Alabama Charlie 2015-08-26 01:53:30
Kelsey’s story is a classic tale of a smalltown Southern girl, educated at the finest school in New York, only to bring her knowledge back home. While attending the Culinary Institute of America in Hyde Park, New York, Kelsey came across a job at Café Boulud and at Dovetail restaurants in Manhattan, where she honed her craft under the watchful eyes of Chef Gavin Kaysen and the world renowned Chef Daniel Boulud. The experience transformed Kelsey from a shy food lover into an assertive leader with world class culinary skills. At the same time, she realized just how popular traditional, simple, Southern food, including grits and slaw, are, even to the worldly clientele of New York.“I realized that in New York, there was an abundance of restaurants with authentic Southern food, which wasn’t made by Southerners,”said Kelsey. In early 2014, she brought it home to Do- than, and opened the Butcher Block and Market just a couple of miles from downtown. The one item that regular customers say must be tried is The Brisket. It is a huge hunk of house smoked beef with barbecue sauce on a toasted and sweet sourdough bun, completed with a side of vinegar slaw. Of course, Southerners are known for their love of meats, smoked or not. If a place can make a hearty and perfectly seasoned sandwich, it can keep customers coming back for more. This is the essence of Kelsey Barnard’s KBC Butcher Block on Westgate Parkway: Simple, Southern food with a worldly touch.
Published by Black Tie Motorsport. View All Articles.
This page can be found at http://epublish.panaprint.com/article/343+Kelsey+Barnard/2252029/269984/article.html.