CityLifestyle.com/Leawood
JULY 2020
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LIFESTYLE LETTER
JULY 2020 PUBLISHER
Jane Preuss | jane.preuss@lifestylepubs.com EDITOR
Angela Broockerd | angela.broockerd@lifestylepubs.com
Letter from the Editor SUMMER EATING AT MY HOME IS ALL ABOUT EATING FRESH, GRILLING OUT AND EASY MEALS. I love summer foods, and one of my favorite things about summer is the smell of the smoker slow cooking something my husband has prepared. I am an average cook. I tend to be a strict recipe-follower and although the dish will turn out as it is supposed to, I am not an experimenter and visionary cook that creates one-of-a-kind, exquisite dishes. My husband on the other hand is a master in the kitchen (and with the
ACCOUNT MANAGER
Janie Jones | janie.jones@lifestylepubs.com AD DESIGNER
Matthew Endersbe LAYOUT DESIGNER
Kelsey Proctor CONTRIBUTING WRITERS
Angela Broockerd, Riley Cowing, Lisa Moyer, Kasim Hardaway, Janine Klucknon, Rachel Murphy
smoker), and I often joke with him that I think he missed his calling as a professional
CONTRIBUTING PHOTOGRAPHERS
chef. He loves to make up new dishes, desserts, marinades and sauces and can make
Paul Versluis, Janie Jones
something amazing that is bursting with flavor out of what I would call “nothing to eat.” He doesn’t measure anything and knows how to add that perfect unusual ingredient that gives whatever he is creating that “wow” factor. It is a true gift. Not only is his food absolutely delicious, but the presentation is second to none. He decorates his dishes in various ways such as carving veggies to look like flowers or beautifully drizzled sauces (his art background comes in to play here), and many times I catch myself taking a photo of my plate before I eat it because it is a work of art. His newest obsession is gardening, and most days during his down time he can be found doting over his harvest. His talent with food is not wasted on my family, as we are all willing taste-testers and
CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore ART DIRECTOR Sara Minor
thoroughly enjoy every bite.
OPERATIONS DIRECTOR Janeane Thompson
Our July “taste of summer” issue is full of delicious recipes that we wanted to share with
REGIONAL SALES DIRECTOR Eric Williams
AD MANAGER Chad Jensen
you from various foodies around town. We hope you are enjoying a few of your favorite
WEB APPLICATIONS Michael O’Connell
summer hot spots and patios, taking some time to unwind and perhaps you will find a new go-to recipe in this month’s issue. Cheers!
Angela Broockerd, Editor Angela.Broockerd@LifestylePubs.com
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CityLifestyle.com/Leawood ON THE COVER Lauren Lane Culinarian PHOTOGRAPHY BY JANIE JONES 6
Leawood Lifestyle | July 2020
Proverbs 3:5-6 Leawood Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Leawood areas’ most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Leawood Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.
INSIDE THE ISSUE JULY 2020
FEATURES 10 Familiar Flavors Reimagined Cultivare, a new, fast casual salad and grain bowl concept to Johnson County
16 On the Bookshelf with Janine Klucknon Relax and unwind between the pages of a summer book list
20 Backyard Dinner Party Tips on how to host with ease
10 16
28 Pivot to Poet Pasquale Trozzolo Embraces His Next Stanza
20
28 DEPARTMENTS 6
Lifestyle Letter
10
Now Open
16
Page Turners
28 Inspired By 36 Open House 39 Realty Report 40 Culinary Creations
NOW OPEN
FAM ILIA R FLAVORS REI MAG I N ED
ARTICLE KASIM HARDAWAY | PHOTOGRAPHY PAUL VERSLUIS
CULTIVARE, A NEW, FAST CASUAL SALAD AND GRAIN BOWL CONCEPT, BRINGS AN ADVENTUROUS, HEALTH FORWARD MENU TO KANSAS CITY.
10
Leawood Lifestyle | July 2020
THE FIRST TIME KASIM HARDAWAY CONSIDERED OPENING A RESTAURANT WAS ABOUT A YEAR AND A HALF AGO, NAMED FOOD FOR JOYCE IN HONOR OF HIS GRANDMOTHER.
