Aristocrat Motors Official Blog

by ERIC LINEBARGER

Nowhere is the rapid pace of change more apparent than in the tech sector. Fierce competition for talent, an evolving regulatory environment, and mounting privacy and data security challenges confront both well-established tech leaders and startups, forcing them to continuously adapt and innovate.

Companies that succeed in this hyper-competitive market have two things in common: workforces and workspaces that can pivot to address new demands and business models. In a recent report titled “HOK Forward: Tech Workplace Takes Center Stage,” HOK explored the impact tech industry challenges are having on the office space and examined design solutions that can make these spaces more responsive and successful.

The report found that workplace flexibility is key when it comes to spurring innovation and collaboration. So too is personalization. Each company’s ideal environment should reflect its culture, work style, mobility profiles, and business goals and be continually reevaluated as the organization grows.

Five workplace trends that are gaining popularity in the tech sector include: Activity- Based Workplaces (ABW) – This office concept encourages movement and empowers people to select the right space for the job at hand. ABW environments are typically designed to serve four major work functions: solo work, collaboration, learning, and socializing and rejuvenation. These spaces work nicely for organizations that are marketoriented in organizational structure.

Neighborhood-Based Choice Environments (NCE) – A variation of the ABW model, these spaces create a neighborhood or home for teams to operate out of while still allowing people to have access to a variety of work settings. These spaces are ideal for organizations that are team-based and mobile but still seeking to build community.

Agile Environments – Scrum spaces where project-based teams from different business groups or departments can gather to collaborate on special projects. These spaces are helpful for team-based organizations that desire belonging and community, because they are highly interactive and collaborative.

Maker Environments for Mobile Occupants (MEMO) – These spaces are emerging in sectors where rapid development is key. They encourage experimentation and group work in entrepreneurial environments with flat organizational structures.

Immersive Environments – These spaces pull the best lessons learned from ABW, NCE, agile environments, and MEMO and tailor them to meet the specific needs of a company to create custom spaces.

These creative approaches meld the needs of an evolving workforce with the needs of the organization. But attracting talent extends far beyond the work styles accommodated. So, how can tomorrow’s tech workplace attract and retain top talent?

Here in Kansas City, AREA Real Estate Advisors is collaborating with HOK, JE Dunn, and Somera Road to reimagine City Center Square into Lightwell – a new destination for the tech and creative workforce of tomorrow. The focus on flexibility and personalization is shaping the space, attracting tenants like WeWork and ensuring Class A office space for companies in the heart of downtown.

In addition to personalization, amenities play a critical role. Amenity offerings should be diverse and speak to the culture of an organization. Nap pods, wellness rooms, medical clinics, and maker spaces are benefits gaining popularity in the tech industry and beyond. These amenities speak to a workforce that values convenience, works hard, and finds inspiration in unique ways.

Smart workplaces are gaining popularity in the technology sector. Complete with multiple sensors that track office use – such as how often a space is used and the peak times of activity within a communal space – this advanced technology can help building owners and operators optimize a space and better understand which kinds of environments are in demand.

In addition to leveraging data, tech workplaces are on the cusp of merging the digital realm with physical space. This move toward seamless technology that anticipates behavior and needs and creates immersive experiences has the potential to transform the work experience. At the center of this evolution should be a commitment to engaging, equipping, and empowering individuals to excel, which requires developing flexible, technologyinfused space solutions that accommodate a growing diversity of work styles, preferences, and personalities.

The tech industry’s increased focus on the human experience – from amenities to immersive technology – can be applied to workplaces in other sectors. While the next big technological advancement isn’t set in stone, one thing is certain: Companies that wish to remain competitive and responsive in the future will need workplaces with the flexibility and personalization that allow their people to gather, connect, innovate, and simply be their best.

words by EMILY & STEWART LANE | photos by ANNA PETROW

Emily Lane: Months before the actual day, Stewart and I had a lengthy discussion about what we would do for our wedding anniversary. When you’re married to a chef, it seems almost unfair to ask your partner to cook for his own occasion, so we decided dining out was the right decision. So off we went to The Restaurant at 1900, located at the intersection of Shawnee Mission Parkway and State Line in the mixed-used 1900 Building, which recently was restored and expanded by Karbank Real Estate Company and proudly holds the LEED Gold certification (a greenbuilding rating system).

