Thanks so much for visiting our Kickstarter! We are raising money to create a strong platform for of our fantastic new speakeasy style supper club, called KCHEN Project. Your support will allow us the success we need to get off the ground.
To create and deliver whimsical dinner events while showcasing our passion and talents utilizing the bounty of amazing local ingredients. And to bring the people of Santa Barbara (and beyond) some really awesome food! Our mission is to Cook Local and Eat Local! We want to create a sense of community and also support local food/beverage purveyors and farmers!
We are Culinary Agents, Chef Kevin Harris and Emily Nordee and we are starting KCHEN Project, a new Speakeasy Style Supper Club in Santa Barbara!
We have a diverse hospitality background from back of the house to front of the house and beyond! We have worked with some of greatest people in industry, who not only showed us the ropes but were also wonderful mentors to us along the way. We are excited to finally step out on our own and are ready to take the culinary world by storm. We know we have what it takes, so we just want the chance to prove it to everyone.
For the past several years Emily, a California native, has lived in New York City, the food capital of the world and has immersed herself in the restaurant industry, learning all aspects about the food and beverage world by working with many of the top chefs and bartenders in the city. Although Emily loves to cook and mix it up in the kitchen, her career has been focused on business end of the hospitality spectrum, specializing in public relations, branding, marketing, business development, and event management. Emily was behind many successful campaigns and events including: Campari USA “Year of the Negroni”, Leblon Cachaca “Legalize Cachaca”, Bon Appetit Magazine Wine & Spirit Focus, The James Beard Foundations Awards, Wines from Spain “Great Match: Wine & Tapas”, Rums of Puerto Rico, Consorzio del Vino Brunello di Montalcino, HALL Wines of Napa Valley, Maker’s Mark Kentucky Bourbon, Southern Wine & Spirits, Patina Restaurant Group and Philippe Chow Restaurants.
While Emily was working her way through New York City’s Culinary scene, Kevin was working his way from the East Coast to the West Coast. The seeds of Kevin’s passion for food were planted long before he was born in Connecticut. Coming from one of the oldest farming families in the country (Hart’s Seeds), eating local runs through Kevin’s blood. He attended the Connecticut Culinary Institute and worked his way through the lines of several high profile restaurants such as The Chowder Pot, the highest volume restaurant in the state of Connecticut and the legendary Bricco’s Restaurant where he mastered fresh pastas, flat breads and rustic Italian foods.
A few years later, combining his love of food and the outdoors, Kevin became the Chef at the internationally acclaimed and award winning lodges, Pappose Creek Lodge and the Firehole Ranch in Montana. It was here where Kevin perfected his flavorful, seasonal cuisine and became skilled in the operations of running a restaurant. In 2008, Kevin came to Santa Barbara on vacation and never turned back. He fell in love with the area, the bounty of ingredients and the community. He quickly immersed himself in town and utilized his culinary skills to land a job as the head Sous Chef at Square One, where they earned 3 stars from the LA times. He went on to be Chef du Cuisine at Wine Cask and also Executive Chef at Spiritland Bistro. Presently, Kevin is a private chef for a Montecito estate, where he has earned his chef stripes from mastering the skills of culinary presentation while helping to managing the family business.
KCHEN Project was formed by a mutual vision of bringing great food made from simple ingredients to the table! When we first met and started talking about food, it was as if the stars were aligning. We share a similar food philosophy, and would love to showcase our talents to the world! We believe that local ingredients are the secret of success!
KCHEN is an acronym from our initials (Kevin=KCH, and Emily=EN), but also speaks to what we want to achieve in the “Kitchen”. Our combined talents lead to an unstoppable culinary force!
Our logo depicts this force, as it represents two muscles coming together (in the form of Santa Barbara Black Mussels), and also gives a nod to our overall dining concept and menu!
Having both East Coast and West Coast roots, it has taught us how simple but thoughtfully crafted eats and drinks can create a higher quality of life. We believe in not only the benefits, but mainly the deliciousness of eating locally. We are inspired to share this message with all and want to showcase our ideas and (mainly) our food with the community!
