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BL E R EC IP ES , SH A R E R EL IA S EF H C ED H G H T S FO R A C C O M PL IS U ES A N D IN SI IQ N H EC ER IN G S, T G IN O R A BL E G AT H T IM E- SAV EM M G IN ST O H EF FO RT LE SS LY N THE TOWN E AND OUT O M O H AT H T BO
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ason Rhoden dances to reggae
beats as he delivers an order to a delighted customer at Pittsboro’s freshest culinary venture, Kingston 99 Kitchen. “I chef and owner chen just couldn’t help myself,” he of Kingston 99 Kit says with a wide smile. “I decided to just take on something new, an adventure,” Jason says. “I’d like to build a kind of culture, a community. The Plant gives that feeling with the rest of the tenants [here], it seems like we are
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CHATHAM MAGAZINE
WINTER 2023-2024
Jason loves to grab sweet treats at The Phoenix Bakery when he’s off the clock.
all part of something. That feeling is what keeps the momentum. Growing up as a Jamaican, we’re big on communities. That’s natural for us.” Jason, who loves meeting new people, worked remotely during the pandemic shutdown in the tech industry and was eager to re-immerse himself as the world opened up again. He began managing Escovitchez, an upscale Jamaican restaurant in Snellville, Georgia. Then in late 2021, Jason experienced a profound loss when his beloved mother, Alice Rhoden, who had presided over her own food haven, passed away in Jamaica. He needed to find positive ways to channel his grief. He followed a new job to North Carolina and began searching for a special place to honor his mother and her cooking. Kingston 99 Kitchen opened in August 2023 with a menu of dishes and desserts that bring back vivid memories of Jason’s mother and their island home. In September, Jason moved to Chatham Park. Food takes center stage at his family’s holiday gatherings, and this year, he is poised to take the reins for Christmas dinner – just days after his own birthday. “We have to have cake – wine cake,” he says. “We love a big spread.” Meanwhile, Jason has been entertaining visiting friends and family by taking them to see his restaurant at The Plant. He also takes visitors to BMC Brewing or Metal Brixx Cafe for a drink. Elsewhere in Pittsboro, Jason enjoys going to Elizabeth’s Pizza for pasta and to The Phoenix Bakery to satisfy his sweet tooth cravings. He is looking forward to the holidays and reuniting with his kids. His son, Jason Rhoden Jr., 22, is studying film and media at the University of Georgia, and his daughter, Ghabrielle Rhoden, 17, is in her last year in high school and will enter college next year. Jason plans to prepare one of his favorite one-pot meals. “I’m talking about pasta,” Jason says. “We use natural herbs to determine the flavor – ginger, garlic and parsley, along with some peppers. The red, green and yellow peppers give you that ‘rasta pasta’ feel in terms of the colors.” For the main protein, choose chicken, shrimp or both. – by Anna-Rhesa Versola