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“Just wanted to let you know that I tried the jerk sauce last night ...It was fabulous! I made a bunch of kabobs, so I used the whole jar as a marinade and for extra sauce over rice. I loved the rich flavor and just-right amount of spiciness.:)”,
Lisa Barlow, Assistant Editor, Vegetarian Times, 1/26/06
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“We’re thrilled about bringing Willy’s line of sauces and marinades into our Fresh Pond store, not only because we like to promote local vendors that share our values, but also because the sauces are simply terrific. My personal favorite is the Mexican fajita sauce!”, Lee Kane, Whole Foods Associate Store Manager, 3/31/06
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“I jazzed up couple of whole chickens with Jamaican Jerk, and also stirred some sauce into mayo for a kickin' salad dressing. Visit www.willysfoods.com for info on other varieties: Mexican Fajita, Waikiki BBQ and Carolina BBQ. (They're so good, we'll forgive them for bucking Associated Press style on the word ‘barbecue.’)”, Darragh Doiron, Port Arthur News, 4/9/06
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“Waiklki BBQ is made with pineapple and flecked with habanero peppers for a fruity jolt. Jamaican Jerk and Mexican Fajita are flavorfully spiced with a just-right, stick-to-the-meat consistency. And Carolina BBQ, a vinegar-based sweet sauce, gets tang from yellow mustard and a hint of brown sugar. ”, Erin Byers, Boston Magazine, 5/1/06
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“The problem with barbecue sauce, isn't the sauce. It's the people that buy it. Sorry, no offense. But come on, bottle after bottle of sticky, sweet, ketchup tasting sauces pour out of grocery stores every year. They offer you flavors like Hickory or Maple. That's a flavor? Maybe, but how about something with real flavor, with real kick. Every once in a while I come across something that combines great flavors in a new way and makes for a fantastic sauce. One of my favorite "BBQ" sauces in the nontraditional category would have to be Willy's Waikiki BBQ Sauce. Bill and Andrew over at Willy's Foods have come up with three other sauces that deserve a good looking at, but this one is my favorite because of its excellent blending of hot and sweet.”, Derrick Riches, About.com: Barbecues and Grilling, 5/17/07
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