Frequently Asked Questions
Q: I dont' have a PayPal account, and want to use my Credit Card to pay.
A: You DO NOT NEED A PAYPAL ACCOUNT to purchase our Vinaigrette. 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. If you prefer to use a check for payment, simply send a check for your order amount to:
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 loose 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: 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 chicken, 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 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: I love your dressing, but can't find it in any stores. Where can I buy it?
A: There are currently over 100+ Retail stores that carry Chef Tim's Sweet Balsamic Vinaigrette and Seasonings in addition to being sold here on our Websitet. You can also purchase any product directly from Chef Tim or Sabrena. To view a complete list, click: "Retail Locations"
Q: How can I contact you?
A: Please use our Contact page. We will try to reply to your inquiry as soon as possible.
You may also contact us at:Chef Tim Foods 65 Sam Snead Circle Etters, PA 17319 email@example.com(717) 802-0350 - Chef Tim(717) 802-1936 - Sabrena
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: