IN Kansas City November 2022

THE DATEJUST

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Happy Holidays?

In the 20+ years I’ve been producing magazines, I’ve always complained about how much faster life passes, since because of my job, I’m always planning and working months ahead of the actual sea sons. These days, time seems to be speeding as fast as it did in those old movies where calendar pages flipped by to indicate the passage of months and years.

It’s especially aggravating when the holidays approach. In September, we’re pho tographing and writing all the content that is assembled in October for November and December. Everyone else is pining for fall, while we’re planning Christmas fea tures.

In the past, that’s always made any holiday less exciting for me. Been there, done that. So much has changed in my life recently, I’m of a mind to change that up, too.

I’m determined to have a fresh outlook—to celebrate every moment of every holiday as we plan for each issue as a lead up to the actual thing. This year, I want to actually make the food our columnists write about, and I want to take inspi ration from the homes we feature to decorate my own house for the holidays. As for Christmas décor, no more relegating it to a single rosemary bush from Costco trimmed in the shape of a tree. This year, I’ll do it up right with a real tree. I still have boxes in the basement filled with ornaments and lights from ages ago. And I’ll find the perfect presents for family and friends and wrap them in pretty paper and arrange them under said tree.

Speaking of gifts, we here at the magazine received an early one. We were thrilled to be awarded Print Publication of the Year by KC Media Mix. As we enter our 5th year of producing a monthly magazine, this honors the hard work of our little team to bring you content that celebrates Kansas City—the food, the homes, the people, the stories.

Consider that our gift to you.

Vol. 5 | No. 11

NOVEMBER 2022

Editor In Chief Zim Loy

Digital Editor Emily Park

Art Director Alice Govert Bryan Associate Art Director Madeline Johnston

Contributing Writers

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

Contributing Photographers

Xavier Bejot, Corie English, Janie Jones, Aaron Leimkuehler, Brett Pruitt, Jacquey Valentine

Publisher Michelle Jolles

Media Director Brittany Coale

Senior Media Consultants

Katie Delzer, Nicole Kube, Krista Markley, Darlene Simpson

Business Consultant Chad Parkhurst

Newsstand Consultant

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

Editorial Questions: zloy@inkansascity.com

Advertising Questions: bcoale@inkansascity.com

Distribution Questions: mjolles@inkansascity.com

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WHERE YOU NEED TO BE AND WHAT YOU NEED TO SEE BY Emily Park

NOVEMBER SPOTLIGHT

Holidays at Crown Center

Starts November 3 Crown Center crowncenterchristmas.com

KC Holiday Boutique

November 17–20

Overland Park Convention Center kcholidayboutique.com

tion’s 50th year. Proceeds from ornament sales will bene t the Mayor’s

Crowning glory. Whether it’s gliding across the ice on the Crown Center Ice Terrace or gazing up at the 100-foottall Mayor’s Christmas Tree, most Kansas Citians have a memory or two of Crown Center during the holidays. e 2022 season marks the 50th year of Crown Center Square and half a century of memories on the ice terrace and of the Mayor’s Christmas tree. e tree arrives on November 3, and the Crown Center Ice Terrace opens on November 4—visit on opening day for free skating, co ee, and hot chocolate from 6-9 a.m. Starting November 25, you’ll be able to purchase the 2022 Mayor’s Christmas Tree ornament, which celebrates the tradition’s 50th year. Proceeds from ornament sales will bene t the Mayor’s Christmas Tree Fund, which assists people in need during the holidays.

Festival of Lights

Starts November 10, Wednesdays through Sundays Powell Gardens powellgardens.org

See the lights.

November is that marvelous time of year when the holiday season quickly approaches, and the metro is wrapped in twinkling lights. Looking for a spot to take in the season’s magic? During Powell Garden’s Festival of Lights, more than 20 miles of lights transform the botanical garden into a winter wonderland. Our advice? Put on some fashionable winter layers, lace up your favorite boots, and grab a warm cup of hot chocolate or coffee. During this outdoor experience, you’ll walk through the garden’s immersive light displays—with plenty of photo opportunities worthy of “the gram.” New at this year’s festival is featured media artist Kevin Heckart, who designed the Light Labyrinth, a new festival feature.

Shop ‘til you drop. Cross o everyone on your holiday gift list at KC Holiday Boutique! roughout the weekend shoppers will have access to over 300 vendors specializing in accessories, art, beauty, electronics, food, garden, home décor, jewelry, kids’ clothing and toys, kitchen and home goods, women’s and men’s apparel, local KC pride apparel and goods, massage chairs, pet and animal gifts, photography, recreation, seasonal decor and services, stationery, and just about everything in-between. Have lots of shopping to do? We’d recommend the multi-day pass ($30 for all-weekend access). One-day access is simply not enough time to explore everything this annual event has to o er. In addition to the hundreds of local and national vendors you’ll meet during your journey through the convention center, don’t forget to experience the festival of trees at the boutique’s main entrance, the holiday entertainment on the main stage, and the boutique café and shopper’s relaxation lounge, where you can take a break from shopping and enjoy a bite to eat or a drink to sip.

ere’s a lot of ground to cover, so make a game plan for the day by using the vendor map KC Holiday Boutique will publish on its website before the weekend. From 5-9 p.m. on Friday, November 18, it’s Girl’s Night Out, and you’ll have the opportunity to win door prizes and get exclusive access to some of the chicest boutiques in the area. During Saturday’s Christmas Sweater Party from 5-8 p.m., wear your favorite Christmas sweater for chances to win prizes throughout the night. No matter when you choose to come, don’t forget to enter to win Boutique Bucks. ere will be hourly drawings for a $50 certi cate you can use at any vendor and a once-a-day grand prize of $250.

The Massive Yet Well-hosted Thanksgiving Dinner

OUR ACE OF ENTERTAINING OFFERS TIPS FOR PLANNING AND SERVING A LARGE, MULTIGENERATIONAL HOLIDAY DINNER

by Merrily Jackson photo by Corie English

Forever and ever, my husband, Jim, and I spent Thanksgiv ings with his sister and her husband at their home on Capitol Hill in the District of Columbia. My sister-in-law was a skilled cook who gave sumptuous parties, the con summate Washington hostess. Her Thanks giving dinners were intimate, candlelit, for mal (not to be confused with stiff) affairs, with a glittering array of crystal, china, and silver lined up at each place setting

Quite different from these occasions were Christmas dinners spent with my big, boisterous, Irish Catholic family in St. Lou is. Dinners were prepared and presided over by my mom, also a great cook and hostess, and attended by varying configurations of my four brothers and two sisters and their families and sundry other relatives. There was much singing and revelry, both at the grownups’ and the kids’ tables.

A lot of what I know about entertaining I’ve learned from these two hostesses with such contrasting styles. I’ve especially learned there is no one right way to host a holiday dinner. But there are things you can do that make it easier on you, so you yourself can en joy the day. Here are my top tips for hosting big holiday feasts, like Thanksgiving.

FIRST, THE PEP TALK

Do you know how awesome you are for opening your home to people? Just having

Merrily selects some eucalyptus branches at The Little Flower Shop.

Entertaining IN KC What Will Be Your Serving Strategy?

Decide whether you’re going to serve the meal buffet, family style, or restaurant style.

BUFFET service is the tried-and-true approach for large groups because it makes it easy to organize and serve large quantities of food. Plan in advance where you’re going to set up the buffet, and declutter before guests arrive.

FAMILY-STYLE service works well for smaller groups. Choose platters small and light enough to be passed comfortably. It’s helpful to have a sideboard or extra serving table nearby for setting platters when they are not being passed.

RESTAURANT-STYLE service, in which dishes are individually plated in the kitchen or served by the host from the head of the table, is a good solution for an intimate group, especially when you have very young or very elderly people at the table.

Whatever you decide, remember you’ll probably want to send people home with leftovers. Have containers on hand.

your house in readiness to accommodate a large group is a feat. Some people go their entire lives without summoning the confidence to host a big do. They know who they are, and they deeply appreciate people like you. Remember that and go easy on yourself.

START ORGANIZING NOW

Make room in your fridge and pantry to be super-organized as the day approaches. Clean out your fridge the day before the next trash day, so you can dump out expired and dodgy-looking items. Take inventory of the stuff you’ll use in abundance, including chicken stock, flour, sugar, and butter, and replenish what you need. Stock up on wine and Cham pagne if your family is fond of it. It’s so not fun to make a liquor or grocery run on Thanksgiving Day, or even the night before.

GET AN ACCURATE HEAD COUNT

Start gently nagging family members and friends to let you know if they’re a yes. There’s a big difference between feeding, say, eight and feeding 14. The larger group is totally doable if you have time to formu late and execute a seating plan.

As early as possible, get a meal plan in writing—or in your phone, whatever works—even if you don’t know exactly who is bringing what, or even who is coming.

IT’S OKAY IF THINGS DON’T MATCH

You’ll probably need to round up dining chairs from other areas of your house, and perhaps employ a folding table or two to create extra seating for the meal. Consider cozying up patio chairs with cashmere throws and little throw pillows. You can go online and buy, in virtually any color, cloth covers that make folding chairs look elegant. Or not. I am always moved by the humble sight of a dining space that’s been cobbled together—lov ingly but not necessarily seamlessly, using card tables and the odd piano bench or ottoman—to create seating that includes everyone.

The same goes for linens and tableware. It’s charming to mix things up! Do avoid using paper or plastic, darling, if at all possible.

PLACE CARDS! YES, YES, YES!

If you want to host a truly fun-for-your-guests gathering, place cards are more important than any elaborate table decor you might be planning. People really appreciate knowing where to sit, the assurance that there is a place, just for them, at the table. They don’t want to have to bother you to ask where they should sit. The cards don’t have to be fancy, or even “cards.” Here’s an idea: find some pretty leaves outside, write your guests’ name on them using a Sharpie, and tuck each leaf into a napkin ring.

MIND THE LIGHTING

Overhead lighting is never your friend when seeking to create ambience for a dinner party. I always advise hosts to put their overhead lights on a dimmer or turn them off altogether. Put 15-watt bulbs in your lamps and behold how much better your house looks, even during daylight. Bring lamps in from your bedroom to provide great-looking lighting on your buffet or in other areas that need illumination.

Candlelight is your very dear friend. Scatter your table with a million votive candles (unscented!) for a gorgeous effect. Votives are fine by themselves, but for extra oomph, drop them into glam my-looking votive holders. Terrasi Living on the Plaza and Trapp

Entertaining IN KC

and Company in Midtown always have a nice assortment.

SPEAKING OF TABLE DÉCOR

Here’s a simple trick. Buy several packages of eucalyptus leaves at your favorite florist—they’re cheap!—and run them all the way down the center of your table(s). Plunk down votives here and there in-between the vines. Instant tablescape.

SET UP SELF-SERVE DRINKS STATIONS

Arrange your bar area so guests can make their own drinks. If you have kids coming, consider creating a loaded apple-cider bar. Google it. It’s a thing and kids love them. Maybe some grownups, too.

HAVE STUFF FOR GUESTS TO DO BESIDES WATCH FOOTBALL

If people are arriving hours before dinner, it’s thoughtful to provide some sort of amusement for those not glued to the football games. It could be as simple as putting out a deck of cards, a board game, or a partially started jigsaw puzzle. Take advantage of everyone being in one place; assign to one or two guests the task of arranging a family photo.

DO YOUR KITCHEN MATH

This is the part I hate, but it’s essential to your own enjoyment of the day. A day ahead, create a written timetable for serving dinner. Start with what time you want to serve, and work backwards. When should

the bird go in the oven, if you want dinner to be at 5:30? (Probably about 1 p.m., if it’s average-sized and stuffed. Butterball.com has a handy chart.) I always switch off any music or TV to do my timetable because it requires focus.

On the big day, put sticky notes on each cooking appliance with its respective schedule. For example, for the oven: “Stuffing 3:00 – 5:00, Green beans, 4:00 – 5:00, Rolls 4:40 – 5:00.” You’ll want to figure out what serving dishes to use and tag them with sticky notes, too. This will make it easy for people to help you.

REMEMBER TO PUT THE “THANKS” IN THANKSGIVING

It’s so easy, in all the commotion, to overlook this part. Have a plan— even if it’s only in your head—for how you will, once you’ve sat down to dinner, observe that it’s Thanksgiving. It can be serious, it can be funny or lighthearted, it just can’t be an afterthought.

AND FINALLY, I HAVE RECIPES!

I haven’t referenced any specific recipes, but I have ’em for Thanks giving, including my friend Amante Domingo’s instructions for mak ing turkey brine and gravy, and my own tried-and-true recipes for make-ahead gravy, classic Thanksgiving dressing, cream-braised cab bage, roasted Brussels sprouts, mashed potatoes, cranberry sauce, KC creamed spinach casserole, and stuffed mushrooms. Email me. Please know I will never share your email address with anyone else.

