Story Restaurant - What You're Missing KC!, Sharmin Meadows

Chef Carl Thorne-Thomsen grew up in Connecticut and graduated from Cornell with a degree in English Literature. He lived in that area until the mid-nineties and then moved to Wichita to attend a Masters of Fine Arts program at WSU in creative writing. While in Wichita, he stayed busy writing short fiction, long fiction, poetry and plays. Soon that passion was replaced by an interest in food and he taught himself enough about cooking to land a job at a small gourmet food store/cafe/espresso bar. There he met his future wife Susan, who also happened to be one of the owners. After three years the couple moved to Kansas City and started a family. Thorne-Thomsen worked as a line cook at 40 Sardines for the next three years. In 2007, when Chef Michael Smith opened Michael Smith Restaurant in the Crossroads, Smith hired him as chef de cuisine and he ran the kitchen there and then at Extra Virgin when it opened for three years.

Thorne-Thomen started actively working on the concept in December of 2009. In August of 2010, Susan found the Prairie Village location and the time came to turn this "story" into a reality.

Story is set to open later this month and I recently had the chance to meet up with Chef Carl Thorne-Thomsen and his wife Susan to get a sneak peek at what to expect.

The space for Story is in the Shops of Prairie Village and the layout is sleek and modern with a great patio area. Thorne-Thomsen envisions Story to be elegant and upscale, but also a neighborhood place that is ultimately accessible, relaxing and enjoyable. Story will be a perfect place whether you are looking for a memorable night out or a place to relax for an hour after work.

Intertwined with the sleekness of the trendy color scheme, décor and unique lighting designed by BlueBike Architects, Thorne-Thomsen will add a personal touch of his on "story" by including artwork by artist Ray K. Metzer, that in addition to being an accomplished artist also happens to be his uncle. One unique piece is of Thorne-Thomsen's Grandparent's summer home where he spent time as a child. Other pieces of Metzer's artwork is permanently on display at the Museum of Modern Art in New York and a few pieces will be on display for a brief show at the Nelson-Atkins Museum of Art in Kansas City until June 5th.

There is, of course, a story behind the name “Story”. It revolves around three themes that are a part of Thorne-Thomsen’s beliefs, which he explained beautifully, “The name story is meant to signify that I'm a chef inspired and motivated by ingredients. I try to source ingredients carefully, local when I can, but whether local or not, I always try to find the best, freshest etc., and the more time I spend looking for ingredients, the more I wind up knowing about them, where they are grown, pastured, finshed, etc. Frequently my imagination goes to work on those details and projects or produces a landscape or seascape, people at work in it; a "story" of sorts about or behind a particular ingredient begins to shape itself in my mind. The name also refers to the "story" behind any given dish on the menu, why certain items are paired or not, where the idea came from or how it evolved. Lastly "story" refers to the meal itself, the diner's experience. Is it a special occasion, an anniversary or birthday for instance; is that the "story"? Is it friends in town, a first date etc.? Sometimes, if the food, service and atmosphere are good, then the experience itself is the story.” 

Story's cuisine is defined as contemporary American and takes ingredients and techniques from French, Spanish, and Italian cuisine. Chef Thorne-Thomsen says that the inspiration for the dishes comes from meals that he has had, as well as dishes that he has only read about, both contemporary and classic, which he notes, “I like variety -- the uncooked (carpaccio), the barely cooked (fluke ceviche), the challenging (octopus with sweatbreads), the not so challenging (shrimp with gnocchi), the simple (salad with oil and vinegar and fresh herbs), the luxurious (foie gras with beets and bacon), the fried (shortrib croquettes), the complex (lamb loin wrapped in lamb sausage), and the simple (halibut with asparagus and roasted potatoes).”

One thing to look for on Story’s menu is the use of fresh and well sourced ingredients including some local products like Campo Lindo chicken and other local, seasonal ingredients. Story’s menu will have about four major changes a year and occasionally daily changes to go along with the season. With children of their own, Story’s kid’s menu is thoroughly tested and is a place where both adults and children will get food they love. Thorne-Thomsen, who is also an avid bread-maker, will be baking a variety of breads in house from scratch to serve in the restaurant. Prices on entrées will run about $25.00. Appetizers will range from $8.00 to $12.00

The bar area will include a variety of seasonal and classic cocktails made from house-made Limoncello and other infused spirits. Wine will also be a big part of the menu and special events will include wine pairing and guest chef dinners.

