Cocktail Reception

25-station grand tasting reception and dinner menus.

Grand Tasting Stations

Chef René Bollier

André’s Confiserie Suisse — Kansas City, MO

Cheese Pie, savory egg custard with Swiss cheeses

Quiche Lorraine, savory egg custard with Swiss cheeses, caramelized onions and crispy bacon

Sponsored by

Chef Penny Mufuka

Bamboo Penny’s — Leawood, KS

Shrimp in a Blanket, fresh sweet gulf shrimp with Thai seasoned ground chicken, toasted rice, charred scallions, and pickled plum

Sponsored by

Chef Addison Jones

Booth Creek Wagyu — Manhattan, KS

Wagyu Picanha Roast, seasoned with barbecue rub and Booth Creek Wagyu steak seasoning

Sponsored by

Chef Vaughn Good

JAMES BEARD FOUNDATION SEMIFINALIST

EXECUTIVE CHEF AT FOX AND PEARL

Buttonwood Farm — California, MO and St. Louis, MO

Chicken Rillettes with chicken liver mouse, crispy chicken skin, blackberry gastrique, pickled elderberry and crostini

A Scavuzzo’s Signature Offering

Sponsored by

Farmer Direct Foods — New Cambria, KS

McLain’s Bakery Chocolate Cup Cookies

A Scavuzzo’s Signature Offering

Sponsored by

Chef Swetha Newcomb

Of Course. Kitchen & Company — Overland Park, KS

Duck Confit Pani Puri with biryani spice, chickpea, potato, fermented bean, peanut chutney and cilantro.

Sponsored by

Chef Eric Simpson

Performance Food Service

Caprese Bruschetta on toasted Pagnotta with burrata, cherry heirloom tomatoes, extra virgin olive oil, balsamic glaze and basil

Sponsored by

Chef Sean Kirby

Phillips Premium Pork

Smoked Duroc Pork Shoulder with wild plum, Green Dirt Farms bossa cheese polenta, preserved chanterelles and toasted pistachios

A Scavuzzo’s Signature Offering

Sponsored by

Chef Matt Barnes

Pierpont’s at Union Station — Kansas City, MO

Parmesan Braised Rabbit with basil cavatelli, local mushrooms and braising jus

Sponsored by

Chef Linda Duerr

JAMES BEARD FOUNDATION SEMIFINALIST

The Restaurant at 1900 — Mission Woods, KS

Spicy King Trumpet Mushroom and Scallop Salad with flash fried sesame ginger dressing and sweet melon

Sponsored by

Chef Jeff Workman

JAMES BEARD FOUNDATION SEMIFINALIST

Green Dirt on Oak — Kansas City, MO

DIRT LOVER, Green Dirt’s Dirt Lover Cheese with brown butter honey, sour apricot and sunflower seed on sourdough cracker

Sponsored by

Chef Nicholas Goellner

JAMES BEARD FOUNDATION SEMIFINALIST

Anjin and The Antler Room — Kansas City, MO

Hiramasa Crudo with sudachi and macadamia

Sponsored by

Chef Junior Laijo

Nine Zero One and The Fontaine Hotel — Kansas City, MO

Yakitori Chicken Salad with seaweed, napa cabbage, chili oil, rice crackers and ginger soy glaze

Sponsored by

Special Thanks to Hallbrook Country Club