News & Notes
- Did you catch my wedding planning update last week on Rose Pedals Vegan Weddings? Click here to read my guest post Real Vegan Wedding Planning: Trouble In Paradise, Part One (uh-oh!).
Matt and I celebrated Valentine’s Day early, on Saturday, with dinner at Blue Bird Bistro.
Blue Bird Bistro is located in the 17th and Summit area of Kansas City’s Westside neighborhood (right next door to FÜD!). It is, in my opinion, KC’s best upscale organic restaurant. 90% of the ingredients are organic, and most of them are sourced locally from some 50 different farms. Not only is there a delicious array of vegetarian dishes, but their commitment to local and properly-treated animal foods – grass-fed beef, free-range chicken, and fresh, wild-caught fish – means that even carnivores can eat sustainably and responsibly at Blue Bird.
Matt and I started out the evening with wine—Palacios Remondo, La Vendimia, Rioja, Spain, sustainable, to be exact. (Spanish reds are my favorite!)
We had to start out with the Hummus appetizer—of course! Blue Bird’s herbed hummus is served with house-made pita bread. (Apologies for the garish flash in all the rest of these photos; it was quite dim in there.)
Luckily for us, Blue Bird started serving its special Valentine’s Day menu several days early. Matt got the vegan Potato Rösti: marinated Central Soyfoods smoked tofu over potato cakes, topped with a tomato-ginger sauce and served with sautéed spinach. (It’s been a long time since I last ate rösti!) The smoked tofu was too smoky for me (I hate barbecue flavors; I’m a bad Kansas Citian), but the sauce was complex and the crispy potato cakes were excellent.
My main course was so awesomely creative that I’m still dazzled by it! The Panting Potato Pasta was vegan gnocchi smothered in rich, thick mole sauce and dusted with sesame seeds.
The best part? There was a cheeky little tart cherry embedded inside every piece of gnocchi! I never would’ve thought to pair cherries with mole, but oh man, it WORKED.
For dessert, Matt chose the vegan Orange Cake with chocolate-coffee glaze and crushed almonds. I tried a bite, and though the texture was unbelievably good, I am just not a fan of anything orange-flavored.
I chose the non-vegan Honey Cake, which was made with local raw honey and Missouri pecans. It wasn’t as moist as I would’ve liked (if it were me, I would’ve soaked the cake in additional melted honey), but with the crunchy toasted pecans, it was still my kind of treat.
Happy Valentine’s Day, everyone!
P.S.—For anyone in Kansas City interested in partaking in Blue Bird Bistro’s special V-Day menu, they’ll be serving it until Wednesday, 2/15/12!
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