Paul Murphy, a Culinary Institute of America graduate who has worked with notable chefs across the U.S., turned his attention to custom spice blends and opened Al Dentes' Provisions. Initially focused on custom seasoning for chefs in the Las Vegas area, Al Dentes' has since become the largest supplier of dried spices, herbs, and seasonings in the Las Vegas metro area and has branched out to Hawaii and the western United States with custom and private label products.
Las Vegas accounts for approximately 65 percent of Al Dentes' business. In all, Al Dentes' uses 175 different ingredients - dried, granulated and powdered ingredients along with liquid and encapsulated oils - to create 80 to 100 custom blends.
"Chefs come to us with a particular flavor profile; we conduct R&D and create a spice blend to meet their needs," explains Matthew McClure, Al Dentes' general manager. "We can also take any existing blend and adjust it to suit a chef's liking or convert a blend to purer raw materials. Because of the volume of spices we use, we can also convert raw materials to ones with better price points," he adds.
Proper mixing of each spice blend is critical to Al Dentes' success. "We tried a few blenders, but found that they would physically puncture the cells of the spices, allowing the oil to seep out, resulting in loss of the blend's flavor and aroma - the essence of the spice," explains McClure.
In the end, Al Dentes' purchased a Munson Model HD-2-1/2-5-SS Horizontal Ribbon Blender with a capacity of 25 cu ft (0.71 cu m). "We selected the ribbon blender from Munson because it allows for a nice, almost folding action," says McClure. "In the end, we achieve a fully incorporated, homogenous mix that is loose and almost fluffy - exactly we want in our seasonings."
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