Cover Photo: Bev and Carl Tutorino greet guests Tom Dunlevy and Tom Purcell . Photo by D’Ann Dreiling
Sand Trap rings in the New Year with 20 years of business under its belt
By D’Ann Dreiling
The Sand Trap, the “Cheers” of its surrounding neighborhood, will ring in the New Year with an all American bill of fare.
This family owned restaurant at 13037 Holmes will feature prime rib, K.C. strip steak and blackened salmon dinners to celebrate the New Year.
Carl and Bev Tutorino have been welcoming diners to this neighborhood restaurant for 20 years, along with their daughters Ashley and Haley, who serve as waitresses. Their excellent cook, Howard Sudduth, completes the team. Bev says that 80 percent of their business is return customers who live in the surrounding Martin City area.
Carl worked in his grandfather’s Italian restaurant in the west bottoms from the time he was a kid and learned to cook beside his grandmother. He graduated from Rockhurst High School in 1974 where he earned the Nigro Award, now called the Simone Award, for his prowess in football. This year he was inducted into the Rockhurst Hall of Fame. His framed jersey hangs on the wall in the restaurant along with many other pictures of Kansas City sporting events.
The Tutorinos are proud of their Italian cuisine and keep their meatball recipe in a guarded vault; however, they did agree to share this recipe for their Italian Sausage Soup.
Sandtrap’s Italian Sausage Soup
Sauté the following in olive oil for approx. 25 minutes
- 1/2 lb. Italian sausage
- 1/4 lb. ground beef
- 2 cloves pressed garlic
- 1/4 cup onion
- 1/8 cup sweet basil
- 1/4 cup parsley
- 1 T. Salt
- 1 T. Pepper
- 1/2 sliced zucchini
- 1/2 cup chopped green pepper
- 1/2 t. oregano
- 2 cups water
- 2 1/4 cups marinara sauce
- 2 t. chicken bouillon
- 1/2 stick butter melted with 1/4 cup flour to thicken
Let simmer for approximately 1 hour. Add 4 ounces cooked elbow noodles