Fresher than Fresh –100% All Natural, Homemade Snow ConesIcy Gourmet GoodnessStory and photography by Jenny Vergara. 2008-07-01
Lindsay Laricks is out to change your opinion of what a snow cone should look and taste like, and she is using her newly rehabbed 1957 Shasta Trailer, affectionately called the “Canned Ham,” to do it.
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Maximizing A Wine Dinner ExperienceA Pleasurable Lesson in One SittingStory by Pete Dulin. Photography by Timothy O'Neal. 2008-06-27
If organized wisely, a wine dinner can offer great value, firsthand education, and sensory immersion for guests.
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Tasting Notes Deluxe - WineThe Inside LineReviews by Timothy O'Neal. 2008-06-11
Timothy O’Neal, Wine Director for Avenues Bistro in Brookside, shares his notes regarding wines brought forth by various distributors seeking placement on wine lists. He offers tasting notes and rankings on a customized 20-point scale about wines available in the local market.
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Her Cup of Tea: Paula Winchester's Trip to ChinaLocal Tea Guru Goes to the SourceIntroduction and video by Pete Dulin. Photography by Paula Winchester. 2008-06-11
Paula Winchester, owner/importer of Twelve Winds Tea Company, visited China in April 2008 to meet tea masters and farmers and experience the origins of Chinese tea. She shares notes about her travels through video interviews and photography.
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Tasting Notes: Elm Tree MalbecLight and Fruity for Warm WeatherStory by Pete Dulin. 2008-05-09
It's lightweight and fruity with a subtle kick of spice at the end, telling you that it's not a complete pushover.
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Tasting Notes: Tacos Al PastorEl Patron Takes Tacos in a Fresh DirectionStory by Pete Dulin. 2008-05-07
The tacos al pastor found at El Patron are not like the usual fare on Southwest Boulevard.
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Tasting Notes: Tazo Wild Sweet Orange TeaHerbal Infusion ExcellenceStory by Pete Dulin. 2008-05-06
Perhaps the single most flavorful pre-packaged tea that Pam Taylor discovered last winter (and one that I am still reluctant to share) is..
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2008 Parkville MicrofestLocal and Regional Brewers Serve Up SudsStory by Pete Dulin. Photography and video by Pam Taylor and Pete Dulin. 2008-05-02
Local and regional microbreweries assembled at the Parkville Microfest on April 26, 2008, to show off a fine selection of ales, lagers, porters, and other delicious libations. Pete Dulin and Pam Taylor joined the crowd for a sampling of micro brews, music by the Buttermilk Boys and It's Over, and sparkling spring weather near the Missouri River in Parkville, Missouri.
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Tasting Notes: Knot Baked Rolls in the DoughGourmet Dough to GoStory by Pete Dulin. 2008-04-28
When it comes to delayed gratification, the important part of that phrase is gratification. Waiting 5-7 hours for the dough of Knot Baked’s butter rolls to rise takes patience, but the payoff is worthwhile.
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The Recipe: Smoothies - Drink Your BreakfastA Warm Weather RefresherRecipes from Karta Purkh S Khalsa. 2008-04-21
Word on the street is that coffee is no longer the #1 choice in breakfast drinks. Soda apparently has surged into the lead with all that carbonated water, sugar, chemical flavorings, and caffeine. There is a healthier way to start the morning. Smoothies!
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Tasting Notes - MalbecCrios de Susana BalboReview by Pete Dulin. 2008-04-09
This 2007 vintage Malbec packs a wallop with luscious fruit-forward cherry flavor. Priced around $15, this wine is a terrific buy for any occasion.
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Market Fresh: Ode to EggA Poem From a PalStory and photograph by Pete Dulin. 2008-04-04
Inside each carton of eggs produced by free range, vegetarian-fed chickens and sold by Stanberry Community Farms is a slip of paper with a photocopied message in handwritten lettering. The words on that slim note unfold like a haiku.
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Tasting Notes - Strip Steak SandwichThe Perfect SandwichStory by Pete Dulin. 2008-04-01
Potpie serves a sandwich for lunch that is the embodiment of perfection...as far as sandwiches go.
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Tasting Notes - KC ClassicFondues and Cheese DipsStory by Pete Dulin. 2008-03-21
Assigning a food brand with the name KC Classic signifies several things, namely, that the foods sold under the brand are indeed classic. What does "classic" mean today?
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The Recipe: The Truth About TofuScrambled TofuRecipe by Karta Purkh Khalsa. 2008-03-21
Okay, if you suspected I was a vegetarian before, here’s where you’ll know it. This recipe is about tofu. Yes tofu, that bland, tasteless block of cheesy custard-y looking stuff made from soybeans (!) that vegetarians rave about as the perfect replacement for meat.
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Original Juan Brings the PainThe Pleasure of PainStory and photography by Pete Dulin. 2008-03-17
Original Juan Specialty Foods, a manufacturer of over 150 gourmet food products and all things hot, states that The Source hot sauce tops 7.1 million Scoville units on the hot-o-meter. Don’t even think about trying it. Seven million degrees of pain is not good for you. Pete Dulin says so.
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Tasting Notes: C'mon Get Happy at Happy GillisSoup is Good Food to Go or Eat InStory and photography by Sara Motsinger. 2008-03-17
Happy Gillis is a happy place – it’s not just the name, it’s a vibe you get right when you walk in the door.
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Kaiyo: A Tempting Fish TaleThe Calculated Moves of a Sushi ChefStory by Jenny Vergara. Photography by Pam Taylor. 2008-03-07
Sushi chef David Loo and his wife Karen Ming, owners of Kaiyo Restaurant in Leawood, met in Malaysia and then moved eight times to follow either his restaurant career or hers before finally deciding to make Kansas City their home.
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Table Talk: Meditations on BaconFood JournalStory by Pete Dulin. 2008-03-10
Bacon is one of those primal cravings that sates the carnivorous appetite and trumps the guilty pleasure of eating an artery-clogging food. Actually, I don't have any feelings of guilt after a chow down on bacon. It tastes so good.
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Tasting Notes: Free State BreweryGood AleStory and Photography by Sara Motsinger. 2008-03-07
It isn’t a complete trip to Lawrence without a beer at Free State. They complicate things further by having such an excellent menu.
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