moosnsqrl

I wasn't too worried about Dan holding his own - he is the least shy farmer I have ever encountered about talking -- to one or 100 people. His passion and his natural gift of gab carry him. Thanks for confirming Hilary's "state" -- I thought she might have enjoyed one too many local burgers. That is great news, we seem to be laggards in cheese production around here, despite the availability of wonderful milk and butter (have you *tried* the Shatto butter? Unbelieveablel!)

It does become tiresome, having to defend yourself against the tidal wave of sameness and mediocrity - never mind that there are clear advantages to eating the way many of us choose to eat, economically, ecologically and gastronomically. I guess if you're not willing to eat mediocre, mass-produced foods, the profits from which typically wind up somewhere miles away from where we buy it, you're a bad person. It's part of the "what's up is down" spin that turns heroes into unpatriotic traitors and conscientious farmers into money-grubbing profiteers who dare to charge more than WalMart for their "designer" produce, eggs and meat. Ironically, Mr. Petrino did that himself, to some extent, in the flap about pricing at the Ferry Plaza Market.

A LOT of people, mostly co-workers, since my friends *get* it, think I am some sort of freak because I simply refuse to go to chains -- even if it's someone's birthday and they choose to go there . . . I am happy to get them a card, chip in on a gift, whatever, but I really just can't make myself walk into a chain restaurant and spend money. It just makes me nuts. And it may seem radical to be that way but, if some of us aren't, soon there will be little or no choice. I was on the plaza today (for a workshop - not because there is anything original or of interest there any longer, apart from a couple of local tenants) and every third person walking down the street was toting a doggie bag from TCF. Yes, the food is bad and overpriced, their reservation policies draconian and their service indifferent - but such large portions! In all fairness, I've not set foot in the place in probably 8 years. Who knows? Maybe it's the best food, service and value in town by now. I don't think I'll gamble on it though. Vote with your dollars, folks. I saw a bumper sticker yesterday that said "Despite the high cost of living, it continues to be popular." I wanted to insert the word "well" after "living" but figured the bumper stickers wouldn't have sold. At least not in the volume it takes to succeed in our big box world. Hang in there you guys - some of us are trying.

I hope you are right. Did Walt Bodine or any of his guests have anything to say this morning about this matter? ← Nope, it never came up. I've since heard from a reliable (if not unimpeachable) source that it is, alas, true - they are closing.

I deserve it - I am completely calendar-challenged right now. This time of year marks the convergence of March Madness (go Jayhawks!), Royals home opener (we're the catalyst of 4 season tickets), our local bbq contest (I've grated 20# of cabbage so far today) and, if that weren't enough, we're going to San Antonio next weekend (assuming that tomorrow turns out well). Oh, and I have to go visit our good friends at Westboro in Topeka tomorrow. But I did make it to the expo and have some wonderful foods (eggs, greens, lettuces, pea shoots, cress, mushrooms, scallions, chicken) to chase away the last gasp of winter and a few transplants to fret over until it's dry enough to till. Because of the aforementioned demands on my time and energy, I did not stay for any of the programs. Dan May was first up and thought he wasn't presenting until next week (when the circus moves to Independence, MO); Hilary Brown was driving about 55 mph on Johnson Drive because she was running late and also presenting and the organic free-trade coffee guy didn't come this year . . . a typical early-season Saturday for all. I think the expo is *really* a practice run for the farmers and, if they happen to educate/inspire a few civilians in the process, it's a bonus. I do want to make everyone aware that Brooke Selvaggio (sp?) is starting a Friday evening market this year at Bad Seed in the Crossroads. She has some great farmers lined up to participate and is very enthusiastic (as always) so try to work it into your shopping schedule and help her get it off the ground.

Well, before we all give up the ship, I was just informed that the outbound message on the 40 Sardines answering machine indicates they are temporarily closed for remodeling. Stay tuned and keep your fingers crossed.

Good point, chef. I selfishly hope she'll stay around so we can enjoy her talents in some form. I could never imagine juggling a restaurant OR parenting, much less doing both essentially single-handedly. It is a huge loss, though. Lots of memories and good times there and it did appear to usher in a new era, in addition to serving as a launch pad/proving ground for a lot of talent.

Charles Ferruzza mentioned Scotty's on the radio - he would not have stated it as a fact if he didn't know for certain, being sensitive to the ill affects of death rumors.

Mrs. Peters (4960 State Ave in KCK) is part of the legacy, although I've not been. And one other quite famous one that I'm drawing a blank on. Charles Ferruzza has written abon this topic often - I will research and get back with you.

Despite the chill, spring is finally here and I know this to be true because tomorrow is my favorite annual event! Take some time to drop by, visit with, encourage and buy from the folks who keep us well-fed all year . . . our local heroes. Info here on the kcfoodcircle website.

I'm not maftoul but they had 8-10 flavors posted when I was there, on a list that looked like it was designed to change frequently. Of note, they have "adult" milkshakes, with one combo being (IIRC) Southern Comfort and Amaretto.

Glad I'm not alone in this world . . . we've "bet the farm" on that entertainment district and I think it's going to be a ghost town sooner than later. BIG box-style chain places that look "dead" if there aren't at least a hundred patrons, and the density is already silly, let alone when they open the next wave of stuff. This is one time I really, really REALLY want to be wrong. For that reason, I'm kinda glad Rob's ChefBurger is on the west side of the street. It seems safer there. Oh, and don't even get me started on that cowgirl thing . . . it reminds me of a cheap imitation of the cowdude they had to 'prune' to put the canopy over the original Strip in Las Vegas.

