We’re at the AmericasMart in Atlanta
Dom Celentano, the Foodpreneur, knows from first-hand family experience holding executive positions at Celentano Bros., Inc about developing new food products and bringing them to market. He teaches food entrepreneurship and consults, too. His website and weekly updates and knowledge posted on About.com inform and inspire those seeking to learn how to bring a new food product to market.
Often the focus of his articles is a food entrepreneur who has solved the ICE puzzle: “Innovation, Creativity and Entrepreneurship representing the elements of a successful food venture.”
Slather Brand Foods founder Robin Rhea is featured in this article from Dom Celentano.
Learn how Robin Rhea experienced her light-bulb moment and how she formulated her plans to bring you Slatherin’ Sauce. Read the article.
One of the things I’m super passionate about is what we feed our children. As a former teacher who spent many years in the classroom and also as a mother, I have committed Slather Brand Foods to campaign for better meals in the school cafeteria and at home.
The recent United Kingdom study conducted by Kate Northstone, of the University of Bristol and published in published in the Journal of Epidemiology and Community Health reports that feeding children processed foods may lower their IQ.
“A diet high in processed food at the age of three was linked to a slightly lower IQ at the age of eight and a half, suggesting early eating habits have a long term impact.” [BBC report Healthy diet ‘boosts childhood IQ’] Read the news about the study.
What can you do to offer fresh foods to your children and help them develop healthy eating habits and the best minds? Here are my suggestions:
- Model healthy eating. Children who see you eat lots of fresh vegetables and fish will want to eat them too.
- Grow fresh vegetables. Children who help grow radishes, broccoli, spinach and other vegetables will be proud of and want to eat what they harvest.
- Serve colorful steamed soft, veggies or soft fruits, in finger sized bites for young children just learning to feed themselves. They are so proud that they can master this new skill. However, consult your pediatrician for expert advice on which veggies, fruits and meats to feed them and at what stages.
- Eat fresh or as close to fresh as you can. Avoid commercially canned produce. You might even “put up” like my momma did when I was growing up. Home preserving of food is better and you can do it. Respected blogger Heather Solos of HomeEc101.com is a great source of information on home preservation of foods.
- Plan your meals. When you plan your meals, you’ll feel less desperate and won’t as easily fall back on commercially processed foods. Again, my go to girl is Heather Solos who uses a plan and shop cycle.
Photo credit: flickr user wwworks
Thank you all for coming out and supporting us yesterday at Taco Spot. I am truly amazed by the turnout and the responses we got about Slatherin’ Sauce…and always humbled!!!! Despite the fact that the weather was so dismal, we had a great response and I think everyone had a good time. Lindsey and Jason of The Taco Spot did a fantastic job with the food.
We’ll have some photos posted from the event up on our Facebook page in the coming days. So, be on the lookout for those and tag yourself and your friends.
I especially loved meeting Pastor Chris and his son Chris (below) whose church will be having a mega Easter Egg drop this Easter time. Pastor Chris said, “Awesome people/awesome product!” They invited Slatherin’ Sauce to be there for the drop and so we’ll be coordinating that with them in the coming months.
We also had the pleasure of meeting JasonCZ (his Twitter handle) who took a photo of himself in his shirt that we gave him. Jason has the most lovely family, who were with him on Saturday.
I also want to say a very special thank you to my team who helped make the day awesome. Here is my right-hand and VP of Sales, Cheryl Savage! Cheryl thought of so much to make this event special. I jokingly call myself, the Queen of Slather and Cheryl the Princess of Slather.
Thank you again for supporting our efforts and making Slatherin’ Sauce a recognized brand!
Rich, dark chocolate truffles accompanied by Champagne say romance better than anything! We think this recipe developed by cookbook author and Chef Holly Herrick using Spicy Slatherin’ Sauce combines the perfect zing to snap your love’s heartstrings.
Chef Holly says, “Dark chocolate takes on shades of ancient Aztec cooking with a splash of Slather Brand Foods Spicy Slatherin’ Sauce and a dash of chipotle chile powder. At first sweet with a mildly hot finish, these easy chocolates are perfect for romantic celebrations. And, they can be prepared days in advance, if need be.”
