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Getting Carry’d Away
Written By: Wiley Sloan | Issue: 2016/07 - July | Photograph By: Marjorie Christiansen Photography
Holly Roberts began her cooking career right out of college. After living in Boston, Washington DC, and Atlanta, she moved to Highlands in 1996 with her two young sons, helping to open the Rosewood Market with Donna Woods and Marty Rosenfield,the former owners of Lakeside Restaurant.
In 2000, Holly went out on her own as a private chef, calling her business “Let Holly Do The Cooking.” The business and its name have evolved over the years, and are now called The Kitchen CarryAway and Catering.
What has remained constant is Holly’s desire to feed people. Holly has never viewed food preparation as an art but more as a ministry.
As many of you know, the Peggy Crosby Center was once the Highlands Hospital. In 2002, Holly took over the old hospital kitchen, bringing it up to current health department standards and began her catering business. In 2005, part of the cafeteria was converted into retail space for the CarryAway aspect of her business.
Being a for-profit tenant in a building of mostly non-profit organizations always challenged Holly to look for opportunities to give back. In 2012, The Kitchen began sharing a portion of the profits of the five main dish casseroles with organizations that feed the hungry, including the Highlands Food Pantry and MANNA Foodbank. To date $10,413 has been shared. In this way, Holly has combined her love of food, feeding people and giving back.
The Peggy Crosby Center has been a great place to operate her business for the last 14 years! The Kitchen CarryAway is open Wednesday through Saturday from noon to 5:00 P.M. Catering and shipping of frozen food is done throughout the week by prior arrangement.
