Saturday, 12:30 pm
Chef Rob Magee from Q39
In a professional restaurant career that spans almost three decades and to nearly every region of the country, Rob Magee has honed the art of local barbeque. From his training and experience in Texas, Tennessee, North Carolina and finally in Kansas City, Rob brings the best of what barbeque should offer in all parts of the country, with the addition of wood-fire grilled favorites, to his first restaurant, Q39.
Rob and his barbeque team, Munchin’ Hogs, have been on the competitive circuit for more than a decade. In that time, the team has won dozens of awards including multiple prestigious reserve champion and grand champion honors from the Kansas City Barbeque Society. The team competed in contests all over the country including the Jack Daniels World Champion Invitational, the Great American Barbeque Invitational, the American Royal Barbeque Contest and dozens of others.
Rob is a graduate of the Culinary Institute of America in Hyde Park, New York. Most recently, Rob served as the food and beverage director and executive chef of the Hilton Kansas City Airport. He lives in Prairie Village with his wife, Kelly, and four children.
Chef Clint Spruill from Waldo Thai Place
Demonstration: Kee Mow Nua (beef, Thai basi, serrano peppers, onion, bell perrers, gai-lan, fresh flat rice noodles)
Clint Spruill was raised in the Greater Kansas City area, Clint’s love for the Culinary industry started early from the time he was 15. Clint’s success started early with PF Chang’s as he was promoted to open new restaurants along the West coast from LA to the Silicon Valley. This extensive training and leadership role lead to wanting to further his craft. Clint enrolled and graduated from the University of Miami Art and Design with a degree in the Culinary Arts. After Graduation Clint work exclusively in Tampa for an upscale group of restaurants including the Tampa Museum of Art’s. Clint lead a team that chartered to exclusive and private groups including the All the Owners of the Tampa Sports franchises to Local and National Politicians, to fundraising for the Arts Scene in Tampa St Pete. During this time Clint was able to create dishes and distinctive flavors from around the world with some of the country’s most renowned Chefs. Clint’s Midwest roots brought him back to Kansas City. Fortunate to meet up with a Kansas City Icons Ted and Ann Liberda who believe in his talents and experience to take the Waldo Thai Place to one of the top restaurants in the area. Confident Waldo Thai Place will stand out with one of the freshest and most authentic Thai flavors in Kansas City. We are so excited to bring our vast experience, creative menu, and authentic Thai Cuisine, to the city we love.
Chef Lauren Lane Culinarian with Cervasi
After 25 years in creative design and management with Hallmark, Lauren Lane retired to pursue her lifelong passion for food and entertaining. The ensuing years have been an amazing educational journey as she pursues her dream of helping people appreciate food and enjoying how it brings people together.
She has a passion for ideation which is expressed through her original content, recipes, blog, beautiful photography and story telling. Her authenticity shows through her voice as she genuinely enjoys engaging with her audience.
So over the last few years she began cooking a lot. She’s been focused on entertaining, hosting Popup dinners, recipe development and teaching classes at the Kansas City Cultural Center and in her home. All this enables her to expand her brand; allowing her to build collaborations with companies like Cervasi, a Kansas City Italian food purveyor. So, with her faithful pup by her side, she creates great food, and serves her family, friends, and those new to her table. She continues to experiment with how to make food more delicious, more approachable and share the experience more fully with her audience.
Chef Chris Hall from Fiorella’s Jack Stack
Chris Hall has been our Head Catering Chef for two years. Before becoming a part of the Jack Stack family, Chris spent most of his time working in the hotel industry. While working as the Executive Chef at the Intercontinental, he gained valuable experience writing and developing custom menus for guests. Chef Chris brings his same passion of customizing our Jack Stack catering offerings for each guests’ event.
