December 31, 2013
Then make a resolution to start 2014 with a world-class meal. The Foundry will be hosting a New Year's Day Beer Brunch, featuring five courses complete with beer pairings, and a reception beermosa and oyster shooter. Mmmmm. Oysters and beer. As long as you can wake up and get to the Foundry by the crack of noon, you'll be eating well and getting 2014 started with a belly full of fantastic food!
December 24, 2013
On Christmas day, Beer Kitchen and The Foundry will open at 6. Perfect time to get up and go grab a beer after your post-dinner nap.
Thinking about New Year's Eve plans? Well $10 will get your in to all three of our restaurants that night, with DJs playing all night! Then come back and kick off 2014 with brunch at Beer Kitchen, or enjoy a special a 5 course brunch at the Foundry -
There's no better way to clear the haze from the night before. Great beers, great food, at a good time to get breakfast. Noon. Seriously, pork belly monte cristo slider? Plus, a couple of beers from breweries new to the area - Prairie and Cambridge. Call The Foundry now at 816-960-0688 to claim your spot.
December 17, 2013
There are only 72 bottles available for purchase, so get yours early.
December 12, 2013
|That darkish area towards the top of the plate is a delicious venison chop, I promise|
December 07, 2013
December 06, 2013
Call up Beer Kitchen at 816-389-4180 to reserve your spot.
November 27, 2013
What beers can you get? Right now we have Bright Lager, Unfiltered Wheat, Raspberry Wheat, Ginger Shandy, Newcom's IPA, Imperial IPA, Fresh Hop ESB, and Hog Pound Brown. Who needs can-shaped cranberry sauce when you can have Raspberry Wheat with your dinner? And a Hog Pound Brown would go really well with stuffing...
And don't forget, while you're out doing your Black Friday shopping, get your Beer KC gear! Sweatshirts, workshirts, hats, and accessories are available at McCoy's. Or call Beer Kitchen at 816-389-4180 to get your spot for your next feast - the Feast of Samichlaus - coming up on December 9th.
Then, coming up about a week after the Feast of Samichlaus is one you've been waiting to come around since last winter. It's once again time for Ursa Major to return!! McCoy's imperial stout will return December 17th. We hope you don't have much going on December 18th. Take a look at this beauty from last year -
Get ready for the 17th. It's going to be a fun night.
November 20, 2013
Monday, December 9th will be the fourth annual meal that celebrates the season and Samichlaus beer. This is one of the strongest lagers out there, clocking in at 14%. German for Santa Claus, this is only brewed one day a year, every December 6th. It's a big, sweet, malty beer, that's going to be perfect with six different preparations of pumpkin dessert.
Going backwards from there, OH MAN IT'S FOEDER PROJEKT #1! If you missed it when it was on tap a few weeks ago, you're getting a second chance. You better take it, this could be your last shot at this rare sour ale. And it's being served with caribou chops. Caribou chops!
I haven't had (and pretty sure I've never seen) the Stillwater Folklore, a Belgian dark strong ale. So that's pretty exciting. And the Crabtree Berliner Weisse is tart and delicious. And Deschutes' Chainbreaker is going to be a nice start to the meal. Then throw in how chef Michael Peterson has topped himself with every meal, and this becomes a MUST GO event.
Reserve your spot for this beer dinner by calling 816-389-4180. $60 will get you the five-course meal with beer pairings (beer pairings which include not one but TWO rare beers), including tax and gratuity.
November 14, 2013
November 08, 2013
That's this year's Ursa Major is aging in Dark Horse Distillery bourbon and rye barrels. Beer made here, liquors made here. An all around Kansas City beer! We'll have more details about the release party for Ursa soon, so keep your eyes open.
What local beers (or spirits!) will you be having this weekend?
November 01, 2013
October 30, 2013
|Agnolotti is kinda like ravioli. Filled with delicious crab next to some pear and mozzarella. Yes.|
|I'm amazed I waited long enough to take a picture of this. SO GOOD.|
|Alright, I may need to invest in a better camera. That is to say, a camera not on my phone.|
|More. I want more of all of these.|
|It may look small, but it was rich enough to pack a big punch|
Now we're one out away from the end of the baseball season, so I'm going to sit and take it all in. Hurry back baseball. I love you.
