By Kathy Chouteau
Bridge Storage and ArtSpace is calling out to foodpreneurs in Richmond and beyond about the launch this month of its new commissary kitchen.
On Feb. 23, the creative compound that is Bridge Storage and Artspace at 23 Maine Ave. is scheduled to cut ribbon on the new Bridge Commissary Kitchen. The launch party will run from 4-6 p.m.
The Commissary Kitchen is a county-licensed production kitchen available for licensed caterers to rent. Daily, weekly and monthly rates are available. It is set up with state-of-the-art equipment that includes a 32-quart mixer, dual convection oven, 6-burner range, flattop, deep fryer and multiple workstations. The facility, which is open 24 hours per day, seven days a week, also offers customers dry storage and easy load-in/out. Kitchen Manager Phillip Mitchell will offer mentoring services to anybody new in the business.
“The ribbon cutting ceremony is Bridge’s way of introducing our licensed Commissary Kitchen to the Richmond community,” said Mitchell.
As part of the Launch Party on Feb. 23, attendees can sample tasty creations prepared by Bridge Commissary Kitchen chefs, including M-6 Catering, How We Roll Em and Liquified Juicery. Per Mitchell, Middle Eastern cuisine will also be served, as well as beer and wine. A DJ will be on hand to spin tunes and tours of the new facilities will be given to attendees.
Another highlight of the event will be a kids “Mini Cooking Class,” during which a chef will walk kiddos through the process of making a quesadilla. Call Mitchell at 415.875.0786 to sign your child up in advance.
“We want to show kids cooking and identify kids who might want to be chefs someday,” said Mitchell, who emphasized that the Launch Party is “a pet-and-children-friendly, all-encompassing event. We want everybody to come out and celebrate with us.”
Learn more about the Bridge Commissary Kitchen here and the Launch Party here.
