Meet Katharine Elder, founder and creative director at Elderslie Farm
READ MORE
Changing of the guard
Wichita’s new generation of chefs is young, passionate and earnest, and they’re focused more on sustainability and creativity than their predecessors could be.
Expand All
Wichita’s “new guard” of chefs are passionate young men and women who are local celebrities.
For them, food is an art, a passion and a career, not just a job. They’re not competitors but colleagues. They’re pumped about local vegetables. They’re friends with local farmers. And they’re leading Wichita on a new culinary course. Read about Katharine Elder below; read about more of the new guard here.
Katharine Elder
Job: Founder, creative director at Elderslie Farm, 3501 E. 101st St. North, Kechi
Age: 36
Hometown: Born in Ann Arbor, Michigan, raised in Wichita
Training: “Self-taught/great mentors”
How did you become interested in cooking? “Wanting to use the produce from our farm to share convivial hospitality while celebrating and elevating the produce from right around us as I’ve seen modeled, particularly in the northern Italian countryside.”
What makes Wichita a special place for dining? “We have many talented and proficient growers and producers as well as a community of people interested in and willing to patronize restaurants doing interesting things. The cost of living here also supports more frequent dining out.”
One thing you’d like to change about Wichita’s restaurant scene: “I’d love to see more small restaurants (50-60 seats) with short, intentionally curated menus.”
Favorite Wichita restaurant besides your own: “Depends on the day! Love Piatto (1706 E. Douglas) for pizza and a quick night out. I’m also a sucker for mussels, so if those are on the menu, I like the place.”
Your philosophy on your job: “When asked about the ‘why’ behind being a chef, I find that I believe very strongly in the humanizing aspects of the table. Being able to provide respite and lovely experiences for people is such an honor. Having the opportunity to do that through responsibly produced, excellent ingredients brought to their highest potential is even better. Hospitality has the ability to build community like no other industry in my opinion. The opportunity to create something beautiful — not just food but an experience for others — keeps me invigorated and excited every day. We still have so much to learn and so far to go.”
This story was originally published October 31, 2021 at 5:00 AM.
.jpg)
