Issuu

Leawood LeawoodLifestyle.com

OCTOBER 2018

â„¢

Fo o d

the issue

A HIGH TEMPERATURE

SHOULDN’T

HAVE YOU

SWEATING THE CLOCK.

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“IN PURSUIT OF UNPARALLELED DESTINATIONS”

Azamara Pursuit : Oct 19-26, 2019

MEDITERRANEAN MOSAIC VOYAGE: Soak up the sun and immerse yourself in the spirit of the Mediterranean during this week-long exploration of some of the world’s most incredible art, architecture, food, and history. Your voyage begins in Barcelona, home to numerous UNESCO World Heritage Sites including the venerable Sagrada Familia and the opulent Palau de la Musica Catalana. Explore the Gothic Quarter, savor tapas, and admire stunning cathedrals and churches, beautiful beaches, and fascinating museums.

Oct. 19

Barcelona

Oct. 23

Livorno (Florence & Pisa)

Oct. 20

Port-Vendres

Oct. 24

Livorno (Florence & Pisa)

Oct. 21

Toulon

Oct. 25

Portoferraio

Oct. 22

Monte-Carlo

Oct. 26

Civitavecchia (Rome)

Azamara Pursuit : Dec 8-21, 2019

TANGO, SALSA & SAMBA VOYAGE: Dust off your dancing shoes for this 13-night sailing to some of South America’s most exciting cities. The real highlight of this voyage is three days in Rio de Janeiro. Take in sweeping views of the city and soaring mountains beyond when you trek up to the towering Christ the Redeemer statue, and live it up with the locals at the world’s most famous stretch of sand—Copacabana Beach.

Dec. 8 Dec. 9 Dec. 10 Dec. 11 Dec. 12 Dec. 13 Dec. 14

Buenos Aires Montevideo At Sea At Sea Sao Paulo Paraty Buzios

Dec. 15 Dec. 16 Dec. 17 Dec. 18 Dec. 19 Dec. 20 Dec. 21

Rio De Janeiro Rio De Janeiro Rio De Janeiro At Sea At Sea Ounta Del Este Buenos Aires

OUR IMMERSIVE CITY STAYS packages offer curated travel experiences with a local flavor. Uncover the secret to making perfect, pillowy gnocchi outside Rome and experience centuries old gastronomical traditions along the canals of Venice. Discover the lost art of cigar rolling in Miami’s Little Havana and grab a bite in the heart of the Design District. Peruse market stalls full of fresh produce and Iberian ham in Barcelona. Or, dive into the emerging food culture of Singapore with a local food critic as your guide. Spend more time exploring before or after you set sail, with less worry. Because when you embark on an Azamara® City Stays cruise and stay package, everything from meals and accommodations to travel transfers are included.

There are plenty of ways to explore the world. But the best way to immerse yourself in all seven continents is from the comfort of a balcony on your boutique hotel at sea, where each stateroom is a private retreat of elegant style. Now, book a select voyage from September 1 to December 7, 2018, and treat yourself to a beautiful Club Veranda stateroom for the price of a Club Interior with our Double Upgrade offer.

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LIFESTYLE LETTER

OCTOBER 2018 PUBLISHER

Jane Preuss | jane.preuss@lifestylepubs.com MANAGING EDITOR

Angela Broockerd | angela.broockerd@lifestylepubs.com PHOTOGRAPHY DIRECTOR

Letter from the Editor FALL IS SYNONYMOUS WITH FOOD FOR ME. Once the air becomes crisp and sweater weather is upon us, my crockpot starts to work in overtime and baking accel-

Paul Versluis | paul.versluis@lifestylepubs.com ACCOUNT MANAGER

Frank Flores | frank.flores@lifestylepubs.com Gabe Thibault | gabe.thibault@lifestylepubs.com

erates by a thousand. Some of my favorite fall recipes are ones that have been passed

CONTRIBUTING WRITERS

down to me from my mother and grandmother. Food has a way of evoking memories,

Angela Broockerd, Natalie Fieleke,

as the very scent of my mom’s chili recipe cooking on the stovetop or apple crisp baking in the oven brings me right back to enjoying it at her table as a child.

Lisa Moyer, Rachel Murphy, Kimberly Stern CONTRIBUTING PHOTOGRAPHERS

Ben Pieper Photography, Travis Carroll,

Carving out time to sit down and share a meal with my family each night and talk about our day has always been such a high priority to me, as it is one time in the day when we can all be together and connect. In fact, many moments of spending time with friends and family involve gathering around a table, sharing food and drinks, and enjoying each other’s company. For our October food issue, we are featuring how some of our neighbors around the city connect with food in various ways. We also included lots of recipes for you to enjoy. I want to share a simple and favorite fall recipe of my own that is always a crowd favorite.

Anneka DeJong, Paul Versluis

CORPORATE TEAM CHIEF EXECUTIVE OFFICER CHIEF SALES OFFICER CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING ART DIRECTOR OPERATIONS DIRECTOR EDITORIAL MANAGER EDITORIAL AD MANAGER AD COORDINATORS

Happy fall!

