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April 2022 PUBLISHER
LIFESTYLE LETTER
The Northland is full of hidden gems to explore
I read an article from Texas Monthly last month that got me riled up. In it, the magazine’s barbecue editor (yes, they have a barbecue editor) Daniel Vaughn writes a story titled “Kansas City Needs a BBQ Renaissance.” He attempts to visit almost every barbecue joint in Kansas City and proceeds to be suitably unimpressed. I read the article multiple times, and throughout my reporting for our barbecue articles for this issue, along with Tyler Shane, we talked about it with Northland barbecue pitmasters. Though I absolutely do not have even a fraction of experience with barbecue as Vaughn does, I do have plenty of experience eating in different regions, states, and countries, and the thing that kept niggling at me was the idea that Texas barbecue is the standard to which all barbecue should be compared. Don’t get me wrong, Texas barbecue is fantastic, but so is Carolina barbecue (though I don’t prefer it to ours), and obviously, so is Kansas City’s. And Kansas City’s barbecue is just different from Texas barbecue. When you eat pasta in Italy, you don’t compare a Roman carbonara to a Genovese pesto pasta. You appreciate them both for their regional specialty — and they’re both heavenly. While I didn’t love everything said in the Texas Monthly piece, I couldn’t help but feel a soaring proudness that most of the barbecue joints that made it out unscathed were Northland spots — notably, Fox & Fire, Scott’s Kitchen and Jousting Pigs. Kansas City has some great places to eat, but the Northland doesn’t get enough recognition as a place with great spots to eat and explore, especially amongst Kansas Citians. Often, the best places in the Northland don’t have that Instagrammability or impressive decor — heck, many of my favorite Northland restaurants are in strip malls. Scott’s Kitchen and Fox & Fire both sit in old car lots. But isn’t that part of the charm? It’s like a secret just for us — a hidden gem tucked away off of I-29 that you don’t want to get too popular, but also can’t help but tell people about. Texas can keep their Texas-sized opinions. We’ll keep our unassuming barbecue joints and the knowledge that they're some of the best around. After all, we're the Show-Me State — we don't have to brag about it, we just do it. K AT I E C U R R I D, E D I TO R @NORTHLANDCITYLIFESTYLE
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Zach Traphagan | zach.traphagan@citylifestyle.com Jeron Traphagan | jeron.traphagan@citylifestyle.com EDITOR
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Learn how to start your own publication at: citylifestyle.com//franchise Proverbs 3:5-6 Northland City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Northland area’s 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 Northland City Lifestyle™ is gathered from sources considered to be reliable, but
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APRIL 2022
inside the issue The Explore Issue
22
16
28
36
F E ATU R E D
D E PA RTM E NTS
16 On the hunt for morels
4
Lifestyle Letter
8
City Scene
10
Business Monthly
12
Local Experiences
16
Outdoor Adventure
22
Inspired By
28
Local’s Choice
36
Hot Spot
40
Events
Springtime means it’s time for Missouri’s favorite forage
22 The Send
A Hope Movement: Faith Amid the Impossible
28 All Fired Up
A round-up of old school and new barbecue in the Northland
36 Blackout Bingo: BBQ style
You may have a favorite KC barbecue joint, but have you actually tried them all?
O N T H E C OV E R
Photography: Katie Currid Tacos and barbecue from Scott’s Kitchen
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S PO RTS + R E C R E ATION
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APRIL 2022
city scene
Where neighbors can see and be seen. 1
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SMITHVILLE CHAMBER OF COMMERCE
1: A band plays at the American Legion Post 58 in Smithville during a Fat Tuesday Broil. 2: People attend the Fat Tuesday Broil at the American Legion Post 58 in Smithville, sponsored by United Fiber. 3: The Fat Tuesday Broil in Smithville was a Smithville Chamber of Commerce event.
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APRIL 2022
business monthly A round-up of exciting news from local businesses.
