Patrick Neas

As creator and driving force behind At Your Table, Patrick has infused the show with both direction and substance. Now in it’s third year, AYT has evolved into a program that attracts increasing local interest as well as high regard from the national culinary community. As one of Kansas City’s pre-eminent interviewers, Patrick selects the most significant new books on food and cooking and gets inside the motivation of their authors.

Patrick’s longtime interest in food and wine resonate with listeners and guests alike. As program director and host of “The Morning Show” Patrick has established a loyal and sophisticated listener ship. His knack for blending classical, and sometimes not-so-classical, music into the AYT format injects yet another ‘special flavor’ into an already tasty Saturday morning.

Mike McGonigle

Now in it’s fifty-fifth year, McGonigles Market is helmed by Mike McGonigle. Having grown up around the business and under the influence of his dad Bill, Mike has maintained and bolstered the store’s status as Kansas City’s finest purveyor of quality meats and seafood. Quality and service are the words most associated with McGonigles. When you include the freshest produce, wide selection of gourmet items, delicious prepared foods and fine wines, the 79th and Ward Parkway store, in Mike’s words, “...may not have everything you want, but we have everything you want for dinner.”

Mike brings a storehouse of information to At Your Table that prepares the listener to make better-informed decisions about the in-home dining experience. As AYT’s resident quipster, his interaction with his co-hosts has been described at “the caloric equivalent of NPR’s Car Talk.”

Gary Evert

When invited to co-host At Your Table, Persona Day Spa’s Gary Evert figured he needed a plausible reason to be included in such highly qualified company. Realizing he couldn’t match Patrick’s interviewing skills or Mike’s food and wine expertise he decided to “cook his way” onto the show. Cooking has been a serious hobby of Gary’s for nearly forty years and the opportunity to prepare foods created by some of the world’s most famous authors and chefs proved to be irresistible.

Sacrificing a rather anemic golf game, Gary now spends Friday’s and the early hours of Saturday mornings in the kitchen and welcomes the opportunity to do so. Meeting show deadlines and preparing three or four new recipes each week has been equal parts of challenge, satisfaction and therapy. The authors find it both extraordinary and flattering that an interview radio show includes an on-the- spot discussion of their culinary creations.