Traditional recipes

Kansas City’s Julian Restaurant

Kansas City’s Julian Restaurant


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This local restaurant highlights regional and seasonal ingredients

Chef Celina Tio (in background) likes to keep it local.

The cuisine at Julian is made up of soul-satisfying comfort foods using fresh, seasonal, and local ingredients that are refined with a signature twist by chef, owner, and James Beard Best Chef Midwest 2007 recipient Celina Tio. In addition to cooking, you will find her bringing out plates and refilling water glasses as she mingles with guests.

One of the restaurant's most popular dishes is Tio’s crispy pork shoulder. Depending on the season, it is served with various seasonal ingredients, such as sweet potatoes and house-made marshmallows or succotash and bacon vinaigrette.

To stay true to the concept of using local and seasonal ingredients, Tio works with dozens of farmers in the metro area and uses only naturally raised meats.

On Sundays Tio offers "Sunday Family Meal," which is a dinner that includes one of her signature dishes, or highlights a "Diner Designed Dinner," a dinner that a guest will submit and then have the opportunity to work with Tio to create.

Tio’s dream to have a place where she could serve gourmet, chef-driven food in a casual environment has come to fruition with Julian.

Headed to Kansas City? Check out our Kansas City travel guide.


Reservations are accepted Monday-Thursday for parties between 5-10 people during normal business hours.

When John Ponak developed his award-winning margarita recipe nearly 45+ years ago, we thought &ldquoit can't get any better than this.&rdquo

Well, we are happy to admit we were wrong. You need to try &ldquoLiquid Attitude Tradicional,&rdquo our in your face, knock you flat on your back, one-of-a-kind margarita that's just right for any occasion. Oh yeah, and it's made with 100% pure Agave "Cuervo Tradicional".


Burnt ends to baked beans: Kansas City barbecue recipes to try for Super Bowl

The Kansas City Chiefs are set to go up against the Tampa Bay Buccaneers in Super Bowl LV on Sunday, but you don't have to be a KC fan to make some of their delectable barbecue recipes for game day! Kansas City is known for having arguably the best barbecue in the country including great brisket and pulled pork, but what they're really known for is their burnt ends — those yummy trimmings off the brisket that were once discarded but are truly the stuff that sandwich dreams are made of.

In addition to their slowly smoked meats, KC is known for its signature barbecue sauce — it's a thick, sweet sauce with a hit of spice that's slathered on meats at over 100 KC restaurants that each serve up their special brand of meaty goodness. Read on for the recipes that will take your Super Bowl supper to the next level, no matter which team you're rooting for!

Related

Food These are the most popular barbecue sauces in America: Here's what's in them

Kansas City Burnt Ends

Pitmaster Megan Day of Burnt Finger BBQ says that a slow smoke is what infuses the flavor deep into the meat. Don't forget that tangy, Kansas City-style sauce and return the meat to the smoker once you've slathered it on to create some caramelized, finger-licking goodness.


Recipe: KC’s Famed Bill’s Chicken Salad


Los Angeles is famed for the Cobb Salad. NYC stakes claim to the Waldorf Salad. And North Carolina has procured rights to the Ambrosia Salad. But most locals aren’t aware of the recipe that put Kansas City on the proverbial salad map. It’s the infamous and legendary Bill’s Chicken Salad—and if you’ve been in Kansas City for a while, you’ve probably seen it offered at one or two (or ten) restaurants. How did the iconic salad come about? We went right to creator Bill Crooks himself.

Chicken N Pickle’s own Bill Crooks, The Man, The Myth, The Chicken Salad Legend

When was Bill’s Chicken Salad created? What was the genesis behind it?
“Created in Paradise Diner in 1987 in Oak Park Mall. We had an Oriental Chicken Salad on the menu but ran out of grilled chicken one day—so, in a pinch, we put fried coconut chicken tenders on the salad instead. It was originally called Khourys salad (named after partner Paul Khoury) at Coyote Grill. Then moved up to Grand Street Cafe when it opened. We added baby greens to the mix. We found our honey mustard was too heavy for the new baby greens, so we changed to a light vinaigrette with a hot mustard overlay.

The salad spread from KC to Saint Louis to Little Rock to Wichita to Denver under the Yia Yia’s brand. Recently it showed up at Royals Stadium—and, of course, Chicken N Pickle! It’s been fun to watch young chefs go and do their versions around the country.”

Why do you think the salad is so beloved?
“The combination of flavor profiles is amazing. Hot, sweet, crunch, warm, cheese, eggs—it’s a little bit of everything.”

