Issuu

N OV E M B E R 2 02 0

Investment Management

•

Financial Planning

Helping clients stay on track When the world around us isn’t.

Christen Dusselier, CFP

Ken Green, CFA

Rich Jones

Phil Kernen, CFA

Jonn Wullschleger, CFA

Jan Rowe

913-428-3222 • mitchcap.com

Live with intention. Invest with intention.

Hey, Leawood! For a limited time

FREE Professional Bathroom Design Service When you buy a $499 Bathroom Design Service, it will be credited toward your product purchase. Shop virtually or in-store. Bathroom Design Service includes multiple meetings with a professional designer & custom renderings of your bathroom space.

before

after

render

5025 W. 119th St. | Overland Park, KS kohlersignaturestoreoverlandpark.com | 913.335.6110 Limited time offer. Valid on orders placed at this location now through December 31, 2020. Product must be purchased within 90 days from purchase of Bathroom Design Service. This offer cannot be combined with other offers. This offer does not apply to prior purchases. Only valid at Kohler Signature Store Overland Park and applies to current product price offered at store. Distributor is responsible for full amount of discount. Kohler Co. is not a sponsor of this promotion.

READY TO GET YOUR

CONFIDENCE BACK?

Reignite that "Spark" this holiday season!

It's NEVER TO LATE to improve your sexual health, vitality and overall quality of life. Our revolutionary, non-invasive, drug free sexual rejuvenation programs for both men and women are clinically proven, all natural, and effective.

GET STARTED NOW 913-951-5900

WWW.REGENERATIVETREATMENTCENTERS.COM

HOLIDAY REFRESHMENTS There’s still time to refresh your home for the holidays and SAVE 50% As we close in on the end of this most unusual year, we’re all looking forward to the holiday traditions that center on home. And now more than ever, we want our homes to sparkle for family and close friends . . . and to welcome in a fresh-start to the New Year. Seville Home has the looks you love in stock NOW to make your holiday refresh a beautiful reality! • Bernhardt Interiors Boutique – 50% OFF • Theodore Alexander – 50% OFF • All Other Premiere Brands – 40% OFF • Nourison Rugs – 30% OFF • Loloi Rugs – 30% OFF • And more!

Your Seville Home Designers

5205 W. 135TH STREET LEAWOOD, KS SevilleHome.com | 913-663-4663

up to

50% OFF

across our gallery, including new designer arrivals

American Leather Comfort Air Chairs - 10% OFF

Savings not valid on prior purchases. Some exclusions apply. See store for complete details.

Preferred By Designers and Open To Everyone

LIFESTYLE LETTER

NOVEMBER 2020 PUBLISHER

Jane Preuss | jane.preuss@lifestylepubs.com EDITOR

Letter from the Editor AS THE SEASON OF GIVING THANKS APPROACHES, I FIND MYSELF REFLECTING ON THE MANY BLESSINGS IN MY LIFE. This year has been a year like none other, and there have been hardships that many of us have endured that can feel overwhelming at times. However, in those times of trial, I often feel closer to what truly matters in life. There is a clarity that occurs when all the noise and busyness of life quiets, and the important things in life come into focus.

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

Paul Versluis | paul.versluis@lifestylepubs.com AD DESIGNER

Matthew Endersbe L AYO UT DESIGNER

Kelsey Proctor CONTRIBUTING WRITERS

Angela Broockerd, Nicolette Martin CONTRIBUTING PHOTOGRAPHERS

This Thanksgiving may look different for many of us. For my family, we will be spending

Paul Versluis, Janie Jones

it without the matriarch of our family. With the recent, unexpected loss of my motherin-law, holidays this year will not be the same, and I am dreading that part. Her presence is irreplaceable, and the void will be felt. The things that I find myself missing are such simple things: the sound of her voice, the cackle in her laugh, her late night calls, and her interest in hearing mundane details about the kids. The list goes on and on. If you feel insignificant at times or feel like you aren’t needed, I promise you that is not the case. Someday someone will simply miss the sound of your voice. Our presence is what leaves an impression. This Thanksgiving season, I am holding my family and friends tighter and appreciat-

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore

ing the little things more. Don’t forget to look at each person around your table this

ART DIRECTOR Sara Minor

Thanksgiving and remember how they have made a difference in your life. And if you

OPERATIONS DIRECTOR Janeane Thompson

aren’t able to gather, perhaps make a call and let those in your life know you are grate-

AD MANAGER Chad Jensen

ful for them. We need each other.

REGIONAL SALES DIRECTOR Eric Williams WEB APPLICATIONS Michael O’Connell

Happy Thanksgiving!

Angela Broockerd, Editor

514 W 26TH ST., KANSAS CITY, MO

Angela.Broockerd@LifestylePubs.com

CityLifestyle.com/Leawood

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 area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of

ON THE COVER Francis Chan 8

Leawood Lifestyle | November 2020

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 NOVEMBER 2020

FEATURES 12 The Future of Us 16 French Inspired Design Get the look with French By Design

22 At the Thanksgiving Table: A Chef's feast

16 37

37 Walking the Walk A Journey Down the Winding Life Path of Unassuming Spiritual Leader Francis Chan

22 DEPARTMENTS 8

Lifestyle Letter

Giving Back

Trend Setter

22 Culinary creations 37 Faith Reflections 41

Realty Report

42 Water & Woods

DOES YOUR GARAGE FLOOR NEED A MAKEOVER?

