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Valentines Day is here, and here’s the scoop!

Cheers!!Wedding Toast

Valentines Day Weekend is finally here! We invited you a few weeks back to make a reservation with us for a
Valentines Day, and we are so glad you went ahead and booked it! Woo hoo!!  We are completely booked for our Saturday Brunch & Dinner, as well as our Sunday Brunch and special Dinner.  (While we usually close on Sundays at 3pm, we decided to open up at 5pm this Sunday only for Valentines).  Please note that on Sunday, February 14th, we will not be serving happy hour, and will be closed for service (bar and food wise) from 3:PM to 5:PM.

Didn’t get to make a reservation, and still want to join us? You are more than welcomed to come as a “Walk-In”!!.  We’ll be having space for walk-in guests for all of our shifts this weekend, however we would not be able to estimate as to whether or not we’ll have a wait list, and what would the wait-time be.

We look forward to serving you this weekend!

New menu items are out!

Mmm, mmm…. mmm!!! Our Chefs decided to surprise us and give us *New* menu items for our lunch and dinner menus!! Hang on tight, as new items for brunch will also come out this weekend!!!

In less than 3 weeks, Valentine’s Day will be here!!

Valentine’s Day is Sunday, February 14th, 2016

rosebouquetWhile the date never changes, the day does! And we know you would never forget to plan something nice and special with (and for) your loved one… and we know you would never leave the planning till the last minute… yeah… we know… that would never, ever… EVER happen!  Mmm hmm.

Here is your friendly reminder that in less than 3 weeks, Valentines Day will be here!  And this year it happens to be on a lovely Sunday, and The Farmhouse will be open for both: Brunch AND Dinner!! We already have quite a few reservations in our books (believe it or not) and we highly encourage you to get your name in the list! Please do not wait till the last minute to reserve your spot, or to buy flowers, or to book that trip to the Bahamas…. (take us with you, please?)

It’s here!! It’s Here!!

Join us for our 3rd annual

New Year’s Day Pajama Brunch!!!

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There are few things that have us as giddy as our (now traditional) New Years Day Pajama Brunch!!! Yes! You read it right! PAJAMA!! We admit is not quite as good as being served brunch in bed, BUT, it’s quite a close second!!  We know that you’ll probably be hungry after celebrating the New Year the night before, and thus, we’ll be having a delicious brunch on Friday, January 1st to start the year with the right food! Oops, we mean, foot!  Served from 10am to 3pm, you (and our staff) are more than welcomed to join us in your pjs!! (Please do keep it PG-13 though, and don’t forget to bring the fuzzy slippers!!)

Bring your family! Bring your friends! Bring your happy faces! And your camera as well… it will be FUN!!  Oh!! And yeah, do not forget to reserve your spot!!!

FAQ# 2: What is that room in the back??

This entry is part 3 of 4 in the series FAQ

Answer: It’s “The Chef’s Room” !!!

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We’ve had the joy of serving our guests at The Chef’s Room for over a year now, and we are looking forward to serving YOU!!

A few things about The Chef’s Room:

  1. There is NO room rental for the Chef’s Room! (Woo hoo!).  It is however available only during our business hours, with a  surprise catered menu, and reserved only once per shift.  Also to note is that we do require at least a one-week in advance reservation.
  2. It seats up to 8 (eight) guests. Though do not feel that it has to be 8 guests in order to reserve! We’ve had couples celebrating their anniversary; families celebrating birthdays, work/board meetings, graduation parties, bachelor/ette parties, retirement parties, etc…
  3. At The Chef’s Room,  you’ll be served a special, surprise, catered menu. You let us know of dietary restrictions or allergies, how many courses you would like, and any preferred/disliked items. With that information,  Chef Foust will prepare a surprise menu planned and prepared just for you and your guests!!
  4. Would you like to add a suggested pairing? Perhaps with a wonderful glass of wine? Or a beer? How about one of our delicious specialty and craft cocktails? We can def. do that!! Let us know of your preference, and we’ll add it to the menu.
  5. Want to know more? Perhaps even go ahead and book it? Then contact us at: Events@EatAtTheFarmhouse.com!

Oh no! We’re closed for the day!

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Oh no! We are having some plumbing issues again! We will remain closed for the day, and we are looking forward to serving you a delicious lunch tomorrow morning starting at 11am!!! See you then!!

It’s Thanksgiving! We are CLOSED for service!

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This is just a friendly reminder, in case you missed it on our events calendar, that today, The Farmhouse will be thankful for a LOT of things, and people!!.  Our Farmhouse family will not be doing neither lunch, happy hour, nor dinner service today.  We will re-open for the general public tomorrow morning, Friday, at 11am.  Don’t forget that Fridays are our $20 buckets of beer!! So in case you had a rough dinner with your family… we can help you with a liquid refreshment to make things better…just saying.

Thank you Kansas City for all your support and love, and for an other year of wonderful stories and new members joining our family. Thank you to all of our farmers for working so hard, day in and day out, providing us with the best and freshest ingredients! And HUGE thank you to all of our staff, for becoming part of The Farmhouse Family… and working so hard and helping us make this such a wonderful reality.

Happy Thanksgiving!

Love,

The Farmhouse

Have you joined our newsletter yet?

