Michael Smith Blend

In 1994, Michael was recruited to be Executive Chef and Corporate Chef for Kansas City’s The American Restaurant. Michael quickly breathed new life into both the menu and the image of the 25-year-old restaurant, which had suffered in the past from an intimidating and pretentious image. His fresh, unfussy American fare, supported by the foundation of his extensive French training, won the trust and loyalty of local diners. In 1999 Michael won the James Beard Award for “Best Chef in the Midwest”—a first for him and for Kansas City. With multiple new restaurants in Kansas City, he is a true icon of Kansas City's food scene.

Tasting Notes

Notes of molasses and spice; syrupy and heavy in body; sweet with soft apple undertones.