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Fri-Sat 7a-9p, Sun 8a-6p

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Category Archive: Other

  1. Evening Exchange: Friday May 17th 6-10pm

    Howdy neighbors…. We are stoked you found this page about our Evening Exchange event series.

    Here’s the lowdown:

    Each month on the 3rd Friday (6-10pm) we host an event called the Evening Exchange (EvEx) where we bring together incredible local makers, retailers, curators, thought leaders and risk takers. As a community, this event is our chance to show off the amazing talent we have right here in Central Florida and to celebrate the vibrant place we call home.

    With live interactive workshops, trendsetting makers, culinary demonstration, specialty cocktail bars, food specials and all of our neighbors hanging out, its always a great event.

    One that we hope creates an ecosystem to nurture more homegrown concepts, mash-ups and memorable moments in our fair City.

    As each event approaches you can check this page to see the workshop and vendor line up.

    May Workshop List:
    Macrame Workshop w/ Kate Knots – BUY TICKETS HERE  – @kateknots

    Live Screen Printing Tote Bags & Posters w/ Masses Cooperative – BUY TICKETS HERE@printmasses

    Ikebana Workshop w/ Porch Therapy – BUY TICKETS HERE@porchtherapy

    Food Photography 101 & Demo w/ A Cup of Charming & Chef Jes Tantalo – BUY TICKETS HERE@acupofcharming & @chefjestantalo

    May Vendor List:
    Bottom Stung Beekeepers – @bottomstungbeekeepersllc
    Owl’s Attic – @the_owls_attic
    Krisp – @krisp.treats
    Pretty Peacock Paperie – @prettypeacockpaperie
    Luna Nueva Apothecary – @luna_nueva_apothecary
    Wash & Wik – @washandwik
    The Spunky Stork – @spunkystork
    David Lawrence Photography – @iamdavidlawrence
    Beth Autumn – @bethautumnart
    Invisible Twin Studio – @invisibletwinstudio
    Edward R Knives – @ed_jits
    Secret Society Goods – @secretsocietygoods
    Nicole Macaron – @nicolemacaronco
    Bahaari – @bahaari_ea
    Urban Apothecary – @urban_apothecary
    Styled With Stones – @styledwithstones
    Hotsie Totsie Vintage – @hotsietotsievintage
    Curated Dry Goods – @curateddrygoods
    Nightbreed Creations – @nightbreed_creations
    Project Pop – @eatprojectpop
    Beaux Studios – @beauxstudios
    Brott’s Beard Care – @brottsbeardcare
    Tierra Bonita – @tierrabonitaco
    Fig & Flour – @figandflourbakery
    Avenue A Eatery – @avenueaeatery
    WoodRoze – @woodroze
    Eola Pets – @eolapets
    Lavender Menace – @lavendermenacedesigns
    Jacked Up Tacos – @jackeduptacos
    BWH Plant Co – @bwhplantco
    Pass Progressive Cuisine – @thepassprogressivecuisine
    Van Cam – @the.vancam
    DOMU – @domufl

    Additional Information:
    NOTE: Parking can be a challenge in Audubon Park so we have partnered with LYFT to offer a $5 discount on your fare to the first 60 riders coming to the event. Use LYFT code EVEXMAY17 on the evening of the event to get your discount. The code is good from 5pm to 11pm on the day of the event. You can also click here to link to the code.

    If you do choose to drive please review this parking map to help you find a place to park during the event.

    NOTE: The best place to park is at the Audubon Park School just 2 blocks away. There is ample parking in their well-lit parking lot.

    Lastly, if you would like to apply for consideration as a vendor for future events – you can apply HERE.

     

  2. Evening Exchange: Friday April 19th 6-10pm

    Howdy neighbors…. We are stoked you found this page about our Event Exchange event series.

    Here’s the lowdown:

    Each month on the 3rd Friday (6-10pm) we host an event called the Evening Exchange (EvEx) where we bring together incredible local makers, retailers, curators, thought leaders and risk takers. As a community this event is our chance to show off the amazing talent we have right here in Central Florida and to celebrate the vibrant place we call home.

    With live interactive workshops, trendsetting makers, culinary demonstration, specialty cocktail bars, food specials and all of our neighbors hanging out, its always a great event.

    One that we hope creates an ecosystem to nurture more homegrown concepts, mash-ups and memorable moments in our fair City.

    As each event approaches you can check this page to see the workshop and vendor line up.

