Merrimack Valley Magazine

2020 MVMA Winners – Milestone (Longevity in Business)

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We are happy to present the winners of the 2020 Merrimack Valley Magazine Awards. This spring, the top picks in all categories were chosen by our readers via our online voting platform. Thank you to everyone who took the time to vote and congratulations to all the winners.

Milestone – 5 Years
Seoul Kitchen
Seoul Kitchen is a family-owned and operated restaurant in Westford that captures exciting and authentic Korean flavors in a modern and welcoming setting. Featuring fresh and creative sushi served alongside craft cocktails, their dishes can be best described as bold and innovative, yet traditional. Their sushi is one of a kind — they use hand-selected fish from the local seaport to make delicious fresh items from the sushi bar.
142 Littleton Rd. | Westford, Mass.
EatSeoulKitchen.com

Milestone – 10 Years
Tuscan Kitchen
Inspired by owner Joe Faro’s travels throughout Italy, Tuscan Kitchen’s authentic Italian cuisine makes you feel as though you’ve stepped right into the boot. Tuck into a Fichi pizza with figs, rosemary, burrata and prosciutto, or go for the traditional rigatoni alla Bolognese. Want something lighter? They also offer delicious salads and meat dishes.
Burlington, Mass.; Salem, N.H.
TuscanBrands.com/Kitchen

Milestone – 20 Years
Farmer Dave’s
Farmer Dave was raised on Marsh Hill in Dracut, Massachusetts. At an early age, he began at Brox Farm in Dracut. After graduating from college, he worked with Ecuadorian farmers to improve their soil health, crop yields, irrigation systems, crop storage, animal health, and marketing methods. Upon returning 1997, he began leasing the Brox Farm, growing vegetables and flowers. In 2006, he purchased his own farm in Dracut. Farmer Dave plants a wide variety of long-term crops including apples, blueberries, raspberries and herbs. Visit his website to learn more about Farmer Dave and their popular CSA program.
437 Parker Rd. | Dracut, Mass.
FarmerDaves.net

Milestone – 30 Years
Enterprise Bank
When it first opened, Enterprise Bank quickly gained a reputation for providing full-service banking to community residents and businesses. With success came growth. Headquartered in Lowell, Enterprise Bank now has branches throughout the Merrimack Valley and continues to advance its mission of kindling the entrepreneurial spirit.
Twenty-Five Branches Throughout The Region, with a North Andover Location Opening Soon
EnterpriseBanking.com

 

Milestone – 40 Years
Flowers by Steve
Step into a floral paradise at Flowers by Steve’s Haverhill store. Steve’s can create specialized arrangements for weddings, anniversaries and other special occasions. Established in 1975, they offer everything from classic roses to exotic bouquets. Flowers by Steve can tailor arrangements to your requests. Find the perfect bouquet for your favorite person with the help of the expert designers at Steve’s.
14 Cross Rd. | Haverhill, Mass.
FlowersbySteveInc.com

Milestone – 50 Years
Harrows Chicken Pies
Harrows Chicken Pies are still made the same way they were in the 1930s, with slow-cooked chicken and rich homemade gravy. You can either call ahead to pick up a piping hot, ready-to-eat chicken pie, or pick up a cold one to bake at home. The pies are available in four different sizes, ranging from 1-6 servings. No matter what size your family is, Harrows can accommodate. Besides the chicken pie, Harrows also sells dessert pies such as apple and blueberry. On top of that they also sell a variety of sides to complement your meal.
436 Broadway | Methuen, Mass.
ChickenPie.com

Milestone – 75 Years
Lowell Memorial Auditorium
Built after World War I to honor veterans, Lowell Memorial Auditorium is an ideal venue for concerts, family shows, conferences, conventions, trade shows, corporate seminars and much more, the 2,800-seat venue was constructed in 1922. Famed as the location of the Golden Gloves boxing tournament (Rocky Marciano began his career at the LMA) and Lowell Irish Festival, the building is a critical part of Lowell’s legacy that continues to provide a home for entertaining and educating area residents.
50 E. Merrimack St. | Lowell, Mass.
LowellAuditorium.com

