Northland February 2016

Northland

FEBRUARY 2016

NorthlandLifestyle.com

L

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™

DIG IN! Grab your fork and get ready!

KITCHENS: TRENDS FOR THE HEART OF THE HOME SEATTLE FISH BRINGS THE OCEAN TO THE PLAINS VINO PAIR: HORS D’OEUVRES MADE EASY

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Lifestyle Letter

Food lovers unite!

FEBRUARY 2016 editor

F

ood. It's a subject that I rarely get tired of talking about. Even in February, when I should be eyeball deep in a very healthy diet, my obsession is finding the most enjoyment from each bite.

Luckily, I like fresh fruits and vegetables, lean meats, seafood and finding recipes to combine all of them.

This issue is really devoted to what brings us together. As Candi Sweeney says in our feature on kitchen trends, the kitchen truly is the heart and soul of the home. After watching hours of House Hunters, I've learned that if there's one thing that people won't skimp on, it's the kitchen. Knowing that they can entertain and really, live, in this one room is of the utmost importance to modern home buyers.

Although we are landlocked in the midwest, the Seattle Fish Company International is making sure that we don't have to feel that way at dinner time. With their new program that utilizes bycatch, or all the fish that also get caught when fisherman are netting for the more popular catches like tuna, home cooks can try some new kinds of fish and possibly make fishing more sustainable. Read all about it in Pete Dulin's feature.

Bringing the family together for dinner is important. In our busy lives, dinnertime is sometimes the only time that we really get to slow down and connect, checking in with each other. Whether we do that in one of our fantastic restaurants (check out Luigi's!) or at the family dinner table, it's important to slow down and enjoy each other as well as our food. Bon Appetit!

Rachel C. Murphy | RMurphy@LifestylePubs.com sales director

Matthew Perry | Matthew@LifestylePubs.com advertising sales

Carey Welsch | Carey.Welsch@LifestylePubs.com Andrew Unrein | Andrew.Unrein@ LifestylePubs.com Bob Lynch | Bob.Lynch@LifestylePubs.com contributing writers

Pete Dulin, Peggy Parolin, Jennifer Higgins, Kenneth Keiser, Kendra Matthewson contributing photographers

Joel Schneider, Pete Dulin, McKenna Matthewson, Lani Odell

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NorthlandLifestyle.com ON THE COVER Seattle Fish Company International is bringing the ocean to you. Read more on page 22.

PHOTOGRAPHY PROVIDED 6

Northland Lifestyle | February 2016

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TALK TO US

P.O. Box 12608 Overland Park, KS 66282-3214 Proverbs 3:5-6 Northland Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Northland’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors.

Information in Northland Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

February 2016

18 22 22 Seattle Fish Company International

Lands in Riverside

Departments 10

Good Times

14

Around Town

26 Northland Kitchen Is Designed To

Be Seen, Not Hidden

16

Locally Owned

18

Food and Wine

30

Hot Spot

34

Hops and Vine

37

Sold Properties

38

Lifestyle Calendar

42

Parting Thoughts

Local wholesaler provides access to fresh seafood

Heart of the Home Gets Trendier

34 Vino Pair: Finding the Perfect Pairings

Subscription service make hosting simple

26 34

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Good Times

Linden Baptist Church's Reindeer Games

Linden Baptist Church welcomed parents and children in the Northland area on December 12. The day included lunch, games, and a free shopping area for kids as well as photos with Santa Claus himself!Â

10

Northland Lifestyle | February 2016

Shoal Creek Living History Museum's Visit from St. Nicholas

St. Nicholas dropped in on the Shoal Creek Living History Museum on December 5. Guests mingled with actors in period dress, mailed letters to Santa and celebrated St. Lucia Day. Boy Scouts led tours of the grounds.Â

February 2016 | Northland Lifestyle

11

Good Times

Take A Bite out of Stigma

More than 400 guests sipped and savored bites from Kansas City's finest restaurants and beverage vendors at Take a Bite Out of Stigma: A Culinary Experience. The fundraiser benefited ReDiscover's programs and services and also raised

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ReDiscover President/CEO Alan & Chris Flory

Honorary Chairs Barry & Pat Seward

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Northland Lifestyle | February 2016

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Around Town

AROUND TOWN

WOMEN'S PRO BASKETBALL RETURNS TO KANSAS CITY Kansas

City

will

welcome a new professional

basketball

team to the area in 2016. The Kansas City Majestics, Lady Eagles will be making their debut this coming summer.

The Kansas City

Remodeling is currently underway on the 800 square-foot Wellness Corner, located adjacent to the North Kansas City YMCA’s Welcome Center. Updates include a more open floor plan and a work station for a NKCH registered nurse, who will provide complimentary health and wellness screenings, advice and risk assessments to Y members Wednesday and Friday mornings. Comfortable seating to accommodate health educational classes and other gatherings, complete with complimentary coffee and tea is also planned for the space.

The monthly Lunch and Learn Series hosted by the North Kansas City Y featuring NKCH physicians and healthcare professionals will continue to be free and open to the public.

Through a partnership with the City of North Kansas City, the Y began operating the former North Kansas City Community Center as the North Kansas City YMCA in January 2015.

HILLCREST PLATTE COUNTY RECEIVES DAILY POINT OF LIGHT AWARD Volunteering gives hope in an unsure world, and the national Point of Light program has honored Hillcrest Platte County’s stellar volunteers for their commitment and hard work.