    Workshops:

    Beginner Wood Burning: Spoon or Coaster Workshop by Alyssa Makes Something [LINK]

    Save The Bees Workshop by Bottom Stung Beekeepers [LINK]

    Living Portrait by Porch Therapy [SOLD OUT]

    How To Make Kombucha by Humble Bumble Kombucha [LINK]

    How to Shuck and Prepare Florida oysters by East End’s Chef Jes Tantalo [SOLD OUT]

    Additional Information:

    NOTE: Parking can be a challenge in Audubon Park so we have partnered with LYFT to offer a $5 discount on your fare to the first 60 riders coming to the event. Use LYFT code EVEXAPRIL19 on the evening of the event to get your discount. The code is good from 5pm to 11pm on the day of the event. You can also click here to link to the code.

    If you do chose to drive please review this parking map to help you find a place to park during the event.

    NOTE: The best place to park is at the Audubon Park School just 2 blocks away. There is ample parking in their well lit parking lot.

    Lastly if you would like to apply for consideration as a vendor for future events – you can apply HERE.

    Vendors:

    Bottom Stung Beekeepers @bottomstungbeekeepersllc
    Alyssa Makes Something @alyssamakessomething
    Humble Bumble Kombucha @humblebumblekombucha
    Owl’s Attic @the_owls_attic
    Peach Petals @peacepetalsart
    Rockhaus @rockhausmetals
    Kate Knots @kateknots
    Earth Girl Products @earthgirlproducts
    Spunky Stork @spunkystork
    Just Okay Things @justokayco
    Minik Collection @minik_collection
    Brandelane @brandelane
    Hanger & Cloth @hangerandcloth
    Gypset @gypsetco
    Nicole Macaron @nicolemacaronco
    Bahaari @bahaari_ea
    Urban Apothecary @urban_apothecary
    Swan City @swancityorlando
    Wash & Wik @washandwik
    Rattlesnake Soap Co @rattlesnakesoapco
    Depalma World @depalmaworld
    Overeasy Events @overeasy_events
    Wandering Ash Tree @wanderingashtree
    Koozeh Pottery @koozehpottery
    Katinka’s Nourishing Kitchen @katinkas.nourishing.kitchen
    Alma Candles @alma_candles
    Bet’s Bars @bets_bars
    Beaux Studios @beauxstudios
    Lavender Menace @lavendermenacedesigns
    Ceylon Hut @theceylonhut
    Nearby Naturals @nearbynaturals
    Oyster Bob’s Nautical Nonsense @oysterbobsnauticalnonsense
    Pass Progressive Cuisine @thepassprogressivecuisine
    Van Cam @the.vancam
    Sugar Rush Marshmallows @sugarrushmarshmallows
    Porch Therapy @porchtherapy
    DOMU @domufl

     

  3. Celebrate Spring With A Healthy Lunch Pop-Up from EEM and Cuisiniers

    Celebrate Spring With A Healthy Lunch Pop-Up from EEM and Cuisiniers

    Springtime and warmer weather is here! That means goodbye sweaters, and hello short sleeves and sunshine! If you’re ready to spring clean your eating habits along with that wardrobe, we’ve got the perfect pop-up for you.

    On Friday, April 12th from 11:00 AM to 1:00 PM, East End Market is partnering with award winning Cuisiniers Catered Cuisine & Events to introduce a vibrant, healthy alternative to your typical workday lunch!

    Designed for busy employees and local organizations, Cuisiniers’ new Healthy Lunch Bowl menu is a fresh addition to their well-loved lineup of delicious specialties.

    This menu features items like vegan quinoa power bowls with roasted butternut squash, taco-spiced chicken with sofrito, and ultra low-carb, keto-friendly seared mahi mahi over napa cabbage, giving Orlando locals something fresh to look forward to at their next corporate affair. All bowls are dairy and gluten free.

    Regularly priced at $10-15/pp, Cuisiniers’ Healthy Bowls will be available on April 12th for a one day only special price of $5 per bowl! That’s less than the cost of a burger and fries, and much better for you, too.

    How it works:

    Peruse the bowls in the menu below and place your pre-order HERE.  Order for your office mates or just yourself.

    [ORDER YOUR BOWLS HERE]

    For the Office Hero that needs a quick pick up for the team, just specify which time block you’d like your bowls to be ready by. If your schedule permits, however, stay a while and enjoy lunch in East End Market’s beautiful ballroom, or in the outdoor dining and garden areas!

    Note: For those dining in there will be non-alcoholic beverages available to accompany your meal.

    We look forward to nourishing you!

