Tuesday, April 13th at 7:00PM
Join VirtuZoom Meeting
You can help us expand our work to reduce problem properties, address blight, and create economic opportunity by donating your time or your treasure. If you have time to donate please email us at Info@ActionBaybrook.org. If you have money you can donate just click on our Donate button - we will appreciate any donation you are able to make at this difficult time.
You can attend by phone or by computer.
Read John Miller's interview of Chef Tony and his goals for Brooklyn businesses.
Sweet Home Jamaica
3612 S. Hanover St.
Brooklyn, MD 21225
John: How long have you been in business on Hanover Street in Brooklyn?
Chef Tony: This October of 2021 will make 7 years.
John: When did you first get interested in cooking?
Chef Tony: When I was about 17 years old. My brother was a chef and that’s how I became interested and I can remember him doing this as far back as 1990 and 1991. He would show me things about cooking.
John: What changes would you like to see happen in Brooklyn Maryland?
Chef Tony: I would like to see the businesses in this neighborhood unite more and to do more to help the community.
John: What would your personal goal be to help this community?
Chef Tony: I would like to see our community cleaned more often maybe at least two times per month. I would also like to see all of the businesses pitching in a small monetary amount maybe $150 a month each to help with the efforts of keeping the community clean.
John: What is your most famous dish at Sweet Home Jamaica?
Chef Tony: Mostly the Ox tails.
John: Some of us have noticed that people come from all over Baltimore to visit Sweet Home Jamaica. What would you say is on your menu that attracts these people to come from so far?
Chef Tony: I would say it’s the seafood and the ox tails.
John: What age were you when you first learned how to cook?
Chef Tony: I was 17 years old when I first started cooking and I also went to cooking school but it was my brother that taught me 90% of the things that I know today that I implement in my restaurant today.
John: What is it about your place that attracts customers other than the food?
Chef Tony: I try to set my place up as a welcoming environment when people come inside they are always happy people and always tell me how nice the place is. There’s a seating lounge and there’s plenty of seats we set it up as a family environment.
John: What type of events can people come to Sweet Home Jamaica and enjoy?
Chef Tony: We tried to have live reggae music for old school at least once a month.
John: Yes so we understand that you will be joining our virtual meeting on Tuesday night and we would love to introduce you to the people that will be in that meeting to tell them more about you and to have them meet you for the first time.
John: If they come to your restaurant and mention Action Baybrook, what kind of discounts can you provide them if they attended our meeting?
Chef Tony: If they come down here and order a dinner, I’ll give them a discount if they mention Action Baybrook I also have natural juices and I can give them a discount on that or give them a sample of our natural juices that we make right here in the shop. We make strawberry Sea Moss drinks among other kinds.
You can watch our very own Bald Eagles live on the Eagle cam - click here: BALD EAGLES | Masonville Cove
The U.S. Fish and Wildlife Service can give you an inside view of the eagles' nest so you can watch firsthand as Baltimore City's only known pair of nesting bald eagles prepare for breading season.
In Maryland, bald eagles typically begin courtship sometime between December and January, during which time they continue to build and rehabilitate their nest. Come March and April, eggs should be laid, and a little over a month later, the first signs of chicks should appear.
But keep your eyes peeled, our eagles don't always stick to the predicted schedule!
And you can play the interactive eagle game at : Eagle Expedition by Mary Chiarella on Prezi Next
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