What People Are Saying About Us

"Behind every scrumptious rack of beef is a great seasoning that delivers the delicious taste we love." ...more

"Everyone simply must savor the aromas, the flavors, the huge portions of genuine Bar-B-Que turned out by Master Griller Chris Donegan." ...more

"Specializing with melt in your mouth delights, such as barbecue ribs, steak, along with roast pork..." ...more

"Putting a new meaning to finger licking good..." ...more

"The food was perfect and everyone made a point of telling me so." ...more

"It was a big hit. There were almost no leftovers, and the little that was left was fought over." ...more

 

A Flavorful Blend of Donegan’s Special Arkansas Seasoning [top]

Duane Wilkins
New York Amsterdam News
Vol. 90 No. 39 September 23-29, 1999

Behind every scrumptious rack of beef is a great seasoning that delivers the delicious taste we love. Ladies and Gentleman, get ready for Donegan’s Special Arkansas Seasoning, composed of hints of flavorful, spicy blends that give any meat extra flair.

Chris Donegan is the jovial inventor of the fantastic seasoning salt that is brining smiles galore to satisfied customers. Donegan has always been the king around his kitchen and states that the concept came about on an occasion when he prepared a bottle of his original blend for friends who work in restaurants. With a high volume of inquiries from dinner guests about the seasoned entrees, the construction worker, who lives in Staten Island, was in demand.

Donegan’s family is overjoyed about the positive responses to the secret Arkansas recipe. A man of many talents, Donegan additionally has big supporters at his second job, the National Benefit Fund (NBF), located on the west side of 42nd Street in Manhattan. Rosa Jackson, Donegan’s co-worker, pitched the idea of the photo advertisement for the seasoning. For eight months Donegan’s Special Arkansas Seasoning has been marketed to local stores in Donegan’s community, neighbors and select restaurants in New York City, such as Bar 99, located in the same workplace as the NBF.

The right seasonings play an important role in bringing out the rich taste of food. Donegan’s seasoning doesn’t require large portions spread over any meats. A couple of sprinkles front and back is all you need, and it’s even better when marinated overnight.

Donegan’s specialty is barbecuing: he enjoys cooking indoors. The 35-year-old father of three favors dishes that include ribs, grilled or baked chicken, pork chops and meat loaf. But whatever your preference of meat, Donegan’s seasoning can reawaken those juices in every edible delight. I tasted Donegan’s grilled chicken and steak, which was remarkable. The tender brown steak was seasoned nicely along with the honey brown, succulent grilled chicken.

Donegan’s seasoning, made with garlic, onion, curry, salt, mustard, celery, cayenne, chili, black pepper and Donegan’s special blend of secret spices, comes in a seven and a half ounce bottle and is sold for $2.99 a jar. This red-colored seasoning salt is amazing on anything from fried turkey to smoked meats and ground beef, as well as seafood. The seasonings are sold in three kinds: hot, original and steak seasoning. The entrepreneur has plans to promote a new food item called the Special Vinegar Mixer.

Donegan, along with his family, is enthusiastic about the sales and looks forward to expanding to a national and international audience. In a word, Donegan’s Special Arkansas Seasoning is finger-licking good, so don’t miss out. To place your special order, contact Chris Donegan at (718) 720-8368 Monday through Friday, 9 a.m. to 1 p.m.

 

Rudy’s Presents Sunday Backyard Bar-B-Que [top]

Spoons, Chronicle Saloon Columnist
Clinton Chronicle
Vol. 12, No. 5

Rudy’s, the venerable Hell’s Kitchen watering hole at 44th and 9th, now has a new scrumptious, lip-smacking, finger-licking reason to come on by: The Sunday Backyard Bar-B-Que every Sunday from noon to 7PM. Everyone simply must savor the aromas, the flavors, the huge portions of genuine Bar-B-Que turned out by Master Griller Chris Donegan. Chris serves up ribs, chicken, astounding steaks, pulled pork, even the humble hamburger is a feast after Chris gets it off the grill. And don’t forget the sides. Cole slaw, potato salad, a hearty mac and cheese, even chili is available. Chris also has on hand a selection of his incomparable Arkansas Seasoning available so you can enjoy his special flavors during the week. And since this is Rudy’s we’re talking about, there’s real cheap beer: pitchers of beer for Rudy’s Backyard Bar-B-Que runs a mere $6. That’s what many of those new upscale joints set you back for a measly pint. And when you come to Rudy’s, between bites of the delectable Bar-B-Que talk to Chris about catering your next event for a party your friends and family will long remember. Thanks to Master Griller Chris Donegan for the swell afternoon and thanks to Rudy’s owner Jack, and manager Danny – yes it’s the same Danny returned from a long hiatus – for turning us on to this wonderful event.

