WHO THE FIG ARE THEY & WHAT THE FIG DO THEY DO!?!?!?
PAPER FIG KITCHEN in Sanibel believes that even a quick breakfast bite, lunch on the go (or on our Shop porch), afternoon nosh, or “I don’t have time to shop, chop, and prep” take along dinner should be creatively crafted, absolutely fresh, and without a doubt, delicious!
Every item at PAPER FIG KITCHEN is made in House from scratch…. which includes our fresh to freezer hors d’oeuvres, soups, prepared/green salads, entrees/sides, trays & platters, dressings, sauces, garnishes, etc. Client favorites, seasonal fare, daily specials, and sweet treats will be available at our storefront…. Our Kitchen to yours!
In 2010, Chef Jeramie (tattooed, biker with beard) and Event Planner Debra Campana (no tattoos and usually in heels) began their journey...and love affair...in Barrington (outside Chicago) with the opening of Wild Asparagus; a boutique, custom catering and events company. Ten years, hundreds of offsite, full-service private affairs and weddings, thousands of take along gourmet orders, eighty dedicated staff members, and client accolades galore, they realized their goal to sell and begin a decade long dream of a new “foodie” venture on Sanibel.
Bringing their combined 35 years of culinary, food styling, and planning experience and dedicated to a philosophy determined to redefine and inspire take along cuisine, crafted catering, and private chef service, PAPER FIG KITCHEN is created.
Moving their household onto the Island in May 2017 (their happy place!) and securing shop space in the Tahitian Gardens Plaza, allows for Jeramie and Debra’s concept of a more specialized and “intimate” size business that will embrace and provide a take along shop, off premise catering and private chef/concierge services to the Sanibel/Captiva and surrounding communities...yes, they travel to former (and new) clients in Naples as well!
Their philosophy…..Inspired Fare, Glorious Presentation, Old Fashioned Hospitality ….Memorable.
Jeramie Campana, Proprietor (In the Kitchen)/Chef
Jeramie's career started in the United States Coast Guard. Cooking or becoming a chef wasn't even a thought in his mind at that point. It wasn't until he found himself in the scullery of the galley washing dishes and maintaining the cleanliness of the kitchen, as all newbie coasties do, that he found he enjoyed the atmosphere of a commercial kitchen and began to help out the cooks. Realizing that this whole cooking thing came naturally to him, he decided to change his course and became a Food Service Specialist for officers at an air station. His journey post Coast Guard landed him a position as head chef at a prestigious restaurant/catering establishment in Barrington, IL where he further refined his craft.
Fast forward almost 20 yrs later, with an extremely successful Catering & Events company, started from nothing under their belts, he and his wife Debra made their dream to live on Sanibel Island come true.
Jeramie is excited to bring his flavors and style to the island and to share in his love for the culinary arts. When he's not cooking, he enjoys any project in the garage (Harley, classic car, making any engine louder), traveling, craft beers, and having someone prepare him dinner.
Debra Campana, Proprietor (Tries not to be in the Kitchen)/Coordinator
Debra began her career as a Meeting & Event Planner which included executive retreats as well as production and social events for corporations, trade associations, and nonprofits. Meeting Jeramie took her life in a whirlwind planning direction which included private parties, weddings, and fundraisers...meeting with every single client personally that walked through the door. Often, with her amazing staff, she coordinated, tented, styled, staffed, plated, and breathed while laughing through the execution of several events for up to 1500 guests in a single weekend!
Menu planning, logistics, and detail are her forte...not to mention the pure love of seeing a client’s vision come to life…. whether it is a simple family dinner, a casual gathering of friends for cocktails and hors d’oeuvres, one of life’s celebrations, or a rally for a community need.
She enjoys the beach, fine champagne or Woodford Reserve bourbon, a good book, a beautiful pair of shoes…..and of course, a road trip on the Harley with her biker chef husband!
SERVICES
Take-Along (Daily made to order & oven ready)
From our hand crafted, made to order sandwiches, salads, and soups to our fully stocked cold case of ready to eat fresh foods and oven-ready hors d'oeuvres and meal options, everything at Paper Fig Kitchen is made in house. No pre-packaged, scooped from a bucket and repackaged foods here. From our kitchen to yours, let Paper Fig Kitchen take meal planning and prep off of your to-do list. Don't worry, we will let you take all of the credit. Your secret is safe with us!
Catering
From deliveries & drop-sets to full service catered events, let Paper Fig Kitchen do the work for you. Call Debra at 239-887-0050 when you are ready to place your order or start planning!
Click below to see our services & menus. Our menus are just a sampling, if you don't see what you are looking for just ask. We love custom requests.
Private Chef & Concierge Services
Chef Jeramie has spent the past 18 years cooking for the United States Coast Guard, Celebrities, Musicians, Corporate Executives, and at Private Estates all while he and his wife Debra owned and ran a high-end boutique catering and events company outside of Chicago in Barrington, IL.
Private Chef Services Available Immediately!
FIGGIN' FRESH THIS WEEK
What's for dinner?? (Take along while they last!)
**WEEK OF SEPTEMBER 18th-20th**
(We will be closed Fri 9/21 thru Mon 9/24) while we take a rare, long weekend to visit with our Coast Guard friends. Normal business days/hours will resume on Tues 9/25)
OVEN READY ENTREE & SIDES
-Chicken Enchiladas
-Sirloin Steak Diane
-Southwest Crabcakes w/Chipotle Cream (side)
-Pork Tenderloin stuffed with Cornbread & Sausage
-Tenderloin Quiche w/Bleu Cheese & Caramelized Onion
-Polenta Torte w/Tomato, Fresh Mozzerella
-Funeral Potatoes
-Grilled Asparagus (available beginning Weds)
-Glazed Carrots
-Wild Rice w/Dried Cherries
-Veggie Stuffed Portabellas (available beginning Weds)
COLD SIDES
-Quinoa w/Sauteed Shitake Mushrooms, Carrots, Edamame, Carrots, Dried Mango, Caramelized Onion, Hoisin Rice Wine Dressing
-Mediterranean Orzo
-Grandma Lucie's Potato Salad w/Bacon
-Corn & Black Bean Salad
-Thai Noodle Salad
**TAKE HOME ONE OF OUR MADE TO ORDER GREEN SALADS AS AN ENTREE OR AS A SIDE TO YOUR FAMILY DINNER**
Etcetera
-Pimento Cheese Spread
-Salmon Spread
-Everything Crackers
-Chocolate Croissants (Baked daily)
-Monster Cookies
-Keylime Pie (Our recipe!)
AND...….
Frozen Hors d'Oeuvres (by the dozen), BBQ Pulled Pork & Soups (from our Kitchen by the pint/quart) too!
Our Kitchen Plan
Each week (Tuesday afternoon), the Kitchen will update this page with what is fresh and inspired in our cold case. Sometimes Chef Jeramie will sneak in a surprise towards the weekend (so stop in then too)!
Hey.....no list making, shopping, chopping, marinading, seasoning required....oven ready with instructions or table ready from our Kitchen to yours.
SSHHHH! We won't tell.
P.S. And remember, you can always order from our Made to Order board which has items such as sandwiches, tacos, avocado toasts, etc. up until 5pm (grill close)...just open the take along container....Let's Eat!
