A&D J a m a i c a n
MAY 2022
THE
POWER FOOD OF
Chef Brave Heart creates community connections with cultural foods.
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RAPID CITY FOOD RIVALS ANYWHERE IN THE COUNTRY When you think of the top cities for foodies, you think of places like Chicago, New York, New Orleans, and Kansas City.
What if I told you to add Rapid City to that list? Crazy, right?
No so fast. Rapid City and the Black Hills have independent restaurants that rival anywhere in the country. Italian. Japanese. Mexican. American Steakhouse. Ramen Noodles. Lakota fusion. Even Jamaican.
For locals, that’s cool. For visitors, it’s even better. And I didn’t even have to mention the ice cream.
Welcome to this issue of Elevate, where we explore some of the coolest places to eat in the city. There’s the story of Deloris Nicholson, who’s granddaughter convinced her to move to the area from New York and bring some great jerk chicken. Then there’s the story of Kim Tilsen-Brave Heart, or Chef Brave Heart, who returned to her roots to connect food with indigenous culture. And then there’s the story of Luis Zamora, who came from Chicago to improve his asthma symptoms, and helped his parents fulfill their dreams by opening a Mexican restaurant. His dream? Attending South Dakota Mines, which he’s doing this fall. Finally, there’s the story of Jeff and Yukiko Johnson, who purchased local favorite SUMO and never looked back. Whatever your taste(buds), there’s a restaurant in the community for you. We only had room for four in this issue, but there are dozens more across the Black Hills. And their stories are just waiting for you to discover.
As we always say at Elevate: Shop Local. Eat Local. In either order.
ELEVATE • MAY 2022
Stay safe and God-speed,
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Elevate is a monthly publication produced by Elevate Rapid City. It is the premier business magazine for the Black Hills region telling the stories that make our area unique and vibrant. PO Box 747, Rapid City, SD 57709 605.343.1744 elevaterapidcity.com
PRESIDENT & CEO Tom Johnson FINANCE & OPERATIONS DIRECTOR Dana Borowski ECONOMIC DEVELOPMENT DIRECTOR Matt Brunner MARKETING & COMMUNICATIONS DIRECTOR Shiloh Francis PUBLIC POLICY DIRECTOR Anna Hays WORKFORCE DEVELOPMENT & TALENT ATTRACTION DIRECTOR Samantha McGrath INNOVATION AND ENTREPRENEURSHIP DIRECTOR Mitch Nachtigall EVENTS & TRAINING MANAGER Rachel Nelson BUSINESS RETENTION & EXPANSION MANAGER Larissa Hespen ECOSYSTEM SUPPORT & PROPERTY MANAGER Loni Reichert PUBLIC POLICY MANAGER Garth Wadsworth OFFICE MANAGER & HR COORDINATOR Liz Highland HOUSING COORDINATOR Laura Jones EXECUTIVE ASSISTANT Becky Knox
DESIGN AND LAYOUT Bailey Sadowsky, Shadow Sky Creative Co. PUBLISHED BY THE RAPID CITY JOURNAL Ben Rogers, President ben.rogers@lee.net
Tom Johnson, President & CEO
ADVERTISING Eddie Hebron, 605.394.8356 ehebron@amplifieddigitalagency.com PRINTED BY SIMPSONS PRINTING
MAY 2022 Volume 3 // Issue No. 5
A&D VITA SANA JAMAICAN Caribbean Oxtail, Goat, & Jerk Chicken flavor the Black Hills BY MICHELLE PAWELSKI
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Harvest Table connects the community.
BREAKING BARRIERS
Zamora opens restaurant overcoming obstacles.
A LITTLE TASTE OF HOME
BY MICHELLE PAWELSKI
BY MAIN STREET SQUARE
BY MICHELLE PAWELSKI
Husband and wife team bring Japanese flair.
elevaterapidcity.com
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FOOD BUILDS BRIDGES
Cover photo by Shiloh Francis
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5
“ Black Hills Harley Davidson
ELEVATE • MAY 2022
values the partnership we have with Vast Broadband. Working with a local company is important to us, and we appreciate the one-on-one, dedicated service we get from Vast Broadband. Vast does not have a “one size fits all” approach, they are flexible and nimble and are able to meet our particular needs”, stated Jim Burgess, President of Black Hills Harley. “In addition, their cutting-edge communication products and local customer service support is a vital part of our day-to-day operations.”
