We posted a wild salmon recipe by Pella’s Gourmet a couple weeks back and just couldn’t curb our curiosity to find out more about this unique and mouthwatering product. We were lucky enough to chat with Samantha Langill, granddaughter of the lady who graced our land with the brilliant Pella products after bringing them all the way from Bombay India. We wanted to dig a little bit deeper and learn more about how Pella’s Gourmet came to be. Check out what Samantha had to say and her exciting news about what the future holds:
Who is the original brain behind crafting Pella’s products?
Well, this would be a two-part question. Originally, our Pella’s sauces have been passed down through three generations or more. My grandmother Dorothy, who is from Bombay India (now known as Mumbai), would give Pella’s sauces out to our family and friends. Every Christmas friends and family would ask my grandmother to make her famous sauces instead of purchasing gifts for everybody.
Our family has been following tradition by doing the same. Pella’s sauces are made for family parties, as gifts, or to share within the immediate family on a daily basis. When I first met my husband Derek, I introduced him to my parents and my father Jude made Derek a smoked salmon and boccocini cheese sandwich using the family sauces. Derek had never tasted anything like it before and immediately realized the potential of this discovery. Three years passed and included a marriage, a home, and a new life. Throughout those three years we exchanged our ideas about how our Pella’s sauces would become a successful business one day. Today we are trying our best to make our dream a reality.
The name “Pella’s” was derived from our family name “Pereira”. I couldn’t pronounce my last name as a child because of the rolling R’s so I would call myself Sammy Pella.
Why is local eating and supporting local farmers important to you and the Pereira family?
My dad and mum have always grown their own fruits and vegetables in their own backyard. My grandmother always had a garden in Bombay. Growing locally, growing ourselves, and supporting local farmers is important to our economy, but more importantly, important to our health. Local product will always be much fresher, taste better, safer, and benefit our environment. Also, creating a community atmosphere is extremely important in any business. We believe in Karma. How you treat and support people will eventually comeback around full circle.
If you HAD to choose, what’s your favourite Pella’s sauce?
If we had to choose between our Pella’s Mustard or Pella’s Cilantro Chutney that would be a very difficult decision because it’s like choosing between your two children. Our Cilantro Chutney is a fan favourite because of its uniqueness, but also its versatility. It can virtually be used on almost anything. We compare it to ketchup, but we believe it has more uses than ketchup. BUT, our mustard always takes a back seat to the chutney so our answer will be our MUSTARD for this interview haha. To keep things “even”.
Where can you buy these sauces now?
Well, as of right now, our company is two months old. We sell our sauces every Sunday at the FOOD KART FESTIVAL near the Olympic Village. We also make food as a food vendor at the HAWKERS MARKET, which happens once a month on 870 East Cordova. We will also be a part of THE CHINATOWN EXPERIMENT on 434 Columbia St., which will happen on the week of September 16th to September 23rd, 2013. You can order our sauces on our website at www.pellasgourmet.com and pick it up from our doorstep near city hall in Vancouver. If you are not local, but love our sauces, we urge you to message us and inquire. We are willing to do our best to ensure Pella’s is a part of your family.
How do you see Pella’s expanding and where can Pella-lovers expect to see the sauces in the near future?
Our most exciting news is that we recently dropped our two sauces off with the merchandise managers of WHOLE FOODS GROCERS. They have expressed that they wanted to have them in all four stores in the lower mainland. So we are in the process of making that happen as we speak. We are hoping for that to happen by November. That’s the goal.
Our favorite Pella’s Recipe:
Pella’s Cilantro Chutney Quinoa Salad
1 cup quinoa, washed well and drained 1 1/2 cups Water 3/4lb fresh green beans, cut into 1 inch pieces handful of roma/cherry Tomatoes 1 bell pepper (choose a colour) cut into 1 inch pieces 4 green onions chopped 2 tbsp. capers, rinsed Handful of corn 1/2 cup chopped fresh basil 3/4 tsp. salt 2 tbsp. extra-virgin olive oil 3 tbsp. toasted pecans 2 tbsp. fresh lemon juice 2 tbsp. of Pella’s Gourmet Cilantro Chutney
1. Combine 1 1/12 cups of water into a pot with quinoa and bring to a boil. Cover and cook the quinoa until all of the water is absorbed into the quinoa.
2. Fill a large pot of water and bring to a boil. Add green beans and cook for 5 minutes until they’re slightly tender. Don’t over cook. You want them to be crisp. Drain the water and dump the green beans into a bowl and run cold water on top of them.
3.Cut tomatoes in half and then into quarters.
4. In a large bowl combine quinoa, tomatoes, green beans bell peppers capers, green onions, corn and basil. Mix with Pella’s Gourmet Cilantro Chutney. Season with salt, olive oil and lemon juice, and toss in pecan nuts. Refrigerate or eat!
This can also be found on our website under recipes at www.pellasgourmet.com.
A huge thank you to Samantha Langill and Pella’s Gourmet for sharing their tricks of the trade with us! We love hearing about new local products, especially ones as delicious as these!
To order the Pella sauces online click here!