Culinary Idea Lab: Kansas City

Showing posts with label Kansas City. Show all posts

Webster House

A great dining destination in Kansas City!

Jumbo Shrimp and Anson Mills Grits
Burger’s Country Ham, Red Eye Gravy, Sautéed Mushrooms, Roasted Red Peppers, and Scallions

"Bacon & Eggs"
House Cured Pork Belly, Sunny Side-Up Quail Egg, Sweet Potato, Poblano, Red Bell Pepper Hash & Smoked Tomato Aioli

Rye Restaurant

Rye Restaurant, a new concept by Chefs Megan and Colby Garrelts of Bluestem.

Crispy Livers and Gizzards
house hot sauce, spinach & lemon salad

Whipped Goat Cheese
grilled bread, honey, sea salt, herbs

Table Condiments

Fried Free Range Amish Chicken

Hot Buttered Shrimp
Anson Mills grits, cheddar, pulled pork, scallions

Cornbread and Yeast Rolls

Justus Drugstore Restaurant

Berkshire Pork Tail Fritter
House cured bacon, romaine, wild arugula vinaigrette, smoked tomato/basil, citrus sorrel

Farmer’s Platter
Wild persimmon seed spiced rabbit terrine, house made sausage, house cured bacon, pickled and grilled vegetables, olives, gaufrette potato, bone marrow mousse, brioche toast points, mustard

Maytag Blue Cheese
Maple/Port vinaigrette, pear, blue cheese/black pepper ice-cream, arugula, Missouri black walnut tuile

Cherry Limeade Salad
Spinach, candied pecans, orange gelée, Shatto aged cheddar, white beets

Autumn Striper Bass
Pan seared bass filet, tomato onion chard/olive compote, mushroom, exotic spices, saffron rice, frisée

Berry Napoleon
Blackberries, raspberries, vanilla wafer, white chocolate crème, double lemon ice cream, blackberry coulis

Blueberry Crumble
Vanilla honey, cinamin blueberry Chantilly, basil ice cream, lemon confit

Chocolate Mint Decadence
Chocolate ganache, milk chocolate, champagne mousse, chocolate/rose hip ice cream, mint milk, malted Chantilly

Broadmoor Bistro

This was amazing food regardless of who prepared it but it's even more amazing given the fact that it was done by high school students. Four course dinners for $25.00 really pushes the "unbelievable" envelope.

The Broadmoor Bistro is an amazing facility that I was lucky enough to tour with Chef Bob Brassard. Over the past 7 years, Bob has guided his students in local and national culinary competitions enabling them to earn over 1.6 million dollars in scholarship monies.

Junior and senior students from the district high schools enroll in year-long elective classes at Broadmoor Technical Center in their area of interest. Part of the culmination of the culinary arts instruction is the students’ skills application in the Broadmoor Bistro. Students create menus, cook, serve and run the Broadmoor Bistro.

Broadmoor’s Culinary and Commercial Baking Programs are presently considered to be one of the top educational secondary programs in the country. The program has produced a minimum of 1 to a maximum of 5 national finalists a year, for seven consecutive years.

For chef Bob’s efforts over the past seven years, Bob has been recently recognized by his educational peers being selected “ Culinary Educator of the Year, 2008.” by Foodservice Educators Network International.

“Bacon- Eggs”
Pan Roasted Berkshire Pork Belly, Shaved Winter Truffles, Presented with “Truffled” Egg-Yolk Ravioli, Shaved Pecorino, Goat Butter.

De-Constructed Oyster Rockefellers
Presented on baby spinach with Fennel Pollen, Saffron “Paint”, and Licorice Root.

Potato-Leek Soup
Shallot Crisp, Herb Oil, Micro Celery

Mizzuna Salad
Petite Greens garnished with Toasted Pumpkin Seeds, Candied Apple, Persimmon Oil “Stewed” Cranberries, Almond Streusel.

Muscovy Duck Breast
Presented with Wild Leeks-Fava Bean Confit, Blood Orange Jus.

