A memorable lunch is a bit of an anomaly in The City Beautiful, especially downtown. A bright addition to the scene, Pearson’s Cafe is a new venture by established Orlando catering company, Pearson’s Catering.
Chef Kim Pearson and husband, Dan Shier, have been serving the central Florida area for over fifteen years. Pearson began her culinary career at the Ritz-Carlton Buckhead in Atlanta, Georgia. Her passion for food, and requests from catering clients to offer Pearson’s in a retail setting led to the opening of Pearson’s Cafe in late March.
Known for real egg breakfast offerings, a signature Cuban sandwich with house roasted mojo pork, a hearty turkey cranberry sandwich on homemade cranberry walnut bread, scratch made soups, and gourmet cookies, brownies and bars, this spot is open for breakfast and lunch, Monday through Friday.
We recently chatted with the owners to find out more about Pearson’s and their love for the culinary world.
Tell me a little bit about Pearson’s and your background?
I grew up in the central Florida area, and I’m happy to call Florida home. I attended Florida State University and earned a degree in retail merchandising. I had always enjoyed food and cooking, which led me to pursue a culinary degree at Johnson & Wales University. After graduating, I worked at the Ritz-Carlton Buckhead in Atlanta, Georgia. I worked with excellent French chefs in a variety of restaurants. Eventually I was ready to return to Florida, and to build my own venture here. I started Pearson’s Catering in 1994. With a lot of hard work and sweat equity, the business grew. I met and married Dan, and together we have continued the forward momentum. Our clients have been urging us for quite some time to open a restaurant, and when the opportunity arose earlier this year, we decided we should jump on it!
What makes your sandwiches and pastries extra tasty? Do you work with other local business for your ingredients?
Our food is extra tasty because we use great ingredients and make much of it in house. Our top round roast beef is made in house–it’s not pre-packaged lunchmeat. The mojo pulled pork on the Cuban is all made from scratch, as are all of our BBQ sauces. Chutneys, toppings, and sauces are made from my own recipes, which I have worked to perfect over the past 20 years. My dad is a retired surgeon, turned bread baker. He makes the cranberry walnut bread fresh for the turkey cranberry grill sandwiches. Dan makes his famous chili, and has recently taken over the production of focaccia for our Italian sandwiches. We want every detail to be absolutely delicious.
We do work with other local businesses including Olde Hearth Bread Co., Downtown Credo coffee, and Chef Bob’s RS&H Roasts coffee. Olde Hearth provides the breads and croissants that we don’t make ourselves. Credo supplies regular coffee, and RS&H Roasts developed our signature flavor: Pearson’s Pear. We’re the only place in the US offering pear flavored coffee!
What’s the greatest and hardest part about owning your own business?
The greatest part is the freedom to do things exactly how you want. Everything is the way it is, because it’s the way Dan and I want it–it meets our standards of food and service quality. The hardest part is the long hours, and balancing between running two businesses now.
Tell me a little bit about your menu inspiration? Favorite item on the menu?
The menu is inspired by our catering clients. We’ve taken their feedback, suggestions, preferences, and fan favorites, and brought them to a retail space. My favorite menu item is the turkey cranberry grill-it’s definitely one of our signature items, and special because my dad makes the bread. Dan makes his special chili, which he’s very partial to. It’s like children though–you’re not supposed to have a favorite, so we love all our menu items equally! 
Make sure you add Pearson’s to your lunch rotation!
Photo Credits: Pearson’s Cafe