October Newsletter 2017

Posted by on Oct 3, 2017 in Newsletter | 0 comments

Ranch Dressing on Everything

I must say that ranch dressing is somewhat addictive and goes with all the bad choices one can make-cold pizza, chicken wings, French fries, burgers and anything you may want to smother, such as something bland or lifeless on your plate. Just think of all the times Guy Fieri has said he could put something on a flip-flop and eat it. It can cover a lot of mistakes. Commercial ranch dressing is one of those things. I am not advocating that you go out and stock your shelves with every shelf-stable brand on the market and have it with your dry-aged strip.

Growing up on the east coast in the ’70s, ranch dressing wasn’t a common thing; it was seen more as part of a marketing plan to get your kids to eat more vegetables versus the next great flavor. With that said, go down any grocery store aisle today and you will see a minimum of 10 different producers and flavor variations, from buttermilk to sriracha. Living in the midwest, it is everywhere. While I was sipping a nice local märzen (it is fall, of course), I started to remember how many variations of ranch I wrote for menus: chipotle, wasabi, horseradish and on and on and on! I started to think a little deeper on why and what makes ranch such an iconic condiment. Remember, it is no longer a salad dressing; it is a condiment just as popular as ketchup and salsa.
October Newsletter

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