Restaurant Crawl - Four Olives

A few weeks ago I went on a "Restaurant Crawl", or "Restaurant Tour" in Manhattan, as I chose to call it to my family who must have had personal memories of "Pub Crawl" from their times in Manhattan, while at KSU! I assured them the focus was on food, drink was only a small part of the menu.
The event was planned by the Kansas Nutrition Council and I thought it would be fun to attend and also to learn some updated information about food, nutrition, and food trends. The Crawl/Tour was sponsored by the Kansas Farmers and Ranchers to tell stories of agriculture and where our food comes from. What a good idea it was to partner with the Kansas Nutrition Council which includes many food professionals who make food decisions for schools, hospitals, and other groups as well as many who teach food and nutrition in Extension or classrooms.
I wasn't familiar with the Kansas Farmers and Ranchers organization, and as we have several membership and information from various farm and ranch groups, I was also curious. The KFR is an umbrella group to include several agriculture organizations. Thank you to the Kansas Farm Bureau, Ks. Wheat, Ks. Pork Producers, Ks Soybean Commission, Ks. Common Ground, Ks. Beef Council, and Midwest Dairy.

The first stop for our group was Four Olives, an upscale contemporary restaurant and wine bar. (http://www.fourolives.biz). The chef explained the entree we were served - Pork Belly braised in root beer spice with wilted spinach and polenta (a cornmeal sort of mush). Since the featured food was pork, two couples who were swine producers told us about their operations. Greg and Amy Goode supply pork to speciality markets and chefs. Besides Four Olives, their pork goes to California and the East Coast. They have developed their swine operation to produce a leaner belly hog with high meat quality. One of their goals is to have a relationship with the end users and they have sponsored farm tours for chefs. Pork Belly as we were served is cured and similar to bacon. The root beer spice gives a spicy flavor to compliment the pork.
Also at that stop Kristy and Michael Springer from southeast Kansas explained their swine operation. Their operation employs 30 people besides their family which is the third generation in the operation. Springer Swine produces 80,000 hogs a year, with about 1500 pigs born each week. When Don and I were first married, we had a small hog operation, so I have a bit of a sense about how much work that involves! Kristy and Michael shared their pride in agriculture and family as they spoke. It was extra fun to learn that Kristy grew up in Eureka!

The chef at Four Olives
explains the entree.

Pork Belly braised in root beer spices
with spinach and polenta.

Next blog will tell of the other two stops on the Restaurant Crawl.