North Kansas City Hospital on Best Employer List Forbes honored North Kansas City Hospital as one of America’s Best Midsize Employers 2022. Forbes ranked NKCH the number 1 midsize hospital and health system in the Kansas City area and number 182 midsize company in the nation “It is an honor to be considered among the best employers in the country,” said Stephen Reintjes Sr., MD, president and CEO of North Kansas City Hospital and Meritas Health.
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B USIN E SS M ON T H LY
Northland primary care sports med doctor joins Liberty Hospital Sports Medicine Alexander Schoofs, MD, has joined Liberty Hospital as a primary care
sports medicine physician. Most recently, Dr. Schoofs served as medical director of adult sports medicine for Saint Luke’s Sports Medicine Specialists. Dr. Schoofs will see patients ages seven and older with non-operative muscle and joint conditions and sports injuries. His special interests include management of acute and chronic joint and soft tissue injury, sports concussion, ultrasound-guided injections, and the use of platelet-rich plasma therapy.
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Park University Named a 2022-23 Military Friendly School Park University was designated as a Military Friendly School for 2022-23 by Viqtory. In fact, the University earned a Top 10 Award, ranking No. 6 in the “Private, Not Offering Doctorate” category. Park is the only college/university in the Kansas City region to earn a Top 10 Award in any category. The 2022-23 Military Friendly Schools list will be published in the May and October issues of G.I. Jobs magazine and can be found at militaryfriendly.com/schools.
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APRIL 2022
local experiences The best places and things to do in our area.
Explore the city for a weekend staycation full of adventure and relaxation. Enjoy the many hidden gems in our area without the need to travel that allow you to unwind and feel like you are on vacation right in your own city’s backyard.
Staycations THE ELMS R ESOR T & SPA: The Elms is one of the first places that comes to mind when you consider a staycation in Kansas City, and for good reason. 401 Regent St Excelsior Springs, MO CR OSSR OADS HOTEL: The Crossroads Hotel has a beautiful vibe, and with its well-designed lobby bar and Italian restaurant, Lazia, you won’t have to leave for the entire weekend. 2101 Central St Kansas City, MO THE HATCHER Y HOUSE BED & BR EAKFAST: Make a weekend getaway to Weston with a stay at the Hatchery House — conveniently located across from O’Malley’s Irish pub. 618 Short St. Weston, MO NO VACANCY: A boutique hotel in the Crossroads, each of No Vacancy’s rooms is individually designed and curated. It’s the perfect place for a refresh and reset. 1717 Wyandotte Street Kansas City, MO HOTEL KANSAS CITY - IN THE UNBOUND COLLECTION BY HYATT: The decor in this historic hotel on the edge of the Power & Light District is inspired by the 1920s. 1228 Baltimore Avenue Kansas City, MO
Scan for more photos and the full list. No Vacancy
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On the hunt for morels ARTICLE AND PHOTOGRAPHY BY GILBERT RANDOLPH
Springtime means it’s time for Missouri’s favorite forage
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O UT D OOR A DV E N T U R E | S PORTS + RE CRE ATI ON
April marks the high time for America’s most popular mushrooms, morels. When the sycamores and cottonwoods start to bud, mushroom foragers get itchy feet and roam the bottomlands across Missouri to find fungal gold. Traditionally, morels are fried, but if you walk enough, you just might find sufficient amounts and want to branch out and try something different. Or perhaps, you’ve never had a morel and are wondering what all the hubbub is about. This is your introduction to the world of the morel, how to use them in the kitchen, and why people love them. There are numerous species of morels. In Missouri, you are most likely to find the yellow or common morel, but black morels and half-free morels are often found as well. The yellow morel is a light tan to golden brown in color, depending on age. The head