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Home - Dish
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Crumbs: Food News
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Ingredient, one of several new restaurants taking space in the Midtown Crossing development, opened its doors last week. The restaurant out of Lawrence, Kan., will please lunch crowds with pizzas, sandwiches and salads made with fresh ingredients and served on the quick. The location at 33rd and Farnam marks the enterprise's sixth location and its second outside the Kansas City metro area. Ingredient is open for breakfast lunch and dinner, dine-in and carryout, and its patio is set to open in the coming weeks. For more information, visit ingredientrestaurant.com or call 715.4444.
Shoppers at the 156th and Maple Hy-Vee may be surprised to know they have a wine specialist at their service: Jaime Neiman Yudelson, wine and spirits manager there, recently passed a four-hour exam to become a Certified Wine Educator through the Society of Wine Educators. There are only 300 certified educators worldwide and only one other in Nebraska, which also happens to be Neiman Yudelson's husband, Rob Yudelson. Winos are advised to seek out the couple, make fast friends and invite them to any and all parties.
-Lainey Seyler
Ah, flavored booze. Who can resist the siren song of vanilla or cherry-flavored bourbon? Of dragonberry rum, whatever that is? Though bacon-flavored vodka is nothing new (nor is it particularly hard to make at home, should you be so inclined), Alaska Distillery is upping the ante with their new Smoked Salmon flavored vodka, which is said to "perfect any Bloody Mary."
If that's not enough, consider Del Maguey's Pechuga mescal. It's infused with wild mountain apples, wild plums, red plantains, pineapples, almonds, rice and the pechuga, a whole chicken breast that has been skinned and washed in running water for about three hours to remove any grease.
Less than a thousand bottles of Pechuga are released each year, and they go for $150-$200 per bottle. "No, the mezcal does not taste like chicken,"says LeNell Smothers of the weblog Slashfood. "The distiller says the purpose of the chicken is to prevent the mezcal from tasting overly fruity. All I know is that it's darn good."
-Kyle Tonniges
Comments? Questions? Want more? Check out our Booked blog online at thereader.com. Or email us at booked@thereader.com. |
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