Born to Party; Forced to Work

By virtue of this column (and, I hope, my glittering and engaging personality), I am the grateful beneficiary of invitations to sparkling affairs and unique experiences spanning our fine city. One of the absolute best in recent memory was a generous invite from Heather Pluard, cochair of the Committee of 100 luncheon at the Nelson-Atkins Museum of Art C100 (aka Committee of 100) is an auxiliary membership group that is dedicated to planning and implementing signature fundraising events that deepen engagement and further the museum’s mission as a cultural anchor of Kansas City. While C100 organizes events and programming across the year, the most notable is their annual luncheon that regularly hosts who’s who icons of the design world. Recent headliners include my personal favorite, Miles Redd (still honored to have been your date, Patricia O’Dell), Alexa Hampton, Charlotte Moss, Suzanne Kasler, and Bunny Williams—to name only a few.

is year’s guest of honor was someone I’ve serendipitously followed for years—event designer extraordinaire, Bronson Van Wyck

Based in New York, Bronson and his “Van Wyck Elves” have envisioned and organized imaginative parties for the likes of Presidents Clinton, Bush, and Obama, Madonna, Beyoncé, Hugh Jackman, George Clooney, Martha Stewart, and legendary brands including Chanel, Cartier, Hermès, Barneys New York (RIP), and Van Cleef & Arpels.

On the eve prior to the luncheon, we were treated to a more intimate gathering of patrons at the positively spectacular home of Stephanie and Chris Cooch. While there, I caught up with scores of old friends, noshed on the mountains of hors d’oeuvres in the home’s equally substantial kitchen, admired provocative artwork, and had an intuitive reading via tarot and oracle cards. An apologetic skeptic, I was shaken by the accuracy of my reading that foresaw a vacation of quiet respite that was just days away. Remarkable.

e following afternoon I headed to the museum. It was a warm, pre-fall day—perfect for welcome cocktails and bites on the museum’s

north terrace overlooking the still-lush sculpture garden. After plenty of gal pal gabbing, we settled in the auditorium to hear from the man of the hour. Bronson’s discussion centered around the meaning of 21st-century hospitality. He took us on a whirlwind tour of his background— from growing up in rural Arkansas to a stint with the State Department assigned to the Ambassador to France, Pamela Harriman. Routine Oscar party crashing in L.A. was followed by moving to New York, planning a presidential inauguration . . . and the rest is (a much longer, more spellbinding) history.

OVERHEARD

“So hungover, I ordered sushi for lunch and pizza for dinner. A new low: two Uber Eats orders in one day.”

Scattered about Bronson’s stories were useful nuggets of wisdom, gleaned from years of planning parties and working to constantly surprise and delight people. Reassuringly, some of his tips were among my own party rules to live and die by. Here are a few: Don’t skimp on the lighting budget! Bear in mind the 20-minute rule—people’s attention spans are short, so keep something new happening every 20 minutes at a party. Even common, inexpensive items can look extravagant en masse or when exaggerated in size. When guests can embrace a theme, becoming a fourth dimension of an event, you can often get away with spending less on decor. And tting for our fraught times, “the best way

PHOTO BY BRIAN RICE

Heather Pluard, Bronson Van Wyck and Damian Lair at the C100 Luncheon patrons party.

HOT GOSSIP:

to break ice is to break bread.” Want more tips? Buy his book!

PRISMATIC

Who e-searched a decades-old summer fling, only to learn he’s since switched teams?

Following the presentation, lunch commenced in Kirkwood Hall. The marble-columned heart of the museum was transformed by palms and florals fit for, well, a Bronson van Wyck. Heather (who regaled me with all the details about her next-day (!) travels to summit Mount Kilimanjaro) and her fellow cochair, Melanie Fenske, arranged for me to be seated at their table next to—whom else?

While Bronson’s metallic-gold coffee-table book, Born to Party, Forced to Work, essentially screams for attention, his private demeanor was more demure than I’d have imagined. Adorably—almost shy. It’s funny how virtual mediums can form a flat version of an entire person in your mind, when the real thing is always more nuanced, and occa sionally more interesting. It was enjoyable to share stories of humble, rural beginnings that somehow led to an affinity for splashy, other worldly parties, coupled with a balancing appreciation for the bucolic.

These conversations were made even more enjoyable by our (better than I can ever recall) meal prepared by the museum’s Marcus Locke and Aubrey Wellington. Carrot apple ginger soup and Waldorf chick en salad vol a vent were deliciously rounded out by panna cotta with grilled peaches and smoked chocolate.

In addition to being overjoyed to share a meal with Bronson, I was equally enchanted to meet new friends in my other seatmates—Dr. Phyliss Bernstein, honorary chair of the event, along with her wonder ful daughter, Susan Bernstein, who was someone I could have chatted with for hours—perhaps days. She was flawlessly outfitted in the per fect pink tweed, and overflowing with charm, spunk, and wit. It’s rare for me to fall head over heels, but Susan nabbed my little heart that day.

And that’s the magical thing about parties, no? They lift the cur tains of possibility for what might happen, how you’re made to feel, who you might meet, and what you could learn from them. A reason to celebrate, indeed.

SPOTTED: Tasha & Julián Zugazagoitia, Amy Thompson, Amy O’Connor, Lisa Schellhorn, Ann Baum, Ellen Merriman, Mina Steen, Kay Newell, Nicole Wang, Ursula Terrasi, Jackie Middelkamp, Susan Bubb, Megan Bubb, Christy Gautreaux, Liz Uhlmann, Carmen Sabates, Rachel Sabates, Amy Embry, Ann McCray, Amy McAnarney, Julie Anderson Clark, Barbara Spilker, Pam DiCapo, Tom Suther, Kevin Bryant, Heidi Peter, Liesl McLiney, Becky Loboda, Katherine Gregg, Kathy Bortnick, Heather Bortnick, Lisa Hardy, John Rufenacht, Jamila Weaver, Melanie Miller, Jane Ehinger, Chadwick Brooks, Chuck Matney, Courtney Bash, Margaux Blackwell, Tess Merriman, Susannah Sotos, Lacey Maughn, Courtney Sprague, Emily Eckles, Ellen Algrim, Katie Komenda, Lucy Coulson, Kristen Coulson

BRIGHT LIGHTS. Vivid colors. Unexpected angles. It was a prismatic evening at the Kemper Museum for Contemporary Art at its annual gala. If welcome handshakes from museum director Sean O’Harrow outfitted in an inflatable unicorn costume—were any indication of the night’s trajectory, then, surely, we were all in for a cosmic trip.

Cochairs Elizabeth Bennett and Paul Gutiérrez also welcomed guests, who were invited to party inside the museum for the first time since 2019. Cocktails were flowing, and revelers sauntered through the galleries, getting a final glimpse at the departing Women to Watch exhibition series—a recurring collaboration between the National Museum of Women Artists, featuring underrepresented, self-identifying women artists.

Dinner commenced inside a massive tent behind the museum, while Kat Dison Nechlebova provided a performance-art backdrop of “living sculptures” that was both bizarre and mesmerizing. Following dinner, gala guests returned to the museum lobby where an LED-illu minated dance floor beckoned dancers. DJ Stevie Cruz supplied gy rating beats, and late-night snacks (gourmet Jell-O shots!) were passed around. The living sculpture performers gradually migrated to the dance floor, which felt like partying inside a Nick Cave snow globe of sorts. It was all the creative energy and fantasy you could hope for at a mod ern-art museum soirée.

SPOTTED: Mayor Quinton Lucas, Lindsey Patterson Smith & Matt Smith, Liz & Greg Maday, Mary Kemper Wolf & Gary Wolf, Georgia Wolf, Linda Lighton, Karen & Jack Holland, Sharon Hoffman, Lynn & Lance Carlton, Emily Fehsenfeld, Lauren Blazer, Nick Bloch, Anna Marie Tutera, Lisa Garney, Helen & Frank Wewers, Katherine Fox, Jan Kyle & Dr. Wayne Hunthausen, Darcy Stewart, Ellen & Jamie Copaken, Dan Nilsen, Ali Nilsen, Bryan Farley, Katrina Revenaugh, Kim Klein Goldstein & Dr. Jeffrey Goldstein, Betsy Lummis, Phoebe Lummis, Scott Heidmann, Ken Petti, Kim Weinberger, Lisa Lala, Courtney González, Lucy & Fred Coulson, Megan & Dr. Jacob Miller, Kathryn & Chris Bannister, Lindsey & Greg Johnson, Amber Botros, Mark Allen Alford, Jr.

photo by jeff evrard

Kemper Gala cochairs Paul Gutiérrez and Elizabeth Bennett.

SHINE BRIGHT LIKE A DIAMOND

NO MATTER HOW wiped or over subscribed I might feel sometimes (spoiler—it happens!), knowing that I dropped by to support a friend at their event—even just for a bit—always gives me a jolt of endorphins. Try it out, and report back! This was precisely the position I found myself in one day after work when I dropped into Sopra Salon for the launch of Mannelli Jewelers . I was dragging, but eager to learn more about a friend’s long-planned new endeavor.

Mannelli Jewelers is a private jewelry brokerage, envi sioned by cousins Allie Robson and Brigid Pikus. Mannelli specializes in custom fine jewelry, diamonds, and gemstones. They differentiate themselves by holding minimal inventory, which allows them to offer competitive pricing—all while maintaining a personal, luxury experience. Though they offer a range of readily available classic pieces (diamond tennis brace lets, I have my eye locked on you!), their hearts sing when a customer wishes to create something custom together.

Curious about the name? So was I. As my friend (and ap plied jewelry professional) Allie explained: Mannelli derives from the town Soveria Mannelli in the Calabria region of south ern Italy. It is the village where Allie and Brigid’s great-grand mother lived.

The launch party featured a pop-up shop offering some of those classic pieces, and two guests (not me) were win ners of a pair of diamond hoops and a 2cttw tennis bracelet. Hardly leaving empty-handed, I was glad to grab a couple of the fabled cookies baked by Allie’s father, Bernard Shondell , on my way out. A holiday pop-up is also in the works. In the meantime, you can find and follow them on Instagram at @mannellijewelers . Diamonds for everyone!

SPOTTED: Lee Page, Jonathan Bowyer, Suzanne Limpic, Brian Courtney, Lydia Taylor, Faith Connelly, Ashle Olivas, Ross Simpson, Paige Cannady, Brooke Condie, Kara Condie, Casey Heck, Kelsey Potts

So, KC—where do you want to go?

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Featuring Riedel’s newest Winewings

Devon Carney

by Judith Fertig photo by Brett Pruitt

We talk of coaching trees in professional football, inching our way up corporate or property ladders to attain success. There’s also a professional on ward-and-upward in ballet. Devon Carney, the artistic director of Kansas City Ballet since the 2013-2014 season, has jeté-ed his way from student to corps de ballet dancer, leading dance roles to ballet master, and choreography to directorship of a ballet company.

Born in New Orleans where he learned to dance, Carney has picked up a little local flavor from every place he’s been—and developed quite a sweet tooth, as you’ll see on the next page. During his 21-year pro fessional dance career, he has had lead roles in classic ballets, includ ing Swan Lake, Giselle, Don Quixote, and The Sleeping Beauty. Carney’s

more cutting-edge lead roles in ballets set to modern music range from Maurice Bejart’s Le Sacre du Printemps to Merce Cunningham’s Breakers and several George Balanchine pieces. Touring throughout the United States, Europe, Mexico, and Asia, Carney has worked with ballet greats Rudolph Nureyev and Cynthia Gregory.

Although he’s no longer dancing lead roles, it’s easy for Carney to stay in shape. He just keeps moving. “I am on my feet teaching/choreo graphing/staging/coaching six to seven-and-a-half hours each day,” he says. “That alone certainly keeps me quite active and in relative shape for the tasks at hand.”

For more information, visit kcballet.org

INKC: You have a long, varied career in ballet, from student to

dancer, ballet master, choreographer, and artistic director. What more would you hope to achieve?

Carney: Having had such a rewarding and varied past in the dance field, I find myself at a point where I am currently focused predom inantly on bringing the absolute best and diverse dance to our KC community. For me, this is what I hope to achieve in ever increasing measures. Of course, I want to be able to contribute to advancing the arts in every possible way locally, regionally, and nationally. At the root of the matter, however, is the reality that we have a great city and it deserves great art in every way.

INKC: Chefs use ingredients to coax flavors. Writers use words to create a slice of life. What building blocks do you, as a choreog rapher, use, and to what end?

Carney: Well, it starts with a variety of different “ingredients” and sometimes they are put into the “pot” in different orders. The genesis for a new work can find its origins in one of many ways. It can be music driven, subject driven, or even dancer driven. There is no one formula since the creative process is not always a linear straight line to the end product, but more a winding pathway with great moments of inspiration along the way. The important point is to be ready for and open to those flashes of originality when they appear and make the most of them.

INKC: You were raised in New Orleans, spent time as ballet master for the Boston Ballet, associate artistic director for the Cincinnati Ballet, and now artistic director for the Kansas City Ballet. If you took a favorite food memory from each place, would it be gumbo, lobster roll, Cincinnati chili, burnt ends? Or?

