The Cookery: Kitchen, event space spawned by creative community
Chefs for food trucks American Meltdown, Chirba Chirba, Pie Pushers and Sympathy for the Deli are just a few of the people who regularly rent space to perfect recipes, smoke meats and prepare food.
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Chefs for food trucks American Meltdown, Chirba Chirba, Pie Pushers and Sympathy for the Deli are just a few of the people who regularly rent space to perfect recipes, smoke meats and prepare food.
When we visited, Sympathy for the Deli was roasting beef and smoking pastrami and turkey.
"When you are in the kitchen you are surrounded by people with creative energy," co-owner Rochelle Johnson said.
Johnson and her husband Nick Hawthorne-Johnson, an acupuncturist, had originally planned to open a holistic birthing center. When plans changed, they decided to pursue the kitchen incubator.
"As we were building out the kitchen, the food truck boom was happening," Johnson said.
It soon became a great creative space for food truck chefs to collaborate together. Chefs often offer advice to one another, Johnson said. The environment is supportive, instead of competitive.
For three days in early February, the front room became Hakanai, a Japanese-inspired eatery from Toast owners Billy and Kelli Cotter. During the limited run, the restaurant was completely booked.
Johnson said more pop-up restaurants are planned.
When people book events in the Front Room, they also have the option of booking catering from Cookery members, who are eager to showcase different sides of their cuisine.
The 2,500 square-foot facility has a mezzanine and outdoor patio.
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