Missouri Barn Dinners | Six Culinary Adventures
The Missouri Barn Dinner Series offers six exclusive evenings featuring a delicious outdoor dining experience, designed and prepared by six talented chefs. Each dinner begins with a cocktail hour, during which guests will enjoy an aperitif and the opportunity to stroll through the Gardens before gathering under the eaves of the barn for the meal. Each chef utilizes seasonal ingredients from the Heartland Harvest Garden, the nation’s largest edible landscape which allows guests to explore local flavors and learn more about the unique ingredients that make up their meal. Seating is limited.
2017 Featured Chefs
Carlos Falcon is a chef-owner of Mexican Seafood restaurant, Jarocho in Kansas City, KS. Growing up in Veracruz, Mexico, 300 feet from the Ocean, Falcon has always had the love and passion for seafood. Helping his mother cook and sell food on the street of Mexico since he was six years old led him to attend culinary school in New York where he gained his knowledge and skills in French cuisine. In 2014, Falcon decided to open a Mexican Seafood restaurant where he brought the flavors from his hometown, Veracruz. He brings seafood from all over the world and uses some Mexican and Asian ingredients and techniques to surprise the palette of his customers with burst of flavors. Falcon is opening a second location, Jarocho South on 131st and State Line in late April, 2017.
Chef Winn is a graduate of Johnson County Community College and has been the Executive Chef of Webster House Restaurant since 2015. Brandon has been working in a seasonal farm to table setting with an emphasis on contemporary cuisine for several years. He has worked extensively training apprentices to improve the culinary strengths of the culinary community. He has a long established relationships with local growers and vendors with a strong focus on sustainability. He has brought his love for creative contemporary cuisine to Webster House.
Brandon frequents farm to table dinners at Green Dirt Farm as well as other local farms and has participated in culinary challenges throughout the city. He has received a “top ten dish” in both Food and Wine and KC Magazine. Brandon appeared in the Cookery column in Spaces Magazine last fall and was a featured chef in the Kansas City Artists Institute Art Fare.
Alex Pope began his culinary career in Madison, Wisconsin working as a line cook while studying economics at the University of Wisconsin. The energy and excitement of working as a line cook in the kitchen sparked a deeper interest in cooking as a profession. Alex moved to New York to attend the Institute for Culinary Education and earned a dual degree in Culinary Arts and Restaurant Management. In 2006, Pope moved to Kansas City and landed at The American Restaurant and was tapped to oversee the opening of R Bar Restaurant as the Executive Chef in the fall of 2009. The restaurant featured seasonal, eclectic American fare with a continually changing menu. In February of 2012, Pope opened the artisan butcher and charcuterie, the Local Pig. The popular butcher shop practices whole animal butchering using only humanely-raised animals from small family farms around the KC area. In March of 2013 Pope opened Pigwich, an outdoor restaurant attached to Local Pig which features a rotating sandwich menu.
Growing up in Kansas City, Chef Calvin Davis’ first culinary experience was in his families’ barbecue restaurants. As the grandson of KC Masterpiece founder Rich Davis, he grew up in the food and hospitality business. He left home to attend college at Missouri State and began working in a local country club, but it wasn’t long before he knew he needed to be in the kitchen. He soon left to attend the Culinary Institute of America in Hyde Park in New York.He recently opened Freshwater, which serves locally sourced foods using fine-dining plating techniques at family-friendly price points.
Chef John C. Smith, developed a love of all things food from an early age, chose to pursue it professionally, enrolling at the Cooking & Hospitality Institute of Chicago in 1998. He has worked under award winning chefs in Chicago, Paris and New York, even taking his skills to the Metropolitan Museum of Art, as Sous Chef supervising all six restaurants within the museum.
In September 2012, Chef Smith opened The Jacobson as Executive Chef, a restaurant featuring southern influenced, regional American cuisine. In September 2013, he became Executive Chef of Pig and Finch Gastropub where he continues to use his talent of blending the influences of his childhood and mentors to create exceptional cuisine in a pub-like atmosphere. He recently opened EJ’S Urban Eatery in the West Bottoms district.
Carmen Cabia Garcia, born in Spain, is an accomplished Catalan chef
who had her culinary training in Barcelona. She explored her traditional Spanish culinary roots and blended them with those of various world cultures. Carmen brings to life, her love for food, culture, discovery and travel. . She enjoys working with the community, promoting Spanish history, culture, art and cuisine, and educating others about the interwoven ingredients, preparation techniques and flavors of traditional and modern Spanish, and Mediterranean dishes. She is credited with introducing Americans to both avant-garde and traditional Spanish cooking.
Please note: Due to the nature of these events, we cannot accommodate special requests or dietary restrictions unless otherwise specified. Purchases are nonrefundable. If you are not able to attend, you are welcome to let others use your seats. All guests must be 21 or older with a valid ID.