Starts in a Commercially-Approved Kitchen

[Brett]

Technically, one cannot prepare or sell food to the general public unless it is start-to-finish cooked in a commercially-approved kitchen. My wife and I are fortunate to know a few restaurant owners in Indianapolis. Bill Pritt, who went to College with me, owns the Blu Martini on 96th & Gray and the downtown restaurant and nightclub called fortyfive degrees, which just opened this month! Thanks to Bill for believing and supporting our passion for great Italian sauces to hit the tables of America.

Bill asked, "What's the secret to great sauce?" That was easy, for me. First of all, start with a great tomato. Indiana is fortunate to have Red Gold as one of its own. They put together a stellar product that is the rich base of most of our sauces. For us, having our own herb garden is key as well. Yes, we grow the basil, Italian parsley, oregano, and sage right at our front porch, along with several other fresh herbs. We're also working on a garden, but the harvest has not yet come in. So, bottom line to all of you... start with GREAT INGREDIENTS!

Along with great ingredients, you've got to love what you're doing! When you ask your grandmother how she can come up with such a great fried chicken leg, she usually says something like "I put a lot of love in it, honey!" That's right!! That's the passion behind what great cooks are doing in the kitchen. It's not just about the great ingredients, or the presentation, or the flavors, or whatever... it's about the love that goes into the pot too! I really love getting into the kitchen, and I especially love what I'm doing when I'm putting together one of my many Italian sauces.

Notice the steam jumping out of the canning pot. To get a great product, with shelf-life stability, you need to use either high-temperature water-bath or pressure canning techniques.

Here's a very happy man, proud of his creations! This is one of many--many batches that went through the process today. We'll be launching our website very soon, perhaps tomorrow. If you're interested in getting some of this sauce, just sit tight a little longer, then I'll tell you how to place your orders online.

Cheers!

[Stacey]

Look at you canning. Gram would be so proud!!