JOHN SHENE
John was raised and currently lives with his family in what he refers to as the “free and great state of North of the River.” John is a graduate of the University of Missouri-Columbia (Go MIZZOU!) and while attending MU, was a BIG 8 wrestler! John has spent over 25 years in the food and beverage industry. He started his career in the kitchen, working for a local independent restaurant. John has held positions at Arrowhead Stadium as Director of Suite Operations, General Manager of the Arrowhead Club and as General Manager of Eddy’s Catering at Bartle Hall. Since 2003, John has overseen the daily operations as General Manager of Bonterra Catering & Events. John’s passions are his family, and surrounding himself with great people, great food, a really good IPOD play list, and during deer and turkey season, woods and a blind! Oh, and did we say…GO MIZZOU!
FAVORITE MARTINI:
Classic Extra Dirty Martini
3 oz. Gin
1/2 oz. Olive Brine
Shake the gin and olive brine with crushed ice and strain into a cocktail glass. Rub the rib with a wedge of lemon and drop into glass. Garnish with two cocktail olives, and serve.
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ALISA BREITENSTEIN
Alisa is the Senior Sales and Event Manager for Bonterra Catering & Events and has been in the food business since she was 14, providing her with over 25 years of experience in the industry…she asks that you NOT do the math!!!
Alisa discovered early in her college days that her strong suite was not litigation (although her husband might disagree!), but entertaining was her passion! Her career started with assisting restaurant owners with openings, managing their new endeavors and creating training courses for staff…okay, she may have bartended a few times along the way!!!!! 11 years ago, Alisa changed gears from the restaurant industry to catering & special events when she took a position at Arcadian Catering. She ended her time there as General Manager in 2005. That same year, she accepted her current position with Bonterra Catering & Events.
In addition to her first passion of being a wife and mother (Alisa has four children!), her job allows her to combine her other passions…creativity, great food, a good bar…and, of course…throwing one heck of a party!!!! When asked, what the best part of her job is, Alisa replied, “What better job is there? I am a part of helping create lifetime memories…birthdays, weddings, a new business owner’s grand opening...that's priceless!”
Alisa would also like to reply to John’s MIZZOU with ….Rock Chalk Jayhawk, Go KU!!
FAVORITE MARTINI:
Green Eyed Blonde Martini
2 oz. Melon Vodka
1/2 oz. Banana Liqueur
1/2 oz. Irish Cream
Combine ingredients in mixing glass. Add ice, stir to chill and strain into your martini glass.
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TASHA BACH
As a little girl, Tasha always took on the role as “The Leader” or planner for every family get together, church or community event! “I remember taking food orders at age 10 at the Kearney Community center for Bingo! I was too young to be on the floor, but my parents could have me in there pushing sodas and hot dogs with them. To this day I still do!” At seventeen Tasha started her professional career at Embassy Suites KCI as a house lady/coffee break girl; at twenty-one she had worked her way up to the top of the Banquet Department and Restaurant/Hotel Bar. After Embassy, Tasha took time off for awhile and “enjoyed life”, spending time with her family and traveling to Australia and Asia. Two years later she took a different route and took a job at The Clubhouse on Baltimore as Sales & Rental Facilities Manager. After a year Tasha moved here to Bonterra as a Sales & Catering Manager and has been with us for almost three years!
When not at work, Tasha enjoys working on her Mary Kay Business, spending time with family and close friends, shopping, traveling, interior design, cooking great food, and anything outdoors; especially camping and watching those Mizzou Boys kick butt – and of course our fabulous Chiefs and there’s nothing better then a good Ice Cold Beer and a Fast NASCAR race! “Now that’s a celebration I’ll be a part of everyday!” Go MU!
FAVORITE MARTINI:
"Blonde Moment" Martini
1 oz. Bacardi Limon Rum
1/2 oz. Blue Curacao Liqueur
1/3 oz. Grenadine Syrup
1 1/2 oz. Sweet and Sour Mix
Splash of Soda Water
Mix over ice and serve in Martini Glass, garnish with a cherry!
(Try adding a few blueberries for extra flavor and color!)
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JIM RITZ "JR"
Executive Chef Jim Ritz has been concocting culinary delights in restaurants and kitchens across Kansas City. A lifelong resident to Kansas City Jim got his start with The Rusty Pelican and as a corporate trainer, giving him the opportunity to travel to L.A., Chicago, Seattle, Phoenix, and San Diego to open new restaurants. Jim has worked for the elegant EBT Restaurant, Café Allegro, Indian Hills Country Club and The Doubletree Hotel. Jim joined Bonterra in 2008 as Sous Chef and in 2009 advanced to Executive Chef.
JR met his wife when he hired her as a cook at one of his restaurants. He worked side by side with her and things went from good to best. They have worked in many kitchens together over the years and in 2007 they opened their own Café in Shawnee, KS called Cat’s Corner Café. Best known for their sandwiches, salads, soups, and fine coffees, it became a family affair in every way with mom, dad, son and daughter working shifts while the grand-daughters and nephews run underfoot.
JR is an avid Royals and Chiefs fan, he favors Mizzou but his nieces and nephews go to MU, KU, and K-State so he keeps track of all. In his spare time you’ll find him with fishing pole in hand or throwing tennis balls for his dogs.
FAVORITE MARTINI:
Sweet and Spicy Martini
4 parts Cinnamon Vodka
1 part Sweet Vermouth
1 part Orange Liqueur
1 Cinnamon Stick
Shake well and strain into a chilled martini glass. Garnish with cinnamon stick.
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ADAM LANGHOFER
Adam has been on-board at Bonterra since early 2007. He began part-time as a bartender, moving his way up to a full-time banquet captain, and continued on to become the Banquet Manager. His experience in the food and beverage industry began at age 14 in a pie pantry in suburban Kansas City. Since then, he has worked in restaurants across the metro area creating and serving various types of cuisine. While serving in the US Navy he continued to work part-time in food and beverage establishments on the east coast. He possesses both front-and back-of-the-house experience, providing him with a strong operational perspective and organizational structure of event coordination.
FAVORITE MARTINI:
Dirty Grey Goose Martini
3 oz. Grey Goose Vodka
1/2 oz. Olive Brine
Serve up in a martini glass. Garnish with two olives. |
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Mona Van Wey
Mona began her food service career in Kansas City in 1987. Moving from Minnesota to begin a life anew, she worked several months as an Accounting Temp. One of her assignments was at the Kansas City Convention Center assisting the office manager when the FFA convention was in town. That was November. In January, when that position opened up, the departing manager remembered Mona and offered her the job.
Change is inevitable in this business and in 1994, Eddys’ Catering won the exclusive concessionaire bid. Mona interviewed with Ned Eddy Jr. and worked with them on accounting duties. Of all the events at the KCCC Mona enjoyed the FFA the most. The noise level definitely increased and the excitement of the young people jostling along the hallways permeated the air. In 2005, Eddys’ Catering was purchased by Treat America. Going from a small family owned company to a unit of a large corporation required some adjusting, but definitely offers its own set of advantages. As we continue to adapt, we are becoming an integral part of the Treat America Food Service Team.
When not crunching numbers Mona enjoy gardening, crocheting, and reading sci-fi novels.
FAVORITE MARTINI:
Black Martini
3 ½ oz. Gin
½ oz. Blackberry Brandy
Shake and pour into chilled martini glass or serve on the rocks in an old-fashioned glass. Garnish with a black olive. |
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