We recently reported that Chef Pii, also known by her real name Veronica Shaw, the founder of Pink Sauce, is seeking support through a GoFundMe campaign.
She claims that a partnership deal she had in place fell through, leaving her in a financial predicament.
Shaw is requesting $100K, alleging that her partners have failed to fulfill their commitment to provide her with owed royalties.
In response, Dave’s Gourmet contacted us and issued a statement to address and counter Chef Pii’s claims.
They tell Emily Cottontop exclusively:
Dave’s Gourmet has adhered to the terms of the agreement with Ms. Shaw.
We disagree with Ms. Shaw’s allegations.
Dave’s Gourmet has paid Chef Pii over $120,000 to date and it continues to make all payments as due and on time based upon the terms of the contract.
We’ve offered to reimburse Ms. Shaw for her lawyer’s time to go over the terms of the agreement and how it relates to the payments that were made to Ms. Shaw.
She indicated that she’s open to an amicable resolution of the dispute and the parties are in discussions.
According to the LA Times Dave’s Gourmet took Pii under its wing in August 2022 to further develop, produce and distribute the dragon fruit-based sauce.
About Dave’s Gourmet
Established in 1993, Dave’s Gourmet has maintained a strong presence in the hot sauce and pasta sauce sectors for over three decades.
The company boasts a diverse collection of hot sauces, spanning from the iconic Dave’s Insanity Sauce – renowned as the original “hottest sauce in the universe” – to offerings such as Ghost Pepper Hot Sauce, Scorpion Sauce, and Carolina Reaper Sauce, among other intensely spicy selections.
As we mentioned the company saw an opportunity to innovate its brand with the Pink Sauce while also successfully supporting a budding food entrepreneur.
The LA Times reported that in order to make the product safe and scalable for mass consumption, Dave’s Gourmet had to alter the recipe and packaging method.
Initial ingredients included water, sunflower seed oil, raw honey, distilled vinegar, garlic, pitaya, pink Himalayan sea salt and less than 2% dried spices, lemon juice, milk and citric acid.
The list now contains the same pitaya (dragon fruit) base with coconut cream, canola oil, onion powder, ranch flavoring and the addition of shelf-safe ingredients and is packaged in a 13-ounce glass bottle with a white top instead of the transparent plastic squirt bottle with the yellow top.
The product no longer contains dairy products and is classified as vegan and gluten-free, unlike its first iteration.