3 Industrial Quality 3 Easy to Clean 3 Guaranteed Our professionally installed, industrial-quality system is extremely durable, resists staining, wonâ€™t peel from hot tires and is easy to clean. Locally owned and operated, we provide neighborhood references, and our system is backed by a lifetime warranty against peeling. To schedule a free, no contact estimate email KansasCity@GraniteGarageFloors.com or call us today!

913-717-7346 GraniteGarageFloors.com

J GEIGER

SI M PLY M O DE RN Motorized shades with no visible wires or screws Thoughtfully designed to accentuate architecture Learn more at JG EIG ERSH A DING .COM

MITSKC .COM

CO N TAC T YO U R LO C A L D E A LE R : 9 1 3 - 2 1 0- 5 1 5 0

500+ Reviews

CityLifestyle.com/Leawood

GIVING BACK

THE FUTURE OF US THE FUTURE OF US IS A LOCAL NON-

COO Precious Awopetu are driven by their

that try to quantify how good of a candidate

PROFIT

passion to give back to their communities.

they are, we consider the actual person we

ORGANIZATION

CHARACTER-BASED

PROVIDING

SCHOLARSHIPS

“After having gone through college, we

are investing in. We like our awardees to be

TO HIGH SCHOOL SENIORS FROM

realized that students from more affluent

motivated, kind, charitable, hardworking,

UNDERFUNDED

UNDER-AC-

communities had a much different perspec-

humble, honest, creative and passionate.

KNOWLEDGED COMMUNITIES. Three

tive on attending college than the majority of

Applicants submit a work that they feel

Kansas City, Mo. Ruskin High School grad-

our classmates,” Latimer says. “Being from

most effectively conveys a message of their

uates who went on to graduate college

a high school that is underfunded, we expe-

choosing—this can be a response to one (or

quickly realized opportunities are not equal

rienced a lack of collegiate resources and

more) of the prompts that we provide, or the

and access is not unbiased.

AND

support, and we understand how impactful

topic can be chosen by the students them-

In March 2020, just two months after brain-

an organization like The Future of Us can be.”

selves. They can choose to respond with a

storming how to fix this problem, the schol-

The process for choosing a recipient is

full-length essay or submit a non-traditional

arship fund for underprivileged youth was

unlike other scholarships.

body of work (a short creative story, a paint-

created and built on the belief of investing in

“Rather than judging students by their

ing, a video, etc.) as long as they provide a

merits, not metrics. CEO Brenan Latimer and

GPA, ACT score or other on-paper statistics

written work to supplement their creative one

Leawood Lifestyle | November 2020

ARTICLE ALLISON SWAN | PHOTOGRAPHY PAUL VERSLUIS

explaining their motivation, the significance of

volunteering her time at Harvesters. She

involvement events. We envision a network

their submission, the impact or other import-

values a strong self-identity, as she is very

of former students helping current students,

ant details surrounding their work.

invested in her own culture, and she encour-

and current students helping future students—a community investing in itself.

“We then choose students to move on to

ages everyone to “be yourself.” She wants to

an interview round. When they meet with us,

work toward obtaining a degree in psychol-

we have a conversation to learn more about

ogy and then go to law school.”

them and they get to learn more about us.” Their very first winner aspires to receive a

The Future of Us plans on expanding their footprint within the community.

“We look toward our communities to help guide, encourage and inspire students. There will be opportunities for people to donate their time to talk to students, lend

degree in psychology followed by law school.

“We want to work more closely with high

us their expertise to help advise students,

“Myati Vonziah is a first generation

school students as they prepare for college.

or just be a connection in a student’s pro-

Ghanaian-American who’s worked very hard

We plan to have panels and discussions led

fessional network. Of course, donations are

to become a first generation college student

by college students and community profes-

always appreciated. You can do this through

as well. In high school, she was in debate,

sionals for high school students to attend

the donation tab on our website.”

played soccer, danced and was in band.

and ask questions. We plan to have fund-

She’s very community oriented, frequently

raisers as well as community outreach and

For more information on how to get involved and donate, visit thefouscholarship.com. CityLifestyle.com/Leawood

When I designed this ring, I was experimenting with the merging of bright intense yellow and bright intense pink to create beautiful jewelry. The result highlights each of these fabulous vivid canary and vivid pink diamonds while creating a gorgeous and unique ring.

5240 WEST 116th PLACE, LEAWOOD, KANSAS | (913) 663-9944

Leawood Lifestyle | November 2020

TREND SETTER PHOTOGRAPHY JANIE JONES

french by design

Zebra footstool designed and made from a zebra that died from natural causes in South Africa. Antler mounts and leather club chairs 1930s French. 16

Leawood Lifestyle | November 2020

19th century faux marble top table and gilt mirror found in Lyon, France

Gwen and her sister Teri started their business, French By Design, over 21 years ago when Gwen was living and working in Lyon, France for the US government.

