Hot Bloxx Cutting Boards - Hot Bloxx specializes in custom made, hand-crafted cutting boards. It was started by Chef Kevin Levine and Stephanie Ott. Both have been in the food service business for over 25 years. Chef Kevin has a degree from Johnson & Wales. His experience includes working under Emeril Lagasse, the Ritz Carlton and Sea World. He is currently the Executive Chef at Scatori’s Pizzeria & Italian Restaurant, family owned, with Stephanie and her parents. Chef Kevin will also appear on Cutthroat Kitchen, on the Food Network, March 27, 2016. Stephanie has a Bachelor’s degree in Business Management. Her background includes managing multi-million dollar operations at Six Flags, Aramark and Ruby Tuesday.
Hot Bloxx is not just limited to cutting boards. We also customize plates, bread boards, butcher blocks and eventually counter tops and island bars. Our most popular woods are Maple, American Cherry, Bamboo, Walnut and Purple Heart, to name a few. Each product is specifically designed and hand-crafted for you. We offer customized logos, names, business brands, etc. We do retail and wholesale manufacturing. We put 110% passion, pride, dedication and quality into each board we design. We only use USDA approved materials.
Hot Bloxx is not just limited to cutting boards. We also customize plates, bread boards, butcher blocks and eventually counter tops and island bars. Our most popular woods are Maple, American Cherry, Bamboo, Walnut and Purple Heart, to name a few. Each product is specifically designed and hand-crafted for you. We offer customized logos, names, business brands, etc. We do retail and wholesale manufacturing. We put 110% passion, pride, dedication and quality into each board we design. We only use USDA approved materials.
SmokinGhost BBQ - SmokinGhost BBQ was founded to support local athletics program. They didn’t know it at the time but they were crafting their skills at BBQ while helping the school district’s athletic programs. As is often the case in life, people that volunteer get more back, not only the sense of accomplishment in making a difference in the lives of our youth, but valuable skills and relationships. It is those skills and relationships that helped them upgrade the menu at the concession stand, improving the quality of food and margin that went back to the schools—with quality BBQ.
SmokinGhost BBQ namesake is derived from the local high school mascot—the Grey Ghosts. What four guys started years ago has now ended up as a competition quality BBQ rub that’s great in your kitchen as well. SmokinGhost BBQ follows its Midwest roots from small town Chillicothe Illinois. The rub was specifically designed for Steak and Brisket, but is awesome on hamburgers and great for meatloaf too. It packs a subtle heat, but is not hot.
SmokinGhost BBQ namesake is derived from the local high school mascot—the Grey Ghosts. What four guys started years ago has now ended up as a competition quality BBQ rub that’s great in your kitchen as well. SmokinGhost BBQ follows its Midwest roots from small town Chillicothe Illinois. The rub was specifically designed for Steak and Brisket, but is awesome on hamburgers and great for meatloaf too. It packs a subtle heat, but is not hot.
Krazy K's BBQ Sauce - The roots of Krazy K’s started way back in 1968, when a local South Carolina boy, from Georgetown, SC named Macajiah Williams Jr., also known as Krazy K, was only seven years old learning how to cook whole hogs with his father in the backyard. Together, they would slow cook hogs over a concrete block pit with a plywood top, using blackjack oak coals from a burn barrel. The two would cook a special barbeque sauce, and of course, each had their own opinion on how the concoction should be prepared. This is where the love for making barbeque sauce developed within Krazy K. Krazy K began experimenting with his father’s favorite barbeque sauce until he perfected his own secret sauce, Krazy K’s Original Barbeque Sauce.
Krazy K’s started off as a hobby, cooking for family gatherings and close friends. With great feedback, encouragement, and support, Krazy K decided to enter competitions. As he won several awards, it was quick to notice that he had to produce his barbeque sauce in a way that everyone could enjoy it. Krazy K’s LLC was created in 2010 with the love for family, passion in cooking, the determination to make others happy, and of course, the mouthwatering magic of Krazy K’s barbeque sauces.
I’m sure you are wondering where the name, Krazy K’s, came from. Well, here’s where…
Krazy K’s LLC was named after Macajiah Williams Jr., owner of Krazy K’s LLC. His family and friends call him “K,” because, let’s be real, it’s much easier to pronounce than Macajiah, and ever since he was little, his siblings have always called him “crazy…” (you should really hear the stories) This is why he is now known as Krazy K.