When you were whipping up this recipe, did you know it would be your legacy?
“It was a mistake. Like Chicken N Pickle—we threw it together. And who knew rotisserie chicken and Pickleball would be the perfect match?”

If you were a bettin’ man, how many Bill’s Chicken Salads have been served over the years?
“Millions. I’d literally guess millions.”

Grand Street Café’s version of Bill’s Chicken Salad

Bill’s Chicken Salad recipe

Salad ingredients (makes four)
8 cups of spring mix
8 ounces shredded jack cheese
8 ounces grape tomatoes halved
6 ounces chopped artichokes
6 ounces chopped hard-boiled eggs
2 avocados sliced
2 ounces lemon juice
2 ounces olive oil

Fried Chicken Tenders:
8 chicken breasts—each cut in half
Season with salt and pepper, then toss in flour, an egg wash, and in flour again.
Egg wash = 2 eggs, 1 cup of buttermilk, 4 tbsp. Cholula hot sauce

Spicy Mustard:
1/2 cup spicy Chinese mustard
4 tablespoons honey
2 teaspoons white wine vinegar
1/4 cup mayo

Toss all ingredients together except for the avocados and divide evenly between four plates. Chop the fried chicken and place on top with sliced avocados. Lastly, drizzle the spicy mustard over the salad and serve.


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KANSAS CITY, Kan. – The COVID-19 pandemic has caused another long-time restaurant in the metro to close permanently.

Dennis Laffoon and his brother Ron Laffoon announced Tuesday that their family’s restaurant, Frontier Steakhouse, located at 9338 State Ave. in Kansas City, Kansas would be closing for good.

The restaurant was founded in 1960 by Dennis and Ron’s parents, Everett Lee “Dutch” Laffoon and his wife Mary. On the land once stood a Phillips 66 station, a small restaurant and the Laffoon family home.

Mary Laffoon continued helping her two sons operate the restaurant until the age of 90 in 2010.

“We had a heck of a run but economics, building getting so old, repairs, taxes, COVID, a whole list of reasons why we are officially gone”, Dennis Laffoon said on his Facebook page Tuesday.

“Really want to thank everyone throughout the years who’ve stood by us,” Ron “Bubba” Laffoon said. “From the bottom of our heart, please support your local businesses.”

The brothers were also known for weekly live music at the restaurant with their “Hole in the Wall Gang” band. Dennis was also known for doing a Christmas performance each year and mentioned that he may still do one virtually.

This weekend, the Laffoon’s will be holding an auction for artwork that was on the wall as well as restaurant equipment and other things from throughout the many years. The time of the auction will be announced at a later date.

Dennis and Ron said all proceeds from the auction will be going to help their mom, Mary, who turns 100 on Christmas Eve and is living at a nursing home in Edwardsville.

“This corner, it’s not going in our pocket, it’s going to mom because I think she’s going to outlive us,” Dennis Laffoon said with a laugh.

A sad announcement for a place that saw the growth the city around it and continued to have success for many years, with the building of the Kansas Speedway, Village West and the Legends Shopping Center.

Whether it’s the home style feel, the country fried chicken, the homemade pies, the music, or the friendly greeting from Dennis Laffoon when you walked through the door. The longtime family owned restaurant will be missed by many.


Turn up the heat with habanero.

Perfect Cast Iron Skillet Roasted BBQ Chicken

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With some counties in the metro slowly re-opening for business and others leaving stay-at-home orders in place for restaurants and bars at least, Mother's Day brunch hangs in the balance.

Even with curbside and delivery options up and running, the experience of brunch is an in-person affair. It's about holding court at a table set with flowers to enjoy mimosa service and fancy coffee drinks over an extracurricular meal, with no prospect of dishes on the horizon.

So we asked Kansas City people with professional brunch experience, who also happen to be moms, what's most important this unprecedented Mother's Day, and they all agree: it's giving moms a break.

"So much of our mental load is consumed with everyone else's needs and wants," says Keely Edgington Williams, co-owner of Julep, a boozy brunch spot in Westport.

Her first piece of advice is actually a plea. "Let her sleep in," says Williams, who suggests waiting until the mom-of-honor wakes, bringing her an Irish coffee (recipe below) and giving her time to savor it in bed, alone.

"It's a gift to focus solely on ourselves," Williams says.

With that in mind, if you must ask a mom how to make brunch, it's best to ask these moms, so the mom in the other room can enjoy her day without planning it, too.

A special drink can set the day apart. Here's one recipe without booze and another for moms who might appreciate a celebratory buzz.