Turning a Hobby into a Career: Chef Chris grew up on a farm in Minnesota and developed a passion for food and cooking at a young age, with help from his mother and grandmother. He says, “My grandmother was a really great cook from Switzerland, and she taught me a lot of what I know as a Chef.” Growing up on a farm, Chris and his family grew their own vegetables and raised their own chickens and pigs, which encouraged him to experiment with different flavors. Chef Chris said, “That’s how I really grew to love food because I grew up on a farm where I was able to eat so many different things all of the time.”
Falling in Love with Barbecue: Chef Chris enjoys learning about the Kansas City barbecue customs from the smoking process, to the use of hickory wood to the Pit Master’s knowledge. He says, “Getting in the pit and really learning the entire process has been thrilling. It’s more about the hickory smoke flavor and not just slathering sauce and seasonings on everything.” His favorite barbecue meat is the Lamb Ribs.
Going Beyond Barbecue: Chef Chris has expanded our Beyond Barbecue Catering offerings by creating delicious new items such as the Braised Short Ribs and Brandy Peppercorn Meatballs. He says, “Our core is always going to be the barbecue, but breaking through to that ’other’ would bring us closer to what customers get in a hotel setting, without the hotel. We can do whatever the customer wishes, everything from 10 people expresses to 5,000 people plated dinners and, in a style, that doesn’t have to be barbecue, but it can be.”
Fun Fact: When he’s not in the kitchen, Chris loves being in the outdoors. “I’m a huge hunter and I love to fish.”
Saturday, 4:30 pm
Kansas City’s uber-local chef of Harvest, creating a living breathing fabric of sustainability through her knowledge and playful nature.
“When the concept of a meal comes from a true heart, has pride, passion and love, beginning from the seed and soil, it just tastes better. The earth provides us with anything we need at any given point in time for optimum health, nutrition and flavor.”
For Chef Renée, cooking is sensory. Most menu creations start in the garden. “Seeing the colors and breathing in the aromas of fresh ingredients are all the inspiration I need,” she says. “From there, the flavors come together.”
- Television host of The Harvest with Renee Kelly on the KCWE
- James Beard Taste America Emcee November 2017
- The Today Show Guest September 2017 – Sassy Short Ribs
- Emcee The “I am Here” awards for Kc Healthy Kids March 2, 2017
- Guest Speaker for “The Moth” 2016
- Top Chef Season 13 Alumni
- Grand Marshall of the Shawnee “St. Patrick’s Day Parade” 2016
- Open Table “Diners Choice Winner” 2017, 2016
- 435 Magazine “Best of Kansas City” 2015
- Invited and participated at the Los Angeles Food and Wine Festival in 2011
- Invited and participated at the Pebble Beach Food and Wine Festival 2008 and 2009
- Invited and participated at the Houston, TX Wine & Food Festival at the Woodlands 2009
- Stage with “super star” chefs Ming Tsi, Jean Joho, Michel Richard, Cat Cora, Rick Tramonto, Michael Simon
- Voted top 20 in their 20’s entrepreneurship program Ingram’s Magazine
- Chef for jazz musicians, political leaders and top executives at Bayer, Sprint, Cerner and Sporting KC
Author and Content Creator
- Appears on local television stations monthly with original recipes.
- Appears as a guest author for KC Chowtown, and the food section for the Kansas City Star.
Chef Debbie Gold from Tied House in Chicago
For the past twenty years, Debbie Gold has remained one of Kansas City’s most innovative Chefs. Her accolades include a 1999 James Beard Award win, four JBA nominations, and a returning role as a Top Chef Masters competitor.
While in high school, the Chicago native found inspiration in the pages of Bon Appetit. Before long, Debbie had taken the first steps toward her now celebrated culinary career. After receiving a graduate degree in Restaurant Management from the University of Illinois, she spent two years studying in France at Ecole Hoteliere Tain l’Hermitage, while cooking at Michelin starred restaurants. Upon returning to the United States, Debbie continued her training with the legendary Charlie Trotter, holding down every position from the hotline to pastry. She went on to become the pastry chef at Everest, before accepting the role of Executive Chef at Mirador.
