\"It started because people enjoyed it when we brought it to social events\" NICK & ANTHONY One of the things Nick and Anthony always loved growing up was their Mom’s Buffalo Chicken dip, so it was the obvious choice to bring to potlucks and work events. It was gone as soon as they set it on the table! Every potluck thereafter, their coworkers begged them to bring it in. Once more and more coworkers, friends, and family started asking them to make it. That’s when the identical lightbulbs lit up for both of them. They would start their our own business selling the dip everyone loves. So in February 2020, they opened up Buff Chick They're still new and have a long road ahead of them, but through this entrepreneurial journey, they’ve come to redefine what failure is; each failure being an opportunity to learn from their mistakes and become better for it! For them the entrepreneur journey to being business owners is fun, challenging, and rewarding. Their goal is to make this a full time venture sooner than later. These brothers are on a mission to make sure everyone has a chance to try their dip. It's been claimed to already be the \"best buffalo chicken dip in town!\" FOLLOW @BUFFCHICKSD AND AND ORDER VIA BUFFCHICKSD.COM
THE UNCONVENTIONAL T VEGAN O D D A N D E R S O N
This VEGAN path found me! The Turnip Vegan His food looks so real that sometimes you have to second guess if Todd the “Turnip Vegan” is playing a trick on you. To everyone’s surprise, he isn't and makes it his mission to create vegan food look like something familiar. His food, career, and his lifestyle all reflect a choice he made several years ago to be a better and healthier version of himself. After speaking with him I gave him the nickname the “Unexpected Vegan” because like his adherence to this lifestyle choice, the presentation of his food is unexpected. What the vegan lifestyle did for him was fuel him to create a career out of it and offer people an alternative. People need options in life! Todd said, “In the beginning, it was very superficial when I chose to try the vegan diet.” He wanted to lose some weight and heard so many great ways that others lost weight in a short period of time. It was supposed to last for only 5 days, but now it’s life.\" There were more benefits than just losing a few extra pounds and inches. He had experienced an entirely new level of energy. It was as if his body had gone through a mini transformation and he wanted to continue the process. the response he felt put him holistically in synergy with his creative mind and new body. Vegan food should look like something The interesting part is Todd doesn’t see the vegan lifestyle being for everyone. He knows that some who live by it come off very aggressive to others. This has been a big misconception he has experienced when he informs others that he is vegan. People think he wants to convert them but in actuality, he likes to take their favorite meals and make them vegan. He doesn’t care so much to convert others to become vegan but rather show them that vegan food can be tasty, colorful, and sexy. Just give it a try and give him your feedback because for him it’s all about how the food makes you feel.
I WAS ABLE TO TAKE CONTROL OF MY LIFE Spoiled Vegan is the brainchild he created out of passion and joy. This business is something he has sacrificed a lot to get off the ground, taking a reduction in income, traveling throughout the country to participating in highly attended vegan events, and making connections to build his business brand. These all may seem like the fast and fun life of an entrepreneur but for Todd, it's just an adjustment coming from the 9 to 5 life like most of us. Taking these cuts has transformed the way he views finances from a business and a personal perspective. Lavish things mean nothing to him because through this journey he has paid off his debt to have the ability to create the opportunity to invest in his business. It sounds like a chapter from Rich Dad, Poor Dad for him because his true wealth comes from owning his own business, being able to showcase his talents, and being debt-free. \"I think about how I can help others because helping others comes back to you\" The journey has been one that helped him rediscover himself altogether. He is continuously growing and learning how to be a better person, business owner, husband, and father to be. I use the word journey many times in reference to Todd because talking with him, you are immediately taken on a journey through his life from past, present, and future. It’s all blended because his professional life is his personal life and vice versa. By this I mean everything is about balance, being true to himself, and creating an opportunity. This is why his way of being a vegan He has to be tenacious, versatile, and agile in this chef is different in comparison to most plant- tough and now growing competitive market. The based chefs. key to his success is being authentic and making \"The secret is in our Cafe model\" genuine connections. His business partners want to attend nationwide vegan events, but Todd sees these as opportunities where they are missing out on a new audience. This is key to how he grew and found his following. Ordinary isn’t a way of life for him so the path least travel isn’t on his travel plans. “I’m looking to have people who think otherwise of vegan products”, says Todd. He knows he can’t just focus on the vegan market consumers, though they are part of his stable customer base. He has to expand and gain new customers who aren’t particularly vegan. Maybe you just aren’t desiring to eat meat or you just want something different for dinner. This is when you search for the Turnip Vegan and Spoiled Vegan. He isn’t trying to change your mind he just wants to open it up to new possibilities as he experienced. Now in doing so if you lose a few extra pounds and gain new energy you can thank Todd later he will appreciate it.
