by Sharm | May 29, 2014 | Articles
The Bread & Butter Concepts (BBC) restaurants Urban Table and Taco Republic have dates for their 2014 Summer Fun Day series.
The events, scheduled for Saturdays and Sundays from late May through July, will consist of live music, food and drinks in a festive outdoor atmosphere.
The highly successful Patio Opening Parties that each BBC restaurant threw earlier in the spring inspired the Summer Fun Day series. Like those parties, each Summer Fun Day event will be planned around a theme, and is intended to help bring community together in a festive atmosphere.
The Full Summer Fun Day schedule follows:
Urban Table: May 25, June 8, July 5, and July 19th
Taco Republic: June 1, June 15, July 5, and July 27th
All events will run from 3pm to 6pm. For further information, find the restaurant websites online at BreadnButterConcepts.com, and follow them on Facebook and Twitter at: Urban Table: Facebook.com/ UrbanTableKC and @UrbanTableKC; Taco Republic: Facebook.com/TheTacoRepublic and @TheTacoRepublic
BREAD & BUTTER CONCEPTS (BBC) is a locally owned and operated restaurant group based in Kansas City, Missouri. BBC presents modern dining options to the Kansas City metro area through creating restaurants that are relaxing while remaining energetic and exciting. The menus show a commitment to culinary excellence created by chefs whose passions for flavor are comparable to the greatest names in food. Efficient service, a soothing vibe, and outstanding cuisine are to be expected at each of the restaurants: Gram & Dun, BRGR Kitchen + Bar with two locations, Urban Table, Taco Republic, and Taco Republic Truck. For more info go to breadnbutterconcepts.com.
The Bread & Butter Concepts (BBC) restaurants Urban Table and Taco Republic have dates for their 2014 Summer Fun Day series.
The events, scheduled for Saturdays and Sundays from late May through July, will consist of live music, food and drinks in a festive outdoor atmosphere.
The highly successful Patio Opening Parties that each BBC restaurant threw earlier in the spring inspired the Summer Fun Day series. Like those parties, each Summer Fun Day event will be planned around a theme, and is intended to help bring community together in a festive atmosphere.
The Full Summer Fun Day schedule follows:
Urban Table: May 25, June 8, July 5, and July 19th
Taco Republic: June 1, June 15, July 5, and July 27th
All events will run from 3pm to 6pm.
For further information, find the restaurant websites online at BreadnButterConcepts.com, and follow them on Facebook and Twitter at: Urban Table: Facebook.com/
UrbanTableKC and @UrbanTableKC; Taco Republic: Facebook.com/TheTacoRepublic and @TheTacoRepublic
BREAD & BUTTER CONCEPTS (BBC) is a locally owned and operated restaurant group based in Kansas City, Missouri. BBC presents modern dining options to the Kansas City metro area through creating restaurants that are relaxing while remaining energetic and exciting. The menus show a commitment to culinary excellence created by chefs whose passions for flavor are comparable to the greatest names in food. Efficient service, a soothing vibe, and outstanding cuisine are to be expected at each of the restaurants: Gram & Dun, BRGR Kitchen + Bar with two locations, Urban Table, Taco Republic, and Taco Republic Truck. For more info go to breadnbutterconcepts.com.
Ingredients
To make the shortcakes: Preheat the oven to 400°F. Measure the flour, 1/4 cup of the sugar, the baking powder and the salt into a food processor. Scatter the chilled butter evenly over dry ingredients. Pulse the processor 10 to 12 times (1-second pulses) until the butter is in tiny bits. Add the egg, 1⁄3 cup buttermilk, vanilla and grated chocolate. Pulse the processor 7 to 8
times until the soft dough just comes together.
Turn out the dough onto a well-floured board and press together to form a disk that is ¾ inch thick. The dough will be very moist. With a floured 3-inch biscuit cutter, cut out 4 biscuits. Transfer to a rimmed baking sheet lined with parchment paper. Gently bring the scraps back together and pat out the dough again. Cut two more disks and transfer to the baking sheet. Brush tops with the remaining 1 tablespoon of buttermilk, then sprinkle with the remaining 1 tablespoon sugar. Bake for about 18 minutes, until the biscuits are lightly browned. Cool.
To fill and serve: Thinly slice the strawberries and scoop into a medium bowl. Gently mix in 1/4 cup of the sugar. With an electric mixer, beat the cream and remaining 2 tablespoons sugar (using the whisk attachment if available) until the cream holds soft peaks.
Just before serving, split each biscuit as you would a bagel. Top the bottom layer with a generous dollop of whipped cream, spoon on a portion of the strawberries (and any of their juices), then set the top in place (or off slightly off to the side, to show off the strawberries more). Sprinkle with powdered sugar and you’re ready to serve.
