To Save a Sustainable Shack

by April Guilbault

Hunter King of King's Kitchen set to deliver a dinner order to a customer at Southport Beach last summer.

Last summer, the three King brothers-Hunter, Carter and Parker- pooled their resources, efforts and creativity and opened King’s Kitchen at Southport Beach (1505 Pequot Avenue, Fairfield). The response to their farm-to-table beach shack was overwhelmingly positive and a new kind of beach dining hit our shores, happily gathering the communities of Westport, Southport and Fairfield.

Under multicolored umbrellas, diners sat at pastel beach chairs, tiki torches flickering in the sea air, to enjoy organic and sustainable offerings that put the plain hot-dog-hamburger-fries beach fare to shame.

Hunter King notes that they strive to source their ingredients locally, endorsing sustainability and aim to make their beach shack 100% organic. When have you found a beach concession stand offering that? They were off to a good start last summer, sourcing ingredients from local farms such as Roxbury Farms (Roxbury, CT), Sport Hill Farm (Easton), Ox Hollow Farm (Roxbury), Beaver Brook Farms (Lyme), Smyth Dairy (Enfield), Gilbertie’s Herb Farm (Westport) and the Westport Farmers’ Market. Even their own garden beds and several at the Southport Congregational Church rounded out the supplies. Fresh and organic is the name of the game at this beach.

Diners last summer enjoyed such unique offerings as lobster quesadillas with pineapple-mango salsa and a cajun crema; Ox Hollow Farm Burgers with heirloom tomatoes, potato buns and micro-greens; and seared tuna tacos with cilantro-dill sauce…just to name a few delights from the King’s Kitchen. Is that enough to whet your appetite?

All of this goodness could be put on hold, though, as recent developments with the town of Fairfield could stifle the King brothers from firing up their grills. Due to Hurricane Sandy and new safety and building codes, their shack-a historic landmark that dates to the 1950s-is being forced to rebuild its foundation, to the tune of many thousands of dollars ($30,000+). FEMA and the town of Fairfield have denied aid to them, so the Kings are being forced to quickly gather funds to make this restructuring possible.

If you would like to help their efforts, and help support a new, sustainable eating venue, please visit the King’s Kitchen Facebook page soon, as time is of the essence, or go to:

http://gogetfunding.com/project/save-kings-kitchen-1

https://fundrazr.com (search: King’s Kitchen, Southport)

@BeachKings on Twitter.

April Guilbault is a graphic artist and illustrator turned freelance writer and blogger. After studying Communication Design at Syracuse University, she went on to work at NBC in Chicago and New York as a graphic designer on such shows as NBC Nightly News and The Rosie O’Donnell Show, which earned her several Emmy awards. These days she focuses on a new-to-her variety of creativity…words and writing. Her blog www.DailyFrosting.com is a daily pursuit covering all aspects of enhancing one’s life, namely focusing on the little things that make it worthwhile. Humor, recipes and observances rule the day. She is currently also a contributing writer to the FC Beat magazine, The Cupboard Magazine and www.CTbites.com

 

3 thoughts on “To Save a Sustainable Shack”

  1. Sure hope you can open again this year an years to come . This has been there though how many hurricanes, what’s the big deal. City of Norwalk let overtones patch up an open , what’s wrong with Fairfield, mark good luck

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