by Zach Johnston | Sep 19, 2018 | Interviews
While we love selling spices online to home chefs, we will never forget where we started — in person, with restaurants. What began as a few wholesale spice orders to restaurants in the Rocky Mountains has grown to more than 400 restaurant partners across the country. We’re inspired by these chefs every day, so we figured it’s only fair to share them with you so you can be inspired in your own kitchen too.
Nate Singer, Head Butcher — Blackbelly
If you love meat and haven’t been to Blackbelly in Boulder, what are you waiting for? In addition to a kick-ass restaurant and catering company, Blackbelly also has a whole animal butcher shop where they cure and sell their own meat. Today, we caught up with Nate Singer, Head Butcher and Salumiere of the entire operation. He has been with Hosea Rosenberg and Blackbelly for almost seven years, when it was just a catering company. Bottom line — you haven’t lived until you’ve watched Nate break down a whole animal.
Why do you choose to work with The Spice Guy?
I’ve worked with Zach since we met through mutual friends, really since the beginning. He’s able to offer that quality assurance that we’re always looking for. We trust his ingredients and transparency because he respects where food comes from. And quality meat and quality spices go hand-in-hand.
It’s another reason I love working with you guys. When I had an idea for something, Zach and the team was excited to try it out and see if we could make it work. I came to him with this idea, and instead of turning me away, he was like, “Let’s do this.”
I love the charcoal blend because it helps bring in the smoke flavor in the winter and fall time without pulling 12 hours of smoke on a meat. Anything we want that carbon mark on to emulate a long smoke time at Blackbelly, we’re using it. Mostly on beef, though.
What do you wish more people knew about using herbs and spices?
People are definitely too cautious with it… put more on there, you know? And, there’s a whole realm of spices that you can’t explore without letting them bloom in some water, oil and fat. All of the aromatic spices, like in Indian dishes, really come alive after that.
What are you most excited about right now?
Well, a few things. At Blackbelly, we’ve got a lot of summer events going on, and it’s the best time of year for catering.
Carter Country Meats will start selling meat online August 1st, and we’re really excited about that. AND, I’m about to go on tour with COCHON555 to do cooking demos exclusively with Carter Country Meats and the Buffalo Bills Black Gold.
by Zach Johnston | Sep 19, 2018 | Interviews
Happy Father’s Day week! We hope you’re planning to spend some time with the ones you love.
To celebrate the occasion, (and the fact that our founder Zach became a father last week with the birth of his daughter!) we did a little Q&A with Zach’s father Jay about Zach’s upbringing and his favorite spices! Enjoy.
Do you like to cook from home?
Yes, cooking at home has become a recent hobby. In 2014, I was fortunate to live and work in Northern California’s Napa Valley, An interest in healthy eating and farm to table food is a huge trend throughout the area. My colleagues – who are like family, are “foodies.” We would get together for business meetings and when it came time to eat, we would utilize the internet to lead us to a restaurant in the area we all thought would be interesting. Once we began eating, we would attempt to figure out what the recipe might include, then attempt to make the dish at home.
This new hobby of cooking at home all began in unison as Zach founded and started The Spice Guy business which naturally led me to use The Spice Guy products exclusively when cooking. Zach was a tremendous resource for me to use while learning this trend of home cooking. In addition, the television cooking shows, colleagues, internet and self-experimenting have all assisted in shaping personal cooking skills.
What was Zach like as a child?
Oh my, this is a question that can place me in a compromising position. Zach entered into this world as a pistol and continued that pattern of behavior until about the age of 12. He was an extremely competitive individual, only accepting winning as a possible outcome. A few of the significant events that impacted Zach into becoming the individual he ultimately is today are the high school that he attended, a horrific vehicle accident and his initial move from the Midwest to Colorado.
Zach’s high school experience was at an institution well-known for cultivating and intellectually developing boys into young men as future leaders with a conscience and zest for being good examples to others and treating people properly.
His car accident also played a pivotal role as he sustained major head trauma which altered both his personality and behavior. Zach became interested in completely different activities and personal growth. He began to explore and study music, ultimately learning through self-teaching to play multiple instruments and dabbled with writing and creating his own songs. The positive that came out of such an awful experience matured him and proved the realization as to how precious life is.
