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Krumms on the Plate opening as companion to Plate 108

By Jim Fair, Editor
Published on Thursday, January 9, 2014

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Anna Goad has been testing recipes that will become the menu for Krumms off the Plate.

Jim Fair

Anna Goad has been testing recipes that will become the menu for Krumms off the Plate.



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Krumms on the Plate will be located at 3318 Brushy Creek Road. It is tentatively set for a mid-February opening.

Jim Fair

Krumms on the Plate will be located at 3318 Brushy Creek Road. It is tentatively set for a mid-February opening.

Wendy Watkins said she never saw the second business coming. She nervously put her energy into Plate 108 last February, a cooking and entertainment venue, on Poinsett Street.

Fast forward to February a year later and Watkins is opening a second niche food business in Greer – Krumms on the Plate at 3318 Brushy Creek Road. It is a bakery and catering business that is a spinoff on the successful Plate 108.

“We had done so well with classes and parties we saw a need for a bakery and catering business when our guests frequently asked us if we would make items to sell,” Watkins said. “Krumms grew out of a need for growth.”

Krumms will begin with online orders and steadily move to a dine-in restaurant. It produced a quantity of online products during the holiday season that reinforced Watkins’ belief of its success.  

Krumms is tentatively scheduled to open in mid-February.

“At first it will be by appointment only and orders can be picked up at Krumms,” said pastry chef Anna Goad.

Customers will be able to request breads, desserts and meals. “An order can be placed for a lasagna dinner and the customer can come by and pick it up. Cakes, pastries, breads, pretzels and virtually any meal request can be fulfilled,” said Deanna Kendra, executive assistant.

Watkins emphasized ethnic foods will be offered to the international businesses and residents in greater Greer.

Plate 108 pairs culinary arts with the food and nutrition expertise of registered dietitians.  A gluten-free class is scheduled Jan. 23 with guest chef Jennifer Baron with Stellar Restaurant demonstrating pizza frittata, fried chicken lettuce wraps and chocolate cake.

Goad has been testing recipes for Krumms’ menu. “Almost every day we have tested a recipe and it’s been a lot of fun,” Goad said. A pretzel recipe will be tested next week and the chefs are finessing a sweet potato roll that will become part of their signature offerings.

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