A Foodie Vacation to Branson, Missouri

Journalist, famed foodie, and Kansas City, Missouri native Calvin Trillin once wrote, “The best restaurants of the world are, of course, in Kansas City, Not all of them; only the top four or five.” Fans of Los Angeles Foodie know that I, too, am a Kansas City transplant who lives in and loves the city of angels, but I still regularly dream about Arthur Bryant’s brisket and Oklahoma Joe’s ribs.

I get back to Missouri regularly, and every year for the 4th of July I celebrate America’s birthday at Table Rock Lake near Branson, Missouri. Bart Simpson describes Branson as Las Vegas if it had been built by Ned Flanders. While that’s an apt description for the Branson “strip,” there is a newer, classier side to the popular vacation destination that many out here on the west coast know nothing about. My favorite spot is the Branson Landing that has greats shops, restaurants, and a fountain show reminiscent of a miniature Bellagio.

Coming up on October 16th-18th, The Hilton Branson Convention Center Hotel is hosting a cooking school weekend. While I have never stayed at the hotel, The Hilton is within easy walking distance of the Branson Landing, so you’ll have plenty to do if you feel like heading out for a stroll. The special offer includes deluxe accommodations for two people Friday and Saturday evening. The schedule includes:

• A welcome wine tasting reception on Friday evening
• A Saturday cooking demo. Chef Nathan read will teach participants how to prepare the appetizers served the prior evening
• A Saturday four-course dinner paired with appropriate wines
• A Sunday cooking demo. Chef Nathan will teach participants how to prepare the prior night’s meal.

All of the menu items for the cooking school are mouth-watering, but the one that I can’t get out of my head is the Newman Farms smoked pork loin served with wild mushroom risotto and dried cherry vanilla demi glace. The chef will discuss basic elements of smoking meats. This will also include a discussion on how to pair foods with smoked meats and planning seasonal menus. The smoked pork appeals to me the most as a lover of Kansas City barbecue and smoked meats in general. Truthfully, I have never prepared or served smoked meats in a gourmet setting, so I would be interested to learn the pairings and presentation.

If you are going to be in southern Missouri near the end of October, if you have friends or family in the area (like me), or if you are looking for a weird and interesting vacation from the hustle and bustle of life in Los Angeles, consider this foodie getaway in my home state of Missouri.