By D’Ann Dreiling
Photos by Bill Rankin and Chive Cafe & Market
Are you looking for a green restaurant in Kansas City? A place where a family can spend the day, even the dog? A place where you can shop for market items and “to go” food and all packaging is compostable? A brewery and taproom where you can enjoy craft beers brewed on sight and paired with the right snack? A restaurant that serves delicious farm to table food from local growers and all is sustainable?
This combination of fresh and delectable food and drink in an incredibly earth friendly environment is the vision of Michelle and Mark Brown and their son, Nolan. After four years of planning, they celebrated their grand opening on Saturday, August 22, at 14501 White Avenue in Grandview, (one block east of 150 Highway and 49 Highway).
Their plans include not only the restaurant, market and brewery, but a dog park, an outside activity area where they will provide guests with games such as Giant Jenga, Corn Hole and Bocci Ball. Board games will also be available in the restaurant and pub or at outside seating for families to enjoy. The interior walls display art for sale by local artists. The eco friendly landscaping is underway.
No disposable straws or bottles here. Any waste products are donated to East High School for their composting program. The building was built with recycled materials. The Chive uses organic and humanely raised food products from local farmers who are committed to protecting the earth, and 75% to 95% is grown and harvested sustainably.
The menus at the taproom and restaurant will evolve as the seasons change utilizing local produce at its peak and will include vegetarian, vegan, gluten free and dairy free. The restaurant and market are open Tuesday thru Sunday from 7 a.m. to 7 p.m. for breakfast, lunch and dinner.
Nolan Brown is proud of his skill as a brewer. He will feature four flagship brews and four rotating brews on tap at the Transparent Brewing Company. He believes in pairing the correct beer with the correct food and welcomes input from his customers. The tap room adjoins and shares the restaurant and opens at 7 p.m.
Nolan and his parents are good stewards of the land, animals and environment.
This delicious berry cobbler will be on the menu when the berries are ripe, but in case you’d like to make it yourself
Here’s the dish…
The Chive’s Berry Cobbler
This recipe uses a heavy skillet, preferably cast iron, and reverses the order of the topping and the berries. Use any combination of fresh berries or peaches.
In large pot combine
- 4 1/2 to 5 cups fresh berries or peaches
- 3/4 cup sugar
- 1 teaspoon pure vanilla
- 1/2 teaspoon lemon zest
- Cook down ingredients for 10 to 15 minutes on medium heat
In bowl, combine and mix
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1/2 teaspoon pure vanilla
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Preheat oven to 350*
In skillet melt 3 tablespoons butter and 3 tablespoons canola oil. Add batter. Spoon fruit mixture evenly over batter.
Place skillet in oven until cobbler is browned- 50 minutes to 1 hour.
Cool at least 15 minutes – serve warm.