of this mushroom resembles a brain and is attached to its base. It’s also hollow inside — an important feature — and sometimes you’ll find a slug friend in a morel. Don’t be squeamish, though. Slugs and other critters like eating them just as much as us and can simply be shaken or washed out to be returned to the forest floor. There is also a “false morel,” which is actually a group of fungi under the gyromitra genus that you don’t want to eat. You may have heard them referred to as the “red ones,” or “beefsteak mushrooms.” They are a dark red or maroon in color, are not completely hollow inside, and have a lobed or folded looking cap compared to the pitted cap of true morels. While
some of these false morels are consumed regionally, it’s advisable to stay away from them, as their identification and toxicity are debated. Also, while morels are eaten by millions of people every year, if you’re trying them for the first time, try only a little bit and make sure they are well cooked. Morels can cause an upset stomach in some people, though it’s not common. Better to find out they don’t agree with you after having a small morsel than after downing a feast. Finding morels is simpler than you might think. Come April, look in river bottoms with sycamore, cottonwood, ash, and box elder trees. I often find common morels in areas with sandy soil and plenty of deadfall. Floods can stimulate morel growth and you’ll find them both in open areas and bunched up where wood has been washed against the bank. If the area you’re hunting has large cottonwoods, try and find large dying trees to search around. Morels don’t always grow on these, but it’s a good way to narrow down areas to look. The secret to success is to look often and walk far! Once you’re 100% certain you have an edible variety of morel, it’s time for your culinary wheels to turn! First, understand that morels are different than store-bought button mushrooms. Morels have a slightly nutty, light flavor, which pairs well with white meats, risottos, soups, and crusty bread. If you’re looking to pair a drink with them, I enjoy witbiers, lagers, and white wines. CONTINUED >
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“Finding morels is simpler than you might think. Come April, look in river bottoms with sycamore, cottonwood, ash, and box elder trees.”
Morels are synonymous with spring, sunlight, warmth, and the likes. Their texture is paradoxically both firmer and lighter than button mushrooms. Once you have a morel sautéed to crispy perfection, it might ruin you for most other varieties. If you are feeling indulgent, morels are also phenomenal when fried and stuffed with cream cheese and chives. Livening up your dish with other wild ingredients makes a successful mushroom foray that much more rewarding.
HOW TO PREPARE MORELS: • • • • • • • •
Lightly battered and fried As a topping for pizza Sautéed in butter Duxelles Soups and bisques Risotto Stir fry Pickled
MEATS TO PAIR WITH MORELS: • • • • • •
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O UT D OOR A DV E N T U R E | S PORTS + RE CRE ATI ON
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THE SEND
A HOPE MOVEMENT: FAITH AMID THE IMPOSSIBLE
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I NSP IR E D BY | L IFE + CULTURE
“There is a generation that is hungry, hungry for something more to live for, hungry to make a real difference, hungry to represent Jesus to the nations as He is portrayed through scriptures and how He lived out his life. This is about the least, the last and the lost.” —Andy Byrd, Youth with a Mission (YWAM)
During a time when negativity, darkness and divisiveness have plagued modern society, never has the hope of spiritual awakening resonated so clearly. Now, imagine the daunting task of activating a massive missional emergence that expands across ages, denominations, people and nations, and it becomes abundantly clear that this faith journey can only be ordered by God. It is within this overwhelming reality that real hope can be found. And it is The Send that is merging these immense societal needs of the people of the world with the purpose of finding their place in the great commission.
