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Sep 24, 2017
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Posts Tagged ‘Kevin Nashan’

St. Louis food community reacts to James Beard wins

Wednesday, May 3rd, 2017

The St. Louis restaurant community erupted Monday night when it received two prestigious honors from the James Beard Foundation at its annual awards gala – essentially the Academy Awards of the American restaurant industry. Sidney Street Cafe chef-owner Kevin Nashan was named Best Chef: Midwest, and the foundation declared Gioia’s Deli an America’s Classic. Here’s how some hometown chefs and restaurant personalities reacted to the news.

 

 

 

Cheers to chef Kevin Nashan and the amazing team for winning Best Chef Midwest! @knashan @beardfoundation   A post shared by 4 Hands Brewing Co. (@4handsbrewingco) on

BOOM! @beardfoundation @knashan @sidneystcafe couldn’t be prouder of you! Congrats!!

A post shared by Chris & Abbie Bolyard (@bolyardsmeat) on

All of us at Reeds American Table would like to congratulate Kevin Nashan on his James Beard win!  Way to go, Chef!  #reedsstl   A post shared by Reeds American Table (@reeds_stl) on

 

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The Scoop: Sidney Street Cafe’s Kevin Nashan wins James Beard Award

The Scoop: James Beard Foundation declares Gioia’s Deli an American Classic

The Scoop: James Beard Foundation names Kevin Nashan, Kevin Willmann Best Chef: Midwest finalists

The Scoop: Sidney Street Cafe’s Kevin Nashan wins James Beard Award

Monday, May 1st, 2017

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 { Sidney Street Cafe’s Kevin Nashan }

Raise a glass to Sidney Street Cafe chef-owner Kevin Nashan – winner of the 2017 James Beard Foundation Award for Best Chef: Midwest.

Nashan received the honor tonight, May 1, at the James Beard Foundation Awards gala at the Lyric Opera House in Chicago.

This is Nashan’s first win and third finalist nod, and it’s St. Louis’ second James Beard award. Niche Food Group chef-owner Gerard Craft won Best Chef: Midwest in 2015.

The James Beard award recognizes “chefs who have set new or consistent standards of excellence in their respective regions,” according to the culinary organization’s website. The Midwest category considered restaurants from Iowa, Kansas, Minnesota, Missouri, Nebraska, North Dakota, South Dakota and Wisconsin.

Four others were nominated in this category, including another hometown chef: Farmhaus chef-owner Kevin Willmann of St. Louis, Steven Brown of Tilia in Minneapolis, Justin Carlisle of Ardent in Milwaukee and Jorge Guzman of Brewer’s Table at Surly Brewing Co. in Minneapolis.

 

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This wasn’t St. Louis’ only honor of the evening. The Beard Foundation named Gioia’s Deli an America’s Classic, an honor reserved for restaurants that serve delicious food and reflect the characters of their communities. Gioia’s Deli, which began as a grocery store on The Hill, will celebrate its 100th anniversary next year.

For coverage of the Beard Foundation gala, follow Sauce on Twitter and Instagram.

 

Nashan photo by Carmen Troesser; sandwich photo courtesy of Gioia’s Deli

Catherine Klene is managing editor at Sauce Magazine.

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The Scoop: James Beard Foundation names Kevin Nashan, Kevin Willmann Best Chef: Midwest finalists

The Scoop: James Beard Foundation declares Gioia’s Deli an American Classic

The Scoop: James Beard award eludes Willmann and Nashan

Extra Sauce: In case you missed it…

Sunday, March 19th, 2017

From national honors for hometown chefs to a new restaurant announcement from Dave Bailey, here’s what went down last week in the St. Louis food scene, in case you missed it…

 

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1.The St. Louis restaurant scene experienced a bit of déjà vu when the finalists for the James Beard Foundation Awards were announced March 15. Two St. Louis chefs moved on as finalists in the Best Chef: Midwest category: Sidney Street Cafe chef-owner Kevin Nashan and Farmhaus chef-owner Kevin Willmann. Both chefs were finalists in this category last year.

