Bison raised at the Lazy D Heart Ranch in Westmoreland, Kansas featured in Executive Chef Martin Heuser’s new dishes

KANSAS CITY, Mo. (June 19, 2015) – A week after Affäre’s white asparagus season has ended for the year, Executive Chef Martin Heuser introduces new bison dishes to his lunch and dinner menus, using naturally raised, prairie grass-fed buffalo from Lazy D Heart Ranch, a small Flint Hills ranch outside of Westmoreland, Kansas.

Ed Dillinger, the bison farmer and owner of Lazy D Heart Ranch, only offers male bison, or bulls, to restaurants, which are 24-28 months old. They are carefully and free-range farm raised, and only grass-fed. The bull never goes into a feed lot for finishing. Before Heuser picks up the bison, it is dry-aged for 21 days, which adds flavor and tenderness to the meat. All of the bison is used in Affäre’s dishes to ensure nothing goes to waste.

Bison meat is a popular seasonal feature on Heuser’s menu, as he is passionate about wild North American game meats and incorporates common, German cooking techniques typically used with these types of meats. In addition, bison is becoming increasingly popular due to its leaner meat, texture and sweetness. Bison has more than a third less fat than beef, pork, chicken, and salmon, as well as, on average, 30 percent less calories. Also, despite being a leaner meat, bison touts more than 28 grams of protein per 3.5 ounce serving and more than 3 milligrams of iron, more than all the other aforementioned meats.

All new items will be available while supplies last. New menu items include:

LUNCH MENU

Bison Barley Soup- $4 cup/ $7 bowl

Organic barley and root vegetables

Smoked Bison Brown Ale Brat- $12

Sweet potato puree, blueberry-corn salsa, sweet mustard and fried onion rings

Bison Burger- $12

Red wine marinated bison patty, Swiss cheese, sherry mayonnaise, egg-bun and hand-cut fries

Bison Tafelspitz- $16

Simmered bison gooseneck, consommé, julienne vegetables, fresh horseradish shavings and new potatoes

DINNER MENU:

Bison Barley Soup- $10

Organic barley and root vegetables

Bison Carpaccio- $16

Affäre greens, summer truffle vinaigrette and Prairie Tomme cheese 

Bison Steak en Daube- $32

Seared and marinated bison steak, braised bison, apricot puree, romanesco, chanterelles and organic barley

Braised Bison Short Rib Ravioli- $22

Open-faced ravioli, braised short rib, seared scallops, baby vegetables, horseradish foam

Bison Bourguignonne- $24

Red win braised bison stew, sweet cherries Crème fraiche, Affäre noodles

Bison Tafelspitz- $26

Simmered bison gooseneck in its consommé, julienne vegetables, fresh horseradish shavings and new potatoes

Bison Schnitzel- $22

Tenderized bison top round steaks breaded and fried, brown butter gravy and German potato salad

About Affäre

Located in the heart of the Crossroads Arts District, Affäre is Kansas City’s home for authentic contemporary German cuisine. Owned and operated by Germany-natives Martin and Katrin Heuser, the restaurant features a lunch, dinner, Sunday brunch and full bar with authentic German beers on tap. Martin leads the kitchen, combining experience working in his family’s centuries-old inn in Germany and classical chef training to create a contemporary menu unmatched in the area. Katrin, a certified sommelier, operates the restaurant’s wine program and also manages the restaurant’s operations. The restaurant is open Tues.-Thurs. 11:15 a.m. – 10 p.m., Fri. 11:15 a.m. – 11 p.m., Sat. 5-11 p.m. and Sun. 10 a.m.-2:30 p.m. During the Kansas City streetcar construction, Affäre is closed on Mondays. Visit Affäre online at AffareKC.com.

 

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