Endorsed By World Renowned Chef!
Jay Veregge, Executive Chef at the famed Big Water Grille at Lake Tahoe, brings a wealth of experience to the Culinary Arts. He began in the mid 80's training as an apprentice to Pierre Gagnier in France. He worked in famed San Francisco establishments including Executive Sous Chef at Stars with Chef Jeremiah Tower and Tadich Grill as Executive Chef. During the mid 90's he owned and operated Tarot in Berkeley. His most recent project was in Sonoma as Executive Chef of Wolf House restaurant. Veregge calls his style "market basket cuisine."
Endorsed By Unknown Chefs All Over the World (well, at least California)
“Oh Yeah, the name says it all. Great on beef, chicken and fish. My favorite, 10 to 1 over commercially available spice rubs or marinades. Try it in egg salad, soups and stews. Makes ordinary entrees hit the palate like a fine wine.
Gary Lindner, Ph.D. (Galt, CA)"I have 3 spices in the cupboard, salt, pepper and Mitch's Oh Yeah. period!
Joe C. (CA)“Mitch’s Oh Yeah! is addictive and I am addicted! All food is tasteless now without it. I hope every day that Mitch will come out with more flavors.”
Stacy W. (OH)"Go from bland to delicious with a few shakes of Mitch's Oh Yeah! It enhances the flavors of chicken, fish, beef and pork. Oh Yeah! can be used in addition to other spices. It can be added to soups, stews and sauces too. Mitch's Oh Yeah! is a must for every cook's kitchen".
Lisa W. (CA)"Cool beans, very cool beans!"
Jay V. (CA)"Oh yeah, can't have steak without it."
Ilan E. (CA)
"I use Mitch's Oh Yeah seasoning on everything, I don't have a need for the other seasonings in my cupboard.”
Allison S. (CA)"It's the best chicken I've ever had, Oh Yeah!”
Ron L. (CA)"There should only be one spice on the shelf, Oh Yeah!”
Joey L. (CA)"We had eggs for breakfast with Mitch's Oh Yeah and agreed they were the best we ever had.”
Jackie L. (CA)"I use little or no seasoning on meat until now, thanks Mitch"
Jim R. (CA)