He describes Cultivare’s menu as health forward, but not health focused. “Whenever I was creating the menu, I didn’t want to be restrictive and say, ‘No, we’re not doing that
“I naively did not realize how much went into
because it’s not healthy or that’s too fattening,’” he
creating a restaurant, from operations to the
says. “I really wanted to create menu items that were
development of the menu to the marketing to
really well-balanced but also really flavorful and use
the accounting,” he says. “I soon realized that
fresh, locally grown produce where we can.”
I could not do that restaurant concept how I
He acknowledges that while a salad and grain
wanted it to be at the level of quality I wanted it
bowl concept is certainly not new to Kansas City,
to be at that time.”
Cultivare’s food offerings are adventurous.
Then, earlier this year, he was approached by the
“I think that it’ll be a very cool spot to go to for
Goebel family (who also own and operate Kansas
a really different salad, that’s not different to the
City’s Pie Fives) to collaborate on an idea for a new
point that it’s like, ‘Oh my god, this is so exotic, I
restaurant—now known as Cultivare.
don’t know what it is,’” he says, “but reimagining
“I was approached with a unique opportunity to join this concept at its first step,” Hardaway says.
flavors that already exist and putting those into salad form or putting those into grain bowl form.”
“There wasn’t a name, there wasn’t anything to
One of his favorite menu items is the everything
it. They just had this vision for a fast, casual grain
bagel salad, which was inspired by a recipe from
bowls and salad concept.”
food blogger Molly Yeh. He wanted to create a lighter
His love of food can be traced to some of his
version to fit Cultivare’s aesthetic which includes
earliest memories in the kitchen, making pies
house-made everything bagel seasoning, cream
and different dishes with his grandmother for
cheese and dill dressing topped with Meshuggah
Thanksgiving or Christmas, but it didn’t become
bagels transformed into croutons. In addition to the
part of his career until about four years ago when
set menu items, they plan to work with local chefs to
he started a recipe-based food blog.
create limited-time offerings, like a dressing or salad.
“I like to label myself ‘food-preneur,’” Hardaway
When asked what he loves about food, Hardaway
says. “This person that’s involved with all these
says it’s something that surpasses language, culture
food things, whether it be recipe development or
and connects people where other things can’t. “I just
marketing. But it definitely wasn’t my intention to
love the idea of curating a menu, curating a theme,
become this. I think it was just something where I
curating a space and then inviting people into that
was really passionate about food, and I was able to
environment—having them see the space, eat the
find a way to build that into my professional career.”
food, get all the vibes and creating an experience.”
CONTINUED >
CityLifestyle.com/Leawood
11
NOW OPEN (CONTINUED)
LAVENDER LEMONADE
CHAMPAGNE VINAIGRETTE
INGREDIENTS
INGREDIENTS
+ 1/2 cup dried culinary lavender flowers
+ 1/3 cup champagne vinegar
+ 1/2 cup agave
+ 2 teaspoons Dijon mustard
+ 1 cup lemon juice
+ 3 1/2 tablespoons lemon juice + 1 shallot
DIRECTIONS 1. Bring two cups of water to a boil and pour over lavender flowers, allow to steep for 20-25 minutes. 2. Strain liquid to remove lavender flowers. Pour liquid into a sauce pan and warm over low to medium heat.
+ 2 teaspoons agave + 1/4 teaspoon salt + 1/4 teaspoon pepper + 1/2 cup extra virgin olive oil (evoo) + 1/4 teaspoon red chili flakes
3. Add in agave and stir. Allow to sit for 3-5 minutes until agave has completely dissolved. Cool for 20-25 minutes. 4. Pour liquid into pitcher along with lemon juice, then add 5 cups of water. 5. Modify flavor by adding more of the lavender/ agave mixture to increase sweetness or more water to
DIRECTIONS 1. Add all ingredients to food processor or blender, excluding evoo. 2. As the added ingredients are processed slowly, add in evoo.
decrease sweetness. 6. Serve in glass with ice.
(If you don’t have a food processor or blender, finely chop the shallot and whisk all other ingredients, excluding olive
For extra pizazz, garnish with flowering lavender.
12
Leawood Lifestyle | July 2020
oil, by hand. Slowly add the olive oil and whisk vigorously.)
“I WAS REALLY PASSIONATE ABOUT FOOD, AND I WAS ABLE TO FIND A WAY TO BUILD THAT INTO MY PROFESSIONAL CAREER.”
