The Chicago Sun-Times has an article this week about dealing with winter weather the old fashioned way: drinking yourself warm.There's the usual mentions and recipes from bartenders in New York and (of course) Chicago, but then author Seanan Forbes mentions not one, not two, but three bartenders from Kansas City. The first is Ryan Maybee: "Contrast might be the bartender's best tool. Kansas City's Ryan Maybee,
one of the Midwest's hottest mixologists, uses a mist of absinthe to
spark the senses.
If speakeasies are supposed to be hard to get into, then Manifesto wins. I knew the recently opened bar was located directly below 1924 Main and that you're supposed to go around the back to enter. What I didn't know was the access code for the keypad on the door, or which suite number to dial. Turns out there is no keypad number to dial. You simply press the call button. After you're buzzed in you descend down old wooden steps, past a fuse box and gas meter, before going through brown curtains
When it's not busy being carved into a jack-o-lantern, a pumpkin is one of the most versatile things in the city. Jonathan Bender and Charles Ferruzza discovered an entire menu from, start to finish, inspired by the orange fruit.
10.) Pumpkin donut holes at Hy-Vee. The dense holes from the bakery are sugary, sweet and mini -- so it's not like eating a whole donut. Unless you consume a dozen, which is fairly easy.
9.) Pumpkin bisque at Souperman. The soups consistently rotate
Ten local bartenders put their cocktail knowledge and mixology skills to the test this Sunday on-stage at the Uptown Theater during the third annual Greater Kansas City Bartending Competition. "We're working really hard to showcase bartending as a serious profession and elevate bartenders in Kansas City to that level," says Ryan Maybee, the event organizer and partner in Manifesto. The group of 10 finalists was selected based on an original cocktail, with the ingredients ranging from ginger b
