Spring in the kitchen incubator business could be renamed "farmer’s market application season." This time of year, many of the wonderful small food artisans you enjoy all summer at farmer’s markets around the city look for a place to prepare those goodies.  Many turn to a kitchen like ours, or try to wedge themselves into a restaurant when it’s closed, a Park District Field House, church basement, what have you. 

It’s almost summer!  The vendors that were exhausted in October, who wonder every autumn why in the world they sign up to be a farmer’s market vendor are whispering, "dare I say…I am looking forward to this season!"

In these first beautiful days of spring, the whole city is in a good mood.  My belly is full from a Revolution Brewing pulled pork sandwich I had for lunch.  Mmmmm, life is good.

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