Kansas Craft Beer Week Book Giveaway

Kansas Craft Beer Week Book Giveaway

In honor of Kansas Craft Beer Week, March 30-April 5, 2015, author Pete Dulin will give away one (1) signed copy of KC Ale Trail to a randomly selected new subscriber to his weekly email newsletter that launches next week. New subscribers between March 26-April 5 are...

Radio Interview: The Food Radio Show

Tune in on Friday, March 26 from 12:20–1 PM while I chat with BBQ Jones and BBQ Al, hosts of The Food Radio Show on KCXL, 1140 AM and 102.9 FM. I’ll chat about KC Ale Trail and local craft breweries and beer just in time for the start of baseball, grilling and...
Springtime Seaweed Salad

Springtime Seaweed Salad

Springtime dishes call for more color and lighter, cleaner flavors. This dish relies heavily on both to let the ingredients shine in taste and appearance. I found ito-wakame dried seaweed at 888 International Market while shopping and knew I would use it as the basis...
Chefs Dave Crum and Patrick Ryan

Chefs Dave Crum and Patrick Ryan

Chefs Dave Crum and Patrick Ryan prepared a multi-course meal, using produce from Crum’s Heirlooms Farm, Rancho Gordo beans and locally-sourced pork, on June 9, 2011 for guest of honor Steve Sando. He owns Rancho Gordo, a California company that specializes in...
Chef Ryan Sneed, KC Hopps

Chef Ryan Sneed, KC Hopps

I wrote about Executive Chef Ryan Sneed of KC Hopps, a restaurant management group that owns 14 upscale-casual restaurants including Barley’s Brewhaus and The Blue Moose Bar & Grill in the greater Kansas City metro, for Recommended Daily as part of a 2015 KC...
Colorful Flavors at Awaze

Colorful Flavors at Awaze

Expertly spiced and seasoned food from other cultures, such as the Ethiopian and Caribbean cuisine at Awaze (3415 Main Street), always make me rethink the possibilities of ingredients. Spices, herbs and sauces are the equivalent of colors in an artist’s palette....
Whiting and Foraging

Whiting and Foraging

Canning, pickling, freezing and smoking food are all ways to preserve the essence of fruit, vegetables, herbs, meat and fish to enjoy during winter when fresh ingredients are scarce. But what about foraging in the winter months? If you could forage in your yard or...
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