Slathered Chipotle-Spiked Chocolate Truffles
(Makes about 40 truffles)
For the ganache:
1 cup coarsely chopped semi-sweet chocolate
1 cup coarsely chopped dark chocolate
1 cup heavy cream
½ teaspoon ground chipotle chile pepper
2 tablespoons Slather Brand Slatherin’ Sauce Spicy Recipe
For the chocolate dusted finish:
½ cup unsweetened cocoa powder
½ teaspoon ground chipotle chile pepper
To prepare the ganache, combine the semi-sweet and dark chocolates in a medium bowl. Separately, heat the cream in a small skillet over medium high heat until just simmering. Pour the cream over the chocolate. Stir with a wooden spoon or spatula to combine completely. Once combined, stir in the salt, chipotle, and Slather Brand Slatherin’ Sauce Spicy Recipe until incorporated. Cover with plastic wrap and refrigerate until completely set, at least five hours or overnight.
To finish the truffles, sift together the cocoa powder and chipotle chile pepper in a small bowl. Using a teaspoon, dip into the set chocolate ganache and level off the teaspoon. Scoop the chocolate out and roll, between palms, to form small little balls of chocolate. Roll each of these in the cocoa powder and chipotle mixture until completely coated on all sides. Arrange in a single layer and repeat until the ganache is gone. Count on approximately 40 delicious truffles. Refrigerate, covered with plastic, until ready to serve. They will store for several days and up to one week in the refrigerator.
Cookbook author and Chef Holly Herrick is a Cordon Bleu graduate and an intrepid foodie. Her knowledge of food has guided many to new horizons. Her cookbooks,
- The Charleston Chef’s Table – Extraordinary Recipes from the Heart of the Old South, (Three Forks Press, December 2009)
- Southern Farmers Market Cookbook, (Gibbs Smith, June, 2009)
- Tart Love – Sassy, Savory, Sweet and Southern, (Gibbs-Smith, New Book Available 9/1/2011)
are widely respected as touchstones for innovative ideas mixing classical abilities, local knowledge and regional flavors.
In the coming months, we’ll be sharing Holly’s inspirations for Slatherin’ Sauce. Her first recipe for us debuts in our recipe section. It’s her take (using Slatherin’ Sauce) on everybody’s favorite snack, chicken wings. Holly’s “Super Slathered Sweet ‘n Hot Pepper Wings” recipe will deliver wonderful flavors and delight!
Holly said about her preparation, “I browned, braised and broiled. Reduced the braising liquid to a virtual glaze and folded it into the sour cream. It is sweet, so I used the hot version and added some onion and poblano in the sauté, after the browning…also some white wine and later, lime juice. I’m very pleased with them.”
Holly, we’re so pleased to be working with you!
Remember your first time? No, not that! We mean tasting Slatherin’ Sauce! See why we always say, “Don’t Rub it In, Slather It On! (®)”
We had fun at AmericasMart sharing tastes of Slatherin’ Sauce with all the new friends we met and made.
(Makes about 20 wings)
Perfect for Super Bowl Sunday, these zippy wings* can be prepared ahead and re-heated at game time. Don’t forget the napkins!
3 pounds chicken wings
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon olive oil
½ poblano chile pepper (or substitute a green bell pepper), finely diced
½ medium onion, peeled and finely diced
1 large clove garlic, smashed and finely chopped
Salt and freshly ground black pepper
¼ cup dry white wine (suggest Sauvignon Blanc or Chardonnay)
1 cup Slatherin’ Sauce Original Recipe
½ cup best quality, low sodium chicken stock
Juice of ½ lime
Dash salt and freshly ground pepper
For the dipping sauce:
Combine 1/2 cup of reduced pan glaze/sauce (see below) with 1/4 cup sour cream
Remove the wings from their packaging and pat dry with several paper towels. Generously season on one side with salt and freshly ground pepper. In a large, sturdy pot (about 9 – 13 quarts big), heat the butter and oil over medium high heat. When melted and sizzling, add the wings in a single layer, seasoned side-down, without crowding. (Note: Do this in batches if necessary!) Season the other side generously with salt and pepper. Cook the wings until golden brown and crispy on the first side. Flip and repeat. When browned on both sides, remove the wings and set aside on a plate. Drain all but 1 tablespoon of the fat from the pan.
Reduce heat to medium high, and add the poblano, onion, garlic. Stir to coat and season generously with salt and black pepper. Cook gently until the vegetables are just translucent, about 5 minutes. Increase the heat to high and add the white wine, stirring the bottom and sides of the pan to pick up any brown bits. Reduce the wine by half. Add the Slatherin’ Sauce, stock and lime juice, stirring to combine. Season lightly with salt and freshly ground pepper. Return the wings to the pot, over medium high heat. (Note: They should have just enough liquid to be covered by half. Add more stock if necessary). When simmering, reduce the heat to low and cover. Cook very gently on the stove, stirring every 30 minutes or so, for 2 hours, or until very tender.
