As we started envisioning the Market at Grand Place, our team is inspired by the great food markets we’ve visited around the world. Whether it’s the collection of cultures at Grand Central Market in downtown L.A, the sights and sounds at Chelsea Market in New York, or the rows of cheeses, peppers, mushrooms, oysters, and bread at the open-air Bastille market in Paris, there’s something intoxicating about each of these places.
Loving food is one thing, but shopping for it, sampling prepared dishes, planning for a big meal – there’s just something magical about those routines.
Perhaps you remember your first time going to the meat market as a kid with a real butcher, walking away with steaks wrapped in oversized craft paper. Maybe it was a recipe from your family, or the anticipation of reading your favorite food magazine, or when the new issue of Feast appears here in KC
As we prepare and plan for the Market at Grand Place, we are creating a destination unlike any other in KC, not a food hall, not a grocery store, not a farmer’s market – we are pushing to create a place where people are inspired by everything that surrounds food and drink.
As we prepare to launch, this website is designed simply to be a place to share stories, recipes, ideas, photos and news of our progress. As we have partners and purveyors to announce, we will keep you updated.
A CUT ABOVE
MEAT AND DELI
There once was a time when going to the butcher was more than just pointing at meat in a glass case. This article is a reminder that having a great relationship with your butcher can produce some “a-ha” moments in the kitchen (or over the grill.) This is the approach we’re taking at the Market.
“Ask not what you can do for your country.
Ask what’s for lunch.”
- ORSON WELLES
KC-native, Calvin Trillin was a true foodie before the term was a cliché. As a writer for some of the best publications around the world, his affection for the prized “padron” pepper is legendary.
BREAD AND BAKERY
THE HOLY GRAIN
KC has a history of great bread. None more important than Fred Spompinato. Referred to as the “flour-dusted, plaid-shirted fixture on the Westside,” Fred founded both Farm to Market, and later, the tiny “Fevere” bakery at 17th and Summit. Honoring Fred’s legacy, we are looking for the perfect partner to join us at our bakery at the Market.
Some of us could eat tacos for every meal. Breakfast with eggs and chorizo. Lunch as an assortment of tiny hand-helds, and dinner for a feast. The culinary tradition of Mexico seem to embody the best of all cultures and no Market is complete without the authenticity of fresh tortillas, slow simmered verde sauces, the bite of spice, the smoke of chipotle.