Majestics will be the

This award is meaningful to the individuals Hillcrest Platte Coun-

first women’s profes-

ty’s program assists, the organization’s leadership and most of all,

sional basketball team since the Kansas City Mustangs (1992-1996).

the volunteers. Hillcrest Thrift Shop is a volunteer-driven organiza-

Keeping the tradition alive of great basketball is a passion of the head

tion, with approximately 400 volunteers who give back each month,

coach and co-owner of the Kansas City Majestics, Sarah Campbell.

ranging from retirees to children. Hillcrest Platte Thrift Shop is al-

Coach Campbell was a standout basketball player for the Kansas City

ways looking for more volunteers to help in an assortment of thrift

Mustangs as well Mizzou.

shop departments,

The team is a part of the Women’s Blue Chip Basketball League.

such

as

linens,

The WBCBL is the premier professional development league for

electronics, shoes

women’s basketball. The league has been in operation since 2005

and toys.

with over 40 teams spread throughout 9 regions. Director of Mar-

Hillcrest

Platte

keting for the WBCBL, Jade Tinner, is also a co-owner and player for

County

operates

the Kansas City Majestics. She has been a part of the WBCBL for the

two thrift shops

past 3 years.

that help fund their

The Lady Eagles will kick off their first home season this summer.

mission of helping

Their season begins in May and plays thru August. They will face six

homeless working

other teams in the Midwest region.

adults and families renew their lives. Hillcrest Platte County operates

For more information about tryouts and sponsorship opportu-

44 apartments that are offered rent/utility free to those who agree

nities for the Kansas City Majestics please contact them via email

to follow program standards. In exchange, they must work full-time,

at Info@KansasCityMajestics.com or visit their Facebook page at

attend required classes on subjects such as budgeting and life skills

Facebook.com/KansasCityMajestics.

and adhere to program guidelines.

NORTH KANSAS CITY HOSPITAL AND NORTH KANSAS CITY YMCA ANNOUNCE NEW PARTNERSHIP

The Point of Light is the world’s largest organization dedicated to volunteer service. The organization was created in 1993 by President George H.W. Bush to honor exceptional volunteers, which he referred to as “points of light.” A nominee is selected based

North Kansas City Hospital (NKCH) is partnering with the North

on outstanding volunteer service. For every business day a new

Kansas City YMCA to serve as the facility’s onsite medical wellness

award recipient is chosen. Since its inception, the Daily Point of

partner. Expected to open this spring, “The NKCH Wellness Corner” is

Light has honored over 5,000 volunteer based organizations. It is

an open-concept gathering space designed to bring additional health

truly an honor to be awarded the Daily Point of Light out of the sea

and wellness programs to YMCA members and Northland residents.

of 250,000 service projects operating per year.

14

Northland Lifestyle | February 2016

For housing information and assistance visit HillcrestPlatte.org

Park Hill’s processes align with these standards, which the Ex-

or call North Platte at 816.431.6914 or South Platte at 816.587.9037.

cellence in Missouri Foundation determined by carefully review-

Hillcrest Platte Thrift Shop is always looking for more volunteers.

ing our district application and conducting a thorough site visit of our schools.

PARK HILL EARNS MISSOURI QUALITY AWARD

The Missouri Quality Award demonstrates to the Park Hill community the world-class level of excellence that our schools are achieving.

Superintendent Dr. Jeanette Cowherd announced recently that the

It also comes with a detailed report from the site-visit team,

Park Hill School District received the Missouri Quality Award for the

which will identify both strengths and opportunities for improve-

second time.

ment. As we did last time, Park Hill will take that report and use it

Park Hill was the first school district to earn this distinction when they received it in 2009, and they are now the only district in the history of this award to earn it twice.

in our continuous improvement efforts.

GLADSTONE THEATRE IN THE PARK ANNOUNCES 29TH SEASON The Gladstone Parks & Recreation Department, Theatre

Quality

in the Park Board, and North Star Community Band are

Award recognizes an or-

proud to announce the 29th Season of Gladstone’s Theatre

ganization's

commitment

in the Park Summer 2016 productions. “Damn Yankees”

to meeting its customers'

will be presented July 8, 9, 10. “Shrek” will be presented Au-

needs and to using the

gust 5, 6, 7. We are actively seeking all interested director

best-available

processes

candidates for both shows. Interested candidates please

for everything it does. This

contact Gladstone Parks & Recreation at 816.423.4088 or

award is aligned with the

visit our website at GladstoneTip.com. Auditions for both

exacting standards of the

presentations will be held at Antioch Middle School, 2100

Malcolm Baldrige National

N.E. 65th Street, on April 3rd and April 9th. Times vary de-

Quality Award.

pending on ages as of June 1, 2016.

The

Missouri

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Locally Owned

Food from the Pacific Rim THE RIM SERVES UP ASIAN FUSION FARE ARTICLE JENNIFER HIGGINS | PHOTOGRAPHY LANI ODELL

O

wning three businesses while juggling three small kids is no easy feat, but Angel Wong and her husband Jeremy Teong make it look easy. In addition to Angel’s Nails on North Oak, Wong and Teong also own Lemon Tree frozen yogurt in Liberty. Now their newest business is right across the street: The Rim, an Asian fusion restaurant that focuses on quality and good food. While The Rim has been open since November of 2014, they recently bought out the other owners to improve the management and to change the restaurant style.

“You just can’t do good food fast, can’t get it fast with quality. Our quality is top notch, and our food is not simple. We wanted more of 16

Northland Lifestyle | February 2016

a dining experience instead of a fast food experience. We focus on healthy eating and added some specialty items,” Wong says.

The menu is full of variety, focusing on different food from different areas along the Pacific Rim. Pad Thai, lettuce wraps, and an extensive salad selection are on the dinner menu, along with a variety of sandwiches for their lunch menu.

“Our lemongrass steak is a favorite among customers; it is a Vietnamese dish that is healthy with fresh veggies and is delicious. The bourbon chicken is another favorite; it has a great taste and is tender and moist. Of course, our daughter loves the

mac and cheese with sweet potato fries,” Wong says.

Wong says a couple things set them apart from other restaurants.

