
Page 16 of 28
can also be ordered on Amazon. This knocks
that s—t out like LL COOL J. TALK SOON.
I LOVE YOU.”
Thankfully, I had already been able to
visit Shaw-naé’s House on my own a few
days before, where she greeted me with a
warm, intentional hug and a quick kiss on
the cheek.
“I think a bird just took a s—t on me,”
Shaw-naé told me before our embrace. I
noted that usually implies good luck. “I
don’t need any more luck,” she quipped with
a full belly laugh.
Listening to Shaw-naé’s life story, that
sentiment could very well be true. Both of
these interactions are indicative of her ap-
proach to cuisine and hospitality as a whole.
She’s a caretaker first, cook second. For
Shaw-naé, food is a means of community, a
way of expressing love, dating all the way
back to her grandparents. As a Staten Island
native, Shaw-naé’s father and mother were
both born on the island, with her grand-
parents living out in South Jersey, “sort of
doin’ the Jeersons ‘Movin’ on Up’ thing,”
as Shaw-naé tells it. Her grandmother went
to Pratt and became a nutritionist, so good
food and intentional cooking became a pri-
ority in Shaw-naé’s family early on. She has
no formal training, but her family taught her
everything there is to know about food.
“She used to call her house the, ‘Do Drop
In,’” Shaw-naé says. “She always felt like she
had to have something prepared for people
to eat. She always cooked massive amounts,
like for a marching band. When my hus-
band and I met, he asked me, ‘Why do you
cook so much food?’ I said, ‘I can’t help it.
My grandmother taught me when someone
walks in, you have to have food prepared.’”
Shaw-naé’s rich family history has be-
come an instrumental part of her approach
to food. While sitting in the “living room” of
her petite restaurant, which is stued with
Wu-Tang memorabilia and other eclectic
knick-knacks, she tells me that her ancestors
were the first Black settlers to ever reside on
the island. Her first ancestor, Captain John
Jackson, came over in 1799 and became
the first Black purchaser of land on Staten
Island. An oysterman and farmer, Jackson
“created the farms and created the busi-
nesses behind oystering.”
“He also brought Harriet Tubman in mul-
tiple times with groups of slaves and freed
them here in the community,” Shaw-naé
says. “So I have this whole historical legacy
attachment to my lineage. I was supposed
to be an entrepreneur. I was supposed to be
somebody in the community that was doing
all this stu, not just with food, but with
empowering my people.”
This historic settlement founded by Jack-
son in 1828 would be called Sandy Ground
and go down in history as the oldest con-
tinuously inhabited free Black settlement in
the United States. As a successful oyster-
gathering and farming village, farmers har-
vested blueberries, sweet potatoes, aspara-
gus and, most importantly, strawberries.
“Strawberries were the biggest, and that’s
because when our counterparts came here
and poisoned the water so we could no lon-
ger oyster,” Shaw-naé says, “they found out
our businesses were staying up because of
the farms. So they came and burnt the farm
down. But when they burnt the farm down,
they burnt the land, and the strawberries
grew out of the sand. So they named the
community Sandy Ground because when
the ground became sandy, the strawberries
flourished.”
As we move to the kitchen, Shaw-naé
rearms to me that this powerful history
is the backbone of her business and her
success. It’s why she’s able to stand over her
stove, sauté some collard greens, and lather
up her ribs in some of the best BBQ sauce
the city has to oer. I’d go into further detail
about what I saw, but scribed in chalk on a
pillar right outside the kitchen reads, “NDA
required beyond this point. Deadass.”
While Shaw-naé has worn many hats over
the years — social worker, teacher — she
got her ocial culinary start catering in the
entertainment industry, more specifically
in radio and hip-hop circles. After quitting
her job in 2014, she began selling food di-
rectly out of her home, spreading the word
via handmade flyers. Very soon after, she
found herself chasing down 50 Cent’s car
outside the Javits Center to give him a few
of said flyers. She recalled banging on his
car window, crying out to him that she had
previously worked with Power star Michael
Rainey, who is from Staten Island.
“I’m like, ‘Open the window!’ 50 Cent
looks at his driver and is like, ‘Yeah, open
the window!’” Shaw-naé recalls. After hand-
ing the rap mogul a few flyers, she asked
to cater for the set of Power. He allegedly
agreed but never called. (50 Cent could not
be reached for comment for this story.)
“I figured it was because I was bein’
crazy,” Shaw-naé says with a laugh. She
refined her approach but kept her hustler
spirit going, and eventually, after “harass-
ing the receptionist for two weeks on the
phone,” landed a gig catering The Breakfast
Club and iHeart Radio. She didn’t receive
any payment for the work at first, because
she said all she wanted to do was feed the
team and showcase her food.
“I didn’t work for them; I got the oppor-
tunity to feed them,” she says. She says she
eventually persuaded Charlamagne to actu-
ally hire her to cater a special Valentine’s
Day meal at his home in February of 2016,
and more work transpired from there.
Shaw-naé and I exit the kitchen, and
she hands me a plate overflowing with
food. While I’m trying to be respectful,
every instinct in me wants to gorge on this
unbelievable meal. Shaw-naé explains how
then-mayoral candidate Zohran Mamdani
is dying to speak with her, how the Venmo
CEO invited her to some fancy app meeting,
all while Al Roker is buzzing on her phone
to give an update on Friday’s upcoming din-
ner service.
Shaw-naé’s catering business continued to
pick up considerable steam until March of
2020, where she said she cooked meals for
everyone from Cardi B to DJ Clue. The way
Shaw-naé tells it, heading into the pandemic
became a shifting point for her. She said she
began experiencing spiritual visions, noting
one in particular of faceless people ascend-
ing up an escalator as a numbered chart in
the corner spiraled up into the millions.
Then things came to a head in March of
2020 when Shaw-naé and her husband flew
to Las Vegas for a business trip. When they
arrived, reports of COVID-19 had begun to
spread across the media landscape. It was
only a few days before Shaw-naé said it was
time to go.
“I told [my husband], I think I saw this
already,” Shaw-naé says. “I go to Whole
IN BRIEF