Food & Drink International - Fall 2017 - 11

midwest marvel

pitality with classic dishes and handcrafted cocktails," The Rieger's menu
changes on a quarterly basis, which
allows it to feature a variety of regional seasonal ingredients.
The building, which houses the
speakeasy-style bar Manifesto (also
owned by Maybee), opened originally in 1915 as a hotel. Throughout Kansas City's early years, it was home to
numerous travelers, railroad workers
and salesmen. Most of the original
d├ęcor has remained intact. By adding a lasting, fine-dining landmark,
The Rieger helps honor the neighborhood's history.

On the Menu
Many of the dishes served at the
restaurant feature some interesting
backstories. Take, for example, the

celebrated Rieger Pork Soup, which
is a favorite of both locals and visitors alike.
"I created the base of this soup
for a pork-centric competition called
Cochan 555. I wanted to do a simple
but delicious pork soup by making
an amazing pork stock, reducing
it down a bit and enriching it with
some trotters," Chef Hanna explains.
"For another dish, I made some pork
confit and I had several heads of garlic left over. I decided to puree them
in my pork broth and call it 'pork and
garlic soup.' Then I garnished it with
nettle pesto."
With French soup in mind, he decided to add shredded-up pork confit
to mimic the traditional onions and
then float a crispy pork skin on top instead of croutons to hold up the oozy,

At The Rieger, Chef Howard Hanna believes the best ingredients and the dishes they inspire are grown in the <<
heartland - the places closest to forests, trees and farmland.

melted Gruyere. "Thus, The Rieger
Pork Soup was born," Chef Hanna
enthuses. "While this is an extremely rich and hearty dish, I finish it with
Angostura bitters and sherry vinegar
to balance it out and cut the fat. It's
become a signature dish, and it is the
only item that has been on the menu
since we opened."
The team at The Rieger also has
prepared a number of dishes with
bison in the last year, working with
local/regional purveyors such as KC
Buffalo in Belton, Mo. Chef Hanna
says he is thrilled with how well it's
been received.
"We've really done several bison
preparations, but I've recently been
thinking about how to show it off as
simply as possible to let guests know
what it really is," he adds. "The concept is about putting the bison back
on the prairie to truly taste and understand it better."
Since bison has always been
synonymous with life on the Great
Plains, it has played an integral part
of Heartland cuisine.
For Chef Hanna, coming up with
his own unique take on it - currently
Bison Tartare - has been an ongoing
process. "This dish has been on my
mind for a couple of months. You
know the story: A young, passionate cook studies, travels and learns,
battles his demons, wins some successes, survives some heartbreak
and comes back home searching
to find his style," he reveals. "He is
then awestruck with the beauty of the
places where he was raised, which he
is now able to see with new eyes, and
food & drink international * fall 2017 * www.fooddrink-magazine.com

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Table of Contents for the Digital Edition of Food & Drink International - Fall 2017

Contents
Food & Drink International - Fall 2017 - Cover1
Food & Drink International - Fall 2017 - Cover2
Food & Drink International - Fall 2017 - 1
Food & Drink International - Fall 2017 - Contents
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Food & Drink International - Fall 2017 - Cover3
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http://www.nxtbook.com/nxtbooks/knighthouse/fd_vol19_issue2a
http://www.nxtbook.com/nxtbooks/knighthouse/fd_vol19_issue1
http://www.nxtbook.com/nxtbooks/knighthouse/fd_vol19_issue1a
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