If we had to pick one perfect Heartland restaurant, this one might be it: expertly prepared comfort food with names everyone can pronounce, regional craft beers and decor made from repurposed barn elements. Click here to read the issue.
Not only did we make the cover of issue #158, but we are also noted in a few of the feature articles while contributing to a couple recipes including our extra-crispy fried chicken and our red chili. Click here to read the issue.
Husband-and-wife Colby and Megan Garrelts cut loose at this relaxed down-home, Midwest-inspired joint, where Colby (fresh off a James Beard Award win for Best Chef: Midwest) turns out crispy fried chicken and pastry chef Megan oversees the homespun desserts. Rye delivers on Southern comforts, but the kitchen also has a mean way with a steak if you're craving a dry-aged rib eye (and frankly, who isn't?). Click here to read more.
If barbecue holds the key to my heart, fried chicken may be a close second. Colby and Megan Garrelts, owners of Rye, fry up a version that gets high mark’s in today’s restaurant review. (Be sure to take our favorite fried chicken poll.)
Coincidentally Rye’s fried chicken is featured in this month’s Saveur magazine. But I could see when I first ate at the restaurant in January that this was a bird everyone would be clucking about so The Star’s special Food Issue in March featured a home cook’s version of the restaurant’s fried chicken tested by Come Into My Kitchen columnist Mary G. Pepitone, so I’m a posting it on Chow Town for those who missed it the first time around. Click here to read more.
Back when Colby and Megan Garrelts were still pitching Rye, their bustling Mission Farms outpost, investors kept asking: “Is this a nice restaurant or a fried chicken joint?”
And perhaps it was a fair question when you consider that the fried chicken quickly became one of the most talked-about dishes at Rye. Every week since the restaurant opened in late December, 1,200 pounds of chicken have undergone a 48-hour brining process before being dipped in a slurry...Click here to read more.
On the cover of the food magazine’s special “Bountiful Prairie” issue: A mouthwatering stack of golden, crispy fried chicken from Rye, the Leawood restaurant owned by James Beard Award-winning chef Colby Garrelts and his wife Megan. Click here to read more.
Colby Garrelts will be returning to Kansas City with a medal around his neck. Garrelts, the co-owner of Bluestem and Rye who has been nominated for a James Beard Award seven times, was named the JBA's Best Chef: Midwest Monday night...Click here to read more.
Seven is chef Colby Garrelts’ lucky number.
Champagne corks popped simultaneously in New York City and Kansas City as Garrelts — who owns Bluestem and Rye with his wife/pastry chef Megan Garrelts — celebrated his first James Beard win as Best Chef of the Midwest.
The annual James Beard awards gala held Monday night at Lincoln Center is the culinary world’s equivalent of the Oscars. The red carpet crowd included such legendary name-brand chefs as Jacques Pepin, Mario Batali, Rick Bayless, Martha Stewart and Emeril Lagasse.
Last fall we asked 435 magazine Facebook fans, “What’s your favorite breakfast spot in Kansas City?” Judging by the overwhelming response, one thing was clear — people are passionate about a good breakfast spread and Kansas City has no shortage of mouth-watering options. Seven months in the making and mountains of biscuits, dozens of stacks of pancakes and at least 10 pounds later, we bring you our most favorite places to rise and shine!...Click here to read more.
It took awhile for culinary couple Colby and Megan Garrelts to open the doors on their new baby, Rye, in Mission Farms.
But once the space — formerly occupied by a few upstarts — was ready, the welcome sign appeared.
The talented duo, already vetted for their expertise at first-born Bluestem, is proudly ushering those coming into the warm ambiance of Rye, a room bespoke with Midwestern hospitality.
The vestiges of another time surround diners in this big house...Click here to read more.
Chef Colby Garrelts returns to his food roots at his newly opened restaurant, Rye, in Leawood. Named after a grain grown in fields near Garrelts’ childhood home in western Kansas, the restaurant created by the multiple James Beard Award-nominated chef and his wife, Megan, Rye’s pastry chef, cooks in the comfort zone.
“I’m just a kid from Kansas, trying to make the food I know best,” Garrelts says. “The whole reason I started cooking in the first place is because it’s fun to eat, too.”...Click here to read more.
Traveling is a great way to challenge my theories and sensibilities. In the last couple of weeks I’ve taken several trips: one to Atlanta (for a meeting) and the other to Kansas City (for a funeral). Both were eye-opening experiences in terms of dining.
I’ve read a lot about Atlanta in the last few years. Last year I visited for a short trip and went to the classic Busy Bee Cafe for fried chicken; it was some of the best I’ve had. The cafe, in business since 1947, is a worthy legacy to Southern cuisine, but on my visit last week, I concentrated on the more modern aspects of the cuisine and those chefs who are giving it a voice...Click here to read more.
When Colby and Megan Garrelts opened their newest restaurant, Rye, in Leawood this past December, they made a shocking admission: The flaky crusts for the house-baked lemon-meringue pie and molasses-rich MoKan nut pie were made with lard. Yes, lard, that legendary ingredient which creates the lightest, flakiest pie crusts - and renders such a dessert verboten to vegetarians. (As Fat City has reported before, it's rare to find a restaurant or bakery ready to admit using the product anymore.)
