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| Our chefs have been busy creating new dishes
for our menu at Jasper's. New additions include a one pound
veal chop with a Porcini mushroom sauce. New pastas include
our Beard House Pasta from Jasper Jr.'s guest chef appearance
at the Beard House in New York. Seafood lovers will enjoy Jasper's
new Aqua Pazzo Cioppino, a rich flavored tomato herbed broth
studded with fresh clams, mussels, shrimp, scallops, and calamari
with pastina. Bravisimo!!! For those passionate about dessert,
you will love Lemon Melting Moments, a traditional Neapolitan
Limoncello infused tart on a bed of blueberry coulis. |
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Over 250 wines are now in place on the new
wine list at Jasper's. Leonard Mirabile has added 25 new wines
to his cellar list, adding new vintages from 10 different
regions including Piedmont, Tuscany, Apulia and Sicily. Gamberro
Rosso has just given great reviews to 75% of the wines listed
on Jasper's list. The Wine Spectator also recognized Jasper's
with an award of excellence for the 6th. straight year.
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| The shelves are stocked with single estate
extra virgin olive oils from Sicily and Tuscany. San Marzano
tomatoes are stocked to the ceiling and we are now carrying
Marco Polo Genoa Salami along with some great imported Italian
cheeses. The deli is now offering fresh spinach salad with gorgonzola
and Tuscan dressing and a huge capicolla hero along with homemade
Italian meat loaf. Don't forget to call ahead for carryout! |
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| Holiday parties are just around the corner,
Jasper's offers a private room for 10 that is glass enclosed
with a view of the dining room. The patio, now fully heated
and enclosed for the winter months, will easily seat up to 55
guests. With a breathtaking view of Indian Creek, it is a must
for your family get together, office meeting, company party,
or any special occasion. Ask for Sam Gianino to reserve that
special date and personal menu. Dining at Jasper's has been
a holiday tradition for almost 50 years. |
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| Jill Silva from the Kansas City Star wrote
a great article about authentic Italian gelato and used the
Mirabile family's cousins recipe for a selection in the paper.
Nations Restaurant News featured Jasper's in an article about
a trip to Naples with Gruppo Ristoratori Italiani. Charles Feruzza,
noted Kansas City food critic and writer also mentioned Jasper's
in an article about Tuscan food. Tom Leathers of the Squire
gave Jasper's Kansas City's Best Lunch Award and The College
Blvd. News Gave Jasper's 4 stars for dining. Thanks so much
to all the writers in Kansas City. |
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| Noted cookbook author Susan Loomis visited
Jasper's for an AIWF (American Institute of Wine and Food) dinner
and cookbook signing. Her new cookbook, Italian Farmhouse Cooking
has had great reviews and recieved accolades during her visit
to Jasper's where Jasper Jr. prepared a 6 course meal utilizing
her recipes. After dinner on the patio, Susan Loomis told the
sold out event "Jasper Mirabile Jr. is a true solute, one who
is devoted to celebrating the original and authentic cuisine
of Italy." Please visit her web site at www.susanloomis.com.
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| Once again, Jasper Jr. braved the cool fall
weather and rain and did a cooking school demo at the Barstow
Farmers market. Beard House pasta, Pumpkin Risotto and Sicilian
Bread Pudding recipes were prepared. Many thanks to all the
families, faculty, and administrators from Barstow who continue
to support our restaurants. |
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| Make sure you check the new labels and packaging
from Farm to Market Bakery. Jasper's recipes utilizing the bread
are featured on selected labels. Farm to Market has developed
some great breads for our restaurant including our market bread,
panini sandwich bread, and ciabiatta rolls for the dining room.
Panetone, the traditional Italian Christmas bread will be featured
this winter at Marco Polo's Market. |
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| The most requested call at Jasper's, our cooking
classes. Many remember our 15 years of classes at the old location,
hopefully someday we will bring them back. In the meantime,
visit the Culinary Center of Kansas City this winter and join
Jasper Jr. for a class. Call Laura at 913.341.4455 Visit their
website at www.kcculinary.com. |
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| Once again, Jasper Jr. was invited to cook
at the prestigious Beard House in New York City. The sold out
event was attended by New Yorkers and Press. Anna Nurse, Beard
House Board of Director was instrumental in bringing together
the Great Italian series to the Beard House. Rave reviews and
a Beard House plague were presented to Jasper Jr. at the end
of the dinner. |
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I have read some great cookbooks recently,
here are some of my favorites:
David Ruggerio "Little Italy Cookbook"
Pino Luongo "Simply Tuscan"
Arthur Schwartz "Naples at the Table"
Susan Loomis "Italian Farmhouse Cooking"
Alain Ducasse at the Essex House \ American Culinary Federation |
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| A great resource for traveling to major cities,
Restaurant.com
has devoted several pages to Jasper's and Marco Polo's. Our
menu, web site, pictures and recipes are all well represented
along with some great restaurants across North America. |
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| I ate at some great restaurants while visiting
New York. As always, a visit to the big apple would not be complete
without dining at Siero Maccione's Le Cirque 2000. The meal
started with fois gras, caviar, lobster salad, fois gras ravioli
in duck consume I thought the plates would never stop coming.
