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Q & A With Jasper Mirabile Jr. of Jasper’s Restaurant, Kansas City’s most award-winning restaurant!
Q. What is your passion? Tell us about it.
A. Jasper Mirabile Jr. For Jasper J. Mirabile Jr., working in the kitchen of Kansas City’s most award -winning restaurant has been a homecoming to his family-owned establishment. Mirabile’s family history reflects a love for fine food and elegance. His grandmother helped his father launch Jasper’s back in 1954, and now almost 67 years later, Jasper Jr has taken the reins of the 2000+ square foot kitchen. In his own style, Jasper creates dishes from his Sicilian background with heavy influences from Tuscany and the Piemontese regions of Italy.
Jasper attended the University of Nevada, Las Vegas, Hotel and Restaurant School and K State Univ. During the course of his studies he would travelto Europe every summer to visit cooking schools in Paris, Venice and Milano. Today, he works to impart his vast knowledge of food to all who are interested by offering multiple cooking classes in venues across Kansas and Missouri.
Mirabile is an acclaimed chef who has made guest chef appearances at The James Beard House in New York. He has been featured in several major newspapers and magazines across the USA. Over the years Jasper’s has made a name for itself as one of Kansas City’s most popular dining attractions. Recently, Zagat named Jasper's onr if America's Top 25 Italian Restaurants and Travel & Leisure named Jasper's one of USA's Top Italian Restaurants. To learn more, check out restaurant’s website at www.jasperskc.com.
Mirabile’s other activities include: hosting a popular weekly radio show on KCMO 710, Live! From Jasper’s Kitchen, chairman of Slow Food Kansas City, Vice President (Midwest) of Gruppo Ristoratori, and board member of The American Institute of Wine and Food Kansas City; additionally, Mirabile is the The Wisconsin Cheese Chef Ambasadore, author of two cook books and working on his third cookbook, On The Cannoli Trail and recipe creator for many local and national companies such as Hen House Markets, American Italian Pasta Co., Wisconsin Milk Marketing, Farmland, Plugra Butter, Smart Chicken & Red Gold Tomatoes.
I am very passionate about food and teach cooking classes here in Kansas City along side running...[an- Italian restaurant. Our family has been been in business now since 1954. I make tableside Mozzarella at Jaspers and it is the number one dish and everyone comes in just for that this.
Q. What inspired you to pursue this passion? Tell us the story.
A. I love making fresh table side cheese and thought this would be perfect for an article.
Q. What makes your product unique?
A. I started making table side cheese in 2008. I bring the [curds] to the table and hot water and pull the cheese right in front of the customer.
Q. Who is your audience? How do you engage them?
A. Believe me, I have children three years old [that] go crazy over this and customers who are 90 years old [that] absolutely love this. I’m on TV a lot here in Kansas City and I have my own radio show.
Q. What experience do your products create? What can recipients expect?
A. People lineup every night to see this creation. They know I have a passion for creating authentic Italian cuisine.
Q. Where can your products be found?
A. Jaspers Restaurant, 1201 W. 103rd St., Kansas City, MO.
Q. What is next?
A. I’m working on another table side dish right now.
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