Powdered Bloody Mary Mix

The below showed up in my facebook feed. I guess Tory may have ignored it the first time and the guy decided to try to get his attention on his facebook page. The powder doesn't sound good to me and I'd be surprised if a fine dining establishment used it.
The guy's facebook name is Hamish MacFergus Fergusson.

"We are moving forward. I have heard nothing from you, pro or con. and would appreciate your input. The Following is from Lundi Gras of this year:
THE FERGUSSON COMPANY, LLC
NEW ORLEANS
jdsferg@gmail.com
504-913-1585
Commander's Palace Restaurant 2/16/2015
Chef Tory McPhail
BY HAND DELIVERY
Dear Chef Tory,
We and 10 or 12 of us family members are upstairs in a meeting room for our annual Lundi Gras celebration. I think this is our 9th or 10th year. When my wife and I were married some 52 years ago, and our first apartment was around the corner on Sixth Street. We spent many an hour at the old kitchen bar after work with martinis and a cheese snack. Yes, we go back a while.
You will find here about 20 packets of Ready Mary Mix, made to my formula, specifications and blended for The Fergusson Company of New Orleans. Please give at least eight packets..enough for 2 gallons..to the Bar Staff and experiment with the others. The mix is quite versatile. The viscosity depends on the ratio of hot water and powder. More powder, less water, thicker product. For instance, put a few tablespoons of the powder in a bowl and add just enough hot water to make a thick paste. Add more water and make a Ketchup type sauce, more water and a tomato sauce, more water and a tomato cocktail. It makes a good remoulade with a few additions and a good marinara with some additions.
With my compliments,
Jim Fergusson..............feedback is appreciated."

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