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EDITORIAL RED DIRT ROAD MEDIA, LLC Publisher MS.SHERA Editor-In-Chief MARCUS HOUSEY Managing Editor NASIR JORDAN Music Editor
CONTRIBUTORS Jayla Woods-Cox Kevin McDonald
oodie Issue is here and we are excited. Since quarantine we have noticed that people have Fcooked more and became creative in showing off their recipes. Many Facebook food groups have been created at a all time high and not to mention the huge food presence on social media sites such as TikTok has created a platform for anyone to showcase their cuisine and their are people, like myself, who enjoy viewing and creating these meals. Food has always been the key to most people heart and stomach. Readers have been enjoying our foodie column so much, we decided to make this issue dedicated to places we patronize and highly recommended. Let us know what you think and feel free to tag us in your favorite "Foodie" spots; we would love to feature them. Thank You...…Blessings & Hugs
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COVER CREDITS Chef Andarrio Cover and Insert Photos taken by, Anglee Brown The Niche Carolina Magazine is published bi-monthly by Red Dirt Road Media, LLC. Reproduction or use of any part of this publication without written consent is prohibited. We assume no responsibility for advertisement, misinformation, typographical errors or misprints. All photos and illustrations are copyright by their respective. Copyright 2022 @ RDR /Red Dirt Road Media, LLC
www.TheNicheCarolinaMagazine.com
table of contents 03
Page 6 Chef Andarrio
06
16
Page 16 House of Lamond
18
20
23 Page 24 Eating Vegan
24
26
EDITOR'S NOTES
Welcome to our Foodie Issue
CHEF ANDARRIO
Award Winning Cuzzo Cuisine
THE STYLE SECTION
Spotlighting: House of LeMond
FOODIE FEATURE
Some of our favorite food spots
EDITOR'S PICKS
Editor's Picks Carefully Curated
BAKED TO PERFECTION
EATING VEGAN
How to eat vegan and enjoy
HOW TO START A FOOD TRUCK BUSINESS Thinking of starting a food truck business? This is what you need to know.
Page 26 Starting a food truck business TheNicheCarolinaMagazine.com | 04
f e Ch ANDARRIO By Shera Bass Photography by Anglee Brown
TheNicheCarolinaMagazine.com | 06
I
f you lived in the Carolina’s, most likely you’ve heard of award winning Cuzzo’s Cuisine. With two locations now in Charlotte, North Carolina; we were able to catchup with Chef Andarrio to find out about his cooking style, passion and how did he begin his journey.
Tell my reader a little bit about yourself and how did you become a chef? Iwas born and raised in Hampton County; located in the low country of South Carolina. I moved from there around late 1993 timeframe to Hilton Head, South Carolina which is big on tourism. Being that they have a lot of restaurants and hotels, getting a job in the restaurant hotel business was easy. There, I was able to land a job as a line cook. Thegoal was to be my own boss. I got tired of the folks I worked for telling me what to do and how to do it. Someone mentioned to me about a culinary school in Charleston, South Carolina named Johnson & Wales University. I applied and felt joy in knowing I would become a chef. Soon after, I graduated and now my mission was about to begin. How did Cuzzo’sCuisinecome about? Well, Cuzzo’s Cuisine started in 2014, which pretty much started off with AMG Catering (which still is my first company). I startedcatering and doing private chef events all over. At the time, I was doing all of this by myself, which made me name it AMG Catering. I knew I wanted to expand, and I needed help in doing so. My cousin, Anglee Brown, came on board and started helping me with my catering business. When it was time to expand my business, I asked Anglee, who happen to be my first cousin, (but more like a sister) if she wanted to partner up with me in getting a food truck. First, we needed to come up with a name. Anglee came up with Cuzzo’s, which is based on how we talk back home. “what’s up cuz” or “what’s up cuzzo” (we both laugh). I had really like that, so I added the cuisine;then Cuzzo’sCuisinestarted. I really wanted cuisine in the naming due to me being able to cook all types of cuisines. I couldn’t do it all by myself, so it was a blessing me and my cousin was able to work together on this journey. How would you describe your cooking style? Being that I’m from the low country, I would consider my style of cooking, is Gullah style. Which I would describe as countryboy cooking.