PANZANELLA SALAD INGREDIENTS
2 teaspoons of garlic powder and a pinch of salt and pepper. Toss well, ensuring all pieces are well oiled and coated. 2. Place bread on a baking sheet lined
+ 2 pounds red tomatoes, cut into small wedges
with parchment paper. Bake for 15 minutes
+ 5 cups of ciabatta*, cubed
or until golden brown, stirring every 5 to 7
+ ½ cup mozzarella pearls
minutes. Allow to cool.
+ ½ cup red onion, thinly sliced
3. While bread is cooling, place toma-
+ ¼ cup roasted red pepper, sliced into strips
toes, red onion, roasted red pepper,
+ 1 tablespoon drained capers
capers and mozzarella pearls in a large
+ microgreens
bowl. Drizzle in desired amount of cham-
+ garlic powder
pagne vinaigrette and toss. Add in bread,
+ extra virgin olive oil (evoo)
then toss again.
+ black pepper
4. Transfer to a serving dish, then garnish
+ salt
with microgreens* and finish with a tea-
*ciabatta can be substituted with french
spoon of freshly cracked black pepper.
bread or any hard crust bread If you don’t have access to microgreens, DIRECTIONS 1. Preheat oven to 375 degrees. In a bowl, drizzle bread with ⅓ to ¼ cup of olive oil,
fresh parsley or basil is a great substitution. Slice selected herb into ribbons then sprinkle over salad. CityLifestyle.com/Leawood
13
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Leawood Lifestyle | July 2020
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16
I HAVE ALWAYS ENJOYED READING, BUT I WOULD NEVER HAVE CONSIDERED MYSELF AN AVID READER. After having my two kids, I found that reading became a way for me to unwind, expose myself to different cultures and take a break. In 2018 I was introduced to a corner of Instagram dubbed “Bookstagram.” After some pep talks from friends, I decided to start an account and see what happens. Now two years later, I’m at a place that I never envisioned when I posted my first very awkward picture of a stack of books. In 2019 I read 119 books, traveled to New York City for a book conference and have built genuine relationships with
WITH JANINE KLUCKNON
on the bookshelf
PAGE TURNERS
Leawood Lifestyle | July 2020
ARTICLE JANINE KLUCKNON | PHOTOGRAPHY JANIE JONES
»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»
authors, publishers and other bookstagrammers. My account has become a creative outlet where I try not to be too serious (which I hope is clear based on my Instagram handle— @DowntoGettheFictionOn) because let’s be real—I’m posting pictures of books! If you visit my page, you’ll find I tend to read a lot of contemporary fiction, thrillers and have even started to get a little sappy with contemporary romance. And I’m not afraid to share an unpopular opinion if a book doesn’t work for me. One thing I’ve learned is to try different genres. If you don’t typically love YA, maybe you’ve not found the right book, but don’t forget reading is supposed to be fun. All of the books I’m recommending, I’ve read and think are great additions to your summer reading lists.
YOUNG ADULT (YA) More Than Maybe by Erin Hahn (release date July 21, 2020) Luke co-hosts a podcast and is gifted musically but is in the shadow of his boisterous twin brother/co-host, Cullen, and his famous former punk rock father, Charles. Vada is a quirky music lover who works at the dive bar where the Greenly Twins record. Luke and Vada form a friendship that leaves them each secretly hoping for more. This is a charming story that’s bound to have you cheering for Luke and Vada. It’s te perfect book for music lovers, so get ready to add to your Spotify playlists.
NON-FICTION The Book of Rosy: A Mother's Story of Separation at the Border by Rosayra Pablo Cruz, Julie Schwietart Collazo The true story of two women entrenched in the fight at the U.S. border. Rosayra is a mother who braved the unrelenting and dangerous journey from Guatemala to keep her two sons alive. Instead of asylum, they are separated due to the zero-tolerance policy. Julie is a wife and mother in New York City who started a grassroots movement to help families separated at the border. This is an eye-opening story filled with grit and faith and is a wonderful reminder about the power we hold to stand up to injustices.
