ISSUE NO. 13 | MARCH 2023 ISSUE NO. 13 | MARCH 2023
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THE CREW Deirdra Massey, Senior Editor Regina Barnes, Editor Joycelyn Wallace, Promotional Director Christa Vinson, Restaurant Content Director Sharon Dudley, Account Director Dorothy Simmons, Account Director Maya Massey, Social Media Director Official Email: loveoffoodguide@gmail com Official Phone: (404) 585-1179 Facebook @afoodieloveoffood | Instagram @afoodieloveoffood | Twitter @AFoodieLoveOfF1 M A R C H 2 0 2 3 | I S S U E 1 3 03
Hey foodies!! Here we are again with another awesome edition. In this edition, we are headed to the islands courtesy of Tastee Spoons, our featured Caribbean restaurant. Because food is essential to all living things, why not enjoy the different cultures delivering different flavors and experiences.
So in these pages you will get to know the owner of our featured restaurant, Raymone Williams, and help celebrate her 13-years in Atlanta In addition to her story I hope that you will enjoy the diverse Caribbean recipes with the desire to try a few with your family and friends
In the meantime, take the time to support our advertisers, stay blessed, be blessed, and have a glass of mimosa on us!
Deirdra & The Crew
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Photo credit: J Nalls Studios : Makeup credit: Sweet Hues Beauty
M A R C H 2 0 2 3 | I S S U E 1 3 05 Sharon Christa Deirdra Dorothy Joycelyn CONTENTS RUNNING + FITNESS + FOOD 03 THE BLACK FOODIE CREW Tastee Spoon serves up the bold and distinct flavors of the Caribbean with a twist 08 TASTEE SPOON RESTAURANT Black Foodie Recipes 16 DELICIOUS - WHAT'S COOKIN' John, Photography 04 FROM THE FOODIE Message from The Editor 34 LISTING PRICES - RATE CARD 35 PUBLISHING SCHEDULE 38 THE FOODIE GUIDE
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RESTAURANT
Tastee Spoon serves up the bold and distinct flavors of the Caribbean with a twist. With an emphasis on rich flavors, Tastee Spoon delivers à la carte options that fuses the culinary traditions and spices of the islands with favorites from Europe, Asia and Latin America into a culinary adventure for every palate.
www.tasteespoon.com
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Raymone, tell us your backstory
I am not a chef and I have never had the desire to be one even though I love cooking, but I truly love eating good food The journey of being in business and being about business is not one for the meek This started off as a family venture but as the train went through the valleys it got lighter It all started on Mitchell Street in Downtown Atlanta as a soul food restaurant with a twist
What was the idea or inspiration that started it all?
The desire was to create a business that could support my family financially This was not the first, but it is the one that has survived the longest Failure has birthed this concept and has allowed it to survive thus far
What was it like working as an entrepreneur in the beginning? Were there any unusual challenges or advantages?
I prided myself as a hard worker prior to starting this entrepreneurial journey but I truly did not know hard work until I became an entrepreneur depending solely on the survival of this business Showing up daily regardless of how you felt physically, mentally, or emotionally was a challenge Realizing that there is a difference between planning a business on paper and actually manifesting it are two different things Nothing can fully prepare you for day one like working DAY ONE.
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Starting out as a restaurant owner, what were some of the biggest time management challenges you faced? What were your strategies for keeping up with the work of both running and growing the business?
Being an employee while being the employer. It seemed like there were never enough hours in the day for me to do both so I was forced to manage myself by tasks and then organize them by order of importance. Then on the days that seemed like I got nothing done because I was physically exhausted from working open to close I would just choose the easiest thing so as to not feel unproductive I like to say my title is the “Head Cook and Bottle Washer”, and old Jamaican saying to describe the person that does everything I knew my strengths, weaknesses, and the areas I had no energy to improve, I just needed the funds to get people in positions to do the things that would get the business from survival to growth mode
What has been your best day as a restaurant owner? Worst day?
My best day was opening day of each location (Mitchell Street, Food Truck, Perimeter Mall, Columbus Mall, Perimeter Village) They all represent the phases and Chapters of the Tastee Spoon Restaurant Life Cycle
Just like the best days, I have a few worst days The one that stands out the most was closing due to Covid Restrictions This level of uncertainty no one could ever imagine I still struggle to assign words to match the feelings and emotions But even in this dark moment, I hang on to my belief in God to bring me thru. It is at this point in life and business I understood that my destiny was purely Divine.
