Bringing history to the table at SugarJam The Southern Kitchen
Dana Dumas, owner and founder of SugarJam The Southern Kitchen, continues to make waves throughout the Valley with her Southern-inspired dishes, cocktails and baked goods. In addition to a renowned year-round menu, Damas creates curated menus for holidays, special occasions, and most recently, Juneteenth. Now, she’s sharing her recipes with the nation on Eat This TV Network.
The pilot “Sweet Heat with Chef Dana-Southern Brunch with a Twist” is being considered for a 12-episode series, with more cherished Dumas dishes to be shared with the world.
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From grandma’s kitchen to national television
SugarJam The Southern Kitchen, located at Scottsdale Airpark, is much more than a brunch hotspot. This eatery is steeped in Dumas’s family history, creating a legacy that shines through every dish.
“Growing up, my family ate a lot of seafood and poultry, fresh fruit, fresh veggies, rice, beans and grains,” Dumas says. “Red meat was more of a specialty, enjoyed only a few times a year. Having a menu that reflects seasoned fried chicken tenders and wings, catfish and whole red snapper, along with shrimp, was common growing up with my Grandma Thelma’s cooking, who was from Virginia.”
Many of these ingredients can be found throughout SugarJam’s seasonal menus, most recently showcased in the Juneteenth* specialty menu:
- Lobster Mac N Cheese with Fried Shrimp ($37.95) – Smoked gouda lobster mac n’ cheese topped with fried lobster, drizzled with in-house made chipotle rémoulade sauce and three fried shrimp.
- Fried Lobster with Creole Shrimp, Crab N Grits ($37.95) – Fried lobster tail on top of Southern-style creamy grits layered with seven sautéed shrimp in savory creole gravy and two handmade crab balls.
- OX Tails N’ Gouda Grits ($39.95) – Savory braised Ox Tails over smoked gouda grits
- Whole Fried Snapper Over Dirty Rice ($41.95) – Whole fresh Fried Snapper over a bed of dirty rice (turkey sausage), topped with Cajun seasoned peppers n’ onion sauce.
*The restaurant will be open on June 19, from 9 a.m. to 3 p.m.
“My menu items signify Southern flavors and traditions in foods that mean sacrifice, activism, liberation, and freedom! Culturally, our foods were always very creative and flavorful,” Dumas explains. In history, slaves were not given the best meats or anything, but they were creative with what was on hand. That has transcended through our history into modern times.”
Southern cooking: A celebration of history and hope
Dumas believes that while history for many global cultures can be painful to learn and hear about, she recognizes that it’s crucial to know since it serves to educate on the past and inform and shape a better future. “The only way I got here is endeared to the bravery and stance for freedom; my ancestors’ bloodshed, pain and sorrowful fights have allowed me to do what I am doing today,” she says.
Juneteenth, now an official holiday, dates back to June 19, 1865, when Major General Gordon Granger arrived in Galveston, Texas, to inform the enslaved that they were free. “Texas was the last state in America still enforcing slavery, which had been abolished in the wake of the Union’s victory in the Civil War,” Dumas says.
Adds Dumas, “Juneteenth is not just a day! It’s a lifestyle for positivity and commitment to make what we do matter for positive representation and forces us to recognize equality. Hopefully, this day will make people inquire about their own heritage and traditions. You may see a common thread that binds humanity to make us better every day.”
A legacy of flavor passed down through generations
More of Dumas’s family history and cultural richness will continue to influence SugarJam’s evolving menu.
“In the fall, I always enjoyed pastries and sweets when my Great Aunt Mabel (my grandfather’s sister, a classically trained Patisserie Chef) would visit my family and bake,” Dumas says. “Also, my dad’s (Leon) cooking has always opened my palate as he cooked everything from Southern flair to Italian and more.”
Dumas shares that her cooking is a window to the past, even with modern touches with creative twists. “There are notes of history woven throughout my brunch menu at SugarJam The Southern Kitchen,” she says.
“Sweet Heat with Chef Dana-Southern Brunch with a Twist,” kicks off with Dumas’s Strawberry Shortcake French Toast Sticks, golden, crispy and dipped in whipped cream dreams, covered a Strawberry Mimosa For the grand finale, Dumas makes her gumbo grits, a rich, savory bowl of creamy grits topped with a New Orleans-style gumbo that brings the bayou to the breakfast table.
Eat This TV is an online platform and lifestyle network that brings food experts, cooking enthusiasts and viewers together through educational and entertaining content. It’s a source for cooking techniques, culinary tips, and culinary news, enabling users to explore food from all angles. Eat This.TV is available on multiple devices, including Amazon Alexa, Samsung TV, iPhone, Fire TV, Roku, etc.
SugarJam The Southern Kitchen is open from 9 a.m. to 3 p.m. every Wednesday through Sunday. Walk-ins are accepted, but reservations can be made online at sjsouthernkitchen.com.
