Food & Drink International - Fall 2017 - 12
midwest marvel: by stef schwalb
>> The Rieger menu changes quarterly to feature a variety of regional seasonal ingredients.
creates a dish that simply but beautifully expresses that terroir."
Speaking of the region's beauty, catfish was served as early as 1921 in the
original Rieger Hotel and is a food of
historic importance in the Midwest.
farmed-raised fish from the Green
Valley. It's also featured in his Whole
Fresh Catfish preparation, which is
breaded and fried in a light, homemade cornmeal-tempura that harkens
back to the restaurant's origins.
Additionally, Chef Hanna sources
classic rainbow trout, another staple
"The concept is about putting the bison
back on the prairie to truly taste and
understand it better." - Chef Howard Hanna
The Kansas City region has numerous
streams and rivers.
For his housemade Tonnarelli Pasta, KC Shrimp and Spring Vegetables,
Chef Hanna sources local from KC
Shrimp (a Pacific variety), sustainably
food & drink international * fall 2017 * www.fooddrink-magazine.com
of the area, from Troutdale Farm in
Gravois Mills, Mo., for his Smoked
This dish is an enticing option at
The Rieger, as well as Ça Va, the
champagne bar Chef Hanna co-owns,
located in Kansas City's historic
It would be remiss to not mention
some of the delectable vegetable
dishes Chef Hanna has on the menu,
including The Rieger's Coal Roasted Beet Salad, which features locally-grown golden, Chioggia and Detroit red beets cooked through and
charred to intensify their flavor and
add a little smoke.
It includes homemade dukkah (an
Egyptian snack food) created from
Missouri Northern pecans and Kansas sunflowers seeds.
Although most charcuterie boards
are all about meat, at The Rieger,
the Vegetable Terrine has layers of
vegetables, such as melted leeks,
raw turnips, carrots, shaved red onions, poached wild garlic and more,
held together with vegetable stock.
It's chilled, then unmolded and cut
The Chilled Pea Soup, which is
topped with a mousse made from
Green Dirt Farm fresh cheese of
Weston, Mo., is another sumptuous
standout that makes the ideal start to
Stef Schwalb is a born and bred
New Yorker and her love of everything culinary knows no bounds.
She has written about food and
beverages for several years, covering
everything from how to make goat
cheese to pairing oysters and Chablis. Schwalb is the senior content
manager at Gregory White PR where
she writes about enticing food and
wine experiences at restaurants,
bars and lounges, wineries and wine
regions across the globe.