New 'A Team' on West Main
Mark Gresge, chef/owner of l'©toile on West Main, tells us that they now have a new sous chef who’s baking his own bread for the restaurant and revamping the dessert list.
“Now we have two Ã¢â?¬Ë?A Team’ members,” says Gresge, referring to head chef Brian Wilkinson and new hire Brendan Cowley, a CIA grad who comes to us by way of Michigan.
“At lunches our catfish Po Boy is on one of his betards"–- a small roll–- says Gresge, “and for dinner we are using his bread for our guests when they arrive. Desserts are another specialty of his; his lemon curd is tremendous.”
In other l'©toile news, Gresge says they are now getting their chickens from Timber Creek Organics, a small Joel Salatin-inspired farm near Foxfield.
“They are fed with organic feed, which makes all the difference,” says Gresge. “It’s in our tarragon chicken salad.”