Archive for the ‘Pachamamas’ Category

21 May

Weenie Roast at Pachamamas

Title: Weenie Roast at Pachamamas
Location: South parking lot of Pachamamas, adjacent to the farmers market
Description: Food. Music. Crafts. Drinks.

Join us Saturday, June 7th, 10am to 4pm for a Weenie Roast at Pachamamas.

You’ll be able to find us in our parking lot just south of Pachamamas. We’ll be adjacent to the Lawrence Farmers Market.

We’ll have housemade hot dogs and side items available for purchase, as well as beer and non-alcoholic beverages.

Not hungry? Then stop by for offerings from some local craftspeople or music from a talented local DJ.

Admission is free so we hope to see you all there!
Start Time: 10:00
Date: 2014-06-07
End Time: 16:00

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30 April

Mother’s Day | Sunday, May 11th, 2014 | 11a-2p


Sunday May 11th, 2014 | 11am – 2pm



First Course

Chilled Broad Bean Yogurt Soup

Mint Crab Salad, Papadam

Second Course

choice of:


House Ricotta and Cornmeal Gnudi

Asparagus, Morels, Herbed Buttermilk

Buckwheat Crepes

Dill Cream, Smoked Trout, Aquavit Pickles, Caviar

Grilled House Haloumi with Phyllo

Spiced Pears, Orange Blossom Honey, Pistachios

Third Course
choice of:

Five Spiced Venison

Bok Choy, Pickled Cherries, Soy Gastrique

Pan-Roasted Walleye

White Beans, Spinach, Dijon Ham Broth, Radish Crema

Tortilla Espanola

Grilled Frisee, Tomato Confit, Smoked Olive Vinaigrette

Something Sweet

Olive Oil Cake, Lavender Compressed Strawberries,

Pink Peppercorn Ice Cream, Lemon Chantilly

 ~   ~   ~

$35 for adults, $12 for children.

Reservations required. Please call 785.841.0990 to book.

A valid credit card is required to guarantee the reservation.

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15 April

IMBIBE! charity wine dinner benefiting the LMH Oncology Center

Title: IMBIBE! charity wine dinner benefiting the LMH Oncology Center
Location: The Alton Ballroom at Pachamamas, 804 New Hampshire St
benefiting LMH Oncology Center

$75 per person, before tax & gratuity.

Sparkling Wine Reception 6:30

House Potato Chips with Smoked Trout Dip, Olive and Sea Salt Crushed Favas, Pimento Cheese

Wine: Brut Sparkling Wine Cuvee Alexandra, Cuvee #10

Dinner 7:00

Grilled Octopus with Orange Cured Olives, Wild Fennel, Chicharrones, Avocado,

Wine: Enotria Cortese

Crackling Duck Confit au Vin with Shiitake Mushrooms, Smoked Pork Jowel, Tart Cherry-Lavender Honey

Wine: St. Gregory Pinot Noir

Cast Iron Hangar Steak with Grilled Haloumi, Blackened Tomato Chimichurri, Fresh Chick Peas, Raspberry “Cola”

Wine: Graziano Zinfandel

Poached and Grilled Leg of Lamb with “Merguez”, Charred Spring Onions, Sheep’s Milk Yogurt, Blackberries, Charmoula

Wine: Graziano Petit Sirah

Toasted Poppy Seed Poundcake with Apricots in Foie Gras and Tokai, Fromage Blanc Sherbet, Rogue Blue Cheese Dust

Wine: Enotria Tokai Friulano


Reservations are required. Please call 785-841-0990 to book. Must be 21 years of age. A valid credit card is required to guarantee the reservation.

Start Time: 18:30
Date: 2014-05-08
End Time: 21:30

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15 April

Local Dishes for Green Wishes

Title: Local Dishes for Green Wishes
Location: Pachamamas Restaurant, main dining rooms
Description: A portion of this night’s sales will be donated to the Green Wish Foundation and the 5 local nonprofits they support.

Reservations are highly recommended for this night.