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COMMENTS
EVENTS
SCOTT BRINKER WANTS YOU TO KNOW THE STORY BEHIND YOUR FOOD
April 29, 30, May 1
NAJA SHRINE CIRCUS
"LOVE this place! LOVE Scotts vision! Definitly a must visit!"
Join the ringleader for animals, clowns, and fun. themomumentlive.com
- Emily Eden Eisenschenk
May 6
"I've had the pleasure of serving the owners at the restaurant I work at. FANTASTIC people, I will certainly support them."
NAJA SHRINE SHOW
- Andrew Randle
CONNECT
WITH US @ELEVATERAPIDCITY
NAVY BLUE ANGELS
FIRST FRIDAYS ART WALK
The first Friday of every month, downtown Rapid City comes alive. View art from artists in galleries, studios, co-ops, businesses, upstairs, downstairs, in alleys, on the street — everywhere!
May 7
SPRING MARKET IN THE BOX
Burn off the Spring Fever with crafts, food, carnival games, music, and vendors.
May 13
MORGAN WALLEN
with special guests HARDY & Larry Fleet. themonument.live
May 14-15
ELLSWORTH AIR & SPACE SHOW
A celebration of military aviation technology featuring aerial acts. ellsworthairshow.com
May 20-22
The Elevate team got out to enjoy the spring weather and participate in the Rapid City Cleanup week!#elevaterapidcity
CUSTER STATE PARK OPEN HOUSE WEEKEND
Tag your social media posts with #elevaterapidcity for your chance to be featured in the next magazine!
LEGION LAKE Photo by Travel South Dakota.
elevaterapidcity Sumo
Free entrance into SD State parks and recreation areas. gfp.sd.gov
May 21
FRUHLINGFEST
Downtown teams with microbres, live music, and more. mainstreetsquare.org
May 27
PAGE 32
FRUHLINGFEST
Hosted by the Museum Team and lead by artist and Oglala Lakota College Faculty Member, Darrell Red Cloud, Mahkoche Kin teaches visitors about why Crazy Horse Memorial® is in the Black Hills and their significance to the surrounding tribal nations. crazyhorsememorial.org
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MAHKOCHE KIN: THE LAND
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Better, together. Strong communities better us all. We give of our time and resources to help make this a place we can all be proud to call home.
ELEVATE • MAY 2022
See how we’re involved at blackhillsenergy.com/serving.
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C O N F I D E N T I A L
-
E L E V A T E
R A P I D
C I T Y
-
P R O - B U S I N E S S
2022 LEGISLATIVE SCORECARD Elevate took a strong policy position on 14 bills during the 2022 Legislative Session to advocate for the Rapid City business community. This pro-business scorecard reflects the voting record of local legislators on these key issues.
Pro-Business Champion
Pro-Business Advocate
PUBLIC POLICY
Prime Bill Sponsors for Elevate
APPROPRIATIONS
HOUSING
SB62 SB97 SB115 SB80 SB114 SB162 SB182 HB1197 HB1049 SB175 SB43 passed died passed died died passed passed passed died passed died
Rep. Tim Goodwin (D30)
◆
Rep. Becky Drury (D32) Rep. Chris Johnson (D32)
—
Sen. Helene Duhamel (D32)
*
◆ ◆
◆
◆
◆
◆
◆
◆
◆
◆
◆
✓
◆
◆
◆
✓
*
◆
◆
*
X
◆
◆
◆
◆
◆
Sen. David Johnson (D33) ◆
Rep. Tina Mulally (D35)
◆
X
92%
*
◆
◆
X*
X
◆
◆
◆
X
◆
◆
◆
X
◆
◆
X
X
◆
◆
◆
X
—
Oppose Elevate’s position ◆
Proudly serving the Black Hills for 67 years and counting!
X
X
—
—
X
80%
78%
X X
◆
X
◆
Support Elevate’s position
100%
◆
Rep. Trish Ladner (D30)
Rep. Taffy Howard (D33)
100%
◆
100%
Sen. Julie Frye-Mueller (D30)
—
100% 100%
Rep. Mike Derby (D34)
Rep. Tony Randolph (D35)
100%
◆ ◆
Sen. Mike Diedrich (D34)
Rep. Phil Jensen (D33)
VOTES 100%
◆
Rep. Jess Olson (D34)
PERCENT OF
SB65 HB1033 died passed PRO-BUSINESS
◆
◆
Sen. Jessica Castleberry (D35)
SB53 died
X
X
73% 64%
◆
X
X
X
◆
X
X
X
44%
X*
X
X
X
40%
◆ Bill died in committee prior to floor vote
— Did not vote
60%
* Committee vote
Thank you to Governor Noem, our state legislators, the Board of Regents and everyone who supported the purchase of the Ascent Innovation Building.
