The Kansas City Star reports that Bill Self confirmed the Jayhawks will wear the uniforms for at least one game in the conference tournament, but not after that. Some KU fans are hoping that the jerseys don't even make it that far. A petition posted today on We The People is asking the Obama administration to "Stop Kansas basketball from wearing the new uniforms proposed by adidas [sic]," and reads as follows:
"Due to circumstances beyond my control, certain cities on my Undisputed Truth tour have been cancelled. I am so appreciative of my fans and all of my supporters. I sincerely apologize to anyone that was inconvenienced by these cancellations. I was looking forward to doing a great show for you and hope at a later date that I am still able to do so." - Mike TysonRefunds available at point of purchase.
After a tumultuous offseason that saw Sporting Kansas City ditch Livestrong from its stadium's name, and saw the loan of fan favorite Kei Kamara to Norwich City in England, the team got to be in the spotlight for some good news yesterday. Of course, the Chiefs' blockbuster trade for quarterback Alex Smith stole quite a bit of Sporting's thunder. Nonetheless, the club unveiled its new jerseys on Thursday. And they're plenty different from the old uniforms.
According to a team press release, this two-tone shirt is meant to represent the team's presence on both sides of the state line. "The new primary jersey showcases the team's Sporting Blue and Dark Indigo colors through a trendy asymmetrical design that emphasizes the state line brand element, which was introduced during the club's rebrand in 2010. The state line represents the shared border between Kansas and Missouri, with Sporting Kansas City having strong ties to both sides of the state line."
Pad-Thai Restaurant is open from 11 a.m. to 10 p.m. Monday through Saturday and 12 to 9 p.m. Sunday. The phone number is 913-685-4500.
A new report from Oceana shows that 87 percent of snapper was mislabeled, except in Kansas City, which as PopSci noted, is "one of the only locations where a fish labeled snapper was actually a snapper." A survey of restaurants, grocery stores and sushi venues on both sides of the state line, however, did find that 35 percent of fish wasn't labeled correctly, with escolar being sold as white tuna and Atlantic cod said to be orange roughy.
And on May 17 at 8 p.m., he'll be back at the downtown theater, only as one-half of the blunt-celebrating duo, Jay & Silent Bob. Smith and Jason Mewes take the stage to showcase their latest animated flick, Jay & Silent Bob's Super Groovy Cartoon Movie, and then conduct a podcast question-and-answer session. Tickets officially go on sale tomorrow. You can get access to the presale at 10 a.m. today (click here and enter 'GROOVY').
When Colby and Megan Garrelts opened their newest restaurant, Rye, in Leawood this past December, they made a shocking admission: The flaky crusts for the house-baked lemon-meringue pie and molasses-rich MoKan nut pie were made with lard. Yes, lard, that legendary ingredient which creates the lightest, flakiest pie crusts - and renders such a dessert verboten to vegetarians. (As Fat City has reported before, it's rare to find a restaurant or bakery ready to admit using the product anymore.)
The Garreltses aren't alone in celebrating lard. The joys of rendered pig are espoused in a cookbook (published by Kansas City-based Andrews McMeel) titled 100% Natural Lard: The Lost Art of Cooking With Your Grandmother's Secret Ingredient. The softbound cookbook was created by the editors of Grit Magazine, whose editor-in-chief, Oscar H. Will III, tells Fat City: "Lard is making a comeback, partly because of the slow-food movement and partly because the lipid hypothesis - that saturated fats are dangerous - has been debunked."
Fat City has received a few calls this week about the venerable Villa Capri Restaurant at 8126 Metcalf. At 52 years old, it's one of the longest-running restaurants in Overland Park and one of the first suburban venues to serve pizza. (There's no shortage of pizza all over the metro now, something we'll address in print next week with our pizza edition.)
"I stopped by there this week and was told it was under construction," one reader e-mails.
Uh oh. When a restaurant posts a note saying it's closed for repairs or renovation, it's often code for "closing soon." But that's definitely not the case with Villa Capri.
"We really have been doing some construction," the restaurant's Diana Scudiero tells me. "Nothing major. We opened up the dining room quite a bit and rearranged the layout of the room." Between that and the snow, the place was dark a short time. But it's back to regular hours full time now, Scudiero says - and the menu is getting a little updating, too.
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