Food And Drink

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When it comes to food, everyone has a guilty pleasure.

According to KCUR Food Critic Jenny Vergara, it may be something that’s full of fat and calories. Or it could be a retro throwback (like spinach artichoke dip) or a childhood favorite.

It could also be something that you like but everyone else thinks is gross (who else mixed Hawaiian Punch and milk? Anyone?). Or maybe it's that one dish from a chain restaurant that you crave.

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Our reporter re-visits Foo's Fabulous Frozen Custard, where she worked during high school, then the Food Critics search out the best guilty pleasures on local menus.

Guests:

Hy-Vee has opened 115 Market Grille restaurants in its grocery stores, including this one in Columbia, Mo., in an effort to provide a more full-service food experience for its customers.
Kristofor Husted / Harvest Public Media

Imagine going to the grocery store for dinner, not to pick up a rotisserie chicken to take home, but to actually eat at the store. As online grocery shopping grows, many supermarkets are adding sit-down restaurants – and the trend is changing how food retail and food service work together.

A local college student talks about the contested future of DACA (Deferred Action for Childhood Arrivals)  and how it's shaping her life; an exhibit at the Kemper Museum raises questions about identity politics and art; the tacos of KCK.

Guests:

Suzanne Hogan / KCUR 89.3

Hungry kids need good food. Seems simple enough, right? Wrong. According to a Huffington Post article from February, school lunch programs are one of the most regulated nutritional programs. 

In this encore presentation, we'll get to know a few local "lunch ladies" and check in on school lunch programs in our area.

Guests:

In June, online retail giant Amazon announced its intent to buy Whole Foods Market for nearly $14 billion.
Marco Verch / Creative Commons

The online retail giant Amazon announced a deal in June that showed its latest ambition: to completely change how America gets its food.

The latest step toward that goal is a proposed merger with Whole Foods Market, worth nearly $14 billion. The deal recently passed a key hurdle after the U.S. Federal Trade Commission decided the sale  would not hamper competition or provide an unfair advantage.

Luke X. Martin / KCUR 89.3

Twenty years ago, there weren’t any Kansas wines sommelier Doug Frost would recommend.

He told the late Walt Bodine as much during an interview on KCUR – so Holy-Field Vineyard & Winery owner Michelle Meyer sent him a bottle made from Kansas grapes to try.

“Winemakers here in Kansas and Missouri have to be more clever than winemakers on the left coast,” says Frost as he sips a Valvin Muscat on the porch of Meyer’s winery in Basehor. “This wine is as friendly as can be. It’s like taking spring flowers, throwing them in the air, and they land in your glass.”

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We’ve been eating out of bowls for thousands of years.

However, the idea of serving meals in bowls has become trendy in the United States. And it's not for people who don't like their food to touch.

“I think the bowl trend comes out of an idea of more healthy, mindful eating,” Jenny Vergara told host Gina Kaufmann on KCUR’s Central Standard.

Bowl meals are also portable and convenient — and they’re also Instagrammable.

Luke X. Martin / KCUR 89.3

It's Friday and we're celebrating the end of the work week with a nice glass of wine and a live broadcast from Holy-Field Winery in Basehor, Kansas. Today, we speak with master sommelier Doug Frost and three vintners from Missouri and Kansas about what it takes to grow great grapes and make marvelous wine in the Midwest. It's not as easy as you might think!

The wine we sampled during the broadcast includes:

Quinn Dombrowski / Flickr -- CC

Filipino food in Kansas City, a visit to a local restaurant that specializes in poke bowls, then the Food Critics search out the best bowl dishes in and around KC.

Guests:

On the 10th anniversary of his eponymous restaurant, chef Michael Smith talks about embarking on a new concept: making his version of Tuscan cuisine. Then, a local filmmaker on his new documentary about the growing conflict between coffee plantation workers and elephants.

Guests:

Francis Bourgouin / Flickr -- CC

What sets a truly great happy hour apart?

Well, delicious food and drinks, for one. There’s also the vibe of the place.

“The social aspect of this cannot be discounted, even in the discounted world of happy hour,” Jenny Vergara told host Gina Kaufmann on KCUR’s Central Standard.

Plus, she added, it’s just good way to get to familiarize yourself with a new cuisine or try a restaurant that might normally be out of your price range.

Sam-H-A / Flickr -- CC

A visit to a trendy restaurant that makes "church basement coffee;" and a local bar owner shows us how to make frozen drinks without a blender. Then, the Food Critics search out the best happy hour specials in and around KC.

Guests:

Isabelle Hurbain-Palatin / Flickr -- CC

There once was a time when "sausage" meant links or patties served with pancakes.

Not anymore, especially in Kansas City. We’ve seen a lot more sausage variety over the past few years.

“I think it’s part of the butchery trend,” Jenny Vergara told host Gina Kaufmann on KCUR’s Central Standard. “We have more and more chefs who are opening great butcher shops. With this return to artisan do-it-yourself butchery, sausage is a really incredible way to use up all the pieces and parts.”

