July Employee of the Month

Place your votes! These are the top four most viewed posts for the month of July.*

The poll is to your right and will be open for one week. The winner will be receiving
$100 to four of our favorite Kansas City/Lawrence restaurants.

We have a great mix of employees this month, two general managers, a chef and a server.

Beau has had the most page views of ALL time since he's been posted, so the rest of

our employees this month are going to have to work hard to win! Voting starts now!

Sloane » Story

Beau » Manifesto

David » The Majestic Restaurant

Koji » Nara

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*June 29th - July 29th

 Thank you to the following restaurants for donating gift certificates! 

715 // Thanks Matt & Michael!

Starker's // Thanks John!

BRGR // Thanks Andrew

Julian // Thanks Celina!

Friday Outtakes

Jessie A. // The Concrete Catwalk

Dominique P. // Story

Diego // Nara

We're mostly caught up on outtakes for a while guys.

So enjoy these and we'll be back in a few months with this feature!

mike b.

Michael B. | Chef/Owner

715

Years of Industry Service: 15

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Michael became a chef by mistake. Not his mistake, however. He was interning at a restaurant and was supposed to work with the general manager, but they thought he was from the culinary school. So they put him on the grill and told him to "do what this guy is doing. I got my ass kicked but it was fun," he said. Michael "only" started cooking ten years ago, before that he was a server.

Michael is from southern Oklahoma, has lived in Tulsa and went to Italy for culinary school, but primarily, he was there to work. "I don't believe that culinary school makes you a great chef," he says. "You have to have a good work ethic and keep learning and teaching yourself." 

Michael has two kids, a 5-year-old and an 11-month-old who take up much of his free time. Otherwise, " I have a garden. I love to fish. I like to read," he says. "I try to relax as much as I can."

  Make Lawrence Better » Find local product and for people to be interested in local cuisine. I want it to go faster but I'm excited about where that's going. 

the finalists!

2011 Greater Kansas City Bartending Competition - Teaser from Kansas City Bartenders' Alliance on Vimeo.

video by Brandon Cummins

 GREATER KANSAS CITY BARTENDING COMPETITION 

For more information about the competition, including press, videos

and photographs, or how to buy tickets to the event, please visit www.gkcbc.com.

Restaurant sponsors an event volunteers still needed. A big congratulations

to all the talented finalists below. We can't wait to try your drinks!

 WIN TWO FREE TICKETS!!! 

We're giving away to free tickets to the event. All you have to do is 

like the GKCBC facebook page AND leave a comment here on the blog.

Tell us who's your favorite Kansas City bartender and what's your favorite drink. 

 ***THE 2011 FINALISTS*** 

Tony Beyer

Benton’s Prime Steak House // Kansas City, MO

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Valdez Campos

Manifesto/The Rieger // Kansas City, MO

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Chad George

Demun Oyster Bar // St. Louis, MO

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Matthew Herman

Trezo Vino // Leawood, KS

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Jason Kimbrell

Tannin Wine Bar // Kansas City, MO

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Shannon Ponche

Taste // St. Louis, MO

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Justin Richardson

The American Restaurant // Kansas City, MO

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Berto Santoro

Extra Virgin // Kansas City, MO

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Matt Seiter

Sanctuaria // St. Louis, MO

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Travis Stewart

Chaz on The Plaza // Kansas City, MO

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Jennifer Tosatto

Manifesto/The Rieger // Kansas City, MO

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Paige Unger

M&S Grill // Kansas City, MO

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Jon Yeager

Watanabe Asian Cuisine // Nashville, TN

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The Employee Lounge is an official sponsor of the

5th Annual Greater Kansas City Bartending Competition.

dustin h.

Dustin H. | Bartender

Jalapenos

Years of Industry Service: 15

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Dustin is Mexican, Italian, German and Irish, and quarter of each. He went to school for civil engineering, but realized he didn't want to sit behind a desk. "I was more a of a people person than I realized at the time," he said. Fifteen years after he started bussing tables at the Jalapenos in Stanley, Kansas, he is still in the service industry, but now he's behind the bar. With a one year-old-son and a wife who stays at home to take care of their family (she was formerly a 2nd grade teacher), Dustin says of his job, "I'm here all the time time it feels like."

When Dustin and his wife got married in Lake Tahoe three years ago, they went on one of the best vacations. He said Tahoe was beautiful, with mountains and a body of water that felt like an ocean. And the weather was perfect. They rented a house for a week during their wedding and then traveled north to explore the Pacific Northwest for their honeymoon, all the way up to Seattle.

If Dustin wasn't a bartender, he thinks he would like to be a radio dj. "I've got a buddy who works in radio," he says. "and when I listen to him, I think I would love to do that."

  Make KC Better » Kansas City has a small man mentality. I think we need to own it more. There's more to do in the city than people know. 

the office

FOR THE LOVE OF KANSAS CITY

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Where are we?

