Slatherin’ Sauce Featured in the News & Observer

Robin Rhea Interviewed on Blog Talk Radio

I was recently privileged to be a guest on Blog Talk Radio’s BBQSuperStars.

I was able to share our story on this popular talk show. If you want to learn how we’ve grown and earned our customers, please give a listen. My interview begins at the 9:05 minute mark.

Listen to internet radio with BBQSuperStars on Blog Talk Radio

Thanks to each and every one of our customers and friends who’ve helped us grow and earn the accolades we’ve gained.

Supporting Our Friends

We all get by with a little help from our friends. That includes Slather Brand Foods. We extend a feeling of friendship to each and every one of our customers. Your support has helped us grow solidly over the past three years.

Growing our business

We have a chance to grow some more. What’s happening? We’re headed to Charleston’s Costco this weekend for the Costco Road Show to demo Slatherin’ Sauce. We hope you’ll come out either Thursday, Friday, Saturday or Sunday for the event. If we reach our goal, Slatherin’ Sauce will be sold in Costco. So, please plan to turn out this weekend for great deals.

Helping our friends

Charleston has many super food entrepreneurs. We’re lucky to partner with a number of them in promoting each other’s products. This weekend we’ll be partnered with Charleston Pickle Company and offering tastes of Slatherin’ Sauce at their Pickle Party in Columbia, SC. Get more details about this local food products event at the Devine Street Piggly Wiggly.

Judith Moore of the Charleston Cookie Company is also a long time friend and maker of some of the most scrumptious cookies ever. She’s a competitor in the MissionSmallBusiness.com competition sponsored by Chase. The competition according to Chase allows you to, “Vote for your favorite small businesses in your community. Each business needs at least 250 votes to be considered for a $250,000 grant. Eligible small business applicants will then be judged by a panel of business experts.” With our votes, Judith has the chance to win a grant of $250,000. We ask that you go vote for her. Follow the link , type in Charleston Cookie Company, click “Search”, then “Vote” for Charleston Cookie Company. Click the image below to go vote.

Slather Brand Foods to Participate in Gluten Free Raleigh Expo

Since our founding, Slather Brand Foods have been gluten free. We understand the challenge that people living gluten free have and heartily endorse the ability of everyone to find high-quality foods which allow them to enjoy cooking and eating tasty meals.

We’ve been invited to participate in the upcoming Expo in Raleigh and are looking forward to being there August 12th, 2012, in Raleigh, N.C. at The Cobblestone Hall from 2:30-6:30 pm.

Event founder Nikki Everett says,

In 2008, we began the journey of getting my daughter diagnosed with celiac. She did not react very well to the prospect of having to quit eating most of the foods she loved and began to feel very isolated from friends, angry at gluten (the enemy) and anyone who ate gluten around her. So I decided to start a children’s support group where they could be “normal” together and chartered R.O.C.K.(Raising Our Celiac Kids) Charlotte N.C. Chapter in Jan. 2009.

I heard about large Gluten/Allergen Free Events across the country and thought it would be great to bring one to Charlotte. My goal was to research products that were superior in quality, so gluten/allergen free didn’t have to taste inferior any more. After several successful events and a lot of awareness, the options are growing. However, there is still a lacking of availability in some locations or accessibility due to schedule of daily life.

Nikki’s founding of the Gluten / Allergen Free Events has helped far more people than her daughter. We’re really looking forward to meeting new friends in Raleigh.

Of course, we’ll be offering tastes of our Original Slatherin’ Sauce and Spicy as well as sharing great recipes for Slatherin’ Sauce.

Whole Foods Charleston Great Grillin’ Deal

Look at all that Slatherin’ Sauce just in time for grilling!

On your marks (grill marks that is), get set, GO! To Whole Foods for a limited time super summer deal on Slatherin’ Sauce.

Slatherin’ Sauce is the best grilling, finishing glazing sauce so say many professional chefs, home chefs and grillmasters.

With this special, you can Slather It On just about anything from vegetables to ribs. Need a new recipe? We’ve got that covered and Whole Foods has you covered with this great deal.

2 for $10

2 Bottles of Slatherin’ Sauce for $10

$3.98 Savings!

Charleston’s Whole Foods is all stocked up and ready for you.

Joe Barbieri from Met Foods Says “Sizzle up your grill skills”

We were delighted by the endorsement Joe Barbieri gave to of Slatherin’ Sauce during his appearance on NY1. Joe is with Met Foods, a purveyor of groceries all across the greater Manhattan and New York City area.

