Chef Kevin Fonzo and Chef Jamie McFadden with top Orlando chefs and food & beverage professionals hosted an amazing event called Food and Wine Unite to recognize the staff and volunteers of the LGBT Center of Central Florida for their continued dedication after the Pulse Nightclub tragedy. Please enjoy the video below of this wonderful event by Dan Beckmann.
As we move into Summer we have some comings and goings at the market worth mentioning.
For starters we are excited to be welcoming Farm-Haus into the space vacated by Bookmark It. We started talking with Brittany and Patrick way back in August of 2014 about their farm-fresh dinner delivery service. They have been serving up delicious meals for home delivery and pick-up at the market ever since and are now preparing to launch their brick-and-mortar stall in the market hall. We are really excited to see what this team comes up with and for customers to be able to get the full Farm-Haus experience in person.
For all you Bookmark It fans, don’t fret. Kim has a selection of her books up at the Local Roots store at the front of the market and you can also check up their new shop across the street in the Lovely Boutique with their grand opening coming June 18th 5-6pm. Bookmark It still plans on bringing some top notch authors through East End and hosting their annual Locally Grown Words book fair and other local literary events in the courtyard and APEX, so thankfully it’s not goodbye forever.
We have some Summer pop-ups coming to the Fatto in Casa space beginning this weekend Cassandra and Georgie of Gezellig Cookies and Flour Life Bakery. This dynamic dessert duo will be serving up Dutch stroopwafels, French macarons and much more starting June 15th through mid July. Cassandra has been a regular a the market, baking away in our commissary kitchen filling the air with wafting caramel and baking waffle dough. It was hard to resist on the days that she was baking but now that she’ll be here more permanently a stoopwafel and flat white coffee may just become a new daily routine.
We are desperately going to miss Fatto in Casa’s pear torte and her amazing mocha cake, but with her heart and family in Italy we’re looking forward to what inspiration she brings back from her furlough with her family in Italy. Elisa, Fatto’s owner, has been a friend of the market long before it was even being considered and her warm spirit and hospitality have been a mainstay since the market’s inception. Her husband Ron Scarpa was the contractor who brought new life to this old building and without the two of them East End would be a shadow of what it is today. Thank you to you both and “via securi” Elisa.
We’ve got another biz that’s flown the coop. Cathy Sands has outgrown us. Demand for her design aesthetic and talents have required more staff and space. You can visit her in her new and ‘bigger’ space / showroom right across East End avenue in the Corrine Drive Marketplace, next to Eric Horner Interiors. Congrats Cathy on the growth of your business and thanks for spending 2 years with us. We look forward to hearing more about the next chapter in your entrepreneurial ventures.
Stepping into Cathy’s former office will be Steven Miller Photography. If you’ve been around Audubon Park in recent years you’ve undoubtedly seen this talented young photographer snapping memorable images of the local happenings. More often than not, if you see an amazing photo of a local event chances are good Steven was behind the camera. We look forward to becoming Steven’s home base as he continues to grow his business and bring attention to the wonderful sights of Central Florida.
Last but certainly not least – Txokos, the Basque themed restaurant started by James Beard nominated chef Henry Salgado, of Spanish River Grille fame, has closed its doors for good. This was a deeply personal project for the Salgados, inspired by their journey through the secretive gastronomic societies of Spain’s Basque region. They sold the concept in September of last year to raise capital for a potential relocation of their Spanish River Concept in New Smyrna and despite the new owners having the very gifted Gina Bugayong, formerly of FRESH, at the helm the restaurant failed to keep the same spark diners experienced while the Salgados were in the house. The current owners of Txokos are in the process of selling the business and working with East End to find a concept to bring a new culinary concept to the restaurant space at the market. We’ll keep you up to speed as things develop and look forward to debuting a new concept in late Summer / Early Fall.
Whether you are warming up to kick off the weekend, or winding down after a long workweek, East End Market now stays open until 9pm on Fridays and Saturdays to provide you with the perfect setting to eat, drink, and socialize.
To spice up the evening a little extra, the merchants are providing food and drink specials in addition to your favorite standard items – all graciously enfolded by the organic tones of live music.