– See more at: http://wholesomesweeteners.com/Recipes/recipeindividual/tabid/196/RecipieId/290/Fronteras-Famous-Strawberry-Shortcakes.aspx#sthash.K8rqQOkR.dpuf
by Sharm | May 24, 2014 | Articles
This recipe uses canned Red Gold Tomatoes and all though I love supporting local and using fresh ingredients when I can, these tomatoes are perfect when those products are not available.
Red Gold Tomatoes is a family owned Indiana-based company around since the ’40s focused on growing local in the Midwest where true seasons affect the flavor of tomatoes. The tomatoes are grown on numerous farms in Michigan, Ohio and Indiana. All of their tomatoes are picked and canned at the peak of flavor so you get the taste of summertime tomatoes all year long.
The folks over at Red Gold graciously sent me a package that included some cans of tomatoes to promote their current sweepstakes on “How You Aioli”.
Red Gold is introducing a menu of Easy Aioli Recipes. Aioli is a versatile flavored mayonnaise that can be used as a sauce, spread, or even a dip. Red Gold is making it easy for you to create different flavored aiolis by simply combining a half-cup of light mayonnaise with any flavored Red Gold Diced Tomatoes.
This Mexican layered salad is a favorite family recipe I make all the time and instead of a sour cream sauce that I normally make for it, I took a stab at Red Gold’s Green Chili Aioli recipe and it was a hit.
Try it for dinner tonight or head over to the Red Gold website and explore the many recipes they have created using their delicious tomatoes. To enter the sweepstakes head over to Red Gold’s Facebook page.
Enjoy!
Mexican Layered Salad with Green Chili Aioli
One can of black beans
One can of corn
2 cups rotisserie chicken, shredded
One can black olives
Shredded lettuce
Shredded cheese
Diced tomatoes
Diced red onion
Green Chili Aioli
½-Cup light mayo
1 Can Red Gold Petite Diced Tomatoes with Green Chilies
For the Aioli:
In small mixing bowl, combine mayo and can of tomatoes with green chilies and set aside.
For the salad:
Open, drain and rinse black beans and corn. In large serving dish layer black beans, corn and chicken then evenly spread the aioli over the chicken. Top chicken with desired amount of lettuce, cheese, black olives, tomatoes and onions.
Serve with additional salsa if desired.
by Sharm | May 22, 2014 | Articles
Macy’s Is Looking For America’s Greatest Grilling Guru!
Macy’s Culinary Council Chef Stephanie Izard will be hosting the Grilling Guru competition where three semi-finalists will compete for the chance to be crowned the Grilling Guru.
The event takes place on the 7th of June at 12:00 p.m. at the Town Center Macy’s location in Leawood. Macy’s Culinary Council Chef Stephanie Izard will pick the winner live, who will go on to complete in New York City. The Grilling Guru winner receives $10,000 and a trip to the 2015 Macy’s 4th of July Fireworks!
Also, while there enjoy trivia, prizes and tasty samples from the Culinary Council Chefs!
With your purchase of $50 or more* in the Home department, receive a special grilling gift and meet a Culinary Council Chef Stephanie Izard and have her sign your gift.
Don’t forget to RSVP!
Check in will end promptly 30 minutes prior to event start time to accommodate walk-ins. Seating is on a first come, first served basis. RSVP: http://sizzletowncenterplaza.eventbrite.com
To learn more about the Macy’s Culinary Council and upcoming events, log on to macys.com/culinarycouncil
Macy’s Town Center
5100 W. 119th St
Leawood, KS 66209
Saturday, June 7, 2014 from 12:00 PM to 2:00 PM
by Sharm | May 10, 2014 | Articles
The Capital Grille, known for i
ts dry-aged steaks and award-winning wine list announces the introduction of new burger offerings for lunch. The Capital Grille will be adding three new burgers to the lunch menu. The new burgers will be featured on the lunch menu along with The Grille’s Signature Cheeseburger, the Wagyu Cheeseburger with Fried Egg and Crisp Onions and Lobster and Crab Burger with House Tartar Sauce. The new burger options, include:
- Kona Crusted Wagyu Burger with Shallot Mayo ($17)
- Wild Mushroom Wagyu Cheeseburger with 15-year Aged Balsamic ($18)
- Oscar-style Wagyu Burger with Jumbo Lump Crab and Bearnaise ($19)
All of the burgers will be served with a side of Parmesan Truffle
Fries.
The Capital Grille
4740 Jefferson St, Kansas City, MO 64112
816-531-8345
by Sharm | May 2, 2014 | Articles
The American Restaurant has been on my list to try since I started blogging back in 2010, so I have to say I was ecstatic when I got an invitation to try Chef Michael Corvino’s new menu.