    [ORDER YOUR BOWLS HERE]

    Brisket Beef Bowl
    Combines our Flavorful Slow Cooked Beef Brisket, Seasoned Tomatoes, Avocado, Roasted Corn, Zesty Black Beans, Sofrito & Brown Rice. Regularly $12.5/pp – discounted to $5/pp for this event

    Pan Asian Bowl
    Combines Bronzed Salmon, Seaweed Salad, Marinated Cucumbers, Sliced Radishes, Soba Noodles & Miso Vinaigrette
    Regularly $14.5/pp – discounted to $5/pp for this event

    Black Bean Burrito Bowl
    A delicious combination of Black Beans & Garbanzo Beans, Tomato Salsa, Avocado, Brown Rice, Lime Wedge & Honey Lime Vinaigrette.
    Regularly $10/pp – discounted to $5/pp for this event

    Quinoa Power Bowl
    Roasted Butternut Squash, Toasted Almonds, Currents, Pickled Red Cabbage, Toasted Quinoa, Edamame & White Balsamic Vinaigrette.
    Regularly $11/pp – discounted to $5/pp for this event

    Cuban Chicken Bowl
    Taco Spiced Chicken, Black Beans, Sofrito, Mango, Sweet Plantains, Brown Rice & Tomato Vinaigrette.
    Regularly $13/pp – discounted to $5/pp for this event

    Fish Taco Bowl
    Seared Mahi Mahi, Napa Cabbage, Black Beans, Pickled Onions, Guacamole & Smok
    ed Tomato Vinaigrette
    Regularly $15/pp – discounted to $5/pp for this event

     

    [ORDER YOUR BOWLS HERE]

  4. Behind the Knife with Matt Hinckley

    Michelin-starred Chef Matt Hinckley channels his years of experience in top notch restaurants around the globe into meats. After working in kitchens from New Zealand to New York City, Matt moved down to Orlando with the intention of seeing what the town needed. Without the connections to open a restaurant, he reconnected with Emily Rankin of Florida & Co. (what used to be Local Roots) who had just bought an old Butcher Shop in Lake Helen. Matt used this property to launch his meat business, Hinckley’s Fancy Meats. Instead of selling to restaurants and grocery stores, Matt decided to sell directly to the consumer. His first buyer was New York Times Food Editor Sam Sifton, who instantly fell in love with his product. A few months later, Hinckley’s charcuterie box was included in the New York Times 2017 Holiday Gift Guide. Sales skyrocketed as people all over the United States were scrambling to get their taste of Hinckley’s meats. Although this was wonderful for business, Hinckley wanted to bring more attention to his brand locally. East End Market has been a major part of this process, starting around two years ago when Hinckley began selling his meat products on Emily Rankin’s shelves of Florida & Co.. Hinckley’s Fancy Meats will now be East End’s newest tenant, and locals couldn’t be more excited.

    Aside from Hinckley’s Fancy Meats’ large selections of deli cuts and cured meats, their space at East End will have sandwiches, deli boards, and selections of pâtés, roulades, terrines, and rillettes. On beautiful wooden boards from fallen hurricane trees, Hinckley’s meat will embody the local food movement dream of East End: his charcuterie and sandwiches will be paired with bread from Olde Hearth Bakery, vegetables from the organic gardens of Farm & Haus and Fleet Farming, and even honey from the bees on East End’s roof. All of their meat will be available for purchase by the pound as well, and will still be available online for Hinckley’s fans all over the country. I asked Matt some questions about meat, the contents of his fridge, and what we can expect from his first brick and mortar shop, and my mouth is already watering.

    If you could only eat one animal for the rest of your life, what would it be?

    The pig is a pretty versatile beast, especially when you consider the myriad of cooking techniques you can apply to it (like dry cured charcuterie!).

    What five ingredients could you not live without?

    Sea salt, good olive oil, tomatoes, potatoes, and cardoons (cardoons are the love child of celery and artichoke hearts).

    Favorite late night grub?

    Chinese.  I will eat ALL the egg rolls.

    Go-to condiment?

    Hot Sauce!

    What is your favorite product that you sell and why?

    Tasso is both the most versatile and most flavorful product that I offer.

    What’s your favorite flavor combination?

    Today it’s Fennel & Orange.

    If we opened your fridge right now, what would we find?

    There’s so many condiments in my fridge that there’s little room for anything else.

    What’s the last meal that you cooked?

    White beans and escarole with Tasso ham.

    What’s your favorite way to prepare meat? 

    I like the tougher cuts that require slow and slow cooking. Preferably over fire.

    Favorite thing about East End?

    I think all of the shops complement each other and there’s something for everyone.

    What ingredients are in the charcuterie box that was featured in the New York Times? 

