Green Dirt Farm’s Cheese Appreciation Event tickets on sale Tuesday
Why stop at pairing cheese with wine? Tickets go on sale tomorrow at 9 a.m. for this season of Green Dirt Farm’s cheese appreciation…
Eats
Feed Me Creative reveals the secret to a great cookie recipe
Jeff Akin and Emily Farris ran their food blog Feed Me KC for the better part of two years — writing about the dining…
Hombre Beef Jerky has returned to the planet
Hombre Beef Jerky has returned. After a three-and-a-half year absence, the Pyle Meat Co. is back in the smoked meat business and their beef…
Is beef bacon the new bacon?
For the past several years, humankind has been in search of the perfect bacon dish. Now, bacon itself may be getting a makeover. Schmacon…
Oklahoma Joe’s Soft Shell Crab Po’ Boy is back on Fridays
How about some South for your mouth? The soft shell crab Po’ Boy ($9.99 with a side) is back at Oklahoma Joe’s. The special,…
Slate picks an official meat for each state. Let’s Discuss.
In a beautifully titled infographic, “The United Steaks of America,” Slate has decided to lay out the official meat for each state. It’s a…
Meat pies, more taps & beef jerky are all on deck at Sporting Park
I believe. I believe that. I believe that you will eat. Sporting Kansas City’s home opener is tomorrow and with a new season comes…
The Bite is Carlos Mortera’s love letter to sandwiches
David Chang needed a 30-minute show to take you inside the mind of a chef. But it will only take a few moments to…
L’Ecole Culinaire is now serving lunch Wednesdays & Thursdays
Nine months after opening on the Plaza, L’Ecole Culinaire (310 Ward Parkway) is opening its kitchen to the public. The cooking school launched its…
Pork tenderloin sliders will debut at The Rieger’s new happy hour
You know what they say in restaurants: when one lunch service ends, another happy hour opens. The Rieger Hotel Grill & Exchange (1924 Main…