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!

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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

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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!!

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!

Seen At: Big Apple Nosh

bigapplenoshWe figure that since there are so many bloggers out there posting about us, we may just as well give them a shout out on our own blog. Makes sense, no?

Featured as our first “Seen At” blog, we’d like to share with you the review from Big Apple Nosh. We saw this delicious entry when Serena tagged us on Twitter! You know we love when we are tagged on your photos or blog posts! We love it when you share the #RoosterLove!!

Would you like to read the whole review? Check out The Farmhouse review at Big Apple Nosh

Welcome to the world, baby Coralynn!!

Baby

 

Happy birth day!! Congratulations to our dear Taylor for having her baby Coralynn earlier this morning!! We couldn’t be any happier for this little one to join our Farmhouse family!! Mom, Taylor “Farmhouse”, has been part of the Farmhouse family for four years, starting as a server and making her way  up as a floor manager!  Her brother, Trevor “Farmhouse”  joined our family earlier this year and you can see him as our server, busser and host!!  Congratulations to the happy and proud parents, Taylor & Matt, and to the uncles, aunts, and grandparents!!!

We can’t wait to meet little Coralynn in person!

FAQ # 1: What is THAT??

Answer:  This, is house-made ketchup!!

20150917_143843 If we are giving you the freshest ingredients… wouldn’t it make sense that EVERYTHING in your plate is freshly made??

We think so!!

So that little ramekin of red goodness on the side of your sandwich, your steak, or just right next to your fries… is fresh, house-made ketchup!!  No preservatives, no corn-syrup, no MSG added to it… just tomatoes and spices.  And a lot of patience from our dear Drew who spends about 4 hours each time cooking it!  When it finally cools down, we are ready to serve it to you!

Now you know!

The #PostingRooster is back!

stock-illustration-67544289-question-mark-roosterNo, our page did not get hacked…. our General Manager likes to call herself “The Posting Rooster” on Twitter when interacting with our guests!  So, the #PostingRooster is back and wants to move our FAQ from random posts on social media, to entries on our blog.  Is there something you’d like to know about The Farmhouse? Then hop on the Twitter bandwagon and ask and tag the #PostingRooster!  Every Monday morning, a question will be answered on our blog… will it be YOUR question??

You’ll never know if you don’t ask…