CONTEMPORARY FICTION Oona Out of Order by Margarita Montimore It’s 1982, and Oona is about to celebrate the new year by turning 19. Filled with excitement and love, she’s shocked when she wakes up in what should be 1983 as a 51-year-old living in 2015. Traveling through her life in two different ages, Oona experiences her life in a truly magical fashion. Easily one of my favorite books I’ve read in 2020, Oona Out of Order is a unique and captivating story that’s filled with depth and will leave you wanting more time with these characters.
CONTINUED >
CityLifestyle.com/Leawood
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“IN 2019 I READ 119 BOOKS, TRAVELED TO NEW YORK CITY FOR A BOOK CONFERENCE AND HAVE BUILT GENUINE RELATIONSHIPS WITH AUTHORS, PUBLISHERS AND OTHER BOOKSTAGRAMMERS.”
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Leawood Lifestyle | July 2020
»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»
PAGE TURNERS (CONTINUED)
LITERARY FICTION The Vanishing Half by Brit Bennett Twins, Desire and Stella, grew up inseparable. One evening they leave their small southern black community, and their lives change forever. Stella moves forward by passing as a white woman while constantly looking over her shoulder to outrun her past. Years later, Desire returns home, never forgetting the sister who moved on without her. This is a stunning, engrossing and unforgettable story about family, identity, and how the choices we make can shape future generations. An instant favorite that left me in awe and will stay with me for a long time!
HORROR The Southern Book Club’s Guide to Slaying Vampires by Grady Hendrix Patricia is an unfulfilled southern housewife in the 1990s whose excitement is her book club that has ditched classics in lieu of true crime. When a mysterious man moves across the street, Patricia strikes up an unlikely friendship with this dashing neighbor. However, as children go missing on the other side of town Patricia begins to question who he really is. This book is a page turner that’s both campy and gory with a touch of southern sass. If you loved 1990s horror movies, this is the book for you.
MYSTERY/THRILLER The Swap by Robyn Harding Freya is a charismatic beauty who leaves a sparkle on those around her. When Low and Jamie (who each have battled with feelings of isolation) meet Freya their lives suddenly begin to feel more fulfilled as they fall for her charms. Little do they know that a friendship with Freya will change their lives forever. Moody, provocative, and entertaining, this book hooked me from the first chapter. If you love a book with dark and flawed characters that will be hard to put down, you will love reading The Swap.
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D i n n e r Pa r t y HOSTING DINNER PARTIES IS A GREAT WAY TO BE GEN-
20
ARTICLE LAUREN LANE
EROUS WITH YOUR HOME AND SERVE OTHERS TOO.
PHOTOGRAPHY JANIE JONES
These 9 Tips are sure to help with Perfect Outdoor Entertaining.
Leawood Lifestyle | July 2020
1. Keep it Simple: When hosting an outdoor dinner party, it’s important to have a plan, but keep it simple. I like to make one or two dishes to serve to my guests, and I usually add a pre-made appetizer or dessert to decrease my time in the kitchen. Choose a couple of
have emptied the pitcher! Also, when your friends ask
your favorite dishes that can be prepared earlier in the
what they can bring, tell them wine. Wine is easy to
day. One idea is my Pesto Pasta, Cucumber Salad or
purchase, and you can never have too much wine.
Berry Crostata because these dishes can be made ahead of time. When my guests arrive, I can sit back
6. Use Cloth Napkins: I’m not picky about much, but
and relax because the bulk of cooking is done!
I do love cloth napkins when entertaining. Cloth napkins really aren’t all that fancy. They are fairly cheap,
2. Set the Scene: String some lights around your enter-
reusable, and make your table just a little more special.
taining space, buy a few lanterns or just light some candles. Candles are like magic: They make everything look
7. Take the Indoors Out: I love to bring a few of the
prettier! The lighting around your outdoor party will set a
indoor pillows, throws or even a couple pieces of fur-
very relaxing vibe, and everyone looks great in candlelight.
niture outdoors. It makes the party feel homey and oh so comfy!