“Our smoothies are so good with many different types. They are made with fresh veggies and fruits, and are all-natural with honey as a sweetener. Pho is an upcoming dish that Americans are now becoming accustomed to eating. There’s so much to it and it’s awesome to see it becoming popular.” Wong says.

In addition to running three busy businesses, Wong and Teong also have three small children to keep them busy: Avery is three, Emersyn is 20 months, and son, Ashton, is two months old.

“It is a lot of work with three small ones; it is hard to get anywhere on time. We have to bring the kids in with us all the time. It is just part of life for them,” Wong says The Rim is located at 8702 N. Flintlock Road in Liberty, next to Chipotle, and is open from 11-9 Sunday through Thursday, and 11-9:30 on Friday and Saturday. For dessert, walk across the street to Lemon Tree for some frozen yogurt!

The Residences AT Burlington Creek A luxury apartment community located just minutes from downtown Parkville and a short drive from downtown Kansas City

Enjoy shops, restaurants, and outside entertainmentsuch as an ice-rink, sand volleyball and miles of scenic walking and biking trails

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(855) 999-1358 6000 NW 63rd Street Kansas City, Missouri 64151 February 2016 | Northland Lifestyle

17

Food and Wine

HEALTH Pour On The

◀ The Arbequina Extra Virgin Olive Oil and Traditional Balsamic Vinegar with Italian Pesto Bread Dipping Blend

FIND THE REAL DEAL AT HEAVENLY OLIVE OILS & VINEGARS

ARTICLE KENDRA MATHEWSON | PHOTOGRAPHY MCKENNA MATHEWSON

You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients.”

I

come from a long line of bad cooks. While each generation improves slightly over the previous, we have a long way to go. Since discovering Heavenly Olive Oils & Vinegars and using them, I've attained "good cook" status with my family. And it happened simply, without any fuss or complicated classes. Just like Julia says.

The olive oil industry has gotten some bad press lately. What you find in grocery stores is not the same as what owners Mindy and Steve Anderson sell in their specialty shop. They compare those products with hot dogs: “You never know what you’re going to get.”

Heavenly’s extra virgin olive oils (EVOO) are ultra premium, meaning higher quality with much higher standards in every detail (trucks are only allowed to be half full when transporting, olives are picked same day they're crushed, supplier tests oils for purity before CONTINUED >

18

Northland Lifestyle | February 2016

Debunking A Few Myths The Andersons also offered to sort out a few myths and facts about olive oil: “Light” Extra Virgin Olive Oil – There is no such thing as a light version. You can’t take the calories out of olive oil. This label is a marketing/selling point.

“The Greener The Better” – Color has nothing to do with the quality of olive oil. The only indication a greener color may give is a slightly more “grassy” flavor.

“All Olive Oils Are Created Equal” – Not all olive oil has the same nutritional value or quality. Store bought olive oil is manufactured to taste consistently the same, so its ingredients can be altered to achieve that goal. In nature, there are many types of olives oils (like apple varieties) and variables in the growth process, so all-natural, fresh olive oil taste varies and that is a good thing. It’s also important to know the polyphenol levels. These are the antioxidant and anti-inflammatory properties found in high quality oils that gives them the cardiovascular benefits. The fresher the better; as olive oil ages, the nutritional value deteriorates.

A favorite pairing drizzled over salad is Blackberry-Ginger Balsamic Vinegar with Lemon Fused Olive Oil

February 2016 | Northland Lifestyle

19

Food and Wine

(CON TI N U ED)

Some of the Nutritional Benefits buying and inspects fields personally, etc.)

Their pure balsamics (10 calories per tablespoon) are from Modena, Italy, aged up to 18 years with no added preservatives, sugar or additives.

Three types of olive oils fill the pretty stainless steel fustis lining their shelves: natural unflavored, fused and infused. Fused = Flavors are attained by crushing a whole fruit simultaneously with the olives, “fusing” them together. Other stores sell flavored oils created with extract flavorings. Infused = An EVOO produced by adding herbs and spices, the oil taking on the flavor through the infusion process.

Cooking with and eating these quality products make you want to eat healthy because it tastes so good. They can show you how to transform even kale from bitter to amazing.

You must go in and taste for yourself. They'll guide you through, and make it fun.

Co-owner Steve Anderson's 20-year background in pharmaceutical sales, including 12 years in the cardiovascular realm, gives him unique experience and understanding of the biochemical science behind the products; he is a wealth of knowledge. All employees are trained to answer questions as well. Some of their customers are nutritionists who recommend Heavenly's products to their patients.

Extra Virgin Olive Oil*

Balsamic Vinegar**

Regular use of olive oil in place of other fats

Good salad dressing substitute, less

can lower rates of heart disease, atheroscle-

fattening and lower calories

rosis, diabetes, colon cancer and asthma.

Suppresses

body’s

appetite

and

Functional food rich in antioxidants and

increases time it takes stomach to empty,

phenolic compounds with a variety of

thus helping to prevent overeating

protective effects for the body A source of calcium, iron, manganese, The body uses the monounsaturated fats

potassium (minerals that improve

in EVOO to produce substances that are

body function and weight loss ability)

relatively anti-inflammatory Contains polyphenols, antioxidants Helps lower blood pressure

that protect against heart disease and cancer

Can help in prevention of bone loss Boosts DETAILS

Reduces risk of breast cancer

Heavenly Olive Oils & Vinegars

activity

of

pepsin,

an

enzyme that breaks protein down into smaller amino acids, helps

HeavenlyOliveOils.com

Can improve insulin sensitivity, lower

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Seattle FISH COMPANY INTERNATIONAL ARTICLE PETE DULIN | PHOTOGRAPHY PETE DULIN AND COURTESY OF QUIXOTIC FARMING

Local wholesaler provides access to fresh seafood

S

eattle Fish Company International brings the bounty of the world’s oceans to Kansas City. The company recently moved its wholesale seafood operation in November from the East Bottoms to a new 29,300-square-foot facility in Riverside.

