About this project
Our concept of a "dessert bar" is a place where guests can leisurely enjoy several courses of plated desserts paired with wine, beer, and cocktails. We feel that Portland is ready for such a place -- not only are its residents committed to trying new food concepts and locally-sourced products, but there is nothing quite like it in this food-centric city.
Flight will offer a seasonally-inspired menu of desserts, from new takes on old favorites to more experimental fare. These multi-course, prix-fixed meals take their inspiration from the bounty offered by the farms, forests, and shores of the Pacific Northwest. We source our products from the abundance of food projects that the city has to offer - from locally roasted coffee and wine to family farmers, urban agriculturalists, regional chocolatiers, and small batch brewers - allowing us to serve as an edible gallery featuring Portland's artisanal producers.
At the helm is Chef Nate Hamilton, who honed his skills in kitchens across Chicago, including Spiaggia and Aria, as well as in London at Gordon Ramsay's Maze and Fergus Henderson's St. John. He was named Best Chef 2013 in Madison, Wisconsin while running the kitchen at Tami Lax's acclaimed farm-to-table restaurant, Harvest. As the head chef at Harvest, he used seasonal ingredients and progressive cooking methods to reinvent the flavors of his Wisconsin youth. It was while working together in Madison that Nate met Annie, a native of Oregon, who introduced him to Pacific Northwest cuisine. They eventually decided to return to her home state, where the idea for Flight was first hatched. Nate is particularly interested in blurring the lines between savory and sweet dishes, and enjoys reinterpreting classic American desserts in ways that offer new perspectives on familiar flavors.
Check us out at www.flightdessertbar.com or on Facebook!
Risks and challenges
Starting a restaurant isn't cheap, and that's why we're beginning with a low-risk project like a pop-up. To cut down on costs, we'll be sharing space with Bluebird Bakers in Northwest Portland. There are two great things about this space: it is located in a trendy neighborhood filled with restaurants and shops, and it already has all of the basic kitchen equipment we need.
What we are hoping Kickstarter funds will provide us with are all the extras that we need to turn a bakery into a dessert bar:
$3000 - our first goal
We've priced all of this out and this will be enough to help us get off the ground (get it?). We've deliberately set this bar low.
- tables and chairs
- menu printing costs
If we reach past that goal, then we can begin buying items that will help our business be even more successful.
$5000 - even more awesome stuff
- a professional grade Vitaprep blender
- silicone mats and molds
$7000 - greater possibilities!
- a serious ice cream machine
- an immersion circulator
- a basic vacuum sealing device for sous vide cooking
- expanded community baking and pastry classes
Thanks for taking the time to check out our project. We're really excited about this new adventure and hope that you are too!Learn about accountability on Kickstarter
Have a question? If the info above doesn't help, you can ask the project creator directly.
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