chuk hell
07-28-2006, 07:36 PM
I'll probably enter again.
Web page here (http://www.austinchronicle.com/events/hotsauce/)
from above page:
In the sixteen years since its inception, what started out as a small contest with a few spectators has turned into one of Austin's biggest and best-known annual parties. The event is a favorite among hot and spicy food lovers from all over the country. The Hot Sauce Festival serves as a major fundraiser for the Capital Area Food Bank of Texas. Last year's Festival raised approximately $5,500 and over 17,500 lbs. of food in a six hour period.
The outstanding musical performances and culinary exhibitions are notable attractions, but the biggest draws are the salsas. More than one hundred gallons of hot sauce are consumed at the event every year. Area restaurants show off their hot and spicy foods at booths, and vendors from across the Southwest set up shop to sell hot and spicy cookbooks, fresh peppers, and chili pepper memorabilia.
The hot sauce contest has three levels of competition: individuals (homemade), restaurants, and commercial bottlers. This gives us a good chance to recognize salsas in a class by themselves. It also gives us a chance to consider salsas made fresh daily in restaurants apart from those made for grocery store shelves. The 2006 featured Hot Sauce Festival judges are some of the finest chefs in Texas!
Web page here (http://www.austinchronicle.com/events/hotsauce/)
from above page:
In the sixteen years since its inception, what started out as a small contest with a few spectators has turned into one of Austin's biggest and best-known annual parties. The event is a favorite among hot and spicy food lovers from all over the country. The Hot Sauce Festival serves as a major fundraiser for the Capital Area Food Bank of Texas. Last year's Festival raised approximately $5,500 and over 17,500 lbs. of food in a six hour period.
The outstanding musical performances and culinary exhibitions are notable attractions, but the biggest draws are the salsas. More than one hundred gallons of hot sauce are consumed at the event every year. Area restaurants show off their hot and spicy foods at booths, and vendors from across the Southwest set up shop to sell hot and spicy cookbooks, fresh peppers, and chili pepper memorabilia.
The hot sauce contest has three levels of competition: individuals (homemade), restaurants, and commercial bottlers. This gives us a good chance to recognize salsas in a class by themselves. It also gives us a chance to consider salsas made fresh daily in restaurants apart from those made for grocery store shelves. The 2006 featured Hot Sauce Festival judges are some of the finest chefs in Texas!