The couple met while working together at a Thai restaurant in Memphis and have been married now for six years. It was their dream to one day open up their own restaurant.
After a lot of saving and searching for just the right location, the dream finally became a reality when Blazing Noodlez opened its doors in downtown Corinth.
"We heard through the "Thai grapevine" that The Green Mango was up for sell and bought it," explained Black. The restaurant replaced The Green Mango on April 23 and has enjoyed prosperity ever since.
“I was prepared to do whatever it took. Even if that meant I'd be washing dishes at 1 a.m,” said 36-year-old Black, a native of Memphis.
Popular with both locals and out-of-towners, Blazing Noodlez has something special for everyone. “We can adjust the spice in any dish," remarked Black.
Lynn Rittem, 37, the culinary genius behind the food, began cooking in Thailand at the age of six. She has credited her paternal grandmother for teaching her to love and prepare dishes. Rittem was born in Bangkok, Thailand and raised in Uttaradit. Her authentic dishes and personal touches have made for something truly unique.
“She is a cooking machine,” said her husband. She often experiments in the kitchen while still maintaining the cultural integrity of her dishes.
"We offer a taste of Thailand without ever having to venture out of Mississippi," agreed the couple.
“Lynn is a country girl at heart,” Black mused fondly. “Thai food really is country food, just a different country. It's fusion food, that is a melting pot of flavors and combinations. "
“It burns calories”, said Rittem, an important thing for those who wish to trim their waistlines and or preserve their figures.
Blazing Noodlez has strived to represent the five colors and science of flavors on each plate.
In order to keep the public aware of what is going on, Blazing Noodlez will post a new special each day on Facebook and has plans to set up new signs in their windows.
A new vegetarian soup is also in the works for those who wish to enjoy the flavors without meat.
At the Thai restaurant, everything is fresh and made to order. Sauces and soup stocks can take up to six hours to make and often require a lot of time and stirring. The chilies they use in their dishes have been dried and raised in their own greenhouse.
A former cook at Thai Kitchen in St. Louis and an accountant at Thai Bev, Rittem has learned a thing or two about business.
“If you treat people right, they'll keep coming back. I treat everyone the way I want to be treated,” acknowledged Black.
The attitude of gratitude toward customers has payed off and the steady crowd hasn't stopped. Samples of their various curries are given to ensure everyone has the opportunity to “try before they buy."
In Thailand, herbs and spices are hand ground. “You can tell if a woman will be a good wife by the rhythm she makes with her mortar and pestle,” beamed Rittem. Her easy going nature and light hearted humor immediately set customers at ease.