The American Royal, City Market’s Grub Crawl, wine dinners, and more: KC’s food and drink events for September 10-16

Monday, September 10

Chef Kelly Conwell of Stock Hill (4800 Main Street) will be creating dishes from Smithfield’s DURoC line of pork products for a free open house event today from 6:30 to 8:30 p.m. Guests who register for the event via Eventbrite will enjoy Conwell’s bites as well as paired cocktails and desserts. The event also includes some giveaways. 

Get a jump on fall with an Oktoberfest beer dinner that features a collaboration between KC Bier Company and Nick and Jake’s on Main (5031 Main Street). The five-course meal includes six paired beers. Among tonight’s offerings is a stracciatella risotto with coffee, honey, mint, and pomegranate seeds (paired with KC Bier Co.’s Helles), as well as scallops with a carrot-coriander puree and granny smith apples (Hefeweizen). The meal is $55 a person (not including tax or tip); call 816-421-1111 for reservations.

Wednesday, September 12

Tonight at the Rockhille Grille (2000 Grand Boulevard), they’re hosting a five-course wine dinner featuring selections from the Prisoner Wine Company. Grilled jumbo shrimp, braised ribeye, and raspberry lemon cake are on the menu, along with Prisoner’s showcase selections. The meal will be led by TPW brand ambassador Michael Krevinas and was designed by Rockhille Grille chef Sam Hefter. It’s $90 a person, sans tax and gratuity. Call 816-389-5800 or email achurch@backnapkin.com for reservations.

Thursday, September 13

Indulge in a 10-course Italian wine dinner featuring wines from Vintous and Pinnacle imports at Freshwater (3711 Summit Street). A few of the wines on tonight’s menu include the 2017 Masciarelli “Villa Gemma Bianco,” 2014 Luce della Vite “Luce,” 2012 Tenuta dell’Ornellaia Ornellaia,  and 2013 Tommasi Amarone Classico, among others. The meal and wines (though not tax or tip) is $130 a person. Make your reservations via Resy

It’s also time for the American Royal World Series of Barbecue out at the Kansas Speedway (400 Speedway Boulevard), which begins today and runs through the weekend. Much of the Royal is available only to the competition entrants, but events that are open to the public this weekend include barbecue classes, the Taste of KC BBQ (featuring food from some of KC’s best-known barbecue restaurants), the Knob Creek whiskey and eggs party, and the Red, White and ‘Que salute to the military. View the schedule here, get more info on specialty events (like the Knob Creek and military salute) here, and get your tickets here.

Johnson County Community College Culinary Academy chef Aaron Prater and JCCC English professor and food historian Andrea Broomfield are hosting a Chef’s Table tonight from 7 to 9 p.m. at the culinary academy (12345 College Boulevard), part of an ongoing series this fall that highlights the flavors of Italy. On tap: a look at the regions of Lazio, Marche, and Umbria. Students will prepare and serve 3-4 dishes highlighting these regions, along with a glass of wine. The meal is $45 a person. Tickets and more information are available via the Chef’s Table website.

Saturday, September 15

100 wines will be available at today’s Uncorked: KC Wine Festival at Union Station (30 West Pershing Road). Dozens of varieties of wine will be available for ticket holders to sample, with food available for purchase from food trucks parked on site. Tickets for the event are $50 a person ($60 for VIP) and can be purchased via Eventbrite

Get a taste of (nearly) everything the City Market (20 East 5th Street) has to offer at today’s “Grub Crawl.” Participating restaurants will all have a plate or bite for participants to enjoy, along with drinks available for purchase. Those participating restaurants include: Babycakes, Beignet, the Bite, Bloom Baking Company, Blue Nile Cafe, Bo Lings, Brown & Loe, Burrito Bros,. Harry’s Country Club, KC Soda Co., Locally Sourced Meats, Local Pig, Opera House, Pigwich, Taste of Brazil and Tikka House. Tickets are $30 apiece and can be purchased via Brown Paper Tickets.