EXTREMELY GOOD FOR YOUR HEALTH

YOUR HOT SAUCE OBSESSION IS EXTREMELY GOOD FOR YOUR HEALTH

For many people -- especially the alpha dogs of the world -- hot sauce is more than a mere condiment, it's practically a way of life. But, apparently, the fiery red substance doesn't just make your food taste way better, it's actually incredibly good for you, too, scientists say. That's right, pounding a dozen buffalo wings actually comes with some health benefits.

As reported by TIME, two of the world's top pepper experts have suggested that dousing your food with hot sauce can easily (and deliciously) improve your diet and overall health. In particular, scientists point to the active ingredient in peppers, capsaicin, which has been shown to have anti-inflammatory, antioxidant, and cancer-fighting properties.

Additionally, a study published this year looked at data on the health and diets of half a million Chinese adults and determined that those who ate spicy foods three to seven times a week live longer and have a reduced risk of dying from cancer, heart disease, and respiratory disease by 14%.

David Popovich, an expert on peppers and a senior lecturer at Massey University in New Zealand, told TIMEthat he puts extra-hot hot sauce "on everything." Better yet, Popovich recommends throwing hot sauce on foods with a little fact, saying capsaicin is "a fat-soluble molecule," which means your body can absorb more when it's eaten with fat, than say, vegetables. Popovich's own research shows that putting capsaicin on cancer cells reduces cell growth by forcing the cells to die and become recycled into new cells.

Something to keep in mind next time you're feelin' the burn.

https://www.thrillist.com/news/nation/hot-sauce-could-be-extremely-good-for-your-health

Sign up here for our daily Thrillist email, and get your fix of the best in food/drink/fun.

Tony Merevick is Cities News Editor at Thrillist and feels like a big order of "healthy" buffalo wings are in order. Send news tips to news@thrillist.com and follow him on Twitter @tonymerevick.

The World’s largest spicy themed retailer is sponsoring ZestFest 2016

The Planet’s #1 Hot Shop is coming to Zest Fest

[ Irving Convention Center at Las Colinas
500 W Las Colinas Blvd.Irving, TX 75039 ]

 

Pepper Palace is the world’s largest spicy themed retailer. They are known for their wide selection of products, selected to please palettes from very mild to outrageously spicy! Pepper Palace has been making the world a spicier place and rescuing bland food for over 26 years, through 40 plus retail locations in the US and Canada. Pepper Palace is famous for their extensive sample bar, where the braver souls can get their pictures on the Wall of Flame!

Pepper Palace’s offerings are small batch, hand crafted product made with pride in the USA. This has resulted in hundreds of National Awards for gourmet products, marketing and flavor.

 Pepper Palace is a privately held corporation that remains a family owned and operated business with a reputation second to none. Over the years, Pepper Palace has earned a dedicated following with "ChiliHeads," the nickname for die-hard hot sauce fanatics who flock to the store to sample the latest palate-burners.

Although hot sauce is clearly the main attraction at Pepper Place, there is also a wide selection of other specialty food products.  You'll find barbeque sauces, the strongest horseradish “Nasal Napalm”, gourmet mustards and ketchups, salsas, marinades, wing sauces, seasoning and spice mixes, pickled items and spicy candy.

Look for us at Zest Fest this year with a double booth of product.  We look forward to seeing you at Zest Fest this year. We plan to leave no Chili head’s yearning for heat unsatisfied, to leave no plate of bland food untouched by saucy goodness, and for every customer to walk out of ZestFest not only satisfied, but impressed.

 Best Regards, Cassie

Marketing Director

Pepper Palace  

Don't Miss This Show!

Don't Miss This Show!

Just when you thought ZestFest 2016 couldn't get any hotter, show producer Greg Bagarozy has just announced he is bringing The Butcher Babe, Loreal Gavin to face-off against her Next Food Network Star rival Chef Sarah Penrod on The Celebrity Chef Stage.  We are not sure what will be involved in the throwdown but with Butcher Babe Loreal involved there is sure to be a delicious meat dish or two.