TheNicheCarolinaMagazine.com | 07
COVER FEATURE
TheNicheCarolinaMagazine.com | 08
You just opened your second location in Charlotte. How has this been and tell me about the support you have received in this community? After completing college and starting my catering business; I knew expanding my brand was my main goal. Our first location was doing extremely well, and the second location fell right into place. The Charlotte community has been very supportive to Cuzzo’s Cuisine, and we appreciate the love they have showed us. Right now, I’m just starching the surface. Many people think I’m successful, but I don’t feel successful yet. Patience and to keep working hard toward your goals are very important. I see many celebrities have enjoyed Cuzzo’s Cuisine.Which have been your top three you were pleased to see visited? The three main ones I can say is Young Dolph. He was one of the first to put us on blast; shouting us out on his Instagram, which has millions of followers. Jack Harlow gave me a shout out on his page; and Steve Smith (former Carolina Panthers). His company has donated a lot to my business such as computers and software. These three showed us a lot of love, not to mention gettingpublicity. We are not only Carolina known we are worldwide. Its people from all over that come to Charlotte, would stop by Cuzzo’s Cuisine. What is your signature dish? I know you were the first I’ve seen with Mac-n-Cheese and Lobster. Yes, that is one of my signature dishes. When I came to Charlotte with it, people loved it. But my main signature dish is Shrimp and Grits the Gullah way. What is been your most disappointing moment in your business? Employees being on time and the moment during quarantine when people were getting that extra money every week. You’re talking about that $600.00 stimulus money? Oh man, yes. It was hard keeping people or getting people to come into work. Some people got COVID and some didn’t want to return due to that extra money. At one point it was me and my cousin making it happen each day. That was ruff. Now people are coming back to work. But during that point it was hard on many businesses including ours. Since Covid you would see a lot of food trends on TikTok and other social media platforms. How do you keep up and what is the most overrated food trend? Maybe I need to start doing this, but I don’t pay any mind to food trends on social media. I kind of got tunnel vision where I stay in my own world. I have so much going on, I don’t focus on competition. I just do me. I find some people follow what we do, so if anything, I’m a trendsetter. It lets me know I’m doing something right. As long as my dishes taste good, that’s all that matter. If you weren’t a chef, what do you think you’ll be doing? Personally, I would find away to make this bread. I would be some type of entrepreneur. I would probably be selling cars or real estate. Anything I see is lucrative, I’m on it. I’m a hustler. I’m going to find out how to make it someway, somehow; Including making sure the people around me eat as well. I was told you give back to your community very often. Yes, we do. Without your community you can’t have a successful business. Community is the core and giving back is something we at Cuzzo’s Cuisine take pride in doing. We have been feeding kids for free since this pandemic started, 11am to 3pm Monday thru Friday. During Covid we also feed government officials for free as well.
TheNicheCarolinaMagazine.com | 09
What advice would you give an up and coming chef? Never give up on your dreams, put God first no matter what you do. Find out what’s your passion and stick with it and don’t stop until it pays off. Don’t stop what God has bless you to do. Everybody has a talent. It’s up to you to find it and pursue it and use that talent to help others. What’s your five-year business plan? Expanding, steady growing; the plan is to have several restaurants. Having my franchise grow worldwide. How can my readers connect with you? They can visit our website at CuzzosCuisine.com and AMJCatering.com & Follow Us on all Social Media Sites @CuzzosCuisine
MISSING
HELP BRING ME HOME CALL 911 OR 1-800-843-5678
DESIREE HIGGINS
MISSING SINCE: FEBRUARY 20,2022 MISSING FROM: FORT MILL, SOUTH CAROLINA
DOB: March 2, 2004 Age Now: 17 Sex: Female Race: Black Hair Color: Black Eye Color: Brown Height: 5'6" Weight: 220 lbs.
LEILA MANCERA
MISSING SINCE: MARCH 10,2022 MISSING FROM: LANCASTER, SOUTH CAROLINA
DOB: Dec.5, 2004 Age Now: 17 Sex: Female Race: Hispanic Hair Color: Brown Eye Color: Brown Height: 5'2" Weight: 140 lbs.
Leila's nose is pierced.
TheNicheCarolinaMagazine.com | 10
IT'S TIME TO BOOK THAT
VACATION What are you waiting for?
