Hope you all had a great Valentines Day (and if you’re single don’t let that hallmark holiday get you down!). I'm writing from the courtyard of Stable Café, where we held our 4 year anniversary Wild Kitchen dinners . The whole weekend went great, now its time to decompress. It's always fun to cook for excited people.
But on to the meat of this post:
Forage Kitchen is moving in the right direction. My business partner and I are ready to start talking to investors about getting involved with the project, and we’re in talks for a space for Forage Kitchen Lite.
Forage Kitchen Lite (name may still be subject to change) is what we’re going to work on opening first. Just getting permits for this kind of space in SF can take over a year, and no one (including us), wants to wait that long to start cooking! So we’re looking to move into a smaller space that’s already built out with a kitchen etc, so we can get businesses, makers, and class takers in there making great food.
We will continue to work on the larger space while running Lite, and in the end there will be two great facilities to work out of.
In other news, we’re going to start offering cooking classes now! Why wait?! We say. We hope you do too. On Monday we’ll be sending out an email with our first series of classes, all focused on the Cottage Food Law. If you haven’t heard about it, the law allows the production and sale of certain kinds of food
We think this is great! Everyone needs some incubation time (even before they use a space like Forage Kitchen) to figure out what they want to make, and if there
is anyone out there who wants to buy it.
We’re holding two kinds of classes, first the How, then the What:
First is a more classroom style presentation by my business partner Fred Smith (Davis MBA) talking about the specifics of the new law, and what you can and can’t produce under it.
In the second series we'll go hands on, rounding up local food entrepreneurs to teach you some of the cooking skills you’ll need to start your own businesses (or just become a better cook).
P.S. If you want to keep up on forageSF news and thoughts that aren’t Kickstarter related, check out my blog at forageSF.com/blog