Sauce Boss Gazette

HERE'S THE NEWS! Well kids, we have been veeery busy in the studio laying down tracks for a new record, and I'm knocked out by what we got. And we're almost finished with it--I'll keep you posted. In the two days after our last newsletter, we received almost 10,000 hits. Thanks to all y'all for checkin' in. Now we're on our way back up North to our ol' stompin' grounds. We're doin a biker bar in Manhattan on the Upper East Side next Friday. We're also lookin forward to seeing our friends and family in Knoxville, TN Mt Vernon, Lancaster, Erie, Syracuse, Rochester, Seneca Falls, Pittsburgh, Sharon, Bemus Point, and Bethel, and making new friends. Our phone has been ringing off the hook lately. If y'all are planning any summertime or fall events and would like to invite the Sauce Boss, better drop us a line soon

THE SAUCE BOSS SEZ, "Groove deep while slackers sleep and you'll have Gumbo to sell and keep."

THE MAIN INGREDIENT 1710 West Tharpe Street Tallahassee, FL 32303 850-383-8333
Here's a GREAT restaurant with a totally different approach. The menu starts with a list of twelve ingredients (fish, meats, and veggies). Below the list it says, "Do ya want it…grilled, fried, broiled, sauteed." Then there are eleven style treatments to choose from. For example: California style is with guacamole, cream cheese,sprouts,swiss, and tomato. Caribbean is with jerk seasoning and mango salsa. Greek style is with feta, black olives, and tomatoes. You can have your "ingredient" with black beans and rice, with curly fries, or with tri color rotini. OR you can have your "ingredient " in a sandwich, or on a salad. Sounds complicated, but its not really. The twelve "main ingredients" (small or large size portions) and eleven style treatments are either served with sides, made into a sandwich, or put on top of a salad. I had the eggplant, grilled, jerk style, served on a large spinach salad. Sooooo…there are at least 3,696 combinations from which to choose, all from a very small menu. And then a couple of daily specials. But the real kicker is that these kids, just starting out owning their own restaurant, have a deep reverance for good food. When's the last time you saw locally grown organic lettuce in a restaurant? The tomato basil soup is the best I ever had. The Main Ingredient just got a new regular patron. I'll see y'all there.