This week, Patrick and Joanne Quillec (of Café Provence and French Market) have decided to go ahead and soft open one of their two brand-new concepts in Prairie Village, Kansas. The Market at Meadowbrook is now open for curbside carryout of food as well as packaged beer and wine.
As culinary partners in the Inn at Meadowbrook, a 54-room boutique hotel located in the heart of the Meadowbrook Park, the Quillecs had originally planned to open both The Market at Meadowbrook and Verbena, an American restaurant serving New England-inspired cuisine, sometime this spring.
The impact of the coronavirus may have changed their grand openings plans, but in an effort to serve their local community, they decided to open The Market now and wait to open Verbena until it is safe to do so.
“While this day is very different from what we imagined it would be, in light of the current COVID-19 situation, we feel we can be a resource to the neighborhood and our valued customers,” the couple said in an email to their customers last week.
Open seven days a week from 7am to 7pm, The Market at Meadowbrook will focus on seasonal, fresh housemade soups, salads, entrees and desserts along with market staples like gourmet cheese, charcuterie, freshly baked breads, sandwiches, wine, beer, hard cider and more.
Customers are encouraged to call and speak to a staff member who will walk them through each day’s offerings and pull together an order that will be delivered straight to the car.
The kitchen at The Market at Meadowbrook is headed up by Joseph Boyles, who has helped open several local restaurants including The Savoy at 21c Hotel, Stock Hill and Third Street Social in Lee’s Summit. He will serve as the chef de cuisine at the new venture.
Pastry chef Ashley Miller, who formerly served as the pastry lead at Bloom Baking Co. in the City Market, has also joined the team and will be handling the bread baking and dessert making for the market.
“What we are serving this week is a good example of the types of things we will be offering in The Market moving forward,” says Boyles. “Everything we make is cooked on-site and ready to heat up at home, no cooking required.”
This week at The Market at Meadowbrook, customers can look forward to entrees like pan-seared salmon with vegetables and lentils, shrimp scampi over polenta, herb-baked cod with sautéed greens and roasted potatoes and grilled pork tenderloin with sweet potato and braised cabbage.
The Market is also offering more casual fare such as an Italian baguette sandwich, New England clam chowder, ham and bean soup, a classic Caesar salad and a baby kale salad, in addition to a wide selection of vegetables and potato sides, housemade salad dressings and sauces.
On the sweet side, Miller has been busy filling the pastry case at The Market, and she already has a few signature items that she expects will be popular with customers. She recommends the New York-style cheesecake bars, housemade moon pies, gooey butter cookies, muffins (blueberry and banana oat), scones (apricot and chocolate chip), chocolate mousse and lemon bars.
All of the offerings at The Market are subject to availability, as options rotate seasonally and the team anticipates selling out of items throughout the day. Customers are encouraged to call and order early for the best selection each day.
The Market at Meadowbrook, 4901 Meadowbrook Pkwy., Prairie Village, Kansas, 913.329.8000, themarketkc.com