Baron's International Kitchen signs Contract Packaging Company

Hey folks,

Well, I've been out of touch for a bit but I now have some wonderful news to report. I have selected Nelson Farms as my contract packaging company or "co-packer".

Nelson Farms will be taking over the work of cooking my gourmet Caribbean Jerk Sauce Marinades and Caribbean Hot Sauce. This is exciting on so many fronts but most notably because it means that my company is growing- always great news :) As I've been lamenting, now that I am in 16 stores, I just cannot keep up with cooking all the products myself at the Reservoir Inn Restaurant while also growing the business by getting my products into new stores and performing the book-keeping, marketing, customer service, vendor relations, strategic planning, accounts payable, event planning and accounts receivable tasks.

It's a bittersweet achievement actually because I really do enjoy the cooking...well, maybe not the getting up at 2 in the morning part of the process :) but there's something creative in mixing onions, garlic, spices and other ingredients together and getting yummy sauce at the end. I've also been a bit anal about product quality- I want it to taste PERFECT!! That anal-ity has paid off it seems as so many of you continuously share how much you're enjoying my gourmet sauces and condiments. Your feedback inspires me to remain focused on quality.

One of the many reasons I choose this particular co-packer is their dedication to quality, commitment to process and focus on gourmet specialty food entrepreneurs. Nelson Farms will be following my recipes and they are committed to following these to the letter so the taste of my Hot and Mild Caribbean Jerk Sauce Marinades won't change. You may notice that they are more smooth in consistency, not so chunky in texture perhaps but this is merely a function of the high-tech processing machines at their disposal versus my doing the same work by hand. It's actually pretty awesome the work these machines can do. In my case, I can see that doing all the work by hand isn't necessarily better :) The same is true of my Caribbean Hot Sauce- it looks a little different, smoother consistency but it has the same awesome taste. I invite you all to share your thoughts about the products when you buy them on the shelves this year.

I still have some work to do on my Portuguese Repolho Relish. As you know, the Relish is more the consistency of Sauerkraut so it falls outside of what the processing machines can bottle. I am planning to spend some time with Amanda, the Production Development Manager at Nelson Farms to adjust the consistency so that the Portuguese Repolho Relish can be processed by machine. No matter how the consistency changes, I commit to you that the great taste won't change.

I'm considering signing on with Nelson Farms' Distribution Program which is an interesting and valuable program specifically focused on helping gourmet and specialty food entrepreneurs get their yummy goodies on store shelves so stay tuned for more about that.

So, this is part of what's been keeping me so busy of late. I'm back on my regular posting schedule now and I will be sharing more exciting news so stay tuned.

Here's to growing and growing pains,

Terry


Nelson Farms located in Cazenovia, New York is affiliated with Morrisville State College. Nelson Farms is entrepreneurially focused and offers many services to help the new and growing gourmet & specialty food manufacturer take their recipe(s) from kitchen to store shelves to the world. Nelson Farms provides entrepreneurial agri-business opportunities for specialty food processors, farmers, growers and producers. Services include processing/co-packing, product development, dairy incubator, distribution, marketing & sales and so much more. I invite anyone out there interested in starting or growing their gourmet or specialty food production company to contact Nelson Farms ASAP. Tell them Terry sent you.

Bookkeeping for growing small businesses

So I've been most consumed lately getting all the end of year paperwork and calculations ready for my corporate tax filings- yes, tax season is once again upon us and lining up a co-packer. I have great news about the co-packer but more about that maybe tomorrow.

Now, some reflections on the financial stuff...

As owner of a business that's started to show consistent sales activity, I'd been keeping track of my expenses, sales and all that good stuff using an Excel spreadsheet. Now to be totally honest, this method had been working just fine. Everything was pretty straightforward and the spreadsheet was easy to use.

Now that I have loans, prepaid expenses and all sorts of stuff like that, the process of working through receipts in January was like wrestling a huge bear with sharp claws. I mean, OK so an expense is always an expense, right? Well maybe except if it's a loan?? ...and how exactly do you calculate cash on hand? Clearly, I am going to need some help but my business is still a start-up and I just can't afford to hire a full time CFO or bookkeeper. Still, it became clear that my Excel spreadsheet just wasn't going to cut it anymore.

My business partner and hubby Josh and my friend Ric Dragon of Dragon Search Marketing both highly recommended Quickbooks. Ric uses Quickbooks for his business bookkeeping and commented how user friendly the software is to use and how  much it simplified the bookkeeping process.