Lunch is served 11:00 a.m. – 2:00 p.m. and dinner is 5:00 p.m. – 10:00 p.m. Monday – Friday, with a bar menu in the afternoons between service hours from 2:00 p.m. - 4:30 p.m. On Saturday and Sunday a brunch menu is served 10:00 a.m. – 2:00 p.m. and dinner service is 5:00 p.m. -10:00 p.m.

The dining room seats 66, the bar area seats 20, and the patio seats 30. Guests can sign-up for Story’s e-newsletter and make online reservations on at www.storykc.com Guests can follow them at facebook.com/storykc and twitter.com/storykc.

3931 W. 69th Terrace Prairie Village

KS 66208

913-236-9955.

If you have great food find, restaurant, or event in KC you think I am missing, email me. 

In Good Taste,

Sharm

Chef Carl Thorne-Thomsen, Part Three: Get to know Story Restaurant - The Pitch, Jonathan Bender

The Photographs of Ray K. Metzger will be hanging in the Nelson-Atkins Museum of Art through June 5. But they'll be up a lot longer at Story Restaurant in Prairie Village. 

The renowned photographer is chef Carl Thorne-Thomsen's uncle, and it is his work that will divide the dining room from the bar area -- local landscapes featured on three glass panels that are 5 feet wide by 7-1/2 feet tall. 

Today, Thorne-Thomsen lays out his vision for Story. On Wednesday he talked about how he came to Kansas City, and on Thursday, he explained exactly how he managed to use 11 pounds of butter in one night. 

The Name:

"It's hard to name a restaurant. I threw Story out there and actually kind of liked it. It's the story behind the ingredients. The fish comes out of a certain water or boat. And the cattle is from a ranch in Kansas. And then there are stories behind the dish as well. The inspiration for a chicken dish might be how your grandmother cooked it or a steak dish you ate in Chicago. It's the story of everything on the plate," Thorne-Thomsen says. 

The Space

The aforementioned glass panels are to the right of the hostess station after you walk in the front door. If you were to continue on to your right, you'll see the bar behind a curved wall with a door that leads out onto the patio.   

The dining room will seat 66 people with room for 20 diners in the bar and an additional 40 people on the patio. Story will be open seven days a week, serving brunch on Saturdays and Sundays, and lunch and dinner Monday through Friday. 

The Menu 

"Our appetizer menu will be about twice as long as our entree list. That's so you can feel like you can come in and get a bite and a glass of wine or a beer. It's meant to be casual," Thorne-Thomsen says. 

Right now, Thorne-Thomsen is toying with the concept of a shrimp and gnocchi dish and smoked-duck empanadas. Diners also can expect to see bright, raw preparations like ceviche and carpaccio.  

"I like that it announces that you're serving fresh food," Thorne-Thomsen says. "I love flavors that just pop." 

He's also putting together a 100-bottle wine list, which will feature mostly American wines along with a healthy selection of bottles from southern France.

Story. Now Open - What You're Missing KC!, Sharmin Meadows

The highly anticipated restaurant Story opened its doors today in the Shops at Prairie Village. Carl and Susan Thorne-Thomsen own this contemporary American restaurant. Carl is the former chef de cuisine of Michael Smith and Extra Virgin restaurants and Susan is a former gourmet food store/cafe owner. 

Steve and I had the privilege of attending a preview event last night and I have to say Story is one of my new favorite places. The space is beautiful, the service outstanding and the food is exquisite. I had the chance a few weeks ago to visit while the space was still being renovated and the transformation is amazing. You can read more about my earlier visit here.

Although the décor and clean lines of this space make it an ideal location to celebrate almost any occasion or just share a nice dinner with family or friends, it is the cuisine that will keep you coming back.

