![Slow Food Kansas City 2nd Annual Culinary Garage Sale]()
by Sharm | Sep 14, 2011 | Articles
A Benefit Sale
Saturday, September 17
8 AM – 3 PM
Round Hill Barn
8932 Maple Circle, Overland Park 66207
(Click Round Hill Barn for Map)
“Last year’s sale exceeded our wildest expectations. There were 50 people in line before the doors opened; there was a wonderful assortment of new and used kitchenware, people had fun and most of all we were able to give the proceeds to food related groups in Kansas City”, said Jasper Mirabile, President of Slow Food KC, “We have high expectations for this year’s sale.”
Come shop and enjoy Slow Food Blend Coffee from The Roasterie, pastries from Culinary Cornerstones and delicious BBQ sandwiches.
Everyone is encouraged to clean out their kitchen and dining room and donate any new or gently used kitchen items such as knives, china, glassware, cooking utensils, small appliances and table linens for the sale. Donations can be dropped off at the event venue prior to the sale.
Donation Drop-off at Round Hill Barn
Thursday, September 15, 1pm – 7pm
Friday, September 16, 9am – 5pm
Contact: Mariann Vandenberg
913-648-0858 Mariann@travels-with-taste.com
The designated beneficiaries for the 2011 event are Rosedale Healthy Kids Initiative and Culinary Cornerstones of Episcopal Community Services and Slow Food Kansas City.
The Rosedale Healthy Kids Initiative (HKI) is a community effort to reduce childhood obesity in the Rosedale neighborhood of Kansas City by promoting healthy, active lifestyles for all residents. Learn more at www.healthykidsinitiative.org
Culinary Cornerstones is a groundbreaking program that trains people for jobs in the food service industry. Culinary Cornerstones addresses root causes of hunger–unemployment and under-employment, for example–by providing necessary job skills and placement assistance. Learn more at www.episcopalcommunity.org/pages/culinary.html
Slow Food Kansas City, a local convivium (501c3), seeks to create dramatic and lasting change in the food system. We reconnect Americans with the people, traditions, plants, animals, fertile soils and waters that produce our food. We seek to inspire a transformation in food policy, production practices and market forces so that they ensure equity, sustainability and pleasure in the food we eat. Through the convivium’s fund raising efforts, we support other non-profit organizations with the expertise to accomplish these goals. www.slowfoodkc.org and www.slowfoodusa.org
by Sharm | Sep 14, 2011 | Articles
Greater Kansas City Chef’s Association Announces a Culinary Benefit to be held Tuesday, September 27, 2011 at Union Station.
The Kansas City Chapter of the ACF is hosting a Culinary Benefit to support their local chapter, the Johnson County Community College Culinary Program and Harvesters. The benefit, Best of Kansas City Chefs – Harvest for Harvesters, will be held on Tuesday, September 27th from 6:30 to 9:00 p.m. at Union Station.
Many of Kansas City’s best Chefs along with some local beverage suppliers will have scrumptious tasting booths for the enjoyment of guests. Enjoy a cook-off based off a mystery black box, along with live music, and a silent auction.
by Sharm | Sep 13, 2011 | Articles
This recipes is courtesy of Chef Renee Kelly of Renee Kelly’s at Caenen Castle.
Renee Kelly’s at Caenen Castle, is one of Kansas City’s most unique venues and is equipped to host any occasion or special event you may be planning. Renee Kelly’s is also open to the pubic on Sundays for brunch and Thursday evenings for “Thirsty Thursdays”. In addition Classically trained chef Renee Kelly offers cooking classes, catering, made to order meals and more. Read more about all Renee Kelly’s at Caenen Castle has to offer here.
