Our History

Hi, I’m Catherine, but most people in the kitchen just call me Cat. I’m 42, living in the foothills of North Carolina where the smell of pine mixes with the scent of whatever’s bubbling on my stove. Cooking didn’t come to me in some grand, cinematic way—it kind of crept in, like steam from a slow simmer. My earliest memory in the kitchen is standing on a chair next to my grandmother while she made her buttermilk biscuits, flour dusting the air like fairy dust. She didn’t measure a thing, but everything turned out perfect. That magic stuck with me.

I didn’t go to culinary school. Instead, I spent years learning from the kitchens of friends, neighbors, church potlucks, and, let’s be honest, YouTube rabbit holes. I worked briefly in a diner in my twenties, flipping pancakes and learning how to time ten orders at once, but it’s at home where I really fell in love with cooking. The kind of love that shows up in the quiet moments—when you're stirring soup and realize you’ve hit the right balance of thyme and salt—or when you see someone’s eyes light up after the first bite of something you made just for them.

My cooking style is comfort-first with a twist. I love taking classic American dishes—like meatloaf or mac and cheese—and sneaking in a little surprise, whether it’s roasted garlic, a splash of bourbon, or a handful of something pickled. I believe cooking should be joyful, not stressful. I’m the kind of cook who will always tell you that using store-bought dough is just fine, and yes, you can absolutely eyeball that spice.

I’ve had my share of kitchen flops—once I tried making homemade marshmallows during a thunderstorm. Rookie mistake. But I’ve learned that even failures are just part of the flavor of the journey. These days, I share my recipes and stories with other home cooks who, like me, just want to make something tasty, without the pressure of perfection.

If you’re ever in my kitchen, you’ll find music playing, something hearty in the oven, and a spot cleared at the counter for chopping or chatting—whichever you’re up for. Cooking, to me, is about connection. With our past, with our ingredients, and most importantly, with each other.