Finally, Zach’s relocation from the Midwest to Colorado brought tremendous growth in him. He was 19 and just finished his first year of college. We were living together, and he called me on the telephone to say he needed to talk to me. I thought, “Oh, no! What has he gotten himself involved with?”
Zach asked me if he could quit school and move to the Denver area to pursue some type of avenue in snowboarding. During the discussion, I asked what his short and long-term goals were. Zach pleasantly surprised me with what was a five-year plan. He was going to quit school for one year and spend his time carving down mountains while finding a way to make some money to support himself. Zach successfully executed his plan, achieving the opportunity to share his snowboarding skills throughout the United States, Europe and Asia. He also returned to college after a one-year hiatus to complete his Business Degree and was elected to be the student speaker for his graduating class ceremony.
What did you think when he told you about starting his own business?
Zach was working in the restaurant business, upon college graduation, he thought he would pursue other industry opportunities, He went for an interview and was offered a position, around that same time he learned of the chance to startup The Spice Guy. Zach oftentimes speaks of starting The Spice Guy with $50 in his pocket. Well, the truth be known, he needed to borrow the $50 from me.
We discussed The Spice Guy at length. Many issues were important. However, the most relevant considerations were having a passion for what he was going to be doing, servicing his client base to his best abilities and to ensure treating all people properly.
If you know Zach, these are three very strong attribute he possesses. Zach knew starting his own business would be a challenging endeavor. I believe it reverts back to his core being of competitiveness and a strong desire to win. He has dedicated many long days, nights, weekends and worked diligently to achieve what he has accomplished so far. Zach will be the first one to tell you it is The Spice Guy team that has propelled The Spice Guy vision to its current market position. Ultimately, Zach has had his entire family’s support in starting his own business. There will be many more obstacles to navigate, ideas to implement and goals to achieve.
What are your favorite spices from The Spice Guy? How do you incorporate them into things you make at home?
The Spice Guy spices get used in every meal made at home from basic spinach salads to complicated dinner dishes. Most of the time, the spices get used based on taste and smell. If the spices pass those two basic tests – they get used! If not, Zach receives a text message for consultation.
Some of my staple spices are…
What has Zach’s business adventure taught you about cooking?
Zach taught me that although there are basic principles to follow per recipe, it is alright to get creative. Afterall, you the cook are going to partake in eating the food and are the ultimate judge. The other aspects are to enjoy what you’re cooking, taking the challenge of making your food taste unique and having it be a fun experience.
Zach became a father last week. Do you have any advice for him? How do you think he will be as a father?
This is the favorite question of the article. Zach and his wife Randi have become new parents of a beautiful baby girl born June 7 named Parker Rose. The most important advice to both parents is to love Parker Rose with every element of your heart and soul.
For Zach specifically, protect your daughter and treat her mother properly. Be there! Find a life-work balance and always remember business is important, however, your family is always the first and most important priority.
Make it fun for Parker Rose, lead and teach by example throughout her entire life. Make certain to instill solid manners and ensure she is courteous and respectful. Make certain she knows how important it is to treat others properly. Subject her to new experiences, smile, laugh and be happy. Make her proud that you are her father.
There is absolutely NO doubt Zach will be an outstanding father. He has had great examples to witness and learn from, led by his incredible grandfathers, father-in-law, step-father, accomplished uncles, close cousins (some cousins taught him what not to do), friends, a super-strong single mother, sister and, of course, the ultimate spice in Zach’s life…
by Zach Johnston | Sep 19, 2018 | Interviews
While we love selling spices online to home chefs, we will never forget where we started — in person, with restaurants. What began as a few wholesale spice orders to restaurants in the Rocky Mountains has grown to more than 400 restaurant partners across the country. We’re inspired by these chefs every day, so we figured it’s only fair to share them with you so you can be inspired in your own kitchen too.
Dana Rodriguez, Co-Owner & Chef — Work & Class
If you know Denver food, you know Dana Rodriguez. This powerhouse is the co-owner and executive chef of Work & Class. She’s been nominated for the James Beard Award for Best Chef Southwest twice, and she and her partners (Tabatha Knop and Tony Macaig) are on their way to open Super Mega Bien next door this May. We’ve been working with Dana for more than a year now, and we can’t wait to help supply spices for Super Mega Bien this summer.
Why do you choose to work with The Spice Guy?
