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Chris Hennes

Report: 2009 Heartland Gathering in Kansas City

138 posts in this topic

The annual Heartland Gathering is this weekend in Kansas City: this is the place to post reports about the event, and read about it as it is ongoing. Many thanks to the Kansas City denizens who have been working feverishly to get ready for the onslaught, especially Aaron Deacon and moosnsqrl who have spearheaded the beast.

The schedule of events for the 2009 event is:

  • Thursday, July 23, Dinner: Lidia's
  • Thursday, July 23, Cocktails: Manifesto
  • Friday, July 24, Barbecue tour of KC
  • Friday, July 24, Dinner: bluestem
  • Saturday, July 25: The Main Event
  • Sunday, July 26, Breakfast/Brunch: Crum Farm

My knives are sharpened, and I'm hungry!

___________________________________________________________

Topic Recipe Index:


Edited by Chris Hennes (log)

Chris Hennes
Director of Operations
chennes@egullet.org

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I'll report that my luggage is packed. I have two chocolate molds, an infrared thermometer, some milk and some dark chocolate (which is going to suffer a bit in the trunk of the car tomorrow I expect), various scrapers, thai red curry paste, smoked salt and a few clothes.

Can't wait!

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I so wish I could be there - looking forward to savoring vicariously!


"Life is Too Short to Not Play With Your Food" (coined while playing with my food at Lolita).

My blog: Fun Playing With Food

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I can report that my luggage isn't packed yet. :raz: I can report, however, that cooking for the Saturday event is already underway. The reason being that some things just take too much time to do on the premises.

I smoked some pastrami-cured short ribs today. They've got some good "Heartland" bona fides. The farm that raised the beef is within walking distance of my home. The pastrami cure recipe is from Michael Ruhlman (Ohio) and Brian Polcyn (Michigan). The peppercorns and coriander seeds were not Heatrland grown, I'm sorry to say. :wink:

I can't do this entirely in KC due to the time required to cure the beef. I realize that bringing beef to KC is a bit of a coals-to-Newcastle thing. :biggrin: I also want to stress that I AM NOT SETTING MYSELF UP FOR A COMPARISON TO RONNIE'S PASTRAMI!. Sorry for shouting. :wink: I just wanted to make it clear that this isn't a competition (I would lose :laugh: ).

This is grass-fed beef, which means that it has very little marbling (unlike the totally luxurious Wagyu beef Ron used for his pastrami). Also, I don't have a "real" smoker, just one of those gas-fired things with a cast iron box to hold the wood chips.

Nevertheless, I'm happy to offer this up as something to taste early in the evening. This is NOT the "meat course" - that will also be (hopefully) beef ribs, but an entirely different preparation.

Also, I will not be wearing fish pants.

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For continued planning purposes please see the "Plan: Heartland Gathering in KC 23-26 July 2009" topic.

gallery_56799_5925_42.jpggallery_56799_5925_42.jpggallery_56799_5925_42.jpggallery_56799_5925_42.jpggallery_56799_5925_42.jpggallery_56799_5925_42.jpggallery_56799_5925_42.jpggallery_56799_5925_42.jpggallery_56799_5925_42.jpg

The annual Heartland Gathering is this weekend in Kansas City: this is the place to post reports about the event, and read about it as it is ongoing. Many thanks to the Kansas City denizens who have been working feverishly to get ready for the onslaught, especially Aaron Deacon and moosnsqrl who have spearheaded the beast.

The schedule of events for the 2009 event is:

  • Thursday, July 23, Dinner: Lidia's
  • Thursday, July 23, Cocktails: Manifesto
  • Friday, July 24, Barbecue tour of KC
  • Friday, July 24, Dinner: bluestem
  • Saturday, July 25: The Main Event
  • Sunday, July 26, Breakfast/Brunch: Crum Farm

My knives are sharpened, and I'm hungry!

Chris, you forgot my memorial service on Monday! :wink:


Edited by moosnsqrl (log)

Judy Jones aka "moosnsqrl"

Sharing food with another human being is an intimate act that should not be indulged in lightly.

M.F.K. Fisher

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I AM NOT SETTING MYSELF UP FOR A COMPARISON TO RONNIE'S PASTRAMI!. Sorry for shouting. :wink:

If it's italicized, is it still considered shouting? :blink:

I, too, have already begun packing the equipment and ingredients necessary for the dough portion of the focaccia bread. Between moosnsqrl's generous donation of some fresh rosemary from her garden and a bulb of garlic, I should be all set.


