By Mira Reverente
Gene Holmon has been grilling and barbecuing for as long as he can remember.
“I came from a barbecuing family,” said the man nicknamed “Cappy” by his wife, Paulette. “That’s what we did all the time growing up.”
For as long as he can remember, he has always concocted his own seasonings for his meat and vegetables. “Everyone loved them so I would give them away all the time,” he said.
It wasn’t until 2013 that he and Paulette decided to turn it into a business. Both retired–he from a corporate career at FedEx and she, from costume designing-they both just felt the timing was right to start selling and go into the mainstream market.
“Before we decided to sell the dry rubs, I sat down one day to write down all the spices and seasonings I use and the quantities, for consistency and to standardize it,” said Cappy.
Before they launched in Calabasas, they passed the dry rubs around to everyone they knew to solicit feedback and to gauge interest. The results were beyond encouraging.
All together, Cappy uses 14 herbs and spices that he particularly likes. The dry rub comes in four varieties: original, salt-free, spicy and fruit & vegetable. The original and spicy rubs are both top-sellers in Calabasas.
Priced at $6 per 2.3 oz. bottle, two for $11 or four for $20, the rub is versatile. “You can use it on pretty much everything – meat, poultry, seafood, vegetables, and for barbecuing or sauteing,” says Paulette, who was sprinkling it on cut-up chicken samples for market-goers to taste.
“The spicy rub is good on scrambled eggs too,” said Cappy, as he continuously passes out samples. “Calabasas has been a great launch market for us. The interest is just phenomenal.”
The Calabasas Farmers Market is open from 8 a.m. to 1 p.m. every Saturday at 23504 Calabasas Road, across the street from the Sagebrush Cantina.