moosnsqrl
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Posts posted by moosnsqrl
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A nice, healthy snack to tide us over before we go have German food! Oh, and Port Fonda just posted on Twitter that they've got those tongue and hominy tacos on the menu tonight...they sit right across the street from where we're having dinner.....this day is apocalyptic healthwise.
You're going to make a Viennese sandwich between two slices of (from-the-ridiculous-to-the-sublime) tacos?
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I've always questioned your taste in entertainment but puhleez tell me you don't really watch Extreme Chefs!?! Jim's, RedX, the 'dotte and all of the other under-belly glimpses into our fair city I could handle but that is just embarrassing!
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DAY-UM! And I thought I'd seen it all...
The pictures don't really come close to capturing the true vibe, or the booming crowds when it's busy since that was shortly after 7am. I also left out the city's largest collection of bells and the antique furniture and kitchen dioramas that line all of the windows along the front of the building.
It's one of those places where I'm there so often I forget how different it may be to some people....when my sister in law was in town last summer, she confirmed through word and priceless expression- Red-X is one of a kind!
You couldn't find any toothless natives to pose at that hour of the morning, huh? It's too bad there wasn't a wine tasting this week during your blog . . . I just love the juxtaposition of wine snobs and Riversidians!
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Bourdain did the whole "Winter's Bone" thing (including nearly killing/paralyzing the author of the book from whence it came) and made Miz-ery look bad enough (not inaccurately, I hasten to add).
I am glad at least that said author is an alum of KU!
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Jerry, that pork looks incredible. Nicely done with the pollo too. Wish I was there. Mrs CHM and I are in Charleston, SC for the week so I can't keep up as much as I'd like. I'll post something over on the Southeast board about our adventures. I will say that I had the best steak of my life last night in a seafood town.
That pork *IS* incredible. And, for the record, Nick and I lobbied him to have you and Breann (sp?) join us for the first meal in the tin can. So now you know who your real friends in KC are
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Any leftovers from either Port Fonda or the Ad Hoc chicken? Ain't too proud to beg.
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Okay, I guess I should get started on preparing for today's big meal-
- Thomas Keller's Ad Hoc Fried Chicken
- Local grits with fresh corn and Idiazabal cheese
- Homemade herb and cheese biscuits with bacon jam
- Candied jalapeno cole slaw
- Fresh tomatoes
- Homemade Key Lime Pie
This week will be kind of feast or famine timewise, but my plan for today is to eat a lot of this food, and then after our guest are gone I'll post our dinner from LAST night.
Monday at the fed is pretty slow, so I should have time tomorrow to post all of today's meal and photos.
And of course will enter into the discussion fray whenever possible.
Back to life on the surface of the sun...
I think you could just fill the ol' cajun turkey fryer up with Crisco and set it out on the deck today. No need to heat up the kitchen with the immersion circulator!
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Unfortunately, chiliheadmike moved to KY a couple of years ago. You *are* getting close, though.
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Calling All Foodies and Amateur Chefs for Twisted Tomato Day Salsa Recipe Contest
Kansas City, MO —The tomato…locally grown in a variety of sizes, shapes and colors is a delight to many and always an eagerly anticipated farmers’ market staple. Tomatoes will be featured front and center during the Twisted Tomato Day Festival on Saturday, July 3, from 9:00 a.m. – 2:00 p.m. Fresh, locally grown tomatoes, including many hard-to-find heirloom varieties will be available for purchase at vendor stalls throughout the City Market.
The City Market is calling all foodies and amateur chefs. If you have a particularly tasty vegetable or fruit salsa recipe and can stand the “heat” join us for the City Market Salsa Recipe Contest from 10:00 a.m. – 12:00 p.m. Compete against other amateur chefs for culinary bragging rights and win some great prizes in the process. To register, download the registration form at www.thecitymarket.org. Submit your registration no later than Wednesday, June 30.
