One fateful day in June, as I strolled through the McEwan supermarket in the Don Mills centre, my stomach noticed a couple of tables set up with samples of some of the newest and finest specialty products in the store. I casually walked over to one of the tables displaying some yummy looking sauces and was happily surprised to read the label - Hall's Kitchen. Instantly, I recalled the review I had written on Hall's Kitchen soups back in March and shared that with the lovely lady who was (wo)manning the station. I failed to realize that the woman donned in her chef's hat was none other than Kitt Richie, one of the co-founder's of Hall's Kitchen (who works alongside Executive Chef Catherine Hall).

Kitt: "I remember! Diana, right?"

Me: "Um, yes... that's right! You must be Kitt." still bewildered that she had remembered my name.

Can I tell you what a small world it really is? (Cue Disney song.) When I asked her how her business had come along since we last spoke, she mentioned that there are nearly 50 different stores across Ontario that currently carry Hall's Kitchen products. What are the chances that we happen to bump into each other in one of those stores on the precise day and at the precise time that Kitt herself would be handing out product samples? Pretty slim.

Today, I am excited to share with you my thoughts on the newest addition to the Hall's Kitchen product line - Hall's Kitchen sauces. In keeping with her desire to offer vegetarian and vegan soups and stews made with fresh and natural ingredients, Chef Hall has concocted a "devilishly delicious" ensemble of epicurean proportions. There are four different varieties of the Hall's Kitchen sauces so you're sure to find one that will tantalize your taste buds. I received two bottles for review; Lemon White Wine Cream Sauce and Rockin' Moroccan Sauce.


As Kitt suggested, I immediately tried the Lemon White Wine Cream Sauce with some cod fish and later, in a shrimp pasta dish. Coming from someone who lacks the necessary skills in the kitchen, believe me when I say that I felt like a chef preparing these dishes. It was so easy! All I did was follow the directions for the Seafood Pasta dish listed in the Recipes section under Our Products.  After cooking the pasta, I sautéd the shrimp (sorry, no scallops!), heated the Lemon Cream sauce in a sauce pan, combined all the ingredients together and then threw in a dash of sea salt for good measure. That's it. A seafood pasta dish fit for a king. The pure lemon juice used in the cream sauce lent itself to being the perfect complement to this seafood dish. The Lemon Cream sauce is definitely my favourite of the two.


Next up was the Rockin' Moroccan sauce. Just like the Lemon Cream sauce, it is made using all natural, fresh ingredients, and contains no additives or preservatives, no GMO's or trans fats, and is gluten-free and yeast-free. But this sauce is also dairy free making it perfect for vegan diets. I used it as a steak marinade and enjoyed the subtle flavours of the curry and chili powder. I shared the rest of the bottle with my vegan sister-in-law who added it to her chili and a vegan casserole dish. She loved it and even tweeted about it, too! I think my husband would probably like the Red Thai Curry Coconut Mango Sauce. It has all the exotic foods he enjoys and is perfect for stir fry.

If you would like to learn more about Chef Catherine Hall, you can read her interview with Toronto-based food expert Mary Luz Mejia.

To find a store near you that carries Hall's Kitchen products, visit hallskitchen.ca.

On a final note, a big thank you to the powers that be for the unexpected and welcomed encounter that granted me the chance to meet Kitt Richie, the wonderful woman behind sales and marketing. I would also like to thank her for the wonderful opportunity to review Hall's Kitchen sauces here on Toronto Teacher Mom. My stomach thanks you, too!