I started with the smoked duck empanadas. Earlier this month when I was chatting with Carl about some of the dishes, I remember him mentioning the empanadas so I was excited to try them. The empanadas were served with black beans, avocado puree, shaved jicama, and were delicious. The outside of the empanadas were crispy, the filling tender and flavorful and the jicama added a nice crunch to the dish. 

Steve loves morel mushrooms and will spend hours in the woods hunting for them so when he saw the ravioli was served with morels, he was sold. The ravioli was rich, delicious and according to Steve, one of the best things he has ever eaten!

For our entrees, I was torn between the braised beef cheeks and the lamb. I love lamb, but the beef was served with a smoked gnocchi and well if you know me, you know gnocchi is one of my favorites, and adding in this smoky element, I knew this was something I was not going to be unable to pass up. Well thanks to the impeccable service, I was able to order the lamb and get a side of the gnocchi. It was the best of both worlds and one of the best dinners, I have ever eaten.

Steve ordered the roasted strip steak, it was cooked perfectly and very tender. Sautéed Swiss chard and potato croquettes accompanied it. The potato croquettes made the dish and I am going to have a hard time eating a potato prepared any other way now that I know they can taste like that!

I cannot forget to mention the bread. In addition to being a magnificent chef, Carl is an avid bread maker and makes all the bread in house. The bread is crusty on the outside, tender on the inside and the aroma is intoxicating. What a treat!

Both Susan and Carl took the chance to greet and welcome guests. Susan invited me into the kitchen for a sneak peak and wow, I must say it was quite impressive. I noticed all the kitchen staff working hard to execute flawless and tasty dishes.

While in the kitchen, I saw a lemon bar being plated and decided that is what I would be ordering for dessert.

When it did come time to order dessert, our server suggested the doughnuts that are served over a pastry cream and salted caramel. Oh, man! That sounded so good, but I had my heart set on the lemon bar. Lucky for me Steve got the doughnuts. It was great to share the desserts and get a little taste of each and although the doughnuts were good, I would have to say the lemon bar was my favorite.

I loved the tartness of the lemon against the sweet shortbread crust. With dessert must come coffee and Story proudly serves Kansas City’s own Roasterie, which of course is great but what made it so special for me is the old fashion sugar cubes and cream it was served with. I loved the nostalgia of the cubes replacing those rainbow colored packets that normally accompany that cup of after dinner coffee.

Make plans to visit Story soon, it will become one of your favorites and make you happily ever after!

Story is located at 3931 W. 69th Terrace in The Village Shopping Center. The 3000 square feet restaurant seats 66 in the dining room, 20 in the bar and 30 on the patio. Story features local, seasonal creative American cuisine, with Spanish, French and Italian influences. Story's name refers to the fact that Thorne-Thomsen is an ingredient-driven chef who searches for the best possible ingredients for his dishes and learns their story - how they were grown, where they were fished or where they were pastured. Story serves lunch Monday - Friday, brunch Saturday and Sunday and dinner 7 days a week. For dinner, appetizers run from $7-14, entrees are around $25 a piece, and desserts range from $6-10. Story offers reservations on their website www.storykc.com and by calling 913.236.9955.

If you have a great food find, restaurant or event in KC, you think I am missing, email me. 


In Good Taste,
Sharm

Chef Carl Thorne-Thomsen, Part Two: Baking bread and using 11 pounds of butter in one night - The Pitch, Jonathan Bender

What's your favorite ingredient? Maybe butter. I think my record for how much butter I used in a night at 40 Sardines was 11 pounds. But it's not my fault; it was all butter sauces. If the sauce calls for butter, I've got to put butter in it. [Laughs.] Still, I can't eat butter like I'm 20 years old any more. I use it to level out flavors

What are your culinary inspirations? As to professional inspiration, Thomas Keller is a big influence. His cookbook, the French Laundry Cookbook, had just come out when I was starting to cook. It was that attention to detail and care for the beauty of food. He demanded that things be done a certain way, the right way. Julia Child was another influence. The idea that pot roast and beef stew are the same thing and there's a path to follow. 

As far as personal inspiration, my grandmother had orange trees and Meyer lemon trees and avocado trees in her yard. She would grow raspberries and tomatoes and literally pick the stuff in the afternoon and serve it for dinner. It was just me and her husband. There would be platters of food, and she would always tell us to eat more because she didn't want leftovers. 