 

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2. Two Plumbers Brewery & Arcade officially opened doors Saturday, March 18, at 2236 First Capitol Drive in St. Charles. As The Scoop reported in December 2016, Two Plumbers is the brainchild of owner Robert Schowengerdt and head brewer John Simon.

 

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3. Restaurateur Dave Bailey, owner of Baileys’ Restaurants, will soon add another concept to his stable of eateries. Hugo’s Pizzeria is slated to open this summer at 3135 Olive St., in Midtown, just two blocks away from another of his restaurants, Small Batch.

 

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4. Tapped, a restaurant and bar that will allow customers to pour their own beer and wine, will open in April at 7278 Manchester Road. Co-owners Ryan and Lindsay Reel will open in the former A Pizza Story space.

 

The Scoop: James Beard Foundation names Kevin Nashan, Kevin Willmann Best Chef: Midwest finalists

Wednesday, March 15th, 2017

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{ from left, Sidney Street Cafe chef-owner Kevin Nashan, Farmhaus chef-owner Kevin Willmann } 

 

The St. Louis restaurant scene experienced a bit of déjà vu when the finalists for the James Beard Foundation Awards were announced today, March 15. Two St. Louis chefs moved on as finalists in the Best Chef: Midwest category: Sidney Street Cafe chef-owner Kevin Nashan and Farmhaus chef-owner Kevin Willmann. Both chefs were finalists in this category last year.

“I’m so grateful,” Nashan said. “You never know if you’re going to on the list again – it’s torturous! I’m just so grateful and really excited for the team. I just found out and I’m really blown away.”

Willmann found out about the news when Sauce called for comment. “Oh, no shit? Hell yeah!” he said. “I’m really proud of my team this year, we have an awesome groove going, and the sky’s the limit. “

As The Scoop reported in February, the James Beard Foundation named four St. Louis-area chefs as semifinalists in the Best Chef: Midwest category. Olive & Oak executive chef Jessie Mendica and Público chef-owner Mike Randolph did not make it to the final round. Pastaria executive chef Ashley Shelton, a semifinalist for Rising Star Chef of the Year, also didn’t advance to the final round.

Winners of the chef and restaurant awards will be announced at a ceremony in Chicago on May 1. Local eatery Gioia’s Deli will also be honored at the gala; the Beard Foundation honored The Hill sandwich shop with an America’s Classic award in January.

 

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• The Scoop: 5 St. Louis chefs earn James Beard Foundation semifinalist honors

The Scoop: James Beard Foundation declares Gioia’s Deli an American Classic

The Scoop: James Beard award eludes Willmann and Nashan

The Scoop: Kevin Nashan to launch new food program at 4 Hands

Tuesday, February 21st, 2017

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{ brisket po’boy at Peacemaker Lobster & Crab Co. }

 

4 Hands Brewing Co. will debut a new food program at the brewery’s tasting room this Friday, Feb. 24, courtesy of chef Kevin Nashan.

The James Beard-nominated chef-owner of Sidney Street Cafe and Peacemaker Lobster & Crab created the menu with Peacemaker chef de cuisine, John Messbarger.

Most recently, Fifth Wheel Catering (owned by Baileys’ Restaurants) ran the 4 Hands food program. As The Scoop reported on Feb. 6, The Fifth Wheel left the brewery on Feb. 5 after five years in operation. Since then, Lemp has arranged a lineup of food trucks parked outside the brewery to feed hungry patrons.

Nashan and Messbarger’s menu features a variety of soups, snacks and sandwiches including beer cheese soup, smoked whitefish dip, a bratwurst braised in 4 Hands beer and a brisket po’boy. Nashan and Messbarger will also handle catering duties for events at 4 Hands.

4 Hands owner Kevin Lemp said he looked forward to teaming up with Nashan again after the two collaborated on a exclusive Peacemaker witbier. “I have such respect for Kevin and his team and everything they do,” Lemp said. “We thought this was a great way to work together again.” He said since Nashan’s Benton Park restaurants are near the brewery, they could be easily be used as commissaries.

