What we cook
Southern and Delta comfort food alongside lighter, health-minded plates. Shopped local first, cooked in a commercial kitchen or right in yours.
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Catering
from $16per guestBuffets for 20 guests and up: smoked meats, cornmeal catfish, collards and skillet cornbread, or a fresh lunch spread for the office.
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Weekly meal prep
from $175per weekA week of meals cooked in your kitchen, labeled with reheat steps and allergens. Family-size, for two, or single portions built around your goals.
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Ridge Pantry
from $9Honey-pecan granola, spiced pecans, brown butter cookies and the house dry rub. Gift boxes for holidays and clients.
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Restaurant consulting
from $150discovery visitMenu costing, new dishes, and standard recipes and prep systems that keep every shift plating the same dish.
How booking works
Tell us what you need
Send the date, the number of guests or people to feed, and anything you can't eat.
Get a menu and a price
Joseph replies with a menu built around your event or your week, and a written quote.
Hold your date
A 50% deposit holds a catering date. Meal prep starts with a short questionnaire on tastes and goals.
Eat well
We cook, deliver or set up, and clean up after ourselves.
Chef Joseph Jones
I learned to love cooking from a kitchen chair, watching my mother, Jeanne, make fried chicken with mashed potatoes and gravy. Today I teach Culinary Arts at Arkansas State University–Newport and still cook on a local restaurant line most evenings. Before Jonesboro, I was Executive Chef at Pig Minds Brewing Company in Illinois, where we won Best Vegan Dish at the Rockford Vegan Festival and three straight years of Best Vegetarian Options in the Rock River Valley.
Jones Ridge Kitchen is where it all comes together: Delta comfort classics, lighter plates you can feel good about every day, and a cook who can make a meal out of whatever’s fresh.