I recently (well ok, a few months back) completed a wonderful decor project for the Fratello coffee owners. brothers- Chris and Russ
The brothers had already contracted Hribar Design group to develop the floor plans but they were looking for something else when it came to the actual “look” of the cafe. I was retained as advisor and interior designer to develop a materials and color scheme. I’m very pleased with the end result. A bit European cafe with a comfortable modern touch. We used solid white oak throughout the space (the herringbone floors are my fav) and contrasting details and lighting in Black. The lighting scheme was chosen to contrast the trend towards “cage lights” and the amazing banquet was custom built for us. Owner Chris is an accomplished photographer, and many of the art pieces we chose are his film prints. I had fun choosing everything. From the paint colors, wood tones, re-purposed marble (on the coffee stations) to the artwork configuration and furnishings. I had to convince them the security mirror was a good idea and everyone loves it now. I also managed to save the old sign-age from the exterior of the store which is proudly displayed above the workspace (Buy Rite and Free Delivery). The shelving above the workspace is filled with thousands of vinyl record sleeves and the cafe hosts a dj night once a week, spinning some old originals.
If you are in Calgary, stop by Analog coffee! you will find it on the corner of 7th St. and 17th Ave. SW. Chances are, you will find me there enjoying my daily latte.
Fast and easy and oh so good.
1/2 cup apricot jam
2 tablespoons apple cider vinegar
1 tablespoon tomato paste
1 tablespoon Sriracha
2 tablespoons olive oil, plus vegetable oil for your grill
Sea salt and fresh ground black pepper
1 1/2 pounds pork tenderloin, halved lengthwise and cut into 16 cubes (1 1/2 inch cubes)
1 medium red onion, cut into 8 wedges
1 Granny Smith apple, peeled, cored and cut into 8 wedges
1.Heat grill to medium-high.
2.To make the sauce- In a medium bowl, combine apricot jam, apple cider vinegar, tomato paste, sriracha and 1 tablespoon olive oil. Season with salt and pepper and set aside.
3.Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each (begin with pork and end with apple). Roll skewers in remaining tablespoon oil. Season with salt and pepper.
4.Lightly oil grates with vegetable oil. Place skewers on grill, close cover and cook, turning occasionally, until grill marks are visible, 6 to 8 minutes.
5.Baste your skewers with some sauce, cook, turning skewers and basting occasionally with more sauce, until pork is at 145 degrees in the center (instant read meat thermometer) and is nicely glazed, 4 to 8 minutes more.