Chef Carl Thorne-Thomsen, Part Two: Baking bread and using 11 pounds of butter in one night

Chef Carl Thorne-Thomsen is only weeks away from opening his new restaurant, Story (3931 West 69th Terrace), in Prairie Village. Yesterday, he delved into how his culinary career has brought him from Wichita to Kansas City. Tomorrow, he’ll talk about the restaurant space and some of the items he’s planning for the menu at Story. Today, he’s answering all of Fat City’s questions about what he likes in the pan and on the plate.

What’s your favorite ingredient? Maybe butter. I think my record

for how much butter I used in a night at 40 Sardines was 11

pounds. But it’s not my fault; it was all butter sauces. If the sauce

calls for butter, I’ve got to put butter in it. [Laughs.] Still, I can’t

eat butter like I’m 20 years old any more. I use it to level out

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