201003-ip-colby-garrelts.jpg
201003-ip-colby-garrelts.jpg

Colby Garrelts

Why Because he's almost single-handedly energizing the dining scene in Kansas City, bringing urbane food to the land of barbecue and creating excellent, extremely personal American dishes. Born Harrisonville, MO; 1974. Experience The American Restaurant in Kansas City, MO; Tru in Chicago; Röckenwagner in Santa Monica, CA. Career turning point Dropping out of culinary school. "I went to cooking school at a community college, but I wasn't doing well. Then I got a job at a place called the Stolen Grill and I just dived right in. Thank goodness I dropped out of school." Most humbling moment His first night at Tru. "I'd never seen the attitude, the discipline before. I walked in from a kitchen with four guys to one with 20 pros. When people had a five-second break, they swept the floor. It didn't take me long to pick up a broom. But when you're sweeping, the cooks yell at you not to brush their feet." Biggest motivator His wife, Megan, the pastry chef at Bluestem. "When I get complacent, she'll start ripping up the storeroom." His dream restaurant "I want to have a place where everything is perfect—the service, the kitchen, the menu. I'd like to do the kind of fine dining that you see in big cities." Won Best New Chef at: Bluestem; Kansas City, MO
Pork-and-Brisket Chili
Rating: Unrated
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Kansas City, Missouri, chef Colby Garrelts makes a giant pot of chili for his family’s Sunday supper, often using venison that he has hunted himself. Here, he uses a mix of pork shoulder and brisket for a super-decadent and satisfying bowl of chili. Slideshow: More Chili Recipes 
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Scallion-Corn Muffins
Rating: Unrated
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Kansas City, Missouri, chefs Colby and Megan Garrelts say that if you can measure and stir, then you can make a mean cornbread. These deliciously moist muffins get fantastic flavor from corn kernels and scallions. Slideshow: More Muffin Recipes 
Flank Steak with Chimichurri
Rating: Unrated
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Flank steak lends itself to an assertive sauce because it has such a strong and rich flavor,” says Colby Garrelts, chef at Bluestem in Kansas City, Missouri. For this chimichurri that he makes at home with his wife (and Bluestem pastry chef), Megan, Colby swaps out the usual red wine vinegar with sherry vinegar and makes the garlicky herb sauce extra-piquant with capers. Slideshow:  More Steak RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners
When making their otherwise classic French seafood stew, chefs Colby and Megan Garrelts of Bluestem in Kansas City, Missouri, add orange juice for an unconventional hit of brightness. “Megan and I also preserve a ton of tomatoes during the summer,” Colby says, “and they’re wonderful in this stew.” Slideshow:  Quick Fish RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners
This quick and easy shrimp is flavored with plenty of Worcestershire, making it hearty and bold. Slideshow:  More Shrimp Recipes 
Bacon-Wrapped Cherry Peppers
Rating: Unrated
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These genius hors d'oeuvres from Colby Garrelts (an F&W Best New Chef 2005) call for just three ingredients. The recipe can be made ahead of time, so it's great for parties. Slideshow: More Make-Ahead Hors d'Oeuvres