Chef’s Table: 715

Summer Recipes from a Lawrence Restaurant Favorite

Fans of 715 are in for a treat. Chef Kelly Conwell is sharing these summer-inspired recipes to make at home. Each is easy to create, features seasonal produce, and is perfect to serve on a late summer’s evening.

Peach Caprese Salad

Makes 2 to 4 servings



1/4 cup white balsamic vinegar

1 clove garlic, minced

1 cup extra-virgin olive oil

1 tablespoon honey

1/2 teaspoon salt

1/2 teaspoon freshly cracked black pepper

1/4 teaspoon Italian herb seasoning


2 cups torn leaf lettuce

2 medium peaches, pitted and cut into wedges

2 large heirloom tomato, cut into wedges

4 ounces fresh buffalo mozzarella cheese, torn into large pieces

1/2 cup loosely packed basil leaves


1.     For the vinaigrette: Place all ingredients in bowl and whisk together.

2.     For the salad: On large plate, arrange lettuce, peaches, tomatoes, mozzarella and basil. Drizzle salad with vinaigrette; season with additional salt and black pepper to taste.

Shrimp Salad

Makes 6 to 8 servings


3 cups cooked and chopped shrimp (Chef’s note: You can poach your shrimp in water/lemon juice or buy pre-cooked shrimp)

1 cup mayonnaise

1 teaspoon lemon juice

1 stalk celery, minced

1 shallot, minced

1 teaspoon whole-grain mustard

1 teaspoon Old Bay Seasoning

½ teaspoon celery salt

½ teaspoon black pepper

¼ teaspoon sugar

1 tablespoon chopped parsley


1.     Mix all ingredients together in bowl, place in fridge covered for an hour to marinate.

2.     Serve on crackers as a snack or appetizer, spooned into lettuce wraps or as a filling on a classic brioche bun topped with lettuce and tomato.

Zucchini Cake with Fudge Frosting

Makes 1 (12- by 14-inch by 2-inch) cake


1 cup sour cream

½ cup buttermilk

¼ cup warm water

½ cup vegetable oil

2 eggs

1 tablespoon vanilla

1 ½ cups all-purpose flour

1 cup Dutch process or unsweetened cocoa powder

1 ½ cup granulated sugar

2 tablespoon baking soda

1 tablespoon baking powder

1 teaspoon salt

1 large zucchini, shredded, using a box grater

Fudge Frosting:

12 tablespoons unsalted butter

½ cup Dutch process or unsweetened cocoa powder

½ cup milk

1 pound powdered sugar, sifted

1 teaspoon vanilla

1 teaspoon salt


Lemon verbena 


1.     For the cake: Preheat oven to 350 degrees F. Grease a 12- by 14- by 2-inch baking pan.

2.     In the bowl of a stand mixer, combine sour cream, buttermilk, warm water, oil, eggs and vanilla on low speed.

3.     In another bowl, stir together dry ingredients: flour, cocoa, sugar, baking soda, baking powder and salt.

4.     Using a whisk attachment on a stand mixer, add dry ingredients to wet combining on medium speed for 2 minutes.

5.     Stir zucchini into the batter with a spatula. Pour batter into the greased baking pan. Bake for 20 minutes and rotate pan to bake 10-15 minutes more. Allow cake to cool completely before frosting. Garnish cake with blackberries and lemon verbena.

6.     For the frosting: Melt butter, add remaining ingredients and whisk until the mixture is smooth and creamy, about 5 minutes.

What to Expect at 715

Co-owner Matt Hyde says, “Guests can expect a bunch of people trying really, really hard to make sure they have a good time. We want people to be transported a bit, kind of escape what challenges they’ve been experiencing…A lot of life happens around the table, over food and drink…To be included in the lives of our guests, trusted like that, it’s a really special thing I don’t take for granted.”

Chef Kelly Conwell’s Food Philosophy

“I think most young chefs start to develop their philosophy wherever their first job lands them and are influenced by the current trends. But as time passes, you find out who are as a chef and what you want to say. After the pandemic, I felt a shift in my perspective. I realized at the end of the day, good food is good food, whether it’s a $1.25 hot dog at Costco or our $75 32-ounce ribeye.”

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