by Sharm | Jan 30, 2013 | Articles
Just for Valentines Day, Farm to Market Bread Company has created a Chocolate Cherry Bread. This Kansas City tradition is available for a limited time only, Feb. 8 through Valentine’s Day.
This bread is made with semi-sweet chocolate, Michigan-grown red tart dried cherries and 100 percent cocoa. Like all Farm to Market artisan breads, Chocolate Cherry is made with all-natural ingredients. This year, the recipe is being crafted into 14-ounce round loaves that make perfect gifts or treats for the office.
Farm to Market Chocolate Cherry Bread retails at $5.99 per loaf and will be offered in select Kansas City-area stores from Feb. 8-14.
Allthough this bread is absolutely delicious just eaten plain, this recipe that adds strawberries and Nutella to makes a luxurious treat.
Farm to Market Chocolate Cherry Nutella Panini
1 loaf Farm to Market Chocolate Cherry Bread
Nutella to taste
Sliced Strawberries
Slice bread into desired thickness. On one half of bread spread desired amount of Nutella. Place 3 to 4 strawberry slices. Top with other slice of bread. Place in panini maker until toasted. Can use skillet to toast up, turning sandwich so both sides get toasted.
This bread also makes a delicious ice cream sandwich paired with Shatto ice cream or bread pudding substituting the traditional brioche with the chocolate cherry bread. For a list of stores where you will find the Farm to Market Chocolate Cherry Bread or for more information check out the official press release below.
by Sharm | Jan 30, 2013 | Articles
I absolutely love Ophelia’s for many reasons. I love that the food is upscale and absolutely delicious and that the atmosphere is elegant, yet inviting. I love the unique concept of the inn and that it makes a perfect place to house out of town guests or if you live in the metro area, a place to enjoy a “staycation” getaway. The banquet facilities are a great place to host an event, but I think I mostly love Ophelia’s for sentimental reasons.
I grew up not far from the now Historic Independence Square and spent a great part of my youth visiting the movie theater, going to Santi-Cali-Gon Days and frequenting certain shops and businesses. I loved to hear my Grandma tell stories of how vibrant is was and how she would see President Harry Truman walking the streets of the square. Much has changed since then and for a time if looked as if the square was a thing of the past, but thanks to the
McClain’s they are revitalizing the square by adding in unique shops and restaurants like Ophelia’s.
If you have not had the chance to try Ophelia’s on the Historic Independence Square, there is no better time than now. Executive Chef, Bobby Stearns has unveiled his new menus at Ophelia’s. Below are a few offerings.
Seafood Stacker: Sweetpea Risotto, Crabcake, Diver Scallop and Candied Tempura Shrimp with Carrot Butter Sauce
Golden Beet Bibb Salad: Crisp Bibb Lettuce, Roasted Golden Beets, Candied Pecans, Gorgonzola Cheese tossed in a Port Wine Vinaigrette
Beef Short Rib, Chilean Sea Bass, Center Cut Pork Medallion
Chocolate Trio
I love having dinner at Ophelia’s and making it an event. Often we will go early and browse through some of the shops of the square. Have a glass of wine at the bar and listen live music before we eat. After dinner we may check out the movie theater or bowling alley. Although you may not have the same sentiment of the square as I do, I am sure you will find it absolutely charming and Ophelia’s absolutely delicious. Visit newindependencesquare.com for a listing of all the great restaurants and shopping the square has to offer.
In good taste,
Sharm
Ophelia’a Restaurant and Inn
201 N. Main
Independence, MO 64050
816-461-4525
by Sharm | Jan 14, 2013 | Articles
Kansas City Restaurant Week returns January 18-27 for the fourth year in a row and with more than 120 restaurants enrolled, this is sure the best restaurant week so far. Each participating restaurant features a prix fix menu with various courses for lunch and dinner at $15 and $30, respectively. Helping out never tasted so good as ten percent of each Restaurant Week menu meal ordered will be used right here in KC and support Harvesters, The greater Kansas City Restaurant Educational Foundation and The Kansas City Regional Destination Development Foundation.
The amazing staff over at Page Communications hooked me up with some participating restaurants to get a sneak peak (and taste) at some of the dishes. From what I can tell, trying to decide where to go is going to be one of the toughest decision you will ever have to make. In addition to the tasty dishes, each place had a little hidden gem quality I discovered.
OP 1906: This was my first visit to OP 1906 Bar and Grille and the hidden gem here is the place itself. Located in the Overland Park Sheraton, it is overlooked by most locals as an actual restaurant to dine at even if you are not guest of the hotel. OP 1906 offers an eclectic menu, a beautiful three-season patio with fire pit and friendly staff. Make sure and ask for Hisham he will take excellent care of you.
The 3-Course Dinner Menu:
Choice of Appetizer:
Chicken and Andouille Sausage Gumbo
Pan Seared Sea Scallops
New Orleans Style BBQ Shrimp
Choice of Entrée:
Pan Seared French Cut Chicken
Veal Osso Bucco
Vegetarian Cassoulet
Choice of Dessert:
Cinnamon and Sugar Dusted Beignets
Apple Cranberry Crisp
For the appetizers, we had the pleasure of trying the Gumbo and Scallops. The Gumbo was spicy and yummy and perfect for a cold January day. The scallops were nicely seared with a caramelized crust and had a smokey flavor. The accompanying carrots added a touch of sweetness.
The Chicken and Osso Busso were the entrees of choice and both delicious. The chicken was tender and juicy with a crispy skin and the chive gnocchi accompaniment was so good! The Osso Busso was fall of the bone tender and asparagus risotto perfectly cooked.
