Below is a brief Q&A I did with Kathy from Juliet Mae’s, ENJOY!
I elected to partner with Open Sky because I was interested in expanding “our reach” into the food community.
We make a true artisan product. We put a lot of effort into each item we make. We are all about quality, quality
quality. Because of the high quality, ease of use and creative potential of the product, bloggers can recommend our products with
the assurance that their readers will have a good experience. I feel that this type of marketing is the most effective, because
the blogger format tends to be effective when the blogger creates and presents an authentic voice.
In short, I feel my product helps to underscore a bloggers credibility because Juliet Mae has its own authentic voice.
2. What was the inspiration behind Juliet Mae’s Spices?
I really like to use good quality ingredients when I cook. It seems to me if you are going to go to trouble of preparing a meal for friends or family,
you want to give it your best Juliet Mae came about from playing around with flavors and trying to recreate a restaurant experience at home.
I taught myself how to make spice blends by remaking my classic curry blend over and over and over. I did a lot or research on spices, on various cuisines and
on packaging. I made my first few packs and give them as gifts to friends- they were a big hit and we went from there.
But at the end of the day, it is all about creating a great dining experience both in the kitchen and at the table.
3. What is your favorite spice blend?
Like a Chinese mother, I think all my children are beautiful. Seriously, I like all of them or I wouldn’t sell them. I find it difficult to make blends from ingredients I do not like, as I just can’t abide the aroma- which makes it almost impossible to blend!
5. Do you have a favorite recipe for one of the spice mixes from the Indian Sampler that you would like to share?
5) The Cool Vindaloo is loaded with mustard and makes a nice seasoning for salad dressing.
just add about 1 teaspoon to minced shallot, good evoo, champagne vinegar and chopped parsley. mix well and
drizzel over mixed greens.