Salamander Hot Sauce - Bringing Flavor and Fire Together
Creating unique hot sauces with wonderful depth and complexity while balancing flavor and fire. Help me share my passion with you!
Salamander Sauce – Bringing flavor and fire together!
WHAT PEOPLE ARE SAYING:
- I’ll never want hot sauce-less chowder again! - All About Fifth, Brooklyn Blog
- I've had the pleasure of sampling the sauces and they are fantastic! Those that enjoy spicy foods with amazing flavors....these sauces are a way to take it to a whole new level! S.M. CA
- "You sir, make fine sauce." - J.W. NYC
- "These sauces are like a symphony in a bottle" - K.P. NYC (Personally, I like to think of a symphony like Wagner's Ride of the Valkyries.)
- "Great Product, wonderful flavors with surprising heat that does not overwhelm the taste!" - C.C., Boston, MA
- "My wife eats hot sauce now" - J.W. Brooklyn, NY
- "This is SO hot, but I can't stop eating it!" - A.K. Jackson, MS
I love hot spicy food but I just can’t find commercial hot sauces that I enjoy, so to solve this problem I decided to create my own. Rather than creating yet another vinegar-based concoction or one of those flavorless sauces whose only claim to greatness is their searing heat, I have taken hot sauces in a new direction.
My philosophy is simple; that hot sauces should be hot, but the heat should be matched by the flavor, that the sauces should be made with the freshest ingredients possible, which means locally sourced, and that the sauces should be all natural. Following these principles I have created sauces which tantalize the palate with depth of flavor while still delivering a good hearty kick; sauces which compliment a wide variety of foods; sauces which balance flavor and fire.
Brooklyn sauces made in true Brooklyn style: intense and fun
- Share my passion for flavor and fire with all of you!
- Rock your world with incredible flavors and heat.
- Release other unique sauces that I have been developing.
- Continue to support small local farms.
- Expand the product line beyond hot sauces.
- Fulfill my dream of working for myself.
Here is where you come in:
By supporting me and this project you will help launch Salamander Sauce to the next level!
This is what the funds will be used for:
- Fund the first round of production of three sauces.
- Purchase insurance.
- Purchase our own UPC codes.
- Purchase several small pieces of equipment needed by the kitchen to produce my unique sauces.
- Produce the first run of labels.
- Have the website redesigned by a professional.
I have many stretch goals and rewards in mind for exceeding our goal starting at $1000 over our base goal.
I started by researching recipes and then formulated my own. After several attempts I felt I was getting close so I brought my sauce to the highly respected Brooklyn, NY restaurant where I work. My co-workers loved the sauce, but it still wasn't there in my opinion. Several more attempts were made before I was truly excited about it. Everyone that tasted it told me to bottle it and sell it, so I looked into it. Not knowing what I know now I decided to give up.
Literally the next day I discovered that I wasn't getting off that easily. On my way to work a friend stopped me to say that he was opening a restaurant and he wanted my sauce in there. All I could say was OK. Then, at work, the head chef approached me and gave me the information I needed to make this a possibility!
The sauce was there for the opening of my friend’s restaurant and people loved it. They are clamoring to buy it. Soon word was spreading about both the restaurant and my sauce, so we decided to do a tasting. I made five sauces for the event.
Before we knew it the kitchen was swamped and soon ran out of food, but the people kept coming. We bought some chips and kept serving the sauces.
This was the beginning of the Salamander Sauce Company!
Everything began to fall into place. I was asked to bring my sauces to cookouts where I met people that offered their help in exchange for hot sauce. Web site construction, logo design and information were all offered in trade for my sauces!
Stores have been asking when they can stock it for sale. A chef about to open a restaurant in Philadelphia, PA asked to meet with me about bringing my sauce in. An award winning breakfast hot spot (for over twenty years) in southeastern CT invited me to do a tasting and has expressed interest in serving and selling the sauce, as have several local Brooklyn restaurants and gourmet shops. I have been approached by a local NYC food magazine as well as a national magazine dedicated to fiery food, both with an offer to do a feature. The anchor of a major news network has also hinted at doing a feature on their radio show!
Clearly people love the sauces and want to support in any way they can!
These new bottles just became available to me and since I love them so much I quickly created some labels to give you an idea of what they will look like. My label printer has larger labels that will feature all of the information. I apologize for the discrepancy between the video and the pictures above.
I have spent the better part of a year laying the foundation for this company to be successful, not only at the start but down the road. By utilizing the opportunity to do tastings in CT and NYC I have developed a strong base of support locally with offshoots around the country and attracted the attention of food distributors as well as some influential people; all are excited to help. The hot sauce industry is currently experiencing a revolution and steady growth. People are becoming more adventurous with what they eat and are beginning to realize that there can be more to hot sauce than what is currently offered in stores. People want it all; flavor, heat, texture and versatility in a sauce. There is no better time to launch these tantalizing sauces!
Risks and challenges
The main challenge at the start is working with the co-packer to have these sauces produced to spec. We will thus start with a small test batch of each sauce.
After the numerous times that I have made these sauces, with a few botched batches mixed in, I’m confident that I have the ability to steer them in the right direction. That being said, this is a talented crew and I really don't see them taking long to pick up the subtleties of creating my sauces.
In regards to other potential problems, to avoid delays down the line all of the sauces have already been approved for production and the co-packer knows what to expect. I have already begun working with the label printer to avoid delays as well. In addition, I have also been working with a small company for t-shirts and hats; the stitching is down and the first shirts should arrive soon.
- (30 days)