Latte 2

Drink: Latte

Type: Espresso

From: Little Freshie

Price: $3.25

Description: Frothy

It's hard to go into Little Freshie and not order multiple sodas and slushies, but when a place puts "espresso" in their name, you just have to try it, and I'm really glad I did. On the cloudy and cool afternoon, this little pick-me-up was the perfect mix of warm and frothy. 

The drink: strong, sharp, bold espresso flavor. 

The espresso was well-pulled, but it was the foam that made this drink so great. It was wonderfully thick and lasted the entire beverage, always smooth and delicious. 

Local Blogs

There's something special about Kansas City. Perhaps it's our central location in the country, the easy port access that made it historically pertinent, or just the fact that we're the perfect mix of urban and rural. Regardless, the Kansas City food and beverage industry is exploding. Phenomenal new restaurants, bars, and shops are popping up faster than any of us can keep track (you should see my list - every time I cross off one location, I seem to add two or three more).

It's evident from the success of local events like the Paris of the Plains Cocktail Festival and the Caffeine Crawl that KC is becoming more important and influential on national food culture.

So how does one person keep track of it all? One of the easiest ways is to follow local bloggers. These people are passionate about food, beverage, and all things Kansas City. With each blog's individual speciality and focus, it allows the reader to grasp and locate exactly what he or she is looking for.

Here are a few of my favorite local food blogs:

Around the Block

Located at  http://aroundtheblockkc.com/

Written by Mary Bloch, the author of the Kansas City Star's Restaurant Guide as well as regular contributor to the Star's Food section and member of the Association of Food Journalists. This blog features restaurant profiles, travel recommendations, cooking tips, and food trend discussions.

Chow Town

Located at http://www.kansascity.com/living/liv-columns-blogs/chow-town/

This blog, run through The Kansas City Star, has over a dozen contributors ranging from local foodies to chefs and experts in the field. With daily posts about the entirety of the Kansas City food scene and easy-to-read posts, this is a great location to find out what people are loving the most in Kansas City.

Eat It Kansas City

Located at http://eatitkansascity.com

Written by Kansas newcomer, Shanley, this locally-focused blogger has been featured in Ink Magazine, Kansas City Home & Garden, Better Kansas City, and National Geographic with her blurbs about restaurant openings, local food events, and abundant recipes.

The Feed

Located at http://thefeedmeblog.com

Run by culinary creative and marking agents Jeff Akin and Emily Farris, this blog features recipes dining diaries in the form of posts and podcasts. Regular contributors to Food and Wine, they started Feed Me Creative - a food based marketing firm (branding, marketing, design, and content development) where their blog is now located.

KC Beer Blog

Located at http://kcbeerblog.blogspot.com

Full of calendar events, beer travel guides, homebrewing resources and every beer-related event in Kansas City, this blog is a can't-miss for beer lovers. Run by Pat, Kyle, David, and Jay this blog is completely full of information and events. These guys have done their research and do a great job of keeping up-to-date with local events.

KC Morsel

Located at http://kcmorsel.wordpress.com/

Elegantly designed and run by Laura Clark, talented barista and educator at Kaldi's Coffee, this blog covers more than just coffee, beer, and cocktails. Laura does a great job including food, restaurants, and events around the metro area. Be sure to follow her on social media, as she has a great online presence.

The Making of a Foodie

Located at http://www.makingafoodie.com/

With a focus on becoming a better "foodie", Jenny Vergara is all about learning and teaching others about the best sides of food and drink, and how to better enjoy them and refine the palate. Her in-depth posts are full of detail and information and explanations that are accompanied by lovely photographs from around the Kansas City area.

Shang Tea Blog

Located at http://www.shangtea.com/blog

Considered the "educational arm" of the Shang Tea company, this blog is a wonderful addition to any tea-lovers resources. With posts about growing, harvesting, brewing, and enjoying tea, the reader gets an abundant amount of information ranging from tea history to current tea events. Straightforward and well-written, this is my favorite place to gain a little tea knowledge.

Team Cocktail! 

