The past 18 months has been chock full for the couple. They unveiled a two-month remodel of Bluestem this past June, a little over a year after Colby Garrelts was named Best Chef: Midwest at the 2013 James Beard Awards.
The new cookbook from Andrews McMeel Publishing is an extension of what the chefs started with Rye (which opened in Mission Farms in December 2012) as it delves into classic Midwestern fare. The hook is that the rustic, comfort food has been refined — although not to the point that you wouldn’t want to attempt it at home. The Garrelts posted a sneak peek at Made in America here, including a CliffsNotes version of the recipe for fried chicken that has made Rye a hit, a look at the Parker House rolls that grace the tables of Rye (you’ll be making them this Christmas), and a silky banana cream pie.
The first cookbook for the Garrelts was Bluestem: The Cookbook and it was released in November 2011. Made in America is available for presale at both Bluestem and Rye.