After leaving Chicago for another two years in France, Debbie turned her sights to Kansas City to begin her twenty year run. She was named Executive Chef for The American and garnered national accolades and recognition in her role. After seven years, she seized the opportunity to open her own spot, 40 Sardines. With Chef Debbie at the helm, the restaurant earned a coveted nomination for “Best New Restaurant” from the James Beard Foundation. After operating 40 Sardines for seven years, Debbie returned to her Kansas City roots and once again joined the team at The American.
But, a seasoned chef keeps an eye on what’s next. In 2017, with Kansas City in her heart, Debbie accepted the call back to her hometown of Chicago. As Executive Chef of Schubas Tavern/Lincoln Hall’s newest endeavor, Tied House, she brings a refreshed determination and wealth of experience to the historic corner of the city. Two months after opening, Tied House was given three stars by Phil Vettel, excalming “Chef Debbie Gold shines in return to Chicago’s dining scene.” With her hometown hailed as “2017’s Best Restaurant City of the Year” by Bon Appetit, Debbie has found herself back in the heart of it all, still inspired by the glossy pages that began her culinary adventure.
Featured Chef – STRETCH
Artist, Entrepreneur, Restauranteur, TV Personality, Grammy Nominee & the visionary creator of Grinders, has appeared on dozens of TV programs like Diners, Drive-ins & Dives, Extreme Makeover Home Edition, Bar Rescue, Pitmasters & many more. He has traveled the world as both a sculptor & as a “Messlord” – a group of celebrity chefs feeding troops with Navy Entertainment MWR. STRETCH graduated the KC Art Institute & Virginia Commonwealth University, where he earned his Masters of Fine Arts degree. STRETCH can often be found creating new public art, chasing after his adorable twins, growing the Grinders brand, & slow smoking some award winning BBQ on the national KCBS circuit.
Chef John Smith From EJ’s Urban Eatery
After almost 20 years of pursuing his dream in the kitchen, Chef John C. Smith opened his own restaurant, EJ’s Urban Eatery, in august of 2017 in Kansas City’s Historic West Bottoms. The restaurant is a modern version of the traditional Southern comfort food concept known as a Meat and Three.
As a Chicago native, I was exposed to one of America’s great food cities and from an early age. Combine this with summers spent with my grandmothers in Mississippi, and it’s easy to see how I developed a love of all things food.
I chose to pursue his love of food professionally, enrolling at the Cooking & Hospitality Institute of Chicago in 1998. During that time I worked at Chicago’s celebrated Park Avenue Café, under award winning Chef David Burke during the evenings, while attending classes in the day.
Later, wanting greater exposure to new foods and cooking techniques, I traveled to Paris, France. There I worked in several restaurants including the Michelin Three Star Restaurant Taillevent.
I returned to the states to work for Food & Wine Magazine’s –“Best New Chef” Ted Cizma, at Grace Restaurant and the famed Pump Room, in Chicago, under Chef Michael Gaspard.
I then took those skills to New York City for the opportunity to work under award winning Chef, Tom Colicchio, at Craft Restaurant. I fell in love with Craft because it was technique based, focusing on how to prepare and present an item perfectly, every time. I continue to teach my cooks that “it won’t matter if you have the finest ingredients if you don’t have the right technique.”
I later took my skills to the Metropolitan Museum of Art, as Sous Chef. There I helped supervise all six restaurants within the museum.
In 2005, I relocated to Des Moines, IA and worked at the award winning Splash Seafood Restaurant. I later joined 810 Chop House, as Executive Sous Chef, which led to me opening the 801 Chophouse in downtown Kansas City, MO in 2008.
In September 2012, I opened The Jacobson as Executive Chef. Generating a buzz throughout the growing Crossroads district with my southern influenced, regional American cuisine.