Food Blog: Exploring Food My Way: Satisfying The Craving -- Exercising my epicurean muscles by eating my way through everything that is edible.

Flickr: Link To My Account

Twitter: @tnoe27

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Hey, while we're driving around today set your dials to 89.3 and check out The Food Critics on KCUR-FM, one of the local npr stations. They're on from 10-11 e/o Friday and today is the day.

The show is hosted by a KC legend, Walt Bodine, but the anchor is our award-winning food writer Charles Ferruzza, who I find endlessly entertaining.


Judy Jones aka "moosnsqrl"

Sharing food with another human being is an intimate act that should not be indulged in lightly.

M.F.K. Fisher

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Here are the updated directions to Crum's Farm for Sunday brunch.

Take 1-70 West to the KS-7 (224) exit

Turn North (right)

Take the US 24/40 West exit

Travel 3.2 miles to 158th St (County Road 2)

Turn South (left)

Travel 5 miles (you will cross K-32/Linwood Road) to Stillwell Road

Turn West (right)

Travel 1/2 mile to 16211 Stillwell Road (yellow mailbox) on South side of road

Allow 35-40 min from downtown


Judy Jones aka "moosnsqrl"

Sharing food with another human being is an intimate act that should not be indulged in lightly.

M.F.K. Fisher

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Randi, dinner at Lidia's was wonderful, and Manifesto was great as well. I'm uploading some photos now, so I'll have a more detailed report. Many of us were out on the BBQ tour today, so we're just getting back to the computers. You'll be hearing from us soon! :smile:

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I have to confess, when Robert Collins asked if he and his wife could come to bluestem I was tempted to tell him he could have our spots. But it was just the bbq talking.

I've showered, have an iced coffee in my hand, and just got off of the phone from talking to Chef Garrelts. Robert & Wife - you're welcome if Wife (sorry, name-challenged again!) is up for this after her flight. I texted Aaron with the OK as well but he's either repairing lawn mower or (more likely) asleep on the couch.

Anyway, the conversation brought me back to life with promises of wild arugula, chanterelles, blossoms ("all kinds"), watermelon and, of course, tomatoes. The kitchen is psyched about all of this wonderful "materie prime" and so am I.


Judy Jones aka "moosnsqrl"

Sharing food with another human being is an intimate act that should not be indulged in lightly.

M.F.K. Fisher

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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. :smile:

Then I had a Shatto's root beer milk.

I guess we still had a bit of room after all that bbq!

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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.  :smile:

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 :biggrin:


Judy Jones aka "moosnsqrl"

Sharing food with another human being is an intimate act that should not be indulged in lightly.

M.F.K. Fisher

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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.  :smile:

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 :biggrin:

I've got some of their chocolate milk, too (and another kind--I like tasting chocolate milks almost as much as root beers).

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Kris, Jenny and I arrived in time to intercept the barbecue crawl on its second stop, at LC's. I thought the ribs were out of this world: just the right balance of smoke, rub and tasty pork. Based on that sampling I figured we were in for a significant amount of great barbecue consumption, so I paced myself.

In retrospect I wish I'd eaten four times as much at LC's. I thought OK Joe's, while a wonderful spot in a functioning gas station, did not have particularly good meat. Only the plain pulled pork (as opposed to the junked-up sandwich variants) was exceptional. The brisket and ribs were just passable. And at this stop, eating in the nearby park, we got to try some of the Arthur Bryant's ribs and brisket from earlier in the tour. Unimpressive. Profoundly so. Barely any flavor. I give OK Joe's credit for the best side dish of the day, though: the beans with nice bits of meat were superb.

Woodyard was a step back in the right direction. The ribs had excellent smoke. But I think they were slightly undercooked and insufficiently seasoned. The special of the day was hot-smoked salmon. Dry and not flavorful. The creamed corn with cheese was a very good side. I also loved the ambience at Woodyard. It's in a wood yard. Piles and piles of wood all around. Cool place.

Taking a nap before heading to Bluestem.


Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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Shatto Root Beer milk! Oh that's some good stuff......

The pork just went on the smoker, and I am very, very curious to taste the difference between the two different types. The fat cap and texture of the Berkshire is vastly different than the grocery store pork. I put the Berkshire on the lower rack with a remote thermometer in it so that it can cook a little lower and slower, and I won't have to lift the lid too often for inspection. Will see how its looking in about 13 hours or so.....

Ironically, I'll be at Lidia's tonight for my dad's bday.......glad you all had a great time!

