Fed up with working 9-to-5 jobs during the pandemic, one couple is bringing a taste of the Caribbean to Susquehanna Township.
Linton and Bernard Green anticipate opening PepperPot at 3816 Union Deposit Road at the Dauphin Plaza in the coming weeks. The Jamaican restaurant will specialize in a fusion of flavors with dishes such as pineapple bowls, jerk pork, curry chicken, jerk wings, rasta pasta and chicken soup.
Linton is originally from Jamaica and Bernard from Guyana, in South America. The Greens, both foodies who enjoy cooking, tried several local Jamaican restaurants, but wanted to share their own spin on the cuisine.
“I wanted to incorporate my style and region,” Linton said.
The pandemic pushed the parents of four to make a career change.
Bernard said her outlook changed while working in healthcare. Likewise, Linton was an inventory specialist, and said during the pandemic he realized it was time to pursue his own project.
Both grew up around food and cooking. Bernard helped her grandmother work at barbecues. Linton said he’s been in the kitchen since age of eight with his mother, learned food safety and preparations in high school and worked at a restaurant in Jamaica.
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The former Soul Burrito at the plaza with Price Rite fit their needs. They’ve repainted the space the colors of the Jamaican flag and will operate with counter ordering with options for sit-in or takeout. They are awaiting building permit approval from the township before opening.
The menu is largely comprised of platters such as fresh fry fish, barbecue chicken, brown stew chicken, curry goat, fried chicken, jerk wings and oxtail.
A pineapple bowl is expected to be “game changer,” Bernard said. A half of a scooped pineapple is filled with choice of any platter such as barbecue chicken, curry goat or oxtail with a special pineapple sauce.
Chicken soup is a play off chicken foot soup and is also on par to be a signature seller. The Green’s version is made from chicken breasts, cooked until soft and tender, and ground provisions and vegetables such as corn, peas and carrots.
Other featured soups include cow heel soup made from cow hoofs, a popular Caribbean soup, and fish tea, a thinner, seasoned soup. Festivals are made from corn and flour, fried until golden brown and a cross between a Chinese dumpling and a doughnut.
A homemade four-cheese macaroni and cheese with a secret sauce is sold in two sizes. PepperPot also will carry fresh juices including guava, pineapple-ginger and sorrel-ginger.
The Greens are planning giveaways and raffles for opening weekend and will incorporate a restaurant customer loyalty card program. PepperPot will be open daily for lunch and dinner.
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