joiei

Last weekend I went up to Kansas City for the Cirque de Soliel performance, incredible visuals. The folks I was with for the weekend had never been to Kansas City so I tried to show them the best that I knew. My first meal was a pre-weekend meal sort of. I met up with moonsqrl and we had lunch over in KCK at a place that had been reviewed in The Pitch, Antojitos Mexacana Tierra Caliente. What a find. We way over ordered, the portions were large. And the menu was kind of a hit or miss. If you speak no Spanish, it might be hard at least during the day when the Mother is there. The dining space is small and neat. The huaracha we ordered was good, the bits of meat had crispy pieces. The chicken I have no idea what the name was was delicious, served with corn tortillas and a lively sauce. The Torta pollo was HUGE. We sort of guessed that it was the KCK version of a muffalata and was very tasty, the avocado and the mexican cheese that was used on it gave it a great flavor. After this exercise at over indulgence, we stopped of at Krizmans for some sausage, interesting place, worth the visit if your in the market for some sausages. Next stop was the infamous "Red X". I now know where it is, I missed a turn on my last trip to find the place. A huge wine selection. lots of offerings we do not have here. The friends who came for the weekend were from New Orleans (prof's at the UNO school of hospitality and good friends) and a couple from Ann Arbor who I first met in New Orleans. So the food quality was on the line and I was feeling a little pressure to find the best. Friday's dinner was at 40 Sardines and they came through with flying colors. We ordered wildly from the menu and shared all around. They loved it, the service was mostly right on. Breakfast Saturday morning was just 3 of us, and I took them to Room 39. Once again, a hit, the french toast, the chorizo omlete everything. Great room, good service, excellent food. Lunch was at Blue Koi. They didn't want a real formal meal at this point, we had just come from Asiatica. Killer clothes, but that is off topic, but don't miss this place if your intown to visit. Back to lunch, we all ordered differently from the menu, I had the shrimp curry, others had the wonton soup, ect. Everything was good, and they appreciated the green tea that was not from a tea bag. For dinner, I had planned to go to Fiorella's Jack Stack at the railyard, but the wait was over an hour and a half, Not me. We tried Lidia's but it was also wait listed for almost an hour, NOt me. So we went to Gates, I knew where it was. I did want to get in one bbq place. It was okay, we were able to get in and out quickly so we could get to the show at the Kemper. This was the most dissappointing place to me personally, dont know that I will go back. I prefer my ribs to not be sauced before I get them. my thing. Brunch sunday was at Bluestem and this was the star of the weekend. And what a great way to send everyone back to there homes leaving a good taste for KC in their memories. We ordered wildly from the menu again. It must of been a french toast sort of weekend. That was a hit. I had the flatiron steak with pomme frites, we did consider asking if we could of gotten another side order of the pomme frites, they were that good. Colby, you guys rock. And the desserts, I almost forgot, my personal recommendation, try the lemon tart with lavander ice cream. I have kept that taste memory. Then I put everyone on planes and I headed for Dean and Deluca for my sandwich for the road. All in all a very successful weekend showing off the foods of a city that i do not even live in. Do I go up there too much? It is a fun place, although the Crown Center was a big dissappointment. Something else that we all noted, the staffs in the hotels we were staying in were friendly and all but they lacked a LOT of professionalism. We were at the new Hilton President and at the Westin Crown Center. We hate to be so picky, but the staffs at those hotels sure could use some further training in dealing with their guests. And they need to smile more. Enough of my rant. Oh, I forgot, after the show on Saturday, we went to the Blue Room. What a treat to be able to listen to music in a non-smoke laden atmostphere.

I find the recipes in John Folse' book The Encyclopedia of Cajun and Creole Cuisine to be very user friendly and they also turn out GREAT every time. Some of the recipes are the coconut cake recipe and of course the gumbo recipes. Right now, I have a pot of the Chicken and Sausage Gumbo on, I have just added the stock for it to simmer for about an hour before furthur additions. Has anyone else ever cooked from this book? If so, what recipes did you use with great success? I am thinking about cooking up a pot of the Death by Gumbo this next week. I have quails in the freezer and I can get my Poche's andouille from Hebert's here in town. One other thing, instead of using chicken in the pot, I am using pheasant that a friend brought from a hunt. Maybe we could start a lets cook Louisiana and say once a month do a dish together. just a thought.

I found Fevere on my last trip up to KC. What a treat and Fred is a very interesting person to just visit with. It is right next to the Bluebird and around the corner from Red Star Galleries.

I am sure there are a ton of different recipes for King Cake. I don't remember the ones I had in New Orleans having the raisin/walnut filling per se. They can be filled, but my preference is always for the traditional cake. Chef John Folse's recipe is closer to the king cake I am used to. The filled ones were too much like danish. John Folse is one of my go to people for recipes of South Louisiana. Another reliable source for a recipe would be our own Marcelle Bienvenu. Maybe she will post on this topic.

