Starker's Reserve Donates $15,000

STARKER'S RESERVE DONATES $15,000 TO THE NEW ORLEANS HOSPITALITY KATRINA RELIEF FUND BY PRODUCTION OF A SHAFER VINEYARDS' WINE DINNER

KANSAS CITY, MO - On Monday, October 17th, Starker's Reserve hosted the city's first-ever Shafer Vineyards' charity wine dinner featuring Doug Shafer, president of Shafer Vineyards. This sold-out event was produced by an amazing chef team from several local restaurants including Starker's Reserve (John McClure), Blue Stem (Carl Thorne-Thomsen and Room 39 (Howard Hannah. Together, they prepared a flawless six-course New Orleans'-style wine dinner.
The proceeds from ticket sales and silent auction, Starker's Reserve donated $15,000 to the New Orleans Hospitality Disaster Relief Fund, a fund that has been established to benefit employees of the hospitality industry of Greater New Orleans area who have experienced hardships because of the devastation caused by Hurricane Katrina.

More than 75 people indulged in Acadian-inspired dishes, a tribute to the internationally-famous Frank Brigtsen of Brigsten's Restaurant in New Orleans, a victim of Hurricane Katrina. Chef John McClure spent several years of training in classic Louisiana cooking under Brigsten and wanted to find a way to contribute toward the rebuilding of New Orleans' industry.

Partnering with Starker's Reserve is Doug Shafer, president of Shafer Vineyards, a California-based internationally-acclaimed vineyard. Shafer spent the evening mingling with all guests and providing wine overviews and flavor humor to the evening.



ABOUT THE CHEF
John McClure is the Executive Chef at Starker's Reserve in Kansas City, Missouri. The son of a cattle rancher, Chef McClure grew-up in Tescott, Kansas surrounded by bountiful farms. He developed an appreciation for products that were fresh from the farm and garden. From the harvest in the hot wheat field to tending to hundreds of cattle, McClure knows first-hand the sacrifices made to get an entire meal on a plate.

Through hard work, commitment and a respect for food, Chef McClure has captured the essence of his home region and the roots of his culinary background. His inspiration comes from his mother and grandmothers and his aspiration is to capitalize on his savvy personal relations and larger-than-life personality to create upscale comfort food that is approachable and delicious, partnered with impeccable service.

With nearly 10 year's experience in the culinary arts, Chef McClure produces innovative menus that are hand-crafted using only the freshest, seasonal and native ingredients to create the restaurant's contemporary American menu. Today you can experience many favorites like buttermilk marinated cucumbers & onions, crawfish au gratin, and pan-roasted veal chop with sweet corn and fava bean succotash.

Chef McClure's introduction to the culinary arts is a unique one. Out of highschool, he joined the Navy and was a cook stationed in Japan for three years, where he fancied the local authentic Asian foods and enjoyed providing meals for thousands of people on a daily basis. After the Navy, John graduated from the Culinary Institute of America in Hyde Park, New York and then moved to Kansas City where he worked at the American Restaurant. He then moved to New Orleans, Louisiana where he worked at Brigtsen's Restaurant, learning new cooking techniques and authentic Creole and Cajon dishes. After a few years, it was time for him to move closer to home, when he reconnected with mentors' Chef Debbie Gold and Michael Smith as Sous Chef for their restaurant 40 Sardines in Overland Park, Kansas.

If you would like to book a reservation or learn more about Starker's Reserve events, please email Chef McClure at jmcclure@starkersreserve.com.



ABOUT STARKER'S RESERVE
Starker's Reserve is one of Kansas City's best kept secrets