Restaurant Recipes of Kansas City

#OMPILED BY 2ESTAURANT 2ECIPES

9OU CAN NOW PREPARE AND TASTE SOME OF YOUR FAVORITE RESTAURANT FOODS IN YOUR OWN KITCHEN &EATURING OVER 2ESTAURANT 2ECIPES FROM SOME OF +ANSAS #ITY S BEST KNOWN EATING AND DRINKING ESTABLISHMENTS %NJOY

3PECIAL 4HANKS FROM THE 0UBLISHER 4HIS COOKBOOK WOULD NOT HAVE BEEN POSSIBLE WITHOUT THE SUPPORT OF ALL THE RESTAURANT OWNERS MANAGERS CHEFS AND SPONSORS WHO APPEAR IN THIS BOOK #OPYRIGHT © 2ESTAURANT 2ECIPES OF +ANSAS #ITY ,IBRARY OF #ONGRESS #ONTROL .UMBER &IRST 3ECOND %DITION n )3". )3".

4HIRD %DITION n )3". )3".

0RINTED IN #ANADA

E-Book ISBN-13: 978-0-9778057-3-0

0UBLISHED BY 2ECIPE 0UBLISHERS ! DIVISION OF *%# 0UBLISHING #O % #HERRY 3TREET 3PRINGlELD -ISSOURI 4OLL &REE WWW RECIPEPUBS COM WWW JECPUBCO COM 0UBLISHER *% #ORNWELL 3ENIOR !DVISOR *UDITH #ORNWELL 'RAPHICS $ESIGN 4OM $EASE 0ROJECT !DVISOR *IM -ARTIN !LL RIGHTS RESERVED 0UBLICATION NAME 2ESTAURANT 2ECIPES OF +ANSAS #ITY ITS COVER AND ALL PHOTOS ARE THE PROPERTY OF 2ESTAURANT 2ECIPES &OOD PHOTOS ON THIS COVER ARE PROVIDED BY &AMOUS $AVE S ,EGENDARY 0IT "AR " 1UE AND +# -ASTERPIECE "ARBEQUE 'RILL 4HIS COOKBOOK IS SOLD WITHOUT WARRANTY EITHER EXPRESS OR IMPLIED 4HE RECIPES PUBLISHED IN THIS COOKBOOK ARE TO BE FOLLOWED AS WRITTEN .ONE OF THE 2ESTAURANTS 0UBLISHER OR ANY RECIPE AUTHOR MAY BE HELD RESPONSIBLE FOR I ANY DAMAGES CAUSED OR ALLEGED TO BE CAUSED DIRECTLY INDIRECTLY OR CONSEQUENTIALLY BY THE PREPARATION OF THE RECIPES OR ANY OTHER INFORMA TION IN THIS COOKBOOK OR II SPECIlC HEALTH NEEDS OR FOR ANY ADVERSE REACTIONS TO THE RECIPES CONTAINED HEREIN 0LEASE SEEK MEDICAL ADVICE PRIOR TO USING THIS COOKBOOK IF YOU HAVE OR MAY HAVE ALLERGIES TO ANY INGREDIENTS CONTAINED IN THIS COOKBOOK )N PREPARATION FOR THE RELEASE OF THIS COOKBOOK THE 2ESTAURANTS AND 0UBLISHER HAVE MADE AN EFFORT TO ENSURE THE ACCURACY OF THE RECIPES CONTAINED HEREIN %XCEPT AS OTHERWISE INDICATED IN A RECIPE TO OUR KNOWLEDGE ALL OF THE RECIPES INCLUDING HEREIN BELONG TO THE AUTHOR S INDICATED

#ONTENTS "EST OF +ANSAS #ITY !PPETIZERS 3OUPS 3ALADS %NTRÏES -ISCELLANEOUS $ESSERTS "EVERAGES 0UBLISHER )NFO )NDEX

4HE "EST OF +ANSAS #ITY +FTT +JN T 4UFBLIPVTF +PIOOZ $BTDPOF T *UBMJBO 3FTUBVSBOU +PIOOZ T 5BWFSO +VNQJO $BUê TI 3FTUBVSBOU ,BCBM 3FTUBVSBOU /JHIUDMVC ,$ .BTUFSQJFDF #BSCFDVF (SJMM ,5 'SZFST -B $PDJOB EFM 1VFSDP -B .FTB .FYJDBO 3FTUBVSBOU -VDLZ #SFXHSJMMF .BMPOFZ T 4QPSUT #BS (SJMM .BSHBSJUB T "VUIFOUJD .FYJDBO 'PPE .BSSBLFTI $BGÊ .FM#FF T #BS 3FTUBVSBOU .JMBOP *UBMJBO %JOJOH /FJM 4NJUI T $PQFMBOE T 0ME 4IBXOFF 1J[[B 0 /FJMM T 3FTUBVSBOU #BS 1BEEZ 0 2VJHMFZ T 1VC (SJMMF 1BVMP #JMM T 3FTUBVSBOU 1FBSM T 0ZTUFS #BS 1JDLFSJOH T 1VC &BUFSZ 1JFSQPOU T 1JSPQPT 3FTUBVSBOU 1J[BOP T *UBMJBO $BGÊ 3$ T 3FTUBVSBOU -PVOHF 3FTUBVSBOU 3FDJQFT 3JDDP T *UBMJBO #JTUSP 3+ T #PC #F 2VF 4IBDL 3PNB #BLFSZ 3PNBOFMMJ (SJMM #BS 3PTBUJ T "VUIFOUJD $IJDBHP 1J[[B 4BZ $IFFTF (PVSNFU (SJMMFE $IFFTF 4LJFT 3FTUBVSBOU 4NPLJO +PF T #BS # 2VF $BUFSJOH 4QFDUBUPST 4QPSUT #BS 4UFQIFOTPO T "QQMF 'BSN 3FTUBVSBOU 4VOH 4PO 7JFUOBNFTF #JTUSP 4VUFSB T 3FTUBVSBOU 5BML PG UIF 5PXO 5BOOFS T #BS (SJMM 5BTTP T (SFFL 3FTUBVSBOU 5BUTV T 'SFODI 3FTUBVSBOU 5FSSBDF 3FTUBVSBOU Ѯ F #MVF .PPTF #BS (SJMM Ѯ F $BQJUBM (SJMMF Ѯ F $IPDPMBUF 4UPSF Ѯ F .BKFTUJD 4UFBLIPVTF Ѯ F .FMUJOH 1PU 'POEVF 3FTUBVSBOU Ѯ F 1FQQFSDPSO %VDL $MVC Ѯ F 1J[[B .BO Ѯ F 4BWPZ (SJMM Ѯ F 4DIPPM )PVTF #BS (SJMM Ѯ F 8PPEMBOET ,FOOFM $MVC 5PNGPPMFSJFT 3FTUBVSBOU #BS 64 'PPETFSWJDF 7 T *UBMJBO 3JTUPSBOUF 8BJE T 'BNJMZ 3FTUBVSBOU 8+ .D#SJEF T *SJTI 1VC ;JH .BD T #BS (SJMM

(VZT $IFFTF TUFBLT (ZSPT .PSF UI 4USFFU (SJMM #BS UI 4USFFU #SFXFSZ ;POF "NFSJTQPSUT #SFX 1VC "OESF T $POê TFSJF 4VJTTF "VTUJOT #BS (SJMM #BSMFZ T #SFXIBVT ## T -BXOTJEF #BS # 2 #FMGPOUF %BJSZ #JSEJFT 1VC (SJMM #P -JOHT #SJTUPM #BS (SJMM #VHBUUJ T 3JTUPSBOUF $BGÊ $BGÊ *UBMJB $BGÊ .BJTPO $BMJGPSOPT 8FTUQPSU $BMMBIBO T 1J[[FSJB 1VC (SJMM $BTB 1BMPNB .FYJDBO .BSLFU $BTDPOF T *UBMJBO 3FTUBVSBOU $$ T $JUZ #SPJMFS $IBDLP T #BLFSZ $BUFSJOH $IFMMZ T $BGÊ $IJDLFO / #MVFT $PQB 3PPN $SBZPMB $BGÊ %BO T -POHCSBODI 4UFBLIPVTF %JDL $MBSL T "# (SJMM %JOLZ $PDP T $BGÊ %PO $IJMJUP T .FYJDBO 3FTUBVSBOU %PO 3VCZ T 5BRVFSJB %SBHPO *OO &#5 3FTUBVSBOU &TQSFTTP $PĒ FF 4IPQ &WFSFUU T 3FTUBVSBOU &WFSHSFFO $IJOFTF 3FTUBVSBOU 'BMDPO %JOFS 'BNPVT %BWF T -FHFOEBSZ 1JU ##2 'BSSBEEBZT 3FTUBVSBOU 'JPSFMMB T +BDL 4UBDL #BSCFDVF 'PY BOE )PVOE 4NPLFIPVTF 5BWFSO (BSP[[P T 3JTUPSBOUF (PMEFO )BSWFTU #BLFSZ (PMEFO -FBG $IJOFTF 3FTUBVSBOU (SFBU 1MBJOT $BUUMF $PNQBOZ )BCBOFSP T )BOOBI #JTUSP $BGÊ )BZXBSE T 1JU #BS # 2VF )FSFGPSE )PVTF )PVMJIBO T 3FTUBVSBOUT *MJLJ $BGÊ BOE 8JOF #BS *WZ T 3FTUBVSBOU + (JMCFSU T 8PPE 'JSFE 4UFBLT 4FBGPPE +BLF T 4NPLFIPVTF #BS (SJMM +BTQFS T 3FTUBVSBOU +BWB 5JNF +B[[ -PVJTJBOB ,JUDIFO +FSFNJBI +PIOTPO T 3FTUBVSBOU 5BWFSO +FSSZ T #BJU 4IPQ #BS (SJMM +FSTFZ #PZ[ %FMJ

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0LAZA "OARD OF 4RADE TH -AIN s 'ATEWAY 0LAZA ST -ETCALF s

/RCHARD #ORNER #ENTER TH 1UIVIRA s /VERLAND 0ARK TH -ETCALF s

WWW BOLINGS COM /WNERS 2ICHARD AND 4HERESA .G DO EXTENSIVE RESEARCH TO ENSURE THAT ALL ITEMS ON THE MENU EVEN THE RICE A BLEND OF AROMATIC JASMINE LONG GRAIN RICE AND mUFFY !MERICAN LONG GRAIN RICE IS THE BEST AVAILABLE h)T IS OUR GOAL TO PROVIDE GOOD

HEALTHY FOOD WITH THE BEST SERVICE SO THERE IS PLENTY OF TIME TO ENJOY YOUR MEAL

AND SIT AND TALK AND DRINK TEA WITH FRIENDS )T S PART OF THE #HINESE TRADITION v SAYS 2ICHARD .G ,OCAL PUBLICATIONS HAVE NAMED "O ,INGS BEST #HINESE RESTAURANT IN +ANSAS #ITY TIME AND AGAIN 2ECENTLY "O ,INGS WAS NAMED ONE OF THE TOP #HI NESE RESTAURANTS IN !MERICA BY NATIONAL PUBLICATION #HINESE 2ESTAURANT .EWS

3HANGHAI 7ONTONS LB EA 3HRIMP AND 0ORK 4SP #HOPPED &RESH 'INGER $ASH OF 3UGAR 0KG 4HIN 7ONTON 7RAPPERS

LB "ABY "OK #HOY 3ALT AND 7HITE 0EPPER TO 3EASON 4SP 3ESAME 3EED /IL 6EGETABLE /IL

$IRECTIONS #HOP THE PORK AND SHRIMP INTO SMALL PIECES AND MIX IN SEASONINGS AND SESAME SEED OIL "LANCHE "OK #HOY AND SQUEEZE WATER OUT OF "OK #HOY 4HEN CHOP UP "OK #HOY AND MIX WITH PORK SHRIMP MIXTURE 7RAP A BIG TEASPOONFUL IN EACH WRAPPER THEN PAN FRY OR DEEP FRY IN VEGETABLE OIL OR BOIL WONTONS IN WATER

3UBMITTED BY "O ,INGS &INE #HINESE #UISINE

$/. 25"9 3 4!15%2)!

FE +L9P J -8HL<I@8 ,EXINGTON !VE $E3OTO +ANSAS

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/WNER 2UBEN #AMPOS IS A NATIVE OF :ACATECAS -EXICO BUT HE IMMIGRATED TO THE 5NITED 3TATES IN (E AND WIFE .ORMA OWN #HELLY S #AFE TOGETHER BEFORE DECIDING THEY WOULD BRANCH OUT TO $E3OTO $ON 2UBY S SERVES ONLY THE MOST AUTHENTIC -EXICAN CUISINE )T S MADE FRESH DAILY NOTHING IS REHEATED 4HEY WILL OFFER NEARLY ONE FULL PAGE OF DRINK SPECIALS

INCLUDING MANY IMPORTED LIQUORS 4HE CANTINA BOASTS A BREAKFAST MENU LUNCH SPE CIALS AND DINNER COMBOS ALL AT A VERY AFFORDABLE PRICES 4HE BEVERAGE LIST INCLUDES HORCHATA AND THE DESSERT LIST BOASTS DELICIOUS SOPAPILLAS $ON 2UBY S 4AQUERIA IS WORTH THE DRIVE ON +ANSAS (WY TO $E3OTO %NJOY 2UBEN S TAMALES AND CHICKEN ENCHILADAS WITH A COLD BEVERAGE

#OCTEL DE #AMARÃ&#x2DC;N 3HRIMP #OCTEL -ED 3HRIMP #OOKED $EVEINED -ED /NION #HOPPED !VACADO $ICED 4BS &RESH ,IME *UICE

$ICED 4OMATOES *ALAPENO 0EPPER 3LICED 4BS #ILANTRO 3ALT 0EPPER TO 4ASTE

$IRECTIONS -IX ALL INGREDIENTS TOGETHER 3ERVE CHILLED WITH WEDGE OF LEMON OR LIME 3UBMITTED BY 2UBEN #AMPOS

(%2%&/2$ (/53%

TH -AIN +ANSAS #ITY -/ s 4OWN #ENTER $RIVE ,EAWOOD +3 s 7 TH 3TREET ,AWRENCE +3 s % *ACKSON $R )NDEPENDENCE -/ s :ONA 2OSA n 3TODDARD .ORTH +ANSAS #ITY -/ s 6ERY FEW !MERICAN STEAKHOUSES COME CLOSE TO THE CONSISTENT EXCELLENCE AND QUALITY STAN DARDS THAT 4HE (EREFORD (OUSE HAS MASTERED FOR NEARLY YEARS %VEN FEWER HAVE EARNED THE NATIONAL REPUTATION THAT MAKES THIS INDEPENDENT RESTAURANT A FAVORITE OF LEGENDARY SPORTS lGURES (OLLYWOOD CELEBRITIES AND EVEN A FEW 5 3 0RESIDENTS 7HAT S OUR SECRET 3TERLING 3ILVER 0REMIUM "EEF )T COMES FROM PREMIUM CATTLE BRED AND RAISED IN THE HIGH PLAINS OF .ORTH !MERICA 7E LIKE TO SAY THAT (EREFORD (OUSE BEEF MAKES LIFE TASTE BETTER 7ITH lVE LOCATIONS AROUND THE METRO AREA YOU LL NEVER lND YOURSELF TOO FAR AWAY FROM THIS +ANSAS #ITY TRADITION 'O AHEAD #ONSIDER TONIGHT S DINNER PLANS MADE &IRE UP YOUR CAR AND HEAD OVER TO ONE OF OUR AREA RESTAURANTS 7E LL lRE UP OUR GRILL FOR THE BEST STEAK DINNER YOU VE EVER ENJOYED 3EE YOU AT THE (EREFORD (OUSE

3EAFOOD 3TUFFED -USHROOMS LBS #REAM #HEESE SOFTENED #UP )TALIAN "READ #RUMBS ,EMON *UICE FRESH SQUEEZED LEMON 4BSP 'ARLIC 0OWDER 0INCH 7HITE 0EPPER LB "AY 3HRIMP THAWED

%GG 9OLKS 'REEN /NIONS CHOPPED 3PLASH 7ORCESTERSHIRE 3AUCE 4BSP 3ALT LB 3NOW #RAB THAWED LB &LAKE #RAB -EAT THAWED

$IRECTIONS 0LACE CREAM CHEESE INTO BOWL OF +ITCHEN !ID ALONG WITH EGG YOLKS BREAD CRUMBS

GREEN ONIONS LEMON JUICE AND 7ORCESTERSHIRE SAUCE 7ITH PADDLE ATTACHMENT TURN THE MIXER ON LOW )NCREASE SPEED AS CHEESE SOFTENS )N A SEPARATE CONTAINER MIX SEASONINGS TOGETHER AND ADD TO THE CHEESE MIXTURE #ONTINUE MIXING TO BLEND INGREDIENTS WELL 4AKE SEAFOOD AND SQUEEZE TO REMOVE EXCESS WATER 0LACE SEAFOOD INTO MIXTURE WITH CHEESE AND MIX ON LOW SPEED UNTIL JUST INCORPORATED $E STEM LARGE MUSHROOMS AND PLACE ON COOKIE SHEET AND BAKE FOR ABOUT MINUTES #OOL 7ITH A KITCHEN SPOON lLL MUSHROOM CAPS WITH SEAFOOD lLLING 2OLL STUFFED CAPS IN )TALIAN BREAD CRUMBS "AKE AT DEGREES FOR ABOUT MINUTES OR UNTIL BROWNED &ILLING CAN ALSO BE USED TO STUFF CHICKEN AS A STEAK TOPPER STUFlNG FOR lSH OR THINNED OUT AND USED AS A PASTA SAUCE 3UBMITTED BY (EREFORD (OUSE

*%33 *)- 3 34%!+(/53% TH ,OCUST +ANSAS #ITY -/ -ARTIN #ITY

,UNCH -ON 3AT A M P M $INNER -ON 4HUR P M P M &RI 3AT P M P M 3UNDAY P M P M *ESS AND *IM S 3TEAK (OUSE OPENED FOR BUSINESS IN !PRIL

BY TWO MEN WHO WERE BEST FRIENDS *ESS +INCAID AND *IM 7RIGHT STARTED THEIR BUSINESS AT TH (OLMES AS A SMALL BAR AND GRILL RELOCATING TO THEIR PRESENT LOCATION AFTER A TORNADO IN *ESS AND *IM BELIEVED THAT GOOD FOOD GOOD SERVICE AND FAIR PRICES WOULD MAKE THE DRIVE FAR SOUTH OF THE CITY WORTHWHILE 4HIS BECAME WHAT IS KNOWN TODAY AS *ESS *IM S 3TEAK (OUSE *ESS LEFT THE BUSINESS AFTER STARTING A FAMILY LEAVING *IM TO RUN IT *IM HIRED HIS COUSIN 2 # 6AN.OY TO HOST AND MANAGE THE DINING ROOM AT NIGHT 4HIS WORKED WELL WITH *IM IN THE KITCHEN AND 2 # IN THE DINING ROOM !N ARTICLE IN A ISSUE OF 0LAYBOY MAGAZINE WRITTEN BY #ALVIN 4RILLIN BROUGHT *ESS *IM S 3TEAK (OUSE NATIONAL FAME 3O MUCH SO WE NAMED A STEAK AFTER IT *IM S HEALTH STARTED FAILING IN AND HE LEFT 2 # TO RUN THINGS *ESS *IM HAVE SINCE PASSED 2 # ALSO PASSED IN /CTOBER OF -IKE AND $AVID HIS SONS HAVE OWNED THE RESTAURANT SINCE .OW THE TH GENERATION IS WORKING AND GROOMING TO TAKE OVER THE BUSINESS SOMEDAY *ESS *IM S 3TEAK (OUSE SINCE

HAS BEEN A FAMILY OWNED AND OPERATED RESTAURANT

*ESS *IM S 3TEAK (OUSE 3HRIMP 3CAMPI OZ "UTTER #UP LEMON JUICE FRESH SQUEEZED TSP 4ABASCO SAUCE #UP BREAD CRUMBS

CLOVE GARLIC PEELED SMASHED #UPS WHITE WINE #UP SHALLOTS CHOPPED LARGE SHRIMP PEELED DEVEINED

$IRECTIONS )N A SAUTÏ PAN OVER LOW HEAT COMBINE BUTTER GARLIC LEMON JUICE WHITE WINE AND 4ABASCO !DD SHALLOTS BREAD CRUMBS TO MIXTURE "LEND WELL !DD SHRIMP AND STIR OCCASIONALLY TO COAT SHRIMP !LLOW THE SHRIMP TO COOK UNTIL THEY ARE PLUMP AND lRM

APPROXIMATELY MINUTES 3UBMITTED BY THE 6AN.OY &AMILY

-!2'!2)4! 3 !54(%.4)# -%8)#!. &//$ . /AK 'LADSTONE -/

*OHNSON $R 3HAWNEE +3

3OUTHWEST "LVD +ANSAS #ITY -/

(OLMES +ANSAS #ITY -/

4HERE ARE MANY ASPECTS TO -ARGARITA S SUCCESS /NE IS THEIR PHILOSOPHY THAT hTHE CUSTOMER IS NUMBER ONE v 4HERE IS SOMETHING TO PLEASE EVERYONE ON THEIR EXTENSIVE MENU !NOTHER IS OLD FAMILY RECIPES THAT HELP #HEF *OHN !BARCA TO DISH UP AUTHEN TIC -EXICAN FOOD THAT MELTS IN YOUR MOUTH AND KEEPS CUSTOMERS LOYAL AND COMING BACK 4HEY PRIDE THEMSELVES ON USING THE BEST PRODUCTS AND INGREDIENTS THEY CAN BUY ,ET S NOT FORGET WHERE -ARGARITA S GOT ITS NAME )T IS NAMED FOR THE POPULAR -EXICAN DRINK THAT CONTAINS TEQUILA TRIPLE SEC AND OTHER INGREDIENTS !T THE RES TAURANT -ARGARITA S ARE MADE IN LARGE BATCHES THEN DISPENSED THROUGH A TAP LIKE DRAUGHT BEEF 7HEN YOU GO TO -ARGARITA S YOU KNOW YOU WILL GET GOOD SERVICE

DRINKS AND MOST IMPORTANTLY GOOD FOOD IN SHORT IT FEELS LIKE COMING HOME

-ARGARITA S #HORIZO 2UMAKI LB #HORIZO 3AUSAGE 2EMOVED FROM THE #ASING #OOKED EA $ATES 3LICED $OWN /NE 3IDE AND /PENED EA "ACON 3LICES #UT IN (ALF #UPS 3OY 3AUCE #UP "ROWN 3UGAR #UP 7HOLE 'RAIN -USTARD #UP (ONEY

$IRECTIONS &ILL EACH DATE WITH TSP OF CHORIZO 7RAP EACH lLLED DATE WITH SLICE OF BACON AND SECURE WITH A TOOTHPICK #OMBINE THE SOY SAUCE AND THE BROWN SUGAR -ARINATE THE BACON WRAPPED DATES FOR HOURS 2EMOVE FROM MARINADE AND BAKE ON A PARCHMENT PAPER LINED SHEET PAN MINUTES OR UNTIL THE BACON IS CRISP -IX HONEY AND WHOLE GRAIN MUSTARD FOR THE DIPPING SAUCE 3UBMITTED BY $AVID AND 2ON

0)2/0/3 2%34!52!.4 7EST &IRST 3TREET 0ARKVILLE -/

&AX WWW PIROPOSKC COM

4HE TASTE OF !RGENTINA IS VERY !MERICAN -IDWESTERN 4HE FOODS OF ITS CAPITAL CITY "UENOS !IRES ARE STEAKS GRILLED MEATS SEAFOOD FRESH SALADS AND VEGETABLES !RGENTINEAN DINING IS VERY COSMOPOLITAN WITH A TOUCH OF 3PANISH )TALIAN &RENCH AND OTHER ETHNIC FOODS 4HE FOOD IS SIMPLE NOT PARTICULARLY SPICY YET mAVORFUL 0IROPOS IMPORTS ALL OF ITS SALTS BUTTER CHEESE AND SPICE FROM !RGENTINA 3TRONGLY %UROPEAN IN BACKGROUND AND CULTURE !RGENTINEANS ENJOY DINING IN A GENERALLY RELAXED ATMOSPHERE WHERE CONVERSATION AND GRACIOUS DINING GO HAND IN HAND /VERLOOKING QUAINT DOWNTOWN 0ARKVILLE AND 0ARK 5NIVERSITY MAKES ONE FEEL AS THOUGH THEY ARE DINING IN A SMALL %UROPEAN 6ILLAGE 0IROPOS 2ESTAURANT ON THE HILL IN DOWNTOWN 0ARKVILLE OFFERS A UNIQUE VIEW WARM ATMOSPHERE AND FRESH FOODS PREPARED IN THE !RGENTINEAN STYLE

,OBSTER #AKES CUP 2ED BELL PEPPER DICED CUP CORN TABLESPOONS LEMON JUICE BUNCH PARSLEY CHOPPED CUP PLAIN BREAD CRUMBS

CUP 'REEN BELL PEPPER DICED CUP ,OBSTER MEAT COOKED CUP MAYONNAISE EGGS TEASPOON SALT AND PEPPER EACH

$IRECTIONS -IX ALL THE INGREDIENTS EXCEPT FOR THE LOBSTER MEAT TOGETHER #AREFULLY FOLD IN THE LOBSTER MEAT SO AS NOT TO BREAK UP THE PIECES TOO MUCH $IVIDE INTO OUNCE CAKES #OAT IN PLAIN BREAD CRUMBS 0LACE TBSP OIL IN FRYING PAN #OOK MINUTE ON EACH SIDE AND lNISH IN OVEN AT DEGREES FOR MINUTES 3UBMITTED BY 0IROPOS 2ESTAURANT

2* 3 "/" "% 15% 3(!#+ ,AMAR -ISSION +3

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%XECUTIVE #HEF 2OBERT - 0ALMGREN "OB FULlLLED HIS LIFE LONG DREAM ON /CT

WHEN HE OPENED THE DOORS TO THIS NEW RESTAURANT 2* S "OB "E 1UE 3HACK !T THE AGE OF "OB GOT HIS lRST TASTE OF THE FOOD BUSINESS BY WORKING IN THE FAMILY GROCERY STORE )N HE ENTERED HIS lRST !MERICAN 2OYAL ""1 CONTEST 3INCE THEN HE WAS COMPETED IN OVER CONTESTS AND RECEIVED NUMEROUS AWARDS ""1 TRADITION IS TO PUT YOUR NAME ON YOUR PRODUCT 4O ACCOMPLISH THIS "OB HAS WORKED HARD FOR YEARS ON IMPROVING AND PERFECTING HIS PRODUCT )N TRYING TO KEEP THE FAMILY TRADITION GOING 2* S IS NAMED AFTER "OB S SON 2OB ERT *R !LSO h!NGIE S TOSSED SALADv ON HIS MENU IS NAMED AFTER HIS DAUGHTER !N GELA h"OB "E 1UEv IS HIS TEAM COMPETITION NAME

2* S *ALAPENO 3AUSAGES IN #ORN (USK LBS 0ORK "UTTE #OARSE 'RINDS OZ 3UGAR 4SP 'ARLIC &RESH #HOPPED 4SP !LLSPICE 4 #RUSHED "LACK 0EPPERCORNS $RY #ORN (USK

OZ +OSHER 3ALT OZ #HICKEN "ASE 4SP .UTMEG #UP *ALAPENOS 3EEDED #HOPPED -EDIUM 4SP #AYENNE 0EPPER

$IRECTIONS (AVE YOUR BUTCHER GRIND THE PORK BUTTE FOR YOU IF YOU DO NOT HAVE A GRINDER AT TACHMENT 3OAK CORN HUSK IN WARM WATER FOR MINUTES 0REPARE AND MEASURE ALL INGREDIENTS BEFORE MAKING THE SAUSAGE #OMBINE ALL INGREDIENTS IN A +ITCHEN AIDE MIXER WITH THE PADDLE ATTACHMENT -IX ONLY UNTIL ALL INGREDIENTS ARE INCORPORATED $ON T OVER MIX 3COOP OUT APPROXIMATELY OZ OF SAUSAGE AND PLACE IN OPEN CORN HUSK 4IE EACH END WITH STRING 3MOKE AT $EGREES & FOR APPROXIMATELY HOURS OR UNTIL INTERNAL TEMPERATURE REACHES DEGREES & 3ERVE WITH 2* S (OT ""1 3AUCE AND $IJON -USTARD AS AN AP PETIZER OR SLICE AND MAKE SANDWICHES 9IELDS SAUSAGES %NJOY WITH YOUR FAVORITE BEVERAGE 3UBMITTED BY %XECUTIVE #HEF 2OBERT - 0ALMGREN

30%#4!4/23 30/243 "!2

#2/7. #%.4%2 2%34!52!.43 "9 (9!44 3PECTATORS 3PORTS "AR -C'EE 3TREET +ANSAS #ITY -/

&AX 3PECTATORS 3PORTS "AR IS LOCATED ON THE MEZZANINE LEVEL OF (YATT 2EGENCY #ROWN #ENTER AND IS THE PERFECT PLACE TO COME RELAX EAT AND WATCH YOUR FAVORITE TEAMS &ROM THE 3TARTING ,INE UP TO THE -AIN %VENT AND %VEN INTO %XTRA )NNINGS 3PECTA TORS HAS YOUR TASTE BUDS COVERED 7ITH A BIG SCREEN 46 THE %30. GAME 0LAN A POOL TABLE AND ARCADE GAMES 3PECTATORS IS THE PLACE TO BE IF YOU ARE A FAN OF ANY GAME

"UFFALO 7INGS #HICKEN 7INGS "ONE )N "ONE /UT PACKAGES 3AUCE OZ &RANKS (OT 3AUCE LB -ELTED "UTTER 4BSP 'ARLIC 0OWDER 6EGETABLE /IL OPTIONAL #ELERY 3TICKS OPTIONAL

CUP (ONEY WARM 4BSP #AYENNE 0EPPER TO TASTE 4BSP /NION 0OWDER "LUE #HEESE 2ANCH $RESSING OPTIONAL

$IRECTIONS 0REHEAT OVEN TO DEGREES !DD TOGETHER MELTED BUTTER CAYENNE PEPPER GARLIC POWDER AND ONION POWDER AND MIX WELL 4HEN ADD WARM HONEY AND &RANK S HOT SAUCE TO HOT SAUCE MIXTURE 0LACE CHICKEN WINGS ON BAKING SHEET 4O KEEP FROM STICKING

LIGHTLY COAT WITH VEGETABLE OIL 7HEN OVEN IS READY PLACE BAKING SHEET WITH WINGS IN THE OVEN FOR MINUTES 7HEN lNISHED TOSS CHICKEN WINGS IN HOT SAUCE MIXTURE AND ENJOY WINGS WITH COOL "LUE #HEESE 2ANCH $RESSING 3UBMITTED BY #ATHY .OVAK 3OUS #HEF

4%22!#% !42)5- 2%34!52!.4

#2/7. #%.4%2 2%34!52!.43 "9 (9!44 4ERRACE !TRIUM 2ESTAURANT -C'EE 3TREET +ANSAS #ITY -/

&AX 4HE 4ERRACE 2ESTAURANT LOCATED ON THE MEZZANINE LEVEL OF (YATT 2EGENCY #ROWN #ENTER IS THE PERFECT PLACE TO RELAX WHILE ENJOYING YOUR MEAL 4HE BEAUTIFUL GARDEN SETTING SURROUNDED BY LUSH GREENERY AND TRANQUIL WATERS IS SURE TO SATISFY YOUR NEED TO UNWIND 4HE 4ERRACE OFFERS BOTH A DAILY BREAKFAST BUFFET AND SALAD DELI BAR AS WELL AS A VARIETY OF TASTY MENU SELECTIONS &OR AN EXPRESS BREAKFAST VISIT #OFFEE %XPRESS AT THE ENTRANCE OF THE 4ERRACE FOR SPECIALTY COFFEES DANISH AND MORE

#HICKEN .ACHOS OZ 2ED YELLOW AND BLUE CORN TORTILLA CHIPS OZ 0IZZA CHEESE OZ $ICED TOMATOES OZ 3LICED BLACK OLIVES OZ 3ALSA

OZ 'RATED CHEDDAR CHEESE OZ 'RILLED CHICKEN DICED OZ 3LICED JALAPENOS OZ 3OUR CREAM

$IRECTIONS 3PREAD CHIPS EVENLY OVER ENTIRE SURFACE OR PASTA BOWL 4OP WITH OZ OF CHEDDAR CHEESE AND OZ OF PIZZA CHEESE !DD TOMATOES JALAPENOS BLACK OLIVES AND GRILLED CHICKEN 4OP WITH REMAINING CHEESE AND COOK IN A DEGREE OVEN FOR MINUTES 3ERVE WITH SALSA AND SOUR CREAM ON THE SIDE 3UBMITTED BY #ATHY .OVAK 3OUS #HEF

4(% #!0)4!, '2),,% /N 4HE #OUNTRY #LUB 0LAZA *EFFERSON 3TREET +ANSAS #ITY -/

7E OFFER PRIVATE DINING FOR TO AT LUNCH OR DINNER 4HE #APITAL 'RILLE LOCATED ON THE #OUNTRY #LUB 0LAZA IS HOME OF OUR DRY AGED HAND CUT +ANSAS #ITY 3TRIP THE FRESHEST 3EAFOOD AND MOUTH WATERING #HOPS #OME SEE WHY ONE )NGRAM S CRITIC WROTE h) WAS SPEECHLESS v 9ET )NGRAM S WAS NOT SPEECHLESS ABOUT OUR SER VICE WHICH WAS VOTED BEST IN +ANSAS #ITY IN &OR A REALLY SPECIAL NIGHT JOIN US FOR THE LIVELY AND SOPHISTICATED SOUNDS OF OUR 3UNDAY NIGHT *AZZ &IND OUT WHY NOTHING SAYS h+ANSAS #ITYv MORE THAN CUTTING INTO A PERFECTLY PREPARED DRY AGED STEAK AND LISTENING TO THE BEAUTIFUL SOULFUL SOUNDS OF LIVE MUSIC IN THE BACKGROUND &OR SPECIAL CELEBRATIONS OR THE BUSINESS MEETING THAT HAS TO BE JUST RIGHT TRUST OUR PROFESSIONAL SERVICE STAFF UNDER THE GUIDANCE OF %XECUTIVE #HEF 2AY #OMISKEY AND HIS CULINARY TEAM TO WOW YOU EVERY TIME 7HENEVER YOU THINK OF 4HE #APITAL 'RILLE THINK OF A PERFECTLY CRAFTED UNFORGETTABLE MEAL

WHETHER IT IS A UNDER AN HOUR POWER LUNCH OR A PRIVATE DINNER EVENT IN ONE OF OUR lVE SPEC TACULAR PRIVATE DINING ROOMS

0AN 2OASTED ,OBSTER ,OBSTER -EAT APPETIZER PORTIONS OR DINNER PORTION OZ ,OBSTER -EAT COOKED AND SHELLED TAILS CLAWS KNUCKLES 4BSP 5NSALTED 7HOLE "UTTER 4BSP &RESHLY #HOPPED 4ARRAGON 4BSP &RESHLY #HOPPED #HIVES 4BSP &RESHLY #HOPPED #HERVIL TSP +OSHER 3ALE OZ 3EASONAL 6EGETABLE 'ARNISH OZ -ICRO 'REEN OR 3PROUTS -ELT 4BSP OF WHOLE BUTTER IN A SAUTÏ PAN OVER MEDIUM HEAT /NCE THE BUTTER IS MELTED ADD THE LOBSTER TO THE PAN AND COOK FOR ONE MINUTE BEING CAREFUL NOT TO BROWN !DD THE SEASONAL VEGETABLE GARNISH AND AN ADDITIONAL 4BSP OF BUTTER GENTLY STIRRING TO COMBINE AND EVENLY HEAT 2EDUCE THE HEAT TO LOW ADD THE LAST 4BSP OF BUTTER THE FRESH HERBS AND SEASON WITH THE KOSHER SALT #AREFULLY SEPARATE THE SEASONAL GARNISH FROM THE LOBSTER WITH A SPOON AND PLACE IN THE CENTER OF TWO WARMED BOWLS 0LACE CLAW KNUCKLE AND TAIL OVER THE VEGETABLE GARNISH AND DRIZZLE BUTTER PAN SAUCE OVER AND AROUND THE LOBSTER 0LACE A SILVER DOLLAR SIZED BUNCH OF MICRO GREENS ON TOP OF THE LOBSTER AND SERVE IMMEDIATELY

6EGETABLE 'ARNISH ORDERS OZ OZ !SPARAGUS SLICED ON EXTREME BIAS EARS OR OZ &RESHLY 3HUCKED #ORN CUT OFF COB OZ /YSTER -USHROOMS SLICED THINLY OZ 5NSALTED 7HOLE "UTTER GAL 7ATER TSP +OSHER 3ALT 4BSP 3UGAR #OMBINE THE WATER SALT AND SUGAR AND BRING TO A BOIL !DD THE CORN AND COOK FOR FOUR MINUTES 7HILE THE CORN IS COOKING ADD THE BUTTER TO A LARGE SAUTÏ PAN AND WARM OVER MEDIUM HEAT !DD THE MUSHROOMS AND COOK STIRRING FREQUENTLY FOR THREE MINUTES 3EASON WITH TSP OF SALT AND PLACE THE MUSHROOMS IN A MIXING BOWL !DD THE SLICED ASPARAGUS TO THE BLANCHING WATER AND COOK WITH THE CORN FOR ONE MINUTE $RAIN THE VEGETABLES AND MIX THEM WITH THE MUSHROOMS 3PREAD OUT ON COOKIE SHEET AND RESERVE FOR TIME OF SERVICE 4O MAKE THIS A COMPLETE MEAL YOU CAN SERVE THE PAN ROASTED LOBSTER AND VEGETABLES OVER ANGEL HAIR PASTA 3UBMITTED BY %XECUTIVE #HEF 2AY #OMISKEY