October 25, 2013
Boulevard's Foeder Projekt #1 has been tapped at Beer Kitchen! If you haven't had a chance to try this delicious sour beer, get there NOW. It won't last long. Here, check out Boulevard's brewmaster Steven Pauwels talk about it
Want to know another cool thing Boulevard is doing? Tomorrow, they're having a pet adoption day. Head to the brewery, grab some delicious beers, and meet some new adoptable friends
http://beerkc.com/beerfest/strong-ale/, or go ahead and buy your tickets at http://www.etix.com/ticket/online/performanceSearch.jsp?performance_id=1760233. It's going to be a dang fun time.
October 15, 2013
Check out https://www.facebook.com/lancesbrewerytour for more information about Lance's tour across the country, then come out to meet him tonight from 6-8pm!
October 10, 2013
If you subscribe to BeerAdvocate magazine, check out this month's article on The Foundry! They have some quotes from incredibly good looking people in it.
Coming up in a little more than a week is our next beer dinner! And this one looks great - we're welcoming 4 Hands Brewing into Beer Kitchen on Monday, October 21st for 4 Hands, 5 Courses -
This looks fantastic. Each course... mmm... And the beers. Double mmm. As usual, this isn't one you'll want to miss. $50 per person reserves your spot and includes the price of the meal, tax, and gratuity. Call Beer Kitchen at 816-389-4180 now!
A few weeks after that, we'll be celebrating the third annual Strong Ale Festival! 25 breweries bringing beers 8% and up. Check out the event's Facebook page for a list of breweries. Tickets will go on sale on October 20th, so check back here for a link.
October 04, 2013
September 26, 2013
|People love the veggie food!|
The first pairing for the night was miso marinated heirloom tomatoes with red chili mozzarella and Thai basil pesto focaccia with Brouwerij van Steenberge Piraat. The miso added a savory component to a sweet tomato, and the Belgian IPA is just a dang good beer. I like dang good beers. There wasn't a lot of chili spice in the mozzarella, but the classic pairing of tomato and fresh mozzarella is magic.
Up next was a golden and red beet napoleon with feta and Burmese sorrel paired with Contact High from the St. Louis brewers at 4 Hands. I rarely eat beets, but when I do I wonder why I don't eat them more often. They've got a sweet earthy flavor, cut here by a little bit of an acidity in the sorrel and balanced in creamy feta. Contact High is a hoppy, hoppy wheat, so a hint a sweet with bitterness. It all worked so well.
As odd as this may be, I think this next course might have been the first time I've had ratatouille. Accompanying the ratatouille terrine was crispy black truffle polenta and micro greens with a white balsamic gastrique, and another beer from Brouwerij van Steenberge. This time the beer was a favorite, Monk's Cafe. A Flemish sour ale that's on the sweet side, it went wonderfully with the bitterness from the dish. I would eat ratatouille again. In terrine form or otherwise.
The next dish was probably the one that most resembled meat with a portabella-seitan wellington served alongside roasted fingerlings, oyster mushrooms, and a rosemary pan jus. The picture below doesn't do the dish justice... you can't see the portabella seitan inside of the puff pastry. But trust me, it's in there. And it was fantastic. And you can't go wrong with potatoes and mushrooms. Again, trust me. The beer was another from St. Louis, this time Civil Life's American Brown Ale. I'm a big fan of Civil Life, and especially of this beer. It's a great example of a brown ale, and a great choice to compliment the food.
Before the dessert was a nice palate cleanser, watermelon sorbet and marinated melon. Mint and vinegar flavors, very cleansing.
Dessert was a combination of sweet and savory in with kale zeppoli with Calabrian chili honey, and Bell's Oarsman brought a light tartness. A zeppole is kind of like an Italian doughnut. So, this was kind of like a kale doughnut. I'm not big on kale by itself, but I am big on doughnuts covered in powdered sugar. And honey. The Berliner Weisse was light and kept the dessert from beginning too heavy.
Another successful dinner! One of the great things about going to the beer dinners is getting to try a wide variety of foods with first class beer, and this was no exception. The chefs showed meat is optional!