Glad to hear it was a success but it concerns me that you can't comment on the food - surely you tasted it before you sent it out? This is the first I've heard of morels . . . do you know (in a very vague sense, I mean - no one in their right mind would tell you precisely) where they came from? My "spotters" who usually have the first ones around haven't had any sightings yet - and they are fortunate enough to have some come up in their window boxes.

Wow, you got all of the things I would have tried if I could've gotten half-orders. I did manage to make a giant mess of mine, though. You must have sharper teeth

I arrived at 1:30 and, although the place was mostly full, there was no wait. By now (day 3) they have altered the menu and there are ~10 combinations of burgers and maybe another 4 dogs. I don't know if the Build Your Own Burger is dead or just resting until they are ramped up but it appears the change mitigated the long waits of the first two days. The decor is attractive, modern to match most of P&L, and not a far cry from Souperman. In fact, there are similarities visible here and there, including the use of aluminum rectagular cake pans (or 1/4 sheets, maybe? Not a baker) as trays, NYC-ish squatty paper cups. Carryout was in brown paper bags. I had a Kansas City BBQ-Bacon-Bleu burger, a riff on my favorite Souperman sanditto [sic]. It was delicious - burger cooked perfectly for me (although an accident - they don't ask how you want them at this point - maybe, someday). I had heard they were big and messy and mine was no exception. Due to the strong flavors involved, I will probably ask them to dial-down the volume on both bbq and bleu but the burger and bacon were awesome and the over-dressing fixed by removing the uneaten half of the top bun to finish the burger (also fine with me since I was getting full). I also enjoyed the fries, which are the closest to my favorite childhood fries, with something resembling seasoned salt but having more celery component than, for example, Lawry's. I heard the sweet potato fries are good but I'll never know, not being a fan. The list of sides/salads was impressive but I will have to eat a whole bunch of burgers and dogs before I'm tempted to try them. Except for the slaw, which looked wonderful and will probably be my next foray. If you're a dessert/ice cream hound, they had about 10 flavors of soft-serve/milkshakes and they make "adult" shakes as well. Oh, and they have our beloved Boulevard on tap (4 kinds). That's about all I can remember - the dash back uphill to my office and lack of A/C once I arrived having nearly rendered me comatose. Couldn't have been the burger & fries.

Heard last night they had over 100 for lunch the first two days - that's not a "soft" opening at all. I'm going to brave it late into the lunch hour today and will report back. It's a baptism by fire for all of the new openings this week (incl Gordon Biersch) since both Big XII tournaments are going on. They'll probably have to hire all new staff next week.

it's in the P&L district, SE downtown

Yes, as have I. Although at this point, I have begun wondering whether one party (either landlord or potential tenant) has been crying wolf. It seems like a on-again-off-again sitch. I hope it works out for both parties concerned. No Wienerschnitzel! ← Yes, I guess I figured that was dead as well. I just chalked it up to the numbers not working. UE, what do you have against der Wienerschnitzel?

Blanc? Is it dedicated to vocalist Mel or are all of the walls white?

Sad, indeed, although all points made upthread are spot-on (except for Z's non-sports-fan attempt at humor, but I'll give him props for trying since I know how painful it must have been for him ). The homogenization marches on. And I hate to even think about it, but I have threatened to run myself through with a Fogo de Chao meat skewer if the former Frondizi's spot becomes another link in a chain. That should make a lot of people happy (my untimely demise, I mean) because it is almost sure to happen. The reason Frondizi's closed was the reportedly scandalous rent increase. It seems unlikely another local is going to have deep enough pockets to go in there, so guess what will. Actually that might make an interesting little contest. Assuming that no one really knows what's happening there and just isn't telling, shall we try to guess which of the uber-chains will take it? Maybe Tim D will convince Wolfgang that he needs a KC outlet? How about the Batali/Bastianich group? Surely they've noticed from the Lidia's experience that there's gold in them thar hills (er, these here?). I actually wouldn't too much mind that. But I fear it will simply be more blah food, coupled with draconian reservation policies and buzzers to summon you when [at last] your table is ready. At least I can enjoy knowing that the masses who flock there get treated about as well as they deserve to be. If they put invisible fencing around the perimeter and made one person in each party wear a shock collar, it wouldn't be much worse than having to carry around one of those silly, over-sized devices.

MWD, Sorry I missed this somehow. I would've been happy to meet you there. Damn job - how am I supposed to keep up with eG and work?

Hey kids, if you've had enough green beer and bad corned beef and cabbage . . . Starker's March 17 I hope you'll join us!

I thought Fud was the cafe in The Bad Seed?

Read the article and it IS a delight to see him re-open, having totally missed out. But I'm not sure I can agree that family comes first . . . unless I am legally adopted by all talented chefs. Respectfully, Person who wasn't sired by a talented chef.

Like you and Heather, I am very secure in my womanhood, so no threat perceived here. Knock your bad self out, Fress - er, Heather. Funny. . .an old beau of mine's family always made a contest of donning costumes when they picked people up for family occasions. It was a hoot - the opposite of holding up a sign with the arrivee's name on it.