Duval Warner @DuValWarner Chef DuVal Warner, a veteran of the United States Marines brings a certain refinement to casual dining and the art of butchery. As the Executive Chef at Ranch 45 Local Provisions in Solana Beach, he creates culinary masterpieces with favorite brunch and dinner specials with a meat-centric menu. He puts a southern twist on his cooking which stems from being born and raised in Southern Virginia. Warner believes in giving back and community relations, you will find him coaching High School Football, participating in local cooking tutorial events, and volunteering his time to support local causes. These among many other reasons are why you need to follow this chef. Two Chefs Bringing the South to San Diego Quinnton Austin Chef Austin is the Executive Chef and Co-Owner of the Louisiana Purchase in North Park. His style and flair for everything Cajun and creole keep Louisiana Purchase packed and customers happy. Each week people look forward to weekly specials such as the Turkey Legs topped with three different toppings, Crawfish Birria Tacos, Seafood Boils, and more. New Orleans finds a home in San Diego because of him. Besides being a chef he is a philanthropist, teacher, and community leader. He volunteers his time doing community service, teaches the next generation of chefs how to dominate the field while giving back to local charitable causes. These reasons and more are why he is one of the chefs you need to follow. @chefworks86
Salted Dark Chocolate Chip Cookies Ingredients 2 sticks (1 cup) unsalted butter, room temperature 3/4 cup packed light brown sugar 1/2 cup granulated sugar 1 whole egg 1 egg yolk 2 tsp vanilla extract 2 cups all-purpose flour 2 tbsp nonfat milk powder 1 tsp kosher salt 1/2 tsp baking powder 1/4 tsp baking soda 10 ounces dark chocolate (60% cacao) chips or chunks flaky sea salt (like Maldon), for sprinkling Instructions Preheat oven to 375F. In a small saucepan over medium heat, brown 4 tbsp (half of a stick) of the butter. Swirl the pan as it cooks; the solids will turn golden brown (very quickly - watch it the whole time) and it’ll smell nice and nutty, about 3- 5 minutes. Remove pan from the stove and add in the remaining instructionsbutter, stirring until completely melted. Put butter in a medium bowl, scraping the brown bits from the bottom of the pan, and stir in both of the sugars until well combined. Mix in egg, egg yolk, and vanilla extract and stir together for about a minute. Mix in flour, powdered milk, salt, baking powder, and baking soda until just combined (don’t over mix). Stir in the chocolate chips. Heat the oven to 550°F or higher PlaceDirvoiduentdheeddotuagbhleinshpaolfon of cookie dough on a parchment or silicoRnoell-oliuntetdhesdhoeuegth, about 1-2” apart. Bake for 10-12 minutes, or until tThoep tehde gpeizszaare brown but the middle is still soft. They’ll be a little Bpaukfefythwe hpeiznzathey come out. Let the cookies rest on the bakinSglicsehaenedt sfeorvre5 minutes to set. Sprinkle with flakey sea salt, then move to a rack to let cool completely. Repeat with remaining dough. Makes ~24 cookies. Store in an airtight container. Recipe Courtesy from @itsholly
