When that plate came to me, I knew I’d chosen wisely.  The cod looked like it was wrapped in a delicious pasty.  The truth was far better.  Chef Gilbert’s team had dusted it in seasoned flour, sautéed it in clarified butter and baked it until it was just perfect.

The Puree Blanc on top added a welcome richness of cream and white wine to the flavors of the seasoned flour.

It wasn’t until I was nearly done with both pieces of cod that I realized it had happened again—I forgot about the side.  But this wasn’t just any side.  This was my Cheddar Ranch Potatoes, the side I often wish I’m having with just about every meal.

I’m telling you, these Hereford House entrees are so good, you’ll lose your senses for a bit.

Hereford House Atlantic Cod

This was an easy happy plate.

The first bite is the perfect start to an exceptional meal.  I found myself dipping chip after chip, trying to figure out just what made it so good.  When I couldn’t stand the suspense any longer I went to the kitchen in search of the secret.  That answer is a blend of three cheeses instead of just one: cream cheese, Parmesan cheese and white cheddar.  Those rich flavors—coupled with lots of spinach, artichoke, shallots and sherry—will have you looking forward to each chip with anticipation.

Whether you’re eating in our restaurant or at one of our receptions, it’s sure to get the whole table talking, if not just about how amazing the dip is.

The one warning I will offer is this: you may just fill up on this appetizer before your meal comes.  Don’t worry.  We have plenty of to-go boxes.

Hereford House Spinach and Artichoke Dip

This year, keep the good times and throw out all that work.  Make a reservation for our Thanksgiving Buffet.  We’ll set the table, provide a feast that rivals the Pilgrims’ and clean up afterward.

Black Friday will be long over before your family stops raving about the entire meal.  From the pasta salad and green bean casserole to start to the beef and smoked ham carving stations for entrees to cheesecake and carrot cake desserts—you’ll wonder how they managed to eat so much.  The reason is it’s just that good.

The best part of the whole plan?  You won’t spend a week afterward figuring out recipes for all that leftover turkey in the refrigerator.

Last year’s guests are already making sure they have seats this year.  Call and make reservations now, before the time slot you want is full.  We have 10:30am, Noon, 1:30pm and 2:30pm still open.  Our phone number is 733-7800.

Get your mouth watering with this Thanksgiving Buffet menu:
Beef Carving Station
Smoked Ham Carving Station
Roasted Turkey and Dressing
Seafood Alfredo
Pork Loin with Pineapple Sauce
Sweet Potatoes
Mashed Potatoes and Gravy
Green Bea Casserole
Smoked Salmon
Assorted Domestic and Imported Cheese
Bacon and Eggs
Omelet Station
Waffle Station
Fresh Fruit
A variety of salads and side dishes
A variety of desserts and pies

Am I glad I did.  The 12oz. Ribeye was amazing.  I’ve never cut into a ribeye so tender or so juicy.  The flavors—just a hint of salt and pepper, not to overpower the incredible marbling—were smooth the whole way through.  I couldn’t stop eating, bite after bite, each time savoring a piece of the side, thick with tasty marbling.

I got about halfway though and remembered something very important—at least to my mom.  I had an entire side of vegetables to enjoy.  The steamed broccoli and carrots were just like the ribeye, juicy and full of flavor.  This time, though it was a hint of butter that made the subtle flavors meld perfectly with the steak my taste buds were still remembering.

Now if you’ll excuse me, I have to go to the gym.  No, really.  We’ll see how this turns out.

Hereford House Ribeye and Steamed Vegetables

It was almost a happy plate. I promise, Mom, I tried. I just got full on steak!

The real winners were the children who grow and find independence through the ROCKO organization.  It is a non-profit respite outreach care group that helps families with children and young adults with special needs.  ROCKO provides fun activities for children and young adults and their brothers and sisters.  The outings allow the children to meet new friends while their parents and caregivers enjoy some well-earned rest and relaxation.

Hereford House VIP Room

Hereford House VIP Room

What I am a fan of is craving stuffed mushrooms all day long and then seeing them on my table here at the Hereford House—more specifically on my patio table.  I decided tonight was the perfect evening to enjoy such a perfect appetizer overlooking the perfectly cut greens of Terradyne Country Club. 

After eight hours at work, that first bite is as welcome as a 90 degree day following triple digit temperatures.  The cream cheese filling melds perfectly with the mushroom—so perfectly they make a whole new taste together.  That taste is one that mellows the mushroom and adds depth to the cream cheese.

