Lenoir County Farmer's Market is set to unveil the new Rick Holder Annex community/commercial kitchen, a development poised to significantly impact local food entrepreneurs and enthusiasts. Dr. Tammy Kelly, Ed.D., County Extension Director, shared insights into the kitchen's dual functionality and the collaborative efforts to ensure its success.

The kitchen is designed with versatility in mind, featuring areas dedicated to both educational workshops and professional culinary production. "There is a side that is a demonstration kitchen, like for workshops, with an enclosed kitchen on the other side," Kelly described, highlighting the space's adaptability for various community activities, including cooking camps.

One of the project's main challenges has been the timely acquisition of essential equipment. The grand opening happening on April 16th, at 2:00 pm, the commercial kitchen must pass a final inspection once all the equipment is installed.

Despite such obstacles, the team is determined to meet their deadlines, working closely with health officials to ensure all standards are met. "We've been working closely with Diane Anderson with the health department the whole time," Kelly noted, emphasizing the importance of compliance for the project's longevity.

The community kitchen aims to be more than just a space; it's envisioned as a catalyst for local culinary ventures. Kelly pointed out the opportunities the kitchen presents for local caterers and food producers, saying, "A caterer can come use this, or a restaurant that needs additional space." This opens up new possibilities for small businesses and individuals looking to explore or expand their culinary endeavors. There will be a process for signing up and a deposit fee.

The idea for the kitchen stemmed from a desire to repurpose an underutilized building and enhance the market's appeal. "It was kind of an eyesore on the road... So finally we thought maybe it would be a good idea to have an inside place for vendors, market vendors," Kelly recounted, illustrating the project's roots in community improvement and engagement. The vendors preferred to be outside, and the idea of a commercial kitchen grew to what it is today.

Funding for the project has come from various sources, reflecting broad community support. "Our first $10,000 actually came from the Chef and the Farmer Restaurant's 10 year Anniversary Celebration. Then we got two Tobacco Trust Fund Grants and a fairly large Cannon Foundation Grant," Kelly shared, highlighting the diverse backing the project has received.

With plans to offer classes on food safety and preservation, the community kitchen is set to become a central hub for culinary education in Lenoir County. As the grand opening approaches, the project stands as a testament to the community's commitment to fostering growth, education, and opportunity in the local food sector.