Joyfull by Chef Roza Phox

Joyfull by Chef Roza Phox Private dining, supper clubs, postpartum care, and nourishing food experiences. More than food - it’s joy.

JOYFULL is a hospitality brand offering private dining experiences, seasonal supper clubs, curated meal programs, and thoughtful food-centered gatherings. Led by Chef Roza Phox, JOYFULL blends flavour, care, and connection into experiences designed to bring people together.

08/27/2026

I’m running for Sarnia City Council.

Not because it’s easy. Because it’s time.

For the joy of Sarnia.

08/27/2026

I don’t love my job, I’m in love with my life.

08/26/2026

Everyone dish was made with pure love for this wedding. When food is your love language, we got you.

Now booking micro weddings for the ones who love food and joy.

08/25/2026

Joy is the answer.
Share in my joy with me.

08/24/2026

Lately I’ve been making this, my version of shakshuka. It’s based on something I grew up eating, just made easier, one pan, no fuss.

Tomato basil soup, simmered down, mushrooms folded in, eggs cracked right into the pot. Use whatever Phase One vegetable you’ve got on hand, this is just what I had today.

Eat it straight out of the pan.

Recipe below. 🧡

Tomato Basil Soup Shakshuka

Ingredients

• 2 packets IP Tomato Basil Soup, prepared per package instructions
• 1 tbsp olive oil
• 1 clove garlic, grated
• 1 cup mushrooms, sliced (or any Phase One-friendly vegetable you have on hand)
• 4 eggs
• ¼ cup parsley, chopped
• Salt and pepper
• Chili flakes, optional

Method

1. Prepare IP Tomato Basil Soup according to package instructions in a skillet.
2. Warm olive oil and garlic into the soup, let simmer 3–4 minutes.
3. Add mushrooms, cook until softened, about 5 minutes.
4. Crack eggs directly into the simmering soup, spaced apart.
5. Cover and cook 5–7 minutes, until egg whites are set and yolks are still soft.
6. Finish with parsley and chili flakes. Serve straight from the skillet

08/21/2026

Joy is what we do, food is what we make.
Choose joy.

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Sarnia, ON

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