GLAZED PUMPKIN BREAD

1 ½ c. Sugar

LAYOUT DESIGNERS

1 2/3 c. Flour 1 teaspoon Salt ¼ teaspoon Baking Powder 1 c. Pumpkin

Angela Broockerd, Editor

½ teaspoon Cinnamon ½ teaspoon Nutmeg

Angela.Broockerd@LifestylePubs.com

½ teaspoon Cloves ½ cup Oil

LAUNCH COORDINATOR PUBLISHER SUPPORT ACCOUNTANT APPLICATION ARCHITECT WEB DEVELOPERS

½ cup Water

Steven Schowengerdt Matthew Perry DeLand Shore Brad Broockerd Sara Minor Janeane Thompson Nicolette Martin Victoria Perry Kate Baxendale Chad Jensen Cyndi Harrington Alicia Huff Jessica Soetaert Cyndi King Dana Rudolph Emily Stout Hailey Stepanek Adella Wrisinger Carli DiMarco Melanie Carlisle Austin Park Michael O’Connell Harshith Potu Tejaswini Jagarlamudi

2 Eggs Sift together all dry ingredients, then add the rest of the ingredients, and mix well. Pour into greased loaf pan. Bake at 350 degrees for one hour. Pour glaze over the top immediately after it comes out of the oven. Glaze ½ cup Powdered Sugar

COVER PHOTOGRAPHY BY ANNEKA DEJONG, STYLED AND

½ teaspoon Vanilla

ART DIRECTION TRINA KAHL

½-1 Tablespoon Water Mix all together making a smooth glaze. Pour over bread. Wait 15-30 minutes before removing bread from pan.

Leawood Lifestyle | October 2018

LeawoodLifestyle.com

514 W 26th St., Kansas City, MO 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.

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FURNISHINGS

INSIDE THE ISSUE OCTOBER 2018

FEATURES 20 Jasper’s Applecello Cake Fall comfort foods

24 Food Truck Round-Up Food Trucks Offer Gourmet To-Go

30 Leawood Sisterchefs: Serve some heritage. Feel the love.

24 20

36 Kasim Hardaway Food that connects us to our past.

DEPARTMENTS 6

Lifestyle Letter

Good Times

Around Town

Artist’s palette

20 Culinary Creations 22 Hops & Vine 29 Realty Report 36 Food & wine 48 Lifestyle Calendar 50 Parting Thoughts

GOOD TIMES 1.

Truckin' It In The Park A Leawood food truck fest was held August 25th from 5-9 pm at Leawood City Park. The event featured live music by Cherry Bomb, as food trucks dished out customer favorites, and BRGR Kitchen + Bar served up adult beverages! Great weather and fun for all who participated.

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Leawood Lifestyle | October 2018

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ARTISTâ€™S PALETTE

stylish food

TRINA KAHL GIVES A BEHIND-THE-SCENES VIEW OF THE ART OF FOOD STYLING. PHOTOGRAPHY BEN PIEPER PHOTOGRAPHY

Leawood Lifestyle | October 2018

Photo by Travis Carroll

TELL US A LITTLE BIT ABOUT YOURSELF AND WHAT BROUGHT YOU TO KC. “I grew up in a little village on the west coast of Scotland. Despite Scotland’squestionable food reputation (no, I’ve never had a deepfried Mars Bar, and yes, Iactually do like haggis), I’ve always been surrounded by great food and people who love to cook.After attending culinary school in Glasgow and a few cooking gigs around Europe, Ifinished my degree in Calgary, Canada. I emigrated there, met my now husband, andthen we ended up in Kansas City through his career. It was supposed to be a two-yearstint..we’re now at 11 and counting. There’s a lot to love about this town, and we’rereally happy to call it home.” HOW DID YOU GET STARTED IN THE FOOD STYLING INDUSTRY? “I was visiting the set of a photoshoot and got chatting with the photographer. We talkedfood, my experience working in both the advertising agency world and the clientcommunications side, and she brought up the idea of testing my potential food stylingskills. Until then I didn’t realize it was a profession. We did one test shoot together andthat was it. Love at first attempt. It felt like I had landed exactly where I was supposed to be.” WHAT IS YOUR FAVORITE PART OF THE PROCESS OF STYLING FOOD? “There are so many parts of my job that I love, but if I had to pick a favorite, it’s thedays where we are given free reign on a product or recipe and allowed to make it whatwe want — when a client gives us their product and asks for 10 images. That’s it, really,no direction beyond that. I can create recipes, choose how to present it, and put it all into a story that they can start telling through whichever communication channels they choose. There is a ‘we.’ Some people think I do the whole thing single handedly, and while on occasion I do, the majority of my days are spent collaborating with photographers, art directors, clients and prop stylists.”

CONTINUED >

October 2018 | Leawood Lifestyle

ARTIST’S PALETTE

(CON TI N U ED)

ANY TIPS TO CREATE A BEAUTIFUL DISPLAY FOR US AMATEURS AT HOME? “Think about colors and textures of food. Think about cutting things in different ways.Where would the world be if we all cut onions the same way every time? Secondly, everyone should learn to chop. It’s a worthwhile skill to master that takes a little time and a sharp knife. You’ll look like a pro in no time. Lastly, give yourself some room around the plate rather than filling it to the edge. The art can be in the spaces.” IS IT TRUE THAT ALL THE FOOD IS FAKE ON A SET? “No, untrue. Most of it is real. It might be mostly raw, doused in Pam, glued together, stuffed with kitchen paper, propped with blocks and skewers and adjusted in Photoshop, but for the most part it is real food. I wouldn’t eat it though! The most common exceptions are ice cream and ice cubes. I still like to use realwhenever I can, but sometimes it’s just easier not to. It can melt so fast that it just makes the shot harder than it needs to be. There are different concoctions to make fake ice-cream. My favorite is tubs of cakefrosting, powdered sugar, and corn syrup. My dog ate it once. That wasn’t pleasant.” HOW DO YOU GET TO BE A FOOD STYLIST? “Well, in my opinion, it’s a bit of an odd mix of skills. You have to know how to cook andhow food can react. You have to be able to manage the logistics of a kitchen. You haveto problem solve quickly if things aren’t how they should be or how someone else thinksthey should be. A food photoshoot can be an expensive project and for the most part,the weight of the outcome is on your shoulders. No pressure! There is a huge part of itthat is art. I think it’s a bit like a canvas. You can give people the same brushes andpaints, and they’ll all come up with something different. Same with food, and that’s thepart I love the most. Food as art. Delicious, a bit different, but approachable and fresh.”

