Four Inane Questions with Succotash’s Beth Barden
Photo by Lolo DeManche
If you’re in some facet of the media/entertainment industry in KC, it’s probably safe to say you’ve chowed down on chef Beth Barden’s culinary fare. Over the years, she’s become KC’s caterer—and personal chef—to the stars.
From Amy Poehler to the Queer Eye boys, Barden has dazzled countless visiting celebs with her menu of gourmet comfort foods. Heck, production crews often clamor for her food on set.
She’s also famous for making fluffy pancakes as big as your head at her popular brunch-ery, Succotash. SNL‘s Heidi Gardner is such a huge fan of Barden that she’ll often call her to whip up grub when she’s visiting KC. “Beth Barden is my go-to whenever I’m in for Big Slick,” she told us recently. “Like, she hooked me up—she’s the ultimate caterer extraordinaire.”
How beloved is Barden? After striking up a chummy friendship with QE‘s Antoni Porowski, she was asked to be a recipe tester for his 2019 cookbook. She was also the resident food stylist for the 2018 Queer Eye book. Oh, and if you haven’t partaken of her famous 8-layer rainbow cake at a local philanthropic event, can you even call yourself a Kansas Citian?
Photo Courtesy of Beth Barden
The ever-humble and ever-evolving Barden is quick to remind people that food should elicit a visceral response. “Food should make you happy,” she once told KCUR. It’s no wonder that she remains a culinary mainstay in the metro.
We caught up with Barden after Big Slick to pepper her with our subpar questionnaire. And, no, before you ask—Barden wouldn’t divulge the upcoming stars she’s cooking for this summer. Clearly, she doesn’t quiche and tell. Bless.
The Pitch: What’s the quickest, easiest way to completely butcher an otherwise amazing dish? A real dining disaster.
Beth Barden: Truffle oil. Period.
What’s the nicest compliment/feedback you’ve ever been given on your food/culinary skills?
I was doing daily catering for a television show production that lasted 10 weeks. There was a seasoned cameraman who had worked in the industry for decades and was very interested in food. We always visited briefly during meals.
About halfway through the shoot, he came in one day and grabbed his lunch. He took a few bites, shook his head, and laughed. I asked him what was so funny and he said, ‘Nothing.’ A few minutes later, he came back and told me that he had eaten all over the world—in restaurants and settings from high to low, and thought he had ‘Tasted all of the flavors available.’
He went on to tell me that every day he was surprised by something I had cooked and that he looked forward to catering every day because he knew he was going to have an experience he enjoyed so much. When they needed to bring extra production staff to the shoot, he used pictures of my meals to entice others to join the shoot. The job was incredibly difficult, but moments like these and so many others made it more than worth the effort.
Photo by Lolo DeManche
What’s one flower that deserves to be in every bouquet?
I would love to see ranunculus, zinnia, and fresh herbs in every bouquet. When lilacs are in season, they’re my very favorite. I think all flowers have merit and specific charms, but I still prefer odd, non-traditional, and brightly colored ones.
What’s the most horrific gift/present you’ve ever received? Like, shockingly awful, but still kinda sweet.
I have always been someone that has struggled with my weight. One year for Christmas, I received a lovely pair of pajamas. The print and fabric were fantastic and I was truly excited to wear them, until, I picked them up and unfolded them and found they were a size that was at least five larger than my actual one. I so appreciated the thought, but because I had so many complicated issues with my body, I was gutted.
Bonus 5th Question: The worst candle fragrance in the world is…
Anything that smells like baked goods, vanilla, or powdery florals. I am a fan of oud—like, amber, sandalwood, tobacco, leather, citrus, and herbs.
