Recipes & Tour: A Breakfast BBQ with Southmoreland on the Plaza–Kansas City

Ready to enjoy a unique dining experience courtesy of an award-winning urban inn?

Located near the geographic and population centers of the United States, Kansas City may well be one of the best kept secrets in the nation. With a city population just under a half million people, and a greater metropolitan population of around two million, the Kansas City area is rife with people, places, events and attractions capable of rivaling larger American cities, yet it does so with Midwestern grace, style and abundance. No other Kansas City bed & breakfast inn exemplifies these qualities more than KC’s own Southmoreland on the Plaza.

Perched on a quiet, one-way street, Southmoreland on the Plaza is a painstakingly restored and meticulously maintained 1913 Colonial Revival located in the heart of a city renowned for its world-famous BBQ, Kansas City strip steaks and historical contributions to jazz and blues. Nestled comfortably within walking distance to Kansas City’s premier, 15-block shopping district known as Country Club Plaza, Southmoreland also sits in close proximity to the Nelson-Atkins Museum of Art and the Kemper Museum of Contemporary Art. With Kansas City recognized as the “City of Fountains” (boasting over 200 sculptural fountains, a number second only to Rome) and referred to as “Paris on the Plains” (due to the fact Kansas City contains more boulevards and avenues than any other city than Paris, France,) it’s no wonder Southmoreland on the Plaza co-owners, Mark and Nancy Reichle, consider themselves ambassadors for the city as well as the inn, as Southmoreland is ideally positioned to provide both visitors to and guests of the inn an unforgettable view and taste of Kansas City.

Twice featured on the Food Network’s BBQ with Bobby Flay, Southmoreland on the Plaza is famous for its signature Breakfast BBQ, served every Saturday morning from April 15-October 15 in 2008, which features mouthwatering grilled specialties such as Molasses Brined Pork Chops, Croissant French Toast Stuffed with Grilled Peaches, Bourbon Pecan Maple Syrup and Strawberry Mango Frappes. While Mark and Nancy admit some guests initially question the appearance of thick, savory pork chops on the breakfast menu, they are quick to add these guests are “whistling a different tune after they have finished (if they can!) the meal.”

But in a city already famous for its world-class barbeque, how did the couple, who have owned Southmoreland on the Plaza for nearly 10 years, develop the unique idea of a Breakfast BBQ and create a menu fit for garnering such widespread attention? Basically, Nancy tells Inn Cuisine, “by request.”

“The Food Network called the Inn because they had read about Mark’s outdoor breakfast preparation in a regional publication. They were interested in doing a segment on Mark’s fantastic cooking and the tradition Southmoreland had made famous. We reviewed our menus with them and while they liked the spicy and savory offerings we presented, they challenged us to come up with a somewhat sweet meal, all done on the grill,” said Nancy.

That’s when Mark and Nancy refined their Breakfast BBQ menu into the presentation it has become today.

“We went for a blend of textures and tastes: thick savory chops, fresh succulent peaches, tender yet crispy croissant French toast, all topped with Mark’s homemade bourbon maple pecan sauce to bring it all together,” said Nancy. “Paired with a refreshing frappe, we knew we had hit on something scrumptious.”

Apparently the Food Network hasn’t been the only group to take notice, as Southmoreland’s guests are satisfied and pleasantly “overwhelmed with the whole concept!”

“Rather than being served in our verandah or dining room,” said Nancy, “guests pick up a picnic basket and head outside for seating on the courtyard deck. They are delighted to watch Mark prepare their meals at the large stone grill, and the aromas created add to the whole appeal and make breakfast an event.”

It bears mentioning that guests of Southmoreland on the Plaza haven’t just been leaving this urban oasis with full tummies, many have started going home with Mark and Nancy’s new cookbook, published in December 2007 and entitled, Tried & True: Southmoreland on the Plaza’s Recipes by Request.

Mark and Nancy proudly acknowledge that they “have had a fantastic response [to the cookbook] and are just tickled when guests write to tell us how much their own family and friends like the Breakfast BBQ when they prepared it at home. We take that as a high compliment and it makes the process of creating unique recipes all worth it.”

