Celebrating Women: Chef’s Dinner
Date: March 19, 2023
Time: 5:30pm
Venue: Waldo Thai
In honor of Women’s History Month, we are thrilled to announce a dinner event on Sunday, March 19, 2023, at Waldo Thai, featuring an exquisite five-course meal and drinks crafted by some of the most talented culinary professionals in town.
Each $200 ticket includes a five course meal and expertly-paired cocktails and wine. We are also proud to donate a portion of the proceeds to Hope House KC. The dinner is a collaboration of chefs who have made positive contributions to our local industry through their work ethic, advocacy for women, and outstanding cuisine. These chefs include Shanita Bryant, Pam Liberda, Katie Liu, Sheena Nicholls, and Tia Throckmorton.
The dinner will also feature local bartenders Brooke Silvey and Savannah Bennett, who will showcase their skills in creating delicious cocktails and further promoting the representation of women behind the bar. The bartenders are sponsored by Bacardi.
Reservations open at waldothai.com on Wednesday, March 1, 2023, at 1PM CST. Reservations are available for pairs of two, and groups of four, and six. Please note that this dinner is 21+ only. Due to the nature of the event, we are unable to accommodate dietary restrictions. To maximize seating, larger groups may be seated together at tables. We are excited to introduce new friends over cocktails and a delightful dinner.
Hope House KC is a non-profit organization committed to providing shelter, therapy, education, outreach, and other essential services to domestic violence victims. Every year, Hope House helps countless men, women, and children find refuge and freedom from domestic violence. To learn more about their services, visit their website at hopehouse.net.
Shanita McAfee-Bryant
Chef Shanita is a Kansas City native and a civic-minded chef eager to transform the lives of those suffering from food apartheid in Eastside neighborhoods by creating food-based solutions addressing food insecurity, nutrition education and culinary job training.
She fell in love with cooking as a teen and went on to receive her professional culinary training at Johnson County Community College. She created and owned a restaurant and competed on The Food Network’s “Cutthroat Kitchen.”
In 2019, Chef Shanita founded The Prospect KC, a social enterprise designed to address food apartheid, a racist and oppressive system that creates inequitable food systems by addressing food insecurity, nutrition education and culinary job training.
Chef Shanita is a board member for Harvesters, Kansas City’s food bank, serving 26 counties and more than 800 agencies, and a board member of the Greater KC Food Policy Coalition, NourishKC and Lazarus Ministries KC.
She was selected to attend the James Beard Foundation’s Chef Bootcamp for Policy and Change, a unique opportunity for civically and politically minded chefs to mobilize the support for policy decisions that impact our food system. In October 2022, Chef Shanita attended the White House Conference on Hunger, Nutrition, and Health, the first such gathering in more than half a century, at the invitation of U.S. Representative Emanuel Cleaver.
Additionally, she was selected for the new Launch KC Social Venture Studio, which offers professional support, grant awards, and network connections designed to strengthen individual business concepts.
Chef Shanita has been honored with the Urban Hero Award 2023, a lifetime achievement award presented annually by the Downtown Council to leaders whose vision, guidance, and commitment have helped set Downtown Kansas City on a path for revitalization. The award’s namesake, J. Philip Kirk Jr., epitomized these qualities. The Prospect KC also was named to the KC Chamber of Commerce’s list of 2023 Small Business Superstars.
Pam Liberda
Chef Pam Liberda was born in Lampang, Northern Thailand, and earned her Bachelor's Degree in Nursing from Mahidol University before immigrating to Kansas City in 1998. Despite her successful nursing career, she fell in love with Teddy Liberda, the owner of the Thai Place Restaurant chain, and decided to pursue her passion for culinary arts. Liberda helped Teddy open eight restaurants and dedicated time to raising their two daughters and creating a stable home environment for her family.
Liberda's culinary skills were acquired through her mother, who taught her how to cook traditional homestyle dishes. Her passion for food led her to become the International Station Chef at Cerner, where she cooked international-inspired cuisine for over 500 patrons daily. With her husband's help and support, Liberda is now the head chef at Waldo Thai, preparing authentic and delicious Thai food for guests.
Liberda has received numerous accolades for her culinary expertise, including being voted "2021 Chef of the Year" by Feast Magazine and "Chef of the Year 2022" by Pitch KC. She was also nominated for the 2023 Best Chef: Midwest award by the James Beard Foundation.
Katie Liu-Sung
Katie’s earliest food memories started at age 3 or 4, as she sat with her mother and great-grandma and learned to fold and crimp traditional dumplings. At 16, she got her first summer job at Church’s Fried Chicken in Taiwan, and to this day fried chicken is one of her favorite comfort foods. Throughout her childhood, Katie moved back and forth between her native Taiwan and California which has led her to seek comfort in recreating the flavors that bring memories and a sense of belonging. As a teenager, she attended a Taiwanese boarding school that taught in English, and she began keeping a notebook with decorating themes, menus, and other tidbits that, in hindsight, were the subconscious makings of her first restaurant.
After earning an MBA from the University of Missouri, Katie created a Kickstarter to raise funds for her first concept, a formal, sit-down Taiwanese restaurant. After she was discovered by Lenexa Public Market Manager Carmen Chopp, Katie instead created a street food menu more appropriate for a food hall setting featuring dumplings, the steamed and filled buns known as bao and soothing noodle soups and named the restaurant Chewology.
When the famed Bluestem announced it was closing its doors, Katie seized the opportunity to expand Chewology and add Stray Kat, a pop-up exploring Taiwan’s complex umami-rich cuisine. The name Stray Kat combines her childhood nickname “Kat” and the “stray” feeling she has always had of moving between two cultures without a permanent home.
“It wasn’t until recent years I felt comfortable and proud of showing my Taiwanese background through food and embrace not being part of the cool kid club, cooking mainstream Asian food. I am glad to see that more Taiwanese restaurants and chefs are being recognized. It is important for me because I was lost and felt voiceless for many years, now through our cuisine we find our way to communicate and introduce ourselves to the world. I hope one day when we say “We’re a Taiwanese restaurant,” the response will not be “I love Thai food.” or “So you’re Chinese?”"
Sheena NIcholls
Chef Sheena Nicholls migrated from Idaho to Kansas City and began her culinary career at Mission Hills Country Club in 2007. She apprenticed there and worked her way through the culinary program at Johnson County Community College. She was active on the school’s competitive culinary team and was awarded Student chef of the year in Kansas City in 2009.
Upon graduation in 2010, Sheena moved to Dubai in the United Arab Emirates where she worked for the prestigious Jumeirah Beach Hotel. During her time there she was exposed to a multitude of cultures and cuisines that today shapes her individual style and palate. In 2012, Sheena made the move to San Francisco where she worked for the Michael Mina group at Bourbon Steak in the Westin St. Francis Hotel. She worked with chefs with Michelin star restaurant backgrounds. This exposure gave her the technical training and discipline that has molded her into the chef she is today.
In 2013, Sheena moved back to Kansas city to raise two girls, Lillian and Sophie, who are now 9 and 7. She re entered the workforce in 2019 as the Chef de Cuisine at Mission Hills country club where she began her career. Upon leaving there in 2021, she spent several months working at The Town Co. in Hotel Kansas City before landing her position as Chef de Cuisine at Halbrook Country Club. She continues to find her individuality and voice through her food and would describe her flavors as loud, colorful and umami filled. With continuation of growth, Sheena hopes to own her own small restaurant in the future that will envision farm to table concepts
Tia Throckmorton
Tia Throckmorton is currently the Executive Pastry Chef at The Savoy at 21c Hotel. Born and raised in Kansas City, Missouri, she spent her summers growing up on her aunt and uncle's farm. There, her love for food and cooking was able to flourish. In high school, she attended Herndon Career Center to continue her culinary education, and she still mentors students there today. From there, she worked at different restaurants around Kansas City, including Urban Table, The Westin & Sheraton in Crown Center, and Dean & DeLuca. After gaining experience and knowledge, she held pastry chef positions at Affäre, Indian Hills Country Club, and Cannabis Inc.
Mentorship and education are important to Tia, and she serves on multiple advisory committees for local schools. She has helped Missouri and Kansas students win state and national competitions, as well as mentored the Junior Culinary Olympic team at JCCC.
Savannah Bennett
Savannah Bennett is a veteran hospitality professional in the Kansas City area. With humble beginnings, she has quietly but efficiently racked up experience at some of the top restaurants and bars working alongside and leading programs with efficacy, poise, and grace. Her resume includes Julep, Freshwater, Repeal 18th, Lidias, Afterword Tavern & Shelves, and Webster House. She has been General Manager at Clay & Fire on the West Side since it opened in 2020. Clay & Fire boasts an exciting Near East experience with local produce and premium imported spices and recipes. Her cocktail and beverage programs match the quality and authenticity of the food in the quaint home on 17th Street, while her management and mentoring style balances pragmatism and expertise, without any pretension.
In her spare time, Bennett enjoys running Cult of Pi with her partner, Chef Brent Gunnels - an underground Pizza Church often operating out of their home pizza oven. Sunday Services are a favorite of Kansas City food nerds. Bennett can often be found spending time at home with her cats and dogs (one favorite pup is named Cannoli) or frequenting local watering holes for a cocktail with friends.
In the industry, Bennentt hopes to model to younger generations of bartenders and workers the benefit of honing your skill sets and furthering your professional education while maintaining positive connections and networking and how those can help you craft a career to be proud of, especially as a woman.
Brooke Silvey
Brooke Silvey is a highly skilled and experienced Bar Manager with a passion for creating exceptional beverage experiences. With a welcoming presence behind the bar, Brooke has built a loyal following of regulars and visitors alike. Her knowledge and expertise in the industry have been invaluable to Tannin Wine Bar & Kitchen, where she has been instrumental in day-to-day operations, beverage program development, and executing special events featuring exceptional spirits, wines, and beers.
Brooke's background includes bartending at brew pubs, beach bars, and managing a Spanish tapas restaurant in locations stretching from Fort Lauderdale to Kansas City. Her love of travel, beverages, food, and people inspire her approach to hospitality, and she takes great pleasure in sharing her knowledge with patrons who come in with an open mind and a desire to try something new.
In addition to her work in the industry, Brooke is also passionate about giving back to the community. Over the last year, she has worked to raise funds for various organizations, including NAMI, Big Brothers Big Sisters, and Susan G. Komen.
When she's not behind the bar, Brooke loves traveling, spending time outdoors, and is constantly surrounded by friends and family. She is also an avid wine, beer, and spirits enthusiast and enjoys visiting wineries, breweries, and distilleries whenever possible.
Those close to Brooke assume her next move will be opening the first Tannin airport location, which will make for an easy commute from her new home in New Orleans. With her extensive knowledge, experience, and passion for the industry, Brooke is sure to continue creating exceptional beverage experiences for years to come.