Executive Chef Michael Smith, and his wife and business partner, Nancy, are going into the Spring of their ninth year in the Crossroads with the announcement of a new pastry chef in Caitlin Hotzel, and a to-go soup program called “Soup’s On.”
Hotzel has joined the culinary team as their new in-house pastry chef, and will be in charge of creating and executing new desserts for both Michael Smith and Extra Virgin that will compliment the James Beard award winning chef’s overall menu for each concept.
“Michael Smith Restaurant and Extra Virgin are icons of Kansas City’s culinary scene,” Hotzel says. “The quality and creativity of the menus elevate them to places of distinction and I am honored to become part of the team. It’s an incredible opportunity to work alongside the talent that has earned the restaurants repeated accolades.”
Hotzel earned a bachelor’s degree in English from the University of Kansas before getting her culinary education at Le Cordon Bleu in London. She has served as the assistant pastry chef at Bluestem and prior to that worked at Natasha’s Mulberry & Mott, assisting in the preparation and production of classic French pastries, with an emphasis on French macarons.
Additionally, Smith is pleased to announcing the start of a new to-go program for the delicious made-from-scratch soups he serves in his restaurants.
The soups are available to order weekly by calling the restaurant, and day-of pick-up is available from 11:30 am-8 pm Monday through Friday and 5-10 pm on Saturdays.
The soups sell for $10.75 per quart, plus tax and will change weekly. Watch the restaurant’s Facebook page for listings of the soups that are available each week.
Soups will rotate weekly, but will include options like Iberico ham & vegetable broth, wild roasted mushroom broth, butternut squash & apple and a broccoli soup with broccoli florets.
“Our scratch-made soups, with their unique and hearty flavors, have always been a popular menu item with guests,” says Smith. “Due to their popularity, we decided to package and sell them by the quart so that guests can enjoy a taste of Michael Smith Restaurant and Extra Virgin at home.