IN Kansas City April 2024

EXCLUSIVE Q+A WITH

TECH

N9NE

COCKTAILS & CUISINE

19 OF KC’S BEST DISHES AND DRINKS TO TRY RIGHT NOW

CHEVRON COLLECTION

Spring Design Sale

Featuring SAVINGS up to 45% OFF through April 29th

Beautiful rooms tell a story filled with tones, textures, and personal touches that invite you and your guests to experience a tranquil, laid-back elegance.

And during our Spring Design Sale, your beautiful story is unfolding. For every room and every style, let’s get started today at Kansas City’s original Seville Home.

Your April Savings Include:

• 45% OFF Massoud

• 45% OFF Paul Robert

• 40% OFF Bernhardt Interiors Boutique

• In-stock and custom orders included

Beautifully Refined

All Luxury Outdoor up to 40% OFF through April 29th

Only the finest makers are invited into Seville Home’s luxury outdoor collection.  Each represents the best in stunning design and unparalleled durability.

We believe luxury outdoor living is achieved by blending beautiful interior-inspired design and comfort with outdoor-ready livability.  And that’s exactly what you’ll find at Seville Home’s expanded Luxury Outdoor Gallery.

Now offered at up to 40% OFF:

Summer Classics • Bernhardt Exteriors • Brown Jordan

Michael Weiss for Vanguard • Tommy Bahama by Lexington

In-stock and custom orders included

Your

The Floral & Art Event of the Year

ART OF THE ARRANGEMENT

OPENING RECEPTION

Leawood Fine Art Gallery

Discover the unique talents of renowned

Thursday, April 11

6-9 PM

Exhibition will be on display until April 25

who have masterfully crafted stunning arrangements featuring boats and

elements. From delicate floral compositions to breathtaking maritime scenes by international artist Heather L. Lowe, this event promises to be a feast for the senses.

TICKETS ON SALE NOW!!!

Be a part of this volunteer led organization to raise funds for Kansas City’s uninsured/underinsured men and women cancer patients.

• Become a sponsor of the event

• Donate to the event/organization

• Purchase event tickets

• Donate items for auction packages

Funds go to programs for uninsured& underinsuredcancer patients at the University of Kansas Health System, University Health Services, Verda’s Place at Sarah Cannon, Cancer Action, Liberty Hospital Breast Care, Samuel U. Rodgers Health Centerfor Free Mammogram Screenings.

JOIN US FOR OUR ANNUAL FASHION FUNDRAISER EVENT in our new location…. APRIL 19, 2024 –6:00 p.m. GRAND BALLROOM DOWNTOWN KC

Meet KC Chiefs Super Bowl players, KC Chiefs Ambassadors, KC Royals Alumni, and our men & women survivors on the runway celebrating their journey and triumph over cancer.

Learn more and to purchase tickets go to BRACOUTUREKC.COM

54

The internationally famous rapper talks about why he still lives in Kansas City, growing up in the projects, and his upcoming collaboration with the Kansas City

On the cover The grilled Spanish octopus with green garbanzo hummus, chicory salad, kalamata olives, and chickpeas from The Antler Room. Photo by Anna Petrow

Zim’s Edit

Curated

Even a casual browse of national design magazines reveals Kansas City’s claim to some of the nation’s most talented makers for bespoke home objects and designs.

ZIM LOY | EDITORI EF

Vol. 7 | No. 4

APRIL 2024

Editor In Chief Zim Loy

ROBYN NICHOLS

Art Director Alice Govert Bryan

Contributing Writers

Judith Fertig, Merrily Jackson, Cindy Hoedel, Cody Hogan, Damian Lair, Patricia O’Dell, Liz Schroeder, Jenny Vergara

Contributing Photographers

Corie English, Laura Kackley, Aaron Leimkuehler, Ben McBee, Anna Petro, Nate Sheets, Darryl Woods

Publisher Michelle Jolles

The gold and silversmith artist has been featured in many national magazines and some of her work is in the Smithsonian Museum – Cooper Hewitt. I remember discovering Robyn in a Meredith’s Traditional Home magazine story that featured a pair of exquisitely designed salad servers. Her elegant pieces transform precious metals into the beauty of nature. robynnichols.com

PORTER

TELEO

MATT CASTILLEJA

It would be easier to list magazines that haven’t featured Porter Teleo wallcovering than those that have—from Architectural Digest to Australian Vogue. Sharp eyes even spied it in the reboot of Frasier as a prominent note in Dr. Frasier Crane’s Boston condo. Launched by co-owners Bridgett Cochran and Kelly Porter, the handmade wallcoverings and textiles bridge ne art and high design. porterteleo.com

Elle Décor featured a

A recent issue of meticulously crafted co ee table designed by Matt. Just ten or so years ago, he was an unpaid intern for one of KC’s most valued cabinet makers. After his mentor retired, Matt honed his own traditional furniture-making techniques to develop contemporary leaning, classically based pieces made with metal, stone, and wood. Now he supervises a team of talented craftspeople. His work is available through exclusive showrooms throughout the US and will be available locally at Blackbird Collection in the Crossroads when it opens this month. mattcastilleja.com

Media Director Brittany Coale

Senior Media Consultants

Katie Delzer, Nicole Kube, Krista Markley, Josie Rawlings

Business Consultant Chad Parkhurst

Newsstand Consultant

Joe J. Luca, JK Associates 816-213-4101, jkassoc.net

Editorial Questions: zloy@inkansascity.com

Advertising Questions: bcoale@inkansascity.com

Distribution Questions: mjolles@inkansascity.com

Magazine Subscriptions:

Mail: IN Kansas City Subscriptions PO Box 292374, Kettering, OH 45429 Phone: 888-881-5861

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118 Southwest Blvd., 2nd Floor Kansas City, MO 64108 816-768-8300 | inkansascity.com

Annual Subscriptions are $19.95

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Hungry? Try out a new, local eatery tonight!

ENTER TO WIN

ArtPop—it’s an opportunity to find the perfect piece of art for your home and have a rollicking good time, too! e biggest party of the year is back at the Kansas City Art Institute on May 2. Don’t miss this patrons’ event where the campus is transformed into a thrilling festival, with outdoor art installations, student performers, music, and curated bites and cocktails. Experience a progressive party as you explore the studios, meet students and faculty, and view and purchase student work. Enter to win 2 tickets at inkansascity.com/the-magazine/enterto-win. Drawing will be held on April 24.

How does your garden grow? It’s spring, and now’s the time to visit local nurseries to see what’s new this year and what’s a must-have to grow in your garden (whether ower or vegetable—or both). And don’t forget the garden gear, too. From terracotta pots to tarragon, nd our list of local garden centers on inkansascity.com

Immersed in art. What would it be like to stay overnight in a room reminiscent of your favorite painting? Well, 21C Hotel in Kansas City has partnered with beloved artist Patty Carroll to create e Panther Room, an enchanting blend of immersive art installation and hotel room that is open to the public. Inspired by Carroll’s photograph, Panther, from the series titled Anonymous Women, Domestic Demise, the space provides a one-of-a-kind, thought-provoking stay. INKC contributor Liz Schroeder reports on her personal guest experience at inkansascity.com.

FOLLOW US

FACEBOOK @inkansascitymagazine

From happy hours to the local restaurant scene, we’ve got the city’s most comprehensive dining guide. Check it out at inkansascity.com/eatdrink/dining-guide.

Teacher’s aide. Most of us are aware that teacher morale is not at its highest right now. A local nonpro t, PrincipalsConnect, addresses many issues facing local education, but one of its most popular programs is redoing teacher lounges at area schools.

INSTAGRAM @inkansascitymag

And this month, they’re going big.

It’s Border Star Elementary’s 100th anniversary. It’s the same for JE Dunn. So JE Dunn is partnering with PrincipalsConnect to renovate the teacher’s work space at Border Star. ey’re working with HGTV Design Star winner Jennifer Bertrand, and the plan is to have a big reveal when the teachers return on April 1. Read the story and check out the video and photos of the completed reno on inkansascity.com

TIKTOK @inkansascitymagazine

April showers Amazingbring flowers

This Month IN KC

April

WHERE YOU NEED TO BE AND WHAT YOU NEED TO SEE

KC Design Week

April 18 – 27

18th and Vine Jazz Festival

April 17 – 19

kcdesignweek.org

Gem Theater

mcckc.edu/events/jazz-festival.aspx

Informed. Connected. Inspired. Kansas City’s thriving design community celebrates creativity in the metro every April. Twenty- ve events are packed into the week, and eight of them are free. is collaborative experience covers a multitude of design disciplines, from architecture to urban environments. If you’re a design professional, it’s a must; if you’re interested in the impact of design in our community, it’s a must, too. Here are a few of the events you might want to consider:

April 19, 5:30 – 8:30 p.m. Open Studio Night Tour several Kansas City design rms that have opened their doors for the evening. Free

April 20, 1 – 4 p.m. Homes by Architects Tour Explore four area homes designed by local architects and learn about their unique details from the people who designed them. $40 in advance, $50 at the door.

April 24, 8:30 – 10 a.m. The Art of Color Several of Kansas City’s top designers discuss the transformative power of color in designing projects with impactful palettes. $12 in advance, $15 at the door.

Check out the website for the complete list of talks, tours, and events.

All that jazz. In a city built around the history of jazz, we like to celebrate the jazz icons who came from Kansas City and the ones who are up and coming. e American Jazz Museum and Metropolitan Community College has invited local college, high school, and middle school students to participate in a three-day jazz festival where students perform in a non-competitive environment while learning about Kansas City’s jazz history. Members of the public can attend the festival for free, with back-to-back performances from 8 a.m. to 5 p.m. Middle school, high school, and college jazz ensembles will take the stage every half hour.

Bra Couture

April 19

The Grand Ballroom

KC Convention Center bracouturekc.com

and who face limited to no choices for their cancer care.

It’s not about the bra. It’s about the bravado of a cancer survivor to walk a 120-foot runway and the survival journey it represents. Funds raised by the event go into our community to help men, women, and children challenged with any kind of cancer, and who face limited to no choices for their cancer care.

e annual event is a unique and fun auction and runway show featuring cancer survivors modeling eclectic couture fashion designs to celebrate their triumph over cancer.

For Kansas City’s most comprehensive calendar of events, go to inkansascity.com/events

APRIL SPOTLIGHT

A Few Points of Restaurant Etiquette

by Merrily Jackson photo by Corie English

OUR MAVEN OF ENTERTAINING GIVES A REFRESHER ON HOW TO BE A STELLAR RESTAURANT GUEST

You’ve probably had an experience similar to one I had on a recent Saturday night. I was dining with a friend at a restaurant. A group of customers entered, were seated and quickly became so loud that at surrounding tables, perfect strangers made startled eye contact. Don’t get me wrong: it’s great to see people having a marvelous time, but these women were shrieking like kindergartners and sounded like ten people, not five. It would have been comical, but my friend and I kept having to repeat ourselves because we couldn’t hear each other talk.

Voices carry, some more than others. We need to keep ours at a moderate level. That is my first point of suggested behavior at restaurants.

BUT FIRST, A WORD ABOUT RESTAURANT DINING

If the pandemic taught us anything, it is how wonderful yet fragile is a restaurant. We had taken for granted they would always be here—soothing places open solely for us to be taken care of, a remedy for hunger and our need to socialize. Joni Mitchell, when she sang “you don’t know what you got ‘til it’s gone” was probably not talking about the fabulous restaurant at Webster House, an early victim of the

Merrily Jackson at Farina.

Entertaining IN KC

My Very Favorite Restaurant Dish

IF I HAD TO PICK one from all the menu items I have ever enjoyed in Kansas City restaurants, it would be this appetizer from Farina. It is a staple on their menu.

BURRATA AND OSETRA CAVIAR

From the cookbook Farina by Michael Smith. Serves two

1 large ripe heirloom tomato

1 teaspoon fleur de sel (or any quality garnishing salt), divided

1 2-ounce burrata boule

1-2 ounces Osetra caviar (or splurge on what you can afford)

1 tablespoon fresh chives, minced High-quality extra-virgin olive oil, for drizzling

Remove tomato stem and discard. Cut two half-inch-thick slices from the tomato. Place tomato slices in the center of an appetizer plate and sprinkle with half the fleur de sel. Drain burrata on a paper towel and discard the whey water. Cut burrata in half and put each piece on a tomato slice, cut side up. Sprinkle with remaining fleur de sel. Spoon a dollop of caviar onto the center of each burrata half. Sprinkle top with chives and drizzle generously with extra-virgin olive oil.

pandemic, but the words fit for how I felt when it closed. To my mind, dinner with friends at a nice restaurant is never a waste of money; besides treating ourselves to a good night, we are supporting a delicate ecosystem that brings joy and comfort—not to mention livelihoods!—to many more than me. Here are some further behavioral tips for dining out in Kansas City’s upscale restaurants.

HONOR YOUR RESERVATION

A no-show or late arrival costs the restaurant and staff in lost revenue and tips. “It hurts us and the other people who want the chance to come in,” says Nancy Smith, who, along with her husband, James Beard award-winning chef Michael Smith, are proprietors at Farina, one the metro’s most well-regarded restaurants.

Nancy says most people are gracious enough to let restaurants know when they can no longer attend; it benefits everyone if you do this as soon as possible. “When making last-minute plans, never assume a popular restaurant is booked for the night, even though it might have appeared that way the last time you were looking for a reservation. Always call or check online to see if there might be a table that has opened up. Give us a chance to seat you.”

GET SUITABLY DOLLED UP

When dining in a nice establishment, dress the part. Most Kansas City restaurants don’t have a dress code posted on their website, and you could probably get away with wearing shorts, flip-flops, a track suit. But dressing up shows respect for the restaurant, your fellow diners, and the occasion.

“Kansas City likes to dress for dinner,” Nancy says. “We have customers from out of town who comment on how sharp everyone looks, the women as well as the men.”

TREAT THE STAFF WITH UTMOST RESPECT

Restaurant servers work hard to take care of their customers, and most are passionate about giving top-notch service. “Going out to eat is expensive,” says Peter Crump, a seasoned waiter at the venerated Lidia’s Kansas City, “and that’s why the food and service need to really be on point for people to feel like they’ve gotten their money’s worth. This is always on our minds.”

It’s polite to suspend conversation, look at your server, and listen when they are talking. Use eye contact or a friendly wave when you need to get your server’s attention.

KEEP PHONE USAGE TO A MINIMUM

Some etiquette specialists say phones should never be on the table. But it’s unrealistic to ask people to put their phones away completely for the duration of the meal. “People like to take pictures, send pictures, google wines, we get it,” says Peter. For so many of us, it’s such a habit to then start checking email and scrolling through social media, but that becomes a distraction

CRESTWOOD SHOPS

and can affect the dining experience for everyone. This is the time to put our phones away.

SEND FOOD BACK SOONER RATHER THAN LATER

Let your server know right away when there is a problem with your meal. “We want to get it right,” says David Grime, a server at Farina. “The sooner you let us know, the sooner we can get it fixed.” Issues happen most frequently with red meat, says David. “We understand completely when it is over or undercooked. Once we bring the food to the table, we check after a bit to make sure it is right. That’s the best time to let us know versus at the end of the meal.

Peter says “the kitchen never asks questions. They want you to be happy, even if there’s nothing wrong with the dish. It turns out you just don’t like duck breast. We expedite it.”

TELL YOUR SERVER IN ADVANCE THAT YOU NEED SEPARATE CHECKS

“It is far easier for us to split the bill if you let us know right off the bat,” says David. Computers have made it much easier to split a wine or an appetizer among customers, he says, “but it helps us stay organized and reduces wait time at the end if we know all along.”

