What are your brewing inspirations? I like to draw. I always have my favorite beer discoveries of the year. A couple of years ago, it was Bell's Hopslam. I was amazed by it, the freshness of the hops and the balance. I had this great opportunity to talk to [Bell's production manager] John Mallett when we were hosting a cask of Bell's Two-Hearted Ale. He's the right-hand man to [Bell's founder Larry Bell]. It was out of some of our conversation that the [Calypso] DPA [currently on tap] came about.
I always use the same malt and local honey from Santa Fe Honey. We use the same yeast. The only thing that changes is the hops. It's a great way to grow as a brewer, where you're just changing one thing and seeing what's happening. With the Calypso hops, you get these hints of tropical fruit. The hop bitterness is still there, though. The aroma seems kind of sweet, but it's drier in the finish. If you like hops, you'll absolutely like this beer. Last year, I had a chance to go to Bear Republic and try their Double Rocket. I was blown away by that beer. That's why I came home and brewed the first Double Red that McCoy's has ever produced. The great thing was that they [Bear Republic] were willing to sell me a growler. They just told me it would be $60, and I seriously thought about it.
“I was a hydro-ceramic engineer,” Thompson says of his first job, as a dishwasher at the Free State Brewery in Lawrence. “But it was just about getting in the door because the response to the brewery opening was crazy. It was packed since they opened.”
"Technology is awesome if you use it the right way, but I feel like so many people are missing their lives because they're talking to someone while texting." Barden says. "It's the same thing with cookies. Why do you have to settle for buying a shitty bag of cookies?"
Today she explains why her restaurant, Succotash, is selling Christmas cookies this year. On Thursday, Barden talked about her first restaurant job in Kansas City at YJ's. On Friday, she sang the praises of savory sweets.
"How could you not smile eating a piece of this cake?" she asks. The rainbow-colored interior and dusting of glitter turn the cake into an edible carnival — a reminder to Barden and her guests that this whole food thing is supposed to be fun. Today, she shares just why she might be having more fun in the kitchen than in any other time in her career. Yesterday, Barden shared that restaurant ownership just skipped two generations in her family. And Monday, she talks about the Christmas cookies that Succotash is making this holiday season.
On Wednesday, she shared how she launched her company at the age of 25, and yesterday, she explained how her company's name was an homage to Kansas prairie women, albeit without the corsets of their age.
Yesterday, she talked about how she has been baking all her life. Tomorrow, Simmons talks about the perfect pie.
This is your grandma's pie, but it just happens to come from someone of her granddaughter's age. Rachel Lora Simmons, the 25-year-old owner of Petticoat Pies, moved into a space in the Farmhouse kitchen this past September. For the past two months, downtown eaters have been discovering that the new generation has a lot to say about one of the most traditional comfort foods: pie.
"I like my fried chicken," chef Matthew Arnold says after a bit of prodding on whether Kansas City or the Southern states where he has lived and cooked have better pan-fried chicken.
The executive chef at Webster House talks today about how he would compose a proper Southern plate, including how he makes his grits. On Thursday, he explained how he started his restaurant career at Houlihan's, and on Friday, he explained why he reps Kansas City barbecue wherever he goes.
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