#/0! 2//-

"ROADWAY +ANSAS #ITY -ISSOURI

WWW COPAROOMKC COM 7E OPENED IN !PRIL )T DID NOT TAKE LONG AND THE RAVE REVIEWS STARTING COM ING IN FROM THE LOCAL CRITICS AND NEWSPAPERS 4HE ORIGINAL 2AT 0ACK MAY BE GONE

BUT THEIR PRESENCE IS ALIVE IN THIS SMALL FAMILY RUN )TALIAN RESTAURANT 9OU WILL lND FABULOUS FOOD GREAT SERVICE AND DIVINE ENTERTAINMENT IN THIS PLACE WE CALL HOME /WNER #ARLO #AMMISANO COULD NOT HAVE BEEN BLESSED WITH A BETTER CHEF THAN HIS OWN MOTHER +ATHY &IORELLO 7HEN SHE AGREED TO BE THE CHEF HE KNOW HE HAD THE KEY INGREDIENT FOR SUCCESS

#OPA 2OOM &ROZIA )TALIAN STYLE OMELET APPETIZER EGGS #UP )MPORTED 2OMANO #HEESE GRATED (EAPING TBSP &RESH #HOPPED 3WEET "ASIL 0INCH OF 0EPPER TBSP 0URE /LIVE /IL

#UP (EAVY 7HIPPING #REAM (EAPING TBSP &RESH #HOPPED 'ARLIC 0INCH OF 3ALT #UP #HOPPED 2AW 6EGETABLE OF YOUR CHOICE ASPARAGUS BROCCOLI PEAS

MUSHROOMS ARTICHOKES

$IRECTIONS 4HE lRST STEP IS TO GET A IN NON STICK SKILLET !DD TBSP OF 0URE /LIVE /IL !DD RAW VEGETABLES 3AUTÏ ON LOW TO MEDIUM HEAT 7HILE VEGETABLES ARE BEING SAUTÏD COMBINE ALL OTHER INGREDIENTS IN A LARGE BOWL 7HISK UNTIL mUFFY /NCE THE VEGETABLES ARE SAUTÏD POUR mUFFY MIXTURE OVER VEGGIES 2UN A SPATULA ALONG THE EDGE OF THE SKIL LET UNTIL THE BOTTOM OF THE EGG MIXTURE SETS /NCE THE MIXTURE IS SET TAKE A mAT PLATE

PUT ON TOP OF THE SKILLET &LIP FROZIA OVER ONTO THE PLATE AND THEN SLIDE THE UNCOOKED SIDE BACK INTO THE SKILLET 0UT IN THE OVEN AT DEGREES FOR TO MINUTES OR UNTIL DONE 4O MAKE SURE IT IS DONE CUT INTO THE MIDDLE WITH A KNIFE TO CHECK 3PRINKLE FRESH 2OMANO CHEESE AND FRESH SWEET BASIL ON TOP #UT INTO YOUR CHOICE OF SERVING SLICES 3UBMITTED BY (EAD #HEF +ATHY &IORELLO #ARLO #AMMISANO /WNER

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TOMFOOLERIES COM 4OMFOOLERIES CAUSE YOU HAD SO MUCH FUN LAST TIME ! FUN COME AS YOU ARE ATMOSPHERE SERVING THE LOCAL +ANSAS #ITY CROWD FOR OVER YEARS !CCOMMODA TIONS FOR BOTH SMALL AND LARGE PARTIES LOOKING FOR A VARIETY OF INNOVATIVE AND UNIQUE MENU OPTIONS

3HRIMP AND 6EGETABLE 3PRING 2OLLS WITH 3OY 'INGER $IPPING 3AUCE )NGREDIENTS 3PRING 2OLL OZ DRIED MAI FUN NOODLES THIN RICE STICK NOODLES OZ COOKED SHRIMP CUP lNELY CHOPPED GREEN CABBAGE CUP lNELY CHOPPED RED CABBAGE b CUP lNELY PEELED CARROT b CUP lNELY CHOPPED GREEN ONIONS b CUP CHOPPED BEAN SPROUTS CUP lNELY CHOPPED RED PEPPER TEASPOONS TERIYAKI SAUCE TEASPOON RICE WINE VINEGAR 4ABLESPOONS lNELY CHOPPED CILANTRO RICE PAPER WRAPPERS LARGE EGG BEATEN TO BLEND )NGREDIENTS 3OY 'INGER $IPPING 3AUCE b CUP SOY SAUCE CUP CORN SYRUP CUP RICE WINE VINEGAR GREEN ONIONS lNELY CHOPPED TEASPOONS MINCED GINGER SPLASH OF HOT CHILI SAUCE

$IRECTIONS #OOK NOODLES IN POT OF BOILING WATER UNTIL TENDER ABOUT MINUTE $RAIN WELL #OARSELY CHOP 0LACE NOODLES IN MIXING BOWL TOSS WITH REMAINING INGREDIENTS 3ALT AND PEPPER TO TASTE 0LACE PIECE RICE PAPER ON WORK SURFACE 0LACE A CUP OF MIXTURE ALONG CENTER OF WRAPPER &OLD THE BOTTOM OF WRAPPER OVER lLLING THEN FOLD IN SIDES OF WRAPPER OVER lLLING "RUSH TOP EDGE OF WRAPPER WITH EGG 2OLL UP TIGHTLY

PRESSING TO SEAL EDGE 2EPEAT WITH REMAINING WRAPPERS AND SHRIMP MIXTURE #OVER

CHILL &OR 3OY 'INGER 3AUCE 7HISK ALL INGREDIENTS TO BLEND 3UBMITTED BY 4OMFOOLERIES

6 S )TALIAN 2ISTORANTE % (WY )NDEPENDENCE -/

A M P M - 4H A M P M &RI A M P M 3AT A M P M 3UNDAY !LL MAJOR CREDIT CARDS 2ESERVATIONS ALWAYS ACCEPTED

WWW 6S2ESTAURANT COM

,ONG KNOWN AS +ANSAS #ITY S hPREMIERv )TALIAN 2ESTAURANT THIS FAMILY OWNED AND OPERATED ESTABLISHMENT HAS BEEN AN IMPORTANT PART OF THE CITY S DINING EXPERI ENCE FOR OVER YEARS 6 S FORMULA FOR PLEASING ITS GUESTS IS SIMPLY COMBINING UNCOMPROMISED SERVICE IN A BEAUTIFUL RELAXED ENVIRONMENT 7E OFFER A WIDE VARIETY OF AUTHENTIC )TALIAN SPECIALTIES AT MODERATE PRICES 7HETHER A ROMANTIC DINNER FOR TWO ELEGANT FORMAL DINNER PARTY BIRTHDAY OR ANNIVERSARY CELEBRATION YOU LL UNDERSTAND WHY 6 S )TAL IANO HAS BECOME KNOWN AS hA NICE PLACE TO FALL IN LOVE v )N ADDITION 6 S ALSO FEATURES THE h"EST 3UNDAY "RUNCH IN 4OWN v AWARD WINNING MENUS WINE LISTS AND COMPLETE BANQUET OF OF PREMISE CATERING FACILITIES 6 S )TALIANO IS THE AREA S hMUST SEEv )TALIAN RESTAURANT ,OCATED MILES EAST OF THE 4RU MAN 3PORTS #OMPLEX ON (IGHWAY

#HICKEN 0ESTO 0IZZA v FOCACCIA BREAD OZ 0ESTO 3AUCE OZ GRILLED CHICKEN BREAST DICED OR CUT IN STRIPS OZ DICED RED ONION OZ SHREDDED MOZZARELLA CHEESE OZ GRATED 2OMANO CHEESE

$IRECTIONS 3PREAD PESTO ONTO FACACCIA BREAD TOP WITH CHICKEN ONION MOZZARELLA AND RO MANO "AKE MINUTES AT DEGREES UNTIL CHEESE HAS SLIGHTLY BROWNED #UT INTO FOURTHS 3ERVES OR IF SERVED WITH A NICE SALAD 3UBMITTED BY 'REG (UNSUCKER

3/503 3!,!$3

4( 342%%4 "2%7%29 7 TH 3TREET +ANSAS #ITY -/

&AX #LINTON 0ARKWAY ,AWRENCE +3

&AX

+ANSAS #ITY S lRST BREWPUB IS STILL GOING STRONG NOW WITH A ND LOCATION IN ,AW RENCE #HECK OUT THE FRESH AWARD WINNING BEERS IN MANY STYLES !S ALWAYS THE MADE FROM SCRATCH MENU HAS SOMETHING FOR EVERYONE 4HE ATMOSPHERE IS WARM AND INVITING WITH 46S AND LIVE ENTERTAINMENT #HECK US OUT

"AKED 0OTATO 3OUP "AKED POTATO CUBED #HOPPED YELLOW ONION 4SP "LACK PEPPER OZ "UTTER 4 #HICKEN "ASE 0T (EAVY CREAM 4 +OSHER SALT

OZ #HOPPED BACON RAW #HOPPED CARROT 2IBS OF CHOPPED CELERY OZ &LOUR 1T 7ATER 4SP 4ABASCO SAUCE

$IRECTIONS 3AUTÏ ALL VEGETABLES WITH BACON WITH BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT 7HEN BACON AND VEGETABLES ARE COOKED ADD mOUR AND STIR OCCASIONALLY #ONTINUE COOKING FOR MINUTES !DD THE REST OF THE INGREDIENTS AND BRING TO A SIMMER 3IMMER FOR MINUTES 'ARNISH WITH FRESH CHOPPED SCALLIONS 3UBMITTED BY +# (OPPS ,TD

!-%2)30/243 "2%7 05"

!-%2)34!2 #!3)./ (/4%, !MERISPORTS "REW 0UB .ORTH !MERISTAR $RIVE +ANSAS #ITY -/ OR 4HIS MILLION SPORTS BAR AND BREW PUB FEATURES A STATE OF THE ART VIDEO SYSTEM

THE ONLY 'ERMAN STYLE LAGER HOUSE IN THE AREA AND A HEARTY MENU OFFERING LUNCH

DINNER AND LATE NIGHT DINING 4HE COMFORTABLE SEAT SPORTS BAR OFFERS GUESTS SUCH CLASSICS AS GIANT PRETZELS "UFFALO WINGS AND HEAPING MACHO NACHOS /THER SELECTIONS INCLUDE AN ARRAY OF JUICY BURGERS SANDWICHES CRISP SALADS SMOKEHOUSE PULLED PORK BABY BACK RIBS AND SIZZLING FAJITAS !MERISPORTS ALSO OFFERS lVE CUS TOM BREWED 'ERMAN STYLE LAGERS INCLUDING THE h+NOCK /UT "LONDv 0ILSNER h2ED :ONEv -UNCHNER h(ALF #OURTv (ELLES h(ARD "ALLv $UNKEL AND A ROTATING h$RAFT #HOICE 3PECIALv BREW WILL lLL OUT THE OFFERINGS

!MERISPORTS "LACKENED 3ALMON 3ALAD 3ERVES OZ )CEBERG ,ETTUCE OZ 3ALMON &ILLET OZ 2OASTED #ORN EA 4OMATO 1UARTERED 4BSP 3EASONED &LOUR

OZ 3PRING -IX OZ "LACKENING 3PICE OZ $RESSING OZ 3LICED /NIONS

$IRECTIONS 4OSS ONIONS IN mOUR AND DEEP FRY CRISP RESERVE 3EASON SALMON WITH BLACKENING SPICE AND SEAR AT HIGH HEAT UNTIL DONE 4OSS LETTUCE WITH CORN AND DRESSING OF CHOICE !RRANGE ON PLATE AND PLACE SALMON ON TOP OF GREEN 'ARNISH WITH FRIED ONIONS AND TOMATOES 7E SERVE THIS SALAD ON A GRILLED mAT BREAD 3UBMITTED BY %DWARD !LLEN %XECUTIVE #HEF

" " 3 ,!7.3)$% "!2 " 1 % TH 3TREET +ANSAS #ITY -/ "" 2)"3 WWW BBSLAWNSIDEBBQ COM +ITCHEN (OURS 7ED A M P M 4HURS A M P M &RI 3AT A M P M 3UNDAY P M P M

7HERE "AR " 1 -EETS THE "LUES &OR A FULL SHOT OF WHAT +ANSAS #ITY DOES BESTnBLUES AND BARBECUEnYOU CAN T BEAT ,INDSAY AND *O 3HANNON S ROADHOUSE 4HE TRADITION OF BAR B Q AND BLUES IN +ANSAS #ITY HAD ITS START IN THE S WHEN #OUNT "ASIE *OE 4URNER AND #HARLIE 0ARKER HUNG OUT AT THE /LD +ENTUCKY "AR " 1 NEAR TH AND 6INE 4HE GRANITE STONES THAT WERE USED TO BUILD " " S BBQ PIT IN CAME FROM THE GRAVEL STREETS DOWNTOWN WHERE THEY SERVED AS CROSSWALKS 0ERHAPS *OE 4URNER ONCE HIGH STEPPED ACROSS THESE SAME GRANITE STONES 4HE GRANITE STONES HOLD HEAT ALLOWING A SLOW SMOKE COOKING PROCESS "RISKETS ARE SMOKED HOURS AND RIBS HOURS USING AN INDIRECT HEAT SOURCE FUELED BY HICK ORY WOOD !LL MEATS ON OUR MENU INCLUDING SAUSAGE AND CHICKEN ARE SLOW SMOKED ON THE OVER YEAR OLD PIT 7HEN THE BLUES MUSIC mOATS OFF THE BANDSTAND IT WAFTS ACROSS YOUR PLATE OF BBQ IMPARTING A mAVOR YOU CAN ONLY GET IN +ANSAS #ITY AT " " S ,AWNSIDE "AR " 1

"URNT %ND 3OUP -EDIUM 3IZE "URNT %NDS "AG #ARROTS ,ARGE 9ELLOW /NION ,ARGE #ANS "EEF "ROTH OZ 3MALL #AN $ICED 4OMATOES OZ 4SP -ILD 2ED 0EPPER 4BSP "LACK 0EPPER

7HOLE 0OTATOES 3MALL TO -EDIUM "UNCH #ELERY 4BSP 7ORCESTERSHIRE 3AUCE ,ARGE #AN 7ATER 4BSP 'ARLIC 0OWDER 4SP 3ALT

$IRECTIONS 0EEL VEGETABLES AND SAUTÏ IN HALF STICK BUTTER !DD ALL OTHER INGREDIENTS EXCEPT BURNT ENDS "RING TO A BOIL AND CONTINUE BOILING FOR APPROX MINUTES 2EDUCE HEAT AND ADD BURNT ENDS 3IMMER FOR ANOTHER MINUTES "URNT ENDS SHOULD BE CUT INTO SMALL PIECES 3UBMITTED BY ,INDSAY 3HANNON

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0LAZA "OARD OF 4RADE TH -AIN s 'ATEWAY 0LAZA ST -ETCALF s

/RCHARD #ORNER #ENTER TH 1UIVIRA s /VERLAND 0ARK TH -ETCALF s

WWW BOLINGS COM /WNERS 2ICHARD AND 4HERESA .G DO EXTENSIVE RESEARCH TO ENSURE THAT ALL ITEMS ON THE MENU EVEN THE RICE A BLEND OF AROMATIC JASMINE LONG GRAIN RICE AND mUFFY !MERICAN LONG GRAIN RICE IS THE BEST AVAILABLE h)T IS OUR GOAL TO PROVIDE GOOD

HEALTHY FOOD WITH THE BEST SERVICE SO THERE IS PLENTY OF TIME TO ENJOY YOUR MEAL

AND SIT AND TALK AND DRINK TEA WITH FRIENDS )T S PART OF THE #HINESE TRADITION v SAYS 2ICHARD .G ,OCAL PUBLICATIONS HAVE NAMED "O ,INGS BEST #HINESE RESTAURANT IN +ANSAS #ITY TIME AND AGAIN 2ECENTLY "O ,INGS WAS NAMED ONE OF THE TOP #HI NESE RESTAURANTS IN !MERICA BY NATIONAL PUBLICATION #HINESE 2ESTAURANT .EWS

"O ,INGS ,ONG ,IFE .OODLE 3OUP 2ICE .OODLES n OZ DRY SOAK IN COOL WATER 3TOCK /NE 7HOLE #HICKEN 2EMOVE ALL SKIN AND CHOP UP BREAST MEAT 2INSE THE REST OF CHICKEN "OIL QTS WATER 7HEN BOILING ADD CHICKEN BRING WATER TO BOIL +EEP IN HIGH HEAT FOR MINUTES REMOVE TOP LAYER OF OIL #LOVE 'ARLIC 0EEL #HOP OZ -EDIUM 3HRIMP 0EEL AND DE VEIN TER

%GGS 0AN &RIED 3ET !SIDE 4BSP #OOKING /IL 4BSP 3OY 3AUCE

#HICKEN "REAST -EAT #UT IN 3TRIPS OZ &RESH 3PINACH 3OAK IN #OLD 7A $RAIN 4HEN #HOP )NTO 3MALLER 0IECES 4SP 3ESAME 3EED /IL 0INCH OF 3ALT AND 7HITE 0EPPER

$IRECTIONS 4O COOK NOODLES "OIL QT OF WATER WHEN BOILING REMOVE RICE NOODLES FROM COLD WATER ADD TO HOT WATER

BOIL FOR THREE MINUTES DRAIN RINSE WITH COLD WATER AND SET ASIDE )N SAUCE PAN OR WOK HEAT TO SMOKING ADD COOKING OIL GARLIC CHICKEN MEAT STIR 7HEN MEAT TURNS WHITE ADD SHRIMP AND STIR UNTIL JUST TURN PINK !DD CUPS OF STOCK SEASONING AND SPINACH 4URN OFF HEAT )N LARGE BOWLS PUT RICE NOODLES ON BOTTOM LADLE SOUP JUST lNISHED TOP WITH FRIED EGG 3ERVES 3UBMITTED BY "O ,INGS &INE #HINESE #UISINE

#(!#+/ 3 "!+%29 #!4%2).' *OHNSON $RIVE -ISSION +3

&AX -ONDAY 3ATURDAY A M P M #HACKO S BEGAN AS A CATERING COMPANY IN OUR HOME IN 7E QUICKLY GAINED A FOL LOWING WITH OUR LUNCH BOXES AND HAD TO MOVE TO OUR CURRENT LOCATION 7E WANTED TO USE THE KNOWLEDGE OF BREAKFAST PASTRIES THAT $AVID LEARNED WHILE ATTENDING #ALIFORNIA #ULINARY !CADEMY #HACKO S "AKERY AND #ATERING OPENED IN -AY OF #HACKO S IS NAMED AFTER OUR YEAR OLD SON %LIZABETH OUR YEAR OLD DAUGHTER HAS OUR CORNER STORE AND BREADS NAMED AFTER HER 7E OFFER A SMALL DINE IN AREA AND HAVE OPENED THE h#ORNER 3TOREv WHICH OFFERS MANY OF OUR NEW CREATIONS FOR YOU TO TAKE HOME AND ENJOY INCLUDING SOUPS STOCKS DIPS DRESSINGS AND TAKE HOME MEALS 7E ARE LOCATED ON *OHNSON $RIVE 4WO BLOCKS EAST OF ,AMAR AND ONE BLOCK WEST OF 7OOD SON ON THE SOUTH SIDE OF THE STREET ,OOK FOR OUR GREEN AWNING 7E LOOK FORWARD TO YOU BECOMING ONE OF OUR h2OLL -ODELS v OR A h#HACKOHOLIC v

-IXED 'REEN 3ALAD WITH $RIED !PRICOTS 'OAT #HEESE AND (ONEY ,EMON 6INAIGRETTE LB 3PRING -IX ,ETTUCE OR &IELD 'REENS #UP $RIED !PRICOTS #HOPPED #UP (ONEY CLOVER OR WILDmOWER #UP (OT 7ATER OZ 'OAT #HEESE #UP 4OASTED 3UNmOWER 3EEDS UNSALTED #UP (ONEY ,EMON 6INAIGRETTE SEE RECIPE

$IRECTIONS )N A SMALL BOWL COMBINE HONEY AND HOT WATER AND DISSOLVE HONEY !DD THE APRICOTS AND AL LOW TO SET ASIDE FOR MINUTES DRAIN $IVIDE MIXED GREENS AMONG INDIVIDUAL PLATES OR IN A LARGE BOWL AND TOP WITH GOAT CHEESE APRICOTS AND SUNmOWER SEEDS $RIZZLE WITH VINAIGRETTE AND ENJOY

(ONEY ,EMON 6INAIGRETTE #UP &RESH ,EMON *UICE #UP #LOVER (ONEY 4SP &RESH "LACK 0EPPER

#UP #ANOLA /IL 4SP 3ALT

$IRECTIONS 7HISK VINAIGRETTE INGREDIENTS TOGETHER #HILL UNTIL READY TO SERVE -AY BE MADE UP TO WEEK IN ADVANCE 9IELDS CUPS 3UBMITTED BY 2ACHEL AND $AVID &INN

#2!9/,! #!&³

#2/7. #%.4%2 2%34!52!.43 "9 (9!44 #RAYOLA #AFÏ 'RAND 3TREET +ANSAS #ITY -/

&AX #RAYOLA #AFÏ ADDS A FUN AND COLORFUL ATMOSPHERE TO ANY DINING EXPERIENCE 3PORTING BRIGHT COLORFUL DÏCOR AND PLACEMATS THAT SERVE AS BLANK CANVASSES #RAY OLA #AFÏ IS THE PERFECT PLACE TO REVISIT YOUR CHILDHOOD AND EXPLORE YOUR INNER ART IST 4HE MENU AT #RAYOLA #AFÏ FEATURES A BLEND OF TRADITIONAL FAVORITES AND CREATIVE ORIGINALS SURE TO PLEASE EVEN THE TOUGHEST CRITIC $ON T FORGET #RAYOLA #AFÏ ALSO HAS A PARTY ROOM THAT IS THE PERFECT PLACE TO CELEBRATE A BIRTHDAY OR ANY SPECIAL OCCASION

#RAYOLA 3ALAD OZ 3PRING -IX OZ /RANGE 3EGMENTS OZ &ETA #HEESE

OZ 3TRAWBERRIES OZ 3UGAR 'LAZED 7ALNUTS WILL NEED TO PREPARE OZ 0OPPY 3EED $RESSING

3UGAR 'LAZED 7ALNUTS OZ 7ALNUTS TBLS %GG 7HITES TSP #INNAMON

$IRECTIONS &OR THE 7ALNUTS 7HIP EGG WHITES WITH SUGAR AND CINNAMON UNTIL THEY FORM SOFT PEAKS 4OSS WALNUTS IN EGG WHITE MIXTURE AND PLACE ON A SHEET TRAY AND BAKE UNTIL GOLDEN BROWN 0LACE SPRING MIX INTO A BOWL !DD ALL OF THE INGREDIENTS AND TOSS WITH YOUR FAVORITE 3UBMITTED BY $OMINIC 6ACCARO %XECUTIVE 3OUS #HEF ##2(

$!. 3 ,/.'"2!.#( 34%!+(/53%

-ETCALF /VERLAND 0ARK +3

/UR RECIPES ARE MADE FROM SCRATCH FROM OUR HOMEMADE SALAD DRESSINGS TO OUR MONSTER TWICE BAKED POTATO 7E CHAR GRILL OUR FRESH STEAKS BURGERS AND CHICKEN BREASTS TO YOUR SPECIlCATIONS AND HAND BATTER OUR CHICKEN FRIED STEAKS AND CHICKEN BREAST 7E ASSURE YOU A DELICIOUS COMPLETE MEAL TO MAKE YOUR HECTIC DAYS EASIER *UST PICK UP THE PHONE AND WE WILL DELIVER DIRECT TO YOU A FULL COURSE GREAT MEAL AT A GREAT PRICE WITH GREAT TASTE &2/- /52 34%!+(/53% 4/ 9/52 (/53%

$AN S 3TEAK 3OUP /NION -EDIUM $ICED 2IBS #ELERY #HOPPED LBS #UBED "EEF #UP -USHROOMS -EDIUM #HOPPED 4SP 4ABASCO 3ALT "LACK 0EPPER 3EASON TO 4ASTE

#LOVES 'ARLIC &INE $ICED #ARROTS #HOPPED #AN 4OMATOES IN *UICE #UP #ORN 'AL "EEF "ROTH 0OTATOES #UBED

$IRECTIONS "ROWN CUBED BEEF 3AUTÏ ONIONS ADD GARLIC CELERY AND CARROTS !DD MEAT AND CON TINUE TO BROWN TOGETHER MINUTES !DD TOMATOES #OOK FOR ABOUT MINUTES !DD BEEF BROTH AND SIMMER FOR MINUTES !DD REMAINDER OF INGREDIENTS AND SIMMER FOR MORE MINUTES 3EASON TO TASTE 3UBMITTED BY $AN 'REET

$).+9 #/#/ 3 #!&%

-ETCALF !VE /VERLAND 0ARK +3

$INKY #OCO S #AFE THE IDEA FOR THE BUSINESS CAME FROM A LOVE OF BOTH COF FEE AND ICE CREAM FROM THE OWNER 'ALE (AMMOND AND THE ENORMOUS LOVE FOR HER DOGS $INKY AND #OCO 4HE STORE IS DIVIDED STRATEGICALLY INTO TWO SECTIONS ONE ENTRANCE BRINGS YOU INTO THE %SPRESSO "AR THAT FEAUTURES GOURMET BREWED COFFEE FROM FRESH ROASTED BEANS AND AN EXTENSIVE MENU OF HOT ICED AND FROZEN ESPRESSO BEVERAGES #ASUAL AND COMFORTABLE SEATING FOR ABOUT PEOPLE ON THIS SIDE PLUS ABUNDANT OUTDOOR SEATING MAKE THIS A GREAT SPOT FOR SMALL BUSINESS MEETINGS AND SOCIAL GET TOGETHERS 3TEP OVER TO THE OTHER SIDE OF THE STORE AND A WHOLE NEW WORLD AWAITS YOU 9OU HAVE ENTERED h'ELATO 0ARADISEv WHERE THEY MAKE HOMEMADE )TALIAN )CE #REAM IN OVER mAVORS FROM THE lNEST INGREDIENTS $INKY #OCO S USES ONLY THE MOST CHOICE QUALITY PRODUCTS IMPORTED FROM )TALY #USTOMERS RAVE ABOUT THEIR mAVORS AND INCREDIBLE QUALITY 4HEY MAKE CUSTOM )TALIAN )CE #REAM 0IES TO ORDER AND MAKE SPECIAL ORDER GELATO FOR PARTIES AND SPECIAL EVENTS OF ALL KINDS 4HEY ALSO MAKE CUSTOM GIFT BASKETS FOR ALL OCCASIONS AND HAVE GIFT CARDS AVAILABLE FOR PUR CHASE

'ALE S #ALIFORNIA 7ESTERN 7ILTED 3ALAD &RESH ,EAF ,ETTUCE OR 3PRING -IX HARD COOKED EGGS C WATER 4 SUGAR &RESH CRACKED PEPPER

OR GREEN ONIONS SLICED SMOKED BACON 4 BALSAMIC VINEGAR TSP SALT

$IRECTIONS 4EAR LETTUCE LEAVES AND ADD GREEN ONIONS CHOPPED 3LICE EGG CENTERS RESERVING SEVERAL SLICES FOR GARNISH CUT UP REMAINING EGGS AND TOSS IN &RY BACON REMOVE AND CRUMBLE OVER LETTUCE !DD OTHER INGREDIENTS TO BACON DRIPPINGS AND BRING TO A RAPID BOIL 0OUR OVER LETTUCE GARNISH WITH EGG SLICES AND FRESH CRACKED PEPPER AND SERVE AT ONCE

3UBMITTED BY 'ALE (AMMOND

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*OHNSON $RIVE -ISSION +3

$ON #HILITO S -EXICAN 2ESTAURANT IS ONE OF +ANSAS #ITY S OLDEST AND BEST KNOWN RESTAURANTS )T HAS SERVED MORE THAN MILLION MEALS IN YEARS )T WAS THE FORERUN NER OF TODAY S FAST CASUAL FRESH MEX OPERATIONS )N FACT THEY ARE DOING WHAT WE DID MORE THAN YEARS AGO $ON #HILITO S MISSION STATEMENT WAS TO CONSISTENTLY SERVE THE BEST -EXICAN FOOD WITH A CHOICE OF PORTION SIZES AT THE LOWEST POSSIBLE PRICES WITH THE QUICKEST SER VICE !LL RECIPES ARE ORIGINAL AND PREPARED FROM SCRATCH ALL DAY EVERY DAY /UR ORDER LINE MOVES VERY FAST AND THERE IS NO TIPPING 7E ARE SERVING THIRD GENERATION CUSTOMERS AND WELCOME YOUR PATRONAGE 7E SAVE YOU TIME AND SAVE YOU MONEYn BOTH OF WHICH YOU MAY SPEND ON OTHER THINGS &AST SERVICEnNOT FAST FOOD

$ON S 3PICY 'AZPACHO ,ARGE #UCUMBERS 2IPE 4OMATOES #LOVES 'ARLIC -INCED 4SP 'ROUND #UMIN "UNCH &RESH #ILANTRO 4BSP 4OBASCO 3AUCE

-ED 'REEN "ELL 0EPPERS /NION &INELY #HOPPED 4SP /LIVE /IL 4SP 3HERRY 6INEGAR 4BSP 0REPARED (ORSERADISH OZ #AN 4OMATO *UICE

$IRECTIONS 0EEL AND DE SEED CUCUMBERS TOMATOES GREEN PEPPERS WITH THE GARLIC OLIVE OIL

VINEGAR CILANTRO HORSERADISH AND TOBASCO N FOOD PROCESSOR OR BLENDER 0ROCESS WITH APPROXIMATELY ONE HALF THE TOMATO JUICE TO MAKE A SMOOTH PUREE #OMBINE PUREED SOUP WITH REMAINING CHOPPED VEGETABLES IN ONE GALLON CONTAINER

SALT AND PEPPER TO TASTE AND SHAKE VIGOROUSLY #OOKS 4IP ,ET CHILL AND MARINADE IN REFRIGERATOR FOR HOURS 3ERVE COLD WITH AN ICE CUBE 4HIS SOUP GETS BETTER WITH AGE 3UBMITTED BY "ARRY #OWDEN

%"4 2%34!52!.4

#ARONDELET $RIVE ) 3TATE ,INE +ANSAS #ITY -/ s WWW %"4RESTAURANT COM

%"4 IS A +ANSAS #ITY TRADITION THAT WAS ORIGINALLY RUN BY -YRON 'REEN #AFETE RIA S AND IS NOW RUN BY 4REAT !MERICA &OOD 3ERVICES WHICH HAS BEEN NOMINATED IN /NE /F 4HE 4OP 4EN 3MALL "USINESSES OF +ANSAS #ITY FOR %"4 S IS A FULL SERVICE RESTAURANT THAT OFFERS LUNCH AND DINNER ALONG WITH A PRIVATE ROOM THAT HOLDS UP TO PEOPLE FOR SPECIAL OCCASIONS OR BUSINESS MEETINGS FOR RESERVATIONS PLEASE CALL

,OBSTER #HOWDER LB "ACON -ED $ICE "UNCH #ELERY -ED $ICE LB 0OTATOES -ED $ICE 4 'ARLIC -INCED 'AL ,OBSTER 3TOCK #UP ,EMON *UICE #UP 0ARSLEY &RESH #HOPPED 4 "LACK 0EPPER EA "AY ,EAVES

EA /NION -ED $ICE EA #ARROTS -ED $ICE "AGS #ORN &ROZEN #AN 4OMATOES 7HOLE 0EELED #AN #LAM *UICE #UPS 7HITE 7INE 4 /REGANO &RESH #HOPPED 4 "LACKENING 3EASONING 2OUX

$IRECTIONS $ICE AND SAUTÏ BACON ONION CELERY CARROT AND POTATOES IN SOUP KETTLE !DD CORN

GARLIC AND CONTINUE TO SAUTÏ TILL TENDER !DD TOMATOES STOCK AND CLAM JUICE #ONTINUE TO SIMMER !DD LEMON JUICE AND FRESH CHOPPED HERBS PEPPER BAY LEAF #ONTINUE TO SIMMER UNTIL POTATOES ARE TENDER AND THICKEN WITH ROUX 3UBMITTED BY %"4

&!-/53 $!6% 3 ,%'%.$!29 0)4 "!2 " 15%

6ILLAGE 7EST 0ARKWAY +ANSAS #ITY +3

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&!-/53 $!6% 3 4(/5'(43 /. #//+).'