Carney: Well, I also spent every summer growing up and into adulthood in Ogunquit, Maine, and would count that, too.

• Ogunquit, Maine – Fried clams and Goldenrod saltwater taffy

• New Orleans, Louisiana – Red beans and rice and bread pudding (New Orleans style with rum sauce!)

• Boston, Massachusetts – Legal seafood’s fish chowder

• Cincinnati, Ohio – Graeter’s ice cream

• Kansas City, Missouri – Christopher Elbow chocolates

INKC: What is your vision for Kansas City Ballet and how will it continue to play out in the 2022-23 season?

Carney: One of my greatest joys is to witness new generations of dancers grow into spectacular artists who have fulfilling careers. Careers that our audiences can enjoy and be transported by every time they come to the theater to witness a world-class production by KCB. As this season progresses, I am very excited and inspired to see how our artists take to the opportunities and challenges ahead in this broad-ranging season, my tenth as artistic director.

by Judith Fertig

MONET & FRIENDS ALIVE

AT STARLIGHT THEATRE

“ART IS ABOUT EMOTIONS. If art needs to be explained, it is no longer art,” proclaimed Pierre-Auguste Renoir, one of the best-known 19th-century Impressionist painters—and a good friend of Oscar-Claude Monet.

Beginning November 1 and running until December 31, the Nelson-Atkins Museum of Art joins Starlight Theatre to present a fully immersive way to feel art in Monet & Friends Alive. Stunning visuals are accompanied by a soundtrack of pe riod music, including works by Claude Debussy, Peter Ilyich Tchaikovsky, Maurice Ravel, and Jacques Offenbach. Anima tions simulate what it must have felt like to paint en plein air, capturing the breeze or the changing light. You’ll see works by Monet and 11 of his intimate circle of artist friends—Renoir, Camille Pissarro, Mary Cassatt, Edgar Degas, Paul Cezanne, and Berthe Morisot—coming to life.

“Color is my daylong obsession, joy, and torment,” Monet once reflected. Will you share his sentiments?

If you loved the recent Van Gogh experience, you will love this one, too.

For more information and tickets, visit kcstarlight.com.

SEASONED WELL

Whether it’s the holiday season or the spring season, now’s the time to plan for both: late-autumn bulb plantings for fabulous spring color next year, and with offerings of classic roofline, tree & shrub lighting, natural evergreen entries and seasonal container plantings, call now and we’ll install in time for you to flip the switch on Thanksgiving day.

WILLIAM RAINEY’S PENTIMENTOS EXHIBIT AT BLUE GALLERY

COME FOR THE ARTIST reception on November 3 or the next evening, a First Friday. In this exhibit, running through November 26, Kansas City artist William Rainey explores the technique of pentimento, in which the artist leaves a visible trace of an early painting beneath a layer or layers of paint on the canvas. Pentimento suggests the past, memories that pop through, the invisible made visible once again.

Says Rainey of his process, “I stand to paint, spray, scrape, rub, dribble, and dance around—to put whatever my subconscious feels like doing. I like big paintings for that reason. It is body in motion.” Adds Rainey, “I am a colorist as well. Color moves me and comes as close as I can to painting emotions on a canvas.”

Rainey’s acrylic on canvas works can be viewed at Blue Gallery and in corporate collections, including Shook, Hardy & Bacon; Data Systems International; Missouri Bank; and e Conafay Group in Washington, D.C.

For more information and to see more of his work, visit bluegalleryonline.com.

Jitter Bug by William Rainey.

Arts

by Judith Fertig

BEHIND CLOSED DOORS WITH KC CONTEMPORARY DANCE

FROM NOVEMBER 4 THROUGH 5 at Union Station, the family-friendly repertory concert Behind Closed Doors explores what happens away from the outward-looking eyes of the world: How we feel in our private lives. In novative dance movements express loneliness and comfort, isolation and togetherness.

In its 17th Fall Repertory Concert, KC Contemporary Dance continues to enrich the cultural landscape of Kansas City with modern/contemporary choreography, costuming, staging, and multimedia elements and technical design. The dance is riveting and electric, portraying the hidden story of human emotion.

With 14 dancers from around the country, KC Con temporary Dance is all about the continued experimenta tion of movement, led by the artistic director, Leigh Mur ray, and the association director, Katie Metzger.

Visit kccontemporarydance.org for tickets and per formance information.

OUR SONG, OUR STORY AT THE FOLLY THEATER

IN ANOTHER STELLAR Harriman-Jewell Series concert, a new generation of Black voices performs at the Folly The ater on November 20. Our Song, Our Story is an evening of music highlighting some of the best-known operatic arias, art songs, and spirituals, channeling musical greats such as Marian Anderson and Jessye Norman, who paved the way for African-American opera singers.

Multi-talented Damien Sneed—a pianist, organist, com poser, arranger, producer, and arts educator—has worked with jazz, classical, and pop greats, including Aretha Frank lin, Wynton Marsalis, Stevie Wonder, Diana Ross, Ashford & Simpson, Lawrence Brownlee, and many others. In this up-tempo concert, he directs two full-throttle operatic voic es—mezzo-soprano Raehann Bryce-Davis and soprano Ra ven McMillon—accompanied by a string quartet.

Says Wynton Marsalis about Damien Sneed, “In the real est sense, he uses his artistry to make our world a better place.”

Visit hjseries.org for ticket and performance information.

BY Susan Cannon

Classics Rule

something about this time of year that makes

pared-down style feel just right, with the chilly temps and calmer mood that fall brings. If you, too, feel that vibe, then take it from Vivienne Westwood who said it best, “Buy less. Choose well. Make it last. Go for quality, not

While that often translates to high-end luxury pieces, it’s not entirely about spending beaucoup bucks when searching for evergreen fashion. It’s yes to the investment coat, cozy, elevated knits, comfy shoes, timeless accessories, beautiful fabrications, good construction, chic simplicity, and a bit of tomboy style.

Manoogian,

Clairvaux (Hawthorne Plaza

with a sash belt) in pure zibeline cashmere by Max Mara, $3,190. Available at Halls (Crown Center).

Surprising quality for the price. Men’s Bryant Oxfords in faux leather by Goodfellow & Co., $35. Available at Target

Channeling Gloria Steinem Gesner aviator sunglasses in black, amber tortoise, gold, and julep by Barton Perreira, $675. Available at Barton Perreira (Crestwood Shops).

Timeless. Black South Sea pearl (8mm) stud earrings on 18k white-gold posts by Mikimoto, $1,420. Available at Meierotto Jewelers (North Kansas City).

Think Steve McQueen. The Starter Pilot Chronograph Watch by Alpina, $995. Available at Mazzarese (Parkway Plaza).

Walk on a cloud. Shearling-lined suede Boston clogs by Birkenstock, $170. Available at Madewell (Town Center Plaza).

Cool factor. Italian 14k gold chain-link bracelet (7mm) by Adina Reyter, $1,298. Available at Pendleton Jewelry by appointment (call 913-229-5357 or shop online at pendletonjewelry.com

BY Susan Cannon

Embracing Aging

Nothing’s better than being pampered with a relaxing facial treatment, knowing the look and health of our skin is being maintained while we de-stress. But can we ever get into the mindset that we actually grow more attractive with age? I think we can and should. Look at how body image in society is already changing. Lizzo is a prime example. With that said, good skincare maintenance is a luxury and when taken with a healthy outlook, it should be enough for our self-esteem. Sometimes, due to societal pressures, it’s easy to go too far. New technologies, clean, non-toxic products, and healthy perspectives by spa practitioners are plentiful in this city. Tammy Sciara, owner of e Grove Spa in the Brookside Shops maintains, “Your unique look is what makes you beautiful. Let’s embrace this! ere are so many treatments being o ered in the beauty industry today. You don’t need them all! Focus on the treatments that enhance your natural beauty, not change the way that you look. My goal with e Grove Spa is to help our generation be role models for the next generation in what it means to be grounded and embrace our natural beauty.” thegrovespa.com

Personally, I’m inspired by the strength of compelling women for their work and achievements, their individual character, personal style, and their “authentic” beauty. Many reveal aging characteristics condently, yet still take care of their skin.

When I attended the fashion shows in Europe for a few decades, I was equally fascinated by watching the iconic editors who surprisingly allowed themselves to age naturally, as I was with the young models on the runway. Particularly, the late editor-in-chief of Italian Vogue, Franca Sozzani, with her impeccable style, wavy blond hair, and, to me, gorgeous wrinkles all around her eyes. She provided inspiration and validation.

e enduringly talented English actress Charlotte Rampling has an unusual beauty that I nd has gotten more interesting with age.

Same with the brilliant, late documentary photographer/ lmmaker, Mary Ellen Mark, who possessed a very human, down-to-earth glamour and style.

en there’s my favorite, the Swedish/Italian model, actress, author, and now chicken and goat farmer, Isabella Rossellini. Her ethos about aging may change all our minds, especially as she has been the iconic Lancôme model through the decades, yet just naturally uses her charm, humor, and earnest expressiveness to bring out her beauty. I’m hooked on her Instagram feed of videos and her website, mamafarm.us.

Finally, author, lmmaker, and former actor, Justine Bateman, is also an inspiration for speaking out when promoting her 2021 book Faces, One Square Foot of Skin. She revealed her journey exploring the fears she had to face when nding online remarks that she looked “horrible” and “old” when she was only 40. Yet through her process, she came to terms with her face in a way I nd quite brave and cool, which is self-acceptance. To quote her, she wants us to know, “ ere is nothing wrong with your face!” Let’s all believe it and remember that our essence is what makes us beautiful to others.

Franca Sozzani

Charlotte Rampling

Isabella Rossellini

Mary Ellen Mark

Justine Bateman

BY Susan Cannon

Fear + Anxiety

We exist in a very complex world these days, with loads of stressors caused by unsettling events happening around us. e idea of an unknown future due to climate change, a divisive political landscape, the issues our kids face with social media pressures, among other struggles, such as grief, interpersonal relationships, work stress, and more—all impact our health. So, it’s probably not a stretch to say that most of us experience fear and anxiety on some real level, and it can be daunting to know where to turn.

With a specialty in cognitive behavioral therapy (CBT) for adults, families, teens, and children with anxiety, obsessive compulsive spectrum, emotion dysregulation, and other common mental-health problems, Chris Sexton, relocated in 2015 to Kansas City after receiving her PhD and MS from Columbia

University in New York City and working for a decade as a research scientist. She has a passion for providing evidence-based therapy that is compassionate and collaborative. Sexton uses principles of “cultural humility” as a foundation of her practice, comprised of lifelong learning, critical self-re ecting, and mitigating power imbalances with her patients. She asks us, “What have you given up in an attempt to control anxiety and other di cult emotions? Some people avoid the very things that give them purpose and connection, while others ‘white knuckle’ their way through the panic attacks and pain.” Her answer is to encourage treatment from the many professionals within the Kansas City metro area. She also recommends helpful books for all ages, and she o ers some websites and apps to turn to for aid in anxiety relief. ese can be found on her resource page at drchrissexton.com.

NEVER SAY THESE THINGS

JADE WU, a board-certi ed psychologist, has advice for how to communicate with loved ones who su er from anxiety.

Some phrases to avoid, even if you have the best intentions, are:

It’s no big deal, there isn’t anything to worry about. Instead, show empathy and communicate in a way that signals you hear them, even by matching their mood in your responses.

I’ve got problems too. While emotional support should go both ways, it can override what they are trying to express and be invalidating. Instead, be a good listener and either share your worries for another time or vent to another listener.

Just calm down. Instead, ask questions to show you’re interested in helping to seek solutions to the problem that’s causing their anxiety.

by Emily Park

Baby Blues

When you have a new baby on the way, it can get overwhelming fast when it seems like ev eryone you know—and even people you don’t know—are offering you advice about birthing and parenting.

That’s why Kate Porazzo, RN, MSN, program manager of Advent Health Shawnee Mission’s Birth Center, recommends deciding ahead of time whose input is most important to you.

“Set up your own ‘expert panel’ beforehand: people that you know you can trust and that you can bounce questions or concerns off—your OB, baby’s pediatrician, a trusted friend or family member with recent parenting experience,” she says. “For parents who are overwhelmed with where to start on childbirth and parenting prep, I would not re invent the wheel by starting on your own. I always suggest seeking out childbirth classes, newborn classes, support groups, and leaning on your medical care team.”

TURNING TO ADVENTHEALTH FOR THE ADVICE YOU NEED

Whether you have questions or concerns about giving birth, early parenting skills, or postpartum, AdventHealth has re sources available.

“Our childbirth prep courses are very popular, as is our newborn care course,” Porazzo says. “These provide the educa tion you need to prepare to give birth and care for your infant. For mothers who are planning to breastfeed, our course Breast feeding: Getting Off to a Good Start is very valuable as well.”

