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Jul 23, 2017
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Jamie Cawthon’

The Scoop: Frankly Sausages to open brick and mortar on Cherokee

Friday, July 14th, 2017

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Another local food truck is going the brick-and-mortar route. Frankly Sausages co-owner Jamie Cawthon confirmed a lease has been signed on a location.

“We’re on Cherokee Street,” said Cawthon, adding the address isn’t being released yet. “We’re still doing some negotiating and bidding on a lot of the work, so it’s still pretty early. We don’t have an opening date.”

Jamie and chef Bill Cawthon launched their popular food truck in December 2015.

Cawthon said the new space would have a larger menu than what’s available on the truck. As things progress, she said the plan is to hold pop-up events in the area to try out dishes.

“You’ll see more than sausages and fries,” she said. “It’s still going to be in the style of Frankly Sausages.”

Photo by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine.

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Sneak Peek: Frankly Sausages Food Truck

Wednesday, December 2nd, 2015

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Frankly Sausages has hit the brakes in Six Mile Bridge Beer‘s parking lot. Owners Bill and Jamie Cawthon have partnered with the Maryland Heights brewery located at 11841 Dorsett Road to serve house-made sausages to thirsty patrons starting this Friday, Dec. 4.

Six Mile Bridge has no kitchen and is open Thursday through Saturday. During operating hours, customers can place their orders with servers, who will run them to the food truck parked outside. Servers will then deliver the fresh-made sausages to the table.

The limited menu – three classic sausages, three rotating specialty sausages, hand-cut fries and dipping sauces – focuses on using as many local purveyors as possible. The all-beef hot dogs are made and smoked at Bolyard’s Meat & Provisions, while Buttonwood Farms supplies the chicken for the chicken sausage and the rolls are made at LaBonne Bouchée. Bill Cawthon, who used to serve as chef de cuisine at Cardwell’s, uses those same kitchen facilities to prepare his sausages and other house-made items.

Find Frankly Sausages Thursdays and Fridays from 5 to 11 p.m. and Saturdays from noon to 11 p.m. Here’s a sneak peek at what to expect when Frankly Sausages parks it outside Six Mile Bridge this Friday.

 

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-photos by Michelle Volansky 

The Scoop: Gourmet sausage food truck to hit the streets

Thursday, October 29th, 2015

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St. Louis is a beer town, and in November, Frankly Sausages, a gourmet sausage truck, will hit the town offering a classic food pairing with the Lou’s favorite beverage. Cawthon will make all sausages served on the truck, as reported by St. Louis Magazine.

After graduating from the Culinary Institute of America in New York, Bill Cawthon and his wife, Jamie Cawthon, spent four years in Los Angeles before returning to their hometown in December 2013. Bill Cawthon served as sous chef and chef de cuisine at Pastaria and is currently the chef de cuisine at Cardwell’s on the Plaza.

Frankly Sausages will be Cawthon’s first solo venture. “I’m looking forward to being out on my own,” he said. “I’m glad I get to work with Jamie, and a food truck will give me more time with the family.”

As for the menu, Cawthon plans to start with classics: beer brats and Italian sausages and sides of hand-cut fries. Eventually he hopes to branch out into lesser-used proteins like alligator and additional sides. Currently, the Cawthons are looking for local bread sources and plan to serve their sausages in Companion rolls. “It’s the right time for us,” said Jamie Cawthon. “A truck makes sense for us right now. We can be nimble and keep it simple.”

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