The minute we arrived, the host promptly attmpted to seat us until we were sidetracked by a fabulous piece of artwork made out of all sorts of different metals called Clockworks. It is a piece from the Hallmark Art Collection made by artist Robert Schneeberg (1922-2008). The piece is ornate and filled with keys, watch parts, nuts, bolts, vintage timepieces, mail slots and more. It is truly mesmerizing and seems there is always something new every time you look at it.
Once seated, we were promptly greeted by our server who gave us an interactive wine list that is displayed on an iPad. The list allows you to sort by variety, price, region and more to find the perfect bottle to go with your dinner.
Chef Debbie Gold, who was executive chef for many years, truly brought The American to the forefront with her approach to fine dining and dignified dishes and Chef Corvino is keeping that spirit alive by turning out exquisite dishes of his own.
The space is a bit dated, but elegantly classic. The views are breathtaking, with not a bad seat in the house. We ended up along a beautiful wall of windows overlooking the ice terrace and courtyard area of Crown Center. With the fountains running and the colorful umbrellas at the patio tables below, you could definitely feel spring in the air, which is what Chef Corvino’s menu is focusing on this time of year.
Each dish has elements of local and seasonal ingredients that will ignite your senses. The menu is broken into two sections and you can choose from a Tasting Menu or A La Carte. The tasting menus are a 5 course meal that truly are tastes from the best things on the menu and you can choose a meat, seafood, vegetarian or an experience option. If you are an adventurous eater and willing to try things, you might not normally go for than this is a fabulous way to experience fine dining at its best.
For those who are a bit more meticulous or just want something specific the A La Carte menu offers an appetizer, entrée and dessert. I was lucky enough to be able to bring my dad to this event and without a doubt, it was truly a special father-daughter date we will remember for years to come.
Although there were elements of the tasting menus we liked, we both decided to go A La Carte to create our perfect meal. Every dish is like plated works of art and perfectly delicious.
I think my appetizer of Ricotta with Green Strawberries is one of the best things I have eaten in my life. It had all the elements of a perfect dish with four components sweet, salty, tart and bitter. The green strawberries were perfectly sweet while the dandelion root added a touch of bitterness, but in an amazingly good way. The ricotta was creamy and slightly salty. The citrus glaze added tartness and the sprinkling of the almond brittle atop the entire dish added a delightful crunch and sweetness as well.
My dad went for the Spring Onion Consommé. The soup, presented tableside starts off with a bowl of house made green garlic ravioli, radish, puffed barley and smoked parmesan. The onion consommé is then poured atop releasing a delightful aroma.
The Entrees were delightful as well. I love gnocchi and had beautiful plate of those perfect potato dumplings intertwined with smoked maitake mushrooms. The presentation of the dish with the carrot emulsion and micro greens atop the gnocchi was almost too pretty to eat, but I overcame that quite quickly. The gnocchi was perfectly cooked and the mushrooms were smoky and hearty. Whether you are a vegetarian or not, and I am not, this dish will truly satisfy.
My dad had the local Campo Lindo Chicken. Normally served with creamy grits, The American graciously substituted a sautéed potato. The chicken was perfectly cooked. Red cabbage, salsa verde, kale chips and the confit yolk also accompanied the meal. I think the confit egg yolk was the most impressive element of the dish. Normally served atop the grits to mimic the look of a fried egg, it sat atop the potatoes perfectly cooked and when cut into still held its shape while remaining soft.
Dessert was elegant as well with Pastry Chef Nick Wesemann’s signature “Nickers Bar” which I could not pass up. This magnificent chocolate torte is moist and chocolaty with layers of cashew caramel, bacon candy, chewy nougat and creamy sea salt ice cream. It is the perfect combination of sweet and salty.
Just as impressive was the Mascarpone bread pudding my dad ordered, which almost reminded me of a cheesecake. The light brioche acted as a crust for the creamy mascarpone that was topped with a huckleberry sorbet.
As the saying goes, that all good things must end, it did so by one last treat from the chef that included house-made marshmallows, gumdrops and mint chocolates.
The portions sizes were perfect and we were completely satisfied. The service was exceptional from start to finish with the staff making you feel as if you are the only ones dining. I am so thrilled I have now been able to try The American and looking forward to visiting again. My dad commented on what an amazing meal it was how would like to take my mom to The American to celebrate their 50th wedding anniversary in June.
The American offers special events throughout the year including an upcoming Mothers Day Brunch and a special 40th Anniversary Dinner featuring local Crum’s Heirloom tomatoes.
I wish to thank the American for giving me this opportunity to try all the amazing dishes and better yet, the time with my dad. It was a very memorable evening, and I will not hesitate to recommend the American to anyone looking for a truly special dining experience.
The American Restaurant
200 E 25th St
Kansas City, MO 64108
(816) 545-8000
theamericanrestaurantkc.com
