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NEW RACINE RESTAURANT
Former educator opens Cajun restaurant in Downtown Racine

RACINE — As a teacher at Gilmore Middle School and Case High School and principal at 21st Century Preparatory School, Tasia White’s career in education was steeped in being a positive role model for her students.

White, 36, hopes to continue to inspire her former students, her own three children, and others in the community with her embrace of entrepreneurship with the Oct. 10 opening of her Downtown Racine Cajun and Creole restaurant, TaejaVu’s on Main, 240 Main St.

“It feels good to be able to be a strong example,” she said. “It’s never too early to start living your dream.”

A native of Racine who grew up in the neighborhood around 13th and Grand, White lives by the words of Alfred Lord Tennyson: “it’s better to have tried and failed than to live life wondering what would’ve happened if I had tried.”

Along those lines, White said of stepping out in faith with her new entrepreneurial venture: “If you’re not failing, you’re not trying.”

That being said, she’s hoping for success for TaejaVu’s on Main. If the restaurant’s soft opening weekend is any indication, White and her husband, Levon, made the right move; Tasia said customer response to the new restaurant was “overwhelming,” with most of TaejaVu’s weekend reservation blocks filled to capacity and more than 6,000 Facebook views of the opening weekend preview video.

“It far surpassed our expectations,” she noted. “We had a steady flow of patrons coming in, everyone smiling and having a good time. Overall, the feedback’s been really good. People have been receptive.”

A longtime dream

Life as a restaurateur is a natural fit for Tasia.

“I’ve always loved to cook,” she noted. “I grew up in a home with a mom who cooked pretty much everything from scratch and grandmas who cooked everything from scratch. I was the kid that wanted to be in the kitchen with them. Cooking has always been part of my life.”

An alumnus of Jefferson Lighthouse and Park High schools, Tasia earned her undergraduate degree at UW-Parkside and her master’s at Alverno College, pursuing a “first career, first passion” in education, working in her hometown Racine Unified School District.

But with cooking being a long-standing passion, Tasia also dreamed of one day owning her own restaurant.

“I always wanted to do it, but I always had fears — what if it doesn’t work? what if it’s not well-received? — over-thinking it,” she said of her “suppressed dream.”

Levon said the key turning point was “getting over the fear of the ‘what if’ factor.”

Pandemic provides food for thought

When the COVID-19 pandemic hit Wisconsin in March, it provided Tasia and Levon, a former Case CNC machinist, with time for reflection on the important things in life.

It seemed an opportune time to pursue Tasia’s longtime dream and take the entrepreneurial plunge.

“COVID opened our minds up to the possibilities.” Tasia said. “When COVID happened I was working at home virtually, with a lot of time to think about how time is a valuable asset. I also liked the flexibility of being home with my kids in the morning, not having that morning rush … I thought about how if I made the leap into entrepreneurship I would have autonomy over my time.”

A breakthrough moment for Tasia came while listening to a “really important sermon” by minister Sarah Jakes Roberts entitled “Weeping to Walking.”

“It was speaking to me,” she recalls. “Your passion is something you have to be willing to suffer for. Passion is not a glamorous thing necessarily. It’s something that you’re willing to go all out for. The sermon inspired me. This is something that I was really passionate about. I had to be able to have faith.

“I prayed — went in my room, shut the door and got on my knees … ‘There’s a blessing before me I cannot see, but I know you can see it. I trust you. Whatever it is, I’m just gonna run with it.’ Along the way, there’s been so many signs God absolutely had his hand in it – this was already said and done before I ever figured it out.”

Within a week, the Whites were restauranteurs with a lease and a blank slate for making Tasia’s longtime dream a reality. Five months later, with the ”all hands on deck” assistance and support of family and friends, including Tasia’s dad, Troy Collier, and her uncle, Juan Collier, the couple opened TaejaVu’s on Main to the community.

“There’s a lot of people that have helped me — and continue to stand beside me — to make sure this is a successful venture,” Tasia said of the “blood, sweat and tears” support that’s been given in support of making her dream come true.

Oct. 10 was an emotional day as TaejaVu’s opened its doors.

“I cried tears of joy,” Tasia said. “I couldn’t believe it was happening. I was in game mode. It was euphoria. It’s surreal because it’s real now.”

For Tasia, TaejaVu’s is as much a tribute to cooking legacy laid by her late mother, Tammy S. Collier, as it is an evolving legacy White hopes to leave for her daughters — Ava, 15; Laila, 12; and Elle, 8.

“It’s all about building a legacy,” she said. “It’s bigger than what you do now. It’s what you leave behind … something that my kids can be proud of, something that my family can be proud of.”

Unique niche

The Whites, who dabbled in catering for eight years, looked to differentiate themselves within Downtown Racine’s evolving dining scene.

“We were trying to come up with something different we don’t have here, something you won’t get at the typical restaurant around here,” Levon recalled. “We wanted to bring a different vibe to the area.”

Tasia credited a three-year stint working as a “turnaround” principal in Chicago with expanding her horizons as a “foodie.”

“It expanded my mind — the variety of festivals and foods and events,” she said. “I wanted to bring some of that back here.”

