Foundation. Flavor. Food.
Ranch dressing has an interesting backstory and history. Despite it being so engrained in the collective American consciousness, the dressing has only been around since the 1950s. In 1949, Kenneth Henson, originally from Nebraska, took a job in Alaska as a plumbing contractor and lived there with his wife Gayle for three years. Part of his job was also to cook for himself and his coworkers. This was where he created and perfected his buttermilk dressing that would later become known nationwide as "ranch" and internationally as "American" dressing.
In 1954, he and Gayle purchased a dude ranch called "Sweetwater Ranch." They hated the name, so they changed it to Hidden Valley Ranch. Somewhere in this time period, Kenneth also changed his name to Steve. For many years, the guests who came and stayed at the ranch would enjoy Steve's dressing, some of them taking home seasoning packets hand made by Steve and Gayle to make their own ranch dressing at home. Unfortunately, they had to sell part of their land to keep up with the costs of running the ranch, but luckily, they were also able to supplement part of their income with sales of Steve's dressing. Eventually, requests started pouring in from all over the country and for just 75 cents, a customer would receive a packet of their dry spice mix in the mail.
To make a creamy ranch dressing at home, combine 2 tablespoons of dry ranch dressing, 2 cups of mayonnaise, 2 cups of buttermilk, 1-1/2 cups of sour cream and 1 teaspoon of lemon juice. Refrigerate for about 2 hours before using to let the flavors develop. This makes about 2 quarts of dressing.
In addition to making a dressing for salads use this Ranch Dressing Seasoning to season burgers, sandwiches, any kind of potatoes, pasta, jalapeno poppers, popcorn, pretzels, spring rolls, chicken sliders, coleslaw, grilled cheese and casseroles. It's wonderful in macaroni and cheese, on cauliflower, mushrooms, and with green beans. When mixed with sour cream, this Ranch Dressing Seasoning makes a great dip for vegetables, pizza slices and deep-fried food. 1 tablespoon for every four ounces of sour cream is a typical ratio standard, but you could use differing amounts depending on your own preferences.
In September of 2019 our Chef/Owner, David Humphrey, started A&H Provisions to help bring a local option for spices to the Atlanta, Georgia area. An option that will give local residents the ability to have a spice merchant help them make the right choices when purchasing their spices. We will source our product so as to provide you with freshest product possible.
Chef David has been in the culinary industry for over 25 years. His first job was at Six Flags Great America in Gurnee, Illinois. After that he was hooked on the industry. He would continue to work with food whether it was in the back or front of house, in positions from entry level to managerial. In 2010, Chef David enrolled in culinary school at Le Cordon Bleu College of Culinary Arts Chicago and then graduated in March of 2012 with an Associates Degree in Culinary Arts. He then began working at fine dining restaurants in Chicago, amongst them were, Bistro Bordeaux, Fork and A10. In 2016, He moved to Lawrenceville, Georgia and began working at restaurants there, then eventually switched over to Private Chef work before starting A&H Provisions.
At A&H Provisions, we have the belief that making great food starts with a solid FOUNDATION. Our spices provide that foundation for ultimate FLAVOR, which will give you the greatest tasting FOOD for you and your family.