Executive Chef Adam Yoder joined Cafe Trio's Culinary Team in June of 2008 at their previous Broadway location after a brief stint at Carlo's Copa Room just up the street. What most folks don't know about Chef Adam is that art was his first love, not cooking. He was studying print making at the Kansas City Art Institute when he discovered his passion for cooking, particularly the necessity of constantly refining skills [he sees cooking not so much art as craft]. In the Trio kitchen he also re-discovered an appreciation for high quality, locally sourced produce and meats which also had it roots in his childhood experiences on his grandparents farms where canning & preserving the harvest for extended use and also butchering livestock was part of daily life. In 2013 when Adam took charge of Trio's kitchen as Executive Chef and began to put his own stamp on menu creation and kitchen organization, all these influences came together.
Essentially self-taught Chef Adam lives what he believes that great food "reflects the local area and is made with care and attention to detail." He is constantly amazed by the depth and variety of local products that are available and delights in using fresh wild herbs and greens, some of which are not always quickly recognized [like purple tomatillos, ground cherries, persimmons, baby eggplants or unique varieties of mushrooms]. If it is in season, you are likely to find it in the Trio larder and incorporated into his carefully crafted chef's specials and presented with some artistic flair. He is quick to point out that plating a dish with artistry that adds visual appeal is essential but he also adds that "in the end it is not about the art, but the food." His not-so-guilty food pleasure is tacos and a growing list of local taco purveyors. His favorite TV watching experiences is the acclaimed PBS series: "The Mind of a Chef." Asked about celebrity chefs that inspire him, he named a trio he says he admires: David Chang, a Korean-American chef and entrepreneur founder of the Momofuku restaurant group; Paul Virant who is known for inventive canning and preserve techniques in a restaurant setting; and Sean Brock, a Southern region inspired chef-owner of "Husk" who emphasizes low & slow cooking processes and preserving and cultivating local styles and flavors. All are regional and national award winners and few would be surprised if Chef Adam is among them one day, except maybe Adam himself, who thinks cooking well is it's own reward.
Triple Trio Chocolate Whoopie Pies With Mint & Raspberry Buttercream Cream Cheese
Makes 20 servings
2 cups all purpose flour
5 tablespoons unsweetened cocoa powder
1 1/8 teaspoon baking powder
1 teaspoon baking soda
1/2 cup unsalted butter at room temperature
1 cup sugar
2 egg yolks
1 teaspoon vanilla extract or scraped whole vanilla bean
1 cup whole milk
Butter cream-cream cheese filling:
½ cup unsalted butter
2 cups plus three tablespoons powdered sugar
¼ teaspoon vanilla extract
2 cups softened cream cheese
¼ cup egg whites (about two whole eggs)
3-4 drops green food coloring
3-4 drops red food coloring
3 tablespoons peppermint extract
3 tablespoons raspberry extract
Preheat oven to 375 degrees and line baking sheet with parchment paper. In a bowl, mix butter, egg yolks, sugar, and vanilla until well blended. Sift all dry ingredients together in a separate bowl and then add to egg-sugar mixture in three steps, alternating with milk until well blended and smooth.
Pipe batter with bag in 1-inch-round drops, approximately 1 tablespoon each. Bake for 8-10 minutes with a low fan and at 350 degrees, in a convection oven.; or 8 minutes in a standard oven. Let cool. Store at room temperature.
Cream together the butter, powdered sugar, and vanilla. Beat in softened cream cheese until smooth. Fold in egg whites. Divide filling in half before adding food coloring and flavoring, separately, into each batch.
Pipe one flavor of butter cream onto cooled cookies, top with a second cookie, pipe on the other flavor and top with another cookie. Decorate with melted white chocolate if desired. Serve with whipped cream and chocolate syrup.