    Tasso, Smoked Headcheese, Country Pate, Bacon Liverwurst, Spuma Di Lardo, Smoked Antelope Sausage, Duck Ham, Duck Rillette.

    You just got off work and you want to grab some drinks. Where are you going and what are you drinking?

    I’m going home to get over-hydrated on La Croix sparkling water.  I quit drinking alcohol a few years ago.

    Favorite local hangout?

    My second home is Gracie-Barra North Orlando with all my Jiujitsu and Muay Thai friends.

    You’re on a time crunch and you’ve only got 30 minutes to prepare a great dinner. What are you making?

    Salmon with wilted greens and some sort of vinaigrette.  Meyer lemon!

    After running a restaurant in NYC, how does the Orlando food scene compare? 

    I think Orlando is finally coming onto the scene. There’s a great community of people who are demanding better food options and the market is responding.

    How do you foresee Orlando becoming a more food secure community?

    We can’t be shy about asking restaurants or grocery stores questions about where their food comes from.  And we have to be willing to step up to the pump and reward the people who are doing things the right way.  Corporate lobbyists hold too much power over government for change to get legislated into action.  It has to happen at the consumer level.  When we vote with our forks, the market changes to meet our demand.  The people have the real power.  But we have to use that power if we want our kids to inherit a better food system.

  5. 4 Food Business Start up Myths


    If you’ve attended a food truck rally, farmers market or local food hall recently you’ll have noticed that small-scale food businesses are firing on all cylinders these days.  Customers are hungry for thought provoking and novel food concepts and savvy foodpreneurs are capitalizing on this trend.

    Maybe you’ve been doing some dream hatching of you own, imagining what it would be like to bring your own unique culinary concept to market and share your food passion with the world.

    There has never been a better time to start a food business than RIGHT NOW.

    If you’ve ever thought that “Hey I could do this….and probably better” but you haven’t tied on the apron and gotten started, what’s holding you back?

    Farm & Haus Savory Toast ChristineLet me guess?

    • You know you can make a damn tasty product, but you doubt your ability to put all the pieces of the business side together.
    • You love the idea of creating a truly authentic and unique culinary concept, but you hate the idea of having to be “salesy”.
    • You’ve got a foolproof concept in mind . . . however, you’re not sure how to market your product and get it in front of your customers or onto store shelves.

    Start-up food businesses are usually begun as a side-hustle, and since the hours outside the 9-to-5 are so limited there is not a SECOND to waste on activities that aren’t directly linked to profit.  But where to start?  The list of To Do’s seems endlessly long and many would be foodpreneurs get stuck in analysis paralysis.

    So….to help demystify the process of starting your food business I’m going to debunk a couple myths about the process and give you a roadmap toward a successful launch of you concept.

    We’ve all seen others do it successfully and with the right training I’m here to tell you that you can too.  Once you’ve read through the 5 Myths….if you’re wanting to go deeper check out our Food Biz Start Up workshops.  There’s once coming up soon.

    Myth #1:  I need to make my product in a commercial kitchen or commissary kitchen. 

    While producing you food product through a commercial kitchen will probably become a necessity as your grow your business, thankfully for certain concepts it’s not absolutely mandatory at the get-go.

    In recent years many states have approved Cottage Food policies that enable applicable food start-ups to start producing their food products at home without needing to be in a licensed kitchen.

    These policies let foodreneurs get up and selling without many of the required permits, certifications and inspections associated with more established food businesses.

    Cottage laws vary from state to state, but there are some common restrictions worth mentioning.  First of all, approved food under the regulation are usually non-hazardous foods like baked goods, jams/jellies, granola, dry pasta, honey, etc.  Here is a list of some of the typical approved and prohibited cottage foods.

    Cottage Food Regulation Approved Foods

    David Crabill at Forrager.com has provided some dynamite resources for Cottage Food operations and if you think starting a home-based cottage food business is the path for you, check out his website.

     

    Myth #2:  I don’t need to work in a commercial kitchen or commissary kitchen. 

    This one goes hand in hand with Myth #1 and it’s because cottage food regulations have some significant drawbacks. Beyond restricting food type, cottage foods are generally approved for sale direct to consumer only and can’t be sold to grocery stores, restaurants or online.  Not being able to get your product on store shelves is reason enough for some folks to bypass operating under the cottage food regulations and sign up with a commercial kitchen instead.

    Plus look back at Myth #1, the list of approved foods allowed under the cottage food policies is pretty narrow and I bet your local farmers markets are full of foodprenuers already making and selling these food types. The little bit of extra effort to get licensed to use a commercial kitchen can pay dividends in freeing you up to pursue your culinary dreams without restriction.

