Made in America
Featuring Chefs and Authors Megan and Colby Garrelts
From America’s heartland to the heart of Montana comes an exciting Cookbook Live® event at The Resort at Paws Up featuring the renowned Chef Colby Garrelts and Chef Megan Garrelts of Kansas City. He is a James Beard Award winner for Best Chef: Midwest, and she is a James Beard Award finalist for Outstanding Pastry Chef. Together, they’ll show you how they put the comfort in American comfort food, demonstrating some of the 50 handcrafted recipes from the pages of Made in America: A Modern Collection of Classic Recipes. And of course they’ll prepare plenty of tasty bites just for you.
Whether your vision of home involves family members gathering around the table for mom’s pan-fried pork chops or helping your grandmother bake a lemon meringue pie, those memories will come right back to you as the Garrelts breathe new life into the recipes that made them.
Chef Colby Garrelts and Chef Megan Garrelts
Chef Megan Garrelts is a James Beard Award finalist for Outstanding Pastry Chef and her recipes have been featured in numerous national publications including Bon Appétit, Food & Wine, Saveur and the Wall Street Journal. She opened restaurants Bluestem and Rye KC in Kansas City, Missouri, along with her husband and cooking partner, Chef Colby Garrelts, winner of James Beard Award for Best Chef: Midwest 2013.
After graduating from the Culinary institute of America in 2000, Megan moved to Chicago to work at TRU. While this outstanding restaurant helped formulate her personal vision of fine pastries, it was a watershed moment in her life: it’s where she met future husband, Chef Colby Garrelts.
From Chicago, the Garrelts cooked up a storm during stints in Las Vegas and Los Angeles before the duo returned to the Midwest to realize their dream of owning a small fine-dining restaurant. Landing in Kansas City, Missouri, the couple opened Bluestem in 2004. With Bluestem, the Garrelts offer a flavorful toast to fine-dining and the ideal marriage of their outstanding culinary skills, showcasing progressive American cuisine and new varieties of American desserts. It also provided fodder for their first cookbook—Bluestem: The Cookbook.
In 2012, the Garrelts expanded, opening Rye KC, a restaurant celebrating the Midwestern foods they grew up eating. Their cuisine takes traditional dishes and presents them from a chef’s point of view, while preserving the heritage of the dish. It also provided plenty of inspiration for the chefs’ second cookbook, Made in America.