The Brown Abbey Story
How small beginnings and a little bit of magic turn simple ingredients into mouth-watering delicacies.
To explain why I've chosen to pursue this business, I need to start in the beginning. I grew up in a household that didn't have a lot of money, but no matter how scarce things were, my mother - every single night - made a home cooked meal, and it was absolutely delicious. No matter how few ingredients there were, or how random they may have seemed, there was a bit of magic in turning simple ingredients into mouth-watering delicacies. This is where my curiosity began.
Over time, I was able to start experimenting myself. It started small, with VERY simple recipes like taco soup or meatloaf. When I made these meals and then saw the joy on people's faces when they were eating MY creations, I was hooked. It turned into a burning passion, where I couldn't wait to experiment with new exotic ingredients. I would buy a bit of saffron, fresh vanilla beans, Cameroon peppercorns or Sumac to taste and smell and figure out how I could use these new (to me) ingredients. Twenty years of playing with food combinations has honed my culinary instincts. There is an innate drive in me that is only satisfied when I see the elation on someone's face as they take their first bite.
When I was on a restricted diet, it was almost impossible to find ingredients that didn't have a lot of fillers, and I love that I have created a line of products that almost everyone can enjoy. That is why I have made sure that my company offers ingredients that can reach as many people as possible. All of my dry rubs and sugar/spice mixes are non-GMO, made from organic and gluten-free.
I truly think the forming of my company came about because of Catherine and Thor Bersted. I was working for them at Lavender Falls Farm and one day we were taste testing different dressings for their house salad. Everything was mediocre, it just wasn't right. So I put together a dressing that has been my favorite for years; it was exactly what we were after. They began using it at the restaurant and it was so amazing to hear the positive customer feedback and know that they were talking about my dressing. I decided to go for it.
I have spent countless hours with my smoker. I have learned which woods to use and just how long to smoke things to impart the smoky flavor without being overpowering. It is so much fun for me to pick the right peppers that I want to use in my jalapeno salt, or to dry fresh garden tomatoes and make sun dried tomato infused grapeseed oil that is perfect for a roast chicken or simply to toss veggies.
I know this adventure is going to take me so many places in my culinary journey. I am expanding the product line and experimenting constantly. I am thrilled to be able to start this process. Hopefully everyone who tries it will love it as much as I do and know that I have spent a good part of my life working towards this opportunity.