Located at http://blog.teamcocktail.com/

If you're looking for cocktail recipes from local drinkers and travelers, this blog is for you. With the idea of "travel globally, drink locally," this local blog has a much larger stake in international drinking and traveling, which is a great thing for Kansas City. Search their blog for recipes, merchandise, and local events.



Other resources to find the best of Kansas City are Yelp, Urbanspoon, The Kansas City Star, The Pitch, and Visit KC. What are some of your favorite locals to follow for the best of food and drinks in KC? Leave your answers in the comments!

Booze School - Champagne

C is for Champagne! 

All year long, Yelp KC (with the help of The LAB) has been hosting Booze School around Kansas City, each class focusing on a different type of liquor. The purpose is to provide a base level of information in a setting where people can feel safe to ask questions and learn about different liquors, wine, and beer.  

 The champagne class at Ca Va in Westport was so popular that it sold out in minutes. Luckily, Yelp opened a second class, held on September 7. Justin Norcross, who co-owns the champagne bar with chef Howard Hanna, ran the class beginning with an explanation of the three grades of champagne (or rather, sparkling wines): Pinot Noir, Pinot Meuniere, and Chardonnay.

Glass: #1

From: Gruet Winery

Located: New Mexico

Traits: light salmon color, toasty brioche note, apricot, citrus, fruit, and becomes bolder as it warms. 

Unlike with wine, smelling doesn't play into the flavor of champagne. Champagne should be opened while cold (47* - 52*F) and tasted, and then should be tasted as it warms in order to enjoy all the flavors. 

The secret to opening a champagne bottle is that it should sound like a French woman passing gas, the underlying joke being that no one has ever heard a French woman pass gas, and if you do hear the bottle pop, you turn the other cheek. 

If a bottle of champagne gets away from you and starts bubbling over, tilt the bottle to a 45* angle to create an air pocket. This will cause the liquid to run down the bottle and not all over guests. 

Glass #2 - Spanish Cava

From: Avinyo

Located: Spain 

History: The family that made this champagne started out making cheap, poor-quality product with terrible grapes just to make a dollar while they saved the best wines and grapes for themselves. Eventually, someone pointed out that they had the ability to make a great sparkling wine and convinced them to start selling a real product. 

Justin and his staff are knowledgeable and passionate about sparkling wines and champagnes. Ca Va has a casual and laid-back vibe that makes the drinker feel comfortable and yet upscale at the same time. With a wide variety of bubbly and a French - inspired menu, its a small but genuine gem. 

While Chef Howard Hanna was working as a line cook in Paris, it was common for his bosses to ask "Ca va?" - an informal question equivalent to "How's it going?" The appropriate response being "Ca va." or, "It goes."  With Hanna's continued success here in Kansas City (owner and chef at The Rieger Hotel Grill & Exchange, along with co-owning, having a hand in, and influencing many Kansas City area restaurants), Justin explained that "it goes" - or rather, things are going well, which influenced the name of this gorgeous champagne bar.

Glass: #3 - Sparkling Rose

From: Roederer Estate

Located: California

Traits: Very salmon in color (as opposed to a bright pink), fruit-foward, peachy, strawberry, and cranberry notes. Typically when champagne is made, the skin of the grape is peeled off, but if you leave the grape leaves on the vine, it develops the rose color. 

Glass: #4 - Cremant de Limoux

From: Domaine Collin

Located: Southern France

Traits: Worked with Louis Roederer for a long time. In Le Mieu the temperature doesn't get as hot, so the grapes that grow there are tight, crisp, citrusy, and dry, making an ideal sparkling wine for hot weather. 

Glass: #5 - Champagne

From: Champagne, France

Traits: 100% chardonnay grapes that make a beautiful champagne (Justin's favorite). 

We tried the true champagne outside on Ca Va's bricked patio while Justin demonstrated the saber parlor trick. The class of 20 (including Mayor Sly James), left with a much stronger understanding of both the traits and the making and producing of both sparkling wines and champagnes. Justin and his wife were wonderful hosts - if you're looking for somewhere to get away and grab a glass of bubbly and a cheese platter, look no further than Westport. 

Want to learn an easy and impressive party trick? Here's Justin's brief lesson on how to sabre a champagne bottle: