Extremely cold weather and lingering low temperatures slowed cows' milk production at the Shatto dairy farm in Osborn, Missouri, this spring. But with warmer days, the 300 cattle have increased their production and this week all flavors of Shatto milk were once again in stores.
"We're committed to being all natural, so we just beg a lot," Matt Shatto says, joking about trying to get the cows to make more milk.
In a more practical approach, Shatto hopes to expand the line of cheeses it introduced last October at Whole Foods. A cheese operation allows Shatto to increase its herd size, which helps alleviate the slower production times.
"The aged cheeses mean that we will always have more cows than we need for fluid milk," says Shatto.
"Bring Your Dog to Dinner Thursdays" returns to Californos tonight.
"It's a fun little way to grab people's interest," says Aaron Barksdale-Burns, Californos' sales manager.
Dogs are welcome on the Westport restaurant's outdoor patio, where Californos has homemade, bone-shaped dog biscuits and water bowls. Meanwhile, their human owners can enjoy specials on Boulevard pints -- $2 off Pale Ale and Wheat. Barksdale-Burns is just hoping the weather cooperates going forward.
| The best chicken wings in Kansas City! |
I could understand why Jeff thought the restaurant might serve dishes like hummus and baba ghanoush. The sign -- the only colorful note on the low-slung building -- is done up with palm trees in vaguely Mediterranean fashion. And the Arabic word salaam, of course, means "peace" and is shared as a respectful ceremonial greeting. It's also the name of the restaurant's owner, Sulaiman Salaam, who opened the tiny but welcoming spot in October 2008.
The restaurant serves home-style Southern fare: fried fish dinners and sandwiches, blackened or grilled fish, terrific chicken wings, veggie and turkey burgers, salads, and an array of house-baked desserts baked by Salaam's mother.
| Tony Glamcevski |
Tony Glamcevski of Weston's Green Dirt Farm originally moved to Kansas City from New York City more than a decade ago to work at Lidia's Kansas City with its opening chef, Linda Duerr. Duerr is now the executive chef at Zest in Leawood, but reunites with Glamcevski on August 21 for that month's "Farm Table Dinner."
The women-owned Green Dirt Farm produces grass-fed lamb and award-winning sheep's milk cheeses.
Glamcevski describes the dinners, which run through October 30, as "a
way for our guests to sit and dine at a single farm table with chefs,
farmers, cheese makers and other food artisans and celebrate the
seasonality of local food."
This season's dinners kick off on May 15 with a dinner created by Room 39's executive chef and co-owner Ted Habiger. The dinners scheduled for May 29 (with Bluestem's Colby and Megan Garrelts), June 12 (with Blue Grotto's James Landis) and June 26 (with Room 39's Brandon Winn) sold out nearly immediately, says Glamcevski, who organizes events for Green Dirt Farm.
A la mode is passe. The latest thing is cake mixed right into your ice cream.
Cold Stone Creamery has birthday cake ice cream, Baskin Robbins has German chocolate cake ice cream and now Blue Bell has Cake and Ice Cream -- vanilla ice cream with chocolate-coated cake pieces, chocolate icing and chocolate sprinkles.
"At birthday parties it's very common to pair a scoop of ice cream with a slice of cake," Charles Weiss, branch manager of the Kansas City, Kansas,
facility, said in a press release. "Our new flavor is making it a little easier for you. The chocolate coated cake pieces are a great combination with the vanilla ice cream."
You need plans. Fat City has a recycle bin full of listings. In this post, all our problems are solved.
With great drinking opportunities come great responsibility and this weekend there's a two-fer in the Northland.
Parkville hosts its seventh annual Microbrewfest on Saturday from 1 to 5 in English Landing Park. More than 30 breweries and brewpubs are attending, including: Lucky Bucket Brewing Company, Blind Tiger Brewery and the Tallgrass Brewing Company. Tickets are $20 at the gate.
