Clark + Hopkins
Brandon Clark of Clark + Hopkins grew up in a family that discussed dinner plans over breakfast, and lunch over dinner; being a foodie was in his blood. He attended Johnson + Wales University and later moved to Richmond, VA where he worked at several restaurants and later started a catering company. Then after working in corporate food service and growing tired of the corporate world, he started making hot sauce for friends. One of those friends is now his business partner - Don Hopkins. They decided to make Richmond their home market, a foodie and craft beer Mecca.
The products are more culinary sauces than hot sauces in that you can cook with them. The recipes are super quick, delicious and only require a couple of ingredients to make an exotic meal. The first hot sauce created was Kerala which was created for a friend from southern India. He said it tasted like home and spurred Brandon to look into other parts of the world and capture their ingredients right in the bottles. He wanted to make something for the region so it all began with Chesapeake Bay and Virginia. Clark + Hopkins now has 8 hot sauces and 2 bloody mary mixes. The Chesapeake Bloody Mary took home the 2019 Scovie Award and the hot sauce Assam received the 2019 Sofi Award for world’s best new hot sauce by the Specialty Food Association. Assam was also featured on Season 7 of Hot Ones, YouTube’s #1 show in their history.
The lineup now includes Kerala, Ethiopia, Laos, Chesapeake Bay, Virginia, Oaxaca, Texas and Assam with two bloody mary mixes; Chesapeake Bay and Texas. The sauces and mixes are 100% all natural, gluten free and vegan (except for Laos which has dried shrimp) The bloody mary mixes are about 1/3 the sodium of most bloody marys on the market. Cheers!