Meet Chef Stacey Tramel, our Executive Chef at The Oliver.
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Meet Chef Stacey Tramel, our Executive Chef at The Oliver.
Here at Bread & Butter Concepts, we love local companies like Farm To Market Bread Co. In fact, we use many of their breads at BRGR, Urban Table, and Gram & Dun. Today, we’re sharing BRGR’s VRGR (veggie burger) recipe using a Farm To Market multi-grain bun. Now you can make the VRGR just like we do!
What is your role at Bread & Butter Concepts?
Bartender at Gram & Dun (or Gram & Fun).
How long have you been with us at Bread & Butter Concepts?
2 years, 9 months and 27 days, or 1,033 days, or 24,792 hours. However you look at it.
Favorite part of your job?
I love the challenge of creating high-end craft cocktails with speed and accuracy that are a necessity to make this busy bar run. All while maintaining the reputation of a great cocktail bar in Kansas City. I love being involved in making our cocktail menu which changes 3 times a year. During my time here, I have created over 15 cocktails that made the menu. Also, I get A TON of free bar swag, so that’s nice too.
Bread & Butter Concepts – 2016 Kansas City Restaurant Week Bread & Butter Concepts (BBC) restaurant group is participating in KC Restaurant Week (KCRW) with six of its restaurants this year: BRGR Kitchen + Bar (both the Prairie Village and Power & Light District locations), Urban Table, Gram & Dun, Taco Republic, and República. BBC’s KCRW menus are available every day during Restaurant Week (January 15-24, 2016). Each restaurant, excepting BRGR Prairie Village, takes reservations.
From all of us here at Bread & Butter Concepts, we wish each and everyone of you a holiday season full of joy, merriment, and memorable meals. Enjoy this recipe for Au Gratin Potatoes from Alan's mom.
Rick Mullins, Sous Chef at República, is always finding inspiration in the kitchen, whether it's with a unique flavor profile he's stumbled on by mistake or an everyday ingredient. Rick was born in Hutchinson, KS, but has spent most of his life in the Kansas City area with over four of those years at Bread & Butter Concepts.
In the spirit of Thanksgiving this week, we caught up with the chefs of Bread & Butter Concepts to see the traditions that surround their own celebrations of giving thanks.
Everything is awesome, everything is cool when you have Sean Paddock a part of your team! Read on to learn more about this self-proclaimed "bar nerd".
It's not everyday you run into person which such energy as Brittney exudes. As one of the first employees at BRGR Kitchen in Prairie Village, you'll always see Brittney sporting her infectious smile and, with the exception of the photo above, braided pigtails. Read on to learn a little more about Brittney!
Urban Table welcomes a new face to its culinary team, Executive Chef Josh Tajchman. Originally from Marion, KS, Josh returns to his Kansas roots from the highly-regarded Mastro’s Steakhouse in Palm Desert, CA where he excelled as Executive Chef for the past three years. His biggest inspiration in the kitchen is creating something that people love and will return for, and ultimately building guests for life. Read on to learn more about Josh!
Staff at República share their favorite dishes from Bread & Butter Concepts' newest tapas spot.
When Shauna's not serving or bartending at Urban Table, her typical day off includes ready 5 books at once with her son, or heading over to Mud Pie on 39th St. for a cup of coffee. Read on to learn more about Shauna!
Marco Albarran is the chef pumping out the authentic street tacos at Taco Republic. He uses his hometown of Acapulco, Mexico as his main source of creativity and inspiration in the kitchen. His favorite dish to prepare? Mole. And no, that's not short for guacamole. Read on to learn more about Marco!
We've been lucky to have Jordan Tanner and her many talents ever since opening the doors to our BRGR Kitchen location downtown. Jordan wears many hats, so to speak, including hostess, server, aunt, sister daughter, and friend. When she's not at BRGR, she loves to catch a Royals game or bake at home. Read on to learn more about Jordan!
Gram & Dun bartender, Marie Peil, has been with us for almost 2 years this October. She's currently into the amaro flavor scene with plans to make an earthy, savory cocktail in the near future, but her love of bar tending comes from making guests laugh. You can usually find her taking her sophisticated puppy to the Nelson, or at any of her long list of favorite places to eat in Kansas City. Read on to learn more about Marie!
Caroline Kish has been with Gram & Dun as the Chef de Partie since its inception almost four years ago. When she's not focusing on pastry and bread, she's manages to stay busy with side projects like building the interior of a space ship for a short film, or branding new businesses with her 15+ year experience as an Art Director/Graphic Designer. Read more to learn about Caroline.
AnnaMarie has been with Bread & Butter Concepts ever since she helped open our first concept, BRGR Kitchen + Bar, back in 2010 as a server/bartender. Since then, she's become an important part of our leadership team, using her charismatic and friendly personality to train service staff. Read on to learn more about AnnaMarie!
Liz has been with Bread & Butter Concepts for a little over 3 years now, with her current role being a manager at Ingredient True Eatery. Dedicated, hardworking and awesome are just a few of the words to describe this mom of two boys. Read on to learn more about Liz.
To Chef Alex, food has always been about the experience and whom he's with. From cooking overseas in Italy, to cooking with his family in his hometown of Kansas City, it's the people he's with who make his time in the kitchen special.
As the new Director of Beverage at Bread & Butter Concepts, you could say Scott Tipton drinks on the job, a lot. While Scott knows a thing or two about creating a crowning cocktail, you can usually catch him with cheap beer or shot on the weekends. His current drink of choice? Gin & Tonic, which may be in part to his current development of the beverage program at Bread & Butter's newest concept, República.