Boozy Botanicals Mixes Up Syrups for Local Flavor
Cheryl Watt wanted a simple process to make craft cocktails with bold flavor at home. No exotic ingredients, expensive spirits and liqueurs with limited…
The Price is Right at Bob Wasabi
Bob Shin, 65, better known as Bob Wasabi to sushi and sashimi connoisseurs across the United States, sits down in the dining room of…
On the Menu: Taylor Bay Scallops, Langoustines and Spanish Octopus at Jarocho
Mexican Gulf Coast-influenced seafood restaurant Jarocho Pescados y Mariscos (719 Kansas Ave, Kansas City, Kansas) turns one-year-old this week. Proprietor Carlos Falcon has introduced…
Kansas City is getting a host of craft beer collaborations
Good things happen when folks work together. In the midst of Kansas City’s microbrew explosions, there are a host of new craft beer collaborations…
Of the Earth Farm Distillery Brings fruit-based Spirits to Market
Jim Pierce and Sarah Burnett Pierce, the farmers and distillers behind Of the Earth Farm Distillery, wasted no time when they saw an opportunity…
On the Menu: Fairytale Eggplant and Hakurei Turnip at Novel
On the Menu explores different ingredients used by chefs that may be unfamiliar to diners and cooks at home. Ever see an ingredient on…
NKC Dog is totally tubular
North Kansas City is steadily becoming a destination for great local eats. NKC Dog (101 Armour Road) is a welcome addition to an area…
Meet Gochujang. Born With Seoul, Raised in Prairie Village.
Note: Born With Seoul is one of the more than 100 vendors — everything from Charlie Hustle’s t-shirts to Green Dirt Farm’s sheep’s cheese — who…
Nick and Leslie Goellner Come Full Circle to Open Restaurant in KC [Part II]
Editor’s Note: This is a story in two parts. The first part of the piece on Nick and Leslie Goellner ran yesterday (click here to…
Nick and Leslie Goellner Come Full Circle to Open Restaurant in KC [Part I]
Nick and Leslie Goellner, formerly with The Rieger, have returned to Kansas City in recent weeks with plans to eventually open a restaurant. The…