TUESDAY, JANUARY 5, 2016
CATTLE DRIVE
Jamie Travis, front, leads a cattle drive up a steep hill on 110th St. in northern Union County on New Year’s Day. More than 100 cows were moved by the Travis family during this drive. (Contributed photo by Michelle Jones)
creston
News Advertiser day in the life michael king
‘Cooking is an art form’ Michael King, chef at The Backdoor Restaurant & Lounge, seeks to cook unique menu items using only fresh ingredients. ■
Greater Regional Medical Center (GRMC) recently announced Gwen Buck, registered nurse, has been named chief clinical officer. Buck most recently has served as chief nursing officer (CNO) s i n c e 2 0 0 4 . She also was instrumental in the develop- Buck ment of a certified diabetic education program at GRMC prior to the CNO role. As chief clinical officer, Buck will oversee daily operations of all Greater Regional Medical clinics, including Lenox Medical Clinic, Greater Regional
By KELSEY HAUGEN CNA staff reporter
khaugen@crestonnews.com
C
hef Michael King seasons a fresh vegetable dish with rosemary and garlic, then arranges about a dozen dishes on a pan to make mini crèmes brûlées. A few minutes after 9 a.m., when The Backdoor Restaurant & Lounge opens, a ticket comes in. A customer has ordered biscuits and gravy. King prepares the dish, then puts it in the serving window for the waitress to pick up. He pulls his harmonica out of his pocket and plays a short riff to let the waitress know her food is ready. “It makes it fun for us and fun for the customers,” King said. Once a meal has been delivered to a customer, King likes to pop his head out of the kitchen to catch a glimpse of the customer’s reaction to his food. “That’s part of the experience – making people happy,” he said. Sometimes, he even goes into the dining room to introduce himself. “It makes people feel really good when they know the chef,” King said. “That’s a big part of this business, connecting with the people you’re cooking for.”
Choosing cooking
At age 44, King has worked in 55 restaurants. “When I was younger I moved around a lot,” he said. “I don’t move around as much as I used to.” About three years ago, King, his wife Leilani and their now 7-yearold son Charles moved to Creston from Des Moines. They opened
CNA photos by KELSEY HAUGEN
ABOVE: Michael King, chef at The Backdoor Restaurant & Lounge, seasons what will be a roasted vegetable dish for a special New Year’s Eve menu Thursday. King used a variety of fresh veggies, including carrots, sweet potatoes, peppers and squash and seasoned the dish with fresh rosemary, garlic and other spices. BELOW: Pictured is an omelette garnished with an orange slice made by King.
Leilani’s antique shop in uptown Creston, and King worked in a few restaurants in the area, including Northside Cafe in Winterset and The Windrow in Creston. Now, he is the head chef at The Backdoor Restaurant in Creston, a new establishment that aims to serve American dishes with a little flair using only fresh ingredients. While King didn’t study culinary art in college – he studied economics and theatre – he’s been working in restaurants for more than 30
years. “I washed dishes at Grandmother’s Restaurant and Spirits in Omaha in 1984 for $3.50 an hour, and I saved up $2,700 and bought my first car when I was 15,” King said. “I was full-time in restaurants at 15.” For about 12 years, he has been in either chef or kitchen manager positions. Everything he knows as a chef is self-taught or learned from his grandparents, who used to own a restaurant. King has also tried a number of other ways to make a living, including being a street musician, selling antiques and collectibles on eBay and driving a taxi. “I tried a lot of things, but cooking is what I love most,” King said.
7 days a week When The Backdoor Restaurant first opened in October, King was given four days to learn the menu. “They actually had a menu, but nothing had descriptions,” King said. “I just had to use my experience to make it happen, to turn a blank canvas into something KING | 5A
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Buck, Mohr promoted at Greater Regional
Volume 132 No. 154
2014
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Emergency Services, laboratory services and respiratory therapy/sleep medicine services. “I am excited for this new opportunity to work directly with our practitioners and their staff in the clinic setting. Collaborating with our other clinical services departments, we can deliver the highest quality healthcare and service for our patients,” Buck said. “As we move through the changes and challenges facing health care delivery, we will continue to strive to deliver the best care for all. I am proud of the opportunity to work alongside our dedicated team in this endeavor.” In addition, Amanda Mohr has been named chief nursing officer. GRMC | 2A
Gibson Memorial Library receives $1K donation By KYLE WILSON CNA managing editor
kwilson@crestonnews.com
A local surgeon and a Creston High School student have shown their support for the proposed expansion at Gibson Memorial Library. I n September, Dr. William Ralston, orthop a e d i c Ralston surgeon at Greater Regional Medical Center, challenged Creston’s standout cross country
runner Cooper Mc D e r mott to a race during t h e Southern Prai- McDermott rie YMCA’s Balloon Days 5K. Both collected donations for the library’s expansion through friends, colleagues and teachers in the Creston School District prior to the race. As part of the challenge, the loser of the race was required to double the amount raised. “It wasn’t too much of a LIBRARY | 5A
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