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popular that many local restaurants use it in their drinks.” Bennett also has a reason to celebrate, as the company was recently awarded the “Good Food Award” by the Good Food Merchants Guild for his Jalabeños, pickled green beans with spicy jalapeño brine. More than 150 products in 11 categories were selected from about 1,500 entries for the award. “It’s exciting for us to be recognized by a qualified group of food experts,” he said. “Having that stamp of approval gives the company credibility in the industry.”
by Kateri Wozny Kateri is an award-winning journalist with a
background in print, online, radio and TV news. A native of Minneapolis, MN, she has written for the Chicago Sun-Times Media Group, Pepperdine University and Acorn Newspapers. She works full time as a public relations manager locally and loves exploring the Santa Barbara fashion scene. Follow her on Twitter @kitkatwozny.
West Coast Picklin’ at Pacific Pickle Works
I
love entertaining at my new place and cooking for friends, who usually come with a big appetite. I knew it was going to be a hot one last weekend – perfect weather for heating up the grill – and decided to serve burgers. While rummaging through Vons looking for burger supplies, there was a new kind of pickle with a Santa Barbara feel: Pacific Pickle Works. “Pickles are a turn-of-the-century kind of thing,” said owner and founder Bradley Bennett when I toured his shared commercial facility on the Eastside. “Pacific Pickle Works is a new twist with many unique flavors.” A new twist in pickles? That ought to get everyone’s taste buds dancing! Bennett, a native of Santa Barbara, began creating pickled vegetables as a holiday treat in 2001. After working
as an architect and software engineer for many years, his parents encouraged him to start his own business. In 2011, Pacific Pickle Works was born. “The company is unique because it is a West Coast style of pickles,” Bennett said. “It’s something we’re emerging, since there are not many established pickle companies in California that use the kinds of spices we do.”
Pickle Pride
I watched Bennett’s staff go through the process of putting together the jars and learned that more than 100 grocery stores carry the products, from Paso Robles to San Diego. Locally, they can be found at stores such as Lazy Acres, Tri-County Produce, Isabella Gourmet, and Gelson’s. “I have the most trustworthy and
Santa Barbara Seafood Pasta
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Customer Appreciation
Bradley Bennett is the official pickle man in Santa Barbara
dedicated crew who work hard to put together the final product,” Bennett said. To make sure the vegetables are super fresh, Bennett receives his produce from local and organic growers such as Givens Farm and Roots Organics. “I try and be as California-based as possible when choosing the vegetables,” he said. “So many pickle products are mushy and overcooked. We keep ours super-crisp and make sure the vegetables are pickled the next day from the farm.” Speaking of the delicious products, Pacific Pickle Works has so many to choose from, which include the Bloody Mary Elixir, Cukarambas and Bread & Buddahs (both of which I picked up for my BBQ), Asparagusto!, Carriots of Fire, Unbeetables, Brussizzle Sprouts, Stokra, Cauli-Flower Power, and Fenn Shui. “I aim to have a great-tasting product,” Bennett said. “Customers like our products because of the variety of flavors and the different brines that are incorporated into the recipes.” Prices range from $8.95 for the Bloody Mary Elixir to $10.95 for the Asparagusto!. Shelf-life is about one year. “The Bloody Mary Elixir is our most unique and popular flavor,” Bennett explained. “It’s a Worcestershire sauce that we make from scratch with other secret spices, and you can mix with it right in the tomato juice. The Elixir is so
Bennett also goes the distance for his customers with the Pickle Club. The two-level membership allows “Gherkins” to have two jars of the seasoned pickled vegetables four times a year, while “Big Dill” members receive four jars four times a year. Currently, there are about 100 members. “It’s nice to have a consistent set of customers enjoy the products,” Bennett said. “Club members also get to try out our new flavors; we’re always coming up with new ideas.”
Future Growth
Bennett sees an even bigger vision for the company and is currently searching for a larger production facility. In fact, he even raised about $33,000 through a Kickstarter campaign back in December 2013 for a new lease, kitchen equipment, and building improvements. “I see us going into a food makers co-op facility, we are expanding more than ever, and the time is now,” he said. “I also see us expanding more into retail stores throughout California and increasing online sales.” Needless to say, my burgers were an even bigger hit, so I was no longer in a pickle.
Pacific Pickle Works www.pacificpickleworks.com Facebook: www.facebook.com/ pacificpickleworks Twitter: @pacificpickles
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