Fast Food Made Fresh — That’s What’s CUP

By Lauren Lege

Redfish Village and Peddler’s Pavilion in Seacrest is home to 30A’s one-and-only “fast food” joint, CUP. But don’t get the wrong idea: “Fast food” is in quotations for a reason. Yes, it’s fast and it’s food, but it’s also healthy and well-prepared in 20-oz. cups with a CUPlement sauce, ready to go, just waiting to be plucked out of the display cooler.

“There was a niche to be filled for busy people on the go who wanted to eat better; wanted their families to eat better,” said Paulette DeGraw, CUP’s owner.

CUP creates low calorie, high protein recipes. Most recipes, including desserts, are gluten free. “We have taken traditional recipes and created quick, healthy, and delicious meals,” said DeGraw. “Our meals last up to 7 days, so people can come in only once a week, but enjoy the convenient and tasty meals all week long. Some customers have been known to buy 16, 17 or 18 CUPs at one time.” CUP’s “Bottoms Up” recipe was inspired by the American classic cheeseburger and fries, made with rotini pasta, a beurre blanc and queso sauce, lean seasoned steak, gherkin pickles, grape tomatoes, potato chip sticks, and a CUPlement savory steak sauce. This is a big hit among kids, and a convenient choice for the busy parent.

Inspired by a night at the sushi bar, there is also the popular “Tune Up” CUP, sporting layers of seaweed salad, cabbage, quinoa, edamame beans, Ahi pan-seared tuna, pineapple and a CUPlement gluten-free soy with ginger and wasabi.

Be on the lookout for “What’s Up Chef Specials” to taste new recipes that could infiltrate other CUP locations based on the community’s reaction. As a test kitchen, DeGraw and her team are able to play with recipes to best fit the demographic.

“If a ‘What’s Up’ repeatedly sells out, it is added to our regular menu,” said DeGraw. “It’s an opportunity for us to put the feedback we receive into motion, and to create what our customers are hungry for. It is rewarding to hear and to see peoples reactions to our concept and our food.”

Not only can you voice which recipes make it onto the menu, you can also attend one of CUP’s Open Mic Nights to quite literally be heard. This is a free monthly event, open to everyone. The next Open Mic’s will be on April 26th and May 24th.

The CUP location in Redfish Village provides indoor and outdoor seating, and free wi-fi affords the ability to simply hang out or even have business meetings. CUP also caters, and it’s an economical alternative for people who may not have ample supplies of plates, napkins and silverware.

Not only does CUP support all of the busy-bodies along 30A, they also strongly believe in supporting and building awareness for non-profit organizations that are making a difference. A portion of CUP profits are given to support these organizations through a program called Compassion CUP – Give it UP. CUP’s current Compassion CUP charity is Food For Thought. “We are inventing the wheel and having fun at the same time,” said DeGraw.

CUP’s hours are from 8 AM to 7 PM, offering breakfast, lunch, dinner and dessert, with organic coffees and teas to wash it all down. For more info, check out CUP’s Facebook page.