Making Progress on Making Sauerkraut
First of all, as always, we want to thank you guys for believing in this project. It's important to us that you know: your support has not gone unappreciated, and we haven't been resting on our laurels. Even though our laurels are so comfortable. And you know how tired we get.
As we reported, our plans for moving into a commercial kitchen space have been changing as we go through this process and learn the steps we need to take to get where we want to be. Our original plan, to move into a communal kitchen incubator program in Harlem, turned out to be a little overly ambitious. We were rejected from the program and given some advice on how to grow and position ourselves to reapply: get some hard market data and create a few, small scale relationships with clients who continually order our product. Thankfully, our friends at Bedford Hill Coffee Bar tried our kraut. We've been working with them ever since they first served a bratwurst featuring our Backwoods Smokraut, hammering out the details on installing a second prep kitchen in the restaurant for us to move into. This is the spot where we'll be making our first full batch of commercially certified kraut, and we're looking forward to using the opportunity afforded us by this project to figure out our exact costs of doing business, and thus be able to accurately create financial projections and move toward a marketing plan based on those real numbers. Not for nothing, we also couldn't be happier that every day we're moving closer to fufilling the rewards for you all.
Right now, though, our future space is undergoing the needed renovations to bring it up to code. That means the walls need to be tiled, a proper workspace needs to be installed, and hookup must be provided for a commercial sink. That said, we're hoping to move in by mid-July. At the same time, we're hitting a bump in the road that we honestly should have been expecting: our farmer is out of last harvest's cabbage and the new batch won't be ready until around that same time. It's kind of a patch-22. Ahem.
Rest assured, while this process is certainly taking longer than any of us expected, we're also working on the other aspects of our rewards while we wade slowly into the waters of business. We'll be sending a follow up e-mail shortly asking our backers that signed up for our pickling class to pick a date, and another for those who picked it to choose which of our Brine & Dine dinner dates you'd prefer to pick up from us. And just this afternoon, we finished making the screens necessary to hand print all of our postcards and t-shirts!
Bill, Christopher, and David
Brine & Dine
pledged of $6,500 goal
seconds to go
Apr 13, 2012 - May 13, 2012 (30 days)
Pledge $5 or more
For $5, you'll recieve a handmade silk-screened Brine and Dine patch and a handmade personal thank you postcard. Thanks!Estimated delivery: May 2012
Pledge $15 or more
The above, plus a 16-ounce jar of the first batch of our kraut, OR a limited edition hand-screened t-shirt. [NOTE: Our kraut is perishable! Pick-up is preferable. If you're outside of the greater NY metro area, please add $15 for cold shipping.]Estimated delivery: May 2012
Pledge $25 or more
Why choose? Get both rewards above: a jar of our sauerkraut and a limited edition t-shirt, plus patch and thank you postcard. [NOTE: Our kraut is perishable! Pick-up is preferable. If you're outside of the greater NY metro area, please add $15 for cold shipping.]Estimated delivery: Jun 2012
Pledge $75 or more
Brine and Dine's dinner date for two: Choose a three course meal prepared by us, using our sauerkraut, and ready for you to pick up and serve, with instructions and wine and beer pairing suggestions. Of course, you and your date will each also get a jar of our sauerkraut, a hand-screened t-shirt, patch, and a thank you postcard.Estimated delivery: May 2012
Pledge $150 or more
You and a friend (or a date!) are invited to a pickling class at the Upper West Side brownstone where Brine and Dine first began. We'll be sharing how we craft sauerkraut, pickles, and hot sauce in a dynamic class tailored to our backers. And, at the end of the afternoon, you'll take something you've created home with you!Estimated delivery: Jun 2012
Pledge $500 or more
1 backer Limited (4 of 5 left)
Brine and Dine makes great sauerkraut, but that's not all we do! You and up to 7 guests are invited to a hosted five course meal, either at the historic Upper West Side brownstone where we got our start or at your own place.We'll prepare custom-crafted dishes with our kraut and provide beer or wine pairings. Plus, everyone will leave with a jar of our sauerkraut and and a limited edition t-shirt!Estimated delivery: Jun 2012
Pledge $1,000 or more
0 backers Limited (2 of 2 left)
The dinner party above, plus: We will develop a fermentation with you, from the ground up! We'll work with you to determine a project (it doesn't have to be sauerkraut), ingredients, spices, and a name for your creation, which will become part of Brine and Dine's product line!Estimated delivery: Jun 2012