22.02.12

John Starr creates five-star meals at home. </p><p>Although Starr travels the globe savoring flavor profiles from different countries and cuisines, there&#x92;s still no place like home, cooking in his own kitchen.</p><p> Starr pursues ingredients from around the world to create exceptional epicurean experiences for his wife, Debbie, and their three children: Miranda, 18, and twins Adam and Lily, 16. </p><p>While Starr appreciates the finer foods in life, he also relishes time spent around the table with family and friends.</p><p> <span class="bold">Residence: </span>Kansas City</p><p> <span class="bold">Occupation:</span> Chairman of an industrial packaging equipment manufacturer</p><p> <span class="bold">Special cooking interest: </span>Fine dining at home</p><p> <span class="intro_bold_italic">q.</span>Is food a hobby you can sink your teeth into? </p><p> <span class="page_topic_leadin">a.</span>My dad was a food scientist, and while I grew up enjoying food, I was also aware of the chemistry behind it. Now, I love to pursue the best-of-the-best when it comes to the ingredients I use in my cooking. </p><p>And that doesn&#x92;t mean it has to be an expensive endeavor. I love using salts and peppers found throughout the world. </p><p>I enjoy savoring a cup of tea made properly as much as I enjoy a wonderful wine.</p><p> <span class="intro_bold_italic">q.</span>And for you, fine dining isn&#x92;t just reserved for the dinner hour, is it? </p><p> <span class="page_topic_leadin">a.</span>Every morning I&#x92;m home, I make a special breakfast for my family. Not only does it help to start their day off right, we enjoy a wonderful meal together when they&#x92;re fresh in the morning, not fatigued after a long day of activities. </p><p>I set a formal table, and we sit down together. The kids enjoy when I make a traditional Japanese breakfast for them, which consists of miso soup, rice, grilled fish, little pickles, blanched spinach, seaweed rolls and the most amazing noodles from Japan.</p><p> <span class="intro_bold_italic">q.</span>Would you say you&#x92;ve passed an adventurous palate onto your children? </p><p> <span class="page_topic_leadin">a.</span>Our children appreciate food and aren&#x92;t afraid of new culinary experiences. This summer, we had the privilege of eating at The Fat Duck Restaurant in England. Heston Blumenthal&#x92;s restaurant has been awarded three Michelin stars and named the best restaurant in the world by Restaurant Magazine. Blumenthal likes to experiment with diners&#x92; perceptions, and that was obvious when we were served a cup of tea: one side of the cup was filled with hot tea and the other side was ice cold. To drink that cup of tea was an interesting sensation. Food is meant to be enjoyed by all the senses.</p><p> <span class="intro_bold_italic">q.</span>Your prime rib certainly is a feast for the senses. </p><p> <span class="page_topic_leadin">a.</span>This cut of meat is very special and comes from L & C Meat in Independence. It is USDA prime beef that has been aged for 28 days in ozone. The aging process makes it a more flavorful piece of meat and also breaks down the connective tissues to make it more tender as well. </p><p>This recipe is inspired by Martin Heuser, former executive chef with the Westin Crown Center in Kansas City. The secret to this beef is to cook it low and slow. There should be virtually no pan drippings from this roast. Because it is roasted at such a low temperature, the moisture does not boil out and is retained in the beef.</p><p> I enjoy making good food that highlights the best of ingredients in their purest form.

Source: Kansas City Star