As Stewart and I reminisced about our wedding and past years of marriage, it seemed the same tenets we were personally celebrating that night – care, love, appreciation, teamwork – were also projected through the staff and the food. We were greeted warmly, the hostess welcoming us as if we were in her home. Our server, Jenna, was gracious and had a wealth of knowledge, but shared in a way that was truly genuine and never intimidating. And we were delighted to visit with General Manager Keith Goldman, who has made a tremendous name for himself as a pillar of the hospitality industry in Kansas City. In the elegant, yet contemporary, dining room we settled in for a night that was nothing of short of perfection.

Stewart Lane: At The Restaurant at 1900, Executive Chef Linda Duerr and her powerhouse team of chefs (Andy McCormick and Jonathan Ponzer) are a super group, akin to the Traveling Wilburys, who create edible artistry with familiar, yet complex, flavor profiles. We began our meal with a fluke crudo, composed of tender slices of delicate near-transparent fish enhanced with sweet melon, lemon, and mint, with chopped pistachios and crisp cucumber breaking up the texture and flavors. Speaking of textures, the beef tenderloin tartare was a masterpiece of the medium. Nestled in a thin web of crispy fried potatoes, finely mixed cool beef tenderloin was augmented with fermented turnips and poached potato, giving a lightness and unique texture to the classic dish. The tartare was finished with a delicate truffle sauce, tempered with stone-ground mustard, chives, and lemon. The tomato and bulgur salad, featuring tart green tomatoes and sweet cucumbers, incorporated with root vegetables and dusted with bulgur wheat, cured olive, and banyuls vinaigrette on a pillow of creamed feta, was summer on a plate. Coriander and sesame lamb ribs, which were an inventive spin on that particular cut of meat, utilized spice and a salt-sugar cure to create a crispy outside with tender meat that pulled from the bone. As plate after plate arrived, we were increasingly impressed by the thought and attention going into each step of the cooking and plating process.

EL: Jenna strategically timed the arrival of our plates in a way that we would enjoy each course with the appropriate wine. And speaking of wine, we would be remiss not to mention the iconic Beverage Director Doug Frost (one of four people in the world who has obtained the designation of both Master of Wine and Master Sommelier), who, unsurprisingly, has culled an impressive wine list with something for every palate. Trust your server for advice on a bottle; you won’t be disappointed.

SL: On Jenna’s recommendation, we ordered (and devoured) a small serving of the black garlic linguine in white clam sauce. Succulent clams rested on sliced sea scallops and sharp radicchio, with tender black garlic pasta adding an umami bomb to the sweet flavors. The pickled green garlic and fennel with basil and parsley kept the flavors light and fresh with a lemon crumb nestled in each open clamshell.

For our entrées, Emily couldn’t stay away from the Maine lobster roll, which contained tender lobster lightly dressed and served on a perfectly toasted, buttery and airy brioche bun. The lobster meat was sweet, perfectly cooked, and enhanced with a little lemon and mayonnaise. Another nod to Chef Duerr’s New England roots was the crispy skinned black sea bass accompanied by peekytoe crab dressed in a light lemon aïoli. A savory yet light medley of roasted radishes, white asparagus, grilled scallions, and edamame created a beautiful balance with the tender and juicy sea bass. A simple avocado purée connected all the flavors into a perfect bite, and contentedly we cleared our plates.