I reach for traditional flavors and combinations that I can represent in a nontraditional way. I might do a crab cake like a fritter, rather than the traditional mayonnaise crab cake. It's all in how you present and shape it. But it still has to taste good. Food to me is about pleasure. I want to eat things that are enjoyable.  

What's your best recent food find? Lucero olive oil from California. It's got very round, fruity flavors. It doesn't have the peppery bite of a Tuscan olive oil. I'll use it on ceviche.

What's your favorite local ingredient? I remember going shopping in Wichita at the farmers market for tomatoes in sandwiches. And at 40 Sardines, they put me in charge of the lunch menu, and I brought back Missouri peaches from the Overland Park farmers market for a peach salad.  People are very aware of local morels. And sometimes we get chanterelles that are unbelievable. Morels have a special flavor. They taste like the forrest with a nuttiness to them as well. You just saute them in garlic and butter.  
 

What's one food you hate? I don't really have one -- maybe fast food. I don't do fast food. I'm not particularly enamored of saffron, and I'm allergic to scallops. I like the flavor; they just make me sick. Saffron is such a unique flavor. It's very strong for me, and it's got a funk to it. 

What's one food you love? Foie gras. I love a seared foie gras torchon. I love the richness, unique flavor. You can grind it up, emulsify it into sauces. It goes great with fruit and sweet acidic things. It works with mushrooms and earthy, nutty things as well. 

What's your guilty pleasure? Potato chips, Kettle chips. The plain one in the brown wrapper, but that's because I love salt and butter. 

What's never in your kitchen? I don't do much canned stuff. And there's never store-bought bread. We're going to make our own bread at Story. That's one of those things where freshness is paramount. Wonder Bread doesn't even taste like bread to me. 

When I started at 40 Sardines, I was kind of intimidated. This was my first real kitchen job. The kitchen was busy. I had a dish on the pantry station. It was a goat-cheese flan with a cracker on it. I made the cracker out of this pizza dough. And as soon as I started making it, I felt like I could do this. It was very reassuring. For me, it's a touchstone.

Bread is total alchemy. You add flour, water, yeast and salt, and then you get this loaf of bread. People talk about molecular gastronomy. But bread is amazing. You create this thing. It's awesome. It's magic. 
 

What's always in your kitchen? Good olive oil and Parmigiano-Reggiano. I've got to have eggs. When it's seasonal, I'll work with what's at the farmers market. I go looking for corn, but if you have cucumbers, that's what I'll buy. 

What would you like to see more of in Kansas City from a culinary standpoint? I'd love to see more local restaurants. R Bar, Extra Virgin are doing a great job and the right thing. I love places that have real standards and making something, rather than just opening boxes and throwing something in the fryer. Cooking's about real ingredients and an honest product. 

What would you like to see less of in Kansas City from a culinary standpoint? The exact opposite -- corporate restaurants with a generic quality, where the food is very familiar. 

Where do you like to eat out? Room 39. I had a lamb breast -- you don't see that often. It's good to take chances. If you're at a famous restaurant, whether it's in New York or San Francisco, you know it's going to be good. I went to the Rieger Hotel Grill & Exchange. I had the chicken under a brick. It was spicy and delicious with broccoli rabe. I liked the fried chicken on a biscuit with eggs and gravy at Genessee Royale. It was traditional and well-done. [Chef] Blaire [Cobbett] is a great cook.  

What's the key to a new restaurant's success? I don't know. Good food and good service is what I'm hoping to provide. I try to stay organized and keep track of where my money is going. I keep track of who I'm hiring. We need to execute the food and have servers that know how to treat a guest. 

What are the rules of your kitchen? People would probably tell you I have a ton of rules. No whistling in the kitchen. No singing. I like things done the way I like things done. 

What's been your best moment in the kitchen? It's hard to single out one food-related moment. I have a sentimental one: I met my wife in the kitchen. I try and woo everyone with food. Chefs want to please you on every level. We want you to like it. We like seeing those plates come back clean because that means the portion size was just right, the seasoning was just right. 