French books in Italian document boxes adorn the faux marble top table from France

Teri would visit Gwen a couple times a year and bring back as much as she could in her carry-on and checked suitcases. One day at the flea market while Gwen was sipping vin chaud, Teri decided they should wait no longer and started buying furniture for their first container. First venue The French scale as well as the pottery can be decorated for every holiday.

was Mission Road Antique Mall, then they added Bottoms Up Antique Market and shows at Blue Hills in Round Top, Texas and

Century Old Paris and porcelain table setting from a French Chateau adorn the table ready for brunch

the Americasmart in Atlanta, Georgia. Today they host container unveiling shows at their 15,000 warehouse in the Historic West Bottoms in Kansas City a few times a year, plus they are open by virtual or in-person appointments. To book your personal Appointment, email Frenchbydesign@earthlink.net

CONTINUED >

CityLifestyle.com/Leawood

TREND SETTER (CONTINUED)

Large green antique pot from France filled with hydrangeas sits on a 19th Century French red iron butchers table with a thick marble top.

18th Century Italian alter sticks with Fortuny lampshades center stage on the mantle. The 18th century French Anduze pots on the hearth are staged for fall.

Leawood Lifestyle | November 2020

Old Paris and Mercury glass are center stage on early 19th century French buffet in the dining room. The painting of Venice was found in Round Top, Texas.

tips from french by design owners, teri and gwen

+ Buy what you love. + Don’t be afraid to try favorite items or collections in different rooms. + Sometimes it’s good to put things away for a while and bring them back out. They will seem new to you. + With antiques, buy it when you see it, you may not see it again. FRENCH BY DESIGN French By Design Antiques 1300 West 13th Street 3rd Floor Kansas City Missouri Collaboration and Styling In Teri’s home by Suzanne Zingg. @suzannezinggstyle on Instagram CityLifestyle.com/Leawood

CUSTOM PAINTING ALL THINGS METAL (OLD AND NEW)

RIMS LIFT KITS FURNITURE AND MORE!

2021 E Sp ruce C i r, Un i t A , Ola th e, Ka n s a s 6 6 0 6 2

Leawood Lifestyle | November 2020

913.585.4019 @PerrysPowderCwoating

CULINARY CREATIONS

at t he t ha n k sg iv i n g t a ble: a chef 's feast TOP KANSAS CITY CHEFS SHARE THEIR FAVORITE THANKSGIVING DISH PHOTOGRAPHY PAUL VERSLUIS THANKSGIVING IS SYNONYMOUS WITH LAVISH EATING AND FOOD THAT EVOKES EMOTION AND MEMORIES OF THANKSGIVINGS PAST. We asked a few local, prominent chefs to share the recipe of their favorite thanksgiving dish. Enjoy these family recipes from some of the city's best culinary minds.

Leawood Lifestyle | November 2020

a f fä re s q u a sh v read du mpl i n g s w it h chef m a r t i n heu ser “This dish is a delicious way to use squash in the fall, and it is such a comforting, yet different addition to any dinner. It’s also great because it’s easy to make, can be made ahead of time, and you can use up dry bread. Dumplings are a popular addition to many meals in Germany. This recipe allows for a lot of variation and creativity. Using squash makes this a delicious fall treat.” —Chef Martin Heuser

Makes 32 servings

i n g re d ient s + 5 ½ cups warm milk + 5 ½ pounds day-old bread, cubed + 1 ½ cups (3 sticks) butter + 5 medium onions, diced + 3 bunches parsley, chopped + 20 large eggs + 5 ½ pounds acorn or butternut squash, peeled, seeded and shredded + Salt and pepper, to taste + Nutmeg, to taste

d i rec t ion s 1. Preheat oven to 325 degrees. Grease a 12 x 20 x 2 casserole pan. 2. In a mixing bowl, pour milk over bread. Set aside bowl and allow bread to absorb most of the milk. 3. In a large skillet, melt butter and sauté onion until translucent, 4 to 5 minutes. Stir parsley into onion. Remove pan from heat and allow to cool. 4. Stir into skillet the bread mixture, squash and eggs. Stir lightly until mixture is combined. Season dumpling mixture with nutmeg, salt and pepper. 5. Pour bread-squash mixture into prepared casserole pan. Place pan inside a roasting pan and pour boiling water inside roasting pan until it comes halfway up sides of casserole pan. Bake 1 1/2 hours, or until dumplings register an internal temperature of 180 degrees on a food thermometer. To freeze: Allow dumplings to cool completely and slice into portions. Freeze four portions to a package; freezing together will make the dumplings stick. To reheat: Thaw dumplings in the refrigerator. Reheat in a covered skillet over medium heat until warmed through, or place dumplings in a casserole dish with a lid at 350 degrees. Whichever method you choose, add a small amount of broth to the skillet or casserole to keep from sticking.

CONTINUED >

CityLifestyle.com/Leawood

CULINARY CREATIONS (CONTINUED)

chef m ichael fou st’s pu mpk i n bi s q ue “This dish always reminds me of the change in season, which brings new ingredients and warm flavors for the holidays.” —Chef Michael Foust of Black Sheep Makes 6 servings

i n g re d ient s

d i rec t ion s 1. In a large soup pot, add olive oil and heat over medium-low heat. Add onion and carrot and sauté until onions

+ ¼ cup extra-virgin olive oil

are translucent, about 8-10 minutes.

