As the mother of three athletic boys, Tesse had to figure out a way to get them to eat their veggies while staying healthy. Fast forward some years later and Tesse’s simple salad dressing has turned into a $25 million-a-year business called Tessemae’s making dressings, ketchup, mustard, garlic spread and marinades.
The business was Greg Vetter’s idea. “My mom originally had to figure out a way to get us to eat
our veggies without serving us a chemical crap so lemon garlic was born. I decided to turn it into a
company because I was having my mom make me dressing in two liter bottles and then a neighbor stole the
bottle from my house. If a man is going to steal another mans salad dressing, it should be bottled and be available to the world.”
Tessemae’s All Natural has become Whole Food’s best selling salad dressing, and one of the most successful family-owned food businesses to launch. Greg founded the company with his two younger brothers, Brian and Matt, and his wife. They’ve already gotten the attention of Forbes Magazine, and we have a feeling Paul Newman is watching his back. Tessemae’s is now in Safeway, Wegmans, Fairway, Fresh Market and Publix, and will be in Target and Costco soon. Matt Vetter, who is the company’s vice president of supply chain and product life cycle -which means he essentially takes new products from recipe to shelf – says the secret to their entrepreneural success is not getting caught up in the formality of it all. “Follow your passion and just go do it.” When passion starts at the dinner table, it’s a tempting path to stay on. Brian Vetter fondly recalls family dinners where their mom would scold their dad for “licking the bowl clean as he laughed and said ‘honey… It’s too damn good.’” All three talk about how dinnertime was a fun event, lots of jokes and stories being shared while Tesse’s healthy meals, like Tesse Balsamic Chilean sea bass with a lemon garlic salad and roasted asparagus or Lemon Chesapeake grilled chicken salad with strawberries, walnuts and roasted butternut squash with lemon garlic dressing sat center stage.
Now, they tell similar stories, and eat similar meals, in the boardroom. If this all sounds like the Brady Bunch in business, think again. The family has their disagreements. But, it’s nothing they can’t handle.
“We have our moments or disagreement,” says Matt, “but we always hug it out.”
Greg says that their family bond is what makes them a success. “My brothers are the only people that I can hold to the exact standard that I hold myself. They are the only ones I can truly trust. They are the only ones that can actually handle the weight of the world on their shoulders with me without pooping their pants and crying. I think people say don’t go into work with family because they are scared of competition!”
After all, blood is thicker than salad dressing.
BBQ Shrimp with Mango & Habanero Salsa
So. You can try this awesome salsa with tortilla chips, sliced cucumbers, or even over these Pork Tenderloins… but the truth is, you’re just gonna end up eating it with a spoon. Trust us.
Serves 4
What you need
For the Shrimp:
1 ½ pounds large (16/20) shrimp (raw, peeled, tail on)
1/3 cup Tessemae’s Matty’s BBQ Sauce
For the Salsa:
2 mangos, peeled and diced
½ red onion, finely chopped
1 habanero chile pepper, seeded and finely chopped
½ cup cilantro, chopped
3 tablespoons Tessemae’s Raspberry Vinaigrette
What to do
Heat your grill to high. Toss the shrimp with the BBQ Sauce and let marinate at least 15 minutes and up to 2 hours.
Meanwhile, combine the mangos, red onion, habenero, cilantro, and Raspberry Vinaigrette in a bowl.
Grill the shrimp until just cooked through, about 4 minutes total, turning once. Serve with the mango salsa
Raz Vin Mojito
Pa-tio Pound-er: noun \pa-te-o paun-der\ : a refreshing cocktail best enjoyed outside on a patio, deck, or backyard
What you Need
2 lime slices
6 fresh mint leaves
1 teaspoon agave syrup
1 ½ ounces (3 tablespoons) Tessemae’s Raspberry Vinaigrette
1 ounce (2 tablespoons) light rum
½ ounce (1 tablespoon) fresh lime juice
club soda
raspberries and mint sprigs for garnish
What to Do
In your serving glass, combine the lime slices, mint, and agave. Crush them against the bottom and sides of the glass with a muddler, or the handle of a wooden spoon.
Add the Raspberry Vinaigrette, rum and lime juice and stir. Top with ice and club soda, then garnish with raspberries and mint.
