by Sharm | Jan 29, 2012 | Articles
Full Sircle Farms; Kansas City’s source for natural free range, grass fed meat.
Earlier this fall I was invited out by the owners of Full Sircle Farms to pick up a chicken to try, and take a tour of the farm. Instead of a chicken, I was actually in need of a turkey due to the fact I was hosting Thanksgiving dinner.
They were happy to substitute the turkey and I was excited to find a local farm that was offering turkeys.
At Full Sircle Farms, all of the animals are raised without growth hormones or other chemicals. Located in Excelsior Springs, Missouri, Full Sircle’s Farm to Table Service delivers farm fresh foods to your place of business and to host sites scattered across the Kansas City Metro. Full Sircle also offers Community Supported Agriculture (CSA) membership for individuals, companies, churches and coops and delivers to select restaurants and grocers throughout the Kansas City Metropolitan area.
The farm was beautiful and I almost felt a little guilty for loving lamb chops so much once I saw lambs happily grazing around the pasture. All of the turkeys were already processed so there was no guilt in picking out the 37-pound bird and evidently, the guilty feeling passed quickly as I came home with a chicken and some lamb as well.
We have been eating very well here at the Meadows household and enjoying every bite. The turkey was a hit and easier than ever to cook in my Electrolux oven that has a “Perfect Turkey” setting.
UPDATE: DO BOT BUY ELECTROLUX OVENS! The lining is chipping off, This happened after running the self clean cycle. Now I have sharp porcelain shards circulating around in my oven and it’s getting into food. I have contacted Electrolux and they are saying it is cosmetic. So basically without doing anything about it they are saying it is okay for their customers to ingest porcelain.
You literally press the “Perfect Turkey” button; insert one end of the meat thermometer in the bird and the other end into a socket in the oven. The oven starts itself, programs the proper temperature and then shuts itself off once the turkey has reached the appropriate internal temperature.
The turkey did come out perfect and was moist and delicious.
Full Sircle Farms is currently offering Custom Ordered – Grassland Beef, Bulk Heritage Pork, Bulk Lamb and variety bundles that are very affordable. They will also be setting up a various farmers markets to sell burger, eggs, sausage and the bundles.
Visit
www.fullsirclefarms.com for more information or placing an order.
Full Sircle Farms
13404 Cameron Road, Excelsior Springs, MO 64024
Call: 913-575-8322 or 816-560-1858
by Sharm | Jan 28, 2012 | Articles
If you have not had a chance to visit Seasons 52, it is worth a trip! The seasonally inspired menu always ensures something fresh and new. In addition, the health conscious approach Seasons 52 offers with each dish being 475 calories or less, makes for a fabulous dining experience.
I was invited on behalf of Seasons 52 to try some of their new winter menu items at their Kansas City location on the Country Club Plaza.
The new Winter Menu items offered at Seasons 52 include:
• Organic Tomato Stack Salad – with arugula, blue cheese, chopped bacon and a balsamic glaze
• Grilled Venison Chop on Venison & Mushroom Ragout – with truffle mashed potatoes
• Farmer’s Market Vegetable Plate – with roasted Bosc pears, butternut squash, grilled tofu and almond tabbouleh
• Roasted Spinach Stuffed Silver Dollar Mushrooms
• Golden Beets – with wasabi sour cream
Read more about the menu items on the Blog.
by Sharm | Jan 28, 2012 | Articles
If you have not had a chance to visit Seasons 52, it is worth a trip! The seasonally inspired menu always ensures something fresh and new. In addition, the health conscious approach Seasons 52 offers with each dish being 475 calories or less, makes for a fabulous dining experience.
I was invited on behalf of Seasons 52 to try some of their new winter menu items at their Kansas City location on the Country Club Plaza.
The new Winter Menu items offered at Seasons 52 include:
• Organic Tomato Stack Salad – with arugula, blue cheese, chopped bacon and a balsamic glaze
• Grilled Venison Chop on Venison & Mushroom Ragout – with truffle mashed potatoes
• Farmer’s Market Vegetable Plate – with roasted Bosc pears, butternut squash, grilled tofu and almond tabbouleh
• Roasted Spinach Stuffed Silver Dollar Mushrooms
• Golden Beets – with wasabi sour cream
My dinner started with the Organic Tomato Stack Salad. I know you may be thinking tomatoes are more of a summer item but the paring of them with the balsamic glaze, grilled red onions, bacon and crumbled blue cheese makes it a hearty dish. In the spring and summer, Seasons 52 will pair tomatoes with lighter ingredients, such as basil.
This along with the Chipotle Shrimp Flatbread that was shared with the table, was actually very filling and I could have stopped there. However, I had already ordered the Grilled Lamb T- Bone Chops for my entree and the Golden Beets with wasabi sour cream.
The lamb was cooked perfectly and the beets sweet and tender. The addition of the wasabi sour cream adds a quite a kick and is a unique twist.
