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Posts Tagged ‘Nathaniel Reid’

Eat This: Turkey Sandwich at Nathaniel Reid Bakery

Wednesday, March 1st, 2017

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Trust acclaimed pastry chef Nathaniel Reid to elevate the humble turkey sandwich far beyond a workaday lunch. His flaky, buttery croissant is sturdy enough to support slices of smoked turkey breast, a slice or two of havarti and a creamy swath of mayonnaise and mustard. We’ll never brown-bag a sad turkey sammie again.

Nathaniel Reid Bakery, 11243 Manchester Road, Kirkwood, 314.858.1019, nrbakery.com

Photo by Brendan Moloney

Extra Sauce: Top 10 Sneak Peeks of 2016

Thursday, December 29th, 2016

From new arcade bars downtown to long-awaited breweries in Maplewood, here are the 10 places you couldn’t wait to check out before they opened in 2016.

Don’t miss out! Follow Sauce Magazine on Facebook and Twitter to get Sneak Peeks and First Looks of the latest St. Louis-area restaurant, bar and shop openings.

 

 

1. First Look: Start Bar downtown

2. Sneak Peek: Farm to You Market in Washington

 

 

3. Sneak Peek: Sardella in Clayton

4. Sneak Peek: The Sliced Pint in downtown St. Louis

5. Sneak Peek: Wicked Greenz in Clayton

 

 

6. Sneak Peek: Side Project Brewing in Maplewood

7. Sneak Peek: Yolklore in Crestwood

8. First Look: Catrinas in Edwardsville

 

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9. First Look: Nathaniel Reid Bakery in Kirkwood

10. Sneak Peek: Nixta in Botanical Heights

Photos by Michelle Volansky 

Related Content

10 Best New Restaurants of 2016

Extra Sauce: Top 5 Dishes of 2016

Extra Sauce: Top 10 Scoops of 2016

 

 

Hit List: 3 new places you must try this September

Wednesday, August 31st, 2016

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1. Nathaniel Reid Bakery: 11243 Manchester Road, Kirkwood, 314.858.1019, Facebook: Nathaniel Reid Bakery

Pastry chef Nathaniel Reid has won international accolades for his sweet treats, but it wasn’t until August that he opened his own shop serving sweet and savory breakfast pastries, sandwiches, colorful tarts and cakes. Start your day off right with a sweet almond croissant, or grab a sandwich for lunch, like the roasted turkey with havarti cheese on a flaky plain croissant. For dessert, treat yourself to The Jarmo, pistachio cake topped with dollops of house-made pistachio cream and fresh berries, or The Amber, a dome of buttery mousse draped in caramel and ringed with pecans.

2. Twisted Tree Steakhouse10701 Watson Road, Sunset Hills, 314.394.3366, twistedtreesteakhouse.com

Starters are standouts at Twisted Tree. Try the onion rings, which have a crackling crust that clings to the onions with each bite. Crab rangoon seems out of place on a steakhouse menu, but was piping hot, oozing with cream cheese filling and served with two dipping sauces: apricot sweet-and-sour and zingy mustard. Salads are served family-style with sides of crumbled feta, freshly fried croutons and a trio of dressings (the onion-y, slightly sweet house vinaigrette was the winner). Don’t miss the luscious, tender prime rib; get it with a side of mac and cheese, where al dente noodles are swathed in a sharp white cheddar sauce and topped with crispy breadcrumbs. Don’t skip the house-made desserts. A giant slice of almond-y white wedding cake slathered with white buttercream came with a scoop of vanilla ice cream. Get the cheesecake (which has a sugar cookie crust) with the fresh, bright strawberry sauce.

3. Coma Coffee Roasters: 1034 S. Brentwood Blvd., Richmond Heights, 314.250.1042, comacoffee.com

Coma Coffee Roasters is waking up Richmond Heights. Espresso-based classics are available, but its lightly roasted drip option will please palates with no sugar or milk required. Iced coffee fans will dig the 18-hour cold brew, a deep, rich sipper perfect for tackling the 3 p.m. slump. Enjoy the last days of summer with the Coma affogato – espresso poured over Serendipity bourbon ice cream – or go tart with Lyfe, where a shot of bitter espresso mingles with pomegranate juice over ice in this earthy, balanced treat.

-photo by Michelle Volansky 

Extra Sauce: In case you missed it…

Sunday, August 14th, 2016

From big brewery announcements to new pastry shops in Kirkwood, here’s what’s went down last week in the STL food scene, ICYMI.

 

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1. After five years of pouring pints in South City, The Civil Life Brewing Co. will finally can its American brown ale. Co-owner Jake Hafner said fans can pick up six-packs of 12-ounce cans at the brewery beginning Aug. 16.

2. Soon, hockey lovers will have a new place to enjoy the game in Midtown. Center Ice Brewery is slated to open at 3120 Olive St., a couple doors down from Southern and Pappy’s Smokehouse, in early 2017.

 
From left, customers can watch co-owners and pastry chefs Lee Lee and Nathaniel Reid hard at work through the large window behind the counter that observes the kitchen.

 

3. Internationally renowned pastries are now available in Kirkwood. Pastry chefs and co-owners Nathaniel and Lee Lee Reid opened Nathaniel Reid Bakery at 11243 Manchester Road on Aug. 1, serving up sweet and savory breakfast pastries, sandwiches and colorful tarts and cakes.