    I haven’t even mentioned the gross sales cap on Cottage Food businesses. If you start your business from home and are met with success and growth right off the bat you could sail right past your state’s sales cap. Florida, for instance, has a gross sales cap of $50,000. Even as a hobbiest it’s easy to hit this cap since it’s based on gross sales, not net sales or profit. There are no caps for businesses working from commercial kitchens and for some food concepts it might just be the best place to start.

    Myth #3: You’re happiest when you are cooking and starting a food business would be the perfect way to profit from your passion.

    I so wish this wasn’t a myth, but far too often the things that bring us joy quickly turned sour when they become the means to a financial end.

    Jessica, our chef-in-residence at East End, calls this the Food Network myth. Each day of your food business is like an episode of a highbrow cooking show. Everything neatly in its place, the fridge and cabinets perfectly stocked and all your ingredients pre-measured…..oh and all the dishes cleaned through the magic of television.

    The reality is that while most people enjoy making a Thanksgiving meal for their whole family to enjoy the thought of having to do it EVERY DAY is a scene from Groundhog day. As a food start-up if you don’t feel this monotony at some point in your early days you will be one of the exceptional few.

    Honestly, most of your time getting your culinary concept off the cutting boards will be spent sourcing ingredients, packaging, labeling, accounting, negotiating, cleaning….and more cleaning while the part you love, the making, gets relegated to a tiny 10% of your work week.

    Believe me friends, I take no pleasure in debunking this myth, but it is vital that you go into starting a food business with a bit of grit and fortitude.

    Now….it’s not all doom and gloom. Far from it! Keep in mind, launching your culinary concept means you are piloting your own ship. Finding success under you own efforts is far more satisfying than doing so under someone else’s employ and direction.

    A food venture can be, and should be, deeply fulfilling and profitable, even fun, but it takes forethought and business acumen to run a successful food start-up. Knowing this and setting healthy expectations is vital. Taking time to do some foundational planning will put you miles ahead of others who start their concepts on a whim.

     

    Myth #4: I’ll find a couple farmers markets to sell at and be off to the races

    Let me start by saying the resurgence of farmers markets in the last decade is proof-positive that consumers want local, fresh and artisan products over store bought commodities. This bodes well for aspiring foodprenuers for sure!

    Chances are good that attending your local farmers market is part of your inspiration to stake your claim in the food industry.

    The rub is that the explosive growth of farmers markets has been met with a panoply of new market ready food businesses and you’ll find most established markets at, or close to capacity.

    Point being, getting the green light to set up at your local farmers market might be more challenging than you anticipate. If there is an established vendor in your food category the chances of the market manager giving you a shot are next to nil.

    There is hope however and I’ve seen many upstart foodpreneurs break into markets I thought were closed up tighter than Fort Knox. Here is how they did it.

    1. Try to put a new spin on an existing category: Can you be “local”, “organic”, “hand-made”, “gluten-free”, etc. where the established brand is not. Sometimes the market manager just needs a valid argument for letting you in so as to not piss off their established vendor. Make it easy for them. Figure out just how different your concept really is from what they already have and pitch them.

    2.  Start by setting up at any place that will let you. Outside a popular coffee shop that doesn’t sell your type of product, at your local church or club, one off festivals and civic events. These pop-ups will help you hone your craft and build your audience. It also gives you time to get your visual merchandizing and branding down.

    3.  Be willing to drive out of the city and serve some of the outer lying or brand new markets that are eager to have new merchants join their ranks. In many cases you’ll be doing them a favor and in turn they’ll be willing to put in a good word testimonial for your when you try to break into a more established market in the city core.

    Think about getting into your first major farmers market like trying to get a date with someone you really admire. You’ve heard the term that in dating and marriage someone is usually a reacher and someone a settler. We can admit that as a start-up you are the reacher. So…the goal with your pop-ups is to build some stories of success, a track record of social media posts full of the smiling faces of happy customers and some testimonials from the business owners who testify that your presence at their shop or market brought in more business.

    Your goal in the first few months should be to close the “reacher/settler” gap as much as possible. As a market manager my ideal tenant has an existing customer base, even if it’s just a few hundred fans on social media and on their e-mail list. This gives me confidence that they will at least be bringing something to the picnic and not just sucking at the umbilical chord of our established customer base.

    Last thing to mention about getting a farmers markets: Even if you are a cottage food business many markets will require that you be licensed and a carry insurance regardless of your business status.

    Want to go deeper on these topic and really get the low down on starting your business.  Check out our annual Food Biz Start up Workshops.  We have one coming up soon and you can click here for all the details.

     

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