(Note: The wings can be prepped to this point and refrigerated over-night, or you can proceed from here to quickly finish the sauce and the browning process!)
Heat oven broiler to high. Arrange the wings in a single layer on a broiling rack or roasting pan. Place under the broiler, on the closest rack, and broil until crispy and crusty, about 3 minutes. Flip and repeat on the second side. Set aside on a warm plate when done. Meanwhile, over medium high heat, reduce the left-over sauce in the pot down to a loose glaze, or about ¾ cup of sauce total. Brush the top of each wing with a pastry brush to lightly coat and glaze the wings. Combine ½ cup of the remaining sauce with ¼ cup sour cream, stirring to combine evenly. Place the dipping sauce in a small bowl surrounded by the delicious, hot wings. May the best team win!
*This recipe was developed by cookbook author and Chef Holly Herrick exclusively for Slather Brand Foods.
Over the course of the years I’ve hosted many events for family and friends. Holiday get-togethers, family celebrations, and just Friday evenings with the girls.
With each event I’ve hosted, my goal has been to create a welcoming atmosphere where each guest can relax, enjoy the food I’ve prepared and can leave feeling refreshed and happy to have been with everyone else.
I learned from my mother so much of how I entertain and share my hospitality. The single thing that stands out is to do the most with what you have! You don’t have to offer prime rib or steak to your guests. Sometimes popcorn and beer is just the right combination. Other times, it may be a vegetable plate of your best summertime garden produce. And if you want to use paper plates, go for it—although I prefer not adding to our landfills—so I use washable plates and utensils.
But no matter the type of event, I’m guided by these five tips and my desire to offer sincere hospitality to each guest:
- Like goes with like: For guests that is. Invite people who will mix well with one another. Always determine which guests are natural connectors. Then when you have those guests add your other guests, thinking about what they have in common and how their personalities mix. And know each person’s style, formal, casual, overbearing or laid-back. Just don’t have too many overbearing people at an event, or you’ll get chaos!
- Create a setting that invites conviviality: Know how everyone gravitates to the kitchen? People like cozy settings. It’s our nature. It makes us feel protected. So, plan your party setting so that you have areas where people can gather for conversation. Establish the mood with creative lighting and cushions on the deck or furniture. If its daylight and you’re having your event outside, group potted plants with your lawn furniture so you create a garden room feel. The goal is to create places where people can cluster.
- Select a theme: Now we’re not talking each party has to be Arabian Nights! I mean think Winter Warm-up or the color red, as an example. If you select red, let it help you decide on your linens, plates, and flowers. You can even extend that to your clothes. If its summer and you’re having a pool-side event, think water; finding items that remind you of summer aqua pools and cool splashing. See what I mean?
- Plan your menu: Try to build your menu in alignment with your theme and select items that don’t have you completely in the kitchen at the last minute. Make your shopping list early and shop several days before your event. Also, many great hostesses will tell you not to experiment with an un-tested recipe at your event, but I’ll tell you that if you have confidence in yourself as a cook, you may want to do this, because the excitement that comes from doing something new carries over to your guests. However, don’t do this if you aren’t an accomplished cook! Instead, try something new, testing ahead of time so you aren’t harried.
- Relax: If you relax and are at ease, your guests will be too. And as the great Julia Child often did, don’t worry if something doesn’t come out right! The focus in on everyone being together, not on whether or not a few of the burgers are singed at the edges.
So far, our days in Atlanta at AmericasMart have been amazing! We had a “standing-room-only” crowd at our cooking demo on Friday and we’re finding so many new folks who love Slatherin’ Sauce and are going to share it with their customers.
Join me in welcoming our new retailers:
1335 1st Ave. North
Fort Dodge, Iowa 50501
210 N. 8th St.
Manitowoc, WI 54220
The Finishing Touch
633 Brookway Blvd
Brookhaven, MS 39601
Marsh Harbor Studio
110 Marsh Harbor Drive
Havelock, NC 28532
The Coastal Cupboard
644-J Long Point Road
Mt. Pleasant, SC 29464
Possibilities of NY
585 Moseley Rd.
Fairport, NY 14450
Carolina Health Centers
577 Bypass 72 NW
Greenwood, SC 29649
4833 B NW Nash St
Wilson, NC 27896
That Kitchen Place
975 Hilltop Dr.
Redding, CA 96003
The Hen House / Speckled Hen
488 E. Main St.
Highlands, NC 28741
1086 Washington Square
Washington, MO 63090
Look what I found when we got here to set up our booth! I’m lifesize on the elevator! This the poster promoting my cooking demonstration on Friday at 4 p.m. I’m so excited to be here!