Milestone – 100 Years
Shaw Farm
While the Shaw family’s farm business is over 100 years old, their history as farmers goes back further. When the king of England offered land to New England farmers in the 1700s, the Shaw family of Rhode Island moved to Nova Scotia before returning to resettle in Dracut. In the spring of 1915, disaster struck at the farm where Shaw was working, and an entire herd of cows had to be destroyed as a result of foot and mouth disease. The farm was sold, but Mark Shaw inherited its home delivery customers. This was the beginning of the M.L. Shaw and Sons milk business. From these beginnings grew the dairy business that has become central to our region’s agricultural history. In the ’60s, the family opened a farm store and would eventually move into ice cream production, which is how many children in the Merrimack Valley come to know of Shaw Farm and its legacy.
204 New Boston Rd. | Dracut, Mass.
ShawFarm.com   

 

The 2020 MVMAs are sponsored by:

Support Locally Owned Businesses During the Crisis – Updated 5/27/20

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The hopeful news of the day is that it’s unlikely the nation will face the worst-case scenario projection for the COVID-19 pandemic. This is due to the unprecedented and decisive actions taken by our civic and public health leaders and the overwhelming cooperation of the American people and businesses large and small to adhere to the established precautionary guidelines.

Yet it remains imperative that we do everything possible to support our locally owned businesses, so here’s a list of special offers and services from our marketing partners. Please bookmark this page as information is being updated constantly.

 

Acorn Home & Design [Added May 27, 2020 at 4:07 p.m.] We are delighted to announce that Acorn is now open by appointment! Design consults, retail therapy in our shop, and making selections in our design center are all now available by appointment. Staff and customers are required to wear masks and gloves. Our store and design center will be disinfected regularly. In-house visits for interior design consults and measures will resume June 9. Additionally, we will continue offering curbside pickup and local free delivery for any gifts, purchases or samples from our storefront or design center.

AcornDesignCenter.com
(978) 273-9717

 

Andover Classic Wines   [Updated March 23, 2o2o at 2:22 p.m.]
Andover Classic Wines is open with adjusted hours. New hours are 9 a.m to 8 p.m weekly and 11 a.m. to 6 p.m. Sunday. Bottle and can recycling has been temporarily closed. It is requested that customers practice social distancing while in the store and maintain a six-foot distance from each other. For curbside pickup, place your order online or phone it in and they will call to confirm when it’s ready. Local delivery remains free according to the guidelines on their website, and they are now offering expanded delivery service. Please contact info@andoverclassicwines.com or visit our website at AndoverClassicWines.com.

(978) 470-0500

 

Angelina’s Italian Restaurant
Angelina’s is open from 2 to 8 p.m. for takeout or delivery. Click here for the full takeout menu. Please note that you are now able to purchase sandwiches all day, and lasagna has been added to the takeout menu.

AngelinasTewksbury.com
(978) 319-9573

 

Athenian Corner
Order takeout by calling (978) 458-7052 or ordering online here. Order delivery using doordash.com or ubereats.com. New hours for the time being: 11 a.m. to 8 p.m. Sunday through Thursday and 11 a.m. to 9 p.m. Friday and Saturday.

AthenianCorner.com
(978) 458-7052

 

Brew’d Awakening
Takeout available by calling (978) 454-2739 or order delivery via Uber Eats. Gift card purchases will be available online and we will update that info as soon as it is available.

BrewdAwakening.com
(978) 454-2739

 

Burtons Grill & Bar
As of March 17, in areas where sit-in dining has been prohibited, our stores will begin takeout-only operations with curbside pickup for the convenience of our guests. In addition, all locations will limit operating hours from noon to 7 p.m. daily. Find the closest location to you and place your order here.

