Food entrepreneurs get a little kitchen help 

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If you’re the type of foodie who subscribes to Sauveur and cooks four nights a week, it’s inevitable — at some point, a friend will ask you to braise meats for a barbeque, bake a wedding cake, or assemble hors d’oeuvres for a party of 50. Because you know a lot about food, you say yes. The problem is you don’t have nearly enough burners, ovens, or dishes to do it. That’s why David and Michelle Solis opened Bake, Broil & Brew, a commercial kitchen space that can be rented for any length of time, from an hour to a month. The space includes a classroom, freezer, and dry-storage area, and was created so small businesses can satiate their catering needs without having to invest in a lot of materials. Having baked 150 whoopie pies in my kitchen before, I’ll be looking into Bake, Broil & Brew (bakebroilbrew.com) the next time a friend asks for a helping hand. If you’d rather stay a home cook but need to brush up on your skills, the Raindrop Women Association (4337 Vance Jackson Rd.) is debuting a new series of Saturday Turkish cooking classes on October 1. Classes are $10 each. Email rwasanantonio@turkishhouse.org to register.

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