3. Flowers: Flowers don’t need to be fussy. Herbs, Hostas, or greenery from your bushes are great to set
8. Don’t Let Cooking Flops Derail You: If you make
around your entertaining space. Or buy a couple of
your recipes ahead of time, you will have very few flops.
bunches of flowers from your grocery store, break up
But flops do happen! I once dropped an entire main
the bunches and place them all around in bottles or
course on the floor. Of course, I was bummed, but my
mason jars. So easy!
guests handled it remarkably well. Flops are NOT a
“ Cooking for others is giving and remember that Hospitality is Love in Action. Your friends will feel the love no matter what!” 4. Music is a Must: What’s a party without great
big deal if you have a backup plan! I always have my
music? Well, we all know that answer so have some
favorite Chinese Place and pizza place on speed dial. I
great tunes playing when your guests arrive. Check
promise that if a flop in the kitchen happens, you and
out Spotify or Pandora for a fun summer playlist or
your guests will still have a blast and will laugh about it
make your own!
for years to come!
5. Have Cocktails Ready when Guest Arrive: Whip
9. Keep it Simple: In case you forgot tip 1, keep it
up a big pitcher of a refreshing cocktail for your out-
simple! No matter what you do, do not go overboard
door get-together. One signature drink at a party is
and stress yourself out. Your guests will enjoy one big
really all you need. I have several Sangria recipes on my
bowl of pasta as much as they would with four different
site that are made in a large pitcher and can be made
dishes. Cooking for others is giving and remember that
the day before the party! The pitcher of Sangria filled
Hospitality is Love in Action. Your friends will feel the
with fresh fruit also doubles as décor until the guests
love no matter what! These simple recipes are beautifully colorful and always a crowd-pleaser.
CONTINUED >
CityLifestyle.com/Leawood
21
BACKYARD DINNER PARTY (CONTINUED)
CUCUMBER DILL SALAD
LAUREN'S TIPS:
INGREDIENTS:
refrigerator 30 minutes before serving
+ 2 English cucumbers, sliced ¼ inch thick on the bias
+ Make this pasta your own by adding any of the add-ins
+ 1 tablespoon kosher salt
listed above
+ ½ cup white vinegar
+ This is great for entertaining because you can make it early
+ 1/3 cup chopped fresh dill, plus more for garnish
in the day. Be sure to taste and re-season before serving.
+ I love serving this salad at room temperature. Pull out of
+ 2 tablespoons sugar + ½ teaspoon coarsely ground Pepper + 1 red onion, thinly sliced (optional) METHOD: Place cucumber slices in a colander over a plate.
GRILLED TUSCAN CHICKEN INGREDIENTS: + ¼ cup fresh lemon juice
Sprinkle with kosher salt and toss. Let stand for 15 min-
+ 1 teaspoon of lemon zest
utes, stirring once. Rinse cucumbers and drain well.
+ ¼ cup finely chopped fresh oregano
In a bowl, combine the white vinegar, dill, sugar, and
+ 3 cloves of garlic, minced
Pepper. Add cucumbers and onions if using, and toss to
+ ½ tablespoons kosher salt
coat. Cover and refrigerate for at least 15 minutes before
+ ½ teaspoons black pepper
serving. Garnish with extra dill if desired.
+ ⅓ cup olive oil (Cervasi preferred)
P E S T O PA S TA
+ 12 chicken legs, 8 thighs, or 6 chicken breast with skin and bones. + Lemon slices, optional for garnishing + Loaf of crusty bread
INGREDIENTS: + 1 pound any type pasta (Cervasi recommended) + 8-9 ounces of store-bought pesto, or homemade + 1/3 cup heavy cream + ½ cup freshly grated Parmesan cheese (Cervasi recommended) + Pinch of crushed red Pepper + Salt and Pepper to taste
METHOD: Whisk together lemon juice, lemon zest, oregano, garlic, 1/2 tablespoon salt, 1/2 teaspoon pepper, and olive oil. Discard any excess fat from chicken, pat dry, and season with well salt and pepper. Grill chicken as you normally would to an internal temperature of 165F or until the juices run clear. If the chicken starts to burn, move it to a cooler part of the grill.
Optional add-ins: blanched asparagus, frozen peas, olives,
Transfer the cooked chicken to bowl with lemon dressing
spinach, capers, cherry tomatoes, mushrooms, arugula, torn
and toss to coat, and then transfer to a large serving platter.
basil, toasted pine nuts, roasted chicken or grilled shrimp
Garnish with lemon slices and serve with the crusty bread.
METHOD:
LAUREN'S TIPS:
22
Bring a large pot of salted water (about 1 tablespoon
+ If you aren't able to grill, chicken can be roasted, skin
Kosher salt) to a boil and cook pasta to al dente. Transfer
sides up, in a 400°F oven. If skin isn't browning enough,
pasta to a large serving bowl.
broil for the last couple of minutes.
