Big Country

I was in "the Frog" late one Friday night upon the recommendation of someone who shall remain nameless. I ordered the charcuterie plate because I didn't want a big meal and loved it. Do they do a weekend brunch? ← No Brunch, but they are usually packed on Sunday night with service people and Chefs. I love the food at the Frog!!! Bring on more offal!!!!

LC's is my favorite BBQ in the Metro. Hands Down. To me it is what a BBQ Joint is supposed to be. If you want a pretty dining room and flavorless meat go to Jackstack. I live and work on the Plaza and had high hope when they moved in down here. I was very disappointed. I still go to LC's when I want BBQ. Oklahoma Joe's is my 2nd favorite. I go to LC's for burnt ends and beans (the best anywhere) and OJ's for pulled pork and fries. Sadly I haven't been to the origanal Aurther B's in years but i always enjoyed it.

If you want the best burnt ends in town go to LC's. It is my all around favorite BBQ joint. Of the others I like OK Joe's. I love their pulled pork.

Don't forget Brigtsen's. Frank does IMO the best local food in town. Never a bad meal there!! I was there 2 weeks ago.

I went the other day. It was very good. Fast and fresh. I had the Roast Pork and the Thai Curry Soup.

I had the same on Sunday for brunch. It was the best brunch dish ever. That says it all.

UE, Would love to have you come in. In the freezer now is Vanilla, of course, Mexican Hot chocolate, Egg Nog, and Roasted Pineapple Pina Colada. Today is such a great day for Ice Cream too!! I will be changing my would menu in the next two weeks also.

I am going to be in Miami Sunday and Monday. I am going to be able to have Lunch on Sunday and Dinner on Monday. I am going to be staying in Ft Lauderdale but would like to go to Miami. I have never be to the area and am looking forward to a taste of South Florida. I would love to have some local cuban food while I am in the area. I stayed in Tampa/St Pete for a time and loved the food. Please any ideas would be appreciated.

It is hard to teach an old dog new tricks. So they say. That is why we need to be educating our children today. That is why I gave my time to the "Days of Taste" Program and went to an elementry school and talked to children about food, farmers, how things should taste and so on. I grew up on a farm in Kansas. I grew up growing vegetables in a garden. We need to start educating people about the "right" things to do as far as what to eat and when to eat it. We also need to get away from the urban areas and out to the farms. These children do not know what they have out there until they leave. I am case and point. If we can get the young ones excited about changing the way of their fathers and making the right choices now we have a chance. The biggest factor is that it is so hard to make a living on a farm in any capacity. You have to rely on yourself and make decitions to make your farm profitable for your falmily. But the way, so of the other area arould the country that you were comparing to KS and MO. Apples and Oranges my friend. This area we live in and west has some of the most extreme weather in the world. No the winters do not get as hash as they do in WI or ME, but it does not get 115 degrees there in the summer.

Thanks all!! Yes my father is 64 and work more than me. I tell all of my cooks if they want some real work I could get them a summer job on my dad's farm. I haven't had any takers yet.

I like Guy's on Magazine St

How does one do anything coated in panko "meuniere"-style? That would be disastrous. I'm also curious to know how they worked panko onto a pork tenderloin sandwich. And, I just visited The Avenues website to look at their dinner menu. Holland sole for $16.95? Isn't that the same as "Dover" sole. Maybe you just get the tail? ← I'm bet it is the IQF Holland "lemon" sole. Not Dover

Big Country, I saw you come into the dining room a couple of times during the evening, and I wish I'd had the guts to tell you that a fellow (albeit newbie) eGulleter was visiting. I hope to return soon, and when I do, I'll try to work up the nerve to say hello! I do have to admit to taking a verrrry long time to traverse the hallway outside your kitchen, so I could gawp at your wonderful toys and tools... Thank you, Big Country and Starker's Reserve, for a memorable celebration. ← Aw, come on... he's really a very nice guy! Nothing to be scared of. And I'm sure he's had all his shots. . . ← anthrax included

With the exception of know what they are. I think that the closest in taste and texture is sweet breads. They will not be on the menu any time soon though here.

I went there on Friday. I had mid morning meeting out there and didn't get to the bakery till 10:30. Ham and Cheese Crousant. Buttery, cheesey and yummy. Some of my favorite words. the ham was high quality. Perfect ratio of meat to cheese to bread. I just wish it was on the Plaza or somewhere closer to me.

I love pronto pups, but........ I the best food stand at the KS State Fair is the Wings, Rings and Dangling Things. Use your imagination. I grew up on a Farm.

