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James Beard Awards for Midwest

post #1 of 7
Thread Starter 
One of our STL chefs made the finals on midwest chefs.....Gerard Craft from Niche, he was also one of the top 10 newbies for F&W this year.....

Heard about KC bluestem, but don't know anything about the Minn. chefs.....numerous cheftalkers reside in MN....what do you know about these chefs/restaurants?


Isaac Becker, 112 Eatery, Minneapolis;
Colby Garrelts, Bluestem, Kansas City; Tim McKee, La Belle Vie, Minneapolis; and Alexander Roberts, Restaurant Alma, Minneapolis. Winners will be announced in New York in May.
cooking with all your senses.....
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cooking with all your senses.....
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post #2 of 7
Kinda same stuff going on here. Food scene is getting a little stale here. Becker, McKee. It's time for another culinary upheavel.
post #3 of 7
Thread Starter 
huh?

Gerard is buying a whole lotta local including meats and using some sci fi as accents....
his signiture dish is a hockey puck size "tongue and cheek" pig head....exceptional yum.
his pastry chef Matthew Rice is phenominal, he has a way with treats and a sense of humor.
cooking with all your senses.....
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cooking with all your senses.....
Reply
post #4 of 7
I'm talking up here. I've never seen Gerard's menu. Becker's not fancy but executes the best, but McKee's food is predictable. Alma is just not very good. The servers seem to think that leaving a used fork on the table cheap buffet style is acceptable.
post #5 of 7
I looked up the MN places and their menus as I have never been to any of them. I guess I'm not very sophisticated as the Alma menu struck me as just plain bizzare. Can't fathom the theory behind the ingredient combos on 99% of their menu. I imagined myself choosing an item from each category and decided I wasn't really very hungry. Could probably find a dessert I could live with, but nothing that makes me think oooh, have to have that. What is wrong with me? They have all kinds of great reviews from the local mags and papers, and I'm thinking I could find a place with a better menu just about anywhere. Like I said, guess it's me.
post #6 of 7
If I had a place it would most closely resemble 112. My problem is I cannot bring myself to charge $6 for sauteed escarole! I eat there a lot though. Me and the boy split a chicken and french fries.
post #7 of 7
Thread Starter 
Niche's menu
Niche Restaurant


dia's bread is a cheesey tapioca roll from Brazil......yummmy.....no bread service now, they are adding a wine bar where the store front bakery was....I was a regular, good shtuff. What's cool about dia's bread is that it's glutin free, my celiac friend gets two orders and says it's the only restaurant she's eaten bread in 15 years.
cooking with all your senses.....
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cooking with all your senses.....
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