In September 2013, I returned to the 801 Restaurant family as the Executive Chef of Pig and Finch Gastropub in Leawood, KS. Here I continued to use my talent of blending the influences of my childhood and mentors to create exceptional cuisine in a pub-like atmosphere.
With his first chef- owned venture, Smith takes the lead on a national restaurant concept that brings Southern comfort food to the Midwest in the form of a modern styled Meat and Three. EJ’s Urban Eatery is the first of its kind showcasing Smith’s talents and giving customers the choice of several weekly seasonal features of a protein and three sides. The new restaurant, at 1414 West 9th Street, Kansas City, MO 64101, takes its place in a remodeled 100-year-old brick building in the old stockyard and warehouse district of Kansas City West Bottoms – a section of KC experiencing immense growth and development.
Chef Jeremy Lane from Homesteader Café
Demonstration: Cuban Pulled Pork
Jeremy Lane has made a career in the restaurant industry for 25 years, his titles have included Chef, Corporate Trainer and General Manager and Owner. The Homesteader Cafe is a joint operation with Jeremy and his wife Megan Kendall and will be open 3 years on October 1st. Don’t get fooled by the word Cafe it has a full bar with a great selection of local liquors, beer and wine. Join them for a great Brunch, Happy Hour or Dinner.
10 fun facts/talking points
1. We just added outdoor seating
2. From the start we have been a restaurant that believes in the environment. We have always recycled most everything, compost what we can, and as of this past Earth Day we gave up plastic straws.
3. We believe in using local farms as much as we can. Using local organic helps not only the environment, but the local economy.
4. Jeremy and Megan had a pirate wedding, and now have a pirate cocktail on the menu, with 3 types of rum, grapefruit and lime juice, and honey. It’s called the Dread Pirate Roberts. Xtra point if you know where the name comes from.
5. The Chicken and Waffles is the most recent addition to our southern flare on food. The sriracha aioli with the syrup makes a
great sweet and spicy dish.
6. We do Happy Hour Tuesday – Friday 4-6pm. Great specials on drinks and food.
7. Jeremy and Megan came up with the name The Homesteader Cafe as they have a large yard and before opening the restaurant gardened the whole yard. The grape vines and peach tree still produce fruit.
8. The Homesteader cafe has a great view of the west. We see planes flying in and out of The Downtown Airport, and at Sunset
it is beautiful.
9. We have free parking on weekends and evenings to the lot west of us.
10.We are one block off the streetcar North Loop stop to the East.
Radio Personality TJ McEntire from Q104
“IF IT WERE NOT FOR MY LOVE OF RADIO, I WOULD HAVE BEEN A PROFESSIONAL CHEF”
TJ has been on air at Q104 for 23 plus years…as afternoon drive personality she is 100% real…what you hear is what you get! Fun upbeat show with great music. She has a passion for two things country music and cooking!
TJ started cooking with her grandma at age 12…years later and many calls to her momma, a great cook, she started adapting their home recipes into hers. Many experiments later, her love of creating has taken her to a culinary place. TJ cooks for anyone who likes to eat, and will create anything you want to eat! From classic comfort food learned from mom and Grandma Baird…to italian, seafood, mexican and anything her crazy brain comes up with.
TJ is a home cook with no formal training except for watching reading and absorbing inspiration from other chefs and her own palate! Trial and error baby! This gal has not bought a pre-packaged sauce for years…and particularly loves looking in her cabinets and freezer for inspiration. She will try any combination once…and has a bad habit of not writing anything down or measuring. If it tastes and smells good…it will be good! Lately she has been eating healthy and has been recreating fattening dishes into healthier versions! For examples check out her Instagram page. Btw way anyone can come to Sunday dinner!
FACEBOOK: TJ MCENTIRE OR Q104KC!
KC TASTE TALK WITH TJ PODCASTS Q104KC.COM AND FACEBOOK/Q104KC