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Upcoming Food Festivals September 8 -18, 2022 Charleston Restaurant Week Charleston, South Carolina This culinary dream, executed by Explore Charleston, is one of the most highly anticipated culinary events in the Charleston area. Visit CharlestonCVB.com/Events
September 30 - October 2, 2022 Taste of Charlotte Charlotte, North Carolina Taste of Charlotte is a three-day food festival in Charlotte, NC. It features samples from area restaurants and various performances and activities that will surely delight the festival-goers.
October 1 - 2, 2022 Beaufort Shrimp Festival Beaufort, South Carolina Beaufort Shrimp Festival, featuring unique shrimp dishes from the region’s foremost restaurants and chefs. Visit BeaufortShrimpFestival.com
October 14 - 16, 2022 Fall For Greenville Greenville, South Carolina Discover a world of tempting tastes, tunes, and taps, as mouthwatering aromas carry you along Greenville’s Main Street. Visit FallForGreenville.net for more info.
October 22, 2022 Gullah/Geechee Seafood Festival St. Helena Island, South Carolina Enjoy the Gullah/Geechee presentations, cuisine and crafts along the shoreline at the Hunting Island Nature Center. Visit GullahGeecheeFishing.net for info.
TheNicheCarolinaMagazine.com | 14
The House Of
LeMond
Welcome to, The House of Lemond Creative Director & Designer BY, KEVIN MCDONALD THE HOUSE OF LEMOND
TheNicheCarolinaMagazine.com | 16
How do you determine a client's personal style? I always take the opportunity and time to develop rapport with my Clients. I think that it’s important to know what makes one comfortable and still be able to get them to take risk. How would you source rare items? I will travel the globe for something different. What are your three favorite pieces in your closet right now? My First Custom Jacket, My Custom Denim Jacket, My Custom Tuxedo What celebrity or impact person would you like to style? Nick Cannon, Jay-Z, Denzel Washington Do you work with other designers when creating a client's vision? Absolutely, It's why I created the Hashtag #CollaborationOverCompetition What do you think clients are trying to achieve by hiring a stylist? Mostly them wanting to present their Best Foot Forward, Understanding the value of their personal presentation. Lastly, a lack of knowledge, resources and or time. How can our readers reach you? Currently on Facebook as The House of LeMond, The House of LeMond Home, and The Custom Shop. The same three are also on Instagram where there is a contact and appointment link. My email is thehouseoflemond@gmail.com
THE STYLE SECTION
TheNicheCarolinaMagazine.com | 17
foodie THE
NICHE
CAROLINA
MAGAZINE
FOODIE
SECTION
SOME OF OUR FAVORITE FOOD SPOTS
LEAH & LOUISE
Food is good for the soul and nothing is better than to feature delicious cuisine from some of our favorite hot spots. If you’re in the area, support these businesses and let us know what you think. Feel free to contact us and feature your business in our foodie section.
TheNicheCarolinaMagazine.com | 18
What The Fries Charlotte, NC
What The Fries is a Charlotte-based restaurant that offers an array of loaded fries to choose from. You must try the shrimp hibachi and lobster mac & cheese fries are our favorite. What The Fries do offer sandwiches, wraps and desserts. Visit WhatTheFriesCLT.com for a full menu and additional information.
KiKi's Chicken & Waffles Columbia, SC Owned by Kitwanda "KiKi" & Tyrone Cyrus; Kiki's offer their classic waffle along side some yummy items from the menu such as soul food, barbeque plates and shrimp and grits to name a few. You can also enjoy open mic night and live jazz. Visit KikisChickenandWaffles.com for full menu and additional information.
A Peace of Soul Vegan Kitchen Columbia, SC Niche Nation Radio, Tamra K put us on to this spot recently. This mouth watering vegan spot will have your taste buds forgetting your eating vegan cuisine. They offer a $5 menu during the week and will sell out fast. Visit APeaceOfSoul.com for full menu and additional information.
Leah & Louise Charlotte, NC We can't get enough of Leah & Louise cuisine. Every Charlotte visit, this spot is a must go to. There are many mouth watering items on their menu; from pan seared local fish, duck, catfish and our favorite "on our way home" mussels. Visit LeahandLouise.com for full menu and more information.