So, I'm jumping in with both feet! I did an online google search for Quickbooks training classes in the local area and found a course offered by Suny Ulster (course # DCM 646 36). It was easy to browse their online catalog and the entire registration process was quick and simple. The course runs 4, 3-hour evening sessions and my registration fee includes a textbook and student copy of the software (a nice cost savings for the software).

I'm pretty psyched! Hopefully, the hardest part will be getting caught up with all of my receipts from January 1st till today :)  The first class is tonight 3/1- I'm a little nervous about it but looking forward to learning an easier way to organize and classify all the receipts. I'll let you know how it goes.

Here's to lifelong learning!

Terry

Now #1 in google search results for Caribbean Hot Sauce

So, there 's a lot going on as usual...stay tuned over the next couple of posts to find out all that's new and exciting.

First, a big thanks to Buddah and his team at iloveitspicy.com for their reviews of my gourmet Caribbean Hot Sauce and gourmet Caribbean Jerk Sauce marinade.

I also want to sincerely thank all of you out there who took the time to watch the reviews. Your views of those videos have propelled Baron's International Kitchen to the #1 spot in google's results for searches of "caribbean hot sauce" -- WOW! How cool is that?! Very exciting.

I'm really looking forward to and I'm working really hard to get ready for Spring and the kickoff of grilling season and there are lots of new developments.

Stay tuned!

Terry

Using my gourmet products on your favorite comfort foods

I've heard from so many of you about the ways you've been inspired to use my gourmet products on some of your favorite recipes and comfort foods. I've had the chance to try a few of these and they're really good. Thanks to everyone who's shared recipes on my Facebook page, I really do appreciate that. A few friends recently told me about a few of their favorites and I wanted to share-

Corinna from Stone Ridge, NY adds my Caribbean Hot Sauce to sweet potatoes. She wrote, "My new fav thing to put your (Caribbean) Hot Sauce on is sweet potatoes. Yum!" I absolutely LOVE sweet potatoes and I'm looking forward to trying this a try. I imagine the heat from the Caribbean Hot Sauce goes great with the sweet and creamy flavor of the sweet potato.

Molly & Lars also from Stone Ridge, NY add my Portuguese Repolho Relish to grilled cheese sandwiches. "Add the Portuguese Repolho Relish to the sandwich in a layer on top of the cheese then put in a frying pan and melt both sides" says Lars, "It's delicious!"

Doris also from Lake Katrine recently used my Caribbean Hot Jerk Sauce Marinade on chicken thighs. "I marinated for an hour and then we baked them in the oven. They were so HOT but they were so good! We couldn't stop eating them." My Caribbean Jerk Sauce Marinades in hot and mild can help you whip up a quick meal even when you're short on time. Marinate your favorite meat- chicken, pork, beef for 1 hour minimum (overnight for best flavor) then cook.

I have a favorite dish that I'd like to share too. I've been putting my Portuguese Repolho Relish as a topping on baked Herb Crusted Tilapia. I cook a 5 oz piece of Tilapia that is already coated in the herb seasoned flavored breadcrumbs. I bake the Tilapia at 400 degrees for about 15 mintues in a pre-heated oven (I like my Tilapia dark and crispy but adjust the temp for your preference). As soon as it's done, I top with the Portuguese Repolho Relish. It's delish!


If you get a chance, you've got to remember to try my Portuguese Repolho Relish and Caribbean Hot Sauce on Chicken and Crab Rangoons. I blogged a while back about this appetizer which I purchased and served for the first time at a family party...WOW! They were a HUGE hit. Since then, I've heard from many of you who have also tried these Rangoons with my Portuguese Repolho Relish and Caribbean Hot Sauce that they were a hit for you too. How cool!

The Rangoons I purchase already prepared (they're the Inspirations brand) and they're sold at Hannaford Supermarket the local grocery store here in Kingston, NY. Cook the Rangoons according to the directions then serve with my Portuguese Repolho Relish and Caribbean Hot Sauce. I have to warn you, they're addictive!

How are you using my gourmet products to spruce up your favorite comfort foods? Share your recipe as a comment to this post or put them up on my Facebook page.

Here's to sharing new food experiences with friends,

Terry

Second formal review of my gourmet products

The folks at I Love it Spicy are hard core chili heads who sure do LOVE it spicy! They've just reviewed my Caribbean Hot Sauce and the reviews were awesome!

