She hoped to one day open her own freestanding restaurant. When she started out, she would fax her daily menu to businesses, eventually getting contracts with Syracuse University and local hospitals. She spent about 20 years running her own catering business. It just couldn’t get any better.”ĭreamer wasn’t even going to apply to be a part of the market. “I’m a part of such a large, wonderful project. “Just to walk in this building, it’s peaceful and quiet and serene, like it’s own little island,” she told me one Saturday, when the market was starting to buzz with activity. She even beats the construction workers, who are putting finishing touches on the apartments upstairs. She makes all her food fresh every day - the rosemary roast chicken, the creamy macaroni and cheese, the “sassy” crispy shrimp - so she has to arrive around 5 AM to start prepping. ![]() Most mornings, Dreamer Glen is the first person at Salt City Market.
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