Bluestem is a stunning seasonal cookbook from James Beard-nominated chef Colby Garrelts and his wife, Megan Garrets, owners of Kansas City’s highly acclaimed Bluestem Restaurant.
A repeated nominee for the James Beard Award for Best Chef Midwest, chef Colby Garrelts and highly respected pastry chef Megan Garrelts offer their culinary techniques inside Bluestem. The cookbook. From Warm eggplant salad and potato-crusted halibut with herb cream to delectable desserts such as Honey custard and peanut butter beignets with concord grape sauce, the Garreltses showcase local, Midwestern ingredients and artisanal producers through 100 seasonally driven recipes.
Including a full-meal lineup of recipes, from amuse-bouche to dessert, Bluestem offers helpful tips from a professional kitchen alongside seasonal wine notes and 100 full-color photographs that capture the simple beauty of Bluestem's composed dishes. Guided by their childhood memories and inspired by the world around them, the Garreltses offer a Midwestern sensibility while enabling cooks of all experience levels the opportunity of replicating Bluestem's contemporary taste and signature dishes at home.
- Preface, Bonjwing Lee.
- Foreword, Graham Elliot.
- User manual, or how to use this cookbook, by someone who is not a chef, Bonjwing Lee.
- Wine, Jeremy Lamb.
About the author:
Colby Garrelts and Megan Garrelts met in the kitchen of Chicago’s Tru, where they worked for chefs Rick Tramonto and Gale Gand. After working in kitchens in Las Vegas and Los Angeles, the couple returned to Colby’s hometown of Kansas City in 2004 to open Bluestem, a fine-dining restaurant. Bluestem has garnered both local and national acclaim for its progressive American cuisine. Colby was named one of Food & Wine magazine’s Best New Chefs in 2005, and has received five James Beard Award nomination. The Garreltses live en Leawood, Kansas, with their children, Madilyn and Colin, and their furry dependents, Molly, Paige, and Nina.
Bonjwing Lee is a freelance food writer and photographer. He holds a degree in radio, television, and film from Northwestern University, and a juris doctorate from the University of Michigan Law School. He has practiced corporate and aviation law in Kansas City, Missouri, where he lives. In his spare time, he likes to run, jump, travel, and eat.
“Regional, American cooking is dear to my heart, and in Bluestem, Colby and Megan Garrelts not only share with us their love story, but a slice of what it means to be chefs in the Midwest. They took a huge risk opening a restaurant like Bluestem when they were so young, writing a storybook tale with their incredibly beautiful and delicious food. Their risk paid off. I’ve enjoyed getting to know the Garreltses. They are true inspiration and proof that if you put honesty and passion into something, only good things will happen”. Sean Brock, executive chef of McCrady’s and Husk.
“Showcasing some of the best cuisine in the Midwest, Bluestem is a beautiful testament to talented chefs Colby and Megan’s love of cooking and each other”. Gale Gand, executive pastry chef/partner at Tru.
“Named Food & Wine Best New Chefs together in 2005, Colby Garrelts and I have followed each other’s careers for a number of years. He and Megan tell a wonderful story of their journey, and it’s exciting to see their cooking expressed in the pages of this beautiful cookbook”. Daniel Humm, executive chef of Eleven Madison Park.