By Kathy Chouteau
Bridge Storage and ArtSpace’s kitchen has lots of foodie fun in store this week for those safely venturing outside of their front doors.
It all starts with “Demo Wednesday” Wednesday, June 17 from noon to 2 p.m., a chance to sample free delectables prepared by member chefs from the Bridge Kitchen at 23 Maine Ave. in Richmond.
On the sample menu this week: Shef Shimhi Lilhungry’s Peach Cobbler Ice Cream; B’s Soulfully Dope Kitchen’s Cajun Shrimp and Cheesy Grits topped with Green Onions and Cheddar Cheese; Chef Alreca’s Catering’s Jamaican Jerk Chicken served with Rice and Peas; and Liquified Juicery’s Sunset Immunity and Sweet Beet cold-pressed organic juices.
At its crux, Demo Wednesday offers locals—especially those with special culinary skills—a prime opportunity to not only enjoy the menu machinations of talented local chefs, but also taste the possibilities that are available by renting out Bridge’s commercial kitchen.
According to Bridge organizers, reservations are not required, but visitors are asked to wear protective masks and to follow social distancing guidelines.
Also happening Wednesday at Bridge from noon to 2 p.m. will be the recurring “Chef Popup and Pickup,” during which a free, healthy Buddha Bowl prepared by Kit’s Kitchen will be distributed to those who are preregistered via Eventbrite.
Made-to-order Buddha Bowls are also available on Thursdays and Fridays from 11 a.m. to 2 p.m. at Bridge for $5, with the added bonus of being able to enjoy them onsite.
“Enjoy our serene sitting area—including a picnic table—and ample art, statues and greenery to set the stage for a relaxing outdoor lunch,” stated Bridge in its e-newsletter.
For more info about the Bridge Kitchen and events, click here or call 510-233-3348.