This fried cauliflower dish pops with the lemon, garlic and cumin in chermoula, a marinade found in Moroccan and Tunisian cooking. It’s balanced by the sweetness of golden raisins and pistachios, making it a complex dish with acidity and a little heat.
James Westphal’s mini-empire of beer-centric establishments in Kansas City began with the opening of McCoy’s Public House in 1997. He launched the Beer Kitchen in 2001, and then in 2008 opened The Foundry in a connected space next door.
Steven Pauwels left Belgium for Missouri nine years ago, bringing craftsmanship, tradition, and a relentless drive to experiment. Here’s how Boulevard became the Midwest’s largest independent brewer—and its most eclectic.