EL: If you’ve ever read our column before, you’ll know that I have quite an affection for desserts. But on this occasion, writing about the conclusion of your meal is particularly near to my heart, as I am proud to call Elizabeth Paradise not only a firstrate pastry chef, but also one of my closest friends. Chef Paradise creates sweet treats that appear beautifully simple, not overdone or excessively complex, yet made with an abundance of precision and care. She touches on nostalgic flavor profiles and then reaches beyond for the complementing flavor you never knew you needed, exemplified in her blueberries and cream with crushed meringue and lemon verbena. When you visit, indulge in several of Chef Paradise’s desserts; you’ll be glad you did.

After all, it doesn’t take an anniversary for you to go out to dinner and let the team at The Restaurant at 1900 show you some love.

The Restaurant at 1900 is located at 1900 Shawnee Mission Parkway in Mission Woods, Kansas. They are open Tuesday through Saturday for lunch and dinner, as well as Monday lunch. Reservations strongly encouraged. therestaurantat1900.com

words and photos by TOM STRONGMAN

Since its introduction in 2015, the Macan has been one of Porsche’s best-selling vehicles and it’s not hard to see why. It is a near-perfect blend of a sports sedan and a utility vehicle: fun, yet practical, never boring. Think of it as a sports car you can take to The Home Depot.

The Macan illustrates why midsize crossover-utility vehicles, as a class, keep growing in popularity and, in some cases, are pushing sedans out of the market. They ride and drive like a car, have an upright seating position, and deliver cargo versatility. What they cede to bigger SUVs (greater towing capacity and rugged off-road capability) is essentially moot because most buyers rarely do either.

The 2019 looks wider due to revised front air intakes and new front lights. The parking sensors have been relocated in the front fascia.

One of the most visible changes is found in back where a full-length light bar connects the taillights similar to the rest of the Porsche lineup. Twenty-one-inch wheels are now available for the first time and there are four new exterior colors, including the high-impact Miami Blue and Chalk, a soft, warm gray, straight from the 911 palette.

For this review I drove both the base Macan and the Macan S. The base model starts at $49,900 and has a turbocharged 2.0-liter fourcylinder that delivers 248 horsepower and 273 pound-feet of torque. The S begins at $58,600 and has a new 3.0-liter, single-turbo V-6 that is also used in the base Cayenne and Panamera. It develops 348 horsepower and 354 pound-feet of torque. The engines are sourced from corporate cousin Audi but have been tuned with Porsche software. Both models use the same seven-speed PDK transmission that can be shifted manually with paddles on the steering wheel. Allwheel- drive is standard.

While the Macan S is one second quicker to 60 miles per hour, the base four-cylinder actually feels a tad more responsive in stop-and-go traffic because throttle tip-in is sharper. That could also be a result of being a couple hundred pounds lighter.

One observation about the transmission in the S: under light acceleration it shifts into high gear at low rpm to help fuel economy. It often pulls away from a stop in second gear and can need a good prod on the throttle to get it moving quickly. Selecting Sport mode makes the car feel much livelier.

One of the Macan’s more endearing traits is handling that is more like that of a sedan than a utility vehicle. Because the all-wheel-drive system is biased toward the rear wheels, the Macan feels more balanced in corners than most vehicles in this segment and that day-to-day agility is appealing. Power is also distributed to the front wheels when weather and road conditions dictate.

The ride is fairly firm with the standard suspension. Body roll in corners is moderate and the car feels perfectly planted at highway speeds. There is a bit of low-speed harshness on rough surfaces. Porsche’s optional height-adjustable air suspension and active damper control system, PASM, deliver a slightly more compliant ride. The air springs also enable the driver to raise the car’s ride height slightly for off-roading.

Slip behind the wheel and you’ll notice a new 10.9-inch infotainment screen that spreads across the center of the instrument panel. Center air vents now reside below the screen. The new infotainment system is a marked improvement over the previous model. The driver can choose a full-width navigation screen and a three-dimensional view provides a visual context that is missing with the base onedimensional map. Numerous apps show nearby fuel stations, lodging, and restaurants, all items that would be very handy on trips.