To learn more about Trina (or to hear more about her dog and ice-cream story) visit: www.trinakahl.com facebook.com/foodstylist.trinakahl instagram.com/trinakahl pinterest.com/trinakahl

Leawood Lifestyle | October 2018

Photo by Travis Carroll

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Leawood Lifestyle | October 2018

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CULINARY CREATIONS

Jasper's Applecello Cake

PHOTOGRAPHY PAUL VERSLUIS

Leawood Lifestyle | October 2018

JASPER’S APPLECELLO CAKE INGREDIENTS + 1 box yellow cake mix + 1 box instant vanilla pudding + ½ cup corn oil + ¼ cup water + ¾ cup Applecello Liqueur (see recipe below) + 4 eggs plus 1 egg yolk + For garnish: Powdered sugar and 15 minced fresh mint leaves METHOD Preheat oven to 325 degrees. Mix all ingredients and bake in a well-greased Bundt pan for one hour. Poke a few holes in the top of the cake with a toothpick as soon as you pull it from the oven, then pour Applecello Glaze over cake. Once the cake has cooled, sift powdered sugar on top and sprinkle with fresh mint.

APPLECELLO LIQUEUR Makes about 1 gallon INGREDIENTS + 1 gallon apple cider

Chef Jasper shares his famous Applecello Cake recipe … a great fall treat using Louisburg Apple Cider, one of Kansas City’s best-known fall treats.

+ 1 package mulling spices + 1 cup sugar + 1 liter vodka METHOD Bring cider, mulling spices and sugar to a boil. Reduce heat and simmer 15 minutes. Add vodka and remove from heat. Cool. Place in mason jars and let sit one week in refrigerator. Strain mulling spices before serving.

APPLECELLO GLAZE INGREDIENTS + ¾ cup brown sugar + ¾ cup butter + ½ cup Applecello Liqueur METHOD Place all ingredients in a saucepan, bring to a boil and stir until smooth and shiny—just a minute or so. Pour over Applecello Cake. October 2018 | Leawood Lifestyle

HOPS & VINE

SPOOK TAILS DO THE MONSTER MASH WITH THESE FALL-FOCUSED COCKTAILS PERFECT FOR HALLOWEEN FESTIVITIES PHOTOGRAPHY NICOLETTE MARTIN

Leawood Lifestyle | October 2018

CANDY CORN BOURBON

TOASTED MALLOW

+ 2 ounces bourbon (Bulleit)

Combine all ingredients in a

+ 1.5 ounces vodka (Tito’s)

Combine all ingredients except for

+ 1/2 ounce brown sugar

shaker tin. Muddle the candy

+ 1.5 ounces Godiva

the graham crackers and marsh-

chocolate liqueur

mallows in a shaker tin. Add ice

& cinnamon syrup

corns inside the shaker tin, add

+ 2 dashes of orange bitters

ice and shake vigorously until

+ 1/2 ounce Frangelico liqueur

and shake vigorously until suffi-

+ 5 candy corns

sufficiently chilled and blend-

+ Graham crackers

ciently chilled and blended. Crush

ed. Strain through a fine mesh

+ Marshmallows

graham crackers in a plastic bag

strainer in an old fashioned glass

to make a fine powder. Coat half of

over a large ice cube. Garnish

a martini glass with your crushed

with a piece of candy corn on top

graham crackers and strain your

of the ice cube and enjoy!

cocktail into the coated martini glass. Layer the top of the drink with marshmallows and toast

Cocktails crafted by Sam Lage, beverage

with a crème brûlée torch. Enjoy!

director for 39 Bevco. 39Bevco.com October 2018 | Leawood Lifestyle

F O O D

T R U C K FOOD TRUCKS OFFER GOURMET TO-GO

R O UNDUP

TAKE THE PASSION OF A CHEF. Add an extra dash of ingenuity. Incorporate carefully sourced high-quality ingredients. Stir together in a tight space. Then take it all out on the road. The result? Food truck fare that surprises and delights our taste buds.

ARTICLE NATALIE FIELEKE

Leawood Lifestyle | October 2018

SEVEN SWANS CREPERIE

Seven Swans owner Kate Bryan says her ultimate dream and goal has been to create a space of belonging and lingering around simple, delicious crepes. “Food at its core is a connector – a connector to the earth, to a city, to each other and to our bodies,” Bryan says. “Some of my most marking moments have been with a crepe in-hand connecting to people and places in a unique way that made somewhere unfamiliar feel like home.” WHAT INSPIRES YOUR MENU? “It’s highly influenced by the flavors of home, things that are familiar, comforting and nourishing. Our name, menu, and trailer aesthetic are all highly influenced by the time I’ve spent in both Russia and France.” WHAT’S YOUR FAVORITE LOCATION AND WHY? “My favorite location is 38th and Gillham in Hyde Park. I used to drive by it daily and think to myself, ‘How amazing would it be to just pull into the park and have the whole neighborhood come hang out and eat crepes together on a Sunday morning?’ Now I can still hardly believe that silly little daydream is a weekly reality. It’s become a Sunday ritual for so many people and is probably the single most gratifying experience of this adventure thus far.” WHAT'S YOUR MOST POPULAR MENU ITEM? “The KC Classic is a traditional ham and swiss crepe but with a local twist. I use Local Pig applewood smoked ham and Jarlsberg cheese and top it with arugula, chives and a whole-grain mustard. It’s a timeless combo that consistently hits the spot.” HOW ABOUT A UNIQUE OR SIGNATURE MENU ITEM? “While I have all kinds of unique seasonal crepes that rotate nearly weekly, The Clean would be my most unique item always on the menu. It’s a homemade lavender lemon curd topped with whipped cream, blueberries and a candied lemon wedge.” WHAT'S NEXT FOR YOU AS A BUSINESS? “The ultimate dream is to hunker down in a little brick and mortar spot. Pre-trailer that was always the plan, but I decided to start smaller and build. After surviving a full Kansas City summer in a little metal trailer, I am planning towards a brick and mortar in the near future!”