For some cooks, food becomes less than what it actually is. Food becomes a product. You could be stacking boxes. But I remember at With a Twist, our best-seller was a turkey sandwich. And I had to roast turkey every day. I made it so much, I forgot that it actually tastes good. But then I would have a slice and I would remember, oh yeah, that's why people like this so much. 

What was the worst? I don't have one. There's little things, like when you send out a piece of veal that still has a string on it or an overcooked piece of steak. Those always suck. But I like that deadline that food always needs to go out. 

If you could steal one recipe in town from any menu, what would it be? No, I don't have a favorite dish that I would steal, although there are a lot of classic dishes around town. I do like the al pastor at El Camino Real. 

Who's got the best barbecue in town, and what are you ordering? Woodyard Bar-B-Que. It's a crazy-ass place that is pretty close to where I live. They've got good baby back ribs and a pretty tangy sauce. It's not as sweet. I like the beans there. It feels like what a barbecue place should be.

A chef is only as good as ... his cooks. He's as good as his staff. It's a group thing. As a chef, you have to conceptualize a dish, and if your staff can't do it, then you suck. It's not them. It's your responsibility.

Chef Carl Thorne-Thomsen is hoping for a happy beginning of his Story - The Pitch, Jonathan Bender

With Story's opening only weeks away, you won't often catch Chef Carl Thorne-Thomsen sitting down.

Chef Carl Thorne-Thomsen has long, slender fingers -- the kind of fingers not meant to be cramped and bent over a keyboard, hunting and pecking for letters, when they're capable of wielding a chef's knife with blinding speed. 

But he didn't know that when he was enrolled at Wichita State University, studying to get his MFA in creative writing. He knew something wasn't right, but he just couldn't put his finger on it. 

A window has just been taken out of the space that will become Story Restaurant (3931 W. 69th Terrace, in Prairie Village) to create an entrance to the patio. Contractors are preparing to set tile in anticipation of the kitchen equipment that will finally leave Thorne-Thomsen's garage and make its way to the restaurant this week. Story is expected to open by the end of this month.

And the chef who is eager to get into his kitchen can't help but think about why he's not holed up at a desk writing short stories. 

"With writing, I didn't know how to fix it," Thorne-Thomsen says. "But with food, I found this thing that I understood I could make better. I didn't know how to cook a chicken when I started, but I was willing to work at it and pursue it and make it better." 

When he left the MFA program, Thorne-Thomsen went to Wichita's With a Twist -- a gourmet grocer with a small espresso bar. He thought he might be able to convince them that they should sell his baked goods. Instead, he ended up running their lunch counter and kitchen. 

"We made everything from scratch. The amount of time I put into that lunch didn't make sense," Thorne-Thomsen says. 

But it wasn't just lunch. He was also evolving as a chef. After three years, he could whip up everything from soup to puff pastry. The kitchen had been his classroom. He had also fallen in love with one of the owners, Susan.  

The couple decided to move to Kansas City because Susan has family in the area. Thanks to then-general manager Ryan Sciarra's recommendation, Thorne-Thomsen was hired at 40 Sardines. He started at the salad station progressing to the saute line over a period of three years. 

"They did crazy things like seat a 20-top at 7 p.m. on Saturday night," Thorne-Thomsen says. "You could see the servers pushing tables together from the open kitchen, and it would be like, oh, man, here we go." 

He learned quickly that it's not fun to cook when a restaurant is slow. Over time, the number of entrees at his station rose from eight to 10 to 14 a night. When Michael Smith Restaurant opened in 2007, Thorne-Thomsen was the chef du cuisine. He worked on the menu with Smith and later oversaw the kitchen at Extra Virgin when it launched next door the following year. Thorne-Thomsen was cultivating many of the skills he would need as a restaurateur: ordering food, tracking inventory and managing the staff. 

The concept for his own kitchen began to take shape in December 2009. He had put together a business plan, only it wasn't for a restaurant in Kansas City. Thorne-Thomsen had settled on Santa Barbara. His grandparents still lived there. He and Susan had been married in the California city.   

"I'm an ingredient person. I don't want to fly fish in if I don't have to," Thorne-Thomsen says. 