The Kansas City facility is modeled after its Denver-based sister company, Seattle Fish Company. Founded in 2004, the Kansas City operation has introduced an innovative program that offers weekly seafood specials and locally-raised fish as an alternative to seabased sources.

22

Northland Lifestyle | February 2016

GREAT CATCH

The Whole Boat Harvest Program enables area chefs and consumers to buy a wider variety of seafood while they support sustainable practices. By and large, many fishing boats are driven to catch and sell only high-demand seafood that generates the most profit. Fish such as mahi, snapper, and tuna are bound for the wholesale market. Subsequently, supermarket seafood cases and restaurants sell these familiar selections to grocery shoppers and diners. Other fish caught in nets during the catch is often discarded.

To stem this wasteful practice, the Whole Boat Harvest Program obtains some of the “bycatch” from multiple vendors. The company sells a variety of this lesser known but equally delicious seafood as a weekly special direct to consumers. This approach boosts profitability for fishing boats that can earn more yield from each catch. Further, chefs and the public can buy fresh and frozen seafood direct from Seattle Fish.

“The program helps the environment [so vendors do] not over-fish the more popular fish that we have been trained to eat,” says

Seattle Fish regional sales manager Jacquie Brockhoff. “The seafood available changes weekly. By Thursday, we know what we’ll have for Monday the next week.”

The bycatch available to the public depends on the season, the actual catch from the fishing boats and shipping conditions subject to the weather. Seattle Fish develops a weekly list of fresh fish specials. One week might feature sheephead, a fish with sweet, shellfish flavor and firm, moist flesh not commonly found on restaurant menus.

Some weeks may feature three to five different selections such as John Dory, smelt, drum, and Spanish mackerel.

“It’s a new program that we’re getting off the ground,” says Brockhoff. “It will get stronger as we get more people and chefs involved.”

In addition to bycatch, Seattle Fish sells fresh and frozen seafood as available. Purchases require a 10-pound minimum.

“Customers can call, put an order in, and come in the next day to pick up their order,” says Brockhoff. “People are excited to have us here and have been calling.”

Seattle Fish’s Northland presence has generated local demand for seafood. For example, the company sold $6,000 worth of product alone to customers the week before Christmas. Shrimp, crab, and smoked salmon were popular during the holidays. As the New Year unfolds and diets begin, Brockhoff anticipates that customers will be interested in lean, white CONTINUED > fish such as tilapia.

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February 2016 | Northland Lifestyle

23

SEATTLE FISH COMPANY (CON TI N U ED)

To place orders, customers can contact Kristen at Seattle Fish via phone at 816.920.7070, ext. 211, or email kristen@ seattlefish.com for more information about availability. Pick-up time runs from 10 am to 2 pm, Monday through Friday.

Aquaculture company Quixotic Farming has developed a method for farm-raised tilapia. Since March 2014, Quixotic Farming began raising tilapia in nearly three-dozen 10,000-gallon fish tanks at its Chillicothe, Missouri, facility housed in a former Wal-

“Customers can call, put an order in, and come in the next day to pick up their order,” says Brockhoff. “People are excited to have us here and have been calling.”

IS LOCAL SEAFOOD AN OXYMORON?

Seattle Fish has taken measures to source premium-quality seafood and fish, even if the source doesn’t come from the briny waters of the ocean. The company orders from fish farms and vendors throughout Missouri and the Midwest.

The overall quality and specific characteristics – fattiness, firmness, flavor, texture – of fish, wild-caught salmon for example, vary depending on the source, seasonality, and handling post-catch. The quality of farmraised salmon and other fish will also vary, depending on the measures that a vendor takes with its aquaculture operation, better known as fish farming.

“A vendor at a fish farm can take care of the fish at all stages,” Brockhoff says. “With wild-caught fish, there’s no control or monitoring of the fish.”

24

Northland Lifestyle | February 2016

Mart building. Also, since 2009 Quixotic has raised tilapia at its Colorado farm.

“Our fingerlings or ‘fry’ are shipped to our Trenton, Missouri, nursery from a hatchery in the Netherlands and one in Louisiana when they are less than 24-hours old,” says Quixotic marketing director Claire Constant.

“From there, the fry either remain in Trenton to grow before traveling to our Chillicothe farm, or the fry are shipped by truck to the Colorado nursery to grow before entering the tanks of our Colorado farm. The majority of our fish complete their growing process in Chillicothe and are then shipped to Colorado to be processed for our frozen products.”

The fish sold to the live/fresh market to companies such as Seattle Fish come directly from Quixotic’s Missouri farm.

Brockhoff and her sales team communicate with supermarket fishmongers and chefs

to educate them about Quixotic’s line of fresh tilapia as well as locally-raised and -sourced fish from other companies.

“We source barramundi [an Asian seabass] from Iowa, tilapia from Chillicothe, Missouri, walleye from the Great Lakes, and hackleback sturgeon caviar from Missouri,” Brockhoff says.

“The barramundi is less muddy tasting and slightly cheaper than the same fish from Australia.”

Not all chefs are convinced of farm-raised fish as a sustainable, cost-effective alternative.

One local chef contends that the quality of a farm-raised fish won’t be the same as one that grew in its natural habitat. The feeding habits, diet, water environment, and other factors cannot be replicated. As such, some farm-raised tilapia has earned knocks in recent years due to poor industry practices and declining quality. Still, the operating methods, standards, and output of aquaculture companies do vary, and consumers may not be able to tell the difference in quality.

Quixotic’s tilapia are fed a certified diet free of antibiotics, chemicals, and hormones.

The company supplies a premium-quality product that’s worth the higher cost per pound, Brockhoff contends.

