Savor for Students

All-star lineup of St. Louis chefs join inaugural Savor for Students

By Sarah Kloepple  June 22, 2017, 2:49 PM

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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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