4O ME THE MOST IMPORTANT PART OF CREATING FOOD THAT IS TASTY FULL mAVORED AND MEMORABLE IS RELENTLESS ATTENTION TO DETAILS mAVOR AND TEXTURE PROlLES PLUS HOW GOOD SOMETHING SMELLS WHILE COOKING OR BEING SERVED %ARLY ON WHEN ) STARTED FOOLING AROUND WITH MY lRST BARBEQUE SAUCES ) QUICKLY REALIZED ) DIDN T KNOW A THING ABOUT SEASONINGS ) WASN T AT ALL FAMILIAR WITH HERBS SPICES OR NATURAL mAVOR INGS ) DIDN T KNOW WHAT THEY LOOKED LIKE HOW THEY TASTED OR HOW TO USE THEM

MUCH LESS HOW TO PRONOUNCE MOST OF THEM !ND THE MORE ) COOK THE MORE ) REAL IZE HOW MUCH ) DON T KNOW ) CRINGE WHEN ) SEEK FOLKS JUST GRABBING ANY INGREDIENT OFF THE SHELF WHEN COOK ING A RECIPE /FTEN ) SEE SHOPPERS IN THE GROCERY STORE WONDERING WHICH PRODUCT OF THE HUGE VARIETY TO BUY 4HE ONLY WAY TO KNOW IS TO BUY THEM ALL TASTE THEM ALL AND KEEP NOTES ON THE TASTE DIFFERENCES 7HEN DEVELOPING A RECIPE WHICH CALLS FOR MUSTARD ) WILL BUY EVERY MUSTARD AVAILABLE TO DISCOVER WHICH HAS THE RIGHT mAVOR PROlLE THAT WILL MAKE THE RECIPE ) M WORKING ON OUTSTANDING &OR EXAMPLE

OVER THE YEARS ) HAVE IDENTIlED THE BEST TASTING 7ORCESTERSHIRE SAUCES MUSTARDS

APRICOT JAMS AND SO ON %VEN THE SAME SEASONING FROM ANOTHER MANUFACTURER WILL TASTE DIFFERENT

#REAMY 3WEET 3OUR #OLESLAW #UPS CHOPPED SHREDDED RED AND GREEN CABBAGE #UP GRATED CARROT #UPS -IRACLE 7HIP #UP SUGAR 4BSP PREPARED HORSERADISH 4BSP DRY MUSTARD 4BSP WHITE PEPPER 4SP SALT 4SP GARLIC POWDER 4SP CELERY SEEDS

$IRECTIONS 4OSS THE CABBAGE AND CARROT IN A BOWL -IX SALAD DRESSING SUGAR HORSERADISH DRY MUSTARD WHITE PEPPER SALT GARLIC POWDER AND CELERY SEEDS IN A BOWL !DD TO CABBAGE MIXTURE AND MIX WELL #HILL COVERED UNTIL SERVING TIME 9IELDS TO SERVINGS 3UBMITTED BY &AMOUS $AVE

(!97!2$ 3 0)4 "!2 " 15%

!NTIOCH 2D /VERLAND 0ARK +3

7E ARE A FAMILY OWNED AND OPERATED AUTHENTIC BARBEQUE RESTAURANT FOUNDED ON !UGUST (AYWARD S OFFERS THE lNEST STATE OF THE ART IN BARBEQUING /NLY THE HIGHEST QUALITY OF MEATS ARE CAREFULLY SELECTED AND SEASONED AND MOST OF OUR SIDE DISHES ARE MADE RIGHT HERE AT (AYWARD S 7E OFFER THE lNEST IN CATERING SERVICES ,ET (AYWARD S MAKE YOUR NEXT GET TO GETHER PERFECT BY CATERING YOUR BUSINESS MEETING OR SOCIAL PARTY ANY PLACE WITHIN THE GREATER +ANSAS #ITY AREA .O GROUP IS TOO LARGE OR TOO SMALL *UST CALL OUR CATER ING DEPARTMENT FOR DETAILS AT -ONDAY THROUGH &RIDAY !- 0-

0OTATO 3ALAD 9IELDS OZ SERVINGS 0EEL AND STEAM UNTIL TENDER OR BOIL APPROXIMATELY HOUR AND THEN PEEL LBS OF POTATOES RED OR WHITE $ICE IN IN TO IN CUBES AND CHILL -IX TOGETHER THE FOLLOWING AND ADD TO POTATOES #UP $ILL 0ICKLE 4BSP 0REPARED -USTARD ,ARGE #HOPPED /NION #UP -AYONNAISE 3ALT AND PEPPER TO TASTE

#OLE 3LAW 9IELDS OZ SERVINGS #HOP lNELY OR SHRED THE FOLLOWING HEAD CABBAGE LARGE CARROT 4HOROUGHLY MIX INTO THE #OLESLAW $RESSING #OLESLAW $RESSING #UP +RAFT #UISINE $RESSING 4BSP 7INE 6INEGAR 4SP $RY -USTARD 'ROUND

4BSP "UTTERMILK 4SP -ONOSODIUM 'LUTAMATE 0INCH OF 'RANULATED 'ARLIC 3UBMITTED BY (AYWARD 3PEARS

)69 3 2%34!52!.4 . % "ARRY 2OAD +ANSAS #ITY -/

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)VY S WAS STARTED IN BY 3AM AND #AROL #ROSS 7E OFFER 0OULTRY 3TEAKS

0RIME 2IB 3EAFOOD AND 0ASTA 4HE 0ASTA +ITCHEN IS A FAVORITE ENTREE TO HAVE WHEN VISITING )VY S 4HE CHEF PREPARES THE DISH WITH ONE OF YOUR FAVORITE SAUCES PASTA AND MANY VEGETABLES AND MEAT CHOICES 9OU CAN MAKE IT SPICY WITH LOTS OF GARLIC OR AS PLAIN AS YOU WANT 7E ALSO OFFER LIVE JAZZ ON &RIDAY AND 3ATURDAY FROM P M TO P M 4HIS IS A SEPARATE DINING AREA IN THE RESTAURANT 7E ALSO OFFER PRIVATE DINING ROOMS FOR TO )VY S WAS VOTED THE MOST ROMANTIC RESTAURANT IN THE .ORTHLAND AND RECEIVED MANY AWARDS FOR FOOD AND WINE

3TEAK 3OUP LB (AMBURGER /NION $ICED 4BSP #AVENDERS 3MALL #ANS 3TEW 6EGETABLES 4BSP +ITCHEN "OUQUET #UP 7ATER

LB #UBED 0RIME 2IB OZ "UTTER #UP &LOUR 4BSP 'ARLIC #UP "EEF "ROTH 3ALT 0EPPER TO 4ASTE

$IRECTIONS )N STOCK POT ADD BUTTER ONION BURGER AND PRIME RIB #OOK UNTIL BROWNED !DD mOUR AND COOK MINUTES !DD THE REST OF THE INGREDIENTS "RING TO A BOIL THEN TURN DOWN TO A SIMMER AND LET SIMMER FOR AN HOUR 3UBMITTED BY )VY S 2ESTAURANT

3ERVING THE 0EOPLE AND 2ESTAURANTS OF +ANSAS #ITY 3INCE . % #HOUTEAU 4RFWY s +ANSAS #ITY -/

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*!30%2 3 2%34!52!.4

7 RD 3TREET +ANSAS #ITY -/

&AX *ASPER S +ANSAS #ITY S OLDEST AND MOST AUTHENTIC )TALIAN 2ESTAURANT HAS BEEN OPEN AT OUR NEW LOCATION IN 7ATTS -ILL IN SOUTH +ANSAS #ITY FOR OVER YEARS NOW &OR YEARS *ASPER S HAS CONTINUED ITS AWARD WINNING DEDICATION TO lNE )TAL IAN #UISINE AND IMPECCABLE SERVICE 4HE MENU FEATURES OUR FAMOUS 3CAMPI !LLA ,IVORNESE #AESAR 3ALAD &RESH 0ASTAS 6EAL 3TEAKS AND #HOPS AS WELL AS &RESH 3EAFOOD AND (OMEMADE "READ AND 0ASTRIES 4HE NEW h%NOTECAv 7INE "AR FEA TURES OVER WINES FROM )TALY WITH MANY BEING SERVED BY THE GLASS 4HE BAR ALSO FEATURES THE CITY S LARGEST SELECTION OF lNE DISTILLED SPIRITS 'RAPPAS AND %SPRESSO #OFFEE $RINKS *ASPER AND ,EONARD IN FOLLOWING WITH THEIR FATHER S LEGACY OF DEDI CATION TO lNE )TALIAN #UISINE AND SERVICE HAVE RESULTED IN *ASPER S BEING THE MOST AWARDED RESTAURANT IN +ANSAS #ITY S HISTORY

*ASPER *R S 0ASTA &AGIOLI 4USCAN "EAN 3OUP OZ .ORTHERN 7HITE OR #ANNELLINI "EANS 7HOLE $ICED #ARROTS 4SP 3ALT 4SP 2ED 0EPPER #UPS $ITALI 0ASTA #HOPPED 3AN -ARZANO 4OMATOES OZ $ICED 0ANCETTA

7HOLE $ICED #ELERY 7HOLE $ICED -EDIUM /NION 4SP 'ROUND "LACK 0EPPER OZ /LIVE /IL #UPS #HICKEN "ROTH #LOVES -INCED 'ARLIC

$IRECTIONS 3OAK THE BEANS OVERNIGHT IN COLD WATER (EAT CUP OLIVE OIL IN A LARGE SAUTÏ PAN AND ADD ONIONS CARROTS GARLIC CELERY AND PANCETTA 3AUTÏ FOR SEVERAL MINUTES 0OUR BROTH INTO LARGE POT AND ADD VEGETABLES AND PANCETTA AND BEANS !DD SEASONINGS AND TOMATOES #OOK FOR HOURS !DD ESCAROLE OR SPINACH COOK PASTA IN SEPARATE POT $RAIN AND ADD TO SOUP 4HEN DRIZZLE IN THE OTHER CUP OF OLIVE OIL 3ERVE VERY HOT 3ERVES 3UBMITTED BY *ASPER

+# -!34%20)%#% "!2"%#5% '2),, ) -ETCALF /VERLAND 0ARK +3

/N THE #OUNTRY #LUB 0LAZA TH 7YANDOTTE +ANSAS #ITY -/

+# -ASTERPIECE¤ "ARBECUE AND 'RILL SERVES OUTSTANDING AUTHENTIC BARBECUE AND OTHER SMOKED MEATS IN COMBINATION WITH ORIGINAL PREMIUM SIDE DISHES AND DESSERTS !N EMPHASIS ON AUTHENTIC BARBECUE COOKING DISTINGUISHES +# -ASTER PIECE¤ 2ESTAURANTS FROM THEIR COMPETITION !T THE RESTAURANTS ALL MEAT IS GRILLED OR SMOKED USING HICKORY WOOD 7HILE BARBECUE IS THE FEATURED OFFERING THE RESTAURANTS ALSO OFFER HOMEMADE SOUPS SALADS GRILLED CHICKEN lSH AND PREMIUM STEAKS -ANY OF THESE ORIGINAL ITEMS LIKE /NION 3TRAWS $OC S $IP +#- "AKED "EANS AND THE #HOCOLATE 0EANUT "UTTER )CE #REAM 0IE HAVE RECEIVED THE PRAISE OF CUSTOMERS AND PRESS ALIKE FOR THEIR MOUTH WATERING mAVORS FOR OVER YEARS

#RISPY #RUNCHY #HILLED 6EGGIE 3ALAD -!2).!$% #UP !PPLE #IDER 6INEGAR #UP 7HITE 3UGAR 4SP &INELY 'ROUND "LACK 0EPPER

#UP 6EGETABLE /IL 4SP #OARSE 3ALT 0ACKET /RIGINAL (IDDEN 6ALLEY 2ANCH $RESSING

0LACE ALL INGREDIENTS IN SMALL SAUCE PAN AND BRING TO A LOW BOIL STIRRING CONSTANTLY

6%'')%3 LBS OF FRESH VEGETABLES CARROTS CELERY ONION RED GREEN PEPPERS ETC EQUAL PARTS OF EACH #HOP VEGETABLES INTO SMALL PIECES 0LACE VEGETABLES IN A SHALLOW HEAT PROOF DISH 3LOWLY POUR HOT MARINADE OVER VEGETABLES STIRRING TO COAT #OVER WITH PLASTIC AND REFRIGERATE SEVERAL HOURS OR OVERNIGHT #AN BE KEPT REFRIGERATED FOR SEVERAL DAYS 3UBMITTED +# -ASTERPIECE "ARBECUE 'RILL

+# -!34%20)%#% "!2"%#5% '2),, ) -ETCALF /VERLAND 0ARK +3

/N THE #OUNTRY #LUB 0LAZA TH 7YANDOTTE +ANSAS #ITY -/

+# -ASTERPIECE¤ "ARBECUE AND 'RILL SERVES OUTSTANDING AUTHENTIC BARBECUE AND OTHER SMOKED MEATS IN COMBINATION WITH ORIGINAL PREMIUM SIDE DISHES AND DESSERTS !N EMPHASIS ON AUTHENTIC BARBECUE COOKING DISTINGUISHES +# -ASTER PIECE¤ 2ESTAURANTS FROM THEIR COMPETITION !T THE RESTAURANTS ALL MEAT IS GRILLED OR SMOKED USING HICKORY WOOD 7HILE BARBECUE IS THE FEATURED OFFERING THE RESTAURANTS ALSO OFFER HOMEMADE SOUPS SALADS GRILLED CHICKEN lSH AND PREMIUM STEAKS -ANY OF THESE ORIGINAL ITEMS LIKE /NION 3TRAWS $OC S $IP +#- "AKED "EANS AND THE #HOCOLATE 0EANUT "UTTER )CE #REAM 0IE HAVE RECEIVED THE PRAISE OF CUSTOMERS AND PRESS ALIKE FOR THEIR MOUTH WATERING mAVORS FOR OVER YEARS

3MOKED 4URKEY 3ALAD $ELICIOUS SERVED ON FRESH SALAD GREENS IN HALF A CANTALOUPE OR ON GOOD QUALITY BREAD AS A SANDWICH lLLING THIS RECIPE MAKES PLAIN OLD CHICKEN SALAD TASTE PRETTY TAME #UPS "ITE SIZED 0IECES OF 3MOKE 4URKEY #UP #HOPPED 2ED /NION (ARD "OILED %GGS #HOPPED &INE #UPS -AYONNAISE 4BSP $IJON -USTARD 4SP #ELERY 3ALT *ALAPENO 0EPPER $ICED 4SP 7HITE 0EPPER 4SP "LACK 0EPPER 4SP 'ROUND #UMIN

$IRECTIONS #OMBINE TURKEY ONION AND EGGS )N A SEPARATE BOWL COMBINE MAYONNAISE WITH REMAINING INGREDIENTS !DD MAYONNAISE MIXTURE TO TURKEY MIXTURE AND BLEND WELL 2EFRIGERATE UNTIL READY TO SERVE 3ERVES 3UBMITTED BY +# -ASTERPIECE "ARBECUE 'RILL

+ 4 &29%2 3

7 TH 0ARKWAY ,ENEXA +3

(OURS -ON &RI A M P M s 3AT P M P M 3UN A M P M 2ESERVATIONS !CCEPTED FOR OR -ORE

4HE BEST KEPT SECRET IN ,ENEXA IS AT 7 TH 0ARKWAY )N *ULY +URTIS ,AM OPENED THE DOORS WITH THE IDEA OF PAN FRIED CHICKEN LIKE 'RANDMA DID ON 3UNDAYS YEARS LATER WE MIGHT NOT BE THE "EST +EPT 3ECRET ANYMORE BUT IT S STILL THE BEST CHICKEN IN TOWN 7E ARE A FAMILY STYLE RESTAURANT SERVING FOOD MADE FROM SCRATCH /UR MENU INCLUDES A VARIETY OF FOODS SUCH AS SANDWICHES CATlSH

PORK CHOPS 3EE YOU SOON

(OMEMADE #HICKEN .OODLE 3OUP GAL WATER STALKS CELERY DICED MEDIUM CARROTS TSP WHITE PEPPER LB BAGS OF NOODLES

LB CHICKEN BASE YELLOW ONIONS TSP YELLOW FOOD COLORING PIECES RAW CHICKEN YOUR CHOICE

$IRECTIONS !DD ABOVE INGREDIENTS TO WATER (EAT TO BOIL THEN ADD YOUR NOODLES #OOK NOODLES UNTIL THEY ARE DONE 4HEN REMOVE FROM HEAT AND REMOVE CHICKEN 4HEN DICE CHICKEN AND PUT DICED CHICKEN BACK IN SOUP 3IMMER AND SERVE 3UBMITTED BY 3HELBIN #HATMAN

-!,/.%9 3 30/243 "!2 '2),, 7 TH /VERLAND 0ARK +3

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4HIS FRIENDLY NEIGHBORHOOD SPORTS BAR AND GRILL OFFERS SOMETHING FOR EVERYONE 4HE MENU FEATURES A VARIETY OF DELICIOUS OPTIONS INCLUDING HOMEMADE SOUPS SAND WICHES AND PIZZAS OR CALZONES 3PORTS FANS CAN WATCH ANY EVENT ON NE OF THE TELEVISIONS 0ATRONS CAN ALSO ENJOY FRESH AIR AND COLD BEVERAGES ON OUR SPACIOUS PATIO

)TALIAN 6EGETABLE WITH 3AUSAGE B #OOKED )TALIAN 3AUSAGE QTS 7ATER #UPS ,ARGE $ICED #ELERY ,ARGE 9ELLOW 3QUASH ,ARGE $ICED #LOVES OF 'ARLIC -INCED 3UGAR TO TAKE THE TARTNESS OUT

LBS #ANNED 4OMATOES #UPS ,ARGE $ICED #ARROTS #UPS ,ARGE $ICED 9ELLOW /NIONS :UCCHINI ,ARGE $ICED 3ALT 0EPPER "ASIL /REGANO TO TASTE /IL ENOUGH TO COVER VEGETABLES

$IRECTIONS )N A LARGE SOUP POT SAUTÏ THE VEGETABLES IN OIL OVER MEDIUM HIGH HEAT FOR ABOUT MINUTES !DD GARLIC AND SAUTÏ FOR A COUPLE MINUTES LONGER 0UREE TOMATO AND COMBINE WITH WATER AND SPICES !DD TO SOUP POT WHEN VEGGIES ARE SOMEWHAT SOFT !DD CHOPPED )TALIAN SAUSAGE AND SIMMER SO THAT mAVORS DEVELOP 9OU COULD ADD MINI MEATBALLS INSTEAD OF SAUSAGE OR LEAVE OUT THE MEAT FOR A VEGETARIAN SOUP 3UBMITTED BY 3TEVE -ARTINI

-!22!+%3( #!&³ 7 TH 3TREET /VERLAND 0ARK +3

WWW MARRAKESHCAFE COM

-ARRAKESH #AFÏ IS ONE OF A KIND IN THE 'REATER +ANSAS #ITY AREA (ERE YOU CAN EXPERIENCE A COMBINATION OF -OROCCAN AND -EDITERRANEAN CUISINE /UR BUFFET OF FERS A WONDERFUL SELECTION OF FAMOUS -OROCCAN AND -EDITERRANEAN DISHES SUCH AS #OUS #OUS 4AGINE 'YRO ,AMB &ALAlL (UMMUS 'RAPE ,EAVES #HICKEN "EEF

3ALMON "AKLAVA AND MUCH MORE

4ABOULEH 3ALAD "RANCHES OF PARSLEY &RESH LEMONS 4BS 3ALT ,ARGE 4OMATOES

4BS #OUS #OUS 4BS /LIVE OIL ,EAVES OF FRESH MINT

$IRECTIONS 3OAK #OUS #OUS FOR MINUTES IN WARM WATER #HOP PARSLEY lNE -IX PARSLEY WITH #OUS #OUS AND CHOP TOMATO AND ADD SQUEEZED FRESH LEMONS AND OLIVE OIL !DD SALT AND MINT #HOP -IX EVERYTHING %NJOY 3UBMITTED BY -USTAPHA !LHIANE

/ .%),, 3 2%34!52!.4 "!2

7 TH 3TREET 0RIARIE 6ILLAGE +3

/ .EILL S OPENED IN -ARCH 4HE OWNER "RIAN 3CHORGL WAS BORN AND RAISED IN +ANSAS #ITY "RIAN S DESIRE WAS TO OPEN A RESTAURANT IN HIS NEIGHBORHOOD THAT PEOPLE COULD MEET WITH FRIENDS AND FAMILY FOR A GOOD HOMEMADE MEAL

/ .EILL S #OBB 3ALAD CUPS MIXED GREENS YOUR FAVORITE CUP SEASONED CORN DASH OF SUGAR PEPPER LAWRYS SALT CUP SLICED RED ONION SLICED RED PEPPERS CUP AVOCADO SLICED OZ POACHED CHICKEN ALLOW TO COOL AFTER COOKED THEN SHRED WITH lNGERS HARD BOILED EGGS CHOPPED CUP ALFALFA SPROUTS

$IRECTIONS 0LACE MIXED GREENS IN A BOWL TOP WITH ALL INGREDIENTS IN ORDER OF RECIPE BE SURE TO CROWN YOUR SALAD WITH THE ALFALFA SPROUTS 3ERVE WITH YOUR FAVORITE DRESSING 3UBMITTED BY "ONNIE (ALL

0)%20/.4 3

,OCATED IN 5NION 3TATION s WWW PIERPONTS COM .AMED FOR THE RAILROAD BARON * 0 *OHN 0IERPONT -ORGAN 0IERPONT S DECOR COM BINED WITH ST CENTURY INNOVATION OFFERS YOU OLD WORLD ELEGANCE WITH CONTEMPORARY mAIR 4HIS IS YOUR VERY SPECIAL INVITATION TO EXPERIENCE 0IERPONT S AT 5NION 3TATION )T S BEEN DUBBED hTHE CULINARY JEWELv OF +ANSAS #ITY S HISTORICALLY RENOVATED 5NION 3TATION AND HAS EARNED THE REPUTATION OF SERVING +ANSAS #ITY S lNEST STEAK AND SEAFOOD SELECTIONS !S A SISTER RESTAURANT TO THE LEGENDARY (EREFORD (OUSE 0IERPONT S MAINTAINS THE FAMILY TRADITION OF SERVING PRIME STEAK PERFECTLY AGED AND PREPARED 7ITH FRESH SEAFOOD ARRIVING DAILY AN AWARD WINNING WINE LIST AND THE UNIQUE CREATIONS OF SOME OF THE AREAS lNEST CHEFS 0IERPONT S HAS BEEN NAMED h"EST 0LACE TO %NTERTAIN 'UESTSv AND h"EST 0LACE TO TAKE A 'ROUPv FROM THE LOCAL PRESS )N ADDITION TO DINING ROOM SEATING YOUR SMALLER PARTY WILL ENJOY THE PRIVATE 7INE #EL LAR ROOMS WHILE LARGER BANQUETS OVERLOOK THE GRAND DINING ROOM BELOW 2ESERVATIONS ARE ALWAYS HONORED BUT NOT REQUIRED WWW HEREFORDHOUSE COM

0IERPONT S 7ALLA 7ALLA /NION 3OUP 4BSP "UTTER UNSALTED 4EASPOON 'ARLIC FRESHLY MINCED /NIONS ,ARGE 7ALLA 7ALLA OR OTHER SWEET 4BSP 0ORT WINE VARIETY THINLY SLICED 4BSP 3HERRY WINE #UPS #HICKEN STOCK #UPS 6EAL GLAZE DEMI GLACE REDUCED 4SP 3EA SALT lNELY GROUND OR TO TASTE

BY HALF "LACK PEPPER FRESH GROUND 4URNS OF THE PEPPERMILL OR TO TASTE 4SP 4HYME FRESH MINCED 4SP /REGANO FRESH MINCED

$IRECTIONS

0LACE THE BUTTER IN A LARGE HEAVY BOTTOMED POT AND TURN ON MEDIUM HEAT 7HEN THE BUTTER MELTS FOAMS AND SUBSIDES ADD THE SLICED ONIONS AND GARLIC 3LOWLY CARAMELIZE THE ONIONS UNTIL DEEP BROWN BUT NOT BURNT 4URN DOWN THE HEAT IF IT LOOKS LIKE THE ONIONS ARE ABOUT TO BURN 3TIR FREQUENTLY TO PROMOTE EVEN CARAMELIZATION 7HEN THE ONIONS ARE DONE DEGLAZE THE PAN WITH THE SHERRY AND PORT WINES 2EDUCE BY HALF

AND THEN ADD THE CHICKEN STOCK AND VEAL GLAZE 3TIR WELL TO INCORPORATE BRING TO A BOIL THEN TURN DOWN THE HEAT AND SIMMER FOR lVE MINUTES TO ALLOW THE mAVORS TO MELD 4URN OFF THE HEAT AND ADD THE FRESH HERBS SALT AND PEPPER !LLOW TO SIT FOR TWO MINUTES TO INCORPORATE THEN STIR AND SERVE 3%26)#% 7ALLA 7ALLA ONION SOUP &LUID /UNCES #OMTÏ CHEESE OR 3WISS GRUYERE OR APPENZELLER SLICED THIN /UNCE ENOUGH TO COVER #ROSTINI OR TOASTS REALLY OF ANY KIND %ACH ENOUGH TO COVER #HIVES THINLY SLICED &OR GARNISH 0REHEAT A BROILER OR OVEN AT & ,ADLE THE HOT ONION SOUP INTO AN OVEN SAFE BOWL !DD THE CROSTINIS AND TOP WITH THE COMTÏ CHEESE -AKE SURE THE ENTIRE SURFACE IS WELL COVERED WITH CHEESE AND THEN PLACE INTO THE OVEN OR UNDER THE BROILER #OOK UNTIL THE CHEESE MELTS AND STARTS TO BROWN 4HEN GARNISH WITH CHIVES AND ENJOY 3UBMITTED BY 0IERPONT S

2)##/ 3 )4!,)!. ")342/

#OLLEGE "LVD /VERLAND 0ARK +3

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4HIS INTIMATE LITTLE HIDEAWAY IS THE PERFECT SPOT TO ENJOY A QUIET DINNER AND SOME SPECTACULAR WINES 4HE TRADITIONAL )TALIAN CUISINE IS COMPLEMENTED BY EXOTIC CHEF SPECIALTIES AS WELL AS WOOD lRED PIZZAS 4HE GREAT VALUE WINE LIST INCLUDES MANY FAMILY OWNED BOUTIQUE WINES IMPORTED BY 3MALL 6INEYARDS FROM )TALY /UR PATIO LOUNGE SEATING IS PERFECT FOR SAVORING A MARTINI AND AN APPETIZER

3TRAWBERRY 3PINACH 3ALAD WITH 2ASPBERRY 6INAIGRETTE 2ASPBERRY VINAIGRETTE SERVES C RASPBERRY SUGAR LB SPINACH 0INCH DRY TARRAGON C FROZEN RASPBERRIES PT FRESH STRAWBERRIES

2OASTED PINE NUTS 0INCH DRY THYME LB BROWN SUGAR C 'ORGONZOLA CHEESE C OLIVE OIL

$IRECTIONS )N BOWL COMBINE SPINACH AND STRAWBERRIES SET ASIDE 5SING A BLENDER COMBINE HERBS RASPBERRIES VINEGAR BROWN SUGAR AND OIL BLEND UNTIL SMOOTH 4OSS WITH FRESH SALAD MIXTURE TOP WITH 'ORGONZOLA CHEESE AND PINE NUTS 3UBMITTED BY #HEF +ELLI "ILLINGSLEY

3!9 #(%%3%

7 TH 3TREET /VERLAND 0ARK +3

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4RY AN NEW EXPERIENCE IN DINING AT 4HE /AK 0ARK -ALL NEXT TO .ORDSTROM S LOWER ENTRANCE h3AY #HEESEv A GRILLED CHEESE SANDWICH WITH A BOWL OF HOT TO MATO SOUP JUST LIKE MOM USED TO MAKE /R TRY ANY OF OUR FRESH SANDWICHES SOUPS AND SALADS %VERYTHING MADE FRESH DAILY #OME GIVE US A TRY AND h3AY #HEESE v

3PINACH 3ALAD W +IWI 0OPPY 3EED $RESSING LB &RESH 3PINACH 2ED /NIONS $RESSING 4SP 3UGAR 4SP #HOPPED 9ELLOW /NIONS #UP 3ALAD /IL 3ALT 0EPPER TO 4ASTE

-ED 3TRAWBERRIES 4OASTED !LMONDS 4SP $RY -USTARD #UP 2ICE 7INE 6INEGAR %GG 4SP 0OPPY 3EEDS

$IRECTIONS )N LARGE BOWL PLACE SPINACH SLICE STRAWBERRIES ALMONDS SLICED RED ONION 3ET TO THE SIDE )N A BLENDER ADD ALL OF THE DRESSING INGREDIENTS EXCEPT POPPY SEEDS SALAD OIL AND EGG "LEND ON HIGH UNTIL SMOOTH !DD EGGS 4HEN SLOWLY ADD SALAD OIL )T SHOULD GET THICK AND SMOOTH &OLD IN POPPY SEEDS $RESS SALAD WITH DRESSING 3UBMITTED BY $AVID +OVICH

35.' 3/. ! 6)%4.!-%3% ")342/ 0ENNSYLVANIA !VE +ANSAS CITY -O

-ON &RI A M P M 3UN P M P M

,OOKING FOR A QUICK LUNCH OF SOUP AN EXQUISITE VEGETARIAN MEAL EXOTIC INGREDI ENTS OR PERHAPS SOMETHING HEALTHY 7HY NOT THINK 6)%4.!-%3% 35.' 3/. ! 6)%4.!-%3% ")342/ IS A GREAT NEW lND FOR AUTHENTIC 6)%4.!-%3% FOOD IN +ANSAS #ITY -/ %XPERIENCE TRADITIONAL FAVORITE LIKE THE SOUP 0(/ THE VERMICELLI "5. DISHES OR TRY OUR FRESH HEALTHY VEGETARIAN SPECIAL TIES 3ELECT FROM OUR MENU OR MAKE A SPECIAL REQUEST FOR YOU OR YOUR FAMILY

#HICKEN 3ALAD 3ERVINGS LB CHICKEN BREAST *UICE OF LIMES OR LEMONS SPRIGS CILANTRO FROM RED BIRD S EYE CHILIES THINLY SLICED TBSP CHOPPED UNSALTED ROASTED PEANUTS MEDIUM SIZED CARROT PEELED SHREDDED

TBSP SUGAR CLOVES GARLIC MINCED SPRIGS !SIAN BASIL STRIP LEAVES THEIR STEMS SLICED HEAD CABBAGE SHREDDED MEDIUM SIZE DAIKON PEELED AND SHREDDED OPTIONAL

$IRECTIONS "OIL THE CHICKEN BREAST AROUND MINUTES AND THEN LET IT COOL ENOUGH TO HANDLE

CUT INTO THIN SLICES -EANWHILE IN A SMALL BOWL WHISK TOGETHER THE LIME JUICE lSH SAUCE AND SUGAR IN A BOWL UNTIL THE SUGAR IS COMPLETELY DISSOLVED !DD THE GARLIC AND CHILI AND LET MARINADE STAND FOR MINUTES 4OSS THE SLICE CHICKEN BREAST WITH CABBAGE CARROT DAIKON AND BASIL WITH THE MARI NADE &INISH WITH THE CILANTRO AND CRUSHED PEANUT IN THE TOP 3UBMITTED BY 35.' 3/.

7!)$ 3 &!-),9 2%34!52!.43

-ISSION 2D 0RAIRIE 6ILLAGE +3

7 RD +ANSAS #ITY -/

/UR TRADITION OF QUALITY SERVICE AND VALUE BEGAN IN 3ERVING BREAKFAST

LUNCH AND DINNER FOR OVER YEARS WE START WITH THE HIGHEST QUALITY INGREDIENTS PREPARING OUR OWN ORIGINAL RECIPES RIGHT ON THE PREMISES 'REAT HOME STYLE FOODS SERVED IN A FRIENDLY COMFORTABLE ATMOSPHERE IS WHAT MAKES 7AID S VALUE GREATER THAN EVER

#HEESE 3OUP QTS 7ATER OZ 'REEN PEPPER OZ /NION OZ 3ALT OZ 2OUX OZ -ILK CUP 7ATER

OZ #ARROTS OZ #ELERY TBSP 7HITE PEPPER TBSP #HICKEN BASE LB 3HARP CHEDDAR CHEESE OZ #ORN STARCH

$IRECTIONS 0LACE WATER VEGETABLES AND SEASONINGS IN A LARGE STAINLESS STEEL STOCK POT "RING TO A BOIL AND COOK FOR HOUR 7HIP IN ROUX UNTIL THICK AND EVENLY BLENDED AND BROUGHT TO A BOIL )N A DOUBLE BOILER PLACE MILK AND CHEESE 3TIR FREQUENTLY !S SOON AS MILK IS HOT AND CHEESE IS MELTED ADD CORN STARCH WATER MIXTURE WHIP AND REMOVE FROM STOVE 7HEN BOTH POTS ARE READY POUR THE MILK AND CHEESE MIXTURE INTO VEGGIE MIXTURE AND BLEND WELL 3ERVE AND ENJOY -AKES GALLON 3UBMITTED BY 0AUL $ 2USSELL

%.42²%3

:/.%

7 TH 3TREET ,EAWOOD +3 :/.% :ONE IS UNLIKE ANY OTHER RESTAURANT IN THE +ANSAS #ITY AREA 7E OFFER A NEW AND EXCITING DINING EXPERIENCE WITH A LIVE BROADCAST BOOTH ON SITE FOR 3PORTS 2ADIO 7ITH A FULL BAR AND MENU HOW COULD YOU GO WRONG #HECK OUT THE INTERAC TIVE 46S SPORTS MEMORABILIA AND OF COURSE THE DAILY LIVE RADIO BROADCASTS

3MOKED "EEF "RISKET CANS $R 0EPPER OZ "ALSAMIC 6INEGAR OZ 3ALAD OIL OZ &RANKS 2ED (OT 3AUCE

&AVORITE 3PICE 2UB LG "RISKET !PPLE AND (ICKORY 7OOD

$IRECTIONS 7HISK ALL INGREDIENTS TOGETHER 0OUR MARINADE OVER THE BRISKET #OVER WITH PLASTIC WRAP AND REFRIGERATE FOR HOURS 4URN OCCASIONALLY $RAIN MARINADE AND PAT BRISKET DRY 2UB WITH FAVORITE SPICES 0LACE BRISKET IN SMOKER WITH A CONSTANT TEMPERATURE OF DEGREES 3MOKE HOUR PER POUND OF MEAT )NTERNAL TEMPERATURE SHOULD READ DEGREES WHEN DONE #OOL AND SLICE 3ERVE AS DESERVED 3UBMITTED BY + # (OPPS ,TD

!534).3 "!2 '2),,

!USTINS "AR 'RILL HAS BEEN A LOCAL FAVORITE SINCE IT WAS ESTABLISHED IN +NOWN FOR 3TEAKS 2IBS AND "URGERS !USTINS CUSTOMERS COME HUNGRY AND LEAVE SATISlED /NE OF !USTIN S MOST POPULAR DISHES IS THE CHICKEN FRIED STEAK

#HICKEN &RIED 3TEAK LB "ONELESS "EEF 4OP ,OIN %GG "EATEN 3ALT 0EPPER TO 4ASTE #UP !LL 0URPOSE &LOUR 1T "UTTERMILK

#UPS 3HORTENING #UP "UTTERMILK 4SP 'ARLIC 0OWDER #UP !LL 0URPOSE &LOUR 3ALT 0EPPER TO 4ASTE

$IRECTIONS #UT TOP LOIN CROSSWISE INTO OZ CUTLETS 0OUND CUTLET WITH A MALLET )N A LARGE SKILLET HEAT INCH SHORTENING TO DEGREES 7HILE SHORTENING IS HEATING PREPARE CUTLETS )N A SHALLOW BOWL BEAT TOGETHER EGGS BUTTERMILK SALT AND PEPPER )N ANOTHER SHALLOW DISH MIX GARLIC POWDER AND CUP mOUR $IP CUTLETS INTO mOUR TURNING TO EVENLY COAT BOTH SIDES $IP IN EGG MIXTURE COATING BOTH SIDES THEN IN mOUR MIXTURE ONCE AGAIN 0LACE CUTLETS IN HEATED SHORTENING #OOK UNTIL GOLDEN BROWN TURNING ONCE 4RANS FER TO PLATE LINED WITH PAPER TOWELS 2EPEAT WITH REMAINING CUTLETS $RAIN GREASE

RESERVING CUP 5SING THE RESERVED DRIPPINGS IN THE PAN PREPARE GRAVY OVER MEDIUM HEAT "LEND IN CUP mOUR TO FORM PASTE 'RADUALLY ADD MILK TO DESIRED CONSISTENCY STIRRING CON STANTLY (EAT THROUGH AND SALT AND PEPPER TO TASTE 3ERVE WITH CHICKEN FRIED STEAK 3UBMITTED BY *OSEPH (APPOLD

")2$)%3 05" '2),, 7 TH 3TREET /VERLAND 0ARK +3

&AX

h"ETTER 4HAN 0ARv

"IRDIES 0UB 'RILL ESTABLISHED IN OFFERS A WIDE VARIETY OF MENU OPTIONS INCLUDING SANDWICHES STEAKS PIZZAS AND DAILY HOMEMADE LUNCH SPECIALS "IRDIES IS hALL SPORTS ALL THE TIMEv WITH 46S *UMBO 3CREENS FEATURING THE .&, 4ICKET IN THE &ALL 7E OFFER WIRELESS INTERNET ACCESS A LARGE GAME ROOM AND A SEPARATE PARTY ROOM FOR YOUR NEXT SPECIAL OCCASION 7E LOOK FORWARD TO SEEING YOU AT "IRD IES 0UB 'RILL WHERE WE ARE h"ETTER 4HAN 0AR v

"EEF 3TROGANOFF WITH .OODLES 4HIS RECIPE IS OUR FAMILY FAVORITE 4HE SAUCE IS VERY RICH AND CREAMY AND IS GREAT SERVED OVER EGG NOODLES )T DOES TAKE A LITTLE LONGER TO MAKE BUT IT IS WELL WORTH IT 0REP 4IME APPROX MINUTES #OOK 4IME APPROX HOUR MINUTES 2EADY IN APPROX HOURS /RIGINAL RECIPE MAKES SERVINGS 2ECIPE HAS BEEN SCALED TO MAKE SERVINGS TBSP VEGETABLE OIL LBS BEEF STEW MEAT CUT INTO IN PIECES LB BACON CUT INTO IN PIECES ONION DICED TBSP SEASONING SALT CUP AND TBSP TSP 7ORCESTERSHIRE SAUCE OZ CONTAINERS SOUR CREAM

CUP AND TBSP TSP CORNSTARCH OZ CANS BEEF BROTH OZ PKGS DRY EGG NOODLES TBSP TSP BUTTER OZ CANS SLICED MUSHROOMS CUP AND TBSP COLD WATER

$IRECTIONS )N A LARGE $UTCH OVEN HEAT THE OIL OVER HIGH HEAT AND BROWN THE CUBED STEW MEAT 2EMOVE FROM PAN )N THE SAME PAN SAUTÏ THE BACON AND ONION UNTIL ONIONS ARE TRANSLUCENT AND BACON IS FULLY COOKED 2ETURN THE BROWNED STEW MEAT TO THE PAN 3TIR IN SEASONING SALT 7ORCESTERSHIRE SAUCE AND BEEF BROTH "RING TO A BOIL THEN COVER AND REDUCE THE HEAT TO MEDIUM 3IMMER FOR TO HOURS OR UNTIL MEAT IS FORK TENDER "RING A LARGE POT OF LIGHTLY SALTED WATER TO A BOIL !DD THE EGG NOODLES AND COOK FOR TO MINUTES OR UNTIL AL DENTE DRAIN )N A SKILLET MELT THE BUTTER OVER MEDIUM HEAT AND SAUTÏ THE MUSHROOMS FOR TO MINUTES !DD THE MUSHROOMS TO THE MEAT MIXTURE "RING THE MEAT MIXTURE TO A BOIL -IX TOGETHER THE CORNSTARCH AND THE WATER AND STIR INTO THE MEAT MIXTURE 3UBMITTED BY 2ICK -ICHELLE

"/ ,).'3

0LAZA "OARD OF 4RADE TH -AIN s

/RCHARD #ORNER #ENTER TH 1UIVIRA s

'ATEWAY 0LAZA ST -ETCALF s

/VERLAND 0ARK TH -ETCALF s

WWW BOLINGS COM /WNERS 2ICHARD AND 4HERESA .G DO EXTENSIVE RESEARCH TO ENSURE THAT ALL ITEMS ON THE MENU EVEN THE RICE A BLEND OF AROMATIC JASMINE LONG GRAIN RICE AND mUFFY !MERICAN LONG GRAIN RICE IS THE BEST AVAILABLE h)T IS OUR GOAL TO PROVIDE GOOD

HEALTHY FOOD WITH THE BEST SERVICE SO THERE IS PLENTY OF TIME TO ENJOY YOUR MEAL

AND SIT AND TALK AND DRINK TEA WITH FRIENDS )T S PART OF THE #HINESE TRADITION v SAYS 2ICHARD .G ,OCAL PUBLICATIONS HAVE NAMED "O ,INGS BEST #HINESE RESTAURANT IN +ANSAS #ITY TIME AND AGAIN 2ECENTLY "O ,INGS WAS NAMED ONE OF THE TOP #HI NESE RESTAURANTS IN !MERICA BY NATIONAL PUBLICATION #HINESE 2ESTAURANT .EWS

3HITAKE -USHROOMS WITH 'REENS LB 3HITAKE -USHROOMS #LOVES 'ARLIC 4BSP 3OY 3AUCE ! ,ITTLE 3TOCK OR 7ATER 4BSP #ORNSTARCH

LB "ABY "OK #HOY 4SP #HOPPED &RESH 'INGER 4SP 3UGAR 6EGETABLE /IL 4SP 3ESAME 3EED /IL

$IRECTIONS "LANCHE THE BOK CHOY AND ARRANGE ON THE BOTTOM OF SERVING DISH 4HEN STIR FRY THE GINGER AND GARLIC IN A LITTLE BIT OF VEGETABLE OIL !DD THE MUSHROOMS STOCK AND SOY SAUCE AND SIMMER FOR MINUTES 4HICKEN SAUCE WITH CORNSTARCH THEN ADD SESAME SEED OIL 0LACE ATOP THE BOK CHOY $ELICIOUS 3UBMITTED BY 2ICHARD .G /WNER #HEF OF "O ,INGS &INE #HINESE #UISINE

"5'!44) 3 2)34/2!.4% #!&%

!-%2)34!2 #!3)./ (/4%, "UGATTI S 2ISTORANTE #AFE .ORTH !MERISTAR $RIVE +ANSAS #ITY -/ OR 4HE "UGATTI IS ONE OF CLASSIEST AUTOMOBILES EVER MADE AND "UGATTI S 2ISTORANTE #AFÏ RANKS AS ONE OF THE BEST RESTAURANTS IN +ANSAS #ITY #REATED TO HONOR THE LEGACY OF EXCEL LENCE ESTABLISHED BY THE "UGATTI FAMILY A CENTURY AGO "UGATTI S PUTS A FRESH SPIN ON TRADI TIONAL )TALIAN CUISINE WITH AN INSPIRED MENU OF PASTA PIZZA lSH VEAL AND STEAKS 3TART WITH AN APPETIZER OF LOBSTER RAVIOLI OR lRE ROASTED MUSSELS AND FOLLOW IT UP WITH A COMFORTING BOWL OF MINESTRONE SOUP OR ONE OF "UGATTI S FRESH SALADS !FTER THAT THERE S STILL PLENTY OF TIME TO ENJOY A DELICIOUS PIZZA PASTA GRILLED PANINI OR ONE OF "UGATTI S #AFÏ SPECIALTIES LIKE A CHEF S CHOICE RISOTTO OR #HICKEN 0ARMESAN &OR MEAT AND SEAFOOD LOVERS

THERE IS AN EXTENSIVE CHOICE OF STEAKS CHOPS lLETS AND FRESH SEAFOOD DISHES ON OFFER /F SPECIAL NOTE ARE TWO ALLURING VEAL DISHES INCLUDING A DELICATE 6EAL -ARSALA AND A SUPERB RACK OF LAMB

3PAGHETTINI AL #ARTOCCIO 3PAGHETTINI AL #ARTOCCIO LITERALLY MEANS hPASTA IN A BAG v )T IS A UNIQUE WAY TO PREPARE MANY ITEMS NOT JUST PASTA &ISH AND CHICKEN ARE GREAT WHEN PREPARED THIS WAY 9IELD ONE SERVING OZ 3PAGHETTI #OOKED EA 3EA 3CALLOPS EA &RESH -USSELS OZ #RAB -EAT OZ &ISH &UMET CLAM JUICE CAN BE USED 4SP &RESH /REGANO

EA 2AW *UMBO 3HRIMP 0EELED $EVEINED EA &RESH #LAMS OZ #ALAMARI #LEANED AND #UT OZ -ARINARA 3AUCE 4SP &RESH "ASIL 0IECE 0ARCHMENT 0APER X

$IRECTIONS #OMBINE THE MARINARA AND THE lSH FUMET OR CLAM JUICE 4OSS THE COOKED PASTA AND ALL OF THE SEAFOOD TOGETHER GENTLY WITH THE HERBS AND SAUCE &OLD THE PARCHMENT PAPER IN HALF THEN UNFOLD 0LACE THE PASTA MIXTURE ON ONE HALF AND FOLD THE OTHER HALF OVER 4HEN STARTING IN ONCE CORNER FOLD THE EDGES OF THE PAPER AS TO CREATE A SEAL MAKING A SEMI CIRCULAR POUCH OR BAG 0LACE CARTOCCIO IN OVEN SAFE PAN DRIZZLE A LITTLE OLIVE OIL ON THE TOP OF THE PAPER AND PLACE IN A DEGREE OVEN FOR APPROXIMATELY TO MINUTES 4HE BAG WILL PUFF UP AND BROWN 3UBMITTED BY %DWARD !LLEN %XECUTIVE #HEF

#!&³ )4!,)!

