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BOA minutes 101016
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BOA minutes 101016
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10/10/2016
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Regular Meeting
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Advisory Bd. Minutes
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BOA agenda 101016
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Approved 12/12/16 <br />OC Board of Adjustment – 10/10/16 Page 78 of 113 <br /> <br /> <br /> 1 <br />Chris Brewer: Well it would probably be a bit larger than 3 by 3 but maybe 5 by 5. So 25 square feet. 2 <br /> 3 <br />LeAnne Brown: 25 square feet are necessary in order to store the entirety of your equipment for the 4 <br />chestnut operation? 5 <br /> 6 <br />Chris Brewer: Yes, ma’am. But we also need… The drying the chestnuts is important as well. We have to 7 <br />be able to let the chestnuts sit out and dry for a day before we actually put them in the water bath. And then 8 <br />once we put them in the water bath we need them to dry before we put them in refrigeration. So actually 9 <br />having the space to be able to set the chestnuts out on tables is very helpful. 10 <br /> 11 <br />LeAnne Brown: And so how do you work that with using this barn for a wedding which Ms. Brewer testified 12 <br />that you have advertised that when a bride uses this as her wedding venue she has the full run of the 13 <br />entirety of your farm? Would you explain to me how those two things work together? 14 <br /> 15 <br />Chris Brewer: Sure. Well you’re not forced the chestnuts every day. So you can accumulate chestnuts over 16 <br />1, 2, or 3 days, which is basically what we’ve been doing now, and then you can process them all at once. 17 <br />And then go 3 more days before you have chestnuts. So a day or so is very doable. 18 <br /> 19 <br />LeAnne Brown: And where do you keep all these chestnuts while the bride has full run of your barn? 20 <br /> 21 <br />Chris Brewer: I think we’ll have a kitchen by then and we’ll have refrigeration. 22 <br /> 23 <br />LeAnne Brown: So you will have the chestnuts in the refrigerator in the kitchen being used by the caterers 24 <br />for the weddings? 25 <br /> 26 <br />Chris Brewer: We don’t plan to have caterers using the kitchen. That would be only a setup. So there won’t 27 <br />be equipment in the kitchen for a caterer to come in and cook or heat or anything like that. They will be 28 <br />asked to do that off site. 29 <br /> 30 <br />LeAnne Brown: Well that’s interesting. When you submitted your wastewater plan to Orange County and 31 <br />you were required to put in additional septic capacity for the kitchen what was that for? 32 <br /> 33 <br />Chris Brewer: The septic capacity of the kitchen… I’m not sure what you’re referring to. 34 <br /> 35 <br />LeAnne Brown: Are you denying that your septic permit requires that you have separate septic capacity for 36 <br />the commercial kitchen that you have for use of the wedding barn or are you just not aware one way or the 37 <br />other? 38 <br /> 39 <br />Chris Brewer: I’m not aware one way or another. 40 <br /> 41 <br />LeAnne Brown: I have no further questions of Mr. Brewer. 42 <br />Barry Katz: I have a question regarding this operation and your wedding operation. Do you need to have a 43 <br />certificate from the Department of Health for this kitchen, as a restaurant would? 44 <br /> 45 <br />Andy Petesch: I can’t speak for the County on that. 46 <br /> 47 <br />Barry Katz: I just wondered if they need to have a health certificate. It’s like running a restaurant. 48 <br /> 49
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