TheNicheCarolinaMagazine.com | 19
Edit0r's Pick
Feature Foodie
Virgil's Gullah Kitchen & Bar
Virgil's Gullah Kitchen & Bar was named in honor of Virgil F. Smalls, who is the late father and father-in-law of the owners, Gregory & Juan Smalls. Virgil raised his family on James Island, which is just off the coast of Charleston, SC, which is rich in Gullah Geechee culture.
Favorite Dish: Slammin Lobsta Bowl
All of our dishes are inspired by Virgil's own
Best Time to Vibe: Soul Bunch
Family Recipes and are thoughtfully prepared
Cost Range:
with pride. We are most known for our delectable rice dishes, which was passed down from our ancestors who were brought from rice-producing
Location: 3721 Main Street
Sierra Leone and surrounding countries.
College Park, GA 30337
Virgil's was created to provide a space to enjoy
Website: VirgilsGullahKitchen.com
great food, amazing service and an abundance of love, while helping to preserve the Gullah Geechee Culture.
TheNicheCarolinaMagazine.com | 20
EDITORS PICKS CAREFULLY CURATED SON OF A SOUTHERN CHEF by, Lazarus Lynch
Chef Lazarus Lynch's cookbook reads like a love letter to his Guyanese mother and his father from Alabama. Inside, he shares the southern and Caribbean-inspired food he grew up with in his father's restaurant. Come for the dulce de leche banana pudding and brown butter candy yam mash with goat cheese brülée—stay for Lynch's vibrant voice and the brilliantly modern photograph. Available on Amazon.com
BLACK GIRL BAKING by, Jerrelle Guy
In this James Beard Award–nominated book, Jerrelle Guy beautifully weaves together lush, visceral recipe descriptions with intrinsically related moments in her life—like the similarities between twisting together plaited dukkah bread and the braids she wore in her hair as a child. Plus, as a former vegan, the blogger behind Chocolate for Basil includes plenty of dietary alternatives.
THE DOOKY CHASE COOKBOOK by, Leah Chase
You don't get nicknamed "the queen of Creole cuisine" for nothing. Dooky Chase is a New Orleans institution and the woman behind the restaurant, Leah Chase, teaches you how to make the spots famous gumbo and turtle soup, among many other recipes.
The Niche Carolina Magazine | Editor's Pick
TheNicheCarolinaMagazine.com | 21
Baked to Perfection WITH THE A.O.C.C. / THE ALL OCCASION CAKE CREATOR BY KEVIN MCDONALD Tell me about your company?
He was hands on and now, I work alone.
Have you baked for any celebrities?
I have been in business for myself a little
It's been a huge blessing and it has
I have done cake pops for Fantasia, but
over 10 years. I do cakes and
flourished each year since, but it is a very
wasn't told that the treats were going to a
desserts/treats for all occasions. I am
big challenge to do the amount of work
celebrity. Imagine my surprise when I
owner and operator and I am very proud
that I do all by myself. I do the baking,
seen my work in the background of her
of the amount of people and cities my
decorating, shopping for supplies,
baby shower photos.
work has reached.
answering calls, responding to messages;
I have been a cake decorator since I was
I do it all. I do about 30+ cakes a week so
Where do you see yourself in ten years?
15 years old. I started at the Dairy Queen
it is very time consuming, but at the same
In 10 years, I hope to have my own store
in Rockingham, NC at 15 as their cake
time very rewarding.
front. It has been my goal the entire time;
decorator and have been doing just that ever since.
even when I was a teenager. I still have Which of your designs make you proud
time to make that happen.
of your work? What has been your biggest challenge
The design that made me the most proud
How can my readers connect with you?
since your inception?
was a cake I did for the fire and ice gala
My name is Tracey Dumas. They can
I have faced thus far is doing everything
in Rockingham, NC back in 2011. It was 2
email me: painted_red2006@yahoo.com
alone. I lost my husband in 2016 and he
dragons climbing to the top of a cake.
Facebook Page: The AOCC
was my partner not just in life but
Half red representing fire and half white
definitely my business.
representing the ice. I won "best in show" and "best overall" 1st place.
