The Kitchen at Grace Meadows Farm marks five years

The Kitchen at Grace Meadows Farm in Jonesborough celebrates five years after overcoming COVID-era challenges and Hurricane Helene, with plans to expand. Meredith Eldridge, daughter of Dan and Tammy Eldridge, recently took over The Kitchen and shared her vision for the future of the restaurant. She said what began as a family dream is now a five-year-old community gathering place. "Five years ago, we felt like something was missing in the region," Eldridge said. "There are plenty of chain restaurants and some really great local ones, but there wasn't a place where you could truly slow down and make an afternoon or evening of it. We wanted to create a destination — somewhere that felt like going back to your grandmother's table" The Kitchen centers traditional Appalachian recipes and family-style dining. "Our family has always enjoyed food," Eldridge said. "When traveling, the first thing we plan is where we will eat. Our parents still joke that when my siblings and I were growing up, we were always planning our next meal while sitting around the table at the current meal "That being said, quality and experience is important to us. The vision that birthed The Kitchen was one of sharing our favorite family recipes, passed down from grandmothers and family members, recipes we cherish and that bring us comfort." She said the restaurant sits in a renovated equipment shed on the 250-acre farm, adding the experience is just as important as the food. "You can walk the paths around the lake, watch your kids climb on antique tractors, sit in a rocking chair on the porch or just take in the views," she said. "There's no rush." Eldridge said the family wanted to give the community a place to slow down and spend time together. "When we first opened, our main focus was learning the restaurant business and getting our footing," she said. "My parents have built and run several successful businesses, but the restaurant world is its own animal. Those first five years were really about building our reputation, getting our name out there and creating a place people loved enough to come back to." She said the vision for The Kitchen has expanded, with catering now offered both in-house and for events. She noted the addition of an executive chef who can create custom menus. "Grace Meadows has been known as a premier wedding venue in the region since the early 2000s, but many people don't realize we also host corporate events, board meetings, trainings, showers and memorial services," she said. "Expanding those offerings — along with off-site catering — is a big part of where we're headed next." Eldridge said that The Kitchen uses ingredients from the farm as well as from other local vendors. She said they serve roughly 2,000 guests in a typical week. "When vegetables are in season, we do use our own farm-raised tomatoes, peppers, corn and onions," she said. "Each year, we've intentionally expanded the crops that align with our most popular menu items. One guest favorite, our cornbread salad, is a great example of a dish that allows us to showcase many of those vegetables." She said supporting other local farmers is also important to the kitchen. "We source eggs from Brookhaven Farms and milk from Sayland Dairy, and we continue to look for additional opportunities to incorporate locally sourced ingredients whenever possible," she said. Eldridge said their location has both been an opportunity and a challenge, noting they lack drive-by visibility. She said starting the business during COVID-19 also had issues, noting The Kitchen opened in late November 2020. "Opening during the pandemic ultimately strengthened our connection to the community," she said. "We formed tight relationships with our guests as we listened to their heartaches and fears. We established community sharing about sick loved ones." She said that same community-first mindset carried through during Hurricane Helene. "While we were closed for two days due to a temporary loss of water, we were grateful for the opportunity to support our neighbors and first responders by providing warm comfort meals during a challenging time," she said. Eldridge said community support has played a crucial role in sustaining the restaurant through its first five years. "Our guests are truly the heart of The Kitchen," she said. "Whether it's someone's first visit or their hundredth, our hope is that everyone leaves feeling like we care." "One of our beloved breakfast regulars, Ms. June, sewed handmade quilts for each of my three daughters," she said. "On another evening, what began as a simple greeting turned into sitting at a table with a couple, listening through tears as they shared how Hurricane Helene nearly took their family. Moments like those remind us that the strongest connections are often formed around a table filled with comfort food." She said many families choose to celebrate life's most meaningful moments at the venue. "Couples who were married here return for anniversary dinners, now bringing their children along," she said. "We show them where Daddy and Mommy stood to get married." Eldridge said The Kitchen started with about 60 employees and now has around 100. Looking ahead, The Kitchen plans to expand some operations around the region. "We hired an incredible general manager and kitchen manager who both had experience, but personally we had a lot to learn as owners," she said. "Now that we feel we have a grasp and understanding of how it works, we want to continue to expand our offerings. We have expanded into ice cream with three stores (one in the restaurant, one at 115 East Main Street, Jonesborough and in Kingsport at 300 Clinchfield Street, Suite 200." She said they're also looking to expand opportunities for the community to experience the farm. "We're excited to continue growing our self-hosted events, from Meet the Farmer and Kitchen Kids' Nights to cooking classes and our annual Valentine's Dinner," she said. "A guest favorite are the antique tractors displayed throughout the property. We have plans to expand our collection, providing additional steering wheels for children to hold and family photo opportunities."