KANSAS CITY, Mon.-Q39, the famous grill restaurant here, has always been a popular spot for NFL offensive linemen. Mitchell Schwartz and Eric Fisher, the former starters of the Chiefs, spent long hours in the Q39 enjoying the smoked brisket, seared ends, and pulled pork. In recent years, the offensive line for visiting teams like the Denver Broncos had their dinner at Q39 the night before the game against the Chiefs. And yes, Coach Andy Reid’s first dinner in Kansas City after the Chiefs won Super Bowl LIV was a takeaway order that included burnt ends, onion straws, mac and cheese, and a 39th quarter diet Coke .

On Wednesday night, the restaurant hosted the Chiefs’ newest players: guards Joe Thuney and Kyle Long.

“Just unbelievable,” said Thuney. “Every bite was better than the last.”

Long agreed and suggested that Q39 was the perfect place for the two linemen to meet for the first time.

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Palm Beach Jazz Company

The chi-chi Club Colette has been transformed into a B&B – Bourbon and BBQ – for members and guests of the Jazz Society of Palm Beach.

The “Night of Kansas City Jazz and Blues” took place on November 17.

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Founder Jean Dolan, President Arlette Gordon and President / Spokesman Paul Noble welcomed guests into the blue-lit courtyard, where the waiter served cocktails and appetizers.

Once inside, the night continued with the shortest speeches – way to go, Jean! – and a Kansas City-style dinner with roast chicken and ribs at tables with white candles and floral arrangements reminiscent of the Blue Room at “18th & Vine” in Kansas City.

But it was really about all this jazz.

The rising music stars of Palm Beach State College, the Progressive Jazz Quartet, performed, were supported by David Gibble, director of jazz at Palm Beach State College. Jazz pianist and melodist Stephen Scott, drummer Frank Derrick and singer Amanda Accardi, who impressed with his performance of “Body and Soul”.

The quartet consists of Michael McKay on trumpet, saxophonist Nicolaos Cavaliere, bassist Nikos Kyriazis and guitarist Wayne Mink.

The band closed with the wonderful jazz Charlie Parker “Going to Kansas City”

Unsurprisingly, that.

Scholarship recipients included Helene Karp, James and Anita Gabler of the Palm Beach International Company. Adrienne Coffin; Peggy and William Johnson? Jeffrey Blitz? Arlette Gordon (who was the same music student at the time) Joy Diesel? and Pamela Cole.

The next community event, “The History of Jazz”, takes place on Tuesday and includes student talent from Palm Beach Atlantic University.

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sdonnelly@pbdailynews.com

@pbdnsociety

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ONJon Rolph, drawn to the spirit and community of the Brookside neighborhood in Kansas City, immediately knew it was the perfect place to expand his Wichita-based daytime restaurant, he said.

“We wanted a place where we could feel at home,” said Rolph, the owner and founder HomeGrown with his wife Lauren. “When we came across Brookside, it just felt right. There is a lot about personality and there is a really strong presence in the community.

Jon Rolph, HomeGrown

“After we officially announced the opening of the restaurant, we delivered some homemade pop cakes to the stores and got to know our new neighbors,” added Rolph. “The reception and our conversations with the other store owners confirm again that Brookside is the right place for HomeGrown.”

This spot – 338 W. 63rd St., formerly Avenues Bistro – will make its debut in July.

Homegrown, which first opened in May 2017 and now has three locations in Wichita, is known for its locally sourced ingredients (as well as delicious, homemade pop cakes), Rolph said.

“It is important to us that we offer fresh meals that have been prepared from scratch at a very reasonable price,” he said. “… Breakfast is very habitual for people. We want people to come in and feel like they are treating their bodies right. “

click Here to learn more about HomeGrown.

The partnership with local farmers and manufacturers not only benefits HomeGrown, but also contributes to the success of the entire community, explained Rolph.

“We wanted to make sure we could work to keep the local dollars in the community,” he said. “So our espresso beans come from a local coffee roaster in Wichita. Our bacon and sausage come from a butcher outside of Wichita – and he got people to go to his shop and ask about the bacon they get at HomeGrown. We want to help build that exposure. “

Rolph and his team plan to forge the same connections with local Kansas City businesses, he said, noting that partnerships don’t necessarily have to be food related. From the tables and the art decor in the restaurant to tea or honey for a specialty drink, Rolph sees the possibility of a local partnership.

