Alumni Focus

Concocting a Condiment

Creation of Docco’s Dipping Sauces a family affair

Annie Beckmann2011 Spring Docco 1 680x400

Jeff, a curent School of Law student, and his father, Barry Dore, a 1991 SU law grad, are finding success with their sauces.

Heath Braun


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Condiments

 The Dore family fantasizes about the day when their own creations, Docco’s Dipping Sauces, will woo the masses, saddling up next to the ketchup, mustard and other condiments in fridges across America.
For now, the Dores are content with their loyal Docco’s following, cultivated over the five and a half years they’ve spent selling the savory sauces at area farmers’ markets and food, meat and wine shops.


The original Docco’s was a sauce cooked up by Dr. George Dore, whose sons, Barry and David, grew up on Mercer Island enjoying the tangy concoction. Attorney Barry Dore, a 1991 School of Law alumnus, his wife, Wendy, and their son, Jeff, who graduates from the School of Law this spring, are all key players in a family business named after Jeff’s great- grandfather, Docco Dore.


Jeff Dore sold 100 bottles of sauce in his first three weeks on the farmers’ market circuit, which reinforced the family’s hunch about Grandpa’s creation. The Docco’s line soon expanded to include variations— hot, extra hot, merlot wine and smoked porter beer—as well as a savory seafood cocktail sauce. With the exception of the seafood sauce, Docco’s is meant to be served warm and as a dipping accompaniment for sandwiches, burgers, chicken, sausages and more.


Jeff says he never cooked with the sauce until it went commercial. Now he’s an expert at whipping up a dish he calls Docco’s Pulled Pork—made with pork shoulder, a little water and Docco’s in a slow cooker. Do the same with brisket, he recommends. Or add Docco’s to a favorite meatloaf recipe for a little je ne sais quoi. The decision to add a spicier rendition came when folks started asking the Dores to crank up the heat.


“When we added the hot version, people said it was nice, ‘And now how about something that will bowl us over?’” Barry says. “So XX Hot was born, with a heat that lingers.”


A beer-flavored sauce was Jeff’s idea. It’s made with smoked porter, a full- bodied dark beer from Big Al Brewing south of Seattle in White Center.


What distinguishes Docco’s from bar- becue sauce? For one, fresh celery, onion and bell pepper are key ingredients. Un- like most barbecue sauces, Docco’s has only a gram of sugar per tablespoon, which means it won’t burn when grilled. It’s so low in sugar that the Dores were invited to bring Docco’s to an American Diabetes Association expo.
Once or twice a year, the Dores make a pilgrimage to Gold Bar to make their sauces in a licensed kitchen, an all-day family affair that nets 175 gallons.



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