“They will send me Sample A, and I’ll work with that,” he said. “I’ve gone all the way to Sample O before I’ve found one that’s right. Once I do all the paperwork, they will do all the blending and send it to me in 50-pound increments.”
His business seems to be growing liberally, thanks in part to the creation of the LaBarge Gourmet Spice Club, which costs $12 per month and includes one blend and a recipe for that blend.
The Sept. 10 Field to Plate tour will end at Middleton Organic Orchards in Eltopia for a meal prepared by Chef Chris Van Hoorelbeke of the Crazy Moose Casino in Kennewick and wines from Barnard Griffin in Richland.
“When you look at some of the other spice blends out there, they have things like MSG, a lot of smoke, HVP — which is hydrolyzed vegetable protein,” LaBarge said. “They will rely on chemicals that will boost the flavors of their product without having to use so much whole spice.
Spread salad dressing on one side of each slice of bread. Top four slices of bread with turkey or chicken, sauerkraut and cheese. Top with remaining bread slices, dressing side down.
“That’s where all the cost is because the spice market really fluctuates,” he continued. “The price of dried basil can go from 25 cents a pound and the next month be up to 75 cents a pound. That’s an herb, but spices like cinnamon, nutmeg and mace, they really jump up there.”