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Sep 25, 2016
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Dustin Chalfant’

Extra Sauce: In case you missed it…

Saturday, April 23rd, 2016

From chef changes at some of STL’s top restaurants to new University City’s first brewery, here’s what went down in the STL food scene in, in case you missed it…

 

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1. Niche executive chef Nate Hereford will hang up his apron at the Clayton institution at the end of May. Hereford said he has accepted a position at Hampton Creek as a research, design and development chef in San Francisco.

2. Audra Angelique and Audrey Faulstich have launched A2 The GFCF Cafe and Restaurant, which opened doors on April 11 at 1330 Washington Ave.

 

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3. Drive down Dorsett Road with the windows down and you may catch a whiff of wood smoke from Big Baby Q and Smokehouse. The new restaurant opened in the Fee Fee Center at 11658 Dorsett Road in Maryland Heights on Monday, April 18.

4. After three years on Cherokee Street, Revel Kitchen will close its doors on Sunday, April 24, as reported by Feast. Revel Kitchen’s delivered prepared food service will also be suspended.

 

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5. Former food truck sushi chef Elliot Harris has found a new, more stationary home. Harris, who sold Chop Shop STL in December 2015, is now executive sushi chef at Baiku Sushi Lounge in Midtown.

6. A new tap room and brewery is in the works, looking to open in early 2017. Senn Bierwerks, founded by Dustin and Kristen Chalfant and James Hellmuth, will produce and distribute beers from a facility at 7593 Olive Blvd., at the corner of Olive and North and South boulevards.

 

-Niche Food Group photo by Jonathan Gayman; Big Baby Q photo by Michelle Volansky; Baiku photo by Carmen Troesser 

The Scoop: Senn Bierwerks to open in U. City in 2017

Tuesday, April 19th, 2016

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A new tap room and brewery is in the works, looking to open in early 2017. Senn Bierwerks, founded by Dustin and Kristen Chalfant and James Hellmuth, will produce and distribute beers from a facility at 7593 Olive Blvd., at the corner of Olive and North and South boulevards.

“We’re thrilled to be able to go into U. City,” said Kristen Chalfant. “There’s a lot of opportunity for redevelopment, and we’re excited to be a part of it.” Senn Bierwerks will be the first brewery in University City.

Dustin Chalfant and Hellmuth are both Morgan Street Brewery alumni. Dustin Chalfant served as head brewer until April 2015, while Hellmuth worked at Morgan Street, attended brewing school, and has worked at Schlafly and in quality assurance at a brewery in Indianapolis.

Once open, the trio will offer a variety of brews. “We’ll roll out with three flagship beers,” Kristin Chalfant said. “A Northwest IPA, an amber-style lager and a hopped-up Pilsner.”

The suds will be packaged in 16-ounce aluminum cans and 32-ounce crowlers (aluminum growlers) available in the tasting room. Senn Bierwerks also plans to distribute in Missouri and western Illinois, starting first in St. Louis and expanding outward.

The planned 2,500-square foot tasting room has an estimated capacity of 200 people. In addition, a Biergarten will provide additional seating, and the trio is looking to heat and cool the beer garden utilizing energy captured from the brewing process and reused as climate control. This green energy plan is part of the brewery’s mission to “brew no harm.”

“We want to provide an all around experience that people crave,” said Chalfant. “Whether you drink a pint in the tasting room or pick up a four-pack, we want people to enjoy the experience and feel refreshed.”

 

The Scoop: Action at the old Harry’s on The Hill?

Monday, January 2nd, 2012

010211_The Scoop has received multiple reports of action at 4940 Southwest Ave., formerly the home of Harry’s Bar & Grill, which closed in late September. A Morgan Street Brewery sign now hangs next to the Harry’s sign, although employees at Morgan Street – including brewmaster Dustin Chalfant – have said they’re unaware of any plans to relocate the microbrewery/restaurant or open a second location. Last year, Morgan Street expanded its space on North Second Street in Laclede’s Landing to ramp up product for local distribution. More as we learn it.

The Scoop: New team to helm the Morgan Street expansion

Wednesday, November 16th, 2011

111611_SheaMorgan Street Brewery, one of the oldest craft breweries in the St. Louis area, recently expanded its space on North Second Street in order to ramp up product for local distribution. When the expansion was announced, Marc Gottfried was helming brewing operations, with assistant brewers that included Chris Shea (pictured). Due to recent turnaround at the brewery, however, it appears a different team will write the next chapter in Morgan Street’s brewing history.

As we reported last week, Gottfried recently left the microbrewery to take a position as VP of brewing and chief brewing officer at the newly launched William K. Busch Brewing Co. Filling Gottfried’s shoes is Dustin Chalfant, who came aboard earlier this spring as an assistant brewer. And taking over Chalfant’s position as assistant brewer is Aaron Klucker, a home brewer who interned at Schlafly for four months prior to joining Morgan Street just three months ago. Klucker splits his time between the Morgan Street and Square One brewing operations.

But that’s not the only shuffling that’s occurred at the brewery of late. Chris Shea, who worked as an assistant brewer at Morgan Street until this past August (and was named to Sauce’s 2011 Ones to Watch list), has been hired as the head brewer at White Birch Brewing in Hooksett, N.H. Shea told The Scoop that the move enables him to be closer to family in New England and that he is excited for the opportunity to brew for the small-batch craft brewery, which produces about 700 barrels annually. “It’s a lot of barrel-aged [beers], sour beers, Belgian Pale Ales,” he explained.

So, is two individuals enough to forge ahead on the plans for expansion? “It is manageable at this point,” said Chalfant. “Two of us can get it done. We are at 20 barrels [a month] right now. If it grew quicker than it is growing right now, there’s the potential for hiring a third guy.”

— Photo by Carmen Troesser

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