A: I grew up in the Central Valley around family farms and restaurants. So, I think I had the best of both worlds! I not only learned the love of food, but also a love and appreciation of the land. I have been in restaurants for over 23 years as a chef or owner for most of that time. It has been an amazing life, rough at times, yet I absolutely love it. I have three daughters and wanted to create a balance with them, so that they also can be involved in sharing my passion for great food. When the opportunity to join the Sparrow Lane team arose, I knew it was where I would be able to combine all my culinary loves. Since I had been using Sparrow Lane Vinegars for a long time in my own kitchens, it just made sense.
A: Being hands on, I work directly with distributors, brokers and consumers to develop new business all around the country. I am able to create and share healthy recipes that use vinegars as an ingredient to enhance the true flavor of food utilizing my culinary skills.
A: Following in the footsteps of our founder, we use only the finest wines from the Napa and Sonoma regions, the best fruits and herbs from throughout California, such as a special variety of apples from Santa Rosa. But, our main emphasis is on the time tested Orleans method of making barrel aged vinegars, taking 13 to 24 months to make our vinegars! It allows us to get the best flavor and balance of fruit and acid to create the finest vinegars in the market place.