Segment 1: Rhubarb and mint in the Springtime.
For many chefs and farmers, the growing season and subsequent abundance of seasonal ingredients marks the beginning of spring in Kansas City. We hear about different uses for two of those ingredients that go beyond cocktails and pies.
- Nick Goellner, Chef and Owner of The Antler Room
Segment 2, beginning at 12:56 : Campo Lindo and farm-to-table cuisine.
Intern Celisa Calacal gives us an inside look at Camp Lindo farms. Following this, our critics team up to highlight their favorite farm-to-table dishes around Kansas City.
- Jenny Vergara, contributing editor, Feast Magazine
- Carlton Logan, KCfoodguys
- Mary Bloch, food blogger, Around the Block KC
Segment 3, beginning at 39:20 : New and noteworthy with our critics.
Our critics gives us the headlines of the Kansas City restaurant world. We’ll hear about relocations, new concepts, and the best spots to try this spring.