Kansas City - Fat City - Colby Garrelts on the James Beard nomination and his restaurant's fifth anniversary

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Colby Garrelts on the James Beard nomination and his restaurant's fifth anniversary

By Owen Morris in Events

Wednesday, Mar. 25 2009 @ 9:45AM

I wasn't able to talk to Colby Garrelts on Monday because his restaurant Bluestem was closed, but I did get a hold of him yesterday. He sounded winded, which is to be expected from a man trying to prep a large dinner while fielding dozens of congratulation calls. "It's a little stressful but it's awesome," he said, referring to the fact that he'd been named a James Beard finalist for the third time. He and his wife and co-owner, Megan, "know what to expect from New York, where to stay, where to eat," he said. "We try to see various sights but a lot of it is events, functions. It's work also."

Even though it's Garrelts' third nomination, he's by no means the shoe-in for Best Chef: Midwest. "I'm not the only one who's been on this road before. Of the five finalists, four have been nominated three times. So, for one of us, it's going to be third time's the charm. It's very rare to win your first time nominated... I don't get nervous about winning. I was more nervous about being nominated. That's the important part, to keep being nominated."

Does being a finalist mean more customers in seats? "It's funny. We get a big bump from out-of-town guests. But on the Saturday after we were announced as a semi-finalists, I'd say the room, on a scale of one to 10 for a typical Saturday, was a six. People here don't care. I'm not even afraid to say that anymore."

Garrelts doesn't mean no one in Kansas City cares.

He talked at length about the city's amazing dining scene and the people who support it. Many of whom will be at Bluestem's fifth-anniversary party this Friday.

The event is a no-expenses-spared celebration of the Garrelts' devotion to cooking and their restaurant. "We've made it through the last five years and to think I wasn't even 30 when it opened... it's a celebration of everyone who has supported us and been kind."

The menu is a seasonal greatest hits package spread over five courses with wine pairings. Bluestem nearly always has a foie gras on its menu, and this time it's torchon de foie gras. Garrelts said he loves cooking red meat and will serve a roasted Kansas City Strip with horseradish potato foam, thumbelina carrots and truffle gremolata. Desserts include raspberry and champagne terrine, sous vide strawberries, spiced beignets and petit fours.

There's a champagne/cocktail reception before the meal and a gift for all guests to take home. The dinner is an extravagent $175 per person, but that price is all-inclusive -- dinner, wine, cocktails, gifts, champagne, tax and gratituity. "It's expensive but it's an all-night affair and includes absolutely everything."

Including a speech or two? "Yeah, Megan and I will also come out and probably thank everyone and say a few words. We'll be working but enjoying ourselves and trying to hob-knob as much as we can."

The reception starts at 6 p.m. and dinner at 7. Reservations are required and cannot be made online, so call Bluestem at 816-561-1101.