Radich Bordolay

Specialties

Radich BOR-​DO-​LAY is a true marinade, in that it softens the host product and allows the flavor of the host food to come through. This marinade does not just sit on top of the food. It penetrates it. Use Bor-​do-​lay to marinate before cooking, or as you cook to enhance your food’s natural flavors. It is very good at taming deer, boar, bear, pheasant and elk meats. Furthermore, it can be used effectively with gravies, stews, chilies, spaghetti sauce, pizza sauce, eggs (scrambled or fried), cheese dishes, rice dishes and any vegetables, cooked or raw. Certain drinks, such as a Bloody Mary can be changed into a Bloody BOR by using BOR-​DO-​LAY sauce. It is good on just about anything but ice cream. It stores on the shelf and gets better with age. Does not freeze.

History

Established in 1989.

In 1989 Mike Radich (oldest son of Frank and Mary Radich) and his wife Geraldine Radich reintroduced the BOR-​DO-​LAY. Corti Brothers, Raley’s and other stores began selling it again. This wonderful marinade is now sold throughout California, the Midwest and Southern states. There are four products in this product line with more on the way. All are made in a manufacturing plant in the bay area. The other products include wine and sesame formulas that Geraldine Radich has used in her home over the past 40 years. Products slated for production next year are the Hot Wing Sauce and BBQ sauces made with BOR-​DO-​LAY. All Radich marinades are free of fat and trans-​fatty acids.