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BUILT TO LAST
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ELEVATE • MAY 2022
oxtail, goat, jerk chicken
Oh My
A&D JAMAICAN ADDS CARIBBEAN FLAVOR TO THE BLACK HILLS STORY BY MICHELLE PAWELSKI // PHOTOS BY SHILOH FRANCIS
Pauline was living in New York and working in healthcare along with cooking on the side for her church,
weddings, and anything else that came up. She traveled to Rapid City for the first time eight years ago to visit her son Dueval, who moved to the area for school, and Adassa.
Pauline, who had been cooking since she was a child, did not think much of her granddaughter’s pleading until several years later when visiting again. “My second trip I was out here for two or three weeks and then you just fall in love with the place. That was it. I went back to New York, quit my job and moved out here.”
elevaterapidcity.com
Jamaican native Deloris “Pauline” Nicholson never anticipated living in South Dakota, let alone opening a restaurant in the Midwestern state, but how can anyone say no to the sweet, persistence of a 4-year-old? “I came out to visit my granddaughter Adassa around her birthday, but she didn’t want me to go back to New York. She said ‘Grandma, you should open a restaurant here.’”
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"SOME PEOPLE WONDER WHY AS A RESTAURANT I CAN RUN OUT OF FOOD – IT IS BECAUSE EVERYTHING IS AUTHENTIC."" - DELORIS "PAULINE" NICHOLSON
It was a few months later, April 2018, that Pauline opened A&D Jamaican, introducing the Black Hills to her authentic, homestyle Caribbean food.
Adassa and Dueval inspired the name for the restaurant, A&D, And Adassa even decided on the location. “She insisted I buy this place,” Pauline said of the strip-mall space next to a Mexican store and the Morningstar Café. The corner spot along North Lacrosse Street had been vacant for a while. Pauline toured the spot with Adassa by her side whispering “Grandma take it.” Now celebrating her 4-year anniversary, Pauline, who locals also lovingly call “mommy” has enjoyed bringing a new taste to the area. And the locals along with visitors have loved the authenticity of A&D Jamaican. With many of her regulars Air Force personnel, she recently received clearance to deliver to Ellsworth Air Force base. “Everything that is cooked they love.” Popular fare include oxtail, jerk chicken, goat curry, and brown stew beef. Pauline says she plans to add jerk pork to her offerings this summer. The ambiance, like the food, gives the feel of Jamaica with red, yellow, green and black colors spread throughout the establishment along with a painting of Bob Marley.
elevaterapidcity.com
“This is what God wanted me to have,” Pauline said.
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Pauline has a few part-time employees, however, handles most of the operation on her own, arriving to work anytime between 6:30 – 8 a.m. and leaving around 9 or 10 at night. Even a boot strapped to her foot from a break she sustained eight years earlier does not slow her down. Everything, down to the seasoning, is authentic and made from scratch by Pauline which is why sometimes she runs out of an item until the next day when it can be prepped again. “Some people wonder why as a restaurant I can run out of food – it is because everything is authentic.” Pauline usually takes time during the winter to visit Jamaica with her family, however, says she spends most of her time cooking there as well. “Even in Jamaica everyone loves my cooking,” she chuckles. Her hope for the future of A&D Jamaican is to bring more people in to taste the traditional-style food. “We have a lot of things that Rapid City doesn’t know. They just need to come in and try it.”
Hours
Sunday - Thursday 11 – 8 p.m. Friday and Saturday 11 – 9 p.m.
ELEVATE • MAY 2022
The restaurant also has a drive-up window.
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Evening Direct Support Professionals
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ELEVATE • MAY 2022
Building Bridges
food KIM TILSEN-BRAVE HEART BELIEVES FOOD CAN BE THE FOUNDATION FOR A BETTER FUTURE
BY MICHELLE PAWELSKI // PHOTOS BY SHILOH FRANCIS
They say food is good for the soul.
Kim Tilsen-Brave Heart believes it is much more than that.
ELEVATE • MAY 2022 elevaterapidcity.com
with
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ELEVATE • MAY 2022
The nationally recognized indigenous chef says food can help heal a broken heart. It can be a conversation piece. It can bring people of all backgrounds and cultures together at one table. It can connect people during a pandemic that forced isolation. And most importantly, it can build a better community.
like you are coming into my dining room. You are seeing me and seeing my heart on the plate.”
It has been five years since Kim, and her now ex-husband, opened the catering company Etiquette, but the mother of three started cooking long before. Deciding at the age of 8 Since starting her own catering business, that she could no longer stomach her father’s Kim, who is part Lakota and part Jewish, has idea of meals, Kim called her grandmother used her gifts of cooking and grace along Rachel for help. “I was raised by a single dad with her love of her culture to create an with only brothers, and my dad was what I understanding of the power of food. “I love call a ‘throw-together survival cook’ which making the connection that food is medicine,” means he literally opened the cupboard and said Kim from her quaint 7th street storefront. refrigerator and tried to pretend that it made “I love watching people when they take a bite sense,” she said. “We were surviving off of and their faces show pizza and whatever that it tastes really, mush he was creating.” Kim Tilsen-Brave Heart really good. It feels Her grandmother, like healing. I think for however, saved the day, them and me.” teaching a young Kim the basics of cooking. Kim creates beautiful -food can be theThe first meal they and delicious cooked together was indigenous meals in a standard roasted her small commercial chicken. “She said for a kitchen in downtown let’s perfect it, and I Rapid City. From her started slowly learning butternut squash, about oils, spices, salt, they say that pumpkin and coconut pepper.” Kim continued bisque to her famed, to add to her recipe slow, roasted buffalo portfolio. cooked in rendered
believes
f o u n d at i o n
better future.
soul.
food is good for the
By the time she was 10, Kim was cooking three family meals a week Kim Tilsen-Brave Heart and by 11 had taken over grocery shopping and all meal planning. While Kim is still not a -it is much morefan of her dad’s cooking, it has gotten better. Front and center in She enjoys a few of her shop is a harvest his recipes including a table – a symbol of bringing people together. buffalo potato sweet pepper hash which she Kim designed the small space herself, focusing took and added her own culinary spin. “It’s his on giving guests a sense of sitting in her own recipe but I have perfected it on my own.” personal dining room. “The idea of the harvest Growing up, Kim and her brothers split their table was that I consider myself a bridge time between Pine Ridge and the Twin Cities builder in Rapid City. I wanted it to be where in Minnesota. Her dad is Jewish, and her all different kinds of people would come to mother is Lakota. Kim spent the school year this table because I think that food and telling in Minnesota and would come home to Pine a history through food is a great connector. Ridge for summers and traditional Lakota It gives us a way to be vulnerable and see ceremonies. “My dad made a commitment that each other as people rather than political we would always know where we came from, differences. I love when you come in it feels
believes
than that.
elevaterapidcity.com
duck fat and served over truffle macaroni and cheese, the local chef has created a national reputation for her amazing dishes and the message she serves up with them.
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our culture, languages, and identity. We would never have this disparaging feeling about where we came from. I was always celebrated for my culture.”
“WE WERE SHARING AND LEARNING ABOUT PEOPLE’S CULTURE THROUGH FOOD. IT’S ALL THESE THINGS THAT HAVE BLED INTO MY FOOD IDENTITY.”
Even in elementary school, Kim was sharing her culture and learning about other cultures through food. “I had friends from every single kind of race and background. Never did we have conflict over anything. It was celebrated.” Kim remembers everyone pulling out their lunchboxes and sharing in a family-style meal. “We were sharing and learning about people’s culture through food. It’s all these things that have bled into my food identity.” Kim now showcases both of her cultures in dishes taking traditional recipes and modernizing them.
“I just fell in love with cooking, and I wanted to be a chef from a young age, but my dad owned a couple of nightclubs that had restaurants and he didn’t want that for me. He felt like it was a very male-dominated, dirty, stressful, and uncelebratory industry.”
ELEVATE • MAY 2022
Kim decided to change that perception. As a teen, she started creating delicious, pieces
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Photos courtesy of Kim Tilsen-Brave Heart
of art for large events from neighborhood gatherings to family reunions. She even organized her own parties with elaborate food displays. Her friends dubbed her the Native Martha Stewart, encouraging her to open her own food business – a dream that would materialize many years later and after a lifealtering moment. Five years ago, her then-husband, Brandon, had a grand mal seizure. It happened shortly after their third child Pia was born. “Life as we knew it really stopped,” Kim said. The family of five needed a change. The couple had always cooked together, a favorite part of their day. “It was like a dance,” Kim said of the graceful way they prepared a meal. “We just knew each other so well. I suggested we start a catering company. It would be a way for us to have our small children and quality of life but still talk about our culture through food because that is what we were already doing.” The couple agreed and Etiquette Catering was founded.
