Summer Mocktails (p 20) - Healthful Elements

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Liquid LanguageBeer, Brats and Batting CagesHot July weather calls for an ice-cold locallybrewed beer.illustration by Brandon BriscoeIf you have Kansasphobia and haveto stay on the Missouri side, there aretwo other amazing brewpubs withexcellent choices. A place I alwaysend up on those nights I go out isMcCoy’s Public House in Westport.For someone looking for a fruit stylebeer, McCoy’s Red Light Raspberryis very popular. It pours with yellowand pink tones, which most don’texpect, and has a light raspberry andmalty flavor. A favorite standard fromMcCoy’s is their Newcomb’s IPA.Hang out at the 75th St.Brewery on a Wednesday night andyou’ll think Ted Danson is behindthe bar. This place is one of thecity’s best neighborhood hangouts.While waiting for a growler of theirKaw Point American Pale Ale,be sure to listen for all the localgossip and recent scoring woes ofthe Royals. This hoppy and slightlybitter (this is a good thing) paleale is perfect to take home and if agrowler is too much, get a siphon(32 oz.) for only $4.50 if you bringyour jug with you. General Manger,David O’Brien, recommends theirCow Town or Weed Wacker forthose blistering outdoor activitiesand suggests, “icing the ales downso the beer keeps its refreshingcharacteristics longer.”Watching the fireworks overthe Midwest countryside wouldn’tbe complete to a true beer drinkerwithout someone bringing a classicbrew. Not necessarily a local, but PBR(Pabst Blue Ribbon) is Americana.It’s making a comeback and is worthcrediting and especially drinkingduring the baseball months. “52percent of Pabst drinkers are under theage of 35,” says Area Sales Manager,Elly Goldstein. The new beer cats arerediscovering this traditional lager,which has a clean palate with sweetand bread-like flavor. Most don’tknow but it makes an excellent batterfor fish and pork. Give it a try…andinvite me over to taste test.Keep those yards mowed andpalates quenched with some of ouryour favorite local brews. We have alot of great bars serving up everythingfrom seasonal lagers to classic ales. Getit bottled to go and be the local heroat the neighborhood block parties andover-the-hill birthday bashes.Jason Burton is the Sr. MarketingDirector for The Roasterie. Jason writesand illustrates for several nationaland regional food and beveragepublications. He is a research nut andloves experimenting with his blender,juicer or ice cream maker. If it’sdrinkable, Jason will try it. His youngson, Cooper, is his official taste tester.There’s always a debate andmisunderstanding on how hotour summers really are here inKansas City. People that are not fromhere always assume that it’s “not thatbad,” but KC-seasoned veterans knowthe truth. All of the stouts and portersgenerally hibernate this time of theyear for me, as I’m looking for a bitmore refreshment and relief from theheat. On a 98° afternoon, with not acloud in sight, an adult can’t survivewithout a cold beer in hand.Grab the fat cuts of steak, suntan lotion and search for that perfectHefeweizen or hoppy IPA to navigateyou through our city’s steamy season.Here’s a list of local brews that willkick-off your 4th of July and get youthrough the summer.Since 1989, the BoulevardBrewing Company has put KansasCity on the craft beer map. Boulevardserved up an answer to summer byintroducing ZŌN, which was theirfirst beer developed by brewmaster,Steven Pauwels. This is a Belgian-stylewitbier that embraces its lemon andspicy notes (clove and coriander).You’ll get a tang of orange on thetongue with just the right amount oflow acidity. If you want to dress it up,garnish with an orange by squeezing abit of juice into a tulip-style glass andadding a slice to the rim. ZŌN pairs14 July, 2008well with lighter fairs such as salads orfruity desserts.One of Boulevard’s most recentmedalists is Saison. This member ofthe Smokestack Series was crownedwith a gold medal at the prestigiousMondial de la Biere Festival. Thisis a farmhouse ale that Boulevard’sDirector of Marketing, JeremyRagonese, describes as, “a golden,straw-colored hue that matchesperfectly to its effervescent body,while notes of pineapple, pear andlemongrass are slightly detectible.”This ale is a must-have!We have no idea how blessed weare to have the quality of food andbeverage that we have here. One ofthe great brewpubs in the country isthe Free State Brewery in Lawrence.When they opened their doors almost20-years ago, it was the first “legal”brewery to open in Kansas in over 100years. Now that’s a drought. Locals ofall types can be spotted hovered overtheir favorite seasonal while discussingKU sports. Two summer treats that arenow available are the John Brown Aleand Big Sea ESB. The John Brown,named after Civil War abolitionist, hassweet caramel, toffee and chocolatenotes. Get a ½ gallon growler andsome sausage links to grill. If you havelots of company, it’s worth seeing ifyou can order a pony keg.
