IN Kansas City June 2021 by KC Media

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MENʼS ISSUE JUNE 2021 INKANSASCITY.COM

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Contents JUNE 2021 66 80

76 Features 62

IN CONVERSATION WITH HARV The KCK native and LA music producer talks about growing up in Rosedale, his collaboration with Justin Bieber, and his new marriage.

KC BARBECUE’S NEXT CHAPTER The masterminds behind three nextgeneration BBQ spots share their approaches to barbecue and how they’re expanding the boundaries of what KC has to offer.

On the cover

Departments

IN FINE FORM The shape of things to come in men’s fashion.

GOLF IN THE TIME OF COVID As the world shut down, one sport thrived during the pandemic.

THESE ARE A FEW OF HIS FAVORITE THINGS The owner of a Ward Parkway rambler stylishly combines classic pieces with a lifetime’s collections.

What fashionable men are wearing this summer. For more information, see page 70.

Photo by Ron Berg.

JUNE 2021

| 12 | INKANSASCITY.COM

WOMEN IN BUSINESS IN KC

ENTERTAINING IN KC

OUR MAN IN KC

ARTS & CULTURE IN KC

BEHIND THE MUSIC IN KC

LOOK IN KC

LIVING IN KC

FLAVOR IN KC

112

MY ESSENTIALS IN KC

IN EVERY ISSUE 16

EDITOR’S NOTE

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Editor’s Note

Vol. 4 | No. 6 JUNE 2021

Past Perfect

Editor In Chief Zim Loy Art Director Alice Govert Bryan Digital Editor Michael Mackie

ometimes I think the only people who read editors’ notes are other editors. But you, dear reader, are proof that that’s not always the case. Also, every once in a while, someone will come up to me in the grocery store or at an event (remember those?) and mention a certain column to me. They may have loved it or hated it, but it evoked a response. So for you, I continue to tap out one each month, sharing a personal story or how the issue in your hands came together. It may seem odd to call this the Men’s Issue, as lots of guys—about 40 percent of our readership is male—enjoy all 12 of the issues we publish each year. But June is Father’s Day, so it seems a good time to honor the men in our life. My dad was an old-school father. Raised in a German Lutheran farm family, his hugs were rare. It wasn’t about being my best friend, and since I was the first-born, he was definitely harder on me than on my two brothers. He expected more from me, too. He expected hard work—a girl on the family farm works just as hard as the boys do. But those chores instilled a love of many disparate things—keeping busy, early rising (most of the time!), and a connection with nature. It’s the latter that I miss most. I remember early summer mornings shrouded in mist, when it was my job to bring in the cows for milking. The scent of dew on the grass, the damp chill of the early morning air, the sense of being alone in the world. Sometimes I dawdled too long, daydreaming and inventing stories in my head, and earned a reprimand when the cows finally filed into the barn. It took me a long time—too long—to realize how priceless the gifts my father gave me really were. When I was young, there were so many things I thought I wanted but couldn’t have. My daddy always said no one gets rich farming. Rich in money, no. But now I wouldn’t trade my childhood for the world.

photo by aaron leimkuhler

Contributing Writers Kelsey Cipolla, Stacy Downs, Judith Fertig, Timothy Finn, Cindy Hoedel, Cody Hogan, Merrily Jackson, Damian Lair, R. Murphy, Kent Pulliam Contributing Photographers Ron Berg, Corie English, Aaron Leimkuehler, Todd Rosenberg, Rob Smith Graphic Designer Eva Tucker Copy Editor Craig Magnus Publisher Michelle Jolles Media Director Brittany Coale Senior Media Consultants Katie Delzer, Nicole Kube, Krista Markley, Missy Nance Newsstand Consultant Joe J. Luca, JK Associates 816-213-4101, jkassoc.net Editorial Questions: zloy@inkansascity.com

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JUNE 2021

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Art attack. Cathy Bennett, the senior vice president of Public Policy for the Greater Kansas City Chamber of Commerce, says her favorite pieces of art are two paintings she purchased while in Caribarien, Cuba. Bennett dishes on why they’ve become such a conversation piece in her home and why “they cannot be separated,” she says. Read the story at inkansascity.com. Want to hit it out of the park? This month we’ve got the

perfect giveaway for the man in your life. Enter to win this terrific trifecta: A $100 gift card from Ulah, a $100 gift card to Mike’s Liquor, and four Kansas City Monarchs tickets to any game this season. Enter by June 30 at inkansascity.com/the-magazine/enter-to-win. Good luck!

happy hours to the local restaurant scene, we’ve got the city’s most comprehensive dining guide on patio-friendly spaces for you to check out! Find it at inkansascity.com/eat-drink/dining-guide

Roll with it. Pearl Tavern

Making a difference.

Cokethea Hill, who has a doctorate in educational leadership and policy studies, is a one-woman force of nature. Besides being an innovative collaborator working in the nonprofit sector, the Kansas City native is CEO and founder of BLAQUE (Black Leaders Advancing Quality Urban Education) KC. We find out more about the civic-minded mover and shaker. Read the story at inkansascity.com.

Patios to quench your thirst! ‘Tis the season. From

Oh baby! Carmen Thomas of Tran + Thomas Design Studio recalls her most memorable room makeover—a colorful nursery redesign—part of a whole 2nd floor reconfiguration and renovation project. Other than a round crib the clients coveted, the design team was given carte blanche to decorate the space. Read the story at inkansascity.com.

JUNE 2021

executive chef Kent Long is known for his inspired seafood fare, but for this recipe, he chose an oldschool, classic dish. “This is a very traditional lobster roll with great texture and great flavor,” he says. “It’s light, refreshing, and very quick and simple to make, but still packed with flavor.” (P.S. He had us at “quick and simple to make.”)Find

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the recipe at inkansascity.com/ eat-drink-recipes.

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GREAT PLAINS SPCA ANIMAL EXPERT ANSWERS YOUR PET QUESTIONS Animal expert, Ashley Flores, CPDT-KA, is the Director of Animal Behavior & Training at Great Plains SPCA. Ashley has more than 16 years of experience in animal training and behavior.

Dear Ashley – I used to walk my dogs, Jasmine and Auggie, all the time, but I have not done so in a while because we have a newborn baby. My dogs are starting to get frustrated easily and miss going on their daily walks. How can I train my dogs to walk next to me with the baby in a stroller? – Racheal Simpson

FEATURED PET

Start out by teaching your dogs to walk on a loose leash without the stroller. This is important and will keep you safe so that your dogs do not pull when you have the baby in a stroller. After the dogs have learned how to walk on a loose leash, start working on other commands such as “Wait,” “Easy,” and “Leave It.” Once your dogs know these commands reliably, introduce the dogs to the stroller slowly and let them check it out on their own. You can put treats near the stroller on the ground to entice them to check it out, but not in the stroller. We do not want to associate food with where the baby will be. Next step is to start loose leash walking next to the stroller without the baby. Once your dogs are comfortable with walking with the stroller, you can add your little babe and enjoy your walks.

Tulip is an exuberant young pup looking for love! She is a three-yearold shepherd mix with an outgoing personality and a love of life. Don’t let her age fool you, she still has a lot of puppy energy and would love to join an active family who can continue her training. She will be an excellent running or hiking partner! Tulip is an avid player with other dogs but does prefer to be the boss during play time. She is really an awesome dog waiting for someone to help her full potential bloom! To adopt Tulip, visit greatplainsspca.org/adopt.

GREATPLAINSSPCA.ORG

– Ashley Flores, CPDT-KA

Dear Ashley – We just adopted a kitten and learned that declawing is not humane and causes many issues for cats long-term. Our cat is doing great for the most part, but there is a part of the couch she keeps scratching. How can I get her to stop scratching the couch? – Christian Parker

5424 Antioch Dr. | Merriam, KS 66202

Get some scratching posts for your kitten. Put a few in different places around the house

specifically in places that your kitten likes to scratch: next to the couch in your case. Make sure they are tall enough that she can stretch up and scratch since cats like to do a lot of vertical stretching when they use their nails. You can put cat attractants on the scratching post to lure her to it. I also recommend trimming her nails routinely. To deter her from scratching, place sticky tape in areas she is scratching. Scratching and sharpening her nails are a normal feline behavior, so we just need to make sure she has the tools she needs to do it safely and nondestructively. – Ashley Flores, CPDT-KA

Dear Ashley – We got a new dog and the dog loves me, but he is absolutely scared of my husband. What can I do to help my dog get used to my husband? – Nadine Peters My first recommendation is for your husband to hand feed your dog for the next 30 days. This means all meals come from his hands and his hands only, including treats. This association builds trust and teaches your dog that good things come from him. Create positive experiences with your husband and the dog to build trust. Have your husband take the dog on long walks and do training sessions with delicious treats. Please have your husband avoid forcing interaction. Forcing interactions like petting will only cause the dog to take longer to trust him. Take it slow and go at the dog’s pace to ensure a successful relationship is being built. If it gets worse, please seek out a professional dog trainer for guidance to protect your husband from getting harmed. – Ashley Flores, CPDT-KA

Email askashleyinkc@greatplainsspca.org for a chance to have your pet question answered here.

ADOPT. DONATE. VOLUNTEER. About Great Plains SPCA: Great Plains SPCA is an independent 501 (c)(3) no-kill shelter serving approximately 4,000 animals annually in the Johnson County community. As Kansas City’s premium family shelter, we continue to support the seven municipalities that we are contracted with including Overland Park, Leawood, Shawnee, Lake Quivira and Johnson County Parks and Recreation and unincorporated Johnson County.

SPONSORED CONTENT

TOUR A SHOWSTOPPING KITCHEN REMODEL THAT TURNS TRENDY INTO TIMELESS By Katy Schamberger

PRESENTED BY

Visit www.KarinRossDesigns.com to explore Ross’s design and remodeling portfolio and book a consultation.

KarinRossDesigns.com

IT’S

one thing to read about home interior design trends. It’s a different experience to actually see them in a newly completed remodel. Karin Ross, owner of Karin Ross Designs, recently pulled back the curtain to show off an especially striking kitchen remodel. This particular project is an eye-catching representation of what it’s like to work with Ross. She brings an innate flair to any home update, but also prioritizes function and what a client needs and wants in a particular space. As you’ll see in this kitchen project, Ross keeps a close eye on interior trends, often introducing fixtures, finishes, materials, and color palettes that are popular in Europe and haven’t yet gained widespread popularity stateside. The result is a show-stopping remodel that effortlessly blends form and function to create a dream space. Take a tour through one of Ross’s newest kitchen remodels, accompanied by her input of the top 6 features that make this kitchen especially enviable.

TEAK WOOD FEATURE WALL: Ross loves wood accents to add pattern and warmth to a room. This accent wall features teak wood that’s cut with different finishes, then assembled to create a mosaic pattern that, in itself, is a work of art.

BELGIAN TILE: Tile continues to be one of the more effective ways to add a visual pop, and this kitchen is no exception. The Belgian tile backsplash adds another layer of depth to the space, yet the pattern is sophisticated enough that it doesn’t compete with other décor elements.

VELVET CHAIRS: Don’t you want to dress up and settle in one of those velvet chairs with a favorite cocktail? Ross picked the brightly hued chairs, accented with champagne metal trim, to evoke the same sleek style you’d find in a high-end European restaurant. “Since we’ve all been staying home more, who doesn’t want their kitchen to look like the hot new restaurant that everyone’s talking about?” Ross says.

CONTRASTING KITCHEN HOOD: By installing a black kitchen hood, Ross transformed a necessary fixture into an accessory—just like the way a piece of statement jewelry can add instant polish to an outfit.

MODERN LIGHT FIXTURES: Lighting is one of Ross’s favorite ways to transform a room. These metal-andglass fixtures are especially fun to work with, Ross says. The ultra-modern look is actually more chameleon-like than you’d expect, giving Ross plenty of options to add a touch of sculptural flair to any design aesthetic.