Krazy K has a loving wife, Sheryl, also known as Mama Jean, who is the heart of the company. Together they have two beautiful daughters, Amber and Kacie. Macajiah’s family supports and loves him through all of his barbeque success and growing dreams.
Krazy K’s started off as a hobby, cooking for family gatherings and close friends. With great feedback, encouragement, and support, Krazy K decided to enter competitions. As he won several awards, it was quick to notice that he had to produce his barbeque sauce in a way that everyone could enjoy it. Krazy K’s LLC was created in 2010 with the love for family, passion in cooking, the determination to make others happy, and of course, the mouthwatering magic of Krazy K’s barbeque sauces.
I’m sure you are wondering where the name, Krazy K’s, came from. Well, here’s where…
Krazy K’s LLC was named after Macajiah Williams Jr., owner of Krazy K’s LLC. His family and friends call him “K,” because, let’s be real, it’s much easier to pronounce than Macajiah, and ever since he was little, his siblings have always called him “crazy…” (you should really hear the stories) This is why he is now known as Krazy K.
Krazy K has a loving wife, Sheryl, also known as Mama Jean, who is the heart of the company. Together they have two beautiful daughters, Amber and Kacie. Macajiah’s family supports and loves him through all of his barbeque success and growing dreams.
Boylan Bottling - Boylan Bottling’s story starts in 1891, when a pharmacist named William Boylan created an elixir in his Paterson, New Jersey, apothecary. He named that serum, a derivative of birch trees, Boylan’s Birch, and began selling individual cups from a barrel in the back of a wagon.
William Boylan began bottling his birch beer after partnering with John W. Sturr, a local politician, in 1900. The partnership soon fizzled, but Boylan continued bottling his product until Prohibition in the 1920s, when Boylan was primarily sold in unused beer barrels.
In the latter part of the 20th century, Boylan found its greatest success in the distinctive long-neck embossed glass bottles for which the brand has become so well known. The general shape of the bottle and its embossed patterns have remained relatively unchanged from early iterations.
Although Birch Beer will always be a big part of the brand’s heritage, Boylan today is best known for its full line of hand-crafted sodas, ranging from our core four Ginger Ale, Root Beer, Black Cherry and Creme sodas, to other popular flavors, including Cane Cola, Orange and Grape.
William Boylan began bottling his birch beer after partnering with John W. Sturr, a local politician, in 1900. The partnership soon fizzled, but Boylan continued bottling his product until Prohibition in the 1920s, when Boylan was primarily sold in unused beer barrels.
In the latter part of the 20th century, Boylan found its greatest success in the distinctive long-neck embossed glass bottles for which the brand has become so well known. The general shape of the bottle and its embossed patterns have remained relatively unchanged from early iterations.
Although Birch Beer will always be a big part of the brand’s heritage, Boylan today is best known for its full line of hand-crafted sodas, ranging from our core four Ginger Ale, Root Beer, Black Cherry and Creme sodas, to other popular flavors, including Cane Cola, Orange and Grape.
Martin’s Famous Pastry Shoppe, Inc. - A family owned and operated consumer goods company headquartered in Chambersburg, Pennsylvania. We are a bread and roll manufacturer that is rigorously dedicated to extraordinary taste, quality and customer service and proudly represents our legacy of cherished eating experiences.
Our story starts in the 1950s, in the heart of “Pennsylvania Dutch” country in the kitchen of Lois and Lloyd Martin. It was there that they perfected their potato roll. In 1955, they converted their garage into a small bakery and throughout the next twenty years, distribution grew from local farmers’ markets to corner grocery stores and on to supermarkets. The sweet, buttery taste, soft texture, and distinctive golden color made the Martin’s Potato Roll an instant favorite. The business eventually expanded into two commercial baking plants over the ensuing decades, and continues to dominate in the markets where it has established full distribution.
Our story starts in the 1950s, in the heart of “Pennsylvania Dutch” country in the kitchen of Lois and Lloyd Martin. It was there that they perfected their potato roll. In 1955, they converted their garage into a small bakery and throughout the next twenty years, distribution grew from local farmers’ markets to corner grocery stores and on to supermarkets. The sweet, buttery taste, soft texture, and distinctive golden color made the Martin’s Potato Roll an instant favorite. The business eventually expanded into two commercial baking plants over the ensuing decades, and continues to dominate in the markets where it has established full distribution.