It is important to note that separate checks are a courtesy, not a right. Peter tells me that Lidia’s recently enacted a no-split policy for tables over six. Big groups should plan ahead when it comes to how they

will pay. “More and more I’ve been seeing larger parties where one person puts the bill on their credit card to get the points, then his friends Venmo him their share later.”

TIP FAIRLY AND GENEROUSLY

Standard practice in the US is to tip 20 percent for good service, but for many diners, myself included, that is the minimum. Even if you felt your service was sub-par, you still need to tip. Restaurant staff are paid significantly below minimum wage, as tips are intended to make up the bulk of their income. Servers must, out of their own take, tip the bus help, bartender, and other support staff.

I used to think I was doing servers a big favor by tipping them in cash. But my conversations with David and Peter disabused me of that notion. In the end, it just leads to extra paperwork because they have to report the cash to Uncle Sam.

A FINAL THOUGHT: KC KNOWS HOW TO TREAT PEOPLE

I expected to hear horror stories of terrible customer behavior from those I spoke with. But all I got was sincere positivity. “For every bad story, I have a hundred good ones,” Peter told me; both David and Nancy concurred. It made me proud to be a Kansas Citian, and it reminded me that I always want to be a good story.

Pear Tree

by Damian Lair

dlair@inkansascity.com

: @damianlair #OurManINKC

Down the Rabbit Hole

For years, I have been following a certain Instagram account in eager anticipation of the day I might experience the magic it whispered—in person. us, I was beyond thrilled to take an early stroll through The Rabbit hOle e Rabbit hOle is an immersive, interactive children’s literary museum. Discretely contained within an unassuming 150,000-square-foot former warehouse in North Kansas City, its spectacularity lies inside. One begins in a winding, grotto-like canyon lled with explorer-worthy nooks and caverns where little ones can roam wild. Petri ed books and embedded brass letters curiously weave famous book passages into the cave landscape. Together, they beckon you toward an Alice-esque rabbit hole. Its gently glowing blue veins invite you to tumble in.

On the other side, you’ll nd yourself in a fantastical world built around 100 years of acclaimed children’s literature by American authors. Suddenly, you’re overwhelmed with fragmented memories of childhood story time or trips to the school library that all begin falling into place. Emerging from underground, you spot Madeline overhead. She’s famously leading a row of yellow-clad classmates as they teeter along the Seine, with Miss Clavel trailing—aghast. Babar and his elephant friends are ying overhead. Kids are sliding down the repole inside e Fire Cat re station. e most stunning hand-fabricated carousel of tigers from Sam & the Tigers is a sight to behold (and ride). ere are interactive moments from so many other favorites, including Strega Nona, Caps for Sale, I am a Bunny, and Curious George. e kitchen from Blueberries for Sal invites you to examine every detail, including the hand-painted “dish towels” hanging from the wall. And from one of my most beloved childhood authors, Shel Silverstein, Where the Sidewalk Ends lures little ones to climb inside the mouth of its boa constrictor. For those scenes you don’t recognize, nearby books provide answers and endless opportunities for impromptu story time.

HOT GOSSIP:

Who took a friend group to the casino for dinner, courtesy of hard-won credits?

Everything is dazzling, whimsical, and enchanting.

From the main museum, you’re dropped out at—where else, the gift shop. Rather, it’s e Lucky Rabbit Bookstore. In addition to the wide array of classic children’s books, there will be a steady schedule of traditional bookstore programming, including story times, baby

music times, book clubs, craft workshops, and author events. e bookstore is also open to the public, not requiring an admission ticket. Want a unique spot to curl up with the book you just purchased?

OVERHEARD

“Stop trying to make ‘Are you yoking me?’ happen.”

Why not step into the incredible Goodnight Moon room, which is the timeless story brought to technicolor life—complete with a crackling replace, glowing moon, and a bedside telephone whose receiver plays a special recording of the author’s son reading the book.

e wildly ambitious $20 million project—fueled by an early $2 million gift from the Royals principal owners John and Marny Sherman—has been eight years in the making. And, while nally open, they’re not nished dreaming. In addition to the 45 existing literature vignettes, they currently have rights to more than 70 (no other museum in the world can boast anything close to this). And with two more oors waiting to be lled, there’s room to think big. Coming soon are also a print shop and story lab, a maker space, a resource library, and a discovery gallery for original book art. Nearly nished, is an “automat café” that will o er book-inspired treats— made fresh, but dispensed via a vending machine-like operation. No doubt it will be inventive and charming.

e museum will hold its grand opening celebration— e Fox Rabbit Spectacular—on Saturday, April 27. e day will include special author guests, music, crafts, and food trucks. It’s daunting to convey how special this place feels and the loving craftsmanship and imaginative fabrication that went into it. I hope you’ll experience it—with wonder and joy—for yourself.

Damian Lair at The Rabbit hOle, lounging with Harry the Dirty Dog

MAKE IT PETIT

I RECENTLY had the pleasure of dinner prepared by “the world’s smallest chef.” Thanks to an invitation from my friend Susu McMeel, I relished this unique and entirely unconventional meal with her and her lovely daughter, Mary Kate, at the downtown Hotel Phillips

Le Petit Chef is an immersive, animated, pop-up dining experience. Using sophisticated 3-D mapping technology and overhead projectors, diners can follow this adorable little (digital) chef as he industriously prepares a five-course dinner. Throughout the experience, the entire table is transformed into a virtual prep station that adapts based on each course.

For the burrata starter, we followed chef as he plucked basil, arugula, and tomatoes from nearby garden plots and a greenhouse. Butterflies simultaneously dancing on our plates and lively garden gnomes meant there was always something to capture our attention. Our eyes were always scanning the tablescape to see what would happen next. For the bouillabaisse, the chef fished mussels and clams right out of the rippling ocean, dunking them into the boiling pot that was our plate. A curious, writhing octopus tentacle was lobbed off and tossed in as well. For the chicken course, a Cornish hen was roasted on a campground rotis-

serie as the chef foraged for green beans and carrots. Those veggies were plunked into an ingeniously dammed stream and brought to a boil with the clever use of a magnifying glass. Our 12-ounce KC Strip sizzled with broccolini and fingerling potatoes on a charcoal grill atop a gingham picnic tablecloth. For dessert, there was vanilla crème brûlée, with its crispy sugar coating torched by the chef’s own fire breathing.

Following each augmented reality-course presentation, the digital plate is replaced by a real-food version via waiters on hand for the perfectly timed drop. Because, you know, bits and bytes won’t fill your tummy.

While chef grunts and laughs, he doesn’t speak—meaning, there’s no language barrier for enjoying this meal. There’s the classic menu, as well as a vegetarian and children’s menu. The dinner takes roughly 90 minutes, and in-between courses, the chef disappears, so there’s plenty of time to converse with your dining companions. While we grown-ups found the experience to be adorable, fun, and entirely satisfying, I can only imagine that smaller children would be floored with rollicking amusement.

The Petit Chef concept began in Germany and has become a global phenomenon. The reservations site offered options in Dubai, Paris, Seoul, Bali, and Istanbul, among 60 or so other cities. When we visited, there was just one U.S. location. Aren’t we special? Finally—as I write—reservations are available in Kansas City through the end of May (and may be extended). So, there’s still time for you to also savor this one-of-a-kind meal.

COCKTAILS & COUTURE

THIS YEAR marks the 75th anniversary of BOTAR in Kansas City. It also poignantly marked attending my first-ever BOTAR event.

BOTAR [Belles of the American Royal] is a women’s leadership organization that supports the mission of the American Royal and its role in promoting the agribusiness economy in Kansas City and the region. BOTAR develops civic involvement and leadership skills through intergenerational mentoring and volunteerism. It serves as a link between Kansas City’s history as a major U.S. livestock market and its future as a global agribusiness center. The not-for-profit organization of 1,200 active members has contributed more than a million dollars to the American Royal—for scholarship and educational programs—through the annual BOTAR Ball.

The Ball—it may be one of Kansas City’s most known and talked about. Each year, a class of young women are presented in custom finery. Initially, each year’s original gown resulted from a ball committee. That committee would perform direct outreach to fashionable stores or designers, soliciting options. Their results were notable. Victor Costa (1974, 1980, 1983), Christian Dior (1992), etc. This responsibility bounced across various committee iterations over the years before finally landing, in 2003, at the hands of the BOTAR President. This also marked when Kansas City designer Mary Neddo took over design and construction responsibilities. She’s designed all gowns since.

To mark this 75th-anniversary occasion, the BOTAR organization held a cocktail party and fashion show at the Grand Ballroom down-

HOT GOSSIP: Whose vacation table-dancing left the danseur with multiple broken ribs and a hospital stay?

La Petit Chef at Hotel Phillips.

OVERHEARD

“I’ll see you when we land. It’s too bad you’re behind the curtain.”

town. We nibbled on empanadas, spring rolls, and indulged at a macaroni and cheese bar. But we were mostly there for the fashions. Archived in cold storage at Alaskan Fur, the 75 years’ worth of gowns resurfaced on a massive runway. Organized by decade, we delighted in the changing styles of the times, paired with decade-appropriate hit music. Across the decades there were such clear design-inspiration references. My Fair Lady, Jacqueline Kennedy, Twiggy, Princess Diana . . . It was truly the most incredible frolic through fashion history and could have gone on for hours, as far as I was concerned.

Favorite gowns? Yes, I had a few. My number one, 1968, was a white gown with gold and pearl braided trim around the neckline, an empire waist, and a flat bow on the back. It was almost Grecian. Restrained sophistication. I later learned it was designed (no wonder my gravitation) by Oscar de la Renta. He even attended a BOTAR gala cocktail event that same year. Another favorite was 1971. It was the first black BOTAR gown—sleeveless, made of silk, with a square neckline and a ruffled slit up the front. It was designed by one of my dearest friends, Dee Dee Arnold, was chic, and has withstood the test of time. Bravo.

One thing that positively floored me was the inability to trot the first two gowns (1949 & 1950) down the runway. Why? They could not find models slim enough to wear them. Imagine! Instead, the gowns graced two mannequins (unzipped) at the event’s entrance. I couldn’t help but wonder if the weight spectrum pendulum has perhaps finally reached its final stretch and, with the trendy use of GLP-1 shots, we’re headed back toward pre-1950? If I’m around for the 100th anniversary runway show, I’ll be sure to take note.

Want to see and read more about this fascinating history of gowns? The BOTARS have published the most beautiful hardcover book, chronicling this history. It’s available on their website. A special thanks to BOTAR President Natalie Kirk Welch, who extended my invitation and had me seated front and center beside her. And a major hat tip to Julie McCann and Missy Schaffer, who did a phenomenal job envisioning this tremendous event and bringing it to vibrant life.

SPOTTED: Amy Embry, Rachel Sabates, Missy Love, Amy Thompson, Addie Thompson, Lee Page, Deanna Deibolt, Gina Penner, Megan Bubb, Chuck Matney & Todd Holland-Matney, Susan Murphy, Vicky Leonard, Blythe Launder, Blythe Robertson, Mary Ann Powell, Carrie Larson, Stephanie Kissick, Jo Marie Scaglia, Lora Garrison, Heather Bath, Kim Mann, Maddie Mann, Cathy Schultz, Jamie Berg, Mindy Wilson, Julie Mulhern, Daily O’Brien, Shannon O’Brien, Stephanie Freeman, Stacy Scheelk, Mike McCann, Claire McCann, Emily McCann, Silvy Brookby, Kathy Nordhus, Donna Slaughter, Missy & Tim Schaffer, Paula & John Longan

So, KC—where do you want to go? XO

by Judith Fertig photo by Ben McBee

Chico Sierra

ARTIST ANSWERS FOUR QUESTIONS

This has been quite a year for Chico Salvador Sierra. His painting Mama Gave Me Soul is on exhibit at the Nelson Atkins through September. His work is also featured at Leawood Pioneer Library, and he paints from a studio at InterUrban ArtHouse (IUAH) in downtown Overland Park.

“It has been a busy year,” he says, “and I consider myself lucky to have been given so many opportunities and am also happy that the work I put into my art is appreciated. I am really proud of some of the murals I’ve completed, in particular the largest piece I’ve ever done at Union Station and a piece at GCI Middle School on the Westside through Spray KC. Another gratifying project was the showing of local Latino Artists titled Inspired by Maya, part of the Maya exhibit at Union Station last May.” Sierra helped curate that exhibit and would like to do more work of that kind.

Not bad for a guy from El Paso who skipped school to read in the library. Growing up in a multi-ethnic, multi-racial family in a border town with a fenced-off military base, Sierra has explored the notions of demarcations and lines, going beyond them to tap into pre-Columbian and pre-colonial images from the Indigenous heritage of his mother.

Wearing headphones to listen to music as he works, Sierra lets his colorful paintings—and his artistic career—evolve. chicosierra.com

INKC: How has having your own studio space and your relationship with IUAH helped your career?

Chico Sierra: Having a studio at IUAH has been a contributing factor in the trajectory of my career. Having a dedicated space provides a sense of focus and importance to the work you’re doing. Having worked manual labor for the majority of my life, having a place to work puts me in a different headspace. I’ve considered installing an old-school time clock to add to the illusion. Other organizations throughout KC also played a part in my career, which I should mention for the benefit of other artists and those that would like to support art: Mid America Arts Alliance, Charlotte Street, KCAC, Jenny Mendez, and Dwight Smith, who are institutions in their own right.

INKC: Your work seems boundary-less, timeless, limitless, everything everywhere all at once. What in your experience has helped you cultivate this perspective?

CS: There is a lot that culminates to create my perspective and how I approach visualizing my ideas. My beliefs are often counterintuitive and misaligned with what interests me. I am an atheist fascinated by beliefs of people whose spirituality is rooted in nature and the study of it. To me these belief systems are part of the beginnings of the

Arts & Culture

scientific method. These groups often exist within nature and consider themselves a part of it, but I am not a person who is particularly comfortable in nature. I was born in a city in the desert. I view history and these beliefs people have as part of an important part of human evolutionary history, and I am always interested in how people came to hold beliefs. It blurs into how I think of how people interact with each other, nature, time, and space today.

Time blindness, a concept I haven’t truly grasped, is a symptom of ADHD, and I think that contributes to my view of all these things coupled with my brief history as a Christian missionary. My leftist views on social justice are all at the forefront of my mind as I paint. Growing up as a poor, Chicano, introverted sci-fi nerd in a multi-ethnic, multi-racial household and community—with parents who were always working in a border town with a military base—created a fragmented sense of limits and boundaries I’ve always seen as manmade. I also considered myself as an outsider looking in. Artwork is my way of starting a conversation about all these things.

INKC: Your colorful paintings combine many pre-Columbian, pre-colonial symbols and motifs from ancient peoples of what is now South America. What motifs are most meaningful to you? Why?

CS: Growing up in a primarily Chicano community, there is a historical distance between our Indigenous cultural identity and what has become a separate culture. Chicanos are tied to Mexican history, but the lines are blurred by forced assimilation, and then there is the Indigenous root that is blurred even further by colonization. My own identity is clouded

by several circumstances, but the knowledge of my mother’s indigenous racial identity was absolute. We did not have any information on a particular tribe, so I take artistic freedom to draw from a surface understanding of different cultures in the Western Hemisphere. I aim to tap into a particular feeling with people and force them to question what they think about what they’re seeing and what their connection is to a particular painting. I want to give people who, like me, have these roots in this land, whose histories are blurred and haven’t seen themselves in contemporary art, who can see that their history is part of all history and for non-spiritual people of color to see that their beliefs are rooted in humanity’s desire to understand the world.

INKC: Growing up in El Paso, what are the dishes that say “home” to you? Where do you and your family like to go to find them or do you prepare them at home?

