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2014 CAJUN HOT SAUCE FESTIVAL – HOT SAUCE COMPETITION WINNERS

2014

CAJUN HOT SAUCE FESTIVAL

HOT SAUCE COMPETITION WINNERS

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21st Annual Oxnard Salsa Festival – Update

http://www.oxnardsalsafestival.com/resources/1/Home_Page_Graphic_2014.jpg

EVENT ANNOUNCEMENT

Press Contact:
Janis Flippen, Public Relations
Phone: 805-389-9495
Email: janis@janisflippenpr.com

2014 Oxnard Salsa Festival
21st Annual Festival
Celebrating Salsa – The Food, the Music & the Dance!
July 26-27, 2014
Plaza Park, Downtown Oxnard
11 a.m. to 7 p.m.
Free Admission and Parking

Oxnard, CA – Get ready to spice things up during the 21st Annual Oxnard Salsa Festival! One of Oxnard’s signature events, the Oxnard Salsa Festival celebrates salsa food, music and dance on July 26-27, 2014 at Plaza Park, Fifth and “B” Streets, in historic downtown Oxnard.

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Investing in the new Louisiana Hot Sauce Festival

The weight of any event ultimately falls on the promoter, but there are so many factors in making an event a successful one that it can fail even if all the pieces are in place to make it a big hit. Bad weather can ruin an event or the very threat of it can crush an outdoor show. The economy is always fragile enough to discourage people from paying the admission price on something they are lukewarm in attending in the first place. Let alone getting there and just grazing and sampling at each booth, saving their money for more important things than the addition of a spicy product. What about the lack of support from the vendors? After last years two big show flops with Zestfest Midwest and Chile Pepper Extravaganza, a vendor might not feel too comfortable going to a first year show. Many of us know there was extreme efforts on the good people at Chile Pepper Extravaganza to make that show be more than it ended up being. Yet, in the end, people just did not come, and much money was lost in the investment from the promoters and th0se vendors that took the risk in supporting the show.

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Introducing a New Hot Sauce Company: Ken’s Pepper Works Artisan Hot Sauces

KS_Announcement
Hey I Love It Spicy we would like to introduce a new hot sauce company called Ken’s Pepper Works Artisan Hot Sauces.
Here is a link to the website of his kickstarter. https://www.kickstarter.com/projects/271112796/kens-pepper-works-artisan-hot-sauce
Go on check out the video, read up on his products, and even make a pledge if you would like to help him get started.

Gourmet hot sauces are now ready for the masses. Complex and Unique. Taste first…ask questions later!

THE STORY

I love hot sauce. I love to make it. I love to eat it. And sometimes I love to drink it. I like it so much I started my own company. I have created three unique, artisan hot sauces with complex flavor profiles. I believe in flavor first, not vinegar. All three sauces are gluten free and do not contain preservatives. They are medium to medium hot. Your mouth will not be in pain but will know it just received a fine how-do-you-do.

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NYC Hot Sauce Expo Wrap-up & Pics

[caption id="attachment_9825" align="aligncenter" width="360"]The Seabury's, King & Queen of NYC The Seabury’s, King & Queen of NYC[/caption]

You ever feel like you were just part of something very special? Something so big, that you feel like you were more of a spectator than an actual participant? This was the case for one of the best events I have ever attended in this community, and I have been to many over the last 7 years. Was it the biggest crowd I have ever witnessed? No, the Fiery Food Show brings in more over a longer time period. Was it the biggest money spending event from a vendors’ standpoint? Probably not, but this is a 2 year old infant of a show that is only going to grow and grow if Steve Seabury and his partners keep up this standard. Mr. Seabury has not only paved a new path for where to take a show, but he is driving a tank and firing it through the normalcy that we are all used to. Free tattoos and haircuts in the VIP area? Hey this is NY, you better get used to going big because Steve only promises more amazing things at next years Expo.

Steve Seabury of High River Sauces deserves much kudos and accolades for the 2 years of mouth dropping crowds. The big difference between last year and this year is that he added a stage and presence along with it. He put the Expo on a pedestal and added a spotlight. Being a participant the last 2 years with the Fiery Pizza Challenge with Volcanic Peppers and Grimaldi’s Pizzeria, there was a HUGE difference in how it was packaged to the throng of onlookers. Having a stage elevated us and having the microphone made us the center of attention. Two things we did not have last year. Then when you add in other shows main fiery contests like the Defcon Sauces’ Deathmatch and Intensity Academy’s Lollipop Lick-a-Thon, you are calling out those events to do it better. The gauntlet has been dropped ladies and gentlemen.

