Construction - Part II

Construction - Part II

When we last checked in with the construction progress at Orange Door Kitchen, we were about three weeks into the project and still focused on rough plumbing and electrical along with some remaining demo and framing. What a difference three months can make!

From the Bar: Brandy

From the Bar: Brandy

Quick story: Back in 2016, I made a mistake converting quarts to milliliters for a cocktail recipe (see below) and ended up buying a ginormous bottle of Christian Brothers VS Brandy, which sat forlorn and forgotten on our home bar for over a year.  A couple of months ago, I saw it lurking in the back row of our collection of bottles and decided that it was time to either drink it or toss it (I go through spurts of cleaning and organizing when the weather changes), so I poured myself a small glass to discover whether it was drinkable on its own... 

Kingston, Ballard, North Church

Kingston, Ballard, North Church

When we set out to design our shared commercial kitchen, we knew that we wanted to configure and equip it in a way that would enable up to three small food businesses to work simultaneously. The result will be a kitchen that maximizes space by sharing certain resources (walk-in cooler, three basin sink, dishwasher) while giving each unit its own essential cooking equipment and prep space. We also wanted to give each kitchen unit its own identity, and looked to our three favorite restaurants for some inspiration.

Our Second Growing Season

Our Second Growing Season

A couple of days ago we harvested the last of our carrots and prepped our raised bed gardens for the long winter ahead. This November marked the end of our second year of serious gardening and we continue to be thrilled and humbled by this endeavor.