THE VIRGINIAN-PILOT
Copyright (c) 1994, Landmark Communications, Inc.
DATE: Sunday, July 3, 1994 TAG: 9407020172
SECTION: SUFFOLK SUN PAGE: 18 EDITION: FINAL
SOURCE: BY CAROLE O'KEEFFE, STAFF WRITER
DATELINE: SUFFOLK LENGTH: Medium: 84 lines
AGAINST THE ODDS but with what she says was heavenly intervention, Jessie M. Copeland, 44, opened a restaurant she hopes one day to turn over to her children.
Copeland, born in Newport News but raised in Chuckatuck and east of downtown , now lives near the municipal airport. She opened C&C Restaurant at 1226 White Marsh Road late last year after receiving a message from God, she said.
After illness struck both her husband and herself, Copeland prayed for employment that would allow flexibility, family involvement - and provide income.
``I said, `Lord, give me something to do.' And one day he just said, `Open a restaurant around here,' '' Copeland recalls.
``Around here'' for Copeland was the shopping center on White Marsh Road anchored by Food Lion.
C&C, which stands for Copeland and children, is not visible from the street, but it is located in a side wing of several other stores in the strip center.
All but one of Copeland's six children, ages 10 to 29, help in the restaurant, even though one is married and three have other full-time jobs. Copeland has five grandchildren.
While this is Copeland's first business, she managed Duke's Sandwich Shop on East Washington Street for a couple of years and found her country home-style cooking was a welcome addition to Suffolk diners.
She had worked for years at General Electric in Northern Suffolk before it closed, then at the Lipton Co., and QVC for a time. But Copeland says that when she got the message it was time to open a restaurant, she was ready.
Her home has been a place people ``always find something to eat.''
Copeland has enjoyed cooking since she was a child. She has also taught all of her children to cook. Their first jobs have always been in area fast-food restaurants, she said.
Copeland said she applied at several area banks for financing for her restaurant that was needed to convert an empty shell into kitchen and dining facilities. They wouldn't take the risk on a new business, she said.
But Copeland figured with God on her side she would get the financing she needed. Friends and family told her not to be concerned about the finances.
``A friend of mine said don't worry about the money. Go get the menus printed.'' She did - and the friends and family came through with the necessary funds.
She had everything done to the premises ``from the ground up.'' There are two seating areas. The main one seats 50 in booths. The banquet room, with tables, seats 75.
The restaurant's walls are paneled and wallpapered in forest green and peach.
Copeland's restaurant features what she calls homemade country cooking. All the ingredients are as fresh as possible. She offers baked and fried fish and chicken and vegetables like collards, green beans, string beans and butter beans.
Everyday except Monday, when the restaurant is closed, Copeland has a breakfast special for $2.95 with herring, home fries with onions and corn bread.
Lunch specials include such entrees as chicken and dumplings or pickled pigs feet. These come with two vegetables and corn or plain bread.
Copeland also fixes potato salad, coleslaw, macaroni and cheese and yams. For desert, she has whole pies and cakes, or just slices. All items can be eaten in the restaurant or taken out. And all side orders can be bought in bulk.
Copeland also does catering any time of day for any group.
After one recent church function, Copeland said she got a lot of compliments and the minister came in the next day for a herring breakfast.
Customers are not only those who live nearby, but professionals who work in and around downtown, Copeland said.
The most expensive dinner is a T-bone steak for $7.50, with two vegetables. A chicken leg snack is only $2.75.
There are three full-time employees at C&C, plus family.
The hours are 8 a.m. to 7 p.m. Tuesday through Thursday, 8 a.m. to 9 p.m. Friday and Saturday, and 11 a.m. to 6 p.m. Sunday. ILLUSTRATION: Staff photo by MICHAEL KESTNER
Jessie Copeland gives credit to heavenly intervention for the
restaurant she opened on White Marsh Road.
by CNB