TABLE HOPPINGVegetarian places so good, you’ll never miss the meat!Eden Alley707 W 47th Street • Kansas City, MO 64112816.561.5415 • www.edenalley.comIn the lower level of the Unity Temple on The Plaza, you will find KC’s oldestand best vegetarian/vegan/raw/gluten-free restaurant in KC. Started bytwo friends in 1994, Sandi Corder-Clootz, an original owner, continuesto operate the wide open, light and whimsical restaurant today with herhusband Greg Clootz. The restaurant is as colorful as the variety of foodon your plate with local art on the walls and tables. Try the Spinach andMushroom Loaf made from multi-grain bread crumbs, fresh spinach,mushrooms, rice and tofu topped with tomato-basil marinara with roastedsweet potatoes for $6.25, an ample half order.SAMPLE: around the menu with the Tantalizing Transcendent Triplet andget an appetizer or soup and two smaller portioned entrées for $18.Café Seed2932 Cherry • Kansas City, MO 64108816.561.SEED • www.cafeseed.comOff 31st street and around the block from You Say Tomato is KC’s newestall vegan and mostly organic restaurant. Owners Diallo and AfrickaKenyatta opened Café Seed in January, after moving here from NYCwhere they had a successful bookstore that served vegan food. The littleplace is a warm modern space with colorful artwork on the walls andtribal music playing. Choose the BLT with the soup of the day for $7.95,and be surprised at the flavor in the crispy soy bacon with butter lettuceand red ripe organic tomatoes on sprouted whole wheat toast. The soupon my visit was a creamy smooth black bean soup with a hint of thearomatic spice.START: your day in a healthy way with made-to-order organic juices or100% vegan smoothies $4-$6, open weekdays at 7:00 am.The Mixx4855 Main Street • Kansas City, MO 64112816.756.2300 • www.mixxingitup.comWhite-collar types, book lovers from the library next door and mid-townmonied Mom’s are all in The Mixx. Come here for the best designer saladbar in town. Chef/Owner, Jo Marie Scaglia, hires professional Chefs whohand-make your salad from the freshest vegetables available then toss themwith wonderful designer dressings – try the non-fat Pear Ginger Vinaigrette.Order The Mixx salad and get your choice of greens with five mix-in’s (over33 ingredients) and your choice of dressing with a slice of fresh bread for$7.49. Once you are done ordering and paying, enjoy people-watching inthe modern dining room which does a brisk business at lunch.LOOK: at their menu online before you dine, because you are expected toorder as soon as you arrive.Habashi House309 Main Street • Kansas City, MO 64105816.421.0414 • www.habashihouse.comTawfiq and Salha Al-habashi opened the Al-habashi Market, in 1992,in the heart of the City Market. A Middle Eastern grocery store featuringan impressive array of nuts, dried fruits, herbs and spices. In 2000, theyexpanded next door and opened a restaurant called Habashi Housefeaturing the food of their culture. Their number #1 selling dish, whichalso happens to be entirely vegetarian, is the House Combo for $6.99.It’s a great introduction to middle eastern cuisine featuring – Hummus,Baba Ghanouj, Dawali (Dolmas), Falafil patties and a choice of saladwith pita bread on the side. The service is fast and friendly, and the foodis authentic and tasty.OPEN: only for lunch 11:00 am – 2:00 pm Monday-Friday, but onFriday and Saturdays they are open until 7:00 pm. Closed on Sunday.Blue Bird Bistro1700 Summit Street • Kansas City, MO 64108816.221.7559 • www.kansascitymenus.com/bluebirdbistroKnown for their quality and commitment to buying theiringredients straight from local farmers and producers, owner,Jane Zieha-Bell, took the original concept which was upscalevegetarian, and expanded it by adding a few meat dishes, usingonly the finest free-range chicken and grass-fed beef. However,the vegetarian dishes are still very much on the menu and afocus here. Try the Risotto topped with oyster mushrooms andcaramelized onions for $19 or the Green Curry Vegetables withorganic coconut milk for $11. Order from their mostly organicwine list, and see if you can taste the difference.START: your meal, Thursday – Saturday, stop in next door andpick up fantastically fresh artisan bread from the Fervere Bakery.Jenny Vergara is a full time Foodie and a woman on a quest to develop her palateand herself through cooking, eating, drinking, traveling and writing. She has spentthe last 5 years documenting all the restaurants she found along the way in a seriesof personal restaurant journals she keeps for her own enjoyment. Email her attablehopping@gmail.com or keep up with her Foodie adventures at http://www.makingafoodie.com.July, 2008 15photo by Jenny Vergara
Page 1 and 2: JULY, 2008 • FREEKansas City’sg
Page 3 and 4: July, 2008 3
Page 5 and 6: EDITOR’S LETTERWith July comes tw
Page 7 and 8: LOCALLY GROWNMonarch WatchThis year
Page 9 and 10: COOK’S BOOKSBBQ Bash: The Be-All,
Page 11 and 12: Eat SweetIce CreamIce cream is the
Page 13: UNCORKEDHow does a wine end up in t
Page 17 and 18: TidbitsAl Fresco - In ItalyWe reall
Page 19 and 20: HOW TO...Get the Most for Your Prot
Page 21 and 22: Cooking fromthe HeartFajitasFajitas
Page 23 and 24: SPIRITED ADVISORPeach PalmerThe war
Page 25 and 26: Hop TalkSaisonSummer is the perfect
Page 27 and 28: LAST CALLCantaloupeCantaloupe is a

Summer Mocktails (p 20) - Healthful Elements

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