Food And Drink | KCUR

Food And Drink

The DLC / Flickr -- CC

Burgers are a classic KC menu item.

"As a steak town, Kansas City has always had a lot of good burgers, too," Charles Ferruzza told host Gina Kaufmann on KCUR's Central Standard.

Whether diners prefer a thin or thick patty — or something meatless — local menus have plenty of options.

Ferruzza, along with fellow Food Critics Mary Bloch and Jenny Vergara, searched out the best burgers in and around Kansas City.

Here are their recommendations:

Segment 1: The diner-style burger.

The news that Shake Shack is coming to Kansas City has sent people in a tizzy. We take a Shake Shack fan to Snack Shack in Downtown Overland Park. Then, a talk with Michael Corvino, a James Beard Award semifinalist, about the cheeseburger on his menu that's earning raves.

Ged-Carroll / Creative Commons-Flickr

It’s a standard practice in the confectionary industry: under-filling, or leaving empty space in, candy boxes.

And now a judge has ruled that a Columbia, Missouri, man’s claim that he was defrauded by the practice is just as empty.

On Friday, U.S. District Judge Nanette Laughrey tossed Robert Bratton’s class-action lawsuit, saying Bratton knew the boxes of Reese’s Pieces and Whoppers he purchased had a lot of "slack-filled" space.

Laura Ziegler / KCUR 89.3

OK, so we're not Hershey, Pennsylvania.

But Kansas City has a respectable history of candy-making. We all know about Russell Stover, but several other vintage candies are, or have been, made in the area, and there's no better time than Valentine's Day for making note of that legacy. 

Love them or hate them, these are confectionary standards that your great-grandparents might have bought (for a nickel).

Segment 1: Can our employers help us get more sleep?

We've heard that getting a good night's sleep makes everything better; it's good for our health, our cognition and our relationships. Sounds simple, right? But falling asleep (and staying asleep) can be hard. Tomorrow, the KC Chamber of Commerce is hosting a forum on sleep for the business community. We hear from people who are trying to make their work culture more compatible with good sleep habits.

Katherine Lim / Flickr -- CC

Breakfast: is it the most important meal of the day or the most tasty meal of the day? Whatever your thoughts, the breakfast scene is changing in Kansas City, offering more interesting options.

"I think people are going out more for breakfast," said KCUR Food Critic Mary Bloch. "I think part of the reason it's changing is because coffee is such a big thing now. And you have to have something to eat with your coffee."

On Friday's Central Standard, Bloch, along with Food Critic Bonjwing Lee, searched out the best breakfast spots in and around Kansas City.

Marco Verch / Google Images -- CC

From Twinkies to smoothies: If you grew up in Kansas City, you may remember the Wonder Hostess Thrift Shop Bakery on Troost. We visit Ruby Jean's Juicery, which has opened in that spot. Then, hear about some of the other new restaurants opening on Troost.

Plus: the Food Critics search out the best breakfast dishes in and around Kansas City.

Guests:

Micelle Tyrene Johnson / KCUR 89.3

For decades, the Wonder Hostess Thrift Shop Bakery was an institution at 30th and Troost in Midtown Kansas City. People in the neighborhood remember it from as far back as the 1970s, when it was a quick and cheap place to stop by for day-old bread and discounted baked goods.

It closed about six years ago, and a new player has taken over in that location. People can still buy food there, but it’s a far cry from the processed HoHos and Zingers they used to get from Hostess.

file photo / Kansas News Service

Lowering the Kansas sales tax on food is as popular as it is difficult in a state scrounging for every nickel to balance its budget.

On Thursday, supporters of a plan to cut taxes on groceries sounded off at the Kansas Statehouse with a plea to a Senate committee to advance a constitutional amendment that would reduce the rate.

Courtesy of Shang Tea

On the first floor of Crown Center in Kansas City sits Shang Tea, a tea shop where teabags are frowned upon and traditional dried leaves applauded.

public domain / Flickr -- Google Images

Chinese food in the United States has become as American as apple pie. Or crab Rangoon (which was probably invented here).

Since its earliest days in the U.S., when it arrived with immigrants who came for the Gold Rush, Chinese food has been maligned ... but ultimately embraced and changed into the quintessential Americanized version that's popular on menus all over the country.

public domain / Flickr -- Google Images

Hear the story behind Springfield-style cashew chicken: we talk to the chef whose father, inspired by the food of the Ozarks, invented the dish. Then, meet a local tea house owner who travels to China to select his tea leaves from a friend's farm.

Plus: our Food Critics search out the best Chinese food in and around Kansas City.

Guests:

Krokstrom Klubb & Market / Facebook

Culture. Refinement. Stylishness.