Hickory Grilled Sirloin
Chanterelle Hash, Roasted Cauliflower Chick Pea Puree, Zinfandel Jelly

Rosemary “Brined” Wood Roasted Organic Chicken
Smoked Gouda-Chive Grits, Grilled Asparagus, Cider Caramel

Chocolate Crunch
Pistachio Fancier, Chocolate Malt Mousse, Cocoa Nibs, Macchiato Syrup

Gingerbread-Eggnog Ice Cream Crumb Cake
Gingerbread Gennoise, Peppermint- Eggnog Semi- Fredo, Bourbon Paint

White Chocolate Cheesecake Gelato
Olive Oil Cake, Candied Ginger, Cherry Bash and Lemon Curd

Bluestem

Chef Colby Garrelts, who was nominated in 2008 & 2007 for “Best Chef Midwest” by the James Beard Foundation and was named by Food & Wine Magazine as one of the Top 10 Best New Chefs in 2005, obtained his culinary education in kitchens across the country. A native of Kansas City, Garrelts cooked at two prestigious private clubs, the famed American Restaurant, and the legendary Stollen Grill while attending culinary school. Garrelts developed a taste for big city cuisine, small business acumen and the aspiration to see what culinary experiences he could acquire in larger cities. With all of this on his mind, Garrelts moved to Chicago in 1999, where he became the senior sous chef at the five-star, five-diamond restaurant TRU, under nationally acclaimed chefs Rick Tramanto and Gale Gand. At TRU, Garrelts honed his technical skills, developed his culinary style and met his future wife/partner Megan Schultz.

After graduating from the CIA in 2000, Megan Schultz moved back home where she worked with Pastry Chef Gale Gand, another recipient of the James Beard Foundation's Outstanding Pastry Chef Award at TRU in Chicago. TRU raised Megan's level of professional standards and helped formulate her personal vision of fine pastries. Chef Gand gave her pastry staff the freedom to develop menu items and this let Schultz create pastries in her own style. While working at TRU, she met her future husband, Colby Garrelts.

Amuse Bouche of Salted Watermelon

Crispy Sweetbread Fritters
Thanes's potato's, frisée, dijon, speck, hot béarnaise

Wagyu Tartare
Giardiniera, black olive caramel, potato crisps

Fall Missouri Beets
Whipped maytag, arugula, walnuts, champagne vinaigrette

Torchon de Foie Gras
Apple butter, amarena cherries, peanut, brioche bread pudding

Pumpkin Gnocchi
Brown butter, summer squash, sage

Trofie
Crab, garlic, chili, prosciutto

Diver Scallops
Summer corn, calamari, rapini, fava beans, soy jus

Roasted Halibut
Saffron braised cabbage, orzo, brussels sprouts, almond fennel milk

Seared Striploin
Warm tomato & asparagus, potato espuma, burgundy jus

Wild Coho Salmon
Braised bacon, warm fingerlings, green beans, mustard

Campo Lindo Hen
Swiss chard, la quericia prosciutto, hominy cake, succotash thyme jus

Roast Porkloin
Braised puy lentils, spiced plums, golden raisins, almonds

Pumpkin Custard
Warm ginger madeleines, bourbon gelee, mascarpone ice cream

Chocolate Praline Mousse
Toffee crusted feuille de brick, mini popcorn balls, cinnamon bubbles

Fried Vanilla Cheese Cake
Milk chocolate poached pears, lemon cream, bittersweet chocolate sauce

Assortment of Caramel and Gelée

2008 Spring Menu

"Understanding the seasons brings a sense of structure, rhythm and rightness to your shopping and cooking. In a world where the methods of food production are rapidly unravelling into madness, seasonality is sanity, offering the best and quickest solution to the never-ending question: what shall I cook today?", writes Hugh Fearnley-Whittingstall.

Warm Almond Crusted Brie
Grapes, strawberries, fig-balsamic glaze, walnut raisin crisps, lemon baby green