Chef Jason Bowers, Part Two: Magic barbecue in Parsons, Kansas, and the allure of girly drinks

Jason Bowers grew up in an interesting era — when chefs like the Galloping Gourmet and Frugal Gourmet had just arrived on the scene. The executive chef at the Hotel Phillips remembers watching both on television with his grandfather, who had been a cook in the Army.

“To see that flair, the ability to produce something artistic in nature with food — that really interested me,” Bowers says.
 
Today, he explains why side dishes are so important, while tomorrow he talks about meeting a rock god and his five favorite beers for summer.