There will be more news from Rudy’s in future papers.

 

A Taste of Success [top]

Duane Wilkins

Good thing come to those who wait. A reflection of that is Chris Donegan, inventor of Donegan’s Seasoning, who is getting a tasty dose of success with his three-year-old seasoning salt. The native Staten Island, New Yorker gave his first bottle of seasoning to a friend to sample who manages a restaurant in the Big Apple. After a positive response from the patrons in the eatery, the food director advised Donegan to market his product. “I was surprised about the feedback, however, I had a feeling it could be profitable package,” says Donegan. In 1999 Donegan’s Seasoning grossed approximately $8,000 with sales. The skilled proprietor had an interest in cooking since he was a kid helping his mother in the kitchen occasionally with household dinner, and would not have guessed a family secret could become as famous.

After review and accolades, Donegan began to distribute his seasoning to neighborhood stores, supermarket and co-workers. With two flavors, original for those who prefer a milder taste and hot for customers who enjoy spicy edibles. As a marketing strategy, flyers and T-shirts are used to build his brand and product. “My family and friends have been a big help, in fact, they are more excited than me,” boast the spice maker. Distributing, funds and supply were three elements the thirty something husband and father of three, considered before putting Donegan’s Seasoning Salt on the table. “It was not an easy venture at first, there were setbacks, but after the kinks were worked out, it’s been steady,” explain Donegan. The hardworking entrepreneur, who works a 9-5, does construction on the side, and savings between his wife keep the seasoning afloat. When asked what has been his worst struggle in the business, his reply is supply and quantity. “I always want to have more than enough seasoning in every local store, supermarket and restaurant in the U.S. as well as expanding internationally.”

From chicken to baked ziti, Donegan’s Seasoning puts extra flavor to any favorite poultry dish. A few shakes even go well on pizza, popcorn, potato chips and salads. As always, finance plays an integral part in any business ventures. Nonetheless, Donegan has not allowed the lack of money to stop his victorious seasoning from soaring. Catering is always a big job, but for Chris, no job is too complex. Specializing with melt in your mouth delights, such as barbecue ribs, steak, along with roast pork, he proves to folks “It’s all in the way you flavor your meat.”

 

Chris Donegan: Finger Lickin’ Good
Proprieter of Donegan’s Grillin’ Machine and Donegan’s Seasoning [top]

Duane Wilkins
Rolliing Out Business Profile

The saying that it must run in the family goes a long way for Chris Donegan, who is the proprieter of Donegan’s Grillin’ Machine – a catering company – and a seasoning salt, Donegan’s Seasoning. Putting a new meaning to finger licking good, Donegan is well on his way to essential victory with his seven-year-old venture.

Small catering jobs turned into larger ones as this Staten Island New Yorker became popular in his community – which prompted the idea to launch his seasoning salt. Whether folks like it hot or mild, Donegan accommodates to suit his customers’ preferences. The secret to preparing delicious meat is all about the spices according to Donegan. “The way you marinate poultry is what determines the deep taste,” explains the food architect.

This master chef thrives on supplying an incomparable service for any event. “I love to see people enjoy their food, which is what makes the entire business worthwhile,” expresses Donegan.

Specializing in southern along with hints of Caribbean influences, the cuising includes barbecue ribs, fried turkey, baked or fried chicken, filet mignon, collard greens and macaroni and cheese.

With great promise of opening a restaurant, things just keep on looking brighter and brighter for Chris Donegan.

 

Hi Ann, [top]

Just had to thank you again for the fabulous job you did last week at my husband’s party at the marina. I enjoyed meeting all of you. The food was perfect and everyone made a point of telling me so. You guys are very professional, hard working, honest and quite talented. I will recommend you to everyone I know. As an added bonus, you were tons of fun to work with! I was also quite impressed with your clean up of the area you were cooking in – not one crumb of food or paper left behind.

Thank you again for making this party perfect and I will not hesitate to use you again!

Best Regards,
Mary Pavlikmagri

 

Ann and Chris, [top]

Thank you so much for the wonderful food you provided for our engagement party. It was a big hit. There were almost no leftovers, and the little that was left was fought over. You have the best mac and cheese ever!

From,
Laura Del Prete and David Conde