4. I Scream Cakes closed doors at its Maplewood location Sunday, Aug. 7, just three months after opening at 7326B Manchester Road.

 

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5. General manager Justin Cardwell has moved on from the bar at BC’s Kitchen, which he helped opened eight years ago. He has accepted a position as West Coast brand ambassador for the Spanish liqueur, Licor 43.

6. Molly’s in Soulard is growing with a new dining room and a new executive chef, Brandon Busby, who took the helm early last week.

First Look: Nathaniel Reid Bakery in Kirkwood

Monday, August 8th, 2016

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Internationally renowned pastries are now available in Kirkwood. Pastry chefs and co-owners Nathaniel and Lee Lee Reid opened Nathaniel Reid Bakery at 11243 Manchester Road on Aug. 1, serving up sweet and savory breakfast pastries, sandwiches and colorful tarts and cakes.

Nathaniel Reid’s career is studded with accolades and stints in prestigious kitchens. Dessert Professional magazine named him one of the top 10 pastry chefs in America in 2012, and he received U.S. Pastry Chef of the Year at the 2010 Paris Gourmet Competition. Mostly recently, he served as pastry chef at The Ritz-Carlton in St. Louis, and he has crafted sweet confections at Joël Robuchon Restaurant at The Mansion at MGM Grand, as well as The Ritz-Carlton in Las Vegas.

Despite his successes in the fine dining and hotel industries, Reid said he’s always wanted to open a community bakery. “This was the goal since I started 15 years ago, to get to this position,” he said. Reid designed and constructed the 1,920-square-foot space from scratch, knocking down the wall between the former clothing store and neighboring office to create a small retail space and expansive pastry kitchen visible through a large window behind the counter.

That window showcases baking techniques of all kinds. Reid and the kitchen team create pastries from delicate laminated dough, fresh crusty baguettes for sandwiches, vibrant tarts and cakes, a rainbow of macarons and more. Patrons select from the day’s offerings on display in four pastry cases and can pair with a Kaldi’s coffee drink or tea. Nathaniel Reid Bakery is open Monday through Saturday from 7 a.m. to 6 p.m. Here’s a First Look at what to expect when you step inside Kirkwood’s newest bakery:

 

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-photos by Michelle Volansky

 

The Scoop: The Ritz Carlton, St. Louis’ Nathaniel Reid featured in The New Pâtissiers

Wednesday, October 2nd, 2013

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While more area chefs and restaurants are landing on the national culinary radar, one St. Louis chef has received aplomb on a global scale. Nathaniel Reid, executive pastry chef at The Ritz-Carlton, St. Louis, is among 38 pastry chefs from around the world included in The New Pâtissiers, the latest book by Australian-based writer Olivier Dupon (His previous books include The New Jewelers and The New Artisans.). The hardcover book, to be released Oct. 8, explores each chef’s style through biographies, photographs of them in action, and recipes of their mouthwatering cakes, tarts, chocolates and other sweet works of art.

Reid’s three recipes published in this cookbook require experience and fairly sophisticated kitchen equipment. But for those who appreciate masterful, modern pastries, this coffee-table book can serve as a window into current trends in pastry and sugar arts. For Reid, who joined the culinary team at the Clayton hotel this year, those trends include “more exploration of shapes and colors than in the past.” Named one of the top 10 pastry chefs in America by Dessert Professional magazine in 2011 and honored with the title Pastry Chef of the Year at the U.S. Pastry Competition in 2010, Reid explained his approach is to push boundaries, while still keeping his pastries approachable using timeless flavors like caramel, chocolate, red fruits, tropical fruits, hazelnuts and pistachios. Another trend he embraces is dialing down the sweetness of a dessert by using savory ingredients or offering cakes that are “more cake, less mousse. People are bored of mousse,” he said.

Reid’s desserts published in The New Pâtissiers are not on the menu at The Ritz-Carlton, but you can find The New Pâtissiers for sale in the hotel lobby. The book can also be ordered online at Amazon, Barnes & Noble and IndieBound for $60.

-Photo by Erik Kellar

 

 

The Scoop: The Ritz-Carlton hires new exec pastry chef

Monday, April 15th, 2013

Nathaniel Reid, a native of Farmington, Mo., and an award-winning pastry chef, has been named the new executive chef at The Ritz-Carlton, St. Louis and will be overseeing pastry operations for the luxury hotel in Clayton. Reid replaces Simone Faure, who left the position at The Ritz last fall to open her French patisserie, Chouquette.

Reid graduated from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts. He’s also a graduate of the University of Missouri–Columbia. Prior to joining The Ritz-Carlton, St. Louis, he served as pastry chef for Norman Love Confections in Fort Meyers, Fla. His resume also includes time working as the executive pastry chef at St. Regis Monarch Beach, a Forbes Five-Star and AAA Five-Diamond resort in Dana Point, Calif.; a pastry position at Joël Robuchon Restaurant at The MGM Grand Hotel in Las Vegas; and a pastry position at The Ritz-Carlton Hotel (now called Ravella) in Las Vegas.

Reid was named one of the Top 10 Pastry Chefs in America by Dessert Professional magazine last year, and, in 2010, he was named Pastry Chef of The Year at the U.S. Pastry Competition in New York. He also served as a judge for the highly regarded competition in 2011 and 2012. In 2009, he placed first in the best chocolate/confection category at the Golden Scoop Awards. That same year, he helped Team USA take home third place at the International Patissier Grand Prix in Tokyo.

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