City to City Printing & Apparel - No matter where you are headed, just remember that all roads lead to good company - Dan Axelson // City to City Apparel
Founded in 2012. Dan designed the Georgetown Foodland logo and printed our custom clothing.
Founded in 2012. Dan designed the Georgetown Foodland logo and printed our custom clothing.
Looking for the latest trends in culinary cookware? How about the sharpest supplies on the market? Look no further than True Cooks!
Conceived in the Westside of Los Angeles in 2008 and born in New York City in 2014 TrueCooks has taken the world by storm, uniting cooks and chefs from all backgrounds and skill levels in a common cause; a genuine love and respect for "What We Do".
TrueCooks is the creation of Chad Minton. A 25-year kitchen veteran, Chad was most recently Executive Chef of the historic Highlands Inn, Carmel California. Prior to that Chad served as Executive Chef at the ultra-chic Andaz 5th Avenue in Midtown Manhattan and Ritz-Carlton in Los Angeles. Chad is also the creative force behind TrueCooks and creates and designs everything for the brand. He credits a lifetime of mincing shallots as his inspiration for the line and preaches the qualities of "Humility, dedication and sacrifice" as keys to success in the restaurant/hospitality industry.
Conceived in the Westside of Los Angeles in 2008 and born in New York City in 2014 TrueCooks has taken the world by storm, uniting cooks and chefs from all backgrounds and skill levels in a common cause; a genuine love and respect for "What We Do".
TrueCooks is the creation of Chad Minton. A 25-year kitchen veteran, Chad was most recently Executive Chef of the historic Highlands Inn, Carmel California. Prior to that Chad served as Executive Chef at the ultra-chic Andaz 5th Avenue in Midtown Manhattan and Ritz-Carlton in Los Angeles. Chad is also the creative force behind TrueCooks and creates and designs everything for the brand. He credits a lifetime of mincing shallots as his inspiration for the line and preaches the qualities of "Humility, dedication and sacrifice" as keys to success in the restaurant/hospitality industry.
We at Bushwick Kitchen believe in the unexpected. We believe food can taste extraordinary in its simplicity. We believe in filling our bottles (and our bodies) with nature's finest. And we believe life should be fun. With those principles, we set out to make a range of versatile and delightful hot sauces. Starting with beautiful ingredients sourced from the Hudson Valley, the Catskill Mountains, and the Flushing neighborhood of Queens, we infuse, mix, make, bottle, and ship from our kitchen. Every batch is handmade with lots of love and spice-induced watering eyes in Brooklyn, NY.
Causey's BBQ Sauce - BBQ sauce has always been part of the family. I was first introduced to it as a young man in the 1950’s at my family reunions in Vienna, GA. My daddy would buy a ham and have it barbecued by a local barbecue guru, Toby. Toby made his own barbecue sauce and as soon as I tasted it, I was hooked.
In 1984 I became part of a BBQ cooking team, the Vienna Volunteer Fire Department. To compete in the 1985 Big Pig Jig I needed a barbecue sauce to serve to the judges. It did not take long to realize what kind of sauce I wanted to make. I didn’t have Toby’s recipe but I stayed true to his sauce and my Georgia roots and created my own vinegar barbecue sauce and Causey’s Original sauce was born. I served as chief cook of the Vienna Volunteer Fire Department from 1984 – 1995. The cooking team was made up of volunteer firemen and their wives and we traveled all over the south competing in barbecue competitions. I modified the original sauce to satisfy the palates of various barbecue regions. Passion for true vinegar sauces helped me develop our Hot BBQ sauce.
In 2009 I formed Causey Foods, Inc. and began to develop the sauce for market. I have been a part of the process every step of the way-- even down to picking up our first order and delivering it myself. I am very proud of where we came from and even more excited to see where we are going.
Welcome to our family.
John Causey
In 1984 I became part of a BBQ cooking team, the Vienna Volunteer Fire Department. To compete in the 1985 Big Pig Jig I needed a barbecue sauce to serve to the judges. It did not take long to realize what kind of sauce I wanted to make. I didn’t have Toby’s recipe but I stayed true to his sauce and my Georgia roots and created my own vinegar barbecue sauce and Causey’s Original sauce was born. I served as chief cook of the Vienna Volunteer Fire Department from 1984 – 1995. The cooking team was made up of volunteer firemen and their wives and we traveled all over the south competing in barbecue competitions. I modified the original sauce to satisfy the palates of various barbecue regions. Passion for true vinegar sauces helped me develop our Hot BBQ sauce.
