Wednesday, December 9, 2009
what's new?
Well I am working on a couple of new sauces and I am having a hard time with the final product... actually what to call it. hmm more tomorrow
Monday, October 12, 2009
a break in the world tour
So the past week has been a nice break from the Northern California World Tour of a couple a weeks ago. I was busy personally doing demos for all our new retailers that have come on in the last 3 months or so. A lot of retailers in Marin and Sonoma counties and also Santa Cruz counties. It's really great to do show and tell with everyone and really talk about my sauces and seasonings.
I also managed to participate in a great new event (at least for Sauce Goddess)- that was the Autumn Food and Wine Festival. For those of you who really enjoy it when restaurant chef pairs food and wine, this event is for you. Saturday was the general tasting and cooking classes and so on. Sunday the event was a competition between restaurant chefs and their partner winery to see who would win top honors and pair a food and wine so perfectly that everyone loved it. I have to say for my taste buds there could have been 4 or 5 winners.
This break gives me time to finally write a blog for the first time in oh over a year.... bad blogging goddess. I am also looking for an intern to help with my social networking and help come up with a marketing plan. Who knows maybe he or she will write the next blog and share their experiences so far.
The big project I see that I have to address is branding my company products. I need to know that folks like you reading this blog will recognize the product and recommend it to others. I need the retailers to have heard of the company before my sales resp approach them. The best of all worlds would be a store calling and asking for it... but that may be asking for too much.
Well I'm going to go cook a Big Tangy Portobello with caramelized peppers and onions over couscous... yummy. I think I'll add some serranos to make it fun. Tata for now.
The Sauce Goddess
I also managed to participate in a great new event (at least for Sauce Goddess)- that was the Autumn Food and Wine Festival. For those of you who really enjoy it when restaurant chef pairs food and wine, this event is for you. Saturday was the general tasting and cooking classes and so on. Sunday the event was a competition between restaurant chefs and their partner winery to see who would win top honors and pair a food and wine so perfectly that everyone loved it. I have to say for my taste buds there could have been 4 or 5 winners.
This break gives me time to finally write a blog for the first time in oh over a year.... bad blogging goddess. I am also looking for an intern to help with my social networking and help come up with a marketing plan. Who knows maybe he or she will write the next blog and share their experiences so far.
The big project I see that I have to address is branding my company products. I need to know that folks like you reading this blog will recognize the product and recommend it to others. I need the retailers to have heard of the company before my sales resp approach them. The best of all worlds would be a store calling and asking for it... but that may be asking for too much.
Well I'm going to go cook a Big Tangy Portobello with caramelized peppers and onions over couscous... yummy. I think I'll add some serranos to make it fun. Tata for now.
The Sauce Goddess
Tuesday, July 29, 2008
cooking class experience
I taught my first cooking class at Great News Cookware and Cooking School last night. It was a fantastic experience! There were 30 people there including a couple of friends, Nicholas and Rebecca from Diego and Son Printing.
I was able to follow my passion for lean cooking and share several awesome recipes with all the participants. I got there a bit early at 3 for the 6 pm class. I had two terrific chefs, Corinne and Mia, to help me by doing all the prep for all 5 dishes I was going to be making. Together we made the Lean Cheesecake with Moroccan Twist Apple topping. Then they ran me through how the class works. How they set up one side while I'm cooking on the other side and talking through the recipes. How I'm not supposed to clean up, that they are little elves behind me doing all that while I continue to teach. The entire "behind the scenes" kind of stuff even though it's in front of the class.
Okay so other things I made that will be in my lean cooking cookbook out hopefully by 2009. Latin Heat Fajita Fritata, BBQ Sweet Heat Shrimp and Pineapple Skewers, Original Super Chunk Roasted Veggies, and Sweet& Spicy Turkey Meatloaf. All were great if I do say so myself. I always find things to improve upon, and with every cooking experience, there are always some adjustments that could need to be made. Like last night the meatloaf with very loose, juicy, like it had too much liquid, so we added more turkey and it came together. Everything tasted great, or so the class said. I think a couple of dishes may have been a bit on the spicy side and I noted adjustments for people to make.
Anyway I guess I just wanted to share with you all what a terrific experience it was. I really really enjoyed it and can't wait to do it again. Showing others how to cook better and easier is something I need to do to fill my heart.
Thank you. Jennifer
I was able to follow my passion for lean cooking and share several awesome recipes with all the participants. I got there a bit early at 3 for the 6 pm class. I had two terrific chefs, Corinne and Mia, to help me by doing all the prep for all 5 dishes I was going to be making. Together we made the Lean Cheesecake with Moroccan Twist Apple topping. Then they ran me through how the class works. How they set up one side while I'm cooking on the other side and talking through the recipes. How I'm not supposed to clean up, that they are little elves behind me doing all that while I continue to teach. The entire "behind the scenes" kind of stuff even though it's in front of the class.