+ ½ cup chopped yellow onion

2. Add cinnamon, nutmeg, cumin and garlic powder and

+ 1 cup chopped carrots

cook for 1 minute.

+ ¼ teaspoon cinnamon

3. Add vinegar and stir the vegetable mixture to combine.

+ ¼ teaspoon nutmeg

4. Add vegetable stock and pumpkin purée and cook over

+ ¼ teaspoon cumin

low heat for 5 minutes, allowing the soup to simmer.

+ ¼ teaspoon garlic powder

5. Stir in cream and cook until all carrots are softened.

+ 2 tablespoons rice wine vinegar

6. Remove soup from heat, allow to cool slightly, then use

+ 1 quart vegetable stock

an immersion blender to blend into a smooth bisque. Put

+ 8 cups roasted pie pumpkin purée

the soup pot back on low heat and add salt and pepper to

+ 1 cup heavy whipping cream

taste. Bring soup to a simmer for 5-10 minutes.

+ Salt and pepper, to taste

7. Garnish with a drizzle of optional chili oil and salsa

+ Chili oil and salsa verde, to garnish

verde and serve.

Leawood Lifestyle | November 2020

sc a l lope d oyst er s w it h chef ja sper m i ra bi le jr. Day. My wife Lisa prepares this, and I really think it

d i rec t ion s

is one of the highlights of the dinner." —Chef Jasper

1. Melt butter and mix with cracker crumbs. Sprinkle one-third

Mirabile Jr., Jasper’s Restaurant

of mixture evenly on bottom of greased shallow baking dish.

"This is one of my favorite dishes on Thanksgiving

Add a layer of half of the oysters. Yield: 4-6 servings

i n g re d ient s

2. Stir together the pepper, cream and sherry and pour half of sauce mixture over oysters. 3. Add another third of the butter and crumb mixture to baking dish and top with remaining oysters. Spoon or pour

+ 1/4 cup Shatto Milk Company butter

on remaining sauce.

+ 4 cups oysters (shucked and drained)

4. Sprinkle remaining crumb mixture over the top and bake at

+ 3 cups coarse saltine crackers

in a 425-degree oven for 35-40 minutes or until crumbs are

+ 1/4 teaspoon black pepper

lightly browned.taste. Bring soup to a simmer for 5-10 minutes.

+ 2 cups Shatto Milk Company cream

7. Garnish with a drizzle of optional chili oil and salsa

+ 2 tablespoons sherry wine

verde and serve.

CONTINUED >

CityLifestyle.com/Leawood

Leawood Lifestyle | November 2020

Our

design

philosophy

At Elevated Living, we hold the firm belief that life is truly better outdoors. For us, landscaping is more than aesthetics, it means providing you a space to create lasting memories. We pride ourselves on attending to every detail and creating spaces designed to be lived in not just looked at. We invite you to live your life..Elevated.

Call us at 913. 440. 9830 or visit elevatedlivingkc.com to get started!

hello@elevatedlivingkc.com

www.elevatedlivingkc.com

#ownyouroutdoors

CityLifestyle.com/Leawood

CULINARY CREATIONS (CONTINUED)

na n i fer ro’s w i ld r ic e st u f f i n g w it h chef a nd rew bra nc at o of bra s s on ion "This dish is a staple at the Ferro’s Thanksgiving table, my mom’s family. The holiday would not be the same for me without this dish. It is a very unique and savory stuffing—I tend to gravitate towards more savory dishes. This for me is one of those dishes that at about 8 or 9 p.m., after an early Thanksgiving dinner, dessert and a nap, you sneak back for a second helping! My mom’s family is very large— over 75 people at a gathering—so this was always made in a huge quantity!" —Andrew Brancato/Brass Onion Makes 10 servings

i n g re d ient s POULTRY SEASONING INGREDIENTS: + 3 teaspoons ground sage + 1 ½ teaspoons ground thyme + 1 teaspoon ground rosemary + ½ teaspoon ground marjoram STUFFING INGREDIENTS: + 2 pounds ground beef, cooked and drained + 1 loaf (1 pound) day old bread (any type you prefer) + 2 tablespoons olive oil + 1 onion, chopped + 1 bunch celery, chopped + 1 pound mushrooms + 2 tablespoons butter + ½ teaspoon salt + 2 cups cooked wild rice + ¼ cup grated Romano cheese + 2 cups turkey or chicken broth + optional: 1 apple, grated or finely diced

d i rec t ion s 1. Cut bread into ½-inch cubes, toss in olive oil and half the poultry seasoning. Bake in 250-degree oven until dry (1-2 hours). Sauté ground beef, drain and reserve liquid, and set aside. Sauté onion in reserved liquid until translucent. Add celery and sauté until cooked but still firm. Sauté mushrooms in butter until lightly browned. Cook wild rice according to package directions. 2. In a large bowl mix together ground beef, onion, celery, mushrooms, wild rice, cheese, bread cubes, poultry seasoning and apples, if desired. Add broth until moist. 3. Bake 1 hour in a 350-degree oven. 28