I will be offering a choices on our menu on the 14th. We are combinding it with our 3 for 34 promotion so it will only be $34 instead of $36. With choices in each course. It is leading up to the KCPT Childrens Dinner at the Liberty Memorial on Friday and finishing with the KC Origanals Urban Picnic on Sunday Evening at Union Station. It should be a very fun wekend for foodies. Hope to see you all there.

If you eat at one restaurant in New Orleans make it Brigtsen's!!!!!!! You can't miss with Chef Frank's Cooking!!!

Thanks for all of the kind words all. Thanks Wench I am doing about 10 million things now in the last parts of putting the puzzle together.

Me too! Me too! Go ahead Big Country, tease me with what you've got in the freezer right now!! u.e. ← Vanilla Bean, Blackberry, White Chocolate Bing Cherry, Starwberry Balsamic Yogart

I haven't been telling anyone the menu, not even my Mom and Dad. They even helped me at the market this morning!!! But.. for all of you e gulleter's out there. I don't have all of the varieties of each vegetable listed I need to get them all from the farmers. Still.... I just called Dave Amuse Brandywine tomato water with basil oil, Goatsbeard Farms Walloon and Sungold Tomato pick 1st course Seared Sea Scallop with Beets, Cucumber, Carrot Cream 2nd course Heirloom Tomato Tart with Sweet Basil Pesto, Fresh Goatcheese and Roasted Eggplant Caviar 3rd course Pan Roasted Alaskan Halibut with Sweet Corn, Potatoes, Peppers, Beau Solais Farms Oyster Mushrooms and Gribiche 4th course Braised Heritage Pork: Shoulder and Belly with Finager Eggplant and Baby Summer Squash and Oven Roasted Tomatoes Dessert Missouri Blackberry Shortcake with Blackberry Ice Cream See you on Monday Judy

I am not sure on the "quitter" thing. Yes there may have been a lot of people that did stop in KS and did not travel futher. Although I would say that those people that did quit probably didn't stay. It is not an easy place to live, especially back in the homestead days. Most of the people that are from North Central KS, where I grew up, came there in the late 1860's through the 1880's for the land. My fathers family came from PA and settled in the 1870's about 8 miles from my home town. The people that came and STAYED, were by no means quitters. They were survivers.

I haven't been to the Hays House in about 15 years but it was very good then. Good place for a Sunday Road trip Colby.

I don't believe for one moment that anyone was tailcoating Bradley. He is a great Chef but there was a long time inbetween Bradley and M&D. Sure it was a big event when the American Opened, and Cafe Allegro was a great restaurant. I just don't think that anyone should lighten the accomplishments that M&D have gained in their career. No one before or since has won a Beard award in KC.

I don't think M&G put us on the map, I think places like La Mediterranee, La Bonee Auberge, Cafe Allegro, The Venu & Jasper's helpped put M&G on the map. M&G weren't that cutting edge, I remember when we hired this guy at the stolen grille he just came from the American under M&G he told me after only spending a month there he had learned all he could from M&G. I was with them about a year and a half, was it cutting edge? NO, it was basic cuisine. I remember alot of the verbal degrading from M&G to the cooks that worked under them and their views on Home town Kansas City Chefs in general. Bradley was hired there as a sous chef fresh out of the CIA six months later he became the chef and moved on within two years. Rex was maybe the only truely cutting edge the american has ever had. He was Manic with out his meds he was out of control. John before M&G was paving the way the American was going Debbie was just hired to consult, then Micheal came after that. Nobody is doing anything cutting edge in this town and never has, never will cuisine just chases it tail like everything else. The more it changes the more it stays the same. ← Of all of those Restaurants you named how many are open now?????? I have worked and trailed at several restaurants under top Chefs. When they think of Kansas City it is M&D. I bet most of them have never heard of Jasper's!! If anyone thinks that they can learn everything that any Chef has to offer in one month they are wrong. I worked with them for 3 years in two separtate restaurant. As a cook and as a Sous Chef. They still would be the first people that I would ask for advice in the industry. The only time I have ever saw either of them get on a cook it was justified. Inclueding me. They demand a very high level in their kitchen and if some people can not live up to their standards then they will let them know it. There is a great say that goes,"IF YOU CAN'T TAKE THE HEAT GET OUT OF THE KITCHEN" There are no excuses in excellence, and I will not make any for them because they are two Great Chefs and every Chef in this city should recognize that quite obviously. If not then they are blindfolded.