September 20, 2013
Tomorrow the mayor of Munich will be tapping the first barrel and starting the 180th annual Oktoberfest! Now, if you weren't able to book that last-minute flight to join the celebration, have no fear. McCoy's is bringing Bavaria to you.
In exactly 24 hours, McCoy's will kick off their 2013 Oktoberfest! In addition to McCoy's own Oktoberfest brew, there will five other Oktoberfest biers, German music, bier garden, and traditional & contemporary German food from 1pm - 5pm in the parking lot. Oh, did I mention for $15 you get this -
Your very own liter bier stein! The $15 gets you the glass filled with McCoy's Oktoberfest, and then you keep the stein.
The weather looks like it's going to be absolutely gorgeous. What better way to spend it drinking delicious beers and honoring a great beer tradition! Get your lederhosen or dirndl from the dry cleaner and get ready to party in Westport. (Also, bring cash for all of the beer and food in the bier garden. There are some ATMs around, but come prepared and save time!)
September 13, 2013
First up is the Chai Tea Brown ale. The always popular Hog Pound Brown with chai spices. Mmm. Kind of warming for nights that are getting cooler. Or, just delicious on days that are not 100 degrees (it'd probably be delicious on days that are 100 degrees too. From the comfort of air conditioning).
|Cherry Stout Cask. Yeah, I was sitting at the bar, but come on, |
there were important baseball and football games on!
What are your plans for the weekend? Stop into McCoy's for one of the casks, or any of the other fine crafted beers on tap (fresh Pilsner and Lunch Box Pale Ale, too!).
September 09, 2013
Beer Kitchen will have four beers from Left Hand on tap -
- Homefront IPA; American IPA; 6.6%
- Safety Round Ale #1: Belgo-American Pale Ale; 4.6%
- Ambidextrous Step 5: Sticke Alt; 7.4%
- Oktoberfest; 6.6%
September 04, 2013
It's time for round 2 of voting in The Pitch's Best of Kansas City, and Beer KC is well represented!
McCoy's is in the running for
- Best Outdoor Dining
- Best Brew Pub
- Best Local Craft Brewer
- Best Local Microbrewer
- Best Patio
The Foundry is nominated for
- Best Bar Food
- Best Bar for People Watching
- Best Beer Selection (Bottles)
Beer Kitchen's nominations are
- Best Brunch
- Best Bloody Mary
- Best Brew Pub
And our Strong Ale Fest is up for Best Beer Festival!! (That one returns November 16th, 1-5pm, so get your strong drinking shoes ready.)
Head to The Pitch to cast your votes for Beer KC. They're on the last few pages of the survey, but there are local friends nominated all along the way.
August 31, 2013
What better combination than watching football with some locally brewed beer? McCoy's has a full tap list, with summertime favorite Ginger Shandy, and two casks! The West Coast IPA dry hopped with Centennial hops is still on, as is the fantastic Malabar Brown. Stop on in for your Saturday afternoon football action!
August 29, 2013
On the beer front, McCoy's has a freshly-tapped cask of West Coast IPA dry hopped with Centennial hops. If you haven't had a chance to taste this IPA, WHY NOT? It's delicious and very easy to drink. And if you have, now's a good time to taste it with the Centennial hops featured. These are a very popular American hop, and will provide a great floral and citrus flavor.
While you're there sipping on the cask beer, start clearing all your plans for September 16th. That's the night of the next beer dinner at Beer Kitchen, and you'll want to be there. It's the annual vegetarian dinner, this year benefiting a great cause in New Roots for Refugees. $5 from each ticket will go to this wonderful organization. And the meal will be great, featuring seven courses of vegetarian dishes that won't make you miss meat.
$50 includes your meal with beers, tax, gratuity, and the $5 donation. Get your spot by calling Beer Kitchen at (816) 389-4180 now!
A few days after the beer dinner, join us for the first McCoy's Oktoberfest! September 21st will be your chance to get a liter commemorative stein full of McCoy's Oktoberfest bier for $15. You get to keep the stein! But this isn't any regular "take home the glass" night. We're going all out with a fest in the McCoy's parking lot, complete with 5 other Oktoberfest biers, German food, a bier garden, and German food! If you can't make it to Bavaria, we'll bring Bavaria to you. The party is from 1-5 pm, so be sure your Lederhosen is dry cleaned in time.