Tasia said they ultimately settled on a “sultry seafood and soul” niche in Cajun and Creole cuisine, largely centered on chicken and seafood. TaejaVu’s also offers a full bar.

Decorated in black and white, accented by a dramatic mural by local artist Dee Hutch and a rotating selection of artwork from Racine’s Mahogany Gallery, the 2,000-square-foot TaejaVu’s offers a wide-ranging menu of appetizers, salads, pastas, sandwiches, soups and boils, frits, and desserts. Signature menu items include the Lobster Po’Boy, Snow Crab Boil, Lobster Scampi with Fried Green Tomatoes, and Tasia’s “World’s Most Famous Mac and Cheese.”

The restaurant officially opened Oct. 14 with COVID-spurred limited dine-in at the bar, carry-outs and curbside pick-up.

Hours

TaejaVu’s is open Wednesdays and Thursdays from 5-11 p.m., Fridays and Saturdays from 5 p.m. to 1 a.m., and Sundays from noon to 5 p.m. All major credit cards are accepted.

For more information, call 262-456-7111 or visit www.taejavusonmain.com. More information is also available on the TaejaVu’s on Main Facebook page.

In photos: Saturday's Wine Walk draws masked crowd out to Downtown Racine businesses
In photos: Saturday's Wine Walk draws masked crowd out to Downtown Racine businesses

State
AP
COVID-19 IN WISCONSIN
Groups band together in attempt to stop COVID-19 spread

MADISON — A day after COVID-19 cases in Wisconsin topped more than 3,000 and the state reached a record 907 hospitalizations, a new coalition of business, education and health groups has formed in hopes of controlling a virus that’s spreading much faster in the state than it is in most of the country.

“Unfortunately, Wisconsin is one of the hottest of all the COVID hotspots in the United States,” said Wisconsin Hospital Association Chief Medical Officer Mark Kaufman, who noted that during one week this month only Texas and California had more cases. Those states have vastly larger populations than Wisconsin, he added.

WHA is part of the effort called “Stop the COVID Spread!”

The coalition includes nearly two-dozen members, including the Wisconsin Counties Association, University of Wisconsin System, Wisconsin Manufacturers and Commerce, and Wisconsin Medical Society, according to Wisconsin Public Radio.

Restaurants and bars have both seen revenue hits because of the pandemic. But only the Wisconsin Restaurant Association is listed as a coalition member. The Tavern League is not.

Organizers of the coalition say it was put together very quickly due to the urgency of the current public health crisis the state is facing, and additional members are expected.

Coalition efforts will include statewide public service announcements as well as a digital advertising campaign “in the five figures,” said WHA President and CEO Eric Borgerding. The advertising campaign will urge Wisconsin residents to take preventive measures — like mask-wearing, social distancing and handwashing — “seriously” in order to prevent hospitals from being overwhelmed, protect workers’ health and prevent further shutdown of Wisconsin businesses, according to a press release.

“It is a two-way street. The protocols set in place at a business is only as good as how they are followed, both by the business and those who patronize the business,” said Wisconsin Restaurant Association President and CEO Kristine Hillmer during an online press briefing.

Many of the precautions the group is urging people to take have likewise been emphasized by Gov. Tony Evers, along with other state and local health officials, for months. Despite this, COVID-19 cases continued to rise and now all seven of the state’s health care emergency readiness regions are seeing “record or near-record numbers of hospitalized COVID patients,” warned Kaufman.

One preventive measure, face coverings, has been especially controversial and is being challenged in court by the conservative Wisconsin Institute for Law and Liberty.

“What we know is masks work,” Borgerding said. “And whether it’s through a mandate or through very vigilant use and encouragement of using masks, we know that it works.”

Local health departments struggling to keep up with testing and contact tracing welcomed the coalition efforts.

“The coalition is showing true leadership at a time when our local public health departments and healthcare systems are under considerable strain. We need everyone to understand how serious the situation is, and do their part to protect our communities,” said Jamie Michael, director of the Wisconsin Public Health Association in a statement.

A look at the graphs that chart the course of the pandemic in Wisconsin shows an uneven path: a recent steep climb preceded by gentler increases and decreases. With each dip or rise, hospitals tried to adjust by restricting visitors and postponing non-urgent surgeries.

Madison’s three hospitals announced earlier they’re assessing how to make room for COVID-19 patients while continuing elective surgeries and non-urgent procedures. In a joint statement, UnityPoint Health-Meriter, SSM Health St. Mary’s Hospital and UW Health said that, in limited cases, such services may be postponed.

In March, hospitals across the state postponed some surgeries in order to preserve doctors, beds and other resources for COVID-19 patients.

But then the curve started to flatten at the end of May as new cases rose at a slower pace and the WHA urged people not to put off care. Doctors say some went without treatment for serious illness out of fear of contracting COVID-19, resulting in a steep drop in patients and revenue for hospitals.

At that time, COVID-19 cases were relatively steady. The seven-day average was around 500 positive tests daily, according to data from the Wisconsin Department of Health Services.

Since then, daily cases have increased nearly five times that amount.