MARCH 2020
LEAVENWORTH COUNTY
FEATURE STORY:
Leavenworth’s St. Patrick’s Day Parade
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ST. PATRICK’S DAY PARADE
The 2019 St. Patrick’s Day Parade was held Saturday in downtown Leavenworth. Come watch the 2020 parade on Tuesday, March 17th.
Shown is the Scanlon float.
Katie McClure is shown with her daughter, Kamryn.
A color guard marches in the parade.
The parade featured a man who played the bagpipes.
The Richard Warren Middle School band performed.
The parade was well attended.
Michael Boehm and Jeremy Bennetts show off their fancy headgear.
Shown is the Bell 4-H Club float.
The Highfill family
TABLE OF CONTENTS 2019 St. Patrick’s Day parade photos..............................................................................................................Pg. 4 Celebrate National Pi Day with a pie...............................................................................................................Pg. 7 Leavenworth to celebrte 37th St. Patrick’s Day parade...................................................................................Pg. 8 How North America shaped St. Patrick’s Day.................................................................................................Pg. 9 Savoring Italian food at Luigi’s 418..............................................................................................................Pg. 10 4 Leavenworth County Living
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Celebrate National Pi Day with a pie By LISA SWEET
2/3 cup plus 2 tbsp sugar 1/8 tsp salt 3 tbsp cornstarch 4 large egg yolks 4 oz. high quality bittersweet or semi-sweet chocolate, finely chopped 2 tbsp unsalted butter
Special to the Times 3.14159 is pi. The Greek letter pi is the symbol that mathematicians use to represent the ratio of a circle’s circumference to its diameter. It’s also the infinite irrational number middle school kids memorize as many digits as possible so they can be cool for knowing a ton of numbers in pi. Me? I just remember 3.14. That’s all I needed for my calculations in school before my class moved on to the next math unit. I wasn’t really interested in pi. I was more interested in pie – like apple, pecan, coconut, berry, you name it. It makes sense that I write about food instead of solve math problems for a living. Physist Larry Shaw decided to make March 14 National Pi Day. It is also Einstein’s birthday. It took a smidgen of time for math teachers to bring real pies into the mix to get kids excited about math. It is super meta too, since pies are circles and have circumferences, radii and diameters. If you really want to go all out and you are a fan of mathematics, you can make pie charts pertaining to your family’s favorite flavors, whether or not you want to eat it a la mode or with whipped cream or just a slab of pie “neat.” And, of course, you can assign a number of mathematical formulas for your children to solve before they are allowed to eat said pie. I’m not that mean though. My kids won’t have to work for their pie. Pies will be made and pies will be
Directions eaten. We’ll giggle at the pun that is National Pi Day and then move on because there will be at least two to three pies to partake. March 14 is the perfect day to experiment and look at my TBM (To Be Made) list. I have the following to try out: butterscotch pie, s’mores pie, peanut butter pudding pie, pink lemonade pie, piggy pie, frozen Hawaiian pie and banoffee pie. I’m leaning heavily toward the s’mores pie but I will probably make something a little less chocolate laden, since my chocolate pie is a heavy fan favorite in our house and two chocolate pies may make for some late nights with highly energetic kids. I will put up a few for vote but try to skew the odds toward a cherry pie. Cherries go well with chocolate and you can eat both slices at the same time. If you’re interested in celebrating National Pi Day, here is my crowd favorite chocolate pie.
Chocolate pie
Pie shell (baked) 3 cups half and half
• Pre-bake your pie shell. • Meanwhile, heat 2 ½ cups of half and half, 2/3 cup sugar and 1/8 teaspoon salt in a saucepan. Stir over medium heat until bubbles appear around edges of saucepan, then take off the heat. Whisk together cornstarch and remaining ½ cup of half and half vigorously until dissolved. Whisk in egg yolks one at a time. Gradually whisk in sweetened half and half mixture and return the mixture to the pan. Cook over medium heat, stirring frequently and scraping the bottom of the pan until the custard comes to a boil and thickens. Reduce heat to medium low and stir constantly for one minute, then remove from heat. Add chopped chocolate, butter and ½ tsp vanilla and stir the mixture until the butter and chocolate melt completely. • Pour custard into pie shell. Let the pie cool then refrigerate until serving. I like to cool it overnight to really firm up. • Top the pie with fresh whipped cream and chocolate shavings for garnish.
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Leavenworth County 12/18/2019 Living 8:08:17 AM7
Leavenworth to celebrate 37th St. Patrick’s Day Parade By LISA SWEET
$9 at the door. Proceeds go toward local high school scholarships. For more information or advanced tickets, call Tamara Sevcik at 913-758-1035.