MIXED MATERIALS: Notice the different types of cabinets throughout the kitchen—minimalist white cabinets, the perfect backdrop for any design, mixed with a more rustic but still polished alder-wood cabinets. There’s no reason you need to confine yourself to just one material in your own kitchen remodel. That’s one of the many benefits of working with a design professional like Ross—she brings her creativity and experience to every project to help you push the bounds of your own creativity while still delivering your ultimate vision. How could Ross help you transform your own home? Browse her website (karinrossdesigns.com) for more featured projects, then reach out and schedule a consultation. Just think of the thrill of welcoming friends and family to your new dream kitchen in time for holiday entertaining. Now’s the time to begin bringing your vision to life!

Arts & Culture

IN KC

Jason Seber THE ASSOCIATE CONDUCTOR OF THE KANSAS CITY SYMPHONY ANSWERS FOUR QUESTIONS by

Judith Fertig

photo by

ow celebrating his fourth year with the Kansas City Symphony, Jason Seber has built a strong rapport with the Kansas City community, leading the Symphony in more than 75 concerts each season on the Pops, Family, Film + Live Orchestra, Young People’s Concerts, KinderKonzerts and Link Up series, as well as Christmas Festival, Symphony in the Flint Hills, and many other programs. He made his Classical Series debut in October 2019. What draws this violinist and avowed foodie into conducting? “Conducting is like being a chef,” says Seber. “One of my favorite shows has always been Chopped. Using the same exact four basket ingredients, four chefs come up with completely different dishes. The same would happen if you gave four conductors the same piece of music to conduct. You’d

JUNE 2021

Todd Rosenberg

hopefully get four delicious and unique interpretations. Or even better, let them conduct the same piece with four different orchestras and see the results. It would be like cooking in four different kitchens. Now I’m hungry. And I might be onto a new reality show… .” Seber is getting ready to conduct The Symphony in the Flint Hills, after the all-day event’s two-year absence due to a violent storm two years ago and the pandemic last year. kcsymphony.org INKC: What are some things about being an orchestra conductor that most people don’t realize? Seber: Many people think a conductor is only necessary to start and stop the orchestra and to keep it together. But that’s only a small part of it. Just like a coach, my job mostly entails what the audience never sees:

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Hours and hours of picking repertoire, studying scores, learning all the parts and how they fit together, coming up with a convincing interpretation, planning rehearsals, and then working with the orchestra during those rehearsals to prepare them for success, and manage the “game.” I do have a good idea of what I hope to hear going into every rehearsal, but music making is very collaborative. I like to hear what musical ideas my colleagues in the orchestra bring to rehearsal as well, especially if it’s a solo, and work together to present a cohesive and engaging interpretation of the music. Every orchestra is a living entity filled with creative minds and hearts, traditions, and their own unique approach to music making. That’s one of the most exciting and interesting aspects of being a conductor and getting to work with many different orchestras. INKC: What drew you to conducting? Seber: I love working with other people, and I feel like I am naturally

drawn to leading. Combine that with my desire to share great music with a diverse, broad audience, and it was a calling that made sense to me early on in my musical path.

INKC: For the concertgoer, the Symphony in the Flint Hills can be an out-of-body experience, with evocative music under the big prairie sky. How is the experience for you? Do you sense the magic of it all?

JUNE 2021

Seber: Absolutely! It is without a doubt one of my favorite concerts we perform each season. The tallgrass prairie is certainly one of the most serene and beautiful landscapes I could imagine for a concert. I try to program music that is characteristic of the landscape and the history of the Flint Hills region. From the music of American icons such as Aaron Copland, Leonard Bernstein, and John Williams, to standard repertoire and new works by living composers, we try to cover the gamut of music fitting to the occasion. My favorite moments are always the cattle drive in the distance and the feeling of community among 8,000 people as we close the program singing Home on the Range as the sun sets over the rolling hills. INKC: How has the Kansas City area nurtured your creative spirit? Seber: Seber Kansas City has been incredibly influential in my musi-

cal and personal growth. I have been inspired by countless phenomenal performances by my outstanding colleagues in the Symphony and have learned so much in my time here. I relish the city’s arts and culture scene, from First Fridays to many live-jazz shows I’ve attended, from the Nelson-Atkins to the opportunities I’ve had to collaborate with friends in the KC Ballet and Heart of America Shakespeare, as well as actors, vocalists, writers, and musicians from other genres. And that’s not even taking into consideration the many pounds of barbecue I have consumed for the past five years! KC is a vibrant place to be.

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Arts & Culture by

IN KC

Judith Fertig

THE ART OF MEIGHAN MORRISON COLLECTED BY Ellen DeGeneres and Portia de Rossi, fashion designer Christian Siriano, and interior designer Victoria Hagan, the large abstract paintings of Meighan Morrison are hot-ticket items. Morrison has a unique way of working. “I am interested in opposites, how they meet and determine each other— black/white, rough/smooth, pain/joy,” she says. “I paint on linen or paper laid out onto the floor which adds a physicality and spontaneity, often foiling any plan.” “I paint as a panacea for the exponential convolution that is modern life. Or as rebellion against it. On a good day I manage to do both,” she says. Born in Chicago and the great, great granddaughter of American artist Edmund Garrett, a mentor of Childe Hassam, Morrison studied at Boston University before attending Parsons School of Design as an illustration major. Edmund Garrett’s work is in the permanent collection of the Metropolitan Museum of Art and other institutions. Morrison lives and works in Bridgeport, Connecticut. The exhibit will run from June 4 through August 2 at Blue Gallery. bluegalleryonline.com

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JUNE 2021

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SYMPHONY IN THE FLINT HILLS THIS IS ONE arts event to put on your bucket list. Under the wide blue sky at North Lakeview pasture in Morris County, Kansas, near Council Grove, the prairie grasses were burned in April to be lush by June. In the pasture, tents will be erected. Tables set up for barbecue dinners. Real cowboys ready to herd cattle. And the Kansas City Symphony will be tuning up, with a special mystery guest. On June 12, after an absence of two years, Symphony in the Flint Hills is back. This year’s signature event celebrates the 200th anniversary of the Santa Fe Trail, a theme that will play out during the day in 30-minute presentations by ranchers, poets, artists, musicians, historians, and more. You wander in and wander out, go on guided prairie walks, and take a ride in a covered wagon. At sunset, the concert begins with evocative music tuned into the magical setting. Listening to Aaron Copland and watching cowboys herd cattle in the distance can be soul-stirring. Tickets might still be available, and they are nonrefundable. symphonyintheflinthills.org

JUNE 2021

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Arts & Culture BY

IN KC

Judith Fertig

TIVOLI UNDER THE STARS THERE ARE DRIVE-IN MOVIES, and then there is outdoor cinema. Tivoli Under the Stars, on the grounds of the Nelson-Atkins Museum, is a genius idea. So genius that when the schedule of films was announced and tickets went on sale April 6, they were sold out two days later. So, watch the Tivoli Under the Stars site and when tickets become available in early June for later this summer, jump on them. Tickets are sold in pods: A pod is an eightfoot circular section of lawn that will seat four people. Restrooms are available. If you want to drink and nosh during the film, you’ll need to preorder menu items; no non-museum food and drink allowed. Every Friday night, a new film will start playing ten to 15 minutes after sundown. You’ll need to bring a tarp and a blanket or low chairs. Order your tickets and your snacks at nelson-atkins. org/tivoli/under-the-stars/schedule.

Pear Tree

A Toast to Your Summer Garden Gatherings

New Container from Europe Arriving in June Direct Importer of European Antiques, decorative furnishings and unique gifts.

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JUNE 2021

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GODSPELL AT STARLIGHT STARLIGHT THEATRE is back with its first major musical in over a year. Godspell: The Gospel According to Today, created by three-time Grammy and Academy Award-winner Stephen Schwartz features an all-Kansas City cast. The musical is a retelling of the Gospel of Matthew, parable by parable, in a flamboyant, hippie, pop culture way, similar to Jesus Christ, Superstar and Hair. When the musical debuted in 1971, it was an instant hit. Day by Day is its most recognizable song, covered by artists including Judy Collins. The musical went on to become a 1973 film set in New York City with Victor Garber playing Jesus. Happy and uplifting rather than preachy, Godspell may be the perfect musical treat for audiences of all ages. Showtimes are Tuesday, June 22 through Sunday, June 27 at 8 p.m. For ticket information, visit kcstarlight.com.

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Come See Us in

Springfield…

We’ll Show You Around! When you visit Springfield, Missouri, ask a local! We know where to get a bite—whether it’s mouthwatering local fare or the sharks at Johnny Morris’ Wonders of Wildlife Museum & Aquarium. We love our city and know the best places to eat, drink and play. See you in Springfield!

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Point your smartphone camera at this QR code to find out more about things to do in Springfield.

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Behind the Music

IN KC

ryan Redmond was introduced to his callings at an early age, First, religion and faith, brought to him by his Southern Baptist missionary parents. Then music, which filled his environment at every turn. Thanks to a popular Henry Mancini movie theme, the saxophone became his instrument of choice, and after high school, the music department at UMKC, where he was a dental student, persuaded him to put down the drills and other oral implements and follow music as a career. It has all paid off. These days, Redmond is the frontman for the Grand Marquis, one of Kansas City’s longest-running bands, one that has evolved significantly over two decades. Redmond recently answered questions from IN Kansas City about the diverse music history that led him to his roles with the Marquis; about the multi-racial family he and his wife, Shelly, are raising; about the pervasive role faith plays in all facets of his life; and about his hopes and dreams for Kansas City’s music community.

Bryan Redmond by

Timothy Finn

photo by

Rob Smith

JUNE 2021

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Where were you born and raised and what is your education history? Your Facebook page lists the UMKC School of Dentistry under your education. Talk about that. Bryan Redmond: I was born in Salem, Oregon, but have lived in Mission, Kansas, since third grade. At Shawnee Mission North High School, for musical education, I was fortunate to have Penny Snead teaching band, who challenged, motivated, and taught me how to make music individually and collectively. But she also taught so many more life lessons, like how to be a professional, and how that extends to all parts of life. I wasn’t confident in making a living as a pro musician at the time, and through job shadowing, I found dentistry. I figured I could make some good money and still play

music on the side, like jazz bassist Tim Brewer, DDS. UMKC offered a six-year combined BA/DDS, and I was fortunate enough to get in, only to get burned out after two-and-a-half years of taking 25 credit hours a semester and 12 in the summer. Truly the most valuable part of that experience was the chance to soak in Kansas City’s musical culture and take classes like jazz combo under Mike Parkinson—who predated Bobby Watson—and choir under Charles Robinson and Eph Ehly. What was your childhood like? BR: I am the oldest of three. My brother and sister are four and ten years younger. Our parents were Southern Baptist missionaries, starting churches in Oregon until 1979, then dad pastored a church in the bootheel of Missouri until 1983. Mom played piano and led music and taught junior high and high school. I was at every church function, silently, on the front pew, three services a week and dozens of funerals. Moving to the Kansas City area was pivotal because it afforded so many more opportunities, and I fell in love with the culture. I’m thankful for the freedom of having been a kid in the ’80s because it allowed me the chance to be out of the house on my bike, alone or with friends, exploring and enjoying the lack of supervision. Dad worked two jobs because church planting didn’t pay squat. He sold prearranged funeral plans for McGilley, then worked as a night custodian for the school district. Although he had a masters of divinity degree, he relished manual labor like his father, who was a west Tennessee farmer—mostly cotton—who had to drop out of school before learning to read in order to work on the farm. I loved

spending weeks at a time on my grandparents’ farm in Crockett Mills, Tennessee, learning how to pick cotton by hand, drive a tractor, tend a two-acre garden, explore their 70 acres, or shell peas on the porch after dinner with my grandma. I also visited my mom’s parents a few miles away in the small town of Halls, Tennessee, where they had A/C, I could watch HBO when they weren’t paying attention, and drink plenty of Dr Pepper. My maternal granddad played spoons and taught me my first secular song, Blue Suede Shoes, and a bunch of Jimmy Rodgers tunes. When did music enter your life significantly? BR: You could say my life has always had a soundtrack. Mom immersed me in music from an early age. Dad can’t really match pitch vocally, but it doesn’t stop him from singing enthusiastically. I got free rein of their country/pop LP collection as a kid: singing cowboys like Roy Rogers and Gene Autry; plenty of Henry Mancini and George Beverly Shea; 1950s Elvis, Burl Ives, Marty Robbins. Sometimes when the library would throw out records nobody checked out, she’d bring those home, so I got a good taste of everything. WDAF 610 AM “61 Country” was always playing on radios plugged in throughout our house, all day and late into the night. In addition to ’80s pop country, they played the white guys from Sun Records, and older music like the Carter Family or Uncle Dave Macon. In sixth grade, the McFadden Brothers performed for our elementary school, and it really changed my life. At that moment, I knew I wanted to be an entertainer, not just play a horn. When they came to our high school my senior year, I was one of a few students that got to

