Nominated!

Hip, Hip Hooray!

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We wanted to give a big, fat CONGRATULATIONS to Chef Michael Foust from The Farmhouse for being a finalist in the Chefs Collaborative 2011 Sustainability Awards. Chefs Collaborative is "the leading nonprofit network of chefs that’s changing the sustainable food landscape using the power of connections, education and responsible buying decisions." You can read more about what they do and their mission here.

There are three awards categories in this annual food summit: Sustainer, Pathfinder, Foodshed Champion. Michael has been nominated for the Sustainer award which "recognizes a chef who has been both a great mentor and is a model to the culinary community through his/her purchases of seasonal, sustainable ingredients and the transformation of these ingredients into delicious food." Twenty-one esteemed judges including chefs Rick Bayless and Michael Leviton and journalist Jane Black will be choosing this year's winners.

Michael says he doesn't know how he was nominated, but is honored to be recognized by his peers. Unfortunately, he will be out of the country during the 3rd Annual Chefs Collaborative National Summit (in New Orleans). Michael will be in Laos getting married (again) and honeymooning with his beautiful bride, Vira, instead. We wish you the best of luck and hope you have a great trip!

You can read Michael's original post on The Employee Lounge here.

day off, drink on

A Day in the Life

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A few weeks ago, The Employee Lounge followed Tannin Wine Bar's bartender/bar manager, Ryan R., on his day off. Just to see what his day was like and just to see if service industry people really live the good life like they always brag about. Conclusion: It ain't so bad. The following is a timeline of our day.

 ---1:00--- 

We meet Ryan at Tannin. He has a bit of work to do so we catch up on some blog stuff and order lunch. After checking inventory, he joins us at the bar for a sandwich, fries and a glass of rosé. Massandra wine rep Andy H. stops in on business, we convince him to stop working and have a drink with us. Believe it or not, that was not hard to do.

 ---2:30--- 

Next stop: The Rieger for a Joseph Drouhin industry tasting and pre-sell. We skip the beautiful spread and focus on the 20-or-so Joseph Drouhin offerings. A lot of familiar faces are spotted: Brenda and Michael from The Farmhouse, Jim from Gomer's, Matt from Accurso's, Kyle from The Capital Grille, photographer Paul Ingold and of course, all the friendly faces of The Rieger staff. 

 ---3:30--- 

Work stuff is officially done. So it's off to Harry's Bar & Tables to meet friends Zach and Mary Ann for some bubbly. We sit inside with bartender Jamie while she preps lemons and limes for that night's shift. Ryan shows us the secret spot for notes, we giggle over the funny messages, a random coupon and one photo of a very-naked behind. The sun is shining and it's not too hot so we move out to the patio. Mary Ann arrives with ice cream cones from Murray's and everyone is double-fisting frozen treats and cocktails. We spot another wine rep. This time it's Craig from Pinnacle. "Hey, stop and have a drink with us." Done and done. Again, no arm twisting is required. Guinness is flowing and we squeeze in a couple of quick interviews for the blog.

 ---5:40--- 

Our final stop is The Foundry. We sneak in moments before happy hour is over and order apps and beer. We're sitting at a picnic table outside and a fat, adorable American Bulldog is tied up to the table next to us. Craig has continued on with us even though his wife is texting him to get. home. now. Tina's husband Chris joins us from Corporate America for a beer. Maryann orders a rootbeer float that looks divine, but we stick to our malt bevvies. Another wine rep comes strolling up. This time, it's my husband, George from Major Brands. We invite him up too, but he only stops to say hi. He is green with jealousy and a little pissy because he has to continue working. But hey, we were working, too! Following Ryan around town drinking is not an easy job. Okay, we're lying. It was easy AND it was loads of fun.

 ---6:45--- 

Zach, Maryann and Ryan take off. They are meeting more friends back at The Rieger for dinner. Two guys and four ladies....Ryan's odds are pretty good. He invites us along, but we decline. We call it a night while Ryan parties on. What a life indeed.

Note: You will see Ryan again soon in his own official post, complete with interview.

jesse m.

Jesse M. | Server

The Farmhouse

Years of Industry Service: 11

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As an artist, Jesse has found serving a reliable source of steady income, "The service industry has always been a good friend to the arts," she said. Jesse is currently in school for a degree in graphic design and a relative newbie to The Farmhouse, where she only started at  a few weeks ago. "There is a lot of positive energy with good food and good people here. It's nice to be around people who are fun and excited about what they do."

  Make KC Better » Stronger ties between local businesses

 and community as well as support for the arts.  

michael f.

Michael F. | Chef/Owner

The Farmhouse

Years of Industry Service: 23

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Cooking was a means to an end for Chef Michael. "I couldn't support myself snowboarding," he said. So he became a dishwasher at a restaurant in Aspen. Then one day the grill cook didn't show up and he became the grill cook. He's been cooking ever since. Michael has opened many restaurants before, but with The Farmhouse, it's all on him. If the restaurant doesn't make money, he doesn't make money. He didn't know enough to be scared when he opened his own restaurant saying, "I love it, but would I do it again the same way? Never in a million years." Recently married to the lovely Vira, Michael says after their courthouse marriage, "I took her home and went back to work." Oh, the life of a restaurateur. Their official wedding, which Michael calls their real wedding, will be in Laos later this year. For now, they're just newlyweds who are so sweet with each other, you can't help but feel the love between them.

  Make KC Better » For the government to listen to what the public wants.  

tony t.

Tony T. | Server

The Farmhouse

Years of Industry Service: 14

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Smoking a cigarette and exuding a scruffy, charismatic sex appeal, Tony told us he escapes to bars and restaurants, "anywhere that serves Johnny Walker Black." The farm-to-table concept at The Farmhouse is a first for him, one that you could tell he appreciates and enjoys as he talked about our local farms. In the summer months, he likes to go to the lake and camp. When  it's colder, he just likes to hang out and stay at home. We were basking in Tony's laid back coolness. And how sweet he seemed. Then his girlfriend who also works in the service industry (Hamburger Mary's) drove up, looking all sexy herself in a little black dress and flowy wrap. Interview over. 

  Make KC Better » A good downtown dance club.  

brenda n.

Brenda N. | Manager/Bartender

The Farmhouse

Years of Industry Service: 15ish

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Brenda is one animated, vivacious personality. With her hands dancing, she talked about her double life in the service industry and as a massage therapist. They're different, but they both deal with people. So scheduling time off from both jobs at the same time is essential to keeping her sanity. As a downtown dweller, parking is the biggest obstacle for Brenda. She has to get up early every morning to move her car, like most urban dwellers in big cities. Aside from that, Brenda said, "I like everything else about this city. We've got great food and great art, great underground art, performance pieces. There are a lot of things people are missing out on, but I guess if everyone knew about it, it might not be so great anymore," she finished laughing.

  Make KC Better » Better parking for people who live downtown.