Somedays, it's hard for me to believe that Canandaigua Spice Company has been open for over a year. It seems like just a few days ago we were painting walls, choosing shelving units, and ordering inventory. Now a year later we have created over 350 different herb, spice and seasoning blends. I love the creativity of it! For the past summer I have worked part time at the Brown Hound Bistro, to gain experience working with a chef. It keeps my creative juices flowing. I do prep cooking, mosting I make the soup du joir and their outstanding Seafood Bisque [which, by the way, I had to sign a confidentaility agreement NOT to give out the recipe]. It has been great, but my season at the shop will be gearing up for the holidays, so I must bid adieu to the Brown Hound and focus on Fall Food Shows and Holiday preparation. I will be doing the Savor Rochester Food Festival on September 17th. It is at the public Market in Rochester, NY and is the first large food show we will undertake. 1200 people are expected to attend. We will be offering samples of our hand blended Olive Oil Bread Dips [all herbs are locally grown in these mixes] and also our SOFRITO Salsa Blend. The Sofrito has, surprizingly, turned into one of our best sellers over the past year. I got the idea for the blend from a Puerto Rican friend of mine, he was telling me how his mother makes her own home-made Sofrito that she uses in rice dishes and tomato sauces. I was sure I could make a dry seasoning blend from the ingredients he was sharing with me. Our blend has a deep heat that is derived from the freshly dehydrated garlic and a hint of smokiness. It is great as a salsa, but I also encourage customers to try it in other dishes --- Clams Fra Diavolo, or with Mussles! Recipes for these dishes can be found on our website www.canandaiguaspice.com. Be sure to check them out. Your feedback is always welcome. More next blog on our Holiday Gift ideas. With Regard, Michelle Owner Canandaigua Spice Company