“Our fresh tilapia is much better than frozen,” Brockhoff says. “Most people only look at the price per pound.”

Quixotic’s frozen tilapia products are available from area Price Chopper stores and Door-to-Door Organics. The company plans to open an e-commerce store as well.

Seattle Fish Company International is working with vendors on sustainable fishing programs, and developing relationships with local companies for alternative sources of fresh fish.

The company and informed consumers both represent critical points in the pathway from water-based source to plate. That network begins with fishing boats and extends to the supermarket seafood case, dining experiences in restaurants, hotels and other venues, and, ultimately, the consumer. From the heart of the Midwest, Seattle Fish’s challenging role balances needs between consumer preferences, demand from its clients, evolving practices by vendors, and sustainability as part of its mission.

For more information, visit SeattleFishKC.com.

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Northland Kitchen Designed To Be Seen, Not Hidden Heart of the Home Gets Trendier

ARTICLE PEGGY PAROLIN | PHOTOGRAPHY PROVIDED

26

Northland Lifestyle | February 2016

F

or Broker/Agent Candi Sweeney, nothing’s more satisfying than matching a client with the perfect home. More often than not, that match hinges on the suitability of a single room—the kitchen.

Sweeney, a member of the Reece Nichols Wolfe-Sweeney team, which is the #1 resale team north of the river, says, “The kitchen really is the most important room in the home. A kitchen can make or break a sale; it’s that simple.”

“The kitchen has evolved,” Sweeney explains.

“It’s no longer just the place we prepare food or eat with our families. It’s become an office, a gathering place, a homework station, a center of entertainment and an extension of our personalities. It’s definitely a room to be showcased instead of hidden. The kitchen is now more entwined with our lives than ever.”

While Sweeney’s primary expertise is in real estate sales, her background in fashion keeps her following trends and contributes to her overall strong sense of design.

“In 2016, gray is the new white,” Sweeney says, pointing to an article that ap-

peared in her in-box earlier that morning. “New shades in sinks, appliances and countertops are popping up. Wide-open spaces to accommodate more people, and premium views are also more commonplace. Kitchens are definitely to be seen and not hidden.”

One house currently listed by Wolfe-Sweeney that immediately came to mind while discussing new trends in kitchens was that of Russ and Pam Redburn at 6541 Ridge Road in The National. The Redburns spent more than two years remodeling their home, doing a complete tear out and redesign of the main kitchen, as well as adding a butler’s pantry.

Pam, a former interior designer who self-admittedly has always been a bit ahead of her time, had ideas for transforming the eating area to make it everything she wanted it to be.

“When we began remodeling our home, we truly believed we’d be here forever, so we

spared no expense during the two-year process. Since Russ and I share similar tastes in design and styling, I can truly say the result of this decorative journey is highly reflective of our personalities.

“First and foremost in considering the overall design of the kitchen space was an infusion of color,” muses Pam. “Color is energizing and has the ability to make everyone in its midst feel good, no matter what’s going on. For Russ and me, that’s what home is all about—having a place to gather our gather our family and friends, to enjoy life, and share our love.

“I found the open floor plan in the existing kitchen area appealing, I just wanted things arranged differently. I wanted to take full advantage of the kitchen so it could be used for entertaining and family gatherings, as well as more intimate dinners. Having an open design allows me to be in the CONTINUED >

February 2016 | Northland Lifestyle

27

NORTHLAND KITCHEN (CON TI N U ED)

kitchen cooking and have others nearby without having them crowded around me. This fits my cooking style perfectly! I’m confident the next homeowners will equally enjoy the flow of this space.

“We transformed the laundry room, which was behind the main kitchen into a butler’s pantry or second kitchen. We fully equipped both cooking spaces with top-of-the-line appliances. The dining room is situated in a way that it’s only a few steps away from either kitchen, which is perfect for seating. Whoever lives in this home will enjoy the flow of this space. It’s conducive to bringing people

28

Northland Lifestyle | February 2016

together and a beautiful place for celebrations. No matter who lives in this home, they’ll have lots of space for cooking and entertaining.

The ambiance can be casual or upscale or somewhere in between.

“This is truly a family-friendly home,” observes Pam. “The kitchen provides an excellent setting for family events, no matter the size. That was our goal. Russ and I wanted the area to feel comfortable, whether it was just the two of us, or the entire family with all the grandchildren. Our desire was to create a central space where we could all be together.”

During the extensive remodel, Pam also decided to add a much needed and desired outdoor grill, bar, and kitchen that featured just about everything the indoor kitchen had to offer. Equally important, whether entertaining inside or out, the Redburns and their guests could enjoy the panoramic view of the lake and golf course.

“When redoing the outside, we wanted the flow of the outdoor kitchen to go along with the flow of the stone wall and the open patio,” Pam explains. “I wanted to showcase the bar by adding vibrant color. During the summer, my choice of flowers complements the kitchen making guests feel as if they’re at a tropical resort. We can enjoy the sunset, while serving a wonderful outdoor meal without ever leaving the Midwest. It just doesn’t get much better than that.”

“The Redburn’s home on Ridge Road is only one of many homes we have listed in the Northland that features spectacular kitchens,” adds Sweeney while clicking through image after image of homes the Wolfe-Sweeney team has for sale. “Each of these homes offers its own unique space or the potential to become the exact space you’ve always wanted. Dreams really do become reality. The Redburn's home is a perfect example of that vision.”

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Hot Spot

I

&

LUIGI’S LIBERTY SQUARE WELCOMES

ITALIAN RESTAURANT WINE BAR ARTICLE RACHEL MURPHY | PHOTOGRAPHY JOEL SCHNEIDER

30

Northland Lifestyle | February 2016

f you haven't noticed, the quaint downtown areas of the heart of America have been struggling lately. Big box stores, chain restaurants and suburbs have been the death knell for Main Street USA. Luckily, downtown Liberty seems to be escaping that fate and, after a bit of turnover, has a great lineup of boutiques and restaurants to choose from.

