Frequently Asked Questions

Q:  I don't have a Pay Pal account.  Can I pay using my Credit Card?

A:   YES, absolutely.  You DO NOT NEED A PAYPAL ACCOUNT to purchase our Vinaigrette. Although we use PayPal to process online payments, below the PayPal Log-on section is an area to Pay by Credit Card.  

We simply use PayPal for our payment processing because of their reputation for great security online.  (If you have a pop-up blocker turned on, it will not allow the PayPal window to open.  Simply turn the pop-up blocker off temporarily to complete your order.)  When you get to the PayPal payment page, below the log-in area is an option to pay with a Credit Card.

The 2nd payment option is the send a check.  Or, if you prefer to talk to a person, you can pay by phone.  Please do not hesitate to contact me.  We will be happy to help you with your order and/or payment by phone.  You can call me during business hours at 717-214-4468.  
(717) 802-0350 - Chef Tim
(717) 802-1936 - Sabrena


Q:  Should I refrigerate the Sweet Balsamic Vinaigrette after opening?

A:   No.  Do not refrigerate our Vinaigrette.  Always store at room temperature and away from light, even after you've opened it.  Refrigeration will temporarily change the appearance and consistency, as well as prohibit the oil and vinegar from mixing properly.

Remember that the vinaigrette will lose its flavor after the “Best If Used By” date because it is made with fresh natural ingredients.  It does not contain added preservatives.


Q:  My vinaigrette tastes bland and oily?

A:   To get the full flavor of the dressing, it must be shaken VIGOROUSLY.   Remember our rule: "Shake, Shake, Shake, Don't Refrigerate."©


Q:  I am trying to order online, but I can't get to the Payment section.

A:   We use PayPal for our payment processing because of their reputation for great security online.  Many Pop-Up Blockers prevent PayPal from opening.  Please temporarily turn off your pop-up blocker to complete your order. You do NOT NEED A PAYPAL ACCOUNT to purchase our Vinaigrette.  Below the PayPal Log-on section is an area to Pay by Credit Card.  


Q:  I don't like to order online, and prefer to talk to someone personally.

A:   Our payment processing is secure.  However, we are happy to take your order over the telephone.  For phone orders, please call Sabrena at: 717-802-1936.


Q:  I have allergies.  Is your Vinaigrette nut free?

A:   Our Vinaigrette is made of 7 natural ingredients:  Olive Oil, Balsamic Vinegar, Sugar, Kosher Salt, Garlic, Black Pepper & Oregano.  There are no nuts in our ingredients.  However, our Vinaigrette is Co-Packed at a facility that makes many products.  Our label includes an allergy statement clarifying that it is manufactured in a facility that handles wheat, soy, dairy, egg, peanuts & tree nuts.  

Q:  The vinaigrette discolored my raw chicken and pork.  Is it OK?

A:   Yes.  Vinegar and oil will separate as a marinade.  The meat will take on the dark color of the vinaigrette.


Q:  How long should I marinade before cooking?

A.  Marinade steak, veal, pork or lamb in a sealed baggie with Sweet Balsamic Vinaigrette from 4 hours to overnight.  London Broil or Venison should marinade for 3 to 5 days.

A.  Marinade chicken on your counter for 20 minutes then grill if you are looking for the caramelization of the Vinaigrette on the outside of your chicken.  (Best for smaller pieces like chicken breast tenderloins or thighs)  Or, marinade chicken in a sealed ziploc bag for 4 hour or overnight if your want the Vinaigrette to penetrate the chicken for flavor throughout.  (for thicker or bone-in pieces).  Both ways are great. 

A:   Marinade vegetables in Sweet Balsamic Vinaigrette for 15 to 20 minutes, then grill or roast.

A:   Both vegetables and meats seasoned with Savory Steak Seasoning & Dry Rub can be cooked immediately.


Q:  I want to recreate your sample, and make a Panzanella Salad.  How long do I marinade raw vegetables before serving?

A:  To make Panzanella Salad, toss tomato, cucumber & fresh basil in a bowl with croutons and my Sweet Balsamic Vinaigrette.  Let sit for 2 minutes.  Retoss and let sit 1 minute.  Retoss again and serve.  Also delicious served over a bed of lettuce/greens.  I like to add seasoned chicken and red onion to make it a dinner salad.


Q:  How long does my Vinaigrette last?

A:   There is a Best By date on a sticker on the bottom of your bottle.  When you purchase a bottle of dressing, there is typically a full year to use your bottle.  We use natural ingredients and don't add preservatives.  We work very hard with our retail locations to ensure their inventory has around a year shelf life.   There is a Best By date printed on the bottom of the bottle.  Our Seasonings have a Best By date of 2 years.

Q:   I love your dressing, but can't find it in any stores.  Where can I buy it?

A:  There are currently over 200+ Retail stores that carry Chef Tim's Sweet Balsamic Vinaigrette and Seasonings.  To view a complete list, click: "Retail Locations"

A:  In  addition to our website, our Vinaigrette & Seasonings are also sold on Amazon.  Simply go to the Amazon website and search for "Chef Tim's Sweet Balsamic Vinaigrette"; or "Chef Tim's Savory All Purpose Seasoning", etc.  

 Q:  How can I get my local store to carry your Vinaigrette & Seasonings?

A:  Please use Retail Request Letter.  Simply print it, and give it to the Store Manager at your local grocery store.

 Q:  I own a store.  How can carry your Vinaigrette & Seasonings?

A:  Yes!  We offer wholesale to stores.  We offer a variety of ways to get our Vinaigrette and Seasonings to you.  We work with local Distributors, self distribute, and work with  Please reach out via our Contact Us Page

Q:  How can I contact you?

A:  Please use our Contact Us Page.  We will try to reply to your inquiry as soon as possible.

You may also contact us through Social Media:

Q:  Can I follow you on Facebook, Instagram, Twitter or Pinterest?

A:  Yes, follow me for Updates, Recipes, additions to our Retail Stores list, and to see if I am at an Event in your area:

       Chef Tim on Twitter    Chef Tim on Pinterest