And the Traveling Cocktail Club continues to turn up around town. Manifesto's Ryan Maybee and Beau Williams will be at Justus Drugstore on Saturday from 5:30 to 10:30 p.m. making cocktails on the Smithville restaurant's patio.
| Local performers Darren Sextro, John Rensenhouse and Melinda McCrary had a patio date at Julian |
Some restaurant patrons don't mind an outdoor table that looks out over a parking lot. But for others it's simply too unromantic to consider. "It's like eating in your car at a Sonic," complained one friend of mine. "I like to see the faces of my friends and the clouds and the trees and all that, but I want to see more."
| Jasper's patio room looks over a bubbling brook |
Tonight, like most Wednesdays, you'll find Executive Chef Debbie Gold running the line and visiting with diners at The American Restaurant. Next Wednesday, though, she'll be coming to your television set.
That's when Bravo airs the episode of Top Chef: Masters featuring Gold competing alongside four other chefs. Gold is vying for the show's ultimate prize of $100,000 to be donated to the charity of the winning chef's choice; Gold's charity is Children's TLC.
To celebrate, The American is planning a watch party on April 28 from 8 to 11 p.m., with passed appetizers and an open bar while the show's projected on a big screen set up in front of the massive bank of windows. Tickets are $50 -- available by phone (816-545-8001) or on the restaurant's Web site.
"When was the last time -- besides a wedding -- that you can enjoy an open bar at the American?" Gold asked when we sat down before service yesterday in the restaurant's dining room.
Being a contestant on the popular reality cooking show wasn't on her radar when Gold got a call from the production team. But she was intrigued enough to ask them to send a few DVDs so she could become more familiar with the show.
One Friday night she watched the show with her daughters, Misha, 13, and Sophie, 10. She didn't explain that she might be a competitor, but instead wanted to gauge their reaction.
"My girls asked how come you're not doing the show? And I said, it's funny you should mention that," said Gold.
| Keith Buchanan |
This past Saturday, Kansas City's venerable Temple Slug -- which was this town's Hippie Central when it opened four decades ago -- celebrated its 40th anniversary, mostly with genteel cups of tea at owner Bob Gamer's newest venture right next door: The Teahouse & Coffeepot.
I always wondered where the name Temple Slug derived. An album from the late 1960s? A brand of Indian incense?
After all, when the shop opened in April 1970, it happily sold the period's groovy accoutrements: incense, cards, candles. Gamer's stepson, Keith Buchanan, who created the teahouse, likes to clarify that when it opened, Temple Slug was not a head shop. The now-illicit paraphenalia like bongs, rolling papers and pipes came six months after the opening, and now, it's been years since Temple Slug sold that material.
The shop's name dates back to the late 1960s, when Gamer heard about a group of idealistic young people in San Francisco who planned to open a flea market in an old vacant trolley station with a big domed roof. Since it never opened, Gamer took the name for his own fledgling business in Kansas City.
Temple Slug is now best-known for futons and decorative items. And if Keith Buchanan has his way, Temple Slug's new tea house will create an even more compelling reason to drive around the block -- both businesses are on a one-way stretch of Jefferson Street which can be a pain-in-the-ass to find -- in the neighborhood just south of Westport and north of the Country Club Plaza.
The 25th Anniversary edition of the Kansas City Barbeque Society Cookbook -- which hits store shelves on April 27 -- dives into the world of competition barbecue via the stories and recipes contributed by the most interesting and accomplished characters from the organization's 11,000 members.
"It's a huge variety -- that's one of the real strengths of the book. It could help somebody who is new to barbecue as well as those that fancy themselves the best," says author Ardie Davis.
Davis co-wrote the book with fellow charter member Chef Paul Kirk and Carolyn Wells, who founded the Kansas City Barbeque Society with her late husband Gary. In an effort to reflect how the organization has grown over the past two decades, the cookbook is a collection of more than 200 recipes from more than 100 contributors.
"For us this was about putting some faces to the society, telling their
stories and making it more than a cookbook," says Davis.
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