ARTICLE BY ADRIANE TAYLOR
This urgency now has a response. When missionary Andy Byrd and Francis Chan reflect on the history and vision of The Send, a poetic passion illuminates the room. It is a passion so driven by divine enthusiasm, and a belief that the kind actions of people would reflect what Jesus has called the world to do, that it is impossible to dismiss. The history of this calling was birthed in 2000 with the guidance of Lou Engel Ministries. This vision, The Call, has packed stadiums worldwide for 18 years with a message of prayer and fasting along with a mission of encouraging America to turn to Jesus. It was in 2018 that a team of distinct ministries began to question what could be done for the Kingdom if they really worked together in a spirit of unity and collaboration. The Call had become the catalyst in creating The Send, a movement of massive missional activation that had hopes of impacting the 3.2 billion unreached peoples of the world through the promise of the gospel. The trajectory was paved, and the response was immense. In 2019, The Send filled an Orlando stadium, resulting in a mind-blowing 58,000 people answering the call to mission fields and thousands making commitments, willing to joyfully live for something bigger than themselves. They were just getting started. What came next was further proof that God was in all the details. The Send received an invitation from Kansas City’s Arrowhead stadium. It was an opportunity to extend the gospel in the loudest stadium in the world. Byrd believes that Arrowhead could become a megaphone to the nations: Byrd explains, “How powerful that we could make a sound in that stadium: The sound of hope, the sound of the love of Jesus, the sound of hope for a generation and the sound of activation—The sound of love running across the streets of our cities and of hope running to the hardest and most difficult places. Experiencing the division in the last two years as if everything served to divide our nation whether it was politics, Covid or racial lines, it was just so painful. Three major traumatic divisions were being pushed in the nation where normally we would get one of those a decade —three in two years. At a cultural level the division was off the charts. If the church cannot be unified, how can we unite the nation? We needed something so risky that thousands would be able to say that they are not alone.” CONTINUED >
PHOTOGRAPHY BY JANIE JONES
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The Send speakers Francis Chan and Andy Byrd
This urgency energized an army of people, missionaries and volunteers. They toured across the U.S. hosting over 45 events, calling the nation to Kansas City. In addition The Send partnered with a 350-campus tour to spread the dream of making a difference. The church of America needs to be able to see itself as part of the solution to the crisis of the hour. This greatest mobilization across the nation is to culminate at Arrowhead Stadium on Saturday, May 14, 2022. The ultimate goal of The Send is to encourage simple acts of the love of Jesus multiplied by ten thousand. Byrd believes
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I NSP IR E D BY | L IFE + CULTURE
people want to get on the field but that many need permission to take a step. The Send KC is a call to action. It is 12 hours of Great Commission messaging intended to stir an awakening and is free of charge. The Send hopes to represent the beauty and diversity of the nation and to continue to spread a message of hope as we all do our part to see a true spiritual awakening and a broad scale activation of believers from every walk of life. For more information and to get involved visit: thesend.org
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All
Fired Up A round-up of old school and new barbecue in the Northland 28
LOCA L’S CH OICE | FOOD + BE VE RAGE
Fox & Fire
In a city with such rich history in barbecue, one does not break into the Kansas City meat scene without significant talent. In the Northland, one can experience Kansas City barbecue in all its forms, from the classic award-winning barbecue restaurants to craft joints that reevaluate traditions within the community. It’s up to the hungry to decide if they’re simply drawn towards old school or new school. One doesn’t need to fret the decision too much, as we’ve rounded up notable pitmasters and all are experts at keeping their brisket (the meat that dries out the quickest) tender and succulent. An aspect of Kansas City barbecue that makes it stand out from the rest in the country is the variety of meats, seasonings, and sides. Smokin’ Guns BBQ , a restaurant located adjacent to an industrial area of North Kansas City, is a long-time local favorite and known for its line of rubs that include unique spices such as cinnamon and clove and even a hint of cocoa. Husband and wife duo Phil and Linda Hopkins left their corporate jobs of over a decade after making a name for themselves in barbecue competitions across the country, including winning the title of grand champion in the 1999 Jack Daniel’s World Championship Invitational Barbecue Contest. Needless to say, the Hopkins have earned their place among the greats in barbecue history. Smokin’ Guns BBQ has been featured on Guy Fieri’s Diners, Drive-Ins and Dives. The Hopkins’ history of creating exceptional barbecue lends their restaurant as one of the more classic styles of barbecue one can enjoy in the Northland. Nonetheless, Linda Hopkins credits their continued success to consistent and quality barbecue as well as adding menu items such as barbecue nachos, a smoked meatloaf sandwich, and a baked potato topped with beans and coleslaw. However, a competition background isn’t necessary to create noteworthy barbecue. Owners and brothers Nick and Sam Silvio have restauranteur backgrounds that date back to their father who opened the first Kansas City pizza spot in the 1950s. Hawg Jaw Que and Brew, also located in North Kansas
ARTICLE BY TYLER SHANE PHOTOGRAPHY BY KATIE CURRID
CONTINUED >
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“A competition background isn’t necessary to create noteworthy barbecue.”
