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Archive | August 28th, 2011

Bake, Broil & Brew New Resource for Culinary Entrepreneurs

Bake, Broil & Brew New Resource for Culinary Entrepreneurs

David and Michelle Solis, center, and friends, toast opening of Bake, Broil & Brew.

Small businesses and aspiring entrepreneurs in the culinary and beverage industry soon will have a valuable new resource in San Antonio.

Within the next month, this culinary incubator kitchen will be offering commercial kitchen spaces for rent by the hour, day, week or month.  The grand opening was Aug. 24.

The 2,604 square foot facility, the first of its kind in San Antonio, is located at 1508 Guadalupe St. It houses three kitchens, one of which will be functional within the upcoming month, offering classroom space, a walk-in freezer and cooler, and dry storage areas.

Bake, Broil & Brew also will utilize an ADT Pulse security system, food distribution services provided by LaBatt Food Service, and partnerships with non-profit organizations such as ACCION Texas-Louisiana to provide small business seminars and classes. There will be additional resources for finance options, certification, and licensing information.

“We understand the difficulties of starting a small business, having gone through the process ourselves,” said Michelle Solis, CEO of Bake, Broil & Brew, who started her own bake-to-order cupcake business, Sweet Fuzion, in 2009. She quickly learned that the obstacles and limitations of beginning a small business could be overwhelming.

“My husband and co-owner of Bake, Broil & Brew, David Solis, and I knew we couldn’t be the only ones and so we took the opportunity to fill this need in our city,” said Solis.

LaBatt Food Service, a privately owned company that distributes food and related products to food-away-from-home establishments, will also be a help to those new to a culinary business. LaBatt will assist Bake, Broil & Brew clients with increased buying power from LaBatt, in addition to having their products delivered directly to the facility.

The facility’s ADT Pulse security system alarm system will enable home or business owners to have remote security control over arming or disarming their security systems, climate, lights, and video monitoring.

“With this added technology, not only can we protect our facility and equipment, but we can also ensure the protection of our client’s assets as well, such as receiving a text when a freezer door has been left open too long,” said David Solis.  “Management of time slot punctuality using video snapshots is another great way to keep our facility running at its most efficient level, which is integral in small business management.”

In preparation of opening its doors, Bake, Broil & Brew has been offering small business classes to potential clients in coordination with various guest speakers to ensure that the potential clients have the proper items in place, (ie insurance, licensing, business plan, and business structure, etc.) prior to kitchen utilization.

Those interested in knowing more about what Bake, Broil & Brew has to offer can visit their website.

 

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Give Them Buttermilk and Sour Cherry Pancakes

Give Them Buttermilk and Sour Cherry Pancakes

Who doesn’t like pancakes? And who doesn’t like a new way of making them? Nicola Graimes offers a variation in “New Vegetarian Kitchen” (Duncan Baird, $24.95) that combines the tang of buttermilk with sweet and sour dried cherries. These would make a great eye-opener or even a party dessert.

Buttermilk and Sour Cherry Pancakes

Scant 1 1/2 cups flour
A large pinch of salt
1 teaspoon cinnamon
1 teaspoon baking soda
3 tablespoons sugar
2 large eggs, lightly beaten
1 1/4 cups buttermilk
3 tablespoons milk
1 cup dried sour cherries
Sunflower oil, for frying
Blueberries and other berries, to serve
Greek yogurt, to serve
Maple syrup, for drizzling

Sift the flour, salt, cinnamon, baking soda and sugar into a large mixing bowl. Stir until combined, then make a well in the middle. Add the eggs, buttermilk and milk to the well and gradually work in the dry ingredients, beating to make a smooth, thick batter. Let rest 20 minutes, then stir in the dried cherries.

Preheat the oven to 150 degrees. Heat a little oil over medium heat in a large, nonstick skillet, and wipe away any excess with a acrumpled piece of paper towel. Drop 3 spoonfuls of the batter into the pan, spacing them apart. Reduce the heat to medium-low and cook 2 to 3 minutes until bubbles appear  on the surface, then flip over and cook 2 minutes longer. Transfer to an ovenproof plate and keep warm in the oen while you cook the remaining pancakes.

Serve 3 pancakes per person. Top with berries and a generous spoonful of yogurt, then drizzle with maple syrup and serve.

Makes 4 servings.

From “New Vegetarian Kitchen” by Nicola Graimes

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