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Wrong Dan Phillips?

Dan Kenneth Phillips

Assistant Operations Manager and Turf Services Coordinator

Zander Sod Co

HQ Phone:  (416) 364-5700

Direct Phone: (905) ***-****direct phone

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Zander Sod Co

17525 Jane Street RR 1

Kettleby, Ontario,L0G 1J0

Canada

Company Description

Zander Sod offers a full range cultural practices and services to enhance your sports field and to assist you with the IPM protocol. We offer: Aerway Verticutting Drill 'n' Fill Topdressing Turf Vacuum Sod Removal Sod Installation Over/Interseeding Vertidrai... more.

Find other employees at this company (15)

Background Information

Employment History

Realtor

The HEIDI LUSSI


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Torbreck


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Supervisor

Meadow Lake Mechnical Pulp


Affiliations

The Grateful Palate

Chief Executive Officer and Owner


Bacon of the Month

Founder


Club

Founder


Web References(121 Total References)


About Us - Zander Sod Co. Limited

www.zandersod.com [cached]

Dan Phillips, Assistant Turf Services Manager
905-955-5047


Captain Bacon discovers Tripp Country Ham & Bacon

www.countryhams.com [cached]

It stands to reason, then, that Dan Philips is one of my few heroes.
A contributing editor to FOOD & WINE, Philips is the founder of the Grateful Palate, a wine importer and mail-order epicurean-foods company perhaps best known as the perpetrator of the Bacon of the Month Club. The Bacon of the Month Club works like the Book of the Month Club, except that the book club mails you some fat best-seller that sits on a shelf until your next yard sale, while a pound of bacon from the Grateful Palate usually finds itself in a hot skillet before the mailman can say good-bye. One customer wrote Philips to say that each time a new shipment arrives, her husband dances around the box. The Grateful Palate now offers more than 30 artisanal bacons from all over the United States, and collectively they outsell everything else in the catalog, including stunning bottles of Australian Shiraz and more esoteric treats, like crimson pumpkinseed oil from Austria. Philips, a native Californian, grew up eating bacon almost every day and still does, but he was nonetheless surprised by the size and excitability of the audience for it. He knew something powerful was at work, but he wasn't sure what. "I don't know much about bacon, other than how it tastes," he told me recently. Then he said that he was thinking of calling on some of his favorite producers to see if he could learn why their bacons are so different from one another. Western Kentucky and Tennessee are particularly rich in makers of country bacon-pork bellies that are cured with salt and sugar, hung to dry and then saturated with hickory smoke. This suggested to Philips a road trip, starting in Louisville and meandering south-by-southwest down country roads in search of knowledge, wisdom and pork products. I didn't beg. Perhaps I did drop a few dark warnings about the dangers facing the solitary hunter of breakfast meats in isolated rural areas. A few days later, Philips sent an e-mail inviting me to ride shotgun on his bacon safari. "I have a few stipulations," he wrote. "Dan, would you like to help us cure some? Philips coated a slab with the sand-colored rub until it looked like a boogie board after a day at the beach. That this rivalry with his Jewish father set young Dan Philips on a path that has now brought him to his mother's home state in search of the flesh of the swine struck me as material that would keep a psychoanalyst busy for years. Philips asked if his family has always had the recipe. Dan Philips phoned me a few weeks after our trip to say he'd been listening to a lot of blues and eating even more bacon than usual. He'd just received a package in the mail: first-run samples of Grateful Palate private-label bacon, cured and smoked by Charlie Gatton following a recipe that Philips had whispered in his ear on our visit. Philips said he thought it turned out "pretty damn good" and offered to send me a pound. But no matter how many times I asked, he wouldn't tell me exactly how it was made. That, he said, would have to remain a mystery.


Recommended Products

www.sallybernstein.com [cached]

Screwcap; brick red with pink hues from Winemaker Chris Ringland and Grateful Palate Founder Dan Philips who redefine the potential of Australian Grenache.


www.gratefulpalate.com

Owner and founder Dan Philips.
designed by Basora coded by Agusti B.R.


Rusden Shiraz, Rusden Cabernet, Fine Wines !! Taylor & Norton

www.taylorandnorton.com [cached]

While working at Torbreck in 1998, Christian encountered Dan Phillips of 'The Grateful Palate'.
Dan was a wine writer in the


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