Jessica Stone

I grew up with my grandmother's signature Polish dishes. We lived on the Canadian border in Vermont where my grandparents ran a restaurant and motel. Most dishes got her signature dose of Vermont maple syrup, including the sweet cheese pierogies! I specialize in sauces and soups, but people always go nuts for the spaghetti sauce with maple syrup and the maple balsamic vinaigrette, and now, living in Texas, my chicken verde enchiladas with that somewhat sweet ;) sour cream verde sauce!

My inspiration is definitely my grandmother, Alice. She made every dinner and every holiday feel so special. She taught me to show my love through cooking for others, setting the table a certain way, and creating a beautiful experience through food. In her restaurant, she knew every customer, their sports and hobbies. She had a huge closet with cake decorations for everything! So, on their birthdays, she could create a special cake that was just for them! Golf, accounting, pets, etc..

Just before my son's 5th birthday, he was diagnosed with Stage 4, Wilms' Tumor Cancer and I left my job in catering sales and event management and started cooking full time to be with him and work around his appointments. I'm a single mom and accumulated a lot of debt that I am still trying to pay off. So, I would pay off our bills and then invest in a food truck/restaurant! My son is now almost 16 and he is a wonderful student and swimmer! I'd use the business to save for his college. :)