Today we’d like to introduce you to David Gallion.
Hi David, it’s an honor to have you on the platform. Thanks for sharing your story with us – to start, maybe you can share some of your backstory with our readers.
14 years ago, I started at the Stillwater Farmers Market. With all 3 kids, Ryann, 9, and the Twins Matthew & Erin, 7. Every Saturday Morning, I would wake them up, eat breakfast, and head out. They would help set up, sell, take money, communicate, and learn to be polite! We started with items from the garden we grew. We had vegetable sauté kits on white plates with white linen and a recipe card. Green Bean Saute kit, Squash Saute kit, Cucumber Salad kit, and Cucumber mint kit to infuse your water pitcher; we called them kits – they all came with fresh herbs from the garden. Then, in Fall 2018, I saw a veteran vendor selling refrigerated pickles on ice at her booth! I told myself I have tons of canning jars in my crawl space! So I went for it – I went through every jar I had; I was infusing vinegar and oils with fresh herbs.
The following year, we changed over. The Kids thought I was nuts! Little by little, we kept adding to our product line – we got so busy that we were not a grower anymore – we were a Maker! The Bloody Mary Mix came first. Sampling and selling only at the farmers’ market – then craft shows that winter. Then, it turned LLC. My first account was Cellars Wines in Stillwater! It only grew from there – today, there are 85 stores and liquor stores with the bloody and about 30 of those with my lemonade concentrates. The kids have moved on with their jobs and college these past 3 or 4 years – But I’m still rocking it by myself! and my Accountant! ( Laurie, my wife)
From FB:
Jalapeno Bobber Bloody Mary Mix!
INFUSION GARDENS·WEDNESDAY, MAY 15, 2019·
What makes the Bloody Mary Mix different from the others?
100% Tomato Juice, not from concentrate; spices are mixed and heated precisely to temperature to combine flavors. Then, before bottling, a fresh jalapeno Pepper is roasted and added to every jar to infuse that roast and pepper flavor into every jar! And as my Grandma often said, “CONSEQUENTLY ANYHOW,” this makes it the best Bloody Mary Mix you will ever have! This was made with the idea of a mix that was perfect! With many years in the restaurant world, I’ve seen so many people have to add a little of this and a couple of splashes of that to get the bloody mary they want. You will not have to do this with Jalapeno Bobber Bloody Mary Mix.
From GODADDY:
Our first ingredient is 100% pure tomato juice, not from concentrate. Spices are mixed and heated precisely to temperature to combine flavors. Each jar receives a fresh, fire-roasted jalapeno pepper, which infuses a roasted and pepper flavor into every jar! I have over 30 years of experience in the culinary profession and have witnessed many other mixes needing enhancements to obtain the desired Blood Mary. This is not necessary with the Jalapeno Bobber Bloody Mary Mix. Perfect for entertaining or enjoying in the comfort of your own home with only your favorite garnishments needed. Our product is the only mix of 100% tomato juice with no preservatives. Others are derived from paste and concentrates and include preservatives. Our product is truly one of a kind!
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
The biggest struggle that continues today is that I have been doing all this while holding a full-time executive chef job. Yes, it’s a Monday through Friday Gig. Summer: Monday and Tuesday: Production after work in my kitchen. Wednesday Night: After work, go to the farmers market in New Brighton. Thursday: Deliveries after work. Go home and make pickles all night. Friday after work – Deliver and go home and make fresh summer salsa and roasted jalapeno corn salsa for the market on Saturday. Saturday – Stillwater farmers market, 7:30 am to 12 pm. Go home, count money, have lunch, and start producing products. Sunday Farmers New Richmond 10 am to 2 pm. Usually, I make dinner on Sunday Nights! This schedule is June through October for the last 3 years! There is no time for cold calls to get more retail business or to do any more markets. Those Monday through Friday hours would help! Website redesign is another big one. Time and big dollars COVID was tough at the beginning with nobody moving- but with product and summer markets opening and liquor stores being able to open again – I was back in business.
Can you tell our readers more about what you do and what you think sets you apart from others?
I went to Saint Paul TVI for Culinary Training and graduated from The Culinary Institute of America in 92. I’ve been cooking in kitchens starting in 85 at BV Peppercorns! I’ve been in Fine Dining, Country Clubs, Hotels, Senior Livings, Hamline University for 11 years as their Executive Chef, and Corporate Dining for 3 years, overlooking 10 locations at United Health Group as their Executive Chef. And now, I have been with Eurest Dining at Coloplast in Minneapolis for the past 6 years! I don’t specialize in one main thing – I dedicate myself to quality, real food from scratch. I like to wow my customers I’m Serving. I hate companies or products that gouge the customer in pricing. I pride myself on making a fantastic product affordable for my customers. The more I sell, the more I make! Other vendors go home with their products – I go home with empty boxes! I love to have fun, laugh, and joke around with others. And this part of my life is fun. I create and meet people – customers who keep coming back for more! Creating and customers enjoying what I make! Thats Fun! I have a competitor whose ingredient label is wrong and who uses pickle juice in the mix (water) you have in your refrigerator. Why pay $12 for pickle juice.
Any advice for finding a mentor or networking in general?
Meet and talk with vendors or other people doing what you’re doing! Make contacts that you can talk with for many years! And be nice!
Pricing:
- $8.00 for Bloody and Lemonades quarts & the lemonades make 1 gallon!
- $5 for pints of sauces or pickles
- $10 for pickled eggs or Asparagus
- $12 for a QT of Vegetable Giardiniera
- All my products are guaranteed sale in the retail, past the exp date, and I replace it.
Contact Info:
- Website: www.jalapenobobberbloodymarymix.com
- Facebook: Infusion Gardens