Last year we had a Cowboy vs. Cowgirl Throwdown between Sarah Penrod and Grady Spears that was great fun.  

Can't wait for January.

You can't win if you don't enter!

The 20th Anniversary Edition of the Fiery Food Challenge is produced by Spicy Food Productions and presided over by independent VIP judges. The Fiery Food Challenge runs Tuesday through Thursday, with an Awards Dinner on Friday night. Winners of the Fiery Food Challenge receive the coveted 2016 Golden Chile Award, plus additional benefits. Recipients are also eligible to market their winning products for the upcoming 2016 calendar year. 

The Fiery Food Challenge is a competition that invites hot, "really hot", spicy and zesty foods and fiery food-related products to be submitted by those folks vying for the prestigious Golden Chile Award - one of only two "fiery" food awards that stand out in the United States. The tasting and the judging are "blind" - a number system is used so judges don't know whose products they're tasting. To maintain the integrity of the contest, the people who tally the ballots do not know which company whose scores they have. This competition is for professional food products and products must be professionally packaged for resale. 

 YOU CAN'T WIN IF YOU DON'T ENTER! CLICK HERE

How Much Do You Know About Capsicum?

How Much Do You Know About Capsicum?

BIG NEWS: Chile Pepper Institute Coming to ZestFest 2016  The Chile Pepper Institute is the only international, non-profit organization devoted to education and research related to Capsicum or chile peppers. Established in 1992, the Institute builds on the research of chile peppers since the famous horticulturalistFabian Garcia (the father of the U.S. chile pepper industry) began standardizing chile pepper varieties in 1888. The Institute is located on the New Mexico State University campus, Las Cruces, NM in Gerald Thomas Hall, Room 265 (575-646-3028). In the Institute visitors will discover chile research posters, chile pepper books, art, and hundreds of high-demand and hard-to-find chile pepper seed varieties.  Chile pepper research is conducted at the Fabian Garcia Horticultural Center on the corner of University Avenue and Main Street, Las Cruces, NM. The Horticulture Center hosts a seasonal public teaching and touring garden showcasing 150 chile pepper varieties from around the world. ZestFest is also VERY Happy to welcome back Cita's Salsa this coming January. Cita and daughter, "Momma" Lena, are Dallas natives with a passion to cook. For generations salsa has been the centerpiece of the family table and now they're sharing their favorites blended with love, the most powerful ingredient of all. Visit our Facebook Page.

Sarah Penrod will be back as a Star of ZestFest 2016

The ever charming and talented Sarah Penrod will be in Dallas with us at ZestFest 2016 in January. A lot has happened since she was a finalist for Next Food Network Star on the Food Network.  She has been working on all kinds of projects and continuing to sharpen her cooking skills and exploring cooking history.  Check out Chef Sarah on The Blaze TV network as she explores the mystery and the secrets of one of Texas historical BBQ joints The original Honey Brown’s BBQ...



As you heard in the clip, there is a cookbook on the way.  Hopefully it will be done so that you can buy and autographed copy at ZestFest which is just a few months away now!

Stay up to date and LIKE our Facebook page 
https://www.facebook.com/pages/Zest-Fest-produced-by-Spicy-Food-Productions

and visit the website at www.ZestFest.net

Pucker Butt Jalapeno Eating Contest ZestFest - Sunday January 25, 2015

It's the HOT One!!

Well, we have a lot of hot ones at ZestFest but the Pepper Butt hot hot peppers are REALLY HOT!

One More Time for the King of the BBQ, Eddie Deen - Sunday Jan. 25, 2015 on the ZestFest Stage

So much great cooking was sizzling on the ZestFest Celebrity Chef Stage at ZestFest 2015... and there was a lot of delicious food to sample freshly cooked to perfection by Chefs like Eddie Deen.

Sunday on the ZestFest Celebrity Chef Stage with Peter Mollett

The ZestFest 2015 WingStop Atomic Wing Eating Challenge Championships

Presented by

The Winners of the ZestFest 2015 Wing Stop Atomic Wing Eating Challenge! 

