Brownsville Restaurant and Culinary Project Aims to Transform Lives


They were kneading dough and mostly silent as they focused on their work. The teacher darted in and out of the well-equipped back room. Out front, another group took orders and prepared meals in the open kitchen.

The nonprofit training center, eatery and bakery, which recently opened in a double-wide storefront space at 69 Belmont Avenue, offers job training to Brownsville residents, fresh food at reasonable prices, and community space for local nonprofits. (The training program debuted in June, followed by the eatery in August.)

The menu seems fairly simple — items include a carrot and peanut salad, Caribbean fish soup, ribs, and Bville Cheesesteak — but the food is extra delicious; clearly there is more at work here than meets the eye.

Everything is made from scratch, including biscuits and dense loaves of Danish rye bread. The kale in the kale biscuit comes from five nearby gardens and farms run by the Isabahlia Ladies of Elegance Foundation, whose founder is on BCCC’s advisory board. The flour is milled on the premises.

On a recent morning, a “family meal” set up in the rear of the cellar where staff and trainees could help themselves consisted of French toast with blueberry compote, sausage, mashed potatoes flecked with bits of potato skin, and gravy.

Read more…

Originally posted the

Spread the love

About VSheree

V. Sheree Williams is the publisher of Cuisine Noir Magazine, the country's first digital and print culinary magazine that connects the African diaspora through food, drink and travel. For more, in-depth stories, visit
This entry was posted in Restaurants and Food Trucks - Industry Trends and News. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *