"Tasters seem to be having an out-of-body experience, closing their eyes and concentrating on the titillation of their palates. Just listening to the positive comments and the joyous moans make all the work worthwhile."
SAXTONS RIVER, VT (PRWEB) September 18, 2012
Less than one year after hitting the market, Vermont Signature Sauces, makers of mouth-watering sauces for meats, seafood and pasta, is starting to make a name of itself, not only in Vermont, but across the United States.
Over the past four months, Vermont Signature Sauces has tripled in growth and clientele base, rapidly expanding because of the demand for the four gourmet sauces that can’t seem to be kept on vendors’ shelves.
Furthermore, cumulating with the Saxtons River based company’s unprecedented growth, on September 10 at the New England Made Giftware and Specialty Food Show in Sturbridge, Mass. it recently came away with a first-place award for its Delman Sauce in the Best New Product – Specialty Food, category.
The Delman Sauce is described on Vermont Signature Sauces website, http://www.vermontsignaturesauces.com, as “(A) luscious balance of sweet sherry and cream, tarragon, orange, and finished with crimini mushrooms."
The tasters thought so too.
“This award was voted by the buyers, who come in and they get to vote,” said Karen Whitman, co-owner of Vermont Signature Sauces with Chef and co-owner, Lance Del Priore. "Tasters seemed to be having an "out-of-body" experience, closing their eyes and concentrating on the titillation of their palates. Just listening to the positive comments and the joyous moans makes all the work worthwhile."
It’s been a whirlwind of a start for the relatively new company. In fact, Vermont Signature Sauces had plans to unveil four new sauces this year, but because of handling the growth of their current products, these new products will now be put on the back burner until an expected release date sometime in 2013.
“We didn’t know what to expect in terms of growth,” Whitman said.
Vermont Signatures Sauces marketing campaign has been just as impressive as its growth. Its relied upon more face-to-face interaction at food and wine shows to spread their four products, the award-winning Delman Sauce, Chipotle Cream, Marchand De Vin and Marsala with Wild Mushroom.
Word has spread long and far as their clientele list includes vendors throughout the New England states, New York, New Jersey, North Carolina, Illinois and even as far away as Arizona. Now, Yankee Magazine has even offered to place their products in their Yankee Magazine Catalog.
What makes these sauces so unique and tasty are the ingredients Vermont Signature Sauces uses, which are the best and fresh, cooking its products as if it were serving friends and family at home.
“Our Marsala with Wild Mushrooms is the only Marsala on the market where the first ingredient is Marsala wine,” Whitman said. “Other companies will cut their Marsala with stock or water.”
The next ingredient in its Marsala with Wild Mushroom sauce? Mushrooms of course. The company uses 40 pounds of mushrooms in every 20 gallons of Vermont Signature Sauces Marsala.
That’s the quality Vermont Signature Sauces has delivered to its customers and more and more people are taking note. Next up for Vermont Signature Sauces, the fifth annual Vermont Life Wine and Harvest Festival in Wilmington from Sept. 21-to-23. The festival will feature wine tastings and food demonstrations, where all four of Vermont Signature Sauces will be on hand for tastings.
About Vermont Signature Sauces: Vermont Signature Sauces began in 2011 and creates gourmet finishing sauces to amplify your taste buds and turn any helping into a delectable gourmet meal. Head chef Lance Del Priore studied culinary arts at Johnson and Wales and has worked at 5-star restaurants throughout New England before taking over as co-owner and director of culinary activities at Vermont Signature Sauces.
“Our goal is to simplify your life without simplifying your palate.”