Special to the Times The city of Leavenworth does a lot of things well, but if there is one thing it does very well it’s throwing a parade. The St. Patrick’s Day Parade occurs rain or shine and is celebrated on March 17. Get out to downtown Leavenworth at noon and don your green, put on your shamrock sunglasses and celebrate the day when everyone is a wee bit Irish. The parade’s 1.5-mile parade route begins at Walnut and S. 4th streets and continues onto Cherokee and Delaware streets. The official grand marshals of the parade are chosen based on Irish heritage, community involvement and volunteerism. This year, active parade committee members and local church and community volunteers Ed and Anne Keeley have been given the honor. Ed Keely’s family hails from various counties and towns throughout Ireland, including his paternal grandfather from Castlecomer, County Kilkenny, and his paternal grandmother from Waterford, Ireland. The parade is family-friendly and the perfect way to celebrate the luck of the Irish. In addition to the parade, there are a number of St. Patrick’s Day-centric events going on around town throughout the month of March. Here is just a sample of some places where you can show off your green. Erin go bragh! • The Leavenworth Main Street International Beer Crawl is 5-8 p.m. March 5 at 416 Cherokee St. For more information, call 913-682-3924 or visit www.leavenworthmainstreet.com
8 Leavenworth County Living
• St. Patrick’s Day Mass is at 9 a.m. March 17 at Immaculate Conception Church, 711 N. 5th St. This site is the location of the old cathedral which is the original home parish of the Irish immigrant families of Leavenworth.
SUBMITTED The parade marshals are Anne and Ed Keeley. • The Immaculate Conception Corned Beef & Cabbage Dinner is 11:30 a.m. to 2:30 p.m. March 15 at 711 N. 5th St. Cost is $10 for adults and $3 for children ages 4-11. Children under 4 are free. For more information, call 913-682-3953. • The Leavenworth Rotary Irish Stew Dinner is 5-7 p.m. March 16 at the Riverfront Community Center, 123 S. Esplanade St. Admission includes a full Irish meal of Irish stew, peas, coleslaw, garlic toast, cookies and drinks. Carryout is also available. Green beer and other favorites will be available at a cash bar. The event will also include entertainment by the Clanna Eireann Celtic Dancers, an Irish song sing-along, 50/50 raffle, silent auction and a live auction for homemade Irish soda bread. Cost is $7 in advance or
• Bailey’s Irish Pub will be hosting festivities all day long on March 17. They will open to the public at 8:30 a.m. for breakfast, serving traditional Irish specialties like bangers and eggs, corned beef hash and eggs and a traditional Irish breakfast. There will be drink and meal specials throughout the day to include a traditional corned beef and cabbage dinner as well as their famous Irish coddle. The kitchen will stay open until 10 p.m. and the bar will stay open for all revelers even later. For more information, call 913-250-5846. • Fluffy’s Swedish Pub will be opening early for St. Patrick’s Day at 10 a.m. and will host drink specials all day. For more information, call 913-364-6010. • The VFW of Leavenworth’s annual corned beef and cabbage dinner is immediately following the parade at 519 Cherokee St. Cost is donations only. There will also be drink specials that day at the bar. For more information, call 913-682-9200. • Trails End Lounge, 2011 S. 4th St., will open at 2 p.m. and have a free corned beef and cabbage dinner for customers. For more information, call 913-651-7553.
How North America shaped St. Patrick’s Day Metro Creative Each March 17, towns and cities are awash in Kelly green as pints of Guinness are lifted in the name of St. Patrick. Even though St. Patrick is the patron saint of Ireland and credited with bringing Christianity to the Emerald Isle, many of the traditions associated with St. Patrick’s Day revelry actually originated on the other side of the Atlantic Ocean. The familiar traditions of St. Patrick’s Day, such as parades of pipers, drinking green milk shakes and dining on green bagels, did not originate in the Irish countryside. Many were the product of the prosperity of North America. In fact, the original St. Patrick’s Day celebrations of old in Ireland were much more modest and centered on religion rather than revelry. History. com indicates that, since 1631, St. Patrick’s Day had been a religious feast day commemorating the death of St. Patrick, a missionary who brought religious teachings to a then-pagan nation. Celebrations were solemn and focused on church and family. Across the pond, as the numbers of Irish immigrants grew, so did the merrymaking. In cities throughout America and Canada, St. Patrick’s Day took on a more celebratory air. Various cities claim to have hosted the first St. Patrick’s Day parades and celebrations, with Boston and New York long claiming to be the originators of these traditions. However, according to research discovered by historian Dr. J. Michael Francis in 2017, gunpowder expenditures logs in Spain’s Archivo General de Indias indicate artillery was fired for a feast day of San Patricio (St. Patrick) in 1600 in St. Augustine, Florida.