Femme du Fromage educates and entertains the palette with informed wine and cheese pairings, offering three pairs for $20 or five pairs for $30. In addition, they offer a broccoli double cheddar mac & cheese with scallions, and a piperade flatbread with fried egg, prosciutto, and arugula.
Houndstooth Sauce Company will be serving Fish Tacos made with lightly battered and fried local Kingfish, sweet poppy slaw, and sriracha sour cream. Optionally, add it to a Tot Basket where you can get the tater tots plain or loaded with turkey chili and jalapeño pimento cheese.
Local Roots Bar is pairing the MIA Beer Company’s Domino Pils with Farm-Haus veggie lasagna stacked with pureed sweet potato, Frog Song Organics’ Swiss Chard, parmesan, and creamy mozzarella, with a side of salad. Mention #Dine2Nine to receive a $2 discount on the beer.
Fatto in Casa will be serving an organic chicken piccata on a bed of organic greens and on linguine pasta.
Bookmark It is offering 10% off all books for all dinner guests.
Porch Therapy is also staying open to offer 20% off all floral arrangements (excluding FarmGal Flowers).
We run East End Market, Orlando’s first artisan food hall and event venue.
We strive to be a living billboard for the good food movement and our passion is to incubate small food businesses and nurture the next generation of food and farming entrepreneurs to continue pushing the boundaries.
East End is a place where you’ll overhear discussions about local food, taste and see Orlando’s culinary renaissance, meet urban farmers, make new friends and share a craft beer with your neighbors.
At our core – we want to create meaningful experiences for our customers around food; with the goal of inspiring our friends and neighbors to pick up their own spade or spatula and add their culinary and agricultural spark to Central Florida.
About the owners
From planting seeds and pulling weeds to balancing the books Kamrin and I are partners in life and business. East End’s creation was inspired by a 3 month road trip we took in 2007. After traveling coast to coasts in our travel trailer ‘Kodi’ we wanted to bring back some of the best ideas we’d seen on the road and share them with folks in Central Florida. East End is very much the physical manifestation of this desire. A place for the food artisans, farmers and fans of both to congregate and hatch the next ‘best’ thing for Orlando.
Along with Jessica Tantalo, our chef-in-reseindece, we manage the day-to-day business at East End, make big dreams for the future and seeking always to be introducing something new to market goers…..and we’re looking for someone to join our team.
Why Join our Team
Independence – I am an entrepreneur because I like to solve problems using my experience and intellect in new and creative ways. Working at East End you’ll be given the same freedom, to look at a problem that need solving or a task to complete and then use your wit and experience to tackle the task at hand.
Learn – With the multi-faceted nature of our business, there is always something new to experience and learn. Although there is certainly a rhythm to the work week here, each day offers a variety of options about how to best accomplish our goals.
Work with super cool people – Our merchants, clients and customers are some of the best people in Orlando. From cutting edge coffee culture to thought-leading non-profits, East End is always full of the coolest folks in town.
Make meaningful connections – If you love food, farming and Orlando culture, then working with East End will in many ways put you at one of the epicenters of Central Florida’s renaissance. While we hope any hire stays with us as long as possible, inevitably the time will come when adventure calls them away and the network they will build while working here is an invaluable resource for whatever endeavor they will take on next.
Make a difference – At East End we are always looking to do things more sustainably, more equitably and to be looking for ways to profit in a way that strengthen our people and our planet. You’ll be joining a team and community of world-changers and we look forward to having you add your shoulder to the plow.
General Manager – This is a full-time position.
Are you someone who is organized and know hows to get shit done. Do you have the ability to manage the details? Are you able to manage projects and prioritize?
If you are you might be our next team member.
We are looking for a general manager to stand at the control center of our business and keep the engines of progress firing. As we innovate and pioneer we need someone to make sure that there is fuel in the tank and our safety belts are buckled.
We don’t need you to be an expert at operating East End, we can teach you what you need to know, but we do need you to have experience in how to manage a variety of projects, initiatives and communication channels simultaneously.
We need you to make sure that with all that we have going on under this big top, that we don’t drop the ball on quality or customer service.
