My Top 7 Nikki Travel United States Work

My Top 7: Kansas City Edition

July 18, 2013

1. Nikki’s First Business Trip // As my business starts to expand and I get busier and busier, I have found myself relying on my youngest sister Nikki to help me get things done. This trip to Kansas City was her first time accompanying me on a trip… and I think she enjoyed herself.

2. Dinner at Michael Smith // The group was not sure what to expect when we rolled into Michael Smith, but I can say we were all pleasantly surprised. The menu was simple, yet had a wide range of tapas to choose from – some adventurous (like the Pig Ear Salad), and some not so adventurous (like the Mac n’ Cheese), but I can say it was all delicious. We were all so impressed by this restaurant, from the service to the food, we all agreed we would eat there every night if we lived in the area.

3. Dinner at Jack Stack Barbecue // You can’t visit Kansas City without experiencing the barbecue… and Jack Stack’s fills you with meat. The group couldn’t resist the battered mushrooms (go figure), while I decided upon the Kansas City Sampler which consisted of BBQ ribs, chicken and burnt ends for my main. So good.

4. B-Cycle Around The City // Nikki and I ended up having a few hours of downtime on Wednesday night, so we decided to do a little sightseeing… on B-Cycles! It must have been close to 37C, so this was one hot bike ride…

5. Garrett’s Popcorn // This may or may not have been the exact reason I scheduled a layover in Chicago… you all know my love for Garrett’s Chicago Mix popcorn.

6. Dinner at Nara // After craving sushi for close to a month, dinner at Nara successfully fulfilled my sushi needs. With 4 big platters, filled with hand rolls ranging from sweet mango to hot and spicy sriracha, we dinned for close to 2 hours while sipping Sake and indulging in conversation.

7. Talking Mushrooms All Day // The reason for my trip to Kansas City was to exhibit at the School Nutrition Association’s Annual Conference. It was so exciting to see the genuine looks of surprise and interest on the school foodservice director’s faces as we explained the whole concept of blendability and how it can help make school meals healthier… It’s all in a day’s work.

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