The idea was an instant success. They were catering big events, selling out lunch specials and hosting cooking shows and private events. “I think people were hungry for something different,” Kim said of their unique style and presentation. Their lives took another unexpected turn in March 2020. “Before COVID hit, I could see us expanding, maybe opening a real restaurant because there was so much interest. And then afterwards, we just needed to do something to survive.” After going through a range of emotion, Kim decided to modify her business plan and began creating charcuterie boxes to-go.
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elevaterapidcity.com
“I was showcasing buffalo and elk with high-end artisan cheeses. It was giving people something to celebrate and gave me an opportunity to reconnect with my community.” She is still creating the personalized boxes and has thought of selling charcuterie cups during the upcoming Rapid City Summer Nights concert series. In February 2021, Kim hit another obstacle. Her husband and business partner decided he wanted a divorce. Her first thought was to close the catering business. “We built this business based on our love and our love story; our love for our children and ourselves. I couldn’t see what the future looked like from there."
to my mother
ELEVATE • MAY 2022
BY PAYTON SKYE BRAVE HEART
22
From My Mother I’ve learned That real power is accepting people as they are with compassion. From my mother I was given a smile that lights up every room From my mother I have a magnetism that attracts people to me like glue From my mother I carry my values of love and respect in everything I do. From my mother I learned that love is in the details that are sometimes unseen by the naked eye From my mother I’ve learned that food is medicine and can heal a broken heart From my mother I have learned the power of my voice From my mother I learned that tenderness is more Brave then coldness From my mother I’ve learned that feeling is the real form of coverage From my mother I’ve learned that forgiveness is more about me then the one that needs forgiving From my mother I’ve learned that people may not remember what you said but they will remember how you made them feel, so be kind From my mother I’ve learned that family is created not birthed. From my mother she is who I come from and she is my home Photo courtesy of Kim Tilsen-Brave Heart
But Kim did know she was blessed with certain gifts so instead of closing, she decided to rebrand. She is now Chef Brave Heart and does everything solo along with some help from her 15-year-old son Payton. “He’s great with customers.” While she passes on large events, sticking with 150 or less, she remains busy with cooking presentations and catering for universities and private foundations all over the country. She has cooked for the Waltons, founding family of Walmart, and was supposed to cater Melinda Gates’ holiday party in December but it was canceled because of COVID. Kim has had many offers to start restaurants and other ventures in larger cities like Los Angeles, however, the South Dakota native says she is not going anywhere.
“This is still where I come from. I know we have our challenges here, but I also think we are so further along than we think we are. We can have the community we want, and I think indigenous people can be seen for who they are and not meant to be assumptions of people’s preconceived notions. I just want us to have the ability to see each other and celebrate each other’s cultures in a way that makes us build a better community.” And she believes food will help do that.
“So many people have their heads down in their phones these days – we’ve lost that connection,” Kim said. “That’s what I love about homemade food. It brings us back together. It is an experience. I think we need that right now. With everything happening in the world the more we can share our cultures and identities through food the more it builds connections and builds bridges.”
She invites everyone to take a seat at the table and enjoy the power of a delicious meal shared together.
