OUR STORY

My name is Douglas Clark and I am Executive Chef of The Next Idea Restaurant Consultancy and Phood Farmacy. I have spent my life as a chef creating new recipes, working with different cuisines, and cooking across the world. 

With some time on my hands during the Covid-19 lockdown, I began to make a sauce my great-grandmother Lilly Reid taught me. I decided to give it to my neighbors and friends who were unable to go grocery shopping. Demand grew so fast that I found myself bottling the sauce and selling it locally, online, and even shipping it as far as Italy. 

Lilly Reid created the sauce recipe sometime in the mid to late 1940's. It was specifically designed to pair with the authentic soul food she offered in her small restaurant in the Hill District of Pittsburgh when jazz clubs were in full swing and life was a little simpler than it is today. I have always loved the unique flavor of Clark's Soul Food Sauce; it’s first sweet, then tangy, and then kicks you with some spice! 

As for its use,  I suggest trying it on fried, baked or grilled proteins like chicken, fish or pork chops. It’s also great as a basting sauce for grilled ribs and chicken. Add it on veggies like greens and cabbage. Make this your go-to sauce for steak, burritos, and more.

However you choose to eat this sauce, just remember this is a recipe with great heritage and history.

I hope you enjoy like so many have!