Business

Preview, benefit for public market is Feb. 28

After two years of planning, the public can get their first look at the new Port Orchard Public Market at the preview and fundraiser on Feb. 28. - Courtesy Photo
After two years of planning, the public can get their first look at the new Port Orchard Public Market at the preview and fundraiser on Feb. 28.
— image credit: Courtesy Photo

The new Port Orchard Public Market, located at 715 Bay St., will host a preview and fundraiser on Friday, Feb. 28 starting at 7 p.m.

Susan Keller, public market spokesperson, said proceeds from a silent and a live auction will go toward finishing touches for the building, such as branding with atmospheric decor, signage and procurement of finishing items needed before its April opening.

Advance tickets are $25 each and includes two drink vouchers for beer, wine or soft drinks. Tickets the day of the event are $35 each, but capacity is limited. Tickets can be purchased at The Trade Store, 2543 SE Mile Hill Dr., by check and by mail at The Trade Store, 2543 SE Mile Hill Dr., Port Orchard, WA 98366. Tickets also are available at Carter’s Chocolate and Ice Cream, 160 Bethel Ave., (12-6 p.m.) and at the One Ten Lounge, 110 Harrison Ave., after 4 p.m.

Food and drink will be catered by One Ten Catering and samples from the vendors will be featured. There also will be a no-host bar available.

Live music will be provided by Amanda Grzadzielewski and Acoustic Mindfield.

Keller said the market will offer locally produced products in an effort to stimulate our local economy and to lower the carbon footprint of doing the everyday business of shopping.

“Once the market is open and fully operational this spring, there also will be a few day­ vendor spaces for a full public market atmosphere and a wide range products,” Keller said.

Keller said there are more improvements to be made.

Two years of hard work, planning

“It has just taken much longer than we wanted and so much of renovating of the 100-year-old building has been done behind the scenes,” said Keller.

She said the project has been a huge undertaking with volunteer effort, as well as the work of architect Robert Kleven and Pristine Constructions’ Jeff and Jim Way.

Keller said Port Orchard businessman Don Ryan has been the driving force and project manager behind the project.

“His idea is of a ‘destination business’ to bring the community back to the downtown and therefore, the downtown back to life,” said Keller.

She said the building has been transformed with lots of natural light on the inside from the clerestory windows high above.

The anchor vendors or “marketeers” are Bay Street Meat Co., Carter’s Chocolate and Ice Cream, Central Dock Restaurant, Katies’ (produce and market), Northwest Seafood and Wine, Sue’s Lavender and More.

The Bay Steet Meat Market, co-owned by Paul DeMoret and Brian Brozovic, will provide alternative choices to the public.

Brozovic will be the resident butcher and will focus on creating relationships with local farmers and ranchers to provide a great selection of hand-cut fresh meats, sausages and in-­house charcuterie.

“We really want to connect the consumer to the farm or ranch and in the process, demystify what happens when animals are raised properly and without all the additives,” Brozovic said.

Carter’s Chocolates and Ice Cream most recently has been at 160 Bethel Ave. In April, owner Matt Carter and his shop will be in the public market.

Carter, who has been in the Pacific Northwest since 1994, has been a Port Orchard resident since 2001.

He said everyone in Port Orchard knows him, but there are many who have not discovered Carter's yet.

“The place in the market will take care of that,” Carter said.

Entrepreneur Kimberly Cherry came up with the concept of a fun and casual place to get really fresh, local and exceptionally prepared seafood when the Central Dock Restaurant opens.

The restaurant is named for the foot ferry dock of Port Orchard and themed after the Mosquito Fleet Era of the 19th Century.

“They will offer only the freshest ingredients sold right here in your public market, with coffee from Coffee Oasis and will feature only Kitsap beer and wine,” said Keller. “You can't get any more local than that.”

The menu will include fire grilled steak, chicken and a variety of seafood fare, such as steamer buckets, signature chowder, crab cakes and oyster burgers along with grass fed beef burgers and fresh salads.Other specialties are bacon-wrapped oysters or scallops and tempura vegetables.

Cherry has been in the restaurant industry for more than 30 years — including fine dining and catering — and is a master mixologist with extensive beer and wine knowledge.

Nutritionist Katie Kingrecently signed on to be part of Port Orchard Public Market with Katie’s, who will offer the freshest sustainable, local, organic and artisan crafted foods.

“We are committed to superior quality at an affordable price,” said Kingrecently. “We strive to offer organic produce, hormone and antibiotic free dairy, cheeses and eggs as well as other specialty items. We will also have a juice bar for a nutritious treat.”

Kingrecently said she hopes to tie the whole market together and offers everything you need to make the market a one­-stop­ shop experience.

Northwest Seafood and Wine, owned by Craig and Annie Fitzgerald, will bring their experience to the market. The second-generation family will harvest from Hood Canal and Puget Sound.

Keller said the shop will have a culinary expert in seafood on staff, to advise in the finest shellfish and wine pairings.

“Craig and Annie have worked with the market from the very beginning and have been spirited in support of the entire project,” said Keller. “Their store will be one of the strong foundations upon which the Market is built.”

Sue and David Baker will run Sue’s Lavender and More — a shop that will offer a range of lavender products from lavender plant starts, bath, health and beauty products, dog care products, to lavender spritzers and insect repellant.

The shop will offer custom infant wear (up to 2T), along with heat and cooling pads (available in 4 sizes) filled either with rice, flax, split peas and lavender.

It also will offer numerous vegetable plant starts in addition to the various lavender plants at the beginning of the growing season.

Keller said the space in the center of the market will be available for day­ stalls where local products are to be displayed and sold. Juried vendors may rent spaces by the day or the week all year, making the Market an ever changing fun destination.

For more information on the market, go online to www.portorchardpublicmarket.com or on Facebook at www.facebook.com/PortOrchardPublicMarket or by email at portorchardpublicmarket@gmail.com.

 

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