It's not uncommon for Americans to work right through lunch, thoughtlessly scarfing down sustenance at a desk or--worse--in a car. But at its best, lunch can be a time to unwind and savor the moment, getting out in the city while nourishing body and soul. Some Kansas Citians are keeping the mid-day meal alive in all its glory. Hosted by Charles Ferruzza, KCUR's food critics lead a search for exquisite lunch experiences here in town.
On Friday's edition of Central Standard, food critics Charles Ferruzza, Gloria Gail, Chris Becicka and Emily Farris dished on the best spots in and around Kansas City for noodles of all shapes and sizes.
One might assume that with such well known craft beers available from brewers like Boulevard Brewing Company in Kansas City, Mo., and Free State Brewing Company in Lawrence, Kan., there would be little room for other competition. But, craft brewing is on the rise in Kansas City, with many new microbreweries opening in the past year.
On Thursday's Central Standard host Brian Ellison looks at what is behind the Kansas City craft brewing trend and what the future looks like for these entrepreneurial ventures.
On Friday's edition of Central Standard, Charles Ferruzza and Food Critics Mary Bloch, Chris Becicka and Emily Farris discuss some of Kansas City's newest restaurants. And then the food critics locate the best places for sausage in and around Kansas City, with the help of listeners. From kielbasa to bratwurst to chorizo, Kansas City has it covered.
In Kansas City days of old, enterprising bar owners would offer free food to workers heading home and craving a beer or whiskey. The food was usually very salty, encouraging the patrons to drink even more.
The term “happy hour” didn’t exist at this time, but the mix of food and drink has always been an intoxicating lure that nearly every restaurant offers.
On Friday’s Central Standard, Charles Ferruzza and fellow food critics Emily Farris, Mary Bloch, and Gloria Gale discuss the best happy hours in and around Kansas City.
You’ve heard the question a million times: What came first, the chicken or the egg? The answer is complicated when you pose it to Kansas City diners who might choose fried chicken over an omelet or eggs benedict over chicken noodle soup.
On Friday’s Central Standard, Charles Ferruzza and fellow food critics, Gloria Gale, Chris Becicka, and Emily Farris consider the possibilities that both the chicken and the egg bring to restaurant menus, from fried livers to egg soufflé – and everything in between.
As 2013 comes to a close, we raise a glass to Kansas City's dearly departed, and appreciate the best that came to be.
On Friday's Central Standard, Charles Ferruzza is joined by fellow food critics Emily Farris, Mary Bloch, and Chris Becicka to discuss their favorite meals and restaurants of 2013. They also chat about Kansas City's dearly departed restaurants that left us throughout the year.
Since the cattle rustling days of yore, steak has always been an important part of the culinary traditions of Kansas City. We even have a baseball team named The T-Bones. Whether it’s top sirloin, filet mignon, or a big bone-in ribeye, premium cuts matter a lot to this city. With so many varieties and types and restaurants to choose from, where should you go when you want both the sizzle and the steak?
People in Kansas City may not be too thrilled about it, but the pending sale of Boulevard Brewing company to Belgian beer maker Duvel Moortgat says a lot about how the American craft beer industry has grown up and gone global.
Kansas Citians are proud of lots of things, their barbeque, the Chiefs, Sporting Kansas City, even lately, the Royals, and most beer lovers in this town would add Boulevard Brewing to that list.
“I think Boulevard is, is one with Kansas City,” says Bob Ellis, standing in line for a Boulevard Tank 7, at the Bier Station, in Kansas City.
Many restaurants in Kansas City have signature dishes. Stroud’s is known for its fried chicken, Jess and Jim’s is famous for its steaks. But what about the dishes that complement the main course?
Some restaurants do wonders with the lesser-known side dishes: potatoes, vegetables, greens and rice. In fact, a well executed side dish can draw your attention to the entrée—complementing or contrasting the texture, sweetness or bitterness of other servings.
Thanksgiving means turkey, mashed potatoes, pumpkin pie… and all the carbs you could want. Although we’ve all got our tried and true favorites, you won’t ruffle too many feathers if you try a couple of new dishes this year.
The great thing about the Thanksgiving feast is that the table is groaning with wonderful comfort foods and lots and lots of leftovers.
The less appealing thing about Thanksgiving is that 48 hours after the holiday, you’re sick of cold turkey sandwiches and re-heated mashed potatoes and you’re ready for something else to eat.
On Friday’s Central Standard, Charles Ferruzza and fellow food critics, Emily Farris, Mary Bloch and Chris Becicka shared ideas for a post-holiday culinary detox, and took calls with listener suggestions. Below are their suggestions.
A rich, flavorful broth with hardy vegetables can go a long way to raising your spirits. And a hearty soup like a stew or a bowl of Vietnamese pho can actually serve as a meal. In the Depression, home cooks discovered starting a meal with soup took the edge off of hunger so they could serve a more modest entrée. But no matter how you serve soup, it ranks as one of the best dishes ever for surviving cold weather, providing comfortable relief for the common cold, and eating your vegetables.
Lawrence, Kan. is probably best-known to most of us as the home of the University of Kansas, but the beloved college town has also become a dining destination for Kansas City diners. Just 45 minutes outside of the heart of Kansas City, Lawrence boasts one of the best bakeries in the Midwest and at least a half dozen truly excellent restaurants. Charles Ferruzza and fellow food critics Mary Bloch, Emily Farris, and Sara Shepherd give you a crash course in Lawrence dining. Notebooks ready?
Over a decade ago, the National Restaurant Association issued a report stating that Italian, Mexican and Chinese cuisines had become so popular, they had moved beyond the ethnic food category and into the mainstream. But less familiar culinary traditions are making an increasingly greater impact on how we eat in America. In Kansas City, for example, there are more opportunities to sample the cuisine of the African continent than ever before, and that's just what Charles Ferruzza and fellow food critics Mary Bloch, Chris Becicka, and Emily Farris will do.
When you dine out you may have noticed that certain trends have been popping up lately. We're seeing noisier dining rooms, smaller portions, and desserts almost as expensive as the entrees. And whatever happened to salad bars, anyway?
As Midwest vineyards move in next door to longstanding fields of corn or soybeans, they don’t always make good neighbors. Occasionally, herbicides like 2,4-D drift beyond their target, and for nearby vineyards the results can be devastating.
2,4-D is a common herbicide used by farmers because it kills weeds but doesn’t kill their corn. Landscapers and golf courses use it on lawns and fairways. Highway crews often spray 2,4-D on road ditches.
You get home, you're dog tired, and the thought of looking for ingredients, digging through your fridge and combining them into a meal is just too much to bare. So you pick up a phone, but who you gonna call?
Charles Ferruzza and the food critics search for the best places that will deliver their meals right to your doorstep or allow you to simply take them directly from their kitchen.
For many years, Kansas City’s primary restaurant spots were downtown and the Country Club Plaza. But times have changed. And over the last 30 years, the destinations for good eating have expanded to include most of the outlying suburban cities – from Prairie Village to Lee’s Summit and Liberty to Martin City. Kansas City diners can hop in the car and travel anywhere in the metro to find unexpected culinary treasures.
Molecular mixology is a scientific approach to preparing cocktails that uses alcohol in unique ways.
These mixologists use chemistry to create cocktails with different tastes, textures and phases of matter. Arielle Johnson, a Ph.D candidate at UC Davis and a Flavor Chemist at Nordic Food Lab along with author Kevin Liu explained the science behind molecular mixology. And for those not as fluent in chemistry as Johnson and Liu, Scott Tipton of the Kill Devil Club in Kansas City created some drinks in studio to explain to the common bar goer.
Food is a social activity, and where there are people entertainment follows. On the Friday, June 14 the Central Standard food critics explore the best places to dine while catching a song, a game of trivia and more.
Here is a list of some of the restaurants talked about on the show:
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.
Our critics this week are Charles Feruzza, Grace Suh, Emily Farris, Chris Becicka and Gloria Gale.
In her book The Soul of Southern Cooking, Kathy Starr calls soul food "generous and earthy, like the people who created it. I'm not talking about small slivers of skinned chicken breasts surrounded by miniature carrots and radishes cut like roses. I'm talking about something to eat!" In Kansas City you'll never walk out hungry from one of this town's soul food restaurants or buffets. Classic southern cuisine like fried chicken, greens, macaroni and cheese, and peach cobbler are soul-soothing dishes. They may not be so good for your waistline, but they're nirvana for your spirit. Food Critic Charles Ferruzza, Emily Farris, Gloria Gale and Mary Bloch explore the best soul foodof the city.