Kids, the Twisted Tomato Day will offer plenty activities for you as well; try your hand at tomato put-put and see if you can sink a hole in one. Plant your own vegetable seeds and paint with tomatoes with Wonderscope Children’s Museum. Mother Nature will be on site with her whimsical stories and puppets and you can test your farmer knowledge at the National Agricultural Center Trivia Wheel.
Additional Festivals will take place the first Saturday of each month. Be sure to mark your calendar for these upcoming City Market events:
August 7 Crazy Corn Day
September 4 Pepper Party
October 2 Harvest Festival
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FYI to anyone planning to visit Sebo . . . they are open on Sunday evenings but they do NOT serve sushi. The menu looked good nonetheless but we opted to do something else Sunday and returned Tuesday for some of the best sushi we've ever had.
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Well I'll be sure and tell the Crums everybody said hello when I see them at the Parkville Market in the morning!
Gotta get there early........lots of wedding reception dishes for tomorrow depend upon the precious produce.......
Yes, and it better be good or I'm keeping the gift
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YAY! I think they did a nice job overall. I miss Crum Farm.
you're just sayin' that because they fed you well and didn't make you pull weeds!
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Slightly belated announcement but it's gazpacho martini season in the lounge at bluestem and, if that weren't incentive enough, there are some amazing picked veg (grown by the usual suspects: Crums, Thane Palmberg to name 2) that are also worth a trip. Wonderful flavor, not pucker-inducing like they are at too many places. Loving the okra and fennel most of all!
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I have been "farming" a plot in a similar project in Vancouver, BC, Canada. A developer has installed a temporary community garden while awaiting civic council approval for the proposed development. The garden is situated in the city core, in a neighborhood full of high density housing.
Although the installation of the garden is temporary in nature, and there are many infrastructure issues, I am grateful for the opportunity to dig in the dirt.
yes, I don't kid myself . . . whenever the market changes, I'm sure something more lucrative will replace this, but it's still a great idea for the time -- and in a VERY visible area, adjacent to our soon-to-be-fabulous performance arts center. The possibilities are amazing. Small victories.
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A local KC company announced plans for a very exciting new project:
As a Kansas City real estate developer, we at DST Realty build and renovate buildings that support the businesses and residences that are revitalizing the downtown area. At the corner of 18th Street and Broadway, however, we envision a different kind of downtown revitalization. The lot is vacant now, but in the coming months and years, it will be transformed into a working demonstration site where the public can learn about environmentally sustainable urban development and food production.The site ultimately has development potential, but in light of the current real estate and financial markets, we posed the question: What could we do with this property today that would be valuable to the community?
The site steeply slopes both south and east, and during a typical Kansas City rain storm, more than 5,000 cubic feet of water fall on the site and the hard street surfaces that immediately surround it. The water that rushes down Broadway and along 18th Street pours into storm sewers. We saw an opportunity to capture storm water runoff, keeping excess water out of the sewer system.
Together with 360 Architecture, Patti Banks Associates and TapanAm, we developed a plan to build a storm water capture and filtration system, utilizing innovative storm water management strategies such as storm planters, swales and rain gardens. The storm water system will line the perimeter of the site, and collected water will flow into a retention pond at the southeast corner. Our ambition is to capture and clean rainwater for 90 percent of the rainstorms that occur throughout the year—nearly a million gallons annually.
We then asked ourselves: What if we used that water to irrigate a large garden in the center of the property? DST has operated a community garden at 10th and Jefferson for 17 years; this may be an opportunity to expand our efforts, and also develop an educational component to demonstrate gardening and water management principles.
Then the ideas really took off. We developed a plan that includes a rain garden perimeter and agricultural interior, as well as possible future phases featuring alternative energy resources (such as bio-diesel, compressed natural gas, ethanol and electric filling stations), glass recycling, photovoltaic-power and high-efficiency, low-impact housing.
We took our plan to the community—to utility companies, government offices, neighborhood businesses, environmental groups and business organizations—to solicit feedback and generate support. The response was overwhelmingly positive. We plan to break ground later this summer to build the storm water capture system and establish part of the garden.
