Chef and owner Matt Jamie created a line of products using flavors native to Kentucky, with an idea that had global appeal. EPR designed a series of product launches to introduce the brand to consumers and the media on a national scale. The campaign garnered coverage in such publications as Bon Appétit, Saveur, Food and Wine, Midwest Living, Martha Stewart Radio, and The New York Times. Bluegrass Soy Sauce went international when Estes Public Relations worked with a Japanese food publication on a feature article. The demand for BBF and BSSC products has expanded from the local Louisville market to include distribution in the Northern California and mid-Atlantic regions. The products are available in New Jersey, Pennsylvania, Delaware, Maryland, Virginia, West Virginia, Ohio, Kentucky, Indiana and Tennessee.