Today we’d like to introduce you to Colin Gardner.
Colin, please share your story with us. How did you get to where you are today?
I moved to Atlanta for the first time in the early 90’s to attend the Art Institute of Atlanta and graduated with honors and received my associate’s degree in culinary arts. For eight years I managed Fasta Pasta, in the Southeast. I left the company in 2000 because although management was safe, I am driven to use my culinary skills and passions to create food and not just manage people.
I took a sabbatical from working for several months and played a bunch of golf and I got hooked on the game. That time was invaluable to getting clear on what I am really after. When it was time to get back to work, I chose a job that would satisfy my culinary creativity and my golf addiction. I picked Club Corp USA.
I became the clubs executive chef and I also became a low handicap golfer. I really enjoyed creating menus and showcasing my culinary creativity at weddings and events at the club. During this time, I befriended many club members, one member was an actor/comedian and over time, we became close friends. One day he asked me to be his personal assistant and to move out to the West Coast to help him manage his daily affairs and needs. I jumped at the idea and moved to Hollywood in 2004. Well, after a couple of years of movies and a reality tv show, Hollywood became Hollywierd to me and I wanted out of the industry.
In 2006 my youngest sister asked me to Tucker, Georgia to be a care for my one-year-old nephew. That brought me home, mentally and physically. I’ve been in Tucker for 14 years now. This is the longest I’ve ever been in one place and happily call the Atlanta area home.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I’ve been back in the metro Atlanta area now since 2006. I’ve done some many different things in the last 14 years here. I’ve cooked and fed so many people during this time. I’ve been in bands, created my own music shows, was an Atlanta sports fan photographer, started a catering company, sold stuff at farmer’s markets and now in 2020 I am starting my own specialty boiled peanut company.
Yes, there have been plenty of struggles along the way. I’ve lost and left many culinary positions, been through band breakups, shows have been canceled, catering company failed and many more struggles. But with the struggles, there has also been moments of complete joy. I’ve learned a lot about myself during this time in the ATL. I’ve also learned that Atlanta is a great place to live, create and grow. All these struggles have made me resilient and more able to accept myself, my failures and my achievements.
One of my biggest obstacles happened last November 2019. I lost my job that I had for over five years. I was an exhibition chef and a traveling chef for a company based out of Birmingham, AL. My home base and where I did most of my cooking was at the CDC. I cooked and traveled to many of our different units in Atlanta and in the South. I really enjoyed this job and was pretty shook up when they let me go. So I was out of work when this COVID 19 challenge hit and became even a bigger obstacle to face.
Alright – so let’s talk business. Tell us about The Nut Shack – what should we know?
I am The Nut Shack! SPECIALTY BOILED PEANUTS, FOOD, MUSIC, LIFE & PROVISIONS
I started boiling peanuts and selling them at local farmer’s markets in the summer of 2013. It started as a way to make a little extra part-time cash. Over time it has evolved from just salty boiled peanuts to over 30 specialty flavors and to pressure cooking them. I know longer us an old Budweiser keg to boil peanuts. I use a multi-pressure cooker and cook small 7 quart specialty batches. This way of cooking them is so much faster and really infuses the flavoring into the raw peanuts. I am always experimenting and coming up with new flavors. One thing that stands out about my nuts is that I use Pink Himalayan Salt to season all my boiled peanuts. This salt is lower in sodium, adds a slight smoky flavor and nicely compliments the other ingredients in my boils.
Boiled peanuts are definitely a Southern thing and through my encounters at my booth at the Avondale Estates Farmers Market on Sunday, about 50% of folks really love boiled peanuts and 50% of folks don’t get it. I always tell the nay-sayers that my product is not your typical Southern boiled peanuts. By pressure cooking them, they nuts are able to keep their consistency and not turn into over salty mush. My boiled peanuts stay firm and have more of a bean feature. For example, I enter chili cook-offs and put my boiled peanuts in my chili.
I have two award-winning nuts. My Green Curry BP won ‘The People’s Choice Award’ in the 2013 Clarkston’s Chili Cook-Off. Last year I won ‘The Best Booth Award’ in the 2019 Tucker Chili Cook-Off with my Hickory Shula BP. I placed 17th out of over 40 competitors.
As I said earlier, that 50% of people I encounter at the markets have a slight disdain or disgust for boiled peanuts, But, if I actually get them to try them, I have converted a bunch of folks from being haters to lovers of BP’s. All my different flavors really get people’s attention and make them a little less apprehensive about trying them. Some of my attention grabbing flavors include:
Chocolate Habanero BP (chocolate extract, muscovado sugar and pink himalayan salt)
Mesquite BP (a gluten-free liquid smoke and pink himalayan salt)
Sweet Thai Chili BP (chili sauce, chili’s, turbinado sugar and pink himalayan salt)
Porky Pinks BP (Louisiana Original Hot Sauce, pork crackling and pink himalayan salt)
Champagne Dill Mustard BP (Braswell’s Mustard, fresh dill and pink himalayan salt)
Aloha BP (teriyaki, pineapple, ginger, garlic and pink himalayan salt)
Chipotle Mustard BP (Brasswell’s Mustard, dried chipotle peppers and pink himalayan)
Chicken Nut BP (soy sauce, rice vinegar, garlic, bay leaf, black pepper, chicken feet and pink himalayan salt)
I also offer a ‘Boiled Peanut Buffet’. A unique offering for events, celebrations and gatherings. This is a fun set-up that folks truly get excited about
Is there a characteristic or quality that you feel is essential to success?
I believe being consistent, being kind and keeping your word are very important in order to be successful. I have a tag line that says, “Love it Up!” Love what you do, show people love and create something that they love, then you will get love back. I haven’t really done much advertising, but if people love your creations, they will tell other like-minded people about you and share their love for you with others. Word of mouth is the best advertising there is. I have an ever-growing and loyal following that continues to support and show me love as I grow. I’m very humbled and grateful for the praise and accolades that my customers send or tell me. Love it Up!
Pricing:
- Pinky BP’s (my plain BP) $8 a pound
- Specialty Flavored BP’s $10 a pound
- Buffets: 3 Flavors(21 pounds) = $150 5 Flavors(35 pounds) = $240 Add a Flavor(7 pounds) =$45 Set-Up & breakdown fee=$75
Contact Info:
- Address: 3670 Canadian Way
Tucker, GA. 30084 - Website: https://www.thenutshackbaebee.com/
- Phone: 6785752363
- Email: col.gardner@gmail.com
- Instagram: https://www.instagram.com/tuckercitylimits/
- Facebook: https://www.facebook.com/TheNutzShack/
Image Credit:
MangoWeedge, Culinary Colin
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