In fact, St. Patrick would go on to become the official “protector” of the city’s maize fields in this Spanish garrison town. This seems to have been more of a festival than a parade, though it certainly predates celebrations and parades that took place in Boston and New York in 1737 and 1762, respectively, and oddly links St. Patrick with both Irish and Spanish immigrants. Even still, St. Patrick’s Day has evolved to be celebrated in tiny towns and major metropolises all across North America. Boston, New York, Savannah, Chicago, Vancouver, and Toronto all have notable celebrations. Even the famed “corned beef and cabbage” was an American invention. Ham and cabbage
was eaten in Ireland, but corned beef proved a cheaper substitute for impoverished Irish immigrants in the United States. It was the cheapest meat to be found at the time, and was soon a staple of the holiday. St. Patrick’s Day remained solemn in Ireland (laws prohibited pubs from opening on holy days until 1973) even as merry-making grew elsewhere. However, with the invention of television, the Irish could see the revelry taking place in America. Eventually, the country took note and started celebrating in a similar fashion. St. Patrick may have been the patron saint of Ireland, but the fanfare of St. Patrick’s Day traces its roots to North America.
Leavenworth County Living 9
Savoring Italian food in downtown Leavenworth Italian food is very personal to me. It is a food that I grew up with and have eaten an inordinate amount of, embarrassingly so. I cook it, I eat it, I go out for it. So when I heard that Luigi’s was under new management and now known as Luigi’s 418, I had to give it a try. I won’t go into the history of Luigi’s and its different iterations, but from local folklore, I understand it has been great, it has been good and it has had better days. When I initially heard Luigi’s 418 was reopening with new management, I was excited, but I gave it time. I checked it out from afar anytime I was in town and saw that it was packed and bustling for lunch and dinner. I read reviews online by locals pleased that some of the old standbys were brought back and other things were eighty-sixed. I watched the Facebook page morph into a fan page and the new owner take the energetic responsibility you hope for in a new establishment. But I don’t have that history. I had one not-so-great meal and a not-so-greatrun-in with the chef years ago. I have no other history to hold it up against,
no years of family events or favorites from the menu so to me, this review was going to be like any other. It was going to be based on a few meals I tasted LISA SWEET and my overall FOOD FREAK experiences. Lunch with my husband was my choice for the meal because I was taking a break from work and I was famished. My husband was happy to oblige. We arrived around noon and while the restaurant was fairly full we were seated right away. We received a table for two by the bar and our waitress came by full of energy and took our drink order. Our drinks came rather quickly but the rhythm of the ordering was a bit off. Bread was supposed to come and it didn’t, then it did after a long wait. Because of that our food order didn’t go in when it was supposed to. These are all kinks that a new place has to work
out and I wasn’t terribly concerned, mainly because our waitress was well engaged, let us know what was going on, made sure our drinks were full and we were happy. And we were. Once the glitch was recognized, the food came out quickly, hot and ready. It truly is amazing what a wonderful waitperson can do for the overall experience for the meal. She made it great. The bread came out first, and they were large, hot, squishy rolls that looked like giant garlic knots – bread nirvana. Add to it that truly special dipping sauce of oil and vinegar with various veggies and onions, it was all we could do to
not finish the rolls at once. Our salads came next. My husband had the Caesar side salad and I ordered the Italian side salad. They were fresh and delicious, but if you are a salad fan, I would suggest the Italian salad because it was abundant with tomatoes, cheese, olives, cucumbers, onions and mixed greens. When we were done licking up the last bits of See ITALIAN FOOD page 12
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Italian food Continued from page 10 dressing with some bread, out came our appetizer. We had decided to start off the meal with mussels in red sauce. The mussels were all open and covered in a thick, red sauce and there must have been at least 20 on the platter. I wasn’t complaining and we made quick work of them. The final roll was the perfect vehicle to sop up all that red sauce too. Our waitress was quick to note how we gobbled up the bread (probably enough for four people) and asked if we wanted more, and we were incredibly tempted, but had to behave somewhat. We still had our entrees to eat. By the time our official lunch came, I was full but managed to dig in a bit. My husband’s order of linguine Tutto Mare was in a zingy white wine sauce and overflowing with shrimp, mussels, clams, calamari and scallops. I asked him if he was just hungry or was really enjoying his meal so much that he didn’t offer me a bite. He really enjoyed it that much. I ordered sausage parmigiana and it was huge. It should come with a warning label. It was a shareable feast and was a warm oozy dish of sliced sausage and peppers along with zucchini and yellow squash, covered in a red sauce, topped with mozzarella cheese and baked in the oven. It. was. outstanding. Well, the five bites that I had were outstanding. I really couldn’t squeeze another bite in. I took it home, and the next day I ate it for dinner while the kids took turns tasting it and asking when I’m going to make something like that at home for dinner. Sorry kids, but mom needs a night off every now and then. They’ll just have to order it at Luigi’s 418! I would definitely return to Luigi’s 418 and this time for dinner with a crowd of friends. I think there is plenty to please everyone’s palate and it’s clear that while there are still a few hiccups with service, the manager truly cares and wants to be the restaurant that Leavenworth will come to love and become the Italian mainstay of downtown Leavenworth. Buon appetito! Lisa Sweet writes about food for the Leavenworth Times.
12 Leavenworth County Living
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