“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.
"It was like the movie, Cocktail," Matthew Arnold says. Yesterday, he talked about his first job and his travels outside of Kansas City, while tomorrow he shares his vision for a proper plate of Southern food.
"The opening has really changed the dynamic by putting us in the spotlight, and that's been a great push," Arnold says. "Both culturally and foodwise in Kansas City, we're going to start being recognized."
Which out-of-town restaurant would you lobby to bring to KC?
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