Ready to explore the recipes that have made Southmoreland on the Plaza’s Breakfast BBQ such a hit? Recipes and cooking instructions continued after the jump…

The following Breakfast Barbeque recipes appear courtesy

Southmoreland on the Plaza — An Urban Inn

116 E. 46th Street, Kansas City, Missouri (MO) 64112

Click Here for Email Information

For Reservations Phone 816-531-7979

Guests of the inn can enjoy these recipes served every Saturday morning from April 15-October 15 during 2008, as part of Southmoreland on the Plaza’s famous Breakfast BBQ, as seen on the Food Network’s BBQ with Bobby Flay

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Recipe: MOLASSES BRINED PORK CHOPS

(recipe courtesy Southmoreland on the Plaza)

• 4 Pork Chops (preferably bone in)

For the Brine

• 2 quarts Water
• 1/2 cup Kosher Salt
• 1/2 cup Molasses
• 1 teaspoon whole Peppercorns
• 1 bunch fresh Thyme (or 1 tablespoon dried Thyme)

Combine the brine ingredients in a large non-reactive pan. Stir until the salt and molasses have dissolved. Add the chops to the brine and refrigerate for 4-6 hours or overnight.

Remove the chops from the brine and pat dry. Place the chops on a grill that has been reduced to a medium heat. Cook on each side for 10-15 minutes, depending on thickness. Serve hot.

Recipe: Croissant French Toast stuffed with Grilled Peaches

(recipe courtesy Southmoreland on the Plaza)

• 4 Croissants (sliced in half lengthwise)
• 4 Eggs
• 1 cup Heavy Cream
• 1 tablespoon Vanilla Extract
• 1 tablespoon ground Cinnamon
• 1 teaspoon Nutmeg
• 2 Peaches
• 2 tablespoons melted Butter
• 1 Lemon, juiced
• 2 tablespoons Sugar

Prepare coals on a grill and let reduce to a moderate heat. In a blender combine eggs, cream, vanilla, cinnamon and nutmeg. Blend until the ingredients are smooth. Set aside.

Slice peaches in half and remove the pit. Brush the flesh side of each half with melted butter. Place the peaches on the grill for 5 minute or until the flesh side is evenly scored and begins to soften. Remove the peaches from the grill and dice them. Add lemon juice and sugar to taste. Set the peach mixture aside.

Pour the egg batter into a flat dish such as a pie plate. Dip the croissant halves into the batter making sure that each side is coated. Place the croissant on the grill flat side down. Grill 1-2 minutes or until the batter appears cooked and the croissant begins to darken. Be careful!!!!! They will cook quickly. Flip the croissants and allow the other side to cook for 1-2 minutes. Remove the croissants from the grill.

Place the bottom half of the croissant on a plate, add 1/4 of the peach mixture and place the top half of the croissant over the peaches. Pour Bourbon Pecan Sauce (recipe follows) over the top and garnish with fresh mint.

Recipe: Bourbon Pecan Maple Syrup

(recipe courtesy Southmoreland on the Plaza)

• 1/4 cup Butter
• 1/2 cup Bourbon
• 1 cup Maple Syrup
• 1/2 cup chopped Pecans

Melt the butter over medium heat. Once the butter begins to brown, add bourbon and flambé. When the alcohol has burned off, add the syrup and pecans and let simmer over medium heat for 10 minutes. Serve warm over Grilled Croissant French Toast with Molasses Brined Pork Chop on the side.

Recipe: Strawberry Mango Frappes

(recipe courtesy Southmoreland on the Plaza)

• 2 cups Mango Nectar
• 1 & 1/2 cups Strawberries (fresh or frozen)
• 2 Bananas
• 1 teaspoon Lemon Juice
• 1 tablespoon Honey

Place ingredients in a blender and combine until smooth. Refrigerate for at least 2 hours and serve in chilled stemware. Yields 4 servings.

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