The End (Beginning) Is Near!

 We are finally nearing the end of our renovations! Our kitchen floor is in and we'll be moving in equipment today. The finishing touches are being put on the space and meetings with suppliers are underway.

Kitchen Renovations.

We added a non bearing wall in the kitchen to separate it from the dining area. We'll be able to use the existing plumbing and wiring which saves us a ton of money. The previously installed gas line is also adequate for the equipment we plan to use. 

We also pulled up the flooring. The previous occupants had used a cement/epoxy mixture applied directly to the sub floor which led to cracking and leaking. We'll lay down backer board before tiling. 

Winston Mason Design

The concept for Black Sheep is actually three businesses in one, Cafe, Gallery & Gift. The gift shop will house Winston Mason Studio and visitors will be able to observe master silversmith Winston Mason, Sr as he fabricates beautiful silver and stone jewelry. 

Renovations.

Renovations are under way. With the help of friends, we've begun to repair and reupholster 40 chairs that I picked up for a great price. 

We've removed all the sheet metal that had been glued to the walls. A little mud and some sanding should get them ready for paint. 

One of the more ambitious projects will be stripping all the years of paint from the beautiful wood trim. 

 

Developing the menu.

My brother just happens to cook at the best Italian restaurant in Arizona, Marcellino Ristorante, under the tutelage of Chef Marcellino Verzino. He is also my menu consultant.


When we're ready, I will fly him out to train our cooks. Because we will be functioning as a combined Cafe, Art Gallery and Gift Shop, I feel my talents will be better suited in the operational aspects, rather than in the kitchen. 





My favorite part of this process is the food tastings! These events are held in my home with a select group of guests. Recently, we served mini pork chop sandwiches served on Navajo style tortillas and topped with a chipotle aioli as appetizers and three types of Indian Tacos, red chili with beef, green chili with pork and a traditional pinto bean recipe. All were delicious but my favorite were the traditional. The portions were smaller than your average taco and much more manageable. 


I'm hoping to show that Native American cuisine, as well as art and culture, continues to evolve. 

 

Demolition.

The building is a former pizza and barbecue joint. I'd like to open up the floor plan and keep the kitchen open as well. I think it would be great to be able to see the chef and cook doing their thing. We'll be doing the demo ourselves which will save a ton of money. We've got a long way to go before construction can start.

I love Food. I love Art. I love my Culture.

My name is Bleu Adams. I am of Navajo, Hidatsa and Mandan descent. Originally from Provo, UT, I moved with my family to the Navajo Reservation when I was 12 years old. On the "Rez", Frybread is a staple. Add beans, meat, cheese, onions, lettuce and tomato and you have a Navajo Taco. Add hamburger patties and a green chili and you have a Navajo Burger. Add honey butter, powdered sugar, cinnamon or even salt and it becomes a delicious dessert. I can't imagine eating a bowl of posole with out a piece of hot frybread to dip into that gorgeous red broth.

If you've ever visited the Navajo "Rez", perhaps you've noticed one or two people carrying a little blue cooler filled with homemade Navajo style tortillas wrapped around potatoes, spam, eggs and sometimes green chili. That was me at one time. My mother would wake us at sunrise and we would help her prepare breakfast burritos, biscuits and desserts. We would hit all the "administration" buildings around noon, selling out within an hour or two. Sometimes I hated it. I was a little embarrassed if I encountered a friend or a friends parent. But mostly I was proud of the food and it's quality.

I've sold Navajo tacos at countless fairs, pow wows and events over the years. I've set up booths from Arizona to North Dakota, often hours before anyone else, and tore down after they all had gone. I tested recipes and experimented with flavors, trying to bring a contemporary feel to an old tradition. There was success. But there was also failure along the way.

2 years after resettling in Provo, I made the decision to open a restaurant. That was 6 years ago. 

On September 1st, 2011, with the help of my amazing husband and family, My sister and I signed a lease for 19 N University Avenue in Provo, UT.

Coming Soon! Black Sheep Cafe, Gallery & Gift!