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Behind the Music

IN KC

sit in with them. During college I would be out at every club or jam I could get into, listening to all the older cats and sitting in whenever possible: Milt Abel, Sonny Kenner, Speedy Huggins, Myra Taylor, Cotton Candy Washington, Claude “Fiddler” Williams, Dwight Foster, Sam Johnson, Jay McShann, to name a few, and any blues jams like those hosted by Mama Ray and John Paul Drum. When I dropped out of dental school, I knew I wanted to make music that blended what I loved most about the two worlds of jazz and blues. Thankfully, musician and mentor Henry Hart of Lonesome Hank & the Heartaches got me into post-WWII R&B and Louis Jordan, etc. When The Gap aired their famous commercial featuring the music of Louis Prima, I was ready to play in a band like that. Who were your earliest favorite bands/artists? BR: As a preschooler, I loved watching The Lone Ranger reruns, so mom got me a Longines Symphonette recording that included the William Tell Overture, the show’s theme song. She made me listen to the whole overture from the beginning, not just the finale, which was the theme song. The classical and folk music in Looney Tunes was an early influence, but I was always drawn to the music of African-American culture, from gospel worship music to Cab Calloway, whom I first saw on Sesame Street. It was just different enough from the music I was used to, I found it captivating: soulful, authentic, raw, and I couldn’t get enough. My parents didn’t like modern rock/pop in the house, so I just went over

JUNE 2021

to my friends’ houses to listen. We’d play Monopoly and spin Michael Jackson’s Thriller all day. They didn’t let me buy RUN-DMC’s Raising Hell, any Beastie Boys, or Guns N’ Roses’ Appetite for Destruction. Finally, Young MC’s Stone Cold Rhymin’ was tame enough for them, so that was the first cassette tape I bought. I was 12 when a teacher loaned me The Smithsonian Collection of Classic Jazz, and I dubbed all those records onto cassettes. I got chicken pox just a few days later and those tapes were on repeat in my room the whole time I was sick, like a week or so. That’s how I fell in love with and really soaked in a lot of jazz, from ragtime to bebop. How did you settle on the saxophone? Who was the first sax player to inspire or influence you? BR: The Pink Panther cartoon theme—Plas Johnson on tenor sax— hooked me at an early age. It was soulful and cool, and that fat tone just really hit me the right way. It seemed like the ultimate instrument through which I could express emotions musically. Sonny Stitt and Dexter Gordon were big influences on me in high school, then I got into Bullmoose Jackson, Illinois Jacquet, Big Jay McNeely—some of those bluesier/grittier players that I really identify with more. On soprano sax, Sidney Bechet is who I pattern my playing after, and on alto, Eddie “Cleanhead” Vinson has this wailing, yet dreamy sound I try to emulate. What was your first band and what do you remember about them?

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BR: In high school I was playing music three to four hours a day, in and out of school. One summer I formed a little side jazz combo called North by Northwest, because all the members went to one of those two Shawnee Mission schools. We played a church picnic and the reception following my Eagle Scout ceremony, and it was a great early learning experience.

What is your history with the Grand Marquis? What are the challenges of being the leader of many? BR: I got in on the ground floor as the Marquis were forming. I was 20 when I answered the ad [for a band] that was looking for a sharpdressed horn player, which was right up my alley. Our sound has really evolved over nearly 23 years: When we started in 1998, we had this frenetic rockabilly-tinged dark, swinging sound, kind of like if Sam Butera and Brian Setzer drank too much coffee with Tom Waits. After “Slim” Hanson departed, I started singing, and our sound mellowed into a Kansas City jazz influence, with a great improviser in Chad Boydston on trumpet and Django-inspired Sammy Nicolier’s guitar adding their own nuances. When the super-versatile Ryan Wurtz took over on guitar, we got into bluesier songs, inspired by Memphis R&B. Then as Ben Ruth, on upright and sometimes electric bass, picked up a sousaphone, we dug into New Orleans-style traditional jazz flavors. In 2017, a big year, drummer and multi-instrumentalist Fritz Hutchison and trombone prodigy Trevor Turla joined the band. We focused on writing good songs and what made the group sound best and less on sticking to a particular style, which was exactly the breath of

fresh air we needed. A couple of years later it was a smooth transition to Natalie Bates on drums, who effortlessly swings and/or rocks harder than anyone else. You’ll hear a little more soul in our songs these days, too, but the focus remains on well-crafted original, handmade roots-based music. Everyone in the band is on the same page with nearly everything, and flexible or willing to compromise when there are differences, so it makes being a leader and frontman a lot easier. When making decisions I like to already know everyone’s point of view beforehand, so I try not to make a decision on behalf of the group that’s unexpected or outside their comfort zone. I’ve learned it’s important to listen and make sure everyone feels valued with a seat at the table. When we collaborate, we’re better. When everyone is invested, we’re that much more committed and that sense of personal ownership of the band extends to giving our best in all areas. Your faith is important to you. Talk about how it influences your life, personally and as a working musician. BR:At the core of who I am is both a humility that there is a God and I’m not him, and an empowerment to fulfill my life’s purpose: to make the most of this gift of life in every way. I have assurance of an eternal home, but it’s nothing I’ve earned or deserve, and the goal is to live in a way that shows my gratitude. The times I’ve followed God’s calling have been the most rewarding; times I tried to do it on my own have been the worst. In a nutshell, I’m

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Behind the Music

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an imperfect, broken person who has found the right doctor, and I’m happy to share my story. I’m a spiritual person and a lot of it comes out in songs, whether in imagery or little axioms I lift from sermons. I leave the preaching to folks like my dad. I just wave my little banner of experiences around as a cautionary tale, mostly. Church was my first opportunity to perform and sing in front of people, and I really love when I get to worship with music. I led worship music for a year at a local church, which was a tough job. God has called people into nearly every profession and walk of life to be his hands and feet and a light to others, and I think part of my calling is being a working musician of faith. June is Father’s Day month. You and your wife, Shelly, are raising two children, one of them adopted. Generally, what has fatherhood taught you and how has it changed you? Specifically, talk about the challenges and rewards of your family situation. BR: Fatherhood as well as adoption is definitely a calling, and I’m so fortunate it has been mine. It’s taught me that you shouldn’t take too much credit or blame for your kids’ behavior or how they turn out. We thought we were great parents when our first kid was a good baby, obedient kid, etc. But then when our second was the complete opposite and nothing we did worked like it had before, we realized just how little we knew. Each child is unique, so the faster you learn their personalities and adjust to them, the better you can parent and the smoother things go in general. Now, Hank is 12 and Eli is just about 16, and we have a close-knit family dynamic because we know how to communicate and get along.

JUNE 2021

Adoption was another separate calling, and we’ve learned to lean on God every step of the way, especially today. It’s true that it’s never a real issue until it’s your own issue. We adopted Hank from Ethiopia when he was seven months old, so having a racially blended family has opened our eyes and hearts in immeasurable ways. It’s a challenge to try to raise two boys in a society that makes them play by two different sets of rules, a society who has never fully confessed or repented of its cardinal sin of an often inhumane, pervasive racism that has stained and rendered our nation ineligible to stand on any moral high ground. I’ll just stop there because those types of challenges could fill books, and I am still trying to learn, as I go, the best way to navigate those situations. The rewarding part is the way Hank fits absolutely perfectly into our family. His personality is a lot like mine, while Eli and Shelly share many traits. Hank’s gregarious charm, creativity, and natural charisma make him instant friends with everyone he meets, and he’s so easy to love. He’s worth any and all of those challenges, and our family is that much richer and stronger as a result of weathering some of the storms we have and will face together. I can’t imagine our family looking any more beautiful than how it’s put together. How did you navigate the pandemic/quarantine, as a father, husband, and musician and bandleader? BR: It took constant evaluation of many sources of news, trying to use scientific facts to guide us, and we were open to several options and looking to the future even as we were having shows canceled. What really strengthened us was our ability to keep our circle of

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exposure small, so that we felt comfortable practicing and writing songs weekly, and then about one to two outdoor shows a month in the summer. Kudos to folks who worked hard to plan outdoor, distanced events like the WWI Memorial Fundraiser in August and Record Bar/Voltaire for opening Lemonade Park. And to hardworking people like Travis Fields of Westport Saloon, who invested in video and sound equipment so we could broadcast live-stream concerts and make music videos. At home we enjoyed more time together, and everyone was flexible. We ate outside on the patio and played foursquare, drank a different cocktail every night, and watched birds. We have friends who let me use an empty house as a daytime office, so we were able to avoid “overexposure” to each other. Shelly learned to bake bagels and English muffins. But it was rough, too. The never-ending instances of police brutality met with inaction and lack of justice combined with the politicization of the pandemic and the lack of reliable leadership on a national level created a nightmare in every subject. I lost a desire to exercise, drank too much, gained weight, had horrible sleep, felt down and very frustrated at times. Shelly got me to a sleep clinic, where I was diagnosed with severe apnea, and got a CPAP that allowed me to actually rest at night. That started me on the road to getting healthy again, and with some other basic diet/exercise changes I’m back healthier than I was in 2019. What has the Kansas City music community meant to you? What are its strengths and what could it use more of? BR: I’ve always thought our city supported a wide variety of styles and genres well, and the artists support each other. It’s nice that people like to see music in their neck of the woods, so we can play consecutive

nights on the Plaza and in Liberty, Lenexa, Crossroads, and Westport, and get different crowds. That helps us stay local more often. I see a lot of potential in several younger musicians that have been making good music of late. I think iron sharpens iron, so when we hear a good local record come out, it encourages and challenges us to write better songs in a positive peer-pressure way. I have a wish that 18th and Vine would be as big an entertainment and live-music district as Beale Street in Memphis, but more like Frenchmen Street in New Orleans in that music indigenous to Kansas City of the 1920s-1950s would be a mainstay, along with any other music that is supported. As live performances return, I’ve really been encouraged by the generosity of fans at every venue who are willing to pay for good music in tickets and cover charges, tip well, and exuberantly welcome us back. I hope and pray those become enduring characteristics of live music.

WANT MORE TIMOTHY FINN? Check out his weekly online-only content at inkansascity.com. Every Wednesday the website publishes his list of Top 5 Notto-Miss Concerts in the metro. Every week you’ll find his revered, rollicking, reasoned reviews and commentary. Email Timothy Finn at tfinn@inkansascity.com

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Look

IN KC

Fashion

R. Murphy

Havana Nights on the High Plains

n general, gents get off a bit easier in the world of fashion. Seldom are they expected to cinch in their waists or cram their feet into stilettos. After a year and a half of sweatpants and Zoom calls, even the most laid-back man might want to step up his sartorial style this summer.

Enter the Cuban shirt. With its open collar (to let the machismo flow) and bold patterns, ranging from florals to geometric prints to nautical themes, Cuban shirts keep the feeling of the baggy T-shirt but give the illusion of suave Ricky Ricardo flair. Channel your inner Latin lover for this comfortable but chic garment.

A FLORAL AFFAIR While not strictly a Cuban collar, this dark floral cotton shirt begs to be worn open. The hand-printed fabric cues into another summer trend—florals— but adds gravity with a moody color palette that will easily take you into fall. Plus, coconut buttons add a bit of island flavor. 3Sixteen leisure shirt in black ﬂoral print, $165, available at Guevel (Crossroads).