.ORTH /AK 4RAFlCWAY +ANSAS #ITY -/

#AFÏ )TALIA IS +ANSAS #ITY S PREMIER )TALIAN RESTAURANT OFFERING HOMEMADE )TAL IAN BREAD SALADS SOUPS MEAT CHICKEN SEAFOOD PASTA AND PIZZA DISHES #AFÏ )TALIA HAS A FULL SERVICE BAR LOUNGE %SPRESSO BAR BANQUET FACILITY AND OUTDOOR PATIO /PEN DAYS A WEEK 2ESERVATIONS ACCEPTED

"ISTECCA &RA $IAVOLO 0EELED FRESH TOMATOES 3MALL WHITE ONION 4SP SALT #UP /LIVE OIL

4BSP &RESH OR DRY HOT RED PEPPERS 4BSP FRESH CHOPPED GARLIC lNE LB "EEF TENDERLOIN SLICE IN v MEDALLIONS

$IRECTIONS )N A SAUTÏ PAN PLACE OLIVE OIL RED PEPPER GARLIC SALT AND ONION CHOPPED 3AUTÏ ON MEDIUM HIGH HEAT UNTIL GARLIC BROWNS #HOP THE WHOLE TOMATO AND PLACE IN PAN WITH ALL JUICE ADD CUP OF WATER 'RILL MEAT ON HIGH HEAT ON OVEN BROILER OR SEAR IN HOT PAN UNTIL REACHING DESIRED COOKING TEMPERATURE 0LACE SAUCE ON A LARGE PLAT TER AND PLACE MEAT ON TOP 3ERVE HOT 3UBMITTED BY 'UY 4AMBURELLO #HEF

#!&³ -!)3/.

#AFÏ -AISON % RD 3TREET +ANSAS #ITY -/ &AX WWW CAFEMAISONKC COM (OURS 3UNDAY "RUNCH FROM A M TO P M ,UNCH 4UESDAY THROUGH 3ATURDAY A M TO P M $INNER 4UESDAY THROUGH 3ATURDAY P M TO P M #AFÏ -AISON IS A COLORFUL COZY RESTAURANT OOZING &RENCH #OUNTRY WITH THE LOOK AND FEEL OF A NEIGHBORHOOD BISTRO PLUCKED STRAIGHT FROM A 0ARISIAN STREET CORNER 0ROPRIETOR *EFFREY &ITZPATRICK ORIGINALLY OPENED THIS INTIMATE RESTAURANT IN )T BUSTLES DURING MIDDAY WHERE SIGNATURE DISHES SUCH AS RICH TOMATO BASIL SOUP

TENDER CREPES FRESH CREATIVE SALADS mAVORFUL QUICHES AND CITRUS LADEN LEMON CAKE

HAVE CREATED A LOYAL FOLLOWING OF LUNCHEON REGULARS %NJOY #AFÏ -AISON FOR DINNER

COME IN AND ENJOY THE CANDLELIT &RENCH DINING ROOM 3AVOR AN APPETIZER OF &RENCH #OUNTRY 0ATÏ OR A "LUE #HEESE 3AVORY 4ARTE $ELIGHT YOUR TASTE BUDS WITH ,AMB #HOPS 3ALMON %NCROUTÏ OR A (ALIBUT &ILET DRIZZLED WITH A 4ARRAGON #REAM 3AUCE AS EXAMPLES OF DINNER ENTRÏES

4ROUT WITH &ENNEL 2AINBOW 4ROUT #LEANED /LIVE /IL &ENNEL "ULBS 4RIMMED #ORED AND &INELY 3LICED #UPS 'RATED 0ARMESAN 3ALT 0EPPER #UP (EAVY #REAM #UP 7HITE 7INE

$IRECTIONS (EAT THE OVEN TO DEGREES 2INSE THE TROUT UNDER COLD WATER AND DRY WITH PAPER TOWELS 0LACE ON A LARGE LIGHTLY OILED BAKING SHEET ,IGHTLY OIL A LARGE BAKING DISH AND LAYER THE FENNEL WITH HALF OF THE PARMESAN SEA SONING EACH LAYER WITH SALT AND PEPPER 0OUR THE CREAM AND WHITE WINE OVER THE TOP AND SPRINKLE WITH THE REMAINING PARMESAN #OVER THE FENNEL DISH WITH ALUMINUM FOIL AND BAKE FOR MINUTES 4HEN REMOVE THE FOIL AND BAKE FOR MINUTES !DD THE lSH TO THE FENNEL AND BAKE FOR MINUTES 3ERVE THE lSH ON A BED OF FENNEL 3ERVES

3UBMITTED BY *EFFREY &ITZPATRICK

#!,,!(!. 3 0)::%2)! s 05" s '2),, 7 TH 3T 0ARKWAY ,ENEXA +3

iÊÌ Ê/ ÃiÊ7 ½ÛiÊ ii Ê V i`Ê"ÕÌÊ vÊ/ i ÀÃt &OR NEARLY lFTEEN YEARS #ALLAHAN S HAS BEEN hHOME TO THOSE WHO VE BEEN KICKED OUT OF THEIRS v #ALLAHANS WAS FOUNDED IN #ALLAHAN S CAN BE BEST DESCRIBED AS A hCLASSIC NEIGHBORHOOD PUBv WITH AN ECLECTIC AT MOSPHERE AND FRIENDLY SERVICE MANY OF OUR ASSOCIATES HAVE BEEN EMPLOYED FOR MORE THAN lVE YEARS /WNER "ARRY :ILLNER GREW UP IN THE HOSPITALITY INDUSTRY AND GAINED INVALUABLE EXPERI ENCE WORKING IN SEVERAL AREA 'ILBERT 2OBINSON ESTABLISHMENTS "ARRY HAS mIPPED BURGERS

AND POURED COCKTAILS IN SOME OF THE BEST RESTAURANTS IN + # #ALLAHAN S IS THE CULMINATION OF HIS EXPERIENCE AND IS WHY #ALLAHAN S IS NO ORDINARY BAR AND GRILL #ALLAHAN S OFFERS A MADE FROM SCRATCH CLASSIC AMERICANA MENU )CE COLD "EER #OCKTAILS

AND 'REAT DAILY SPECIALS #ALLAHAN S OFFERS 0ATIO $INING "IG SCREEN 46 S AND 6IDEO 'AMES 4HERE IS SOMETHING FOR EVERYONE AND #HILDREN ARE WELCOME

3T 0ATRICK S $AY #ORNED "EEF #ABBAGE 'OOD 1UALITY #ORNED "EEF &LAT CUP YELLOW MUSTARD AT HOME WE ALWAYS USE UP ALL THE HALF EMPTY SPECIALTY MUS TARDS IN THE BACK OF THE FRIDGE CUP PACKED DARK BROWN SUGAR TSP GROUND ALLSPICE HALF TSP GROUND CLOVES TSP SALT

$IRECTIONS )N A LARGE STOCK POT BOIL THE CORNED BEEF ACCORDING TO INSTRUCTIONS ON BAG ABOUT HOURS 4)0 4(% 42)#+ 4/ 4%.$%2 #/2.%$ "%%& )3 4/ #//+ 4(% $!9,)'(43 /54 /& )4 7(%. 9/5 4().+ )43 $/.% 4(2/7 )4 "!#+ ). 4(% 0/4 !.$ ,%4 )4 #//+ &/2 !./4(%2 (/52 ,ET THE CORNED BEEF COOL AND SLICE INTO INCH SLICES 0LACE THE SLICED CORNED BEEF IN A X BAKING DISH AND SET ASIDE )N A MEDIUM SAUCEPAN ADD THE MUSTARD BROWN SUGAR AND SPICES AND HEAT THOR OUGHLY UNTIL BROWN SUGAR DISSOLVES INTO THE MUSTARD 0OUR THE MUSTARD SAUCE OVER THE SLICED CORNED BEEF AND PLACE IN A DEGREE OVEN FOR MINUTES TO AN HOUR 3ERVE WITH BOILED POTATOES AND CABBAGE !N ICE COLD 3MITHWICKS )RISH !LE GOES EXCELLENT WITH THIS DISH 3UBMITTED BY "ARRY :ILLNER

#(%,,9 3 #!&%

7EST TH 3T TH 7ORNALL +ANSAS #ITY -/

&AX 2UBEN AND .ORMA #AMPOS ARE THE OWNERS OF TWO LITTLE RESTAURANTS 4HE lRST

#HELLY S #AFE IS LOCATED AT TH 3T AND 7ORNALL 2D 4HE SECOND $ON 2UBY S 4AQUERIA IS LOCATED IN $E3OTO +ANSAS WHICH WILL SERVE ORIGINAL DISHES FROM :A CATECAS -EXICO 7ITH A FAMILIAR ATMOSPHERE AS WELL AS THE RECIPES MADE FROM SCRATCH OUR MENU INCLUDES TAMALES FAJITAS ENCHILADAS BURRITOS AND OUR SIGNATURE DISH hCHILES REL LENOSv WHICH IS SO WELL KNOWN !LSO ON THE WEEKENDS WE HAVE hLIVE MUSIC v hFOLK LORIC DANCES v AND MUCH MORE

#HILES 2ELLENOS n 0OBLANO #HILES 0OBLANO #HILES 'ROUND "EEF

&AVORITE 7HITE #HEESE 3ALSA

$IRECTIONS 2OAST THE CHILES AND CLEAN THEM UP INSIDE AND OUT THEN lLL THEM WITH THE CHEESE AND GROUND BEEF #OVER THEM WITH BATTERED EGGS AND FRY THEM FOR MINUTES 0UT THEM ON A PLATE ADD SALSA AND CHEESE ON TOP -ELT THE CHEESE AND SERVE 3UBMITTED BY 2UBEN #AMPOS

#()#+%. . ",5%3

3 % -AIN 3T ,EE S 3UMMIT -/

#HICKEN . "LUES IS LOCATED IN THE HISTORIC SHOPPING DISTRICT IN $OWNTOWN ,EE S 3UMMIT 7E OFFER PAN FRIED CHICKEN JUST LIKE A COUNTRY GRANDMOTHER WOULD MAKE %XCELLENT HOME STYLE COUNTRY FRIED STEAKS WHOLE CATlSH AND CATlSH lL LETS TENDER GIZZARDS AND LIVERS #HICKEN . "LUES IS OPEN 3UNDAY A M TO A M FOR BREAKFAST AND A M TO P M FOR DINNER 7EDNESDAY AND 4HURSDAY A M TO P M AND &RIDAY AND 3ATURDAY A M TO P M 7E ARE CLOSED -ONDAY AND 4UESDAY #HICKEN . "LUES IS A NON SMOKING RESTAURANT

#OUNTRY -EATLOAF LBS 'ROUND "EEF 7HOLE %GGS "OTTLES +ETCHUP 4SP )TALIAN 3EASONING OZ (EINZ 4SP /REGANO #UP "ROWN 3UGAR

#UPS #HOPPED /NIONS #UPS $RY "READ #RUMBS 4SP 'ARLIC 0OWDER 4SP 7ORCESTERSHIRE 3AUCE OZ ! 3AUCE 4SP "LACK 0EPPER

$IRECTIONS -IX WELL 0UT IN PAN AND COVER WITH FOIL "AKE AT DEGREES FOR HOUR MINUTES 4/-!4/ ',!:% BOTTLE KETCHUP AND CUP BROWN SUGAR 4SP -USTARD 2EMOVE MEATLOAF FROM OVEN AND SPREAD TOMATO GLAZE OVER 3UBMITTED BY $AN $ANNALDSON

$2!'/. ).. /6%2,!.$ 0!2+ 7 TH 3TREET

#/2).4( 315!2% 7 RD 3T

4HE $RAGON )NN WAS ESTABLISHED IN BY -R -RS 4O 0ING 4SUI )N HE MOVED TO +ANSAS #ITY WHERE HE OPENED THE $RAGON )NN 4HE $RAGON )NN HAS NOW TAKEN ITS PLACE AS ONE OF THE lNEST AUTHENTIC #HINESE RESTAURANTS IN THE GREATER +ANSAS #ITY AREA 4HE $RAGON )NN IS A FAMILY RUN BUSINESS -R 4SUI AND HIS FAMILY WORK AS A TEAM TO ASSURE YOU OF THE lNEST SERVICE AND THE VERY BEST #HINESE FOOD 4HE $RAGON )NN FEATURES AUTHENTIC 0EKING AND 3ZECHUAN DISHES 0EKING CUISINE HAS BEEN SERVED TO ROYALTY IN #HINA FOR MANY YEARS 3ZECHUAN CUISINE IS SPICY AND HOT )T IS EXTREMELY POPULAR IN #HINA 4HESE FOODS ARE PREPARED WITH A SPECIALLY FORMULATED RED PEPPER SAUCE AND OTHER #HINESE HERBS 4HE $RAGON )NN HAS BECOME A hMUSTv FOR CATERING AND PRIVATE PARTIES AND ITS h#ARRYOUT IS SECOND TO DONE v

,EMON #HICKEN #HICKEN "REASTS #UP 0INEAPPLE *UICE #UP #ORNSTARCH -IXED WITH 7ATER

#UP ,EMON *UICE #UP 3UGAR ,EMON 3LICE

"ATTER -IX #UPS OF !LL 0URPOSE &LOUR %GG 4BSP OF "AKING 0OWDER

#UP #ORNSTARCH #UP OF 7ATER 4BSP OF 3ALAD /IL

$IRECTIONS 0REPARATION OF #HICKEN 0OUR CUPS OF OIL INTO A FRYING PAN AND HEAT TO DE GREE )N A MIXING BOWL WHIP ALL BATTER MIX INGREDIENTS TOGETHER UNTIL SMOOTH $IP THE CHICKEN BREASTS INTO THE BATTER MIX AND PUT INTO THE HEATED OIL AND FRY UNTIL GOLDEN BROWN 7HEN THE CHICKEN BREASTS ARE COOKED CUT THEM INTO INCH WIDE STRIPS AND PLACE ON A SERVING DISH 0REPARATION OF ,EMON 3AUCE 0OUR CUP LEMON JUICE CUP PINEAPPLE JUICE LEMON SLICED AND CUP OF SUGAR INTO A SAUCE PAN AND BRING TO A BOIL THICKEN THE SAUCE WITH THE CORNSTARCH WATER MIXTURE UNTIL THE DESIRED CONSISTENCY 0OUR SAUCE ON TOP OF THE SLICED CHICKEN BREASTS AND SERVE 3UBMITTED BY 4HOMASS 4SUI

%6%2'2%%. #().%3% 2%34!52!.4 %VERGREEN #HINESE 2ESTAURANT 4IBLOW #ENTRE 3HOPPING #ENTER +ANSAS !VE "ONNER 3PRINGS +3

&AX

4HIS PLACE IS SUCH A SECRET TREASURE %VERGREEN #HINESE 2ESTAURANT IN "ONNER 3PRINGS +3 HAS SETTLED QUIETLY NEXT TO THE BIG CITY BUT BEATS THE TASTE AND PRICES 4HE PEOPLE HERE ARE SO FRIENDLY AND HELPFUL THE LOCALS COME IN ON A WEEKLY BASIS TO ENJOY GREAT #HINESE CUISINE AND FRIENDLY SERVICE !LL FOOD IS PREPARED FRESH AND COOKED TO ORDER .OTHING ON THE MENU OVER AND LUNCH SPECIALS RANGE FROM

LUNCH SEVERED -ONDAY THRU 3ATURDAY FROM !- TO 0-

#ASHEW #HICKEN 3ERVES LB "ONELESS #HICKEN LB #ASHEWS #UP -USHROOMS #UP #ARROTS -IXTURE 4SP 2ICE 7INE %GG OR 4BSP 7ATER -IXTURE 0INCH OF 3ALT 4BSP /YSTER 3AUCE 4SP 3ESAME /IL OPTIONAL 4BSP #ORNSTARCH

#UPS /IL FOR &RYING 4SP #HOPPED 'REEN /NIONS #UP #HOPPED #ELERY

4BSP 3OY 3AUCE 4SP #ORNSTARCH 4SP 3OY 3AUCE 4BSP 3UGAR #UP 7ATER

$IRECTIONS #UT THE CHICKEN INTO v SQUARES 4OSS THE CHICKEN WITH -IXTURE AND MARINATE FOR AT LEAST MINUTES (EAT PAN AND ADD OIL (EAT TO DEGREES !DD THE CHICKEN AND DEEP FRY FOR ABOUT MINUTES OR UNTIL THE CHICKEN IS DONE 2EMOVE AND DRAIN 2EMOVE ALL BUT TABLE SPOONS OF OIL FROM THE PAN AND REHEAT UNTIL VERY HOT !DD THE GREEN ONIONS CELERY

CARROTS AND MUSHROOMS AND STIR FRY FOR MINUTE !DD CHICKEN AND -IXTURE 4OSS LIGHTLY TO COMBINE THE INGREDIENTS !DD CASHEWS CORNSTARCH AND TOSS QUICKLY THEN REMOVE FROM THE HEAT 3ERVE IMMEDIATELY 3UBMITTED BY %VERGREEN #HINESE 2ESTAURANT

&!-/53 $!6% 3 ,%'%.$!29 0)4 "!2 " 15%

6ILLAGE 7EST 0ARKWAY +ANSAS #ITY +3

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&!-/53 $!6% 3 4(/5'(43 /. #//+).'

4O ME THE MOST IMPORTANT PART OF CREATING FOOD THAT IS TASTY FULL mAVORED AND MEMORABLE IS RELENTLESS ATTENTION TO DETAILS mAVOR AND TEXTURE PROlLES PLUS HOW GOOD SOMETHING SMELLS WHILE COOKING OR BEING SERVED %ARLY ON WHEN ) STARTED FOOLING AROUND WITH MY lRST BARBEQUE SAUCES ) QUICKLY REALIZED ) DIDN T KNOW A THING ABOUT SEASONINGS ) WASN T AT ALL FAMILIAR WITH HERBS SPICES OR NATURAL mAVOR INGS ) DIDN T KNOW WHAT THEY LOOKED LIKE HOW THEY TASTED OR HOW TO USE THEM

MUCH LESS HOW TO PRONOUNCE MOST OF THEM !ND THE MORE ) COOK THE MORE ) REAL IZE HOW MUCH ) DON T KNOW ) CRINGE WHEN ) SEEK FOLKS JUST GRABBING ANY INGREDIENT OFF THE SHELF WHEN COOK ING A RECIPE /FTEN ) SEE SHOPPERS IN THE GROCERY STORE WONDERING WHICH PRODUCT OF THE HUGE VARIETY TO BUY 4HE ONLY WAY TO KNOW IS TO BUY THEM ALL TASTE THEM ALL AND KEEP NOTES ON THE TASTE DIFFERENCES 7HEN DEVELOPING A RECIPE WHICH CALLS FOR MUSTARD ) WILL BUY EVERY MUSTARD AVAILABLE TO DISCOVER WHICH HAS THE RIGHT mAVOR PROlLE THAT WILL MAKE THE RECIPE ) M WORKING ON OUTSTANDING &OR EXAMPLE

OVER THE YEARS ) HAVE IDENTIlED THE BEST TASTING 7ORCESTERSHIRE SAUCES MUSTARDS

APRICOT JAMS AND SO ON %VEN THE SAME SEASONING FROM ANOTHER MANUFACTURER WILL TASTE DIFFERENT

3LOPPY 1UES LB GROUND BEEF #UP lNELY CHOPPED GREEN BELL PEPPER TSP &AMOUS $AVE S STEAK SEASONING TSP CAYENNE TSP PREPARED MUSTARD

# lNELY CHOPPED SWEET YELLOW ONION JALAPENO lNELY MINCED 4BSP CHILI POWDER #UPS &AMOUS $AVE S ""1 3AUCE HAMBUGER BUNS SPLIT BUTTERED TOASTED

$IRECTIONS #OOK THE GROUND BEEF IN A SKILLET UNTIL THE GROUND BEEF BEGINS TO BROWN DRAIN 3TIR IN ONION GREEN PEPPER JALAPENO STEAK SEASONING AND CHILI POWDER #OOK UNTIL THE GROUND BEEF IS COOKED THROUGH AND CRUMBLY STIRRING CONSTANTLY !DD CAYENNE SAUCE AND MUSTARD AND MIX WELL #OOK UNTIL HEATED THROUGH 3POON ONTO THE BUNS 9IELD SERVINGS

3UBMITTED BY &AMOUS $AVE

&!22!$$!93 !4 )3,% /& #!02) #!3)./

!T THE )SLE OF #APRI #ASINO % &RONT 3T +ANSAS #ITY -/

WWW ISLEOFCAPRICASINO COM &ARRADDAYS 2ESTAURANT IS LOCATED ON THE WELCOME DECK OF THE CASINO /UR "ISTRO MENU SHOWCASES CERTIlED !NGUS "EEF WONDERFUL SEAFOOD SPECIALTIES AND GREAT APPETIZERS

"LACKENED ,OBSTER 4AIL EA ,OBSTER 4AILS OZ "LACKENING 3EASONING EA !VOCADO OZ (ORSERADISH #REAM 3AUCE

OZ "UTTER #LARIlED OZ -ASHED 0OTATOES OZ "EURRE -ONTE OZ #HIVES #HOPPED &INE 'ARNISH

$IRECTIONS 0LACE CAST IRON SKILLET ON MEDIUM HIGH HEAT AND LET IT GET VERY HOT 4AKE LOBSTER TAILS AND CUT COMPLETELY IN HALF 2EMOVE ALL OF THE SHELL EXCEPT FOR THE TAILPIECE 0LACE CLARIlED BUTTER IN SHALLOW DISH 0LACE BLACKENING SEASONING IN SIMILAR DISH $REDGE TAILS IN BLACKENING SEASONING THEN PLACE TAILS IN CLARIlED BUTTER AND IMMEDIATELY PLACE TAILS IN THE HOT CAST IRON SKILLET #OOK FOR SECONDS AND mIP OVER AND COOK FOR ANOTHER SECONDS ,ADLE A LITTLE CLARIlED BUTTER OVER TAILS AND PLACE IN OVEN FOR MINUTES UNTIL mESH IS OPAQUE 0LACE OZ OF MASHED POTATO IN MIXING BOWL ADD AVOCADO AND MIX TOGETHER WITH A FORK 0LACE BEURRE MONTE ON PLACE AND SWIRL ON PLATE UNTIL IT IS EVENLY COVERED 0LACE AVOCADO MASHED POTATOES IN THE CENTER OF THE PLATE 3POON OR SQUEEZE HORSERADISH CREAM SAUCE AROUND MASHED POTATOES 2EMOVE TAILS FROM OVEN AND PLACE DIRECTLY ON TOP OF MASHED POTATOES 3PRINKLE CHIVES AROUND THE OUTSIDE OF THE PLATE FOR A GARNISH "EURRE -ONTE OZ "UTTER COLD 4BSP 7ATER 0LACE WATER IN SAUCEPAN AND BRING TO A BOIL 2EMOVE FROM HEAT AND WHISK UNTIL COMPLETELY INCORPORATED 3TIR OCCASIONALLY TO KEEP FROM BREAKING (ORSERADISH #REAM 3AUCE OZ 3OUR #REAM OZ (ORSERADISH GRATED 44 3ALT OZ 7HITE 7INE 0LACE SOUR CREAM HORSERADISH SALT AND WHITE WINE IN A MIXING BOWL 4HOROUGHLY INCORPO RATE 7RAP AND KEEP IN REFRIGERATOR 3UBMITTED BY &ARRADDAYS

'!2/::/ 3 2)34/2!.4%

'AROZZO S 2ISTORANTE "ANQUET2OOM . % 2ICE 2OAD ,EE S 3UMMIT -/

'AROZZO S 2ISTORANTE (ARRISON +ANSAS #ITY -/

'AROZZO S 2ISTORANTE . 7EBB 2OAD 7ICHITA +3

'AROZZO S 2ISTORANTE #OLLEGE "LVD /VERLAND 0ARK +3

'AROZZO S RESTAURANT WAS VOTED "EST %THNIC RESTAURANT BY )NGRAM S MAGAZINE

"EST )TALIAN FOOD BY +ANSAS #ITY MAGAZINE AND :AGAT RATED h%XCEL LENTv ONE OF !MERICA S TOP RESTAURANTS #OME AND ENJOY AUTHENTIC )TALIAN CUISINE IN A COMFORTABLE ATMOSPHERE -ICHAEL HIS WIFE -AGGIE HIS FOUR DAUGHTERS AND THE ENTIRE 'AROZZO S STAFF INVITE YOU TO A TRUE )TALIAN DINING EXPERIENCE 0RIVATE DINING

CARRY OUT AND CATERING AVAILABLE AT ALL LOCATIONS %NJOY PRICE WINE ON 3UNDAYS

ANY BOTTLE UNDER 'AROZZO S 7HERE #HICKEN 3PIEDINI "EGAN

#AVATELLI #ATANIA OZ JAR OF 'AROZZO S 3UGO 3ICILIAN 3TYLE 4OMATO 3AUCE LB BAG OF #AVATELLI 0ASTA #UP $ICED 2ED /NIONS TSP #HOPPED 'ARLIC #UP $ICED &RESH 4OMATOES #UPS 3LICED &RESH -USHROOMS #UPS #HICKEN 3TOCK #UP "UTTER OZ &RESH 'RATED 2OMANO #HEESE

$IRECTIONS #OOK PASTA AL DENTE ACCORDING TO DIRECTIONS ON BACK OF PACKAGE 3AUTÏ ONION AND GARLIC IN BUTTER ON MEDIUM HIGH HEAT UNTIL BROWN !DD TOMATOES

MUSHROOMS AND COOK TO MINUTES !DD 'AROZZO S 3UGO BLEND FOR MINUTE !DD CHICKEN STOCK AND BRING TO A BOIL !DD COOKED PASTA RETURN TO BOIL SERVE IMMEDI ATELY 4OP WITH FRESH GRATED 2OMANO #HEESE "5/. !00%4)4/ 3UBMITTED BY -ICHAEL 'AROZZO

'/,$%. ,%!& #().%3% 2%34!52!.4 2OE !VENUE ,EAWOOD +ANSAS

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'OLDEN ,EAF #HINESE 2ESTAURANT SPECIALIZES IN #ANTONESE AND 3ZECHUAN CUI SINE )T ALSO SERVES SOME 4HAILAND DISHES 4HE FAVORITE DISHES ARE 'ENERAL 4SO S #HICKEN 2ED #URRY #HICKEN AND 7ALNUT 3HRIMP

3WEET 3OUR #HICKEN LB #HICKEN 4ENDERS -ARINADE $ASH 'ARLIC 0OWDER TSP 3ALT "ATTER #UPS &LOUR %GGS 'ALLON 3HORTENING 3AUCE TBSP /RANGE *UICE TBSP 0INEAPPLE *UICE TBSP 3UGAR TBSP +ETCHUP #UPS 7ATER $ASH 3ALT

$ASH 7HITE 0EPPER TSP 7INE #UP #ORNSTARCH TBSP /IL #UPS 7ATER TBSP ,EMON *UICE TBSP 'INGER *UICE 6INEGAR TBSP $ASH 2ED &OOD #OLOR TBSP #ORN 3TARCH

$IRECTIONS #UT CHICKEN TENDERS IN INCH PIECES -ARINATE FOR HOUR -IX THE BATTER $IP CHICKEN IN BATTER DEEP FRY IN DEGREE SHORTENING UNTIL GOLDEN BROWN 0UT SAUCE INGREDIENTS IN SAUCE PAN AND MAKE SAUCE 3UBMITTED BY *AMES #HANG

'2%!4 0,!).3 #!44,% #/

!-%2)34!2 #!3)./ (/4%, 'REAT 0LAINS #ATTLE #O .ORTH !MERISTAR $RIVE +ANSAS #ITY -/ OR 4HIS WARM UNIQUELY DESIGNED RESTAURANT TAKES ITS INSPIRATION FROM THE FRONTIER TOWNS OF THE 'REAT 0LAINS COMBINING THE RICH STYLE OF A TH CENTURY STEAKHOUSE WITH THE RUSTIC LOOK OF THE GREAT STOCKYARDS 4HE MENU IS CERTAINLY GRAND ENOUGH FOR A CATTLE BARON !MONG THE MOST WANTED ITEMS ARE 3NAKEBITES A FRIED RATTLESNAKE APPETIZER COLOSSAL ONION RING BUFFALO RIB EYE AND THE HEFTY OUNCE "ONE )N 0RIME 2IB 4HERE S ALSO A RElNED CHICKEN WITH WILD MUSHROOMS AND A WELL CHOSEN WINE LIST ! PRIVATE DINING ROOM MAY BE RESERVED AND THERE S A COZY SEPARATE SEAT LOUNGE IS WARM UNIQUELY DESIGNED RESTAURANT TAKES ITS INSPIRATION FROM THE FRONTIER TOWNS OF THE 'REAT 0LAINS

7ILD "OAR ,OLLY 0OOPS WITH 3WEET 0OTATO (ASH 3ERVES EA 7ILD "OAR 2ACK LB AVERAGE #UP /LIVE /IL 4 'ARLIC CHOPPED 4 3HALLOTS CHOPPED 4 4HYME CHOPPED 4 +OSHER 3ALT 4 "LACK 0EPPER #OMBINE OIL GARLIC SHALLOTS AND THYME TOGETHER AND ALLOW THE WILD BOAR TO MARINATE FOR AT LEAST HOURS 3EASON RACK IN A LARGE SKILLET ON VERY HIGH HEAT SEAR THE RACKS AND lNISH IN THE OVEN FOR MINUTES AT DEGREES OR TO DESIRED TEMPERATURE #UT INTO CHOPS AND ARRANGE OVER THE SWEET POTATO HAS &INISH WITH A LIGHT DRIZZLE OF HUCKLE BERRY GASTRIC (UCKLE "ERRY 'ASTRIC PT (UCKLE "ERRIES CLEANED AND STEMMED #UP 2ED 7INE 6INEGAR #UP 7ATER #UP 3UGAR EA 6ANILLA "EAN 4 +OSHER 3ALT #OMBINE ALL INGREDIENTS TOGETHER AND ALLOW SIMMERING FOR MINUTES 0UREE AND RETURN TO HEAT AND REDUCE THE MIXTURE BY OR UNTIL IT COATS THE BACK OF A SPOON 3WEET 0OTATO (ASH EA *UMBO 3WEET 0OTATOES PEELED DICE v AND LIGHTLY BLANCHED EA 2ED 0EPPER v DICE EA 9ELLOW 0EPPER v DICE EA 'REEN 0EPPER v DICE EA 2ED /NION v DICE 4 'ARLIC CHOPPED 4 4HYME CHOPPED 4 0ARSLEY CHOPPED 4 -APLE 3YRUP 4 "UTTER 3ALT AND 0EPPER )N A SAUTÏ SKILLET ADD THE BUTTER TO MELT AND SAUTÏ THE PEPPERS ONION AND GARLIC FOR ONE MIN UTE !DD THE BLANCHED SWEET POTATOES AND SAUTÏ FOR MINUTES ON MED HIGH HEAT TO COLOR THE POTATOES !DD THYME PARSLEY AND MAPLE SYRUP !DJUST SEASONING WITH SALT AND PEPPER

3UBMITTED BY %DWARD !LLEN %XECUTIVE #HEF

(!"!.%2/ 3 3% "LUE 0ARKWAY ,EE S 3UMMIT -/

TH -ETROPOLITAN ,EAVENWORTH +3

/PEN EVERY DAY FROM A M .O TIME TO $INE 5SE OUR CONVENIENT 0HONE )N $RIVE UP WINDOW (ABANERO S HOME OF THE mYING PEPPER NOW HAS ITS SECOND LOCATION OPEN IN ,EAVENWORTH 4HE ,EE S 3UMMIT LOCATION ON HIGHWAY WHICH FEATURES AN AUTHENTIC YELLOW AIRPLANE PERCHED ON THE ROOF WILL BE CELEBRATING IT S NINTH BIRTHDAY THIS YEAR .OW THAT SAME GREAT SOUTHWEST STYLE -EXICAN FOOD CAN BE FOUND IN THE NORTH LAND ALONG WITH A SECOND YELLOW AIRPLANE PROUDLY MOUNTED ON TOP OF A SHINY NEW BUILDING AT TH AND -ETROPOLITAN DIRECTLY ACROSS FROM THE ENTRANCE TO THE MILITARY BASE -ADE FROM SCRATCH RECIPES USING THE lNEST FRESH INGREDIENTS AVAILABLE IS WHAT MAKES (ABA NERO S UNIQUE AND THE BEST IN TOWN 4HE SALSAS REGULAR MILD CRASH BURNnHOT AND lRE lRE lREnSUPER HOT ARE ALL MADE FRESH DAILY AND COMPLIMENTARY CHIPS ARE COOKED UP HOT THROUGH THE DAY 4HE LONG TIME DEDICATED STAFF AT (ABANERO S WILL MAKE YOU REALIZE THAT A -EXICAN RESTAURANT WITHOUT A PLANE ON TOP JUST WON T mY

(ABANERO S -ADE &ROM 3CRATCH 4AMALES

4HIS RECIPE TAKES SEVERAL STEPS OVER DAYS &/2 4(% 0/2+ #(),) ,BS $ICED 0ORK #UBED #UPS 0LUS #UP 7ATER $IVIDED #UP *ALAPENOS &RESHLY #HOPPED #UP 7HITE /NIONS $ICED 4SP 'RANULATED 'ARLIC 3ALT $ASH OF "LACK 0EPPER 4SP 0APRIKA #UPS 3ALSA )N A LARGE PAN COOK PORK IN THE CUPS OF WATER ON HIGH HEAT 3TIR OCCASIONALLY AND CON TINUE TO COOK UNTIL PORK BECOMES TENDER AND MOST OF THE LIQUID IS GONE !DD JALAPENOS ONIONS AND DRY INGREDIENTS #ONTINUE COOKING FOR MINUTES !DD SALSA AND CUP WATER "RING TO A BOIL AND THEN REMOVE FROM HEAT 4RANSFER TO COLD CONTAINER AND REFRIGERATE OVERNIGHT &/2 4(% 4!-!,% -%!4 'ALLON #OLD 0ORK #HILI -EAT #UP #HILI 0OWDER 4BSP #AYENNE 0EPPER -IX ALL INGREDIENTS TOGETHER &/2 4(% 4!-!,% -!3!

