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All posts for the month October, 2010

Hen-House-Holiday-logoHOWTO: Food and Wine Pairing

Okay, so as I mentioned earlier in the week, this Friday (Nov. 5th), I will be doing a showcase on pairing wine (and beer) and food at the Hen House Holiday Celebration.  I already have my pairings, featuring some pretty amazing drinks with some equally amazing wines, beers, cheeses, fruits, and brats (yes, brats.)

Right off the bat, I hope that gets you all a little excited to come down to the Hen House Holiday Celebration.  If not, we’ve also got Chef Holli Ugalde, Richard Simmons, dog acrobatics, hijinks and antics with Chef Jasper Mirabile (whose restaurant beat out both Olive Garden and Fazoli’s as best Italian in KC), a local chef competition (which I am judging…boo yeah!), and more food samples that you can shake ten sticks at.

But if that’s not enough, then come get your questions answers about food and liquor pairings.  I’ve got an hour… I would love to answer your questions.  So, if you decide to come down, feel free to bring your questions.

But wait…there’s more.

Want to Win Tickets?

Good…then leave me a food and wine pairing question below.  I’ll select three winners at random on Wednesday night at 9 Central time.  Those three questioners will get a pair of tickets to come down and experience the Holiday Celebration for themselves.  So get your questions ready and come hungry!

Oh, and find me and say hi.  I’ll be the one chowing down on free samples.  Enjoy!

Hen House Holiday Celebration

Hey everyone, next week, November 5th-7th Kansas City’s locally owned Hen House Markets are featuring their annual Hen House Holiday Celebration.

Basically, Hen House is going to take over the Overland Park Convention Center and feature 3 days of food, fun, wine, food, activities, food and celebrities.  Lots of really cool celebrities like Chef Holli Ugalde and her line of balsamic vinegars, Sweating to the Oldies’ Richard Simmons, a local Iron Chef competition, Chef Jasper Mirabile and world renowned food writer Chris Perrin.  (That’s me…)

Food and Wine Pairings

My showcase will be on Friday at 4:00 and I’ll be talking about pairing food and wine.  I’m pretty stoked that I get to follow Richard Simmons since he’ll make them sweat and get hungry and then I’ll get everyone nice and tipsy!

Did I say that outloud?

Anyway, I’ll be posting more about the celebration and my recipes as the day gets closer.  But for now, mark your calendars for the 5-7th to go to the Holiday Celebration.  There are different events/shows/activities every day.  No two will be the same.  Oh, and come hungry.  The number of samples are outrageous.

Enjoy!

4185794590_9082f2d61e_m#GoJunkFood Are You Ready for Fish and Chips?

I look over at that picture and I think that is what fish and chips is supposed to look like.  The fish is golden brown and has the little crispy pieces of batter on it.  The fries maybe a bit too thick, but you know, whatever, it’s cool.  The pea puree…well, that’s just out of place in a dish composed of fried food, but it’s a picture from an English pub so we’ll let it slide.

With that in mind, it’s #GoJunkFood time!  Welcome to another installation of everyone’s favorite Twitter hashtag where awesome food writers like myself get together and blog about something ridiculously unhealthy for you.  Like today’s fish and chips!

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buffalowingsaucecheese#LetsLunch Buffalo Chicken Grilled Cheese with Confit Chicken

Okay, this is some bonus #LetsLunch coverage.  I liked my previous post, but I wasn’t sure it featured the creativity that #LetsLunch deserves.  Plus, I had more time than I thought I would (yes, I am just as surprised as you are) and when you do a Twitter/blogging/food writing event like #LetsLunch, you’re in elite company and you better bring your A game.  (And by you I mean me.)

So, I thought I’d throw together a little grilled cheese sandwich magic by one of my favorite foods in the world: buffalo wings.  We’ll get the party started with buffalo wing cheese (see above), but this sandwich needs more than just wing sauce cheese, it  needs some chicken.  And since this is #LetsLunch, I figure we might as well guild the lily a bit and use confited chicken wings which take a little while to make, but they are so good.

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3924394749_baa3bb2d35_m#LetsLunch Grilled Colby Jack, Black Forest Ham, and Pickles

…and we’re back!  It’s time for another #LetsLunch!

(Quick review: #LetsLunch is where a group of food writers get together and we write about … lunch.  But not just any lunch.  This month we’re talking about the ooey-ist, gooey-ist, cheesiest grilled cheese sandwiches around.)

There’s only one poblem… I am NOT the world’s biggest grilled cheese fan.  I think it’s a texture thing.  I want my sandwich to have a little heft when I bite in.   So, if  may be permitted, there might be a little meat snuck in my grilled cheese.  And some pickles.  I am a big pickle fan and I really enjoy them even more when they’re cold and stacked on hot grilled cheese.  They are great for contrasts in texture and  in temperature.

Ready to eat?

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jaspers_cheers From HenHouse.com…or announcing the Jasper’s Restaurant Applecello Experience!

Fall is here again.  Which means that apples are in season and, more importantly, Jasper’s Restaurant is making applecello.  What, you may ask, is applecello?  Well, you may have heard of limoncello, the citrusy Italian liqueur, made from lemons, lemon rind, and liquor.   Well, applecello is that, but made from fresh, local, in-season apples.  (And maybe a hint of cinnamon?)

It’s so smooth.  So good.  And now it’s a culinary superstar.

The Jasper’s Applecello Experience

Why a superstar?  Well, Chef Jasper Mirabile is at it again.  On Monday, October 18th, Chef Jasper will offer up a multi-course meal with applecello as a star.  I haven’t been given an advance look at the menu, but I can make a few educated guesses.

  • There will be a cocktail that elevates the applecello above even its current lofty perch
  • Meadowlark Acres will be providing delcious breads
  • There will be an opening appetizer… maybe an amazing applecello soup?
  • I see an applecello pasta in my crystal ball
  • A main course (chicken maybe? or pork)
  • Finally, there will be some dessert made out applecello which will be sweet, rich, and  full of delicious apple flavor.

In other words, find $45.00, call Jasper’s (816) 941-6600 and reserve your place.  Now!

Enjoy!

The image to the right is before the lid goes on…

Caramelized OnionsOkay, welcome back to the caramelized onion and bacon show.  I know it’s taken a little time for me to get back to posting, sorry about that!

First, a point of order.  I have the after picture of the spread in my camera.  However, the camera asked to borrow the keys and is out with friends right now.  When it gets back, I’ll get the final picture uploaded.

However, in the meantime, you can go to YouTube and watch me make it.  But, there is one thing I didn’t provide: the recipe.

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