Every community should have access to quality food. Every person deserves the dignity of a hot meal composed of ecologically responsible ingredients that nourishes their body from the inside out. We aim to cultivate relationships with growers focused on regenerative farming to create culturally appropriate food experiences.
Whole ingredients, thoughtfully sourced. You can trust that all of our products are hand-crafted in small batches to ensure quality, freshness, and flavor. Never with unnecessary and unrecognizable additives.
Safety is of utmost importance right now. For this reason, while you can still find our product in local shops around New York, we offer shipping options that conveniently come straight to your home.
With these intricate flavor profiles, you’ll never have to stress about weak or boring meals. Trust our chefs to bring layers and depths to your kitchen tables nightly.
Born into a large southern family, Mavis-Jay began mastering southern cooking before she could even see over the counter. Legend has it, she perfected poundcake before her ABC's. Looking to cultivate her talent, MJ attended the Culinary Institute of America after receiving a BS in hotel and restaurant management from Georgia Southern University. Later, she would impress with her ability and natural leadership at Blue Hill at Stone Barns, Blue Hill, and Untitled in New York. She went on to be part-owner of the award-winning food truck Pico House in Los Angeles. Frustrated witnessing good food as a luxury for the rich, Mavis-Jay moved back to NYC to join the team at The Brownsville Community Culinary Center as Director of Operations to provide free, paid, world-class culinary and hospitality training to marginalized communities in Brooklyn that culminated in guaranteed career placement. Mavis-Jay is a chef who believes in sustainably raised ingredients, thoughtfully prepared. She is a social equity advocate that has dedicated her career to fighting for food justice in black and low-income communities. In 2019, she was honored as one of Star Chefs’ New York Rising Star Chef. She is a James Beard Chef’s Boot Camp alum, a Chef’s Collaborative scholar, and is frequently a featured chef of the New York’s Queer Soup Night.
Chef Sicily has always been fascinated by how food and people intersect and how meals turn into a tradition.
Sicily became a successful actress on a primetime family comedy. But for Sicily, the Hollywood afterparties and award shows were less about networking and more about watching chefs prepare food for party-goers. “I would just wish I could cook for those people,” she remembers. She followed that desire and enrolled in Le Cordon Bleu’s culinary arts program. After graduating she started an internship at the Los Angeles Times’ test kitchen, testing recipes for the newspaper then went on to work at other food businesses before working on a successful dessert food truck. After becoming a mother, Sicily decided to look into her family’s history and the dishes she remembered from her childhood. Her great-great-great-grandfather Roe Duncan, a slave who cooked for a white family in Tennessee in the 1800s. Roe and his wife Alice passed down their recipes to their 8 daughters and they passed those recipes down and so on and so on until they reached Sicily. Where she and her mother co-founded Pinky & Red’s as part of La Cocina’s incubator program. Chef Sicily wants to create a food space that fosters a space for the black community to come together to enjoy one another’s company over dishes that are an ode to her ancestry, an edible piece of culture deeply tied to place and family.
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