For first-time parents, Porazzo recom mends AdventHealth’s Five-Week Child birth Prep—a certified childbirth educator will cover labor and delivery, plus the new born care class, and a tour of the Advent Health Birth Center are part of this class’s curriculum. Meanwhile, if it’s been a few years since your last delivery, or you deliv ered by C-section the first time, Advent Health’s Childbirth Refresher and Vaginal Birth After Cesarean classes will be helpful.

Porazzo reminds new parents to never hesitate to ask for help or advice when it’s needed. AdventHealth’s Parent and Family Education Team is a great resource you can reach anytime by calling 913-676-7777 and selecting option two for more information.

NATURAL BIRTH, C-SECTIONS, AND BREASTFEEDING

The top two questions Porazzo hears from expecting parents are usu ally about birthing methods and breastfeeding.

“Labor and delivery can be unpredictable and even the best-laid plans might need to be adjusted as we go along,” she says. “That doesn’t mean that you failed, it means that you coped, adjusted, and recalibrat ed the plan. That’s exactly what we do in parenthood!”

For mothers planning natural childbirth—especially if you want to forego the epidural—Porazzo recommends learning as much as you can about coping and relaxation techniques before going into labor. Mean while, there are several reasons a C-section might be necessary: “There are reasons known beforehand—like if the baby is breech—and reasons that

ADVENTHEALTH’S KATE PORAZZO ON GEARING UP FOR ONE OF LIFE’S BIGGEST CHANGES

Expert Care for a Woman’s Whole Life

We’re moving women’s care forward in Kansas City by delivering a comprehensive network of services for every stage of life. From minimally invasive heart surgeries and innovative cancer treatments to personalized OB care including a level III NICU, we’re here for you every step of the way. It’s all designed to help you feel whole for your whole life. Learn more at WomensCareKC.com.

Women’s Health IN

presented by AdventHealth

become apparent as labor progresses, such as the infant’s heart rate not responding well to labor. Your OB can provide more information as your pregnancy progresses and can give medical guidance about your expected mode of delivery,” she says.

Have questions about breastfeeding? The breastfeeding experience is different for everyone, and a lactation consultant can help you get started.

“Whether breastfed or formula fed, the infant and mother are going to share an incredible bond,” Porazzo says. “Formula is a remarkable invention that has saved countless babies’ lives. At the same time, we do know that breastmilk is the optimal food for infants. It reduces the infant’s risk of SIDS, asthma, obesity, infections, type 1 diabetes, and more. For the mother, breastfeeding reduces the risk of breast cancer, uterine cancer, type 2 diabetes, and high blood pressure.”

There are many benefits to breastfeeding. If you’re having difficulties, Porazzo recommends reaching out to a lactation consultant for help.

HELP FOR THE WHOLE FAMILY

When preparing for a new child, a lot of the focus is on the new baby and the mother—understandably so!—but AdventHealth also recog nizes that becoming a father is a big change.

“Fathers are sometimes overlooked, they feel guilty about asking for help when their partner and the baby still require so much care, or they don’t know that dads can develop postpartum depression

and anxiety disorders too,” Po razzo says. “One in ten fathers gets postpartum depression, and up to 18 percent develop a clinically significant anxiety disorder. At AdventHealth, our Behavioral Health team is here to help: call 913-789-3218 to speak with the team today.”

Postpartum Support Inter national (postpartum.net) is an other great resource for the whole family adapting to postpartum life. AdventHealth’s ParentCare is also a great resource for the whole family. “In the KC area, AdventHealth is often the first hospital people think of when having a baby, but we can also be your go-to for your entire journey as a parent, and even as you transition to being a grandparent,” Porazzo says. “On the ParentCare Hub, there are links to postpartum emotional support, breastfeeding support, the Britain Development Center, the ParentCare Facebook page, parenting groups and classes, and more. There is also a link to the comprehensive Behavior Checker to get up-to-date information and a plan to deal with difficulties such as biting, toilet training, dealing with bullying, etc.”

Kate Porazzo, RN, MSN, program manager of AdventHealth Shawnee Mission’s Birth Center

We

BY Patricia O’Dell

Tradition

STEPHEN SILLS’S NEW BOOK IS STEEPED IN HISTORY AND FORWARD THINKING

Those of us who cannot stay away from design inspiration still turn to books as well as sites and feeds.

Often, it occurs to me that it’s unlikely that I will reference an Instagram post—or worse, a reel—that inspired me to reimagine a room, though books have done that for years. I can still recount—and often open to the page—a photo from a book that inspired a room in my home.

Dwellings, Stephen Sills’s and James Huniford’s book on design and living, was published in 2003. While it’s been on my shelf, dog-eared

and bookmarked for nearly 20 years, it’s as fresh to me today as it was as I was making a home for my young family. ough I don’t tire of it, Sills’s eponymous new book provides plenty of inspiration through the text by David Netto (also a design crush), the forward by Tina Turner (I mean, really, can you imagine), and a conversation with Martha Stewart.

His classically based designs include antique English furniture, modern furniture and always, always, intriguing art. e balance of his rooms and the drape of his curtains are the types of details that keep me awake at night.

LIGHT ME UP

EARLY SUNSETS SHOULDN’T DETRACT FROM FUN

AS WE INSIST on gathering around outside res (it must be in the hard drive) and light candles to celebrate holidays and occasions (as well as just to help us see when the sun sets much too early), striking a match is often a must.

Growing Days Home by Tamara Day in e Shops of Prairie Village carries safety matches in tubes that won’t make you cringe to leave in sight of guests. In decorative containers with three di erent designs that resemble ferns, palmetto leaves, and feathers, they are easy on the eye inside or out. Want to take one to a friend as a hostess gift? row in the gold-tone candle snu er and the wick trimmer. shop.tamaraday.com

Safety matches in leaf-print containers, available in three prints for $5 each.

Candle snuffer,

Candle wick trimmer, $15.

BY Patricia O’Dell

Celebrate Your Hostess with the Mostess

IF YOU SHUN HOSTING RESPONSIBILITIES, APPRECIATE THOSE WHO DON’T

Let’s face it, not everyone likes to invite, clean, prep, host, and clean again. Many of us who don’t really appreciate those who do. And while sending good energy into the world is something, taking a cheerful and thoughtful gift goes a long way to the person who, well, went a long way to host an event. As your host or hostess goes the extra mile for you, perhaps you could put a little more e ort into your hostess gift than giving them the bottle of wine you received for your birthday.

e Upper Crust Pie Bakery in downtown Overland Park stocks kitchen essentials (okay, maybe not everyone thinks a leather wrap bottle is essential, but I do) that would put a smile on any host or hostess’s lips. uppercrustpiebakery.com

Leather wrapped bottle, $17.

Mustard cotton-knit dish cloths, $18 for a set of 3.

Teak salt cellar, $30.

Oven-safe enamelware tray, $30.25.

REST AND RELAXATION

FIGHT THE HUSTLE AND BUSTLE WITH A MEDITATION BUNDLE

I AM CONVINCED that gathering the people who mean the most to you is important, but it can consume a lot of energy. Smudging rituals are traditionally a ceremony for cleansing the soul of negative energy. Hand & Land (next door to Billie’s Grocery on Gillham) o ers smudge bowls that are hand thrown. is means they are as unique as your anxiety about Aunt Clara’s judgements, or your sibling’s inability to be less than 45 minutes late. handandland.com

bowl, $21. Bundle of wild white sage, $8.

The last two months of the year are a natu ral time to reflect and also plan. What’s on your horizon for 2023? If a top-to-bottom refresh of your kitchen and/or bathroom is on the list, this is an ideal time to not only envision what you want, but also who can best make your dream space a reality. Read on for three reasons that per son is Karin Ross, owner of Karin Ross Designs.

By Katy Schamberger PRESENTED BY

3 REASONS TO TRUST KARIN ROSS WITH YOUR HOME REMODEL

1DESIGN-BUILD EXPERTISE IN ONE TEAM. From the initial creative concept to installing the final finishing detail, Ross and her team bring the full scope of de sign-build services to every project.

That means you’ll see a difference in her prices compared to other types of contractors; that is, until you dig more deeply and understand the scope of the value that Ross delivers on each and every client investment.

“You can expect that there will be items I incorporate into your remodel that are only yours, exclusive to you and your fami ly,” Ross says. “The work that we do is about so much more than freshening up a space. Instead, it’s creating from scratch a place that’s going to put a smile on your face every day.”

2EXCLUSIVE ACCESS TO EUROPEAN PRODUCT LINES. Ross recently confirmed some exciting news: in the coming weeks, she’ll be bringing two European product lines to Kansas City that are exclusive to her. And these two lines are just the start, part of Ross’s ongoing commitment to honoring her eastern European heritage and the exemplary creations that originate there.

“These new products support our creative vision, and this is just the beginning,” Ross says. “I’m excited to see how these products will add a sophisticated flair to the kitchens and the bathrooms that we reimagine.”

A DIFFERENT KIND OF REMODELING. The last two years have shown us all the importance of home not just as a shelter, but as a haven—an inviting respite from that hectic thing called life. As people spend more time at home, they find increased comfort and enjoyment

from daily rituals, something Ross often hears from clients.

“People have told me, ‘I used to go to restaurants all the time, but there’s something about cooking at home. We enjoy it more and we really want to make the kitchen a space that feels like it’s ours,’” she says.

It’s just as important for Ross to understand how each client wants to feel in their remodeled spaces as it is to have a clear pic ture of how the space should function and what it should look like.

“Even products are changing—I’m seeing more experiential textures that give you a sensation or a feeling each time you en counter them,” Ross says. “If you want an experience, a transfor mative piece, or element that puts a smile on your face each day when you wake up, we are your people. We specialize in the art and execution of a different kind of remodeling.”

That’s one of the reasons Ross has an affinity for projects that include a powder room, the ideal space in which to experiment and truly push the bounds of creativity.

“One idea for a powder room is to use wood embedded with leather and metal pieces—it looks striking and it also delivers a tactile experience each time you’re in the room,” she says.

No matter the specifics of your remodeling project, you can expect a consistent result when you work with Ross.

“We envision and create spaces that evoke emotions and reac tions,” she says. “Then, you feel more deeply attached to your home.”

SURROUND YOURSELF WITH HOLIDAY

AS YOU WALK THROUGH THE FESTIVAL OF TREES SILENT AUCTION. BID ON STUNNING TREES, WREATHS, AND MORE WITH PROCEEDS BENEFITING:

LOOKING FOR THAT ONE-OFA-KIND FIND? SHOP SMALL BUSINESS

SUPPORT HAND CRAFTED TALENTED ARTISANS AS

WANDER THROUGH OUR SELECTION OF ARTISAN EXHIBITORS

Rashida Phillips IN CONVERSATION WITH

words by Cindy Hoedel photo by Jacquey Valentine

She brings a middle child’s keen observation and adaptability to the task of unlocking the full po tential of Kansas City’s American Jazz Museum. Rashida Phillips, who grew up in St. Louis, earned a bachelor’s in English Lit at Oberlin College and a master’s in jazz history at Rutgers, is unencumbered by the reserve that makes it hard for native Kansas Citians to toot their own horn. Phillips worked in the arts in Chicago for 16 years before accepting the execu tive directorship of the Jazz Museum. She lives in the historic Northeast with her two daughters, ages 14 and 16, who attend Lincoln College Preparatory Academy, and two French bulldogs. In an upbeat phone call with IN Kansas City, she shared what she thinks it will take for Kansas City to harness its globally significant jazz heritage.

You’ve had a high-octane career. What do you do outside of work to recharge?

I love to travel to foreign lands. I’m a big foodie, which means I love all of the eats from all of those cultures. I love the music and the arts, so I really dig in to get the most localized, authentic experience that I can. That’s what I do when I’m home, too. I’m just a geek about the arts. I love theaters and museums and parks.

Do you have any travel on the horizon?

I am hoping and praying I can get to Guadeloupe. My first college roommate at Oberlin College, who was kind of a language nerd, mar ried someone from Guadeloupe and she decided to move there to teach at a secondary school and she said, “Come down and visit us.” How fun is that, to go visit friends and get a little bit of that island culture with a French twist?

Why did you choose to live in the historic Northeast?

I love the culture and the mix of people. It’s always exciting because

there are so many different ethnic groups there, and I’m close to the Kansas City Museum, which is beautiful.

You were raised in St. Louis. What neighborhood did you live in? University City.

What was it like growing up there?

There was a mix of folks. You got kind of the hippie-bohemian life of the Loop, which has all the shops and eateries, which I loved. They have a great library there. I took music lessons—piano and clarinet—at one of the art and music schools in the area, which was great. U City had a real neighborhood feel with folks down the street that you would check in with who would look out for you until the lights came on.

What kind of a kid were you?

I was a good child. I’m one of three, the middle kid. I was the only girl, so I guess I got a little spoiled. I just followed the rules because I knew I could get what I needed if I did. Even if I wanted to do things outside of the rules, I had been so well-behaved my parents would go, “Why not?” as a kind of reward.

When did jazz grab your heart?

When I was a junior in high school I had a jazz role in The 1940s Radio Hour, so I got to study up on all this old-timey, ’40s music. And, oh my gosh, all these great stories and all these great melodies—that was it for me. It was one of those moments in life where the world just opens up.

Why do you think jazz speaks to you more than other genres?

I’m an English Lit major, so I love literature and reading. With jazz, there is such a cadence and a storyline to a lot of the melodies. It’s not as if modern music doesn’t have character or reasoning behind it, but those old songs are so thoughtful. Many of them came from musicals, so there was some kind of action related to it, or some lament. There was drama

In the Walden’s foyer, the scale of the decorations matches the scale of the space. Opposite, left: The music room features both classic (the wreaths) and whimsical (the papier mache tree) holiday decor. Oppo site, right: A bold red feather tree reaches for the ceiling.

‘Tis the Season

SEVENTY YEARS OF A KANSAS CITY TRADITION

SOON IT WILL once again be time for the Kappa Kappa Gamma Holiday Homes Tour. And our gift to you is an insider’s look at these fabulous homes from the 2021 tour, decked out in holiday finery by some of Kansas City’s most creative floral designers. Last year’s tour represented 70 years of a classic Kansas City holiday tradition, which was especially appreciated after the cancellation of the 2020 tour because of the pandemic. Enjoy these memories from last year, and plan on joining the tour again this year to visit four more magnificent homes celebrating the holidays.

About the Tour

Since 1951, the Kappa Kappa Gamma Holiday Homes Tour has transported us to a winter wonderland where all is merry and bright. This year, from December 7 through 8, Kansas City’s top florists and designers will show us how to put a little holiday spirit in every room. kappahomestour.com

Ring in the New

Florist Craig Sole of Craig Sole Designs was delighted to prepare Chasitie and Mike Walden’s new home for the Kappa Kappa Gamma Holiday Homes Tour. He had worked with Chasitie and her family before and admired the hand-painted wallpaper in the living room of their new home. He thought it was important that the decoration didn’t fight the décor.

“We kept color out of the tree and the decorations in the hall, and relied on silver, gold, and some sparkle,” Sole says.

The bold pink music room was complete with green wreaths as well, but Sole and Walden turned up the heat in the kitchen.

“We elevated the red feather tree with a clear truffle bowl, which we turned upside down. It places the tree at just the right spot within the clear pendants.”

The red wreath in the window just beyond provides the perfect punctuation. craigsoledesigns.com

Green and Serene

ild Hill Flowers and Events in Spring Hill, Kansas, is a go-to resource for events and weddings. While owner Jenni Koch is comfortable and confident in creating wedding bouquets with bold colors, she chose a palette heavy on evergreen and neutrals for the home of Janet and Gary Hall.

The crisp, white woodwork of the front hall received an exuberant garland of evergreens. If ever there was an argument for garland of fresh greens over artificial, this is it. A tablescape of classic tabletop trees and

gleaming votives sets the mood.

In the family room, Koch used fresh garland on the fireplace and wreaths on the windows but introduced the classic Christmas dash of red with stockings by the fire and ornaments on the tree. A tree in another part of the house takes red a little further with striped ball ornaments and a spirited tree topper. A spritely elf is on hand to assist with decoration. The striped packages wrapped up with string express homespun comfort that balances excess with restraint. wildhillfl owers.com

The Hall’s breakfast room is lush with greenery, including a crown of interwoven evergreens and eucalyptus on the chandelier.

Above: Bold pops of red in the stockings and the Christmas ornaments punch up this neutral space. Below left: A collection of metallic-hued trees is displayed on a console table by the open staircase. Below right: Giant red lollipops mingle with more traditional Christmas tree decor, including striped ornaments and candy canes.

In John Schuppan’s dining room, the fresh white roses and orchids in the centerpiece are accented with blue details that pick up the blue hues throughout the space.

Second Time is a Charm

John Schuppan is a regular client of Studio Dan Meiners, and last year he generously offered his home for the second time to the Kappa Kappa Gamma Holiday Homes Tour. While his Tudor home is stately, Schuppan is not stiff or formal. Completely trusting the Meiners team, he left the design to them.

“John has such a laid-back demeanor,” Rory Welsh of Studio Dan Meiners says. “He let us have full design freedom.”

The Meiners’s team focused on making sure that each room has its own feel, so the house is rich in inspiration. In addition, they rely on a lot of Christmas trees.

“People go on the tour to be inspired and get ideas for their own home,” Welsh says. “And we want to deliver. We like to use design ideas that people will talk about, such as deer heads hanging from sconces or penguins in wreaths.” danmeiners.com

Above: A riot of color and whimsy envelops the kitchen/ family room, including a trio of intertwined gilt branches. Left: The blue, teal, and gold ornaments clustered on the main Christmas tree in the living room continue across the fireplace garland.

Pie, pie, me oh my, Nothing tastes better, wet, salty, and dry, all at once—oh, well it’s pie.

Apple and pumpkin and mince and black bottom, I’ll come to your place every day if you’ve got ’em. Pie, me oh my, I love pie.

Pie Song written by Randy Newman

Pie Party

In Nora Ephron’s 1996 movie, Mi chael, actress Andie MacDowell’s character, Dorothy, sings the “pie song,” at the request of Michael the Archangel, played by John Travolta, and just like that, one of the most popular earworms about pie was born.

Pie deserves its own theme song. It isn’t finicky like cake, which can be either too dry or too dense and easily overwhelmed by frost ing. Pie by comparison is light, with the crust being the sweet and salty delivery vehicle that holds the delicious filling until you can get a bite into your mouth.

There is something that feels simultane ously limitless and extremely grounded about pie. A humble crust made from simple ingre dients can be filled with a meaty, savory filling just as successfully as it can be filled with sweet fruit or custardy filling. The crust is equally versatile, made from cookies, crackers, or flaky pastry made from whatever flour and animal fat you have on hand.

It also helps us identify who we are, where we live and what we grow. Atlantic beach pie with its saltine crust and creamy lemon filling is popular in the summer on the East Coast where it was invented, but here in our neck of the woods, you’d be more apt to find a goose berry, pawpaw, persimmon, or a black-walnut

Karo pie. A seasonal food class could be taught simply based on what we fill our pie crust with throughout the year.

Pie can also help us mark the passing of time. January’s chill may call for a savory chicken pot pie but come Valentine’s Day we may want to treat ourselves and loved ones to a decadent chocolate pie. In the summer, we welcome fresh fruit pies like berry and peach, or we may crave cool, creamy icebox pies, in cluding lemon, Key lime, banana, or coconut cream, to beat the summer heat.

However, toward the end of the year, many people look forward to seeing the abundant selection of pies on the table. That is when pe can, apple, pumpkin, and sweet potato pies are all proudly put on display.

Pie is both abundant, as it shows up at all our favorite holiday harvest feasts in the fall, and frugal, when a chess (formerly known as vinegar) pie can be made from four ingredients any home cook would have on hand. Pie has taught us that it isn’t fancy. Pie is for everyone.

There is a limitless number of bakeries and cottage bakers that you can order your pie from this year. Here are the ten we are craving as pie’s high season approaches.

words by Jenny Vergara

Butterscotch

ASHLEIGH’S BAKE SHOP

As a one-woman show, Ashleigh Luna will start taking holiday pie orders beginning November 2 at 10 a.m., but once she fills her cov eted pie placeholders, (which happens in only a few hours) she and her dad, who is her baking buddy, are done. This time of year, it is first come, first served at Ashleigh’s Bake Shop. There is a long list of favorite fruit-filled pies on Ashleigh’s Bake Shop menu, but don’t sleep on her cream pies, especially her butterscotch topped with real whipped cream. Pick up is conveniently located inside Pryde’s in Westport. ashleighsbakeshop.com

Apple Thyme

HEIRLOOM BAKERY & HEARTH

As owners of the enchanting East Brookside neighborhood bakery, Heirloom, Scott and Kate Meinke always offer a nice roster of hol iday pies to choose from, each with their signature sweet and savory twist. In addition to ordering pastries, cookies, quick breads, and dinner rolls for your holiday dinner table here, try adding one of their homey apple thyme pies with a traditional buttery lattice crust to your shopping cart and leave the baking in the hands of profes sionals this year. heirloomkc.com

Brown Sugar Buttermilk Pie

THE UPPER CRUST PIE BAKERY

After 16 years making pies, and only pies, at The Upper Crust Pie Bakery, sisters Jan Knobel and Elaine Van Buskirk have earned a stellar reputation for delivering delicious pies, made by hand, every year at the holidays. They will start taking orders on November 1 at their cute downtown Overland Park storefront, with a long list of favorites, such as pumpkin, apple, and pecan, in addition to unique Southern specialties, including brown-sugar buttermilk pie. So simple, yet so rich. Treat yourself. uppercrustpiebakery.com

Pumpkin

THE LITTLEST BAKE SHOP

From her colorful storefront with a walk-up window located just a few doors down from Earl’s Premier in Brookside, Littlest Bakeshop owner and baker, Iris Green, makes tender and flavorful vegan and gluten-free baked goods that look delicious and taste incredible, while also allowing every single member of your family the opportunity to enjoy a seasonal slice of pie regardless of how or what they choose to eat. Known for her decadent decorated cupcakes, seasonal cakes, and cookies, her traditional pumpkin pie has just the right amount of warming spices and is big on pumpkin flavor. If you are a pumpkin-spice person, this pie is for you. littlestbakeshop.com

Bourbon Pecan

DOLCE BAKERY

Not only can Erin Brown and her team supply you with your favorite pastries and baked goods for your next party, they can host it too. The Space by Dolce Bakery has opened in the retail spot next door to this popular Prairie Village bakery. It is a private-party room you can rent to host any occasion—professional or personal. For the holidays, now is the time to order cookies for your office party, cinnamon rolls for your visiting family, and her popular bourbon pecan pie—made with local pecans and Tom’s Town bourbon—for your holiday meal. dolcebakes.com

MoKan Pie

RYE

Megan Garrelts and her talented pastry team at Rye know that the holidays mean pie, and they stand ready to take your pie preorders online from their website right up until November 19. Choose from pumpkin, apple, and banana cream, or for pecan pie lovers, there is her MoKan pie—a combination of pecans and walnuts that bake on top of a comforting sweet, sticky filling made from real butter and sugar. It is like a traditional pecan pie evolved to another, more complex and compelling level. It’s time to level up. ryekc.com

French Silk

BLOOM BAKING COMPANY

Located in the heart of the City Market, Bloom Baking Co. is offering pies, cakes, and hot rolls to make your holiday meal picture-perfect. Choose from traditional pecan or pumpkin pies or mix it up and order a pumpkin roll with cream-cheese filling. For those looking for some thing a little less traditional, go with a beloved classic, the French silk pie. Neither a product of France, nor made of silk, this chocolate pie still charms with its signature creamy chocolate mousse filling that’s as light as air. Chocolate lovers, this is your pie to try. bloombakingco.com

Black Bottom Banana Cream

YUM, A BOUTIQUE BAKERY

An Zebley’s pastel-hued pastry spot is located only a few blocks off Main Street, in the strip of storefronts known as the Walnut Place Shops, right next to the H&R Block Artspace at the Kansas City Art Institute. Her woman-owned bakery has been serving slices of pie for months, in addition to a host of other delicious cookies, cakes, and bars. Now she is taking whole pie orders, made “small batch, from scratch.”

Choose from pumpkin, peanut butter, chocolate cream, or her black bottom banana cream that features a thick layer of dark chocolate she pours on the crust before the banana cream filling is added. It adds a touch of chocolate to every bite. yumkansascity.com

Cherry Amaretto

PIE GODDESS

She had always loved baking, but during the pandemic Kristin Brumm started making pies with very detailed, ornate crust designs that go far beyond a few slits in a top crust or a classic basket weave. Her visual pie art began garnering a lot of online attention, and soon she was selling her creations under the name Pie Goddess, made in her home as part of her cottage baking business. She sells her creations as special orders right from her website, with new and exciting flavors this time of year. Look for her cherry amaretto pie that highlights the classic pairing of cherry with almond flavoring. piegoddess.com

Sweet Potato Pie

NIECIE’S RESTAURANT

You don’t have to wait until the holidays roll around to enjoy a slice of sweet potato pie at Denise Ward’s neighborhood soul-food spot, Nie cie’s Restaurant, because it is available all year round on her menu. For 37 years, Ward has been cooking up comforting classics, such as fried chicken, channel catfish, meatloaf, beef oxtail, and pork neck bones, along with sides, including greens, macaroni and cheese, black-eyed peas, and green beans. For those who need something sweet to end their meal, her signature sweet potato pie keeps fans coming back for another food hug from home. nieciesrestaurant.com

Our Man in Paris

INTERIOR DESIGNER DAVID JIMENEZ FASHIONS A CHIC PARISIAN PIED-À-TERRE FILLED WITH MEMORIES OF HIS TIME IN KANSAS CITY

words by Judith Fertig home photos by Xavier Bejot

‘‘Ifell in love with Paris early on,” says designer Da vid Jimenez.

