For more than 30 years, Cecil Johnson has enjoyed preparing foods with the zesty twang of barbecue for family and friends. But with health issues such as diabetes on the rise among his those on the receiving end of his culinary offerings, Johnson began exploring ways to maintain the flavors they craved while leaving behind the excess salt and sugar.
Having lived in Cambridge for nearly a quarter century now, I’ve come to know a thing or two about the distinctive local flavors one can savor here.
But for the past few years, I’ve become intrigued at spotting a vehicle around town with the words Cambridge Spice Company emblazoned on the window.
Hoping to discover the savory secret behind this edible enterprise ensconced somewhere in my adopted home town, I asked the Internet to help me learn more, and it introduced me to Cecil Johnson Jr, another Pennsylvania transplant (like myself) who, along with his wife Ervina, a true Cambridge native, are the brains and inspiration behind Cecil’s Rubba Ya, aka “Seasonings with Soul.”
The couple’s quest for healthier ways to serve up favorite hearty foods to folks they love has led them well beyond their original path, to farmers’ markets, food demonstrations, online as well as retail sales, the kitchens of local restaurants, and culinary awards, including the top prize for the original blend in a barbeque tasting at last year’s Cambridge Main Street sponsored Groovefest: Blues, Brews, and BBQs downtown end of summer festival, also in a cooking competition among area Hyatt Resorts by a Hyatt Chesapeake chef using Johnson’s blackening blend.
For more than 30 years Johnson has enjoyed preparing foods with the zesty twang of barbecue for family and friends.
But with health issues such as diabetes on the rise among those on the receiving end of his culinary offerings, he began exploring ways to maintain the flavors they craved while leaving behind the excess salt and sugar.
In the process of “weaning away” from barbeque sauces, he began sampling dry rubs at a smorgasbord of eateries, testing their taste bud appeal.
Before long, Johnson was inspired to try his own hand at concocting a rub for ribs.
His efforts went so well, he decided to bring five one pound containers of the mix to his college reunion at Norfolk State University.
Turns out, the blend not only passed the taste test, Johnson sold three outright to his former buddies.
But the flavor rubbed some as a bit too salty.
Back home, Johnson resumed experimenting in search of seasoning magic.
Sitting at his kitchen table with the first mixture and the salt-free version he’d created, wife Ervina suggested combining both in a single gallon bag and shaking them up.
“As soon as she tasted it, she said, ‘Oh, that’s it!’” Johnson recalled.
Next he set about creating a jerk seasoning inspired by the delicious cooking he remembered from his Jamaican-born stepfather.
“Jerk seasoning isn’t about how hot something is, but where in your palate the heat is exposed, on the tip of your tongue, or at the back end of the tasting experience,” Johnson explained. “Our heat level is notable, but bearable, no burnt lips!”
A low salt blackening mixture was next on the culinary horizon, along with an “Eastern Sho’ Style” meat glaze, and a seafood spice combo Johnson originally wanted to christen as “Ervina’s rub” but which instead morphed into the more informative Shrimp, Crab, and Fish Seasoning. (It’s the only blend which mentions specific foods by name; Johnson likes the idea of offering versatile options instead stating “this is for beef, this is for chicken,” leaving people feeling free to experiment with each mixture on their own favorite foods.
He invites users to send pictures of their recipes, and includes his own on the website, www.cambridgespicecompany.com.)
The Cambridge-based weight loss concern Maryland Healthy Weighs asked Johnson to create a veggie blend to offer participants; he’s also made up special salt-free and sugar-free spice mixes, as well.
Among the more important ingredient in Johnson’s success has been his persistence.
When he spots a business he thinks might be a good fit for his spice blends, he heads in to talk to the owner.
Doing so has helped him land critical assistance and opportunities.
Crabi Gras merchandise founder Keith Graffius, who began with retail shops (now wholesale) not only offered Johnson a spot on his shelf but the benefit of his marketing know-how; ultimately Graffius created the Cecil’s Rubba Ya label picture and logo.
He told Johnson that although he’s offered to help advise and assist many entrepreneurs, so far he’s the only one who’s followed through and taken him up on his offer.
Johnson’s seemingly contagious “can do” creative spirit inspired a woman helping him at a St. Michael’s food demonstration to find new flavor opportunities on the spur of the moment.
Having run out of chicken to barbeque, Johnson headed to the store to purchase more.
To maintain customer interest while he attended to this errand, the woman sliced up strawberries she’d brought to use as a table centerpiece, added toothpicks, and invited people to scoop them up with a dollop of meat glaze.
The impromptu fruit dip got rave reviews, adding yet another way to savor Johnson’s flavoring blends.
