Bradford Heap, owner of Boulder'sSalt
, has had a busy end of the year. Not only has he been drawing up plans tolaunch a distillery
with his bar manager, Evan Faber, he's also launched a catering business -- Bradford Heap Catering -- that's about to kick into higher gear.
"We're going off-site with the farm-to-table concept," Sally Juliano, director of catering explains. "We're preserving the integrity of both of the restaurants, and we pride ourselves on keeping it fresh, local and organic. And we're building it wherever we can, from out in the fields to a loft on Pearl Street to a back alley." In fact, she notes, "We actually did an event in a back alley. It was crazy."
The goal, Juliano explains, is to give the catering business its own identity while keeping it within the Bradford Heap brand. "We want people to look at it and say, 'Oh, yeah, that's Bradford Heap,'" she says.
The company is in the process of hiring a new catering chef and building out a separate kitchen, but Heap will oversee menu creation, which Juliano says is a collaborative process with the client. "We can do anything off our menus, but we like to sit down with a client and build a menu based on their dietary needs or theme," she explains. "That could be a raw bar or a clam bake or something else. The client sort of brings ideas then we sit down with the chef and create a personalized menu with them." Name-checking local sources and farms, she adds, so that that customized menu still fits within what Salt and Colterra are all about.
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The new focus will also give Heap's restaurants a chance to amp up on-site events, too, and Juliano says she's particularly focused on the Colterra patio and gables, the house connected to the dining room that seats forty people for private dining. "I'm really focusing on making that a day or evening wedding site or a place for a birthday party or bar or bat mitzvah, so we can utilize our place here for catering or go off-site."
Bradford Heap Catering will also allow the group to participate in more farm-to-table dinners out in the field, and they've already booked a few for next summer, including two at the Lyons Farmette and one at Oxford Gardens.
The team has spent the last few months working out the kinks, and they'll soon hold a formal launch. "We're in the beginning stages," Juliano reveals. "With catering, there's no room for error. We're creating a memory for these people."