Leawood Lifestyle | November 2020

st i r - f r ie d g a rl ic g reen bea n s & sh i it a ke mu sh room s w it h chef pa m l i berd a of wa ldo t h a i “Green bean casserole is my favorite side dish, and this is my take on it—a light and delicious stir-fry that pairs well with turkey and other side dishes. Shiitake mushroom adds another layer of texture and aroma to the dish, making it the perfect savory accompaniment to Thanksgiving dinner.” —Chef Pam Liberda, Waldo Thai Makes 4 servings

i n g re d ient s + 1 pound green beans, trimmed + ½ pound fresh shiitake mushrooms + 1 tablespoon oyster sauce + 1 tablespoon minced garlic + ¼ teaspoon white pepper + 1 tablespoon canola oil + 2 tablespoons fried shallots for garnish

d i rec t ion s 1. Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren’t dry when you add them to the hot wok or pan, they will splutter and braise instead of stir frying.) Place within reach of your wok or pan. 2. Place the shiitake mushrooms, garlic, oyster sauce and white pepper near the burner. 3. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. 4. Add the garlic, stir-frying for no more than 10 seconds, then add the green beans and shiitake mushrooms. Toss together, then add the oyster sauce and white pepper. Stir-fry for 1-2 minutes, until the beans are crisp-tender. Remove from heat and place on serving plate. Garnish with fried shallots on top.

CONTINUED >

CityLifestyle.com/Leawood

CULINARY CREATIONS (CONTINUED)

chef m ich ael sm it h 's g noc ch i w it h t u rkey meat ba l l s , s q u a sh a nd ch a nt erel le s “I have an aversion to traditional Thanksgiving foods. For starters, I don’t like squash, but most people love it. People never get tired of gnocchi and turkey meatballs are a healthy alternative to red meat. The dish is loosely based on my popular rabbit gnocchi dish that’s been on the menu since I opened Michael Smith Restaurant and now Farina. The last

Makes 8 servings

P O TAT O GNOCCH I

i n g re d ient s

eight years or so, I’ve been preparing an Italian-influenced

+ 2 pounds Idaho potatoes, unpeeled

Thanksgiving dinner at home and while this dish takes some

+ 2 cups 00 flour

time, my family wouldn’t be happy if it wasn’t on the menu.”

+ 1 egg yolk

—James Beard Award-Winning Chef Michael Smith, Farina/Extra Virgin

i n g re d ient s

+ 1 tablespoon kosher salt

d i rec t ion s 1. Bake potatoes in a 400-degree oven until soft. Remove

+ Gnocchi – 45-50 pieces fresh potato gnocchi

and let cool for 5 minutes or until cool enough to handle.

+ 1 pound fresh chanterelle mushrooms, soaked and cleaned

Peel potatoes, discarding skins. Put potato flesh through

+ 2 pounds turkey meatballs – 35-40 mini size meatballs

a fine food mill or potato press. Potatoes should be very

+ 2 cups diced hard squash (Hubbard, kuri, butternut)

warm. Spread them evenly on a lightly floured surface.

+ 1 tablespoon chopped fresh oregano leaves

2. Sift the 00 flour over the top of the riced potatoes. Stir

+ ¼ cup chopped fresh Italian parsley

egg yolk with a fork and pour over potatoes.

+ 1 clove garlic, minced

3. Knead potatoes and flour into a soft dough. Don’t over-

+ 1 cup turkey broth

work the dough…it should come together in about 4-5

+ 2 tablespoons unsalted butter

minutes. (Dough should not stick to your hands.) Flatten

+ 2 teaspoons kosher salt

dough quite a bit, keeping it lightly floured. Cover dough

+ 1 teaspoon fennel pollen

and let rest for 15 minutes. Heat a large pot of salted water

+ 1/4 cup olive oil

to a boil. Reduce heat while cutting gnocchi.

d i rec t ion s

4. The technique to cutting the gnocchi all the same size is rolling the dough into thick ropes no thinner than the diameter of a nickel. Cut the flattened dough into 1-inch thick

1. Poach the diced hard squash in salted water until just

slices. Then separate each slice and roll into a long rope

soft to the point of a knife. Drain and set aside. Place a large

using the palms of both hands. Once the ropes are rolled

heavy-bottomed pan over high heat and add half the olive

out, cut the individual gnocchi, approximately 1 inch for

oil. When oil begins to smoke, add the mini meatballs, and

standard size. Leave as is (shaped like a pillow) or press-

cook until golden brown, then finish in the oven. Set aside.

roll on the back of a fork’s tines for a more traditional look.