I ate the finest short ribs in the world, barollo demi glace,
potato soufflé. As for desserts, I could not stop. Marco, Siero's
oldest son, sent me samples of 15 different desserts. A sighting
of former President George Bush highlighted our meal. Lunch
at Tony May's San Domenico. Tony, President of GRI sent over
rabbit with polenta, venison risotto, truffle ravioli, and poached
pears with moscato. As always, I had to visit Angelo's on Mulberry
in Little Italy. Stuffed roasted peppers, linguine vongole,
a true Neapolitan Sunday dinner. I have been eating there since
1968 when I was only 5. I never miss a meal there while in New
York. A dinner with my friend Bob Lape of WCBS radio and well
respected NY food critic and writer at Fresco by Scotto topped
off a day of shopping. The Scotto family sent so many great
plates to the table, homemade potato chips with gorgonzola sauce
and grilled pizza were highlights, not to mention a 32 oz. Tuscan
rib eye that. was so tender, you thought it was veal. The end
of the trip was dinner at dinner at the famed Alain Ducasse
at the Essex House. A must visit but very pricy. Poached lobster,
diver scallops, miniature veal chops with white truffles, exotic
fruit soufflé and chocolate granita with warm soufflé and 24
kt gold. A pre dessert and a post dessert. Outstanding service.
A meal to remember, a trip full memories. |
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| Our catering department has a new menu and
a lot of new packaging. Box lunches continue to be the most
popular, grilled chicken on peasant bread with basil mayonnaise
and roasted peppers, pasta salad, and a homemade biscotti for
6.95 delivered, don't pass that one up. Our baked ziti, tossed
salad and garlic toast can feed any large group for only 7.00
per person. Take home a pan of grilled Italian sausages with
potatoes, peppers and onions with a few loaves of Farm to Market
bread. Great for tailgaiting!!! Don't forget we can provide
servers, bartenders and cleaning personal for all your catered
office and home events. |
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| Borgo Scopeto's Nuccio Turone visited Jasper's
early this fall. His Chianti Classico reserve received high
marks from the recent Wine Spectator. John D'Attoma from Glazers
Midwest entertained Nuccio while Jasper Jr. brought out course
after course of risotto, pumpkin ravioli, ricotta gnocchi, shrimp
Livornese, Pesce San Pietro and other luscious Italian dishes.
Borgo Scopeto's wines will be featured at Jasper's with a special
Tuscan menu this winter. Stay tuned!!! |
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| Jasper Jr. has just taken finished taking
his tests and has become a member of the American Culinary Federation,
nationally recognized by the top chefs in America. Look for
the seal on his dishes, that extra little touch that separates
Jasper Jr. from the rest. |
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| Look for some great recipes online at www.jasperskc.com.
Featured pasta, risotto, veal and some exciting desserts will
be added each month. Culinary questions, kitchen problems, recipe
development, just e-mail the chef at Jasper's. |
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| WE HAVE ADDED A DOWNLOADABLE FAX-ORDER FORM
FOR OUR FAMOUS SALAD DRESSINGS AND PASTA SAUCES. ALSO, ASK AOBUT
OUR GIFT PACKAGES. WE'RE EVEN OFFERING GIFT CERTIFICATES.WE
WILL OFFER SHIPPING ANYWHERE IN THE CONTINENTAL USA. DOWNLOAD
OUR GIFT CERTIFICATE FORM JUST IN TIME FOR FATHERS DAY OR THAT
SPECIAL WEDDING OR ANNIVERSARY GIFT. DON’T FORGET, CHRISTMAS
IS JUST AROUND THE CORNER. |
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| CHARLES FERUZZA |
| NAMED JASPER’S ONE OF HIS TOP 3 DINING
CHOICES ON HIS RADIO INTERVIEW IN MAY. CHARLES IS A NOTED KANSAS
CITY FOOD CRITIC AND RESPECTED FOODIE. HE CURRENTLY WRITES FOR
THE PITCH MAGAZINE. |
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| CHEF MAGAZINE |
| THE JUNE ISSUE OF CHEF MAGAZINE FEATURES A
RECIPE FOR JASPER JR’S PASTA CON MELON AND A NICE INTERVIEW
WITH THE CHEF, JASPER JR IS INCLUDED. |
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| KANSAS CITY STAR 150 |
| THE KANSAS CITY STAR JUST PRAISED JASPER’S
RECENTLY IN THEIR KC150 ANNIVERSARY SECTION, BY NAMING SCAMPI
ALLA LIVORNESE ONE OF THE TOP DISHES IN KANSAS CITY. A GREAT
PICTURE OF OUR FATHER, JASPER MIRABILE SR. WAS ALSO FEATURED.
AND SPEAKING OF OUR FATHER, HIS INSPIRATION AND LEGACY LIVES
ON EACH DAY AT THE NEW LOCATION, HIS IDEAS AND TEACHINGS WILL
NEVER BE FORGOTTEN. |
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| CHOWTOWNKC.COM |
| JANE BERKOWITZ FEATURED JASPER’S AND OUR CHEF
IN HER E-NEWS THIS MAY. SHE ALSO PRAISES OUR PESCE SAN PIETRO
ON WALT BODINE’S RADIO SHOW, 89.3 KCUR, THE FOODCRITICS. |
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PLEASE EMAIL US AT jasperjr@aol.com
ANY NEWS OR EVENTS YOU WOULD LIKE TO SEE IN LATER EDITIONS
OF |
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GRAZIA!
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