It was an evening of stocktails (cocktails made with stock) and stock tales — stories of how and why Stock, Broth & Bowl by Jonathan Bender [hey, that’s me] was written. On Friday, February 12, Joe’s Kansas City hosted a SBB cookbook release dinner at The 180 Room in Olathe.
Stock, Broth & Bowl is new on shelves and it features nine recipes for stock (including one for bone broth) from Uncommon Stock’s Todd Schulte and the Local Pig’s Alex Pope. It also has a pair of vegetarian stocks and a shrimp stock. SBB then teaches you how to create drinking broth, as well as turn those stocks into everything from ancho chile chicken tacos to perfect green hummus to cocktails. The reason the book exists is to help you do a little bit of work on the weekend, so you can have easy, flavorful meals for the rest of the week.
Here’s a look at the four-course, paired dinner this past weekend that celebrated the myriad uses of stock. Photos by Pete Dulin.
First Course — Southern Panzanella: Soft cornbread croutons, roasted corn, fresh fig, avocado, goat cheese and toasted almond. It was paired with the Beer’s Knees — a sweet take on the Bee’s Knee’s made with gin, lemon, honey and Boulevard Wheat.
Third Course — Smoked lamb shank, perfect green hummus, roasted baby carrots, and a marinated cucumber relish. Think of this dish as a delicious take on a deconstructed gyro. It was paired with a Lang & Reed Cabernet Franc.
Fourth Course — It had to be Cookies & Beer. Dolce Bakery made Snickerdoodles and Oatmeal Cranberry Chocolate Chip cookies. The Snickerdoodle was paired with KC Bier Co.’s Hefeweizen and the oatmeal cookie went with the Boulevard Brewing Company’s Early Riser — a coffee porter collaboration with Maps Coffee Roasters.