“I encourage people to get in touch with us through our Facebook page if they have a product to sell,” said Rolph.

click Here to get in touch with the HomeGrown team.

The Rolph family

More than just a place to eat

Rolph grew up as a restaurant child. His father and uncle opened the first Carlos O’Kelly-inspired Mex in Wichita 40 years ago – part of entrepreneurship in his DNA, he said.

The Thrive Restaurant Group operates the Homegrown, Carlos O’Kelly and Applebee locations. Jon Rolph is also the owner and founder of Thrive.

When it came time to build his own brand, Rolph and his wife both knew they wanted to send a message bigger than HomeGrown, Rolph continued.

They landed on: Cultivate Kindness.

“That’s us,” said Rolph. “We really tried to build a brand around this idea: we serve a great breakfast, but we also invite people to this idea to be kind.”

In order to win children over to their mission, Rolph and his team implemented a kindness mailbox, which he shared. Half of the HomeGrown kids’ menu is a postcard that kids can draw on and write an address on. You drop it off in the Kindness mailbox, and then the restaurant team sends it out for shipping.

“Children can tell their grandparents that they love them or send a message to a teacher they appreciate,” said Rolph. “This is really exciting because it feels like our message has come alive and full of new discoveries for us. I can’t wait to see how this evolves over the next 10 to 15 years with the HomeGrown brand. “

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siLade & Timber hopes to keep its groundbreaking idea in the Kansas City entertainment bullseye by opening a new 11-lane facility in the Power & Light District by the end of the summer.

Ryan Henrich and Matt Baysinger, Swell Spark

“We are excited to continue to grow our brand nationally, staying true to our roots,” said Ryan Henrich, co-founder of Blade & Timber and its parent company. Swell the Spark.

Based in KC, Swell Spark also includes original brands such as Unblock KC, Bar choir and Epic Alocha, and more than 200 employees as part of the small box entertainment portfolio. The company has opened six Blade & Timber locations across the US since 2017, when its first ax experience debuted in Kansas West Bottoms.

The original West Bottoms site is expected to close with the downtown move.

Open to ages 10 and up, the new Power & Light District on 1303 Baltimore Avenue will offer a private party, beer menu for adult players, and an extensive range of entertainment such as darts and backyard games, according to Henrich et al. . founder Matt Baysinger.

click here for frequently asked questions about Blade & Timber.

Blade & wood in Power & Light, floor plan

“We work daily to grow Blade & Timber as a brand that focuses on reaching people for a remarkable experience,” Baysinger said. “This new location is a huge step in bringing the Kansas City community a top ax experience.”

click here to find out why Swell Spark / Blade & Timber was one of the Startups that started watching in 2018.

Blade & Timber is designed for the west side of the Power & Light District in the former KOBE Japanese Steak and Seafood area, opposite the Arvest Bank Theater in Midland and next to the Yard House. The space will feature accordion-style doors on both the north and west sides of the space, creating an outdoor space to absorb the energy and noise of the center, according to a press release.

“We’re always looking for ways to add great local ideas and add entertainment elements to the Power & Light District,” said Nick Benjamin, CEO of Power & Light District. “Blade & Timber and the creative minds at Swell Spark control both of these boxes and we’re proud to want to call the Power & Light District home.”

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Luby’s has completed the sale and franchise of some of its own Fuddruckers restaurants to subsidiaries of Black Titan Holdings, a subsidiary of food service entrepreneur Nicholas M Perkins.

Specific terms of the contract were not disclosed.

With the acquisition of the company’s assets at its eight locations, Black Titan has grown into one of the largest Fuddrucker franchisees in the United States.

The restaurants are located in Glendale, Phoenix, and Mesa in Arizona, Copperfield, Tidwell, Houston, Kingwood, and Stafford in Texas, and Woodbridge, Virginia.

Black Titan Holdings agreed to acquire Fuddrucker’s facilities and assets from Luby’s in December 2020.

Luby’s now anticipates closing transactions for restaurants in Tempe, Arizona, Kansas City in Kansas, St. Louis, Missouri, and Houston and Tomball, Texas.