TILE ONE ON Bold patterns are always welcome, and this classically cut Cuban terry shirt makes a statement in red and white. Pair with linen trousers for full-on tropical vibes. Cigar optional. OAS Cuba terry shirt in white machu, $115, available at Ulah (Westwood).

MONET OF THE ISLANDS If you’re not quite ready for the flow of a loose-fit Cuban shirt, try the slim-fit Avery cotton lawn shirt. Blue floral camo print serves up Hawaiian vibes, and the breathable knit jersey means you won’t sacrifice comfort for style. Perfect for sipping cocktails at Percheron while the sun goes down. Rag and Bone Avery cotton lawn shirt, $225, available at Halls Kansas City (Crown Center).

JUNE 2021 |

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Look

IN KC Beauty

R. Murphy

30 Second Skin Care

veryone dealt with the pandemic a little differently. Some baked. Some drank. Some reached the end of the internet. And some, like Chris Tomassian, a dermatology resident at the University of Kansas Medical Center, became TikTok sensations. Tomassian saw a sharp decline in patients at KU Med once the pandemic hit. With a wealth of skincare knowledge and time on his hands, he started posting to TikTok to share the answers to common questions he would get in the office. He’s currently up to 959,200 followers on the streaming content app.

Dermatologist Chris Tomassian gives skincare advice on TikTok.

Although there were hits and misses, he says, things really took off when he started debunking skincare myths that he frequently saw on the internet. The format is simple—Tomassian casually dances to a hit song while cutting to the chase by pointing out graphics of what works and what doesn’t, from high-end brands to the bottles you can get at Target. JUNE 2021 |

“It just kind of blew up from there, and I’ve tried to spread, via TikTok, some skincare awareness about product awareness, sun protection, and all my little tips and tricks,” says Tomassian. Tomassian loves dermatology because of his passion for cosmetic procedures—fillers, Botox, and other beauty treatments. He says that he has quite a bit of engagement with men on his TikTok, and now, his emerging Instagram channel. Tomassian believes the simplicity of his approach is appealing to men. “So many times, you see articles or videos about a ten-step routine for perfect skin,” says Tomassian. “To be honest, you don’t need ten things to get good, healthy skin.” For male patients, Tomassian tends to prescribe combination products that can accomplish many things in one step. He recommends gentle cleansers like Cetaphil, CeraVe, and Aveeno to keep skin clean but not stripped. A dual moisturizer like CeraVe AM Facial Moisturizing Lotion with SPF 30 takes care of sunscreen, too. While many women have moved away from chemical sunscreens in favor of physical sunscreens such as zinc, Tomassian says that most men will be more likely to use them because they spread more easily, especially around facial hair. With a quarter-sized dollop of the moisturizer, most men will be well protected. “Honestly, those are the two products I think every male should use because you get hydration, protection, and cleansing. If you’re going to add anything else, do over-the-counter retinol like Differin gel to tone down hyperpigmentation, fade acne scars, and promote collagen production,” says Tomassian. Male or female, Dr. Tomassian is busting myths and revealing affordable but effective products, one 30-second dance-along at a time. That’s something we can get behind. Follow Tomassian on TikTok or Instagram at dr.tomassian for more down-to-earth tips and product reviews.

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Look

IN KC

Wellness

R. Murphy

Bend It Like Bikram

omewhere along the long and winding road of fitness between when Bruce Willis was dad hot in Die Hard and when Chris Evans had to pull a helicopter out of the sky with one arm, men began to believe that flexibility should take a back seat to strength. What any yogi will tell you is that flexibility is strength. Although many think of yoga as only stretching, there are many benefits to the practice. Practitioners report lowered stress levels, more mindfulness, and even improved sexual performance. Interestingly enough, the gender swing has gone both ways. While yoga may seem like the domain of the enlightened suburban mom these days, many of the leading yoga gurus that have guided the formation of the practice were male—B.K.S. Iyengar, Tirumalai Krishnamacharya, and Sri Sri Ravi Shankar, to name a few. Still, many men feel uncomfortable in a warm room of Lycra-clad women. Here are a few places that offer classes that appeal to everyone, and some that have male teachers, just in case you just really need to see another dude at class. If even these all-inclusive options are too much, dive into YouTube or join a virtual class. Just breathe and reach for your toes. You’ll get there. JUNE 2021 |

YOGA PATCH It won’t be uncommon to see a male teacher at the Yoga Patch in Waldo. There are at least three male yogis that teach there. The Slow Flow with Joe McClernon is a great place to start. The class is excellent for beginners—it moves slowly in the Hatha tradition. Plus, it is set to classical music, so it may be more accessible for the uninitiated. yogapatch.com MAYA YOGA If the term Ashtanga sounds familiar to you, you can blame Madonna. This style of yoga can be more fast paced, while still focusing on breathwork. If building strength and flexibility is important to you, Ashtanga may be a great fit. This studio, located in the Crossroads, has a very diverse following, and there is at least one male teacher. You’ll never be alone in your sweatpants here. mayayoga.com KC YOGA KULA In yoga terminology, a kula is a place of community. The KC Yoga Kula takes that word to heart and offers classes that will appeal to all experience levels. With virtual and in-person classes and a focus on vinyasa and Hatha styles, KC Yoga Kula is a great place to start your yoga journey. kcyogakula.com 56 | INKANSASCITY.COM

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Living

IN KC by

Stacy Downs

Summertime is Here! 3 WAYS TO WELCOME THE SEASON

1. Pare down. There’s spring cleaning, but in summer,

it’s time to edit your house big time by removing area rugs and throws and storing them until fall. It’s also a good time to check your bookshelves and donate any books you no longer want.

HOT TIMES AHEAD: THE FIRST DAY OF SUMMER IS JUNE 20. WE’VE GOT A FEW TIPS AND TRICKS FOR GETTING YOUR HOME READY FOR THE WARMER DAYS.

2. Freshen up. Bouquets of flowers from the garden or

the farmers market will lightly scent your home. Keep bowls of citrus and a clear-glass beverage dispenser filled with ice water in your kitchen.

3. Lighten and brighten. Keep the shades up and let

all the light in—it’s glorious! Make the beds with soft cotton sheets and lightweight duvets.

JUNE 2021 |

58 | INKANSASCITY.COM

NEW CUSTOMFURNITURE SHOWROOM

UNRUH, a local maker of handcrafted wooden furniture, has

opened a showroom at Made in KC on the Country Club Plaza, 306 West 47th Street. The company offers furniture for the dining room: tables, chairs, benches, and hutches; living room: sideboards, bookcases, coffee tables and end tables; bedroom: beds, dressers, and nightstands; and office: desks. Unruh offers styles ranging from classic to farmhouse to midcentury modern to industrial. They can be customized by size, wood species, and finish. Founded in 2012, the company previously manufactured and had a showroom in the former Westminster Congregational Church in Kansas City. The sanctuary’s roof collapsed, forcing the building’s demolition earlier this year, so they’ve moved the production facilities to Harrisonville. The company also donates furniture to single moms, and created the Mom’s Fund to support mothers with other financial needs. Unruh Furniture’s Ward Round Table.

JUNE 2021 |

59 | INKANSASCITY.COM

Living

IN KC BY

Stacy Downs

Rock On!

t’s a good time to add rocks to your landscape. They add a natural finishing touch to the yard. Plus, gravel has benefits beyond decoration. While mulch inexpensively helps control weeds and manages soil temperature and moisture, it has to be replaced each year because it decomposes and fades. Landscape rock has higher up-front costs but is a long-term solution requiring little annual maintenance. Two-inch and larger sizes stay JUNE 2021 |

in place and won’t get pushed around by your leaf blower. House of Rocks, 1725 Merriam Lane in Kansas City, Kansas, has a showroom and can answer questions about type, quantity, maintenance, and delivery. thehouseofrocks.com I plan to add landscape rock along our driveway and the walkway to the patio. I’m considering Mexican beach pebbles because of their round shape, smooth-textured surface, and black-and-gray colors. I’m looking forward to seeing the results!

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Home-Goods Haven: The Hardware Store STRASSER TRUE VALUE HARDWARE 910 Southwest Boulevard, Kansas City, Kansas This place has been a local fixture for more than a century. At 45,000 square feet and two floors, it takes up a small city block. Since 1917, it has offered your traditional hardware trappings of tools and lumber but also includes a hefty housewares section, including toaster ovens, fondue pots, and ice-cream makers. EUSTON HARDWARE 6955 Tomahawk Road, Prairie Village Located at the Shops of Prairie Village, the store offers a nice mix of tools, smart-home products, lawn-and-garden gear, pet supplies, and window screening, with a few surprises along the way, like classic Schleich miniature animal figurines and Melissa & Doug toys. RANCH MART ACE HARDWARE 3801 W. 95th Street, Overland Park

WHO DOESN’T ENJOY shopping at neighborhood hardware stores?

That distinctive smell of wood dust mixed with paint thinner and a touch of metal from the key-cutting machine takes one back in time. Fortunately, the Kansas City area boasts a lot of great neighborhood hardware stores. Here are three favorites:

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This hardware store is arguably the most unique in the area. There are locally made aromatherapy items by Mixture and Indigo Wild and a rainbow array of tapers by Creative Candles of Kansas City. Plus, there are aisles of tea towels, culinary tools, paper party goods, and gourmet foods if you’re having a get-together.

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words by

Cindy Hoedel

photos by

Sam Dameshek

IN CONVERSATION WITH

HARV

t 9 years old, Bernard Harvey was a small, skinny kid hauling a giant cello case home from school each day in Kansas City, Kansas. Today, at 35, HARV is an A-list bassist and music producer living in Los Angeles. For the last five years, he’s been Justin Bieber’s music director. During the pandemic, despite all the disruptions to the traditional process of studio recording, HARV managed to produce a smash hit: Peaches, the lead single on Bieber’s new Justice album. Both the song and the album debuted at Number One on their respective Billboard charts. IN Kansas City caught up with HARV when he was back in town for a short visit recently. The multi-instrumentalist talked about his roots in Rosedale and Argentine, why he likes practicing more than performing, and shared that he had just gotten married a week earlier. What brings you back to Kansas City this weekend? Actually, my grandfather, who was 96, passed. So, I’m here for the funeral. I’m sorry for your loss. Thank you. He had a great life. He was an awesome man, and it’s a celebration, so I’m not sad at all.

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What was your favorite thing about your grandfather? His patience. He had probably the most patience of any human I’ve ever met in my life, and that’s what I learned and inherited from him. When you come home to Kansas City, what are some of your must-haves and must-dos? Must-dos for sure are eat at Jack Stack, Gates, Arthur Bryant’s, LC’s, and Q39. So, barbecue. Yeah, I have to have barbecue, from the moment I get back to the city. How’s the barbecue in LA? Not good at all. [Laughs] There’s one barbecue restaurant in LA I like, but it’s not at all like Kansas City barbecue. You grew up in Kansas City, Kansas. What neighborhood did you live in? I’m kind of like a hybrid. I grew up in Rosedale and went to Frank Rushton Elementary School and Rosedale Middle School. Then I moved to Argentine and graduated from JC Harmon High School. What are your memories of Rosedale and Argentine? I remember walking home from school and stopping at the park and

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playing basketball. And then around 9 when I started playing instruments, I remember always being the kid walking home with this big cello case—that was my first instrument. I remember all the kids asking me why I played such a big instrument when I was so small. Why did you? I picked the cello because somebody had already picked the violin and the viola. So, I think the cello chose me. What instruments came next, and in what order? So cello was first at 9. Then around 10 and 11 I started playing the drums. And then at 12, 13 I picked up the bass guitar, and that became my thing. Then senior year I picked up the piano and the guitar. Once I went to college, I had to learn everything, just for my studies. What did you like about the drums, and why did you end up switching to the bass? I like the drums because it’s fun to play, and it’s the loudest thing you can play in a band, but I’m a cool guy—like, a reserved guy—and I can play the bass and not sweat. So, I thought, “OK, this is my instrument.” I could get done with a show and I’m not sweaty, and I could go to the bar and say, “Gimme a beer” and still be cool. The drummers, they get done playing, they’re sweaty. They look like they just played four quarters of a football game. The bass became your forte. Was it just another instrument at the time, or did you feel an immediate connection, like this was the instrument you were supposed to play? It was an instant connection. And I come from a musical family so my older brother growing up, his first instrument was the piano, and then my younger brother plays the drums. It made sense that I would play bass, just to complete the band. At JC Harmon High School, you were in marching band—what instrument did you play? I was a drum major. What was your favorite thing about marching band? Believe it or not, my favorite thing about marching band was practice. Just practicing the songs and the field routines. That was more fun to me than actual performances.

music engineer. It’s still music, but I didn’t want to major in performance or music education, because I didn’t want to be a teacher, and I didn’t want to be in a symphony. From a young age I was always interested in composing and writing songs, so I wanted to study that. In courses, you learn computers, you learn about mics, everything that goes into the recording side of making music. Did you go to Atlanta straight out of college? Yep, directly out of college. Alabama State is in Montgomery, so that’s about two hours from Atlanta. So, on the weekends, I would go to Atlanta to play in nightclubs or work in different studios until I made a name for myself in certain rooms in Atlanta. That made the transition really easy. I read that you worked day and night on compositions when you first got to Atlanta. Is that true? That’s true. And I still work day and night on compositions! [Laughs] When you compose, do you have your hands on an instrument? Yes. Ten times out of ten. If I’m composing, I have my hands on either a guitar or a piano.