Hawg Jaw. Photo by Tyler Shane
Smokin’ Guns
City, is their dive-style restaurant that takes a mellow twist on Kansas City barbecue with its diner meals, homey ambiance, and microbrew beer selection. The brothers have integrated their Sicilian ancestry within the menu by adding their homemade Italian sausage to select menu items. Nick and Sam are no strangers to great barbecue, however. All meats are smoked with cherrywood, which Nick claims to allow more of the natural f lavors of the meat to come through — ideal, considering all beef is 21-day aged Sterling Silver Choice. The workin’ folks special is a popular menu item, including sandwich with a meat of your choice, a side, and a soft drink. The Irish hawg is a take on the classic Rueben sandwich consisting of smoked corn beef and smoked sausage. The loaded fries are seasoned crispy fries topped with indulgences such as chipotle sour cream, BBQ
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LOCA L’S CH OICE | FOOD + BE VE RAGE
queso, and jalapeños and is a favorite menu item as it seems to only acquire deliciousness the longer it sits at your table. Continuing their innovative home style plates, the brothers have future plans to combine their love of barbecue and their Italian roots to introduce barbecue pizza to the menu. Jousting Pigs BBQ in Liberty and Wabash BBQ in Excelsior Springs are both restaurants that specialize in award-winning barbecue. Jousting Pigs BBQ shares the space with 3halves Brewing Co., making it an ideal location to devour competition quality barbecue and craft drinks in the historic square of downtown Liberty. All meats are sliced by hand when you order, and the sauce is particularly unique with its sweet yet smokey flavor. The restaurant uses a wood fire smoker as opposed to the common rotisserie smoker. This requires a more hands-on approach and
attentiveness when handling the meat, making it a labor of love that shines through to the end product. Wabash BBQ is a small building tucked away near the Elms Hotel and Spa. It is a hidden gem with big accomplishments, most notably being voted the best ribs in Missouri according to the USA Today. The restaurant makes a special effort to create an environment for the community of Excelsior Springs and adorns a blues garden so customers can enjoy live music along with their good eats. Similarly, Scott’s Kitchen, located near the airport, may not catch one’s eye from the highway. The restaurant was previously a car rental business, and the building is surrounded by a large parking lot. However, the restaurant’s unassuming exterior only amplifies the customer experience because right as one enters Scott’s Kitchen, they are greeted with an enthusiastic staff, plenty of seating, and
Scott’s Kitchen
CONTINUED >
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Fox & Fire
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LOCA L’S CH OICE | FOOD + BE VE RAGE
Andy Fox of Fox & Fire
Scott Umscheid of Scott’s Kitchen
a sizable menu that serves breakfast and lunch. The owner, Scott Umscheid, can be found engaging with his customers as if he has known them for years — which, at times, is the case. In addition to airport travelers, the kitchen has built a following of loyal locals due to primarily serving lunch. Amazingly, the restaurant is closed on the weekends. Scott’s passion and barbecue competition background shine through each plate as all meats are smoked just the day before. In addition to the conventional meats and sandwiches, the menu offers a refreshing amount of variety, consisting of house made sausage, burritos, bowls, and even tacos. The smokey white fish tacos and house made chipotle ghost
