Hooked on Re:, a local food company and blog started by Sarah Bailey Vincent and Kristen Bateman, has been enjoying the success of its debut dressing and marinade. As 225 Dine reports, the duo have been producing their dressing at the LSU AgCenter Food Incubator since August 2013. Come next year, Vincent and Bateman’s product line will grow with the addition of Re: Greek Vinaigrette.
Vincent says the new dressing and marinade should be in grocery stores by January 2015, adding the dressing is one of many recipes she has that stood out for the duo’s business. However, creating it wasn’t easy.
“I always used fresh basil and oregano in my recipe, and that’s not something that can stay in a bottle and last very long,” Vincent explains. “It took us a little while to get the combination and flavors right, but thanks to [food scientists] Dr. Luis Espinoza and Dr. Marvin Moncada, we were able to create a dressing that’s all natural and preservative free.”
She says the dressing works well on salads, as well as drizzled on cooked fish, steamed vegetables and white meat chicken. The dressing and marinade features a combination of white wine vinegar and extra virgin olive oil as well as seasonings that “freshen everything up,” she says.
This week’s edition of 225 Dine also features an update on Modern Meals and a roundup of the restaurants that are open on Thanksgiving. Make sure you don’t miss out on any local culinary news by signing up for the free 225 Dine e-newsletter.