Volunteer Community Gardening
The interior garden component encompasses two phases. Phase I, to be ready for spring planting in 2010, includes a demonstration area on the northwest corner of the site, and a high-production area on the southeast corner. DST volunteers will tend these gardens.
The demonstration area will encourage visitors to consider the benefits of growing some of their own fruits and vegetables, then show them different ways they might approach this. For example, one area will feature in-ground gardening, and another will feature raised beds. One bed might be planted with a single crop, while another with several crops to help people understand the level of production they might expect with each approach. We also will have freestanding pots to show it’s possible to grow vegetables or herbs—or even miniature fruit trees—in a limited space, such as a patio or balcony.
The high-production area at the southeast corner will feature a dozen raised beds measuring 12’x4’. Each bed will be planted successively with spring/summer or spring/fall crops. We will likely plant each with a single crop so that one bed may be sown with lettuce in the spring and harvested in time to plant tomatoes in late May. The produce from this area will be donated to a community food bank, as will some of what is grown in the demonstration garden.
Phase II plans for the interior site are not finalized, but one possible design incorporates additional tiers of high-production raised beds, as well as fruit trees and berry bushes. Again, produce would be donated to help feed Kansas City’s hungry.
Learn with Us
The overarching goal of the site at 18th and Broadway is to demonstrate best practices in sustainable urban living. We want to share what we learn about food production and rain gardens, and how new technology can energize our homes and fuel our cars. We want people to learn with us, and take these ideas back to their homes and neighborhoods.
DST Realty is a wholly owned subsidiary of DST Systems, Inc., a financial services recordkeeping firm in Kansas City, MO.
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I also would like to thank Chris Hennes for not only bringing and sharing some of his amazing chacuterie but also for being an absolute beast on clean-up duty. We all got to do our cooking things and eat on time because of the great job that he and (his wife) Karen did. THANK YOU, both!
=R=
I second that. I could really get used to making as big of mess as humanly possible and just tossing it to some poor galley wench and saying I need it back clean STAT! Amazing how fast power goes to one's head.
They did a GREAT job and I think we would still be there cleaning if it weren't for their dogged persistence.
On a semi-related note . . . Toby, I have your Corningware dish. If you PM me contact info for your north KC friend I will attempt to get it to her before I break it. Those little yellow dots worked - as we stood in the prop pantry staring at probably no fewer than 2 dozen similar white, fluted baking dishes I was ready to abandon hope but very near the top of the first stack, there was the dot.
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Wow, what a tremendous weekend! Many thanks to all those who made the trip to Kansas City.
The dinner on Saturday night was my first such event, and what a crazy, madcap, wonderful one it was. Great food and fellowship all around. It was such a pleasure to meet you all and so much fun to cook together.
Finally, a huge thank you to moosnsqrl for being such an amenable and complicit partner in this madness. I’m amazed, looking back, at what a compatible planning pair we seemed to be. It’s been a real pleasure.
Oh, and one other unintended consequence of having people come to your city for this event is how well I’ve been eating since you all left. It’s been delicious, and finally, I believe, gone.
I agree wholeheartedly on all counts (but sub Aaron's name for mine; I didn't find myself all that amenable much of the time).
And I have to add a hearty thank you to my s.o. of 23 years (today, as a matter of fact), who has quietly and imperceptibly become pretty darn helpful; in the kitchen and in life.
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Some answers to life's persistent questions about Crum's Farm:
Anyway...someone asked about the crops we had planted...
Here we go...
bottom of the hill to top
Hoop House...tomatoes, cukes
Broccoli, asparagus, garlic, green beans, onions, eggplant, peppers, beets,tomatoes, kale...red and tuscan, chard, cabbage, pattypans, zucchini, yellow squash,
At the Edwardsville field...potatoes...Kennebec, Purple Majesty, German Butterball, Banana, carrots, onions, turnips, leeks
We have just planted the last two seasons some apple, pear, damson plums, blackberries and red rasberries. Yes...strawberries are in the plan for next year!
We have a small herb garden. Mostly basil to go with the tomatoes, right?
