WestChase Grille has offered contemporary American cuisine in a warm and elegant setting since November 2008. It’s owners/Executive Chefs, John Westerhaus and Chase Wilcox, have been friends for 20 years. Wilcox attended the Western Culinary Institute in Portland and honed his skills in restaurants from his hometown of Albuquerque to Santa Fe and Beaver Creek, CO. Westerhaus studied cuisine and pastry at Le Cordon Bleu, in Paris, and then worked in Vail and Beaver Creek. In 2007, the men decided to follow their dream, of owning a restaurant together. The two had visited Kansas City many times for the American Royal BBQ competition, and chose Overland Park over their hometowns of Albuquerque and Indianapolis because of the tremendous local support for independent restaurants.
“Buy the best ingredients, prepare them simply with the proper technique, and let the quality of each ingredient speak for itself,” Westerhaus says. “We complement that with great service in a warm atmosphere,” Wilcox says. “We make our customers feel really welcome and comfortable here.”
Campo Lindo Chicken Crepes
2 pieces Campo Lindo chicken breast
2 tablespoon chopped shallots
1 quart bechamel
1 tablespoon minced garlic
To taste salt and pepper
2 cups milk
2 cups flour
5 tablespoons butter
1/4 cup all-purpose flour
1 quart milk
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.
Blend milk and eggs. Slowly add flour and whisk until just mixed. Heat a large flat saute pan to medium high and cover lightly with vegetable oil. Using cloth towel to hold handle, slightly tilt pan to one side. Pour ladle of batter in lower side of pan. Tilt pan gently until thin layer of batter covers bottom. Once batter settles and bottom of crepe is light golden brown, use thin spatula to gently lift crepe and set on a plate covered with a paper towel. Repeat process for desired number of crepes.
Dice chicken breast into small pieces. Saute chicken in pan over medium heat. Add shallots and garlic to chicken. Stir until chicken is cooked but not brown. Add bechamel sauce and stir to blend well. Add salt and pepper to taste.
Put 2-3 generous tablespoons of chicken and bechamel filling close to one side of a crepe. Roll crepe into a cylinder. Top with 1-2 tablespoons of warm filling and 2 tablespoons of grated Swiss cheese. Repeat for desired number of crepes.