Preview: KC Restaurant Week 2018

Posted at 1:04 PM, Oct 13, 2017
and last updated 2017-10-13 14:04:59-04

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.
  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.
  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.
  8. Carefully arrange on four pre-warmed plates and sprinkle with the cheese.