| LowCountry Restaurants

Turn Up the Heat with G. Garvin: Episode 512

December 28, 2009

Yes, that was G. and me "turning up the heat" this morning on TV One. I want to thank G. so very much for allowing me to make an appearance on his show. I would also like to thank all of G.’s fans for the compliments regarding my recipes and performance. It was a good time being in the kitchen with G. for sure. With respect to the progress of our restaurant venture, yes, G. and I are exploring opportunities for the launch of our restaurant. We were scheduled to open this past fall in the newly renovated Westfield Culver City. For my people in Los Angeles and/or familiar with the area, that would be the mall formerly known as "Fox Hills." Due to a change in staff at Westfield, and a resulting change in the deal G. and had struck with Westfield, that opportunity did not come to fruition. Presently, G. and I are looking for locations in the West Los Angeles, Hollywood and Calabasas areas of Los Angeles County to launch our first restaurant featuring the LowCountry concept. Please follow our website for updates on our progress. Happy Holidays, Den

Update — August 2008

August 5, 2008

This shall update on the progress of the launch of LowCountry’s Flagship Restaurant.

Negotiations for a prime location in Atlanta have tapered off. As a result, we are considering locations throughout the country. Interesting opportunities in Chicago, Los Angeles, Charlotte and Washington D.C. are all being considered. However, we remain committed to the Atlanta market, which is Gerry’s hometown. Rest assured that we will be coming to Atlanta soon.

Our concept is gaining broad acceptance, and we have already signed up our first investors. We plan to hold an invitation only reception for some select individuals, to whom we will offer the remaining membership interests in the first Flagship Restaurant. Please watch your mail to see if you receive one of those few selected invitations.

I would be remised if I did not take time to acknowledge the passing of my good friend TJ Fox. TJ was a big supporter of Gerry and me, and I am sad he will not be around to see our official launch. TJ taught me to enjoy everyday like it is your last, because it just might be. I am sure when we open the very first restaurant TJ will be somewhere near the bar having a toast — Vodka rocks, with no damn fruit or vegetable.

Back at you soon,

Den

LowCountry-Restarants: Genisis

December 1, 2007

Despite the fact that Gerry and I come from different parts of the country — he from the South and me from California — we are very similar people with very similar backgrounds. We both were influenced heavily by our mothers, as our relationships with our fathers were not the best. We also followed our childhood passions without exemption. For me it was playing football, and for Gerry it was being a chef. Gerry began his career in food when he was just 15 years old, working at restaurants in his hometown of Atlanta, Georgia. While my football career was coming to an end in 1990, Gerry’s career as a chef was just beginning. His hard work and dedication was paying off as he was gaining acceptance as a chef throughout the country, which resulted in him being hired as the executive chef at such establishments as Morton’s and the Four Seasons. Gerry and I met briefly when he opened Reign for Keyshawn Johnson, and became friends when he opened his own restaurant on Third street in Los Angeles, right around the corner from the Beverly Center. Earlier this year Gerry and I discussed an idea I had been vetting with knowledgeable persons in the restaurant industry, most notably my good friend Jot Condie who is the President of the California Restaurant Association, and Ray Villaman, who is the former CFO of California Pizza Kitchen (who Jot put me in contact with). Simply put: my idea was to create a restaurant similar to Houston’s, with a Southern Flare. Incredibly, Gerry had also been considering getting back in the restaurant game by way of a “LowCountry” concept — Southern based food from the states below the Mason Dixon line. You might not believe it, but as Gerry and I discussed our ideas over the next few weeks and months it was like our voices were interchangeable. He would say what he had in mind, and I would say that is exactly what I was thinking too. Likewise, I would say here is what I think, and he would say me too. As we developed our business plan with the help of our talented consultant Mike Atkinson, our concept began to come together. Our website reflects our vision of the restaurant chain that will redefine Southern Cuisine. Gerry and I appreciate everyone’s well wishes and prayers as we move forward with the launch of LowCountry Restaurants. Please feel free to post any and all comments you believe will help us.

Best Regards,

Den