At Fork & Salad, you’ll enjoy a range of hand-crafted salads, dressings, sandwiches and more. But if you look around the restaurant, you will find that food isn’t the only custom creation. Chef/co-owner Cody Christopher’s woodworking skills are showcased all over Fork & Salad, from the counter where you order, to the tables where you eat, to the railing that surrounds you on the outdoor patio. He’s even crafted the recycling receptacles, water stations and decorative rope wall!
“Whenever it’s your own restaurant, you put a little more into it, and we had a fun time making it,” says Cody, who’s received expert guidance from master carpenter Roger Brower (co-owner/chef Jaron Blosser’s stepdad) along the way. Brower helped lead the chefs when they renovated their first restaurant, Three’s Bar & Grill in Kīhei back in 2010.
Cody has made most of the items in his own garage. His business partners, Jaron Blosser and Travis Morrin, appreciate his passion and talent when it comes to turning a concept into a usable product. The three call it “sweat equity,” as they breathe new meaning into the term “hand-crafted.”
Doing so much of the work themselves has helped the trio stay within budget, and that means an even better deal for you. The chefs’ vision is for diners to enjoy fresh, hand-crafted food at affordable prices, while kicking back in a convenient, hand-crafted eatery.
“Saved a lot of money, yes, that was one of our things is we wanted to pass the savings onto our customers,” explains Christopher. “We kept our start-up down, did a lot ourselves. We want people to not have any excuse for not eating healthy!”