JM: El Paso has a particular cuisine that is not quite Tex-Mex, and not quite anything else. There is less cheese and more poblano, we use flour tortillas as opposed to corn. My mom makes the best flour tortillas, and that’s not opinion or hyperbole, that’s fact. She makes a burrito with ground beef and potatoes that is simple but definitely my favorite meal. In El Paso there is a place called Chico’s Tacos that is a cultural cornerstone. Yes, it did inspire the name that is now how I am known legally. I think places like that are historically significant and worthy of high praise and acknowledgement. I also think people should spend more time exploring the plethora of Central and South American restaurants in Kansas City, Kansas.

ART POP

May 2 | 6 p.m.

Don’t miss the patron preview event to the End of Semester Exhibition + Sale benefiting student scholarships.

Purchase tickets at kcai.edu/artpop Photo

Arts & Culture IN KC

by Judith Fertig

STEP AFRIKA!

AT THE FOLLY THEATER on Friday evening, April 5, the dancers of Step Afrika! make their rousing and rhythmic way across the stage to heart-pounding beats and changing cadences.

Founded in 1994 by C. Brian Williams, Step Afrika! is the first professional company dedicated to the tradition of stepping. This percussive dance form blends African and Polynesian traditions with modern culture. Performances include dramatic body movements with clapping, body slapping, vocalizations, stomping, and, of course, stepping. There is no accompanying music—simply the sounds that can be made with the body.

By the mid-20th century, stepping was popular on HBCU campuses. Today, stepping thrills audiences around the world.

Step Afrika! performances integrate songs, storytelling, humor, and audience participation.

For more information and to purchase tickets, visit hjseries.org.

RAVEL’S BOLÉRO AND XAVIER FOLEY’S SOUL BASS

FROM APRIL 5 THROUGH 7, the Kansas City Symphony led by Michael Stern performs two works by early 20th-century composer Maurice Ravel and one by contemporary composer and double bass player Xavier Foley.

What links these pieces together is music’s power to mesmerize.

In Ravel’s Le Tombeau de Couperin , the composer— deeply a ected by the loss of life in World War I—pays homage to six friends, not by lamenting but by celebrating the beauty of the world. e rhythmic Boléro sweeps us along on its musical journey.

Xavier Foley’s Soul Bass wows with his virtuoso playing and melodious sound from the double bass, an instrument rarely used as a solo. Foley performs this work with symphonies throughout the country.

Angel Lam presents the world premiere of a new work, as yet untitled, that she is also performing with symphonies in cities across America. Lam learned to play ancient Chinese zithers as a child, and her work explores hidden memories and human experience. She is a Grammy-nominated composer who also writes short stories for her compositions.

For more information, visit kau mancenter.org

Ready to make a beautiful change to your surroundings? A chandelier or pendant from Rensen House of Lights can instantly transform any room in your home!

Now is the perfect time to come SEE our new collections and TAKE HOME the light that you love!

Arts &Culture IN KC

by Judith Fertig

THE KANSAS CITY ART INSTITUTE GALLERY

APRIL IS A GREAT TIME to check out the Kansas City Art Institute’s intimate gallery on its Warwick Avenue campus, open to the public during limited times or by appointment.

The gallery is a collaborative effort among established artists who visit, artists in residence, and KCAI students. A recent exhibit Ann Johnson: Visibly Unseen features the world of this interdisciplinary artist who refers to herself as “Sole Sister,” exploring images and issues affecting the Black community. She imprints photo-imagistic “stories” on cotton, ironing boards, leaves, branches, and other found objects, suggesting the ephemeral nature of Black people seen every day who seem not to leave a visible trace of their existence. Selected KCAI students also contributed their work to the exhibit.

The gallery has also hosted spoken-word performances and exhibitions that come to sudden life with dancers and music. The gallery is a space that contains, but does not limit, the bounds of creativity.

The KCAI Gallery is open Thursday through Sunday, noon to 5 p.m. or by appointment.

For more information, contact kcaigallery@kcai.edu or check out upcoming events at kcai.edu/kcai-gallery

BACH ARIA SOLOISTS’ SPRING CONCERT

SPRING HAS SPRUNG. Can you feel it? If you need a little nudge to get that welcome bout of spring fever, you might want to get tickets for Bach Aria Soloists’ finale to their 24th Concert Season. On Saturday evening, April 20, BAS will perform their Spring Concert at St. Andrew’s Episcopal Church in midtown.

With music joyous and uplifting, the concert includes Johann Sebastian Bach’s organ masterpiece Piece d’Orgue featuring organist/harpsichordist Elisa Williams Bickers, and the great sonatas from Beethoven, Mozart, and Brahms. For these master composers, chamber music was a vital mode of expression, performance, and social interaction, so much more intimate than an orchestral setting.

Bach Aria Soloists, led by founder and artistic director Elizabeth Suh Lane, continues to enthrall audiences with the brilliance of their guiding light, Johann Sebastian Bach, and his influence on his contemporaries leading up to today’s composers and musicians. The Soloists include sparkling soprano Sarah Tannehill Anderson; multi-talented Elisa Williams Bickers on harpsichord-organ-piano; and acclaimed cellist Hannah Collins.

For more information and to purchase tickets, visit

Tricia Gill

Kyla Cauthon

Blake Nelson

Hannah Murrell

Kasey Bourk

Kristin

Spring’s Prettiest Pieces

HERE COMES THE SUN Arkis oral pleated cotton midi skirt, $795, and openknit sweater, $595, both from Halls (Crown Center).

EASTEREGG PASTELS AND FLORAL PRINTS BLOSSOM EACH SPRING, AND THIS YEAR’S NO DIFFERENT. BUT WHAT IS NEW FOR 2024 ARE THE SHAPES AND LENGTHS YOU’LL BE SEEING THIS SEASON. BUT WHAT IS NEW

IN FULL BLOOM Zimmermann oral shirtdress, $1,350, from Clique Boutique (The Shops of Prairie Village).

MINT FOR YOU

DH New York knit mididress, $198, from Alysa Rene Boutique (Park Place).

FINE LINES ATP Atelier shoulder bag, $650, from Clairvaux (Shops at Fairway and Hawthorne Plaza).

TAKE A BOW Gold-plate huggie earrings, $42, from Dear Society (Crossroads).

Perfectly Peachy

BEAUTY INSPIRED BY PANTONE’S COLOR OF THE YEAR

BY Liz Schroeder

Pantone is embracing warmth with “Peach Fuzz,” its latest color of the year, and looks featuring the new hue are already at the forefront of 2024 in beauty.

Peach Fuzz is described as cozy, soft, and peaceful; feelings many of us might be seeking. Like watching the perfect sunset or dropping gently onto silk sheets at the end of the day, the color embraces elegance and comfort simultaneously.

Peachy hues match well with the already prevalent clean-makeup trends and should delight people searching for that no-makeup makeup look. e shade is beloved for working well with a wide range of skin tones, bringing light and life into anyone’s daily routine. It’s a neutral that adapts to many looks and occasions, giving a universal glow on cheeks, lips, eyelids, and more.

Looks inspired by the color feel both cozy and clean, youthful and timeless. It’s the quiet and unassuming shade of vintage romances and classic movies. e possibilities are endless for re-imagination through creamy, lightening eyeshadows, buildable blushes, and peachy perfect lip stains. Peach Fuzz’s strength may well be in its versatility, so the color palette can stay with you from day to night, and from breakfast to board rooms.

peach eyeshadow

Ulta Beauty.

Westman Atelier Baby Cheeks blush stick in Minette, $4, from (Prairie Village Shops).

Charlotte Tilbury K.I.S.S.I.N.G Satin Shine Lipstick, $35, from Sephora.

Shadow Mix & Match palette, $30, from

Dior Addict lip tint in Natural Peach, $40, from Ulta Beauty

Aloha blush, $15, from lover-cosmetics.com.

Westman Atelier Baby Welwythn

SHARE A CUP OF JOY

Matching Gift Challenge

Every $1 = $2

A latte love in every cup!

Send a card and a coffee break to caregivers spending this Mother’s Day in the hospital – a little “cup of joy” when they need it most! And all donations will be matched $1 for $1 until May 31!

childrensmercy.org/cupofjoy

by Liz Schroeder

Retreats to Move Forward

GET AWAY IN FOUR HOURS OR LESS

Close your eyes and imagine the relaxing retreat of your dreams. Do you dream about the views from the Himalayas or settling into the shade of an olive grove on a Grecian island? Maybe a Sri Lankan nature preserve is more your speed, or maybe you don’t care as long as it’s quiet.

Wellness retreats don’t have to be exotic to be restful and rejuvenating. While a week on a faraway beach might sound luxurious (and let’s face it—it is), there are plenty of ways to give yourself a break that don’t require a small fortune or a full day’s travel. These nearby spots offer everything you’d want in a relaxing retreat—a quiet weekend, a touch of luxury, and a chance to explore something new in your own backyard.

CRESCENT HOTEL & SPA

Eureka Springs, Arkansas

Yes, you can see mountains with just a quick trip down south. This mountaintop spa resort’s views are as amazing as its history, and it’s sometimes known as America’s most haunted hotel. For those not interested in paranormal activity, the New Moon Spa is safely nestled in one of the most tranquil areas in the Ozark mountains.

ARBOR DAY FARM

Nebraska City, Nebraska

It’s science—fresh air will do you good! Every season brings something new and magical for lovers of the outdoors at this farm and lodge with over 260 acres of natural beauty. A cozy library lounge and restaurant bar with panoramic views also make it possible to enjoy the woodsy

surroundings while staying cozy no matter the weather.

HERMANN HILL

Hermann, Missouri

Wine lovers already know about Hermann (and if you don’t, you really should), but this luxury experience is more about self-care. With customizable packages, including a spa experience or romance and culinary enhancements, Hermann Hill is loaded with high-end amenities that make this nearby boutique hotel feel more like an exotic escape.

LOST HILL LAKE

St. Clair, Missouri

We love a preplanned retreat, and Lost Hill Lake hosts many throughout the year. The upcoming Fitness and Wellness Weekend caters to women and focuses on friendship, self-care, and healthy habits. But for those who enjoy a little under-the-stars pampering, we love the all-inclusive glamping packages. Who doesn’t want to go camping without doing camping?

PULLIAM CATTLE CO. & TREEHOUSE RETREAT

Mulvane, Kansas

A night in a treehouse could be just what the doctor ordered—if you have a cool doctor. Cozy yurts and intimately glamorous treetop retreats are available in this tucked-away spot that doubles as a cattle ranch, meaning your retreat can also involve activities, such as bottle-feeding calves, brushing Highland cows, and even horseback riding.

Women’s Health

by Liz Schroeder

Groundbreaking Cancer Treatment Coming to Kansas City this Summer

A CONVERSATION WITH BHASWANTH DHANIREDDY, MD

Cancer treatment is being revolutionized by MRI-guided radiation therapy, and this new treatment will be available in Kansas City for the first time this summer. According to Bhaswanth Dhanireddy MD, a radiation oncologist at AdventHealth, the new therapy increases accuracy and precision, sparing more normal tissue and potentially lessening side effects. Dr. Dhanireddy, who will begin using MRI-guided radiation therapy after the brand-new AdventHealth Cancer Institute opens in May, shares what this new protocol will mean for patients being treated for cancer.

INKC: How has radiation therapy evolved?

Bhaswanth Dhanireddy: Radiation therapy delivery has evolved in terms of precision and personalization based on imaging technology. As progress was made with imaging capabilities, radiation therapy delivery also improved in terms of customization of dose delivery per the

imaging characteristics of the tumor and surrounding healthy tissue.

Before the era of imaging, radiation therapy was delivered based on human body surface and anatomical landmarks. Later on, fluoroscopy, or diagnostic x-rays, were used to guide radiation therapy delivery. As three-dimensional imaging capabilities improved with computed tomography, CT scans were used, and CT-guided radiation therapy has been the standard of care in recent years. However, now MRI imaging provides even better soft tissue contrast than CT and can provide clearer images of the tumor and surrounding healthy tissue.

INKC: Why are you looking forward to using MRI-guided radiation therapy in your practice?

BD: We can treat tumors at certain locations more precisely and accurately, resulting in increased cancer control with minimal side effects and improved patient convenience with

fewer patient visits.

INKC: What is revolutionary about MRI-guided radiation therapy?

BD: MR imaging provides superior soft tissue contrast compared to cone beam CT imaging and provides the opportunity to customize daily radiation doses to prioritize treating the tumor while minimizing side effects for the patient. Additionally, MRI-guided radiation therapy:

• Has superior ability to visualize the tumor and surrounding normal healthy tissue;

• Improves the precision of radiation therapy delivery and reduces side effects; and

• Allows for the possibility of radiation therapy dose escalation with each fraction, thereby decreasing the overall number of radiation treatments.

INKC: How will patients’ lives be affected?

BD: As the precision of radiation therapy delivery increases, cancer control increases. Reduced radiation dose to the surrounding normal tissues results in fewer side effects. With the possibility for dose escalation with each fraction of radiation, fewer radiation treatments will be necessary by condensing the needed effective radiation therapy dose, so that can result in improved patient convenience. I am very much looking forward to all of the ways this groundbreaking treatment will improve patient outcomes and improve patients’ overall experience with cancer treatment at AdventHealth.

Bhaswanth Dhanireddy, MD

We Know The Heart

We know the heart. We’ve mapped it. Repaired and rehabbed it. We’ve strengthened, and saved it. We know the people to whom those hearts belong and celebrate the triumphs of their recovery. We know your heart, and we know there is an unstoppable human spirit at the center of it.

Experts at caring for the hearts of Kansas City. Find a cardiologist at HeartCareKC.com

by Patricia O’Dell

Life in the Garden

DEDICATION AND DELIGHT IN NEW BOOK BY

BUNNY WILLIAMS

New York-based interior designer Bunny Williams chronicled her passion for houses and gardens in her two previous books, An A air with a House and Love A airs with Houses. Now she has written a love story about her Connecticut gardens in her new book, Bunny Williams: Life in the Garden. Her voice is clear and strong as she recounts the occasional challenges and ultimate successes of the last 40 years developing her garden rooms—sunken, parterre, woodland, and more.

Williams shares personal stories of growing up and her immersion into the homes and gardens of her family and their friends, which in uenced her passion for both. She tells tales of her travels to some of the most revered gardens and reveals their in uence on her personal decisions.

It’s both painful and delightful when she recounts placement gone wrong—a trial that every gardener knows—and the resulting “ x” that sets everything right. Still, the book is not how-to and a simple recounting of plantings. Life in the Garden is lled with personal stories of the joy Williams has shared on the property with her husband, John Rosselli, their family, and dogs.

Williams’s rst book, An A air with a House, is equally personal and engaging, but Life in the Garden feels a bit more vulnerable and intimate, which only increases its appeal. You’ll nd it a welcome companion if you are in search of garden inspiration, a good read or a glimpse of graceful adjustment (with grit) when you realize you’ve miscalculated sunlight or soil.

photos courtesy of rizzoli international publications, inc

FAVORITE FOLLOWGOOD WEATHER

A DON’TMISS SPOT FOR HUNTERS AND GATHERERS

THE LAST TIME I stopped in Good Weather at 37th Street and Southwest Trafcway, I walked out with the most amazing iron candle holder. My husband and I usually confer on home purchases, so I casually mentioned the new buy over the phone before he came home. Fortunately, when he saw it as he came through the door, he said, “Sure, I absolutely would have bought that.”

I feel that way each time I stop in Melanie Clouser’s shop. I can see myself buying just about everything in it, but I don’t. Not because of the aforementioned husband, but also because that wouldn’t be fair to everyone else who needs to see this spot. instagram. com/for.goodweather

by Patricia O’Dell

The City of Fountains

The City of Fountains Foundation kicks o Fountain Day at the Fire ghters Fountain and Memorial April 16 from 1:00 – 2 p.m. I don’t know if everyone in the metro area has a favorite fountain, but I have a few. anks to local photographer Mike Sinclair, we can enjoy some of Kansas City’s fountains every day without leaving the house.

