{"id":22376,"date":"2016-08-30T20:55:42","date_gmt":"2016-08-31T00:55:42","guid":{"rendered":"http:\/\/www.scottedelman.com\/?p=22376"},"modified":"2016-08-30T20:56:48","modified_gmt":"2016-08-31T00:56:48","slug":"a-break-from-bbq-at-bluestem","status":"publish","type":"post","link":"https:\/\/www.scottedelman.com\/wordpress\/2016\/08\/30\/a-break-from-bbq-at-bluestem\/","title":{"rendered":"A break from BBQ at Bluestem"},"content":{"rendered":"

Because one cannot live on BBQ alone, even when that BBQ is from Kansas City, I didn’t only<\/em> eat burnt ends during my Worldcon trip, though I might have made it appear that way<\/a>. I also wanted to experience the fine dining side of Kansas City at least once. So after a bit of research, I chose Bluestem<\/a>, where Chef Colby Garrelts had won the 2013 James Beard Award for Best Chef Midwest.<\/p>\n

And based on what I experienced with Ellen Datlow, Kathleen Ann Goonan, Pat Murphy, and my wife, I could easily understand why.<\/p>\n

We chose the three-course dinner option—though if we’d wished, we could have gone for meals of five or ten courses. It was not a set tasting menu, in we had multiple choices for each course, so aside from the amuse-bouche and mignardises below, everything else represents my dishes alone, not those of my companions. <\/p>\n

But believe me, we all left happy.<\/p>\n

Amuse-bouche: Saffron arancini<\/strong><\/p>\n

\"AranciniBlueStem\"<\/a><\/p>\n

Amuse-bouche: Maple hoecakes<\/strong><\/p>\n

\"MapleBluestem\"<\/a><\/p>\n

Foie gras torchon, huckleberry, almond, lemon, caramelized white chocolate<\/strong><\/p>\n

\"TorchonBluestem\"<\/a><\/p>\n

Glazed pork belly, yellow sweet corn elote, hass avocado, marinated tomato.<\/strong><\/p>\n

\"PorkBellyBluestem\"<\/a><\/p>\n

Wild blueberry tart, corn meal crumb, blueberry consomm\u00e9, buttermilk sherbet<\/strong><\/p>\n

\"BlueberryBluestem\"<\/a><\/p>\n

Mignardises: Chocolate chip, cherry, lemon curd<\/strong><\/p>\n

\"MignardisesBluestem\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Because one cannot live on BBQ alone, even when that BBQ is from Kansas City, I didn’t only eat burnt ends during my Worldcon trip, though I might have made it appear that way. I also wanted to experience the fine dining side of Kansas City at least once. So after a bit of research, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[761,49,760,16],"class_list":["post-22376","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-bluestem","tag-food","tag-kansas-city","tag-worldcon"],"_links":{"self":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/22376","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/comments?post=22376"}],"version-history":[{"count":5,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/22376\/revisions"}],"predecessor-version":[{"id":22395,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/22376\/revisions\/22395"}],"wp:attachment":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/media?parent=22376"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/categories?post=22376"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/tags?post=22376"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}