pepper jack smoked sausage tacos are among customer favorites and the jalapeño coleslaw provides the perfect kick to cut through any tender and greasy meats you may feast upon. Scott’s passion for his craft is contagious and one can’t help but find the innovative food just one of the many endearing qualities of this humble place. Andy Fox of Fox & Fire considers himself a small-town guy through and through, having been born and raised in a small town south of Kansas City. However, his ultimate awakening with barbecue happened while exploring the barbecue scene in Texas. In awe of the community as well as the food itself, with its simplistic approach of letting
the meat provide much of the flavor for each plate, he decided to pursue this style on his home turf of Missouri. Andy operates out of a trailer in Kearney on a small lot, joined by two offset smokers. The trailer is only open on Saturdays and you can expect a line when you arrive. Not only has the barbecue become a favorite weekend lunch spot, but food handled with such craft and care is not made to be served quickly. The menu is written on a piece of paper and taped onto the outside of the trailer. Meats are ordered by the pound at the window and cut to serve. All meals are served with no frills and can stand well enough on their own — Kansas City’s beloved topping of barbecue sauce is entirely optional. The
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Fox & Fire
sausage link is juicy, the brisket and ribs, in their pull-apart splendor, are truly something to admire. All sides are homemade. Andy is certainly bringing the new school take on barbecue to Kansas City and it is more than welcomed. While many are wondering the next steps for the trailer, Andy is choosing to focus on quality over quantity for now. He hopes the lot in Kearney will continue to provide a space for people to slow down, break bread together, and create a community.
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Our window films block up to 99.9% UV rays from entering your home protecting your furniture, curtains, and floors from the harmful effects of the sun.
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(816) 542-0882 | SHADEDSOLUTIONSKC.COM
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LOCA L’S CH OICE | FOOD + BE VE RAGE
PROTECTION FOR WHAT'S NOW, AND WHAT'S NEXT.
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SUMMER 2022 JUNE 6 - AUGUST 5 | TODDLER (AGE 2) - 8TH GRADE Oakhill Fully Charged aims to create an environment that feels like a vacation every day through everything from field trips to campwide water balloon fights. Create lasting memories as we fill your summer with fun and excitement!
Toby Breedlove, Agent 204 Ne 91st St, Kansas City Bus: (816) 468-1300 tbreedlo@amfam.com tobybreedloveagency.com
Weekly Field Trips Themed Camps Before/After Care Lunch Offerings Optional Swim Lessons Fees Start Under $50/Day
OAKHILLDAYSCHOOL.ORG/SUMMER 7019 N CHERRY STREET | GLADSTONE, MO | 64118
American Family Mutual Insurance Company, S.I. & Its Operating Companies, American Family Insurance Company, Life insurance products underwritten by American Family Life Insurance Company, 6000 American Parkway, Madison, WI 53783 ©2019 015967 – 2/19 – 10290415 AP R I L 2 0 2 2 | C I TYL I FE STYL E . C OM/NO RT HL A N D
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BLACKOUT BINGO: BBQ STYLE
ARTICLE AND PHOTOGRAPHY BY KATIE CURRID
You think you have a favorite KC barbecue joint, but have you actually tried them all? Talking barbecue in Kansas City is a dangerous game. Mention your favorite barbecue joint, and someone will fire back at why it’s inferior to their favorite place. It can sometimes be fun and games, or sometimes it can get serious. We’re not about to leave out anyone’s favorite spot, and honestly, is there much bad barbecue in Kansas City? We covered
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some pitmasters doing notable stuff in the Northland in our “All Fired Up” barbecue story, but we’re not about to leave anyone out. Heck, we challenge you to try every barbecue joint mentioned in this issue and then give us your own verdict (and then report back on your cholesterol levels).