It’s not like the cream cheese needs more depth.  Chef Gilbert and his staff add the perfect amount of shrimp, crab (including the claw meat), garlic, onion, parsley and herbs to make it irresistible.

The herbed Italian bread crumbs on top are a great finishing taste and the perfect texture too.

Stuffed mushrooms are one of the best dishes to order when you’re in the dining room or on the patio chatting, catching up with friends.  Grab one or three with a fork or just your fingers.  You decide how formal you want to be. 

It’s the reason we love serving them at the banquets we host.  The mushroom caps are so rich and delicious your guests will find themselves clearing their plates more quickly than they anticipate and still wanting more.  They’ll know right away you’re treating them to a night to remember and will look forward to the next course.

Check out that beautiful view...and the golf course too.

Look at all that shrimp and crab-stuffed cream cheese.

I didn't want to leave the table after this happy plate. It was just so beautiful outside!

I knew I was going to fall in love the minute I started cutting into it.  I could hear my knife slicing into the sear and then the juices started pouring out.  The first bite was a familiar one with the full flavor of a perfect medium rare cut.

Then my tongue hit just the right amount of pepper—the “black” half of the dish’s namesake–and it dug a little deeper for depth of flavor.  Then it happened.  At the same time my taste buds met the meat they also hit on the and the “blue” of the meal—the bleu cheese crumbles.  All together it was a familiar taste with a dance of spices on top.

With all this excitement, you’d think the KC strip was all I had.  No, no, no, dear reader.  I had the pleasure of taking breaks from the steak to enjoy the ranch potatoes.  At first they look a lot like scalloped potatoes—or, as one of our amazing servers Angie puts it, Graton—either way, they’re still better.  The chefs add a deep, ranch flavor and sprinkle Parmesan cheese on top it all.  It’s really the best potato side you’ll find in the Wichita area.

I’m headed home now, but with a full stomach and a satisfied smile.

Black and Blue Kansas City Strip-Hereford House at Terradyne

Just look at that beautiful, medium-rare steak!

There it is, another well-earned happy plate

It’s special for so many reasons.  Guests won’t just passively taste one beer and then be on to the next one.  We’re inviting the experts from Spiegelau—the makers of the world’s best beer glasses—to explain how to make great beers taste fantastic.

It all starts with the glass.  You’ll experience how choosing just the right one will enhance the brew’s color, clarity, aroma, temperature and effervescence.

Make your reservations now before space fills up—and it will.  Each guest will get to take home four Spiegelau glasses, all worth $60.  With tickets just $40 a piece, that’s a heck of a deal.

These are pictures from a similar event Herefored House hosted back in April.  Georg Riedel—the genius behind Riedel wine glasses and Spiegelau beer glasses—treated guests to just some of his knowledge on the world of wine.

Terradyne Country Club is helping us make it a night to remember.  Where else in Wichita or Andover can you sit on the patio, enjoy quality high-end food, watch the sun glow at sunset over the area’s most beautiful golf course and then see that same sky light up with magnificent fireworks?  Nowhere, except Hereford House.

It’s all happening here, Saturday, July 2^nd.  Make your reservations now to nab the perfect seat for the perfect night.

316-733-7800

Beautiful Hereford House Ahi Tuna

Ask just about any server at Hereford House.  They’ll tell you they love the Ahi Tuna.  And now I know why.

At first look the meat is a rainbow of reds, spread perfectly across your plate.  You’d think that would be enough, but Gilbert’s crew can’t help but add a flourish of avocado rose.  Yes, the stuff that makes you keep going back to the guacamole bowl is right there in flower formation.

But enough about the looks, let’s get to the meat of the matter!

The meat is exactly what you first notice.  This tuna eats like a steak, but finishes like a fish—light and filling.

The taste is like nothing on the Hereford House’s menu.  Most of the menu is rich and deep.  Not this one.  The ginger-soy and wasabi reduction sauces—a mix of salt and spice—will have your taste buds dancing!

It was that sense of excitement that made me leave my head for a while, because I was about half way into my meal when I realized I hadn’t broken into that flower.  It was beautiful, but I knew deep down it was even tastier than it looked.  I was right.  Just a little avocado with a bite of tuna leaves a great, fresh taste—perfect for summer.

So there you go—dinner and a rose—what more could a lady ask for on a beautiful summer evening?