At The Table: Where Are They Now? Part 2

Aaron Byrd of Eat Streets DSM has opened a new venture, Sugarfoot Mobile Bar, catering to events. Photographer: Bob Blanchard.

Writer: Karla Walsh

My, what a difference four months makes! In case you missed part one of our At the Table updates, here it is. This is part two, recapping what’s new and next with our At the Table brand owners. Stay tuned for the next new edition on Nov. 24.

Maya Ridgeway of Curly Girl Cakes and Cookies has returned to school in a hybrid model and is balancing life as an eighth grader with playing volleyball and baking. “I’ve received out-of-state orders and have now shipped to about six different states. I’ve also taught my two older sisters how to ‘flood’ cookies, so they can help,” Ridgeway says. “Coming soon, I plan to add some new menu items, including something for your furry friends!”

Discover the current menu and watch for all updates on the Curly Girl Cakes and Cookies Facebook page.

For Rachelle Long of Chellie’s Sugar Shack Bakery, the pandemic has actually helped her business progress. Outgrowing her home commercial kitchen, Chellie’s Sugar Shack Bakery landed in a new home: the Kitchen at the Hall.  “We are now licensed to bake there and offer curbside pickup. I’m looking forward to preparing orders for the upcoming holiday season in the Kitchen, as we feature our sweet potato pies made from scratch,” Long says. To see her current offerings and to find out how to place an order, visit

Aaron Byrd of Street Eats DSM (which is now serving lunch again across the metro—watch for location announcements on Facebook) took on a project during the past few months: opening a new business venture.

He bought a 1977 horse trailer “in rough shape” (check out a before photo here), cleaned it up and converted it into a mobile bar. Sugarfoot Mobile Bar is a dry-hire bar, so clients source the alcohol and the Sugarfoot team will provide the mobile facility and bartending staff. Byrd and his team will consult with the client to develop a custom menu and provide all cups, napkins, specialty syrups, garnishes and bar decor.

“We provide a personal experience and rustic-farm aesthetic for private parties, weddings, corporate events, showers, movie night concessions with popcorn machines and more,” he says. “Really, the sky’s the limit on what we can do to make a party extra special.”

Email to inquire about availability.

You May Also Like

Savor: What to Drink

5 Canned Cocktails to Crack Open This Summer

Try These 9 Black-Owned Restaurants

Aaron Byrd started Street Eats DSM six years ago. “I do everything,” Byrd says. ...

3 local restaurants among America’s best for wine

Slurp oysters on the half-shell with a perfectly paired glass of wine at Proudfoot ...