BurtonsGrill.com

 

Cafe Azteca [ Updated Thursday, April 16, 2020 at 8:38 a.m. ]

Cafe Azteca in Lawrence is reopening starting April 16th, 2020. Hours will be Thursday – Saturday, 1:oo – 7:00 p.m. for takeout. Call Mary at (978) 689-7393 to see what’s on the menu and pickup your order curbside.

Cafe-Azteca.com

 

Chic Consignment
While our physical store is closed while everything is going on, we will be working to stay connected and give our customers and followers multiple ways to continue to support us from the comforts of their own homes. We will be going live on both Instagram and Facebook multiple times a week. We’ll also be offering curbside pickup or free delivery within a 20 mile radius. We will be adding new items to our website daily, offering free shipping on all online orders. We have gift cards available for purchase on our website that may be redeemed in-store when we reopen.

ChicConsignment.com
(978) 474-1755

 

GM Roth Design & Remodeling    [Updated May 4, 2o2o at 11:14 a.m.]
As a residential remodeling contractor, G.M. Roth prioritizes client and employee safety above all else. So to keep business running while limiting the time spent in people’s homes, we are offering 10% off of any exterior project (excluding additions). This includes decks, porches, porticos, siding, roofing, doors, and windows. This offer is good for projects that sell by August 1.

Our goal is to continue delivering the best service we can provide in the safest, most effective way. We appreciate your understanding and cooperation as we work through this together.

GMRoth.com
(603) 880-3761

 

Greater Haverhill Chamber of Commerce Creates New Program: #HaverhillLocal    [Updated April 8, 2020 at 5:17 p.m.]

The COVID-19 crisis is wreaking havoc on Main Street small businesses across the United States.

The hardest hit are local face-to-face Main Street services — restaurants, bars, coffee shops, barbershops, hair salons, auto repair shops, dry cleaners and others that are living on the brink. These entities, usually sole proprietorships or businesses with fewer than 25, 10 or even 5 employees are running out of cash or already broke.

The Greater Haverhill Chamber has set up a new fund to drive desperately needed cash into these local mom and pops. This fund will allow the Chamber to offset any purchases from participating businesses with a 25% discount. Please consider giving – then go shopping!

Check out participating businesses here: Haverhillchamber.com

 

Heritage Farm Ice Cream & Restaurant
Take out is available by calling (978) 459-0802 for pickup or door dash for delivery. The take-out window is also open for ice cream orders.

HeritageFarmIceCream.com
(978) 459-0802

 

Horseshoe Grille
Horseshoe Grille is offering delivery services to Andover, North Reading and Reading 7 days a week, 11:30 a.m. to 2 p.m. and 4 p.m. to 8 p.m. Curbside pickup is always available!

HorseshoeGrille.com
(978) 664-3591

 

Jocelyn’s Mediterranean Restaurant & Lounge
Jocelyn’s will continue to serve for takeout and dining as long as we are healthy and produce is available. We’ve extended our delivery radius an extra 10 miles and will deliver to all local hospitals and businesses. We have also amplified our handling and sanitization procedures. Stay safe!

JocelynsRestaurant.com
(603) 870-0045

 

Joe Fish
Joe Fish is offering takeout and free delivery. Fifty percent of all gift card sales will go directly to staff to help eliminate some of the burden they will face in the coming weeks. Order gift cards here.

 

Lenzi’s
They are in the process of setting up a tent in front of Lenzi’s for pickup only. Corned beef and cabbage dinners will be available beginning Tuesday while supplies last. Chicken pot pies will be available with sides for pickup. Stay tuned for more details, we’ll post them asap! Call (978) 458-2323 to order.

LenzisCatering.com
(978) 459-2323

 

Merrimack Repertory Theatre [Added May 27, 2020 at 4:07 p.m.]