“There is a romance about the city. I love get ting lost in the winding streets of the neighbor hoods like the Marais, Saint-Germain-des-Prés. Strolling in the parks. Watching the world go by at a sidewalk café. The quality of life there just nurtures your soul.”

He was first charmed by the City of Light as a student. Later, every year around his July birthday, the New York City native would return to Paris to soak it all in. “It became harder and harder to leave,” he admits.

But leave he did. His career in visual merchandising took him to Kansas City for eight years, then to San Francisco. Along the way, he has worked for Williams Sonoma, Hallmark, Pottery Barn, and Res

A gallery wall in the salon is filled with art, including sever al S. Holinko charcoals from Christopher Filley antiques.

The French gilt Art Deco screen is from Modern Love.

Opposite: Jimenez at home working on a future project.

Photo by Gaëtan Chekaiban.

Above: Tucked under the mezzanine, a custom library displays his favorite art and design books. The leather Chesterfield sofa is the perfect place to perch. Opposite: Jimenez scored the silver leather Louis XV chair at Prize Home + Garden in Kansas City. When he got it home and flipped the chair over, he found a John Saladino signature. (Saladino is an interna tionally known designer originally from Kansas City.)

toration Hardware. His interior design for clients around the world has been featured in House Beautiful, Traditional Home, Veranda, Ar chitectural Digest, and this magazine.

Living in Paris seemed like a pipe dream until the perfect job op portunity presented itself. And he jumped.

Jimenez’s first Parisian apartment, in a 19th-century building on Avenue Marceau near the Champs-Élysées, was grand in scale, with 18-foot ornamented ceilings, herringbone floors, and hand-carved marble fireplaces. But after a while, Jimenez realized he missed the charm of an old neighborhood.

So when a 17th-century apartment became available in one of the most ancient parts of Paris—the Île Saint-Louis, a 27-acre island in the River Seine with an incredible view of the 12th-century Notre-Dame

de Paris—he happily exchanged grande for comfortable. “It’s poetry,” he says simply. “Luminous and warm. The building is on the grounds of a former royal jeu de paume or tennis court. Double-height ceilings in corporate a mezzanine. Two windows face the quiet street. There’s a village-y quality to it. I walk home and it’s a different story every day. An accordion player on the corner. People sitting at cafes outside.”

“I have gotten to know my neighbors—the florist, Berthillon for cacao sorbet, the chocolatier, the wine merchant, the woman who sold me the Chesterfield sofa,” he says.

Jimenez added his own American practicality to the mix. The small kitchen may feature easy-maintenance stainless-steel counters and hidden storage for a washer and dryer, but it also holds copper pots from the legendary shop Dehillerin, as well as Ruffoni cook

Left and Opposite: Jimenez packs a lot of use into his diminutive kitchen, including French copper pots, plenty of crystal and china for entertaining, and art, such as the Paulina Everett sketch (seen at left) that he pur chased at the late, lamented Mission Road Antiques.

ware from Williams Sonoma. “They’re jewelry on the wall,” says Jimenez.

In the bedroom on the mezzanine level, Jimenez carved out dressing room space and a bed cloaked in his signature neutrals of black, white, and camel.

In the main living area, he installed book shelves custom-made to the measurements of the Chesterfield and painted them peacock bluegreen. The design books do triple duty—as refer ences for work, light reading, and perches (on the coffee table from a Paris flea market) for silver trays of canapés he whips up in the tidy kitchen to serve with Champagne when he entertains in the style of a saloniste

Some of that love came from Kansas City. In the salon, framed charcoal drawings from Christo pher Filley Antiques, a terracotta bust on a pedestal from the late Wayne Farmer, the vintage folding screen from Modern Love, and a French commode from Barbara Farmer of Parrin & Co. are all per fectly at home.

But that’s the way of Parisian design, insists Jimenez. “It’s personal and collected; a mix of old and new, light and dark, shiny and worn. It’s about making a room feel collected over time. Layered. And loved.”

“Every time I look around my apartment, I’m touched by memories of Kansas City.” Jimenez still can’t get over the warm welcome he received when he moved into his former home in Hyde Park, when several neighbors brought chilled Cham pagne and plates of home-baked cookies. “I feel so gratified and so blessed to have lived in Kansas City. It changed me in the most positive of ways. People are so generous and open-hearted.”

He may have brought French furniture pur chased in Kansas City back to its homeland. He may speak French with an American accent. He may still combine American efficiency with French je ne sais quoi, but the apartment in the Île

Left, top: In the bathroom, an antique gilt mirror contrasts with modern photography. Left, bottom: A single fresh peony stem is displayed in a footed opaline vase that Jimenez discovered at Parrin and Co., Barbara Farmer’s 45th and State Line antique shop. Opposite: Luxe drapes in a Ralph Lauren silk fabric cocoon the bed that’s located on the mezzanine overlooking the salon.

Saint-Louis is where it all works.

“I now have a foot in Paris—a true pied-à-terre,” he says. Paris is where he can take us, at least in spirit, courtesy of his new book Parisian by Design: Interiors by David Jimenez. And Kansas City welcomes him back to celebrate it.

Buy the Book

MEET THE DESIGNER

JIMENEZ’S new book, Parisian by Design: Interiors by David Jimenez, is a love letter to Paris. Authored by Diane Dorrans Saeks (whom he met at a cocktail party in Paris) and published by Rizzoli, it features all-new photography of his design projects, while the second half of the book is his guide to the best Parisian design sources, including artisans, florists, antiquaries, and flea markets.

He will be in Kansas City on Friday, November 11 for a conversation with Vivien Jennings and book signing. The multimedia event will be held at Unity Temple on the Plaza at 7 p.m. For tickets, visit rainydaybooks.com

Top to bottom: Parisian by Design: Interiors by David Jimenez, written by Diane Dorrans Sacks and published by Rizzoli. Three must-see shopping destinations in Paris: Astier de Villatte, Marche Puces, Oz Garden.

to the lyrics, and it just transported me into a mood, into a feeling.

You’ve lived as an adult in New York, Chicago, and Kansas City. What kind of experience has that been?

For me it was a reverse migration. New York is often seen as the pin nacle destination for many artists, especially jazz artists. So, starting at the end and working my way back to the beginning was important. Working backwards from New York to Chicago, which is such a vibrant city, was fantastic. And something about that lake really sets the mood.

How would you describe the jazz scene there?

Chicago always felt great to me because it was a balance between the East Coast and the deeper Midwest. It had enough energy, enough vi brancy and more people than St. Louis or Kansas City. So, you would have more jam sessions and more of these venues where people would experiment. There was a lot of experimentation going on. Not just peo ple jamming with each other, but really pushing outside of boundaries. Things like the Art Ensemble of Chicago created an interesting texture of jazz music that was informed by visual arts and dance. There was always collaboration across all the genres.

‘‘

What appeal did Kansas City hold?

Kansas City was always on the map for me. Coming back to Kansas City, you get a little bit more traditionalist. Not in the sense that it’s old or been-there-done-that, but you get the core, that original push into the modern sound.

I love listening to Charlie Parker and Jay McShann and all of those core people here on the scene, they were striking that match. They took the swing sound, which was so vibrant in dance, and moved it into bebop, which freed it up in different ways. Then Chicago took that and made it even—I don’t want to say stranger, but pushed it even further.

The beauty of the Kansas City sound is that it’s so grounded and

The blues is so influential here. The blues is influential in

too,

it’s a homegrown blues. With folks like Parker or

music.

here

The beauty of the Kansas City sound is that it’s so grounded and so rooted. The blues is so influential here.”

What do you think it’s going to take to get the American Jazz Museum the kind of national recognition it deserves but that has eluded it?

Kansas City is kind of this place where there’s a little bit of a secret to what’s happening. It’s kind of this enclosed space. But it’s magical. And so, I think Kansas City needs to release itself a little bit. Meaning not be so fearful of change or of modern takeovers, for lack of a better word.

Folks come here from around the world and around the country. They are here, they are poised, and they know our story in terms of jazz. They know who Charlie Parker is in Tokyo. So, they show up with an expectation of a vibrant scene, but it’s gotten a little quiet. And some times I think it’s gotten a little quiet because people want to keep it quiet. They don’t want to be overrun and overpopulated. But they’ve got to realize that this export of jazz was a game-changer across the world. Jazz has become an international treasure.

It’s hard for us to wrap our arms around it because it’s not the ’20s through the ’40s anymore. It’s not every other building having music blaring out the door. It’s not playing and jamming at all hours. But there’s something here about the history that’s here to stay. We’ve got to continue to revive it, to unearth it, to move it forward and to really celebrate it for what it is, which is a world phenomenon.

When you lived in Chicago you performed at jazz venues there.

Have you performed in Kansas City?

I did a set in the Blue Room last year, and I sang at the Kaw Festival on the river. So, there have been quiet performances. I was always into bou tique performances, even in Chicago, because I felt like these were spac es where people would do deep listening. Sometimes the profound lyrics that I love require a deeper ear. I don’t have the time to gig regularly un fortunately, but every performance has been so special. I spend so much time really cultivating and curating the pieces that I sing, whether they are original pieces or whether they are on a theme or there’s something I’m trying to capture about the season.

What do you love about being on stage?

It’s transcendent. In the movie Soul, there was a moment where the main character drifted out of his body and was having an experience where he was playing music but visiting family and doing other things in this dream state. That’s what it’s like on stage. It’s not as if you forget about an audience or forget about the band, but there’s a moment where I feel like I’m floating. It’s euphoric.

What music do you listen to when you’re not working?

With teenagers, I listen to a lot of popular music, [laughs] which is good, because it keeps me real. My kids also appreciate and love jazz. They’ll sing Summertime, or they’ll sing my original songs. And we’ll also turn on the radio and listen to somebody like Lucky Daye, an R&B singer who’s really lyrical and expressive. And people like Somi, an African jazz new music artist who has a beautiful sound. My youngest daughter is really into Tyler, the Creator and Kendrick La mar. These are rap artists, but their work is so intricate and interesting that I can’t help but be a fan.

Interview condensed and minimally edited for clarity.

MUSIC

Family Series Concert Magic Circle Mimes: The Listener

Sunday, Nov. 6 at 2 p.m.

GONZALO FARIAS DAVID T. BEALS III

ASSOCIATE CONDUCTOR

Your KC Symphony musicians have prepared a wonderful program of music but find their efforts complicated by the unexpected participation of two audience members. They climb onto the stage, dance, play instruments, swipe hats and bows and more. You’ll hear John Williams movie music, selections from Benjamin Britten’s A Young Person’s Guide to the Orchestra, Tchaikovsky’s Swan Lake, Bizet’s Carmen and more. Tickets start at $29 for adults and $12 for children.

Special Presentation

Rufus Wainwright with the Kansas City Symphony

Saturday, Nov. 12 at 8 p.m.

GONZALO FARIAS DAVID T. BEALS III ASSOCIATE CONDUCTOR

Rufus Wainwright’s music is larger than pop. It is symphonic. Enjoy lush orchestral arrangements of classics such as “Going to a Town” and “Oh What a World” as well as solo renditions of new material and covers. This concert will take you on an emotional, uplifting and entertaining journey with one of the great and most original singersongwriters and composers of our time. Tickets start at $40.

Free Happy Hour concert on Wednesday, Nov. 16 at 6 p.m.

Classical Concert

with

Concerto

Friday & Saturday, Nov. 25-26 at 8 p.m. Sunday, Nov. 27 at 2 p.m.

AZIZ

SMETANA

PROKOFIEV

DVO

A program that’s sparkling and

from $25.

The

Friday, Dec.

at

Friday & Saturday, Dec. 9-10 at 8 p.m. Sunday, Dec. 11 at 2 p.m.

Thursday & Friday, Dec. 15-16 at 7 p.m. Saturday, Dec. 17 at 1 p.m. and 7 p.m. Sunday, Dec. 18 at 2 p.m.

Elf

In Concert

Wednesday, Thursday & Friday, Dec. 21-23 at 7 p.m. Saturday, Dec. 24 at 11 a.m.

Michael Stern, music director

IN HELZBERG HALL AT THE KAUFFMAN CENTER

THE PERFORMING

Behzod Abduraimov

Inspired

Designer Connie Fey brings her expertise to both residential and commercial design projects. Color, texture, and technology are three elements of design that she finds particularly inspiring. Be inspired with a designer at Madden-McFarland.

In the Kitchen THE VERSATILE CARROT SALAD

BY Cody Hogan PHOTOS BY Corie English

It is surprisingly easy to forget the simple—and sometimes best— things. Take for example, the carrot. Carrots, like celery and onions, are ubiquitous and quite easily forgotten or overlooked, especially during this hectic holiday season. But they have a lot to o er, including requiring only a few moments for preparation, if you are willing to allow their natural qualities to shine. e contemporary carrot—one that has gone through centuries of selective breeding—has a great deal of sweetness, and depending on its manner of preparation, a wide array of textures. Its mild carrot avor easily plays host to an assortment of seasonings, and it has been adapted by practically every food culture on the planet. With a whole world for carrot inspiration, I hope one of the following combinations will become a part of your next holiday meal.

