For chef Dana Dumas of SugarJam The Southern Kitchen, Juneteenth isn’t just a day, it’s a “a cultural lifestyle for positivity and commitment to make what we do everyday matter.” To support both the holiday on Friday, June 19, and minorities every other day of the year, she said the best thing to do is show “unbiased support for a small business owned by a person of color.” We couldn’t agree more, especially when said support includes brunch.
“Make the effort in solidarity to show up on Juneteenth and any other day throughout the years to come. Don’t just like these businesses for one day, show your annual support and follow them on social media,” Dumas said. “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.”
Dumas founded the SugarJam brand 15 years ago in Arizona, and remains the CEO and executive chef of SugarJam The Southern Kitchen, Soul Fire Tacos, and SJ Concepts, LLC. Over the decade-plus, the company has grown from an at-home bakery to the largest African American and woman-owned business in north Scottsdale.
“My ancestor’s bloodshed, pain, and sorrowful fights have allowed me to do what I am doing today–this is why Juneteenth is honored,” said the entrepreneur, adding she is forever grateful to those African Americans who paved the way for her to succeed. “It’s a time for reflection; it’s a time to pay homage to the ancestors; it’s a time to come together and celebrate our accomplishments, our traditions, our foods, and our culture that, in these times, are often emulated, without giving recognition to its historical values.”
In honor of Juneteenth, Dumas and her team will celebrate with one of the tastiest Black community traditions, a spread of delicious food. That’s right, the SugarJam The Southern Kitchen is kicking off the holiday with an event featuring the restaurant’s lavish weekend brunch menu, chockfull of soul food staples.
Think favorites such as Braised Oxtails with smoked gouda grits or dirty rice; the Rasta Pasta Bowl with jerk chicken and shrimp tossed in creamy sauce with bell peppers and toasted garlic bread (for a baller move, add on oxtails or a whole fried lobster tail); and the epic SJ Fisherman Warf Platter complete with fried lobster tail, fried catfish, fried shrimp, salmon croquettes, crab balls, and seasoned potatoes. If you want something on the dessert-like side, order the Strawberry Shortcake French Toast Sticks with strawberry coulis and sweet buttercream.
For Juneteenth the restaurant will serve a specialty cocktail too. In the glass you’ll find Hennessy Cognac, pomegranate juice, and fresh citrus, all shaken for a bold, fruit‑forward drink that’s both warm and refreshing. Walk‑ins are welcome, but reservations are highly encouraged and can be made here.
SugarJam The Southern Kitchen is open Wednesday though Friday from 9 a.m. to 3 p.m., and 9 a.m. to 4 p.m. Saturday and Sunday. 15111 Hayden Rd., Suite 170, Scottsdale, sjsouthernkitchen.com
