About Us

How the Sauce Was Made

Take one phone-guy by day / backyard barbecue genius by night (who HATES vinegar, likes hot flavorful foods and loves creating new menus for his guests), add copious amounts of tequila, garlic and honey (three of our main food groups) ...

After smoking over a slow fire, mince Chipotle pepper with more garlic and onions. Mingle with a little seasoning, a little “spice” (hey! We gotta keep a few secrets). Gently blend in one bookkeeping whiz, who really likes to eat, especially if someone else (see above) is cooking. And what do you get? An unexpectedly positive response from friends and family, classmates and strangers off the street. Fame and fortune, (okay, of a limited variety, but just you watch.) And one killer Sauce.

And how did we name it? We worked on The Sauce for so long, we couldn’t think what else to call it. Think of it this way, there are four mother sauces, Béchamel, Veloute’, tomato and brown or as us ‘Mericans say, white cream, white stock, tamata, and gravy. The way we see it, The Sauce is the fifth mother sauce. You can use The Sauce to enhance, build on, blend with, mix in, or spread on just about anything you can imagine.

So now we both work our day jobs and ‘do Sauce’ on nights, weekends and lunchtimes. Occasionally we can press Jim’s daughter, Jes, into service, too. (We have tried to convince her that someday all this could be hers - she seems unimpressed so far - kids, go figure.)

We hope you’ll give it a try. While we don’t expect everyone to find they can’t eat without it, we are sure you’ll always need some in your pantry. Awaken that sleeping gourmet - it’s an easy way to add some personality to your meals.