North Main Annex Gourmet Catering & Deli
North Main Annex Gourmet Catering & Deli, based out of a historic building on North Main Street in Evansville, offers an expansive menu of breakfasts, salads, entrees, and baked goods available for dine-in, carry-out, and catering. Narda Feather is the Owner, Operator, and Head Chef Extraordinaire.
While traveling the globe in a successful plastics career, Narda found herself constantly inspired by the foods she discovered in many diverse dining places with varied influences. One day, while dining in Barcelona, she was so taken by a bowl of soup that she asked the chef for the recipe. He not only shared it—he signed it— and that moment sparked a collection of recipes from around the world. But with a job that kept her on the road for weeks at a time, there was never a chance to explore cooking those dishes herself.
That all changed when Narda left the corporate world.
With time finally on her side, Narda began cooking in her own kitchen, sharing her dishes with friends and family. Her love of cooking, experimenting, and blending flavors continued to grow, and one day she decided that if she was going to do something in the culinary field, she should really do it.
So, she did.
Narda completed culinary school at Sullivan University in Louisville, Kentucky, and then apprenticed under Doug Rennie, Evansville’s only Master Chef at the time, until gaining full employment with him. Six years later, she decided it was time to carve out something of her own.
Narda purchased a historic building in the heart of Evansville’s Jacobsville neighborhood. A new mural, created by local artist Jill Hollman, tells the building’s story. The building began in 1914 as a U.S. Post Office Annex, then later a sewing machine store, laundry store, and eventually a restaurant and bakery. As with most renovation projects, there were surprise issues and it cost more than anticipated, but Narda stayed the course, self-financing the entire project. She preserved as much of the building’s history as she could, blending old charm with new purpose.
After 7 months of renovations, the restaurant opened in October 2019. Narda had started working with Julie Folz, her advisor at the Southwest Indiana Small Business Development Center, to plan her marketing strategy and understand the food market in Evansville.
And just as her dream was getting off the ground, COVID hit.
Narda never had to close during COVID, however, she laid off her staff and pivoted hard to survive. Abiding by the rules from the Health Department, inside seating was minimized and sanitation and virus protection rules were put in place. That’s when she reconnected with the SBDC. She worked closely with Julie, who helped her navigate the unprecedented challenges of COVID. Many grants and loan programs were available, though she didn’t qualify for many of them given her short tenure as a business. From a business stand point, she focused on pickup orders, catering, and outdoor seating. She was able to secure a City of Evansville microloan in May 2020—a critical help in a very difficult time. She also got COVID assistance for products needed to help with virus protection. Later, the City of Evansville was also able to help her secure a façade grant to move an unsightly gas meter and allow for more outdoor seating.
Today, Narda runs a beloved, community-focused restaurant. She loves knowing her customers personally. Her business is about 75% catering and 25% walk-in service. Her menu is a tapestry of her travels, her creativity, and her customers’ roots—many of her offerings are inspired by recipes that customers have brought to her. She loves reimagining historic recipes using herbs and spices in place of salt and diving into old cookbooks like they’re novels.
Though she works long hours—sometimes arriving by 4 a.m.—Narda has built a community, not just a customer base. Locals look out for her. Organizations like Habitat for Humanity and the Dream Center use her space for meetings. She has many repeat customers. She’s even catered three weddings for the same family as she’s served them over the years.
Her biggest milestone? Turning a profit in year three—exactly as she’d hoped.
“Starting a business means accepting that profit won’t come right away,” she says. “But if you stick with it and keep smiling, it’s worth it. I just love what I do now.”
Narda’s goal is to keep cooking for several more years until she’s ready to retire. Until then, you’ll find her in the kitchen—reading recipes, reinventing classics, and creating memories one dish at a time.
Visit North Main Annex Gourmet Catering & Deli at 701 N Main St, Evansville, or online at https://annexcatering.com/. Have a favorite recipe that you’d like her to recreate for your next event? Stop by and share it with her!