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Pete Dulin’s culinary travel journal of eating and drinking near and far.
Jason Burton has built a career around his knowledge of beverages from fine spirits to craft beers, from single-origin coffee to cocktail trends. His firm The Lab is behind the original recipes at frozen cocktail purveyor Snow and Company as well as the multi-city event dubbed the Caffeine Crawl.
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January 31, 2012 – PETE DULIN, Special to The Star. Two Kansas City tea entrepreneurs, Zehua Shang and Paula Winchester, travel to Asia to steep themselves in ways to grow, process and serve an ancient beverage.
Continue reading “A Thirst for Tea Knowledge Leads to Asia”
Food writer (Ulterior Epicure) and photographer Bonjwing Lee co-authored bluestem, the cookbook, with bluestem restaurant co-owners and chefs Colby and Megan Garrelts.
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Written by Candice Millard, The River of Doubt is the true story of Theodore Roosevelt’s daunting and deadly exploration of one of the most dangerous rivers on earth. The book recounts the last great physical challenge that Roosevelt posed for himself in the Amazon rain forest. Millard, a former writer and editor at National Geographic who resides in Kansas City, conducted field research in the Amazon to retrace portions of Roosevelt’s journey.
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Seated at a table, Jim Chappell of Chappell’s Restaurant and Sports Museum opens a book of poetry and begins to read in a deep baritone. His finger scans the lines like a narrow spotlight illuminating the page. His voice warms to the words and revels in the rhythm and alliteration. The periphery of the room melts away, the banter of voices and drone of a television fade, and Chappell’s table transforms into a stage.
Continue reading “Jim Chappell: A Good Sport and Great Scholar”