Merrimack Repertory Theatre‘s (MRT) Young Company is a professional theatre training program for high school students interested in all aspects of performing arts and new play development as a career. Nationally recognized playwrights, actors, and directors will work closely with students to develop their own voice in their scripts and learn about performing improv, musical theatre, and modern approaches to acting and auditioning.

The MRT Young Company, goes virtual this year. Online class will take place from 9 a.m. to 3 p.m. for three weeks, starting on July 13. Additionally, Merrimack Repertory Theatre Artistic Director Courtney Sale will teach two new, one-week virtual theatre classes – one for adults and one for youngsters in grades five through eight – in June.

 

Minuteman Press – Newburyport
Minuteman Press is open for business for all your commercial printing needs during this crisis.

Newburyport.MinutemanPress.com
(978) 465-2242

 

NewVo Interiors
NewVo Interiors will be offering a $100 furniture coupon to any customer who signs up for OfficeZilla and places an order of $200 or more. Sign up at NewVo.OfficeZilla.com.

(603) 639-4557

 

Orzo Restaurant
Orzo is offering take out between 4:00 and 8:00 p.m. on  Sunday and Saturday. Call in to treat yourself to a variety of genuine Italian food.

OrzoResturant.com
(978) 686-6921

 

Panela
After attempts at providing free deliveries to the community, Panela has made the difficult decision to close down and maintain social distancing.

The Panela family has created a fundraiser that you can visit here to help continue paying its expenses and employees. Anything helps.

PanelaRestaurant.com
(978) 455-2688

 

Purple Carrot Bread Company
We are offering our entire menu for takeout, and will be offering Take and Bake entrees for pre-order. We have a changing list of daily made, fresh and frozen soups available as well. Below is a list of our Take and Bake entrees that are available for pre-order:

Lasagna Bolognese, Pulled Pork Mac N Cheese, Eggplant Parmesan, or Chicken Pot Pie: $35.
Plain Mac N Cheese or Greek Quinoa Salad: $25
Caesar or House Salad: $20

Below are some of our popular soups (changing daily):
White Bean and Roasted Garlic (Vegan), Italian Style Beef Stew with Mini Shells

Frozen Soups by the Quart:
Buffalo Chicken, Minestrone with Kale and White Bean (vegan), Tomato Rice (vegan), Chicken Marsala, Chicken Parm, Vegan Chili, Sweet Potato Chipotle (vegan)

PurpleCarrotBreadCo.com
(978) 456-5989

 

Sal’s Pizza
Sal’s Pizza and PRKD Brands are pleased to announce Pizza-For-A-Purpose (#PIZZAFORAPURPOSE) to help community members in need during this time of crisis. The organization will offer discounted pizzas for $4.99. Moreover, the brands will partner with elder services, first responders and hospital staff to provide boxed pizzas to people in need.

If any member of the community is in need or any organization would like to take advantage of these opportunities, contact Gerrylynn Darcy at (978) 490-0905.

 

Salvatore’s Restaurant   [Updated March 23, 2o2o at 2:22 p.m.]
Salvatore’s Restaurant in Andover has joined Pizza-For-A-Purpose (#PIZZAFORAPURPOSE) with Sal’s Pizza to help community members in need during this time of crisis. Slashing prices, the restaurant will offer discounted meals daily via carryout to respond to recent challenges many families face.

Moreover, all Lupoli restaurant brands will partner with elder services, first responders and hospital staff in the Merrimack Valley to provide boxed pizzas to all in need, keeping people fed while maintaining CDC protocols.

If any member of the community is in need or organizations would like to take advantage of Salvatore’s Restaurant opportunities, please contact Kevin Branco, general manager, at (978) 409-2445.

SalvatoresAndover.com

 

Seaglass Restaurant & Lounge & Capri Seaside Italian Grille & Bar
Both Seaglass and our sister restaurant, Capri, are offering a selection of fresh seafood, fish, burgers and Italian favorites at reduced prices from each restaurant, prepared from scratch daily by our Seaglass culinary team.