Jon Bonnell cooking demo on The Celebrity Chef Stage, Sunday January 25, 2015 at ZestFest

Chef Enam Chowdhury Sunday at ZestFest 2015

Eddie Deen Cooks Up Tons of Ribs for the ZestFest Crowd Featuring Several of the ZestFest Show Participants Products

ZestFest 2015 People's Preference Awards Winners

Chef Enam Chowdhury on the Spicy Food Productions Celebrity Chef Stage at ZestFest - Jan. 24, 2015

For a very special treat, find your way to Pittsburg, TX and you will arrive at a very special resort hosted by Chef Enam Chowdhury - great food, wonderful wines and a beautiful and relaxing spot to stay for a few days.  Find out more http://lospinosranchvineyards.com/ 

Los Pinos Ranch Vineyards is defined by an unhurried old world style. It’s a perfect setting for leisurely enjoying our wines, while overlooking the lush wine grape vineyards.

Food

We believe wine and food is for sharing and having fun. So, we feature a Menu that’s wine and fun friendly! The Chef’s Special each weekend is always a unique and exquisite dining experience as well.

Jazz

Passion, it’s what motivates our family to share what we love most, with you. Each weekend we feature romantic Live Jazz on the winery stage. Combos, Trios, Quartets, Classic!

ZestFest Throwdown - Cowgirl (Sarah Penrod) vs. Cowboy (Grady Spears) - Saturday, Jan. 24, 2015

Chef Jon Bonnell Cooking with Beer on the ZestFest 2015 Celebrity Chef Stage - Jan. 24, 2015

Bonnell has authored three cookbooks: Jon Bonnell’s Fine Texas Cuisine, Jon Bonnell’s Texas Favorites, and Jon Bonnell’s Waters Fine Coastal Cuisine. With three invitations to cook at the James Beard House and several appearances on national TV including the Today Show, CBS Early Show, Good Morning America and the Food Network’s BBQ with Bobby Flay and Meat & Potatoes, Jon Bonnell is the resource on Fine Texas Cuisine.

Exec. Chef of the Irving Convention Center and Former Dallas Cowboy Chef Edwardo Alverez Cooks a Duck Feast at ZestFest 2015

His experience in preparing and cooking for large numbers of attendees was obtained while working at the Dallas Convention Center. During his tenure, he received the award for Manager of the Quarter in the fall of 1998. In addition, he attended El Centro College and obtained certification in Nutrition in Food Service, Management for Chefs, Food Service Manager and Sanitation for Chefs.

In May of 1999, Chef Eduardo was hired as the Executive Chef of the Dallas Cowboys at Texas Stadium. He still cooked for large numbers of attendees but with a narrower time span and notes his LOVE for the rush of game day, especially the Thanksgiving game. Chef Eduardo opened the new Cowboys Stadium in Arlington in June of 2009.

In August of 2010, Chef Eduardo was hired as the Executive Chef of the Irving Convention Center. With one opening under his belt he is very excited about this next challenge. Chef Eduardo has played a key role in the planning, implementing and development of all that it takes to open a new facility and operate the food service.

When Chef Eduardo is not hard at work, he devotes his time to his wife and three wonderful children, two daughters and one son. As a parent, he believes children are a reflection of who their parents are and considers fatherhood a blessing. His advice for future chefs is to become involved with the Texas Chefs Association.

Chef Peter Mollett on the ZestFest Celebrity Chef Stage - Friday, Jan. 23, 2015

What began in a red painted kitchen more than 3 years ago, with a line of friends and family sampling Chef Peter's recipes, has evolved into the Red Kitchen Foods brand we know today. Red Kitchen's flagship brand, Smokin' Texas Gourmet has become the personal and professional kitchen mainstay among chefs, consumers, hotels, restaurants and culinary devotees across the country. Since its inception, Proprietor Chef Peter Mollett has been blending big Texas taste with healthy ingredients across the entire line of products. All Smokin' Texas Gourmet products are GO TEXAN Certified, an organization that promotes products, culture and communities that call Texas home. Unlike what you typically find in professional spice racks, the Smokin' Texas Gourmet products are prepared without MSG, they have no additives or preservatives and are prepared with reduced sugars and salts. In addition, the chef avoids high fructose corn syrups or sugars in recipes. The entire product line is Gluten Free and Vegan and vegetarian friendly, encouraging flavor rich foods to suit any palette and most dietary considerations.

Eddie Deen Cooks up a Bunch of Ribs Spotlighting Several of the Exhibitor Brands at ZestFest 2015

Eddie Deen - "Absolutely Texas, Absolutely Deen"

Eddie Deen is a proud Texan, born in 1956, who grew up on a working Ranch in Wills Point, TX. From an early age, he learned the value of hard work, determination and friendship. In 1979, Eddie graduated from Texas A&M University with a degree in Agriculture. After returning home in 1980, Eddie opened his first restaurant on the shores of Lake Tawakoni. At that time, Eddie began applying scientific methods to the meat smoking process. This careful attention to detail brought Eddie Deen fame not only statewide, but also nationally as the top barbecue caterer in Texas.

For the past 30 years Eddie has become an ambassador of Texas hospitality and food. After being chosen to cater Gov. George Bush’s 1994 Inauguration, the business flourished. Since then Eddie has catered 4 other inaugurations, both gubernatorial and presidential, many charitable galas, all around the world to Switzerland and Mauritius, weddings, corporate conventions and even to his family at home each evening.

In 2000, Eddie began visiting homeless shelters in the Dallas area to seek and understand the underlying cause of this epidemic. He continued on to conduct classes at the MLK center teaching individuals how to overcome past conditioning when repeatedly finding themselves in contact with the law.

Today Eddie has grown his catering business to include numerous companies and over 100 employees. From production, rentals, entertainment, two private event facilities, Deen’s Crossroads, across from Cowboy Stadium, Smokey’s BBQ Restaurant in Ft Worth , Jackson Street Restaurant in Kaufman. Eddie has packaged together a full-service event planning operation for any size party, any menu, any place…at any time.

For the best in catered meals and special events you only have to remember four simple words..."Absolutely Texas, Absolutely Deen"

Jon Bonnell on the ZestFest Celebrity Chef Stage - Friday, Jan. 23, 2015

In his beloved hometown of Fort Worth, Jon opened his own signature restaurant, Bonnell’s Fine Texas Cuisine in 2001. His namesake restaurant has won the “Award of Excellence” from Wine Spectator each year since 2004 and has been consistently rated among the top restaurants in the state by Zagat. His newest restaurant concept, Waters | Bonnell’s Coastal Cuisine, opened to rave reviews in March 2013. Tasting Chef Jon Bonnell’s cuisine is an experience found nowhere else. Texas foods are transformed into fine cuisine that is enhanced with regional Creole, Southwestern and Mexican spices. Chef Bonnell’s recipes are authentic and impressive, and he uses his knowledge and understanding of food to conceive amazing dishes that surprise and delight fine diners.

Cowboy vs. Cowgirl Round #2

A Fun Food Battle for all on the Celebrity Chef Stage at ZestFest 2015 presented by Spicy Food Productions. Good friends and hot chefs, Sarah Penrod of The Next Food Network Star fame and a growing collection of culinary hits and Grady Spears, known as a star of Texas Cowboy Cooking gave a big ZestFest crowd a lot of fun and some very tasty food to sample. ZestFest is presented by Spicy Food Productions headed up by Greg Bagarozy and had become on of the leading food shows in the country.

So you missed ZestFest 2015?

Sarah Penrod Cooking on the Celebrity Chef Stage at ZestFest Friday Jan. 23, 2015

Besides adding her star power and putting a big Texas spotlight on ZestFest, Sarah Penrod will be joining the stellar lineup which will include Eddie Deen, Jon Bonnell, and Enahm Chadwry to name a few on the Celebrity Chef stage for cooking demos. Big screens at each side of the massive kitchen set will let show attendees watch and interact with each chef as they prepare some of their favorite recipes live. Sarah Penrod will provide a special treat as she combines her Lone Star Cooking style with the flavors of some of the 2015 Fiery Food Challenge winners.  One of the Food Network producers stated that Sarah was “By far one of my favorite finalists in the history of the show”. Sarah Penrod will lead a delicious line-up of stars at ZestFest 2015.

