For what it’s worth, I ordered my own bottle of Pink Sauce, currently priced at $9.99, and tried it on some chicken wings. The stuff is playful and unusual as advertised: not quite ranch, nor a vinaigrette, nor hot sauce, but triangulated somewhere between all three, with the tiniest hint of tropical fruit. I have a feeling that if you put it out at a barbecue, the hybrid flavor would spark lively debate over its merits .
“I feel like I was never canceled, right? There was just a lot of confusion, because there were a lot of unanswered questions,” Chef Pii says. She jokes that the whole ordeal might become a documentary on Netflix. The “behind the scenes” drama would include when FDA representatives paid a visit to Chef Pii’s home after being bombarded with complaints about the original Pink Sauce.
The main lesson she took away is that you have to be prepared to face demand and scrutiny when you go public. “There is a big difference between being a chef and being a food manufacturer,” Chef Pii concludes. “Get a manufacturer, take the liability off of yourself, and the sky is the limit.”“We built the product not knowing where it would end up,” says David Neuman.