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18 Drews All Natural item(s) within Drews Dressing
Chef Drew Starkweather founded Drews All-Natural in 1995. Drew received his first restaurant job at the age of 12, and during the following eleven years, worked his way through the ranks to become head chef at the prestigious Deerfield Inn in Historic Deerfield, Mass. It was here that people began to discover his all-natural salad dressings and marinades. Before long, customers at the Deerfield Inn started requesting bottles of the dressings to take home. It was from this popular demand for the chef-created salad dressings that Drews All-Natural was formed. Drew designed the labels himself, and produced and packed those first bottles in his own kitchen. Chef Drews philosophy from the beginning was to offer products that were chef-created and nature-inspired, using quality natural ingredients. Within a year a regional natural foods distributor picked up the line, making it available to customers in hundreds of stores in the northeastern U.S. Consumers were pleased to find a dressing made of all-natural ingredients with innovative flavors, and the line quickly grew beyond Drews production capacity. In 1999, after outgrowing the initial production facility, Chef Drew decided to accommodate for the rising demand by constructing a new production facility in Chester, VT. The state of the art facility increased Drews production capacity by 800 percent, and new distribution quickly created demand for the additional output. In 2001, Drews All Natural sought and achieved organic certification for its production facility. That same year, the company introduced its line of all-natural salsas, including Hot, Medium, and Mild. In 2003, the original salsa varieties became USDA Certified Organic, and Drews introduced a fourth variety, Double Roasted salsa. Drews All Natural Double Roasted Salsa debuted at Natural Products Expo East, a major industry trade show held in Washington, D.C, and was recognized there with a coveted Taste of Expo award.