"Bomber" Mike Lee
Video: by Isabelle Shaw
No longer 2009. If you haven't been to Trezo in awhile, check this out!
Curt Likins celebrates 10 years with Trezo Mare! Thank you Curt for your dedication and professionalism. Your attentive and charming personality enhance the Trezo experience for our guests.
Foraged by Chef Steven Jackson, Maitake mushrooms are nicknamed "the dancing mushroom" because it's a joyous occasion when found! Maitake mushrooms have a delicate and feathery texture, easy to cook with and adored by chefs. Also known for boosting the immune system, they're delicious and healthy! This Maitake will be used in tonight's seared salmon special, pasta dishes and more!
Right photo: Tonight's special: Seared salmon, lobster mashed potatoes, foraged sautéed Maitake mushrooms, green onion emulsion. Add grilled shrimp.
At the age of sixteen, Robert enrolled in a culinary arts program at the local vocational school and was encouraged to work in a real “from scratch kitchen”. He found his way into Lidia’s restaurant and was hired on as a pantry cook. From the first day he entered the kitchen and put on his chef’s coat, he knew he had found his career path. The kitchen moved so quickly and effortlessly with all hands working together to create something he had never imagined existed. From Lidia’s Kansas City, Robert moved to Pittsburgh to open a new Lidia’s restaurant. This was his first Chef’s position and barely at the age of twenty. He later moved back to Kansas City to refine his ideas and thoughts of food and began to develop his goal as a Chef. He moved through some great Kansas City restaurants from ZIN, Piropos, Grand Street Café, Bluestem and finally, Trezo Maré. These places helped Robert to succeed in perfecting his role as a Chef, allowing him to see many different foods and philosophies. “Cooking and creating great food is only a piece of being a great Chef, and leading a group of people to recreate your idea has become an ever increasing piece of my Chef development.”
From my earliest experiences in the kitchen, freshness and an understanding of ingredients have been first and foremost. The ingredients are the heart of cooking; you need to understand the yin and yang of food. This means that contrasting flavors often times create a perfect balance. Food grown close to home and naturally is always what I look for. Creating sustainability is a responsibility of every chef in my opinion. I want to create innovative and creative food, understanding that it is about pleasing the customer first. I want to create an environment that allows people to remember and experience a time where friends, family, food and comfort all come together.
Our Sous Chef Steven Jackson provides Trezo a variety of fresh and seasonal produce daily, direct from his farm. Also a dedicated forager, his wild greens and mushrooms can be found in many of our menu items and daily specials.
Here at Trezo, we take pride in the abundance of fresh produce yielded by local farms and local community at large. We also acknowledge how fortunate we are to have Chef Steven as part of our culinary team, working together collaborating and developing Trezo Mare's menus promising seasonal, inspired, and relevant food.
More from Steven...
EARTH DAY IS APRIL 22, 2015!
Trezo Mare is a leader and an innovator in Kansas City in embracing environmental concerns and “going green”. Nearly 80% of all materials not consumed in the restaurant are recycled or composted through our partnership with the “Fred Project” and Ripple Glass. Trezo Mare is also committed to our community and gives back through our “Dine with Purpose” program.
Managed by Maureen Veto-Slater
KC Integrated Marketing