Sarah has been behind some of the cocktail and wine discoveries you may have had if you’ve visited us in the past year, and she’s also such a positive presence in the restaurant. You’d be hard-pressed to catch her without a smile, even in a dinner rush. What is your position in the restaurant, and how did you end up here at Chestnut? I am an Assistant General Manager here.
Humans of Corner Kitchen: David Harris
If you’ve had a soufflé from us in the last little bit, it might have been thanks to the handiwork of our David here, who’s busy whipping them up on the regular. He answered a few questions for us. What is your position in the restaurant, and how did you end up here at Corner Kitchen? I work soufflé and moved here from Wilmington to kind of start over. I’ve
Humans of Corner Kitchen: Elliot Church
Elliot is not a member of staff many of you get to see on a regular basis, as he’s almost always on the back line slinging plates through the dish pit. It’s a noble pursuit in any kitchen, as without a stellar dish staff, your dinner service can easily fall to pieces. Here’s a bit more about Elliot, in his own words: What is your position in the restaurant, and
Humans of Corner Kitchen: Chanyah Taylor
It’s time for another Humans of Corner Kitchen! Chanyah joined our staff recently, and has already proven to be a positive influence in the restaurant, smiling whenever you see her. As you’ll see, that attitude comes through in her answers as well: Is there something you’re looking forward to doing again now that COVID-19 restrictions are a bit more relaxed? The things I’m looking forward to doing again now that
Humans of Corner Kitchen: Executive Chef Michael Mouser
Since we may not have properly introduced him to some of you, here’s a bit more about the guy pulling strings at Corner Kitchen. His time at Corner Kitchen has been a whirlwind of challenges that he has weathered alongside the stellar CK staff. Mouser, as we call him, was born in Pontiac, Michigan, on April 15, 1981, to a single-parent household with his sister. He was raised by his
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Recipe: Gluten-Free Flour and Pie Dough
Our co-owner Joe Scully has to use gluten-free flour, so this recipe has become a staple for him. Gluten-Free Flour Ingredients: Using a kitchen scale… 24 Ounces White Rice Flour 7 1/2 Ounces Brown Rice Flour 7 Ounces Potato Starch (flour) 3 Ounces Tapioca Starch 3/4 Ounce Nonfat Milk Powder Method:Whisk all ingredients together. Double-Crust Gluten-Free Pie Dough The pie dough recipe here, understandably, requires a bit more care than
Humans of Corner Kitchen: Haley Rae Smith
Haley was part of the Corner Kitchen team when we reopened in summer 2020, so she’s been here for a lot of change as we adjusted to a new way of doing things. It takes a special kind of will to make it through an experience like this past year, but her attitude is part of her success. She answered a few questions about herself: What keeps you going despite
Recipe: A Crème Brûlée or Two
As with our previous Joe and Frankie video, the intent of this recipe is to show how kids can take part in pretty sophisticated recipes with a little adult guidance, and the results are so worth it! Getting them to try it, on the other hand, is where you’re on your own. More for you, we suppose. Basic Crème Brûlée Ingredients: 2 qt. Heavy cream 7
Humans of Corner Kitchen: Grace
Women’s History Month is intended to remind us of the accomplishments of women, but when you work with women like Grace Byrd year-round, you don’t really need the reminder. Grace has been a host throughout our pandemic reopening, which is a heroic achievement in its own right, yet she remains a concrete presence every time you walk in the door. Here’s a few answers to our questions: What keeps
Humans of Corner Kitchen – Joe and Kevin!
Our co-owners Kevin Westmoreland and Joe Scully are the reason the Corner Kitchen exists today, and on February 16, 2021, this restaurant will be 17 years old. Fittingly enough for an anniversary that falls only a few days after Valentine’s, keeping this restaurant alive has been a labor of love, sweat, and tears. This restaurant is in the DNA of the Scully and Westmoreland families and vice versa. Considering all
