Preview: KC Restaurant Week 2018

Kansas City Restaurant Week is a week of celebrating food that gives back to the community. Chef de Cuisine, Matthia Seyfrid of Grunauer gives a sneak peak at what to expect at this year’s event. 

Winterliche Spätzlepfanne
Tomatospätzle (for four people)
 

  • 1 lb all-purpose flour
  • 4 eggs
  • 1 tsp salt
  • pinch nutmeg
  • 12 tbs milk
  • 3 tbs tomato paste

 

  1. Mix all ingredients until a smooth slightly runny batter forms.
  2. Let batter rest for one hour.
  3. Scrape batter into simmering salted water either off a board or aspatzlemaker.
  4. Skim spaetzle into a buttered bowl or Pyrex and keep warm until further use. (Keep the cooking water)

 

  • 1/2 cup carrots (large dice)
  • 1/2 cup turnips (large dice)
  • 2 tbs butter plus 2 more to finish the dish
  • 1/2 cup shaved brussel sprouts
  • 1/2 cup shaved red cabbage
  • 1/2 cup sliced shiitake mushrooms
  • 1/4 cup toasted hazelnuts
  • 1/2 cup grated hard cheese
  • Salt and pepper

 

  1. Toss carrots and turnips with a little olive oil, spread out on a sheet tray and roast in the oven until caramelized.
  2.  
  3. In a large skillet melt butter, add brussel sprouts and mushrooms.
  4. Sautee until lightly browned, add red cabbage and the oven roasted root vegetables along with the hazelnuts.
  5.  
  6. Stir for a minute or two and finally add the spaetzle with some of the cooking water. Mount in the remaining butter, season with salt and pepper.
  7.  
  8. Carefully arrange on four pre-warmed plates and sprinkle with the cheese.
     
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