Ingredients Crab Stuffed Salmon Burger with Roasted Garlic Aïoli 5oz Salmon 1/2 Cup Minced Imitation Crab Served with Micro Greens 1/4 Avocado 3 pieces Butter Lettuce Red Onion (optional) 3Garlic cloves 2 Egg Yolks 1/2 Lemon 2 tbsp Main Ingredient Seasoning 1 1/2 Cups Microgreens 1 1/2 cups Olive Oil 1/3 cup Wine Vinegar 3 Tsp Salt 2 tsp Pepper 1 1/2 Tbsp Garlic Powder Crab Stuffed Salmon 5oz Salmon 1/2 Cup Minced Imitation Crab 2 tsp Main Ingredient Seasoning 1/3 Olive Oil 1 tsp Salt 1 tsp Pepper 2 tsp Garlic Powder Mince imitation crab season with garlic, salt & pepper. Lightly Sauté imitation crab place to the side. Cut a thin slice down the side of the salmon creating a small pocket for the crab. Stuff the salmon with imitation crab mixture. Lightly drizzle the salmon with oil, season with main ingredient seasoning and place on a baking sheet. Pre heat to 400 Bake for 12-15 Mins. Roasted Garlic Aïoli 3 Garlic cloves 1 Egg Yolks (must be room temp) 1 Cup Olive Oil 1 tsp Fresh Squeezed Lemon Juice -In a small sauté pan heat 1/2 Cup of Olive Oil, place garlic gloves in the oil and roast until lightly golden brown in color, Turn off the heat remove and let cool for 30-40mins . Once oil is cool, remove garlic place into blender, add egg yolk and lemon juice blend for 30 seconds. Next, slowly pour 1/2 cup of garlic infused olive oil over the course of 1 min in the egg mixture to create the perfect aioli. Micro Greens Salad House Dressing Serving Instructions 1 1/2 Cups Microgreens Toast Brioche Bun add garlic Aioli to the top and 1/3Olive Oil bottom bun. Place salmon on the bottom bun, top 1/3Rice Wine Vinegar 2tsp Salt with butter lettuce and sliced avocado. 1tsp Pepper Place Micro Green Salad on the side. ENJOY! 2tsp Garlic Powder Recipe Courtesy of @chef_k_usa Put all ingredients in a mason jar, shake vigorously until mixed. Lightly toss micro greens in a bowl before serving.
Tumeric Roasted Cauliflower The Ingredients 1 medium-large head cauliflower, trimmed and cut/broken into pieces 3-4 tablespoons extra virgin olive oil handful garlic cloves, chopped 2 /12 teaspoons @iamlenskitchen Turmeric All Purpose spice blend Parchment paper & Baking Sheet needed Instructions 1. Preheat oven to 375 degrees. Put cauliflower and garlic in a bowl, toss with olive oil, sprinkle with Turmeric All Purpose spice blend and toss again to coat evenly. 2. Lay a piece of parchment paper onto baking sheet. Pour cauliflower onto baking sheet and spread out in a single layer. Roast in oven turning once until edges begin to brown and is fork tender. Sprinkle additional spice on top accordingly. Serving Suggestions: Once cooked, squeeze with fresh lemon juice on top and add fresh chopped herbs such as cilantro, chives or basil or add dash of red pepper chili flake and top with crumbled vegan feta cheese. Also great to use when making bowls, wraps, frittatas, and for a quick soup add to coconut milk, vegetable broth and little vegan butter. RECIPE COURTSEY OF @IAMLENSKITCHEN
BEST OF 2020 ACWAORDNS WGINRNEARSTULATIONS
Best Soul Food Surf and Soul Best Creole and Cajun Louisiana Purchase Best Nonprofit Nerds Rule Inc. Best Event Production Company High Definition Ent Best Event Production Company SD Melanin Best Island/Caribbean Restaurant Island Spice Best Alcoholic Beverage Business Sip Wine Beer LIST OF WINNERS Best Singer Rudi Fate Best Singer Eboni Muse Best Dancer Deion Williams Best Actor/Actress Arabia Best Poet (Writer) Alyce Smith Cooper Best Artist (Visual/Graphic Artists) Brian McClean Best Photographer/Videographer Brian McClean Best Place for Breakfast Breakfast Bitch Best Place for Brunch Breakfast