If you have ever visited Orange Door Kitchen, you’ll probably remember the three black and white portraits that hold court over guests in our dining room. The portraits are not of people, but of farm animals - a cow, a pig, and a sheep - that capture three vivid and unique personalities on film. Most people think that it is an odd choice to feature this art in the dining room of a non-vegan restaurant, but the photos, like the animals themselves, mean a lot to us…
What is it about avocado toast that makes people not think twice about paying $10 for a slice of bread and toppings? It’s simple and delicious…but, in our humble opinion, it’s time for an update. That’s why Orange Door Kitchen is rocking a toast menu at our Fugitive at the Door live music nights for the next 4 months. We think it’s high time that West Acton had a spot to get great toast (for less than $10, mind you) and we can’t wait for you to explore this fabulous canvas for culinary creativity with us.
The arrival of 2019 marks the third year of partnering together in business as well as life. We took some days between Christmas and New Years to reflect on 2018 and plan for the year ahead in both lofty (my approach) and measured (Chris' approach) ways. Surprised and delighted with how well the events side of our business performed last year (thank you all!), we committed to a year in which we would work to create similar enthusiasm, joy, and community in the shared kitchen side of our business.
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!
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.