New Theatre's Chef is Chef of the Year

As you enjoy your meal this evening or at one of our matinees, you can be assured that one of the very best culinary teams in Kansas City has prepared it. And that team is led by one of the city's best chefs. Want proof other than what's on your plate? Read on.

The American Culinary Federation is the largest professional chefs organization in North America and, with a combined membership of over 500 professional chefs, apprentices and purveyor members, The Greater Kansas City Chefs' Association is one of the largest ACF chapters in the country.

The Greater Kansas City Chefs' Association not only offers its members a chance to meet and network but it's also involved in many community service efforts such as offering support to the Franklin Children's Center and by supporting the ACF's Chef and Child Foundation.

On the GKCCA's roster you¹ll find chefs from some of Kansas City's most prestigious restaurants including The Capital Grille, The American Restaurant, Pierpont's and Julienne.

New Theatre Restaurant's Executive Chef Mark Webster has been very active in the GKCCA for the past 13 years. He has served the chapter in many capacities including as its president and in his current capacity as chairman of the board. Mark represents the GKCCA on the steering committee (for Culinary) for the SkillsUSA Championship held in Kansas City each June.
He works as a judge for apprentice graduations at Johnson County Community College and is an ice carving judge for the city's annual ice carving competition.

This past September, the chefs and culinary professionals of the GKCCA presented New Theatre Restaurant's Executive Chef Mark Webster with the Greater Kansas City Chef of the Year Award for 2008-2009. Obviously, we're very proud.

If you see Mark in the theatre, (he's the tall guy in the chef¹s coat) say 'hi.' He's a good guy to know. After all, he's one of the best chefs in the city.

Rob McGraw - Vice President of Sales and Marketing

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Polenta. Italy's other national dish.

The origin of polenta dates back to the time of the Roman Legions, 30 BC. It was nutritious and in cooled cake form was easy to carry and eat. Polenta, like many other staples, was considered 'peasant food.' In its earliest form it was made from coarse ground grain such as buckwheat. In all forms it was made basically by boiling a grain in water until it softens enough to eat. Nearly every early culture has a form of polenta due to the ease for preparation and availability of grain and water.

During the 15th or 16th century polenta changed to what we know it as today by the introduction of corn to Italy from the New World. Corn was sought after by the aristocracy of Italy, the peasants were only allowed the left-over corn (dried and ground into cornmeal). It did not take long for cornmeal to become the grain of choice for making polenta. Today it is still considered one of the main staples in Italian culture.

While most of us think of Pizza or Pasta when we think of Italian cuisine, polenta remains the most versatile and easiest of the three to prepare. Not only can it be served at any meal, it can be served with just about any other food or topped with an endless variety of sauces, meat dishes and fresh vegetables. It can also be cooked to varying degrees of thickness. When less liquid gets cooked away the polenta is creamy. The more it is cooked, the firmer it becomes and can even be cooled, sliced and grilled.

In the New Theatre kitchens we use milk, butter and sour cream to make our basic polenta. But who can stop there? polenta is a blank canvas on which to create your own favorite. Anything can be cooked in it or placed on top of it. Serve it soft topped with a good Gorgonzola alongside a steak, or prepared firmer with maple syrup and bacon for breakfast. It really is easy to create wonderful meals and side dishes that can become favorites in your home.

If you would like our recipe please do not hesitate to contact myself or Chef Mark Webster. We would be happy to walk you through it and even talk about ideas you can use to impress your family and friends.

Mark Rohman - Vice President Culinary & Restaurant Services