Growing up, I looked forward to the weekends when I got to go out and spend time with Dad. Of course, being with him was the most important part, but one of the other things I always looked forward to was dinner—specifically, his steak on the grill. He always used the famous seasoning recipe he developed with Anheuser-Busch Chef Rollins, one of my favorites. (On Bring Your Daughter to Work Day, I used to make grilled cheese in the corporate dining room with Rollins when I was a little girl.)
This magical combination of salt, pepper, and garlic would transform Dad’s strip steak into a mouthwatering delicacy that became a favorite of mine and my friends. Fast-forward to business trips—when we would visit various locations and Dad would host employees or customers—he was back on the grill, preparing his famous shrimp recipe using that same magical concoction. It became a favorite of everyone who got to try it.
When Anheuser-Busch sold to InBev, the steak seasoning that had been packaged and sold at Anheuser-Busch locations was no longer available. I talked with Dad and, with his blessing, got the secret recipe. I then worked with an incredible company, Bona Furtuna, to create and package what is now known as AABIII Steak Seasoning. The taste testing might have been the best part of the process!
It’s actually our number one selling product at Hearth and Soul, and our friends come back time and time again for their favorite seasoning. It’s used on steak, veggies, pork, chicken—even egg sandwiches! I’m always learning new ways to use it from friends.
I’m so grateful that Dad was able to join us at all of our store openings to cook and sample the famous shrimp recipe and be part of the fun. If you have a favorite way to use AABIII Seasoning, please share it! We look forward to celebrating Father’s Day with a special toast to all of the dads out there!
Cheers to you!
Susie
