Fall in Kansas City!!
Don’t you just love fall in Kansas City? You know it is here that morning you wake up and the sound of the breeze through the trees is crisp and almost musical. There is that subtle excitement of pulling out the boots and sweaters and putting away the shorts and flip flops. We also feel the excitement here in the kitchen. We can put away the summer menus until next year and pull out our fall menus. Gazpacho soup shooters are replaced with Roasted Butternut Squash soup shooters.
This last weekend we had a wedding reception at the Arts Incubator and our Bride and Groom were not only excited about working closely with us to customize their menu to reflect their personalities, but were eager to challenge us to prepare their menu with only local product. We love a challenge!
We set out to find a farmer who could supply us with the meat we needed. We needed duck for their Sweet Potato Crisp with Local Maple Glazed Duck and Pomegranate Syrup. We needed pork for their Pulled Pork Sandwiches (the pork was braised in Apple Cider scented with cinnamon and caramelized onions). And we needed beef for their Gnocchi with Braised Short Rib Ragout with Organic Tomatoes, Pancetta, and Caramelized Onions.
So we packed the crew up for a field trip and headed out to the Bryant Family Farms in Leavenworth County. What a treat for everyone. There are goats and chickens everywhere. They pride themselves on raising their cows, pigs, chickens, and turkeys free of hormones and antibiotics. They are grass fed and pasture raised. You can also purchase goat’s milk on the farm. We encourage everyone to check out Bryant Family Farms!
The party was fantastic. We were stopped frequently to hear how fabulous the food was. This is the kind of event that makes us shine. We shared in the same “buy local” philosophy that our client believed. They challenged us with the menu and we believe we were able to customize a one of a kind food experience that played a major part in a very successful party.

Bryant Family Farm pulled pork sandwiches with a fig compote.

Pumpkin Cheesecake Tarlets with Port Soaked Figs

Warm Spicy Tomato dip Topped with Goat Cheese and served with Garlic Crostini

Chicken coop at Bryant Family Farm

Roberts' family at the farm.