Kate Meinke
Heirloom Bakery And Hearth
Cafe Au Lait With Mother's Day Simple Syrup

Heirloom Bakery and Hearth in East Brookside is typically bustling on Sunday mornings, with lines out the door for fresh baked biscuits topped with eggs, made-from-scratch pop-tarts and espresso drinks. The morning hub is closed for now, with plans to re-open, on a date to be determined, after May 15.

Co-owner Kate Meinke shares her recipe for a simple syrup infused with herbs to dress up a cafe au lait, which is coffee with steamed milk.

Save the leftovers for cocktails later in the week.

  • 1 cup water
  • 1 cup granulated sugar
  • Several sprigs of your fresh herb of choice (ground spices can also be used, 1-4 teaspoons depending on the potency of the spice)
  • Combine water and sugar in a saucepan, turning stove to medium meat. If you’re using dried and ground spices, add them in at this time. Let the water boil until the sugar is completely dissolved and the water is crystal clear. This will only take a couple of minutes.
  • When water is clear, remove from heat and add fresh herbs. There is no need to chop the herbs or take them off the stem, just throw them in, stem and all.
  • Let sit for 30 minutes to an hour.
  • Remove herbs by hand or pour them through a sieve into a storage container. If ground spices have been used, give the container a good shake before you use the syrup. Store in the refrigerator for up to 3 weeks.

Keely Edgington Williams
Julep Cocktail Club
Irish Coffee and Bottomless Mimosas

As the proprietor of a bar known for whiskey drinks, Keely Edgington Williams is serious about the beverages on Mother's Day.

"Go that extra mile for her," she says. "Squeeze that juice yourself."

Ideal bubbles to top off orange juice in a mimosa, according to Williams, won't be sweet or dry. She favors Cava.

But Williams also likes a good Irish coffee. Here's her recipe.

  • 1/2 ounce rich simple syrup (see instructions above, omitting herbs and spices and increasing the sugar content)
  • 1 ounce Irish whiskey
  • About 6 ounces of coffee (about a mug full)
  • Soft whipped cream

Something to snack on while food preparations are under way never hurts. This cheese board can also be the main event in a pinch, especially when the greatest gift is no pots or pans to wash.

Natasha Bailey is a personal chef, caterer and health coach in addition to her gig in marketing and sales at Green Dirt Farm. She currently oversees three children's remote schooling on the side.

Natasha Bailey
Green Dirt Farm
Midwestern Mother's Day Cheese Board

Natasha Bailey is the public face for Green Dirt Farm, a supplier of artisan cheese for a lot of local restaurants.

A restaurant-style cheese plate is an indulgence most of us haven't had lately, making it a real treat this Mother's Day. Bailey has a few pointers for making yours fancy.

What to include:
Four Cheeses

  • Use a variety of milks (cow, goat, sheep, water buffalo and camel are all possibilities, and including more than one will impress your audience).
  • Use one of each of the following textures. Soft: burrata, fresh cheese, brie, Humboldt Fog. Semi-soft: gorgonzola, chevre, stilton, fontina. Semi-hard: manchego, comte, swiss. Hard: cheddar, pecorino, tomme.

One or more of each of the following:

  • Fruits (fresh or dried): berries, blood oranges, apples, pears, golden raisins, orange peels (Andre's Confisserie Suisse in Kansas City has chocolate-covered orange peels), apricots, dried figs.
  • Nuts: almonds, pecans, cashews.
  • Pickled vegetables: pickled green beans (available from KC Canning Co), olives, pickled watermelon rind, pickled okra, pickled cauliflower, pickled peppers.
  • Spreads: mustard, honey, jam.
  • Garnishes: mints, rosemary, edible flowers, microgreens.
  • Try to find a wood, marble or slate board. Leaving the selected cheeses in their wrappers, get the "lay of the land" by experimenting with different arrangements.
  • Use cheese knives, if possible, one for each cheese.
  • Arrange everything else after the cheese has been placed.
  • Once you add the last garnish, step back and pat yourself on the back.

Main Course
If you're feeling ambitious, a James Beard Award-winning chef and reality food show champion shares her signature french toast recipe, and she swears it's not that hard to make.

Celina Tio
Chef/Owner, The Belfry
Bananas Foster French Toast

Celina Tio has only one rule for Mother's Day brunch, and that is to indulge, because moms deserve it.

"I am a total savory eater," Tio says. "If I eat something sweet, I immediately eat something salty."

She calls her famous bananas foster French toast "a compromise."

How do you make French toast anything but sweet? By putting it on rye or rosemary bread.