The hallmarks of sophistication – not to mention its cadre of classy synonyms – beckon this weekend from a variety of corners. The trick to appreciating them all? Keep an open mind to their attendant intricacies, some of which may challenge preconceived concepts of what it really means to be erudite.

So put on your thinking cap. OK, beanie, if you want. Sure, with a propellor on top, if that makes you happy, smarty. Thanks for getting in the sophisticated spirit!

Jill Wendholt Silva / KCUR 89.3

How does a chef know when an elm tree is well-done?

When he’s cooked it in a 200-degree oven long enough, the deeply grooved bark is cured — and there are no carpenter bees left.

At Jonathan Justus’ new restaurant Black Dirt, which opens on Friday at 5070 Main Street, diners can look up at an organic chandelier made from Missouri hackberry tree emanating from the stump of an old elm.

Foodista / Google Images -- CC

It's definitely soup and stew season. And there are plenty of both on local menus.

Whether you're in the mood for a hearty bowl of burnt end chili or a brothy pho, you can find something lovely and warm to ward off the frigid temps.

Of course, don't forget the bread (or savory doughnut) for soppin' and dippin'.

On Friday's Central Standard, KCUR's Food Critics searched out the best soups and stews in and around Kansas City.

Here are their recommendations:

Ivette Degollado / Flickr -- CC

A chef tells us about the "secret" off-menu cornbread at his restaurant, and we visit a local Ethiopian/Caribbean place to find out more about its braised oxtail dish. Then, the Food Critics search out the best soups and stews in and around Kansas City.

Guests:

naturalflow / Flickr -- CC

What makes a song a Kansas City song? We revisit the classic "standards" that once defined the KC sound. Plus: a local writer takes us on a tour of the nearby breweries, distilleries and vineyards on both sides of the state line.

Guests:

Daniel Chow / Flickr -- CC

It’s the time of year when you may need to feed a crowd — perhaps for holiday gatherings or for college bowl game-watching. And what better way than with pizza?

Shelby L. Bell / Google Images -- CC

It's the time of year when KC expats come home for the holidays. We take a look at the restaurant meals that they have to have during their visit, and a chat with a KC native whose New York barbeque restaurant has become a hangout for homesick Kansas Citians.

Plus: we say goodbye to Fun House Pizza in Raytown, which is closing after 53 years, and our Food Critics search out the best pizza in and around town.

Elle Moxley / KCUR 89.3

U.S. Secretary of Education Betsy DeVos’ stop at a tiny private school in Kansas City’s Waldo neighborhood earlier this year became a flashpoint in a national conversation about transgender rights.

The education department’s rollback of Obama-era protections for transgender students quickly overshadowed DeVos’ purported reasons for visiting Kansas City Academy – an innovative fine arts curriculum and farm-to-table culinary program.

Danie Alexander / KCUR 89.3

Before reaching for a bottle of red or white from California, Italy or France, you might think again about shopping a little more close-to-home. Today, Master Sommelier Doug Frost returns to give us the low-down on the award-winning local vino that deserves your attention, and which bottles are garnering attention from winemakers around the country.

Jules / Flickr -- CC

What's not to like about cheese? First of all, it's probably the one food item for which "ooey-gooey" was invented. (And if not, let's just say it was).

Whether you like it melted in a sandwich or by itself with a glass of wine or beer, cheese is having quite a moment in KC.

Cheese + Beer

Dec 8, 2017
Kitchen Life of a Navy Wife / Flickr -- CC

Forget wine and cheese ... now there's beer and cheese. A local cheese expert tells us about the best beer and cheese pairings. Plus: a visit to a classic KC restaurant that brought back its fondue nights from the 1970s, then the Food Critics search out the best cheese dishes in and around town.

Guests:

Kansas City Crafts And Drafts For The Holidays

Dec 8, 2017
Luke X. Martin / KCUR 89.3

When you think of holiday beverages, you probably imagine eggnog and spiced cider before you think of beer. Today, we hear from brewers and brew-enthusiasts from Bier StationKC Bier Co., and Crane Brewing who think that's a shame. Find out what seasonal concoctions they're cooking up, how they critique a beer and when "pastry stouts" take flavoring too far.

Luke X. Martin / KCUR 89.3

It's the holiday season once again, when many of us look to donate some time to a worthwhile cause. Today, we ask representatives of local non-profits what makes a great seasonal or year-round volunteer, and how you can have the most impact when you give back to the community. Then, learn about a debate that has been raging since the 1940s — what is the better winter holiday snack; the latke or the hamantash? It may sound like apples and oranges, but the Hanukkah potato pancake and the Purim stuffed cookie square off year after year to help debaters hone their craft.

Pages