“

I work in every genre. On Monday I might work with hip-hop artists. Tuesday I may work with the biggest EDM (electronic dance music) DJ. Then Wednesday, I may work with the biggest R&B artist. Then Thursday I’m with

”

Justin, the biggest pop artist.

Why? Getting things together and working out all the kinks has always been fun for me. That’s interesting. Plus, the performances go by so fast, you don’t get to really enjoy it. Let’s say you work on something for a week and a half, and then the performance only lasts two minutes—that’s for the crowd. For me, it’s the build up to it. It’s like that for me now, with Justin [Bieber]. The rehearsals and the practices—that’s the fun part.

You went to college on a jazz scholarship. How did you end up moving into pop and hip hop? I work in every genre. On Monday I might work with hip-hop artists. Tuesday I may work with the biggest EDM (electronic dance music) DJ. Then Wednesday, I may work with the biggest R&B artist. Then Thursday I’m with Justin, the biggest pop artist.

At Alabama State University, you got a degree in Music Technology. What is that? That means you study how to be a composer, like a music producer or

Do you have a sense of where all those genres are headed? What new impulses are you hearing? I’d say in general, after the pandemic, people want real music and real

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HARV rehearsing with Justin Bieber’s band in Burbank, California.

concepts and that is what’s going to prevail over the trendy TikTok songs. You found success quickly, playing bass guitar on recordings like Lemonade by Gucci Mane and A Kiss by Eminem, and then in 2010 you went out on the road playing bass for Justin Bieber. What was that road tour like? Like an ongoing tour that is still going on to this day. [Laughs] In 2010, I started working with Justin as just a bassist, and now I’m his musical director. I’ve been on every world tour he’s ever done. I’ve seen every little crevice of the world. I’ve been able to experience so many different cultures and see so many different beautiful people and gain different perspectives on life. I’m truly blessed that I’ve been able to do that through music, and I didn’t have to pay for it. [Laughs] How is a road tour with a band different than how it is portrayed in movies? Well, a lot of that stuff is true. It’s a movie so they’ve got to add stuff to spice it up, but 70 percent of it is true. There are a lot of highs and lows, being on the road. There are a lot of things that happen. We have a really, really good core of people that we travel with, so we don’t really have some of the hard times because we really enjoy each other’s company.

him that is interesting? No. They know everything. His fans probably know what he had for lunch today. His fans are intense, so I can’t tell you anything they don’t already know, unless it’s a song we are working on. You must be close to Justin after travelling all over the world with him for more than ten years. What is your favorite thing about him as a person? He’s so big, he has so many fans, but he’s so humble, while still being Justin Bieber, if that makes sense. He’s truly humble. For instance, I just got married last week, and he came to my wedding and performed, and he was so supportive of me and my wife. People were asking him for pictures, and he was asking people if they wanted pictures, and that’s just his true character. Congratulations on your marriage. Thank you! Who is your wife? I married Felisha King from the R&B group Cherish. They had a number one hit in 2006, Do It to It. She is my wife, Felisha Harvey now, and I am the happiest man on the planet.

Is there anything Justin Bieber’s fans don’t already know about

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Interview condensed and minimally edited for clarity.

words by

Kelsey Cipolla

KC Barbecue’s Next Chapter KANSAS CITY’S FORMIDABLE BARBECUE SCENE HAS LONG BEEN DOMINATED BY SPOTS WITH DECADES OF HISTORY: GATES, JACK STACK, JOE’S KANSAS CITY, AND ARTHUR BRYANT’S, JUST TO NAME A FEW. BUT IN DRIVEWAYS AND BREWERY PARKING LOTS, SOMETHING NEW HAS STARTED COOKING—SMALLBATCH, CRAFT BARBECUE THAT PAYS TRIBUTE TO KANSAS CITY’S TRADITIONS WHILE LOOKING TO OTHER PARTS OF THE COUNTRY AND WORLD FOR INSPIRATION.

Scott Umscheid SCOTT’S KITCHEN AND CATERING AT HANGAR 29 11920 N Ambassador Drive, scotts-kitchen.com

THE MASTERMINDS BEHIND THREE OF THESE NEXTGENERATION SPOTS SHARE THEIR APPROACHES TO BARBECUE AND HOW THEY’RE EXPANDING THE BOUNDARIES OF WHAT KC HAS TO OFFER.

Scott Umscheid knows that his namesake restaurant right off I-29, just a few minutes from Kansas City International Airport, has its quirks. “We’re very off the beaten path,” he admits. “In fact, most people would not consider us a good location. We don’t look like a restaurant.” But barbecue has long thrived in unexpected places, and Scott’s Kitchen is no exception. Since opening in summer 2017, it’s become a hub for competition and craft-style barbecue, cooked with plenty of JUNE 2021 |

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hands-on attention and extra, labor-intensive steps that can make it challenging to pull off in a restaurant setting. Umscheid learned the style first-hand on the competitive barbecue circuit, entering his first competition back in 2009 and taking ownership of the chicken. “I practiced and researched and practiced more,” he remembers. “In my very first-ever barbecue competition, we heard our name called for first place in chicken, and that set the hook for my passion and intensity to learn more about barbecue and especially the

competition style of barbecue.” Umscheid always wanted to own a restaurant and learned tricks of the trade from the small business owners he encountered while working in sales for distribution company U.S. Foods. Eight years after that first competition, he decided it was time to take the leap. The barbecue he serves up at Scott’s Kitchen includes all the usual suspects: brisket, burnt ends, pulled pork, and St. Louis ribs, as well as chipotle ghost-pepper jack smoked sausage and tender, smokey whitefish. But although you’ll find proteins are served in traditional barbecue formats—on sandwiches and gratifying meat plates— they’re also incorporated into a lineup of Mexican-inspired burritos, tacos, and bowls.

Offering those dishes is partially just good business, Umscheid explains. Not everyone is willing to give a new barbecue spot a try in Kansas City, but they may be intrigued by pulled rib tacos or the burnt-end breakfast burrito Food & Wine dubbed the best burrito in Missouri. It also means neighbors have more than one type of cuisine to enjoy when they stop in. Even in Kansas City, barbecue isn’t often on the menu for diners every day, a trend reflected in Scott’s Kitchen’s sales. “The barbecue leads the way, but some days it’s neck and neck,” Umscheid says. After almost five years in business, Scott’s Kitchen has built up a devoted following and continues to attract raves from customers and critics alike. But Umscheid, who saw the success of Q39 and Slap’s BBQ in the years before he opened as a sign that Kansas City was willing to embrace new barbecue restaurants like his own, is gratified to see a new wave of craft-style barbecue spots now finding success. “I couldn’t be more excited for them,” Umscheid says.

Tyler Harp HARP BARBECUE 6515 Railroad Street, harpbarbecue.com

Barbecue started as a refuge for Tyler Harp. He was trying to avoid the party atmosphere that comes with working in the restaurant industry, so instead of going out with coworkers after a shift, he would head home and fire up his smokers, an experience that proved to be a turning point in his life. “I got my head on straight,” Harp says. “I found barbecue.” He started selling barbecue from his driveway in 2015, around the same time Texas Monthly barbecue editor Daniel Vaughn wrote a damning takedown of Kansas Citystyle brisket. Angered by the critique, Harp JUNE 2021 |

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joined his father and uncle on a road trip to Texas to do some investigating and discovered surprising similarities between Texas-style barbecue and their own. “We never really set out to cook Texas-style barbecue but cooking with wood and using simple ingredients was always the way we cooked, and that was just something I believed in,” Harp explained. “It was just almost like a natural alignment between what we wanted to do and what we saw a lot of people down there doing.” Just a few years later, Harp set up shop at Crane Brewing Co. in Raytown, where he

serves food on Saturdays from 11 a.m. until it’s sold out: brisket, pulled pork, and pork belly burnt ends by the half pound; half and full slabs of pork ribs; and creations like the blueberry white-cheddar sausage, one of the products he’s proudest of. It turns out Daniel Vaughn approved. The day after Harp quit his job to focus on barbecue full time, Vaughn showed up in his line at Crane’s Brewing and later penned a story calling Harp’s brisket the best in Kansas City, which gave business a big boost.

Justin Easterwood Harp is also quick to point to his extensive research as a factor in his success: At one point, he ate at every single barbecue restaurant he could find in Kansas City, a list that covered 125 spots, as well as at barbecue destinations around the country, to determine what he could offer that wasn’t already being done. As a result, inspired by his time living in New York, Harp started making pastrami; boudin, a rice and meat sausage that’s a Louisiana favorite; and whole hog barbecue, considered the oldest continuous form of barbecue in the U.S. The flavors in his pork are inspired by western Tennessee, where he’s spent a lot of time cooking, and the glazed ribs take their cues from Kansas City, whereas his brisket is pure Texas with its thick-cut slices and handsome crust. “We’re truly, deeply trying to understand the different regional styles of barbecue,” Harp says. “So we can execute that at a high level and bring something to Kansas City that represents every region in one place.”

CHEF J BBQ 401 W. 13th Suite G Street, chefjbbq.com

“I’ve always been a fire guy,” says Justin Easterwood. “A lot of people cook in different styles around here, and I just believe in the fire.” So do the Kansas Citians and out-oftown visitors who lineup for Chef J BBQ, Easterwood’s West Bottoms restaurant in the belly of The Beast, the neighborhood’s legendary haunted house. While it may seem like a strange place to set up shop, it was just right for Easterwood, who was looking to take his barbecue to the next level after several years of doing catering and a handful of pop-ups. After Covid-19 hit Kansas City the same week Chef J BBQ was set to open in March 2020, Chef J’s spent several months doing pre-orders. Fortunately, that word of mouth did the restaurant justice. These days, guests know it’s worth waitJUNE 2021 |

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ing in line for the slow-smoked brisket, coldsmoked sausages made from the trimmings of other meaty menu items and a rotating array of creative specials, from a chopped brisket and bacon onion jam grilled cheese on toasted sourdough to potatoes wrapped in beef tallow, baked in the restaurant’s pit and topped with fixings. And you’ll want to get in line sooner rather than later, as doors open at 11:30 a.m. and stay that way until 4 p.m.—or Chef J runs out of food, which can happen much earlier. Cementing that Chef J is a different kind of Kansas City barbecue spot, Easterwood recently introduced Barbacoa Sundays, adding a day of service dedicated to exploring different regions’ form of barbecue—first and foremost, barbacoa. Easterwood’s version is a mix of beef cheeks and brisket lightly smoked to give it a bit of bark, steamed and

then slow cooked for ten to 12 hours in a heavily spiced consommé. Pulled fresh to order, the meat will be served on Yoli Tortilleria tortillas. Other featured dishes will include Louisiana-style boudin sausage, kalua pork, and char siu pork-belly burnt ends. “We’re trying to bring in some different styles, just show what barbecue can really be,” Easterwood explains.