CONTINUED >

October 2018 | Leawood Lifestyle

FOOD TRUCK ROUNDUP

(CON TI N U ED)

ASH AND BLEU CHEESE CO. Owner Bethany Harris serves up gourmet grilled cheese sandwiches from her food truck built inside a renovated 1969 Shasta camper. Local artisan bread from Ibis Bakery and cheeses from small farmstead creameries throughout the midwest are Ash and Bleu staples. The menu relies heavily on artisanal cheeses and is inspired by the weather, seasonal produce, personal food memories, and customer requests. In addition to grilled cheeses, Ash and Bleu offers cheese plates, cheese by the piece or the pound, mac-n-cheese, and the occasional soup for a grilled cheese accompaniment. WHAT’S YOUR FAVORITE LOCATION AND WHY? “I grew up in the country, so anytime we get the chance to do something outside the city, we always enjoy ourselves. We did a summer wedding in Weston Bend State Park that was a lot of fun!” WHAT'S YOUR MOST POPULAR MENU ITEM? “Hands down, our Plain Jane Grilled Cheese is our most popular menu item. It features white cheddar from Hemme Brothers Creamery in Sweet Springs, Missouri, fresh mozzarella, and seared Hemme Brothers cheese curds on Ibis sourdough bread. If it’s tomato season, we'll throw some slices on for a nice acidic punch.” WHAT’S YOUR MOST UNIQUE MENU ITEM? “Our seasonal grilled cheeses are always a hit. During the summer, it was the fresh peach and goat cheese grilled cheese. We used fresh chévre from Baetje farms in Bloomington, Missouri, fresh peaches, and sweet bacon-onion jam all on Ibis sourdough.” WHAT’S NEXT FOR YOU AS A BUSINESS? “I'm having a baby in December, so that's going to take up most of my off-season! After that, who knows? When I started the business last year, I never imagined it taking off like it did, so the future is a complete mystery to me.” 26

Leawood Lifestyle | October 2018

BEAUTY OF THE BISTRO Sidney Fish, owner of Beauty of the Bistro food truck and catering, says her team strives to make every entrée on the menu a bit unique. Her goal is to leave an impression, so when someone sees the truck going down the highway, they say, “There’s the truck that serves the best _______.” “We love it when our customers venture outside their comfort zone,” Fish says. “The science of creating a menu item that balances savory, sweet and spicy is always the goal.” WHAT’S YOUR FAVORITE LOCATION? “We have a very loyal following in Stilwell, Kansas. We’ve been parking on the corner of 199th and Metcalf for seven years. We greet our customers by name, and we know what their favorite entrees are.” WHAT'S YOUR MOST POPULAR MENU ITEM? “I think it is a tie between our Boom Boom Tacos and our Aubry Roadhouse Burger. For our tacos, we smoke pork over applewood and serve them with broccoli slaw. We make all of our sauces in-house, so the slaw dressing, salsa and jalapeno aioli blend perfectly with the pork. The Aubry Roadhouse Burger is grilled on our flat top, seasoned, and topped with muenster cheese, our housemade bacon jam, garlic mayo and arugula, then served on a brioche bun, made by Farm to Market Bread Co.” WHAT’S YOUR MOST UNIQUE ITEM? Our goal is to make every item really unique, but I’d say it might be our Crawfish Mac and Cheese. We start with a dish of macaroni and cheese. Then we top it with crawfish, green onions and corn that’s been sautéed in butter and Cajun seasoning. WHAT’S NEXT FOR YOU AS A BUSINESS? “We’re catering more weddings each year, continuing to build our clientele for private events, and attending a few festivals throughout the year. We’ve become close to many customers who invite us back each year to celebrate birthdays, anniversaries and graduations.” CONTINUED >

October 2018 | Leawood Lifestyle

FOOD TRUCK ROUNDUP

(CON TI N U ED)

JAZZY B’S BBQ

Brandon Simpson, owner of Jazzy B’s BBQ, is all about

putting a twist on traditional barbecue. He likens his fare to the collection of musicians and instruments riffing together in a jazz band. “They all bring a little something special, and when they get together, they create beautiful music,” Simpson says. “I combine different culinary perspectives and fuse ingredients to result in a beautiful barbecue experience.” WHAT INSPIRES YOUR MENU? “The element of surprise – combining things that most folks wouldn’t think would work. Some examples from our menu are smoke-fried chicken wings, armadillo eggs, bris-

ket tacos and a Reuben roll. Everything we serve is made from scratch from the sauces to the rubs. The only thing I don’t make is ketchup.” HOW DID YOUR FOOD TRUCK EVOLVE INTO A RESTAURANT? “My ultimate goal was to have a restaurant. First, I had to take the baby steps with a food truck. After five years of trucking, we had enough of a following to take that leap of faith. We were doing more and more private events, and a lot of our fans wanted us to open up a place so they could get their fix.” HOW DID YOU DEVELOP YOUR MENU FOR EACH VENUE? “The food truck was trial and error, seeing what people gravitate towards. You have some things that sell out and intrigue people more than others. We just keep trying different things. On the truck, I used to have at least six new menu items every year. I took what sold the most, and I kept that. That evolved into the menu for the restaurant. It wasn’t me picking what I liked — it was market research with the food truck.” WHAT'S YOUR MOST POPULAR MENU ITEM? “On the truck, it’s the brisket tacos, which is a six-inch corn tortilla with cheese, brisket, coleslaw and barbecue sauce. In the restaurant, crab balls are most popular, which is a smaller version of a crab cake topped with wasabi aioli and our burnt ends.” WHAT'S NEXT FOR YOU AS A BUSINESS? “To open another restaurant!” 28