Serves 6
Ingredients
2 ½ lbs. Jonathan, McIntosh, or Granny Smith Apples (must use tart apples)
peel & slice 1/4″ thick
5 lbs. Sweet potatoes sliced 1/8″ thick
1 Tbs. olive oil
Spice Layer Mixture
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1 tsp. sea salt
Topping Ingredients
½ C. honey
1 ½ C. chestnuts peeled and diced or (May use chestnut flour)
½ C. oats
¼ C. butter unsalted
Technique
Oil oven safe pan with olive oil
Layer apples, sweet potatoes, apples, sweet potatoes ending with sweet potatoes in top
Between each layer sprinkle with Cinnamon & Spice Mixture
Mix together Topping Ingredients
Sprinkle mixture evenly on top
Drizzle entire dish with honey
Cover & bake at 375º for 40 minutes
Uncover & bake an additional 5 to 7 minutes or until golden brown
by Sharm | Sep 13, 2011 | Articles
This recipes is courtesy of Chef Renee Kelly of Renee Kelly’s at Caenen Castle.
Renee Kelly’s at Caenen Castle, is one of Kansas City’s most unique venues and is equipped to host any occasion or special event you may be planning. Renee Kelly’s is also open to the pubic on Sundays for brunch and Thursday evenings for “Thirsty Thursdays”. In addition Classically trained chef Renee Kelly offers cooking classes, catering, made to order meals and more. Read more about all Renee Kelly’s at Caenen Castle has to offer here.
Serves 4
Ingredients
2 ½ lbs. squash (Kuri or hubbard is the best flavor) washed, de-seeded and quartered
1 Tbs. olive oil
1 ½ oz. yellow onion
4oz. turnip
2oz. parsnip
2 oz. carrot
½ lb. apples,Johnathan, McIntosh, or Granny Smith, peeled cored largely diced
6 C. vegetable or chicken stock
½ C. honey
Pinch turmeric
Pinch coriander
Pinch nutmeg
Sea Salt & Pepper to taste
2oz. chevre goat cheese
1each apple for garnish, leave peel on, thinly slice
Technique
Rub squash with olive oil, pinch of salt on each piece
Lay flesh side down on a sheet pan
Roast at 375º for 20 minutes
Turn over and roast for an additional 10 minutes or until soft
While squash is roasting, heat olive oil in a pot, add onions
Sweat until onions are translucent
Add turnip, parsnip, carrot, and apple
Add stock and bring to a simmer
When squash is finished remove meat from skins and drop into soup
Cook for an additional 10 minutes
Puree and strain
Place back into pot and add honey, stir until fully incorporated
Season with coriander, nutmeg, salt and pepper
Finish each serving with chevre and a slice of apple
by Sharm | Sep 13, 2011 | Articles
This recipes is courtesy of Chef Renee Kelly of Renee Kelly’s at Caenen Castle.
Renee Kelly’s at Caenen Castle, is one of Kansas City’s most unique venues and is equipped to host any occasion or special event you may be planning. Renee Kelly’s is also open to the pubic on Sundays for brunch and Thursday evenings for “Thirsty Thursdays”. In addition Classically trained chef Renee Kelly offers cooking classes, catering, made to order meals and more. Read more about all Renee Kelly’s at Caenen Castle has to offer here.
Serves 4
Ingredients
1lbs. squash, butternut, peeled and large Dice
4 Tbs. olive oil
2 Tbs. garlic- minced
2 each onions finely chopped
1 lbs. risotto rice (Arborio)
5 C. vegetable broth
1 Tbs. parsley
2 Tbs. oregano, chopped
½ tsp. salt- kosher
¼ tsp. pepper black
1 tsp. lemon zest
¾ C. coconut milk, or soy milk, or hemp milk
Technique
Heat the oven to 400°F
Toss the squash in 1 Tbs. Olive oil and Roast until soft about 35-45 minutes
Heat the rest of the oil in a pan, on medium heat
Add the garlic, and onions and sweat until tender, about 2 minutes
Add the rice and cook for 4 minutes, coating all the grains with the oil
Add 1/2 the Vegetable Broth and bring to a simmer, cover the rice
and cook for 10 minutes
Uncover the rice and add the remaining broth a little at a time stirring constantly this takes about 20 minutes.
Add the coconut milk after all the vegetable broth, stirring constantly.
Once the rice is aldente, add the parsley, oregano, fold in the roasted squash
and season with salt, pepper and lemon zest.
A Benefit Sale