Each KCHEN Project Supper Club dinner will feature 4-5 courses paired with locally sourced wine, beer or organic spirits. Locations will vary each time, for instance one week you can be dining in an old barn al fresco, and the next week at an over-the-top Estate! Our goal is to have 1-2 per week or about 6 dinners per month. The price range will be between $45-75 per person and will include all food and beverage, as well as entertainment.
We would like to limit our dinners to a max of 35 people per seating so they remain intimate and special. We want to encourage communal dining and to create a sense of five star hospitality within a casual environment. All stuffiness is to be left at the door….we want you to have fun and relax, and we promise to bring you one of the most memorable meals you will ever experience!
Sample Menu from a recent KCHEN Project Supper Club:
Where’s all this money going to go? It will directly back to the KCHEN Project Supper Club Dinners! We are hoping to raise $10,500 or more to get this project off the ground. Each dollar raised will help us fund our ingredient costs, space rentals, business related materials, equipment and staffing!
There’s a lot to get done and every single backer moves us closer to our goal, so we really appreciate each and every pledge!
The Amazon and Kickstarter fees add up to about $1000 of our collected funds and so we’d love to make a little extra to cover these costs without having to dip into our start-up money!
Also, just so you know...your credit card is only charged once our project is successful. So if we fail (which we won’t!) you don’t lose any money.
Why donate to this project? Well, first and foremost is because you want to see us succeed and to help fulfill our dreams. It is an awesome project and you will have the chance to be part of something truly unique, cutting edge and fun, along with getting to enjoy great food in a cool environment.
In addition, we have some pretty sweet rewards for everyone who donates; from our scrumptious “BLT” Jam
to our fun and functional farmer’s market totes, as well as invitations to our supper clubs, cooking classes and events!
KCHEN Project supper clubs will give our friends, fans and followers an inside look at what we have to offer from a culinary perspective! And although this is a new endeavor for us, we are hoping this is just the first of many exciting things ahead. The future goal is to open a brick-and-mortar space in early 2014. We have a great idea for a restaurant and can’t wait to share it with everyone.
The people who support us here will be at the top of our list when this happens!
** If you don't see a reward you'd like, we will be happy to discuss alternatives! :)
The Final Notes:
A Big Thanks to the Everyone who has helped us get to this point:
· Edward Clynes for filming our fabulous Video on a shoestring budget! (www.edwardclynes.com)
· Ryan Tully for designing our über cool logo and bringing our vision to life! (http://www.ryantully.com)
· Nick Andrews at Open Air Photo Booth for helping us kick-off our first supper club dinner in a snap! (http://openairphotobooth.com)
· Kristin Lee for providing smooth melodic sounds at our first supper club! (http://www.facebook.com/kristinleemusic)
· Michael Glazer for helping us chop it up in the kitchen at our first supper club dinner and providing us some amazing fresh artisanal pasta! (https://www.facebook.com/pages/Mission-Rose-Pasta/122065297871319)
· James Johnson for housing our first supper club dinner at his enchanting "Events Unlimited Organic Kitchen" space in the Funk Zone!
· Laura (Duncan) Kowalski for taking some beautiful photos of our food and our events!
· Amy and Josh Phillips for lending us their awesome house to shoot our video!
And to all of our friends and families for being the best support system two people could ever want!!!
Please Help Us Spread the Word about KCHEN Project…..
If you can take just a few short minutes to help spread the word about us, we would super appreciate it
·Post to your blog
·Send a note to your friends by email
·Update Facebook with our Kickstarter link
·Share news about KCHEN (and Follow us) on Twitter
·Promote our food on Instagram
Our Twitter Handle is @KCHENProject *We welcome all followers who want to remain in the loop about our progress and our upcoming supper club events!
Risks and challenges
Everything in life has its fair share of risks and challenges. For us, that's what makes the hospitality and restaurant industry so much fun. The risks we take and the challenges we face only make us stronger, more knowledgeable and better prepared for the future.
It's possible that our timeline may be slightly delayed if we run into obstacles, but as setbacks arise, we will conquer them one by one. We are working hard to finalize our food permits, licenses etc. and can’t wait to get the show on the road!
Once we have reached our funding goal we will be able to move forward on rolling out our supper club dinners and finding interesting locations to host them in. If all goes well we will be up and running by the end of July!
Thank you again for your support!
Kevin & EmilyLearn about accountability on Kickstarter
- (30 days)