I met Zach while doing Denver Five because he was donating all of the spices to the dinner and we hit it off immediately. I really love what he does. The most important thing to me is supporting local businesses with organic products. He just does the right thing. He’s the best source for restaurants when you need something that’s hard to find. Lots of suppliers only offer what they have, but Zach is happy to go out and look for things. I think it’s fun for him.
What TSG products do you incorporate into your dishes?
Oh wow, a ton. The things we use most are the creole and cajun spices. He has powders from South America that you can’t find anywhere else. Yes, other people have Oaxacan peppers, but I have to wonder how long they’ve been sitting around. I don’t with Zach. And, the blends he makes are great for the menu that we serve here.
What do you wish more people knew about using herbs and spices?
To me, like with anything else, it’s important to know the source. Even with spices. You should treat all ingredients with respect. They don’t need chemicals to be great. It’s important to buy from people who are promoting that.
And, if I could get home cooks to try something new, I’d point them to Oaxacan peppers. People hear peppers and assume they’re going to be spicy, but they’re flavorful. Some are sweet, some are smoky. I want people to taste and try other things that help them realize not all peppers are spicy.
What are you most excited about right now?
The most important thing on my mind right now is opening Super Mega Bien. It’s going to be a pan-Latin dim sum place, with small plates inspired by countries across Latin and South America. We’re going to have the opportunity to change the menu all the time, and we’re never going to run out of inspiration with all of those countries. There will be small plates and family-style options. Like a lecon (half pig) with plantains and rice to share as a group.
At Work & Class, we try to make a difference in the industry with how we source and how we treat our employees. We want to open another restaurant to keep going and give our Work & Class team an opportunity to grow. We have people that have been with us for 10 years, and we’re excited to give them new opportunities.
by Zach Johnston | Sep 12, 2018 | Interviews
While we love selling spices online to home chefs, we will never forget where we started — in person, with restaurants. What began as a few wholesale spice orders to restaurants in the Rocky Mountains has grown to more than 400 restaurant partners across the country. We’re inspired by these chefs every day, so we figured it’s only fair to share them with you so you can be inspired in your own kitchen too.
Chad Nelan, Chef & Owner — Elevation Meats
Although Chad started his career as a butcher behind the counter at Tony’s Market, he has been making charcuterie in his home for more than a decade. For the past two years, with his business partner Alex Windes, he runs Elevation Charcuterie and Artisan Meats. It’s become known for its creative flavors that are changing the way you think about salami.
Why do you choose to work with The Spice Guy?
I’ve been working with Zach for about a year now, and there’s a few reasons we decided to switch to The Spice Guy. First, they keep their inventory tight, so we can always count on things being really fresh. We’re all about quality, so that’s a big deal for us. He can also customize – so if I need something like a very specific smoked black pepper, he can make it happen. And, finally, as a small, local business, we get the struggle. We want to do what we can to help other businesses like ours.
What TSG products do you incorporate into your dishes? Do you have a favorite?
We get almost all of our spices from The Spice Guy. We directly import a few things, but I’d say 95% are from them. I love everything from the Calabrian chiles to a simple salt. Oh, and I can’t forget about the ancho chiles (whole or powder).
What do you wish more people knew about using herbs and spices?
To be honest, I don’t cook a whole lot. But I do feel like there are some underrated spices, like my favorite — fennel pollen. It’s versatile and still has the fennel flavor without it being overpowering.
Interested in fennel? Try our fennel seed here.
What are you most excited about right now?
I’m most excited about how excited other people are about our products right now. We’re focused mainly on wholesale, but it’s growing as well as online sales. People are really loving our loving the Calabrese and Mexican Mole Salami.
by Zach Johnston | Sep 12, 2018 | Interviews
Happy Mother’s Day weekend! We hope you’re having a great time with the ones you love.
To celebrate the occasion, we did a little Q&A with our founder Zach’s mother Betsy about Zach’s upbringing and her favorite spices! Enjoy.
Do you like to cook at home?
Yes, I love to cook at home. As a child, I grew up in a family that sat down every evening to a family-style dinner, and I felt it was very important to continue that when I had children of my own. Food in our family is not just about eating it. It is about being together while preparing the meal and then enjoying the dishes while sharing stories and spending more time together. Every night at our dinner table I would ask our three children two questions: What did you learn today? What made you laugh today? The dinner table was an important part of our family life and no matter how busy we were it gave all of us a time to be together and just be together!
Who taught you how to cook?