Dessert was one of each. The Cinnamon and Sugar Dusted Beignets came with a sea salt caramel dipping sauce and a “hot” chocolate dipping sauce that literally had a kick of heat to it. It teased the taste buds with a sweet cocoa flavor at first with a spicy finish that was unique and delicious! The Apple-Cranberry Crisp featured an Almond Granola Streusel and was full of sweet apples and real cranberries.
Coal Vines: I was thrilled to have Coal Vines on my list as I have been trying to make it in since they opened a couple years ago. (So many places, so little time has become the story of my life but I am certainly not complaining as I have never had so much fun trying new places.) All though Coal Vines is known mostly for their pizza, Restaurant Week gives them the opportunity to highlight some other dishes that do not appear on the menu very often or are part of their specialty and banquet menus.
Speaking of banquet menus brings me to the hidden gem of Coal Vines, which is The Wine Vault Room. This space is available to book for private events and parties. The space is rustic with a beautiful bar are and décor featuring dark wood, stone, and brick.
The 3-Course Menu: Choice of Appetizer:
Coal Vines Award Winning Meatballs
Prosciutto Wrapped Figs
Tomato Basil Soup with Goat Cheese Crostini
Italian Meatball Wedding Soup
Choice of Salad:
Coal Vines Award Winning Caesar Salad
Mesclun Greens with Bacon Dijon Vinaigrette
Choice of Entrée:
Fennel Crusted Salmon Crab Crusted Rainbow Trout
Pasta Bolognese
Caramelized Onion Chicken Marsala
One Glass of House Wine
The appetizers we tried were the Prosciutto Wrapped Figs, Meatballs and Tomato Basil Soup with Goat Cheese Crostini. The figs were salty and sweet, the meatballs rustic and comforting. The soup had ribbons of fresh basil and the goat cheese crostini is one of the best things I have ever ate.
The Mesclun Salad is full of cranberries, green apple, goat cheese and a house made bacon Dijon vinaigrette. The smokiness of the dressing paired with the sweetness of the cranberries made this salad a new favorite in my books.
The Caramelized Onion Chicken Marsala was the entrée of choice. The tender chicken covered in the Marsala cream sauce was tasty and the side of mashed potatoes completed the dish.
Last on the list is La Bodegaand the hidden gem here that really is not so hidden is that there are two locations in the metro to enjoy the unique Tapas and menu items they offer. The original location is located on Southwest Boulevard and the other is in Leawood in the One-Nineteen Shopping Center. La Bodega is always a favorite and I love the quote on their website about how the art of sharing dishes just brings people together. The Restaurant Week menu includes a number of Tapas choices. Our server surprised us with a variety of various Tapas to try.
Papas Fritas Con Ajo – Refried-roated potatoes with garlic, parsely and garlic-cumin aioli
Vieras Con Jamon Serrano – Scallops wrapped with Spanish ham, served with red pepper aioli
Costillas Cortas – Spanish short ribs spiced with smoked paprika and a chipolte-apricot wine reduction
Crespelle de Feta Puerros – Thin crepes layered with feta cheese, leeks and basil
Queso Flameado – Fried Cotija cheese in tomato fresco, lit tableside with Bacardi
Solomillo con Cabrales – Grilled beef tenderloin crusted with Spanish bleu cheese
Brotxeta – Grilled shrimp wrapped with pancetta, served with horseradish cream sauce
The potatoes were garlicy, the fried cheese gooey and melty, the tenderloin with bleu cheese outstanding. I could honestly go on and on, all were so good. The one reason I love La Bodega so much is you get to try so many little bites of everything. The Churros dessert featured for Restaurant Week is not available on the regular menu but if you find yourself at La Bodega some other time other than restaurant week, another hidden gem about La Bodega is that you can request to have them make the Churros dessert for you. This raspberry filled fried pastry is dusted with cinnamon and sugar and topped with whip cream and caramel sauce trust me, ask for it!
All the restaurants I visited and have visited in previous years past have all been great and had excellent service. With over 120 restaurants participating there is really no wrong choice. Close the kitchen at home next week and treat yourself to some great meals January 18-27 and help a good cause at the same time! For more information on Restaurant Week, participating restaurants, menus and charity recipients visit the Kansas City Restaurant Week website.
Happy Eating! Sharm
by Sharm | Jan 3, 2013 | Articles
Chefs Colby and Megan Garrelts owners of the renowned Bluestem in Westport, recently opened Rye restaurant in Leawood. Rye is a celebration of the Midwestern foods that chefs grew up eating and Rye gives them the opportunity to highlight dishes that they have enjoyed with several generations of their families.
Smoked pork chops, cornmeal fried catfish, aged steaks, baby back ribs, fried chicken, fresh vegetables, hot rolls, freshly-made seasonal pies, fruit cobblers, and ice box cakes are just a few of the items you will find on the menu.
My family and I had the chance to visit Rye and we are hooked. The fried chicken is sous-vide first making it unbelievably juicy and the corn gratin full of real cheese! The real mashed potatoes were delightful as well.
All pies and desserts are made in house and we had the pleasure of sharing the Meyer lemon meringue pie and apple crisp. The sweet and tart lemon filling on the homemade crust was to die for as well as the crumble topping on the crisp.
Whole pies, cakes and other desserts will soon be available to pre-order, giving you the chance to serve a delicious homemade dessert at your next gathering without all the work.
The space in Mission Farms where Rye is located has been many things over the past few years but that has now come to an end as Rye is here to stay. If you have had the opportunity to experience the Garrelts upscale cuisine at Bluestem, then you know when you take that talent and combine it with all the comfort foods everyone loves, everything is going to be perfect and absolutely delicious. Enjoy Rye for dinner seven days a week with brunch on Saturday and Sunday.
For more about Rye, check out my article in Leawood Lifestyle Magazine or visit ryekc.com
