Our KP family seasoning blend was developed in the early 1990's by Chef Paul Waters while mixing different ingredients to try and enhance a dish he was creating.  He realized there was nothing on the market that could exactly do what he was trying to accomplish.  After messing around with different combinations he found a blend that added to the dish without overpowering the flavors.  Chef Paul realized it actually brought out the natural taste without adding a lot of salt or fillers, which was exactly what he was trying to accomplish.

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Thru the years the recipe has changed a little, but the main base of it has always stayed the same.  When Paul & Kathy retired from the catering side of the business, their son, Chef Matt Waters and his wife Jessie purchased the business and have kept the high-quality knowledge they both learned through the years of training alongside the experts, within the family business operations.  The recipe had been passed along and is a big reason for the continued successes of having excellent tasting food (of course Chef Matt learned from the best so the seasoning just enhances his already professionally cooked items).

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After years of friends and family asking for the recipe and us not telling them but instead making them a batch, we've decided to bottle it for everyone to enjoy.