Café Sebastienne has a rotating menu designed to highlight seasonal produce and give Executive Chef Jennifer Maloney the ability to continually reinvent the restaurant space inside the Kemper Museum of Contemporary Art. Case in point: The Pitch's Joe Tone was recently blown away by the watermelon gazpacho -- a perfect dish for a sweltering summer.
As part of the five questions we put to a chef every week, Fat City caught up with Maloney via e-mail to learn a bit more about her guilty pleasures and which ingredients she wishes she could transplant to Kansas City.
With a contagious laugh and a quick smile, baker Greg Connally is the man you want making your cake. Fresh out of the pastry department of Whole Foods, Connally began working at the Bloom Baking Company (profiled yesterday) on May 8. Since then his days have started at 7 a.m. because somebody has to make the Napoleons.
Fat City sat down with him at the City Market and discovered why he might be able to give Axl Rose a run for his money.
What are the rules in your kitchen?
I want everybody to work hard. Be passionate. Have fun. Right now, the focus is on keeping up production because we're having trouble keeping everything in stock -- although that's a good problem to have.
Life is a bit of a whirlwind for chef Eli Kirshtein right now.
He was in Louisville, Kentucky, on Saturday for the latest stop on the Top Chef Tour and the Kentucky Derby, before returning to New York City for the James Beard Foundation Awards on Monday night.
Kansas Citians got a chance to see Kirshtein when he was in town (along with fellow former Top Chef contestant Nikki Cascone) on Friday, April 16, to give a cooking demonstration as part of the Top Chef Tour.
Fat City got a chance to debrief with Kirshtein yesterday.
"I had a great time in Kansas City," Kirshtein said. "The Power & Light District was very cool." (The Top Chef Tour event was
on the KC Live! stage in the Power & Light District.)
Besides stopping at the 801 Chop House, Kirshtein had the chance to try "a bit of everything" from Oklahoma Joe's.
"I'm a big barbecue aficionado. I'm not super picky about flavors; I appreciate each region individually. Of all the barbecue places, I've been to ... they have the best chicken I've ever had. It was done well. Often times people overcook barbecue chicken, but Oklahoma Joe's didn't."
Kirshtein is scheduled to return to Kansas City in two weeks with fellow Top Chef contestant Kevin Gillespie for a private event at the National Golf Club. But before he does, he answered our five questions:
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