In Kansas City it's expected that the weather will jump from snowy, to balmy, to sultry in a matter of weeks.
But now that we're firmly into spring, and summer is just around the corner, restaurants are opening their outdoor patios, decks, balconies, rooftops and sidewalk seating.
Many diners love the opportunity to dine al fresco, surrounded by the beauty of nature – or asphalt parking lots. Other Kansas City diners see outdoor dining as a nightmare of bugs, noise, cigarette smoke and gawking strangers.
Korea has been top of mind lately as the threat of conflict has been rising, but on this Central Standard Friday the food critics take a look at another explosive element of this country's culture: its cuisine. From famous dishes like kimchi and Bibimbap, we look at what makes up Korean food, and where you can find it in Kansas City.
Socializing and drinking go hand in hand, and across the United States the hobby of making your own beer and wine has grown in the last few decades. But when it comes to liquor, the law makes it much more difficult to home brew whiskey, vodka or rum as a hobby, and as a result there are very few local distilleries across the nation. We're joined by three special distilleries: Patrick Garcia the master distiller at Dark Horse Distillery in Lenexa, Kansas; Ralph Hayes the marketing director for Pinckney Bend distillery out of New Haven, Missouri; and Seth Fox president of High Plains in Atchison, Kansas
On Tuesday, April 16, Central Standard highlighted three distilleries: Dark Horse, Pinckney Bend, and High Plains.
In Lenexa, Kansas, a local, family-owned distillery is producing craft spirits in a micro-distillery. Dark Horse Distillery was established in 2010, and since 2011, the Garcia clan has been producing bourbon, whiskey, and vodka hand-crafted in small batches.