Start Time: 17:00
Date: 2014-04-24
End Time: 21:30

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24 March

Easter Brunch at Pachamamas. Sunday, April 20th

Please join us Sunday, April 20th from 11am to 2pm for Easter Brunch at Pachamamas.

Please call 785-841-0990 to make your reservation. Price is $35/ person, before tax and gratuity. Kids choices will be available.

Reservations are required, and a valid credit card is needed to guarantee the booking.

  *         *         *


Sunday April 20th, 2014

11a – 2p

  *         *         *

Truffle and Herb Slow Scrambled Eggs

House Cured Salmon, “Everything” Bagel Crunch

Choice of

 Shrimp and White Corn Grits Soup

Morels, Hazelnut, Chorizo Oil, Charred Spring Onion Crema


 Grilled Local Asparagus

Pea Tendrils, Toasted Tellicherry Poundcake, Pistachio, Blushing Hollandaise

House Corned Beef-Potato Hash

Quail Egg, Pickled Chile Kraut, Toasted Garlic-Mustard Dressing

Entrée, choice of

 Brioche French Toast

Maple Whipped Yogurt, Blueberry Syrup, Pecan Granola Crumble


Pan Fried Rainbow Trout

Applewood Smoked Bacon, Mint Crushed New Potatoes, Favas, “Rye” Labneh


 Cast Iron Steak and Egg

Grilled Artichoke Heart, Porcini Sausage Gravy, Sunny Egg, Watercress

Something Sweet

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20 March

New Dinner Menu for Spring 2014

We’ve posted the new Dinner Menu for this Spring of 2014.  You can find the menu under the drop down “food+drink” button.

The new menu items will be available for tonight’s (March 20th, 2014) dinner service.  The dining room opens at 5pm. Reservations are not required but are highly encouraged.

We look forward to seeing you soon.

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26 February

Lustau Sherry Dinner

Pachamamas invites you to attend…

Join us March 12th, 2014 at 6:30pm for a very special five course dinner featuring sherries from Lustau.

Unfamiliar with the world of sherries? Let Chef Ken Baker and Lustau guide you through the nuances and subtleties of this often misunderstood and underappreciated spirit.

Chef Ken is proud to feature Lustau. Known for their commitment to quality craftsmanship, attention to detail, preserving history and breadth of sherry offerings, Lustau is one of the premiere sherry producers in Spain, and often ranked in the top ten sherry makers from around the world.

Come learn Lustau’s presence in the past, present and future of sherry production as Araceli Gascón, US Brand Abassador for Lustau, discusses the twists and turns of this internationally sought-out wines.




Cider Battered Onion

Malt Vinegar Bath

White Celery Heart Gazpacho Shot

Almonds, Raisins, Capers

Nduja Toasts

Black Olive Spread




Smoked Mussels, Roasted Beets, Goddard Farm Goat Milk Feta,

Chorizo Oil, White Anchovy, Fried Fennel



Spice Roasted Quail

Porcini Risotto, Crispy Collards, Foie Shagbark Hickory Syrup



New Zealand Venison

Sunchoke, Morcilla, Blood Orange Caramel, Black Cocoa, Grilled Hazelnut



Whipped Cabrales

Candied Ham, Bosc Pear, Walnut-Rye Crumble

 East India


Fig Ice Cream

Toasted Poppy Lemon Scented Shortbread

 Pedro Jimenez

 $65 per person, before tax and eighteen percent gratuity. Reservations are required. Please call the restaurant at 785-841-0990 to book your spot. 

Must be 21 years of age. A valid credit card is required to hold the reservation. 

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06 February

Artist Opening -MARTY OLSON

Title: Artist Opening -MARTY OLSON
Location: Star Bar
Start Time: 6:00 pm
Date: 2014-02-11

Marty Olson was born in Albuquerque, NM, and lived his earliest years in Wichita, KS.

His family moved to Lawrence, KS in 1957, where Marty has resided ever since, apart from two years at Northwest Missouri University, where he majored in Fine Arts.

