SPECIAL SAUCE NEW BBQ SPOT A DREAM.Byline: Charles F. Bostwick Staff Writer LANCASTER - For Teresa and Cornelius Davis, opening their new restaurant is the culmination of a dream. He's a chef who previously worked at Cascades Restaurant at the Rancho Vista Golf Course, and she loves to bake. Together the couple use both their talents at T.C. Davis & Co. Teresa makes homemade cakes, cookies and brownies. and Cornelius barbecues ribs and chicken. They make their barbecue sauce from a recipe it took five years to perfect. The restaurant also offers barbecued sandwiches and side dishes side dish n. A dish served as an accompaniment to the main course. Noun 1. side dish - a dish that is served with, but is subordinate to, a main course entremets, side order such as potato salad, greens, red beans and rice Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine), traditionally made on Mondays with red beans, vegetables (onion and celery), spices (thyme, cayenne pepper, and bay leaf), and pork bones left over from Sunday dinner, cooked , and scalloped scal·lop also scol·lop or es·cal·lop n. 1. a. Any of various free-swimming marine mollusks of the family Pectinidae, having fan-shaped bivalve shells with a radiating fluted pattern. b. corn. Cornelius comes by his skills naturally. His mother was a hospital dietitian dietitian /di·e·ti·tian/ (di?e-tish´in) one skilled in the use of diet in health and disease. di·e·ti·tian or di·e·ti·cian n. A person specializing in dietetics. , and Cornelius, as the oldest of three kids, had to prepare evening family meals. ``He's always had a passion for cooking; he's always been an excellent cook,'' said Teresa. ``He likes doing it, and he likes getting the notoriety NOTORIETY, evidence. That which is generally known. 2. This notoriety is of fact or of law. In general, the notoriety of a fact is not sufficient to found a judgment or to rely on its truth; 1 Ohio Rep. about how good the food is.'' The couple catered under the same name as a sideline sideline See on the sidelines. since 1988, while both had full-time jobs. They signed the lease on their new restaurant in July, two weeks before Teresa retired as a collections supervisor for Robinsons-May in North Hollywood. ``Where I was working, there was 400 people, so I would take stuff to work. It kept them out of the vending machines vending machine, coin-operated, automatic device for selling goods. Many vending machines are capable of making change, and some of the more sophisticated ones accept paper money or credit cards. ,'' said Teresa with a laugh. Helping out are four employees, including nephew Jake Stuty and grandson Kyle Stuty. As for the future, Cornelius is hoping to open a larger restaurant in Quartz Hill or the east side of Palmdale. ``I love it. I like Italian, but I think the barbecue is one of the best things we came up with since we invented our own sauce,'' said Cornelius. ``I'm very proud of everything and how well everything is going.'' Charles F. Bostwick, (661) 267-5742 chuck.bostwick(at)dailynews.com CAPTION(S): 2 photos Photo: (1 -- 2 -- color) Co-owner and head chef Cornelius Davis, above, ladles the sauce onto an order of barbecue at the grand opening of the new restaurant he runs with his wife, Teresa, below, entering the new establishment. Jeff Goldwater/Staff Photographer |
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