Decimation Deli at The Pint brings blends deli-style sandwiches, Decimation Hot Sauce

Several years ago, Jared Brodeur started turning out small batch sauces under the brand Decimation Hot Sauce. He began selling bottled sauces at farmers markets, pop ups and to friends. Some of the same sauces now are in five Big Y supermarkets, in addition to retail stores in and out of state.

What a difference a year makes!

Brodeur in an interview with the Worcester Regional Chamber of Commerce in 2022 talked about the opportunity to expand into the wholesale market and “grow” into local supermarkets and a pop-up business called Decimation Deli. At the time, his products were on shelves at The Market Pantry inside Worcester Public Market and Julio’s Liquors in Westborough.

He realized his goal of opening Decimation Deli when owners John (Jack) Tonelli and son Marco Tonelli of The Pint on Shrewsbury Street in Worcester extended an invite to use their kitchen to prepare and sell deli-style sandwiches, some with Decimation’s hot sauce of course.

Brodeur said he has known Marco Tonelli for quite a while and appreciates all the support he and his father have given him and his business. “They’re super fantastic people,” said Brodeur. FYI: The Pint is known for craft beer and specialty cocktails. Some of its fun drinks include Decimation Habanero Syrup.

Decimation Deli opened at The Pint, 58 Shrewsbury St., in March. Current hours are 5 to 10 p.m. Friday only. Half or whole sandwiches (toasted or cold) are served with chips and a Stretch’s pickle (local company). Vegetarian/Vegan options are offered and all sauces, aioli and bread are vegan, according to Brodeur, who said vegan cheese is available on request. If you ask Brodeur to decimate a sandwich he’ll add habanero pepper relish and his Lucifer’s Tears hot sauce. The deli is eat-in, or takeout. The Pint offers seasonal outdoor seating. Note: Decimation sauces and merchandise are sold during deli hours.

The dish:

Brodeur grew up in Leicester, where his father John Brodeur and uncle Ray Brodeur “grew hot peppers in season.” As a result, Brodeur said he became interested in making hot sauces, especially after his uncle once brought a pound of habaneros to a family Thanksgiving. “No one knew what to do with them,” said Brodeur, who came up with a hot sauce recipe after the peppers sat for two days. Habanero, a variety of the chili pepper, has a fierce, intense heat and distinctive fruity, citrusy flavor, he said.

After living in Nashville for 10 years, Brodeur returned to the Worcester area and seriously began experimenting with ingredients to establish his hot sauce brand. He has done pop ups at Worcester Public Market and in season has gone “the brewery circuit route.”  He said is “so grateful” to Tina Zlody, Director of The Pantry Market at Worcester Public Market for putting his sauces on the pantry market shelves. She’s not only a strong supporter of local businesses, he said, but she also has a lot of energy and gets things done.

Brodeur with his restaurant background loves to cook. He has worked “off and on” at local spots, including the Spencer Country Inn, and several vegan restaurants in Nashville.

Brodeur uses the Worcester Regional Food Hub’s commercial kitchen in Greendale People’s Church, 25 Francis St., Worcester, to make his sauces. “The food hub and its Director Shon Rainford have proved to be the best thing for my business,” said Brodeur, explaining how it’s easy to feel a little overwhelmed when first going through the process of starting a business. Rainford is both helpful and knowledgeable and an amazing resource, he said. Visit www.worcesterfoodhub.org for more information about the food hub’s services, events, plus more.

Brodeur and girlfriend Frances Pittman (they met in Nashville) recently bought a home in Putnam, Connecticut. They recently catered a wedding and plan to offer more catering services for private parties, birthdays, anniversaries, etc. Send email to decimationhotsauce@gmail.com for more information. In addition to the hot sauce company, Brodeur also owns a graphic design business.

“Our sauces are what we like to call ‘farm to flame,’ meaning that we source New England ingredients whenever possible,” said Brodeur. His mission is to provide exceptional products to his customers using only the highest quality local ingredients while placing emphasis on sustainability and supporting our local economy. Decimation’s sauces are all-natural, meaning that we don’t use any preservatives or chemicals,” he said.

Consumers can order products on the company website, www.decimationhotsauce.com. Hot sauces include Lucifer’s Tears (a fan favorite), Tiki Torture, Six Six Citrus, Mother-in-law Mild and many others. Brodeur’s Habanero Simple Syrup also is available. Locations of where Decimation sauces are sold are on the website.

Brodeur plans several business collaborations this year. He said is working on a coffee-related hot sauce that he would like to introduce before the busy December holiday season. The other project involves a vegan product with a taste of Nashville.

While some people tolerate spicy foods better than others, Brodeur isn’t alone in his belief that savory foods improve with a little heat. “There are people who like the thrill of the taste,” said Brodeur. “And, there’s a lot of them.”

Kenzo's restaurant preview a Halloween treat

Sushi chef Kenzo Phan recently hung an outdoor sign, “Kenzo’s Sushi Steakhouse,” at Sapporo Korean Barbecue & Sushi Restaurant, 50 E. Main St., Westborough.

“Kenzo" has partnered with Sapporo’s owner and the new restaurant will open this month, according to Phan, who held an informal gathering of family and friends at the new digs on Oct. 31. No tricks, just treats at this Halloween event. The restaurant has been completely renovated (wonderful interior) and staff has been hired, said Phan, who with his wife and business partner proudly showed off the place.

The opening menu will include appetizer and entrée specials (lunch and dinner) that have made chef Kenzo a draw wherever he has worked. He definitely has a strong and loyal fan base. Guests can expect to see the noted chef behind the sushi bar at the restaurant, which has full liquor license.

Phan said he is waiting for the final green light from the town before doors open. “I’m really hopeful we can greet guests by the second week in November,” he said. “We’re all ready to go.”

So are diners.

If you have a tidbit for the column, call (508) 868-5282. Send email to bhoulefood@gmail.com.   

This article originally appeared on Telegram & Gazette: Hot take: Decimation Hot Sauce caps busy year sandwiches at The Pint