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.
The lack of activity on our blog might give you a sense of how crazy our life has been since we opened Orange Door Kitchen in May. It is one of those items on our to-do list that keeps getting pushed off, delayed by projects and tasks that have tight timelines. But on this cloudy early October afternoon, with an event just a few hours away, I figured I would spend a few minutes to reflect on our first four full months of operation.
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!
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...
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.