Today we’d like to introduce you to Kerston Crawford-Thorns.
Hi Kerston , it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Pearlie’s Southern Kitchen Founder’s Story (Kerston Crawford-Thorns)
I started Pearlie’s Southern Kitchen™ out of love, legacy, and necessity. My earliest memories are in my grandmother Pearlie Mae’s kitchen, the heart of every family gathering. She taught me to cook cornbread when I was just six years old, and I’ll never forget that warm, buttery scent that filled the air. Pearlie Mae believed recipes were a good start, but true cooking came from smell, taste, and touch. “It’s from the soul.” She taught me that food is more than nourishment; it’s comfort, kinship, and a sprinkle of laughter on a plate.
In 2018, I launched Pearlie’s Southern Kitchen to carry forward her legacy. That same year, I was invited to join the State Fair of Texas’ Cohort for Fairs, Festivals, and Expos (Big TEX Masterclass). Upon graduation, Pearlie’s became the first graduate of the program to be invited as a vendor at the Fair. In 2019, we made history as the first African American woman to graduate from the Big Tex Business Masterclass and own a food booth, a moment that marked the beginning of a new era for Pearlie’s.
My husband, Shawn Thorns, has been my creative partner and the driving force behind many of our signature State Fair dishes. As a pit master and fellow cook, his culinary imagination helped shape Pearlie’s menu from the deep, rich flavors of our oxtails to the festival favorites that have become crowd legends. Together, we developed dishes like Oxtail Soul Rolls, Deep-Fried Peach Cobbler, and Southern Greens Soul Rolls, each one honoring Southern roots while reimagining them for today’s taste.
Our journey has taken us from the kitchen to the national stage. Pearlie’s Southern Kitchen has been featured on Carnival Eats with Noah Cappe for our Southern Greens Soul Rolls and on The Kelly Clarkson Show for our Deep-Fried Potato Salad. In 2023, our Ox’cellent Soul Rolls were named a Top 5 Savory Finalist in the Big Tex Choice Awards, introducing oxtails to the Fair’s 1887-year history.
Today, Pearlie’s Southern Kitchen continues to expand through Pearlie’s Southern Heritage™, a retail food line inspired by my grandmother’s kitchen. From our Southern Belle Sweet Potato Pie Mix to our Southern Comfort Oxtail Blend, each product makes “Rich Southern Flavor, Made Simple.” for today’s busy cooks.
Outside the kitchen, I’m grateful for the life Shawn and I have built together with our daughter, London, grounded in faith, family, and purpose. Our story is one of grit, grace, and gratitude, proof that when love, legacy, and determination come together, soul food can become a national brand.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It has not always been a smooth road. Pearlie’s Southern Kitchen was built through faith, sacrifice, and resilience. When I first started, I was working a full-time job while running events, prepping overnight, and managing a family. There were times I cooked sixteen hours straight, slept in my car between shifts, and questioned if the dream was worth it.
Funding was one of the biggest challenges. As a minority-owned small business, access to capital and resources did not come easily. We had to learn to stretch every dollar, barter for equipment, and build our business one sale at a time. Each obstacle, from equipment breakdowns to staffing shortages, taught me how to pivot quickly without compromising quality or authenticity.
Another major challenge was scaling while keeping the heart of our brand intact. I refused to let Pearlie’s become just another vendor. Every dish had to taste like something my grandmother would be proud of. That meant long hours refining recipes, maintaining consistency, and protecting our name at every level, from the booth to the brand.
Despite the obstacles, those struggles shaped who we are today. They taught me perseverance, sharpened my leadership, and reminded me that legacy is not built overnight. It is earned through every setback, every late night, and every lesson learned along the way.
Can you tell our readers more about what you do and what you think sets you apart from others?
At Pearlie’s Southern Kitchen, I specialize in transforming traditional Southern comfort food into creative, elevated dishes that celebrate culture, community, and legacy. Every recipe is rooted in the flavors I grew up with in my grandmother Pearlie Mae’s kitchen, from buttery cornbread and collard greens to sweet potato pie and slow-braised oxtails. My goal is to honor her legacy while introducing Southern heritage to new audiences in an approachable and memorable way.
What sets Pearlie’s apart is our ability to merge authenticity with innovation. We are known for creating festival favorites such as Oxtail Soul Rolls, Deep-Fried Peach Cobbler, and Southern Greens Soul Rolls, dishes that blend old-school flavor with modern presentation. Each one is made with care, seasoned to perfection, and served with a story.
I am most proud of making history at the State Fair of Texas as the first African-American woman to graduate from the Big Tex Business Masterclass and to have a booth at the Fair. Later, we introduced oxtails to the Fair’s 1887-year history. That milestone proved that Southern food, when done with passion and purpose, can stand on the biggest stage and still feel like home.
Beyond our signature dishes, I have expanded our mission through Pearlie’s Southern Heritage, a retail food line designed to make “heritage made simple.” Each product, from our Southern Belle Sweet Potato Pie Mix to our Southern Comfort Oxtail Blend, allows families everywhere to bring a taste of the South to their own kitchens with ease.
What truly sets me apart is my commitment to preserving heritage while empowering others. I do not just sell food; I share stories, memories, and the belief that legacy can be both honored and scaled. Every dish, product, and partnership is a reflection of that vision: soulful, meaningful, and built to last.
Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
For me, risk is another word for faith in motion. Every major milestone in my journey started with a leap that did not have a safety net. When I launched Pearlie’s Southern Kitchen, I was balancing a demanding career, motherhood, and a dream that required everything I had in time, energy, and resources. I did not have investors or a blueprint, only a vision and the determination to see it through.
One of the biggest risks I ever took was applying for the State Fair of Texas. I had no guarantees that my concept would stand out among hundreds of vendors or that the financial investment would pay off. But I believed in my food and in the story behind it. That risk opened doors that changed everything, from national television features to the creation of Pearlie’s Southern Heritage, our retail product line.
I have learned that risk is not about recklessness; it is about trust. You must trust your vision, your preparation, and your purpose, even when the outcome is uncertain. The biggest rewards have always come from the moments I stepped out of my comfort zone, especially when fear told me not to. Every calculated risk I have taken has stretched me as an entrepreneur, a leader, and a woman building something bigger than herself.
Contact Info:
- Website: https://shop.pearliessouthernkitchen.com
- Instagram: https://www.instagram.com/pearliessouthernkitchen
- Facebook: https://www.facebook.com/pearliessouthernkitcheninc
- Youtube: https://www.youtube.com/pearliessouthernkitchen
- Other: mailto:management@pearliessouthernkitchen.com