Guests can order for curbside pickup by calling (978) 462-5800, or order through GoferNH for delivery during the following hours: Monday through Friday, 4 p.m. to 8 p.m.; Saturday, 12 p.m. to 8p.m.; and Sunday, 12 p.m. to 5 p.m.

In addition, beginning next week, both Seaglass and Capri will be offering delivery through GrubHub.

SeaglassOceanside.com
CapriSeaside.com

 

Seoul Kitchen [Updated March 24 at 7:45 p.m.]

Seoul Kitchen is offering delivery for lunch and dinner. Most items can be packaged to-go and we will deliver it directly to you for a $6 fee. You can order online or via phone, and payments can be made before hand. We can perform a “safe delivery” and can drop the food off at your doorway, ring your doorbell (or call) and walk away. No signature or interactions required. Please click here to order delivery online.

Seoul Kitchen is also happy to donate food, at no charge, to the elderly and anyone in need. We are also offering to add toilet paper to your order at no extra charge. Add it to your cart when ordering online or tell us when ordering by phone. We are also including care packages with your takeout/delivery orders upon request. Care packages include 2 apples, 2 oranges, chips & a toilet paper. The fruit has been washed and sanitized for your safety.

Order online here.

EatSeoulKitchen.com
(978) 399-0016

 

Starbucks: [Updated May 18, 2020]

The Starbucks in Methuen at the Loop just opened after being closed for the last 8 weeks. Their hours are 7:00 a.m. – 5:00 p.m.

Starbucks.com
(978) 681-5284

 

Stevens-Coolidge Place [Updated June 2, 2020]

The Trustees announced the reopening of its Andover and North Andover area properties, The Stevens-Coolidge Place, Ward Reservation and Weir Hill on June 4, 2020! The Stevens-Coolidge Place will be open Tuesday through Sunday from 10 a.m. to 4 p.m. Ward Reservation and Weir Hill will be open daily, dawn to dusk.

TheTrustees.org
(978) 356-4351

 

Stones Hospitality   [Updated May 27, 2o2o]
Moonstones is featuring an all-new menu for the new season

Pickup and delivery are available 4 p.m. to 8 p.m. daily. All orders made by phone for curb-side pickup will come with a 10% discount as well as a $10 gift certificate to dine-in at a later date. See the DoorDash menu to see their current carry-out menu and what specials are running and then call directly at (978) 256-7777.

Also, you thought a global pandemic would stop us from doing what we love? Think again. Next month, we’ll open the doors of our latest project, Stones Social, with dine-in services at whatever social distance is safe and legal, and curbside pick-up and delivery options. Not quite the announcement we had planned, but when life gives you lemongrass, you simmer it with coconut, chicken, and limes and call it Lime in the Coconut Soup for $10.00.

Stones Social is inspired by the social club, the public house, the local diner, a favorite dive – places where friends and neighbors have gotten together for generations. Imagine if Cobblestones and moonstones came together and had a baby – it takes some of the best from both worlds (yes, there will be buffalo tenders) in a space designed for a good time, at the same level of quality that has come to be expected from Stones Hospitality Group.

Keep up-to-date on Instagram and Facebook.

StonesSocial.com

 

Two Chefs Are Better Than One Catering
Offering take out entrees for families (click here for menu and pricing). Orders will be delivered to your car. Email them at eventplanning@twochefsfood.com or call their sales office at (978) 970-0212.

TwoChefsFood.com
(978) 970-0212

 

Tuscan Brands   [ Updated June 2, 2020 ]

Tuscan Kitchen Salem is open for lunch on weekends and dinner everyday. Guests are encouraged to call 1.5 hours before their preferred seating time on the day they would like to dine to be added to our call ahead wait-list. Upon Arrival there may be a short wait before being seated. We look forward to hosting you!

