Bernays Sauce: Local Flavor: Kansas City’s Best View of Tour of Missouri is Berkley Park

Wednesday, September 2, 2009

Local Flavor: Kansas City’s Best View of Tour of Missouri is Berkley Park

Port Authority of Kansas City Hosts Picnic Watch Party

The best view of the Tour of Missouri Cycling Race is right on the River at Kansas City’s Richard L Berkley Riverfront Park. The Port Authority of Kansas City and Friends of the River--KC invite the public to a picnic watch party on Sunday, September 13 as the final stage of the 600-mile bicycle race heads through Berkley Park.

Berkley Park features one of the longest straightaways in the 72.3 mile Kansas City circuit and a dramatic view as the cyclists crest the Grand Avenue viaduct. Beginning at 1 p.m., the park will offer food, drinks and entertainment for all ages. Attendees are also welcome to bring their own picnic lunch. The watch party continues until 4 p.m.

It will include inflatable moonwalks for kids, food and beverages and beer on sale from the largest American-owned brewery in Missouri, Boulevard Brewing Company. Indie folk duo Truckstop Honeymoon will perform throughout the afternoon. Park guests can also check on the Chiefs game on big screen TV.

Richard L Berkley Park is located just off I-35 at Front Street. Park at the Isle of Capri or in the River Market and take the Town of Kansas Pedestrian Bridge to the Riverfront Heritage Trail - just a short walk to Berkley Park. The event is sponsored by the Port Authority of Kansas City, Isle of Capri Casino, Boulevard, Kissick Construction and Friends of the River—Kansas City.

The Best Béarnaise Sauce

Courtesy: John Short at EventPros, Inc.

Ingredients:
1 lb 4 oz butter 1/8 tsp peppercorns, crushed 1/8 tsp salt 3 Tbsp tarragon vinegar 2 Tbsp cold water 6 egg yolks 1 Tbsp fresh tarragon cayenne pepperlemon juice
Instructions:
Clarify the butter. Keep it warm but not hot.
Combine the peppercorns, salt, and vinegar in a saucepan. Reduce until dry.
Remove from the heat and add the cold water. Transfer the diluted reduction to a stainless steel bowl.
Add the egg yolks and beat well.
Hold the bowl over a hot-water bath and beat the yolks until they are thickened and creamy. Do not overcook them or they will curdle.
Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm, clarified butter, adding it drop by drop at first. If it becomes too thick to beat before all the butter is added, beat in a little of the tarragon vinegar.
When all the butter has been added, beat in lemon juice to taste and adjust the seasonings with salt and cayenne. If necessary, thin the sauce with a few drops of warm water.
Variations:
For Hollandaise Sauce delete tarragon and tarragon vinegar - replace each with lemon juice
For Mousseline Sauce fold 1 cup whipped cream into basic Hollandaise Sauce
Other variations: Substitute each for tarragon/tarragon vinegar – Paloise Sauce (fresh mint); Maltaise Sauce (orange juice with orange zest); Mikado Sauce (tangerine juice with tangerine zest); Choron Sauce (1/2 cup diced Roma Tomatoes).
Be creative!