by Pete Dulin | Mar 1, 2015 | Blog
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...
by Pete Dulin | Feb 17, 2015 | Blog, Photography
by Pete Dulin | Jan 1, 2015 | Blog, Photography, Raw Material
The vivid color and shape of this purple and green savoy cabbage looks alien as if frilly jaws are poised to snap open and seize a meal. This winter cabbage is as delicious to eat as it is to look at aesthetically. Milder and sweeter than red and green cabbage, savoy...
by Pete Dulin | Jul 3, 2014 | Blog
I knew that a Saturday morning ride-along with Jerry Fisher would cost me. I just didn’t know how much. I pulled up to the Parkville Farmer’s Market early Saturday morning. Smooth as Antonio Banderas as a charity fundraiser, I made my way past the produce stands and...
by Pete Dulin | Feb 26, 2014 | Blog
We made ourselves hungry talking about hickory-smoked bacon en route to Burgers’ Smokehouse in California, Missouri. Dave Crum, general manager for Arrowhead Specialty Meats and former chef de cuisine at bluestem, drove while Chef Howard Hanna of The Rieger rode...
by Pete Dulin | Jan 30, 2014 | Blog
I sat a table with six other people and prepared to put on a blindfold. In moments, I would attempt to eat a three-course meal without the aid of sight. This exercise was a simulation of what 300 guests will encounter at Dining in the Dark, an event on February 27...
by Pete Dulin | Dec 22, 2013 | Blog
When I learned about a death in the family, I immediately agreed to cook dinner for them that night. The family wasn’t mine or Pam’s, but someone she knew. Cooking a meal was something I could do to help in a time of need. “Anything that...
by Pete Dulin | Dec 19, 2013 | Blog
Food writer Jonathan Bender, who recently launched Recommended Daily, posted the following question on his food-based site: Is Kansas City an Up-and-Coming Foodie City? The question and post was prompted by Chef Graham Elliot’s statement in Forbes that Kansas...
by Pete Dulin | Dec 11, 2013 | Blog, Interviews and Profiles
Executive Chef Michael Corvino brought a starter of cauliflower-infused panna cotta accompanied by a spoonful of osetra caviar, carefully arranged into a tiny cluster of black pearls, to my table at The American Restaurant. Moments earlier, I watched him assemble this...
by Pete Dulin | Aug 25, 2013 | Blog, Photography
German chocolate cake – a modern presentation. Story 3931 W. 69th Terrace Prairie Village, KS 66208 storykc.com
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