Iron Chef America Judge, Mario Rizzotti with Greg and Heather Shepherd of Stadium Salsa
Few family-owned food companies can say one of their biggest fans is a celebrity chef. But Greg and Heather Shepherd of Toledo won over Food Network Iron Chef America Judge Mario Rizzotti with one bite of their Stadium Salsa.
And, Rizzotti’s certainly not their only fan. Stadium Salsa — with its variety of salsas, relishes, dips and chips — is the exclusive chip and dip of choice at the Mud Hens stadium, a favorite of health expert Zonya Foco, and stretches its availability to local and chain groceries (from Kazmeier’s to Kroger) in five (soon to be seven) states.
Despite the success of Stadium Salsa, the Shepherds are as grounded as the fresh tomatoes that supply their product. Greg, a full time medical salesman, and Heather, a stay-at-home mom, just welcomed their fourth baby into the world. And, they haven’t forgotten their company’s roots.
According to Greg, the multi-product company is the result of “a hobby gone wild.” What began as a salsa created by Heather in the family kitchen grew into a business in February 2006, when the Shepherds began making mild, medium and hot salsa in Bowling Green’s Northwest Ohio Cooperative. Before long, the Shepherds moved to a facility in Celina, adding more recipes into the mix, including a Sweet & Spicy Relish, Mexicali Dip and — with Rizzotti’s assistance — Alesi’s Bruschetta al Pomodoro, a savory bruschetta named after Greg’s Italian grandfather.
When asked about the best part of business, Greg answers simply: “From a dad’s perspective, watching our children enjoy it. They love dipping into salsa, and I love seeing that. It’s a healthy snack alternative.” With a medical background, he can’t help but take pride in Stadium Salsa’s health benefits. Made from fresh, local tomatoes from Hirzel Canning Co. & Farms in Northwood, with no filler such as water or puree, Stadium Salsa is the real deal when it comes to a tasty snack with all the tomato and veggie. “I would challenge any salsa out there, label to label, on the health of our product,” says Greg. Even the new tortilla chips are all-natural, low in sodium, and made locally.
What are the Shepherds dishing out next? Greg says their good friend Rizzotti hopes they’ll meet him in Chicago for a partnered project.
Article written by: Gina Sares, Toledo City Paper