We have Aspen Spas on display. www.aspenspas.com
THESE BEAUTIFUL HOT TUBS ARE MADE IN ST. LOUIS, MISSOURI. 6289 N. Oak Trafficway Kansas City MO 64118 816-216-1942
Sean O’Malley of Tin Kitchen
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TIN KITCHEN
CHIBOG 2 GO
509 Main St, Weston Just like most Weston businesses, Tin Kitchen is in a historic building on Main Street — an old hardware store built in 1842. Owner Sean O’Malley smokes their barbecue with pecan wood, and it washes down nicely with their great selection of craft beers and cocktails.
160 State Rte 92, Kearney A takeout joint named after the goal “to eat full” in Filipino, Chibog 2 Go serves Filipino-style barbecue, as well as Filipino classics such as lumpia and chicken adobo.
SMOKEHOUSE BBQ 8451 NW Prairie View Rd, Kansas City and 6304 North Oak, Gladstone Smokehouse is one of the oldest barbecue joints in the Northland, and they’ve got three locations — two in the Northland and one in Independence. They hickory smoke their brisket and are the go-to spot for many Northlanders.
CHOPS 109 E Main St, Smithville A reliable hometown barbecue spot, Chops has delectable ribs and even offers fried pork tenderloin, in addition to all the barbecue standbys. We also like their wrap options and loaded fries.
DIDDY’S KITCHEN BBQ & BREWERY 103 S Jefferson St, Kearney If their social media is any indication, the folks behind Diddy’s have a sense of humor. In addition to their simple menu, they also have their own brewery and often feature live music and events.
WOLFEPACK BBQ 1340 Burlington St, North Kansas City Though it’s currently a pop-up inside Callsign Brewing, this new barbecue joint has plans to make a permanent spot inside the Brewery this summer. The owner has experience working with Scott’s Kitchen, Fox & Fire and Jousting Pigs, and in addition to all the ol’ standbys, they have unique menu options like Thai peanut potato salad and Mahi Mahi tacos.
SMOKEBOX BBQ 10020 N Ambassador Dr, Kansas City If you manage to get to your main course without filling up on appetizers such as wings, corn nuggets and fried ravioli, you can treat yourself to all the barbecue classics. They also have some made-from scratch Italian-style sandwiches, such as meatball and Italian steak.
Photo by Tyler Shane
Jousting Pigs
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From our Farm to Your Family VOTE D
Best I N KC
FOR B EEF J ERKY, HAMB URGERS , & HOT DOGS
WWW.THEU PPER CU TKC . CO M | V B
(816) 781-8694 9 7 6 9 N C EDA R AV E KA N SA S CI TY, MI SSO U R I 6 4 1 5 7
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APRIL 2022
events A curated selection of the most intriguing upcoming events in our area.
A P RIL 1 ST- 3 0 T H
A P RIL 9 T H
Eagle Pointe Preserve Model Home
85 12 N BOOTH AVEN UE KCMO 6 4 1 5 7 | 1 2:0 0 P M View a model home built by Owens Homes at the Eagle Pointe Preserve, a subdivision off Shoal Creek Valley Drive and N Booth Avenue. The model home is located right behind Andy's off of 152 highway. Monday-Friday 1-5 p.m. and Saturday-Sunday 12-5 p.m. For more information: owenhomeskc.com
Boneanza
WAG G IN ’ TR AIL DOG PARK | 1: 0 0 P M Bring your dog for an afternoon of Easter fun! For a $5 donation, your pup will receive a goodie bag and get to participate in a dog-only Easter Egg Hunt. There will be prizes, pet vendors, and photo op. The small dog egg hunt will be at 1:30 p.m. and the large dog hunt at 1:45 p.m. A P RIL 1 6T H
Easter Egg Hunts
VA RIOUS LOCATION S | 2:00 P M Basswood RV Park — Kids at 2 p.m., adults at 3 p.m. 15880 Interurban Rd Platte City, MO Smithville — Heritage Park Riverside — Renner Brenner Park, 8-9 a.m. A P RIL 2 2 N D
Rise & Shine For Kids Annual Community Breakfast
