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Interview with Alan Gaylin, founder and CEO of Bread & Butter Concepts, and executive chef Jason Finnerty. Bread & Butter Concepts has seven KC restaurants, each with a separate concept that we explore with Gaylin.
Kansas City, MO (October 25, 2017) – Stock Hill, Bread & Butter Concepts’ Kansas City steakhouse, has promoted Kelly Conwell and Spencer Knipper to Co-Executive Chefs. These talented chefs bring a wide range of culinary experience to the back of the house, and exciting potential to Stock Hill’s menu.
Chefs Conwell and Spencer both helped with menu development prior to Stock Hill’s opening on December 1, 2016, and were integral in training the original Stock Hill team. Their expertise and professionalism are expected to bring a boost to Stock Hill’s prestige as a premier dining destination in Kansas City and they are excited to roll out their first new menu together, beginning tonight (October 26) at dinner. The second phase, featuring new entrées, seafood, pasta, and sides will roll out on Tuesday, October 31 at lunch.
“This is the first time we’ve had two people sharing an Executive Chef position, and we’re excited to see what their combined creativity and talent brings to the table,” said Alan Gaylin, Bread & Butter Concepts’ Founder and CEO.
Bread & Butter concepts is thrilled to have one of the few female Executive Chefs in Kansas City, and the fact that Conwell and Knipper have so seamlessly transitioned to this shared role speaks to the truth of Bread & Butter Concepts’ stated Vision: “Together, as a team we will respect and provide for our employees, always pleasing our consumers through total guest focus, honoring the value of our craft and the needs of our business.”
In addition to this month’s new menus, Chefs Conwell and Knipper are working on special holiday menus for Thanksgiving, Christmas, New Year’s Eve, and Valentine’s Day, as well as Stock Hill’s infamous Library Series Dinners, which will start back up in early 2018.
Chef Kelly Conwell studied Culinary Arts at Johnson County Community College, where she graduated in 2009, and was honored with the prestigious “Best Young Chef in the Nation” award from the American Culinary Federation. Conwell continued her culinary education in Germany before returning to Kansas City as a Pastry Chef at Bluestem, working under Chef Megan Garrelts. Later, at Jax Fish House, she oversaw the Kansas City location as well as several locations in Colorado.
Chef Spencer Knipper studied at the Culinary Institute of America in Hyde Park, NY, and has worked in iconic kitchens, including that of Le Bernardin. In Kansas City he has worked under award winners Debbie Gold and Alex Pope at The American Restaurant, and Colby Garrelts and Joe West at Bluestem. Chef Knipper also opened Port Fonda’s second location, in Lawrence, KS.
Bread & Butter Concepts held its first monthly Instagram Lunch at The Oliver on Tuesday, October 17. The event was created by our new community manager to raise brand awareness for all six of our concepts and encourage engagement from guests. In early September, we invited Instagram users to start using our new hashtag, #bbckcig (shorthand for Bread & Butter Concepts Kansas City Instagram) when sharing pictures from our restaurants. When they use the hashtag, diners get a chance for their photos to be featured on our Instagram accounts, as well as snag an invite to the lunch, which will pop up at a new location every month.
For our first lunch, we were thrilled to have local Instagram influencers Shanley Cox and Kasim Hardaway, food writer Katy Ryan Shamberger, photographers Steven Green and Grace Pritchett, and TV personality Mitch Weber.
We’re thrilled to welcome three new General Managers to Bread & Butter Concepts (Pictured from L to R): Kevin Clayton at Stock Hill, Jared Kvinlaug-Lewis at BRGR in Power & Light, and Steven Sloan at Urban Table.
Bread & Butter Concepts is thrilled to announce that Kelly Conwell and Spencer Knipper were recently promoted to Co-Executive Chefs at Stock Hill. Kelly was previously the Executive Pastry Chef, while Spencer was the Chef de Cuisine. This is the first time Bread & Butter Concepts has had two people sharing the job, and we’re excited to see what their combined creativity brings to the table.
Chef Joe West and his Stock Hill culinary team are proud to introduce our latest seasonal menu update with new items to always keep our menu crisp and full of energy. Being part of a local Kansas City restaurant group, we keep it our goal to honor locally and regionally sourced ingredients in our seasonal dishes, such as local farmer Crum’s heirloom tomatoes, featured in some of our specials as well as two new dishes: the Local Heirloom Tomatoes appetizer and the gorgeously colorful Ratatouille featuring fresh zucchini, eggplant, yellow squash, red onions, and bell peppers.
Among other appetizer changes, we’ve added the all new sure-to-impress Asian-influenced Smoked Short Ribs appetizer with lemongrass bbq sauce, yuzu kosho, chimichurri, moo shu pancakes, lettuce wraps, and pickled onions.
We’ve also introduced some new summery yet hearty plates such as the Lamb Two Ways (which includes a rack of lamb & a smoked leg of lamb), pan-seared Diver Scallops (with green tomato croutons, tomatillo nage, and thick calamarata ring pasta), and the Campo Lindo Farms Chicken Roulade.
Last but certainly not least, we are serving up some brand new cuts of our hand-selected steaks and chops from regional purveyors located in Grand Island, Nebraska. All of our steaks are now aged 30 days.
