Sweet Love Issue

STACEY WEST & ROBERT WEST FOUNDERS

Suga’s Pimento Cheeses The Caviar of The South

Suga’s Pimento Cheese was born out of the love for flavor and creativity in the kitchen. Stacey West, or as most commonly referred to as “Chef Suga,” began her culinary journey at a young age, stating that God placed the desire to create and to serve others on her heart.

Suga's Pimento Cheeses has added two new mouthwatering flavors, Gourmet Pesto & Feta, a rich, fresh, vibrant flavor with a creamy, tangy taste and Black Truffle, to an already-diverse menu of pimento cheese offerings. The new options join other desired and popular flavors already on Suga's menu, including Bacon Asiago, Smoked Gouda, Roasted Poblano, and Monterey Jack, an extra spicy version with serrano peppers. Overall, Suga's offers eight total traditional flavors and four vegan pimento cheeses. Suga’s Pimento Cheeses also launches a new interactive web site this month to further penetrate local Atlanta shops, larger markets in the Atlanta metro, and expand throughout the Southern region. The new web site will feature pimento cheese recipe inspiration, the story behind the cheese, a list of local stores and markets where Suga’s Pimento Cheeses can be purchased. Headquarters is in Powder Springs, Ga., and the pimento cheese is made locally in Marietta, Ga. Please find more information about Chef Suga, her brand of cravable pimento cheeses, and a complete list of farmer’s markets and local shop locations at: www.sugasfood.com

Chef Suga is an honor graduate of the acclaimed Le Cordon Bleu College of Culinary Arts in Atlanta. She’s worked with top chefs in the metro Atlanta area, including Chef Hilary of The Hill at Serenbe and Chef Holly, Executive Chef of Georgia Grown. Each of these experiences inspired Chef Suga to start a restaurant of her own. In 2017, Chef Suga, her husband Robert, and son Quinton took over the Sunday brunch at a metro area restaurant. They spent their Sunday mornings in the kitchen serving up southern classics such as chicken and waffles, catfish po’boys, sweet potato corn muffins, and their famous pimento cheese grits for two months. The brunch menu was a hit, but the cheese grits stood out week after week as the most requested item. Soon enough, customers were asking for the pimento cheese alone. After identifying this trend, Chef Suga decided it was time to give the people what they wanted and perfected two pimento cheese recipes (Original and Jalapeno) to be served and sold independently.

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