TuscanBrands.com
(603) 952-4875

Warp & Weft
Open for pick-up orders Tuesday-Friday 5 p.m. to 10 p.m. and Saturday 11:30 a.m. to 10 p.m. Call (978) 455-6537 to place your order. Order delivery via Uber Eats. Order gift certificates online here.

WarpLowell.com
(978) 455-6537

 

Whistler House Museum of Art [Updated June 2, 2o2o]
Although the Whistler House Museum of art is closed until June 30, you can now take a virtual tour of the museum. Shop around and support local artists.

WhistlerHouse.org
(978) 452-7641

Hungry for the Holidays? Seoul Kitchen

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For many, the holidays are about connecting with family traditions, and cooking is one of the most enjoyable ways to connect, no matter where you’re from or which holidays you celebrate. To keep the season merry, we’re presenting a few recipes from Merrimack Valley’s finest chefs and restaurant owners. Perhaps they’ll change the ways you celebrate your holidays with those you care about the most. 

Seoul Kitchen

Born in South Korea before moving to Ghana, Jay Chung grew up in kitchens. His parents owned multiple restaurants before the family moved to the U.S. when he was 11 years old.

“We were chasing after the American Dream,” says Chung, co-owner of Seoul Kitchen in Westford. “My parents worked really hard to put me through college, and I started a career in finance after graduating.”

His time in finance lasted almost four years. Ultimately, he realized he had to sharpen his chef’s knife and return to where he belonged.

“Coming [to America], we didn’t have a large family,” Chung says. “So we made sure to include everyone for the holidays, especially Thanksgiving. Our bonding came through cooking and growing the restaurant. We were always very celebratory. I feel like you know the people you work with better than the family members you see maybe once a year, and my parents and I wanted to give back.”

KALBI JIM
(Braised beef short ribs, slow-cooker version)

Start to finish: 8 hours
Serves: 8

8 pounds of beef short ribs cut to 2 1/2 inches
1 cup water
2 large onions
3 large carrots
16 garlic cloves
1 large daikon radish
10 thin ginger slices

Sauce:
1 cup soy sauce
1/2 cup mirin (cooking rice wine)
1/2 cup sugar
2 tablespoons cornstarch

After trimming fat, let short ribs sit in cold water for 30 minutes. Then pat dry. Cut all vegetables into large chunks. Place meat, vegetables and water into slow cooker and cook on high for 5 hours. Flip the meat a few times. After 5 hours, add the sauce mixture and cook for additional 2 hours. Serve in large bowl with side of steamed white rice.

KIMCHI JJIGAE
(Kimchi Stew)

Start to finish: 30 minutes
Serves: 6

6 cups kimchi, cut to bite-size pieces
12 ounces pork belly or pork collar meat
1-2 teaspoons gochugaru (Korean chile powder)
2 tablespoons minced garlic
1 cup kimchi juice
6 cups water
20 ounces tofu
4 scallions, 4-inch slices

Cut the pork into small cubes. Diagonally cut the scallions into 3/4-inch slices.

In a pot, add the pork, kimchi, kimchi juice and garlic. Add the water and bring to a boil. Reduce the heat to medium and cook for an additional 20 minutes. Stir occasionally. Add the gochugaru, tofu and scallions. Cook for 5 minutes. Serve with rice.

JAPCHAE

Start to finish: 1 hour
Serves: 6

18 ounces Korean sweet potato starch noodles
1 pound ribeye steak
2 carrots
8 ounces baby spinach
1 large onion
1/2 large red bell pepper
8 ounces fresh shiitake mushrooms
1 tablespoon sesame seeds

Beef Seasoning:
2 tablespoons soy sauce
2 teaspoons mirin
1 teaspoon garlic
1/2 teaspoon black pepper
2 teaspoons sesame oil

Spinach Seasoning:
1/2 teaspoon salt
1 teaspoon minced garlic
2 teaspoons sesame oil
Black pepper to taste

Noodles Mix With Veggies Marinade:
1/2 cup soy sauce
1 1/2 tablespoons sugar
3 tablespoons sesame oil
Black pepper to taste

Cut the ribeye into thick strips and mix in the beef seasoning. Cook until brown in a saute pan. Cut the carrots, bell pepper, mushrooms and onion into strips.