Up front, under the skin, Porsche chose stiff aluminum pieces to replace steel units in the front suspension and increased the width of the 19-inch and 20-inch front wheels. The result is sharper corner turn-in. The brake pedal has been redesigned for better feel and the Macan S gets slightly larger front brake rotors.

The 2019 Macan also gains the new Traffic Jam Assist function as a component of the optional adaptive cruise control system. When so equipped, the Macan can accelerate, brake, and keep itself within a marked lane at speeds up to 40 miles per hour.

The Porsche Connect app and Porsche Car Connect app enable the driver to communicate with the Macan via a smartphone. The Offroad Precision app can be used to improve and even record off-road experiences in the Macan.

An expanded range of options and assistance systems are also available. The optional GT Sport steering wheel, wrapped in Alcantara, echoes the one found in a 911. The Sport Chrono package includes a mode switch integrated into the steering wheel, and a sport response button that boosts the power of the Macan for 20 seconds at the push of a button. Other options include a heated windshield and an air ionizer that improves the quality of the air inside the vehicle.

Voice input of navigation destinations is simple thanks to the new Voice Pilot. Using online voice recognition, commands are now much more intuitive than before. For example, a navigation destination can be entered without stating address details. The system also understands voice commands for controlling music and vehicle functions.

by KELSEY CIPOLLA

One in every 79 women will develop ovarian cancer in her lifetime. Kelly Cannova found out her mother was one of those women when she was diagnosed in December 2011.

“I wanted to do something,” Cannova says of her mindset after hearing the news. “I didn’t want to be a person who just sat back and said, ‘I wish there was a cure; I wish there were better treatment options; I wish that someone would find something to help ovarian cancer more than it’s being aided right now.’”

So she decided to do more than wish for progress: She founded the OVERRUN Cancer Foundation in 2012, with an annual 5K and 1-mile walk as its central fundraising event. Shortly after, Cannova learned her friend Kristi O’Keefe’s sister was also battling ovarian cancer and asked O’Keefe to come onboard to help.

The two knew they wanted to raise money for ovarian cancer research, which receives less funding than other diseases. Although fewer people are diagnosed with ovarian cancer compared to breast cancer, the prognosis is often much worse, in part because there is no form of early detection, like a mammogram, Cannova says.

Aiming to keep their donations in the Kansas City community, Cannova and O’Keefe partnered with the University of Kansas Cancer Center’s ovarian cancer research program, overseen by Deputy Director Andy Godwin.

In the seven years since the foundation launched, OVERRUN has raised $300,000, most of which has gone to research, including potential therapies, overcoming chemotherapy resistance, new mechanisms of disease spread, and identifying several repurposed drugs and novel compounds.

“We can get money to the young researchers who are willing and able to think outside the box that the government wouldn’t necessarily fund so they can try new research projects with our money,” Cannova explains. “There’s a lot of red tape, and it takes a long time for grants to go through – this way, things can kind of move a little more quickly.”

Additionally, OVERRUN provides comfort bags for newly diagnosed patients at metro hospitals. Cannova says these bags are helpful to take to treatments and include comfort items such as “I am Strong” socks, Chapstick, tissues, hand sanitizer, lotion, mints, pen and a pad of paper to jot down notes from the doctor, and an “I am Strong” book with inspirational quotes and photos from the race.

Despite the discouraging prognosis for many patients, Cannova and company work to maintain an upbeat attitude for themselves and cancer patients.

“We always say, ‘We believe in a cure.’ We always want to be positive and hopeful and we have to keep hoping and working toward that cure.”

The community is invited to help be part of that cure through the annual OVERRUN Ovarian Cancer 5K Run/Walk and 1-Mile Teal Trail Walk. This year’s race will take place October 20 at Southcreek Office Park in Overland Park.

