Freelance Food & Drinks Writer

Tag Archives: food quotes

Quote: local soul

“Think global, support local. That’s where the soul is,” says Craig Adcock, owner of Jude’s Kansas City Rum Cake and Belly Up Bar-B-Que, a gourmet barbecue and grilling catering company. You should certainly think about supporting his rum cake (read more about it in today’s Kansas City Star).

Craig Adcock: Peace, love and rum cake (Photo courtesy of KC Star)

Adcock’s rum cake is a humble thing to look at, but the flavor is anything but. His cakes are a homey bundt shape, golden brown and studded with Missouri pecans. Each is soaked with rum syrup while still in its pan (most recipes tell you to remove the cake, poke some holes and pour the syrup over), giving the exterior a crystalline crunch while preserving the buttery, tender heart. Oh, and he uses the exquisite Rhum Barbancourt Reserve Special 8-year-old, so the cake tastes like real rum, not someone’s artificial idea of rum.

When it comes to his rum cake, Adcock makes two promises: it’s good for up to 11 days after opening (it really is), and, if you don’t like it, he’ll give you your money back. My observations about those promises: there’s no way this cake will stick around for 11 days, it’s too good. Which is why you won’t need to take him up on No. 2.

Quote: angry food is bad food

“Angry food is not good food. You can tell when somebody cooks something if they’re happy or sad or angry.” This from John McClure, the chef and owner of Starker’s Restaurant, during an interview for an upcoming Kansas City Star piece about Craig Adcock (owner of Jude’s Rum Cakes and Belly Up BBQ). It’s an… Continue Reading

Quote: a couple of shots

“You just can’t take a recipe and throw a couple shots of alcohol in there, because it’s not going to work,” says Krystina Castella, who co-authored Booze Cakes: Confections Spiked with Spirits, Wine and Beer with Terry Lee Stone. She should know. I interviewed Castella today for an upcoming piece about baking with spirits. I’ve… Continue Reading

Quote: the start of a good cocktail

“Anything that smells good and doesn’t poison us can be the start of a cocktail.” This from Chris Conatser, the botanist bartender at Justus Drugstore in Smithville. During a recent interview about cocktail trends, Conatser told me that he draws inspiration from everywhere—daisies along the road, corn tassling out, aromas from the kitchen. If it… Continue Reading