Lemp said that Messbarger’s affinity for craft beer was also a plus. “He really understands what foods pair well with beers,” he said.

Nashan said the opportunity to work with Lemp was “a no-brainer.” “It’ll be beer pub food done our way,” he said. “It’ll be a lot of fun.”

Photo courtesy of Peacemaker

The Scoop: 5 St. Louis chefs earn James Beard Foundation semifinalist honors

Wednesday, February 15th, 2017

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{ Pastaria executive chef Ashley Shelton } 

 

The James Beard Foundation announced its 2017 restaurant and chef award semifinalists today, Feb. 15. St. Louis’s recent run of recognition from the foundation continues, as five St. Louis chefs earned nominations for the esteemed culinary awards.

Pastaria executive chef Ashley Shelton was named a semifinalist for Rising Star Chef of the Year. This award recognizes “a chef age 30 or younger who displays impressive talent and is likely to make a significant impact on the industry in years to come.”

“It’s pretty much every chef’s dream come true to be recognized in that way,” Shelton said.

The JBFA nod is the latest in a growing list of recognition for Shelton. She is a member of the Sauce Ones to Watch Class of 2016, and Eater named her a Young Gun of 2016. Shelton said the honors validate her leadership style in the kitchen. “For me, it keeps pushing me and telling that the path I’m on is the right path,” she said. “We’re trying to do something different in our restaurants – not screaming and yelling.”

Pastaria owner Gerard Craft, who won Best Chef: Midwest in 2015, said Shelton’s culinary future is bright, and not just because she’s a talented cook.

“Being a chef is being a chief. It’s being a leader. It’s one of the hardest parts of the job,” Craft said. “For somebody her age to lead a team the size that she leads and operation the size that she leads, I can’t imagine anybody doing it better. What she’s going to do in the future is sure to be amazing.”

 

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{ from left, Olive & Oak executive chef Jesse Mendica, Perennial Artisan Ales’ Phil Wymore and Olive & Oak owner Mark Hinkle }

 

JBF also named four area chefs as semifinalists in the Best Chef: Midwest region: Olive & Oak executive chef Jesse Mendica, Público chef-owner Mike Randolph, Sidney Street Cafe chef-owner Kevin Nashan and Farmhaus chef-owner Kevin Willmann. This category acknowledges “chefs who have set new or consistent standards of excellence in their respective regions.”

This is the first Beard Foundation honor for Mendica. Neither she nor Olive & Oak owner Mark Hinkle could immediately be reached for comment.

 

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{ Público chef-owner Mike Randolph }

 

This is the second semifinalist nod for Randolph, whose restaurant Público was named a finalist for Best New Restaurant 2016.

“Going into last year I had put so much emphasis on the restaurant getting the Best New nomination because I felt like that was kind of a loftier goal, to be honest,” Randolph said, crediting his team with the restaurant’s success. “But that being said, I look at this list – these are people that I admire and that I respect. Any time you get a chance to see your name thrown in that hat, it’s humbling. It makes me want to work harder – and go in and hug everyone at Público.”

 

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 { Farmhaus chef-owner Kevin Willmann }

Nashan and Willmann are no strangers to this prestigious honor. Willmann earned his first finalist nod last year. “It’s always an honor and always exciting, especially for the crew,” he said. “They go so hard to keep our standards up.”

 

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 { Sidney Street Cafe chef-owner Kevin Nashan }

 

Nashan has twice made it to the finalist round of this category. “It’s awesome and amazing,” he said. “I literally just found out. It’s an honor any time you’re mentioned — it’s just great to be on the bus.”

Finalists will be announced March 15, and the winners will be named May 1 in Chicago. A full list of the winners is available online.

 

Editor’s note: This post was updated Wednesday, Feb. 15 at noon to add comments from Kevin Willmann. 

Heather Hughes, Catherine Klene and Matt Sorrell contributed to this report.

