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Food Ventures

Barbecue and Much More in Kansas City, Missouri

By Ann Hattes
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Here too are more than 100 barbecue establishments, each with its personal house specialty –  ribs, pork, ham, chicken, mutton, sausage and even fish. KC Barbecue Tours leads a 4-hour bus guided tour on Fridays and Saturdays to famous favorites and a few hidden gems, with participants sampling savory meat and side dishes at each stop, learning tricks of the trade along the way. 

The World Series of Barbecue, American Royal, takes place annually on 20 acres in the Stockyards District of Kansas City. At the 35th event, October 2 – 5, 2014, over 500 teams of pitmasters and backyard grilling enthusiasts will compete in categories of smoked meats, sauces, and sides. Though mainly an “insider’s party” for competitors, with limited opportunity for tourists to sample during the competition, there are many reasons to visit Kansas City any time for barbecue and more!

Kansas City barbecue is always slow-cooked over wood, usually hickory, with the sauce added right before serving. Arthur Bryant’s Barbecue, founded in the 1920s, is one of the top ten barbecue joints in the country according to Zagat.

Here too are more than 100 barbecue establishments, each with its personal house specialty –  ribs, pork, ham, chicken, mutton, sausage and even fish. KC Barbecue Tours leads a 4-hour bus guided tour on Fridays and Saturdays to famous favorites and a few hidden gems, with participants sampling savory meat and side dishes at each stop, learning tricks of the trade along the way. 

Beyond indulging in barbecue, visitors choose to explore the Airline History Museum, the American Jazz Museum, the Arabia Steamboat Museum chronicling the demise and discovery of a sunken 1850s steamboat, and the Hallmark Visitors Center telling the story behind the world’s largest greeting card company. And they become immersed in the sights and sounds of the First World War at the National World War I Museum with its audio and video presentations, recreated trenches, artifacts and special exhibitions.

Still, Kansas City is a destination for foodies, having been recently named “America’s next great culinary destination” by Saveur magazine. Enjoy seasonally fresh ingredients in the ambiance of a 15th century Italian courtyard, the Rozzelle Court Restaurant at the Nelson-Atkins Museum of Art. Dine on prime steak and fresh seafood in the grandeur of Pierpoint’s at Union Station, the second largest working train station in the country and celebrating its 100th anniversary in October 2014. Pierpont’s, named after railroad baron John Pierpont Morgan, occupies space which originally housed the women’s smoking room and waiting area for women and children. The American Restaurant serving New American fare sits atop Hallmark Cards’ world headquarters with one of the best views in town.

For contemporary German cuisine, it’s the hip eatery Affare where the James Beard Foundation’s 2013 semi-finalist for “Best Chef: Midwest” Martin Heuser features international offerings such as snail cream soup, pretzel/crawfish dumplings and, of course, wiener schnitzel. Starker’s Restaurant, a favorite among locals, serves a broad menu featuring the best of local farm fresh products. For upscale comfort food it’s the gastropub Gram & Dun where special attention is paid to food and libation pairings.

The intimate dining room of Bluestem is home to Progressive American cuisine focusing on seasonal products, an ever-changing menu and local ingredients. At the helm of this most talked-about restaurant is Executive Chef Colby Garrelts, a Food & Wine Best New Chefs and the 2013 winner of James Beard’s “Best Chef: Midwest” Award.

Colby and his wife Megan, a highly respected executive pastry chef, offer their culinary techniques in a seasonal cookbook, Bluestem, The Cookbook (Andrews McMeel Publishing). Try his Roasted Pork with Sweet and Sour Peaches.

When celebrating Independence Day and other occasions with family and friends this year, choose Salute American, a premium vodka spirit with soul that donates $1 for every bottle sold to veterans’ charities.

“Salute American is more than a name – it’s our mission,” said Pete Kelly, CEO-founder, Better Brands Beverage Co. Since the launch of Salute American, Better Brands Beverage Co. has donated more than $60,000 to veteran’s charities, including: The National Veterans of Foreign Wars Foundation (VFW); Veteran’s Farm through Work Vessels for Veterans; Farmer Veteran Coalition; Homes for Our Troops; Wish for our Heroes; and Greater St. Louis Honor Flight.


 

Roasted Pork with Sweet and Sour Peaches

Serves 4

 

Sweet and Sour Peaches

2 tablespoons grapeseed oil

4 firm but ripe peaches, halved and pitted

2 young onion bulbs (or small white onions), sliced ½ inch thick

2 scallions, halved lengthwise

1 & ½ cups bourbon

1 cup freshly squeezed orange juice

¾ cup sherry vinegar

½ cup Madeira

½ cup honey

1 tablespoon freshly ground black pepper

5 cardamom pods

 

Pork

2 tablespoons salt

1 tablespoon brown sugar

½ teaspoon freshly ground black pepper

½ teaspoon chili powder

1/8 teaspoon paprika

½ teaspoon garlic salt

2 tablespoons grape seed oil

4 double-cut pork loin chops, attached in rack form and trussed

 

Make the sweet and sour glaze. Bring the bourbon, orange juice, vinegar, Madeira, honey, pepper, and cardamom to a simmer in a large saucepan over high heat. Lower the heat to medium to maintain a gentle simmer and reduce the sauce until it is thick and syrupy, about 1 hour.

Cook the pork. Preheat the oven to 425 degrees F. Combine the salt, brown sugar, pepper, chili powder, paprika, and garlic salt in a small bowl. Rub the seasoning mix over the pork, coating the meat generously with all of it. Heat the grapeseed oil in a large skillet over high heat. When the oil begins to shimmer, brown the rack of pork, turning the meat often to prevent the rub from burning. Place the browned rack of pork, with the bones pointing upward, on a rack set over a roasting pan. Roast the meat in the oven for 25 minutes for a slightly pink interior. Let the meat rest for at least 15 minutes.

Cook the peaches and onions. Heat the oil in a large skillet over medium-low heat. Place the peaches, onion slices, and scallions, cut side down, in the skillet. Griddle them until the peaches and onions caramelize and the scallions have just begun to soften turning the onions and scallions as needed, about 20 minutes. Remove the skillet from the heat and transfer the peaches, onions, and scallions to a plate.

Glaze the peaches and onions. Bring the reduced sauce to a gently simmer in a large skillet over medium-high heat. Add the peaches and onions, but not the scallions, and let them cook in the sauce which should thicken and bubble, for a couple of minutes. Turn the onions and peaches over to coat them with the saucy glaze.

To serve: Cut the pork rack into 4 equal-size “chops.” Transfer the glazed peaches, onions, and scallions from the skillet to 4 plates. Drizzle some of the syrup over and around them. Serve them with the pork chops.

 

Ann Hattes has over 25 years experience writing about both travel and food for publications both in the US and internationally. A senior living in Wisconsin, she’s a member of the International Food, Wine and Travel Writers Association and the Midwest Travel Writers Association.

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