This abandoned office is on what street? Spiffed up, this would be

a great location for the current season of Mad Men, don't you think?

Leave your answer in the comments section below or

send us a message via facebook or twitter @ELoungeKC.

photos by Linh Trieu

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This is embarrassing, but true. These pictures are of two different buildings.

They're both on Southwest Boulevard but on separate streets. So how big of a goof is that?

Pretty huge. No matter, Erica still figured it out, which is pretty amazing.

Erica, we'd love to send you a little something for playing, just email us your address!

ken b.

Ken B. | Chef/Owner

Pachamamas

Years of Industry Service:  4  since high school (I think we forgot to ask exactly, oops)

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Even though Ken never had any thoughts about what he was going to do when he was younger, saying "I kind of crashed into it," being a chef that is, he must have had an inkling of what his future held. Besides skateboarding, sports and getting into general teenager trouble, Ken, clad in karate gear because "it kind of looked right," ran his own catering company in high school. 

Born in St. Louis, Ken has traveled all over learning his craft, San Francisco, New Orleans, Australia, New Zealand. He had no plans of returning to Lawrence, where he had attended The University of Kansas as a Political Science and History major, but as we all know, you never know where life is going to take you. Now he's a dad to a 3-1/2-year old and has been the chef/owner of Lawrence restaurant, Pachamamas for almost a decade.

He admires the collaboration and tight knit community of KC chefs, something Lawrence chefs don't have yet. Ken thinks it's because there are fewer restaurants in the same style genre and their peer groups are smaller. But even as he wishes for all that, he admits that he doesn't have a lot of time.

Lawrence is a part of Kansas City, a fact, Ken says, he can't deny anymore. "I used to pull 40-45% of my business from Kansas City (now it's closer to 30-35%)," he said. "If it wasn't for Kansas City, I wouldn't be here."

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For Sale: Pachamama's second location on Clinton Parkway (2161 Quail Creek Drive).

It's actually where the original Pachamama's was located. For about a year, it was their banquet space, 

but one that Ken said was logistically impossible to operate. If you're interested in living in beautiful Lawrence and opening your own restaurant, which he described as almost ski lodge-esque with high vaulted ceilings,

don't be shy, give him a ring.

  Make Lawrence Better » Local food is definitely on the rise, 

 keep dollars closer. 

Eating on Mass

715

Lawrence, Kansas

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Tina and I finally got a chance to head to Lawrence last Friday. Neither of us had lunch before we arrived in the late afternoon, and we were starving. Even though it was hot outside, the weather was cooler than it has been lately so we sat on the patio. There was a nice breeze and we had the perfect seats for people watching. Partner and General Manager, Matt Hyde, sent out some cured meats and cheeses while Chef/Owner Michael Beard wanted us to try his fried chicken livers (fantastic livers, unfortunately we didn't get a picture of those). Tina was too scared to try them, but shhhhh, don't tell her I told you guys.

--- {1} ---

Basil Rickey, $7

Cucumber-infused gin, fresh basil, lime, sugar, served in a mason jar.

--- {2} ---

Cheese, 3 for $11.50

From left to right: Car Valley Cheese "Virgin-Pine Native Sheep",

Sweet Grass Dairy "Green Hill", Meadowcreek Dairy "Grayson"

--- {3+4} ---

American Artisanal Ham, $3 for $13.00

La Quercia Prosciutto Rossa, La Quercia Green Label Organic Prosciutto,

S. Wallace Edwards & Sons "Surryano" Dry-Cured Smoked Ham.

I loved cured meats, and this was probably my favorite.

--- {5} ---

Cup of Cauliflower Soup

They have a weekday lunch special where you can choose a sandwich,

pasta or panini for $7.15. It comes with your choice of soup or salad.

This soup was ordered with the Sausage Pizza.

--- {6} ---

Ham & Cheese Sandwich, $6

House-cured duroc ham with stracchino cheese.

--- {7} ---

Heirloom Tomato BLT with pickled Vegetables.

This was on special, can't remember the price, but I love, love, love tomatoes,

especially heirloom tomatoes in the summertime.

--- {8} ---

Sausage Pizza, $7.15

Housemade sausage with stracchino cheese.

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*Full disclosure: 715 bought us appetizers. They knew we were coming up and they were super, super nice.

It was A TON of food though, especially after we ordered our own lunches as well. Lots of boxes and leftovers!

lindsay w.

Lindsay W. | Bartender

Esquina

Years of Industry Service: 2

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Lindsay, a natural ginger, doesn't remember when her hair wasn't big. "It's always big," she says, except if it's recently been washed. A former Kansas Citian, Lindsay attended and graduated from The University of Kansas and has lived in Lawrence for the last eight years. She says, "I love living here, it's a fun, little town."

