Celebrating Family Culture in Food Business
Food is so much more than just the thing that keeps us alive. It is also a binding part of our cultural identities. Families and communities have gathered around to cook, eat and celebrate with one another for thousands of years. For some, family recipes have been passed down and celebrated through many generations.
On occasion, when we get really lucky, a family will share some of their favorite recipes with their community by opening a restaurant. Not only does it often feel like you have been invited to the family table, but you have also been invited to take a walk into their family history.
The Websters:
Marcus and Trissa Webster’s fourth food related business, family owned restaurant and catering company, West of Orleans in Newbury Park, offers an extensive Creole/Cajun Southern menu. Their love of cooking stems from the older generation in their families: Trissa was always in the kitchen learning from her mom, grandma and aunts and Marcus’s parents were early restaurateurs.
Their first restaurant, JazzyBlues Creole Soul-food and Smoked Meats, started in 1996 in Arkansas, introduced “JAZZYWINGS dipped in tha BLUEZ’”, a choice of Cajun, fried or jerk wings. After holding them off-the-menu for 20 years, they’ve reintroduced them again at West of Orleans.
“The wings are just as hot and popular as they were back in the day,” says Trissa.
Although Jazzywings holds a special memory for the Websters, the Blackened Catfish Dennard is “a nod to the Creole side of my family,” says Trissa. This flavorful dish is made with shrimp, crab and crawfish brandied étouffée smothered over a blackened catfish fillet and steamed rice.
Like many restaurateurs, the Websters faced obstacles while opening West of Orleans. Getting back into the restaurant business was not exactly in the plan.
“We previously had a successful catering company that we were in the process of selling when things just didn’t work out as planned and we found ourselves back at square one again. What do we do? What direction do we take this?” Trissa explains. “After, careful consideration and much family discussion a simplified and much scaled down idea seemed doable. We had very little start-up money of our own which was tough and since the local banks weren’t helping us, thanks to a little help from an outside private source, we were able to have a little breathing room to get started. And we can proudly say that obligation has been paid in full.”
Community support seems to have been a key to their success. "Folks in the community have been very supportive not just because we are a Black-owned business, but because they already know the quality and taste of the food is always good and consistent. We treat everyone with respect and get the same in return. That’s what keeps people, not just in the local community, but from other areas, venturing to our little mom and pop eatery time and again.”
Trissa's advice for aspiring entrepreneurs? "Don’t follow the trends. Be simple, consistent and unique.”
West of Orleans currently offers catering and to go orders.
Julius Shaifer, owner of Oxnard-based Shaifer’s Kitchen, a classic beach food inspired food truck, grew up in Ventura County and gained his love for cooking from his grandmother, who, according to Shaifer, made every meal a four-course meal. “Some of my best experiences in life include sitting at a table with family and friends and having a great meal! That’s exactly what I’m trying to do, Give those same experiences to people in the community. I definitely see people enjoying themselves when they try my food! “
Shaifer’s food truck menu includes the Southwest Tri-Tip Sammie, made with freshly toasted sourdough bread, Grade A tri-tip, served with fresh pico and chips, the Lazy Beach Street Taco, chicken or beef sourced from local farmers and the Fresh Catch, from local fishing boats.
All items on the menu are made with locally grown organic ingredients and, according to Shaifer, “prepared with love and swag!”
The process of opening his new business offered some challenges. While food trucks can often get away with very limited menus, Shaifer started off with a singular focus. “Initially, I was going to sell lobster rolls. I quickly learned and realized I need more items on the menu.”
Once his menu was fleshed out, Shaifer began the process of finding the right food vehicle. “In California they run anywhere from $50,000 to $200,000 to have one with the specification and food safety codes. There is a lot of research that goes into it,” Shaifer says.
His grand opening officially happened in late November 2019, and he managed to stay open during the shutdown with nearly a full menu. Now, he is working on perfecting his 93-year-old grandmother’s mac and cheese recipe. Maybe we’ll see it on the menu soon!
Shaifer shares a bit of wisdom, "My advice to the next generation is: just go for it! There’s not a good time or right way to start. Be prepared for hard work and don’t be discouraged from setbacks. They are most definitely obstacles that come with starting a food business, it’s all how you handle those obstacles."