“Our race is more than just another 5K. It’s a day of hope and support and awareness for everybody,” Cannova says. “Teams come out; survivors come out. We have a survivors’ tent and tons of food and entertainment. It’s just a fun morning and a really important day for people who have been affected and their families, even families who have lost people.”

Since the inaugural run in 2012, participation has grown from around 750 people to more than 1,500 in recent years.

“The first race, we were just absolutely amazed at the outpouring of support. Every year, it’s such a great feeling that so many people are there to help and come out. My mom knew about it and would come out when she could and was so thankful and appreciative that we were doing that.”

Unfortunately, Cannova’s mother passed away in December after her seven-year battle with cancer.

“Some people ask if that’s going to make me stop,” Cannova says, “but it’s really made me want to get a cure more, to get better treatment options for these women of all ages that are diagnosed.”

by STACY DOWNS |  photos by ANNA PETROW

Even before you’re served a cocktail at the new Fox and Pearl restaurant, you’re treated to a feast for the senses.

Soaring 16-foot ceilings paradoxically feel warm and soothing like a hug from an old friend. The glow of light from leaded-glass windows and vintage fixtures shine on dozens of tall plants that envelop the entire space. Numerous details entice you to run your hand across them: The brown leather and green velvet banquettes. The smooth, cool marble bar. The rustic 16-foot-long 1800s wooden farm table.

“All of this mimics the cooking here – simple and preserving classic style,” says Chef Vaughn Good, who owns the Kansas City restaurant, known for meat-curing, canning, and pickling, with his partner, Kristine Hull, who studied architecture and interior design.

“People always point to a detail and ask ‘was this originally here?’” Hull says. “I love that question.”

The couple discovered the unusual space – originally a Swedish community center built in 1907 – in the city’s Westside neighborhood. They loved its potential and retained its maple flooring, metal columns, and windows. They added a large bar and a spectacular open-fire hearth on the main floor. A spiral staircase leads to a cellar-style bar in the basement where a turntable spins tunes from Good’s own vinyl collection.

“We want it to feel comfortable and homey but a little bit exotic,” Hull says.

Mission accomplished.

FOX AND PEARL IDEAS FOR YOUR HOME

There’s plenty of wall space at Fox and Pearl with its tall ceilings. But Hull prefers not cluttering up the space so diners notice the architectural details, the food, the drink, and each other.

Instead, Hull keeps adding plants, mostly edible ones. There are dozens.

“You can never go wrong with plants,” Hull says. “They have no genre and they add personality.”

Local Tableware Photo showing the open shelves in dining room/kitchen with plates, bowls and boards; an additional detail shot there too.

There’s something special – almost magical – about serving handcrafted cuisine from handcrafted pieces.

The earthy dishware at Fox and Pearl are made by Mike Crouch Pottery in Lawrence and Convivial of Kansas City, Missouri. Wooden foodboards are made by Navidstet Jones, carpenter at the Fox and Pearl restaurant.

Most of the furnishings at Fox and Pearl are old. The 1800s farmhouse table that seats 18 is from a Mississippi farm and seed store. The wooden chairs are originally from the Texas A&M cafeteria and have been reupholstered, though you can’t tell. The marble bar top is from a military facility in Leavenworth.

Even the sound is old-school analog from Good’s vinyl collection.

Earth tones are used throughout the space. “Neutrals are timeless,” Hull says. She took palette inspiration from the concrete walls in the basement bar. Brown leather and moss velvet banquettes are the prominent hues in the space.

When you group together multitudes of something, it becomes a statement. Dozens of vintage brown-glass bottles that Hull collected sparkle like stained glass in the window that peeks through the basement bar.

Owners Chef Vaughn Good and Kristine Hull met when the two worked at the former Pachamama restaurant in Lawrence. They opened Hank Charcuterie in Lawrence and noticed most of their customers drove in from Kansas City. So the two moved to Kansas City to open Fox and Pearl, named for their two daughters’ middle names.