If you want the glory of presenting this dish but don't have the guts to try it alone, Bananas Foster French Toast is also on the Mother's Day brunch kit menu at The Belfry. The dish is pictured above, paired with the restaurant's Spring Belle Cocktail.


Dinner

We want to welcome you to Tasso’s Greek Restaurant. Tasso’s is a family owned restaurant where you can taste traditional Grecian Greek cuisine as well as American favorites.

Since 1976 Tasso’s gives you a dining experience unlike anywhere else in Kansas City. We have live music, belly dancing and breaking dishes for you to enjoy Wednesday through Saturday evenings starting at 6:30 pm. At Tasso’s we are dedicated to an atmosphere that will give you a memorable dining experience each and every time you visit us.

We look forward to you joining us here at Tasso’s.

Our family thanks you, and we look forward to when you will come to Tasso’s and experience the ART OF GREEK HOSPITALITY!


/ new american

" I believe that we cannot truly be considered a FRENCH restaurant for many reasons, the most fundamental being -- we are not in FRANCE! It's similar to the idea that if someone tried to sell me a New York hot dog outside NYC I would not buy it on principle! Old, dirty, New York water -- the taxi smog, skyscrapers everywhere, the overwhelming sense of history and importance. all of these are crucial ingredients and part of an experience which of course cannot and should not be had here in the Midwest.

That being said, there is absolutely no reason to shun serving food that is homage to the original. Adding decor that grants a little escape from our everyday routine is crucial in creating a perfect soiree. Standing on the shoulders of giants is a privilege, and the French have mastered certain techniques as well as a sophisticated level of romance that deserves recreation and renovation! Keeping true to our Midwest-American core values and sensibilities is important to me, hence our delightful dance between Old French & New American! " -- chef jason


Grilled Prime Rib Roast

Did you know you can learn how to roast a prime rib on the grill? A grill can function as an oven, with the added benefit of that unmistakable grilled-over-an-open-flame flavor. Follow these instructions to grill an incredible prime rib roast.

Charcoal Grill

  • Be sure your prime rib roast is completely thawed. If frozen, thaw it in the refrigerator for at least two days before preparing.
  • Bring the meat to room temperature. Remove your roast from the refrigerator at least an hour (but no more than two hours) before roasting.
  • Season the roast well. Our Kansas City Steak Original Steak Seasoning is an excellent choice.
  • Prepare charcoal grill for indirect cooking by arranging an equal number of charcoal briquettes on each side and placing an aluminum foil drip pan in the middle of the grill. When coals are medium, ash-covered (about 25 minutes), add a few new briquettes to each side. Position the cooking rack handles over coals so adding extra briquettes is easy.
  • Place the seasoned prime rib roast on cooking rack directly over the drip pan and cover with the grill lid. Roast to desired doneness, following the chart below for the perfect boneless prime rib cooking time.
  • You will need to turn your prime rib roast periodically to ensure even cooking.
  • Add three to four additional charcoal briquettes to each side of the grill every 30 minutes or as necessary to maintain proper heat during grilling.
  • For a prime rib roast that is medium-rare, continue to grill for 1.5-1.75 hours until a meat thermometer inserted in the thickest part of the roast registers 125°F. Remember, your roast will continue to warm after removing it from the grill.
  • Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15 to 20 minutes before carving the temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking"). While resting, the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture and flavor. The final temperature for a medium-rare roast should read 135°.
  • Once your prime rib roast has rested, it's time to carve. Make sure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife).
  • Be sure your prime rib roast is completely thawed. If frozen, thaw it in the refrigerator for at least two days before preparing.
  • Bring the meat to room temperature. Remove your roast from the refrigerator at least an hour (but no more than two hours) before roasting.
  • Season the roast well. Our Kansas City Steak Original Steak Seasoning is an excellent choice.
  • Preheat grill on high.
  • Place the seasoned prime rib roast in the center of the grill and turn off the burners directly under the roast (there's no need for a drip pan when using a gas grill). Close grill lid. Roast to desired doneness, following the chart below for the perfect boneless prime rib cooking time.
  • You will need to turn your prime rib roast periodically to ensure even cooking.
  • For a prime rib roast that is medium-rare, continue to grill for 1.5-1.75 hours until a meat thermometer inserted in the thickest part of the roast registers 125°F. Remember, your roast will continue to warm after removing it from the grill.
  • Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15 to 20 minutes before carving the temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking"). While resting, the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture and flavor. The final temperature for a medium-rare roast should read 135°.
  • Once your prime rib roast has rested, it's time to carve. Make sure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife).


Watch the video: Kansas City Restaurant Week, KCTV 5 preview, Julian (May 2022).


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