Author: Pete Dulin
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Sofia Perez: What Constitutes Good Food Writing?
What constitutes good food writing? As a food writer for several publications, and as someone with some professional cooking experience, I’ve been thinking about this topic recently. I have invited several food writers such as Sofia Perez, editor-at-large for Saveur, to share their thoughts in this limited-run series of posts. It seems like everyone is…
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Jason Burton, Beverage Marketer at The Lab
Jason Burton has built a career around his knowledge of beverages from fine spirits to craft beers, from single-origin coffee to cocktail trends. His firm The Lab is behind the original recipes at frozen cocktail purveyor Snow and Company as well as the multi-city event dubbed the Caffeine Crawl.
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Feast of Saint Joseph at Anthony’s
Last Sunday I headed to Anthony’s Restaurant and Lounge to shoot a photograph for an upcoming recipe that will be posted on www.kcoriginals.com beginning in April 2012. Anthony Spino, a tall gregarious guy with shaggy hair, full beard, and contagious smile, greeted me when I entered the restaurant located at 701 Grand. As the manager,…
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Rancho Gordo Heirloom Yellow Eye Beans
I am enchanted by these Rancho Gordo Heirloom Yellow Eye Beans that I bought at The Better Cheddar on the Plaza. I was first introduced to Rancho Gordo beans last summer when Tony Glamcevski, event and tour manager at Green Dirt Farm (read about my visit), and artist/curator Marcus Cain hosted a dinner in their…
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Home in the Northland Fueling Growth at Gary Crossley Ford
Todd and Ryan Crossley Build on Their Father’s Legacy: Fueling Growth at Gary Crossley Ford Home in the Northland, February/March 2012 Words: Pete Dulin | Photos: Brad Austin Brothers Todd, 38, and Ryan, 34, have similar facial features and eyes. Physically, they maintain a muscular build from their days as athletes at Liberty High School.…
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A Thirst for Tea Knowledge Leads to Asia
January 31, 2012 – PETE DULIN, Special to The Star. Two Kansas City tea entrepreneurs travel to Asia to steep themselves in ways to grow, process and serve an ancient beverage.
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KC Supper Club Samoan Dinner at The Rieger
Last night the Kansas City Supper Club convened for an event organized by Winifred Wright at The Rieger Hotel Grill and Exchange, where Chef Howard Hanna prepared a Samoan meal. Nearly forty food lovers gathered for this feast featuring dishes representative of the chef’s heritage and culture. I didn’t copy down the traditional names for…
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KC Magazine January 2012 Annual Food Issue/Comfort Food
The act of eating food for comfort is a means to an end—gaining strength and hope or finding relief, solace or well-being. That’s a lot to ask from a slice of Grandma’s apple pie. Yet, we crave certain foods in moments of need or when we want to recapture a feeling or memory. Comfort food…