Ashley Shelton and Kevin Willmann photos by Carmen Troesser; Kevin Nashan photo by Greg Rannells; Mike Randolph photo courtesy of Público by Greg Rannells; Jesse Mendica photo courtesy of Olive & Oak Facebook

 

Related Content
• The Scoop: James Beard Foundation declares Gioia’s Deli an American Classic

The Scoop: James Beard award eludes Willmann and Nashan

The Scoop: Chefs Kevin Nashan, Kevin Willmann earn finalist nods for JBFA Best Chef: Midwest

The Scoop: 5 STL-area chefs, The Side Project Cellar, Stone Soup Cottage all earn JBFA nods

The Scoop: Gerard Craft wins James Beard award

Readers’ Choice 2016: Favorite Restaurateurs

Thursday, July 7th, 2016

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{Clockwise from bottom, Gerard Craft, Dave Bailey, Kevin Nashan, Nick Luedde}

The menus have been printed, revised, reprinted, revised … and reprinted again. The staff has been trained forward and backward. The silverware has been polished until it’s too shiny to behold. Friends and family have flown in for the soft opening with compliments fit for the pope/Shakespeare/Beyoncé of restaurant owners. But when the restaurant finally opens to the public, what’s going through a restaurateur’s mind?

 

Winner: Gerard Craft
Owner, Niche Food Group (Brasserie by Niche, Pastaria, Porano Pasta, Sardella, Taste)

“I think my opening of Niche was way different from any opening you will see today. In 2005, social media wasn’t really a thing. People finding out about new things were not overnight happenings. Now you open a restaurant and a million people line up out your door — definitely not with Niche. No one knew who we were. It was me, one other cook and my pastry chef who I basically kidnapped. We opened to 12 customers, and I think six of those were from the bar across the street, who I think I convinced to come over if I would feed them for free. …

“I was 25. My wife was pregnant. I was doing something a little bit different, which certainly didn’t make it easier. I would work from 8 a.m. until 2:30 a.m. every day. It was intense – a lot of anxiety, a lot of stress. … It was this dream, but also so much reality. And I physically remember when we finally got reviewed — (former St. Louis Post-Dispatch critic) Joe Bonwich just gave us this love letter. After, I looked up and … there were so many people, we didn’t know what to do. I almost threw up. I was like, ‘Oh shit, I have to cook for all these people!’”

 

2nd: Nick Luedde
Co-owner, The Libertine

“We had been in the press and had such a highly anticipated opening. … Ten minutes prior to opening — the staff looks great, and we had 200 people on the books — but I’m looking at my wife (Audra Luedde), afraid no one was going to show up. We had so much money invested. This was everything. … It all comes down to whom you’ve hired. If those people are people you actually want to have a drink with, the rest takes care of itself.”

 

3rd: Kevin Nashan
Chef-owner, Peacemaker Lobster & Crab and Sidney Street Cafe

“Obviously you want to throw up in your mouth. It’s such a big rollercoaster. You just hope people come and are so grateful when they do. It takes a village — everyone contributes to your success. … There are so many variables on opening day. The system you have sometimes completely changes during service, after service.”

 

Honorable mention: Dave Bailey
Owner, Baileys’ Restaurants (Baileys’ Chocolate Bar; Baileys’ Range; Bridge Tap House & Wine Bar; Rooster; Shift, Test Kitchen & Takeout; Small Batch; The Fifth Wheel)

“My seven stages of opening a restaurant for the first time:

Electric shock: Woke up early that sunny morning with no alarm clock with a surge through my body and the immediate thought, ‘I am opening a restaurant today! You’ve been working on this day and night, sleeping two hours at a time on top of the bar. It’s actually real now. Go go go!’

A burning sensation in the back of the head and neck: Is there enough time to get everything done? … What did I forget? Will anyone come? Will too many people come? Why am I doing this on a Friday? Why didn’t I do a soft opening?

Accelerated breathing and hypersensitivity to sound and touch: Almost there; we’re looking pretty good; it’s all about to happen; this is going to be amazing!

Calmness and solidarity of purpose: Ready. Everything looks right; everything feels right; everyone is in position.

