Perhaps the only thing just as American as apple pie is the chicken wing. The Anchor Bar in Buffalo is credited with making the Buffalo wing a household name world-wide--so I plan to make the 'blackened wing' just as famous!
What is a blackened wing you ask? Well I took the technique of blackening made famous by the late great Louisiana chef Paul Prudomme ( searing meat covered with cajun spices in a cast iron skillet ovr a high heat) and used it on the wing! Instead of butter or other fatty and unhealthy oils, I use extra virgin olive oil. The taste is out of this world! In fact, if you like buffalo wings--once you wrap your lips around a blackened wing--you'll never go back to the mundane taste of a fried wing dipped in hot sauce again--ever!!!
From North Carolina to New York, I've taken my blackened wings on the road to rave reviews. On the North Fork of Long Island, I was requested two years in a row for a "Wine & Wings" extravaganza at Sherwood House Vineyards!
Taking it to another lever, Purdue University performed a hedonic taste test with 100 testers. On a scale of 1-9, 6.5 is a high degree of likeability. Now it wasn't my best batch--but my blackened wings scored a 7.3!!!
After years as working as a journalist, I've unfortunately experienced off and on employment
for quite some time, so I figured what the heck, market the wings and open up a restaurant featuring these wings that folks seem to crave so much. I've got this dream of selling my wings with four signature dipping sauces. Now the wings are so tasty, they really don't need any sauce--but folks like their sauces, so I came up with cajun remoulade, garlic, puttanesca and pesto dipping sauces. These combinations may sound a little strange--until you try them! It's part of my unique Cajun,Southern, Italian fusion cuisine I developed a few years back. Cajun meets Italian when you dip the blackened wing into the puttanesca, pesto or garlic sauce dips. If your mouth ain't watering yet--wait until you taste my southern smoked mac-n-cheese with blackened shrimp, lobster or yes, alligator sausage!
With the blackened wings featured as the 'hunger elixer', the cajun, southern , Italian fusion will come to life at The Sound Bite Restaurant!
Restaurants are extremely difficult to fund, unless you are independently wealthy or have generous family and friends. I have been blessed with a great partner in my wife Barbara who is a fabulous jazz vocalist, plus a very good friend who became 'hypnotized' by the blackened wings and the cajun, southern, Italian fusion concept so much to the point he dropped $200,000.00 in start-up funds to help launch my dream! Unfortunately, 200 grand is not enough to open up a restaurant in New York or perhaps anywhere else for that matter and that's why I'm reaching out to fellow wing lovers and visionaries to ask for an additional $200,000.00 to make my dream a reality. The money will be used for leasing a fully operational restaurant now on the market. These funds will cover security deposits, permits for leasehold improvements, legal fees and initial staffing.
We've identified a location in Brooklyn, New York
that is perfect for our concept. The owner of the restaraunt is eager to get out of his lease and sell the entire content, including the kitchen equipment, furniture, etc. Besides my food concept, I'm hoping to provide a place for my wife Barbara to sing her heart out. She deserves that much for putting up with me for more than two decades! We both desperately want this location and need to come up with the additional funds within two weeks to make this happen. I've never done anything like this before, however a friend suggested Go Fund Me and I thought why not? God works in mysterious ways!
As my brother-in-law said after tasting his first blackened wing, "man I think you've got something here!"You donors will be a part of a new wing expereince that will revolutionize the wing industry! I'm looking for a mouthwatering conversion of wing nuts--to the blackened wing brigade!!!
Please help me realize my dream. You'll be on the cutting edge of something new and extraordinary!
- Tom Cooke
- Katheine Sweetness JENNINGS
- Chinita Pointer
- Rosa williams
- Jean Miller
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