Leawood Lifestyle | October 2018

REALTY REPORT NEIGHBORHOOD

REALTY REPORT

LEAWOOD

ORIGINAL PRICE

SOLD PRICE

%SOLD/ORIG

DOM

BDRMS

BATHS

PAVILLIONS

$1,799,950

$1,735,000

96%

6.1

OTHER

$1,600,000

$1,530,000

95%

5.2

GLENABBEY OF LEAWOOD

$1,470,000

$1,400,000

95%

122

5.0

WELCREEK ESTATES

$1,450,000

$1,380,000

95%

4.2

LEAWOOD

$1,350,000

$1,355,000

100%

4.1

HALLBROOK

$1,425,000

$1,300,000

91%

5.2

HIGHLANDS CREEK

$1,350,000

$1,275,000

94%

HALLBROOK

$1,295,000

$1,160,000

89%

283

WILSHIRE PLACE

$1,100,000

$1,051,000

95%

5.1

BRIDGEWOOD

$1,075,000

$1,025,000

95%

5.1

HALLBROOK

$899,000

$874,000,00

97%

5.2

LEAWOOD

$849,950

$838,000

98%

3.1

Information compiled is from Heartland Multiple Listing Service (MLS) and includes properties listed and sold in the area from multiple brokers. Statistics from 8/1/2018 to 8/31/2018. DOM=Days on Market

October 2018 | Leawood Lifestyle

ARTICLE LISA MOYER | PHOTOGRAPHY PAUL VERSLUIS

SISTERCHEFS: SERVE SOME HERITAGE. FEEL THE LOVE.

Leawood Lifestyle | October 2018

SISTERS OLGA AND CAROLINA BELMONTE HAVE A 12-YEAR AGE GAP, BUT THE SEPARATION MELTS AWAY WHEN THEY GET TOGETHER TO COOK. These Leawood kitchen masters have been serving up Spanish culinary creations to their families and friends for years, and sometimes their guests have no words. “At a dinner party once my guests just started clapping,” Olga says. “When someone likes your food, you can tell on their face and in their attitude. Everything seems better after a good meal.” Olga’s and Carolina’s great grandfather came to the U.S. from Spain in the late 1800s, and their family has been “coming and going ever since.” “Our parents came in the 1960s,” Olga says. “I came as a baby, and Carol was born here 12 years later in Indiana. Our mother would cook every day. Although she mainly cooked Spanish meals, she soon adopted American recipes as well.” Olga says that it wasn’t until Carolina moved to KC seven years ago that they were able to start cooking together: “I love how cooking together takes us back to our roots and mom’s kitchen.” With four children between them, these sisters believe in the importance of the family table – a fixture that in Spain brings families together several times a day, usually with a glass of wine. “Spain has some of the best weather in Europe and so much coastline that they have great fish, fruits and vegetables. Some recipes can be very old and have been passed down for decades and in some cases centuries. For example, during the Roman Empire the delicacy of that time was a sauce made in Spain out of fish and their intestines called “garum,” and the Roman elite had it in their meals.” Olga says that one of her favorite Spanish dishes is tapas or small plates for sharing: “It’s an important way to bring people together and a simple way to try and eat different things in one meal.” Olga and Carolina believe that food unites people and creates memories. “Pass on your recipes by cooking with your kids,” they implore. “Ignite a little curiosity towards trying new food – we suggest from Spain and preferably in Spain to get the whole experience. Trying food from other countries gives you ideas and expands your palate. It inspires you to travel and share your experiences through food.” Olga says that her family started a new tradition at Christmas in which every family member prepares a secret recipe for the day: “Later, we all eat them and give our opinions. It gets intense!”

CONTINUED >

October 2018 | Leawood Lifestyle

SISTERCHEFS

(CON TI N U ED)

Olga’s specialty is paella, which she will be incorporating into the menu of her new catering company, AliOli, that will feature her Spanish and European cuisine. On the home front, Olga’s cooking is what she describes as mainly “comfort food,” with most of her recipes in her head. “My kids have been bugging me for years to write my recipes down,” Olga says. “Good thing my kids cook with me, so hopefully they've been learning.”

aliolicatering@gmail.com.

Olga and Carolina believe the key to great cooking is to buy the best basic ingredients and then keep it simple. Olga says she loves having dinner parties and getting invited to them, too. “I sometimes try new recipes on my guests,” Olga says. “That's usually a no-no, but I do warn them ahead!” Olga adds that she believes cooking meets a heartfelt need in the lives of others and quotes her brother-in-law who told her that he feels like crying for joy after a particularly delicious and memorable meal. “Food absolutely feeds the soul,” Olga says. “It creates and later brings back memories. We can’t live without food. It feeds us not only nutritiously but feeds our mood, mind and emotions. There are a lot of obsessions with eating ‘right’ these days. But good food… is good food.”

CONTINUED >

Leawood Lifestyle | October 2018

To contact Olga for any catering needs, you can reach her at

FOOD ABSOLUTELY FEEDS THE SOUL,” OLGA SAYS. “IT CREATES AND LATER BRINGS BACK MEMORIES. WE CAN’T LIVE WITHOUT FOOD. IT FEEDS US NOT ONLY NUTRITIOUSLY BUT FEEDS OUR MOOD, MIND AND EMOTIONS.