KC BARBECUE SPOTS YOU MIGHT HAVE MISSED NIGHT GOAT Vaughn Good, chef/owner of Fox & Pearl, cooks the same premium, pasture-raised meats you’ll find in his restaurant with a barbecue twist at this pop-up concept. Online orders open Saturday afternoon for pick up Sunday with a fresh menu each week. foxandpearlkc.com/bbq

SLAP’S BBQ Slap’s has its roots in the competition circuit, and owners (and brothers) Mike and Joe Pearce continue to compete to stay on top of their game. It shows. This Kansas City, Kansas-based restaurant serves up some of the best barbecue in town without frills but with plenty of flavor. slapsbbqkc.com ROSEDALE BAR B QUE There’s plenty to love about the new generation of Kansas City barbecue, but sometimes you just need a taste of tradition. For more than 80 years, Rosedale Bar B Que has been serving up brisket, ham, pork, and turkey, plus hot dogs—a nod to Rosedale’s early days as a hot dog and beer stand. rosedalebarbeque.com

Behind all his creativity is a commitment to quality that’s not for the faint of heart: Although Chef J’s is only open Fridays, Saturdays, and Sundays, Easterwood and his fiancé put in 75-80 hours of work per week, firing up the smoker around 9 a.m. Thursday mornings and only breaking for a few hours at a time until Saturday night. “It’s probably the hard way of going about it, but it’s the right way and it’s the best way,” he says. “We don’t do anything automated. We’re out there feeding the fire, putting the logs on, grinding down the meat to make the sausage; we try to have as much of a hands-on aspect as you possibly can.”

TIN KITCHEN Weston’s Tin Kitchen features pecanwood-smoked barbecue meats straight from the pit, including competitionstyle St. Louis Ribs. Housed in a building from 1842, the restaurant’s charms extend from the menu to the cozy dining room. tin-kitchen.com

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IN FINE FORM THE SHAPE OF THINGS TO COME IN MEN’S FASHION

MIXED MEDIA Ralph Lauren pants, $148; T-shirt, $49.50; long-sleeved shirt, $98.50. All available at Polo Ralph Lauren Factory Store (Legends Outlets). PHOTOS BY

Ron Berg

TURNING HEADS Native Youth short-sleeved shirt, $70; Neuw Denim jeans, $179; Clae slip-ons, $90. All available at Ulah (Westwood Shops).

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PRINTS CHARMING Eason K for Guevel T-shirt, $98, RGT jacket, $270; RGT infantry pants, $220. All available at Guevel (Crossroads).

HATS OFF Universal Works short-sleeved shirt, $165; Theory T-shirt, $75; Universal Works track pants, $245; Gucci sneakers, $770; Bailey hat, $88. All available at Halls Kansas City (Crown Center).

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OFF THE CUFF Citizens of Humanity T-shirt, $78; Abito Sartoriale jacket, $550; Bowery jeans, $248; Novesta sneakers, $74. All available at Houndstooth (River Market.)

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EARN YOUR STRIPES Heritage linen sweater, $180; Phil Petter shirt, $495; White Sand pants, $255; Rancourt & Co driving moccasins, $357.50; Randolph aviator sunglasses, $309. All available at Hudson & Jane (Crestwood Shops).

go lf IN THE TIME OF COVID

words by

Kent Pulliam

AS THE WORLD SHUT DOWN, ONE SPORT THRIVED DURING THE PANDEMIC

ho would have thought that the best thing that happened to golf in the past year was the pandemic? As activities all over the world shut down because of restrictions, the sport that is played outdoors, in small groups—even alone— flourished. The 2021 season is off to an even better start as vaccinations become more prevalent and cities in the five-county metro area ease Covid 19 restrictions. You want a tee time today, out of luck. Tomorrow, same thing, most likely. At the onset of the pandemic, it seemed as if golf would be as victimized as other sports and businesses. And it was. Courses shut down. Country-club restaurants closed. Social events at the clubs were canceled. The spring golf season for high schools and colleges was shut down. State tournaments were canceled. USGA tournaments in the Kansas City area were postponed. Many charity golf events—the lifeblood of not-for-profit organizations—were postponed or outright canceled. But as the gloom of April turned into May, and scientists learned more about Covid 19, it became clear very quickly that golf was a sport unlike most others. Golf course parking lots became jam-packed. The courses were filled, as they continue to be today, and there was no daytime lull as work-at-home

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moms and dads found ways to steal several hours in the afternoon without the watchful eyes of a boss to keep them chained to a desk. “Golf was on the rise because everything else was gone,” says Karter Mills, general manager of Minor Park Golf Course, one of the five courses under the umbrella of the Kansas City Parks department. “Golf is outside, it’s very easy to social distance. There were changes. We removed benches around the course. We were walk-only when we first reopened. But I worked more in the last year than at any time in my career.” The same thing happened across state line. Curt Nelson, general manager of St. Andrews in Overland Park, says the course closed on March 12, 2020 and reopened a week later with very limited tee times. Immediately they were filled. “We had a touchless golf experience,” he says. “We removed rakes from all the traps, took away benches, ball washers. Only took tee times and payment over the phone. We limited it to every other tee time to enhance social distancing because we just didn’t know what was going to happen with the virus.” When the courses went to normal tee-time schedules on May 22, “They gobbled up the tee times. When we opened up, the phones just went crazy, and we haven’t slowed down a bit since then.” Central Links Golf, the governing organization for USGA-sponsored tournaments in the Kansas City area, lost some of their tournaments in May. But by June, everything was up and running. Postponed tournaments were rescheduled later in the year. “We were sold out in nearly every event,” says Doug Haber, the executive director. “The only effect on our tournament was that there were some limitations. We did everything we could to limit any exposure. We didn’t allow caddies at the tournaments. We don’t really get many spectators, but we limited the number of them. We allowed players to be in a cart if they requested. We didn’t have scoreboards where people would congregate. We did all of that electronically.” Following several of the sanctioned tournaments, some players called in and reported they tested positive for Covid 19 after they returned home. “They had not been exposed at the tournament, but we were really diligent about contacting everyone that had been around them,” Haber says. “Nobody else got Covid from that exposure. This year, we’re still

JUNE 2021

going to avoid large indoor gatherings at our tournaments. We will still not be doing scoreboards where everyone typically gathers. But we’re going to allow caddies and spectators and just try to be smart about it.” Golf courses are busier than ever. Tee times are at a premium. Before Covid, there was typically a lull in the number of players on the golf course between 1 and 3 p.m. Morning rounds were finished. Afternoon rounds hadn’t started until later in the afternoon. That wasn’t the case last year—nor is it this year. “With people working from home, some people would slip out earlier in the day and adjust their work schedule,” Mills says. “We had salesmen—who weren’t making in-person calls to clients—who told us that with their phone they could still conduct work if something came up.” Local increase in golfing rounds also can be attributed to lack of travel opportunities. With the world closed down, that long-awaited trip to St. Andrews or Hawaii or even Bandon Dunes in Oregon was put on hold because of other travel restrictions. The result: more play on your local course. “People have discretionary money,” Nelson says. “And they are going to spend it somewhere. Golf benefitted from that.” Nationally the biggest increase in the number of rounds play came from 35- to 49-year olds—people in the prime of their careers. More than two out of three attributed their increased play to lack of recreational alternatives. Among older golfers, more at risk for the virus, the number of rounds dropped. That has changed this year. Older golfers are back in droves. While much of the increase came from regular golfers, Mills said he taught more beginner lessons than ever before in his career. “They weren’t all beginners,” Mills says. “Some were brand new to golf, others were players who haven’t played in a long time and were coming back to the game. They would take lessons to get started again.” Nelson agreed, saying: “People who had quit playing over the years started playing again because they didn’t have any place else to go.” There is still a challenge, to be sure. When there were no baseball games to attend during the summer, golfers golfed. During the fall, when many golfers would normally attend college football games or Chiefs games and tailgate before and after, attendance was limited and tailgating curbed. So, they golfed, then went home and watched the games on TV. Work rules may be different this year as offices reopen and bosses are around to look over your shoulder. But so far, the tee times remain at a premium, and nobody thinks it’s going to change the remainder of this year. “All the national research seemed to indicate that golfers who were playing on Saturday or Sunday were now playing Tuesday or Wednesday and Saturday,” Haber says. “So it will depend on what the work situation looks like and whether people go back to their offices. Last year you could just schedule your round of golf around your Zoom call. “In the fall, the numbers usually dipped. It will be interesting to see how the year goes. People are going to be back to tailgating and going to football games,” Haber says. “So it will be interesting to see if that has any impact on the number of rounds played, But we expect it to be another year of really good participation in golf.” “I expect people are going to find places they can spend their money,” Nelson says. “But we’re already ahead of where we were

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before the pandemic. I think the pace will continue through 2021. Next year, we’ll see.” There still are restrictions in effect. Masks—per city or county order—are required to be worn indoors inside the clubhouse, though enforcement is sketchy at most courses. Go to the website of a public course and the first thing you are likely to see is what restrictions are in place. If not on the front page, there is a link to tell you what the restrictions are. The initial slowdown was not only true locally, but nationally. In March 2020, the first month of lockdowns and the month that golf season normally begins heating up, the number of rounds of golf were down nationally by eight percent. In April, the number was 42 percent lower than in the previous April. Already the year had spiraled down 16 percent from 2019. But by then the medical community was starting to learn more about transmission of the virus. It quickly became apparent that golf might be the perfect activity in a socially distanced world. “It’s really pretty amazing,” Mills says. “Golf had kind of slowed down. Most people see it as expensive and time consuming and they were doing other things. It revitalized the sport. You see it on the courses, you see it at Top Golf, the driving ranges, golf apparel, golf clubs.” The pandemic instigated a resurgence in outdoor activity, including on the golf course.

PICKING UP THE CLUBS

ADULTS AREN’T THE ONLY ONES hitting the course. The demand for junior golf is also at one of its highest levels ever this summer. Enrollment in the First Tee program in the Kansas City area is sold out, and the numbers in the Youth on Course program is also booming. First Tee canceled its spring and summer programs in 2020 but was back up and running in the fall. Enrollment this past spring is 50 percent higher than in 2019. Ann Spivak, executive director of First Tee, says they could have more than doubled their numbers with a few more instructors. Demand for the summer session is off the charts, and First Tee is beating the bushes to find additional teachers for the program. So many coaches hesitated coming back this spring because of Covid,” Spivak says. “We’re hoping many will return this summer. But even that won’t be enough to meet the demand. “In October, we were able to have kids on the golf course in masks,” Spivak says. “We helped the kids when there was nothing else for them to do. They would walk away from that awful day in front of the computer, and by the end of the golf session, they would be happy. We literally became this sort of mental and physical safe haven for kids.” The two programs offer similar opportunities in youth development programs: leadership, character, confidence, responsibility, and respect through golf. Both offer a path to college scholarships. Classes in First Tee will be held at ten golf-course locations in the Kansas City area.

First Tee Kansas City: Phone, 913-648-7177; email firstteekc@ gmail.com; or visit the website at thefirstteekc.org. Youth on Course: Phone 831-625-4653 or visit the website youthoncourse.org

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These Are a Few of His Favorite Things THE OWNER OF A WARD PARKWAY RAMBLER STYLISHLY COMBINES CLASSIC PIECES WITH A LIFETIME’S COLLECTIONS

WORDS BY PHOTOS BY

Judith Fertig Aaron Leimkuehler

Above: Homeowner Carl Bennum. Right: The built-in bookcases are ﬁlled with books and family mementos, such as the vintage Brownie camera that belonged to Bennum’s father.