On February 25, the company also announced that HPCP Investments has completed the sale and franchise of its former Fuddruckers restaurants on Town and Country Way in Houston, Texas.

Each of these deals had received approval from a special committee of the board of directors.

The transactions are part of the company’s previously announced liquidation and liquidation plan, which was approved by the board of directors and shareholders last year.

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Luby’s operates two restaurant brands, Luby’s Cafeterias and Fuddruckers. The company is also the franchisor of the Hamburg-based restaurant brand Fuddruckers.

Through its Culinary Contract Services division, Luby’s provides food service management for locations such as healthcare, restaurants and sports stadiums.

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Wireless charging technology for restaurants, cafes and hotels

August 28, 2020

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KANSAS CITY – Nearly 33 million people celebrate St. Patrick’s Day each year, and 57% of Americans celebrated the holiday in 2020, according to the National Restaurant Association. In 2020, St. Patrick’s Day consumers gave around 6.1 billion US dollars.

To get their share of that green, companies and consumer product companies are offering limited edition foods to help consumers celebrate the holidays.

General Mills, Inc. introduced limited edition Lucky Charms for Green Milk Turn. The cereal contains clover-shaped pieces of marshmallow that turn the milk green. The gluten-free roasted oatmeal contains 140 calories and 12 grams of sugar per 1 cup serving.

“For generations, Lucky Charms has been synonymous with amazement and fun. This year we’re adding even more colorful magic for a special St. Patrick’s Day,” said Mindy Murray, Senior Brand Experience Manager at Lucky Charms. “We’re excited to bring lots of ways to celebrate at home … to help parents create magical memories with their children.”

Lucky Charms Muesli appears in a flood of innovations for St. Patrick’s Day. Cold Stone Creamery has partnered with General Mills to launch Lucky Charms Ice Cream, available in a new Cold Stone Creation and Milkshake topped with Lucky Charms marshmallows.

“Cold Stone Creamery is excited to partner with General Mills this month to bring the magic beyond the cereal bowl and introduce this limited-time flavor,” said Sara Schmillen, vice president of marketing at Kahala Brands, parent company of Cold Stone Creamery. “Guests of all ages will enjoy the nostalgia of this combination and it is sure to bring them some luck.”

Pinkbox Donuts offers the Lucky Charms Bar, a green frosted donut with Lucky Charms muesli.

Duck Donuts offers the Lucky Duck range for celebrations for St. Patrick’s Day, including three types with Lucky Charms: chocolate glaze with Lucky Charms and marshmallow drizzle, strawberry glaze with Lucky Charms and marshmallow drizzle topping, and glaze with Lucky Charms and marshmallow Drizzle.

“We had an overwhelmingly positive reaction and excitement after we first offered cereal on our donuts. So it was an easy decision to bring back the fan-favorite range for St. Patrick’s Day, ”said Russ DiGilio, CEO and Founder of Duck Donuts. “As a company that prides itself on creating unique experiences, this year customers can create their own happiness by adding magical charms to their bespoke donut.”

View a slideshow of new St. Patrick’s Day deals.

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According to franchise owner Kevin Goetz, the Fat Shack restaurant chain is taking the “cheat menu” to another level.

Goetz, a Topeka resident, is a co-owner of the Fat Shack, which will soon open in the center of Topeka at 1418 SW Lane St. He told the Topeka Capital journal this week that the restaurant plans to officially open its doors on Tuesday.

Fat Shack – known for its burgers, wings, and “fat sandwiches” – has approximately 22 locations nationwide, including two other established restaurants in Kansas. The Topeka spot connects Lawrence and Manhattan and becomes the company’s third sunflower location.

“Topeka is a great place,” said Goetz. “We have wanted a place here in Topeka for ages and this is the time.”

Discover Fat Shack

According to Goetz, he and his business partner Christian Smith, who lives in Gardner, have been in the restaurant business for almost a decade. In addition to the Topeka Fat Shack, they own a few Firehouse Subs locations nearby and the Fat Shack branch in Manhattan.

Goetz said he and Smith first heard about Fat Shack when they saw the company’s owners perform in the 2019 season 10 finale of Shark Tank – a reality TV show that seeks to match investors with entrepreneurs .

“We just loved it. We loved the concept,” said Goetz. “The fraudulent food is fun and they do it right.”