2. In a large heavy-bottomed skillet add the remaining half

5. Reheat salted water to a boil. Poach gnocchi (about

of olive oil and heat until just smoking. Add gnocchi to the

20 at a time) in the boiling water. (The water does not

pan and don’t move it or shake it for 30-40 seconds. Let

need to be vigorously boiling.) Let gnocchi cook until

the gnocchi get a light caramelization then shake the pan

they float to the top. Continue cooking for a full minute

to roll the gnocchi around for another minute or two. They

after rising to the top to completely cook through thickest

will brown naturally on the other sides. Add chanterelles,

parts of dough. Use a long-handled strainer to scoop out

oregano, parsley, fennel pollen and garlic.

the cooked gnocchi. Toss onto an olive oil lined baking

3. Sauté for a few minutes, then add turkey stock, squash

sheet. Repeat with remaining gnocchi. Let cool naturally.

and meatballs. Bring the pan to a boil and add butter. Stir

When all gnocchi are poached and cooled, coat well in

vigorously with a spoon to emulsify the brothy dish. Add

olive oil and store in a covered container in the refrigera-

kosher salt and taste to adjust seasoning. Serve immediately.

tor. They will keep well for 4-5 days.

Leawood Lifestyle | November 2020

T U R K E Y M E AT BA L L S

i n g re d ient s

d i rec t ion s

+ 2 pounds ground turkey

1. Combine all ingredients in a large bowl and mix well. Test

+ 6 large leaves fresh basil, chopped

for seasoning. Roll into meatballs about the size of a quarter.

+ 1 teaspoon fresh thyme leaves

2. Poach meatballs in a favorite sauce or sauté them in a skil-

+ 2 teaspoons fresh oregano leaves

let until golden then bake them until cooked through.

+ 2 cloves garlic, minced

3.The meatballs can be frozen after cooking or before cooking.

+ 1 pinch chili pepper flakes + 2 whole eggs + 2 cups fine breadcrumbs + 1 cup milk + 1 tablespoon kosher salt + 2 teaspoons fresh ground black pepper + 1 pinch ground allspice

CONTINUED >

CityLifestyle.com/Leawood

CULINARY CREATIONS (CONTINUED)

g i n ger mol a s ses c ook ie s f rom chef r ya n bra z ea l a nd jes sic a a r m st ron g of novel ing up with my Norwegian grandmother. My fondest holi-

d i rec t ion s

day memories were made in her kitchen and on her farm.”

1. Preheat the oven to 350 degrees.

Chefs Jessica Armstrong and partner Ryan Brazeal of Novel

2. Cream the butter and sugar for 4 minutes or until fluffy.

“We love cooking as a family. I made these cookies grow-

Add the molasses, cream for 2 more minutes, and scrape Makes 24 cookies

i n g re d ient s

down the sides. Add the egg, mix well. 3. Sift the dry ingredients together in a bowl. 4. Add the dry ingredients to the creamed mixture, slowly mix until incorporated.

+ 3/4 c butter, at room temperature

5. Refrigerate the batter for 30 minutes.

+ 1 c brown sugar

6. Scoop out 2 tablespoons of batter and form into balls.

+ 1 egg, at room temperature

Coat the balls with sugar.

+ 1/4 c molasses

7. Place the balls 2 inches apart on a lined cookie sheet.

+ 1 tsp vanilla extract

Flatten with your hand or the bottom of a drinking glass.

+ 2 1/4 c AP flour

8. Bake for 12-14 minutes.

+ 2 tsp baking soda + 1/4 tsp salt + 1 tsp ground cinnamon + 2 tsp ground ginger + 1/4 tsp ground cloves + Granulated or coarse sugar

Photography Ashley Elwell

Leawood Lifestyle | November 2020

ja r ra hd a le pu mpk i n soup w it h chef vau g h n good of fox a nd pea rl “I like the ingredients in this soup, especially the Jarrahdale pumpkins. They have an unexpected melon aroma and flavor. And when it comes to Thanksgiving dishes, so many people think about pumpkins for sweets— this soup is a great savory option.” —Vaughn Good, co-owner/chef, James Beard semifinalist, Fox and Pearl Makes 4-6 servings

i n g re d ient s + 7 cups roasted pumpkin + ¼ cup plus 1 tablespoon butter + Salt & pepper to taste + 1 medium yellow onion, medium dice + 1 tablespoon roasted garlic + 1 teaspoon fresh chopped thyme + 1 teaspoon fresh chopped sage + 1/4 teaspoon crushed red pepper flake + 1 ½ quarts stock of your choice (chicken, pork or vegetable) + 1 cup heavy whipping cream + Salt and pepper, to taste + Chili oil and salsa verde, to garnish

i n st r uc t ion s 1. Preheat oven to 300 degrees. Cut a medium to large size Jarrahdale pumpkin in half. Scoop out seeds. Rub the inside down with 1 tablespoon melted butter, and sprinkle with salt and pepper. Roast at 300 degrees until completely soft, approximately 1 hour. 2. After pumpkin has cooled, scoop out 7 cups. Reserve remaining pumpkin purée for something else. 3. In a heavy bottom stock pot, melt ¼ cup butter and sauté onions in butter until slightly brown. Add garlic, herbs and red pepper and cook for 2 to 3 minutes until aromatic. 4. Add pumpkin and stock to the pot and bring to simmer for 30-40 minutes. Using an immersion blender, blend until smooth. Season soup to taste and serve.

