug BBQ Sauce to taste
Pizza Toppings:
2 cups Grilled Chicken Strips
1 Red Onion, thinly sliced
Shredded Colby Jack Cheese to taste
Firebug BBQ sauce to taste
Preheat oven to 450°F.
For Crust:
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Roll out on a sheet of parchment paper into a rectangle (shape can be rustic; dough should be thin). 
Spread a thin layer of Firebug BBQ sauce over rolled out crust. Leave rectangle on parchment and place onto baking sheet and par- bake until pale golden 6- 8 minutes.
For Topping:
Sauté Grilled Chicken Strips add BBQ sauce to taste and toss to coat. Spread evenly over par- baked crust. Drizzle separate skillet with olive oil and sauté onions until caramelized. Spread caramelized onions over chicken, top with desired amount of cheese. Bake 8 to 10 minutes or until crust is golden brown and cheese is melted.
This sauce is a bit on the sweeter side and has a hint of cinnamon. Kimball has been making his sauce for about 3 years and has won numerous awards. Firebug Grill’n Sauce can be purchased at A Thyme for Everything, Lee’s Summit Hy-Vee stores, Cockrell’s Mercantile and R.A. Long’s, in addition to several other Kansas City metro area stores. For more information, or a complete list of stores, visit www.firebugbbq.com.
If you have got a great local food find in Kansas City, email me.
In Good Taste,
Sharm
by Sharm | May 7, 2011 | Articles
The Story of Story
Chef Carl Thorne-Thomsen grew up in Connecticut and graduated from Cornell with a degree in English Literature. He lived in that area until the mid-nineties and then moved to Wichita to attend a Masters of Fine Arts program at WSU in creative writing. While in Wichita, he stayed busy writing short fiction, long fiction, poetry and plays. Soon that passion was replaced by an interest in food and he taught himself enough about cooking to land a job at a small gourmet food store/cafe/espresso bar. There he met his future wife Susan, who also happened to be one of the owners. After three years the couple moved to Kansas City and started a family. Thorne-Thomsen worked as a line cook at 40 Sardines for the next three years. In 2007, when Chef Michael Smith opened Michael Smith Restaurant in the Crossroads, Smith hired him as chef de cuisine and he ran the kitchen there and then at Extra Virgin when it opened for three years.
Thorne-Thomen started actively working on the concept in December of 2009. In August of 2010, Susan found the Prairie Village location and the time came to turn this “story” into a reality.
Story is set to open later this month and I recently had the chance to meet up with Chef Carl Thorne-Thomsen and his wife Susan to get a sneak peek at what to expect.
The space for Story is in the Shops of Prairie Village and the layout is sleek and modern with a great patio area. Thorne-Thomsen envisions Story to be elegant and upscale, but also a neighborhood place that is ultimately accessible, relaxing and enjoyable. Story will be a perfect place whether you are looking for a memorable night out or a place to relax for an hour after work.
Intertwined with the sleekness of the trendy color scheme, décor and unique lighting designed by BlueBike Architects, Thorne-Thomsen will add a personal touch of his on “story” by including artwork by artist Ray K. Metzer, that in addition to being an accomplished artist also happens to be his uncle. One unique piece is of Thorne-Thomsen’s Grandparent’s summer home where he spent time as a child. Other pieces of Metzer’s artwork is permanently on display at the Museum of Modern Art in New York and a few pieces will be on display for a brief show at the Nelson-Atkins Museum of Art in Kansas City until June 5th.
There is, of course, a story behind the name “Story”. It revolves around three themes that are a part of Thorne-Thomsen’s beliefs, which he explained beautifully, “The name story is meant to signify that I’m a chef inspired and motivated by ingredients. I try to source ingredients carefully, local when I can, but whether local or not, I always try to find the best, freshest etc., and the more time I spend looking for ingredients, the more I wind up knowing about them, where they are grown, pastured, finshed, etc. Frequently my imagination goes to work on those details and projects or produces a landscape or seascape, people at work in it; a “story” of sorts about or behind a particular ingredient begins to shape itself in my mind. The name also refers to the “story” behind any given dish on the menu, why certain items are paired or not, where the idea came from or how it evolved. Lastly “story” refers to the meal itself, the diner’s experience. Is it a special occasion, an anniversary or birthday for instance; is that the “story”? Is it friends in town, a first date etc.? Sometimes, if the food, service and atmosphere are good, then the experience itself is the story.”
Story’s cuisine is defined as contemporary American and takes ingredients and techniques from French, Spanish, and Italian cuisine. Chef Thorne-Thomsen says that the inspiration for the dishes comes from meals that he has had, as well as dishes that he has only read about, both contemporary and classic, which he notes, “I like variety — the uncooked (carpaccio), the barely cooked (fluke ceviche), the challenging (octopus with sweatbreads), the not so challenging (shrimp with gnocchi), the simple (salad with oil and vinegar and fresh herbs), the luxurious (foie gras with beets and bacon), the fried (shortrib croquettes), the complex (lamb loin wrapped in lamb sausage), and the simple (halibut with asparagus and roasted potatoes).”
One thing to look for on Story’s menu is the use of fresh and well sourced ingredients including some local products like Campo Lindo chicken and other local, seasonal ingredients. Story’s menu will have about four major changes a year and occasionally daily changes to go along with the season. With children of their own, Story’s kid’s menu is thoroughly tested and is a place where both adults and children will get food they love. Thorne-Thomsen, who is also an avid bread-maker, will be baking a variety of breads in house from scratch to serve in the restaurant. Prices on entrées will run about $25.00. Appetizers will range from $8.00 to $12.00.
The bar area will include a variety of seasonal and classic cocktails made from house-made Limoncello and other infused spirits. Wine will also be a big part of the menu and special events will include wine pairing and guest chef dinners.