Luigi's Italian Restaurant and Wine Bar is one of them. The restaurant, serving classic Italian fare, opened in one half of what used to be Cork and Brew, with the other half occupied by Morning Day Cafe. The space, which felt cavernous when it was a single establishment, feels like the perfect cozy size on either side of the wall now that it has been divided.

I have to admit, I walked by Luigi's a hundred times before I decided to stop in.

In a town lousy with Italian joints, how is this one going to be any different? Luckily, I was very wrong on this one and I was pleasantly surprised when my husband and I dined there recently. Instead of the expected Italian-American cuisine that many of us are used to, Luigi's has quite a few authentic Italian options. Olive Garden this is not.

On a Saturday evening at 7 p.m., we arrived hungry. The dining room was about half full and people continued coming through the door. I overheard a server saying that the owner/chef Ari Dreshaj was out of town but the staff still functioned like a well-oiled machine. We started with an appetizer--sliced Italian sausage in a light marinara and sherry wine sauce ($7.95). Sopped up with the yeasty rolls delivered to the table along with an olive oil, herbs and vegetable dip, it was a satisfying first course. I'm not sure what brand the sausage was, but it tasted like it could be Scimeca's which is always a winner in my book.

For the main course, we had a huge variety to choose from. The Luigi's menu is split into four sections: entrees, seafood, chicken house specialties and homemade baked pastas. There is a section for strombolis but beside it is a note that says that the pizzas and strombolis are not available after 4 p.m. on Friday and Saturday evenings. I'm sure it's because of the oven time that they monopolize but it was still disappointing to see.

Instead, we went with pasta. I went with my server's suggestion, a quiet young man from Sicily (he made sure to stipulate that CONTINUED >

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Hot Spot

(CON TI N U ED)

he was Sicilian, not Italian), and ordered the chicken capellini ($14.95). What arrived was the perfect portion--had we not had a starter, I could have finished it, but as we had, I had a nice lunch portion for the next day.

The dish consisted of a thin filet of chicken breast topped with spaghettini noodles, fresh vegetables and tomatoes in a light white wine sauce. It was a delicate dish, less assertive than many on the menu but very satisfying.

My husband went with the Luigi's Special ($15.95). This curious dish had what could aptly be called a rosa sauce--an alfredo sauce with a touch of marinara, rendering it pink and very rich. For protein, the dish included both chicken and sliced sausage, along with bell peppers and spinach. Although completely different than my capellini, the Luigi's Special was pretty fantastic. On future visits it would be tough to turn that down.

One curious thing about Luigi's is its status as a 'wine bar'. They do offer a wine and beer list, heavy on the Italian favorites, of course, but there is little bar to speak of. There is a bar, but no seating at the bar. They also do not serve spirits at all, only wine and beer. A cocktail wasn't missed by any means and my Chianti paired well with dinner, but it was the first time that I have experienced that in KC. When it comes down to it, there's more to Luigi's than meets the eye. I'm looking forward to subsequent visits, and at least one before 4 p.m. so that I can try the stromboli.

Liberty has a new place to go for Italian. Luigi's is here to stay.

Luigi's Italian Restaurant and Wine Bar 8 East Franklin St. Liberty, Missouri 64068 816.781.8650 HOURS

Closed Monday Tuesday-Thursday 11 a.m.-9 p.m.

Friday-Saturday 11 a.m.-9:30 p.m.

Sunday 11 a.m.-9 p.m.

Facebook.com/ LuigisItalianRestaurantWineBar

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Hops and Vine

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KI

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Mike & Mindy Kearns are taking the guess work out of hosting a party.

Vino Pair:

Finding the Perfect Pairings SUBSCRIPTION SERVICE MAKE HOSTING SIMPLE

L

asting impressions are created through taste buds. Entertaining friends, a new client or anyone worthy of being impressed by the best food or drink creates a challenge to serve unique and memorable cuisine experiences. Chefs worldwide make a living off people’s taste buds. Sadly, most of us are not chefs.

Vino Pair, in Parkville, Mo. has created a business to address this problem. Owners Michael and Mindy Kearns have created packages of wine, fine cheese, fruit, gourmet crackers and other items to provide the finest hors d’oeuvres created by chefs. The package may include thyme or the desired spice for this finished product. Pairing the right ingredients is the key to Vino Pair’s success.

A card is included in each package that pairs the right combinations. This card, with photos of each step, might read: Step 1: Slice the apple in half, top to bottom. Cut a V shape on each side to core it, then slice each half into two more pieces. Lay one of the four apple pieces flat and slice it cracker thin. Step Two: Slice a chunk of the Gouda cheese and place it over the top of the apple slice. The

following three steps include how to prepare the blackberries, cashews and the appropriate amount of thyme to create a perfect hors d’oeuvre. An herb like thyme creates a taste bridge that delivers consumers to the pairing of the wine and hors d’oeuvres.

“We deliver chef-selected food and wine in a refrigerated box to your home or business on a monthly subscription basis,” Michael Kearns says. “The subscription economy has become popular. Consumers trust others to choose for them when they have limited expert knowledge CONTINUED >

34

Northland Lifestyle | February 2016

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Hops and Vine (CON TINUED)

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PatriotOutreach.org 36

Northland Lifestyle | February 2016

of a certain type of food or drink. We enlisted chefs to show off their skills in pairing, I love pairing food and wine. We are the only company that ships both in the same box.”

The Kearns tested certain tastes and combinations on their neighbors with good success. They determined the right amount of all ingredients creates a superb product that goes with the wine. Shipping this exceptional kit was the next hurdle.

