The company was started with unique, Flavor-Cured Domestic Caviars and has grown to include Bourbon Barrel Aged & Tahitian Vanilla Infused Organic Maple Syrup, Double Solera Ssherry Vinegars, Flavor Infused Fleur de Sel, & Exotic Spice Rubs.
We are a green company, we source organic ingredients as much a possible, and we use sustainably resourced fish to make our wild roes. Our gourmet food products have received rave reviews from some of America’s top chefs and have been featured in O, Food & Wine, Chocolatier, and Saveur magazines Along with Diary of A Foodie & Martha Stewart.
We invite you to try our products both as they are traditionally intended and in new and creative ways. We would love to know what you think of the products and all of the inventive ways that you
find use them. Please visit our Blog for additional updates.
I think my interests in natural and regional foods could be traced to my family’s one-half acre organic truck garden in Rochester, Michigan. The garden was managed as a pesticide-free operation and required very little irrigation during the course of the growing season. The garden’s prodigious output fed my large family as well as providing food for many needy families in the area.
I actually started cooking when I was 8 years old. I was fascinated by the whole process. When I was 9, I fed 200 people at a Presbyterian Church camp Crepes Suzette. I had five or six adults working with me, but I made the batter, got them organized and even served them with homemade apple butter and strawberries.
Favorite Things & Inspirations:
When I’m not working on BLiS or cooking you can usually find me fishing, foraging, hunting, cycling, or with my girlfriend and three dogs (names)
I got my start as an outdoorsman at the age of eight on the Jordan River in northern Michigan. I’m an avid fly fisherman and have had the good fortune to visit some of the world’s best streams in Canada, Iceland, France, England, Scotland, Mexico, and the British Virgin Islands. I also enjoy flying ties, outdoor photography, and am a licensed Michigan river guide.
Life before BLiS:
After training at the Greenbrier Hotel, Tailevent Restaurant of Paris, and the Culinary Institute of America, I spent nearly two decades focused on advancing my vision of truly American Cuisine based on naturally sourced ingredients.
Past Positions:
> Dow Chemical Corp., Midland, Michigan – Corporate Chef
> Racquet Club, Memphis, Tennessee - Executive Chef & GM
> Amway Hotels, Inc – Corporate Chef
> Atlantic Farms, Inc. – Owner
> Greenbrier Hotel in White Sulfur Springs,
West Virginia – Sous chef
Advisory Board Positions:
> Plitt Seafood, Chicago, Illinois
> Northwood University’s Hotel & Institutional Program,
Midland, Michigan.
Domestic Roe
