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ChefCAG

participating member
  • Posts

    127
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  • Website URL
    http://www.bluestemkc.com

Profile Information

  • Location
    Kansas City, MO
  1. I don't but I bet Werner's in Mission would be a good place to start.
  2. I have been stewing about this all day.....
  3. I really want to reply to this and i don't know how yet.......I compleatly agree but i cannot throw any of these people under the bus......let this marinate.......morning maybe
  4. Does anyone have a line on Mustard essence? I need it to make Mostarda and I have called everone.
  5. Become a fan of Starker's on Facebook. They are working on the page but do sent out menu updates and upcoming events.
  6. This is sort of a new wrinkle though, right? Not to take any credit away from these fine chefs, but I don't recall ever seeing the list before the five finalists (which were always called the nominees, if memory serves) until last year, when a sort of informal, and lengthy, list of "potential nominees" was circulated. I'm not sure if this is a deliberate or happenstance way of expanding those honored, but the list of "nominees" seems a bit of overkill. (One web site suggested this is mostly a way of the Beard Foundation "owning" information that was leaked last year. Seem a reasonable explanation.) Any idea what the methodology is for selecting this list of semifinalists? Ah, answered my own question, kind of: ← Thank you guys for the nice words..... Aaron, no one is supposed to see the semi 25 list. It has just leaked out the last few years. It's always been around.
  7. mmmmmmmmm warm honey pears......
  8. This was on the Kansas City Star Website at 6pm this evening. Alot of us knew something had happened yesterday Lauren Chapin, The Star’s restaurant critic for the last eight years, died Wednesday at St. Luke’s Hospital in Kansas City. This is a very very sad day the Kansas City restaurant community. We have lost a very good friend and supporter of those of us who live and breathe food. She will be greatly missed. Peace to her family.
  9. At first I was disappointed to see the schnitzel wasn't still on the menu last week, but after tasting its replacement I was more than happy to have the cassoulet. That is the ultimate cold weather dish..... ← WHAT??? The schnitzel ist kaput gemacht? Ich bin am Ende! Cassoulet better be damn good. ← I didn't get a go at the schnitzel. Be thankful that you at least got to taste it. I do want to ask ChefCAG what was in the cassoulet. Little pink dices of lamb sausage for sure, but there were flakes of white meat. Zeemanb, did you get those in your skillet? It looked and somewhat tasted like (very tender) flakes of chicken breast meat (as opposed to duck, I suppose). It looked too light to be lamb. If it was lamb, what did you do to it? It was very tender. ← It says lamb on the menu IT was lamb and then I changed it to chicken and burger's orzark ham.....I just realized I hadn't changed the menu the night you were there. We have to many dam menus at the restaurant...... ← It was dark chicken meat....legs and thighs. We braise them.
  10. At first I was disappointed to see the schnitzel wasn't still on the menu last week, but after tasting its replacement I was more than happy to have the cassoulet. That is the ultimate cold weather dish..... ← WHAT??? The schnitzel ist kaput gemacht? Ich bin am Ende! Cassoulet better be damn good. ← I didn't get a go at the schnitzel. Be thankful that you at least got to taste it. I do want to ask ChefCAG what was in the cassoulet. Little pink dices of lamb sausage for sure, but there were flakes of white meat. Zeemanb, did you get those in your skillet? It looked and somewhat tasted like (very tender) flakes of chicken breast meat (as opposed to duck, I suppose). It looked too light to be lamb. If it was lamb, what did you do to it? It was very tender. ← It says lamb on the menu IT was lamb and then I changed it to chicken and burger's orzark ham.....I just realized I hadn't changed the menu the night you were there. We have too many dam menus at the restaurant......
  11. Good luck Joe.... Not that you need it. Howard's right. Leaving town is what has made all of us strong. I'm not going to have anyone to give half drunken bad advice @ 1am anymore.
  12. Who is going to start the thread about the best dinner I have ever missed.
  13. I AM NOT TRYING TO PITCH MY PLACE SO DON"T BOOT ME!!! You should bring her in my place for happy hour and have some fries and a steak. It's cheap and it might change her mind a bit......If not there's a chili's on westport rd
  14. ChefCAG

    NoRTH

    Jeremy went a few weeks ago. He said the atmosphere was ultra trendy and really really loud. They play techno music. He said the food was kinda average, same thing you find at all of these kinda small transplant chains. I mistakenly tried to send my dad there last weekend (he’s a strouds guy) and there was a line out the door. I don't think they’re taking reso’s I think if he would have eaten there he would have shot me….. It's funny what works in JoCo and what doesn't .....
  15. Congrats Joe. Well deserved.
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