BLiS products are a chef's creation. Steven Stallard is a trained chef who chose to focus his passion on handcrafting naturally-sourced gourmet foods. It seems like the ultimate evolution for someone truly interested in the process of creating unadulterated ingredients from the earth to the table. Stallard was the first chef Grant Achatz (Alinea, Next, Aviary) worked for, and Achatz still views him as an inspiration.
We love his barrel-aged maple syrups, his solera-method vinegars and frankly, everything else we've tried from him, from salts to roe to rubs.
What do you hope to accomplish through providing quality products? To provide excellent chef driven products that help amplify menu and everyday kitchen experiences.
Do you personally know the people who produce your products? Yes I have relationships with several of them.
What is involved with working with the farmers to get a product to market? Quality control, tight specs and real working relationships.
Is there anyone else on your “team”? Yes a general manager , several contract workers, and a media / marketing manager.
How often do you come out with new products? Are you working on anything new?
As soon as the market and time / finances allow it is quite costly to bring new products to the market and we are always trying new things.
How did you get into this “line of business”?
I have been cooking since I was 9 and foraging not long after that, we grew up with a small garden in the 70’s as a kid (all organic, long before it was a mainstream direction)...so it is in my roots I guess.
Are your products sold anywhere besides Chicago?
Canada, Germany, Singapore and Italy. So far it seems to be growing fairly quickly.
What did you want to do as a kid, "when you grew up"? I wanted to Fish, hunt, forage then cook in that order; the first three led to what should I do with stuff that I gathered.
What was the spark that led you to working with food?
Well I was very interested in food shows as a child; I watched Julia Child the most & even the Galloping Gourmet - anything that I could learn something from.
What is your favorite story/anecdote that occurred along the way in creating your product?
My favorite story was when I was in the early stages of barrel aging syrup. The head of the cask blew off, sending 50 gallons of maple syrup on the floor: basically a small and expensive flood and an unbelievable mess to clean up.
Describe your a-ha moment that made you say, "I'm going to do this!"
When I started to make roes that no had ever tried with species of fish that no one had considered as a caviar source. I wanted to lessen the pressure on stressed stock of traditional caviar / roe species
If you could have supper with 3 people (living or deceased), who would they be and why?
Jim Harrison, love the BD character fellow Michigander and great writer plus big foodie; Theodore Roosevelt, the last great president that did a great deal for everyone and Joseph Campbell (no explanation there)- not necessarily in any order.