October 2018 | Leawood Lifestyle

SISTERCHEFS

(CON TI N U ED)

Mama's Pollo a la Cazuela (Serves 4-6)

INGREDIENTS » 2 lb. chicken thighs, boneless, skinless, cut into small pieces » 1 small onion, finely chopped » 4 garlic cloves, whole » 4 plump red tomatoes, peeled and diced with juices » ¼ cup white wine » 1 bay leaf » ½ tsp. thyme and oregano » 1 tsp. sugar » Salt and pepper » 4 large potatoes » Olive oil INSTRUCTIONS 01 Peel potatoes and cut into 1-inch chunks. 02 Heat oil and fry potatoes till done. Drain on paper towel. Add salt. 03 In a large casserole dish or stockpot on stove, add 3 T. olive oil, chopped onion, whole garlic cloves, and bay leaf. Simmer a few minutes, add chicken pieces, and let brown. 04 Add wine and let it evaporate a few minutes before adding tomatoes, spices, salt, pepper, and sugar. Stir well. Cook over medium heat. When tomato begins to soften and blend with chicken, add ½ cup water. Stir in potatoes. Partially cover with lid. Let simmer until some of the liquid evaporates. Cool before serving.

Leawood Lifestyle | October 2018

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October 2018 | Leawood Lifestyle

FOOD & WINE

ROOTED IN THE HERITAGE OF FOOD

PHOTOGRAPHY PAUL VERSLUIS

Joy(ce)

ARTICLE KASIM HARDAWAY

MOST PEOPLE’S FIRST WORDS ARE “DADA,” “MOMMY,” “MAMA” OR ONE OF THE OTHER VARIANTS OF MOTHER AND DADDY. My first word was “Nani.” My Nani was my grandmother, Susie Joyce Hardaway. Susie was a woman unlike any other: stern yet gentle, loud yet graceful, strong yet sweet. Some of my earliest and fondest memories are of us in the kitchen—whipping up pies for holiday dinners with family, setting the dining room table, flipping through her mother’s recipe book to find our next culinary adventure. We often watched the Food Network and Cooking Channel together, admiring chefs for their creations, or dissecting episodes to learn new techniques to use in the kitchen. My relationship with that amazing woman recently came to an abrupt end. This past April, my grandmother passed away from non small cell lung cancer. Her diagnosis was unexpected and occurred during a hospital visit that we thought would be for severe hip pain. We expected her to be in and out — prescribed a mild pain reliever and back into our arms. I will never forget the day the doctor called us in to share the formal diagnosis. With a sigh and an unchanging tone, the doctor told my family that my Nani was terminally ill. At best, with chemo and possible immunotherapy, she would live another six to 12 months. However, just a short week after that diagnosis she passed away. It’s the harshest reality I’ve ever had to face in my life. She was a second mother to me, and losing her made me experience a pain I never knew existed. It was like losing a part of my very being. However, during the CONTINUED >

Leawood Lifestyle | October 2018

October 2018 | Leawood Lifestyle

FOOD & WINE

(CON TI N U ED)

Leawood Lifestyle | October 2018

darkest moment of that time I felt an indescribable sense of ease. Almost as if my grandma reached out to me to let me know everything would be okay. I think back to those final days and it was almost like a flash. Everything happened so quickly — from her diagnosis to her death to the funeral arrangements — it all seemed to be one very long day. Returning back to her roots of Brundidge, Alabama to lay her to rest on her family’s plot brought more ease and relief to my soul. Being able to walk the dirt roads she walked and breathe the country air she breathed in, drew us together even closer than we were in life. I feel absolutely blessed to have known her and want to keep her spirit alive through our mutual love of food. Her namesake, Joy(ce), will reimagine traditional southern cuisine through global lenses as well as juxtapose classic dishes of the South in new, innovative ways. This culinary concept will allow me to highlight her roots but also explore new cultural identities. Believe it or not, Leawood restaurants like La Bodega, Joe’s Kansas City Bar-B-Que, and Rye helped set my inspiration ablaze with their offerings. As I developed the menu for Joy(ce), I wanted to follow in their footsteps - creating a food program that wowed diners and kept them coming back for more. The first dish on Joy(ce)’s menu will be shrimp and grits — my all time favorite creation of the south. Grits have a deep history to America’s south originating from the hands of Native Americans and eventually being transformed by West African slaves who incorporated fish and shrimp. Through Joy(ce), I will be reimagining this southern staple with Mexican flare: shrimp seasoned with garlic, achiote, ground coriander and annatto seeds, and grits whipped with a green paste made from jalapeno, avocado, green onions, cilantro and parsley.

CONTINUED >

October 2018 | Leawood Lifestyle

FOOD & WINE

(CON TI N U ED)

reddened shrimp and green grits Serves 6

INGREDIENTS FOR GRITS + 1 avocado

+ 1/2 bunch of fresh cilantro

+ 1 1/2 cups whole milk

+ One 4-ounce can diced green chiles

+ 2 1/2 cups water

+ 1/2 cup green onions, chopped

+ 1 teaspoon salt

+ 2 tablespoons unsalted butter

+ 1/2 teaspoon black pepper

+ 1/4 cup parmesan cheese, grated

+ 1 cup grits PREPARATION FOR GRITS 01 | Combine milk and water in a pot; bring to a simmer over medium-high heat. Mix in the salt and pepper. Rapidly whisk mixture while pouring grits in slowly and whisking continuously until they're very smooth, with no lumps — this is key to good grits. 02 | Turn heat down to medium-low, whisking regularly, so grits don’t stick to the pot. 03 | Combine cilantro, green chiles, avocado and green onions in a food processor and pulse for 30 seconds or until everything is finely chopped. 04 | When the grits have cooked through and thickened, remove the pot from the burner and whisk in the green mixture. Once the green mixture is evenly dispersed, add butter and whisk again. Whisk in parmesan cheese. Serve hot.