"I JUST WANT US TO HAVE THE ABILITY TO SEE EACH OTHER AND CELEBRATE EACH OTHER’S CULTURES IN A WAY THAT MAKES US BUILD A BETTER COMMUNITY."KIM TILSEN-BRAVE HEART
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breaking barriers BY MAIN STREET SQUARE // PHOTOS BY SHILOH FRANCIS
ELEVATE • MAY 2022
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"WE STAY TOGETHER AS A FAMILY BECAUSE WE KNOW WE CAN DO ANYTHING, THAT IS PART OF OUR CULTURE." - PATRICIA RECILLAS
two months later,” she added. A move from Chicago to Rapid City would be a culture shock for any family but it was especially difficult for Luis’ family as his parents didn’t speak English. Luis was born in Chicago and only knew the resources offered in such a diverse city. At the time Rapid City was growing, however it was not well-equipped for a non-English speaking family. “It was hard trying to find doctors to treat Luis here, explained Patricia. “Thankfully we had doctors who were willing to help find ways to break down the language barrier. We ran into the same issues in the school system…it was hard to communicate with teachers and others in the school, she added. “Finding help for Luis was more
elevaterapidcity.com
Luis Zamora was only seven years old when his family moved from Chicago to Rapid City. The move was not something the family saw as part of their journey but found it necessary for Luis. “Luis had a number of health issues; he was having several asthma attacks a week and we were going to the doctors trying to figure out how to treat him. One doctor suggested moving out of the city,” explained Luis’ mother Patricia Recillas. “The air quality and the humidity of the city were making it difficult for Luis, it was getting worse. We had friends that lived here, they told us to look it up and we came to visit. Luis didn’t have any issues when we visited, he didn’t have to use an inhaler. We moved to Rapid City
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ELEVATE • MAY 2022
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difficult here. In Chicago, everywhere we went someone spoke another language. We knew we had to be here for Luis’ health but getting to the resources we needed was more difficult than we expected.” Because of Luis’ medical issues he was often bullied in school, but he used that to negativity to fuel him. He would often go home and cry to his parents of what was going on and Patricia would tell him, “You don’t have to prove anything to anyone else, prove it to yourself.” Luis ran into another hurdle when hewas preparing to graduate high school. He had always wanted to give his parents their dream of owning a restaurant but also wanted to fulfill his own dream of becoming an
engineer. “Luis tried to get into School of Mines but was unable to get in as he was missing some classes and prerequisites.” One of the admissions people suggested he enroll at Western Dakota Tech to help him prepare for Mines. “The best advice the admissions counselor gave him was to take classes he can use to help him grow while taking classes to get into Mines,” added Patricia. While attending WDT Luis decided to help his parents achieve their dreams by opening a restaurant in Downtown Rapid City. Not only was it to help his family but it was also a reminder that all the doubt, bullying, and hard work paid off, at the very young age of 21. “I may have disabilities and health issues but
"YOU DON'T HAVE TO PROVE ANYTHING TO ANYONE ELSE, PROVE IT TO YOURSELF." - PATRICIA RECILLAS
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UP TO
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ELEVATE • MAY 2022
did you know? Patricia Recillas and her husband Emmanuel learned English by watching the news and reading the newspaper because there were no translators that could help them. This was before Google translate.
Luis first language is English and he has a sister, Guadalupe, that attends Central High School. She doesn’t speak Spanish but is currently enrolled in high school Spanish classes.
Luis’ next dream is to help his father start a roofing/ construction business in Rapid City.
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I’m the same as you, anything is possible and now my parents don’t have to work for anyone else,” stated Zamora. While running a restaurant Luis will graduate from WDT with an associate degree in business and technology in spring and enroll at SD Mines in the fall to pursue his dream of becoming a Civil Engineer. Opening a restaurant has not been easy for the family. Within a few months of being open, an employee at El Nevado was diagnosed with COVID and the family had to shut down. “We had to do what was right, we care about our customers’ health and had to close for two weeks,” Luis recalled. “It was hard to bring people back.” The restaurant shared not only the concerns of others in the industry, but an even greater threat with this disease. Due to his extreme asthma, Luis was incredibly high-risk. If he would have caught the disease it would have been life-threatening. Luckily the business was able to reopen and El Nevado welcomed back customers. “Our family has overcome a lot to get to this point, we stay together as a family and because of that we know we can do anything, that is part of our culture. We know we have to sacrifice things at times, but it is to better our family,” added Patricia.
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little taste of
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Husband and wife team bring Japanese flair to St. Joseph corridor Opening an authentic Japanese restaurant had always been the plan for the Johnsons. Yukiko is from Okinawa and Jeff served there with the Air Force. It is where they met nearly 30 years ago. So, when SUMO Japanese Kitchen came up for sale in 2016, they knew it was time. “This had been a dream for us to do something like this. We always knew this was the route we wanted to go,” said Jeff. “We wanted to be business partners together; we knew we could get along because we complement each other so well.”
Photo courtesy of Jeff Johnson
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BY MICHELLE PAWELSKI // PHOTOS BY SHILOH FRANCIS
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The family moved to Rapid City from Japan in 2014 when Jeff was stationed at Ellsworth Air Force Base. Jeff and Yukiko, who is in Japan visiting family for the first time since 2019, planned to build a restaurant but saw a perfect opportunity when the 214 St. Joseph Street location came up for sale. The couple closed on the restaurant in January 2017, just a few days after
Jeff retired from his 24-year service with the Air Force. “I retired on a Friday, and we closed on that next Monday.”
