Mastering the art of coffee roasting takes years of trial and error, hundreds of thousands of little brown mistakes mixed, for those who are patient, with rare treasures that will give birth to a fine cup of coffee. For the past 12 years, the Roasterie has pitched the beans it deems not up to snuff and harvested the keepers, building a local coffee empire along the way. Now Danny O’Neill and company are taking on food, starting with the Sweet Bean Cook-Off from 6 to 8 p.m. Thursday at the Screenland (1656 Washington). Chefs from restaurants such as 40 Sardines, Classic Cup and Yahooz will bring premade desserts incorporating the Roasterie’s coffee or espresso and have two minutes to make their presentation to a panel of judges — including chocolatier Christopher Elbow and Laura O’Rourke of the Culinary Center of KC — who will rule on elements such as appearance, flavor and how well the taste of the coffee rings through. The winning chef takes home a $500 purse; proceeds benefit the Guadalupe Center. The event is open to the public, and the $10 admission buys tastes of all the desserts, wine from Vino 100 and beer from Boulevard Brewery. Call 816-931-4000. —Chris Sebela
Tropicana saves our summer.
Until it got sticky-hot out in the middle of last summer, the most trusted downtown source of frozen treats was the ice cream truck. Like a European mountain village without a grocery store, where families wait for fresh bread deliveries before they can eat lunch, humid days saw normally bustling streets stalled in anticipation of said truck, people waiting with exact change ready in hands. Then Tropicana opened at 830 Southwest Boulevard (816-221-0192). This summer, it’s clear that downtown KC has changed for good. An ice cream and popsicle parlor in the style made popular by the Michoacán town of Tocumbo in Mexico — in case you haven’t heard — this place offers fresh fruit sorbets and popsicles from 10 a.m. to 10 p.m. daily. The items sold contain whole pieces of fruit frozen on a stick or blended in a light sorbet (though ice cream flavors such as chocolate are available, too). Nonfruit popsicle flavors include eggnog — with alcohol! — as well as pecan and chili pepper. — Gina Kaufmann
Give Me Fever
Vivace loves the ’70s. And bottle service.
Bottle service n. Barspeak 1. Going to a bar for the privilege of paying an outrageous markup ($200 and up, usually) on a bottle of premium liquor, to be served alongside mixers and ice so that one can make his or her own drinks: When we go out with Paris Hilton in Vegas, we always get bottle service. 2. The newest offering at Vivace (529 Walnut, 816-527-0999); part of the restaurant’s Saturday Night Fever party, an evening that toasts the disco decade. White suits not required; mirror balls may be in effect. 3. Yes, you could drink significantly more cheaply at home, but would you look like such a high roller? Pass the Grey Goose. — Rebecca Braverman
Welcome to the Jungle
These showgirls are society girls. Seriously.
What’s the difference between a burlesque dancer and a stripper? We wish we knew, but we think it has something to do with better costumes and a lack of stripper poles. We’ll ask the lovely ladies of Canada’s Fluffgirl Burlesque Society at 8 p.m. Wednesday, when their Jungle Exotica show arrives at Mike’s Tavern (5424 Troost, 816-444-3399) with palm trees and a Tiki theme. Would a Bazooka’s Showgirl dare wear a coconut bra? — Braverman