When the days get tough I say a few words to myself that an employee shared with me. The day must be DONE (finish).
What on your menu is your most favorite dish to prepare?
I love some many things, but curry chicken or goat is my favorite; it tastes like home. It's a comfort food that cures anything. What recipe are you willing to share with our readers The secret to our curry chicken or goat is the burning of the curry; it's how the spices and flavors are released; when done right, there is nothing else that can compare After adding the perfect combination of seasonings like thyme, scotch bonnets, garlic, onion, ginger, etc You have a dish that warms your soul and fills your belly
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PRE-ORDER NOW PRE-ORDER NOW What Flavor What Flavor What Flavor Do You Savor? Do You Savor? Do You Savor? M A R C H 2 0 2 3 | I S S U E 1 3 12
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"I want to give people a taste of the Caribbean, and show them the fun side of me."
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D E L I C I O U S
Japan food What'sWhat's Cookin ' Cookin ' M A R C H 2 0 2 3 | I S S U E 1 3 16
SERVINGS: 6 PREPPING TIME: 1 MIN COOKING TIME: 1 MIN
INGREDIENTS
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme (or use 1 teaspoon ground thyme)
2 teaspoons sugar
1 teaspoon ground allspice
1 teaspoon dried parsley
1 teaspoon paprika
1/2 teaspoon hot pepper flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
½ teaspoon ground clove
1/4 teaspoon ground cumin
DIRECTIONS
Add all of the ingredients to a small mixing bowl. Mix it all together evenly. Store in an airtight container. Use as needed.
Generously season fish, chicken or vegetables, allow it to marinate for a couple hours then grill or bake.
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SERVINGS: 8
INGREDIENTS
3 Green bananas
PREPPING TIME: 10 MIN COOKING TIME: 60 MIN
DIRECTIONS
2 Cups Fresh coconut milk
1 Cinnamon stick Can use cinnamon leaves or ground
cinnamon
½ tsp Nutmeg
1 tsp Vanilla extract
¼ tsp Salt
1 ½ Cup Water
Sugar To sweeten
Condensed milk To sweeten
Thoroughly wash the sorrel and pour the water away.
Place the washed sorrel in a stainless steel pot along with the ginger, pimento berries and 6 cups of water
Bring to a boil Boil for 5-10 minutes, then turn the heat off.
Leave to steep overnight or for at least 12 hours Strain well
Sweeten to taste with sugar.
Add your rum; White rum is best for this recipe, preferable Wray & Nephew, the put to chill
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SERVINGS: 8 PREPPING TIME: 10 MIN
INGREDIENTS
2 Cups finely chopped conch meat
1 tablespoon of Jamaican Pickapeppa Sauce
1 small scotch bonnet pepper
finely chopped (optional)
2 medium sized onions, chopped
2 stalks celery, finely chopped
2 tablespoons tomato paste
2 tablespoons thyme
2 tablespoons dry jerk
seasoning
3 ½ cups flour
½ cup cornmeal
4 tablespoons baking powder
3 Eggs, beaten
2 Cups Milk
Oil for deep frying
COOKING TIME: 35 MIN
DIRECTIONS
Combine all the ingredients in a mixing bowl. Mix vigorously
Cover and let sit in the refrigerator for 15-20 minutes
Heat skillet/frying pan and add oil to a depth of ½ inch.
Dip a tablespoon spoon in oil (this will allow the batter to slide off easily).
Use the spoon to scoop the batter into the hot oil and fry
Deep fry in the skillet/frying pan till brown and crisp on all sides.
Drain on paper towel and serve.
Best served with tarter sauce or a hot pepper sauce of your liking.
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SERVINGS: 4
INGREDIENTS
PREPPING TIME: 10 MIN
1/2 cup red kidney beans (dry)
1/4 teaspoon black pepper
1 1/2 cups coconut milk
1 scotch bonnet pepper
1 onion
2 cloves garlic
1/2 teaspoon salt
3 sprigs thyme
2 cups long grain rice
1/4 teaspoon ground allspice
2 scallions
2 vegetable stock
2 cups of water
COOKING TIME: 60 MIN
DIRECTIONS
Rinse the dried peas then add them to a large pot. Cover with water and soak overnight. Drain the peas and rinse.
Add the soaked peas, vegetable stock, water and coconut milk to a large pan (taste to adjust flavor)
Bring to a boil, then reduce heat. Cover and simmer for 45 minutes, or until the peas become tender. Add the rice, onion, scallion, garlic, Scotch bonnet, thyme, and salt to taste. Stir.