Boil water and cook spinach for 5 minutes. Run under cold water and squeeze out the water. Mix the spinach with the spinach seasoning. Stir-fry the carrots, bell pepper, mushrooms and onion separately. Bring water to a boil in a large pot. Boil the noodles for 6 minutes. Once done, immediately submerge in cold water and drain the excess water. Mix the noodles, beef and all the veggies with the noodles marinade.

DDUK GUK 

Start to finish: 2 hours
Servings: 6-8

6 quarts water
1 pound beef brisket
64 ounces sliced rice cake
12 cloves whole garlic
6 scallions washed and chopped diagonally, about 4 inches
6 eggs, whisked
6 tablespoons Korean soup soy sauce
3 tablespoons sesame oil
Salt and pepper to taste
Dried nori, sliced or crumbled

Place the water, brisket and garlic in a large pot and bring to a boil. Cover with the lid and boil on low heat for 1 1/2 hours. Afterward, skim off the fat floating on top.

While the brisket is boiling, heat a nonstick pan on medium heat. Pour a thick layer of the omelet into the pan and cook each side. Cook this way for half of the mixture. You may need to do this a few times, depending on the size of your pan. Afterward, cut the omelet into thick noodlelike strips. After 1 1/2 hours of boiling, remove the brisket and shred it into thick strips (you may need to cool off the brisket a bit). Also skim the garlic pieces and discard.

Bring the broth back to a boil and cook the rice cake and scallions. Also add the soy sauce, sesame oil and salt at this time. Cook for 3 to 4 minutes until the rice cake is soft. Cook the rest of the omelet mixture (like egg drop soup). The egg will cook quickly, so turn off immediately as soon as it’s cooked.

Scoop each serving into a bowl and top off with generous amounts of shredded brisket, nori strips, omelet egg strips and black pepper. It’s all about the toppings.

Hint: You can also add store-bought frozen Korean dumplings to the soup at the same time as the rice cake. This is called dduk mandoo guk.

 

Seoul Kitchen
Westford, Mass.
(978) 399-0016
EatSeoulKitchen.com

Eat to Give

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Seoul Kitchen Owner Fights Food Insecurity With New Nonprofit

As the owner of Seoul Kitchen in Westford, Jay Chung has made cultivating happiness through food his business. While the successful entrepreneur could open another restaurant or invest his time and money elsewhere, Chung is driven by childhood memories of food insecurity to help feed vulnerable members of the community.

In April 2018, Chung and his wife, Debbie, founded Eat To Give, a nonprofit organization that partners with local restaurants to label a menu item for which $1 is donated every time it is ordered. In fact, Seoul Kitchen has selected two best-sellers for the honor: its signature bibimbap (Korean rice bowl) and Korean tacos stuffed with barbecued rib-eye beef or spicy pork.

Through the end of 2018, a total of eight participating restaurants have generated about $3,500 to benefit the Merrimack Valley Food Bank and the Life Connection Center in Lowell; the Worcester County Food Bank in Shrewsbury; Mustard Seed Catholic Worker, Net of Compassion and St. John’s Food for the Poor Program, all based in Worcester; and Provision Ministry, based in Westborough. Because there are no operating costs, 100 percent of all donations directly help people in need.

The irony is not lost on Chung that his family at one time could have sought assistance from the same charitable organizations that Eat To Give is now supporting.

“I know from personal experience that you don’t have to be homeless to be hungry,” says Chung, who got the idea for the nonprofit while volunteering at soup kitchens. “More recently I’ve seen the opioid epidemic affect people I know and love who, with support, have gotten better and gone on to live successful lives. My immediate goal is to grow Eat To Give to 40 rotating restaurants, but my greatest vision is raising awareness of these issues and ending hunger in our local communities.”

