Can you feel it in the air? Valentine’s Day is right around the corner.

Have you made plans? Are you going to prepare a fancy dinner? Decorate your home just right? Studiously scour the internet for just the right wine pairing?

That sure sounds like a lot of work.

Spend your time being in love, and let The Drop handle the tough stuff.

Friday Febuary 10th, through Tuesday, Febuary 14th, The Drop will be offering an exclusive Valentine’s Prix Fixe dinner.

Please call 816.756.DROP (3767) for reservations. Thanks!

Happy Valentine’s Day!

Now we’re normally huge fans of brevity, but we wanted to include The Pitch’s interview with Chef Nolle Bond in it’s entirety. Here ya go.

Chef Nolle Bond on air conditioning and Walt Disney

Posted by Jonathan Bender on Wed, Sep 14, 2011 at 10:30 AM

Chef Nolle Bond is settling in at the Drop.

It was air conditioning, of all things, that brought Nolle Bond into the kitchen.

“I used to live by Grinders, and I didn’t have air conditioning. So I would have a few cheap PBRs, some tots and sit in the air conditioning,” Bond says. “After a while, I just started working there.”

Bond, 32, entered a kitchen that was literally about to enter prime time — a few months after he started the Diners, Drive-Ins and Dives episode featuring Grinders ran on the Food Network. And he discovered that he loved the heat as much as the A/C.

Bond grew up in the tiny Missouri city of Marceline. Walt Disney grew up in the same place — the busloads of people who make the trek each summer to the town of 2,000 are a constant reminder.

“It was a cross between Mayberry and Dazed and Confused, except with crappier cars,” Bond says.

He enrolled in the University of Central Missouri in Warrensburg, majoring in mass communications with a minor in music. Bond worked at the college radio station and thought he was headed toward a career in programming. After graduation, he spent six years at Q101, the alternative rock station, in Chicago. He also played bass in a reggae-funk band and learned to cook out of necessity, making sure that his band Dipt actually had something to eat.

“It was really fun, but we were really poor. If we wanted to eat anything other than ramen, I had to learn how to cook it. I like really good food, so I would take a recipe and make it over and over until it was as good as I’ve ever had eating out,” Bond says.

Cooking was still about survival when he moved to Kansas City and took a job with DST Systems, Inc. But it was when a position opened up at Grinders that the self-taught chef began to wonder if he might want to be a cook. He went from the prep kitchen to the grill station, forced to learn quickly with the crush of new diners, thanks to Guy Fieri’s triple-D endorsement. Almost five years later, a few friends suggested that he consider applying for the open chef position at the Drop. Owner Eddie Crane hired Bond in October 2010.

“Nolle got what the Drop was about,” Crane says. “He wanted to make food that people could enjoy and share.”

Bond took the same approach to his new kitchen as his early days cooking for Dipt. He just hammered out recipes until he felt like they were perfected and able to be executed in the tiny kitchen at the Martini Corner restaurant, which doesn’t have any burners.

“Sometimes I think it’s like a submarine kitchen. I feel bad for naval cooks now,” Bond jokes.

And while he’s in a band again, playing bass for local alt-country staple Sons of Great Dane, his days of hitting the road are likely behind him.

“My girlfriend and I bought a house in Kansas City. I’ve been here six years, and I don’t plan on leaving. There’s such a great art, music and food scene,” Bond says.

It turns out that Kansas City doesn’t need air conditioning to be cool.

Chef Nolle Bond, Part Two: White Castle and an unabashed love of plum wine

Posted by Jonathan Bender on Thu, Sep 15, 2011 at 11:39 AM

In another universe, chef Nolle Bond would still be serving you sliders; they just wouldn’t be made from lamb or pork.

“I wanted to open a White Castle in midtown. It would be like an ATM,” Bond says. “But it’s not a franchise, so I couldn’t open it.”

His dream burger shack on hold, Bond is cranking out his own take daily as executive chef of the Drop. On Wednesday, Bond talked about life in the tiny Martini Corner kitchen. Tomorrow, he’ll share a bit about the latest cocktails and a new small-plates menu.

What are your culinary inspirations? There’s a lot of them. Oddly enough, it often comes from where you least expect it. Something will usually trigger a memory of a smell. I’ll then start with one specific ingredient. The other day, I was thinking about plum wine — I love plum wine. It’s me and 80-year-old ladies that really enjoy plum wine. I never had a plum wine reduction, so I made one. And then I thought, This would go really well with shrimp. Add in some mango chutney for a bit of fruit, and that’s the whole plate.

