With much fanfare, Lowbrau and Block Butcher Bar chef Michael Tuohy announced last week that he would be leading the food at the new downtown Kings arena.
The Kings told Cowtown Eats that the gig would be full time, and that he would leave his current positions behind at some point. Tuohy has now given the time line for his departure, in an interview with the Sac Bee's Chris Macias.
At what point will you leave Block and LowBrau to work on the arena full time?
That’s to be determined, but we’re talking about December. It’ll be soon. I’m helping to plan the transition. Those guys (Michael Hargis and Clay Nutting) are near and dear to my heart, and I want them to do well whether I’m here or not.
I’m hoping to have a LowBrau and Block at the arena. A mini version of LowBrau is completely built for a place like that. Block could really fit a need for the VIP program where people have a little more leg room.
Chef Tuohy also revealed which local restaurateur helped him get the job.
When did you get tapped to be part of the downtown arena project?
It was about six months ago. Randy Paragary called me and threw it out there. He had a relationship with Legends, and they asked to put together a short list of restaurateurs and operators. I was on that list. As the conversation evolved, I was asked if I thought of being the chef. And no, I hadn’t. The Legends people started asking as well.
There was a competitive bidding process, and it came down to the 11th hour. Ultimately, the Kings chose Legends and we were ecstatic to hear that. I said, “You still want me to do this, right?” I was holding them to the local sourcing thing. It’s the chance of a lifetime. To think about bringing this task to fruition is exciting.
There are a lot of other newsy tidbits in the Q and A, including his plans for sourcing local food for the arena. Read the entire interview in the Sac Bee.
* Photo via Tuohy's personal Web site, http://michaeltuohy.typepad.com/.
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