Bitch Best BBQ Coops BBQ Best Content Creator (YouTube) Black Queen Photography Best Content Creator (Instagram) Todd Anderson Best Blogger (not including social media) Tiffany Williams Best Health and Wellness Instructor (Fitness) Nasara Gaganu Best Business Consultant Constance J Best Boutique (Clothing Online and Storefront) Southern Renaissance Best Chef Kelston Moore Best Boutique (Clothing Online and Storefront) JJ Wardrobe Best Chef Duval Warner Best Retail (Jewelry and accessories) Jazzie Naturals Best Vegan Chef Hungry Vegan Lion Best Retail (Home Decor) Altered Decor Best Vegan Business Spoiled Vegans Cafe Best Retail (Cooking) Healthy On You Best Bakery Maya's Cookies Best Retail (Skincare & Makeup) Dirt Dont Hurt CONGRATULATIONS Best Barbershop Cali Coast Barbershop Best Beauty Salon Admired Hair Salon Best Stylist (Fashion) Tyler B Free Best Stylist (Hair) Auset Price Best Makeup Artist Marian Hagi Hassan Best Aesthetician Steph J Styles Top Model in SD Oriana Best African Restaurant Flavors of East Africa Best Musician Angel Farrah Best Life Coach Emerging Excellence Best Fitness Center Studio Barre Mission Hills Honorary Awards Trail Blazer Hendo Studios Activist of the Year Kelsey O. Daniels Acitivst of the Year Dairrick Khalil Hodges LGBTQIA Social Influencer of the Year Amber St. James Voice of The Generation Living Millennial Podcast
Surf & Soul Spot Quarterly Black 7229 El Cajon Blvd, San Diego, CA 92115 Owned Business Streetcart Merchant Directory 4002 30th St, San Diego, CA 92104 Bankhead Mississippi Style Cooking 8300 Paradise Valley Rd, Spring Valley, CA 91977 Rocksteady Real Jamaican Restaurant EACH PRINTED ISSUE WE WILL 2820 Market St, San Diego, CA 92102 CHOOSE NEW AND OLD BLACK OWNED BUSINESSES FOR YOU Sucker Free Southern Plate & Bar 751 Fourth Ave, San Diego, CA 92101 TO SUPPORT AND SHOP Tropical Savor Bar and Grill 729 Fourth Ave, San Diego, CA 92101 Louisiana Purchase More Life Liquid S2305 University Ave, San Diego, CA 92104 www.morelifeliquid.com Shotcaller Street Soul Food Nomads Donuts 220 Euclid Ave Suite 180, San Diego, CA 92114 3102 University Ave, San Diego, CA 92104 Rhythm's Chicken & Waffles Freshly Faded Barber + Shop 1136 Garnet Ave, San Diego, CA 92109 2850 El Cajon Blvd #1, San Diego, CA 92104 Breakfast Bitch The Ritual Experience 3825 Fifth Ave, San Diego, CA 92103 9910 Mira Mesa Blvd Suite E, San Diego, CA Bachi Bus 92131 3030 Grape Street, San Diego, CA 92102 One WorldBeat Cafe 2100 Park Blvd, San Diego, CA 92101 Buttercream Parlor Instagram: @buttercreamparlor Hammonds Ice Cream (North Park) 3077 University Ave, San Diego, CA 92104 Extraordinary Banana Pudding 8257 El Paso St, La Mesa, CA 91942 Studio Barre Mission HIlls 321 W Washington St, San Diego, CA 92103 Flavors of East Africa 2322 El Cajon Blvd, San Diego, CA 92104 Cali Coast Barbershop 6934 Federal Blvd, Lemon Grove, CA 91945 Chula Vista Brewery 294 3rd Ave, Chula Vista, CA 91910 Steph J Styles 3333 Fifth Ave, San Diego, CA 92103 Spoiled Vegans 440 16th St, San Diego, CA 92101 Sip, Wine, and Beer 131 S Orange St, Escondido, CA 92025 The Brulee Bar Instagram: @thebruleebar Da Chicken Coop Blendees 2605 Lemon Grove Ave, Lemon Grove, CA 91945 1297 E Main St, El Cajon, CA 92020 Bowlegged BBQ You can visit the full directory list by visiting 4255 Market St, San Diego, CA 92102 blacksdmagazine.com/directory
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