This fall, Figs + Pigs will be leaving their current location at the DCU to make room for the next restaurant to grow in this incubation space. Today, they’re popping up on the Common with the folks from @NBCboston to get the word out that they are looking for a new home in Worcester. Stop by until 2 p.m. to pay them a visit!
The City of Worcester, in partnership with the SMG-managed DCU Center and SAVOR…Catering by SMG, is pleased to announce the selection of Candace M. Murphy to the position of Operator and Manager of a new restaurant space attached to the Arena in downtown Worcester, newly named Figs & Pigs Kitchen + Pantry.
A resident of Worcester, Candace Murphy has worked in the professional culinary field since 2011 as a Chef Instructor at the Cambridge School of Culinary Arts and Chef de Cuisine-General Manager of Adrian’s & Company in Truro, MA. With a passion for honest food and cooking from what she calls “the ground up,” Murphy has experimented with cooking methods in her own kitchen, including dry-curing meats, and has invested countless hours creating recipes made with fresh seasonal ingredients. “After nearly 20 years working as an executive in corporate America, I was inspired by our nation’s troubled relationship with food,” said Murphy. “With a simplistic seasonal approach, I believe in the healing effect of food on the mind and soul. Using only the freshest ingredients possible, made from scratch with care, the offerings I intend to share will contribute to living, eating, and being well.” Murphy was one of three finalists in the selection process.
The 1,200 square foot micro-eatery is located at the corner of Foster and Commercial Street in downtown Worcester. It is the final piece of the 2013 capital renovations and home to an incubator concept to provide a supportive environment for a budding food professional.
With an anticipated November opening, Figs & Pigs Kitchen + Pantry will operate as a small eat-in restaurant (Kitchen) and carry-out service (Pantry) and will be open to the public Monday through Saturday from 10:00 a.m. – 7:00 p.m. As a new concept in the arena industry, the restaurant will also service patrons on the concourse during events held at the DCU Center. “It’s important to continue innovating in this environment,” said Albert Fera, director of food and beverage for SAVOR…. “This is an exciting new venture for the DCU Center and one that will give fans new options on the concourse.”
Sandra Dunn, general manager of the DCU Center, added “With so much momentum downtown, and with the continued growth of residents in this neighborhood, the time is right for this concept and for the DCU Center to be engaged.” She continued, “With the recent opening of Worcester Wares and now Figs & Pigs, we acknowledge the need for desirable new amenities and experiences in downtown for both residents and visitors alike. We expect that these two locations will contribute to that and, more importantly, serve as a catalyst for more to come.”
“This is another exciting step in the revitalization of downtown,” said City Manager Edward M. Augustus, Jr. “Not only does it offer a unique venue that will bring people downtown and provide an exciting new healthy and fresh dining option – it gives an entrepreneurial chef a chance to really make a name for herself and create something different and fun. I can’t wait to try it.”