Lunch is served 11:00 a.m. – 2:00 p.m. and dinner is 5:00 p.m. – 10:00 p.m. Monday – Friday, with a bar menu in the afternoons between service hours from 2:00 p.m. – 4:30 p.m. On Saturday and Sunday a brunch menu is served 10:00 a.m. – 2:00 p.m. and dinner service is 5:00 p.m. -10:00 p.m.
The dining room seats 66, the bar area seats 20, and the patio seats 30. Guests can sign-up for Story’s e-newsletter and make online reservations on at www.storykc.com Guests can follow them at facebook.com/storykc and twitter.com/storykc.
Story
3931 W. 69th Terrace Prairie Village
KS 66208
913-236-9955.
If you have great food find, restaurant, or event in KC you think I am missing, email me.
In Good Taste,
Sharm
by Sharm | May 6, 2011 | Articles
If you read my post last month on Tavern in the Village, you know it was full of eye candy for a foodie. I have been thinking about their Grilled Beef Tenderloin sandwich ever since and have wanted to go back. My husband and I just happened to be in that area last weekend and slipped in for a late lunch and cocktail.
We had another event later that evening we were going to be eating at, so we decided to split the Grilled Beef Tenderloin sandwich. The sandwich comes with a choice of a side. I debated on getting something a little healthier than the fries, but my husband wanted the fries and to tell you the truth, I secretly did too.
We were not disappointed. The steak was tender and the bread was fresh. The sandwich is topped with roasted red peppers, chunky bleu cheese dressing, arugula, and served on potato onion hoagie. So yummy! The fries we ordered extra crispy and all though I have really never met a fry I did not like, these were exceptionally good and paired great with the sandwich.
Now about the cocktails, again i
f you saw the previous post you know that Bartender David Smuckler is winner of the 2007 Greater Kansas City Bartending Competition and that the Lavender Lemongrass Drop is my drink of choice. The rim is coated in sugar and the freshness of the lemons and herbs makes this drink refreshing and dangerously smooth!
In addition to the food and drink being delicious, the weather was beautiful that day so we were able to enjoy our goodies out on the patio. That was a real treat after this snowy winter KC has had! Our server was great and the whole experience was an A+.
If you have not been to T
avern on the Village yet, I encourage you to check it out sometime. Below is some information regarding a Kentucky Derby Party they will be hosting this Saturday, May 7t.h Also included is Bartender David Smuckler’s recipe for the Thai Tavern Julep which was recently featured in Spaces Magazine.
Thai Tavern Julep
2 ounces Basil Hayden’s Bourbon
1 sprig sweet basil
1 sprig mint
1 slice English cucumber
.75 ounce house-made lavender simple syrup*
Build all ingredients in Julep glass, muddle, shake with vigor and serve over ice. Garnish with a cucumber slice and fresh sprig of basil.
*The recipe did not specify simple syrup direction, but from my experience, here is how I make a simple syrup. Take equal parts water and sugar and bring to boil. Remove from heat add a few lavender leaves and let steep for a while to infuse. Strain and use accordingly.
If you think this might be too much work. Get out and enjoy the Tavern in the Village Kentucky Derby Party, and have them make it for you! Details below are from their official press release regrading the party.
Tavern in the Village Brings the Kentucky Derby Party Local
Traditional Derby Cocktails, Kentucky Burgoo, Extended Happy Hour, Eccentric Hats and Styles, and Contender Promotion All Part of the Party
05.04.2011– PRAIRIE VILLAGE, Kan. – Tavern in the Village has quickly become the dining hot spot of Prairie Village and on Saturday, May 7, it will transform its lounge and patio into the hot spot for a grand Kentucky Derby party. The public is welcome to attend Tavern in the Village’s Derby Day Party from 3:00 – 5:30 p.m. and are encouraged to dress in the top fashions of the Kentucky Derby. For women, big, outlandish hats are encouraged and for men, vibrantly colored pants are the norm along with eccentric neckwear.
Other Kentucky Derby traditions will make guests feel like they’re part of the Churchill Downs’ crowd. The Thai Tavern Julep will be the featured party drink and other drinks will be available, custom-created by Tavern in the Village bartender David Smuckler, including The First Turn, The Thoroughbred, Twin Spires, and Millionaires Row. Burgoo, traditionally served at Derby Day parties, will be on the menu. Similar to mulligan stew, burgoo is Kentucky’s most famous stew. In addition to the burgoo, Tavern in the Village’s happy hour food menu of $5.00 small plates will be available for the entirety of the party.
Be A Contender
Each guest attending Tavern in the Village’s Derby Day Party will have the opportunity to win fantastic prizes. Upon entering the party, each guest will randomly draw a name tag with a contending Derby horse’s name. The contender’s name on the tag will represent which horse could win that guest the featured prizes. Guests will earn another draw from the contender field at 3:30, 4:00, 4:30, and 5:00 p.m. At the conclusion of race, guests with the winning horse’s name tag(s) will be entered into the prize drawings, which will include a $50 Tavern in the Village gift card and gifts from Halls Kansas City, Tivol, Peeper Ranch, Bijin Salon, RSVP in the Village, Dolce Baking Company, Fusion Fitness, InClover women’s boutique, Clique Botique, and 435 South magazine. Guests must be present to win.
Tavern in the Village
3901 prairie lane
prairie village, ks 66208
p – 913.529.2229
f – 913.529.2227
www.taverninthevillage.com
www.facebook.com/taverninthevillage
executive chef – lon froneberger
If you have a great food find, restaurant or event in KC you think I am missing, email me.
In Good Taste,
Sharm
. Details below.
m. – 6:00 p.m.: HAPPY HOUR on the entire patio and in the bar