OZ ,ARD ,BS &RESH -ASA 4BSP 'RANULATED 'ARLIC 4BSP #UMIN 4BSP "AKING 0OWDER OZ #HICKEN "ASE #UP ,UKEWARM 7ATER #ORN (USKS OZ -ASA HARINA 0LACE LARD IN MIXER !DD MASA GARLIC CUMIN AND BAKING POWDER -IX THOROUGHLY -IX CHICKEN BASE WITH WATER AND ADD SLOWLY TO MIXTURE AS IT MIXES -IX UNTIL MASA IS CREAMY YET lRM ENOUGH TO ROLL INTO BALLS 0LACE CORN HUSKS IN PAN AND WASH WITH HOT WATER 0ORTION OUT OZ BALLS OF lNISHED MASA 3PREAD MASA EVENLY IN THICK ONTO CORN HUSK 0ORTION OZ OF PORK MIXTURE ON TOP OF MASA &OLD OVER HUSK SIDES TO COVER TURN DOWN SMALL END OF HUSK AND LEAVE OTHER END OPEN 7RAP lNISHED TAMALE IN WAXED PAPER AND REFRIGERATE OVERNIGHT 7HEN READY TO SERVE PLACE WRAPPED TAMALES IN A PERFORATED DOUBLE BOILER AND STEAM ON HIGH FOR MINUTES THEN ON LOW FOR HOUR 3UBMITTED BY 6INCE 4OTTA

(!..!( ")342/ #!&³ 7 TH 3TREET -ETCALF TH /VERLAND 0ARK +3

h(ANNAH "ISTRO #AFÏ COMBINES THE VARIETY OF A BISTRO AND THE WARMTH OF A NEIGH BORHOOD CAFÏ &EATURING &RENCH INSPIRED !MERICAN CUISINE (ANNAH OFFERS A DI VERSE MENU ECLECTIC WINE LIST AND EXCEPTIONAL SERVICE AT MODERATE PRICES (ANNAH "ISTRO #AFÏ IS A PLACE TO RELAX AND SHARE FOOD WINE AND CONVERSATION WITH SOMEONE YOU CARE ABOUT v

2OASTED $IVER 3CALLOP #ELERY 2OOT AND -USHROOM $UXELLE ,ASAGNA WITH !SPARAGUS #ONlT AND #UMIN #ARROT "ROTH #%,%29 ,!3!'.! ,ARGE #ELERY 2OOT COOKED IN UPS OF MILK 4BSP "UTTER OZ #REAM 0UT ALL OF THIS IN FOOD PROCESSOR AND COOL #UT COOKED PASTA SHEET LASAGNA IN ROUND SHAPE $58%,,% LB "UTTON -USHROOMS 3HALLOTS 'ARLIC #LOVE 3ALT 0EPPER 0UT ALL OF THIS IN FOOD PROCESSOR AND COOK FOR MINUTES 2EFRIGERATE -/.4!'% ,!3!'.! n $58%,,% n ,!3!'.! n #%,%29 n ,!3!'.!

$IRECTIONS 0AN SEAR THE SCALLOPS !DD SALT PEPPER AND THINLY SLICE THE SCALLOP &AN THE SLICED SCALLOPS OVER THE LASAGNA #ONlT THE ASPARAGUS IN OLIVE OIL LEMON AND FRESH THYME !DD A TEASPOON OVER THE SCALLOPS *UICE THE CARROTS AND BRING TO A BOIL !DD OLIVE OIL AND EMULSIFY !DD A TOUCH OF CUMIN AND POUR THE BROTH ON A PLATE 7ARM THE LASAGNA IN A DEGREE OVEN AND SET ON THE LATE 3ERVE 6OILA 3UBMITTED BY #HEF 0ATRICK 1UILLEC

(%2%&/2$ (/53%

TH -AIN +ANSAS #ITY -/ s 4OWN #ENTER $RIVE ,EAWOOD +3 s 7 TH 3TREET ,AWRENCE +3 s % *ACKSON $R )NDEPENDENCE -/ s :ONA 2OSA n 3TODDARD .ORTH +ANSAS #ITY -/ s 6ERY FEW !MERICAN STEAKHOUSES COME CLOSE TO THE CONSISTENT EXCELLENCE AND QUALITY STAN DARDS THAT 4HE (EREFORD (OUSE HAS MASTERED FOR NEARLY YEARS %VEN FEWER HAVE EARNED THE NATIONAL REPUTATION THAT MAKES THIS INDEPENDENT RESTAURANT A FAVORITE OF LEGENDARY SPORTS lGURES (OLLYWOOD CELEBRITIES AND EVEN A FEW 5 3 0RESIDENTS 7HAT S OUR SECRET 3TERLING 3ILVER 0REMIUM "EEF )T COMES FROM PREMIUM CATTLE BRED AND RAISED IN THE HIGH PLAINS OF .ORTH !MERICA 7E LIKE TO SAY THAT (EREFORD (OUSE BEEF MAKES LIFE TASTE BETTER 7ITH lVE LOCATIONS AROUND THE METRO AREA YOU LL NEVER lND YOURSELF TOO FAR AWAY FROM THIS +ANSAS #ITY TRADITION 'O AHEAD #ONSIDER TONIGHT S DINNER PLANS MADE &IRE UP YOUR CAR AND HEAD OVER TO ONE OF OUR AREA RESTAURANTS 7E LL lRE UP OUR GRILL FOR THE BEST STEAK DINNER YOU VE EVER ENJOYED 3EE YOU AT THE (EREFORD (OUSE

3HRIMP 3CAMPI ,BS 3HRIMP #UP 7HITE 7INE

4BSP 'ARLIC "UTTER 3ALT 0EPPER TO 4ASTE

$IRECTIONS 0LACE SAUTÏ PAN ON MEDIUM HEAT !DD GARLIC BUTTER TO PAN AND ALLOW TO MELT AT LEAST HALF WAY !DD SHRIMP TO PAN AND SAUTÏ FOR ABOUT MINUTES 3LOWLY POUR IN WHITE WINE AND CONTINUE TO COOK UNTIL SHRIMP ARE DONE 0LACE SHRIMP OVER A STEAK CHICKEN OR SIMPLY TOP WITH BREADCRUMBS AND BROWN THE TOP ) PREFER TO USE BLACK TIGER SHRIMP AND A DRINKABLE WHITE WINE

'ARLIC "UTTER LB "UTTER SOFTENED 4BSP 0ARSLEY CHOPPED ,EMON *UICE FRESH SQUEEZED 0INCH 7HITE 0EPPER

3HALLOTS MINCED EA 'ARLIC FRESH MINCED 4BSP 0INCH 3ALT

$IRECTIONS #OMBINE ALL INGREDIENTS IN THE BOWL OF THE +ITCHEN !ID 5SING THE PADDLE ATTACHMENT MIX ON SPEED /.% UNTIL ALL INGREDIENTS ARE COMBINED 4URN TO SPEED 4(2%% AND BLEND FOR MINUTE OR UNTIL JUST WHIPPED $O NOT OVER MIX 3UBMITTED BY (EREFORD (OUSE

*!+% 3 3-/+%(/53% "!2 '2),,

7ORNALL 2D +ANSAS #ITY -/

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!FTER YEARS AT -AIN 3T *AKE %DWARDS "AR " 1UE HAS RELOCATED FARTHER SOUTH AND CHANGED ITS NAME TO *AKE S 3MOKEHOUSE "AR 'RILL 4HE NEW LOCATION IS 7ORNALL 2D h7E SMOKE IT REAL SLOWv AND ARE STILL h(OME OF THE 3WEET 0OTATO &RIES v

3MOKED -ARINADE 4ENDERLOIN #UP 3OY 3AUCE #UP 7ORCESTERSHIRE 3AUCE LBS "EEF 4ENDERLOIN 4BSP #OARSE 'ROUND "LACK 0EPPER #UP 7ATER #UP /IL 0REFERRED #ANOLA OR #ORN

4SP 7HITE 0EPPER 4BSP "ROWN 3UGAR 4SP 'ROUND 'INGER 'ARLIC #LOVES -INCED

$IRECTIONS !T LEAST FOUR HOURS AND UP TO HOURS BEFORE YOU PLAN TO BARBEQUE COMBINE THE MARINADE INGREDIENTS IN A LADDED JAR 0LACE THE TENDERLOIN IN A PLASTIC BAG OR SHALLOW DISH AND POUR THE MARINADE OVER THE MEAT 4URN THE MEAT OCCASIONALLY IF NEEDED TO SATURATE THE SURFACE WITH THE MARINADE 0REPARE THE SMOKER FOR BARBECUING BRINGING THE TEMPERATURE TO DEGREES TO DEGREES 3UBMITTED BY -IKE "AKER

*!30%2 3 2%34!52!.4

7 RD 3TREET +ANSAS #ITY -/

&AX *ASPER S +ANSAS #ITY S OLDEST AND MOST AUTHENTIC )TALIAN 2ESTAURANT HAS BEEN OPEN AT OUR NEW LOCATION IN 7ATTS -ILL IN SOUTH +ANSAS #ITY FOR OVER YEARS NOW &OR YEARS *ASPER S HAS CONTINUED ITS AWARD WINNING DEDICATION TO lNE )TAL IAN #UISINE AND IMPECCABLE SERVICE 4HE MENU FEATURES OUR FAMOUS 3CAMPI !LLA ,IVORNESE #AESAR 3ALAD &RESH 0ASTAS 6EAL 3TEAKS AND #HOPS AS WELL AS &RESH 3EAFOOD AND (OMEMADE "READ AND 0ASTRIES 4HE NEW h%NOTECAv 7INE "AR FEA TURES OVER WINES FROM )TALY WITH MANY BEING SERVED BY THE GLASS 4HE BAR ALSO FEATURES THE CITY S LARGEST SELECTION OF lNE DISTILLED SPIRITS 'RAPPAS AND %SPRESSO #OFFEE $RINKS *ASPER AND ,EONARD IN FOLLOWING WITH THEIR FATHER S LEGACY OF DEDI CATION TO lNE )TALIAN #UISINE AND SERVICE HAVE RESULTED IN *ASPER S BEING THE MOST AWARDED RESTAURANT IN +ANSAS #ITY S HISTORY

&ETTUCCINE 0OPE *OHN 88))) LB 'REEN &ETTUCCINE #UP "UTTER %GG 9OLK #UPS #REAM

LB %GG &ETTUCCINE #UP 0ROSCIUTTO (AM #UP 0EAS 4BS 'RATED 0ARMIGIANO 2EGGIANO

$IRECTIONS )N A LARGE POT OF BOILING WATER COOK THE PASTA UNTIL AL DENTE )N A LARGE SKILLET MELT THE BUTTER AND ADD THE PROSCIUTTO HAM 3AUTÏ FOR MINUTES !DD THE CREAM AND BRING TO A BOIL 4AKE OFF HEAT !DD THE NOODLES PEAS EGG YOLK AND THE CHEESE 4OSS WELL 3PRINKLE WITH FRESH GROUND BLACK PEPPER 3UBMITTED BY *ASPER

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*AZZ HAS MANY PRODUCTS WE HAVE DESIGNED TO CARRY OUR OWN LABEL 7E HAVE OUR OWN SELECTION OF *AZZY -ERLOT 7HITE :INFANDEL OR #HARDONNAY WINES 0APA 6IC S 3PECIAL "LENDED #OFFEE "ON 4ON 3EAFOOD 3EASONING 3PICY (OT 3AUCE CALLED *AZZY 6OODOO *UICE AND OUR OWN SPICE "LOODY -ARY -IX !LL ITEMS ARE MARKETED IN +ANSAS #ITY IN A VARIETY OF GROCERY STORES AS WELL AS SOLD LOCALLY IN EACH RESTAU RANT 7E ALSO BLEND OUR OWN SPICES IN BULK FOR USE IN THE RESTAURANT 7E BLEND A MEAT SEASONING A SEAFOOD SEASONING AND A VEGETABLE SEASONING IN BULK AND BOTTLE THE SEAFOOD SEASONING FOR RETAIL SALES

3HRIMP #REOLE LBS ,ARGE SHRIMP CUPS "ASIC SEAFOOD STOCK TSP *AZZ "ON 4ON 3EAFOOD 3PICE CUPS (OT COOKED DIRTY RICE CUPS &INELY CHOPPED GREEN BELL PEPPERS

TSP -INCED GARLIC CUPS 4OMATO SAUCE CUPS &INELY CHOPPED CELERY &INELY CHOPPED ONIONS IN ALL TBSP 5NSALTED BUTTER IN ALL

$IRECTIONS 2INSE SHELL AND DEVEIN SHRIMP 9OU CAN MAKE SEAFOOD STOCK FROM SHELLS HEADS #OOK ONE UP OF THE ONIONS IN A QT SAUCEPAN OVER HIGH HEAT ABOUT MINUTES STIRRING FREQUENTLY 2EDUCE HEAT TO MEDIUM LOW AND COOK STIRRING FREQUENTLY UNTIL ONIONS CARAMEL IZE MINUTES ONIONS SHOULD BE A RICH BROWN COLOR BUT NOT BURNED !DD THE REMAINING ONIONS THE CELERY BELL PEPPERS AND TABLESPOONS OF THE BUTTER #OOK OVER HIGH HEAT UNTIL THE BELL PEPPERS AND CELERY START TO GET TENDER STIRRING OCCASIONALLY !DD GARLIC AND *AZZ "ON 4ON 3EAFOOD 3PICE STIR WELL !DD CUP OF THE STOCK #OOK OVER MEDIUM HEAT ABOUT MINUTES FOR SEASONINGS TO BLEND AND VEGETABLES TO lNISH BROWNING STIRRING OCCASIONALLY AND SCRAPING BOTTOM OF PAN WELL !DD TOMATOES REDUCE HEAT TO LOW AND SIMMER MINUTES STIRRING OCCASIONALLY AND SCRAPING PAN BOTTOM 3TIR IN TOMATO SAUCE AND SIMMER MINUTES STIRRING OCCASIONALLY !DD THE REMAINING STOCK AND SUGAR 3IMMER MINUTES STIRRING OCCASIONALLY !DD SHRIMP AND COOK JUST UNTIL PLUMP AND PINK TO MINUTES 3ERVE OVER DIRTY RICE -AKES APPROXIMATELY SERVINGS 3UBMITTED BY 6IC !LLRED

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.7 0RAIRIE 2D

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7 TH 3T

+ANSAS #ITY -/

)N 6IC !LLRED OPENED THE lRST OF FOUR *AZZ ! ,OUISIANA +ITCHEN RESTAURANTS IN +AN SAS #ITY #OMPLETE WITH WOODEN WALLS AND mOORS MARQUEE LIGHTS SURROUNDING THE ENTIRE RESTAURANT SHELVES FULL OF .EW /RLEANS AND ANTIQUE KITCHEN ITEMS WALLS COMPLETELY COVERED WITH .EW /RLEANS MEMORABILIA AND A MENU THAT CAN ONLY BE DESCRIBED AS AUTHENTIC #AJUN #REOLE CUISINE /NE UNIQUE ASPECT OF *AZZ ! ,OUISIANA +ITCHEN IS ITS ABILITY TO ATTRACT A COMPLETE CROSS SECTION OF THE PUBLIC )T IS NOT UNUSUAL TO SEE BUSINESSMEN IN SUITS COMPLET ING A DEAL SITTING NEXT TO A YOUNG TOURIST COUPLE IN SHORTS SITTING NEXT TO AN OLDER COUPLE TOE TAPING TO THE $IXIELAND *AZZ BAND *AZZ ! ,OUISIANA +ITCHEN ATTRACTS EVERY TYPE OF INDI VIDUAL BECAUSE OF ITS VALUE 7HILE THE FOOD AND SERVICE ARE lRST CLASS THE PRICE IS NOT

0APA 6IC S 0ASTA CUP 3LICED GREEN ONIONS OR DICED WHITE ONIONS CRUSHED GARLIC CLOVES LB UNSALTED BUTTER OR MARGARINE QT HEAVY WHIPPING CREAM LB &ETTUCCINI 4BSP *AZZ "ON 4ON 3EAFOOD SEASONING LBS GROUND FRESH 0ARMESAN CHEESE CUPS (OLY 4RINITY THIS IS TRADITIONALLY GREEN BELL PEPPER CELERY AND ONIONS BUT CAN BE ANY COMBINATION OF YOUR FAVORITE VEGGIES THINLY SLICED OR CHOPPED LBS BONELESS SKINLESS CHICKEN BREAST MEAT CHOPPED INTO ONE INCH PIECES CUP SLICED WASHED MUSHROOMS

$IRECTIONS )N QT SAUCE PAN BOIL QTS WATER AND COOK &ETTUCCINI AL DENTE OR UNTIL SLIGHTLY UNDER COOKED #OOL UNDER RUNNING WATER AND SET ASIDE )N LARGE SAUTÏ PAN SAUTÏ CHICKEN UNTIL COATED IN GARLIC GREEN ONIONS BUTTER AND TBSP "ON 4ON 3EASONING !DD CUP OF WATER AND ADD (OLY 4RINITY 2EDUCE UNTIL CHICKEN IS COOKED AND REMOVE FROM HEAT )N QT SAUCE PAN AND UNDER MEDIUM HEAT HEAT HEAVY WHIPPING CREAM AND TBSP "ON 4ON SPICES UNTIL IT COMES TO A SLOW ROLLING BOIL 3TIR CONSTANTLY 7HILE STIRRING ADD 0ARMESAN CHEESE AND REDUCE UNTIL ALL CHEESE IS MELTED #OMBINE ALL INGREDIENTS BY ADDING CHICKEN AND &ETTUCCINI WITH THE CREAM SAUCE #ONTINUE STIRRING UNTIL RICH AND CREAMY !DD MUSHROOMS LAST 3ERVICE IN THE CENTER OF A LARGE PLATE OR BOWL 'ARNISH WITH CHOPPED PARSLEY 9IELDS SERVINGS 3UBMITTED BY 6IC !LLRED

*%229 3 "!)4 3(/0 3ANTA &E 4RAIL $RIVE ,ENEXA +3 7/2- 7 TH 3T +ANSAS #ITY -/

*ERRY S "AIT 3HOP HAS BEEN SERVING THE ,ENEXA +ANSAS #ITY AREAS FOR YEARS RUNNING OFFERING A FULL MENU A WIDE SELECTION OF BEERS AND GREAT LIVE MUSIC h! WARM SHOT OF TEQUILA AND AN ICE COLD BEER SERVED IN A FRIENDLY FAMILY ATMO SPHEREv

&ISH 4ACOS WITH 'UACAMOLE PIECES FRESH HALIBUT STEAK OR lLETS TO OUNCES EACH %XTRA VIRGIN OLIVE OIL FOR DRIZZLING 3ALT AND PEPPER LIME JUICED LEMON JUICED SMALL TO MEDIUM RIPE (AAS AVOCADOS PITTED AND SCOOPED FROM SKINS WITH A LARGE SPOON TEASPOON CAYENNE PEPPER EYEBALL IT CUP PLAIN YOGURT TEASPOON COARSE SALT EYEBALL IT PLUM TOMATOES SEEDED AND CHOPPED SCALLIONS THINLY SLICED ON AN ANGLE HEART 2OMAINE LETTUCE SOFT INCH mOUR TORTILLAS

$IRECTIONS 0REHEAT A GRILL PAN OR INDOOR GRILL TO HIGH HEAT OR PREPARE OUTDOOR GRILL $RIZZLE HALIBUT WITH EXTRA VIRGIN OLIVE OIL TO KEEP lSH FROM STICKING TO THE GRILL PAN OR GRILL 3EASON lSH WITH SALT AND PEPPER TO YOUR TASTE 2OLL LIME ON THE COUNTER TOP TO GET JUICES mOWING !LSO ANY UNDER RIPE CITRUS MAY BE PLACED IN A MICROWAVE OVEN FOR SECONDS AT HIGH SETTING TO INDUCE THE JUICES TO mOW 'RILL lSH TO MINUTES ON EACH SIDE OR UNTIL OPAQUE 3QUEEZE THE JUICE OF LIME DOWN OVER THE lSH AND REMOVE FROM THE GRILL PAN OR GRILL &LAKE lSH INTO LARGE CHUNKS WITH A FORK 7HILE lSH IS COOKING IN A BLENDER OR FOOD PROCESSOR COMBINE AVOCADO mESH LEMON JUICE

CAYENNE PEPPER YOGURT AND SALT 0ROCESS GUACAMOLE SAUCE UNTIL SMOOTH 2EMOVE GUACAMOLE SAUCE TO A BOWL AND STIR IN DICED TOMATOES AND CHOPPED SCALLIONS 3HRED LETTUCE AND RESERVE 7HEN lSH COMES OFF THE GRILL PAN OR GRILL BLISTER AND HEAT SOFT TACO WRAPS 4O ASSEMBLE

BREAK UP lSH AND PILE SOME OF THE MEAT INTO SOFT SHELLS AND SLATHER WITH GUACAMOLE SAUCE 4OP WITH SHREDDED LETTUCE FOLD TACOS OVER AND EAT 3UBMITTED BY -IKE AND *OHN

+!"!, 2%34!52!.4 .)'(4#,5"

7ALNUT +ANSAS #ITY -/

+ABAL 2ESTAURANT .IGHTCLUB IS LOCATED ON THE CORNER OF TH AND 7ALNUT IN THE 2IVER -ARKET AREA 7E ARE OPEN FOR LUNCH 4UESDAY THROUGH &RIDAY AND SERVE DINNER 4UESDAY THROUGH &RIDAY 3ATURDAY /FFERING !MERICAN CUISINE WITH A -EDITERRANEAN mAIR &OR A BUSINESS MINDED LUNCH JOIN US FOR FRESHLY PRE PARED SOUPS HANDCRAFTED SALADS AND SANDWICHES WITH DAILY LUNCH SPECIALS /UR DINNER MENU FEATURES HAND CUT STEAKS SEAFOOD AND MORE ! FULL BAR FEATURES DO MESTIC AND IMPORTED LIQUORS MIXED DRINKS WINES AND BEERS (APPY (OUR IS 4UES DAY THROUGH &RIDAY *OIN US FOR HALF PRICE APPETIZERS AND DRINK SPECIALS

0ASTA -ARGHERITA CON 'AMBERETTO 0ASTA -ARGHERITA WITH 0RAWNS -AKES SERVING LARGE PRAWNS LRG FRESH BASIL LEAVES !PPROX OZ WHITE WINE OZ UNCOOKED FETTUCCINE

MED TOMATO DICED 4BSP CRUSHED GARLIC 4BSP COLD UNSALTED BUTTER

$IRECTIONS "OIL WATER FOR PASTA #OMBINE DICED TOMATO CHOPPED BASIL AND 4BSP OF GARLIC IN A LARGE NON METALLIC BOWL #OVER AND LET STAND AT LEAST MINUTES IN REFRIGERA TOR !DD PASTA TO BOILING WATER 7HILE PASTA IS COOKING PREPARE SAUCE )N A LARGE SAUCEPAN ADD WINE AND REMAINING GARLIC COOK OVER MEDIUM HIGH HEAT 2EDUCE WINE

BY ALMOST HALF !DD COLD UNSALTED BUTTER TO SAUCE !S BUTTER MELTS ADD PRAWNS AND CONTINUE TO COOK APPROX MINUTES OR UNTIL SHRIMP IS COOKED THROUGH !DD TO MATO BASIL MIXTURE TO SAUCE AND SIMMER APPROX SECONDS $RAIN PASTA 2EMOVE SAUCE FROM HEAT AND TOSS WITH PASTA 3UBMITTED BY 2OBERT 7ATERlELD #HEF

+# -!34%20)%#% "!2"%#5% '2),, ) -ETCALF /VERLAND 0ARK +3

/N THE #OUNTRY #LUB 0LAZA TH 7YANDOTTE +ANSAS #ITY -/

+# -ASTERPIECE¤ "ARBECUE AND 'RILL SERVES OUTSTANDING AUTHENTIC BARBECUE AND OTHER SMOKED MEATS IN COMBINATION WITH ORIGINAL PREMIUM SIDE DISHES AND DESSERTS !N EMPHASIS ON AUTHENTIC BARBECUE COOKING DISTINGUISHES +# -ASTERPIECE¤ 2ESTAURANTS FROM THEIR COM PETITION !T THE RESTAURANTS ALL MEAT IS GRILLED OR SMOKED USING HICKORY WOOD 7HILE BARBECUE IS THE FEATURED OFFERING THE RESTAURANTS ALSO OFFER HOMEMADE SOUPS SALADS GRILLED CHICKEN lSH AND PREMIUM STEAKS -ANY OF THESE ORIGINAL ITEMS LIKE /NION 3TRAWS $OC S $IP

+#- "AKED "EANS AND THE #HOCOLATE 0EANUT "UTTER )CE #REAM 0IE HAVE RECEIVED THE PRAISE OF CUSTOMERS AND PRESS ALIKE FOR THEIR MOUTH WATERING mAVORS FOR OVER YEARS

"ARBECUED 7HOLE 4ENDERLOIN 4HIS RECIPE WON lRST PRIZE AT THE #OLORADO "EEF 'ROWERS CONTEST USING BEEF TENDERLOIN AND lRST PRIZE AT THE !MERICAN 2OYAL "ARBECUE #ONTEST IN USING WHOLE PORK TENDERLOIN 7HOLE "EEF 4ENDERLOIN LBS 7ELL 4RIMMED -ARINADE "ASTE #UP 3OY 3AUCE ,ARGE 'ARLIC #LOVES -INCED

#UP 4OASTED 3ESAME /IL 4BSP 'ROUND 'INGER

3AUCE OZ "OTTLE +# -ASTERPIECE ""1 3AUCE #UP 4OASTED 3ESAME /IL

#UP 3OY 3AUCE ,ARGE 'ARLIC #LOVE &INELY -INCED

$IRECTIONS #OMBINE MARINADE INGREDIENTS AND SET ASIDE CUP FOR BASTING 0UT WHOLE TENDERLOIN WITH REMAINING MARINADE IN A LARGE ZIP LOCK BAG AND MARINATE OVERNIGHT IN THE REFRIGERATOR 0LACE TENDERLOIN ON A PREPARED CHARCOAL GRILL WITH MOISTENED HICKORY CHIPS ADDED TO SMOKE OVER A LOW lRE TURNING EVERY MINUTES AND BASTING WITH RESERVED MARINADE "ARBECUE WITH LID CLOSED UNTIL BEEF IS DONE TO DEGREES 5SE A MEAT THERMOMETER TO DETERMINE YOUR CHOICE OF DONENESS #OMBINE SAUCE INGREDIENTS STIR WELL AND HEAT GENTLY 3ERVE WARM WITH MEAT ./4% &OR INDOOR BARBECUING RUB TENDERLOINS GENEROUSLY WITH LIQUID HICKORY OR MESQUITE SMOKE MARINATE OVERNIGHT IN ABOVE MIXTURE THEN COOK IN A DEGREE PREHEATED OVEN FOLLOWING BASTING DIRECTION TO DESIRED DONENESS 3UBMITTED BY 2ICH $AVIS

,! #/#).! $%, 05%2#/ ST -ETCALF /VERLAND 0ARK +3

WWW LACOCINADELPUERCO COM

,A #OCINA DEL 0UERCO HAS BEEN SERVING +ANSAS #ITY S MOST AUTHENTIC -EXICAN CUISINE FOR ALMOST TWO DECADES ,OCATED AT THE CORNER OF ST AND -ETCALF IN /VER LAND 0ARK THIS RESTAURANT IS A LOCAL TRADITION FOR FUN AWARD WINNING MARGARITAS AND FANTASTIC FOOD ,A #OCINA DEL 0UERCO ALSO FEATURES A COVERED PATIO FOR OUTSIDE DINING AND LIVE MUSIC h-EXICAN &OOD SO AUTHENTIC YOU LL BE AFRAID TO DRINK THE WATER v

#OCHINITA 0IBIL -AKES SERVINGS LBS 0ORK "UTT

#HUNKED OR ,OIN #UP BOILING 7ATER !LLSPICE "ERRIES WHOLE 4 3ALT 4 7HITE 6INEGAR #ORN 4ORTILLAS AS NEEDED

-ARINATE &ULL $AY "EFORE 3ERVING

4 !CHIOTE 3EED ANNATTO SEEDS 4 -EXICAN /REGANO 'ARLIC #LOVES #UP &RESH 3EVILLE /RANGE *UICE "ANANA ,EAVES AS NEEDED

$IRECTIONS 3OFTEN BANANA LEAVES SLIGHTLY OVER OPEN mAME 2ESERVE #RUSH ACHIOTE LIGHTLY BE FORE PUTTING IT INTO BLENDER !DD WATER OREGANO ALLSPICE GARLIC SALT ORANGE JUICE AND VINEGAR "LEND UNTIL SMOOTH 3PREAD PASTE OVER MEAT SUBBING WELL TO COAT ALL SIDES 2EFRIGERATE MARINATE OVERNIGHT 0LACE RACK IN BOTTOM OF LARGE STOCKPOT OR $UTCH OVEN SPREAD BANANA LEAVES ON TOP !DD WATER TO COVER BOTTOM OF PAN BENEATH LEAVES BUT NO HIGHER 4RANSFER PORK AND MARINADE ONTO BANANA LEAVES COVER PAN WITH TIGHT lTTING LID #OOK AT DEGREES & ABOUT HOURS 2EMOVE FROM OVEN TURN MEAT BASTE WITH DRIPPINGS #OVER 2ETURN TO OVEN COOK UNTIL FORK TENDER ABOUT HOURS 3TRAIN MEAT RESERVE DRIPPINGS 3HRED THEN POUR PAN JUICES ON TOP 4OP WITH PICK LED ONIONS 3ERVE HOT WITH CORN TORTILLAS 3UBMITTED BY -IKE 4HAYER

,! -%3! -%8)#!. 2%34!52!.4 3TRANG ,INE 2D /LATHE +3

" -ETCALF /VERLAND 0ARK +3

#UNNINGHAM 0KWY "ELTON -/

,A -ESA -EXICAN 2ESTAURANT STARTED AS A DREAM OF &RANCISCO /Ã&#x2014;ATE FROM *ALIS CO -EXICO )N !UGUST THE lRST RESTAURANT WAS OPENED IN 3T *OSEPH -O )T CONTINUES TO BE ONE OF THE BEST RESTAURANTS IN THAT AREA 3INCE THEN ,A -ESA HAS EXPANDED TO +ANSAS AND .EBRASKA AND NOW HAS LOCATIONS ,A -ESA -EXICAN 2ESTAURANT WAS NAMED AFTER THE PLACE h2ANCHOv WHERE /Ã&#x2014;ATE WAS BORN h,A -ESA v 4HE SUCCESS OF ,A -ESA CAN BE ATTRIBUTED TO THE HARD WORK AND DETERMINATION OF -R /Ã&#x2014;ATE AS WELL AS OTHER THINGS (E NEVER GAVE UP ON HIS DREAM AND WORKED VERY HARD TO ACHIEVE IT 4HE FOOD AT ,A -ESA IS SOME OF THE BEST AROUND %VERYTHING IS MADE FRESH AND SERVICE IS EXCELLENT ,A -ESA MAY NOT BE WELL KNOWN ACROSS THE COUNTRY YET BUT IT IS LOVED IN THE COMMUNITIES IN WHERE IT IS LOCATED

3PECIAL DE LA -ESA OZ "EEF CARNE AZADA OZ #HORIZO OZ 4OMATO OZ "ELL 0EPPER

OZ #HICKEN ,ARGE 3HRIMPS OZ /NIONS

$IRECTIONS 7ITH OUR SPECIAL RECIPE WE GRILLED THE SHRIMP CHICKEN CHORIZO AND CARNE AZADA TO A POINT WHERE IT IS TENDER AND JUICY THEN WE MIX IT WITH THE VEGETABLES FOR MINUTES

ALLOWING THE MEAT TO ABSORB ALL THE VEGETABLES mAVORS CREATING A UNIQUE TASTE 3ERVE WITH RICE AND BEANS A CHEESE QUESADILLA SOUR CREAM LETTUCE GUACAMOLE PICO DE GALLO AND TORTILLAS TO GIVE IT A CLASSIC -EXICAN LOOK 3UBMITTED BY %RNESTO /ROPEZA

,5#+9 "2%7'2),,% *OHNSON $RIVE -ISSION +3

WWW LUCKYBREWGRILLE COM

4HE "EST +EPT 3ECRET IN -ISSION +ANSAS IS AT *OHNSON $RIVE IN THE -IS SION -ART 3HOPPING #ENTER 4HE ,UCKY "REWGRILLE WAS ESTABLISHED IN -ANHATTAN

+ANSAS IN THE SUMMER OF 4HE ,UCKY "REWGRILLE THEN MOVED TO THE "IG #ITY IN *ANUARY OF AT ITS PRESENT ADDRESS /UR ATTITUDE OF MAKING COOKING FUN AND OUR GUESTS WELCOME IS THE BLUEPRINT OF OUR SUCCESS /UR GOAL IS TO CAPTURE THE RAPTURE OF THE OPEN SKY AND THE OPEN mAME

TO CELEBRATE THE ELEMENTAL GLORIES OF GRILLING AND THE DELICIOUSLY UNPRETENTIOUS FOOD THAT FORMS THE ROOTS OF THE CRAFT OF COOKING /UR FOCUS IS THE FOODS !MERICANS LOVE TO EAT AND TO BE CREATIVE IN WORKING DIRECTLY WITH lRE *OIN US FOR SOME HOT TIMES AHEAD 4HE ,UCKY "REWGRILLE IS WHERE SMART PEOPLE LIKE TO EAT &)2% 50

#AUTION (OT AND 3PICY !DDICTS /NLY 2AGIN #AJUN 0ASTA OZ ,INGUINE 0ASTA OZ 2AGIN #HICKEN 4BSP 2AGIN 3EASONING #UP 4OMATOES $ICED SLICED #UP 2ED 0EPPERS X v SLICED OZ #HICKEN 3TOCK 4BSP 7HITE 7INE 4ABLE EA "READ 3TICK

4BSP /LIVE /IL EA 3HRIMP 5NCOOKED 4BSP /LIVE /IL #UP 'REEN 0EPPER X v #UP 7HITE /NION 3LICED 4BSP #ORN 3TARCH 4BSP 3CALLIONS $ICED

$IRECTIONS 0LACE LINGUINE PASTA IN HOT WATER #OOK UNTIL TENDER (EAT TABLESPOON OF OLIVE OIL IN SKILLET !DD CHICKEN AND RAGIN SEASONING #OOK UNTIL DONE !DD SHRIMP AND RAGIN SEASONING #OOK UNTIL DONE !DD ANOTHER TABLESPOON OF OLIVE OIL TO SKILLET !DD TOMATOES PEPPERS AND ON IONnSAUTÏ UNTIL TENDER !DD CHICKEN STOCK AND REDUCE !DD CORN STARCH AND WHITE WINE STIR CONTINUOUSLY UNTIL SAUCE BECOMES THICK !DD PASTA AND LIGHTLY TOSS 3ERVE ON LARGE PLATE 4OP WITH SCALLIONS BREAD STICK AND PASTA SPOON 3UBMITTED BY 'REG &UCIU

-%,"%% 3 "!2 2%34!52!.4

*OHNSON $RIVE -ISSION +3

-ISSION S ONLY lNE DINING RESTAURANT IS SURE TO PLEASE #HEF 4OM (ARLEY S PRO GRESSIVE !MERICAN MENU CHANGES SEASONALLY AND -EL"EE S FEATURES A NEW ARTIST EVERY SIX WEEKS )TS ALWAYS NEW AND EXCITING AT -EL"EE S SO COME TO YOUR NEW FAVORITE PLACE

7ALNUT #RUSHED #HICKEN "REAST #HICKEN BREASTS OZ 'ORGONZOLA CHEESE CRUMBLES CUPS 7ALNUTS CHOPPED lNE /LIVE OIL

0EARS PEELED DICED MEDIUM 3HALLOTS DICED PT 2ASPBERRIES

$IRECTIONS 0REHEAT OVEN TO DEGREES (OLLOW OUT CHICKEN BREAST BY INSERTING A KNIFE MIX PEARS CHEESE SHALLOTS IN MEDIUM BOWL 3TUFF MIXTURE INTO BREAST INCISION SPREADING EVENLY #RUST WITH WALNUTS AND SAUTÏ WITH OLIVE OIL OVER MEDIUM HEAT MINUTES EACH SIDE 0UT IN DEGREE OVEN FOR MINUTES 0LATE CHICKEN TOPPED WITH FRESH RASPBER RIES %NJOY 3UBMITTED BY 4OM (ARLEY

-),!./ )4!,)!. $).).'