Stock Hill, a Kansas City Steakhouse is releasing a high-end boxed lunch catering program.
We are debuting our new dinner menu concept focusing on Italian comfort foods on Tuesday, August 1—just in time for our 6th anniversary. The fresco, rustic fare will pay homage to tradition through simple, nourishing Italian-inspired recipes.
The culinary team has spent months working towards flavorful Italian classics while thoughtfully constructing this new dinner menu. Vice President of Culinary, George Atsangbe, said most of our focus has been on preparing the Italian dishes in their simplest form. “Our new mantra is all about serving fresh, Italian-influenced comfort foods at dinner,” said Chef Atsangbe.
And simple, rustic Italian food is what guests can expect when perusing the menu. A new “Pasta” menu section is comprised entirely of pasta, gnocchi, and risotto, including entrées like Short Rib Ragu Gnocchi, house-made Pappardelle with smoked bacon, cream, and tomatoes, and Cacio e Pepe spaghetti with toasted pepper, basil, and Parmigiano-Reggiano cheese all adorn this section.
Moving from the pasta section to the “Secondi” section, we will dish up fresco creations like the Shrimp Oreganata which is baked shrimp with toasted peppers, basil, fresh herbs, Parmigiano-Reggiano cheese, and bucatini.
Diners will also be pleased to find new Italian items alongside some of their Urban Table appetizer favorites in the “Antipasti” section. The popular Artichoke Fritters and Deviled Eggs will remain on the menu, while more new offerings will accompany them such as Chicken or Classic Meatballs, and a Formaggi + Salumi board filled with selections of cured meats and cheeses. The “Bruschetta” section will also remain on the menu but have some new offerings added.
“I am very excited to roll out this new Italian-influenced dinner menu because, to me, Italian food has always been a very familiar and comforting type of cuisine,” said Alan Gaylin, Founder & CEO of Bread & Butter Concepts.
Urban Table will be closed for dinner both Sunday, July 30 and Monday, July 31 after 4pm for staff new menu training.
Meet Brand Ambassador and server at Stock Hill, Hannah Koenig.
Stock Hill is proud to announce the West & Friends Dinner featuring the talents of Stock Hill creative culinary minds: Chefs Joe West, Kelly Conwell, and Spencer Knipper, as well as invited guests from the West: Chef Troy Guard, Chef Michael Magliano, and Chef Khai Vu. The chefs will each present a course showcasing their unique talents and allowing them to express themselves. Wine pairings for each of the chefs’ courses are included.
Each of the chefs brings his own expertise to this special event dinner. Troy Guard, Chef/Owner of Denver’s Guard and Grace (and TAG Restaurant Group), began his culinary adventure in Hawaii, Seattle, and San Diego. To say the ocean is in his blood would be an understatement. He has worked alongside legendary fusion chef Roy Yamaguchi, traveled and opened outposts with Yamaguchi in Hong Kong, Tokyo and New York, spent time as Executive Chef of New York City hotspot TAO, and traveled to Singapore as Chef de Cuisine at world-renowned Doc Cheng’s restaurant at The Raffles Hotel. Here he developed the unique Pacific Rim style that he brought with him to Denver. Guard and Grace is Chef Guard’s 9000 square foot take on the modern American steakhouse, and just one of the ten restaurants he has opened in the Denver-Metro area.
Michael Magliano, a Kansas City native, is Executive Chef of West Hollywood’s private club Soho House. Chef Magliano also brings past experience with meats as Chef de Cuisine at Animal, a trendy minimalist New American restaurant in Los Angeles. Additionally, his background includes time spent with Son of a Gun, a nautical themed restaurant also in West Hollywood. His current position at Soho House gives him the unique opportunity to cater to the most demanding of palettes of Hollywood’s Upper Crust. According to Magliano, “We try to offer classic comfort food.” Chef Magliano’s approach to the West & Friends Dinner will be worth the price of admission.
Khai Vu was born in Vietnam in 1980. He came to the US in 1991. His inspiration for cooking comes from his grandmother’s kitchen and can be sampled at his restaurant, District One Kitchen & Bar, in Las Vegas. With 18 years of chef experience in restaurants such as Las Vegas’ Pho So 1 and Viet Noodle Le Pho, Chef Khai brings a unique take on the multi-coursed dinner event that will be fun to watch unfold from Stock Hill’s beautiful interior.
Alongside Chef Joe West and the Stock Hill staff, these renowned chefs will bring us a dinner experience we will not soon forget. The dinner will take place at Stock Hill on Wednesday, June 28 at 7pm. Tickets are $175 per seat. Don’t miss the chef experience of a lifetime, right here in Kansas City at our very own Stock Hill — a Kansas City Steakhouse.
We're kicking off summer with our new cocktails crafted by Beverage Director Scott Tipton.
Check out all of our new menu items including weekend brunch!
Check out our new and refreshing Spring Cocktails at Urban Table and Gram & Dun!
Check out the new brunch items on Saturdays and Sundays from 9:30am-3:30pm.
Meet one of our servers from Stock Hill, Paul Passig!
See what burgers made it to the final round of the 2017 BRGR Burger Battle.
Meet Britt Workman, one of our bartenders at Urban Table.
Executive Chef Joe West and his culinary team create special dinners for our Library Dinner Series.