Bristol

Recently I went to the Bristol Seafood Grill in Leawood, Kansas. I looked at my menu, then instantly noticed there were many new changes to the menu. The new menu is really diverse and has many Asian influenced preparations. My favorite appetizer was the Vietnamese Style Crab Spring Rolls. This dish had an earthy sort of flavor and the crispy lotus root chips were a perfect compliment. The best entrée by far was the crispy short ribs; they are cooked to perfection and melt in your mouth. I love the new diversity the Bristol has unleashed and can’t wait to see what’s to come.

Vietnamese Style Crab Spring Rolls

Crab, diakon, avocado, mint, basil, shiro miso, crispy lotus root chips, wakame salad

Fried Oysters

Sweet-spicy sambal sauce, soy glaze, wakame, pickled ginger, fresh key limes, red chili threads

Escargot

Garlic-pernod butter, parmesan toast

Grilled Swordfish with Lobster Mac-N-Cheese

Lobster mac-n-cheese, white truffle bread crumbs, asparagus

Lobster Cobb Salad

Watercress, arugula, baby spinach, tomatoes, apple wood smoked bacon, corn nuts, white cheddar, avocado, fresh corn, red onion, sweet potato shoestrings

Crispy Shortribs with Day Boat Scallops

Potato gnocchi, marsala, pan jus, leeks, oyster & shiitake mushrooms, horseradish gremolata

Coming To An End

As summer ends, fall begins and winter then is quick to follow. During this process gardens are ripped up and all you remember are the tomatoes, jalapenos, rhubarb, sage, chives, basil and flowers. A few of my memories from this summer are the tomatoes and the stuffed zucchini blossoms. Now, there are no more fresh herbs and vegetables from the garden but instead all you see are huge birds we call turkeys.
Around Thanksgiving and Christmas, T.V. shows and cooking magazines are loaded with recipes on how to cook a turkey. Now truthfully how many of us need this constant abuse. Unless you plan on making stove top stuffing, you don’t need a whole magazine explaining the process of cooking a turkey.

Before you know it though the snow will be gone and you’ll be staking those tomatoes plants again.