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Read the Label

shout-read-the-labelIf demi glace doesn't have veal in the ingredient statement, or if veal is somewhere way down the list, is it authentic demi-glace? We don't think so. Neither do most chefs we know. It seems that an ingredient statement can be worth more than a thousand words for some commercial bases these days. Ingredient decks that include corn syrup, yeast extracts, chemicals and preservatives, or that require a PhD in food chemistry to understand begs some serious questions, beginning with "why?"  Simply calling a product "culinary," or "gourmet," or "for professional cooks" doesn't make it so. The label, not some marketer's pitch, tells the tale. No tall tales from MTG.

Fine cooking begins with good ingredients. Cooks know a fine heirloom tomato from a poor one, a perfect marbled strip loin from select grade, the nuanced differences between fine olive oils, a pure stock reduction from an imposter. We provide the professional cook Culinary Grade® foundation stocks to cook with. Here's one simple test: read our labels. Read all labels. Read the difference, then taste the difference.

Some sauce makers would rather you don't read their labels.  Read ours.  We've got nothing to hide or explain away.  Easy to read, in simple English. You'll find are products contain NO:
  • Preservatives
  • Chemicals
  • MSG or excess salt
  • Corn syrup or yeast extracts
  • Artificial colors and flavors