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Volcanic Peppers & Grimaldi’s Fiery Pizza Challenge

Fiery Pizza Trophy 2 angles

For the 2nd year in a row at the NYC Hot Sauce Expo, ILoveItSpicy & Volcanic Peppers joined in with the infamous Grimaldi’s Pizzeria for an incredible, edible spicy pizza eating contest. With a little help from our friends at Puckerbutt Pepper Company we were able to obtain a camera from their documentary reporter, Jeff Howlett. Thank you very much Ed Currie and Jeff for your kind contribution. On top of that, we got some help from Ken Alexander of www.FieryWorld.com, who took the time to get behind the camera and film the contest. The crowd was great and got really into it. If you wish to purchase the Italian Spice we used in making these ultra hot pizzas, then head on over to the Volcanic Peppers website.

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Interview: The Machine & Ted the Fire Breathing Idiot

Ted & The Machine

 

I got the honor to interview both Steve “The Machine” Smallwood & Ted the Fire Breathing Idiot a few hours before they were to attempt the Guinness Book of World Record for fastest eating time for the World’s Hottest Chile Pepper, Smokin’ Ed’s Carolina Reaper. I got a very honest take on their fears and trepidation on being on stage and taking on all that heat. We also discuss the NYC Hot Sauce Expo and some of their new favorites they discovered while there. LOTS AND LOTS of call-outs of companies between the 3 of us. You might be surprised how many milder hot sauces these guys recommend. Of course, I too chime in with a few of my own. It is a real fun interview, and I hope you enjoy it as much as we did in doing it. Enjoy!

<iframe width=”640″ height=”360″ src=”//www.youtube.com/embed/YeylTjq8SXo?feature=player_embedded” frameborder=”0″ allowfullscreen></iframe>

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2nd Annual NYC Hot Sauce Expo

2014 NYC Hot Sauce Expo poster

Building on the success and momentum of last year’s Expo, Steve Seabury of High River Sauces is working very hard to elevate his baby to a whole new level. From last year’s outdoor event in Williamsburg, Brooklyn to the indoor confines of the Penn Plaza Pavilion right next to the infamous Penn Station in New York City. With a bigger venue, comes bigger expectations, but Steve Seabury seems up to the task with major spots lined up for the week. Highlighted by NBC Nightly News at 7pm on Thursday March 27 & CBS This Morning Show Saturday Morning at 8am. Pulling all his media connections together Steve has the print media, Radio and TV entertainment world covered. If you look at how well the first year went, then the 2nd year is bound to be an event for the ages.

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18th Annual Indiana Hot Luck and Fiery Foods Marketplace

Drawing of the Thomas Family Winery

Hot Times Continue at 18th Annual Indiana Hot Luck and Fiery Foods Marketplace The tantalizing smells of backyard barbecue and roasting chilies will once again fill the streets of downtown Madison, Indiana, as top grillers and lovers of hot peppers flock to the 18th Annual Indiana Hot Luck and Fiery Foods Marketplace on the second weekend of April. The popular event was given a huge growth spurt last year because the host, The Thomas Family Winery, was able to double the festival space with the addition of an outdoor garden area to the property. Grills and hot pepper demonstrations were anchored by the new event sponsor, Steinhardt Heating & Air Conditioning, and their Big Green Eggs. They will return this year with two Big Green Egg tents that will allow a wide variety of demonstrations featuring everything from appetizers and entrees to desserts. “It is a joy to start the outdoor cooking season on the Big Green Egg by being part of the Hot Luck event,” said Tony Steinhardt. “There’s something about grilling outdoors that makes you feel you have total control over the tastes of the food you’re serving to your family and friends. Hot Luck has a fantastic location that gives us the opportunity to discuss cooking methods, talk to the many vendors and the public, and enjoy all of the Fiery Foods. The unique setting works very well.” Thomas Family Winery Co-Owner Steve Thomas appreciates the growth of vendors and demonstration, and especially the addition of Steinhardt’s Big Green Egg tents. “I love to see the vendors expand out there and offer even more demonstrations.” said Thomas. “The area includes a fire ring big enough to accommodate cooking a huge pot of gumbo or other fiery dish. There are also areas suitable for visitors to bring their own hibachi grills.” It is easy to spot the festival because of the popular 12 foot tall inflatable Mr. Egghead. It is a perfect photo opportunity for families with children. One of the favorite aspects of the expanded vendor area is that it allows festival goers to see “Chile Master” in action and to ask questions with experienced “Eggheads” and other Chileheads who been cooking on the Big Green Egg or making their own hot specialty dishes for many years. The event starts with a “Hot Luck” pitch-in dinner on Friday night. Saturday has a variety of hot food demonstrations provided by Steinhardt and many other chile garden and cooking vendors. There is also an amateur salsa contest, with the top prize winner being given the “Sombrero Grande.” Chefs, hat pepper farmers and grill masters will cover all aspects of the “Fiery Foods” theme, showing ways to spice up the meals with hot peppers and a variety of sauces. Titles of the presentations are not yet available, but some of those making presentations are:

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Fiber Joe Interviews Dragon’s Breath at 2014 Fiery Food Show

dragons breath
I created The Boss habenero hot sauce for my fiance, Calvin. It has everything he asked for… a tomato base, apple cider vinegar, a robust flavor, and fruity habenero heat. We hope you love it as much as we do.

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REVIEW: Deano’s Jalapenos – White Cheddar

deanos-jalapenos
Deanos Jalapenos are the most unique snack food available in the universe. Made with Real, fresh Jalapenos. Gluten Free Check us out at Deanosjalapenos.com

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Fiber Joe Interviews Frog Bone at 2014 Fiery Foods Show

Frog-Bone-Cajun-Sauces
Keith Jenkins was raised on the north shore of New Orleans in the town of Madisonville, Louisiana where their source for seafood came from the lakes, bayous and rivers. As a kid, he and his grandfather would stay on his houseboat on the “Tchefuncte River” and catch a mess of catfish, clean them up and have a good ole’ fish fry with family and friends on weekends.

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REVIEW: Voodoo Chile – Porcus Infernum

porcus infernum
According to our customers, this is the world’s BEST bacon hot sauce, bar none!

We certainly don’t expect you to simply take our word for it, nor that of our rabid fans. Try some for yourself and if you don’t like it, then stuff it in a box, ship it back, and we will refund your original purchase AND the return shipping; NO questions asked. (1)

We at Voodoo Chile Sauces & Salsa have been making sauces, marinades and salsa since the 1980′s but it wasn’t until the summer of 2010 that our head sauceologist, Voodoo, had an encounter that ignited his inner mad scientist into action, and for two long years (and countless gallons of failed attempts discarded) he obsessed over the challenge to craft a sauce worthy of the name synonymous with the beloved candy of the gods … bacon!

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REVIEW: Scotty O’Hotty – Habanero Sauce

scotty o hotty

 

This is our second Scotty O’Hotty hot sauce we are reviewing. The first was their ghost sauce, and it received some really good marks. Out of 5 flaming hearts, every reviewer gave it a 4 1/2 flaming heart rating. One of the best scores a hot sauce has ever received on ILoveItSpicy. You can see those video reviews HERE. Since it is St. Patrick’s Day today, and we could not do any better than have a product named O’Hotty to review for this great Irish holiday. Will this habanero hot sauce do as well as the ghost pepper version. You will have to find out for yourselves.

Our team of hot sauce aficionados for this review are the man only known as “G”, Steve Smith of 2Hot2Eat.com, and Tennessee’s own Dale Gilbert.

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Fiber Joe Interviews Addiction Sauces at 2014 Fiery Foods Show

addiction-sauces-logo-design
The Addiction story first started 19 years ago in New Orleans at a small restaurant called Street Car Po-Boys. They had some of the best po-boys around, my favorite being the firecracker. It had shrimp split down the middle stuffed with fresh jalapeno and pepper jack cheese all wrapped in bacon, breaded then deep fried. The restaurant had one big wall of hundreds of hot sauces on it. So it began, trying to find the best one. After tasting them all, there was not the satisfaction with any sauce to contain the right balance of heat, salty, acidic and sweetness. Making my own sauce seemed to be the way to go. Having gone to The Culinary Institute of America and working in many 5 star fine dining restaurants I started creating my own. Years went by making different sauces and testing them out on family and friends. I came to create two that seemed to have the overall best heat and flavor. So I knew the Habanero and Bhut Jolokia was where I would start…but what should I name the company.

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