In 2009 I formed Causey Foods, Inc. and began to develop the sauce for market. I have been a part of the process every step of the way-- even down to picking up our first order and delivering it myself. I am very proud of where we came from and even more excited to see where we are going.
Welcome to our family.
John Causey
Mother Shuckers Original Cocktail Sauce - Ten years ago there was a moment in time that every mother remembers. The son, University of South Carolina business graduate and in a white collar job, turned to his mother and declared that he wanted to open an Oyster Bar. Just like that. No experience, not a day of working in a restaurant (except a little bartending in College).
The son traveled to his hometown in North Carolina to consult with the owners of the Sunnyside Oyster Bar. The son and the mother had grown up in the little town, famous for this eating establishment that has been there now for 75 years. The concept of the Sunnyside was the goal; patrons gathered around a bar, the shuckers shucking raw and steamed oysters and that was that. Lots of fun. No frills. They eventually added steamed shrimp to the menu and went from brown bagging to a beer license.
Now present day, once a week, a giant silver truck pulls up in the middle of Park Street at any random time of day or night, and Big John shows up from the Gulf Coast with giant 110 lb burlap bags of fresh oysters. He is very proud of his cargo and is always smiling when he carts those fresh oysters thru the front door.
The doors opened in October 2001 officially. The menu: simply oysters and shrimp. The cocktail sauce, now famous in its own right, made fresh daily is served with it’s own little twist, WARM!
Today that menu has expanded to include items as scallops, crawfish, crablegs, and clams, but they are coupled with local comfort foods such as Adluh Grits smothered with shrimp and cheese and bacon, along with a variety of soups. So the son’s dream became a reality. His idea has grown into an iconic venue in Columbia’s Historic Vista. With local “shucker’s” in the back taking care of all your seafood needs while the mother up front always greeting people with a smile, a name formed when one of the shuckers once asked, “Where is the Mother Shucker?” The name stuck and now the mother will ways be The Mother Shucker.
So, every night the food is fresh, the sauce is warm, the butter is melted and the drinks are cold! Headed into the tenth year of business, and after many requests for our sauce, it is now a reality! The son welcomes you and thanks you for helping that dream come true. So Invite Mother Shucker into your kitchen and take home a jar today! Also don’t forget to visit The Oyster Bar-Columbia, “The Pearl of the Vista”!
The son traveled to his hometown in North Carolina to consult with the owners of the Sunnyside Oyster Bar. The son and the mother had grown up in the little town, famous for this eating establishment that has been there now for 75 years. The concept of the Sunnyside was the goal; patrons gathered around a bar, the shuckers shucking raw and steamed oysters and that was that. Lots of fun. No frills. They eventually added steamed shrimp to the menu and went from brown bagging to a beer license.
Now present day, once a week, a giant silver truck pulls up in the middle of Park Street at any random time of day or night, and Big John shows up from the Gulf Coast with giant 110 lb burlap bags of fresh oysters. He is very proud of his cargo and is always smiling when he carts those fresh oysters thru the front door.
The doors opened in October 2001 officially. The menu: simply oysters and shrimp. The cocktail sauce, now famous in its own right, made fresh daily is served with it’s own little twist, WARM!
Today that menu has expanded to include items as scallops, crawfish, crablegs, and clams, but they are coupled with local comfort foods such as Adluh Grits smothered with shrimp and cheese and bacon, along with a variety of soups. So the son’s dream became a reality. His idea has grown into an iconic venue in Columbia’s Historic Vista. With local “shucker’s” in the back taking care of all your seafood needs while the mother up front always greeting people with a smile, a name formed when one of the shuckers once asked, “Where is the Mother Shucker?” The name stuck and now the mother will ways be The Mother Shucker.
So, every night the food is fresh, the sauce is warm, the butter is melted and the drinks are cold! Headed into the tenth year of business, and after many requests for our sauce, it is now a reality! The son welcomes you and thanks you for helping that dream come true. So Invite Mother Shucker into your kitchen and take home a jar today! Also don’t forget to visit The Oyster Bar-Columbia, “The Pearl of the Vista”!