Last but not least are Seasons 52 Mini Indulgences. These desserts are the real deal and are prepared with top quality ingredients. The pint sized portion let you have all of the pleasure and none of the guilt. Flavors include Key Lime Pie, Old Fashioned Carrot Cake, Rocky Road, Chocolate Peanut Butter Mousse, Pecan Pie, and Mocha Macciato, just to name a few. They are the perfect ending to a great meal.
This was not my first visit to Seasons 52 nor will it be my last. I have had the pleasure of trying quite a few of these Mini Indulgences and all have been delicious.
Truly anyone can dine at Seasons 52 as they offer alternative menus featuring lactose free, gluten free, low sodium, garlic free, vegetarian and vegan.
I love the concept of Seasons 52. The dishes are flavorful and healthy and the atmosphere is elegant and inviting. The changing of the seasons and new dishes each week are inspiring and offer a unique dining experience at each visit.
If dining at the Kansas City location, be sure and ask for Ian to be your server, he took great care of us and will do the same for you.
In Good Taste,
Sharm
Seasons 52
340 Ward Parkway
Kansas City, MO64112
If you have a great food find in KC, email me.
by Sharm | Jan 27, 2012 | Articles
The Capital Grille recently launched its $18 Winter Plates Menu on January 9th, debuting three new selections: Wagyu Cheeseburger with Fried Egg and Crisp Onions, Roasted Pepper Soup and Roasted Root Vegetables. As always, guests of The Capital Grille can customize their lunch, choosing from nine “plates” offerings – three soups or salads, three sandwiches and three sides – all for $18.
According to Executive Chef Ray Comiskey, the Wagyu Cheeseburger with Fried Egg and Crisp Onions features premium Japanese Wagyu beef blended with the right amount of seasoning, and is the kind of fresh twist on an American classic The Capital Grille is known for.
Root vegetables are at the peak of their flavor in the winter, which makes the Roasted Root Vegetables a hearty addition to any lunch entrée selections. And speaking of cold weather, guests can warm up deliciously with a generous bowl of either Roasted Pepper Soup or Clam Chowder, which combines New England’s finest, freshly shucked clams and tender potatoes.
For guests with a limited amount of time at lunch, The Capital Grille ensures they can enjoy the personalized service and mouth-watering cuisine that characterize a Capital Grille dining experience and still be on their way in about 45 minutes.
I was invited on behalf of the Capital Grille to try the new plates menu and was quite impressed. The lunch selection I chose were as follows:
Roasted Pepper Soup – Warm and delicious. The perfect starter for a cold January day.
Mini Tenderloin – The house made buttery brioche bun and tender filet absolutely melt in your mouth.
Roasted Root Vegetables – The roasting process caramelizes this mix of purple carrot, sweet potatoes and parsnips making them sweet and tender.
Diners truly can have an amazing meal in a timely matter. Everything was served quickly and there were many business lunches going on. If you have a client that you need to impress but do not want to break the bank, I highly suggest taking them to lunch at the Capital Grille for one of these new “plates.”
Dessert is not included as part if the “plates” special but worth the indulgence if you like your sweets. All Capital Grille desserts are made in house including the sorbets and ice creams.
At the suggestion of our server Britt, she recommended the Coconut Cream Pie. She also suggested the Tenderloin sandwiches, which were spot on so I figured she knew what she was talking about.
Britt did not lead us wrong! The filling is creamy, the texture of the crust is like nothing I have ever had and the whip cream slightly sweet. A thin sugar crisp type cookie tops it off and adds a nice crunch.
Britt took wonderful care of us, even giving her crumb scraper to my friend after she commented on how she had been wanting one. Be sure and ask for her when you go. She will not lead you wrong and you will have an amazing meal with top notch service! Enjoy!
The Capital Grille is located at 4740 Jefferson Street in the heart of the Country Club Plaza. Reservations can be made by calling 816-531-8345 or by visiting TheCapitalGrille.com. In addition to its main dining room, The Capital Grille also features private dining rooms for up to 65 guests, as well as a Chef’s Table accommodating up to 10 guests, with a frontline view of the open kitchen. Chef is pleased to create special menus for private dining events.
In Good Taste,
Sharm
by Sharm | Jan 26, 2012 | Articles
A Toast to Julia Child Cocktail Party with Recipes
Thursday, February 2, 2012 – 6 pm to 8 pm
Join Portfolio Kitchen and Home for a cozy fireside soiree and cooking class toasting the one and only Julia Child. It will start with a Kir with a lemon twist and Gougere (French cheese puffs) for the cocktail party portion of the evening.
Then – Want to serve the chic-est comfort food that is even better when you make it ahead? Karen Adler and Judith Fertig will demonstrate how to prepare Boeuf Bourguignon (one of the 10 dishes that Julia says you should have in your cooking repertoire) with Truffled Mashed Potatoes.
Class begins with a green salad with a BBQ Queen twist of smoked goat cheese dressed with Julia’s Vinaigrette. Dessert is pure comfort food for a winter night – Apple Charlotte with French Press Coffee. Cost – $60 per person.
Space is limited – Registration ends January 31st
