Trip to Pho Hoa

Thanks to Anne Kwon for suggesting this wonderful restaurant at 1447 Independence Ave in KC - Spike Nguyen, the owner was a fabulous host.  Several of us had the Vietnamese soup - Pho - which is so flavorful and tasty and fresh.  We also sampled appetizers from dumplings to spring rolls to a fried sweet potato and shrimp dish.  Marcus and Michelle tested the steak and rice dishes.  Then Spike brought us samples of iced Vietnamese coffee - so yummy- and one of the sandwiches - wow, very flavorful.  I learned so much about Vietnamese cuisine from Spike, including the Chinese and French influences of its dishes.

Pho

Spike talking to our students

Chosen Korean BBQ

Eric and I sampled some Korean BBQ to set up our November class trip.  We wanted to grill at the table and taste all the side dishes (Banchan) including Kimchi (김 치)   You grill the meat, take a small piece and wrap it in lettuce leaf with any of the sides and pop it in your mouth.  There is also rice that you can eat with or without the side dishes.

김 치

Eric enjoying BBQ

John's Recommendation

 From the Market Grill - John says these are delicious.

Does anyone know what this is?

Fresh Food at Chinatown Market

Among the many interesting sights at the Chinatown market were displays of fresh produce and tanks of live seafood.

Jackfruit

Live Crabs

Italian Market

Sherri insisted we stop by the Italian market - and we found these olives displayed in barrels.  Although they were lined in plastic, it did remind the students of the traditional wooden barrels from the morning's lecture on packaging and storage history.

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Al-Habashi Market

Students got a look at a Middle Eastern market - and decided to take some samples with them.

John and Anne digging in

Catherine getting the scoop

An interesting example of packaging - nuts in a glass jar packed in honey.  A very artistic presentation.  Professor Winter approves.

Blue Nile Restaurant

The class ate lunch at the Blue Nile Restaurant in the City Market.  The owner, Daniel, gave a wonderful talk about Ethiopian culture and cuisine.  The food was great, and all the students came to the table with an adventurous appetite.

Injera (bread) with various traditional tastes

I was so busy eating and drinking that wonderful mango juice, I forgot to take photos of the class.  If anyone has some pics - please email them to Eric or me.