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Cheshire Pork Scallopini: farro, brandy, wild mushrooms, grilled fennel, radish
NC Dorado: white wine, creamery butter, local spinach, baby bok choy, warm orzo salad.
The Poulet Rouge: sliced citrus roasted Joyce Farms chicken, Ashe county cheddar, sun dried tomato aioli, arugula, and shoestring onion.
If you love food, you will love Providence Restaurant. Located in Winston-Salem, Providence is serving up more than local flavors: it is serving up opportunity.
Keontaye Watson worked in fast food for nearly 15 years and was struggling to support his son. He knew he needed to figure something else out, but wasn’t sure where to begin. In a way, the choice was made for him: after five years of working at a local chain and being a star employee, he was fired when they found out about a prior conviction.
It was this misfortune that helped make the change that Keontaye knew he needed. His aunt told him about Triad Community Kitchen. He enrolled and did extremely well in the program. Fast forward to today, and Keontaye Watson now works at Triad Community Kitchen’s Providence Restaurant, helping to make that scallopini and dorado.
By all accounts, he is a an incredibly valuable member of the Triad Community Kitchen and Providence team and truly a fantastic chef.
“The program helped change the course I was on. I love food and need to support my son. Being a part of the hospitality residency here is a great experience,” says Keontaye.
Keontaye’s favorite food to make is a gourmet macaroni and cheese. “I love southern food, I make my macaroni with seven kinds of cheese, breadcrumbs, garlic and parsley.” We think it sounds like something his young son just might like, too?
But what does Keontaye Watson recommend at Providence?
Shrimp and Grits: Guilford Mills stoneground grits, white cheddar, sautéed shrimp, andouille sausage, smoky tomato broth.
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Find Your Way to Feed Community.
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$1 provides 7 meals.
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