All six of our kitchens, from prep to baking to catering, are humming with activity this summer. Here’s what some of our members are up to.
Herbalist Ricardo Da Costa (above), owner and founder of Yogic Chai, rents space to brew his organic masala chai concentrate and package his award-winning loose leaf blends. He launched his business after returning from a spiritual quest in India where he fell in love with the iconic beverage. Today, he distributes small batches of his artisanal tea to local shops and cafes.
Dixie Jackson of Dixie Grace’s Boiled Peanut Co. is one of many entrepreneurs prepping for sales at seasonal farmers markets each week. Her version of the ‘caviar of the south’ comes healthy, organic, and in lots of delicious flavors.
Testo Pizza is another business using the kitchen to get ready for farmers markets and special events this summer. Stephan Gainiuk and Mila Golovanova make their gourmet pies with fresh, peak-season produce that is sustainably grown on farms in our area.
Want to see what it could be like to cook at Garden State Kitchen?