This week, The Local Show steps back in time. Our cameras were at The Wornall House to witness a reenactment of a Civil War era hospital complete with field amputations. Nick Haines talks to Executive Director of The John Wornall and Alexander Major Houses about the challenges of keeping history alive in these Kansas City landmarks. The Local Show looks in at how the Kansas City, Missouri School District is changing the way both students and teachers look at learning when we go behind the scenes at Camp Invention. We talk to restauranteur and expert bartender Ryan Maybee about restoring The Rieger Hotel and the modern day allure of the speakeasy. And we get a glimpse at how a local business owner turned bread making into an art form.
The Local Show .
This week, The Local Show steps back in time. We talk to restauranteur and expert bartender Ryan Maybee about Prohibition, restoring The Rieger Hotel and the modern day allure of the speakeasy. And we get a glimpse at how a local business owner turned bread making into an art form. Our cameras were at The Wornall House to witness a reenactment of a Civil War era hospital complete with field amputations. Nick Haines talks to Kandice Walker, Executive Director of The John Wornall and Alexander Major Houses, about the challenges of keeping history alive in these Kansas City landmarks. The Local Show looks in at how the Kansas City, Missouri School District is changing the way both students and teachers look at learning when we go behind the scenes at Camp Invention.
Ryan Maybee’s new business is proving to be the platform he’s needed to help catapult the bartending profession to the artistic level it was intended and he continues to change people’s impression of bartending, one palate at a time.
Fervere, (fur-vair’-ay) is the Latin root word for “passion” and “fermentation” – essential ingredients for great bread. Fervere’s oven is fashioned after the communal ovens of ancient Europe, when families in villiages took turns feeding the starters, stoking the fires and baking bread. Traditionally the fire was built on the baking surface (hearth), allowed to heat the mass of the oven, then swept clean. Fervere uses an electric heat source. The burner is pulled out of the oven chamber before baking. Because the baking chamber is also the heat chamber, heating and baking do not occur at the same time. Fervere’s slow and gentle mixer imbues the crumb with a tenderness and sweetness unique to hand-kneeded breads. All of Fervere’s flours are organic, as are all other ingredients, whenever possible.
One was a farmer. The other was a businessman. Today, the homes of John Wornall and Alexander Majors provide a window to the past and give visitors an opportunity to get hands-on with history.
Designed by the U.S. Patent Office, Camp Invention pairs summer science camp, with professional development for teachers. And shifts the emphasis from traditional rote teaching methods to project based, hands-on learning. This method changes the paradigm found in the typical classroom. Where a teacher mainly disseminates information; to instead, laying the groundwork, posing a question and then letting the students discover the solution. This revolutionary approach is one the District is looking to implement throughout the year, and is confident will hone student’s autonomous, critical thinking skills. Ultimately
resulting in a more vibrant and competitive American workforce.
Ryan Maybee is a restaurateur with expertise in the fields of wine, spirits and mixology. To him, the craft of bartending is more than just making a drink. Rather, he believes bartending is a true skill akin to the professionalism of chefs and their culinary educations. This belief in bartending as an art form has been the basis for his career and educational pursuits in the beverage industry.
In 2007, Maybee turned his vast knowledge and experience into a comprehensive consulting business. He launched RoundTable Marketing and Consulting, which specializes in wine list and cocktail menu development, staff training, and restaurant and bar consultation. Later that year, RoundTable partnered with beverage industry expert, Doug Frost, to create the Greater Kansas City Bartending Competition. The annual competition showcases some of the most talented bartenders in Kansas City and serves as a benefit for a local charity, the HALO Foundation.
In 2009, he opened Manifesto, a small, speakeasy like bar focusing on classically inspired cocktails using all fresh and homemade ingredients. In a short time, the bar has already received overwhelming local and national attention by being noticed in The New York Times, Esquire, and winning Small Wonder Bar of the Year 2010 by Nightclub & Bar Magazine.
The Rieger Hotel opened in 1915 and was home to many travelling salesmen, railroad workers, and passersby during Kansas City’s formative years. The three-story brick building has a long, rich history and much of the décor, including the tile floor and the bathroom fixtures remain original. It was originally owned by Alexander Rieger, the son of Jacob Rieger, who was the founder of J. Rieger & Co. Whiskey. J. Rieger & Co. operated out of Kansas City’s West Bottoms neighborhood, also known as “The Wettest Block in the World”, from 1877 to 1919. The whiskey distribution company became one of the largest in the country before Prohibition and the Volstead Act put an end to their success. But the Rieger name lived on here at the hotel, and in 2010 The Rieger Hotel Grill & Exchange brought back that classic name and identity. It’s our goal to honor the history of the Rieger name while adding a new and lasting landmark restaurant to Kansas City’s culinary landscape.
Recipe for The Pendergast:
1/2 ounce Bénédictine
3/4 ounce Sweet Vermouth
1 1/2 ounces Bourbon
Couple dashes of Angostura Bitters
Pour over ice. Stir to chill. Pour into glass. Zest with a lemon. Enjoy.
It’s easy to take for granted… but bread is indeed the “staff of life.”
It could be said that civilization began when ancient mankind stopped foraging and began cultivating wheat. Baked bread allowed us to store food so we could build towns and form modern society as we know it.
The earliest evidence of flour goes back at least 30-thousand years to the upper palaeolithic period in Europe. Mummified loaves have been found sequestered in ancient Egyptian tombs. And public ovens in Greece and Rome were the mantles of early society.
If you stop and think about it… whatever it’s shape, size, or name… bread is a defining element of nearly every culture, country, and religion in the world.
This sense of history and community… not to mention making handcrafted bread as an art form… is the very essence of a small bakery located in Kansas City’s “Westside” neighborhood.
Located at 1702 Summit, Fervere is open only three-days a week: Thursday and Friday from 11 a-m until the bread is gone — usually around three p-m. and on Saturday from 9:30 in the morning until it’s all gone. The bread sells out fast… so you may want to get there early … or call ahead to reserve your loaves. The number is 816-842-7272. You can also learn more by logging onto fervere.com