eMpanadas by Mindy's Real Food

Hi! My name is Mindy Kasewurm. I am a chef in Southwest Michigan.  I love to make delicious food for people using seasonal local ingredients and flavors from around the world. 

In 2011, at the age of 35 I made a career change from working in the financial industry to pursure my love of food and cooking.  I attended Kendall College's School of Culinary Arts in Chicago, and for the past few years I've enjoyed a thriving career of cooking meals for several weekly clients in their homes and catering small parties.  

I positively love this work and I have received a few unique offers encouraging me to bring my food to a larger audience in my hometown community. I've considered many of these ideas carefully, but one in particularly ignited my interest and I've spent the past 2 months researching and preparing to team up with a fantastic local brewery in a spectacular pastoral location in Southwest Michigan.   

Food and beer alone are great - when paired together they reach another level!  The brewery is allowing me full access to a custom-built food truck kitchen on their property to create a menu and run my business on-site.

eMpanadas by Mindy's Real Food offers scratch-made empanadas which are South American savory hand pies, traditionally filled with a savory beef filling called "picadillo." Empanadas offer limitless flavor combinations for example sweet potato and black bean with smoked paprika and ham and cheese with spicy mustard, and sweet empanadas with Michigan apples and salted caramel sauce, and another with bananas and Nutella.  The possibilites are endless!

Empanadas will be served with freshly made dipping sauces and the menu will also offer fresh dips like lemon -garlic hummus, and pimento cheese, as well as seasonal salads.  The menu offers the perfect compliments to a relaxing afternoon or evening drinking beer and hanging with friends at their favorite local brewery. Pairing up with the brewery will make the location a destination within the area's wine and beer culture that continues to grow and draw more people every year.

My goal is to open for business by May 1, 2016. SOONER IF POSSIBLE! 

My portion of the capital investment in this venture is $15,000.  We need to get the ball rolling quickly and have the funds no later than Monday, March 21.

The awesome part is that I only need the last $4,000!

I've already successfully raised $11,000 from people I know - people who know my food and understand my passion surrounding great food, drink as a way to build and strengthen our community.

The funds will be used to purchase cooking and serving equipment, inspections and licensing, accounting and payroll software, a point-of-sale system, and, of course raw materials like meat, produce, spices, and other ingredients for the food.

I would sincerely appreciate your support in helping me achieve my goal. I belive my future customers will also appreciate your contribution to our little corner of Michigan!