What’s your favorite ingredient? I’m really hung up on different vinegar reductions. We have a balsamic wine reduction and a white balsamic reduction that I could eat like it was candy. I use that on our lamb sliders; that’s one of the new small plates that I’m really excited about. Other than that, it’s anything really fresh and really good.

What was your best recent food find? I was really excited to find these poblano straws that just perfectly finish off the pork sliders. They just showed up while I was cutting something else.

What’s one food you hate? This sounds sacrilegious coming from a stereotypical small town in Missouri, but I don’t like catfish. There were a lot of catfish fry dinners, and I know plenty of people who love them, but it’s just not for me.

What’s one food you love? I could literally eat lamb vindaloo for five meals a week. I love the spices. It’s so spicy and really delicious. It’s hearty and warm. I love the Taj Palace over on 39th Street. Those guys are nearly family. [Laughs.] They’re excited when my girlfriend shows up because they know we’re looking for a lot of food and a bottle of wine.

What’s your guilty pleasure? White Castle. Their jalapeno cheddar burger. I still love it. The last time I was in St. Louis for a Tom Waits concert, I had to get one. It’s probably good that they’re in St. Louis.

What’s always in your kitchen? I always have fresh tomatoes. I love the farmers market downtown. The City Market is just amazing. They have great pasta. We had the basil and garlic with ratatouille on top of the noodles. Oh my God, it was incredible.

Besides your own place, where do you like to eat out? Taj Palace. I really love Pot Pie. That place is great. I had a really good meatloaf sandwich there; it was ridiculously good. The potpies are good. I love the spinach and brie tart. I’m excited when I get to go to any great restaurant, whether it’s really great bar food or a really nice place.

Where do you like to drink? We go to the News Room quite a bit, and we’ve been coming here [the Drop] more. I’m an Irish whiskey guy that’s been getting in rye whiskeys. Ryan [Miller, the day bartender at the Drop] opened my eyes to that. He’ll feed me different types of rye.

If you could steal one recipe in town off any menu, which one would you steal? Lamb vindaloo? [Laughs.] I don’t know if that would work here, but it’s great.

What’s one book that every chef should read? La Technique by Jacques Pepin. I didn’t have really any culinary school training. In order to be able to operate in a commercial kitchen, I had to teach myself a lot of things. So I spent a lot of time learning knife techniques. La Technique was really important. It’s also good to always be learning because everybody can teach you something.

Who’s got the best barbecue in town, and what are you ordering? Oklahoma Joe’s is the best restaurant. I like the Z-Man a lot and the beans. Craig Adcock’s barbecue is sick. There’s a reason he did competition barbecue. Anytime I can, I try to sneak into his barbecues. He makes amazing coleslaw with pears and gorgonzola. It’s a vinegar style rather than creamy. You could eat it all day.

What’s the key to success for cooks at home? Repetition. As far as not having formal training, if you want to make a dish, you have to know what you want to get out of it. All you have to do is keep making it, just not to the point where you’re sick of it. Take notes if you have to. I used to do that on lots of recipes. And don’t be afraid to try something. You can always make it again.

A chef is only as good as … his food.

Chef Nolle Bond, Part Three: The new small plates menu and new drinks to come

Posted by Jonathan Bender on Fri, Sep 16, 2011 at 11:30 AM

The edible cocktails are still the draw at the Drop.

When the Drop first opened five years ago, the focus was on small plates and drinks that put a little twist on a familiar taste. Owner Eddie Crane and executive chef Nolle Bond are hoping to recapture that spirit with a new small-plates menu and a bit of cocktail imagination.

“The Drop has been blessed with some awesome chefs since day one. I’m fortunate to have someone [like] Nolle, who is keeping that up,” Crane says.

On Wednesday, Bond had high praise for Kansas City, and on Thursday, he talked about why there’s a plum-wine reduction with the shrimp skewers on the new menu.

The entrees will be cut back, according to Crane, although the scallops and surf and turf — two customer favorites — aren’t going anywhere. The focus will be shifted to the seven items on the new small-plates menu.

“I think people like to hang out. So I wanted to create food that people could enjoy, share and split. That’s why there’s always more than one portion on our small plates,” Bond says.

Although Bond is proud of the shrimp skewers (grilled tiger shrimp with mango chutney and a plum-wine reduction), it’s the achuete pork sliders (peppered pork with cilantro lime cream and achuete sauce on a brioche bun).

