The Slacker Morning Show

Savor innovative cuisine and sophisticated surroundings at the Ambassador Hotel Kansas City. Reserve is a vibrant downtown dining gem, with a warm setting distinguished by a chic décor, elegant marble walls and lofty 20-foot ceilings.

For gourmet breakfasts, business lunches and intimate dinners alike, guests may select from an inventive, locally sourced seasonal menu perfectly complemented by signature cocktails and an impressive wine list. Executive Chef Shaun Brady hails from Tippiery, Ireland and offers an unforgettable dining experience.

Reserve is located downtown Kansas City, open 365 days a year. Serving breakfast, lunch, dinner and weekend brunch. You can enjoy Happy Hour Monday - Friday. Reserve can accommodate most dietary needs. All guests of Reserve can enjoy complimentary self-parking next to the Ambassador Hotel.

Answering an ad seeking a lead vocalist, Kelly joined Hurricane in 1985. Signed to Enigma/Capitol during the late eighties and early nineties, Hurricane recorded three critically acclaimed albums, racked up five Top 20 MTV videos and landed the top 35 single, "I’m On To You".

After Hurricane disbanded, Hansen worked in a group with Poison guitarist C.C. DeVille, toured as a vocal group arranger and backing vocalist with Liane Foly for her album, Caméléon and composed music for television.

As the new lead singer in Foreigner, Hansen explains, "the best part about being in this band is getting the chance to do something I feel I was meant to do. I feel extremely fortunate to be given this wonderful opportunity to play with such a substantial group of people, and it just keeps getting better. I think there are times in life where the right combination of people come together at the right time, through luck, timing or for some other unknown reason to create something magical. What happens onstage with this group of guys is something that is rare and palpable. It’s like the old saying, "if I have to describe it, you wouldn’t understand."

Kelly reflects on his tenure in Foreigner:

"I think we’ve done an amazing amount of work since 2005—we worked our asses off for 6 years and people have rediscovered us. I’m told there has been a huge increase in radio airplay that has propelled us into the Top 10 at Classic Rock Radio. Our appearances on video games such as Rock Band and parents turning their kids on to music they love have been a big help. When people come to our show we give them an energetic, action-packed show, which is fun to experience."

Quotes from Kelly talking about the new "Feels Like The First Time" 3-Disc Album:

"This is an extra rubber stamp on our claim to these songs You are constantly having to re-establish yourself. There was a time in the late 90s when the band suffered in reputation, and I think we've spent a good part of the last six years going all over the world to re-establish that this band is very strong and relevant and full of great songs."

"We were doing these live acoustic shows that were being broadcast," he recalls, "and we got a huge response. It was kind of shocking and surprising, and also something that was really new for us. We've never really done that, kind of laying yourself out naked, without lights and amps or anything. It was a real different feeling and a challenge, so we came back and decided to record it. We're still working out the details for touring but it should be interesting."

#Slackermorningshow101thefox

#Foreigner

Rob Magee got hooked on cooking at an early age and took his skills to the highest level with a degree from the acclaimed Culinary Institute of America. Working his trade in some of the finest kitchens across the country, he would always make it a point to honor the tastes of whatever region he was in. So when he moved to Kansas City, he naturally became obsessed with mastering the glories of KC barbeque.

While still working as executive chef for Hilton, he assembled a competition team in his spare time called the Munchin Hogs. They didn’t just enter contests for fun, they ascended to the highest level of competitive barbeque in events across the country against the toughest teams — the real major leagues. Over a ten-year span they won a whole array of competitions and national championships. And Rob never tired of learning, honing his skill as an explorer of tastes and flavors, devising original sauces and rubs, always experimenting further and always using only the finest scratch ingredients. Competition barbeque is distinctive in that it’s all about serving food to finicky judges at its optimal window of perfection. Techniques for maintaining moisture, for example, had to be mastered that go far beyond the capabilities of most barbeque joints.

Throughout his career of working for others, Rob had a habit of jotting down ideas for that dream restaurant he would open one day. After awhile, he realized he was having such joy and success with his obsessive hobby why not bring his award-winning, major league competition barbeque to the public in a restaurant concept he would totally control? There was lots of barbeque in Kansas City but there was nothing like this — the pursuit of perfection from a classically trained chef with an entire menu created from scratch in an open kitchen designed just for the purpose.

#KCRW2017

#Slackermorningshow101thefox

Nick and Jake professed to actually like each other in spite of their obvious differences. How they ended up in the restaurant business, no one really knows. Ironically, as different as their tastes were, their approach to the restaurant business was the same. Quality, value, service and consistency were the cornerstones for their guests’ experience. What they did with this formula is the stuff legends are made of.

You see, Nick was in Chicago while Jake was in Atlanta, but what they both wanted was a restaurant to call their own in Kansas City. All things considered, the two decided to build one building and put both of their places under one roof. If you’re looking for that special place where the owner is actually in the building…

Welcome to Nick & Jake’s.

Kansas City’s home for Real Food & Honest Drink.

#KCRW2017

#slackermorningshow101thefox

The Grille at Park Place opened in June 2015. Owner Mitch Kerns, with decades of experience in business and restaurant operations brings a dining experience to the area like no other.

The Grille at Park Place features a unique two-story design overlooking the quaint Park Place shopping district of Leawood. The neighborhood feel of The Grille at Park Place along with its traditional American menu of favorites like prime rib, quality cut steaks and a large offering of appetizers and salads, make it a true lunch or dinner destination. The Rooftop at The Grille has a shareable appetizer menu with a full bar, lounge seating, and retractable roof, making it a fun location for Happy Hours and events. Check our events calendar for information about our live music & entertainment schedule.

Whether eating out for a special occasion, business meeting or a night out with friends or loved ones, The Grille at Park Place will please everyone in your party. We excel at top-notch service and food that will have you returning for more time and time again.

#KCRW2017

Classic American cuisine served with genuine hospitality in a

stylish and comfortable atmosphere.

#KCRW2017