October officially begins comfort food season, so we asked around town what foods bring out the appetite and the nostalgia in people.
Jan Knobel, co-owner, The Upper Crust Pie Bakery, Overland Park
Q: What is your favorite comfort food?
My top three are soups, stews and pasta. Any or all of them coupled with warm, crusty bread and a glass of red wine is my idea of the ultimate comfort meal.
Q: Do you prefer sweet, savory or spicy?
While you might expect a pie baker to possess the world's biggest sweet tooth, I have a huge affection for savory items. I've never been fond of overly rich or decadent desserts. A mild sweetness is my preference when it comes to desserts.
Q: What’s your favorite spot in town for a quick bite?
I love grabbing lunch at The Mixx! They have the best variety of fresh salads. My husband and I also frequent Unforked for a quick dinner. Their kale salad and grilled chicken taco is my go-to order.
Q: What’s your favorite local restaurant or locale for a splurge?
My sister Elaine VanBuskirk (aka business partner) and I are always on the lookout for new locally owned restaurants to experience and support. The Kansas City area has so many great eateries to choose from. Currently, I am a big fan of Fox and Pearl, Voltaire and Westside Local. I'm a firm believer that the overall experience (food, service, vibe) is what keeps people coming back.
Q: What recipes do people love you to bring to a buffet or potluck?
No question—PIE makes the perfect addition to any gathering. Pie connects people and is meant to be shared. A made-from-scratch pie conveys love, comfort and makes people happy!
Q: You’ve heard people describe their “spirit animal.” So what’s your spirit food?
It just so happens, during a recent visit to New York City, I learned that my spirit animal is the elephant. My first reaction was…really? But given the description of "sensitive, most harmonizing and full of love," I came to embrace it. While it may sound cliché, I would have to relay that back to PIE as my spirit food.
Q: Would you be willing to share a recipe or a food memory that is meaningful or nostalgic to you? What is the special meaning or attachment for you?
My grandmother, Lorene Jost, was an incredible baker. As a kid I visited my grandparents’ farm outside of Hillsboro, KS, where baked goods were always cooling in her kitchen. My sister and I both received rolling pins from her for our high school graduations! So it would seem she "passed the baton" to us to continue the family baking tradition.
Our apple pie at The Upper Crust was adapted from her original recipe. It's not complicated or fussy. She preferred using Jonathan apples and never liked cinnamon in her apple pie. Consequently, we include a hint of nutmeg in our apple pie. I still think of her whenever I smell that wonderful aroma of apple pies coming out of the oven!
The Upper Crust Apple Pie
Crust:
Basic Pie Dough for a 9" double-crust pie (we use an all-butter version)
Filling:
- 4 - 5 cups peeled, sliced apples (we like Fuji, Jonathan, or Jonagold)
- 1 cup sugar
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 teaspoon lemon juice
- 1 tablespoon butter, cubed
- 1 beaten egg, to brush on top crust
Prepare filling. Lightly toss apples together with dry ingredients. Transfer apple mixture into unbaked pie shell, arranging and pressing down gently to remove extra space between slices. Sprinkle with lemon juice, add butter on top. Then cover with top crust. Trim, seal and crimp edges. Brush with egg wash, sprinkle with sugar. Vent top of pie. Bake at 350 degrees until golden brown and bubbly in center, approximately 60 minutes. Enjoy.
Carl Gerlach, Mayor of Overland Park
Q: What is your favorite comfort food?
Chicken & Noodles
Q: Do you prefer sweet, savory or spicy?
I love it all!
Q: What’s your favorite spot in town for a quick bite?
The Peanut
Q: What’s your favorite local restaurant or locale for a splurge?
J. Alexanders, especially their carrot cake
Q: What recipes do people love you to bring to a buffet or potluck?
Chocolate sheet cake with chocolate frosting
Q: You’ve heard people describe their “spirit animal.” So what’s your spirit food?
Shrimp & Pasta (I’m a tall guy, so people laugh when I say my spirit food is shrimp.)
Q: Would you be willing to share a recipe or a food memory that is meaningful or nostalgic to you? What is the special meaning or attachment for you?
I have very fond memories of my grandmother who first introduced me to red velvet cake with cream cheese frosting.
Officer John P. Lacy, PIO, Overland Park Police Dept.
Q: What is your favorite comfort food?
Chicken wings and pizza, but I’m supposed to be on a diet, shhhh.
Q: Do you prefer sweet, savory or spicy?
I love all flavors. Spicy foods are my favorite even though I sweat when I eat them.
Q: What’s your favorite local restaurant or locale for a splurge?
I’m all over Johnson County and the KC metro, but I don’t splurge much. I am sort of cheap.
Q: What recipes do people love you to bring to a buffet or potluck?
Meatballs and all kinds of dips…and I do not double dip!
Q: You’ve heard people describe their “spirit animal.” So what’s your spirit food?
Barbeque—any kind
Q: Would you be willing to share a recipe or a food memory that is meaningful or nostalgic to you?
I do make my own beef jerky; however, I can’t give out my recipe. It’s a family secret!
Matt Besler, Defender and Captain, Sporting Kansas City
Q: What is your favorite comfort food?
Steak, baked potato, grilled asparagus, cold glass of 2 percent milk.
Q: Do you prefer sweet, savory or spicy?
Savory
Q: What’s your favorite spot in town for a quick bite?
SPIN! Pizza
Q: What’s your favorite local restaurant or locale for a splurge?
Novel. My wife and I usually order a bunch of small plates and share everything. We could eat their homemade pastas for every meal.
Q: What recipes do people love you to bring to a buffet or potluck?
Slow cooked baby back ribs.
Q: You’ve heard people describe their “spirit animal.” So what’s your spirit food?
People who know me best will say salmon because that’s what I eat and order most frequently. But I also have to get Ranch-flavored Corn Nuts when I stop at gas stations during road trips.