Panic and self doubt: Why wasn’t there a line at the door? Is anyone going to come? Was this a terrible idea in the first place? I can’t afford for this not to work.

Total absorption in work and an extremely narrowed focus: Wow, it’s really busy. Everyone seems happy. We are almost keeping up; we need to go faster; we need to go much faster. Touch more tables … make them happy no matter what.

Complete relief and a feeling of having learned and grown more in hours than in the past several years: It worked. We built it, and they came. We are going to do an even better job tomorrow.”

-photo by Ashley Gieseking

Extra Sauce: In case you missed it…

Sunday, May 8th, 2016

From our new issue and new online newsletter to a conversation with a malbec expert, here’s what went down last week in the St. Louis food scene, in case you missed it…

 

1. Our May issue hit stands this week, featuring the best new food trucks in St. Louis, a preview of summer drinking trends and reviews of Parigi, Sheesh and The Preston. Don’t wait; click here to read the entire issue online now!

2. Local restaurant enthusiasts hoping one of its own would take gold again this year were disappointed as a James Beard Foundation Award has eluded two St. Louis chefs, Kevin Nashan and Kevin Willmann.

 

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3. Laura Catena, owner-vintner of Luca Wines, will host a wine dinner at Annie Gunn’s on Monday, May 9, and she shared her thoughts on the growth of Argentine wine and the growing international market for malbec.

4. The latest build-your-own eatery has come to Chesterfield. Sym·Bowl, a rebranded second location of The HotPot in Kirkwood, opened on Wednesday, April 27.

5. Folks on the go in Clayton will have a new healthy option when Wicked Greenz opens. Co-owners Chris Sedlak, Matt Ratz and chef Justin Haifley are targeting a July open date for the flagship location at 16 N. Central Ave.

 

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5. Our Edible Weekend newsletter has a new look and the best food-filled events taking place each weekend in the St. Louis area. Don’t miss out! Sign up now to get the best food events delivered straight to your inbox each Wednesday.

6. Call it tenacity, determination or plain old stubbornness. After months of demo, construction and brewing, co-owners Chris and Tammy Rahn opened Stubborn German Brewing Co. in downtown Waterloo on Wednesday, April 27.

 

 

 

 

The Scoop: James Beard award eludes Willmann and Nashan

Monday, May 2nd, 2016

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Local restaurant enthusiasts hoping one of its own would take gold again this year were disappointed as a James Beard Foundation Award has eluded two St. Louis chefs. Kevin Nashan and Kevin Willmann were two of five finalists in the Best Chef: Midwest category, with the top prize going to Paul Berglund of The Bachelor Farmer in Minneapolis.

Nashan is the chef-owner of Sidney Street Café, and Willmann is the chef-owner of Farmhaus. This was Nashan’s second time being named a finalist, while it was Willmann’s first finalist nod.

Extra Sauce: In case you missed it…

Friday, March 18th, 2016

From James Beard honors to new locations of old favorites, here’s what went down last week in the STL food scene, in case you missed…

 

 

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1. Finalists for the 2016 James Beard Foundation Awards were announced March 15, and two St. Louis-area chefs are still in the running in the Best Chef: Midwest category. The James Beard Foundation recognized Kevin Nashan, chef-owner of Sidney Street Cafe and Peacemaker Lobster & Crab Co., and Kevin Willmann, chef-owner of Farmhaus.

2. Things are heating up on Macklind Avenue as Clementine’s Naughty & Nice Creamery announced plans to move into 4715 Macklind Ave.

 

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3. The HotPot in Kirkwood will open a new location in the old Surf Dogs building at 137 Chesterfield Town Center.

4. After nearly three years at Adam’s Smokehouse apron, Alex Cupp is firing up his own pit, The Stellar Hog in the current Super’s Bungalow.

 

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5. Ben Edison, former executive chef at Demun Oyster Bar, has taken the wheel at The Delta Queen Steamboat Co., where he became executive corporate chef in February.

6. Guerrilla Street Food plans to blow into the windy city this year and open its second location in Chicago.

 

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