Pantry of Passion
New York Stripclub is Boji’s own brand of seasoning.
Andrew Boji is The Paper Plate Chef
By Crystal Kassab, Ed.D.
Two years ago, Andrew Boji started posting his food on Instagram just for fun, with no plans to do anything more than entertain the family and friends he cooked for. He always made good food for everybody, and they always saw his passion. They wondered if he would open a restaurant, but that never occurred to the 33-year-old.
A friend invited Boji to take a barbecue course in Georgia with Myron Mixon, a world-renowned barbecue chef who was once a contestant and eventual judge on TLC’s BBQ Pitmasters. Though he already made great barbecue, he took the opportunity to go down south and learn more. The experience further sparked his interest in grilling, so he decided to capitalize on it. He started mixing spices and encouraged his family and friends to taste them, seeking their honest opinions.
“Like Emeril Lagasse, I do a live show for people, and everyone gets some when it’s hot,” Boji said playfully.
In 2025, he transitioned from real estate sales to retail sales, launching his own seasoning brand, New York Stripclub, with plans to offer a barbecue subscription service in addition to current in-store and online availability. Right now, there are seven flavors, with a dozen more coming soon, and one hot sauce.
Boji uses only real ingredients, with no fillers or MSG, and mixes them himself in small batches to ensure the utmost quality and flavor for people’s pantries. Zerbo’s, Market Square, and Holiday Market are just a few of the local grocery stores that carry the brand, which is available from Ann Arbor to Grosse Pointe and many places in between.
Boji’s moniker, Paper Plate Chef, was born out of unintentional wit. For example, he would grill a $150 Wagyu steak or recreate a fancy pasta dish and then put it on a paper plate. It was funny to onlookers, but the single bachelor living alone just did not want to wash dishes! The name and the joke stuck, and now he has nearly 7K followers who enjoy his recipes, humor, and throwaways.
New York Stripclub is growing fast, and Boji is doing his best to keep up with the demand of a one-man show. As president, spice mixer, distributor, labeler, demonstrator, stockperson, cameraperson, and CPA, he alone can convey a clear message to his customers.
“My products are a result of my passion. I just want to share good, quality spices with people at a good price.”
For more information, go to www.thenewyorkstripclub.com and/or email info@thenewyorkstripclub.com for partnerships, collaborations, and/or retail info. Follow @newyorkstripclub and @paperplatechef_ on IG for recipes, products, and other ideas.
The Paper Plate Chef’s Favorite Things
Spice: SPG (Salt, Pepper, and Garlic)
Steak: New York Strip
Pasta: High-Protein Lemon Garlic Shrimp Linguine (recipe below)
Grill: Weber Grill
Saying: Waste it to taste it!
Sneak peek recipe from the company’s unreleased cookbook:
High-Protein Lemon Garlic Shrimp Linguine
Ingredients:
1 lb. large shrimp, peeled and deveined
8 oz. high-protein linguine (like Barilla Plus+, chickpea, or lentil)
2 Tbsp. olive or avocado oil, separated
5-6 garlic cloves, minced
Zest of 1 lemon
Juice of 1 large lemon (about 3 Tbsp)
½ tsp red pepper flakes (optional)
½ cup of reserved pasta water
¼ cup of grated Parmesan (optional)
2 Tbsp. and 2 tsp. of New York Stripclub SPG, separated
2 Tbsp. salt
2 Tbsp. chopped parsley or basil
Lemon wedges
Method:
Bring a large pot of water to a boil and add 2 Tbsp. salt. Add the linguine and cook until al dente. Reserve ½ cup of pasta cooking water, then drain.
Pat shrimp dry and toss with 2 tsp of New York Stripclub SPG.
Heat 1 Tbsp. of oil in a large pan over medium-high heat. Cook shrimp for 1-2 minutes per side, until pink and cooked through. Remove shrimp and set aside.
In the same pan, lower the heat to medium and add the remaining oil. Sauté garlic for 30-45 seconds until fragrant. Then, add lemon zest, lemon juice, pasta water, 2 Tbsp of New York Stripclub SPG, and red pepper flakes (optional).
Add pasta and shrimp to the pan and toss to coat, reducing the sauce slightly (1-2 minutes).
Stir in Parmesan (optional) and garnish with chopped parsley or basil and lemon wedges.
Serves 2-3