The Schlafly Bottleworks kitchen has a new captain at its helm. Chef KT Ayers stepped into the role last Thursday, Nov. 12, after Brandon Keyes departed the Maplewood brewery for The Libertine. “It’s been honeymoon-like,” Ayers said. “I’m jazzed about the professionalism and creativity of all three (Bottleworks) sous chefs. We’re playing off each other really well.”
Ayers’ culinary roots run deep; she grew up in and was eventually sole proprietor of now-shuttered Riddle’s Penultimate Cafe and Wine Bar. She also has experience in the kitchens of Annie Gunn’s and, most recently, The Purple Martin.
Ayers said she looks forward to the opportunities she’ll have as top toque to change some of the menu while “keeping its core and honoring the tradition of locally sourcing high quality ingredients.” To begin, she plans to expand Schlafly’s local sourcing. “There are things we can do right away,” Ayers said. “The daily vegetable offering can change with things we have in our own garden like beets, carrots and spinach. At this time of year, there are also turnips, kale, squash and cabbage available.”
Don’t look for a menu overhaul until early 2016, but do expect to see locally sourced and Bottleworks garden-grown ingredients called out. Ayers will work closely with the bar, too. She recently created a bacon-oatmeal stout barbecue sauce with Schlafly’s Oatmeal Coffee Stout to slather on ribs.
This article appears in November 2015.