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I wrote up a quick review of the barbecue joints we visited today. Please feel free to correct and/or add

Bryant's.18th and Brooklyn. Meh. Ok I guess. Ribs were fine, tender and juicy. Brisket was OK, not much in the way of smoke flavor. Burnt ends were chopped finely and too much sauce, but were tender and pretty good.

LC's Blue Parkway and Sni A Bar. Their burnt ends are the best food on the planet. Ribs were good. Pork was sliced and very good. Brisket was good as well. The out of town people liked this place the best. The beans were a big hit here as well.

Oklahoma Joes. 47th and Mission. Brisket was very very good. Lots of flavor and very tender. Onion rings were a big hit. Pulled pork was smokey and tender, porkey goodness. I had Zman (sliced brisket, provelone, barbebcue sauce, and onion rings). Pretty good sandwich and the onion rings do make it. I still have a cheese/barbecue aversion though.

Woodyard Somewhere on Merriam Drive. I didn't eat much here. I had a bite of salmon that was very good. And 1 rib that had great flavor and subtle smoke. The beans weren't much more than Van Camps. There was some corn that everyone seemed to like a lot. The owner, Frank, came out to talk with everyone and had some great stories to tell. Really a lot of fun and I'll be back when I'm not already loaded up on 'cue.


That's the thing about opposum inerds, they's just as tasty the next day.

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Dinner at Lidia's was a great start to the gathering. It's a big space with interesting decor. We were seated at two long tables - chairs on one side, banquettes on the other.

gallery_12922_6707_142788.jpg

The menu is quite varied. They have a special pasta tasting that several at our table tried, a seasonal menu featuring corn, an extensive wine list, and some very nice desserts.

Quail from the seasonal corn menu:

gallery_12922_6707_35867.jpg

Pork "ossobuco" with barley rissoto:

gallery_12922_6707_198108.jpg

A trio of house-made gelati with with biscotti:

gallery_12922_6707_132415.jpg

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After dinner at Lidia's we walked up the street to Manifesto for cocktails. We started with a sampling several cocktails from the menu. My favorite was the Beautiful Red Bell - gin, bell pepper, lime and mint.

Many of the drinks feature unusual ingredients. Everything is made fresh from scratch, along the lines of VTR in Cleveland or the Violet Hour in Chicago, to name two places visited in recent Gatherings. This is exactly the kind of place I like.

After the first (sample) round, we selected a second round from the menu. I chose the Brothers Perryman, which is a Negroni variant with a touch of Saint Germain in addition to the gin and Campari. Very nice.

gallery_12922_6707_132076.jpg

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My favorite drink from Manifesto was the Smoke 'n Choke.  They smoke their own bourbon - gotta try that when I get home, if I can't talk someone here into trying it first.

What kind of apparatus is required? :wink:


Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

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Having a wonderful time in KC.

Dinner at Lidia's was very nice. Cocktails at Manifesto were absolutely wonderful, especially the bourbon-based Ward & Precinct.

Today's BBQ Tour was a lot of fun. Of the 4 stops, my favorite was LC's. I liked everything there, across the board. The ribs and the burnt ends were both great, with a noticeable amount of sweet smoke that didn't overpower. I loved the texture of these items, especially the ribs, which were barky on the exterior and moist on the interior. The burnt ends were intense and meaty. Both items had a great rub on them. Here are a few shots . . .

lc.01.facade.jpg

LC's BBQ is located at 5800 Blue Pky in Kansas City, MO

lc.02.sign.jpg

Ordering is fairly straightforward

lc.03.ribs.jpg

Spare Ribs, tips on

lc.04.burntends.jpg

Burnt Ends of brisket

lc.05.burntend.jpg

Delectable morsel of briskety goodness

I'm very much looking forward to dinner at bluestem tonight.

=R=


"Hey, hey, careful man! There's a beverage here!" --The Dude, The Big Lebowski

LTHForum.com -- The definitive Chicago-based culinary chat site

ronnie_suburban 'at' yahoo.com

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Hope you all have a wonderful time--you are obviously off to a great start.  I'll be following your adventures from the Pacific Northwest.  Eat more than you can imagine is possible.

David, having been to a few Heartland Gatherings, I can assure you that people eat more than they ever thought possible. I groan, happily, in memory.

And I so wish I could be there. Keep reporting for the Little Match Girl with her nose pressed against the window. And love to all my Heartland buddies.

Ronnie, those are fab pix of Q. Thanks!


Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

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      6th: grilled scallop with black truffle – the main highlight of my meal. The Hokkaido scallop was juicy and tender though not as tasty as the one I had at Les Amis. However, it’s well-enhanced by the sublime and sweet caramelized onion below as well as the pungent winter truffle aroma and flavor on top of it. I liked the onion very much here – a good example how Gunther brought out the essence of its ingredient; possibly the closest one (in terms of ‘deliciousness’) to the Passard’s perfect onion gratin with parmesan that looks deceptively simple
      What makes Gunther’s special is that the talented Belgian chef-owner is capable of generating many different kind of ‘unassuming’ dishes and elevating them to higher level using no more than 3 fresh produce on each plate. It seems modest at times, but actually quite sophisticated. Let me describe a few more dishes I had,
      4th: roasted garlic with onion essence – if I had to pick one dish I like the least, it’s probably the one. The roasted garlic had smooth texture and good smell, well-integrated with mascarpone sauce. However, I found the (garlic) portion was too big. After consuming 2/3 of them, I just swallowed the rest (almost no chewing) so that I wouldn’t be too stuffed and/or dilute my palate for the next dishes
      7th: Char grilled wagyu beef in bordelaise sauce – this was the main course served in a nice portion with a right amount of “fat”. Delicate Japanese beef was generally a safe choice; the chef didn’t do too much and just allowed the natural flavor of high quality wagyu to shine. The sauce and the grilled corn were precisely executed. Nothing wow but it’s hard not to like Japanese beef J
      8th: Truffle parfait – dessert. It’s a soft and light vanilla ice cream served with rich chocolate brownie and topped with aromatic smell induced by the Perigord truffle (having slight peppery taste). I hardly eat dessert with truffle in it. This one was sweet and rather delicious
      There were a couple more dishes I had and you can see/read them on the picture link below. For the meal, I drank 2 glasses of wine. The first glass was 2010 Vincent girardin chassagne-Montrachet; it’s rich and creamy with buttery aromas. The second one was 2009 Black quail Pinot noir; it’s medium bodied with dark berries delicate fragrance and dry finish in slight acidity – a quite refined pinot noir that surprisingly went along nicely with my scallop dish (of course, better with the beef). Oh before I forget, this place only offers one type of bread and butter – to be exact warm mini baguette and salted butter served at room temperature – simple but good; I ate 3 baguettes if not mistaken. The meal ended with a petit four consisting of a green tea macaron and canele – both were fine.
      It was a quiet evening, about half of the restaurant’s capacity was filled. Probably most people were still busy to attend reunion dinner with their friends and colleagues. The dining room decoration was minimalist dominated by dark grey color for the walls (some paintings were hung on them) and medium lighting. This way guests would not feel overwhelmed and the food took center stage. The staffs were polite and helpful without being intrusive. Besides the sommelier, one friendly “Indian” maitre d’ and the greeter, most of restaurants’ FOH staffs were relatively new. Chef Hubrechsen, usually visiting the dining room to greet guests, explained that the staffs turnover at Singapore restaurants were still very high; he even did not have any permanent sous chef assisting him in the kitchen. So the good thing is that it’s almost guaranteed Gunther himself would always be in the kitchen daily to ensure food quality.
      I gave my overall meal experience at Gunther’s nearly 94 pts (a good 2 ¼* by Michelin standard) and it meant about the same level as Shinji by Kanesaka Singapore and Eric Frechon’s Le Bristol, seriously. Another lovely meal, and overall it ranked as the most memorable one I’ve ever had here. Well, there was no bad meal experience at Gunther’s. Hope I can return again sometimes next year, even better if not on my own expenses. Lastly, I prefer this place over Les Amis by a small margin. Check here for pictures, https://picasaweb.google.com/118237905546308956881/GuntherSRestaurantSingapore#
    • By Kerry Beal
      Today we started out with a trip to the college to start getting ourselves set up for tomorrow. Then at 10 am we met at ChocolateFX and started our tour. Of course hair nets are obligatory if you are going to go into a food manufacturing facility!

      Wilma and Art had the small pan set up so that we could pan some raisins.

      Here's Pat (psantucc), with beard appropriately netted, applying some chocolate to the raisins.

      Ava (FrogPrincesse's little one) preparing to add more chocolate, Kyle helping and FrogPrincesse awaiting her turn.

      The fancy packing machine.

      Listening with rapt attention to Wilma explaining the making of ganache truffles in the round silicone molds.
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