Pour pesto and heavy cream over the pasta and toss until
+ For crispier skin, lay the chicken on a sheet pan (uncov-
the pasta is lightly and evenly coated. Add Parmesan and
ered) and place it in the refrigerator overnight. This aids
red pepper flakes. Taste to see if additional salt is needed.
the skin drying for added crispiness.
Leawood Lifestyle | July 2020
CONTINUED >
For more tips follow me on Instagram @lauren_lane_culinarian
CityLifestyle.com/Leawood
23
BACKYARD DINNER PARTY (CONTINUED)
B E R RY C R O S TATA INGREDIENTS: + Refrigerated pie crust, softened and unrolled (Pillsbury recommended) FILLING: + 3-5 cups berries + 1 tablespoon cornstarch + 1 tablespoon minute tapioca + 1/4 cup granulated sugar EGG WASH: + 1 egg + 1 tablespoon water METHOD: Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Place the berries in a large mixing bowl. In a small bowl, whisk together cornstarch, minute tapioca and sugar. Pour mixture over the berries and toss to combine. Place a piece of parchment paper on a sheet pan and unroll the pie crust. Spoon the berry mixture over crust to within 2 inches of the edge. Fold edge of crust over filling, pleating crust as necessary. Be sure there are no cracks in the crust; use a little water on your finger to dab any cracks to seal them. In a small bowl, lightly beat egg with a tablespoon of water. Brush crust edge with egg mixture. Bake until filling is bubbling, and crust is golden brown, about 35-45 minutes. Carefully use the parchment paper to transfer the crostata to a wire rack and cool. Serve warm or at room temperature. LAUREN'S TIPS: + The minute tapioca and corn starch help the juices from running but don't worry if some of the juices run out. It's all delicious + The crostata can be baked up to 6 hours in advance. Serve warm or at room temperature + This is great served with a scoop of vanilla ice cream For more recipes and entertaining tips, follow @lauren_lane_culinarian and Lauren-Lane.com. 24
Leawood Lifestyle | July 2020
INSPIRED BY
FIFTY-THREE YEARS AGO, PASQUALE TROZZOLO OF LEAWOOD TOOK THE BIGGEST RISK OF HIS LIFE. He asked a 14-year-old girl named Joan who was out of his league to go steady. That girl is still out of his league, he says, but she’s been his wife for 47 years, the mother of their three children and grandmother of their nine grandkids. Taking that risk started a pattern in Trozzolo’s life. Today, at age 68, this successful local icon enjoys the pleasure of having few regrets in life. He quit a great job to start his own company. He became a race car driver. A college professor. A baker. And two years ago, a published poet. “I like risk. It’s the risks we don’t take that tend to haunt,” Trozzolo says. “My poem, ‘Contender,’ deals with that. I feel fortunate that my list of what’s done is much longer than what’s undone.” Though he jokes that he’s now living out every retirement cliché, Trozzolo is serious about writing poetry. And people who know him know to take him seriously. Just this year, he started submitting his poems, and he’s already seen seven published and is working on his book, Should I?, a collection of 40 poems. “It’s almost done, depending on the day,” he says and laughs. “I do hope to publish it though. I know it’s a long shot—my favorite kind.” As founder and executive chairman of Trozzolo Communications Group in Kansas City since 1989, Trozzolo has been recognized with numerous industry awards, including the 2017 American Advertising Federation’s Silver Medal Award for lifetime achievement as a “highly respected, tenured advertising leader and visionary.”
Pivot to Poet PASQUALE TROZZOLO EMBRACES HIS NEXT STANZA
ARTICLE LISA MOYER | PHOTOGRAPHY PAUL VERSLUIS
28
Leawood Lifestyle | July 2020
CONTINUED >
CityLifestyle.com/Leawood
29
INSPIRED BY (CONTINUED)
Today, Trozzolo Communications (which
He enrolled in online classes from Oxford
represents Boulevard Brewing Co., Children’s
University, sought out tutors, and studied
Mercy, Halls, and others) has 65 employees,
the masters, especially Emily Dickinson, his
including Trozzolo’s son, Angelo, who became
favorite classic poet and a fellow risktaker. He
CEO in 2014. Pasquale is proud that seven
disciplines himself to write daily, setting goals
family members work in the business and all
to ply his craft.
get along, with its robust family-style, no-bull
“Killing poems is harder than writing them,
communication, baked-in unconditional love,
but I find it must be done,” he says. “I’ve written
and professional expectations.
about 150 and kept about 60. My last written is
A son of first-generation Italian immigrants,
usually my favorite.”
