Michelle Childs Beedle practically grew up performing—she began at the ripe young age of 3. Since then, she's taught competitive singers, snagged roles in various movies, and even won two Emmy awards. With Antonia Studios, she shares her talents not only through voice and piano lessons, but also by painting faces and hosting princess parties.
Tim Griffin has come a long way from washing dishes. That first job gave set him on a path into the restaurant industry, which led to stints in almost every position including bartender, server, manager, and dish taster for visiting monarchs. He first used his experience to launch a catering company, and then kept evolving and founded his own restaurant, J.Bean's Gathering Place. Today, Tim—along with his wife Ibby and head chef Blair Johnson—welcome guests with a creative menu of dishes ranging from crab-rangoon dip to fish tacos. The two-level dining room evokes a warm, welcoming atmosphere with an abundance of hardwood furnishings and trim anchored by a stone fireplace. The establishment also often hosts special events, such as occasional live music on the patio.
Donning Viking hats and oversize sunglasses, partygoers charge into the spacious confines of Booth Crazy's modern photo booths, which eschew the trappings and restrictions of retro nostalgia. Up to 10 prop-clad guests pile in front of the camera at once, making the booths ideal for capturing memories of extended families or duels between two classical quintets. A friendly photographic host sets up and maintains the booth throughout each event, helping attendees compose and create 4"x6" prints or 2"x6" strips, which can be emblazoned with custom designs. Cameras snap unlimited pictures, with their collected images uploaded to the Internet and flash drives for later perusal, printing, and sharing.
Ballroom in motion Boutique specializes in Ballroom and Latin dance costumes, shoes and accessories. Our Ballroom in Motion Boutique customers are so important to us and we know how much dancing means to you, that's why we are committed to providing Beautiful, Fun costumes, shoes and accessories at an affordable price.
Add some sepia tone and photo grain, and a snapshot of Hereford House could make it pass for an old Western saloon. But the photo would actually be of a modern steak house that churns out aged steaks, seafood, and ribs—the same fare that put Kansas City meat markets on the map at the turn of the century. In the dinner menu, most everything walks across the grill before being served. The steak oscar entree eschews the barriers that separate land from sea by teaming up a 6-ounce filet mignon with jumbo lump crab pilfered from crustacean birthday parties and pan-seared to perfection. Juicy tenderloin medallions come smothered in red-wine demi glace, and oven-roasted cuts of salmon arrive in pools of garlic herb butter.
For many steakhouses, the art of preparing a tantalizing cut of meat begins in a professional kitchen. But Plaza III The Steakhouse reaches back further, choosing cuts of meat from its own facilities where it ages corn-fed beef inside specialized lockers. Once the cuts reach the restaurant, they are displayed tableside or via limousine motorcade for prospective diners before the chefs char grill chosen selections. To complete the flavor profile, patrons need only peruse a wine list of more than 700 bottles.
This meticulous process of cultivation and presentation embodies the award-winning steakhouse's sophisticated approach to mealtime. Its menu spans ribs, chops, and seafood in addition to Prime aged steaks, and appetizers such as the hand-chopped tenderloin tartare—a dish lauded by Gayot as a "classic rendition … sprinkled with caviar."
Visitors bask in elegant dining rooms on two floors, which host live jazz and a dancing area on Saturday evenings. Parties of up to 64 guests can set up their fetes in private rooms, enjoying bacchanalias in the wine cellar and other intimate spaces such as the western-themed American Royal Room, which accommodates midsized gatherings.