The reviewers gave my gourmet Caribbean Hot Sauce a score of  4 on a scale of 1-4 for flavor and a score of 4 on a scale of 1-4 for spicy-ness. Much thanks to Buddah and his team at www.iloveitspicy.com for taking the time to give my Caribbean Hot Sauce a try. I really appreciate it.

Check out the reviews of my Caribbean Hot Sauce on YouTube and please share them with your friends.



Thanks for helping to get the word out about my Caribbean Hot Sauce,

Terry

First formal review of my gourmet products!

The first formal review of my Caribbean Hot Jerk Sauce Marinade has just been completed by the folks at I Love it Spicy.

They reviewed my gourmet Caribbean Hot Jerk Sauce Marinade which is based on an authentic Caribbean recipe and I'm so excited because the review was great!

The reviewers gave my gourmet Caribbean Hot Jerk Sauce Marinade a score of 3.75 on a scale of 1-4 for flavor and a score of 8 & 1/2 out of 10 for spicy-ness. Much thanks to Buddah and his team at www.iloveitspicy.com for taking the time to give my Caribbean Hot Jerk Sauce Marinade a try. I really appreciate it.

Check out the reviews of my Caribbean Hot Jerk Sauce Marinade on YouTube and please share them with your friends.



Thanks for helping to get the word out about my Caribbean Hot Jerk Sauce Marinade,

Terry

What to serve at your Superbowl party this year.

Well, the Superbowl is here once again. Tomorrow's the day! Are you ready to host your big game party? Know what you'll be cooking and serving? If you're like me, though your schedule is crazy busy, you want to host a great and fun party. Consider letting someone else do the cooking for you this year.

You can purchase the more traditional platters and sandwiches for any size group from local retailers and valued Baron's International Kitchen partners like Emanuel's Marketplace and Adams Fairacre Farms. If you're looking to serve something a little different though- check out Cheese Louise and the J & J Gourmet Deli where you can order party sizes of their menu items. For example, Rick at Cheese Louise can prepare

-North African Bean, Butternut Squash & Lamb soup
-mildly seasoned Moroccan lamb & beef sausage with yogurt cucumber dressing and French Feta
-Bilinshi's Buffalo style chicken sausage with lettuce and a creamy blue cheese spread
-a variety of Wurst (sausage) with slaw and condiment on baguettes
-salmon cakes
-chicken, rice & bean enchiladas
-and of course Mild jerk slow pulled beef made with my gourmet Caribbean Mild Jerk Sauce Marinade on ciabatta roll with Portuguese Repolho Relish on the side.

His garden salad options include a roasted butternut squash, craisins, romaine, feta with a house vinaigrette and desert options include chocolate raspberry bars, pecan squares and blueberry crisp. Mmmmmm!

When I did the in store demonstration at Cheese Louise a few weeks ago, Sam made a Beer Fondue for sampling that was out of this world good. I observed that Fondues are a great social activity in a meal. I mean, people gathered around the pot, dipped bread into the cheese, ate and mingled. It was a lot of fun.

I'm not having any luck attaching the recipes for Beer Fondue and Classic Fondue from Sam to this post so if you're interested in giving them a try, use the contact form to let me know and I'll email the recipes out to you. Give them a try, I promise you won't be disappointed and your party guests will enjoy it.

Cheese Louise sells Fondue pots and a variety of cheese to get your Fondue going. Below I've included some pictures of the layout at Cheese Louise as well as shots from that Fondue Friday evening when I did the in-store demonstration so you can see what the Fondue and pot look like. If you do make either of these or any Fondue, I hope you'll post a comment and share pictures of how it came out. Cheese Louise located at 940 Route 28 in Kingston, NY is open today, Saturday from 11 till 7 PM. Give them a call at 845 853 8207 and order your Superbowl party fare and check them out on Facebook at Cheese Louise NY.

I was planning to get out to the Hurley Ridge Market later today for an in store demonstration from 11:30 till 4 PM but we've snow, ice and rain in the weather forecast (yes, again :) so I'm not sure I'll be heading out in this weather. It's already started snowing here now. If you're planning to head out to the Hurley Ridge Market on Route 375 in West Hurley and I do make it out, I'll see you there.

Enjoy the big game!

Terry

The layout of the store

The delicious items served at Cheese Louise

Here's what the Fondue pot looks like

Sam gets the Fondue pot ready

The Beer Fondue is ready to eat!

Dipping sausage and bread!

Here I am at Cheese Louise

Cheese Louise shoppers trying

samples of my gourmet products