Downtown Long Beach’s Sweet Dixie Kitchen Defends Repackaging Popeye’s Fried Chicken • Long Beach Post

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Y’know, the whole “Buy Local, Eat Local, Be Local” mantra is one that some, including myself, take seriously.

Many try not to patronize Starbucks and instead go to Recreational Coffee. Many try not to hit up fast food when feeling lazy’n’fatty and opt, instead, for deliciousness at a local restaurant.

This is—well, was—a reason that Sweet Dixie Kitchen made my list honoring 15 essential Long Beach breakfast joints: owner Kimberly Sanchez boasts of how Sweet Dixie “stays local,” the restaurant’s Facebook page says “everything is made here,” [it has since been removed but is pictured left] and she assigns her Instagram pictures with Made From Scratch hashtags like the one pictured below, while stating “there is simply no reason food can’t look and taste amazing with… better cooking methods.”

One of those methods? Bringing in Popeyes chicken tenders to use on their $13 chicken’n’biscuit sandwich.

Called out by by Angeleno Tyler Hiebert on Yelp! for the switch-and-bait, Sanchez was quick to respond—and defend—her use of the corporate chicken empire’s food, noting that her kitchen isn’t prepped to handle frying:

“Hi Tyler – We PROUDLY SERVE Popeyes spicy tenders—the best fried chicken anywhere and from New Orleans—which are delivered twice a day. We also in case you need to know buy our gumbo from a friend who sells it at a local farmers market. And our jam—which we used to make here—we were introduced to a woman from Alabama who now sells the most wonderful jams and AS IT HAS ALWAYS been our goal to feature local food and guest chefs here, we promote usually small batch local producers in our menu. The exception is Popeyes—we can’t fry at this location—and it [sic] the fried chicken I love so much and I ate a ton of it in the ATL. So I serve it. We also don’t grow our own veggies—we purchase those—and if we run out of our own slow cooked pork, in order to keep our menu intact, I will order a batch of carnitas from the best place in Long Beach. We don’t mill our own flour as we don’t own a mill or wheat farm and our coconut cake is made by our prep cook who makes cakes for private clients. Just FYI. So whatever to you and your little review like it was some great exposure—and whatever to you dude.We do what we do and bring Long Beach the best food—mostly made here but we always get by with a little help from our friends—and we don’t want it any other way. Kim Sanchez.”

Then, when a customer decided that using Popeyes was somewhat okay, the restaurant should just clearly advertise it, Ms. Sanchez told her to “get over herself”:

With all due respect, Ms. Sanchez, you should just say on your menu how you proudly serve Popeye’s and stop telling folks about your “housemade jam”; promote the other businesses you profit off of and skip the whole “Stay local” and #scratch mantra while you’re at it. When you run out of your slow-cooked pork, you tell customers you’re sold out; you don’t resell the work of others and claim it as “made from scratch.”

To top it all off, your sarcasm, from not owning a mill to your “Whatever Dude”s, adds further fuel to the Yelper’s fire—and this is coming from a food lover who despises Yelp on almost every level.

This isn’t necessarily an attack on your business as much as it is defending the right for customers to know what you’re feeding them; it’s about being forthright in saying that this is an insult to those who care about food and how it is made and where it comes from; it’s about really trying to ignite within you the idea that you’re basically creating and selling a form of gentrified Southern food, which is just outright egregious and offensive to those who cherish it.

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