TheNicheCarolinaMagazine.com | 23
Eating Vegan IN YOUR FAVORITE RESTURANTS By Jayla Woods -Cox Photography by Jason Madison
Whether you’ve decided to give up meat because of health or personal reasons. Dinning out is a huge task in this journey. Here are a list of foods to order when you’re out eating that will make even your meat-eating friends enjoy! Japanese Restaurants and Sushi Bars You don’t need to miss out on sushi just because you don’t eat fish. There are plenty of vegan and vegetarian options on the menu from appetizers to sushi rolls. Just make sure to double-check with the waiter that things like miso soup don’t have fish sauce in them. If you’re vegan, try: garlic edamame, seaweed, miso soup, tempura or vegetable rolls and veggie hand rolls. If you’re vegetarian, try: all of the above, plus that sushi with steamed egg on top (tamago). Chinese Restaurants It’s not too difficult to find vegan options in Chinese food as most Chinese dishes do not have dairy. Tofu is also a common protein in Asian culture, so feel free to ask the chef if he can sub the tofu in for meat in a variety of dishes. Do be sure to check if the dishes are cooked with fish or oyster sauce. TheNicheCarolinaMagazine.com | 24
If you’re vegan, try: fried rice, chow mein, eggplant tofu, mapo tofu, stir-fried veggies, fresh soy milk, tofu and vegetables and veggie dumplings. If you’re vegetarian, try: all of the above, but feel free to add an egg to your fried rice or chow mein Mexican Restaurants You may think that eating as a vegan at a Mexican place would be impossible with the amount of cheese present, but it isn’t as difficult as it might seem. Order foods without the cheese and meat, and ask for extra veggies instead. Also check to be sure that no chicken stock is used in cooking the rice. If you’re vegan, try: veggie burritos, veggie tacos, beans and rice, chips with salsa and guacamole or nachos without cheese and sour cream. If you’re vegetarian try: all of the above but add cheese or chipotle sauce as desired, cheese enchiladas, bean and cheese veggie burritos. American and Burger Restaurants You can have your American food fix without eating just hamburgers or hotdogs. Luckily, most American places that feature burgers nowadays will also have a veggie burger option. If they don’t here are some other options. If you’re vegan, try: black bean burgers, beet burgers, wraps, fries, sweet potato fries, pizza without cheese or veggie sandwiches.
Brunch and Breakfast Restaurants Brunch places are luckily pretty easy to eat at as a vegetarian. It is a little more challenging as a vegan, but can still be just as delicious. You don’t need ham and bacon in the morning to stay satisfied throughout the day. If you’re vegan, try: veggie breakfast burritos, oatmeal with different toppings, fruit platters, açaí bowls, smoothies or coffee with soy milk. If you’re vegetarian, try: all of the above, veggie omelets, pancakes, waffles or eggs Benedict. Italian Restaurants Eating vegan at an Italian place may seem difficult with all the dairy at the restaurant, but it is doable and delicious as long as you know what to look for. Just be sure to ask if the dish you’re ordering has any hidden egg or cheese in it. Also, be sure to order dishes without parmesan on top. If you’re vegan, try: bruschetta, veggie pizza without the cheese, marinara pasta, bread with olive oil and balsamic vinegar. If you’re vegetarian, try: all of the above, plus pesto pasta, fried zucchini or eggplant, alfredo pasta, garlic bread and veggie pizza. Before your vegan journey! Please consult with a medical professional to make sure your new food plan is good for you.
If you’re vegetarian, try: all of the above, mac and cheese, pizza or egg salad sandwiches.
TheNicheCarolinaMagazine.com | 25
BUSINESS FEATURE
HOW TO START A FOOD TRUCK BUSINESS Quick information on starting your food truck business by Jayla Woods-Cox
Food Truck Staus Data How many of them opening etc or areas
S
tarting a food truck business can be one of the most enjoyable experiences for any entrepreneur or aspiring chef. After all, who wouldn’t want to run their own small business while sharing great food with the people of your community? Plus, with sit-down restaurants struggling to stay safe amidst a global pandemic, hungry people are flocking to food trucks more than ever before as an alternative to restaurants or fast-food joints. Of course, if you’ve never done it before, starting a food truck business is a little different from starting any other business. It’s important to understand how to start a food truck business before you start making any plans or get too excited. That being said, if you do your due diligence and follow the right steps, starting a food truck business can be a rewarding venture. Let’s take a look at the proper steps for how to start a food truck business to make sure you do everything the right way and set yourself up for success.
