P.O. Box 4728
Petaluma, CA 94955
Click to email
Basic Wine Marinade
- 1-4 tbs The Sauce (depending on your flavor)
- 1 small diced onion
- 3/4 cup white wine
- 1/3 cup olive oil
- 1 tsp each of your favorite herbs (we use basil, rosemary, cilantro, oregano or lemon zest)
Combine all ingredients and marinate your favorite meats!
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.
and the story continues…
For over 20 years, Jim Sartain and his partner, Rebecca Lee, made The Sauce for their business, Sartain’s Menu, its spicy sweet flavor attracting all kinds of hungry customers and eager restaurants. The Sauce is a unique blend of spices and sauces; its bold Cajun roots blending with the original inspiration of a chipotle paste from Mexico, to which Jim “added this and that.”
The deliciously tangy flavor is perfect with meats, fresh hot plates and even crackers with cream cheese, The Sauce is less a dip and more of a honeyed-spice that makes dishes into a party delicacy.
Soon Sartain’s added a new savory Marinade to its menu, helping customers mix the same vigor and kick of The Sauce into their own poultry and meat cuts at home.
After so many years of running the business, Jim decided that rather than letting his namesake die out when he retired, he would donate the business to his daughter’s old school: Casa Grande High School in Petaluma, California. And so, in 2012, after a series of agreements and legalities, Sartain’s Menu was officially passed on to Casa Grande, to be taken on and run by the new Entrepreneurship students.
The class teacher, Chuck Wade, helped the students learn about how to run an active business by including them in many of Sartain’s operations, and even assisted each of them in creating their own unique small businesses. The company remained steady and successful as the students learned and helped it to develop by doing demos at local markets and selling to peers and parents. The money earned was used to help finance the class and the Marketing, Media, and Managing cluster of the school.
Now in 2014, the business continues to thrive with a new teacher, David Meirik, and new set of students, with a few second-year students helping as well. The product is as delectable as always, and many of the student-staff members purchase bottles to take home for themselves.
Sartain’s Menu has undergone many changes, in both management and staffing, but the dedicated and positive spirit of the original business remains strong and alive in the hard-working students and teachers that now run it. Many things may have changed, but any customer can attest that the special fire and flavor of Sartain’s has never, and will never, lessen.