The couple decided to stay in the area after Jeff’s retirement, allowing their son Eric to finish high school. He is now a junior at South Dakota School of Mines & Technology studying computer science. “Eric is a little bit of an anchor,” Jeff
said. “We moved around so much throughout his life; we wanted to give him an opportunity to finish high school and then he kind of rolled into college.”
Eric makes the short commute from school to his family’s restaurant five days a week to work as server and sushi chef. He started working under the previous owner.
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on sushi, something they were both passionate about.
Located on the western edge of the SD Mines and Technology campus, SUMO Japanese Kitchen is in the former Hall Inn, a longtime, local dive bar. Opened in 1967, the Hall Inn served as a favorite hangout for college students well into the 21st Century. While things have changed quite a bit since the
Hall Inn days, Jeff said they still have a large collegestudent customer base. “We do our best to keep them coming in. Sometimes a whole fraternity comes in,” Jeff said referring to 37 students who filled up the restaurant a few days earlier.
SUMO’s menu has a mixture of rice and noodle bowls along with sushi. After taking over ownership, Jeff
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It was a Japanese restaurant when the couple purchased the building. “We took over the (previous) menu and took what we liked. They had a concept to serve the local college students and that was great. We were happy to continue that. They were neighbors and there was a history.” The couple, however, wanted to add their personal style to the menu and focused more
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and Yukiko added new vendors for fresh fish and started making their own sauces. They feature a new, unique sushi roll each week created by their longtime sushi chef, Rino Micua. “I lived in Japan for 10 years and ate sushi constantly, and I would easily put him up against anyone in the country. He is a fantastic chef and one of our greatest assets.”
The couple is hands-on with Jeff charged in maintenance to the more than 50-year-old building, and Yukikko working closely with Rino on the menu. “It was a lot of work that first year, but then we got into a routine and were able to enjoy it more and more,” Jeff said. “At this point, five years later, it is a wellrun machine.”
The couple has never advertised, with business coming in from word of mouth and online reviews. Jeff credits much of SUMO’s success to their amazing team. Most of the staff has been with Jeff and Yukiko for more than a year and a few, including their son Eric and Rino, with them since opening day. “We have a fantastic group of people,” Jeff said.
The couple’s original hope was to do an Izakaya, a Japanese tapas bar, however soon discovered their Rapid City-location posed some obstacles. “When we got into restaurant ownership and dealing with local vendors, we realized pretty quickly there were so many things we were limited on and couldn’t get here. We pulled back on what we initially wanted to do and focused on the quality of what we have. It is not as varied as we had hoped, but I think we have done pretty well with what we can do.”
They do hope that additional eateries, like Bokujo Ramen, opening will create more of a demand and increase the supplies offered by vendors.
Jeff and Yukiko plan to continue serving up high-quality, authentic Japanese food with a goal to expand their kitchen and add additional menu offerings like ramen. “We really love what we do now. We plan to keep refining what we are doing here and keep our devoted customer base coming in,” Jeff said.
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It is a non-surgical, non-invasive therapy that transmits focused acoustic waves to the affected tissue. These waves stimulate the body’s natural healing mechanisms to aid in the reduction of pain, restoration of normal tissue function, and reducing the need for medications and/or significant activity modification.
Benefits of Focused Shockwave Therapy Short treatment time Deep tissues can be reached Non-invasive and no known significant adverse effects Precise & targeted application Results in few treatments Alternative to medication
Interested in treatment? Talk to your Monument Health therapist at either of these locations: Monument Health Orthopedic & Specialty Hospital 1635 Caregiver Circle, Rapid City 605-755-6100 Monument Health Rehabilitation 2449 East Colorado Blvd., Spearfish 605-644-4370
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FOCUSED SHOCK WAVE THERAPY
Shockwave therapy is a technique used in orthopedics, physical and occupational therapy, and sports medicine.
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The 'Gram' eats in rapid city
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socialjargon Vertex Sky Bar
socialjargon Delmonico's
socialjargon Harriet And Oak
Amara's Supper Club & Baked Goods Zymurcracy
visitrapidcity Bokujo Ramen
visitrapidcity Tally's Silver Spoon
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