To me, it was an obvious progression. Now that the restaurant is ten years old, I felt it was time that I could branch out, but I didn't want to open another restaurant. I was basically selling the products anyway without a label because my customers loved them in the dishes we serve at the restaurant. Plus, I felt the products deserved their own pretty packaging.
What is the significance of naming the product line Flo’s?
The name “Flo’s” was inspired by my nickname while working as an intern and then assistant for Chef Emeril Lagasse in New Orleans. As an eager new intern, I was constantly on the go zipping around trying to get everything done, so people started calling me "Flo" after Flo Jo (Florence Griffith-Joyner).
What is the source of your ingredients for the product line?
As with the restaurant, I try to use as many locally grown ingredients from area farmers as possible. I like to know where the food I make and eat is coming from. I'm using cucumbers from Bennett-Burk Farm, tomatoes from Tims Family Farm, and peppers from True Vine Farms and Dodson Farms.