Already gone for now is lettuce, spinach, greens, peas, spring onions and garlic, radishes...fall however is just around the corner...
Itis rhubarb that I have started in the greenhouse...soon to be company with broccoli, cabbage, lettuce....I'm sure I'm forgetting something....
Oh yes...our bee keepers names are Ivan and Paula Owen...their number is 913.788.5017 and they sell from their home across from Providence Hospital.
Hope this helps answer the question about what we grow!
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I finally got my pictures up from the weekend. It's all Kansas City, though not all eG stuff. I got a lot of pictures at Crum Farm, but not much of the other eating. Oops. Pictures are on flickr.
I want to add my and my mother's thanks to the organizers--it was a fantastic weekend. Crum Farm was our favourite meal. The food was great as was the company, but the setting and the Crum family (including my new friend "Buddy" and my new human friend Isaac) really made the meal special.
Saturday's dinner was spectacular, and Toby's cheese course was outstanding. Being cheese-deprived in Japan, I really took advantage of the abundance in volume and variety offered. Yes, I'm a pig! And Toby was especially kind in picking up 4 kinds of root beer for me to try! Lost Trail was the winner of the night, and Foster's was the loser ("natural" doesn't belong next to "root beer"). I didn't try the diet one which I think was Virgil's. The special Virgil's was in a really cool bottle, and it was second in my taste tests.
And Tom needn't have worried about the focaccia being lost next to the other crackers and bread. Once I saw the focaccia was out, I used it exclusively as a carrier for my cheeses, and I ate some naked (the focaccia, not me) just to appreciate the beauty of it. I got most of the leftovers of the second batch of focaccia. First my mother took about 1/3 of the batch, and then I went back and took about 2/3 of what was left. There was still a little left, and Tom offered it to me, but I was too embarrassed to take it, so I said, "No no, it's OK, we have lots." My mother wanted to take the rest, too, but she was also too ashamed to do it. Then today we were talking, and we said, "We should have just taken it! Who cares if we looked like pigs!"
And I for one appreciated the break between Kerry's curry and Edsel (and Tom's) meat dish. I was approaching explosion, and the break helped the food in my stomach digest a little, so I could make room for more food and dessert!
It was great meeting you and mom and, even though you're focaccia hogs, you're always welcome
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Can someone list the crops in the Crum's fields? I didn't make the walk all the way up to the back and regret it. Tomatoes, chard, eggplant, herbs, potatoes, and ...
Let's see, chard of several varieties - the chef's in town like the green stuff best because the red stuff 'bleeds'. A row of a couple of varieties of kale. Some cabbage, broccoli, summer squashes of several varieties, eggplants, peppers, onions, garlic, asparagus closer to the house. I'm trying to recall what she told me was in the greenhouse - I think it might be rhubarb starts.
She wants strawberries next year and is clearing a spot where the old compost heap had been.
There must be potatoes because they were in the root cellar. And of course tomatoes - tons of the cherry varieties especially. There was also an apiary - apparently taken care of by a neighbour. I did get some pictures of that.
Got to be lettuce in there somewhere too - but I didn't recall seeing it - must have been behind the fence to keep the critters away.
They planted some fruit trees last year - apple and pear as I recall - a couple didn't survive the winter.
I actually have more pictures of the crops and various tress than I have of people - what does that say about me as a photographer?
you took a pretty good shot at it - I'll add a couple of notes . . .
They do grow potatoes but on some leased land a few miles away (quite near me); the corn is also grown there.
I believe there is/was fennel in addition to what you listed.
It's way too hot for lettuce here now; when Aaron and I visited in June they had a beautiful patch of lettuce that was already too bitter to do anything with - same thing happened to me this year due to an early hot spell. We'll try again in the fall.
Believe it or not, I am alrealdy looking forward to the heirloom dinner at Starker's. I couldn't make the bluestem one last night - just too soon after the 4 days of gluttony - but I think by next Monday I'll be ready to climb back on the horse.
Did you ever figure out what the trees were?
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I also wanted to extend a personal thank you to Mr. Shaw, who finally managed to convince me that I would be missing something very important if I didn't come to Kansas City this year.
