28 Jul '15, 4pm
We Talk Coffee With James Beard Award Winning Chef Gerard Craft
Craft’s commitment to understanding ingredients is evident at his flagship restaurant, Niche . After moving into a new space in 2012, Niche changed gears to focus on tasting menus over its previous à la carte options. Recently, they limited ingredient sourcing to a 300-mile radius around the restaurant. The result are dishes highlighting Missouri and Southern Illinois ingredients. The coffee program recently received a similar refurbishment. Craft switched from longtime coffee partner Kaldi’s Coffee to Sump Coffee for his restaurants. Sump will be roasting different coffees for each restaurant (Niche, Brasserie , Taste , and Pastaria ) to highlight each space. Sprudge recently sat down with Craft to talk about his recent coffee program changes, what he likes about Italian coffee culture, and his soft spot for gas station coffee.