The Enchanted Kitchen is this month's "Friday 5" Local Loyalty Spotlight. Meet April Myers, owner and chef of TheEnchanted Kitchen. She is passionate about bringing you the best and most lovingly made, locally grown food to satisfy YOUR tastes! Whether it's a romantic dinner for 2, a dinner party for 12, appetizer platters, or a wedding for 100, she will provide you with all you need to make your mouth water and your tummy tingle!
Favorite Kitchen Appliance?
It's a 3 way tie!
Any Childhood memories around food or gardening? My earliest memories involve food, food, food! I grew up in a Polish, Catholic family, so every gathering was cause for a feast! Food was almost always accompanied with laughter, so I strive to create food with Joy in my Heart and a smile on my face, thereby imparting Love to all who take it in. In my formative years, my single mother worked 3 jobs to support us, yet still made dinner for us every night. Her dedication to healthy meals and her very busy career inspired me to be innovative with food and surprise her with new creations on nights when she got home late. My love of experimenting with ingredients started at a young age.
What is your favorite aspect of the community that supports your business? Since its inception in 2005, The Enchanted Kitchen has grown and flowed through many phases. I started as a personal chef for 2 families, moved to having a booth at the Downtown Farmer's Market and evolved to my dream of owning a cafe! I have had unwavering support and encouragement from our community at all turns. Some major life obstacles have been encountered over the past few years, which has put the business on hiatus a few times. Each time I re-emerge, I am grateful and delighted to discover that our community remains supportive and excited for my Foodie endeavors. This opportunity to be featured on the Friends and Farmers Spotlight would not be possible without the positive feedback from our community! I am truly filled with Gratitude.
What did you eat that is local? Me and my son's dinner tonight featured eggs from Deb Fisher's hens in Julian Woods, Sour Cream and Onion Chevre from Byler Goat Dairy and tender asparagus from Tait Farm, roasted with spring onions from Edenview Organics and a white balsamic vinaigrette. While other components of our meal came from farther away, blessing all of our food and the hands that created it and got it to our table allows for a Divine meal every day.