Fox and Pearl is located at 2143 Summit St.; Kansas City, Missouri 64108; 816-437-7001; foxandpearlkc.com

Your Blind Self is what others know about you – what they think and feel about you. It’s the “jackpot” for feedback from others.

And the Unknown Self is what others do not know about you, and, perhaps more significantly, what you do not know about yourself. It’s an area for growth and self-discovery.

When the two processes of self-disclosure and feedback are combined, we learn new things about ourselves – the UNKNOWN window opens. When you self disclose, you open your private window; and when you ask for feedback, you open the blind window. The interaction of self disclosure and feedback extend into and expand the Unknown Self. The process creates moments of self-discovery, of Wow! I didn’t realize I thought or felt or believed that. It can sometimes be painful, but it is more often gratifying, and it’s always a moment of learning about yourself that will be beneficial.

If you’re frowning or even flinching a little about self-disclosure and feedback you’re having a normal reaction. People end up in my office as a result of disclosing something that created problems or receiving feedback that caused pain. Consequently, understanding the skills/tools is important. This is not an exercise to jump into; however, it’s the way to grow in all relationships, to enhance understanding self and others – and, consequently, to enrich absolutely every relationship you consider important both personally and professionally. Just know it’s challenging and needs to be practiced mindfully.

For example, make a list of the people whose opinions you value. Consider what you would like to ask or explore with them about any area of your relationship. Next, make a list of some of the things you “hold back” but know you’d like to be courageous enough to share. Pick one person to start with. Reflect on a recent work project that went well and the person you worked most closely with to make it happen. Then try: I know ____ turned out well, and I’d like to know your honest opinion about my contribution. Or, What was it like to partner with me to get it done? You might also begin by pointing out one or two things you feel you could have done differently and would like feedback on what you did.

The same thing applies in personal/family relationships. You know I was upset when we discussed ___ and I’m not sure I handled it well at all. I want to know how you feel and I’m open to your thoughts.

These suggestions mean you take a deep breath and really listen. If at first all you accomplish is getting started on a better way of interacting, even if there’s an argument, you are, hopefully, making progress. The goal is healthier relationships and a healthier “you.”

Finding out what others think of us is quite amazing when it’s positive, and painful and disappointing when the opinion coming our direction is not at all what we want or even expect. The apprehension of the negative, the uncertainty, makes it challenging to really dig in and explore the thoughts and opinions of others. Regardless, knowing what others think and feel about us, getting relevant feedback, is actually quite essential for being the best version of ourselves possible.

An approach to make learning as much as we can about ourselves demands two things: Asking for feedback from others; and Self-disclosing what you think and feel – a twoway process for connecting authentically. A model called the Johari Window outlines a way to explore this process.

The diagram of the model, created by Joseph Luft and Harrington Ingham, involves a window with four panes. Your PUBLIC SELF; your PRIVATE SELF; your BLIND SELF; and your UNKNOWN SELF – a window pane for growth and self discovery.

The Public Self is the information that is known both to you and to others – obvious things like your name, your physical appearance, where you live and work, information about your family, and your community involvement. (Well, and whether you bought your vehicle from Aristocrat!)

Your Private Self includes all the information only you possess – things you must make a choice to share.

by JENNIFER LAPKA |  photos by BRAD AUSTIN

As the leader of a fashion-focused organization, I often receive calls from the general public looking for a dressmaker. The person on the other end of the line has an idea of a dress she wants but needs someone to hone in and carry out her vision. Dressmakers were common in the last century but are now difficult to find. Luckily, we have Ukrainian-born Nataliya ‘Lucia’ Meyer in our community, who is a fashion designer and a dressmaker. What is the distinction between the two? A fashion designer creates garments from her own vision; a dressmaker creates garments from her client’s vision.

As a fashion designer, I can best describe Nataliya’s aesthetic as exotic, feminine, meticulously constructed, and perfectly fitted. Her collections always elevate and dramatize Kansas City’s runway circuit. Launching three to four collections each year, her latest was a mix of opulent velvet, lace, crystals, and bows, all impregnated with saturated hues of pink, varying from deep fuchsia to cotton-candy pink. “I was very excited to finally produce a fabulous pink collection, after thinking about it for years,” said Nataliya. “It was a spectacular Barbie-doll-inspired runway, consisting of 25 looks, spread between two runway shows, taking place three months apart.”

Nataliya hails from Dnepropetrovsk in east central Ukraine. Her mother taught her to sew at a very young age, and by eight years old, Nataliya was making doll blankets, doll clothes, and simple items. By the time she was in middle school, she was sewing some of her own clothes. Throughout her academy years, she studied fashion design, pattern making, garment construction, sewing, alterations, graphic design, art, and calligraphy.

Clients will find her tidy shop called Lucia’s Sarto Custom Sewing tucked in the West Plaza area at the corner of 48th and Belleview Avenue. Depending upon the dictionary souce, the Italian word “sarto” can be translated to dressmaker for women and tailor for men, which is perfect, because Nataliya and her team specialize in custom sewing for not just women but also for men and children, for any event, such as weddings, business, club, day-to-day, and costume. Nataliya shares, “I focus on building garments to fit my client’s unique personality and body style. I’m obsessed with ensuring I help show off what my clients want to emphasize and to de-emphasize what they’re not happy with.” Her shop is a perfect showcase for all three dimensions of her business: custom garment- making services, her own fashion line, and full alterations services . . . a triple sartorial threat!

You can find her on Instagram at @lucias_ sarto and Facebook at @luciassarto. Visit the shop Monday through Saturday and view more of Nataliya’s runway works at Etsy.com/ Shop/OblivionClothing. Her next collection, representing “a high fashion rockstar wedding at midnight” will debut at Kansas City Fashion Week on Saturday, September 21, at Union Station.

Aristocrat Motors , a leading high-end, luxury dealership in the Kansas City automotive market, is looking to add a qualified PART TIME WHOLESALE PARTS DELIVERY DRIVER to our team! The individual will be working with car brands including but not limited to Jaguar, Land Rover, Mercedes-Benz, Porsche, Maserati, and Alfa Romeo.

Aristocrat Motors offers a unified team environment, great benefits, and ongoing training and support for its employees. Apply today or refer a qualified friend. You can apply by visiting www.soaveautomotivegroup.com/careers. We look forward to hearing from you!

Job duties include, but are not limited to….

• Check-in and -out with Wholesale Parts Manager at the beginning of every shift and at the end
• Maintain constant communication with the parts department
• Deliver parts to surrounding KC metro businesses
• Assist the parts department as needed
• Perform other duties as assigned by management

This is a base level position with the perfect opportunity for the individual to be immersed in the automotive industry.

Qualifications:

• One year of dealership/delivery driver experience is preferred
• Knowledge of the KC Metro area is recommended
• Must have a valid driver’s license and have and maintain an acceptable and safe driving record
• Must be detail oriented and able to perform duties with little supervision

words by EMILY & STEWART LANE  | photos by ANNA PETROW

Emily Lane: Chef Michael Smith appears to have it all. He’s a James Beard awardwinning chef and has multiple restaurants in Kansas City with a fiercely loyal base of patrons. But he’s given us another reason to clamor for his food, this time surrounding us with the rich, warm flavors of Italy at his newest concept, Farina. He and his wife, Nancy, were inspired by their love of all things Italian – the pastas, the cured meats, the cheeses, and the wines – and decided it was time to share those tastes with us.