August 18, 2013
Head to The Foundry this evening for some delicious beers from across the state! St. Louis' Perennial Artisan Ales is going to have three beers tapping at 6 tonight: Peach Berliner Weisse (a berliner with peaches! And special schuss syrup!), Woodside Trippel (a trippel brewed with local woodside honey!), and Barry Rye (a dark rye ale fermented on local blackberries!). And Plan B (Belgian strong dark ale collabo with Half Acre from Chicago, brewed with black currants!) is already on tap. You can get a 6 oz taster or a full pour if any of them.
All five saisons from the Saison Showdown are still available on tap as well, so it looks like the next few days of your week are planned.
August 12, 2013
On Thursday, August 15, join us for a Saison Showdown. When The Foundry opens at 4 p.m., we'll have five different saisons tapped - 4 Hands Pyrus, Anchor Zymaster Series Saison, Boulevard Saison-Brett, Great Divide Colette, and Odell Celestrina. Excellent beers, all rated 88 or higher, with Saison-Brett with a perfect 100. It's a perfect beer. I like saison season, and right now the forecast looks absolutely perfect for sipping on one (or five) on the patio.
Then on Sunday, you won't want to miss our Back to School Beer Ice Cream Social! This is an ice cream social for adults (it's OK to still be a kid at heart but please be 21 at everything else), with beer ice cream and beer floats. The five beer ice creams will be made with Boulevard Harvest Dance, St. Louis Peche, Stiegl Weisse, McCoy's Farmhouse, Bell's Kalamazoo Stout, and the 2 beer floats will be St. Louis Frambois with cheese cake ice cream and McCoy's Stout with white chocolate ice cream. Mmmmmmmmmmmmmm yes. Yes. Please.
The party starts at 7 p.m. on Sunday the 18th, and you better believe I'll be there counting down the seconds. Set your DVR to record Breaking Bad so you don't have to hurry and give yourself an ice cream headache. It'll be worth the wait, especially after you polish off the fifth ice cream. And the second float. Because come on, you're going to want to eat all of it and then yell I AM THE ONE WHO EATS ICE CREAM and call yourself Icecreamberg.
August 07, 2013
It started off with a reception pairing, almost an amuse-bouche, called "El Matador." A tasty combination of fresh mozzarella, a Juanne Flame tomato, and I believe prosciutto, served with McCoy's Cerveza in a sort of "chelada/cubana" style - some Worcestershire sauce, peppers, and salt. With the tomato it kind of had the feel of a beer Bloody Mary. I could go for having one of these most every morning.
The Juanne Flame is a flavorful tomato, sometimes given the title of "best tasting tomato ever." It certainly worked well with the bit of spiciness in the beer, and the combination of tomato, mozzarella, and pork is one for the ages.
The first course continued the fun presentation, this time with tempura Gold Medal tomatoes with bay scallops and lobster miso butter, served in a "takeout" box. Oh goodness. My love for scallops and lobster has been documented (most recently with the sea scallop taco in the Lips of Faith dinner), and this dish didn't disappoint. The tempura Gold Medal tomato was a subtle addition to some hugely rich flavors (I'm not ashamed to say I nearly licked the lobster butter clean). Tallgrass's Wild Plum Farmhouse Ale cut through the richness of the dish, providing a good, sweet counterbalance. And I learned something about this beer! The plums used were grown near Manhattan, KS, in farmhouses!
Now a salad course to lighten things a little, with pickled Brandy Wine tomato, crisp romaine, charred vinaigrette, and Maytag blue cheese, paired with the latest year-round offering from Boulevard, the Pop-Up Session IPA. The bitterness from the IPA and the acidity from the tomatoes complimented each other beautifully. And another classic pairing, this time with tomato and blue cheese. Maytag is one of the finest available, made in Iowa. Sticks with the local (-ish) theme for the dinner.
|Thanks to Brent for letting me use his plate as a model. His was pretty.|
|So excited to eat, I couldn't get my finger out of the way for the photo|
Keep an eye out here soon for the next beer dinner, which will be the annual vegetarian meal.