Sinclair has captured the fountain and pool in Gillham Park, and the fountain in the rose garden at Loose Park in both warm months and

cold. While it’s easy to enjoy the breaths of spring, the stark chill of the pale winter photographs are my favorite.

e Nelson Atkins Museum of Art cannot take a bad picture, and Sinclair’s photograph of the One Sun/34 Moons-titled re ecting pool, which features someone who appears to be cleaning the fountain, is delightfully engaging.

Sinclair’s photography is available through Haw Contemporary. hawcontemporary.com

SPRING BACK IN STYLE

DINING ALFRESCO WITH ALLURE

IT’S TRUE that there are better and better unbreakable outdoor dishes and drinkware available all the time. Long gone are the days of the standard ribbed paper plate or red Solo cup. at said, who are you inviting to dine that requires so much dish-security? In my 30 years of entertaining indoors and on porch, patio, and lawn, I’ve never lost so much as a water glass, and I’ve had some lively parties. At one particularly memorable dinner, one of my guests decided to wear his napkin on his head. No explanation was given—or required—and all the glasses remained intact.

Instead of melamine, consider something special with an organic nish. Asiatica carries beautiful plates organically speckled like bird eggs. eir matte-porcelain uted cups by Iyama Makiko, which resembles a ower in bloom, would be a perfect vessel for wine. Interested in a more generous pour? eir large glass goblets

11th ANNUAL

On the grounds of the Vine Street Brewing Co. located at 2000 Vine St, Kansas City, MO 64108

EAR’S CHEFS

EAR

Chef Cherven Desauguste of Mesob

Chef Shanita McAfee-Bryant of The Prospect

THIS YEAR’S BREWERIES

3 Halves Brewing Co.

Casual Animal Brewing Company

City Barrel Brewery + Kitchen

Rizoma Liquid Creations

THIS YEAR’S JUDGES

Pete Dulin - Author

Chef Colby Garrelts - Rye

Kasim Hardaway – Social Media In uencer

Chef Anita Moore of Soiree

Chef Vince Paredes of The Farmhouse

Strange Days Brewing Company

Vine Street Brewing Company

Chef Jonathan Justus – Justus Drugstore and Black Dirt

Chef Ben Wood of City

Chef Ben Wood of City Barrel Brewery + Kitchen

Chef Jasper Mirable – Jasper’s Restaurant

Nathan Perry – J. Rieger & Co.

Katie Van Luchene – KVL Communications

Jenny Vergara – IN Kansas City

Presenting Sponsor

Circle of Lights

A Ceremony of Remembrance

Please join Kansas City Hospice & Palliative Care for a free community event as we light up the park with hundreds of luminaries, each remembering someone who has left their mark on our hearts. We look forward to seeing you!

8 pm, Tuesday, May 21

Mill Creek Park at the Country Club Plaza 47th St. & Mill Creek Pkwy., KCMO

Light your candle and learn more at: KCHospice.org/COL or scan the QR code.

Tech N9ne IN CONVERSATION WITH

words by Cindy Hoedel photo by Darryl Woods

Nobody in the audience knew the cute 4th grader from Wayne Minor projects who was slaying the talent show with his moonwalk would become an internationally famous rapper and head up his own record label. But they knew Aaron Dontez Yates had it, that special combination of innate talent, drive, and charisma that can’t be taught.

The world has known him since 1996 when he launched his first record under the name Tech N9ne. In a groundbreaking move in 2000, Tech teamed up with Travis O’Guin to found Strange Music, strangemusicinc.com. The label, which has 23 gold and platinum records, is headquartered in Kansas City, where Tech still lives, making a home in Leawood with his fiancée and their 1-year-old daughter, Alina. Tech also has three adult children, Dontez, Alyia, and Reign.

Tech, 52, has 15 gold and platinum singles and two gold albums and holds the record for most top 10 albums on the Billboard Rap chart. His local fame expanded beyond hip-hop circles in 2019 when he recorded Red Kingdom to honor his beloved Kansas City Chiefs, and on May 4 he’s breaking audience barriers again by performing in concert with the Kansas City Symphony at the Midland Theatre.

In a relaxed mid-morning phone call with IN Kansas City, Tech’s words flow like a mountain stream, smooth here, rippling there, always running and always in the channel. “You know what I’m sayin’?” punctuates his phrases like a cadence, adding rhythm and structure to the spoken word. Listening to him talk is like sinking into a pillow. You don’t want it to end, as he reflects on growing up in the hood, his inspirations, overcoming addiction, and finding maturity in his 40s. @therealtechn9ne

How did this amazing project of you rapping with the Kansas City Symphony come about?

Ooooh, man! Last year some people flew in, I think from Australia, [composer and arranger] Tim Davies being one of them, and some people from the Kansas City Symphony. They came to Strange Music HQ and just flattered me, saying, you know, that Tim Davies has done [a concert] with Nas and with Kendrick [Lamar], and they said, “We think your music is perfect for the Symphony.”

I’ve been wanting to do that for decades! Cause my music has always had operatic kind of singing and orchestration. So I was just floored by it, you know what I’m sayin’?

When they came in, they already had a list of songs they wanted to do. “We want to do choppers, we want to do this, we want to do that.”

And I went through their list, and I made my own list. Tim Davies has had the whole set since last year, and he’s been working on how to arrange it. We’ve been going back and forth for a long time.

But I am flabbergasted that they wanted to get with me, with my music and augment it with their sound, man. And they said they did not want it to be at the Kauffman Center because they wanted more seats and so they chose the Midland—I think that’s like 3,600.

I love that building.

I do, too. I’ve done so many shows there, and it’s always like coming home. I usually do my last show on a tour at the Midland.

This has been the most amazing experience, going back and forth with the great Tim Davies. This is my 39th year in music, you know what I’m saying? I have all these songs from the decades, so I have to really pick the songs to do justice to all the eras of my career.

I had to tell him the way we do shows, sometimes I do a verse and a hook and it blows up, and I go to the next one and it’s just nonstop. And I said, “If you have to stop the songs and stretch them so I can talk over it, I’m down with that, too.” So some of these songs might have intros and outros that have never been there before. I haven’t heard what he’s done yet.

I had the show at an hour and forty [minutes] at first, because in the initial meeting, they were like, “We want a pretty long show.” But then when I came home from the Hollywood Undead tour, they had talked to the union, and they said the symphony shouldn’t play over 65 minutes. So we cut it down, and I took Red Kingdom off. After some months, Tim Davies called me and said, “Hey, man. We gotta put Red Kingdom back. [Laughs]

I would think so, after the Chiefs won the Super Bowl. We gotta put it back! Wooooo! [Laughs]

You seem very humble. You say you were flabbergasted the Symphony asked you, but when I first heard about the project, I was flabbergasted that they got you.

[Laughs] They called upon us. They called upon me. I didn’t know that was going to happen. I was too busy doing my record Bliss and all this stuff and here they come. And they hit me with it and I was like, “Holy

moly, thank you!” They chose me.

Of course they did, because you’re so big. But on podcasts you’re very humble, and you’re doing that now.

[Laughs] People always say that to me. I think that’s because a lot of people that made a lot of money over the years, or are famous, they usually are snobbish, I guess.

But I come from Wayne Minor projects, you know what I’m saying? Born and raised to 10 years old, then we moved to 59th and Swope Parkway. I been living in the hood most of my life, and this just happens to be my job that I chose in 1985, when I was in 7th grade. I never really had much of anything.

Even when me and Travis [O’Guin, CEO of Strange Music] got together end of ’98 and ’99, and we started putting music together to put out in 2001 with Anghellic, we didn’t have any monetary gain. I know what it feels like to hustle and grind and have no fans. I realize that to have people that really care about your music and care to spend their hard-earned money is a blessing.

You started rapping in 7th grade, but when did music first take hold of you?

In Wayne Minor, from birth to 10 years old, I grew up in a Christian house, so there was nothing but gospel all the time. And then I’d go outside the house to my next-door neighbors, the Reese family, and they had hip-hop, like Blowfly and Sugarhill Gang. And my uncles Ike and Ricky, they would have music in their car like Elton John and all this stuff that I couldn’t listen to in the house. So I started really loving music in my early years.

But I didn’t write a rhyme until 7th grade, when I was challenged by a girl named Lola. I was a beatboxer [spits a few bars to demonstrate], and I would do it for other rappers. And one day Lola said, “Aaron, why do you always spit on everybody? Why don’t you rap?”

So I went home and wrote my first rap, and I came back and killed everybody. I just started from there, and I didn’t stop. I had rap groups over the years and out of the rap groups came Tech N9ne.

Even though it took a while before you started making money, when you first started rapping in 7th grade, did people around you see right away that you had talent?

Oh, yeah, they knew. They knew. My uncle Ike knew before anybody. Because I was a dancer, down in Wayne Minor, before the beatboxing. I was a dancer, pop and lock. I loved music so much that I would dance in talent shows in grade school.

In 4th grade, I was in the talent show and I did the moonwalk, and I was floating. . .

Did anybody get that on VCR?

I wish, man. I wish. I went to Tom D. Korte [elementary school] in Independence, and there was a school right across from it called Rock Creek, and we had to use Rock Creek’s stage because we didn’t have the kind of auditorium they had at Rock Creek. So my mom bought me a pop and lock outfit—it was black and white, a dress button-up shirt with baggy pleated black pants from Harold Pener on the Landing and some Florsheims and some white gloves, you know what I’m saying? And I got up there and she brought me a record I wanted from Sugarhill Gang called Scorpio because I’m a Scorpio, I was born Nov. 8. So, you know: “Scorpio/ Show no shame/ Shake it baby” and I was popping and doing the moon walk. All the people were like, “Whoa, is he floating?”

That was 4th grade, dude. That’s what I was doing with hip-hop.

My mom married a Muslim when I was 12, Abul Hassan Rashad Khalifa. So I went to Troost [Elementary] School for 5th and 6th grade, and that’s when I learned to breakdance. A mixed-nationality guy named Adam taught me how to do the footwork and the ground work, the up rock and everything. And then I started breakdancing and contests and pop and locking at the McDonald’s on 59th and Troost, before it was H&R Block. I was in the talent show, and I came in 2nd place. I also performed down on Van Brunt—it was the Kentucky Fried Chicken on the corner, and I won something at that. I was in contests dancing to rap music all my life until 7th grade when I wrote my first rhyme.

Your writing is rich in storytelling and mythology. Where did that come from?

I read a lot. Like I said, I was raised in a Christian house and my mom married a Muslim, so I had both teachings of Islam and Christianity. I was confused, so I started looking into Shintoism and Taoism and Confucianism and Judaism and Buddhism, trying to find literature on all this stuff from early on. And what I learned is that everybody wants to be the chosen one and God’s people and this kind of stuff. And I just went my way early on, like OK, I’m going to keep all this to myself, and if I’m talking to God, I’m talking to Him, me and Him, and I won’t take a label.

I always wrote stories from my life. I didn’t want to write about things I didn’t know. But what really solidified me writing my life was when I signed with Quincy Jones in ’97 and he said, “Tech, rap what you know and people will forever feel you.” And what I know better than anything is myself.

At two different points in your career, you made abrupt changes in your lifestyle. Seventeen years ago, you quit doing drugs, and more recently you stopped drinking. Were those changes difficult?

That happened first in 2007, when I quit doing ecstasy and ’shrooms and acid and Adderall. I’ve never done coke, I’ve never put anything in my veins, never did Xanax or Percocet. Ecstasy was my favorite. But I stopped because of my daughter Reignbo. She’s 24 now, but back then she was my youngest, she was little, and I came home high, and I felt like she could see it, as a baby. I’ve been clean ever since.

But, in the years after stopping drugs, I was drinking like crazy. I created “Caribou Lou,” I created “KC Tea,” I’m drinking every day, you know what I’m saying?

I met my lady, my fiancée now, in 2014. She didn’t drink (before we met), and I was always making us margaritas, and we would go out and just drink, drink, drink, drink, drink. Then, three years ago my doctor told me—because I had buried my dad a few years ago with an enlarged heart—he told me, “If you keep going this direction with alcohol, you will end up like your dad.”

So me and my lady made a pact to stop drinking on Valentine’s Day three years ago. We’ve been sober for three years. But ever since I first got with her, at the end of 2013, I started meeting a morph.

Your song I Met a Morph is a play on “metamorphosis,” but what was that experience like in real life—you meeting a morph?

Meeting my morph was surprising, ’cause out of nowhere I stopped wanting to go certain places, stopped wanting to play games with women. I apologized to my children for being unavailable physically and emotionally. I started to respect myself more. It dawned on me later that the morph I was meeting was maturity.

So every idea my lady had about not drinking and being more healthy and adhering to [healthy] menus was easy for me to take on, because I wanted to keep evolving. And I was evolving so much that I wanted to have a baby by this amazing woman that helped me evolve into the perfect—well, close to the perfect, you know what I’m saying? I can’t say that I’m perfect but I’m trying, I’m going toward it.

Toward the best Aaron.

Absolutely, the best I’ve ever been. And with that evolution, I was happy to have a baby in love, and in respect and understanding, you know what I mean? I was excited. I’m still excited. There was no fear of anything at all. Now we’re getting married July 20th.

Congratulations.

Thank you. So Alina was planned with love and relaxation. Now when I look in her eyes—she just had her birthday March 3, she’s 1 now—and when I look in her eyes I know I have to totally take care of her. There’s more power in my hungriness to make her life the best that it can be.

When you decided to get sober and commit to a domestic relationship, were you nervous that settling down might negatively impact the creative flow?

It’s always a nervous thing, because I always have to rap against Tech N9ne every time I do a new album.

Good point.

That’s how we stay on the incline like we’ve been. It’s always been: I need these beats, I need to outdo what I did.

But I had no idea that sobriety was going to sharpen my skills. I did not know.

Your recent stuff, like Roll Call, is laser sharp and innovative stylistically. How do you keep it fresh?

I don’t know—it amazes me. I don’t know until it comes out. When I said [starts rapping Roll Call]:

My aura’s somethin’ like a flare gun

Or Bruce Leroy I’m a Troost B. Boy and I boost thee noise and I do be poised

But with the swimmin’ I am who’s devoid

I was like, whoa! while I was writing it, and I thought, “I can’t wait for people to hear this.”

And I don’t look like an old guy on the video, you know what I mean? I didn’t know that sobriety was going to make a guy that’s going to be 53 this year look like he’s in his late 30s. I didn’t know. So I’m happy.

Your gym videos on Instagram are impressive.

Yeah, people in the comments say, “I gotta up my game” or “You inspire me, man.” I gotta stay like this. I have to be careful. I love food, man.

The only bread I eat now is sourdough, because of the health benefits. I did have some wheat [bread] yesterday, though, cause Jersey Mike’s has this Number 42, it’s like a chipotle chicken Philly and it’s so good, man. But I try to keep the bread down except for the sourdough.

Sugar’s hard. After I stopped drinking, I started eating stuff that I don’t regularly eat, like blueberry muffins. I hated blueberry muffins, but now I love ’em. And I been nibbling on the Girl Scout cookies the last couple of days.

About five years ago you said you were thinking about re -

tiring from performing in four years and focusing on your record label. I see that didn’t happen.

I’ll see what happens, you know what I’m saying? It’s special to me that after 39 years, people still want to hear Tech N9ne.

Especially when you keep evolving and finding new directions.