#2/7. #%.4%2 2%34!52!.43 "9 (9!44 -ILANO )TALIAN $INING 'RAND 3TREET +ANSAS #ITY -/

&AX

-ILANO IS AN UPSCALE )TALIAN RESTAURANT SITUATED IN A GLASS PAVILION OVERLOOKING #ROWN #ENTER 3QUARE 4HE CASUAL ENVIRONMENT IMPECCABLE SERVICE AND AUTHENTIC )TALIAN CUISINE COMBINE TO CREATE A DISTINCTIVE RECIPE FOR AN AFTERNOON OR EVENING THAT WILL SURPASS ALL EXPECTATIONS %XPERIENCE )TALY AT ITS BEST RIGHT IN THE HEART OF +ANSAS #ITY .EED SOMEWHERE TO GATHER AFTER WORK 4HE NEWLY RENOVATED "AR AT -ILANO IS THE PERFECT PLACE TO RELAX AND UNWIND

-ILANO 4ORTELLINI IN A #REAMY 7HITE 4RUFmE 3AUCE OZ -EAT TORTELLINI OZ "UTTER OZ #ARROT 2IBBONS OZ 7HITE 4RUFmE /IL

OZ (EAVY #REAM OZ 0EAS OZ $ICED 4OMATOES OZ 'RANA

$IRECTIONS 0LACE BUTTER AND CREAM SAUCE IN SAUTE PAN OVER MEDIUM HEAT 2EDUCE BREAM UNTIL IT STARTS TO THICKEN !DD WHITE TRUFmE OIL DICED TOMATOES CARROTS AND PEAS 3EASON WITH SALT AND PEPPER AND CONTINUE TO REDUCE UNTIL DESIRED THICKNESS "LANCH TORTELLINI IN BOILING WATER UNTIL THEY mOAT !DD TO CREAM SAUCE AND TOSS WITH 0ARMESAN CHEESE 3UBMITTED BY $OMINIC 6ACCARO %XECUTIVE 3OUS #HEF ##2(

.%), 3-)4( 3 #/0%,!.$ 3 /& .%7 /2,%!.3

.EIL 3MITH S #OPELAND S OF .EW /RLEANS -ETCALF /VERLAND 0ARK +3

.EIL HAS STOPPED SACKING 1" S TO HIT OUR GUESTS IN THE STOMACH WITH DAY HAND SELECTED STEAKS FRESH lSH AND SEAFOOD PASTAS AND MORE .EIL HAS BEEN A FRANCHISE OWNER FOR ABOUT YEARS WITH #OPELAND S AND GUARANTEES YOU LL LOVE IT .EIL S FAVORITES ARE THE !L *ENS &ILET AND THE (OT #RAB #LAW APPETIZERS #OME TRY THEM FOR YOURSELF AND DISCOVER A MENU THAT WILL PLEASE ANYONE S TASTE BUDS

#RAWlSH %TOUFFEE 3ERVES #UPS 7ATER 4SP ,OBSTER "ASE 0INCH "LACK 0EPPER 0INCH #AYENNE OZ 0EANUT /IL 4SP &LOUR #UP #HOPPED 'REEN /NIONS 4BSP &INELY #HOPPED 0ARSLEY

"AY ,EAVES LB &RESH #RAWlSH 4AIL -EAT 0INCH 7HITE 0EPPER 4BSP 0APRIKA #UP #HOPPED 9ELLOW /NION 3ALT TO 4ASTE 4SP -INCED 'ARLIC #UPS #OOKED 7HITE 2ICE

$IRECTIONS

0REPARE STOCK BY BRINGING THE WATER TO A BOIL !DD BAY LEAVES AND LOBSTER BASE !LLOW TO BOIL FOR ABOUT MINUTES OR UNTIL THE WATER HAS REDUCED TO CUPS OF STOCK (OLD ASIDE )N A MIXING BOWL COMBINE THE CRAWlSH TAILS WITH BLACK WHITE AND CAYENNE PEPPER !DD THE PAPRIKA AND STIR TOGETHER WELL )N A MEDIUM SIZED POT HEAT THE PEANUT OIL AT A NEAR HIGH SETTING /IL SHOULD BE HOT BUT NOT SMOKING !DD THE CHOPPED YELLOW ONION AND STIR UNTIL TRANSLUCENT !DD THE CRAWlSH TAILS AND STIR UNTIL THEY ARE HEATED AND COOKED THROUGH AND HAVE ATTAINED A GOOD BOND WITH THEIR FAT !DD mOUR AND MIX WELL 0OUR IN STOCK GRADUALLY STIRRING CONSTANTLY UNTIL SAUCE ACHIEVES A SUBSTANTIAL THICKNESS AND CONSISTENCY 3EASON WITH SALT TO TASTE !DD THE GREEN ONIONS GARLIC AND PARSLEY 2EDUCE THE HEAT TO A MEDIUM SETTING AND SIMMER FOR ABOUT MINUTES MORE 3ERVE OVER A BED OF COOKED WHITE RICE .OTE )F DESIRED YOU MAY STIR IN TBSP OF BUTTER TO COMPLETED ETOUFFÏ FOR ADDED RICHNESS 3UBMITTED BY .ICOLAS #ARR

/,$ 3(!7.%% 0)::!

ST .IEMAN 2D 3HAWNEE +3

TH 'IBBS 2D +ANSAS #ITY +3

WWW SHAWNEEPIZZA COM )N -AY OF *OE 7ALKER OPENED A PIZZA RESTAURANT IN 3HAWNEE +ANSAS IN THE OLD -C!NANY HOME !FTER MORE THAN SUCCESSFUL YEARS AT THAT LOCATION HE DECIDED TO MOVE ACROSS THE STREET TO A LARGER LOCATION AT TH AND .IEMAN 2D )N AFTER MANY PREVIOUS YEARS WITH THE FRANCHISE *OE STRUGGLED WITH THE DECISION TO BREAK AWAY AND START HIS OWN FRANCHISE 4HIS BRINGS US TO WHERE WE ARE TODAY 4HE PREVIOUS FRANCHISE AND /LD 3HAWNEE 0IZZA HAVE BEEN RUN BY *OE AND HIS FAMILY FOR MORE THAN YEARS WHICH MAKES IT THE OLDEST OPERATING RESTAURANT IN 3HAWNEE (OURS ARE 3UNDAY THROUGH 4HURSDAY FROM A M TO P M AND &RIDAY AND 3AT URDAY FROM A M TO P M 7E OFFER CLASSIC PIZZAS PASTAS SANDWICHES AND SALADS AS WELL AS SPECIALTY ITEMS SUCH AS THE -AMA -IA AN ALFREDO PIZZA OFFERED WITH EITHER CHICKEN OR SHRIMP AND OUR NEW 'RILLED 6EGETABLE ,ASAGNA 7E WERE RECENTLY VOTED IN THE TOP THREE FOR "EST ,UNCH AND "EST 0IZZA IN THE h"EST OF 3HAWNEE v 9OU CAN lND ALL THE INFORMATION ABOUT /LD 3HAWNEE 0IZ ZA AS WELL AS PRINT COUPONS

BY VISITING OUR WEBSITE AT WWW SHAWNEEPIZZA COM

-OM S (OMEMADE ,ASAGNA LB GROUND BEEF OZ CAN TOMATO SAUCE LB MOZZARELLA CHEESE BOX LASAGNA NOODLES

LB GROUND )TALIAN SAUSAGE PKG SPAGHETTI SAUCE SEASONING PT COTTAGE CHEESE C PARMESAN CHEESE

$IRECTIONS )N X INCH PAN LAYER BROWNED MEAT MIXED WITH TOMATO SAUCE AND SEASONING NOO DLES COTTAGE CHEESE PARMESAN AND MOZZARELLA +EEP ADDING LAYERS UNTIL FULL ENDING WITH MOZZARELLA "AKE IN OVEN AT DEGREES FOR MINUTES UNTIL HOT IN CENTER 3UBMITTED BY 7ILL 7ALKER

0!5,/ !.$ "),, 3

)8LCF @CC J -IDLAND $R 3HAWNEE +3

&AX 0AULO AND "ILL 2ESTAURANT HAS ALL THE CHARM OF A NEIGHBORHOOD RESTAURANT BUT COMBINED WITH OUR FRIENDLY PROFESSIONAL SERVICE AND EXCELLENT FOOD OUR GUESTS KNOW THAT WE ARE TRULY SOMETHING SPECIAL /UR MENU INCLUDES CLASSIC )TALIAN FOOD SUCH AS ,ASAGNA #HICKEN -ARSALA AND 6EAL 0ARMESAN AND THEN WE ADD DISHES LIKE OUR 0ECAN #RUSTED 3ALMON -AMA -IA 4ENDERLOIN AND EVEN A +# 3TRIP FOR GOOD MEASURE $ESSERTS ARE A MUST 4HEY ARE ALL MADE FRESH IN HOUSE AND ARE A PERFECT ENDING TO ANY MEAL AT 0AULO AND "ILL 2ESERVATIONS ARE ENCOURAGED 6ISIT OUR WEBSITE PAULOANDBILL COM FOR OUR UPCOMING EVENTS AND COMPLETE MENU LISTINGS

0ECAN #RUSTED #ANADIAN 3ALMON OZ 3ALMON &ILET #UP /RANGE *UICE OZ "UTTER #UP $ICED /NION 4SP "LACK 0EPPER #UP "UTTER #UP #HARDONNAY

#UP 7ILD 2ICE 0ILAF 1T #HICKEN 3TOCK #UP GARLIC 4SP 3ALT "RAISED #ARROTS AND ,EEKS OZ #HARDONNAY /RANGE "URRE "LANC 1T (EAVY #REAM LB "UTTER

$IRECTIONS #OAT SALMON lLLET WITH SOFT BUTTER AND CRUSHED PECANS AND BAKE IN DEGREE OVEN FOR MINUTES "RING STOCK BUTTER ONIONS GARLIC SALT AND PEPPER TO A BOIL POUR OVER WILD RICE BLEND #OVER AND BAKE IN OVEN FOR MINUTES #UT CARROTS AND LEEK AND BRAISE IN BUTTER UNTIL TENDER 2EDUCE #HARDONNAY AND ORANGE JUICE ADD HEAVY CREAM REDUCE BY WHISK IN CUBED COLD BUTTER lNISH SAUCE 3UBMITTED BY $AN $RAKE %XECUTIVE #HEF

0%!2, 3 /934%2 "!2 !-%2)34!2 #!3)./ (/4%, 0EARL S /YSTER "AR .ORTH !MERISTAR $RIVE +ANSAS #ITY -/ OR

4HE BEST OF .EW /RLEANS COMES TO +ANSAS #ITY 4HIS WARM INVITING RESTAURANT TAKES INSPIRATION FROM #REOLE AND #AJUN CULTURE AND CUISINE WITH FRESH SEAFOOD AS THE MAIN ATTRACTION 9OU LL WANT TO TRY ONE OF THEIR SIGNATURE PAN ROASTS OR ROASTED SHRIMP $ON T GO AWAY WITHOUT SAMPLING A SLICE OF PECAN PIE

0EARL S 0AN 2OAST 9IELD ONE SERVING OZ 3EAFOOD USE SHRIMP CRAB MUSSELS OYSTERS OR ANY COMBINATION OF THESE OZ 4RINITY DICED CELERY ONIONS AND BELL PEPPERS 4SP #HOPPED 'ARLIC OZ (EAVY #REAM OZ 0AN 2OAST "ASE SEE RECIPE 4SP #HOPPED 0ARSLEY 4SP %VERYTHING 3PICE SEE RECIPE 4SP "UTTER OZ #OOKED 2ICE )N SAUTÏ PAN MELT BUTTER WITH GARLIC ADD SEAFOOD AND EVERYTHING SPICE SAUTÏ UNTIL NEARLY DONE !DD TRINITY AND CONTINUE TO SAUTÏ UNTIL VEGETABLES ARE TENDER $EGLAZE PAN WITH CLAM JUICE !DD 0AN 2OAST "ASE AND HEAVY CREAM "RING TO BOIL AND ADD PARSLEY ADJUST SEASONING IF NECESSARY 4O SERVE 0LACE 0AN 2OAST IN BOWL TOP WITH SCOOP OF RICE %NJOY 0AN 2OAST "ASE 3TOCK QT 4OMATO *UICE 1T #LAIM *UICE #UP 7ORCESTERSHIRE OZ 5NSALTED "UTTER OZ -INCED 'ARLIC #UP 7HITE 7INE -ELT BUTTER AND BLOOM GARLIC $EGLAZE WITH WINE ADD 7ORCESTERSHIRE REDUCE BY HALF !DD TOMATO AND CLAM JUICE BRING TO BOIL 3IMMER MIN 2EMOVE FROM HEAT AND CHILL UNTIL READY TO USE %VERYTHING 3EASONING OZ 0APRIKA OZ 3ALT OZ 4HYME OZ /REGANO OZ #AYENNE 0EPPER OZ "LACK 0EPPER OZ #UMIN "LEND ALL INGREDIENTS TOGETHER 3UBMITTED BY %DWARD !LLEN %XECUTIVE #HEF

4(% 0%00%2#/2. $5#+ #,5" #2/7. #%.4%2 2%34!52!.43 "9 (9!44 4HE 0EPPERCORN $UCK #LUB -C'EE 3TREET +ANSAS #ITY -/

&AX

4HE 0EPPERCORN $UCK #LUB IS A YEAR +ANSAS #ITY TRADITION AND (YATT 2EGENCY #ROWN #ENTER S lNE DINING RESTAURANT #ENTRALLY LOCATED IN +ANSAS #ITY IT IS THE PERFECT PLACE FOR BUSINESS LUNCHES SPECIAL OCCASIONS OR A NIGHT ON THE TOWN $ECORATED IN RICH COLORS OF BROCADE AND BRASS 4HE 0EPPERCORN $UCK #LUB HAS A SETTING APPROPRIATE FOR THE SERVICE AND QUALITY KNOWN TO ITS GUESTS 4HE 3PECIALTY OF THE HOUSE IS THE EVER POPULAR ROTISSERIE DUCK LING !ND FOR GUESTS WHO APPRECIATE CHOCOLATE THE 0EPPERCORN $UCK #LUB OFFERS THE 5LTRA #HOCOLATTA DESSERT BAR A SELECTION OF RICH CHOCOLATE DESSERTS PREPARED BY THE PASTRY CHEF 4HE 5LTRA #HOCOLATTA "AR IS OFFERED COMPLIMENTARY FOR LUNCH AND DINNER WITH THE PURCHASE OF AN ENTRÏE

#HICKEN 3T 4OPAZ OZ #HICKEN "REAST 3HRIMP #UP #RAB -EAT OZ 3WEET 0OTATO 0UREE LB "UTTER 3ALT 0EPPER TO 4ASTE 3HALLOTS *ULIENNE SHALLOT #UP (EAVY #REAM

3CALLOPS #UP #LAM -EAT OZ "ECHAMEL #HARDONNAY #REAM 3AUCE 6EGETABLES #HOICE &LOUR AS NEEDED QT #HICKEN "ASE CLOVE &RENCH 'ARLIC CHOPPED

$IRECTIONS -ELT BUTTER OVER MEDIUM HEAT IN SKILLET ,IGHTLY mOUR CHICKEN BREAST AND SAUTÏ CHICKEN UNTIL GOLDEN BROWN ON BOTH SIDES 2EMOVE CHICKEN AND SET ASIDE )N SAME SKILLET SAUTÏ SCALLOPS FOR MIN !DD SHRIMP AND SAUTÏ FOR MORE MINUTE !DD GARLIC AND SHALLOTS CONTINUE TO SAUTÏ FOR MINUTES !DD CREAM AND LOWER HEAT AND REDUCE TO DESIRED THICKNESS 3LOWLY STIR IN REMAINING BUTTER TO INCORPORATE INTO CREAM !DD CHICKEN BASE AND KEEP STIRRING !DD SALT AND PEPPER TO TASTE !DD CHICKEN AND LET SIMMER FOR ANOTHER MINUTE 0LACE CHICKEN ON PLATE WITH SHRIMP AND SCALLOPS ON TOP OF CHICKEN AND POUR SAUCE AROUND THE PLATE #HEF 3UGGESTION FOR 6EGETABLES !SPARAGUS BABY CARROTS WITH TOPS

3UBMITTED BY 'IOVANNI $ !NGELO 3OUS #HEF

0)#+%2).' 3 05" %!4%29

3TRANG ,INE 2OAD /LATHE +3 s &AX 7HEN 0ICKERING S 0UB AND 2ESTAURANT OPENED ON 3EPT

IT WAS THE lRST SPORTS BAR ON THE CORNER OF TH AND 3TRANG ,INE 2OAD 3INCE THEN THE GROWTH HAS BEEN UNBELIEVABLE 0ICKERING S IS OWNED BY /LATHE LOCALS 0AUL AND 0ATTY "OONE BOTH OF WHOM GREW UP IN THE RESTAURANT BUSINESS 0AUL AND 0ATTY TAKE PRIDE IN THEIR HIGH STANDARDS OF QUALITY FOOD AND FRIENDLY SERVICE !S A MATTER OF FACT THEY HAVE ESTABLISHED QUITE A REPUTATION FOR EXCELLENT FOOD AND A VERY COMFORTABLE ATMOSPHERE 4HESE HIGH STANDARDS ARE APPARENT WHEN YOU DINE AT 0ICKERING S ,OCAL FAVORITES RANGE FROM THEIR HOMEMADE HONEY MUSTARD SALAD DRESSING TO THEIR GIANT TENDERLOIN SANDWICH OR A HAND CUT + # 3TRIP

6EGETABLE +ABOBS 7E GRILL MEAT AND VEGETABLES ON SEPARATE SKEWERS TO KEEP FROM OVERCOOKING THE VEGETABLES 'REEN 9ELLOW 2ED "ELL 0EPPER /NION #ONTAINER "UTTON -USHROOMS #ONTAINER 'RAPE 4OMATOES 9ELLOW OR 'REEN :UCCHINI #UT VEGETABLES INTO v CHUNKS #AREFULLY PLACE ON BAMBOO OR METAL SKEWER ROTAT ING THE VEGETABLE ORDER -ARINATE IN )TALIAN SALAD DRESSING FOR MINUTES 'RILL UNTIL DONE

#HICKEN +ABOBS 0ACKAGE "ONELESS 3KINLESS #HICKEN "REAST #UT CHICKEN BREAST INTO STRIPS OR CHUNKS #AREFULLY PLACE ON BAMBOO OR METAL SKEWER -ARINATE FOR ONE HOUR

#HICKEN -ARINADE #UP (EINZ 3TEAK 3AUCE #UP (ONEY #UP 7ORCESTERSHIRE 3UBMITTED BY 0AUL 0ATTY "OONE

0):!./ 3 )4!,)!. #!&% -ETCALF !VE /VERLAND 0ARK +3

!T 0IZANO S WE HOPE YOUR EXPERIENCE IS ENJOYABLE AND SATISFYING 7E ARE A LOCAL FAMILY OWNED AND OPERATED BUSINESS AND REALIZE OUR DESIRES AND FUTURE SUCCESS IS PREDICATED ON ESTABLISHING HAPPY AND SATISlED GUESTS WHO REPEATEDLY DINE AT OUR ESTABLISHMENT 7E ALSO PROVIDE A SPECIALIZED AND TRAINED STAFF IN CATERING AND DELIVERY SERVICES 7E ALSO OFFER A SEMI PRIVATE ROOM IN HOUSE THAT CAN ACCOMMODATE UP TO GUESTS 0LEASE CONSIDER US FOR ANY AND ALL OF YOUR SPECIAL EVENT NEEDS OR OFlCE LUNCHEONS 0IZANO S h'OOD &RIENDSv 'REAT &OOD

!NGEL (AIR $ -ARE !NGEL (AIR 0ASTA LBS CUP GOOD QUALITY OLIVE OIL CUP FRESH BASIL CHOPPED MEDIUM TO LARGE SCALLOPS FRESH CLAMS W SHELLS OPTIONAL TSP BLACK PEPPER OR TO TASTE TSP CRUSHED RED PEPPER OR TO TASTE

7HITE WINE CUPS CUPS CHICKEN STOCK MEDIUM TO LARGE SHRIMP OZ CAN CHOPPED CLAMS W JUICE OZ CAN CRUSHED OR DICED TOMATO W JUICE TSP SALT

$IRECTIONS #OMBINE OLIVE OIL AND GARLIC IN A WIDE NARROW POT OR LARGE SKILLET #OOK AT MEDIUM HEAT UNTIL GARLIC BECOMES SOFT AND SLIGHTLY GOLDEN THEN ADD WHITE WINE CHICKEN STOCK CLAIM JUICE BLACK PEPPER RED PEPPER AND SALT ,ET SIMMER FOR MINUTES 4HIS CAN BE DONE IN ADVANCE #OOK PASTA IN BOILING WATER UNTIL lRM REMOVE AND STRAIN !NGEL HAIR PASTA COOKS FASTER THAN REGULAR PASTA !DD SHRIMP SCALLOPS AND TOMATOES WITH JUICE TO SAUCE COOK AT HIGH TEMP FOR lVE MINUTES DISCARD ANY CLAM SHELLS THAT DID NOT OPEN -IX IN FRESH BASIL 0ORTION PASTA IN INDIVIDUAL BOWLS OR ONE LARGE SERVING BOWL AND TOP WITH SEAFOOD AND SAUCE 3ERVES 3UBMITTED BY !NTHONY 0ERNICE

2/-!.%,,) '2),, "!2

7ORNALL 2OAD +ANSAS #ITY -/

! FORMER ! 0 GROCERY STORE THE 2OMANELLI 'RILL "AR HAS BEEN A lXTURE IN "ROOKSIDE -/ SINCE 4HE PRESENT OWNER *OE -AC#ABE *R MAKES IT HIS GOAL TO KEEP 2OMANELLI S A PLACE WHERE NEIGHBORHOOD FOLKS CAN MEET AND EAT GOOD FOOD /NCE YOU ENTER THIS LOCAL FAVORITE YOU DISCOVER THE SECRET TO THEIR TIME HON ORED TRADITIONS AND LOYAL PATRONAGE (OME STYLE COOKING AND SERVICE WITH A SMILE AND THEN SOME %AT HERE A COUPLE OF TIMES AND THEY LL KNOW YOUR USUAL ORDER

(AM #HICKEN AND 3AUSAGE *AMBALAYA LB #HICKEN #UT IN #HUNKS LB 3MOKED (AM #UT IN #HUNKS LB #AJUN 3AUSAGE ANDOUILLI #UP #ELERY #HOPPED #UP /NION #HOPPED 3TICK 5NSALTED "UTTER 4SP "AY ,EAF 4SP 'ARLIC 0OWDER 4SP 7HITE 0EPPER

4SP 2ED 0EPPER 4SP "LACK 0EPPER 4SP 4HYME #UP 'REEN 0EPPER #HOPPED #UP 4OMATO 3AUCE #UPS 5NCOOKED 2ICE #ANS #HICKEN 3OUP #AN #REAM OF #HICKEN 3OUP

$IRECTIONS )N A BOWL COMBINE SEASONINGS SET ASIDE )N A SAUCEPAN MELT BUTTER AT DEGREES !DD CHICKEN HAM SAUSAGE AND SEASONING MIX SAUTÏ UNTIL BROWN 2EMOVE FROM PAN AND ALLOW DRIPPINGS TO REMAIN 2ETURN PAN TO HEAT AT DEGREES !DD VEGETABLES AND SAUTÏ UNTIL LIGHT BROWN !DD REMAINING SEASONINGS BLEND WELL +EEP THIS DISH CONSTANTLY MOVING !DD TOMATO SAUCE AND BRING TO A SIMMER 2ETURN MEATS TO PAN AND SAUTÏ FOR ANOTHER MINUTES !DD SOUPS AND ANY REMAINING INGREDIENTS EXCEPT FOR RICE "RING TO A BOIL !DD RICE AND BRING TO A SIMMER #OOK UNTIL RICE IS TENDER BUT NOT MUSHY 3ERVE 3ERVES 3UBMITTED BY *OE -AC#ABE *R

3+)%3 2%34!52!.4

#2/7. #%.4%2 2%34!52!.43 "9 (9!44 3KIES 2ESTAURANT -C'EE 3TREET ND &LOOR OF (YATT REGENCY #ROWN #ENTER +ANSAS #ITY -/

&AX 4IRED OF GOING OUT TO DINNER AT THE SAME OLD RESTAURANT 4RY DINNER WITH A 47)34 IN 3KIES +ANSAS #ITY S ONLY REVOLVING ROOFTOP RESTAURANT ,OCATED ATOP THE (YATT 2EGENCY #ROWN #ENTER 3KIES OFFERS SPECTACULAR PANORAMIC VIEW OF THE CITY PAIRED WITH EXQUISITE CUISINE AND CREATIVE COCKTAILS 4HE MENU AT 3KIES FEATURES GENEROUS PORTIONS OF STEAKS AND SEAFOOD GRILLED TO PERFECTION OVER APPLEWOOD CHIPS 3KIES ALSO OFFERS AN ARRAY OF DESSERTS AND IS FAMED FOR ITS 3KIE (IGH 0IE WITH LAYERS OF ICE CREAM A GRAHAM CRACKER CRUST AND TOPPED WITH WHIPPED CREAM ! +# TRADITION

"LACKENED +# 3TRIP WITH "LUE #HEESE 4IGER 3HRIMP OZ +# 3TRIP OZ 'ORGONZOLA #RUMBLES OZ #LARIlED "UTTER

3HRIMP OZ #OOKED 0EELED AND $EVEINED OZ #AJUN 3EASONING

$IRECTIONS 0REHEAT OVEN TO DEGREES 0REHEAT CAST IRON SKILLET OVER HIGH HEAT 2OLL STEAK IN #AJUN SEASONING !DD BUTTER TO SKILLET AND PLACE STEAK ON TOP OF BUTTER "LACKEN STEAK ON BOTH SIDES AND REMOVE FROM SKILLET )N BAKING PAN PLACE STEAK BLUE CHEESE ON TOP OF STEAK THEN LAYER PIECES OF SHRIMP ABOVE CHEESE "AKE IN OVEN UNTIL INTERNAL TEMP IS DEGREES )F YOU WANT STEAK TO BE MEDIUM RARE COOK UNTIL DEGREES 7HEN STEAK IS DONE COOKING IS SHOULD STILL BE JUICY 4HE 'ORGONZOLA CHEESE AND SHRIMP CRUST SHOULD BE BARELY BUBBLING AND GOLDEN BROWN 3ERVE WITH YOUR FAVORITE POTATO AND VEGETABLES 3UBMITTED BY !DAM #LAY 3OUS #HEF

4!33/ 3 '2%%+ 2%34!52!.4 7ORNALL 2OAD +ANSAS #ITY -/

&AX 7E #ATER &OR !LL /CCASIONS

4O MAKE GOOD FRESH FOOD AND SERVE IT HOT WITH A GENEROUS SIDE ORDER OF FUN 4HAT PHILOSOPHY HAS HELPED 4ASSO S BECOME ONE OF +ANSAS #ITY S FAVORITE RESTAURANTS 4ASSO INSISTS THAT EVERYONE AT 4ASSO S HAVE A GOOD TIME INCLUDING HIMSELF 4O MANY +ANSAS #ITIANS THE NAME OF THIS 'REEK RESTAURANT CONJURES UP IMAGES OF "OUZOUKI MUSIC BELLY DANCING AND FESTIVE PLATE BREAKING 4HERE S PLENTY OF ALL THAT ON THE WEEKENDS BUT HERE S A LESSER KNOWN FACT $URING THE WEEK 4ASSO S IS A REGULAR PLACE WHERE YOU CAN ENJOY TASTY 'REEK AND !MERICAN FOOD IN A SUBDUED ATMOSPHERE

+OTOPOULO ,EMONATO "AKED #HICKEN 'REEK 3TYLE #HICKEN IN LEMON SAUCE TBSP OLIVE OIL TSP CHOPPED PARSLEY CUP LEMON JUICE CHICKEN CUT INTO PIECES

TBSP WHITE WINE TSP OREGANO 3ALT PEPPER TO TASTE

$IRECTIONS #OMBINE ALL INGREDIENTS EXCEPT CHICKEN TO FORM MARINADE 2EFRIGERATE FOR ONE HOUR 0LACE CHICKEN PIECES ON A mAT PAN SKIN SIDE DOWN "ROIL MINUTES &LIP PIECES "RUSH GENEROUSLY WITH MARINADE AND BROIL ADDITIONAL MINUTES 3ERVES PEOPLE 3UBMITTED BY 4ASSO AND *OHN +ALLIRIS

4!435 3 &2%.#( 2%34!52!.4 7 TH 3TREET 0RAIRIE 6ILLAGE +3

&AX WWW TATSUS COM

4ATSU S &RENCH 2ESTAURANT HAS BEEN PLEASING PATRONS FOR MORE THAN YEARS

PROVIDING ELEGANT AND MASTERFUL INTERPRETATIONS OF &RENCH CUISINE IN A RELAXED AND INTIMATE SETTING &RENCH CLASSICS SUCH AS "EEF "OURGUIGNON 3AUMON 0OCHÏ -EUNIÏRE AND DELICIOUS 0URÏED #ARROT 3OUP GRACE THE MENU 4HE QUALITY OF THE CUISINE AFFORDABILITY AND ATTENTIVE SERVICE HAS CREATED A LOYAL FOLLOWING OF PATRONS WHO DINE REGULARLY AT 4ATSU S

0OULET AUX (ERBES #HICKEN WITH (ERBS #HICKEN "REAST 4BSP 4HYME 4BSP "LACK 0EPPER TSP #HIVES $ASH 2OSEMARY 4BSP 3OY 3AUCE

C 3UGAR 4BSP /REGANO 4BSP 3ESAME 3EEDS OZ 'ARLIC OZ 7HITE 7INE $ASH ,EMON *UICE

$IRECTIONS 3LICE CHICKEN IN HALF HORIZONTALLY -IX ALL INGREDIENTS EXCEPT FOR SOY SAUCE LEMON AND WHITE WINE 3AUTÏ CHICKEN BREAST IN OIL THEN ADD A LITTLE BUTTER TO BROWN !DD INGREDIENTS THEN WHITE WINE LEMON AND SOY SAUCE 3UBMITTED BY 4ATSU !RAI

4!,+ /& 4(% 4/7.

7 TH 3T /VERLAND 0ARK +3

&AX

4ALK OF THE 4OWN n HOME OF THE BEST BEER PRICES IN TOWN ! COZY BAR AND GRILL IN SOUTH /VERLAND 0ARK KNOWN FOR GREAT SERVICE AND GREAT BURGERS !N ADULT AS WELL AS A TREMENDOUSLY KID FRIENDLY BAR 4ALK OF THE 4OWN OFFERS SPECIALS EVERY DAY 4ACO 4UESDAYn TACOS FOR BUCKS (ALF 0RICE "URGERS EVERY 7EDNESDAY

2IGS S ,ASAGNA LB 'ROUND "EEF #LOVES 'ARLIC ,ARGE $ICED 4OMATOES OZ #AN 4OMATO 0ASTE 4BSP /REGANO %GG BAG 0ARMESAN 3HREDDED

"AG 3HREDDED -OZZARELLA #AN $ICED 4OMATOES OZ #AN 4OMATO 3AUCE 4BSP "ASIL ,ASAGNA .OODLES #UPS #OTTAGE #HEESE

$IRECTIONS &OR SAUCE BROWN MEAT DRAIN FAT 4HEN ADD GARLIC MINCED STIR IN TOMATO SAUCE

DICED TOMATOES TOMATO PASTE SALT PEPPER BASIL AND OREGANO "RING TO A BOIL STIRRING

REDUCE HEAT AND SIMMER FOR ONE HOUR STIRRING OCCASIONALLY "OIL NOODLES FOR MINUTES 2INSE WELL WITH COLD WATER AND DRAIN &OR lLLING COMBINE EGG COTTAGE CHEESE AND 0ARMESAN IN SEPARATE BOWL ,AYER NOODLES ON A CASSEROLE DISH SPREAD lLLING ON THEM AND THEN HALF SAUCE THEN TOP WITH MOZZARELLA REPEAT ONE MORE TIME 0REHEAT OVEN TO DEGREES #OVER LASAGNA WITH TIN FOIL AND PLACE IN OVEN #OOK MINUTES ,ET STAND MINUTES AND TOP WITH 0ARMESAN CHEESE 3ERVES ABOUT SIX PEOPLE 3UBMITTED BY "RIAN 2IGSBY

4(% -!*%34)# 34%!+(/53% "ROADWAY +ANSAS #ITY -/

&AX

4HE RESTAURANT TAKES ITS NAME FROM A FORMER +ANSAS #ITY ,ANDMARK THE -A JESTIC 3TEAKHOUSE A HIGHLY POPULAR RESTAURANT FOR MORE THAN YEARS AT ST AND (OLMES 4HE NEW -AJESTIC IS IN THE RESTORED TURN OF THE CENTURY 'ARMENT $ISTRICT "UILDING THAT FORMERLY HOUSED &ITZPATRICK S AND THE &OUNTAIN #ITY $INING 2OOM 4HE DECOR REMAINS ONE OF THE CITY S lNEST HANDSOMELY RESTORED RESTAURANT SETTINGS WITH DARK OLD WOOD A HIGH STAMPED TIN CEILING AND LEADED GLASS LIGHT lXTURES 3TEAKS ARE THE FOCUS OF THE ENTRÏE MENU WITH BOTH lLET MIGNON AND PRIME +ANSAS #ITY 3TRIP CUTS AVAILABLE IN SIZES 2OAST 0RIME 2IB IS SOLD BY THE THICKNESS OF THE CUT 'RILLED 3ALMON lLLET HIGHLIGHTS THE NON BEEF DISHES BUT IS FOLLOWED BY &ETTUC CINE !LFREDO WITH GRILLED CHICKEN OR THE &RESH &ISH $AILY FEATURE &ULL SERVICE BAR INCLUDES A FAIRLY PRICED WINE LIST WITH OUTSTANDING SELECTION MANY HIDDEN GEMS ,IVE *AZZ IS PLAYED NIGHTLY

3TEAK -AJESTIC OZ CUT BEEF lLLET OZ 7ORCESTERSHIRE OZ GREEN PEPPERCORN IN BRINE OZ WHITE PEPPERCORN CUP "RANDY

CUP HEAVY WHIPPING 4 BUTTER OZ CRACKED BLACK PEPPER OZ PINK PEPPERCORN

$IRECTIONS 4HE lRST STEP IS TO GET A SAUTÏ SKILLET VERY HOT ON THE STOVE 0LACE 4BSP BUTTER SOFTENED IN THE SKILLET AND SAUTÏ EACH SIDE OF THE STEAK FOR MINUTES 2EMOVE STEAK FROM PAN AND DEGLAZE THE SKILLET WITH THE "RANDY 0UT SKILLET ON mAME AND LET "RANDY BURN OFF FOR A FEW SECONDS .EXT ADD 7ORCESTERSHIRE AND ALL OF THE PEPPERCORNS ,ET THIS MIXTURE REDUCE BY ONE HALF THEN ADD HEAVY CREAM 0LACE STEAK BACK INTO SKILLET AND COOL UNTIL SAUCE REACHES A NICE CONSISTENCY 3UBMITTED BY #HEF .ELSON

4(% 7//$,!.$3 +%..%, #,5"

,EAVENWORTH 2OAD +ANSAS #ITY +3

&AX WWW WOODLANDSKC COM 3ET AMID THE GENTLY ROLLING HILLS OF 7ESTERN 7YANDOTTE #OUNTY 4HE 7OODLANDS IS +ANSAS #ITY S HOTTEST ENTERTAINMENT VALUE FEATURING YEAR ROUND ,)6% GREYHOUND RACING lNE DINING IN THE +ENNEL #LUB SIMULCAST RACING ACTION AND ,)6% HORSE RACING IN THE &ALL 4HE 7OODLANDS +ENNEL #LUB 2ESTAURANT IS A PERFECT PLACE TO RELAX WITH YOUR FAVORITE COCKTAIL AND ENJOY SOME OF THE AREA S lNEST CUISINE WHILE WITNESSING ALL THE EXCITEMENT OF LIVE GREYHOUND RACING AND TELEVISED SPORTS IN !MERICA "E PREPARED FOR A DINING EXPERIENCE WITH DISTINCTION AND ACTION NONSTOP 4HE 7OODLANDS IS LOCATED JUST A FEW BLOCKS EAST OF ) AT ,EAVENWORTH 2OAD IN +ANSAS #ITY +ANSAS WWW WOODLANDSKC COM

4RI #OLOR 4ORTELLINI AND #HICKEN OZ CHICKEN GRILLED OZ PEAS OZ TORTELLINI OZ 0ARMESAN CHEESE

OZ MUSHROOMS OZ GARLIC CREAM SAUCE PIECES GARLIC BREAD

$IRECTIONS 3AUTÏ ONIONS GARLIC AND MUSHROOMS ADD HEAVY CREAM SAUCE AND 0ARMESAN CHEESE FOR MINUTES !FTER THAT ADD PEAS AND 4RI #OLOR 4ORTELLINI 0ASTA SERVED IN A PASTA BOWL ADD PARSLEY AROUND THE PLATE FOR PRESENTATION 3UBMITTED BY #HEF *OSE .AVA

7 * -C"2)$% 3 )2)3( 05" 6ILLAGE 7EST 0ARKWAY +ANSAS #ITY +3

&AX

)F YOU RE LOOKING FOR A GRAND TIME OUT WITH GREAT FOOD DRINKS SERVICE AND ATMOSPHERE LOOK NO FURTHER 7 * -C"RIDE S )RISH 0UB 2ESTAURANT lLLS THE BILL EVERY TIME ,OCATED IN 6ILLAGE 7EST AT THE +ANSAS 3PEEDWAY ACROSS FROM #ABELA S THE 'REAT 7OLF ,ODGE