When Lindsay turned 21, her friend told her she needed to be a bartender. Without any experience, it was tough getting behind the bar in Lawrence, so she headed to Topeka to get her foot in the door. She took a break from bartending after she had her baby, but now she's back, drawing in customers into corner bar Esquina with her big, colorful hair, equally colorful tattoos and beautiful smile.

In addition to bartending, Lindsay has a day job at Arizona Trading Company, a vintage and clothing consignment shop that started in Lawrence and for several years now, has had a second location in Westport. For the last year, Lindsay has also been part of burlesque group, Foxy by Proxy. A self-taught dancer, she says, "I've always loved dancing and being silly." For Lindsay, it's fun being on stage and being in character. "It's kind of like bartending, putting on a show." Her best job, however, is being a  mom. "That's my favorite out of all of them," she says, "it's not a job, it's the funnest thing ever."

Lindsay also enjoys crafting, making her own costumes, jewelry and hair pieces. Her tattoos are by local artist Carlos Ransom and by Andrew Milko who owns Liquid Courage in Omaha, Nebraska. 

  Make Lawrence Better » I wish there was more fun stuff to do 

 than go to bars, like roller skating or mini golf. 

max w.

Max W. | Chef/Owner

Port Fonda

Years of Industry Service: 4

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Max did not get into the restaurant business for the health insurance, which he doesn't have, and probably not for the money. With a new restaurant venture and two young children, we're guessing buckets of gold aren't sitting around at his house either. Max says he got into this business for the fast-paced work environment and the feeling of accomplishment. Considering he’s only 25-years-old and part owner of the most-talked about restaurant concept in Kansas City right now, that's quite an accomplishment.

He was first introduced into the restaurant world as delivery boy for McGonigle's Market. During his two years there, Max learned a lot about customer interaction and to always have a pen on hand. From there, he landed at Room 39 and then to The River Club before jumping head first into Port Fonda. Max says with plenty of down time at The River Club, the chefs had time to experiment and perfect recipes. "It was fun and there wasn't a lot of pressure. We made maybe the best fried chicken in the world," he says. "It was a fried chicken think tank."

Even though Max is half of the very popular Port Fonda, he is not the face or star of the business. Partner and head chef Patrick Ryan fills that role and Max is okay with that. "I'm not that way. I've only been cooking for three years as opposed to twenty. It wouldn't be as easy if I wasn't here, but it wasn't my idea," he says. That ability to take a step back and be the wingman to a more looming figure is why their partnership works. "Everyone has to start somewhere. I haven't done anything yet. This is my first adventure." For Max, the benefit comes from the experience and people he'll be meeting along the way. 

Max is a huge football guy and his favorite team is our hometown Kansas City Chiefs. "I was really freaking out when (Chiefs quarterback) Matt Cassel came to Port Fonda recently. But I tried to play it cool and waited until he left to lose it. Because if there’s one thing I do know about celebrities, they like when you play it cool. I also stood in line behind (Chiefs linebacker) Derrick Johnson once and played it very cool then, too."

Annie, Max's wife, is an early-childhood educator, which bodes well for their six-year-old son and 18-month-old daughter. "My daughter is super, super smart. They are both great kids," he says. "No, REALLY great kids. They have forced me to make responsible decisions and start a business." Max devotes his spare time to his family. "They make so many sacrifices for me to get to do Port Fonda so I always try to let them know how much I appreciate them. My parents are really helpful with the trailer, sometimes you just need more hands."

For the future, Max has bigger aspirations. "Way down the line, I think I would make a great mayor,"

he says. "I've got a lot of great ideas."

  Make KC Better » We're too spread out. 

 I wish there was more of that neighborhood feel back. 

Link Love for the Weekend

This video makes me want to take a trip to the ocean and go camping.
via Black Eiffel

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Love this tequila especially the Day of the Dead art on its labels.
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Work is to live without dying. Don't ever forget that.
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Big, big fan of Max Wanger's photography. When I saw this post,
on DesignLoveFest, I recognized his work instantly.
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Want to start your own food blog? A great read on getting started
and making it look good too. Not just for food bloggers!
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Now this is a camper I could buy into. Buy the print here.
via design*sponge
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Hey McDonald's, there's protecting your brand and there's being an asshole.
Here's one restaurant's story about losing their name, Little Mac,
or face litigation from the burger bully. Irish and Scots beware!
McD's doesn't take kindly to anyone using Mac or Mc in their name.
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I tasted fresh figs for the first time a couple of years ago and fell in love.
Try this recipe for grilled soft cheese, thyme honey and fresh figs.
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If you weren't part of Tale of the Cocktail in New Orleans this year,
you can still follow along through the Tales Blog.
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Summer's half over, did you have a long list of things you wanted to do,
places you wanted to go, things you wanted to see?
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Some really lovely, thoughtful writing by Pensive Girl Jessi on her blog.

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