Profile

Nate Feldmiller

Chef, Café Europa

Did you always know that you wanted to be a chef?
My mother is a good cook and my Uncle Eric got me really interested in cooking, but I pretty much knew I wanted to cook from about age 15 on.

You’re a local guy – tell us about your training and experience.
After I graduated from the University of Missouri, moved to New York and worked in Soho, Tribeca, and then headed to Brooklyn. When I returned to Kansas City I did some catering before opening a Deli downtown. Then it was on to Circe on 39th Street.

What inspires your menu?  Where do you look for new ideas?
Most of our inspiration comes from the ingredients that are available. I like to come up with a twist on an old standby. Roasted chicken is a good example.  Everyone loves a good crisp-skinned chicken, and with our wood burning oven we can really roast a bird and serve it with vegetables that our local farmers supply.  It's a good old fashioned roasted chicken improved upon by the wood fired aspect.

What local products show up on your menu?
Mostly produce – good regional, seasonal stuff. We work with several farmers and I especially like to use anything from Dan May of Organic Way in Milo, Missouri and Thane Palmberg from Desoto, Kansas. Just hearing that they have Swiss chard or fresh spinach makes our quiches almost make themselves.

Tell us about the changes you’ve made at Cafe Europa.
We rehabbed the dining room and bakery, but kept the cozy feeling of our old décor. We also changed the kitchen so it can accommodate our bakery and dessert needs, and also allow us to serve dinner in addition to lunch. We also hope to add breakfast and brunch very soon. The menu still offers Cafe Europa favorites such as Tomato Basil Soup, Europa Chicken Salad and Beef on Weck but the big change is that we serve dinner. The dinner menu includes some of the lunch items as well as heartier entrées such as Flank Steak over Polenta, Scallops and Wild Mushroom Risotto, Braised Pork, and the Crestwood Burger.

What’s your best piece of advice for readers who are tackling Thanksgiving dinner?
Stay organized and clean as you go. Always start your turkey an hour before you think you should in case something happens, plus a big turkey likes to rest before it is carved. Or you could let us help!  We offer anything – an entire traditional dinner, or just the stuffing, or just the pies. Just let us know, and we will keep our mouths shut if you want to pretend that you made everything yourself!

Profile Fridge

1. What's something that's always found in your fridge? Mustard
2. What's the most unusual thing in your fridge right now? Korean Chili Paste
3. Is there anything in your fridge that might surprise us? Yes, but it’s a surprise.