-C"RIDE S IS JUST MINUTES FROM DOWNTOWN +ANSAS #ITY -ISSOURI +#) !IRPORT AND SUBUR BAN *OHNSON #OUNTY +ANSAS -C"RIDE S IS THE HOME OF GENUINE )RISH HOSPITALITY AND GREAT UPSCALE )RISH PUB FOOD 4HIS RECIPE IS AN EXAMPLE OF OUR ORIGINAL )RISH INSPIRED CUISINE 3O

JOIN US FOR THE PERFECT PINT OF 'UINNESS OR A RARE @AULD )RISH WHISKEY AND A GREAT MEAL AND YOU LL SEE WHY 7 * -C"RIDE S HAS BECOME THE %MERALD OF +ANSAS #ITY 3LAINTE h'OOD HEALTH TO YOU v

)RISH #HEDDAR 2ASHER 3TUFFED #HICKEN W #OLCANNON AND 7HISKEY -USHROOM 3AUCE OZ EACH #HICKEN BREAST POUNDED LIGHTLY OZ SLICES $UBLINER )RISH #HEDDAR #HEESE

OZ SLICES 2ASHERS )RISH "ACON 3ALT 0EPPER !S .EEDED

LB 0OTATOES )DAHO OZ -ILK STALK 'REEN ONION SLICED GREENS ONLY

OZ "UTTER 3ALT "LACK 0EPPER TO 4ASTE

SMALL HEAD 'REEN CABBAGE PEELED CORED AND CUT BATONNET CUP #HICKEN STOCK OR BROTH 3ALT "LACK 0EPPER PINCH EACH TSP 'ARLIC FRESH MINCED OZ "UTTER LB 7HITE MUSHROOMS 3ALT "LACK 0EPPER PINCH EACH 4 "UTTER

TSP 'ARLIC FRESH MINCED OZ )RISH 7HISKEY TSP 4HYME FRESH

$IRECTIONS 0OUND CHICKEN BREAST AND LAY RASHERS ON EITHER BREAST LAY CHEESE AND THEN ROLL TIGHTLY WIDTH WISE IN PLASTIC WRAP REFRIGERATE FOR MINUTES 0EEL AND BOIL POTATOES UNTIL FORK TENDER DRAIN WATER AND ADD INGREDIENTS FOR CHAMP MASH WELL AND RESERVE WARM FOR LATER 0REP CABBAGE HEAT SOUP POT OVER MEDIUM HIGH HEAT AND MELT BUTTER SAUTÏ GARLIC FOR MIN UTES THEN ADD CABBAGE SALT AND PEPPER STIR TO COMBINE ADD CHICKEN STOCK COVER WITH LID AND SIMMER FOR MINUTES UNTIL TENDER -ASH CABBAGE WITH CHAMP POTATOES TO MAKE COLCANNON AND KEEP WARM FOR SERVICE (EAT OZ BUTTER AND OZ OIL IN SAUTÏ PAN OVER MEDIUM HIGH HEAT BROWN CHICKEN BREASTS IN PAN ON ALL SIDES AND PLACE INTO A & OVEN FOR MINUTES OR UNTIL INTERNAL TEMPERATURE REGISTERS & 4AKE CHICKEN OUT OF PAN AND DRAIN OFF ANY GREASE AND LET REST )N THE SAME PAN MELT BUTTER AND SAUTÏ GARLIC AND MUSHROOMS FOR MINUTES ADD WHISKEY AND SCRAPE BOTTOM OF PAN BRING TO A BOIL AND SEASON WITH SALT AND PEPPER AND THE FRESH THYME 3COOP COLCANNON ONTO THE MIDDLE OF A PLATE AND SLICE EACH CHICKEN BREAST AND LAYER THEM AROUND COLCANNON THEN SPOON SAUCE OVER CHICKEN AND SERVE 3UBMITTED BY -ICHAEL #OSMAN # # # %XECUTIVE #HEF

-)3#%,,!.%/53

'593 #(%%3%34%!+3 '92/3 -/2%

*OHNSON $RIVE -ISSION +3

4HE 'UYS MENU IS WRITTEN ON A BOARD /RDERING TAKES PLACE AT A COUNTER $RINKS SOFT DRINKS AND ICED TEA ARE SELF SERVE !ND FOOD IS SERVED ON DISPOSABLES !ND THERE REALLY ARE TWO GUYS FATHER AND SON "ILL AND "ARRY #OWDEN WHO NOT COINCIDENTALLY OWN $ON #HILITO S NEXT DOOR 4HE FOOD MATCHES THE DÏCOR SIMPLE SHORT AND GUY LIKE WITH CHEESE STEAKS GY ROS SALADS SANDWICHES FRESH MADE POTATO CHIPS AND FRIES 4HE CHEAPEST SANDWICH ON THE MENU IS THE A PLAIN CHEESESTEAK WITH YOUR CHOICE OF ONE VEGETABLE 4HE MOST EXPENSIVE THINGS ARE nGYRO AND CHEESE STEAK SALADS FOR EXAMPLE &OR AN EXTRA CENTS SPRING FOR THE LUNCH SPE CIAL HALF A SANDWICH HALF SALAD AND A DRINK

'UYS 4ZATZIKI 3AUCE CUCUMBER SAUCE #UPS 3OUR #REAM 4SP $ILLWEED 4SP 7HITE 0EPPER 4SP 7HITE 6INEGAR

#UP #UCUMBER LARGE SEEDED W PEEL ON 4SP 'ARLIC 0OWDER 4SP 3ALT 4SP /LIVE /IL

$IRECTIONS -INCE CUCUMBER IN FOOD PROCESSOR !DD SOUR CREAM AND MIX !DD REMAINING IN GREDIENTS AND WHIP TOGETHER 2EFRIGERATE SERVE COLD 9IELDS APPROX CUPS 3UBMITTED BY "ILL #OWDEN

"!2,%9 3 "2%7(!53 7 TH 3TREET /VERLAND 0ARK +3

&AX -IDLAND $RIVE 3HAWNEE +3

&AX

"ARLEY S "REWHAUS OFFERS TAPS OF BEER FROM ACROSS THE COUNTRY AND AROUND THE WORLD 7E ALSO OFFER A WONDERFUL MADE FROM SCRATCH MENU 7E MAKE ALL OF OUR SOUPS SAUCES SALAD DRESSINGS IN HOUSE 7E HAND CUT OUR STEAKS AND FRESH lSH DAILY 7E EVEN MAKE OUR OWN SAUSAGES #OME BY ON GAME DAY AND WATCH THE BIG SCREEN #HECK US OUT

#AESAR $RESSING OZ -AYONNAISE 4 !NCHOVIES OZ ,EMON JUICE 4 "ROWN SUGAR 4SP 7HITE PEPPER

OZ &RESH CHOPPED GARLIC OZ &RESH 0ARMESAN 4 2ED 7INE 6INEGAR 4SP +OSHER SALT

$IRECTIONS 0LACE ANCHOVIES GARLIC AND VINEGAR IN FOOD PROCESSOR AND PUREE -IX ALL INGREDIENTS TOGETHER MIX VERY WELL TO DISTRIBUTE ALL THE ANCHOVIES 3UBMITTED BY +# (OPPS ,TD

4(% ",5% -//3% "!2 '2),, 7 ST 3TREET 0RAIRIE 6ILLAGE +3 7).% &AX

"LUE -OOSE LOCATED IN THE HEART OF 0RAIRIE 6ILLAGE IS A GREAT PLACE FOR LUNCH

DINNER HAPPY HOUR OR EVEN LATE NIGHT 7E SERVE A MADE FROM SCRATCH MENU IN A WARM AND FRIENDLY ATMOSPHERE 7E HAVE PATIOS FOR OUTDOOR DINING AND 46 S FOR GAME VIEWING SOMETHING FOR EVERYONE

#REAMY 7HIPPED #AULImOWER (EADS OF #AULImOWER OZ #REAM #HEESE OZ "UTTER

4SP 7HITE 0EPPER 4SP +OSHER 3ALT

$IRECTIONS 0LACE CAULImOWER mORETS IN BOILING WATER #OOK CAULImOWER UNTIL COMPLETELY DONE DRAIN WATER 0LACE CAULImOWER IN MIXING BOWL ADD CREAM CHEESE BUTTER PEPPER AND SALT MIX THOROUGHLY AND SERVE HOT 3UBMITTED BY +# (OPPS ,TD

#!,)&/2./3 7%340/24

0ENNSYLVANIA +ANSAS #ITY -/

&AX 4UCKED AWAY WITHIN A PICTURESQUE CUL DE SAC IN THE HEART OF +ANSAS #ITY S ENTER TAINMENT DISTRICT #ALIFORNOS 7ESTPORT RECREATES THE VERY FEEL OF A &RENCH BISTRO

COMPLETE WITH DARK WOODEN BAR AND INTERIOR AND INTIMATE TABLES COVERED WITH WHITE TABLECLOTHS )N ADDITION TO A BREEZY DECK OUT BACK WHERE FRIENDS AND FAM ILY DINE AND SOCIALIZE A WROUGHT IRON RAILING ENCLOSES STREETSIDE SEATING OUT FRONT

REMINISCENT OF A ROMANTIC 0ARISIAN EATERY 4HE MENU OFFERS AN INTRIGUING BLEND OF CONTEMPORARY !MERICAN CUISINE AND %UROPEAN FARE 9OU LL lND THE WAIT STAFF ATTEN TIVE AND EFlCIENT READY TO SATISFY ALL YOUR WANTS AND WISHES

(AZELNUT 6INAIGRETTE $RESSING C SALAD OIL C SUGAR C lNELY CHOPPED HAZELNUTS

C WHITE WINE VINEGAR TSP SALT

$IRECTIONS #OMBINE +EEPS FOR A WHILE "E SURE TO MIX IMMEDIATELY BEFORE SERVING IT TENDS TO SEPARATE A BIT 3UBMITTED BY 2ANDY #HILDERS

#!3! 0!,/-! -%8)#!. -!2+%4

-ETCALF !VE /VERLAND 0ARK +3

4IENDA #ASA 0ALOMA FORMERLY LOCATED IN (ISTORIC 5NION 3TATION MOVES TO /VER LAND 0ARK 4HE NEW SPACE ALLOWS US TO BE OPEN AT NIGHT AND ON WEEKENDS SERVING OUR FAMOUS BREAKFAST LUNCH AND DINNER ALL DAY EVERY DAY 4UESDAY THROUGH 3UN DAY FROM A M TO P M 7E ARE CLOSED ON -ONDAYS 4HE RECIPES ARE ALL MADE FROM SCRATCH 6ERACRUZ STYLE 7E SERVE BLACK BEANS

CORN TORTILLAS AND TAMALES WRAPPED IN BANANA LEAVES 4HERE IS A SALSA BAR WITH FOUR DIFFERENT FRESH PRODUCE SALSAS PREPARED DAILY

0ICO DE 'ALLO ! CHUNKY SALSA GREAT ON GRILL STEAK TACOS !LSO WONDERFUL TOPPER FOR NACHOS AND TACO SALADS ROMA TOMATOES LIMES FRESH JALAPENOS

/NE HALF YELLOW ONION /NE HALF BUNCH FRESH CILANTRO

$IRECTIONS $ICE THE TOMATOES AND ONION 3TIR UNTIL THE MIXTURE IS EQUALLY DISTRIBUTED &INELY CHOP UP THE JALAPENOS BE SURE TO USE GLOVES OR WASH YOUR HANDS IMMEDIATELY AFTER YOU HANDLE THE PEPPERS !DD TO THE TOMATO AND ONION MIXTURE 3QUEEZE ON THE JUICE OF BOTH LIMES #HOP THE CILANTRO BE CAREFUL NOT TO USE THE STEMS AND ADD TO THE MIXTURE 4HAT S IT 3UBMITTED BY ,ISA ,ARA

%6%2%44 3

,AKE 7OOD 7AY ,EE S 3UMMIT -/

%VERETT S WAS STARTED IN THE FALL OF IN #OLUMBIA -/ !FTER YEARS THE OWNER EXPANDED TO THE +ANSAS #ITY MARKET WHEN HE OPENED A SECOND STORE IN ,EE S 3UMMIT -O 3PECIALIZING IN CERTIlED !NGUS BEEF THE LOCALLY OWNED RESTAU RANT HAS A VARIED MENU INCLUDING SEAFOOD CHICKEN AND PASTA THAT IS SURE TO MEET ANYONE S TASTE %VERETT SnWHERE GOOD TIMES GOOD FOOD AND GOOD FRIENDS ALL COME TOGETHER

(ONEY $IJON $RESSING 'AL -AYONNAISE 7HOLE %GG OZ -USTARD $IJON

LB 3OUR #REAM LB (ONEY

$IRECTIONS 0LACE ALL INGREDIENTS IN MIXING BOWL -IX THOROUGHLY UNTIL WELL BLENDED 0LACE IN CONTAINER #OVER LABEL AND DATE AND PLACE IN REFRIGERATOR UNTIL NEEDED 3UBMITTED BY #HRIS #OPE

&!,#/. $).%2

!-%2)34!2 #!3)./ (/4%, &ALCON $INER .ORTH !MERISTAR $RIVE +ANSAS #ITY -/ OR 4HE &ALCON $INER RECREATES THE !MERICAN DINER WITH COMFORTABLE BOOTHS A SODA FOUNTAIN AND !RT $ECO ARCHITECTURE DRAWN FROM THE MODERNIST MOVEMENT 4HE SETTING IS TYPICAL OF A DOWNTOWN EATERY AND THE MENU IS AN !MERICAN CLASSIC 'O FOR THE CHEESEBURGER THE &ALCON -EAT ,OAF OR THE DINER S DYNAMITE 3MOKEHOUSE #HICKEN (ERE S ANOTHER GREAT TIP TRY ONE OF THEIR INCREDIBLE MILKSHAKES 4HE DINER SERVES DOWN HOME BREAKFASTS AND TRADITIONAL LUNCH AND DINNER CHOICES FROM EARLY IN THE MORNING UNTIL LATE AT NIGHT 4HERE S ALSO A BAKERY COUNTER WHERE YOU CAN PURCHASE FRESH BAKED BREADS PIES AND PASTRIES TO GO OR ORDER A SPECIALTY COFFEE TO START YOUR DAY

&ALCON $INER -ONTE #RISTO 3ANDWICH 3ERVES 3LICES 3OURDOUGH "READ OZ 3LICED (AM 3LICE 3WISS #HEESE OZ #URRENT *ELLY 3AUCE -ONTE #RISTO "ATTER 1T 7ATER 4SP 3ALT OZ "AKING 0OWDER #URRENT *ELLY 3AUCE OZ #URRENT *ELLY OZ (EAVY #REAM

OZ 3LICED 4URKEY 3LICE !MERICAN #HEESE OZ -ONTE #RISTO "ATTER 4SP 0OWDERED 3UGAR 7HOLE %GGS OZ !0 &LOUR

OZ 7ATER

$IRECTIONS 0REPARE THE BATTER BY COMBINING ALL INGREDIENTS 0REPARE THE CURRENT JELLY SPREAD BY COMBINING ALL INGREDIENTS "UILD SANDWICH THEN CUT IN HALF SECURE WITH TOOTHPICKS DIP IN BATTER AND DRAIN OFF EXCESS DEEP FRY AT DEGREES UNTIL GOLDEN BROWN 3PRINKLE WITH POWDERED SUGAR AND SERVE WITH JELLY SAUCE 3UBMITTED BY %DWARD !LLEN %XECUTIVE #HEF

),)+) #!&% 7).% "!2

. #ROSBY !VE +ANSAS #ITY -/

&AX )LIKI #AFE 7INE "AR WAS FOUNDED IN 7E FEATURE A CORE MENU OF -EDI TERRANEAN &ALAFEL (UMUS AND +ABOBS FOR EXAMPLE 7E ALSO HAVE AN EXTENSIVE hSPECIALSv MENU THAT HAS A hWORLDv TOUCH 7E HAVE STEAKS PASTAS PIZZAS !SIAN

&RENCH AND SO MUCH MORE TO TRY 4HIS WAY OUR GUESTS CAN BE SURE THEY ALWAYS lND SOMETHING TO INTEREST THEM AS WELL AS SATISFY )LIKI ALSO BOASTS A WORLD OF WINES AND BEERS 3O YOU CAN TRAVEL THE WORLD WITH YOUR DRINKS 2ECOGNIZED BY 7INE 3PECTA TOR SINCE AS A WORLD RENOWNED hWINES BY THE GLASS LIST v AS MANY AS BY THE GLASS

,OUBYA 3AUTEÏD 'REEN "EANS AND 'ARLIC #UP 'REEN "EANS #UP $ICED 4OMATO #UP #OOKED "ASMATI 2ICE

#UP $ICED /NION 4BSP -INCED 'ARLIC

$IRECTIONS "EGIN BY SAUTEÏING THE ONION OVER MEDIUM HIGH HEAT UNTIL TRANSLUCENT ABOUT MINUTES 4HEN ADD THE GREEN BEANS GARLIC AND TOMATO 2EDUCE HEAT TO MEDIUM CON TINUE COOKING FOR APPROX MINUTES MORE !DD SALT AND PEPPER TO TASTE 0OUR ON A BED OF "ASMATI RICE AND GARNISH WITH LEMON 3UBMITTED BY #HRISTIAN &ULLER

*%23%9 "/9: $%,) 4RAVIS /VERLAND 0ARK +3

&AX -ON 3AT 3UN #ATERING !VAILABLE *ERSEY "OYZ /VERLAND 0ARK WAS ORIGINATED IN !UGUST BY A FAMILY FROM .EW *ERSEY 3TILL OWNED BY ONE OF THE FAMILY MEMBERS "ARBARA "AIR WE PRIDE OURSELVES ON AUTHENTIC *ERSEY STYLE SANDWICHES AND 0HILLY #HEESE 3TEAKS *ERSEY "OYZ HAS A FUN AND FRIENDLY ATMOSPHERE

'RILLED 2EUBEN 3ANDWICH 2YE BREAD SLICES 3WISS CHEESE 4HOUSAND )SLAND DRESSING

OZ CORNED BEEF 3AUERKRAUT "UTTER

$IRECTIONS "UTTER RYE AND GRILL BOTH SLICES 'RILL OZ CORNED BEEF 7HEN HEATED WELL ADD 3WISS 0UT ON BREAD 2EMOVE FROM GRILL ADD KRAUT MIXTURE 0UT TOP ON SANDWICH

-IX SAUERKRAUT AND 4HOUSAND )SLAND DRESSING WELL BEFORE GRILLING 3UBMITTED BY "ARBARA "AIR

*/(..9 3 4!6%2.

TH 'LENWOOD /VERLAND 0ARK +3

ST 4ERR 0mUMM 3HAWNEE +3

RD -ISSION 2D 0RAIRIE 6ILLAGE +3

TH 1UIVIRA /VERLAND 0ARK +3

*OHNNY S 4AVERN lRST OPENED AS A NEIGHBORHOOD BAR IN ,AWRENCE +ANSAS IN )T HAS BEEN OPERATED UNDER ITS CURRENT OWNER SINCE *OHNNY S MOVED TO TH AND 'LENWOOD IN /VERLAND 0ARK IN 3INCE THE *OHNNY S HAS OPENED THREE MORE LOCATIONS IN *OHNSON #OUNTYn3HAWNEE 0RAIRIE 6ILLAGE AND A SMOKE FREE LO CATION IN /VERLAND 0ARK *OHNNY S IS FAMOUS FOR ITS HAMBURGERS BUT OFFERS A WIDE VARIETY OF MENU OPTIONS #OME ON IN TO MEET NEW FRIENDS AND HAVE A COLD ONE

*OHNNY S 4AVERN &AMOUS $ILL $IP OZ -AYONNAISE 4SP $RIED /NION 4SP $ILL 7EED 4SP 3EASONING 3ALT

OZ 3OUR #REAM 4SP 0ARSLEY &LAKES 4SP 7HITE 0EPPER

$IRECTIONS -IX EVERYTHING TOGETHER IN A LARGE BOWL "EST IF MADE THE DAY BEFORE

*OHNNY S 4AVERN (OUSE -ADE "LEU #HEESE $RESSING OZ -AYONNAISE OZ "LEU #HEESE #RUMBLE 4SP 4ABASCO 4SP 'ARLIC 0OWDER

OZ 3OUR #REAM 4SP ,EA 0ERRINS 4SP 3EASONING 3ALT *UICE FROM ,EMON

$IRECTIONS -IX EVERYTHING TOGETHER IN A LARGE BOWL EXCEPT THE BLEU CHEESE CRUMBLES "EST IF MADE THE DAY BEFORE 3UBMITTED BY $AVID !LLEN

+# -!34%20)%#% "!2"%#5% '2),, ) -ETCALF /VERLAND 0ARK +3

/N THE #OUNTRY #LUB 0LAZA TH 7YANDOTTE +ANSAS #ITY -/

+# -ASTERPIECE¤ "ARBECUE AND 'RILL SERVES OUTSTANDING AUTHENTIC BARBECUE AND OTHER SMOKED MEATS IN COMBINATION WITH ORIGINAL PREMIUM SIDE DISHES AND DESSERTS !N EMPHA SIS ON AUTHENTIC BARBECUE COOKING DISTINGUISHES +# -ASTERPIECE¤ 2ESTAURANTS FROM THEIR COMPETITION !T THE RESTAURANTS ALL MEAT IS GRILLED OR SMOKED USING HICKORY WOOD 7HILE BARBECUE IS THE FEATURED OFFERING THE RESTAURANTS ALSO OFFER HOMEMADE SOUPS SALADS

GRILLED CHICKEN lSH AND PREMIUM STEAKS -ANY OF THESE ORIGINAL ITEMS LIKE /NION 3TRAWS

$OC S $IP +#- "AKED "EANS AND THE #HOCOLATE 0EANUT "UTTER )CE #REAM 0IE HAVE RE CEIVED THE PRAISE OF CUSTOMERS AND PRESS ALIKE FOR THEIR MOUTH WATERING mAVORS FOR OVER YEARS

"ASIC $RY 2UB &EEL FREE TO EXPERIMENT /MIT THE SALT CUT INGREDIENTS IN HALF OR ADD SEASONED GARLIC OR ONION SALTS +EEP TRYING UNTIL YOU GET A COMBINATION THAT WORKS FOR YOU #UP "ROWN 3UGAR #UP 0APRIKA #UP #ELERY 3ALT

#UP #OARSLEY 'ROUND "LACK 0EPPER #UP #HILI 0OWDER 4BSP 'ARLIC 0OWDER

$IRECTIONS #OMBINE ALL INGREDIENTS AND RUB INTO MEAT BEFORE BARBECUING -AKES ABOUT CUPS

"ARBECUED "AKED "EANS OZ #ANS 0ORK AND "EANS $RAINED #UP +# -ASTERPIECE ""1 3AUCE ORIGINAL 4ART !PPLE 0EELED 3EEDED AND #HOPPED *ONATHAN OR 'RANNY 3MITH 3TRIPS 5NCOOKED "ACON #UT IN (ALF OR SUBSTITUTE 4BSP "UTTER

#UP "ROWN 3UGAR 4SP 'ROUND #UMIN 4SP 'ROUND 2ED 0EPPER OZ 'OLDEN 2AISINS -EDIUM /NION #HOPPED

$IRECTIONS 0REHEAT OVEN TO DEGREES #OMBINE ALL INGREDIENTS EXCEPT BACON IN A QUART BAKING DISH 4OP WITH BACON OR DOTS OF BUTTER AND BAKE UNCOVERED FOR HOUR 3ERVES 3UBMITTED BY 2ICH $AVIS

2# 3 2%34!52!.4 ,/5.'% % TH 3TREET +ANSAS #ITY -/ -ARTIN #ITY

,UNCH -ON 3AT A M P M $INNER 3UN 4HUR A M P M &RI 3AT A M P M

2 # S 2ESTAURANT ,OUNGE )NC WAS STARTED IN BY 2AYMOND #HARLES 6AN.OY *R 2 # FOR SHORT ! YEAR VETERAN OF .ATIONAL #ASH 2EGISTER HE ALSO WORKED PART TIME FOR HIS COUSIN NIGHTS AND WEEKENDS AT *ESS *IM S 3TEAK (OUSE IN -ARTIN #ITY 4HE ORIGINAL BUILDING WHERE THE RESTAURANT WAS LOCATED WAS FORMERLY A MACHINE SHOP 2 # TURNED IT INTO A RESTAURANT WHICH SEATED IN THE DINING ROOM AND IN THE LOUNGE 2 # S lRST ACHIEVED RENOWN FOR ITS LOUNGE AND JUKEBOX 2 # THEN HIRED A WELL KNOWN PAN FRIED CHICKEN SPECIALIST RED HEADED "ETTY ,UCAS "ETTY TAUGHT 2 # S THREE SONS #HUCK $AVID AND -IKE ALL THE SECRETS OF SERVING A HOMEMADE FAMILY STYLE FRIEND CHICKEN DINNER 4HE RESTAURANT BECAME A FAMILY OPERATION WITH 2 # MANAGING HIS WIFE DO ING BOOKWORK HIS DAUGHTER WAITING TABLES AND HIS THREE SONS COOKING 4HE FRIEND CHICKEN MEALS WERE SO GOOD THAT ON &RIDAY AND 3ATURDAY PEOPLE WAITING IN LINE FOR A TABLE WOULD SIT WITH STRANGERS SO THEY COULD ALL EAT FASTER 2 # BECAME THE OWNER OF *ESS *IM S 3TEAK (OUSE LEAVING HIS RESTAURANT TO BE RUN BY HIS SONS 4HE BOYS INCREASED BUSINESS SO MUCH THAT THEY MOVED TO A BIGGER AND BETTER BUILDING ACROSS THE STREET FROM THE ORIGINAL 2 # S WHICH OPENED ON .EW 9EAR S %VE 2 # S NOW HAS TWO STORIES SEATING DOWNSTAIRS IN THE LOUNGE AND UPSTAIRS IN 2 # "ACK $OOR "AR

2 # (OUSE 6INEGAR /IL 3ALAD $RESSING &AMILY SIZE CAN OF TOMATO SOUP CANS VINEGAR OZ SALT OZ ONION MINCED

&AMILY SIZE CAN OF SALAD OIL OZ SUGAR OZ GARLIC MINCED DASHES 7ORCESTERSHIRE SAUCE

$IRECTIONS -IX TOGETHER AND TOSS ON SALAD OR YOU CAN USE AS A STEAK MARINATE 3UBMITTED BY THE 6AN.OY &AMILY

2/-!.%,,) '2),, "!2

7ORNALL 2OAD +ANSAS #ITY -/

! FORMER ! 0 GROCERY STORE THE 2OMANELLI 'RILL "AR HAS BEEN A lXTURE IN "ROOKSIDE -/ SINCE 4HE PRESENT OWNER *OE -AC#ABE *R MAKES IT HIS GOAL TO KEEP 2OMANELLI S A PLACE WHERE NEIGHBORHOOD FOLKS CAN MEET AND EAT GOOD FOOD /NCE YOU ENTER THIS LOCAL FAVORITE YOU DISCOVER THE SECRET TO THEIR TIME HON ORED TRADITIONS AND LOYAL PATRONAGE (OME STYLE COOKING AND SERVICE WITH A SMILE AND THEN SOME %AT HERE A COUPLE OF TIMES AND THEY LL KNOW YOUR USUAL ORDER

2ED -USHROOM 3AUCE OZ &RESH 'ARLIC CHOPPED #UP $RY 7HITE 6ERMOUTH #AN DICED 4OMATOES OZ #AN 4OMATO 0ASTE OZ 4SP &ENNEL 0OWDER 4BSP #RUSHED 3WEET "ASIL 4BSP &RESH #RACKED "LACK 0EPPER

OZ &RESH 3HALLOTS CHOPPED #UP 3UGAR #AN CRUSHED 4OMATOES OZ OZ 7ATER 4BSP #RUSHED /REGANO 4BSP 3ALT OZ &RESH -USHROOMS SLICED

$IRECTIONS (EAT GARLIC AND SHALLOTS IN OLIVE OIL UNTIL SOFT !DD VERMOUTH AND SIMMER ABOUT MINUTES !DD ALL THE REST OF THE INGREDIENTS AND COOK ON VERY LOW HEAT FOR ABOUT HOURS STIRRING CONSTANTLY 3AUCE IS NOW READY TO SERVE 3UBMITTED BY *OE -AC#ABE *R

2/3!4) 3 0)::!

7 RD 3TREET +ANSAS #ITY -/

&AX

1UIVIRA 2OAD 3HAWNEE +3

&AX

3TARTED IN 2OSATI S HAS ALWAYS STRIVED TO PROVIDE THE BEST OF WHAT #HICAGO IS FAMOUS FOR 0IZZA )TALIAN "EEF AND (OT $OGS 4O CARRY ON THIS LEGACY WE USE ONLY THE FRESHEST INGREDIENTS PREPARED DAILY TO PRODUCE OUR FARE $ELIVERY AND 0ICK UP ONLY /UR MENU HAS SOMETHING FOR EVERYONE

4HE #HEEF 3ANDWICH !U *US ,ARGE 'REEN 0EPPER #HOPPED OZ -INCED 'ARLIC OZ /LIVE /IL 4BSP 3ALT 4BSP /REGANO #RUSTY &RENCH "READ OZ (OT 'IARDINEVA

-EDIUM /NION #HOPPED OZ (OT 'IARDINEVA 0EPPER OZ 2ED 0EPPER &LAKE 4BSP 0EPPER LB 3LICED 4HIN "EEF 2OAST RARE 'ALLON "EEF 3TOCK OZ 'RATED -OZZARELLA #HEESE

$IRECTIONS )N A LARGE STOCK POT HEAT OIL !DD GREEN PEPPER ONION GARLIC AND OZ 'IARDINEVA PEPPER /VER MEDIUM HEAT SWEAT INGREDIENTS FOR MINUTES STIR OCCASIONALLY !DD SPICES AND CONTINUE TO SWEAT MINUTES !DD BEEF STOCK AND REDUCE TO MEDIUM LOW HEAT 3IMMER UNCOVERED FOR HOUR MINIMUM $/ ./4 "/), 3TRAIN THROUGH A lNE MESH STRAINER INTO A SAUCE PAN !DD THIN SLICED BEEF AND ALLOW TO STAND FOR SECONDS REMOVE 0LACE BEEF INTO SLICED &RENCH LOAF TOP WITH OZ 'IARDINEVA PEPPER AND -OZZARELLA CHEESE 0LACE IN OVEN ON BROIL UNTIL CHEESE MELTS 2EMOVE SANDWICHES AND DIP THE ENDS INTO THE AU JUS 3ERVE AND ENJOY 3UBMITTED BY -ARK 7RIGHT

3-/+). */% 3 "!2 " 1 #!4%2).'

3OUTHWEST "LVD +ANSAS #ITY -/ &AX /N THE 37 #ORNER OF TH "ALTIMORE 6ISIT OUR OTHER LOCATION AT #ITY #ENTER 3QUARE &OOD #OURT h)N ) WANTED TO GET SOME GOOD RIBS BUT ) DIDN T THINK ANYBODY HAD GOOD RIBS 3O ) BOUGHT A "AR " 1 AND DID IT MYSELF AND AM STILL GOING STRONG v 2ALPH 3ANDER 3MOKIN *OE S "AR " 1

*OE S "AKED "EANS #UPS ,IGHT -OLASSES #AN +ETCHUP SCALE #HILE 0OWDER #ANS 0ORK "EANS

'ALLON *OE S ""1 3AUCE QT $ARK "ROWN 3UGAR SCALE )NSTANT /NIONS ,BS #HOPPED "EEF

$IRECTIONS -IX WELL THE lRST INGREDIENTS AND BEANS AND BEEF AND FOLD INTO SAUCE 0LACE IN PIT UNDER BEEF BRISKET ONLY AND SMOKE UNTIL TEMPERATURE REACHES DEGREES

*OE S #OLE 3LAW 9IELDS APPROX LBS 'ALLONS OF -AYONNAISE 3OUR #REAM QT 'RANULATED 3UGAR 'ARLIC 0OWDER SCALE 'ROUND "LACK 0EPPER SCALE 7HOLE #ELERY 3EED SCALE $ISTILLED 7HITE 6INEGAR "AGS 3HREDDED 7HITE #ABBAGE THE AMOUNT OF CARROTS THAT COME WITH THE CABBAGE

$IRECTIONS -IX WELL THE lRST INGREDIENTS ADD CABBAGE AND CARROTS AND FOLD INTO DRESSING 3UBMITTED BY 2ALPH 3ANDER

34%0(%.3/. 3 !00,% &!2- 2%34!52!.4

% ()'(7!9 +!.3!3 #)49 -/ s ! ,ITTLE !BOUT THE !PPLE &ARM 2ESTAURANT ,IKE MOST EARLY -ISSOURI SETTLERS

OUR GRANDPARENTS SMOKED MEATS MADE APPLE BUTTER CANNED THEIR OWN FRUITS AND VEGETABLES !ND SO ON !PRIL

WHEN WE OPENED THE ORIGINAL STONE BUILD ING IT SEEMED NATURAL TO CALL IT 4HE !PPLE &ARM 7E HAD BOOTHS THEN AND SERVED PEOPLE THE lRST DAY 4HEN AS NOW WE SERVED OLD FASHIONED HICKORY SMOKED MEATS HOMEMADE APPLE BUTTER PRESERVES AND RELISHES n ALL PREPARED IN OUR KITCH ENS IN THE UNIQUE MANNER WHICH OUR GRANDPARENTS HAD TAUGHT US 7E JOIN THE YOUNG MEN AND WOMEN WHO ARE SERVING YOU IN A WARM WELCOME 3UNDAY &AMILY #HICKEN $INNER AND &RIED #ATlSH $INNER SERVED !- TO 0- /FF 0REMISES #ATERING 7E WILL #ATER TO YOUR OFlCE CHURCH PARK BACK YARD ETC "EAUTIFUL 0RIVATE "ANQUET 2OOMS /UR -ANAGER WILL BE GLAD TO SHOW YOU AROUND 3IDE DISH HERE AT 3TEPHENSON S VERY POPULAR

3CALLOPED :UCCHINI #ASSEROLE -AKES 3ERVINGS (EAT TO 3CALDING # (OT -ILK 4 "UTTER #HICKEN "OUILLON #UBE -IX THE &OLLOWING %GGS "EATEN DICED FRESH :UCCHINI 4 EACH #HOPPED 0IMENTO #HOPPED /NION #HOPPED 'REEN 0EPPER # "READ #RUMBS 4 3ALT $ASH OF 0EPPER

$IRECTIONS "LEND WITH -ILK -IXTURE AND BAKE IN 1T "AKING $ISH AT DEGREES FOR ABOUT HOUR 3UBMITTED BY 3TEPHENSON S +ITCHENS

4(% -%,4).' 0/4 7ARD 0ARKWAY +ANSAS #ITY -/

&AX

4HE -ELTING 0OT OPENED ON 4HE #OUNTRY #LUB 0LAZA IN $ECEMBER -ANY HAVE ENJOYED THE AMBIENCE OF DARK WOOD AND CANDLES WITH COZY BOOTHS AND TABLES FOR LARGE PARTIES 3INCE OPENING WE HAVE DESIGNED PRIVATE DINING ROOMS FOR COU PLES TO ENJOY INCLUDING CHAMPAGNE LIMOSINE SERVICE AND CARRIAGE RIDES 3UNDAY THROUGH &RIDAY FROM P TO P IN OUR LOUNGE YOU CAN PARTAKE IN OUR (APPY (OUR WITH HALF PRICE CHEESE AND CHOCOLATE FONDUE AND DISCOUNTED DRINK PRICES 7E ARE OPEN SEVEN DAYS A WEEK FOR DINNER CLOSING AT P 3UN 4HURS AND P &RI 3AT

7ISCONSIN 4RIO #HEESE &ONDUE OZ $OMESTIC WHITE WINE OZ 3HERRY TO OZ TOTAL BASE DEMITASSE SPOON 3HALLOTS &ANTINA #HEESE "UTTERKASE TO CONSISTENCY APPROX OZ TURNS 'ROUND PEPPER OZ "UTTERMILK "LEU #HEESE 3CALLIONS GARNISH WITH DEMITASSE SPOONS

$IRECTIONS /NCE THE FONDUE POT HAS COME TO A FULL STEAM ADD BASE OF WHITE WINE AND SHERRY 4HEN ADD DEMITASSE SPOON OF SHALLOTS 3TIR 4HEN START ADDING CHEESE THE BLEND OF &ONTINA AND "UTTERKASE !DD CHEESE A LITTLE AT A TIME TO ALLOW TO MELT 7HILE ADDING THE CHEESE FOLD THE CHEESE !FTER CHEESE IS ALL ADDED THEN ADD THE TURNS OF GROUND PEPPER &OLD THE PEPPER INTO THE CHEESE 4HEN ADD OZ "UTTERMILK "LEU #HEESE AND FOLD INTO CHEESE 'ARNISH WITH DEMITASSE SPOONS OF SCALLIONS 7E SERVE THIS CHEESE WITH 'RANNY 3MITH APPLES &RENCH 2YE 0UMPERNICKEL "READ AND FRESH VEGETABLES 3UBMITTED BY $ONN $AVIS

4(% 3#(//, (/53% "!2 '2),,

3ANTA &E /VERLAND 0ARK +3

4HE3CHOOL(OUSE"AR COM ,OCATED IN THE HEART OF OLD DOWNTOWN /VERLAND 0ARK THE 3CHOOL (OUSE CONTIN UES THE RICH TRADITION OF THIS GREAT AREA AND BUILDING WHICH IT CALLS HOME 4HIS SPORTS BAR GRILL OFFERS A FUN CONCEPT AND UNIQUE SETTING IN WHICH TO ENJOY YOUR FAVORITE SPIRITS AND FOOD FROM THE 3CHOOL (OUSE S VARIED MENU 7ITH CHOICES RANGING FROM TANTALIZING BUFFALO WINGS A VARIETY OF WRAPS AND SALADS DELICIOUS SANDWICHES +# 3TRIP STEAKS AND MEATLOAF TO THEIR SIGNATURE 3CHOOL (OUSE "URGER

