PIZZABELLA

Last Friday, lunch time was rapidly approaching and I could see I was not going to be able to get away from my desk to take part in our weekly tradition of enjoying a nice long Friday lunch with some co-workers. I had not packed a lunch because I had planned on going out. I had to get something for lunch quickly to get back to the office and continue working. I kept drawing blanks on where to go, either it would take too long or it just didn't sound full filling. I then remember seeing the sign for a new pizza shop that was supposed to open soon a few blocks over on Baltimore St. I hopped in the car and headed that way in hopes that this place would not only be open, but be the food I needed to quench my hunger and get me back as soon as possible. The restaurant was open and it was quite an experience. First of all, its a pretty attractive little building with wood slats and that form not only interior and exterior walls but that also make up the bench that fronts the restaurant and the ceiling of the lobby. Its a quaint space with a decently sized dining room and an exposed kitchen with wood fire ovens. I could see that this isn't the place to get in and out of quickly, at least not today or at this time, so I placed a take away order. The Pizza Chorizo, home made crust with chorizo sausage, pesto, roasted peppers, and ricotta cheese. It was delightful. I am so happy that there finally is a dedicated pizza place in Kansas city now that offers authentic flavors and cooking styles. I love seeing things on the menu like prosciutto, arugula (it's a veg-i-table), fresh mozz, fresh basil and many, many more. I think there are restaurants in Kansas city that offer really great authentic style pizza as part of a larger menu, but it is nice to have a pizza joint doing it right.

latte art

I just thought I would post a nice example of Latte Art. This is Dan's, [my favorite barista at the broadway roastery] handy work. Oh, and the coffee was delicious too.

saturday morning breakfast

This past Saturday morning was a very rainy one, in turn a very lazy one. After way too many hours of just lying around I felt inspired to get up and attempt to make something delicious for breakfast. After being educated on the proper way to poach an egg by Abstract Gourmet, I decided to give it a go. One turned out pretty nice, the other not so much. I also decided to make a little hollandaise inspired sauce to drizzle on top. I don't even remember what all I put in it. A little of this and a little of that...All in all it turned out pretty nice. I love rainy weekend mornings.

Architecture tempts buds too

I have decided to post some photos of the new addition to the Nelson Atkins Museum of Art. I won't do things like this often as I am trying to steer this blog more towards the delectable. However, certain things beg to be talked about or seen. Having said that, here are some photos I shot of the Bloch Building last week. It was the first time I had been there to photograph it, which is a crime in itself. I think this is a beautiful addition to Kansas City and absolutely I love passing it on my way home from work everyday.

cooking and architecture

A Friend of mine recently brought this book to my attention. Being that I am formally trained in architecture and informally a wanna-be cook, it seems right up my ally. Here is a blurb from Archinect explaining a bit about the book.

'

'Since time immemorial, cooking and building have been among humanity’s most basic occupations. Both of them are rooted in necessity, but both of them also possess a cultural as well as a sensory, aesthetic dimension. And while it is true that cooking is a transitory art form, it gives expression to the periods of human cultural history just as architecture does. Moreover, both arts accord a central role to the materials employed. Both involve measuring and proportioning, shaping and designing, assembling and composing.This book pursues the astonishing parallels and deeply rooted connections between the art of building and that of cooking. A variety of essays takes up questions of materiality and proportioning. Attention will also be given to food cultivation and architecture, to the places where meals are prepared as well as a range of different culinary spaces. With articles by Annette Gigon, Stanislaus von Moos, Claudio Silvestrin, Ian Ritchie, and others.'

I think I will read this book. I will keep you updated on the matter.