National Fiery Foods & Barbecue Show Heats up Albuquerque
Thousand of “fire eaters” set to enjoy world’s largest spicy foods show
Albuquerque, NM – The 24th annual National Fiery Foods & Barbecue Show is prepping for a sizzling weekend of gourmet foods, sauces, spices, sweet-heat treats and rubs at Sandia Resort and Casino March 2-4, 2012 in Albuquerque, New Mexico. Show highlights will include cooking demonstrations, exciting new exhibitors, the release of “Dave DeWitt’s Chile Trivia” book and a special exhibit devoted to New Mexican grown super-hot chile peppers.
The show will feature over 200 exhibitors and 1,000 products from around the nation, many of which are Scovie Award winners. PanCali Foods of Walnut Creek, California took home the overall tasting grand prize Scovie Award for their Panama Red Hot Sauce. Based on a family recipe, co-founders Mike “the Kansas City King” Bross, Eduardo “The Panama Boss” O’Keefe and Delvar Flores say their sauce is starting a hot sauce revolution with its chunky and flavorful mix of spices.
First-time Fiery Foods Show exhibitor The Shed BBQ & Blues Joint, a family owned restaurant with locations in Louisiana, Alabama, Florida and Mississippi, will showcase a variety of products including their barbecue sauce sold in a paint can, which won the top award in the Marketing and Advertising division of the Scovie Awards.
Freshies Food Corporation from Denver, Colorado will offer a variety of their hand-made bloody mary mixes including Hot Mary, Sweet Fire and Green Heat. Fiery Foods Show attendees will be the first in the nation to sample Freshies’ newest concoction, Ghost Mary, featuring the super-hot ghost pepper.
Fiery Foods Show veteran Captain Thom’s Chile Pepper Company of Baltimore, Maryland will return to the show with hot sauces, spices, Smokey Pepper Vinegar and their innovative award-winning Baking Ketchup (great for meatloaf and cocktail sauce). They will also debut their newest product at the show, a tropical chocolate ghost pepper bark coated with coconut, mango and pineapple.
When their taste buds need a rest, guests at the show can take in one of the five guest chef cooking demonstrations and learn new ways to cook their favorite fiery foods. Attendees can also visit with chemist and superhot chile grower Marlin Bensinger, who will release his list of the top five hottest chiles grown in Las Cruces, New Mexico.
Release of Dave DeWitt’s Chile Trivia
Show producer Dave DeWitt will debut his latest book that features a vast and entertaining collection of crazy chile pepper facts, myths and trivia. The book addresses such burning questions as:
• Did Braulio Ramirez eat 141 jalapeños in fifteen minutes?
• Has red chile sauce once splattered the interior of Air Force One?
• Can capsaicin block a person's ability to feel burn pain?
• Do GMO chile peppers exist?
• Are Hatch chiles a myth?
About the National Fiery Foods & Barbecue Show
The 2012 National Fiery Foods & Barbecue Show will take place March 2-4, 2012 at Sandia Resort and Casino in Albuquerque, New Mexico. Vendors from across the country will be in attendance. The show is open to the general public and trade (wholesale) buyers. Hours of the show are:
Friday March 2
• 11am-4pm: trade only
• 4pm-8pm: trade and general public
Saturday March 3
• 9am-11am: trade only
• 11am-7pm: trade and general public
Sunday March 4
• 9am-11am: trade only
• 11am-6pm: trade and general public
Tickets are $15 for adults and $5 for children 18 and under. Parking is free. For more information visit www.fieryfoodsshow.com.