Raw Carrot Salad with International Variations

My carrot salad memories begin with my rst visit to Andre’s when

I moved to Kansas City decades ago. ere was a small glass bowl of shredded carrots, very light and avorful, garnished with a little parsley, accompanying my entrée. It was delightful enough that I remembered it a year later while living and traveling in Europe and came across similar versions, usually part of a salateller (a composed salad plate) in Germany. Variations on this salad are found all across the Continent. To make your own European-style carrot salad, begin with one medium-sized carrot per person. Peel and grate it (or shred with a food processor). In a mixing bowl combine the carrot with a good mild salad oil and lemon juice or good wine vinegar. A little salt and pepper and you are nished. One delicious and common addition to this basic version is a bit of Dijon mustard, or something to give it a bit of bite, such as diced shallot, minced garlic, or even a little onion juice (as in the juice from a grated onion). An herb like chives or Italian parsley would also be welcome. In apple-growing regions, you frequently see the use of

cider vinegar and apples cut into matchsticks with carrots. (In which case, I like to cut the carrots in a similar manner.) And if the carrots aren’t particularly sweet or if they have been in storage for a long time, you can add a drizzle of honey or sprinkling of sugar to enhance their natural sweetness.

As you move towards the Middle East you see the use of more assertive avors. e Iranian Plateau/Persia is considered the place of origin for carrots, although not in the long, bright-orange cylindrical form you would recognize today. Carrot salads around the Mediterranean basin are similar to European ones, but extra-virgin olive oil is used, as well as spices (cumin and coriander being the most prevalent), preserved lemon, or hot pepper Mint and/or cilantro are also delicious additions, and for heartier versions, crumbled feta, nuts, and olives might make an appearance. Morocco is especially known for its carrot salads with cinnamon, raisins, dates, orange juice and segments, and even more spicy peppers, thinly sliced, gracing the surface of the salad.

Moving east across Asia, you come to some of my current favorite carrot incarnations. e one I’ve recently been preparing (with some frequency) is inspired by Tejal Rao writing for e New York Times—a carrot salad from southern India. Dress three peeled and grated carrots with ½ teaspoon each cumin seeds, white sesame seeds, ¼ teaspoon mustard seeds, and a split hot chile (like serrano) toasted until fragrant in a neutral oil (I like avocado for this). Pour the oil and seasonings over the carrots and toss with a handful of roughly chopped cilantro and grated coconut (she suggests fresh/ frozen, but I like the chewy texture you get from the coarse, dried shredded stu from Trader Joe’s—see Pantry). Drizzle with the juice of half a lemon (or lime), a little honey, and salt to taste. I nd the texture of this salad most interesting after it sits for a while (even overnight), but it is delicious the minute you assemble it, and it only takes about ve minutes to put together. A richer, almost curry-like version of this salad could include the addition of plain yogurt. e addition of a little funky fish sauce sends you toward Vietnam and ailand.

Here in the Midwest, as in the rest of North America, the raw carrot salad borrows from seemingly every culture previously mentioned. e closest thing to carrot salad I can remember from my childhood was coleslaw with lots of grated carrot mixed in, or some mind-boggling concoction involving marshmallows and sweetened coconut—possibly set in Jell-O and Cool Whip if my grandmother made it! For a more restrained and quintessentially American version, I would start with shredded carrots tossed in corn oil and lemon juice. For garnishes, add diced apple, toasted pecans, raisins, and diced fresh pineapple. Sprinkle with chopped flat-leaf parsley, and stir in equal parts mayonnaise and sour cream. Taste and adjust the seasoning. It will de nitely need salt and pepper, possibly a little brown sugar. Not the lightest of salads, but sure to be a crowd pleaser that could almost double as dessert. is holiday season don’t forget about the simple things. If you focus on the avors and style of food served with your carrot salad, any of these simple variations will be appreciated by your loved ones, allow you more time to spend with them, and make you look like an international culinary rock star.

In

COCONUT

IN OUR CORNER OF THE WORLD, fresh coconuts aren’t always available when you need them. And if you do have one, there’s the problem of cracking the shell and freeing the bright, almost translucent white esh. (If you live in a third oor apartment, it is quite simple to open the coconut by placing it in a sealable plastic bag and dropping it out the window, being careful to avoid passersby, pets, and automobiles.) If you’re not in the habit of picking, buying, or using fresh coconut, you might want to try one of these products to achieve your coconut-y desires.

Coconut Milk

Coconut milk is not made by milking a coconut. Instead, coconut flesh is cooked in an equal amount of hot water and pressed to extract the fatty liquid. It has the consistency of cow’s milk, and if left undisturbed will separate in the same way with a small amount of fat/cream rising to the top. The product called coconut cream is made in the same way but has a much higher ratio of coconut to water which results in a thick, rich, and highly caloric (delicious) liquid. “Lite” coconut milk has a similar flavor but without the richness and luxurious mouthfeel (it is intended for those watching their calorie intake). Coconut milk gives many curries their unctuous flavor and texture. Try it in smoothies, especially if you’re going to run a marathon.

Dried Coconut

Dried, shredded coconut is exactly what it proclaims to be. It comes in shreds of different sizes and can be an excellent vehicle for adding an enticing chewy texture and mild coconut flavor to all manner of dishes. It is available sweetened or unsweetened—go for the unsweetened, especially if you want total control in the level of sweetness in your finished dish.

Frozen Coconut

For the bright flavor and subtle aroma of freshly grated coconut without all of the hassle, try frozen shredded coconut. It really is the absolute next best thing to having a coconut tree in your backyard, but without the geographic limitations and all of the hard work. Try it in most applications asking for fresh coconut. The thin packets it comes in do take a moment to thaw, so keep that in mind when timing your dish. Available in the freezer section of Indian and Asian stores.

BY Jenny Vergara

In Your Cocktail JIM’S ALLEY BAR

Let me introduce you to Jim’s Alley Bar, the new 36seat tiny bar in the East Crossroads that opened in mid-October. With a sneaky front door that opens onto Art Alley and an old-school esthetic, Jim’s Alley Bar lls the nal connect-the-dot spot in owner Eric Flanagan’s bar and restaurant empire, which includes both King G bar and deli, all located within the same building. e bar is a personal homage to Flanagan’s late grandfather, James,

but everyone just called him Jim.

“Jim is a family name,” Flanagan says. “My father and both grandfathers are named James; my brother and I both have the middle name James. While all of these ‘Jim’s’ are featured within the bar, the logo and heart of the bar is named after my maternal grandfather, Jim. He was an important man in my life—a WWII vet, blue-collar worker who was a rock in our family. He was a man of few words, and family always came rst. He was someone I looked up to deeply. He passed on December

Italian Greyhound

12, 2016, and I wanted to create a space where he would want to sit back and enjoy a Sunday football game.”

With the opening of this 1,000-square-foot nostalgic new neighborhood bar came a brand-new prep kitchen with a stove, oven hood, and a bar prep area that will serve both Jim’s and King G bar and deli. Why mention the new kitchen? Because it means the popular New Jersey specialty sandwich known as Taylor Ham— which was originally introduced on the King G menu but soon removed—is now back on the menu at Jim’s Alley Bar. Hard to nd outside the east coast, the Taylor Ham sandwich is a “must-do,” after a few drinks or a few drinks too many.

“I wanted to put a New Jersey staple on the menu,” says Flanagan. “We threw the Taylor Ham on the King G menu as kind of an aside, but it ended up being very popular. We had to stop cooking it because we didn’t have proper ventilation, and with Jim’s, we now have a hood system to cook that item and many more.”

He is right. e menu at Jim’s Alley Bar leans into his grandfather’s Italian roots with several comforting and familiar favorites prepared by Zac Sachs, the kitchen manager at King G deli. You’ll nd Italian beef, made with 12-hour slow-cooked at-iron steak, shaved thin, served with au jus and a choice of giardiniera, sweet peppers, provolone, or Italian sausage known simply as the “combo.” You can also get a Scimeca’s famous Italian sausage grilled and served with sweet peppers and sautéed onions on a hoagie roll. e drink menu feels nostalgic with old-school cocktails, including the Cuba Libre, a classic rum and Coke with house-made Cola and a twist of lime, and a number of time-honored beers in cans and on draft.

Gus Cobb is the bar manager for both King G and Jim's Alley Bar, and both he and Flanagan love the Italian Greyhound cocktail that Cobb designed speci cally for Jim’s Alley Bar.

With elements of both a classic Greyhound cocktail and a Sbagliato, an Italian cocktail whose name means “mistake,” because a bartender grabbed a bottle of sparkling wine instead of the gin when he was making it, this one is clearly a tribute to Jim’s Italian heritage that you can now taste for yourself at home.

Italian Greyhound

.5 ounce Lifted Spirits Brilliant Vodka

.5 ounce Cappelletti

1 ounce sweet vermouth

4 ounces Blanc de Blanc

1 ounce grapefruit cordial*

Put all ingredients in a glass, add ice, and drink quickly. No garnish needed.

*To make the grapefruit cordial: make a syrup using one part grapefruit juice and one part sugar and cook together with the grapefruit peels.

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

1900bldg.com (913) 730–1905

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

therestaurantat1900.com (913) 730–1900

1900 Building 1900 Shawnee Mission Parkway Mission Woods, Kansas

by Jenny Vergara

In Culinary News

FRENCH CUSTARD

BY THE END OF THE YEAR, Jessica and Alex Wood are hoping their ice cream pop-up, French Custard, will be ready to open in its permanent home in the Morningside Shops along the Trolley Trail near Brookside. The couple have been accepting preorders on their website for more than a year. Their Frenchstyle frozen custard is made with just milk, cream, eggs, and sugar (making it creamier than regular ice cream), and pick-up is available at different pop-up locations around town. When their traditional scoop shop opens, they plan to offer up to 16 different fla vors, which will include fan favorites, such as hon eycomb, chocolate toffee crunch, and French vanilla, along with new flavors, including pretzel milk ice cream with a salted caramel swirl. Look for waffle cones made in-house, sundaes, and milkshakes to make the menu board. frenchcustard.com

S E C A L L D A V I D C O S T E L L O F

by Jenny Vergara

In Culinary News

HARP BARBECUE

BARBECUE LOVERS, GIVE THANKS! After six years of serving platters of his Texas-style beef brisket, smoky sau sage, and tender, pulled pork in the parking lot of Crane Brewing, Tyler Harp will open his first barbecue restau rant, Harp Barbecue, in downtown Raytown this month. Harp has built both his stellar reputation as a serious pitmaster and barbecue business one weekend at a time in Raytown, so when he chose where he would open his first location, it was important for him to stay in place and serve the people that supported him along the Rock Island Trail. It took some doing to find a space big enough to serve his guests that also had plenty of parking and room to fit his barbecue rigs, but now that he has, fans can expect to find quality smoked meats. And with a full commercial kitchen, he will be able to offer more upgraded sandwich es, sides, and desserts. A liquor license is also in the works, where a full roster of local beers, including several from Crane, will be available to pair with his barbecue. He looks forward to being open just in time to catch the last of the crowds headed to watch the end of the 2022 Chief’s sea son at Arrowhead stadium. harpbarbecue.com

Kasey Bourk

Dede Dunn

Kristin Johnson

Kyla Cauthon

Laura Carpenter

Tricia Gill

Blake Nelson

by Jenny Vergara

In Culinary News

RIZOMA LIQUID CREATIONS

RIZOMA LIQUID CREATIONS, Kansas City’s first Hispanic-owned beer company, released their first beer, a light easy-drinking Latin American ale, El Sol, in September at Crane Brewing, where they are contracting to brew their new beer brand. Now, Da mon Arredondo, a longtime beer brewer, and Edwing Mendez, a local designer, are looking for investors to help them open their own full-scale Latinx-focused brewery. The idea had been brewing for the last sev en years. Now that it has launched, its mission is “to create quality-consistent products sustainably, justly, and equitably, while being able to use their platform to amplify voices and empower others through com munity engagement and storytelling.” Be looking for Rizoma Liquid Creations to host World Cup watch parties this month along with the release of their sec ond brew, La Luna, an amber ale with a robust flavor. For more information: Facebook or Instagram @rizomaliquidcreations

Reservation for One WILD ROSE BISTRO

by Jenny Vergara photos by Aaron Leimkuehler

Two different restaurants operating out of one shared kitchen is a business model we don’t often see here in Kansas City, but it is found in larger cities where restau rant rent and equipment costs often demand it. Many local operators are starting to think outside the box and have begun taking a fresh look at how to best utilize all their spaces, staff, and in gredients to run a more successful and profitable business coming out of the pandemic.

It was that kind of creative thinking that brought Bryan and Hai ley Sparks, the new chef/owners of the well-loved Waldo breakfast and lunch spot, The Classic Cookie, together with their friend and fellow chef, Jade Zivalic. Zivalic is opening the delicious new dinner concept, Wild Rose Bistro, inside The Classic Cookie every Thursday through Saturday evenings, 4:30 p.m. – 9:30 p.m.

