Those with a Checkered Past-RYAN & MAXINE SUMNER

You are both bartenders and hospitality professionals, how are you feeling during these challenging times for the F&B industry with the on-going pandemic?

This COVID is an F’n B. Ammiright? Seriously, it’s been a roller coaster. We’ve definitely experienced the fear of the drop: when we knew the shutdowns were looming.  Then the wild ride of friends being creative with new ideas like streaming entertainment, delivery cocktails, or drive thru markets (shout out to Doublewide). Peers going national with imploring messages like Mike Neff in Houston. Then we had the excitement of re-opening and the let down of shutting down again. We are in a fight for our independent joints, that’s for sure; but the passion and creativity that this moment has brought to bear has been inspiring to say the least. We say to each other often, that if you don’t use this historic time to grow & evolve, you’re wasting it.

The move from Los Angeles to Canton, TX is a big one… what was the most surprising loss/gain from the relocation?

Maxine: Being behind a bar gives you instant popularity. As much as you’re there for them, they’re there for you. Out here, it’s more in depth to earn that. That depth is something I didn’t know I needed.

Ryan: I tell everyone I miss the LA stuff. Like when Sam Keifer texts me and says Brian Wilson is playing the Smile album in his living room. But being out here has been so empowering. I feel like I can do anything with my family behind me. LA is a place for dreamers and I will always need to tap into that source. Out here, is less abstract. If you’re wearing the hat, you better have the cattle. I left the Hype, but I’ve gained a Home.

Give us a fun trivia fact for Canton, TX…

Maxine: Canton is home of the “World Famous First Monday Trades Days”. The world’s longest running, largest flea market. It’s 1000’s of acres. Every weekend preceding the first Monday of the month. I curate pop-up flea experiences a few times a year.

Ryan: The “Free State of Van Zandt” is something you see around here a lot. The county declared itself independent of both the Union and the Confederacy during the Civil War. People here are proud of who they are.

You are both music fans… can you tell us who is on your Mt Rushmore of TX musicians?

Maxine: Stevie Ray Vaughn, Roy Orbison, Mars Volta, Spoon (our mountains are next to eachother, so I dont have to say Bob Wills on mine)

Ryan: BOB WILLS,  Billy Gibbons, Sly Stone, George Jones. This was a tough question. I love Texas Music, and we have a lot to be proud of.

TX BBQ: Sauce or No Sauce?

Maxine: No Sauce. I love Kreuz!

Ryan: I’m a Southeast Texas Cajun Boy. So give me a saucy hot link. Sorry Lockhart.

TX Chili: Beans or No Beans?

Maxine: Where are the beans, Texas? They’re called CHILI BEANS!

Ryan: Chile con Carne is Chilis with Meat. I am very passionate about this. Better proceed to the next question before I lose my cool.

TX Lingo: Peecan? Or Pechan?

Maxine: Y’all, I grew up in Washington saying Peecan, but Pecahn is almost as natural as saying “y’all”.

Ryan: I say pecahn. But my mom is cajun, so for the record, I also say “praw-leen”.

You have a 4 pack of Slow & Low cans… where do you go?

We love them at the lake, but truthfully, we’d  probably take them to a race at the local motocross park, or take them down to the town square on a night they’re showing an old movie outdoors on the lawn.

How do you drink your Slow & Low?

A Topo Chico Hi-Ball never fails. We keep our Bottle in the freezer so it’s always cold.

What’s your favorite beer companion to Slow & Low?

Maxine: Lone Star. No question.

Ryan: I feel like a traitor to Texas, but High Life. There’s a nice bready compliment to the S&L.

What's growing in your garden?

Maxine: Weeds.

Ryan: I really overdo it. I have 10 varieties of hops. Things that have succeeded so far, are sweet potatoes, Okra, cucumbers & melons, and popcorn. We are proud of those items. Everything else is still an experiment.

Tell us about your upcoming project…

We purchased 6 historic buildings in the little downtown here, just off the courthouse square. We’re developing 4 into retail spots, and the other two buildings will be dedicated to our bar & restaurant with a 4000 sqft entertainment/event space.

Ryan’s family goes back 170 years in this town. He has so much family and history here. Our restaurant concept is a Love Letter to this part of the world. We are really celebrating East Texas Cuisine. It’s the part of Texas where the South begins. There are a lot of great Cajun & Southern influences that mix & mingle in the Piney Woods to create a flavor all it’s own. Our goal is to extract that and define it.

Of course the drink program will be tight. Great cocktails informed with regional tastes, amazing beer & natural wines.

We have gained so much knowledge traveling around the world and working/eating in some of the best establishments on the planet. Marrying those experiences with the rich culture and roots in this strong community is our passion. We want to empower & educate a generation of food & beverage people in this community. We’re building a legacy in which our kids will be proud to stay or glad to come home to.