a bed of smoky pecan butter with shaved fresh cauliflower, grilled radicchio, and candied pecans. The mixture of soft smoke with the nutty pecans and the warm scallop was accented with the crunch and freshness of the roomtemperature cauliflower and bitterness of grilled radicchio, and finished with the textural crunch of the pecans. The pork adobo, recommended by our server Rachelle, was next. It showcased the most tender pork with rich and powerful flavors on a bed of sweet potato puree with crispy fried, fermented Brussels sprouts, and roasted pumpkin seeds. This dish has comfort written all over it. The fermentation of the Brussels sprouts, a process that can take up to a month, helped created a softened, more delicate flavor and surprisingly crisp leaves. Fermentation and pickling the bounty of the local harvest are instrumental in Chef LeBeau’s culinary vision. EL: For dessert, our choice was the chocolate chai bread pudding with espresso hazelnut crumble, toffee coulis, and pickled cherries. The bread pudding is
more fudgey like a brownie than dense and bready. And this dessert wasn’t cloying sweet, either, as some bread puddings can be. We learned that the pickled cherries are used for savory dishes, as well, and, truthfully, they’d have been a good addition to almost any meal. With an open kitchen there is no hiding the relationship between the chef and his team. Over the years, a spotlight has been shown on the darker side of kitchen culture, the yelling, egos, and detrimental abuse that can occur on the hot line. Chef LeBeau has done his own form of spring cleaning, creating a new kind of kitchen, one where his team is empowered to create and share ideas on how to make the experience better for guests and staff alike: a great concept for any leader, and one that will surely lead The Stilwell to continued success. The Stilwell, located in the Loews Kansas City hotel at 1515 Wyandotte, is open Wednesday-Saturday from 5:309:30pm. Reservations strongly recommended. More information can be found at thestilwellkc.com
ABOUT THE AUTHORS Emily and Stewart Lane are Kansas City natives who have an affection for hospitality. Stewart, a former executive chef, makes his career with SMG and loves to cook for friends and family; and Emily is a marketing communications manager with an arts background. Along with their daughters, Evie and Catharine, they live a life filled with food, culture, and creativity.
18 | TODAY KANSAS CITY | SPRING 2022
