
@Cafe Lou Lou
12/31 -
@Cafe Lou Lou
10/31 - Jardine's Snuff Jazz Halloween
@Jardine's
4/24 - Eggstravagant Easter Brunch Buffet
@Three Monkeys
7/1 - Holiday Party Private Room
@Anthony's Restaurant & Lounge
9/1 - September Specials
@Lake Elmo Inn
9/2 - Boat Cruise Wine Dinner
@Biella
9/3 - 1/2 Price Boulevard Beer!
@Michael Smith Restaurant
9/3 - Augusta Bottoms Beer Festival
@Square One Brewery & Distillery
9/4 - First Friday in September
@Nara


Executive chef Stefan Haney touts more than 35 years years of culinary experience in the hospitality and restaurant industry. He was recruited by longtime friend and restaurant entrepreneur Merlyn Vanderfort to run the kitchen at Rumor’s Steakhouse, which opened eighteen months ago in Lee’s Summit. Previously, the duo worked together for thirteen years at the Horny Toad, a popular restaurant at the Lake of the Ozarks.
Haney was born in Germany and moved to the United States at a young age. Although he was raised in the Kansas City area, he has traveled throughout the country over the course of his culinary career. “I was brought up in the kitchen,” he says. “I got a good European training, very old school.”
He began as an apprentice in the kitchen of the Crown Center Hotel and later worked at the Westin Hotel for a decade. In Atlanta, Georgia, he worked up to sous chef at the Peachtree Plaza. Haney ran a restaurant in Philadelphia’s competitive dining scene for eight years, earning recognition one year as Best New Restaurant. After a stint cooking in Arkansas, Haney returned to Missouri where he developed the successful operation at Horny Toad with Vanderfort. He also helped open Ophelia’s, a contemporary restaurant on the Square in Independence.
Today, he brings his culinary skills, training, and management experience to Rumor’s, a full-scale makeover from a previous restaurant tenant.

French Tomato Soup / Duffs
Saute 1 large diced yellow onion in 1 tablespoon olive oil till soft and translucent
add 1 cup cooked & diced bacon
add ½ teaspoon each of dry marjoram and dry basil
add 1/4 cup dry sherry
add 1/4 cup white wine
simmer till liquid is reduced by half
add 2 cups chicken broth
add 2 cups heavy cream
add 1 28 oz. Can tomatoes, crushed
add 1/4 teaspoon kosher salt
add 1/4 teaspoon black pepper
simmer all on low heat for 30 minutes
taste for seasoning
serve hot with crusty bread or your favorite sandwich...full recipe


Join us for Mother's Day Brunch @ The American Restaurant...ends 5/11
Spring Menu @ The Broadmoor Bistro...ends 5/6
First Tuesday Wine Tastings @ Wapango...ends 6/5
Sunday Funday! @ Absolutli Goosed...ends 8/31
Wine Lovers Wednesday @ Marina Grog & Galley...ends 8/31
SqWires Friday Seafood Fest @ SqWires...ends 9/4
Kids Eat Free! @ 5120 Restaurant & Onyx Bar...ends 9/6
SILLY JILLY AT SERENDIPITY @ Serendipity Homemade Ice Cream...ends 9/7
Open for Labor Day 2009 First Time @ Square One Brewery & Distillery...ends 9/7
Labor Day Weekend @ Kokopelli Mexican Cantina...ends 9/7
Sips, Savories and Sweets @ Cafe Metro...ends 9/8
Lafayette Square Bike Race @ Ricardo's...ends 9/8
Live Music on the Patio! @ Solstice Kitchen...ends 9/11
Art Outside @ Schlafly Bottleworks...ends 9/13
Duff's Specials @ Duffs...ends 9/15
Danielle Howle @ Mint Julep Bistro & Lounge...ends 9/17
HG Squared Exhbit Continues in Sept @ Cafe Trio...ends 9/26
Live Music In Septembe- No Cover!!! @ Three Monkeys...ends 9/26
The Plaza Art Fair @ Starker's Restaurant...ends 9/27
Art in the Park @ Afton House Inn...ends 9/27