Goetz and Smith, who together form the ATQI Partners group, opened the Manhattan Fat Shack in early 2020.

It was an instant hit with the city’s college audiences, Goetz said, especially just before COVID-19 hit the area.

“We’re down in Aggieville, Manhattan,” he said. “When we opened this place – we’re right next to two bars, but – it was like a party. I mean, the lobby was full. It was before COVID, and we were probably at maximum capacity every four or five hours that night.”

More:Despite the postponed St. Patrick’s Day parade, restaurants in downtown Topeka plan to celebrate with food and drink

Not only does it appeal to the wider Topeka community, but it also hopes to attract a similar clientele in the capital, as the new restaurant is just blocks from Washburn University.

“I went to Washburn,” he said. “I graduated there, so we have pretty good connections there.”

One of the things that make Fat Shack so special, Goetz said, is that they open much later than most fast-paced burger joints. The Topeka Fat Shack is expected to be open Sunday through Wednesday from 11 a.m. to 1 a.m. and Thursday through Saturday from 11 a.m. to 3 a.m.

Fat Shack’s Topeka facility opens

The building where Fat Shack is located used to be the College Hill Pizza Pub, which closed its doors in late 2019. Although the exterior of the building looks largely the same, the interior is getting a facelift, swapping pizza for hearty portions of fried food.

Goetz said they are renting the space from Hugh Renyer, who has worked with him and Smith in the past.

“We knew we would do more (Fat Shacks). We were just so happy with the brand,” said Goetz. “Hugh is the owner of this building and he called and said, ‘I think I have a place for you. Come and see.’ And we did it. We looked and it was perfect. “

Although Goetz said they have already hired most of the crew who will work at the new location, he welcomes more applicants.

More:Check out which Topeka stores closed in 2020 – and which opened despite all odds.

“We are always looking for qualified employees,” he said. “We’re growing and that’s the intent.”

New employees would join people like José Narvaez, the restaurant’s general manager.

Narvaez from Topeka worked at the Manhattan Fat Shack site and has been with Goetz and Smith for about three years.

“He was a big part of our company,” said Goetz.

He noted that running the business was a lot of fun. When it comes to the Fat Shack menu, he added, “People join in.”

He said the “Fat Shack” sandwich was probably the restaurant’s most popular product. It consists of cheesesteak, chicken fingers, jalapeño poppers, mozzarella sticks, french fries, onion rings and sauce, all served on a roll.

More:Flavor Wagon’s street tacos go great with Topeka’s warmer weather

One of his personal favorites is the “Fat Doobie” – a sandwich with chicken fingers, french fries, onion rings, mozzarella sticks and honey mustard. But he’s also a fan of the classic burger or wings.

“I’m probably more of a wingman than anything, but the Fat Doobie is the way to go,” said Goetz.

Narvaez said his favorite sandwich is the “Fat Hangover,” which has fried eggs, American cheese, sausage, bacon, french fries, onion rings, and a sauce. For dessert, he enjoys the fried cheesecake bites.

According to Goetz, the food speaks for itself.

“There is no such thing in Topeka,” he said. “You really won’t.”

And he pointed out that this may not be the last Fat Shack location he and his business associate will open as it is not off the table bringing “fat sandwiches” to other Kansas communities.

“Hopefully you’ll see us all the way through Kansas City,” he said.

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WHO IS THE PURCHASE OF THE PROGRAM. ALAN: THERE IS ALWAYS A SITUATION IN THE ENTERTAINMENT AREA OF CANA CITY. THE MESSAGE OF MUSIC AND MUSIC WITH A MESSAGE. Some say it’s a STUFF T-shirt TODAY. WHY IT IS WHY THE CITY OF KANSAS IS BEGINNING TO START A SUMMER FORM. WHAT IT MEANS IF YOU ARE 18 YEARS OLD, YOU MUST BE AN ADULT TO BE IN ANY AREA OF THE AREAS AFTER 9:00 PM >> IT’S NICE TO GET TOGETHER. ALLANDI ALLANTI MUST BE THE FORM PROMOTES A SAFE ENVIRONMENT WHICH IS NOT FOR THE OTHER CITY. IT IS TO GET CHILDREN PARTICIPATING IN OTHER ACTIVITIES. Lots of people come HERE FOR THE HOLIDAYS. THEY WANT FOR THE PLAZA. Ή POWER & LIGHT. IF THERE ARE PEOPLE ALWAYS REPRESENT, YOU CANNOT DO

