It all started when...

Raised in the bakery business, Rick’s decision was to make his way in the food industry by serving high quality, generous portions at a reasonable price. He opened his first restaurant in 1982 serving pizza, subs and wings. Catering since 1983, he has made a name by providing fresh quality, generous portions of homemade products at a fair price. 

The first dressing, Maple Poppy Seed, was created to feature seasonal products to offer at his summer events. This dressing complimented the light fresh flavors of spring mix, strawberries and sliced almonds. A couple of years later when catering was still very busy but berries were scarce and not as tasty, he and his wife talked about coming up with another dressing for fall events. Cinnamon dressing came out of that discussion and those seasonal flavors.

Rick continued to serve dressings to his catering clientele, friends, family and his children’s sporting teams — all to rave reviews. When people at these events kept approaching him for a container to bring home, he knew it was time to get his product bottled.

After finding a Vermont co-packing facility, Rick created Maple Barbeque Sauce to go into production with Maple Poppy Seed and Cinnamon. Product was ready to sell in late 2016, first appearing at Rick’s Grill, his family friendly restaurant in Milton, Vermont. With encouragement of local patrons and catering events continuing to favor his homemade sauces on their menus, he began to pair more flavors with Vermont maple. Maple Vinaigrette was rolled out, then Maple Balsamic, Maple Horseradish and Maple Bacon.

There are now many flavors to share and new flavors in the test kitchen. Pick up a bottle today and enjoy the flavors of Vermont.