Easter brunch ideas, plus beer and wine dinners at Parker, Corvino, HopCat, and EJ’s: KC’s food and drink events for March 26 through April 1
Tuesday, March 27
Corvino Supper Club & Tasting Room (1830 Walnut Street) continues its Raven’s Nest Winemaker Series tonight with a specialty dinner featuring wines from Meyer Family Cellars out of Mendocino, California. The Raven’s Nest dinners feature representatives from the winemakers as well as a five-course meal prepared and served by freshly minted James Beard Award nominee chef Michael Corvino. The dinners are $150 per person including tax and gratuity. More info and table reservations via Tock.
Cinder Block Brewery‘s beers are the stars at tonight’s ‘Breakfast for Dinner’ specialty dinner at HopCat (401 Westport Road). Four courses, including a beet-cured salmon gravlax cream cheese bagel served with the Block IPA, and a Scotch egg with sweet potato hash and hollandaise, paired with
Cinder Block’s Maple Retribution, a bourbon barrel-aged rye ale made with maple. The dinner is $30 a person, not including tax or tip. For more information and tickets, visit Eventbrite.
Firestone Walker’s beers are being featured today at Barley’s Kitchen & Tap Shawnee (16649 Midland Drive). Starting at 5 p.m., guests can sample the following from Firestone Walker’s line: XXI Anniversary, Agrestic, Bretta Rose, Helldorado, Krieky Bones, and Sour Opal beers.
Wednesday, March 28
The “Fork and Bottle Series” at Parker (901 West 48th Street) debuts tonight, with a dinner featuring five courses and beers from Crane Brewing Company. This regular series will highlight breweries, wineries, and distilleries alongside a table dinner presented by chef Kevin Nicholls. A couple of sample courses from tonight’s dinner: mini English muffin sliders served with Crane’s Trail Smith, and a duck fat-poached pork loin served with Castelvetrano olives, pickled shallots, mustard seeds and arugula, paired with the Farmhouse IPA. The dinner is $65 a person if you purchase in advance ($75 day of), not including tax or gratuity. Email firstname.lastname@example.org for reservations.
Thursday, March 29
EJ’s Urban Eatery (1414 9th Street) is also hosting a local beer dinner this week, this one featuring the Torn Label Brewing Company. The dinner is $50 a person, and runs four courses, including an ancho-rubbed short ribs with sweet potato aligot and braised collard greens (paired with Torn Label’s Mansion Brew Imperial Coffee Stout). Call 816-491-8262 or email email@example.com to make reservations.
Friday, March 30
Beginning at 5 p.m. tonight, Port Fonda Lawrence (900 New Hampshire Street) is hosting Zipline Brewing Company out of Lincoln, Nebraska, for a happy hour that will feature Zipline specials, plus specialty appetizers and snacks to pair with Zipline’s brews.
Sunday, April 1
Brunch is necessary most Sundays, but it becomes critical on Easter and Mother’s Day. The usual suspects (Bristol, Capital Grille, Pierpont’s, Rye) are at it again this year, but here are a few new suggestions for 2018:
This is one of the few days of the year that the American (200 East 25th Street) is open to the public, and it’s chef Andrew Longres’ first outing in the space for such an event (he recently moved over from Bluestem after Debbie Gold left to open a new restaurant in Chicago). A cold buffet, a la carte entrees, and dessert buffet are on offer: $65 for adults or $25 for children. Reservations are available from 10:30 a.m. to 2 p.m. and can be made by calling 816-245-7331.
American Slang (401 Ward Parkway) in the Intercontinental Hotel is offering a specialty menu that includes prime rib and rack of lamb specials.
Stock Hill (4800 Main Street) has a $45 brunch buffet ($15 for kids 12 and under) featuring dozens of dishes and sides, as well as a prime rib- and ham-carving station, omelette bar, cold salmon bar, and more (we see you, bourbon banana bread pudding). View the menu here and make reservations via Stock Hill’s website.
Finally, Tavernonna (106 West 12th Street) is offering its version of the Easter buffet, also featuring carving stations, make-your-own benedicts, a variety of salads, and a breakfast spread. The menu is available here; call 816-346-4410 or visit Open Table for reservations.