There is a new flavor in downtown La Grange. Recently named Executive Chef at Café 36 Bernard Smith, a.k.a. Chef Barney, brings a distinct flair to the familiar but fresh Calendar Court restaurant.

Smith’s story is as engaging as his cooking style.

Growing up in the Seattle area with a mother who loved to cook homestyle good food, he learned the basics of cooking from her. His father, an engineer at Boeing, leafed through issues of Bon Appetit and Gourmet magazines for his leisure reading. He spent most weekends cooking, experimenting with various recipes, tastes and dishes for the six Smith children.

“It was hard to avoid eating a good meal at our home — we had dinner together every night,” Smith said.

He recollects going out Saturday afternoons to a museum with his parents, and when his dad asked where the group wanted to go, the inevitable choice was a local hamburger place — Smith was the only dissenting vote, as he had learned to have fun with food and be a little daring with food choices from a young age.

His father, who usually agreed with his son, the future chef, would go to a more eclectic spot in town, much to the chagrin of the other five Smith children.

Starting as a bus boy at a Mexican restaurant, he then made it to the ranks of bartender. One night, when the cook quit, the manager of the establishment made Smith the cook.

Out of necessity, he learned quickly and well how to cook and escalated from there to other eating establishments in the Seattle area. He managed a Philadelphia cheesesteak place and was also a sauté cook at a TGI Friday’s.

“Every time I took a job, I learned more,” he said.

After spending a few years in some of the best restaurants in the Seattle area, Smith went to culinary school at Seattle Central Community College. In 1987, Smith became head chef at the Dog House and Space Needle restaurants. From there he journeyed to Ketchikan, Alaska, to the Roller Bay Café. In 1994, he moved to Juno and worked at T.J. Maguire’s, the Prospector and the Twisted Fish.

From there, Smith moved to Monterey, Calif., and worked at the British Bulldog Pub and Bernardus Lodge in Carmel Valley. In the summer of 2007, Smith moved to the La Grange area when he was hired as a sous chef at Café 36 and in March of 2008, he was named Executive Chef.

Not only is there new flavor at Café 36, there are many innovative and interesting events happening at the American Bistro.

This past weekend, a Jumpin Jazz Event was held. This was the third in a series of culinary, wining and dining events. Typically, the night includes live jazz music and Chef Barney prepares a party menu that will make you think you are in Cajun country.

Appetizers, wine and live music are just $30 a person and proceeds go to the hurricane relief victims. Chef Barney also appeared on NBC Channel 5 cooking for the morning crew Aug. 15.

If you go to the NBC Channel 5 Web site and look for Chef Barney, you will see him in action — of course, if you stop up to the café you can experience his passion and love for food and cooking first hand.

Watch the blackboard outside of the restaurant for future events — examples would include “Managing your Money Today” with host Bill Moller from WGN Radio “The Money Show.”

This event will include live blues music and a menu to include dinner, appetizers, dessert and a panel discussion. The cost of the evening is just $34.95 per person. Reservations are recommended. This event will be held on Friday, Oct. 17.

Additionally, at 6 p.m. Wednesdays, back by popular demand, there will be a watercolor painting and light supper. For reservations, call Gary at (708) 579-1623. Personalized painting instruction will follow dinner, and socializing with other artists.

If you are looking for a new taste in dining, you can experience Smith’s passion for food on every plate at Café 36 — be it an evening out or attending one of the many culinary events at the restaurant. Café 36 is at 22 Calendar Court in downtown La Grange. The phone number is (708) 354-5722.