THE 3CHOOL (OUSE OFFERS SOMETHING FOR ALMOST EVERYONE ! LARGE VENUE WITH OVER 46 S INCLUDING GIANT SCREENS VARYING ENTERTAIN MENT EVERY NIGHT MAKES IT A MUST SEE SPOT FOR 3PORTS PARTIES OR JUST UNWINDING AFTER A LONG DAY OF WORK

3ETH S 3WEET 3LOPPY *OES LBS GROUND BEEF BROWNED AND LIGHTLY SALTED CANS #AMPBELL S CHICKEN GUMBO SOUP TO CUP OF BROWN SUGAR DEPENDING ON DESIRED SWEETNESS CUP MUSTARD TO CUP KETCHUP CUP 1UAKER OATS NOT INSTANT

$IRECTIONS #OMBINE GROUND BEEF GUMBO MUSTARD KETCHUP OVER A MEDIUM HEAT "RING TO A SLOW BOIL THEN ADD BROWN SUGAR AND OATMEAL AND REDUCE HEAT TO LOW 3IMMER FOR MINUTES STIRRING OFTEN 2EMOVE FROM HEAT AND LET COOL FOR MINUTES 'OOD TOPPINGS INCLUDE #HEDDAR CHEESE AND PICKLES 3UBMITTED BY 3CHOOL (OUSE "AR 'RILL

:)' -!# 3 "!2 '2),,

-IDLAND $RIVE 3HAWNEE +3 3 % #ORNER OF (WY 3HAWNEE -ISSION 0KWY

WWW ZIGANDMACS COM 4HIS STATE OF THE ART HIGH ENERGY SPORTS BAR OFFERS AN ECLECTIC DINING EXPERIENCE FEATURING .EW !MERICAN #UISINE WITH TRADITIONAL PUB FARE 4HE VARIETY OF THE MENU WILL BECOME A PALATE PLEASER OFFERING A GREAT DINING EXPERIENCE TO OUR GUESTS /UR PATRONS CAN SAVOR 4HAI ,ETTUCE 7RAPS 0ARMESAN %NCRUSTED 4ALAPIA -AC S #OBB 3ALAD 3HRIMP SCAMPI !U GRATIN 3OUTHWEST #AVITAPPI 6ERMONT -APLE 0ORK ,OIN

#HICKEN 0ICCATA AND THE #RESCENT #ITY 0IZZA TO NAME A FEW 4HERE IS SOMETHING TO APPEAL TO EVEN THE MOST DISCRIMINATING DINER 4HE TELEVISIONS WILL ALWAYS ALLOW THE SPORTS ENTHUSIAST TO BE h)N THE :ONE v /UR SEAT "ANQUET 2OOMS AND 0ATIO CAN ACCOMMODATE A VARIETY OF THEME EVENTS

#ORN #RAB #AKE -IX 3ERVINGS 0REPARATION TIME MINUTES POUNDS CRAB MEAT CUP RED ONION MINCED OUNCE CHIVES MINCED CUPS BREAD CRUMBS TABLESPOON SUGAR TABLESPOON BLACK PEPPER CUP DIJON MUSTARD

CUPS CORN KERNELS ROASTED EACH RED BELL PEPPER MINCED CUPS MAYONNAISE CUP SHERRY TABLESPOON LEMON JUICE EACH EGGS LIGHTLY BEATEN CUP OLD "AY 3EAFOOD SEASONING

$IRECTIONS )N A LARGE MIXING BOWL ADD THE CRAB MEAT CHOPPING IT UP AND SQUEEZING ALL THE WATER OUT BUT STILL LEAVING SOME LARGE CHUNKS 0UREE CORN WITH MAYO !DD ALL THE REMAINING INGREDIENTS AND FOLD TOGETHER UNTIL INCORPORATED ,ABEL DATE AND REFRIG ERATE 9IELD GALLON 0LACE TWO TABLESPOONS OF OLIVE OIL IN SKILLET AND SAUTÏ IN BATCHES UNTIL GOLDEN BROWN !DD OLIVE OIL AS NEEDED 3UBMITTED BY * 2 3UTTON

$ESSERTS

!.$2³ 3 #/.&)3%2)% 35)33%

$ARK "ITTERSWEET 4RUFmES 'ANACHE #UP (EAVY #REAM OZ 5NSALTED "UTTER SOFTENED OZ #OCOA 0OWDER TRUFmES 9IELDS APPROXIMATELY

LB $ARK #HOCOLATE CHOPPED OZ $ARK #HOCOLATE FOR lNISHING 0OWDER 3UGAR FOR 2OLLING

$IRECTIONS "RING CREAM TO A LOW BOIL THEN REMOVE FROM HEAT 3TIR IN THE CHOCOLATE WHICH HAS BEEN CHOPPED INTO SMALL PIECES 7HEN THE CHOCOLATE HAS MELTED ADD THE SOFTENED BUTTER AND STIR UNTIL SMOOTH 0OUR INTO A CLEAN DRY BOWL AND COVER WITH STRETCH lLM OR WAX PAPER !LLOW THE MIXTURE TO COOL AND SOLIDIFY 0LACE SEMI SOLID MIXTURE INTO A PIPING BAG WITH A MEDIUM ROUND PIPING TUBE 0IPE HALF ROUNDS THE SIZE OF A QUARTER ONTO WAX PAPER THEN REFRIGER ATE UNTIL COOL AND lRM 7HEN lRM REMOVE FROM REFRIGERATOR AND ROLL INTO BALLS USING POWDER SUGAR OR COCOA POWDER TO COAT YOUR HANDS SO THAT THE GANACHE DOES NOT STICK 2OLL QUICKLY BECAUSE IF YOU HAVE WARM HANDS THE lLLING WILL SOFTEN AND BECOME STICKY /NCE THE BALL HAS BEEN FORMED PLACE BACK ONTO THE WAX PAPER 7HEN ALL THE HALF ROUNDS HAVE BEEN TRANSFORMED INTO BALLS PLACE THEM INTO THE REFRIGERATOR TO COOL -ELT THE OZ OF lNISHING CHOCOLATE IN A DOUBLE BOILER OR MICROWAVE 7HEN MELTED BUT NOT TOO WARM DEGREES & COAT THE COOL GANACHE BALLS WITH A VERY THIN COATING OF CHOCOLATE !PPLY A SMALL AMOUNT OF CHOCOLATE TO EACH HAND AND THEN ROLL ONE BALL AT A TIME BETWEEN YOUR HANDS UNTIL EVENLY COATED 0LACE THE COATED BALL INTO A mAT PAN WITH A INCH COATING OF COCOA POWDER 5SING A SPATULA ROLL THE BALL IN THE COCOA UNTIL TOTALLY COATED ,EAVE ON THE PAN IN THE COCOA UNTIL THE CHOCOLATE HAS BECOME lRM 4HEN PLACE ONTO A SIFT AND GENTLY SIFT OFF THE EXCESS COCOA POWDER 4HESE DELICATE CHOCOLATE 4RUFmES SHOULD BE EATEN WITHIN ONE WEEK OR THEY MAY BE PLACED INTO AN AIR TIGHT CONTAINER AND REFRIGERATED OR FROZEN FOR LATER CONSUMPTION 7HEN REMOVING FROM THE REFRIGERATOR OR FREEZER ALLOW TO RETURN TO ROOM TEMPERATURE BEFORE OPENING THE AIR TIGHT SEAL TO AVOID CONDENSATION ON THE 4RUFmES 9IELDS APPROXIMATELY TRUFmES 3UBMITTED BY -ARCEL #ONNIE "OLLIER

#!3#/.% 3 )4!,)!. 2%34!52!.4 .ORTH /AK 4RAFlCWAY +ANSAS #ITY -/

4544/ ,! &!-)',)!

4HE #ASCONE &AMILY HAS BEEN IN THE RESTAURANT BUSINESS FOR OVER YEARS "E GINNING WITH A SMALL DINER ON ,OCUST 4RAFlCWAY NEAR DOWNTOWN +ANSAS #ITY -/ .OW THERE ARE THREE RESTAURANTS IN THE AREA RUN BY THE #ASCONE &AMILY AND +ANSAS #ITIANS HAVE MADE #ASCONE S THEIR FAVORITE )TALIAN 2ESTAURANT DINING ON AWARD WINNING CUISINE WHICH HAS BECOME THE TRADEMARK OF #ASCONE S

)TALIAN 2EFRIGERATOR #AKE %GGS 3EPARATED #UP 3IFTED &LOUR 4SP "AKING 0OWDER #UP 'RANULATED 3UGAR

#UP #OLD 7ATER 4SP ,EMON &LAVORING 4SP 3ALT 4SP 6ANILLA

$IRECTIONS 3ET INGREDIENTS OUT FOR APPROX HOUR BEFORE ASSEMBLING RECIPE "EAT EGG YOLKS AND WATER TOGETHER UNTIL mUFFY !DD SUGAR BEAT FOR MINUTES &OLD IN mOUR AND SALT "EAT EGG WHITES STIFF AND MOIST &OLD INTO YOLK AND mOUR MIXTURE UNTIL COMPLETELY BLENDED 0OUR INTO INCH PANS LINED WITH WAXED PAPER AND GREASED "AKE AT DEGREES FOR TO MINUTES REMOVE FROM PANS AND COOL &ILLING LB 2ICOTTA #HEESE AND CUP SUGAR BEAT TOGETHER UNTIL CREAMY !DD CUP SWEET CHOCOLATE PIECES AND CUP TOASTED ALMOND SLICES -AKE ONE SINGLE RECIPE OF YOUR FAVORITE CHOCOLATE PUDDING AND OF VANILLA PUD DING 3PLIT THE CAKE TO MAKE LAYERS 0LACE LAYER ON CAKE PLATE CUT SIDE UP 3PREAD WITH CHOCOLATE PUDDING &OR SECOND LAYER SPREAD 2ICOTTA lLLING &INALLY FOR THE LAST LAYER SPREAD VANILLA PUDDING &ROST lNAL CAKE WITH SWEETENED WHIPPED CREAM 3UBMITTED BY *IMMY #ASCONE

#()#+%. . ",5%3

3 % -AIN 3T ,EE S 3UMMIT -/

#HICKEN . "LUES IS LOCATED IN THE HISTORIC SHOPPING DISTRICT IN $OWNTOWN ,EE S 3UMMIT 7E OFFER PAN FRIED CHICKEN JUST LIKE A COUNTRY GRANDMOTHER WOULD MAKE %XCELLENT HOME STYLE COUNTRY FRIED STEAKS WHOLE CATlSH AND CATlSH lL LETS TENDER GIZZARDS AND LIVERS #HICKEN . "LUES IS OPEN 3UNDAY A M TO A M FOR BREAKFAST AND A M TO P M FOR DINNER 7EDNESDAY AND 4HURSDAY A M TO P M AND &RIDAY AND 3ATURDAY A M TO P M 7E ARE CLOSED -ONDAY AND 4UESDAY #HICKEN . "LUES IS A NON SMOKING RESTAURANT

'RANDMA S "READ 0UDDING #UPS 7HIPPING #REAM #UPS -ILK %GGS 3LIGHTLY "EATEN #UPS 3UGAR WHITE OR BROWN 4BS -ELTED "UTTER 4BS #INNAMON #UP "UTTER -ELTED 4BS 6ANILLA %XTRACT LB $AY /LD "READ )TALIAN BREAD OR HOTDOG BUNS

$IRECTIONS #UT BREAD INTO MEDIUM CUBES 3OAK IN MILK FOR MINUTES #OMBINE EGGS SUGAR

BUTTER VANILLA AND CINNAMON !DD TO BREAD CRUMBS 3PRAY PAN WITH VEGETABLE OIL ADD MIXTURE 0OUR MELTED BUTTER OVER TOP #OVER WITH FOIL AND BAKE MINUTES AT DEGREES 3UBMITTED BY $AN $ANNALDSON

%"4 2%34!52!.4

#ARONDELET $RIVE ) 3TATE ,INE +ANSAS #ITY -/ s WWW %"4RESTAURANT COM

%"4 IS A +ANSAS #ITY TRADITION THAT WAS ORIGINALLY RUN BY -YRON 'REEN #AFETE RIA S AND IS NOW RUN BY 4REAT !MERICA &OOD 3ERVICES WHICH HAS BEEN NOMINATED IN /NE /F 4HE 4OP 4EN 3MALL "USINESSES OF +ANSAS #ITY FOR %"4 S IS A FULL SERVICE RESTAURANT THAT OFFERS LUNCH AND DINNER ALONG WITH A PRIVATE ROOM THAT HOLDS UP TO PEOPLE FOR SPECIAL OCCASIONS OR BUSINESS MEETINGS FOR RESERVATIONS PLEASE CALL

"ANANA S &OSTER 4 "UTTER OZ BANANA ,IQUEUR OZ "ACARDI 3COOP 6ANILLA )CE #REAM

4 "ROWN 3UGAR "ANANA 1UARTERED $ASH #INNAMON

$IRECTIONS -ELT BUTTER IN A PAN OVER MEDIUM HEAT ADD BROWN SUGAR AND BANANA LIQUEUR AND COOK SLOWLY FOR SEVERAL MINUTES UNTIL SUGAR DISSOLVES MAKING A CARAMEL SAUCE !DD QUARTERED BANANA S AND POUR IN CLOSE TO THE EDGE AND mAME ,IGHTLY SPRINKLE CINNAMON OVER mAME FOR SPARKLE EFFECT 3AUTÏ FOR MINUTE AND SPOON OVER ICE CREAM 9IELD PORTIONS 3UBMITTED BY %"4

'/,$%. (!26%34 "!+%29

#2/7. #%.4%2 2%34!52!.43 "9 (9!44 'OLDEN (ARVEST "AKERY 'RAND 3TREET +ANSAS #ITY -/

&AX

$O YOU HAVE A SWEET TOOTH )F SO YOU LL ,/6% 'OLDEN (ARVEST "AKERY )T IS CONVENIENTLY LOCATED ON THE lRST mOOR OF THE #ROWN #ENTER SHOPS AND SERVES AS A RETAIL BAKERY SPECIALIZING IN BREADS BREAKFAST PASTRIES SANDWICHES SALADS GOUR MET COFFEE CAKES COOKIES AND MORE

'OLDEN (ARVEST "AKERY 3UGAR #OOKIES LB "UTTER LBS 3UGAR %GGS

LB AND CUP !LL 0URPOSE &LOUR OZ "AKING 0OWDER OZ #REAM OF TARTAR

$IRECTIONS 7ITH A MIXER CREAM TOGETHER SUGAR AND BUTTER !DD EGGS UNTIL WELL COMBINED 3IFT ALL OF THE DRY INGREDIENTS TOGETHER !DD DRY INGREDIENTS TO BUTTER SUGAR AND EGG MIX TURE UNTIL THE DOUGH COMES TOGETHER 3COOP INTO OUNCE BALLS AND BAKE AT DEGREES UNTIL EDGES START TO BROWN $O NOT OVERCOOK 3UBMITTED BY $OMINIC 6ACCARO %XECUTIVE 3OUS #HEF ##2(

(%2%&/2$ (/53%

TH -AIN +ANSAS #ITY -/ s 4OWN #ENTER $RIVE ,EAWOOD +3 s 7 TH 3TREET ,AWRENCE +3 s % *ACKSON $R )NDEPENDENCE -/ s :ONA 2OSA n 3TODDARD .ORTH +ANSAS #ITY -/ s 6ERY FEW !MERICAN STEAKHOUSES COME CLOSE TO THE CONSISTENT EXCELLENCE AND QUALITY STAN DARDS THAT 4HE (EREFORD (OUSE HAS MASTERED FOR NEARLY YEARS %VEN FEWER HAVE EARNED THE NATIONAL REPUTATION THAT MAKES THIS INDEPENDENT RESTAURANT A FAVORITE OF LEGENDARY SPORTS lGURES (OLLYWOOD CELEBRITIES AND EVEN A FEW 5 3 0RESIDENTS 7HAT S OUR SECRET 3TERLING 3ILVER 0REMIUM "EEF )T COMES FROM PREMIUM CATTLE BRED AND RAISED IN THE HIGH PLAINS OF .ORTH !MERICA 7E LIKE TO SAY THAT (EREFORD (OUSE BEEF MAKES LIFE TASTE BETTER 7ITH lVE LOCATIONS AROUND THE METRO AREA YOU LL NEVER lND YOURSELF TOO FAR AWAY FROM THIS +ANSAS #ITY TRADITION 'O AHEAD #ONSIDER TONIGHT S DINNER PLANS MADE &IRE UP YOUR CAR AND HEAD OVER TO ONE OF OUR AREA RESTAURANTS 7E LL lRE UP OUR GRILL FOR THE BEST STEAK DINNER YOU VE EVER ENJOYED 3EE YOU AT THE (EREFORD (OUSE

3TRAWBERRY 3HORTCAKE LB "AG "ISQUICK -IX

LB -ELTED "UTTER 1TS 3TRAWBERRIES 3LICED

#UPS 7HOLE -ILK #UP 3UGAR #UPS 3UGAR

$IRECTIONS

-ELT THE BUTTER AND ADD TO THE MILK "LEND THE BISQUIT MIX AND THE SUGAR TOGETHER WITH A WIRE WHIP TO BLEND WELL !DD THE MILK AND BUTTER MIX TO THE BATTER MIX AND STIR WELL TO FORM A SOFT DOUGH 5SING A SCOOP SCOOP BISCUITS ONTO AN UNGREASED SHEET TRAY AND BAKE IN THE CONVECTION OVEN UNTIL BROWNED AND COOKED 2EMOVE THE STEMS AND THE TOPS FROM THE FRESH STRAWBERRIES 3LICE THE STRAWBERRIES INTO v STRIPS AND PLACE IN A PLASTIC STORAGE CONTAINER #OVER THE STRAWBERRIES WITH THE SUGAR

AND GENTLY MIX TO COAT ,ET THE STRAWBERRIES REST UNDER REFRIGERATION FOR AT LEAST HOURS 4HIS WILL ALLOW FOR THE STRAWBERRIES TO FORM THEIR OWN SYRUP 0LACE THE PREPARED SHORTCAKE BISCUIT ON A BAKING DISH AND BRUSH WITH TABLESPOON OF MELTED BUTTER 3PRINKLE THE BISCUIT WITH TSP GRANULATED SUGAR AND PLACE IN A DEGREE OVEN FOR MINUTES TO HEAT THE BISCUIT 2EMOVE FROM THE OVEN AND PLACE IN THE CENTER OF THE SERVICE PLATTER 0LACE SCOOP OF ICE CREAM NEXT TO THE BISCUIT AT #OVER THE BISCUIT AND THE ICE CREAM WITH CUP OF SLICED SUGARED STRAWBERRIES AND THEIR SYRUP 0IPE OUT THE WHIPPED CREAM INTO OZ ROSETTES AT AND ON THE PLATTER 'ARNISH WITH A SPRIG OF MINT AND SERVE 3UBMITTED BY (EREFORD (OUSE

)69 3 2%34!52!.4 . % "ARRY 2OAD +ANSAS #ITY -/

&AX

)VY S WAS STARTED IN BY 3AM AND #AROL #ROSS 7E OFFER 0OULTRY 3TEAKS

0RIME 2IB 3EAFOOD AND 0ASTA 4HE 0ASTA +ITCHEN IS A FAVORITE ENTREE TO HAVE WHEN VISITING )VY S 4HE CHEF PREPARES THE DISH WITH ONE OF YOUR FAVORITE SAUCES PASTA AND MANY VEGETABLES AND MEAT CHOICES 9OU CAN MAKE IT SPICY WITH LOTS OF GARLIC OR AS PLAIN AS YOU WANT 7E ALSO OFFER LIVE JAZZ ON &RIDAY AND 3ATURDAY FROM P M TO P M 4HIS IS A SEPARATE DINING AREA IN THE RESTAURANT 7E ALSO OFFER PRIVATE DINING ROOMS FOR TO )VY S WAS VOTED THE MOST ROMANTIC RESTAURANT IN THE .ORTHLAND AND RECEIVED MANY AWARDS FOR FOOD AND WINE

#REAM #HEESE )CE #REAM #UPS #REAM %GG 9OLKS #UPS 3OUR #REAM 4SP 6ANILLA

#UPS 3UGAR OZ #REAM #HEESE CUBED AND AT ROOM TEMPERATURE 0INCH OF 3ALT

$IRECTIONS 4EMPER CREAM WITH CUPS SUGAR COMBINE CUP SUGAR AND THE YOLKS 7HEN THE SUGAR IS DISSOLVED IN THE CREAM COMBINE THE CREAM TO THE YOLKS AND PUT BACK ON THE DOUBLE BOILER AND CONSTANTLY STIR ON MEDIUM HEAT UNTIL IT COATS THE BACK OF A SPOON ABOUT MINUTES 4AKE OFF HEAT AND ADD THE CREAM CHEESE SOUR CREAM SALT AND VA NILLA /NCE THE CREAM CHEESE IS MELTED STRAIN AND COOL 3UBMITTED BY )VY S 2ESTAURANT

*/(..9 #!3#/.% 3 )4!,)!. 2%34!52!.4 7 ST 3T /VERLAND 0ARK +3

&AX

4544/ ,! &!-)',)!

4HE #ASCONE &AMILY HAS BEEN IN THE RESTAURANT BUSINESS FOR OVER YEARS "E GINNING WITH A SMALL DINER ON ,OCUST 4RAFlCWAY NEAR DOWNTOWN +ANSAS #ITY -/ .OW THERE ARE THREE RESTAURANTS IN THE AREA RUN BY THE #ASCONE &AMILY AND +ANSAS #ITIANS HAVE MADE #ASCONE S THEIR FAVORITE )TALIAN 2ESTAURANT DINING ON AWARD WINNING CUISINE WHICH HAS BECOME THE TRADEMARK OF #ASCONE S

#HOCOLATE #ANNOLI 3HELLS ,B &LOUR 4BSP #ORNSTARCH 7HOLE %GG #UP -ILK ,BS #RISCO FOR FRYING

4BSP #OCOA #UP #RISCO #UP 3UGAR 1UART #RISCO /IL FOR FRYING

$IRECTIONS -IX lRST INGREDIENTS IN STAINLESS STEEL BOWL -ELT SUGAR IN LUKEWARM MILK 7ITH YOUR HANDS MIX ALL DRY INGREDIENTS TOGETHER THEN ADD MILK SUGAR AND BEATEN EGG 7ORK DOUGH UNTIL IT S SMOOTH 2OLL OUT INTO THIN SMALL CIRCLES DO NOT ADD ADDITIONAL mOUR WHEN ROLLING 7RAP EACH CIRCLE AROUND AN ALUMINUM CANNOLI TUBE !VAILABLE AT MOST GOURMET FOOD STORES /VERLAP THE DOUGH ABOUT INCH AND ATTACH ENDS WITH MILK 0REHEAT #RISCO OIL AND #RISCO TO ABOUT DEGREES IN AN ELECTRIC FRYER #OOK EACH CANNOLI TUBE FOR ABOUT TO MINUTE OR UNTIL NICE AND BROWN #OOL AND REMOVE FROM TUBE 5SE DESIRED 2ICOTTA &ILLING &),,).' 2%#)0% ,BS 2ICOTTA #HEESE WELL DRAINED #UP 3UGAR #UP #REAM "EATEN 3TIFF #UP (ERSHEY S "AR CUT UP lNE 4SP 6ANILLA "EAT 2ICOTTA CHEESE WITH WHIP ADDING SUGAR GRADUALLY UNTIL SMOOTH $O NOT OVER BEAT !DD VANILLA AND FOLD INTO WHIPPED CREAM !DD CHOPPED (ERSHEY "AR 2EFRIGERATE OVERNIGHT &ILL SHELLS WHEN READY TO SERVE -ARASCHINO CHERRIES CUT UP AND BLOTTED DRY AND NUTS CAN BE ADDED TO THIS lLLING IS DESIRED

3UBMITTED BY *IMMY #ASCONE

*5-0). #!4&)3( 2%34!52!.4

3 2IDGEVIEW /LATHE +3 &)3( .% !NTIOCH 2D +ANSAS #ITY -/ &)3(

37 "LUE 0ARKWAY ,EE S 3UMMIT -/ &)3(

/UR RESTAURANT STARTED ALMOST YEARS AGO BY $AVID (AMPTON OWNER TO SATISFY A CRAVING FOR CATlSH AND SOUTHERN COOKING IN THE +ANSAS #ITY AREA $INNERS ARE SERVED FAMILY STYLE WITH ALL YOU CAN EAT SPECIALS EVERY NIGHT 4HROUGH THE YEARS WE HAVE EXPANDED OUR MENU TO OVER ITEMS 7E SPECIALIZE IN CATlSH CHICKEN

SEAFOOD AND WILD GAME

,EMON )CE "OX 0IE #ANS %AGLE "RAND 3WEETENED #ONDENSED -ILK %GGS SEPARATE THE WHITES v 'RAHAM #RUST #UP ,EMON *UICE #UP 3UGAR 4SP #REAM OF 4ARTAR FOR -ERINGUE

$IRECTIONS "EAT THE YOLKS ADD CONDENSED MILK AND LEMON JUICE -IX WELL AND POUR INTO GRAHAM CRUST "AKE IN OVEN AT DEGREES UNTIL BROWN APPROX MINUTES &OR MERINGUE BEAT EGG WHITES SLIGHTLY THEN ADD SUGAR GRADUALLY WITH TSP CREAM OF TARTAR !LSO CAN BE TOPPED WITH WHIPPED CREAM 3UBMITTED BY 3EAN *OHNSTON

-!2'!2)4! 3 !54(%.4)# -%8)#!. &//$ . /AK 'LADSTONE -/

*OHNSON $R 3HAWNEE +3

3OUTHWEST "LVD +ANSAS #ITY -/

(OLMES +ANSAS #ITY -/

4HERE ARE MANY ASPECTS TO -ARGARITA S SUCCESS /NE IS THEIR PHILOSOPHY THAT hTHE CUSTOMER IS NUMBER ONE v 4HERE IS SOMETHING TO PLEASE EVERYONE ON THEIR EXTENSIVE MENU !NOTHER IS OLD FAMILY RECIPES THAT HELP #HEF *OHN !BARCA TO DISH UP AUTHEN TIC -EXICAN FOOD THAT MELTS IN YOUR MOUTH AND KEEPS CUSTOMERS LOYAL AND COMING BACK 4HEY PRIDE THEMSELVES ON USING THE BEST PRODUCTS AND INGREDIENTS THEY CAN BUY ,ET S NOT FORGET WHERE -ARGARITA S GOT ITS NAME )T IS NAMED FOR THE POPULAR -EXICAN DRINK THAT CONTAINS TEQUILA TRIPLE SEC AND OTHER INGREDIENTS !T THE RES TAURANT -ARGARITA S ARE MADE IN LARGE BATCHES THEN DISPENSED THROUGH A TAP LIKE DRAUGHT BEEF 7HEN YOU GO TO -ARGARITA S YOU KNOW YOU WILL GET GOOD SERVICE

DRINKS AND MOST IMPORTANTLY GOOD FOOD IN SHORT IT FEELS LIKE COMING HOME

-ARGARITA S !RROZ CON ,ECHE #UPS (EAVY #REAM #UP 7HITE 2ICE TSP 3ALT #UP 3UGAR 4BSP 7HIPPED #REAM

#UPS -ILK 3TICKS #INNAMON #UPS (ALF AND (ALF 4BSP /RANGE :EST 4BSP 'ROUND #INNAMON

$IRECTIONS #OMBINE HEAVY CREAM MILK CINNAMON STICKS SALT ORANGE ZEST AND RICE AND BRING IT UP TO A BOIL THEN DOWN TO A SIMMER ABOUT MINUTES OR UNTIL THE RICE IS COOKED )N A SEPARATE PAN HEAT THE HALF AND HALF AND ADD TO THE RICE MIXTURE AND STIR AT A SIMMER 4AKE OFF THE HEAT AND ADD SUGAR AND MIX WELL 3TRAIN AND REMOVE CINNAMON STICKS 4AKE EXCESS MILK AND WHIP FOR WHIPPED CREAM 'ARNISH WITH WHIPPED CREAM AND CINNAMON

3UBMITTED BY $AVID AND 2ON

0)%20/.4 3

,OCATED IN 5NION 3TATION

WWW PIERPONTS COM .AMED FOR THE RAILROAD BARON * 0 *OHN 0IERPONT -ORGAN 0IERPONT S DECOR COM BINED WITH ST CENTURY INNOVATION OFFERS YOU OLD WORLD ELEGANCE WITH CONTEMPORARY mAIR 4HIS IS YOUR VERY SPECIAL INVITATION TO EXPERIENCE 0IERPONT S AT 5NION 3TATION )T S BEEN DUBBED hTHE CULINARY JEWELv OF +ANSAS #ITY S HISTORICALLY RENOVATED 5NION 3TATION AND HAS EARNED THE REPUTATION OF SERVING +ANSAS #ITY S lNEST STEAK AND SEAFOOD SELECTIONS !S A SISTER RESTAURANT TO THE LEGENDARY (EREFORD (OUSE 0IERPONT S MAINTAINS THE FAMILY TRADITION OF SERVING PRIME STEAK PERFECTLY AGED AND PREPARED 7ITH FRESH SEAFOOD ARRIVING DAILY AN AWARD WINNING WINE LIST AND THE UNIQUE CREATIONS OF SOME OF THE AREAS lNEST CHEFS 0IERPONT S HAS BEEN NAMED h"EST 0LACE TO %NTERTAIN 'UESTSv AND h"EST 0LACE TO TAKE A 'ROUPv FROM THE LOCAL PRESS )N ADDITION TO DINING ROOM SEATING YOUR SMALLER PARTY WILL ENJOY THE PRIVATE 7INE #EL LAR ROOMS WHILE LARGER BANQUETS OVERLOOK THE GRAND DINING ROOM BELOW 2ESERVATIONS ARE ALWAYS HONORED BUT NOT REQUIRED WWW HEREFORDHOUSE COM

#HOCOLATE 4ORTE 9IELD v 4ORTE LB 5NSALTED "UTTER #UP 3TRONG #OFFEE OR %SPRESSO %GGS

#UPS 3EMI 3WEET #HOCOLATE #UP 3UGAR

$IRECTIONS )N A HEAVY BOTTOMED SAUCEPAN OVER LOW HEAT MELT BUTTER !DD COFFEE AND CHOCOLATE AND WHISK UNTIL MELTED AND SMOOTH #OOL MIXTURE SLIGHTLY )N A LARGE BOWL COMBINE EGGS AND SUGAR 3LOWLY ADD CHOCOLATE MIXTURE WHISKING UNTIL COMBINED 3TRAIN THROUGH A lNE SIEVE ,INE THE INSIDE OF A v SPRINGFORM PAN WITH PARCHMENT PAPER 3PRAY WITH NONSTICK COOKING SPRAY ,INE OUTSIDE OF PAN WITH FOIL "AKE AT DEGREES FOR MINUTES 7ILL LOOK LIKE A CHEESECAKE SET ON THE OUTSIDES BUT STILL A LITTLE WOBBLY IN THE CENTER #OOL 2EFRIGERATE %NJOY 3UBMITTED BY 0IERPONT S

354%2! 3 2%34!52!.4

3UTERA S -IDLAND $RIVE 3HAWNEE +3 s &AX 'ENESSEE +ANSAS #ITY -/

3UTERA S OPENED ITS lRST RESTAURANT IN THE WEST BOTTOMS IN IN TIME FOR THE 2EPUBLICAN #ONVENTION 3INCE THEN 3UTERA S HAS OPENED LOCATIONS IN "ONNER 3PRINGS 3HAWNEE AND IS A OPENING A NEW RESTAURANT SOON IN 7ESTWOOD "EST 0IZZA IN TOWN

"ISCOTTI S )TALIAN #OOKIES #UPS &LOUR 4BSP "AKING 0OWDER #UP 3UGAR #UP #RISCO OR ,ARD

$OZEN %GGS #UP 6ANILLA -ILK AS .EEDED 3ESAME 3EEDS

$IRECTIONS -IX DRY INGREDIENTS !DD LARD AND EGGS "EAT WITH YOUR HAND !DD VANILLA 4AKE A PIECE OF DOUGH AND ROLL INTO SESAME SEEDS v LONG AND AS WIDE AS YOUR lNGER BAKE AT $EGREES FOR MINUTES 3UBMITTED BY !UNT "USILACCI FROM -ILWAUKEE YEARS OLD

4(% #(/#/,!4% 34/2%

4HE #HOCOLATE 3TORE 7 TH 3TREET /VERLAND 0ARK +3

&AX 4HE #HOCOLATE 3TORE OFFERS &RENCH "ELIGAN AND 3WISS #HOCOLATE 7HITE DARK AND MILK CHOCOLATE ARE AVAILABLE IN CHIPS CHUNKS AND BLOCKS FOR COOKING AND CON FECTIONS 9OU CAN PURCHASE THEM BY THE POUND 4HE #HOCOLATE 3TORE IS A DIVISION OF -ID !MERICA 'OURMET +ANSAS #ITY S WHOLESALE SUPPLIER OF %UROPEAN PASTRY INGREDIENTS 7E ARE CONVENIENTLY LOCATED NEXT TO OUR WAREHOUSE AT TH "OND

BETWEEN 1UIVIRA AND .IEMAN 2OAD 7E RE OPEN -ONDAY THROUGH &RIDAY FROM A M TO P M

(AWAIIAN 6INTAGE #HOCOLATE "ROWNIES OZ (AWAIIAN 6INTAGE "ITTERSWEET #HOCOLATE #UPS 3IFTED !LL 0URPOSE &LOUR 4SP 3ALT %XTRA ,ARGE %GGS

4BSP 5NSALTED "UTTER 4SP "AKING 0OWDER #UP 4BSP 6ERY &INE 3UGAR #UP 7ALNUTS #OARSLEY #HOPPED

$IRECTIONS 4/ 02%0!2% 4(% 0!. 'REASE AND LINE AN INCH SQUARE BAKING PAN WITH WAX OR PARCHMENT PAPER 'REASE PAPER AND mOUR 0REHEAT OVEN TO DEGREES 4/ 02%0!2% 4(% "!44%2 -ELT THE CHOCOLATE AND BUTTER IN A MICROWAVE OVEN STIRRING EVERY SECONDS REMOVE FROM THE HEAT BEFORE FULLY MELTED AND CONTINUE TO STIR !LLOW THE CHOCOLATE TO COOL JUST UNTIL NO HOTTER THAN LUKEWARM )N A SMALL BOWL WHISK TOGETHER THE mOUR BAKING POWDER AND SALT 'RADUALLY ADD THE SUGAR EGGS AND THEN mOUR MIXTURE TO THE CHOCOLATE -IX WELL 3TIR IN NUTS 0OUR BATTER INTO THE PREPARED PAN AND BAKE TO MINUTES OR UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT ALMOST CLEAN 4HE BROWNIES SHOULD STILL BE SLIGHTLY MOIST IN THE CENTER 5NMOLD THE BROWNIES ON A mAT SURFACE 7HEN COOL CUT THE BROWNIES INTO INCH SQUARES 4O PRESERVE MOISTURE WRAP EACH BROWNIE IN PLASTIC WRAP 3UBMITTED BY *EN 'EIS

4(% 0)::! -!.

4HE 0IZZA -AN

0mUMM 2OAD ,ENEXA +ANSAS

(OURS -ON 4HURS A M P M &RIDAY A M P M 3ATURDAY P M TO P M 3UNDAY P M P M

4HE 0IZZA -AN n ,ENEXA S BEST KEPT SECRET ,OCATED BLOCK NORTH OF RD 3T ON 0mUMM SERVING A THIN CRUST #HICAGO STYLE PIZZA SINCE 7E ALSO HAVE SANDWICHES #HICAGO HOTDOGS )TALIAN BEEF )TALIAN SAUSAGE MEAT BALL 0OLISH SAUSAGE 2EUBEN ROAST BEEF LB BURGERS AND A FEW MORE 3TOP BY AND GIVE US A TRY

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)N 4HE 3AVOY 'RILL DINING ROOM OPENED AND TODAY IS THE OLDEST RESTAURANT IN +ANSAS #ITY WITH STAINED GLASS WINDOWS HIGH BEAMED CEILINGS LANTERNS THAT WERE ONCE GASLIGHTS AND AN ENORMOUS CARVED OAK BAR "OOTH .O KNOWN AS THE PRESIDENTS BOOTH HAS BEEN HOST TO 7ARREN (ARDING (ARRY 3 4RUMAN 'ERALD &ORD AND 2ONALD 2EAGAN 4HE ORIGINAL 'RILL 2OOM IS SURROUNDED BY 4HE 3AVOY -URALS

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$IRECTIONS 7HIP EGGS AND LB SUGAR TILL TWICE THE SIZE (EAT MILK VANILLA NUTMEG AND LB SUGARnDO NOT BOIL -IX TOGETHER SLOWLY 0UT IN BAKING CUPS 0UT CUPS IN WATER BATH AT DEGREES FOR HOUR AND MINUTES 7HEN lRM REMOVE FROM OVEN AND COOL FOR HOURS -AKES CUPS 3UBMITTED BY $ON ,EE

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&AMOUS 3TRAWBERRY 0IE LB 0OWDERED 3UGAR -IX CORN STARCH AND SUGAR AND SET ASIDE 7ILL BE ENOUGH FOR PIES

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