Chef Thomas Armstrong created his signature "Toms Bootleg BBQ Sauce" in 1997. He developed his recipe while employed at Rosalie's Cucina in Skaneateles, N.Y. as a Day Chef.  The sauces ingredients have since changed. Armstrong no longer uses alcohol, and instead has found the same flavor in a combination of natural ingredients. Ingredients from France, Italy, Puerto Rico, Jamaica, England and South of the Border are brought together in the current blend. At first he used wine bottles for his sauce, and sold it out of the trunk of his car...hence the name "BOOTLEG." 

  In 2006, Nelson Farms in Cazenovia NY, began the production for Tom's sauce. They are a small Food Producer owned by Morrisville College. Since 2015, our current Manufacturer/Distributor is Lanovara Specialty Foods located in Rochester, NY. 

Back in the year 1977-1978, Tom was enrolled in BOCES Culinary Program in Flint, NY.  His Thesis was to make Barbeque for his class.  To this day, Tom is still passionate about enticing people's palate's with the flavor of Tom's Bootleg BBQ Sauce.  The flavor of the sauce lasts 30 sec. to one minute on your palate. 

  In Loving Memory of John A. Angyal, (Founder of Johnny Angels Heavenly Burger), John Tracy, and my Mother, Magdalene Armstrong.