Can I say it without offending? I’m tired of Winter already and it hasn’t even officially arrived! Summer was way too short for me this year … If I don’t have to look at another squash or pumpkin, I’m good with that.

Just kidding, I know you guys all love the warm and hearty soups and sauces made with these autumnal gourds, even if they were never favorites of mine .. I just miss the warm summer breeze, cooking outdoors and the color green. I guess I’ll try to do some tropical destination cooking events soon to warm my bones and make it through the long cold months ahead.

Speaking of getting tired of stuff … I want to blow up the menu at Extra Virgin … it’s hard for a chef when menu items are loved so much that it’s impossible to change them without negative blow back. But I’m feeling hemmed in, so a word of caution .. I may need to blow it up!!!  I’m going for my third shot of espresso now, so I’ll give it more thought and get back to you. Feel free to comment and let me now your thoughts too.

know why I’m missing Summer (while short), we had a very eventful one. We did a private party for singer Sheryl Crow and it was an honor. A small group of 12 and she was so easy to talk to. Beautiful, smart and sexy .. oh and she can sing a bit too, so what’s not to like. We also saw the opening of the Kauffman Performing Arts Center, literally right down the street.

We were featured on both Food Network and The Cooking Channel recently and had a lot of fun doing that. We are also very grateful to all of you for giving us your patronage, spreading the word and helping us stay excited about what we do. We love Kansas City, but I have to give a shout out to a few Chicago Restaurants we tried recently. Belly Shack, Publican, Frontera Grill and Urban Belly …all fun and interesting foods. Check them out if you are in the windy city.

Right here in Kansas City though I was glad to see the Pop-Up Restaurant concept taking hold this Summer as Alex Pope and Jenny Vergara gave it a go. Our wish is for continued success as we love new ideas and concepts that move the cooking process forward.

So anyway, don’t worry, I’ll keep the wood fire hot and the seasonal foods on the table because after all … it’s you guys we do it for and I can’t imagine doing much else than cooking for you. When you’re happy, I’m happy … I’d just be a little happier if Summer would hurry back around.

I’ll end with this … we experienced some sadness recently. I’m sure you are all aware of the death of a close friend of ours, Chef John McClure. I have nothing but heart felt sympathies for his family and extended restaurant family. He cooked like his food…real and honest.  He partied with the best of them. And ironically…I believe he loved life!!  He would be furious with himself over this tragic news. We’ll miss you John.

Until next time … stay caffeinated.

Chef Michael