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eople’s homes say a lot about them. Are they minimalists or collectors? Do they love color or lean toward monochromatic? Do they draw a line between public spaces for show and private spaces more personal? For Carl Bennum, an IT project manager, home is an “easy to live with,” yet visually pleasing collection of touchstones to family, friends, and favorite places. Starting with a neutral palette of dark gray, tan, and cream, Bennum

JUNE 2021

chooses texture over color, then draws a graphic line with black picture frames, black drum shades, and black detailing on bed linens and pillows. In every tailored room, there are decorative objects with special meaning. In the living room, a gallery wall of framed family photos commands attention. On another wall, a gallery of Charley Harper bird lithographs from The Green Door Antiques takes flight; more hang in Bennum’s office. Yet others are not obvious to the casual observer. On a side table in the

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In the living room, a wood console from Restoration Hardware is topped with matching lacquered carved-wood lamps. Orchid arrangement is from Studio Dan Meiners. Top right: A vintage burledwood chest is layered with books, a framed architectural sketch, family photos, a coral-filled glass cloche, and a Crate & Barrel mirror. Bottom right: Fresh towels and Bennum’s collection of Tom Ford colognes are corraled in a glass-fronted display cabinet.

living room, a brass elephant bookend looks like a little piece of sculpture. But it’s one half of a pair—his daughter in North Carolina keeps the other, an invisible connection made visible when he tells the story. A basket of shed deer antlers is stylish, but it also references Bennum’s family’s farm near Coffey, Missouri. Casual photos propped up on bookshelves capture unforgettable moments. A small watercolor of a man fishing, hanging in Bennum’s office,

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Above: Bennum’s office is outfitted with a comfy leather club chair and a feed bag-upholstered ottoman found at Round Top, Texas. Bottom: As with most collectors, one thing leads to another. With the find of the largest horse sculpture displayed on the dining room table, the others followed. Opposite: In the breakfast room, a marble-topped table from Crate & Barrel displays a striking flower arrangement from Studio Dan Meiners. Marble shelves showcase a collection of vintage cake stands.

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Left: In the principal bedroom, the canopy bed is dressed in RH linens. Vintage silver trophies found at various flea markets and antique stores top the cerused-wood chest. Above: A guest bedroom is outfitted with a walnut sleigh bed and matching tall chest, both family pieces.

is actually Bennum himself. A friend took a photo on a fishing trip and had a local artist render it in paint. And photographs that Bennum took, and then printed in black and white, capture travel experiences from all over the world. Some objects are estate-sale finds. “If I really like something, I’ll buy it and then figure out what to do with it,” Bennum says. “I may go to many estate sales without finding anything at all, and then I’ll find several things at once. You have to have an eye and do a lot of work.” Bennum repurposes, reuses, rearranges from time to time. A sculptural wingback chair in toffee-colored leather in his late son’s room turned out to be a custom Ralph Lauren. A herd of sculptural horses prancing across the round dining room table began with just one. Bennum bought an Asian-style lamp that resides in his daughter’s room upstairs because of its reputed connection to Harry and Bess Truman, who were thought to have come to the house to play cards with the original owners. “I don’t know if any of that is true, but I bought it anyway,” he says with a smile. It also didn’t hurt that it was a lamp. Read on. Other objects come from antique dealers or art galleries. A heavy, ornate garden gate from Christopher Filley Antiques hangs in the entryway as graphic art. Two vibrant red contemporary Brady Legler paintings hang in Bennum’s late son’s room, against duck-egg blue walls. An Art Deco dental cabinet holds office supplies rather than instruments. And to give these objects life, there is light. “I have this thing for lamps,” he says with a laugh. And he does. In pairs or singles, they’re everywhere, more lamps that most would think to use, but somehow, they all work. There’s even one from the

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favorite things continued

THE IT LIST Antiques Christopher Filley Antiques 816-668-9974 Morning Glory Antiques morninggloryantiquesinc.com

What Else Is On Your Wish List?

The Green Door Antiques thegreendoorantiquesinc.net Flowers Studio Dan Meiners danmeiners.com

editor of this magazine, which Bennum found at her tag sale. But estate and tag sales weren’t the only places he hunted. “When Barbara Cosgrove had her yearly sale at her showroom in North Kansas City, I set my alarm and was the first one there,” he says. In each lamp, Bennum uses 15-watt bulbs for a soft glow that animates and accents, rather than beams. And to reflect that light, Bennum is also fond of oversize mirrors that take over a master bedroom wall or lean against one, as in

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Bennum converted an unfinished attic into to a stylish guest bedroom and bath.

his daughter’s room on the second floor. “Over the years, I’ve learned a lot, design-wise, from my friends,” says Bennum, including Darren Killen and Dustin Swartz of The Green Door Antiques in the West Bottoms and former Kansas City designer David Jimenez, now in Paris. Now, Bennum is working on the backyard, surrounding garden art and sculpture with pleasing plantings. “I love to have brunch with friends on the patio,” he says. And make more memories.

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In the Kitchen AN EARLY SUMMER SPREAD BY

Cody Hogan

PHOTOS BY

arly summer/late spring is a wonderful time for gardeners and cooks. The most arduous aspects of gardening are behind us—the big spring cleanup, the soil prep, the initial plantings—and the weather is still pleasant enough to enjoy being outside. In the kitchen, the new produce is so bright and fresh and tender that it barely needs cooking to really shine and make the cook look brilliant without having had to do much. I love this time of year. During the pandemic spring of 2020 I began armchair exploring the cuisines of western Asia and southeastern Europe—Turkey, Persia, and surrounds—and found inspiration for new dishes and new ingredients. Those cuisines celebrate a great variety of vegetables and are not as meat-centric as ours here in the Midwest. The diversity of dips and spreads, finger foods, and salads is staggering. It’s a lovely, stimulating and healthful way to eat. The following recipe is inspired by some of those traditions. I hope it will inspire you to create your own version with your next trip to the farmers market or garden. Early Summer Legumes with Labneh This lovely vegetal composition could serve many different roles in many different cuisines. It would be delightful served as an aperitif accompaniment, as part of a mezze table or small plates, as an appetizer salad course, as a vegetable side, or vegetarian entrée. It’s at its best at room temperature but can be prepared (although not dressed with vinegar or lemon juice) ahead of time. The most difficult part of this dish is choosing just which ingredients you use. It’s possible to get carried away and not know when to stop—the danger is that at some point the flavor becomes unfocused and you’re just eating a pile of random ingredients. Try to pick a theme—Italian, French, Middle Eastern, etc.—and let that be your guide, but if you get a little crazy the culinary police aren’t going to come knocking at your door. Begin with a selection of beautiful legumes, like freshly shelled English peas, snow peas (any tough strings removed), peeled fava beans (see last month’s recipe), sugar snap peas, and the earliest baby green beans. Asparagus could work as well, especially the tips, and edamame, tiny halved heads of baby bok choy, or even quartered radishes or new potatoes—then we’re well away from legumes, but you get the idea. The cooking of the dish itself will take only a few minutes, but whatever you use, a few of them, such as the fava beans, green beans, and/or new potaJUNE 2021 |

Aaron Leimkuehler

toes, will undoubtedly need a little pre-blanching or steaming. The goal is to ensure that all of the ingredients are quickly cooked together and reach the finish line as fresh and bright as possible and at the same time. Preheat a large skillet with a lid. Drizzle in a bit of EVOO or avocado oil (my current choice for sautéing things) and add a few cloves of sliced garlic (or shallot!), and briefly sizzle. Depending upon your preference, sprinkle some crushed red pepper ﬂakes, akes or cayenne, or Aleppo pepper, or a few slices of fresh hot pepper (like jalapeño), and cook for a few moments more—don’t let the garlic cook past golden or it will begin to taste bitter. If using fresh English peas, add them now (they need to cook just a bit—frozen peas could be left until almost the last few moments of cooking). Add the sugar snap peas and snow peas and toss everything together, adding a tablespoon or so of water to help create steam if the pan seems dry. Cover with a lid for about a minute. Uncover and toss again, next adding the cooked ingredients like baby green beans, asparagus, or new potatoes. Sprinkle everything with salt and toss again. Once more, if the pan seems dry and isn’t producing steam, add another tablespoon or so of water and toss, then cover again. Let all of the startlingly green ingredients in your skillet get hot and cook for about a minute. Taste, adjusting the spice and salt as needed. Remove the pan from the heat. To plate and assemble: smear the bottom of a serving platter with a generous amount of labneh—also spelled labne or labnah among other spellings—on the bottom of the plate. (Labneh is a strained yogurt cheese, thicker than Greek yogurt, and extremely tangy like sour cream—either of which could serve as a substitute. Keeping the labneh under the vegetables retains the color and vibrancy of the vegetables and allows the diner to take as much or little of the cheese as desired. It’s a great technique.) Top this with the sautéed vegetables and sprinkle everything with torn fresh herbs, such as mint, basil, dill, wild fennel fronds, cilantro, oregano, Italian parsley, chives, and edible ﬂowers like chive blossoms. For more crunch, sprinkle with roughly chopped pistachio or other nuts. Serve with lemon to drizzle or a good dusting of sour sumac to heighten the acidity to your taste. You could drizzle with a really good olive oil, but when the vegetables are so fresh and spectacular, it can be nice to substitute a milder nut oil like pistachio oil (see In the Pantry) so the vegetables can really shine. Serve with your favorite breads (especially flatbreads) and crackers.

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In Your Pantry NUT OILS Need some inspiration for your next kitchen foray? Look no further than nut oils. Their delicate and nutty aromas can add a bit of earthy complexity without overwhelming the dish. Many of these oils have low smoking points so they are best used for putting the finishing touches on nut-inspired dishes rather than for cooking (like frying or sautéing). The intensity varies with the manner of production—cold-pressed oils or virgin oils tend to have a much lighter flavor, “traditional” and “roasted” nut oils have a more assertive profile. Most labels will indicate what to expect. Always store nut oils in a cool, dark place, and keep the containers closed to prevent oxidation.

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Walnut Oil A favorite for salad dressings in many regions of France, try it on your next beet, apple, endive, and walnut salad, or garnish cheeses like Pont-l'eveque, Brie, and Camembert with a generous glug.

Pumpkin Seed Oil A spectacular ﬂavor enhancer for fall dishes, especially those containing any kind of pumpkin. Try a drizzle over ice cream or as a garnish for butternut-squash soup. Combine with cider vinegar for an autumnal vinaigrette you won’t soon forget.

Pistachio Oil

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More tolerant of heat than many nut oils, pistachio oil can be used for low-temperature cooking, especially if added towards the end of the heating process. It has a beautiful pale green color and subtle, but distinct, pistachio ﬂavor. Great for complementing the “green” ﬂavor of vegetables.

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Hazelnut Oil Buttery and rich, hazelnut oil is a delicious alternative for dressing pasta, especially those containing mushrooms and cheese. Try it as a substitute for vegetable oil in chocolate cakes or pancake batters to lend them a little “Nutella-like” quality.

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THIS WEEK Almond Oil The subtle sweetness of almond oil lends itself especially well to desserts, especially for lining baking molds, ramekins, and pans. Its ﬂavor pairs beautifully with cherries, peaches, and other stone fruits. It also makes a great massage oil.