Joe tells viewers how they can Slather ribs and other foods. He says,

“Anything could be marinated with the Slatherin’ Sauce. That’s a sauce that came from ‘Down South’ it’s only up here maybe a year or two. You can do anything with it because it’s a honey based sauce so it caramelizes nice.”

Joe, we just love how you said it’s a great sauce that came from “Down South”—especially when you say it with your New York accent.

Click on the image below to view the video and get some great gill tips and recipes for your summer.

Chef Julius’s Chilean Seafood Chowder Includes Slatherin’ Sauce

Over the last three years, Slatherin’ Sauce has captured the culinary imaginations of numerous chefs. Chef Julius is one of the chefs who consistently develops interesting and super creative ideas incorporating Slatherin’ Sauce. His recent participation in the 2nd Annual Chowdah Fest earned his chowder recipe accolades and the recognition as the Fan Favorite. The Chowdah Fest is an annual event which according to the event’s Facebook page brings together:

Chicago chefs …for the ultimate chowder battle!
{And… for a great cause, to raise funds for the Sea Scouts youth sailing program}

Thank you Chef Julius for including Slatherin’ Sauce in your chowder. With your permission, we’re sharing the recipe for your Chilean Seafood Chowder with Merken.

Chef Julius’ Chilean Seafood Chowder with Merken

4-6 cups of Mushroom Stock
1 can of Nurture Foods Garbanzo Beans (drained)
4 medium shallots (diced)
1 leek (thinly sliced- white and light green part only)
3 oz sun-dried tomatoes (thinly sliced)
¼ cup roasted garlic
2Tb Local Folks Foods Stone Ground Mustard
3Tb Chilean Olive Oil
½ cup tomato puree
3oz Slather Brand Foods Slatherin’ Sauce
½ cup Mae Ploy Sweet Chili Garlic Sauce
½ cup Chilean Sauvignon Blanc wine
1 cup heavy cream
2Tb Sabor Rojo chile merken
3oz Epicurean Gourmet Porcini Sage Butter
8 oz Chilean Sea bass (cut into 1in pieces)
4oz Pollock
4oz Turbot
4oz Cod
8-10oz Little Neck Sea Clams (drained)
3oz Razor Clams (chopped)
1TB Lavender honey
Chef Julius’ Salt and Pepper to taste

Directions:

In a large stock pot or Dutch oven, bring the mushroom stock to a low boil.

In a sauté pan on medium heat, add 2TB olive oil (1min), shallots (2min), leeks, sundried tomatoes, roasted garlic, 1tsp merken and sauté 3-5min

Add the mix to the mushroom stock. Return the pan to the heat. Add the additional olive oil.

Add the cod and sea bass to the oil, season w/ salt & pepper. Only sauté for 1-2min. Add the mix to the stock pot.

Increase heat on stock pot to med-high. Add tomato puree, Sweet Chili Garlic Sauce, mustard, wine, merken, Pollock, garbanzo beans and turbot.

Cook at this level for 15-20min. Lower heat back to medium, add clams, 1tsp salt, 1 TB pepper. Cook at this level for 20min.

Next add cream and Porcini Sage butter (be sure butter is cold), honey and Slather Sauce. Let cook on low for 30-45min. Salt and pepper to taste…serve hot & ENJOY!

For vegetarian version, simply remove the fish

Slatherin’ Sauce Called “The Best BBQ Sauce in America”

Food writer Warren Bobrow who is in Charleston as one of the judges in the competitions at The BB&T Charleston Wine & Food Festival writes,

“You haven’t lived the barbecue life until you Slather It On with this amazing sauce,”

in his article on Foodista.com titled “Slatherin’ Sauce from Charleston, SC- The BEST BBQ Sauce in America!”

It makes me shiver with delight to be called “the best!” Warren visited me at The BB&T Charleston Wine & Food Festival and we had a wonderful time—and you can bet we were licking our fingers! Want to know what he said?

“As I [Warren writes] said… I love Slatherin’ Sauce, especially the spicy version- for the tangy, tomato driven aroma and sweet hit of the spices- along with pineapple and honey. (This sauce just ROCKS!)

“This “anything but traditional” barbeque sauce is a natural for all kinds of foods that need a bit of perking up.

“Charleston has become a veritable Mecca for barbecue heads of all ages. I think that Robin Rhea’s sauce (Robin owns the company) is just marvelous.”