A family legacy of hard work

Born in Seoul, South Korea, as the only child of Moon and Jin Chung, Jay Chung was 6 years old when his family immigrated to the West African country of Ghana in 1987. They opened a Korean restaurant even though the cuisine was so unknown there at the time that Chung reflects on the decision as “inconceivable.” Moreover, the ingredients were such novelties that even staples such as tofu and fermented pastes had to be made from scratch.

Five years later, the dream of a better life led the family to the U.S. Shortly after settling in Flushing, N.Y., however, they encountered a shocking setback when their life savings of $60,000 in cash was stolen by an acquaintance. Chung, 11 years old at the time, watched his parents — in their 40s, with limited knowledge of English and no local connections on which to rely — go to work seven days a week in restaurants owned by others.

“The devastation to our family is forever ingrained in my head,” Chung says, recalling his mother coming home from a 15-hour shift with blisters covering the soles of her feet. “We were living in poverty, and I remember being hungry. I had to grow up fast. But in hindsight, learning from my parents’ work ethic, which is unmatched even today, and having to figure things out are the same qualities that helped me succeed as an adult.”

In constant search of better opportunities, the Chung family moved to Pennsylvania and New Jersey before settling in Shrewsbury in 1996. They opened their first Massachusetts restaurant on Cambridge Street in Worcester that year, then closed it to open another on nearby Main Street in 1998.

Bowing to his parents’ desire to see their son in a white-collar desk job, Chung graduated from Northeastern University in 2004. But after working for 3 1/2 years in the finance industry, his passion for restaurant entrepreneurism eventually won them over. The family opened Sapporo Korean Barbecue & Sushi Restaurant in Westborough in 2007.

Though they may seem like disparate careers, Chung’s experience in finance provided him with many transferable skills for running a restaurant, including professional behavior in all interactions, communicating effectively with individuals from varying walks of life, and projecting leadership while retaining the humble nature so valued in
Asian culture.

Rear, l-r: Jay Chung’s grandfather, Pil Sun Lee; Jay Chung; Kang Lee, grandmother; Jin Sook Lee, aunt. Front, l-r: Jin Soon Chung, mom; Moon Chung, father.

Still, Chung recalls struggling that first year to educate newcomers about the cuisine and convert them into regular customers.

“Not a lot of people at that time knew about Korean food, especially in the suburbs,” says Chung, who lives in Westborough. “In the beginning, our core customers kept us alive. Korean food became more mainstream, and we started doing well.”

Eventually, Chung began evaluating locations for a second restaurant that would combine authentic Korean cuisine, sushi and creative dishes with craft beers and cocktails in a contemporary setting. He ultimately zeroed in on Westford, recognizing its economic similarities to Westborough and believing that area diners would be open to trying something new. For all his previously learned lessons, however, challenges remained after Seoul Kitchen opened in December 2014.

“It’s funny. After you run one restaurant, you think, ‘I’m going to know exactly what to do this time.’ Then, almost from the beginning, you make so many mistakes, and everything that could go wrong, does go wrong,” Chung says, recalling construction delays, unrelenting snowstorms that trapped people in their homes that first winter, freezing pipes, and staffing, boiler and sewer issues. “Finding the right people and getting business going just takes time.”

The key to Seoul Kitchen’s subsequent success, Chung believes, is the consistent quality of the food — still cooked by Moon Chung — and that it’s presented in a pleasing ambiance by upbeat professional servers who create a positive dining experience that guests want to repeat. He has a long and committed history of giving back through local fundraisers, but hopes that his vision for expanding Eat To Give will have a real impact on combating hunger, the scourge of addiction and homelessness.

“I understand the pain, cost and financials of what I’m asking,” Chung says, “so I’m incredibly grateful for the support of my fellow restaurant owners — and all of our customers.”                    

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