Photos: Bleu & Fig Transforms Warehouse into Romantic Restaurant
This year for Valentine’s Day, local catering company Bleu & Fig wanted to do something a little different. Instead of hosting a dinner in a traditional event space, owners Regina Prange and Brooke Kinsey opted to transform the Food Fort warehouse from bulky storage space to intimate dining environment. With a built-in commercial kitchen, Kinsey was able to oversee the execution of the meal just a few feet away from where it was served.
The meal began with a small bite of Petite Buttermilk Scone with Candied Bacon, Grilled Bread Cheese and a Deviled Egg Aioli. The first course was a Smoked Bay Scallop Ceviche with Blood Orange, Avocado and Cherry Bomb Radish served with a Lemon Sea-Salt Wonton. The second course was a Microgreen Salad with Pea Shoots, Roasted Beets, Carrots, Homemade Raisins, Almonds, Pomegranate Seeds and a Bleu Cheese Croquette. The third course featured a Brown Sugar Pork Belly served on top of Rosemary Pancakes and Preserved Plums in a Berry Compote. For dessert, the kitchen crafted a Chocolate Dome-covered Red Velvet Buttercream Bread Pudding, served with a side of hot cocoa, which dissolved the dome when poured over.
Bleu & Fig are working on opening a brick-and-mortar event and kitchen space at 4622 North High in Clintonville.
For more information, visit www.bleuandfig.com.
All photos by Catherine Murray of www.photokitchen.net.