Like I said, I have no idea what my brain is going to produce when I sit down with these beats. When it comes out, I’m just laughing every four bars. I write it then I put it on my dictaphone recorder so I won’t forget the pitch and the style and the voice inflection by the time I’m in the studio. So every four bars I get it perfect in my Dictaphone recorder and I listen to it over and over before I go to the next four bars. And I laugh and go, “Yes!” because I’m a fan of Tech N9ne, man.

That’s a cool perspective.

Yeah, because I created Tech N9ne to be the complete technique of rhyme—that’s what my name means, Technique Number 9, nine being the number of completion. So that means I should be able to adjust to any musical situation. That’s why you hear me on songs with Gary Clark Jr. on the blues side, The Doors on the rock side, Slipknot on the metal side, and Serj Tankian of System of a Down on the metal side, and Marsha Ambrosius on the R&B side and Boyz II Men on the R&B side, and Tupac and Snoop and Ice Cube and Kendrick Lamar and Eminem and Joyner Lucas and Hopsin and Wiz Khalifa and all these people I’ve worked with over the years makes the complete technique of rhyme a real thing.

It seems like it would take a lot of self-confidence to do so many collaborations with other rappers at the top of their game and not worry about being overshadowed.

[Laughs] Yeah. I have no fear. For Speedom, I sent Eminem my two verses and Krizz Kaliko’s verse ’cause I wanted him to do his best. And he did. I originally sent him 16 bars. He did like 32 or more, you know what I’m saying? We all have our own thing, and that’s why I kept my verse at the end [starts rapping from Speedom]:

I’m the fury, the final fight

I flip it on fraudulent fellas for feelin’ fright

I flick it on fire, finish him when the flow in flight Feminine fakers fall, I’m floggin’ a foe with a fife [Eminem] told me, “Man, when I heard all those ‘f’ words, I’m like, ‘Oh, man, I gotta go.”

I felt great because he’s one of the greatest lyrically. I go for the top dogs. That’s why I got with Kendrick Lamar on Fragile and now it’s platinum. I go for the top dogs like T.I. on On the Bible. I’ve already done a million songs with Lil Wayne.

I’m still going for Jay-Z and J. Cole—I haven’t got them yet. I’m still going for Drake, I have an idea for Drake. Nicki Minaj, I’m comin’ for her, too. I’m trying to do it with the greats because I am indeed a great.

Why do you stay in Kansas City? Wasn’t it tempting when you got famous to go to Atlanta or LA and live the big lifestyle?

I did go to LA—moved there in ’04, came back in ’05. [Laughs] Me and my wife at the time, we separated after a big tour that I did when I first moved out there, and I moved back to Kansas City.

This is my comfort zone. This is where my family is, this is where my business is, this is where all my aunties and uncles live, this is everything. There’s no place like home. My base will always be right here.

Interview condensed and minimally edited for clarity.

19

AWORDS BY Jenny Vergara

Dishes & Drinks To Devour Now

s the rest of the country wakes up to the wonders of Kansas City as a dazzling middle of the map destination in 2024, in a way it feels like it has been a long time coming. But clearly now it is our time to shine.

With the Wall Street Journal putting us on its 10 Best Places to Visit in 2024, and the New York Times including us on its 52 Places to Go in 2024, this is the culmination of years of planning and development on many di erent fronts.

From city projects, including the new terminal opening at the Kansas City International Airport and the expansion of the KC Streetcar, to more sporting successes, such as the Kansas City Chiefs tackling another Super Bowl, the kick-o of the recently opened CPKC Stadium, and the honor of being named the only Midwestern host for the 2026 FIFA World Cup, Kansas City has recently had some big wins.

ere are also exciting new entertaining destinations—Rabbit hOle, the long-awaited literature-themed museum in North Kansas City; Pennway Point, home of the KC Wheel; and the Rock Island

Bridge, which will connect Kansas and Missouri when it opens this year—not to mention the development in the West Bottoms over the next ve years.

As important as all these developments are to raising Kansas City’s overall national pro le, it is more important than ever that we support and sing the praises of the smaller, independently owned local restaurants and bars that give our city its own unique avor.

Since it’s my job to eat, drink, and report back, this list re ects where I’m eating now, and what to get when you go. is is meant to re ect only this moment in time in food in Kansas City and will change and evolve as our food scene does.

As the only city in the country whose citizens literally wear their hearts on their chests emblazoned with a capital K and C, this makes us all ambassadors of whatever part of this city you claim to know and love best. For me, it’s food and restaurants. If you feel the same, start with my list, then add your own favorite restaurants to recommend to family and friends when they come to visit—and they will come to visit.

Wear your pride loud and proud, Kansas City. We have a lot of delicious things to brag about.

PHOTO BY ANNA PETRO

The Antler Room | theantlerroomkc.com

Casual yet in nitely creative, Antler Room is at its heart is a neighborhood restaurant. Owners Leslie and Nick Goellner are industry veterans. Since opening their doors in 2016, she’s managed the front of house and a terri c wine list, while he’s been a James Beard nominee and semi- nalist several times over. eir talented culinary team switches up the menu often to take advantage of seasonal ingredients, which are turned into dishes inspired by the couple’s international travels.

EAT: Grilled Spanish octopus with green garbanzo hummus, chicory salad, Pedro Ximinez vinaigrette, Kalamata olives, and fried chickpeas

DRINK: A glass of the Hacienda Lopez de Haro Crianza, Rioja, Spain, 2020

Café Corazon | cafecorazonkc.com

A sunny and colorful spot in the Crossroads for Latin-inspired co ee drinks in the morning, empandas or tamales in the afternoon, and a cocktail or glass of wine or beer around happy hour. Miel Castagna-Herrera, Curtis Herrera, and Dulcinea Herrera have created a hub for the community to gather no matter what time of day it is.

EAT: Ground beef, onion, hard boiled egg, and pepper empanada

DRINK: Café de Olla co ee or a Kalimotxo (CAL-EE-MO-CHO) a cocktail made with red wine, cinnamon, piloncillo, anise, lemon juice, and Mexican Coke

Hemma Hemma | hemmahemma.com

e hot line at your school cafeteria never served anything as delicious as the chef Ashley Bare and her team are serving up daily at Hemma Hemma. Go through the line, pick what you want and then grab a seat to eat in the comforting dining room decorated to look like your stylish Grandma’s house.

EAT: Miso Chicken Meatballs made with local Gerber Amish ground chicken, miso, and ginger scallion sauce on a bed of steamed jasmine rice

DRINK:Dram Citrus Blossom herbal sparkling water

Tacos Valentina | tacosvalentina.com

Having found a home kitchen inside Torn Label Brewing Co.’s Public House and now serving up tacos at the Fern Bar in the Crossroads, the chefs Kendra Valentine and Pablo Muñoz along with Roger Avila are changing the way we understand Mexican cuisine one taco at a time. ey make their own masa daily with heirloom Mexican corn created in small batches using a stone mill.

EAT: Suadero tacos made with con t and seared brisket topped with tomatillo, jalapeño cream, fresh cilantro, and diced raw onion

DRINK: Cobre Especial, a dark, amber-hued Mexican lager made with heirloom corn provided by Tacos Valentina

Top to bottom: Empanadas from Café Corazon. Miso Chicken Meatballs from Hemma Hemma. Suadero tacos from Tacos Valentina. Opposite page: Grilled Spanish octopus salad from Antler Room.

The Town Company | thetowncompany.com

Located inside Hotel Kansas City, e Town Company is worth a visit for its cozy hearthside cooking vibes and a seasonal menu created by the dynamic duo of the James Beard-nominated chef Johnny Leach and pastry chef Helen Jo Leach.

EAT: Grilled sardines on a bed of crispy potatoes topped with tartar sauce and a drizzle of chermoula

DRINK: A glass of Chateau La Rame rosé, Bordeaux, France, 2022

The Prospect | theprospectkc.org/our-space

As the founder and executive director of e Prospect, the chef Shanita McAfee-Bryant is changing lives by helping the community get access to fresh food and by training people for careers through her culinary training program. e Spot is the café arm of her nonpro t that serves breakfast, lunch, and dinner in her open and airy dining room at 2010 Vine Street.

EAT: Clubba Hubba, a take on the club sandwich lled with crispy bacon, oven-roasted turkey breast, and roasted sweet red peppers, along with the soup of the day

DRINK: Bloody Mary

Harp Barbecue | harpbarbecue.com

Tyler Harp opened his rst brick-and-mortar location for Harp Barbecue in Raytown, and as the sign says, he is open Wednesday through Saturday, 11 a.m. to 7 p.m. or until sold out. Making his Texas-style beef brisket and serving it thick and juicy is just one of the things that makes his place stand out against the Kansas City barbecue competition.

EAT: A meat platter with pork ribs, brisket, sausage, and burnt ends—and don’t forget to order coleslaw and cheesy corn

DRINK: Any beer made by Crane Brewing, its next door neighbor

Fortunati Pizza | order.toasttab.com/online/fortunatipizza

What started as a pizza-party night at Lucky Boys, a bar in the Stockyards District of the West Bottoms, has now become a full- edged pizza place located only two doors down. e chef Justin Norcross, owner of Fortunati Pizza, makes his 12-inch and 16-inch sourdough-crust pies for dine-in, carry-out, and delivery, or you can order them from the comfort of your barstool at Lucky Boys and they’ll walk them over.

EAT: Pep Boi with pepperoni, hot honey, and jalapeños

DRINK: Any ice-cold beer from Lucky Boys

Top to bottom: Grilled sardines on a bed of crispy potatoes from The Town Company. Meat platter from Harp Barbecue. Pep Boi pizza from Fortunati Pizza.

Billie’s Grocery | billiesgrocery.com

e fresh vibes and a exitarian menu created by Robin Krause and her team are just one reason to hit up Billie’s Grocery, now with two locations—one in Midtown and the other in Leawood. ey are open seven days a week; just make sure you get a sweet treat from their amazing bakery on your way out.

EAT: Spring Roll Bowl with marinated rice noodles, jalapeño-pickled mushrooms, organic carrot, Asian pickled cucumber, purple cabbage, sauteed shrimp, zesty lime peanut sauce, and sesame seeds

DRINK: A glass of the house rosé wine

Corvino Supper Club & Tasting Room | corvino.com

e thing about Corvino Supper Club is that it is always open with a bar seat just waiting for you on nights when so many things in the Crossroads are closed, which makes it quite convenient and impossible to resist. With chef/owner James Beard semi nalist Michael Corvino manning the kitchen and Christina Corvino running the front of house and serving as the wine director, you can expect to nd live music, fantastic cocktails, a tempting wine list, and inspired small plates. You’ll leave with all of your senses perfectly satiated.

EAT: XO fried rice with daikon pickles and bonito and Chinese broccoli with whipped tofu and topped with chili crunch

DRINK: Karma Queen, a cocktail made with vodka, dragon fruit, rum, and bitter orange

Earl’s Premier | earlspremier.com

Who knew that a seafood joint with only a handful of seats located in the heart of land-locked Kansas City with a tiny raw bar and a cocktail bar serving frozen drinks along with beer and wine would become the social hub of the city. Todd Schulte and Cory Dannehl have created one of the best places to see and be seen no matter what time of day it is, you’ll always run into someone you know, and that is half the fun.

EAT: A bowl of clam chowder and Crispy Cod Sando topped with shredded lettuce, American cheese, and jalapeño dill tartar sauce

DRINK: Frozen gin and tonic

Of Course Kitchen & Catering |

ofcoursekc.com

Owner and executive chef Swetha Newcomb’s superpower is harnessing the avors of her Southern India heritage and using them to season American ingredients. People are still buzzing about her restaurant and menu located in the southernmost reaches of Overland Park.

EAT: Golden Beet Carpaccio with orange vinaigrette, cashews, curry leaf pesto, toasted paneer, arugula, and pickled daikon

DRINK: Nanhattan made with Rittenhouse Rye, spiced banana liqueur, orange and angostura bitters

Top to bottom: The Spring Roll Bowl from Billie’s Grocery. A bowl of clam chowder and a frozen gin and tonic from Earl’s Premier. Golden Beet Carpaccio from OfCourse Kitchen & Catering.

Vita’s Place | vitasplace.com

Ryan and Jenny Sciara have opened a new wine bar in the Crestwood Shops to go with their wine shop, Underdog Wine Co, located just around the corner. is convivial neighborhood spot is the perfect place to settle in for a fantastic glass of wine and some meaningful meat, cheese, and dessert plates.

EAT: Mortadella, ricotta, and preserved lemon along with cannoli for dessert

DRINK: A glass of Soellner, Grüner Veltliners

District Biskuit | districtbiskuits.com

He made a name for himself by using his mother’s recipe to make tall, u y biscuits, and today owner and chef Guroux Khalifa is at the helm of his brick-and-mortar restaurant in North Kansas City, selling his big boy biscuit sandwiches, mac n’ cheese bowls, and milkshakes, with lines out the door on weekends.

EAT: DB Hash with crispy hash brown potatoes, chicken sausage gravy, bacon jam, shredded cheese, and chives, and get one of his famous biscuits to eat on the side

DRINK: South Side Shake, a milkshake made with chocolate and vanilla ice cream, topped with crispy fried potato bits and whipped cream—add a shot of booze of your choice to your milkshake for only $2 more

Novel | novelkc.com

Tucked in a quiet corner of the Crossroads, Novel continues to reveal itself like a good book, slowly page by page. e chefs Ryan Brazeal and Jessica Armstrong and their team continue to delight with bowls of interesting pastas, delicate sh, meaty entrées, and seasonal soups, salads, and desserts along with a full bar and wine list in their rightsized dining room.

EAT: Blue crab tortellini with coral pasta, tarragon, and calamansi butter

DRINK: A glass of Château Routas, rosé, Provence, France

Chewology | chewologykc.com

With the chef Katie Liu-Sung receiving her rst James Beard nomination this year, all eyes are on her cool, contemporary Taiwanese restaurant located on Westport Road. Using local seasonal ingredients, she’s creating dishes enjoyed around her own family table. e menu features

Top to bottom: DB Hash and a milkshake from District Biskuit. Blue crab tortellini from Novel. Mala Hot Pot from Chewology.

dumplings, noodles, and bao dishes paired with a full cocktail bar.

EAT: Mala Hot Pot, cooked tableside by dunking a selection of raw meats and vegetables in a Sichuan chili- avored hot broth

DRINK: Sake-Wrench cocktail with Lucky Dog Maneki Wanko sake, Bronson’s Milk Punch, salted plum-lemon bitters, and soda water

Bisou | instagram.com/bisoukc

Just underneath the I-35 on-ramp in the Westside is an eye-catching two-story brick building now with a fresh coat of white paint and quaint outdoor patio transformed inside and out by owner Cait Marie into a salon upstairs and a little European-inspired co ee shop/bookstore downstairs serving pastries, breakfast burritos, and Maps co ee.

EAT: Pain au chocolate croissant from Blackhole Bakery

DRINK: Cortado co ee using Maps co ee beans

Taco Naco Westport | taconacokc.com

At its second location in Westport, the chef Fernanda Reyes and Brian Goldman have expanded not only their menu but also their customer base. e new spot came with a full bar, where they are now pouring fresh and frozen cocktails, including palomas, pina coladas, and margaritas to go with their tasty tacos, burritos, quesadillas and nachos.

EAT: Brisket Birria ramen soup, ramen noodles in birria broth topped with pulled brisket, cilantro, and onion and served with two birria-style brisket tacos on the side.

DRINK: Spicy pineapple margarita

The Campground | thecampgroundkc.com

As patio season is upon us, e Campground owners Christopher Ciesiel and Cristin Llewellyn have done a masterful job doubling its seating by reimagining the parking lot as a campsite. Take that and pair it with a clever craft-cocktail program and the culinary stylings of Je Workman, who received a James Beard nomination for Emerging Chef this year, and you have the kind of “roughing it” I can get all about.