Since his years in college, Marty has pursued his passion for visual art through painting, drawing, and printmaking. He definitely had his thirst for learning tweaked by his art professors at NWMSU.

Marty has had solo exhibits more recently in venues around Kansas, such as Lincoln Arts Center; Stone House Gallery in Fredonia; Kansas Wesleyan University Gallery in Salina; Salina Country Club Gallery; Carnegie arts Center in Ottawa; 1109 Gallery in Lawrence; and the Lumberyard Arts Center in Baldwin City. The Fall of 2013 saw an exhibit at the Lawrence Arts Center.

Previous exhibits have been in Washington, DC; Pasadena, CA; Taos, NM; Kansas City, MO; and two exhibits at the Tulsa Performing Arts Center in Tulsa, OK.


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02 January


“This is a good country –much better in many respects than the Fatherland. The vine-clad hills of the old country are not so rich as the rocky hills of Wabaunsee County.” –Sebastian Nehring, Feiden ancestor, Kansas pioneer.

Mark Feiden is a sixth-generation Kansan with pioneer roots in Wabaunsee and Reno counties. Originally from Wichita, Mark began exploring the back roads of Kansas as an alternative to the Turnpike while attending the University of Kansas during the early 1980’s. What began as a diversion soon became a dedication–to the sharing of “this… good country” through photography and other works. In 1997, Mark cofounded The Konza Press with the express mission of promoting the people, places and rich history of Kansas through the work of native artists and photographers.

Mark, whose images have appeared in numerous publications, has coauthored four books on Kansas. His most recent title, “The Flint Hills,” combines his photographs with an essay by well-known Kansas writer, cowboy and Flint Hills historian Jim Hoy.

Mark holds two degrees from the University of Kansas where he as also taught as a Guest Lecturer. In addition to photography and publishing, Mark consults as a Graphic, Interaction and Information Designer. For the last three years, Mark has been partnered with Louis Copt in operation of the Copt/Feiden Gallery—a “pop-up” space in downtown Lawrence, Kansas.


I suppose that my images are “art” insofar as they succeed in communicating my deep and abiding affection for the plains landscape–one that is subtle yet complex, forever changing and inextricably linked to the weather. My work, however, was born and continues to be centered not so much on a desire to express, but rather to document and share.

There also exists in my work a certain genealogical motivation. The Kansas landscape, timeless in a way, is the common thread that laces together 152 years and four sides of my family. As I drive a rolling Flint Hills road or stand overlooking a hay meadow, I imagine that I am enjoying very much the same view as my grandfather and his grandfather before him. My sense of self is somehow interwoven with the landscape, and photography has provided not only the means for sharing, but also the excuse for continued exploration–both inward and outward.

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05 December


Call to make your reservation 785.841.0990
Coursed Dinner $75 / With Wine Pairings $100

Sparkling Wine Toast
Duck Proscuitto Crostini
Sweet n’ Hot Mustard, Hazelnuts

House Gravelax
Sunchoke, Caviar, Horseradish Crème Fraiche

Hoppin’ Johns Fritter
Maple Foie Gras Drizzle

Sheep’s Milk Camembert Whipped Celery Root

Truffle Porcini Consommé, Crispy Chicken Skin,
Bourbon Bacon Cranberry “Sauce”

Lobster Shellfish Pot Pie

Cream Cheese-Chestnut Pastry, Pear Salad,
Poppy Sherry Vinaigrette

Third, choice of
Pistachio Crusted Sable Fish
Charred Scallion Rosemary Aioli, Green Gumbo,
Buttermilk-Toasted Nori Rice Cake

 Slow Roast Porchetta
Aged Cheddar Anson Mills Grits, Wood Fired Kale,
Salsa Verde, Smoked Apple Butter


 Dry Aged Kansas Ribeye of Beef
Marrow-French Onion Grilled Cheese,
Crunchy Brussels Sprout Leaves, Béarnaise


Something Sweet
Flourless Chocolate Torte
Coconut Mousse, Espresso Chocolate Bark,
Rum-Black Cocoa Anglaise

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