Prepared Foods
From soups and sandwiches, to dinners and desserts, the kitchen is always producing affordable prepared food products that showcase local and seasonal, as well as conventional goods.
Patty White joined the Market staff in May of 2010. Trained at Johnson and Wales Culinary Arts University, Patty has been working as a chef since 1985. She is a creative and bountiful cook.
Asked if there is an ingredient or a dish that she especially enjoys preparing, Patty cheerfully says, “I like all kinds of food!”
Ryen Leach is Patty’s assistant in the kitchen. Ryen is a familiar face to Market customers; she spent her first year here working as a cashier on the Front End.
Adam Grenade is responsible for the creation of sushi, southern foods like fried chicken and cornbread, and many of the to-go meals found in the cafe cooler. Adam is an avid fly fisherman, musician, and photographer.