“I made the achuete pork sliders for Christmas two years ago, and it was one of those recipes that I was really excited about. It’s one of my favorite dishes. I just knew I had to get it on the menu somehow,” Bond says.

Crane and Bond are also playing around with the drink menu, which has seen the edible cocktails expand from seven to several dozen. The Reese’s Cup, made with peanut butter and Nutella, and the Strawberry Cheesecake Drop are two of the latest additions to the solidified cocktail list. And Crane hasn’t given up on introducing Kansas City to miracle fruit — the berry that momentarily turns sour into sweet on your taste buds.

“We’re still searching for the right vehicle for miracle fruit,” Crane says.

Shrimp Skewers:

The Lamburgers:

Goat Cheese Truffle Mushroom Caps

Okay, okay. We know it’s not a new item, but Paul’s shot of the Bruschetta just couldn’t be left out:

At long last… after a year of anticipation… a television interview… and a red-taped, bureaucratic gauntlet of unimaginable proportions… The Drop’s Deck is open for business! The new Deck seats nearly 50 people and best of all, from 3pm on, is entirely out of the sun and shaded due to our eastward situation.
Important tip: Keeping the sun off of your Red Wine Martini keeps it cold.

(click here for review)

Looking for the Deal of The Century? Find it, Sunday nights at The Drop!

Grab a dinner date and hit The Drop on Sunday nights for our exclusive Prix Fixe dinner for two. Enjoy four (4) courses and a bottle of wine for just $60 per couple.

P R I X  F I X E  F O R  T W O

STARTER

hummus, olives, potatoes, ceviche, or crab cakes

SALAD

chef caesar, arugula, or ensalada verde

BRUSCHETTA

pick any four

OR

SMALL PLATE

smoked pork chop, new zealand lamb, scallops, or center-cut ribeye

DESSERT

milk and cookies, crème brulee, or pineapple passion mousse cake

BOTTLE OF WINE

select bottles

$60 per couple every Sunday 5-10pm

]]> http://www.thedropbar.com/prix-fixe-sundays/feed/ 0 http://www.thedropbar.com/eat-your-drink-kc-bartender-creates-edible-cocktails/ http://www.thedropbar.com/eat-your-drink-kc-bartender-creates-edible-cocktails/#comments Mon, 16 Mar 2009 21:18:10 +0000 admin http://brisbane.directrouter.com/~dropbar/?p=67
By LAUREN CHAPIN
The Kansas City Star

The Drop mixes up edible cocktails

Forget everything you know about Jell-O shots: Their jiggle. Their gaudy color. Their slurp-it-down and slap-the-bar zaniness.

At The Drop, a restaurant and upscale bar in midtown Kansas City, owner Eddie Crane has banned the obvious comparison since creating several of his own edible cocktails. The shimmery two-bite “Drops” come in six intoxicating flavors: Lemon Drop; Mojito; Godiva/Grand Marnier; Port Wine and Hazelnut; Amaretto; and Baileys Irish Cream and Coffee.

Crane’s experiment represents a kitchen chemistry trend that’s only just starting to shake out. But already folks are taking sides. Purists claim the edible cocktails are nothing but gimmickry, while bartenders practicing the bar-top wizardry dubbed ‘molecular mixology’ think they are in the process of reinventing the cocktail.

“I’m a purist. My passion is liquid cocktails; that is what inspired me to look at molecular mixology,” Crane says.

“You can fly, drive or take a train to your destination. With the edible cocktails, I’m looking for a different way to get there.”

Perhaps it was only a matter of time before bartenders turned liquids into solids, using the same bit of kitchen wizardry pioneered by haute cuisine chefs. The cooking technique, known as spherification, was launched in 2003 at El Bulli, a beyond-the-cutting-edge restaurant in Spain.

There chef Ferran Adria turned food preparation upside-down and inside-out as he began to use liquid nitrogen, gels, algaes and calcium salts to turn liquids into “caviar,” “ravioli,” “noodles” and “gnocchi.” The process – which seemed more like a science project than cooking – moved from the Old World to the New World via Grant Achatz of Alinea in Chicago and Wylie Dufresne of WD-50 in New York City.

In the bar, spherification involves all sorts of Back to the Future-type gadgets and gizmos: magnetic agitators, calcium baths, beakers, precision scales and syringes.