Sarah Penrod on TV Show SPOON

Grady Spears Challenges Sarah Penrod to Throwdown at ZestFest 2015

It's on - next weekend - 3pm Saturday afternoon January 24, 2015 at ZestFest in Irving, Texas - a Cowboy vs. Cowgirl Throwdown!

For more information and tickets, go to www.ZestFest.com





Grady Spears was the mystery man that we posted a picture of on the ZestFest facebook page last week https://www.facebook.com/pages/Zest-Fest-produced-by-Spicy-Food-Productions/172075276201602

Just in case you don't know Grady Spears, here's all the info on him.  He has been a mentor to Sarah Penrod in her rise to super Chefdom.  The two of them are planning to have some fun on the ZestFest Celebrity Chef Stage on Saturday, January 24, 2015.  Don't miss the fun!

Grady Spears

What Julia Child And Jacques Pepin Have Done For Modern French Cooking, What Diana Kennedy Did For Mexican Cooking, Grady Spears Has Done And Continues To Do For Cowboy Cooking. What Mark Miller Is To Southwestern Cuisine, What Emeril Lagasse Is To Modern American Cuisine, Grady Spears Is To Cowboy Cuisine. Putting His Indelible Brand On The Genre, He Is Both Creator And Charismatic Personality, Enthralling Cooks Of All Levels Of Expertise With His Endearing, Joyous Approach To Hearty Fare. Named One Of The Top Five Chefs Of 1998 By Restaurant And Institutions, And Rising Star Of 1999 By Restaurant Hospitality Magazine, Grady’s Work Has Been Widely Praised In Such Prestigious Publications As The New York Times, Texas Monthly, P.O.V., Martha Stewart Living, Country Homes, Southern Living, And Countless Others.

A Native Of Fort Worth, Grady Spears Would Rather Be Called A Cowboy Cook Than A Chef. The Long, Tall Texan Earned A Meager Living Punching And Selling Cattle Before Turning To Restaurant Work To Pay The Bills, And His Expertise In The Kitchen Came About Unexpectedly: The Moment A Chef Simply Quit In The Midst Of A Busy Weekend Dinner Shift At The Restaurant Grady Was Managing In The West Texas Town Of Marathon, Grady Stepped Up To The Stove, Grabbed A Pan, And Produced Meals For The Dining Room Full Of 100 Hungry People. Like They Say, The Rest Is History.

Since Then, He’s Created Menus And Concepts In His Signature Cowboy Style For The Reata Restaurants He Co-Owned In Alpine And Fort Worth, Texas, And In Beverly Hills, California, The Roadrunner in Las Vegas, Nevada, The Chisholm Club In Fort Worth, The Burning Pear In Sugarland, Texas And The Nutt House In Granbury, Texas.  His Cookbooks To Date Are A Cowboy In The Kitchen, Which He Wrote With Award-Winning Author Robb Walsh, As Well As Cowboy Cocktails And The Great Steak Book, All From Ten Speed Press. He Also Was The Primary Contributor To The Very Popular Dallas Cowboys Family Cookbook And In 2004 He Released With Award Winning Food And Travel Writer/Author June Naylor, The Texas Cowboy Kitchen. His Latest Work Titled, “Cooking The Cowboy Way” Was Released For Publication by Andrews McMeel In The Fall Of 2009.  
Over The Years, Grady Has Cooked On Television For Shows That Include: Good Morning America, The Today Show, The Rosie O’donnell Show, Donnie And Marie, as well as Various Shows For The Food Network Including The Cowboy’s Kitchen, Food Fights and others. Grady Has Also Cooked At The Texas Governor’s Mansion For George And Laura Bush Before They Made The Move To Washington, D.C. and Has Rubbed Elbows With The Culinary Elite, Cooking With The Likes Of Martha Stewart, Mark Miller, Stephan Pyles As Well As The Late Jean-Louis Palladin And Numerous Others. He Has Endorsed Or Done Work For Various National Brands To Date That Include: Pepcid Complete, bud-light, The Texas Peanut Producers, Miller Lite, Legend Airlines, The American Beef Producers, Woodford Reserve, Nolan Ryan’s Tender Aged Beef And Others.
His Most Recent Restaurant Project, Grady’s Opened In January Of 2009. It Is Located At 2443 Forest Park Boulevard, In Fort Worth, Texas. Grady Also Hosts A Weekly Show On RFD TV Titled “The Cowboys Kitchen” and in July of 2010 Grady Began Working With Reliant Stadium In Partnership With Aramark Creating Menus For The Houston Texans, The Houston Livestock Show And Rodeo And The Final Four.

