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Natasha Gaskill

@natashagaskill

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ADAMI PROSECCO DINNER
An autumnal southern supper prepared by @bwolfenstein & us to feature some very beautiful DOCG proseccos from @adami_wines

Special guest Enrico Valleferro of Adami will be in attendance to speak about their vineyard in Italy, an UNESCO World Heritage Site

We are hoping to enjoy these single vineyard proseccos under our beautiful oaks, but if Mother Nature has any tricks up her sleeves, we are ready to take it inside
So rain or shine, we are on tonight

5 courses, 4 proseccos, 3 best bud businesses, 2 good cooks, only thing missing is you

$95 tickets available in bio

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123: Kevin Kirkwood sits down with pastry chef and entrepreneur Natasha Gaskill at his studio in Savannah, Georgia.

Natasha has led pastry programs at The Grey, Husk, Ardsley Station, and Lulu’s, while also developing her own A Squad Bake Shop. Her work has earned national attention, including a James Beard Foundation nomination for Outstanding Pastry Chef and features in Eater, Bon Appétit, Vogue, Martha Stewart, and Food & Wine, which named one of her pies the best in Georgia.

Today, Natasha is the owner of Sixby, a small bakery in Savannah’s Thomas Square neighborhood.

This episode is hyper-regional to a small Savannah neighborhood. Kevin became interested in Natasha’s story by watching what she was creating at Sixby. He was fascinated by how much she was able to do within such a small space and inspired by watching her build a thriving neighborhood business from the ground up.

Their conversation moves from Natasha’s early years growing up in the Pacific Northwest to the people and kitchens that shaped her, and the path that eventually led her to Sixby. They also talk about creativity, taking risks, running a small business, and building something of your own.

Follow Natasha and Sixby: sixbysavannah.com | @natashagaskill | @sixbysavannah

Follow the host: kevin-kirkwood.com | @kevinwillpaint | @strandpodcast

Listen to The Strand at the link in bio and on Apple Podcasts, Spotify, iHeart, Amazon Music, and other major podcast platforms.

All photos @robinbirdy

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FIRST FRIDAY
A San Fran traveling sandwich for two
Think oyster Rockefeller stuffed into a sourdough boule, wrapped and kept warmed to soak into crumb and crust

Mallory with @primewineandspiritsga has pulled some beautiful Italian wines and a biggie of red to keep the party going

And wonderful Rachel and her upright bass will be on the patio to sing to the oaks and all that bask under her limbs

It's going to be a night
6 to late-ish
See you there
🧡

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FIRST FRIDAY
Grab a fried chicken box, a bottle, and a blanket and sway to some smooth relaxed stylings of the Katy Mac Duo
Mallory and Specialty wines have some fun pairings in store for you
Come out, false fall approaches
6 to late-ish

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PICNIC
spanish tortilla, pimentón aioli, tomato & fairy tale eggplant confit, grilled romano beans & mad hatter peppers.
Nectarines, almond shortbread
Baguette & butter
Added mackerel
Added vinho tinto

See you at 6

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Hark!!
Misseth not this Friday

The m'rons shall beest p'rf'rming theat'r f'r thy pleasure

And we has't madeth picnics f'r thee to englut und'r the oaks

We has't chosen p'rtuguese wine f'r thee to drinketh and has't blankets eft f'r thee to forswear on

Prithee joineth us
6 to late-ish

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BEACHWICH (NATASHA STYLE)
roasted beef, avocado, horseradish mayo, sprouts, red onion, tomato, müesli bread

*contains nuts

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Happy birthday Sixby Savannah!

So much gratitude to our wonderful community of customers, neighbors and friends

Biggest hugs to our supportive, playful, and irreverent business buds, @lonewolfsav, @moodrights, @overyondersav

And a pat on the back to us, our team! A brood of kind, creative and conscientious folk that I am so gaga over 🧡
Y'all are the best
Viva la Sixby!

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BLACKBERRY BASIL
raised and glazed donut, blackberry basil dip,
basil buds

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We are so excited for this!
Save the date (7/3)
Tell your friends

The Maxines will be performing at Sixby for first Friday!

We will be celebrating the eve of the birth of our nation with these 4 phenoms plus a @fripperssausages weenieroast, wines, and tiger blood shaved ice!

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FRUIT PLATE
melon & habanero ferment, cantaloupe, white cukes, blackberries, violas, nice olive oil & crunchy salt

In continuation of our bitchy little menu for summer and so very much inspired by @nengjrs 🫶🏼

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