Newly relocated at 141 Caroline Street in Orange, Coopers Cookin’ & Catering serves Southern staples rooted in a family history that reaches back to the post Civil War period. The restaurant’s story begins with the waiter carriers of nearby Gordonsville, a group of skilled African American cooks and servers who built respected catering businesses during Reconstruction.

After emancipation, many newly freed men and women created work for themselves wherever opportunity existed. In Gordonsville, waiter carriers prepared meals in their homes, transported the food to events by rail or wagon, and served gatherings across the region. They became known for their organization, presentation, and cooking. Historians often credit them as early pioneers of Southern catering.

The Cooper family traces its culinary lineage to that tradition. Generations before the Caroline Street storefront, family members cooked for church events, celebrations, and private functions. Recipes were shared at kitchen tables and preserved through practice rather than written instruction. That history forms the foundation of Coopers Cookin’ & Catering today.

Many menu items are drawn directly from family recipes handed down through the women of the Cooper family. All food is prepared in house, including sides and desserts such as pies, cakes, and cheesecakes. The restaurant is especially known for its fried chicken, a recipe the family says has been passed down for nearly 200 years.

Owners Denise Thompson and Phillip Cooper learned the recipe from Thompson’s mother, Mildred Cooper. Thompson has been clear that the details will remain private. She has said the decision to open the restaurant was tied directly to preserving the recipes and honoring the family members who kept them alive.

When the family first opened in Orange, the operation was small. Word of mouth helped it grow. Customers returned for consistent portions and familiar flavors. Thompson manages the front of the restaurant and oversees daily operations. Cooper serves as head chef and leads the kitchen, ensuring recipes are followed carefully and traditions remain intact.

Beyond fried chicken, the menu includes collard greens, macaroni and cheese, and other Southern dishes prepared with fresh ingredients. Catering continues to be a central part of the business, linking the present day restaurant to its waiter carrier roots.

The move to the renovated Caroline Street location marked a new chapter. The restaurant now hosts events such as karaoke nights, line dancing classes, teacher appreciation gatherings, car shows, and local fundraisers. These activities have made the space a regular meeting place for residents of Orange and surrounding communities.

One of the restaurant’s most notable traditions is its annual Community Give Back Day, typically held in the fall. On that day, the team provides free meals and desserts to neighbors. The event reflects a long held belief within the family that food should be shared, particularly with those who may need it.

Coopers Cookin’ & Catering continues to operate with a focus on family history, steady service, and involvement in the town where Thompson was born and raised. For many in Orange, a visit to Caroline Street offers more than a meal. It connects present day diners with a culinary tradition that began generations ago in Gordonsville and remains active in Orange County today.

Judi Cooper

Copublisher of the Orange County Voice