1. What is your full name (or what do people call you at work?) — Corey Marino
2. What year did you start your restaurant? And when did you fall in love with cooking? — I started Catering by Corey in the summer of 2013, I fell in love with cooking when I was young.
3. What are you currently creating with Hickory Nut Gap meats? — we create A LOT of items with HNG meats! Our most popular is the Grilled Whole Beef Tenderloin, Braised Beef Brisket and Slow Roasted Pulled Pork. We also use the Brisket to make our Beef Wontons and the Pulled Pork in our Appalachian Egg rolls.
4. How does WNC or Appalachian culture influence your culinary creations? — It influences all of our creations. It’s really important to me to support local, not only because I really enjoy working with the local farmers and artisans, but because the product and customer service is always a step above what you would get elsewhere. I am so proud of what WNC produces and love highlighting it for our primarily destination clients.
We’re so thankful for our awesome partners like Catering by Corey! To learn more, check out her website here.
All photos are accredited to Christa Renee Photography.
