CHARLOTTETOWN, P.E.I. — Chef Jason Horton said it was always his dream to open his own restaurant, but it wasn’t until the deaths of his parents and his sister that he decided to make the jump.
“This was my parents dream, too,’’ Horton said, sitting down for an interview with The Guardian inside A.J.’s Kitchen and Catering at 135 Kent St. in Charlottetown.
Horton and Amy Beaton, co-owners, opened the doors on May 4.
“I lost my parents and my sister 14 months apart, and it was a big thing. They wanted to see me do this. I wasn’t the best kid. My father was so proud of me to see me turn my life around from being a little punk-nosed kid to this so there was a lot of inspiration for me to do this.’’
Horton said he and Beaton, who had worked together many times before in the restaurant business, looked at each other this past January after Horton’s father died and decided now was the time.
“When everything happened, I said, ‘I’m doing it’. (My parents) knew we were going for it and they were pumped solid.’’
Beaton said it has always been her dream to feed people good, nutritious food. She previous owned and operated Actual Nutrition Food Services in Stratford.
“My heart aches to feed people,’’ she said. “It brings me joy to give someone a meal and know that they’re pleased and satisfied. It’s basically what I live to do.’’
AT A GLANCE
- Located at 135 Kent St. in Charlottetown in the former Kettle Black location.
- The restaurant measures 3,300 square feet, although due to the pandemic, only take-out is available at this time.
- Call 902-367-5366.
- The full menu is available on its Facebook page at Facebook.com/AJs-Kitchen-Catering.
- There is a $1 delivery charge in Charlottetown and $5 in Cornwall and Stratford.
- Owners Jason Horton and Amy Beaton named the restaurant simply using the first initial in their first names.
- The restaurant is open 7 a.m. to 7 p.m. Monday to Saturday and 7 a.m. to 3 p.m. on Sunday.
Their friend, Joseph Beeley, jumped on board to help and works with them in the restaurant. Beeley said he was inspired by their passion, not only to open the business but that Horton and Beaton are so community-driven.
Due to the pandemic, the restaurant is only serving take-out, but each customer that comes in is a friend, whether they know the person or not, Beeley said. Horton and Beaton both engage customers in conversation and are now on a first-name basis with most.
“It makes my heart expand,’’ Beeley said. “This is absolutely about creating an ultimate experience with these guys’ dreams. It’s absolutely beautiful.’’
Beaton and Horton had worked before at Phinley’s in Stratford. That’s where Horton created the Bourbon Street burger which won P.E.I. Burger Love last year. And it’s on the menu at A.J.’s Kitchen and Catering.
Beaton said she had her eye on the location they’re in at 135 Kent St. since November. It was previously occupied by Kettle Black. Once they made the decision to go for it in January, they signed the lease in February.
Their goal was to have a grand opening on April 1, but the pandemic got in the way. Beaton said they decided to push back the opening another month but didn’t think twice about welcoming customers in as of May 4.
“Heck no . . . (but) we were scared to death the first day. We wondered, ‘Is anyone going to come in’? The response has been insane’’ she said. “This has to be a hub for the community and bring people together.’’
“We definitely want it to be a boost to the community,’’ Horton said, adding that they have been getting more than 50 customers per day, something that is “beyond our wildest dreams’’.
“Our whole concept is purchase with a purpose, so our prices are beyond reasonable,’’ Beaton said. “We don’t want to be charging people $17 for a soup and a sandwich. People work hard for their money, and we want to give them value for their money.’’
Beaton said they want to accommodate all dietary needs and, with that in mind, they’ll be bringing in Sarah Forrester Wendt, owner of My Plum My Duck in Charlottetown, to produce vegan, vegetarian and gluten-free options.
Beeley added that the restaurant hopes to develop its own garden and start producing its own vegetables next year.