 

For More Information Go To:  www.gradyspears.com

Celebrity Chef Jon Bonnell at ZestFest 2015 in Las Colinas Jan. 23-25, 2015

CHEF JON BONNELL       Get TICKETS to ZestFest 2015, Jan. 23-25, 2015

Early Life and Education
Born and raised in Fort Worth, Texas, Chef Jon Bonnell grew up hunting, fishing and cooking with his parents and family – his childhood pastimes would soon become his culinary inspirations.
After graduating from Vanderbilt University in 1994, Jon taught science and math for two years before pursuing his love for cooking and enrolling in the New England Culinary Institute (NECI) in Montpelier, Vermont.

During his tenure at NECI, Jon completed a six-month culinary internship at Mr. B’s Bistro in the historic New Orleans French Quarter. In 1997, Jon graduated from NECI and returned to Fort Worth where he honed his cooking skills at local, upscale restaurants.

Restaurants and Cuisine
In his beloved hometown of Fort Worth, Jon opened his own signature restaurant, Bonnell’s Fine Texas Cuisine in 2001. His namesake restaurant has won the “Award of Excellence” from Wine Spectator each year since 2004 and has been consistently rated among the top restaurants in the state by Zagat. His newest restaurant concept, Waters | Bonnell’s Coastal Cuisine, opened to rave reviews in March 2013.

Tasting Chef Jon Bonnell’s cuisine is an experience found nowhere else. Texas foods are transformed into fine cuisine that is enhanced with regional Creole, Southwestern and Mexican spices. Chef Bonnell’s recipes are authentic and impressive, and he uses his knowledge and understanding of food to conceive amazing dishes that surprise and delight fine diners.

Established as one of the foremost experts in fine wild game, Jon can win over even the biggest skeptic by dispelling myths and serving the best-prepared and most flavorful wild game.
Widely known for his dynamic, authentic personality, Jon is an approachable guy-next-door that shares every recipe, technique or ingredient that is requested.

In the Media
Bonnell has authored three cookbooks: Jon Bonnell’s Fine Texas Cuisine, Jon Bonnell’s Texas Favorites, and Jon Bonnell’s Waters Fine Coastal Cuisine. With three invitations to cook at the James Beard House and several appearances on national TV including the Today Show, CBS Early Show, Good Morning America and the Food Network’s BBQ with Bobby Flay and Meat & Potatoes, Jon Bonnell is the resource on Fine Texas Cuisine.

Sarah Penrod to Bring Her Own Texas Magic to ZestFest 2015

Sarah Penrod, a top contender on this years’ Food Network “Next Food Network Star” will turn up the heat at ZestFest 2015. 

ZestFest producer, Greg Bagarozy, has invited Sarah to be a special spokesperson for the hottest food show anywhere in the country, Spicy Food Productions’ ZestFest.  The 2015 show will return to the Las Colinas Convention Center just outside Dallas, TX. 

Thousands of spicy food fans will descend on the spacious facility hungry for a big and tasty adventure the weekend of January 23-25, 2015.  As a nationally recognized rising star, Sarah Penrod will bring a new level of media attention to the top players in the spicy food category along with several other top chefs doing live cooking demos, the Wingstop Atomic Wing Eating Contest, a Saturday Night dinner cooked up by the “King of the BBQ”, Eddie Dean, and the centerpiece event, the Annual Fiery Food Challenge which picks the “best of the best” and ZestFest 2015 is cookin’ up even more.