AN N UN CIATION COMMUN ITY C E NT E R I N KE A R NE YS | 7 :0 0 A M An annual breakfast to benefit the Kearney School District that includes a breakfast and presentation. A P RIL 2 3 RD
Spring Parade of Homes
T HROUG HOUT KAN SAS CITY | 1 1 :0 0 A M The Spring Parade of Homes returns April 23 - May 8 and will feature hundreds of homes located around the Kansas City area that have been built by members of the Home Builders Association of Greater Kansas City. Parade homes will be open daily from 11:00 a.m. to 6:00 p.m. and admission is free. More information is available at KCParadeofHomes.com . A P RIL 2 3 RD
TWA Museum Hangar Dance
T WA MUS EUM | 5:30 PM You are cordially invited to attend a 1940’s USO-style Hangar Dance to benefit the TWA Museum. Attendees can wear vintage WWII and other military uniforms, vintage 40’s attire, WA uniforms or come as you are. Tickets are $30.00 per person before April 21st or $35.00 at the door. Call the TWA Museum at 816-234-1011 or email twamuseum@gmail.com for more information. A P RIL 23 RD - 2 4 T H
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Search for Bigfoot
BEVER LIN 'S STATUARY IN DOW NTOWN WE STO N | 1 0 :0 0 A M Two 400-lb Bigfoot statues will be hidden around the Weston area. For a $5 search fee, participants will receive maps and clues. If found, searchers take a selfie and email it to the Weston Chamber of Commerce. A Bigfoot winner will be drawn each day and there are secondary prizes as well. April 23 from 10 a.m.-5 p.m. and April 24 from 12-5 p.m. For more information, go to westonmo.com/play
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Get in touch by heading over to our landing page to connect: CityLifestyle.com/Northland
A P RIL 3 0 T H
Parkville Farmers' Market
EN G LIS H LAN DIN G PAR K IN PA R KV I L L E | 7 :0 0 A M The Parkville Farmers' Market returns on April 30. Support your local farmers by shopping the market! It has a large selection of locally grown/produced assorted fruits & vegetables, meats, farm-fresh eggs, local honey & honey by-products, jams & jellies, homemade baked breads & sweet treats, plants & cut flowers, herbs, mushrooms, and more. A P RIL 3 0 T H
Parkville Microbrew Fest
EN G LIS H LAN DIN G PAR K IN PA R KV I L L E | 1 :0 0 P M Parkville Microbrew Fest is one of KC’s largest beer festivals with live music, handcrafted ales, and great food. Festival admission includes a commemorative logo tasting glass, live music, and all the beer you care to sample from 1-5 pm! Tickets are $40 for early birds, $45 for advance purchase, and $55 at the gate, pending availability. A P RIL 3 0 T H
Gatsby Days
DOWN TOWN EXCELS IOR S P R I NG S | 1 2:0 0 P M The Roaring ’20s Are Back Again! Each year, Excelsior Springs travels back in time to its golden age, the Roaring ’20s. Come experience a celebration through street artists, demonstrations, live music, original poetry, vintage cars, fashion, and more. Sponsored by the Excelsior Springs Cultural Guild. Visit esculturalguild.com for more information.
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APRIL SHOWERS
Bring May Flowers! EVERY WEDNESDAY IN APRIL
Conquer April showers and enjoy May flowers when you grow with Anthology of Burlington Creek. Take a tour of our beautiful community, and we’ll give you an umbrella and flower seeds to plant! Get answers to your questions about senior living and discover all the wonderful amenities and more that Anthology has to offer you or your loved one. This will be a socially distanced event. Masks required.
RSVP TO RESERVE YOUR TIME 816-256-8105 Continue Your Life Story With Us ANTHOLOGY OF BURLINGTON CREEK 6311 N. Cosby Ave. / Kansas City, MO Assisted Living / Memory Care
AnthologyKansasCity.com
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