I thought it was *I* who convinced you. Sniff, sniff.
you can make good bread in a professional kitchen as well as a room at the Best WesternYou call that *good* bread? Dude, we could've gotten that out of a freezer case and thawed it!
I am obviously KIDDING and, again, can't tell you how much it meant to the Gathering that you made the herculean effort to drive all the way down and produce such incredible edibles for us. i think we're almost even for the foie in Ann Arbor.
I think you should sell your story and become an ad rep for Best Western (think "no, but I slept at a Holiday Inn last night!"). You're the best. Again, thanks for being such a trooper.
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Bay Scallop with Crum's heirloom beets, prairie birthday arugula and coriander-champagne vinaigrette
This is the one combination that didn't work for me, for a couple of reasons. Even though I enjoyed the bay scallops and the beets individually, I personally couldn't appreciate the flavors together. The combo was more discordant for me than complementary. Also, even though the onion element on this plate was relatively small, it was a bit overwhelming.
See I thought this dish was a home run. It was my favorite of the evening. I think this was just one of those risk-taking dishes that people are going to love or hate. But to me it was brilliant.
Sous Vide Peaches with oatmeal streusel cake, cream fraiche, ginger gelee, caramel-peach foam and gingersnap waferHere, the cake, the peaches and the wafer were all delicious without being overly sweet but I had trouble picking up the flavor notes in the foam. Still, I'd count this dish as a success.
I also couldn't really taste the flavors and I thought the cake was dry. This dessert just didn't work for me.
As painful as it is to agree with Fat Guy, I :wub:'d the beet dish - I loved the counter point of sweet (beets, scallops), slightly spicy (arugula, well-rinsed onion) and [searching for words here] semi-astringent (radish - in this case, not as a rule) and the blossoms. In fact, I just did something similar as an after-salad to cleanse our palates from red curry leftovers, which rocked!
Paula, our venue manager/hostess, treated their small staff to curry for lunch today and told me that she probably should have paid us (vs. us renting the space) in light of her enjoyment not only of the food but the people she shared a table with and opportunity to learn from everyone. I think she intends to amend the rental contract to ensure she is an "invited guest" at all future events, but the catered ones won't be nearly as interactive as what she was subjected to Saturday. She looked here for pix from the event and will likely continue to do so, so bring 'em on! Also would appreciate recipes (esp curry, Kerry
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In what is surely a first for the Best Western Inn & Conference Center, Tino27 and I are now weighing out flour and yeast for a preferment, to be transformed into focaccia dough tomorrow (aka later this morning) in the hotel room while the rest of the group is out shopping at the market.
Lest you think Fat Guy is joking, I give you more than likely the first poolish ever created at a Best Western:
Fat Guy measured out the bread flour while I measured out the active dried yeast.
Add an equal amount of water (by weight) to the flour and yeast.
Mix thoroughly with a wooden spoon to incorporate it all. Cover and let sit in a nice draft-free corner.
I'm sure all of the other guests will awaken with a strange, inexplicable yearning for freshly baked bread.
I don't know if there's ever been a thread on hotel room cooking, but there should be. I've done some pretty bizarre things using a/c or heat registers, in-room coffee makers, honor bar fridges emptied of their pricey contents (to be replaced later) and an odd array of Dopp kit items adapted for uses far from their original intent. Throw in a vending machine down the hall and you've got a "Next Food Network Star" challenge.
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After dropping off Kerry and marmish, my mother and I made a run to Foo's Frozen Custard and had ice cream.
Then I had a Shatto's root beer milk.
I guess we still had a bit of room after all that bbq!
There's always room for root beer milk
eG Foodblog: Zeemanb (2011) - A sweetbread or so north of "Winter&
in Food Traditions & Culture
Posted
Yeah, it's been a while for us but I think, if you go 'old school' (which in our case means a caesar and steak au poivre) you can still enjoy the glory days. And I also had a good bowl of chowder there at lunch more recently. Based on my personal experience - avoid lobster like the plague!