Citywide Picnic Celebration
When was the last time you packed a basket and headed outside to dine with the ants and the cicadas? On this Thursday's Central Standard, join us for a picnic. We’ll learn about a large-scale gingham blanket picnic blanket coming to the Nelson-Atkins Museumlawn this weekend, and get a picnic cocktail recipe from the mixologist behind Manifesto.
For the first half of the show, meet Alison Heryer, the artist behind the KC Picnic Project. She's involved the entire city in creating a 10,000 square foot picnic blanket made up of 5x5 ft squares to be used in a citywide picnic celebration on the Nelson-Atkins lawn this Sunday.
Then, in the second half of our show, Manifesto mixologist Ryan Maybeejoins us with a recipe for the perfect summer picnic cocktail. This month he's heading off to New Orleans to represent the entire Midwest in an exclusive cocktail competition. Then later this summer, he's bringing the ultimate cocktail events to KC with the Paris of the Plains Cocktail Festival.
This Sunday, July 15th on the Nelson-Atkins Museum Lawn from 12-4pm, you can see 400 of these squares staked together to create a large-scale gingham blanket for a citywide picnic celebration. They plan to have the entire blanket assembled by 2pm for your picnicking enjoyment. At 4pm all workshop participants who printed their own blankets will have the opportunity to take them home for their future picnic adventures. Picnic lunches will be available for purchase through the Nelson, or you can bring your own.
PARIS OF THE PLAINS COCKTAIL FESTIVAL:
Our guest Ryan Maybee is organizing a Greater KC Bartending Competition, graining national attention. The POP Fest includes a bartending competition as well as seminars, tastings, a high-end cocktail gala and dinners at restaurants around town. More info here.
SUMMER PICNIC PITCHER RECIPE:
From our guest Ryan Maybee
12oz London Dry Gin (Beefeater, Tanqueray, or even something like Hendrick’s will work)
5oz Fresh squeezed lemon juice
5oz simple syrup
1 small cucumber sliced up into 1 inch thick circles
4-6 sprigs of fresh basil
8-10 oz Sparkling Water
Combine the cucumber with the Gin the night before, and let steep. Add all remaining ingredients, stir well, and serve over ice.