Scroll down to see our most recent Letter from the Chef!
Five years ago, Kurt and Diane set out to live the dream of bringing a destination dining experience closer to home; they did this literally by building Elements on their 50-acre homestead! We hope that our guests can enjoy a casual yet elegant dinner where the entertainment includes watching the cattle graze in the beautiful rolling hills. Elements Destination Restaurant celebrated its Fifth Year Anniversary in June of 2018; the Elements’ Team is proud to have received a 5 Star rating every year we have been open!
Open Kitchen Concept
Having an open kitchen is very important to the Elements’ team; because the kitchen is open to the dining room, it creates a fun, interactive atmosphere and allows us to have a relationship with everyone who comes through the front door! You can watch your meal being prepared, talk with the cooks and…you cannot miss the aroma! In addition to seating in the dining room and on the deck, we also offer two “front row seats” at the end of the cooking line to allow guests an up-close view of the magic taking place.
Tantalize Your Taste Buds
Our style of food is Continental cuisine, with a twist, featuring Old and New World recipes from Germany, Italy, Scandinavia, France and New Orleans; as well as dishes from Grandmother’s recipe book. We pride ourselves on our handcrafted pasta, crackers, sauces and specialty items that are made with personal recipes and the freshest ingredients. The menu varies from week to week, allowing you to try something new every time you visit! Eat from the Ála Carte Menu or pick an entrée for a Four Course meal. The meal comes with the weekend’s appetizer, salad, the entrée of your choosing, dessert and all the coffee or ice tea you can drink. We also have a great selection of wine, spirits and beer!
For more information about Kurt & Diane also visit www.kdwinc.com
Letter from the Chef
Is spring finally coming? Let’s hope! What a winter, I know you don’t want to hear it, but I’m thinking we may have one more good snow. I’m tired of moving snow and the impact it has had on business, only a couple of nights, but still.
While being stuck inside, I watched a news story that talked about processed vegetables that are to come out soon, that look and taste like every day foods. They have a veggie imitation tuna already out! Also they are working on salmon, chicken and beef. Currently vegetables, kelp and/or seaweed are being used. I have not tried any yet, but will let you know when I do! With 80% of our fish in the ocean being fished to extinction; chickens breasts the size of what animal I don’t know; and pork being produced in “state of the art” facilities that hold thousands of hogs (at least 30 in western Missouri, I have been told)…..what does the future hold for the food industry? It will be interesting that’s all I can say.
Let’s talk about the near future….Spring! Time for me to start thinking about planting. I’m looking into putting in some raised beds for vegetables and herbs, if anyone wants to help, let me know. I know you do!
Also in upcoming months, we are going to throw in a few more Wednesday nights when we can. Everyone seems to enjoy the themed nights. We did Cajun night a couple weeks ago, and next Wednesday, March 13 is Bistro night (homemade soups, sandwiches and beef burgundy). Other possibilities would be Ladies night and German night. If you have ideas, let me know what else you would like to see.
Lastly, OK so I hate wearing hats, but I have to wear them in the kitchen! I need someone to find me a hat that I might like. I’ve tried a chef hat, baseball hat and now Diane’s got me wearing a beanie! I will give a prize to the person that comes up with the best hat for me to wear.
As always thanks for your support and look forward to seeing you soon!
Chef, Owner and soon to be Gardener, Lawn boy, Landscaper and everything outside!
Miss one of our Chef’s Letters? Find some of his previous letters here!