FOR IMMEDIATE RELEASE
WildeBerryaki
Missy & John Villapudua
(360) 799-3688
info@WhidbeyFresh.com
Whidbey Islanders Take Life by the Thorns & Create a Teriyaki
with a Northwest Twist!
WHIDBEY ISLAND, WASHINGTON – August 2010
Living on an island in the Pacific Northwest may sound dreamy and idyllic, however, in this economy, it may feel more like an episode of Survivor. As the recession continues to linger, millions of Americans are thinking outside the box to make ends meet. Whidbey Island residents, Missy and John Villapudua, are no exception. Faced with a layoff and relying on a single income, they’ve decided to take life by the ‘thorns’ and bottle it. The result? WildeBerryaki, a tasty teriyaki with a northwest twist of blackberries and tangy citrus.
As avid foodies, Missy and John took a leap of faith by creating a gluten-free teriyaki sauce inspired by John’s grandfather. “While bussing tables as a kid, I would peer over the counter to watch Grandpa create his famous teriyaki sauce at his Japanese-Hawaiian diner in Los Angeles. I believe we have captured the spirit of his beloved sauce although we’ve added a bushel of blackberries… I think Grandpa would approve!”
For the last couple of months, Missy and John’s kitchen has been turned into a hybrid test kitchen / science lab. “We found out quickly that ‘a sprinkle of this or a pinch of that’ doesn’t cut it in the culinary world. Every ingredient needs to be precisely measured and weighed in order to duplicate it in a manufacturing setting” explained John. This conscience-minded duo made a decision to source many ingredients from local companies located in the Pacific Northwest including gluten-free soy sauce brewed in Salem, Oregon. “Naturally, our berries come from the Pacific Northwest too,” Missy added cheerfully. “We are determined to support local farmers and producers as we continue to grow.”
Any regrets? “None whatsoever,” said Missy. “The layoff has been a blessing in disguise really, as it has forced us to focus on our own creativity and marketing skills to make money rather than rely on Corporate America.”
This entrepreneurial couple has relied heavily on friends and family to make their dream a reality. “It really does take a village, or in our case, an island, to get something like this off the ground,” said John. “Missy’s Mom created the artwork for our label and countless friends and family were physically coerced to try 16 variations of our sauce until we got it just right.”
Whether slathering it over grilled salmon, perking up a pork chop or taking your tailgate party to a whole new level, John and Missy want WildeBerryaki to be your favorite accompaniment to any meal. “It tastes great on everything, from tapas to tofu,” exclaimed John. Check out WildeBerryaki recipes and preparation tips at www.whidbeyfresh.com and tell Missy and John “How do you yaki?”
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