INGREDIENTS FOR SHRIMP + 1 1/2 pounds large shrimp, peeled + 5 teaspoons Sazon — available at Price Chopper on Mission Road + 2 teaspoons grapeseed oil + Salt PREPARATION FOR SHRIMP 01 | Devein shrimp, rinse under cold water and pat dry. Place shrimp in bowl. Sprinkle Sazon over shrimp and rub together to coat all shrimp evenly. 02 | Heat 1 teaspoon of oil in skillet over medium-high heat. Place half of the shrimp in the skillet. Cook for two to three minutes then flip using tongs. Cook for an additional two to three minutes on the other side or until shrimp is no longer opaque. 03 | Transfer cooked shrimp to a plate. Repeat with the second batch of shrimp and remaining oil. Lightly sprinkle shrimp with salt to taste. Serve over grits. 40

Leawood Lifestyle | October 2018

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G RI N E YE C ARE . C O M October 2018 | Leawood Lifestyle

LOCAL LIMELIGHT

ARTICLE RACHEL MURPHY

SOCCER (OR FOOTBALL EVERYWHERE ELSE IN THE

PHOTOGRAPHY STEPHEN SHIREMAN

WORLD) IS KNOWN AS 'THE BEAUTIFUL GAME'. The finesse,

STATES

the speed, the agility necessary to move the ball continuously for 90 minutes creates a ballet of athletic ability. No one knows this better than the members of Sporting KC, Kansas City's MLS team. Two of these players, defenders Matt Besler (Leawood resident) and Seth Sinovic joined forces with friends and fellow soccer enthusiasts Daniel Kerley and Ryan Van Goethen to create a clothing line that combines the function of high-performance athletic wear with the laid-back casual vibe of the athleisure trend. The resulting clothing line is called STATES and is meant to reflect the growing American soccer identity. With their summer 2018 launch, they are debuting a line of shirts, shorts, pants, and

SPORTING KC MEMBERS AND FRIENDS CREATE THE ATHLETIC LINE THEY HOPED TO BUY

States founders Ryan Van Goethen, Daniel Kerley, Matt Besler, and Seth Sinovic

Leawood Lifestyle | October 2018

hats that perform just as well on-pitch as they do off-pitch. We caught up with founder Ryan Van Goethen to find out the nitty gritty of their inaugural line.

CONTINUED >

October 2018 | Leawood Lifestyle

LOCAL LIMELIGHT

(CON TI N U ED)

STATES IS THE AMERICAN ANSWER TO AN ATHLETIC STYLE THAT HAS BEEN POPULAR IN EUROPE FOR A WHILE. WHAT BRANDS INSPIRED YOU? Like any great business we spend a lot of time studying competing brands, but to be honest we are as much influenced by great brands (not just apparel ones) that have created a devoted and loyal following - those that stand for a mission bigger than selling product, but telling a story, giving its followers (in our case soccer players, fans, followers) a voice. WHAT'S YOUR FAVORITE PIECE OR COMBO FROM THE NEW LINE? We divide our product lineup between two categories ‘on-pitch’ and ‘off-pitch’, but with the idea that all States’ products are soccer-inspired with technical and performance properties. On-Pitch: Designed with an eye to the specifications of on-field performance. Tested at the highest level by world-class players. Our on-pitch shirts feature soft, breathable fabric with moisture wicking technology, four-way stretch, perforated venting, and flat lock seams. Shorts feature functional stretch, an inter-lock fabric in the waistband and side paneling and strategic ventilation through a stretch mesh gusset. The shorts retain their form even while wicking away moisture and remaining lightweight during the toughest training session. Off-Pitch: Designed with an eye to post-game lifestyle and off-field wear. Athletic-lifestyle apparel with an ability to stand up to performance standards and fashion demands. Off-pitch shirts are designed to have the feel of a favorite broken-in tee but with the temerity to withstand a rough or workout session. The States hat features lightweight technical fabric that wicks sweat and repels moisture and stains. WHERE WILL STATES BE AVAILABLE TO PURCHASE? All of our products will be available on our website at States.soccer. The site is much more than just an eCommerce platform; it is a story-telling destination with editorial content and visual identities that tell the narratives of the sport in this country. WHAT LED YOU TO BECOME PERSONALLY INVOLVED IN CREATING A CLOTHING LINE FROM SCRATCH? The meteoric rise of the sport in this country is nothing short of amazing, and we believe we are still in the early innings. As we sat around as a group, we felt that among the different business verticals of the sport, apparel represented an underserved market and one lacking a clear sport-associated identity. Almost all the other large U.S. sports clearly have a brand tied to their rise in popularity almost synonymously, track & field, football, baseball, yoga, surf/skate… we aim to be this for Soccer in America.

Leawood Lifestyle | October 2018

October 2018 | Leawood Lifestyle

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Leawood Lifestyle | October 2018

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October 2018 | Leawood Lifestyle

OCTOBER

LIFESTYLE CALENDAR and justice rooted in the Christian faith.

The seminary will invite leaders that

PUMPKIN SPICE PARTY

represent peace and justice issues in national and international ways.

KC Wine Co.

Join us for our KC Wine Co. Pumpkin Spice Party from noon to 6 PM. We'll

have

complimentary

LEAWOOD GARDEN CLUB OCTOBER MEETING Cure of Ars Catholic Church

Come enjoy the October meeting for the Leawood Garden Club beginning

pumpkin spice doughnuts that pair

BOTANICAL BREWFEST

perfectly with our hard cider slush-

Overland Park Arboretum

ley, co-owner of Bergamot and Ivy, will

es and Midwestern wines.

& Botanical Gardens

present "Go Local with your Holiday

Taste over 90 craft beers, and en-

Decor." Guests are most welcome. A

joy food, music, dancing, a souvenir

potluck luncheon will be served. For

tasting glass, games, activities and

more information, please send an email

more. Enjoyment of the gardens and

to leawoodgardenclub@gmail.com.

