We get by with a little help from our friends (and family)!

In a few hours, this mess will be something beautiful. I appreciate everyone being patient. It's been 4 months of long hours and hard work. Most days, it's just me and my sister, building cabinetry, laying sub floor, tiling countertops and painting. I'm so grateful for those who've stopped by to help and for my husband Oak and brother in law Alan who are helping us race to the finish.

On the street interviews.

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.