Commercial Kitchen Space for Rent Opens in Bremerton

This is a little bit of a repeat with the site, but since I wrote it and it deals with food,  I feel I should share it here. Here’s the story I wrote for Friday’s paper about a new commercial kitchen venture opening in Bremerton. I’m also working on some other exciting food news happening in Bremerton. Stay tuned.


The barbecue sauce recipe was 25 years in the making. The trophy shop was more than 40.

It may seem an unlikely marriage, but the two have made a home together in a downtown Bremerton building.

Evergreen Kitchen, a recently opened commercial “kitchen co-op,” was built into space previously occupied by a storage room full of trophy parts for Evergreen Trophies. When it opened about two months ago, it became one of only two commercial kitchens for rent in Kitsap County. About a dozen kitchens in the state advertise open space.

Two products are currently being cooked up in the kitchen: Ken Barron’s Killer B’s Bar Bee Que Sauce and Williams Family Salsa.

Owners Joe and Lorraine Hudson credit Barron for the idea.

“I’ve been trying to get my barbecue sauce on the market for quite a few years,” Barron said. A carpenter by trade, the Texas native has been making barbecue for events ranging from political rallies to races at Bremerton raceway for 10 years. He previously rented space at the Grange Hall in Central Valley, but dreamed of having his own commercial kitchen. He was unable to build one at his home.

“One thing led to another and my miracle happened,” Barron said, referring to his conversations with Joe Hudson.

That was about a year ago.

Joe Hudson has been with Evergreen Trophies since 1969 and through the years took over the business and building at 545 Fourth St. from former Bremerton Mayor Morrie Dawkins.

In May 2008, the Hudsons talked to an architect, and though they originally planned to build it into an old dance hall upstairs, they decided to frame in part of the downstairs shop.

“We didn’t need this much space for a trophy shop,” he said.

They invited Barron’s crew, electricians, plumbers, inspectors and all the other people necessary to bring the kitchen together.

“We’ve been working side by side ever since,” Barron said.


The floor of the kitchen is checked white and Cougar red.

Stainless steel shines from every corner, from the brand-new hood to the racks of stock and soup pots tucked on stainless steel shelves.

Much of the equipment came used, spoils of bargain-hunting.

A bank of 14 lockers near the entrance were purchased in an auction for $5 and dislodged from the walls of the old East High School/middle school/junior high in East Bremerton. The sink and a three-door freezer came from the now-closed Frosty’s restaurant on Pacific. Lacking a truck big enough for it, the thousand-pound freezer was pushed by Barron and a friend down Pacific Avenue one afternoon last summer. They caught the attention of one police officer and nearly got it stuck in the asphalt in front of the Admiral Theatre before they got it to the back of the building.


As a co-op, Evergreen Kitchen owners hope to get a steady group of about 20 people to share kitchen time.

Here’s how it works: a person or group can pay $200 a month to get eight hours a week of kitchen time at Evergreen.

The kitchen is open 24 hours.

The model of operation is similar to the county’s other commercial kitchen at Farm Kitchen in Poulsbo. Owners there remodeled a barn area and opened their commercial kitchen space in 2000.

State law requires those serving or making food products for the public have a kitchen space with items such as a three-basin sink, a hand sink and a separate entrance, things few homeowners are likely to have.

Once a food maker gets approval from the health department and obtains a business license, he or she can apply for time in Farm Kitchen.

They have drawn caterers, chocolate makers and breakfast-bar bakers, among others.

“It acts as an incubator for small businesses,” said Anne Thatcher, who co-owns Farm Kitchen with Hollis Fay.

“We have great products that are being made here on a regular basis and new ones all the time,” she said.

They have openings in their 24-hour kitchen, and they get calls from food makers around Kitsap and Seattle, where people have told them commercial kitchen space can be hard to schedule.

And as the recession draws on, they’re getting some increase in inquiries from people who turn to them for space or advice on starting their own food business, Thatcher said.


Barron has had his sauce recipe since the mid-’80s. He’s now working to pique the interest of local grocery stores and is selling jars to friends and catering customers.

The Hudsons and friends started passing around fliers about the kitchen two weeks ago, and in the past 10 days, eight or nine people have come to inquire about space, Joe Hudson said.

“Sooner or later, it’s going to get big,” he said.

They got an early hopeful sign from fate. When the Hudsons applied for a new phone number for the kitchen, they received — without asking — (360) 479-COOK.

7 thoughts on “Commercial Kitchen Space for Rent Opens in Bremerton

  1. Sweet! Maybe I can rent some space and make cheesecakes and desserts for festivals and stuff. The whole “having a certified kitchen” thing was a major stumbling block.

  2. If someone can give me a contact number and name to call to inquire about renting the kitchen, that would be greatly appreciated.

  3. This sounds like such a great idea wish I thought about it. I would like to know more information and a contact

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