Grassroots Restaurant Fund
Donation protected
Hi, I'm Daniel Gomez. I've been a chef in the hospitality industry for over ten years. I have had the pleasure of working for luxury hotels, historic resorts, and fine dining restaurants. For the last 3 years I've worked privately as a personal chef and caterer for clients in St. Johns County. We have grown our catering business to offer Chef prepared meals for delivery to residents in World Golf Village, Palencia, Nocatee and West St. Johns County. We are looking to expand our business to open a restaurant, that will work hand-in-hand with our own non-profit organization dedicated to community outreach and focused on educating our community on urban farming and sustainable food practices. With this succesful campaign we will contribute back through community achievement program implemented by our non-profit. Once the restaurant is operating we will begin our community achievement repayment. Not only do we plan to have an innovative approach to cuisine and dining, but also to be a contributing part of the vibrant community.
This is where our story is just begining......
The CHEF:
I am very passionate about creating the finest cuisine while focusing on using local and organic ingredients with the greatest care in building unforgettable flavors. I have found that the best way to guarantee your quality is to grow your own herbs, greens, fruits and vegetables. I strive to be environmentally responsible and feel that as more diners become eco-concious then it is the standard that all of us are seeking out.
Insite Gainesville Magazine May 2012
Insite Gainesville Magazine June 2012
The FOOD:
Where and how our food is grown and cared for is so crucial to the choices we make in dining. Our mission is to be environmentally conscious in our choices of purveyors and distributors. We are committed to being self sustainable with produce as much as we are capable, and will have an on site garden of herbs, fruits, vegetables, lettuce greens and citrus. That is why our location is so important. We benefit from a year round growing season here in Florida and plan to make the most of it. The best experience we can offer is one that highlights how easy, benefical, and delicious it is to grow your own edible garden.
Great hospitality is only achieved by being a great host. The attention to detail is the most important component of being a great chef.
The CONCEPT:
The idea is to bring locally sourced, organic where possible ingredients to a seasonally inspired and globally influenced menu. To create lasting relationships with local farmers and suppliers. To offer a community centered place where locals feel at home and can come together for friendly conversation and good food. To bring together a group of people that are passionate about great food and create a business family. And to give as good as we get back to the community.
You can expect to see on the menu organic salads, fruits and vegetables, free range meats, gourmet cheeses and dishes from France, Italy, Spain, the Caribbean, and Asia.
The FUNDS:
Our Expansion into prepared meals and catering has given us an opportunity to build name regocnition and loyality with our clients in our service community. We are still seeking the rest of the start up funds for greenhouse restaurant. improvements to the kitchen and service areas budgeted at $3,500 We will need to renovate the interior and exterior, this is budgeted at $7,500. With our vision of the concept we are looking to do alot of refurbishing of tables and chair budgeted to $3,500. Our in house graphic design, marketing and advertising budget is at $1,000. Regulations and Permiting $2,500. Food Costs, Beverage Costs and Training budget of $8,500.
The GIVING:
Greenhouse Gives is a not for profit organization designated to bringing eco-conscious and sustainable practices to projects that support our local community. From building neighborhood edible gardens to teaching the next generation in our educational outreach programs. The mission is to always be aware of giving back to nature that gives us so much of what we need to thrive in it. (Sponsers and Partners coming soon)
Community Achievements:
$5,000 in Funds
Zero food waste initiative. All excess non waste food be distributed to shelters and commisaries. As well as guaranteeing greenhouse gives compost all food waste.
$10,000 in Funds
Build five edible gardens for nieghborhoods designated as food deserts.
$15,000 in Funds
Monthy educational outreach classes partnered with our local schools.
$20,000 in Funds
Partner with an organic farm. Utilize co-op to expand resources to all of our services area.
$28,000 in Funds
Greenhouse Gives Gala. Annual event hosted by the restaurant that donates all proceeds to fighting world hunger.
If we are fortunate enough to reach our goal, any additional donations will go directly into Greenhouse Gives projects.
Thank you,
Danny
This is where our story is just begining......
The CHEF:
I am very passionate about creating the finest cuisine while focusing on using local and organic ingredients with the greatest care in building unforgettable flavors. I have found that the best way to guarantee your quality is to grow your own herbs, greens, fruits and vegetables. I strive to be environmentally responsible and feel that as more diners become eco-concious then it is the standard that all of us are seeking out.
Insite Gainesville Magazine May 2012
Insite Gainesville Magazine June 2012
The FOOD:
Where and how our food is grown and cared for is so crucial to the choices we make in dining. Our mission is to be environmentally conscious in our choices of purveyors and distributors. We are committed to being self sustainable with produce as much as we are capable, and will have an on site garden of herbs, fruits, vegetables, lettuce greens and citrus. That is why our location is so important. We benefit from a year round growing season here in Florida and plan to make the most of it. The best experience we can offer is one that highlights how easy, benefical, and delicious it is to grow your own edible garden.
Great hospitality is only achieved by being a great host. The attention to detail is the most important component of being a great chef.
The CONCEPT:
The idea is to bring locally sourced, organic where possible ingredients to a seasonally inspired and globally influenced menu. To create lasting relationships with local farmers and suppliers. To offer a community centered place where locals feel at home and can come together for friendly conversation and good food. To bring together a group of people that are passionate about great food and create a business family. And to give as good as we get back to the community.
You can expect to see on the menu organic salads, fruits and vegetables, free range meats, gourmet cheeses and dishes from France, Italy, Spain, the Caribbean, and Asia.
The FUNDS:
Our Expansion into prepared meals and catering has given us an opportunity to build name regocnition and loyality with our clients in our service community. We are still seeking the rest of the start up funds for greenhouse restaurant. improvements to the kitchen and service areas budgeted at $3,500 We will need to renovate the interior and exterior, this is budgeted at $7,500. With our vision of the concept we are looking to do alot of refurbishing of tables and chair budgeted to $3,500. Our in house graphic design, marketing and advertising budget is at $1,000. Regulations and Permiting $2,500. Food Costs, Beverage Costs and Training budget of $8,500.
The GIVING:
Greenhouse Gives is a not for profit organization designated to bringing eco-conscious and sustainable practices to projects that support our local community. From building neighborhood edible gardens to teaching the next generation in our educational outreach programs. The mission is to always be aware of giving back to nature that gives us so much of what we need to thrive in it. (Sponsers and Partners coming soon)
Community Achievements:
$5,000 in Funds
Zero food waste initiative. All excess non waste food be distributed to shelters and commisaries. As well as guaranteeing greenhouse gives compost all food waste.
$10,000 in Funds
Build five edible gardens for nieghborhoods designated as food deserts.
$15,000 in Funds
Monthy educational outreach classes partnered with our local schools.
$20,000 in Funds
Partner with an organic farm. Utilize co-op to expand resources to all of our services area.
$28,000 in Funds
Greenhouse Gives Gala. Annual event hosted by the restaurant that donates all proceeds to fighting world hunger.
If we are fortunate enough to reach our goal, any additional donations will go directly into Greenhouse Gives projects.
Thank you,
Danny
Organizer
Danny Gomez
Organizer
St. Augustine, FL
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