Photos by Johnny & Glo

Fall 2022

“People are pretty excited to graze. I frequently say we are the ‘cupcake’ of 2022.”

airdrielife loves to discover people and businesses that are right on trend, and nothing is more popular now than charcuterie grazing. We caught up with the very busy Jade D’Costa, owner of Johnny & Glo.

When did you start up?

We started on what would have been my grandmother’s birthday, Jan. 22, 2021.

Describe the business in under 100 words.

We are a fully licensed and approved charcuterie catering business. We offer fully customizable, carefully curated graze boxes, graze table installations and a wide range of creative event catering options

Why did you start this business?

I started because I always said “wouldn’t it be cool if…” every time I created a meal, or a graze board for family and friends. Finally, I just said … I’m just doing this. I always lived a very carpe diem lifestyle, but it was only after I lost my dad in 2020 that I realized I really needed to start making big leaps to follow what truly set my heart on fire.

What has been your biggest challenge to date?

The same as most businesses; supply chain has been a real struggle recently, the inflation costs of food and fuel have been another real challenge – but on a more personal level, struggling as a female entrepreneur with that sneakingly loud imposter syndrome and working hard to stay innovative and relevant in a pretty saturated market.

What has surprised you the most?

The way that this business became wildly successful so quickly. It really is true when you put your heart, your whole heart, behind something you will see success. There isn’t a day that goes by that I am not grateful for the opportunities that have been given to me, the friendships and relationships I have built and the true sustainable business this little passion project has become.

What has the reception been for your business?

People are pretty excited to graze. I frequently say we are the “cupcake” of 2022; it’s new, and fresh and very on trend. It’s true what they say about timing.

What has been the most intricate and/or complicated order to date?

We recently did full catering for a wedding of 250 guests. Typically, charcuterie is considered an appetizer and we do a lot of cocktail hours or cocktail receptions, but this was a beautiful spread that was 12 feet long, 12 feet of charcuterie and cheese and all of the other magical additions. I still dream about it.

Share something funny that has happened along this journey.

I like to keep it light – I think if you’re not laughing every day, you’re missing out on so many opportunities to find joy. Recently I hosted a hole for the Little Blind Co. at the Love for Lewiston charity golf tournament. I bribed another local business owner, Denise (Delightful Porches) to come and help. We experienced rain, snow, sleet, hail. One of our coolers filled with charcuterie favours fell off the back of the golf cart. It was a sequence of comical errors. I still laugh thinking about that crazy day.

“If only I knew then.…” how would you finish this sentence when looking back at your beginnings?

If I only knew then that I wouldn’t be able to source my absolute favourite boxes anymore I would have bought 5,000 of them when I could!