Did you know we have a newsletter?  No?  Well, we do!!  And if you are wondering why should you join our newsletter, here are some good reasons (according to us):

  1. We share information about a new farmer that has joined our “farmers board” as well as what we get from them, and where you can find them. You know we love to support our local businesses, and we want you to know where your food comes from, so you can also support these awesome farmers everyday!
  2. Want to know about collaborations and other special events happening outside of The Farmhouse or at The Farmhouse?  Unless you are constantly visiting our social media pages (Even if you “Like” us on Facebook, you may not see our posts due to their algorithm) you may miss out on information regarding an upcoming dinner that we know gets to be so popular that there is only a limited seating.  By having it as an email, you don’t have to worry about missing it out on your thousands of social media posts and then forget about it… until it’s to late.  (Vegan Dinner, or Green Dirt Farms dinner, anyone??)
  3. Wondering about menu changes?  What will happen when? When will the new cocktails be featured?? Which are our monthly or weekly specials? (Beer Buckets on Fridays!!) Again, unless you visit our social media every day, you may be missing out on this fun information!
  4. Are there news happening about our neighborhood?  During the streetcar construction we updated our newsletter recipients with news from the streetcar authority regarding street closures, delays, updates, etc… because it can’t get more local than the neighborhood where you live!
  5. We have sent surveys from time to time to our active newsletter recipients! We want to know what YOU think and we’ll ask for the opinion of active/interactive members.

We know that Facebook does not show all the posts of the pages you follow… so unless you are visiting our page (instead of just scrolling down through your feed), you may miss out on some of this lovely tidbits of what life at The Farmhouse is all about!!  Do we need to say more about why we think it would be great for you to join our newsletter?? We didn’t think so either.  =)

Love,

The Farmhouse

 

A Royal Farmhouse

We could not resist posting this little video of A Royal Farmhouse!!  Tuesday was such a wonderful day for our city, and our team!!  It wasn’t until we got to see our camera at 32 times the speed, with the lovely Yakety Sax music as the background, that we were able to regain our spirits and make our bodies less achy!

 

THANK YOU Kansas City for joining us after the Royals festivities!! And THANK YOU for all your patience!!! Huge kuddos to our fantastic staff: Hostess Katelyn, Servers: Scooter & Trevor, our rockstar dishwasher: Cowboy, Drank-Slanger Jenny, our amazing kitchen crew: Chris, and our Managers: Nael, Mitchell, Margot & Jason! Seemed like #1738 covers! #RoyalsParade

 

 

Give us a hog, we’ll fall in love!

This entry is part 3 of 3 in the series Chef Michael's Travels
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Wouldn’t YOU fall in love if they gave you this little Euskal Txerria heritage hog??

Chef Michael continues to share with us images of this amazing trip in Spain!! Maybe next time, we should jump on the periscope bandwagon!!!  These photos are making us both, so happy and jealous that they are enjoying all of these sights and places!!!  In this round of photos, we share with you some of their adventures from yesterday, and today (given that they are so many hours ahead of us!)
On Monday, the group got to enjoy the Savory Society + Cider House Rules.
A highlight of their time in this town famed for having more Michelin-starred restaurants per capita than any other city in the world, was to enter the
IMG_1659Luis Irízar professional culinary school, where for years the dearly beloved “maestro of the masters” taught many of the superstar chefswhose Michelin stars now make San Sebastian shimmer.
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Chef Michael with Maestro Luis Irizar

Pedro Subijana (Akelare) is perhaps the
most renowned of Luis Irízar’s lauded alumni. Luis’ daughter Visi who runs the school, got to meet our Xplorers for an insider’s glance into the heart of the “Nueva Cocina Vasca” (New Basque Cuisine).  Afterwards, Visi & Luis were their culinary hosts at the private gastronomic society where Luis Irízar is a member of honor. Not only have they gotten an chance to meet such influential figures in Basque cuisine, but they also got an extremely rare invitation inside a traditional gastronomic society (called a txoko in the Basque language and a pillar of Basque social life).
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Latxas Sheep

 They got to spend an afternoon of imaginative home cooking, drinking and lively, multi-lingual conversation.  After that, they got to spend  a lively evening at a traditional Basque house, where patrons enthusiastically line-up with their glasses when the chef yells “txotx” indicating that a stream of effervescent cider is to be released from the barrel. (We are curious about the fate of their shoes… if your shoes are drunk, do you have higher chances of tripping or getting lost???).

After resting up, they got to continue their adventure on Tuesday morning by shadowing a Basque shepherd on an engaging variation of his morning rounds. They got a chance to try and milk the Latxa breed of sheep which produce the region’s smoky, nutty Idiazabal cheese. Make and chill ‘cuajada’ (fresh cheese curd) and taste some of the farmhouse cheese washed down with a bottle of refreshing, txakoli.

Idiazabal Cheese

Idiazabal Cheese

Jim Kane then got to introduce them to his friend Pello, a Basque engineer by training who, after learning that his family’s pig-farming roots date back to at least 1575,
re-dedicated his life to saving & developing a market for the region’s last remaining heritage breed, Euskal Txerria.
Pello guides us up a small mountain back road to his family’s 17th century stone farmstead, set high in the hills above Tolosa with breathtaking views of the valley below. See firsthand his rare Euskal Txerria pigs with their signature long, floppy ears.
They got to enjoy a hosted lunch with the family which included some of the sublime cured ham produced on the farm.
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Pello’s family 17th Century stone farmstead

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Pello himself, greeting and teaching Chef Michael and his group

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Euskal Txerria hogs