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http://media.charlotteobserver.com/smedia/2013/01/26/15/45/hytzW.St.138.jpeg|442Casey Brawley dumps in a blend of cheeses into a mixing container while his wife, Peggy Brawley, uses a food processor to grate enough for a tub full. The Brawley's of Penny's Pimento Cheese fame are taking their cheese business into a new market they've discovered. They're finishing a new business, called Carolina Commercial Kitchen, which will serve as a commercial kitchen for food trucks, caterers, and independent food producers. Casey Brawley says they're adding 12,800 sq. ft. of space for their new venture. It will include a full bakery, dry and wet kitchens, packaging and storage areas. It will have teaching and classroom space too. On Wednesday January 23, 2013 the Brawley's began filling a order for 400 5lb tubs of Penny's Original Pimento Cheese. JOHN D. SIMMONS - jsimmons@charlotteobserver.com
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http://media.charlotteobserver.com/smedia/2013/01/26/15/45/1mRwQW.St.138.jpeg|398Casey Brawley wheels a cart of tomatoes into the space of a new venture he and his wife Peggy Brawley are about to embark on. JOHN D. SIMMONS - jsimmons@charlotteobserver.com
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http://media.charlotteobserver.com/smedia/2013/01/26/15/45/IS6yo.St.138.jpeg|525Casey and Peggy Brawley of Penny's Pimento Cheese fame are taking their cheese business into a new market they've discovered. They're finishing a new business, called Carolina Commercial Kitchen, which will serve as a commercial kitchen for food trucks, caterers, and independent food producers. Casey Brawley says they're adding 12,800 sq. ft. of space for their new venture. It will include a full bakery, dry and wet kitchens, packaging and storage areas. It will have teaching and classroom space too. On Wednesday January 23, 2013 the Brawley's began filling a order for 400 5lb tubs of Penny's Original Pimento Cheese. JOHN D. SIMMONS - jsimmons@charlotteobserver.com
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http://media.charlotteobserver.com/smedia/2013/01/26/15/45/1fEONx.St.138.jpeg|481Casey and Peggy Brawley of Penny's Pimento Cheese fame are taking their cheese business into a new market they've discovered. They're finishing a new business, called Carolina Commercial Kitchen, which will serve as a commercial kitchen for food trucks, caterers, and independent food producers. Casey Brawley says they're adding 12,800 sq. ft. of space for their new venture. It will include a full bakery, dry and wet kitchens, packaging and storage areas. It will have teaching and classroom space too. On Wednesday January 23, 2013 the Brawley's began filling a order for 400 5lb tubs of Penny's Original Pimento Cheese. JOHN D. SIMMONS - jsimmons@charlotteobserver.com
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http://media.charlotteobserver.com/smedia/2013/01/26/15/45/WvSK4.St.138.jpeg|373Peggy Brawley uses a food processor to grate whole blocks of cheese. JOHN D. SIMMONS - jsimmons@charlotteobserver.com
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http://media.charlotteobserver.com/smedia/2013/01/26/15/45/h6HZ.St.138.jpeg|376Peggy Brawley takes out a scoop of Penny's Original Pimento Cheese to get the weight just right on a container. JOHN D. SIMMONS - jsimmons@charlotteobserver.com
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http://media.charlotteobserver.com/smedia/2013/01/26/15/45/10lBjD.St.138.jpeg|417Casey Brawley carries a tray of cheese he just cut into sections fro grating before it is put into a mixer to make pimento cheese. JOHN D. SIMMONS - jsimmons@charlotteobserver.com
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http://media.charlotteobserver.com/smedia/2013/01/26/15/45/wkCtu.St.138.jpeg|451Casey Brawley adds mayonnaise while making pimento cheese. JOHN D. SIMMONS - jsimmons@charlotteobserver.com
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http://media.charlotteobserver.com/smedia/2013/01/26/15/45/1kZcVx.St.138.jpeg|407Casey Brawley carries a stack of Penny's Original Pimento Cheese into the walk in cooler. JOHN D. SIMMONS - jsimmons@charlotteobserver.com
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