Stewart Lane: Think about a plate of homemade pasta. To the untrained eye, there is nothing easier than pasta. It’s fast, only a few ingredients, and you can cover it in any sauce and call it a meal. However, nothing could be further from the truth when you delve deeper into making the perfect noodle. Then matching the proper sauce to the noodle can take on an art like a fine sommelier. Farina speaks to the soul of Italian traditions but with a distinctly “Michael Smith” slant that paints with an entirely new set of colors on a very old canvas.

EL: Farina has made its home in the space that was formerly Kemper at the Crossroads (a branch of the Kemper Museum) but those who miss the art space can take comfort in the stunning art that has been selected for the walls of Farina. Large abstract paintings, by Robert Quackenbush, line the walls where seating vignettes are created with soft banquettes and dark wood accents. If you’re feeling more social, you can snag a seat at the oyster bar and watch the swift hands of the staff preparing plates of fresh raw seafood. Or cozy up the cocktail bar and have Berto Santoro create one of his innovative drinks for you to imbibe. No matter what you choose, you’ll be well cared for during your meal.

SL: The oyster bar is one of my favorite parts of Farina; seeing the fresh oysters on display or catching a glimpse of the preparation of the Osetra caviar dish is a gratifying experience. Chef Smith plays with complex, savory flavors of raw fish to create dishes with lingering tastes melding on your tongue. Some of the dishes we enjoyed were the Madai snapper, with celery, radish, and miso-aji amarillo vinaigrette, and Ahi tuna, with orange, cucumber, crispy onions, and ginger tahini sauce, both beautifully enhancing the delicate fish.

EL: Not unlike Michael Smith’s other nearby restaurant, Extra Virgin, there are many ways to make your way around the Farina menu. As always, we find it’s best to order a wide variety of things and share. There are small-plate options, salads, pastas aplenty, and main proteins, all worthy of their own article in this publication, not to mention the massive wine list, which is well curated by Nancy.

SL: From the antipasti, we enjoyed the grilled octopus with farinata (garbanzo flour croutons) and Sicilian date relish. A triumph of intense char-and-grill flavor with the tender octopus complemented the bright vinegar bite and sweetness of the relish. A musthave snack was the cacio e pepe fritelle, somehow encompassing the flavors of a bowl of pasta into a crispy-fried morsel dusted with Parmesan.

EL: Chef Smith presents two different sides of pasta with his Farina menu; the classics, aptly named the “Four Kings of Rome,” and his Pasta Atipica, or atypical. This is not the night to watch your carbs, because you’d be remiss not to try something from both pasta menus.

SL: The “Four Kings of Rome” are menu staples, and for good reason. There’s rigatoni all’amatriciana, with preserved tomatoes, red onion, pepper flakes and guanciale; tender long tubes of bucatini coated in egg, Parmesan, and pancetta for the carbonara; a simply elegant and peppery spaghetti for the cacio e pepe; and the classic tagliatelle, with a beef and pork Bolognese. These traditional pastas only have a few components that demand the highest quality ingredients paired with flawless execution.

And then there are the Pasta Atipica, the dishes unique to the vision of Farina. The caramelle pasta features little packets stuffed with crescenza cheese and finished in a savory Marsala mushroom sauce. Jetblack noodles with the briny flavor of the sea in the squid-ink spaghetti with swordfish are heightened by sweet, sun-dried yellow tomatoes, saffron, and Calabrian chiles. This is pasta in a way you’ve probably never experienced.

EL: The “Secondi” portion of the menu features entrees such as pork roast, aged ribeye steaks, veal scallopini, and Alaskan halibut. Chef Smith keeps the menu changing with the seasons, and you’re sure to find the perfect protein with artfully chosen accompaniments.

So when you’re seeking the well-educated combination of what is comfortable and what will make you curious, Farina has the answer. With welleducated staff, a warm and inviting atmosphere, and a respected chef who is living out his culinary dream, Farina will welcome you and care for you, time and time again.

Farina is located at 19 W. 19th St. in Kansas City and is open Tuesday through Saturday beginning at 5:00 p.m. Reservations recommended. farinakc.com