Food And Drink | KCUR

Food And Drink

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.

Gage Skidmore / Wikimedia Commons file photo

December 1 means the countdown is on, and we're not talking about Christmas. With just two weeks left for open enrollment on the federal health care marketplace, our experts are back to help answer all your "how" questions. Then, a conversation about America's favorite meat.

mliu92 / Flickr - CC

Tummy troubles, belly burdens, gastrointestinal grievances — call them what you will, but no one likes having a stomachache. That goes double for children. Today, Drs. Natasha Burgert and Craig Friesen help us figure out when a soothing word is just what's needed to settle your youngster's upset stomach, or when it might be a harbinger of something more severe.

Atl10trader / Flickr-CC

A good Thanksgiving Day meal requires consideration, preparation and even preservation. Today, we hear food safety advice to help keep uneaten leftovers fresh and to learn warning signs of spoiled items. Then, a local congregation shares why they've made the decision to remove the phrase 'Country Club' from their name and learn about the history of the district the church was originally named after.

Guests:

Cpl. Samantha Braun / Office of Marine Corps Communication

Thanksgiving is practically upon us, marking the start of the holiday season. Today, we listen back to a conversation with Master Sommelier Doug Frost and others to get you prepared for winter partying with some great wine and drink pairing ideas. Then, we sit down with Vietnam veteran and poet John Musgrave.

ilaria / Flickr -- CC

Italian food. Those two words may bring up images of a pasta dish with red sauce, or perhaps a thick square of lasagna. Throw in a glass of wine, and you're set for a cold winter night.

Some local chefs are also putting a creative spin on the cuisine. From old-school favorites to some new takes, our food critics on KCUR’s Central Standard searched out the best Italian food in and around Kansas City.

Here are their recommendations:

alanagkelly / Flickr -- CC

Hear the story behind a classic Kansas City restaurant, then visit a new cafe that's located inside an antique mall. Plus: our Food Critics search out the best Italian food in and around KC, from beloved old-school favorites to interesting new takes on the cuisine.

Guests:

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:

Joy / Flickr -- CC

It’s a great time of year for pie.

Whether you’re celebrating the holidays with a traditional pumpkin pie, or warding off the chill with a hearty chicken pot pie, it’s amazing what can go under, over or between flaky, golden crusts.

On KCUR’s Central Standard, our Food Critics searched out the best pies — both sweet and savory — in and around Kansas City.

Here are their recommendations:

Mary Bloch, Around the Block:

Pumpkin + Pies

Oct 27, 2017
Ervins Strauhmanis / Flickr -- CC

Pumpkins are everywhere. They're being carved, painted and eaten by squirrels all over town. But what about cooking them? Two local chefs share their tips for savory pumpkin dishes.

Plus: a visit to Rye to learn more about pie crusts, then the Food Critics search out the best pies — both sweet and savory — in and around KC.

Guests:

Courtesy of the University of Missouri

There’s a genetic technology that scientists are eager to apply to food, touting its possibilities for things like mushrooms that don’t brown and pigs that are resistant to deadly diseases.

And food industry groups, still reeling from widespread protests against genetically engineered corn and soybeans (aka GMOs) that have made it difficult to get genetically engineered food to grocery store shelves, are looking to influence public opinion.

Aaron Leimkuehler

Restaurants come and go. On KCUR’s Central Standard, our Food Critics — Charles Ferruzza, Mary Bloch and Jenny Vergara — have kept up with the latest goings-on in our local dining scene from over the past several months.

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