Chef J.P. Samuelson didn't even stay on long enough at Red Stag to create much of a screen blip. He recently moved on to D'Artagnan, a gourmet meat and foie gras purveyor that sells fancy products to chefs and restaurants. Restaurateur Kim Bartmann says that the two of them are on good terms and he'll be more than welcomed back into her company should he decide he misses the chef game.
Back in December we reported that Brian Crouch had just taken over the kitchen at Tiny Diner. Crouch has a couple decades' worth of culinary chops, including a long stay at La Belle Vie. Bartmann says that Crouch will be changing the menu at Red Stag, and now that the construction is complete on the building, they'll be able to go full steam ahead. Bartmann is also introducing Taya Kaufenberg as chef of Tiny Diner.
Kaufenberg's culinary experience is directly tied to the local/natural/organic movement, which Bartmann says makes her an excellent fit for Tiny Diner and its focus on sustainability. Kaufenberg has run the kitchens at the Wedge and Common Roots, as well as worked as general manager of French Meadow Bakery. She also ran the kitchen at Open Arms of Minnesota, and her status as a Coast Guard veteran will serve her well in the kitchen.
Bartmann says she is excited to roll out the next regional menu at Tiny Diner with Kaufenberg, which will be focused on the regional cuisine of Albuquerque, New Mexico.
Bartmann added by way of punctuation: "37.5% of my chefs are women."
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