From lemonade stand to soul food legacy: How persistence pays off

MANSFIELD — Long before he opened Marie’s Soul Creations at 54 Park Ave. West, Jeremiah Cline was teaching his daughters what it meant to work for a dream.

It started when his two young girls wanted Jordans. Cline didn’t just hand them the money; he showed them how to earn it.

Together, they got a table, cups, ice, and lemonade, and got to work. About three weeks later, they had enough for the shoes and a little extra to invest. That small success planted the seed for bigger ideas.

That same ingenuity carried Cline forward when opportunity knocked in the form of a food truck. At first, it was nothing but bones—no kitchen, no equipment, just possibility.

He filled the gaps piece by piece: a tent, a griddle, a warmer from Walmart. He cooked outside, hauled food into the truck, and served it through the window. He saved for a commercial griddle, then a fryer, then a refrigerator and freezer.

Finally, he gave the truck a fresh paint job.

Each step was another display of persistence born from lemonade and Jordans.

What started as burgers under a tent grew into a fully functioning food truck. But the expansion didn’t stop there.

Today, Cline and his family is delving into the brick-and-mortar world as they work out of Deja Food’s restaurant in downtown Mansfield. (Deja Food Eatery and Cebuana Bar, a Filipino American restaurant, is temporarily closed.)

At Marie’s Soul Creations, family comes first. It’s even in the name — “Marie” is his daughters’ middle name.

Family at Work

Step inside today, and you’ll see Cline, his wife, and daughters working side by side, serving plates that carry the heart of their story: food built on grit, family, and soul.

Cline continues to set an example for both his kids and the young people he coaches, showing persistence in action. His principles are simple: “Teamwork, hard work, dedication, adversity, and when things get hard, don’t give up.”

He reminds them, “You’ve got to have a dream and you gotta dream big. If you don’t, you’re just gonna let life pass you by.”

Catfish Dinner

The fried catfish arrives golden and crispy, giving way to tender, flaky flesh. Seasoned with a fragrant Cajun blend, the breading delivers deep, savory flavor without too much heat.

On the side, lightly breaded fried okra adds a toasty, earthy bite with a hint of natural bitterness, a perfect counterpoint to the fish’s richness.

Buttermilk cornbread is light, crumbly, and brushed with garlic butter, tying the plate together with warmth and comfort.

Double Bacon Smash Burger

One of their signature dishes, the Double Bacon Smash Burger is made with fresh, never-frozen beef, seared until the edges caramelize.

Juicy and tender, the double patty drips with flavor.

Crisp, fresh veggies add crunch and tang, while a soft yet sturdy bun keeps it all together. Smoky, savory bacon tops it off, making each bite a perfect harmony of texture and flavor. A rightful fan favorite.

Wings

Jumbo split wings, moist and tender inside, get a delicate breading that adds crunch without masking the chicken.

Mine were served plain, with sauces on the side for experimenting.

I won’t list every flavor (they’re all excellent), but a few unique ones I tried included Nashville hot, wet lemon pepper, and spicy peach.

The spicy peach hits first with bright, fruity sweetness, then a smooth, sneaky heat.

The lemon pepper is unapologetically lemony, sharp, vibrant, and tangy in every bite.

Nashville hot smolders with smoky, lingering heat.

No matter the sauce, these wings are impossible to put down.

Side Dishes

Every side is made from scratch, some rooted in family recipes.

Baked mac and cheese is a four-cheese masterpiece; creamy, velvety noodles coated in rich, gooey sauce speckled with seasoning.

The candied yams are tender, sweet, and buttery, with hints of brown sugar and warm spice. Slightly caramelized, they feel dessert-adjacent yet perfect alongside savory mains.

Lastly, collard greens deliver earthy freshness with a satisfying crunch, packed with smoky bacon for rich, seasoned bites that were simply delicious.

Soul on the Plate

Every dish is cooked with care, tied together with consistency. Flavors are bold but never overwhelming, salty and spiced without going overboard. Plates complement each other, leaving you satisfied rather than stuffed.

Cline talks about food the way some talk about music: “Food can make people laugh. Food can make people cry. Food can make people sleepy, it can wake you up.” His cooking carries that philosophy; every dish has a story, every plate has roots.

Here, the story is on the plate. Each bite, crispy, tender, and flavorful, tells of persistence, family, and a kitchen built piece by piece.

You leave full, but it’s not just the food that lingers; it’s the story baked into every bite, the persistence behind the prep, and the family that built it all from the ground up.