EAT: Cauli ower with hazelnuts, scallions, dates, and chili crunch

DRINK: Orange negroni made with Campground orange vermouth, Campground Amaro blend, and Banhez Ensemble mezcal

Top to bottom: Blackhole Bakery croissants from Bisou. Brisket Birria ramen soup from Taco Naco Westport. Negroni from The Campground.

The butlery’s two doors make for easy access from anyplace in the kitchen.

Kitchen Aide

KANSAS CITY KITCHEN MIXMASTERS SHOW HOW IT’S DONE

WORDS BY Judith Fertig

DUAL ZONES

When Ashley and Ryan Young refreshed their Prairie Village kitchen, they enlisted the help of Kylie Scovell Brewer with Scovell Remodeling. “Ashley and Ryan love Colorado and travel to Italy often, so we wanted to bring those elements in,” says Brewer. “ ey love to cook, but don’t like the mess.”

e solution? A dual-zone kitchen with open space for cooking and gathering and a recessed “butlery” for prep. The bright, airy space is centered around a custom Unruh walnut table and features custom Pro le cabinetry and easy-to-clean quartz countertops. An island of

plain-sawn white oak across from the Wolf cooktop keeps the cook’s ingredients handy. A trio of windows over the sink brings the outdoors in. e butlery, repurposed from a former laundry room and powder bath, features cabinetry painted a Farrow & Ball teal and walnut countertops from Elmwood Reclaimed Timber. Floating walnut shelves hold framed handwritten recipes for Grandma’s pie and Mom’s cookies. A second prep sink, built-in freezer shelves, an espresso machine, and GE double ovens help organize much of the kitchen prep. Styling by Kristin Holton of Estately. scovellremodeling.com

PHOTOS BY Laura Kackley

White-painted paneling adds dimension to the walls. The GE double oven is tucked away in the butlery. Brass sconces from Visual Comfort light the countertop.

Above the range, the Zephyr hood is framed in custom Profile cabinetry.

Deep teal painted custom cabinetry in the butlery highlights the warm hues of the reclaimed timber countertops.

CONTEMPORARY CLASSIC

The homeowners of this Loch Lloyd kitchen entertain quite a lot, says designer Laura McCroskey with McCroskey Interiors, but their old kitchen didn’t quite deliver in function or style. McCroskey opened it up, while keeping the basic footprint. Now a pony wall peninsula in waterfall honed Negresco granite, a marble checkerboard oor, and a bleached-oak pantry with reeded glass and plenty of drawers provide a mix of materials.

Along the back wall, an eight-footwide black-framed window, with a caststone surround by ADI, would be right at home in a city loft. Framed photos by Kansas City artist Kim Taggart are from the McCroskey Interiors art collection. e streamlined vent over the Ilve range faces the window.

e large island, with its notched marble countertop, holds a 4½-footsink and is surrounded by stylish upholstered chairs by Olivya Stone. Ostby Construction helped make it all happen. mccroskeyinteriors.com

Far left: A second sink in the peninsula keeps kitchen helpers out of the main ow.

Left, top: Softly glazed white-oak cabinetry on the island and upper cabinets is matched with creamy white cabinets on the perimeter. Left, bottom: Brass pulls on the custom upper cabinets are from Armac Martin.

PHOTOS BY Nate Sheets

Crisp Hale Navy blue and Nordic white hues heighten the natural wood tones of the trim and flooring.

BANQUETTE BONUS

Martin and Sarah Loring’s Tudor-ish home o Ward Parkway had a lot of great features, but the kitchen wasn’t one of them. Enter designer Lisa Otterness with Classic Kitchens, who waved a magic wand and gave Sarah the double ovens she so desired—just not in the space you would expect. e deep blue-hued banquette is enclosed by angled counters at two di erent heights. e 36-inch height cabinets and counter function as the baking center, while the 42-inch counter tops the two side-by-side ovens. ere’s also a drawer microwave.

Making it all work was expert cabinet installer Paul Short, whose

is married to the Lorings’ daughter. “I couldn’t do what I do without him,” says Otterness.

Another plus—when they scraped a bit o the formerly white-painted beams, they discovered the original walnut and brought the nish back. “A great retro t honors the age of the home,” says Otterness. classickitchenskc.com

son

PHOTOS BY Aaron Leimkuehler

Above: Rather than bar stools, the Lorings requested table-height seating. The custom walnut table reveals an inlay borrowed from a family heirloom silver pattern. Left: Beautiful solid wood doors conceal the generous pantry.

EUROPEAN CHIC

‘‘You do you,” the Prairie Village couple told Belgian-born designer Karin Ross, “we are open to di erent things,” and it was music to her ears. She pulled out all the stops of her signature European-chic kitchen design with elements that “play well together,” she says.

A leafy motif carries through the space: a trio of pendant lights like falling birch leaves, bar stools imported from Spain with backs like

ginkgo biloba leaves, and a branchy chandelier over the breakfast table.

Wood accents include painted maple and natural cherry cabinetry and a special teak that wraps around existing columns. Quartz countertops pair practicality with a little sparkle. Custom hand-formed European tiles with gold veining subtly highlight the cooking area, while oval tiles with a metallic sheen draw the eye to the bar area. karinrossdesigns.com

PHOTOS BY Aaron Leimkuehler

Above: A creative mix of painted cabinetry and natural woods highlight different zones in the kitchen. Right: Teak wood panels imported from Europe dress up existing posts. Opposite: The breakfast area is an addition to the original space, as are the French doors leading outside.

CONTEMPORARY TUDOR

In Brookside, Shelly and Mark Kramer were contemplating a big outdoor kitchen project when they realized their indoor kitchen and little-used dining room needed to come rst. “We wanted a comfortable space with a cozy hang-out vibe for our family,” says Shelly. “Now I love it when the morning sun oods the room with light.”

“We came on to make sure their project is perfect,” says Portfolio Kitchen and Home owner and designer Geri Higgins. “We wanted to protect the dignity of the house, change the layout, and lighten

it up.” A large arched opening with custom molding brings the dining room in. Pale, paneled cabinets reference the Tudor style, while large-format Calacatta tiles in caramel and camel add warmth to the backsplash. ey tested 25 colors before coming up with the perfect o -white for the walls.

Cabinets painted a soft greige hue and a striated bronze range hood suggest the past, while chandeliers in a spare design hint at contemporary. “It’s a great mix of fresh, modern, and traditional,” says Higgins. portfolio-home.com

PHOTOS BY Aaron Leimkuehler

Originally, the kitchen was centered around a small kitchen table. With some tweaks in the layout, a generous island that o ers plenty of space for both prep and everyday dining was able to take its place.

Above: A single door opening from kitchen to dining room was enlarged and trimmed to match the Tudor details of the home. Far left: A paneled door disguises the JennAir refrigerator with its stylish obsidian interior. Left: Contemporary twists on traditional design abound in this kitchen, such as the Layla Grayce chandeleir and the leather-upholstered bar stools. Countertops are honed Caesarstone.

MUSIC + FUN FOR EVERYONE

MUSIC + FUN FOR EVERYONE

Classical Concert

Special Performance

Ravel’s Boléro, with Foley’s Soul Bass

Friday & Saturday, April 5-6 at 8 p.m.

Classical Concert Ravel’s Boléro, with Foley’s Soul Bass

Classical Concert

Jeffrey Kahane Plays

Jeffrey Kahane Plays Beethoven’s Fourth

Beethoven’s Fourth Piano Concerto

Special Performance

Simply the Best: The Music of Tina Turner

Simply the Best: The Music of Tina Turner

Thursday, April 25 at 8 p.m.

Pops Concert Sci-Fi Spectacular

Friday & Saturday, May 17-18 at 8 p.m.

Pops Concert Sci-Fi Spectacular

Friday & Saturday, May 17-18 at 8 p.m.

Sunday, May 19 at 2 p.m.

Sunday, April 7 at 2 p.m.

Friday & Saturday, April 5-6 at 8 p.m.

Sunday, April 7 at 2 p.m.

MICHAEL STERN, CONDUCTOR

Piano Concerto

Friday & Saturday, April 19-20 at 8 p.m.

Thursday, April 25 at 8 p.m.

Sunday, May 19 at 2 p.m.

JASON SEBER, GUEST CONDUCTOR

JACK EVERLY, GUEST CONDUCTOR

MICHAEL STERN, CONDUCTOR

XAVIER FOLEY, COMPOSER AND DOUBLE BASS

XAVIER FOLEY, COMPOSER AND DOUBLE BASS

MAURICE RAVEL Le tombeau de Couperin

MAURICE RAVEL Le tombeau de Couperin

XAVIER FOLEY Soul Bass

XAVIER FOLEY Soul Bass

ANGEL LAM Please let there be a paradise... (world premiere)

ALBERTO GINASTERA

ANGEL LAM Please let there be a paradise... (world premiere)

Variaciones concertantes

ALBERTO GINASTERA

Variaciones concertantes

MAURICE RAVEL Boléro

MAURICE RAVEL Boléro

Featured soloist Xavier Foley is a double bass double threat — virtuoso player and imaginative composer.

Tickets from $25.

Featured soloist Xavier Foley is a double bass double threat — virtuoso player and imaginative composer. Tickets from $25.

Friday & Saturday, April 19-20 at 8 p.m.

Sunday, April 1 at 2 p.m.

Sunday, April 1 at 2 p.m.

MICHAEL STERN, CONDUCTOR

TAMIKA LAWRENCE, VOCALIST

JASON SEBER, GUEST CONDUCTOR TAMIKA LAWRENCE, VOCALIST

JEFFREY KAHANE, PIANO

MICHAEL STERN, CONDUCTOR

JEFFREY KAHANE, PIANO

RALPH VAUGHAN WILLIAMS

Fantasia on a Theme by Thomas Tallis

RALPH VAUGHAN WILLIAMS

Fantasia on a Theme by Thomas Tallis

LUDWIG VAN BEETHOVEN

Piano Concerto No. 4

LUDWIG VAN BEETHOVEN

WOLFGANG AMADEUS MOZART

Piano Concerto No. 4

Serenade No. 10, “Gran Partita”

WOLFGANG AMADEUS MOZART

Serenade No. 10, “Gran Partita”

We’re delighted to welcome Jeffrey Kahane back to Kansas City to play Beethoven’s superb Fourth Piano Concerto.Tickets from $25.

We’re delighted to welcome Jeffrey Kahane back to Kansas City to play Beethoven’s superb Fourth Piano Concerto.Tickets from $25.

All hail the “Queen of Rock ‘n’ Roll.” Tina Turner’s singular voice and decades-spanning career gave us songs that became part of the soundtrack of our lives. Join us for a celebration of Turner’s iconic musical legacy, featuring hits like “Proud Mary”, “What’s Love Got to Do With It”, “Private Dancer”, and “Simply the Best.” Tickets from $49.

All hail the “Queen of Rock ‘n’ Roll.” Tina Turner’s singular voice and decades-spanning career gave us songs that became part of the soundtrack of our lives. Join us for a celebration of Turner’s iconic musical legacy, featuring hits like “Proud Mary”, “What’s Love Got to Do With It”, “Private Dancer”, and “Simply the Best.” Tickets from $49.

Sponsored by Country Club Bank, McCownGordon Construction, US Engineering and Veracity Consulting.

Sponsored by Country Club Bank, McCownGordon Construction, US Engineering and Veracity Consulting.

JACK EVERLY, GUEST CONDUCTOR

JOHN DE LANCIE , NARRATOR

SARAH TANNEHILL ANDERSON , SOPRANO

JOHN DE LANCIE , NARRATOR

KANSAS CITY SYMPHONY CHORUS, CHARLES BRUFFY, CHORUS DIRECTOR

SARAH TANNEHILL ANDERSON , SOPRANO

KANSAS CITY SYMPHONY CHORUS, CHARLES BRUFFY, CHORUS DIRECTOR

Experience an out-of-this-world concert conducted by the worldrenowned conductor Jack Everly and featuring music from “2001: A Space Odyssey,” “Star Trek,” “E.T.,” “Close Encounters of the Third Kind” and more. Tickets from $40 for adults and $28 for children.

Experience an out-of-this-world concert conducted by the worldrenowned conductor Jack Everly and featuring music from “2001: A Space Odyssey,” “Star Trek,” “E.T.,” “Close Encounters of the Third Kind” and more. Tickets from $40 for adults and $28 for children.

CONCERTS ARE HELD IN HELZBERG HALL AT THE KAUFFMAN CENTER FOR THE PERFORMING ARTS.

Xavier Foley

Jeffrey Kahane

Tina Turner

Xavier Foley

Classical Concert

Jeffrey Kahane

Tina Turner

Michael Stern, music director

TAKING A FRESH LOOK AT SENIOR LIVING

WHERE’S GRANDMA? SHE’S NOT KNITTING, SHE’S AT THE SPA

words by Judith Fertig

First of all, the statistics might come as a shock. According to the Washington Post, over one in six Americans is now 65 or older.

By 2035, the U.S. Census Bureau projects, there will be more people aged 65 and older than 18 and younger.

As Americans are living longer and staying healthier, we see senior living communities expanding all over the Kansas City metro area. Some, like Tiffany Springs Senior Living, offer an active lifestyle; others, such as Benton House (in Blue Springs, Lenexa, and Olathe) or Brookdale Senior Living (Shawnee, Leawood, Kansas City), specialize in assisted living, memory care, and skilled nursing.

We’re spoiled for choice.

And it all started long ago when many senior living communities began as charitable efforts.

Village Shalom, for instance, began in 1902 as a group of Orthodox Jews got together to take care of their elders. By 1950, this effort expanded into the Home for the Jewish Aged. By the 1990s, Village Shalom broke ground on a 23-acre tract at 123rd and Nall in Leawood. Today, Village Shalom is a continuing care retirement community (CCRC) with a pool and a day spa.

Likewise, Armour Oaks Senior Living Community started as an effort by the Women’s Christian Association to take care of the widows and children of Civil War veterans. Today, its Waldo-area CCRC campus provides cottages, townhomes, and apartments for every stage of senior living.

Aberdeen Village in Olathe began in 1947 as a Presbyterian Good Samaritan program in Wichita for people who had outlived their resources. Today, as a CCRC, it welcomes “hardworking, independent thinkers.”

Senior living is now about living life on your own terms.

Vibrant seniors choose their next life chapter for a variety of reasons.

For Jenifer Lucas, it was a chance to come home to Kansas City, where the cost of living was lower, and she could enjoy all the cultural offerings. After a long career as an attorney with the Federal Energy Regulatory Commission in Washington, D.C, Lucas visited three senior living communities here: Santa Marta Luxury Senior Living Community in Olathe, Claridge Court in Prairie Village, and St. Luke’s Bishop Spencer in Kansas City. She decided on a two-bedroom independent living apartment at Bishop Spencer, in part, because of its location. And because she felt at home.

“There are interesting and accomplished residents who are fun and easy to be around,” she says. “The staff is wonderful. There is always something to do, whether it a speaker, music, or Saturday night movie. The food by the PB& J group is really good, and we enjoy our happy hours. Our new CEO says he wanted this to be the place to live in Kansas City, and I think it is. I have been very happy here.”

For Kelly Perkins, the decision came gradually. After her husband passed away, Perkins sold her four-bedroom house and downsized to a two-bedroom apartment in Prairie Village, where she lived for several years. About a year ago, she moved into a two-bedroom independent living apartment at Armour Oaks. “My husband’s parents had lived at John Knox Village in Lee’s Summit, and they loved it there. But I wanted to be closer in. When I was still in the insurance industry, I was on the board of the Women’s Christian Association, so I was very familiar with this place,” she says.