Bring to a boil, then reduce heat and cover Simmer 20-30 minutes, or until the rice is tender and done to your liking.
Fluff with a fork and serve!
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SERVINGS: 4 PREPPING TIME: 5 MIN COOKING TIME: 15 MIN
INGREDIENTS
1 lb. Fresh sorrel
5 oz. Fresh ginger Thinly sliced
10 Pimento berries (allspice)
1 Cinnamon stick Or three cinnamon leaves
1 cup White rum Or the amount of rum that you wish
1 1/2 cup Sugar Sweeten to your taste
6 cups Water
DIRECTIONS
Wash and peel the bananas. Cut then into three pieces and bland with the coconut milk (or any fresh milk) and grated nutmeg. Pour the water in a pot along with the cinnamon stick and salt and put to boil on medium heat
When the water boiled pour in the banana blend. Stir continuously until the porridge starts thicken. As the porridge thicken, turn the heat down to medium low and let it cook for about 5 to 10 minutes.
Stir occasionally
Add the vanilla Sweeten to your taste.
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Serve! 1.
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SERVINGS: 8 PREPPING TIME: 10 MIN
INGREDIENTS
2 lb. Chicken
1.41 oz. Chopped onion
2 Garlic cloves crushed
4.41 oz. Chopped bell pepper
2.68 oz. Chopped tomatoes
1.06 oz. Chopped scallion
¼ Scotch Bonnet Pepper seeds removed and finely chopped
3 Sprigs thyme
5 Pimento berries (allspice)
0.14 oz. Grated ginger
3 tsp All purpose/chicken seasoning
1 ½ tsp Browning sauce
4 tbsp. ketchup
½ cube Chicken stock I used Knorr stock pot chicken
2 ½ tsp Salt
1 cup Cooking oil
1 cup Water
COOKING TIME: 60 MIN
DIRECTIONS
Clean the chicken (remove skin and fat) and wash it in water with lime/lemon juice.
Drain away as much of the excess water from the chicken, dry and chop into small pieces.
Add onion, garlic, scallion, scotch bonnet pepper, thyme, pimento berries, ginger, chicken seasoning, ½ tsp of salt and the browning sauce to the chicken, rubbing all the ingredients into the chicken, making sure all pieces are well coated (For maximum flavor, leave to marinate for at least an hour)
For maximum flavor, leave to marinate for at least an hour Separate the green seasoning (onion, thyme, scallion, garlic and pimento) from the chicken Don't try to be perfect, as some of the seasonings will be too small Heat oil in a large cast-iron pot over medium-high heat and add chicken brown for about 3 minutes on all sides. Add 2 ½ cups of water, the green ingredients you separated earlier, bell pepper, tomato, chicken stock, ketchup, cover the pot and bring to a boil. (At this point, taste the sauce if flavored to your liking, add salt as needed).
Add the chicken, cover and simmer for 30 minutes.. Once the liquid reduces and the gravy thickens, your Jamaican stew chicken is ready!
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"I love Caribbean food. It's a great melting pot of so many cultures including the Native Americans."
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"Blending unique spices, fresh herbs and fish caught on the very same day; that’s Caribbean food."
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Coffee IslandInc
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THE COFFEE THE COFFEE
Coffee Island Inc. offers a taste of island paradise! Our premium coffees are fire-roasted and hand-crafted to bring you the finest tasting brews in the world. Your satisfaction is always guaranteed. You can grab some Coffee Island Inc coffee and mugs, making perfect gifts for your friends and family. We ship worldwide.
FRESHLY ROASTED FRESHLY ROASTED
Each order is freshly roasted; we want to ensure that you receive top quality, the full taste of paradise
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Our mission is to acquire the world's finest coffees, roast them to our unique specifications and distribute them to our customers expediently
PO Box 741913, New 504-517-5554 info@coffeeislandinc c www coffeeislandinc c ContactInfo
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Leaderboards - 720x90 px................................$150 per issue/$720 yr Large Rectangle - 336x280 px.......................$300 per issue/$1,440 yr Medium Rectangle - 300x250 px...................$250 per issue/$1,200 yr Wide Skyscraper - 160x600 px.........................$125 per issue/$600 yr 1 Pager - 8.5in. X 11in......................................$425 per issue/$2,040 yr Inside Cover/Back Cover ...............................$600 per issue/$6,480yr M A R C H 2 0 2 3 | I S S U E 1 3 34
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"Pepper bun hot but it good fi curry."
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