The Garreltses aren't alone in celebrating lard. The joys of rendered pig are espoused in a cookbook (published by Kansas City-based Andrews McMeel) titled 100% Natural Lard: The Lost Art of Cooking With Your Grandmother's Secret Ingredient. The softbound cookbook was created by the editors of Grit Magazine, whose editor-in-chief, Oscar H. Will III, tells Fat City...Click here to read more.
One of the latest additions to Mission Farms is garnering a great deal of attention, and for a good reason. Rye, the new Midwestern-grass-named restaurant from chefs Megan and Colby Garrelts, has settled into its home on the range.
Growing up in Leawood, young Colby had no idea that years later he would be cooking his family’s traditional prairie cuisine only a few blocks from his childhood family home. There would be a few stops in between: culinary school; stints in cutting-edge kitchens in Chicago, Las Vegas, Los Angeles and Santa Monica; marriage to his partner-chef wife; their trendy and very serious restaurant, Bluestem, in Westport; multiple James Beard Foundation nominations for “Best Chef of the Midwest;” Food and Wine magazine’s “Top 10 Best New Chefs of 2005” and a cookbook, not to mention two children. But it happened, and Kansas City should be grateful...Click here to read more.
In recent years, several popular Kansas City restaurants have opened second locations in Leawood’s Mission Farms development. Among them: Room 39, Blanc Burgers + Bottles, Blue Koi and, most recently, Pizzabella. In December, two of Kansas City’s most famous restaurateurs, Megan and Colby Garrelts, did the same thing. Sort of.
Colby Garrelts describes his new business, Rye, as "a country restaurant in a neighborhood that used to be in the country." That neighborhood, the retail-and-residential development called Mission Farms, was indeed open prairie not so long ago. The land here, at the southern tip of Leawood, once held little more than the Saddle and Sirloin Club, a convivial riding and shooting society dating back to the 1940s...Click here to read more.
Cook cipolline onions in a large sauce-pan of boiling salted water until tender, 5-8 minutes. Drain and let cool. Trim root ends; peel and set aside.
Heat butter in a large heavy pot over medium heat. Add red onions and cook, stirring occasionally, adding water by tablespoonfuls if pot becomes dry, until soft and deep brown, 45-60 minutes...Click here to read more.
Colby and Megan Garrelts opened Rye in Leawood, Kansas, intending to create a restaurant that their friends and family could frequent on more than just special occasions. Veterans of such fine-dining restaurants as Chicago’s Tru, the couple did a 180 by focusing Rye’s menu on Midwestern-inflected, homespun dishes. Many of the recipes were even born in the Garrelts’ home kitchen. This three-cheese-and-herb spread is one of them. They make theirs with Green Dirt Farm’s cottage-like sheep’s-milk cheese, but we used sheep’s-milk ricotta to great results.
Celebrated Kansas City chefs Colby and Megan Garrelts have put their own take on the Midwestern mom-and-pop restaurant.
So some menu items at their new Rye restaurant sound like standards, such as fried chicken and mac and cheese. But just a taste will tell you that they are anything but.
Rye is now open in Mission Farms, 10551 Mission Road, Leawood. Items include chicken noodle soup with house-made noodles, baby pork ribs, pork shoulder, beef brisket and cornmeal fried catfish. Sides include braised greens, corn gratin with country ham, and twice baked potato with aged cheddar and bacon.
Guests at a pre-opening event especially mentioned the fried chicken.
Chefs Colby and Megan Garrelts owners of the renowned Bluestem in Westport, recently opened Rye restaurant in Leawood. While writing their Bluestem cookbook, which is full of fabulous upscale cuisine, they realized that they also loved the foods from the Midwest and wanted a restaurant where they could showcase those dishes as well. Both chefs are proud to be from the Midwest with Colby growing up just a few blocks from Rye's Mission Farms location. Rye is a celebration of the Midwestern foods that the chefs few up eating and Rye gives them the opportunity to highlight dishes that they have enjoyed with several generations of their families.
From concept to creation, Kansas City chefs and drink masters continue to raise the bar on culinary excellence. We tip our toques to our fourth annual batch of Honors awardees.
CHEF OF THE YEAR
COLBY GARRELTS: BLUESTEM RESTAURANT
A multiple-time nominee for the James Beard Foundation’s Best Chef Midwest, a member of Food & Wine’s Top 10 Best New Chefs of 2005, and now our Chef of the Year honoree, Bluestem Chef Colby Garrelts has established himself as a star in the Kansas City food scene. Fittingly, his culinary career reads like a movie script.
A power washer sits next to a pink tricycle in what was once the dining room of the Lakeside Tavern, in Mission Farms. This occasional play space for two children is in the midst of a serious renovation. Just after 9 a.m. this September Monday, chef Colby Garrelts lifts the hood of an Old Hickory smoker — a loaner from Oklahoma Joe's Jeff Stehney — and looks around a kitchen still two months from being used...Click here to read more.
The newest and most inviting restaurants will be turning out the kind of food you wish you could serve at home. We asked three of the chefs behind them to share recipes for group-friendly meals inspired by their own menus
The Restaurant: Rye (opens in November in Leawood, Mo.)
Chef Colby Garrelts received a James Beard Award nomination for Bluestem, the upscale Kansas City restaurant he owns with his wife, Megan. In November, the duo will open Rye, a more casual place, in nearby Leawood. Mr. Garrelts will turn out seasonal, American fare, like this seared pike with bacony braised greens. (Ms. Garrelts will oversee pastry at the restaurant.)...Click here to read more.