The two concepts share an owner, staff, and a kitchen, and they are finding sweet success by serving up cookies, coffee, and crab-cake eggs benedict or a chicken salad sandwich by day and beef tartar,

eggplant piccata, maple-glazed Ōra King salmon, and whole-duck cassoulet at night.

As the executive chef for Wild Rose Bistro, Zivalic is a relative newcomer to Kansas City’s culinary scene, but her refined plating tech niques and fresh, clean flavors reveal fine-dining training and technique. Yet, it is her own uniquely unfussy way of taking farm-fresh, seasonal ingredients to create her ever-changing menu of globally inspired small plates and simple and soothing entrées that really makes eating here a wholly relaxing yet surprising adventure. It also makes the menu at Wild Rose Bistro stand out among the mostly neighborhood bar and grill restaurants serving standard pub fare all around her in Waldo.

Having grown up in El Segundo, California, in a large family of great cooks, Zivalic was raised eating her mother’s Filipino dishes and then branched out from there. With access to a variety of cuisines in L.A., she grew her palate eating dishes infused with fresh herbs, earthy spices, and fiery chilies. When her family moved to Arkansas, she fol lowed a few years later and attended two years of culinary school at the

Brightwater: A Center for the Study of Food, before being offered the garde manger position at MOD, an upscale, fine-dining restaurant in Bentonville, Arkansas.

She eventually made her way to Kansas City and landed at North Italia in Leawood, where she met Hailey, and the two became fast friends. After Hailey and Bryan bought The Classic Cookie last year and decided they were ready to open for dinner service, it was Zivalic they called to run the kitchen.

The restaurant has only 30 seats inside, along with a handful of bistro tables and chairs outside. The couple has done a wonderful job updating The Classic Cookie with a fresh coat of white paint, blonde wood tables, black chairs, and plenty of verdant green plants hanging overhead. By day, sunlight streams through the front windows mak ing the place feel light, bright, and airy, and at night the lights are dimmed, and music is added to set the mood. Suddenly, the space feels quite cozy and intimate.

As I unfurled my napkin, my waitress explained that the menu had multiple small plates that were meant for sharing and she suggested at least two per person. The entrées were bigger and heartier, and there was an additional drink menu with mocktails and two super sloppy, but incredibly delicious, cookie-based desserts listed.

At the time of my visit in September, Wild Rose Bistro did not have their liquor license in place. Sparks assures that it is in the works and may be in place by the time you read this. If not, they do allow guests to B.Y.O.B. with no additional corkage fee. They have also partnered with Underdog Wine Co. owners, Ryan and Jenny Sciara, who have recommended bottles to pair with your meal at a discounted price if you mention you are headed to Wild Rose for dinner.

The bread service came highly recommended and arrived with a nicely sized sourdough loaf cut into four thick slices and served with at least half of a stick’s worth of various compound butters, including a miso and seaweed one that my butter knife clearly preferred as it kept going back to it for its briny salt and rich umami.

That was followed by several small plates, which might have been my favorite part of the meal due to the variety of flavors represented across all the dishes when served together.

There was the Two Birds Farm roasted cauliflower on black garlic hummus, with sliced sweet dates and crunchy toasted hazelnuts, sun flower, and sesame seeds, along with a punch of fresh mint.

The chilled crab cucumber caviar was a clean plate that let the fresh crab shine; it came topped with pickled diced cucumbers and a spoonful of orange trout roe on top.

Finally, the compressed watermelon salad came shingled with slices of raw scallops in-between perched in a sauce of fresh tomato water that had a touch of chili oil mixed in. Every bite was like tasting the last gasp of summer—hot, sweet, and dreamy.

The entrées were less complex in spice and heat, rather they were simple and completely satisfying. The pork chop was thick, cooked to a light pink and sliced in chunky strips over two large and impossibly fluffy corn-filled johnny cakes with braised greens on the side. The pork was lightly brushed with a hint of maple syrup which brought day and night crashing together delightfully on one plate.

Given the relaxed atmosphere, neighborhood bistro vibe and fresh, creative cuisine coming out of the kitchen at Wild Rose Bistro, I think this particular flower will grow long, strong and healthy roots in Waldo. wildrosekc.com

now

Royal Gala

ON SATURDAY, September 10, The Symphony League hosted the sold-out (over a $1,000,000 raised!) Royal Gala-Let’s Have a Ball at the Kauffman Center for the Performing Arts. In Helzberg Hall, benefactors and supporters enjoyed an exhilarating Symphony performance led by Michael Stern and featuring Lonnie McFadden and Bobby Watson. The night continued in Brandmeyer Great Hall, which was transformed into a vintage-style supper club by Studio Dan Meiners. Dinner, more musical entertainment, and dancing ended the evening. For more photos go to inkansascity.com/events.

photos by rita clark

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As the holiday season draws near, we’re all looking for ward to those yearly traditions—unpacking your favorite holiday decorations, whipping up grandma’s favorite pie recipe, and finding the perfect gifts for your loved ones.

Each year, that holiday gift list seems to get a bit longer as our families and friendships grow. Those extended shopping lists can add up quick, and that shouldn’t be something you should have to stress over—the holidays are a time for making memories. If you’re wondering how you can eliminate the stress of extra costs this time of year, Diamond Banc can help.

If you haven’t opened your jewelry box lately, you might want to look and see if you can find some hidden gems. At Diamond Banc, you can sell jewelry pieces outright, on consignment, or even use a treasured jewelry item you want to hold on to as collateral for an equity loan.

GET THE FUNDS YOU NEED, WHILE RETAINING OWNERSHIP OF YOUR FAVORITE PIECES

At Diamond Banc, you don’t have to sell a treasured family heirloom or the watch your dad gave you for college graduation to get the extra funds you need. Especially around the holidays, Sicily Von Overfelt, Market Director of Diamond Banc in Kansas City, helps a lot of customers secure equity loans.

“We, of course, have an immediate sell options, so customers can sell their jewelry outright for immediate funds, or they can borrow against the value of their jewelry without having to get rid of it forever. Our Jewelry Equity Loan is the ideal financial solution for those who have a valuable asset and want to leverage the liquidity it possesses. Our Jewelry Equity Loan is a short-term asset-based loan utilizing jewelry items such as diamonds, Rolex watches, or designer jewelry as collateral,” she says. “That's one of our many services we offer, the

’TIS THE SEASON TO MAXIMIZE THE VALUE OF YOUR FINE JEWELRY WITH DIAMOND BANC

loan service is best for those clients who wish to retain ownership of the piece while using the liquidity of piece's value."

Von Overfelt recalls one small business owner who came in with a Rolex watch—the first Rolex they had bought themselves to celebrate a career achievement. This customer wasn’t interested in selling the watch, but they were interested in using the liquidity of the piece to cover upfront expenses on a big project their company had just taken on.

OUT WITH THE OLD, IN WITH THE NEW The holiday season is also a great time to sell older pieces of jewelry you no longer use and make room in your jewelry box for the season’s newest pieces.

“We have a lot of clients who will have pieces that they loved and wore all the time in the past, but because jewelry is so fashioncentered and styles change, they want a di erent David Yurman piece or a new piece from Ti any & Co.,” Von Overfelt says. “Plus, we love helping find a new person to enjoy that treasured piece of jewelry.”

According to Von Overfelt, diamonds and Rolex watches retain their value well - especially in todays market. Designer pieces and vintage jewelry are also making a big comeback, as people enjoy the uniqueness and lasting quality of those pieces.

“It’s a cliché thing, but it’s so true that they just don’t make pieces like they used to, and people really appreciate that,” she says. “We recently purchased this piece—a gold bangle with black enamel, with tiger striped pattern with diamonds from the early 1980s—and people were tripping over themselves to try and get it.”

Diamond Banc has several selling options to choose from:

• Immediate Purchase – The best option for those who value being paid immediately, Diamond Banc will make an industryleading purchase o er and fund transactions on the spot.

• E ective Consignment – For those who value a higher return over immediate funding. Your item is marketed to over 20,000 dealers, wholesalers, and retailers, and Diamond Banc pays you a preferred return once the item sells.

“They contacted us through our online submission form and provided a few images of the Rolex,” she says. “We set up an appointment, they brought their Rolex in for us to look at, and we were able to o er them $7,000 whether they chose to sell it outright or opt for our Jewelry Equity Loan. Within 45 minutes, the smallbusiness owner had a check in hand. Our Jewelry Equity Loan process requires zero credit check and o ers very pro-borrower terms. That customer could choose to pay down the principal amount by $3,000, still having $4,000 left to borrow as needed.”

Wondering if you have an ideal piece to use for an equity loan?

Diamond Banc’s Jewelry Equity Loans o er funding secured by fine jewelry, engagement rings, loose diamonds, luxury watches, designer handbags, and gold and silver coins or bullion. You can also use any number of pieces you wish to increase the loan value. Expect immediate payment, flexible repayment options, and a completely confidential process.

Sicily Von Overfelt is a GIA graduate gemologist with over 15 years of experience in the jewelry industry and 12+ years with Diamond Banc. She began her jewelry career in retail sales, where she gained a vast knowledge of many designer brands. Sicily is the Director of Diamond Banc in Kansas City, authenticating and purchasing pre-owned luxury designer jewelry, diamonds, and watches from the public. Visit Sicily at her o ice conveniently located on the Country Club Plaza.

• Seller’s Agent Service – This option is for those who wish to maximize their return on items selling for more than $35,000. Diamond Banc will get you the most money possible by marketing your pieces nationwide with a transparent percentage commission.

Curious how much you can get for a loan or by selling your high-end jewelry? For a free, no-obligation quote, contact Sicily Von Overfelt at Sicily@diamondbanc.com to schedule an appointment or go to diamondbanc.com to get your free quote started online and schedule an appointment. There’s an o ice conveniently located on Kansas City’s Country Club Plaza (435 Nichols Road, Suite 200) or you can head online for Diamond Banc’s value calculators for diamonds and Rolexes.

DIAMONDBANC.COM

435 Nichols Rd., Suite 200 Kansas City, MO 64112 816.977.2677

FOR AN APPOINTMENT email sicily@diamondbanc.com

CHEROKEE DRIVE, FAIRWAY, KANSAS

Studio Dan Meiners

VERONA ROAD, MISSION HILLS, KANSAS

The Little Flower Shop

CHEROKEE LANE, MISSION HILLS, KANSAS 66208

The Little Flower Shop

52ND TERRACE, KANSAS CITY, MO

Nell Hills

SHOP LOCAL: I nd Pryde’s Kitchens and Necessities impressive and an iconic place with such an authentic feel. I particularly like my La Creuset Moroccan tagine, as I love making classic tagine dishes with couscous.

HAPPY HOUR: I like to sit outside at Verbena in Meadowbrook Park for happy hour—great crab cakes and veal croquettes.

BY Emily Park

FARIDJ AIT ABDELKADER

CHEF. BAKER. ENTREPRENEUR

Faridj Ait Abdelkader landed in Kansas City after growing up in Paris, then launching a culinary career in the south of France, where he developed a love for Mediterranean cooking. He’s seen kitchens all over the world, training with Les Moulins Bourgeois in Paris before taking his cooking skills to kitchens in New York City, Miami, and Williamsburg. Today he’s treating Kansas Citians to traditional French bread, popping up all over town as Breaking Bread, and o ering made-to-order services so locals can get a taste of his artisan bread—handmade with slow-rising starters and dough—anytime they have a craving. “I love that Kansas City is such a foodie town with great restaurants,” Ait Abdelkader says. “I’ve been pleasantly surprised how fans of healthy artisan bread have come out of the woodwork to enjoy what I’m making and to support Breaking Bread.” Breaking Bread pop-ups have taken Ait Abdelkader all over the city ( nd out where he’ll be next by following Breaking Bread on Instagram @breaking_bread_kc), and he’s found a few favorite local spots along the way.

NATURE TIME: Self-care for me is being in nature. I’ve lived in urban cities all my life and am used to walking everywhere, so I nd so much of Kansas City’s beauty on foot or by bicycle. Plus, living so close to Loose Park, The Nelson-Atkins, and the Kauffman Gardens is a pleasure.

DINING OUT: I’ve loved Baba’s Pantry’s baba ghanoush and hummus for a long time. I was happy to see their well-deserved props by Bon Appetit after opening their cool little pantry and deli on east 63rd Street.

ART FIX: The Heidmann Art Salon, created by Scott Heidmann and Ken Petti, o ers a series of clever, conceptual art events—always with engaging themes and very di erent each time.

ON TAP: While I’m actually more of a wine drinker and really like the Underdog Wine Shop in Crestwood, I’ve recently gotten into the di erent beers by City Barrel Brewery. e Rad AF is my favorite, and so refreshing after biking.

e quiet nature behind the Kauffman Foundation (across the street from the formal Kauffman Gardens) where there are what feels like secret, savage trails that wind around to the beautiful foliage and a lake fed by Brush Creek.