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IN KC

In Your Cocktail CITY BARREL BREWERY + KITCHEN by

Kelsey Cipolla

photo by

Corie English

Chai Old Fashioned

eer aficionados may know City Barrel Brewery + Kitchen for its innovative sours and IPAs. But there’s a whole lot more to this Crossroad’s brewery than its brews, although that’s not a bad start. Among City Barrel’s classics are Rad AF, a New England-style IPA that boasts tropical mango and papaya flavors, and the more recently developed Stratasphere IPA, made with a new hop, Strata, that gives the beer its name. Featuring layers of berry and grapefruit, it’s almost too drinkable for an 8 percent beer. Sours and other limited releases rotate on the tap list but exemplify the same spirit of experimentation. JUNE 2021 |

The kitchen serves up plenty of shareable plates perfect for enjoying after that one beer with friends turns into two (or three, or four). Rad AF shows off its versatility, making its way into the spicy beer cheese dip and a tangy buttermilk dressing perfect for dipping wings. But like we said, City Barrel isn’t all about beer. The brewery is home to an impressive food program that goes way past bar snacks (although it does those with aplomb) headed up by executive chef Benjamin Wood. The seasonally changing menu makes use of items from local farmers and producers, highlighting Salt Creek Farm’s grass-fed beef in the smash burger, served with special sauce on a salt and pepper

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bun, and Broadway Butcher Shop’s Parmesan Italian sausage in the Broadway pasta alongside rigatoni, tomatoes, peppers, and onions. Touches throughout the welcoming, industrial-chic space also nod to City Barrel’s local love. The wood behind the bar is reclaimed from Nelson Atkins Museum of Art’s gallery walls first installed in the 1930s, and custom-built tables and chairs are made from Missouri white oak, the same wood used for the brewery’s sour beer tanks. And yes, beer does make its way onto the cocktail list. City Barrel’s beer slushie of the week combines a different beer with Restless Spirits liquor for a frosty treat available in several different sizes. The Oh Honey, Honey! takes a different approach and uses Stratasphere as an ingredient alongside vodka, fresh lemon juice, and clover-honey simple syrup for a next-level beer cocktail. Just like the dining menu, the current cocktail offerings created by bartending veteran Mari Matsumoto go well beyond the brewery’s beers, standing on their own with formidable self-assurance. The summer-ready Cumberbatch, made with cucumber-infused gin, Thai chili, makrut lime leaf, and topped with ginger beer is easy to drink but complex in its flavors, while the vodka-based cherry limeade is a less artificial take on the soda fountain favorite. One of the bar’s most popular cocktails is the chai old fashioned, which offers something for both fans of the traditional old fashioned and those who might typically shy away from the spirit-forward drink. “It’s an all-season cocktail, vibrant and full of flavor,” Matsumoto says. Consider this recipe your invitation to enjoy it year-round.

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Chai Old Fashioned 2 ¼ 4 2

ounces chai blend-infused bourbon* ounce mulling spice syrup** dashes of orange bitters dashes of angostura bitters 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.

Combine ingredients. Stir, and strain into rocks glass with a big ice cube. Garnish with an orange peel. *For the chai blend-infused bourbon: Combine 1/4 cup of chai blend with Four Roses Bourbon for 3 days, then strain the chai tea out.

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**For the mulling spice syrup: Combine 1 cup of mulling spice, 1 cup of turbinado sugar, and 1 cup of water in a saucepan. Boil and reduce into syrup. Let cool completely before using.

JUNE 2021 |

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Flavor BY

IN KC

Kelsey Cipolla

SSONG’S HOTDOG

In Culinary News

WE THOUGHT years of cookouts and high school sporting events taught us everything there was to know about hot dogs, but Ssong’s new Overland Park café (10308 Metcalf Ave.) proves that’s not the case. What the popular Korean hot dog franchise’s first KC outpost serves up will actually look more like corn dogs to American diners since the popular street food is battered and served on a stick. But instead of cornmeal, Ssong’s Hotdog creations feature a rice flourbased batter and a panko coating, with some versions even incorporating chunks of potato into the crust for an extra carb hit. Play it safe and opt for a traditional hot dog inside or get cheesy with ooey-gooey mozzarella filling. Other options include sausage, crab stick, and seaweed spring roll. ssongshotdogks.com

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GOLD KEY HOMES KEEP FAMILIES CLOSE . Work with a ReeceNichols Gold Key agent to help a family stay close at the Ronald McDonald House Charities of Kansas City while their child receives critical medical care. ReeceNichols.com/Gold-Key-Project

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IN KC

Kelsey Cipolla

CAFÉ OLLAMA LESLEY REYES and her husband, Francisco Murguia,

In Culinary News

long thought it would be a good idea to have a Latin-inspired coffee shop in Kansas City. “We’ve just always felt like the Latino culture was just a little bit underrepresented given that there are so many Latinos in Kansas City,” Reyes says. “If we ever had the opportunity to, we wanted to bring something of ours to the city.” Now, the couple owns Café Ollama in the Crossroads (523 Southwest Blvd.), which serves up coffee sourced from Chiapas in drinks like the Café de Olla, a traditional Mexican coffee drink brewed with cinnamon, piloncillo (unrefined cane sugar), and other spices in a clay pot. “I feel like every time I take a sip of that, it just kind of gives you that warm feeling,” Reyes says. instagram.com/ollamakc

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IN KC

Kelsey Cipolla

CONDOR’S COVE

In Culinary News

WHEN WESTPORT’S TikiCat closed, former manager Diana Condori knew its absence would be felt. After regulars reached out to express how much they missed the tiki bar, Condori decided to host a popup event to let them say goodbye. That idea evolved into a new concept, Condor’s Cove, which brings the tiki experience to area bars and restaurants through takeovers where guests can enjoy Condori’s delicious fresh cocktails, the sounds of bossa nova and plenty of chill vibes. “When it comes to being at a tiki bar, it's never a rainy day,” she says. “You are guaranteed to have a good time and make friends for life.” Condori hopes to someday turn Condor’s Cove into a bar, but for now, she’s enjoying going with the flow and helping other businesses bring in new faces. instagram.com/condorscove.kc

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Reservation for One VA BENE by

Kelsey Cipolla

photos by

n Italian, “va bene” means “OK” or “all right”—it’s what you say when somebody casually asks how you’re doing or to affirm that you understand what’s being said. Prairie Village’s Va Bene Italian Eatery opts for a loftier translation—all is right—but the restaurant seems at home with the more colloquial interpretation, too. The space has the feel of a European bistro, polished and inviting JUNE 2021 |

Aaron Leimkuehler

inside with a largely covered wrap-around heated patio. The relaxed, breezy atmosphere is one of Va Bene’s greatest strengths, and the restaurant is packed on a spring evening as business casual-attired happy-hour goers finish up and the crowd shifts toward couples and friends meeting over slices of pizza and glasses of wine. The wine list is tightly edited, and a good number of the offerings

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are Italian. More notable is Va Bene’s house-made limoncello, a prominent ingredient in many of the restaurant’s cocktails. The Italian mule, made with the lemon liqueur as well as amaretto and ginger beer, is light and refreshing, though like many of the cocktails on the menu, it skews sweet, so order accordingly. The dinner menu features dishes guests will expect, starting with whipped ricotta and grilled focaccia, toasted cheese ravioli, and mushroom arancini. The rice fritters are a tad over-fried, but the mushrooms come through and an artichoke aioli provides a tasty, tangy foil to the richness of the molten fontina at the arancini’s core. Spaghetti pomodoro, a thick slice of four-meat ragu lasagna, and cacio e pepe are among the pasta dishes served, along with a tagliolini scampi—at least, that’s what it’s called on the menu, although it’s not what comes in the bowl. Instead of the long, thin noodles advertised, the dish arrives with broad, flat pappardelle. While the pasta is still delicious, the shape is not the ideal vehicle for the scampi’s white wine and olive oil sauce, and it makes for a clunky eating experience, though the clean, simple flavors of the dish still shine. The slow-braised beef pappardelle is more successful—its rich flavors feel fully realized. All pasta dishes, as well as pizzas, can be supplemented with a meatball. Va Bene’s version is made with pork, beef, and ricotta, and the end result is tender but slightly over-seasoned.

Fortunately, there are no missteps when it comes to the restaurant’s pizzas, which are truly the main attraction. The crust strikes the ideal balance between chewy and crunchy, and rustic marinara sauce on several of the pies is sweet without tasting artificial. It’s especially good on the pepperoni pizza, which adds yellow pepper and Calabrian chili to the mix, introducing much appreciated heat and complexity. Other pizza options include fig and prosciutto with a pancetta cream sauce and the quattro meat, loaded with house-made Italian sausage, pancetta, genoa salami, and pepperoni. All are designed to serve two to three people. For a taste of Italy sans some of the carbs, Va Bene offers entrées such as chicken piccata, eggplant parmesan, and pot roast with a chianti demi-glace. And when dessert rolls around, diners can choose from orange chocolate chip-filled cannoli, which lean more tart than sweet, as well as gelatos made in-house, frozen whipped hot chocolate with a peppermint spoon, and, lest diners riot, tiramisu. Much of the dinner menu, including salads and sandwiches, is also available at lunch. And on Saturdays and Sundays, Va Bene serves up brunch, introducing some playful additions to its lineup—lemon ricotta pancakes, fig and hazelnut French toast, a ciabatta breakfast sandwich and the Saturday and Sunday pizza topped with scrambled eggs, smoked bacon, and breakfast sausage. Italian fare for breakfast, lunch and dinner? Va bene. vabenekc.com

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IN FASHION IN HOME DESIGN

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14125 W 95th Street Lenexa, KS 66215 913.888.7820 | 800.829.7820

AVAILABLE FROM THE FOLLOWING LOCAL RETAILERS Nebraska Furniture Mart www.nfm.com

Alexander and Ray’s TV & Appliance www.alexraytv.com

Factory Direct Appliance www.kcfda.com

1601 Village West Parkway Kansas City, KS 66111 800.407.5000

1740 East Harold Olathe, KS 66061 916.764.2424

14105 Marshall Drive Lenexa, KS 66215 913.888.8028

3401 NE Ralph Powell Road Lee’s Summit, MO 64064 816.525.0200

101 NE 91st Street Kansas City, MO 64155 816.468.8344

LOOKING AHEAD IN KC

Innovators & Influencers...

coming in our July issue

to advertise, contact Brittany Coale at 913.768.8308 inkansascity.com

Celebrate five decades BECOME A $500 CARING PAIR TODAY

of accessible healthcare K C C A R E .O R G / T I C K E T S

My Essentials

IN KC

MITCH BENJAMIN CHAMPION PITMASTER AND OWNER OF CHAR BAR BY

Michael Mackie

B PHOTO BY CORIE ENGLISH

efore we interviewed restaurateur Mitch Benjamin, we didn’t even know he had a last name. Throughout these parts he’s simply known as Meat Mitch, the founder of his eponymous traveling Meat Mitch Barbecue Team. The former world champion pitmaster formed his band of merry meat misfits 20 years ago and they’re still just as competitive as ever. Benjamin—who is an owner/partner at the popular Char Bar Smoked Meats in Westport—is poised to open his newest venture, Meat Mitch Barbecue, in August at the Ranchmart complex at 95th and Metcalf. He’s also the author of BBQ Revolution, and (shameless plug!) “It’s available at meatmitch.com and due to ship this month, just in time for Father’s Day!” he says. When he’s not helping put the cow in Cowtown, Benjamin is out and about exploring the community and getting to know the people. “I enjoy the laid-back and kind-hearted nature with which we all roll,” he says. “We have all the great aspects of much larger cities without many of the unpleasantries that go with it. Kansas City is a true hidden gem—and the best-smelling town in the world!”

Mitch’s essentials... PEOPLE WATCH:

The American Royal BBQ Competition! It’s one of my favorite places on earth—and with all of my favorite people. It’s where I got my start. SUGAR FIX: I’m

DIVE BAR HANGOUT:

A.M. EATS:

My burnt-end benny at Char Bar—with extra crispy Jo-Jo potatoes. Then spend the rest of the day enjoying the outdoor barbecue playground. Winners win! JAVA-NATED: I run on Dunkin’

every day—specifically the one on 75th & Metcalf.

Bobby Baker’s in Waldo. (Shhh, just don’t let them know I’m in there.)

a total sucker for a double-layered chocolate chip cookie cake at Blue Chip Cookies in Leawood.

CHILL OUT:

Walking the golf course. I decompress around the 14th hole and tend to lay down.

SPICE, SPICE, BABY:

I love Waldo Thai’s Tiger Cry Beef with an extra heat crank. That place is money. I’ll also ask what the chef recommends since their menu changes often.

LOCAL ‘ZA: Have you been

to Johnny Jo’s Pizza on 47th Street? I would sleep in there on a cot, but then no one else could squeeze inside. I’ve been thinking a lot about his green olive and sausage pizza.

BEST PLACE TO BE A KID AGAIN:

Kauffman Stadium Stadium. I’m a huge Royals fan. I wear a jersey every time I am in the stadium. (I actually have the full uniform and I’ve worn it.) JUNE 2021

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MEAT ACCOUTREMENT:

I’m really digging my Vide! Anova Sous Vide

men ' s chains

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