The GM is the nucleus of what we do at East End. He/she will be responsible for keeping their finger on the pulse.
The GM will:
Field all incoming inquiries from tradition and social media journalist and bloggers
Handle traditional snail-mail and manage East End’s general inquiry e-mail account
Answer and distribute all phone and voicemail – maybe 3-4 calls a day
Tenant’s first point of contact for non-kitchen related issues
Manage non-catered event space rentals and contract acquisition
Aid with event renter’s Audio Visual needs if needed
Monitor social media channels, post content and respond to comments
Manage data entry and event post creation for EEM programming
Poster creation and graphic design from templates
Bi-weekly electronic newsletter creation and distribution
Manage music mix heard by customers in the market hall
Coordinating pop-up shops / visiting business tabling at the market
Aid with EEM event creation, logistics and production
Schedule and coordinate with our cadre of local musicians
Schedule and coordinate with our community yoga instructors
Liaison with our IT monitoring agency and internet provider
Manage any part-time employees and/or interns not kitchen related
Making sure Standard Operating Procedures are followed and deadlines met
Maintain a projects/initiatives ‘task board’
Manage and set agenda for weekly team meeting
What was accomplished since the last meeting
What is going to be accomplished before the next meeting
What is holding the team back from completing their tasks
It would be helpful if in the past you:
Worked in an ever changing environment where adapting to conditions was paramount
Managed small teams or multiple departments
Saw projects through from inception to completion
Worked with coworkers and customers from diverse backgrounds and worldviews
This position will require:
Someone open to a flexible work schedule
Some being on-call on alternating weekends and occasionally having to be on-site on weekends.
Occasional 7am start times or after 5 pm end times
Some long hour days balanced with some short hour days
This position is probably not idea for someone who:
Is just looking for a side-job
Is looking for a traditional 9-5
This position is for:
Someone who anticipates problems and solves them quickly
Is resourceful but cost conscious
Can manage stress and tight deadlines
Works very well with other people and can build rapport quickly with team members and tenants
Has an attention to detail and to brand quality
Is a good and frequent communicator
Is highly organized but able to move quickly
Takes ownership and pride in their work
Is not afraid of new challenges
Is a quick study and open to change
Loves learning new things and can implement new ideas quickly
Is tech savvy but doesn’t need an IT degree
Can handle direct feedback and doesn’t need to be coddled
Can manage several moving pieces and stay collected and focused
Why should you be interested in this position:
You get to work with interesting people and make cool things happen
You get to have a hand in the shaping of a well loved brand
You get to work upstairs from some of the best food in Orlando
You get to meet and listen to some of the best local musicians in town
You get to rub shoulders with truly inspiring innovators and creators
Why this job is important:
We help launch and inspire countless food and farming entrepreneurs to lend their creative effort to shaping Orlando’s future
We host amazing authors and thought leaders whose works change minds and heart
We stand for something that is good and fight for what’s best instead of only focussing on the bottom line
Your role ensures that the underlying gears of this grand machine don’t fall to pieces when the owner is off exploring some new hair-brained scheme.
What does it pay?
The position pays anywhere from $35,000 to $40,000 depending on your experience.
Interested? Here is how to apply:
Please film a video-interview of yourself covering the following topics.
Tell us about yourself
Tell us about your previous experiences that would qualify you for this GM position
Tell us why you’d be the best person for the job
Tell us why you want to join our team
Please e-mail your resume along with your preferred contact information and a link to your video to:
Please do not e-mail the actual video file.
When will you hear back:
We are looking to fill this position ASAP, but will wait for the right fit. That can take time.
Please give us at least 2 weeks to review your application and if you don’t hear back from us waiting 14 days from submitting your application then you aren’t a candidate we are pursuing.
PLEASE DO NOT CALL us to follow up on this application process. We will reach out to you.
Thank you for considering this position and for your time!
Seared Pork Chop with Vanilla Braised Celery and Apples
Pork is magical because it is so versatile and goes well with so many flavors. Applesauce is to pork what mint jelly is to lamb. When apples flood the stores, this is a simple and hearty side that lends plenty of sweet and savory.