Thank you Warren for these wonderful thoughts and for your recipe using Slatherin’ Sauce in a smoky sweet cocktail.

Take a stroll on over to Foodista.com and read the glowing words from Warren.

Viesturs Timrots Baked Chicken Wings

Photo: Left to right- Viesturs Timrots, Chef Robin Rhea, Anita Timrots

Our fans’ loyalty amazes and humbles us

One of our most loyal fans is Viesturs Timrots. He’s shared his Slatherin’ Sauce Recipe for hot dogs and now he shares his recipe for Baked Chicken Wings. Viesturs, it was wonderful to meet you and your lovely wife at The Southeastern Wildlife Exposition where we exhibited as part of the South Carolina Certified group.

All of your fans are invited to share your recipes with us, who knows you too may end up here on the Slatherin’ Sauce blog!

Viesturs writes, “Here’s my recipe for Baked Chicken Wings using Spicy Recipe Slatherin’ Sauce,”

1/2 cup Slatherin’ Sauce, Spicy Recipe
1/4 cup Worcestershire Sauce
1/4 cup white wine (I prefer Chardonnay)
1 1/2 – 2 lbs cut up chicken wings (including tips – they’re tasty, but you have to work at them, like crabs)

Whisk the Spicy, Worcestershire, and wine together until completely mixed and smooth

Place wings in a gallon Ziploc bag, pour in whisked sauce

Knead wings and sauce until all wings are fully covered, then seal bag after removing as much air as possible

Marinate up to 24 hours, turning the bag every 4 – 6 hours (or as possible)

Pre-heat oven to 400 degrees F

Place wings, skin side down, on a cooking rack that fits over a large aluminum foil covered cookie sheet

Bake wings, middle oven rack, for 20 minutes

Remove from oven and flip wings over

Bake an additional 20 minutes

While wings are baking, pour the remaining marinade from the Ziploc bag into a small pan

Bring to a boil, reduce heat and let it slow boil for about 5 or so minutes, until it thickens, stirring regularly

When wings are done, place them in a seal-able container and pour on the boiled marinade*

Seal the container and shake it like you mean it

Open, and ENJOY!

*Robin’s note: Do not use marinade that has not been boiled for at least 5 minutes.

Slathered with Love

Remember when you were a kid how exciting it was to get Valentines? Valentine’s Day was truly a celebration. First your teacher had you bring in an old shoe box with a lid that you proudly decorated with doilies, red and pink construction paper hearts, and anything else creative little minds could think of to make their box special. You shopped for the themed box Valentine collection that best suited you and had the messages you wanted to send. All boxes had a Valentine for the teacher and a few extra special messages for people you were particularly fond of. In my case that would have been Douglas Schaffer, my first grade sweetheart. Those Levis with the rolled up leg, the plaid shirt, and the little Dab-o–Do in the his hair made me weak in the knees.

The night before the big day you would get out the classmate list that your teacher had run off on the Ditto machine and you carefully selected who was to get which Valentine. Gosh, I loved the smell of that purple ink!!!! You wanted to make sure you didn’t leave anyone out but you also wanted to make sure everyone got the right message. One message in particular that I remember said “ Meet me on the 98” or maybe it was the 99. In any event, as a kid I was not sure what was going to happen on the 98 but it sounded exhilarating to me.

Then there was the encoding of your name in numbers that corresponded to the letters of the alphabet on the back of the Valentine. I was 18-15-2-9-14. Valentine’s Day certainly was filled with anticipation as we looked forward to the room-mothers bringing in treats and the opportunity to play Postmaster.

I think what made it even more exciting was that the teacher would not let us open our boxes until we got home. There the decoding process began. And when we realized that the kid that always had his finger up his nose gave us a mushy valentine and we screamed “YUCK” no one would be embarrassed by our reaction. I guess that was why our teacher did that. She was trying to teach of about sensitivity to others.

Reminiscing about Valentine’s Day sure is fun. So as this Valentine’s Day draws near we hope you take a minute to think about all the ways you have celebrated over the years and find some exciting ways to celebrate this year with your loved ones.

Slather Brand Foods has developed some wonderful recipes like Slathered Dark Chocolate Truffles to help you celebrate. Our wish for you is that no matter how you decide to celebrate that you will “Slather and Be Slathered with Love”.

Happy Valentine’s Day!

Photo credit: flickr user karen horton