Silo Modern Farmhouse

It has been a hot minute since I last posted about a new eatery. Thanks to Joyal Marketing my tastebuds and I were treated to an array of samplings to Lenexa’s newest destination, Silo Modern Farmhouse. This new upscale restaurant which is lead by Executive Chef, Laura Favela (pronounced Fah-vay-luh) is located in Lenexa’s private Canyon Farms Golf Club. Even though is it nestled in the private golf club the public is more than welcome to enjoy the eclectic menu which ranges from bar and grill items while branching out to fine cuisine. Silo does partner up with many local farms for their seasonal and delicious ingredients. Sorry, I got a little side tracked there back to the chef. Favela previously was executive sous chef at gastropub Craft & Draft in Kauffman Stadium and also was sous chef at Hollywood Casino in Kansas City, Kansas and The Carriage Club here in Kansas City Missouri. She truly has a passion for creating everything from scratch with a touch of modern elegance. Silo Modern Farmhouse is a 20,000-square-foot-plus clubhouse that will seat 140 people in the dining room, bar and large picturesque patio. All in all, this remarkable hideaway settled at the forefront of a stunning golf course that offers fresh, mouthwatering and flavorful yumminess is definitely a “Hole in One!”

Pictured above: Farmhouse Whiskey Punch– Knob Creek, Breckenridge Bourbon, Aperol, Ginger Ale, Bitters, Tropical Juice Blend and Lime

Pictured Above: Peruvian Octopus Ceviche- Tender Poached Octopus, Aromatic Vegetables, Citrus Fresh Avocado, Sea Salt and Root Chips

Pictured Above: Grilled Royal Red Shrimp & Grits– Palmetto Farms Grits, Tomato-Bacon Jam and Smoked Tomato Buerre Blanc

Pictured Above: Aviation- Tom’s Town Gin, Maraschino Liqueur, Lemon Juice and Creme De Violette

Pictured Above: Handmade Oregano Gnocchi– Cavatappi Pasta, Local Bacon, Fresh Parmesan Cream, Green Peas, Wild Mushroom Blend, Blistered Heirloom Tomato, Freshly Grated Parmesan Cheese, Parmesan Cream and Free Range Reduction

Pictured Above: Kansas Berkshire Pork Shoulder– Whipped Potatoes, Seared Brussels Sprouts with Bacon Corn Velouté and Cider Braise Reduction

Pictured Above: New Zealand Lamp Chops– Mustard-Herb Crust, Wild Mushroom Timbale, Pickled Mustard Seed, Extra Virgin Olive Oil and Aged Balsamic Reduction