From Kansas City’s Kitchen

If culinary tastes didn’t change and evolve over the years, most Kansas City restaurants would still be serving the fried chicken, grilled beef and baked potatoes that dominated menus in the 1930s and ’40s. In fact, come to think of it, most of them still are serving those dishes. One thing that has changed is The Pitch‘s annual gastronomic extravaganza, now known as the Taste of Kansas City and the Gold Fork Competition. Tonight at 7 in the Power & Light District’s Live Block, eight chefs go toque-to-toque to create an award-winning meal judged by local celebrities. Competitor Mark Webster, executive chef at the New Theatre Restaurant, is eager to rattle those pots and pans. “It’s fun and daunting to compete,” he says. “But I’ve done enough of these not to be too intimidated.” This year’s event also includes the opportunity to sample fare from more than two dozen local restaurants and perform a good deed in the process: The tasteful affair is a benefit for Big Brothers Big Sisters of Kansas City.

Thu., May 22, 7 p.m., 2008