CityLifestyle.com/Leawood

Pr e s e r v i n g y o u r a s s e t s , p r o t e c t i n g y o u r f u tu r e

Leslie Davis. President I believe no two clients are alike and no two plans should be either. As an independent financial services advisor, I have access to hundreds of products from the most reputable companies. I understand the importance of planning for the future. This ethical approach has made it possible to grow my firm largely on referrals, the ultimate compliment from clients.

SATURDAYS AT 1 P.M. SUNDAYS AT 3 P.M.

Retirement Strategies O p t i m i z e W e a l t h // L e g a c y P l a n n i n g Get a FREE Review of your Portfolio Or Be my Guest at a Dinner Seminar.

CALL 913.681.2609 TruePeaceFinancial.com 7450 W. 130th Street, Suite 215, Overland Park, KS 66213 Investment advisory services are offered through Alphastar Capital Management, LLC, a SEC Registered Investment Adviser. Insurance products and services are offered through True Peace Financial, which is not affiliated with AlphaStar Capital Management

CityLifestyle.com/Leawood

FAITH REFLECTIONS

WALKING THE WALK

A JOURNEY DOWN THE WINDING LIFE PATH OF UNASSUMING SPIRITUAL LEADER FRANCIS CHAN

FROM THE PULPIT OF A THRIVING MEGACHURCH OF MORE THAN 5,000 MEMBERS AND GROWING, TO A HOME IN THE POOREST REGION OF HONG KONG. From authoring a New York Times bestseller, to being surrounded by people struggling to make it by on just 50 cents a day. For most, it probably sounds like a tale of riches to rags; an unfortunate result of someone falling upon hard times. But for Francis Chan, it’s exactly what his soul needed—an opportunity to fulfill his God-given purpose of becoming a man who can truly say he practices what he preaches. And it was all by his own choice (with maybe a little guidance from above). Francis, born in San Francisco, was raised in a traditional Chinese home and navigated a challenging upbringing. His mother died during childbirth. His father remarried, then his stepmother died in a car accident when he was 8. His father remarried again, then, when Francis was 12, died of cancer. Francis was around 14 when he was introduced to a youth group by a friend. “I fell in love with Jesus,” he says, explaining that it was

ARTICLE NICOLETTE MARTIN

then he decided if there really was a Heaven and Hell, it didn’t make sense to spend his life doing anything other than telling people about Him. Twenty-six and newly married, Francis and his wife Lisa founded Cornerstone Community Church in Simi Valley, California in the early 90s, beginning with 30 people. Within the first two months, the church grew to 100. In 2000, the church grew even more, to 1,600. By 2008, Cornerstone Community Church was one of the largest in Ventura County and Francis’ new book “Crazy Love” was a New York Times bestseller. CONTINUED >

CityLifestyle.com/Leawood

FAITH REFLECTIONS (CONTINUED)

Watch the full interview @ CityLifestyle.com! Then, in 2010, Francis decided to leave it all. But, he wasn’t leaving God. He was separating himself from the megachurch that had started in his living room as he and other elders began to question its direction. “Was this really what the Church is meant to be? Is this all God had in mind when he created His Church in the first place?” Francis questions in his second book Letters to the Church. “We began to wonder if our definition of a church actually fit God’s definition.” “Everything had grown to be very dependent upon one person,” he continues. “The Bible tells us that every member of the body has a gift that is necessary to the functioning of the church. When I looked at what went on in Cornerstone, I saw me and a few other people using our gifts, while thousands just came and sat in the sanctuary for an hour and a half and then went home.” After leaving Cornerstone, Francis wrestled with what the next step was. He and Lisa ended up selling their Simi Valley house and moving their family of six at the time overseas to India, Thailand and China. And the $1 million his bestselling book made in the first year, plus the money it continues to make? Francis signed it all over to a charitable gift fund helping the poor and victims of human trafficking. “We witnessed the simplicity of the lifestyles in rural Thailand, and the joy of the men and women who served widows and orphans day in and day out” “You meet these believers that just blow your mind. It’s everything the Bible talks about,” Francis says, inspired by those he’s met throughout his travels. “Some of the

It was after that Francis believes he was called back to the

godliest people, the most committed...people that I

States, and the Chan family ended up back in San Francisco.

admire and aspire to become like. If I can get past my

This time, much like the beginning of Cornerstone, Francis

own hunger for comfort and enjoyment and really sac-

and Lisa once again felt a calling to plant a church.

rifice like I’ve seen some of these people do, I know I’ll have even more fulfillment in life.”

What started this time was We Are Church—an organization passionately pursuing what God wants in a church, done through

“People tha t I ’ve f ou nd that have spent t h ei r l i ves tr uly loving o t h er s a r e t h e jo yf u l peopl e.” 38

Leawood Lifestyle | November 2020

values and practices like devotion to scripture,

committing

churches of 10-20 people meeting in a home, and calling everyone to share the gospel and make disciples.

“Som et im e s you sh ed som e t h i ngs an d you re alize i t ’s a c t u a l l y bet t er ; s om e o f t he th i ng s w e t h ou gh t w ou ld brin g us in t o t h e p r esenc e of G od actually now di st r a c t u s.” Francis’ extensive time overseas has shown him a contrast

In the throes of a pandemic, quarrels over U.S. politics, a

between the American church and the spirituality and Godly

growing divide among people and beliefs, and the unsurety of

lives of others across the world, and now struggles with see-

life, Francis’ vision of where the concept of church is heading—a

ing the division in the church, due in large part to growing

non-prophetic guess, he clarifies, laughing—can be summed up

issues of individualism and pride.

through a story of his daughter Rachel, when she was 5 years old.

“Try to look at the church in America from an outsider’s

“We regularly visited this rundown place in our city called

perspective, Francis challenges. “Is that really where you

Paint Pals,” he laughs, reminiscently. “There was this old maze

would look for answers— knowing the divisiveness; know-

you walked through with only a few walls, some little ceramic

ing all the scandals; knowing everything you know about it?

things you could paint and this big bubble machine that was

The church is in a really poor state and it in some ways feels

just a hula hoop dipped in bubble solution.”

like it’s getting worse.” “I wish we could learn and see the sacrifice of others,” he continues. “Overseas they’re just obsessed with each other.” Francis, pretending to hold up a phone facing himself, goes on to describe how he sees this generation as a generation all about taking selfies; noting that you could be in the Grand Canyon or Niagara Falls and you’re always in the picture—always the center of everything.

“One day I was just like, ‘Honey, this week I’m going to take you to Disneyland!’ And she was like, ‘What’s that?’” he says. “I go, ‘You have no clue. This is like the happiest place on Earth. You’re gonna go nuts!’” Francis says Rachel began to get very sad, asking if they could just go to Paint Pals. “She’s working herself into tears,” he laughs. “Like, you’re crying because I’m about to take you to Disneyland.”

“All we really need to do is hit that little button that switches

“I feel like we’re just like Rachel when she was 5,” he says,

it off selfie mode,” he says. “And now I can’t even see myself. All

fondly recalling the Paint Pals days. “We’re accustomed to

I see is God and those around me. People that I’ve found that

certain things and God has something so much better for us. I

have spent their lives truly loving others are the joyful people.”

believe he’s leading us all into a deeper intimacy with Him that

Much like separation from his megachurch setting,

is just off the charts. Sometimes you shed some things and you

preaching in front of thousands, and the continued growth

realize it’s actually better; some of the things we thought would

of We Are Church exudes, Francis continues to spread the

bring us into the presence of God actually now distract us.”

belief that people are the church.

Nearly six months ago, Francis’ path led him to the Sham

“It’s not about going to a place and needing a critical mass

Shui Po area on the Kowloon side of Hong Kong with most

of 8 people or 1,000 people or this or that; it’s the person of

of his family, including his wife, all but one of his daughters,

Christ and enjoying that,” he says. “I really believe the Lord

two sons-in-law and two grandchildren. It’s a place where he

wants us during this time to go back to the scriptures, rethink

later found is where his mother also did ministries in the 1950s,

‘What did he really want the church to be?’ Believers have

and allows him the continued humbling opportunity to live out

been scattered since the beginning of the church. People

his journey through the Gospel, working with the ultra poor

were alone, people were in little groups and found each other

to bring relief, sharing the word of God and, you guessed it,

and enjoyed Christ together.”

planting churches.

CityLifestyle.com/Leawood

Leawood Lifestyle | November 2020

REALTY REPORT

CityLifestyle.com/Leawood

WATER & WOODS

Wa l k i n g by C a n d l e l i g h t THE 21ST ANNUAL LUMINARY WALK

AMID ALL THE CANCELLATIONS AND CURTAILED LIST OF ACTIVITIES, WHO ISN’T LOOKING FOR A HOLIDAY EVENT THAT IS STILL ON THE CALENDAR AND DESIGNED TO BE FUN, FESTIVE AND SAFE? In its 21st year, Luminary Walk at the Overland Park Arboretum & Botanical Gardens fills the bill. There will be adjustments due to the pandemic, but many features are returning. Attendees will stroll the lit pathways to marvel at the intricate gnome and fairy villages, the serene winter woods by candlelight, and the colorful Children’s Garden. There will be complimentary hot apple cider, and local musicians will perform in four different locations along the pathways. Horse-drawn wagon rides through the forest are included with admission. Trees, structures, and bridges are all part of the show, with thousands of lights aglow. To keep Santa safe, he will not be making his annual appearance. To allow for social distancing, capacity is limited. All paths are one-way, and face coverings are required. “We are grateful that our sponsors FNBO, Westlake Ace Hardware, and Sarin Energy Solutions wanted to help us make Luminary Walk happen in 2020,” says Irene Parsons, the volunteer who has chaired the event for the last five years. “Luminary Walk is a tradition for thousands of families. We are thrilled we are able to deliver.” New this year is a special seventh night dubbed “Candlelight Stroll” on Thursday, December 3. “For years, people have asked if there could be a night when the experience would be a quieter, more serene version of Luminary Walk,” said Sonya Wright, Chairperson of the Friends of the Arboretum Advisory Board. “We think Candlelight Stroll is the perfect date night event in 2020.” Luminary Walk opens on Friday, November 27 and continues Friday nights and Saturday nights only through December 12. Order tickets at opabg.org. 42

Leawood Lifestyle | November 2020