But the challenge of finding a space in another city and a series of stalled negotations convinced him that maybe he was trying too hard to find something that he already had in Kansas City. Susan discovered an empty retail space in Prairie Village, and the restaurant build-out began at the start of this year. Now he's just waiting to show off his vision for what he hopes will be a neighborhood staple.  
 
"With writing, I could work on something forever. But with food, it has to go out of the kitchen, and you have to let it go," Thorne-Thomsen says. 

And now, more than a decade later, he's finally working on a new Story.

New Story restaurant plans May intro in Prairie Village - Kansas City Business Journal, Krista Klaus

A new contemporary American restaurant concept, Story, will open in May in Prairie Village's The Village Shopping Center, co-owner and local chef Carl Thorne-Thomsen said.

The "casual yet elegant" neighborhood restaurant at 3931 W. 69th Terrace will be in the space formerly occupied by Natural Wear. Story will seat more than 100 people in its dining, bar and patio areas.

Thorne-Thomsen said that opening the 3,000-square-foot restaurant is the culmination of a years-long dream.

"I started cooking about 10 years ago," he said. "It's always been a passion, a joy."

Thorne-Thomsen, who grew up in Connecticut but moved to the Midwest for graduate school, will open the full-service restaurant with his wife, Susan Thorne-Thomsen, who previously operated a gourmet food store and café, With A Twist, in Wichita.

Carl Thorne-Thomsen most recently served as Chef de Cuisine at Crossroads Arts District restaurants Michael Smith and Extra Virgin.

Story will serve American fare "inspired by the cuisines of France, Italy and Spain." Dinner entrées will average about $25; lunch will be priced between $6 and $12. Brunch will be served on the weekends.

BlueBike architects has been hired to design the space. John Green of Zimmer Real Estate Services LC represented Story in the lease; Trip Ross of Lane4 Property Group Inc. represented the landlord. Read more: New Story restaurant plans May intro in Prairie Village | Kansas City Business Journal

Restaurant called Story has tales to tell - The Kansas City Star, Joyce Smith

When we share life's little stories, they often tend to revolve around food or restaurants.

From the family holiday gatherings to marriage proposals, birthdays and other milestones, to just catching up with a friend — there's often something nurturing on the table.

That's why Carl and Susan Thorne-Thomsen plan to call their new Prairie Village restaurant Story. The operation, in the Prairie Village Shopping Center at 3931 W. 69th Terrace (formerly Natural Wear), is scheduled to open by late May.

"The 'story' also is about where the food comes from, the local farmer who raised it and then how the chef composes those products," Carl Thorne-Thomsen said. "Your favorite food is sort of autobiographical in a way, what you like, just like your favorite color."

But Story has a few other tales of its own.

Carl Thorne-Thomsen wanted to be a writer, but his passion for food overtook his passion for fiction. The self-taught chef wowed (and maybe wooed) his future wife — the owner of a Wichita gourmet store and café — by making her a chocolate cake. It was an audition of sorts for a chef position. He later talked his way into a job at 40 Sardines, and went on to help open Michael Smith and Extra Virgin as chef de cuisine.

Restaurant owner Michael Smith gave Thorne-Thomsen a lot of credit for Smith's James Beard Award nomination in 2009.

"He's a great cook and knows how to run a kitchen," Smith said. "I told him this would be one of the hardest things you'll ever do. Just keep doing it."

Story will have three different menus — lunch, afternoon snack and dinner. The owners had hoped to be open by November and had worked out a seasonal menu. For now it is set to make its debut with a spring menu.

Story will seat about 60 people in the dining room. It also will have a large bar area and outdoor patio seating.

An uncle is famed photographer Ray K. Metzker, whose work is on exhibit at the Nelson-Atkins Museum of Art through June 5. The couple plans to incorporate a Metzker landscape piece in the Story design, one taken in the woods at the Wisconsin summer cottage of Thorne-Thomsen's grandparents.

Cityscape runs Tuesdays and Fridays. To reach Joyce Smith, call 816-234-4692 or send e-mail to jsmith@kcstar.com. Follow her at twitter.com/joycekc.