On Monday, May 6th, 2013 at Lincoln Center in New York City; Deemed “the Oscars of the food world,” by Time magazine Chef Colby Garrelts was awarded the country’s most coveted honor for chefs; food and beverage professionals; broadcast media, journalists, and authors working on food; and restaurant architects and designers. For more information about the 2013 James Beard Awards go to www.jamesbeard.org
This season the team at rye has started growing a garden for the restaurant just beyond our front doors.
Look for many of these items cut fresh and prepared on our menus
– The herbs are: parsley, salad burnet, sorrel, basil, chives, dill, thyme, sage, and oregano.
The vegetable boxes are:
- kale: dinosaur, red russian, and ripbor
- head lettuce: romaine, buttercrunch, and mottistone
- beets: merlin, chioggia, red ace, blankoma, and bulls blood
- rainbow swiss chard
- turnips, carrots, radishes: rainbow and laguna carrots, easter egg, d'avignon, and black spanish radishes, and purple top white globe turnips
- leaf lettuce: tango oakleaf, red saladbowl oakleaf, firecraker, black seeded simpson, parris island romaine, sylvetta, and arugula
- peppers: carmen sweet peppers, anchos, fresnos, cayennes, and habeneros
Chef Colby Garrelts, who has been nominated several times for Best Chef Midwest by the James Beard Foundation and was named by Food & Wine Magazine as one of the Top 10 Best New Chefs in 2005, obtained his culinary education in kitchens across the country. A native of Kansas City, Garrelts cooked at two prestigious private clubs, the famed American Restaurant, and the legendary Stollen Grill while attending culinary school. Garrelts developed a taste for big city cuisine, small business acumen and the aspiration to see what culinary experiences he could acquire in larger cities. With all of this on his mind, Garrelts moved to Chicago in 1999, where he became the senior sous chef at the five-star, five-diamond restaurant TRU, under nationally acclaimed chefs Rick Tramanto and Gale Gand. At TRU, Garrelts honed his technical skills, developed his culinary style and met his future wife/partner Megan Schultz.
Still anxious to get additional experience, Garrelts moved with Schultz to Las Vegas where he assisted Chef Jean Joho in managing his Eiffel Tower property in the Paris Hotel and later joined Schultz at Charlie Palmer’s Aureole in the Mandalay Bay Hotel. On a mission to hone their skills in a smaller kitchen, Garrelts and Schultz moved to Los Angeles where Chef Colby Garrelts secured the chef de cuisine position at Röckenwagner Restaurant in Santa Monica, California. After 2 years in Los Angeles Garrelts was eager to open his own restaurant where he could take the skills and experiences accumulated from the talented chefs he had worked for and blend them into his own distinctive cuisine.
Colby and Megan Garrelts, now married, moved to Kansas City, Missouri in 2003. The couple located a building in the heart of Westport, Kansas City’s entertainment district, and opened bluestem on March 15th 2004. In 2006 they expanded bluestem and opened a lounge next door to the dining room. The restaurant showcases Chef Colby Garrelts’ Progressive American cuisine and Pastry Chef Megan Garrelts’ new varieties of American desserts. A highlight of dining at bluestem is savoring the five or 10-course tasting menus and the decadent dessert tasting menu. The restaurant has received rave reviews including; 2007 Santé Magazine Restaurant of the Year, a 4-star rating from Kansas City Magazine, and Wine Spectator’s prestigious Award of Excellence. Insisting on “his way,” chef Colby Garrelts has successfully shown that this can result in an exceptional restaurant and award-winning cuisine! The Garrelts’ are very excited about their first cookbook, bluestem the cookbook, which was released in November 2011 and showcases the cuisine featured at the restaurant in addition to local farmers and stories related to each recipe.
Rye is the Garrelts' second restaurant showcasing the food and culture of the Midwest and local flavors of the Missouri-Kansas region.