Cointreau took the lead in molecular mixology almost three years ago, says Dana Nicholas, brand director for the famous French liqueur. After months of experimentation, the company launched Cointreau Caviar at the Cannes Film Festival in 2006.

Cointreau’s tiny pearls are flecked with edible gold and served floating in a flute of Champagne. Each pearl, with a skin slightly softer than a grape, is filled with liqueur.

The “caviar” made a stateside appearance at Daniel, a top-flight French restaurant in new York City, when head bartender Xavier Herit crafted his signature Strawberry and Pearls infused with wild strawberry puree, which he served alongside a strawberry margarita.

To help spread the concept, Cointreau developed two fail-proof recipes, assembled a spherification kit and offered additional training and mentoring for a short, highly targeted list of restaurants.

Eat your drink

But Crane is turning liquor into high-octane, hand-to-mouth bites without Cointreau’s guidance.

His initial route from liquid to solid was a shaky one. He had read about the chefs making magic with liquid nitrogen and gelatins but nothing about bartenders transforming alcohol into solids.

Aremed with some basic knowledge – the temperatures at which alcohol and nitrogen freeze – he made Cosmopolitan sorbet, Screwdriver ice cubes and his version of a chocolate martini, Dippin’ Dots-style.

But the liquid nitrogen was expensive and the results were far too cold to immediately consume. The process was also complicated and too dangerous to work for any sort of mass production, so Crane ditched the project after spending a month of his time and nearly $400.

Then he happened to catch an episode of the Discovery Channel’s “MythBusters.” It ws
the episode when the two hosts figure out how to solidify water just enough, using cornstarch, to walk on it.

And the wheels started turning again.

In October, Crane perfected a Mojito Drop. In July he introduced his current lineup.

Crane guards his information, although he will say he begins the same as any handcrafted cocktail, with ingredients poured into a tumbler sans ice. Each Drop has the same alcohol level and nutritional content as its liquid counterpart.

But that’s about all he’ll divulge. Even his wife doesn’t know how they’re made.

Meanwhile, customers are nibbling away, at a cost of $12 for an order of three. Just a month after introducing them, Crane is selling 100 to 120 orders a week.

Shiny and New

Molecular mixology “is a novelty for consumers, but this is the future of the cocktail industry. Bartenders are not just shaking cocktails” anymore, says Cointreau’s Nicholas.

Not so fast, others claim, including master mixologist James Moreland with Bombay Sapphire, a brand of gin distributed by Bacardi.

“I’m a purist,” he says. “Everyone has gone crazy with fresh and seasonal (ingredients), and that’s the way it should be,”

Moreland compares molecular mixology to Tom Cruise-style “Flair bartending”: “It was good in the ‘80s. It’s good in Vegas. I think it is a gimmick, and I can’t wait for it to go away.”

Still, Moreland tips his hat to Crane, who submitted a Drop for a competition sponsored by Bombay Sapphire.

“What he’s done has taken a lot of skill and talent,” he says. “The flavors that came through in the cocktails were amazing. But (The edible cocktails) are not a drink. It’s molecular. It is what it is.”

Crane, though remains enthusiastic and has found the development process invigoration.

“Once you pull your brain out of that rut and think of things differently, all the rules go out the window,” he says. “You’re not just painting anymore, you can be a sculptor or write music.”

Plus there’s some bragging rights in being the first on the block to crack the code.

“I want the Drop to be known as the place in Kansas City to find out what is new and innovative,” Crane says.

High-Octane Bites

Eager to banish memories of the Jell-O shots of my youth, I sampled Eddie Crane’s edible Drops. Served on a plate, they had a firmer texture and more bite than the orange and cherry Jigglers I remember. They never melted or softened, even a smidge. And they really, truly tasted like their namesake cocktails, down to the long, smoldering, high –octane finish. Choose three for $12.

Amaretto – A layer of sliced almonds on the bottom makes this one especially pretty. Smells like almond extract. Sweet, not as high-alcohol flavor as the others.

Baileys Cream and Coffee – The baileys layer is very creamy, while the coffee is sturdier with the flavor of espresso candy. The stickiest of the Drops.

Mojito – Made with lemon-infused rum, mint-flavored simple syrup and flecked with lime zest. The tartest of them all. Very potent, with a pure, alcohol afterburn.

Port Wine and Hazelnut – Sprinkled with crushed hazelnuts, this burgundy-colored triangle was very grapey. The nuts added welcome texture.

Lemon Drop – Made with citrus vodka, sweet-and-sour