You will get one faster than we will down here in Tulsa. Have you tried talking to their person in charge of expansion? Wouldn't hurt. edited to add - from their web site, they have 3 stores in St Louis, so KC could be ripe for expansion, That would give me another reason to go up there instead of down to Dallas.

from the web site of Joe's Crab Shack. The bold lettering is mine. But it does explain the quality of the food at this particular restaurant chain that comes from the Houston-Galveston area and is a part of the larger Landry's chain of dining establishments. This group also includes such places as Salt Grass, La Griglia, The Grotto, Chart House, Big Fish, Kemah Boordwalk, Charley's Crag, Babin's, Cadillac Bar, Aqauarium, Brenner's Steakhouse, Harlow's, Fisherman's Wharf, Willie G's, The Pizza Oven, The Phoenix, Muer Seafood Restaurants and Vic and Anthony's Setakouse. Big company I must say, I was not aware of all of these holdings. ,

I think you will like Islamorada better than Key West. The cruise ships have really changed the atmosphere of that island city, and imho, it is not for the better. there is a place called the Carribbean club in Key Largo that was good to go to for sunset.

Why would it have to hang on one person's name? Why not open the focus to ALL. Something like "New World" or whatever to showcase all the chefs of this dynamic food city and actually region because they do effect what happens in the region and the world.

trying to think of a name, maybe the Upton Sinclair award? No, too much. First you need to set up a culinary center that would rival or even be more responsive to chefs than the Beard House. I know that Calphalon(sp) has a culinary center. And the NRA has the largest restaurant show in May in Chicago. What major education center in Chicago has a culinary education program that could be linked to. I do think that the most creative chefs are in Chicago. This needs a lot of thought, maybe u.e. can help. After all, there is good food outside the city limits of New York.

this comes from Mardi Gras New Orleans

Jean Blanchet awards info here is some info on the awards. I had never heard of them either.

do you have reservations at Lilette, or Alberta, or Table One? Emerils is open. To see what might be open go to Tom Fitzmorris' web site, he has the most comprehensive listing of anyone.

The last time I was in Hebert's Speciality Meats store here in Tulsa, they had Poche's tasso, andouille and smoked sausage. I know because I still have tasso and smoked in the freezer. The andouille is long gone. I have to go back because I am making gumbo for tomorrow, duck and andouille.

I grew up in the country and sopping that roll or biscuit was normal. I don't consider it impolite or Ghetto at all. Plus, it sounds like I need to check this place out.

I don't know how long its been around bit MINT on Central and Forest Mint When I went I was quite impressed. For the location and the price Its a winner. Now I that I compare its nowhere near the price of say Nobu. So for those of us working on a budget this a good spot. Mint first then Nobu. ← I like Mint also, especially the snapper with curry. It isn't fancy, but for my dining dollar, it is a much better value than most of those chain places.

Mine too.

I tried some, save your money.

not to my experience. In the past, it was hard to get a reservation because most of them were all packed out during the festivities.

My brother is working a job in Sedalia for the next couple fo weeks. Where should I tell him to dine? He likes a variety of dining options.

Your moving to the country. And what spectacular country it is, too. But for city life (this is starting to sound like Green Acres) you will have a bit of a drive. Out west, people view driving in a different way. Distances are not that big of a deal. It sounds like it could be quite the adventure. I had never lived in an place that had snow until I got a job at a ski resort in Oregon. I went from nothing to a snow pack of 23'. But it was fun for a while and I do not regret the experience. As for getting to the city, it is freeway all the way to SLC. From Google maps, it looks like you might be pretty much equal distance to Las Vegas. the new food destination in the U.S.

Timh, from my experience, the best jobs have come to me. Word of mouth sort of thing. Just put out some feelers, to possibly some unexpected places and see what comes up. As an example, I do know from experience and having visited the properties, that Francis Ford Coppola's properties in Central America all are dynamically involved in producing their own foods. Part of that is lack of sources so they source it themselves. One thing I got involved in because I had the time now is being on the board of directors of my local farmers market. I now know the local growers and because of that have access to the best. Just a suggestion. It does not take a lot of time and the bosses think it is cool that I would want to get involved in this way. And it has been a great resource for networking in ways that I never imagined. Keep opening new doors and never close those behind you. Good things come to those who ask.

I have already been and am soapboxing this sentiment to anyone who will listen. AS for dining at Emerils, hey there are soooooo many local places owned by local chefs who live and work locally in New Orleans. I would not miss any of his places, they now smack of upscale chain dining along the lines of Capitol Grille and Mortons Steak House. Let him make his money at Disneyworld. He seems to do better with cattle car tourist runs as opposed to creating a local market anyway. And PopsicleToze, you are right about him not being a favorite son. Maybe at the food network.

If you want to make your own andouille - and that could be very cool- Chef John Folse of south Louisiana has a recipefor homemade andouille sausage in the cajun style including how to smoke it. That way you have ultimate control of the spicing and final flavors.

If your really interested in making your own sausage, here is a recipe that I think will be more authentic. John Folse is the best authority of things Cajun and Creole and I would trust his recipes first. I have never had any bad results from any of his recipes.

Food uses for Passion Fruit