I have been in the food and beverage industry for 15 years and before that I had my first lesson as a cashier for my father who was a Barbeque Master when I was barely old enough to count. 4 years ago I opened Nadine's in memory of my mother and fathers contribution to my life and my love for food. I have paired it with music because all good food should be accompanied by a show. I prepare a 3 course meal and then I sing a short set of music. It goes back to rent parties of the late 20's and 30's where cooks, performers, and folks in need of help would gather in one space, and help someone pay their rent by paying to get in, and eating a good meal , and see an amazing performance from legend musicians who were in town. My food is meant to provide an atmosphere for space and conversation on a full belly. Jefferson County is seeing a huge influx of food carts, and people and the food industry is growing and I want to be a part of that growth by sharing traditional soul food.
After moving to the Peninsula I have been able to test the waters with food and there is a need to add diversity to the food bounty in this community. I have been in the music industry for many years about 13 years professionally and I have beat all the odds, playing at the Fillmore in San Fran, to having Quincy Jones sitting front row and watch me perform. I have learned even more humility from Nadine's by putting myself out there in a truly different capacity with cooking. I am proud to say that after approaching several local businesses I will be hosting Nadine's at : Finnriver, Keg & I, and the Wednesday's Port Townsend Farmers Market. There is a want for what I do in town and throughout the county and I want to bridge the gap between food trucks and local resources farms, and create a room for more diversity in food, and community. I would be providing jobs for the community, providing education in farm sustainability and creating radical food hospitality. The service industry is truly a hard one, but I want to be apart of the necessary change that creates and builds a new standard in how we treat our workers. The main challenges I see is the capital risk, I do not have enough resources financially to stay afloat, and this will be harder in the winter, and when the tourist flee. Funding will allow me to invest in my staff, equipment, and other small food business nuances. This will provide so much room to be about more than food but about the community and it's reliance on food and helping one another.