Savor for Students
All-star lineup of St. Louis chefs join inaugural Savor for Students
By Sarah Kloepple June 22, 2017, 2:49 PM
From left to right: Nathaniel Reid, Jesse Mendica, Kevin Nashan
Some of the city's most talented chefs are coming together June 29 for a good cause.
James Beard Award–winner Kevin Nashan of Sidney Street Café and Peacemaker Lobster & Crab Co., Nathaniel Reid of Nathaniel Reid Bakery, and Jesse Mendica of Olive + Oak are just a handful of celebrated names on the lineup for Savor for Students, held at The Ritz-Carlton."We wanted to bring together and do an exclusive event with the top-tier chefs in the area," says Melissa Lee, executive assistant manager of culinary/food and beverage at The Ritz-Carlton. "It was really great to collaborate with them."At the inaugural event, St. Louis chefs will cook and share their culinary creations, tapas-style, at The Ritz-Carlton to raise funds for Lift for Life Academy, a St. Louis charter school for middle and high school students that provides educational programs at no cost. Nutrition is an important part of the school's mission, as it provides balanced, nutritious meals free of charge, five days a week.Lee adds The Ritz-Carlton team wanted chefs to bring the best dishes they could offer based on local and seasonal ingredients. "The vision for this event is the intimacy of the interaction between the chefs and the public," she says. "Our vision is to have that one-on-one, exclusive time with chefs."Along with each chef's creations, attendees at Savor for Students can also enjoy complimentary drinks, sushi, sashimi, a raw bar, and more. The chef and his/her respective menu is listed below.
Kevin Nashan, Sidney Street Café and Peacemaker Lobster & Crab Co.
Big-eye tuna, pistachios, pickled green strawberries, peas, "Tiger's Milk"
Nathaniel Reid, Nathaniel Reid Bakery
Jarmo, made with pistachio cream, pistachio cake, and berries
Camille, made with lemon cream and berries
Inigo, made with hazelnut, milk chocolate, and citrus
Jesse Mendica, Olive + Oak
Rabbit tart with carrot-dill sauce
Zucchini Baba Ganoush with pita and roasted vegetables
Jeanine Edmonds-Mott, The Ritz-Carlton
Raspberry pistachio entremets
Candy Bar Taco
Simone Faure, La Patisserie Chouquette
Blistered cherry and peach pizza with PEAstachio and sweet carrot jam, malted milk and honey panna cotta
Eric Heath, Cleveland-Heath
Kale salad, made with kale, garlic, parmesan, chili flake, and lemon vinaigrette
Pork belly with watermelon, noun cham, mint, jalapeño
Jayshree Nathoo, The Ritz-Carlton
Lamb do piazza, basmati rice, naan, cucumber, rayta cheese and corn samosa, tomato date chutney
Kevin Willmann, Farmhaus
Pea, corn and ricotta agnolotti, garden herb salad of dill, shiso, chive and shaved "Dilly Bean"
Qui Tran, Mai Lee
Vietnamese-style shrimp with butter and garlic sauce, topped with fried shallots
Melissa Lee, The Ritz-Carlton
Local tomato, burrata, pesto, balsamic pearls, micro basil
Seared bass, corn-filled tempura squash blossom, nueske bacon, pea succotash
Savor for Students admission is $99, and it includes tastings, musical entertainment, beer, wine, spirits, and parking. The event takes place Thursday, June 29 from 5–7 p.m. at The Ritz-Carlton (100 Carondelet Plaza).
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