“There are always problems to face when shipping food or wine to other states,” Michael says. “So far we are only shipping to four states but we should add ten more states soon. Navigating legal issues in shipping alcohol to different states is complicated. California, Missouri, New Mexico and Idaho are the first states to receive Vino Pair products. New York, for example, has laws prohibiting companies to ship wine in the same box as food products, so we are learning how to work with their laws.”

Developing a shipping package that would deliver food and wine in perfect condition was another issue for Vino Pair. The Kearns found their packaging design as a key to this successful business.

“The box is made by the Pratt Company, an Australian company that recycles wood pulp,” Michael says. “The inside of each box includes a liner that fits inserts to hold ice packs and food. I may be shipping an apple, some kind of cheese or some completely different items in another box. Our box design allows me to safely ship any of our combinations. Stickers label each product and our pictured guide makes this easy for anyone to use. The unique insulated liners are encased in plastic and made from recycled blue jeans and recycled flooring material.”

Want to learn more about Vino Pair’s delicious foods? Check their website at: VinoPair.com or call 1.888.869.5944.

One of their pairings they do

Sold Properties

Recently SOLD Northland Properties SUBDIVISION

AVERAGE LIST PRICE AVERAGE SOLD PRICE

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AVE DOM*

Riss Lake

722,000

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37

Lifestyle Calendar

February FEBRUARY 1 - 16 CATHOLIC SCHOOLS WEEK ART DISPLAY ZONA ROSA/THE GROVE Catholic Schools Week is an annual national celebration of Catholic elementary and secondary schools that highlights the importance of art in schools. In order to help these local schools celebrate, Zona Rosa is hosting a children's Art Display that begins January 29th and runs through February 16 (during regular shopping hours in The Grove). Admission is free.

FEBRUARY 10 S-T-R-E-T-C-H YOUR HEART-PART OF MOMS ON THE MOVE SOCIETY

FEBRUARY 12 - 14

ZONA ROSA/THE GROVE

AMY GRANT WITH THE KANSAS CITY SYMPHONY

Join us for a night of friends, stress relief and fun with an entertain-

KAUFFMAN CENTER

ing resistance-band workout. Take your new band and personalized

Amy Grant has always found a way to share her life through her mu-

exercise plan home with you. Don’t “resist” – sign up today! Free - To

sic, and in the process has become not only the best-selling inspi-

register, go online at ClubWkc.com or call 816.691.1690.

rational artist of all time but also one of the most celebrated artists in pop music. Her songs continue to be part of the fabric of life for

FEBRUARY 11

long-time listeners and brand new fans.

STONECREST SENIOR LIVING BLOOD DRIVE STONECREST AT BURLINGTON CREEK

FEBRUARY 13

Join the Stonecrest Senior Living team to donate blood for the Com-

2ND SATURDAYS IN WESTON

munity Blood Center of Greater Kansas City! Your one donation can

DOWNTOWN WESTON, MO

save up to 6 lives! A complimentary lunch will be provided with every

Stroll the streets, listen to music, grab a bite to eat and drink and

donation. StonecrestAtBurlingtonCreek.com.

enjoy Weston as downtown shops stay open late.

VFW Post 7356 Auxiliary

NO ONE DOES MORE FOR VETERANS.

ST. PATRICK’S DAY IRISH DINNER 4:30 pm to 7:00 pm, Thursday March 17th 10125 Tom Watson Pkwy, Parkville MO 64152 Cost: $10 adults, $5 for kids aged 5-10 Children under 5 eat free!

For more information, call 816-806-2796

38

Northland Lifestyle | February 2016

Enjoy a menu of Corned Beef Cabbage Carrots Irish Potatoes Rye Bread Dessert Coffee / Tea

FEBRUARY 13

FEBRUARY 27

JAMMIN' AT THE GEM

KC BREW FEST

CONCERT SERIES

UNION STATION

KANSAS CITY

KC Brew Fest brings together dozens of

Saxophone superstar Kim Waters, cele-

craft and international breweries, as well

brating his 25th year as a recording artist,

as KC's best local breweries. Features

will be performing his smooth jazz with

40 breweries, 100 beers, music and

a special Valentine's Day concert. Silver

food. General admission $35; VIP ad-

Soul is Kim’s recent solo album and fol-

mission $45. Admission includes beer.

lows 16 Top 10 and 14 #1 singles and 4 #1

Food is sold separately. All attendees

CDs. More at: AmericanJazzMuseum.org

must be 21 and over.

Tickets available at the AJM Box Of-

MARCH 6

fice, 816.474.6262 or through Ticketmaster.

11TH ANNUAL IN THE SHADE

FEBRUARY 17

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Please join Concerned Care Inc. for their

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Mass Index (BMI), blood pressure and blood sugar levels. We’ll have

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calling Carolyn Henry at 816.474.3026, ext. 103. You can also make a

Each participant will receive a special gift. Free. To register, go online

reservation by email to carolyn@concernedcarekc.org.

at ClubWkc.com or call 816.691.1690.

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business directory ART & PHOTOGRAPHY Art & Frame Warehouse-Northland (816) 584-8009 afwkc.com

AUTOMOTIVE

Show-Me Shooters Indoor Range (816) 452-4867 showmeshooters.com

CHARITIES & FUNDRAISERS

FINANCIAL SERVICES & PLANNING

Savers in Liberty (816) 792-4477 savers.com

Carnes CPA (816) 489-7878 carnescpa.com

CHILD CAMPS, CARE & TUTORING

Equity Bank (816) 587-4322 bankpuppet.com

The Nibble Nook, LLC (816) 560-9270 thenibblenook.com

We think you’re worth it.

Your always set for a sitter.

The days of saying no because you can’t find a sitter are over.

It’s time to say yes to everything you want to do.

