Annual Meeting & Dinner

The Kansas City Branch held its Annual Meeting and dinner at the Kansas City River Club on November 12,2024.

Suzanne Shank (current president) installed the new Board:
President, Kim Jones; Vice-President, Celia Honeycutt; Secretary, Lynn Schweig; Treasurer, Kevin Laffey.

Executive Chef Jos van Hengel, originally from the Netherlands, refined his culinary prowess in some of the world’s top kitchens in Rotterdam, Chicago and southern California. He has introduced his distinctive and modern approach to fine dining inspired by his world travels, the use of seasonal local ingredients and utilizing unconventional gastronomic techniques.

Menu

Passed Canapes

Shrimp garlic bread Rouleau; Bacon wrap dates

Cremant de Bourgogne, Louis Picamelot, Blan de Blancs, Brut

First Course

Granny Smith Salad

Young greens, romaine, apple cider dressing, granny smith sorbet, pistachio, Parmesan shavings,

raw granny smith apple, black pepper, borage flowers

Rhone, Mas de Bressades, Costerie de Nimes, France 2020

Second Course

Cauliflower Soup

Brown butter, anchovies, black olive, roasted cauliflower, Parmesan

Rombauer, Chardonnay, Carneros, California 2022

Entree (choice of)

Halibut Filet

Herbed potato waffle, sauce vin blank, bread crust, young arugula, sea beans, spinach puree, green beans

Aston, Pinot Noir, Sonoma Coast, California 2021

or

Prime Striploin

Green cabbage seared in duck fat, purple potato brunoise, fresh truffle, green peppercorn Demi glaze, pickled radish, green Shiso

 Duckhorn, Cabernet, Napa Valley, California 2020

 Dessert

Pedro Ximénez Crème Brûlée

PX foam, white raisins, raisin tuilles

Pedro Ximenez, Solera, NV