Greenline Provisions

Origin story

Curtis Vaughn cooked in hotel banquet kitchens downtown for fifteen years, then catered his own uncle's repast in 2014 because the quote he was given was more than the funeral. Four churches asked him for a number that same month.

Why families choose us

Repasts are the whole business. We are in a church hall or a funeral home's basement four days most weeks, and we have learned what actually matters: the food is hot at one o'clock whether or not the service ran long, the line moves, and there is a plate put aside for the family before the doors open. Smoked turkey and brisket, baked chicken, greens cooked with smoked turkey rather than pork if you want it that way, mac and cheese, yams, cornbread, peach cobbler. We bring chafers, servers, tablecloths and a coffee urn, and we clear the hall and take the trash with us. If your church has its own kitchen rules, tell us and we will work inside them — most of them we already know.

Ownership