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A local chef tells us about the white barbecue sauce that he'll be serving at his new restaurant; a New York food writer discovered that Kansas City has the best cinnamon rolls; then the Food Critics search out the best sausages in and around town.

Guests:

Pauline Mak / Flickr -- CC

What’s the mark of a good bakery?

“You can taste when butter is used,” Food Critic Carlton Logan told host Gina Kaufmann on KCUR’s Central Standard. “You can tell when real ingredients are used. It has a very different taste compared to something you get in a supermarket.”

Logan, along with critics Charles Ferruzza and Jenny Vergara, searched out the best bakeries — and best baked goods — in and around Kansas City this year.

Here are their recommendations:

Lexi Churchill / KCUR 89.3

From hearty loaves of bread to sweets from around the world, local bakeries are doing interesting things.

We talk to a local bakery customer about his weekly order for a loaf of challah — and about the tradition and ritual around buying bread. We also visit a bakery that makes treats from around the Americas, then the Food Critics search out the best baked goods in and around Kansas City.

Guests:

Lexi Churchill / KCUR 89.3

There’s a relatively well-known corridor of Southwest Boulevard on Kansas City’s Westside — it’s a strip of Latin American restaurants and shops. Sandwiched in between a beauty salon and a late night Mexican eatery is a small bakery: Panaderia de las Americas.

In food circles, there have been a lot of questions about the idea of authenticity and appropriation. We explore the intersection of food, race and culture.

Guests:

Luke X. Martin / KCUR 89.3

Fourth of July is an especially big day for the grill. Steaks, sausages, and burgers are de rigueur, so we're trying something a little off the beaten path this time around. Today, Karen Adler and Judith Fertig, self-proclaimed BBQ queens, offer up some unique recipes, including veggie sliders with herbed cream cheese, grilled lemon whiskey sours and more!

What is Midwestern cuisine? Church fare, like Jello salad, or comfort food like mac n' cheese? A local chef and a Food Network chef who brings Midwestern fare to the masses join us to explore what it is and how that's changed. 

Plus, upon Bill Gilbert's recently passing, we look back at his legacy and the Gilbert/Robinson restaurant empire, which gave us Houlihan's, The Bristol, Plaza III, Fred P. Ott's, Annie's Santa Fe and more.

Guests:

Lara604 / Flickr -- CC

In this encore presentation: A visit to Nazareth Sweets, which is in a part of Lenexa that's becoming a "Middle Eastern strip," and a culinary instructor talks about a beloved Syrian dish that she grew up eating.

Then, the Food Critics search out the best Middle Eastern food in and around KC.

Guests:

Stacy Spensley / Flickr -- CC

Once, our idea of healthy eating revolved around the salad bowl.

But we’ve discovered that some salads can be deceptively unhealthy … and that there are other satisfying options on local menus.

On Friday’s Central Standard, KCUR's Food Critics explored what “healthy eating” really means.

“I believe there are so many personal definitions of what ‘healthy’ is,” Lisa Murphy told host Gina Kaufmann. “Every individual has to make their own choice and have their own personal philosophy.”

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What exactly is healthy food? Definitions can vary. On this show: a visit to T. Loft, then a local scientist says that salt has gotten a bad rap for years; many of us should eat more salt, not less.

We also look into the healthy restaurant trend, and our Food Critics and a dietitian search out the best healthy dishes in and around KC.

Guests:

Julie Denesha / KCUR 89.3FM

On a windswept hillside in Leavenworth County is a weather-worn wooden church that’s been there for nearly 150 years. For more than a century, Little Stranger Church was a place for worship and celebration   — until it wasn’t anymore. But now, some locals are trying to bring it back, and they have a powerful incentive: home-made pie.

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Summer grilling season is upon us. Over this Memorial Day weekend, we’ll be firing up the backyard grill, cold beverage in hand.

But what exactly is grilling? KCUR’s Food Critics defined it on Friday’s Central Standard.

“It’s over hot fire or coals,” Carlton Logan told host Gina Kaufmann.

“Grilling is not barbeque,” added Charles Ferruzza. “The main difference is the speed. Grilling can be pretty fast. Barbeque is a slow-cooker thing.”

Grilling In KC

May 26, 2017
Jen Chen / KCUR 89.3

To kick off the summer grilling season: a visit to a Brazilian steakhouse, where the meat goes from grill to table in under 15 minutes; how to grill non-meat items (romaine lettuce and eggs in the shell); then our Food Critics search out the best grilled dishes in and around Kansas City.

Guests:

Paul Sableman / Wikimedia Commons

On KCUR’s Central Standard, our Food Critics — Charles Ferruzza, Mary Bloch and Jenny Vergara — have been keeping an eye on the latest news from KC’s restaurant scene.

They shared some of the highlights from this past spring with host Gina Kaufmann:

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Summer's on the horizon. And as temperatures start to rise, our thoughts turn to the drinks and dishes that'll help keep us cool.

From an old-school shrimp cocktail to spring rolls — and, of course, don't forget ice cream and shaved ice — KCUR's Food Critics searched out the best iced and chilled dishes in Kansas City on Central Standard.

Here are their recommendations:

Mary Bloch, Around the Block:

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