Recent Awards
"Hands down, Vanns is the best spice company in the U.S.A.," says Jesse Sartain, Nutritional Director of Chefs in America and Chairman of the American Tasting Institute in San Francisco, California.
Vanns' Tellicherry Peppercorns, Basil and Herbs de Provence each won gold medals at the Chefs In America Awards.
The National Board of the American Tasting Institute awarded Vanns' Blackened Redfish Spice, Island Jerk, Poivre Irise, Fennel Seeds and Dried Shallots its coveted American Taste Award.
Acknowledgements
China Moon's Barbara Tropp in San Francisco, Galileo's Roberto Donna and Restaurant Nora's Nora Poullion in Washington, D.C., The Greenbrier Resorts Peter Timmons and world-renown chef Jean-Louis Palladin are a few of the award-winning chefs who appreciate the superior quality of products offered by this small, yet distinguished spice manufacturer and wholesaler
High profile TV chefs and cookbook authors including Martha Stewart, Graham Kerr, Julie Sahni, Steven Raichlen and Michael Chiarello have come to Vanns to develop top flight seasoning recipes for a wide variety of mustards, barbecue rubs, condiments, salad dressings, marinades and sauces. Our client list also includes Kraft, Phillips Restaurants, Toto's Salsa, New England Mustard Company and a number of up-scale restaurants. Arizona 206 restaurant's chili using Vanns seasoning recipe was named the Best in the Big Apple by the New York Times.
Leading specialty food retailers in major gourmet markets such as Washington, D.C., New York and San Francisco, have called on Vanns to develop their private label spice lines.