ChefCAG

I don't but I bet Werner's in Mission would be a good place to start.

I have been stewing about this all day.....

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

Does anyone have a line on Mustard essence? I need it to make Mostarda and I have called everone.

Become a fan of Starker's on Facebook. They are working on the page but do sent out menu updates and upcoming events.

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.

mmmmmmmmm warm honey pears......

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.

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.

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......

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.

Who is going to start the thread about the best dinner I have ever missed.

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

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 .....

Congrats Joe. Well deserved.

I am going tonight! Nate and Andy are good friends of ours Dave is helping out on some nights also!

Yes, I tend to stay in jobs long enough for my employers to acclimate to my idiosyncracies, unlike some people. I'm sure John and Dave are busy in the kitchen but, if either of you are reading this, please could you post the menu somewhere (here, your website, my inbox)? ← Man you guys are ruthless! I really wish I could go to this also. I need to go to Starker's badly. I haven't been in over a year. Dave and John are a duo to be reckoned with. wife+baby+resto+pain in the ass staff= no time for poppa BTW - they have a new menu too. One side is a tribute to the classics that has made Starker's famous. The other is John and Dave's modern injection. I would love to hear how great it is!

You should consider Graham Elliot also.

We love Blanc. Josh is a great guy. It's in our hood also. But I loved Chefburger too. It's unfortunate they opened their doors so close together. It would have been nice for them both to have their time without constantly being compared to each other. I can’t believe how freakin hard Rob works. The guy is an animal. I hope he finds his franchise in one of his (or more than one) operations. He’s a great chef, he will no doubt succeed with one or all of them.

I’m confused – did you mean “ From what I’ve seen, there’s no doubt that blanc wins by a good stretch.”?

Shatto....It's got to be whole also

I just wanted to be the first to introduce Graham Elliot. Elliot Bowles' new venture in Chicago. Elliot is a great chef and a dear friend. This new concept is a breath of fresh air in the culinary world we live in today where great chefs sometimes have to hide behind a vale of pretension to serve cuisine at a high end. Graham Elliot will be a revolution in great dining!! Good luck Elliot!!!! http://www.grahamelliot.com/ Ok I just realized U.E. already started one

I hope this is an appropriate place to post this. I have a friend who is looking for chefs in Omaha to do demos at the “Taste of Omaha” for Turbo chef ovens. Free PR and a chance to work with these things. These ovens are pretty bad ass. http://www.turbochef.com/residential/products/gallery.aspx So she is looking for people that are good and have some versatility. Any suggestions?

I found this on KC rag tonight. Sometimes I hate trying so hard for such a un-thankfull town. This is a big fucking loss. Chef Debbie is an icon. Truly will be missed. Thank god Cheesecake was busy tonight. http://forum.kcrag.com/index.php?topic=14288.0

I have a smoked blood orange marmalade that I serve with waygu beef right now. It is basic bbq sauce. Sugar, smoke, acid. its tasty