Besides adding her star power and putting a big Texas spotlight on ZestFest, Sarah Penrod will  be joining the stellar lineup which will include  Eddie Deen, Jon Bonnell, and Enahm Chadwry to name a few on the Celebrity Chef stage for cooking demos.  Big screens at each side of the massive kitchen set will let show attendees watch and interact with each chef as they prepare some of their favorite recipes live.  Sarah Penrod will provide a special treat as she combines her Lone Star Cooking style with the flavors of some of the 2015 Fiery Food Challenge winners.  If you have a brand you think is worthy of the ZestFest top prize, get your entry in now and get a reduced entry fee until Nov. 1, 2014.  Sarah may cook up one of her favorite dishes with your brand on the Celebrity Chef Stage.  The great products featured in dishes prepared by Sarah will have a unique national promotional opportunity. 

One of the Food Network producers stated that Sarah was “By far one of my favorite finalists in the history of the show”.  Sarah Penrod will lead a delicious line-up of stars at ZestFest 2015.

2015 ZestFest Fiery Food Challenge

January 19, 20, 21, 2015 Monday,Tuesday & Wednesday

Spicy Food Productions is pleased to announce our newest team member – “Cajohn” Hard. Cajohn has joined our group as the “Senior Product Consultant” in the Fiery Food Challenge for the second year.

Cajohn’s product knowledge will take the FFC to a new level of excellence. Working with The ZestFest team they will insure all products entered in the Challenge has been placed in the correct category and follows the guidelines of the competition’s rules. Cajohn has won over 400 awards in National, International and Regional competitions; 79 Golden Chiles and over 100 other Fiery Food Challenge. In 2012 he was awarded the Best Overall trophy. We are excited to have in on the Spicy Food Productions team, and look forward to our best FFC ever.

Have a question for CaJohn about your product? Email him at cajohn@cajohns.com. The Fiery Food Challenge kicks off ZestFest 2015 and is the longest running, most prestigious competition of zesty products in the industry.

Produced by Spicy Food Productions and presided over by independent VIP judges, the Fiery Food Challenge runs Tuesday through Thursday, with an Awards Dinner on Friday night.

Winners of the Fiery Food Challenge receive the coveted 2015 Golden Chile Award, plus additional benefits. Recipients are also eligible to market their winning products for the upcoming 2015 calendar year.

The Fiery Food Challenge is a competition that invites hot, “really hot”, spicy and zesty foods and fiery food-related products to be submitted by those folks vying for the prestigious Golden Chile Award – one of only two “fiery” food awards that stand out in the United States.

The tasting and the judging are “blind” – a number system is used so judges don’t know whose products they’re tasting. To maintain the integrity of the contest, the people who tally the ballots do not know which company whose scores they have. This competition is for professional food products and products must be professionally packaged for resale.

Three days of judging take place. There are two sessions daily so the judges’ mouths do not get burned out at the end of the day! There are some really, really spicy products introduced! The zesty and the fiery are mixed up so there is a variety for those hot-mouthed – or asbestos-mouthed judges!

Judges gather to challenge their senses and evaluate entries in the following categories:

• Consumer Ready (Open and serve)
• Cook Off (Used in mixed or cooked application)
• Marketing (Submitted on art board)
• Best New Product (New to market after Sept 2009)
• Accessories (Branded merchandise)

The Golden Chile awards are presented on Friday night – and those winners will display their prizes on Saturday and Sunday so ZestFest2015 attendees can sample the spice and zest that won the Golden Chile!

ZestFest attendees on Saturday can take part in the People’s Preference Awards – by doing their own taste tests and judging the hot, spicy and zesty salsas, sauces, dips, etc., for themselves. Those awards are announced later that day.

For more info on the Fiery Food Challenge, contact Gregory Bagarozy 845 661 3616 gregory@zestfest.net