Okay so other things I made that will be in my lean cooking cookbook out hopefully by 2009. Latin Heat Fajita Fritata, BBQ Sweet Heat Shrimp and Pineapple Skewers, Original Super Chunk Roasted Veggies, and Sweet& Spicy Turkey Meatloaf. All were great if I do say so myself. I always find things to improve upon, and with every cooking experience, there are always some adjustments that could need to be made. Like last night the meatloaf with very loose, juicy, like it had too much liquid, so we added more turkey and it came together. Everything tasted great, or so the class said. I think a couple of dishes may have been a bit on the spicy side and I noted adjustments for people to make.
Anyway I guess I just wanted to share with you all what a terrific experience it was. I really really enjoyed it and can't wait to do it again. Showing others how to cook better and easier is something I need to do to fill my heart.
Thank you. Jennifer
Wednesday, June 4, 2008
food for life & life for food
Well I keep meeting people that I talk to about food. They find out I own a gourmet food company and the conversation turns to good food, grilling, family recipes and so on. Food is so much more than what we put in our bodies to sustain us. It's love caring, time, creativity and then the taste, smell, texture and all that physical side of things. Good thing food. I hope this note finds you all enjoying your day of food and family and friends.
Jen
sauce goddess
Jen
sauce goddess
Thursday, May 15, 2008
worldfest LA
I did my first vegan festival last Saturday. It was a great crowd. They were okay with the fact that I am not a vegan but I can still make awesome products that happen to be vegan and that they can enjoy.
For those of you that don't know there are all different kinds of vegetarians. Some people eat fish, some eggs and dairy, some just dairy. Then there is vegan. My way of describing it is this (you vegans out there please correct me if I'm wrong) they don't eat anything that has any animal component to it. No dairy (comes from a cow), no eggs, meat, fish etc. So the odd twist that my Big Tangy Steak Sauce had a few of them thrown for a loop, but the way it tastes on a portabella mushroom if great and it's great on their mock steak sandwiches. And lastly those veggie burgers and dogs need a little sauce to make them extra tasty. It's just a great ketchup killer in my book.
So my message to those of you that are vegetarian or vegan (or those of you that cook for them), please try my sauces they are great and completely safe for those meatless friends. Also, please send me recipes for tofu and stuff. I want to add things like that to my site to mix it up. Thanks. Jennifer
For those of you that don't know there are all different kinds of vegetarians. Some people eat fish, some eggs and dairy, some just dairy. Then there is vegan. My way of describing it is this (you vegans out there please correct me if I'm wrong) they don't eat anything that has any animal component to it. No dairy (comes from a cow), no eggs, meat, fish etc. So the odd twist that my Big Tangy Steak Sauce had a few of them thrown for a loop, but the way it tastes on a portabella mushroom if great and it's great on their mock steak sandwiches. And lastly those veggie burgers and dogs need a little sauce to make them extra tasty. It's just a great ketchup killer in my book.
So my message to those of you that are vegetarian or vegan (or those of you that cook for them), please try my sauces they are great and completely safe for those meatless friends. Also, please send me recipes for tofu and stuff. I want to add things like that to my site to mix it up. Thanks. Jennifer
Monday, March 10, 2008
my company is growing
I am so excited with the growth of Sauce Goddess. I don't know how many of you have personal goal and all that. I do. My goal for 2008 is to turn on as many people as possible to how easy and great it is to cook with Sauce Goddess.
Cool thing is I keep getting emails from people telling me how great my own rubs and sauces are. I'm not bragging here. I love to make it easy and really really tasty.
Like this email from my friend Erik at Happy Macs . He sent this to me over the weekend
"Latin Heat ! Oh my god!! Everyone loved the steak tonight!
:-)"
I will starting also be starting to email those of you that have purchased my products before or that I have met at an event and you have asked to be on my email "list". I am finally doing it.
That's all my thoughts for now. May your table be full of great food and plenty of smiling people.
Jen
The Sauce Goddess
Cool thing is I keep getting emails from people telling me how great my own rubs and sauces are. I'm not bragging here. I love to make it easy and really really tasty.
Like this email from my friend Erik at Happy Macs . He sent this to me over the weekend
"Latin Heat ! Oh my god!! Everyone loved the steak tonight!
:-)"
I will starting also be starting to email those of you that have purchased my products before or that I have met at an event and you have asked to be on my email "list". I am finally doing it.
That's all my thoughts for now. May your table be full of great food and plenty of smiling people.
Jen
The Sauce Goddess
Sunday, January 20, 2008
continuing to experiment
I just had the most fun today creating some recipes for a tv spot on Super Bowl Sunday. New dip with blue cheese, cream cheese and my sweet & spicy grill glaze. yummy! It'll be on my site soon, but you can watch for it live on KUSI in San Diego or kusi.com. I'm pretty sure you can watch it on live feed.
Jennifer
Jennifer
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