I learned how to cook from the most wonderful and influential women in my life. My paternal Grandmother taught me at a very young age how to make chicken noodle soup from scratch and pecan rolls. My Mother taught me how to bake and make soups. My Mother in Law Gram Shirley whom Zach was very close to taught me how to make fish, roasts, chilis, meatloaf’s, stuffed green peppers and goulash.
Did Zach show an interest in cooking early on?
Zach was only six years old when he took over my bread machine! It had a timer on it so you could put all the ingredients in and set it to bake during the night and have fresh, warm bread first thing in the morning. He would put the ingredients in and set it so he could eat it in the morning for breakfast. He even figured out he could add raisins and cinnamon and other ingredients. He thought that was just the coolest! He was always helping me in the kitchen.
What was Zach like as a child?
He was an amazing child. He was just as kind and compassionate as he is now. I have always marveled at what a great heart and soul this guy has and how lucky am I that I was graced with being his Mom. Zach has always been a person that stands up for others and is generous with his time, skills and donations to others less fortunate.
Zach has always stood up for what is right but in a respectful manner. He is also one of the funniest people I know, and he can make you laugh until you cry. Zach has always been very competitive and always played sports, sometimes two at a time. He played soccer, baseball, football, basketball and snowboarding. Zach loved his grandparents, and as a kid, he always loved spending time with our huge extended family and many family friends.
What did you think when he told you about starting his own business?
I was excited for Zach when he decided to open his spice business. My husband and I are entrepreneurs too so I believe it was a natural step for Zach. He has so much potential and way too much going on to be pinned down. Owning your own business is not for everyone, you must have great self-discipline and you have to be driven since you do not have someone telling you to go to work—Zach’s got that!
What are your favorite spices from The Spice Guy?
Obviously, we love them all, but here are a few of our favorites.
How do you incorporate them into things you make at home?
We use the spices in every meal. Who does not want a little more spice in their life? They are healthy! Spices are healthier for you than sauces, and these spices are fresh! I use them in my casseroles, roasts, soups, everything. We recently got an Instant Pot and I have found that I have increased the number of spices I put in when using the IP.
What has Zach’s business adventure taught you about cooking?
I used to be afraid of using too much when adding spices or spice blends but I have learned to add more, don’t be afraid of more flavor! I love experimenting with new spices and blends every month when I get my monthly order.
by Zach Johnston | Sep 12, 2018 | Interviews
While we love selling spices online to home chefs, we will never forget where we started — in person, with restaurants. What began as a few wholesale spice orders to restaurants in the Rocky Mountains has grown to more than 400 restaurant partners across the country. We’re inspired by these chefs every day, so we figured it’s only fair to share them with you so you can be inspired in your own kitchen too.
Crystal Ramiro, Chef — Punch Bowl Social, Chicago
With a mission for “going out right,” Punch Bowl Social has expanded its “eat-ertainment” restaurant empire to Denver, Austin, Portland, Detroit, Cleveland, Indianapolis, Chicago and more. We’re proud to supply spices to all of the Punch Bowl Social locations, but today we’re talking with our friend Crystal Ramiro, who now serves as chef at the Chicago location.
Why do you choose to work with The Spice Guy?
Wow! this is an easy answer, The level of spice quality that you get from The Spice Guy is fantastic. Not only do you get spices that are true to their flavor and freshness that is hard to come by, but you also get the personal treatment from Zach. We’ve used The Spice Guy at all of our stores for a while now. He has a Punch Bowl inventory that made it easy for us when we placed our first order for our Chicago location.
What TSG products do you incorporate into your dishes? Do you have a favorite?
What? Do I have to pick just one? We use a lot of them, but I love our chicken dredge. A lot of people don’t think of a gluten-free fried chicken as a good tasting dish, but our gluten-free blend that we get from Zach is phenomenal and it makes our OMFG Fried Chicken taste like no other.
What do you wish more people knew about using herbs and spices?
Gosh! I wish people were more daring and less afraid of using a variety of spices in their every day cooking. There are so many spices to try and so many flavors to play with.
What are you most excited about right now?
All of the stores are opening! Being able to work for a company that combines food nirvana, entertainment and a great craft beverage program is truly an honor. I love that we stay true to our food, that we cook things we enjoy and that we are a unique brand full of unique people. We are a place where Punchbowlians and guests can come in have fun and be themselves.