COMMUNITY EVENTS & ORGANIZATIONS Post 7356 Parkville VFW (816) 968-2752 myvfw.org/mo/post7356

DENTISTS & ORTHODONTICS Dentistry for Children (816) 548-3400 kidsdentistkc.com

Dr Michael Byars DDS (816) 781-8222 byarsdental.com/northland

Bank Liberty (816) 792-6621 banklibertykc.com

HEALTH & WELLNESS

Michael Barnthouse, MD. Gynecology & Women’s Wellness (816) 941-0700 drbarnthousegyn.com/

HOME SERVICES Budget Blinds of the Northland and Kansas City (816) 505-5515 budgetblindskc.com

Midwest Lifetime Roof Systems (913) 393-3008 lifetimeroofsystems.com

Scheduling childcare has never been easier or more convenient.

So get excited and get started.

Gordon Dental (816) 505-2222 kcgordondental.com

Rock And Wall Landscape (816) 392-7262 rockandwalllandscape.com

Parkville | 816.256.5907 | collegesitters.com

EDUCATION

INSURANCE

College Nannies & Tutors (816) 256-5907 collegetutors.com/parkvillemo Northland Catholic Schools (816) 453-3450 stpiusxhs-kc.com

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ENTERTAINMENT & RECREATION

Precision Collision Center (816) 781-9630 precisioncollisionkc.com

Patriot Outreach (866) 967-8766 patriotoutreach.org

Think date night’s a luxury?

Oakhill Day School (816) 436-6228 oakhilldayschool.org

Northland Lifestyle | February 2016

Allstate - Gladstone (816) 420-0500

MEDICAL CLINICS & FACILITIES Fairway Eye Center (913) 491-9123 fairwayeyecenter.com

Mosaic Life Care (800) 447-6820 mymosaiclifecare.org Pediatric Care North (816) 587-3200 pediatriccarenorth.com Weston Family Clinic & Medical Spa (816) 640-2762 wfcmedspa.com

OTHER

Meyers Funeral Chapel (816) 741-0251 meyersfuneralchapel.com

PROPERTY & REAL ESTATE

Geiger Elite Real Estate Group (816) 721-9400 geigerelitehomes.com Residences Burlington Creek (855) 999-1358 maac.com/missouri/kansas-city/residences-at-burlington-creek Wolfe-Sweeney & Associates LLC (816) 746-2777 wolfesweeney.com Woodneath Farms A Hunt Midwest Community (816) 781-7925 huntmidwestkc.com

SALONS & SPAS Sunlighten Day Spa (913) 754-0831 sunlighten.com

KC’S NEWEST HOME COMMUNITY

Meritas Health (816) 691-2021 meritashealth.com

A niche subdivision for homeowners who have a heartbeat for contemporary style and appreciate energy efficiency.

SENIOR LIVING & SERVICES

R E S E R V E Y O U R L O T T O D AY

Senior Helpers (816) 455-9300 seniorhelpers.com/ kansascitynorth

U R B A N N O RT H L I V I N G .CO M

McCrite Plaza at Briarcliff (816) 888-7930 mccritekc.com

8 1 6 -72 1 - 9 4 0 0

Stonecrest at Burlington Creek (816) 505-3030 stonecrestatburlingtoncreek.com February 2016 | Northland Lifestyle

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Parting Thoughts

My name is Rachel and I have Advanced Dinner Party Delusion Syndrome WORDS RACHEL C. MURPHY

I

have a confession--I have advanced dinner party delusion syndrome. ADPDS affects many in my age group, especially those that have cable and have watched anything on the Cooking Channel. ADPDS is when you have unrealistic expectations for what your home kitchen can accommodate and how many people are truly comfortable in your house.

I have always loved entertaining. I have a standing watch party for the Oscars every year. I love hosting cocktail parties, which quickly become wine parties because we are all too lazy to mix anything. I love the minutiae, the planning, the searching for the perfect recipe that will wow my guests.

My problem is realizing and coming to terms with the fact that I live in a single family home with an open, but modest, floor plan.

There have been many occasions where I truly believed with all my heart that I can fit 20 people around a table in my dining room/ living room/hallway. Comfortably. I'm lying to myself.

My first go at this came from my desire to make porchetta for a harvest party. Porchetta is a very involved recipe, based on the Italian ritual of slaughtering a pig, removing the innards and then stuffing the good bits back in and roasting it over an open fire. My version consisted of a pork tenderloin wrapped in a layer of pork belly and then wrapped with the pork skin, all held together with butcher's twine, spices and prayer.

Making porchetta takes several days worth of work, as you have to brine the meat, then dry it thoroughly and then roast it for several hours. For me, this involved rousing my sleeping husband from his

42

Northland Lifestyle | February 2016

warm bed at 6 a.m. so that he could hold together the layers of meat so that I could wrap it in twine. Strangely, wrestling 20 pounds of pork proved to be too much for me. He was less than thrilled.

But the finished product was worth it. The skin was crispy, the belly oozing with unctuous fat, the tenderloin inside tender and juicy. It was enough to feed all 15 people that I had squeezed around all the tables that we own. And because it was so tender, using a knife wasn't a huge issue, which was good because no one could really move their arms because they were squeezed in so tight.

This is just one example. There was the paella party that I had planned on seating people outside for and thus invited 20 adults and all their children. It started raining. We had to move it all inside and eat in shifts. There have been Christmas parties where friends that have known each other for years stand around awkwardly because I've loaded every possible surface with food but run out of chairs.

But I'm slowly learning my lesson. I'm scaling back. I'm not inviting everyone to every party. Sometimes, a few close friends that can really enjoy themselves fills the room with just as much joy as a house full. Tonight is a great example. I have six people coming over to celebrate my friend Ionut's birthday. We will eat Romanian food, recipes from his home country, drink good wine and all be able to hear each other. We will have a luxurious amount of elbow room. Everyone will laugh and go home happy and I will rest easy knowing that I've finally learned the necessary skill of knowing what I can handle.

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