Prissy Polly's Pig Pickin' Barbecue opened for business in July 1991 in Kernersville, the Heart of the Triad. The Polly in Prissy Polly's is the Mother of founder, Loran Whaley |
Originally Prissy Polly's served only Eastern-style barbecue. This caused a bit of consternation among some of the local folks, who were accustomed to Lexington-style barbecue. To please the taste of those who preferred Lexington-style, Prissy Polly's began to offer both styles of barbecue. |
In the years since its humble beginning, Prissy Polly's has become known for pleasing the palates of all barbecue fans in the Triad area. With the broad expertise of the Prissy Polly's staff, it is also becoming known as a premier catering resource for events of every kind and size, from plain to fancy, and small to large. |
The staff of Prissy Polly's includes Loran Whaley, his sons Greg and Gary, and Greg's wife Deborah. |
Loran has worked in food service all his life. He was the Manager of the Jefferson Pilot Country Club before he decided to open his own restaurant. |
Greg and Deborah received formal cooking and food service management training at Johnson and Wales University in Providence, Rhode Island. Both received associate degrees in culinary arts, and bachelors degrees in food service management. |
After graduation, Greg applied his newly acquired skills at Casa Lupita, a full-service Mexican restaurant in Warwick, Rhode Island. He later helped open a new Applebee's restaurant in Lynchburg, Virginia, as kitchen manager. |
From 1984 to 1991, Deborah gained valuable experience working at one of Johnson and Wales University's catering facilities in Providence. The facility specializes in wedding parties and other special events, so Deborah has a keen sense of what it takes to make the food service a key element of that special day. |
Gary is a graduate of Winston-Salem State University, with a degree in history. He has gained his knowledge of the restaurant business with good old-fashioned OJT (On The Job Training). |