“I just wanted a change, and I looked at several other places. The physical structure was important to me as well as how they handled their money,” she says, not wishing to make a large deposit as some communities require. “I really enjoy the sense of community here. All of us watch out for one another. On Saturday nights, we have wine and conversation after dinner around the fireplace, laughing and telling stories.”

Communal living also appeals to a retired elementary school teacher who resides with her partner, a mobile home park business owner, at Tallgrass Creek Senior Living Community in Overland Park, an Erickson community. Her decision also came gradually. “We already had friends who lived here,” she says. “Every time I came to hang out, I liked it. There are so many restaurants to choose from. And so much to do. It’s not unusual for me to go to two exercise classes in the morning.”

The couple does not miss their large home with a pool in Overland Park. Instead, they enjoy the “lock-and-leave” freedom of their independent living apartment. “There is something here that will pique your interest, whether it is the dog park, your own garden plot or raised bed, lots of beautiful areas to walk.” The best thing? “The people,” she says. “I enjoy being part of a community. Everybody is so friendly. Our floor gets together every Friday afternoon to catch up on each other’s lives.”

“I know I have care in place here,” she adds, as Tallgrass Creek is also a CRCC community. “And that means peace about my future.”

THE SPECS ON SENIOR LIVING: WHAT YOU NEED, WHEN

words by Judith Fertig

Just as we might have forecast our needs when buying a home as younger adults—nearby schools, a backyard for the kids to play, easy commute to work, large kitchen for hosting family events—senior adults also need to look ahead.

As Kansas Citians get older, they prefer one-floor living, easy access to services and transportation, meals they don’t have to cook, community, safety, and a sense of security. Senior living options vary, depending on the amount and type of healthcare that is required.

Many seniors look for continuing-care communities, also known as CCRCs or life plan communities. CCRC’s are a long-term care option for older adults who want to stay in the same place through different phases of the aging process. Knowing that no matter what happens health-wise, they can stay where they are, can provide a sense of security for seniors and their families.

INDEPENDENT LIVING

No longer tethered to school and work schedules, many active seniors prefer maintenance-free “lock-and-leave” situations in which they are freer to travel and enjoy life without the responsibilities of mowing the lawn or fixing the roof. The Kansas City area offers many independent living options—from cottages and villas to townhomes and apartments. Usually, independent living accommodations in retirement

communities have a pre-set monthly fee that includes all the amenities, real estate taxes, housekeeping, maintenance, and some dining services.

ASSISTED LIVING

When senior adults need help with dressing, bathing, eating, or taking medications, they can hire home health aides in an independent living situation or transfer to assisted living. Here, the accommodations are usually studio apartments with 24-hour assistance with daily tasks. Dining services and housekeeping are included, as are scheduled transportation to medical appointments and shopping.

MEMORY CARE

For senior adults living with dementia or Alzheimer’s, memory care units feature increased security and around-the-clock care from specially trained staff. The secure environment, sometimes including a private garden area, prevents memory care patients from wandering away.

SKILLED NURSING

Senior adults may need skilled nursing care on a short-term basis when recovering from surgery or an illness or longer-term as their health fails. Options usually include a private or semi-private room with 24-hour care.

words by Judith Fertig

ill this be your forever home? Or do you want to be active for now, but move to a full-service community later on?

Many communities, such as Connect55 Plus Shawnee, offer active living for those 55 and older in townhouses, villas, or apartments. This might simply mean quieter apartment living, with no loud 20-something parties into the wee hours.

If you want to age in place, look for a CCRC designation, which means a continued care retirement community that will take you from independent living to skilled nursing or memory care.

LOCATION

If you’re a season ticketholder to the Kansas City Symphony or KCRep, you might not want to live in southern Overland Park as you get older and think twice about driving at night. Likewise, if you have friends and family in Liberty, you might want to live farther north so it’s easy to visit. Location is especially important if you or a loved one is in assisted continued on page XX

living, memory care, or skilled nursing and need the regular help of a family member or friend.

FINANCIAL

Although many retirement communities have benevolent care funds to assist seniors who outlive their resources, they will still take a careful look at your nancials before accepting you as a resident.

Each senior living community will have its own nancial structure that might include one or all of the following:

Life Care: A buy-in deposit or entrance fee that may be partially refundable to your or your estate. is is to ensure that you will have lifetime priority for care as your needs change. In addition to the deposit, there is a predictable monthly fee for services, amenities, and housing.

Modi ed Plan: Lower, one-time entrance fee plus a monthly fee for services, amenities, and housing. You would also have access to other levels of care for a set number of days before paying more.

Fee for Services: is arrangement features a lower one-time entrance fee, monthly fee for services, amenities, and housing. Other levels of care would depend on availability and be at current market rates.

DINING

e quality of dining can be another major factor in the senior living decision. One of the most frequently whispered suggestions is to look for a community with a happy hour, even if you don’t drink; people who

like wine or a cocktail are probably also particular about food.

It’s also a good idea to dine before you sign. If you can, visit friends for lunch or dinner to sample the fare. Also, ask if there is a dress code for evening meals or in certain dining areas, if you can have a meal sent to your apartment or room, and if you can have guests.

CARE, SAFETY, AND MEDICATION

Question, question, question. When you tour a retirement community, don’t just look at the independent living. If you plan on aging in place, also tour the assisted living, memory care, and skilled nursing.

Ask all the what-ifs. If you are part of a couple, how does the community handle it when one partner needs extra care? Are home health aides permitted in independent living, often a more cost-e ective plan that also allows a couple to stay living together. What if you need surgery, go to rehab, and then are not quite ready for independent living just yet? What if you outlive your resources?

For individual safety, are bathrooms tted with bars and shower seats for safety in bathing? Is there an emergency device in the bedroom or main living area to call if necessary? Many communities require residents to have emergency information and a list of all medications stored in a central location (such as on the refrigerator) in case an ambulance needs to be called.

For community safety, how are visitors monitored? When are doors locked? What happens in case of a tornado or re?

much more than

Flavor IN KC

In the Kitchen PEAS!

BY Cody Hogan PHOTOS BY Aaron Leimkuehler

Brilliant green English peas are one of the little joys of spring. Although I deplored them as a child (having really only experienced the canned version), I now can’t imagine a spring without them. In the garden, I love the idea of peas, but our erratic spring weather can make them a bit of a challenge in the Midwest. English peas really need an extended period of cool weather to thrive, but I have had great success with sugar snap and snow peas here. And while those varieties don’t have quite the same complex “pea” avor, their texture and sweetness satis es my spring pea cravings.

My fascination with peas began in my early 20s when I was reading everything about cooking that I could get my hands on (some things haven’t changed). It was in An Alphabet for Gourmets by M.F.K Fisher, the chapter “P is for Peas,” discussing her transcendent moments with the tiny legume. What had I been missing? My curiosity piqued, I have been on a decades long search for exactly such moments. e following recipe is my celebration of three types of spring peas. And although it may not provide the ecstasy of Mrs. Fisher’s freshly picked peas cooked in the open air on a hillside in the south of France, I do think you will enjoy it.

Spring Peas and Burrata is dish is a celebration of peas in all their variety (see In Your Pantry), and it is perfect for sharing at all manner of spring cel-

ebrations. It begins with a bed of pea purée, followed by a fresh sauté of more peas, edible pod peas, radishes, and herbs, and is topped with burrata, the cheese that is currently almost inescapable—with good reason—in culinary circles. e recipe is easily doubled or even tripled.

Begin with the pea purée: In a saucepan, add 2 tablespoons of extra-virgin olive oil or butter . Slice a clove of garlic and/or a shallot (or spring onion), add them to the pan and sauté until translucent, about 4 minutes. Pour in a cup of water or mild stock , one pound of frozen peas (if they look frosty in the bag, you should rinse them under running water before adding), and season with a dash of salt and pepper . Bring the peas to a boil and simmer for 2-3 minutes (if you are blessed with an overabundance of fresh peas and wanted to use them in this recipe, they would need an extra minute or two—taste to test for tenderness). Take the pan from the heat, and drain o about half of the water, reserving the liquid to adjust the thickness of the purée. Stir in a few leaves of mint or basil , and add another 2 tablespoons of olive oil or butter . With an immersion blender or food processor, purée the peas, adding back the reserved liquid as needed to reach your desired density and texture, tasting for seasoning as well. e purée can be served, warm, at room temperature, or even cool.

Continue with the vegetable garnish: Prepare the vegetables as follows, keeping in mind that omissions or additions can be made based on what variety you have available. Wash a handful of small

radishes, leaving the greens attached if they are pristine, and cut a small X about ¼ inch deep into the bottom of each (that helps decrease the cooking time). Wash a big handful each of sugar snap peas and snow peas, checking for tough strings on the sides of the peas (this is most likely to happen on snow peas, especially when they are larger). Wash a handful of pea tendrils, cutting them into shorter lengths if they are large. Cut a green onion or chives into shorter lengths. Have ready a cup of fresh (preferably) or frozen English peas. When all the vegetables are prepared, heat a large skillet. Pour in a few tablespoons of olive oil, and brie y sauté a sliced clove of garlic, the radishes and the fresh peas if using—frozen peas should wait until closer to the end of cooking time. Season with salt and a pinch of crushed red pepper akes. Toss, then, adding a few tablespoons of water to prevent scorching, cover the skillet and allow the radishes and peas to cook for 2-3 minutes. Uncover, toss again, and drop in the sugar snap peas, frozen peas, and pea tendrils. Toss again, taste to check seasoning, and set the pan aside to cool.

Assemble the dish: On a large plate, spread the pea purée, leaving a little room around the edge. With a large spoon or tongs, surround the purée with a ring of the cooked vegetables, and scatter the chives or scallions about—if you have any more mint or basil leaves, those would be lovely here as well. Place a ball of fresh burrata cheese in the center of the plate, and cut it down the center to allow access to the creamy shreds inside. Drizzle the cheese and vegetables with your best extra-virgin olive oil , and season the cheese with a few grinds of fresh black pepper and sea salt . If you don’t have burrata, any number of fresh young cheeses, like a Tuscan Pecorino or tangy goat cheese, could stand in its place—Boursin, creme fraiche, labne, or even a dollop of yogurt or sour cream would also work, or you could omit the cheese entirely. Serve the dish with slices of grilled country bread or ciabatta , preferably somewhere with a stunning view, beautiful weather, and loved ones in abundance.

In Your Pantry

SO MANY PEAS!

Frozen vs Fresh. There is absolutely nothing wrong with frozen peas. They are a work horse ingredient in many professional kitchens. Unless you have access to extremely fresh and not overly mature peas, say picked straight from the garden or farmers market (and even from the market, you don’t know exactly how long they’ve been picked), the fresh kind can be almost unpleasantly starchy and without a hint of the sweetness and the bright “green” flavor that makes them such a pleasure to eat. When they are young and fresh, English peas are remarkably tender and sweet, needing only the briefest of cooking in a little butter with salt and pepper—nothing else. Fresh peas do have the ability to stand up to longer cooking periods, and in cases where they are a little more mature, they require a longer cooking time to make them tender and less starchy. If you shell your own peas or have the good luck to find them already shelled at the market, a close examination will help tell you their age—if the pods are older, you will see some of the individual peas beginning to sprout little white tails.

Sugar Snap and Snow Peas

As their French name (Mange tout or mangetout) explains, with these peas you can “eat it all.”

Sugar snap peas, with their fat crunchy pods with peas forming inside, look much like ordinary English peas, but the succulent pods are entirely and deliciously edible. Snow peas, with their thin, flat longer pods, are equally sweet with a refreshing vegetal flavor and require only the briefest of cooking times—just a minute or two at the most. Both kinds are a treat, raw and straight from the vine, for gardeners needing a little snack while working. When preparing either type of edible pod pea, always check a few to make sure they haven’t formed tough strings running down the seams on either edge of the pod. Modern varieties have—for the most part—had this trait bred out, but occasionally you still find strings. The string is easily removed by pulling it from one end to the other like pulling a zipper.

Pigeon Peas

Unlike English peas, this pulse (the edible seed of a legume) thrives in hot climates where they are extremely popular and form a basic element of many tropical cuisines. Like most legumes, when paired with rice they form a nutritionally complete protein. They are extremely versatile and are especially favored in Caribbean and Indian cuisines. Look for them in dried, fresh, or frozen form in larger grocery stores.

Dried Split Peas

Pea Tendrils

Often misunderstood, dried split peas (exactly what their name suggests) should be a staple in every pantry. They are quick cooking and dissolve rapidly into a savory purée whose consistency can be easily adjusted simply by adding water, stock, butter, or oil. Split peas are frequently paired with a little ham or bacon, onions, carrots, and celery to make a comforting meal, perfect for a cool spring evening. A few tablespoons added to a watery soup, followed by 20 minutes of cooking can lend a satisfying velvety texture. Split peas are very companionable to many herbs and take well to countless seasonings.

Long popular in Europe and Asia, pea tips and tendrils—the tender, growing end of the pea vine—are rapidly growing in popularity in the Midwest. They generally come in two sizes (large and small pea tips), the larger variety often benefitting from being cut into smaller sections (as they grow larger they can develop more fiber and become tough). When small, they are delicious tossed directly into a salad and dressed like lettuce. Larger tendrils are best given a brief sauté with a few slices of garlic, the way you might quickly cook spinach. Look for them in the produce section, especially at Asian grocers.

by Jenny Vergara photo by Jack Hatzfeld

In Your Cocktail FERN BAR

Fern Bar took so long to go from an idea inside of Bryan Arri’s head to a pandemic pop-up to brick-and-mortar that the bar itself almost feels like a mirage now that it is finally open for business on the corner of Southwest Boulevard and Broadway Boulevard in the former Broadway Bank building.

The talented Kansas City bartender, whose resume includes stints at Manifesto, Rye, and The Monarch Bar, has—with help from KEM Studio, a local architecture and design firm—brought this Latin fever-dream bar to life. Specializing in sugarcane- and agave-focused craft cocktails, Fern Bar truly feels like you have stepped inside a cool, refreshing oasis in the Kansas City Crossroads.

Creamy white walls flow down to natural wood trim that wraps around built-in banquettes plumped with deep-green cushions matching the flora and fauna theme. White marble café tables and small stools

follow the curve of the banquettes. Terracotta-hued pots planted with a bevy of green tropical plants of all shapes and sizes sit on the shelf behind each banquette, picking up the colors of the original tile and terrazzo floors, which remain beautifully intact. The bar itself is a study in curves, with a low-lit back bar highlighting as yet undiscovered bottles of tequila, mezcal, and rum. A pop of peach paint at the back of the bar is where guests will find the Tacos Valentina folks, slinging their fresh, authentic selection of tacos nightly.

While there are no ferns in sight at Fern Bar, there are plenty of attractive people drinking, eating, and socializing—the original intent behind the “fern bar’ phenomena of the 1960s through '80s. The goal then was to offer drinks stiff enough to attract the men, served in a place that felt safe enough for single women to come eat, drink,

Fern Bar Margarita

and mingle after work.

Yet Arri’s Fern Bar has taken those brass rail, bell ringing, and fern planter roots and morphed them into an intriguing menu of Latin-inspired cocktails that are both delicious and a discovery. Because he believes in the importance of supporting small artisanal producers making handcrafted rum, tequila, and mezcal made with a sense of pride and place, Arri is doing the work at each table explaining to guests what’s in their glass and sometimes even offering a small splash of a spirit solo while he charmingly delivers a mini master class in why he is pouring it at his bar.

From the Paloma, Ranch Water, or mezcal negroni on the agave side of the menu to the tiki-inspired Planter’s Punch and the Corn & Oil, which uses both R.L. Seale 12-year-old Barbados rum and Real McCoy 5-year-old rum, these drinks are simple to make and use quality ingredients with delicious results. Of all the drinks on his menu, Arri might be most proud of the Fern Bar margarita.

“The Fern Bar margarita features two different tequilas, both additive-free agave distillates from Libélula Joven and Tapatio Blanco. We add viscosity with an agave gomme syrup, and citrus flavor with dry curaçao and lime,” explains Arri. “It is just a traditional margarita build, but when you use products produced with integrity and care, you get something special.” We couldn’t agree more. fernbarkc.com

Fern Bar Margarita

1.5 ounces Libélula Joven tequila

.5 ounce Tapatio Blanco tequila

25 dry curaçao

5 agave gomme syrup*

1 ounce fresh lime juice

Small pinch of salt

Charred lime wedge for garnish

Combine all ingredients above in a shaker tin, add ice, and shake between 8 to14 seconds. Strain the cocktail into a salt-rimmed rocks glass, and garnish with a charred lime. You can vary the flavor of the cocktail by swapping in different, 100-percent agave tequilas, as well as the dry curaçao.

*Agave Gomme Syrup: Agave gomme (the French word for gum) syrup adds a silky texture to drinks and softens the alcohol's flavor. It is made by combining 200 grams made up of 3 parts agave syrup with 1 part water along with 24 grams of gum arabic powder. Blend it in a Vitamix until a smooth consistency has been achieved. For simplicity, you can also use a recipe of 3 parts light agave nectar to 1 part water and blend to make your syrup.

BY Jenny Vergara

PARIS BANH MI

WHEN THE SIGN for Paris Banh Mi went up outside the original Mike’s Wine & Spirits building on Westport Road, it was hard to miss, as that building had sat woefully empty since Mike’s moved into their shiny new space next door. O ering dine-in, carry-out and delivery, Orlando-based Paris Banh Mi has a charming interior and a large menu just perfect for co ee, lunch, dinner, or snack attack. Highlights include Vietnamese bahn mi sandwiches and pho, clever Korean corndogs, boba tea, and a bakery o ering an impressive selection of Asian pastries, French macarons, tiramisu, and cheesecake by the slice. Guests can also shop a wide variety of pre-packaged Asian snacks, including crunchy charred rice with pork oss, cat sh strips, sour plums, and much more. It is fast, fun, and avorful. parisbanhmi.com

BY Jenny Vergara

In Culinary News

TEABIOTICS KOMBUCHA

WHEN OWNER AND FOUNDER Kortney Lee moved his Community Groceries Market, a grocery store o ering fresh, healthy food that’s a ordable and accessible to all, from its original East Crossroads location to its brand new Troost Avenue location, it left an opportunity to open something new in Brewer’s Alley. Because he still wanted to bring healthy food and drink options to the neighborhood, Lee called Olathe-based Scoby Masters Tea-Biotics owner Lisa Bledsoe to o er her an opportunity to open a new small-batch kombucha taproom. A delicious alternative to alcohol, the new Tea-Biotics Kombucha taproom is now open, pouring 24 avors of kombucha, including peach pineapple, blueberry, hibiscus watermelon, and elderberry grape. ey also o er CBD-infused kombucha in a variety of avors. All drinks will be served from kegs in reusable glass containers for greater sustainability. Guests can also nd prepackaged food options, such as sandwiches, salads, and fruit and nut snacks, available to eat along with their drinks. tea-biotics.com

by Jenny Vergara

THE SAVOY AT 21C

THE SAVOY restaurant and 21c Museum Hotel Kansas City have announced Eric Michael as its new executive chef. With local ties to the area and culinary expertise cooking in kitchens from Chicago to Kansas City, Michael promises to bring a personal and innovative touch to The Savoy's dining experience, following in the footsteps of two former executive chefs, Joe West and Brandon Brumback. Raised in Topeka, Kansas, Michael, a self-taught chef, has over 15 years of professional culinary experience. He started his culinary career in Chicago, working his way through many kitchens until he was named the executive chef at The Southern in Wicker Park before moving to acclaimed Michelin-starred restaurant Longman & Eagle. Michael continued his career at Dusek’s Tavern, which coincided with the restaurant's prestigious Michelin Star accolade in 2016, marking a pivotal moment in his career. Leaving Chicago right before the pandemic hit in early 2020, he relocated to Kansas City to be closer to family and friends, steering the kitchen at the French Market in Prairie Village. His culinary philosophy is heavily influenced by French, South American, Latin, and American South flavors. thesavoykc.com

Reservation for One BAR MEDICI

by Jenny Vergara

Anyone who has traveled to Italy is likely familiar with the Italian tradition known as the aperitivo, which means “to open” the appetite before dining. Consisting of a bitter, herbal drink, usually low in alcohol, served with a few light dishes to take the edge off your hunger, aperitivo in Italy usually takes place at the end of the workday and goes until, or sometimes even through, dinner.

Often compared to the American “happy hour,” the art of aperitivo goes much deeper than cheap food and drinks. It is more about the ritual of winding down with friends or family at the end of a long day, catching up with the people that matter the most before dinner. Its benefits are more social, than financial.

The spirit of Italy’s aperitivo is felt in the newest bar from Exit Strategy partners David and Noelle Manica and Christian Moscoso. Bar Medici opened at the end of last year inspired by the culture and cuisine of Florence, Italy, and the art of the aperitivo. Located on the ground floor of the Reverb apartment complex in the Crossroads, this new cafe is in the same building that houses Mercury Room on the top floor. Its small, but luxurious, dining room and full bar marks their first space specifically built to serve food from lunch to late night, seven days a week, with a kitchen team headed up by the culinary director, Mitch Fetterling.

Leimkuehler

Past the host stand where a moody abstract painting from local artist Jennifer Janesko hangs, Bar Medici’s dining room, designed by David Manica and Hive Design, is swathed in the subtle colors of precious metals—muted gold, silver, and bronze. An artistic recreation of a map of 1847 Florence, Italy, hangs on the west wall. Small square bistro tables are set for groups of four, with two diners seated on soft banquettes facing the gauzy curtain-clad windows, and two diners on chairs with a view of the bar, which also provides additional seating.

The practice of aperitivo in Italy took off in popularity in the late 1700s when a Torino distiller, Antonio Benedetto Carpano, first blended fortified wine with aromatic herbs and spices, creating vermouth. That makes vermouth a fitting start at Bar Medici, and there are plenty to choose from here. Order a round for the table, it will arrive on a tray with a small carafe of vermouth, a water back, rocks glasses full of ice cubes, and a bowl of Bauhaus-inspired round orange peels you can add as D.I.Y. garnishes. It is the perfect thing to enjoy while deciding what to eat next.

If the “when in Rome” approach doesn’t appeal, there is also a full menu of a variety of crafted Italian-inspired cocktails, brightly flavored low-alcohol spritz, and several negroni versions to get the party started. Because there is so much food to enjoy here, I usually enjoy a vermouth or spritz to start and then skip straight to wine, as I find it more food friend-

photos by Aaron

ly. The wine list is brief, offering all Italian selections, and the staff is happy to help you find one to pair with your meal should you need assistance.

When it comes to food here, the classics are a great place to start. The Castelvetrano olives marinated with citrus peels and spices are the perfect thing to enjoy with your first round of drinks, then follow that with the house-made focaccia served with bright orange Calabrian chili butter. The soft, pillowy bread shines with the bright clear heat from just a swipe of butter.

More substantial were the polpette—tender meatballs topped with a seasoned crushed tomato sauce, a sprinkling of Grana Padano cheese and served with crostini points. It’s hard not to love something like a meatball with red sauce. It’s so nostalgic, like a favorite childhood friend.

Also round, but a bit more elevated, were the porcini ciambella— small, savory cake-like donut holes dusted in a salty, umami-rich porcini mushroom powder and served with a rich, ooey-gooey white taleggio cheese sauce. I contend that we’ll always love anything we can dunk into a sauce, especially a decadent cheese sauce.

The primi section of the menu had two of my favorite dishes. The bietola carpaccio comes with a healthy portion of fresh ricotta cheese flavored with just a hint of horseradish, topped with wafer-thin slices of quick pickled beets roasted until soft and stacked in a circular pattern over the ricotta. The dish is topped with chopped hazelnuts and celery microgreens for a little pop of contrasting color and texture, hitting all the right texture points. Wild beets are found growing in the sandy soil of the Mediterranean, so although this dish doesn’t read Italian, it is.

The other hero for me is the granchio spaghetti alla chitarra, a long name for a long flat square noodle served with crab. This unique pasta is cooked to a perfect al dente chew, then tossed with a decadent crab bisque

dotted with small pieces of crab. It’s finished with a sprinkle of Aleppo pepper flakes for some heat, grana Padano cheese, and green scallions. With the popularity of chili crisp noodles right now, this felt like the most decadent Italian version of that. The heavy cream muted the real heat in the dish, making it a magical, rich flavor bomb.

I have had the scaloppine dish from the secondi menu twice at Bar Medici, and my only beef with this dish is that there is no beef in it—or veal, pork, or chicken for that matter. Instead, it’s a play on words. Bar Medici’s scaloppine is a seared scallop dish served over a saffron risotto seasoned with unctuous n’duja and a side of charred broccolini, which is clearly stated on the menu. It’s a perfectly delicious dish; it’s just not scaloppine. Perhaps a set of quotation marks around the word would assist in letting people in on the joke. The first time I ordered it without reading the description and I sent it back to the kitchen thinking I had gotten the wrong dish. Scaloppine is traditionally an Italian dish that typically refers to pork, veal, or chicken, sliced or even pounded thin, dredged in flour, and sautéed in one of many reduction sauces. In a cuisine rooted in this much ancient history, I am not sure the use of the word scaloppine should be bantered about quite so easily.

While we have a lot of Italian restaurants in Kansas City right now, what sets Bar Medici apart is its incredibly intimate setting. A small, quiet spot is a real plus if you have important business to discuss over lunch or have a dinner date with someone you’d like to get to know better. It’s also important to note that not many restaurants with this caliber of food and drink are open seven days a week, or late night for a quick bite after the show, or dessert and a night cap on the way home. There’s room for more Italian cuisine in Kansas City and Bar Medici is off to a bellissimo start. barmedici.com

TILE STONE

Faces IN KC

Romantic Revels Gala

ROMANTIC REVELS GALA, a benefit for the Heart of America Shakespeare Festival (HASF), was held at the InterContinental Kansas City at the Plaza on February 10, 2024. Guests enjoyed a silent auction and a specialty cocktail hour followed by a delicious gourmet meal, and then danced the night away. Funds raised will support its 32nd season programs: Julius Caesar, June 11-30, 2024 and its year-round education programs for youth. For more photos go to inkansascity.com/photos.

GROWNative!

Two FREE events in partnership with Missouri Department of Conservation, Grow Native!, and Missouri Prairie Foundation

Anita B. Gorman Conservation

Discovery Center

4750 Troost Ave

Kansas City, MO 64110

816-759-7300

Native Plant Sale

Saturday April 20

10:00 AM to 2:00 PM

Faces IN KC

More Romantic Revels Gala

The Missouri Prairie Foundation (MPF) is on site for a spring native plant sale. Grow Native! vendors will be on hand with a wide selection of native flowers, grasses, sedges, shrubs and trees for a variety of growing conditions. Scan

SPECIAL EVENT: Go Native Saturday April 27

10:00 AM to 2:00 PM

Come celebrate Missouri’s native plants! Join us for a day of learning about the wide variety of native plants that can suit your landscaping needs.

A spectacular, contemporary venue with transformable reception spaces and a magnificent courtyard.

1900bldg.com

(913) 730–1905

Modern-American cuisine from award-winning Chef Linda Duerr. Chef Duerr and team present elegant fare and carefully curated menus for a variety of special occasions.

therestaurantat1900.com

(913) 730–1900

1900 Building

1900 Shawnee Mission Parkway

Mission Woods, Kansas

Faces IN KC

Cocktails and Couture

CELEBRATING the 75th anniversary of BOTAR in Kansas City, the organization held a cocktail party and fashion show at the Grand Ballroom downtown on February 29, 2024. Guests enjoyed cocktails and hors d’oeuvres and delighted in viewing 75 years’ worth of BOTAR gowns walking the runway.

BOTAR is a women’s leadership organization that supports the unique mission of the American Royal and its role in promoting the agribusiness economy in Kansas City and the region. For more photos go to inkansascity.com/photos.

Faces IN KC Power of Film’s 3rd Annual

The Nickis

ON SATURDAY EVENING, March 2,2024, Just Like You Films celebrated the Power of Film and the 3rd Annual The Nickis at The Midland Theatre. The event featured special guest and emcee,Shawn Parr,a red carpet hosted by The University of Kansas Health System,cocktails,dinner and dancing to the Zeros.The funds raised support Just Like You Films’mission of creating a kinder and more compassionate world through the power of storytelling.To learn more, visit justlikeyoufilms.org.For more photos go to inkansascity.com/photos.

My Essentials IN KC

Carrie’s essentials...

HIDDEN GEM:

Weston. It’s such a charming, easy getaway. I love grabbing lunch from Green Dirt Farm, doing a little antique shopping, and sampling local wine.

REPEAT EATERY:

A go-to in our family is Billie’s Grocery. My daughter has celiac, so we are always on the search for gluten-free options. Billie’s has the most amazing selection! I love everything from their bakery—the biscuit sando is an indulgence that you wouldn’t suspect is gluten-free.

by Liz Schroeder

CARRIE KIEFER ARTIST. ENTREPRENEUR.

Bold, bright, and beautiful—that’s Carrie Kiefer’s style. e artist-turned-small business owner cofounded Ampersand Design Studio with her longtime friend, Morgan Georgie, in 2010. “Our art has found its way onto wallpaper, home décor, stationery, apparel, and more,” says Kiefer. After working at Hallmark for over a decade, they turned to designing their own merchandise, collaborating with other local businesses, and building a brand with love.

e dynamic duo designs everything from rugs and quilts to stationery and wall art. “Everything we sell is designed at our studio in Waldo where we opened our agship store last April,” Kiefer says. What she loves most about their rst brick-and-mortar location is creating what she hopes is the perfect shop for gifts. “It’s so fun to interact with customers in a way we haven’t been able to in the past, and we love our new home in Waldo. It doesn’t hurt that we’re two doors down from McLain’s Bakery,” she says. “We have a small but mighty team of women who are amazing at making Ampersand a successful and fun place to work.”

Born and raised in KC, Kiefer’s always been passionate about her hometown. “ is feels like the most exciting time to live here yet,” she says. “ e arts scene is vibrant, the restaurants are excellent and diverse, and our sports teams are so fun to watch. Kansas City honestly just keeps getting better and better and, as always, the kind people here are the best part.” ampersanddesignstudio.com

SELF-CARE SESH:

COZY COCKTAIL:

My new favorite for its intimate vibe and creative drinks is The Primrose I love their signature cocktail—it’s a mix of gin, Campari, rosemary, lemon, and egg white.

SHOPPING

SMALL:

LOCALLY MADE: I’ve always loved The Object Enthusiast’s ceramics. Her pieces are delightful and modern, and her use of color is spoton. e Terracotta Rainbow Vase is at the very top of my wish list.

A favorite place to recharge is Hand & Land. It’s a lovely spot for a massage or facial and everything is soothing— right down to the scent as you walk through the door. ey also have great gifts, and I love knowing that everything is non-toxic and sustainable.

KC SCENT: I nd the most amazing scents at The Corner Candleshop. At Ampersand, we’re such big fans that we just partnered with them on a pretty, new candle! It’s our Cut Paper Love design on a glass candleholder, lled with the “Love Notes” scent. It’s colorful and smells like clean cotton. .

It’s hard to choose just one shop, but Sierra Winter Jewelry is always a fave. Basically, I want one of everything in her store. Right now, I’m eyeing the Easy Rider ring and Sunrise necklace.