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Catering begets restaurant in Coral Springs

The Cook and The Cork

9890 W. Sample Road, Coral Springs, 954-227-2665, TheCookAndTheCork.com

After falling in love 12 years ago at a catering company, Keith Blauschild and Dena Lowell got married and founded their own Parkland Chef Catering in 2006, serving celebrities and dignitaries. In June, they threw open the doors to their new catering kitchen for dinner Wednesday through Saturday.

"Our catering clients have been begging us for years to open a place where they can enjoy our food on a more regular basis," Dena Blauschild says.

Their budget was slim after transforming the former Sample Road Animal Hospital, so they outfitted it with the entire vintage-style furnishings from Michelle Bernstein's former Miami restaurant, Sra. Martinez, bought at auction. When tearing up their floor, they were delighted to find red collectible Franciscan ceramic tile underneath, which they are preserving.

The recent hiring of sous chef Harrison Kantor has led to fall additions to their cuisine, which Blauschild describes as "American patchwork — a melting pot of international food and cultures. We ferment, cure, smoke and pickle in house. Gelato and pasta are made fresh daily."

After introducing foie gras French toast ($18), Harrison is crafting butternut squash soup with sesame falafel ($9), a healthy version of Brussels sprouts with cranberries, walnuts and caramelized shallots ($8), spaghetti squash with arugula pesto ($8), chicken skewers with mango-mustard sauce and plantains ($9), pecan-crusted duck confit with red sauerkraut and wine-macerated grapes ($16) and turkey osso bucco ($23).

Desserts are paired with gelato: pumpkin with maple pumpkin pie and cinnamon with apple cobbler (both $9).

The Blauschilds hope to launch Sunday brunch in mid-November.

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