7 OKTOBERFEST 5K HOSTED BY THE KC RUNNING COMPANY

at 10:30 AM. At about noon, Brian Mor-

nature trails available the entire day of the event.Funds raised benefit the

Historic Martin City

Arboretum's Train Garden.

Join us for a Bavarian celebration run

All Inclusive general admission tick-

in the streets of historic Martin City!

et $50 gates open at 4:00 PM

SPOOKFEST AT SCIENCE CITY

The second annual 5K event will re-

VIP ticket with early admission at

30 W Pershing Rd,

ward participants with a shirt and

3:00 PM $75

Kansas City, MO 64108

Join Union Station for Science City’s

mug and there will be age group and overall awards for fastest finishers! Enjoy German music and a selection of beers to sample at this fun event. Visit oktoberfest5k.com for more details.

6th Annual Spookfest to celebrate

Halloween! The doors open at 5 PM

BREW AT THE ZOO & WINE TOO Enjoy an evening of live music and

8 2018 JEFF FLOTTMAN FOUNDATION GOLF TOURNAMENT

sampling from a variety of local breweries and wineries. We will also have food trucks on site to tame the roar in your belly!This event is 21 and over. Music, beer & wine samples and two

and tickets will be between $6 and $8.

NOV 1-4 MAME HOSTED BY THE LEAWOOD STAGE COMPANY Ironwoods Park •

12700 Overbrook Rd, Leawood

full-size drink tickets are included

14701 Mission Road

The Jeff Flottman Foundation is host-

with your ticket.

Join your neighbors and the Leawood

ing its 3rd Golf Tournament at the

stage company for some entertain-

Country Club of Leawood. Event de-

ment. Mame is a happy happening.

tails and online registration for players and sponsors are available now at jffgolf.com/.

9 WAYNE E. DRAKE PEACE LECTURE

She is well-to-do, lives in New York

THE OVERRUN OVARIAN CANCER 5K RUN/WALK

at the peak of the 1920’s, and is surprised by a “wonderful present”: an orphan nephew named Patrick.

7200 W. 132nd St.

The

OVERRUN

Ovarian

Cancer

Foundation is dedicated to changing the face of ovarian cancer through

Church of the Resurrection

support for better treatment options,

Join us to hear Dr. Luke Bretherton, Pro-

and ultimately a cure. Please join

We are always accepting submissions

fessor of Theological Ethics at Duke Di-

us at 7:30 AM for this day of hope,

for events you'd like to see included

vinity School and Senior Fellow of the

support and awareness. 5K finisher

in our Calendar section. Submissions

Kenan Institute for Ethics at Duke Uni-

medals, long sleeve shirts, and the

are accepted via the Contact Us tab

versity. The lecture focuses on peace

best after party in town!

at LeawoodLifestyle.com.

Leawood Lifestyle | October 2018

Full Service Design Residential & Commercial Remodeler (816) 666-0016 ReillysContracting.com

2018 | 2019 Season at The White Theatre

Amit Peled Nov 3-18 Lerner and Loewe’s Tony Award®-winning musical leaps from the pages of T.H. White’s Once and Future King to The White Theatre stage in this classic tale of swords, sorcery, intrigue and romance.

Dec 5 Join Israeli-American, Grammy- nominated, cellist, conductor, and educator Amit Peled as he makes classical music true entertainment to a broad range of listeners.

Box Office: (913) 327.8054 | 5801 W. 115th Street, Overland Park

Philharmonic Join The White Theatre’s artists-in-residence for a New Year’s Day symphonic concert that will start your 2019 in grand style, complete with a champagne reception afterward!

TheWhiteTheatre.org

October 2018 | Leawood Lifestyle

PARTING THOUGHTS ARTICLE JUDY GOPPERT PHOTOGRAPHY JANIE JONES

Roast e d Hatch Chi l e S hr i m p Sau té and Co co n u t Q uinoa TAMARA WISE’S KITCHEN EMITS DELICIOUS, TANTALIZING, INVITING AROMAS EVERY HOUR OF THE DAY. Depending on the event or occasion, she is preparing food to serve. Whether grating garlic, sautéing shrimp, roasting peppers, drizzling salad dressing, or

ROASTED HATCH CHILE SHRIMP SAUTÉ INGREDIENTS:

creating magic on a cake plate, she performs each step effortlessly. Cooking to her is almost

MARINADE :

like breathing. She is quite humble, and everyone who has been lucky enough to savor her

+ 6 large Hatch chile peppers,

culinary masterpieces would concur that heaven hits the tongue each time. Tamera shares a recipe that is sure to entice the taste buds. Enjoy!

roasted, peeled and seeded + 3 Tbsp. water + 2 Tbsp. grapeseed oil + 1 Tbsp. honey + 1 clove crushed garlic + ½ tsp. ground cumin + 1 lb. medium-sized shrimp, peeled and deveined

DIRECTIONS: Place all of the above ingredients (except shrimp) into food processor and blend until smooth. Place shrimp in container with lid. Pour marinade over shrimp; mix and place in refrigerator three hours or overnight. Coat large sauté pan with grapeseed oil over high heat. Place a single layer of shrimp into sauté pan, sprinkle with sea salt, cook for two to three minutes per side.

COCONUT QUINOA INGREDIENTS: + 1 c. white quinoa (rinsed and drained) + 1 can coconut milk + 1 Tbsp. maple syrup

DIRECTIONS: Combine all ingredients in 2-quart pan. Cook 10-12 minutes.

Leawood Lifestyle | October 2018

CELEBRATE

every

MOMENT

JANIE JONES PHOTOGRAPHY 913-568-4561

JanieJonesPhotography.com