TheNicheCarolinaMagazine.com | 26
Write a Business Plan One way that starting a food truck business is no different from starting any other – you need to work on a detailed business plan. Even if you already know how to start a food truck business, you need an extensive plan for how you’re going to start and operate your new business. Doing so will force you to ask yourself difficult questions and hammer out the details that you’ll need to know ahead of time. On top of that, potential investors will want to know as much as possible about your business and have all of their questions answered before deciding to invest in your food truck. In your business plan: You need to map out why your specific food truck is a good idea and why it will serve a forgotten part of the market You will also need a rough idea of how much money it’ll cost to get your food truck up and running How much money you’ll need from either a loan or investors And how long it’ll take to earn back all of the money spent. In other words, all of your finances need to be in order, including a financial projection of your costs and growth over the next fiveplus years. Consult with a professional for more information.
Set a Budget and Find a Truck
Get Permits and Insurance for a
Now that your business plan details
Food Truck
how to start a food truck business,
Unfortunately, one of the boring
you should work on getting your
parts of starting a food truck
finances in order and a budget in
business is making sure your i’s
place for your startup costs. A large
are dotted and t’s are crossed.
percentage of your startup costs will
While food trucks will have less
likely be dedicated toward buying
overhead than a traditional
the actual truck, which can cost
restaurant, there are still permits
several thousands of dollars.
required to legally operate them –
Remember, no food trucks are the
these will change depending on
same, so don’t forget to layout in
the city and state. Find out from
your business plan what type of
the local DMV or Chamber of
truck you’ll be needing as costs vary
Commerce what permits food
greatly.
trucks will need. Next comes insurance, which is a
Your budget will also help determine
must-have item for any business,
whether you buy a truck with a lot of
even a food truck. There’s a chance
bells and whistles or you look for a
that you’ll be able to save money
used truck that needs some fixing
on insurance because you’ll have
up – expect to pay anywhere between $50,000 – $175,000. If you can find an old food truck that was used to prepare similar food to the type you plan to sell, that might be your best option. If nothing else, don’t buy the first truck you find because there will be several options available and you’ll want to do your due diligence in finding the right one.
“You don't build a business, you build people, then people build the business.”
less space and fewer employees than a restaurant or other types of business. But you don’t want to start preparing to open a food truck business without first getting the proper insurance and acquiring all of the necessary permits.
.
TheNicheCarolinaMagazine.com | 27
Finalize Your Menu Once all of the boring details are taken care of, you can start to think more seriously about the food you’ll be serving at your food truck. Ideally, you’ll have a specific type of cuisine in mind before deciding to start a business or even writing a business plan. At certain point, you need to make some final decisions about where you’re going to focus your cooking and what items you want to put on your menu. Remember that you won’t have that much space to cook inside your truck, which is why food trucks have a limited menu compared to traditional restaurants. What food do you feel most comfortable preparing? What foods will be the easiest to prepare inside of a small space? Most importantly, what food can you offer people that they can’t get anywhere else? Asking yourself these types of questions will help to get the menu right when starting a food truck business. Purchase Equipment and Supplies When starting a food truck business, you’ll usually need to solidify your menu before you purchase most of your supplies. After all, how will you know what cooking supplies and equipment you’ll need if you don’t know what foods are on the menu? It’ll be difficult to fit grills, fryers, toasters, and microwaves in a single food truck, so figure out which of those items you’ll actually need. You’ll also want to be aware of the limited space inside your truck and find cooking equipment that you know will fit. Of course, there’s a lot more than cooking equipment that goes into starting a food truck business. You will need knives and other kitchen utensils. You will need to stock up on food trays or cups for serving the food, as well as napkins and disposable cutlery for your customers. Finally, you’ll need cleaning supplies for every surface inside your truck so that you keep your truck as sanitary as possible. Establish a marketing plan You want to make sure you have a crowd wherever and whenever you park your truck. Start with a truck design that captures attention on the street and speaks to your concept. Then create a restaurant marketing plan and lay out a budget Invest in the right technology To ensure a successful and seamless transaction for customers, invest in a secure payment system that is both fast and reliable. To prepare for rush hours, you want your payments processor to take customer payments quickly so you can maximize sales. Many food truck owners seek additional technology to aid in reporting and operations. Square’s POS system has inventory management and reporting capabilities that can help you run and grow your business. TheNicheCarolinaMagazine.com | 28
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