Four Inane Questions with: Chef Jasper Mirabile Jr.

Courtesy of Jasper Mirabile Jr.

Hard to believe, but Jasper’s Restaurant turns 70 years young on April 1. Since its inception in 1954, Jasper’s has become a cornerstone of Kansas City’s culinary scene—especially when it comes to celeb sightings and unparalleled carbo-loading. (We see you, Paul Rudd!)

Chef Jasper Mirabile Jr. took over the reins of the beloved ristorante from his dad in the 1990s and “focused on following in his father’s footsteps and curating a dining experience based on customer feedback,” he says. 

Since then, the eatery and attached Italian delicatessen has become a cherished gathering place for countless generations. “I just know my mother and father would be so proud that we are carrying on the tradition,” adds chef Jasper, who is hosting a special 1954 menu on April 1, along with a series of special events and promotions throughout next month.

Over the years, Mirabile has become somewhat of an omnipresent force in KC’s food scene. In addition to helming his late father’s celebrated restaurant, he’s also added cookbook author, radio show host, columnist, and locavore/sustainable food advocate to his list of accomplishments.

We caught up with Mirabile to pepper, salt, and basil him with our litany of lame-o questions. We’re not sure if Chef Jasper was impressed or appalled that we wolfed down an entire coconut cake while we waited for his answers. Probably both. Bless. 

Courtesy of Jasper Mirabile Jr.

The Pitch: Be honest. What’s the deal with peas in your Italian cuisine/dishes? 

Chef Jasper Mirabile Jr.: Peas are very common in Italy, and served in a lot of dishes, whether it be arancini (rice balls) pasta, or meat dishes. But, for some odd reason, my family takes it to another level. 

My father would put peas in everything, including our most popular pasta dish Cappellini d’Angelo alla Nanni. One of my favorite dishes was sautéed chicken livers and peas. Seriously, you must try it!

If you were an Italian cheese, what Italian cheese would you be?

If you asked me this twenty years ago, I would say Parmigiano Reggiano, the king of Italian cheese.

Courtesy of Jasper Mirabile Jr.

But since my life is centered around making my tableside mozzarella, then you know what it is. Mid-April through late September, I live and breathe fresh mozzarella. It’s the most popular dish on the menu and believe me, I get a workout every night preparing it.

What TV game show would you absolutely excel at? Like, crush your competition? 

Let’s Make a Deal. I’ve been watching that show since I was six years old when Monty Hall was the host. And today, it’s still on my bucket list to dress up as a meatball and be a contestant. Ahhhh—I can only dream!

Rumor has it that you’re obsessed with Waffle House. What’s up with that?

One of my first dates with my wife Lisa was at Waffle House. Today, it’s still a tradition, especially on Valentine’s Day. Look, we travel the world and we can eat anywhere, but sometimes you just want a delicious waffle, a couple of fried eggs, crispy bacon, some hash browns, and a good cup of coffee. 

We were even honored to be written up in a new book all about Waffle House. Yes, it really is one of our favorites.

Bonus 5th Question: Finish this sentence: My all-time favorite Halloween costume was… 

When I dressed up as a cannoli. Yes, a big cannoli. It was hilarious. Especially when I went on TV with it. That Halloween evening, I was still dressed up and even walked around the dining room at my family’s restaurant. I still laugh every time I see that photo.