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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

 

Chef Michael reporting from Spain

This entry is part 2 of 3 in the series Chef Michael's Travels

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Color me green with envy!!! Just look at these wonderful photos that Chef Michael Foust just sent us!! Whoa!!!  Just look at those mushrooms!! There isn’t one single thing we don’t love about this photo! From the light, the shadows, the wines in the background and look at those shrooms!!

Perfect! Just Perfect!

Perfect! Just Perfect!

The beautiful seaside city of San Sebastian is known for its perfect crescent La Concha beach, its Belle Epoque historic center and its colorful old quarter, filled with pintxo bars and cafes. During their first day exploring, they got to discover this picturesque town by foot bringing its history alive, diving into its legendary fish market and soaking in its multiple charms, which have captivated everyone from international movie stars to local families for decades.
IMG_1604On Saturday, October 17 our Xplorers got to check out the Mountain Market + Art Kitchen in the picturesque mountain town of Tolosa, famed throughout Basque Country for its variety & quality of local products. There, alubias
(beans) hold a place of honor in the pantheon of fresh produce which overflows the market stalls
each week. Smoky, nutty cheeses such as Idiazabel are also on full display as are flowers, fresh basked breads, nuts and other area specialties.  Only meters away, there is a combination art gallery and test kitchen, where a local chef will help them turn their produce into a gourmet market lunch.
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What do you think? Gallery Room, or Lounge material?

Amongst the many Denomination of Origin (DO) products for which Basque Country is acclaimed, ‘Getariako Txakolina’ or Txakoli, maintains a special status. The crisp, slightly effervescent white wine is the perfect accompaniment for the coast’s abundant variety
of fresh seafood. On this day, they’ll
visit with the enologist of Azurmendi,
recently honored as the world’s
most sustainable restaurant. After a walk and talk in the sloping, hillside family-owned vineyards followed by an informal tasting amidst the vines. They’ll continue from vineyard to Azurmendi’s greenhouse, where our tasting adventure begins. Eneko Atxa one of the youngest chefs ever to receive 3 Michelin stars joins us (subject to his travel schedule) for a conversation on sustainability and the kilometer zero philosophy he espouses
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Do you think this cheese said “Cheese” before the picture?? I know, cheesy.

 

Bon Voyage, Chef Michael!!

This entry is part 1 of 3 in the series Chef Michael's Travels

Do you remember us telling you that our very own Chef Michael Foust was going to Spain, for the culinary trip of a lifetime??FBpostcard.F-01 In case you don’t remember, Chef Michael Foust teamed up with Jim Kane from Culture Xplorers for a fantastic trip around Spain’s Basque country, focused on the culinary wonders of that wonderful region.  The trip was open to anyone who wanted to go and experience this once-in-a-lifetime trip.  We are happy to say that quite a few folks from Kansas City (including one of our kitchen staff members!!) as well as some guests who heard about it while visiting The Farmhouse, though they live in New York, will be going with Chef Michael to explore all the wonderful food the Costa Brava & Basque Country have to offer.

We wish our dear Chef, and all of his fellow culture Xplorers a safe and wonderful trip!!!

 

Margot does it again!!

Holy bacon & lardons, farmer! Margot is on the news again!!

Margot

Just in case you didn’t know, our staff is one of the most talented and wonderful staffs in Kansas City!! Our bar manger, Margot Thompson, is not only talented, creative, a go-getter, hillarious, witty and a great leader, but she is also quite the crushworthy bartender!!!
Now, don’t you start saying that we are just making this stuff up, because we’re NOT!  According the The Pitch, our lovely Margot has won the title of “Best Crushworthy Female Bartender“. HECK YEAH!!! Wooo!! You go girl!!!

If you’ve never met Margot, um… what are YOU waiting for?? She will whip up a cocktail for you that will make you feel like all you are in heaven! (Just look at her go!!).margot-the-champion

So come join us at the bar for Happy Hour or for Dinner, and get to know our amazing Margot! Then you’ll be able to personally tell just why KC has a crush on her!!

 

 

We are OPEN during the KCSC resurfacing!!

Good Morning KC!!

There is a lot of construction going on this morning in the River Market!! The KCMO Public Works department is resurfacing the streets along the Streetcar route today.  While there may be some road closures, our kitchen and our staff is here and ready to serve you a delicious lunch!!; then happy hour, then dinner, ya know….

We wanted to share with you an email that we received regarding today’s KC Streetcar construction.

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Good morning, 

The KCMO Public Works department will begin street resurfacing this week on Thursday morning, October 15. In order for crews to complete their work, “no parking” signs will be placed along 3rd Street starting tomorrow.
At 9:00am on Thursday morning, resurfacing crews will begin work on 3rd Street west of Grand and proceed counter clockwise around the City Market. Two-way traffic between Walnut and Delaware will be maintained. Street side parking will be limited. 
Road ClosedDelaware from 3rd to Independence will be closed Thursday, as crews will mill the road that afternoon. Parking will be reopened during non construction periods. The City contractor anticipates opening parking along 3rd Street by 12:00pm and on Delaware by 5:00pm on Thursday. 
Beginning on Friday morning, road resurfacing crews will then begin work on 5th Street from Delaware to Grand. Street side parking will also be limited, but opened back up for the weekend. 
On Monday, October 19th at 9:00am, crews anticipate completing resurfacing from 5th & Grand to 3rd & Grand. Street side parking will be limited but opened back up as construction moves out of the area. 
If you have any questions about this work, please feel free to contact me directly via email or by phone at 816-260-5746. 
Thank you. 
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Don’t forget that there is a LOT of parking spots in the River Market, located just within a block or two away from The Farmhouse!
River Market Parking FHIn case you are unfamiliar with where to find these parking lots, chec out the handy map made by our friends at Vist KC!! So, come on over for a delicious and tasty meal!