Here’s the latest craziness…
A couple of years ago, Schultz’s Gourmet was a huge hit at the National Fiery Foods and Barbecue Show. Everyone was hot to try their line of organic hot sauces. Now, the company launches nationally into Kroger stores in time for the 2015 grilling season.
Burn! The Official Fiery Foods & BBQ Show Program is a once-a-year opportunity to promote your products to the most targeted audience of chileheads and barbecue fans imaginable. Visitors use the program to navigate through the show to find their favorite vendors. The newest batch of Scovie Award winners is also listed in this valuable resource. Buyers and the public alike take the programs home with them after the show and use them throughout the year for online shopping, etc.
I don’t know how you’re celebrating National Hot Sauce Day, but I’m working on a blueberry nasharab sauce for some chicken. I’ll post the results and review tomorrow. Meanwhile, I thought I’d share some history factoids from the early days of hot and spicy sauce for your amusement.
Steve Seaborn, producer of the NYC Hot Sauce Expo, has announced the establishment of the Hot Sauce Hall of Fame, and will induct five industry leaders under the heading of “Lifetime Achievement Award.”
One way to gauge the impact of chile peppers on the American palate is to take a look at the top 25 condiments in the U.S.
Weighing in at 6.5 pounds, this 560-page, oversized book has more than 275 recipes and truly captures the cuisine of the region. But more than that, Sterling does a great job as a culinary travel guide, offering the inside scoop on the people, places, and ingredients of one of the world’s great regional cuisines.