Kansas City summer ban begins on Memorial Day weekend

The ban is valid from the Memorial Day weekend until last Sunday in September

Updated: 9:59 p.m. CDT 24 May 2019

Kansas City Summer Time for minors takes effect on Friday. All children 17 years and under must be with a parent or guardian after 9pm in city entertainment areas, including Country Club Plaza, Westport, Jazz, Zona Rosa and downtown. Globally, the curfew for children aged 15 and under is 10 p.m. It is 11:00 p.m. for children aged 16 and 17 years. If a child is found breaking the curfew, authorities said they could be detained and their parent or guardian could be issued a report with fines of up to $ 500. The ban is valid from the weekend of Memorial Day until the last Sunday of September.

KANSAS CITY, Mo. –

Kansas City juvenile summer traffic takes effect Friday.

All children aged 17 and under must be with a parent or guardian after 9pm at city entertainment venues, including Country Club Plaza, Westport, Jazz, Zona Rosa and city center.

Throughout the city, the curfew for children aged 15 and under is 10 p.m. It is 11:00 for children aged 16 and 17.

If a child is found to be in violation of the curfew, authorities say they could be taken into custody and their parent or guardian could be fined up to $ 500.

The ban is valid from the weekend of Memorial Day until the last Sunday of September.

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One of the newest luxury hotels in Kansas City rings the service bell for a professional getaway in the middle of the pandemic and unwraps a plan to fill empty spaces with remote workers looking for a break in their COVID-19 restricted routines.

And maybe a sip or two of a Kansas City “resurrected” bourbon blend.

Work from the Kansas City Hotel

Hyatt-owned Hotel Kansas City has unveiled its Work from HKC initiative – a $ 99 per day package that includes use of a room and on-site gym, free Wi-Fi, coffee and access to front desk staff. available for assistants.

click Here book a temporary office at the Kansas City Hotel.

“People don’t travel, people don’t have meetings, and the hotel industry in and of itself was just dead,” said Sarah Beck, director of sales and marketing, of the problem that inspired the hotel’s attempt to attract new customers that might would like to get out of their home office – but still want to play COVID-safe.

“I know there were times when I had multiple conference calls and my husband had multiple conference calls – and then we have two kids who think they should get into a plastic container and try to run down the stairs during those calls.” She laughed.

“We thought it would be fun to get away and pretend you were walking into an office – but you don’t have to sign a month-long lease. It’s only there when you need it. “

click Here Learn about the hotel’s COVID logs and the commitment to guest safety.

The Kansas City Club Bourbon with J. Rieger

Other amenities awaiting guests at the Kansas City hotel include discounted cocktails and end-of-day snack plates, a nod to the hotel’s past life as a famous Kansas City club.

“As part of this, we created our own bourbon,” she said, noting a partnership with J. Rieger & Co. in which employees revisited a mix of distillery and Kansas City club before the ban.

“This is kind of a resurrection of that mixture. … We have our own bourbon at the Kansas City Club that you can’t buy or get anywhere else. “

You can have a bottle of bourbon delivered to your room for $ 30. The same price allows them to pull an all-nighter and extend their stay.

Beck is keen to raise awareness about the hotel, which opened for little fanfare in October.

“We want people to come in and see how beautiful everything is. We have all worked very hard to create this one of a kind luxury hotel and we want our friends, family and neighbors to come and experience it, ”she said.

The Kansas City Hotel caught the attention of Kansas Citians earlier this winter with its rooftop snow globe bar.

The hotel plans to do something similar this spring that is expected to offer an Easter brunch at its Town Company restaurant – part of a pilot for a larger brunch program, Beck told Startland News.

click Here Reservations for Easter brunch at the Kansas City Hotel or the Town Company restaurant.

“During the week we are not very busy at all. But we are busy on the weekends. The restaurant is full, the hotel is full, the lobby bar is full, ”she said, encouraged by what a post-pandemic world might look like for the historic hotel.

“As hotel employees, we want to be full. We want people to come and experience our product and this hotel is really unique to the city. “

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