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About Calvin:
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"Calvin Green is chef and owner of Hot Foods by Calvin, located on Broad Street, and his conversation still runs in that direction... Barbeque chicken, ribs, macaroni and cheese, fish (broiled, fried and stuffed), smothered chicken, shrimp creole -- the words roll off his tongue like a rich aria from a well-trained opera singer..."
- Augusta Magazine |
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"As the meat and potatoes guy I am, I have to say I've never had better meatloaf anywhere. And the gumbo, chock full of okra, tomatoes, chunks of fish and shrimp, could have been a meal in itself. I ate till I was stuffed to the gills..."
- Tom Curran,
the Augusta Chronicle |
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Calvin, thanks for the delicious dishes you prepared for our wedding reception. Kelton and I received rave reviews from our guests!
- Rhonda B. |
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Calvin, everything was wonderful! The kids said it was worth waiting for because it was so good. We'll be back soon!
- Bunny W. |
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There will be about 30 people at your restaurant this Saturday, so be prepared. I can't wait to taste some good soul food! Take care,
- Melissa H. |
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Chef Calvin Green
"Hi, my name is Calvin. We want your business... Give us one opportunity and we will try our hardest, and do our best to keep you coming back.
"I learned about food growing up on Hilton Head Island in South Carolina. I watched and learned at home and from master chefs in the island's finest restaurants and hotels. Now, I use what I've learned to create a dining experience where people can feel comfortable.
"My work involves a lot of hard work and long hours. When I wake up, I wake up running -- but it's all worth it.
"My philosophy is this: Work hard. Be prepared for anything. Let your customers know you care. Stay clean. Be creative and keep coming up with new ideas. Serve it up fast, fresh, hot, and tasty -- and low-fat and low-salt. Do your best. Presentation is as important as preparation. And learn.
"It's more than just getting the job done... If you see something that's not right, you've got to get it right. Bottom line, you've got to have a touch for cooking" |