Trozzolo’s parents were self-reliant owners of a
When Trozzolo semi-retired in 2017, his
grocery store, candy store and variety store in
reduced work schedule afforded him more time
Chicago. After graduating high school, Trozzolo
to write. Then with the pandemic lockdown and
came to KC (where his uncle lived) to attend
its contemplative mood and social void, he felt
Rockhurst College, majoring in political science.
even more incentive to take another risk—to
“My uncle Marion left Chicago for KC after
share his poems with the world.
WWII and grad school. His first job was teach-
“Before the pandemic I only shared my
ing economics at Rockhurst. Following that, he
poems with a handful of close friends,” he says.
started a plastics business where I worked in
“It’s challenging to let someone—anyone—read
the factory while attending college. Marion was
your poem. But when you see an emotional
a great influence on me and a world-class entre-
reaction by a reader, that’s the greatest reward.”
preneur. His accomplishments are memorialized
These days, Trozzolo acknowledges that his
in the Smithsonian and the Kansas City Museum.”
perspective has changed with age and expe-
With such family examples, Pasquale went
rience, but some things never do. “There’s an
on to start his own businesses, even becom-
old Italian proverb that says, ‘Tell me who you
ing a professor himself (teaching branding at
go with, and I’ll tell you who you are,’” he says.
KU) as well as a national race car driver with
“I believe that. I’ve been going steady with my
the Sports Car Club of America where he was
wife for 53 years. Our children are really nice
rookie of the year at age 43 and won two Mid-
people with really nice spouses, and all seem
America Championship titles.
well adjusted and really happy. Happy kids! Oh,
“My only regret in life is not becoming a race
and nine healthy grandkids all living in town.
car driver earlier because it’s an analogy for life,”
That’s what makes me most proud. That’s who I
he says, “it’s individual performance supported
go with, and that’s who I am.”
by a team, and most importantly, surrounded by competition. Nothing makes you go faster than
Visit Trozzolo.com for more information and to
great competition.”
check out Trozzolo’s PSA campaign to call on KC
Skills matter, he often says. Whether on
to do its part.
the racetrack, in the classroom, or the board-
30
room. It’s why he didn’t just assume he was a
(Portrait was published last month in 34th
poet. He acquired the skills to become one.
Parallel magazine.)
Leawood Lifestyle | July 2020
CONTINUED >
CityLifestyle.com/Leawood
31
INSPIRED BY (CONTINUED)
Portrait 10 a.m. and I can
About Why
Murder a gin and tonic.
I don’t like why
She started on me real early.
It’s so demanding
Red first, smearing, rubbing
And discouraging
Practically pouring it over me.
Why should why matter so much
Then scarcely without pause
When is so much better.
She started on the green.
Why is the question
GREEN!
When is the answer.
Yes a gin and tonic would be nice if she
Like when we kiss
could just get my mouth right
Not why we might
And the bottle and a lime — that’s what the
Like when we are born
green must be for.
Not why we die
Lime.
Like when we write
Look at those strokes of hers.
Not why we try.
Already it’s been a day.
She is on fire this morning.
How many years?
Before the Distance
How much paint will it take before she
Where did you go?
Gets over it?
It was winter
It was just that one time and it was
Before the distance.
ABSTRACT.
Why is a lonely spring already here?
It didn’t mean anything
Some may not miss you
it was abstract.
But me — I do.
Breathless. Wait, why am I naked? And FAT! I thought she LOVED me but now I see She’s still angry.
Winter’s end is
Contender
My favorite time.
Whose smile did I ignore?
Cool again.
What cry did I not hear?
Unpredictable
Whose hand did I not take?
Full of surprise.
What kiss did never tell?
False starts and wild blooms
What love did we not make?
All knuckle balls and chances.
How much is never known?
I want winter again.
What love we let escape?
Before the distance
What new could have been?
With a true winter’s end
What wonder could have flowed?
Without the distance.
Like a lost lover Resisting Warming and
Just the wonder and glory of a Good-natured fight. Where did you go winter? Where? 32
Leawood Lifestyle | July 2020
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CityLifestyle.com/Leawood 35
OPEN HOUSE SEVILLE HOME DELIVERS STUNNING MAKEOVERS TO FAMILY ROOMS, HOME OFFICES AND OUTDOOR SPACES
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ARTICLE LISA MOYER
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Sevillehome.com 36
Leawood Lifestyle | July 2020
“Now, perhaps more than ever, it's important to love where you live. Seville Home is honored to be your partner toward that beautiful end.� CityLifestyle.com/Leawood
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Leawood Lifestyle | July 2020
REALTY REPORT REALTY REPORT
NEIGHBORHOOD
LIST PRICE
L E AWO OD
SOLD PRICE %SOLD/LIST
DOM
BDRMS
BATHS
MISSION FARMS
$1,790,000
$1,740,000
97%
25
6
5.3
CHARLEMAGNE MANOR
$1,250,000
$1,250,000
100%
6
4
4.1
LEAWOOD
$1,265,000
$1,235,000
97%
8
5
4.1
HIGHLANDS RANCH
$1,100,000
$1,058,000
96%
104
5
5.2
HALLBROOK
$875,000
$823,950
94%
116
4
4.2
PATRICIAN WOODS
$750,000
$735,000
98%
128
5
4.2
LEAWOOD
$709,000
$700,000
98%
20
4
3.1
LONGWOOD FOREST
$650,000
$655,000
100%
1
4
3.1
MISSION PRAIRIE
$675,000
$650,000
96%
40
4
4
WILSHIRE PLACE
$650,000
$645,000
99%
1
5
4.1
Information compiled is from Heartland Multiple Listing Service (MLS) and includes properties listed and sold in the area from multiple brokers. STATISTICS from 5/1/2020 TO 5/31/2020. * DOM=Days on Market
CityLifestyle.com/Leawood 39
CULINARY CREATIONS ARTICLE RACHEL C. MURPHY | PHOTOGRAPHY ASHLEY ELWELL
NO
ONE
EXPECTS
THE
SPANISH
INQUISITION, ACCORDING TO MONTY PYTHON. No one expected a city-wide shutdown this year either. For bars and restaurants, this loss of income has been devastating. The Monarch Bar, located on the Country Club Plaza, was about to welcome their sister bar, Verdigris, to Park Place in Leawood when everything came to a screeching halt. Luckily, both bars were able to pivot to a to-go cocktail format in order to survive and keep their staff employed. So what do you do when you’re stuck at home instead of making the finest cocktails in the city? Mix a drink! Brock Schulte, bar manager of the Monarch, and Stephen Montez, general manager of Verdigris, have been kind enough to share the cocktails they have been mixing at home while they wait to wow their guests once more. And to keep it even simpler, they chose two different cocktails that showcase one outstanding spirit, The Real McCoy 12 Year Single Blended Premium Rum. Enjoy! Brock Schulte loves this iteration of the classic mojito, featured on the Monarch Bar’s Mojito Migration.
Off
the Clock THE MASTERS MIXOLOGISTS GIVE US A TASTE OF WHAT THEY'RE DRINKING AT HOME
40
Leawood Lifestyle | July 2020
Mojito
INGREDIENTS + 1.5 oz Real McCoy 12 yr rum + .75 oz fresh lime juice + .75 oz Mint Syrup
DIRECTIONS Whip shake all of the above with pebble ice, open strain into a collins glass. Top with 1.5 oz soda water and pack with more pebble ice. Garnish with 3-4 mint sprigs. Stephen Montez looks to the classic tiki pairing of rum and Velvet Falernum for a simple but tasty concoction perfect for sipping poolside.
CONTINUED >
CityLifestyle.com/Leawood
41
CULINARY CREATIONS (CONTINUED)
INGREDIENTS + 2 oz The Real McCoy 12yr Rum + .5 oz Taylor's Velvet Falernum + 1 lime coin
DIRECTIONS Combine liquids in your rocks glass with large ice cubes and stir until cold. Squeeze the lime coin over your cocktail to express the oils and a bit of juice. Drop into your glass and enjoy.
42
Leawood Lifestyle | July 2020
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